Monday, August 25, 2008

North Wind And Fried Rabbit Tracks With Frogs

This recipe comes from my dad's side of the family. It is from my dad's Uncle Bill Sjolander. He said that his mother used to serve this when he was a kid, they all loved it. He served it to his kids and grandkids also. I don't know how this recipe earned it's unique name. That is something I will have to ask my Aunt Yvonne!

North Wind And Fried Rabbit Tracks
1 lb. ground beef (more or less)
salt & pepper to taste
3 Tbs. flour
2% milk to make gravy to desired consistency
Optional: onion salt, garlic powder, crushed garlic
Brown meat with herbs and spices. Cook till done. Remove from skillet, saving 2 Tbs. of drippings. Add flour and milk for gravy. Add meat. Serve over FROGS. You can also top it with Chili powder and chopped onions if desired.
2 dozen Rhodes Frozen Dinner Rolls
Thaw and let rise to twice in size, stretch to 3 to 4 inch circles. Fry to golden brown in deep fat fryer.
Frogs can also be served with warm syrup.

Every Nighter

When I was a teenager my sister-in-law came to stay with us while my brother was in Okinawa, Japan. He is a Marine. I remember that we use to watch North and South for hours every night while we curled up on the bed. We came up with a simple dessert that eventually became a nightly routine! It became known as the "Every Nighter"! It was even put into a small cookbook compiled by the teen girls of our church. So that's the story behind this brownie recipe..

1 cup sugar
3/4 cup flour
1/4 c. cocoa
2 eggs
1 stick butter
1 teaspoon vanilla

Stir all of the ingredients together. Bake at 350 degrees for 15 - 20 minutes. Allow to cool before serving.

Tuesday, August 12, 2008

Chicken Supreme

This is a recipe that I tried one evening when my husband's parents were over. It is really delicious!

4 chicken breast
1 can cream of chicken soup
8 oz. swiss or monterey jack cheese, sliced
1 cup stuffing mix
1/2 can milk (5 oz. evaporated)
butter to taste

Put chicken in 9x13 pan, put cheese slices on top of chicken and pour soup and milk mixture over all. Sprinkle stuffing on top and dot with butter. Cover with foil and bake at 350 degrees for about 1 1/4 - 1 1/2 hours.

Taco Soup

Our family LOVES this recipe! My Aunt Linda fixed this taco soup last summer when I visited with her in Kansas. We have made it numerous times since!

(This is a large recipe but you can cut it in half easily for 5 - 6 people)

5 lbs. ground beef
3 cans Ro-Tel tomatoes
1 can diced tomatoes
1 can chili beans
3 cans corn
3 oz. ranch dressing mix
3 pkg. taco seasoning
1 cup onion, chopped

Brown ground beef with chopped onions. Drain. Add all ingredients with juice, except for the ranch dressing mix. Simmer until bubbly, then stir in dressing mix right before serving.

Serve with shredded cheese, tortilla or corn chips, and sour cream.

This Week's Memory Verse

O the depth of the riches both of the wisdom and knowledge of God! how unsearchable are his judgments, and his ways past finding out!
~Romans 11:33

Monday, August 4, 2008

Memory verse of the week

Luke 15:7
I say unto you, that likewise joy shall be in heaven over one sinner that repenteth, more than over ninety and nine just persons, which need no repentance

Buttermilk Mashed Potatoes

I saw this recipe on a popular food network program last week. Last night my parents and my brother came over and allowed me to use them as taste testers! This was a huge hit! NO BUTTER!

6 slices bacon
2 pounds small Yukon Gold potatoes, halved
1 cup buttermilk
Salt and freshly ground black pepper
1/4 cup fresh chives, chopped
1/2 cup extra-sharp cheddar cheese, yellow or white

Pre-heat the oven to 350°F.
Arrange the bacon on a sheet pan and bake for 12-15 minutes until crisp. Cool and chop.
Put the potatoes in a medium size saucepot and cover with cold water. Bring the water to a boil and season with salt. Cook until tender, about 15 minutes. Drain and mash the potatoes with buttermilk and season with salt and pepper. Stir in the chives and cheddar, then fold in the bacon.