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Author: baby

Post on 23-Feb-2016




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Pork Chops & Wild Rice Salt and Pepper ¼ Cup Celery, diced6 Pork Chops ¾ Cup Uncooked Rice1 Tbsp. Crisco ¼ Cup Chopped Green Onions2 Onions, chopped Pinch of Marjoram1 Clove of Garlic, minced Pinch of Thyme1 Can Condensed Tomato Soup ½ Bay Leaf, crushed2 ½ Cups Hot Water 2 Tbsp. Parsley¼ Green Pepper, diced 1 tsp. Salt

Season pork chops and brown in Crisco. Remove pork chops and drain on paper towel. Drain off all the drippings except for 1 Tbsp and then brown the onions and garlic in the reserved drippings. In a large casserole dish, mix soup, water, green pepper, celery, rice, green onions, and seasonings. Mix well. Place pork chops in casserole and cover with the soup mixture. Cover dish with foil. Bake at 350 degrees for 1 hour and 15 minutes or until the rice is done.

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Chicken and Rice Casserole 2 Cups Cooked Chicken or Turkey, cut into bite size pieces1/2 Cup Chopped Celery1/3 Cup Chopped Onion1 Can Cream of Chicken Soup1/2 Cup Milk3/4 Cup Uncooked Minute Rice3/4 Cup WaterSalt and Pepper to Taste

Mix all ingredients in a large casserole dish. Bake at 350-degrees for 30 minutes or till rice is tender. Recipe easily doubles or triples.

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Poor Man's Grilled Kabob's 2 lb. Ground Beef ¾ tsp. Ginger3 Tbsp. Soy Sauce ¼ Cup Bread Crumbs2 Tbsp. Minced Onion 3 tsp. Garlic Salt½ Cup Pineapple Juice (reserved from the can) 1 (1 lb. 4 oz.) Can Pineapple ChunksAny Vegetables as Desired: Onion, Bell Pepper, Mushroom etc. Drain pineapple and set aside. Combine pineapple juice, soy sauce, onion, garlic salt, ginger, and bread crumbs. Mix well. Add beef and mix just until blended (do not over mix). Form meat into balls about 1 1/2" in diameter. Place meatballs into single layer on cookie sheet. Place in freezer and partially freeze at least till meat is very firm. (necessary to make meatballs hold together and easier to work with). Cut vegetables into chunks. Thread meatballs and vegetables onto skewers. (Optional- Vegetables cook better if brushed with oil) Spray grill grates with cooking spray. Carefully place prepared skewers onto grill. Do not turn until firm on down side. Using a metal spatula carefully loosen meat from grill and turn. Cook till meat is done and vegetables are tender. You can also replace the meatballs with chicken.

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Country Sausage & Potatoes Au Gratin1 lb. Smoked Sausage, cut into ½ inch slices (I prefer turkey or “lean”)1 Onion, chopped (about 1 cup)1 Tbsp. Vegetable Oil1 Pkg. Au Gratin Potatoes and sauce mix2 ½ Cups Hot Water¼ tsp. Pepper4 Medium Carrots, cut in julienne strips (about 2 cups) or use peeled baby carrots10 oz. Package Chopped Broccoli4 oz. Pkg. Shredded Cheese (1 cup—optional)

Cook sausage until slightly brown and drain on paper towel. Return meat to skillet and brown onion for about 5 minutes or until tender. Stir in potatoes, sauce mix, carrots, water and pepper. Heat to boiling. Reduce heat, cover, and simmer for 10 minutes. Stir very gently occasionally. Add broccoli and cook until vegetables are tender. Add cheese on top.

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Fajitas1 ½ lbs Beef Flank/Skirt Steak, Chicken Breast or StripsOnion and Bell Pepper Rings 2 Tbsp. Worcestershire Sauce¼ Cup Olive Oil 2 tsp. Salt¼ Cup Vegetables Oil ¼ tsp. Pepper¼ Cup Lemon Juice ¼ tsp. Garlic Powder2 Tbsp. Lime Juice Flour Tortillas

Mix together oils, lemon juice, lime juice, Worcestershire sauce, salt, pepper and garlic powder. Place meat in large dish with lid and pour marinade over meat (may also marinate vegetables if desires). Marinate meat 24 hours or overnight. Turn meat occasionally to ensure even marinade. You may marinate longer then 24 hours. Gill meat until done. Slice very thin against the grain. Grill onions and bell peppers or saute in skillet with oil. Serve with warm flour tortillas, lettuce, tomatoes, guacamole, cheese, and sour cream.

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Squash Casserole8 very small yellow squash or 6 medium1 small onion, chopped1 small green bell pepper, chopped1 cup crushed potato chips1 1/2 cups shredded cheddar cheese (more or less as desired)2 Tbsp butter/margarine Slice squash and then boil or steam till tender. Drain well, mash, and then pour into a casserole dish. Saute onion and bell pepper in butter/margarine. Add to squash and stir in approximately 1 cup potato chips. Stir in cheese. Bake for 20 minutes or till bubbly at 350-degree.

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Potato Casserole1 (23 oz.) Bag Hash Browns 1 Cup Shredded Cheese2 Cans Cream of Chicken Soup 8 oz. Sour Cream½ Cup Chopped Onions 1 Stick Melted MargarineSalt and Pepper

Thaw potatoes and combine all ingredients. Bake at 375 degrees for 1 hour.

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Strawberry Spinach Salad2 Tbsp. Sesame Seeds 1/4 tsp. Worcestershire Sauce1 Tbsp. Poppy Seeds 1 Tbsp. Minced Onion½ Cup White Sugar (can use less) 1/4 tsp. Paprika½ cup Cup Olive Oil 1/4 Cup White Vinegar10 oz. Fresh Spinach—rinsed, dried, torn in bite size pieces1 Quart Strawberries—cleaned, hulled, sliced1/4 Cup Slivered Almonds—blanched, toasted, or sugared toastedOther Optional Fruits—Kiwis, Mandarin Oranges

In blender bowl, add sesame seeds, poppy seeds, sugar, olive oil, vinegar, paprika, Worcestershire sauce and onion. Blend till onions is pureed. Cover and chill for one hour.

In a large bowl, combine the spinach and fruits. Pour dressing over salad and toss. Sprinkle with almonds. Refrigerate 10-15 minutes before serving.

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Squash Patties1 Egg, beaten 2 Tbsp. Finely Chopped Onion1 Tbsp. Sugar 1 Heaping Cup Cooked Mashed Squash½ tsp salt ½ Cup Self-Rising FlourDash of Pepper Oil2 Tbsp. Milk

Combine all ingredients except the oil, mix well. Drop mixture by tablespoons into 1/8 inch hot oil in a skillet. Flatten patties to ¼ inch in thickness. Cook to golden brown, turn and cook on other side.

Yield: 14 patties

In the summer when I have excess yellow squash, I can them to make these patties. A pint is enough for this recipe.

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Lemon Meringue Pie1 8-inch Deep Dish Pie Shell, Baked 3 Eggs, Separated1 ¼ Cups Sugar 3 Tbsp. Butter (not margarine)6 Tbsp. Cornstarch 1 ½ tsp. Lemon Extract2 Cups Water 2 tsp. Vinegar1/3 Cup Lemon Juice (2 or 3 lemons)

Squeeze fresh lemons, discard seeds. Place sugar and cornstarch together in top of double boiler, heavy bottom saucepan, or non-stick saucepan. Stir till blended and free of lumps. Add the 2 cups of water, stir till blended. In a separate bowl, combine egg yolks with lemon juice and beat with hand mixture till egg yolks are well beaten. Add to rest of mixture. Cook on medium heat till mixture is hot then reduce heat to low. Cook mixture for 15-20 minutes to thicken and to rid of the starch taste. Remove from heat and add lemon extract, butter and vinegar. Pour into pie shell and top with meringue while pie is hot.

Meringue3 egg whites 3/8 tsp. cream of tartar 6 Tbsp. sugarIn a glass or stainless steel bowl, using the whisk beater beat the egg whites on medium-low for 1 minute or until foamy. Add the cream of tartar. Continue beating, gradually raising the speed to high. When the whites begin to thicken, gradually add the sugar. Continue beating till very stiff peaks form. Spoon meringue over hot lemon filling. Bake in 350-degree oven till meringue is lightly brown.

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Zucchini Squash Cake4 Eggs 2 tsp. Ground Cinnamon2 Cups Sugar 2 tsp. Baking Powder1 Cup Vegetable Oil 1 tsp. Salt2 Cups Unsifted Flour 1 tsp. Baking Soda2 Cups Grated Raw Zucchini 2 tsp. Vanilla1 Cup Finely Chopped Walnuts (optional)1- 8 ¼ oz. Can Crushed Pineapple, well drained

In large mixing bowl beat eggs, sugar, and oil until well blended. Add cinnamon, baking powder, salt, soda, flour and vanilla. Beat two minutes. Stir in pineapple, squash and walnuts. Pour into a well greased and floured bundt pan. Bake 50 minutes at 350 degrees. Note: I have made the cake before in a 9x11 dish but will not be as moist. You can use pineapple tidbits or other kinds and guess off the amount. After I grate the zucchini I dry them off with a paper towel.

Healthier Method: substitute for the 1 cup oil-- ½ cup oil and ½ cup applesauce

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Chocolate Sheet Cake2 Cups Sugar ½ Cup Buttermilk2 Cups Flour 1 tsp. Soda2 Sticks Margarine 2 Eggs4 Tbsp. Cocoa 1 tsp. Vanilla1 Cup Water

In large mixing bowl, combine sugar and flour. In a small saucepan, bring butter, water and cocoa just to a boil (but do not boil or cake will be dry). Pour the hot cocoa mixture over flour and sugar. Beat till smooth. Add remaining ingredients and beat well. Pour into greased and floured jelly roll pan. Bake 20 minutes at 400 degrees. Make icing the last 5 minutes cake is in the oven.

IcingIn saucepan, heat just to boiling: (be careful not to boil the icing or it will be dry) 1 stick margarine 4 Tbsp. Cocoa 4 Tbsp. Milk

In a deep mixing bowl place next three ingredients and mix. 1 lb. Powered Sugar (measures 3 ½ cups) 1 tsp. Vanilla 1 Cup Chopped Pecans (optional)

Pour hot cocoa mixture over powered sugar mixture and beat until smooth. Pour over hot cake immediately after removing from oven. (If icing is not shiny, the margarine, cocoa and milk was overcooked)

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Apple Dumplings1 Apple (Granny Smith or Jonagold)1 can refrigerated crescent rolls1 stick unsalted butter3/4 cup sugar1/2 tsp. vanilla extractGround cinnamon to taste1/2 cup lemon lime soda (7-up, sprite or mountain dew) Preheat oven to 350-degrees. Peel and core apple. Cut into 8 slices. Unroll tube of crescent rolls and separate into 8 pieces. Sprinkle each crescent with a bit of cinnamon and place one apple slice on each crescent. Roll it up into a little bundle. Continue with the next 7 rolls. Spray an 8-inch square pan with nonstick spray. Place all 8 dumplings into baking dish.

Melt butter and sugar together, warm till sugar is dissolved. Add vanilla. Pour butter mixture on top of crescent rolls. Now pour soda all around the edges of the crescent rolls. Sprinkle tops with a bit more cinnamon. Bake in preheated oven for about 35-40 minutes. If pan is juicy, allow to sit and crescents will absorb liquid. Serve plain or with whipped cream or ice cream.