Archive for November, 2008
No more dry beef with this killer meat loaf recipe!
Ingredients: Meat Loaf
1 lb. ground beef
1½ pieces of bread (broken into bits)
1 egg
¼ cup milk
1 small onion (finely chopped) OR 1 TBLS onion (minced)
Garlic salt, marjorum, salt & pepper to taste
Ingredients: Meat Loaf Topping #1 (My favorite!)
1 can tomato soup
“Some” chili sauce or ketchup
“Shake” of Worcestershire sauce
“Some” sweet basil
Parsley flakes
Ingredients: Meat Loaf Topping #2
1 can cream of mushroom soup
1 small can of mushrooms (drained)
“A little” dry sherry
Lipton onion soup mix
Directions: Meat Loaf Topping #1
- Mix tomato soup, a little chili sauce (or ketchup), shake of Worcestershire sauce and a little sweet basil
- Pour mixture over meat loaf (before baking) and sprinkle parsley flakes on top
Directions: Meat Loaf Topping #2
- Pour cream of mushroom soup over meat loaf
- Put drained mushrooms on top of that, and add a little sherry
- Sprinkle a little Lipton onion soup mix on top
Directions: Meat Loaf
- Mix all ingredients together and put in loaf pan (or smaller casserole dish)
- Bake at 350° about 1½ hours
November 28th, 2008
This recipe hails from the days when my parents and their friends called the Commodore home…
Ingredients:
2 lbs. stew meat
6-7 carrots & celery stalks
5 onions
3 TBLS tapioca pudding
3 TBLS sugar
1 tsp. salt
¾-1½ cups V8 juice
Directions:
- Put meat & vegetables into 9×13 in pan
- Stir together dry ingredients and sprinkle over meat & vegetables
- Add V8 juice and cover tightly with foil
- Bake at 250° for at least 4 hours
- Add more V8 juice as needed to thicken gravy
November 28th, 2008
Everyone loves using the slow cooker - try this split pea soup recipe…it’ll leave your mouth watering!
Ingredients:
1 ham bone with a “goodly amount” of meat
½ lb. split peas
½ lb. lentils
4 carrots, diced
6 peppercorns
1 good-sized onion, diced
1 bay leaf (if you like)
4 stalks of celery, diced
2 tsp. minced garlic
2 TBLS minced parsley
3 small potatoes, grated
1 quart water (can add more if soup looks too thick)
Directions:
- Combine all ingredients (except potatoes) in crockpot and cook on LOW 8-10 hours.
- Add grated potatoes and hour before serving.
- Remove ham bone, cut off meat and add meat to slow cooker.
November 27th, 2008
This cucumber salad recipe is an old classic…
Ingredients:
2 cucumbers, sliced
6 eggs, hardboiled & sliced
1 medium onion, sliced with rings separated
½ cup of Mayonnaise (or Miracle Whip)
½ cup of Half and Half
2 ½ TBLS vinegar
2 TBLS sugar
Directions:
- Mix together mayo, Half & Half, vinegar and sugar.
- Layer vegetables, salt & pepper and mayo mixture in bowl.
- Place in refrigerator to chill; serve.
November 27th, 2008
From the kitchen of my Aunt Ann comes this fun Jell-o salad.
Ingredients:
1 small package lime Jell-o
1 cup hot 7-Up
1 cup cold 7-Up
1 envelope of Dream Whip
1 small package cream cheese (softened to room temperature)
Directions:
- Combine Jell-o and hot 7-Up; then add cold 7-Up.
- Place in refrigerator to cool.
- Beat Dream Whip with ½ cup milk.
- Beat in cream cheese.
- Add Dream Whip/cream cheese to Jell-o, beat & mold.
The normal recipe will fill a small mold; if doubled fills a large bundt pan.
November 27th, 2008
This is a family favorite that Mom’s been making for years. It takes cole slaw to a whole new level!
Ingredients:
3 TBLS butter
3 oz. slivered almonds
1 package Ramen noodles (chicken-flavored)
1 small head of cabbage
1 bunch of green onions
1/3 cup salad oil
1/3 cup white vinegar
1/3 cup sugar
Envelope of soup flavor
2 TBLS. soy sauce
Directions:
- Brown the Ramen with butter & almonds until golden brown, let cool.
- Shred cabbage & chop green onions.
- Combine salad oil, vinegar, sugar, soup flavor & soy sauce.
- Mix together all 3 groups & serve.
November 27th, 2008
Here’s an interesting twist to punch up the normal scrambled eggs you normally see for brunch. Make this the day before you wish to serve.
Ingredients:
4 slices of bread, cubed (no crust)
1 ½ lb. pork sausage, fried & drained
1 ½ cups shredded cheddar cheese
10 eggs, slightly beaten
3 cups milk
1 ½ tsp. dry mustard
Salt & pepper to taste
Directions:
- Butter a 9×13 pan. Place bread crumbs & meat in bottom. Top with cheese.
- Combine eggs, milk, mustard, salt & pepper and pour over the top.
- Cover and refrigerate overnight.
- Bake, uncovered, for 1 hour at 350°
Voilá!
November 27th, 2008
From the kitchen of my Aunt Jackie…these may not be fat-free, but they ARE scrumptious! This is one of those non-measured, “wing-it” recipes.
Ingredients:
Whole green beans
Thickly-sliced bacon
¼ cup brown sugar
1 stick of butter, melted
Garlic salt
Toothpicks
Directions:
- Wrap 3 to 4 green beans in ½ piece of bacon and secure with toothpick.
- Mix melted stick of butter with ¼ cup (or so) of brown sugar
- Pour butter mixture over the top of bundles.
- Bake in shallow baking dish at 350° until bacon is crispy; usually 1 hour.
November 27th, 2008
Try these tasty, marinated carrots from the table of my Aunt Cindy - as a side dish for a normal dinner or Thanksgiving - they’re a crowd-pleaser!
Ingredients:
2 lbs baby carrots
1 green pepper - thinly sliced
1 onion slice
½ cup white sugar
1 tsp salt
1 tsp pepper
1 tsp dry mustard (can also use regular mustard)
½ cup salad oil
1 can tomato soup
Directions:
- Cook carrots in unsalted water until tender & drain (approximately 10 minutes
- Place in bowl and add onion & green pepper
- Mix remaining ingredients in sauce pan and bring to boil.
- Pour mixture over carrots and mix.
- Can serve hot; for cold dish refrigerate at least 12 hours before serving.
November 27th, 2008
This tasty cranberry sauce recipe brings new zest to an old Thanksgiving complement!
Serves: 8
Yields: 3 ½ cups
Total Time: 15 min
Prep Time: 5 min
Cook Time: 10 min
Ingredients:
6 cups (12-ounce) cranberries (2 bags)
1 tablespoons grated orange zest
1 cups fresh orange juice
1 ¼ cups granulated sugar
¼ cups grenadine syrup
2 tablespoons red-wine vinegar
Directions:
1. In a large saucepan, combine all ingredients and bring to a boil.
2. Reduce heat to low; simmer 6 minutes, until cranberries are soft and liquid has reduced to a thick syrup.
3. Pour into a serving bowl and let cool to room temperature. Cover and refrigerate.
Happy eating!
November 27th, 2008
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