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A teaspoon. The length is about 14 cm. (Photo credit: Wikipedia)

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Three Easy  Hoosier Holiday Fruit Breads

Three Easy Holiday Fruit Breads

Fruit breads are a nice alternative to pies and cookies at holiday gatherings. Berry breads bring back memories of warmer summer months and apricot bread is a nice alternative to the pumpkin spice breads so common this time of year.

Strawberry Bread

2 10 oz bags of frozen strawberries (thawed)

4 large eggs

1 ½ cups of canola oil

3 cups of flour

1 tsp of salt

1 tsp of baking soda

3 tsp of Cinnamon

2 Cups of Sugar

1 Cup of Chopped Pecans

2 tablespoons Of Strawberry Jam

Use a blender to mash your thawed strawberries until all the large pieces are gone. Blend in your eggs, oil, and jam on low. Pour into a large mixing bowl and with a large spoon gently mix in half a cup of flour. Set aside the other ½ cup of flour. Blend well; adding in the nuts and the last of the flour. Have two well greased loaf pans. Bake the loaves for one hour in a 350 degree Fahrenheit oven. This makes to large loaves of bread.

Blueberry Quick Bread

5 cups of flour

1 ½ cups of sugar

½ Teaspoon of salt

¾ a cup of butter

2 Cups of whole milk

2 teaspoons of vanilla extract

2 cups of frozen blueberries (do not thaw)

In a large bowel cut the flour, sugar, baking soda, and salt into the butter until the mixture looks like crumbs. Stir in your chopped nuts. In a separate small bowl slightly beat your eggs with a whisk. Then use the whisk to mix in our milk and vanilla. Now with a large wooden spoon add the contents from the small bowl into the flour mixture until the flour is moistened. Stir in your blueberries evenly distributing them throughout the batter. Spoon the mixture into a greased and floured Bundt pan and bake at 350 degrees Fahrenheit for about 20 minutes or until center of the bread is firm. Let the loaf cool for 10minutes before slicing.

Apricot Almond Bread

2 ¼ cups of quick biscuit mix

1 cup of quick oats

1 cup of brown sugar

1 teaspoon of baking powder

½ teaspoon of salt

¾ cup of dried apricots

¾ cup of Almond Shavings

1 ½ cup of whole milk

1 beaten large egg

Combine all of your dry ingredients in a large bowl mixing in your fruit and nuts until they are well coated with the dry mixture. Add in your milk and beaten large egg just enough to moisten the batter. Pour the coarse batter into a 9 "x 5"x 3" loaf pan that has been sprayed with non stick cooking spray. Bake in a preheated oven at 350 degrees Fahrenheit for about an area. Middle of the bread should be slightly firm.

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Knock the Stuffing Out Your Thanksgiving Guests with This Hoosier Corn Bread Sausage Stuffing

by Rebecca Furtado
79 Followers

Stuff your holiday bird with this easy classic hoosier corn bread sausage dressing.

Source: public domain at publicdomain.net

The Stuffy History of Corn Bread and Sausage Stuffing

Stuffing or taking dried fruits, grains, and vegetables and cooking them inside a cavity of our dinner meat is a tradition that may go back to the Romans. In ancient recipe books you find instructions for using old cereal called spelt to stuff hares and boars. The Victorians in English speaking countries called stuffing for poultry ‘dressing'; so dressing the bird went beyond removing feathers and innards. Later the term ‘stuffing’ replaced the word dressing.

Hoosier pioneers would have been familiar and probably stuffed their Sunday dinner birds with cornbread and sausage stuffing. Corn bread was the original pioneer bread and sausage was the way to preserve meat during the summer months. Not all sausage would have been from pork. Most families thought ‘pork’ was an important commodity to sell; not eat.. Venison sausage probably would have been a more popular choice and certainly liven the taste of any cornbread and sausage stuffing, hence I am sure there were many additional spices added to the recipe to tame that gamey taste.

This recipe makes enough stuffing for one 10 to 12 pound turkey. It leaves enough to be set aside for a stand alone casserole

Source: By Rick Kimpel [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons

Cook Time for Hoosier Corn Bread Sausage Stuffing

Prep time: 40 min

Cook time: 30 min

Ready in: 1 hour 10 min

Yields: Stuffing for 10-12 pound Turkey

Ingredients for Hoosier Corn Bread Sausage Stuffing

• 1lb bulk sausage, hot
• 1 cup celery, chopped
• 2-8x8 inch cornbread, square
• 1 cup chicken broth, canned or reserved
• 1 cup onion, chopped
• 1/4 cup butter or margerine, stick
• 2 tsp salt
• 2 tsp poultry seasoning
• 1 tsp pepper
• 2 tbsp sausage drippings, reserved

Corn bread made in the skillet was a staple of the pioneer diet.

Source: Wikimedia Commons

The ingrediants for corn bread sausage dressing should be prepared on the stove top.

Source: o0o0xmods0o0o at Morguefile

Instructions for Corn Bread Sausage Stuffing

1. Saute sausage in a frying pan, breaking up with a fork until fully cooked.
2. Drain and reserve two tablespoons of drippings from the sausage.
3. Using the fry pan they you fixed the sausage in saute onions and celery in the drippings and butter (or margerine).
4. Crumble the cornbread . You should have 8 cups of crumbs. Use a dry measure.
5. In a large bowl combine sauage, celery, onions, seasonings, and chicken broth. There should be enough to stuff a 10- 12 pound turkey.
6. There will be some left over to serve as a side dish for those who do not want the stuffing straight from the bird. Use a greased casserole to bake stuffing at 350 degrees for 30 minutes.

Cook some dressing in the oven for your guests who do not like their dressing straight from the bird.

Source: public domain from public domain. net

Nutrition for Hoosier Corn Bread Sausage Stuffing

Nutrition Facts
Serving size: 8 oz
Calories	280
Calories from Fat	81
% Daily Value *
Fat 9 g	14%
Saturated fat 4 g	20%
Unsaturated fat 5 g
Carbohydrates 36 g	12%
Fiber 3 g	12%
Protein 12 g	24%
Cholesterol 9 mg	3%
Sodium 690 mg	29%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Learn To Stuff A Turkey

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Thirty Minute Beef Stroganoff From The Hoosier Helping Hand

This recipe will be a hit with the whole family. It is much better then the pre packaged Stroganoff hamburger dinners and still quick to make.

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Source: By Buck [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

Beef Stroganoff is a 19th century recipe of a much older Russian recipe. It comes from the family of Count Pavel Stroganoff . He was a known gourmet and he refined the recipe to be served at the court of Alexander the Third. Count Pavel Stroganoff is credited with the creation of the base recipe ,but a version similar to his appeared in the 1871 issue of Molokhovets cookbook. Still Count Stroganoff made the dish popular, and variations on the dish are still being introduced today. This recipe was that of a busy Hoosier housewife , who wanted an alternative to pre packaged meals from the helping hand.

Cook Time for 30 Minute Beef Stroganoff

Prep time: 15 min

Cook time: 15 min

Ready in: 30 min

Yields: serves 4 to 6 adults

Stir constantly will stroganoff is on heat.

Ingredients for 30 Minute Beef Stroganoff

• 1 1b. Round Steak, cut into strips then chucks
• 1 envelope Onion Soup Mix, like Knorr
• 1 cup sour cream
• 1 cup cottage cheese, alternative to sour cream
• 4 tbsp ranch dressing (part of alternative), add to cottage cheese
• 1 can mushrooms, with liquid
• 2 tbsp butter
• 2 tbsp flour
• 2/3 cup water

Make sure to cut thin strips and then cube your round steak. It needs to be thin to brown quickly.

1. 
2. If you are using the alternative to sour cream , send cottage cheese through blender with ranch dressing until smooth and set aside.
3. Cut your round steak into strips and then into chucks. Brown the meat in butter.
4. Add directly to browned meat while still on heat the water and the mushrooms.
5. Stir in the soup mix and bring mixture to a boil . Stir constantly.
6. Bring down to a medium heat and fold in flour, sour cream or sour cream alternative. Stir constantly. ( You can mix sour cream or alternative with flour before hand)
7. Keep on medium heat for a least 5 minutes and lower heat for another five. Mixture should thicken. Remove from heat when thickens.
8. Pour hot mixture over prepared egg noodles or rice.

Nutrition Facts
Serving size: 1 six oz with egg noodles
Calories	410
Calories from Fat	198
% Daily Value *
Fat 22 g	34%
Carbohydrates 33 g	11%
Protein 19 g	38%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA

 

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Indiana Curried Pork and Carrots Skillet

help

Indiana is the 5th major pork producing state in the country. While we make claims to the best pork tenderlion in the world, Indiana pork chops glazed with Apple Jelly made from Hoosier apples would be the ideal for a great fall meal. 

This recipe is a quick and healthy dinner the whole family should love. You can modify this recipe by replacing carrots with sweet potato or the peas with green bell pepper. This not so spicy version is good for kids and adults avoiding overly spicy food. A time saver would be to use frozen peas in carrots instead of carrots strips and frozen peas. You simply replace those ingredients with 3 cups of frozen carrots and peas.

Apple Jelly is an easy glaze for chicken as well as pork. Keep some on hand when you want to save time glazing meats.

When you add the coated chicken remember it should be golden brown. You need to make sure you do not under cook your pork

Using frozen carrots in peas saves time on this recipe . You would use about three cups in place of the carrots and peas called for in the recipe.

Cook Time Curried Pork and Carrots Skillet

Prep time: 20 min

Cook time: 29 min

Ready in: 49 min

Yields: 4 servings

ingredients

Ingredients Curried Pork and Carrot Skillet

• 1 tablespoon flour, all purpose
• 1 tablespoon curry, powder
• 1/4 teaspoon salt
• 1 pound boneless pork lion, cut into strips
• 2 cups carrots, cut into strips
• 3/4 cup apple juice, unsweetened
• 3/4 cup peas, frozen
• 2 tablespoons apple jelly

Instructions for Curried Pork and Carrot Skillet

1. Mix the flour, curry powder and salt in a bowl . Toss the pork strips to coat. set aside.
2. Spray 12 in nonstick skillet with cooking spray.Over a medium high heat cook the coated pork strips 3 to 5 minutes .Stirring occasionally until outside of pork strips is brown.
3. Stir in carrot strips and apple juice. Carrots should soften up in five minutes being stirred on medium high heat for five minutes.
4. Add in frozen peas. Cover and simmer for 5 minutes. Add in 2 tablespoons apple jelly and cook for 5 more minutes.

Nutrition for Curried Pork and Carrot Skillet

Nutrition Facts
Serving size: 1
Calories	240
Calories from Fat	495
% Daily Value *
Fat 55 g	85%
Saturated fat 2 g	10%
Carbohydrates 20 g	7%
Fiber 2 g	8%
Protein 19 g	38%
Cholesterol 50 mg	17%
Sodium 190 mg	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA

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Brownsugar Bread Crumb Tomato Slices

Tomato slices (Photo credit: Wikipedia)

Tomato Slices for the cooler season

These broiled sugared bread crumb tomatoes are a nice way to serve the last of the summer harvest. They can be served with a cold salad or cold cuts. The sugared bread crumb tomato slices are a great way to get kids to eat tomatoes outside of the ketchup bottle.

Source: epSos.de [CC-BY-2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

You will want 3 thick slices from each tomatoe

Cook Time Broiled Sugared Bread Crumb Tomatoes

Prep time: 20 min

Cook time: 15 min

Ready in: 35 min

Yields: 9 broiled tomato slices (broil time not stated)

Ingredients for Broiled Sugared Bread Crumb Tomatoes

• 3 tomatos, large, 9 thick slices
• 1/2 cup butter
• 1 cup bread crumbs
• 3 tbs brown sugar
• 2 tsp black pepper

Instructions Broiled Sugared Bread Crumb Tomatoes

1. Wash tomatoess and remove stem and ends.
2. Cut each tomato into 3 thick slices crosswise. You should have 9 slices. Arrange in the bottom of your broiling pan.
3. Bake at 375 in a preheated oven for 15 minutes
4. While tomatoss are baking combine your butter, breadcrumbs, brown sugar, and pepper, Use a pastry cutter or fork to cut in butter.
5. Spoon butter breadcrumb mixture on evenly on tomatoes.
6. Broil tomato slices about 4 inches from heat until tops are nicely brown. This happens quickly so watch closely.

How to Pick and Store Tomato

 

Broiled Sugared Bread Crumb Tomato Slices

Nutrition Facts
Serving size: 2 slices
Calories	210
Calories from Fat	45
% Daily Value *
Fat 5 g	8%
Carbohydrates 30 g	10%
Sugar 35 g
Fiber 1 g	4%
Cholesterol 12 mg	4%
Sodium 45 mg	2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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