Wednesday, June 30, 2010
2 cups water
2 t Beef Bouillon
1 t Montreal Grill Seasoning
Salt & Pepper
1 pkg Instant Mashed Potatoes (Betty Crocker Envelope)
1 can Cream Mushroom Soup + water to equal 1 3/4 cups
1 can Cream Corn
2 cups medium Egg Noodles, cooked
Combine all ingredients except the noodles in a crock pot. Cook on high for 5 hours. Serve over noodles.
Wednesday, June 23, 2010
1 cup hot water
Juice and zest of 1 Lemon
1 cup Ginger Ale
Lemon Balm to garnish
Combine the Jell-O and hot water. Stir until dissolved. Stir in lemon juice, zest and ginger ale. Pour into an 8x8 glass dish. Cover with plastic wrap. Freeze until firm.
Using a fork scrape, ice into small pieces. Spoon into dessert dishes and serve immediately.
Monday, June 21, 2010
Salt, Pepper & Garlic
1/4 cup Beef Broth
1 prepared Jiffy Mix cornbread, crumbled
1 Cream of Chicken Soup
1 can Mushrooms and liquid
Salt, Pepper & Garlic
2 Tbsp Maple pancake syrup & 2 Tbsp Spicy Brown Mustard
Preheat oven to 350 degrees.
Mix stuffing ingredients in a medium size bowl. Spoon into cut side of the pork loin. Roll up the loin. Place cut side down in a casserole dish sprayed with Pam. Pour 1/4 cup beef both in the bottom of the dish to keep the pork moist. Sprinkle pork with salt, pepper and garlic.
Bake for 1 hour. Mix mustard and syrup. Baste pork loin and return to oven for 20 minutes. Let it stand 10 minute before slicing.
* For this recipe I made a roll cut on the Pork Lion instead of butterflying it. It takes more time and patience, but worth the trouble!
Roll Cut: To roll cut a roast, place the trimmed roast on a cutting board so that one end is directly in front of you. Take a very sharp knife and begin cutting on the side, parallel to the cutting board about 1 inch (more or less is up to you) from the board. As you cut, "unroll" the roast. This is kind of like unrolling a roll of paper towels. The great advantage to this technique is that once you really master it you can cut a roast to 1/2 inch thickness or less.
Sunday, June 20, 2010
1 container Button Mushrooms, sliced (or your favorite mushroom)
1 Sweet Onion, thinly sliced
2 Tbsp Butter
2 Tbsp Soy Sauce
2 cloves Garlic, minced
Thursday, June 17, 2010
1 (8oz) pkg imitation chunk Crab Classic or Crab & Shrimp Classic
2 Tbsp Mayo
2 Tbsp Sour Cream
1 tsp Lemon Juice
1/2 tsp Old Bay Seasoning
Hot Dog Buns
In a medium bowl, break up the crab meat. Add mayo, sour cream, lemon and seasoning. Mix and refrigerate for 30 minutes to let the flavors combine.
Butter the inside of the hot dog buns and toast to your liking. Fill buns with salad and serve.
Note: I make this for a crowd at Wednesday Night Suppers, so I don't use a lot of onion or celery. Feel free to add your favorites, such as 2 tsp of diced red onion, 2 tsp of diced celery or 2 tsp of chopped parsley...
Wednesday, June 16, 2010
1 loaf French Bread
8 oz bulk Sausage
1/3 cup Onion, chopped
1 Garlic Clove, minced
3 t Dijon Mustard
2 T Parsley, chopped
¾ cup Mozzarella Cheese
½ cup Parmesan Cheese, grated
Salt & Black Pepper, to taste
Preheat oven to 350 degrees. Slice the bread in half lengthwise and slightly hollow out each half, leaving 1/2 inch thick layer of bread. Place the bread crumbs in container of a blender or food processor and process for 15 to 20 seconds or until fine.
Cook sausage, onion and garlic in a heavy skillet over medium heat until meat is brown; drain. In a large bowl, combine bread crumbs, meat mixture, egg, 3 tsp mustard, parsley, cheeses, salt and pepper. Spoon meat mixture into the cavity of each bread half. Place bread halves together. Brush with softened butter, and sprinkle with garlic salt. Wrap loaf in foil. Bake for 30 to 35 minutes, or until heated through. Using bread knife, cut into 1-inch thick slices.
Note: Serve with your favorite hot mustard or horseradish…
Option: Omit the bread altogether... sub 1/4 cup of Parmesan flavored bread crumbs for the fresh bread crumbs and cook the meat mixture in muffin tins and serve as mini loaves.
•1 8 oz container of plain Greek yogurt *
•1 tbsp olive oil
•1 tbsp fresh or 1 tsp dry dill
•1 to 2 cloves of garlic
•salt and pepper to taste
Start by peeling and seeding your cucumber. Process or grate the cucumber. Squeeze the cucumber pieces in a clean kitchen towel to get a bit of the extra liquid out.
Put the cucumber pieces in a medium bowl. Add the yogurt and olive oil. Add the dill and then finely chop or press the garlic cloves and add them to the dip as well. Stir and add salt and pepper to taste.
Cover and chill for at least an hour or until you are ready to serve it.
* If you can’t find Greek yogurt you can use regular plain yogurt. Just make sure it isn’t too runny. If it is, line a colander with a clean tea towel or cheesecloth. Set the colander over a bowl and pour the yogurt in the cloth lined colander. Let it sit in the fridge overnight. Pour out the liquid left in the bowl. Use the yogurt for the dip.
Monday, June 14, 2010
As the heat index rises, cool off with a fruit filled ice cream dessert!
- 1 box Waffle Cones, broken into pieces
- 6 T Butter, melted
- 1 T Sugar
- 3 - 1qt containers Premium Vanilla Ice Cream, divided and softened
- 1 - 16oz container Strawberries
- 1/4 c 10X Sugar
- 1 pint Blueberries
- 2 ripe Bananas or Banana Pie filling
Process blueberries and 2 T of powdered sugar into a puree. Combine with 1 quart of ice cream. Spread over cone crust and freeze 30 minutes or until firm.
Mash banana with a fork or use pie filling. Combine with 1 quart of ice cream. Spread over blueberry layer and freeze 30 minutes or until firm.
Process strawberries and 2 T of powdered sugar into a puree. Combine with 1 quart of ice cream. Spread over Banana mixture and freeze 3 hours. Cover with plastic wrap if freezing overnight.
Let pie sit at room temp for 15 minutes before cutting and serving.
Tip: Please note that some ice creams with a high fat content will take longer to freeze and will melt faster when left to sit for 15 minutes. Premium ice creams will freeze harder and require time to be able to cut and serve.
Sunday, June 13, 2010
I remember when I was small, my Mama, Judy Elliott, had an aluminum canister on the stove. The canister had a shallow cup in the top with holes and a lid. When Mama would fry bacon, she would drain the grease into that can and the small cup/strainer would catch all the little bits and leave behind clean grease. She would use that grease to season greens, cabbage and many other dishes.
Today I cooked cabbage for dinner and I remembered how my Mama used to cook it. I, however, took short-cuts because I was in a hurry! I like to slow down and cook the way she did because, frankly, it tastes better!
Here is Mama's Cabbage Recipe:
- Head of Cabbage, cored and rough chopped
- 2 strips of Bacon
- Salt & Pepper
*My Grandmama Elliott would let her cabbage cook all day until it was completely limp. Mama said that that was wrong! "Never let it cook that long Lynn!"
Friday, June 11, 2010
Chicken Bacon Ranch Wraps
- Flour Tortillas
- Ranch Dressing
- Chicken, fried or grilled, cubed
- Bacon Bits
- Cheddar Cheese, shredded
- Lettuce, shredded
- Tomato, cubed
Thursday, June 3, 2010
7 Layer Salad
Layer in a large bowl:
- 1 small head Lettuce
- 1 Cucumber, chopped
- Green Onion (optional)
- 1 can Very Young Garden Peas, drained
- Mayonnaise, enough to cover the peas
- Parmesan Cheese
- Bacon Bits
Chicken Caesar Pizza
- 1 prepared pizza dough or canned refrigerated pizza dough
- 1 1/2 cups shredded chicken breast
- Cardini's Caesar Dressing
- Parmesan Cheese
Simple Fresh Fruit Salad
- Grapes, Red and Green
What you need:
- 1 tablespoon Sugar
- 1/2 cup Milk
- 1/4 teaspoon Vanilla
- 6 tablespoons Rock Salt or Kosher Salt
- 1 pint size plastic bag
- 1 gallon size plastic bag
What you do:
Put sugar, milk and vanilla in the small bag and seal it good and tight. Fill the big bag half way with ice and the salt. Put the small bag inside the big bag with the ice and salt. Shake and roll the bags around for about 5 minutes. Wipe the salt water of the top of the small bag and open carefully. Voila! Ice Cream
The ice and salt gets really cold, so give the kids oven mits or a towel to handle the bags.