cabbage
green onions
cooked chicken
crushed ramen noodles (brown in oil or butter)
mix together
Dressing:
3/4 cup oil
4 1/2 Tablespoons rice vinegar
4 1/2 tablespoons sugar
2 teaspoons salt
1 teaspoons pepper
Monday, April 30, 2012
Chicken Fingers Parmesan
*Double for a large family
8 oz thin spaghetti
1 lb skinless chicken tenders
1/2 cup plain fine, dry breadcrumbs
1/3 cup already-grated Parmesan cheese
1 tsp dried basil
2 tsp olive oil
2 cups smooth-style spaghetti sauce
1/2 cup already-shredded part-skim mozzarella cheese
Cook thin spaghetti for 9 minutes.
Meanwhile, combine the breadcrumbs, Parmesan and basil in a large zipper-top plastic bag.
Heat the olive oil over medium heat in an extra-deep, 12 inch, nonstick skillet that has a lid. Place the chicken in the bag with the crumbs, seal it and shake the bag to coat the pieces well (press the chicken pieces into the crumb mixture if necessary to get it to stick), then place the chicken pieces in the hot oil. Raise the heat to medium-high and cook until the chicken is cooked through, 4 to 5 minutes, turning to lightly brown on all sides. Discard any remaining crumb mixture.
Remove any strips from the skillet that you want to keep plain before adding the sauce. Add the sauce to the skillet directly over the chicken strips. Reduce the heat to low and sprinkle the mozzarella evenly over the contents of the skillet. Cover and continue to simmer until the cheese melts, 1 to 2 minutes.
Drain the spaghetti and place some on each serving plate. Top with the chicken and sauce, and serve.
Serves 4.
8 oz thin spaghetti
1 lb skinless chicken tenders
1/2 cup plain fine, dry breadcrumbs
1/3 cup already-grated Parmesan cheese
1 tsp dried basil
2 tsp olive oil
2 cups smooth-style spaghetti sauce
1/2 cup already-shredded part-skim mozzarella cheese
Cook thin spaghetti for 9 minutes.
Meanwhile, combine the breadcrumbs, Parmesan and basil in a large zipper-top plastic bag.
Heat the olive oil over medium heat in an extra-deep, 12 inch, nonstick skillet that has a lid. Place the chicken in the bag with the crumbs, seal it and shake the bag to coat the pieces well (press the chicken pieces into the crumb mixture if necessary to get it to stick), then place the chicken pieces in the hot oil. Raise the heat to medium-high and cook until the chicken is cooked through, 4 to 5 minutes, turning to lightly brown on all sides. Discard any remaining crumb mixture.
Remove any strips from the skillet that you want to keep plain before adding the sauce. Add the sauce to the skillet directly over the chicken strips. Reduce the heat to low and sprinkle the mozzarella evenly over the contents of the skillet. Cover and continue to simmer until the cheese melts, 1 to 2 minutes.
Drain the spaghetti and place some on each serving plate. Top with the chicken and sauce, and serve.
Serves 4.
Gingerbread Waffles
1/4 cup butter or margarine, softened
1/2 cup brown sugar, packed
1/2 cup light molasses
2 eggs, well beater
1 cup milk
2 cups sifted flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/2 tsp salt
2 bananas, sliced
1/2 cup whipping cream, whipped
Cream butter, brown sugar, molasses, eggs, and milk. Sift together flour, baking powder, cinnamon, ginger, allspice, and salt; add to the molasses mixture. Bake on greased waffle iron. Top with sliced bananas and whipped cream.
1/2 cup brown sugar, packed
1/2 cup light molasses
2 eggs, well beater
1 cup milk
2 cups sifted flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ginger
1/4 tsp allspice
1/2 tsp salt
2 bananas, sliced
1/2 cup whipping cream, whipped
Cream butter, brown sugar, molasses, eggs, and milk. Sift together flour, baking powder, cinnamon, ginger, allspice, and salt; add to the molasses mixture. Bake on greased waffle iron. Top with sliced bananas and whipped cream.
Honey Ambrosia
1/2 cup orange juice
1/4 cup honey
2 T. lemon juice
Heat together in microwave to blend; cool
2 oranges, peeled and cut into pieces
2 bananas, peeled and sliced
1 lb strawberries
2 apples, sliced
Combine in large bowl. Pour liquid over fruit and gently mix.
1/4 cup honey
2 T. lemon juice
Heat together in microwave to blend; cool
2 oranges, peeled and cut into pieces
2 bananas, peeled and sliced
1 lb strawberries
2 apples, sliced
Combine in large bowl. Pour liquid over fruit and gently mix.
Thursday, April 26, 2012
3 minute cobbler (3 min to mix it up)
1/2 cup butter (unsalted)
3/4 cup milk (up to 1 cup?)
1 cup flour
1/4 tsp salt
1 cup granulated sugar
2 tsp baking powder (up to 1 T.?)
16 oz fruit pie filling or fruit (4 cups peach slices + 1 cup sugar, boiled together)
Melt butter in a 9 inch casserole dish (round for a thicker cobbler, 9x13 for thinner). Stir in flour, sugar, baking powder, milk and salt until all of the lumps are gone (easier if you add milk a little at a time after mixing the rest). Dump on top of butter. Don't stir.
Dump the fruit on top, but don't stir it in. Bake for 60 min at 350 degrees. (Or 40 min at 375)
3/4 cup milk (up to 1 cup?)
1 cup flour
1/4 tsp salt
1 cup granulated sugar
2 tsp baking powder (up to 1 T.?)
16 oz fruit pie filling or fruit (4 cups peach slices + 1 cup sugar, boiled together)
Melt butter in a 9 inch casserole dish (round for a thicker cobbler, 9x13 for thinner). Stir in flour, sugar, baking powder, milk and salt until all of the lumps are gone (easier if you add milk a little at a time after mixing the rest). Dump on top of butter. Don't stir.
Dump the fruit on top, but don't stir it in. Bake for 60 min at 350 degrees. (Or 40 min at 375)
Peach pie filling
Mix together:
5 cups peaches
1 cup sugar
1/4-1/2 tsp cinnamon
1/3-1/2 cup flour
That gets you the filling.
Dot with 2 Tbsp butter, top with crust (cut slits), sprinkle with 2 tbsp sugar.
Cook for 35-45 minutes at 425 degrees.
5 cups peaches
1 cup sugar
1/4-1/2 tsp cinnamon
1/3-1/2 cup flour
That gets you the filling.
Dot with 2 Tbsp butter, top with crust (cut slits), sprinkle with 2 tbsp sugar.
Cook for 35-45 minutes at 425 degrees.
Easy and low-fat pumpkin cookies
Mix 1 dry spice cake mix with a 15 oz can of pumpkin (NOT pie mix). When thoroughly mixed, stir in 1 cup chocolate chips. drop on greased cookie sheet (they don't spread, so squash them a bit) then bake at 375 for 12 minutes. Test by inserting a toothpick. Makes 2 dozen.
Bow Tie Festival
My favorite recipe from Johnny Carino's restaurant.
**I generally 2-3x the sauce for a 16oz. box of pasta.
Saute these together:
1 oz melted butter (2 tbsp)
1 tsp garlic
1/8 cup diced red onion
1/8 cup diced roma tomatoes (or more)
2 slices diced cooked bacon (approx 1/8 cup)
3 oz sliced cooked chicken
1/2 tsp salt
1/4 tsp pepper
garlic salt
When onions begin to turn translucent, add 1 oz (1/8 cup) heavy cream (milk works OK as a substitute) and 1/8 cup asiago cheese. Once cheese and cream have reduced by half, add 3/8 cup Alfredo sauce (3 oz) and 10 oz cooked bowtie pasta. Toss well, then allow to cool and thicken.
**If you want to make your own alfredo sauce, combine 1 quart heavy cream, 1/4 cup whole milk, and 1 tsp pepper and saute to a consistent boil. Remove from heat and fold in 1 cup parmesan cheese. Can be stored in fridge until ready to use.
Tortilla Soup
1 medium onion chopped (about 1 cup)
2 garlic cloves, minced (about 2 tsp)
2 Tbsp vegetable oil
4-oz can green chilies, chopped
15-oz can Italian-style stewed tomatoes with juice
1 can corn, drained
4 cups chicken broth
1 tsp lemon pepper
2 tsp Worcestershire sauce
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp hot sauce (opt)
4 tbsp all-purpose flour
1/2 cup water
1 lb skinless boneless chicken breast, cut into small cubes
1/3 cup sour cream
salt and pepper to taste
Tortilla strips
Chopped fresh coriander for garnish (opt)
In a large saucepan, cook onion and garlic in oil over moderately low heat for 5 minutes or until onion is softened.
Add the chilies, tomatoes with their juice, corn, broth, lemon pepper, Worcestershire sauce, spices, and hot sauce and simmer the mixture for 20 minutes.
In a small bowl, combine the flour with the water and whisk it into the soup. Bring the soup back to a boil and simmer for 5 minutes.
Add the chicken and simmer for 5 minutes or until it is just cooked through.
Stir in the sour cream and salt and pepper to taste, and garnish each portion with tortilla strips and coriander
2 garlic cloves, minced (about 2 tsp)
2 Tbsp vegetable oil
4-oz can green chilies, chopped
15-oz can Italian-style stewed tomatoes with juice
1 can corn, drained
4 cups chicken broth
1 tsp lemon pepper
2 tsp Worcestershire sauce
1/2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp hot sauce (opt)
4 tbsp all-purpose flour
1/2 cup water
1 lb skinless boneless chicken breast, cut into small cubes
1/3 cup sour cream
salt and pepper to taste
Tortilla strips
Chopped fresh coriander for garnish (opt)
In a large saucepan, cook onion and garlic in oil over moderately low heat for 5 minutes or until onion is softened.
Add the chilies, tomatoes with their juice, corn, broth, lemon pepper, Worcestershire sauce, spices, and hot sauce and simmer the mixture for 20 minutes.
In a small bowl, combine the flour with the water and whisk it into the soup. Bring the soup back to a boil and simmer for 5 minutes.
Add the chicken and simmer for 5 minutes or until it is just cooked through.
Stir in the sour cream and salt and pepper to taste, and garnish each portion with tortilla strips and coriander
Sicilian Chicken
This is a recipe my mom started making when I was a teenager, and I've loved it ever since.
4 half boneless skinless chicken breasts
6 Tbsp grated Parmesan cheese (divided)
3 Tbsp flour
2 Tbsp olive oil
1 cup sliced mushrooms
1/2 onion, finely chopped
1/2 tsp rosemary, crushed
1 can Italian Style Stewed Tomatoes
Flatten chicken slightly. Coat with 4 Tbsp cheese and then flour. Salt and pepper to taste. In skillet, cook chicken in oil over medium-high heat until done. Remove to serving dish; keep warm. In same skillet, cook mushrooms, onion and rosemary until soft. Add tomatoes; cook, uncovered, over medium-high heat until thickened. Spoon over chicken; top with remaining cheese. Serve over rice.
Note: Chicken can be cooked in microwave, then browned in skillet.
Chicken Lo Mein
1/2 pound angel hair pasta
3 T. hoisin sauce
1/4 cup chicken broth
2 T. soy sauce
2 tsp toasted sesame oil
1 tsp cornstarch
2 tbsp vegetable oil (divided)
1 tbsp finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
4 to 5 shiitake mushroom caps, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 15 oz can Chinese baby corn, drained and cut in thirds
1-1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips
Cook the noodles until just tender. Drain. Rinse the noodles with cold water, drain well, and then set them aside.
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
Heat 1 T. vegetable oil in a large wok or nonstick skillet over medium-high. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 more minutes. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
Heat the remaining T. oil in the pan. Add chicken and stir-fry until it's no longer pink, about 3-4 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes. Serves 6-8.
3 T. hoisin sauce
1/4 cup chicken broth
2 T. soy sauce
2 tsp toasted sesame oil
1 tsp cornstarch
2 tbsp vegetable oil (divided)
1 tbsp finely chopped fresh ginger
1 medium onion, halved lengthwise and thinly sliced
4 to 5 shiitake mushroom caps, thinly sliced
1/2 cup thinly sliced carrots
1 cup broccoli florets
1 cup sugar snap pea pods, halved
1 15 oz can Chinese baby corn, drained and cut in thirds
1-1 1/4 pounds skinless, boneless chicken breast, cut into bite-size strips
Cook the noodles until just tender. Drain. Rinse the noodles with cold water, drain well, and then set them aside.
In a small bowl, mix the hoisin sauce, chicken broth, soy sauce, sesame oil, and cornstarch. Then set the sauce aside.
Heat 1 T. vegetable oil in a large wok or nonstick skillet over medium-high. Stir-fry the ginger for 30 seconds. Then add the onion and stir-fry for 2 minutes. Add the mushrooms and carrots and stir-fry 2 more minutes. Finally, add the broccoli, pea pods, and corn. Stir-fry the vegetables for 2 more minutes, then transfer them to a plate.
Heat the remaining T. oil in the pan. Add chicken and stir-fry until it's no longer pink, about 3-4 minutes. Add the cooked noodles, vegetables, and sauce. Turn the heat down to medium.
Using two spatulas or wooden spoons, lightly toss the mixture until heated through, about 3 minutes. Serves 6-8.
Garlic Lime Chicken with Sweet Carrot Rice
4 Tbsp extra-virgin olive oil
3 large carrots, peeled and grated
Salt and pepper
1 1/2 cups white rice
3 cups white rice
3 cups chicken broth (canned is easier)
1 tsp dried thyme
zest and juice of 2 limes
4 boneless, skinless chicken breasts
3 large garlic cloves, chopped
1/2 tsp red pepper flakes (try less)
1 tsp ground coriander
3 bunches scallions (3-5 stalks)
1/4 cup fresh flat-leaf parsley, chopped
2 Tbsp butter
Prepare today:
Peel and grate carrots. Place in zip lock bag.
Chop scallions and parsley and place in individual zip lock bags.
Combine 2 tbs olive oil, the thyme, lime zest (save the lime for juicing later), salt and pepper in a shallow dish. Add the chicken breast and coat thoroughly in the mixture. Cover dish with plastic wrap. If freezing-transfer chicken to freezer bags.
Place in a zip lock bag-garlic, red pepper flakes, and coriander. If freezing other ingredients, do not add garlic to spices until ready to cook.
To cook at home:
Rice: Heat a medium pot with a tight fitting lid over medium-high heat. Add about 1 tbsp of the olive oil once around the pan. Add the grated carrots and a little salt and pepper and cook, stirring for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 1/2 cups of the chicken broth. Bring the broth to a boil, cover the pot, and reduce the heat to a simmer. Cook for 18 minutes, until the rice is tender.
Chicken and sauce: Preheat a large skillet over medium-high heat. Add the seasoned chicken to the pan and cook for 5-6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover loosely with foil. Return the skillet to the stove and add the remaining tablespoon of olive oil. Add the garlic, red pepper flakes and coriander. Cook stirring constantly for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining 1/2 cup chicken broth and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
To serve, slice the chicken on a slight angle. Place rice on plate, put chicken on top of rice and pour some scallion-lime sauce over each chicken breast.
3 large carrots, peeled and grated
Salt and pepper
1 1/2 cups white rice
3 cups white rice
3 cups chicken broth (canned is easier)
1 tsp dried thyme
zest and juice of 2 limes
4 boneless, skinless chicken breasts
3 large garlic cloves, chopped
1/2 tsp red pepper flakes (try less)
1 tsp ground coriander
3 bunches scallions (3-5 stalks)
1/4 cup fresh flat-leaf parsley, chopped
2 Tbsp butter
Prepare today:
Peel and grate carrots. Place in zip lock bag.
Chop scallions and parsley and place in individual zip lock bags.
Combine 2 tbs olive oil, the thyme, lime zest (save the lime for juicing later), salt and pepper in a shallow dish. Add the chicken breast and coat thoroughly in the mixture. Cover dish with plastic wrap. If freezing-transfer chicken to freezer bags.
Place in a zip lock bag-garlic, red pepper flakes, and coriander. If freezing other ingredients, do not add garlic to spices until ready to cook.
To cook at home:
Rice: Heat a medium pot with a tight fitting lid over medium-high heat. Add about 1 tbsp of the olive oil once around the pan. Add the grated carrots and a little salt and pepper and cook, stirring for 1 minute. Add the rice and stir to coat in the oil and distribute the carrots. Add 2 1/2 cups of the chicken broth. Bring the broth to a boil, cover the pot, and reduce the heat to a simmer. Cook for 18 minutes, until the rice is tender.
Chicken and sauce: Preheat a large skillet over medium-high heat. Add the seasoned chicken to the pan and cook for 5-6 minutes on each side, or until cooked through. Transfer the chicken to a plate and cover loosely with foil. Return the skillet to the stove and add the remaining tablespoon of olive oil. Add the garlic, red pepper flakes and coriander. Cook stirring constantly for about 1 minute, then add the scallions and cook for 1 minute, again stirring constantly. Add the lime juice and the remaining 1/2 cup chicken broth and continue to cook for about 2 minutes. Turn the heat off and add the parsley and butter, stirring and shaking the pan until the butter is completely melted.
To serve, slice the chicken on a slight angle. Place rice on plate, put chicken on top of rice and pour some scallion-lime sauce over each chicken breast.
Rosemary Roasted Red Potatoes
1 1/2 pounds small red potatoes
1 tbsp cornstarch
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
1 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
2 tbsp vegetable oil
Preheat the oven to 450 degrees F.
Rinse and quarter the potatoes. (Make sure the potatoes are fairly uniform size, about 1 inch.) Place the potatoes in a large zipper-top bag with the cornstarch, rosemary, garlic powder, salt, and pepper. Shake well to coat. Transfer the potatoes to a large baking pan and spread them in a single layer.
Drizzle the oil over the potatoes and bake for 30 minutes, stirring once halfway through. Serve immediately. About 6 servings.
1 tbsp cornstarch
1 tbsp chopped fresh rosemary or 2 tsp dried rosemary
1 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
2 tbsp vegetable oil
Preheat the oven to 450 degrees F.
Rinse and quarter the potatoes. (Make sure the potatoes are fairly uniform size, about 1 inch.) Place the potatoes in a large zipper-top bag with the cornstarch, rosemary, garlic powder, salt, and pepper. Shake well to coat. Transfer the potatoes to a large baking pan and spread them in a single layer.
Drizzle the oil over the potatoes and bake for 30 minutes, stirring once halfway through. Serve immediately. About 6 servings.
Monday, April 16, 2012
Mint Brownies
Mint Icing
Soften 5 T. margarine. Add dash of salt, 1 T light corn syrup, and 2 1/3 cups powdered sugar. Beat until smooth and fluffy. Add 1/4 t mint extract and 1 or 2 drops green food coloring. Mix. Add 3 T milk gradually until it is a little thinner than cake frosting.
Bake a brownie mix (9x13 size; "cakelike"). Let cool (don't skip this step). Spread mint icing. Place brownies in freezer for a short time (about 1/2 an hour?) to stiffen icing. Carefully spread chocolate icing over top (I use storebought chocolate frosting for this step). Refrigerate before serving.
Soften 5 T. margarine. Add dash of salt, 1 T light corn syrup, and 2 1/3 cups powdered sugar. Beat until smooth and fluffy. Add 1/4 t mint extract and 1 or 2 drops green food coloring. Mix. Add 3 T milk gradually until it is a little thinner than cake frosting.
Bake a brownie mix (9x13 size; "cakelike"). Let cool (don't skip this step). Spread mint icing. Place brownies in freezer for a short time (about 1/2 an hour?) to stiffen icing. Carefully spread chocolate icing over top (I use storebought chocolate frosting for this step). Refrigerate before serving.
Chocolate Cake Donuts
1 1/2 cups flour
1/2 cup unsweetened baking cocoa
1 tsp baking powder
1/8 tsp salt
2 eggs
2/3 cup sugar
1 tsp vanilla
1/2 cup milk
2 tbsp butter, melted
Preheat oven to 325 degrees. Combine flour, cocoa, baking powder, and salt. In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter. Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft. Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 8 minute4s. Cool. Carefully remove.
Glaze: 1 cup confectioner's sugar mixed with 2 tbsp HOT water.
1/2 cup unsweetened baking cocoa
1 tsp baking powder
1/8 tsp salt
2 eggs
2/3 cup sugar
1 tsp vanilla
1/2 cup milk
2 tbsp butter, melted
Preheat oven to 325 degrees. Combine flour, cocoa, baking powder, and salt. In separate bowl mix eggs, sugar and vanilla until thick. Combine milk and butter. Alternately combine egg mixture and milk mixture with flour mixture and mix until smooth and soft. Spray pan lightly with cooking oil. Fill with batter 2/3 full. Bake 8 minute4s. Cool. Carefully remove.
Glaze: 1 cup confectioner's sugar mixed with 2 tbsp HOT water.
Skinny Alfredo Sauce
2 Cups milk
1/3 Cups (3 oz) cream cheese
2 T flour
1 t salt
Blend milk, cream cheese, flour, and salt until smooth (I used a blender; I wonder if beaters would work?). In a nonstick sauce pan over med-high heat, melt 1 T butter and add 3 cloves garlic. Saute for 30 seconds. Add milk mixture. Stir constantly for 5-7 minutes until thicker. Remove from heat. Add 1 cup grated Parmesan, stir, then cover immediately. Let it stand at least 10 minutes.
*want to try adding pepper and/or nutmeg next time!
1/3 Cups (3 oz) cream cheese
2 T flour
1 t salt
Blend milk, cream cheese, flour, and salt until smooth (I used a blender; I wonder if beaters would work?). In a nonstick sauce pan over med-high heat, melt 1 T butter and add 3 cloves garlic. Saute for 30 seconds. Add milk mixture. Stir constantly for 5-7 minutes until thicker. Remove from heat. Add 1 cup grated Parmesan, stir, then cover immediately. Let it stand at least 10 minutes.
*want to try adding pepper and/or nutmeg next time!
Black Bean Brownies
Puree 1 can (15 oz) black beans (including liquid) in blender until really smooth. Mix with 1 brownie mix until just mixed. Don't over mix. Follow cooking directions from box. (This recipe came out slightly sticky. I wonder if adding just a bit more flour or a bit less liquid would help that?)
Chocolate Pumpkin muffins
Mix together 1 box of dark chocolate cake mix, a 15 oz can of pumpkin, and chocolate chips (opt.) Spoon into sprayed muffin tin. Bake at 400 degrees for 18 to 20 minutes.
Snowball Cookies
This is a recipe I grew up with my mom making. Originally they were called Mexican Wedding Cookies, but we kids liked the way these looked like snowballs...
Cream together 1 cup shortening (at least 1/2 cup must be real butter) and 1/2 cup powdered sugar. Add 2 cups of flour, 3/4 cup finely crushed walnuts (can use blender), and 1 tsp vanilla or almond extract. Roll into small balls. Bake at 325 degrees for 25 minutes. Remove from cookie sheet and roll them in powdered sugar. Makes 2-3 dozen.
Cream together 1 cup shortening (at least 1/2 cup must be real butter) and 1/2 cup powdered sugar. Add 2 cups of flour, 3/4 cup finely crushed walnuts (can use blender), and 1 tsp vanilla or almond extract. Roll into small balls. Bake at 325 degrees for 25 minutes. Remove from cookie sheet and roll them in powdered sugar. Makes 2-3 dozen.
Skillet Cauliflower
I found this recipe in the newspaper. It's so melt in your mouth tasty, that my kids actually fight over it! I recommend doubling it for a family.
1 cauliflower head, outer leaves and stalk removed and cut into chunks (about 3 cups)
3 Tbsp butter
1/2 tsp coarse salt
Bring a large pot of water to a boil over high heat. Add cauliflower and cook until tender, 15 to 18 minutes. Drain well. (This step can also be done in the microwave: steam covered with a bit of water for 3-5 min until softened.)
Heat a large skillet over medium-high heat. Add butter. When sizzling, add drained cauliflower. Saute until slightly golden, about 10 minutes.
Sprinkle coarse salt on cauliflower when serving.
Serves 3.
1 cauliflower head, outer leaves and stalk removed and cut into chunks (about 3 cups)
3 Tbsp butter
1/2 tsp coarse salt
Bring a large pot of water to a boil over high heat. Add cauliflower and cook until tender, 15 to 18 minutes. Drain well. (This step can also be done in the microwave: steam covered with a bit of water for 3-5 min until softened.)
Heat a large skillet over medium-high heat. Add butter. When sizzling, add drained cauliflower. Saute until slightly golden, about 10 minutes.
Sprinkle coarse salt on cauliflower when serving.
Serves 3.
Quick Chicken Enchilada Nachos
This is one of the easiest meals ever invented! Perfect to have in your food storage :)
1 can (12.5 oz) chicken, drained (Tyson brand is best)
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) Pace picante sauce
1 can cream of mushroom soup
1 can green chilies
1 T. chili powder
Heat all in a 4 qt saucepan over medium heat until bubbling.
Arrange tortilla chips on a large serving platter. Top with mixture and toppings. OR serve in dipping bowls with chips on the side.
(Toppings (opt): cheese, olives, green onion, avocado, cilantro)
1 can (12.5 oz) chicken, drained (Tyson brand is best)
1 can (15 oz) black beans, rinsed and drained
1 jar (16 oz) Pace picante sauce
1 can cream of mushroom soup
1 can green chilies
1 T. chili powder
Heat all in a 4 qt saucepan over medium heat until bubbling.
Arrange tortilla chips on a large serving platter. Top with mixture and toppings. OR serve in dipping bowls with chips on the side.
(Toppings (opt): cheese, olives, green onion, avocado, cilantro)
Smoothies
Pine-orange Banana Smoothie
pineapple sherbet
orange juice
frozen banana
crushed ice
Pineapple peach mango
Pineapple sherbet
orange peach mango juice
frozen peaches
fresh mango (opt)
Strawberry-peach-pine-orange
8 oz frozen strawberries
peach sherbet (5 large scoops)
3 scoops pine-orange juice concentrate
water
Peach-Raspberry Pine-orange
frozen peaches
raspberry sherbet
Pine-orange juice
Berry Citrus
Frozen strawberry, raspberry, blueberry
Peach sherbet
Orange Juice
Passion Paradise
passionfruit-mango juice
strawberries
peaches
orange sherbet
Caribbean cooler
Orange juice
pineapple juice
strawberries
bananas
orange sherbet
Lemon Squeeze
Lemonade
strawberries
peaches
lime sherbet
Creamsicle
orange juice
milk
orange sherbet
frozen yogurt
Creamy Dreamy
1 banana
1 orange
2 cups OJ
4 oz cool whip
1 1/2 cups ice
Peachsicle
peaches
mangoes
vanilla frozen yogurt
pineapple sherbet
orange juice
frozen banana
crushed ice
Pineapple peach mango
Pineapple sherbet
orange peach mango juice
frozen peaches
fresh mango (opt)
Strawberry-peach-pine-orange
8 oz frozen strawberries
peach sherbet (5 large scoops)
3 scoops pine-orange juice concentrate
water
Peach-Raspberry Pine-orange
frozen peaches
raspberry sherbet
Pine-orange juice
Berry Citrus
Frozen strawberry, raspberry, blueberry
Peach sherbet
Orange Juice
Passion Paradise
passionfruit-mango juice
strawberries
peaches
orange sherbet
Caribbean cooler
Orange juice
pineapple juice
strawberries
bananas
orange sherbet
Lemon Squeeze
Lemonade
strawberries
peaches
lime sherbet
Creamsicle
orange juice
milk
orange sherbet
frozen yogurt
Creamy Dreamy
1 banana
1 orange
2 cups OJ
4 oz cool whip
1 1/2 cups ice
Peachsicle
peaches
mangoes
vanilla frozen yogurt
Pepperoni Bread
Dough:
1 3/4 cups warm water
1 package active dry yeast
1 tsp sugar
2 tsp olive or vegetable oil
1 1/2salt
3 to 3 1/4 unbleached all-purpose flour
Filling:
2 to 3 tsp dried basil
1/4 lb thinly sliced pepperoni
1 1/2 to 2 cups grated mozzarella (can use other cheese)
Prepare the dough by measuring the water (should feel warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 of a cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
Rub flour onto your hands and sprinkle some on the dough too. Knead the dough for about 7 minutes.
Place the dough in an oiled medium-sized bowl. Cover bowl with oiled plastic wrap and set it in a warm spot for about an hour.
After the hour, punch the dough several times with your fist, then knead again for 1 minute. Cover with oiled plastic wrap and let rest for 10 minutes. Dust baking sheet with fine cornmeal to prevent sticking.
Flour hands. Press dough into a large square. Should be about a 12 by 14 inch rectangle. Brush surface of dough with water then sprinkle basil over dough. Arrange the pepperoni in long rows over the dough. Sprinkle cheese. Avoid the edges.
Roll up the dough. Pinch together ends and tuck them under. Transfer onto baking sheet seam down and cover with plastic wrap. Heat oven to 400 degrees.
Remove plastic and bake for about 35 minutes, until it's crusty on all sides. Side onto wire rack and let it cool for 20 minutes before serving. Serve with marinara sauce for dipping.
1 3/4 cups warm water
1 package active dry yeast
1 tsp sugar
2 tsp olive or vegetable oil
1 1/2salt
3 to 3 1/4 unbleached all-purpose flour
Filling:
2 to 3 tsp dried basil
1/4 lb thinly sliced pepperoni
1 1/2 to 2 cups grated mozzarella (can use other cheese)
Prepare the dough by measuring the water (should feel warm to the touch) into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. About 25 vigorous strokes should do it. Add the rest of the flour 1/4 of a cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface.
Rub flour onto your hands and sprinkle some on the dough too. Knead the dough for about 7 minutes.
Place the dough in an oiled medium-sized bowl. Cover bowl with oiled plastic wrap and set it in a warm spot for about an hour.
After the hour, punch the dough several times with your fist, then knead again for 1 minute. Cover with oiled plastic wrap and let rest for 10 minutes. Dust baking sheet with fine cornmeal to prevent sticking.
Flour hands. Press dough into a large square. Should be about a 12 by 14 inch rectangle. Brush surface of dough with water then sprinkle basil over dough. Arrange the pepperoni in long rows over the dough. Sprinkle cheese. Avoid the edges.
Roll up the dough. Pinch together ends and tuck them under. Transfer onto baking sheet seam down and cover with plastic wrap. Heat oven to 400 degrees.
Remove plastic and bake for about 35 minutes, until it's crusty on all sides. Side onto wire rack and let it cool for 20 minutes before serving. Serve with marinara sauce for dipping.
Bread
This is the pantry secrets recipe for white bread.
10 1/2 cups white bread flour or wheat flour (not all-purpose flour)
1/2 cup sugar (or brown sugar or honey)
1 tbsp salt
3 rounded tbsp saf instant yeast (straight from the freezer works great)
3 tbsp liquid lecithin (too sticky to measure -- just squeeze 3 quarter-size blobs directly into the bowl)
4 cups very hot tap water (as hot as your tap gets)
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water by T. Dough should be very sticky. Mix for 5 minutes. Do not add flour to the dough after it has finished mixing. Spray counter and pans with pam or oil. Shape loaves by pinching to the middle and rolling. Put loaves in pans and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes 4 loaves of bread.
For whole wheat bread, use the same recipe but add one cup of room temp applesauce as part of the hot tap water and add 1 additional tbsp lecithin. Mix for 10 minutes.
Can use different combinations of flours and sugars:
5 white, 4 1/2 wheat, 3/4 nine grain, 1/2 germ, 1/4 brown sugar, 1/4 white sugar
6 wheat, 1 nine grain, 3 1/2 white, 1/2 brown sugar
etc.
Tips for other breads:
For french bread, spray with water for a crustier crust.
Cook rolls for about 13 minutes.
For pizza crust, bake at 450 with no rise time.
For a cream cheese braid, combine 4 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 teaspoon vanilla.
10 1/2 cups white bread flour or wheat flour (not all-purpose flour)
1/2 cup sugar (or brown sugar or honey)
1 tbsp salt
3 rounded tbsp saf instant yeast (straight from the freezer works great)
3 tbsp liquid lecithin (too sticky to measure -- just squeeze 3 quarter-size blobs directly into the bowl)
4 cups very hot tap water (as hot as your tap gets)
Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry, add more water by T. Dough should be very sticky. Mix for 5 minutes. Do not add flour to the dough after it has finished mixing. Spray counter and pans with pam or oil. Shape loaves by pinching to the middle and rolling. Put loaves in pans and cover with a dish towel. Let raise 25 minutes. Bake at 350 degrees for 25 minutes. This recipe makes 4 loaves of bread.
For whole wheat bread, use the same recipe but add one cup of room temp applesauce as part of the hot tap water and add 1 additional tbsp lecithin. Mix for 10 minutes.
Can use different combinations of flours and sugars:
5 white, 4 1/2 wheat, 3/4 nine grain, 1/2 germ, 1/4 brown sugar, 1/4 white sugar
6 wheat, 1 nine grain, 3 1/2 white, 1/2 brown sugar
etc.
Tips for other breads:
For french bread, spray with water for a crustier crust.
Cook rolls for about 13 minutes.
For pizza crust, bake at 450 with no rise time.
For a cream cheese braid, combine 4 oz softened cream cheese, 1/2 cup powdered sugar, 1/2 teaspoon vanilla.
Triple Chocolate Gingerbread
1 pkg (18 1/4 oz) chocolate cake mix
1 pkg (4 serving size) chocolate instant pudding mix
4 eggs
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup water
1 cup miniature chocolate chips
Confectioners' sugar and whipped cream (opt.)
Beat all ingredients, except chocolate chips, in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in chocolate chips.
Pour in 10-cup Bundt pan that has been sprayed with no stick baking spray with flour.
Bake in preheated 350 degree oven 50 minutes or until cake pulls away from side of pan and cake springs bake when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.
NOTE: Can be baked as muffins for 17 minutes and served with vanilla ice cream.
1 pkg (4 serving size) chocolate instant pudding mix
4 eggs
1 tbsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 cup sour cream
1/2 cup vegetable oil
1/2 cup molasses
1/2 cup water
1 cup miniature chocolate chips
Confectioners' sugar and whipped cream (opt.)
Beat all ingredients, except chocolate chips, in a large bowl with electric mixer on low speed just until moistened, scraping side of bowl frequently. Beat on medium speed 2 minutes or until well blended. Stir in chocolate chips.
Pour in 10-cup Bundt pan that has been sprayed with no stick baking spray with flour.
Bake in preheated 350 degree oven 50 minutes or until cake pulls away from side of pan and cake springs bake when touched lightly. Cool in pan 15 minutes. Invert cake onto wire rack. Cool completely. If desired, sprinkle cake with confectioners' sugar and serve with whipped cream.
NOTE: Can be baked as muffins for 17 minutes and served with vanilla ice cream.
Fresh Fruit Pie
Wash and pare about 6 cups of fruit. Cover with 2 cups of sugar. Let stand 1 hour or more. Drain well and measure juice--add enough water to make 3 cups liquid. Stir 6 T. cornstarch and small part of liquid into smooth paste. Add to remaining liquid and cook over low heat until thick and smooth (about 10 minutes.) Pour over fruit. Put in a baked shell and chill in fridge. Serve with whipped cream. Add 1/4 tsp. almond flavoring and yellow food coloring for peach pies, red for strawberry. Makes 2 9" pies.
Limeade Pie
1 (6 oz) can frozen limeade concentrate, thawed
1 (14 oz) can sweetened condensed milk
1 (8 oz) container whipped topping, thawed
1 (9 inch) graham cracker piecrust
Mix limeade and sweetened condensed milk into large bowl. Fold in whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours. Serve.
1 (14 oz) can sweetened condensed milk
1 (8 oz) container whipped topping, thawed
1 (9 inch) graham cracker piecrust
Mix limeade and sweetened condensed milk into large bowl. Fold in whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours. Serve.
Snickerdoodles
I got this recipe from my friend Carrie Lowe.
1 cup butter
2 cups sugar
1/2 tsp baking soda
1/2 tsp cream of tartar
2 eggs
1 tsp vanilla
1 tsp almond extract (could just use more vanilla, or for a different flavor cookie, try lemon?)
3 cups flour
4 Tbsp sugar
2 tsp cinnamon
Cream butter and sugar together for one minute. Add soda and cream of tartar. Add egg, vanilla and almond extract. Mix in flour. Form dough into one inch balls, then roll in cinnamon and sugar mixture. Bake at 350 degrees for 8-10 minutes (my oven likes 10 minutes for these). Let cookies sit on cookie sheet for a couple minutes, then remove to a cooling rack.
Makes 4 dozen.
1 cup butter
2 cups sugar
1/2 tsp baking soda
1/2 tsp cream of tartar
2 eggs
1 tsp vanilla
1 tsp almond extract (could just use more vanilla, or for a different flavor cookie, try lemon?)
3 cups flour
4 Tbsp sugar
2 tsp cinnamon
Cream butter and sugar together for one minute. Add soda and cream of tartar. Add egg, vanilla and almond extract. Mix in flour. Form dough into one inch balls, then roll in cinnamon and sugar mixture. Bake at 350 degrees for 8-10 minutes (my oven likes 10 minutes for these). Let cookies sit on cookie sheet for a couple minutes, then remove to a cooling rack.
Makes 4 dozen.
Gingerbread
1/2 cup white sugar
1/2 cup butter (can replace half with applesauce)
1 egg
1 cup molasses (can replace half with pumpkin)
2 1/2 cups flour
1 1/2 tsp baking soda
3 tsp cinnamon
3 tsp ginger
1 tsp cloves
1/2 tsp salt
1 cup hot water (can use orange juice)
Cream sugar and butter. Add egg and molasses. Add dry ingredients and blend. Stir in hot water. Pour into greased 9 in. square pan. bake at 350 degrees for 30 min to 1 hour. Cool in pan before serving.
Top with powdered sugar, whipped cream, vanilla sauce, cream cheese frosting, caramel sauce, vanilla ice cream, lemon or orange sauce....
1/2 cup butter (can replace half with applesauce)
1 egg
1 cup molasses (can replace half with pumpkin)
2 1/2 cups flour
1 1/2 tsp baking soda
3 tsp cinnamon
3 tsp ginger
1 tsp cloves
1/2 tsp salt
1 cup hot water (can use orange juice)
Cream sugar and butter. Add egg and molasses. Add dry ingredients and blend. Stir in hot water. Pour into greased 9 in. square pan. bake at 350 degrees for 30 min to 1 hour. Cool in pan before serving.
Top with powdered sugar, whipped cream, vanilla sauce, cream cheese frosting, caramel sauce, vanilla ice cream, lemon or orange sauce....
Macagocia Cake
This was another recipe from my childhood. It's is a chocolate/cinnamon sheet cake, and I have no idea where the name came from...
In a saucepan on stove, bring to a boil 2 cubes of butter, 4 T. cocoa, and 1 cup water. Separately, sift together 2 cups flour and 2 cups sugar. Pour hot mixture over flour and sugar mixture. Add 1/2 cup buttermilk (1/2 cup milk + 1 T. vinegar), 1 tsp soda, 2 eggs, 1 t. vanilla, 1 T. cinnamon. Pour into greased and floured jellyroll pan. Bake at 425 degrees for 15-20 minutes.
Icing: 5 minutes before cake is done, bring to a boil 1 cube of butter, 6 T. milk, 4 T. cocoa. Take off heat - add 1-1lb box powdered sugar. Mix well. Add 1 t. vanilla. Pour over cake while still warm.
In a saucepan on stove, bring to a boil 2 cubes of butter, 4 T. cocoa, and 1 cup water. Separately, sift together 2 cups flour and 2 cups sugar. Pour hot mixture over flour and sugar mixture. Add 1/2 cup buttermilk (1/2 cup milk + 1 T. vinegar), 1 tsp soda, 2 eggs, 1 t. vanilla, 1 T. cinnamon. Pour into greased and floured jellyroll pan. Bake at 425 degrees for 15-20 minutes.
Icing: 5 minutes before cake is done, bring to a boil 1 cube of butter, 6 T. milk, 4 T. cocoa. Take off heat - add 1-1lb box powdered sugar. Mix well. Add 1 t. vanilla. Pour over cake while still warm.
Sugar Cookies
These were the cookies I grew up eating. I always liked the dough better than the cookies...
Cream:
1 cup sugar
Add dry ingredients to wet, then add 1/4 cup milk or more so dough sticks together. Chill 1/2 hour.
Roll 1/4 inch thick, cut and bake at 400 degrees for 8-10 minutes.
Makes 2-3 dozen.
Cream:
1 cup sugar
1/2 cup shortening
Add:
Add:
2 eggs, beaten
1 tsp. vanilla
Sift together in a separate bowl:
Sift together in a separate bowl:
2 1/2-3 cups pre-sifted flour
3 tsp. baking powder
pinch of salt
1 tsp nutmeg
Add dry ingredients to wet, then add 1/4 cup milk or more so dough sticks together. Chill 1/2 hour.
Roll 1/4 inch thick, cut and bake at 400 degrees for 8-10 minutes.
Makes 2-3 dozen.
Pizza Dough
This is Jo's recipe.
Mix together 1 Tablespoon yeast, 2 Tablespoons of sugar, 2 Tablespoons of oil, 1 tsp salt, 2 1/2-3 cups of flour, and 1 cup water. While shaping crust, use cornmeal to make it less sticky. Bake for 10 minutes at 450.
Mix together 1 Tablespoon yeast, 2 Tablespoons of sugar, 2 Tablespoons of oil, 1 tsp salt, 2 1/2-3 cups of flour, and 1 cup water. While shaping crust, use cornmeal to make it less sticky. Bake for 10 minutes at 450.
Wheat Bread (my go-to)
Wheat bread
(Makes 5 loaves)
Mix together:
7 cups of whole wheat flour
3 tablespoons instant yeast (it must be instant, not active dry!) (straight from the freezer works great)
1 tablespoon sugar
5 1/2 cups warm water (very hot tap water—as hot as your tap gets)
Then add:
2/3 cup oil
2/3 cup honey
1 cup flour
2 tablespoons salt
(Use the same measuring cup for the oil and honey, adding the oil first. The oil will coat the measuring cup so the honey will slide out instead of sticking.)
Mix again.
Add 6-7 cups of flour (one cup at a time until the dough pulls away from the sides of the bowl. The dough should be very sticky.)
Knead 15-20 minutes.
Spray pans with cooking spray or oil. (Before handling dough, spray hands generously with cooking spray, and reapply as needed while shaping loaves.)
Divide dough into 5 even loaves (or ten mini loaves or 5 dozen rolls). Shape loaves by pinching to the middle and rolling. Put loaves in pans seam side down and cover with a dish towel or plastic wrap to keep moist. Loaf pans should be ½-⅔ full.
Let them rise for 45 to 60 minutes (until doubled in size).
Bake at 350 degrees for 25 minutes. (If making rolls or mini loaves, let them rise for the same amount of time, but only bake for 13 minutes. If rolls are larger and pull apart, cook longer, at least 20 minutes, maybe more.)
This recipe may also work with white all purpose flour?
Cheeseburger Soup
I got this recipe from Nancy Evans.
1 lb ground beef (already cooked saves time)
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp basil
1 tsp parsley flakes
4 Tbs butter divided
3 cups chicken broth
4 cups diced peeled potatoes,cut small to cook faster (A time saving option is to add shredded hashbrowns instead of the cubes)
1/4 cup flour
8 oz cubed Velveeta cheese (finely shredded cheddar works OK)
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream
In a 3 quart saucepan brown beef, drain, and set aside.
Saute onion, carrot, celery, basil and parsley in 1 Tbsp of butter for 10 minutes. Add chicken broth, potatoes, and beef and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender (15-20 min). Stir in cubed cheese until melted. Keep on low heat.
In another pan melt the leftover butter with the flour and cook for about 1 minute while stirring. Stir in the milk until thick and smooth. Bring to a boil then pour into the soup and stir until mixed. Serve with a dollop of sour cream. Top with diced tomato.
1 lb ground beef (already cooked saves time)
1/2 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp basil
1 tsp parsley flakes
4 Tbs butter divided
3 cups chicken broth
4 cups diced peeled potatoes,cut small to cook faster (A time saving option is to add shredded hashbrowns instead of the cubes)
1/4 cup flour
8 oz cubed Velveeta cheese (finely shredded cheddar works OK)
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream
In a 3 quart saucepan brown beef, drain, and set aside.
Saute onion, carrot, celery, basil and parsley in 1 Tbsp of butter for 10 minutes. Add chicken broth, potatoes, and beef and bring to a boil. Reduce heat, cover, and simmer until potatoes are tender (15-20 min). Stir in cubed cheese until melted. Keep on low heat.
In another pan melt the leftover butter with the flour and cook for about 1 minute while stirring. Stir in the milk until thick and smooth. Bring to a boil then pour into the soup and stir until mixed. Serve with a dollop of sour cream. Top with diced tomato.
Creamy Bacon Carbonara
CREAMY BACON CARBONARA
Beat the following ingredients in a bowl with a fork:
4 eggs
1/2 cup Cream (I used fat free evaporated milk)
2/3 cup Parmesan
Fresh diced Parsley or dried flakes
1/2 tsp. Salt
1/2 tsp Red Pepper flakes (optional -- the kids preferred it without)
Fry 1/2 lb. bacon until crisp, then crumble and set aside.
With 1 -2 Tbsp. bacon grease, saute the onion (1 small, chopped, opt.) and the mushrooms (3 sliced, opt.) until the onions are translucent and golden.
Drain 1/2 lb pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. Don’t do this on high heat, or you will make scrambled eggs. Serve with additional Parmesan, and a loaf of Crusty French bread and a salad. So Good!
Beat the following ingredients in a bowl with a fork:
4 eggs
1/2 cup Cream (I used fat free evaporated milk)
2/3 cup Parmesan
Fresh diced Parsley or dried flakes
1/2 tsp. Salt
1/2 tsp Red Pepper flakes (optional -- the kids preferred it without)
Fry 1/2 lb. bacon until crisp, then crumble and set aside.
With 1 -2 Tbsp. bacon grease, saute the onion (1 small, chopped, opt.) and the mushrooms (3 sliced, opt.) until the onions are translucent and golden.
Drain 1/2 lb pasta and while still warm, add to the onions and mushrooms. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. Don’t do this on high heat, or you will make scrambled eggs. Serve with additional Parmesan, and a loaf of Crusty French bread and a salad. So Good!
Hot Dog Secret Sauce
This is plenty for 4-6 dogs.
3/8 cup ketchup
3/8 cup brown sugar
1/8 cup honey
1/2 tsp. cider vinegar
1/2 tsp. soy sauce
1/4 tsp. onion powder
Combine ingredients in a saucepan & heat just to boiling on medium heat.
Drizzle over your favorite grilled beef hot dog in the best hot dog roll you can find. Savor.
3/8 cup ketchup
3/8 cup brown sugar
1/8 cup honey
1/2 tsp. cider vinegar
1/2 tsp. soy sauce
1/4 tsp. onion powder
Combine ingredients in a saucepan & heat just to boiling on medium heat.
Drizzle over your favorite grilled beef hot dog in the best hot dog roll you can find. Savor.
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