Chinese Pepper Steak Mama Holli Style!

Before 

After

Long ago when Mama Holli's babies were young pups, she would load up her bus and haul the pups to Hallettsville, Texas to stay with Granny when her hubby traveled.

Granny LOVED to cook for her family but 

every now and then she

 would request one of us "GIRLS" 

to whip up some Chinese Pepper Steak.

It was a recipe not found in her usual amazing

repertoire of family favorites. Granny was Czech and Czech's did not cook up Chinese food, not even with a Texas twist. She would very quietly ask if I would mind making it for "DINNER" which was actually "LUNCH".

Then we would have leftovers for "SUPPER" 

which was actually "DINNER"!

This is the adapted recipe we would pull out.

The original was posted by Pam Post in the 

Holy Ghost Booster Club Cookbook

back in the 1970's!

Chinese Pepper Steak

1 1/2 lb Cubed Steak - cut in small bite size pieces

1/2 ts Ginger

1/2 ts Sugar

2 Garlic Cloves - minced

1/2 med Onion - sliced

1 Green Bell Pepper - sliced

1 med Tomato - sliced into wedges

1/2 C Soy Sauce

1 C water

1/2 C flour

Toss steak in flour. Brown steak in a skillet with about 3 tablespoons of oil. In a bowl mix soy sauce, ginger, and sugar. Add to steak and then add water. Gravy will thicken quickly. Add more water if needed to keep from sticking to bottom of skillet. Add garlic and simmer 10 minutes covered.

Add peppers, onions and tomatoes to meat, cover and cook on low until desired tenderness. Check every 5 minutes to see if more water is needed to keep from sticking to bottom as gravy will be thick. I usually cook for 10 - 15 minutes on low and then serve it hot over brown rice.

To spice it up add a little chili paste to your liking.

Have a Happy Day

and

REMEMBER

Nobody Puts Mama In A Corner!

Graphic courtesy 

of

Mama is FRESH! Fresh Salsa in The House!

Nana Nucci would call you

FRESH

if you sassed back,

told a joke,

flirted with a boy,

teased her,

pranced around in a new outfit 

or 

if you

did just about anything

other than be a bore!

"Are you getting FRESH with me?",

she would say and then gently cover her mouth and start

laughing out loud!

Mama Holli whips up some 

FRESH Salsa

about once a week for her familia.

It is very similar to the

CHEATER HOLLI HOTSAUCE

recipe but slightly different in taste and preparation.

Pull out the trusty food processor or a blender.

I like to use the FP for this recipe as it works best 

with fresh toms. Over blending the tomatoes can make 

your salsa foamy, which you don't want!

Mama Holli's FRESH Salsa

4 vine ripe tomatoes ( quartered)

1 to 2 serrano peppers

1/3 cup purple onion

1 garlic clove

1 cup or more of cilantro

1/2 tsp of sea salt

1 tsp of red wine vinegar

Blend pepper, garlic, onion and cilantro first until finely chopped.

Add tomatoes one at a time, pulsing a few times in between each one. Add the salt and vinegar. This part is up to you....you can pulse/blend it a little more to make it less chunky or leave it as it is. This Mama does NOT like chunky salsa so I blend pulse it a few more seconds. Not too long though or you will loose the fresh taste of the toms. 

FYI.......

This batch I photographed has extra cilantro. I was craving it that day! The fresh toms will blend more pink than red unlike canned toms, hence the greenish color of this batch.

Serve it up with some chips and you are good to go!

Enjoy!

Sometimes........

Sometimes one just 
has to.....

Go to the farm

Go to the city

Go to the bay

Go to the ocean

Go to the mountains

Go to the beach

Go to the park

Go to the lake

In 2010 

may you make the time 

to 

go to your 

special place!


Photography courtesy 
of 
Mama Holli

Hey Good Lookin! Whatcha Got Cookin!

Look What's Cookin Today!
Magic Fire Crackers!
Mama Liz from El Paso, Texas 
gave this recipe 
to Mama Nancy and 
Mama Nancy gave it to 
little old ME!
Whipped it up last night 
and 
WOW! MAGIC!
My new favorite crackers!

Start with a box of 
 wheat or white saltines.
Line them up in rows in a 9x13 
Tupperware container.
Or in a large Ziplock Bag.

Whisk together:

1 package of Hidden Valley Ranch Salad Dressing Mix

1 1/2 Cups Canola Oil

2 tsps. Garlic Powder

1-2 tsps. Cayenne Pepper

2 Tbs. Dried Red Pepper Flakes

Pour over crackers!

Cover tightly and flip!
Yes I said FLIP!

Flip again after 5 minutes!

Do this for half an hour, 

flipping every 5 minutes!

Open and serve immediately or store 
in same container for up to a week.  
I know what you are thinking.....
NO they are NOT SOGGY!
They are magically dry and yummy!  
Serve with cheese, dip, soups, or even Brie! 
 Last night my kids just scooped 
them up and munched them 
down without any dip!
Fun and Easy!
Not crazy about Saltines?
Try it with Oyster Crackers!

Here is another BIG HIT at Mama's house!



Sausage Cheese Crescent Rolls!

Click HERE!

Nutty Talk

Sammy Squirrel

I like most people enjoy nuts.  So I guess we have that in common with squirrels.  
After doing a little research on the critters I found that we mama's secretly 
desire a genetic factor that squirrels possess.

Squirrels eyes are located high, and on each side of 
their head. This allows them a wide field of vision, 
without turning their head. 

Even though we claim to have eyes in the back of our heads to explain our supervision, we all know this is just another "mama lie" we pull out when needed. 

Definition of a "mama lie": A story fabricated to assist a mama in slightly manipulating the truth, coercing children, avoiding distasteful chores, and basically just getting what we want.

Today I would like to share a nutty recipe with you.

Mr. Yeager's Famous Pralines

1 Box Light Brown Sugar

1 Cup Whipping Cream

2 Tbs White Karo Syrup

2 Cups Chopped Pecans

1 Tbs Butter

Mix sugar,cream, and Karo in a 2 quart microwavable bowl.

Is this beautiful or what?

Cook in microwave on HIGH for 8-10 minutes.

Add butter and pecans.  Beat with a spoon until smooth.  It will take on a glassy look when ready.  Use 2 teaspoons to drop on cookie sheet lined with waxed paper.  Let the pralines set up for about 30 minutes or until hard.  Transfer to a container and keep in the refrigerator until ready to eat.  

These are so easy and yummy!  

Mr. Yeager says they will only taste good 

if after preparing them 

you stand back and yell,

"Gig Em Aggies! Whoop!" 

 It is nutty but it does work!  

Thank you Mr. Yeager!