Tips For Homemakers

My mom got this recipe many years ago and it has become my family’s favorite cake. I hope you will try it.

Beat 4 fresh eggs in large mixing bowl.

Add 3/4 cup of water and 3/4 cup of vegetable oil. Then add the 6 ounces of lemon jello (two small boxes) and stir. Finally, add one box of yellow cake mix.

Beat for about 5 minutes, color of mix will change to light and fluffy. Place in a greased, floured pan, bundt pan or 9×13. Bake at 350 for one hour.

Let cool before icing. Of course, warm cake with a glass of milk tastes really great.

Icing:
Mix powdered sugar and lemon juice together until there are no lumps and the icing is on the thin side. Drizzle the icing on the cake.

Enjoy….we always do.

My husband loves chili and whenever I go on a trip without him, I make up a batch of it for him to eat on for a couple days. It is good to pack for his lunch, too.

You will need a pound of ground beef, a small onion, a 46 fluid ounce can of tomato juice, Bush’s chili beans, and a packet of McCormick’s chili seasoning.

Use a large pot. Braise the ground beef and drain. Add the chopped-up onion, the chili beans (you can use the larger size can or two smaller cans, depending on how much you like beans), the packet of seasoning and the tomato juice. Stir well until the seasoning is dissolved. Put it on medium heat and stir occasionally. I don’t cover it. Make sure you do stir it though or it will burn on the bottom.

We like a lot of broth, not thick chili, so we use the whole can of tomato juice. If you like thicker chili, add less tomato juice.

If I want to eat in the next half hour or so, I sometimes cook the onion separately so I can add them to the chili and they will be done. You can cook them in a small frying pan with a little water and butter and cover them. You are steaming them basically.

You can put the onions in while you are braising the meat, too. If you do that, you will probably need to cook the chili for about an hour.

Chili is one of those foods that gets better as it sits in the refrigerator. Sometimes I even freeze half of it. It can definitely feed a family. I would say it makes about l2 cups.

I love homemade food but sometimes I just don’t think it is always better and sometimes, it just takes too darn long to make it. Who has the time?

I put the hot water on to boil for the noodles but I add garlic salt instead of regular salt.

I braise the ground beef with chopped onions and then drain. I add Ragu sauce (my favorite, Sauteed Onion and Garlic). Then I add some Italian seasoning…probably half a teaspoon or more if you like. Also, I sprinkle a little garlic salt, too. The sauce is ready in about 20 minutes at most.

Make sure you drain the noodles really well. You can add the noodles to the sauce or you can just put the well-drained noodles on the plates and add the sauce on top.

I always make buttered toasted Italian bread in the oven with spaghetti and a salad. My husband really enjoys sour cream and onion potato chips with spaghetti. Try it…it’s pretty good.

It is so aggravating to make a cake for just my husband and myself and half way thru the cake, it is so dried out.

The solution: Make cupcakes instead. Once you ice the top of them, the freshness seems to be sealed in better. You can also freeze the cupcakes before you add frosting. I put them in a freezer bag.

Another thing, you don’t have dirty dishes everytime you serve a piece of cake.

And….it is great to pack some in your husband’s lunch and maybe a couple extra for his friend(s).

I stopped making cupcakes once my kids got out of elementary school, I think. But, if you are an older couple like us, the cupcakes are quite a treat.

It is a matter of getting organized.

I put the meat on first since I want it cooked thoroughly and it gets more tender with time, in this case 25 minutes.

So, let’s say I put the pork chops in the pan with a little water, spice it with worcheshire sauce, garlic salt and Nature’s Seasoning and cover.

While the pork chops are cooking, I take some Zattaran yellow rice out. I get the water boiling and add the butter.

Then I open a can of green beans, drain and rinse off a couple times while still in the can. Pour into a pan, add water that covers the beans with half an inch more on top. Don’t overfill because the water has to get hot before it starts cooking. I add Nature’s Seasoning or sometimes a slice of bacon for flavoring. My mom cooks her canned green beans for hours and I swear, they taste just like fresh picked green beans.

By this time, the water is boiling for the rice. I add the rice into the water, stir, put on low and cover. Flip the pork chops and then add more spices or BBQ sauce. If you want to run take a shower, make sure you have enough water in the pork chops so they don’t burn.

That took all of five minutes. Everything is going so I set the table. Remember to try the Goodwill dishes–different place settings. It helps to change the look of the meal.

Have you tried the frozen biscuits that are quick frozen individually? Pillsbury makes them but there are a lot of different companies making them. They take about twenty minutes so turn your oven on before you even put the meat on. I wouldn’t put the biscuits in until after I get everything else going.

Another thing, my mom and I love jellied cranberry sauce. I decided a few years ago that it is a shame to just eat it for Thanksgiving and Christmas so I keep a can in the refrigerator at all times. One can lasts for at least two meals for the two of us. We actually eat it instead of something sweet after dinner.

It only takes about five minutes to get that meal cooking. The rice and biscuits both take about 20 minutes to cook so you have time to set the table, throw a load of laundry in the washer, go to the restroom, feed the dogs, pour yourself a glass of wine, etc.

I know it isn’t fun to work all day and then immediately walk into the kitchen to start dinner. And it makes your day even longer if you have to run by the grocery store before you can cook. That’s why it is important to shop smart. Buy meat in larger portions, individually wrap and freeze. Keep rice, mac and cheese and even hamburger helper on hand. I keep sweet potatoes and white russett (ONLY) on hand, too. Then keep canned green beans, frozen corn, frozen broccoli, frozen califlower, frozen brussel sprouts for example. Keep your cupboards full. Frozen vegetables ROCK. I steam them and it only takes minutes. When I don’t want to make a mess, I put a russett potato in the microwave. Poke holes in potato first.

Make grocery lists. If possible, plan two or three meals a head of time making sure you have all the ingredients.

Either while you are eating your dinner or when you are cleaning up, take out something from the freezer for your dinner tomorrow. If for some reason, you don’t end up cooking dinner the next night, the meat will keep for an additional day. So, if you see you don’t have something for dinner that you need for tomorrow’s meal, go to the grocery store that night, not on the way home from work. The grocery stores are not nearly as crowded after dinner as they are right after work so you aren’t the only one who does that.

I have found that since I grocery shop smarter, I really enjoy fixing a nice meal for dinner. There is no hassle because everything I need is at my fingertips.

If you look in my freezer, you will see individually wrapped pork chops, cube steak, hamburger meat, fish, steaks, roast, and chicken. Then I have frozen vegetables, a couple bottles of frozen water for my husband’s lunches, bacon, hot dogs, a frozen DiGirono pizza, perogies, bagels, loaf of bread, frozen biscuits and etc. I guess I treat my kitchen as a restaurant. I keep stocked up.

If you have room in your freezer, always keep a loaf of bread in there. When you take it out, and it thaws, it tastes so fresh. It always annoyed me to have to run to the store to get a loaf of bread or a carton of milk. With the high cost of gas, that loaf of bread just got real expensive.

Well, this is a long post so I will stop now.

My sister, Cindy mentioned she would like more information on getting food on the table fast. My husband loves that I can walk in the door and we can sit down to eat within half an hour.

Part of it is being ready to cook when I walk in the door. I buy food that is fast to fix. I remember to take something out either the night before or in the morning or have back-up quick foods.

I buy ground beef or ground chuck and divide it into one pound portions and freeze in aluminum foil or freezer bags. Frozen hamburger meat is so versatile. You can cook it on the stove with some water for faster cooking and then you can make taco salad, chili, sandwiches (sloppy joes) or even hamburger helper meals. This part of my back-up plan when I forget to take something out for dinner.

I buy T-bones or Ribeyes on sale and have them cut into 3/4 inch steaks so they cook faster. I individually wrap them in aluminum foil or in a freezer bag. Don’t freeze them together because they take much longer to thaw.

Pork chops, buy in bulk on sale, wrap individually. You can grill the pork chops with onions, or steam them and and add BBQ sauce or make gravy with them.

The gravy is just a matter of taking a cup or so of cold water, adding a tablespoon of all purpose floor and stirring until totally dissolved. Then add the flour mixture to pork chops when the chops are done and cooking on low. Stir until the gravy mixes well with juices and starts thickening. If it gets too thick, just add some tap water. Add a little worcheshire sauce for flavoring. You can add a package of pork seasoning to make the gravy if you prefer.

Chicken…I buy the frozen chicken breasts that are boneless. They are individually frozen (IQF-Individually Quick Frozen)so that helps. Just throw the package of breasts in the freezer. They are ready when you are. This is another “oops, I forgot to take something out meal”.

Steam and spice the chicken the way you like (BBQ, grilled with lemon pepper, etc) . Be brave, add soy sauce or teriyaki.

Another quick meal is make a salad and then chop up the grilled chicken and throw on top. My favorite salad is served with lettuce, tomato, cucumbers, shredded cheese, boiled egg and chicken with Ranch Dressing.
Keep boiled eggs on hand. Great for salads or a quick egg salad sandwich. Egg salad sandwiches are great for breakfast, too. You can eat it on the run. Better than a donut.

I have already written about making roasts by cooking them overnight and then make french dip sandwiches with the leftovers.

And then who doesn’t love breakfast for dinner occasionally. We only have a big breakfast on weekends so it is great to have bacon, egg, cheese bagels and home-fried potatoes during the week.

Okay, that’s how to do the meat part of the meal quickly.

During my career in restaurants, I picked up this recipe. I adjusted it somewhat to make a smaller portion.

First thing you need to do is boil 9 eggs. Boil for about l5 minutes and then immediately put into iced water to help make the shell easier to remove. Drain the water off and remove shells. In a separate bowl, mash the eggs up into small pieces. I usually use a potato masher but you can just use a fork.

While the eggs are boiling, I make the Ranch Dressing. I have tried the Ranch Dressing in a bottle….not so good. Make the packet of Buttermilk Ranch dressing you will find in the aisle with the bottled dressings. You will need to get the ingredients on the package (buttermilk and mayo). Refrigerate.

Shred 1 pound of imitation crab meat into a separate large mixing bowl. At Winn Dixie, the crab meat is in the case where the fish is being sold. It is not frozen when you get it so you can take it home and get right to work.

You will need 1/2 cup of finely chopped green pepper and 1/2 cup of finely chopped celery.

Add the eggs to the finely shredded imitation crab meat. Add the green peppers and celery. You are not going to use all of the Ranch dressing. Just add enough to get the ingredients wet but not soggy. Try 1 cup to start. Cover and refrigerate until ready to serve.

This recipe makes plenty of seafood salad. I have never measured how much it makes. But, my best guess would be about 8 cups.

Again, this is a great dish to take to a special occasion. I like to serve it with Ritz crackers but some of my family like saltines with it. My husband and I like it for lunch on the weekends. Serve it on a bed of lettuce and a few quarter slices of tomato and the Ritz crackers.

My daughter, Amber loves this recipe but she is so funny about shredding the imitation crab meat. She will shred almost every piece into tiny pieces and it will take her at least a half hour. Such patience.

I got this recipe from my sister-in-law, Jeannette, who lives in Greenville, SC. My husband loves it. It would be great to take to a church social or family reunion or any place where you need to take a dish of food.

First, you slice and boil your squash. You need two cups of cooked yellow squash and since it cooks down, I usually cook three raw cups to make sure I have enough.

While the squash is cooking, I grab a large mixing bowl and put 2 cups of crumbled Ritz crackers, l cup evaporated milk, l/2 cup of onions (optional), l cup of shredded cheese of your choice (I like the colby/longhorn cheese), 2 lightly beaten eggs, l tsp salt, l tsp of pepper, pinch of sugar, and 6 tablespoons of butter or margarine melted.

Once the squash is soft, I drain the liquid off and measure out two cups and add to mixture. Mix well and then pour the mixture into a buttered 8 x 8 pan or a 1 quart casserole dish.

Bake at 350 degrees for 40 minutes.

It is an attractive dish. It almost looks like mac and cheese and it smells so good. I forgot to put the cheese in one time but it was still delicious.

Sept 11, 2009—I started preparing two of these casseroles at one time and freezing one.   I double the recipe and when I put the frozen one into the oven, I cook it an extra 15 minutes, keeping the aluminum foil on it.  I take the aluminum foil off the last ten minutes or so and sometimes add a little extra shredded cheese.

This recipe came out a long time ago…but, I haven’t seen it in print for a long time so I thought I would share it. I don’t remember who published it or where it came from.

Take a large bowl..not metal..add a box of powdered sugar (make sure it is fresh or it will be lumpy), a stick of butter or margarine, l/4 cup of milk, and l/2 cup of cocoa.

Put in microwave on high for about 2 minutes. Take out and stir. If it is lumpy put it back into the microwave for another minute. Take out again and add 1 teaspoon of vanilla and beat. The fudge will get nice and shiny. Add pecans or walnuts, if desired. About 1/4 cup.

Pour into a square glass pan 8 x 8, or 9 x 9 that has been buttered. Refrigerate.

Variations of fudge:

Chocolate Peanut Butter Fudge:  Add 1/4 cup of peanut butter.

Peanut Butter Fudge: Delete the cocoa and use l/2 cup of peanut butter instead.

You can make a Rocky Road Fudge by adding almonds and coconut and tiny marsh mellows.

The fudge takes about 5 minutes to make and turns out perfect every time. Just make sure you get fresh powdered sugar. Yummy.

Okay, I don’t remember the recipe for making homemade pretzels (I will have to find one to share) but I have photographs and pictures in my mind of the day we made pretzels. It was on our dairy farm in Missouri. Come to think of it. I don’t know why we didn’t do it more often. It was so much fun.

I made the dough, the kids rolled it out and made the dough into the shape of a pretzel. I put the pretzels in the oven and then when they were done, we sprinkled sea salt on them. I remember they were yummy.

My daughters were so cute. They had little scarves on their head like their mommy. I really have to dig out those pictures and share them with you.

I think it really helps to get your kids into the kitchen and instill some interest in baking/cooking. Brian seems to like to grill out a lot. He is 36 now.

Brian was my first child and unfortunately, he ate a lot of over-cooked meals as I learned to cook. I wasn’t really allowed in the kitchen much when I was a kid. Mom was so particular about sanitary/cleanliness kind of stuff. So, I didn’t know much about cooking when I got married.  When Brian got to be a teenager, I noticed he liked everything on the burnt side.

Speaking of food, if you want a great cake in Raleigh, NC…go to www.pipacakes.com.   You can order a cake and it will be beautiful and delicious.