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.
Thursday, July 28, 2011
To The Girls at Plum Pudding TV Show & Blue Cheese Wedge Salad
Well hello to all you foodies out there in webland its MadJon again with a wonderful post to make. I hope this finds all of you in good spirits. Today we are goping to talk about Blue Chesse Wedge Salad and Plum Pudding which is one of the best Kitchen Gadget stores located in Aiken and the wonderful state of South Carolina. If you are not local then you may get them on the web just google them I'd give you the rest of the information but their not paying me for that service. Shop till your hearts content all you foodies out there. We did the show in April and the recipes are not up from that show as yet so I have been asked to give this recipe out so this is to the two nice girls that work at Plum Pudding. I was a little nervous when I did this show because I really wanted them to like me and the reviews I got back from the viewers was that it turned out to be one of the best shows we have done this season. The viewers like the idea that I showed them more infomation about the store and what they had to offer then they had by just stopping by. I know a few of them paid them a visit and am happy that we could help them out. I learned a few things as well and enjoyed cooking with Christian. We had fish tacos and Blue Cheese Wedge Salad. Which was all very tasty if I do say so myself. Wedge Salad has been served in steak houses since the early 1900's and there are many different recipes. This recipe I made up for the show and I hope all you foodies out there give it a try and enjoy it as much as I do and don't be affraid to change it to fit your own taste after all isn't that what cooking for yourself is all about? This recipe serves 4.
Blue Cheese Wedge Salad
3/4 Cup Mayo or Salad Dressibng
1/4 Cup Sour Cream
1/4 Cup Lemon Juice
1 teas. Onion and Garlic Powder
3 Tbs. Sugar
1 teas. Seasoned Salt
4 Ozs. Blue Cheese
Mix all ingredents and chill.
Salad
1 Head Iceburg Lettace
6 Cooked Slices Bacon
4 Ozs. Blue Cheese
Cherry Tomatoe's
1/2 Medium Red Onion Sliced thin
Salt and Pepper to taste
Mix salad dressing. Cook bacon until crisp. Cut Iceburg lettace into 4 parts, wedged, then place on 4
plates and pour dressing on top, add onions, tomatoe's, bacon, and Blue Cheese, now dig in! The choice of Blue Cheese is up to you until they pay me to say a name its not going to happen! Such is life! LOL. All sponsors welcome.
Anywho I hope you all give this a try with a good steak, baked potatoe and a wonderful red wine, bread is OK too. Write me with your recipes to try and life stories. I love hearing from you all. Make me laugh! My email address is madjon51@aol.com and ewatch the TV show on the web by going to aikenstandard.com ASTV 95, "Cooking with MadJon and Friends". Happy Trails to you and yours until we meet again. Eileen Hutson, MadJon.
Blue Cheese Wedge Salad
3/4 Cup Mayo or Salad Dressibng
1/4 Cup Sour Cream
1/4 Cup Lemon Juice
1 teas. Onion and Garlic Powder
3 Tbs. Sugar
1 teas. Seasoned Salt
4 Ozs. Blue Cheese
Mix all ingredents and chill.
Salad
1 Head Iceburg Lettace
6 Cooked Slices Bacon
4 Ozs. Blue Cheese
Cherry Tomatoe's
1/2 Medium Red Onion Sliced thin
Salt and Pepper to taste
Mix salad dressing. Cook bacon until crisp. Cut Iceburg lettace into 4 parts, wedged, then place on 4
plates and pour dressing on top, add onions, tomatoe's, bacon, and Blue Cheese, now dig in! The choice of Blue Cheese is up to you until they pay me to say a name its not going to happen! Such is life! LOL. All sponsors welcome.
Anywho I hope you all give this a try with a good steak, baked potatoe and a wonderful red wine, bread is OK too. Write me with your recipes to try and life stories. I love hearing from you all. Make me laugh! My email address is madjon51@aol.com and ewatch the TV show on the web by going to aikenstandard.com ASTV 95, "Cooking with MadJon and Friends". Happy Trails to you and yours until we meet again. Eileen Hutson, MadJon.
Wednesday, July 27, 2011
Sweet Texas A&M Hot Jalapeno Bacon Wrapped Poppers
Well hello to all you foodies out there in webland its me again and am back from a trip to the great state of Texas. I do hope you are all enjoying your summer. I know I'm with trips and fishing in Texas at our cousins fish camp and going to Rockport on the way back to Friendswood to visit our cousins beef ranch, He had this Hugh garden and among the fruits of his labor were some sweet Jalapeños which he said that Texas A&M cultivated them to be sweet but let me tell you honey they are hot and sweet and there is nothing better then that. Any who he gave us a whole bag of them so I have made the recipe about four times now. The first time was at my mother- in- laws house and she asked if I could make them and I said yes so I made up this recipe there. I hope you will use it and enjoy it as much as she did. She loves hot and sweet so I made up a sauce to brush on the poppers before you bake them. Jalapeños are a fruit from Mexico and come in green or red. The green part has a taste like a bell pepper with a kick , however the seeds are what is hot on the pepper. They can be pickled, roasted, saute' in oil and served with cheese on top warmed, jellied, added to salsa and the list goes on and on. I hope that you like this recipe and give it a try!
12 fresh Jalapeño Peppers, cut in half, seeds removed
1 pound Bacon, cut in half
1/4 bunch Cilantro, chopped
1 green onion, chopped
1 8 oz Cream Cheese
1/2 teas. Salt
1/2 teas. each Onion and Garlic Powder
Sauce
1/2 Cup Olive Oil
4 Tabs. Balsamic Vinegar
1 teas. Italian Spices
3 Tabs. Sugar
1/2 teas. Salt
Preheat oven to 400 degrees. Cut Jalapeño in half lengthwise and remove the seeds and place on a cookie sheet with sides. Mix softened cream cheese, onions, cilantro, salt, onion and garlic powder. Fill peppers and take cut bacon, add a tooth pick for hold bacon and wrap around the peppers and place onto sheet. Now mix vinegar and sugar. To that you add the Italian spice, salt and mix then add the oil and brush the tops of the peppers. Bake about 20 min or until bacon is browned to your desired taste. You may want to boil these to get the Bacon browned more.
Well that is how you make my jalapeño poppers and everyone that eats them loves them. I hope that you will make some of these for yur next party. I hope you have a great summer vacation and watch, "Cooking With Madjon and Friends". Go to the aikenstandardcom, ASTV95. Try the recipes and let me know what you think. E-mail me at madjon51@aol.com with your recipes, ideas and stories. I love hearing from you all. Happy trail to you and yours until we meet again. Eileen Hutson, MadJon.
12 fresh Jalapeño Peppers, cut in half, seeds removed
1 pound Bacon, cut in half
1/4 bunch Cilantro, chopped
1 green onion, chopped
1 8 oz Cream Cheese
1/2 teas. Salt
1/2 teas. each Onion and Garlic Powder
Sauce
1/2 Cup Olive Oil
4 Tabs. Balsamic Vinegar
1 teas. Italian Spices
3 Tabs. Sugar
1/2 teas. Salt
Preheat oven to 400 degrees. Cut Jalapeño in half lengthwise and remove the seeds and place on a cookie sheet with sides. Mix softened cream cheese, onions, cilantro, salt, onion and garlic powder. Fill peppers and take cut bacon, add a tooth pick for hold bacon and wrap around the peppers and place onto sheet. Now mix vinegar and sugar. To that you add the Italian spice, salt and mix then add the oil and brush the tops of the peppers. Bake about 20 min or until bacon is browned to your desired taste. You may want to boil these to get the Bacon browned more.
Well that is how you make my jalapeño poppers and everyone that eats them loves them. I hope that you will make some of these for yur next party. I hope you have a great summer vacation and watch, "Cooking With Madjon and Friends". Go to the aikenstandardcom, ASTV95. Try the recipes and let me know what you think. E-mail me at madjon51@aol.com with your recipes, ideas and stories. I love hearing from you all. Happy trail to you and yours until we meet again. Eileen Hutson, MadJon.
Saturday, July 2, 2011
Happy 4th With B.B.Q. Port Ribs or B.B.Q. Chicken
Hello to all you foodies out there in webland am in the wonderful state of Texas for the 4th. We are going to B.B.Q. some ribs and chicken, nothing better in the world to eat then that! I love the fourth of July with the fireworks and celebrating this wonderful country called the USA. It makes me remember and be thankful for our freedom and those who have died and fought for that freedom. Both my parents fought in WWII. They both loved this country as much as I do. They believed in the American dream and I still believe in that as well. I believe that our children were raised up in a better America then we were and I believe that our grandchildren will be brought up in a better America then we were. I still believe in the American Dream and I still believe that as Americans we can pull ourselves up and grow some backbone and do what is best for all of us. There are new citizens out there who still believe wholeheartedly in a great America and we should look to them like new babies brought into this world of ours to help get all of us on the right track to building and making the good old USA what it can be for us and for the world. I wish us all a great deal of luck. I hope you all are enjoying your 4th of July because I know that I will. Now let's make some B.B.Q.
B.B.Q. Ribs, Pork or Beef or 1 5 Pound Chicken
3 to 4 pounds of Ribs
Salt & Pepper ribs to taste
Mix:
1/2 Cup Brown Sugar
1.5 tsp. Chile Powder
1.5 tsp. Onion Powder
1.5 tsp. Garlic Powder
1.5 tsp. crushed Red Peppers
1/2 tsp. Dry Mustard
1.5 tsp. ground Cumin
B.B.Q Sauce
1 Chopped Onion
5 Gloves Garlic chopped
1 stick Butter
1.5 Cups Catup
1/2 Cup Brown Sugar
1.5 tsp Worcestershire Sauce
1 tsp. perpared Mustard
1 tsp. Onion and Garlic Powder
2 tsp. Hot Sauce
1/2 Corn Syrup
Mix all the ingredents for the rub together and you may want to add some salt to that as well, like maybe a 1 teaspoon. Anywho then rub the mix on the ribs after you salt and pepper them. If you are doing chicken follow the same dircctions for the rub and sauce. Then place the ribs in a preheated oven on about 350 covered with foil for about 1 to 1 3/4 hour. The while they are cooking make your sauce. Place butter in a pan and heat till melted, then add the onion and garlic, chopped. Cook till clear. Then add all the rest of the ingredients to the pot and cook till thick about 30 minutes. After the ribs have cooked in the oven then check for tenderness, it should pull apart with a fork. Then uncover the ribs and start basting with the sauce. Let it cook about 15 minutes then sauce again and turn ribs and bast again. Cook another 15 minutes and you are ready to eat. If you are cooking chicken, clean it with papertowels and just rub the chicken and place it in the oven at 350 degrees and cook for about 1 hour then start basting with the sauce and cook for about 10 mins and bast again and cook for another 10 mins or until done and its nice and brown on the outside. Yum, Yum. You may want to cover your bottom of the pans with foil, less clean up for you and more time to have fun! Enjoy!
Anywho I hope you all enjoy this dish and write to me and let me know how you like it. You could finish the ribs on the grill if you like to taste of the B.B.Q. Please watch my TV show on the web by going to the aikenstandard.com, ASTV 95, "Cooking With Madjon and Friends". Enjoy you family, friends and the 4th of July! Fireworks Etc, Etc. Happy trails to you until we meet again. Eileen F. Hutson, Madjon.
B.B.Q. Ribs, Pork or Beef or 1 5 Pound Chicken
3 to 4 pounds of Ribs
Salt & Pepper ribs to taste
Mix:
1/2 Cup Brown Sugar
1.5 tsp. Chile Powder
1.5 tsp. Onion Powder
1.5 tsp. Garlic Powder
1.5 tsp. crushed Red Peppers
1/2 tsp. Dry Mustard
1.5 tsp. ground Cumin
B.B.Q Sauce
1 Chopped Onion
5 Gloves Garlic chopped
1 stick Butter
1.5 Cups Catup
1/2 Cup Brown Sugar
1.5 tsp Worcestershire Sauce
1 tsp. perpared Mustard
1 tsp. Onion and Garlic Powder
2 tsp. Hot Sauce
1/2 Corn Syrup
Mix all the ingredents for the rub together and you may want to add some salt to that as well, like maybe a 1 teaspoon. Anywho then rub the mix on the ribs after you salt and pepper them. If you are doing chicken follow the same dircctions for the rub and sauce. Then place the ribs in a preheated oven on about 350 covered with foil for about 1 to 1 3/4 hour. The while they are cooking make your sauce. Place butter in a pan and heat till melted, then add the onion and garlic, chopped. Cook till clear. Then add all the rest of the ingredients to the pot and cook till thick about 30 minutes. After the ribs have cooked in the oven then check for tenderness, it should pull apart with a fork. Then uncover the ribs and start basting with the sauce. Let it cook about 15 minutes then sauce again and turn ribs and bast again. Cook another 15 minutes and you are ready to eat. If you are cooking chicken, clean it with papertowels and just rub the chicken and place it in the oven at 350 degrees and cook for about 1 hour then start basting with the sauce and cook for about 10 mins and bast again and cook for another 10 mins or until done and its nice and brown on the outside. Yum, Yum. You may want to cover your bottom of the pans with foil, less clean up for you and more time to have fun! Enjoy!
Anywho I hope you all enjoy this dish and write to me and let me know how you like it. You could finish the ribs on the grill if you like to taste of the B.B.Q. Please watch my TV show on the web by going to the aikenstandard.com, ASTV 95, "Cooking With Madjon and Friends". Enjoy you family, friends and the 4th of July! Fireworks Etc, Etc. Happy trails to you until we meet again. Eileen F. Hutson, Madjon.
Monday, June 20, 2011
Chicken Poop and Home Made Tomatoe Soup Summer's Best
Hello to all you foodies out there in webland. Hope all is well. I've been busy with getting some chicken poop from a local farmer to add to my garden that am going to plant very soon. We have been working on a water system for the yard. I have been told that chicken poop is what you need for a garden. The smell is more then I can take when shoveling it! First we went about 30 miles to go pick it up and then the air in the truck wasn't working so on the way back we smelled it with the feathers flying along with the flys inside the truck. What a trip, plus it was HOT outside. We unloaded it partly in my yard, then at a friends, he has a garden just starting and we left him a surprise. His been in Ireland so we haven't heard back from him as yet. Then we went to my friends house to clean out the back of the truck and what a hoot! We start hoseing out the back and the poop is just sitting at the back of the truck and my friend wants me to get up in the truck and broom it out, well am not going there I said so we moved the truck. I got to the front of her house on the street and then the mess just falls out onto the street right in front of her house. What a mess and she was non to happy with me but anywho we managed to spray the back of the truck out and swept the street with water and a broom. What a smell but it is not to bad now. It still smells alot in my yard since it has rained. Anywho I will have a wonderful garden with fresh vegeables in it though fall. Can't wait. I will let you know if the chicken poop helps. It has already helped my friends front yard.
Now we are going to talk about Tomatoes and there is nothing better then home grown. My hubby is from Texas and in the summer he loves having thick smoked Bacon, Milk Gravy, Sliced Tomatoes, and Fried Corn Bread. Oh and don't forget the sweet onions! Anywho he also loves home made tomatoe soup which his aunt used to make for him when he was little. However mine is different from hers, she puts bacon in hers which is good as well and hers was more like a sour tomatoe soup. Anywho I made this up for him just a few days ago and he loved it. Am passing it on to you all to enjoy because I know we will be having some of this soup again before the tomatoes run out. Recipe follows:
MadJon's Home Made Tomatoe Soup
6 fresh Tomatoes, diced
1 Large Onion
6 Gloves Garlic, diced
1 Stick Butter
3 T. Flour
Salt and Pepper to taste
6 leafs fresh Basil
4 sticks fresh Thyme
2 Bay Leafs
1.5 tsp. Mrs's Dash's
1.5 tsp. Onion and Garlic Powder
3 T. Sugar
4 Cups Chicken Broth
2 Cups Half and Half
Now place the chopped onion and garlic with butter into pan. Cook till clear and then add the tomatoes, cook till done. Add the flour, spices with the sugar and mix into pan. Now slowly add the broth and stir till mixed and simmer about 20 mins. Then add the half and half and cook on low for about 10 more mins. Serve hot or cold. If you want this smooth just add the tomatoe and onion mixture into a blender after they are cooked and then add the flour spices, sugar, and broth, cook then add the half and half. You may also top this with bacon. Serves 8.
This ends our story with the chicken poop and our wonderful Tomatoe Soup. Visit my TV show on aikenstandard.com, ASTV 95, Cooking With MadJon and Friends. Please email me with any questions that I may answer for you. Enjoy your gardens out there in webland. If you live in the CSRA area remember me for catering and private cheffing or cooking lessons. If anyone has a spcial need I'd be happy to c ome and cook for them. Anywho Happy Trails to you and yours until we meet again. Come be my friend on FB, Linkedin, etc. etc. etc. God Bless, Eileen Hutson, madjon51@aol.com, Cell number is 803-646-0217. Oh and if you have any aprons out there for me to wear on the TV show just forward them to the Aiken Standard with your name and yu will be meantioned on the TV show.
Now we are going to talk about Tomatoes and there is nothing better then home grown. My hubby is from Texas and in the summer he loves having thick smoked Bacon, Milk Gravy, Sliced Tomatoes, and Fried Corn Bread. Oh and don't forget the sweet onions! Anywho he also loves home made tomatoe soup which his aunt used to make for him when he was little. However mine is different from hers, she puts bacon in hers which is good as well and hers was more like a sour tomatoe soup. Anywho I made this up for him just a few days ago and he loved it. Am passing it on to you all to enjoy because I know we will be having some of this soup again before the tomatoes run out. Recipe follows:
MadJon's Home Made Tomatoe Soup
6 fresh Tomatoes, diced
1 Large Onion
6 Gloves Garlic, diced
1 Stick Butter
3 T. Flour
Salt and Pepper to taste
6 leafs fresh Basil
4 sticks fresh Thyme
2 Bay Leafs
1.5 tsp. Mrs's Dash's
1.5 tsp. Onion and Garlic Powder
3 T. Sugar
4 Cups Chicken Broth
2 Cups Half and Half
Now place the chopped onion and garlic with butter into pan. Cook till clear and then add the tomatoes, cook till done. Add the flour, spices with the sugar and mix into pan. Now slowly add the broth and stir till mixed and simmer about 20 mins. Then add the half and half and cook on low for about 10 more mins. Serve hot or cold. If you want this smooth just add the tomatoe and onion mixture into a blender after they are cooked and then add the flour spices, sugar, and broth, cook then add the half and half. You may also top this with bacon. Serves 8.
This ends our story with the chicken poop and our wonderful Tomatoe Soup. Visit my TV show on aikenstandard.com, ASTV 95, Cooking With MadJon and Friends. Please email me with any questions that I may answer for you. Enjoy your gardens out there in webland. If you live in the CSRA area remember me for catering and private cheffing or cooking lessons. If anyone has a spcial need I'd be happy to c ome and cook for them. Anywho Happy Trails to you and yours until we meet again. Come be my friend on FB, Linkedin, etc. etc. etc. God Bless, Eileen Hutson, madjon51@aol.com, Cell number is 803-646-0217. Oh and if you have any aprons out there for me to wear on the TV show just forward them to the Aiken Standard with your name and yu will be meantioned on the TV show.
Subscribe to:
Posts (Atom)