Tag Archives: recipes for your home

Comfort Foods, Dessert Recipes, Fruit Recipes, Quick & Easy, Super Foods

Easy (and Delicious) Blueberry Crumble

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This week we had quite a treat in our co-op basket, blueberries!  Native only to North America, blueberries are considered a “super food.”  With high levels of manganese, dietary fiber and vitamins C, B6 and K, this fruit makes a wonderful addition to any healthy diet.

Ingredients:

2 cups fresh blueberries
1/4 cup sugar

Crumble:

1/3 cup sugar
1/2 cup butter
2/3 cup flour
Dash of salt


Place berries in buttered casserole dish.  Sprinkle ¼ cup of sugar over berries.  To make crumble mix sugar, butter, flour and salt in a bowl with a fork until well mixed.  Crumble dough over blueberries.  Bake at 350 degrees for approximately 30 – 35 minutes, or until topping is golden brown.  My favorite way to serve this scrumptious delight is warm with vanilla ice cream.  Enjoy!


Blueberry Tip:

To freeze fresh blueberries: 

Place berries on a cookie sheet in a single layer.  Place the cookie sheet in the freezer until berries are frozen.  Transfer berries to freezer containers.  Rinse berries before use.  Do not rinse berries before freezing.

 

Vegetable Recipes

Frosted Cauliflower

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I get compliments on this dish every time I serve it.  It’s easy, delicious and a little different.

 

Yields:  5 to 6 servings

 

Ingredients:

1 head cauliflower (about 1.5 pounds)

½ cup of mayonnaise

1 ½ teaspoons prepared mustard

1 cup shredded cheddar or jack/Colby cheese

 

Directions:

  1. Remove leaves and woody stem from cauliflower and wash thoroughly, leave whole.  Cook covered in a small amount of boiling salted water till tender, approximately 20 minutes.  Drain well.
  2. Place cauliflower in 8x8x2 inch baking pan.  Stir together mayonnaise and mustard.  Spread over cauliflower.  Top with shredded cheese.
  3. Bake in a 375 degree oven for about 5 minutes or until cheese melts.

 

 

 

Meat Dishes, Southwestern

Susan’s Chile Verde

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This is a great staple around our house.  If you like your chile spicey add your favorite hot peppers.

1 ½ lbs boneless pork cubed
2 cups chicken broth
1 cup chopped roasted green chiles
1 lb tomatillo, husks removed and chopped
4 cloves garlic, diced
1 medium onion, diced
½ tsp cumin
½ tsp sugar
Salt and pepper to taste

Brown pork in a small amount of oil over high heat.  Add chiles and tomatillos, cover and simmer over low heat for 2 hours.  Add remaining ingredients and simmer for an additional 2 hours.  Check every 30 minutes and add water as necessary.  Serve hot with warm tortillas or over rice, refried beans make a nice side dish.

 

 
Meat Dishes

Brisket with Mushroom Gravy

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This is a great beef recipe to serve over rice or noodles.  The meat is so tender it practically melts in your mouth.  Served with a little horseradish it also makes great shredded beef sandwiches.

 

1 (3 ½ – 4 lb.) brisket

2 cans cream mushroom soup

1 large onion chopped

1 tablespoon minced garlic

2 teaspoons beef bullion

Salt and pepper to taste

 

Wash and dry brisket.  Rub with salt and pepper.  Place brisket (fat side up) on heavy-duty foil, enough to wrap sufficiently.  Mix soup, onion, garlic and beef bullion in small bowl.  Pour mixture over brisket.  Seal foil securely, place in baking pan.  Bake in 350 degree oven for 3 hours.  Remove meat and slice, return to gravy.  Serves 6 to 9 people.

 

 

 

Breads, Breakfast

Our Favorite Pancakes

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1 egg

1 ¼ cup milk

2 tablespoons vegetable oil or melted shortening

1 ¼ cups all-purpose flour

1 tablespoon sugar

3 teaspoons baking powder

½ teaspoon salt

 

Blend egg, milk and oil.  Blend dry ingredients together.  Add to liquids.  Mix until flour is moistened; do not over mix.  Set aside while you heat griddle or frying pan, lightly oil if necessary.  Ladle batter onto hot surface.  Turn pancakes as soon as they are puffed and full of bubbles, before bubbles break.  Brown on other side.  Serve immediately with your favorite toppings.