Hamburger Soup

The Pioneer Woman

• 2-1/2 pounds Ground Chuck
• 1 whole Large Onion, Diced
• 2 stalks Celery, Diced
• 3 cloves Garlic, Minced
• 1 can (14.5 Ounce) Can Whole Tomatoes
• 3 cups Beef Stock Or Beef Broth, Plus More As Needed
• 1 whole Yellow Bell Pepper, Seeded And Diced
• 1 whole Red Bell Pepper, Seeded And Diced
• 1 whole Green Bell Pepper, Seeded And Diced
• 4 whole Carrots, Peeled And Sliced On The Diagonal
• 5 whole Red Potatoes, Cut Into Chunks
• 3 Tablespoons Tomato Paste
• 1/2 teaspoon Kosher Salt (more To Taste)
• 1/2 teaspoon Black Pepper, More To Taste
• 2 teaspoons Dried Parsley Flakes
• 1/2 teaspoon Ground Oregano
• 1/4 teaspoon Cayenne Pepper (more To Taste)

In a large pot over medium-high heat, brown the meat with the onion, celery, and garlic. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)

Return the pot to the heat and add the rest of the ingredients. Stir to combine, then bring to a boil. Reduce the heat, then cover the pot and simmer the soup for 15-20 more minutes, until potatoes are tender but not overly mushy. 

Soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust seasonings, adding more salt if needed.

Serve with crusty bread!      12 servings

Barbecued Ribs or Chicken

Peggy Waltman

This sauce is also good on Chicken

1 c. ketchup
1/4 c. oil
1/4 c. liquid smoke (Colgin)
2 dashes of soy sauce
2 c. Pace picante sauce
1/2 c. brown sugar
1/2 tsp. minced garlic
Country style spare ribs or chicken

Combine above ingredients and stir well.  Put ribs in pan and pour half of sauce over ribs.  Cover and cook at low heat (350) for 3 or 4 hours or until tender.  About 30 minutes before serving, drain off accumulated juices and put fresh sauce on top of ribs again.  Don't cover and resume cooking to glaze them.  Reserve some sauce to serve with.  If making a lot, I double the sauce recipe.

Italian Sausage Soup with Tortellini

Barbara Creer

1 lb. Italian sausage
1 c. coarsely chopped onion
2 coves garlic, sliced
5 c. beef broth
1 c. water
2 c. chopped tomatoes
1 c. sliced carrots
1/2 tsp. basil leaves
1/2 tsp. oregano
8 oz. tomato sauce
1 1/2 c. sliced zucchini
8 oz. frozen tortellini
3 Tbsp. chopped fresh parsley
1 medium chopped green pepper
grated Parmesan cheese

If sausage comes in casing, remove.  In large soup pot, brown sausage.  Remove from pan and let drain, reserving 1 tablespoon drippings in pan.  Saute onions and garlic in drippings until onions are tender.  Add broth, water, tomatoes, carrots, basil, oregano, tomato sauce and sausage.  Bring to a boil.  Reduce heat and simmer uncovered, 30 minutes.  Skim fat from soup.  Stir in zucchini, tortellini, parsley and chopped green pepper.  Simmer, covered and additional 30 to 40 minutes or until tortellini are tender.  Sprinkle Parmesan on top of each serving

Confetti Shrimp Salad

Maryjane Melis

Dice and add:

1 shallot

1 green pepper 

1 red pepper

2 stalks celery

4 medium tomatoes on vine chopped

1/3 cup chopped fresh parsley

1 seeded cucumber diced

3 cups salad shrimp 

juice of 1/2 of a lemon 

salt to taste

pepper to taste

Key Lime Pie

Delicious from: A Bountiful Kitchen Blog

https://abountifulkitchen.com/2008/11/my-my-my-my-key-lime-pie.html


My, My, My, My Key Lime Pie

2 cups graham cracker crumbs, crushed with a food processor (about 1 1/2 packages)
1/3 cup butter melted

1/4 cup sugar
1 teaspoon cinnamon
Mix together in a large bowl. Press onto bottom and 1” up the sides a 9” greased spring form pan or a pie plate. Bake at 350 for 10 minutes. Cool.

3 large eggs, separated
1 14-ounce can sweetened condensed milk
½ cup key lime juice
1 tablespoon lemon juice
2 teaspoons grated lime peel
2 tablespoons sugar
1-2 cups whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla

Whisk egg yolks; add condensed milk and next three ingredients. Beat egg whites until foamy with mixer. Gradually add 2 tablespoons sugar beating until soft peaks form. Fold into yolk mixture, spoon into prepared crust. Bake at 325 degrees for 15 to 20 minutes, until set. Cover and chill for 4- 8 hours. 

Beat whipping cream until stiff. Add sugar and vanilla. 

Old Fashioned Sour Cream Cake Donuts

Ingredients

For the Donuts:
• 240 g Granulated sugar (1 ¼ cups)
• 36 g butter ( 2.5 tablespoons)
• 90 g egg yolks (about 5 large yolks)
• 380 g sour cream (1 ½ cups)
• 600 g pastry flour, All-Purpose flour is fine ( 4 ¾ cups)
• 15 g baking powder (1 tablespoon + ¾ teaspoon)
• 12 g kosher salt (1 tablespoon)
• 96 fl oz Oil for frying (I used canola)
For the Glaze:
• 100 g whole milk (100ML)
• 4 g kosher salt (1 teaspoon)
• 400 g powdered sugar (3 ¼ cups)

Instructions

To Make the Donut Dough:
1. In a large bowl sift together the pastry flour and baking powder. Whisk in the salt to distribute. Set aside.
2. Line a large mixing bowl with plastic wrap and then spray the surface of the plastic wrap. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the granulated sugar, butter, and yolks on high speed until the mixture lightens and the volume increases, about 2 minutes.
4. Stop the mixer and add the sour cream, then mix on medium until the mixture is smooth and homogenous.
5. With the stand mixer on low, gradually add the dry ingredients to the bowl a large spoonful at a time. Add the next spoonful when you only see a few large streaks of flour left in the bowl. Stop the mixer when the dry ingredients are fully incorporated. You want to do this as quickly as possible so that not too much gluten develops, which will make tunnels in your cake and it will be tough.
6. Transfer the dough to the plastic wrap lined bowl, spray the top of the dough with nonstick spray and then fold the edges of the plastic over the top to cover.
7. Refrigerate for 60 minutes. At this point the dough can be held in the fridge for up to 1 week.
To Cut & Fry:
8. Line a baking half-sheet pan with parchment paper and spray the paper with nonstick spray and set aside.
9. Lightly dust a work surface with flour. While the dough is still in the bowl dust the top of the dough with flour. Turn the dough out onto your floured work surface, floured side down. Lightly dust the top with more flour.
10. Working quickly to keep the dough cool, roll out the dough to ½ inch thick.
11. Brush any excess flour from the top of the dough. Use a 3-inch and 1 ¼ - inch ring cutters to cut the donuts and holes. Lightly tap the rings in flour before cutting each donut. Place the donuts and donut holes on the prepared sheet pan. [After I cut all my donuts, I went back and cut more “holes” with the small cutter from the scraps of dough. Waste not, want not!]
12. Cover sheet pan with plastic wrap, but be sure not to let the plastic touch the top of the donuts. Chill in the refrigerator for 30 minutes. I let mine chill overnight at this step.
13. While your donuts chill, make the glaze. In a medium bowl whisk together the milk, powdered sugar and salt. Cover the glaze with plastic wrap directly on the surface. You can heat up the glaze over a pot of simmering water on the stove if you want it thinner. I dipped my donuts while they were still very hot, so I didn’t need to do this.
14. Pour oil into a fryer or a Dutch oven, making sure the oil is at least 2 inches deep. Heat your oil to 350° F. Adjust your heat to keep the temperature between 350° - 360° F while frying. You will need a clip-on fry/candy thermometer for this. I heat my oil up to 360° F before adding a batch of donuts because the cold dough will lower the temperature of the fryer oil.
15. Gently place 3 donuts in the fryer, keep the remaining donuts in the fridge. Once they rise to the surface, cook for 30 seconds and then flip them with a slotted spoon. Fry until the bottom develops a nice golden brown color, about 80 seconds. Flip it again and then fry for another 80 seconds or until the color is a nice even golden brown. Transfer to a wire rack set over a sheet pan or paper towels. Donut holes fry for 30 seconds then flip, then another 60 seconds, then flip, then another 40-60 seconds. They will puff up and be golden brown all over. You can cook them for the same amount of time as the full donuts but they will be a little dry. [Before I fried all of my donuts, I tested one and broke it open to make sure it was cooked. ]
16. Once the donut is just barely cool enough to handle (I only waited about 20 seconds but I have no feeling left in my fingertips…), dip the donut in the glaze and place back on the wire rack. Dipping a hot donut will give you a nice, even glaze that isn’t too thick or too thin!
17. Store in an airtight container overnight but they are best consumed the day they are fried.

From: http://americanheritagecooking.com/2016/02/old-fashioned-sour-cream-cake-donuts/