Wednesday, March 30, 2011

Full Plate Thursday 3-31-11

Hi, I am so glad to see you today. I hope you had a beautiful drive out today. Be sure and walk around in the garden and look at that beautiful White Wisteria that is in full bloom, and it smells heavenly. I am so hungry so lets get this food on the table, I can't wait to see what you brought today.

Thank you so much for coming out and I hope you enjoy your day with us.
White Wisteria

This Is How I Filled My Plate Last Week
Breakfast
Lemon Cranberry Muffins Denise at Creative Kitchens
Breakfast Smoothies Jackie at Loving My Domestic Life
Morning Snack
Cinnamon Rolls  Jill at Boys Bovines and Blessings
Lunch
Ham and Cheese Pockets Christy at Organic Princess
No Bake Cornflake Cookie Amanda at The Paisley Cupcake
Minty Milkshake Hollie at The Seven Cottage
 Afternoon Snack
Baked Fudge Sugar Free Heart of A Country Home
Mango Mint Sherbeta Cooling Mango Nisa at Cooking Is Easy
Dinner
Balsamic Glazed Pork Tenderloin Katernina at Culinary Flavors
Baked Egg in Jacket Sweet Potato Shu Han at Mummy, I can Cook!
Braised Eggplants in Tamarind Sauce Sukanya at Saffronstreaks
Peanut Butter Chocolate Bars Cheryl at The Bz House That Love Built
You Ladies That Filled My Plate Today Please Take This Red Plate Home
Full Plate Thursday Background Story
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".
I have just a few suggestions before you leave your dish and fill your plate.
  • Link directly to YOUR RECIPE and not to your web page 
  • Scroll down to the button that says "click here to enter"
  • You will be asked to give your URL ( which will be your direct link to your post), the name of your recipe, and your email which we will not be able to see.
  • Then you will be asked to select a thumbnail from your post that will be uploaded to your entry.
  • Please include a link back to Full Plate Thursday, somewhere on your post. We will give you a gentle reminder if you forget...
  • Please leave me a comment before you leave the page and let me know that you are here, I want to be a good hostess.
  • Don't forget to visit with all the others, after all that is part of the fellowship that makes it so much fun, in addition to all the good food of course...
  • Grab The Full Plate Button if you like and take it home with you.
  • Now God Bless you and your food and everyone fill your plate!










Tuesday, March 29, 2011

Our Daily Bread

This is a wonderful Bread recipe that was passed down to me by my Aunt Faye, who called it Our Daily Bread. She made the recipe at least once a week and sometimes twice she was a wonderful cook. I still miss her sometimes, but I have fond memories when I make the bread.
Our Daily Bread
Warm The Milk and Butter
 Proof The Yeast
Mix The Flour With The Liquid
Stand On The Stool So You Are Tall Enough To Knead The Dough
Knead The Dough
Let The Dough Rise Double In Size
Let The Dough Rise A Second Time In The Loaf Pan
Let It Cool Before Slicing
Enjoy!
Our Daily Bread
Miz Helen's Kitchen
2 packages of instant yeast or 2 cakes of yeast
1 cup milk, scalded and cooled to lukewarm
1 1/2 cups water
2 tablespoons sugar
2 teaspoon salt
1/4 cup shortening
1/4 cup butter
6 cups flour
Additional melted butter for the baked top
Scald the milk and let it cool to room temperature
Proof the yeast in a teaspoon of sugar and 1/2 cup warm water
Add the yeast to the warm milk and 1 cup warm water stir in the remainder sugar, butter and 4 cups of the flour. Beat well.
Add the remainder of the flour and mix well
(If you are as short as I am this is where you get your stool to stand on )
Turn on on floured surface and knead for 6 to 8 minutes place in a well greased bowl, cover and let raise in a warm place until double in size. Punch down and divide into two loaves and place into two 5X9 loaf pans. 
Let rise to the top of the pan.
Bake 350 degrees for 45 minutes or until done. Brush tops with melted butter
Let Cool (if you can) before slicing

Now lets just slice us a piece of that warm bread and have some nice butter and jam with a cup of tea. I sure am glad that you stopped by today and I hope to see you again real soon.
Peace and Joy















Sunday, March 27, 2011

Whats For Dinner Next Week: Southwest Tilapia Chowder

Spring is really here everything is getting green and all the spring plants are in bloom. What a beautiful day for you to take a drive to the country. We are just having our coffee out here on the patio so come on back and join us. The other day Sno White of  Finding Joy In My Kitchen stopped by and asked me how many people I cooked for every week. Usually it's just me and Honey Bunny, but a lot of the time someone just drops by about meal time, because they know I can always fill an extra plate at my table. On holidays it is not unusual to have 30 or more.In the summer on week ends when family and friends are coming to the lake, it could be from 4 to 40.  My leftovers are planned and we either have them the next day for lunch or it goes in the freezer. I make up freezer meals for my husband, so when he works outside the home, he just grabs a dinner  from the freezer and he is set.  Well you know me I just go on and on, we better get to that menu.
Feature Recipe
Friday
 Southwest Tilapia Chowder


The Menu

Sunday
Maple Glazed Lamb Chops
Fresh Spinach Saute
Herbed Finger Potatoes
Cottage Bread
Fresh Berry Shortcake

Monday
Slow Cooker
Seasoned Oven Fries
Cole Slaw
Corn Bread

Tuesday
From
Left Over Pinto Beans
Green Mexican Salad
Homemade Tortillas
Salsa
Left Over Apple Pie
with
Cinnamon Ice Cream

Wednesday
Pork Tender Fillets
with 
Mushroom Sauce
Seasoned Sweet Potato Mash
Broccoli with Lemon Sauce
Sour Dough Buns
Pumpkin Pudding
with
Berries

Thursday
Stuffed Rainbow Peppers
Scalloped Corn
Green Tossed Salad
Sour Dough Buns
Chocolate Chip Cookies 
With
Blue Bell

Friday
Feature Recipe
 Southwest Tilapia Chowder
Tortilla's
Key Lime Pie Tart

Saturday
From
Full Plate Thursday
Taffy Apple Salad   Toni at TNT Cook
Boil Er Up Ribs Mrs. V at Mrs. Pizza Head
Fresh Green Hericot Verts With Roasted Vegetables  Roz at La Bella Vita
Everyday Bread  Paula at Fletchington Farms
Ice Candy Cristina at Pinay in Texas Cooking

The Feature Recipe
Chop Chop Chop
New Red Potatoes Skin On
Season The Tilapia
Saute the Goodness
Add The Liquid
Enjoy!
Southwest Tilapia Chowder
Miz Helen's Kitchen
5 to 6 medium Tilapia Fillets chopped in 1 inch cubes
1 large onion chopped
5 to 6 small new red potatoes skin on
6 slices bacon rendered or salt pork
1 cup green chili's chopped
3 garlic pods chopped
1 cup chopped fresh cilantro
2 teaspoons chili powder
2 teaspoons ground cumin
11/2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon red pepper flakes
2 cups half and half
2 cups milk
2 tablespoons butter
Garnish with fresh cilantro
Wash, chop and par boil the potatoes about 10 minutes and set aside
Mix the chili powder,cumin,salt, pepper, red pepper flakes together in a small bowl
Sprinkle front and back of the Tilipia with 3/4 of the season mix  then chop and set aside
Saute the  bacon or salt pork add the onion and garlic then remove the onion and garlic to a small bowl
Lightly saute and simmer the Tilpia and potatoes in the bacon  or salt pork fat about 10 minutes
Add back to the pot the onion, bacon or salt pork and the remainder of the seasons mix well
Stir in 1/2 of the cilantro and add the milk, heat the mixture just to boil, do not allow to boil or the milk will separate. Add the butter and simmer until ready to serve. Garnish with cilantro
Recipe Tip
Garnish with a dollop of sour cream, salsa, or jack cheese and serve with tortilla's
Print Recipe 

I sure am glad you came to spend the day in the country with us we always look forward to your visits.
Hope to see you at Full Plate Thursday!
Peace and Joy




































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