Recipe for Curry Meatballs

Chop 1 large onion and fry in small amount of shortening a short while and then add 1/2 of the spices below and 2 carrots, finely sliced. Add 2 cups water and 1 small can tomato sauce (whole tomatoes can be used).

Work into 1 pound hamburger 1/2 of the following spices:
1/2 t garlic powder
1 t chili powder
1 t ginger (I never use - I don't like ginger)
2 t salt
pepper
4 t curry powder

Add 1/2 c wheat germ and form meat into small balls and lay in sauce. Simmer on low for 1 1/2 hours. Serve over rice.

Peanut Butter Pie - by my friend, Monique

Thanks Monique for this recipe. Cannot wait to try it!

Peanut Butter-Fudge Pie
Serves 8

1/4c Corn Syrup
2Tbls. Brown Sugar
3Tlbs. Butter or Margarine
2 1/2c Rice Krispy Cereal
1/2c Peanut Butter (creamy)
1/2c Fudge Sauce
6Tbls. Corn Syrup
1-2qts Vanilla Ice Cream (softened)
1/2c chopped Peanuts
1c Fudge Sauce

For Crust: In saucepan place the 1/4c corn syrup, brown sugar and butter. Cook until mixture boils.
Remove from heat.
Add cereal and stir until well combined.
Press into the bottom and up the sides of a buttered
10” pie plate.
Let cool.

Filling: In medium saucepan, combine the peanut butter, fudge sauce (1/2) and 6Tbls corn syrup.
Heat and stir over low heat until smooth.
Pour over cooled Pie Curst.
Place in freezer for 2hrs.

Scoop softened Ice Cream into pie. You will mound this.
Freeze for 4hrs.
Sprinkle with ½ of the nuts and spread the remaining
1c of fudge over the peanuts.

Store in freezer.
Let soften slightly @ room temp before serving

Curry Beef

When I was in college, I was "adopted" by a church family. The Klaassens were wonderful "parents" during my college life. The first meal I ate with them was Curry Meatballs. I fell in love with these meatballs at first bite. Honestly, they are so very simple and flavorful.

I get urges to make them every so often. This weekend was no different. Except I didn't want to make the meatball (too lazy). So, I browned the beef instead, but followed the rest of the recipe (which I will post later).

Again, first bite was absolutely wonderful. I brought some over for my mom to try tomorrow. Hope she likes it as much as I do.

Caramel Cake and frosting

I love caramel. Plain and simple. So, when I found a caramel cake mix and frosting (in a tub), I thought I died and went to heaven.

That is until I made and tasted it.

Not for me. Not enough caramel flavor to it at all. Plus, the color was really unappealing to me. Guess I am going to have to find a way to make one from scratch.

Any ideas?

What to do when watermelon doesn't taste like watermelon?

Make sorbet. I decided to look at sorbet recipes and find one that was easy and sounded good. I found this at Rachael Ray's site: http://www.rachaelraymag.com/Recipes/rachael-ray-magazine-recipe-index/dessert-recipes/Watermelon-Sorbet

Ingredients:
5 pounds seedless watermelon, cut into small chunks (6 cups)
1/4 cup sugar
Grated peel of 1 lime
Pinch salt
1/2 cup light corn syrup
(For a change: Replace the corn syrup with sweetened condensed milk to make ice cream.)

Directions:
1.Using a blender, puree the watermelon; you will need 4 cups watermelon puree.

2.In a large saucepan, bring 1 cup watermelon puree, the sugar and lime peel to a simmer over medium-low heat, stirring until the sugar dissolves; season with the salt. Pour in the remaining 3 cups watermelon puree, then whisk in the corn syrup until incorporated. Pour the watermelon mixture into a 9-inch metal cake pan and freeze until firm, about 4 hours or overnight.

3.Let the frozen watermelon soften at room temperature for 5 minutes. Using a butter knife, break up the frozen puree into 2-inch pieces. Transfer the pieces to a food processor in batches and pulse until smooth. Store the sorbet in a freezer-safe container for up to 1 week. Let stand for 5 minutes before scooping.

It is in the freezer ready for dessert tonight. I'll let you know.

No Peek Chicken and Rice

This is such a comfort food, so warm in the belly, and so filling with so little ingredients. My mom's recipe calls for Cream of Mushroom soup, and extra mushrooms, but since I get migraines from mushrooms, I leave it out.

2 cups rice, uncooked
2 cans Cream of .... soup (I used asparagus and chicken)
2 cans of water (I used chicken broth for a deeper taste)
Chicken, cut up (we used a 3.5 whole bird, cut up into 8 pieces and saved the carcass for stock, at a later date)
1 envelop Onion Soup mix

Mix first 3 ingredients together well. Place chicken on top. Sprinkle Onion Soup mix over. Cover tightly with aluminum foil and bake in a preheated 350 degree oven for 2 hours.
NO PEEKING!

Wondering where the pictures are?

I have a camera. I do. I just have misplaced the cord. And the power cord. Which isn't a good thing as I can't take any pictures or post them. Hopefully I'll find them soon. Until then, this blog is picture-less. lol

Blogs

I love going to blogs. I have to learn how to put in here which blogs are my favorite. I have approximately 50 blogs saved, but sadly do not go to them each day. There just isn't enough hours in the day :(

What are your favorite blogs? Maybe I'll be able to add a few new ones to my list.

Cookbooks

I have just received numerous new cookbooks over the past few weeks. I love cookbooks. I have an obsession with cookbooks. I read them like regular books.

So, recently, I ordered the following from Amazon (love no shipping after $25 and no tax!):

Fix-It and Forget-It Cookbook: 700 Great Slow Cooker Recipes (Fix-It and Forget-It Series)
Phyllis Pellman Good


Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie
Ken Haedrich


Food and Wine Annual Cookbook 2010: An Entire Year of Recipes (Food & Wine Annual Cookbook)
Editors of Food & Wine

So, I have looked through some of them, and let me tell you, I am excited to begin cooking. Especially since we went to a co-worker's house last night and they gave us a ton of pears. My husband literally gasped outloud when I mentioned "Fruits of the Forest Pie" (from the pie book). It is his favorite pie from childhood. Guess I'll have to make that soon!

What is your favorite pie?

Also, what is your favorite cookbook (because, you know, I could always use more;) )

Impossible Pie - again!

LOL - I love this pie. It is sooooooo easy to make and to add things to it. I decided to make it for a get together at a coworkers house. So, I did the Tropical version that included coconut, toasted almonds and some rum extract in one pie. In the other pie, I put a HEAPING tablespoon of Nutella and some dried blueberries.

Make up your own combination. Just make this pie. Because you will love yourself for it, and for how easy it is!

Impossible Pie
My Great Aunt Annie used to make this. I finally got the recipe. Hopefully going to make this tonight.

Impossible Pie
Great Aunt Annie

Serves 8-10

4 eggs
½ stick butter or margarine
1 ¾ Cups sugar
½ cup Self-rising flour
2 cups milk
¼ to 1 cup grated coconut (as much as you like).

Beat eggs, add melted butter, sugar, flour and milk. Beat until well blended. Pour into 2 ungreased 8” pie pans. Do not use a crust, as this creates it’s own top and bottom crust. Bake 1 hour at 350.

The mixture will be thin when poured into pan. But, after baking it will cut clear.

You may use vanilla, or nutmeg and omit the coconut as you like. This is fun to make!