Saturday Share Recipe - Creamy Scalloped Potatoes

I normally don't buy potatoes very often, but I received a Kroger coupon for a free bag. Free is something I rarely turn down.

So I've got a big bag of potatoes in my pantry which is why my menus for the next couple of weeks feature the spud beloved by many.

Today, I'm going to share my Mom's recipe for CREAMY SCALLOPED POTATOES.

There are many recipes that bear this name, but they usually call for several more ingredients. This one is simple and economical. It can also be changed into a main dish casserole with the ingredient of a meat protein like ham, turkey, or chicken.

It's easy to make, tastes delicious, and it's filling. So, let's make and bake Mom's Creamy Scalloped Potatoes today.

Ingredients

4 cups peeled, thinly sliced Idaho potatoes (that means not red-skin potatoes)

1/4 cup diced bell pepper, any color

1/2 cup diced onion

1 can Cream of Mushroom Soup

1 cup milk

1/2 to 1 teaspoon salt

1/4 to 1/2 teaspoon ground black pepper

Optional: Add 1 cup diced ham, turkey, or chicken to make this a main dish.

Directions

1. With baking spray or a little butter or oil, prepare a 9x13 casserole dish.

2. Preheat oven to 350° F. (175° C.)

Homemade Rustic Bread

3. Layer the ingredients in the prepared baking dish—potatoes, bell peppers, onion. If you're adding a meat protein, make the meat the layer after the potatoes.

4. Mix the can of soup, milk, and seasonings together then pour over the layers of vegetables.

5. Cover the dish with foil if it doesn't have a lid and place in the oven.

6. Bake for 20-30 minutes until the potatoes are fork tender.

7. Serve immediately with a crusty bread.

TAKEAWAY TRUTH

This dish was a family favorite when the kids were all still at home. I think you'll enjoy it too.

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Saturday Share Recipe - Southern Corn Cakes

Good morning! Today, I have a very old recipe to share. It uses AP flour with the addition of baking powder and salt.

If you want to use self-rising flour and self-rising cornmeal, both of which have baking powder and salt added, remember not to add the baking powder and salt in the recipe which is added for AP flour and plain meal.

These corn cakes were what people cooked and ate a couple of hundred years ago when cornmeal was more plentiful than wheat flour.

Wheat generally requires colder climates than the  warm South. Even though wheat was grown in North Texas, corn was the most stable food crop grown throughout the South.

The reason is practical and easy. Corn could be eaten fresh or canned. It could be dried and ground into cornmeal. grits, or corn flour. On a very limited basis, it was sometimes fed to cattle and pigs, but it was predominantly a human food source.

Corn Cakes can be eaten like pancakes with warm maple syrup, or as a * bread, much like cornbread, to accompany a savory entree. So let's make some!

SOUTHERN CORN CAKES

Ingredients

• 1 cup AP flour
• 2 cups plain cornmeal, yellow or white
• 1 1/2 cups boiling water
• 1 3/4 cup milk
• 4 teaspoons baking powder
• 1 1/2 teaspoons salt
• 3 tablespoons fat (Neutral cooking oil for a pancake like result or EVOO or traditionally, bacon drippings or lard, for a savory result.)
• 2 eggs, beaten

Presto Electric Griddle

A WORD ABOUT GRIDDLES

I have a stovetop griddle that came with my gas range. It fits over the large oval burner in the middle, but I seldom use it.

Why, you may ask? Because my electric griddle works better at maintaining a consistent temperature. My electric griddle is several years old, but it's a Presto and is like the one shown here that's sold on Amazon. The one shown has more than 31K reviews averaging 4.7 stars.

Now, on with the recipe.

Directions

1. Grease the griddle to be used to cook the corn cakes before you begin mixing the batter.
2. In a bowl, mix the flour, 1 cup of the cornmeal, baking powder, and salt in a bowl.
3. In a separate, large bowl, place the other cup of cornmeal and carefully pour the boiling water over the meal. Whisk carefully to combine.
4. Add the cold milk and blend.
5. Now, slowly whisk in the beaten eggs to the mixture, combining each small addition so the eggs don't scramblle.
6. When finished adding the eggs, slowly add the dry ingredients from the first step, blending well.
7. Finally, add the 3 tablespoons of fat and mix well.
8. Heat the griddle. When hot, pour the batter onto the hot griddle. The amount used should make a cake about 4 inches in diameter.
9. Like pancakes, avoid flipping these over until the first side is done. How to tell it's done? The cake should puff up and visibly steam. You should see little bubbles on the top forming as the steam escapes. If in doubt, gently life a corner of the cake to see if it's browned on the griddle side. If it is, flip it and let the second side cook until brown.
10. Serve hot.

* SAVORY CORN CAKES

These are delicious made as is and served as an accompaniment to Chili, Stews, Charro Beans, or similar dishes.

To kick them up another notch, add a couple of tablespoons of any or all of the following: diced onion, diced green chiles, and/or whole kernels of corn to the batter.

To turn them into a heartier dish, double the amount of the add-on ingrdients, and you can cut them in triangles and serve with a picante dipping sauce. 

TAKEAWAY TRUTH

My Dad loved corn cakes. He preferred them over pancakes. If you make them, let me know what you think about them.

  

Joan participates in the Amazon Services LLC Associates Program, affiliate advertising designed to help websites earn advertising fees by linking to products on Amazon. If you click an Amazon link in her post, she may receive a small commision at no extra cost to you.

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Saturday Share Recipe - Summer Punch

Summer is when outdoor parties reign supreme. Having something icy cold and easy to serve and drink for all ages means making a punch packed full of tasty ingredients.

This SUMMER PUNCH meets all those requirements, and it's easy to make and easy to store which means you can always have it saved in the fridge.

Ingredients

• 1 6-ounce can frozen pineapple juice
• 1 6-ounce can orange juice
• 1 6-ounce can frozen berry & fruit blend juice
• 1 2-liter bottle of ginger ale
• Orange chunks, fresh berries, fresh mint leaves to garnish

Directions

1. Combine juices in a large pitcher and stir to blend well.

2. Cover and chill in the fridge overnight.

3. If you plan to serve from a punch bowl, pour the chilled mixture into the bowl and add the ginger ale, pouring slowly to preserve the fizz..

4. If you're serving from the pitcher, add the ginger ale as described in the previous step.

5. Ganish with the fresh fruit.

By the way, almost any fruit juice and fresh fruit works for this recipe.

If you have any leftover, simply store in a covered container in the fridge. It may go a little flat, but it will still taste good.

PUNCH BOWL TIP

Here's an easy way to keep the punch, whether in a pitcher or a punch bowl, icy cold.

Freeze a mixture of fruit juice in a bowl or a ring mold if you have one. Place the frozen juice into the punch bowl to keep the mixture icy cold. That won't dilute the flavor of the punch the way ice cubes will.

TAKEAWAY TRUTH

There's something about a punch bowl that just says party. 

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Saturday Share - Great Dip for 4th of July

Happy Independence Day!

If the weather is good, and not so hot that it cooks your skin, you'll probably be outside grilling chicken, smoking brisket, or doing both along with sausage on the grill and cold drinks in the cooler.

The kids may be outside if you can get them away from video games and their phones to play touch football, toss a softball, or maybe a game of hide and seek if they're still young. 

What better way to celebrate this holiday than a recipe that reflects the melting pot we proudly are in this country.

I give you my recipe that will make any party great and will serve as an appetizer to keep hunger at bay until you toss that delicious BBQ on a platter.

OLD FASHIONED TEX MEX DIP

Ingredients

• 1 16-ounce can of refried beans
• 1 4-ounce can of chopped green chiles
• 1 4.5-ounce can pitted black olives, chopped
• 3 medium green onions, finely chopped
• 1 cup of sour cream
• 1 package guacamole mix, any brand that you like
• 1 medium tomato, diced
• 1 cup sharp cheddar cheese, grated
• 1 large avocado, pitted and mashed
• 1/2 cup Picante Sauce, of course, my choice is always Pace's
• Tortilla chips

Directions

1. Mash the avocado and combine with the guacamole mix. Refrigerate at least an hour until it's "set" up.
2. Prepare the rest of the ingredients while you wait. Drain and chop the green chiles. Chop the black olives, green oinions, and tomato. Combine the olives and green onions in a small bowl and mix the tomatoes and chiles in another bowl.
3. Shred the cheese.
4. When the guacamole is ready, remove it from the fridge. In a large shallow dish, layer the ingredients in this order: beans, guacamole, olives and green onions mixture, chiles and tomato mixture.
5. Finally, sprinkle the cheese over the mixture.
6. Using the sour cream, frost the mixture. Next, drizzle the picante sauce over the layered dip.
7. Serve with fresh tortilla chips.
8. Here's a little tip. Warm the tortilla chips. It makes the dip even better.

TAKEAWAY TRUTH

Happy July 4th. Have fun. Be safe.

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Saturday Share Recipe - Pecan Cookies

Are you enjoying your weekend? I am. So is Darling Hubby because I'm making cookies today.

The recipe I'm sharing is an old one from my Mom's collection. It's simple to make and only calls for 5 ingredients. It's a great cookie to have with a cup of coffee.

PECAN COOKIES

Ingredients

• 3 eggs
• 1/2cup white sugar
• 1 teaspoon vanilla extract
• 1 tablespoon plain bread crumbs
• 2 cups finely chopped pecans

Instructions

Lightly grease a baking sheet or cover it with parchment paper then preheat oven to 300°F. (145°C).

In a mixing bowl, cream together the eggs, sugar, and vanilla. Add the bread crumbs and nuts and combine well.

Drop by teaspoons onto the prepared baking sheet. Bake for 15 minutes. Makes 3 dozen.

TAKEAWAY TRUTH

You'll notice there is no fat in these so the cookie is a small, crispy bit of goodness. 

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Saturday Share - Recipe - Blueberry Syrup

When you were a kid, did your parents take you to Denny's or IHop or one of the other diners famous for serving breakfast?

The pancakes were always light and fluffy and were served with a choice of syrups. My favorite was Blueberry Syrup. Butter melting on a short stack with blueberry syrup running down the sides of the golden brown pancakes.

Yummy delicious.

Today, I have the recipe for making Blueberry Syrup. It's super easy and takes only 4 ingredients. Why not make some today and have pancakes for Sunday breakfast?

BLUEBERRY SYRUP

 Ingredients

• 16 ounces of frozen blueberries, thawed, or 1 16-ounce can
• 1/2 cup of pure maple syrup
• 1/2 teaspoon fresh lemon juice
• pinch of salt

Directions

1. Into a blender jar, place all the ingredients.

2. Using the liquefy setting, blend for 30 seconds.

3. Pour into a saucepan and bring to a boil.

4. Cook for 5 minutes, stirring to keep it from scorching and sticking.

5. Serve immediately or pour into a container and store in the fridge. Before serving, simply microwave to warm the syrup.

6. Makes 2 cups. You shouldn't have any seeds after liquefying, but if you do, strain the syrup.

TAKEAWAY TRUTH

I'll confess that sometimes after a very busy day, I'll make pancakes for dinner because they're a crowd-pleaser.

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Saturday Share Recipe - Marmalade Cheese Spread

Today's recipe is something you probably won't find in contemporary recipe books.

It's Marmalade Cheese Spread, and the recipe is from the manual that came with my Mom's first blender bought many, many years ago.

The blender is long since dead, but the recipes in the manual live on. I hope you'll enjoy this "blast from the past" recipe.

For those who think they don't like marmalade, this will change your mind. It's easy to make, and you can substitute Apricot Preserves for the marmalade if you simply refuse to try marmalade.

Serve this spread on toasted bread. I like it on the multigrain bread I make each week. With a cup of coffee, this is often my quick breakfast.

It's also good at tea time in the afternoon with a cup of Earl Grey. If you try this, leave a comment and tell me how you liked it.

MARMALADE CHEESE SPREAD

Ingredients

• 2 tablespoons oraange juice
• 1/2 cup orange marmalade or apricot preserves
• 6 ounces cream cheese cut in cubes
• 1/2 cup pecans

Directions

Place all ingredients into a blender. Cover. Blend for 20 seconds on Liquefy. Chill. Makes 1 1/2 cups of spread.

TAKEAWAY TRUTH

Food fashions come and go, but anything that tastes good lives forever.

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Saturday Share Recipe - Brandied Steak Sauce

This has been a rainy week, and our Memorial Weekend is following that trend.

We'd planned a barbeque with Darling Hubby's famous BBQ Drumsticks, but it looks as if we'll be grilling indoors instead.

That means Flat Iron Steaks with Brandied Steak Sauce. You make this with drippings in the pan from cooking the steaks.

This homemade steak sauce is great on beef steaks or pork chops and can dress up hamburger steak too.

Make a batch and store it in the fridge or freezer until needed. Heat before serving.

BRANDIED STEAK SAUCE

Ingredients

1/2 cup very finely diced onion or shallots

1/2 cup of brandy

1/2 cup of rich beef stock

1 tablespoon Worcestershire Sauce

1 teaspoon Dijon mustard

Salt and Black Pepper to taste

Directions

1. When the steaks are finished cooking, place them on a platter in a draft-free space for about 10 minutes to allow the meat juices to settle.

2. Pour the drippings from the skillet, leaving about a tablespoon left in the pan. Toss the onions into the pan and saute until soft. Do not brown the onions.

3. When the onions are soft, reduce the heat, and carefully add the brandy. You don't want to flame the onions. Simmer about five minutes until the alcohol volatilizes. You don't want that "raw" brandy taste.

4. Add the Dijon mustard, Worcestershire sauce, and beef stock. Whisk well. Reduce the heat to low and simmer. 

5. Serve warm with the steaks.

Option. Before serving, when the sauce has thickened a little, add a bit of finely chopped fresh tarragon or fresh thyme leaves to finish. Then pour over the steaks.

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Saturday Share Recipe - Velouté Sauce

Last Saturday, I shared a recipe for Chicken Cutlets and also gave you a recipe for Mushroom Sauce. I  promised to post a recipe for Velouté Sauce today.

In case you don't know what Velouté Sauce is, here's a tiny bit of history.

Velouté sauce was created in France in the 17th century during the reign of King Louis XIV.

It's called one of the five French "mother sauces" codified by chefs in the 19th and early 20th centuries.

Velouté is a word that means velvety in French, and that describes the texture of the sauce itself.

By the way, I always use unsalted butter since I prefer to add the salt so I know how much is in the recipe. You can use salted butter if that's what you have.

Velouté sauce is made using a blonde roux and light stock like chicken. So let's make Velouté Sauce today. It's very easy so don't be intimidated, and it's very delicious served with chicken.

Velouté Sauce

Ingredients

3 tablespoons unsalted butter 

3 tablespoons AP flour 

2 cups good chicken stock

Directions

1. In a saucepan, melt the butter over low.
2. Add the flour and whisk until well blended.
3. Cook for 2 minutes over low heat. Don't brown the flour.
4. Add the chicken stock slowly, whisking to incorporate.
5. Simmer for 30 minutes until the sauce has thickened.
6. The sauce should be a very light yellow or ivory color.
7. Adjust the seasoning (salt) if needed.
8. Store the sauce in a glass container with a lid (a Mason jar works great) in the fridge. When you want to serve it, warm gently over low heat.

TAKEAWAY TRUTH

This sauce is versatile and can be served with any kind of baked or fried chicken.

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Saturday Share Recipe - Chicken Cutlets and Mushroom Sauce

Apparently, chicken is the most popular "meat" for America according to what I read.

The sad truth is that it's difficult to take the boneless, skinless chicken sold in most markets and make it succulent and juicy.

Too many cooks overcook chicken and end up with an entree that's dry and not very tasty. Timing is everything.

Here's a recipe that's easy with a precise cooking time. Let's make Chicken Cutlets today. These can be servced with your favorite sauce.

Today I'll give you the recipe for Mushroom Sauce, and next week I'll post the recipe for Veloute Sauce. You can make the sauce in advance and keep it warm in a double boiler over simmering water or on a warming plate. The recipe comes together in about 30 minutes.

CHICKEN CUTLETS WITH MUSHROOM SAUCE

Ingredients

• 1 1/2 pounds boneless chicken breasts (should be enough to serve 6)
• 2 eggs
• 1/4 cup milk
• 1/2 cup AP flour
• 1 cup Panko Seasoned bread crumbs (if you use plain breadcrumbs, add 1 teaspoon salt, 1 teaspoon Italian herbs, and 1/4 teaspoon ground black pepper and mix well)
• 1/4 cup neutral cooking oil

Directions

1. Preheat oven to 350°F  (180°C)
2. Wash and pat dry the chicken breasts.
3. Flatten each chicken breast onto cutlets that are the same thickness.
4. In a dish, beat the eggs, add the milk, and blend well.
5. Dip each cutlet into the flour, then into the egg mixture, and then press into the bread crumbs.
6. Heat the oil in a large skillet and fry each cutlet until golden brown on each side.
7. Place the fried cutlets onto a baking sheet.
8. Bake for only 10 minutes. Remove and serve with your chosen sauce.
9. If you didn't make the sauce in advance, place the cutlets on a warming plate but don't cover them with foil or anything that makes condensation form. You want the crispy outside to remain crispy.

MUSHROOM SAUCE

Ingredients

• 1 1/2 cups sliced baby bella mushrooms (often called crimini), prepped
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/4 cups chicken broth
• 1 1/4 cups half and half cream
• 1/2 cup grated Parmesan cheese (Freshly grated is best, but you can use the powdery stuff.)

1. Heat the butter in a saucepan then add the sliced mushrooms. Saute until tender.
2. When tender, sprinkle the flour over the mushrooms.
3. Lower the heat a bit and cook for 2-3 minutes.
4. Stir in the broth and the cream, blending well.
5. Reduce the heat again and simmer the sauce until thickened.
6. Stire in the cheese and simmer 2-3 more minutes until the cheese melts.
7. If you made this first, keep the sauce warm by placing in a double boiler over boiling water or on a warming plate.

TAKEAWAY TRUTH

This is an easy delicious entree you'll be proud to serve to family or to dinner guests.

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Saturday Share - Chef Mama's Beef Stock

Who is Chef Mama? That would be my Mom who was an amazing home chef. She had family recipes, contemporary fad recipes, and cookbooks from churches as well as the most popular ones of her era.

She never watched a chef teach how to make something in a video or anything like that, but her food was amazing.

She made stock in her kitchen, and she didn't call it bone broth. It was called stock, and it smelled so good and tasted so good, you wanted to drink it.

Today, I want to tell you how she made beef stock to produce a liquid that would make gravies, sauces, and soups mouthwateringly delicious.

You'll need a roasting pan and a large stock pot or Dutch oven, and you'll need what were once called soup bones.

Mom used real beef trimmed from roasts as well as soup bones which could be bought for cents a pound. 

In today's world when short ribs cost $9.99 a pound, just look for the cheapest bone-in beef you can find. If you frequent a butcher shop, you can probably get soup bones from them.

You'll also need celery, onion, carrots, salt, and herbs. I do like my mother. When I cook with those vegetables, I wash and trim them then save the trimmings in a big container in the fridge for the sole purpose of making stock.

CHEF MAMA'S BEEF STOCK

Ingredients

• 2 1/2 pounds meaty beef bones
• 1/4 cup olive oil
• 10 cups of cold tap water
• the equivalent of 2 celery staoks, 2 carrots, 1 onion, all coarsely chopped
• a bouquet garni which is usually a bundle of herbs placed in a cheesecloth square and tied together. Use 2 sprigs each of fresh thyme and marjoram, 6 black peppercorns, 6 sprigs fresh parsley, and  bay leaf.
• 1 teaspoon of salt

Sieve from Amazon

Directions

• Preheat oven to 350º F. (180º C.).
•  Place the soup bones in a roasting pan and drizzle with the oil.
• Bake for 1 hour or until the bones are well browned.
• Remove from the oven and transfer everything to a Dutch oven or stock pot. Add the cold watr and all the other ingredients.
• Turn the heat to high and bring everything to a boil.
• Reduce the heat to a simmer and cook uncovered for 3-4 hours.
• Skim any impurities that rise to the top of the simmering stock.
• At the end of the cooking time, remove the soup bones. If there's any meat on them, reserve it for use later. Discard the bones.
• Strain the stock throough cheesecloth or a fine sieve and discard the bouquet garni and veggies.
• Chill at least 24 hours before using the stock.
• Fat will accumulate on the top of the stock. You can scoop this fat off and use as you would use butter, shortening, or cooking oil. If the source of the bones was organic, this fat is very healthy. Saute vegetables in it, use to make roux, sauces, etc.

TAKEAWAY TRUTH

I make stock on a weekend. After it's chilled and I've removed the fat, I pour it into quart-sized freezer containers, mark the date, and stack the containers in the freezer so I'll always have this quality ingredient on hand.

 

Joan participates in the Amazon Services LLC Associates Program, affiliate advertising designed to help websites earn advertising fees by linking to products on Amazon. If you click an Amazon link in her post, she may receive a small commision at no extra cost to you.

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Saturday Share - Baked Potato Casserole

Does this describe your daily routine? You work all day then it gets late, and you realize you need to cook dinner.

That's when you get that sinking feeling of "I'm too tired to cook" and all you want is an easy way out.

What can you cook?

If you have potatoes ad cheese, then there's an easy casserole you can cook that will get rave reviews.

In fact, if your family loves mashed potatoes, this will become a family favorite casserole. Even better, if you have leftover ham or roast beef, you can dice that and add it to the casserole.

Today's recipe makes 6-8 generous servings.

BAKED POTATO CASSEROLE

Ingredients

• 8 medium size potatoes (about 2 1/2 to 3 pounds if you want to weigh them)
• 1 cup milk
• 1/2 cup sour cream
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 1/2 cups shredded chedddar cheese + 1/2 cup shreded cheddar, separately
• 6 slices bacon, fried, drained, and crumbled
• Chives for garnish

Directions

1. Peel the potatoes. Place in a laarge saucepan and cover with water. Sprinkled in a couple of teaspoons of salt. Cook over medium-high heat about 15-20 minutes until fork tender. Drain and set aside.

2. While potatoes are cooking, preheat the oven to 350°F (176°C). Prepare a 3 quart casserole dish with baking spray, butter, or neutral oil

3.  Return the potatoes to the saucepan, add the milk, sour cream, salt, and pepper. Beat with a hand-held mixer until smooth.

4. Stir in 1 1/2 cups of cheese and half of the bacon. Then spread the mixture into the casserole dish.

5. Bake 20 to 25 minutes. Remove from oven and sprinkle with the 1/2 cup of cheese and the rest of the bacon. Bake an additional 5 minutes until cheese is melted and bubbly. 

TAKEAWAY TRUTH

Let me know if you love this recipe!

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Saturday Share Recipe - Summer Lemon Pound Cake

When the weather turns chilly as it has the last few days, I think it's a good time to bake something.

Since I have a lot of lemons left from the bag I bought at Costco a few weeks ago, let's bake something that's light and delicious and delightfully lemony. To me, something lemon flavored suggests summer.

This is an old-fashioned cake with a fine crumb and a dense texture yet it doesn't taste heavy.

It does require a lot of ingredients, and it is not a low calorie cake. Having said that, it is delicious and satisfying unlike a cake you buy because it has real ingredients not a lot of fake chemicals.

Let me know if you make this old-fashioned pound cake and think it's worth the time and the wealth of ingredients.

SUMMER LEMON POUND CAKE

Ingredients - Cake

• 
  3 cups AP flour
• 3 cups sugar
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup soft butter at room temperature
• 8 ounces sour cream
• 5 eggs
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon vanilla

Directions for Cake

1. Preheat oven to 325° F.  (165° C.)

2. Prepare a bundt pan by spraying with baking spray or buttering it and dusting lightly with flour.

3. In a large mixing bowl place the ingredients in the order given and turn on your mixer to low and beat for a minute.

4. Increase the speed to medium and beat for another 2 minutes.

5. Pour the batter into the prepared bundt pan.

6. Bake time is 90 minutes, but after an hour and 15 minutes, check the cake. I recommend looking at it through the window in the oven door if possible.

You should be able to tell by the appearance of the top of the cake if it might be done or still needs another 15 minutes.

7. When done, check with a toothpick to see if it comes out clean.

8. Let it cool in the bundt pan about 15-20 minutes.

9. Invert the pan onto the plate from which you'll serve it and remove the pan carefully.

10. Cool the cake completely before glazing it with the recipe that follows.

 

LEMON GLAZE

Ingredients

• Juice and zest from 1 large lemon (or 2 small lemons)
• 1 to 2 cups powdered sugar

Directions

1. Into a medium-sized bowl, zest the lemon.

2. Then roll the lemon on the counter with your hands. The heat of your palms and the slight pressure from rolling it on the hard surface increases the amount of juice that can be squeezed from the lemon.

3. Squeeze the lemon juice into a strainer held over the bowl. Any seeds fall into the strainer rather than the bowl.

4. Check the powdered sugar. If it's lumpy, stir it around to break the lumps or sift it. Add it to the juice and zest in the bowl a little at a time until the glaze is at a pourable consistency.

5. Drizzle the glaze over the cake, and it's ready to serve.

TAKEAWAY TRUTH

I was once a chocolate cake fan, but my taste has changed over the years. Now, desserts that are lemon-flavored are my favorite.

Phtotpgraphs from Pixabay  (1) Lemon-Limone-Lemon Tree by Hans  (2) Lemon-Squeezer-Lemon-Juice-Citrus by Stevepb

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Saturday Share Recipe - Creole Sauce

Today I'm going back to my roots again and sharing a recipe for what we called Creole Sauce.

I love sharing recipes for the food my family ate when I was growing up.

This is easy to make, and it's good on just about everything from scrambled eggs to pork chops to hamburger steak to anything you want to try.

This receipt makes about 2 cups. It's easy to make and stores in the fridge about a week.

It also freezes well if you want to make a big batch. Simply defrost however much you need when you wish to serve it.

CREOLE SAUCE

Ingredients

1/2 cup finely diced bell pepper, any color 

I always choose the Original

1/4 cup finely diced onion

1/4 cup chopped green olives

1 clove garlic, crushed

2 tablespoons butter (or extra virgin olive oil if you prefer)

1 (10 3/4 ounce) can tomato sauce

1/4 cup milk

1 teaspoon ground black pepper

1/2 bay leaf crushed

1/4 teaspoon dried thyme leaves

Salt to taste

For extra spicy, add a few drops of Tabasco Sauce.

Directions

1. Saute the bell pepper, onion, olives, and garlic in the butter until they are translucent and soft.

2. Add the other ingredients to the sauteed vegetables and stir. Simmer 20 minutes on low.

3. Serve hot.

4. Store any leftover sauce in refrigerator or freeze until needed.

Why do I always choose McIlhenney Tabasco Sauce? Probably because that's what my Mom and all the othr home cooks used. The sauce is still made at Avery Island, a little dot on the map off the coast of New Iberia, Louisiana, where I lived when I was a kid.

We toured Avery Island and the factory long ago. I don't know if that is still allowed in today's world, but it was exciting and memorable to me. The air would nearly singe your eyeballs and nasal cavities.

So I choose it because it tastes better than any of the other hot sauces, and because it's rooted in tradition and memories of my Mom.  

TAKEAWAY TRUTH

 My mother was an amazing home chef, and I love sharing her recipes with the world.

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Saturday Share Recipe - Savory Bread and Corn Pudding

I bought some fresh corn on the cob yesterday with the thought of boiling some to serve on the cob.

The rest I'll use to make this Savory Bread and Corn Pudding, a delicious hot, cheesy casserole that's hearty, and it serves 8.

Ingredients

8 cups stale bread, preferably a rustic bread, crust on, cut or torn into half-inch cubes (usually takes about a pound of bread)

3 cups whole milk

2 cups grated Gruyere cheese

5 eggs

1/4 cup (4 tablespoons) butter + 1-2 teaspoons to butter the casserole dish)

1 1/2cups fresh corn kernels (usually 2-3 ears of corn)

1 tablespoon fresh rosemary, chopped (if you use dried herbs for these fresh ones, use half the amount)

1 teaspoon fresh thyme, chopped

1 teaspoon fresh sage, chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions

1. Cut or tear the bread into cubes.

2. Grate the Gruyere.

3. Beat the eggs.

4. Clean the corn and cut the corn off the cob.

5. Preheat oven to 375° F. (190° C.) and use the 1-2 teaspoons of butter to prepare a 9x13 casserole dish.

6. In a saucepan, heat the milk, fresh chopped herbs, and black pepper until the milk begins to simmer. turn the heat off and let the mixture cool.

7. In a large skillet, heat the butter, stirring constantly until the milk solids begin to brown which takes about 4-5 minutes. 

8. Add the corn kernels and salt and stir over low heat about 2-3 minutes. Remove from the heat and set aside to cool.

9. In a large bowl, whisk the eggs well then stir in the cooled milk and mix well. Then stir in the bread, the cheese, and the corn mixture. Blend well.

10. Pour the mixture into the prepared baking dish. Press down on the bread to make sure it's submerged in the batter. Let the dish set for 30 minutes until the bread absorbs the liquid.

11. Bake for 15 minutes then rotate the dish and back 20 minutes until golden brown.

12. Serve to acclaim!

TAKEAWAY TRUTH

Anyone who likes bread, cheese, and eggs will love this. Store any leftovers in covered containers in the fridge.

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