Does anyone have a homey recipe they'd like to share? Something simple. I'm always on the look-out for new ideas and usually cook by a pinch of this and a dab of that. But I like to read recipes and at one time had over 500 cookbooks!

Well, just tho't I'd throw this out there, in case anyone is looking in. I'll prolly be posting stuff and talking to myself, which is normal, lol. Ya never know when someone will come along and post back.

Good Monday morning, ladies! This is my favourite day.

I recently received a brand new Red stand mixer from my sister. I've always wanted a stand mixer and very much needed one when everyone was still home... now I have it. I'll have to start doing a lot more baking, eh. I do plan on trying out the dough hooks on a new bread recipe I came across.

Do y'all make biscuits? My recipe is simply self-rise flour, butter and buttermilk. That's it. Over the years, I've tried to find quicker ways of doing things and that's the best I could do - well, 'cept for those wop (canned) biscuits and the new frozen ones in the market. They do great in a pinch.

We eat a lot of gravy with our biscuits - I think that's what we'll have today when the gang gets here. Usually my daughter and her 2 sons come over to spend the day (she homeschools). All but one of my grands (7) are homeschooled.

Maybe someone will stop by, but I hope you all have a good day. xo

Gravy with biscuits? We dunk the biscuits in our tea.

Eeeewwww - I can't imagine putting my biscuit in a glass of tea, lol. We put butter on 'em, some folks like it with syrup, or honey, but we mostly use gravy ... white gravy, 'mater gravy, or chocolate gravy. It sops up real good.

Good evening, ladies. I hope your day went well. ~ Malachi 3:16a

No ladies around, so I hope you don't mind me posting again.

The French dunk their croissants in their coffe or hot chocolate.

Hiya bro Davo! No sir, I don't mind. I likes to talk to anyone, even myself, lol.

Our bread for meals is either biscuit, cornbread or yeast rolls, depending on what we're having. The only thing I've ever dunked in coffee is maybe a doughnut and in hot cocoa, a piece of toast. But these aren't often.

Looks like more rain is on the way, so will soon be unplugging again. Take care and I'll be checking back.

Hello Granny. It appears our ladies are not too active but I will share a simple one with you that I like to make.

I start by browning a pound to a pound and a half of ground beef with some olive oil and garlic. After it is browned I drain it and then season it. I use some salt, some pepper, some cumin and possibly some oregano.

Then I start adding cans of whatever I have in the cupboard. I use some kind of beans, but I am partial to either black beans or garbanzos. I drain and rinse the beans first. Then I like to use a can of corn. I often use a can of tomatoes and I like to use olives, either green or black depending on my taste that day. After that I can add a can of mushrooms, maybe a can of mild green chilis. The corn, tomatoes and the rest I add undrained so the juices can add to the flavor. I then cover it and put it on low heat and let it cook for an hour or so until the flavors are well incorporated.

Often after it cooks for an hour or so I uncover it so that the liquid can cook off some. It is also possible to add some rice or potatoes to the mix.

It is really easy to do and comes out very good each time. For me being alone I can eat off of it for two or three days.

In Christ,
George

Thanks bro George! I've made something similar, but I'll give yours a try. We eat leftovers 'til they're gone around here.

I noticed the ladies are busy elsewhere, but that's okay. Maybe one day someone will peek back in or another will join.

I heard of a recipe for "chicken in a can" that I want to try. Put about 15 charcoals in the bottom (holes punched around). Coat the chicken with Tony's cajun seasoning, cover with tinfoil and cook (check after 3 hrs).

Well, it's time to go make a little breakfast. Thanks for stopping by and hope you have a good weekend.

Some interseting recipes here

http://www.hillbillyhousewife.com/

Thanks for reminding me of that great little site...I used to go there many times. I tend to "forget" places I've been. ~sigh~

I have a pot roast cooking today which will be served with creamy potatoes, rich gravy, glazed carrots, buttered corn, yeast rolls, sweet tea and blackberry cobbler with 'nilla ice cream.

The house is smelling wonderful.

My daughter Mary flew to Bulgaria with a team of women from Reachout Bulgaria this morning, to help in an orphanage.
http://www.reachoutbulgaria.co.uk/

It is her husbands birthday today, and he brought their four children down. (We are looking after the two youngest, while the elder two are going on their church shildren's holiday)

Since my wife was seriously ill 12 years ago, I have done most of the cooking.

Today I did roast salmon side, with dill and lemon sauce, steamed Baby Chantenay carrots, http://www.chantenay.co.uk/ Charlotte potatoes, celery, french beans, and asparagus. My elder daughter, who also came, is allergic to fish, so she and my wife who is a vegetarian had cherry tomato and brie tartlets.

We followed with a raspberry pavlova and also a toffee pavlova.

Let me give you all a recipe I love:

George’s Chili Verde

1 ½ pounds boneless pork cubed and with as much fat as possible removed
1 pound fresh tomatillos
2 large green bell peppers
3-4 Anaheim chilis seeded and veined
2-3 fresh Jalapenos seeded and veined
½ large onion
2-3 cloves garlic chopped
Salt and pepper to taste
Cumin
Lime juice
Olive oil
1 ½ cups beef stock

After removing fat from pork and cutting into cubes brown it over medium-high heat in 2-3 tablespoons olive oil. As it begins to brown on all sides add ground cumin to tastes. Continue to fry until the pork is lightly browned on all sides. Remove from pan.

Meanwhile or before hand prepare the peppers, onion and garlic. The peppers and all should be cut into medium sized chunks. The onion should be sliced but not too thinly. The tomatillos need to be husked and cut into chunks, large ones into quarters, smaller ones in half.

In the same pan the pork cooked in add all of the vegetables and cook until bright green and slightly softened. The vegetables ought to be cooked in a stir fry manner, turning very often so they do not caramelize or burn. Return the pork to the pan. Add the beef stock. Reduce the heat to low and add the lime juice.

Tightly cover the pan and continue to cook over low heat for a couple of hours until the pork is tender.

Enjoy!!!
In Christ,
George

Uh-oh...looks like I have another recipe to try, broGeorge. Thanks a bunch! We have put on a pot of chili or gumbo or stew to simmer before going to the streets with our signs, and it was mighty tasty by the time we got back.

We don't do our street-ministry much any more due to the fact we no longer have a pastor. It's really hostile out there most of the time.

Wow, broDavo, y'all sure eat fancy, lol; sounds very nice. It's great that you gents know how to cook. All my mister can do is fix a peanut butter sammich. Our children will take care of him if the Lord calls me Home first, so he won't starve.

George,

Your chilli sounds great, however I have a few questions.

I don’t eat pork, so would it be OK to use chicken?

What are tomatillos?

What are Anaheim chilils?

I have never seen fresh Jalapeño peppers here, would preserved ones work?

Regards

David