Tasty Tuesday Olie Bollen!

This recipe was sent to me by our own Diva Donna! Olie Bollen Servings: 48 Author Notes: Olie Bollen, small round Dutch doughnuts, are a traditional food to serve on New Year's Eve in Holland. The name of these tasty treats literally translates to "oil balls." Don't let this unappetizing name fool you, Olie Bollen are delicious. The Dutch regularly STUD their Olie Bollen dough with raisins, currants or even finely diced apples. Why not use all three? Ingredients: 1 envelope dry yeast 3 tablespoons sugar 1 cup warm water, divided 2 eggs, at room temperature 1/2 teaspoon vanilla 1 teaspoon salt 4 cups all purpose flour 3 cups fruit (diced fresh apples, raisins or dried currants) oil for frying confectioner's sugar for dusting Instructions: Makes 4-5 Dozen Pour 1/2 cup warm water, about 85 to 115° F., into the bowl of a large food processor. Sprinkle the yeast and sugar over the water and mix at low speed. Let stand for five minutes. Slowly mix in remaining water, eggs, vanilla and salt. Slowly add flour a cup at a time. Mix on high for about a minute or two. The dough should turn into a ball and roll around the processor. If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Mix in fruit. Remove from food processor. Place in an oiled bowl, cover with a clean kitchen towel and let rise until doubled, about 1 1/2 hours. Heat about 2 inches of oil in a large skillet. Punch down dough. Roll the dough into small balls, about 1/2 - 2 inches in diameter. Drop dough balls into hot oil, frying until golden brown, turning as needed. Drain on paper towels and dust with confectioner's sugar. Serve hot.

Tasty Tuesday: Pa's Pea Soup!

This recipe was written by my father many years ago and given to my mother's cousin Mildred, or Silly Milly, as she was often called. After my father's death, she sent me the original version which he had typed up for her on his trusty Woodstock. In her letter, she asked that I never let it be lost, and since the internet is forever, here it is.

I have transcribed it exactly as he wrote it, (including his footnote) but it loses a little something for not being on the original paper, which has yellowed with time but still reflects the force with which he would strike the keys. A much more accurate typist than I am, there's not a single mistake on the page.

Not being as big a fan of country ham as Pa was, I prefer to use regular ham chunks with little or no fat. Plus, I like to serve it with grated cheese on top, which thickens the soup like magic when you stir it up.

However you make it, it's an unbeatable tummy warmer for a cold night.

Enjoy!

SPLIT PEA SOUP

(Made in a 3 1/2 quart crockpot)

4 cups split peas
2 teaspoons salt
1/2 teaspoon black pepper
3 shakes of Cayenne pepper
1 to 2 cups chopped onion
Country Ham - as desired **
When all ingredients are in crockpot, fill with water to within 1" of top and cook on "low" about 6 hours or until peas are as soft as you like.

**Since I'm on a low fat diet, I only use about a 2" x 3" slice of Hickory Mountain ham with all fat removed. I use scissors to cut it into narrow strips and cut the strips into little cubes and fry it before putting in crockpot. Obviously, more and fatter country ham will improve the flavor, but I make some concessions in the interest of longevity.

Tasty Tuesday Hunky Steak Pie!

Another yummy recipe from our own Diva Donna!

Hunky Scottish Steak Pie from the Butt and Ben in Ontario, Canada

Prep Time:
30 Min

Cook Time:
20 Min

Ready In:
50 Min

Ingredients

• 1 tablespoon vegetable oil
• 1 pound cubed beef stew meat or cut up Sirloin Steak
• 1 large onion, chopped
• 1 (1 ounce) package dry mushroom gravy mix
• 1 cup water
• 1 teaspoon Worcestershire sauce
• 1 pinch salt and pepper to taste
• 1 sheet frozen puff pastry, thawed
• 1 egg
• 1 tablespoon water

Directions

1. Heat the oil in a large skillet over medium-high heat. Add beef stew meat, and cook until browned on the outside. Add the onion; cook and stir until tender, about 5 minutes. Stir in the mushroom gravy mix and 1 cup of water. Season with Worcestershire sauce, salt, and pepper. Turn heat to low, and simmer for 20 to 30 minutes.
2. Preheat the oven to 400 degrees F (200 degrees C). Transfer the beef mixture to a casserole dish. Roll out the puff pastry to cover the top of the casserole dish. Press edges onto the rim of the dish to seal. Whisk together the egg and 1 tablespoon of water in a small cup using a fork. Brush over the top of the pastry.
3. Bake for 20 minutes in the preheated oven, until the pastry is puffed and golden brown.

Tasty Tuesday Curry Soup!

I love my crock pot, but I've had a problem with using onions in it. If I use raw chopped onions in a soup, it gives it an odd taste. Now, most people probably don't notice this, but I do. However, I have solved this problem by adding dried onions near the end of the cooking time. I think they taste better, and it's an easy way to get that good onion flavor into your soup.

This soup can be mild or hot and spicy depending on the type of curry powder you use. Give it a taste when you add the onions and adjust the seasoning as desired.


Curried Pork and Bean Soup

1 lb lean pork, cut into cubes
1 1/2 cups dried mixed beans (I used the 15 bean soup mix)
1/2 cup chopped baby carrots
1/2 cup chopped green pepper
1 can soybeans
1 tbsp curry powder
1/4 cup dried minced onions
1 tbsp instant ham broth
1/4 tsp black pepper
1 bay leaf

Soak beans overnight. (I do this in the crock pot) Drain and rinse beans and then place all ingredients except the onions in a 2 1/2 quart crock pot and add enough water to fill the pot to 1/2 inch or so below the top. Cook 8 hours on low, adding the onions about an hour or so before serving. Add more curry powder if desired.