Cantaloupe Quick Bread

Cantaloupe Bread

I use a stand mixer, but a sturdy electric hand mixer will do nicely.

Clean, slice and place very ripe cantaloupe in a blender and puree

Pureed cantaloupe

Sift and combine dry ingredients in a large bowl

Combine wet ingredients with mixer

Mix dry ingredients into wet ingredients by hand

prepare loaf pans

baked bread, cooling on wire racks

Loaves removed from pan and glazed while still very warm

Our garden had OVER-PRODUCED cantaloupe this past year and they just kept on coming!  The fruit was little, but oh-so-sweet... but we couldn't eat them fast enough! Rather than letting them spoil, I found and made MAJOR modifications to a pumpkin bread recipe which now works beautifully with ripe to very ripe cantaloupe. We loved this bread! The bread did NOT taste like cantaloupe, it tasted like a sweet, moist lightly-spiced quick-bread. Very delicate flavor. It's easy to make and worth the effort. I think you'll be really surprised!

Cantaloupe Quick Bread

3 eggs
1 cup coconut or canola oil
2 cups white sugar
1 tablespoon vanilla extract
2 cups gently pureed cantaloupe (I used my blender; pulsing the puree button. Do not liquefy)
3 cups all-purpose flour (NOT self-rising flour and measure first, then sift)
1 teaspoon salt
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Glaze
3 cups powdered sugar
2 teaspoons lemon extract
Enough milk to make a thick glaze (you won’t need much and use a metal whisk; it’s thick!)

Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour two 9×5 inch loaf pans.
In a large bowl, beat together eggs, oil, sugar, vanilla and cantaloupe puree. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon and ginger. STIR (not mix)  flour mixture into cantaloupe mixture; stir to combine. Do not overwork the batter; stir just until no traces of flour remain. Pour batter into prepared pans.
Bake in preheated oven for 55-60 minutes, until a toothpick inserted into center of a loaf comes out clean. 

(While the bread is baking, make the glaze. Add the lemon to the powdered sugar. Stir in milk, one tablespoon at a time, until a thick glaze is reached. When you lift the whisk, it should fall in an even stream and form a ribbon before disappearing.)

When loaves are finished baking, set pans on cooling rack, cool 8 minutes. Remove loaves from pans and set directly on cooling rack over a cookie sheet. Spoon glaze onto loaves right away until glaze covers the top of the loaf and drizzles down the side. Leave on racks until cool. Wrap loosely when completely cool.

Bon Appetite!!

Priscilla Farmer
Lake Fort Phantom Hill
Jones County Texas

Potato Soup, comfort food!

Creamy Potato Soup

12 oz. Hickory smoked bacon

8 stalks celery, chopped and 1 large yellow onion, diced

Skillet cook celery and onions in 2 tablespoons of bacon fat, until soft

Make a roux using 1 stick of butter and 1/2 cup flour. 
Stir continuously until smooth. Don't let it brown.

Pour 1 gallon whole milk into roux, add celery, onion, potatoes and spices. 
Stir continuously until near boiling.

 8 to 10 YELLOW or GOLD (not Russet!!) potatoes into 1/2" chunks

Cook soup on very low for 1 to 2 hours or until potatoes are done, stirring OFTEN. 

Prep time: 30 to 45 minutes, cooking  time 1 1/2 to 2 hours.       

This easy, delicious potato soup is my daughter's favorite soup. When she doesn't feel good or just needs a "Mom" fix, she asks for this soup.  Honestly, it couldn't be easier!  Ready?  Okay..here we go!

PREPARATION:

Brown 12 ounces of hickory smoked bacon in a skillet. Remove bacon to drain on paper towels, pour off all but 2 tablespoons of the bacon fat from the skillet. Coarse chop the bacon, set it aside.

Chop 8 celery stalks and 1 large yellow onion (I don't chop all of the celery because my daughter doesn't like to eat celery. I only chop a little bit into the soup, the rest I leave in whole stalks and cook in the soup for flavor. I take them out and throw them away when the soup is done.)  Add the celery and onions to the bacon fat and cook on low (don't brown them) until cook just tender.

Peel 8 to 10 yellow or gold potatoes and chop into 1/2" chunks. Set aside. DO NOT USE RUSSETS, they are horrible in this soup and don't cook well.

                       

In your soup pot, melt 1 stick of butter (not margarine) and add 1/2 cup of all purpose flour. Stir continuously to make a roux, but don't brown the roux. Cook only until smooth.

Add one gallon of whole milk to the soup pot. Stir in the celery, onions, potatoes and coarse chopped bacon.

To the pot; add 1/2 cup of Knorr Brand chicken bouillon granules (from a jar, not cubes) add 2 bay leaves, 1/2 teaspoon of onion powder, 1/2 teaspoon of kosher salt, 3/4 teaspoon of black pepper, 1/2 teaspoon of oregano, 1/2 teaspoon of dried parsley flakes. 

COOK:

Stirring continuously, cook soup over medium/low heat until near boiling (this will take about a half and hour) then turn down heat to lowest setting on your stove and simmer covered. Stir VERY often because this milk based soup will stick, will boil over and will burn or scorch if you aren't careful. 

After about a half an hour, put 1 cup of cold water in a jar with a screw on lid; add 1/2 cup of flour, screw lid down and shake until smooth. Stir the smooth flour mixture into the soup pot and stir. Continue to cook until soup is completely thickened and potatoes are tender. 

Adjust the spices to suit your taste..I like a lot of pepper, you may not.  There is salt in the bouillon so go easy with the salt until you taste it.

Serve with French bread or saltine crackers.

Bon Appetit from Deep in the Heart of Texas! ♥
Priscilla Farmer, Lake Fort Phantom Hill, Jones County, Texas

Tarragon Chicken

Prep time: 30 to 45 minutes, baking time 45 minutes.                                    

On the table in an hour and a half!

Browning the breast filets

Browned breast filets

The Roux

Breasts and sauce..pour sauce over the chicken

Plated Tarragon Chicken

Ingredients to prepare the chicken:

4 large boneless, skinless chicken breasts (rabbit is excellent with this recipe too!)

¼ teaspoon Lawry’s Season Salt

¼ teaspoon garlic powder

½ teaspoon black pepper

½ teaspoon dried Tarragon leaves

1 cup flour (more or less)

4 tablespoons of real butter (more or less)

Ingredients for the sauce:

2 tablespoons of real butter

1 tablespoon of the leftover flour mixture

½ cup of ketchup

3 tablespoons Worcestershire Sauce

1 can of Cream of Mushroom Soup

1 soup can of Apple Cider or Chardonnay wine (or 50/50 cider & wine)

1 soup can of water

1/4 teaspoon onion powder

Black pepper to taste

1/3 teaspoon dried Tarragon leaves

Optional: 1 cup of washed, thick sliced fresh mushrooms. If used, add to sauce and stir right before you pour the sauce onto the chicken

MAKING IT A MEAL:

2 uncooked cups of jasmine rice, cook separately according to package directions while chicken is baking

A green vegetable such as broccoli or asparagus steam to tender crisp and serve piping hot

PREPARING AND COOKING THE CHICKEN:

 

Filet the breast halves the long ways to make 2 pieces of the same length and thicknesses from each breast half. The idea is to end up with 8 pieces of equal size from 4 breast halves. Place one piece at a time in plastic wrap, pound with meat hammer to tenderize.

Combine the dry ingredients (flour and seasonings) in the chicken preparation list and coat each piece by pushing hard into flour mixture, cover both sides with flour mixture, set pieces aside.

In a non-stick skillet, heat about 2-3 tablespoons of butter (not oil, not margarine, not spreadable butter, but REAL BUTTER) to medium temperature and brown 3 to 4 filets at a time turning once; until lightly browned on both sides. Don’t overcook, just brown the pieces. Set in a 13 x 9 glass baking dish. Add more butter to skillet and repeat until all pieces are browned.

the ROUX & THE SAUCE:

ROUX:  

Put 2 additional tablespoons of butter in frying pan, melt it but don’t burn it. Slowly add 1 tablespoon of the flour mixture (leftover from coating the chicken) into the melted butter mixture and stir until smooth with wooden spatula. Heat until the roux is hot and bubbly and has turned a golden orange color. DON’T BURN IT. 

SAUCE: 

Add the cider to roux in the skillet. Turn up the heat a little bit. Stir until smooth and hot, add all of the other ingredients in the sauce list (can of soup, can of water, ketchup, Worcestershire Sauce & the additional spices) stir with a  flat wooden scraper or non-stick safe whisk until hot and bubbling and completely smooth. Add mushrooms if desired.

Pre-heat oven to 350 bake

Pour sauce over chicken pieces and put in the oven immediately, bake covered (foil is fine) at 350 for about 45 minutes.

Start jasmine rice, cook according to directions on bag. Keep warm once rice is cooked.

Plate the rice and place chicken breast pieces on top of rice and ladle desired amount of sauce on top. Serve with a steamed green vegetable. This is a family friendly recipe, kids like it.  Bon Appetit!

Priscilla Farmer 

Lake Fort Phantom Hill

Jones County, Abilene, Texas

Chicken Parmigiana For Two - Quick and easy!

Ready to serve

Ready to Bake

Ready to bake

Chicken Parmigiana For Two    (Quick and easy!)                              
Prep time: 20 minutes, cooking time 30 minutes.                          
On the table in less than 1 hour!

Ingredients:
2 boneless, skinless chicken breasts
1 jar of your favorite sauce, mine is Classico 4 Cheese or Spicy Marinara
1 cup Italian bread crumbs in a can (I use the grocery store brand in the cardboard shaker)
Small bunch of fresh oregano or basil for garnish (I grow my own)
4 slices of Provolone cheese
Small package of finely shredded Mozzarella cheese
½ cup of Parmigiana Cheese
1 egg beaten, with 2 tablespoons of water added
Garlic powder
Salt & pepper to taste
Canola oil for frying
Pam spray for baking dish
4 uncooked ounces of your favorite long pasta, linguine, spaghetti, angel hair, etc..
a fresh green vegetable to steam and serve with your dinner
2 to 4 slices of fresh Italian bread to serve with your dinner

Directions:
Filet the breast halves the long ways to make 2 pieces of the same length and thicknesses from each breast half. The idea is to end up with 4 pieces of equal size from 2 breast halves. Place one piece at a time in plastic wrap, pound with meat hammer to tenderize.

Season each piece with light dusting of garlic powder, salt & pepper, dip in egg wash (dip quickly – don’t soak), place filet into a pie plate of the bread crumbs and push crumbs on filets until coated all over. Do all 4 pieces. Don’t shake off excess.

Heat non-stick skillet with about 3-4 tablespoons of canola oil to medium temp or until a bread crumb sizzles but doesn’t burn. Brown 2 filets at a time turning once; until lightly browned on both sides. Don’t overcook, just brown the pieces. Drain on paper-towels.

Pre-heat oven to 350 bake
Spray a 13 x 9 glass baking dish with Pam, set 2  breast filets in the bottom, about 2 inches apart
Add 4 tablespoons of sauce to each filet
Add a tablespoon of parmigiana cheese to each filet.
Add a ¼ teaspoon of finely chopped fresh basil or oregano (basil is sweeter…) to each filet
Add a slice of Provolone cheese to each filet
Set second layer of chicken filet to each serving
Add another layer of sauce, wait to add next layers...

Put chicken in the oven immediately, bake uncovered at 350 for about 30 minutes.

Finish line:
Start pasta water, add sea salt for flavor, cook about 4 ounces of pasta in a medium sauce pan, according to directions on package. When cooked, drain, add a dash or two of good olive oil, salt and pepper and toss. Place in warm dish, keep warm. Heat remaining pasta sauce in a small pan. About 5 minutes before you turn off the oven, pull the baking dish out, sprinkle with more Parmigiana cheese and add the final slice of Provolone to each serving. Put back in oven for 5 minutes or until cheese is melted. Garnish with a few pretty sprigs of oregano or chopped basil.
Plate the pasta with the remaining sauce and your fabulous Chicken Parmigiana; with fresh Italian bread slices and a steamed vegetable (a green vegetable is prettiest!) Light candles...and Bon Appetit!

Bon Appetit from Deep in the Heart of Texas! ♥

Priscilla Farmer, 
Lake Fort Phantom Hill 
Jones County, Texas

Venison, Vegetable & Barley Soup

Venison,  Vegetable & Barley Soup

If you're looking for a "stop right in your tracks and make your mouth water" winter soup... look no more! I've got your recipe. 

This is a family friendly, comfort food soup that they'll ask for again and again! 



I first made a soup similar to this in the 1980s and over the years, it has morphed into a soup I can call my own. I like it best with ground venison. 


Today is November 3rd, 2012 and it's opening season for White Tail deer in Jones County, Texas...where I live; so I'm getting the soup pot out and getting ready! 

If you aren't a venison fan.. this recipe is as delicious when made with quality chopped beef steak, buffalo or ground round; browned and well drained. Ready?  Here we go:

INGREDIENTS:


3 to 5 lbs lean, ground venison, browned & drained
14 to 20 cups of water (adjust as necessary…start low and add if necessary)
½ cup (adjust as necessary) of Caldo de Tomate (Con sabor de pollo)
translated:  Tomato bouillon with chicken  (made by Knorr, comes in a brown plastic jar with a yellow label and red lid and is usually found in the Latin foods section or your super market)
2 pounds sliced carrots
8 to 10 medium cubed peeled yellow or gold potatoes
1 large yellow (not sweet) onion, chopped
1 bunch (8 stalks) of celery hearts, sliced thin
2 medium green bell peppers, chopped
1 medium red bell pepper, chopped
1 cup Quaker medium barley (not instant)
salt to taste
pepper to taste
3 bay leaves
½ teaspoon ground oregano
1 28 oz. can of diced tomatoes, undrained
1 cup of ketchup (or to taste)
½ cup Worcestershire sauce (or to taste)

PUTTING IT ALL TOGETHER:


In a large 10 to 14 quart stock pot:

Brown meat, drain and set aside.
In the same pot, simmer celery and onions until they are no longer crunchy, add meat back in. 
Add Worcestershire sauce
Stir in everything else except the potatoes and bring to slow boil.
Cook on medium/low about 15 minutes, reduce heat to simmer, add potatoes.
Skim fat and foam if needed.
Adjust favors as needed.
Cook covered until everything is tender. 

OPTIONAL ADDITIONS:

1 jalapeño pepper, chopped
1 cup of kernel corn (frozen is best)
1 small bag of frozen cut green beans (or fresh)
1 cup of sliced fresh or frozen okra
1 cup of canned or frozen black-eyed peas

I’ve added all of these at one time or another and loved it! Experiment and make it your own!

SERVE WITH: 

Tabasco Sauce
Finnish Hard-tack
Irish soda bread
Sweet corn bread
Dinner rolls
Fresh baked bisquits
Corn Muffins
Crackers

You can't do it wrong! Anything goes! As is, this recipe will feed about 10 super hungry deer hunters, 16 hungry women or 20 really hungry kids!

Hope you enjoy this recipe. It's easy, fast and astonishingly satisfying!  

Bon Appetit from Deep in the Heart of Texas! ♥

Priscilla Farmer
Lake Fort Phantom Hill
Jones County, Texas