Grandma Rosie's Texas Home
• Tue 9 Feb 2010 - CROCKPOT SAUSAGE & CABBAGE (Crockpot)
CROCKPOT SAUSAGE & CABBAGE
1 Sausage, keilbasa
1 lg Onions -- sliced
4 c Cabbage, red -- shredded
20 oz Apples, pie -- sliced
1 t Salt
1/4 ts Pepper, black
1/4 ts Caraway seeds -- (optional)
1 Bay leaf
1/2 c Beer
1 cn Chicken broth, condensed
Score kielbasa and put into cooker.Layer onion,
cabbage and apples, sprinkling each with salt and
pepper and caraway seeds. Add bay leaf. Pour beer and
chicken broth over all. Cover and cook on low 6 hours
or high 3 hours, or until cabbage is tender. Remove
bay leaf before serving. Spoon the vegetables into a
heated casserole and top with the cooked sausage |
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• Tue 9 Feb 2010 - CHICKEN & SAUSAGE GUMBO (CROCKPOT)
CHICKEN & SAUSAGE GUMBO (CROCKPOT)
1/3 c All-purpose flour
1/3 c Cooking oil
3 c Water
12 oz Fully cooked smoked sausage
-links, sliced and
-quartered
2 c Chopped cooked chicken
2 c Sliced okra OR one 10-oz
-package frozen whole okra,
-sliced
1/2 Inch thick
1 c Chopped onion
1/2 c Chopped green pepper
1/2 c Chopped celery
4 Cloves garlic, minced
1 t Salt
1/2 ts Pepper
1/4 ts Ground red pepper
-Hot cooked rice
For roux, in a heavy 2-quart saucepan stir together
flour and oil till smooth. Cook over medium-high heat
5 minutes, stirring constantly. Reduce heat to medium.
Cook and stir constantly about 15 minutes more or till
a dark, reddish brown roux forms. Cool.
In a 3 1/2, 4-, 5-, or 6-quart crockery cooker place
water. Stir in roux. Add sausage, chicken, okra,
onion, green pepper, celery, garlic, salt, pepper, and
red pepper. Cover; cook on low-heat setting for 10-12
hours or on high-heat setting for 4 1/2 to 5 hours.
Skim off fat. Serve over rice. Makes 6 servings.
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• Tue 9 Feb 2010 - Ice Cream snow
Momma used to make Ice Cream snow when I was a little girl. Not sure I would want any with the polution we have nowadays.
Ice Cream snow # 1
Ingredients:
1 gallon snow
1 cup white sugar
1 tablespoon vanilla extract
2 cups milk
Directions
When it starts to snow, place a large, clean bowl outside to collect the flakes. When full, stir in sugar and vanilla to taste, then stir in just enough milk for the desired consistency. Serve at once.
Ice cream snow # 2
1 (12 fluid ounce) can evaporated milk
2 eggs, beaten
1 1/2 teaspoons vanilla extract
3/4 cup white sugar
1 gallon snow
In a large bowl, combine evaporated milk, eggs, vanilla and sugar until smooth. Gradually stir in snow until mixture reaches desired consistency. Eat at once.
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• Tue 9 Feb 2010 - Ginger Syrup
Ginger Syrup
1 (3-inch) piece fresh ginger
2 cups granulated sugar
1 cup water
Peel ginger and cut it into 6 roughly equal pieces. Place ginger, sugar, and water in a small nonreactive saucepan and stir to combine.
Bring to a gentle boil over medium-high heat. When mixture boils, reduce heat and simmer until sugar is completely dissolved and syrup is slightly thickened, about 2 to 3 minutes.
Remove from heat and discard ginger pieces. Let cool, then strain syrup into a container with a tight fitting lid, cover, and refrigerate until ready to use.
Ginger Syrup #2
10 ounces fresh ginger, blemish free
2 cups sugar
1/4 cup water
1 Peel and slice ginger into 2 inch lengths and 1/8th inch thick. Using a Mandolin Slicer will give you uniform slices with ease and quickness.
2 Toss sugar and ginger together.
3 In a large heavy bottom pan, heat water, add sugared ginger, and bring to a very slow simmer.
4 Stir over low heat occasionally for 1 ½ hours.
5 The ginger will become translucent and the sugar will crystallize on the edge of the pan.
6 Sprinkle ¼ cup sugar on parchment paper or a silicone mat. Lay drained ginger on sugar. Toss the sugar when ginger has cooled enough to handle (about 10 minutes) to coat evenly.
7 Place in an air tight container out of heat and light.
8 The yummy sugar that is left over can be saved in a jar and used for tea, sugar the rim of glasses drinks, or in baking cookies or cakes.
9 And for the left over syrup add 1 cup water heat to mix and use as you would corn syrup.
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Ginger Syrup #3
3/4 cup of sliced ginger root, no need to peel
1 cup sugar
2 cups water
Combine ginger, sugar and water in a saucepan.
Bring to a boil over moderate heat.
Lower the heat and simmer 10 minutes.
Remove from heat and cool to room temperature.
Strain and keep refrigerated up to two weeks.
To serve add to taste, or about two tablespoons to a glass and add sparkling water and ice. Stir gently.
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• Mon 8 Feb 2010 - Lots of free Potholder Patterns
• Sat 6 Feb 2010 - Those Old Westerns
• Sat 6 Feb 2010 - Cheese and Bacon Stuffed Tomatoes
Cheese and Bacon Stuffed Tomatoes
4 medium tomatoes, very firm
12 slices of bacon, cut into pieces
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1 1/2 cups cheddar cheese, grated
2 tbs. cracker crumbs or dry bread crumbs
1 tbs butter
Preheat oven to 400 F. Butter a 9x12 baking dish. Remove the tops of tomatoes and carefully scoop out the pulp of the tomato and set aside. Drain the tomatoes , upside down, on a rack.
Cook the bacon until it is almost done. Drain off the fat and add the green pepper and onion and saute until onion is transparent. Remove the skillet from the heat and stir in 1 cup of the cheese and tomato pulp. Fill the hollowed tomato shells with this mixture. Sprinkle remaining cheese on the top, then the bread crumbs. Dot with butter.Bake for 30 minutes. Enjoy!
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• Tue 2 Feb 2010 - Original Civil War Photos
Original Civil War Photos
It is truly fortunate that so many of these have survived. Probably a million wet plate photos were made during the civil war on glass plate. Popular during the war, they
lost their appeal afterwards and so many were sold for the glass. Many used in green houses. Over the years the sun caused the images to disappear.
These are pretty amazing considering they were taken up to 150 years ago: A compendium of photos from the Civil War era. Run the cursor over the photograph and the picture caption will pop up. Click photo to enlarge and get caption with more info.
Original Civil War Photos
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• Mon 1 Feb 2010 - Homemade Rose Dusting Powder Recipe....tipnut
Homemade Rose Dusting Powder Recipe

Ingredients:
Petals from 4 roses (medium size)
1 cup cornstarch
3 TBS baking soda
3 dried roses
Directions:
- In a small cardboard box, layer the petals and cornstarch. Fit the cover on but don’t seal tight, you want the contents to still have a bit of air. Leave for 24 to 36 hours.
- Sift the petals from cornstarch then add the baking soda (you may have to sift a few times to remove all the petals). Mix well then split the powder mixture into two batches. *See tip below
- Next take the dried roses, remove the stem and leaves and add the rose heads (petals) to one half of the powder mixture. Pour into a blender and mix until the dried roses are finely ground.
- Add the fine ground powder mixture to the other half of the powder mixture, use a wooden spoon to blend the powder by hand.
- Pour the scented powder into a decorative box or shaker jar, allow to sit for a day before using.
Tips
- If you prefer a stronger scented dusting powder, you can add another batch of fresh rose petals and allow the powder to sit another 24 hours (first sift out the first batch of rose petals).
- You can use lavender or other scented flowers instead of rose petals if you prefer
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• Mon 1 Feb 2010 - Homemade Rose Bath Oil
Homemade Rose Bath Oil
I
ngredients:
Rose Petals
2 oz grapeseed oil
5 drops jasmine oil
5 drops ylang-ylang oil
Directions:
- Put rose petals into a glass bottle and top with the oils.
- Shake and allow to sit overnight.
- Add 1/4 oz. of the oil to your bath.
Source: Womans World Magazine Oct, 2007 |
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• Mon 1 Feb 2010 - How To Make A Rose Jar
How To Make A Rose Jar

Gather rose leaves when dry. Spread out in a dark room on paper and sprinkle with salt. When thoroughly dry, put 1 qt. rose petals in a pan and put this mixture over them:
- 1 tsp. oil of cloves
- 1 tsp. cassia buds
- 1 tsp. lavender
- 1 Tbls. Orris root, powdered
- 1 oz. of any good perfume (not Lily of the Valley)
Keep in covered jar. When you wish to use it, shake well and leave cover off. You can add a few Rose Geranium leaves or dried mint leaves.
Source: These directions are from the Kitchen-Klatter Magazine, July, 1952 |
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• Thu 28 Jan 2010 - A good site about Lanterns
• Thu 28 Jan 2010 - Chiles Rellenos Pie
Chiles Rellenos Pie
This is a wonderful brunch or supper dish.
- 2 7-ounce cans green chiles
- 3 cups Monterrey Jack cheese, sliced
- 3 cups cheddar cheese, sliced
- 3/4 cup all-purpose flour
- 1 cup evaporated milk
- 1 cup sour cream
- 4 eggs
- 1 cup cooked chicken or turkey, diced
- 2 cups mild salsa
Preheat oven to 350°F.
Cut chiles open and line a lightly greased 9x13-inch baking dish with them. Layer both cheeses evenly over chiles. Add any remaining chiles over the cheese layer.
Mix the flour with a small amount of the milk; using a wire whisk, make a smooth paste. Mix in the remaining milk and sour cream. Beat in the eggs, one at a time, and add the diced chicken.
Pour mixture over chiles and cheese. Bake for 30 minutes at 350°F. Pour salsa over top and bake an additional 15 minutes. Makes 8 or 10 servings.
end recipe
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• Thu 28 Jan 2010 - Frito Pie...Love it!
Frito Pie
This was a real favorite when I was a kid (yes, they had Fritos back then), and it still is. With the Frito-Lay Company being based in Dallas, this dish is about as Texan as you can get.
- 3 cups Fritos corn chips
- 3/4 cup chopped onion
- 1 cup grated cheddar cheese
- 2-1/2 cups chili (your favorite -- homemade, canned, whatever)
Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot |
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• Thu 28 Jan 2010 - Chocolate Cream Cheese Brownies
These rich and decadent brownies are a little more trouble than the usual variety, but are more than worth it.
- 1 cup (2 sticks) butter, at room temperature
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 1-1/3 cups all-purpose flour
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chopped pecans
- 1/3 cup butter, at room temperature
- 2 3-ounce packages cream cheese, at room temperature
- 1/3 cup sugar
- 2 tablespoons all-purpose flour
- 2 eggs
- 3/4 teaspoon vanilla extract
Preheat oven to 350°F. Grease bottom and sides of an 9x13-inch pan or Pyrex dish.
With an electric mixer, cream the 1 cup butter and 2 cups sugar. Add 4 eggs, one at a time, beating well after each addition. Add 2 teaspoons vanilla.
In a medium bowl, whisk together the 1-1/3 cups flour, cocoa, baking powder and salt. Gradually add the flour mixture to the creamed mixture, blending well. Stir in the pecans. Spread half of the mixture into the prepared baking pan.
Cream the 1/3 cup butter and cream cheese in a small bowl. Add 1/3 cup sugar and 2 tablespoons flour, blending well. Add 2 eggs and 3/4 teaspoon vanilla, and beat until batter is smooth.
Spread the cream cheese mixture carefully over the chocolate batter in the pan. Then carefully spread the remaining chocolate batter over the cream cheese mixture. Gently swirl a knife through the layers of batter for a marbled effect.
Bake for 40 to 50 minutes or until brownies begin to pull away from the sides of the pan. Cool completely in pan before cutting into squares. Makes about 24 brownies.
Note: For an extra special touch, toast the pecans in a 350°F oven for about 10 minutes, stirring occasionally. Then let them cool before adding to the mix.
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• Thu 28 Jan 2010 - Fried Onion Rings
You can't make these fast enough.
- 3 very large onions
- cold water
- 1 cup all-purpose flour
- 1 teaspoon salt
- 2 eggs
- 2/3 cup milk
- 1 tablespoon canola oil
- canola oil for deep frying
Peel the onions and cut into half-inch slices. Separate into rings. Put onion slices into a container of cold water and refrigerate for half an hour. Drain well; batter will not adhere to wet onion rings.
Mix together flour and salt. Add the eggs, milk and tablespoon of oil, and beat until smooth.
With tongs, dip onion rings into batter, allowing excess to drip off. Deep fry in hot oil (375°F), turning rings, until golden brown on each side, about 4 or 5 minutes. Be careful not to overcrowd your fryer. Drain on paper towels. Makes about 4 servings.
Note: Foods fried in oil that is suitably hot, 375°F, absorb surprisingly little oil. If you are not using an electric deep fryer with a preset correct temperature or thermostat, use a candy thermometer to test the temperature of your oil.
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• Thu 28 Jan 2010 - Diet Crock Pot Slimming Swiss Steak
Diet Crock Pot Slimming Swiss Steak
3 tablespoons all-purpose flour
1 teaspoon ground mustard
1/2 teaspoon salt
1 1/2 pounds beef boneless round steak - cut into 6 pieces
2 tablespoons vegetable oil
1 large onion - sliced
1 large bell pepper - sliced
1 14.5oz can diced tomatoes - un-drained
2 cloves garlic - finely chopped
Mix flour, mustard and salt. Coat beef with flour mixture. Heat oil in skillet over medium heat. Cook beef 15 minutes until brown. Place in 3 1/2 to 5 quart crock pot, and top with onion and bell pepper. Mix tomatoes and garlic; pour over beef and vegetables. Cover and cook on low heat setting 6-10 hours.
1 serving = 190 calories Fat 7g/Cholesterol 60mg/Sodium 340mg/Carbohydrate 10g/Fiber 2g/protein 24g Weight Watcher's Points: 4
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• Thu 28 Jan 2010 - Free Canning Jar Labels
• Thu 28 Jan 2010 - Tigress in a Jam
• Wed 27 Jan 2010 - Miss Farmer's Chocolate Nougat Cake Recipe
Miss Farmer's Chocolate Nougat Cake Recipe
1/4 cup of butter,
1-1/2 cups of powdered sugar,
1 egg,
1 cup of milk,
2 cups of bread flour,
3 teaspoonfuls of baking powder,
1/2 teaspoonful of vanilla,
2 squares of chocolate - melted,
1/2 cup of powdered sugar,
2/3 cup of almonds blanched and shredded.
Cream the butter, add gradually one and one-half cups of sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third cup of powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly and add to cake mixture. Bake fifteen to twenty minutes in round layer-cake pans till done. (Try 300°F) Put between layers and on top of cake White Mountain Cream sprinkled with almonds.
--Boston Cooking School Cook Book by Fannie Merritt Farmer |
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