Fruit Fluff Salad

This is one of the easiest salads to make and it is so good. It has delicious pieces of fruit, cream cheese, and pudding.

Ingredients

2 c. milk, divided
1 (8 oz.) pkg. cream cheese, softened
1 pkg. instant vanilla pudding
1 can fruit cocktail, drained
1 c. miniature marshmallows
2 bananas, sliced

Directions

In a bowl, combine 1/2 cup milk and cream cheese together. Blend well.

Add vanilla pudding and the remainder of the milk. Mix for 1 minute. The mixture should be thick.

Fold in the fruit cocktail, marshmallows, and bananas.

Chill for several hours before serving.

Flour Tortillas

Buying flour tortillas at the grocery store is simple and easy.  However, did you know it is just as easy to make your own and have fresh tortillas for your meal? This recipe produces soft and tender tortillas.

Ingredients

4 c. flour
1 tsp. salt
2 tsp. baking powder
6 Tbs. lard, shortening, or margarine
1 1/2 c. warm water

Directions

In a bowl, whisk the flour, salt, and baking powder together.

Add the lard and cut it in using a pastry knife, or your fingers, until the flour resembles cornmeal.

Pour in the water. Mix until it forms a dough.  Turn the dough out onto a lightly floured surface. Knead for 4 to 5 minutes, or until the dough becomes smooth and elastic. 

For small tortillas, divide the dough into 24 pieces. For larger sized tortillas, divide the dough into 12 pieces.  Roll each piece into a ball.  

Place a damp cloth over the flour balls and let them rest for 10 to 20 minutes. 

Take one dough ball and place it on a well floured surface. Using a floured rolling pin, begin to roll the dough out.  Start from the center and roll to one end. Turn the dough 90 degrees and roll the dough out again, starting at the center. You may need to dust the surface with flour again to keep the dough from sticking to the counter top and rolling pin. Continue to do this until you get a round circle tortilla the width that you desire. If you want thin tortillas, roll out to the width of a dime. For thicker tortillas, roll out to the width of a quarter.

Heat a cast iron skillet until hot over medium heat.  Place a flour tortilla in the center of the skillet and cook until it bubbles and turns golden brown. Turn the flour tortilla over and cook the other side. 

Stack tortillas wrapped in a damp towel to keep them from getting dry and crunchy. Or if you have a tortilla warmer, you can use that instead.

Continue rolling and cooking the tortillas until they are done. Serve with desired filling as desired.

Notes

You can use whole 1/2 wheat flour and 1/2 all-purpose flour.  

If the dough is too dry, add more water.

If the tortillas do not puff up when cooking, it may be because they are too thick, or they were cooked on too low a temperature. 

You can use a tortilla press instead of a rolling pin if you have one.

You can make up the dough ahead of time and allow it to rest in the refrigerator. 

Tortillas can be stored at room temperature for 2 days or 3 months in the freezer. Wrap them in an airtight container.  Thaw before using.

Pizza Casserole 

My kids and I love pizza.  But there are times when I don't want to drive or walk to the grocery store, even though it is only 4 blocks away, to buy a frozen throw-in-the-oven pizza. Sometimes, I just don't have the money to spare when the pizzas are full price.

For days when our favorite pizza is not on sale, or we just want something a little different, this is one of our go-to recipes. This recipe is a based on a pizza, but done with a new twist.

Ingredients                                            

1 lb. ground beef
1 large onion, diced fine
1 medium green pepper, chopped
1 or 2 hot peppers, chopped fine* (optional)
1 Tbsp. minced garlic
1/4 c. Parmesan cheese
1 4 oz. can mushrooms pieces, drained
3 to 4 c. pizza sauce (I use my home-canned sauce)
16 oz. pasta
16 oz. mozzarella cheese sliced
Fresh basil leaves (optional)

Directions

Fill a big pot with water. When the water comes to a boil, stir in your favorite pasta.  It can be macaroni, rotini, or any of the various cool pasta shapes that the stores carry.  Cook the pasta according to package directions or to al-dente.  Drain.

Coat the bottom of a 9 x 13 baking dish with olive oil. Set the dish aside while you prepare the rest of the ingredients.

In a heavy cast iron skillet, cook the ground beef with onions, green peppers, hot peppers and garlic until the beef is browned. Drain off the excess fat.

Stir in Parmesan cheese, mushrooms, and the pizza sauce until well combined.  Cook and stir over medium to high heat until it starts to bubble. Turn the heat to low and simmer for 10 minutes, stirring occasionally.

Place the cooked pasta in the baking dish. Top with 1/2 of the mozzarella cheese. Spoon the beef/sauce mixture over the top and then add the remaining cheese.

Bake at 350° for 30 to 40 minutes.

Top with torn basil leaves if desired. Allow the pizza casserole to sit for 5 minutes before cutting.
 

Apple Pudding

 This is a quick and easy dessert recipe that has been in the family for generations.  Serve with Burnt Sugar Sauce, whipped cream or ice cream for a special treat.

Ingredients

1/4 c. butter
3/4 c. sugar
2 eggs
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
1 1/2 c. flour
3/4 c. milk
2 c. thinly sliced apples

Burnt Sugar Sauce

3/4 c. sugar
2 Tbs. cornstarch
1/4 tsp. salt
1 c. hot water
1 tsp. vanilla
2 Tbs. butter

Directions

Preheat oven to 375°. Grease one 8 to 10-inch baking dish. 

Cream butter and sugar together. 

Add eggs and mix well.

Mix in baking powder, salt, and cinnamon. 

Add a fourth of the flour mixture and mix well. Then add 1/4 of the milk and stir that in.  Mixing alternately, continue adding the flour and milk until gone. 

Spread half the batter in the prepared baking dish. Place the sliced apples over the top. Then cover with the remaining batter.

Bake for 30 minutes. While the apple pudding is baking, start the burnt sugar sauce.

In a cast iron skillet, caramelize 1/4 cup sugar until it is light golden brown.  Watch it carefully so it does not burn.

In a saucepan, combine the cornstarch, 1/2 cup sugar and salt together.  

Mix in hot water, stirring until smooth. 

Cook and stir over low heat until clear and thickened.  

Stir in the hot caramelized sugar and continue to cook over low heat until well blended.  Remove from heat.  

Add vanilla and butter, stirring until butter is melted.

Serve burnt sugar sauce over the warm apple pudding. 

Creole Pork Chops

 This is a fast and easy recipe to make, and it is one of our favorites.  My mother used to make this often, using fresh peppers, celery, and onions from her garden. 

Ingredients

4 pork chops
salt and pepper
1 Tbs. oil
1 onion, chopped
1 bell pepper, chopped
1/4 c. chopped celery (optional)
1/3 c. ketchup
1/2 c. water
1/2 tsp. salt
1/2 tsp. celery seed
3 Tbs. vinegar
1/4 tsp. ginger
1/8 to 1/4 tsp. cayenne pepper (optional)
1 tsp. sugar
1 tsp flour

Directions

Heat oven to 325°.

Season pork chops with salt and pepper on both sides. 

In an ovenproof cast iron skillet, heat oil.  Brown the pork chops on both sides.  Remove pork chops from the skillet and place on a plate. Cover to keep warm while you sauté the vegetables. 

In the same skillet, adding a bit more oil or butter if necessary, add the onion, sweet bell pepper, and celery. Cook and stir until tender. This takes about 5 minutes.

Add the pork chops back into the skillet. 

In a small bowl, combine, ketchup, water, salt, celery seed, vinegar, ginger, and flour.  Pour over the chops.

Bake uncovered for 1 1/2 hours.  Turn the chops over after the first hour of baking.

Mixed Vegetable Medley and Cheese

It's hard to get kids and adults to eat vegetables, however, this is one dish that will please both.  Tasty vegetables in a cheese sauce.  Yummy and so easy to make!

Ingredients

12 oz. egg noodles, cooked
1 (15 oz.) can mixed vegetables, drained**
1/2 c. butter
1/4 c. flour
2 c. milk
1 clove garlic, minced
1/2 tsp. salt
1/2 Tbs. mustard
2 c. cheddar cheese, shredded
1/3 c. parmesan cheese
1/2 c. flavored croutons, crushed

Directions

Preheat oven to 350°. 

Fill a large pot with water and bring to a boil.  Cook pasta according to package directions.  

Stir in the mixed vegetables.  Place them in a 2-quart casserole dish and set aside.

In the same pot you cooked the pasta in, melt the butter over low heat. Whisk in the flour.  Cook for a minute or two, whisking constantly to remove the flour taste. 

Gradually pour in the milk, whisking constantly.  Bring to a boil, then reduce heat to medium. Cook for 2 minutes. 

Stir in garlic, salt, mustard, and cheese. Stir until the cheese melts.

Add the noodles and mixed vegetables. Stir to combine.  Pour the mixture back into the casserole dish. 

Sprinkle Parmesan cheese and crushed croutons over the top.

Bake 25 to 25 minutes.

 Notes:

You can use 16 oz. frozen mixed vegetables instead of canned.

 If using frozen vegetables, add them to the boiling water during the last 5 minutes of cooking the pasta. Cook until the noodles and vegetables are tender.  Drain. Follow the remaining directions.

Old Recipe Barbecue Fried Chicken

This is an old recipe for barbecued chicken that you fry in a cast iron skillet.  It has the great flavor of barbecue without having to use the grill. The sauce uses canned tomatoes instead of ketchup.

Ingredients

3 lbs. chicken, cut up
1 c. flour
fat for frying
2 Tbs. flour
4 tablespoons water
3/4 c. water
2 Tbs. vinegar
1 Tbs. brown sugar
2 tsp. Worcestershire
1 tsp. prepared mustard
1 small onion, chopped fine
1 to 3 cloves garlic, minced
2 c. canned tomatoes, chopped fine
1 1/2 tsp. salt
1/2 tsp. pepper

Directions

In a heavy cast iron skillet, heat shortening. You will want enough shortening, so it is a half inch deep. 

In a shallow bowl, add the flour.  Dredge the chicken pieces thoroughly in the flour.

Fry the chicken in the hot shortening until golden brown. Turn the chicken to brown on all sides. Drain off all but 2 to 3 tablespoons grease from the skillet.

In a bowl, combine 4 tablespoons water and 2 tablespoons flour.  Mix until smooth. Add the remaining water, vinegar, mustard, Worcestershire sauce, onion, garlic, canned tomatoes, salt, pepper, and garlic. 

Pour over the chicken. Cover and simmer for 1 hour, or until the chicken is fully cooked and tender. 

Serve with Easy Baked Beans, No Knead Bread Rolls and Coleslaw with Creamy Calico Dressing for a complete meal.