1/2 Large Cabbage Head, chopped
3 Medium Onions, diced
5 Medium Potatoes, cut in medium chunks
1 Can Dieced Petite Tomatoes
2 Tablespoons Chicken Bouillion Found at Big Lot's
1/2 Teaspoon Garlic
4 Tablespoons Ketchup or mor to your taste
Water to cover vegs.
Small amount of salt
In a medium kettle pre-cook cabbage. Then add the other ings. Stir good. Let cook for around 30 minutes or more. Can add more bouillion. If add salt taste of the soup first as the bouillion is salt.
Thursday, August 4, 2011
Wednesday, August 3, 2011
SCRAMBLE DOGS
1 Hot Dog Bun, toasted and chopped
1 All Beef Wiener, cooked and cho[[ed
Chopped Onions
Mustard
4 Dill Slices, chopped
Shredded Cheddar Cheese
Oyster Crackers
Toast the hot dog bun and cook the wiener. Chop both into bite sized pieces and sit aside. Place your chopped and toasted hot dog bun in a bowl. scatter the wiener on top of the bun and then pour the chili over it. Top with the shredded cheddar cheese, diced onion, dill pickle slices and a squirt of mustard. Then put a handful of oyster crackers over the mustard and eat.
1 All Beef Wiener, cooked and cho[[ed
Chopped Onions
Mustard
4 Dill Slices, chopped
Shredded Cheddar Cheese
Oyster Crackers
Toast the hot dog bun and cook the wiener. Chop both into bite sized pieces and sit aside. Place your chopped and toasted hot dog bun in a bowl. scatter the wiener on top of the bun and then pour the chili over it. Top with the shredded cheddar cheese, diced onion, dill pickle slices and a squirt of mustard. Then put a handful of oyster crackers over the mustard and eat.
PEPPERONI PIZZA PUFFS
3/4 Cup Flour
3/4 Teaspoon Baking Powser
1 Tablespoon Italian Seasoning
Pinch of Salt
Pinch of Red Pepper Flakes
3/4 Cup Milk
1 Egg, lightly beaten
1 Cup Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1 Cup Pepperoni, cubed
1 Jar Pizza Sauce
Spray 24-cup mini muffin pan. In a large bowl, wisk together the flour, baking powder, italian seasoning, salt and red pepper flakes. Wisk in the milk and egg. Stir in the mozzarella, parmesan and pepperoini. Let sit for 10 minutes. Stir the batter and then divide the batter into the muffin cups. Bake until puffed and golden brown around 20 to 25 minutes. Heat the pizza sauce in the microwave and serve with the puffs. I use self-rising flour with these.
3/4 Teaspoon Baking Powser
1 Tablespoon Italian Seasoning
Pinch of Salt
Pinch of Red Pepper Flakes
3/4 Cup Milk
1 Egg, lightly beaten
1 Cup Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
1 Cup Pepperoni, cubed
1 Jar Pizza Sauce
Spray 24-cup mini muffin pan. In a large bowl, wisk together the flour, baking powder, italian seasoning, salt and red pepper flakes. Wisk in the milk and egg. Stir in the mozzarella, parmesan and pepperoini. Let sit for 10 minutes. Stir the batter and then divide the batter into the muffin cups. Bake until puffed and golden brown around 20 to 25 minutes. Heat the pizza sauce in the microwave and serve with the puffs. I use self-rising flour with these.
CHOCOLATE SNOW
11/4 Cups Brown Sugar
1 Stick Butter
1 Egg
1 Teaspoon Vanilla
11/2 Cups Flour
1/2 Cup Cocoa Powder
3/4 Teaspoon Soda
3/4 Teaspoon Salt
Powdered Sugar
Beat the sugar and butter. Add egg and vanilla. In a seprate bowl mix all dry ings. Add dry ings. to batter. Mix just until combined. Chill the dough for 30 minutes. Drop by spoonfuls on a spray baking sheet. Bake at 350 for 12-15 minutes. Then roll the hot cookies in powdered sugar.
1 Stick Butter
1 Egg
1 Teaspoon Vanilla
11/2 Cups Flour
1/2 Cup Cocoa Powder
3/4 Teaspoon Soda
3/4 Teaspoon Salt
Powdered Sugar
Beat the sugar and butter. Add egg and vanilla. In a seprate bowl mix all dry ings. Add dry ings. to batter. Mix just until combined. Chill the dough for 30 minutes. Drop by spoonfuls on a spray baking sheet. Bake at 350 for 12-15 minutes. Then roll the hot cookies in powdered sugar.
CANTALOUPE AND ICE CREAM
Can you remember way back when you were growing up that you ate a big cold slice of cantaloupe with a bowl of vanilla ice cream. That was a old time treat before all the new snack foods came out.
If you have not tried this make sure you do. I love cantaloupe with salt and pepper on it. Yes, I said pepper. Give this a try also. It is so good.
We all have different types of things we love to eat that some people may not think of.
Of course we all love to go to Wendy's and get that frostie and dip our frys in it. My kids grew up doing this and grandma me still does.
I love to put pepper in my ketchup when I eat frys at Wendy's also.
Back when I was growing up the canned dip had just came out. We all though it was something to be able to get some french onion dip with chips. Now you can get all types of dip and salsa's.
I remember when we would get a pint of chocolate ice cream for .15. Then we would get a pack of Ritz crackers and eat it with our ice cream. I still do that also.
Another thing we still love to eat is ketchup with our popcorn as a dip. It is so good.
Back then BBQ Sauce had arrived and we loved to just put some on a piece of sandwich bread and eat it that way. Hay, I am not that old yet but I love to remember the good ole days.
My granddaugther loves to put her frys down in a frosty also so I guess we are carrying on the tradition. lol.
If you have not tried this make sure you do. I love cantaloupe with salt and pepper on it. Yes, I said pepper. Give this a try also. It is so good.
We all have different types of things we love to eat that some people may not think of.
Of course we all love to go to Wendy's and get that frostie and dip our frys in it. My kids grew up doing this and grandma me still does.
I love to put pepper in my ketchup when I eat frys at Wendy's also.
Back when I was growing up the canned dip had just came out. We all though it was something to be able to get some french onion dip with chips. Now you can get all types of dip and salsa's.
I remember when we would get a pint of chocolate ice cream for .15. Then we would get a pack of Ritz crackers and eat it with our ice cream. I still do that also.
Another thing we still love to eat is ketchup with our popcorn as a dip. It is so good.
Back then BBQ Sauce had arrived and we loved to just put some on a piece of sandwich bread and eat it that way. Hay, I am not that old yet but I love to remember the good ole days.
My granddaugther loves to put her frys down in a frosty also so I guess we are carrying on the tradition. lol.
Sunday, July 31, 2011
EASY DIPPING BREAD
1 Tablespoon Active Dry Yeast or one pack
1 Tablespoon Sugar
1 Cup Warm Water (105-115 F.)
21/2 Cup Flour, separated
1 Teaspoon Salt
2 Tablespoons Fresh Rosemary and some extra for top
Or you can use 1 Tablespoon Dried Rosemary
Or you can use 1 Tablespoon of Italian Seasoning
2 Tablespoons Butter, melted
Sea Salt
If you do not like rosemary you do not have to use it. But make sure you use the salt. Combine the yeast, sugar and water in a large bowl and allow mixture to become bubbly (5-10 minutes). Add 2 cups of flour,salt and whatever seasonings you are using. Turn out onto a floured surface and knead for around 10 minutes by hand adding additional flour if needed. Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, around 1 hour. Punch dough down and divide into 4 sections. Let dough rest for 5 minutes. Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes. Just before baking sprinkle with sea salt. Bake at 400 for 12-16 minutes until golden brown.
1 Tablespoon Sugar
1 Cup Warm Water (105-115 F.)
21/2 Cup Flour, separated
1 Teaspoon Salt
2 Tablespoons Fresh Rosemary and some extra for top
Or you can use 1 Tablespoon Dried Rosemary
Or you can use 1 Tablespoon of Italian Seasoning
2 Tablespoons Butter, melted
Sea Salt
If you do not like rosemary you do not have to use it. But make sure you use the salt. Combine the yeast, sugar and water in a large bowl and allow mixture to become bubbly (5-10 minutes). Add 2 cups of flour,salt and whatever seasonings you are using. Turn out onto a floured surface and knead for around 10 minutes by hand adding additional flour if needed. Place dough ball into an oiled bowl and cover with a towel. Let dough rise until doubled, around 1 hour. Punch dough down and divide into 4 sections. Let dough rest for 5 minutes. Shape dough into oblong loaves and place on greased baking sheet. Brush with melted butter and seasonings. Let rise for 25 minutes. Just before baking sprinkle with sea salt. Bake at 400 for 12-16 minutes until golden brown.
SPICE MIXTURE FOR DIPPING OIL
1 Teaspoon Oregano
1 Teaspoon Red Pepper Flakes
1 Teaspoon Parsley
1 Teaspoon Rosemary
1 Teaspoon Basil
2 Cloves Garlic
1/2 Teaspoon Black Pepper
Salt to Taste
1/4 Cup Extra Virgin Olive Oil
In a shallow bowl mix all the spices together. Pour the olive oil over the spices and let sit. Put in a clean jar. When you need it take out of the ref. and pour in a saucer or small bowl. Pour more olive oil over this and use with dipping bread in. Keep the spice mixture Keep the spice mixture in the ref.
1 Teaspoon Red Pepper Flakes
1 Teaspoon Parsley
1 Teaspoon Rosemary
1 Teaspoon Basil
2 Cloves Garlic
1/2 Teaspoon Black Pepper
Salt to Taste
1/4 Cup Extra Virgin Olive Oil
In a shallow bowl mix all the spices together. Pour the olive oil over the spices and let sit. Put in a clean jar. When you need it take out of the ref. and pour in a saucer or small bowl. Pour more olive oil over this and use with dipping bread in. Keep the spice mixture Keep the spice mixture in the ref.
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