Recipe Organization

My recipe organization has always been lacking. A lot of the recipes I use (when I use a recipe, lol) I have printed off the internet or scribbled on a scrap of paper. Then they got shoved in a drawer, or cubbie, or pretty much wherever I could find when I was done with it! The biggest problem with that system was finding it again later. Here are some examples of my recipes:

This is a bunch of them laid out on the counter.

Here is a close up of one. You can't see it very well in the picture, but this one is actually splattered with Teriyaki sauce!

(This one got me a new kitchen floor, but that's another post, lol)

Here's another close up of a recipe. Can you tell what it's for? This would be one of the times I just scribbled the ingredients on a piece of paper rather than printing off the recipe.

I also have a few favorites in these cookbooks.

And this shelf has the rest of my cookbooks, which I only use occasionally.

So, back to the organization issue. The other night I looked everywhere for a recipe. It happened to be one that I had scribbled on a piece of paper and I didn't even know what site I had found it on so I could look for it again. It was imperative that I find the recipe, our dinner depended on it! I did finally find it (it was on top of the paper towel holder. Great place for it, I'm sure), but it took me close to 20 minutes.

Since I'm also the type of person who suddenly goes "Oh shoot! I should have started dinner 10 minutes ago!", spending 20 minutes looking for a recipe can be a real drag. So, I decided it was time to do something about it (finally!).

I went to Michaels and got these cute recipe cards for $1 a package.

Then I went through all the recipes I had stashed different places and wrote the ones I use frequently on the cards. I then filed them in this old picture album that I already had.

For a couple of bucks, my recipes are now organized! I do still have a stack of recipes I want to try and one of recipes I only make rarely (like desserts). But they are all together in the SAME drawer. I will, also, probably add recipes to my book as I go.

Another thing I discovered while working on this project; I don't actually USE a recipe very often! I didn't realize it because it always seemed like I was searching for a recipe. But I went through a bunch of old menus to see what recipes to gather, I kept passing meals by because I didn't need a recipe for them! I guess most of the things I cook, I know what goes into and I just wing it, lol.

This realization of my cooking does pose a new problem, however. I'm trying to be more diligent about having my kids in the kitchen with me when I cook, so that I can teach them how. But I don't have a recipe to hand them for the majority of the things I cook. So, I will be getting more recipe cards and as I cook something that I don't already have a recipe for, I will write it down on a card. Eventually I will have a collection of recipes that Munchkin can take with her when she marries. I will also be able to use them as copywork, since she will need to make a copy of the recipes for her sister :o)

Blessings,

Homemade Mac and Cheese

This is my fall back recipe for potlucks. It's easy to make, I usually have all the ingredients on hand and everyone loves it! I've had several people ask me for the recipe lately, so I figured I'd just post it here. Note: I don't always measure everything, so some of the amounts may need to be adjusted :o)

Mac & Cheese:

Approx. 2 cups Macaroni noodles
1/4 cup butter (or oil)
1/4 cup flour
2 cups milk (I use reconstituted instant milk)
1/2 to 1 tsp salt
1/2 to 1 tsp pepper (I suppose white is best, but I never have it, so I use black)
1 tsp mustard powder
1 to 2 cups shredded cheese (I just add handfuls till it tastes right! I think sharp works best, but you can use whatever you like)
Bread crumbs, optional.

1. Cook and drain the noodles.
2. Heat butter in a sauce pan over med. heat. Whisk in flour, making sure there are no lumps.
3. Slowly add milk while whisking. Bring mixture up to a boil. It will thicken as it boils. KEEP WHISKING or it will burn.
4. When it thickens, turn the heat down and add salt, pepper, mustard and cheese to taste.
5. Mix with the noodles and place in an 8X8 baking dish.
6. Top with extra cheese and bread crumbs if desired.
7. Bake at 350 degrees for approx. 15 minutes.
8. Enjoy!

I usually double this recipe if I'm taking it to a potluck. I will also sometimes use different noodles. I like to use ziti noodles when I have them (if I'm sharing the dish) because I think it makes the dish look more "elegant" :o).

For more recipes, head over to The Grocery Cart Challenge.

Blessings,

Glennda

Potluck Recipe

Well, the dish I took to the potluck last night was a huge hit. I think pretty much everyone asked for the recipe :o) The best part? I didn't have to bring home leftovers!! Anyway, I thought I'd share the recipe here as well. It's a recipe I found in the cookbook "Fix It and Forget It".

German Potato Salad:

6 slices bacon
3/4 cup chopped onions
1 can cream of chicken soup (I substitute a homemade white sauce flavored with chicken bullion)
1/4 cup water
2 Tbsp. cider vinegar
1/2 tsp. sugar
pepper to taste
4 cups parboiled, cubed potatoes
parsley (I didn't remember the parsley, lol)

1. Brown bacon in skillet and then crumble. Reserve 2 Tbsp. bacon drippings. Saute onions in drippings.
2. Blend together soup, water vinegar, sugar and pepper. Add bacon and onions. Mix well.
3. Add potatoes and parsley. Mix well. Pour into slow cooker.
4. Cover. Cook on Low 4 hours.
5. Serve warm or at room temperature. (Personally, I think it's better warm.)


Homemade White Sauce:
(FYI: this recipe will make approx. 2 cups of white sauce which is about a 1/2 cup more than a can of soup.)

1/4 cup butter
1/4 cup flour
2 cups milk (or 2 cups water and 2/3 cup milk powder, mixed)

Melt butter in a sauce pan on med/low heat. Whisk in flour to make a paste (make sure there are no lumps). Slowly add milk. Bring the mixture up to a boil while whisking (it's important to keep whisking or it will burn!). The sauce will thicken as it boils. When it reaches the desired consistency, reduce heat and add whatever flavorings you want.
For a cream-of-chicken substitute add 1 tsp. chicken bullion per cup of milk.
For a cheese sauce add shredded cheese (sharp works best!) to taste.
For an Alfredo sauce add Parmesan cheese to taste.
For cream-of-mushroom add a can of mushrooms.
The possibilities are really endless, just use your imagination!

Blessings,

Glennda

Swedish Meat Pie Recipe

OK, a little background on this one: My husband has always loved going to the Scandinavian Festival and getting a few Swedish Meat Pies. After we got married I looked everywhere for a recipe for them. No luck. Then shortly after the Scandinavian Festival there was an article in the food section of the paper where the author had gone on a similar search. She had managed to get the lady who makes them at the festival give her enough info to create a recipe. Which she published and I, thankfully, found. My husband doesn't think they are perfect, but thinks that they are a pretty good representation, lol.

Swedish Meat Pie:

1/2 lb ground beef
1 sm onion, finely diced
2 stalks celery, finely diced
1 medium partially cooked red potato, finely shredded
1 cup cheddar cheese, shredded
salt & pepper to taste
1 egg yolk
1 tsp cold water
1 batch Sour Cream Pastry Dough (recipe follows)

(Note: I use a very small onion or only use half. I've found that it is very easy for the onion to overpower the other flavors in this. Also, I tend to use a medium to large potato. Be careful not to cook the potato too long or it is hard to shred.)

Cook beef, onion and celery in a skillet until brown; drain. Stir in potato, seasonings and cheese. Divide pastry into 4-6 pieces (I usually do 6). Roll out each piece into a circle. Divide meat mixture evenly and place on center of each circle. Fold one side of pastry over filling making a half moon. Moisten edges with water and press with fork to seal. Mix egg yolk and water (I use the whole egg, what can I say, I'm lazy, lol!) brush pastries with mixture. Bake at 350 until golden brown, 20-25 minutes.

Sour Cream Pastry Dough:

2 cups flour
1/8 tsp salt
8 oz unsalted butter, chilled and cut into small cubes
1/2 cup sour cream

Place flour and salt in a large bowl. Add butter cubes and cut in evenly until mixture is the size of small peas. Stir in sour cream with fork. The pastry will appear dry. Divide as recipe indicates. Wrap in plastic and refrigerate overnight or until cold and firm (I usually make the dough in the morning and refrigerate till I'm ready for it that evening). The dough can be frozen for up to one month (I have not tried this).

I have also made these in a mini tart pan with open tops as a appetizer/potluck dish. For more recipes check out Grocery Cart Challenge.