3 Three Musketers Candy Bars
1 Roll Pillsbury Crescents
Slice the candy bars into 8 pieces. Unfold the crescents. Place one piece of candy bar in the middle of each unfolded crescent. Fold crescent around the candy and make sure you cover all of it. Then pinch the seams together and bake on a lightly spraed cookie sheet on 350 for 11 minutes. Make sure the bottoms of them don't burn. Serve warm.
Monday, January 17, 2011
CHINESE CROCKPOT MEAL
1 To 2 Lbs. Ground Chuck
3/4 Cup Diced Bell Pepper, red and green
3/4 Cup Diced Onion
1 Pack Brown Gravy, dry pack
4 to 6 Medium Round Potatoes diced, around 4 cups
2 Tablespoons Butter, melted
1(15)oz. Can Whole Kernel Corn, drained
1 (15)oz. Can Cream Style Corn
Salt and Pepper to taste
In a medium skillet brown the ground beef with the diced onion and pepper. Drain. Put in crock-pot. Toss the potatoes with the melted butter and add to the crock-pot. Then add both cans of corn making sure you drain the whole kernel corn. Salt and pepper this to your taste. Do not add much salt as you have salt in the brown gravy. Add it last and stir and then let cook on low for 7 hours.
3/4 Cup Diced Bell Pepper, red and green
3/4 Cup Diced Onion
1 Pack Brown Gravy, dry pack
4 to 6 Medium Round Potatoes diced, around 4 cups
2 Tablespoons Butter, melted
1(15)oz. Can Whole Kernel Corn, drained
1 (15)oz. Can Cream Style Corn
Salt and Pepper to taste
In a medium skillet brown the ground beef with the diced onion and pepper. Drain. Put in crock-pot. Toss the potatoes with the melted butter and add to the crock-pot. Then add both cans of corn making sure you drain the whole kernel corn. Salt and pepper this to your taste. Do not add much salt as you have salt in the brown gravy. Add it last and stir and then let cook on low for 7 hours.
Sunday, January 16, 2011
INDIAN LENTIAL SOUP
1Lb. Dried Lentils, rinsed and looked
1 Medium Onion, roughly chopped
2 Inch Piece Fresh Ginger, peeled and minced
3 Garlic Cloves, minced
1 Tablespoon Curry Powder hot or mild
2 Teaspoons Cumin
2 Red Dried Chilies or hot pepper to taste
3-4 Tomatoes, cored and roughly chopped
Salt and Black Pepper
In a large pot add the first 8 ings. Cover with water. Bring to a boil over high heat. Then turn heat down until this simmers steadily for 1 hour or until done. Stir occasionally, Cook until lentils are soft. Season to taste with the salt and pepper. Serve. Keep ref. These are good to eat with baked chicken breasts and nanna bread or fried bread which is just flour and milk stirred up and put in a skillet with some oil and fried brown on one side and then flipped over and fried on the other. Make sure it is done on the inside. I press down one mine with the pancake turner. Good with butter over top of these. Or you can just make up some cornbread and make cornbread fritters or pancakes. Fry like the other bread until brown and crisp.
1 Medium Onion, roughly chopped
2 Inch Piece Fresh Ginger, peeled and minced
3 Garlic Cloves, minced
1 Tablespoon Curry Powder hot or mild
2 Teaspoons Cumin
2 Red Dried Chilies or hot pepper to taste
3-4 Tomatoes, cored and roughly chopped
Salt and Black Pepper
In a large pot add the first 8 ings. Cover with water. Bring to a boil over high heat. Then turn heat down until this simmers steadily for 1 hour or until done. Stir occasionally, Cook until lentils are soft. Season to taste with the salt and pepper. Serve. Keep ref. These are good to eat with baked chicken breasts and nanna bread or fried bread which is just flour and milk stirred up and put in a skillet with some oil and fried brown on one side and then flipped over and fried on the other. Make sure it is done on the inside. I press down one mine with the pancake turner. Good with butter over top of these. Or you can just make up some cornbread and make cornbread fritters or pancakes. Fry like the other bread until brown and crisp.
SALT PIG
Now just what is a salt pig. Years ago it was a pig that had been killed and salted down and hung up in the smokehouse to dry and to keep for fresh meat during the winter. Country ham is part of a pig or hog that has been seasoned in this manner. It has a good taste but you sure better have plenty of water sitting near when you eat it.
But a salt pig. I had heard about one while reading online so I thought I would do a search on one. This is a container that holds salt.
The Neeley's has one in their kitchen on their cooking show. I think that theirs is pink. They use these across the water where the temp. is so humid that it causes a box of salt to cake up overnight.
These pigs are made out of a material that will not let the salt cake. They should be good to use down n Fla. also.
I am going to order me one. The pink one is not big enough to get your hand in it to get the salt out is what some say. It comes with a small spoon but people say that the spoon is to small. I think it is best to get one with a large opening or spout on it.
If you will read up on these you will find out that they do work. They are good to have sitting near the stove when you want more that just a shake or two of salt.
I use a lot of sea salt which is more dense that regular salt so that is why I am going to get me one. Some people also use them to put their pepper in but pepper on your hands, I dont't think so. Me the first thing I would do is touch my eye lol.
Well, I can say I have learned something new for this year. I know my mom use to have a box that was so cracked and old and I always wondered what it was used for. I never did ask her but maybe that was what it was. I know she also had a match box. This was a box that hung on the wall that stored the big long matches in it. I can remember that and the grease bowl she had for storing bacon grease.
My mom has been dead now for five years this week. It is so sad to know you can't talk to them anymore and learn something new from them. She got to live a long life and died when she was 96.
I still have the fork my dad got her when he was in the army. She kept it for all these years and it may not mean anything to anyone but to me it is a memory. Just the small things in life is what counts. Don't have to be nothing expensive or grand but some simple little thing is what we remember most.
My dad and mom was a old time love match. They loved one another until the day they died. Was married for 65 years. Seen a lot hard times but that never stopped them from loving one another.
But a salt pig. I had heard about one while reading online so I thought I would do a search on one. This is a container that holds salt.
The Neeley's has one in their kitchen on their cooking show. I think that theirs is pink. They use these across the water where the temp. is so humid that it causes a box of salt to cake up overnight.
These pigs are made out of a material that will not let the salt cake. They should be good to use down n Fla. also.
I am going to order me one. The pink one is not big enough to get your hand in it to get the salt out is what some say. It comes with a small spoon but people say that the spoon is to small. I think it is best to get one with a large opening or spout on it.
If you will read up on these you will find out that they do work. They are good to have sitting near the stove when you want more that just a shake or two of salt.
I use a lot of sea salt which is more dense that regular salt so that is why I am going to get me one. Some people also use them to put their pepper in but pepper on your hands, I dont't think so. Me the first thing I would do is touch my eye lol.
Well, I can say I have learned something new for this year. I know my mom use to have a box that was so cracked and old and I always wondered what it was used for. I never did ask her but maybe that was what it was. I know she also had a match box. This was a box that hung on the wall that stored the big long matches in it. I can remember that and the grease bowl she had for storing bacon grease.
My mom has been dead now for five years this week. It is so sad to know you can't talk to them anymore and learn something new from them. She got to live a long life and died when she was 96.
I still have the fork my dad got her when he was in the army. She kept it for all these years and it may not mean anything to anyone but to me it is a memory. Just the small things in life is what counts. Don't have to be nothing expensive or grand but some simple little thing is what we remember most.
My dad and mom was a old time love match. They loved one another until the day they died. Was married for 65 years. Seen a lot hard times but that never stopped them from loving one another.
Saturday, January 15, 2011
GARLIC BAKED CHICKEN THIGHS
4 Chicken Thighs
2 Red Onions, (use red only) peeled and quartered
1 Medium Lemon
6 Unpeeled Cloves of Garlic
1 Clove of Garlic peeled and finely chopped
2 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
2 Teaspoons Dried thyme or 12 sprigs
1/2 Teaspoon Black Pepper
1/2 Teaspoon Sea Salt or course Salt
Preheat oven to 350. In a roasting pan or a ovenproof dish pour in the olive oil and balsamic vinegar. Wash chicken. On the bottom of the thighs,where the fat is, sprinkle the thyme and chopped garlic and fold over the fat to make a pocket. Then place the thighs flap side down in the roasting pan or dish and stuff the quartered onions in between them. Take the lemon and zest it. Then squeeze the lemon. Pour over chicken and add the zest also. Sprinkle on the salt and black pepper. Put the unpeeled cloves of garlic over the thighs. Bake for 50 minutes and make sure the juice is clear and chicken done. Take the baked garlic and smear it over the thighs and dip up some of the lemon juice and put over the thighs. Serve.
2 Red Onions, (use red only) peeled and quartered
1 Medium Lemon
6 Unpeeled Cloves of Garlic
1 Clove of Garlic peeled and finely chopped
2 Tablespoons Balsamic Vinegar
1 Tablespoon Olive Oil
2 Teaspoons Dried thyme or 12 sprigs
1/2 Teaspoon Black Pepper
1/2 Teaspoon Sea Salt or course Salt
Preheat oven to 350. In a roasting pan or a ovenproof dish pour in the olive oil and balsamic vinegar. Wash chicken. On the bottom of the thighs,where the fat is, sprinkle the thyme and chopped garlic and fold over the fat to make a pocket. Then place the thighs flap side down in the roasting pan or dish and stuff the quartered onions in between them. Take the lemon and zest it. Then squeeze the lemon. Pour over chicken and add the zest also. Sprinkle on the salt and black pepper. Put the unpeeled cloves of garlic over the thighs. Bake for 50 minutes and make sure the juice is clear and chicken done. Take the baked garlic and smear it over the thighs and dip up some of the lemon juice and put over the thighs. Serve.
Thursday, January 13, 2011
FRY SAUCE
This sauce can be used on fried potatoes or wedges or frys or onion rings.
1/2 Cup Mayonnaise
1/4 Cup Heinz Chilli Sauce
1 Teaspoon Dry Ranch Dressing MIx
1/4 Cup Sour Cream
In a medium bowl combine all of the ings. and stir until well mixed. Ref. covered until ready to use. Makes 1 cup of sauce.
1/2 Cup Mayonnaise
1/4 Cup Heinz Chilli Sauce
1 Teaspoon Dry Ranch Dressing MIx
1/4 Cup Sour Cream
In a medium bowl combine all of the ings. and stir until well mixed. Ref. covered until ready to use. Makes 1 cup of sauce.
BOLOGNA CAKE
12 Oz. Very Good Bologna, thick sliced (Oscar Mar)
12 Oz. Cream Cheese, room temp. can use two 8 oz. boxes
1/2 Pack Dry Ranch Dressing Mix
1 Aerosol Can Sharp Cheddar Cheese
1 Sliced Pimiento Stuffed Olive
Parsley Flakes for garnish
Ritz or Townhouse Crackers
In a medium bowl combine the softened cream cheese witht the dry ranch mix. If using more cream cheese then use more of the dry ranch mix. You may need extra for the top and sides. Blend well. Place one slice of bologna on a seving plate and then spread 1 teaspoon of the cream cheese mixture over the bologna. Lay another piece of bologna down and then spread cream cheese mixture over it. Do this until all bologna is gone. Then spread the remaining cream cheese mixture around the sides and on top. Squrit dollops of the cheddar cheese around the bottom of the plate and on the rim of the cake on top. Sprinkle parsley flakes and olives on top or can use some chopped green onion tops. Ref. Cut into small wedges and serve with ritzs or townhouse crackers. Keep ref.
12 Oz. Cream Cheese, room temp. can use two 8 oz. boxes
1/2 Pack Dry Ranch Dressing Mix
1 Aerosol Can Sharp Cheddar Cheese
1 Sliced Pimiento Stuffed Olive
Parsley Flakes for garnish
Ritz or Townhouse Crackers
In a medium bowl combine the softened cream cheese witht the dry ranch mix. If using more cream cheese then use more of the dry ranch mix. You may need extra for the top and sides. Blend well. Place one slice of bologna on a seving plate and then spread 1 teaspoon of the cream cheese mixture over the bologna. Lay another piece of bologna down and then spread cream cheese mixture over it. Do this until all bologna is gone. Then spread the remaining cream cheese mixture around the sides and on top. Squrit dollops of the cheddar cheese around the bottom of the plate and on the rim of the cake on top. Sprinkle parsley flakes and olives on top or can use some chopped green onion tops. Ref. Cut into small wedges and serve with ritzs or townhouse crackers. Keep ref.
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