marie-madeline studio

make a Southern meal...

Hello everyone!  We hope all of you are having a wonderful Wednesday.  Do you have a free day?  How about making a yummy-purely-Southern-meal (plus a refreshing dessert)?  We made this for Father's Day and it's always a huge hit!   We really want to be back again soon!  xo~ the Long ladies

Chicken Fried Steak

Make a mix of 2 eggs, 1 c. milk, salt & pepper (you may have to add more later, depending on how many pieces of steak your making)

Make a mix of flour, salt & pepper.

Wash and drain on paper towels tenderized pork (or beef) cutlets.  Dip tenderized cutlets in flour mixture, then egg mixture, then flour mixture again.  Put in skillet with hot oil (we use coconut oil).  Cook on both sides till meat raises in pan and is slightly golden.  Transfer to cookie sheet and bake at 275 degrees for 15-20 minutes.  *note: We usually cook ours until we have all of the sides ready.  The extra time doesn't hurt it a bit!

Serve with rice, gravy, green beans, and biscuits. 

Mint Cake

1 pkg yellow cake mix

2 1/2 tsp mint extract (divided)

3 c. cold milk

2 sm. packages instant chocolate pudding

1 8-10 oz. Cool Whip- thawed

green or blue food coloring (sometimes others in the family use odd colors. Ahem.)

Prepare cake mix according to directions, adding 1 1/2 tsp. mint extract to batter.  Beat well.  Pour into greased 9 x 13 cake pan.  Bake at 350 degrees for 25-30 mintues or until toothpick inserted comes out clean.  Cool completely.  In bowl, whisk milk and pudding for 2 minutes or until soft set.  Use end of wooden spoon and poke lots of holes in cake top.  Spread pudding evenly over cake.  Combine Cool Whip, food coloring, and 1 tsp mint extract.  Spread over pudding.  Cover and refrigerate for at least 2 hours. 

 

Mexican Soup (please read disclaimer!)

There are three kinds of cooks in our family.  The Mild cook: everything turns out the same every time, but is never very warm.  The Willy-Nilly cook: nothing tastes the same twice.  And the Spicy cook: good for fire-breathing dragons only.  We won't mention any names.  This soup comes from the recipe box of the Spicy cook.  So if you're brave enough to try this deliciously satisfying Mexican Soup, you can't say we didn't warn you!

xo, the Long ladies

Mexican Soup

This recipe serves 9.

--1 1/2 to 2 lbs. ground beef, browned and drained

Add:

--3 TBSP taco seasoning (we make our own)

--2 cans Rotel diced tomatoes and green chilies

--2 cans ranch style beans

--2 cans black beans, rinsed and drained

--1 can red beans

--1 can cream of mushroom soup

--1 can water (from soup can)

--a couple tablespoons of your favorite super-hot Mexican sauce (our favorite variety is pureed jalapenos)

Heat through, stirring occasionally.  Simmer on low for 15-20 minutes.  Serve in individual bowls topped with shredded cheddar cheese and a dollop of sour cream.  

This soup goes well with flour tortillas on the side, too.  Or you can spoon it over corn chips.  Oh yes!-- please make sure there is an extra pitcher or two of a cold beverage on the table.  Because in spite of what Miss Spicy cook has to say about it, this soup'll set your mouth on fire! 

oh-so-good

Really, who doesn't like breadsticks? It's one of those things you want so bad, so you go to Olive Garden or Fazolis, right? No more-- your horrible craving can be satisfied right at home! We found this oh-so-good breadstick recipe about a week ago and have probably made it 7 times... breadsticks with spaghetti, breadsticks with pizza, breadsticks as a snack... you get the idea.

They are pretty simple so why don't you make them real soon? Pop a pizza in the oven, get your breadsticks made, put a good, classic movie on (don't forget the coke!), and you're set! 

Have a beautiful evening filled with everything wonderful!

xo, the Long ladies

Oh-So-Good Breadsticks

1 tablespoon active dry yeast     

1 cup warm water

1 teaspoon sugar   

1 teaspoon salt

2 tablespoons olive oil

2 1/2 cups flour

Dissolve yeast in warm water.  Add the rest of your ingredients and mix.  Dump onto a floured surface and knead for 5 minutes (your dough should be smooth).  Seperate the dough into 8 pieces and roll out into long strips the size of a restaurant breadstick.  Place on baking sheet and brush with melted butter.  Bake at 450 degrees for 10 minutes.  (10 minutes should be perfectly ample, unless you like your breadsticks browned on top.)  Take out of oven, brush with melted butter, and sprinkle lightly with garlic salt.  Yum!   

Users warning: This recipe only makes 8 breadsticks, so go ahead and plan a couple batches.

sloppy jack~

It never seemed fair to us to name a sandwich after Sloppy Joe.  What about Sloppy Sam, or Sloppy Jim, or Sloppy Bob, or Sloppy Tom?  So we've named ours something different every time... this big, gooey, sweet-n-sour meat sandwich is Sloppy Jack.

Nanny is head sloppy joe-- er, sloppy jack-- maker around here.  She's the best!  Would you like to know her secret recipe?

We thought so!

Nanny's Sloppy Jack (or whatever else you may like to call it)

~ground beef-- browned with chopped onion-- grease drained

Now this is the fun part.  Add...

~ketchup (quite a lot)

~mustard (a little pile)

~brown sugar (a big spoonful or two)

~apple cider vinegar (just a touch)

~garlic salt (a pinch, you know) 

Mix it all up.  Taste test.  Add more ingredients to suit your personal tastes.  Heat thoroughly.  Simmer for at least 15 minutes.  It should end up looking something like this:

  

Sorry for the vague ingredient measurements.  But really, it's up to you.  Nanny never measures.

Voila!

 

The best hot chocolate mix. Really.

Our family hates coffee.  We hate it.  All of us hate it.  But we love, love, love hot chocolate.  Especially if it's cold outside, there's a fire in the fireplace, and you happen to be dressed in a flannel nightie listening to Christmas music.  It's really exceptional then!  So, that's what we've been doing as often as possible.  This is the #1 hot chocolate mix recipe, and it makes a fabulous gift!

The yummiest-chocolatiest-creamiest hot chocolate mix ever!

Mix thoroughly--

  1 cup powdered milk

  1 cup sugar

  1/4 cup hot chocolate mix (we use Swiss Miss packages)

  1/4 cup mint chocolate chips (these look like Andes mints chopped up into little pieces)

  1/2 cup mini marshmellows (but you can use more, because we've done it!)

 

Store in airtight container.  Use 2/3 cup boiling water for every 1/3 cup mix.  Makes 8 servings.  We like to give a Ball jar full of mix to our friends... but first we tie a pretty fabric bow around it (with instructions for preparation on a cute little hang tag)!

The past few days around here have been pretty busy.  In typical Long fashion, we've started about 5 dozen projects that we'd love to finish in the next couple of weeks.  Ahem.  By the grace of God, we continue to plug away!  Hopefully we'll have a fun project ready to post in the near future.  

So our question to you is, what are you doing for Christmas?  Do you give a lot of handmade gifts?

Aunt Dorothy's Pecan Pie

Here is one of our favorite recipes... we use it faithfully, every Thanksgiving Day and Christmas season (a lot of other days, too).  It's so simple to mix up!  And yummy to boot. 

What are some of your traditional holiday foods?

Aunt Dorothy's Pecan Pie

--3 beaten eggs

--1/2 cup packed brown sugar

--1 cup Karo syrup (light or dark)

--1/3 cup melted margarine or butter

--1 teaspoon vanilla (okay, so we use a little more than that!)

--pinch of nuts (any kind of nuts, if you like)

--1 cup chopped pecans

--1 unbaked pie crust (homemade or store-bought)

Mix all ingredients together thoroughly.  Pour into unbaked pie shell and bake at 350 degrees for 30 minutes, or until pie is soft in center (but not "jiggly").  Enjoy!

going Mexican....

 

Mmmmmm.....  As you all can see, we had no qualms or trouble with downing this great Mexican food.  Do you know many families that can eat a total of 22 enchiladas and 3 full beef burritos?  And we're not going to even mention (or try to figure out!) how much rice and beans and chips and salsa and queso we ate.  (Should we include the soda too?)  

 

The Ultimate Onion Ring!

Have you ever met someone who couldn't enjoy a good, greasy onion ring?  This recipe will wow your family... these old fashioned onion rings taste just like diner fare.  So try them on your next movie night, and top off supper with a root beer float!

The Ultimate Onion Ring!

~1 1/2 lbs. large sweet onions

~1/2 cup milk

~1 egg, beaten

~3/4 c. flour

~salt & pepper to taste

~oil (for cooking... we usually use coconut oil, but you can use anything you like)

Peel onions and cut into thick slices.  Boil 1 cup water with 1/2 tsp. salt and add onions.  Cook until tender (about 5 minutes).  Separate rings.  Heat oil to 375 degrees.  Beat remaining ingredients until smooth and dip onion rings into batter, letting excess batter drip off.  

Deep fry a few onions at a time for about 2 minutes or until golden and slightly crispy, turning to cook both sides.  Drain on paper towels.  Serve with ketchup!

 

 

 

yummy goodness

 

Mmmmm.... nothing like fresh, homemade, hot rolls, right?  Try these....  oh so good!!!! 

Buttermilk Rolls

1 cup buttermilk

1/4 cup sugar

1 teaspoon salt

3 tablespoons shortening

1/4 teaspoon baking soda

1 tablespoon active dry yeast

2 1/2 cups flour

Heat buttermilk till lukewarm.  Add all the rest of your ingredients, except the flour.  Stir well, then add flour.  Knead well.  Form into balls and place in a greased 9 x 13 pan. (All the rolls should be touching.)  Bake at 350 degrees for 20-25 minutes.  You can spread butter on the tops of the rolls after getting out of oven.  *Note:  This recipe can easily be doubled or tripled.

 

PS::  Remember to sign up for our newsletter if you haven't already!  Our big sale is getting closer and closer!!

Oh, applesauce.

And apple pie.  And apple danish.  And apple everything.  That's right-- the pickle story all over again, but this time it's apples that are comin' out our ears!  Seven bushels of apples, to be precise.  Seven very large bushels, we might add! 

So... check out two of our favorite apple recipes.  Oh, yes-- and you're all invited over to help us can!  (Warning: this could prove to be an all-nighter!)

Oh, Applesauce!

1 bushel= 12-15 quarts

 

Wash apples.  (We like Jonathan)

 

Quarter apples.

 

Cook down in large pots with about 1/2 cup water per pot.  Once boiling, stir occasionally for 10-15 minutes, or until apples are soft.

   

Let apples cool slightly; put through strainer or food mill.

 

Fill quart jars with sauce, plus 1 tablespoon of sugar per jar.  (You may like more sugar-- we prefer our applesauce to be tart!)

 

Process in hot water bath canner for 20 minutes.

 

Before eating, we like to dump our applesauce into a freezer container to get "slushy" first.  Yum!

 

Good Ol' Apple Pie Fillin'

Makes 7 quarts.  Slice enough washed cooking apples (we use Jonathans) to fill your jars.

 

9 1/2 cups water

4 1/2 cups sugar

1 cup cornstarch

1 teaspoon salt

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

 

Combine above ingredients in large saucepan.  Cook until thickened, stirring constantly; remove from heat.  Add 3 tablespoons lemon juice (optional).

 

Layer apples and syrup into jars (otherwise there will be too many air pockets), leaving 1" headspace.  Don't let your jars get too full, or syrup will spew out during canning time (trust us, we know!).

 

Tighten lids.  Process in a hot water bath for 25 minutes.

 

Pst... don't tell anyone that we'll eat apple pie for breakfast occasionally!  After all, ice cream is very much like milk, if you think about it... right?