How is it possible a grocery store on a SUNDAY has NO MUSHROOMS? The only plain white button mushrooms were the pre-sliced variety. They were brown and old. I guess I could have bought some of those fancy gourmet mushrooms for a gazillion dollars a pound. Or I could have stopped at another store for mushrooms. In the end I decided to just wing it.
So, no mushrooms. Dried shiitake? No, too Oriental for me. In the place of mushrooms I caramelized a medium sweet onion and also added some riced up cauliflower.
In about 20 minutes we’ll find out if the substitutions works.
It was a perfect opportunity to use my PhotoScan app and add to The Box Project. But before I forget, here are the remaining ingredients from the back side of the recipe card:
1 cup beef broth
1 clove garlic
12 corn tortillas
1 cup chopped onion
1 pound grated cheese
In the lower left corner you’ll find Source: Buena. This recipe came from one of Grandma and Grandpa’s neighbors in Texas. Nothing fancy here. Just plain old Tex-Mex comfort food.
I think the crappy photo scan can’t be enlarged. So here is the front of the card:
1/4 cup chopped onion
2 T butter
2 T flour
1 green pepper chopped
1 cup canned mashed tomatoes
1 can chili con carne
1/2 tsp salt
1 tbs chili powder
Preheat oven to 325 degrees.
Saute onions in butter. Add flour, salt, chili powder.
Add beef broth slowly, then green pepper, garlic, and tomatoes.
Simmer 15 minutes.
Add can of chili con carne and simmer until thickened.
Dip tortillas in sauce.
Lay each on a plate and spread 1 tbs onion and 1/4 cheese on each.
Roll up and arrange in a baking dish.
Pour chili sauce over and cover with cheese.
Bake at 325 degrees for 15 minutes or until the sauce is bubbly and the cheese melted.
I sent him a text to tell him to use yellow corn tortillas, the white and flour don’t work as well. Also he would need to heat up each tortillas if was going to make cheese enchiladas or the tortillas will break.
In today’s world of instant information the recipe wasn’t hard to find. After confirming with The Boss that the recipe I found was the one she used, I started writing. But my eyes caught the following:
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen with Trisha Yearwood (c) Clarkson Potter 2008
If I understand this correctly the recipe here is an adaptation of an adaptation of Yearwood’s original 2008 version.
So with all of these credits it’s likely I won’t get slammed for a lack of attribution like I did when I published a slightly altered version of someone’s Homemade Taco Seasoning Recipe.
1/2 loaf of sliced white bread
1 pound fresh bulk pork sausage
5 ounces Sharp and 5 ounces Medium Cheddar, grated
2 cups half and half
1 teaspoon dry mustard
1 teaspoon salt
6 large eggs beaten
Cut the bread into 1-inch cubes.
Grease a 9- by 13- by 2- inch casserole dish with butter.
In a skillet, brown the sausage over medium heat until fully cooked. Remove the sausage with a slotted spoon to drain the fat.
Spread sausage over the bread and top with the cheese.
Mix half-and-half, dry mustard, salt and eggs. Pour into the casserole dish.
Cover the casserole with aluminum foil and refrigerate overnight.
The morning of serving preheat the oven to 350 degrees F.
Bake covered until set and slightly golden, about 50 minutes.
Remove from the oven and allow to cool and set for 15 minutes before serving.
Pepper? Definitely add some black pepper. We used Potter sausage a fine MIO product which IMHO is some of the best pork sausage on the market. Very good ratio of fat to flesh. For the bread, use a thick slice bread in the Texas Toast style. This size helps to create the perfect size bread cubes. Yes, I also noticed that this recipe and the original do not specify how much butter. (psst…this is not a low-fat low-calorie vegan dish so how much butter do you think?) Don’t ask me why two different Cheddar cheeses because I don’t know.
I’ll go out on a limb and predict this dish will be Daughter-in-law Approved. Anything you can toss together the night before and bake in the morning is a life saver when you have a Tiny Human on board. Plenty of leftovers too.
Ever wonder how two cooks can make the same recipe and they come out different? One cook makes the dish and it tastes good. The original cook makes the same dish and for some reason no one wants to explain, it doesn’t just taste good it tastes great. Wonder no more! The secret is simple. The original cook uses certain brands of ingredients and also changes the recipe. A digital cookbook is the perfect place to document such changes. As always I leave the original alone and highlight what changes I’ve made.
I moved away from all olive oil to a mixture of olive and canola oils. The soy sauce I use comes from Thailand and is the Happy Boy Thin variety. While I prefer this brand you may not be able to find it in your local Asian grocery. Also be aware that MSG is listed as an ingredient so avoid if you have any sensitivity to this substance. Both of these changes lighten the marinade. Kikkoman which is found almost everywhere is an example of a dark soy sauce. The amounts of brown sugar and ketchup are a little higher than in the original. Thus, this version is a slight bit sweeter. Finally, garlic powder subs for fresh garlic and I’ve added onion powder to the marinade.
You can butter the sides, brown in a pan, and viola…breakfast!
Trust your instincts and don’t use a dried spaghetti noodle to see if the cake is done. I used a strand of fettuccine only to break off a sizeable piece. The crowd was warned. If you find the spaghetti don’t eat it.
Thanks Rhonda wherever you are. We won’t wait another 25 years before we make this cake again.
Grease and flour a bundt pan. Preheat oven to 325°.
Mix buttermilk and baking soda. Set aside.
In a large mixing bowl cream butter, sugar, and salt.
Add eggs one at a time and beat well after each egg.
Add half the buttermilk mixture and mix well.
Add half of the flour and mix well.
Add remaining buttermilk mixture and mix well.
Add remaining flour and mix well.
Pour batter into your greased and floured bundt pan.
Bake at 325° for one hour and 20 minutes. Due to oven and atmospheric variations, check the cake after one hour and 10 minutes.
“Why do I always have to make dessert?”
“Because you are an excellent baker and all of your desserts taste wonderful.”
“Why don’t the neighbors ask you to make appetizers instead?”
“Because your desserts are better than my appetizers.”
Sometimes it takes time to decide what to make for a neighborly get together. Pound cake sounded good so we dug out this old recipe from the box. Our first house was located on a cul-de-sac. It was and still is a great spot to raise a young family. A young family of four lived across the street and Rhonda was the source of this recipe. I’ve not changed the ingredients but the instructions have been somewhat modified.
Turning and turning in the widening gyre | The falcon cannot hear the falconer | Things fall apart; the centre cannot hold | Mere anarchy is loosed upon the world | The blood-dimmed tide is loosed, and everywhere | The ceremony of innocence is drowned | The best lack all conviction, while the worst | Are full of passionate intensity. -- W.B. Yeats, The Second Coming