Mustard Greens

Mustard greens top my favorite list of Fall veggies. I love to eat these greens along with fried cornbread, nothing else is really needed. This year Ransome decided he likes them also and actually asked for seconds... He was sick earlier in the week, maybe still hallucinating, not sure. I will, however, need to pick lots more to meet our ever growing mustard green need. This is What's Cookin on Beaty's Creek today.

Needed:

2 Walmart bags full of fresh cut mustard greens-cleaned
Water
Canola Oil
Salt to taste

I wash my greens 3 times. I fill my sink with greens and then cover them with water, dip and then remove from sink and repeat this process 2 more times. I hate grit in my greens so I wash them extremely well. I then cover them in a pot with water and cook them for 30 minutes. Next drain the greens of most of their water and add about 1/2 cup oil and salt to taste. Continue to cook for 30 minutes. I cut mine greens with a metal spatula as they soften. Eat with fried cornbread.

Homemade Chicken Noodle Soup

I am sure everyone has a favorite chicken soup recipe that their grandmother made and here is mine. I guess I am the grandmother here, or at least I will be someday. One of our kiddos turned up sick and wanted this soup for lunch. Doesn't chicken soup make you feel good when you are a little under the weather?? This is What's Cookin on Beaty's Creek today.

Needed:
1 whole chicken-I use free range
4 stalks of celery-cleaned and chopped
4 carrots-cleaned and chopped
2 T ground sage or 5 fresh sage leaves
Salt and Pepper to taste
1 pound of egg noodles
Water
Add to a large soup pot the following, chicken, sage, celery, carrots, salt and pepper. I cover all of this with about 3 inches of water. Cook covered for 2 hours. I like to cook mine until the chicken starts to fall apart. Remove chicken and remove meat from bones and place chicken back to pot. I add my noodles now and cook for about 29 more minutes. We like ours with cornbread.

Apple Pie

One of my best childhood memories is that of my Granny West making me apple pies! She had to use Sweet and Low but they were so good I did not notice the difference. Some people like cheese on their apple pies, not me, I just want a good old apple pie. This pie makes me feel warm inside on this cool Fall day and brings back great memories of my Granny West too. This is What's Cookin on Beaty's Creek today.

Needed:

10-12 Granny Smith apples
1 cup sugar
2 T cinnamon-I like a lot of cinnamon
2 layer pie crust

Peel and slice apples. Coat with sugar and cinnamon. Roll out crust for top and bottom. Place bottom crust down into a pie plate, fill with apple mixture and place rolled out top crust on top and seal very well. Sit pie on a parchment lined cookie sheet and bake in a 425' oven for 15 minutes. Lower heat to 350 and continue baking for 60 minutes.

Fall Pasta Salad

Last year I had the most wonderful pasta salad from Whole Foods. It had butternut squash in it and let me tell you it was delish!! I came up with this similar recipe and it is really good also. Give this a try if you have butternut squash running out of your ears and are looking for new recipes. I like butternut squash any way you can make it! This is What's Cookin on Beaty's Creek today.

Needed:
1 pound whole wheat pasta-boiled al dente
A 2 pound butternut squash-peeled and cut into 1 inch cubes
1 pound of baby green beans-blanched with pasta
1/2 cup Parmesan cheese-grated
2 T garlic powder
1 T oregano
1 t cayenne pepper
1/2 cup olive oil
Salt and Pepper to taste

I place the butternut squash on a parchment lined cookie sheet with sides and pour olive oil on it. I then sprinkle on the garlic powder, oregano, cayenne pepper, Parmesan cheese, salt and pepper. I like to coat my pieces evenly because I want every bite to taste good! Roast in the oven at 450' for 45 minutes. I like mine a little dark. Just check yours at 30 minutes if you just want the squash to cook through. Cook pasta til al dente. I put my green beans in the last 5 minutes of cooking the pasta. Once pasta and green beans are done, drain completely and mix with butternut squash and stir. I add a little more olive oil and salt and pepper to the pasta mixture. You can eat it warm but I like mine after it has been in the fridge overnight. I place a little freshly grated Parmesan cheese on top right before serving.

Beef and Vegetable Noodle Soup

A little bit of a tongue twister but by any name it is tasty. I made a homemade yeast cornbread with it and yes, all enjoyed. This is What's Cookin on Beaty's Creek today.

Needed:

1 rump roast
2 cans green beans-I used home canned
1 can diced tomatoes-home canned
2 cans of whole kernel corn
1 can peas
1 whole white onion-chopped
1 can tomato sauce
1 pound baby carrots-whole
2 T garlic powder
2 T sea salt
2 T black pepper
1/2 pound dry egg noodles
Water

Cook roast in a large stock pot with enough water to cover meat. I add in at this time the garlic powder, salt, and pepper. Cook over medium heat until meat falls apart. I cooked mine for approximately 5 hours. At this time add all of your veggies with canning liquid. Add carrots and noodles now too. Cook until carrots and noodles are done, this happened in about 20 minutes on my watch. You may need to add a little more water to your soup. I added about 3 cups, the noodles soak up a lot of the broth. Serve with a good homemade bread.

Coconut Cream Cake

I was wanting something sweet and cool and came up with this recipe. Fall is oh so close and this is a late summer dessert for sure. You might give this a try if you need an easy dessert. This is What's Cookin on Beaty's Creek today.



Needed:

Cake

2 1/2 cups all-purpose flour
2 1/2 t baking powder
1 cup butter-softened
2 eggs
1 1/4 cups whole milk
1 t salt
2 cups sugar
2 t vanilla
Coconut Pudding
Cool Whip

Sift all of your dry ingredients together. Beat your eggs, and butter very well, and add them along with your vanilla to your milk. You will add this combo 1/2 cup at a time until all is mixed in. Pour into a 9x13 pan and bake at 325' for 30 minutes or until golden brown and a toothpick comes out clean.

Next you will make your coconut pudding according to directions. I used a 3.4 ounce box. Poke holes in your cake with a fork and pour pudding over while still warm. Place in fridge overnight. Right before serving top with a good layer of Cool-Whip. I used the large container.

A Three-Way you say???

I just love a good three-way. How about you? Now pick your mind up out of the gutter, this is a food blog for goodness sakes. I became addicted to these at Coney Island in Tulsa many years ago. You can't plan a trip to Tulsa without stopping by this local favorite. Pasta, chili, beans, and loads of cheese, what is not to love? Calories, yes indeedee but occasionally it is okay, okay. It was kinda cool and rainy on Beaty's Creek yesterday and this sounded like a good dinner. This is What's Cookin on Beaty's Creek today.

Needed:

4 pounds hamburger
6 T chili powder
1 T garlic powder
2 T salt
1 T black pepper
3 cans tomato sauce
3 cans pinto beans
Shredded cheese
Parmesan cheese
Green Onions
Pickled Jalapenos
2 pounds spaghetti noodles-boiled and drained

Brown hamburger, now add your chili powder, garlic powder, salt, and black pepper. I add my tomato sauce with one can of water now. Cook until chili slightly thickens. Heat beans up and you are ready to go. We like ours like this, spaghetti, chili, beans, cheese, Parmesan cheese, green onion, pickled jalapenos, and then cayenne pepper. Crackers are good on the side.