We didn’t get much rain but it certainly put a stop to harvesting for a bit. Perhaps they needed the time to catch up on some of other things that had been put off during combining. There are always machines to take care of, animals to sell, pens to clean and making preparations for the next crop to be harvested. On our way to Sioux Falls the other day we were on the road with many grain trucks and by the looks of the countryside, there are still many fields to be harvested. Hopefully, the rain will hold off for a few more days. The farmers still have to be aware of the wet spots and try not to get stuck as it only wastes time if that happens.
With a football game on Tuesday night, it threw the whole week off since games are usually played on Friday night and the next day is Saturday. It doesn’t take too much to confuse one’s usual routine and now the next game will be on Saturday (tomorrow) and already the time is changed to 4 o’clock instead of 3 as was originally planned. Maybe I should learn how to set my phone to remind me of all the changes.
When we were in Texas quite a few years ago, Ruth had made brisket. She had marinaded it overnight and proceeded to bake it at very low temperature for several hours. Usually a tough meat it was very tender and flavorful. Grandson Matthew also used a smoker and would stay up most of the night adjusting the temperature as needed. Needless to stay it was a special occasion when they did it that way. Nowadays the potatoes would probably be called “loaded mashed potatoes” as that seems to be the term used when adding other ingredients such as bacon, onion, cheese, etc. to a dish. Twice baked usually referred to a baked potato. My college roommate from California would be surprised to see how our tastes have changed over the years as she thought our Scandinavian cuisine was awfully bland.
Brisket with Chunky Tomato Sauce
1 fresh beef brisket (4.5 pounds)
1 teaspoon salt
1/4 to 1/2 teaspoon pepper
1 tablespoon olive oil
3 large onions, chopped
2 garlic cloves, minced
1 cup beef broth
1 pound carrots, sliced 1/2”
1 can (14.5 ounces) diced tomatoes, undrained
2 celery ribs with leaves, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Season brisket with salt and pepper. Brown brisket in oil over medium-high heat. Remove and keep warm. In the same pan, saute` onions and garlic until tender. Place brisket over onions. Add broth, tomatoes, celery, thyme, rosemary and bay leaf.
Cover and bake at 325º for 2 hours, basting occasionally. Add carrots; bake 1 hour longer or until meat is tender. Discard bay leaf. Cool for 1 hour; cover and refrigerate overnight.
Trim fat from brisket and skim fat from tomato mixture. Thinly slice beef across the grain. In a saucepan, warm tomato mixture; transfer to a shallow roasting pan. Top with sliced beef. Cover and bake at 325º for 30 minutes or until heated through. Serve with sauce over beef. Yield: 12 servings.
Twice-Baked Mashed Potatoes
2 1/2 pounds medium potatoes, peeled
1 cup (8 ounces) sour cream
1/4 cup milk
2 tablespoons butter, melted
1 1/2 cups (4 ounces) shredded cheddar cheese, divided
1/2 cup onion
5 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper
Cook potatoes until tender. Drain. In a large bowl, mash potatoes. Add the sour cream, milk, butter and 1 cup cheese. Stir in the onion, bacon, salt and pepper. Spoon into a greased 2 quart baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350º. for 30-35 minutes or until heated through. Makes: 6 servings.
Caramel-Pecan Cheesecake Pie
1 sheet refrigerated pie pastry
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
4 eggs
1 teaspoon vanilla extract
1 1/4 cups chopped pecans
1 jar (12 1/4 ounces) fat-free caramel ice cream topping
Additional caramel ice cream topping, optional
Preheat oven to 375º. Line a deep-dish pie plate with pastry. Trim and flute edges. In a small bowl, beat cream cheese, sugar, 1 egg and vanilla until smooth. Spread into pastry shell; sprinkle with pecans.
In a small bowl, whisk remaining eggs; gradually whisk in caramel topping until blended. Pour slowly over pecans. Bake 35-40 minutes or until lightly browned. Cool 1 hour. Refrigerate 4 hours or overnight before slicing. If desired, garnish with additional caramel ice cream topping. 6-8 servings
