Jodi’s Black-Eyed Peas


*low-altitude recipe

  • 1 lb. dried black-eyed peas
  • Salt pork (1- or 2-inch piece)
  • 1 med. diced onion
  • 2 cloves fresh garlic pulp (don’t slice)
  • 1 stalk celery, sliced
  • ¼ to ½ cup carrots cut into small chunks
  • ¼ bell pepper, diced
  • 1 can Rotel diced tomatoes and green chilies. For slightly spicy, use ORIGINAL if you want it slightly spicy. 
  • 4 cans chicken broth, or use water
  • 2 Tbls. chili powder
  • Black pepper and salt to taste
  • 2 cups cubed, cooked ham

Prepare black-eyed peas: Pour dried peas onto a flat surface. (Note: I use the kitchen table, using my hand to scrape the cleaned peas into a colander in my lap). Rinse under running water. Put into a heavy 6 qt. pot.

Add salt pork, onion, garlic, celery, carrots, bell pepper, can of Rotel, and the broth or water. Add enough liquid to cover peas plus 2-4 inches of liquid above the peas, depending on how “soupy” you want them. They will swell somewhat as they cook, but not as much as pinto beans. Stir. Add chili powder, lots of black pepper, and start with 2 or 3 tsp. of salt. As the peas soften, taste and add salt as needed. Use less salt if using a salted chicken-broth base.

Bring to a boil, uncovered. Reduce heat. Cover partially and simmer about 25 to 30 minutes. Stir and check often for desired softness. Don’t overcook. Add ham, heat through, and serve. Delicious with corn bread.

Happy New Year!

 

 

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Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches fall 2016. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.

Grandma’s Christmas Cake


Old-Fashioned Version (Newer Version Below)

  • 2 cups sifted flour
  • 3 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup sugar
  • ½ cup lard (shortening)
  • 3 eggs, separated. Put egg whites in the refrigerator.
  • ¾ cup milk
  • 1 tsp. vanilla

 

Sift flour, baking powder and salt three times. Work shortening with spoon until fluffy. Add sugar gradually. Continue to work with spoon until mixture is light. Beat egg yolks with a fork until thick. Add to sugar mixture. Add flour gradually, alternating with milk, beating each time until thoroughly mixed. Stir in vanilla. Bake in two greased and floured 8” round pans. Bake at 375° for 25 minutes* or until a matchstick** stuck in the middle of the cake comes out clean.

Cool. Remove from pans. Spread meringue between layers, on the sides and on top of the cake. Sprinkle crushed candy on top and sides. Put in stove and watch it. Take out when candy starts to melt. It won’t take long! Remove from stove and cool. To cut cake, put tip of knife in the center of the cake and tap hand to “break through” light crust of candy on top.

* Grandma Woods baked this cake in unreliable wood-burning cook stoves. She had to watch it closely or it would burn, sometimes on just one side.
** or you can use a toothpick or broom straw (very old-fashioned!).

Meringue (Frosting)

  • 4 egg whites (add one egg to the three whites left over from making the cake)
  • 3 Tbls. Sugar
  • 1 tsp. vanilla

Beat egg whites until frothy. Add vanilla. Add sugar a tablespoon at a time. Beat until stiff. Spread inside layers and over the sides and top of cake.

Crushed Candy Topping

Crush with a hammer inside a dishtowel:

  • 1 large peppermint stick
  • About a cup of ribbon Christmas candy (preferred) or any type of hard candy.

  New Version:

Use any from-scratch or packaged yellow, white or spice cake recipe. Spice cake is extra delicious in this recipe. Bake in two 8” round pans. Cool. Spread New Version Meringue Topping between layers and on outside of cake. Sprinkle crushed candy on top and sides.

Put under broiler and watch constantly until candy begins to melt. If you leave it too long, you could mess up the Meringue Frosting. Remove from oven and cool. To cut, put tip of knife in the center of cake and tap hand to “break through” light crust of candy on top.

 

Meringue Frosting (new version)

This meringue “frosting” is a delicious, marshmallow-type topping. You can pile it high on pies or on this Christmas Cake.  It’s hard not to sneak a few tablespoons for yourself.

  • 1-1/2 cups sugar
  • 6 egg whites
  • 1 tsp. vanilla

Put sugar, egg whites and vanilla in a double boiler. Cook over simmering water, whipping constantly for 3 or 4 minutes or until mixture reaches 140° on a candy thermometer. Remove from heat and pour into a large bowl. Beat at high speed for 10 minutes or until thick and spreadable. This meringue tastes a lot like creamy marshmallows. The thin crust of melted candy on top is an unexpected treat. Delicious!

Comment: Read how this cake put face-cracking smiles on the faces of nine children in the Christmas of 1936: Christmas in a Sock: jodileastewartblog.com
Comment: Photography by Elizabeth Cerza.

 

 

 

Arrow

Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches Spring 2017. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.

Sweet ‘Tater Cake


I had to borrow this photo because my camera crashed! Same color as mine, but flatter.

I had to borrow this photo because my camera crashed! Same cake color as mine, but flatter. Count on this cake being twice that high baked in an oblong cake pan.

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 3 tsp. cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. ground nutmeg
  • ½ tsp. salt
  • 1 cup chopped pecans
  • 1-1/4 cup cooking oil
  • 2 tsp. vanilla
  • 1 1-lb. crushed pineapple & juice. (I like the sweetened vs. packed-in-juice pineapple for this cake)
  • ½ cup golden raisins
  • 3 large/med. eggs (or 4 small eggs)
  • 2 cups grated raw sweet potato

Prepare oblong, Bundt, or tube cake pan & turn on oven to 350-degrees.

Sift dry ingredients into mixing bowl. Add oil, vanilla, and the can of pineapple. Mix well by hand. Add eggs, mixing well after each addition. Add grated sweet potato, pecans, and golden raisins. Pour and spread into pan.

Baking times vary. For Bundt or tube pans, it can be as long as 1-1/4 hours, depending on altitude. The oblong pan takes considerably less time.

My experience #1: 30 minutes at high altitude in an oblong pan.

My experience #2: 50 minutes at low altitude in an oblong pan.

This is a moist cake. Don’t over bake. When a toothpick comes out mostly dry, the cake is done.

Frost when cool. Most recipes call for a cream-cheese frosting, but I prefer buttercream or vanilla frosting made in a double batch so the cake has plenty on top.

grated-sweet-potatoes

Grated sweet potatoes

 

Let me know how this turns out. I’m always open to learn! Happy baking! This is a popular cake for Thanksgiving or Christmas.

 

Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches Spring 2017. Here's a quick look:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.

The Recipe: Made Just Right . . . MAID-RITES!


Mom's MAID-RITE...made right!

Mom’s MAID-RITE…made right!

  • High-quality 80/20 hamburger meat
  • Hamburger Buns
  • Salt and pepper to taste
  • Shredded cheddar cheese, optional
  • Potato Chips, optional

Maid-Rite Special Sauce

  • 1 large onion, chopped
  • Shredded cabbage
  • Dill pickles, chopped
  • Mustard and mayonnaise

Heat oven for lightly toasting the hamburger buns. Brown loose meat and season with salt and pepper. Drain off nearly all fat. Add a small amount of water to keep meat “juicy.” Prepare sauce by mixing all ingredients in a bowl. The amount of mustard and/or mayo to make the sauce is a matter of preference.

Each person prepares his/her own MAID-RITE. Spoon loose meat with a slotted spoon onto warmed hamburger buns. Top with special sauce and sprinkle shredded cheddar cheese on top. Serve with potato chips. Enjoy!

Comment:  This is the original MAID-RITE recipe according to my mom. She has been making these hamburgers since 1939 and had the honor of eating her first ones in Muscatine, Iowa *home of the MAID-RITE sandwiches*. Go here to read more about Mom’s 1939 experience…

Comment:  You can trust that this non-steamed recipe tastes eerily like the first constructed MAID-RITES!


Pssst! – All media used in my blogs are either acquired by payment for their use, or don’t require licensing for public use. Often, I use my own personal photos. Please play it safe and don’t recycle images, okay? (P.S. This one of Joanna Barnes from “War Wagon” is free for all. Borrow like crazy if you want!)

"I wouldn't be a saloon girl if I hadn't borrowed all those media images without asking." ~ Wikipedia Commons image “I wouldn’t be a saloon girl if I hadn’t borrowed all those media images without asking.” ~ Wikipedia Commons image


Arrow

Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches fall 2016. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

s!

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.

Pork Stew in Cabbage


Jodi’s Pork Stew in Cabbage

  • 1 large onion, chopped
  • ¾ cup miniature carrots
  • 2 stalks celery with leaves, chopped
  • ½ cup chopped fresh parsley
  • 1 head cabbage cut into eight equal wedges
  • 1-1/2 pounds thick boneless pork chops or pork loin cut into 1” pieces
  • 1 package Eckrich smoked beef sausage cut into ½” to 1” slices
  • 4 Tbls. Butter
  • 2 Tbls. Extra-Virgin olive oil
  • Salt to taste
  • Black pepper to taste. I use lots
  • Approx. ½ cup flour
  • 1 bay leaf
  • 1 cup white cooking wine
  • 1 cup water for stew, 1 cup water for cabbage
  • Red pepper flakes, optional

Prepare onion, carrots, and celery. Sauté in large heavy skillet in 2 Tbls. Butter. Add light amount of salt and pepper. Remove from pan with slotted spoon while vegetables are still tender-crisp. Set aside. Cut pork pieces and shake with flour in a plastic bag. Turn into heavy skillet. Add 2 Tbls. butter and 2 Tbls. olive oil. Turn with wooden spoon until browned on all sides. Add bay leaf, black pepper, 1 tsp. salt, cooking wine and water. Add several shakes of red pepper flakes if desired. Bring to a boil while stirring. Reduce heat and simmer covered approximately 30 minutes or until pork is fork tender. Be careful to keep fire low and stir often.

Wash and cut cabbage head into wedges. Bring 1 cup water and 1 tsp. salt to a boil in a large skillet or large-bottomed pan. Over medium heat, cook covered for 10-12 minutes until tender-crisp. Cook a second layer of cabbage wedges the same way, or do all the wedges at once by stacking them double decker. Bottom layer will be saltier if stacking wedges double. Remove and drain on paper towels a few minutes. Arrange with tongs and/or spatula on a serving dish. Sprinkle with more red pepper flakes, salt or pepper if desired.

Slice and add beef sausage rounds to pork stew. Cook covered for five minutes. Add sautéed vegetables and fresh parsley. Cook covered another five minutes. Spoon pork stew into the center of arranged cabbage wedges and serve.

Comment:  I serve my pork stew in cabbage with herbed Irish soda bread. Want the recipe for the bread? Click here!

Jodi’s pork stew served with herbed Irish soda bread and steamed cabbage wedge

Want to know a wee bit of history about Irish Soda Bread? Click here!

 

 

 

 

 

 

 

Just for fun . . .

If I ever escape this field, I’ll never use unauthorized media again!

Arrow

Feel free to wander around my website. It's guaranteed non-toxic.

If you like Sassy, Danger and Mystery, you'll love my any-age novels. Silki, the Girl of Many Scarves: SUMMER OF THE ANCIENT and Silki, the Girl of Many Scarves: CANYON OF DOOM are available at your nearest Barnes & Noble Bookseller, on this website, Amazon, B&N.com and more. For your convenience, it’s also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches fall 2016. Here's a quick synopsis:

Bummed that yet another summer has passed all too quickly, Silki and her best friend Birdie head out for one last hurrah at the Navajo Nation Fair. When the fun is overshadowed by the theft of a famous horse, Silki is plunged into a baffling adventure teeming with international undercurrents and intrigue. What’s more, boy-crazy Birdie is fluttering her eyelashes at Silki’s good-looking, visiting cousin at every turn, and Rez legend Old Man Concho is coughing up secrets dating back to 1942. What possible connection could he have to the Japanese tourists, and will Silki discover an ancient truth about the Valley of Shadows in time to save Lava, the leader of the Ghost Herd, as well as salvage her own broken heart?

Meet my CANYON OF DOOM AND VALLEY OF SHADOWS illustrator, the Drawing Hands.

Jodi Lea Stewart was born in Texas and grew up in Apache County on a cattle ranch near Concho, Arizona. She left the University of Arizona in Tucson to move to San Francisco, where she learned about peace, love and exactly what she didn't want to do with her life. Since then, Jodi graduated summa cum laude with a BS in Business Management, raised two children, worked as an electro-mechanical drafter, penned humor columns for a college periodical, wrote regional western articles and served as managing editor of a Fortune company newsletter. She currently resides in Texas and New Mexico with her husband, two Standard poodles, two rescue cats and numerous gigantic, bossy houseplants. SUMMER OF THE ANCIENT is Jodi's debut novel and Book One of the Silki, the Girl of Many Scarves trilogy. CANYON OF DOOM came next, and VALLEY OF SHADOWS hits the shelves summer of 2016, completing this exciting and fun adventure-mystery set in the Navajo Nation. Next on the horizon? A historical mystery novel set in the 1930s told through the eyes of a sharecropper's daughter.