Suggested menu for a group discussion about Chasing Pearl.
Those who followed my Hallee the Homemaker website know that one thing I am passionate about in life is selecting, cooking, and savoring good whole real food. A special luncheon just goes hand in hand with hospitality and ministry.
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The Texas Pearl was famous for its corned beef hash. You can serve this with sliced cheese on top, or top it with a fried egg. Make it the night before and heat it under the broiler for a healthy, delicious breakfast meal.
2 TBS extra virgin olive oil
2 medium baking potatoes
1/2 tsp salt (Kosher or sea salt is best)
1/4 tsp freshly ground black pepper
8 ounces cooked corned beef
1 white onion
1 bell pepper
4 TBS unsalted butter
Dice the corned beef.
Finely dice the onion.
Finely dice the green pepper.
Peel and dice the potatoes
Heat the oil in a skillet. Add the potatoes. Sprinkle with salt and pepper. Cook until they start to brown, stirring regularly, about 5 minutes.
Add the corned beef and cook, stirring, until it releases some fat and starts to brown. Add the onion, bell pepper. Cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
Grandma Vi loved to wow her customers with her crepes served with a fresh berry sauce. These are a wonderful addition to any Sunday brunch, or for a special occasion.
1 1/2 cup flour (I use fresh ground soft white wheat)
1/2 tsp baking powder (aluminum free is best)
1/2 tsp salt (Kosher or sea salt is best)
2 cups milk
2 large eggs
2 TBS melted butter
1 TBS honey
1/2 tsp vanilla extract
1 cup raspberries
1 cup blueberries
2 TBS honey
1/2 tsp ground cinnamon
1/2 cup filtered water
Put the berries, honey, water, and cinnamon into a small pot and simmer on medium heat until all of the berries break down and melt together into a sauce-like consistency. This will take about 15-20 minutes. Set aside.
In a bowl, whisk the flour, baking powder, and salt together. Add the milk, eggs, butter, honey, and vanilla. Mix until smooth.
Heat a non-stick pan over medium heat and add a small pat of butter or spray with non-stick cooking spray to make sure that the crepe doesn’t stick to the pan. Measure about 1/2 cup batter into the pan and spread it out until it is a circle about 6-8 inches in diameter. Cook 1-2 minutes, or until the batter is no longer shiny. Using a rubber spatula, flip the crepe and cook the other side for 1-2 minutes, until golden brown.
Fold in half then in half again. Dust with powdered sugar and top with the berry sauce.
Scarlett knows that an excess of tomatoes means an opportunity to make the most delicious tomato juice, packed with vitamins and minerals that will give her family and guests a boost in the morning that simple citrus juice won’t give.
3 pounds very ripe garden tomatoes, cored, roughly chopped
1 1/4 cups chopped celery with leaves
1/3 cup chopped onion
2 TBS honey (to taste)
1 tsp salt
Pinch black pepper
A couple shakes of Tabasco sauce, about 6-8 drops (to taste)
Place all ingredients in a stainless-steel saucepan and bring to a boil. Lower heat and simmer, uncovered, for about 25 minutes, or until soupy.
Let cool slightly. Force the mixture through a sieve or a food mill. Cool completely.
Store in a tightly covered container. Will keep for about 1 week in the refrigerator.