New Post in Burnt Offerings: Hoagie Salad

Looking for a potluck or cookout recipe? How about a Hoagie Salad? Click on the picture or visit the Burnt Offerings page for the recipe! Enjoy!

Benefits of Staying at Home...

Since last Tuesday (3/17/20), I have been fortunate enough to be working, playing and staying sequestered at home. With Greg being among the high risk demographic (immuno-suppressant medication, kidney damage and... well... he is turning 60 in June), both he an I are relieved and feeling very much blessed to be in what we realize is a much better position than a lot of our fellow Americans. Our hearts go out to all the world and we pray for guidance on how we might help from our sheltered position.

That being said: when the going gets tough, the tough BAKE!

No eggs? No problem. The following Early American Brown Brown recipe is from Where's Mom Now That I Need Her by Betty Rae Frandsen, Kathryn J. Frandsen and Kent P. Frandsen. It's easy and I've made it successfully with nothing but all-purpose flour in the past. It's a dense bread with a touch of sweetness. Enjoy!

Early American Brown Bread

2 cups whole wheat flour

3/4 cup white flour

1 cup brown sugar, packed (I used light brown sugar)

2 teaspoons baking soda

1/2 teaspoon salt

2 cups milk

4 teaspoons lemon juice or vinegar (I used white vinegar)

Mix whole wheat flour, white flour, brown sugar, baking soda and salt in a large bowl. Combine milk and lemon juice or vinegar; let stand for 10 minutes. Stir milk gradually into flour mixture until well blended. Spoon batter into greased loaf pan. Bake at 350 degrees F for 1 hour.

Roasted Red Pepper Hummus

This is probably my most requested "pot luck" item. Good with flat bread or fresh vegetables for dipping, it's usually a hit with anyone who isn't shy about eating garlic. Made with (mostly) fresh ingredients, it can last in the refrigerator for about a week.

Visit Burnt Offerings for the recipe.

Corn Bread with a Kick

While this one was put together to use up an overflow of Thai peppers, the recipe is a good one without the heat too. I’ve always preferred my corn bread on the sweeter, moister side (something I never can quite get out of a box mix) so, this exploration into the baking lab sought to accomplish that. Enjoy!

See Burnt Offerings for the latest recipe.

Mango Garden Salsa

With peppers just harvested from plants my brother gave me in the spring, freshly picked tomatoes and a cucumber from my uncle’s garden, and a few sprigs of oregano from my herb garden, fresh salsa was a no-brainer. While I realize most salsa recipes call for cilantro or parsley, the fresh oregano throws in a nice little twist. Fresh mint would work well too. Now that our sinuses are fully cleared thanks to a healthy dose of capsicum, I’ll just have to figure out what we are going to do with the basket that is still full of Sugar chilies and Thai peppers... hmm... maybe cornbread. ;)

See Burnt Offerings for the latest recipe: Mango Garden Salsa

Burnt Offerings - Sazón Rice

This one is a frequent request in our house. The ingredients I’ve listed are the original “cast” and a good place to start. We have changed it up with different vegetables and meats (or gone without meat all together) and it always seems to work out well. I guess it is just one of those simple, really-hard-to-mess-up recipes. Experiment for yourself and enjoy! :)

See Burnt Offerings for the second recipe: Sazón Rice.

New Page [Blog]

With the latest "keeper" discovered just yesterday, I decided to expand ever-so-slightly to a new recipe blog: Burnt Offerings (check out the new tab at the top of the page). The first offering... The Tuscan Trial. Enjoy!