Keep-Warm Dishes
Keep-Warm Dishes
It's been a rough winter here in the Appalachian mountains. Snow and slick roads started in December which is a little early for us and has continued without mercy.
It's rough when you live in the mountains and it's snowy and the streets are slick, because you add to the insult of the harsh weather the threat of injury should your vehicle slip on the ice, or should you.
Our dogs are the only ones sure-footed enough to walk with confidence, and the girls don't like the snowy weather enough to go out much. Maybe it's because I often put a sweater on them!
There are plenty of ways to warm up, though. Herbal teas, hot chocolates are on everyone's list. I like to take a hot bath with a little lilac or lavender to warm up and relax at the same time. Then hit the bed with a quilt and a heating pad or hot-water bottle. Even just a foot soak with softening agents in warm water makes you toasty. Of course, good old comfort foods are the best way to warm up.
Chili and stew are favorites. The number one chili recipe in my house is one a friend shared with me, and he found it doing an Internet search. It's called Fred Drexel's 1981 Winning Recipe Chili. Fred credits Manhattan Chili Co. of New York with the recipe.
The beef stew I like best is made in the slow cooker and is found in the "Fix –It and Forget-It" cookbook.
My mother's recipe for potato soup can't be beat. It's the only potato soup recipe, as far as I'm concerned. As for beverages, butterscotch hot chocolate is delicious.
Fred Drexel’s 1981 Winning Recipe Chili
- 1 1/2 pounds beef brisket, cut into one-inch cubes
- 1 pounds lean ground pork
- 1 large onion, chopped
- 2 tablespoons oil
- 3 minced garlic cloves
- 2 tablespoons diced green chilies
- 8 ounces tomato sauce
- salt and pepper to taste
- 1 beef bouillon cube
- 12 ounces beer
- 1 1/4 cup water
- 6 tablespoons chili powder
- 2 1/2 tablespoons ground cumin
- 1/8 teaspoon dry mustard
- 1/8 teaspoon brown sugar
- pinch of oregano
In a large kettle, brown the meats and onion in the oil. Add salt and pepper to taste. Add remaining ingredients, stir well and simmer, covered, for three to four hours, stirring occasionally.
Slow-Cooker Beef Stew
- 2 pounds stew beef, cut into cubes
- 1/4 to 1/2 cup flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon paprika
- 1 1/2 cups beef broth
- half garlic clove, minced
- 1 bay leaf
- 4 carrots, sliced
- 2 onions, chopped
- 1 rib celery, sliced
- 3 potatoes, diced
Place meat in slow cooker. Combine flour, salt and pepper and paprika. Stir into meat until coated thoroughly. Add remaining ingredients. Mix well. Cover. Cook on low 10 to 12 hours or high 4 to 6 hours.
Gourmet Potato Soup
- 3 cups diced potatoes
- 1/2 cup chopped onion
- 1/3 cup sliced celery
- 3 cups water
- 1/3 cup flour
- 1/2 cup sour cream
- salt, black pepper, parsley, chives, to taste
- 3 tablespoons butter
- 2 cups milk
- 2 chicken bouillon cubes
Cook potatoes, onion and celery in water until tender, about 25 minutes. In small bowl, combine flour, sour cream and seasonings until smooth. To potato mixture, add sour cream mixture, butter, milk and bouillon cubes. Cook and stir until thick, about 5 minutes. Cover and turn down low. Cook another 10 minutes.
You can add some cooked bacon and grated cheddar cheese, serve with sturdy bread and call it a meal.
Butterscotch Hot Chocolate
There’s nothing to this. Just make your favorite hot chocolate – even if it’s instant – and add a shot or two of butterscotch Schnapps.
Printed with permission from www.suite101.com.
About the Author: Lee Ward - For the last 20 years, I have been working as a professional journalist in newspapers, magazines and radio. Currently, I am the Lifestyle Editor at a daily newspaper, The Independent in Ashland, Ky. I am always interested in freelance writing or editing opportunities and working on my fiction and poetry. I can be emailed at hillygator@msn.com.
