Running Behind

I can not believe it has been so long since I posted some squares. I have a couple ready, but forget to bring them down and get them scanned.

So, I shall try to make up for it by giving you a copy of my. #1 Summer Dessert recipe.

Ice Cream Salad 

Tastes like a plate full of Ice Cream Drumsticks!

1 C Brown Sugar

1 Stick Butter or Margarine

2 C Rice Chex (crushed)

2 C Shredded Coconut

1 C Almonds (sliced)

8" x 8" pan

Directions:

1. Melt Butter and Brown Sugar together . . microwave or stove top is fine
2. Add  Rice Chex, nuts and coconut, mix well
3. Press 1/2 of the mixture into the bottom of the pan.
4. Cover mixture with Ice Cream . . spread to edges of pan.
5. Top with remaining crumbled mixture.
6. Cover with foil and freeze.
7. Leave out 5 - 10 minutes to soften, cut into squares and serve.

Hints:

1. I have used Crispix, Rice Krispies and Frosted Flakes cereals in both name brand and generic. The generic tastes just as good, if not better.
2. Butter or margarine . . mixed with brown sugar they both taste great!
3. Normally, I make a double recipe of the topping mixture . . . I want a nice top and bottom "crust."

If you make it, let me know what you think.

Chocolate Candy

The homemade Chocolate Bar was DIVINE.

Ingredients

1pound Milk Chocolate Bark

4oz (1 pkg) German's Sweet Chocolate

12 oz Toll House (semi-sweet) Chocolate bits

Recipe

Break Chocolate Bark into pieces.

Break German's Sweet Chocolate into pieces.

Put both of these chocolates,

along with the semi-sweet bits,

into a Crock Pot on HI for 40 minutes.

Mix well.

Turn Crock Pot to Low,

cook another hour,

stirring occasionally

(I stir every 15 minutes.)

Pour smooth mixture

into a parchment paper lined

jelly roll pan.

(cookie sheet with edges.)

I add peanuts to half of the sheet now,

(kind of push them down

into the chocolate

so they are covered.)

If you want a whole sheet with

nuts,

raisins,

 coconut, etc,

mix them in before you pour it out.

Let cool at room temp.

If it's to warm to set,

put in refrigerator

until set.

Break into pieces and enjoy.

Homemade Chocolate Bar

I MUST try

this recipe . . . .

Homemade Chocolate Bar

made in,

I believe,

a crock pot.

Maybe,

by putting it on here

I will remember to try it.

Block 41

3rd generation recipe.

Dad got this
from a man who worked with him
on the Pennsylvania Railroad
YEARS AGO! 

Simple,
sweet
and to the point.

Meat Balls

2 lbs Ground Meat 

(1lb pork/1 lb beef)

5-7 slices Dry Vienna bread, grated

5 Eggs

1 Bead Garlic, minced

3 T Grated Cheese
(Parmesan/Romano)

1 tsp Black Pepper

1 T Salt

2 T Dry Parsley

Mix,
make into balls,
(golf ball sized)
fry in skillet (iron)
in 
1 T Shortening.

 Broth
2 Medium Onions, sliced


1 1/2 - 2 Quarts Tomatoes


1 Can Tomato Paste


Combine,
bring to a boil,
add meatballs 
and
cook slowly 
for 2 hours.


HOUSE RULE:
3 Meatballs with your spaghetti.

You may not take
more meatballs
until you have eaten
ALL of your
spaghetti . . .


Mom & Dad
instituted this rule
when Lee and I
wanted nothing but meatballs. 

Remember this
or the spaghetti will 
sit on the plate and dry up
while the meatballs
disappear!

Dear Lord,

Thank you for another food blessing . . . Dad's meatballs. One of the few recipes I like to make AND eat.  Honestly, you know I prefer my spaghetti raw, (h(How many college freshmen take a box of spaghetti to college with them as a snack?) but I will eat it with this to be social :0}

Amen

Grilled Tenderloin Sandwiches

Grilled Tenderloin Sandwiches

1. Buy a Pork Tenderloin . . . usually sold 2 per vacuum pack 3pounds (+/-) total weight
2. Cut into 1/2 inch medallions
3. Pound/tenderize to  1/4" (+/-)
4. Place individual tenderloins on oiled grill, or in an oiled iron skillet
5. Cook 2-2 1/2 minutes (+/-) per side

 Serve on a hamburger bun with the same toppings you would put on a hamburger.

This is what they look like when cut into the medallions. You  can see how small the actual loins are . . . the narrower the loin, the thicker Gene cuts the medallions.


I would show you a picture of the actual sandwich, but Google isn't helping me tonight :0{ 




Breaded tenderloins are also a Hoosier staple . . . but I still prefer grilled. Here is the recipe for the breaded ones that can be found on the food network's  web site. . .  for me, too much work for something so easy . . . but, they might give you some seasonings you may like. I like mine without seasoning . . . just the taste of pork is all I want.

this is a normal breaded sandwich

this is what a lot of places serve for their breaded . . . very normal to be this size