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, July 14, 2008


I do not normally care for coconut or coconut flavoring. But these sweet things are a definite must try! You are going to love these!!! If you are poly and like poni popo// These have a similar taste! Please please try these and don't turn your nose to them because they have a coconut flavor. THESE THINGS ARE AMAZING!!

1 loaf of french bread (sliced on the bias)
3/4 cup coconut cream
4 large eggs
1/3 cup milk

Prepare french toast as normal. Heat a skillet or griddle over low to
medium heat. Add a pat of butter. Dip bread slices into egg mixture, allow to saturate slightly. Place in hot pan and turn when light brown.

For garnish: Sprinkle coconut flakes and sliced mango on the side. Or add plain yogurt and a few fresh raspberries!

Ham and Eggs in a cup

This is such an easy and fun way to serve up breakfast.
Serves 6

6 cupcake or muffin pan (spray with pam)
6 slices of honey cured ham
6 large eggs
1 1/2 cup shredded cheddar cheese

Heat oven to 400 degrees. Spray muffin tin with pam. Fold ham slices into muffin tin making sure to fold over and cover any holes that may form.
Add 1 heaping TBL of shredded cheese, and then break one egg into center.
Bake in over for 10-15 minutes, depending on how you desire your eggs.

Serve with a slice of toast!
:note: I over cooked these. I cooked them for 15 minutes and we would have liked our egg a bit runny and the ham not so crisp on top. Ideal time probably around 12 minutes. These are quick and really good!

Sunday, July 13, 2008

Beef Stroganoff & Green Bean Ceasar

This was our dinner tonight. I didn't have the sour cream and mushrooms to make a traditional stroganoff, so I sliced up a NY strip steak and used what I had. It turned out really good! Of course, I forgot to take the picture until after we ate so the pic is of the leftovers. This made enough for two with leftovers, but not enough for four.

Beef Stroganoff

8 to 12 oz of tender beef steak such as NY strip, sliced thin

1 Tbls olive oil

1/2 medium onion, chopped

1 can crm of mushroom soup

8 oz beef broth

2-4 tbls milk

garlic powder, salt and pepper

8 oz. egg noodles

Heat oil in large skillet, add meat and onions, cook over med-high heat until meat is browned and cooked through. Meanwhile in a small bowl mix the soup and beef broth until smooth. Reduce heat and add broth mixture to the skillet; stir to combine. Add milk to thin to creamy consistency. Sprinkle with garlic powder, salt and pepper to taste. Allow to simmer over low heat while you prepare the noodles. This will allow flavors to blend. Do NOT Boil!

Prepare noodles according to pkg instructions. Drain and toss with 1 Tbls butter to prevent sticking. Serve Stroganoff over noodles.

Green Beans Ceasar

1 can french cut green beans, drained

1 Tbls salad oil

1/2 Tbls white vinegar

1/2 Tbls instant dried onions

dash salt

1/2 clove garlic, minced

dash pepper

1 Tbls dry bread crumbs

1 Tbls grated Parmesan cheese (I use fresh)

1/2 Tbls butter, melted

Heat oven to 350 F. Toss beans with salad oil, vinegar, onion, salt, garlic and pepper. Put into ungreased casserole dish. Stir together the bread crumbs, cheese and butter; sprinkle over the beans. Bake uncovered 20-30 minutes or until heated through.

* The vinegar gives these beans a tangy bite. Adults seem to love them, but most kids will wrinkle their noses the first time you serve them so you may want to have some regular beans on the back burner for them. :)

Tuesday, July 8, 2008

Chive Garlic Butter

I absolutely love what this little number does to a piece of steak! ::swoons:: Just a little pat or two on your favorite cut of meat will send you into heaven. Caution: It did not have the same effect on my husband or my dad, go figure:

1 stick butter (softened)
1 clove garlic, minced or pressed (for each stick of butter use one clove of garlic)
Fresh cloves chopped finely (amount varies to your personal tastes) Careful fresh chives are very flavorful.
For every stick of butter add one clove garlic.
Whip butter, chives and garlic in small bowl. When mixed pour out onto saran wrap and shape into a log or you can spoon into a pastry bag and fit with a medium star shape. Pipe onto wax paper and pop into fridge until firm. Place the butter log into fridge until firm. Remove from refrigerator and allow to set to room temp.
Once at room temp. Place a pat or dollop onto steak and enjoy!

Monday, July 7, 2008

Grilled Dinner

This is a recipe we use frequently during the summer months. It is quick, easy, and the best part - no cleanup!

Grilled Summer Veg with Kielbasa

Serves 4

1/4 red onion, sliced thin

~8 small red potatoes, quartered
Baby Carrots

2 ears corn, cut into fourths

one yellow squash, sliced in 1 inch pieces

one zuccini, sliced in 1 inch pieces

one lb kielbasa sausage sliced into 1/4 - 1/2 inch pieces

2 Tbls butter

Seasoned salt such as McCormicks Garlic and Pepper seasoning

Soak the potato and corn in water about 45 minutes before you plan to prepare this dish.

Pull out a layer of Heavy Duty Tin Foil large enough to fold over ingredients with several inches to spare. Place the corn, potaotes and sausage in the center of the foil. Tope with the onion, squash and zuccini. Dot with the butter and sprinkle with seasoned salt.

Fold the foil up from both sides and then fold the foil closed at least three folds to seal in moisture and steam. Form triangles of foil at each end and then fold in several times to seal.

Place the foil package on a hot grill, seam side up and cover grill. Let the vegetables cook about 20 minutes, depending on how hot the grill is. Then turn for an additional 10 minutes cooking time. (Cooking time depends a lot on your grill, so watch them close the first time and adjust as necessary.)

A few notes: It is important that your squash and zuccini be sliced large and placed on top of the other vegetables to prevent their overcooking. For larger groups you can make this dish in a disposable aluminum roaster pan and seal the top with foil. In this case I stir the vegetables about 20 minutes into cooking and then add the squash and zuccini to avoid overcooking.

It's Berry Time!

Fresh Berries in Honey Lime Glaze

Equal Parts Fresh Lime Juice and Honey

(for example: 2 Tbls Lime Juice, 2 Tbls Honey)

6 Cups Assorted Fresh Berries such as Strawberry, Blueberries, Blackberries, Bing Cherries

Wash and drain the fruit. Mix the Lime juice and Honey thoroughly. Pour over fruit and gently stir to cover. Allow fruit to set an hour or so on the counter or up to 4 hours in the frig. I like to serve at room temp.

It sounds simple, but I always have people asking "What did you do to this fruit?!" :)

Sunday, July 6, 2008

Cupcakes in a Cone

These are fun and festive and can be made for any occassion. Turn them into soccer balls, or baseballs. They are anti messy! Gotta love that.
1 box funfetti cake mix (or your favorite) mix as directed
1 reg. ice cream cone (pkg of 24)
Fill cones to just above the first line of cone and bake 15 to 18 minutes for 350 degrees. Cool and frost.

The special baking container was purchased on line through the jello website. You can just stand these on a cookie sheet in the middle of the pan. Watch your baking times, they may vary.

Vanilla Punch Bowl Cake

This cake may not look visually appealing but it will tickle every taste bud on your tongue. You will love this! It tastes a little like strawberry shortcake! It is so good and definitely one of my favorite summer desserts out there.
Vanilla Punch Bowl Cake
1 box yellow cake mix (bake as directed and cube)
2 regular pkgs of vanilla pudding.
1 lg. family size cool whip or 2- 8oz containers
2 quart size strawberries (washed and sliced sweeten slightly if necessary with sugar)
2 pints blueberries (washed)
Alternate cake cool whip and fruit.
For a festive feel for the 4th of July decorate like the flag.

Chocolate Punch Bowl Cake

This was Keawe's request for his graduation cake. It is extremely good!
Chocolate Punch Bowl Cake
1 box choc. cake mix (bake as directed and cube slices when cooled)
1 lg. family size cool whip container or 2- 8oz. containers.
1/3 cup mini choc. chips
1/3 cup heath bar candy crushed
1/3 cup chopped nuts
2 small pudding pkgs.
Layer cake, pudding, cool whip etc, 3 times in a punch bowl and top off with candy mixture.