Spring is Here Let's Make "Cream of Broccoli Soup" YUMYUM!

Well hello to all my foodie friends out there in Web land.  I hope all is well and that all your cooking turns out, out, out.  Have you tried any new recipes as yet?  I try new recipes all the time.  Its like a chemistry test every time because you are thinking how would this taste or pear or how would this look?   In today's world am finding that anything just about goes in cooking these days, just throw out the old and come in with the new.   I hope that doesn't mean that is what we do when we get old.  Throw us out and start a new!  Any who today just about any and everything is being tried or used which is a great thing!  With the cost of food these days I like to see everyone use the leftovers they have to make other recipes.  I know when I cook a roast we can get two more meals out of it.  Sometimes I think its better to get a larger piece of meat and use it over and over again, kind of like an old shoe but hopefully it doesn't taste like leather.  Am going to be busy this month with cooking at The Taste of Home Show in Aiken and catering.  Its better to stay busy.  You know the other day I bought a plant for the outside holder of my house and would you believe that that is the only plant that we have outside because my hubby has taken two and a half years to start any yard!  But back to the plant, I paid like 27.00 for this plant and guess what I did it almost passed on
 because I forgot to water it.  I say my daughter come in with this ______ grin on her face and I said what's so funny and she says , Mom you have to water plants you know.  Well I looked and it had almost left this world.  However I saved it and hopefully my hubby will get busy with our yard and I'll be planting almost all the plants, I can't wait!  Any who let's get back to our Cream of Broccoli soup, I do have a story with this one.  I made the recipe for the show last Monday and I had two guests from French.  Nice ladies. I learned alot from them about how they do their vegetables.  They stream alot of foods.  They also like their vegetables really, really soft and they like to taste the flavor of the vegetables.   Recipe Follows:

Cream Of Broccoli Soup

2 Heads Broccoli Cut Up
1 Onion, Chopped
4 Cloves, Garlic Minced
3 T. Corn Starch
1 Stick Butter
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 tsp. Mrs Dash
3 Chicken Bouillon Cubes
2 Cups Water
2 Cups Chicken Broth
2 Cups whole Milk or Cream
 Salt & Pepper to taste
2 Bay Leafs
1 Cup of American  Cheese ( or whatever you like)

  Take the cut up Broccoli, onion, garlic, butter and place in a pan to cook.  Once it starts cooking start adding the spices, bay leafs, cubes, corn starch, salt and pepper.  When the broccoli is tender start adding the water and broth.  When it has cooked another 20 minutes then turn down the heat and add the milk.  Cook on low for about 15 more minutes.   Add cheese till melted. Stir often.

Any who I hope you enjoy the rest of your week and try this soup recipe and let me know how you like it.  I've enjoyed visiting with you.  Happy Trails to you and yours until we meet again.  Eileen Hutson, MadJon.  Remember to watch "Cooking With MadJon and Friends", ASTV 95, http://www.aikenstandard.com/.

Pine Rattle Snake and let's Make "Marinated Olives"

Well hello to all you foodies out there in webland I hope this finds all and you safe and sound.  I hope you have been enjoying the warm weather we have been having.  Have you all put in a victory garden as yet?  I've been busy with my herb garden and a vegetable garden.  I bet you are wondering what a snake had to do with olives? Nothing, except this morning while we were walking at my home I almost stepped on a rattle snake!  It was a feet in front of me and all I could say is SNAKE, SNAKE!  It was stricking at the dog and us.  At first we thought he was OK but  then his head went up and that's all she wrote! We have alot of pine trees out here where I live but that is the first snake I've seen in the two years I've lived out here.  Any who no harm done, he went on his merry way.   Has that ever happened to you all?  Well the olive recipe I made up for a friend of mine named Ann who lives in D.C. she was having a party and asked if I could send her some recipes and this is one recipe that she has used many times in the past.  I hope that you enjoy it as well.  They are light and tasty to add as a side with sandwiches or just eat by themselves.  Recipe follows:

Marinated Olives

1 Can Black Olives, drained
1 Jar of Green Olives, drained
1/4 Cup Red Wine Vinegar
1/4 Cup Sugar
5 Cloves Garlic, smashed
1 tsp. Salt
1/4 tsp. Pepper
1 tsp. Onion Powder
1/2 Cup Parmesan Cheese, graded
1 tsp. Italian Spices
3/4 Cup Olive Oil or Vegetable Oil

Drain olives and set aside in bowl.   Mix in bowl the vinegar and sugar till disolved and add to that the rest of the ingredients and mix like crazy.  Add to the olives and let rest over night.  I served these at a catering job last night and they went on and on about them.  I hope you go on and on about them as well.  They are a easy dish to make.  You can use any kind of olive that you may like.  Experiment with recipes because you can always adjust recipes to your likes.

Tomorrow I will be posting a Broccoli Soup recipe which I like alot.  I've been busy with catering and the TV shows.  I've been enoying my grand children as well.  I hope everyone gets a chance to do that in their lives or at least enjoy your neices and nephews.  Its time for me to say good-bye so I wish you happy trails until we meet again.  Watch me on "Cooking With Madjon and Friends" on ASTV 95, go to  aikenstandard.com. on the web.

Happy Easter Let's Make "Deviled Eggs"

Hello again to all you foodies out there in webland its me again, MadJon.  I hope all is fine and dandy with you and yours.  Its kind of late to be up for me but I've been out with our Daughter Terri.  We've been playing the game of darts but I think the men were more interested in her then in the game, if you know what I mean.  Oh well such is life!  When I was little my mom used to make all of our clothes for Easter.  She had five girls and one boy so you know she had to try and save some money.  We all had a matching dress and black shoes with lace socks, white gloves, and a hat.  The dresses all stood out with the gathers at the waist.  Back to the Fifties tonight!  Any way I can remember dying the Easter eggs and waking up to find our Easter Baskets by our beds.  We loved hunting the eggs and I loved all the bright colors of spring.  There were no plastic eggs that I remember at that time.  Any who we would have to give up our eggs for the dinner with Deviled eggs.  Does anyone out there know the history of the Easter egg, just asking is all?  Anyway my mom made the best Deviled eggs in the world I thought then.  Am going to pass the recipe on the you all.  I hope you enjoy it.

Deviled Eggs

12 Boiled Eggs, cut in half with yolks removed
6 T. Mayonnaise or Salad Dressing
1 tsp. Horseradish
1/4 Cup Pickle Relish
1 tsp. prepared Mustard
Salt and Pepper to taste
1 tsp. Onion and Garlic Powder
3 strips of crisp fried Bacon
1/2 cup Cheddar cheese shredded

Mix all ingredients with the yolks till blended.  Fill yolk mixture in the egg holes and top with a quartered black olive if you wish.

Well its late and time for me to head to bed but before I leave you all I want to wish you a Happy Easter to you and yours and I hope I will be back on soon to list another recipe for Easter.  Any who I hope you try this recipe and let me know how it works for you.  Go make some Easter memories and happy trails to you and yours until we meet again.  Visit me at http://www.aikenstandard.com/, ASTV, Cooking With MadJon and Friends.  Thanks, Eileen Hutson, MadJon.

Heathy Eating "Cooper River Bridge Run" Charleston, S.C. "Banana Split Parfait" & Warren Peper

Hello again to all my foodie friends out there in webland and I hope all is well.  Today we are talking about being in Charleston, S.C.  for the Cooper River Bridge Run with  the "Charleston Post & Courier" and Warren Peper, plus about 40,000 runners.  This is a 10K run which means its about 6.2 miles.  I think they said it was the 34th run.  It was so amazing to watch them run and they even had a 90 year old women finish the walk and they also had disabled runners who I had the pleasure to interview before my show.  One of the young men won a trophy for the run.  You will be able to watch the show when it aires on http://www.aikenstandard.com/.  I was lucky enough to be there helping out and watching Warren Peper interview some of the runners and the people watchers.  What a GREAT guy he is.  You all in Charleston are so lucky to be able have Warren around to handle all your sports invents.  Not only did he handle his invent but he also helped me out with my TV show, I had a couple people bail out on me at the last minute and so he so kindly said he'd stay and do my show with me.   What a hoot we had or at least I did.  You will have to watch the show "Cooking With Madjon and Friends".  We had a gum and lady incident.   It was one of our funniest shows yet!  I can't wait to watch it!  Any who let's pass on one of the recipes from the show.

Banana Split Parfait:

2 Large Packages of Vanilla Pudding Mix, that you cook
4 Cups Skim Milk
1 15 oz can of Crushed Pineapple with juice

Cook pudding according to directions but use only 4 cups of milk, total plus add the pineapple with juice and cool down.

1 bunch Banana's, sliced
1 package fresh Strawberries, cut up
3 Granola Bars, smashed
1/2 cup Pecans, chopped

Smash Granola bars and add to pecans.

Chocolate Sauce

1 T. butter meled in pan, 3/4 cup sugar, placed in pan. 3 T. Corn Syrup, 2 T. cocoa, 1 teaspoon vanilla, and about 3 T. skim milk.   Cook till all comes to a boil and cool.  It will thicken.

Layer cooled pudding, fruit, granola mixture, and sauce.  Then repeat till pudding is all done or you reach the top. HEHE.  Then you may top it with a whipped topping if you wish.

To all the ladies who ate with us I say thanks so much and we were delighted to have you come visit us during the shoot.  Here is the recipe that you asked for.  To the Charleston Post and Courier, I say thanks so much for letting Warren come shoot with me.  I'd love to do that with him again.  His a delight and a very good sport!!!  Too all my foodie friends out there in webland I say thanks for visiting and Happy Trails to you and yours until we meet again.  Hope you have a wonderful week.  I think that the Charleston Post and Courier should air "Cooking With Madjon and Friends" sometimes on their Web site. You all may have some fun with it.  Enjoy the recipe as much as we did. Write me at madjon51@aol.com and watch us on http://www.aikenstandard.com/.  Thx, Eileen Hutson, MadJon.

" It's The Little Things" Let's make"German Potato Balls"

Hello to all you foodies out there in webland, I hope all is well.  Its me again, madjon.  You know as we go though life and we get older and you have been married for alot of years you sometimes start wonderful does he love me like he used too or anymore.  Well you know what is love and marriage any who?  Is it I can't live without you kind of love or is it the kind where you know your loved by the little things that he does for you.  Now let's face it my hubby is no big romantic!!!  He never has been.  The only cards I get from him is on my birthdays and it usually is one that says am sorry for not saying this or doing this for you.  Not saying I love you enough. That's just the kind of guy he is.  His from Texas and I guess his just made that way.  Any who, this morning on his way to work he came over and covered me with a blanket, not because he had to but because he wanted to make sure I wasn't cold.  I hope you all get what am trying to say here.  I guess love isn't in the saying "I love you", all the time its easy to say those words but its in the little things that we do everyday that go unnoticed to us till its to late or your sitting around wondering if he still loves you.  Any who I think its something to think about.  Let's make some German Potato Balls that I made for the TV show at yesterday's filming.  By the way now all you have to do is go to http://www.aikenstandard.com/ and hit ASTV on the bar and "Cooking With MadJon and Friends" is easy to find along with my cooking blog and recipes.

German Potato Balls

4 Cups Cold Mashed Potato's
3/4 Cup Sour Cream
2 Green Onions, chopped fine
Salt and Pepper to taste
1 Cup Cheese, your choice
4 Slices Crisp cooked Bacon
3 Cloves Garlic, minced
Panko Bread Crumbs
2 Eggs beaten
Oil for frying

Mix all ingredients and roll into balls  Then coat with egg and Panko, fry balls in hot oil until nicely browned on both sides, about 350 degrees. 

These are really a nice side for your dinner.  Nice texture.  I hope you think about the little things in our married or unmarried lives for each other.  I want to wish you Happy Trial to you until we meet again.  Try the recipes and let me know how you like them.  Eileen Hutson, madjon.  FYI:  Am going to Charleston to film on Saturday and I will let you all know how it turned out.

Let's have some "Chocolate Cream Pie" and "Raisin Bran Muffins" mummum

Hello to all you foodies out there in webland.  Am sorry its been awhile since my last post but I've been a very busy lady this month.  I went to Canton as you all know and cooked with 24 wonderful men.  Then I also finished catering for the dignataires that came into Aiken.  There was about 40 of them plus some Aiken and S.C.  representatives.  I made some Low Country Boil, Chicken and Dumps, Collard Greens, Creddar Cheese Biscuits, home made Banana Pudding, Peach Pie, Pecan Carmel Pie with Chocolate Sauce, and home made Ice Cream.  It was all a BIG hit and there was hardly any left overs.  I also made Chicken Salad, Egg Salad with Red Caviar, and fresh Pimientos Cheese, all madjon's recipes.  Love it, Love it.  A good time was had by all.  I was honored to be asked to be a part of it all.  I also catered the one they had last year as well.  Then I left about 10:30 to go catch a train to Washington D.C. where I met my hubby and daughter to celebrate our Son's Birthday, Chris Hutson.  We arrived for the train at about 2:00 am and off we went.  By the way I was told by my children that when I got there I could have a drink and something to eat, well they were wrong, wrong, wrong!  We had not eatten because we were to busy feeding everyone else.  I wanted something to drink in the worst way.  The young man heard me say that I had not eatten and I was starving, let alone thirsty!  He offered me his food and I thought you are so sweet but I told him I wasn't going ot eat his food. I thanked him anyway. Then we get settled into our sits and this is the first time I've ever traveled on a train and I had to get my water out of the wall and I didn't like the flavor.  Any who I can't sleep and in front of me on the other side of the sit was a young man watching his computer with movies and the sound was off.  So I watched 3 movies while I was waiting for the cafe to open.  Remember there was no sound on the movies and ever time I'd go to close my eyes we were stopping and the wheels were making all kind of noises.  So after three movies,  the young man finally shuts down his computer and goes to sleep.  So my buddy who woke up with a little help from me says its 6:00 o'clock and I said yea, let's go.  We get there and its a little cafe where you get coffee and bagged food that they heat. Well beggers can't be choosers.  We both order coffee and get a bagged hamburger and after it was heated the bread was like rubber and the only thing we had to put on it was mayo, mustard that kind of thing.  Well, anywho, we get done to almost the last bite and this lady comes walking though and says to me, " Do you know where the dining car is?"  I said your in it are't you?  She looked at me and says, I don't think so.  So she waddles on back to another car and I looked at my buddy and said you are in so much trouble if there is a dining car on this train!  So, I walked back to the other car and would you believe they were frying bacon, eggs, etc. etc.  I went back to my buddy and said they are cooking real FOOD on this train and I want some!  So we went back there and halfed a breakfast and let me tell you it was very good!   I didn't want to leave there until we got off.  So we arrived at 10:30 am and went to my friends Ann's house and took a bath,  then ate brunch, you know that my son made us some home made sausage with his spice rub and it was wonderful, full of flavor and then we went to the capital for a tour.  Then went back to  get dressed for a Birthday Ball for our son and I wore a powder wig which everyone kept playing with it and by the end of the night it was bent over like a wet noodle.  It was alot of fun and we finally got o bed about 2:00 am in the morning and then we left D.C. on Sunday about 12:00 after we ate at the market down town in the hill area.   I must say I didn't think that we'd be able to stay awake at my age but I was having to much fun to waste time on falling asleep.   Now let's talk about pie and muffins.  I made both these recipes up for "Cooking With Madjon and Friends". show  The recipes are a follows:

Chocolate Cream Pie With Meringue

1 2/3 to 2 Cups Cream
3 T. Corn Starch
5 T. Cocoa
1 14 oz. can Eagle Brand Milk
4 Egg Yolks, beaten
3 T. Butter
2 tsp. Vanilla
1 9 inch Baked Pie Shell

Meringue

4 Egg Whites
4 T. Sugar
1 Tsp. Vanilla

Place and Mix corn starch and cocoa together.   Then stir in eagle brand, milk and egg yolks.  Cook until thick, add butter, vanilla, and cool  before pouring mixture into pie shell.  Meringue:  Beat egg whites and slowly add sugar and when they are stiff and foam peaks, add vanilla beat and it should take about 6 minutes.  Then place in a pre-heated oven on about 400 for about 10 minutes or until golden brown.

Raisin Brad Muffins

1 1/2 Cups Raisin Bran Cereal
1 Cup Wheat Flour
1 Cup Buttermilk
1/3 Cup Oil
1 Egg
1 tsp. Vanilla
1 tsp. Baking Powder
1 tsp. Baking Soda
1/2 tsp. Salt
1 Large Apple cubed and peeled
1/2 Cup Brown Sugar

Mix all ingredients and pour into greased muffins pans.  Bake at 375 for about 15 to 20 minutes or until done.

Ok then, I hope you try these recipes for your family and enjoy them as much as we do.  Please e-mail me with any recipes that you have that I can use on the TV show.  It is madjon51@aol.com and watch the TV show on http://www.aikenstandard.com/ ASTV 95, "Cooking with Madjon and Friends".  Happy trail to you and yours until we met again and I hope your train ride was as fun as ours!  See Ya, Eileen Hutson, madjon.

Happy Saint Patty's Day Let's Eat "Corn Beef and Cabbage"

Well hello to all you foodies out there in webland I hope all is well.  Are you ready for some great Corn Beef and Cabbage?  How about some green beer?  Well I've been busy getting ready for a catering job tomorrow with some Cheese and Chicken Enchiladas with some home made sauce.  Am catering at a chruch for my Red Hat ladies.  They are always alot of fun to be with.  Today we were suppose to film at a grill but they reset filming for sometime in April.  So I had to make up some recipes for the show at the last minute with whatever I had at the house to make.  I made Cheese Enchiladas, a latin chicken dish, Coconut Cream Pie, and some Breakfast Burritos.  We needed 45 minutes and it took all of it to cook the recipes I made up.  Any who it all worked out.  Now let's talk about some Corn Beef which I cooked this a couple of weeks ago to be aired today, on Monday on ASTV 95.  Recipe follows:

Corn Beef and Cabbage

4 pounds of Corn Beef
1 Small package Carrots, peeled
1 Onion, chopped
3 gloves Garlic, smashed
Pepper to taste
1 tsp. Onion Powder
1 tsp. Garlic Powder
1/2 Cup Orange Juice
3 T. Dijon Mustard
1 Packet from Roast
1 tsp. Fennel Seed
1 Small Head Cabbage
4 Potatos, peeled and wedged
1 Beer
Take Corn Beef and rub it with the mustard, pepper it, and place in pan.  Add the garlic, onion, orange juice,
Packet from roast, fennel seed, Garlic and onion powder.  Add Beer.  Cover and cook on about 350 degrees for about 3 hours.  Then add the cabbage, carrots and potatos and cook about another 45 minutes or until done.

I hope you try this recipe it turned out really good.  Have a Happy Saint Patty's day and try not to drink to much green beer but have loads of fun!  Write me at madjon51@aol.com and forward some recipes for me to try on the TV show "Cooking with Madjon and Friends".  Happy trails to you and yours until we meet again.  Eileen Hutson, madjon.