2 Eggs
Salt
Flour
Italian Bread Crumbs
Sliced Mozzarella Cheese
Bread of your choice(Texas Toast is good for this)
Oil for frying
Beat eggs and salt together in a shallow bowl. Set up two plates, one with flour and one with bread crumbs. Put the mozzarella chese on the one piece of bread and then put the top on. Dip in the flour, then the egg and then in the bread crumbs. Heat oil in a skillet over medium heat. Fry until they are golden on both sides, then remove to a paper towel-lined plate to drain. Can use marinara sauce to dip these in or can add sliced pepperoni to the sandwich if you like.
Home of Lynn's favorite recipes shared by family, church, and friends. Includes baking recipes, food tips, and everyday down south cooking recipes.
Thursday, October 20, 2011
BAKED HOT DOGS
8 Hot Dog Buns
8 Hot Dogs
Mayo
Mustard
Relish, if you like
1 Small Onion, finely chopped
1 Can Armor Chili with Beans or any brand chili
1 Bag Shredded Cheddar Cheese
Line a 9 x 12 long pan with foil. Spray with cooking spray. Put the buns on it and then add the hot dogs, spread on the mayo and mustard and then add the relish and then chili. Sprinkle the cheese on top. Cover and bake on 350 for 45 minutes. So messy but so good...
8 Hot Dogs
Mayo
Mustard
Relish, if you like
1 Small Onion, finely chopped
1 Can Armor Chili with Beans or any brand chili
1 Bag Shredded Cheddar Cheese
Line a 9 x 12 long pan with foil. Spray with cooking spray. Put the buns on it and then add the hot dogs, spread on the mayo and mustard and then add the relish and then chili. Sprinkle the cheese on top. Cover and bake on 350 for 45 minutes. So messy but so good...
SARDINES AND TRISCUTS
1 Can Sardines
1 Jar Mustard
1 Box Triscuts
Take sardines out of the can and chop them up. On a trisuit put some mustard any yellow type or dijon. Lay the chopped up sardine over the mustard. Serve as a appetizer.
1 Jar Mustard
1 Box Triscuts
Take sardines out of the can and chop them up. On a trisuit put some mustard any yellow type or dijon. Lay the chopped up sardine over the mustard. Serve as a appetizer.
PICKLED PEAS
11/4 Cups White Wine Vineger or can just use white
11/4 Cups Water
1 Tablespoon Kosher Salt
1 Tablespoon Sugar
4 Slied Garlic Cloves
1 Lb. Sugar Snap Peas
1 or 2 Small Dried Chiles, if you like
Wash a quart jar and let dry. In a kettle put the water and vineger, 1 tablespoon of the salt, and 1 tablespoon sugar and boil until it dissolves. Let cool. Pack 1 pound of stemmed and strung sugar snap peas in a jar with 4 sliced garlic cloves, 1 or 2 small dried chile peppers, and–if you have them–two tarragon sprigs. Pour the cooled liquid over everything, cover the jar with a cap and keep in the fridge for two weeks before eating. Make sure the vinegar is cool before add the peas in the jar or it will cook them.
11/4 Cups Water
1 Tablespoon Kosher Salt
1 Tablespoon Sugar
4 Slied Garlic Cloves
1 Lb. Sugar Snap Peas
1 or 2 Small Dried Chiles, if you like
Wash a quart jar and let dry. In a kettle put the water and vineger, 1 tablespoon of the salt, and 1 tablespoon sugar and boil until it dissolves. Let cool. Pack 1 pound of stemmed and strung sugar snap peas in a jar with 4 sliced garlic cloves, 1 or 2 small dried chile peppers, and–if you have them–two tarragon sprigs. Pour the cooled liquid over everything, cover the jar with a cap and keep in the fridge for two weeks before eating. Make sure the vinegar is cool before add the peas in the jar or it will cook them.
ROASTED BROCOLLI
2 Lbs. Brocolli or 2 Large Bunches, cut into large florets
5 Tablespoons Olive Oil
11/2 Teaspoons Kosher Salt
1/2 Teaspoon Fresh Ground Black Pepper
4 or 5 Cloves Garlic, peeled and sliced
1 Lemon
Wash the brocolli and make sure it is dryed good so it will get crisp. Cut into florets. Put on a cookie sheet. Toss with all but (1 teaspoon of the olive oil), salt and pepper. Then add the garlic. Toss again. Roast in oven on 350 or 400 until crisp and the stalk is lightly brown. Watch and don't let burn. Take out of the oven and squeeze the juice of 1 lemon over them. Add 1.5 of the rest of the olive oil and then add 1/3 cup freshly grated Parmesan Cheese. You can also julienne fresh basil and mix in with this. Toss and serve.
5 Tablespoons Olive Oil
11/2 Teaspoons Kosher Salt
1/2 Teaspoon Fresh Ground Black Pepper
4 or 5 Cloves Garlic, peeled and sliced
1 Lemon
Wash the brocolli and make sure it is dryed good so it will get crisp. Cut into florets. Put on a cookie sheet. Toss with all but (1 teaspoon of the olive oil), salt and pepper. Then add the garlic. Toss again. Roast in oven on 350 or 400 until crisp and the stalk is lightly brown. Watch and don't let burn. Take out of the oven and squeeze the juice of 1 lemon over them. Add 1.5 of the rest of the olive oil and then add 1/3 cup freshly grated Parmesan Cheese. You can also julienne fresh basil and mix in with this. Toss and serve.
SIMPLE CARROT SALAD
1Lb. Carrots, peeled
1 Teaspoon Dijon Mustard
1 Tablespoon Freshly Squeezed Lemon Juice
11/2 Tablespoons Veg. Oil
11/2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Honey or more to your liking
1/4 Teaspoon Salt
Freshly Ground Black Pepper to taste
2 Tablespoons Fresh Parsley, roughly chopped
Grate carrots in a food processor. Set aside. In a salad bowl, combine dijon mustard, lemon juice, honey, veg. oil, olive oil, salt and pepper. Add carrots and fresh parsley to bowl and toss well. Taste and adjust sesoning if needed.
1 Teaspoon Dijon Mustard
1 Tablespoon Freshly Squeezed Lemon Juice
11/2 Tablespoons Veg. Oil
11/2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Honey or more to your liking
1/4 Teaspoon Salt
Freshly Ground Black Pepper to taste
2 Tablespoons Fresh Parsley, roughly chopped
Grate carrots in a food processor. Set aside. In a salad bowl, combine dijon mustard, lemon juice, honey, veg. oil, olive oil, salt and pepper. Add carrots and fresh parsley to bowl and toss well. Taste and adjust sesoning if needed.
BROWN SUGAR COOKIES
2/3 Cup Butter, softened
12/3 Cup Brown Sugar, packed
2 Eggs
1 Teaspoon Vanilla Extract
2-1/2 Cup All-purpose Flour
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Sour Cream
Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen.
Browned Butter Frosting
1/4 Cup Butter
1-1/2 Cup Powdered Sugar
2 Tablespoons Milk
Melt butter in a saucepan over medium heat until it turns golden. Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.
12/3 Cup Brown Sugar, packed
2 Eggs
1 Teaspoon Vanilla Extract
2-1/2 Cup All-purpose Flour
1/2 Teaspoon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Sour Cream
Blend together butter and brown sugar. Add eggs, one at a time; blend well. Add vanilla; beat until light. In a separate bowl, stir together flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream; mix well. Drop by rounded tablespoonfuls onto non-stick or lightly greased baking sheets. Bake at 350 degrees for 8 minutes. Remove to a wire rack; cool. Frost with Browned Butter Frosting. Makes 2 dozen.
Browned Butter Frosting
1/4 Cup Butter
1-1/2 Cup Powdered Sugar
2 Tablespoons Milk
Melt butter in a saucepan over medium heat until it turns golden. Watch carefully as this will happen quickly. Remove from heat. Stir in powdered sugar and enough milk to make a spreading consistency.
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