October 24, 2011
Sarah Johnston
Soups
cabbage, cabbage recipes, cooking, cooking recipes, german sausage chowder, Grandma Simpson, Grandma Simpson's Kitchen, Home cooking, homemade soup, Recipe, Recipes, Roby Texas, soup, Vegetables
GERMAN SAUSAGE CHOWDER
This is a wonderful dish on a cold fall eveing or winter night.
German Sausage Chowder
Ingredients:
- 1 lb. (8 links) fully cooked bratwurst or knackwurst* cut into 1/2 inch pieces
- 2 med. (2 c.) potatoes, peeled and chopped
- 1 med. (1/2 c.) onion, chopped
- 1 sm. (4 c.) cabbage, shredded
- 3 c. milk
- 3 tbsp. all purpose flour
- 1 c. (4 oz.) Swiss cheese, shredded
- Snipped parsley
Directions:
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and a dash of pepper. Add 2 cups of water. Bring to boiling and reduce heat. Cover and simmer for 20 minutes or until potatoes are nearly tender. Stir in cabbage. Cook 10 minutes more or until vegetables are tender. Stir in 2 1/2 cups of the milk. Stir remaining milk into flour and stir into soup. Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly. Stir in cheese until melted. Garnish with parsley. Makes 6 servings. *Polish sausage may also be used
October 24, 2011
Sarah Johnston
Soups
broccoli, broccoli soup, cooking, cooking recipes, Grandma Simpson, Grandma Simpson's Kitchen, Home cooking, home made soups, homemade soup, Recipe, Recipes, Roby Texas, Vegetables
BROCCOLI SOUP
This is a wonderful soup for the cold days that are ahead of us. Please try this soup and let me know how you enjoyed it. This is one that I enjoy to cook so much.
Ingredients;
Broccoli Soup
- 1 bunch broccoli
- 1 c. chopped celery
- 1 c. chopped onion
- 1/8 to 1/4 lb. Velveeta cheese
- 3 c. milk (2% or 1%)
Sauce:
Directions:
Cook broccoli until tender. Drain off water. Add 3 cups milk. Add cheese. Mix 3/4 cup flour into 2 cups milk for sauce (may use more flour). Add to vegetables with salt and pepper to taste. Cook 15 to 20 minutes. Stir frequently.
October 24, 2011
Sarah Johnston
Soups
asparagus, broccoli, cauliflower, cooking, cooking recipes, Grandma Simpson, Grandma Simpson's Kitchen, Home cooking, home made soups, Recipe, Recipes, Roby Texas, soups
BROCCOLI, ASPARAGUS OR CAULIFLOWER SOUP
It is the time of the year to warm up your home and family with some good old fashion home made soups for lunch or dinners.
Ingredients:
Broccoli, Asparagus, or Cauliflower Soup
- 2 tbsp. butter
- 2 tbsp. flour
- 1 bunch (10 oz.) fresh broccoli, or 10 oz fresh asparagus, or 10 oz fresh cauliflower
- 1 sm. onion, finely chopped
- 2 tbsp. butter
- 1 qt. chicken stock or broth
- 1/2 c. heavy cream, warmed
- Salt and pepper
Directions:
Melt 2 tablespoons butter in a small saucepan, stir in flour. Cook 3 minutes over low heat, stir constantly. Cool. Set aside. If using broccoli: Wash and trim off tough part. Separate and cut into 1/2 inch pieces. In a large saucepan saute onion in 2 tablespoons butter until tender. Stir in broccoli, cover and cook 3 minutes. Stir in stock or broth, heat to simmering. Stir small amount of liquid into cooked flour and butter mixture until smooth; return mixture to saucepan; stirring until smooth. Simmer, covered until broccoli is tender, about 30 minutes. Remove from heat, cool slightly. Puree in electric blender, return to saucepan. Blend cream into soup. Taste and salt and pepper if needed. Serve.
October 20, 2011
Sarah Johnston
Punch
Apples, cooking, fruit punch, Grandma Simpson, Grandma Simpson's Kitchen, Home cooking, mixed fruit punch, Recipe, Roby Texas, Salad, what hit me kick punch
Here is a punch with a kick that will add to any party treat. This one is great to serve on Halloween and call it your Witches Brew
Punch With a What Hit Me Kick
Punch With a What Hit Me Kick
Ingredients and Directions:
-
Put 1 12oz can each of orange juice, lemonade, pineapple juice w/ 16 oz can of limeade in large punch bowl.
-
Add 1 bottle of Everclear (or for those lightweights, vodka can be used).
-
Add enough ice to fill punchbowl, garnish with sliced oranges and mint leaves and serve.
October 20, 2011
Sarah Johnston
Punch
cooking, cooking recipes, fresh fruit punches, fruit punches, fruit with brandy punch, Grandma Simpson, Grandma Simpson's Kitchen, Home cooking, Recipe, Recipes, Roby Texas, Watermelon, watermelon punch
Before it is too late and Watermelons are gone for the seasons try this refreshing watermelon punch recipe. It is sure to be a delight and something so light and refreshing. You can adjust the brandy as you like and add more to your taste.
Watermelon Punch
Watermelon Punch
Ingredients:
Directions:
In a saucepan, bring sugar and water to a boil; cool. Scoop watermelon with a melon baller; discard seeds. Pour sugar syrup over watermelon balls. Scoop remaining watermelon; squeeze in a clean cloth to extract juice. Combine watermelon balls, watermelon juice, and brandy; chill. Cut the upper edge of the watermelon shell in a saw-tooth design and use as a punch bowl. Just before serving, add watermelon mixture, soda, and ice cubes to watermelon shell. Sprinkle with nuts. Makes 10 to 12 servings
October 20, 2011
Sarah Johnston
Punch
cider punch, cooking, cooking recipes, drinks, fruit punches, Grandma Simpson, Grandma Simpson's Kitchen, Holiday Punch, Home cooking, punches, Recipe, Recipes, Roby Texas
The winter months are coming upon us and autumn is in the air. Right around the corner is Halloween. We will be looking for great ideas and especially to make a Witches Brew to serve to our guest. Here is a great punch idea that you might like to serve to your Halloween guest that come to visit you.
Holiday Cider Punch
Holiday Cider Punch
Ingredients:
Directions:
In a large pan, combine the first 6 ingredients. Simmer for 15 minutes. Add lemon juice and wine. Heat but do not boil. Pour into a large punch bowl. Stud apples with cloves and float in punch bowl.
September 24, 2011
Sarah Johnston
Mushrooms
cooking, cooking recipes, Grandma Simpson, Grandma Simpson's Kitchen, Home cooking, mushrooms, Recipe, Recipes, Roby Texas, Vegetables
DILL - STUFFED MUSHROOMS
Ingredients:
DILL - STUFFED MUSHROOMS
-
24 fresh mushrooms (white button)
-
2 tbsp. sliced green onion
-
2 tbsp. butter
-
1/4 c. fine bread crumbs
-
1 tsp. dried dill weed
-
1/2 tsp. Worcestershire sauce
Prepare
Remove stems and chop. Cook stems and onion in butter till tender. Remove from heat. Stir in bread crumbs, dill weed, and worcestershire sauce. Fill mushroom crowns with bread crumb mixture. Bake on ungreased cookie sheet for 6 – 8 minutes at 425 degrees.
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