Wednesday, July 30, 2014

Full Plate Thursday 7-31-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

I am so happy to see you today and what better way to celebrate the last of July than with all my special foodie friends! I know that some of you are getting in that last little bit of vacation time before school starts and others of us are trying to get that harvest preserved before the winter comes. I am sharing my Summer Harvest Bread with all of you today and sure hope you enjoy it, it is one of our favorites. We have lots of wonderful food coming today and I can't wait to see what you are bringing to share, so lets get it on the table!



This Is How I Filled My Plate Last Week
Breakfast
For The Kids
Morning Snack
Lunch
Afternoon Snack
Dinner
Your Favorite Plate Last Week

If Your Recipe Is Featured Today Please Take The Red Plate Home
The Code Is On The Side Bar

Background Story For Full Plate Thursday
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
Party Guidelines
ACTIVE LINK PARTIES WILL BE DELETED. Please Link your Recipes or Food Related Post Only.
Please include a link back to Full Plate Thursday somewhere on your post.
Please visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course. When you link to Full Plate Thursday, you are giving me permission to use a photo or link from your post in a feature post or this blog, on Pinterest, or Face Book and other social media. Every week, I feature many of your recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual recipes to Pinterest.
Thank You So Much For Coming Today and Come Back Soon!





Tuesday, July 29, 2014

Texas Squash Casserole

We grow several varieties of squash in our garden every year, and one of our favorites is the yellow summer squash. Texas Squash Casserole is a favorite at our cottage and is often times requested by family and friends that are coming to enjoy a meal with us. This casserole has been in our family for many years and has had ingredients added to it and some taken out, but the recipe that I am sharing with you today is a real winner with our crowd.  When we make the casserole in the summer all the ingredients except the dairy and seasons come from our garden so it is truly a Garden to Table recipe.

Texas Squash Casserole

 
Texas Squash Casserole
Miz Helen's Kitchen
serves 6 to 8
Ingredients
2 pounds yellow squash, sliced
1 medium onion, medium chop
1 red bell pepper, medium chop
1 green bell pepper, medium chop
1 or 2 jalapenos, finely chopped
1 cup diced Velveeta Cheese
1 cup Mexican Mix Cheese (Cheddar and Monterey Jack), grated
1 teaspoon salt
1 teaspoon pepper
6 tablespoons butter
2 1/2 cups Ritz Crackers, in fine crumbs
Directions
Wash and slice the squash.
Chop the onion and peppers.
Steam the squash until tender and set aside to cool.
In a very large skillet, heat 3 tablespoons butter and add the onion and bell peppers, saute until tender.
Add the Jalapeno and, cook for 2 to 3 minutes, stirring constantly so the mix does not stick to the bottom of the skillet, stir in the squash.
Add the cheeses and stir until most of the cheese is melted.
Remove from heat.
Spray a 2 quart baking dish with cooking oil.
Sprinkle the Cracker Crumbs over the top of the casserole.
Melt 3 tablespoons butter and drizzle over the top of the crackers.
Bake the casserole in a preheated 325 degree oven for 30 minutes until the cheese is bubbling in the center of the casserole.
Remove from the oven and let cool for at least 10 to 15 minutes before serving.
Enjoy!
Print Recipe

Off To The Garden To Get Some Squash




Chop The Onions and Peppers


Steam The Squash


Saute The Onions and Peppers and Squash


Stir In The Cheeses and Pour In A Baking Dish


Sprinkle With Crackers and Drizzle Melted Butter On Top


Bake Until Bubbling In The Center
and
Let Cool Before Serving


Ready To Serve



Enjoy!





It is always so much fun to have you come by and cook with me. I hope you enjoy this Texas Squash Casserole as much as we do. Have a great week and come back to see us real soon!
Peace and Joy
Miz Helen

Sunday, July 27, 2014

Beef and Veggie Ka Bobs

In the summer we spend as much time outdoors as we can and love to be in our outdoor kitchen grilling and cooking. The recipe for Ka Bobs that we are doing today is one of our oldies but goodies, its been around our family for a very long time. We have certainly tried different recipes that are very good, but we always go back to this one as our number one!

Beef and Veggie Ka Bobs


Beef and Veggie Ka Bobs
Miz Helen's Kitchen
Ingredients
Beef and Veggies
2 pounds sirloin, cut in small pieces
1 yellow bell pepper, chopped in medium pieces
1 red bell pepper, chopped in medium pieces
1 green bell pepper, chopped in medium pieces
10 to 15 small tomatoes, whole
10 to 15 very small onions or shallots, whole 
The Marinate
1/4 cup butter
1/4 cup brown sugar
1/4 cup vinegar
2/3 cup Ketchup
1/3 cup water
2 tablespoon Soy Sauce
2 tablespoon Worcester
1 tablespoon prepared mustard
2 tablespoons lemon juice
1/4 teaspoon pepper
1/4 teaspoon Cayenne Pepper
1 1/4 teaspoon salt
option: 2 tablespoons Liquid Smoke
Directions
Cut the meat and set aside.
In a medium sauce pan melt the butter  and add the remainder of the marinate ingredients. Heat to medium heat and simmer for 30 minutes. Set aside to cool to room temperature.
Place the beef in a large zip lock bag and pour the cooled marinate over the beef, making sure that all the beef is covered. Zip the bag and refrigerate for 24 hours.
Wash and chop all the vegetables.
Alternate the beef and the vegetables on the skewers.
Grill on a medium hot grill for 6 minutes on both sides for medium and 8 minutes for medium well.
Tips:
Be sure and keep your meat and veggies about the same size so they will cook evenly.
Option:
Double the marinate recipe and marinate the veggies for about 3 hours, this gives them great flavor.
Enjoy!
Alternate The Beef and Veggies On The Skewers


Grill


Enjoy!


These Beef and Veggie Ka Bobs are good to serve for two or a crowd and always a winner.Thanks so much for stopping by to enjoy this meal with us today we always look forward to your visits. Have a fantastic week and happy grilling!
Peace and Joy
Miz Helen

Saturday, July 26, 2014

Whats For Dinner Next Week 7-27-14

I sure am glad to see you today, come on in the kitchen and sit with me while I take a break. We are really enjoying our summer with friends and family coming to spend time with us. It is so important to make meal plans when expecting house guest, that way you have more time to enjoy your guest. I always like to cook as much ahead as I can. Do you cook ahead when expecting guest? Give us some of your tips for preparing your meals for house guest.


Sunday
Salad



Monday
Roasted Potatoes
Left Over
Peach Pie


Tuesday
Salad
French Bread


Wednesday
From

Friday
Gone Fishing
(Hoping For Bass, But Will Settle For Catfish)
To Be Grilled
Campfire Potatoes
Left Over
Rosemary and Lemon Infused Cake
 
Saturday

Wednesday, July 23, 2014

Full Plate Thursday 7-24-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

I am so excited to see you today, so come on back to the patio we are setting up our tables here by the rose garden today, it is such a beautiful day to be outdoors. We have been enjoying the fruits and vegetables of the season and hope you have an opportunity to enjoy some of the wonderful fruits and vegetables from your own garden, a farmers market or a CSA. I am sharing my favorite Peach Pie with all of you today and can't wait to see what you are bringing to share. Lets get all this food on the table and lets eat!



This Is How I Filled My Plate Last Week
Breakfast
Morning Snack
Lunch
Afternoon Snack
Dinner
Preserving and Canning
Your Favorite Plate Last Week

If Your Recipe Is Featured Today Please Take The Red Plate Home
The Code Is On The Sidebar

Back Ground Story On Full Plate Thursday
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
 Party Guidelines
ACTIVE LINK PARTIES WILL BE DELETED. Please Link your Recipes or Food Related Post Only.
Please include a link back to Full Plate Thursday somewhere on your post.
Please visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course. When you link to Full Plate Thursday, you are giving me permission to use a photo or link from your post in a feature post or this blog, on Pinterest, or Face Book and other social media. Every week, I feature many of your recipes on the next Full Plate Thursday, What's For Dinner Next Week, and I pin the entire party to a dedicated page and many of your individual recipes to Pinterest.
Thank You So Much For Coming Today and Come Back Soon!

Tuesday, July 22, 2014

Pickled Beets

Some of my fondest memories of summer are spending time with my Grandparents on their farm. My Grandmother canned and preserved the fruits and vegetables that they grew on the farm. One of my Grandmothers favorite was her Pickled Beets, she loved her beets and would have them on her plate for breakfast, lunch and dinner. Although I don't eat them as much as my Grandmother, I do love my beets and there is nothing like fresh canned Pickled Beets. I rarely open a home canned jar of Pickled Beets that I don't remember my Grandmother in her kitchen making the wonderful food and memories of summer.

Pickled Beets


Pickled Beets
Miz Helen's Kitchen
Makes 6 to 8 pints
Ingredients
1/2 peck small to medium beets
2 cups water
1 cup vinegar
1 1/2 cups sugar
2 Tablespoon pickling spices
1 teaspoon cinnamon
1 teaspoon cloves
Directions
Wash and clean the beets.
In a large stew pot cook the whole beets until tender. Drain the beets and place in ice cold water and let cool.Peel the beets.
You can pickle the beets whole or cut them in half or quarters.
In a large stew pot bring water, vinegar, sugar and spices to boil. Add beets and cook for 10 minutes.
Pack beets into sterilized pint jars and seal.
Process in hot water bath for 8 to 10 minutes. 


Beets From The Garden
I Like To Clean and Wash All The Garden Vegetables In The Outdoor Kitchen


Cooked and Peeled Ready For The Pickling Jar

Canned Pickled Beets Cooling On The Shelf


This Jar Is Just For You!


Enjoy!

Hope you are able to enjoy some of your favorite summer fruits and vegetables, making memories with friends and family or recalling memories of loved ones and fun times. Have a wonderful week and come back to see us real soon!
Peace and Joy

Sunday, July 20, 2014

Nana's Peach Pie

Its peach season here in Texas and the peaches are really outstanding this year, maybe because we have been blessed with cooler weather. One of my Grandsons was planning a summer visit with his family and I asked him if he had a special food request, without even a second he said oh yes, I want Nana's Peach Pie. So of course, you know how us Grandma's are, I made the pie for him and his family, there was not one bite left for the photo's for the blog, so guess what I made another one, and it didn't last long either.

Nana's Peach Pie


Nana's Peach Pie
Miz Helen's Kitchen
Ingredients
6 medium size ripe peaches
2 nine inch pie crust
1 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
3 tablespoons corn starch
3/4 cup water
2 tablespoons butter
1 egg, beaten
Directions
In a large pot of boiling water, drop the peaches in the water for 1 minute.
Remove the peaches and place in a large bowl of ice water with ice cubes.
Let the peaches cool for a minute then peel the skin off the peaches.
Slice the peaches and place them in a large stew pan.
Pour the sugar, cinnamon, nutmeg, and salt onto the peaches and stir.
Mix the cornstarch with 3/4 cups off water and set aside.
Stirring, heat the peach mix on medium heat until the mix starts to boil, do not let it boil, reduce the heat. If you let the mix boil, it will break the peaches up.
Add the butter and stir until melted. Add the corn starch mix and stir constantly until the mixture thickens, remove from heat immediately. Set aside and let the mixture cool to room temperature.
Prepare a bottom pie crust in an iron skillet or pie pan.
Bake the crust in a preheated 375 degree oven for 8 minutes.
Let the crust cool for about 10 minutes.
Pour the peach mixture into the bottom crust.
Put the top crust on the pie or decorate the top with the dough in a design.
Brush the top of the crust with the beaten egg wash.
Bake the pie in a preheated oven at 375 degrees for 30 minutes.
Let the pie set to cool for at least 1 hour, so it will slice nicely.
Enjoy!

The Peaches Smell So Ripe


Slice The Peaches


Add The Spices and Cook The Mixture



Pour The Cooled Peach Mixture Into A Par Baked Cooled Crust


Put The Top Crust or Design On The Pie


Bake and Cool


Ready To Serve


Serve The Pie


Did You Say Where's The Ice Cream?


Without Ice Cream


With Ice Cream


There Is Pie For Everyone To Enjoy!

It is so nice to have friends or family stop by and enjoy a special dessert with us and I sure am glad that you could stop by today. Hope you have a fantastic week and come back to see us real soon!
Peace and Joy



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