Wednesday, April 26, 2017

Scalloped Ham and Potatoes



SCALLOPED HAM AND POTATOES


1 cup cooked ham
6 Red Potatoes - medium
1/4 cup red onion, chopped
1 tablespoon olive oil
1 small can sliced mushrooms
1 can cream of mushroom soup
1/2 cup milk or cream
1/4 cup pimentos
1/2 teaspoon black pepper
1/2 teaspoon soy sauce

Pre-heat oven to 375 degrees.
Chop ham into bite-size pieces and set aside.  Add onion to microwave safe dish.  Clean potatoes (leave skins on) and slice into 1/4 inch thick slices.  Add potatoes to onions in dish.  Toss in olive oil.  Cook in microwave 5-6 minutes until potatoes are almost tender.  Mix mushroom soup, milk, pepper and soy sauce.  Add mushrooms, ham and pimentos.  Stir well.  Stir in cooked potato mixture and pour into baking dish.  Bake at 375 degrees for 30-40 minutes or until bubbly.

Monday, April 24, 2017

DEVILED STEAK

Tablespoons-butter
Tablespoon-onion, chopped
1½ lb. flank steak ¾ inch thick
Tablespoons-flour
teaspoon-salt
½ teaspoon-pepper
1/8 teaspoon-paprika
teaspoon-ground mustard
Tablespoon-vinegar
Tablespoon-flour
Cups-water

Melt the butter in a frying-pan over medium/high heat, add the onion and sauté gently until golden brown in color. Cut the flank steak into pieces three by two inches. Dredge these lightly in one tablespoon flour and sauté in the butter until well browned. Remove the meat from the frying-pan; add the salt, pepper, paprika, mustard, vinegar and flour. Mix all together and add the water slowly. Replace the steak in the pan, cover closely and simmer one hour, or until the steak is tender. Serve on a warm platter and pour the gravy over it.

Sunday, April 16, 2017

Scalloped Meat Dish

  SCALLOPED MEAT
 

  • Any left over meat
  • Onions
  • Tomatoes, fresh or canned
  • Soup stock or broth
  • Flour
  • Butter  
  • Bread crumbs
  • Salt
  • Pepper
Into the bottom of a baking dish put a layer of thinly sliced onion, salt, pepper, a sprinkling of flour and a few dots of butter, then a layer of the cooked meat sliced very thin, another layer of onion and seasoning, and then one of meat, moistening it occasionally with a tablespoon of soup stock or hot water in which a bouillon cube has been dissolved. Repeat this until the dish is nearly full. Last put in a layer of raw tomatoes (canned tomatoes may be made to serve the purpose) and cover the top with bread crumbs, salt, pepper and bits of butter. Bake in the oven for one-half hour at 350 degrees.

Tuesday, April 11, 2017

Easy Bean Soup

  EASY BEAN SOUP
 

  • 1 can Kidney beans
  • 1 can Lima beans
  • ¼ cup olive oil
  • ¼ onion
  • 1 clove of garlic
  • 1 sprig of parsley
  • 1 piece/rib of celery
  • 1 can diced tomatoes
  • 1 cup vegetable or chicken broth
  • salt and pepper, to taste
Finely chop the onion, garlic, parsley and celery and  fry in the oil with salt and a generous amount of pepper. When the vegetables are a delicate brown add the broth and the tomatoes. Let all come to a boil, reduce heat and simmer 20 minutes before serving.

Monday, April 3, 2017

Pickled Beets

Pickled Beets 

1 can sliced beets, 15 oz
2/3 Cup- apple cider vinegar
Tablespoons-sugar

Drain beets, reserving liquid.  Bring beets, vinegar and sugar to a boil.  Strain beets, reserving liquid.  Pour beets into a jar, cover with vinegar mixture.  If you need to add a little liquid to the jar, heat liquid from can and add until beets are covered.  Seal jar and refrigerate at least two hours before serving - overnight is best.

Thursday, March 30, 2017

Home-Style Thousand Island Dressing

Sure you can buy it everywhere, but why not try making your own, fresh dressing once in a while.

Home-Style Thousand Island Dressing

½ Cup-olive oil
Tablespoons-lemon juice
Tablespoons-orange juice
teaspoon minced onion
¼ teaspoon-salt
¼ teaspoon-paprika
teaspoon-Worcestershire sauce
¼ teaspoon-yellow mustard
teaspoon-chopped parsley

Place all the above ingredients in a pint fruit jar with lid and shake vigorously until the dressing is well mixed and creamy. Pour over tomatoes, asparagus, peas, beans, spinach or lettuce. Serve as a salad.

Sunday, March 26, 2017

Stuffed Tomatoes

Stuffed Tomatoes

2 firm, good-sized tomatoes
Tablespoonsbread crumbs
Tablespoons-left-over cooked vegetables (peas, beans, celery or corn)
Tablespoon-chopped cooked ham or cooked bacon
1/8 teaspoon-paprika
1 egg
teaspoon -melted butter
½ teaspoon-salt

Pre-heat oven to 375 degrees.
Wash the tomatoes thoroughly and cut a slice one inch in diameter from the blossom end, reserving it for future use. Carefully scoop out the pulp, being careful to leave the shell firm. To the tomato pulp, add bread crumbs, left-over vegetables, chopped meat, egg, melted butter, salt and paprika. Cook the mixture four minutes over medium-high heat. Fill the shells with the cooked mixture. Put the slices back on the tomatoes. Place in a small pan and bake 20 minutes.

Thursday, March 16, 2017

IRISH POTATO SOUP

IRISH POTATO SOUP

8 medium potatoes
1 large onion, sliced
2 tablespoons Mrs. Dash
dash of salt
about a cup of evaporated milk
2 tablespoons butter
Peel and boil potatoes with onion, spices and salt; press all through a colander; then thin it with milk and add a lump of butter, more seasoning, if necessary; bring to a boil and remove from heat.  Serve immediately.

Monday, March 13, 2017

Simple Apple Sauce

Simple Apple Sauce


4 apples, Granny Smith
1/3 Cup-water
Tablespoons-sugar


1 Tablespoon - light brown sugar
½ teaspoon-cinnamon


Wash and core the apples. Add water and cook slowly in a covered pan until tender. Remove cover, add the sugar and cook two minutes. Sprinkle cinnamon on the top.

Wednesday, March 8, 2017

Ham Salad

HAM SALAD
(serves 4)

Ingredients:

½ Cup-chopped ham
Tablespoons sweet pickle relish
Tablespoon-chopped green olives with pimentos
Tablespoons -Miracle Whip salad dressing


Mix all ingredients and chill at least 2 hours before serving.  Spread evenly over toasted bread slices.  

You can substitute tuna or chicken for the ham.

Friday, March 3, 2017

Creamed Tuna on Toast

Creamed Tuna on Toast
(serves 2)

Ingredients:

Tablespoon-butter
Tablespoon-flour
¼ teaspoon-salt
1 Tablespoon diced pimento
Cup-milk
3 slices of bread, toasted and sliced length-wise
½ Cup-tuna, shredded

Melt the butter, add the flour, salt and pimento. Mix well. Gradually pour in the milk. Allow the mixture to boil one minute. Stir constantly. Add the tuna, cook one minute and pour over toasted bread.

Tuesday, February 28, 2017

Cherry Fluff

CHERRY FLUFF

1 can sweetened condensed milk (14 oz)
1 can crushed pineapple (8 oz - not drained)
1 1/2 cups miniature marshmallows
1/2 cup flaked coconut
1/2 cup chopped pecans
1 can cherry pie filling
1 tub Cool Whip (12 oz - thawed)

Stir all ingredients except Cool Whip and mix well.  Stir in pie filling.  Fold in Cool Whip and chill until ready to serve.  This is best if it done the night before.

Tuesday, February 21, 2017

Margarita Pie

This easy recipe makes 2 pies.  Enjoy!

Margarita Pie

1 tub Cool Whip (8 oz)
1 can frozen limeade juice (6 oz - or you can use lemonade)
1 can sweeten condensed milk
2 graham cracker pie crusts

Thaw limeade slightly, but not completely - do not add water - mix with milk and Cool Whip.  Pour into pie crusts.  Chill in refrigerator (or freezer) until ready to serve.

Friday, February 17, 2017

Broccoli and Rice Bake


BROCCOLI AND RICE BAKE



INGREDIENTS:

2 cups chopped broccoli
1 cup cooked rice
1 cup chopped onion
2 cups chopped celery
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup Velveeta cheese, cubed
2 cups cooked chicken, chopped or shredded
2 tablespoons butter
1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 cup French's onions

Pre-heat oven to 350 degrees.  Saute vegetables until tender with 2 tablespoons of butter.  Combine soup, rice, spices, vegetables and cheese.  Pour into a casserole dish and bake for 45 minutes at 350 degrees. Top with onions and bake an additional 5-10 minutes or until browned on top.

Saturday, February 11, 2017

Chocolate Crunch


CHOCOLATE CRUNCH

1 package chocolate almond bark
1 cup peanut butter chips
1 cup Spanish peanuts
2 cups Rice Krispies

Melt almond bark according to package directions.  Stir in peanut butter chips until melted.  Stir in peanuts and Rice Krispies until blended.  Drop by tablespoonfuls onto wax paper.  Let cool until firm and store in air-tight container.

Sunday, January 22, 2017

Turnip Soup

Turnip Soup

  • 10 turnips, peeled and diced
  • 2 onions., diced
  • 2 potatoes., diced
  • 1 small stick of celery, chopped
  • 1 pint milk.
  • 3 pints water.
  • 2 ounces butter.
  • 2 teaspoons salt.
  • 1 teaspoon black pepper
  • 1 tablespoon sour cream
Dissolve the butter in a large saucepan, place in the vegetables sliced, salt, peppercorns, and water, and boil gently for two hours. Strain, return to the saucepan, add milk, simmer a few minutes .  Stir in sour cream and serve.