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Thursday, September 8, 2016

Mimi's Steakhouse Chili

2 lbs beef (cut of choice), cubed
2T olive oil
1 jumbo onion, chopped
2 lg cloves garlic, chopped
1 jalapeno, remove 1/2 of the seeds and chop
1/2 can beer
1 qt home canned tomatoes, pureed
3T bacon fat
1/4 c brown sugar
2T better than bullion, beef
1 3/4T chili powder
1T cumin
1/2T salt
5+ cups of cooked pinto beans in their own liquid

~heat the oil in a dutch oven.
~brown the meat in the oil.
~add everything else to the pot, except the beans, and stir to combine.
~cover and put into a 325 degree oven for 2 hrs.
~add the beans and the liquid, stir to combine.
~cover and return to the oven to heat through, 15" ish.

serves 6-8
Mimi's recipe.

Tuesday, September 6, 2016

Mimi's Tomato Basil Bisque

2 T olive oil
1 lg clove garlic, finely chopped
1/4 c onion, finely chopped
1/4 t red pepper flakes
salt and pepper to taste
12 lg basil leaves, finely chopped
garden fresh tomatoes
1c of heavy cream (or substitute half and half, or whole milk plus 2T butter)

~saute the garlic, onion and red pepper flakes in the olive oil until soft but not browned.
~in the meantime, put enough fresh tomatoes in the vitamix and blend to make 4 cups of puree.
~add the tomato puree and the salt and pepper to the pot and simmer on low for 30".
~slowly pour about half of the cooked puree into the cream, stirring constantly.
~add the cream and tomato mixture back to the pot and bring back to simmer.
~stir in the basil.
~serve with grilled cheese, of course.

serves 2-4
mimi's recipe

Tuesday, February 3, 2015

Blueberry Muffins

1c rolled oats
3/4c brown sugar
1c buttermilk
1 egg
~mix and soak 5" (or overnight).

1c flour
1t baking powder
3/4t salt
1/2t baking soda
1/3c shortening
~add to the above mixture.

1c (generous) blueberries
~fold into the batter.
~spoon into lined muffin tin.
~bake at 400 for 18" EXACTLY.

Mimi's recipe
makes 12 -14

~add the zest and juice of 1 lemon to the batter.
~substitute blackberries or raspberries for the blueberries.
~omit blueberries; add a large handful of craisins and the zest and juice of 1 orange.

Tuesday, January 13, 2015

Pinto Bean Bread

2c scalded milk (cooled to lukewarm)
2 pkg active dry yeast
2c cooked mashed beans
2T sugar
2t salt
2T shortening
5-6c flour

~in a large bowl, combine milk and yeast to proof.
~add the next four ingredients. stir to combine.
~add enough flour to make a dough easily handled.
~knead until smooth and elastic.
~cover and let rise until doubled in size, about 1 hr.
~punch down, cover and let rise again until almost double.
~divide dough in half and place into 2 loaf pans.
~let rise again (YES, three rises).
~bake at 350 for 50".

Recipe from Mrs. Woehl (i think)
Makes 2 loves

Cranberry Bread

2c flour
1c sugar
1 1/2t baking powder
1t salt
1/2t baking soda
1/4c butter
1 egg
1t orange zest
3/4c orange juice
1c golden raisins
1 1/2 c fresh cranberries, chopped
1/2c powdered sugar

~sift the first 5 ingredients.
~cut in the butter until mixture is crumbly.
~add egg, zest and juice. stir to moisten.
~fold in raisins and cranberries.
~pour into a loaf pan and bake at 350 for 1hr 10 min.
~cool 15" before removing from pan.
~make a simple glaze with the powdered sugar plus a LITTLE water.
~glaze immediately after removing from pan.

Heidi's Grandmother's recipe.
makes 1 loaf

Monday, January 12, 2015

Pumpkin Pie

1 qt home canned pumpkin
4 eggs
1 1/2c sugar
1t salt
1 1/2t cinnamon
3/4t nutmeg
2 1/2c milk
2  9" pie crusts

~whirl first 7 ingredients in a food processor until smooth.
~pour into the pie crusts.
~bake for 1 hour at 350".

Notes: bake on cookie sheets in case of spills. cover crusts if the are getting too dark.

Mimi's recipe
serves: 16-29

Sunday, January 11, 2015

Creamy Caesar Salad Dressing

2T dijon mustard
1T red wine vinegar
2 canned anchovies
3 cloves garlic
1c grated parmesan cheese
2T worchestershire sauce
1/4c lemon juice
1t salt
1t pepper
1/2c olive oil

~add the first 5 ingredients to a food processor and pulse to combine.
~add everything else EXCEPT the olive oil.
~turn on the processor.
~add the oil in a steady stream, to emulsify.
~store in refrigerator, tightly sealed, up to 2 weeks.

makes 1 cup
Mimi's recipe.