Thursday, November 24, 2011

Red Mush!

This was one of my grandmother's recipes.  It's a super-yummy Danish dessert that my cousins and I all grew up on and all still love and make for our own families.  It's a MUST on my Thanksgiving table.  Enjoy!!!

Red Mush (ie Grape Tapioca Pudding):

2 qts. (8 cups) grape juice
3/4 cup tapioca beads
Half & Half (or milk for a healthier version)

Pour juice into a pot.  (You can add sugar to the juice if you want it sweeter.)  Sprinkle tapioca beads over juice.  Let sit for 5 minutes.  Cook over medium heat until boiling, stirring constantly.  Remove from heat.  Cool 20 minutes.  Stir.  To serve, dish into a bowl and top with a little bit of Half & Half. 

Friday, November 11, 2011

Ex Recipes

One of the best things I got out of over a decade of failed marriage was a small collection of recipes that my ex-husband's mother and grandmother gave me. I decided to share the best of them on here for everyone to enjoy. :)

 1/2 pound round steak
1 small cabbage, shredded
1 small green pepper cut in thin, small wedges
1 onion, cut in small wedges
1 large carrot, cut in thin strips
1 pkg. Yakisoba or Chukasoba stir fry noodles
1 bottle Ikari Tonkatsu cutlet sauce

 In small amount of oil in bottom of a wok, cook the round steak until the steak loses its color. Add all of the vegetables and cook to desired doneness. Stir often. While vegetables are cooking, place noodles in strainer and rinse with hot water. Let drain. Add noodles to cooked vegetables and meat. Stir well. Add cutlet sauce to taste. (Stir often, will burn on bottom.) Serve with rice.

1 pound round steak, cut in thin pieces about 1" (type and amount of meat can be varied, according to taste)
1 medium onion, sliced thin
Schilling minced garlic (equal to 1 clove)
1 can cream of mushroom soup
8 oz. sour cream
1 large can mushroom bits-do not drain
2 T ketchup
2 t Worcestershire sauce

 Brown steak in small amount of cooking oil. Add onion and cook for about 5 minutes, stirring occasionally. Add garlic. In bowl, mix soup, sour cream, mushrooms including juice, ketchup, and Worcestershire sauce. Add to meat and onions. Heat well. Serve over noodles.

6 eggs
1 cup milk
1 cup flour
1 tsp salt
1/4 cup butter

 Melt the butter in a glass pan in a 350* oven. Mix the eggs and milk, then add the flour and salt, mixing in well. Pour the egg mixture over the hot melted butter and bake for 20 minutes. Serve hot out of the oven.

 6-7 large potatoes
1 can evaporated milk
1 carrot
2 cups salted water
4 tsp chicken bouillon
3-4 cups cheese
1 cup water

 Peel and grate potatoes and carrot, then put into pot. Grate cheese and set aside. Prepare chicken broth in water and set aside. Add salted water to potatoes and carrot, and cook on high heat until potatoes are thick (about 15 minutes), stirring constantly. Add bouillon, canned milk, and cheese. Continue cooking until cheese is melted, then turn down heat and simmer for two hours, stirring occasionally.

 2 cans cream of chicken soup, undiluted
1 cup grated Mozzarella or Monterey Jack cheese
1 cup sour cream
3 cups chicken or turkey, cooked and chopped
Garlic salt to taste
Onion powder to taste
Salt and pepper to taste
1 cup sliced black olives
12 flour tortillas
1/2 cup grated Mozzarella cheese

 Make a sauce by mixing soup, cheese, and sour cream. Pour 1/3 of sauce into bottom of 9x13 baking dish. Mix turkey, seasonings, olives, and 1/3 of the sauce together. Put a small amount of turkey mixture in each tortilla. Roll and place on top of the sauce in the baking dish. Pour the remaining sauce on top. Sprinkle remaining cheese on top. Bake 350* for 20-30 minutes or until slightly browned.

 1/2 pound ground beef or leftover roast
Chopped green onions with tops
Finely grated carrot
Chopped water chestnuts
1 egg, beaten
Chopped bean sprouts
1 tsp soy sauce
chopped mushrooms
won ton skins

 Mix ingredients all together and put in won ton skins. Deep fry in oil until brown. Serve with seafood sauce.

 1 cup ketchup
1 teaspoon lemon juice
2 teaspoons horseradish

 Stir together.

 1/2 cup brown sugar
1/2 gallon vanilla ice cream
1/2 cup margarine or butter
1 bag frozen sliced strawberries
1 cup shredded coconut
1/2 cup finely chopped nuts
1 pkg. Danish Dessert
6 cups rice crispies

 Mix together coconut, nuts, and rice crispies. Heat brown sugar and margarine until melted and well blended. Mix with rice crispies. Press half of mixture into a 9x13 baking pan. Top with sliced ice cream. Cover with the other half of rice crispie mixture. Freeze. Cut into serving-size pieces and serve individually with a topping of frozen sliced strawberries in Danish Dessert sauce.