Monday, September 24, 2012

Fall For Them Leaves

Fall For Them Leaves

Makes: 6 servings
Prep: 30 mins Cook: 30 mins
6 carrots, peeled and cut lengthwise in half
2 large parsnips, peeled, trimmed and cut lengthwise in half
1  rutabaga, peeled and cut lengthwise into 1/4- 1/2-inch slices
1  sweet potato or yam, peeled and cut lengthwise into 1/4- 1/2-inch slices
8  fresh sage leaves
3 tablespoons Country Crock® Spread, melted
Fresh ground black pepper
1. Preheat oven to 400 degrees F.
2. With a small sharp knife, cut vegetables into leaf shapes. Score some of the leaves with lines down the center to make them more "leaf-like.''
3. Put all of the vegetables and sage onto a parchment lined rimmed baking sheet. Drizzle Country Crock® Spread over vegetables. Season with black pepper. Toss to coat.
4. Roast in oven until golden brown and tender, about 30 minutes.
From the Test Kitchen
  • Tip Substitute any root veggies you like, or whatever's available locally, for this dish.
Nutrition Facts (Fall For Them Leaves)
  • Servings Per Recipe 6,
  • Calories 140,
  • Protein (gm) 2,
  • Carbohydrate (gm) 25,
  • Fat, total (gm) 4,
  • Saturated fat (gm) 1,
  • Dietary Fiber, total (gm) 6,
  • Sugar, total (gm) 11,
  • Vitamin A (RE) 2988,
  • Vitamin C (mg) 30,
  • Sodium (mg) 240,
  • Percent Daily Values are based on a 2,000 calorie diet

Friday, September 21, 2012

Chuck Wagon Beans

Chuck Wagon Beans Recipe

1/2 lb bacon slices
3 lbs ground beef
1 lg onion, finely chopped
1 cup celery, chopped
2/3 cup beef broth
1-1/2 cloves garlic, minced
1-1/2 cups catsup
3 tbsp prepared mustard
1/2 tsp pepper
2 cans Bush's Baked Beans (13 oz)

In large pan, fry bacon until crisp, remove and drain. Pour away drippings. In same pan, add and stir ground beef, onion, and celery. When beef is brown and onion is tender, stir in broth and remaining ingredients. Cover and bake one hour, or in crock pot until hot and bubbly. Crumble bacon, sprinkle over beans.

Makes 12 servings, 1 cup each.

Thursday, September 20, 2012

Southwest Spaghetti Pie

More a casserole than a pie, this dish is a perfect potluck contribution.

8 oz dried spaghetti
1/2 cup milk
1 egg
1 lb ground pork
1 large onion, chopped (1 cup)
1 medium green pepper, chopped (3/4 cup)
1 clove garlic, minced
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano, crushed
1/2 tsp salt
1/4 tsp ground black pepper
1 15-oz can tomato sauce
1 cup shredded Monterey Jack cheese with jalapeno peppers
1 cup shredded cheddar cheese

Cook spaghetti according to package directions; drain well. Return to pan. Combine milk and egg and stir into hot pasta. Transfer to a buttered 3-quart rectangular baking dish (there will be some free liquid).
Meanwhile, in a large skillet, cook pork, onion, sweet pepper, and garlic until meat is brown. Drain off fat.
Stir chili powder, cumin, oregano, salt, and black pepper into meat mixture in skillet. Cook and stir 2 minutes more. Stir in tomato sauce. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Spoon on top of pasta in dish. Sprinkle with cheeses.
Bake, uncovered, in a 425F oven for 10 minutes or until cheese is bubbly around the edges. Let casserole stand 5 minutes before serving. Makes 8 servings.

Optional: Substitute equal amount of ground beef for the pork.

Wednesday, September 19, 2012

Recipe: Susie's Chai

Susie's Chai
1 14-oz can sweetened condensed milk
1/2 tsp ground cardamom
1/4 tsp ground allspice
1/4 tsp ground cinnamon
1/4 tsp ground cloves
1/8 tsp ground black pepper
1. Pour entire can of milk into a clean, dry jar.
2. Add all the spices and cover tightly with lid.
3. Place in refrigerator. The longer it stays refrigerated, the better it gets.
4. To use, stir the mixture and scoop out 2-3 tablespoons directly into a cup of very strong, very hot black tea.
Makes 1-3/4 cups.
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Lena Austin

Sunday, September 16, 2012

Holiday Drink: Frosty the Caramel Apple Pie Cocktail

Frosty the Caramel Apple Pie

Go to Cocktails for more comforting, cold-weather recipes and videos.

Frosty the Caramel Apple Pie

By Stephen Phillips
This festive holiday cocktail draws inspiration from decadent caramel-apple pie.

Single Serve Recipe

Ingredients:1-1/2 oz. vodka or tequila

1 oz. Hiram Walker Butterscotch Schnapps

1-1/2 oz. apple cider

1 tsp. fresh lemon juice

Apple slice for garnish

Crushed graham crackers

Preparation:First, rim the lip of a chilled cocktail glass with your crushed graham crackers.
Pour all the liquid ingredients into a cocktail shaker filled with ice.
Shake well.
Strain into your chilled cocktail glass.
Garnish with an apple slice.
Note: Serve over ice in a large wine goblet.
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Lena Austin

Friday, September 14, 2012

Lena's Diet Matrix

Short Ribs
Chicken Thighs
Pork Shoulder, cubed or Spam
Bulk Pork Sausage or Ground beef
Chuck Roast, cubed
Cauliflower, zucchini,  turnips, rutabaga, parsnips, carrots, spinach, or Broccoli
Mushrooms (add last)
Red Wine
White Wine
Soy Sauce
Beef or Chicken Broth (Homemade is best)
Diced tomatoes
Dried mushrooms
Bay Leaves
Fresh herbs like thyme, rosemary, and parsley
This matrix is my not-so secret list of "throw together" meals. Be aware you can vary the liquids, but if you won't drink the wines or beers, don't cook with them. For example, I happen to be very fond of a Reisling (white) wine that comes in a blue bottle with a sun on the logo. It cooks well. OTOH, I can't stand most pinot grigio, so I don't have it in my food. Same goes for the beers. This year, I'm going to try some of the Samuel Adams flavored beers. However, don't overlook the stale beers left when someone throws a party. It's free flavor.
Same goes for the vinegars. Don't forget herbal vinegars. I keep white, cider, sherry, balsamic, wine vinegars and rice wine vinegars on hand.
Simply choose your meat (Row 1), choose your veggies (Row 2), choose your braising liquid (Row 3), and choose your flavor enhancers (Row 4).
Prep: Chop up everything in advance. Measure your ingredients or have them standing by. (Salt and pepper are always welcome, but be sparing.)
You may use a deep frying pan and a crock pot or (my new favorite) the electric skillet.
  1. Braise your meat. Fully brown it in a splash of oil. The more carmelization, the more flavor. Remove the meat and either put it in the crock pot or bowl to add back to the skillet later.
  2. Throw in the veggies and give them a stir-up to help scrape up the brown bits. (You can add mushrooms in the last few seconds, since they cook so quickly.) Throw the veggies in the crock or put in the bowl on top of the meat.
  3. Now throw in the liquid, enough to cover the bottom and give you enough to give you some sauce. Scrape up the last of the brown bits and flavor from the pan.
  4. Add the herbs/flavor to the sauce. Now, if you're using the crock pot, pour the sauce over the meat and veggies, slap on the lid, turn on the crock and walk away. If you're using the electric skillet, add the meat and veggies on top of the sauce and stir it well. Turn the skillet to low, slap on the lid, and check it every ten minutes until done.
The rest of your groceries are your snacks like eggs (for boiling), bacon and sausages, vegetables (see above matrix), chicken strips, sliced cheese, canned tuna/salmon. You can have mayo, but beware the calories. Mustard is better.
If you must have a carb substitute, try quinoa. It cooks like rice in a 2:1 ratio of water to quinoa, and keeps very well in the fridge. It can be eaten as a hot cereal or used like rice or pasta.
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Lena Austin

Thursday, September 13, 2012

Re: Russian Tea

The first is the recipe I grew up with.
Friendship Tea Mix
18 ounces Tang drink mix
1 cup instant iced tea
2 cups granulated sugar (or equivalent in Splenda)
1 package powdered lemonade mix
1 1/2 teaspoon ground cinnamon
3/4 teaspoon ground cloves
Mix and place into a covered jar or other container. For hot tea mix 2/3 tablespoon to 1 cup of hot water. For iced tea mix substitute cold water and pour over ice.
Friendship Spiced Tea Mix
1 jar (18 oz.) Tang or store brand equivalent
2 cups granulated sugar
1/2 cup red cinnamon candy (red hots)
1/3 cup instant tea mix
1 teaspoon ground cinnamon
1 teaspoon ground cloves
Combine all ingredients and store in an airtight container. To serve, stir 1 1/2 tablespoons of mix into 1 cup hot water, stirring until the candies dissolve.
About the Author
Brenda Hyde is a Mom of three, a freelance writer and editor of Old Fashioned Living. For information on subscribing to her newsletters Click here
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Lena Austin

From: "" <>
To: Lena Austin <>
Sent: Friday, November 11, 2011 9:25 PM
Subject: Re: Recipe: Autumn Potato Gratin


On Nov 11, 2011, at 18:24, Lena Austin <> wrote:

We serve this every year...

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Lena Austin

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