Did you know you can make your own ramen? Ramen begins with Chinese style wheat noodles and stock or base. You can add chicken or pork, seaweed, green onions or corn.

Noodles 4 oz – 8 oz
Stock (Chicken, Beef or Pork) 2 cups – 4 cups
Base (Chicken, Beef or Pork)
1 tsp sesame oil
garlic powder
chili powder
Salt and Pepper to taste
Soy sauce for color and to taste

Optional Ingredients
*Chicken (cooked)
*Pork (cooked)
*Beef (cooked or raw)
*Boiled eggs
*Bean sprouts (raw)
*Green Onions (cooked or raw)
*Chili pepper
*Sesame seeds
*Minced or crushed garlic (cooked or raw)

You can find noodles in any asian store. There are many bands to choose from!

You want one serving (4 oz)

If you are hungry double the noodles (8 oz)

Cook the noodles in stock 3-4 minutes

Add seasonings, oil, soy sauce and base

I love to eat my noodles in a big white bowl

Some like to drain them instead of eating like a soup. You can also add meat and vegetables to make it more healthy or leave plain.

I like to eat mine as a soup.

Enjoy!

Barley is a very good source of fiber and selenium. It is also a good source of phosphorus, copper and manganese. You could add it to any soup get the health benefits.

 

 

 

 

 

 

 

 

 

 

 

 

1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
3 carrots
3 stalks celery
1 onion
1 (16 ounce) package frozen mixed vegetables
4 cups beef stock (or water)
4 teaspoons beef base
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

 

 

 

 

 

 

 

 

 

 

It is best to buy the meat and break it down yourself

 

 

 

 

 

 

 

 

 

 

Cut the beef into bite sized pieces

 

 

 

 

 

 

 

 

 

 

In a heavy stock pot add the beef cubes and cook over medium high heat until browned. Remove the meat and set aside

 

 

 

 

 

 

 

 

 

 

Wash the celery

 

 

 

 

 

 

 

 

 

 

Dice the celery

 

 

 

 

 

 

 

 

 

 

Gather the carrots

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Dice the carrots

 

 

 

 

 

 

 

 

 

 

Peel the onion

 

 

 

 

 

 

 

 

 

 

Dice the onion

 

 

 

 

 

 

 

 

 

 

Add the veggies to the pot and cook until tender

 

 

 

 

 

 

 

 

 

 

Add beef stock or water (yes I was being lazy here)

 

 

 

 

 

 

 

 

 

Add base

 

 

 

 

 

 

 

 

 

Add bay leaf

 

 

 

 

 

 

 

 

 

Have I told you how much I love penzeys yet? That is another blog post yet to come

 

 

 

 

 

 

 

 

 

 

Add tomatoes

 

 

 

 

 

 

 

 

 

Add barley

 

 

 

 

 

 

 

 

 

Add sugar, salt and pepper

 

 

 

 

 

 

 

 

 

Add the browned beef cubes

 

 

 

 

 

 

 

 

 

 

Cover and simmer approx 2 hours or until the beef is tender and the barley is fully cooked. Add the frozen vegetables in the last half hour of the cooking time

 

 

 

 

 

 

 

 

 

 

Enjoy!

I feel really bad when people say they have no time to cook. The crock pot can help you out but only if you use it. Pot roast is easy peasy to throw together. You can get it ready the night before and start cooking it when you leave for work. Dinner will be ready when you come home. Yorkshire pudding only takes 20 minutes to bake if you want something extra special

 

 

 

 

 

 

 

 

 

 

1 onion
1/4 cup flour
2-3 lb. beef chuck roast
1 pkg dry beef gravy mix
1 pkg ranch dressing mix
2 tablespoons of Italian Dressing mix
1 cup water
2 stalks celery
5 carrots
Potatoes (my grandmother would say one per person and one for the pot)

 

 

 

 

 

 

 

 

 

 

Slice the onions and place them in a crock pot

 

 

 

 

 

 

 

 

 

 

Get the beef ready

 

 

 

 

 

 

 

 

 

 

Dredge the roast with the flour and place into the crock pot on the onions

 

 

 

 

 

 

 

 

 

 

Whisk the gravy mix and ranch dressing mix

 

 

 

 

 

 

 

 

 

 

Add my italian dressing mix

 

 

 

 

 

 

 

 

 

 

Measure out a cup of water

 

 

 

 

 

 

 

 

 

 

Mix the water in the bowl with seasonings. It doesn’t look good yet but this is really yummy!

 

 

 

 

 

 

 

 

 

 

Peel/cut the veggies and place around the roast. Then pour over the seasoning mixture and cover. Set the crock pot to low and let cook until the roast is tender and the gravy has thickened (8 hours)

 

 

 

 

 

 

 

 

 

 

Serve with yorkshire pudding

 

 

 

 

 

 

 

 

 

 

This is what the gravy looks like without doing anything else to it

 

 

 

 

 

 

 

 

 

 

The flavor is really good! Pour the gravy over everything including the yorkshire pudding….are you hungry?

This recipe was handed down to me by my Great Grandmother Bessie Hudson. Her life was just like the story “Little House on the Prairie” by Laura Ingalls Wilder. Born and raised on a farm in Mannington, West Virginia then she moved into the Ohio Valley where she raised her own family. During that time the men were in the fields, the kitchen table was always set and the women were always cooking the next meal of the day.

 

 

 

 

 

 

 

 

 

 

4 short ribs (you can also use 1 pound hamburger)
4 potatoes
4 carrots
2 medium onions
1 head cabbage
1 bag mixed vegetables
1 can tomatoes
4 celery
1/2 cup rice
Tomato paste
Water to cover the vegetables (for more flavor use stock)

 

 

 

 

 

 

 

 

 

 

This is the recipe as I wrote down what my Great Grandmother wanted me to remember about her recipe. As you add ingredients to the pot make sure it is covered with water or stock

 

 

 

 

 

 

 

 

 

 

Select a large stock pot. This recipe makes a large batch of soup!

 

 
 

 

 

 

 

 

 

 

Use short ribs or you can also use hamburger. I was not going to buy a whole rack of ribs on this day so I chose hamburger. If you use short ribs let them simmer for 2 hours, remove the ribs, discard the bones and return the meat back to the pot.

 

 

 

 

 

 

 

 

 

 

Add the meat to the pot and cover with water/stock (If you are using hamburger meat brown it first) and bring to a boil turn down heat to a simmmer

 

 

 

 

 

 

 

 

 

 

Gather your veggies and prepare spend time chopping

 

 

 

 

 

 

 

 

 

 

Take a deep breath and get the celery ready

 

 

 

 

 

 

 

 

 

 

Cut them into long sticks

 

 

 

 

 

 

 

 

 

 

Dice then add to the pot

 

 

 

 

 

 

 

 

 

 

Get the onions ready

 

 

 

 

 

 

 

 

 

 

After peeling and cutting in half lay it down

 

 

 

 

 

 

 

 

 

 

Cut off the top

 

 

 

 

 

 

 

 

 

 

Cut through leaving the root end intact

 

 

 

 

 

 

 

 

 

 

Then cut through to dice and add to the pot

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Cut them into long sticks

 

 

 

 

 

 

 

 

 

 

Dice the carrots and add them to the pot

 

 

 

 

 

 

 

 

 

 

Peel off the dark leaves to the cabbage and cut this way

 

 

 

 

 

 

 

 

 

 

Cut through the opposite direction to chop it up

 

 

 

 

 

 

 

 

 

 

Peel and chop the potatoes then add them to the pot

 

 

 

 

 

 

 

 

 

 

Add the rice

 

 

 

 

 

 

 

 

 

 

Add the mixed vegetables

 

 

 

 

 

 

 

 

 

 

Add the tomatoes (I like regular or petite diced)

 

 

 

 

 

 

 

 

 

 

Add the tomato paste

 

 

 

 

 

 

 

 

 

 

Let it simmer….. Isn’t that a pretty color!

 

 

 

 

 

 

 

 

 

 

I like to eat mine with cheese

 

 

 

 

 

 

 

 

 

 

This soup is really good! My great Grandmother would also say it sticks to your ribs and is good for you.

 

 

 

 

 

 

 

 

 

 

Don’t you just want a bite now!

This is my Grandmothers recipe which was handed down from her mother and so on. This was also my fathers favorite dinner. Every time I make this I am flooded with memories of the past. My family had wonderful conversations and laughter around the table. My memories include family members who are no longer with us. Cooking is a wonderful way to remember!

 

 

 

 

 

 

 

 

 

 

 

2 heads cabbage
1 pound ground beef
1 pound group pork
1 small onion minced
1/2 cup rice
1 egg
1 20 oz can sauerkraut
1 26 oz can tomato soup
6 cloves garlic
Salt and Pepper to taste

 

 

 

 

 

 

 

 

 

 

Bring a large pot of water to a boil

 

 

 

 

 

 

 

 

 

 

You will need 2 heads of cabbage. Peel off and dark or wilted leaves

 

 

 

 

 

 

 

 

 

 

Core cabbage by cutting about 2″ deep around core and twist

 

 

 

 

 

 

 

 

 

 

Place the head in boiling water to blanch until leaves are pliable (about 2 min)

 

 

 

 

 

 

 

 

 

 

Drain and separate leaves

 

 

 

 

 

 

 

 

 

 

Chop remaining cabbage

 

 

 

 

 

 

 

 

 

 

Combine beef, pork, onion and rice

 

 

 

 

 

 

 

 

 

 

Add an egg and season to taste with salt and pepper

 

 

 

 

 

 

 

 

 

 

Place chopped cabbage on the bottom of a large sauce pot

 

 

 

 

 

 

 

 

 

 

Start to stuff the cabbage by laying out a leaf

 

 

 

 

 

 

 

 

 

 

Place mixture on the leaf towards the stem

 

 

 

 

 

 

 

 

 

 

Flip one side over

 

 

 

 

 

 

 

 

 

 

Flip the other side over

 

 

 

 

 

 

 

 

 

 

Roll from the top down making what my Grandma called a pig

 

 

 

 

 

 

 

 

 

 

Put some of the chopped cabbage on the bottom of the pot to make a blanket then lay the pig you just made seam side down in the pot.

 

 

 

 

 

 

 

 

 

 

When you have a full layer cover with chopped cabbage, some sauerkraut with the juice and a few cloves of garlic. Repeat the layering until the pot is full with the last layer being the chopped cabbage and sauerkraut. You are making pigs in a blanket 🙂

 

 

 

 

 

 

 

 

 

 

Pour tomato soup over, cover  and cook over medium heat until cooked through

 

 

 

 

 

 

 

 

 

 

Serve the rolls with the loose cabbage

 

 

 

 

 

 

 

 

 

 

This is best served with mashed potatoes and crusty french bread

 

 

 

 

 

 

 

 

 

 

This is what they look like cut open

 

 

 

 

 

 

 

 

 

 

Yum!!! Brings back memories of my childhood 🙂

Why wait for the fair or a carnival to come along to enjoy an Indian Taco?

 

 

 

 

 

 

 

 

 

 

Indian Fry Bread
Ingredients
4 cups flour
2 tbsp. baking powder
1 tsp. salt
1/2 cup shortening
1 cup warm water
Go see step by step recipe for indian fry bread

Indian Tacos
Ingredients
fry bread (see above)
pinto or Ranch style beans
2 pounds ground beef
iceberg lettuce
tomatoes
red or yellow onions
cheddar cheese
salsa
sour cream

 

 

 

 

 

 

 

 

 

 
Get fry bread together

 

 

 

 

 

 

 

 

 

 

Make pinto beans or heat ranch style beans. You can look through some of the steps to get beans ready by reading my 15 bean soup recipe


 

 

 

 

 

 

 

 

 

 

Brown 2 pounds ground beef and season

 

 

 

 

 

 

 

 

 

 
Wash all the veggies. Did you know not washing your produce can make you sick?

 

 

 

 

 

 

 

 

 

 
Cut iceberg lettuce into thin strips

 

 

 

 

 

 

 

 

 

 
dice onions

 

 

 

 

 

 

 

 

 

 
dice tomatoes

 

 

 

 

 

 

 

 

 

 
shred cheddar cheese

 

 

 

 

 

 

 

 

 

 
Make salsa (I like fresh salsa). Get sour cream into serving bowl

 

 

 

 

 

 

 

 

 

 

Tada.. now how do you throw an indian taco together….

 

 

 

 

 

 

 

 

 

 

Put the fry bread down first and add beans

 

 

 

 

 

 

 

 

 

 

Add the meat

 

 

 

 

 

 

 

 

 

 

Add the onions

 

 

 

 

 

 

 

 

 

 

Add the lettuce

 

 

 

 

 

 

 

 

 

 

Add the tomato

 

 

 

 

 

 

 

 

 

 

Add the salsa and cheese

 

 

 

 

 

 

 

 

 

 

and finally add the sour cream… tada (again but louder this time)

 

 

 

 

 

 

 

 

 

 

Are you hungry yet?