'Home on the Range' recipes

[Don]

Got these recipes from a Midwestern lady's blog. Her chili recipe is the 'Range Chili' in my chili thread.


Better than Bullett

We all have family recipes that turn up during birthdays or a holiday. This one is requested at most family gatherings. Though, for the longest time, it never had a name. It was just "that dessert thing". It was requested regularly when I was a youngster; something that could be put together quickly and without a lot of grown up cooking skill. But one day, it got a name.

I remembered that, just the other day. I was in my favorite train and model hobby shop with a friend and spotted the model. It couldn't help but remember both, the car, the movie and the dessert that was named after it.

McQueen is so cool I think he had condensation problems, and I always had a girlhood crush on him. So when the family tried to coax me into making that dessert, I hesitated, because I was locked into the movie. Sure, the recipe is really easy, but one doesn't want to be pulled away from that movie at least until after the car chase scene. Yes, I know - too many hubcaps come off the ‘68 Charger and McQueen upshifts the ‘68 Mustang GT 390 Mustang so many times he would have been in 16th gear by the end of the sequence, but it's one of the best car scenes ever! (OK, and the one in Ronin).

Hungry Family: "Come on, are you going to make that dessert thing?"

Me: "I'm watching Bullitt!"

Hungry Family: "It's better than Bullitt."

And the name stuck. "Better Than Bullitt". A crust made of flour, butter and nuts, a layer of cheesecake, french vanilla custard, and dark fudge pudding, topped by whipped cream, more nuts and shaved chocolate. The Family Favorite Dessert is here for your enjoyment.

Family Favorite Dessert

First Layer -

Cream 1 cup of sifted flour with 1 stick of softened butter (REAL butter). Add in one cup of chopped nuts (cashews and walnuts were a family favorite but I'm sure peanuts are good too).

Put in 13 x 9 pan (which you've sprayed with a bit of PAM) and press down. Bake at 350 degrees for 15-20 minutes. COOL.

Second Layer -

8 ounces Cream Cheese
1 cup sugar

Cream those together with spoon or hand mixer and add one cup of whipped cream or favorite whipped topping, blending well.

put that on (cooled) first layer.

Third Layer
Get out two bowls -
1 large package instant french vanilla pudding
1 large package instant dark chocolate or fudge pudding
beat each package with 2 cups of cold milk. Let chill for a few minutes to thicken, (while you wash those bowls).

Spread on Cream Cheese layer, first the vanilla, then chocolate.

Final Layer -

2 cups of whipped cream of whipped topping. Sprinkle with more nuts and shaved dark or milk chocolate.

Chill until serving. Refrigerate leftovers (if there are any).

It's usually gone about as fast as that ‘68 Mustang…

*************************

Ravioli with Marsala Sauce.

The Pasta, the "fresh in the refrigerator aisle kind" stuffed with chicken.

The sauce, from scratch.

Ingredients:

3 tablespoons olive oil

1/4 cup onion, diced

1 tablespoon garlic, chopped

1/2 pound mushrooms, sliced

3 tablespoons flour

1/2 cup Marsala wine

1 1/2 cups homemade beef stock (which I make and freeze for quick soups)

Salt and pepper, to taste.

Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, sauté until mushrooms are tender. Add flour and cook about 1 minute, stirring constantly, then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended. Serve with fresh pasta or drizzle over roasted chicken.

*************************

Enchiladas Range Style

3 tablespoons and two teaspoons Penzey's 9000 chili powder (yes, that is a lot but this is a sauce that isn't poured on, soaking the tortillas, so it's deep and rich tasting).

1 teaspoon Penzey's Ancho Chili Powder

2 Tbsp. flour

1/2 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. cumin

1/4 heaping tsp.Penzey's Italian seasoning ( or any type Italian seasoning)

1 teaspoon wild honey

2 cups chicken or turkey stock (broth)

3 Tbsp. vegetable oil divided

1 (15.5 oz.) can black beans, drained and rinsed

2 and 1/4 cups chopped cooked leftover chicken or turkey

1 cup Vidalia onion, diced

1 (4 oz.) can chopped green chiles

2 to 2 and 1/2 cups shredded cheese ( I used low fat)

8-10 flour tortillas, regular or whole wheat.


Preheat oven to 350 degrees. Spray a 13 x 9 inch pan with cooking spray.

Heat 2 T oil in saucepan over low for a few minutes. Add in seasonings and stir. Add in flour and honey and stir to make a paste. Add in chicken broth, whisking constantly, raising heat to medium. Bring to a gentle boil, whisking, then simmer on low for 10-15 minutes to thicken, whisking as it does (though, towards the last couple of minutes you can just whisk it every minute or so).


Heat 1 Tbsp. oil in saucepan over medium heat. Saute onion in oil until caramelized (adding another tablespoon of oil if it starts to stick) adding in drained chilies as it starts to soften and cook down. Stir in cooked diced chicken and turn off heat.


To assemble. Get 8-10 tortillas (not the huge burrito sized). Drizzle a tablespoon or so of the sauce down the center of the tortilla. Top with beans, chicken/chili mixture and some cheese (the amount you can grab with the end of all your fingers). Roll up and place seam side down in the pan. Drizzle remaining sauce over the top. Bake 20 minutes, sprinkle with remaining cheese and bake another 5-10 minutes, until melted. Serve with salad and condiments of your choice (I had mine with just salad and vinaigrette and a a pitcher of something cool. It's smoky and you'll feel the heat at the back of your throat but it's not overpowering.


Bake at 350 degrees for 20 minutes. Then remove and sprinkle extra cheese on top, and bake for 5-10 minutes more until tortillas begin to brown slightly around the edges. Remove from oven and serve immediately.

**************************

Chocolate Bread Pudding with Kick - for two. (adapted from Gourmet Magazine).


2 tablespoons unsalted butter plus additional for greasing ramekins

2/3 cup heavy cream

4 ounces fine-quality bittersweet chocolate (not unsweetened or extra-bitter), chopped

1 Tablespoon sugar

1 teaspoon vanilla

1/4 teaspoon cayenne

1/2 teaspoon cinnamon

2 large eggs lightly beaten'

2 pinches of salt

1 1/2 cups firm white bread (about 4 slices) NOT Wonder bread, real bread from a bakery or a loaf you made yourself, day old is just dandy.


You will need 2 8 ounce ramekins or muffin tin that makes the large 1 cup muffins.


Put oven rack in middle position and preheat oven to 350°F. Generously butter ramekins or 2 muffin cups. Cook butter (1 tablespoon), cream, chocolate, sugar, vanilla, cinnamon, cayenne, and a pinch of salt in a 1- to 1 1/2-quart heavy saucepan overlow heat, stirring constantly, until chocolate is melted and mixture is smooth, 1 to 2 minutes. Remove from heat and whisk in the eggs until combined, Fold in bread cubes and let stand 5 minutes.Fill ramekins with bread mixture and bake until puffed and set around edge but still moist in center, 15 to 20 minutes. Cool 5 minutes before serving. Serve with vanilla ice cream.

*************************

Chuck Wagon Pasta

3 Bratwurst (yes, you can use 4)

1 cup Alfredo Sauce

1 can sliced black olives

2 cans MILD Rotel (tomatoes with green chilis) DRAIN before using.

1/4 tsp dried jalapeno (I used Spice Island brand)

1 to 3 shakes of dried red pepper (three makes it HOT, but not "reach for the water" hot).

1 cup lightly steamed veggies such as broccoli

smoked cheddar


Mix Rotel, olives, and Alfredo sauce (I used half a small jar of Bertollis) and spices, and heat on low. While that heats, cook pasta in boiling water until al dente (about 10-11 minutes for the thicker wagon wheel style pasta). While pasta cooks cook Brats. I pan fried 3 in a little olive oil until brown on each side, poured half a can of beer over the top and covered, reducing heat, letting them steam while the pasta cooks.

Drain the pasta, and keep warm. Uncover the Brats and saute in the pan juice/beer mixture (you can use water if you don't wish to use alcohol) until nice and brown and about 170 degrees internal temperature (easy way to figure, slice, should not be pink in the middle). Should be just a minute or two on the saute part.

Slice bratwurst and mix with pasta, sauce and a cup of steamed veggies (I nuked a cup from frozen) Sprinkle with freshly shredded smoked cheddar.

Makes enough to feed 4 hungry people.

*****************************

Cast Iron Baked Irish Soda Bread

Irish Soda Bread with Cheddar and Apples


Butter for greasing pan plus 1/4 cup unsalted butter, melted

3 cups all-purpose flour

2/3 cup sugar

1 tablespoon baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1 3/4 cups buttermilk

2 eggs, well beaten

1 1/2 cups raisins or currants

1 tablespoon caraway seeds

Good aged Cheddar cheese, for serving

Tart apples, cut into slices, for serving.


1. Preheat oven to 350 degrees. Grease a 10-inch oven-proof skillet and line with parchment or waxed paper.

2. In a bowl, whisk together the flour, sugar, baking powder, salt and baking soda. In a separate bowl, combine the buttermilk, eggs and 2 tablespoons melted butter. Add wet ingredients to dry and stir until just combined. Do not overmix. Stir in the raisins or currants and caraway seeds.

3. Pour batter into skillet. Brush top with remaining butter. Bake until golden and firm to touch, about 1 hour. Cool 10 minutes before slicing and serving with Cheddar and apple

 

[Don]

Bacon Spinich Quiche

1 cup sliced fresh mushrooms

1 onion, chopped

1 pkg.(10 oz.) frozen chopped spinach, thawed, drained

4 extra large eggs

1/3 cup plus 1 teaspoon milk

1/3 cup MIRACLE WHIP Dressing (don't laugh, even if you hate it you will like this, but you can use mayo)

1/4 teaspoon Penzey's Northwoods (spicy) OR Ozark (savory) seasoning or just salt and pepper

1 cup and two tablespoons shredded Swiss Cheese (or cheese of your choice)

1 9 inch frozen pie crust (yes, frozen, it was a 50 hour work week).

1 package bacon, cooked and diced.


HEAT oven to 375°F.


COOK mushrooms and onions in large nonstick skillet with a teaspoon of olive oil on medium heat 5 min. or until softened and the onions are starting to caramelize. Remove from heat; stir in spinach. Beat eggs, milk and dressing in medium bowl with whisk until well blended. Add spinach mixture, seasonings and cheese; pour into crust. Top with bacon


BAKE 50 min.or until center is set and top is golden brown.

***********************

A Breakfast To Help You Take Off On Cold Mornings

Today is a perfect day for a sausage and egg "breakfast bowl". I had a version with a spicy hollandaise sauce at a little breakfast place in British Columbia once. With a photo and a decent memory of the basic ingredients I tried to recreate it. I think I came close.


You start with roasted potatoes (chunked Yukons tossed with olive oil and dusted with Penzey's Ozark seasoning or your favorite all purpose seasoning and roasted at 400 degrees about 30 minutes, flipping halfway through). If using leftover potatoes, heat in a pan with a little olive oil. While potatoes coo, cookk venison or moose sausage patties, basting on both sides with a little Bourbon barbecue sauce, with a final baste before setting aside when done to keep warm while you do the eggs. Scrambled with a little salt and pepper. Top potatoes with scrambled eggs, crumbled sausage, a sprinkle of diced tomato, a small handful of cheddar or Monterey jack and Green Chili Hollandaise sauce. (recipe in comments). Top with some green onion if you like and dig in.


Green Chili Hollaindaise Sauce

3 egg yolks
3 tablespoons lemon juice
8 ounces softened butter
3 tablespoons minced roasted green chile
tablespoon or two of sweet onion or one small scallion minced
large Pinch of Penzey's Northwoods seasoning (or a pinch each of white pepper and cayenne)
pinch of Salt

In a bowl fitted into a sauce pan with barely simmering water, whisk the yolks with the lemon juice until light and frothy. Whisk in the butter in 2-tablespoon increments. The sauce will seem thin at first, but continue to whisk until the sauce thickens. Don't overcook or turn heat up to cook faster as egg will scramble. When sauce is thick, remove from heat and stir in remaining ingredients. Serve immediately. Makes about 2 cups.

**************************

Guinness Shepherds Pie

Good way to use up leftover potatoes and veggies.

For the Filling

• 1 to 1 1/4 pounds Ground Sirloin (lowest fat available)
• 2 cloves of Garlic, finely chopped
• 2 medium Onions, finely sliced/diced
• 1 tablespoon Tomato Paste
• 1 tablespoon Tomato Ketchup
• 2 tablespoons Worcestershire Sauce
• 1 teaspoon Dijon Mustard
• 2 teaspoons Dried Thyme
• 1 teaspoon Dried Oregano
• 1/4 teaspoon Penzey's Ozark Seasoning (optional)
• 1 Beef Stock Cube
• 2 bottles of Guinness
• 3/4 cup Peas
• 1/2 cup corn (both thawed from frozen)
• Salt and Fresh Ground Pepper

Drink one bottle of Guinness. Put the other aside to add to the meat mixture.

Take a heavy cast iron pan and brown off the meat at a medium heat. There should be enough fat and liquid in the meat to let this cook easily without additional oil, etc. Once there is a little liquid in the pan from the beef add the Garlic and continue to cook and stir until the beef is lightly browned all over. Then add the Onion and continue cook for a further 5 minutes, stirring occasionally.(you can also add in a cup of leftover diced carrot here, I did not). Next add the Tomato Paste Ketchup, Worcestershire Sauce, Dijon Mustard, Thyme and Oregano and crumble in the Stock Cube. Stir well and cooking for a further few minutes before adding the Bottle of Guinness. The Guinness should help you de-glaze the pan of any burnt pieces of Beef from the bottom. Stir in the Veggies, then, cover the pan and leave to simmer until a lot of the liquid is gone (should look like a very thick stew, NOT soup)

Once the filling is nice and thick put it into the bottom of roasting dish, then leave to cool while you mash the potatoes..

Mashed Potato

2 cups Sharp Cheddar Cheese

3 pounds baking potatoes

¼- ½ cup milk

1 stick butter

Salt and pepper


Preheat oven to 375


To make Potato filling…

Boil the potatoes in salted water until fork tender. (you can do this in the final minutes the filling is simmering). Drain completely and place back in pot so all of the water evaporates.In a medium mixing bowl add butter and potatoes. Mash until smooth, while adding the milk for a medium consistency. Add salt and pepper.


Place over meat mixture while still warm, and sprinkle with cheddar. Bake at 375 for 20 minutes.

*******************************

Oatmeal Scones

Ingredients

3/4 cup uncooked quick-cooking oats

1/3 cup sugar

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons cold butter, cut up

2/3 cup buttermilk

1 large egg

Vegetable cooking spray

3 tablespoons sugar

3/4 teaspoon ground cinnamon

1 1/2 tablespoons buttermilk


Preparation

1. Bake oats in a 15- x 10-inch jelly-roll pan at 400° for 6 minutes or until lightly browned. Cool.

2. Combine oats and next 5 ingredients.

3. Cut butter into oats mixture with a pastry blender or fork until crumbly. Stir together 2/3 cup buttermilk and egg. Add to flour mixture, stirring just until dry ingredients are moistened and dough forms.

4. Turn dough out onto a jelly-roll pan coated with cooking spray. Shape dough into a 7 1/2-inch circle.

5. Combine 3 Tbsp. sugar and 1/2 tsp. cinnamon. Brush dough with 1 1/2 Tbsp. buttermilk. Sprinkle with sugar mixture and pecans.

6. Bake at 400° for 15 minutes or until a wooden pick inserted in center comes out clean. Cut into 8 wedges; serve immediately.

 

[Don]

Eggs Benedict Home on the Range Style

• Water
• 1/4 cup distilled vinegar, divided
• 3 large eggs
• 1 tablespoon unsalted butter
• 6 slices bacon
• 3 plain English muffins split
• HOLLANDAISE SAUCE, recipe follows
• 2 teaspoons finely finely chopped fresh flat-leaf parsley leaves
• Zarina Bellas Hot and Sweet Green Sauce (to taste)

Directions

Pour enough water into 2 large skillets to reach a depth of about 3 inches, and divide the vinegar between them. Bring both skillets to a gentle simmer over medium heat. Crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.

While the eggs are poaching, cook the bacon in a skillet until tender crisp. Drain the bacon grease but do not wipe down the pan (leaving just a smidgen of leavings in there). Cook the shrimp until done (or buy pre cooked shrimp and reheat).

To serve, toast the English muffin halves and divide them among plates (this makes three, I can usually eat just one, some folks will want two).

Here is the good part but it is optional: To add a little kick to these I add a couple drops of Zarina Bellas Hot and Sweet Green sauce to just a teaspoon or so of softened butter (just enough butter to spread the hot and sweet around) and smear that on the toasted muffin before assembly. It adds a nice oomph to these eggs benedict without overpowering. The sauce is American made, by a lady in Pensacola and her husband. Good products.

https://www.juniordavis.com/zarinabella/news.asp

Top each half with a slice of bacon or two and set an egg on top. Spoon the hollandaise sauce over the eggs and garnish with the parsley. Serve immediately.

• Hollandaise Sauce
• 1/2 cup plus two tablespoons unsalted butter
• 1 large egg yolks
• 1 tablespoons cold water
• 1 1/2 teaspoon strained freshly squeezed lemon juice, plus more as needed
• 1/2 teaspoon kosher salt
• Freshly ground white pepper or a pinch of cayenne pepper

In a medium pan, completely melt the butter over medium-low heat. Remove from the heat and set it aside for 5 minutes. Skim and discard the white foam that rises to the surface of the butter. Carefully ladle or pour the clear golden butter into a container with a pouring spout. Take care not to add the milky solids and watery liquid at the bottom of the saucepan. Set the butter aside in a warm spot.

Pour enough water into a medium saucepan to reach a depth of about 2 inches. Bring to a gentle simmer over medium heat.

In a medium heatproof bowl, combine the egg yolks and the cold water. Whisk until the yolks are light and frothy. Place the bowl over the saucepan of simmering water and whisk constantly and vigorously until the yolks are thickened and light, about 3 to 4 minutes. (If the eggs begin to scramble, or the mixture is cooking very quickly or gets too hot, remove the bowl from the heat and whisk to cool). Remove the eggs from the heat and whisk for 30 seconds to cool slightly.

Remove the saucepan from the heat and set the bowl over the hot water. Slowly drizzle the butter into the eggs while whisking constantly. Whisk in the lemon juice, salt, and pepper, to taste. (If the sauce is very thick, add a few drops of warm water to adjust the consistency so it is creamy and light.) Serve immediately or keep the hollandaise sauce in a small bowl set over warm, but not hot water, for about 30 minutes or in a warmed thermos for about an hour.

Yield: about 3/4 cup. Enough for three servings.

****************************

Sweet Potato Pecan Pie


1 (9 inch) unbaked deep dish pie crust
2 tablespoons unsalted butter, melted
1 cup cooked and mashed sweet potatoes
2 large eggs, beaten
3/4 cup light brown sugar
1/2 teaspoon ground ginger
1/2 teaspoon Penzey's cinnamon (theirs is the best I've ever had).
1/2 teaspoon freshly grated nutmeg
1 and 1/4 teaspoon Penzey's Mexican vanilla
1/2 teaspoon salt
1/2 cup dark corn syrup
1 cup evaporated milk
1 1/2 cups chopped pecans

Preheat oven to 375 degrees F (190 degrees C). Blend together the butter, sweet potatoes, eggs, brown sugar, ginger, cinnamon, nutmeg, vanilla, salt, corn syrup and evaporated milk. Pour filling into crust and sprinkle with chopped pecans. Bake for 40 to 45 minutes, or until inserted knife comes out clean. Set aside to cool.

Serve with whipped cream to which a dab of hazelnut liquor has been whipped in with it or Dulce de Leche ice cream