|
CV&T Lifestyle Editor
Tish King |
| |
|
We need all your favorite and best recipes to share. Send them to Lifestyle, CV&T, P.O. Box 660, , Irvine, Ky. 40336 or e-mail them to rhonda@hatfieldnewspapers.com.
Readers' Recipes
Traditional Beef Stew
Jewell Fike, Irvine
1 lb. beef stew meat, cut into 1-inch cubes
1 lb. fresh baby carrots
2 medium onions, cut into wedges
2 medium potatoes cut into chunks
1 can drained diced tomatoes
1 cup beef broth
1 celery rib, cut into 1/2-inch pieces
2 tablespoons quick cooking tapioca
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
In a 3-quart slow cooker, combine all the ingredients. Cover and cook on low for 8-12 hours or until meat and vegetables are tender.
Pumpkin Bread
Melissa Jett, Irvine
1 1/2 cup plus 2 tablespoons sifted flour
1 1/2 cup sugar
3/4 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup melted shortening or applesauce
2 eggs, slightly beaten
1/3 cup water
1 cup canned pumpkin
1/2 bag mini chocolate chips
Sift dry ingredients. Combine and beat shortening, eggs, water and pumpkin. Add to the dry ingredients. Mix until just moist. Bake in greased and floured loaf pan for 60-65 minutes or greased muffin pan for 30-40 minutes at 350º.
Hot Dog Sauce
Mary Stamper, Irvine
1 lb. hamburger
1/2 cup chopped onion
1/3 cup chopped celery
2 (8 oz.) can tomato sauce
4 tablespoons brown sugar
2 tablespoons lemon juice
4 1/2 teaspoons Worcestershire sauce
2 teaspoons chili powder
1 teaspoon mustard
salt to taste
Brown beef and next two ingredients. Drain. Add the next six ingredients and bring to a boil. Reduce heat to simmer for 15-20 minutes til thick.
Banana Nut Bread
Mary Stamper, Irvine
2 cups plain flour
1 teaspoon soda
1/2 cup butter
1 cup sugar
2 eggs
1 teaspoon vanilla
3 ripe bananas, mashed
1 cup nuts, chopped
Mix flour and soda. Set aside. Cream butter and sugar. Add eggs and vanilla. Mix well. Add bananas and mix well. Fold in dry ingredients and nuts. Put in a well greased loaf pan and bake 350º for 55-60 minutes.
Chicken Salad
Victonda Trent, Irvine
1 can (5 oz.) chicken, chopped
1/2 cup celery, chopped
1/3 cup sweet pickles, chopped
1 egg, boiled
1/2 cup Miracle Whip or mayonnaise
Mix all together and serve however you like.
Cheese Scalloped Potatoes
Victonda Trent, Irvine
3/4 cup milk
1 can cream of chicken soup
4 cups peeled and sliced potatoes (4 medium)
1 cup shredded cheddar cheese
1/4 cup onion, chopped
1/2 teaspoon salt
1/8 teaspoon pepper
Preheat oven to 350º. In a 2-quart casserole dish mix the milk and soup together. Stir in the rest of the ingredients into dish, cover and bake at 350º for one hour or until potatoes are tender.
They sure can’t fool us
By Tish King, CV&T Lifestyle Editor
I wonder who in the world manufacturers think they are fooling when they market their products? Well, they sure don’t fool me—and I think I am a typical consumer.
What I’m talking about is the size and weight of products in the stores. Who do they think they are fooling when they make a quart mayonnaise jar look like a quart but it is actually 30 ounces. The last time I checked, a quart was 32 ounces. Have you noticed that the looks of the jar is the same, but the shape of the bottom has changed so as to hold less mayonnaise? But the price? It sure didn’t get smaller, or stay the same--it went UP, like everything else.
This is only an example of other things--and maybe of other things to come.
A candy bar is not the same size it used to be--if it is, it has been on the shelf for awhile and you sure wouldn’t want it. It seems to me that even Little Debbie Cakes have changed their size too. I’m sure I’m not imagining this, because you know that I’m the one who should know, since I am the connoisseur of those little delectable delights (well, me and Bro. Paul Hubbs).
Now, I haven’t checked the price of everything in the store--I don’t think I can stand the shock. But I have noticed a number of items have changed in size and the price has increased too. So, who do they think they are fooling? (Just a little food for thought).
A little on the wild side
By Megan Parker, CV&T Lifestyle Columnist
I’m not going to write anything big this week, but I am going to share with you a wild game recipe. Since my husband is an avid hunter and fisherman, I’ve had to learn some new ways to cook wild game.
I’m going to share with you my favorite venison recipe this week, thanks to Timmy’s mom, and I hope that you enjoy it as much as we do.
Back strap and Bacon
Ingredients:
1 backstrap of Venison
1 lb of bacon (you can use any kind, I used platter)
3 pkg. of Brown Gravy mix (follow the directions on back of pkg)
Make sure all of the silver skin has been taken off the backstrap. Then begin to cut into 1/2” to 1” thick pieces. Take 1/2 slice of bacon and wrap around the piece of back strap, securing it with a tooth pick. Once this is done, you will need to brown your meat in a large skillet. Preheat oven to 350º. Mix gravy up into a brown and set aside. Once the meat has started to brown, place it in a glass baking pan and pour the brown gravy on top. Cover with aluminum foil and bake for 40 minutes to 1 hour or until meat is completely done. Remember to take the tooth picks out before eating.
Every time I fix this meal, I top it off by having mashed potatoes, corn and green beans as the side dishes. I hope that you enjoy this meal as much as we do, and it’s a good way to get children to eat deer meat.
I had a two year old and a five year old ask for seconds after fixing this for them this past weekend.
NOTE: I was going to write this big long column about how people need to learn when to speak and when to bridle their tongue. Or how they should ask questions to the right individual before they begin jumping to conclusions.
Instead, and I’m only going to write this once, if you don’t enjoy reading my column or if you find fault in everything I say, then by all means, don’t pick up the paper and read it every week. You won’t be hurting my feelings one bit.
Oh, and just to make things clear, I want everyone who reads my column to know that I don’t put my husband down in anyway and I’m sorry if you see it as such. In fact, he gets upset with me when I don’t write a column. He enjoys reading it as much as the next person.
I’ve said my piece and that’s the end of that. And to those who enjoy reading my column, I thank you from the bottom of my heart and I hope you keep on reading! |
