Saturday, August 27, 2011

Things to do if you know you have an emergancy coming

Money squirrel posted this when Hurricane Irene was going to hit the East Coast I think some of this is relevent to have on hand for any emergancy.

1. Get some cash. ATMs do not work when there is no electricity. Also some stores will be open on a cash only basis if they are open at all.

2. Fill up with gas now. Lines will get long and supplies will become low.

3. Stock up on water, ice and items that do not have to be on ice.

4. Pack in advance all important documents. Protect pictures especially those that cannot be replaced.

5. Have canned goods and a manual can opener.

6. While you have power -- cook a few basics --- boil eggs, bake snacks, etc.

7. If you have a few days before landfall use them to consume items in your fridge.

8. Pack a variety of clothes. (The usual recommandation is 3 days. I would pack a little more.)

9. If you have pets don't forget their food and other items.

10. Also phones will usually not work. Text messages usually do better during times like this.

11. Let someone on the thread know that you are safe once everything is over. We worry about our friends.

12. This is the most important. Leave town if you are in the direct path as soon as you can. Those traffic jams are stressful and you do not want to be on the road as this thing comes in.

Friday, August 5, 2011

Steak and Mushrooms

by SES

My hot weather "fancy" meal go to meal is steak in mushroom sauce. Super easy, (and cool with a crock pot), round steak (trimmed to portion size) one can cream of mushroom soup, undilluted, one can of Golden Mushroom soup, undiluted, and a can of sliced mushrooms, undrained. I like to mix the two soups and the mushrooms together and spread a little on the bottom of the crock pot, put in the steaks and add the rest of the soup mix. Cover and cook on low for about 6-8 hours. (Or do the same thing in a casserole and bake for about an hour at 350*. Better and more tender in a crock pot). Serve with mashed potatoes or noodles to take advantage of the delish gravy.

I have been known to serve any leftover gravy with meatballs simmered in it at another meal.

Peanut Sauce

Contributed by Shanendoah

Peanut butter
Sesame Oil
Chili Oil
Red Pepper Flakes

Also a good site for recipes is pinterest (according to Startsmart)

Beef in Beer and Chicken Piccata

Beef in Beer
contributed by Honeylioness!


* 2.5 pounds round, rump or chuck steak approx 1" thick
* 2 Tbsp oil
* 2 Tbsp butter
* 2 Tbsp flour
* 2 large onions thinly sliced
* 1 bottle good beer (12 oz)
* Beef stock


* Cut beef into cubes about 1.25" square. Season with salt and pepper.
* Brown meat pieces on all sides in heated oil before transferring to a casserole dish or stove top dutch oven.
* Add butter to pan and gently saute onions until they are soft.
* Sprinkle onions with flour. Stir well to coat and slightly brown the flour before adding the onions to the beef.
* Use some of the beer to de-glaze the saute pan and capture all the drippings and flavors. Add to the beef mixture.
* Pour the remaining beer over the beef mixture and add just enough stock to cover.
* Cover the casserole and simmer in a slow oven for at least two hours at 275o F


* Simmer on the stove top in a covered dutch oven, or a counter top crock pot, on low heat most of the day.

Serve over egg noodles or rice


Chicken Piccata


• 6 to 8 chicken breast halves, boneless, no skin
• 1/2 cup flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon freshly ground pepper
• 1/2 teaspoon paprika, or to taste
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup chicken broth or water
• 3 tablespoons fresh lemon juice
• 6 to 8 thin slices of lemon
• 3 tablespoons capers (optional)


Put chicken breasts between 2 sheets of waxed paper or plastic wrap; pound to flatten to about 1/4-inch. In a shallow bowl, combine flour, salt, pepper and paprika; dredge chicken breasts to coat well.

Heat butter and olive oil in a large skillet. Sauté chicken breasts in batches, about 3 minutes on each side.

Drain off all but 2 tablespoons of fat. Stir in chicken broth, scraping to loosen browned bits. Add lemon juice and heat through. Return chicken to the skillet with the lemon slices; heat until sauce thickens. Add capers, if using. Serve with your favorite pasta and a green vegetable.

Serves 6 to 8.

Carmel Apple Pork Chops

Caramel Apple Pork Chops
contributed by Honeylioness!


* 4 (3/4 inch) thick pork chops
* 1 teaspoon vegetable oil
* 2 tablespoons brown sugar
* salt and pepper to taste
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons unsalted butter
* 2 tart apples - peeled, cored and sliced
* 3 tablespoons pecans (optional)


1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

Yield 4 servings

Baked Chicken Recipe

Baked Chicken with Apples and Barley
contributed by Honeylioness

1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 clove garlic, finely chopped
1 medium tart green apple, chopped
1-2 tablespoons curry powder
1 cup pearl barley
2-1/2 cups chicken broth
4 boneless, skinless chicken breasts
1/2 teaspoon garlic salt
3 tablespoons orange marmalade or apricot jam

Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally. Add chopped apple and curry powder; sauté 4 minutes longer. Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 15 minutes. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.

Makes 4 servings.