Friday, February 26, 2016

Brunswick Stew

This is a hearty soup with a unique taste.  With barbecue and Tabasco sauce as part of the ingredients, Brunswick Stew has layers and layers of flavor. You can be cooked this recipe on the stove-top or on  a campfire in a Dutch oven. It will warm you up and keep you warm!







Brunswick Stew

1 - 1/2 pounds of pork stew meat or pork loin cut into pieces
3 Tbls Oil or butter
1/2 cup chopped onion
1 can chicken broth
2 cups water
1 can diced tomatoes, un-drained
1/2 cup ketchup
3 Tbls Worcestershire sauce
1 tsp Tabasco sauce (or to taste)
1/2 tsp salt
1/2 tsp pepper
2 medium potatoes, peeled, cubed to 1/2" pieces)
1 cup barbecue sauce
1 Tbls vinegar
1 can great northern beans (drained and rinsed)
1 can green beans OR 1 Package of frozen mixed veggies
1 can cream style corn

Saute meat until browned, and onions and saute until onions are clear. Add Chicken broth, tomatoes, ketchup Worcester and tobacco sauce, salt and pepper,. Bring to a boil, then simmer uncovered for one hour, stirring occasionally. Add pork, potatoes, barbecue sauce and vinegar. Cook 30 minutes. Add beans and simmer for 20 more minutes. Add corn and simmer until warm.

This stew is great with any kind of meat, venison and other wild game work well. Often I will cook my own beans for this. I just soak 1/2 cup the night before, rinse the next morning and simmer until done. I also use home canned tomatoes, I just put them in the food processor and give it a whirl or two. I put the Tabasco on the table and if your guest like more heat they can add more to it. This stew is





Amish Bacon & Corn Chowder

Well, it is a typical Illinois winter. Last weekend it was 60+degrees, beautiful. This week we had lots of freezing rain and snow. Definitely time for some more comfort food. What better way to warm up than Amish Corn Chowder. Not far from our home is an Amish community, and some of the best cooks around! While this soup isn't very pretty, it is very tasty!



Amish Bacon and Corn Chowder

6 Strips bacon, diced
3/4 cup diced celery
1/4 cup diced onion
1 cup diced uncooked potato
1 cup chicken broth
1 cup milk
1 can creamed corn
1 can sweet corn, drained
1/2 tsp. salt
1/4 tsp pepper
1/4 tsp garlic powder

In a heavy sauce pan cook bacon, onion and celery over medium heat until bacon is crisp. Drain grease. Add potato and chicken stock. Cover and coo about 20 minutes until potato is tender. Stir in corn, milk and seasoning. Heat through, do not boil.

Thursday, February 11, 2016

Scrappy Zigzag Afghan


This is the first crochet pattern I ever wrote. I needed something to use up all my scrap yarn. I crochet so much, that my scrap yarn bucket gets out of hand sometimes. When it starts spilling over, and little balls of yarn are rolling uncontrollably all over the sewing room, it's time to get busy and use them up! I like to use this pattern because it does not involve weaving in ends, the get incorporated into the fringe, and that to me is a definite plus, I have weaving ends or sewing pieces together!

Caroline’s Scrappy Zig Zag Afghan
Finished Size: 40”x60”
Materials:
Crochet Hook size "I" (5.5mm)  
16 oz. Main Color WW yarn (size 4) 
16 oz. of scrap yarn, or colors of  choice                                                                               


Afghan is worked lengthwise, leaving 4” of yarn at the start and end of each row.  Yarn tail can be worked into afghan or can be worked into fringe.

Directions:  Chain 184 with Main Color (MC).

Row 1: Double crochet in 4th chain from hook, double crochet in same chain *skip one chain, 2 double crochet in next chain* repeat until last two chains; skip next chain one double crochet in last chain.  Finish off leaving 4 inches of yarn.

Row 2: Attach a piece of scrap yarn in last double crochet, chain 3, turn, skip first double crochet, *2 double crochet between the 2 double crochets of previous row*. Repeat to end, skip last double crochet, and double crochet in last stitch. Finish off leaving 4 inches of yarn.

Row 3: Attach MC repeat row 2, alternating MC and scraps of yarn until afghan measures 40” (approximately 67 rows).
As you can see, it also makes a very nice afghan when you don't use up your scraps.



Thursday, February 4, 2016

Cold Weather Cravings...

Yep, when it is cold I crave soup. In winter they are definitely my favorite foods...come the hot humid summer I barely make them. When I want a warm delicious soup, that is not heavy, this is the one I make.
French Onion Soup

  • 4 cups of sliced yellow onion, about 2 medium
  • 1/2 cup butter, 5 cups beef  stock
  • 1/2 tsp. thyme
  • 1 tsp. salt
  • 1/2 tsp. fresh ground pepper
  • 4 slices of cheese (Swiss, mozzarella, provolone,   Asiago...your choice)
  • 4 slices slices chewy bread...you know me, sour dough is my favorite!
 Saute onion in melted butter in soup pan until caramelized. Be patient this will take a few minutes.

Add beef stock and seasonings and simmer 30 minutes.
 
Meanwhile, preheat oven to broil.

When soup is done, place 
oven safe bowls on a cookie sheet. Ladle soup into bowls, top with a slice of bread and then cheese. Place in oven until cheese is bubbly. Remove from oven and serve immediately.

 Be careful as bowls are very hot. I do not worry about how precise my onion measurement is. If when I slice the onion it comes to a little more or less of 4 cups, I just go with it. Bread is best if it is day old, fresh tends to get soggy to quickly.