Pickled Onion

Ingredients

• 1 medium red onion sliced very thin, see note 1
• 2 garlic cloves sliced
• 1/2 cup hot water
• 3/4 cup white vinegar
• 2 teaspoons sugar see note 2
• 1 teaspoon salt

Instructions

• Pack the sliced onion into a mason jar with the sliced garlic.
  1 medium red onion, 2 garlic cloves
• Whisk together the hot water, vinegar, salt and sugar until the salt and sugar are dissolved.
  1/2 cup hot water, 3/4 cup white vinegar, 2 teaspoons sugar, 1 teaspoon salt
• Cover the onions in the water and vinegar mixture. Cover the jar and let rest for 30 minutes.
• Enjoy or store in the refrigerator for up to 4 weeks.

Notes

1. The red onions in this recipe can be replaced with white onions but of course this will change the flavor as they are less sweet than red onions.
2. The sugar in this recipe is to help balance the acidity of the vinegar. While you can cut it back or eliminate it completely, I would not recommend it.

Image and recipe from Simple Joy 

 

Blueberry dessert - Bev Hodgkinson

 

 

 

  

 

 

Crust 

 2 Cups of graham cracker crumbs

1/4 Cup Powdered Sugar 

3/4 Stick margarine (SHOULD USE BUTTER!!!)

Mix and press into 9 x 13 pan and bake at 300 for 5-10 minutes

 

Filling 

1 can sweetened condensed milk

1/2 Cup lemon juice

Blend on low speed until mixed, blend on high speed for three minutes. 

 

Spread on top of cooled graham cracker crust.  Spoon on blueberry pie mix.  Whip 1/2 pint whipped cream.  Spoon on 1 hour before serving. 

Blueberry Cheesecake - from the recipe box of Beverly Hodgkinson

Crust 

16 Graham Crackers

2/3 Cup butter melted

Crush crackers fine and add melted butter.  Press into bottom of 9" pie plate

Filling

12 ounces cream cheese

2 eggs

1/2 Cup sugar

1 tsp vanilla

Put ingredients in mixing bowl and beat until fluffy. Pour into crust.  Bake in 350 degree in oven for 20 minutes.  Set aside to cool.

Topping - I think in later years Bev used Blueberry Pie Filling.

1 Can blueberries

1/2 Cup sugar

1 1/2 TBS cornstarch

Juice of 1/2 lemon

Drain juice and thicken with cornstarch.  Add sugar and blueberries.  Pour over pie.  Chill 6 hours or overnight but set out in room temperature before serving.   

Lightened Up Cheeseburger Soup

 

Ingredients

• 1 pound lean ground beef
• 1 cup diced carrots
• ½ cup diced celery
• ½ cup diced onion
• ½ teaspoon salt
• Pinch of black pepper
• 4 cups peeled and diced Yukon gold or russet potatoes
• 4 cups low-sodium chicken broth
• 1 teaspoon dried parsley
• ½ teaspoon mustard powder
• 1 ½ cups milk
• ¼ cup all-purpose flour
• 2 cups shredded sharp cheddar cheese 
• Chopped green onions or chives, sour cream, shredded cheese, for serving

Instructions 

• In a 6-quart pot set over medium heat, add the ground beef, carrots, celery, onion, salt, and pepper. Cook, breaking the meat into small pieces, until the meat is no longer pink. Off the heat, drain excess grease.
• Return the pot to medium heat and add the potatoes, broth, parsley, and mustard powder. Stir to combine. Bring the soup to a boil, reduce the heat to medium-low, and continue to simmer for 15 minutes, until the potatoes are tender.
• To a blender, add the milk and flour and blend until smooth. Pour the mixture into the soup and bring to a simmer. Cook, stirring constantly, for 3 to 4 minutes, until the soup has thickened.
• Off the heat, add the cheese a handful at a time and stir until melted.
• Taste and season with additional salt and pepper, if needed (important!).
• Serve with chopped green onions or chives, sour cream and additional shredded cheese, if desired. The soup will thicken considerably as it cools. Image and recipe from Mel's Kitchen Cafe 

Chocolate Mousse

 4 oz Bittersweet chocolate

2/3 Cup sugar

2 eggs room temperature

1 tsp vanilla

5 TBS butter softened

1 Cup heavy cream

1.  Melt the chocolate until smooth.  

2.  In a small saucepan whisk together the sugar and eggs.  Cook over med-low heat whisking constantly until the mixture reaches 160 degrees and has thickened slightly, 4-6 minutes.  Test thickness by dipping a spoon in the mixture. It is ready when you can draw a finger across the back of the spoon and the line holds.

3.  Remove mixture from heat and whisk in the melted chocolate and vanilla.  Let cool until just warm so it won't melt the butter in the next step.

 4.  Beat the butter on med-high until lightly and fluffy 2-3 minutes in another bowl. 

5.  Add cooled chocolate mixture gradually on low speed, then increase to high speed and beat for 5 minutes.  Mixture should be light and fluffy.  

6.  Whip the cream in another bowl on med-high until slightly thickened then turn to high and beat until stiff peaks form.

7.  Fold the whipped cream into the chocolate mixture until no streaks remain.  Do this with a rubber spatula very gently - if you stir morally you will beat all of the air out of the cream. 

 

 

Taco Lasagne

 

Ingredients

• 12 flour or corn tortillas 8 inch ones
• 1 can (15 ounces) black or pinto beans rinsed and drained
• 2 cans (16 ounces) refried beans refried beans
• 3 cups shredded Mexican cheese blend

Beef Layer:

• 1 1/2 pounds ground beef
• 1 small onion finely diced
• 6 cloves garlic minced
• 1 green bell pepper finely diced
• 1 can (7 ounces) diced green chiles
• 3 cups salsa
• 2 tablespoons taco seasoning
• Salt and pepper to taste

Cornstarch Slurry:

• 2 tablespoons cornstarch
• 4 tablespoons water

Topping:

• 1 cup salsa
• 1 cup shredded Mexican cheese blend

Instructions

• Preheat the oven to 350 degrees F and place a baking rack in the middle of the oven.
• Lightly grease a 9×13-inch deep casserole dish with cooking spray and set it aside.

Beef Layer:

• Place a large skillet or cast iron pan on the stove over medium-high heat. Once the skillet is hot, add two tablespoons of oil to it.
• Next, add the beef to the skillet and cook unmoved for 1 minute so it gets a nice sear. After that, use a wooden spoon to break the meat. Cook, stirring, for about 5 minutes or until no longer pink. Drain the grease from the pan, leaving only about two tablespoons.
• Add diced onion, diced bell pepper, minced garlic, diced green chiles, 3 cups of salsa, and taco seasoning. Season with salt and pepper to taste.
• Stir and bring to a simmer. Simmer for about two minutes. Reduce heat to low and cook for 5-7 minutes.

Cornstarch Slurry:

• Mix cornstarch with water until dissolved, then add to the beef mixture. Stir and cook for 2-3 minutes until the mixture thickens. Make sure you stir to avoid the beef from sticking to the bottom of the pan.
• Remove the skillet from the heat and set it aside.

Assembling the lasagna:

• Add two tortillas to the prepared pan. Cut one tortilla into quarters and add each quarter to the corners of the pan to cover any empty spaces there. Cut one tortilla in half and add each half to each side of the pan, with the straight side touching the pan and covering the empty space.
• Add half of the refried beans and carefully spread them on top of the tortillas, trying to avoid moving them.
• Add half of the beef mixture and spread it evenly.
• Add half of the black or pinto beans on top of the beef mixture.
• Top with 1 1/2 cups of shredded Mexican blend cheese.
• Repeat with another layer of tortillas, the remaining refried beans, the remaining beef mixture, the remaining black or pinto beans, and 1 1/2 cups of cheese.
• Top with another layer of tortillas, spread 1 cup of salsa, and sprinkle 1 cup of shredded Mexican blend cheese.

Bake:

• Bake in the preheated oven for 30 minutes. Broil for 2-3 minutes or until the cheese is golden brown and bubbly.
• Remove the lasagna from the oven and place it on a cooling rack. Let it cool for 30-40 minutes before slicing and serving.
• Garnish with freshly chopped cilantro and a dollop of sour cream.

Ikea Meatballs and Gravy

 3 TBS butter

3 TBS flour

2 Cups beef or chicken broth

1/2 Cup heavy cream

 

Add butter into skillet and melt.  Add flour and stir in.  Cook for 1 minute.  While mixing add about 1/4 of the beef broth.  It will thicken quickly.  Then gradually add remaining beef broth stirring as you go.  Switch to whisk if required to make it lump free.  When the liquid is simmering, add meatballs.  Simmer for 8-10 minutes.  Add cream and simmer for a further 2 minutes then remove from stove.  Serve over mashed potatoes.  For a truly authentic experience, add a dollop of ligonberry jam on the side.