Dad's Favorite Split Pea Soup

by Dad

I always make this in a slow cooker but the recipe wasn't originally set up that way.  Works good either way.

2 1/4 cups dry green split peas (1 pound).

8 cups cold water

2 chicken bouillon cubes

1 meaty ham bone

1 medium onion - chopped

1/4 to 1/2 teaspoon pepper

1/4 teaspoon dried crushed marjoram

2 medium carrots (or more) chopped

2 stalks celery (or more) chopped.

Rinse the split peas.  In a large pot or slow cooker combine peas, water, bouillon cubes, onion, ham bone, pepper and marjoram.

In a pot:  Bring to a boil, reduce heat.  Cover; simmer for 1 hour.  Stir occasionally.  Remove ham bone;  when cool enough to handle, cut off meat and coarsely chop.  Discard bone.  Return meat to soup.  Stir in carrots and celery.  Cover; simmer 30-60 minutes more

Slow Cooker:  Put first seven ingredients in slow cooker.  Cook on low 8 hours or on high 4.  After 5 or 6 hours on low or 3 hours on high, remove bone, chop meat and return, adding carrots and celery.  Cook until vegetables are done and the peas have mostly dissolved.

Old Family Favorite Pancake Recipe

 Thick, Hearty, Golden-brown Pancakes

by Dad

This is the old favorite Better Homes & Gardens pancake recipe that we always made.  Can be easily doubled or tripled, if needed.  I used this on my mission and was famous throughout the mission for pancakes.

1 1/4 cups all-purpose flour

2 Tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 beaten egg

1 cup milk

1 Tablespoon cooking oil

Stir together flour, sugar, baking powder and salt.

Combine beaten egg, milk and oil.  Add all at once to flour mixture, stirring until blended but still slightly lumpy.  Pour about 1/4 to 1/2 cup batter onto a hot, lightly greased griddle or heavy skillet.  Cook until golden brown, turning to cook other side when pancakes have a bubbly surface and slightly dry edges.

Woods Best Hamburgers

Here is the recipe for the best hamburgers I have ever eaten, hands down. Much better than anything I could order. The only thing that would make them better is if we owned a grill.... hmm.

Here are your ingredients:

2 lbs. ground beef

1 egg, beaten

3/4 c. dry bread crumbs (or 1 1/2 c. soft)

3 T. evaporated milk

2 T. Worcestershire sauce

1/8 t. cayenne pepper

2 cloves garlic, minced

1 4 oz. can diced green chiles (optional)
1/2 lb. cooked bacon, crumbled (optional)

Mix ingredients in a large mixing bowl with hands (or if you just can't bear to do that, use a potato masher. That's what I do! :)). Shape into 8-10 patties and grill over high heat for 5 minutes per side, or until desired level of done-ness. Sprinkle with salt & pepper to taste. Top with slices of cheese, if you like.

Our favorite condiments and veggie selections:

A-1 Sauce
Ketchup & Mustard
Sauteed Mushrooms
Lettuce
Pickles
Tomatoes (fresh from the garden or farmer's market, if possible!)
Red Onions
Homemade Guacamole (I'll include our recipe in another post)

As a side note, to give credit: This recipe has been adapted from the Juciest Hamburgers Ever recipe on Allrecipes.com. 

Southwestern Skillet

Here is a week-night favorite that is done in 20 minutes or less. It is one of my favorites because it can be made meatless, if you are nearing the end of the grocery budget.

Add to a skillet:

2 cups water

1 cup of your favorite chunky salsa (we like Pace medium)

2 cups frozen corn or mixed veggies

Then add:

3/4 lb. cooked diced chicken

or

1 12.9 oz can of shredded chicken (we buy ours at Costco)

or

1 15 oz. can black or pinto beans, rinsed & drained.

Bring to a boil and shake in some salt and pepper.

Stir in:

 2 cups instant brown or white rice (we like brown)

Simmer 10 minutes, or until water is absorbed.

Sprinkle on:

1/2 - 1 cup mexican blend 

or 

sharp cheddar cheese

Let melt, and serve with fresh fruit!

We like to eat this with watermelon, sliced oranges or apples, or grapes.

Enjoy!

CLASSIC YORKSHIRE PUDDING

 by Dad

A classic Yorkshire Pudding is quick, easy to make and with this, my best Yorkshire Pudding recipe, guarantees success every time. A traditional Yorkshire Pudding fresh from the oven should be well-risen, golden brown with a crisp exterior and soft middle.

Yorkshire Puddings are a classic British recipe and one of the major components of England's national dish, Roast Beef and Yorkshire Puddings, a regional dish with national (and international) appeal.
Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: Depends on size of tin used. 

Ingredients:

• 4 large, fresh eggs, measured in a jug
• Equal quantity of milk to eggs
• Equal quantity of all purpose/plain flour to eggs
• Pinch of salt
• 2 tbsp lard, beef dripping or vegetable oil

Preparation:

Serves 6

• Heat the oven to the highest temperature possible, however, do not exceed 450F/230C or the fat may burn.
• Pour the eggs and milk into a large mixing bowl and add the pinch of salt. Whisk thoroughly with an electric hand beater or hand whisk. Leave to stand for 10 minutes.
• Gradually sieve the same volume of flour (as the eggs) into the milk and egg mixture, again using an electric hand beater or hand-whisk to create a lump free batter resembling thick cream, if there are any lumps pass the batter through a fine sieve.
• Leave the batter to rest in the kitchen for a minimum of 30 minutes, longer if possible - up to several hours.
• Place a pea-sized piece of lard, dripping or ½ tsp vegetable oil into your chosen Yorkshire pudding tin, or a 4 x 2"/5cm hole tin or 12-hole muffin tin and heat in the oven until the fat is smoking. Give the batter another good whisk adding 2 tbsps of cold water and fill a third of each section of the tin with batter and return quickly to the oven.
• Leave to cook until golden brown approx 20 minutes. Repeat the last step again until all the batter is used up.
  
  I used small metal meat-pie tins but you can use a muffin pan or make a large one in a round cake pan.
• Serving Yorkshire Pudding
  • In Yorkshire serving the pudding is traditionally with gravy as a starter dish followed by the meat and vegetables. More often smaller puddings cooked in muffin tins are served alongside meat and vegetables.
  • Yorkshire pudding isn't reserved only for Sunday lunch. A large pudding filled with a meaty stew or chili is a dish in its own right.
  • Cold left-over Yorkshire Puddings make a lovely snack with a little jam or honey.
  • Yorkshire Puddings do not reheat well, becoming brittle and dry.

Quick Fried Rice

This is something that I saw someone make while I was in japan. It has become our quick go to for a busy night. The vegetables can be changed for what ever you have on hand. I will list some of the things we use. The basic thing is you need some meat, rice, veggie, egg, and soy sauce.

1/2 lb chicken cooked (I like to cook mine with lemon pepper seasoning)
       or  1/2 lb salmon cooked (Lemon and Herb seasoning is the best)
       or  1/2 lb ham diced
2 eggs beaten
1 cup uncooked rice or 2 servings of Instant Rice (brown is a favorite)
1 1/2 cup frozen mixed veggies/ peas and carrots/ spinach
1/4 cup soy sauce to taste
1/2 teaspoon garlic powder
sesame seeds (optional)

1. Cook the rice according to package directions. I haven't found a difference between instant and non instant rice. The non instant is nice because you can turn it into rice pudding afterward.
2. In a large fry pan cook the chicken/salmon/ham....fish......duck.......marbled meat...just cook and season how you think it should be done.
3. Add the beaten eggs to the mixture. This is the key part in fried rice. Only let the egg cook a little bit on the bottom before you add the rice. The egg will finish cooking along with the rice. Mix it and cook it.
4. Add the frozen veggies frozen or thawed. Frozen will take time to heat up.
5. Add the soy sauce. After it is added and mixed in, taste and see if you need more soy sauce. I like to add more like 1/3 cup to mine.
6. Add the garlic powder
7. Stir continuously until the frozen veggies are up to temperature (Hot).
8. When serving sprinkle a little sesame seed on top to give it an Asian flare.
9. Sleep content (when the time comes)

If you have left over rice here is an idea of how to use it.
http://allrecipes.com/recipe/creamy-rice-pudding/detail.aspx
I don't think it works with instant rice though.

Mike

Broccoli Cheese Soup

It's that time of year again- school has started, fall is coming, and meals need to be quick and easy. To me, that means soup! Here is a quick recipe for Broccoli Cheese Soup, made and on the table in 20 minutes or less. And it makes great leftovers too!

1/4 c. butter

1/2 onion (or 3 T. dried onion), chopped

16 oz. package of frozen broccoli

3 3/4 c. chicken broth

1 c. milk

1 1/2 t. garlic powder

1/3 c. cornstarch 

1/2 c. water

1-2 c. sharp cheddar cheese
salt to taste

Melt the butter in a Dutch oven pot over medium high heat, then add onion and cook until soft. Stir in broccoli and chicken broth. Simmer 10 minutes. If desired, puree in a blender until smooth (we use a stick blender, it is awesome!), then return to pot. Add milk and garlic powder. Dissolve cornstarch in water and add to soup, stirring until thick. Add cheese and stir until melted. Makes 6 large servings.

Sides: Bread or crackers, salad greens, and whatever fresh fruit I have on hand!

Hope you enjoy!