It's Charlie's Birthday!

Whoa! Could it be? Charlie's fifty-three?

March Madness Monday Mayhem

Hello all! How did St. Patrick's Day treat you? I made some potato-leek soup which was mildly festive. I also watched "The Irish in America" on PBS on Saturday afternoon. Andy had a Guiness and Lexi's just Irish all the time.

Last week I submitted a big proposal to the Navy and got to take Thursday and Friday at the river. It rained and was cold, but I actually liked the last gasp of winter. Then Sunday was gloriously sunny and we had a nice pretty drive back to the city.

I think I am knitting an afghan, though I'm a little phobic of committing to such a big rectangle.

Never Fear, Cook with Beer

Back, by popular demand! I am keeping all these recipes in software called Big Oven. It can then be published in a cookbook or exported to "all y'all". LOADS of Granny's recipes come from magazines and the back of packaging so I've saved quite a bit of time by Googling the recipe name or key ingredients and finding the same recipe already typed up all purty on the web. There's a "French-Canadian Beef Tart" that she had several recipes for that I still need to input.

Bavarian Beef

Recipe By: Helen Burns Ewing
Serving Size: 0
Cuisine: American
Main Ingredient:
Categories: Ewing, Main Dish

Ingredients
1 1/2 lb. stew beef
3 cups sliced onion rings
1 1/2 cups water
2 beef bullion cubes
2 tbsp. brown sugar
2 tbsp. garlic powder ; (?)
1 1/2 tsp. parsley
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
12 oz. can of beer
1/2 tbsp. corn starch
1/2 tbsp. water

Instructions
Brown beef in Dutch oven. Remove meat from pan. Add onions. Cook until limp. Remove onions. Add remaining ingredients. Add beef and onions back in. Pour in beer, thicken if necessary.

Granny's Savannah Red Rice

I have been archiving Granny's recipes. Here's one to share, good for this chilly Sunday!

Granny's Savannah Red Rice

Recipe By: Helen Burns Ewing
Serving Size: 4
Cuisine: American-South
Main Ingredient:
Categories: Side Dish

Ingredients
1 can whole tomatoes
1 cup white rice
1/2 medium onion ; chopped
4 -6 bacon strips
1 Tbsp. Worcestershire sauce
Dash ; of garlic powder

Instructions
1. Fry the bacon. If you use 6 strips, remove two or three teaspoons of drippings.
2. Remove the bacon, add the onion to the drippings and cook until the onions are soft, about 2-3minutes.
3. Crush tomatoes well, by hand if you like.
4. Crumble the bacon.
5. Add the crumbled bacon, garlic powder, salt, and onion to the cooking onions.
6. Bring to boil, then simmer for five minutes.
7. Add rice, bring back to boil, then reduce heat, cover and simmer 20 minutes or until the rice has absorbed the liquid. Let stand five minutes.