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
The holidays have officially started - someone brought Russian Tea Cakes into work!
I’ve never made them before, but this looks like a GREAT recipe with which to start:
Ingredients:
1 cup butter
1 teaspoon vanilla extract
6 tablespoons confectioners’ sugar
2 cups all-purpose flour
1 cup chopped walnuts (almonds, pistacchios, or nut of choice)
1/3 cup confectioners’ sugar for decoration
To Prepare:
Preheat oven to 350 degrees F (175 degrees C)
In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts.
Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
Bake for 12 minutes in the preheated oven. When the cookies have cooled but are still warm, roll in remaining confectioners’ sugar. Can roll a second time for a thicker coating.
November 25th, 2008
In the spirit of the holidays, we’re sharing a family favorite recipe for Turkey Day - Crockpot stuffing!
We make this in addition to the stuffing in the bird - which, let’s face it, is never enough! - but you could also serve this up as a vegetarian portion of the meal (obviously sans meat).
Ingredients:
1 cup margarine
2 cups chopped onion (this would be ~1 very large onion or a couple of medium-sized)
2 cups chopped celery
8 oz fresh, sliced mushrooms
¼ cup chopped parsley (or dried)
2 7 oz packages bread cubes (one plain, one seasoned)
3 ½ cups chicken broth (make a little stronger if using bullion, this would be 2 cans of chicken broth soup)
2 eggs, beaten
8 oz browned & drained pork sausage
To Cook:
- Preheat crockpot on HIGH with a small amount of water in it (VERY small!)
- Melt butter and sauté vegetables, then add browned sausage
- In large bowl add both types of bread cubes; pour sautéed veggies & sausage mix over cubes and toss well
- Pour enough boiling broth over cubes to moisten
- Add beaten eggs and mix well
- Add remaining broth
- Pack stuffing lightly into crockpot and cook on HIGH for 45-60 minutes.
- Continue to cook on LOW for 5 additional hours.
Enjoy!
November 24th, 2008
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