Good evening all,
Tom...your right about smaller communities. I grew up in a small steel mill town (Youngstown, Ohio) but the suburbs around it were semi to mostly rural. We did not have subdivisions with walls around our yards. We had neighborhoods and our back yards all joined or were separated by fields and lots we played in. Neighborhoods were also very ethnically defined. Each neighborhood having been settled by a particular immigrant group that came to work in the mills and factories. The neighborhoods all had their own churches, bakeries, butchers, etc. but yet shared very freely with each other when there was need. We had company over for dinner, shared meals or took food to families and 'passed the hat' when somebody passed away or we knew was laid off or on strike a long time. I think I was one of the last generations to experience this sense and type of 'community'. You are lucky to have your neighbor's cook books. What a treasure. Enjoy them and all the fond memories.
Margaret...Your lentil dish sounds almost like an Indian inspired one. Do you like Indian food or have it often? I had a yellow curried lentil with sweet corn dish once. It wasn't bad. Your creation sounds quite good especially with the chicken.
And remind me on the 26th to wish you a happy birthday because I can't remember anything any more. If you forget then let me wish you an early Happy Birthday. Hope you have a wonderful day, however you choose to celebrate it.
O.K....Rosie...I thought I was a bit obsessive-compulsive with the cleaning there.
Question? Are you sure that is burnt on sugar and not a black mark from the enamel/porcelain coating being worn off or a 'defect' in the painting/coating in the oven? Before you go all insane scouring that oven please check and be sure.
Also why don't you use drip pans under your casserole dishes? They'll catch any overflow and you can wash those or throw them out if they're cheap. I keep really old, beat up sheet pans for that purpose. You can always line your oven rack with foil first too before you bake something sticky. When the oven cools just peel off and throw out the foil.
As for me I had the leftover Asian dish I made and some rice. Dinner I decided not to be lazy and took out my recipe to make real taco seasoning. Had a pound of 97/3 ground beef defrosted. I have been wanting tacos so I decided to whip up a batch of my homemade blend and enjoy.
An acquaintance of mine in LA who was originally from Mexico gave me this recipe. I really like it. You can double or triple this spice mix recipe and store it. Just keep in mind that I am giving the recipe to use with 1 lb. of ground beef.
GROUND BEEF TACOS
INGREDIENTS:
1 lb. lean ground beef ( Use 97/3 or 90/10 only. Anything else is too greasy for this.)
3/4-1 cup of water or beef broth (I prefer beef broth if I have it). * see note
Spice Mix:
--- 1 Tablespoon each: flour, corn starch, dehydrated minced onion flakes
--- 1 teaspoon each: beef bouillon granules, garlic powder, cumin, paprika, chili powder
--- 1/2 teaspoon each: onion salt, cayenne
--- 1/4 teaspoon: sugar/sugar substitute
Put all spices in a small bowl and whisk together or mix with a fork until well blended and totally incorporated.
*Notes: You can substitute garlic salt for the garlic powder. You can substitute onion powder for the
onion salt.
If you like your food less spicy you can cut the cayenne back to 1/4 teaspoon but do not omit.
You can double or triple this and keep in an airtight container for up to 3 months.
**The amounts given above is for 1 lb. of beef!
If you do not have beef bouillon granules you can use 1 beef bouillon cube and dissolve it in
the 3/4 - 1 cup of water or broth.
INSTRUCTIONS:
1.) Brown the beef in a skillet breaking up until in fine crumbles and cook until done. Drain any water/fat if need be.
2.) Add the seasoning mix
3.) Add the broth/water
4.) Bring to a quick boil and then turn to low simmer. Let cook about 5-10 minutes and serve with your favorite toppings.
Enjoy!
Happy night all
AG
Look for this if you can find it. This is what I use for beef bouillon granules. It lasts forever. I usually get it at my Food City which caters to a Latino clientele. I think Safeway may carry it in the 'ethnic' foods aisle.
