Annie's version of lion house sweet and sour meatballs

Meat Ball:
1-1 1/2 lbs of ground beef (I only used one pound, but use whatever you think. Turkey burger works splendidly, too.)
3/4 Cup rolled oats
2 Eggs slightly beaten
1/2 Cup finely chopped onion
1/2 Cup milk
1 tsp salt
1 tsp Worcestershire Sauce
Pepper to taste
Sauce: (I doubled the sauce! You should too!)
1/2 Cup brown sugar
1/4 Cup Vinegar
1 tsp prepared mustard
1/4 Cup BBQ Sauce
1 tsp Worcestershire sauce
Combine ingredients and blend/mix thoroughly. Heat and pour over meatballs.

roasted red or gold potatoes

Cut about 1.5 lbs med sized red or gold potatoes into quarters

put Potatoes into cold water to cover by about an inch--add two bay leaves and 1 tablespoon of salt. 

When water comes to boil, boil 6-8 mins (while boiling, preheat oven and casserole at 425-450). 

Drain and drizzle 1/4 cup olive oil, add about 

1 teaspoon salt 

1/2tsp pepper, 

1-2 sprigs of bruised rosemary (bang it with the side of your knife), 

about 1/2 tsp granulated garlic or garlic powder (don't use fresh it'll burn), 

1/2 tsp onion powder and 

1/2 tsp dry thyme and marjoram.

 Mix well and place in preheated casserole and roast at 450 for 10 mins, lower to 425 and let roast another 20 mins. They can be kept warm for about a half hour at 175. I use my toaster oven to make these, since I usually make them at the same time as my roast chicken. I've found that the chicken doesn't get as crisp if I do them in the same oven.

This recipe makes some of the tastiest potatoes that I've ever had. Highly recommend.

Rich Meyer Lemon Curd

1 cup fresh Meyer lemon juice (regular lemon juice is fine)
1 1/2 cups sugar
4 large eggs
4 large egg yolks
2 tsp. finely grated lemon zest
1/8 tsp. salt
1 cup (2 sticks, 16 Tbsp.) COLD unsalted butter, diced

In a 3 quart stainless steel or other non-reactive pan, whisk together egg yolks, sugar, zest and salt until thick and light in color. Whisk in the lemon juice a little at a time.

Cook over medium high heat, being careful not to let it boil, until thickened. Remove from heat and strain through a fine mesh sieve into a clean bowl. Whisk the cold butter, a few pieces at a time, into the lemon curd, waiting until each piece has melted and been incorporated before adding more.  Whisk a few times more at the end to make sure all butter has been incorporated.

Use as desired.  Store in an airtight container or jar. Keeps about 1 week.

Yields 4 cups.

Uses: topping for toast, English muffins, scones, or other quick breads, waffles or pancakes, ice cream,pound cake, filling for cake, pie or tarts, sandwiched between two cookies or a filling for thumbprint cookies, swirled into a cheesecake before baking, mix with whipped cream or yogurt as a fruit dip,Roasted Chicken with Lemon Curd, or plain on a spoon (my preferred way).

Our favorite ways:
Strawberry Pavlova Cake
Trifle
Lemon Curd Ice Cream
Gingerbread with Lemon Curd and Whipped Cream

Rosemary Mint Sugar Scrub Recipe

Ingredients

1 1/2 cups Sugar
1/2 cup Kosher or Epsom Salt
1 cup Carrier Oil, such as Fractionated Coconut Oil or grape seed oil
5-10 drops Rosemary Essential Oil
5-10 Drops Peppermint Essential Oil

Directions

In a medium bowl, combine the sugar, salt, and fractionated coconut oil. Stir until well mixed. Add 2 drops each of rosemary and peppermint pure essential oil. Stir until the scent is evenly distributed throughout the sugar and salt mixture. Add the scrub to a jar and tighten the lid to seal.

Fractionated Coconut Oil, Rosemary Essential Oil, and Peppermint Essential Oil are available for purchase via www.mydoterra.com/katiegoodman

wisconsin cauliflower soup

Wisconsin Cauliflower Soup
Yields: 9 cups or 8 first-course servings (or 4-5 hungry adults :)

2 tablespoons margarine or butter (1/4 stick)
1 medium onion, chopped
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
1 can (13 3/4 to 14 1/2 ounces) chicken broth
1 head (2 1/2 pounds) cauliflower, cut into 1-inch pieces
1 teaspoon Dijon mustard
1 cup shredded cheddar cheese
1 cup pepper jack cheese

In 4-quart saucepan, melt margarine or butter over medium heat. Add onion and cook until golden, about 10 minutes, stirring occasionally. Stir in flour and salt; cook 2minutes, stirring frequently. Gradually stir in milk, chicken broth, and 1 1/2 cups water; add cauliflower and heat to boiling over high heat. Reduce heat to low; cover and simmer until cauliflower is tender, about 10 minutes. In blender (with center part of blender cover removed to allow steam to escape), blend cauliflower mixture at low speed in small batches until very smooth. Return cauliflower mixture to saucepan; heat over medium heat until hot, stirring occasionally. Remove saucepan from heat; stir in mustard and 1 1/2 cups cheese until melted and smooth. Garnish soup with remaining cheese to s

Cashew Sweet and Sour Pork

2 Tbsp. cornstarch, divided

1 Tbsp. cooking sherry or apple juice

1 lb. pork tenderloin or boneless pork chops, thinly sliced

1/3 c. water

¼ c. sugar

¼ c. cider vinegar

3 Tbsp. soy sauce

3 Tbsp. ketchup

1 Tbsp. oil

1/3 c. chopped cashews (or exactly one of those little .99 bags of Fritos cashews at the front of the grocery store)

¼ c. green onions

2 tsp. minced or grated fresh ginger

2 tsp. fresh garlic, minced or pressed

6-8 oz. snow peas, trimmed

1 8-oz. can pineapple chunks, drained



Now…to get your pork super thin, you’ll need to partially freeze it. When it’s semi-frozen (or mostly-frozen), you can either cut it very thinly with a sharp knife or pop it into your food processor fitted with the slicing blade. It’s like magic.



When I say trim your snow peas, I mean get the icky hard parts off. Little baby snow peas are very tender and don’t need to be trimmed, but you’ll probably have some bigger ones in there. Just snap the corners off and then tug a little to get the tough string that goes along the side of the snow pea. It’s like a vegetarian version of a fish-gutting. Without the guts. Okay, it’s not really like that at all.
Begin cooking your rice.



Combine 1 tablespoon cornstarch, sherry, and pork. Toss well.

Combine 1 tablespoon cornstarch, water, sugar, vinegar, soy sauce, and ketchup. Stir with a whisk; make sure there are no clumps with the cornstarch.
Now collect everything that’s going into the stir fry next to the stove so you can access it easily.


Heat 1-2 Tbsp. canola oil in a large frying pan or wok over medium-high heat. Add pork and stir-fry 3 minutes. Add onions, ginger, and garlic.


Stir-fry 1 minute. Add snow peas and pineapple. Stir-fry 3 minutes more. Whisk sauce ingredients again and add to pan


bring to a boil. Cook 1 minute, stirring frequently. Stir in cashews and serve over hot rice. Garnish with more cashews and green onions if you want.

pizza sauce, and garlic bread seasoning

1 6-oz. can tomato paste

6 oz. water (just use the empty tomato paste can)

3 Tbsp. garlic bread seasoning*

1 Tbsp. sugar or honey (I usually use sugar because it's easier and hey, I think we've established here that if there's an easy road or a hard road, I usually take the easy road...)

3/4 tsp. onion powder

1/4 tsp. red pepper flakes (optional)



Empty tomato paste into a bowl and add water a few tablespoons at a time, stirring constantly until combined. Add remaining ingredients, stir to combine, and allow to stand until ready to use. Covers two average-sized pizza; freezes extremely well.









*Garlic Bread Seasoning:



combine the following ingredients



1/2 c. powdered Parmesan cheese



2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley