Well hello to all you foodies out there in webland I hope this finds you all well. This week I have been visiting the wonderful state of Minnesota with eatting, fishing, site-seeing and we will be going to the casinos tomorrow. Having a great time and I think everyone one should come here and visit. Its not to hot and the people are just great and I love hearing them talk. We are staying on the Mississippi River at a friends house who has written like six books and he is working on a couple more and he just happens to also be my sister Imogene's Father-in-law. His name is Steven D. Clark and has books titled, "A Damn Tough Dude-Bradi Mulheron" and "Navy Gold" is another. He is a fiction writer and very good at what he does. His in his 80's and loving life and has alot more to offer to all of us here and is a true American. If you are interested in his books he has a book club and his email is iwritethebooks@live.com and tell him I said it was OK to write him. He knows alot about history and fishing come on up here and he'd be happy to go fishing with you all. Hey maybe that should be his next book, How To Fish You All. We have been eatting our way all the way from SC and I have alot to write about in my next blog from the pork to the fried Cheese Curds. Let me tell you that if you would like to see the head of the Mississippi coming right out of the ground its right here in Itasca Stte Park. Did you know that in the 1800's there was a earth quake and I think the town was called Liberty? Anywho it was swallowed up by the earth quake and the Mississippi River flowed backwards for like 12 days. You never know when a earth quake with hit, just like today it started in Virginia and ran all the way to NY and down to Atlanta. Wow that is all I can say! What if something happened in the earth and the Mississippi dried up, oh my, just think of how many states that would effect? Anywho we will be heading back to SC in a couple of days and I will miss being here but I will be home in time for Labor day so let me give you a recipe for corn-on-cob that is wonderful with B.B.Q. and easy to make.
Oven Corn-On-Cob
6 Ears Corn Cleaned
Salt & Pepper to taste
6 Pads Butter, 1 teas.
2 Green Onions, chopped
1/4 Bunch fresh Cilantro, chopped
Foil for wrap
Lemon Juice, optional
Pre-heat oven to about 350 degrees. Mix onions and cilantro together. Place clean ear of corn on foil, salt and pepper to taste and pour some lemon juice on the ear, top your mix of onions and celantro onto corn, about 2 Tabs., pad with butter, then roll ends into corn ear and then roll corn on foil. Place on a cookie sheet and bake for about 20 minutes and Eat Baby Eat!
I hope you give this recipe a try I know you will like it. Its Yum Yum. I wish you all well and watch my TV show by going to the aikenstandard.com ASTV 95, Cooking With Madjon and Friends or visit my fan page on facebook called Cooking With Madjon and Friends, Happy Trails to you and yours until we meet again. Email at madjon51@aol.com I love hearing from you and send me some olf family recipes to try out. Thanks, Eileen Hutson, madjon.
Tuesday, August 23, 2011
Monday, August 15, 2011
The Help Servin Up Some Mississippi Chocolate Pecan Pie
Well hello again to all my foodies friends out there in webland and I hope all is well with you and yours. Today I'd like to give you a recipe that I used to serve at my cafe and the customers loved. Yesterday my family and I went to watch the new movie called "The Help" and I have to tell you I loved it. I laughed and I cried. Its hard to believe that people can be so bad and I grew up in the 50's and 60's. Anywho the scene with the pie is unforgetable. So I decided that I'd write about my chocolate pecan pie that everyone loved from the cafe but if you don't mind I will leave out that one ingredent. Did you know that the pecan pie was born in New Orleans by the French which happened to have learned about pecans from our Native American friends. There is nothing better then a pecan to eat you can bake with it, roast it, and eat it raw. Anywho I hope you give this a try and remember to go to the movies.
Mississippi Chocolate Pecan Pie
1 unbaked 9 " Pie shell
3 Eggs
1 Cup Brown Sugar
1 Cup Dark Corn Syrup
2 T. melted Butter
3/4 Cups Chocolate Baking Chps
1/8 teas. Salt
2 teas. Vanilla
1 1/2 Cups Pecan Halves
Pre heat oven to 300 degrees. Cook pie for about 1 1/2 hours to 1 hour and 45 minutes until desired doneness. Mix all ingredents together and then add the pecans and mix until the pecans are coated. Pour into unbaked pie shell.
Pie Shell
1 1/2 Cups Shifted Flour
1/2 teas. Salt
3 T. Cold Water
2/3 Cups Shortening
Mix salt with flour, cut in the shortening with a pastry blender, add water alittle at a time and stir into a ball and press into the pie pan with your fingers or roll dough out on a lightly floured surface. Run a fork on the bottom of the rolled pastry to help let the air out.
I hope you give this a try and I have you had a great week. Visit my fan page on facebook by just typing in "Cooking With Madjon and Friends" Come like my page. You may also watch my cooking show by going to the aikenstandard.com, ASTV 95, "Cooking With Madjon and Friends. Email me and let me know how this recipe is and Happy trails to you until we meet again. Eileen Hutson, Madjon.
Mississippi Chocolate Pecan Pie
1 unbaked 9 " Pie shell
3 Eggs
1 Cup Brown Sugar
1 Cup Dark Corn Syrup
2 T. melted Butter
3/4 Cups Chocolate Baking Chps
1/8 teas. Salt
2 teas. Vanilla
1 1/2 Cups Pecan Halves
Pre heat oven to 300 degrees. Cook pie for about 1 1/2 hours to 1 hour and 45 minutes until desired doneness. Mix all ingredents together and then add the pecans and mix until the pecans are coated. Pour into unbaked pie shell.
Pie Shell
1 1/2 Cups Shifted Flour
1/2 teas. Salt
3 T. Cold Water
2/3 Cups Shortening
Mix salt with flour, cut in the shortening with a pastry blender, add water alittle at a time and stir into a ball and press into the pie pan with your fingers or roll dough out on a lightly floured surface. Run a fork on the bottom of the rolled pastry to help let the air out.
I hope you give this a try and I have you had a great week. Visit my fan page on facebook by just typing in "Cooking With Madjon and Friends" Come like my page. You may also watch my cooking show by going to the aikenstandard.com, ASTV 95, "Cooking With Madjon and Friends. Email me and let me know how this recipe is and Happy trails to you until we meet again. Eileen Hutson, Madjon.
Wednesday, August 10, 2011
WW 11 Allen & Jeanne Newby ASKS Mom & Dad Let's Make S.O.S.
Well Hello to all you Foodies out there in Web land to all of you I say I hope all is well with you and yours. I hope your summer is not to hot or to short! If I ever figure out how to post pictures on this thing I will be showing you the garden I planted in mid July with corn, peas, tomatoes, sweet Potato's, okra, herbs, and some eggplant. They are producing and I owe it all to Chicken Poop, yes that's right, Chicken Poop but that isn't for this blog. We are here to talk about making S.O.S. one of my favorite childhood
dishes that my dad would make for us but first let me give you some history on my Dad and Mom during WW 11. We will start with my dad first.He trained at Ft Banning in Columbus Ga. He worked with the 82th Airborne and the 101th Airborne yes he was a Paratrooper and when it was all over he was left with flat feet and lived on like a 1/2 lung or something like that. However he was dropped behind enemy lines and fought in North Africa and Italy. Not sure where else he was because they didn't record what he did there. No record of it, you know its that take your life thing if you get caught. His boxing picture hangs at Ft Banning because he was crowned Feather Weight European champion for the army during the war and on his DD 214 it states that his hands are considered lethal weapons for a period of five years after his discharge. I could go on and on about this but that's for another story. As far as my mom is concerned she enlisted in the service at 16 with her dad signing for her to enlist. She has a full story as well with all kinds of awards from the government and congress, etc. etc, etc. However I will tell you that she was a intelligence officer and was in charge of the teletype at age 17. She was a E 5 and a member of the Wac. She is also partly responsible for the WW 11 Women's Memorial in Washington DC and if you go there you may view her files and her name was Jeanne Varney Newby. A hell of a women. She also is partly responsible for women having different floors at the VA hospitals. She raised 6 kids and a man that was very hard to handle and that is another story. Any who I have to tell you am very proud of both my parents. Well what made me think about making this recipe is because while I was visiting my Boys in DC this past weekend, which by the way they live at 8th and I, for your FYI is where the Marine Barracks is in Washington, DC. On Friday nights they hold ceremonial events in the streets and inside the compound. I have only viewed them on the street but you can go on line and get tickets to watch them match and hear the music. They do a wonderful job and I will be adding pictures later when I learn how to add them. They also have the security mission of protecting the white house and the commandant of the USMC which lives with the marines at 8th & I. You should go and view them they are wonderful and it makes you feel so proud to live here in the USA. Go Marines! Any who when we were little my dad would make SOS for us kids and we loved it. He didn't like alot of the army food but he did like this dish. I know that there are alot of you who ate this dish at home. We ate ours with bread and mashed potato's, yum yum. Recipe follows.
S.O.S.
1 pound Ground Beef
1 Onion Chopped, finely
3 Gloves Garlic, minced
Salt & Pepper to taste
1/4 Cup Flour
1 Beef Bouillon
2 to 2 1/2 Cups Milk
1 1/2 teas. Worcestershire
Brown beef and chop fine, add onion, garlic, salt & Pepper, and cook till onion is clear. Add Beef Bouillon with 1/4 water. Cook about 5 minutes. Add Flour to mixture and mix well and try to get it to brown some. Then slowly add the milk and cook till thickened. Serve on Bread. Serves about 6.
I hope you give this recipe a try and enjoy it as much as we do here at home. Would love to hear from you at madjon51@aol.com and come be my friend on facebook, Eileen Hutson or come to my fan page Cooking With Madjon and Friends and you may watch the TV show by going to the aikenstandard.com, ASTV 95, Cooking With Madjon and Friends. Enjoy the rest of the summer, eat and slepp well you all. Happy trails to you and your until we meet again, Eileen Hutson, MadJon. P.S. am looking for sponsors for the TV show and my fan page, hehe. Come join the FUNNNN.
dishes that my dad would make for us but first let me give you some history on my Dad and Mom during WW 11. We will start with my dad first.He trained at Ft Banning in Columbus Ga. He worked with the 82th Airborne and the 101th Airborne yes he was a Paratrooper and when it was all over he was left with flat feet and lived on like a 1/2 lung or something like that. However he was dropped behind enemy lines and fought in North Africa and Italy. Not sure where else he was because they didn't record what he did there. No record of it, you know its that take your life thing if you get caught. His boxing picture hangs at Ft Banning because he was crowned Feather Weight European champion for the army during the war and on his DD 214 it states that his hands are considered lethal weapons for a period of five years after his discharge. I could go on and on about this but that's for another story. As far as my mom is concerned she enlisted in the service at 16 with her dad signing for her to enlist. She has a full story as well with all kinds of awards from the government and congress, etc. etc, etc. However I will tell you that she was a intelligence officer and was in charge of the teletype at age 17. She was a E 5 and a member of the Wac. She is also partly responsible for the WW 11 Women's Memorial in Washington DC and if you go there you may view her files and her name was Jeanne Varney Newby. A hell of a women. She also is partly responsible for women having different floors at the VA hospitals. She raised 6 kids and a man that was very hard to handle and that is another story. Any who I have to tell you am very proud of both my parents. Well what made me think about making this recipe is because while I was visiting my Boys in DC this past weekend, which by the way they live at 8th and I, for your FYI is where the Marine Barracks is in Washington, DC. On Friday nights they hold ceremonial events in the streets and inside the compound. I have only viewed them on the street but you can go on line and get tickets to watch them match and hear the music. They do a wonderful job and I will be adding pictures later when I learn how to add them. They also have the security mission of protecting the white house and the commandant of the USMC which lives with the marines at 8th & I. You should go and view them they are wonderful and it makes you feel so proud to live here in the USA. Go Marines! Any who when we were little my dad would make SOS for us kids and we loved it. He didn't like alot of the army food but he did like this dish. I know that there are alot of you who ate this dish at home. We ate ours with bread and mashed potato's, yum yum. Recipe follows.
S.O.S.
1 pound Ground Beef
1 Onion Chopped, finely
3 Gloves Garlic, minced
Salt & Pepper to taste
1/4 Cup Flour
1 Beef Bouillon
2 to 2 1/2 Cups Milk
1 1/2 teas. Worcestershire
Brown beef and chop fine, add onion, garlic, salt & Pepper, and cook till onion is clear. Add Beef Bouillon with 1/4 water. Cook about 5 minutes. Add Flour to mixture and mix well and try to get it to brown some. Then slowly add the milk and cook till thickened. Serve on Bread. Serves about 6.
I hope you give this recipe a try and enjoy it as much as we do here at home. Would love to hear from you at madjon51@aol.com and come be my friend on facebook, Eileen Hutson or come to my fan page Cooking With Madjon and Friends and you may watch the TV show by going to the aikenstandard.com, ASTV 95, Cooking With Madjon and Friends. Enjoy the rest of the summer, eat and slepp well you all. Happy trails to you and your until we meet again, Eileen Hutson, MadJon. P.S. am looking for sponsors for the TV show and my fan page, hehe. Come join the FUNNNN.
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