Gob Frosting

2 C Milk
12 Tbs flour
2 C Sugar
2 C Butter flavored Crisco
4 tsp vanilla
1/2 tsp salt

Over low heat mixing constantly combine milk and flour

Beat sugar, Crisco, vanilla and salt until fluffy. Gradually add in Milk and flour mixture, beat until fluffy

Gram's Gobs

2 C Sugar
1/2 C Crisco
2 Eggs
1 C buttermilk
3/4 C boiling Water
1 tsp vanilla
4C Flour
1/2 C Cocoa
2tsp baking Soda
1/2 tbs Salt
1/2 tsp Baking Powder

Cream together sugar, Crisco and eggs
add buttermilk, water and vanilla

In another bowl sift together flour, cocoa, baking soda, salt,baking powder

Add dry ingredients to liquid mixture

Spoon (tsp) on to ungreased cookie sheet

Bake 5 mins at 400 or 9 mins at 325

Put two cookies together with gob frosting

My Persian Prince

I didn't even make it through the first month of 2011 and I already missed a week of cooking & Blogging! We'll I suppose it can be expected - it was my Birthday after all (my 26 . . . for the 3rd time). In addition to that it was absolutely the craziest week at work - easily trumping black Friday and Christmas. It included inventory AND a corporate Visit. So I was a bit sleep deprived but thankfully able to recharge with a wonderful extended weekend off with my fantastical Husband - but sadly did not make one home made meal at all last week. Thankfully things are now calmed down and should stay that way for the next few months. This week to make up for last I asked the Mr. to pick out this weeks recipe. When he picked salad-e Olivieh (his FAVorite)I was a little daunted.

*Sigh*

But now as I here absolutely stuffed, I admit, I am quite proud of myself. Going to the Mr.'s parents and eating so many delicious Persian dishes really made me want to be able to duplicate them for Him at home. He has introduced me to Middle Eastern restaurants throughout the Orlando area and its turned out to be some of my favorite food. Every thing is so different than the Italian food I grew up with and that I could make with my eyes closed so the thought of trying to master a new ethnic food was not some thing I thought would be easy. Turns out (thanks to my Mother-In-Law's detailed recipes) it is do-able! I remember having salad-e Oliveh on my first trip to Ohio and loved it. I thought in my head I could make a cheaters version (ie canned chicken etc), but never tried. I remember my MIL telling me it took all the pots in the kitchen but was totally worth it as the boys loved it. Well it totally would have taken all the pots in my kitchen had I had them! Looking at my pots and pans this morning I realized I have 2 mini pots, 3 Super large pot and 1 yes ONE every day pot, That being said I cooked the eggs, potatoes and chicken one at a time in the same pot. This began at 11am and lasted until well after 1. The one good thing being the super easy clean up because there was only one pan to wash. ;) Once every thing was cooked I grated it all and assembled the rest of the ingredients and had a moment of panic : "who is going to eat ALL of this?" it made so much! I sent out a quick text and Facebook post and had some friends over to share and sent some home with them as well!

I served it with Pita bread and some chips (because I need some "crunch" at dinner) Mr says its usually a dish that is kept in the refrigerator, ready when some one wants a snack. Its ideal for lunch or a light dinner. Its now my #1 go to option for this years summer cook outs or Pot luck but I'll have to invest in one of those carrying cases with the cool packs to keep it cold. One other option I am considering is half-ing the recipe to make it closer to a 2 person serving size.

I must admit, I love nothing more than hearing my cooking tastes just like his Moms from my Persian Prince :)

Salad-e Olivieh

AKA - Persian Chicken Salad.

5 Medium Potatoes boiled, peeled then grated
4 hard boiled eggs - grated
3 or 4 Chicken Breasts boiled & torn into bite size pieces
3 dill pickles grated

Combine above ingredients and mix in
5 table spoons lemon juice
5 table spoons vegetable oil
3 tsp salt
add Mayo to make it a potato salad consistency
gently fold in
1 can drained Peas

Enjoy with some Pita Bread

Chocolate fix

LOVE Tongo Bars - The Mr. calls them white brownies with chocolate chip - I don't care what you call them as long as I can eat them! I love that the ingredients are so basic and there was no need to run to the store to make them, as I had everything in my pantry. Work has been crazy and today we had to go in at 5am to do inventory. 5 am is bad but this is when a 30 minute commute hurts! I was in bed by 9:30pm and the alarm when off at 3:30am - yikes! I admit the snooze was hit a few times but I finally made it up and showered and out the door with my pan of Towanda bars for which my employees were grateful. They all ask why I work retail and don't open my own bakery hahahaha if only they knew how easy baking was. As I made these bars I wondered why I alway opt for the box stuff when baking from scratch is just as easy with only a few more measuring cups and spoons to clean? My only concern is that the middle collapses after it cools - The Mr. assured me that thats whats supposed to happen but maybe hes just trying to make me feel better :)

Aunt Kim's Tongo Bars

This week I am not hosting our weekly dinner with friends. Since I don't have to worry about a menu I offered to bring dessert. So here is what I'll be making tomorrow

2/3c Melted Butter
2c packed Brown Sugar
2 eggs
(beat these together)

add
2c flour
1tsp Baking Powder
1tsp salt
1/2tsp Baking Soda

Put in a greased 9x13 pan
Top with 1 cup Chocolate Chips
Bake at 350 for 35 mins

Big Hit!

A few friends and I take turns hosting dinner each week and this week I offered since I knew I was planning to make this. Chicken Tavern was a hit with my dinner guests, I believe everyone had seconds and no left overs went to waste.  One dinner guest even offered to take left overs home! It was pretty simple to make. Hubby says it looked like his moms and even tasted the same (except for the celery which i didn't cut small enough) Not every one is a fan of mushrooms and its one of the main parts so be sure you've got mushroom lovers before making.

Mom's Chicken Tavern Style Ingredients

I'm planning to make this Thursday or Friday, depending on how work and my day "off" go. :)


Here's what you'll need . . . . 


2 Chicken Breast
Celery
Onion
Salt
2 cups Cooked White Rice
1/3 C Margarine
1/2 C Flour
1 C Evaporated Milk
2 Cans Mushrooms
1/2 tsp Tumerik
1/2 tsp Oregano
3/4 C shredded Cheddar Cheese 




Cook 2 Chicken Breasts with Celery, Onion and salt to make a broth.
Remove the chicken and tear into bite size piece. Save broth. Cook 2 cups of rice.
In a sauce pan melt 1/3 cup margarine & whisk in 1/2 cup of flour until smooth. Remover from heat. 
In a separate bowl mix 1cup evaporated milk, juice from mushrooms and remaining chicken broth so  it makes 4cups. add 1 tsp salt 1/2 tsp tumerik and 1/2 tsp oregano.Cook with flour mixture until thick.   add 3/4 cup cheddar cheese.


Layer rice, then mushrooms, chicken and  top with sauce


Bake 30 mins at 350!