Friday, April 4, 2014

Raine's Dinner



Raine told me the other night that she wanted wild onions for dinner.  I was busy making pasta and told her we would have them for lunch the next day.  The next thing I knew she handed me a bunch of wild onions.  She is so funny.  Had to take a picture and share.  That's What's Cookin on Beaty's Creek.

Monday, March 17, 2014

Wild Onions and Eggs


Ladies and gentlemen..... Spring has arrived on Beaty's Creek!! You know spring is really here when you cook up a bunch of wild onions and eggs. Nothing could be better, well maybe a few morels(more on that later). The Tulsa World featured me a few years ago in an article about spring greens in Oklahoma. I am not telling all of you to go in the woods and try to figure out what onions are so read this and enjoy the thought of a wild onion and egg dinner. If you live in NW Arkansas or NE Oklahoma I am sure you know where to dig onions, but if not leave me a comment and I will try to help you out.

Needed:

2 hand fulls of wild onions cleaned and chopped into bite size pieces
Salt to taste
Oil
3 cups of water
5 eggs-beaten

Coat the bottom of a skillet with oil and saute your wild onions until softened a bit, now add your water and cook over a slow boil for 20 minutes, let some of the water evaporate. Now add your beaten eggs and stir like crazy until eggs come together and are done. We love the broth that you get from the onions, so good with crispy cornbread. That is What's Cookin on Beaty's Creek today.

Tuesday, February 25, 2014

Broccoli Chicken Casserole


The first time I had this casserole was at one of my husband's family dinners before we were married. His mother would occasionally make it and I was lucky to be there when she did! It is as good cold as it is hot in my opinion. I know many people do not like casseroles but they are a great meal for the family. This is "What's Cookin" on Beaty's Creek tonight.

Needed:
1 whole chicken
4 bunches of fresh broccoli
5 lbs. of potatoes-peeled and quartered
1 large can cream of mushroom soup
1 large can cream of chicken
1 small can cream of celery
1 small can cream of broccoli
2 pounds of cheese-shredded
salt and pepper to taste

Boil chicken covered with water until done. I salt and pepper my water to taste, I think the chicken tastes better. Remove chicken and let cool. Once the chicken is cool, remove all of the meat and layer in a casserole pan. Now place your potatoes in chicken water and boil until done, this usually takes 20 minutes. Remove potatoes from water and place them on top of the chicken. I salt and pepper the potatoes now. Now is the time to cook your broccoli, place the broccoli in the same water and cook until done but still bright green, usually 15-20 minutes.. Remove from pot and cut up broccoli, then place on top of potatoes. Mix all of your soups together and pour over casserole and place shredded cheese on top. Bake covered for 30 minutes at 425'

Wednesday, December 4, 2013

Christmas Cookies


I know, I know, who needs another sugar cookie recipe...but you are going to get one. This is a great recipe but you MUST CHILL the dough before you roll it out. I iced these mitten cookies with royal icing with a little butter cream on the cuff. I like the look of royal icing but the taste of butter cream. This is What's Cookin on Beaty's Creek today.




Needed:




6 cups all purpose flour
1 t baking powder
1 t salt
2 cups butter- softened
3 1/2 cups sugar
4 eggs
2 1/2 t vanilla




In your Kitchen Aid mix together your butter, salt, and sugar until fluffy. Now add your eggs one at a time and stir well. Now add your flour in 1 1/2 cup intervals with your salt, and baking powder. Stir well. Flatten your dough and wrap with plastic wrap. Place in fridge for a couple of hours before rolling out. Roll out and cut into desired shapes. Bake at 350' for 12 minutes. Ice with desired icing and enjoy!


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