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January 2012

Thursday, July 19, 2012

Ole' Mexican Lasagna

Victoria Storm's Favorite From Mabel's Kitchen

1-1/4 pounds ground beef
1 medium to large onion, chopped
4 cloves garlic, minced
1 cup salsa or picante sauce
1 cup taco sauce
1 16 oz can refried beans
1 can black beans, rinsed and drained
1 10 oz can enchilada sauce
1 4 oz can chopped green chilies
1 pckg. taco seasoning
1/4 tsp black pepper
6 10-inch flour tortillas
1 2-oz pckg shredded Mexican cheese blend, divided
2 cups crushed tortilla chips.
Sliced black olives, chopped tomatoes, chopped green onion, guacamole and/or sour cream for topping.

In a large skillet, cook beef and onionover medium heat until meat is done. Add garlic and cook another minute. Drain.
Stir in taco seasoning, black pepper, beans, salsa, taco and encilada sauce, and chilie.s,
Heat thorougly.
In a greased 9 x 13 pan, place two tortillas, a third of the meat mixture and one cup cheese, repeat layers except for the last cup of cheese.
Cover and bake for 30 minutes at 375. Uncover
Spinkle with remaining cheese and and top with tortilla chips. Bake until cheese if melted. Let stand for 10 minutes. garnish with black olives, tomatoes, etc if desired.

Mabel's New Version of Baked Alaska

When Mabel first started making Baked Alaska, she made everything from scratch. But then she found out cake mix works just as well in this fabulous dessert. And her employer, Victoria, gives this recipe both thumbs up. So if you've always wanted to make Baked Alaska and were deterred by the time, try this speedier version. It works for Mabel.

1 box devils food cake mix
1 quart ice cream (vanilla or/and choc chip work really well)
4 egg whites
1/2 tsp cream of tartar
2/3 cup dark brown sugar, packed

Heat oven to 350. Prepare both pans. One 9" round layer pan and one 9x9 square pan.
Mix cake according to package direction. Pour in pans. Bake the square layer 25 to 30 minutes and the round 30 to 35 minutes.

Cover a baking sheet with aluminum foil.
 Place cooled square cake on baking sheet.
Place ice cream on cake. Trim cake around ice cream, leaving a 1-inch edge around cake.
Freeze cake and ice cream on the baking sheet.
Heat oven to 500.
Beat egg whites and cream of tartar until foamy.
Beat in brown sugar, 1 TBSP at a time. Continue beating until glossy and stiff.
Completely cover cake and ice cream wiht meringue, sealing it the foil on the sheet.
(At this point, if making ahead, it can be frozen up to 24 hours before next step.)
Bake on lowest rack in oven 3 to 5 minutes until meringue is light brown.
Trim to edge of foil then transfer cake to serving plate. Cut into 6 slices, then cut each slice in half. Serve immediately. Serves 12.

Chocolate Layer Cake

Mr. Frank and Martin go crazy over this cake, so Mabel makes it often. The thick, luscious fudge frosting all over and in the middle make it too tempting even for the ladies to resist.

1 2/3 cups all purpose flour
1 tsp baking soda
1 tsp salt
4 ozs. unsweetened chocolate
1/2 cup water
1/2 cup butter, softened.
1 3/4 cup sugar
3 eggs
1 tsp vanilla extract
3/4 cup buttermilk

Preheat over to 350. Grease and flour two 9 inch round cake pans.
Combine flour, soda, and salt. Set aside.
Melt chocolate with water. Set aside.
In large mixing bowl, cream butter and sugar.
Add eggs one at a time. Add vanilla.
Mix well.
Add chocolate a little at a time, mixing well.
Add flour mixture alternately with milk. Pour batter into prepared pans and bake 25-35 minutes until toothpick comes out clean and cake has pulled away from edges of pans.
Cool on racks. Frost layers with Mable's delicous fudge frosting. Recipe follows.
Fudge Frosting
3 cups powdered sugar
2/3 cup cocoa
1/2 cup butter
1/3 cup water
1 tsp vanilla

Sift together powdered sugar and cocoa.
Melt butter and add to sugar mixture.
Add vanilla.
Add milk a little at a time until the frosting is speadable

Mabel's Chicken Cordon Bleu

Mabel tries not to show pride in her cooking skills, but this masterpiece brought raves from everyone. Who could help getting a little bit of a big-head?

6 boneless, skinless chicken breasts
6 slices ham
6 slices swiss cheese
3 T flour, 1 t paprika (mixed together)
6 T butter
1/2 cup dry wine
1 tsp chicken bouillon granules
1 T cornstarch
1 cup heavy whipping cream


Pound chicken breasts to thin them out a little, then place a ham and a cheese slice on each to 1/2 inch of edges. Fold the edges over the ham and cheese and secure with toothpicks.
Coat chicken with the flour mixture.
Melt butter in a large skillet on medium high and chicken on all sides. Add wine and bouillon. Reduce heat to low, cover and simmer for 30 minutes or until checken is no longer pink.
Place breasts on a warm platter and remove toothpicks.
Blend cornstarch and cream in a small bowl and slowly whisk into skillet. Cook and stir until thickened. Pour over the chicken, Enjoy!

Be sure to let Mabel know how you like it.

Wednesday, July 18, 2012

Mabel's Famous Fried Chicken

This recipe works best in a heavy skillet with a lid, but Mabel says in a pinch any old skillet with a tight lid will do. Even an electric one.


2 or 3 pounds of frying chicken pieces
I/2 cup of all purpose flour
1 tsp salt
1/2 tsp paprika (sometimes Mable spices it up with 1/2 tsp of red pepper)
1/4 tsp black pepper (omit if you use red pepper)
Cooking oil

Wash the chicken and pat it dry.
Heat oil in skillet (only a quarter inch or so high)
Mix flour with seasonings in a plastic storage bag and close tightly
Place chicken in flour a few pieces at a time and shake to coat.
Fry chicken in hot oil over medium heat until lightly browned.
Cover skillet tightly, reduce heat, and simmer for a half-hour or so until tender, turning chicken once or twice. Remove cover for last few minutes for crispness.

Makes 4 servings. Mayel always doubles the recipe for the Cedar Chapel Boarders. If Ben and Corky are there for dinner, she tripples it.

Friday, March 9, 2012

Miss Aggie's Gone Missing is now available for .99 from for kindle. All other ebook formats can be downloaded at This is book one in The Misadventures of Miss Aggie series.

Wednesday, February 8, 2012

New blog about tea and coffee on Romancing America today. Check it out and see a photo of my favorite autumn teapot.