Solomon Recipes

I started this blog so I could pass along family recipes to my children. Most of these recipes are Eaton recipes.

But, no need to share the last name Solomon. The majority of the recipes are made by me, Mother Goose, my Sister in law, Gretchen and two friends Leta and HK. If you would like to be a contributor, just holla!


You can contact me at

Please check my family blog out with a clickety click.

Shhh... if you know us please get to know our blog names! Thanks, Mother Goose!

Monday, March 31, 2008

Sour Cream Chicken Enchiladas

Me or my family really enjoy enchiladas. Bill and Spencer are the only ones who usually order these. I have tasted many enchiladas before and none of them have me raving or dying to try another one for at least a year! EXCEPT for these!! My entire family loved them and we look forward to eating them again!I prefer the sour cream sauce as to the tomato base. One of my biggest griefs with enchiladas were they were soggy and the texture!. This one is a FIVE STAR in my book.

Chicken Enchiladas in Sour Cream Sauce
3-4 chicken breasts, cooked & shredded
18 corn tortillas
1/2 cup cooking oil
2 cups shredded cheese (your choice)
1/4 cup butter
3/4 cup minced finely cut onion
1/4 cup flour
2 cups chicken broth
2 cups sour cream
2 (4 oz) cans diced green chilies

In a large bowl, combine cheese, onion, 1 can chilies, 1 cup sour cream and chicken. Set aside.
Fry tortillas in large skillet, one at a time in hot oil for 5 seconds, each side.

Drain tortillas in between paper towels as you cook them. Spoon a good size portion of chicken mixture onto all tortillas, rolling them and placing them seam side down in large greased baking dish.

In sauce pan, melt butter then blend flour into butter to make a roux. Add chicken broth and cook until mixture thickens and bubbles. Stir in sour cream and 1 can green chilies. Be careful not to boil.

Pour sauce over enchiladas and bake at 450 degrees for 15 minutes.
Immediately,set oven to BROIL and cook for another 5 minutes (be careful not to burn)Enchiladas are done when sauce in the center is bubbling. Serve with side of rice or beans.

Thursday, March 27, 2008


OK, so every time I go to Chik-fil-A, I almost always get their chicken Caesar cool wraps I have a very addictive personality. I was addicted to Starbucks and then to jambajuice, and then to chocolate factory, Lowe's Hot dogs or hot dog stands in general, you name a place I probably have had an addiction to it, where I just can't satisfy. I even have addictions to certain cleaning products that I have to have or have to use. The whole reason why I like Chik-fil-A is because they serve CAFFEINE FREE diet coke. I hear they are phasing the caffeine free and will no longer sell it. When I can master my favorite food item or drink from a restaurant I no longer feel the need to go.
I made my own. They are very easy to do and so much cheaper too! So, you got rid of your CF diet coke. I have to say thank you because my wallet is fatter! Here is my spin on a fabulous wrap. The picture shows just a wrap with out any chicken. We were out today, but they taste just as fabulous without! Give it a try. My children have requested these in their lunches.

Xtra large flour tortillas
a package of leafy green lettuce or romaine
Asiago,Parmesan and Romano cheese
Caesar dressing
Rotisserie chicken cubed or chicken breast seasoned and grilled.

Microwave your tortilla for 30 seconds or brown in pan on stove.
Add a handful of greens to your tortilla
sprinkle shredded Parmesan, Romano and asiago cheese liberally onto lettuce
add a small handful of chicken and pour Caesar dressing on top.
Tightly roll tortilla and slice on the diagonal. Perfect, just like the real thing.

Stuffed Manicotti

I had these growing up all the time. I rarely make them for my family because I had issues with ricotta. I can say my issues are resolved with ricotta and I like it again. My family LOVED LOVED these. I will definitely make them again and they are a great dish to make for company. My pictures do this no justice. Had I been making this for company they would have been very pretty and the sauce would have been drizzled on it just perfectly. NO company HENCE no fancy schmancy stuff. Just good eating.

Manicotti shells. There are 14 shells to a box.
Homemade speghetti sauce or your favorite from a can or bottle.
15 oz ricotta
2 cups mozzerella
2 eggs
1/2 lb. sweet italian sausage. ( 3 or 4 sausage links, squeezed out of its casings)
1 lb. lean ground beef.
3 TBL. garlic herb seasoning.
1/2 tsp. salt
1/2 tsp. pepper
3 garlic cloves minced

Boil salted water. Add shells to water and boil for 7 to 8 minutes. Do not over cook. Remove from boiling water and add cold water.
While shells are boiling. Brown sausage and beef. Drain off any fat.
In a large bowl mix ricotta, meat, and seasonings, along with 2 eggs and mozzerella.
Combine and mix well. Drain noodles and begin stuffing from one end and then flip and stuff the other. Making sure they are even through out.

Place in baking dish or 9x13 pan. Add a little sauce to the bottom of baking dish. cover completely. Add shells on top of sauce. Pour remaining sauce over shells and top with more mozzerella cheese. Cover with foil and bake in over for 30 minutes on 350 degrees. Remove foil covering and bake an additional 10 minutes.

I doubled the recipe and used 2 boxes of shells along with the large container of ricotta and just added things to my liking.

Tuesday, March 25, 2008

Breaded EggPlant

This is another childhood recipe of my grandma's that I have shared with my family! My children all scrunched their noses at what I brought in and what it looked like cut. Aden was first to say I don't like that. He hadn't even tried it. I was a little perturbed and replied, "Aden, when is the last time I have made something that you did not like or would not eat??"" : dead silence: EXACTLY MY POINT! I have never lied to my children about food and tastes. I know their taste buds. I was never lied to about food and whether or not I would like it. So, I have always told them if I thought they would like it or not. We try new foods all the time.

THIS IS A HIT IN OUR HOME! and they are all anxious to try this strange new vegetable. I am going to bake it next time. I loved that my grandparents had a garden when I was younger. It gave me a love for fresh vegetables. It makes me want to have a garden too.

FEATURING: Bread crumbs, garlic herb seasoning and eggs, and eggplant
Wash and slice eggplant as you would a tomato.
Mix bread crumbs. if you do not have bread crumbs, toast your own in the oven. Tear peices of bread apart and place them on a cookie sheet. Toss them in the oven on 350 or you can broil. When toasted remove and crush gently in a plastic ziploc bag.

Dip each slice of eggplant into egg and coat with bread crumb and garlic herb mixture. I use 1 cup herb mixture.
In a hot skillet add 3TBL garlic oil and let pan get hot. When hot add breaded eggplant and cook. Allow to cook for 2 or 3 minutes until tender and brown. If it browns too quickly turn down heat. You want the eggplant to be tender. FLIP! and repeat the same process.
Remove from skillet onto a paper towel plate and let drain. Serve with a seasoned dressing sauce. Mayonaisse, milk and texas hot pete sauce. Drizzle over the top and serve! HMmm... Mmmm... Good

Saturday, March 22, 2008

Resurrection Rolls

Give each child a triangle of crescent rolls. The crescent roll represents the cloth that Jesus was wrapped in.
Read Matthew 27:57-61

1. Give each child a marshmallow. This represents Jesus.

2. Have him/her dip the marshmallow in melted butter. This represents the oils of embalming.

3. Now dip the buttered marshmallow in the cinnamon and sugar which represents the spices used to anoint the body.

4. Then wrap up the coated marshmallow tightly in the crescent roll (not like a typical crescent roll up, but bring the sides up and seal the marshmallow inside.) This represents the wrapping of Jesus’ body after death.
5. Place in a 350 degree oven for 10-12 minutes. (The oven represents the tomb - pretend like it was three days!)

This is a fun recipe that uses Crescent rolls and a disappearing marshmallow!
Ok, along with doing our Easter cookies we do the resurrection rolls too. They are so easy and quick to do and I can not resist another scriptural story. There is an Easter cake but we have never baked it before. The Easter cake that is tradition in the Eaton family calls for 13 eggs and cracked wheat. I love it! My grandmother would scream everytime I put ketchup on mine. It had that many eggs, why not?? I asked her for the recipe and sadly she can not remember it. My mom may have the recipe. But until then....
Preheat Oven to 350 degrees

Crescent rolls
Melted butter
Large marshmallows
6. Let the rolls cool slightly. The children can open their rolls (cloth) and discover that Jesus is no longer there, HE IS RISEN!!!! (The marshmallow melts and the crescent roll is puffed up, but empty.)
read Matthew 28:5-8

Easter Story Cookies

This is a great recipe to teach your Children the REAL story of Easter. That the Lord Jesus Christ
our Savior is not dead but has Risen. We serve a Risen Savior......

My children have always loved doing these each year. I love it too. What is great as each year we get to talk a little more in depth about Christ.WE have done this since Spencer was 4. The recipe can be found in countless places on line but the true author is unknown. Pictures to follow.

So Grab your Apron and Let's Get Started!!!!!!!

You will need:
1 cup whole pecans
1 teaspoon vinegar
3 egg whites
a pinch salt
1 cup sugar
a zipper baggy
1 wooden spoon
scotch tape

These are to be made the evening before Easter. Preheat oven to 300F.
*** (this is very important --- don't wait until you are half done with the recipe).
Place pecans in zipper baggy and let children beat them with the wooden spoon
to break into small pieces. Explain that after Jesus was arrested. He
was beaten by the Roman soldiers. Read: John 19:1-3
Beat the pecans - Read appropriate scripture. Christ was beaten

Let each child smell the vinegar. Put 1 teaspoon vinegar into mixing bowl.
Explain that when Jesus was thirsty on the cross He was given vinegar
to drink. Read: John 19:28-30
Read Scripture: When Christ was thirsty He asked for a drink. add 1tsp. vinegar

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life
to give us life. Read: John 10:10&11

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest
into the bowl. Explain that this represents the salty tears shed by Jesus' followers,
and the bitterness of our own sin. Read: Luke 23:27

So far the ingredients are not very appetizing. Add 1 cup sugar. Explain that the
sweetest part of the story is that Jesus died because He loves us. He wants us to
know and belong to Him. Read: Psalm 34:8 and John 3:16

Beat with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed.
Explain that the color white represents the purity in God's eyes of those whose sins
have been cleansed by Jesus. Read: Isaiah 1:18 and John 3:1-3

Fold in broken nuts. Drop by teaspoon onto waxed paper covered cookie sheet.
Explain that each mound represents the rocky tomb where Jesus' body was laid.
Read: Matthew 27:57-60

Spoon out onto wax paper

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door.
Explain that Jesus' tomb was sealed. Read: Matthew 27:65-66


Explain that they may feel sad to leave the cookies in the oven overnight.
Jesus' followers were in despair when the tomb was sealed. Read: John 16:20&22

On Resurrection Sunday (Easter) morning, open the oven and give everyone a cookie. Notice the cracked
surface and take a bite. The cookies are hollow! On the first Easter Jesus' followers were amazed
to find the tomb open and empty. Read: Matthew 28:1-9

Monday, March 17, 2008

Cornbeef and cabbage

St. Patty's day Dinner.

Cornbeef and cabbage in a slow cooker.

3 to 4lb corn beef brisket
1 large head of cabbage, quartered and cored
1 large bag of baby carrots
8 med to small potatoes

Add vegetables to bottom of slow cooker, add meat on top and pour 2 cups of water into slow cooker. Cook on high for 8 hours. Everything will turn out tender and delish!

Sunday, March 16, 2008


Philly Cheese Steaks

2 lbs lean roast beef from the deli
1 lb provolone cheese
4 green bell peppers
2 large sweet onions
1 large container of mushrooms
2 pkgs. hoagie rolls

Brown roast beef on electric grill adding a slice of provolone to it. Chop meat slightly.

slice peppers, mushrooms and onions. Saute' each seperately in their pans with a stick to a half of stick butter. Cover until tender.

Assemble your sandwhich. Add A-1 if desired and any or all toppings. Enjoy!!!
This is a great meal to have with a group.

Saturday, March 15, 2008


This is an easy night for us! and well we have this junk food occassionally. I love to make a hamburger and load it with everything I can possibly think of. We have tomatoes, onions, pickles, lettuce, pineapples, cheese, jalapenos, and Bill even fries and egg. By the time you add all of your favorite toppings this burger is fit for a king. We did not have fresh ground sirloin. We used ::eek:: frozen hamburger patties. Pretty easy simple meal. Serve with a salad or vegetable and fruit.

The secret to getting your cheese to melt on a burger is to cover your burger with a lid or pot and it will melt the cheese on top. I saw this done on one of the food network shows.

Pani PoPo

My family absolutely loves these. WE have had perfect pani popo rolls etc but our dear friends have moved half way across the country. These have been a close substitute and I keep trying to perfect the recipes. One of these days I will get it. WE still have an empty pan when I make it though.

5 3/4 to 6 1/4 cups all purpose flour
1 package yeast
2 1/4 cups milk
2 TBL milk
1 TBL sugar
1 TBL shortening, margarine OR butter
1 tsp. salt
1/4 tsp. vanilla

Mix 2 1/2 cups flour add yeast. In a sauce pan heat and stir milk, sugar and butter and salt til warm, until butter or shortening almost melts. Add to flour mixture. Beat with an electric mixer on low for 30 seconds, scraping bowl constantly.
Stir in as much of the flour as you can to make it a moderately stiff dough. That is smooth and easy to pull.

Put some crisco shortening on your hands. This will add moisture to your rolls and make it easier to handle. Shape in a bowl and put in greased bowl. Turn dough over to grease both sides of ball. Cover bowl and dough and let rise in the oven on the top rack. Put a pan of hot water below. The steam will help to rise the dough.
Punch dough down in approx. 45 minutes. Roll 18 balls and cover for 10 minutes while you make the following milk recipe.

2 cans coconut milk
1 cup sugar (more if you like it sweeter)
1 TBL cornstarch

Add 2 cans cocunut milk and sugar to sauce pan.

In 2 13x9 pans add half the milk mixture to each pan and add 9 rolls to each pan.
Bake at 375 degrees in the oven and bake for 20 minutes or until the rolls are done.

Pot Roast

I made this crockpot recipe on Monday night because Aden had practice and Kai had to be at practice at 5pm and I chose to work during the morning. I knew our family would be hungry and I would be tired so I started this baby at 4:30 am, in the slow cooker. It was delish!

A friend of mine gave me this recipe. It's very good and oh so easy. It's very tender and juicy and being the meat lover that I am, I truly enjoy this meal. The best part is you get several meals out of this. Sometimes I make empanadas with leftover meat, some veggies and pie dough. Other times I make tacos or burritos. You can make whatever you want and lots of it. 4lbs is plenty 'o meat. Enjoy!

Pot Roast recipe:
4-5 pound boneless roast - trimmed
2 large onions
carrots, celery, and new potatoes (as many as you would like)
salt and pepper
1 lipton onion soup mix
1 tsp. garlic powder
1 tsp. onion powder
1/3 c. maple syrup
2 tsp. chili powder
1 tsp. ground cumin

1/2 cup water
Arrange vegetables in slow cooker. Season roast with salt and pepper and lipton soup mix and rub all over with flour. Place roast on top of veggies. Whisk last 6
ingredients and pour over beef. Cover and cook on LOW 12 hours or HIGH 8 hours.

Ritz Cracker Green Beans

Ok, this is a childhood recipe that my dad would always make whenever he had to cook with green beans. It was the only way I would eat green beans when I was young. To this day, it is a favorite of mine. Besides, the fresh green beans in a garlic butter sauce. Whenever, I eat green beans prepared this way it brings me straight back to a trip down memory lane. Hmmm... mmmm... good. My children love it this way too. They pretty much like vegetables.

1 Large can of green beans
1 package ritz crackers
1 stick butter

Drain green beans and pour into a skillet or pot. Add butter and let melt. Crush crackers and add to mix. Toss lightly until each bean is coated and crackers are moistened with butter. Add salt and pepper to taste. VOILA! Serve!

Wednesday, March 12, 2008


This is our family's base recipe for chilli. We basically like it plain with no extras added to it except for a little more heat.

1 or 2lbs. lean ground beef
1 large can red kidney beans
1 large can dark red kidney beans (drained)
1 packet McCormick chilli seasoning packet
2 large cans tomato sauce
chilli powder
sour cream
shredded cheese

Brown ground beef in skillet and drain off fat.
Add seasoning packet and follow directions.
Pour all contents of cans into a large stock pot and then add meat.
Simmer on stove top or in crockpot until hot. Add extra chilli powder to add flavor to your liking. At times, we may add a can or two of corn.

Serve with cornbread or rice. Add toppings if desired.
Cornbread is jiffy mix.

Simple Fruit Salad

2 Sunday's ago our family had dinner at a friends home. She made this great fruit salad. My children really enjoyed it. It was light and fresh and hit the spot. This happens to be one of Kai's favorite. Does it surprise you? She seems to love the simplest of meals. I love that!

Fruit Salad

Two Cans of Tropical Fruit Salad (fruit cocktail)
One Can of Pineapple Pieces
2 Bananas sliced
All cans of fruit are drained
1 Container of Cool-Whip Lite (reg. size not family size)
I used the family size although good, it was a litte too much.

I also was looking through my pantry to add pistachio pudding to the cool whip but we did not have any. It reminds me of a dessert similar to the one that was my favorite when I was a child. I hadn't had it in a while. I will have to dig for the recipe.