Archive for September, 2013

Savoy Cabbage and Hamburger Stew


Photo By Carolyn Davidson Hicks


1 pounds lean ground beef
1 tablespoon oil
1 large onion, chopped
1 clove garlic, minced
1 large bell pepper finely chopped
2 small cabbages chopped, 1 green 1 purple
1 cup of carrots, ripple cut
4 small diced red potatoes
2 cans (14.5 ounces each) diced tomatoes
1 can (8 ounces) tomato sauce
1 1/2 cups water
1 teaspoon ground black pepper
1 teaspoon sea salt

In a large pan, heat oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for about a minute.

Add the chopped cabbage, tomatoes, tomato sauce, bell pepper, black pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender. Yield: Serves about 8

Sweet and tangy Tarter Sauce

Photo courtesy of!

Photo courtesy of!

1 cup Hellmanns Light Mayonnaise
1 tablespoon Wickles Pickles Relish
1 tablespoon minced Shallot or sweet onion
2 tablespoons lemon juice (optional)
salt and pepper to taste

Mix all ingredients and refrigerate for several hours before serving.

Photo courtesy of!

Photo courtesy of!


Lemon Pepper Fish

Lemon Pepper Fish with mixed beans

Lemon Pepper Fish! Photo By Carolyn Davidson Hicks

Ingredients: Serves two…
4 pieces of firm white fleshed fish
McCormick Lemon Pepper Seasoning (Grinder works best)
White wine or Lemon Juice

Rinse fish filets and pat dry, then sprinkle well on both sides with lemon pepper seasoning. Put a pat of butter and a splash of lemon or white wine in pan. Allow to melt. Place seasoned fish in pan and bake in preheated oven at 350 degrees for about 10 to 15 minutes or until fish is flaky.

Recommended serving suggestions:
Place each piece of fish on a leaf of Boston Butter Lettuce. Serve with a colorful steamed vegetable for a delicious and healthy meal!

Cheeseburger Balls

Cheeseburger Balls!

Cheeseburger Balls! Photo By Carolyn Davidson Hicks

1 can of butter Biscuits (10 ct)
1/2 lb hamburger
1 beaten egg
10 Cheddar Cheese in 1/2 inch cubes
Italian Breadcrumbs
Salt and pepper

Mix egg, breadcrumbs in hamburger. Roll out enough to put one cube of cheese in each ball. Bake at 325 for about 12 minutes. Allow to cool.

Flatten each biscuit and wrap around each meatball. Turn folded side down. Bake until golden brown. Use temperature of canned biscuits to finish baking. Usually about 10 minutes at 325.

Puffed Curry Potato Pockets

Puffed Curry Potato Pockets by BY J.M. HIRSCH ASSOCIATED PRESS

Puffed Curry Potato Pockets BY J.M. HIRSCH


1 medium yellow onion, diced

1 large carrot, finely chopped

2 russet potatoes, peeled and cut into 1/4-inch chunks

1 cup shelled edamame

2 tablespoons olive oil, plus extra for brushing

2 cloves garlic, minced

1 tablespoon grated fresh ginger

1 teaspoon curry powder

2 tablespoons coconut milk

2 tablespoons chopped fresh cilantro

Salt and ground pepper

17.3-ounce package frozen puff pastry,

thawed (each package contains 2 sheets)


Heat the oven to 350 degrees. Coat 2 baking sheets with cooking spray. In a medium bowl, combine the onion, carrot, potatoes and edamame. Drizzle with the olive oil, then toss well to coat. Arrange in an even layer on one of the prepared baking sheets, then roast for 15 minutes, or until tender. Sprinkle the garlic, ginger and curry powder over the vegetables, stir to mix in, then roast for another 5 minutes. Remove the pan from the oven and stir in the coconut milk and cilantro, then season with salt and pepper. Set aside.

Unfold both sheets of puff pastry, then use a knife to cut each into quarters. Spoon about 1/3 cup of the filling onto one half of each quarter. Fold the other half over the fillings, then use a fork to crimp the edges together. If desired, the pockets can be frozen at this stage.

Carefully transfer (a spatula helps) each pocket onto the second prepared baking sheet. Brush the top of each with a bit more olive oil. Bake for 15 to 20 minutes, or until puffed and lightly browned. Makes 8 servings.

Read more here:


Muscadine Jelly

Muscadine Jelly

Muscadine Jelly! Freshly picked. Photo By Carolyn Davidson Hicks

Ingredients for a small batch! 2 to 3 pints
2 quarts of fresh muscadines
2 cups sugar
Cheese Cloth
1 package pectin

Wash muscadines and place in stockpot.
Bring to boil and mash muscadines with a potato masher.
Reduce heat to simmer and continue to mash muscadines for about 15 minutes.
Pour fruit through a strainer into a stockpot.
Return to heat and bring to a boil.
Strain one final time through Cheese Cloth until you get clean grape juice
Pour in pectin and boil for 5 minutes.
Add sugar, stirring to prevent burning.
Boil for 1 minute.

Test to determine if juice will “jelly” per pectin packaging instructions. If not, add a bit more pectin. You may need an extra box so keep that in mind. Pour juice into sterilized jars, 2 to 3 pint jars. Allow to sit overnight.


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