Oxtail Barley Soup 061210

Oxtail Barley Soup   

1 beef oxtail (about 2 lb.), disjointed
1/2 c. chopped onion
8 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. chopped parsley
1/2 c. chopped carrots
1 c. chopped celery
1/4 c. barley
1 can (12 oz.) tomato juice
1/2 tsp. marjoram
1/2 tsp. basil

In a 5-6 quart Dutch oven or stock pot cook oxtail pieces over medium heat until lightly browned. Add onion and cook until it is soft. Add water, salt and pepper; bring to a boil.
Reduce heat and simmer, uncovered, about 4 hours to blend flavors and reduce volume by half. Add all remaining ingredients. Simmer until barley is cooked, about 45 minutes. Skim off any excess fat before serving, if desired.

Carrot Cake Cupcakes

Carrot Cake Cupcakes

CAKE:
2 c. sugar
1 1/2 c. vegetable oil
3 eggs
2 tsp. vanilla
2 1/4 c. flour
2 tsp. cinnamon
2 tsp. baking soda
1 tsp. salt
2 c. coconut flakes
2 c. carrots, shredded
1 (8 oz.) can crushed pineapple (do not drain)
1 c. walnuts, chopped (optional)

Mix first 4 ingredients in a bowl with a wooden spoon. Mix together next four ingredients and add to first 4 ingredients. Add last 4. For cake use 9 x 13 inch greased pan. Bake at 350 degrees for about 50 minutes.

FROSTING:
6 oz. cream cheese
1/2 c. (1 stick) butter
1/4 c. milk
2 tsp. vanilla
1/4 tsp. salt
3 to 4 c. powdered sugar (or more if needed to achieve desired consistency)

NOTE: I usually make at least 1 1/2 times the amount called for in the frosting recipe to ensure good coverage.

For Cupcakes: Use cupcake liners with cupcake tins. Bake at 375 degrees for 15 to 20 minutes. Makes 25 to 40 cupcakes (possibly more). Let cool before frosting.

Buttery Crusted Baked Tilapia

Buttery Crusted Baked Tilapia

4 6-oz boneless tilapia filets
6-8 Ritz crackers, crushed
1/2 teaspoon seasoned salt
1/4 teaspoon chili powder
1/4 teaspoon adobo seasoning
2 tablespoons unsalted butter, cold
Arrange fish on a lined baking sheet. In a mixing bowl, combine crushed Ritz crackers with seasoned salt, chili powder, and adobo seasoning (use clean hands to mix).

Cut butter into 6 equal pats. Place one pat a piece directly on the center of the tilapia. Cut remaining 2 pats into pea-sized pieces and mix by hand into cracker mixture. Sprinkle crumbs equally over each tilapia filet.

Bake in a preheated oven at 425°F for 15-20 minutes, or desired doneness. Serve hot on a nice platter.

Broccoli Sunflower Salad 061010

Broccoli Sunflower Salad

1 bunch broccoli
1/2 lb. bacon
1/2 c. sunflower nuts
Raisins, amount desired
DRESSING:
1 c. mayonnaise (not Miracle Whip
2 tbsp. cider vinegar
1/3 to 1/2 c. sugar
1/3 c. onion, finely chopped

Clean and chop broccoli into bite sized pieces. Fry bacon until crisp; crumble. Mix together broccoli, bacon, sunflower nuts and raisins. Mix together dressing ingredients and pour over salad.

Braised Steak and Onions 061010

Braised Steak and Onions

1 1/2 lb. beef round steak, cut 1/4" thick
All-purpose flour
2 tbsp. cooking oil
Salt & pepper to taste
2 sm. onions, thinly sliced
1/2 c. beef broth

Cut meat into serving size portions. Coat with flour. In skillet brown meat in hot oil. Remove meat to shallow baking dish; season meat with salt and pepper. Add onions to skillet, cook slowly over medium-low heat, stirring until onions are tender and well browned. Place onions atop meat. Add broth to skillet, stirring to loosen crusty bits in pan. Pour over meat and onions. Cover, bake at 325 degrees for 1 to 1 1/2 hours. Skim off excess fat if necessary. Arrange steak pieces on platter. Pass juices if desired. Serves 6.

Blueberry Scones 060810

Blueberry Scones

4 cups all purpose flour
2 tbsp. sugar
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
3/4 c. butter
1 lg. egg
1 1/2 c. half & half
1 1/2 c. blueberries
1 tbsp. sugar
Heat oven to 425°F.

Grease a large baking sheet. In large bowl, combine dry ingredients. Blend in butter with pastry blender until pastry is coarse and crumbly. Separate egg. Place egg whites in cup. Beat egg yolks with fork. Stir in half & half.

Add mixture to dry ingredients and mix until mixture forms a soft dough.

Turn dough unto lightly floured surface and knead gently 5 or 6 times. Gently knead blueberries. Divide dough in half. Roll each half of dough into 7 inch circle. Cut into 4 wedges each.

Place scones 1 inch apart on a greased baking sheet. Pierce with tines of fork.

Brush with reserved egg white. Sprinkle with 1 tablespoon sugar.