Pickled Beets

Pickled Beets

Makes 1 qt. or 4 half pints

8 small Beets ( 2lb.)
1 C. Cider Vinegar
1 tsp. Salt
1/4 C. Sugar
5 Peppercorns
1 tsp. Pickling Spice
1 Bay Leaf
Fresh Dill (optional)

Wash and rinse canning jar(s) and lid(s). Keep jars in simmering water. Scrub beets; trim leaving inch of the top and the root ends attached. Cook, covered, in boiling salted water to cover, 40 minutes or until barely tender. Beets should be somewhat firm. Drain, reserving 1 C. of the cooking liquid. Rinse beets in cold running water; slip off skins, roots and tops; slice. Fill the jar or jars with beet slices. Combine the reserved cooking liquid with remaining ingredients; bring to boiling; pour into filled jars until 1/4″ from top. Seal jar and refrigerate for 10 days before serving. For “putting up”, seal the half pint jars and process for 10 minutes in boiling water bath. Cool and check seals. Store in a cool dry place.

Chicken Pot Pie Phyllo Cups

Chicken Pot Pie Phyllo Cups

1 pound boneless, skinless chicken breasts
2 packages of steam-in-the bag vegetables
1 roll of phyllo sheets, thawed
2 garlic cloves, minced
1 medium onion, diced
1/2 tsp. olive oil
2 1/2 C. 1% milk
1/4 C. all-purpose flour
Garlic salt, to taste
Salt and pepper, to taste

Preheat oven to 350 degrees. Place chicken in saucepan and cover with water. Add desired amount of garlic salt to water and boil chicken for approximately 30 minutes on medium-low heat (until chicken is flaky). In the meantime, combine olive oil, onions and garlic in a skillet and sauté for approximately 5 minutes. While the onions and garlic are sautéing, steam vegetables in the microwave according to the package directions. Once the vegetables are steamed, chop and add to onion/garlic mixture until well blended. Add flour and milk to mixture, stirring until well blended. Dice or shred cooked chicken and add to mixture. Add salt and pepper, to taste, and cook on low for 5 minutes. In the meantime, spray a large muffin tin with Pam. On a clean surface, take one piece of phyllo and coat with spray butter, olive oil or vegetable spray. Fold phyllo sheet into thirds and press inside muffin C.. Repeat the last two steps with an additional phyllo sheet (placing a total of 2 phyllo sheets into each C.). Spoon mixture into phyllo C.. Cook for 20 to 25 minutes, or until phyllo is golden brown. Twist and pull the phyllo C. out of the muffin tin.

Garlic Pancakes with Ham Sauce

Garlic Pancakes with Ham Sauce

½ lb. Butter
3 tsp. rubbed Sage
3 large heads Garlic
2 C. Self-Rising Flour
2 Eggs
2 tsp. Oil
3 ½ C. Milk
9 cloves Garlic, minced
1 lb. lean Ham, minced

Mix together 12 tsp. (1-1/2 sticks) butter and sage; reserve. Remove as much outer skin from garlic as possible without piercing the cloves’ covering. Set garlic in saucepan, cover with water and boil gently about 45 minutes or until cloves are quite soft. Remove from heat. When cool enough to handle squeeze each clove to remove cooked garlic by grasping clove at tip and pulling down toward base. In mixing bowl, beat garlic with fork until smooth. Add to garlic same amount (at least one C.) flour, eggs, oil and 1-1/2 C. milk to make pancake batter. Add minced garlic to batter and set aside. Melt remaining 4 tsp. butter and keep warm. While waiting for batter to work, place half the sage butter (6 T.) in saucepan, add 6 tsp. flour to make a roux and cook at medium temperature, stirring frequently, to brown. Meanwhile in skillet, place remaining 2 tsp. remaining sage butter and add ham. Heat thru, but do not burn. When roux is nicely browned, add remaining 2 C. milk. Allow to thicken, stirring frequently. Add ham and skillet drippings and mix to make ham sauce. Keep warm. Heat griddle or clean skillet and grease lightly with a bit of remaining sage butter. Drop batter by spoonfuls onto griddle to make silver dollar-sized pancakes. Serve with melted butter and ham sauce. Makes 2 dozen pancakes. NOTE: Cooking the garlic until it is soft changes its flavor from pungent to sweet and nut-like — a very good addition to pancakes and a pleasant compliment to the smokiness of the ham sauce. Serve for breakfast, brunch, lunch or even a light supper.

Aunt Velma’s Zucchini Cake

Aunt Velma’s Zucchini Cake

3 c. finely shredded or chopped zucchini
1 1/2 c. Crisco oil
3 c. sugar
4 eggs
3 c. flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. cinnamon
1 c. nuts
1 c. flaked coconut

Mix with a spoon; cream together sugar, eggs and oil; add squash (zucchini), nuts, and coconut; add dry ingredients. Blend well (no liquid is in recipe). Makes a large cake, 11″x13″ or bundt pan. Bake at 350 degrees for 1 1/2 hours. (Good without icing.) Keeps and freezes well.

Cream Cheese Icing: Mix 1 stick softened butter with 8 ounce package of softened cream cheese. Add 1 pound powdered sugar and 1 teaspoon vanilla. Spread on cake.

Chopped Steak Italiano

Chopped Steak Italiano

1 tsp. olive oil
5 cubed steaks
1 minced onion
2 or 3 cloves minced garlic
1 minced bell pepper
1 small zucchini, thinly sliced
1 (24 oz.) jar spaghetti sauce (store bought or canned)
1 tsp. Italian seasoning
Shredded Romano & Parmesan cheeses

Brown the steaks in the olive oil. Throw in the onion, pepper, and garlic. Cook for about 5 minutes or until onions are translucent. Add the sauce, zucchini and Italian seasoning. Carefully stir to coat steaks. Reduce heat to simmer. Cover skillet and let cook for about 20 minutes. Sprinkle with cheeses before serving.

Tiny Batch Gooseberry Jam

Tiny Batch Gooseberry Jam

8 oz. gooseberries, topped and tailed
8 oz. granulated sugar
1/3 C. water
juice from 1/2 a lemon

Prepare a boiling water bath canner and a 12 oz. jam jar. Combine the prepped gooseberries, sugar, water, and lemon juice in a small saucepan. Set the pan on the stove over medium-high heat and begin to cook. If all the liquid evaporates before the gooseberries pop, add a splash more water. Cook for 10-12 minutes, until the gooseberries have popped and the mess has thickened. Taste the jam and add more lemon juice, if necessary for flavor balance. Remove the pan from the stove and funnel the jam into the prepared jar. Wipe the rims, apply the lid and ring, and process in a boiling water bath canner for 10 minutes.

Celery Relish

Celery Relish

2 C. distilled White Vinegar
1/2 C. Water
1 1/4 C. Granulated Sugar
2 1/2 T. Salt
2 1/2 T. Mustard Seed
1/2 tsp. ground Turmeric
2 qt. sliced Celery
3 C. chopped Onion
1 1/2 C. chopped Green Bell Pepper
1 1/2 C. chopped Red Bell Pepper

Combine first six ingredients in large pot; heat to boiling. Add vegetables; simmer 3 minutes. Continue simmering while quickly packing one clean hot jar at a time (5 pints). Fill to within 1/2 inch of top, making sure vinegar solution covers vegetables. Cap each jar at once. Process 5 minutes in boiling water bath.

Stuffed Snap Pea

Stuffed Snap Pea

Stuffed Snap Pea

20–30 pea pods (snap peas or snow peas work well)

1/4 cup assorted finely chopped herbs (see recipe notes)

1/4 cup ricotta cheese

1/3 cup cream cheese

1/2 tsp. lemon juice

salt and pepper to taste

 

Use a sharp paring knife to split each pea pod down the middle and form a small pocket. In a small bowl, combine herbs, ricotta, cream cheese, lemon juice, salt and pepper. Mix well. Fill a plastic bag or piping bag fitted with a round or star tip with the cheese mixture. Pipe a bit of the cheese mixture into each pea. Eat immediately or store in the fridge for a few hours before you dig in!

 

How to Split a Snap Pea:

 

It can be tough the first few times to get the knife right in the center of the pea so be patient and be prepared to give it a few tries. Insert the knife gently into the seam of each pea and then slowly slice down the center – but be careful not to slice all the way through the pea pod. This can take a bit of practice, but you’ll get the hang of it! Try to keep the knife straight and steady, and slide it through the rest of the pea (it sometimes helps to lay the pea flat on a cutting board and slide the knife through that way!) kind of like you’re opening an envelope.

 

NOTES

 

Use any herbs you have on hand here – I like a mix of parsley, chives, basil, and dill.

 

Buy a few extra pea pods the first time you make these so you have a few backups if you accidentally slice all the way through the peas!

 

You can make this appetizer a day ahead of you like. If you can, I recommend splitting the peas and mix the filling ahead of time, and then piping the cheese into the pea pods when you’re ready to serve.

Lavender Margaritas

Lavender Margaritas

3/4 to 1 C. tequila
1/3 to 1/2 C. blue curaçao or other orange-flavor liqueur
3/4 to 1 C. canned coconut milk
1/4 to 1/3 C. lime juice
1 1/2 to 2 C. frozen unsweetened raspberries
1 1/2 to 2 C. frozen unsweetened blueberries
3 to 4 C. ice cubes
1 T. sugar
1 tsp. fresh or dried lavender blossoms
Lime wedge
Lavender sprigs, rinsed (optional)

In a blender, combine tequila, curaçao, coconut milk, and lime juice. Cover and turn to high speed, then gradually add raspberries, blueberries, and ice. Whirl until margarita mixture is smooth and slushy. Put sugar and lavender blossoms in a small bowl. Rub with your fingers or mash with a spoon to release some of the lavender flavor. Rub glass rims with lime wedge to moisten. Dip rims in lavender sugar, coating evenly. Pour margaritas into sugar-rimmed glasses. Garnish with lavender sprigs.

Apple Coffee Ring

Apple Coffee Ring

2 C. Flour
4 tsp. Baking Powder
1/2 tsp. Salt
4 T. Shortening
2 T. Sugar
3/4 C. Milk
4 C. chopped Apple
1/2 C. Sugar
1 tsp. Cinnamon
1/2 C. chopped Nuts
1/4 C. Corn Syrup

Mix flour, baking powder and salt. Cut in shortening and sugar. Add milk. Stir in apples, sugar, cinnamon, nuts and corn syrup. Roll into log, shape into ring. Brush with melted butter, sprinkle with cinnamon and sugar and bake at 350 degrees for 45 minutes.

Sweet & Savoury Dandelion Rosemary Shortbread

Sweet & Savoury Dandelion Rosemary Shortbread

2 cups brown or white rice flour
1 cup organic, unsalted butter
1/2 cup honey
1/2 cup organic sugar of your choice
1/4 cup emmental cheese (Swiss cheese – You can substitute sharper hard cheeses, but watch the salt! If you go for parmesan or asiago, then skip the sea salt)
1/4 cup dandelion petals & greens, finely chopped
2 tablespoons finely-chopped rosemary
black pepper to taste
sea salt to sprinkle on top

In a large bowl, beat butter with sugar and honey until light & fluffy. Add in dandelion petals and chopped leaves. Be sure to remove the green sepals. I just pinch them until petals pop out. Mix in just until combined. Stir the rice flour into butter mixture in 2 additions. After the first addition, stir in the emmental cheese, rosemary and a bit of fresh ground black pepper (to taste). Stir in the 2nd addition of flour to make smooth dough. Roll the dough in waxed paper to form a firm cylinder. Cover and refrigerate until firm, about 1 hour. Preheat oven to 325°F (160°C) Slice your cylinder of gorgeous, dandelion/rosemary/pepper-flecked dough into 1 inch thick rounds (*note* in the photo the cookies are thinner – I was running short on dough and needed A LOT of cookies for an event, so I cut them thinner and reduced the time) using a sharp knife and place a good 2 inches apart. Sprinkle with a little sea salt. Bake for 20 minutes—rotating your pan half-way through. Keep a keen eyeball on them during the last few minutes. You want them just golden. The cookies will be very delicate when they first come out of the oven. Spare yourself some heartache and let them cool on the cookie sheet. When cool, transfer them to…your mouth.

Bread and Butter Pickles

Bread and Butter Pickles

2 lb. medium Pickling Cucumbers
5 C. thinly sliced Onion
½ C. Salt
3 C. Water
1 ½ C. granulated Sugar
2 tsp. Mustard Seed
1 ½ tsp. Ground Ginger
1 tsp. Ground Turmeric
3 C. Distilled White Vinegar
2 cloves Garlic

Wash cucumbers; cut crosswise into 1/9” slices. Combine with onions in large crock or non-metallic container. Dissolve salt in water; pour over vegetables. Weight vegetables down with a plate almost as large as the crock. Lay something heavy on top to keep vegetables under brine and let stand 2 hours. Combine sugar and remaining ingredients in large saucepot. Bring to a boil and remove garlic. Drain vegetables and add to hot syrup; heat just to boiling. Simmer while quickly packing one clean hot jar at a time. Fill to within ½ inch of top making sure vinegar solution covers vegetables. Cap each jar at once. Process five minutes in boiling water bath. Makes 3-4 pints.

Rhubarb Upside-Down Cake

Rhubarb Upside-Down Cake

1 C. granulated sugar
2 C. sliced rhubarb (1/2 in. thick)
1 tsp. grated lemon peel
2 T. lemon juice
1/2 C. plus 2 T. butter
1/3 C. firmly packed brown sugar
2 T. bourbon or orange juice
1/2 C. pecan halves
2 large eggs
1 1/2 tsp. baking powder
1 tsp. vanilla
1/4 tsp. salt
1 carton (7 1/2 to 8 oz.) crème fraîche or sour cream
2 C. all-purpose flour

In a bowl, combine 1/4 C. granulated sugar, the rhubarb, lemon peel, and 1 T. lemon juice. In a 10-inch frying pan over medium heat, melt 2 T. butter; add brown sugar, bourbon, and remaining 1 T. lemon juice; stir often until caramel has thickened and is medium brown, 7 to 10 minutes. Spread in a buttered 9-inch round cake pan (with 2-in.-tall sides). Arrange pecans over caramel. Scatter rhubarb mixture on top. In a bowl, with a mixer on medium speed, beat remaining 1/2 C. butter and 3/4 C. granulated sugar until blended. Beat in eggs until smooth. Beat in baking powder, vanilla, and salt, half the crème fraîche, then half the flour; repeat with remaining crème fraîche and flour. Drop spoonfuls of batter over rhubarb; spread smooth. Bake in a 350° oven until cake is golden on top and a toothpick inserted in center comes out clean, 40 to 50 minutes. Let cool on a rack 15 minutes. Run a knife between cake and pan sides. Invert onto a plate. Serve warm.

Taffy

Taffy

3 C. Granulated Sugar22a6bd5aaace981bb6f39ce378392d0a
1 2/3 C. Karo Syrup
2/3 C. Water
1/4 C. Margarine
1 1/2 tsp. Vanilla
1/2 tsp. Salt

Rube sides of kettle with part of the butter. Put sugar, syrup, water and salt into kettle and cook to hard ball stage, 260 degrees. (Use candy thermometer, temperature is important). For a dry taffy, increase heat 2 degrees, for a chewy taffy, decrease heat 2 degrees. Add butter and vanilla when the taffy reaches temperature. Pour out taffy onto a cold buttered cookie sheet. Pull the taffy with the ends of your fingers, which have been buttered slightly. Pull and fold, but do not squeeze. Pull and fold and pull and fold until taffy reaches taffy like state. You can use different extracts other than vanilla for other flavors.

Stuffed Baby Zucchini   

Stuffed Baby Zucchini   

Stuffed Baby Zucchini

 

12 Baby Zucchini (3” long)

2 T. Olive Oil

1 Clove Garlic, Pressed

2 Green Onions, with Green Tops, Minced

2  Plum Tomatoes, Diced

2 T. Parsley

½ tsp. Thyme Leaves, dried, or double, fresh

Salt & Pepper to taste

 

Scrub the zucchini and cut in half lengthwise. Scoop out the zucchini pulp leaving a thin shell which will still hold its shape. Finely chop the zucchini pulp. Heat the oil in a large skillet. Add the garlic, onions, tomatoes, parsley, zucchini pulp, thyme and ground black pepper to taste. Sauté over medium heat until the vegetables are soft and blended (about 5 minutes). Add salt to taste. Spoon the filling into the zucchini shells. Arrange on a serving tray. Cool to room temperature. Serve as a finger food.

Italian Salsa Verde

Italian Salsa Verde

Italian Salsa Verde

1 tsp. capers

2 anchovy fillets

2 cloves garlic (peeled, green germ removed)

¾ C. extra-virgin olive oil

½ C. fresh parsley, chopped

¼ C. arugula, chopped

¼ C. basil leaves, chopped

1 tsp. fresh chives

3 tsp. Herb(s) of Choice – Original recipe called for tarragon, rosemary and sage, but I find those too strong and unique a flavor.  Use what’s in the garden, or just more parsley.  Total herbaciousness should be 1 ¼ C.

¼ tsp. sea salt

 

Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones.  Using a mortar and pestle (or a food processor), smash the capers, anchovies and garlic with 2 tsp. of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and start with about half the remaining olive oil to start, adding more olive oil until you get a chunky, not oily, texture. Season with sea salt. Serve alongside roast chicken. Or with other roasted meats. Or with bread as a dip. Or mixed into quinoa. Or just eat it plain. Whatever.

Washington Cherry Tree Cake

Washington Cherry Tree Cake

2 C. sifted Flour
1 1/4 C. Sugar
2 1/2 tsp. Baking Powder
1 tsp. Salt
1/2 C. Butter, softened
1 C. Milk
1 tsp. Vanilla
1 Egg

1 can (1 lb.) Red Sour Pitted Cherries (water pack)
8 1/2 ounce can Crushed Pineapple
3/4 C. Cherry Juice
1/4 C. Pineapple Syrup
3/4 C. Sugar
1/4 C. Cornstarch
1/2 tsp. Red Food Coloring
1 C. Whipping Cream
1/4 C. Sugar
2-3 drops Green Food Coloring

Generously butter bottoms of 2 8″ cake pans and dust with flour. Into a large mixing bowl sift together flour, sugar, baking powder and salt. Add butter, 2/3 C. Milk and vanilla. Beat two minutes on medium speed of electric mixer. Add egg and remaining 1/3 C. milk. Beat 2 minutes more on medium speed. Divide batter evenly into pans. Bake in preheated 375 degree oven for 30 minutes. Cool in pans on wire rack for 5 minutes, turn onto racks and cool completely. To prepare filling, drain cherries, reserving 3/4 C. juice; drain pineapple, reserving 1/4 C. syrup. In 2 quart saucepan combine sugar and cornstarch. Gradually add cherry juice and pineapple syrup. Add cherries, pineapple and food coloring. Cook over medium heat, stirring constantly, until thickened. Cook an additional two minutes. Set aside 1 1/2 C. cherry mixture for top of cake. Mash cherries slightly in remaining sauce, allow to partially cool. To form trunk, slice off semi-circle from bottom of each layer of cake, 1″ thick at the widest point. From end of each piece, cut off 1″. Turn the pieces curved side to curved side, with the flat end butted against the flat side of cake, using the small pieces to fill in the trunk. Spread cherry filling between cake layers, and over top layer. Just before serving beat whipping cream in chilled bowl with chilled beaters until almost stiff. Whip in sugar and food coloring. Spread over sides of cake and trunk. Decorate trunk with chocolate sprinkles. Garnish with small lime leaves, if desired.

Phyllo Chicken Rolls

Phyllo Chicken Rolls

8 (12 x 8-inch) sheets frozen phyllo
2 C. finely chopped cooked chicken or turkey
1 C. grated Swiss cheese
1 C. finely chopped broccoli
1/2 C. finely chopped toasted walnuts
4 oz. whipped cream cheese with chives and onions
1 tsp. white-wine Worcestershire sauce
5 1/3 tsp. butter, melted

Thaw phyllo using package directions. Cover phyllo with plastic wrap. Preheat the oven to 400F. Combine chicken, Swiss, broccoli, walnuts, cream cheese and Worcestershire sauce in a large bowl and mix well. Place one sheet of phyllo on work surface. Brush lightly with butter. Top with a sheet of phyllo. Spread one-fourth of the chicken mixture in a narrow strip along one long side 2 inches from edge and 1 inch from ends. Fold 2-inch edge of phyllo sheets over the filling. Fold in ends and roll up. Place on baking sheet. Repeat procedure using the remaining phyllo, butter and chicken mixture to make 3 more rolls. Score rolls at 1 1/2-inch intervals. Brush tops of rolls with remaining butter. Bake until golden, about 15 minutes. Let stand to cool for 5 minutes. Cut each roll in half to serve.

Bacon Cheeseburger Macaroni & Cheese

Bacon Cheeseburger Macaroni & Cheese

Bacon Cheeseburger Macaroni & Cheese

1 box (12 oz.) Elbows

1 T. olive oil

2 T. garlic

½ white onion, small dice

1 C. (80/20) ground beef

1 white onion, quartered

10 cloves whole garlic

4 C. heavy cream

2 sprigs thyme

Salt to taste

2 T. black peppercorns

½ tsp. nutmeg

¼ lb. butter

1 C. flour

3 C. white cheddar cheese, grated

1½ C. bacon lardons, medium dice

Chopped fresh parsley

 

Cook pasta according to package directions.  Ground Beef Mix: In a sauté pan, add olive oil, garlic, onions and ground beef until beef is cooked through. Remove from pan and set aside.  Béchamel Cheese Sauce: In a sauce pot, sauté quartered onion and garlic then add cream and thyme. Season with salt, pepper and nutmeg and cook until onion and garlic are tender and sauce is at a simmer. Whisk in roux (butter and flour). Once thickened, add 2 C. of cheese. After the cheese has melted, strain mixture to create a smooth sauce.  In a bowl, combine 1 C. each of ground beef mix and bacon lardons with cooked pasta. Add 4 C. cheese sauce and remainder of cheddar cheese. Pour into baking dish and garnish with remaining ground beef, bacon and parsley.

Zesty Beef Soup

Zesty Beef Soup

2 T. flour
1 lb beef stew meat cubes
2 T. oil
12 oz. tiny new potatoes, halved or quartered
4 medium carrots, cut into 1/2″ slices
1 large onion, chopped
1 C. beef broth
1 14 oz can chunky chili-style tomatoes
3/4 C. water
2 T. brown sugar
2 T. Worcestershire sauce
1 T. cider vinegar
1 1/2 tsp. instant coffee crystals
1 tsp. ground cumin
1/2 tsp. ground ginger
1/4 tsp ground allspice

Place flour in a plastic bag. Add beef cubes and shake until beef is coated with flour. In a large skillet brown the meat in hot oil. In a 3 1/2 or 4 quart crockpot, place the potatoes, carrots and onion. Add meat. In a bowl stir together beef broth, undrained tomatoes, water, brown sugar, Worcestershire sauce, vinegar, coffee crystals, cumin, ginger and allspice. Pour over all. Cover and cook on low-heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours or until meat and vegetables are tender. Ladle into bowls.

Veal Fricassee with Garlic

Veal Fricassee with Garlic

1 lb. Veal Stew Meat, cut into ½” cubes
6 tsp. Flour seasoned with salt and Pepper
3 tsp. Butter
2 tsp. Canola Oil
1 C. Onions, coarsely chopped
3 cloves Garlic, minced or pressed
½ lb. mushrooms, sliced thin
½ C. Dry White Wine
½ C. Veal or Chicken Stock
½ C. Heavy Cream
1 tsp. minced Parsley

Coat the veal cubes with flour and shake off any excess flour. In a heavy skillet, heat oil and butter and fry the veal cubes till golden brown. With slotted spoon, move the fried cubes onto a warm platter. In the same skillet, sauté garlic, onions and mushrooms till they turn tender. Transfer onto the platter containing veal. Drain off excess oil from the skillet, add white wine and allow it to deglaze, scraping the remaining bits of veal, onion, garlic and mushrooms from the pan. Drop the plattered veal and vegetables back into the skillet and add stock or water. Cover and cook on low flame for 30 minutes till the veal becomes tender and the sauce has thickened. Before serving, add in cream and cook on low flame for about 5 minutes. Transfer hot onto a serving platter and garnish with minced parsley leaves.

One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff

3 tsp. extra-virgin olive oil, divided

8 oz crimini mushrooms, sliced

salt and pepper

1/2 C. diced onion

2 cloves garlic, minced

1 lb ground beef

2 tsp. paprika

4 C. low sodium beef broth*

8 oz dry rotini

1/2 C. sour cream

fresh parsley, for serving

 

Heat 1 tsp. of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside. Heat the remaining 2 tsp. of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine. Pour in the beef broth and the pasta*. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream. Serve topped with fresh parsley.

 

*While 4 C. of beef broth always works well for me, many have commented that they ended up with too much liquid. You can always start with 3 C. of broth and add more if needed. Or if your end dish has more liquid than you like, you can leave the lid off of the pan for the last 5 minutes so that some of the liquid will evaporate. The cut of the pasta will also affect how much liquid you need.

Walla Walla/Cayuse Frybread

Walla Walla/Cayuse Frybread

6 cups of white flour
2 T. Baking Powder
1 – 2 tsp. salt
1 cup of dry milk
3 C. lukewarm water
Vegetable Oil

Mix dry ingredients well in large bowl. Add water to dry ingredients and work mixture with hands until you are able to form dough into a ball. Begin to knead, adding small amounts of flour as necessary. Do not add too much or the dough will be tough and difficult to work with. Knead until the dough doesn’t stick to your hands. Cover and let dough set for an hour. Forming your frybread is optional; be sure each piece is at least 1/8″ thick. They can be rolled or patted into 6 or 8 inch circles. Place in hot oil and cook (be sure the oil is not too hot), until each side is golden brown. Fry each side about a minute and a half, making sure the center is fully cooked.

Quickie Cubed Steaks

Quickie Cubed Steaks

4 Cube Steaks
4 slices Monterey Jack Cheese
4 cloves Garlic, minced
4oz. can diced Green Chiles
Salt & Pepper
2 tsp. Oil or Butter

Place a slice of Monterey Jack Cheese on each steak. Sprinkle garlic, green chiles, salt and pepper on top of the cheese. Gently roll up the cubes and pick a toothpick to hold them together. In a skillet, heat oil and fry the steak till golden brown on both sides or till done.

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie

Chicken & Bacon Pot Pie

6 slices bacon, diced

3 carrots, peeled, cut in half lengthwise, then sliced (about 1 1/4 C. sliced carrots)

1 medium onion, diced (about 1 1/4 C. diced onion)

2 stalks of celery, sliced (about 1 C. sliced celery)

3 cloves garlic, minced

1 C. frozen peas

4 tsp. butter

4 tsp. flour

2 C. chicken broth

1/3 C. heavy cream

2 C. cooked, shredded chicken

BACON CHEDDAR BISCUITS

3 slices bacon, diced

1 1/2 C. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

6 tsp. butter, cut into small pieces

3/4 C. shredded cheddar cheese

3/4 C. heavy cream

1 tsp. butter, melted

 

Preheat the oven to 400ºF. Heat a large skillet over medium heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate and set aside. Drain the bacon grease from the skillet, leaving about 1 tsp. in the skillet. Return to the heat and add the carrots, onion and celery and cook until softened, about 5-8 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Add in the peas and cook for an additional minute. Season with salt and pepper, then pour the vegetable mixture into a 9×13-inch baking dish. Set aside. Return the skillet to the heat and melt the butter over medium heat. Sprinkle in the flour and whisk for a minute. Slowly whisk in the chicken broth. Continue to cook until the mixture starts to bubble and become thick. Once the consistency of cream, stir in the heavy cream and cook an additional minute. Stir in the reserved bacon and the chicken. Pour the mixture over the vegetables in the dish. Cover with foil while you make the biscuits. In a small skillet, cook the bacon until crisp. Remove to a paper towel lined plate and set aside. In a bowl, combine the flour, baking powder and salt. Add the butter, and with a fork or a pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs. Stir in the cheddar cheese and the bacon. Add the cream and stir just until combined. Dust a work surface with flour and pour the mixture out onto it. Knead a few times, just until the mixture comes together. Roll the dough out to about 1/3” thick. Using a round cutter, about 3” in diameter, cut out 9-12 biscuits. (I don’t like to re-roll the scraps as they can become tough, so I will just bake the scraps on a separate baking sheet to let the kids eat.) Uncover the pot pie mixture and place the biscuits on top. Bake the until the pot pie is bubbly and the biscuits have started to brown, about 20-25 minutes. If the biscuits start to get too brown, cover the dish with foil. Remove from the oven. As soon as the dish comes out of the oven, brush the melted butter on top of the biscuits. Let the mixture sit for 5 minutes before serving.

One Pot Spicy Southern Sausage and Rice

One Pot Spicy Southern Sausage and Rice

1 tsp. extra virgin olive oil
1 (13-oz.) fully-cooked Kielbasa sausage*, cut on the diagonal into coins
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium yellow onion, chopped
1 jalapeno pepper, sliced
1 (14 oz.) can no-salt-added diced tomatoes, with juices
2 bay leaves
1 tsp. dried thyme
1 tsp. dried oregano
½ tsp. red pepper flakes
1½ C. dry long-grain rice
2 C. low-sodium chicken broth

Heat the oil in a non-stick skillet over medium-high heat until nearly smoking. Add the sliced Kielbasa and arrange in a single layer as much as possible. Allow to cook, undisturbed, for 90-120 seconds, until browned. Flip the sausage pieces and brown on the other side. Add the peppers, onions, and jalapeno to the pan. Sauté 3-4 minutes until the vegetables start to brown. Pour in the can of diced tomatoes (do not drain), and add the bay leaves, thyme, oregano, and red pepper flakes. Stir well. Turn the heat down to medium and add the uncooked rice to the pan along with the chicken broth. Let the contents come to a boil and allow the liquid level to reduce until the rice starts peeking out of the top. Once the liquid is below the rice (about 5 minutes or so), cover the pan and turn the heat to low. Let the rice steam for 15 minutes before uncovering and stirring the contents. Discard the bay leaves and serve hot.

Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee)

Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee)

Shrimp Poached in Coconut Milk with Fresh Herbs (Yerra Moolee)

2 pounds shrimp, preferably large to medium (about 28–32 shrimp per pound)

7 tsp. light vegetable oil

2 C. finely chopped onions

2 tsp. minced garlic

1 1/2 tsp. ground or crushed fresh ginger root

2 green chilies, or more, to taste, seeded and minced

1/4 tsp. turmeric

2 tsp. ground coriander

3 C. coconut milk

1 1/2 tsp. Kosher salt

2 tsp. minced fresh cilantro (or substitute 1 tsp. dry cilantro leaves)

 

Shell and devein shrimp. Wash them thoroughly, and set aside. Heat the oil in a large heavy-bottomed pan, and add onions. Over high heat, fry the onions until they turn golden brown (about 10 minutes) , stirring constantly to prevent burning. Reduce heat to medium, add garlic, ginger, and chilies, and fry for an additional 2 minutes. Add turmeric and coriander, stir rapidly for 15 seconds, and add coconut milk and salt. Cook the sauce, uncovered, until it thickens (about 10 minutes). Stir frequently to ensure that the sauce does not stick and burn. Add shrimp, mix, reduce heat to medium-low, and simmer, covered, for 5–7 minutes, or until the shrimp is cooked through. Do not overcook the shrimp, or they will become tough and chewy. Check for salt, stir in minced cilantro leaves, and serve.  Note: This dish has a lot of gravy and must be served with rice. Best, of course, is plain cooked rice; then all the flavors can be enjoyed without any interference from the pilaf spices.

Earl’s Pickled Salmon

Earl’s Pickled Salmon

1 Whole Salmon, gutted and cleaned, head and tail removed
1/3 C. Sugar
1 1/2 C. Cider Vinegar
1/2 C. Water
1 tsp. Pickling Spices
Onion slices

Cut salmon into large pieces, and lay skin side down. Layer with rock salt and leave 24 hours. (??? refrigerated I assume) In saucepan add sugar, vinegar, water and pickling spices. Bring to a boil, cook 1 minute, then remove from heat. Allow to cool completely. After 24 hours, rinse fish with fresh water 4 – 5 times. Cut into smaller pieces and place in jars, layering with onions in between. Pour cooled brine over fish, covering completely. Store in refrigerator.

Green Chile Cheddar Braid Bread

Green Chile Cheddar Braid Bread

1 envelope active dry yeast
1/4 C. warm water
1/2 C. milk
1/4 C. soft butter or margarine
3 tsp. sugar
1 1/2 tsp. salt
1 1/2 tsp. ground cumin
3 1/2 C. all-purpose flour
Green Chile Filling (recipe below)
1/2 C. grated cheddar cheese

1 large onion, chopped
8 cloves fresh garlic, chopped
1 tsp. butter
2 C. cheddar cheese, grated
1 can diced green chile

In a large bowl of electric mixer, dissolve yeast in warm water. Blend in milk, eggs, butter, sugar, salt, and cumin. Blend in 2 C. flour, 1 C. at a time. Beat on medium speed of mixer 3 minutes, scraping bowl often. With heavy duty mixer (Kitchen Aid with Dough Hook or wooden spoon) blend in remaining flour to make a soft dough. Turn out onto floured board, and knead until smooth, 5 to 10 minutes. Place in greased bowl, turn over, and cover. Let rise in warm place until doubled, about 1 1/2 hrs. Meanwhile, prepare Green Chile Filling. When dough has risen, punch down and turn out onto floured board. Roll to a 9 X 30-inch rectangle. Crumble filling over dough to within 1 inch of edges. Starting from long side, roll up tightly. Moisten edge with water and pinch together firmly to seal. Using a floured sharp knife, cut roll lengthwise in halves. Carefully turn cut sides up. Loosely twist the two strips together, keeping cut sides up. Transfer to greased and floured baking sheet, and shape to a 10-inch circle. Pinch ends firmly together. Let rise in warm place, uncovered, until puffy looking, about 45-60 minutes. Bake at 375 degrees for 15 minutes. Sprinkle with 1/2 C. cheddar cheese and bake 5 minutes longer, until browned. Makes 1 10-inch twist. Green Chile Filling: Sauté onion and garlic in butter until soft but not browned. Cool. Mix in cheddar and chiles. Cover and chill.

Ginger Scallion Sauce

Ginger Scallion Sauce

Ginger Scallion Sauce

2½ C. thinly sliced scallions (green and whites, from 1-2 large bunches)

½ C. finely minced fresh ginger

¼ C. grapeseed or other neutral oil

1½ tsp. usukuchi (light soy sauce)

¾ tsp. sherry vinegar (we didn’t have this so we used mirin – it was fine)

¾ tsp. kosher salt, more to taste

 

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed.  Over salmon, on soba, etc.  For variation try sweet soy sauce, a little crushed garlic, a little chili oil, crushed red pepper or minced red jalapeno for a nice contrasting bright red and some heat.

Fried Chicken

Fried Chicken

1 Broiler Fryer, cut up
3 C. Water
1 T. Salt
2 tsp. Fines Herbes
2 tsp. Onion Powder
2 tsp. Seasoned Salt
2 envelopes Instant Chicken Broth
1/4 tsp. Pepper
1 C. Flour
Fat for Frying
Chicken Broth
Chicken Gravy

Cover chicken with a mixture of water and salt in medium bowl. Chill at least 1 hour. Whirl fines herbs, onion powder, seasoned salt, instant chicken broth and pepper in blender or crush in mortar and pestle until very fine powder. Combine with flour in plastic bag. Remove chicken pieces from cold water. Shake in bag in flour mixture while still wt until thickly coated with flour. Melt enough shortening or pour in enough salad oil to make 1 inch depth in a heavy skillet or chicken fryer. Fry chicken pieces, turning once, 5 minutes on each side. Lift out with slotted spoon; drain well on paper toweling. When all pieces are fried, drain fat from skillet. Add 1 cup chicken broth; return chicken pieces, cover skillet. Cook 15 minutes or until chicken pieces are fork tender. Remove from pan. Keep warm while making gravy.

Chicken Broth: Place salted water in which chicken soaked and chicken giblets in a small saucepan. Add 2 onion slices and a handful of celery tops. Cover and simmer 30 minutes.

Chicken Gravy: Strain and add remaining broth to skillet that chicken was cooked in. Heat to boiling, stirring and scraping bottom and sides of pan. Make a paste with 4 T. flour and 1/2 C. cold water in a small cup. Stir into boiling liquid; continue stirring and cooking 1 minute. Season with salt and pepper. Darken with gravy coloring, if desired. Add chopped giblets and simmer 2 minutes longer.

Basic No-Knead Recipe

Basic No-Knead Recipe

5 C. flour (or flours) of your choice
1 tsp. yeast
1 tsp. salt
1 to 2 C. water

to the basic recipe add:

1 C. pitted black olives
1/3 C. peeled roasted garlic cloves; about 1 head roasted garlic

Combine all ingredients except water in a large bowl. Add water and mix with one hand, adding water until the dough just barely forms a ball and there are no little dry bits hanging out in the bowl. Depending on how moist the olives and garlic are, the amount of water can vary from 1 C. to 2 C.. This dough should feel too wet to knead and like biscuit dough in moisture content. Cover the bowl with a layer of plastic wrap; and let the dough rise at room temperature overnight, until the surface of the dough has risen and is flat, not rounded. For those who have worked with traditional kneaded dough, this will look like a disaster. Just wait, it will be fine. Place a Dutch oven (an oven proof pan with a lid) into the oven. Preheat the oven to 450 degrees. Shape the dough into a round boule by tucking the dough loosely under itself; place the loaf in a bowl lined with parchment paper. Cover the bowl with plastic wrap and let the dough rise again until doubled, another 45 minutes to 1 hour. Slash the tops of the loaf with a sharp knife and transfer the parchment paper and dough to the hot Dutch oven and cover with the hot lid. Bake until the exterior is golden brown and the bottom is firm; about 50 to 70 minutes (no peeking for at least the first half hour). Remove from both the oven and the Dutch oven and let cool before slicing.

Monte Cristo Crepes

Monte Cristo Crepes

Monte Cristo Crepes

1 C. milk

1 C. water

4 eggs

2 C. all-purpose flour

1/2 tsp. salt

1/4 C. butter, melted and slightly cooled

12 slices deli-sliced ham (about 8 oz)

12 slices deli-sliced turkey (about 8 oz)

12 slices Swiss or Muenster cheese (about 4 oz)

1/4 C. raspberry jam

powdered sugar

 

In a blender, combine the milk, water, and eggs. Pulse to combine. Add in the flour and salt and pour the butter on top. Pulse again until all of the ingredients are combined and the batter is smooth. Cover the batter and refrigerate for about 30 minutes. To make the crepes, very lightly butter a large skillet (I use an 8-inch nonstick skillet) and place over medium low heat. Once hot, add about ¼ C. of batter to the skillet and using your wrist, tilt the pan around to spread the batter, forming an even, thin crepe. Let the batter cook for a minute or two, then loosen the sides with a rubber spatula and flip the crepe over. Cook the second side for another minute or two, then remove to a plate. Repeat with the remaining batter, only buttering the pan if the batter starts to stick. (I usually only butter it once in the beginning – sometimes I need to again halfway through, but not usually.) Place 1 slice of cheese, 1 slice of ham and 1 slice of turkey on each crepe. If desired, microwave for a few seconds to slightly melt the cheese. Roll the crepes with the filling on the inside. Serve the filled crepes sprinkled with powdered sugar and drizzled with raspberry jam.

Forgotten Chicken

Forgotten Chicken

Grease a 9×13 pan with butter. Spread 1 to 1 1/2 C. raw rice on the bottom of pan. Lay chicken on top. Pour 1 can cream of mushroom soup diluted with 1 1/2 C. Milk over the top of the chicken. Sprinkle envelop of dry onion soup mix over the top. Cover pan with foil. Bake 2 hours at 350. Sprinkle with Parsley and Paprika before serving.

Pressure Canning Green Beans with Bacon

Pressure Canning Green Beans with Bacon

50 pounds of cut beans will produce approximately 45 quarts
10 pounds of cut beans will produce approximately 9 quarts or 18 pints
2 pounds of cut beans will produce approximately 1 quart or 2 pints

Bean Prep: Using a colander, wash the beans under cold running water. Disregard any ill-looking and rusty beans. Remove stems and leave the end tip. Cut beans in bite size pieces approximately 2” in length.

Bacon Prep: If you plan to make at least 9 quarts of home canned green beans, then plan on using about 1 pound of bacon. A great deal depends on the type and cut of the bacon you are using so be sure to have extra on hand just in case. And feel free to get creative! I once made a batch using peppered bacon and it was DELICIOUS!

In a large skillet, fry up your bacon slices until crispy but not burnt. Cool bacon in paper towel so excess grease is soaked up – the goal is getting the bacon flavor not the fat! When bacon has cooled, crumble into small pieces and set aside in a clean bowl

Jar prep: Prior filling the jar with green beans the clean, empty jars need to be prepped. For each quart-sized jar, add 1 T. bacon and 1 tsp. salt (optional). For each pint-sized jar, use a ½ T. bacon and ½ tsp. salt (optional).

Now, I don’t know about you, but I do not like eating mushy green beans with my meal. For that reason, I use the raw pack method when home canning green beans. Pack each jar tightly as many raw green beans as the jar will hold – being sure to leave a ½ inch head space. I use the end of my wooden spoon to tamp down the beans. This allows me to pack as many as I can inside the jar. Reason we pack them tight: When the jars are processed, the green beans will shrink up some so you want to have the jar packed full so you don’t wind up with more water than beans.

Because we raw packed cold beans you may cover the beans using cool/room temp water. I use purified water because we have well water with a water softener… When adding water be sure to keep the ½ inch headspace.

Wipe each rim with a clean washcloth, add lids and hand tighten the rings. Place jars in pressure canner and process at 10 pounds of pressure; process quarts for 25 minutes and pints for 20 minutes.

Oatmeal Nut Waffles

Oatmeal Nut Waffles

Oatmeal Nut Waffles

1-1/2 C. whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 eggs, lightly beaten

2 C. milk

1/4 C. butter, melted

2 tsp. honey

1 C. quick-cooking oats

1 C. chopped nuts

Sliced fresh peaches, optional

In a large bowl, combine flour, baking powder and salt. Combine eggs, milk, butter and honey; stir into dry ingredients and mix well. Fold in oats and nuts. Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Garnish with peaches if desired. Yield: 8-10 waffles (about 6-3/4 inches).

Per Waffle:

Calories: 332

Fat: 19g

Fiber: 4g

Eggnog

Eggnog

6 Beaten Eggs
2 C. Milk
1/3 C. Sugar
2-4 T. Light Rum
2-4 T. Bourbon
1 tsp. Vanilla
1 C. Whipping Cream
2 T. Sugar
Ground Nutmeg

In large heavy saucepan mix eggs, milk, and 1/3 C. sugar. Cook and stir over medium heat till mixture coats a metal spoon. Remove from heat. Cool quickly by placing pan in a sink or bowl of ICE water and stirring 1-2 minutes. Stir in rum, bourbon, and vanilla. Chill 4-24 hours. At serving time, in a bowl, whip cream and 2 T. sugar until soft peaks form. Transfer cold egg mixture to serving bowl. Fold in whip creamed mixture. Serve immediately with one or several of the following: ground nutmeg, chocolate curls, peppermint sticks, orange slices, maraschino cherries, cinnamon sticks, whipping cream, whipped, sherbet, ice cream, flavored brandy or liqueur, plain brandy, rum or whiskey.

Spicy Asian Plum Dipping Sauce

Spicy Asian Plum Dipping Sauce

10 Ripe Red Plums (pits and stems removed and cut in quarters)
1/2 C. Apple Cider Vinegar
1/2 C. Tamari Soy Sauce
1 inch of fresh Ginger, chopped
2 whole cloves of Garlic, no need to dice
1 sliced Jalapeno Pepper seeds included
1/2 tsp. Stevia
2 Star Anise (optional)

If you are not canning this sauce, just put all of the ingredients listed above in a medium size pot and boil, stirring frequently, for about 30 minutes on medium to reduce down the plums and meld the flavors. Remove from the heat and let it sit for a few to cool down some. Using an immersion blender, work through the plums to create a thick sauce much like a Salsa texture. And that’s it. Store it, freeze it, use it up within a month if it’s not frozen.

If you “can” the sauce. You’ll need a little more prep. Makes 4 -1/2 pints You’ll need to prepare at least 4 1/2 Pint size canning jars. Sterilize and have them ready to go when your Plum sauce is ready. Prepare the sauce just the same as outlined above and then set your pot near your canning jars. Ladle the sauce into each jar leaving 1/4 inch head space in each one. Wipe down the outside and top rims carefully to remove any sauce that may have dripped and place a lid and ring on each jar, tightening just until a resistance is felt, they shouldn’t be screwed on overly tight for the boiling water process. Place the jars down into your water bath canning pot so the each jar has water covering the top by at least 1 inch. Bring to a boil and time the canning process 10 minutes at a full boil. Remove them from the heat carefully sliding the pot off of the burner and let them sit there untouched for about 15 minutes. Using a canning jar clamp, carefully remove each jar from the pot and sit them on top of a dish towel in an undrafty area. Don’t move them for at least 8 hours so that they can set up and cool. After this, check to make sure each jar sealed correctly, remove the outer ring before storing. Label, enjoy within the next 2 years.

Pasta with Bay Scallops and Pancetta

Pasta with Bay Scallops and Pancetta

Pasta with Bay Scallops and Pancetta

8 ounces linguine or fettuccine

1/4 pound pancetta, cut into large dice

1 pound bay scallops

2 large cloves garlic, minced

2 shallots, finely diced

1/2 C. chicken broth

1/4 C. white wine

1 medium lemon, zested and juiced

1/2 tsp. salt

1 tsp. freshly ground black pepper

1 tsp. dried basil

1/2 tsp. crushed red pepper flakes

4 tsp. butter

1/4 C. minced fresh parsley

 

Bring a large pot of salted water to a boil. Add linguine, and cook until not quite al dente, 9-10 minutes. Drain. Meanwhile, heat a medium skillet on medium low and add pancetta. Cook, stirring occasionally, until fat has rendered and the pancetta is well browned, about 7 minutes. Using a slotted spoon, remove pancetta to paper towels to drain. Pour the rendered fat into a separate bowl, leaving about a tsp. in the bottom of the pan. Turn the heat up to medium high. Add scallops and cook until just browned and cooked through, 2 to 3 minutes. Using a slotted spoon, remove scallops to a separate plate and set aside. Add 1 tsp. of the pancetta fat to the pan. Add garlic and shallots and sauté until just starting to soften, about 2 minutes. Stir in chicken broth, wine, lemon juice, lemon zest, salt, pepper and red pepper flakes. Reduce heat to medium and simmer until liquid is reduced by half. Add butter, parsley and basil. Cook, stirring, just until the butter melts, about 1 minute. Add the cooked scallops and pancetta back to the pan. Stir in linguine and toss to coat.

Doris’ Chicken & Rice Casserole

Doris’ Chicken & Rice Casserole

1 Chicken
Celery Salt
Onion Salt
Marjoram
1 C. Chopped Celery
1/2 medium Onion
1 Green Bell Pepper
8oz. Water Chestnuts
2 cans Cream of Chicken Soup
3/4 C. Mayonnaise
1 box Long Grain or Wild Rice

Cook chicken in water seasoned with celery salt, onion salt and marjoram. Cool, cut in pieces, remove bones. Cook rice according to package directions. Combine cooked rice and chicken with all remaining ingredients. Pour into buttered casserole dish. Cover and refrigerate overnight. Bake at 325 for 50-60 minutes. In last 10 minutes of cooking, sprinkle with crumbled potato chips.