Today is Saturday the 30th of March.. Tomorrow is Easter Sunday and a blessed day that is for all,  Thank you God for giving us your Son and for loving us all.
I am posting today a recipe that my wonderful miracle worker at Salon Salon (Raene) asked me for.  So here goes.

Green Tomato Pie

1 1/2 cups of sugar
5 Tablespoons of all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon of nutmeg
1/4 teaspoon ground cloves
Pinch of salt
3 cups of thinly sliced green tomatoes
1 tablespoon of vinegar
1 tablespoon of butter.
Crust for double crusted pie..

Mix together the sugar, flour, cinnamon, nutmeg, cloves and salt.
Mix the tomatoes with the vinegar.
Combine all together and place in pie crust.
Dot with the butter and then top with the pie crust (I lattice my top)

Bake at 350 for 1 hour or until the tomatoes are tender.
Cool to room temperature.
Happy Easter to all!

Enjoy!

My Son is visiting from AZ and we have had a wonderful time talking and of course eating.  Last night I made Tri-tip. The tri-tip steak is cut from the tri-tip roast. The tri-tip roast is a triangular section of the sirloin primal and comes from the point where the sirloin meets the round and flank primals (tell your butcher this if he doesn't know what a tri-tip is). This is how I prepared it.


Marinade the tri-tip in the following for about 1 hour at room temperature:

1/4 cup oil
1/2 cup soy sauce
1/4 red wine
2 tsp. grounded ginger
1 tsp minced garlic

 Put in oven at about 400 to 450  degrees and cook until temperature reaches 125 or 135 degrees..(rare or med rare)
Slice thin against the grain.

Makes great sandwiches the next day!

Enjoy!

Today is Friday the 1st of March and the sun is shinning and the temp is about 67 degrees....Just beautiful spring weather here in Nevada.
I have been baking and cooking for my friends and neighbors each day.  Today I am making a pound cake and having steak for dinner.
My Grandson just made stroganoff for dinner last night and I would like to post my recipe for you to try:

1 ribeye steak cut into strips.
2 tbsp. butter
2 tbsp. flour
I package of onion soup mix
5 to 8 oz.water (or beef stock)
8 oz.sour cream
1/2 bag of frozen peas
salt and pepper to taste

Salt and pepper meat  then brown in skillet with canola oil.   Remove steak from skillet.

Add butter and flour and scrap up the brown bits in bottom of skillet
add the water and onion soup mix.
put the steak back in skillet and then add peas.
Just before ready to serve add the sour cream

I serve my stroganoff over cooked papperdelle noodles.
Enjoy!!