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


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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.

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!

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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.

Herbed Irish Soda Bread


 

Jodi Lea Stewart’s Herbed Irish Soda Bread

  • 4 to 4-1/2 cups flour
  • 1 Tbsp. sugar
  • 1-1/2 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. oregano
  • 1 tsp. basil
  • 5 Tbsp. butter/margarine
  • 1 egg beaten
  • 1-1/2 cups buttermilk
  • ½ cup chopped fresh parsley

Mix or sift together dry ingredients. Cut in butter until crumbly. I use two knives, then my hands until the butter is nearly as fine as cornmeal. Make a well in the dry ingredients and add wet ingredients, including parsley. Mix together until dough sticks together and releases from the side of the bowl. It will be slightly sticky, like biscuit dough.

Turn onto a floured surface and knead a few quick turns to even out the dough. Don’t over knead. Form into a rounded loaf approximately 2 to 2-1/2-inches thick. Spray a cookie sheet with cooking spray and place loaf on top smoothing out the top and sides. Cut an X into the top if desired. Bake at 350-degrees for 35-45 minutes. If the top browns too quickly, cover with foil until done. Use a skewer to check if the bread is cooked. When it comes out clean, the soda bread is done. Let it rest on a rack for a few minutes, then place on serving dish. Cut into wedges or slices. Wrap leftover loaf well. Discard after two days.

Bake at 350-degrees for 35-45 minutes. If the top browns too quickly, cover with foil until done. Use a skewer to check if the bread is cooked. When it comes out clean, the soda bread is done. Let it rest on a rack for a few minutes, then place on serving dish. Cut into wedges or slices. Wrap leftover loaf well. Discard after two days.

To make farls:

Flatten soda bread dough into a round circle and divide into farls *four parts*. Some people cut it into eight parts. Cook 5-10 minutes per side on a pre-heated griddle lightly dusted with flour. Again, use a skewer to see if the farls are cooked. Let cool on a wire rack. Serve warm with butter and/or jam and whatever else you love on a biscuit, because that’s what soda bread closely resembles in flavor.

Comment:  This recipe came from Nola (Heart Land) on Facebook. She said her friend, Alberta’s Song, sent it to her. “Alberta’s Song” said that was a name given to her by her grandfather, and that whenever she sings or writes, she uses that name. Okay then!

Comment: I made this bread at high altitude, so I had to add a little more buttermilk and baked it a little less time. I also added herbs.

Comment:  If making the bread or farls for jam or honey, consider leaving out the herbs.

Comment: I served my herbed Irish soda bread with an old-fashioned pork stew surrounded by steamed cabbage wedges. Want the recipe for the stew? Click here!

Jodi Lea Stewart’s Herbed Irish Soda Bread and Pork Stew in Cabbage

 

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

 

 

 

 

 

Just for laughs . . .

Every time John brings me flowers, I worry that he’s using unauthorized media again!

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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.

Homemade Chicken & Biscuits


 

Homemade Chicken & Biscuits

Homemade Chicken & Biscuits

I found this recipe online, Jodi-ized it, and now I want to share it.

Once you make it, you’ll probably add it to your family favorites. It’s fast, easy, and my family loves it.

I don’t make homemade biscuits anymore because the flour seems to be different, and they don’t taste as great as they once did. A great replacement for homemade is Pillsbury FROZEN biscuits. My favorite is the buttermilk. They’re so good, everyone wants the recipe. Sometimes I tell them, and sometimes I don’t!

If you were to make a yeast biscuit (like Denver Biscuits) for the topping, they would be flatter and perhaps preferable for some. Personally, we didn’t mind the big fat biscuits on top.

  • 2 large chicken breasts with skin and bone (to make 3 cups chopped)
  • 1 large or 2 small bay leaves
  • Coarse-ground pepper
  • Sea salt
  • 12 frozen Pillsbury country or buttermilk biscuits *or make your own*
  • 3-4 Tbls. butter
  • 1 med. onion, chopped
  • 1 large rib celery with a few leaves, finely chopped
  • 4 Tbls. all-purpose flour
  • 3 to 4 cups chicken broth
  • ½ tsp. ground thyme
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • ½ cup milk
  • 1- ½ cups frozen peas
  • 1 egg + 1 tsp. water

Boil two large chicken breasts in water in a heavy pot with a large bay leaf, coarse-ground pepper, and 1 tsp salt. When chicken is nearly done, take frozen biscuits from the sack and place on waxed paper or a plate to partially thaw. When chicken is thoroughly cooked, pull it off the bone and cut into ½-inch pieces. Save broth in a bowl and set aside.

Heat oven to 375-degrees. Butter or grease a 9×13 casserole dish or glass pan. The higher the sides, the better.

Add chopped onion and celery, including leaves, to 3-4 Tbls. butter in the heavy pot or a deep skillet. Cook a few minutes. Sprinkle flour over the mixture and stir, cooking about one minute or until thickened. Add chicken broth if needed to keep it bubbling for about a minute.

Stir in the broth, thyme, onion powder, garlic powder, and coarse-ground pepper to taste. Bring to a boil over medium heat, stirring constantly. Stir in milk and frozen peas. Taste to see if it needs more salt.

Pour into the casserole dish and bake uncovered for about 20 minutes.

Homemade Chicken & Biscuits servedRemove the dish from the oven and increase the oven temperature to 425-degrees. Add biscuits to the top of the chicken mixture. Use a fork to whip the egg and water. Brush on top of biscuits. Add foil under casserole dish if desired. The weight of the biscuits can make the mixture overflow if the dish or pan is too shallow.

Bake 20 minutes or until biscuits are golden brown. Adjust time and temperature accordingly.

*I made this dish in high altitude.

 

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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, they're also available on Kindlethe Nook and most other eBook readers.

Book Three of the Silki trilogy, VALLEY OF SHADOWS, launches summer/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.

Series: Soups On! ~ Homemade Chicken Soup


Chicken soup with vegetables

Wikipedia says Americans consume approximately 2.5 billion bowls of Campbell’s canned Tomato, Cream of mushroom and Chicken Noodle Soup each year.

Canned soup . . . really?

Perhaps it’s because they never tasted really delicious homemade soup?

My mission, if I choose to accept it, is to share my best soup recipes so canned-soup addicts can wean themselves off the cans.

Will it work? The proof is in the soup, yes?

*Almost* Homemade Chicken Soup

  • 2 chicken breasts with bones, skin & some fat removed
  • 1 bay leaf
  • 1 lg. onion, chopped or sliced
  • 2 stalks celery, including leaves, sliced
  • ½  head cabbage, coarsely sliced
  • 1 large potato cut into chunks
  • 1 large or 2 med. tomatoes
  • 1-8 oz. can mixed vegetables
  • 1 pkg. dry Ramen noodle soup w/seasoning packet
  • 1-1/2 cup uncooked minute rice
  • Store-bought chicken broth, optional

Boil chicken in a large pot with the bay leaf. When thoroughly cooked, remove to a platter to cool. Clean the broth by straining it. I sometimes discard half and use chicken broth for the rest of the liquid.

Add onions, celery, cabbage, potatoes, tomatoes, and the can of mixed vegetables. Simmer until potato chunks are tender. Meanwhile, clean chicken off bones and shred. Be careful not to include any small bones.

Add chicken pieces to soup. Add packet of Ramen seasoning. Break Ramen noodles into halves or thirds. Add the rice. Cover, simmer for five minutes and serve. Accept compliments graciously!

Comment:  Serve with hot rolls, cornbread or crackers.

Comment:  I concocted this soup about 20 years ago, and it has never failed to please.

Homemade chicken soup is supposed to provide medicinal benefits for at least the common cold, and science backs that up. I just know it’s delicious. And soothing. And nothing warms a winter evening quite so well.

Just for fun . . .

I told you borrowing unauthorized media would sour your stomach.

I told you borrowing unauthorized media would sour your stomach.

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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.