Sunday, July 25, 2010
COUPON CARRYING BOOK
If you are into coupons like a lot of us are now here is a good site that sells coupon organizers. I like how it is made and easy to get to your coupons. : thecoupononizer.com.
DURKE'S DIP
1 Cup(8oz.) Sour Cream
3 Tablespoons Durke's Mayo
3 Teaspoon Grill Shakers Poultry or Lemon Pepper Seasonings
Combine and serve with Ruffles Potato Chips
3 Tablespoons Durke's Mayo
3 Teaspoon Grill Shakers Poultry or Lemon Pepper Seasonings
Combine and serve with Ruffles Potato Chips
PESTO POTATO SALAD
1(32oz.) Container Deli Red Potato Salad
1/4 Cup Basil Pesto
3 Tablespoons Diced Pimientos(undrained)
Place potato salad in medium bowl. Stir in the pesto and pimientos. Serve. Keep chilled. Keep leftovers in ref.
1/4 Cup Basil Pesto
3 Tablespoons Diced Pimientos(undrained)
Place potato salad in medium bowl. Stir in the pesto and pimientos. Serve. Keep chilled. Keep leftovers in ref.
TRINA'S S. RUBIN SANDWICH
1 Loaf Rye Bread
1 Pack Swiss Cheese(sliced)
1 Lb. Pastrami(sliced)
1 Stick Blue Bonnet Marg.
1 Bottle Thousand Island Dressing
1 Small Can Kraut or 1/2 Bag, drained
In a skillet put about 1/3 teaspoon of oil and put what amout of kraut in it you want for the sandwiches. Fry until heated thru good. Make sure it is drained good. Put some of the dressing on one piece of the rye bread (or can add some to the kraut or just dip the sandwich in it) and put your swiss cheese on it. Next add the pastrami and then the kraut. Put the other piece of bread on. In another skillet put some of the butter and let it melt then add the sandwich. Turn on medium so it will not scorch or turn on low. Put a lid, (I call it a cap just big enough to fit the sandwich) on top of it to let the cheese melt good. Then flip over and do the other side. Do not put the lid on this time. Can be dipped in the thousand island dressing or in sour cream or ranch dressing.
1 Pack Swiss Cheese(sliced)
1 Lb. Pastrami(sliced)
1 Stick Blue Bonnet Marg.
1 Bottle Thousand Island Dressing
1 Small Can Kraut or 1/2 Bag, drained
In a skillet put about 1/3 teaspoon of oil and put what amout of kraut in it you want for the sandwiches. Fry until heated thru good. Make sure it is drained good. Put some of the dressing on one piece of the rye bread (or can add some to the kraut or just dip the sandwich in it) and put your swiss cheese on it. Next add the pastrami and then the kraut. Put the other piece of bread on. In another skillet put some of the butter and let it melt then add the sandwich. Turn on medium so it will not scorch or turn on low. Put a lid, (I call it a cap just big enough to fit the sandwich) on top of it to let the cheese melt good. Then flip over and do the other side. Do not put the lid on this time. Can be dipped in the thousand island dressing or in sour cream or ranch dressing.
STEFEN'S ASPARAGUS IN BLANKETS
1 Loaf Bread
2 Cans(drained) or Fresh Asparagus
1 Container of Allouette Cheese(spinash, garlic)
1 Stick Butter(real butter)
1 Bag Mozzarella Cheese, shredded
Remove crust from bread(older bread is better). Coat bread with thin layer of the allouette cheese. Let it get soft from ref. Place 2 pieces of asparagus on bread and roll up. Place on cookie sheet. Use 1/2 stick of butter and melt it and pour over the rolled up asparagus and bread. Bake for 20 minutes at 300. Can sprinkle the cheese on top before baking or when about done so it will melt.
2 Cans(drained) or Fresh Asparagus
1 Container of Allouette Cheese(spinash, garlic)
1 Stick Butter(real butter)
1 Bag Mozzarella Cheese, shredded
Remove crust from bread(older bread is better). Coat bread with thin layer of the allouette cheese. Let it get soft from ref. Place 2 pieces of asparagus on bread and roll up. Place on cookie sheet. Use 1/2 stick of butter and melt it and pour over the rolled up asparagus and bread. Bake for 20 minutes at 300. Can sprinkle the cheese on top before baking or when about done so it will melt.
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