Sunday, June 3, 2018

Quinoa & Fried Brown Rice




Quinoa & Fried Brown Rice 


Ingredients:

2 cups polish sausage - diced
1 small onion, chopped
1 teaspoon chopped garlic
sliced mushrooms - about a cup
1 can water chestnuts - chopped
1 package Seeds of Change Quinoa & Brown Rice
1 tablespoon Teriyaki sauce
1 tablespoon Kikoman's Stir-Fry Sauce
1 tablespoon olive oil

Saute onions, mushrooms and olive oil until tender.  Add water chestnuts and sausage.  Cook until sausage is slightly browned.  Cook rice according to package directions.  Add to  sausage mixture.  Stir in sauces and remove from heat.  You can also stir in any veggies you like - it's great with broccoli.  


Thursday, February 22, 2018

DEVILED EGGS

DEVILED EGGS

  • 6 hard-boiled eggs
  • ½ tsp. prepared mustard
  • 2 tsp. mayo
  • 2 tablespoons chopped ham
  • salt, pepper, paprika
Remove shells and cut eggs in half. Mash the yolks to a smooth paste, adding the mustard, mayo, salt and pepper. When well mixed press into the cup-shaped egg whites, round the tops and sprinkle with paprika.  

Tuesday, January 30, 2018

PENNSYLVANIA COLE SLAW



PENNSYLVANIA COLE SLAW

  • 1 head young cabbage
  • 1 small red pepper, seeded & chopped
  • ½ cup cream
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup sugar
  • ½ cup vinegar
Beat cream, sugar, vinegar and salt together thoroughly until the dressing is like whipped cream. Discard outer leaves of cabbage. Shred the rest finely.  Combine with pepper and dressing just before it is ready to serve.  

Saturday, December 23, 2017

Grandma Tona's Adventures


We used to make these candies every Christmas.  Mom would pack them tight in a big Christmas tin and store them in the bedroom.  Back then, we didn't have any heat in the bedrooms and they would stay nice and cool.  These days I have to store them in the refrigerator.  You can let them come to room temperature before serving.

The mixture will still be quite hot when you start to roll them into balls.  So, be careful.  Use some extra butter on your hands to keep it from sticking.  I also sprinkle a little coconut on top of each layer in the container.  And, I separate the layers with wax paper.

Grandma Tona's Adventures
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INGREDIENTS:


1 pound chopped dates
3/4 cup sugar
1/2 cup butter
1 egg, beaten
1 tablespoon cream (or evaporated milk)
1/4 teaspoon salt
1 teaspoon vanilla flavoring
2 cups Rice Krispies
1 cup chopped nuts (pecans or walnuts)
1 cup coconut
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In heavy saucepan, mix dates, sugar and butter over low heat. Cool mixture at room temperature. Add beaten egg, cream, salt, and vanilla. Stir well and cook over low heat until egg is cooked - about 2 minutes. Add Rice Krispies and nuts. Form into small balls and roll in coconut. Store in air tight container in refrigerator.

Dates, sugar and butter


After egg mixture is added...


Add cereal and nuts



Mix well, let cool a little while and then form into balls



Thursday, December 14, 2017

Easy Potato Soup

Easy Potato Soup

Ingredients:

4 cups chopped potatoes
1 cup chopped onion
1/2 cup chopped celery
2 tablespoons butter
2 cups chicken broth
1 cup evaporated milk
1 can cream of mushroom soup
1/4 teaspoon salt
1/2 teaspoon black pepper
4 slices bacon, cooked and chopped
1 cup cheddar cheese
1/4 cup cheddar cheese (for topping)

Combine potatoes, onion, celery, butter, broth, salt and pepper in microwave safe dish.  Microwave on high for 5 minutes.  Stir.  Cook another 8-10 minutes or until potatoes are tender.  Add soup, milk, bacon and cheese, stirring well.  Cook another 2 minutes until bubbly.  Top with cheddar cheese and serve.

Friday, December 1, 2017

Tuna Salad



Tuna Salad
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Ingredients:


2 cans chunk light Tuna (6 oz) in vegetable oil
6 eggs, hard boiled, cooled & chopped
2 cups celery, chopped
 3 heaping tablespoons Miracle Whip Salad Dressing
1/4 teaspoon black pepper
1/8 teaspoon salt, or to taste
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Drain oil from tuna.  Combine all ingredients in an air-tight container. Mix well, adding a little more salad dressing or salt/pepper until seasoned to your taste. Chill 2 hours before serving. 
 

Wednesday, November 15, 2017

Chicken & Green Bean Casserole

This is the basic green bean casserole - some added ingredients move it from a side dish to a main course.  You could use any vegetables you wanted to make a yummy casserole.

Chicken & Green Bean Casserole

Ingredients:

1 cup cooked chicken breast, cubed
1 can cut green beans (15 oz)
1 can french cut green beans 15 oz)
1 small can sliced mushrooms
1 can cream of mushroom soup
1/2 cup evaporated milk
1 teaspoon soy sauce
1 teaspoon black pepper
1 cup cheddar cheese
1 cup French's Onions
1/4 cup French's Onions (for topping)

Pre-heat oven to 350 degrees.  Pour milk, soup, soy sauce and pepper into medium casserole dish.  Mix well.  Add chicken, beans, mushrooms and onions.  Mix well and bake for 40-45 minutes at 350 degrees.  Top with remaining onions and bake another 5-10 minutes or until browned.