Pam's Midwest Kitchen Korner

Growing up, my parents and brother were crazy about fruit; there was never a shortage of it in the kitchen, with Mom dishing it out every chance she got.

I didn’t get it…  

Then Bill and I married…  Two sons, a grandson, and many years later, fruit lovers still rule in my family.

And I still don’t get it…

Am I alone in this?  Maybe I’m missing out on Mother Nature’s bounty, but I could never eat another piece of fruit for the rest of my life and be OK with it!


With the exception of the very few fruits I do enjoy occasionally (rarely):  grapefruit, cherries and pineapple, blueberries and blackberries, plus apple pie and banana bread.  The first 2 are why I love this fruit salad!


If there's no pie, a simple fruit salad can be the perfect ending to your dinner, maybe more appropriate than an elaborate combination.  

Ruby red grapefruit tastes great with it’s tart and tangy flavor, it’s higher in some nutrients, such as Vitamins A and C, than white grapefruit, making it the better choice for…

Thought you knew  all there is to know about pork?
Let's see...


*  Throughout history, pork has been the most widely eaten meat in the world, and still is today.
*  It has an impressive consumption rate of 40%, compared to 29% for chicken and 24% for beef.

*  We evidently can’t get enough of bacon, since a third of pork consumed is via bacon.  No surprise there!

*  Most food folklore suggests that New Year’s feasts should include pork and sauerkraut to ensure good luck in the coming year.  We concur!
*  Cincinnati, Ohio celebrates its pork slaughterhouse heritage with the “Flying Pig” marathon each May.
*  Around 20% of pork is made up of protein, making it an important muscle building meat.
*  The record for the longest sausage ever made is 59.14 km (36.7 miles) long, people just love sausages.
*  The average person will eat 28 pigs in their lifetime.
*  Pork tenderloin cuts are almost as lean as skinless chicken breasts.
*  The first recorded recipe for a pork pie was 1390 in the kitchen of…

I’m a big fan of Montreal Steak Seasoning,  with the exception of the  large quantity of salt it contains;  I’d rather add salt to food separately.





Montreal Steak Seasoning was the signature blend used by Montreal butchers to dry-brine grilled and smoked meats.  Its flavor is similar to Easter European pickling spices, and is at its best when sprinkled on beef; however, it’s the perfect seasoning to perk up other meats, seafood, plus vegetables, and stews.

There are a ton of versions of this seasoning, that works well as a dry rub also. You could substitute smoked paprika, thyme, or rosemary, the possibilities are endless.  It’s super easy to make, especially in a Ninja processor.




By the way, if you’ve never used the Ninja Master Prep, you should go for it.  It can perform every function of a food processor, and more, in a flash, just like a Ninja warrior would.  I use it for everything…  from chopping ice to blending smoothies, shredding meat, to chopping veggies for salsa.





I’ve had more th…

Have a Happy Valentine’s Day!





I love to bake; however, I’m admitting here I’m cupcake decorating challenged, meaning I have decorated more than my share of ill-made decorated cupcakes, cookies, you name it!  
I have never gotten the hang of piping icing and envied my MIL's decorating skills when she baked innumerable wedding cakes, and so forth for others.  
This is when the local supermarket comes in to play, where I can select the goodies we’d like that have that professional flair…  




In other words,  I did not bake and decorate these cupcakes,  so no recipe today,  just Happy Valentine’s Day wishes for you all!

This is a Midwest Classic!


Like meatloaf, biscuits and sausage gravy, Johnny Marzetti, lemon meringue pie, jello salads, pot pies, hickory nut cake, creamy chicken casserole, tuna and noodles, nut bread, you get the picture: old-fashioned Midwest church basement supper fare!

Beef and noodles fits into this category perfectly…

Most beef works well; leftover is great, steak, chuck roast, or use deli beef.  Add mushrooms, if you like, add your favorite noodle, thick or thin, and season to your taste.




No matter where you live and how old-fashioned this dish is…

It’s winter here, it's cold and it's time for a hearty dish.

It’s easy, delicious, simple comfort food at its best!

I’m thinking you’ll like like this ~ 
So get your fork ready and make your tummy happy!

Old-fashioned Midwest Beef and Noodles
Ingredients:
1 (12 - 16 ounces) bag egg noodles
1 tablespoon cooking oil
8 ounces beef top sirloin, thinly sliced across the grain
1 onion, sliced thin
1 (14.5 ounces) can beef broth
Salt and pepper,…