|
Bay Seasoning for Seafood (Home made)
Yield: 1/4 cup
1 Tbsp. ground bay leaves
2 1/2 tsp. celery salt
1 1/2 tsp. ground mustard seed
1 1/2 tsp. black pepper
3/4 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1/2 tsp. paprika
1/2 tsp. red pepper
1/4 tsp. ground mace
1/4 tsp. ground cardamom
Combine and store in an airtight container.
Also, if you’d like to order the real thing, here's the address of the
company:
Old Bay Company, Inc.
P. O. Box 1802
Baltimore Maryland 21203-1802
Ingredients of the REAL Old Bay Seasoning made by
McCormick:
CELERY SALT (SALT,
CELERY SEED), SPICES
(INCLUDING MUSTARD, RED PEPPER, BLACK PEPPER,
BAY [LAUREL] LEAVES, CLOVES, ALLSPICE [PIMENTO],
GINGER, MACE, CARDAMOM, CINNAMON), AND PAPRIKA.
(from website)
Homemade
Enchilada Sauce
In case you don’t care for
canned sauce, you can adjust these ingredients to make a sauce all your
own, to suit your own taste!
Ingredients:
2 tbsp Shortening
3 tbsp Flour
1 C Beef stock
2 tsp Red Chile Powder
1 tsp Cumin
1 tsp Garlic Powder
1 C Tomato Sauce
½ tsp Salt
2 C Salsa Verde* included
Directions:
Heat shortening and flour together. Gradually add stock and remaining
ingredients. Stir constantly until well blended. Simmer 10 minutes.
*Salsa
Verde
Ingredients:
1 lb. peeled tomatoes, rinsed, chopped (or large can whole, peeled
tomatoes and 2 large fresh tomatoes)
½ C Cilantro leaves
2 cloves Garlic, roughly chopped
2 tbsp Onion, diced
Salt
Directions:
Simmer tomatoes in saucepan, barely covered with water until soft, about
10 minutes. Place half in blender jar. Add
cilantro, garlic, and onion. Blend until smooth. Add remaining, and pulse
a few times, just enough to break up any larger pieces. Return sauce to
pan and cook for another 10 minutes. Season with salt.
Creole
Seasoning
Ingredients:
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp
garlic powder
1 tbsp
black pepper
1 tbsp
onion powder
1 tbsp
cayenne pepper
1 tbsp
dried leaf oregano
1 tbsp
dried thyme
Directions:
Combine all ingredients thoroughly and store in an airtight jar or
container. Makes about 2/3 Cup.
Homemade
RANCH DRESSING
You
can make this a "light" dressing by using light mayo in it, so
it would be less fattening.
Ingredients:
2 Cloves Garlic
½ tsp Salt
1 C
prepared or homemade Mayonnaise
¼-1/3 C
Buttermilk
2 tbsp
minced Parsley
2 tbsp
minced fresh Chives
3
Scallions, thinly sliced
1 tsp White
Wine Vinegar
Freshly
ground Black Pepper
Directions:
Mash garlic and salt to paste with side of chef's knife. In medium bowl,
whisk together garlic, mayo, ¼ cup buttermilk, parsley, chives, scallion,
vinegar, and pepper to taste. If sauce is very thick, thin with 2 more
tbsp buttermilk. Use immediately or refrigerate, covered, for up to 3
days.
My
Barbeque Sauce
This is a sauce I have been making so many years I don’t
remember when I came up with it, but long ago I experimented with several
sauces, adding and deleting things until I finally settled on this. I
wasn’t happy with the sauces I found in the store at the time, and this
still works for some things. This
is great to use with leftover Chuck Roast, shredded.
Simply add it to the sauce and heat, and serve on buns.
I also use this with spareribs.
It’s a sweet, tangy sauce, good with BBQ'd or roasted meats.
Keep leftovers covered tightly in refrigerator.
Ingredients:
2 tbsp. Butter
½ C. onion, chopped
3 cloves garlic, chopped
½ C. Celery, chopped
½ C. Catsup
1 C. water
1 small can tomato sauce
1 tbsp. yellow mustard
1 tbsp. Apple Cider Vinegar
1 tbsp. Worcestershire sauce
¾ C. packed brown sugar
¼ tsp each, salt and pepper
Directions:
Sauté onions, celery and garlic in butter in medium saucepan until onions
are translucent. Add rest of
ingredients and mix well. Bring
to boil, reduce to simmer, and cook uncovered 20 minutes to reduce by
almost half, and it will be thick and rich.
Cover tightly and refrigerate any unused portion.
I sometimes add a small can of diced green chilies (Ortega) to this
sauce. We do not like things
very hot, but peppers or hot sauce can be added for heat, if you prefer it
hot.
|
My
Cole Slaw
I’ve been making this for many, many years and still love it!
Ingredients:
1 Head Cabbage (Green and red can be mixed)
1 lg. Carrot
1 C Mayonnaise
½ C Sugar
1 tbsp Cider Vinegar
Directions:
Grate or thinly slice cabbage, grate carrot and add to cabbage. In
separate small bowl mix mayonnaise, sugar and vinegar until smooth (a
whisk works well). Refrigerate
separately. Do not add dressing to
cabbage until ready to serve or dish will become soggy.
Refrigerator
Pickles
These pickles are so good they almost make a meal in themselves.
They are much easier than traditional pickles, but do not keep as well.
Keep them refrigerated for up to one month.
They never last nearly that long at my house!
Ingredients:
6 C. thinly sliced and peeled cucumbers
2 C. Thinly sliced Onions
1 ½ C. Granulated Sugar
1 ½ C. Cider Vinegar
½ tsp Salt
½ tsp Mustard Seed
½ tsp Celery Seed
½ tsp Ground Turmeric
Directions:
In large glass or crockery bowl alternately layer Cucumbers and Onions. In
medium saucepan combine rest of ingredients.
Bring to boil – stir just until sugar dissolves. Pour mix over
Cucumbers. Cool slightly. Can
be placed in jars (jars should be sterilized first). It must be
stored in refrigerator. Refrigerate
24 hours before serving. Can
be kept refrigerated for one month.
Salsa
Salsa has become so popular in recent years that varieties of them are
almost endless. There are
numerous varieties of fresh
salsa available in supermarkets, but… Salsa is fresh, and
doesn’t keep well, so it is best made at home.
Also, what is found at the market is not customized.
I am including two basic recipes, to which you could add roasted
chilies of various kinds, more bell pepper in colors, a favorite hot
sauce, or spicy seasonings. Once
you have it the way you really like it, make sure you write down the
ingredients and amounts, so you can make it the same way the next time you
want it.
Fresh
Salsa
Ingredients:
4-6 Large Tomatoes Diced
1 Large Yellow or White Onion
Diced
1/4 Green Bell Pepper Diced
4 Garlic Cloves (Minced)
¼ C finely chopped Cilantro
½ C Chopped Green Onions
1 lemon (juice only)
1 tsp White Vinegar
1 can diced Green Chilies
Salt ( 2 pinches)
Pepper ( 2 pinches)
Directions:
Combine all vegetables together in a large bowl and squeeze in lemon juice
and vinegar; season with salt and pepper. Mix thoroughly. Chill for 3
hours and enjoy!
Fresh Salsa
Ingredients:
Lg. (28 oz) can diced Tomatoes
6 to 8 garlic cloves, peeled
2 cans diced Green Chilies (Ortegas)
1 medium White Onion, diced
1 small bunch Cilantro
2 teaspoons Salt
The juice of 1 Lemon
Directions:
Place peeled garlic cloves, chilies, cilantro, salt, and lemon juice in
blender jar or food processor, and pulse repeatedly.
Dice onion by hand and stir into salsa.
Taste for seasoning and add salt or hot sauce, if
necessary. Let stand
for one hour at room temperature for flavors to combine.
Leftovers will keep a few days stored tightly closed in glass
container, in refrigerator.
Simple
Syrup
Ingredients:
1 C Granulated Sugar
1 C Water
This is a simple sweetener that is now being used a lot to sweeten drinks,
mostly. If you drink Iced
Tea, Coffee, or other drinks that need sweetening, you simply heat this
mixture, stirring, until all the sugar has dissolved, and keep
refrigerated in a covered container.
You will not have to worry about trying to dissolve all that sugar
that collects in the bottom of your glass, or mug.
Green
Salads
I have to admit that I am becoming lazy, and most of the time do
not make my own greens for salad, but buy the bags found in the
supermarket. I often add to them, however, since I like some things
they don't usually contain. They often don't have celery or green
onions, and I prefer both in my green salads; we usually have avocado to
add, and we also like nuts and/or raisins. Then it's a simple matter
to add a dressing. I use them because I have arthritic hips that
bother me if I'm on my feet too long, standing in the kitchen, so they cut
down on that time, and I find I have salads more often if I do them this
way.
Lunch
Veggies
I discovered
while working at my desk years ago that a bunch of veggies and a good
sauce for dipping made a light but satisfying lunch for me, especially if
I tossed in a few crackers of some kind. This is what we use, and
even Jim likes it now and then, and he is not much of a vegetable fan.
Broccoli Flowerets
Celery
Sticks
Carrot
Sticks
Cauliflower
Flowerets
Marie's
Ranch Dressing
|
