2 Cans Spinach, drained good
1 Tablespoon Butter
Salt and Pepper
Drain the spinach good and put in a skillet. Add the butter and salt and some pepper. Let fry for around 10 minutes. Can put hot sauce over it.
Tuesday, May 17, 2011
DORA L. CREAMED CORNBREAD
1 Box Jiff Corn Bread Mix
1 Can Cream Style Corn
Make the cornbread up according to the directions on the box. When finished mixing it up add the can of cream style corn to the mix. Bake by directions on box. I add about 5 more minutes to the time. This will taste more like a dessert and is real good. Ref. any leftovers.
1 Can Cream Style Corn
Make the cornbread up according to the directions on the box. When finished mixing it up add the can of cream style corn to the mix. Bake by directions on box. I add about 5 more minutes to the time. This will taste more like a dessert and is real good. Ref. any leftovers.
Sunday, May 15, 2011
OVEN ROASTED BRUSSEL SPROUTS
1 Bag Frozen Brussel Sprouts or 2 Lbs. fresh
Extra Virgin Olive Oil
Salt and Pepper to taste
Preheat oven to 350. If using fresh brussel sprouts wash then trim off the outer leaves and most of the core. This will not let them be so bitter. Put the brussel sprouts in a sprayed glass baking dish. Drizzle with olive oil. Add the salt and pepper. Bake for 15 to 20 minutes or until they are tender. Stir them after the first 10 minutes. I put foil on mine so they will not burn on top or dry out and take it off the last 5 minutes of cooking.
Extra Virgin Olive Oil
Salt and Pepper to taste
Preheat oven to 350. If using fresh brussel sprouts wash then trim off the outer leaves and most of the core. This will not let them be so bitter. Put the brussel sprouts in a sprayed glass baking dish. Drizzle with olive oil. Add the salt and pepper. Bake for 15 to 20 minutes or until they are tender. Stir them after the first 10 minutes. I put foil on mine so they will not burn on top or dry out and take it off the last 5 minutes of cooking.
CHICKEN SPINACH LOGS
1/2 Lb. Bacon, cooked and crumbled
2 Bonless, Skinless Chicken Breast Halves, grilled or baked
Lawry's Seasoing Salt
1 Loaf Frozen White Bread Dough, thawed overnight in ref.
1 10oz. Pack Frozen Chopped Spinach, thawed and squeezed of water
1 8oz. Pack Cream Cheese, room tmep.
1/4 Cup Mayonnaise
1/2 Cup Parmesan Cheese
1 Teaspoon Garlic Powder
1/2 Teaspoon Dried Basil
11/2 Cups Mozzarella Cheese
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Egg White
1 Teaspoon Water
The night before you make this appetizer, take the loaf of frozen bread dough and put into a sprayed loaf pan. Cover with plastic wrap that has also been sprayed. Place in ref. to let rise overnight. Remove from the ref. when ready to start the appetizer. Preheat the oven to 425.
Cook and crumble the bacon and drain on paper towels. Set aside.
Sprinkle the chicken with Seasoning Salt. Cook on either a grill pan or regular baking pan with a little Olive Oil or vegetable oil. Remove from pan and set aside. In a medium bowl, combine the spinach, cream cheese, mayonnaise, Parmesan cheese, garlic powder, basil, salt and pepper. Mix well. Turn the dough onto a lightly floured surface. Cut into 2 equal parts.
Working with 1/2 of the dough at a time, roll out into a rectangle about 1/8 inch thick. This may take some time because the dough will keep trying to shrink back to it's original size, but keep working with it until you get it rolled out. Spread with the 1/2 of the spinach filling leaving a one inch space all around the edges. Cut the chicken into small pieces and sprinkle 1/2 of the chicken on top of the filling. Sprinkle with half of the bacon. Sprinkle with half of the mozzarella cheese. Starting with the long end, carefully roll the dough into a log making sure to keep the filling inside of the log. Squeeze and shape the log making it long enough to form into your desired shape. Make sure that the seam is on the bottom of the log. Fold the ends under. Form into the shape you want. Mix the egg white with the water and brush on both of the logs. Poke holes in the top of the logs so the heat will excape and they will not explode and the filling run out. Put in a glass sprayed baking pan or a sprayed cookie sheet. Bake for 30 minutes. Serve with marinara sauce.
2 Bonless, Skinless Chicken Breast Halves, grilled or baked
Lawry's Seasoing Salt
1 Loaf Frozen White Bread Dough, thawed overnight in ref.
1 10oz. Pack Frozen Chopped Spinach, thawed and squeezed of water
1 8oz. Pack Cream Cheese, room tmep.
1/4 Cup Mayonnaise
1/2 Cup Parmesan Cheese
1 Teaspoon Garlic Powder
1/2 Teaspoon Dried Basil
11/2 Cups Mozzarella Cheese
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1 Egg White
1 Teaspoon Water
The night before you make this appetizer, take the loaf of frozen bread dough and put into a sprayed loaf pan. Cover with plastic wrap that has also been sprayed. Place in ref. to let rise overnight. Remove from the ref. when ready to start the appetizer. Preheat the oven to 425.
Cook and crumble the bacon and drain on paper towels. Set aside.
Sprinkle the chicken with Seasoning Salt. Cook on either a grill pan or regular baking pan with a little Olive Oil or vegetable oil. Remove from pan and set aside. In a medium bowl, combine the spinach, cream cheese, mayonnaise, Parmesan cheese, garlic powder, basil, salt and pepper. Mix well. Turn the dough onto a lightly floured surface. Cut into 2 equal parts.
Working with 1/2 of the dough at a time, roll out into a rectangle about 1/8 inch thick. This may take some time because the dough will keep trying to shrink back to it's original size, but keep working with it until you get it rolled out. Spread with the 1/2 of the spinach filling leaving a one inch space all around the edges. Cut the chicken into small pieces and sprinkle 1/2 of the chicken on top of the filling. Sprinkle with half of the bacon. Sprinkle with half of the mozzarella cheese. Starting with the long end, carefully roll the dough into a log making sure to keep the filling inside of the log. Squeeze and shape the log making it long enough to form into your desired shape. Make sure that the seam is on the bottom of the log. Fold the ends under. Form into the shape you want. Mix the egg white with the water and brush on both of the logs. Poke holes in the top of the logs so the heat will excape and they will not explode and the filling run out. Put in a glass sprayed baking pan or a sprayed cookie sheet. Bake for 30 minutes. Serve with marinara sauce.
GRILLED JUICY LUCY BURGERS
1 Lb. Ground Chuck
1/2 Lb. Bacon, cooked and crumbled
Salt and Pepper to taste
Garlic Powder to taste
4 Slices Cheese any type, sliced velveeta is very good
In a bowl, mix together the hamburger, crumbled bacon, salt, pepper and garlic powder. Form into 8 equal patties that have been pressed evenly to 1/2-inch thickness. Take each piece of cheese and lay on the patty. Leave a space around the outside edge of each patty. Take another patty and put on top of the first one making the cheese to be in the middle. Crimp the edges to make sure the cheese is completely sealed. Grill for 10-15 minutes turn when half done. When done the cheese in the middle will be very very hot so do not let a child start eating this right away but let it cool off some. The cheese will burn if spilled out of the burger onto a finger or hand.
1/2 Lb. Bacon, cooked and crumbled
Salt and Pepper to taste
Garlic Powder to taste
4 Slices Cheese any type, sliced velveeta is very good
In a bowl, mix together the hamburger, crumbled bacon, salt, pepper and garlic powder. Form into 8 equal patties that have been pressed evenly to 1/2-inch thickness. Take each piece of cheese and lay on the patty. Leave a space around the outside edge of each patty. Take another patty and put on top of the first one making the cheese to be in the middle. Crimp the edges to make sure the cheese is completely sealed. Grill for 10-15 minutes turn when half done. When done the cheese in the middle will be very very hot so do not let a child start eating this right away but let it cool off some. The cheese will burn if spilled out of the burger onto a finger or hand.
POTATO PACKETS FOR THE GRILL
2 1/2 Potatoes, cut into 1Inch Cubes
1 Can Cream of Chicken Soup
2 Cups Mexican Four Blend Cheese, shredded
1/2 Cup Sour Cream
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
2 Teaspoons Dried Parsley
Butter Flavor Cooking Spray
Preheat the grill on low with the lid closed. In a large bowl combine the soup, cheese, sour cream, onion, salt and pepper and garlic powder and the parsley. Peel and wash the potatoes then cut into small cubes. Pour the potatoes into the bowl of mixture. Make sure and coat all of them. Take a piece of heavy duty aluminum foil about 21/2 feet long and spray this with the cooking spray. Make sure all of alum. foil is sprayed really good. Pour the potatoes out onto half of the foil. Fold the other half over and then seal around the edges. Fold over the edges several times. Cook until tender around 30 to 45 minutes. May take longer with each type of grill. The foil will expand but will not burst open. When opening watch out for the steam. You can also make these in the oven. Put the oven on 350 and let cook around 45 minutes or longer.
1 Can Cream of Chicken Soup
2 Cups Mexican Four Blend Cheese, shredded
1/2 Cup Sour Cream
1 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Garlic Powder
2 Teaspoons Dried Parsley
Butter Flavor Cooking Spray
Preheat the grill on low with the lid closed. In a large bowl combine the soup, cheese, sour cream, onion, salt and pepper and garlic powder and the parsley. Peel and wash the potatoes then cut into small cubes. Pour the potatoes into the bowl of mixture. Make sure and coat all of them. Take a piece of heavy duty aluminum foil about 21/2 feet long and spray this with the cooking spray. Make sure all of alum. foil is sprayed really good. Pour the potatoes out onto half of the foil. Fold the other half over and then seal around the edges. Fold over the edges several times. Cook until tender around 30 to 45 minutes. May take longer with each type of grill. The foil will expand but will not burst open. When opening watch out for the steam. You can also make these in the oven. Put the oven on 350 and let cook around 45 minutes or longer.
Saturday, April 16, 2011
EASY BBQ MEATBALLS
3 Lbs. Ground Chuck. 80/20 is leaner
2 Cup Quick Oats
11/2 Cup Milk or 12 oz. of Canned Cream, not condensed cream
1 Tablespoon Garlic Powder
1/2 Teaspoon Black Pepper
11/2 Teaspoons Salt or less
1 Tablespoon Chili Powder
1 Medium Onion equal to 1 Cup, diced
In a large bowl mix all the ings. together. Make into balls the size of golf balls or less and place them on a sprayed baking sheet or a large roasting pan.
SAUCE:
21/2 Cups Ketchup
1 Teaspoon Garlic Powder or less
1/2 Cup Onion, diced
2 Tablespoons Liquid Smoke
11/2 Cups Light Brown Sugar
Mix all the ings. together good and pour over the meatballs. Bake uncovered on 350 for 45-50 minutes. The leaner the meat the less grease that is mixed in the sauce. 80/20 is the best type of meat to buy for these.
2 Cup Quick Oats
11/2 Cup Milk or 12 oz. of Canned Cream, not condensed cream
1 Tablespoon Garlic Powder
1/2 Teaspoon Black Pepper
11/2 Teaspoons Salt or less
1 Tablespoon Chili Powder
1 Medium Onion equal to 1 Cup, diced
In a large bowl mix all the ings. together. Make into balls the size of golf balls or less and place them on a sprayed baking sheet or a large roasting pan.
SAUCE:
21/2 Cups Ketchup
1 Teaspoon Garlic Powder or less
1/2 Cup Onion, diced
2 Tablespoons Liquid Smoke
11/2 Cups Light Brown Sugar
Mix all the ings. together good and pour over the meatballs. Bake uncovered on 350 for 45-50 minutes. The leaner the meat the less grease that is mixed in the sauce. 80/20 is the best type of meat to buy for these.
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