City Chicken

Here it is the basic City Chicken recipe and yes there isn't any chicken in it...

This is a recipe from long ago but seems to be coming around again.  A hometown favorite when I was growing up.  Veal was in abundance and so was pork so add a wooden skewer and mix the cubes and that's about it.

UPDATED:

1 lb. veal cubes
1 lb. pork cubes
2 eggs beaten well
8 wooden skewers
1 tsp. Salt
1/4 tsp. Pepper
1/2 to 3/4 C breadcrumbs***(you can use seasoned breadcrumbs if you prefer)
Dash onion powder
Dash garlic powder
1/2 tsp. parsley
1/4 C (approximately)Vegetable or olive oil (whatever is best in your house)

***NOTE: Veal has been difficult to get so pork is easily substituted.  It’s still delicious.

Trim off any unsightly fat from veal and pork.  Dip veal and pork cubes in beaten seasoned egg.  Alternating veal and pork add as many to a skewer but leave some space on the end so you are able to dip the whole skewer in seasoned breadcrumbs evenly.

  Fry in a light amount of cooking oil slowly until browned.  Place on a baking dish and bake at 350 degrees covered for approximately 30 minutes.  Remove from oven and serve with your favorite side dish.  Ours was on this particular day oven baked sweet potatoes.  Yummy!

Beef Barley soup with veggies, Recipe 2

New photos 10/9/2023

Note: this can easily be made in a ****crockpot on low for 4 to 6 hours depending on your crockpot.  If necessary add extra broth to thin when serving.

****Increase broth by 1 1/2 cups and decrease barley by 1/2 cup. also I would suggest browning meat first before placing in crockpot. The reason for this is that the barley absorbs liquid.


I've made beef barley soup before but today I decided to try one very similar to the back of the barley box I recently purchased. Mine is a bit different since I don't use bouillon cubes in my adapted recipe and I add parsley as well.

I doubled the recipe because I knew I'd be going to be eating soup for a few days. (1) one it's cold outside and (2) I have a cold.

Most times a basic cold doesn't stop me from moving and my desire to eat homemade always uppermost in my mind.

10/27/17

Here goes.

Ingredients:

1 lb. lean ground beef
1/2 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 clove minced garlic
2- 32 oz. beef broth
1- 14 oz. can diced tomatoes juice included
1/2 tsp. dried basil
1/2 tsp. dried parsley
1 1/4 cup dried barley
1 small bay left (optional)

Saute onions, carrots and celery in about 1 T. olive oil for a few minutes. Add garlic and ground beef. Cook until beef is no longer red,  add tomatoes, broth, basil, parsley and barley. Cook on low simmer until barley has thickened the broth slightly. If you find it is too thick you can add either some water or more beef broth.

This recipe is cooked and ready to eat in about 20 to 30 minutes cooking it on your stove.

Enjoy!

 

Boston cream poke cake

Making another Poke cake!  Boston Cream that is.  Yum

A quick note:  Make sure your icing is of medium consistency.  Mine was too thin and as you will see in the photo it was syrup looking.  

Note: icing should spreadable or pourable but not thin. 

 I really will make this again with determination since my original recipe for Boston Cream Cake is awesome I was playing with the recipe to make it easier for the holidays.  Not as pretty but still delicious.  Enjoy!

***A quick thought. You can Fill the holes with chocolate pudding and top with cool whip.

2/27/17

1 pkg. white cake mix prepared according to directions

1 large vanilla instant pudding prepared according to directions or 1 regular size if you are only filling holes. 
13x9 inch pan
Spray pan .  Bake cake according to directions

When baked remove from oven and poke large holes in cake immediately..

Cool completely.

While cake is baking make pudding according to directions and set aside.


When cooled fill holes with pudding( note: just fill holes(large)use either end of a large whisk or something the size of a nickel.  Save extra pudding for use later for those who like more pudding! 
Icing cake with cocoa topping. Refrigerate until ready to serve.

Topping

2 cups Confectioners sugar 

4 T Cocoa
Milk
A tsp at a time
8 oz. Cool whip optional

Example of size of holes.  Pudding needs larger size than you would use for jello liquid when making a poke cake with jello.

Happy Baking from my kitchen to yours,

Hamburger veggie pie

Here’s a hearty winter meal that you can make and enjoy the leftovers too!

One of my favorite that’s easy to make and enjoyed by my family.

This meal can be easily made using ground turkey or ground chicken.


1 1/2 lb. ground beef
1 medium onion sliced
2 medium potatoes ( microwave 3 minutes and remove skin)
1/2 cup diced carrots
1/2 cup frozen peas
1 pkg. refrigerated pie crust(room temperature)
2 T Canola or vegetable oil

Preheat oven to 400 degrees.

In a large skillet place oil.  Add beef, salt and pepper and onion.  When beef starts to slightly brown and onions start to cook add carrots and potatoes.  Cook until beef is no longer red and veggies are tender.   Sprinkle about 2 tablespoons flour over mixture and 1/4 cup of water if necessary.  Stir gently until coated and flour is no longer visible.  Remove from heat and allow to cool.

In a 9” Pie dish place one crust.  Pinch edges.  Gently add hamburger veggie mixture.  Place the other pie crust on top and pinch to seal.  With a fork prick several times.  Place in center of oven and bake 400 degrees approximately 20 to 30 minutes.  After 10 minutes cover edges with aluminum foil if the crust is browning too quickly.  Remove from oven and allow to set about ten minutes before cutting.

Serve with a salad or top with gravy.

Shrimp Salad with spring pea mix!

 ****Short cut recipe: 

I bought cooked shrimp, used dried dill, frozen snow peas and regular potatoes. Seasoned as the recipe called for but I halved the recipe..Watch amount of onion!  I refrigerated shrimp salad and served over room temperature pea mix.  

Original recipe:

Here is a new salad for you salad lovers!  I came across this recipe in  Good Housekeeping and was very anxious to try it.  I adapted it to our liking as many that I post. (I make note when I have changed or added something different in the recipe).  It suggests serving it warm but I chose to refrigerate the salad mix and place my warmed peas and snow peas around it when I served it. (I didn't have any sugar snap peas so I substituted)...Hubby loved it and so did I!!!

Place your eggs in a single layer on the bottom of your pot and cover with cold water. The water should be about an inch or so higher than the eggs. Cover the pot with a lid.
Note: after my eggs came to a rolling boil I covered them and allowed them to remain in water for 15 minutes.

6/23/14

The picture in the magazine looked great and it pulled me to try it.  That is usually why I like to post pictures to tempt you!   I decided this might be a good Spring salad to make for our main course today.  A picture speaks a 1,000 words.  Enjoy!  * I don't see why chicken couldn't be substituted if you don't care for shrimp.



Here is the recipe as listed in the magazine (I halved it for two) and did it my way!

12 large eggs
1 lemon
3 sprigs fresh dill (I used dried)
12 oz. shelled large shrimp(cooked shelled and De veined)
12 oz. Yukon gold potatoes , scrubbed and cut into 1/2 inch chunks
salt and pepper
1 1/2 cups frozen peas
12 oz. sugar snap peas strings removed and halved
1 cup plain yogurt (I used Greek yogurt)
1 tablespoon Dijon mustard
1/2 cup finely chopped red onion
3 stalks celery finely chopped
1 tablespoon white wine vinegar
2 tablespoons olive oil

Cover eggs with water and heat to boiling; remove from heat at let stand 5 minutes. 

Place potatoes in water  and cook until tender.  Drain well.  In a medium pot (3 qt) bring water to boil add snap peas and frozen peas..(I used frozen for both)  Cook 2 minutes until bright green in color, drain.

In  large bowl, whisk yogurt, mustard, 1 tablespoon lemon juice and 1/4 tsp. salt and pepper.  Add hot potatoes , onion, celery, shrimp, eggs and dill..Fold gently until well combined.

In another bowl, whisk vinegar, oil, remaining 2 tablespoons lemon juice, and 1/8 tsp. salt and pepper.  All all peas and remaining dill.  Toss until well coated.  Spoons shrimp salad into center of serving platter, then spoon pea mixture all around.  Garnish with reserved egg quarters.  Serve immediately.



Rinse eggs under cold water until cool enough to handle.  Peel and cut in quarters.  Set aside

Squeeze 3 tablespoons juice from lemon and sprinkle on top of salad.
 

 

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6/8/12