Hacienda Chicken

 This is a flavorful, easy dish to prepare. Instead of making the same old chicken recipe all the time, take it to another level!

Ingredients

3 Tbs. butter
1 onion, chopped
1 (16 oz.) can tomatoes
1 c. water
1 sweet bell pepper
2 cloves garlic, minced
1 (2.5 oz.) can sliced mushrooms
1 Tbs. parsley
1  tsp. paprika
salt and pepper to taste
1 chicken, cut up
1 c. rice
1/2 c. sliced olives

Directions

Melt butter in a heavy cast iron skillet or Dutch oven.  Add onion, and cook until lightly browned.

Add tomatoes, water, green pepper, garlic, mushrooms, parsley, and paprika.

Season both sides of the chicken pieces with salt and pepper. 

Arrange the chicken in the skillet. Cover and bring to a boil. Reduce heat.  Simmer for 1 hour.

Add rice and olives.  

Cover and cook for 1 hour or until the rice is done, and the chicken is tender.  Serve and enjoy!

French Salad Dressing

Tangy French Dressing is so easy to make up.  In just a few minutes, you can have homemade salad dressing to pour over your salads, vegetables or to pour over meats. 

Ingredients

1/2 c. mayonnaise
1/2 c. ketchup
1/3 c. apple cider vinegar
1/2 c. light olive oil
1/2 c. sugar (or to taste)
1 onion, roughly chopped
1 tsp. sweet paprika
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. celery seed
1/2 tsp. chili powder
1/2 tsp. dried mustard
1/2 tsp. salt
1/4 tsp black pepper

Directions

In a blender or food processor add mayonnaise, ketchup, apple cider vinegar, olive oil, sugar, onion, sweet paprika, garlic powder, onion powder, celery seed, chili powder, dried mustard, salt, and pepper.  Process until smooth.

Taste the dressing.  If you want it tangier, add more vinegar. If you want it sweeter, add more sugar.  

Pour into a jar with a tight-fitting lid.  We use a mason jar to store our French dressing in. Place in the refrigerator.

Best if chilled for 2 hours before using.  Will keep up to 2 weeks.

 Ribbon Loaf  Sweet Yeast Bread

These are just like the rolled cinnamon rolls, but folded into thirds and cut so they look like ribbons in the pan. They are tender and light and so good. They will disappear quick!

Ingredients

1/2 c. hot tap water
2 pkg. active dry yeast
1/2 c. sugar
1 1/2 c. lukewarm milk
2 tsp. salt
2 eggs, room temperature
1/2 c. softened butter or margarine, or cooking oil
7 to 7 1/2 c. flour
1 c. sugar
4 tsp. cinnamon
butter, softened

Frosting

2 c. powdered sugar
2 Tbs. butter, softened
2 tsp. vanilla
4 Tbs. milk or half and half

Directions

Preheat oven to 375°. Grease two 8 or 9-inch square pans, or use a cake pan.

In a large mixing bowl, combine warm water, yeast, and sugar.  Let stand for 5 to 10 minutes in a warm location. This will tell you if your yeast is active and good to use.

Stir in milk, salt, eggs, butter and 2-cups of flour. Mix on low speed with an electric mixer that has a dough hook.  You can also mix this by hand using a wooden spoon.  Continue to add the rest of the flour until a soft  dough forms. Turn the dough out onto a lightly floured surface to knead by hand, or continue to knead the dough with a mixer.  If kneading by hand, knead for about 8 minutes to 10 minutes, adding flour as necessary, until the dough is smooth and elastic, yet it should be slightly tacky.

Place the dough into a greased bowl. I use the bowl that I mixed the dough in. Cover with a tea towel or a sheet of  plastic wrap. Let rise in a warm location until doubled in size. This takes about 90 minutes. Punch dough down and let rise again until almost doubled. This time, it only takes about 30 minutes. 

Mix together sugar and cinnamon. Set aside.

Divide the dough in half. Roll out one half of the dough into a 15 x 12-inch rectangle. 

Using a pastry brush or your fingers, rub the softened butter over the surface of the dough. 

Sprinkle half of the cinnamon sugar mixture over the top of the butter.

Fold over the dough into thirds to make a strip, 15 x 4-inches. Cut dough into 20 equal parts.  

Stand the dough close together in two rows in the prepared pan. The cut ends should be facing upwards. 

Cover and let rise in a warm location for about 60 minutes, or until doubled in size. 

Repeat directions with the other half of the dough. 

Bake for 25 to 30 minutes, or until browned. 

May frost if desired.

In a medium bowl, combine powdered sugar, butter, and vanilla.  Gradually mix in the milk until you have a smooth, medium thin consistency. You want to be able to pour it over the rolls and not spread it like a cake frosting.

Pour over warm rolls.

Mahnomen Casserole

My family loves the taste of wild rice. This is an easy dish that is easy to prepare. It combines ground beef, wild rice and vegetables.  It's a great way to use up some of those extra fresh vegetables from the garden.

Ingredients

1 c. wild rice
1 lb. ground beef
1 onion, diced fine
2 to 3 ribs of celery, chopped fine
1 green bell pepper, diced fine
1 quart tomatoes
salt and pepper to taste

Directions

Preheat oven to 350°.

Cook wild rice according to directions on the package.

In a heavy cast iron skillet, brown the ground beef, onion, celery,  and green bell pepper.  Cook until the ground beef is no longer pink and the vegetables are tender. Drain off excess fat.

Add the tomatoes and cooked wild rice.  Stir until combined.

Bake for 30 minutes. If you have an ovenproof cast iron skillet or skillet, you can use those to bake this meal in, otherwise you can use a casserole dish instead.

Lemon Pudding Cake

If you like lemon meringue pie, then you will love making and eating Lemon Pudding Cake. 

This is one of those recipes that people will think that it took you hours to complete, when it really only took you no time at all.  This is a delicious and light cake that gets mixed all together and baked in one pan. Then, as it bakes, it magically separates to make a pudding at the bottom of the pan.

Ingredients

4 eggs, separated
1 c. sugar, divided
1 1/2 c. butterrmilk
1/3 c. butter, melted
1/3 c. lemon juice
2 to 3 tsp. lemon zest
1 tsp. vanilla extract or lemon flavoring
1/2 c. flour
1/4 tsp. salt

Directions

Preheat oven to 350°.  Spray a 1 qt baking dish, an 8-inch square or round baking dish  or 6 to 7 ramekins with cooking spray. You will also need a cake pan to set the baking dish or ramekins into and be filled with water.

In a large bowl, beat egg yolks, buttermilk, melted butter, lemon juice, lemon zest, and vanilla extract until thoroughly combined. 

Stir in 3/4 cup sugar, flour and salt, and whisk until smooth.

Using an electric mixer, beat egg whites until soft peaks form. Beat in the remaining 1/4 cup sugar, until stiff glossy peaks form.  This takes about 1 to 2 minutes. 

Spoon about a third of the egg whites into the lemon cake batter and gently fold it in.  You'll want to be very careful in doing this, so you do not deflate the egg whites. If this happens, your cake will be very dense and flat. Carefully fold in another third of the egg whites. Then, gently fold in the remaining egg whites into the cake batter. 

Carefully pour the batter into prepared baking dish or divide it between the 6 ramekins. 

Place the baking dish or ramekins into the cake pan. Carefully pour water into the pan, being careful not to get any into the cake batter. Stop when the water is halfway up the sides of the baking dish or ramekins or about a half inch in depth. 

Place the baking pan into the oven. 

Bake for 35 to 45 minutes, or until the cake is set and lightly browned. Carefully remove the cake pan or ramekins from the water.  Cool 10 minutes. Sprinkle with powdered sugar if desired. Don't be alarmed if the cake sinks a bit, that is normal.

Pork Cutlets Creole

This is an old recipe that my mother used to make.  It has tender, juicy cutlets served with a flavorful Creole vegetable mix that has a slight kick.

Ingredinetns

1 lb. pork cutlets or pork chops
1/2 to 1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp.onion powder
1/4 to 1/2 tsp black pepper
1/8 to 1/4 tsp. cayenne pepper
3/4 c. flour
2 Tbs. cooking oil
2 1/2 c.  (20 oz can.) tomatoes
1 green bell pepper, chopped fine
1 onion, chopped fine
1 or 2 jalepenos, chopped fine
1/2 c. chopped celery, chopped fine
1 Tbs. Worcestershire sauce
1/2 tsp. minced garlic (Optional)
hot rice,  or mashed potatoes

Direction

In a small bowl, combine chili powder, salt, basil, pepper, paprika, cumin, garlic powder, onion powder, black pepper and cayenne pepper. Season each side of the pork cutlets with half of the seasoning blend.

In a shallow bowl or pie plate, add flour and the other half of the seasoning blend.  Dip the pork cutlets in the flour mixture, shaking the cutlets to remove the excess flour. 

In a large cast iron skillet, heat cooking oil over medium heat. Brown the pork cutlets in the cooking oil over medium heat.

Add tomatoes, green bell pepper, onion, jalapeño peppers, celery, Worcestershire sauce and minced garlic.

Cover tightly and simmer over low heat, or bake at 350° until tender.  This takes about 60 to 90 minutes.

Accordion or Hasselback Garlic Potatoes

Hasselback potatoes may look difficult to do, but you'll be amazed at how easy it is to  prepare these elegant baked potatoes. The skin is crisp on the outside while the inside is tender and flavored with  a buttery garlic and onion flavor. 

You don't have to wait for a special occasion to serve these potatoes. Your family will love them and ask for them often

Ingredients

6  to 8 potatoes
1/2 c. butter
1 onion
2 to 3 Tbs. garlic, minced
2 tsp. garlic powder
2/3 c. cheddar cheese, shredded (optional)
1/3 c. Parmesan cheese (optional)
bacon, cooked and crumbled (optional)
salt and pepper, to taste

Directions

Preheat oven to 400°.  Grease a 13 x 9-inch baking pan or dish.

Scrub potatoes to remove soil or debris.  Pat dry.

Make parallel cuts about 1/4-inch wide across the potato  Do not cut all the way through the potato. Stop when you are about 1/4-inch from the bottom of the potato.  Fan out potatoes slightly and place in prepared baking dish. 

Cut the onion in half and then slice the onion cut into thin half circles. Place a slice of onion into each slit of the potato.   

In a small saucepan, melt 1 tablespoon butter.  Add minced garlic. Sauté the garlic for about a minute over medium-low heat. Add the rest of the butter and garlic powder. Stir until the butter melts and the garlic powder mixes in.

Drizzle half of the garlic butter over the potatoes, making sure it goes into each one of the cuts. Season with salt and pepper.

Bake the potatoes for 30 minutes.  Remove from the oven. Drizzle the remaining garlic butter over the potatoes, especially letting it get down into the cuts of each slice.  

Put the potatoes back into the oven and bake another 30 to 40 minutes, or until done. To check the potatoes to see if they are done, stick a toothpick or a fork into one of the center slices. If the fork or toothpick goes in easily, the potatoes are done. However, if it feels hard or has some resistance, continue to bake the potatoes for another 5 minutes or so until tender. 

Combine cheddar cheese and Parmesan cheese together. Sprinkle the cheese and the crumpled bacon over the potatoes.  Bake another 5 minutes, or until the cheese melts.

Handy tip

To help make sure that you do not cut all the way through the potato, place a small wooden dowel or wooden spoon handle alongside the potato. When your knife hits the dowel or spoon handle, you know it is time to stop.