2 tablespoons olive oil
one large yellow onion, chopped
one green bell pepper, seeded and chopped
two cloves of garlic, minced
one large jalapeno, minced (seeds and all)
one pound of ground beef (I used 85% lean)
3 tablespoons chili powder*
2 teaspoons chipotle chili powder**
2 teaspoons cumin
1 cup of your favorite beer (I used a pale ale)
one 14.5 oz. can of fire-roasted diced tomatoes***
one 14.5 oz. can of fire-roasted crushed tomatoes****
one can of water (just fill an empty tomato can with water)
one small can of tomato paste
one can of pinto beans, drained and rinsed
one can of black beans, drained and rinsed
one can of kidney beans, drained and rinsed
1-2 cups of frozen corn (optional)
2 teaspoons kosher salt, or to taste
1. In a large saucepan or dutch oven over medium heat, cook onion and pepper in olive oil until softened, about five minutes. Add garlic and jalapeno and cook, stirring, for another minute, then add ground beef. Cook, breaking up the meat with a wooden spoon, just until meat is no longer pink. Drain the fat from the pan then return to heat.
2. Add the two chili powders and cumin, and cook the spices and the meat together, stirring, for half a minute or so. Add the beer, stir, and allow to cook while you open all the cans and drain and rinse the beans. Add all the tomatoes, one can of water (just fill an empty tomato can with water), tomato paste, and beans; stir well. Bring mixture up to a slow boil then turn the heat down to low and simmer, partially covered, for about an hour.
3. As the chili simmers, stir it occasionally, and taste to see if you need/want more chili powder or cumin (don’t add salt until it’s done cooking). Once chili has reached the thickness you like, stir in the frozen corn and cook for a few more minutes, then add salt to taste. Eat immediately or wait for it to cool then refrigerate overnight. The chili tastes even better the next day! It can also be frozen.
Yield: 6 to 8 servings
Notes: *Feel free to use more or less chili powder depending on your preference. I probably used more than 3 T, but some people prefer a lot less! **optional, or can substitute one tablespoon chopped chipotle chile in adobo. ***they don’t have to be fire-roasted, that’s just what I had on hand. ****You could substitute one large (28oz) can of crushed tomatoes for the two smaller cans of diced/crushed tomatoes. This chili did not seem spicy to me at all, but if you are making it for kids (or really wimpy adults), you can make these changes: remove all the seeds from the jalapeno before chopping (or leave it out altogether), leave out the chipotle chili powder, reduce regular chili powder to 2 tablespoons
Friday, February 04, 2011
Thursday, December 30, 2010
Split Pea Rice Soup
Ham bone with some meat on it
2 carrots
1 med size parsnips
1 bag split peas (rinsed clean)
Cooked rice
Cook Ham bone till meat falls away from bone. Drain and keep the liquid. Cut meat into chucks. Peel carrots and parsnips, slice carrots, cut parsnips in large pieces so that you can remove later.
Add water to cover all. Gently boil till peas are soft.
Add cooked rice to your liking.
2 carrots
1 med size parsnips
1 bag split peas (rinsed clean)
Cooked rice
Cook Ham bone till meat falls away from bone. Drain and keep the liquid. Cut meat into chucks. Peel carrots and parsnips, slice carrots, cut parsnips in large pieces so that you can remove later.
Add water to cover all. Gently boil till peas are soft.
Add cooked rice to your liking.
Monday, December 27, 2010
Tam's Cheesebuger Soup
Ingredients
* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup diced celery
* 1 teaspoon dried basil
* 1 teaspoon dried parsley flakes
* 4 tablespoons butter, divided
* 3 cups chicken broth
* 4 cups diced peeled potatoes (1-3/4 pounds)
* 1/4 cup all-purpose flour
* 2 cups (8 ounces) VELVEETA Pasteurized Prepared Cheese Product
* 1-1/2 cups milk
* 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon pepper
* 1/4 cup sour cream
Directions
* In a 3-qt. saucepan, brown beef; drain and set aside. In the same
* saucepan, saute onion, carrots, celery, basil and parsley in 1
* tablespoon butter until vegetables are tender, about 10 minutes. Add
* broth, potatoes and beef; bring to a boil. Reduce heat; cover and
* simmer for 10-12 minutes or until potatoes are tender.
*
* Meanwhile, in a small skillet, melt remaining butter. Add flour; cook
* and stir for 3-5 minutes or until bubbly. Add to soup; bring to a
* boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese,
* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup diced celery
* 1 teaspoon dried basil
* 1 teaspoon dried parsley flakes
* 4 tablespoons butter, divided
* 3 cups chicken broth
* 4 cups diced peeled potatoes (1-3/4 pounds)
* 1/4 cup all-purpose flour
* 2 cups (8 ounces) VELVEETA Pasteurized Prepared Cheese Product
* 1-1/2 cups milk
* 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon pepper
* 1/4 cup sour cream
Directions
* In a 3-qt. saucepan, brown beef; drain and set aside. In the same
* saucepan, saute onion, carrots, celery, basil and parsley in 1
* tablespoon butter until vegetables are tender, about 10 minutes. Add
* broth, potatoes and beef; bring to a boil. Reduce heat; cover and
* simmer for 10-12 minutes or until potatoes are tender.
*
* Meanwhile, in a small skillet, melt remaining butter. Add flour; cook
* and stir for 3-5 minutes or until bubbly. Add to soup; bring to a
* boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese,
Friday, December 17, 2010
Raisin Filled Cookies (niki A.)
1 c. shortening
2 c. sugar
2 eggs
5 1/2 +/- cups flour (I usually have to add more flour)
1 tsp. salt
4 tsp. baking powder
1 tsp. soda
1 c. milk
2 tsp. vanilla
Cream shortening and sugar together. Add vanilla. Add eggs and beat until fluffy. Measure flour adn add salt, soda and baking powder. Add dry ingredients alternately with milk, stir until smooth. add more flour if necessary. Chill dough for several hours in frig. I take a little bit out at a time and roll it to 1/8" thickness. Cut with a round cutter and place 1 inch apart on greased cookie sheet, spread with the following filling:
3 c. whole raisins
1 c. sugar
1 c. water
2 tsp. flour
1/2 c. chopped nuts (I never used nuts in mine)
Combine ingredients and cook until thick stirring constantly. After cool then I run through my food processor, you don't have to, but we like our filling grounded now whole...So it's your choice...
Cool before spreading on cookies. Put a tsp. of filling in center of each and cover with another round of dough. Bake at 400 degrees for 10-12 minutes.
*Makes 4 dozen cookies
*These really are easy to make the key is to make sure your filling is cool and your dough is cold, I usually put my dough in the frig at least 3 hours.... You don't have to put a hole in the top you can just put a slit on the top to vent it.
Enjoy :-)
2 c. sugar
2 eggs
5 1/2 +/- cups flour (I usually have to add more flour)
1 tsp. salt
4 tsp. baking powder
1 tsp. soda
1 c. milk
2 tsp. vanilla
Cream shortening and sugar together. Add vanilla. Add eggs and beat until fluffy. Measure flour adn add salt, soda and baking powder. Add dry ingredients alternately with milk, stir until smooth. add more flour if necessary. Chill dough for several hours in frig. I take a little bit out at a time and roll it to 1/8" thickness. Cut with a round cutter and place 1 inch apart on greased cookie sheet, spread with the following filling:
3 c. whole raisins
1 c. sugar
1 c. water
2 tsp. flour
1/2 c. chopped nuts (I never used nuts in mine)
Combine ingredients and cook until thick stirring constantly. After cool then I run through my food processor, you don't have to, but we like our filling grounded now whole...So it's your choice...
Cool before spreading on cookies. Put a tsp. of filling in center of each and cover with another round of dough. Bake at 400 degrees for 10-12 minutes.
*Makes 4 dozen cookies
*These really are easy to make the key is to make sure your filling is cool and your dough is cold, I usually put my dough in the frig at least 3 hours.... You don't have to put a hole in the top you can just put a slit on the top to vent it.
Enjoy :-)
Thursday, October 14, 2010
Pie Crust (with egg white)
1 1/2 cup flour
1/2 cup crisco
Butter walnut size
1/2 tsp salt
1/4 cup cold water
1/2 egg white
Never can find the slip of paper I wrote this on.
1/2 cup crisco
Butter walnut size
1/2 tsp salt
1/4 cup cold water
1/2 egg white
Never can find the slip of paper I wrote this on.
Monday, December 15, 2008
Pumpkin Log
Ingredients:
-Cake --
3 Eggs
1 C. sugar
3/4 C. flour
2/3 C. pumpkin (canned)
1 Tsp. baking soda
1/2 Tsp. cinnamon
-Filling --
2 Tbsp. butter, softened
8 oz. cream cheese, softened
3/4 tsp. vanilla
1/2 c. powdered sugar (or up to 1 cup)
Directions:Cake: Preheat oven to 375 degrees. Mix ingredients together. Line a 10" x 15 cookie sheet with waxed paper. Pour mixture onto cookie sheet and bake for 15 minutes. Sprinkle powdered sugar on a clean/new dishtowel. Turn cake out of cookie sheet onto the dishtowel. Remove the waxed paper and roll cake in towel while cake is still hot. (Roll it lengthwise, from one 15" side to the other 15" side.) Cool completely, then refrigerate overnight (but no more than one day). Unroll carefully (it will still retain its basic curled shape), removing towel, and spread filling inside. Sprinkle chopped nuts on top of filling, if desired, and re-roll. Filling recipe is below. The log can be frozen if wrapped tightly in aluminum foil Filling: Blend the ingredients together with a mixer until smooth.
Tuesday, February 19, 2008
Low-fat, foolproof 9″ pie shell
By SusieJ
* 1/3 cup rolled oats (not the instant kind) or almonds or pistachios or walnuts
* 3/4 cup unbleached all-purpose flour
* 1 teaspoon sugar
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 14 tablespoons (1/2 stick) cold unsalted butter, cut in slices.
* 1 teaspoon apple cider vinegar — I learned this from Aunt Joyce. (This keeps the crust flaky and light, and no you can’t taste it. Technically, it keeps the gluten from forming in the dough, which would make the pie crust chewy.)
* 3 tablespoons sour cream (Low fat is fine.)
If you want to quadruple this recipe, which I highly recommend to save yourself some time, just multiply all the quantities times four. Today, I multiplied everything by 5, and ended up with six shells. (Might have had something to do with all the distractions I had today with the Legos?)
1. Grind the oats or nuts in a food processor for about 30 seconds until they form a fine coarse grain, 30-45 seconds.
2. You can continue to use the food processor here, and add the flour, baking powder and salt. Or mix these ingredients into a bowl.
3. Add the butter slices. If you’re using the food processor, add the butter slices all at once. If you’re doing this by hand, add the butter into the dry ingredients a bit at a time, and work the mixture with your fingers until it is a coarse meal.
4. Sprinkle in the vinegar, then add the sour cream all at once into the food processor. If you’re working by hand, only add a tablespoon of the sour cream at a time.
5. Knead the dough on a floured surface, preferably on waxed paper a couple of times.
6. Set the ball in the refrigerator for 15-30 minutes
# If you have doubled or tripled the dough, divide the dough into the appropriate quantities and pull out enough for one pie shell.
# I used two sheets of waxed paper to make the dough wide enough to fit into my 9″ pie shell. I smeared a bit of olive oil on the sheets and my rolling pin to keep the dough from sticking.
# Once I had the disc in the right shape, I laid a fresh waxed paper sheet into the pie pan, smeared on a little olive oil and carefully laid this disc on the waxed paper, letting the dough take on the shape of the pie shell.
# I continued the steps, pulling a new ball of dough out until I had the six, with waxed paper layered between each shell. The whole time I was thinking about how to make sure I had enough left-over dough to make pinwheels. Whenever my Mom baked a pie, she would cut off the leftover dough around the edges, and make pinwheels. She’d slather the dough with butter, cover in cinnamon and sugar and roll the whole pastry piece up into a roll, about 1 inch around. Then she’d slice them and bake them in a pie shell.
# Once I had rolled out each disc, and layered them in the pie shell, they are ready for the freezer. Tonight, once they are firmly frozen, I will CAREFULLY, as they are fragile, remove the pie shell from underneath, and place the entire stack into a large freezer bag. They will keep for three months
* 1/3 cup rolled oats (not the instant kind) or almonds or pistachios or walnuts
* 3/4 cup unbleached all-purpose flour
* 1 teaspoon sugar
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 14 tablespoons (1/2 stick) cold unsalted butter, cut in slices.
* 1 teaspoon apple cider vinegar — I learned this from Aunt Joyce. (This keeps the crust flaky and light, and no you can’t taste it. Technically, it keeps the gluten from forming in the dough, which would make the pie crust chewy.)
* 3 tablespoons sour cream (Low fat is fine.)
If you want to quadruple this recipe, which I highly recommend to save yourself some time, just multiply all the quantities times four. Today, I multiplied everything by 5, and ended up with six shells. (Might have had something to do with all the distractions I had today with the Legos?)
1. Grind the oats or nuts in a food processor for about 30 seconds until they form a fine coarse grain, 30-45 seconds.
2. You can continue to use the food processor here, and add the flour, baking powder and salt. Or mix these ingredients into a bowl.
3. Add the butter slices. If you’re using the food processor, add the butter slices all at once. If you’re doing this by hand, add the butter into the dry ingredients a bit at a time, and work the mixture with your fingers until it is a coarse meal.
4. Sprinkle in the vinegar, then add the sour cream all at once into the food processor. If you’re working by hand, only add a tablespoon of the sour cream at a time.
5. Knead the dough on a floured surface, preferably on waxed paper a couple of times.
6. Set the ball in the refrigerator for 15-30 minutes
# If you have doubled or tripled the dough, divide the dough into the appropriate quantities and pull out enough for one pie shell.
# I used two sheets of waxed paper to make the dough wide enough to fit into my 9″ pie shell. I smeared a bit of olive oil on the sheets and my rolling pin to keep the dough from sticking.
# Once I had the disc in the right shape, I laid a fresh waxed paper sheet into the pie pan, smeared on a little olive oil and carefully laid this disc on the waxed paper, letting the dough take on the shape of the pie shell.
# I continued the steps, pulling a new ball of dough out until I had the six, with waxed paper layered between each shell. The whole time I was thinking about how to make sure I had enough left-over dough to make pinwheels. Whenever my Mom baked a pie, she would cut off the leftover dough around the edges, and make pinwheels. She’d slather the dough with butter, cover in cinnamon and sugar and roll the whole pastry piece up into a roll, about 1 inch around. Then she’d slice them and bake them in a pie shell.
# Once I had rolled out each disc, and layered them in the pie shell, they are ready for the freezer. Tonight, once they are firmly frozen, I will CAREFULLY, as they are fragile, remove the pie shell from underneath, and place the entire stack into a large freezer bag. They will keep for three months
No-Bake Peanut Butter -Toblerone Cheesecake
By Colors of Dawn
Prep: 20 min. / Total: 3 hours 20 min. (incl. refrigerating)
* 1 1/4 cups Oreo Baking Crumbs
* 1/4 cup butter, melted
* 2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
* cup Kraft Smooth Peanut Butter
* 1 cup sugar
* 1 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
* 1 1/2 cups thawed Cool Whip Whipped Topping, divided
MIX crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 min.
BEAT cream cheese, peanut butter and sugar with electric mixer on medium speed until well blendd. Stir half of the chocolate into cream cheese mixture. Gently stir in 1 cup of the whipped topping. Spoon over crust. Refrigerated 3 hours.
MICROWAVE remaining 1/2 cup whiped topping and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cake. Refrigerated until ready to serve.
Makes 12 servings, 1 slice each.
HOW-TO: Make this reicpe in a 13×9-inch pan by increasing Oreo Baking Crumbs to 1 1/2 cups and butter to 1/3 cup. Prepare crust as directed in 13×9-inch pan. Double all remaining ingredients and prepare cheesecake filling as directed.
Prep: 20 min. / Total: 3 hours 20 min. (incl. refrigerating)
* 1 1/4 cups Oreo Baking Crumbs
* 1/4 cup butter, melted
* 2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
* cup Kraft Smooth Peanut Butter
* 1 cup sugar
* 1 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
* 1 1/2 cups thawed Cool Whip Whipped Topping, divided
MIX crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 min.
BEAT cream cheese, peanut butter and sugar with electric mixer on medium speed until well blendd. Stir half of the chocolate into cream cheese mixture. Gently stir in 1 cup of the whipped topping. Spoon over crust. Refrigerated 3 hours.
MICROWAVE remaining 1/2 cup whiped topping and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cake. Refrigerated until ready to serve.
Makes 12 servings, 1 slice each.
HOW-TO: Make this reicpe in a 13×9-inch pan by increasing Oreo Baking Crumbs to 1 1/2 cups and butter to 1/3 cup. Prepare crust as directed in 13×9-inch pan. Double all remaining ingredients and prepare cheesecake filling as directed.
Friday, January 25, 2008
Click the link for photos.
http://pensieve.typepad.com/pensieve/2008/01/bacon-tomato-cu.html?cid=98557530#comment-98557530
Ingredients:
* 1 10-count can biscuits
* 1 pound bacon, crisp-fried, crumbled
* 2 small or 1 large tomato, seeded, chopped
* 1 medium onion, chopped
* 6 ounces Swiss cheese, shredded
* 1/2-1 cup mayonnaise, enough to bind the ingredients
* 2 teaspoons basil
Preheat oven to 375ºF. Spray mini-muffin cups with non-stick cooking spray. Separate biscuits; cut into quarters. Spread out in prepared muffin cups. Combine remaining ingredients in bowl, add enough mayonnaise to bind them together, and fill muffin cups. Bake for 20 minutes, remove from oven, spoon mixture which has overflowed back into the cups. Return to oven and bake about 5 more minutes. Cool in pan 5-10 minutes before removing
Ingredients:
* 1 10-count can biscuits
* 1 pound bacon, crisp-fried, crumbled
* 2 small or 1 large tomato, seeded, chopped
* 1 medium onion, chopped
* 6 ounces Swiss cheese, shredded
* 1/2-1 cup mayonnaise, enough to bind the ingredients
* 2 teaspoons basil
Preheat oven to 375ºF. Spray mini-muffin cups with non-stick cooking spray. Separate biscuits; cut into quarters. Spread out in prepared muffin cups. Combine remaining ingredients in bowl, add enough mayonnaise to bind them together, and fill muffin cups. Bake for 20 minutes, remove from oven, spoon mixture which has overflowed back into the cups. Return to oven and bake about 5 more minutes. Cool in pan 5-10 minutes before removing
Sunday, November 25, 2007
Scribbits Apple Donut Recipe
Combine the following ingredients in this order in your bread machine and set your machine to "dough" cycle:
1 cup milk
¼ cup wheat germ
3 ¾ cups flour
3 tablespoon olive oil
3 tablespoon brown sugar
1 large grated apple
1 large egg
2 ½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon ginger
1 tablespoon fast-acting yeast
When the dough is ready, shape into 14 donuts and let them rise 30 minutes. Bake at 350 degrees for 15-20 minutes or until browned and done. Immediately dip in a cinnamon/sugar mix (you can dip it in butter first if you dare, the taste is worth it but the calories may kill you).
1 cup milk
¼ cup wheat germ
3 ¾ cups flour
3 tablespoon olive oil
3 tablespoon brown sugar
1 large grated apple
1 large egg
2 ½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon ginger
1 tablespoon fast-acting yeast
When the dough is ready, shape into 14 donuts and let them rise 30 minutes. Bake at 350 degrees for 15-20 minutes or until browned and done. Immediately dip in a cinnamon/sugar mix (you can dip it in butter first if you dare, the taste is worth it but the calories may kill you).
Wednesday, November 21, 2007
Apple Goodie
1/2 cup of sugar
2 tbsp. flour
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 qt. apples, sliced
Top Part:
1 cup oatmeal
1 cup brown sugar
1 cup flour
1/4 tsp. soda
1/3 tsp. baking powder
2/3 cup butter
Mix sugar, flour, salt and cinnamon. Add to apples and mix. Put on the bottom of a greased pan.
Mix the ingredients of top part until crumbly, then put on apples and pat firmly. Bake at 350º until brown and crust is formed.
Serve warm with ice cream, milk or cream.
Friday, July 20, 2007
This is to die for strawberry dessert.
Frozen Strawberry Dessert
Thursday, June 06, 2002
This is a family recipe from Rebecca Sodergren. When she didn't want strawberry pie for her birthday, she wanted this.
1 cup flour
1/4 cup brown sugar
1/2 cup chopped nuts
1/2 cup margarine or butter
2 tablespoons lemon juice
2 egg whites
1 cup sugar, see note
2 cups sliced fresh strawberries, see note
1 cup whipping cream, whipped
Additional sliced fresh strawberries, optional
Preheat oven to 350 degrees.
Stir together first four ingredients and spread evenly in shallow baking pan. Bake for 20 minutes, stirring occasionally.
Sprinkle 2/3 of baked crumbs in a 13-by-9-by-2-inch pan.
Combine egg whites, sugar, berries and lemon juice in large bowl. With electric mixer, beat at high speed to stiff peaks, about 10 minutes. Fold in whipped cream.
Spoon cream mixture over crumbs and top with remaining crumbs. Freeze six hours or overnight.
Serve with additional sliced strawberries. Makes 10 to 12 servings.
Note: One 10-ounce package frozen berries, partially thawed, may be used. Reduce sugar to 2/3 cup.
Monday, June 11, 2007
Breakfast Pizza by Scribbit
[Photo]This may not be fancy but it has beaten out Pigs in a Blanket as the number one Birthday Breakfast Choice.
1 8-ounce can refrigerated crescent rolls
1 pound pork sausage, cooked and drained
1 cup shredded sharp Cheddar
1 cup shredded mozzarella
5 large eggs, beaten
1/2 cup milk
3/4 teaspoon dried oregano
1/8 teaspoon pepper
Unroll the crescent rolls, separating them into 8 triangles. Arrange the triangles like slices of pizza, points toward the center and press into a pizza pan, smoothing the perforations together to make a crust. Bake at 375 for 8 minutes the reduce the oven temperature to 350. Combine eggs, milk, oregano and pepper and beat thoroughly. Scramble the egg mixture in pan then spoon it over the crust along with sausage. Top with the cheeses. Bake at 350 for 30 minutes until the crust is golden.
1 8-ounce can refrigerated crescent rolls
1 pound pork sausage, cooked and drained
1 cup shredded sharp Cheddar
1 cup shredded mozzarella
5 large eggs, beaten
1/2 cup milk
3/4 teaspoon dried oregano
1/8 teaspoon pepper
Unroll the crescent rolls, separating them into 8 triangles. Arrange the triangles like slices of pizza, points toward the center and press into a pizza pan, smoothing the perforations together to make a crust. Bake at 375 for 8 minutes the reduce the oven temperature to 350. Combine eggs, milk, oregano and pepper and beat thoroughly. Scramble the egg mixture in pan then spoon it over the crust along with sausage. Top with the cheeses. Bake at 350 for 30 minutes until the crust is golden.
Monday, June 04, 2007
Gut buster
I just stuck this in the oven. Had a little taste before it went in. YUMMMM.
Thanks to my niece Kris. Will pack on a couple pounds I'm sure.
Lazy Man Perogie
16 oz can Sauerkraut
1 can cream of mushroom soup
¼ pound bacon
1 box spiral noodles
2 sticks butter
1 medium yellow onion
8 oz can mushrooms
Cook bacon until crisp. Break bacon into small pieces. Cook spiral noodles, drain well and rinse with cold water. Drain and rinse sauerkraut. Drain can of mushrooms. Cut onion into small pieces. Cook onion, sauerkraut, mushrooms, and melted butter simmering with pot cover on until tender. Add bacon and cream of mushroom soup. Stir. Add noodles and stir until noodles are coated. Pour into casserole dish and cover with foil. Cook at 350 for 30 minutes.
Thanks to my niece Kris. Will pack on a couple pounds I'm sure.
Lazy Man Perogie
16 oz can Sauerkraut
1 can cream of mushroom soup
¼ pound bacon
1 box spiral noodles
2 sticks butter
1 medium yellow onion
8 oz can mushrooms
Cook bacon until crisp. Break bacon into small pieces. Cook spiral noodles, drain well and rinse with cold water. Drain and rinse sauerkraut. Drain can of mushrooms. Cut onion into small pieces. Cook onion, sauerkraut, mushrooms, and melted butter simmering with pot cover on until tender. Add bacon and cream of mushroom soup. Stir. Add noodles and stir until noodles are coated. Pour into casserole dish and cover with foil. Cook at 350 for 30 minutes.
Friday, May 11, 2007
Squash and Pumpkin blossoms
photo by www.capnbob.us/blogRemove only the male blossoms-- those with thin, trim stems-- if you'd also like to harvest some squash. I like to use the pumpkin blossoms also. They also seem to be a little larger. I pick early in the morning, rinse and put in a baggie until dinner time to use. They stay fresh and plumb until then. I also use this same recipe for onion rings or deep fried mushrooms.
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. ground cumin
1 egg
1/2 c. milk
1 T. canola oil
12 large blossoms.
Mix altogether with mixer until smooth. Dip blossoms in batter and deep fry in at least 2 in. of oil until crisp.
by norma parsons
Monday, April 02, 2007
Green Chilie
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| Green Chilie |
Wednesday, February 14, 2007
No-fuss Potato Soup
6 sups cubed peeled potatoes
5 cups water
2 cups chopped onions
½ cup chopped celery
½ cups thinly sliced carrots
¼ cup margarine or butter
4 t chicken bouillon granules
2 t salt
¼ t pepper
1 can (12oz) evaporated milk
3 T chopped fresh parsley
In a large slow cooker, combine the first nine ingredients
Cover and cook 7 hours or until the vegetables are tender.
Add Milk and parsley
Mix well
Cover and cook 30-60 minutes longer or until heated through.
5 cups water
2 cups chopped onions
½ cup chopped celery
½ cups thinly sliced carrots
¼ cup margarine or butter
4 t chicken bouillon granules
2 t salt
¼ t pepper
1 can (12oz) evaporated milk
3 T chopped fresh parsley
In a large slow cooker, combine the first nine ingredients
Cover and cook 7 hours or until the vegetables are tender.
Add Milk and parsley
Mix well
Cover and cook 30-60 minutes longer or until heated through.
Sunday, February 04, 2007
Bourbon Dogs
1 16 oz pkg Hillshire Farm Lit'l Links
any variety
2 cups ketchup
3/4 cup brown sugar
3/4 bourbon
1 Tb. onion
1/2 cup water
Combine ingredients and heat for 25 minutes in saucepan or 300 degree oven. Links can be heated separately, it desired. Makes appx. 50 appetizers
I don't follow this recipe strictly. A little extra this or that is always good.
any variety
2 cups ketchup
3/4 cup brown sugar
3/4 bourbon
1 Tb. onion
1/2 cup water
Combine ingredients and heat for 25 minutes in saucepan or 300 degree oven. Links can be heated separately, it desired. Makes appx. 50 appetizers
I don't follow this recipe strictly. A little extra this or that is always good.
Sunday, October 08, 2006
Elegante Mother's recipe
arrrgh web site
I'm assuming that this is a 9" pie. The instructions simply begin with the words PIE CRUST. As I recall, you prepare the crust and put it in the pan, but don't bake it ahead of time. Also, prepare a narrow band of foil to cover the edge of the crust for part of the baking time.
1 1/2 cups canned solid pack pumpkin
3/4 cup sugar
3 whole eggs
3/4 cup evaporated milk
1 cup milk
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/1/4 teaspoons ground cinnamon
Mix all the ingredients well. Add to pie shell. Bake at 450 degrees for 10 minutes, then lower the heat to 325 degrees for 50 minutes. Use foil to cover the rim of the pie to prevent overbaking.
One large can of pumpkin will make two pies. (214 calories per slice, serves 8)
I'm assuming that this is a 9" pie. The instructions simply begin with the words PIE CRUST. As I recall, you prepare the crust and put it in the pan, but don't bake it ahead of time. Also, prepare a narrow band of foil to cover the edge of the crust for part of the baking time.
1 1/2 cups canned solid pack pumpkin
3/4 cup sugar
3 whole eggs
3/4 cup evaporated milk
1 cup milk
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/1/4 teaspoons ground cinnamon
Mix all the ingredients well. Add to pie shell. Bake at 450 degrees for 10 minutes, then lower the heat to 325 degrees for 50 minutes. Use foil to cover the rim of the pie to prevent overbaking.
One large can of pumpkin will make two pies. (214 calories per slice, serves 8)
Friday, October 06, 2006
Motherpie Recipe
Famous Chicken Spaghetti
motherpie blog
1 large chopped onion
3 stocks celery, chopped
6 strips bacon
2 cans mushroom soup
1 large can condensed milk (Carnation, Pet or other brand)
1 can sliced mushrooms
1 pound sharp NY cheese (sharp cheddar)
1 5 pound hen or two small ones, or large fryer
1 9 ounce package of spaghetti
Wash chicken. Put in a pot, cover with water, bring to a boil and then turn down heat and simmer for one hour. Let cool, then de-bone and de-skin chicken and shred into small pieces.
Fry bacon, drain. Saute onions and celery in bacon grease (now I use olive or canola or safflower oil) and cook over low heat until tender. Add soup, milk, stir in shredded cheese. Save some shredded cheese to put on top.
Cook spaghetti in the chicken stock. Add chicken and spaghetti to above mixture. Put into a casserole dish, sprinkle with cheese and cook at 300 - 350 for an hour.
motherpie blog
1 large chopped onion
3 stocks celery, chopped
6 strips bacon
2 cans mushroom soup
1 large can condensed milk (Carnation, Pet or other brand)
1 can sliced mushrooms
1 pound sharp NY cheese (sharp cheddar)
1 5 pound hen or two small ones, or large fryer
1 9 ounce package of spaghetti
Wash chicken. Put in a pot, cover with water, bring to a boil and then turn down heat and simmer for one hour. Let cool, then de-bone and de-skin chicken and shred into small pieces.
Fry bacon, drain. Saute onions and celery in bacon grease (now I use olive or canola or safflower oil) and cook over low heat until tender. Add soup, milk, stir in shredded cheese. Save some shredded cheese to put on top.
Cook spaghetti in the chicken stock. Add chicken and spaghetti to above mixture. Put into a casserole dish, sprinkle with cheese and cook at 300 - 350 for an hour.
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