Paula Dean's Goulash

Paula Deen's Goulash (the best EVER)

 

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Ingredients

• 2 lbs lean ground beef
• 2 medium yellow onions, chopped
• 3 cloves garlic, chopped
• 3 cups water
• 2 (15 oz) cans tomato sauce
• 2 (15 oz) cans diced tomatoes
• 2 tablespoons Italian seasoning (I didn't use this)
• 3 bay leaves (I didn't use this either)
• 3 tbsp soy sauce
• 1 tbsp Paula Deen's House Seasoning (Again, didn't use this in mine)
• 1 tbsp salt
• 2 cups elbow macaroni (uncooked)
• *I added garlic powder, seasoning salt, and a little pepper to mine.

Instructions

1. In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.
2. Add onion and garlic, saute until transparent.
3. Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if you choose to use them). Allow to simmer for 15-20 minutes.
4. Add macaroni and allow to simmer an additional 20 minutes or until tender. Remove bay leaves before serving.

Pineapple Upside Down Cake

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Pineapple Upside Down Cheesecake

 

Junior's Cheesecake With Cracker Crust

Ingredients

• Cheesecake
• Crust:
• 1 1 /2 c. graham cracker crumbs
• 1 T sugar
• 6 T melted butter
• Cheesecake:
• Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
• 1⅔ cups sugar
• ¼ cup cornstarch
• 1 tablespoon pure vanilla extract
• 2 extra-large eggs
• ¾ cup heavy whipping cream

Instructions

1. Crust:
2. Combine all ingredients and press into a 9 inch springform pan.
3. Bake at 350 for 8 minutes. Let cool.
4. Cheesecake:
5. In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
6. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
7. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
8. Blend in the eggs, one at a time, beating well after each.
9. Beat in the cream just until completely blended.
10. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
11. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold.
12. Cheesecake recipe adapted from Junior's

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Pineapple Upside Down Cake

 

Ingredients

Topping

• ¼ cup butter, melted
• ½ cup packed light brown sugar
• sliced pineapples (8 canned slices)
• 15-20 maraschino cherries

Cake

• 1 and ⅔ cups flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup butter, melted
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• ¾ cup milk
• ½ cup pineapple juice
• 1 Tablespoon vanilla

Instructions

1. Preheat oven to 350°F
2. Prepare topping first:
3. Place ¼ cup of melted butter into a 9-inch cake pan
4. Sprinkle the brown sugar on top.
5. Lay pineapple slices on top and add cherries in the spaces!

Cake

1. In a microwave-safe bowl, melt the butter.
2. Whisk in the sugars.
3. Whisk in the egg, milk, pineapple juice, and vanilla.
4. Add dry ingredients and whisk to remove lumps.
5. Pour batter into the pan on top of the pineapples.
6. Bake for at 20 minutes and then loosely tent with foil to prevent browning.
7. Bake an additional 20-25 minutes until a toothpick comes out clean.
8. Let cool completely and use a HUGE spatula to transfer this on top of your cheesecake.
9. Chill until cold!

How fresh are your Eggs the Queen of Clean tells you

Queen of Clean Linda Cobb

Quite honestly eggs and their freshness have always been a mystery to me. I know how to test an egg for freshness, ( and I share it with you here) but I always question the "sell by" date and I am sure that I toss eggs when they could still be used. Here's everything and more that will help you judge how fresh your eggs are.

How fresh are your eggs?

The freshness of an egg is not only determined by the date when the egg was laid, but also by the way the egg has been stored. Proper handling and storage is perhaps the most important factor in determining freshness.

If a freshly laid egg is left at room temperature for a full day, it will not be as fresh as a week old egg that has been refrigerated between 33° and 40°F. from the time it was laid.

According to the U.S. Dept. of Agriculture (USDA):

Many eggs reach stores only a few days after the hen lays them. Egg cartons with the USDA grade shield on them, indicating they came from a USDA-inspected plant, must display the 'pack date' (the day that the eggs were washed, graded, and placed in the carton). The number is a three-digit code that represents the consecutive day of the year (the 'Julian Date') starting with January 1 as 001 and ending with December 31 as 365.

Sell By Date -

Though not required, most egg cartons also contain a "sell by" date beyond which they should not be sold. In USDA-inspected plants (indicated by the USDA shield on the package), this date can't exceed 30 days beyond the pack date which is within USDA regulations.

Always purchase eggs before their "sell by" date. Information from the Georgia Egg Commission:

Julian Date:

Starting with January 1 as number 1 and ending with December 31 as 365, these numbers represent the consecutive days of the year. This numbering system is sometimes used on egg cartons to denote the day the eggs are packed. Fresh shell eggs can be stored in their cartons in the refrigerator for 4 to 5 weeks beyond this date with insignificant quality loss.

Expiration Date:

The "sell by" or "best if used by" or "exp (date)" are all expressions used by the industry in various states, and are used by the retailer to assure you of freshness. The egg will continue to be fresh for at least another 2-3 weeks if it has been refrigerated from the time packed until used at 45 degrees F. or lower. As the egg ages, it does lose some of its qualities, so if you were baking a cake or whipping meringue, your cake might not rise as high as expected, and you might not get the volume of meringue you would expect, so for baking purposes it is better to use a fresher egg.

How long are eggs good after the sell date?

Refrigerated raw shell eggs will keep without significant quality loss for about 4 to 5 weeks beyond the sell date or about 3 weeks after you bring them home.

A general rule to follow is that any egg that looks or smells odd should NOT be used. Just crack each egg in a small bowl, smell it - your nose will tell you! 

How to test if an egg is fresh:

First Method:

Fill a deep bowl with water and carefully lower the egg into the water. A very fresh egg will immediately sink to the bottom and lie flat on its side. This is because the air cell within the egg is very small. The egg should also feel heavy.

• As the egg starts to lose it freshness and more air enters the egg, it will begin to float and stand upright. The smaller end will lie on the bottom of the bowl, while the broader end will point towards the surface. The egg will still be good enough to consume.

• However, if the egg fully floats in the water and does not touch the bottom of the bowl at all, it should be discarded, as it will most likely be bad.

Second Method:

Test the eggs freshness by breaking the egg onto a flat plate, not into a bowl. The yolk of a very fresh egg will have a round and compact appearance and it will sit positioned quite high up in the middle of the egg. The white that surrounds it will be thick and stays close to the yolk.

• A less fresh egg will contain a flatter yolk, that may break easily and a thinner white that spreads quite far over the plate.

Photo from COOK IT QUICK!, University of Nebraska Cooperative Extension

Remove Rust Queen of Clean

Queen of Clean Linda Cobb

4 hrs · 

EASY WAYS TO REMOVE RUST

Sooner or later all of us find rust on something and try to remove it. It won’t respond to bleach, normal pre-spotters and soaking. Here’s some natural and some not so natural ways to deal with it.

RUST ON WHITE CLOTHES: Apply lemon juice to the rust and let sit in the sun, then launder as usual. This is generally safe for all washable fabrics. If in doubt, test in a small area first. It can also be used on color fast clothes. Again, if in doubt test first. 
Another method is to apply Cream of Tartar to the rust spot, gather up the edges of the material and dip the spot into hot water. Let sit about 5 minutes and then launder as usual. 

RUST ON METAL: Sprinkle Bar Keepers Friend Cleanser on a cork and then rub the stain. Wash and rinse as usual.

REMOVING RUST FROM FIXTURES: On faucets and other fixtures, rub the spot with lemon and salt until it disappears. Rinse well and polish dry.

REMOVING RUST FROM THE TOILET BOWL: There are, of course, acid bowl cleaners available, but for a safe, inexpensive way to remove rust try this. Once a month sprinkle a layer of Tang Breakfast Drink or Lemon Kool-Aid on the sides of the toilet and in the water. Leave for an hour and then brush and flush.

REMOVING RUST FROM CHROME: Simply rub the rust with a crumpled ball of aluminum foil until it disappears. It also works well for chrome on cars, bikes, etc.

RUST ON COUNTERTOPS: Use this on Formica™, plastic laminates etc. Make a paste of Cream of Tartar and lemon juice or hydrogen peroxide, apply to the rust and allow to sit for about 30 minutes. Scrub with a nylon scrubbing sponge and rinse. Reapply of needed.

RUST ON POOL DECK AND TILE: Moisten the area and apply Bar Keepers Friend Cleanser. Let sit for a few minutes then rub with a paper towel. Rinse well.

BUY and TRY:

If you are looking for a commercial rust remover, try WHINK Rust Remover, Rust Magic of Magica Rust Remover. Look for them at some grocery stores, home centers and hardware stores. Remember to use only as directed to prevent damage to you or the surface you are working on. Keep out of reach of children.

The History of the Middle Finger

Ray Johnson

The History of the Middle Finger:
Well, now......here's something I never knew before, and now that I know it, I feel compelled to send it on to my more intelligent friends in the hope that they, too, will feel edified. 

Before the Battle of Agincourt in 1415, the French, anticipating victory over the English, proposed to cut off the middle finger of all captured English soldiers. Without the middle finger it would be impossible to draw the renowned English longbow and therefore they would be incapable of fighting in the future. This famous English longbow was made of the native English Yew tree, and the act of drawing the longbow was known as 'plucking the yew' (or 'pluck yew'). 

Much to the bewilderment of the French, the English won a major upset and they began mocking the French by waving their middle fingers at the defeated French, saying, See, we can still pluck yew! Since 'pluck yew' is rather difficult to say, the difficult consonant cluster at the beginning has gradually changed to a labiodentalfricative 'F', and thus the words often used in conjunction with the one-finger-salute! It is also because of the pheasant feathers on the arrows used with the longbow that the symbolic gesture is known as 'giving the bird.' 

And yew thought yew knew every plucking thing. Didn't yew!!

Onion Bombs

Melanie Landau Kerwin

Onion Bombs ( : and they are; The Bomb!:)

2 large onions
1 pound extra lean ground beef
1 tsp garlic powder
1 tsp onion powder
1 Clove of Garlic
2 Tb BBQ Sauce
1 egg
1/2 C fresh bread crumbs
1 tsp salt
1/2 tsp pepper

( you can prep this like your favorite meatloaf recipe)
Wash Hands
Cut the both end off the onions, set them on one cut end, then cut in half. Peel the onion and separate into matching pieces.
In a bowl, mix together all the remaining ingredients with hands Fill both matching sides of the onion then press them together, wrap them twice in foil and set aside.
To cook, place them in a large amount of very hot coals for 15 minutes, flip over and cook for another 15 minutes. Total cooking time will depend on the size of your bombs and the hotness of your coals so check on them to be sure they are cooked all the way through. If you prefer you may do these on your grill You could also roast these in a 350 degree oven if you are not camping!
Remove the foil and top with a sauce of your choosing if desired. I served with Garlic Rice Primavera.~

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Laminate Floor Cleaner
Environmentally friendly, no harsh chemicals! We tried the expensive cleaners and found our floors still looked streaky and dull. This homemade cleaner makes them look bright, streak free and shiny

Recipe:
1⁄2 cup vinegar
1 gallon water
Mix vinegar and water and mop floors as usual.