Daily Archives: 22/05/2011

Grandma Bea’s BBQ Sauce

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Ingredients
1 medium onion, diced
1 can (10.75 oz.) tomato soup
3/4 Cup. water
3 Tbsp. cider vinegar
1/2 Cup brown sugar
2 Tbsp. Worcester sauce
1 Tsp. paprika
1.2 Tsp chili powder
1/4 Tsp pepper
1/2 Tsp dry mustard
1/8 Tsp ground cloves
1/4 Tsp garlic powder (more if you desire)
1 Tsp salt (to taste)
1/4 Tsp cinnamon

Directions
Combine all ingredients in order, bring to a boil and them simmer over low heat until thick.

Notes
As noted by the recipe name, this came from my dad’s mom who was an outstanding cook! I would pass on using ketchup as a substitute for the tomato soup, since it’s really too sweet. I might consider using tomato paste and thin it with water, but tomato soup is a good base to start any BBQ sauce with. It comes recommended from my mom to use “only Campbell’s” soup. This was her BBQ recipe she used when I was a kid when we would eat chicken.

Potato Casserole

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Ingredients
1 large bag frozen southern style hash browns
1 can Cream of Celery soup
1 can Cream of Potato soup
12 ounces sour cream
8 ounces cheddar cheese, shredded
1 medium onion, chopped

Directions
Pre-heat the oven to 350 degrees. Lightly coat a 9″ x 13″ Pyrex pan with cooking spray. In a large bowl combine and mix all the ingredients. Bake uncovered 1 hour or until the top is browned and bubbly.

Notes
This recipe came courtesy of my mom, who received it from Mary DePriest years ago. I also remember eating this dish as a kid. This makes a quick and easy side dish for nearly any beef dish. You could also substitute the Cream of Celery soup with Cream of Mushroom or even add sliced mushrooms if you desire.

Pico de gallo

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Ingredients
4 Roma tomatoes, chopped
1/2 onion, chopped (or red onion)
1 Jalapeno pepper, diced
1 Tbsp. garlic, minced
1/2 Cup cilantro
1 Tbsp. lime juice
Cumin, pinch

Directions
Combine all the ingredients in a bowl, stir, cover and refrigerator for 30 minutes.

Notes
This came from book, The Joy of Cooking and is a wonderful and simple Pico de gallo recipe you can use as a condiment on top of tacos or as a complement to tortilla chips. If you want to jazz it up a bit think about adding some avocados and queso fresco. I have also tossed in some smoked chipotle chili powder to add a bit more kick to it. You could also add more or hotter chilies if desired. You really cannot go wrong with this recipe.

Singapore Noodles

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Ingredients
1 lb. dry vermicelli pasta
2 skinless, boneless chicken breasts, cut into strips
2 cloves garlic, minced
3 Tbsp. vegetable oil
1/2 onion, sliced thin
2 carrots, sliced thin (optional)
2 celery stalks, sliced thin (optional)
1 Cup bean sprouts
3 green onions, sliced
2 Tbsp. soy sauce (low sodium)
3 Tbsp. curry powder
1/4 Cup water

Directions
Bring a large pot of water to a boil. Add the vermicelli noodles and cook for 8-10 minutes or until al dente. In a high sided pan or wok heat the oil. Add the chicken and garlic and cook until the chicken is browned. Reduce the heat to medium-low add the onion, carrots and water. Cover and steam for 5 minutes. Stir in the celery and green onions.

Mix in the soy sauce, curry powder and bean sprouts. Stir until the dish is blended and hot, cook for 5-7 minutes. Toss in the noodles and serve with a chili sauce or soy sauce.

Notes
I know I was looking for the proverbial “needle in a haystack” went I searched the Internet for a recipe for Singapore Noodles, which is Asian for “clean out the fridge.” I am quite spoiled because of the dish that is served in Oakland at Phnom Penh. He makes an outstanding noodle dish with chicken, add some of this signature chili sauce and it’s a dish to die for. My attempt didn’t come close to what they serve, but in a pinch it works. Unfortunately I have yet to duplicate the chili sauce, nonetheless this is still good, either as a side dish or a main course.

You can serve this dish meatless or add pork, shrimp or beef if desired. I prefer chicken in my Singapore Noodles. You can also add or delete any of the above vegetables depending on what you have in your refrigerator. I prefer my noodles with bean sprouts, firm tofu and green onions and a crushed peanut topping. Experiment and see what works best for you.

Blue Cheese Slaw

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Ingredients
1 egg
2 Tbsp. lemon juice
1 Tbsp. Dijon mustard
2 Tbsp. sherry vinegar (or cider vinegar)
2 Cups peanut oil (substitute vegetable or olive)
1 ounce Maytag blue cheese
1/2 head green cabbage, shredded
3 green onions, sliced thin
1/2 Maytag blue cheese, crumbled

Directions
In a food processor combine the egg, lemon juice, Dijon mustard and vinegar. Puree for about 30 second and then slow add the peanut oil. Season with salt and pepper and add the Maytag blue cheese, process for another 10-15 more seconds. Push the mayonnaise through a fine mesh strainer (optional).

Toss the cabbage with enough mayonnaise to coat. Add half of the green onions and a 1/4 cup of the crumbled blue cheese. Season with salt and pepper and toss well. Serve with your favorite entree.

Notes
The original recipe came from the Food Network and was served with BBQ Shrimp. Never have I actually strained my mayonnaise mixture through mesh, I would add it to the cabbage (pre-shredded package), toss well and add the blue cheese and green onions.