Archive for the ‘Cooking with BSAM’ Category

Potato Pancakes

Potato Pancakes


2 very large or 4 small Yukon Gold potatoes                        1/2 large sweet onion, like Vidalia

1 egg                                                                                                     1 teaspoon salt

2 tablespoons flour                                                                        4 tablespoons margarine, divided


Preheat oven to 250 degrees F.  Place a nonstick baking sheet on middle rack.

Grate potatoes and onion into the bowl of a food processor.  Place grated mixture in a strainer and press on potatoes with the bake of a spoon to drain excess liquid.  Place chopping blade in processor; add grated potatoes and onion, egg, salt, and flour.  Pulse just until mixture is combined.  Transfer mixture to a medium bowl.

Melt 2 tablespoons margarine in a large nonstick skillet over medium heat.  Add 3 half-cup measures of potato mixture to skillet, placing well apart.  Flatten mixture with a firm spatula.  Cook potato pancakes for 3 minutes, until browned on the underside.  Then flip pancakes and cook 2 minutes more.  Transfer pancakes to baking sheet in oven to keep them warm while you cook the second batch of pancakes.

Repeat process with remaining potato pancake batter.  Serve immediately.

Slow Cooker Pulled Pork

1 tablespoon olive oil                                                    1 teaspoon crushed red pepper flakes

1 (3 1/2 – 4 pound) boneless pork loin                      1 tablespoon Worcestershire sauce

1 cup chopped sweet onions, like Vidalia                  1 teaspoon dry mustard

1 cup cider vinegar                                                        1 teaspoon salt

3/4 cup ketchup                                                             1 teaspoon black pepper

1/2 cup dark molasses                                                   Sandwich buns

1/2 cup dark brown sugar, packed


Place olive oil in a large nonstick skillet over medium heat.  Add pork loin and brown on all sides, about 3 minutes.  Transfer to slow cooker.

Pour off remaining olive oil from pan.  Add onions and saute’, stirring occasionally, until golden, about 2 minutes.  Reduce heat to low.  Add vinegar, ketchup, molasses, brown sugar, red pepper flakes, Worcestershire sauce, dry mustard, salt, and pepper.  Stir to mix well.  Increase heat to medium-high.  Bring mixture to a boil and cook, stirring constantly, for 1 minutes.  Pour vinegar mixture over pork loin in slow cooker.

Cook pork on low for 10 hours or on high for 5 hours, until pork is fork-tender.

Transfer pork to cutting board and shred.  Return shredded pork to sauce and stir to combine. 

Serve on sandwich buns.  (Or, you can keep pork warm in cooker on low to serve later.)

Chocolate Nut Zucchini Cake


This was given to me by a friend. It is equally good with or without the nuts.

3 squares unsweetened chocolate or you may substitute (3 Tbsp butter plus ½ cup and 1 more Tbsp. cocoa powder)

3 cups flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

4 eggs

3 cups sugar

1 ½ cups salad oil

1 teaspoon vanilla

3 cups grated zucchini

1 cup chopped walnuts or pecans

Sift flour, baking powder, baking soda, and salt. Set to one side. Melt chocolate (or butter and then add cocoa powder) and cool slightly. Beat eggs. Add sugar, oil and vanilla. Beat well then add melted chocolate, zucchini and nuts and mix thoroughly. Finally, add flour mixture. Beat until well blended.

Bake at 325 degrees F. until top springs back when touched with finger (approximately 55-60 minutes).

Yields 3-4 loaves or one 9×13 inch cake.

If you ever meet someone who says, “What am I going to do with all this zucchini?” you now have a delicious answer! Enjoy.


Gooey Butter Cake

Simple and delicious.  Try using other flavored cake mixes for a nice variation.



1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted


1 8-ounce package cream cheese, softened
2 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar



Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

In a large bowl, beat the cream cheese until smooth.  Add the eggs, vanilla, and butter and beat together. 

Next, add the powdered sugar and mix well.  Spread over cake batter and bake for 40 to 50 minutes.  Make sure not to over bake as the center should be a little gooey.


Mini Pizza Snacks

Mini Pizza Snacks

These make a great appetizer or snack for your Super Bowl party!

1 pound of pork sausage
1 Tablespoon Worcestershire sauce
2 Tablespoons ketchup
1 pound Velveeta (or similar) cheese
Garlic salt and ground oregano to taste
1 loaf party size rye or pumpernickel bread

Brown and drain sausage, then sprinkle with Worcestershire sauce and add the ketchup.
Melt cheese over low heat or in microwave; stir in the prepared sausage.
Spread on individual slices of party-size bread.
Sprinkle with a touch of garlic salt and ground oregano.
Bake on cookie sheets at 400 degrees Fahrenheit for 3-5 minutes.

Can be made ahead of time, frozen and used as needed.  Allow to thaw slightly and increase baking time if frozen.

Juanita Golden
BSAM President-Elect 2013

Grandma’s Wacky Cake


This is a Depression era cake recipe.  It also goes by the name of Vinegar Cake.  It is a perfect alternative for those who are allergic to milk or eggs.

Don’t let the ingredients fool you, give it a try.  It is so good you don’t need frosting!  Best served warm topped with a sprinkling of powdered sugar.

You will need an  8” x 8” pan, glass or metal.  Do not grease the pan.

Sift the following ingredients into the baking pan and mix thoroughly:
1 ½ cups flour
1 cup granulated white sugar
½ teaspoon salt
1 teaspoon baking soda
¼ cup cocoa powder

Mound the mixed dry ingredients up and make 3 deep holes in the mound with a knife.  Put one of the following ingredients in each hole in the order listed:
1 teaspoon vanilla
1/3 cup vegetable oil
1 Tablespoon white vinegar

Pour 1 cup COLD water over all the ingredients and mix well with a spoon.  Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted in the center comes out clean.

Hope you enjoy this family favorite!
Juanita Golden
BSAM President-Elect 2013

Top 10 Reasons to Freezer Cook

  1. Costs less than eating out.
  2. Healthier Meals: You have control over ingredients!
  3. Custom-made meals: Use what your family likes – leave out ingredients that you don’t care for!
  4. Saves time on busy evenings.
  5. Reclaim dinner time as family time!
  6. Unexpected company meals ready!
  7. Easily provide a meal for families following illness/surgery/birth or a death in the family.
  8. You control the portion size! Divide recipe into portions that fit your family. If you make a recipe for 6 divide it into 3 packages for 2 people!
  9. Less waste!
  10. Lunches are a breeze! Have wraps and sandwiches ready to pull out of the freezer. They’ll be thawed out in time for lunch!

Vickie Stanley
BSAM Secretary/Treasurer

Barbecued Brisket

5-6 pound Brisket
¼ cup Liquid Smoke
3 T. Worcestershire Sauce
1 t. Garlic Salt
1 t. Onion Salt
1 t. Celery Salt

(Note: I use 3 t. Nature Season Salt – which has all 3 flavors.)

Marinate brisket overnight in above mixture. Place meat and all juice in pan. Bake covered for 6 hours at 275 degrees. Cool well overnight. Slice thin. Put meat back in pan. Pour generous amount of barbecue sauce on top. Sprinkle brown sugar on top. Cover with foil and bake 1 hour at 275 degrees.

Pineapple Bread Pudding

2 cups Sugar
2 Eggs
½ cup Butter (1stick cut into small pieces)
½ cup Milk
1 large can of chunk Pineapple with juice
10 Slices of Bread – Cubed

Heat oven to 350 degrees.
Mix all ingredients except bread in 13×9” baking dish; fold in bread.
Bake for 45 minutes.

Poor Man’s Meal

¼ cup Olive Oil
1 Onion – chopped
6 Potatoes – sliced (peel if preferred)
1 Package of Hotdogs – sliced
Salt and Pepper to taste
1 cup water (add a little more if needed as it cooks)

In large pan on medium heat cook all the above stirring occasionally, simmer till potatoes are done. Serve with Catsup.