how to mix a drink here and here
Yellow Margarine and the Law
Jefferson City, Mo. A state legislator wants to dump a 19th-century law banning the sale of yellow margarine, though it's been years since any violator was ordered to spread 'em. Rep. Sara Lampe said Tuesday she plans to file legislation repealing the law when the 2009 legislative session starts in January.Most of Missouri's restrictions on imitation butter date to 1895, and they were last amended in 1939. Although the state no longer enforces them, the penalties could still make dealers in contraband dairy product toast: up to a month in jail and a $100 fine for first-time offenders and six months in jail and a $500 fine for repeat offenders.
Our Breakfast Deluxe
This is what I call our Deluxe.........gravy and biscuits. Mine are much better than you will find out on the road :-) My husband says so.....The more you make it , the easier it will get.
Fry bacon and sausage. Heat set on Med. to make bacon, sausage, and gravy. Never on High!When done put bacon and sausage on plate and set aside.
Add a few tablespoons butter to the bacon grease.
Add about 1/2 cup flour. Enough to make it look like next photo.
Cook and stir till it turns brown like this. This could take 5 or 10 min. to get just right.
I use powdered milk. Just mix it in a bowl -- about 1 quart.
Pour milk into pan and start stirring to mix well.
Now you can fry the eggs. Fry in some of the bacon grease with a little butter added.
Let the gravy cook for about 5 min or longer after it starts to boil . Lower heat if needed.
Bake biscuits while you are preparing the bacon, eggs, and gravy according to package directions.I use the Pillsbury ready to bake kind.
This is delicious. Only thing missing is a cup of coffee. I put a couple paper towels on the placemats if we don't have guests. HaHa Keep it simple. I don't make this very often because we try to eat the supposedly "better for you" type food. On a cold winter day it is quite good.
This is delicious. Only thing missing is a cup of coffee. I put a couple paper towels on the placemats if we don't have guests. HaHa Keep it simple. I don't make this very often because we try to eat the supposedly "better for you" type food. On a cold winter day it is quite good.
Roasted Potato Pizza Slices
A terrific snack or appetizer.
3 medium potatoes, cut into 1/4-inch slices
1 tablespoon vegetable oil
1 (14 ounce) jar pizza sauce
1 green bell pepper, chopped
1 onion, chopped
2 fresh mushrooms, chopped
1 (3 ounce) package sliced pepperoni
1 (16 ounce) package shredded mozzarella cheese
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with
aluminum foil. Lightly grease the foil.
2. Arrange the potato slices on the prepared baking sheet, and drizzle with oil. Bake
20 minutes in the preheated oven.
3. Remove potatoes from heat, and turn. Drizzle with sauce, and top with green
pepper, onion, mushrooms, and pepperoni. Top with mozzarella cheese.
4. Return topped potatoes to the oven, and continue baking 10 minutes, or until
cheese is melted.
3 medium potatoes, cut into 1/4-inch slices
1 tablespoon vegetable oil
1 (14 ounce) jar pizza sauce
1 green bell pepper, chopped
1 onion, chopped
2 fresh mushrooms, chopped
1 (3 ounce) package sliced pepperoni
1 (16 ounce) package shredded mozzarella cheese
DIRECTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Cover a baking sheet with
aluminum foil. Lightly grease the foil.
2. Arrange the potato slices on the prepared baking sheet, and drizzle with oil. Bake
20 minutes in the preheated oven.
3. Remove potatoes from heat, and turn. Drizzle with sauce, and top with green
pepper, onion, mushrooms, and pepperoni. Top with mozzarella cheese.
4. Return topped potatoes to the oven, and continue baking 10 minutes, or until
cheese is melted.
Frittata
1/2 lb cheddar cheese,grated
1 medium onion,finely chopped
4 eggs, lightly beaten
6 single soda crackers, crushed
4 potatoes, cut into 1/2 in. squares, par-cooked (Par-cooking refers to the technique of partially cooking foods so that they can be finished later)
1/4 cup sour cream
1 zucchini, 6 to 8 inches long and chopped into 1/2 inch squares
salt and pepper to taste
Preheat oven to 325 degrees
Mix everything and pour into a large pie plate (oiled) and bake for 1 hour
1 medium onion,finely chopped
4 eggs, lightly beaten
6 single soda crackers, crushed
4 potatoes, cut into 1/2 in. squares, par-cooked (Par-cooking refers to the technique of partially cooking foods so that they can be finished later)
1/4 cup sour cream
1 zucchini, 6 to 8 inches long and chopped into 1/2 inch squares
salt and pepper to taste
Preheat oven to 325 degrees
Mix everything and pour into a large pie plate (oiled) and bake for 1 hour
Pinto Beans with Collard Greens
1 medium sized onion, chopped
4 cloves garlic, chopped
1½ lbs collard greens
3 TBS + ½ cup vegetable stock
1 15 oz can of diced tomatoes, drained
1 15 oz can pinto beans, drained
2 TBS lemon juice
3 TBS olive oil
salt and pepper to taste
1. Chop onion and garlic.
2. Remove stems from greens, rinse and chop.
3. Heat 3 TBS vegetable stock in large sauté pan.When the broth begins to steam , add onions, and saute for 3 minutes.
4. Add garlic and continue to saute for another minute.
5. Add 1/2 cup vegetable stock, tomatoes, and pinto beans to the onions and garlic mixture and bring to a boil. Add collard greens and simmer for 5 minutes. Season with salt and pepper.
6. Remove from heat and stir in olive oil and lemon juice. Serve hot.
4 cloves garlic, chopped
1½ lbs collard greens
3 TBS + ½ cup vegetable stock
1 15 oz can of diced tomatoes, drained
1 15 oz can pinto beans, drained
2 TBS lemon juice
3 TBS olive oil
salt and pepper to taste
1. Chop onion and garlic.
2. Remove stems from greens, rinse and chop.
3. Heat 3 TBS vegetable stock in large sauté pan.When the broth begins to steam , add onions, and saute for 3 minutes.
4. Add garlic and continue to saute for another minute.
5. Add 1/2 cup vegetable stock, tomatoes, and pinto beans to the onions and garlic mixture and bring to a boil. Add collard greens and simmer for 5 minutes. Season with salt and pepper.
6. Remove from heat and stir in olive oil and lemon juice. Serve hot.
Problems When Baking Quick Breads
1. Bread sticks to panUnless you're using high-quality nonstick metal or silicone baking pans, you should always grease the pans before you pour in the batter. The best thing to use for greasing the pan is shortening, because its melting point is higher than any other kind of fat, and therefore maintains a "shield" between the pan and the batter while the bread is baking. A high-quality cooking spray--one that won't bake on to your pans and discolor them--is also a fast, easy fix. You can also prevent sticking by removing the bread from the pan sooner: let the bread cool for at least twenty minutes in order to set (Bundt loaves should cool twice as long) before inverting the pan.
2. There are big holes and "tunnels" in the bread, and/or the bread is tough. These problems are usually caused by over-mixing.
3. There's a big crack down the middle of the quick bread loaf. The crack on top happens when top of the loaf "sets" in the heat of the oven before the bread is finished rising. Don't worry--it's normal for quick breads. Drizzle the loaf with icing or dust with confectioners' sugar.
4. My blueberry muffins look green!
By reacting with the alkaline baking soda, the blueberries' pigments can turn green. Toss the berries with the flour mixture before combining the ingredients; the coating should help. If you're using frozen berries, don't thaw them before using them.
5. The bread looks done on the outside but it's still raw in the middle. This is one of the most common quick bread problems, and it can be caused by a few different factors. The oven temperature could be too high. (Invest in an oven thermometer: they're cheap and available at most supermarkets.) Try lowering the oven temperature and/or putting a loose tent of foil over the top of the bread so it won't burn before the middle has time to catch up.
Another cause of the "raw center" problem: using a different pan that the recipe calls for. One of the nice things about quick breads is that you can use the same batter to make muffins, mini loaves, jumbo loaves, or rounds. But each size requires different baking times--and some require different baking temperatures. The larger and thicker the loaf, the longer it's going to take to bake. If you're using a different size pan than your recipe calls for, adjust the baking time accordingly and check the bread often. via
Beefy Cabbage Stew
1 lb extra-lean ground beef
2 (15oz) cans pinto beans
1 (10oz) can diced tomatoes with green peppers
1 (14oz) can Italian-style diced tomatoes
1 (15oz) can whole-kernel corn (drained)
1 1/2 cups water
1 lb chopped cabbage
1 t.seasoning (just a mixture of your favorite)
1. Brown beef and drain.
2. Add rest of ingredients and simmer for 1 hour.
2 (15oz) cans pinto beans
1 (10oz) can diced tomatoes with green peppers
1 (14oz) can Italian-style diced tomatoes
1 (15oz) can whole-kernel corn (drained)
1 1/2 cups water
1 lb chopped cabbage
1 t.seasoning (just a mixture of your favorite)
1. Brown beef and drain.
2. Add rest of ingredients and simmer for 1 hour.
click herePasta Salad with Shrimp, Tomatoes, Zucchini, Peppers, and Feta
Dijon Vinaigrette
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Small pinch of salt
Black pepper, to taste
2/3 cup extra-virgin olive oil
Pasta Salad
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 teaspoon salt for pasta water
1 pound medium pasta shells
1 pound cooked shrimp
8 ounces cherry tomatoes, halved
3/4 cup coarsely chopped, pitted Kalamata olives (I use any black olives I have)
1 cup crumbled feta cheese
1/2 small red onion, cut into small dice
2 teaspoons dried oregano (optional)
1. To make the vinaigrette, mix together the first five ingredients, then slowly mix in the oil.
2. Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil 8 to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
3. Bring 1 gallon of water and 1 t. of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly.Don't rinse. Set aside to cool.
4. Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). To serve, add dressing; toss to coat.
1/4 cup rice wine vinegar
2 tablespoons Dijon mustard
1 large clove garlic, minced
Small pinch of salt
Black pepper, to taste
2/3 cup extra-virgin olive oil
Pasta Salad
2 medium zucchini, thinly sliced lengthwise
1 medium yellow pepper, halved lengthwise, seeded
2 tablespoons olive oil
Ground black pepper and salt, to taste
1 teaspoon salt for pasta water
1 pound medium pasta shells
1 pound cooked shrimp
8 ounces cherry tomatoes, halved
3/4 cup coarsely chopped, pitted Kalamata olives (I use any black olives I have)
1 cup crumbled feta cheese
1/2 small red onion, cut into small dice
2 teaspoons dried oregano (optional)
1. To make the vinaigrette, mix together the first five ingredients, then slowly mix in the oil.
2. Adjust oven rack to highest position and turn broiler on high. Toss zucchini and bell pepper with olive oil, salt and pepper, and arrange on a large baking sheet with sides. Broil 8 to 10 minutes, until spotty brown, turning zucchini slices and pepper halves once. Set aside in a large bowl to cool, then cut into bite-sized pieces.
3. Bring 1 gallon of water and 1 t. of salt to boil. Add pasta; boil using package times, until just tender. Drain thoroughly.Don't rinse. Set aside to cool.
4. Put vegetables, pasta and remaining ingredients (except dressing) in the bowl or a gallon-sized zipper bag (can be refrigerated for several hours). To serve, add dressing; toss to coat.
Sweet Potato Fries
1 1/2 lb sweet potatoes 1/4 cup olive oil
salt
2 tbsp chopped fresh rosemary
1/2 cup freshly grated Parmesan
Preheat oven to 400 degrees.
Lightly oil a baking sheet or use parchment paper
Peel the sweet potatoes
Cut into strips that are about 1/2 inch wide
Place the sweet potatoes into a large bowl
Add oil, salt, and rosemary and mix to coat
Stir in 1/4 cup parmesan
Spread out onto the baking sheet in a single layer
Sprinkle with remaining Parmesan
Cook for 20-25 minutes, turning about halfway through
Cook for 20-25 minutes, turning about halfway through
Fries are done when they are browned around the edges
Scotch Eggs
6 hard-boiled eggs, chilled1 pound good sausage meat
1/2 cup flour
1-2 eggs, beaten (can just use the white of eggs or 1 whole egg and 1 white)
3/4 cup bread crumbs to coat before frying
vegetable oil for frying
Directions:
1. Peel eggs. Divide sausage into six portions.
2. Roll each egg in flour. Press and shape a portion of the sausage around each egg.
3. Dip sausage-wrapped eggs into beaten egg and roll in crumbs.
4. Heat oil to 350 degrees F. Cook for 4 or 5 minutes (longer if shallow frying***constantly turn the eggs around for best results) or until sausage is cooked and browned.
A Scotch egg consists of a cold hard-boiled egg removed from its eggshell, wrapped in a sausage meat mixture, coated in breadcrumbs, and deep-fried. The dish was invented by a London food shop , in 1738. It is not a Scottish dish. Scotch eggs are commonly eaten cold, typically with salad and pickles.
Mozzarella Tomatoes
4 medium tomatoes -- sliced
8 cups soft bread cubes
3 cups (12 oz) shredded mozarella cheese -- divided
4 bacon strips -- cook and crumbled
1/2 cup butter or margarine -- melted
1/2 cup chopped celery
1/2 cup chopped onion
2 eggs -- beaten
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
Place a single layer of tomatoes in a single layer in a greased 13x9x2" baking dish; set aside.
In a large bowl, combine bread cubes, 2 cups of cheese, bacon, butter, celery, onion, eggs, garlic and oregano; mix well. Spoon over the tomatoes.
Top with remaining tomatoes; sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 30 min or until heated through.
8 cups soft bread cubes
3 cups (12 oz) shredded mozarella cheese -- divided
4 bacon strips -- cook and crumbled
1/2 cup butter or margarine -- melted
1/2 cup chopped celery
1/2 cup chopped onion
2 eggs -- beaten
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
Place a single layer of tomatoes in a single layer in a greased 13x9x2" baking dish; set aside.
In a large bowl, combine bread cubes, 2 cups of cheese, bacon, butter, celery, onion, eggs, garlic and oregano; mix well. Spoon over the tomatoes.
Top with remaining tomatoes; sprinkle with remaining cheese.
Bake, uncovered, at 350 degrees for 30 min or until heated through.
Cheese Making
Swiss Alps Cheesemaking
Chalet in the Swiss Alps where cheese is still made like it was 300 years ago.
click here to see more photos
Chalet in the Swiss Alps where cheese is still made like it was 300 years ago.
click here to see more photos
Prosciutto Wrapped Scallops
2 pounds shelled, large sea scallops
1/2 pound prosciutto, thinly sliced or partially fried bacon
1/2 cup butter, melted
toothpicks soaked in water
1. Preheat grill for medium-high heat.
2. Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
3. Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.
1/2 pound prosciutto, thinly sliced or partially fried bacon
1/2 cup butter, melted
toothpicks soaked in water
1. Preheat grill for medium-high heat.
2. Wrap each scallop with a thin slice of prosciutto, and secure with a toothpick.
3. Lightly oil grill grate. Arrange scallops on the grill, and baste with butter. Cook for 5 minutes, turn, and baste with butter. Cook for another 8 minutes, or until opaque.
Grilled Burgers
2 pounds ground beef
1/2 onion, grated
1 tablespoon grill seasoning
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
6 slices cheese
6 hamburger buns or lettuce leaves (if you are watching your carbs)
1. Preheat an outdoor grill for medium-high heat.
2. Combine ground beef, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, in a large bowl. Shape into 6 patties. Season with salt and pepper.
3. Put on preheated grill and cook til done. Place a slice of cheese on top of each burger one minute before they are ready.
1/2 onion, grated
1 tablespoon grill seasoning
1 tablespoon liquid smoke flavoring
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
salt and pepper to taste
6 slices cheese
6 hamburger buns or lettuce leaves (if you are watching your carbs)
1. Preheat an outdoor grill for medium-high heat.
2. Combine ground beef, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, in a large bowl. Shape into 6 patties. Season with salt and pepper.
3. Put on preheated grill and cook til done. Place a slice of cheese on top of each burger one minute before they are ready.
Frittata
1/2 lb cheddar cheese, grated
1 medium onion, finely chopped
4 eggs, lightly beaten
6 single soda crackers crushed
4 potatoes, cut in 1/2 in. cubes, par cooked
1/4 cup sour cream
1 zucchini, 6 to 8 inches long, chopped into 1/2 inch cubes
salt and pepper to taste
preheat oven to 325 degrees
mix everything and pour into large oiled pie plate
bake for 1 hour
1 medium onion, finely chopped
4 eggs, lightly beaten
6 single soda crackers crushed
4 potatoes, cut in 1/2 in. cubes, par cooked
1/4 cup sour cream
1 zucchini, 6 to 8 inches long, chopped into 1/2 inch cubes
salt and pepper to taste
preheat oven to 325 degrees
mix everything and pour into large oiled pie plate
bake for 1 hour
A Hungry Man's Quiche
1 10-inch deep-dish pastry crust
3 small potatoes, cooked and mashed
1/4 cup cubed ham (1/4-inch cubes)
2 cups grated cheese
5 eggs
1 cup milk
Preheat oven to 325 degrees.
Place pastry crust in 10-inch dish, crimp edges, and prick bottom in several places.
Bake crust for 15 minutes, then remove from oven.
Increase oven temperature to 375 degrees.
Layer potatoes, ham, and cheese into crust.
Beat eggs and milk together and pour into crust.
Bake 30 minutes at 375 degrees.
Lower heat to 350 degrees and bake for additional 10 minutes.
3 small potatoes, cooked and mashed
1/4 cup cubed ham (1/4-inch cubes)
2 cups grated cheese
5 eggs
1 cup milk
Preheat oven to 325 degrees.
Place pastry crust in 10-inch dish, crimp edges, and prick bottom in several places.
Bake crust for 15 minutes, then remove from oven.
Increase oven temperature to 375 degrees.
Layer potatoes, ham, and cheese into crust.
Beat eggs and milk together and pour into crust.
Bake 30 minutes at 375 degrees.
Lower heat to 350 degrees and bake for additional 10 minutes.
Simple Oatmeal and Chocolate Chip Muffins
1 1/4 cups quick cooking oats
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
3/4 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Combine oats and milk (I use prepared powdered milk) and allow to stand for 15 minutes. Preheat oven to 400 degrees
Grease each cup of one 12-cup muffin tin.
Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
Combine flour, baking powder and salt.
Add oat mixture to flour mixture, stirring until just moist.
Fill each cup of one 12-cup muffin tin 2/3 full.
Sprinkle tops with the remaining brown sugar and pecans.
Bake at 400 degrees for 20 to 25 minutes.
1 1/4 cups milk
1 egg
1/2 cup vegetable oil
3/4 cup packed brown sugar
3/4 cup semisweet chocolate chips
1 cup chopped pecans
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
Combine oats and milk (I use prepared powdered milk) and allow to stand for 15 minutes. Preheat oven to 400 degrees
Grease each cup of one 12-cup muffin tin.
Stir egg, oil, 1/2 cup of the brown sugar, chocolate chips and 1/2 cup of the pecans into the oat and milk mixture.
Combine flour, baking powder and salt.
Add oat mixture to flour mixture, stirring until just moist.
Fill each cup of one 12-cup muffin tin 2/3 full.
Sprinkle tops with the remaining brown sugar and pecans.
Bake at 400 degrees for 20 to 25 minutes.
Spiced-up, oven-fried chicken
2 cups crushed plain cornflakes (from 8 cups whole cornflakes)
1 1/2 teaspoonspoon smoked paprika ( I use plain), to taste
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/4 cup milk
8 chicken thighs
1 tablespoon chopped fresh parsley, for garnish
1. Preheat the oven to 350°F. Line pan with aluminum foil or spray with nonstick cooking spray.
2. Combine the crushed cornflakes in a large bowl with the smoked paprika, salt, and pepper.
3. Lightly beat eggs with the milk in a bowl.
4. Dip the chicken into the egg mixture, shaking off excess, and then into the crumbs, coating well. Place on the pan, leaving space between the pieces.
5. Bake for 1 hour or until golden brown and cooked through.
6. To serve, arrange the chicken on a large platter and sprinkle with parsley.
1 1/2 teaspoonspoon smoked paprika ( I use plain), to taste
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/4 cup milk
8 chicken thighs
1 tablespoon chopped fresh parsley, for garnish
1. Preheat the oven to 350°F. Line pan with aluminum foil or spray with nonstick cooking spray.
2. Combine the crushed cornflakes in a large bowl with the smoked paprika, salt, and pepper.
3. Lightly beat eggs with the milk in a bowl.
4. Dip the chicken into the egg mixture, shaking off excess, and then into the crumbs, coating well. Place on the pan, leaving space between the pieces.
5. Bake for 1 hour or until golden brown and cooked through.
6. To serve, arrange the chicken on a large platter and sprinkle with parsley.
Shepherd's Pie
3 potatoes, peeled and cubed
1 pound lean ground turkey or beef or a combination of the two
1 large onion, diced
1 green bell pepper, chopped
2 tablespoons margarine
1/4 cup milk
1 (9 inch) unbaked pie shell (pre bake)
1 (15 ounce) can cream-style corn
1. Preheat oven to 350
2. Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook until tender. Drain and mash with margarine and milk until fairly smooth.
3. Meanwhile, crumble the ground turkey or beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until browned; drain excess fat.
4. Place the turkey or beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
5. Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.
1 pound lean ground turkey or beef or a combination of the two
1 large onion, diced
1 green bell pepper, chopped
2 tablespoons margarine
1/4 cup milk
1 (9 inch) unbaked pie shell (pre bake)
1 (15 ounce) can cream-style corn
1. Preheat oven to 350
2. Place the potatoes into a saucepan and fill with enough water to cover. Bring to a boil, and cook until tender. Drain and mash with margarine and milk until fairly smooth.
3. Meanwhile, crumble the ground turkey or beef into a large skillet over medium-high heat. Add onion and bell pepper. Cook and stir until browned; drain excess fat.
4. Place the turkey or beef and onion mixture into the bottom of the pie shell, pour the cream-style corn over it. Spread mashed potatoes to cover the top of the pie.
5. Bake for 30 minutes in the preheated oven, or until the pie crust and potatoes are golden brown.
Pasta & Salmon Salad
1 pound pasta
3 boiled eggs, chopped
1/2 small bag of frozen peas
1/2 red pepper, cut in strips
1/4 cup finely-chopped onion
1/2 cup celery, chopped
1/2 cucumber, chopped
1 can salmon
mayonnaise or salad dressing
salt to taste
Cook, drain, and chill the pasta by running under cold water. Boil the eggs, cool them in cold water, then peel and chop. Combine all the ingredients, mix, and chill for at least one hour.
3 boiled eggs, chopped
1/2 small bag of frozen peas
1/2 red pepper, cut in strips
1/4 cup finely-chopped onion
1/2 cup celery, chopped
1/2 cucumber, chopped
1 can salmon
mayonnaise or salad dressing
salt to taste
Cook, drain, and chill the pasta by running under cold water. Boil the eggs, cool them in cold water, then peel and chop. Combine all the ingredients, mix, and chill for at least one hour.
Mexican Cream Cheese Rollups
1 (8 ounce) package cream cheese, softened
1T mayonnaise
2/3 cup pitted green olives, chopped
1 (2.25 ounce) can black olives, chopped
6 green onions, chopped
8 (10 inch) flour tortillas
1/2 cup salsa (I always use more -adjust to taste)
DIRECTIONS:
1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.
1T mayonnaise
2/3 cup pitted green olives, chopped
1 (2.25 ounce) can black olives, chopped
6 green onions, chopped
8 (10 inch) flour tortillas
1/2 cup salsa (I always use more -adjust to taste)
DIRECTIONS:
1. In a medium bowl, mix together cream cheese, mayonnaise, green olives, black olives and green onions.
2. Spread cream cheese mixture in a thin layer onto each tortilla. Roll up tortillas. Chill about 1 hour, or until the filling is firm.
3. Slice chilled rollups into 1 inch pieces. Serve with salsa for dipping.
Mustard Chicken Bake
4 boneless, skinless chicken breast halves
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper
DIRECTIONS:
1. Preheat the oven to 375 degrees
Grease a shallow baking dish.
2. In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
3. Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup butter, melted
1/4 teaspoon freshly ground black pepper
DIRECTIONS:
1. Preheat the oven to 375 degrees
Grease a shallow baking dish.
2. In a small bowl, stir together the honey, Dijon mustard, melted butter and pepper. Place chicken in the greased baking dish, and pour the honey mustard sauce over it.
3. Bake for 45 minutes in the preheated oven, basting frequently with the sauce, until chicken is firm and juices run clear.
Fajita Layered Salad
1 bag (16 oz) classic iceberg lettuce mix
1 package (9 oz) frozen cooked chicken breast strips, thawed
1 package (9 oz) frozen cooked seasoned beef strips, thawed
1 container (12 oz) refrigerated guacamole
1 large bell pepper, cut into strips
1 small onion, sliced
2 cups shredded Cheddar cheese (8 oz)
1 1/2 cups sour cream
4 large plum (Roma) tomatoes, sliced
1. In 13x9-inch (3-quart) glass baking dish, layer lettuce, chicken and beef; press lightly. Layer guacamole, bell pepper, onion and 1 cup of the cheese over beef. Spread sour cream over cheese. Sprinkle with tomatoes and remaining 1 cup cheese. 2. Cover; refrigerate about 2 hours to blend flavors.
1 package (9 oz) frozen cooked chicken breast strips, thawed
1 package (9 oz) frozen cooked seasoned beef strips, thawed
1 container (12 oz) refrigerated guacamole
1 large bell pepper, cut into strips
1 small onion, sliced
2 cups shredded Cheddar cheese (8 oz)
1 1/2 cups sour cream
4 large plum (Roma) tomatoes, sliced
1. In 13x9-inch (3-quart) glass baking dish, layer lettuce, chicken and beef; press lightly. Layer guacamole, bell pepper, onion and 1 cup of the cheese over beef. Spread sour cream over cheese. Sprinkle with tomatoes and remaining 1 cup cheese. 2. Cover; refrigerate about 2 hours to blend flavors.
Cheese Muffins
2 cups all purpose flour
¼ cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups grated cheddar cheese
1 cup plain yogurt
¼ cup butter, melted
2 large eggs (beaten)
Pre-heat oven to 400 F . In a large bowl, stir together flour, sugar, baking powder, baking soda and salt; stir in cheese. In a small bowl, thoroughly combine yogurt, butter and eggs. Add all at once to dry ingredients; stir just until moistened. (Batter will be stiff.) Fill greased muffin pans with batter. Bake at 400 F for 15-20 minutes.Makes 12 muffins.
¼ cup sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 cups grated cheddar cheese
1 cup plain yogurt
¼ cup butter, melted
2 large eggs (beaten)
Pre-heat oven to 400 F . In a large bowl, stir together flour, sugar, baking powder, baking soda and salt; stir in cheese. In a small bowl, thoroughly combine yogurt, butter and eggs. Add all at once to dry ingredients; stir just until moistened. (Batter will be stiff.) Fill greased muffin pans with batter. Bake at 400 F for 15-20 minutes.Makes 12 muffins.
Tips
- Store your opened chunks of cheese in aluminum foil. It will stay fresh much longer and not mold!
- Peppers with 3 bumps on the bottom are sweeter and better for eating. Peppers with 4 bumps on the bottom are firmer and better for cooking.
- Add a teaspoon of water when frying ground beef. It will help pull the grease away from the meat while cooking.
- To really make scrambled eggs or omelets rich add a couple of spoonfuls of sour cream, cream cheese, or heavy cream in and then beat them up.
- For a cool brownie treat, make brownies as directed. Melt Andes mints in double broiler a and pour over warm brownies. Let set for a wonderful minty frosting.
- Add garlic immediately to a recipe if you want a light ta ste of garlic and at the end of the recipe if your want a stronger taste of garlic.
- Reheat Pizza - Heat leftover pizza in a nonstick skillet on top of the stove, set heat to med-low and heat till warm. This keeps the crust crispy. No soggy micro pizza.
- Expanding Frosting - When you buy a container of cake frosting from the store, whip it with your mixer for a few minutes. You can double it in size. You get to frost more cake/cupcakes with the same amount. You also eat less sugar and calories per serving.
- Reheating refrigerated bread - To warm biscuits, pancakes, or muffins that were refrigerated, place them in a microwave with a cup of water. The increased moisture will keep the food moist and help it reheat faster.
- Before you pour sticky substances into a measuring cup, fill with hot water. Dump out the hot water, but don't dry cup. Next, add your ingredient, such as peanut butter, and watch how easily it comes out.
Cajun Dirty Rice
1 pound lean ground beef
1 pound beef sausage
1 onion, finely diced
1 (8 ounce) package dirty rice mix
2 cups water
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, drained salt and pepper to taste (always use as little salt as possible - I don't add any salt)
1. In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
2. In a large pan, combine rice mix and 2 cups water.
Add diced tomatoes and chilies.
Stir in the kidney beans.
Bring to a boil, then add meat mixture.
Season with salt and pepper.
Return to boil, reduce heat, and cover, stirring occasionally.
Cook for 25 minutes, until rice is easily fluffed with a fork.
1 pound beef sausage
1 onion, finely diced
1 (8 ounce) package dirty rice mix
2 cups water
1 (10 ounce) can diced tomatoes with green chile peppers
2 (15 ounce) cans kidney beans, drained salt and pepper to taste (always use as little salt as possible - I don't add any salt)
1. In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
2. In a large pan, combine rice mix and 2 cups water.
Add diced tomatoes and chilies.
Stir in the kidney beans.
Bring to a boil, then add meat mixture.
Season with salt and pepper.
Return to boil, reduce heat, and cover, stirring occasionally.
Cook for 25 minutes, until rice is easily fluffed with a fork.
Quick Chicken and Dumplings
1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick mix
1/3 cup milk
1. Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to boiling in 3-quart saucepan, stirring frequently.
2. Stir Bisquick mix and 1/3 cup milk until soft dough forms. Drop dough by 8 spoonfuls onto chicken mixture (do not drop directly into liquid). Sprinkle with paprika.
3. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
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