My week was busy, just about the time I thought maybe I’d catch up, something else would happen. Not only were we doing things to get ready for a Fundraiser for one of our church groups, but also we had notices of two rosaries and funerals. Friday afternoon, my sister and I went to Cuero for the rosary of one of Mother’s cousins, and then to the parish hall to make the dressing for slaw for the fundraiser, and then she had to go home to get her husband dressed for another rosary that night for a very close friend of her family. Since I didn’t know the man, I skipped that one.
We always have what is called a “Country Store” at the fundraiser and we have all sorts of baked goods, and the homemade noodles I spoke about last week. We also serve dessert with the meal that consists of chicken fried steak, German style potatoes (lots of butter and onions), green beans fixed so that they are similar to green bean casserole and cabbage slaw. We will work on cleaning and cutting up the potatoes and onions on Saturday morning, and then Sunday is the big day! My cakes are made. For the meal; I have a chocolate Bundt cake and a lemon poppy seed Bundt cake. Since we’re asked not to use any type of sticky frosting because of the mess made when you try to put slices into plastic bags, I used a chocolate glaze on the chocolate cake and a lemon glaze on the poppy seed. This way, the slices at least look as if they’re frosted and have a good flavor. Ladies will be there early Sunday morning slicing the cakes and putting them in bags for serving. Since I had time, when I wrapped the cakes, I sliced them so they’re ready to go. For the “Country Store”, I made a strawberry Angel food cake and will frost it with a strawberry butter cream frosting, the other one is a “Southern Pecan Praline Cake” with a cooked glaze type frosting…both of them look pretty good, if I do say so! I carry on and gripe about having to make cakes for these fundraisers, bake sales and picnics, but truthfully, I enjoy making them!
Well, it seems as if Super Bowl LIV is here, the championship game between Kansas City Chiefs and the San Francisco 49ers will be played on Sunday, February 2!
If you decide to have a get together for Super Bowl watching, be careful of your menu. You really do not want four or five things that need to be baked at three different temperatures all at the same time, right? Most of the time, folks seem to serve finger type foods, such as sandwiches, burgers, potato salad, chips and dips for a Super Bowl Party, however, there are those who serve a complete meal. The complete meal usually consists of barbecue, beans, potato salad, etc. But, have you ever considered having parsley/buttered potatoes instead of potato salad, a much easier dish to make? Another idea is to sauté onions in some butter and pour it over the cooked potatoes, then garnish with parsley. They are simple to make, do not require as many ingredients and do not spoil as quickly as potato salad. The beans do not have to be the standard cooked pintos that we are used to in our area, you can serve canned baked beans, or pork and beans seasoned and baked. Barbecue served with the above style potatoes and seasoned green beans are really good. All you need is a big bowl of cole slaw and some bread or rolls to finish the meal. For dessert, make something that is simple. You probably will have various types of chips and dips and other snack food set out so people can “graze” during commercials. Don’t forget to have plenty of chairs for everyone you invite.
The following recipe for barbecued chicken is the one my uncles used as I was growing up. At one point in time, they would dig a pit in the ground, cover it with a wire framework and cook the chicken over the pit. As far as I am concerned, chicken or other meat was never better than when cooked over one of these pits!
Frank’s Barbecued Chicken
Salt and pepper
SOP for basting:
1 cup cooking oil
1 cup water
½ cup lemon juice (you can use vinegar, if you like, just be sure to squeeze out at least ½ of a lemon, and use the lemon shell in the pot)
1 lemon (for the juice and to put in the pot)
2 teaspoons salt
1 teaspoon ground black pepper
Put oil and lemon juice (or vinegar) in a pot, cut lemon in half and use that juice also and place the lemon in the pot, add the salt and pepper, and bring to a boil. Place the chicken on your grill. Use a brush and baste chicken frequently while it is cooking. Cook chicken until done. Serve with barbecue sauce if desired.
1 brisket (6 to 8-lb)
Salt and pepper for seasoning
Onion powder (optional)
1 bottle liquid smoke
Season meat on both sides with salt and pepper and onion powder (if desired). Place brisket in roasting pan and bake at 250ºF to 300ºF, uncovered, for four to five hours. Pour ½ of the bottle of liquid smoke over the brisket; turn meat over and pour the other ½ bottle over the meat. Cover roasting pan and cook meat another 1½ to 2 hours.
Jalapeños Stuffed w/Chicken Fajitas/Bacon & Cheese
10 to 12 large jalapeño peppers, halved and seeded (leave stems on)
4-oz cream cheese at room temperature (1/2 of 8-oz block)
2 Tbs. shredded Parmesan cheese (not the green canister)
¼ cup shredded Cheddar cheese (sharp cheddar tastes best for this)
1 cup diced fully cooked chicken fajitas
4 strips bacon, crisply fried and drained well
Halve the jalapeño peppers, and using a small spoon (I use a ½ tsp. measuring spoon) and scoop out the seeds. Rinse the peppers and place cut side down on a paper towel to drain.
Gently beat cream cheese until smooth, add Parmesan and cheddar and mix well. Stir in the chicken fajitas and bacon and mix together. Spoon this mixture into the prepared jalapeños and place on preheated, uncovered grill for 12 to 15 minutes or until cheese has melted. If you want to do this in the oven, bake at 400ºF for about10 to 12 minutes and then place under the broiler for 5 to 7 minutes or until lightly browned.
For dessert, not many things beat the simplicity of a dump cake. The name says it all…you basically ‘dump’ the layers of fruit in a baking pan and then top with the cake mix. At a bunco party, last year, the hostess made this cake and her topping looked different than was usually used. On asking her how to do it, she told me to cut the softened butter into the cake mix, rather than just putting slices on top. This makes a topping almost like streusel, the butter is totally incorporated and was wonderful. She also added about a half cup of finely chopped pecans to the topping and this gave a great taste and texture.
(Read all instructions before starting)
Preheat oven to 350ºF
1 can cherry or apple or peach or whatever kind of fruit pie filling you like
1 can (20-oz) crushed pineapple in its own juice
1 box yellow cake mix (butter flavor yellow is great)
1 stick butter (do not substitute margarine), sliced into 1/8-inch slices and placed all over the top.
Place the pie filling in a 9×13-inch pan, and spread out evenly; top with the pineapple, then the cake mix and sliced butter.
Bake in preheated oven for 45 minutes.
Just recently, when I made this dessert, I followed her instructions, but since one of the members of the group I was serving to does not eat nuts of any kind, I made it with just the coconut. Everyone loved it. Place the pie filling in the pan, top with the pineapple and set aside.
Place the cake mix in a large mixing bowl, add a stick of room temperature butter to the cake mix, and using your pastry blender or a fork, cut the butter into the cake mix, (just as you would cut in shortening for pie crust), it should resemble coarse crumbs. Spread this on top of the pineapple, top with some chopped pecans and coconut if desired. Bake in preheated oven for 45 minutes. Serve warm or cold with whipped topping or ice cream.