We share laughter, tears, hopes and fears. Through it all, food is the glue that binds us and keeps us close to our Heritage. How fitting, then, that we share the amazing dishes of our childhood, fond memories, or even new creations that we have found. Food comforts, heals, brings peace, and soothes the soul. This blog is a place for just that.
Stop by, take something to try- leave something for others- or just look through the culinary lense at the amazing heritage that is represented here. Remember, "Food is our Heritage."
Wednesday, July 29, 2020
Thursday, December 16, 2010
Cake Truffles
1 precooked 9x13 cake
1-1 1/2 cans premade frosting
2-3 bags chocolate chips
2 T crisco
Crumble the cake up. Melt the frosting and pour in. Some cakes only need 1 can of frosting, some need a little extra.The mixture needs to be moist. Put in fridge to chill. When chilled, roll into balls and chill again. Meanwhile melt the chocolate chips and crisco in a double boiler and keep over the hot water to keep melted. The crisco helps the chocolate to stay on the ball when bitten into.Has to be crisco, not butter or any other substitute. Roll chilled balls in melted chocolate, put on parchment paper or wax paper and freeze. Bring out to thaw before serving, they are best half frozen or cold, but are also quite edible at room temperature.
So many variations for this one. I made a scratch texas chocolate cake, mixed with fudge frosting, and used 2 bags semisweet chocolate with one bag mint chips for dipping. A friend did something similar with oreos. 1 package oreos crumbled, one package cream cheese and covered with white chocolate.
Bon appetite!!!
Jeanne Call
1-1 1/2 cans premade frosting
2-3 bags chocolate chips
2 T crisco
Crumble the cake up. Melt the frosting and pour in. Some cakes only need 1 can of frosting, some need a little extra.The mixture needs to be moist. Put in fridge to chill. When chilled, roll into balls and chill again. Meanwhile melt the chocolate chips and crisco in a double boiler and keep over the hot water to keep melted. The crisco helps the chocolate to stay on the ball when bitten into.Has to be crisco, not butter or any other substitute. Roll chilled balls in melted chocolate, put on parchment paper or wax paper and freeze. Bring out to thaw before serving, they are best half frozen or cold, but are also quite edible at room temperature.
So many variations for this one. I made a scratch texas chocolate cake, mixed with fudge frosting, and used 2 bags semisweet chocolate with one bag mint chips for dipping. A friend did something similar with oreos. 1 package oreos crumbled, one package cream cheese and covered with white chocolate.
Bon appetite!!!
Jeanne Call
Sunday, October 24, 2010
Southwest cornbread
Combine:
1 1/2 cups cornmeal
1/2 cup flour
1 t salt
1 T baking powder
1/2 c sugar (splenda works fine, too)
Combine in a separate bowl:
1 15 oz can creamed corn
1 c water
1 small can diced green chiles (optional)
Pour liquid ingredients in dry ingredients and stir until mixed. Pour in greased 9x9 pan and cook for 35-40 minutes. Test with a toothpic. Let sit for 10 minutes before cutting into.
Jeanne Call
1 1/2 cups cornmeal
1/2 cup flour
1 t salt
1 T baking powder
1/2 c sugar (splenda works fine, too)
Combine in a separate bowl:
1 15 oz can creamed corn
1 c water
1 small can diced green chiles (optional)
Pour liquid ingredients in dry ingredients and stir until mixed. Pour in greased 9x9 pan and cook for 35-40 minutes. Test with a toothpic. Let sit for 10 minutes before cutting into.
Jeanne Call
Amazing split pea soup
1 lb split peas
1/2 cup barley
8 cups chicken broth (I use bullion and water)
1/2 t dried sage
1/2 T dried thyme
3 cloves garlic, minced
3 T salt (I use 2)
Combine, bring to a boil, turn down heat so it is gently boiling. Cook for an hour. Then add:
(these ingredients can be more or less depending upon preference)
1 onion chopped
4 carrots diced
8 plum (roma) tomatoes diced (can substitute a couple cans of diced tomatoes)
4 stalks celery, chopped
Cook for an additional 20-30 minutes until vegetables are cooked as desired.
Jeanne Call
1/2 cup barley
8 cups chicken broth (I use bullion and water)
1/2 t dried sage
1/2 T dried thyme
3 cloves garlic, minced
3 T salt (I use 2)
Combine, bring to a boil, turn down heat so it is gently boiling. Cook for an hour. Then add:
(these ingredients can be more or less depending upon preference)
1 onion chopped
4 carrots diced
8 plum (roma) tomatoes diced (can substitute a couple cans of diced tomatoes)
4 stalks celery, chopped
Cook for an additional 20-30 minutes until vegetables are cooked as desired.
Jeanne Call
Saturday, October 16, 2010
Almost Cafe Rio Dressing
This tastes like Cafe Rio green salad dressing...yummy!!
Ingredients:
1 buttermilk ranch dressing packet
1/2 c. milk
1/2 c. sour cream
1 c. mayo
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño pepper
Directions:
Roast the jalapeño pepper and tomatillos in the oven at 400 degrees for 20 minutes. Squeeze out most of the seeds and liquid from the tomatillos and jalapeno. Add to blender.
Blend all the ingredients well. Refrigerate.
Lasts around two weeks...but gets hotter as it sits!
~Shelly Carter
Ingredients:
1 buttermilk ranch dressing packet
1/2 c. milk
1/2 c. sour cream
1 c. mayo
2 tomatillos
1/2 bunch of cilantro
1 clove garlic
Juice of 1 lime
1 jalapeño pepper
Directions:
Roast the jalapeño pepper and tomatillos in the oven at 400 degrees for 20 minutes. Squeeze out most of the seeds and liquid from the tomatillos and jalapeno. Add to blender.
Blend all the ingredients well. Refrigerate.
Lasts around two weeks...but gets hotter as it sits!
~Shelly Carter
Clam Chowder
Ingredients:
3 to 4 potatoes (cut in bite size pieces)
2 carrots shredded
1 onion (chopped)
1 can Campbell’s Cream of Mushroom soup
1 can Campbell’s Cream of Celery soup
1 12 oz can of Evaporated Milk
2 cans chopped clams (drained –save juice*)
Directions:
Boil Potatoes, drain when done. (reserve some of the water to use to get consistency wanted later).
Sauté carrots & onion in butter.
Heat soup, milk, and clams. Add carrots, onions, and potatoes and simmer. Season with salt and pepper and *add clam juice to get desired taste.
~Shelly Carter
3 to 4 potatoes (cut in bite size pieces)
2 carrots shredded
1 onion (chopped)
1 can Campbell’s Cream of Mushroom soup
1 can Campbell’s Cream of Celery soup
1 12 oz can of Evaporated Milk
2 cans chopped clams (drained –save juice*)
Directions:
Boil Potatoes, drain when done. (reserve some of the water to use to get consistency wanted later).
Sauté carrots & onion in butter.
Heat soup, milk, and clams. Add carrots, onions, and potatoes and simmer. Season with salt and pepper and *add clam juice to get desired taste.
~Shelly Carter
Creamy Chicken and Wild Rice Soup
Ingredients:
48 oz can Chicken Broth
1 package Uncle Ben’s Wild Rice and season packet-NOT Instant
½ cup Butter
¾ cup Flour
2 cups Half and Half
1 ½ cups cubed Chicken or turkey
1 medium onion
8 slices Bacon, cooked and crumbled
In soup pot, cook rice, chicken broth, and seasonings until done (30-45 mins). In a medium sauce pan, melt butter. Slowly stir in flour- cook for 1 minute, stirring constantly. Slowly pour half and half into butter/flour mixture, stirring constantly being careful not to boil. When rice is done, pour in thickened cream mixture. Add meat and onions, and allow to come back up to temperature. Do not boil. Serve hot. Yummy!
~Dianne Morgan
48 oz can Chicken Broth
1 package Uncle Ben’s Wild Rice and season packet-NOT Instant
½ cup Butter
¾ cup Flour
2 cups Half and Half
1 ½ cups cubed Chicken or turkey
1 medium onion
8 slices Bacon, cooked and crumbled
In soup pot, cook rice, chicken broth, and seasonings until done (30-45 mins). In a medium sauce pan, melt butter. Slowly stir in flour- cook for 1 minute, stirring constantly. Slowly pour half and half into butter/flour mixture, stirring constantly being careful not to boil. When rice is done, pour in thickened cream mixture. Add meat and onions, and allow to come back up to temperature. Do not boil. Serve hot. Yummy!
~Dianne Morgan
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