4 c. hot cooked rice (white)
1 lg. onion, sliced
1 c. diagonally sliced celery, cut in 1-inch pieces
1 (8 oz) can sliced pineapple
1/4 tsp black pepper
1 T. brown sugar
12 oz. smoked country style link sausage
1 lg. green pepper, cut into 1 inch pieces
1 (14 1/2 oz) can tomatoes, quartered, or sliced
1 c. beef broth
1/4 tsp. garlic powder
2 T cornstarch
While rice is cooking, cover and cook sausage in 1/2 cup water about 5 minutes. Remove from water and cut in thin slices. Combine sausage, onion, green pepper, and celery in a large skillet. Cook until vegetables are tender crisp. Add tomatoes, broth, pineapple (drain and reserve juice) and seasonings. Cover and simmer about 5 minutes. Blend cornstarch with pineapple juice. Pour into meat-veggie mixture. Cook, stirring, until clear and thickened, about 2 minutes. Serve over beds of fluffy rice. Makes 6 servings.
Showing posts with label recipe. Show all posts
Showing posts with label recipe. Show all posts
Thursday, May 28, 2009
Cowboy Bob Stew
1 to 2 lbs ground beef
1 lb bacon, cut in small pieces
1 c. chopped onion
4 (15 oz) cans pork and beans
1 (15 oz) can kidney beans, drained
Dash pepper
1 (15 oz) can butter limas, drained
1 c. ketchup
1/4 c. brown sugar
1 T. liquid smoke
3 T. white vinegar
1 tsp. salt
Brown ground beef in skillet; drain off fat and put beef in large crockpot. Brown bacon and onions; drain off fat. Add bacon, onions, pork and beans, kidney beans, limas, ketchup, brown sugar, liquid smoke, white vinegar, salt, and a dash of pepper to the crockpot. Stir together well. Cover and cook on low 4 to 9 hours.
1 lb bacon, cut in small pieces
1 c. chopped onion
4 (15 oz) cans pork and beans
1 (15 oz) can kidney beans, drained
Dash pepper
1 (15 oz) can butter limas, drained
1 c. ketchup
1/4 c. brown sugar
1 T. liquid smoke
3 T. white vinegar
1 tsp. salt
Brown ground beef in skillet; drain off fat and put beef in large crockpot. Brown bacon and onions; drain off fat. Add bacon, onions, pork and beans, kidney beans, limas, ketchup, brown sugar, liquid smoke, white vinegar, salt, and a dash of pepper to the crockpot. Stir together well. Cover and cook on low 4 to 9 hours.
Beef Stew
1 lb. lean ground beef
10 baby carrots, chopped
2 c. frozen corn (2 cans)
3 (15 oz.) cans tomato sauce
4 medium potatoes, diced
1 (14 oz) can green beans
1/2 c. peas
3 tomato sauce cans water
Brown ground beef. Drain off fat. When browned, add potatoes, carrots, green beans, corn, and peas. Also add tomato sauce and water. Boil until potatoes are tender. If using canned vegetables, drain and discard liquid.
10 baby carrots, chopped
2 c. frozen corn (2 cans)
3 (15 oz.) cans tomato sauce
4 medium potatoes, diced
1 (14 oz) can green beans
1/2 c. peas
3 tomato sauce cans water
Brown ground beef. Drain off fat. When browned, add potatoes, carrots, green beans, corn, and peas. Also add tomato sauce and water. Boil until potatoes are tender. If using canned vegetables, drain and discard liquid.
Saturday, May 16, 2009
Aunt Judy's Baked Beans
1 T. Bacon bits
1 (31 oz) can pork and beans
3/4 c. brown sugar
1 T. minced onion
1 T. mustard
1 tsp. liquid smoke
1/2 c. BBQ sauce
1/4 c. ketchup
1/4 c. molasses
Mix the ingredients together in an ovenproof dish. Bake at 350 degrees for 1 hour.
1 (31 oz) can pork and beans
3/4 c. brown sugar
1 T. minced onion
1 T. mustard
1 tsp. liquid smoke
1/2 c. BBQ sauce
1/4 c. ketchup
1/4 c. molasses
Mix the ingredients together in an ovenproof dish. Bake at 350 degrees for 1 hour.
Cabbage Soup
4 T. butter
1 clove minced garlic
1/2 lb. chopped onion
1/4 lb. chopped green pepper
1/2 tsp. white pepper
6 c. beef broth
2 lbs. diced cabbage
1 lb. diced new potatoes
1 lb. Polish sausage, thinly sliced
1/4 c. flour
Place a heavy bottom 6-quart saucepan on the stove and melt the butter over medium-high heet. Add the garlic, onion, bell pepper, and pepper. Saute until the onion begins to turn transparent, about 5 to 7 minutes. Add the flour and stir well to absorb all of the butter. Add the beef broth gradually, stirring well to incorporate the flour into the mixture. Bring to a simmer and add the cabbage, potatoes, and sausage. The cabbage may set up over the rim of the pot when you first put it in, but with a little coaxing, it will quickly cook down. Lower the heat and cook the soup for 35 to 45 minutes, depending on how you like your potatoes cooked. Serve with soup with dark bread and a glass of beer, and you will be eating the way the peasant farmers on the central plateau of France eat.
1 clove minced garlic
1/2 lb. chopped onion
1/4 lb. chopped green pepper
1/2 tsp. white pepper
6 c. beef broth
2 lbs. diced cabbage
1 lb. diced new potatoes
1 lb. Polish sausage, thinly sliced
1/4 c. flour
Place a heavy bottom 6-quart saucepan on the stove and melt the butter over medium-high heet. Add the garlic, onion, bell pepper, and pepper. Saute until the onion begins to turn transparent, about 5 to 7 minutes. Add the flour and stir well to absorb all of the butter. Add the beef broth gradually, stirring well to incorporate the flour into the mixture. Bring to a simmer and add the cabbage, potatoes, and sausage. The cabbage may set up over the rim of the pot when you first put it in, but with a little coaxing, it will quickly cook down. Lower the heat and cook the soup for 35 to 45 minutes, depending on how you like your potatoes cooked. Serve with soup with dark bread and a glass of beer, and you will be eating the way the peasant farmers on the central plateau of France eat.
Guacamole
4 ripe avocados
1/2 c. picante sauce
6 to 8 green onions, chopped
Peel avocados and remove seeds. Smash with fork until most of the lumps are gone. Add onion and picante. Mix well. Taste test with tortilla chip. More picante may be needed, so add to taste.
1/2 c. picante sauce
6 to 8 green onions, chopped
Peel avocados and remove seeds. Smash with fork until most of the lumps are gone. Add onion and picante. Mix well. Taste test with tortilla chip. More picante may be needed, so add to taste.
Cream Cheese Dried Beef Dip
2 (8 oz) pkgs. cream cheese
3 sm. green onions, chopped
1 tsp. Accent
1 (2 1/4 oz) dried beef
Ritz crackers
Combine cream cheese, onions, dried beef, and Accent in the food processor. Process until well blended. Chill. Serve with Ritz crackers.
3 sm. green onions, chopped
1 tsp. Accent
1 (2 1/4 oz) dried beef
Ritz crackers
Combine cream cheese, onions, dried beef, and Accent in the food processor. Process until well blended. Chill. Serve with Ritz crackers.
Sunday, April 12, 2009
Turkey Buying, Thawing, and Cooking Guide
People to Serve: 2 to 4 people
Turkey Size: 8 to 12 pounds
Thaw in Fridge: 1-2 days
Roast time at 325 degrees: 3 to 3 ½ hours
People to Serve: 5 to 7 people
Turkey Size: 12 to 16 pounds
Thaw in Fridge: 2-3 days
Roast time at 325 degrees: 3 ½ to 4 hours
People to Serve: 8 to 10 people
Turkey Size: 16 to 20 pounds
Thaw in Fridge: 3-4 days
Roast time at 325 degrees: 4 to 4 1/2 hours
People to Serve: 11 to 13 people
Turkey Size: 20 to 24 pounds
Thaw in Fridge: 4-5 days
Roast time at 325 degrees: 4 1/2 to 5 hours
Always thaw your turkey in the refrigerator.
Turkey Size: 8 to 12 pounds
Thaw in Fridge: 1-2 days
Roast time at 325 degrees: 3 to 3 ½ hours
People to Serve: 5 to 7 people
Turkey Size: 12 to 16 pounds
Thaw in Fridge: 2-3 days
Roast time at 325 degrees: 3 ½ to 4 hours
People to Serve: 8 to 10 people
Turkey Size: 16 to 20 pounds
Thaw in Fridge: 3-4 days
Roast time at 325 degrees: 4 to 4 1/2 hours
People to Serve: 11 to 13 people
Turkey Size: 20 to 24 pounds
Thaw in Fridge: 4-5 days
Roast time at 325 degrees: 4 1/2 to 5 hours
Always thaw your turkey in the refrigerator.
Banana Nut Bread
5 tablespoons butter
½ cup sugar
½ cup firmly packed brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla
1 ½ cup mashed ripe bananas
1 ¾ cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup heavy cream
1/3 cup chopped pecans
Pre-heat oven to 350 degrees. Grease 9 x 5 x 3 loaf pan.
Beat butter in large bowl with electric mixer at medium speed until light and fluffy. Add sugar and brown sugar; mix well. Add egg, egg whites, vanilla; beat until well blended. Add mashed bananas. Beat on high for 30 seconds.
Combine flour, soda, salt, powder in medium bowl. Add mixture to butter mixture alternately with cream, ending with flour mixture. Add nuts to batter. Mix well.
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes our clean, about 1 hour 15 minutes.
Cool bread in pan on wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Slice and serve with butter.
½ cup sugar
½ cup firmly packed brown sugar
1 large egg
2 egg whites
1 teaspoon vanilla
1 ½ cup mashed ripe bananas
1 ¾ cup all purpose flour
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking powder
½ cup heavy cream
1/3 cup chopped pecans
Pre-heat oven to 350 degrees. Grease 9 x 5 x 3 loaf pan.
Beat butter in large bowl with electric mixer at medium speed until light and fluffy. Add sugar and brown sugar; mix well. Add egg, egg whites, vanilla; beat until well blended. Add mashed bananas. Beat on high for 30 seconds.
Combine flour, soda, salt, powder in medium bowl. Add mixture to butter mixture alternately with cream, ending with flour mixture. Add nuts to batter. Mix well.
Pour batter evenly into prepared loaf pan. Bake until browned and toothpick inserted near center comes our clean, about 1 hour 15 minutes.
Cool bread in pan on wire rack for 10 minutes. Remove from pan; cool completely on wire rack. Slice and serve with butter.
Thursday, April 9, 2009
Very Smooth Cheesecake
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons margarine, melted
Combine crumbs, sugar, and margarine; press onto bottom of 9 inch spring-form pan. Bake at 325 degrees, 10 minutes. Cool.
1 envelope unflavored gelatin
¼ cup cold water
1 – 8 oz. package cream cheese, softened
½ cup sugar
1 – 10 oz. pkg. frozen strawberries, thawed
Milk
1 cup whipping cream, whipped
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid to measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. Garnish with additional whipped cream, sliced strawberries, and fresh mint, if desired.
3 tablespoons sugar
3 tablespoons margarine, melted
Combine crumbs, sugar, and margarine; press onto bottom of 9 inch spring-form pan. Bake at 325 degrees, 10 minutes. Cool.
1 envelope unflavored gelatin
¼ cup cold water
1 – 8 oz. package cream cheese, softened
½ cup sugar
1 – 10 oz. pkg. frozen strawberries, thawed
Milk
1 cup whipping cream, whipped
Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid to measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. Garnish with additional whipped cream, sliced strawberries, and fresh mint, if desired.
Chicken Stir Fry
4 chicken breasts
Canola Oil
1 clove garlic, minced
2 cans chicken broth
2 to 3 tablespoons Cornstarch
Vegetables of your choice (broccoli, carrots, celery, onion, snow peas)
3 tablespoons soy sauce
Steamed rice
In deep pan or wok, heat oil, then add cut up chicken and garlic. Sauté until chicken is white. Add 1 can broth, let simmer. Add onion and other vegetables. Simmer/steam until tender crisp. Add 2-3 tablespoons soy sauce. Add 2 or 3 tablespoons cornstarch to remaining chicken broth. Add to chicken/veggie mixture, let thicken. Serve over hot rice or Chinese noodles if you prefer.
Canola Oil
1 clove garlic, minced
2 cans chicken broth
2 to 3 tablespoons Cornstarch
Vegetables of your choice (broccoli, carrots, celery, onion, snow peas)
3 tablespoons soy sauce
Steamed rice
In deep pan or wok, heat oil, then add cut up chicken and garlic. Sauté until chicken is white. Add 1 can broth, let simmer. Add onion and other vegetables. Simmer/steam until tender crisp. Add 2-3 tablespoons soy sauce. Add 2 or 3 tablespoons cornstarch to remaining chicken broth. Add to chicken/veggie mixture, let thicken. Serve over hot rice or Chinese noodles if you prefer.
Poppyseed Chicken
4 chicken breasts
1 – 16 oz. package of Angel Hair Pasta
2 family sized cans Cream of Chicken Soup (or 1 family sized can Cream of Chicken soup and 1-8 oz pkg of sour cream)
1 tablespoon poppy seeds
1 roll Ritz crackers, crushed
Boil chicken then cut into bite sized pieces. Prepare pasta according to pasta directions. Combine cooked chicken, cooked pasta, soup, and poppy seeds. Pour into a greased 13 x 9 inch casserole dish. Top with crushed Ritz crackers. Bake for 350 degrees for 30 minutes, uncovered.
1 – 16 oz. package of Angel Hair Pasta
2 family sized cans Cream of Chicken Soup (or 1 family sized can Cream of Chicken soup and 1-8 oz pkg of sour cream)
1 tablespoon poppy seeds
1 roll Ritz crackers, crushed
Boil chicken then cut into bite sized pieces. Prepare pasta according to pasta directions. Combine cooked chicken, cooked pasta, soup, and poppy seeds. Pour into a greased 13 x 9 inch casserole dish. Top with crushed Ritz crackers. Bake for 350 degrees for 30 minutes, uncovered.
Subscribe to:
Posts (Atom)
