About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Tuesday, September 27, 2016

Hamburger Spanish Rice Soup

This soup is made with 4 cups of the leftover Hamburger Spanish Rice With Bacon, a recipe that I had posted on this site. (In the "Casseroles and Hot Dishes".) After hubby and I eat a serving of the hot dish, sometimes I'll make this soup with the remaining dish.




Hamburger Spanish Rice Soup

4 cups leftover Hamburger Spanish Rice with Bacon
32 ounces chicken broth
8 ounces frozen mixed vegetables
1 can (14.5 oz.) diced tomatoes
1 can (8 oz.) tomato sauce
1/4 tsp. Italian seasoning
1/4 tsp. seasoned salt
1/8 tsp. black pepper

First, you'll need to cook the frozen mixed vegetables according to package directions. (I cook mine in the microwave along with 2 tablespoons of water for 3-4 minutes on high, then stir the vegetables, place them back in the microwave to cook for 2 more minutes, and then let them set while preparing the soup.) Note: My vegetables were cooked in a 900 watt microwave oven.

To prepare the soup: In a large pot, add the 4 cups of leftover Spanish Rice With Bacon, along with the broth, canned diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper.

Drain the cooked vegetables, then add them to the pot.

Cook the soup (uncovered) over medium low heat for about 20 minutes, or until the vegetables are tender, and the soup is heated through. Be sure to stir the soup occasionally.

Ladle the soup into bowls and serve.

Yields: 8 servings

Sunday, September 11, 2016

Creamy Cabbage Soup

I originally came across this "delicious" soup recipe at food.com, which was posted by ElaineAnn, but I did modify the recipe to my liking. And the picture taken of the soup was posted by *Parsley*.




Creamy Cabbage Soup

1 (14 oz.) bag shredded cabbage & carrot coleslaw mix
3/4 cup diced onion
3 small garlic cloves, minced
2 large potatoes, peeled and cubed
3 cups cubed ham
1/2 teaspoon paprika
6 cups chicken broth
4 tablespoons butter
4 tablespoons flour

In a stock-pot or Dutch oven, sauté the onions in a bit of vegetable oil until they become soft. (Just before the onions become completely soft, I add the minced garlic, but only sauté the garlic with the onion for about 30 seconds.)

Add the shredded cabbage mixture, the potatoes, ham and paprika to the pot.

Pour in the chicken broth. (If need be, add a bit more of the broth to cover the ham and vegetables.)

Bring to a boil, then reduce the heat and simmer (covered), until the potatoes are tender (about 15 to 20 minutes).

Within the last few minutes of cooking the vegetables/soup, I make a roux with the butter and flour in a separate pan over medium heat.

Gradually, but quickly, add as much of the broth from the big pot of soup, into the roux. (I have found that I may need to reduce the heat a bit while stirring the roux and broth together.)

Continue stirring and heating the soup, until the broth thickens slightly.

Season the soup with salt and pepper according to taste. (I didn't add any salt, as I found the salt in the ham, gave this soup lots of flavor.)

Ladle soup into bowls and serve immediately.

Yields: 6 to 8 servings

One thing I did want to mention, the original recipe states to use 1 medium head of cabbage (coarsely chopped), but I opt for using one 14 ounce bag of already shredded cabbage and carrot coleslaw mix, which I already had on hand in my refrigerator.

Wednesday, August 31, 2016

Wanna see a delicious looking cake!

Our daughter Jenny is the cake baker in our family, and often she shares her cakes with us.  Here's one of her creations she decided to share with her father and I?  Isn't this a gorgeous looking cake!  It's a lemon cake with a raspberry filling, and it's topped with a cream cheese frosting, fresh raspberries from her garden, plus it's drizzled with a raspberry glaze.




This is what the cake looks like inside.  
                  

Thursday, August 4, 2016

Wedding Dumplings

I've been making these dumplings for more than 30 years. They are one of our family's "all-time favorite" dumplings. You can serve these with any gravy of your choice.



Wedding Dumplings

16 slices bread, torn into small pieces
4-5 large eggs, starting with 4 (if too dry, add 1 more egg)
1/2 - 3/4 cup milk, starting with 1/2 cup (if too dry, add 1/4 c. more)
several large dashes of salt
several large dashes of nutmeg
vegetable oil (for deep frying)

Place a sheet of wax paper onto one 15x10x1-inch baking sheet. Set baking sheet aside.

In a large bowl, beat the eggs.

Add the milk, salt, and nutmeg; stir thoroughly.

Add the torn bread, and mix thoroughly with your hands.

Shape bread mixture into 7-8 medium sized balls (each about 2-1/2" to 3" in size).

Place the dumplings onto the baking sheet, that was lined with the wax paper.

Add vegetable oil to a deep fryer, and set the deep fryer to 375 degrees.

When the deep fryer is hot enough, add the dumplings, and fry them until they're a golden brown (about 5-7 minutes) and turning them once or twice. (Don't worry if the dumplings look a bit dark in color. Once you cook them in boiling water, the dumplings lighten up a bit in color).

Place the fried dumplings on paper toweling.

To cook the dumplings: Place dumplings in a large pot of boiling water; and cook them uncovered for 20 minutes. Remove and serve the dumplings with a gravy of your choice.

Yields: 7 - 8 servings

To freeze the dumplings: After the dumplings are deep-fried, and placed on paper towels; cool them to room temperature. Place the cooled dumplings in (freezer-type) Ziploc bags, and store them in the freezer. (You can freeze the dumplings for several months).

Note: Thaw the frozen dumplings completely, before cooking them in boiling water.

Additional pictures of the dumplings while being deep fried, boiled in water, and then served with the gravy.....



Dumplings being deep fried.


Dumplings cooked in boiling water.


How dumplings look after being cooked in boiling water.


How all the dumplings look after being boiled in water.


How dumplings look after being cooked and served with gravy.

Friday, July 29, 2016

Scrambled Egg & Dill Pickle Sandwich

I love this sandwich, and I make it often. I also enjoy it during Lent.



Scrambled Egg & Dill Pickle Sandwich

2 large eggs

several dashes pepper (See *Note)
1 tablespoon butter
2 slices of bread, lightly toasted (See *Note)
2 tablespoons Hellmann's Mayonnaise, divided
1-1/2 teaspoons French's Honey Mustard
2-3 slices Vlasic Sandwich Stackers Kosher Dill Pickles (See *Note)

Place eggs in a bowl; sprinkle in a few dashes of pepper, then scramble eggs with a fork. (Do not add any milk to the eggs!)

Heat butter in an 8-inch non-stick skillet, then add the scrambled eggs to it.

Cook eggs till lightly browned on one side, then turn eggs over, and cook till eggs are lightly browned on other side.

While eggs are cooking in skillet, spread one tablespoon of mayonnaise onto one slice of toasted bread. Then top the bread with 2-3 slices of Vlasic Sandwich Stackers Kosher Dill Pickles.

Spread the other tablespoon of mayonnaise onto the other slice of toasted bread. Top bread with the honey mustard; spread with butter knife, then place on top of other toasted bread (which already has the cooked eggs and sliced pickles on top). Enjoy!!

*Note: In place of black pepper, you could use McCormick's Hot Shot!, it's a blend of black & red pepper, or you could use Lawry's Seasoned Pepper. In regards to the bread (when making the sandwiches), I have used white, split top wheat, and oat bran. Choice of bread is up to you! *As for the pickles, you could use GEDNEY'S DILL PICKLE PLANKS, in place of the Vlasic Sandwich Stackers.



Additional photo of sandwich being assembled together.