Destination: Sanctification

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Location: Heart of Texas, United States

Monday, September 22, 2008

Welcome, Autumn

Did you know that there are only two days out of the year where day and night are of equal length? There's something special about that. So, after reading "The Book of New Family Traditions: How to Create Great Rituals for Holidays & Everydays" by Meg Cox we have a plan to make it a tradition to make some sort of appropriate fall decoration for the dinner table and make a dessert with apples. This evening we will cut out a few leaves from a variety of colored paper to make a center piece. Dessert will be something a kin to a pie/dumpling/cobbler deal. I'll post the recipe if it turns out nicely. Otherwise, I would like to wish every one a happy new season that celebrates cool air, school fundraisers, chili cook offs, and my favorite - - school supplies!

Monday, September 08, 2008

Cowboy Camp Supper

A. K. A. Hungry Jack as stated by the original recipe umteen years ago when I first made it as a bride.

Our cowboy-in-residence loves anything cowboy related. Whilst helping in the kitchen to prepare said dish - he didn't feel that the name "Hungry Jack" really conveyed the essence of this hearty meal. And so, I asked him what would he rename it if he could. With only a very small pause for thought, my eight-year-old son duly dubbed it "Cowboy Camp Supper". And so I am happy to share this delightful recipe with you! *Feel free to call it what ever you want to.*

Here's what you'll need to rustle up:
* 1 lb. lean ground beef (93/7)
* Best Texas-sized sweet onion you can find
* 52 ounce can of Ranch Style Beans
* Kraft Original BBQ Sauce (use a bit over half the bottle)
* Brown sugar (light, dark - whatever you have) about 1/2 cup packed
* Buttermilk biscuits (from scratch, a can, or frozen) 6, 8, or 12
* Grated cheese (calls for sharp cheddar, mild works too or Mexi mix)

You are going to need a big pot. Dice the onion very large, not tiny - chunks of onion. Brown the meat and onion at the same time. The meat is lean enough that draining is not necessary. Add in the beans, then the bbq sauce, and brown sugar. Stir well and let simmer. It may look soupy at first, but as it simmers uncovered it will thicken up a bit. Stir occasionally so it doesn't stick to the bottom. Bake your biscuits. Serve this way: Cut biscuit down the middle and lay on plate or bowl, sprinkle cheese, ladle meat/bean mix over this and then sprinkle some more cheese. Enjoy! Can't you just see a big pot of this next to the chuck wagon with a bunch of cowboys scraping their plates. My little cowboy does.

*Since this does make so much, I serve the left over biscuits with breakfast in the morning and then reheat and serve left over meat/bean mix over toasted bread for lunch.* Yummy!