1 lb lean ground beef
1 c onion, chopped
½ tsp garlic salt
¼ tsp garlic powder
2-16 oz cans kidney beans, drained
1 med head cabbage, chopped
28 oz can tomatoes, chopped
16 oz can tomato sauce
3 c water
4 beef bullion cubes
In Dutch over, brown ground beef with onion. Add all remaining ingredients; bring to a boil. Reduce heat and simmer, covered for 1 hour. Garnish with parsley. Yields 3 quarts.
Sunday, June 8, 2008
Fruit Salad Dressing
1/4 c vegetable oil
1/4 c lime juice
2 Tablespoons sugar (or substitute 1 Tablespoon Splenda)
Dash of red pepper sauce (Tobasco)
2 Tablespoons poppy seeds
Combine all ingredients in tight container. Shake well to blend. Serve over any combination of fresh fruit. (Makes enough for a large bowl of fruit)
When my mother in law makes this salad, she uses fresh pineapple, grapes, apples, bananas, kiwi and strawberries! And maybe mango? It is so delicious!
1/4 c lime juice
2 Tablespoons sugar (or substitute 1 Tablespoon Splenda)
Dash of red pepper sauce (Tobasco)
2 Tablespoons poppy seeds
Combine all ingredients in tight container. Shake well to blend. Serve over any combination of fresh fruit. (Makes enough for a large bowl of fruit)
When my mother in law makes this salad, she uses fresh pineapple, grapes, apples, bananas, kiwi and strawberries! And maybe mango? It is so delicious!
Saturday, June 7, 2008
Artichoke Dip
Mix together-
2 cans Artichoke hearts, drained
1 1/2 Tbsp. garlic
2-3 green onions
salt and pepper to taste
2 Tbsp. celery seed
1 1/2-2 cups mayo
Parmesan cheese to taste
Topping-
Sargento mozzarella w/ sun dried tomato and basil
Hollow out french bread and set bread pieces aside.
Fill hollowed out bread with dip
Place in 350* oven until cheese is melted on top
dip bread pieces into dip, or use crackers or sliced bread.
2 cans Artichoke hearts, drained
1 1/2 Tbsp. garlic
2-3 green onions
salt and pepper to taste
2 Tbsp. celery seed
1 1/2-2 cups mayo
Parmesan cheese to taste
Topping-
Sargento mozzarella w/ sun dried tomato and basil
Hollow out french bread and set bread pieces aside.
Fill hollowed out bread with dip
Place in 350* oven until cheese is melted on top
dip bread pieces into dip, or use crackers or sliced bread.
Best Sugar Cookie Recipe
Best Sugar Cookie Recipe
1 1/2 C. butter
2 C. sugar
4 eggs
2 tsp vanilla
5 C. flour
2 tsp baking powder
2 tsp salt
Chill for 2 hours befor rolling out.
Bake at 400* for 6 minutes.
Yummy frosting
Cube of butter, softened
powdered sugar
salt-shake or 2
little almond extract-few drops
mix together until right consistency
1 1/2 C. butter
2 C. sugar
4 eggs
2 tsp vanilla
5 C. flour
2 tsp baking powder
2 tsp salt
Chill for 2 hours befor rolling out.
Bake at 400* for 6 minutes.
Yummy frosting
Cube of butter, softened
powdered sugar
salt-shake or 2
little almond extract-few drops
mix together until right consistency
Bowtie Salad
I have not tried this recipe yet, but I thought it sounded yummy.
Bowtie Salad
1 bunch of romaine lettuce
1 box of bowtie pasta
3-4 C. bean sprouts
2 large cans of mandarin oranges
1 package of frozen peas
6 chicken breast cooked and cut
1 C. slivered almonds
1 bottle of poppy seed salad dressing
Bowtie Salad
1 bunch of romaine lettuce
1 box of bowtie pasta
3-4 C. bean sprouts
2 large cans of mandarin oranges
1 package of frozen peas
6 chicken breast cooked and cut
1 C. slivered almonds
1 bottle of poppy seed salad dressing
Lion House Rolls
Lion House Rolls:
Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 10 to 15 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Ingredients:
2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine
1 egg
5 to 5 ½ cups all-purpose flour, or bread flour
In large bowl or electric mixer, combine water and milk powder; stir until milk dissolves. Add yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 18 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 18 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper. Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 375 degrees for 10 to 15 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Serve with Honey Butter. Makes 1 to 1 ½ dozen rolls.
Homemade Oreo Cookies
Homemade Oreo Cookies
1 box devil's food cake mix
3/4 cup butter or margarine
2 eggs
preheat oven to 350*
blend ingredients, roll golf ball size and slightly flatten on greased cookie sheet
bake for 8 minutes and cool
fill with scoop of ice cream or filling-
For filling beat together-
1 (8 oz) package cream cheese, softened
1/2 cup butter
2 Tbsp. vanilla
2 Cups powdered sugar
Spread filling on top of cookie, and then top with another cookie. Makes about 2 dozen cookies.
1 box devil's food cake mix
3/4 cup butter or margarine
2 eggs
preheat oven to 350*
blend ingredients, roll golf ball size and slightly flatten on greased cookie sheet
bake for 8 minutes and cool
fill with scoop of ice cream or filling-
For filling beat together-
1 (8 oz) package cream cheese, softened
1/2 cup butter
2 Tbsp. vanilla
2 Cups powdered sugar
Spread filling on top of cookie, and then top with another cookie. Makes about 2 dozen cookies.
Black Bean Salsa
Black Bean Salsa=YUMMY
This tasty treat will tantalize your taste buds. It is a light and refreshing treat for summer.
1 can black beans, rinsed and drained
1 can corn, drained
1 small bunch cilantro, chopped
1 small bunch green onions, finely chopped
3-4 medium tomatoes
2-3 medium avocados
1 pkg. Good Seasonings Italian dressing mix (mix as directed on pkg.)
Mix together and serve with tortilla chips.
This tasty treat will tantalize your taste buds. It is a light and refreshing treat for summer.
1 can black beans, rinsed and drained
1 can corn, drained
1 small bunch cilantro, chopped
1 small bunch green onions, finely chopped
3-4 medium tomatoes
2-3 medium avocados
1 pkg. Good Seasonings Italian dressing mix (mix as directed on pkg.)
Mix together and serve with tortilla chips.
Monday, October 22, 2007
Chicken and Dumplings
This is a delicious Rachael Ray recipe... Love it!!! I made a few modifications - I added an extra carrot and an extra potato. I also cooked it for at least 40 mins to make sure everything was really tender, and I didn't add parsely to the biscuit mix.
Chicken and Dumplings
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Directions:
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
Chicken and Dumplings
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
1 russet potato, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container, preferred brand Kitchen Basics
1 small box biscuit mix(preferred brand Jiffy Mix)
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
Directions:
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.
Thursday, October 18, 2007
Grilled Chicken Lemon Salad
This is a delicious recipe my friend made this summer.... so good!!! I could have eaten it everyday. Its probably more a summer recipe.
GRILLED LEMON CHICKEN SALAD
Ina Garten
INGREDIENTS
• 2 pounds Grilled Lemon Chicken (recipe below)
• 1/4 cup freshly squeezed lemon juice (1 large lemon)
• 1/4 cup good olive oil
• 1 cup raw sugar snap peas, stems and strings removed
• 1/2 red bell pepper, julienne
• 1 lemon, thinly sliced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
DIRECTIONS
Slice the chicken breasts diagonally in 3/8 - inch thick slices. Toss them in a bowl with their juices plus the lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper.
Season to taste and serve.
GRILLED LEMON CHICKEN
Ina Garten
INGREDIENTS
• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
• 2 pounds boneless chicken breasts, halved and skin removed
DIRECTIONS
Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts in a non reactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Remove to a plate, cover with plastic wrap, and cool.
GRILLED LEMON CHICKEN SALAD
Ina Garten
INGREDIENTS
• 2 pounds Grilled Lemon Chicken (recipe below)
• 1/4 cup freshly squeezed lemon juice (1 large lemon)
• 1/4 cup good olive oil
• 1 cup raw sugar snap peas, stems and strings removed
• 1/2 red bell pepper, julienne
• 1 lemon, thinly sliced
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
DIRECTIONS
Slice the chicken breasts diagonally in 3/8 - inch thick slices. Toss them in a bowl with their juices plus the lemon juice, olive oil, sugar snap peas, red and yellow bell peppers, lemon slices, salt and pepper.
Season to taste and serve.
GRILLED LEMON CHICKEN
Ina Garten
INGREDIENTS
• 3/4 cup freshly squeezed lemon juice (4 lemons)
• 3/4 cup good olive oil
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves (1/2 teaspoon dried)
• 2 pounds boneless chicken breasts, halved and skin removed
DIRECTIONS
Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts in a non reactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Remove to a plate, cover with plastic wrap, and cool.
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