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!

Wednesday, April 30, 2008

Cupcakes from Scratch

2 1/3 cups all purpose flour

1 tablespoon baking powder

3/4 teaspoon salt

1 1/2 cups white sugar

1/2 cup oil

2 eggs

11/2 cup milk

1 teaspoon vanilla

Mix all dry ingredients then add wet ingredients. Line each mini muffin with liner and fill with 1 tablespoon each.

*For chocolate cake add 1/4 cup cocoa

*For white cake: Prepare as for the basic cake except use 3 egg whites for the the whole eggs. White may be beaten separately and added for lighter cake

Bake 350 for 15 minutes.

cool completely.

Confectioners sugar icing:

1/2 cup butter

1/4 cup milk

1/4 tsp. salt

1 tsp. vanilla

6 cups of confectioners sugar

Mix all together and add your favorite color food coloring!! YUM

Tuesday, April 29, 2008

Bella's Doggy Treats

Bella's Favorite yummy treats!

1/2 cup milk

1 egg

2 spoonfuls of peanut butter

a dash of water

a dash of salt

1 1/4 cup flour

Heat oven to 350

mix egg, peanut butter, water and milk in bowl. Next add flour and salt. Mix well and dump on cookie sheet. Spread with spoon. Bake for 20 minutes. Cut into squares or shapes with cookie cutters. Let cool completely. Store in zip lock bag.

Homemade Wheat Bread

Wheat Bread

Add the following to the mixing bowl:
1 heaping tablespoon of Baking Yeast
1 cup of honey
4 cups of very warm water

Stir with wire whip
Let rise approximately 15 minutes until yeast pops to the top (Do not go longer than 20-25 minutes)
Put mixing bowl on the mixer
1 tablespoon of salt
1 cup of Pure Wesson Canola Oil

Using the wire beater start mixer on 2nd/ 3rd speed
Slowly pour in whole-wheat flour until no longer sticky (approx. 8-12 cups) (cover mixer with towel to keep flour from flying)
Use one finger to scrape dough from wire beater
Sprinkle top of dough with flour
Loosely cover with plastic lid and let rise for one hour
Knead with hook shaped attachment for 5 min (2nd/ 3rd speed)
Dump dough on counter and divide into four loaves
Get all air bubbles out and put in pans
Cover with towel and let rise for 35 minutes
Put in cold oven (Make sure pans DO NOT touch)
Bake for 30 minutes at 350 degrees
Remove from oven, dump out loaves, and wrap in towel till cool

My kitchen aid broke around 2 weeks I just mix all ingredients with a spoon then kneed with my hands for 5 minutes. It works the same just takes a little more effort-and elbow grease!

Monday, April 28, 2008


These are so simple yet it was soo good!
You can make your own meatballs or buy a bag from Sams Club. (we did)
jar of your favorite speghetti sauce. WE always spruce our sauce up with added seasonings.
Fresh baked hoagie rolls from your favorite grocer and
Mozzerella cheese.

Slice bread only in the middle. Do not slice the ends. So that it forms a pocket. Kind of like a pita pocket. Add meatballs to bread and cover with sauce and sprinkle with mozzerella cheese.

Place on baking sheet and turn oven to broil. Brown rolls and cheese for 7-10 minutes. Be sure not to burn rolls. It browns the cheese and gives the rolls that perfect CRUNCH! Enjoy!
These were definitely better than expected for store bought meatballs and much better than the meatball subs at SUBWAY!

Thursday, April 10, 2008


Coated chicken after 30 minutes

Chicken in skillet with hot oil




5 lb. bag of chicken wings
1 bag of HOOTER wing bredding (found in grocery aisle)
1 jar of HOOTER wing sauce of your choice (found in grocery aisle)

Thaw bag of assorted chicken peices. Rinse and drain.
Dip chicken in milk.
Empty contents of bredding in large bowl or a large zip loc bag.
Place chicken peices in bag and shake or place in bowl and coat.
Set bredded peices of chicken aside in large bowl or pan.

When all peices have been thoroughly coated, set in fridge for 15 to 30 minutes.
If there is any bredding left over re-coat chicken peices before dropping in hot oil skillet or deep fryer.

Oil should be 350 degrees. Drop peices into hot skillet and let cook on one side for 15 minutes. Do not turn until then. Turn peices of chicken over and cook for an additional 10 to 15 minutes. When peices are cooked all the way through drain on paper towel and then coat with HOOTER sauce.

These are sooo good!!

Sunday, April 6, 2008

Pisctachio Pudding Cake

Oh my goodness, this cake brings back many childhood memories. In fact, my mom was quite the baker and always had a delicious meal on the table for our family. I remember requesting this cake ALL the time. The cake was a beautiful green. This cake would have made a perfect St. Patrick's Day dessert.

1 pkg white cake mix
1 pkg instant pistachio pudding
1 cup club soda
1/2 cup finely chopped walnuts
1/2 cup oil
4 eggs

1 pt heavy cream
1 pkg instant pistachio pudding
3/4 cup milk
2 tsp sugar

Cake: Blend eggs, oil and club soda. Add cake mix and pudding. Beat until creamy. Add chopped nuts. Preheat oven to 350 degrees. Bake in a greased and floured tube pan 45 to 50 minutes.
Topping: Mix all together and beat until creamy.


Blend 1 1/2 cup cold milk, 1 pkg jello pistachio pudding and 1 envelope dream whip.
mix together.

Remove cake from bundt pan after 15 minutes and cool on rack. Split into 3 layers and spread with filling. Spoon the rest into center.

Saturday, April 5, 2008

Chicken and Rice Soup

4/5 chicken breast
3 to 4 cans of chicken broth
4 tsp. lemon juice
2 cans cream of chicken soup
2 tsp. parsley flakes
salt and pepper to taste
White rice


Bake chicken in 1/2 cup water and 2 tsp. lemon juice
Cover with foil 350 for 45 minutes.

In Dutch oven add 2 cups water, broth, cream of chicken soup, 2 tsp. lemon juice, parsley flakes and salt and pepper. Simmer on low while chicken is baking.

After chicken has baked shredded and add to soup mixture. Simmer for 30 minutes

Make 1 1/2 cups of rice to 3 cups of water. Add rice and simmer for 5 minutes...Enjoy!!!

Pictures to come...I just wanted to get the recipe typed in!!!

Wednesday, April 2, 2008


While growing up this has been my family's version of goulash. It is basically any pasta with ground brown beef and sauce.

This is the same variation that is made with Ziti, speghetti, etc.

WE chose to use SHELLS for our dish.

2lbs. pasta shells
1 lb. lean ground beef
1 jar of your favorite speghetti sauce
1 16oz shredded cheddar cheese
1 160z shredded mozzerella cheese

Boil water and cook shells in salted water. Remove from heat and drain.
Pour pasta back into pot.
Brown ground beef and season with salt, pepper, lowereys etc. drain off fat. Add meat to pasta. Add sauce and one package of shredded cheddar. Mix until well blended.
Then pour out into a 9x13 baking dish and sprinkle top with mozzerella cheese. Bake in oven on 350 for 30 minutes or until heated through.

Fresh Asparagus

I always eat asparagus when we go out for dinner if it is on the menu. My children never eat aspargus and since they have tried a few new vegetables I thought I would share the experience with them. They turned out great! They appreciated the new vegetable but I can't say it was a favorite. ( I have no idea why!) However, they did eat the asaragus that were on their plates.
Asparagus is a herbaceous perennial plant growing to 100-150 cm tall, with stout stems with much-branched feathery foliage. The 'leaves' are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 mm long and 1 mm broad, and clustered 4–15 together. The flowers are bell-shaped, greenish-white to yellowish, 4.5–6.5 mm long, with six tepals partially fused together at the base; they are produced singly or in clusters of 2-3 in the junctions of the branchlets. It is usually dioecious, with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. The fruit is a small red berry 6–10 mm diameter. Asparagus is eaten worldwide, commonly with eggs in China and with beef in Britain. It is not considered a delicacy as it is very cheap and easy to obtain.
Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter.[verification needed] It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.


Only the young shoots of asparagus are eaten. Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.

The shoots are prepared and served in a number of ways around the world. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is an ingredient in stews and soups. In the French style, it is boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. The best asparagus tends to be early growth (first of the season) and is often simply steamed and served with melted butter. Tall asparagus cooking pots allow the shoots to be steamed gently.

Asparagus can also be pickled and stored for several years. Some brands may label them as "marinated" which means the same thing.
The bottom portion of asparagus often contains sand, and as such proper preparation is generally advised in cooking asparagus.

Asparagus rhizomes and root is used ethnomedically to treat urinary tract infections, as well as kidney and bladder stones. It is also believed to have aphrodisiac properties.
Ingestion of Asparagus may bring on an attack of gout[9] in certain individuals due to the high level of purines.
To select :
Look for spears with a vivid color and no blemishes and bruises. The buds at the tip should be tightly closed, and the base of each stalk should appear freshly cut. Whether you choose pencil-thin, standard or jumbo is a matter of personal preference. All can be equally tender as long as they are fresh. For the best flavor, enjoy asparagus at the peak of its season from March to May. At other times of the year, the asparagus in your market has likely been flown in from a distant country.

To store :

Remove any bands that bid the spears together, and put the bases of the stems in a glass filled with about 2" of water. Cover loosely with a plastic bag and refrigerate for up to 3 days. Changing the water daily will help the asparagus stay fresh longer, but for the best flavor, enjoy asparagus soon after you've bought it.
To trim :
Hold one end of the asparagus spear in each hand and bend the stalk. The spear will naturally break at the point where it becomes tough.

I chose to boil mine. Have a large pot of water and add salt. I had fresh chicken stock or broth on hand and used the boiling water from the chicken and just put the asparagus in that. I also added one can of chicken broth. This lends to a great flavor to the asparagus.

Boil for 7 to 10 minutes. Watch for the change of the vegetable to turn to a vibrant beautiful green. You want your asparagus tender but not over done and still slightly firm.
Carefully remove from water and drain. Add salt pepper and slice a lemon to add as a garnish. It also gives a great zip to the veggie.