This is a recipe using one of the wedges of the laughing cow cheese. Do not use to much of the dressing mix or it may get to salty. Just work with it.
1 Laughing Cow Light Swiss Cheese Triangle
1/4 Pack Ranch Dressing Mix
Crushed Black Pepper
Cover the cheese triangle with the dressing mix. Then roll in crushed black pepper. Put on a small plate.Serve this on ritz crackers.
Tuesday, August 31, 2010
Sunday, August 29, 2010
CROCKPOT MEATBALLS WITH SAUCE
1 Bottle Heinz Ketchup
1 Bottle Chili Sauce
1 Jar Red Currant Jelly
1/4 Packed Brown Sugar
1 Bag Pre-cooked Meatballs can use up to 100 of them
Mix the ketchup, chili sauce and jelly and brown sugar together. Pour your meatballs into your crockpot. Add the ketchup mixture and stir and let these cook for 4 hours on high or 7 hours on low.
1 Bottle Chili Sauce
1 Jar Red Currant Jelly
1/4 Packed Brown Sugar
1 Bag Pre-cooked Meatballs can use up to 100 of them
Mix the ketchup, chili sauce and jelly and brown sugar together. Pour your meatballs into your crockpot. Add the ketchup mixture and stir and let these cook for 4 hours on high or 7 hours on low.
VEG. SOUP BURGERS
1 Lb. Ground Chuck, browned and drained
1 Onion, diced
1 Can Campbell's Alphabet Veg. Soup, do not add any water
1 Tablespoon Mustard
Salt and Pepper to taste
Hambruger Buns, not cheap ones, buttered and toasted
Brown the ground chuck and onion together. Cook until done. Drain. Then add the soup and mustard. Stir well and let simmer for 15 minutes. Butter and toast the buns. Serve.
1 Onion, diced
1 Can Campbell's Alphabet Veg. Soup, do not add any water
1 Tablespoon Mustard
Salt and Pepper to taste
Hambruger Buns, not cheap ones, buttered and toasted
Brown the ground chuck and onion together. Cook until done. Drain. Then add the soup and mustard. Stir well and let simmer for 15 minutes. Butter and toast the buns. Serve.
TOMATO GRAVY FOR MEATLOAF TOPPING
1 Can Crushed tomatoes
1 Can Sloppy Joe Sauce
1 Envelope of Onion Soup MIx
2 Teaspoons Brown Sugar
In a medium kettle mix all the ings. together and let simmer on low. Pour over your meatloaf slices as a sauce or can serve on the side as a sauce for the meatloaf.
1 Can Sloppy Joe Sauce
1 Envelope of Onion Soup MIx
2 Teaspoons Brown Sugar
In a medium kettle mix all the ings. together and let simmer on low. Pour over your meatloaf slices as a sauce or can serve on the side as a sauce for the meatloaf.
BEEF STEW CASSEROLE
1 1/2 lbs Beef or Beef Stew meat, cut into bite size pieces
1 Can Cream of Mushroom Soup
1 Package Dry Onion Soup Mix
1 Can Mushrooms
2/3 Cups Milk
In a skillet, brown the meat. Lower the heat and add the rest of the ings. Mix well. Pour this into a sprayed casserole dish. Bake, covered with alum. foil around 2 hours on 350 or until the meat is tender. Serve over hot noodles or rice.
1 Can Cream of Mushroom Soup
1 Package Dry Onion Soup Mix
1 Can Mushrooms
2/3 Cups Milk
In a skillet, brown the meat. Lower the heat and add the rest of the ings. Mix well. Pour this into a sprayed casserole dish. Bake, covered with alum. foil around 2 hours on 350 or until the meat is tender. Serve over hot noodles or rice.
PECAN PIE JAM
This is a sauce you can use over your plain cup cakes or over sweet bread or muffins.
1 Cup Pecans, finely chopped
1 Cup Granulated Sugar
1 Pinch of Salt
1 Tablespoons Ground Ginger
1 Tablespoon Cinnamon
1 Tablespoon Brown Sugar
1/2 Stick Blue Bonnet marg.
1 Tablespoon Apple Cider Vinegar or Lemon Juice
In a medium saucepan mix all the ings. together. Let cook on low until the sugar and butter is melted. Watch and don't let scorch. Let it cook until light brown. Cool. Use as a spread on your breads or muffins.
1 Cup Pecans, finely chopped
1 Cup Granulated Sugar
1 Pinch of Salt
1 Tablespoons Ground Ginger
1 Tablespoon Cinnamon
1 Tablespoon Brown Sugar
1/2 Stick Blue Bonnet marg.
1 Tablespoon Apple Cider Vinegar or Lemon Juice
In a medium saucepan mix all the ings. together. Let cook on low until the sugar and butter is melted. Watch and don't let scorch. Let it cook until light brown. Cool. Use as a spread on your breads or muffins.
BEAN AND SMOKED SAUSAGE SOUP
2 Cans Northern Beans
1 Can Butter Beans
1 Can or 4 Medium Potatoes, diced into small cubes
1 Can Carrots, diced
1 Can Chicken Broth
1 Small Onion, minced
1/4 Cup Celery, chopped
1 Cup Smoked or Kielbasa Sausage or Ham, diced
Salt and Pepper to taste
Put all ings. in your crockpot and let cook on high for around 4 hours or on low most of the day. Serve with cornbread or fried cornbread. Real good. Can also serve this with cole slaw.
1 Can Butter Beans
1 Can or 4 Medium Potatoes, diced into small cubes
1 Can Carrots, diced
1 Can Chicken Broth
1 Small Onion, minced
1/4 Cup Celery, chopped
1 Cup Smoked or Kielbasa Sausage or Ham, diced
Salt and Pepper to taste
Put all ings. in your crockpot and let cook on high for around 4 hours or on low most of the day. Serve with cornbread or fried cornbread. Real good. Can also serve this with cole slaw.
CHEESE SOUP
2 Cans Chicken Broth
1 Medium Onion, chopped
1 or 2 Large Carrots, diced
1 or 2 Stalks of Celery, chopped
2 Tablespoons Blue Bonnet Marg.
1 Teaspoon Salt ,add to your taste
1/2 Teaspoon Pepper
1/3 Cup Flour
1/3 Cup Water
1(8oz.) Cream Cheese, cubed and let softened
2 Cups Shredded Cheddar Cheese
In your crockpot add the broth, onions, celery, carrots salt and pepper. Mix the water and flour together. Add this to the veg. mixture. Stir good. Let this cook for 1 hour on high until the vegs. are tender or until the soup is thickened. Stir in the cream cheese and the cheddar cheese. Stir good. Let cook until it is all heated thru. When serving you can use croutons on top of the soup or use french bread and dip the bread in it. If you like more cheese you can more than 2 cups. I like to use 3 cups of cheddar cheese in mine. Just add to your taste. When soup is cooked awhile taste of it and see if you want to add the other cup of cheese to it. Then let it cook some more.
1 Medium Onion, chopped
1 or 2 Large Carrots, diced
1 or 2 Stalks of Celery, chopped
2 Tablespoons Blue Bonnet Marg.
1 Teaspoon Salt ,add to your taste
1/2 Teaspoon Pepper
1/3 Cup Flour
1/3 Cup Water
1(8oz.) Cream Cheese, cubed and let softened
2 Cups Shredded Cheddar Cheese
In your crockpot add the broth, onions, celery, carrots salt and pepper. Mix the water and flour together. Add this to the veg. mixture. Stir good. Let this cook for 1 hour on high until the vegs. are tender or until the soup is thickened. Stir in the cream cheese and the cheddar cheese. Stir good. Let cook until it is all heated thru. When serving you can use croutons on top of the soup or use french bread and dip the bread in it. If you like more cheese you can more than 2 cups. I like to use 3 cups of cheddar cheese in mine. Just add to your taste. When soup is cooked awhile taste of it and see if you want to add the other cup of cheese to it. Then let it cook some more.
POLISH SAUSAGE AND NORTHERN BEANS
2 Cans Northern Beans or 1lb. Bag of Beans
Polish Sausage
Cooking Oil
If you are using the canned northern beans put them in the crockpot and then take and cut up some polish sausage and put it in them. Add about 1 cup of water to this. Let cook for 1 or 2 hours. May need to add a little more water.
If cooking the dried northern beans wash them and put them in the crock pot with 3 cups of water or up over the beans good. Add the polish sausage( cut up or can just cut one of the links in half. If cutting them up make sure they are thick pieces) and about 1/3 cup cooking oil. Let cook until done. May have to add some more water as they cook.
Polish Sausage
Cooking Oil
If you are using the canned northern beans put them in the crockpot and then take and cut up some polish sausage and put it in them. Add about 1 cup of water to this. Let cook for 1 or 2 hours. May need to add a little more water.
If cooking the dried northern beans wash them and put them in the crock pot with 3 cups of water or up over the beans good. Add the polish sausage( cut up or can just cut one of the links in half. If cutting them up make sure they are thick pieces) and about 1/3 cup cooking oil. Let cook until done. May have to add some more water as they cook.
POLISH SAUSAGE DOGS
1 Pack of Polish Sausage, the winner type
1 Onion, sliced
Olive Oil
Hot Buns or Brats Buns
Cheddar Cheese, sliced or American Cheese
Slice the onion in thin slices. In a skillet put some olive oil in it and then add the onion. Let fry a few minutes and then add the polish sausages. Push them around in the onion a few minutes. Take out of the skillet and put on a hot dog bun. The bun can be hollowed out to get it to fit and to add more cheese or can use a brats bun. Put the cheese on top of this and then wrap in aluminum foil and put in the oven and let them bake for around 1/2 hours.
1 Onion, sliced
Olive Oil
Hot Buns or Brats Buns
Cheddar Cheese, sliced or American Cheese
Slice the onion in thin slices. In a skillet put some olive oil in it and then add the onion. Let fry a few minutes and then add the polish sausages. Push them around in the onion a few minutes. Take out of the skillet and put on a hot dog bun. The bun can be hollowed out to get it to fit and to add more cheese or can use a brats bun. Put the cheese on top of this and then wrap in aluminum foil and put in the oven and let them bake for around 1/2 hours.
THELMA'S C. LEMON CAKE
1 Box Lemon Cake Mix
2 Large Boxes Lemon Instant Pudding and Pie Filling
1 Medium Cool Whip
In a bowl mix the cake mix according to instructions on the box. Pour into three sprayed round pans. Bake for 30 minutes on 350. Let cool. In another bowl take the instant pudding and make up with the milk according for a pie. I think it will be 5 cups of milk. You want it to be a little thick. Mix about 1/2 bowl of the cool whip in with the pudding to get a light lemon color about like a lemon. Just taste of it but do not put to much cool whip as you will not be able to taste the lemon flavor. Just work with it. Put one of the cake layers on a plate. Frost the top and side of it. Then put the other one on top. Frost it. Then the other one. Make sure you put plenty of frosting on the top layer and around the sides. You may have some of the frosting left as this make quite a bit. When frosted ref. and keep ref. Very good.
2 Large Boxes Lemon Instant Pudding and Pie Filling
1 Medium Cool Whip
In a bowl mix the cake mix according to instructions on the box. Pour into three sprayed round pans. Bake for 30 minutes on 350. Let cool. In another bowl take the instant pudding and make up with the milk according for a pie. I think it will be 5 cups of milk. You want it to be a little thick. Mix about 1/2 bowl of the cool whip in with the pudding to get a light lemon color about like a lemon. Just taste of it but do not put to much cool whip as you will not be able to taste the lemon flavor. Just work with it. Put one of the cake layers on a plate. Frost the top and side of it. Then put the other one on top. Frost it. Then the other one. Make sure you put plenty of frosting on the top layer and around the sides. You may have some of the frosting left as this make quite a bit. When frosted ref. and keep ref. Very good.
WHAT THEM KIDS WILL SAY
My granddaughter is something else. What they can come up with is unreal. She was going along the other day and was telling her parents how one of the teachers was so sick. She said that she was going to have to have surgery. So my daughter ask her what was wrong with her. Oh she is just going to have to have one of those blood surgerys she said. Now what is a blood surgery. Just one of those things people have to have she said. Is it serious. Yes, very serious. May have to have her lung took out to. That is part of the blood surgery. They would not let her see them laughing. So they never did really find out what was wrong with her. lol.
She wanted to talk to me on the phone as I was going grocering. I ask her what she wanted and she said you know. I know. Ok, what is a you know. I want you to come up and bring me a you know. Her mom was listening and it took me a while to figure out what she was trying to say. A you know is a chocolate Hershey Bar. So I said I think I have got you. You want a Hershey Bar right. Yeah she said.
Her mom don't want her to have much candy so mamaw has to just slip her one in all the time and make her hide the papers in the trash. lol. She is just like mamaw loves her chocolate.
She wanted to talk to me on the phone as I was going grocering. I ask her what she wanted and she said you know. I know. Ok, what is a you know. I want you to come up and bring me a you know. Her mom was listening and it took me a while to figure out what she was trying to say. A you know is a chocolate Hershey Bar. So I said I think I have got you. You want a Hershey Bar right. Yeah she said.
Her mom don't want her to have much candy so mamaw has to just slip her one in all the time and make her hide the papers in the trash. lol. She is just like mamaw loves her chocolate.
Saturday, August 28, 2010
WATCH YOUR COUPONS AT REGISTERS
If you are like me into couponing. Make sure from now on you watch your coupons when checking out at Target. We went to Lexington to the dr. and stopped in at Target on the way home. We had our coupons and also our printed Target web coupons. Which some of them were real good coupons. On the way home my daughter got her ticket out as she said it did not seem the right amount. She got to looking at it and she had 3 coupons for $2.00 off on some Gliatte body wash. They had it on sale for $2.99 which she should have had to pay only 99 cents for it. She checked her ticket and they had gave her $1.64 or $1.69 for only one coupons. Did not take off the right amount and did not take off the other two. We had a Target coupn for Downey for $1.50 off and a manufactor coupon for $2.00 off which made a total of $3.50 off. They only took off the $1.50 coupon. On the Tide we had a coupon for $2.00 off a manf. coupon and a Target coupon for $2.00 I think any way all they took off was $1.50 off. Aslo with some Clorox Wipes a coupon for 75 cents off and one for $1.00 off. Took off only 25 cents. She lost around $11.00 and I lost around $9.00.
Now they are keeping our coupons and get the money out of them and we are not getting anything. They are said to be adjusting down the coupons you give them. On hers it went form $2.00 to $1.64 or $1.60. So keep a watch on your manf. coupons and make sure you get credit for them for the right amount. We stack the Target coupons with our manf. coupons which you are supposed to be able to do.
We called them and they told her to bring the items back in and the ticket. But they have the coupons so it is our word against theirs on it. How can you prove you gave them to them. We all like to save and if it was the other way around and they did not charge me the right amount I would take it back and tell them I owe them more money. It works both ways with me. I would not cheat no one. Do not believe in doing that in anything. And I sure don't believe in lieing. My dad being a preacher brought me up to not cheat, steal or lie and I don't do none of this.
So from now on it don't matter what store you are add add your coupons up in your head or write down the amounts of them on a piece of paper. You need to keep a total in your head. That way you will know if it is the right amount or or not.
With it being hard times and if you know what you are doing you can really save big by using coupons. When the P & G coupon insterts come out in the papers which most of them come out in our local paper on Sat. get theses as they have a lot of good cleaning coupons and candles and air freshners in them.
In our area they come out on the last Saturday of the month. They should also be in the big Sunday papers on this date also.
Sometimes I save as much as $30 to $40 dollars on one order by using coupons. I also get a lot of things free by using coupons on body washes and cereals and candles. Me I am one of these candle freaks. I love candles.
It takes time to do couponing but it is worth it if you have some spare time. Most of the time I get up early before going groc. and get my coupons ready. From now on I will just stick to our Krogers as they double coupons for up to 50 cents and that helps out by doubling.
Now they are keeping our coupons and get the money out of them and we are not getting anything. They are said to be adjusting down the coupons you give them. On hers it went form $2.00 to $1.64 or $1.60. So keep a watch on your manf. coupons and make sure you get credit for them for the right amount. We stack the Target coupons with our manf. coupons which you are supposed to be able to do.
We called them and they told her to bring the items back in and the ticket. But they have the coupons so it is our word against theirs on it. How can you prove you gave them to them. We all like to save and if it was the other way around and they did not charge me the right amount I would take it back and tell them I owe them more money. It works both ways with me. I would not cheat no one. Do not believe in doing that in anything. And I sure don't believe in lieing. My dad being a preacher brought me up to not cheat, steal or lie and I don't do none of this.
So from now on it don't matter what store you are add add your coupons up in your head or write down the amounts of them on a piece of paper. You need to keep a total in your head. That way you will know if it is the right amount or or not.
With it being hard times and if you know what you are doing you can really save big by using coupons. When the P & G coupon insterts come out in the papers which most of them come out in our local paper on Sat. get theses as they have a lot of good cleaning coupons and candles and air freshners in them.
In our area they come out on the last Saturday of the month. They should also be in the big Sunday papers on this date also.
Sometimes I save as much as $30 to $40 dollars on one order by using coupons. I also get a lot of things free by using coupons on body washes and cereals and candles. Me I am one of these candle freaks. I love candles.
It takes time to do couponing but it is worth it if you have some spare time. Most of the time I get up early before going groc. and get my coupons ready. From now on I will just stick to our Krogers as they double coupons for up to 50 cents and that helps out by doubling.
CANNED CREAM CORN
With the gardens almost over here is a recipe for canned cream corn. I know it will not taste like that good ole garden corn but it is also good this away.
Creamed Corn
1 Cup Canned Corn
1 Teaspoon Milk
2 Tablespoons Sugar
2 Slices of Bacon, crispy cooked and crumbled and save drippings
2 Tablespoons Flour
1/2 Cup Water
Salt and Pepper to taste
In a skillet fry the bacon(can add more if you like) and save the grease. Take out of grease and drain on a plate. Save the grease. In a medium bowl combine the corn, milk and sugar. Take the bacon grease that is in the skillet and get it warm. Place the corn mixtue in this. In another bowl mix the flour and water. Beat until smooth. Add enough additional water to make it up to one cup. Add flour mixture to corn and stir until it is thick. Salt and pepper this. Cook for 10 to 15 minutes.
Creamed Corn
1 Cup Canned Corn
1 Teaspoon Milk
2 Tablespoons Sugar
2 Slices of Bacon, crispy cooked and crumbled and save drippings
2 Tablespoons Flour
1/2 Cup Water
Salt and Pepper to taste
In a skillet fry the bacon(can add more if you like) and save the grease. Take out of grease and drain on a plate. Save the grease. In a medium bowl combine the corn, milk and sugar. Take the bacon grease that is in the skillet and get it warm. Place the corn mixtue in this. In another bowl mix the flour and water. Beat until smooth. Add enough additional water to make it up to one cup. Add flour mixture to corn and stir until it is thick. Salt and pepper this. Cook for 10 to 15 minutes.
Monday, August 23, 2010
HOW TO FIND THE END OF CLING WRAP
Have you ever tried and tried to find the end of your cling wrap? If you will take a piece of tape and wrap it around your finger with the sticky side out go around the roll and when it comes to the end of the cling wrap it will catch it and pull it so you can see where it is at. Also if you will moisten the rim of the bowls when you use cling wrap it will let it stick better.
MORE FROSTING FROM THE CAN
If you will put your canned frosting in a bowl and then beat it with a mixer, the air will make it fluff up and create more frosting. It will taste like the frosting on the store bought cakes.
Sunday, August 22, 2010
SOUTHERN CHICKEN BOG
5 OR 6 Chicken Breast, skinless and boneless
1 Ring of Smoked Sausage
1 Bag of Mahatma Saffron Rice
2 Cups White Rice
1 Can Chicken Broth
Salt and Pepper
Brown your sausage, cut into bite sized pieces, and boil your chicken until done. Shred by hand and sit aside. Put both rices in a big soup pot and use chicken brith in exchange for some of the additional water. Then add all meat, salt and pepper and bring to a boil. stir frequently when bringing to a boil. Turn down on low heat, stirring as it quits boiling. Then cover and make like you were making a pot of rice. Do not distrube it. Watch carefully and don't let it scorch. This is great for homecoming or parties.
1 Ring of Smoked Sausage
1 Bag of Mahatma Saffron Rice
2 Cups White Rice
1 Can Chicken Broth
Salt and Pepper
Brown your sausage, cut into bite sized pieces, and boil your chicken until done. Shred by hand and sit aside. Put both rices in a big soup pot and use chicken brith in exchange for some of the additional water. Then add all meat, salt and pepper and bring to a boil. stir frequently when bringing to a boil. Turn down on low heat, stirring as it quits boiling. Then cover and make like you were making a pot of rice. Do not distrube it. Watch carefully and don't let it scorch. This is great for homecoming or parties.
EASY FUDGE
1 Cup Butter, plus more for greasing pan
1 Cup Peanut Butter
1 Teaspoon Vanilla Extract
1 Lb. Confectioner's Sugar (31/2cups)
Microwave butter and peanut butter for 2 minutes on hig. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to cmbine with a wooden spoon. Pour into a butter 8 x 8 pan lined with wax paper. Place a second piece of waxed paper on tje top of the fudge and ref until coo. Cut into 1-inch poeces and store in a airtight container. Keeps for 1 week.
1 Cup Peanut Butter
1 Teaspoon Vanilla Extract
1 Lb. Confectioner's Sugar (31/2cups)
Microwave butter and peanut butter for 2 minutes on hig. Stir and microwave on high for 2 more minutes. Add vanilla and powdered sugar to peanut butter mixture and stir to cmbine with a wooden spoon. Pour into a butter 8 x 8 pan lined with wax paper. Place a second piece of waxed paper on tje top of the fudge and ref until coo. Cut into 1-inch poeces and store in a airtight container. Keeps for 1 week.
LIME OR LEMON SALAD
1(3oz.) Box Lime Gelatin
1 Cup Boiling Water
2/3 Cup Evaporated Milk
1 (9oz.) Can Crushed Pineapple with juice
1 Tablespoon Fresh Lemon Juice
1(12oz.) Cottage Cheese
1/2 Cup Celery, chopped
1/2 Cup Mayo
1/2 Cup Chopped Pecans
In a medium bowl stir the gelatin in the boiling water. When it is dissolved add the milk, pineapple, lemon juice, mayo, cottage cheese and pecans. Pour into a clear square glass dish. Chill overnight until firm. Cut int squares. Serve on lettuce leaves.
You can also use lemon jello and not the lime. And add 1 cup minature marshmallows and cheddar cheese, finely shredded, to the top of the salad.
1 Cup Boiling Water
2/3 Cup Evaporated Milk
1 (9oz.) Can Crushed Pineapple with juice
1 Tablespoon Fresh Lemon Juice
1(12oz.) Cottage Cheese
1/2 Cup Celery, chopped
1/2 Cup Mayo
1/2 Cup Chopped Pecans
In a medium bowl stir the gelatin in the boiling water. When it is dissolved add the milk, pineapple, lemon juice, mayo, cottage cheese and pecans. Pour into a clear square glass dish. Chill overnight until firm. Cut int squares. Serve on lettuce leaves.
You can also use lemon jello and not the lime. And add 1 cup minature marshmallows and cheddar cheese, finely shredded, to the top of the salad.
EASY ROLLS
1/4 oz (1 Pack Active Dry Yeast)
2 Cups Warm Water
3/4 Cups Butter(11/2 sticks), melted
1/4 Cup Sugar
1 Large Egg
4 Cups Self-rising Flour
Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour, until smooth. Pour into a 2 quarted sprayed airtight bowl. Store tightly covered in the ref. overnight. The next day preheat the oven to 350 . Spray miniature muffin pans. Take a spoon and spoon dough into the pans and bake for 18 minutes until they are browned. Watch or they will burn on the bottom. Like to use the middle rack in the oven.
2 Cups Warm Water
3/4 Cups Butter(11/2 sticks), melted
1/4 Cup Sugar
1 Large Egg
4 Cups Self-rising Flour
Dissolve the yeast in the warm water. Mix the butter and sugar with an electric mixer. Beat in the egg. Add the yeast and mix well. Gradually stir in the flour, until smooth. Pour into a 2 quarted sprayed airtight bowl. Store tightly covered in the ref. overnight. The next day preheat the oven to 350 . Spray miniature muffin pans. Take a spoon and spoon dough into the pans and bake for 18 minutes until they are browned. Watch or they will burn on the bottom. Like to use the middle rack in the oven.
BREAKFAST QUICHE
1 Roll Pork Sausage with Sage or loose pork sausage
6 Large Eggs
1 Teaspoon Baking Powder
20 Grape Tomatoes, cut in half
21/2 Cups Cheddar Cheese
Salt and Pepper
2 (9 Inch) Unbaked Frozen Pie Shells
Preheat the oven to 350. In a skillet cook the sausage until it is done, drain off the fat and sit this aside. In a medium bowl wish the eggs, baking powder, and the tomatoes together. Add the sausage and cheese and mix together very good. Use a big spoon to do this. Add the salt and pepper and mix again. Divide the mixture into half and pour each half into each pie shell. Bake for 30 minutes or until filling is set.
6 Large Eggs
1 Teaspoon Baking Powder
20 Grape Tomatoes, cut in half
21/2 Cups Cheddar Cheese
Salt and Pepper
2 (9 Inch) Unbaked Frozen Pie Shells
Preheat the oven to 350. In a skillet cook the sausage until it is done, drain off the fat and sit this aside. In a medium bowl wish the eggs, baking powder, and the tomatoes together. Add the sausage and cheese and mix together very good. Use a big spoon to do this. Add the salt and pepper and mix again. Divide the mixture into half and pour each half into each pie shell. Bake for 30 minutes or until filling is set.
HOT CORN DIP
2(11oz.) Canned Mexican Corn, drained
2(4 1/2oz.) Cans Chopped Green Chilis, drained and rinse
2 Cups Montary Jack Cheese
3/4 Cup Parmesan Cheese, grated
1 Cup Mayo
Preheat oven to 350. Mix all ings. together until combined good. Spray a 13 x 9 baking dish and pour mixture into it. Bake uncovered for around 30-40 minutes or until bubbly around edges. Do not let scorch. Serve with corn chips.
2(4 1/2oz.) Cans Chopped Green Chilis, drained and rinse
2 Cups Montary Jack Cheese
3/4 Cup Parmesan Cheese, grated
1 Cup Mayo
Preheat oven to 350. Mix all ings. together until combined good. Spray a 13 x 9 baking dish and pour mixture into it. Bake uncovered for around 30-40 minutes or until bubbly around edges. Do not let scorch. Serve with corn chips.
CHARLESTON CHEESE DIP
1/2 Cup Mayo
1(8oz.) Cream Cheese, softened
1 Cup Sharp Cheddar Cheese
1/2 Cup Monterey Jack Cheese
2 Green Onions, finely chopped
Cayenne Pepper, small dash
8 or 10 Ritz or Buttery Flavored Ritz Crackers, crushed
8 Slices Bacon, cooked and crumbled or can use pre-cooked bacon pieces
Preheat oven to 350. In a medium bowl mix the mayo and cream cheese, then add the other cheeses and onion and pepper. Mix well. Pour into a sprayed baking dish like the size of a pie pan. Top with ritz crumbs and bake for 15 minutes or until heated thru. Remove from the oven and top with the bacon. Serve while hot. Serve with bagel chips, corn chips or crackers.
1(8oz.) Cream Cheese, softened
1 Cup Sharp Cheddar Cheese
1/2 Cup Monterey Jack Cheese
2 Green Onions, finely chopped
Cayenne Pepper, small dash
8 or 10 Ritz or Buttery Flavored Ritz Crackers, crushed
8 Slices Bacon, cooked and crumbled or can use pre-cooked bacon pieces
Preheat oven to 350. In a medium bowl mix the mayo and cream cheese, then add the other cheeses and onion and pepper. Mix well. Pour into a sprayed baking dish like the size of a pie pan. Top with ritz crumbs and bake for 15 minutes or until heated thru. Remove from the oven and top with the bacon. Serve while hot. Serve with bagel chips, corn chips or crackers.
Saturday, August 21, 2010
THE DRESS FORM GHOST
As I am always writing about my father-in-law who always had some kind of story to tell, I can tell this one on him. In his later years he would get scared easy. So one night he had go up to go to the bathroom which was down the hall from his room. The moon was shining in one of the windows and he just happened to look into the room. So when he looked in the room he saw a ghost. Here he went squalling at my mother-in-law to get up. There is a ghost in this house. She was real sleepy and told him to get back in bed and go back to sleep there was not a ghost in the house.
Of course he would not let it go. I know what I saw when I looked in the room. There was a lady standing with a big white gown on. I know I saw it. So here my mother-in-law gets up and him with her and they go creeping back down the hall to the room.
There it is, see I told you we have got a ghost. Sure enough there it stood all big and billowing out. White as could be. My mother-in-law knew what it was when she saw it but she just had to scare him some more because he had woke her up. He would not jush so she flipped the light on.
Now just guess what that big white thing was.
Back then we liked to sew. I had ordered a dressform from Sears to put our dresses on so we could get the hems straight. This is what he saw. It did look like a ghost when I went into the room and saw what she was talking about.
She had got a white can-can, which is a big stand out slip for a dress we were working on and had put it on the form. Now when you walk by it does look like a lady ghost standing there. From then on he made sure there was nothing on it. We never let him live it down. I cannot tell it like she can and make it sound so funny. I just wish I could have been behind it and let it start walking. You talk about running. I wonder where he would have ended at.
Of course he would not let it go. I know what I saw when I looked in the room. There was a lady standing with a big white gown on. I know I saw it. So here my mother-in-law gets up and him with her and they go creeping back down the hall to the room.
There it is, see I told you we have got a ghost. Sure enough there it stood all big and billowing out. White as could be. My mother-in-law knew what it was when she saw it but she just had to scare him some more because he had woke her up. He would not jush so she flipped the light on.
Now just guess what that big white thing was.
Back then we liked to sew. I had ordered a dressform from Sears to put our dresses on so we could get the hems straight. This is what he saw. It did look like a ghost when I went into the room and saw what she was talking about.
She had got a white can-can, which is a big stand out slip for a dress we were working on and had put it on the form. Now when you walk by it does look like a lady ghost standing there. From then on he made sure there was nothing on it. We never let him live it down. I cannot tell it like she can and make it sound so funny. I just wish I could have been behind it and let it start walking. You talk about running. I wonder where he would have ended at.
GOLDEN HAM CASSEROLE(AGES HOMECOMING)2010
While going to one of our church homecomings I got this recipe from another one of our friends. My hubby loved it and of course wanted me to get the recipe which she so graciously gave to me. It is so very good.
2 Cups Cubed Ham
2 Tablespoons Chopped Green Pepper
3 Tablespoons Chopped Onion
1/4 Cup Butter or Blue Bonnet
2 Cups Potatoes, Cubed
1 Cup Carrots, Cubed
1 Cup Celery, chopped
1/4 Cup Butter
2 Tablespoons Flour
11/2 Cups Milk
1 Cup Shredded Cheddar Cheese
Breadcrumbs
Salt and Pepper to your taste
Saute the peppers, onion and ham in the 1/4 cup butter. Let ham brown some. Set aside. In a kettle boil the potatoes, carrots and celery until they are tender crisp. Drain. Set aside. In another skillet, melt the butter and add the flour stirring until smooth. Cook 1 minute stiring constantly. Gradually stir in the milk. Cook this over medium heat until it is thick and bubbly.Then add the cheddar cheese, salt and pepper. Cook until this is thick. You can use a little more if you like. Pour this over the ham and vegs. Pour mixture into a long galss baking dish. Put bread crumbs on top and bake at 350 for 30 minutes. Do not let bread crumbs scorch. Can put them on about 1/2 hour before it is done.
2 Cups Cubed Ham
2 Tablespoons Chopped Green Pepper
3 Tablespoons Chopped Onion
1/4 Cup Butter or Blue Bonnet
2 Cups Potatoes, Cubed
1 Cup Carrots, Cubed
1 Cup Celery, chopped
1/4 Cup Butter
2 Tablespoons Flour
11/2 Cups Milk
1 Cup Shredded Cheddar Cheese
Breadcrumbs
Salt and Pepper to your taste
Saute the peppers, onion and ham in the 1/4 cup butter. Let ham brown some. Set aside. In a kettle boil the potatoes, carrots and celery until they are tender crisp. Drain. Set aside. In another skillet, melt the butter and add the flour stirring until smooth. Cook 1 minute stiring constantly. Gradually stir in the milk. Cook this over medium heat until it is thick and bubbly.Then add the cheddar cheese, salt and pepper. Cook until this is thick. You can use a little more if you like. Pour this over the ham and vegs. Pour mixture into a long galss baking dish. Put bread crumbs on top and bake at 350 for 30 minutes. Do not let bread crumbs scorch. Can put them on about 1/2 hour before it is done.
Wednesday, August 18, 2010
JUST A THOUGHT ABOUT YOUR DOGS
As you know we all love to spoil our dogs and always give them a bite of this or that but there are some foods that do not agree with them. Of course most of us know chocolate is one of them. But did you also know that grapes and onions, raisins are also toxic to your dog. So make sure that you don't feed them any. Even a small amout could kill them or make them very sick.
HOMEMADE SALAD SUPREME SEASONING
11/2 Teaspoons Sesame Seeds
1 Teaspoon Paprika
3/4 Teaspoon Salt
1/2 Teaspoon Poppy Seeds
1/2 Teaspoon Celery Seeds
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Ground Black Pepper
Dash Cayenne Pepper
2 Tablespoons Romano Cheese
Combine all ings. Makes around 1/4 cup.
1 Teaspoon Paprika
3/4 Teaspoon Salt
1/2 Teaspoon Poppy Seeds
1/2 Teaspoon Celery Seeds
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Ground Black Pepper
Dash Cayenne Pepper
2 Tablespoons Romano Cheese
Combine all ings. Makes around 1/4 cup.
EASY AU JU DIPPING SAUCE FOR SANDWICHES
1 Cup Hot Water
2 Teaspoons Minor's Demi-glace or Beef Base Like Better than Bouillon
1 Can Beef Broth
Mix all the ings. together and put in small dipping bowls. Serve warm.
2 Teaspoons Minor's Demi-glace or Beef Base Like Better than Bouillon
1 Can Beef Broth
Mix all the ings. together and put in small dipping bowls. Serve warm.
ITALIAN DRESSING POTATOES
6 Potatoes (more or less to your liking)
1 Bottle Zesty Italian Dressing
4 Tablespoons Cooking Oil(may need more)
Peel and cut the potatoes into 1/2 inch slices. Cook the potatoes in salted boiling water. Cook only until tender do not overcook or they will fall apart. Drain well. Lay the potatoes on a sprayed baking sheet, sprinkle them witht he italian dressing. Use the back of a spoon to make sure they are all covered. Let sit for 5 to 10 minutes to absorb the dressing. Make sure there is plenty of dressing on them should be about floating in dressing. After absorbed take out and put in a skillet with the oil and fry for around 8 minutes on one side and then flip and fry the other side. Season with salt and pepper. Good with chicken.
1 Bottle Zesty Italian Dressing
4 Tablespoons Cooking Oil(may need more)
Peel and cut the potatoes into 1/2 inch slices. Cook the potatoes in salted boiling water. Cook only until tender do not overcook or they will fall apart. Drain well. Lay the potatoes on a sprayed baking sheet, sprinkle them witht he italian dressing. Use the back of a spoon to make sure they are all covered. Let sit for 5 to 10 minutes to absorb the dressing. Make sure there is plenty of dressing on them should be about floating in dressing. After absorbed take out and put in a skillet with the oil and fry for around 8 minutes on one side and then flip and fry the other side. Season with salt and pepper. Good with chicken.
BAKED TACO DIP
1Lb. Ground Chuck
1 Pack Taco Seasoning
1 Jar Salsa
1 Cup Sour Cream
1 Green Onion, chopped
1 Tomato, cut into small chunks
1 Cup or More Shredded Cheddar Cheese
Combine all of the ingredients into a 13 x 9 sprayed baking dish. Bake at 325 for 20 minutes or until cheese is melted. Serve with corn chips. I like to use more than one cup of cheese.
1 Pack Taco Seasoning
1 Jar Salsa
1 Cup Sour Cream
1 Green Onion, chopped
1 Tomato, cut into small chunks
1 Cup or More Shredded Cheddar Cheese
Combine all of the ingredients into a 13 x 9 sprayed baking dish. Bake at 325 for 20 minutes or until cheese is melted. Serve with corn chips. I like to use more than one cup of cheese.
MARSHMALLOW CANDY LOGS
1 1/2 Cups Graham Cracker Crumbs
1 Small Bag Miniature Marshmallows (white or colored)
1 Can Sweetened Condensed Milk
1/2 Shredded Coconut, (process to fine crumbs using a blender)
In a large bowl combine the milk, graham crackers and marshmallows. Roll into a log. Then roll the log into the coconut. Chill and cut.
1 Small Bag Miniature Marshmallows (white or colored)
1 Can Sweetened Condensed Milk
1/2 Shredded Coconut, (process to fine crumbs using a blender)
In a large bowl combine the milk, graham crackers and marshmallows. Roll into a log. Then roll the log into the coconut. Chill and cut.
THANK YOU PUDDING BUTTERSCOTCH CAKE
1 Box Duncan Hines Deluxe ll Yellow Cake MIx
1 Can Thank You Butterscotch Pudding
1 Egg, beaten
8oz. Butterscotch Chips
1 Cup Chopped Pecans
4 Tablespoons Brown Sugar
Beat all together. Spray a 13 x 9 pan. Pour cake mixture into pan. Sprinkle with 4 tablesppons brown sugar. Add the butterschotch chips and pecans. Pat down with hands and bake on 350 for 35 minutes.
1 Can Thank You Butterscotch Pudding
1 Egg, beaten
8oz. Butterscotch Chips
1 Cup Chopped Pecans
4 Tablespoons Brown Sugar
Beat all together. Spray a 13 x 9 pan. Pour cake mixture into pan. Sprinkle with 4 tablesppons brown sugar. Add the butterschotch chips and pecans. Pat down with hands and bake on 350 for 35 minutes.
Monday, August 16, 2010
BUTTERSCOTCH CAKE (AGES HOMECOMING) 2010
At one of our church's homecoming today one of my daughter's friends mom made this so very, very, very good cake. You hardly ever find a new cake recipe any more. I put one on last night for a german nut cake that is new to me. But this cake is one of the best I have ate in a long, long time. You can not be on a diet eating this as you will want to eat the whole pan. lol.
She was so gracious to give me the recipe and here it is. The puddings are the ones that are already made up in the little cups that come 4 to a pack around 1.00 at Walmart. Not the ones in the coolers but the ones on the shelf. I think they are made by jello or great value.
Butterscotch Cake
1 Box Yellow Cake Mix
4 Cups of Butterscotch Pudding(made up in cups)
1 Cup Butterscotch Chips
1 Cup Chopped Pecans
Make up the cake mix but leave out the oil. Mix good. Then add the small cups of pudding. Mix good again. Spray a 13 x 9 pan. Pour mixture into the pan and then sprinkle the butterscotch chips all over the top and then add the nuts and pat down with hands. Bake according to directions or around 30 minutes on 350.
She was so gracious to give me the recipe and here it is. The puddings are the ones that are already made up in the little cups that come 4 to a pack around 1.00 at Walmart. Not the ones in the coolers but the ones on the shelf. I think they are made by jello or great value.
Butterscotch Cake
1 Box Yellow Cake Mix
4 Cups of Butterscotch Pudding(made up in cups)
1 Cup Butterscotch Chips
1 Cup Chopped Pecans
Make up the cake mix but leave out the oil. Mix good. Then add the small cups of pudding. Mix good again. Spray a 13 x 9 pan. Pour mixture into the pan and then sprinkle the butterscotch chips all over the top and then add the nuts and pat down with hands. Bake according to directions or around 30 minutes on 350.
Sunday, August 15, 2010
TODAY IS A SAD DAY FOR ME
After returning home today from one of our church homecomings I pull up in the drive and noticed my mother-in-laws dog lieing out front on the road. I told my husband that she looked like she was dead. He went and checked and she was dead. We don't know what happened to her as she was alive when we left.
She was my best friend. Every step I made outside she was there beside me. If I went to the garden she was there. If I walked out on the porch she was waitng for me to come down the steps. If I walked down the road she was there. I could always talk to her and she would be there waging her tail just like she understood every word I said. I always made sure she was feed as my mother-in-law is very sick and sometimes could not feed her.
It is just like one of your children dieing. I have cried and cried. But she was getting old and maybe she just got to hot as it was around 100 here today and just died. With this heat make sure the animals all have some where to get out of the sun. I was at town the other day and someone had their dog in the suv with the windows just cracked a little. It was so hot and I know it had to be so hot. Now is not the time to take a dog or cat with you in the car unless the air is going to stay on all the time. It is just to hot.
I will sure miss you Skip because you were the best friend I have ever had. You never said a mean word to me nor did you ever hurt me in any way because you could not speak but you were always watching out for me and I love you so so much. RIP, Skip. I love you..........
She was my best friend. Every step I made outside she was there beside me. If I went to the garden she was there. If I walked out on the porch she was waitng for me to come down the steps. If I walked down the road she was there. I could always talk to her and she would be there waging her tail just like she understood every word I said. I always made sure she was feed as my mother-in-law is very sick and sometimes could not feed her.
It is just like one of your children dieing. I have cried and cried. But she was getting old and maybe she just got to hot as it was around 100 here today and just died. With this heat make sure the animals all have some where to get out of the sun. I was at town the other day and someone had their dog in the suv with the windows just cracked a little. It was so hot and I know it had to be so hot. Now is not the time to take a dog or cat with you in the car unless the air is going to stay on all the time. It is just to hot.
I will sure miss you Skip because you were the best friend I have ever had. You never said a mean word to me nor did you ever hurt me in any way because you could not speak but you were always watching out for me and I love you so so much. RIP, Skip. I love you..........
CHICKEN MARINATE
Oregano
Lemon Juice
Pepper, Salt and Garlic Powder
Chicken Stock
Mix all together and put washed chicken in a ziploc bag and marinate it. Can also use this recipe for putting on potato wedges. Do not reuse marinate if chicken has been marinated in it.
Lemon Juice
Pepper, Salt and Garlic Powder
Chicken Stock
Mix all together and put washed chicken in a ziploc bag and marinate it. Can also use this recipe for putting on potato wedges. Do not reuse marinate if chicken has been marinated in it.
FRENCH TOAST
Butter
French Toast, sliced
Chocolate Syrup
Whipped Cream
Cream Cheese
Crushed Pineapple, drained
Butter the french toast and toast it. Let cream cheese be room temp. Take the toasted toast and put the cream cheese on on slice of the bread. Add some crushed pineapple. Then add the other slice of bread. Grill both sides with the butter. Put choc. syrup on top of the sandwich and then add some whipped cream and cherries to it.
French Toast, sliced
Chocolate Syrup
Whipped Cream
Cream Cheese
Crushed Pineapple, drained
Butter the french toast and toast it. Let cream cheese be room temp. Take the toasted toast and put the cream cheese on on slice of the bread. Add some crushed pineapple. Then add the other slice of bread. Grill both sides with the butter. Put choc. syrup on top of the sandwich and then add some whipped cream and cherries to it.
SANDRA H. POTATOES
Potatoes
1 Envelope Onion Soup MIx (Save-A-Lot Brand)
Cooking Oil or Olive Oil
Wash the potatoes and leave skins on. Take and quarter them. Take a ziplock bag and put some oil in it. Put the potatoes in the bag and scrunch or shake good. Then add the soup mix. Do not add the whole enevlope unless you are making a large amoutn. Pour into a sprayed baking dish. Bake at 350 for 20 mintues or until done.
1 Envelope Onion Soup MIx (Save-A-Lot Brand)
Cooking Oil or Olive Oil
Wash the potatoes and leave skins on. Take and quarter them. Take a ziplock bag and put some oil in it. Put the potatoes in the bag and scrunch or shake good. Then add the soup mix. Do not add the whole enevlope unless you are making a large amoutn. Pour into a sprayed baking dish. Bake at 350 for 20 mintues or until done.
GERMAN BUNT CAKE
1(10oz.) Jar Maraschino Cherries. chopped
1/2 Cup Brown Sugar
1 Cup Chopped Walnuts
1 Teaspoon Cinnamon
3 Cups Flour
1 Teaspoon Baking Soda
1/2 Lb.(1 cup) Butter or marg.
1 Teaspoon Vanilla Extract
2 Cups granulated Sugar
1 Pint Sour Cream
6 Eggs
Drain cherries and set aside. Mix together and set aside the brown sugar, nuts and cinnamon. Sift together the baking soda and flour. Cream butter, vanilla extract and sugar together thoroughly. Add the sour cream. Beat until well blended. Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending with the flour mixture. Beat well scraping sides. Pour 1/3 batter into the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture. Repeat 2 or 3 times. Bake 350 for 1 hour and 15 minutes.
1/2 Cup Brown Sugar
1 Cup Chopped Walnuts
1 Teaspoon Cinnamon
3 Cups Flour
1 Teaspoon Baking Soda
1/2 Lb.(1 cup) Butter or marg.
1 Teaspoon Vanilla Extract
2 Cups granulated Sugar
1 Pint Sour Cream
6 Eggs
Drain cherries and set aside. Mix together and set aside the brown sugar, nuts and cinnamon. Sift together the baking soda and flour. Cream butter, vanilla extract and sugar together thoroughly. Add the sour cream. Beat until well blended. Add the flour mixture to the creamed mixture alternately with the eggs, beginning and ending with the flour mixture. Beat well scraping sides. Pour 1/3 batter into the pan. Top with 1/3 of the cherries and 1/3 of the nut mixture. Repeat 2 or 3 times. Bake 350 for 1 hour and 15 minutes.
BUTTERMILK SALAD
20oz. Can Crushed Pineapple, in it's own juice
2 Cups Buttermilk
1 Large Pack Orange Sugar-free Jello
8oz. Fat Free Whipped Topping
Place pineapple in saucepan and bring to a boil. Remove from heat, add jello and stir until dissolved. Stir in buttermilk and cool. Fold in whipped topping. Pour into a 9 x 13 pan and chill until firm. Cut into 12 squares.
2 Cups Buttermilk
1 Large Pack Orange Sugar-free Jello
8oz. Fat Free Whipped Topping
Place pineapple in saucepan and bring to a boil. Remove from heat, add jello and stir until dissolved. Stir in buttermilk and cool. Fold in whipped topping. Pour into a 9 x 13 pan and chill until firm. Cut into 12 squares.
WHITE CHICKEN CHILI
6 Boneless, Skinless Chicken Breasts (3oz.)each
2 Jars (16oz.) Picante Sauce
48oz. Box Chicken Broth
48oz. Northern White Beans
1 Teaspoon CUmin
1 Teaspoon Garlic Powder
Boil and shred chicken. Mix all ings. Bring to a boil. Boil 20 minutes. Reduce heat and simmer slowly till time to serve.
2 Points each 1 cup serving.
2 Jars (16oz.) Picante Sauce
48oz. Box Chicken Broth
48oz. Northern White Beans
1 Teaspoon CUmin
1 Teaspoon Garlic Powder
Boil and shred chicken. Mix all ings. Bring to a boil. Boil 20 minutes. Reduce heat and simmer slowly till time to serve.
2 Points each 1 cup serving.
WHAT A WATERMELON
Having never tried to grow a watermelon in my garden I sure was surprised when I got to grow three. One was ripe so we picked it and would you believe it weighed 34 1/2 lbs. It was so sweet. The other two are not ready yet but with the heat I sure don't believe they will get to grow that big.
I had searched everywhere for some of the ole time watermelon seeds called moon and stars. I found some down in Nashville, Tn. at the Home Depot I think. They are a old Indian watermelon that someone had told us about. They are green with yellow specks on them and yellow inside. I put them out late so I don't know if they will make it in or not. The heat is really working our garden over.
I can't wait for it to get fall so I can plant some more mustard and green onions. Maybe also some collard greens. Now those are a story in theirself. We went down to Flordia a few years back and stopped at a farmers market. They had some bunchs of collard greens there so I got two bunches. They were so big, not like the ones we get around here. I had put a new garden bathtub in and since it was new I had to wash them in it. Would you believe I had a bathtub full of collard greens. I did not think I would ever get those things washed clean. Cooking all those greens was some else. I had all kinds of kettles on the stove trying to get them cooked down. But in the long run it was some of the best eating I had for awhile. Nothing like collard greens with bacon in them for dinner. The secret for them not being so bitter is let them cook for awhile and then rinsing them off and cook them some more and then rinse them again. Then season them and finish cooking them. Just some good ole country eating with a big piece of cornbread and you got yourself a meal......
I had searched everywhere for some of the ole time watermelon seeds called moon and stars. I found some down in Nashville, Tn. at the Home Depot I think. They are a old Indian watermelon that someone had told us about. They are green with yellow specks on them and yellow inside. I put them out late so I don't know if they will make it in or not. The heat is really working our garden over.
I can't wait for it to get fall so I can plant some more mustard and green onions. Maybe also some collard greens. Now those are a story in theirself. We went down to Flordia a few years back and stopped at a farmers market. They had some bunchs of collard greens there so I got two bunches. They were so big, not like the ones we get around here. I had put a new garden bathtub in and since it was new I had to wash them in it. Would you believe I had a bathtub full of collard greens. I did not think I would ever get those things washed clean. Cooking all those greens was some else. I had all kinds of kettles on the stove trying to get them cooked down. But in the long run it was some of the best eating I had for awhile. Nothing like collard greens with bacon in them for dinner. The secret for them not being so bitter is let them cook for awhile and then rinsing them off and cook them some more and then rinse them again. Then season them and finish cooking them. Just some good ole country eating with a big piece of cornbread and you got yourself a meal......
Tuesday, August 10, 2010
CORNBREAD DRESSING
1 Cup Chopped Onion
1/2 Cup Chopped Celery
1/4 Cup Butter or marg.
6 Cups Cornbread crumbs
2 Cups Biscuit Crumbs
4 Eggs, slightly beaten
2 Hard Boiled Eggs, chopped can leave these out
1 Cup Chopped Chicken or turkey giblets
1 Teaspoon Dried Sage
2 Cups or more Chicken Broth
Saute the onions and celery in the butter or mard. In a small skillet until the onions are soft. Preheat the oven to 350. In a large bowl combine the onions and celery with the cornbread and biscuit crumbs, butter and boiled eggs, chicken or giblets. Mix well. Add the chicken broth and mix well again. Pour into a greased casserole baking dish. Bake for 20 to 30 minutes or until brown.
1/2 Cup Chopped Celery
1/4 Cup Butter or marg.
6 Cups Cornbread crumbs
2 Cups Biscuit Crumbs
4 Eggs, slightly beaten
2 Hard Boiled Eggs, chopped can leave these out
1 Cup Chopped Chicken or turkey giblets
1 Teaspoon Dried Sage
2 Cups or more Chicken Broth
Saute the onions and celery in the butter or mard. In a small skillet until the onions are soft. Preheat the oven to 350. In a large bowl combine the onions and celery with the cornbread and biscuit crumbs, butter and boiled eggs, chicken or giblets. Mix well. Add the chicken broth and mix well again. Pour into a greased casserole baking dish. Bake for 20 to 30 minutes or until brown.
CABBAGE CASSEROLE
1 Head Cabbage, chopped
8 Slices Bacon
1 Medium Onion, chopped
1 Medium Green Bell Pepper, chopped
1(101/2oz.) Can Condensed Cream Of Mushroom Soup
3/4 Cups Grated Cheese
1/2 Cup Milk
1 Teaspoon Salt
3 Slices White Bread, toasted and crumbled
1 Stick Butter, melted
Cook the cabbage for 8 minutes in salted water. Drain. Preheat oven to 350. Fry the bacon. In a bowl mix all together except cheese. Bake for 30 minutes. When about done add the cheese and let it get bubbly.
8 Slices Bacon
1 Medium Onion, chopped
1 Medium Green Bell Pepper, chopped
1(101/2oz.) Can Condensed Cream Of Mushroom Soup
3/4 Cups Grated Cheese
1/2 Cup Milk
1 Teaspoon Salt
3 Slices White Bread, toasted and crumbled
1 Stick Butter, melted
Cook the cabbage for 8 minutes in salted water. Drain. Preheat oven to 350. Fry the bacon. In a bowl mix all together except cheese. Bake for 30 minutes. When about done add the cheese and let it get bubbly.
DILL DIP
1 Cup Mayo
1 Cup Sour Cream
1 Tablespoon Dill Weed
1 Tablespoon Dried Onion Flakes or Chopped Green Onion
1 Tablespoon Parsley
1/4 Teaspoon Seasoned Salt
In a medium bowl, mix together the mayo, sour cream, dill weed, onion, parsley and seasoned salt. Chill the mixture before serving. This can be used as a veg. dip with crackers or on salamon croquettes.
1 Cup Sour Cream
1 Tablespoon Dill Weed
1 Tablespoon Dried Onion Flakes or Chopped Green Onion
1 Tablespoon Parsley
1/4 Teaspoon Seasoned Salt
In a medium bowl, mix together the mayo, sour cream, dill weed, onion, parsley and seasoned salt. Chill the mixture before serving. This can be used as a veg. dip with crackers or on salamon croquettes.
AMBROSIA COCONUT SALAD
2 Cups Mandarin Oranges, drained
2 Cups Crushed Pineapple, drained
2 Cups Sour Cream
2 Cups Shredded Coconut
2 Cups Miniature Marshmallows
In a bowl combine the oranges, pineapple, sour cream, coconut and marshmallows. Chill.
2 Cups Crushed Pineapple, drained
2 Cups Sour Cream
2 Cups Shredded Coconut
2 Cups Miniature Marshmallows
In a bowl combine the oranges, pineapple, sour cream, coconut and marshmallows. Chill.
COTTAGE CHEESE SALAD
1 (12oz.) Bowl Cottage Cheese
1 (9oz.) Bowl Cool Whip
1(10oz.) Can Mandrian Oranges, drained
1 (20oz.) Can Crushed Pineapple
1/2 Cup Chopped Pecans
1(3oz.) Pack Orange Flavored Jello
Combine the cottage cheese and whipped topping. BLend gently. Add the oranges, pineapples and pecans. Mix gently. Add dry jello and mix and then chill. Keep ref.
1 (9oz.) Bowl Cool Whip
1(10oz.) Can Mandrian Oranges, drained
1 (20oz.) Can Crushed Pineapple
1/2 Cup Chopped Pecans
1(3oz.) Pack Orange Flavored Jello
Combine the cottage cheese and whipped topping. BLend gently. Add the oranges, pineapples and pecans. Mix gently. Add dry jello and mix and then chill. Keep ref.
MOTHER-IN-LAW SANDWICH
After seeing this on a cooking show I wanted to find a recipe for this sandwich. There are many types of toppings that are used with this sandwich. If you can find them Tom Tom Tamales are best for this sandwich.
4 Prepackaged Frozen Tamales
1 (14oz.)Can of Chili without beans
Diced Onion
Hot Banana Peppers, sliced thin or a mixture of hot peppers for topping
1 Pack of Mexican Shredded Cheese
4 Hot Dog Buns or Brats Seeded Buns
Cook the tamales as directed. Put one in the hot dog or other type bun. Add the chili, onion, peppers and cheese.
4 Prepackaged Frozen Tamales
1 (14oz.)Can of Chili without beans
Diced Onion
Hot Banana Peppers, sliced thin or a mixture of hot peppers for topping
1 Pack of Mexican Shredded Cheese
4 Hot Dog Buns or Brats Seeded Buns
Cook the tamales as directed. Put one in the hot dog or other type bun. Add the chili, onion, peppers and cheese.
LIKE DIXIE STAMPEEDE CREAM OF VEG. SOUP
I found this recipe after some of my kin wanted it after they had ate at the Dixie Stampeede in Piegon Forge,Tnn. If you ever get a chance to go there make sure you go. You will really enjoy the show and food.
1/2 Cup Peas, cooked and drained
1/2 Cup Whole Kernel Sweet Corn, drained
1/2 Cup Canned Green Beans, drained
1/2 Cup Grated Carrot, cooked and drained
1 Quart Chicken Broth
1/2 Teaspoon Garlic Powder or to your liking
1/2 Teaspoon Onion Powder or to your liking
Salt and Pepper to tasted
11/2 Cups Heavy Whipping Cream
Mash cooked vegs into small pieces. Bring all ings. except cream to a boil. Stir in cream and heat through. Can also use fresh corn cooked.
1/2 Cup Peas, cooked and drained
1/2 Cup Whole Kernel Sweet Corn, drained
1/2 Cup Canned Green Beans, drained
1/2 Cup Grated Carrot, cooked and drained
1 Quart Chicken Broth
1/2 Teaspoon Garlic Powder or to your liking
1/2 Teaspoon Onion Powder or to your liking
Salt and Pepper to tasted
11/2 Cups Heavy Whipping Cream
Mash cooked vegs into small pieces. Bring all ings. except cream to a boil. Stir in cream and heat through. Can also use fresh corn cooked.
BUTTERSCOTCH CREAM CHEESE BARS
1 Pkg.(10)oz. Butterscotch Chips
1/2 Cup Butter
2 Cups Graham Cracker Crumbs
1 Pk. (8oz) Cream Cheese
1 Can(14oz). Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans
Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof glass baking dish, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool to room temp. Then chill. Serve when chilled.
1/2 Cup Butter
2 Cups Graham Cracker Crumbs
1 Pk. (8oz) Cream Cheese
1 Can(14oz). Sweetened Condensed Milk
1 Teaspoon Vanilla Extract
1 Egg
1 Cup Chopped Pecans
Preheat the oven to 325. In a medium saucepan, melt the butterscotch chips and butter over low heat. Remove from the heat. Stir in the graham cracker crumbs and mix well. Reserve 2/3 cup mixture. Press the remainder firmly into the bottom of a buttered 13 x 9 ovenproof glass baking dish, making a uniform layer. In a large bowl, beat the cream cheese until light and fluffy. Beat in the condensed milk, vanilla, and egg and fold in the nuts. Pour into the prepared pan. Scatter the reserved crumb mixture evenly over the top. Bake 25-30 minutes or until the cake tester comes out clean. Cool to room temp. Then chill. Serve when chilled.
CUCUMBER SALAD
1 Red Onion, halved and thinly sliced
3 Tablespoons Rice Vinegar
3 Cucumbrs, peeled. deseeded and thinly sliced
2 Tablespoons Olive Oil
2 Tablespoons Chopped Fresh Dill
Toss onion with 1 tablespoon vinegar, set aside. Place cucumbers in a colander and toss with 1/4 teaspoon Salt. Drain. Rinse. Pat dry. Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 tablespoons vinegar. Add dill, season with salt and pepper. Cover and chill until ready to serve.
3 Tablespoons Rice Vinegar
3 Cucumbrs, peeled. deseeded and thinly sliced
2 Tablespoons Olive Oil
2 Tablespoons Chopped Fresh Dill
Toss onion with 1 tablespoon vinegar, set aside. Place cucumbers in a colander and toss with 1/4 teaspoon Salt. Drain. Rinse. Pat dry. Mix onion and cucumbers in a large bowl. Toss with olive oil and remaining 2 tablespoons vinegar. Add dill, season with salt and pepper. Cover and chill until ready to serve.
CHURCH HOME-COMING DAY
Here in Ky. we have a lot of church home-comings in the summer. It is good to get to go visit with different churchs and fellowship with them. Altho, I have been very sick and could not go to many this year I did feel some better and got to go to my son-in-law's chuch homecoming. But I paid for it on the way home. I could not hardly breathe at all. This virus that I took sure done something to my lungs and I don't know if I will ever get better.
I have never saw so much food at one place and all of it so very good. We are still talking wondering where it all came from. My husband was talking on the way to church how we hoped that there would be enough food to go around. You never know with a home coming how many will cook or how many will show up. I told him don't worry we will have enough and if we don't all you have to do is ask God to let what you do have just multiply and feed everyone and I believe he will do it. It has worked before.
Everyone know me and how I just love to get new recipes. Of course there were new dishes and I just had to have the recipes to some of them. His aunt made some of the best cornbread stuffing I believe I have ever ate. So I got her to give me her recipe for it.
The men sure don't know what if feels like to get up early and stand and cook and know you have a time limit to get it all done in to head off to church. I think they should appricate us more.
By the time we get there we are so tired we just flop down and want to sit there and rest. Then it is also a job to set it all up and then the clean up also.
To me I think the churchs should have a group that cooks, a group that sets it up and another group that does the cleanup so it don't put it all off on just one group.
But anyway not only was the dinner good the church service was also good with some very good preaching from one of the visiting brothers. It is good to know that here in the mountains we still have the old time dinner on the ground theme that lets us visit with people that have moved off and left and just get togather and have a good fellowship with each other.
I will be putting (if I am still feeling better) a lot of new recipes on my blog and boy are they good. Some I have never made or heard of. We are going this week, I hope, to another homecoming and I just might get some good dessert recipes from there. lol.
I do not think I will ever get caught up on moving all my recipes from our old family site where msn shut down our site. But it wont be long until winter again and I can work more on them then......
I have never saw so much food at one place and all of it so very good. We are still talking wondering where it all came from. My husband was talking on the way to church how we hoped that there would be enough food to go around. You never know with a home coming how many will cook or how many will show up. I told him don't worry we will have enough and if we don't all you have to do is ask God to let what you do have just multiply and feed everyone and I believe he will do it. It has worked before.
Everyone know me and how I just love to get new recipes. Of course there were new dishes and I just had to have the recipes to some of them. His aunt made some of the best cornbread stuffing I believe I have ever ate. So I got her to give me her recipe for it.
The men sure don't know what if feels like to get up early and stand and cook and know you have a time limit to get it all done in to head off to church. I think they should appricate us more.
By the time we get there we are so tired we just flop down and want to sit there and rest. Then it is also a job to set it all up and then the clean up also.
To me I think the churchs should have a group that cooks, a group that sets it up and another group that does the cleanup so it don't put it all off on just one group.
But anyway not only was the dinner good the church service was also good with some very good preaching from one of the visiting brothers. It is good to know that here in the mountains we still have the old time dinner on the ground theme that lets us visit with people that have moved off and left and just get togather and have a good fellowship with each other.
I will be putting (if I am still feeling better) a lot of new recipes on my blog and boy are they good. Some I have never made or heard of. We are going this week, I hope, to another homecoming and I just might get some good dessert recipes from there. lol.
I do not think I will ever get caught up on moving all my recipes from our old family site where msn shut down our site. But it wont be long until winter again and I can work more on them then......
Saturday, August 7, 2010
PAPPER BAGED CORN
While coming home from my daughter's house I saw a lady in her garden putting paper bags over her big ears of corn. Now that is something I sure have never seen. Why was she doing this I wondered. Then I remembered what kind of corn it was. It looked like hickory cane corn.
Now we all know just how those birds love to feed off of it. I thought I would raise me some last year to have some home ground meal. I worked so hard with the stuff. So I ask someone when is it ready to grind. When the corn falls backwards down on the stalk.
So I kept waiting and waiting then one day I looked and it had fell down. They said to let the first frost hit it. I forgot about it until the frost did come and went to gather it and guess what. There was just cobs hanging there. The birds had really gotten them a good big meal. But I know they get hungrey just like we all do.
So back to the paper bags. That had to be why she was putting the bags over the corn to keep the birds from eating it as there were not that many rows of it.
Oh well, we are never to old to learn something new. I just wish I had done mine that way. But if the bags got wet what then. Maybe she was just trying to catch some beetles. But in a up side down bag. lol.
If we all go by gardens and see bags waveing at us then we know there has not been any alians landed just corn people. It would be nice to paint a happy face on the bags and they sure would look like faces.
I went to the Amish and bought some home ground meal. It sure does make a different tasting cornbread. My aunt made some and it was almost to salty you could not hardly eat it but it was still good.
From now on I will just stick to the baged cornmeal. I saw some King Authurs flour and meal and everyone talks about how good it is. When I looked at a 5 lb. bag I about fell over. It is like buying a steak with the price but I guess you just pay for what you get. One of these days I am going to break down and buy me a bag. To me nothing can beat the Three Rivers cornmeal. Now we can't buy it anywhere and my cornbread just don't taste the same without it.
We all have our likes and dislikes and sometimes when you hubby says this just don't taste right it is not our fault but having to go from somthing you rely on for so many years to something new is somthing else.
Now we all know just how those birds love to feed off of it. I thought I would raise me some last year to have some home ground meal. I worked so hard with the stuff. So I ask someone when is it ready to grind. When the corn falls backwards down on the stalk.
So I kept waiting and waiting then one day I looked and it had fell down. They said to let the first frost hit it. I forgot about it until the frost did come and went to gather it and guess what. There was just cobs hanging there. The birds had really gotten them a good big meal. But I know they get hungrey just like we all do.
So back to the paper bags. That had to be why she was putting the bags over the corn to keep the birds from eating it as there were not that many rows of it.
Oh well, we are never to old to learn something new. I just wish I had done mine that way. But if the bags got wet what then. Maybe she was just trying to catch some beetles. But in a up side down bag. lol.
If we all go by gardens and see bags waveing at us then we know there has not been any alians landed just corn people. It would be nice to paint a happy face on the bags and they sure would look like faces.
I went to the Amish and bought some home ground meal. It sure does make a different tasting cornbread. My aunt made some and it was almost to salty you could not hardly eat it but it was still good.
From now on I will just stick to the baged cornmeal. I saw some King Authurs flour and meal and everyone talks about how good it is. When I looked at a 5 lb. bag I about fell over. It is like buying a steak with the price but I guess you just pay for what you get. One of these days I am going to break down and buy me a bag. To me nothing can beat the Three Rivers cornmeal. Now we can't buy it anywhere and my cornbread just don't taste the same without it.
We all have our likes and dislikes and sometimes when you hubby says this just don't taste right it is not our fault but having to go from somthing you rely on for so many years to something new is somthing else.
FRIED ZUCCHNI PATTIES
1 Large Zucchni deseeded and shredded
1/2 Cup Freshly Grated Parmesan Cheese
1 Cup Panko Bread Crumbs
Sprinkle of Nutmeg less than 1/8 spoon
1/4 Teaspoon Paprika
1 Clove Garlic, minced
1 Egg
Salt and Pepper to taste
1-2 Tablespoons Olive Oil
Combine all the ings, except olive oil in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties. Heat olive oil in a pan over medium heat. Once it is heated add the patties and cook until golden brown. About 3-4 minutes per side. Serve. Good with some ranch dressing on top of them.
1/2 Cup Freshly Grated Parmesan Cheese
1 Cup Panko Bread Crumbs
Sprinkle of Nutmeg less than 1/8 spoon
1/4 Teaspoon Paprika
1 Clove Garlic, minced
1 Egg
Salt and Pepper to taste
1-2 Tablespoons Olive Oil
Combine all the ings, except olive oil in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties. Heat olive oil in a pan over medium heat. Once it is heated add the patties and cook until golden brown. About 3-4 minutes per side. Serve. Good with some ranch dressing on top of them.
MAGIC PORK CHOPS
6 Center Cut Pork Chops
1 Can Golden Cream of Mushroom Soup
2/3 Cup Water
Pepper
Garlic Salt
Preheat the oven to 350. Lightly grease a casserole dish. Place the pork chops in the dish. Cover them with the soup. Then add the water. Cover the dish and bake for 30 to 40 minutes or until cooked thru. Add pepper and garlic salt to your taste.
1 Can Golden Cream of Mushroom Soup
2/3 Cup Water
Pepper
Garlic Salt
Preheat the oven to 350. Lightly grease a casserole dish. Place the pork chops in the dish. Cover them with the soup. Then add the water. Cover the dish and bake for 30 to 40 minutes or until cooked thru. Add pepper and garlic salt to your taste.
INA R. HOT DOGS
4 Packs Winners, cut into half or thirds
1 Jar Spaghetti Sauce
1/2 Cup or more Brown Sugar
Mix sauce and brown sugar together . Put in crockpot and simmer until hot dogs are tender. Serve.
1 Jar Spaghetti Sauce
1/2 Cup or more Brown Sugar
Mix sauce and brown sugar together . Put in crockpot and simmer until hot dogs are tender. Serve.
SHIPWRECK CASSEROLE
1 Cup Onion, chopped
2 Medium Potatoes, sliced
1 Lb. Ground Chuck
1/2 Cup Uncooked Long Grain RIce
1 Cup Carrots, diced
1 Cup Celery, chopped
Salt and Pepper
Paprika
1 Can Tomato Soup
1 Cup Boiling Water
Butter a 2 quart casserole. Layer with onions, potatoes, ground chuck, rice, carrots and celery. Sprinkle each layer with salt, pepper and paprika.
Combine soup with boiling water and pour over all of this. Bake at 300 for 2 hours. Can put chedder cheese over top and then let it melt until bubbly.
2 Medium Potatoes, sliced
1 Lb. Ground Chuck
1/2 Cup Uncooked Long Grain RIce
1 Cup Carrots, diced
1 Cup Celery, chopped
Salt and Pepper
Paprika
1 Can Tomato Soup
1 Cup Boiling Water
Butter a 2 quart casserole. Layer with onions, potatoes, ground chuck, rice, carrots and celery. Sprinkle each layer with salt, pepper and paprika.
Combine soup with boiling water and pour over all of this. Bake at 300 for 2 hours. Can put chedder cheese over top and then let it melt until bubbly.
Friday, August 6, 2010
ITALIAN DRESSING POTATOES
POTATES (diced) to your likeing
1/4 to 1/2 Cup Italian Dressing (to your likeing)
Parmesan Cheese (to your likeing)
Olive Oil
Take the potatoes and dice them up and put in a skillet with around 2 tablespoon olive oil. Add the dressing and let fry. Then add the parmesan cheese and let fry till done.
1/4 to 1/2 Cup Italian Dressing (to your likeing)
Parmesan Cheese (to your likeing)
Olive Oil
Take the potatoes and dice them up and put in a skillet with around 2 tablespoon olive oil. Add the dressing and let fry. Then add the parmesan cheese and let fry till done.
JENNIFER S. CHEESY POTATOES
5 Lbs. Potatoes(diced and cooked half done)
1/2 Cup Helimans Mayo (may need more)
1 Lb. Velvetta Cheese(cubed)
1 Lb. Bacon (fried and crumbled)
Let the skins on the potatoes and cut up like fixing potato salad. Mix in the cheese and helimans mayo. Pour mixture into a 13 x 9 pan or a round baking dish. Bake on 350 for 25 minutes and then when done add the bacon. Do not let potatoes cook to long or they will mush when finished baking in oven.
1/2 Cup Helimans Mayo (may need more)
1 Lb. Velvetta Cheese(cubed)
1 Lb. Bacon (fried and crumbled)
Let the skins on the potatoes and cut up like fixing potato salad. Mix in the cheese and helimans mayo. Pour mixture into a 13 x 9 pan or a round baking dish. Bake on 350 for 25 minutes and then when done add the bacon. Do not let potatoes cook to long or they will mush when finished baking in oven.
Tuesday, August 3, 2010
SQUASH PATTIES
2 Cups Yellow Squash, grated
1/4 Cup Self-rising Flour
1/3 Cup Self-rising Cornmeal
1 Small Onion, finely chopped
1 Egg, beaten
Salt and Pepper to taste
In a medium bowl mix all the ings. together. Form into small patties. Put some oil in a skillet and drop the patties in. Let fry until brown on both sides on medium heat. Do not let them scorch. Drain on a paper towel.
1/4 Cup Self-rising Flour
1/3 Cup Self-rising Cornmeal
1 Small Onion, finely chopped
1 Egg, beaten
Salt and Pepper to taste
In a medium bowl mix all the ings. together. Form into small patties. Put some oil in a skillet and drop the patties in. Let fry until brown on both sides on medium heat. Do not let them scorch. Drain on a paper towel.
YUM-YUM PEACH PIKE
4 Tablespoons Butter
3/4 Cup Flour
3/4 Cup Sugar
3/4 Cup Milk
2 Cups Fresh Peaches, peeled and sliced
1 Tablespoon Sugar
Put the butter in a 8 inch square baking dish and put in microwave and let it melt. When melted remove from oven. Preheat the oven to 350. Wisk together the flour and sugar. Then add the milk. Beat until this is smooth. Pour over the butter. Lay the fruit on top of the batter. Sprinkle the tablespoon of sugar over top of the fruit. Bake for 50 to 60 minutes until it is bubbly on top. Don't let it burn on top. You can use 2 cups fresh berries or a 12oz. pack of frozen berries instead of the peaches. Serve warm with vanillla ice cream on top.
3/4 Cup Flour
3/4 Cup Sugar
3/4 Cup Milk
2 Cups Fresh Peaches, peeled and sliced
1 Tablespoon Sugar
Put the butter in a 8 inch square baking dish and put in microwave and let it melt. When melted remove from oven. Preheat the oven to 350. Wisk together the flour and sugar. Then add the milk. Beat until this is smooth. Pour over the butter. Lay the fruit on top of the batter. Sprinkle the tablespoon of sugar over top of the fruit. Bake for 50 to 60 minutes until it is bubbly on top. Don't let it burn on top. You can use 2 cups fresh berries or a 12oz. pack of frozen berries instead of the peaches. Serve warm with vanillla ice cream on top.
SUPER DUPPER BURGER SAUCE
3/4 Cup Kraft Mayo
3 Tablespoons Sweet Pickle Relish
3 Tablespoons Ketchup
1 Tablespoon Sugar
1 Tablespoon Dried Onion Flakes
In a small bowl blend all the ings. together and let set 1 hour before using on burgers. Keep ref.
3 Tablespoons Sweet Pickle Relish
3 Tablespoons Ketchup
1 Tablespoon Sugar
1 Tablespoon Dried Onion Flakes
In a small bowl blend all the ings. together and let set 1 hour before using on burgers. Keep ref.
BASTING AND DIPPING SAUCE
This sacue is good for dipping on almost any thing. You can use it to baste ham steaks with under the broiler. Baste them with the sauce ever few minutes. Be sure and get some out in a bowl to do this with and do not use it as a dipping sauce if it has touched the ham.
1/2 Cup Prepared Mustard
1/2 Cup Honey
1/4 Cup Light Corn Syrup
1/4 Cup Mayo or Miracle Whip
1 Tablespoon Dried Onion Flakes
In a bowl mix all the ings. together. Let set 10 minutes before using. Keep ref.
1/2 Cup Prepared Mustard
1/2 Cup Honey
1/4 Cup Light Corn Syrup
1/4 Cup Mayo or Miracle Whip
1 Tablespoon Dried Onion Flakes
In a bowl mix all the ings. together. Let set 10 minutes before using. Keep ref.
BRATS BAKE
4 Cups Potatoes, leave skin on and diced
1 Large Onion, diced
1/2 Green Pepper, finely diced
1 Pack Brats(5) or Beef Hot Dogs
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 Tablespoons Flour
1 Cup Milk
1/2 BBQ Sauce
1/2 Teaspoon Salt
1 Cup Cheddar Cheese
Bring about 4 Cups Potatoes, skin on and diced, to a boil. Cook for 5 to 8 minutes, until just fork-tender. Drain well. Set aside. In a large skillet, add the butter and olive oil. Saute for 5 minutes the onion, green pepper and sliced brats or beef hot dogs. Stir in one spoonful at a time of the flour. Then add the milk slowly. Then add the bbq sauce and salt. Bring to a boil and stir until thickened. Stir in the cheese and potatoes. Pour into a glass baking dish and bake at 350 for 30 minutes or until bubbly.
1 Large Onion, diced
1/2 Green Pepper, finely diced
1 Pack Brats(5) or Beef Hot Dogs
2 Tablespoons Olive Oil
2 Tablespoons Butter
3 Tablespoons Flour
1 Cup Milk
1/2 BBQ Sauce
1/2 Teaspoon Salt
1 Cup Cheddar Cheese
Bring about 4 Cups Potatoes, skin on and diced, to a boil. Cook for 5 to 8 minutes, until just fork-tender. Drain well. Set aside. In a large skillet, add the butter and olive oil. Saute for 5 minutes the onion, green pepper and sliced brats or beef hot dogs. Stir in one spoonful at a time of the flour. Then add the milk slowly. Then add the bbq sauce and salt. Bring to a boil and stir until thickened. Stir in the cheese and potatoes. Pour into a glass baking dish and bake at 350 for 30 minutes or until bubbly.
Monday, August 2, 2010
EASY WAY TO MINCE GARLIC
I love garlic in about every type of dish I fix but I hate to try to cut it up where all the pieces are the same. I have found the best way to mince garlic is to get a small grater like you would use to grate cheese and mince it this way. Spray it first with a light coat of cooking spray so it will not stick to it.
ZUCCHINI BREAD
2 1/4 Cups Flour
2 Teaspoons Cinnamon
1/8 Teaspoon Ground Cloves
1/2 Teaspoon Salt
11/2 Teaspoon Baking Soda
1/2 Cup Oil
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
3 Eggs
2 Teaspoons Vanilla
1/2 Cup Sour Cream
3 Cups Zucchini, grated
1 Cup Walnuts, Toasted
Preheat oven to 350. Spray and flour two loaf pans. Set aside. Combine flour, salt and baking powder, cinn. and cloves. Set aside. Beat eggs, oil, vanilla and sugars for around 1 minute. Add the sour cream. Add nuts. Beat to combine. Next add the zucchini. Add the dry ings. Pour into loaf pans and bake for around 40 minutes or until a knife comes out clean. Let the cakes rest 10 minutes before removing from the pan as they wil come out in pieces.
2 Teaspoons Cinnamon
1/8 Teaspoon Ground Cloves
1/2 Teaspoon Salt
11/2 Teaspoon Baking Soda
1/2 Cup Oil
1 Cup Granulated Sugar
1/2 Cup Brown Sugar
3 Eggs
2 Teaspoons Vanilla
1/2 Cup Sour Cream
3 Cups Zucchini, grated
1 Cup Walnuts, Toasted
Preheat oven to 350. Spray and flour two loaf pans. Set aside. Combine flour, salt and baking powder, cinn. and cloves. Set aside. Beat eggs, oil, vanilla and sugars for around 1 minute. Add the sour cream. Add nuts. Beat to combine. Next add the zucchini. Add the dry ings. Pour into loaf pans and bake for around 40 minutes or until a knife comes out clean. Let the cakes rest 10 minutes before removing from the pan as they wil come out in pieces.
SISTER SEARGENT'S PICKLED CORN
1 Doz. Yellow Corn(boiled and cut off cob)
3 Tablespoons Of White Vinegar
2 Tablespoons Of Pickling Salt
Cut off boiled corn. Have the jars hot. Have the lids and rings hot. Put the warm corn in the jars and put about 3 tablespoons of the water in a cup and mix the vinegar and salt in it and stir until salt is dissolved then take and pour over top of the corn. Add more boiling water over the corn. Put the water up to top of neck. Take a butter knife and punch down thu the corn so you can add more water to it. This will give more juice like kraut.Put caps and rings on and seal tight. Turn upside down and let seal. Store in a dark place like you do kraut. When fixing take out of the jar and rinse. Put some oil in a skillet and add corn and fry. Very good.
3 Tablespoons Of White Vinegar
2 Tablespoons Of Pickling Salt
Cut off boiled corn. Have the jars hot. Have the lids and rings hot. Put the warm corn in the jars and put about 3 tablespoons of the water in a cup and mix the vinegar and salt in it and stir until salt is dissolved then take and pour over top of the corn. Add more boiling water over the corn. Put the water up to top of neck. Take a butter knife and punch down thu the corn so you can add more water to it. This will give more juice like kraut.Put caps and rings on and seal tight. Turn upside down and let seal. Store in a dark place like you do kraut. When fixing take out of the jar and rinse. Put some oil in a skillet and add corn and fry. Very good.
SISTER SERGENT'S COLE SLAW
1Head of Cabbage
Carrots
Mayo
Sugar
Salt
Pepper
Sweet Pickle Juice
Chop the cabbage and grate the carrots. In another bowl mix the kraft mayo and sugar salt and pepper. Then pour in some sweet pickle juice and mix. Add the cabbage and carrots. Let chill and serve.
Carrots
Mayo
Sugar
Salt
Pepper
Sweet Pickle Juice
Chop the cabbage and grate the carrots. In another bowl mix the kraft mayo and sugar salt and pepper. Then pour in some sweet pickle juice and mix. Add the cabbage and carrots. Let chill and serve.
DIFFERENT WAYS TO EAT CUCUMBERS
Wedges Dipped In A Spicy Thai Sauce
Onions And Sliced Cucumbers In Ranch Dressing
Tomatoes And Cucumbers In Sour Cream
Sliced With Onion And Drizzled With Olive Oil And Vinegar
Salted And Drizzled With Balsamic Vinegar
Shredded And Mixed With Vanilla Yogurt
Cover With Cider Vinegar, A Little Oil, Diced Onions, Garlic, Salt and Pepper.
Sliced And Mixed With Mayonnaise And Milk
Sliced With Italian Dressing
Peeled, Sliced And Topped With Lime, Salt And Lemon Juice
Sliced Wih Fresh Tomato, Sunflower Seeds And Ranch Dressing
Sprinkled With Lemon, Salt And Chili Powder
Marinated In Vinegar, Salt, Pepper, Garlic And Chili Powder
Sliced Very Thin And Add A Dash Of Salt And Let Sit One Hour Then Add Some Green Onions and Balsamic Vinegar.
Cucumbers Are Also Good Sliced Thin And Put On Your Sub. Sandwiches
Onions And Sliced Cucumbers In Ranch Dressing
Tomatoes And Cucumbers In Sour Cream
Sliced With Onion And Drizzled With Olive Oil And Vinegar
Salted And Drizzled With Balsamic Vinegar
Shredded And Mixed With Vanilla Yogurt
Cover With Cider Vinegar, A Little Oil, Diced Onions, Garlic, Salt and Pepper.
Sliced And Mixed With Mayonnaise And Milk
Sliced With Italian Dressing
Peeled, Sliced And Topped With Lime, Salt And Lemon Juice
Sliced Wih Fresh Tomato, Sunflower Seeds And Ranch Dressing
Sprinkled With Lemon, Salt And Chili Powder
Marinated In Vinegar, Salt, Pepper, Garlic And Chili Powder
Sliced Very Thin And Add A Dash Of Salt And Let Sit One Hour Then Add Some Green Onions and Balsamic Vinegar.
Cucumbers Are Also Good Sliced Thin And Put On Your Sub. Sandwiches
CHERRY LIMEAIDE
1 Cup Sprite
1/4 Cup Cherry Juice
2 to 2 Lime Wedges
Pour sprite into a glass over ice. Add the cherry juice. Add 2 or 3 lime wedges, squeezing slightly before dropping each one in. This will make one glass.
1/4 Cup Cherry Juice
2 to 2 Lime Wedges
Pour sprite into a glass over ice. Add the cherry juice. Add 2 or 3 lime wedges, squeezing slightly before dropping each one in. This will make one glass.
CUCUMBERS AND RED PEPPER SALAD
3 Medium cucumbers, peeled and thinly sliced
2 Teaspoons Kosher Salt
1/2 Cup Rice Vinegar, seasoned or regular
1/2 Cup Water
3 Tablespoons Sugar
1/4 Teaspoon Red Pepper Flakes
2 Tablespoons Minced Red Onion
In a strainer place the cucumber slices and put in a bowl to drain. Salt the cucumbers and toss well. Let sit in ref. for 1 hour. Prepare the marinade.
Combine the vinegar, water and sugar and the red pepper in a small saucepan and bring to a boil. Cook until it is reduced to around 1/3 cup. Cook for around 10 minutes. Remove from the heat and add the onion. Let this cool to room temp. Take the cucumbers out of the ref. They should be drained. Draining them pulls the mositure out of them so they will be crisp. Mix the marinade with the cucumbers. Put in ref. until ready to serve. Best if let sit a few hours in the ref. for the flavors to combine.
2 Teaspoons Kosher Salt
1/2 Cup Rice Vinegar, seasoned or regular
1/2 Cup Water
3 Tablespoons Sugar
1/4 Teaspoon Red Pepper Flakes
2 Tablespoons Minced Red Onion
In a strainer place the cucumber slices and put in a bowl to drain. Salt the cucumbers and toss well. Let sit in ref. for 1 hour. Prepare the marinade.
Combine the vinegar, water and sugar and the red pepper in a small saucepan and bring to a boil. Cook until it is reduced to around 1/3 cup. Cook for around 10 minutes. Remove from the heat and add the onion. Let this cool to room temp. Take the cucumbers out of the ref. They should be drained. Draining them pulls the mositure out of them so they will be crisp. Mix the marinade with the cucumbers. Put in ref. until ready to serve. Best if let sit a few hours in the ref. for the flavors to combine.
CANDY BAR COOKIES
1 Box Club Crackers
1 Cup Graham Crackers, crushed
3/4 Cup Brown Sugar
1/3 Cup White Sugar
1/3 Cup Milk
1/2 Cup Blue Bonnet Marg. (1 stick)
2/3 Cup Peanut Butter
1 Pack Milk Choc. Chips
In a 9 x 13 pan place 24 of the club crackers. In a kettle place the graham crackers and brown sugar and white sugar and the milk and marg. Bring to a boil for 5 minutes. It will turn to like a caramel mixture and then pull away from the side of the pan. Pour this mixture over the crackers. It is very hot so do not get burned. Press another layer of the crackers over it. Put in the ref. and chill for 30 minutes. In the microwave put the peanut butter and choc. chips and micowave for 2 minutes until melted. Put this over the cracker layer. Put in the ref. until firm. Cut into squares.
1 Cup Graham Crackers, crushed
3/4 Cup Brown Sugar
1/3 Cup White Sugar
1/3 Cup Milk
1/2 Cup Blue Bonnet Marg. (1 stick)
2/3 Cup Peanut Butter
1 Pack Milk Choc. Chips
In a 9 x 13 pan place 24 of the club crackers. In a kettle place the graham crackers and brown sugar and white sugar and the milk and marg. Bring to a boil for 5 minutes. It will turn to like a caramel mixture and then pull away from the side of the pan. Pour this mixture over the crackers. It is very hot so do not get burned. Press another layer of the crackers over it. Put in the ref. and chill for 30 minutes. In the microwave put the peanut butter and choc. chips and micowave for 2 minutes until melted. Put this over the cracker layer. Put in the ref. until firm. Cut into squares.
Subscribe to:
Posts (Atom)