 Hi! I grew up in Indiana - a place known for its CORN!! In fact I was raised in Valparaiso - where Orville Redenbacher was very famous and has an annual parade originally named after him!! Well, my Mom always boiled her fresh corn on the cob with milk and sugar in the water she boiled the ears in - it’s the only way I’ll prepare and eat corn on the cob!! So here's the way to make your corn on the cob taste the best way possible!!  INGREDIENTS
Dozen ears of fresh corn, husked & washed 1 cup milk ½ cup sugar Water for boiling DIRECTIONS 1. Add the water to a pot - enough to cover all ears of corn you are boiling. 2. Add milk and sugar to the water in the pot, and stir. 3. Add ears of corn to water, milk and sugar. 4. Bring it all to a boil. 5. Boil approximately 12 - 15 minutes. 6. Drain the cobs. 7. Add salt and butter to the cobs. 8. Enjoy!! God Bless, Peg “He that is discontented in one place will seldom be happy in another.” -- Aesop
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 Hi! I’ve always enjoyed my meatloaf mixed with ground beef AND ground pork (or ground sausage). Tom loves to BBQ! So this recipe caught his eye and mine, too! It originally came to us from Vons through “All Recipes!” And then we played around with it a bit. Here is our “adjusted” recipe...  INGREDIENTS
1 ½ pounds ground beef 1 ½ pounds ground pork 1 cup Italian bread crumbs 1 cup onion, chopped 1 egg, beaten 1 teaspoon Worcestershire sauce 1 teaspoon garlic, minced 1 teaspoon chives 1 cup BBQ sauce (and/or ketchup) ½ cup brown sugar (Tom & I like to add to sweeten it up a bit!!) DIRECTIONS 1. Preheat the outdoor grill to medium heat. 2. Spray grill grates with non-stick cooking spray. 3. In a large bowl, mix together all ingredients except BBQ sauce. 4. Divide mixture in half & form 2 loaves. 5. Place each loaf on grill & spread BBQ sauce on top of each. 6. Grill till internal temperature reaches at least 160 degrees (about 1 hour). 7. Touch up with additional BBQ sauce, if desired. 8. Serve with a side dish of your choice but I highly recommend Marianne's Baked Pineapple which I posted 5/10/19. God Bless, Peg “I can’t change the direction of the wind, but I can adjust my sails to always reach my destination.” -- Jimmy Dean
Hi! This week’s recipe features a very delicious treat that was introduced to me this past Easter. I was introduced not only to the Baked Pineapple, but to its maker, Will, who happens to be the son of Marianne. Will also happens to be a very special friend of Tom’s and my niece, Laura. The Baked Pineapple is sweet, but it can accompany a main course, such as ham or pork chops, as a side dish. Or it can even be a breakfast or brunch side dish. It can also be an addition to your dessert - say, pound cake or shortbread or ice cream or whatever you decide!  INGREDIENTS 2 eggs, beaten 3/4 cup sugar 2 tablespoons cornstarch 1/2 teaspoon cinnamon 1/4 teaspoon salt 20 oz. can crushed pineapple, with juice DIRECTIONS 1. Mix all ingredients thoroughly with a spoon. 2. Pour into a 9"x9" pan (sprayed with cooking spray). 3. Bake at 350 degrees for about 1 hour, or until all liquid is absorbed. 4. Cool and enjoy!! This is so GOOD!! God Bless, Peg “Everything you’ve ever wanted is on the other side of fear.” -- George Addair  This week’s recipe features Tom’s Barbacoa Pork Tenderloin. It is another favorite of Tom’s and mine because it is a recipe for Pork Tenderloin and it uses a Crock-Pot to cook it in! We both also love Root Beer so we sweeten this recipe up with Root Beer and Tom’s Secret Sauce, Brown Sugar! Sweetening it up seems to make it Barbacoa and Barbacoa seems to make it good for Cinco de Mayo (at least I think so!) and Cinco de Mayo is Sunday! And I like Curry, so I use Curry Powder in my recipe.  INGREDIENTS
3 pounds Pork Tenderloin (cut up into approx. 2x2x2 chunks) 16 ounces Root Beer 28 ounces Green Enchilada Sauce ½ cup White Sugar ½ cup Brown Sugar 4 tablespoons Minced Garlic 2 teaspoons Curry Powder 1 teaspoon Dry Mustard DIRECTIONS 1. Spray Crock-Pot with cooking spray. 2. Mix all ingredients in Crock-Pot thoroughly. 3. Slow cook about 4 hours on low. 4. Serve in tortillas (as tacos) or with rice or however you please! 5. Enjoy!! God Bless, Peg “Count your blessings. Once you realize how valuable you are and how much you have going for you, the smiles will return, the sun will break out, the music will play, and you will finally be able to move forward the life that God intended for you with grace, strength, courage, and confidence.” ― Og Mandino  This recipe features Tom’s Deep-Fried Snackin’ Wontons. He uses an electric fryer. We have a relatively small deep fryer and it’s a Cuisinart (of course!). It’s Model CDF100 and currently sells at Home Depot for less than $40.00. I’m going to share with you his cream cheese and M&M’s deep-fried wontons here. But please keep in mind that he makes his “snackin’” wontons a lot of different ways - with Snickers, Butterfingers, Cinnamon & Sugar, and lots of other sweet delicious things - the list goes on! Once they are cooled, he smothers the fried wontons in chocolate sauce and then sprinkles them with powdered sugar. They are so darn delicious!!  INGREDIENTS
Wontons - we use Nasoya Won Ton Wraps - small square wheat flour Soft (spreadable) cream cheese Small M&M’s (or sweet filling of your choice) Chocolate sauce - we use Hershey’s Syrup (for Ice Cream) Powdered sugar Vegetable oil (for deep frying) DIRECTIONS 1. Add vegetable oil to deep fryer and heat to 375 degrees. 2. Add cream cheese to center of wonton. 3. Add mini M&M's (or sweet filling of your choice) on the cream cheese. 4. Roll wonton with stuffing inside. 5. Gently lower stuffed wontons (2-4 at a time) into the heated oil. 6. Fry till golden brown & crispy, about 3 minutes. 7. Remove wontons from oil, let oil drain out of wontons and cool. 8. Smother cooled wontons with chocolate sauce. 9. Sprinkle chocolate-covered wontons with powdered sugar. 10. Refrigerate for at least one hour before enjoying. God Bless, Peg “Perfection is not attainable, but if we chase perfection we can catch excellence.” — Vince Lombardi  So now I know why I love beets so much! I mean it took me 60 years to find this out, but I finally did! It's because beets are associated with Easter and Slovaks! I found a recipe for "Beet Relish - For Easter" in my Mom's Basalla Family Cookbook. Since Easter is so close to us now, this is a perfect time for this recipe and it's also a perfect time for me to mention something else. I'm Catholic, as I believe I have mentioned before. But I was baptized a member of the Byzantine Catholic Church in America. The traditional greeting at Easter has always been "Christos Voskrese" which means "Christ is Risen." I can still hear my own Mom saying those words at Easter - it brings back very special memories. Anyway, here's the recipe. Please enjoy the relish and have yourself a wonderful Easter! The relish can accompany ham (or any meat), kielbasa, pierogi or just about anything you would like.  Ingredients
2 cans Beets, drained (I use French-style Julienne) 1 tablespoon Horseradish 2 tablespoons Vinegar 1 tablespoon Sugar Salt & pepper Directions Mix all ingredients together & refrigerate. God Bless, Peg - and Happy Easter! "He is not here; he has risen..." - Luke 24:6  As I was looking through my Mom’s recipes and her Basalla Family Slovak Cookbook, I stumbled across this recipe. It is easy, nutritious (well, it's made with broccoli and chicken) and tasty! Please enjoy!! I cut the recipe in half, because I am only feeding 2 folks now - so please note, you can certainly double it back up, or even make it larger! Also, you can exchange the broccoli with asparagus (or some other vegetable) if you desire.  INGREDIENTS
1 cup cooked rice (I use Uncle Ben’s Ready Rice) 1 package (10 oz.) chopped broccoli 2 cups chicken (cooked, shredded) 1 can cream of chicken soup ½ cup mayonnaise 4 oz. cheddar cheese, shredded ½ cup toasted bread crumbs DIRECTIONS 1. Mix all first 6 ingredients together. 2. Spread into 13” x 9” pan. 3. Top with toasted bread crumbs. 4. Bake at 350 degrees for approximately 35 minutes. God Bless, Peg “With the new day comes new strength and new thoughts.” — Eleanor Roosevelt  I was always a fan of crepes, and I still am! I especially love sweet ones for dessert and/or breakfast, and savory ones for lunch and/or dinner meals. I used to use an old-fashioned crepe maker when I was much younger and then I got a new-age Cuisinart Crepe Maker about 5 years ago. The Cuisinart Crepe Maker not only makes crepes but also makes pancakes, waffle cones, pizzelles, tortillas and more! Anyway, the crepes it makes are absolutely fantastic!! I also found Alamarra brand Crepe Mix. I can just mix equal amounts of the mix and water to make the crepe batter! And I have recipes for the fillings which I plan to share, but I will start with my favorite - Nutella Crepes!! I have been making these Nutella Crepes for breakfast and/or a late night snack for years! They are so easy to make!  INGREDIENTS (for each 8-inch crepe)
1/3 cup Alamarra Crepe Mix 1/3 cup water (increase or decrease a bit, to adjust the thickness of the crepe) Splash of vanilla extract (if you wish) Several tablespoons Nutella (enough for your liking) DIRECTIONS 1. Preheat your Crepe griddle maker to about 400 degrees. 2. Mix the Alamarra Crepe Mix with the water. 3. Pour batter on griddle. Cook for approx. 3 minutes. 4. Be sure to follow your crepe griddle instructions for cooking temperature and time. 5. Remove Crepe from griddle maker and spread with Nutella. 6. Roll Crepe. 7. Enjoy!! I promise to post some of my other recipes for what you can stuff in your crepes. You can continue to use the Alamarra Crepe Mix to make your easy crepes though - they sure beat bread or tortillas! God Bless, Peg “Everything you’ve ever wanted is on the other side of fear.” — George Addair  Although this recipe is from my Mom’s “recipe pile,” it is not Slovak. She always loved lemons though, so it’s no surprise that she had a recipe for this Lemon Bar dessert! And as most of the recipes I have shared thus far have been fairly simple to make (because of my current condition), this recipe is also fairly simple, yet very DELICIOUS!  INGREDIENTS
For "crust:" 2 cups flour 1 cup butter, softened For "next step:" 4 eggs, well-beaten (or 1 cup EggBeaters) 2 cups sugar 5 tablespoons lemon juice ¼ cup flour ½ teaspoon baking powder For "final step:" ½ cup powdered sugar DIRECTIONS 1. Mix together the 2 cups flour & 1 cup softened butter. 2. Bake in a 13” x 9” pan for about 30 minutes at 350 degrees. 3. Mix eggs (or EggBeaters), sugar, juice, flour and baking powder. 4. Pour over baked crust. 5. Return to oven for 40 minutes (till the top doesn’t jiggle). 6. Allow to cool. 7. Top with powdered sugar. 8. Enjoy!! God Bless, Peg “I am happy to say that everyone that I have met in my life, I have gained something from them; be it negative or positive, it has enforced and reinforced my life in some aspect.” -- Walter Payton  Okay, it's my form of Teriyaki...it’s not Slovak from my roots! I’m sure you will love the easiness of this recipe, as well as the tastiness! So enjoy! It’s cooked in a Crock-Pot, so you can leave it be once you start it. And then enjoy it when it's done and you are ready to eat! It's also best served over rice. I like to use Uncle Ben's Ready Rice, which can be microwaved in 90 seconds to perfection! For the Teriyaki Chicken I enjoy Roasted Chicken flavor Uncle Ben's Ready Rice.  INGREDIENTS 1 cup crushed pineapple (with the syrup) ½ cup soy sauce ½ cup brown sugar 4 tablespoons rice vinegar 4 teaspoons minced garlic 2 teaspoons ginger 3 pounds chicken breast, cut into bite-size pieces DIRECTIONS 1. Combine first 6 ingredients in Crock-Pot and stir well. 2. Add the cut-up chicken, stir well again. 3. Cook in the Crock-Pot (on high 2 hours or on low 4-5 hours). 4. Best served over rice. Enjoy! God Bless, Peg “You're only here for a short visit. Don't hurry, don't worry. And be sure to smell the flowers along the way.” — Walter Hagen |
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