Aunt Betty's Kitchen

03/19/2020

bread-shortage?? this-is-the-easiest-kind-of-bread-you-can-make

BREAD SHORTAGE?  This is the easiest kind of bread you can make. Costs pennies and can get you through these strange times, my family lived off these when the pickings were slim. Navajo Flatbread: Makes 6 2 cups flour  1 - 1 1/4cup of lukewarm water  1 table spoon baking

11/09/2019

With this being persimmon season, please enjoy my grandmother Chase’s recipe. These are more like soft gooey brownies vs “pudding.” Grandmother always used wild persimmons, but I am going to try with Japanese since the deer and birds always seem to get the wild ones before I do. These are super delicious and a wonderful childhood memory of something quite delectable from my Grandmother’s kitchen.

06/16/2019

Three good friends having fun after a hard day’s work making fresh strawberry jam. What fun we had!

07/14/2016

Has anyone here made zucchini noodles before? I have several recipes, and gobs of zucchini, but a bit hesitant. I can barely get the hubs to eat zucchini unless I grill it or hide it in a cake. Your thoughts on these things?

04/25/2016

CILANTRO - NOW WHAT? My herbs are growing like wildfire we have had so much rain. My cilantro (coriander) plants had to be harvested today they were getting so tall. I pruned from the top in an effort to get them to bush out a bit more, and now ... what to do with the cilantro since the tomatoes aren't even close to being ready. Pinterest to the rescue.

I will be blanching and freezing some of my beautiful herbs in addition to making salted cilantro and a cilantro pesto. Found this great article here:

http://foodpreservation.about.com/od/Preserving-Fats-Oils/a/The-Best-Ways-To-Preserve-Cilantro.htm

Cilantro (coriander) is a versatile herb, but it is almost always used fresh because it doesn't dry well. Here are some ways to extend its life in your kitchen so that it doesn't ever need to go to waste.

03/17/2016

How cool is this? Art and food in a few short minutes.

02/25/2016

CRACKED-UP CHICKEN
(My version of "Crack Chicken)

4 chicken breasts - frozen OK
1 brick cream cheese or Neufchatel; cut it up
1 can diced green chiles
1 can Rotel, drained very well
1 Tbs Siracha sauce
1 packet of Hidden Valley Ranch Fiesta Dip Mix

Layer as stated in your crockpot on high for 6-7 hours. Shred chicken with 2 forks, and stir to combine thoroughly. Serve on hot flour tortillas.

Optional service items: Diced green onions, jalapenos, sour cream, shredded cheddar cheese, salsa, pico de gallo.

This stuff is so good, and so easy your family will gobble it up. The green chiles are NOT hot. If you are heat sensitive, perhaps omit the Siracha sauce. 4 chicken breasts is more than enough to serve 4 hungry people, maybe more. Great leftover, too.

01/25/2016

I love Chicken Francaise, and this video will show you how easy and quick it is to prepare! Put an elegant dinner on your table this week, with weeknight speed!

12/21/2015

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*•. .•* THANKS FOR SHARING RECIPES FROM MY KITCHEN!
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12/21/2015

HOMEMADE OLD ENGLISH EGGNOG
Handed down from my paternal grandmother
Aunt Betty's Kitchen - Betty Richardson
December, 2015

INGREDIENTS:
6 egg yolks
1 cup granulated sugar
2 qt light cream (half & half)
1 pint Cognac (don’t use the good stuff)
1 cup light rum
6 egg whites
½ cup confectioner’s sugar

DIRECTIONS:
1. In large bowl, beat egg yolks until thick. Gradually add granulated sugar, beating until light.
2. Add cream, beating until very well combined. Slowly stir in Cognac and Rum. Refrigerate, covered, until well chilled.
3. About 1 hour before serving, beat egg whites until foamy. Gradually add confectioner’s sugar, beating well after each addition; continue beating until soft peaks form when be**er is slowly raised.
4. Gently fold into egg yolk mixture.
5. Refrigerate, covered, until serving time.

Makes about 28 (4-ounce) servings

Beautifully served in a punch bowl, but be warned, the taste is super delicious, but it will sneak up on you if you over imbibe! Small punch cups or disposable cups are recommended!

08/17/2015

oh yummo!!!! Let's make this!