I've finally mastered a perfectly moist banana nut bread. Enjoy!
1 1/4 cups sugar
1/2 cup butter, softened
2 large eggs (I prefer cage free eggs)
4 medium, very ripe bananas, mashed
1/2 cup buttermilk
1 tsp vanilla
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped pecans
Lower oven rack so tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of two 8 x 4 inch loaf pans with shortening.
In large bowl, stir sugar and butter until mixed. Stir in eggs until well mixed. Stir in bananas, buttermilk and vanilla; beat with spoon until smooth. Stir in flour, baking soda and salt until moistened. Stir in pecans. Divide batter between two loaf pans.
Bake about one hour or until toothpick inserted in center comes out clean. Cool 10 minutes on wire rack.
Loosen sides of loaves with knife; remove loaves from pans and set on top of wire rack. Cool about 2 hours before slicing.
Saturday, November 28, 2009
Deb's Absolutely Divine Turkey Soup
"Absolutely Divine" were the words my hubby used to describe my version of turkey frame soup.
1 meaty turkey frame
8 cups of water
1 1/2 Tbsp onion powder
3 stalks celery sliced
1 Tbsp instant chicken bouillon granules
3/4 tsp garlic powder
Chopped and cooked turkey
1 can cream of mushroom soup
1 1/2 tsp dried sweet basil, crushed
1/4 tsp black pepper
4 cups combination of sliced baby cut carrots, parsnip, portobello mushrooms and broccoli florets
1 8oz bag dried wide egg noodles
Cut turkey frame in half with kitchen shears. Place in an 8 to 10 quart Dutch oven. Add water, onion powder, celery, bouillon granules and garlic powder. Bring to boiling; reduce heat. Simmer, covered for 1 1/2 hours.
Remove turkey frame. When cool enough to handle, remove meat from bones; discard bones. Chop meat coarsely and if necessary add enough chopped cooked turkey to make 2cups; set aside.
Strain broth, discarding solids. Skim fat from broth and return broth to Dutch oven. Stir in cream of mushroom soup, basil, and pepper. Stir in vegetables. Return to boiling; reduce heat and simmer, covered for 10 minutes. Stir in noodles and simmer, uncovered for 10 minutes or until noodles are tender but still firm and vegetables are tender. Stir in turkey and heat through.
1 meaty turkey frame
8 cups of water
1 1/2 Tbsp onion powder
3 stalks celery sliced
1 Tbsp instant chicken bouillon granules
3/4 tsp garlic powder
Chopped and cooked turkey
1 can cream of mushroom soup
1 1/2 tsp dried sweet basil, crushed
1/4 tsp black pepper
4 cups combination of sliced baby cut carrots, parsnip, portobello mushrooms and broccoli florets
1 8oz bag dried wide egg noodles
Cut turkey frame in half with kitchen shears. Place in an 8 to 10 quart Dutch oven. Add water, onion powder, celery, bouillon granules and garlic powder. Bring to boiling; reduce heat. Simmer, covered for 1 1/2 hours.
Remove turkey frame. When cool enough to handle, remove meat from bones; discard bones. Chop meat coarsely and if necessary add enough chopped cooked turkey to make 2cups; set aside.
Strain broth, discarding solids. Skim fat from broth and return broth to Dutch oven. Stir in cream of mushroom soup, basil, and pepper. Stir in vegetables. Return to boiling; reduce heat and simmer, covered for 10 minutes. Stir in noodles and simmer, uncovered for 10 minutes or until noodles are tender but still firm and vegetables are tender. Stir in turkey and heat through.
Friday, November 20, 2009
Frothy Ambrosia Salad
This salad says "tropics" all over it! You can't go wrong with this easy, and simply wonderful side dish for any occasion. Children especially love it, and it's good for them to boot!
1 c. coconut (optional - I don't use it because my hubby doesn't like coconut)
1 c. miniature marshmallows
1 c. mandarin oranges, drained
1 (18 oz) can pineapple chunks, drained
1 c. seedless grapes
1 c. sour cream
Combine all ingredients and chill for several hours.
1 c. coconut (optional - I don't use it because my hubby doesn't like coconut)
1 c. miniature marshmallows
1 c. mandarin oranges, drained
1 (18 oz) can pineapple chunks, drained
1 c. seedless grapes
1 c. sour cream
Combine all ingredients and chill for several hours.
Sweet Potato Casserole
Although my father was raised in Jacksonville, Florida, he was actually born in Cordele, Georgia. In memory of my father, I am sharing this recipe straight out of the Heart of Cordele cookbook. This is an awesome dish to have with Thanksgiving dinner or any other family get together.
3 c. mashed cooked sweet potatoes
1/2 c. milk
2 eggs
1 tsp. vanilla
1 c. sugar
1/2 tsp baking powder
Topping:
1 c. light brown sugar
1/2 c. self-rising flour
1/2 stick butter, melted
1 c. chopped pecans
Mix together and pour into 9 x 13 baking dish. Mix topping ingredients and sprinkle over top of potatoes. Bake at 350 degrees for approximately 25 minutes.
3 c. mashed cooked sweet potatoes
1/2 c. milk
2 eggs
1 tsp. vanilla
1 c. sugar
1/2 tsp baking powder
Topping:
1 c. light brown sugar
1/2 c. self-rising flour
1/2 stick butter, melted
1 c. chopped pecans
Mix together and pour into 9 x 13 baking dish. Mix topping ingredients and sprinkle over top of potatoes. Bake at 350 degrees for approximately 25 minutes.
Sunday, November 8, 2009
Corn Chowder
Fantastic during cool weather!
1/2 lb uncooked bacon, cut up into bite size pieces
2 tbsp all purpose flour
4 cups half n half
1 can evaporated milk
1/8 tsp pepper
2 cans (14.75 oz) cream-style corn
4 to 5 med to large red potatoes, boiled and cubed
In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crispy. Drain fat but reserve 3 tbsp in saucepan. Drain bacon on paper towels and set aside.
With bacon fat cooking on medium heat, stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in half n half and evaporated milk. Place back on burner and heat to boiling, stirring constantly. Boil and stir one minute.
Stir in pepper, corn, and potatoes. Heat through. Stir in bacon.
1/2 lb uncooked bacon, cut up into bite size pieces
2 tbsp all purpose flour
4 cups half n half
1 can evaporated milk
1/8 tsp pepper
2 cans (14.75 oz) cream-style corn
4 to 5 med to large red potatoes, boiled and cubed
In 3-quart saucepan, cook bacon over medium heat 8 to 10 minutes, stirring occasionally, until crispy. Drain fat but reserve 3 tbsp in saucepan. Drain bacon on paper towels and set aside.
With bacon fat cooking on medium heat, stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat.
Gradually stir in half n half and evaporated milk. Place back on burner and heat to boiling, stirring constantly. Boil and stir one minute.
Stir in pepper, corn, and potatoes. Heat through. Stir in bacon.
Saturday, November 7, 2009
Baked Chicken Cutlets* in Panko Crumbs
*This is also a wonderful dish using red snapper.
1 pkg chicken cutlets (or 4 snapper fillets)
sea salt
1/4 cup mayonnaise (I use vegenaise in place of mayo - it's healthier)
1 1/2 Tsp Dijon Mustard
1 cup panko crumbs
Preheat oven to 400 F
Line a shallow baking pan with foil. Wash chicken and pat dry. Sprinkle both sides of chicken with salt. Mix together mayonnaise and mustard. Using a pastry brush, spread mayo mixture evenly on both sides of chicken. Sprinkle panko crumbs on chicken, lightly pressing to keep in place, flip chicken over and sprinkle panko on other side.
Place pan in center of oven and bake chicken for 16 to 20 minutes until done (if using fish instead, bake for 12 to 15 minutes until done).
I serve this with mashed potatoes and have roasted chicken gravy (Boston Market Roasted Chicken Gravy is my choice) on the side.
1 pkg chicken cutlets (or 4 snapper fillets)
sea salt
1/4 cup mayonnaise (I use vegenaise in place of mayo - it's healthier)
1 1/2 Tsp Dijon Mustard
1 cup panko crumbs
Preheat oven to 400 F
Line a shallow baking pan with foil. Wash chicken and pat dry. Sprinkle both sides of chicken with salt. Mix together mayonnaise and mustard. Using a pastry brush, spread mayo mixture evenly on both sides of chicken. Sprinkle panko crumbs on chicken, lightly pressing to keep in place, flip chicken over and sprinkle panko on other side.
Place pan in center of oven and bake chicken for 16 to 20 minutes until done (if using fish instead, bake for 12 to 15 minutes until done).
I serve this with mashed potatoes and have roasted chicken gravy (Boston Market Roasted Chicken Gravy is my choice) on the side.
Friday, November 6, 2009
Pork Pot Roast in Apple Cider
This is a great Sunday dinner meal especially during the fall months.
1 1/2 to 2 lb boneless pork blade roast or sirloin roast
2 tblsp cooking oil
1 1/4 cups apple cider
2 tsp instant beef bouillon granules
1/2 tsp dry mustard
1/4 tsp black pepper
3 medium red potatoes, unpeeled and quartered
3 medium carrots, cut into 2 inch pieces
3 medium parsnips, peeled and cut into 2 inch pieces
1 small package portabello mushrooms
1/4 cup all-purpose flour
Trim fat from meat. If meat is secured with string, leave string in place for now. In a 4 to 6 quart Dutch oven, brown meat on all sides in hot oil. Drain off fat. Stir together cider, bouillon granules, mustard and pepper. Pour over meat. Bring to a boil; reduce heat. Simmer, covered for one hour.
Add vegetables. Simmer, covered for 30 to 40 minutes more or until meat and vegetables are tender. Remove meat and vegetables and place on platter and cover with foil to keep warm. Leave juices in Dutch oven and keep warm.
For gravy, measure juices and skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to Dutch oven. Stir 1/3 cup cold water into flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Remove any string from meat. Slice meat and serve with vegetables and gravy.
1 1/2 to 2 lb boneless pork blade roast or sirloin roast
2 tblsp cooking oil
1 1/4 cups apple cider
2 tsp instant beef bouillon granules
1/2 tsp dry mustard
1/4 tsp black pepper
3 medium red potatoes, unpeeled and quartered
3 medium carrots, cut into 2 inch pieces
3 medium parsnips, peeled and cut into 2 inch pieces
1 small package portabello mushrooms
1/4 cup all-purpose flour
Trim fat from meat. If meat is secured with string, leave string in place for now. In a 4 to 6 quart Dutch oven, brown meat on all sides in hot oil. Drain off fat. Stir together cider, bouillon granules, mustard and pepper. Pour over meat. Bring to a boil; reduce heat. Simmer, covered for one hour.
Add vegetables. Simmer, covered for 30 to 40 minutes more or until meat and vegetables are tender. Remove meat and vegetables and place on platter and cover with foil to keep warm. Leave juices in Dutch oven and keep warm.
For gravy, measure juices and skim fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to Dutch oven. Stir 1/3 cup cold water into flour. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Remove any string from meat. Slice meat and serve with vegetables and gravy.
Tuesday, November 3, 2009
Orange Marmalade French Toast
This scrumptious dish was served to us as part of breakfast at the beautiful, and historic Grandview Bed & Breakfast in Mt. Dora, Florida. I like to serve this with brunch on Christmas morning when we have the immediate family over.
3 sub rolls cut in half (lengthwise)
8 oz cream cheese (softened)
8 oz orange marmalade
1 tsp karo syrup
6 eggs
1 1/2 cups milk
nutmeg
cinnamon
Preheat oven to 350 degrees.
Lay rolls in 9 x 13 baking dish open side up. Spread cream cheese on rolls. Spread orange marmalade on top of cream cheese. Mix karo syrup, eggs and milk. Sprinkle nutmeg and cinnamon to taste on top of rolls. Pour egg mixture over top. Cover with foil.
Bake for 45 minutes, removing foil last 15 minutes.
3 sub rolls cut in half (lengthwise)
8 oz cream cheese (softened)
8 oz orange marmalade
1 tsp karo syrup
6 eggs
1 1/2 cups milk
nutmeg
cinnamon
Preheat oven to 350 degrees.
Lay rolls in 9 x 13 baking dish open side up. Spread cream cheese on rolls. Spread orange marmalade on top of cream cheese. Mix karo syrup, eggs and milk. Sprinkle nutmeg and cinnamon to taste on top of rolls. Pour egg mixture over top. Cover with foil.
Bake for 45 minutes, removing foil last 15 minutes.
Deb's Shrimp Gratin
This makes a great dish served with wild rice and a green veggie.
1 garlic clove minced
1 small box sliced portabello mushrooms
1 lb uncooked shrimp, peeled and deveined
1/2 cup chardonnay wine
3/4 cup shredded Monterey Jack cheese
Preheat your oven to 350 degrees.
In large, lightly oiled (I use olive oil) skillet over medium-high heat, saute garlic and mushrooms until soft and mushrooms have condensed down. Add the shrimp and saute until shrimp are just opaque.
Using a slotted spoon, remove shrimp and mushrooms and place in a lightly greased casserole dish. Add the wine to the pan and simmer for 1 to 2 minutes. Pour the wine over the shrimp and sprinkle with cheese. Bake for 5 to 10 minutes or until cheese melts.
Serves 4
1 garlic clove minced
1 small box sliced portabello mushrooms
1 lb uncooked shrimp, peeled and deveined
1/2 cup chardonnay wine
3/4 cup shredded Monterey Jack cheese
Preheat your oven to 350 degrees.
In large, lightly oiled (I use olive oil) skillet over medium-high heat, saute garlic and mushrooms until soft and mushrooms have condensed down. Add the shrimp and saute until shrimp are just opaque.
Using a slotted spoon, remove shrimp and mushrooms and place in a lightly greased casserole dish. Add the wine to the pan and simmer for 1 to 2 minutes. Pour the wine over the shrimp and sprinkle with cheese. Bake for 5 to 10 minutes or until cheese melts.
Serves 4
Sunday, November 1, 2009
New England Seafood Chowder
This is a combination of my Aunt Jo's recipe and a recipe from a chowder cook book that I purchased in Bar Harbor, Maine. Absolutely delicious especially during the cold weather months.
2 slices of bacon
2 med to large raw red potatoes cubed (I leave the skins on)
2 cups water
1/4 lb cod or haddock fillet (uncooked)
3/4 lb small scallops (uncooked)
3 small lobster tails (uncooked)
1 can evaporated milk
3/4 lb cooked shrimp (peeled and deveined)
3/4 cup shredded Romano or Monterey Jack cheese (optional)
2 slices of bacon
2 med to large raw red potatoes cubed (I leave the skins on)
2 cups water
1/4 lb cod or haddock fillet (uncooked)
3/4 lb small scallops (uncooked)
3 small lobster tails (uncooked)
1 can evaporated milk
3/4 lb cooked shrimp (peeled and deveined)
3/4 cup shredded Romano or Monterey Jack cheese (optional)
Salt and Pepper to taste
**if you must use an onion (I don't), 1/2 cup chopped onion**
Fry up bacon. Remove bacon from pan but retain bacon grease. **If using the onion, slowly saute onion in bacon grease until onions are clear. Let bacon grease cool down slightly so as not to spatter and add water and cubed potatoes. Cover and cook potatoes about 15 minutes. Lay raw fish fillet and other raw seafood on top of potatoes and simmer uncovered until fish begins to flake apart. Add evaporated milk, salt and pepper to taste and then the shrimp. Stir and keep on low temp to prevent milk from scorching. Add cheese to the mixture for an even creamier texture just long enough for cheese to melt.
This will make plenty for two people. I usually double all ingredients and have plenty for two meals. Clams can be added if desired.
**if you must use an onion (I don't), 1/2 cup chopped onion**
Fry up bacon. Remove bacon from pan but retain bacon grease. **If using the onion, slowly saute onion in bacon grease until onions are clear. Let bacon grease cool down slightly so as not to spatter and add water and cubed potatoes. Cover and cook potatoes about 15 minutes. Lay raw fish fillet and other raw seafood on top of potatoes and simmer uncovered until fish begins to flake apart. Add evaporated milk, salt and pepper to taste and then the shrimp. Stir and keep on low temp to prevent milk from scorching. Add cheese to the mixture for an even creamier texture just long enough for cheese to melt.
This will make plenty for two people. I usually double all ingredients and have plenty for two meals. Clams can be added if desired.
Deb's Down Home Potatoes
This yummy dish can be served when having a large crowd for breakfast or brunch around the holidays. To give credit where credit is due, the first time I had this dish was at the Grandview Bed and Breakfast in Mount Dora, Florida. I've changed it up a bit to make it my own.
1 - 24 oz pkg frozen shredded hash brown potatoes (thawed)
1 can cream of mushroom soup
4 oz sour cream
1 to 1-1/2 cups finely shredded cheese (I use a mix of cheddar and monterey jack)
Mix all ingredients together and spread in a 9 x 13 greased baking dish. Top with shredded cheese in the amount desired. Bake at 350 degrees for 45 minutes or until cheese is melted and browned.
Introducing Cooking With The Dirt Farmer's Wife
Hello and welcome to my new blog which will consist of favorite family recipes that do not include onions.
After marrying Chuck, my style of cooking had to adjust to his disgust of onions, and anything spicy. I have come to find that there are many other people out there with the same aversion to onions in their food. I will however, include the option to add them and other ingredients when appropriate.
I hope you enjoy these recipes and will find out, just like I did, that a meal can be just as tasty without an onion or a boat load of garlic. Happy cooking!
After marrying Chuck, my style of cooking had to adjust to his disgust of onions, and anything spicy. I have come to find that there are many other people out there with the same aversion to onions in their food. I will however, include the option to add them and other ingredients when appropriate.
I hope you enjoy these recipes and will find out, just like I did, that a meal can be just as tasty without an onion or a boat load of garlic. Happy cooking!
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