Beef Tongue Stroganoff

Yes, you read that correctly. Beef Tongue. Beef Tongue is an excellent cut of beef, despite what you may think. It is however, very high in fat, so have sparingly. Most people have heard of Beef Tongue Sandwiches which are made from an almost “pickled” version of beef tongue and are sliced and served cold. I love these too, my best friend’s grandma used to make the absolute best Beef Tongue sandwiches.

However, my husband’s very favorite recipe is one my Grandmama taught me to make. Beef Tongue Stroganoff. When you slow cook (I use a crock-pot) beef tongue it becomes such a soft and wonderful shredded beef, only to be compared to beef cheek meat. My husband refers to it as “beef butter”.

I do hope you enjoy this recipe.

Ingredients and utensils needed:

  • 1 Beef Tongue (washed, do not skin)
  • 3 bay leaves
  • A pinch of salt
  • tsp of chipotle pepper flakes (you expected that by now right?)
  • 1 lb of fresh mushrooms
  • 1 large onion sliced in half rings
  • 2 cups of Greek plain yogurt (or sour cream, I use yogurt to cut down on fat)
  • 3 – 4 cloves of garlic diced
  • 1 tbsp of cornstarch
  • 1 large crock-pot
  • a thick butcher grade knife

Directions:

  1. Wash your beef tongue. I know there is probably a joke here, but we won’t go there.
  2. Rub & coat with a pinch of salt & corn starch and place in the crock-pot. Place about 3 tablespoons of water in the crock-pot.
  3. Sprinkle the chipotle pepper flakes over the tongue.
  4. Put your bay leaves over the tongue.
  5. Set the temperature to Medium and let cook all day. Yes, ALL DAY.
  6. At the end of the day, remove from the crock pot and let cool on a cutting board.
  7. Skin the tongue. I slice down the middle just enough to cut through the outer skin, and pull the skin back.
  8. The tip of the tongue has it’s own “texture”. Personally its the prize for me and I keep it separate to enjoy on a piece of toast.
  9. TAKE OUT THE BAY LEAVES. My husband ALWAYS ends up with a piece of Bay Leaf. Make sure you get all the pieces out.
  10. Shred the meat of the tongue and place back in the crock-pot.
  11. In a frying pan, saute your onions, garlic until the onions are “limp”.
  12. Add in your mushrooms and saute until they are cooked but still firm.
  13. Pour over your meat in the crock-pot.
  14. Set the crock-pot temperature to warm.
  15. Add in your Greek Yogurt (sour cream) and stir together with all of the other ingredients.
  16. You should not have to add any moisture, but if you do, only add 1 tablespoon of water at a time. Remember the tongue is full of fat and should have created a nice thick broth while cooking.
  17. Stir off and on while you prepare your noodles, rice or potatoes that you will be serving with your stroganoff.
  18. Keep a watchful eye on your crock pot and stir often. This will prevent any clumping or “curdling” of the yogurt/sour cream.
  19. Serve over noodles, rice or potatoes and enjoy!

I hope you enjoy this very basic recipe. It also heats up great for left overs!

Until Next Time,

Mrs. Kay Lynn Rice

 

The Art Of Bartering

You rarely hear of this old traditional way of ‘business’ anymore. Mostly you hear about cost and income. Bartering has been around longer than any other form of exchange for goods. You have something I need/want, I have something you need/want. We trade in an honest transaction of similar value.

I got a serious case of the giggles the other night as husband and I were watching old Andy Griffith Mayberry RFD reruns as I was drafting this blog, and it was one of my favorite episodes. I’m sure you remember the one. The Mayor is eyeing Andy’s fishing pole because it “always catches fish” and the mayor can’t catch a fish to save his life until he uses Andy’s fishing pole. Later on in the show, Andy trades his fishing pole for a gift for Aunt Bee, but when the Mayor needs Andy to vouch for him, Andy gets his fishing pole back as trade for vouching for the Mayor. I know, I know, in a way its more of a “I’ll scratch your back, you scratch mine”, but it still made me laugh because of the timing.

Anyway, back to bartering. Bartering can help your budget tremendously when done correctly. Can I sell these goods I’m trading for more money? Probably, but, what is the gain. For example, you have a farmer friend who has no market for beef organ meat and you have a surplus of relishes and pickled items. They like pickles and pickled okra, you like beef liver. A trade of a few pints of pickles and you have dinner. Also, giving time, to be “paid” in goods is more than acceptable but never thought of anymore either.

Clean stalls for a day, get sent home with ground lamb or beef soup bones. I’d say that’s a win, win for both. The sad thing is that in this money driven world, many people don’t look at the good in bartering. It doesn’t need to just be for food either, it can be a fair trade for say, materials for a hobby, or other such goods. Many times, I’ll trade jams for a basket of canning jars, or eggs for a tote of fabric scraps.

It also helps with reusing items. Someone may be cleaning out a garage and find all types of things you may need. The old adage of “One man’s trash is another man’s treasure” is more than true. Even more so in today’s world if you think about it, due to the throw away society we have been surrounded with.

A fun day can be gathering your friends for a “swap meet day”. We’ve done this before with clothes. Maternity clothes, business clothes, kids clothes, etc. Trading and reusing, re homing etc. I love getting second hand clothes that I can make into other clothes, such as jeans into jean skirts or overalls into adorable jumpers. I love to sew, I see treasures in all kinds of means of fabric.

The next time you want or need an item, think about an honest trade, barter or swap. It’s also a great way to get to know your neighbor, people, local farmers.

Until Next Time,

Mrs. Kay Lynn Rice.

Traditional Chevron Baby Blanket

In my opinion one of the simplest beginner crochet blankets is the Traditional Chevron Pattern.

My Momma states that its her favorite because she doesn’t need a pattern, she can just take off and do it. By mixing up the colors, stripe widths and all kinds of fun variations, no 2 blankets have to look alike.

Download instructions:

My favorite is a stripe color variation of:

  • Base row color: 20 rows
  • Second row color: 10 rows
  • Third row color 5 rows:
  • Fourth row, second color 10 rows
  • Fifth row first color 20 rows.

Then you would continue on for the length of your blanket ending with your base row and base color. From here you can leave the pointed ends (the most common) or border them off solid by adding single crochet stitches until they even out.

Here is the basic instructions:

What you will need for a baby blanket:

  • H size crochet hook
  • 4 skeins of yarn (Redheart brand is my favorite) I size it out as 2 of my largest amount then 1 each of my other colors. This is by preference.

Abbreviations:

  • SC = Single Crochet
  • C = Chain
  • SK = Skip stitch

Instructions:

  • c 151 (For a baby blanket/crib size)
  • SK 1 chain from hook, *SC in next 11 stitches, 3 SC in the next chain, 1 SC in the next 11 stitches, SK 2 stitches. * Repeat from * until the last SK 2 stitches. Here you need to SK 1, 1 SC, CH 1 and turn.
  • Repeat for (20) rows with color #1 or until you want to change colors.
  • Repeat for (10) rows with color #2 or until you want to change colors.
  • Repeat for (5) rows with color #3 or until you want to change colors.
  • Repeat for (10) rows with color #2 or until you want to change colors.
  • Repeat for (20) rows with color #1 or until you want to change colors.
  • Repeat until you have your desired length.

If you want to fill in the triangles at the bottom/top and square off with a boarder, here is how you do that:

To square off with a boarder:

  • Start at the right edge of your blanket. SC in each stitch to the inside corner.
  • Slip-Stitch to join the left edge.
  • SC along the row you just made to the second to the last stitch, SK 1, SC 1, then CH 1 and turn.
  • SK 1 stitch, then SC into 2nd stitch and continue to SC to the end of the row.
  • Slip Stitch into the left side of the new row.
  • Continue this until the triangle space is filled.
  • Once your triangles are “filled” you can continue with creating the boarder of your blanket in any pattern you like.

I have many of my blankets and items for sale, please check out my ETSY site:

  1. https://www.etsy.com/shop/GrandmaKaysCreations

I hope you enjoy. Until next time,

Mrs. Kay Rice

Spicy Fish in Coconut Gravy

food red cooking bell pepper

White fish in Coconut Gravy

  • 4 thick filet of white fish (without skin or bones best)
  • 1 can of coconut cream
  • 1 jalapeno diced (remove seeds and membranes to lower the heat of the pepper)  We like the red jalapenos for more heat.
  • 2 tbsp of real butter
  • 7 cloves of garlic diced
  • ¼ tsp ground cumin
  • Fresh cilantro chopped with stems (about a handful)
  • 2 tablespoons of lime juice
  • 1 small onion sliced in rings (then slice the rings in half).
  • 6 whole green chilies roasted or canned in strips (you can buy canned, we hand roast hatch green chilies)

 

  1. In a large skillet melt your butter
  2. Stir in your cumin and garlic
  3. Add in your half rounds of onions
  4. When the onions are soft add in your jalapeno dices.
  5. Stir in your coconut cream both the liquid and the heavy cream.  Stir until the heavy cream is liquid as well.
  6. Add in your fish fillets
  7. Lay your green chili strips over top of the fish
  8. Spoon some of the coconut mixture over your fish and chilies
  9. Cover the skillet and turn heat on between low and medium.
  10. When you fish begins to flake add your cilantro to the top of the chilies and fish and “gravy”.
  11. Add your lime juice.
  12. On low cook another 3 to 5 minutes to meld the cilantro into the gravy.

Serve over Steamed Rice

Enjoy!

Until Next Time,

Mrs. Kay Lynn Rice

 

Chocolate Cream Pie

Recently I was asked to share my Chocolate Cream Pie recipe. As with nearly all my pies, this one comes straight from my Grandmama’s kitchen. It’s a tad labor intensive but so worth it. Make sure you read through to make sure you have everything you need before starting. Making custard based pies requires practice & patience. Enjoy.

Ingredients:

  • 2/3 cup sugar
  • 1/2 cup corn starch
  • 1/3 tsp salt
  • 2 cups whole milk scalded
  • 3 eggs
  • 2 tbsp real butter
  • 1 tsp real vanilla
  • 1/2 cup dark baking cocoa powder
  • 1 baked pie shell

Meringue topping

  • 2 egg whites beaten stiff
  • 1/4 cup sugar
  • 2 drops real vanilla

Directions

  1. Blend sugar, corn starch & salt.
  2. Heat milk stirring in cocoa, heat until scalded.
  3. Slowly stir in sugar mix to milk.
  4. Using a double boiler cook and stir over boiling water until mixture thickens.
  5. Add one third of mixture to well beaten egg yolks then stir egg yolks into custard.
  6. Stir and cook another 2 minutes.
  7. Remove from fire.
  8. Cool.
  9. Add butter & vanilla.
  10. Fold into custard evenly.
  11. Pour into baked pie shell.
  12. Cover with meringue & a sprinkle of cocoa powder.
  13. Place in oven 325°F to only brown the meringue slightly. Watch closely his does not take long.
  14. Cool.
  15. You can also top with whipped cream if you prefer.

Enjoy!

Until next time,

Mrs. Kay Lynn Rice

Cabbage Roll Soup

If you love cabbage rolls, but just don’t have the time to do all the assembling required, this soup is perfect!

Ingredients:

  • 1 large onion diced
  • 3-5 cloves of garlic diced
  • 1/2 lb sausage
  • 1/2 lb ground beef (we use venison)
  • 1 medium cabbage sliced in thickistrips and squares
  • 1 quart diced tomatoes
  • 2 tbsp tomato paste
  • 4 cups beef broth
  • 1 pint vegetable broth (or 2 cups V8)
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tablespoon Worcester sauce
  • 1 bay leaf
  • Salt & pepper to taste
  • 1 cup of cooked rice

Directions :

  1. In a large skillet, Brown onion and garlic in a tablespoon of lard.
  2. Add in beef and pork brown.
  3. Drain off grease.
  4. Place above ingredients into a large crockpot.
  5. In the skillet wilt the chopped cabbage until softened about 3 min.
  6. Put in crockpot.
  7. Add all remaining ingredients into the crockpot EXCEPT the rice.
  8. Stir and place on high for 2-4 hrs.
  9. About 45 min before serving add in your cooked rice stir, put on warm.

Enjoy!

Until next time,

Mrs. Kay Lynn Rice

Pineapple Fluff Pie

This is a great simple pie to make. You do need at least 4 hours to chill.

Ingredients

  • 1 can of crushed pineapple (drained)
  • 1 cup of grated coconut shreds
  • 1 cup of whipped topping
  • 1 8 ounce package of softened cream cheese
  • 1 pkg instant lemon pudding mix
  • 1 Graham cracker crust

Directions

  1. Make sure you cream cheese is very soft.
  2. Using a mixer on low, fold in your pudding mix
  3. When well mixed, fold in by hand, 3/4 of the can of drained crushed pineapple.
  4. Fold in, by hand, the coconut shreds.
  5. Fold in the whipped topping by hand.
  6. Keep folding until well mixed.
  7. Pour into Graham cracker crust.
  8. Sprinkle remaining drained pineapple on top.
  9. Chill for a minimum of 4 hours. Overnight is best.

Enjoy. My husband also likes to eat this all mixed up with the crust throughout, this is referred to as “Pineapple Fluff” which in itself is a fantastic treat!

Until next time,

Mrs. Kay Lynn Rice 🍍

I Remember

I Remember
Kay Rice

I remember your smile the first time I saw your face.
That devilish grin, took me back to a familiar place.
The spark in your eyes reminded me of a time
When life was so simple and a crush felt divine.

I remember the first time I saw your tears,
It was the first time you told me ‘No more fears’.
The sadness that caused your soul to cry for me,
Gave me the longing, the desire to be free.

I remember the first time you called me your doll.
The surprise that it caused me on that evening’s call.
The tenderness in the word that you spoke in one name,
Took away all my feelings of doubt and years of shame.

I remember the first time you held me, kissing my lips.
I can still feel the lightning rush from your fingertips.
That one single kiss gave my heart such a jolt,
I could feel my heart beat like a grand thunderbolt.

I remember the first time you lay down at my side,
My fears that day, ran so deep they were unable to hide.
Your gentle touch and your words, I soon fell asleep,
Cradled in your arms and your love so deep.

I remember the day when I saw your strength,
The tests and the measures you took to great length.
That was the day when you gave me your wings,
That was the day you taught me to sing.

I remember the day you got down on one knee,
When you looked up and you asked to marry me.
The love in your heart shown through your eyes,
The day I knew you would never say good-bye.

I remember each morning, through each day,
I hold in my heart each kiss, each word you say.
I know that today will be a memory in a flash,
I know that time with you always goes too fast.

ALL RIGHTS RESERVED
KAY RICE

Lime Dream Pie

This is a simple no bake pie that is sure to wow and please. Perfect for Sunday company or a family gathering.

Ingredients:

  • 1/2 cup of real lime juice
  • 1 14 ounce can of sweetened condensed milk
  • 4 ounces cream cheese softened
  • 2 cups of whipped topping
  • 1 baked pastry pie shell
  • 3 drops of natural food coloring
  • Thin slice lime and extra whipped topping if you like.

Directions:

  1. Beat lime juice and condensed milk until well mixed.
  2. Fold in softened cream cheese. Fold until no lumps
  3. Fold in 2 cups whipped topping until no lumps.
  4. Add in 3 to 4 drops of natural green food coloring, stir until no white streaks. Add additional drops to your liking of color.
  5. Pour into baked pastry pie shell.
  6. Decorate with thin slices of lime dipped in sugar and or additional whipped cream.
  7. Refrigerate until serving.

Enjoy!

Until next time,

Mrs. Kay L. Rice

And…

And…

Kay Rice
June 04, 2013

And in the silence, he came to me,
Kissed my lips and made me free.
Breaking a spell cast by fate,
Opened the doors, sealed by hate.
Lifting me up to walk by his side,
Facing life with eyes, open wide.

And under the blanket of the night,
He took my hand and taught me to fight.
Placing his heart in my crippled chest,
Taking my own, to heal and to rest.
Breathing into my lungs new air,
Healing scarred skin, naked and bare.

And the crippled, fragile soul he saved,
Stands here beside him, strong and brave.
No longer a shadow, that hides in fear,
No longer to cry, empty, frozen tears.
He kisses my lips, and pulls me in tight,
Every day is a battle, and together we fight.

ALL RIGHTS RESERVED
DO NOT USE WITHOUT WRITTEN CONSENT OF KAY RICE