Mom's Rice Pudding

Mom (also known as Ruthie) asked me to post this recipe for the well-being of man. Truly. There's not a problem in the world that a big bowl of mom's warm rice pudding can't solve... or at least make you so full you can't remember. I added it to the Breakfast category because it really does make a lovely breakfast... in fact, I think we'll have it tomorrow.

Mom's Rice Pudding
½ c uncooked rice
1 cup water
½ c sugar
1 T. cornstarch
Dash of salt
2 eggs
2 ½ c. milk/cream
1 T. lemon juice
½ c raisins
1 tsp.Cinnamon
¼ tsp. nutmeg

Cook 1/2 cup rice in the 1 cup of water or however you normally cook your rice. Mom always cooked it over the stove, but I use a microwave rice cooker.
Heat oven to 350 deg. Blend ½ sugar and cinnamon and nutmeg. Add to beaten eggs. Stir in rest of the ingredients. Pour into an oven safe casserole dish. Place in a pan of water. Bake for about 1-1/2 hours. Do not overbake. When the middle is just set it is done. Stir about every 15 min.

Note from Mom:
How much cream do I use? About 1/3 ratio. Or whatever I have on hand. This is not exact science guys. Of course, when I make this I x5 it.

Chicken Chili Blanco

I do believe that this is one of my husband's favorite soups. If I'm feeling like making soup, this is typically what he requests.Chicken Chili Blanco

From: Mom Solter

3 cans great northern beans
3 cups chicken broth
1 onion, chopped
1/2 Tbs. oil
3 cloves garlic
1/2 can green chilies, drained (I typically just throw the whole can in)
1 tsp. cumin
1/2 tsp. oregano
1/2 tsp. cayenne pepper (optional)
2 cups cooked chicken, diced
1/2 cup sour cream
1 1/2 cups colby or monterey jack cheese
Garnishes:
sour cream
fresh cilantro
chopped tomatoes
tortilla chips

Saute onions in oil until golden. Combine remaining ingredients except for the sour cream and cheese in a large pot. Simmer for 30 minutes. Add sour cream and cheese. Heat until melted.

Serve with desired garnishes.

Mom's Sweet Potatoes

These are the sweet potatoes that I grew up on. Mom made them every Thanksgiving and sometimes we could convince her to make them other times too if we begged enough. Except my mom NEVER put marshmallows on top. That is to please the husband.Mom's Sweet Potatoes

From: Mom Solter

4-6 sweet potatoes
1 stick butter
1-2 cups brown sugar
1/2 can crushed pineapple, with juice
1/2 tsp. salt
1/4 cup Karo syrup
1-1 Tbs. molasses
1/4-1/2 tsp. cloves
1/4-1/2 tsp. cinnamon
Mini Marshmallows, if desired

Preheat oven to 35o degrees. Scrub potatoes and cut into 2" chunks. Cover with in a large pot and bring to a boil. When potatoes are fork tender, poor off the water. Cover with cold water until they are cool enough to handle. Peel skins off with a knife or your fingers. Cut into 1 - 1 1/2" rings. Place in a 9x13 pan and set aside.

Place at least one stick of butter in a pan. Melt butter and add brown sugar. Add crushed pineapple and juice (I usually add all of the pineapple and such because I figure you can't go wrong). Add salt, Karo Syrup, molasses, cloves and cinnamon. Bring to a boil and simmer for 1 minute, stirring constantly. Pour over sweet potatoes. Sprinkle with mini marshmallows, if desired. Bake for 30 minutes. Ladle sauces over potatoes and serve.

Strawberry Rhubarb Sauce

This is my favorite ice cream topping. My mom made it all of the time growing up. Perhaps that is because he has rhubarb growing like a weed in her back yard. Nonetheless, I LOVE it.Strawberry Rhubarb Sauce

From: Mom Solter

1 pkg. strawberry jello
3 cups chopped rhubarb

Place chopped rhubarb in a microwave safe bowl. Microwave for 6-8 minutes until mushy, stirring every 2 minutes.

Add strawberry jello; mix well. For some reason you are supposed to refrigerate it until it is set and add gobs of it on top of your ice cream. We always pour the hot stuff on top. Divine, I tell you, divine.

Meatloaf

I love meatloaf. There is something about it that just makes me feel all warm and fuzzy inside.
Meatloaf

From: Mom... aka Ruth Solter

1-1 1/2 lbs. ground beef
1 cup saltine crackers, crushed
8 oz. tomato sauce
1 egg
1/4 cup minced onion
1 1/4 tsp. salt
1/4 tsp. each pepper, celery salt, garlic salt, dry mustard and sage
1 Tbs. worcestershire sauce
BBQ sauce
Ketchup
Brown Sugar

Mix all but the last three ingredients together. Form into a loaf in an ungreased 9x13 pan.

Mix together desired amounts of BBQ sauce, ketchup and brown sugar. I usually do about 1/2 and 1/2 ketchup and BBQ sauce and just dump in a small handful of brown sugar. I like my sauce sweet. Pour over the top of the meat loaf.

Bake at 350 degrees for 1-1 1/2 hours.

Chicken Breasts Pierre

Chicken Breasts Pierre

From: Mom... aka Ruth Solter

1 lb. boneless skinless chicken breasts, cut into strips
1/4 cup flour
1/2 tsp. salt
pinch of black pepper
3 Tbs. butter
1 (14.5 oz.) can stewed tomatoes with liquid
1/2 cup water
2 Tbs. brown sugar
2 Tbs. vinegar
2 tbs. worcestershire sauce
1 tsp. salt
2 tsp. chili powder
1 tsp. mustard powder
1/2 tsp. celery seed
1 clove garlic, minced
1/8 tsp. hot pepper sauce
Rice

In a shallow dish, combine flour, 1/2 tsp. salt and black pepper. Coat the chicken with the flour mixture. Melt the butter in a large skillet over medium heat and brown chicken on all sides. Remove from skillet and drain on paper towels.

In the same skillet, combine the tomatoes, water, brown sugar, vinegar and worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil, reduce heat and return chicken to skillet. Cover and simmer 35-40 minutes or until chicken in tender, no longer pink and juices run clear. Take cover off for last 10 minutes so that the liquid will thicken a little. Serve over rice.

Frog Eye Salad

Can you really go wrong with some good ole' Frog Eye Salad? I think not. This recipe isn't anything out of the ordinary, but I had to post it because it is getting so warm and this is a perfect summer side.
Frog Eye Salad

From: Mom Solter..aka Ruth

1 cup sugar
1 Tbs. flour
2 1/2 tsp. salt
1 3/4 cup reserved pineapple juice
2 eggs, beaten
1 Tbs. lemon juice
8 oz. Acini di Pepe (1/2 box)
1 tsp. vegetable oil
1 (20 oz.) can pineapple tidbits, juice reserved
1 (20 oz.) can crushed pineapple, juice reserved
1 lg. carton cool whip
1-2 cups mini marshmallows
3 lg. apples, diced
1 small jar maraschino cherries, halved
1-2 cans mandarin oranges

Mix the first five ingredients and cook over low heat until thick. Add the lemon juice and cool.

Boil 3 quarts of water. Add Acini di pepe and 1 tsp. oil. Cook 9 minutes or just until tender. Drain and rinse in cold water. Mix with the 1st mixture and let stand at least 8 hours or overnight in the refrigerator.

Remove pasta mixture from the refrigerator and fold in fruit, cool whip and marshmallows. Chill and serve.

Apricot Orange Cream Scones

Apricot Orange Cream Scones

From: Mom ... aka Ruth Solter

2 cups flour
3 Tbs. sugar
3 tsp. baking powder
2 tsp. grated orange peel
1/2 tsp. salt
1/2 cup dried apricots, chopped
1/2 cup white vanilla chips
1 1/3 cup heavy cream
1 cup powdered sugar
2-3 Tbs. orange juice

Preheat oven to 400 degrees. Lightly grease a cookie sheet. In a large bowl, combine flour, sugar, baking powder, orange peel and salt, mix well. Add apricots and vanilla chips, mix well. Add heavy cream all at once. Stir just until dry ingredients are moistened.

On a lightly floured surface, knead the dough 6-7 times or until smooth. Divide the dough in half. Pat each half into 6" rounds. Cut each into 4 wedges. Place 2" apart on your cookie sheet. Bake for 10-13 minutes or until light golden brown.

Meanwhile in a small bowl, combine the powdered sugar and orange juice to create a glaze. (I add in a little orange zest here to for a little stronger orange flavor.) Drizzle over warm scones.

Summer Orange Cooler

This is kind of a "poor man's" Orange Julius, but it's so good. Usually this is a summertime treat, but I like it all the time! A little side note: this recipe used to call for 1-2 eggs. I asked my mother what the significance of the eggs was, and she told me that she put eggs in it to give us some extra protein when we were younger. We don't do this anymore due to salmonella in eggs.

Summer Orange Cooler

From: Mom aka Ruth Solter

1/2 can frozen orange juice (6 oz)

1/4-1/2 cup of sugar
1 cup milk

1 tsp vanilla

Half to 3/4 tray of ice, depending on desired thickness

Mix all ingredients in a blender and serve.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

From: Mom aka Ruth Solter

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

2 lemons (use grated zest and juice)

2 1/4 cups flour

1 tsp baking powder

1/2 cup half and half

1/4 cup poppy seeds

Glaze:
juice of one lemon
a little zest (optional)
powdered sugar

Muffins: Preheat oven to 350 degrees. Cream together butter and sugar. Beat eggs thoroughly and add to butter mixture. Add poppy seeds, lemon zest and juice from one lemon to butter mixture.  Combine flour and baking powder and add to butter mixture, stirring until combined.   Add half and half and stir until well blended.  Spoon into well greased muffin tins or use muffin liners and bake for 20 to 25 minutes. Don't let the muffins get too brown.

Glaze: Combine the juice of 1 lemon, additional zest if desired , and about 1/2 cup or more of the powdered sugar to brush on as a lemon glaze while muffins are still hot.  It works best if you just dip the tops of the muffins into the glaze for a nice even coating!

Homemade Vanilla Pudding

This is a yummy homemade pudding that I had growing up. You are supposed to let it cool in the fridge, but we always ate it warm.

Homemade Vanilla Pudding

from: Mom aka Ruth Solter

1/2 cup sugar
2 Tbs cornstarch
1/2 tsp salt
2 cups milk (*Just Jenny adding my notes: I only use milk if I am desperate. This really turns out best if you use 1/2 milk and 1/2 heavy cream or even 1/2 and 1/2... the thicker, the better)
2 egg yolks, slightly beaten
2 Tbs butter or margarine, softened
2 tsp vanilla

Combine sugar, cornstarch, and salt in 2 quart saucepan. Combine milk and egg yolks; gradually stir into sugar mixture. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir one minute. Remove from heat; stir in butter and vanilla. Serve with peaches, pinapple, or some other fruit.

(*Just Jenny adding more notes: I put this in the comments, but thought that I would add it here as well. Sometimes if I'm feeling the need for chocolate I just sprinkle in some chocolate chips and swirl them around until they melt. It is divine.
* And how typical of mom. The recipe she gave me only calls for 1/3 cup sugar and 1/8 tsp. salt. Obviously it is great either way. But I guess it is a tiny bit better for you with less sugar lol.)

Strawberry Thumbprint Cookies

I guess you theoretically could make these with any type of jelly, but strawberry is my favorite.Strawberry Thumbprint Cookies

From: Mom aka Ruth Solter

2/3 cup sugar
1 cup butter, softened
1/2 tsp. almond extract
2 cups flour
1/2 cup raspberry jam/jelly
1 cup powdered sugar
1 1/2 tsp. almond extract
2 tsp. water

Preheat oven to 350 degrees. In a large bowl combine sugar, butter and 1/2 tsp. almond extract. Beat at medium speed until creamy. Reduce speed to low and add flour. Beat until well mixed. Shape dough into 1" balls. Place 2" apart on a cookie sheet. With thumb, make indentation in center of each cookie. The edges may crack slightly. Fill each indentation with about 1/4 tsp. of jam. Bake for 14-18 minutes or until edges are lightly browned. Let stand 1 minute, remove from cookie sheet. Cool 10 minutes.

Meanwhile in a small bowl, stir together powdered sugar, 1 1/2 tsp. almond extract and enough water to make a thin glaze. Drizzle over cookies. Cool completely.

Melt Aways

These are a Christmas favorite at our house. I made these while visiting my inlaws this Christmas. I think others call these cookies Russian Teacakes.
Meltaways

From: Mom aka Ruth Solter

1 cup butter
1 tsp. vanilla
1/2 cup powdered sugar
2 1/4 cups flour
3/4 cup finely chopped nuts (I use almonds)

Cream butter, sugar and vanilla together. Add remaining ingredients. Roll into 1" balls. Bake at 400 degrees for 10-12 minutes on an ungreased cookie sheet. The cookies should be set but not brown. While the cookies are still warm (not hot) roll in additional powdered sugar.

Tater Tot Casserole

This meal is the epitome of quick fix. My mom used to make this growing up. It is perfect when you are in a time crunch. My husband begs for this meal. I wouldn't say that it is good enough to beg for, but it is yummy... unless your Alissa who doesn't like cream soups, then it is nasty.
Tater Tot Casserole

From: Mom aka Ruth Solter

1/2 lb. ground beef
1/2 med. onion
1-2 cloves garlic, minced
garlic powder, to taste
1 package frozen tator tots, thawed...or not
1 can cream of mushroom soup
sour cream to taste
salt and pepper to taste

Brown ground beef with onion and fresh garlic. Drain fat. Add cream of mushroom soup and enough sour cream to make enough sauce for the tater tots. (I usually use a few good sized spoonfuls.) Add garlic powder if the mixture doesn't taste garlicy enough for you. (It never does for us)

Dump your tater tots into a casserole dish. Pour cream soup sauce over the top and mix well. Bake at 350 degrees for about 25-30 minutes or until everything is hot.

Waikiki Meatballs

Another great one from my mom. Growing up we always got to pick what we ate for our birthday dinner. I ALWAYS picked this. It is now my husband's favorite thing for me to make.Waikiki Meatballs

From: Ruth Solter aka Mom

1 1/2 lbs. ground beef
2/3 cup saltine cracker crumbs
1/3 cup onion, minced
1 egg
1 1/2 tsp. salt
1/4 tsp. ginger
1/4 cup milk
2 Tbs. cornstarch
1/2 cup brown sugar
1 can pineapple, drained, syrup reserved
1/3 cup vinegar
1 Tbs. soy sauce
1/3 cup green pepper, chopped (I usually use at least 1/2-1 whole pepper)

Mix together beef, cracker crumbs, onion, egg, salt, ginger, and milk. Shape into meatball and place on a foil lined baking sheet. Bake at 350 degrees for 25-30 minutes.

Meanwhile mix cornstarch and sugar. Stir in pineapple syrup, vinegar and soy sauce until smooth. Pour into a skillet and cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 min. Add meatballs, pineapple and green peppers. Heat through.

Russian Refresher (aka Wassail)

This is a great warm drink mix that my mom always made for us growing up. We would come home from school on those bitter cold days and take some hot water add the mix and instantly be warm.Russian Refresher Mix

From: Ruth Solter aka Mom

2/3 cup Tang powder
1/3 cup Country Time Lemonade powder
1 1/3 cup sugar
1 tsp. cinnamon
1/2 tsp. cloves

Combine all dry ingredients and store in an airtight container.

To make: Mix 2-3 Tbs. of the mixture into a mug of hot water.

Baked Apples

I remember my mom making these when I was growing up and I just loved them. So I decided to make them for desert recently. This recipe is truly in my mom's style, meaning I haven't listed any proportions because well, that is my mom. If I ever call her for a recipe she tells me oh I just used the recipe from my Betty Crocker cookbook except I omitted this and doubled that and added this, that and the other. She doesn't understand that she is not using a recipe from that cookbook anymore. And if you ask her for proportions she says oh I don't know, I just throw some in. So true to mom's form...Baked Apples

From: Ruth Solter aka Mom

Apples (I used Macintosh's because I was actually able to find them here!)
butter, melted
brown sugar
cinnamon
raisins
heavy cream
vanilla
sugar

Peel a strip from around the middle of your apple, don't ask me why. That is what mom always did. Cut the core out of the middle of the apple. Place apples in a baking dish. Stuff apples with enough brown sugar, cinnamon and raisins to make you giddy. Pour enough melted butter over the apples to wet the sugar mixer and lightly glaze the apples. Bake at 350 degrees for about 35-45 minutes.

Meanwhile, combine cream, some vanilla and some sugar in a mixing bowl and whisk together until thickened. Serve atop baked apples. These are also fabulous served with some good vanilla ice cream

Cranberry Orange Relish

I'm not really a big fan of the solid tube of cranberry goo. That's an understatement, but I won't go into it.

But I am a HUGE fan of Cranberries. My mom made this recipe last year for Thanksgiving and it will be a permanent fixture in our Thanksgivings from now on.



Cranberry Orange Relish

1 bag whole cranberries
1 Granny Smith apple, seeds and core removed (with peel)
1 large seedless Navel Orange (with peel)
1/2 to 3/4 c sugar

In a large food processor (or in batches) add all ingredients and process till finely chopped. Serve chilled.

Creamy Broccoli Soup

That's right folks, it is bread bowl season! This is another one of my mom's recipes. My memory of this dish is interesting. Whenever I think of this soup I remember that it seemed like in high school I was always running to a choir practice or youth activity or track practice, etc. So I remember many times running out the door in the evening and my mom would hand me some of this soup in a big cup and I would "drink" it on my way to wherever I was going. Silly, but that is was I remember. Now, I just love this soup. It is definitely one of those that will warm you on a brisk day.

Creamy Broccoli Soup

From: Mom Solter

1 1/2 lbs. broccoli
2 cups water
1 lg. stalk celery, chopped (about 3/4 cup)
1 med. onion, chopped (about 1/2 cup)
2 Tbs. margarine
2 Tbs. flour
4 1/2 cups water, divided
1 Tbs. chicken bouillon
3/4 tsp. salt
1/8 tsp. pepper
dash ground nutmeg
1/2 cup whipping cream, 1/2 & 1/2 or whole milk (I always use heavy cream as the thicker the creamier your soup will be.)

Prepare broccoli, cut florets into bite-sized pieces. Cut the stalks into chunks. Cook the stalks with the celery and onion. Heat 2 cups water to boiling in a 3 quart saucepan. Add stalks, celery and onion. Cover and heat to boiling. Boil until tender, about 10 minutes. Do NOT drain. Place in blender. Cover and blend until uniform consistency.

Heat margarine in a 3 qt saucepan over low heat until melted. Stir in flour. Cook, stirring constantly until mixture is smooth and bubbly. Remove from heat. Stir in 2 1/2 cups water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in broccoli/celery mixture, bouillon, salt, pepper and nutmeg. Heat just to boiling. Stir in cream, heat until hot but not boiling. Add broccoli florets. Serve topped with shredded cheese if desired.

Mom's Baked Beans

Now, I know these aren't entirely "from scratch", but my mom has 9 kids. NINE. And little time for bean soaking. But these are delicious and one of my favorite "Fall Foods." The molasses and mustard are what really give it the great taste.



Baked Beans
4-5 strips of bacon (or MORE!! MMM... Bacon!), cut into pieces
1/2 to 1 small onion, chopped
2 cans stewed tomatoes
64 oz of canned baked beans
1/2 to 3/4 c brown sugar
1/4 or less Molasses
1 Tbsp Mustard

Cook bacon and onions over medium heat until onions are translucent and bacon is crispy. Place all ingredients in a large pot on the stovetop. Cook 1 hour on Med-Lo heat, stirring frequently. Place in a 300 degree oven for 1,2 or 3 hours, stirring every 1/2 hour or so.

I wish I'd have had more time to let these cook down longer. Not that they weren't delicious anyway, but they were more liquidy than I usually like.

Also, sorry we haven't been around. Jenny has been out of town in Vegas and also has computer woes. My excuse is less legitimate. I've been in a cooking funk and been really busy with Halloween preparations... we're really into handmade costumes.