Monday, July 20, 2009
5 slices bacon, cooked & chopped
1 head lettuce or Romaine, chopped OR 1 bag of bagged lettuce (I prefer the Spring Mix)
4 green onions, chopped
1 - 3 oz. can chow mein noodles
4 T. sesame seeds, toasted
1/2 cup sliced almonds
1 cup water chestnuts
1/2 cup oil (vegetable or olive)
2 T. vinegar
4 T. sugar OR Splenda
1-1/2 t. salt (I have found this to be too much salt, so use up to 1-1/2 t., according to taste)
1/2 t. pepper
If using one bag of lettuce mix, I cut back on the amount of dressing and start with 1/3 cup of oil instead of 1/2 cup. Adjust other ingredients accordingly.
Monday, July 13, 2009
1 lb ground beef
2 lbs ground lean pork
3 cups graham cracker crumbs
2 cups milk
greased pan(s) (use mazola oil on hands when forming balls)
For the sauce:
2 cans tomato soup
1 1/2 cup packed brown sugar
3/4 cup wine vinegar
2 Tablespoons mustard
Use a very large bowl to mix ground smoked ham, ground beef, ground pork, graham cracker crumbs, eggs and milk together. Mix well. Then form meat balls and place into 9X13 pans.
For sauce, mix all ingredients together and pour over the meat balls.
Bake at 350 degrees for 1 hr.
This makes 2 9X 13 pans, so you can cut the recipe in half or freeze half.
This is a huge hit in our family, especially for holidays. Kids love them!
sweetened condensed milk
6 oz caramel ice cream topping
8 oz cool whip
3 heath or toffee bar
Bake the cake according to box. Let it cool for a few minutes while you get the caramel and condensed milk ready, in a saucepan over low heat warm the caramel and milk together (it says to use 6 oz of caramel and 5 oz of the condensed milk but I usually put more cause thats what makes your cake moist). While that is warming make slits in your cake about 1 inch apart or use the round end of a wooden spoon and just poking holes all over your cake 1 inch apart either way works. Pour your caramel in the holes or slits just pour the mixture all over the cake you can also put some of the crushed candy bars on the cake now so now let the cake cool completely. Put it in the fridge then later spread the cool whip on and sprinkle the rest of your candy bars on top.
2 1/2 tablespoons plus 1 tsp kosher salt
12 tablespoons unsalted buter, cut into pieces, at room temp
1/2 to 3/4 cup heavy cream
1 cup sour cream
1/4 tsp ground nutmeg
3/4 tsp black pepper
1. Place the potatoes and 2 1/2 tablespoons salt in a large pot. Cover with cold water. Bring to a boil. Reduce heat and simmer until tender, 20 to 25 minutes. Meanwhile, in a saucepan, over medium heat, heat the butter and 1/2 cup of the heavy cream until the butter melts.
2.Drain the potatoes and return to pot. Add the butter-cream mixture, sour cream, nutmeg, pepper, and the reamning salt. With a handheld potato masher, mash the potatoes. If a thinner consistency is desired, add the remaining cream, 1 tablespoon at a time.
3. Transfer the mashed potatoes to a heatproof serving dish. (You can cover the dish with aluminum foil and place it over a pot of simmering water, stirring occasionally, for up to 2 hrs).
Wednesday, July 1, 2009
1/2 - 1 lb fresh green beans or 16 oz. bag frozen green beans
2 tablespoons vegetable or olive oil
1 tablespoon vinegar
1 tablespoon instant minced onion
1/4 teaspoon salt
1 clove garlic, crushed
1/8 teaspoon pepper
2 tablespoons dry breadcrumbs
2 tablespoons grated parmesan cheese
1 tablespoon melted butter
1) Prepare and cook green beans until tender (10-15 mins). If using frozen, follow cooking directions on bag.
2) Toss green beans with all ingredients except bread crumbs, cheese and butter.
3) Put in 1 1/2 qt ungreased casserole dish.
4) Mix bread crumbs, butter and cheese.
5) Sprinkle over green bean mixture.
6) Sprinkle with paprika. (optional)
7) Bake uncovered at 350 degrees for 15-20 minutes or until heated through.