Martha A. Cheves's Blog, page 76

Rice a Roni Porcupines

Lillian and I have added Rice a Roni Porcupines to the Think With Your Taste Buds - Beef manuscript.  This one is really good and so simple to make. It will be worth the wait. 

Slow-Cooker Chuck Roast

I found a recipe on food.com for Slow-Cooker Beef Short Ribs.  It looked so good and I couldn't wait to give it a try.  I had everything needed except the ribs so to the grocery store I went.  Well.... when I saw the price of Beef Short Ribs I started having doubts that this would be the dish for me.  Then I spotted the chuck roasts.  I decided to Think With My Taste Buds and couldn't see how it wouldn't work.  I replaced the ribs with chunks of chuck roast and it worked perfectly.  I did increase a couple of the ingredients giving them what I felt was a better balanced and I even omitted one ingredient due to my increase. 

Watch for my version of food.com's Slow-Cooker Beef Short Ribs made with Chuck Steak in the upcoming cookbook Think With Your Taste Buds - Beef.  But remember to get your copy of Think With Your Taste Buds - Desserts while waiting on the Beef edition.  It comes in paperback as well as e-book so start your set today.

Ramen Beef and Broccoli

Another new recipe has been added to Think With Your Taste Buds - Beef.  Its the perfect budget meal that tastes expensive.  Watch for it in the near future.  In the meantime check out Think With Your Taste Buds - Desserts. 

Egg Stuffed Meatloaf

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Another recipe to watch for - I've just added Lillian's Egg Stuffed Meatloaf to our manuscript for Think With Your Taste Buds - Meats.  This one is simple, of course, but really quite different.  In the mean time get your copy of Think With Your Taste Buds - Desserts either as a paperback or e-book.

Stuffed Round Steak

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We're getting there!  Lillian's recipe for Stuffed Round Steak has just been added to the manuscript file for Think With Your Taste Buds - Beef.  This dish is simple to make and elegant to serve.  While waiting on the Beef book to come out don't forget to order your copy of Think With Your Taste Buds - Desserts in either paperback or e-book.

Burgundy Beef and Lillian's Spaghetti and Meatballs

I've just added Burgundy Beef to Think With Your Taste Buds - Beef.  Boy will this be one that you will want to try when you get your copy of this cookbook.  It's sooooo delicious and simple. 
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I've also added Lillian's Spaghetti and Meatballs which is great to make and freeze for quick after work meals.

Sweet & Sour Meatballs

Another recipe has gone into the manuscript file for Think With Your Taste Buds - Beef.  This one turned out great with the perfect sweetness as well as a touch of sour.  Until the Beef book comes out I hope you will all enjoy Think With Your Taste Buds - Desserts which can be found in paperback as well as e-book.

The Many Uses of Bounce

I've posted this before but thought I post it again as summer approaches.
The U.S. Postal serve sent out a message to all letter carriers to put a sheet of Bounce in their univorm pockets to keep yellow-jackets away. 
Use them all the time when playing baseball and soccer or working outside.  The insects seem to veer around you.
It will chase ants away when you lay a sheet near them.  It also repels mice.
It takes the odor out of books and photo albums that don’t get opened too often.
It repels mosquitoes so tie a sheet through a belt loop when outdoors.
Eliminate electricity from your television or computer screens.  You can also wipe your television screen with a used sheet of Bounce to keep dust from resettling.
Dissolve soap scrum from shower doors by cleaning them with a sheet of Bounce.
To freshen the air in your home place a sheet in a drawer or hang it in the closet or put a sheet in the vacuum cleaner.
To prevent musty suitcases place a sheet inside empty luggage before storing.
To freshen the air in your car place a sheet under the front seat.
Clean baked on foods from a cooking pan by putting a sheet in the pan, fill it with water, let it sit over night and sponge clean the next morning.  The anti-static agent weakens the bond between the food and the pan.
Eliminate odors in wastebaskets by placing a sheet of Bounce at the bottom of the wastebasket.
Collect cat hair by rubbing the area with a sheet.  It will magnetically attract all the loose hair.
Use to wipe up sawdust from drilling or sand papering. 
Eliminate odors in dirty laundry by placing a sheet on the bottom of a laundry bag or hamper.
Deodorize shoes and sneakers by placing a sheet of Bounce in your shoes overnight.
Wet a Bounce sheet, hose down your car and wipe love bugs off easily.
And finally – put a sheet of Bounce in your suitcase when traveling, it will help keep mites or any other critters out of it.  While you’re at it, travel with several Bounce sheets and run them up and down your bed linen before getting into bed, it will cause all the critters already in your bed to run.  Keep a sheet in your suitcase even after you have unpacked to protect your suitcases from bugs nesting in it.

Mother's Goulash

Just added to the up and coming Think With Your Taste Buds - Beef is Lillian's recipe for Goulash which was passed down from her Mother.  I made it this weekend and it's delicious!  So put it on your list of recipes to try when our Beef book comes out and in the meantime check out Think With Your Taste Buds - Desserts. 

Guest Post by Frank A. Ruffolo, Author of Gabriel's Chalice

Now and then I have a guest post from some of my readers.  Today I have a guest post from Frank A. Ruffolo who is the author of Gabriel's Chalice.  I've not read Gabriel's Chalice... yet... but after reading the reviews on Amazon I've decided this is a must read so keep an eye out for my review within the next few weeks.  Until then, enjoy Frank Ruffolo's recipe for -----

Wedding Soup
½ head escarole (about ½ lb.)
1 ½ large carrots, chopped
12 cups chicken stock, preferably homemade
Freshly grated Parmigiano-Reggiano cheese
Meatballs:
½ lb. ground veal or beef
½ cup plain bread crumbs
½ cup freshly grated Parmigiano-Reggiano cheese
¼ cup very finely minced onions
1 large egg
½ tsp. salt
Freshly ground pepper to taste
Trim the escarole and discard any bruised leaves.  Cut off the stem ends.  Separate the leaves and wash well in cool water, especially the center of the leaves where soil collects.  Stack the leaves and cut them crosswise into 1” strips.  You should have about 4 cups.  Combine the escarole, carrots and stock in a large pot.  Bring to a simmer and cook until the escarole is almost tender, about 30 minutes.
To make the meatballs:
Meanwhile, combine the ground meat, bread crumbs, cheese, onion, egg, salt and pepper in a medium bowl.  Shape into tiny balls, less than 1” in diameter.  Then add to stock mixture and cook together.  Salt to taste and serve.