Chocolate Pudding

What is not to like about pudding? As a kid, we most often had boxed instant pudding. This pudding recipe is easy to make and delicious to eat. And, it can be enjoyed warm or cold. Whether homemade or instant, pudding is always an excellent treat.

I like that this recipe uses dry milk powder. I tend to keep milk powder on hand as a backup for when I am out of milk and to make baked goods richer. The other ingredients are kitchen staples that are readily available. Mom's recipe also offers an alternative of adding one-half teaspoon of peppermint extract. I have not yet tried that variation, but I bet it is delicious. Other flavors could be added to dress up this pudding, such as orange peel or fruit that goes well with chocolate. 

Chocolate Pudding 

• 1 1/3 cup nonfat dry milk powder
• 1/2 c. sugar
• 6 Tbsp. cocoa
• 1/4 c.cornstarch
• 4 c. water

In a saucepan, combine milk powder, sugar, cocoa, cornstarch, and water. Bring to boil. Reduce heat and simmer for 5 minutes. Stir frequently. Pour into dessert dishes. Serve warm or cold. Enjoy!

Oriental Beef Strips on Rice

Mom regularly made Beef Teriyaki when we were kids. This recipe from Mom's recipe box is similar, but with slightly different flavors. I especially like the pairing of soy sauce with sesame seeds. And the ginger adds a nice touch. This recipe requires some time to marinate in the refrigerator. I prepared the meat the night before and allowed it to marinate overnight, which made the meal come together quickly when it was dinner time.

When I made this recipe, rather than using the oven's broiler, I cooked the beef in a skillet on the stovetop. Either way, the recipe makes a delicious dish. The recipe could be modified by using other vegetables, such as bell pepper or celery. If you prefer, you could use fresh ginger or ginger paste instead of powdered ginger. This recipe is a delicious quick meal.

Oriental Beef Strips on Rice 

• 1 pound round steak
• 1 small onion
• 1 clove garlic, minced
• 1/4 cup soy sauce
• 2 Tbsp. packed brown sugar
• 1/2 tsp. ginger powder
• cooked rice
• sesame seeds

Cut the meat into quarter-inch strips. Mix the onion, garlic, soy sauce, ginger, and sugar. Add to meat and mix well. Cover and chill for at least two hours in the refrigerator. Mix the ingredients before cooking. Broil for 7 to 8 minutes or cook in a skillet, stirring as needed. Serve meat with juices over rice and sprinkle with sesame seeds. Enjoy!

Oven-Dried Tomatoes

With my bumper crop of tomatoes this year, I have struggled to come up with things to do. Recently, Laura suggested that I oven dry tomatoes, which is faster than traditional sun drying but still results in concentrated tomato flavor. Oven-dried tomatoes can be added to salad, mixed into your favorite pasta dish, or added to any recipe calling for tomatoes.

For this batch, I used grape tomatoes so the tomatoes would all be about the same size and require the same time to dry out. I am sure that other tomato types would work fine, but larger tomatoes might require more time in the oven. Dried tomatoes can be saved to use later by packing them in oil while stored in the refrigerator or frozen in an airtight bag. If freezing, first freeze the dried tomatoes in a single layer, then transfer into an airtight bag. Packing the tomatoes in oil or freezing allows the tomatoes to last for months.

Oven-Dried Tomatoes 

• fresh tomatoes
• olive oil for roasting and packing

Clean tomatoes. Cut in half. Layer cut tomatoes on a baking sheet coated with olive oil. Roast in the oven at 375 to 400 degrees for 20 minutes. Lower the temperature to 300 degree and roast for another 60 to 90 minutes. Allow to cool. Pack in a jar with oil or freeze. Enjoy the tomatoes!