Easy Green Pea Salad With Lettuce, YUM YUM

Hello to all you Foodies out there in web land its me again writing from the great state of South Carolina.  Hope this post finds you and your loved ones having a great New Year.  I've been busy with finishing up another E-Cook Book, filming our third season of Cooking With MadJon and Friends.  I've been busy with our grandchildren coming back home this month.  Am working on a poem which I've titled," I'll Meet You At Heaven's Gate".  "Heaven Is Where I Want You When Your Job Is Done On Earth But I'd Rather Have You With Me Down Here On Earth"  goes something like that any who.  I'll finish that later.  Let's see now I promised to give you another easy recipe to follow and this is a recipe that we used to make in our family.  I've added a couple ingredients like the onion and garlic powders.  Every time we have this at dinner it brings back all the times we ate with our family and friends who are gone and the ones that are still here.  That is what food does it brings back memories of days past with family and friends. It let's us make new memories to hold on too.  We usually ask our family members to bring the best things that we all like to eat.  It makes us feel all warm and fuzzy inside.  Any who I hope this winter salad helps you feel all warm and fuzzy inside.

Green Pea Salad With Lettuce

3 Hard Boiled Eggs, diced
1 Can Green Peas, drained
Salt and Pepper to taste
1/4 Cup Sweet Pickle Relish
3/4 Cup Mayo
1/4 Cup Onion, diced
1 tsp. Onion Powder
1 tsp. Garlic Powder
1 Cup Cheese, Shredded, (optional)
1/4 Cup Lettuce, pulled small pieces

Mix the diced eggs, peas, salt and pepper, pickle relish, onion, onion and garlic powders, and cheese.   To that you add the mayo and mix.   Then the last thing you add is the lettuce right before you serve the salad.  You may add more peas and lettuce if you wish.  This should serve between 6-8 servings.

I hope you give this recipe a try and watch my TV show at http://www.aikenstandard.com/ ASTV 95, Cooking With Madjon and Friends.  Come like my fan page on face book, Cooking With Madjon and Friends.  E-mail me at madjon51@aol.com and forward some of the recipes you'd like me to try on TV.  I want to say happy trails to you until we meet again.

Steamed Red Cabbage With Onions Best Comfort Foods Ya Hoo

Well hello to all my foodie friends out there in webland.  I hope you all are keeping warm this winter and  eating some of the warm comfort foods of winter.  It feeds your body and your souls.  Not to meantion that it helps us go down memory lane together.  Am sorry I've been busy for the last two weeks catching up with being out of town and am still running behind.  I feel like the mad hatter sometimes to much to do and little time to do it.  Running around like a chicken with my head cut off.  All that kind of stuff so I think am going to try and give you some quick recipes for you all to use.  Tomorrow am filming my last section for our E-Cook Book on Fish,  Yea.  Anywho am going to pass this recipe for Red Cabbage on to you.
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Steamed Red Cabbage With Onions, Ya Hoo

1 Head Red Cabbage, cut
1 Onion, diced
3 TBSP Butter
Salt and Pepper to taste
1 cup Sour Cream
1 tsp. Onion Powder
1 tsp. Sugar

Cut up the onion and cabbage and place it in a pan with the butter.  Heat on simmer.  Add salt and pepper and give it a stir.  Add the onion powder and sugar and give that a stir.  Then let it simmer for about 15 minutes and to that add the sour cream.  Simmer another 5 or 10 minutes or until tender.  Serve hot.

Well I hope you give this recipe a try and enjoy this with one of your favorite meat dishes.  Please give me a e-mail at madjon51@aol.com and forward a recipe or two for me to try.  Watch my TV show "Cooking With Madjon and Friends at http://www.aikenstandard.com/ ASTV 95.  Go like my Fan Page on FB. I wish you all happy cooking.  Happy trails to you and yours until we meet again.  Bona Yall

Creamed Wild Rice Soup With Chicken and Mushrooms Minnesota Yea

Hello to all my foodies friends out there in webland I hope this blog finds you all in good shape and having a great New Year.  Am back from Texas and moving right along with giving you this recipe that I tested out in the great state of Texas.  The Wild Rice comes from the great state of Minnesota which we visited over the summer.  Great people in that state and lots of good food to taste along the way.  I tried this recipe out on my in-laws while we were there and it pasted their test and that can be hard sometimes to do for a daughter-in-law.  I'd been wanting to try this soup because my daughter is trying to get us to eat healthy as she calls it however that said am using some half in half in this recipe but it will be no fat.  You may use the real thing or follow me down the road of healthy as she calls it.  Did you know that wild rice is really a grain and not a rice?  It takes about 45 minutes to cook wild rice as well.  It is very healthy to eat and in Minnesota the Native Americans are the ones who harvest the rice from the fields.  They use paddles and beat the grain until it falls into their boats and it has been harvested that way fro years.  It must take along time to harvest and its pricey to buy the wild rice.  However its worth the cost because it has a great earthy flavor, nice and meaty texture.  Anywho I hope you enjoy this dosh as much as we did.  Bona Y'all.

Creamed Wild Rice Soup With Chicken and Mushrooms

1/2 cup Butter
1 Cup chopped Celery
1 Onion, Chopped
4 Pods Fresh Garlic, minced
1/2 cup sliced Carrots
3/4 cups Flour
1.5 tsp. Onion Powder
1.5 tsp. Garlic Powder
1/2 tsp. dried Thyme
1 tsp. dried Parsley
Salt and Pepper to taste
6 cups Chicken Broth
1 pound Chicken Breast, cubed
3 T. White Wine
2 cups cooked Wild Rice
3 Chicken Bouillon Cubes
2 cups Half and Half

Melt butter in a pan and to that you add the onion, garlic, celery and cook for about 10 minutes then to that you add the mushrooms.  Cook till the mushrooms are tender.  Then add to your pot the onion and garlic powders along with the parsley and thyme, carrots.  Then you add the flour for your roux.  Stir.  Then slowly add the chicken broth and bouillon cubes, salt and pepper to taste and remember not to oversalt, you can always add more salt but you can't take it out.  Now place alittle Olive oil in another pan to brown the cubed chicken and add the wine.  When it is brown add the chicken to the pot.  Stir well.  Then you add the cooked Wild Rice and stir.  Simmer for about a hour and then add the half and half and simmer on low, not a boil for about 20 minutes.  If you boil your soup after you add the milk it will separate and will not look smooth.

Well that is it for this wonderful blog on my Wild Rice Soup I hope you enjoy this recipe and please try the other recipes that I have.  You may email me at madjon51@aol.com or visit my on face book fan page called, "Cooking With Madjon and Friends".  Watch the cookin show as well at http://www.aikenstandard.com/ ASTV 95, " Cooking With Madjon and Friends."  Thanks so much and try to stay warm outside you hear.  Happy trails to you until we meet again.  Eileen F. Hutson, MadJon.

Chapman Ranch Cookbook "Came Guisada" Beef Breakfast Stew

Hello to all my foodie friends out there in webland.  I hope your new year is starting of to a great start.  Am still in the great state of Texas and we spent a few days at the Chapman Cattle and Deer Ranch near Whitset Texas and am not sure if you spell it with one T or two.  Anywho they have lots of Beef Master Cattle, Deer, wild hogs, horse's, and last they have a lot of oil.  We see it all when we go there and that is really God's country with the sunrise and sunset.  We ate B.B.Q. Goat and I think it cost more to buy the goat meat then to buy Beef, just kidding.  Anywho we had some great eats served up at the ranch and a lot of it is South Western.  Beans, salsa, dips and the list goes on and on.  One thing they do have there own Chapman Ranch Cookbook.  It has a great Rum cake in there as well.  Debbie's daugther-in-laws do almost all the cooking in the kitchen except the B.B.Q. is always done by the men.  One morning Kim made "Guisada" which I call a Breakfast Stew that you serve on warmed flour Tortilla's.  Watching them make the food was like living in El Paso as a kid in the late fifties. All the food was great there and my hat is off to both Amy, Kim, and Debbie.  Just for your information on New Year's eve they had about 35 guest and the girls cooked up some Macaroni and Cheese, Baked Squash in a Garlic Butter sauce, Caesar Salad, and the guys fried us up some tasty Shrimp and Oysters.  A good time was had by all sitting around the fire pit and tossing back a few with friends.  Anywho if you ever get a chance to visit a Texas ranch I say go for it and I also say thanks to our Cuz for all the good times we have had at the Chapman Ranch and by the way go buy some of that great tasting Nolan's Beef Master, meat there is no better Beef to Eat.  I want you to try this recipe of Debbie Chapman's.  Yum Yum.

Came Guisada, Southwestern Breakfast Stew

2 pounds Boneless Chuck Roast, trimmed and cubed
1 Onion, Chopped
5 pods Fresh Garlic, minced
1 Can Ro-tel
14 0z. Beef Broth
2 fresh Jalapeno, chopped
2 TBSP. Chili Powder
1 tsp. Onion Powder
1 tsp, Garlic Powder
1 1/2 tsp. Cumin, ground
Salt and Pepper to taste
1/4 Cup Oil for Browning Meat
1 Package Small Flour Tortilla's, warmed
Corn Starch, about 3 to 4 TBSP.
Shredded Mexican Cheese for serving

Trim and cut the meat in cubes, then dry the meat for browning.  If you dry your meat it will brown better.  Salt and Pepper the meat.  Heat the oil in a pan and add the chopped chopped jalapeno peppers and
fresh onions and garlic.  Cook till the onions are clear then to that add your dried meat.  Brown the meat.  Then you slowly add the beef broth.  Bring this to a simmer. Add to that the cumin, onion and garlic powders.  Then add the rol-tel.  Simmer about 2 hours.  Then pour off about 1/3 of the juice, reserve it.  Then on low add the cornstarch to some of the reserved juice and pour it back into the pan. Maybe a cup or so of the juice.  Simmer till thick. Bona ya'll.

You may put whatever you want with this stew like even fried eggs on top of the stew in the tortilla with fresh or bottled salsa.  You will enjoy this dish I know I did.  It was a favorite. Make sure you top it with some cheese.  Please send me a e-mail on how you liked this recipe and please forward some recipes for me to try.  Right now when I get back home I will be cooking some more fish dishes and if you have any of them to share please froward them to me at madjon51@aol.com.  Come like my FB fan page at https://www.facebook.com/CookingwithMadjon?ref=ts.  Go view Cooking With Madjon and Friends on ASTV 95, at www.aikenstandard.com.  I will catch you on the next blog and happy trails to you until we meet again.  Eileen F. Hutson, MadJon.

Happy New Year With Blacked eyed Peas & Hungarian Coffee Cake YUM!

Hello to all you foodies out there in web land and this is MadJon saying I hope you have a very happy and healthy New Year to you and yours.  A big thank you to all my followers here on my Cooking With MadJon blog.  I hope you are enjoying the recipes that I put up and give them a try.   It is hard to believe that 2011 is just about to end and one door will close and another one will open for all of us.  Its like stepping out after a run and we get to do it all over again.  Fresh starts, you have to love it.  I don't know about you but 2011 was a pretty good year for me with more of my products going out the door and am starting my third season of the , Cooking With MadJon and Friends show.  I have had articles published on cooking and my recipes.   You have to love that.  Am also working on a few cookbooks which I can't tell you about as yet but very soon and I hope you all give them a great big try.  My hubby has had like two surgery's this year and it looks like we will be headed into 2012 with another one.  Please give a prayer out there in web land for us and we will be at MDA in Houston for awhile.  His in good hands.  If anyone out there would like to watch the shows and be a sponsor I say come on in and join us it will only cost you some money and you will get some business in return.  Let's talk about why we eat what we do on New Years Day.  Well we eat Black Eyed Peas for good luck and some Greens for money.  Like show me the money honey!  We did the TV show and made like Greens and some Hoppin John which by the way come from the slaves bought back from Africa.  Its Black Eyed Peas and Rice Mixed with onions and pepper.  Very tasty dish.  Any Who am going to give you a reuipe to make some Black Eyed Peas and also we are going to talk about a very easy and good Hungarian Coffee Cake that my friend Sylvia Berger said that she made and before I forget I want to thanks her for sharing this recipe.  I upped the cocoa amount from 1 tsp. to a 1 1/2 Tbsp.  This is a very good cake and everyone loved it.  So please give these two recipes a try and enjoy, Bona Y'all.

Blacked Eyed Peas

1 Bag Dried Black Eyed Peas
1 Onion, Chopped
1 Piece of Ham
Salt and Pepper to taste
Tabasco

Sock and cook the peas according to package directions.  Then to that you add the chopped onions, ham cut up, salt and pepper to taste, and a few dashes of Tabasco.  If you wish add about 1 cup of rice to the peas and some peppers and you can call it Hoppin John.  Also I like my peas creamy not watery when they are cooked.  You just cook them a little longer to reduce the water content.

Hungarian Coffee Cake

1 Box French Vanilla Cake Mix
1 Small Box Vanilla Pudding
1/2 Jar Apricot Jam
4 Eggs
1 Cup Sour Cream
1/2 Cup Oil
1/2 jar Chopped Cherries

Pre-heat oven to 350 degrees and grease a bundlt pan.  Mix the cake with the pudding, apricot jam, eggs, oil, sour cream, and cherries.  Blend well. Reserve and make the filling.
Filing:

1 Cup Sugar
1 tsp. Cinnamon
1 1/2 Tbsp. Cocoa
1/2 Cup Chopped Pecans

Mix the sugar, cinnamon, cocoa, and pecans together.  Then pour half of the cake into the pan and pour half the filling onto the cake mix and stir the batter with a knife and then top it with the rest of the batter and then pour the rest of the filling onto the batter and stir it with the knife like you are in a swirl pattern.  Bake the cake for about 1 hour or until a tooth pick comes out clean when inserted into the cake.

Well am going to go with my hubby to the ranch here in Texas and they will be roasting some oysters for New Years Eve.  I wish you all the best in 2012 and most important remember to take time to smell the Rose's is what my Momma used to say to me.  Love the one your with very much and give lots of kisses and hugs to everyone from me.  I hope all your wishes come true. Go see our new show at www.aikenstandard.com  Cooking With MadJon and Friends and view the recipes from the shows and go like my Fan Page on FB.  Come be my friend.  Send me some recipes to try at madjon51@aol.com .  Happy Trails to you until we meet again.  Eileen Hutson, MadJon.

Nothing Better then Home Made Key Lime Pie Have Some

Well hello to all you foodies out there in Web land its MadJon again and I hope you try some of this wonderful Key Lime pie that can be made right in your own home and its easy as pie!  Before we start with the recipe I hope you all have most of your Christmas shopping finished.  I have all of it but for writing one check to our daughter and I saw so much I could have bought for her today but she would rather buy for herself.  I don't blame her because from the time she was a little girl she and I never picked out the same thing.  She had her own mind then and she has it even more now.  Do you have any kids like that?  Of coarse you do because if you say you don't I don't think I'd believe you much.  Our daughter has wonderful taste in style and everything but she seems to have a problem in just one area but I guess I won't talk about that unless we are on Dr. Phil and I get money to tell it all baby. She has no problem airing everything I do to the world on that thing called Face book.  She tells you I snore and sleep naked, etc. etc., etc.  That's enough detail.  Besides that what woman doesn't sleep that way when she is my age.  Hot Hot Hot.  That's all I can say on that subject.  Any who kids, they step on your feet when they are little and step on your hearts when they are grown.  They can be real heart breakers and pains in the rear.  However that said I wouldn't trade her for anything in the world and am the only one that can say anything about her and get away with it.  I love her so and would do anything for her, as most parents would.  OK let's get off that and start talking about Key Lime pie.  My mother-in-law gave me this recipe and I changed it a little, not much and she has won Blue Ribbons with her Key Lime Pies. So let's give it a swirl.

Blue Ribbon Key Lime Pie

crust:

14 Crushed Graham Crackers
3 T. Sugar
3 T. Melted Butter
1 tsp. Cinnamon

Filling Key Lime:

4 Egg Yolks, beaten
1 can Eagle Brand Milk
1/2 Cup Key Lime Juice
1/2 cup Sour Cream
1 8oz. Cream Cheese, softened

Pre-Heat Oven to 350 degrees. Crush graham crackers and to that you add the sugar, butter and cinnamon, mix well and bake in oven for about 10 minutes.  While the crust is cooking mix the softened cream cheese, sour cream, key lime juice, eagle brand milk, and the beaten egg yolks  together until well blended.  Then pour the filling into the graham cracker crust and bake in the oven for about 15 to 20 minutes and top with sliced almonds.  Cool and serve with some whipped cream.  Serves 8.

I hope that you enjoy this recipe as much as we do and please let me know at madjon51@aol.com and also send me some recipes to try.  Come like my fan page on face book at https://www.facebook.com/#!/CookingwithMadjon and go to http://www.aikenstandard.com/ ASTV 95 Cooking With MadJon and Friends.  Have a Happy and safe holiday season.  Happy trails to you until we meet again.  Eileen Hutson, MadJon.
Almonds sliced for top

Merry Christmas Let's Make some Eggnog Pie Goody Goody

Well hello to all my foodie friends out there in webland I hope all is well for you this holiday season.  I feel very blessed this season with my hubby getting a good report on his medical test but he is still going to have to have some surgery but he will live.  I hope that all your wishes come true for you this holiday season.  I remember one Christmas my dad lined the three older kids up and said that times were bad and the three of us would not being getting presents from Santa jsut the little ones and I was maybe six at the time.  I turned to my sister Brenda who was all of 8 and said, gee, now I wish there really was a Santa Claus.  After that I don't remember alot of Christmas gifts until after I got married and my dad made good money he just spent it all or gave it away.  We would go from rags to riches in a instant.  He would sometimes wake us up in the middle of the night and off we would be going to another state to live and he'd leave all of our belongings behind, furniture, household items and even what toys we owned sometimes we'd go of with jsut the clothes on our backs.  What a life ups and downs and all around.  I can't even count how many schools we were in and out of,  sometimes we'd live in a state for like 6 months but my dad's problem was he spent money, drank and liked lots of women even the kind with rings on their fingers.  I know that is one of the reasons we moved so much, he just couldn't keep his hands off and his pants up.  We lived on the North, South, East and West of this country.    It didn't hurt me much, I learned how to make friends and how to survive. meaning to exist in spite of adversity and to live.  Sometimes I lived alittle to much but as my mom always said, well that's the way the cookie crumbles.  She used to say all you girls make sure to use what you have to get into the front door and if your looks do that for you then so be it.  After your in then that is the time to show them what your made of.  Which everyone of us learned very fast how and what to do.  We made the best sales people in the world.  We gave the men a run for their money when it came to sales.  Out sold everyone of them and they couldn't stand us.  If fact, I had a job one time selling cars and I had to really teach myself on how to close the deal. The men hated me and the last month I was there in that little town I out sold the men and put out 7 units for the month and topped the money held on the cars.  I did alright.  Just remember that you have to ask for the sale.  They are not going to say I want to buy that car, you have to do your job and pitch it and listen to what they are saying and don't ever not pay attention to the wife or girlfriend, because they will control the sale.  Not the man, when your ready you put the paperwork in front of them and ask, may I have your business and they are going to say yes or no and if they say no then ask why not and it usually is money, then take them to the finance guy and if his any good he will close the deal for you.  It dosen't matter if you are selling a big ticket item or a small one, you sell it all the same way.  Well any who I didn't mean to get off on that I guess am remembering the Christmas at our house sometimes.  Well lets talk about Eggnog Pie and I hope that you give this recipe a try and let me know how you like it.

Eggnog Pie

1 Cooked Pie Shell, deep dish and 9 "
1 Tbsp. gelatin
1/4 Cup Water
3/4 Cup Sugar
1/4 tsp. Nutmeg
1/2 tsp. Cinnamon
1 tsp. Vanilla
pinch of Salt
3/4 Cup Milk
4 Eggs, separated
1 1/2 Cup Cool Whip

Place gelatin into the water for about 5 minutes.  Mix the egg yolks with 1/2 cup sugar, nutmeg, vanilla, cinnamon, salt, and milk.  Cook in a double boiler until thick.  Remove from heat and add the gelatin mixture and fold in egg whites that you have beaten until stiff with 1/4 cup of sugar.  Then fold into the mixture the cool whip.
Then pour the mixture into the cooked pie shell and refrigerator until cooled and ready to serve.  Optional: Bourbon to taste.

I hope you give this recipe a try and write me with the results at madjon51@aol.com.  Come visit me at https://www.facebook.com/#!/CookingwithMadjon and like it. please.  I want to say have a safe and Merry Christmas and I hope you and your family have many special memories to share.  Happy trails to you until we meet again.  Please send me some recipes to share.