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Recipes
 

I know that recipes have nothing to do with crochet - unless you consider a pattern a recipe. However, I had this page on another site which I’m discontinuing and I needed these where I could get to them. :-) I also thought other people might enjoy them.

These are recipes that my family uses which I’ve accumulated over time. Most are passed down from friends and relatives and adjusted by me as to what my family likes and what ingredients are available. If it’s here, it means someone liked it.:-)


Main/Side Dishes

Soup
Andouille Baked Potato Soup
Chicken Soup
Vegetable Soup

Pasta
Baked Spaghetti

Gumbo
Chicken/Sausage crock pot Gumbo
Shrimp Gumbo (Granny)
Chicken/Sausage Gumbo a la Todd
Shrimp Gumbo a la Todd

Meat dishes
Lemon Chicken
Simple Baked Chicken
Stuffed Chicken Breasts
Cocktail Meatballs
Ham
Meatloaf
Karen’s Meatballs
Pork Chops
Pork Chops (Joyce)
Oven Roast
Oven Baked Steak
Crock Pot Roast
Oven Baked Steak
Turkey
EZ Ribs
Turkey or Ground Beef Chili

Casseroles
Black Bean Casserole
Green Bean Casserole
Yellow Squash Casserole

Jambalaya
Ham Jambalaya
Jambalaya Sandwich
Spicy Jambalaya chicken/sausage
 
Other
Sandie’s Biscuits
Todd’s Horta Biscuits
Bacon Deviled Eggs
Crawfish Bisque
Hash and Cheese
Smothered Corn and Shrimp
Uncle Ben's Long Grain and Wild Rice
Macque Choux
Vegetable Creole
Meatball Party Sauce
Joyce’s Potato Salad1
Potato Salad
Rice
Rice-a-roni
Sausage Gravy
Waffles
Yams
 
Desserts
Blackberry Jam
Buckeyes
Cake Mix cookies
Cereal Balls
Chocolate Icing
Cocoa/Peanut Butter Krispies
Sandie's Favorite Chocolate Fudge
Dad's Great Peanut Butter Fudge
Crisp Peanut Balls
Sandie’s Favorite Gingerbread Cookies
Gingerbread Cookies 2
July 4th Ice Cream
Marshmallow Dessert
Microwave Peanut Brittle
Stella's Red Velvet Cake
Stella's Stellar Rum Cake
Kent’s White Chocolate Bread Pudding and Sauce
 
Liquid Refreshment

Kate's Favorite Hot Chocolate
Sandie’s Favorite Hot Chocolate
Peanut Butter Milkshakes
Pineapple Frappes
Spiced Tea
Sherbet Punch
Eggnog Punch
Lemonade


Oven Baked Steak
This is a variation of my hubby's recipe. Mine is simpler because he is the better cook. LOL You can use whatever kind of steak you enjoy eating. I used top sirloin, though I also like rib eyes, but they are more expensive and more fatty.

Ingredients
steak
McCormick unseasoned meat tenderizer
McCormick Season All
wire rack sitting in shallow baking pan
Pam cooking spray

Instructions
Preheat oven to 325 degrees.
Turn your stove fan on high.
Spray pan with nonstick cooking spray.
Set pan on stove on high temperature so it can heat. I use a Magnalite or cast iron skillet. This takes approximately 10 minutes. Bottom of pan may blacken a little.
In the meantime, sprinkle generous amount of meat tenderizer and Season All on both sides of each steak.
When pan is VERY hot, place steak in pan. It will season and smoke so make sure you have that stove fan on high.
Brown each side of steak for approximately 2 minutes (until a nice blackened crust has formed).
Turn stove off.
Place seared steak on wire rack (which should be sitting over a shallow baking pan). Note: Use a pan which is deep enough to prevent spillage of juices into the oven.
Bake 25 minutes.
While that bakes, you can fix your side dishes.
Remove from oven carefully and eat piping hot. Enjoy!

The original:

Best Steak You Can Make at Home
Make a juicy, restaurant-style steak at home.

Ingredients
1" steak
olive oil
salt
pepper
garlic-infused, extra-virgin olive oil (optional)

Directions
1) Put your heavy-bottomed, cast-iron skillet on the burner and turn the burner on high until fully preheated, 10 to 15 minutes. A gas burner is preferable to electric. Make sure your vent-hood is going full-blast. The cooking surface should be piping hot when the steak hits the skillet.

2) Preheat your oven to 325 F.

3) Rub steak with olive oil; coat with a salt-and-pepper seasoning mix. (Optional: add a small amount of sugar to the mixture to speed up browning.)

4) Sear in hot skillet for 2 minutes per side until you have "an impressive crust."

5) Rest seared steaks on wire rack over shallow baking pan (or on a sheet pan).

6) Baste seared steak with olive oil. (Optional: use garlic-infused, extra-virgin olive oil.) Place baking pan with rack of steaks in oven.

7) Finish steaks in 325 F oven for up to 25-30 minutes "to reach a rosy pink medium."

8) Steaks are done when an instant-read thermometer, plunged deep into the steak from the side, registers 140 degrees, but it will not hurt steaks, especially filets, to cook to an even higher internal temperature. If they're ready, but you're not, simply turn off the oven and crack the door. That'll buy you at least another 10 minutes.

From the cook
My steaks were rib eyes and more like 3/4" and, after 25 minutes, were grey throughout, but still juicy -- a perfect medium well. In another attempt, using sirloin, I found that I needed to cut that 25 minutes back to about 20, or even less, depending on the thickness of the meat. You should watch the steaks closely the first time you try this technique.



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Bacon Deviled Eggs

Ingredients
12 eggs
4 tblsp mayonnaise
3 tsp spicy mustard
3 tsp relish
salt and pepper to taste (or Tony Chachere's)
bacon bits


Instructions:
Hard boil 12 eggs. Peel and cut long-wise. Place yolks in separate container. Mash egg yolks. Add mayonnaise, spicy mustard, relish, salt and pepper (or Tony Chachere's). Mix well.

Fill the egg whites with the yolk mixture. Top with bacon bits or crumbled cooked bacon.





Crawfish Bisque
A Southern classic.

Ingredients
1/2 cup butter
1/2 cup chopped onion
1 lb crawfish tails
2 cans Cream of Potato Soup
1 can Cream of Mushroom Soup
1 can (15 oz) yellow corn
1 can (15 oz) white corn
1 8oz package of cream cheese
1 pint half-and-half
1 tablespoon creole seasoning (such as Tony Chachere's)

Instructions
Melt butter in a large pot over medium heat. Saute chopped onion until clear. Add crawfish, potato soup, mushroom soup, yellow corn, white corn, and cream cheese. Stir until cheese melts completely into mixture. Pour half-and-half into the pot and mix thoroughly. Season with creole seasoning. Cook about 15 minutes until crawfish is tender over medium heat.



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Yams

Ingredients
5 sweet potatoes
1 quarter teaspoon salt
1 quarter cup butter
2 eggs
1 teaspoon vanilla
1 half teaspoon cinnamon
1 half cup sugar

Instructions
Bake sweet potatoes, peel, and mash. In a large bowl, mix with other ingredients and transfer to buttered baking dish. Cover in topping (recipe below) and bake for 30 minutes at 350 degrees until topping is crisp and slightly browned.

Topping

Ingredients
one half cup chopped pecans
1 quarter cup butter
3 quarter cup packed brown sugar
3 tablespoons flour

Instructions
In a medium bowl, mix ingredients until topping resembles coarse meal. Sprinkle over sweet potato mixture before baking.


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Cooking Rice  (not in a rice cooker)
(with thanks to Water Maid and Mahatma)

I no longer use a rice cooker, but I don't cook large amounts of rice very often so I forget how to do it. Here's my reminder. (I use Success Rice when just cooking a small amount for hubby and myself). You may have to adjust the times to your taste and your microwave. I generally use Water Maid rice.

My procedure for MY microwave - water/rice in ratio 2:1, cook 5 1/2 minutes on high, then cook 15 minutes at half-power (setting #5 for me), 5-10 minutes standing. I do not add salt.

Ingredients
1 cup rice
2 cups water
smidge of salt

Instructions

Mahatma Cooking Directions - In the Microwave
In a 2 quart microwave safe dish combine 2 cups water and 1 cup rice. Add margarine and salt, if desired. Cover and microwave on HIGH for 5 minutes. Reduce setting to 50% power, microwave for 15 minutes or until all the water is absorbed. **It is recommended that only 1 cup rice be prepared in the microwave at a time. Microwave ovens vary. Cooking times are approximate.

Water Maid Cooking Directions -  In the Microwave
In a 2 quart microwave-safe dish combine 2-¼ cups water and 1 cup rice. If desired, add tub margarine and salt. Cover and microwave on HIGH for 5 minutes. Reduce setting to 50% power, microwave for 15 minutes. Let stand for 5 minutes. NOTE: It is recommended that only 1 cup rice be prepared in the microwave at a time. Microwave ovens vary. Cooking times are approximate.


Cooking Rice On the Stove
In a heavy saucepan, bring 2 cups water to boil. If desired, add tub margarine and salt. Stir in 1 cup of rice. Cover. Reduce heat and simmer for 20 minutes or until all water is absorbed. Makes about 3 cups cooked rice.


Rice cooked this way reheats well and you won't lose some of your rice, as you sometimes do in the bottom of a rice cooker.


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Chicken/Sausage Gumbo ala Todd
This is my husband's recipe which has had rave reviews. :-)

gumbo-small

Ingredients
3 lbs of boneless, skinless chicken breasts
1 lb Richard's Hickory Smoked Anduoille sausage
4-6 cups uncooked rice (or amount needed to feed everyone!)
Savoie's dark roux
Better than Bouillion chicken base
Chopped onions, green onions, bell peppers
    note: hubby makes up "packets" of these veggies and freezes them so he just pulls one out when he is ready to cook
Paul Prudhomme's Magic Salt Free Seasoning
Cayenne Pepper
Crab Boil

Directions
1) Put 4 quarts of water to boil in large pot
2) If frozen, defrost 3 lbs chicken breast tenderloins
3) Slice into circles 1 package of Richard's Hickory Smoked Andouille sausage
4) With water just barely boiling, add 4 heaping tablespoons of Savoie's dark roux. Stir until dissolved. Set timer for 15 minutes. Set heat to medium.
5) When timer goes off, add 4 tablespoons of Better than Bouillion chicken base. Stir until dissolved. Set timer for 15 minutes.
6) Add one-half teaspoon cayenne pepper and one teaspoon crab boil.
7) Add one packet onions, green onions, bell peppers, etc.
8) Sprinkle Paul Prudhomme's Magic Salt Free Seasoning just so it covers the surface. Stir.
9) When timer goes off, add chicken and sausage. Bring to a boil.
10) Cover and reduce to medium heat. Cook for 1.5 to 2 hours, stirring occasionally.
11) Prepare rice.


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Granny's Shrimp Gumbo

This is bayou food. :-) I have lived in Louisiana my entire life and made my first successful gumbo at age 46. Yes! Thank you, Mom! For those Cajun wannabes, here is how Mom told me to do it. Okay, I actually measured the stuff because Mom said, a heaping spoon of this and a bit of that. You know how these great cooks are! Okay, one BIG hint - do NOT use a Teflon coated pot.

Ingredients
1 to 2 tsp salt, depending on how much you like salt - I find it better to put less and have everyone add their own afterwards but you need to put some in while cooking
2 packs peeled shrimp (deveined, if desired), fresh or frozen, more or less depending on how many you want in each bite :-)
1/2 - 2/3 cup vegetable cooking oil (enough to just cover the bottom of your pot)
1 1/3 - 1 1/2 cups all-purpose flour (enough to give it a pasty, not watery look)
McKenzie’s seasoning blend (or any containing onion, celery, red and green pepper, parsley) 10 oz. bag
1 gallon water (I use Abita Springs but whatever your family likes is fine)
4 cups cooked rice (or enough for your family) (more if you don't want to cook more for tomorrow's leftovers)
1 VERY long spoon
large, tall Magnalite soup pot (big enough that when you put in a gallon of water it's just over half full - that way it won't splash on you as you're stirring - that's not a strict rule :-)  I just find it more convenient. You can use a smaller pot if you want)

Instructions
Gather all ingredients and keep near stove.
Pour cooking oil into pot. It should just cover the bottom of your pot. Heat on med-high fire. When cooking oil is very hot, slowly pour in flour.  Stir constantly until mixture is a deep brown. (That’s called "making a roux".) It should be a pasty consistency, not watery. If it's too watery (shiny), add a more flour, a little at a time until you think it's right. Be careful not to burn. If you stir constantly, it shouldn't burn. Add seasoning blend. Stir until thoroughly covered. Add defrosted shrimp and salt. Stir until shrimp is light pink. Add half the gallon of water. If your gumbo broth does not look too thin, you can add more. If it doesn’t look brown, then that’s probably enough. Boil at medium heat for about half an hour or until vegetables and shrimp are cooked. Then simmer another half hour.

Serve with rice.

Note: You don’t have defrost shrimp. You must be able to get them out of the plastic bag or container in which they were defrosted, of course. You can let shrimp defrost in pot, but make sure they're defrosted before you add water. I find this makes it more difficult to stir so I prefer to defrost first. You can defrost by putting them in a colander and let water flow over until ice melts or set in your refrigerator in a container in the morning if you want to use for supper. It’s easier if you have prepared ahead. Always be careful and wash hands and utensils.

Extra note: It’s great to have help – young ‘uns can go grab you a towel or find your apron, or get ingredients for you while you make your roux. My arm gets tired stirring after a while and it's really nice to have a big, strong man to help stir once you've put the shrimp in. :-)


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Shrimp Gumbo ala Todd
This recipe is Todd's take on the shrimp gumbo that Sandra's mom used to make. It is "Sandie Approved".

Ingredients
2 lbs of peeled shrimp
9 oz package of lump crab meat (optional, since this is so expensive!)
4-6 cups of rice
2 heaping tablespoons Savoie's dark roux
1/3 jar Better Than Bouillion chicken base
Chopped onions, green onions, bell peppers, etc.
1/4 tsp Cayenne pepper
1/2 tsp Crab boil

Directions
1) Put 2.5 quarts of water to boil in large pot.
2) Defrost shrimp (if necessary).
3) With water just barely boiling, add 2 heaping tablespoons of Savoie's dark roux. Stir until dissolved. Set timer for 15 mins. Set heat at medium.
4) When timer goes off, add 1/2 teaspoon crab boil and 1/4 teaspoon of cayenne pepper.
5) Add 1/3 to 1/2 of the 8oz jar of Better Than Bouillion chicken base. This is where all the salt in the recipe comes from. You'll have to figure out what tastes best to you. Start with the lesser amount! Near the end of the cooking cycle if you find it is too salty, add some more water.
6) Add one packet onions, green onions, bell peppers, etc. (1 to 1.5 cups total)
7) Allow to simmer for 10 minutes.
8) Add shrimp and crab meat. Bring to a boil.
9) Cover and reduce to medium heat. Cook for 1.5 to 2 hours, stirring occasionally.
10) Prepare rice.
 

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CHICKEN/SAUSAGE GUMBO for Crock Pot

One day I decided I wanted to make a gumbo. I live in Louisiana--near New Orleans--so not knowing how to make a gumbo is not something I really want to admit. I'm only telling you few people. :-)  Anyway, I've tried many times before and no one would eat the results, so I consulted my good friend and helper, Karen May. She told me this was the easiest gumbo I could make and I could not fail. She was right. They ate it right up. After calling her every time I wanted to make a new gumbo, I decided to write it all down so I could leave the poor woman alone! Here's the recipe. The writing is mine so don't blame Karen if you don't like it! I never use a recipe (or pattern) as is. I have adapted it to our own craziness. Enjoy!

Ingredients
Zatarain’s gumbo base (without rice)
whole chicken
smoked sausage (not hot)
chopped vegetables (Karen uses Dixana. I used pre-chopped frozen celery and bell peppers. You could also add onion if you like onion.)
Campbell's Cream of Chicken soup (optional)
filé seasoning (optional)

Note: If you like a spicier gumbo, use hot sausage and add a bit of pepper and/or hot sauce.

Instructions (2 day method)
If frozen, first defrost chicken in fridge.

Day 1: Wash the chicken well with clean water--no soap :-) . Take all the stuff inside of it out and throw it away. It's got to be good and defrosted so you can stick your hand in there. Put chicken in crock pot. Add about 6 cups of water. Cover and cook all day or until chicken falls off bone. In MY crock pot, I put it on high for about 6 hours). Turn off crock pot. Remove chicken from crock pot. (You might need a large spoon or spatula to get it out.) Put broth aside to cool. Remove skin and bones from chicken. Chop chicken meat into smaller pieces. Refrigerate.

Day 2: Cut up sausage. Skim fat off the cooled broth. Throw away fat. Put broth in crock pot and heat just a few minutes to liquefy it.  Add Zatarain’s gumbo base and stir well, getting rid of any clumps. Add chopped up chicken and sausage. Add chopped vegetables. Add the Cream of Chicken soup for a creamier broth. Stir until dissolved.

Cover crock pot and cook for 4-5 hours.

Cook rice as needed. (Figure about 1/2-1 cup per person depending on how hungry you are--remember to eat slowly so you don't blow up when your stomach realizes how full it is.) Serve with filé seasoning if desired.

Note: The reason for taking two days to make this is so that the cooled fat will rise to the top of your dish so you can skim it off, thus making a healthier meal.

Instructions (same day method)
Use about 8 clean, skinless, boneless chicken breasts instead of a whole chicken. It takes less time to cook. Place the CHICKEN breasts in the crock pot. Cover with about 6 cups water. Set on high for 4 hours, then test it with a fork. If it is easy to pierce with a fork, you can move on. Remove the chicken from the crock pot. You will probably need a large spoon with holes to do this. Carefully, strain the remaining water using a small-holed strainer. Remember the crock pot is still on and the porcelain base is HOT. Be careful.

Take the water you just strained, and put it back into the crock pot. Add the Zatarain's gumbo base to the water and stir well, getting rid of any clumps in the base. Add your vegetables -- I use frozen, pre-cut celery and bell peppers. Add Campbell's Cream of Chicken soup. Stir well.

Cut chicken into small pieces. It should just about fall apart. Return pieces to crock pot. Stir well.

All of this should take just a few minutes. Cook for about 2 hours on high. After this, it is probably ready to eat. You may put it on low for about another hour and then on warm until there is someone ready to eat it. :-)

Don't forget to cook the rice!

Add filé seasoning, hot sauce and/or pepper as desired.


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CHICKEN SOUP for crock pot

Okay, I cheated. This is just Day 1 from the two day gumbo above. :-) After you've chopped up the chicken, just stick it back in the broth, add any seasonings or vegetables you like and voila! yummy soup. The same day method will not give you the good chicken broth that the two day will. If you want to use that broth, I'd add a few chicken bouillon cubes or perhaps the cream of chicken soup. I haven't done this, however, so if you try it, let me know how it comes out. *wink*

If you want a soup with less fatty products, just keep the broth and chicken separate, refrigerate, and once the fat has come up to the top just skim it off. Then you can place the chicken back in the broth, warm and eat. Add cooked noodles or vegetables if you want a little variety.

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Uncle Ben's long grain and wild rice
This is an adaptation of the instructions on the box

Ingredients
1 box Uncle Ben's long grain and wild rice (regular, not fast cook)
2 1/3 cups water
2 chicken bouillon cubes
1 tblsp butter or margarine (melted)

Instructions
Heat 1/3 cup of the water and add bouillon cubes. Stir until dissolved.
In saucepan, combine chicken broth, rest of the water, rice, and margarine. Stir. Add seasoning packet. Stir until dissolved. Bring to boil. Cover tightly. Reduce heat. Simmer about 25 minutes.

For 2 boxes, use 4 1/4 cups water and 2 tblsp butter/margarine


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How to make waffles Sandie's way
This morning hubby requested waffles, so I set about providing them. As I worked, I thought to myself, I should write this down. If something happens to me, this could be lost forever. LOL So I DID write my procedure down and here I am to share it with you. I hope you get a chuckle out of it.

Note: My waffle iron was purchased at Walmart. It is a GE Model 898678. This one. http://www.walmart.com/ip/GE-Rotating-Waffle-Maker/15063552 . You pour the waffle batter in, then turn it over. This is a fantastic waffle iron. I love it. It never sticks and the waffles are amazing.

For those who like their instructions quick and easy:

Ingredients:
2 cups Pioneer baking mix
2 1/2 tablespoons melted butter or margarine
1 1/2 cups milk
2 eggs

Combine and mix ingredients. Cook in waffle iron for 3 1/2 minutes (or amount of time your iron requires).

You can use this exact same batter for pancakes, but I generally make it a little thinner.

The Sandie way:

Very important. Make coffee first! I set water to boil before I start anything else. Folger's Instant Decaf. Now don't tell me that isn't "coffee". It works for me.
Drink coffee throughout this process. As I say, this is very important. If you do not do this, something will go wrong. If you start by forgetting to actually put coffee in your cup and try to drink hot water, return to bed, get more sleep, and try again later. If you are not a coffee drinker, I'm sorry but you cannot make waffles. *smile* Just kidding!

For those who like to think ahead you will need Pioneer baking mix, 2 eggs, 2 1/2 tablespoons butter or margarine, several small bowls, a whisk or an electric beater if you're lazy, forks, a waffle iron, syrup, plates, a large bowl for mixing and one for leftover waffles, wax paper, paper towels... I think that's everything but no promises.

Here's the procedure:

Pull 2 eggs out of the box (I get Eggland large), grab a paper towel (I use Bounty select-a-size), a small bowl (I have Corelle), and a fork or small whisk. Crack the eggs into the bowl and set the shells on the paper towel. Wrap shells in paper towel and throw away. Beat eggs. Set aside.

Take butter or margarine stick out of the fridge. Cut 2-3 tablespoons off. Unwrap. I generally go with 2 1/2 because it is too early to make those important decisions. :-) Place in small microwave safe container. Melt in microwave 20-30 seconds. Set aside.

Make milk. (Or if you already have milk in the fridge, you can use that but you'll miss the full experience. LOL) In a tall glass, place 1/3 cup Carnation milk powder and 1 cup COLD water. Mix well. I say again, mix WELL. Do this twice. OR put 2/3 cup powder and 2 cups cold water in a large container. This will not fit in a regular glass. *voice of experience* Note that this makes 2 cups of milk, but you will only use 1 1/2 cups of this mixture. If you're one of those math people you can figure out how to make 1 1/2 cups of milk, but then what will you use in your coffee for the next few days?? Eh??

Check out the area around the waffle iron. If there is anything plasticy or anything that might melt, move it. Then plug waffle iron in so it can heat. You do not have to spray the iron with anything. At least I don't have to.

With 1 cup measuring cup, measure out 2 heaping cups of Pioneer original baking mix and place in large bowl. I use a large plastic Tupperware bowl, but any bowl of adequate size is okay. If you use a metal bowl it will go clankety clank as you whisk or beat it. *smile* Take a whisk and sort of stir that powder into submission. When it's cold it may be lumpy. I figure if it's lumpy to start off with that won't bode well for the future mixture. This is an optional step. You might not mind lumpy powder. (If you haven't made waffles in a long time, better check the expiration date on that box. If expired, put milk, eggs and butter in fridge and go to store.)

Add 1 1/2 cups of milk, the eggs, and melted butter/margarine to the baking mix. With your whisk, or beater if you decided to be lazy, stir really well until smooth. If needed, add a small amount more of milk, like a tablespoon perhaps. You want this mixture to be pourable, not too thin, not too thick. (Whether you need more milk or not will depend on how much of a "heap" you put into that measuring cup. There is no wrong answer. heh)Your batter may thicken if you're making a lot, so you may have to add a TINY bit of milk later, but maybe not. You don't want it too thin. That is for pancakes and you are making waffles.

Tell the dog it is not ready yet. Be patient.

Pour the batter into a 4 cup measuring cup to make it easier to pour onto the waffle iron. I use a Tupperware plastic one as it is lighter than glass. Put paper towel on countertop and set batter-filled cup on it. Cup will drip so this will help with cleanup.

Put all used dishes in the sink, add water to those things that need to soak (like the bowl) and stick whisk in there.

If the waffle iron is hot, open iron, pour batter onto iron. On mine you pour the batter into the center and it will spread out to the ends after you turn it. Close iron. Quickly place cup back on paper towel.

Turn waffle iron over (ONLY IF YOURS IS ONE THAT TURNS! If you try to turn one that doesn't turn, bad things will happen.). Set timer for 3 1/2 minutes. That is how long I do mine. On mine, when you turn it over, the light is off and it goes on when it's done. We like ours crispier, so we leave it another minute. I have found that if I set the timer for 3 1/2 minutes after pouring, it comes out pretty well. You may have to adjust this for your own iron and your taste. On the very last pancake, if it is smaller than the others - I use every bit of batter - you may need to lower the time to 2 1/2 or 3 minutes. Also if you are making a LOT of waffles you may need to lower it to 3 minutes per waffle as the iron gets really hot.

Tell the dog it's almost done.

While waiting for the first waffle to cook, gather plates (one for each person eating and one to hold the waffle coming off), a container to hold leftover waffles, wax paper to separate the leftovers, a fork to get the waffle out of the waffle iron, syrup or butter or whatever you put on top of your waffles (I like mine plain) , glasses for beverages. I put my plate right where I'm cooking as I eat right there.

By this time, the timer goes off. With the fork, gently lift up one edge of the waffle. You should be able to pull the waffle off the iron once the edge is lifted. Place waffle on the holding plate, pour more mix on the iron, and reset timer to 3 1/2 minutes.

Deliver waffle. Once delivered you are not responsible for that waffle.

Turn on computer. Empty or fill dishwasher. Drink coffee.

When timer goes off, follow steps above to remove waffle. If this is yours, rejoice and eat, throwing small bits to the dog prancing around your feet. If everyone has been fed, this one goes into your leftover container. Cut a piece of wax paper and when waffle is cool - which it probably is by the time you do that as they cool really quickly - place wax paper over it. Next leftover waffle will be placed on top of the wax paper and another piece of wax paper placed on top of it, etc. In my bowl I can get at least 3 waffles. Yes, it's a big round Tupperware bowl. I have lots of Tupperware. :-) I used to sell it when I was in my 20s. Yes, that was a long time ago. Tupperware has a lifetime warranty. I digress.

While each waffle is cooking, set about cleaning up your work area. This makes it a painless process. You have at least 3 minutes between each waffle. At the end, don't forget to pick up your wax paper and put the leftovers in the fridge for tomorrow's breakfast.

Special notes:
How many bits you give your dog depends on how large the dog is. Do not give a tiny dog a whole waffle. They will beg. Be strong.

Always inquire if members of the household want a waffle. If they say no, do not be surprised if they show up before you're done and would like one. Always ask if your patrons have had enough. They will say yes. Do not be surprised if they return in a while and say maybe a half of one. Smile and eat the other half. It is hard to resist the smell of waffles wafting in the air throughout the house. :-) Especially your delicious waffles.

If you post that you are making waffles on Facebook or Twitter, do not be surprised if you get many begs for a share. Thankfully, most of these people do not live close enough to actually show up, so you are free to offer them one if you like. ;-) If they do show up, hey make more! It will be a good time for all.

That's it. Waffles Sandie's way.

Enjoy!


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Sandie’s Biscuits

Ingredients
Pioneer original biscuit and baking mix (I use about 1 heaping tablespoon per biscuit)
1% milk

Preheat oven to 450 degrees F.

Add appropriate amount of milk to baking mix. (Official instructions say 3 to 1 mix to milk) Stir until it is the proper consistency - not too stiff but not too liquid, not too lumpy. If you add too much milk, just add more baking mix until you have the proper consistency. It should be thick and pasty.

If you want drop biscuits, just spray your pan and drop them onto the pan with a tablespoon. You will probably need a second small spoon to get it all off the first one.

If you want shaped biscuits, you can use a glass or special round cutters (or any shape you want really). On a piece of wax paper, spread some extra baking mix to help with stickiness. Drop your mixture onto the wax paper on top of the baking mix. Spread a bit more baking mix on top so your hands also don't get all sticky. Knead the mixture a while and flatten. It should be smooth and come up easily. If it is still too sticky, sprinkle a bit more mix on it and roll it around again. Use the glass to cut circles out of the flattened mix and place the circles on your pan. When you've gotten all the circles you can get out of it, recombine the leftover bits, flatten, and make more until you run out of mix.

If you find you’ve made too many, you can put the leftovers in a plastic bag and warm in the toaster oven later.

Bake at 450 degrees for 15 minutes. Official instructions say 11 to 13. That probably depends on your oven. Official instructions below.

The OFFICIAL recipe on the box says:
3 cups Pioneer Original Biscuit and Baking mix
1 cup milk
Heat oven to 450. Mix ingredients well. Turn onto floured surface. Shape into a ball. Knead 3 or 4 times. Roll 1/2" thick. Cut with 2" cutter without twisting. Place together on lightly oiled baking sheet. Bake 11 to 13 minutes. Brush with melted butter. Yield: 18 biscuits.


Todd's Horta* Biscuits
4 heaping tablespoons Pioneer original biscuit and baking mix
1% milk (or whatever kind you prefer)
Kraft sharp cheddar shredded cheese (we use reduced fat)
pinch of cayenne pepper
bacon bits
melted butter or margarine

Add appropriate amount of milk to the baking mix and stir so that it is not stiff but not too liquid. Add pink of red pepper. Stir well. Add bacon bits to taste. Stir well. Add enough cheese so that the mixture is totally infused with it (more is always better!). Stir well. You may need to add a small amount of milk so it is not so stiff. The mixture will be lumpy.

Divide mixture and drop into a greased baking pan and bake at 450 degrees for about 14 or 15 minutes. Check often as the timing depends on your oven and they brown quickly.

Remove biscuits from oven and baste with melted butter or margarine.

Will make 4 biscuits.

*So named because they resemble the alien Horta from Star Trek: TOS.


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Lemon Chicken for crock pot
I don't know where I got this recipe. It was in my recipe box.

Ingredients
6 skinless, boneless, chicken breast halves
1/4 cup all purpose flour
2 tblsp vegetable oil
1/4 cup butter or margarine
3 tbsp lemon juice
1 6.9 oz box of Rice-a-Roni (chicken flavor)
2 tbsp grated parmesan cheese

Instructions
Dip chicken in flour. In large skillet, heat oil and butter/margarine over medium high heat. Just heat it until margarine is melted. Doesn't have to be boiling hot. Add chicken. Cook chicken (at least 5 minutes on each side). Remove chicken from skillet. Set aside in deep dish. In same skillet, stir lemon juice into oil/margarine mixture. Pour new sauce over chicken. Keep warm.

In same skillet, prepare Rise-a-Roni per package directions (In a large skillet, combine rice-vermicelli mix and 2 tblsp margarine or butter. Sauté over medium heat until vermicelli is golden brown, stirring frequently. Slowly stir in2 1/2 cups water and Special Seasonings; bring to a boil. Cover and reduce heat to low. Simmer 15 to 20 minutes or until rice is tender.
Let stand 3 minutes before serving.)

Top with chicken and lemon sauce. Sprinkle with cheese.

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Simple Baked Chicken

Preheat oven to 375 degrees
Spray baking sheet with Pam or other spray if needed. Season chicken as desired. Place chicken on baking sheet.
Bake at least 30 minutes, turning chicken over about halfway through.
Always cook chicken thoroughly.

Option 1: About 5 minutes before cooking is complete, brush on barbecue sauce.

Option 2: Use Shake 'n Bake per directions on box.


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Cocoa/Peanut Butter Krispies
This is a chocolate and peanut butter alternative to Rice Krispies squares. Try it once and you'll never go back to "vanilla" Krispies treats.

Ingredients
1 cup sugar
1 cup light corn syrup
1 cup creamy peanut butter
6 cups Cocoa Krispies

Directions
Lightly grease a 13" x 9" or 9" square pan. Combine sugar and corn syrup. Cook and stir over medium heat until the sugar is dissolved. You know this has happened when the mixture goes from white to clear and the top is filled with bubbles. Now stir in the peanut butter until it is melted. Remove from heat. Slowly add the cereal and mix well. Press into the pan and allow to cool. Cut into squares and enjoy with an ice cold glass of milk.


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Crisp Peanut Balls
My sister-in-law Mona says these are almost like a crispy Buckeye! How yummy is that?

Ingredients
½ cup sugar
½ cup light corn syrup
1 cup peanut butter
3 cups of crisp rice cereal

Directions
Combine sugar and corn syrup. Cook and stir till sugar is dissolved. Stir in peanut butter till melted. Remove from heat. Add cereal, stirring till combined. Drop by rounded teaspoons onto waxed paper-lined cookie sheet, or shap into 1 inch balls. Makes about 64.

Variation
Optional, but extra good--dip each ball into melted chocolate. Let chocolate harden.


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Eggnog Punch
Hubby had this at an office party. The attraction here is that the eggnog is not as thick and cloying as it can sometimes be. This punch tastes a little sweeter and much lighter. Highly recommended.

Ingredients
6 quarts of eggnog
2 pints of vanilla ice cream (Hagen Daas)
½ liter of 7Up
Generous sprinkling of freshly grated nutmeg

Directions
Add softened ice cream to punch bowl. Add 7Up, eggnog, sprinkle with nutmeg.


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Microwave Peanut Brittle
This fast and easy peanut brittle was shared by hubby's co-worker. It's about as quick and easy to prepare as a cooked dessert can get.

Ingredients
1 cup white sugar
1 cup salted peanuts
½ cup light corn syrup
1 teaspoon butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Directions
1) Butter a cookie sheet.
2) Combine sugar and corn syrup in a 2 quart glass bowl and microwave on high for 4 minutes.
3) Stir in peanuts and microwave on high 3½ minutes more.
4) Stir in butter and vanilla and microwave for an additional 1½ minutes.
5) Stir in baking soda until light and foamy. Pour onto cookie sheet and spread thin.
6) Cool completely. Break into pieces and serve.


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Lemonade
This recipe is from my sister-in-law's mother.

Ingredients
½ cup lemon juice (more or less to taste)
1 cup sugar

Directions
Add lemon juice and sugar to ½ gallon of water. Stir. Adjust lemon juice and sugar to taste.


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Yellow Squash Casserole
Brother-in-law recommends this good, quick, vegetable dish.

Ingredients
3 lbs of breakfast sausage (i.e. Jimmy Dean’s)
12 large/medium yellow squash (15/18 small)
Cajun seasoning 1 small tub (onions, celery, bell peppers, etc.)
½ jar (small) of chopped garlic
1 stick of butter
Box of unseasoned bread crumbs
1 can chicken broth

Directions
1) Cook and crumble sausage.
2) Remove from pot and cook seasonings down in sausage renderings.
3) Heat squash until soft, if fresh squash (you can also used canned or frozen). Salt and pepper to taste.
4) Mix sausage, squash, seasonings and stick of butter.
5) Mix in bread crumbs until mixture is firm.
6) Smooth out mix in a large casserole pan and cover with thin layer of bread crumbs.
7) Pour chicken broth evenly over the mixture.
8) Cook in preheated oven @ 350° for 1 hour.


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Sausage Gravy
A country classic, great on biscuits, toast, or chicken fried steak.

Ingredients
1 lb pork breakfast sausage (recommend Jimmy Dean Hot Premium Pork Sausage)
1/4 cup all-purpose flour
2 cups milk
salt & pepper (to taste)

Directions
1) Crumble sausage and cook until browned.
2) Stir in flour until dissolved.
3) Gradually stir in milk. Cook until thick and bubbly.
4) Season with salt & pepper to taste.

Promptly refrigerate any unused portion.


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Potato Salad
My sister-in-law makes this family favorite, though she credits the original recipe to our cousin. No matter where it came from, it goes great with gumbo!

Ingredients
10 lbs. potatoes*
1 large onion
kosher dill pickles
1 32 ounce container mayonnaise (Blue Plate or Kraft -- or even Kraft reduced calorie), or more*
6-12 boiled eggs*
yellow mustard
bacon bits
Italian olive salad mix
salt
pepper
butter or margarine

Note: If you're making only the loaded kind, reduce the quantities of the ingredients with the asterisks (*) roughly by half.

Directions
1) Boil potatoes, peel, cut into pieces, and then mash slightly. Divide equally into two bowls.

2) Mix one entire container of mayo with a good healthy squirt of mustard (to taste). You want the mix to have a little tang to it.

3) Chop egg yolks and whites, and add to the mix. Salt and pepper to taste. You may have to add more salt and pepper as you go.

4) Mix into the potatoes. (Note from the cook: At this point I divide the mixture into halves, one half for each bowl. For those who like the plain kind it's done, unless it should be a little dry. If it is, add more mayo/mustard until you're happy with it.)

For the good salad, please continue with the steps below.

5) Chop one large onion in a microwave safe bowl. Add 3 or 4 tablespoons margarine or butter, and microwave until the onions are clear, about 1 or 1 1/2 minutes, stirring occasionally. You may have to add more butter, depending on just how large the onion is.

6) Chop up about a cup of pickles.

7) Chop up a few tablespoons of olive mix, including the pimentos.

8) Mix all of this with the mayo mix, sprinkling bacon bits while you mix.

9) Finally, add this to the potatoes. Adjust by adding mayo, mustard, salt, and /or pepper if necessary.

Note from the cook
I usually sprinkle additional bacon bits and olive mix on top. It gives it more flavor, it makes a prettier presentation, and it distinguishes the good salad from the plain, boring potato salad!
 

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Jambalaya Sandwich
from my husband who got it from his brother who got it from their cousin ...

jambalaya-sandwich

Ingredients
1 lb bacon
1 lb Richards Pork sausage
French bread
1 lb ground pork
1 lb Richards Hot Pork sausage
1 pork tenderloin
PepperJack Cheese
1 Jimmy Dean hot Breakfast Sausage
4 boneless chicken breasts

Directions
Chop bacon into small 1 inch chunks. Brown and drain off most of the rendered fat. Brown Jimmy Dean sausage, add ground pork, season lightly. Chop tenderloin into 1 inch chunks, add to pot. Chop sausage into quarters and then into ½ inch chunks, add to pot. Chop chicken breasts into small chunks, add to pot. Cook until chicken is cooked.

Slice bread down the middle. Line bottom with cheese, spoon in meat mixture. Add cheese to top of meat, sprinkle with bacon bits. Brown bread in oven for about 4 min until bread is crisp.

This makes a lot! But meat mixture freezes well.


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Kate's Black Bean Casserole

1blackbeancasserole


Ingredients:
2 cans black beans (or if you're using dried beans, about 3 to 3-1/2 cups cooked)
1 bell pepper
1 onion
2 or 3 tomatoes
1 cup salsa
2 or 3 cloves of garlic, minced
12 tortillas (6-inch, corn or flour, doesn't matter)
Some shredded cheese (a Mexican blend or cheddar are good, but whatever kind you like)
2 tsp cumin, or chili powder in a pinch
1 tsp cilantro

Directions:
Preheat oven to 350F and chop bell pepper, onion, and tomatoes. Put tomatoes aside and saute beans, bell pepper, onion, garlic, salsa, and seasonings together until the onion is translucent.

Layer half of the tortillas on the bottom of a greased 9x13" baking pan. Layer half the bean/veg mixture and half your cheese on top of the tortillas, then repeat with another layer of tortillas, beans, and cheese. Cover with foil and bake for 15 minutes, or until the cheese is melted and bubbly.

Top with a layer of chopped tomatoes and serve warm.
 

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Hash & Cheese
Everyone does baked mac & cheese--how about something different? This hash brown and cheese sauce casserole was inspired by a dish my husband tasted in the heart of cheese country, Madison, WI.

Ingredients
¼ cup of butter
½ tsp onion powder
1 can of Campbell's Condensed Cream of Chicken soup
2 cups of shredded cheddar cheese
1 cup of sour cream
4 turns of the pepper grinder)
1 tsp salt
1 tsp of Slap Ya Mamma (or equiv Cajun seasoning)
1 lbs bag of frozen shredded hash brown potatoes, slightly thawed

Directions
Preheat oven to 375 degrees. Prepare a 9 x 13 inch glass baking dish with butter or non-stick spray. (Don't forget to take the hash browns out to defrost.)

Melt butter in a large skillet over medium heat. Turn heat to low and stir in the soup, cheese, sour cream, salt, pepper, onion powder and Cajun seasoning. Stir until well blended. Remove skillet from heat and add the shredded potatoes; mix well. Taste and adjust seasonings; turn out into prepared baking dish. Bake at 375 degrees for 45 to 50 minutes.


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Stella's Red Velvet Cake
This is Todd's mother's famous red velvet cake recipe.

Ingredients (cake)
½ cup Crisco
1 ½ cups sugar
2 eggs
2 bottles red food coloring
2 tbsp cocoa
1 cup buttermilk
2 ½ cups flour
1 tsp salt, 1 tsp vanilla, 1 tsp baking soda, 1 tbsp vinegar

Ingredients (icing)
3 tbsp flour
1 cup milk
1 cup margarine
1 cup sugar
1 tsp vanilla

Directions
Cream 1/2 cup Crisco with 1 1/2 cups sugar and 2 eggs. Make a paste with 2 bottles red food coloring and 2 tbsp. cocoa, add to above mixture. Add 1 cup buttermilk, alternating with 2 1/2 cups flour, 1 tsp salt. Then add 1 tsp vanilla, 1 tsp soda and 1 tablespoon vinegar. Fold into cake and bake at 350 for 25 to 30 minutes.

Icing
Mix 3 tablespoons flour with 1 cup milk. Cook until thick. Let cool until very thick.
Cream 1 cup margarine with 1 cup sugar and 1 teaspoon vanilla. Beat the two mixtures together until like whipped cream. Ice cake and add pecans if desired.
 

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Vegetable (formerly shrimp) Creole
This one is by my daughter, Kate Smith. She makes this on her wedding anniversary every year. It is one of their favorite meals.

kate-vega-creole

Ingredients:
1 white onion (1-1/2 to 2 cups chopped)
1 bag green onions (1-1/2 to 2 cups chopped)
1 bag celery (2 to 3 cups chopped)
2 cups mushrooms, quartered
3 bell peppers, chopped
1 cup carrots, chopped
2 cloves garlic, minced (or to taste)
One 28-ounce can diced tomatoes
2 cups vegetable broth
1/4 cup red wine (or more broth)
1-1/2 tsp cumin
1-1/2 tsp paprika
1 teaspoon red pepper
1/2 tsp thyme
2 bay leaves
Salt and black pepper to taste
Creole seasoning to taste
Olive oil

Note: If you want to serve over rice you will, of course, need cooked rice.

Directions:
Saute mushrooms in a small amount of oil and set aside. In a large pot, heat a little more oil and add the green onion, white onion, celery, and bell peppers. Saute 5 minutes. Add garlic and carrots and saute another 5 minutes. Pour in the tomatoes (including liquid), mushrooms, broth, and wine. Add the cumin, paprika, cayenne, thyme, Creole seasoning, and bay leaves. Let simmer for 20-25 minutes. Add salt and pepper to taste and serve over rice.

All times and measurements are really, really approximate. ;) Hope someone enjoys it.

kate


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Cocktail Meatballs
This take on the classic party meatball combines chili sauce and grape jelly to create a sweet and tangy sauce that's sure to please. This particular version came by way of Todd's co-worker, Tami and is adapted for our family.

Ingredients
1 lb hamburger
1/2 cup Italian bread crumbs
1 large egg
1/4 to 1/2 tsp onion powder
1/4 cup milk
1 tsp salt
1/2 tsp Worcestershire sauce
1/2 tsp Cayenne pepper (I use a full tsp if I want really spicy meatballs)
1/4 cup shortening (if cooking on stovetop)

Ingredients for sauce
12 oz. chili sauce
8 oz. grape jelly

Directions
Mix hamburger, bread crumbs, onion powder, milk, egg, salt, Worcestershire sauce, and pepper in a large bowl. Gently shape into 1" balls.

Stovetop: Cook meatballs in shortening in 12" skillet until brown. Remove meatballs from skillet and drain fat.

Oven: Place meatballs in the oven at 400˚ for 20-25 minutes

Sauce: Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted.

Add meatballs to sauce and stir until coated. Simmer uncovered 30 minutes, stirring occasionally so they can absorb some of the sauce's flavor. Serve hot.
Makes 1 lb of meatballs.

Notes from the cook
Though I've never tried it, there is no reason you couldn't cook this in a crock pot. When cooking on stovetop, you may have to add water to thin sauce during cooking.

Chip adds a small amount of mustard to his version of this recipe.

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Joyce's Potato Salad
This potato salad is the hit of family holiday dinners. It will feed a LOT of people and is simple to make as is, and simple to add to if you want extras. Enjoy!

Ingredients:
5# bag of potatoes
6-8 eggs
1 tbsp mustard
mayonnaise (two/three full serving spoons of mayo to start (not COOKING SPOONS, but SERVING SPOONS--larger than tablespoons, but smaller than cooking spoons);
optional: salt, if needed, to taste
optional seasonings: peppers, onion, celery

Instructions:
1) peel and cut the potatoes into approximately four to six pieces, depending on how large they are

2) boil potatoes until fork tender

3) boil eggs

4) shell the eggs and mash to desired consistency

5) add mayo** and about a tbsp of mustard to the mashed potatoes, mixing until you have a rather smooth mixture

6) when potatoes are done, chop them up into smaller pieces

7) combine eggs mixture and chopped potatoes, mixing until you have--VOILA! potato salad

**Note1: with a 5# bag, I usually put in about two/three full serving spoons of mayo to start (not COOKING SPOONS, but SERVING SPOONS--larger than tablespoons, but smaller than cooking spoons); then, I usually have to add more. Remember that this mixture will be added to the potatoes, so you have to be able to mix everything and still have it rather moist. You don't want it to be too dry, but you also don't want it to be so soft you need a spoon to eat it. It may take a couple of attempts to get it right, but you can still add mayo to the mixture of potatoes and eggs if need be.

Note2: Our Dad used to like chopped up seasonings added to his potato salad. If you want to do that, just dice (really small) whatever seasonings you want--peppers, onions, celery--and add to the egg/mayo/mustard mixture before adding to the mashed potatoes.


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Kerry's Smothered Corn and Shrimp

Ingredients
2 medium garlic cloves, peeled & minced
4 c frozen corn kernels, thawed
1/4 tsp cayenne
1 celery rib, finely minced
1/2 tsp salt
1 small red bell pepper, seeded & minced
1 c onions, finely sliced
3 slices bacon, cut in 1/2-inch pieces
1/4 tsp dried thyme, fresh ground black pepper
3/4 tsp paprika
½ stick butter
1 lb raw peeled shrimp

Instructions
1) Put bacon into saucepan, set over med-heat/flame & fry until crisp
2) Remove the bacon with a slotted spoon to a paper towel-lined plate
3) Crumble bacon; set aside. Remove half of the bacon drippings and discard
4) Saute shrimp in bacon drippings until pink 2-3 min then remove from pan and set aside
5) Add onion, bell pepper, celery & garlic to pan
6) Saute about 3 mins.
7) Cover up pan; cook 5 mins.
8) Add corn, cayenne, paprika, thyme, butter, salt & pepper
9) Cook over low to med-heat, stirring often, for 25 mins or until corn begins to wrinkle on the outside (Smother) and the flavors have mixed. (Don’t let the bottom burn)
10) Add crumbled bacon and Shrimp
11) Stir 3-5 min; serve
 

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Andouille Baked Potato Soup
This recipe for the best potato soup you'll ever eat came from some ladies at my BIL's place of employment.

Ingredients
2 medium potatoes (2 ½ cups chopped)
2 links of andouille (I bet pork Tasso would work well also)
3 tablespoons butter
2 cups chopped seasonings (onions, bell pepper, celery)
2 tablespoons flour
4 cups of stock from andouille
2 cups water (I used a can of roasted garlic chicken broth instead of water)
¼ cup corn starch
1 ½ cups instant mashed potatoes
1 teaspoon salt
¾ teaspoon black pepper
½ teaspoon red pepper
½ teaspoon basil
1/8 teaspoon thyme
1 cup half and half
Garnish with cheddar cheese, bacon bits and chopped green onions

Instructions
1) Bake potatoes in microwave or regular oven, set aside to cool.
2) Boil Andouille until tender, keep stock for use in soup.
3) Melt butter in a large saucepan and saute’ onions, bellpepper and celery mixture until light brown. Add the flour to the onion mixture and make a roux.
4) Add Andouille stock, water, corn starch, mashed potatoes and spices to the pot, bring to a boil. (Mix corn starch with the water or broth before adding to the pot and stir to avoid lumps.) Reduce heat and simmer for about 5 minutes.
5) Remove skin from baked potatoes and chop into ½ inch in size. Chop Andouille into small pieces in a food processor. Add baked potatoes, chopped aundouille and half and half.
6) Bring back to a boil then reduce heat and simmer the soup for another 15 minutes or until it thickens. If it is too thick for your taste add water to adjust consistency.
7) Spoon about 1 ½ cups of soup into a bowl, add garnish of your choice, and enjoy.
 

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Yummy Oven Baked Steak
This is a variation of my hubby's recipe. Mine is simpler because he is the better cook. LOL You can use whatever kind of steak you enjoy eating. I used top sirloin, though I also like rib eyes, but they are more expensive.

Ingredients
steak
McCormick unseasoned meat tenderizer
McCormick Season All
wire rack sitting in shallow baking pan
Pam cooking spray

Instructions
Preheat oven to 325 degrees.
Turn your stove fan on high.
Spray pan with nonstick cooking spray.
Set pan on stove on high temperature so it can heat. I use a Magnalite or cast iron skillet. This takes approximately 10 minutes. Bottom of pan may blacken a little.
In the meantime, sprinkle generous amount of meat tenderizer and Season All on both sides of each steak.
When pan is VERY hot, place steak in pan. It will season and smoke so make sure you have that stove fan on high.
Brown each side of steak for approximately 2 minutes (until a nice blackened crust has formed).
Turn stove off.
Place seared steak on wire rack (which should be sitting over a shallow baking pan). Note: Use a pan which is deep enough to prevent spillage of juices into the oven.
Bake 25 minutes.
While that bakes, you can fix your side dishes.
Remove from oven carefully and eat piping hot. Enjoy!

The original:

Best Steak You Can Make at Home
Make a juicy, restaurant-style steak at home.

Ingredients
1" steak
olive oil
salt
pepper
garlic-infused, extra-virgin olive oil (optional)

Directions
1) Put your heavy-bottomed, cast-iron skillet on the burner and turn the burner on high until fully preheated, 10 to 15 minutes. A gas burner is preferable to electric. Make sure your vent-hood is going full-blast. The cooking surface should be piping hot when the steak hits the skillet.

2) Preheat your oven to 325 F.

3) Rub steak with olive oil; coat with a salt-and-pepper seasoning mix. (Optional: add a small amount of sugar to the mixture to speed up browning.)

4) Sear in hot skillet for 2 minutes per side until you have "an impressive crust."

5) Rest seared steaks on wire rack over shallow baking pan (or on a sheet pan).

6) Baste seared steak with olive oil. (Optional: use garlic-infused, extra-virgin olive oil.) Place baking pan with rack of steaks in oven.

7) Finish steaks in 325 F oven for up to 25-30 minutes "to reach a rosy pink medium."

8) Steaks are done when an instant-read thermometer, plunged deep into the steak from the side, registers 140 degrees, but it will not hurt steaks, especially filets, to cook to an even higher internal temperature. If they're ready, but you're not, simply turn off the oven and crack the door. That'll buy you at least another 10 minutes.

From the cook
My steaks were rib eyes and more like 3/4" and, after 25 minutes, were grey throughout, but still juicy -- a perfect medium well. In another attempt, using sirloin, I found that I needed to cut that 25 minutes back to about 20, or even less, depending on the thickness of the meat. You should watch the steaks closely the first time you try this technique.


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Joyce's Pork Chops
This recipe was sent in by my sister. I've not tried it, but I'm sure it's yummy.

Ingredients
chopped onions, celery, peppers, shallots
1 1/2 cups raw rice
1 can Campbells Onion Soup with beef stock
1/2 can water
seasoned pork chops
Pam or other non-stick stuff
large casserole dish

Instructions
Preheat oven to 350 degrees

1. Use a large casserole dish sprayed with PAM (or other non-stick stuff)
2. Put in chopped seasonings onions, celery, peppers, shallots, etc. in quantities that you like.
3. Pour in 1 1/2 cups RAW rice.
4. Add 1 can Campbells Onion Soup w/Beef stock
5. Add 1/2 can water
6. Lay seasoned pork chops on top of other ingredients
7. Cover with foil and bake for 1 1/2 hours at 350 degrees
8. Uncover and bake at 325 degrees for 1/2 hour longer

NOTE: It's a good idea to check during the cooking process to make sure the rice is cooking correctly and that it is completely cooked at the end of the required time--ovens vary


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Joyce's Marshmallow Dessert
This recipe is also from my sister. It's been a family favorite for many years and I can remember her bringing this dish to family gatherings on holidays when we used to all meet at Mom and Dad's.

Ingredients
1 cup chopped pecans (optional)
1 8oz pkg creamed cheese
1/2 pt. sour cream
1/2 pt. whipping cream
1/2 pkg miniature marshmallows (we usually use a little more than that)
1 sm can crushed pineapple
1 can fruit cocktail

Instructions
1. Drain fruit.
2. Whip whipping cream 'til it peaks.
3. Add SOFTENED creamed cheese to whipped cream and continue to whip together.
4. Add sour cream and mix well.
5. Stir in DRAINED fruit, marshmallows, and pecans.
6. Chill before serving.

NOTE: I adapt this as needed. Sometimes, I rush it a little and the cream hasn't "peaked" yet, but I like it better that way. Just be careful not to add too many marshmallows, 'cuz that makes it a little too dry. This has become a traditional dessert at our house.


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Spiced Tea
This recipe comes to the Petits by way of our friends, the Smiths. It's a favorite in their family that my daughter Kate  has also come to enjoy.

Ingredients
2 cups Tang orange drink mix
2 cups sugar
2 cups Lipton instant tea
1 pkg Kool-Aid lemonade mix
1½ tsp cinnamon
1½ tsp allspice
1½ tsp ground cloves
1½ tsp nutmeg

Instructions
Mix well (use food processor) and store in an airtight container. Add 2½ tablespoons to a mug of hot water (more or less to taste) to make tea.


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Kate's Favorite Hot Chocolate (apparently also Kerry's)
This is a recipe my daughter brought home from Alexandria one day. As it turns out, it is also a Petit family favorite. As my hubby puts it, "The origin of this special blend is mired in controversy (which means...uh, we don't know where it came from exactly)." My BIL Kerry says "It’s great, never has lumps, and dissolves instantly in hot milk or water." He also warns that it makes a pretty good-sized batch so you may want to halve the recipe. Someone else suggested putting it in the freezer. Also a good idea.

The ingredients are slightly different in Kate's and Kerry's recipes. Try 'em both out and see which one you like best.

Kate's version
1 box Nesquik (15 oz)
1 ½ cup powdered sugar (12 ozs.)
8 oz. coffee creamer
1 box (25.6 oz) powdered milk (to make 8 qt)

Kerry's version
2 lb. Box Nestle’s Quick
1 lb. Box powdered sugar
11 oz. Jar Cremora
8 qt. Box powered milk

Instructions
Combine all ingredients in a large bowl and mix thoroughly with a wire whisk to blend. Store in an airtight container in a cool place. For 1 serving, stir ¼ cup of Hot Cocoa Mix into 1 cup of hot water until dissolved. For extra richness, use milk instead of hot water.


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Kate's Macque Choux
(pronounced Mock Shoe - It's supposed to be a Cajun dish, but I think it is really Klingon. *grin*)
This is Kate's spicy take on a popular corn-based dish. Thanks, Kate, for sharing with us!

recipes_maquechoux

Ingredients
2 pounds frozen corn
12 oz. frozen crawfish tails
2 bell peppers, 1 red, 1 green, chopped
1 Vidalia onion, chopped
A few green onions, chopped
1 tomato, chopped
Cayenne and black pepper to taste
Salt to taste
1 1/2 tsp crab boil
4 oz. (or 1 stick)  unsalted butter (less if desired)

Instructions
Place crawfish and corn in fridge to defrost before you begin. You might want to plan ahead on this and put them in first thing in the morning if you're making this for lunch. If crawfish is not completely defrosted, you can run water over it to speed the process.

In 10" skillet, add a small amount of butter to crawfish and cook on  medium heat until done. Place remaining ingredients in 8 quart pot. Add cooked crawfish. Mix all ingredients and cook uncovered on medium heat until butter is melted plus another 15 minutes.


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Kent's White Chocolate Bread Pudding
This one is from my BIL Kent. Thanks, Kent! Kent makes this whenever we have a family gathering. My in-laws must have done something right. The men in this family sure know how to cook.

Ingredients
3 Cups of Whipping Cream
10 ounces of white chocolate (I used chips)
1 cup of Milk
½ Cup Sugar
2 eggs
8 Egg yolks
1 loaf of French Bread, sliced into ¼ inch pieces and dried in the oven

Instructions
Heat the cream in a double boiler and add the white chocolate; when the chocolate is melted, remove from heat
In a double boiler, heat the milk, sugar, eggs and egg yolks until warm. Blend the egg mixture into the cream and chocolate mixture.
Place the bread slices in a baking pan. Pour ½ of the mixture over the bread and let settle for a while, making sure the bread soaks up all the mixture. Top with the rest of the mixture. Cover with aluminum foil and bake at 325 degrees for 1 hour. Remove the foil and bake for an additional 15 minutes until the top is golden brown.

Sauce for Bread Pudding

Ingredients
1  Large Can Evaporated Milk
1 Cup Regular Milk
¾ Cup sugar
3 Tbsp. Margarine (not butter)
3 Tbsp. Cornstarch
3 tsp. Almond Extract

Instructions
Mix all ingredients together in a medium saucepan. Cook over medium heat 7 to 10 minutes until sauce coats spoon.
 

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EZ Ribs
Todd got this recipe for falling-off-the-bones BBQ'd ribs from his friend Tim. This simple method of preparing mouth-watering ribs has been attributed to restaurateur Tony Roma.

recipes_ezribs

Ingredients
4 lbs. pork spare ribs or baby-back ribs
BBQ sauce
Season All

Instructions
1) Often when you buy ribs at the butcher counter, you get a full rack of ribs that wouldn't fit on a plate. Usually you just have to cut these long racks in half to get the perfect serving size (about 4 to 6 rib bones per rack). You'll likely have 4 of these smaller racks at about a pound each.

2) Preheat the oven to 300F.

3) Tear off 4 pieces of aluminum foil that are roughly 6 inches longer than
the ribs.

4) Coat the ribs, front and back, with your choice of barbecue sauce. Place a rack of ribs, one at a time, onto a piece of foil lengthwise and wrap it tightly.

5) Place the ribs into the oven with the seam of the foil wrap facing up. Cook for 2 to 2-1/2 hours, or until you see the meat of the ribs shrinking back from the cut ends of the bones by about 1/2 inch. This long cooking time will ensure that the meat will be very tender and fall off the bone.

Optional steps
6) Toward the end of the cooking time, prepare the grill.

7) Remove the ribs from the foil and smother them with additional barbecue sauce. Be sure to save some sauce for later.

8) Grill the ribs over hot coals for 2 to 4 minutes per side, or just until you see several spots of charred blackened sauce. Watch for flames and do not burn!

9) When the ribs are done, use a sharp knife to slice the meat between each bone about halfway down. This will make it easier to tear the ribs apart when they are served.

Variation
If you've got the time to marinate these ribs in advance, do it. These ribs are extraordinary when they've been soaking in barbecue sauce for 24 hours before cooking. Just prepare the ribs in the foil described in the recipe and keep them in your refrigerator. Toss them, foil and all, into the oven the next day, 2 to 2-1/2 hours before you plan to scarf out.


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July 4th Ice Cream
This is really more of a sherbet than an ice cream, but it is something that we've been making at our 4th of July BBQs for as long as I can remember. It is very refreshing on a hot summer day.

Ingredients
1 14oz can of condensed milk
1 two-liter soft drink (fruit flavors such as black cherry, orange, grape work best, but
    root beer and red creme soda also taste great)

Instructions
Pour condensed milk into ice cream freezer. Add soda. Pack in ice and salt and turn on the freezer. Note that sometimes this doesn't get hard enough to cause the freezer to "stall", so check it periodically to see if it has firmed up. This will never get as thick or stiff as ice cream will.

Variation
A family friend puts in two cans of condensed milk for an extra sweet treat.
 

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Sherbet Punch
So simple it is hardly fair to actually call it a recipe, this is a big hit with the kids.

Ingredients
1 gallon sherbet (orange, lime, or raspberry work best) Todd likes Kemps.
2 two-liter ginger ales

Instructions
Spoon the sherbet into a large punch bowl using an ice cream scoop. Add 2 pre-chilled 2 liter ginger ales.


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Buckeyes
A Petit family favorite! This is something we used to make around the holidays. Don't double the recipe though unless you intend to be eating these things till Mardi Gras!

recipes_buckeyes

Ingredients
1 lb. of butter (not margarine), cut into pieces
2 lbs. of peanut butter
3 lbs. of confectioners sugar

Instructions
Place ingredients in large bowl. Mix with knives, then hands. Mixture will be crumbly like pie dough. When well mixed, take large handfuls and knead. Pinch off small amount and roll into small balls. Place on waxed paper on cookie sheet. Chill in refrigerator.

Chocolate Dip Mixture
Ingredients
2 - 12 oz. packages of semi-sweet chocolate chips
½ bar of Para-Wax

Instructions
Chip or grate Para-Wax into chocolate chips and melt in double boiler. Mix thoroughly. Remove from stove or leave on low heat. Stick toothpick in ball & dip each ball leaving small area around pick free of dip. Place on waxed paper on cookie sheet & refrigerate.

(If you want the easy way out of the chocolate mixture, use chocolate flavored Almond Bark, or Melting Chocolate for Candy.)

MAKES 6 LBS. OF BUCKEYES!


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Pineapple Frappes
This is a frozen dessert that Todd's mother used to throw together around Christmas/New Year's. (This also makes a very sweet punch if you don't freeze it.)

Ingredients
56 oz. of 7-up or Sprite
1 large can of pineapple juice
6 oz can of frozen orange juice
2 orange juice cans of water
1 cup of sugar
1 cup of water
Cherries and juice
optional: 2 cups rum (leave out rum for a non-alcoholic treat)

Instructions
Mix all ingredients except cherries and juice. Pour into individual disposable cups, drop a cherry into each cup and a splash of the cherry juice and freeze.


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Spicy Jambalaya
This is a slightly modified version of a jambalaya recipe that we got from Todd's friend Kristin. It's got a spicy kick to it that you'll really enjoy.

recipes_jambalaya

Shopping List
2 large Onions
1 bunch green onions
1 bunch Flat Italian leaf parsley
1 green bell pepper
1 lb of all beef sausage Bryan Smokey Hollow (Bryan "hot sausage" works well too)
1 ½ lb of boneless skinless chicken breast
Land O Lakes butter sticks
Uncle Bens converted rice (regular rice won't work right)
1 10 ¾ oz can cream of chicken soup (may substitute cream of mushroom soup)
1 10 ¾ oz can French onion soup
1 10 oz can of Rotel tomatoes (diced original with chilies)
Liquid crab boil
Optional: 1 15oz can of tomato sauce (for color)

Preparation List
1 cup chopped Onions
½ cup chopped Green Onions
½ cup chopped flat Italian leaf parsley
½ cup chopped Green Bell Pepper
1 lb of all beef sausage Bryan Smokey Hollow
1 ½ lb of boneless skinless chicken breast
1 whole stick of butter (8 tablespoons)
2 cups Uncle Bens converted rice
1 can cream of chicken soup (or cream of mushroom soup)
1 can French onion soup
1 can of Rotel tomatoes (diced original with chilies)
2½ to 3 tsp. Liquid crab boil

Oven Temperature: 350 degrees

Cook time: 1 hour 30 minutes to 1 hour 45 minutes (depending on oven pan size/depth)

Directions
1) Chop onions, green onions, flat Italian leaf parsley, and green bell pepper. Sautee all chopped ingredients in skillet on stove with the stick of butter.
2) Cut sausage in half long way to create two semi-circles, and then cut half inch slices.
3) Cut chicken into 1 to 1½ inch pieces, careful to not make them too small or they will dry out while cooking.
4) Place rice and soups and Rotel tomatoes into your oven pan and mix well. If you're using the tomato sauce for color, add it now too.
5) Add sautéed vegetables, sausage, and chicken to oven pan.
6) Pour 2½ to 3 teaspoons of Liquid crab boil into the dish.
7) Mix all ingredients in the oven pan well, and then cover with foil.
8) Cook for 1 hour 30 minutes to 1 hour 45 minutes (depending on dish size/depth). Stir every 30 minutes.
If you find that the mixture is too "wet" after 90 minutes, cook for 15-25 minutes uncovered.

   Sandie's note: With cover on - cook for 30 minutes, stir; cook for 30 minutes, stir; cook for 30 minutes, stir; remove cover, cook for 15 minutes more.


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Stella's Stellar Rum Cake
This is a recipe passed down from my mother-in-law Stella to my Mom. Funny story: I had forgotten the origin of the recipe so when my daughter wanted to make Granny's famous rum cake, I called my mom and she said that's Todd's mom's recipe. So I called my sister-in-law and she gave it to me. I'm putting it here so we don't lose it again. Thanks, Mo! Kati is a very skilled baker and does a wonderful job on this one. It is super moist and flavorful just as Mama's cake was. Rum cake doesn't get any better than this.

Ingredients
1 pkg of yellow cake mix
1 pkg vanilla instant pudding (about 5 ozs.)
4 eggs
1/2 cup of water
1/2 cup cooking oil
1/2 cup of rum
1/2 cup of chopped pecans (optional)
bundt pan (greased and floured)

Instructions
Preheat oven to 325 degrees.

Mix first 6 ingredients about 2 minutes in large mixer bowl, combining well.
If you decide to use pecans, this is the time to sprinkle them on bottom of Bundt pan.
Pour in batter and bake in 325° oven until done, about 60 minutes.
Remove from oven and pierce top thoroughly with fork or toothpick. Immediately pour glaze over top.  Cool completely before removing from pan.

Glaze for Rum Cake
Ingredients
1 cup sugar
1 stick butter or margarine
1 oz. rum

Instructions
Boil sugar and butter or margarine for 1 minute.  Remove from heat and add rum.

Mom hint: This glaze is very sticky. I suggest wiping up the work area immediately after making. Also check your cake cover for sticky places if you are bringing this somewhere.


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Meatloaf in the Oven
This recipe is a modified version of a meat loaf recipe that came with Sandie's first Quasar microwave oven purchased in the late 1970's.

recipes_meatloaf

Ingredients
1 1/2# 85/15 ground meat
1 egg
1/2 cup Italian breadcrumbs
1/3 cup catsup
1/2 tsp onion powder
2 tbsps milk
2-4 tsp Worcestershire sauce (to taste)
1/2 tsp salt
1/4 tsp red pepper (more or less)

Instructions

Preheat oven to 375 degrees.

Whisk the egg, add the Worcestershire sauce and milk. In a separate bowl add all the dry ingredients. Stir the dry mixture to spread out the salt, pepper, and onion powder so it's not all in one place.

In a large bowl, place the ground beef, then add the other ingredients. If you're squeamish, put on gloves like I do and mix all this stuff up by hand. It will be freezing cold. LOL
You can use a spoon if you like but you'll get a better mix if you sort of knead it and mix it all together.

Form it into a loaf shape, put it in a loaf pan, and stick it in the oven, uncovered, at 375. I generally cook for an hour and a half, but you can check it after an hour to see if it is done as you like it.
You can also drain any fat if you care to. If need be, put it back in for however long is necessary for it to be done to your taste.

Some recipes say cover, some say don't cover. I went with uncovered because I figured it would brown, which it did.

Occasionally I have cooked this in the microwave, but more kudos received for oven cooked. If you WANT to do it in the microwave for a faster meal, do everything pretty much the same except make sure you have a microwave safe dish, cover it with wax paper, and cook it for about 25-30 minutes at medium-high power.

Have more than 1 ½# ground meat? No problem. Here's a revised list of ingredients. Follow instructions above except divide mixture in half and place in two separate loaf pans.

Ingredients
2.25# 85/15 ground beef
1 or 2 eggs
3/4 cup Italian breadcrumbs
1/2 cup catsup
3/4 tsp onion powder
3 tbsp milk
3 tsp Worcestershire sauce
3/4 tsp salt
1/2 tsp red pepper

To double original recipe use
3# ground beef
2 eggs
1 cup Italian breadcrumbs
2/3 cup catsup
1 tsp onion powder
4 tbsps milk
2 tbspsWorcestershire sauce
1 tsp salt
1/2 tsp red pepper


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Peanut Butter Milkshakes
When my daughter had surgery and was on a liquid diet, we had to be inventive in finding things for her to eat. Through trial and error we came up with these recipes which she liked most.

Ingredients

Vanilla PB Shake
1 tbs JIF smooth peanut butter
1 tsp sugar
8 oz milk
1 tsp vanilla
2 scoops vanilla ice cream

Strawberry PB Shake
1 tbsp JIF smooth peanut butter
8 oz milk
1 tsp vanilla
2 scoops vanilla ice cream
3 tbsp Hershey strawberry syrup

Chocolate PB Shake
1 tbsp JIF smooth peanut butter
8 oz milk
1 tsp vanilla
2 scoops chocolate ice cream

Instructions
Combine all ingredients in a blender and blend to desired consistency. Pour in cups (insulated will keep it cold longer), add straw, and enjoy!


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Green Bean Casserole
Our friends the Stewarts put us on to this recipe, which I believe one can find on the cans of

Ingredients
2 large cans green beans (cut or French cut - I've done both)
1 can (10 3/4 oz.) Campbell's Cream of Mushroom soup
3/4 cup (6 ozs.)  milk (evaporated or 1% milk both work fine)
French's fried onions - a small can will do, but I like to use more
salt to taste
1/8 tsp pepper

Instructions
Preheat oven to 350 degrees.
Combine green beans, soup, milk, salt and pepper, and about 2/3 cup fried onions in casserole dish. Cos this is a casserole, duh.  Bake 30 minutes at 350 degrees. Top with more fried onions - to taste. Bake another 5 minutes or until onions are a golden brown.


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Rice-A-Roni

This is for the family size box of Rice-a-roni. I have made this several times and if I follow the instructions it comes out gummy. If you're having that problem, this is how I solved it.

Ingredients:
3 cups water
3 tbsp margarine
1 family size box Rice-a-roni
seasoning envelope

Instructions
Pour rice mix into large skillet or roast pot. I use a pot with a Teflon coating. With stove set on medium, stir until margarine is melted and vermicelli is brown. Then add THREE (not 3 1/2 as the box says) cups water and envelope of seasoning. Bring mixture to a boil, then lower heat setting to low, cover, and set timer for 8 minutes. Uncover, stir, and set timer for an additional 8 minutes or until all water is absorbed and it's like your family likes it. Stir occasionally. You may have to adjust the timing depending on the heat of your stove.


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Stuffed Chicken Breasts
My MIL used to make these and passed the recipe to my own mom, who would make them for Todd every time we'd go to visit. Simple, but classy.

Ingredients
Skinless boneless breasts (defrosted if frozen)
2-3 pieces thin sliced ham or 2 slices partially cooked bacon
mozzarella cheese (sliced or shredded)
melted butter or margarine
Italian bread crumbs
grated parmesan cheese

Instructions
Preheat oven to 375 degrees.

Mix parmesan cheese in with the bread crumbs and put aside.
Tenderize chicken breasts using one of those cute little hammer things. :-) Cover each chicken breast with 2-3 pieces of thin-sliced sandwich ham or 2 pieces of partially cooked bacon and a slice of mozzarella cheese. You can use shredded mozzarella if you prefer. Roll the stuffed chicken into a ball and use a wooden toothpick to keep closed. Brush with butter or margarine. Roll chicken breasts in bread crumb mixture until fully coated.

Bake in appropriate size baking pan (I use Corningware) at 375 for 45-60 minutes.


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Karen's Baked Spaghetti

Ingredients
1# spaghetti (we like angel hair)
2 medium eggs
1 cup milk
1 block (12 ozs) mild cheddar cheese
1 16 oz box Velveeta
1 stick margarine

Instructions
Preheat oven to 350 degrees. Boil pasta. Grate cheddar cheese block - cut bock in half and grate each half separately in a different dish. Put grated cheese aside.

Chop butter and Velveeta into small blocks and microwave on high until melted (about 3.5 minutes) using microwave-safe dish. Stir as needed.

Drain and rinse cooked spaghetti.

In cooking pot or large mixing bowl, thoroughly mix together spaghetti, margarine/Velveeta mixture, eggs, milk, and half of the grated cheddar cheese. You can do this by hand if you can stand the heat, or let spaghetti cool first.

Place mixed pasta in rectangular glass dish. Sprinkle second half of cheddar cheese on top.

Bake at 350 for 30 minutes.


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Sandie's Favorite Hot Chocolate

This is one of those recipes where I put "enough" of this and "just the right amount" of that. LOL I will try to firm this up for you.

Ingredients
about 1 heaping tablespoon Hershey's cocoa (not the instant stuff, but the REAL stuff)
about 3 cups milk
about 2 tablespoons sugar (You can use Splenda but I'm not sure how much. Less Splenda than sugar)

Instructions
In a cup, combine cocoa and sugar. You can always sweeten to taste if you find it's not sweet enough. I don't like mine too sweet.

Put some milk to heat. Don't let it boil, although I sometimes forget it and it does boil and it's fine, but really hot. You might also have to skim the top. LOL

Add a wee bit of the milk to the cocoa and sugar mixture, and stir until it's more or less dissolved, like a thin syrup.

Using a wire strainer, add the now liquid cocoa and sugar mixture to the pot of milk. Stir well. Pour into mugs and enjoy!

This is the perfect coming-in-from-the-cold drink (even in Louisiana where it's not cold that often). You can add more sugar (or even cocoa) if it's not to your liking.


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Sandie's Favorite Chocolate Fudge
This is basically the recipe that has appeared in the past on the Hershey can, with my own notes. No fudge is better than Hershey fudge! It is the BEST!

Ingredients
2/3 cup Hershey cocoa (not the instant)
3 cups sugar
1/8 tsp. salt
1 1/2 cup low fat milk (you can use regular milk)
1/4 cup margarine (1/2 stick or 4 tbsp)
1 tsp vanilla

Instructions
Combine cocoa, sugar, and salt in a heavy pot. Gradually, add milk. On high heat, bring to a "bubbly" boil, stirring continuously. This takes about 5 minutes on my stove. Reduce to medium heat and keep boiling without stirring. Continue to "soft ball" stage. This takes about 14 minutes on my stove. To tell if you're at soft ball stage, you take a small bowl of cold water, let a drop of the mixture fall from a spoon to the water, and try to roll it into a well, soft ball. If it's too soft to roll, it's not ready. Because I'm not the patient sort, I usually do this several times. LOL

While waiting for the soft ball stage, grease a small rectangular pan (9"?), gather your margarine and vanilla, and fill your sink with a few inches of cold water. (This is what we do. It's not in the Hershey recipe.)

When you reach the soft ball stage, remove the pot from the stove, immediately add margarine and vanilla, then put pot in the sink of cold water. DO NOT STIR. BEAT by hand until fudge thickens and loses its gloss. I always have trouble knowing when it's ready, but if you do this too long, it will harden in the pot, then you're sunk unless you want to chip it out.

Spread fudge evenly into pan and wait to see if you've succeeded. :-) If you did, in a few minutes, it will harden and become wonderful, tasty, to-die-for fudge. If you can't get it out of the pot, you beat it too long. If it doesn't harden, you didn't beat long enough. Either way, you can still eat it. It's pretty good soft, actually, but it's best just right.

When fudge sets and is cool, cut into squares and hide them. LOL Only kidding. Share your goodies with your family, who will thank you profusely for your generosity.

Oh, you can add pecans if you want to. I don't cos not everyone in my family likes 'em. If you want to, you would do this when you add the margarine and vanilla.


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Chocolate Icing
One recipe makes almost enough for a two layer 9-inch cake. I'm including the doubled recipe for your convenience.

Ingredients

Regular Recipe
 1 1/2 tbsp Hershey cocoa
 2 cup powdered sugar
 2 tbsp melted margarine
 1/2 tsp vanilla
 1/4 cup milk

Doubled recipe
 3 tbsp Hershey cocoa
 4 cups powdered sugar
 4 tbsp melted margarine
 1 tsp vanilla
 1 cup milk

Instructions

Combine all ingredients in a bowl and mix until smooth.


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Blackberry Jam

Ingredients
5 cups blackberries, crushed (don't wear your best clothes)
7 cups sugar
1/2 tsp margarine
Clean canning jars (you know, the kind with flat lid with the rubber thingie on it so it makes a tight seal and the "band" that fits over it all.)

Instructions
1) Stir 1 box Sure-Jell Fruit Pectin into blackberries
2) Add 1/2 tsp margarine (to prevent foaming)
3) On high heat, bring to rolling boil, stirring constantly
4) Add sugar quickly to mixture
5) Return to full, rolling boil
6) Boil exactly 1 minute, stirring constantly (I know - you better be watching it to start timing it when it starts boiling. LOL I'm just telling you what I was told)
7) Remove from heat
8) Skim off any foam
9) Immediately fill jars to 1/8" of top (Ack, did you forget to wash the jars!! You are in so much trouble.)
10) Quickly wipe rims and thread, and cover with flat lids. Screw bands on tightly.
11) Invert jar for 5 minutes.
12) Turn upright
13) After jars are cool, check seals by pressing middle of lid with finger. If lid springs up when finger is released, lid is not sealed properly.
14) Let stand at room temperature for 24 hours. Store in cool, dry, dark place up to one year.

If opened, store in fridge up to 3 weeks.

That wasn't so hard, was it? *wiping brow*


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Upside Down Baked Turkey
This recipe was originally from my brother-in-law and we have adjusted it over time to suit our needs. I wrote it down one year under the giddy influence of the Christmas season so besides instructions, it is entertaining? It makes the best turkey you've ever tasted! (Although I don't eat turkey so they could all be lying to me) It will be juicy, flavorful, and falls off the bone!

recipes_turkey

If you have already enjoyed my 12 step humorous method (with commentary) and just want the bare bones, go here for abbreviated instructions.

12 Steps to cooking a turkey

Ingredients
1 stick butter or margarine
1 turkey (duh) We use Butterball
two small cans of chicken broth
1 aluminum pan with handles (this is important - turkeys are HEAVY) (don't forget to get one that your turkey will fit in - the pans tell you their max weight - listen closely)
1 jar Creole Butter Cajun Injector (or whatever kind you like)

Instructions

Buy turkey. :-) If it's frozen, check the wrapper and make sure you allow enough time to defrost it. This takes DAYS, people, so don't wait until Christmas Eve. We bought an 18# turkey and put it in the fridge on Friday, to be ready the following Thursday. The wrapper said 5 days. So is that 5 days COUNTING that day? Does it count the day you need it? Just how do you count? Anyway, Friday afternoon to Thursday morning was apparently enough. :-)

Take the upper rack out of your oven, leaving only the lower rack - cos a turkey is big! Preheat oven to 500 degrees while you're doing this other stuff.

1) First you have to remove all that stuff that's inside the turkey. This is one reason you need it defrosted. :-) Okay, well, FIRST you have to cut that netting that's probably over your turkey and any plastic wrap. Then remove the plastic bags containing the neck and giblets. Just feel around inside there. You'll find it.

2) Drain juices, rinse that sucker off, and then, if you want to, you can pat it dry with paper towels (What kind? I can see that you are new at this. I use Bounty Select-a-Size).

3) Place turkey in your aluminum pan.

4) Get that Cajun Injector ready. It should come with instructions, but if not, it's just a big old needle. Be careful! I said it's a BIG old needle. You have to attach the needle to the container. Don't tighten it too tight. Stick the tip of the needle in the jar and suck up that juice. Then shove it into the turkey and inject it - slowly - in the spots it tells you to - the breasts, thighs, and legs. A full injector into each breast and each thigh, half into the legs. If the turkey moves or makes sounds - it is not dead. You messed up somewhere. (note: If you got a bum injector that won't suck it up, you can use a baster to fill it. *voice of experience*)

5) Now take that stick of butter (or margarine) and rub it all over the turkey. You won't use up the whole stick. When you're done, place what remains of the stick of butter into the turkey. Yum.

6) Turn the turkey over so it is breast down - this will keep it from drying out. Pour two small cans of chicken broth into the pan with the turkey. Cover turkey with aluminum foil. Leave a little air room.

7) Place in oven (careful, it is heavy) for ONE hour at 500 degrees (it should be preheated by now) - no, it's not ready yet. *rolls eyes* This is a turkey. Read the rest of these instructions.

8) Wash your sink, and every place that was touched by the turkey or juices, with hot, soapy water.

9) Lower oven temperature 325 degrees for the remainder of the necessary time. I know that's pretty general, but it depends on your turkey and how you like it cooked. Ours was 18#. The infamous wrapper said to roast it for 4 hours at 325. Well, we've altered that. But how often are they right, anyway? LOL For the 18# turkey, bake an additional 4 hours at 325.

10) You thought you were finished, didn't you? Well, you're not. You  need to know when the turkey is done. In a perfect world, and if you've done this correctly, you will open your oven to remove the aluminum foil and find a turkey that has pretty much disintegrated. You can forget about carving it. If you grasp the main of the leg, you should be able to pull it out clean. This will be the most tender, moist turkey you've ever eaten. Let the turkey cool and get two large bowls.

Using a CLEAN fork and your CLEAN fingers, begin removing the meat from the bird and placing it into the two bowls (one for dark meat and one for white meat). If it doesn't disintegrate, you might need to leave it in the oven for a bit longer. Now if your turkey was smaller than ours, don't burn that thing! Use the timing suggested on your wrapper for the size turkey you purchased. You can always cook it longer, but you can't un-burn it! LOL

11) Eat.

12) Take a nap. :-)





Abbreviated Instructions

Upside Down Baked Turkey

Ingredients
1stick butter or margarine
1 turkey (fully defrosted)
1 aluminum pan (strong!) with handles (this is important--turkeys are HEAVY)
2 cans of chicken broth
1 jar Creole Butter Cajun Injector (or whatever kind you like)

Instructions

Preheat oven to 500 degrees

1) Remove netting and any plastic wrap. Take out everything inside the turkey.

2) Drain juices, rinse the turkey off, and then, if you want to, you can pat it dry with paper towels

3) Place turkey in your aluminum pan.

4) Stick the tip of the injector needle in the jar and suck up the juice. Then shove it into the turkey and inject it--slowly--in the spots it tells you to (the breast, thighs, legs, etc). A full injector into each breast and each thigh, half into the legs.

5) rub stick of butter or margarine all over the turkey. You won't use up the whole stick. When you're done, place what remains of the stick of butter inside the turkey..

6) Turn the turkey over so it is breast down. Pour two small cans of chicken broth into the pan with the turkey. Cover turkey with aluminum foil. Leave a little air room.

7) Place in oven (careful, it is heavy) for ONE hour at 500 degrees (oven should be preheated by now)

8) Go wash your sink, and every place that was touched by the turkey or juices, with hot, soapy water.

9) After an hour at 500 degrees, lower oven temperature 325 degrees for the remainder of the necessary time. (for 18# turkey we baked 4 more hours)

10) If you grasp the leg, you should be able to pull it out clean. This will be the most tender, moist turkey you've ever eaten. Let the turkey cool and get two large bowls. Using a CLEAN fork and your CLEAN fingers, begin removing the meat from the bird and placing it into the two bowls (one for dark meat and one for white meat). If it doesn't disintegrate, you might need to leave it in the oven for a bit longer.


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Cereal Balls

Ingredients
1 cup sugar
1 cup light corn syrup
2 cups creamy peanut butter
6 cups rice cereal (we use Cocoa Krispies)

Instructions
Before you begin, set up some wax paper on cookie sheets or large pieces of cardboard so it will be ready when you are. If you have a helper, he/she/they can do this while you cook.

Combine sugar and corn syrup. Cook and stir over medium heat until the sugar is dissolved. You know this has happened when the mixture goes from white to clear and the top is filled with bubbles. :-) Now stir in the peanut butter until it is melted. Remove from heat. Slowly add the cereal and mix well.

Once it is thoroughly mixed, you're ready to drop the cookies onto the wax paper. There are several methods to choose from. You can just use a big spoon and drop wads onto the wax paper. You can use your hands (careful, it's hot) and form into balls. You can use a melon maker or measuring cup if you have one in a rounded shape.

All that's left now if to cool and then eat!

Alternative:
If you don't want balls, you can make squares.

Instructions
Lightly grease a 13" x 9" or 9" square pan. Cook mixture as above. Pour mixture into pan and using a buttered spoon (rub some butter on bottom of spoon so it won't stick to mixture), press into the pan and allow to cool. Cut into squares and enjoy with an ice cold glass of milk.


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Sandie's Favorite Gingerbread Cookies
I don't know where I got this recipe.

Ingredients
1/2 cup margarine, softened
3/4 cup firmly packed dark or light brown sugar
1/4 cup molasses
2 eggs
3 1/4 cup all purpose flour
2 teaspoon ginger
1 1/2 teaspoon baking soda
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt

Instructions
Beat sugar and butter until well blended.
Add eggs and molasses.
Stir in remaining ingredients.
Cover and chill for 1 hour.
Roll dough on well-floured board to 1/8" thick. Cut into shapes.
Place on greased baking sheet.
Bake 10 minutes at 350 degrees.
Cool on rack.
Makes 24 5" cookies.

HINT: Don’t cover cookie sheet with alum. foil or cookies will burn. Air pans work best.

Icing

Ingredients
3/4 cup and 1 tablespoon confectioner’s sugar 10-X or 4-X
1 tablespoon milk
food coloring

Option: use vanilla flavored ready-made icing

Instructions
Combine ingredients and mix until smooth.

Decorations: I add colored sugar crystals on top of the icing.


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Gingerbread Cookies 2

Ingredients
½ cup sugar
½ cup shortening
½ cup dark molasses
¼ cup water
2 3/4 cups Gold Medal all purpose flour
¾ tsp salt
¾ tsp ground ginger
½ tsp baking soda
¼ tsp ground allspice

Instructions
Beat sugar, shortening, molasses and water in a large bowl with a wire whisk or spoon until well mixed. Stir in remaining ingredients. Cover and refrigerate dough about 1 hour.

Heat oven to 375.

Rub flour lightly on the palms of your hands. Shape dough into balls about the size of walnuts (about 1 ¼"), using floured hands. Put balls about 3" apart on the ungreased cookie sheet.

Dip cookie stamp in flour, then tap off extra flour. Press stamp on ball of dough until dough is flattened. Dip cookie stamp in flour before pressing each ball.

Bake 6 to 8 minutes or until cookies are set. Carefully remove from cookie sheet with a spatula. Cool on wire rack.

Makes about 4 dozen cookies.


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Cake Mix cookies

These are wonderful, quick, inexpensive and delicious cookies. Just use your favorite cake mix or do several batches and make many different flavors.

Ingredients
1 box cake mix of your choice
2 eggs
1/2 cup vegetable oil

Instructions
Preheat your oven to 350 degrees F.
Pour a box of cake mix in a large bowl. add eggs and vegetable oil. Mix well until the batter shows no lumps. Using clean hands, roll a bit of dough between your palms and make a small ball. Place about 2 inches apart on an ungreased cookie sheet. (If you prefer you can drop a teaspoon of batter onto sheet). Bake for 8 to 10 minutes. Be sure to let them cool before serving with a cold glass of milk.


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Mona's Meatball Party Sauce

Ingredients
1 – jar of Ragu, traditional recipe, 1# 10 oz.
1 – 18 oz. bottle Kraft Spicy Honey BBQ sauce
1 – can Campbell’s Cream of Chicken soup
meatballs, or sausage

Instructions
Melt soup over low heat on stove or in microwave. It is almost solid and will cause your sauce to be lumpy if you don’t melt it first. Then add all ingredients into crock pot.  Add cooked, defrosted meatballs.  Simmer until ready to eat.


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Baking a Ham for the kitchen challenged :-)

Ingredients
ham
1 cup water
aluminum foil
baking dish

Instructions

1) in small rectangular baking pan place aluminum foil in bottom of pan (enough to fill bottom and go all around the ham--if you are baking a whole ham vs. a half ham you will obviously need a pan in which your ham will fit)

2) remove ham from wrapping (there’s going to be some liquid in there so place it on a paper towel before opening)

3) place ham on aluminum foil in pan

4) pour about ½ cup water over a half ham, or a full cup over a whole ham

5) wrap aluminum foil around pan, folding over sides so steam will be contained and moisten ham

6) bake at 325 degrees for 1 ½ to 2 hours depending on size (note: ham is precooked so you are actually just warming it and making it more tender). I think the wrapping actually says to bake it for 25 minutes per pound, so you can use that as a guide. It is pretty accurate.

Note: No, I don’t put pineapple slices or cherries or coke or anything else on my ham.  However, many people do. If you want to place pineapples on top of your ham you can use a toothpick to secure them. Some people like to pour coke over their ham before cooking.


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Oven Baked Roast
I no longer cook my roast in the oven. I now use a crock pot/slow cooker (see below for instructions).

Ingredients
rump roast (or sirloin or whatever kind you like)
Mrs. Dash seasoning
Pam non-stick cooking spray
round Magnalite roaster, with silver inside (not teflon)

Note: Cook rice to go with gravy

Instructions

1) lower top oven rack to next to lowest position
2) preheat oven to 350 degrees
3) spray Pam in bottom of pot
4) remove roast from wrapper and rinse off
Option: If you want to, you can brown roast on stove first by cooking lightly on all sides

5) Slice using electric knife (okay to remove fat layer on bottom) You don't have to slice it but I find it cooks faster and more evenly

6) Season each slice using Mrs. Dash original recipe. When all slices are in pot, sprinkle with Mrs. Dash spicy—use very sparingly unless you like it HOT.

7) add about ½ cup water to pot

8) place pot containing seasoned roast slices and water in oven.

9) Bake for 2 1/2 hours, depending on size. Check roast after 2 hours for tenderness and rareness.

10) Remove from oven and serve hot. It should make a gravy which you can serve with rice.


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Crock Pot Roast
I no longer cook my roast in the oven. I now use a crock pot/slow cooker (see below for instructions).

Ingredients
rump roast (or sirloin or whatever kind you like)
Mrs. Dash seasoning
Pam non-stick cooking spray
round Magnalite roaster, with silver inside (not teflon)

Note: Cook rice to go with gravy

Instructions

1) Place about a half cup of water in crock pot. You can put more if you like. The more you put the thinner your gravy will be.

2) Slice using electric knife, also removing fat layer on bottom if there is one. You don't have to slice it but I find it cooks faster and more evenly. If you’re going to leave the house for the day, I’d leave it whole. (Some folks also like to add vegetables with it. I do not.)

3) Season each slice, on both sides, using Mrs. Dash original recipe. Place slices in crock pot. When all slices are in pot, sprinkle with Mrs. Dash spicy—use very sparingly unless you like it HOT.

4) I generally put the crock pot on high for a couple of hours and then on low until supper time. If I put it on in the morning and I want it for lunch, I will leave it on high for about four hours. Check roast periodically for tenderness and rareness. Don’t believe you can’t burn meat in the crock pot as you can. If you’re doing a small roast, which I normally do, the top of the slilces will sometimes get dark.

5) Remove from crock pot and serve hot. It should make a gravy which you can serve with rice.


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Pork Chops

Ingredients
center cut pork chops (with or without bone)
Season All
water
heavy pot

Instructions

1) I usually use center cut pork chops. If pork chops are frozen you will need to defrost them, either in the refrigerator for several hours or in the microwave for a few minutes. If you use the microwave, be sure to take the wrapping off as paper may burn in the microwave. It's best if you don't let them start to cook in the microwave as this makes them a bit tough. Also, if they are almost defrosted, you can speed the process by placing them under running water in a clean sink while separating them.

2) If not already done, remove pork chops from packaging. Place chops in roaster—which one depends on how many pork chops you have. It should be big enough that you won’t have to place more than 2 levels of pork chops in the pot, if possible.

3) Season pork chops with Season All on both sides.

4) Cook on stove top on medium high heat about 15-20 minutes. Add a bit of water. Lower heat and continue to cook until thoroughly browned and tender, about 45-60 minutes.

5) As pork chops cook, you may need to add more water to keep them from burning or sticking to the pot bottom. If you put too much water, however, they won't brown.

Optional: if desired, remove bones from pork chops after they have begun cooking, to give more room in pot

To cook in oven, use Shake-n-Bake for pork  (we like BBQ) and follow directions on box.


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Dad's Great Peanut Butter Fudge
The search for the greatest peanut butter fudge has been a long road. The taste tests put a strain :-) on father and daughter and anyone else they could get to try it. Hee Hee. Finally, success was declared and this is the result of their efforts. This simple, but delicious recipe makes a soft, creamy peanut butter fudge in less than half an hour (plus setting time, of course).

recipes_fudge

Ingredients
3/4 cup (1 ½ stick) margarine or butter
3 cups sugar
1 can (5 ozs.) evaporated milk (2/3 cup)
1/2  pkg. (about 6 ozs.) Hershey semi-sweet chocolate chips
1/2 pkg. (about 5 ozs.) Reese’s peanut butter chips
1 - 7 oz. jar marshmallow jet-puff creme
1 tsp. vanilla

Instructions
Lightly grease 13" x 9" or 9" square pan. Mix margarine, sugar and milk in a heavy, 2 ½ to 3 qt. Saucepan. Bring to full, rolling boil under medium heat, stirring constantly. Continue boiling for 5 minutes on med. Heat, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients. Mix well. Pour into the prepared pan. Cool at room temperature. Cut into squares.


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Ham Jambalaya
I can't really remember the origins of this jambalaya recipe. It may be a variation of something my husband's mother used to make. Anyway, he likes it. :-)

Ingredients
1 thick slice pre-cooked ham
2 cups rice
pinch of pepper
2 1/4  cups water
16 ozs. tomato sauce
1/2  tsp. onion powder

Instructions
Warm ham unless it's just out of the oven. Chop into cubes. In a round, Magnalite type frying pan or roaster, add rice, tomato sauce, pepper, and onion powder. Stir, mixing well. Add water. Cook until water is absorbed (on my stove it is about 25 minutes--but keep your eye on it and stir it once in a while). This makes a smallish serving so you can adjust for your family.

For variety, you could add other meats, such as chicken. Cook meats thoroughly before adding to mixture.

Note: For spicier jambalaya, add more pepper.


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TURKEY or GROUND BEEF CHILI
Not long after I was married, someone at my hubby's workplace brought this fabulous chili to work for a party. Now I don't eat chili so I took his word for how delicious it was. I got the recipe and then proceeded to change it of course. DH was on a diet at the time for lowering his triglycerides/cholesterol sort of thing, so I changed the ground beef to turkey, which worked out pretty well. Then I couldn't find this or that ingredient easily so I substituted and before you know it, I'd come up with something which did not come close to the original recipe. Here's my version and it has served us well through the years. It's easy to make, tastes great, and freezes great! It's one of my daughter's favorites. By the way, you can easily use ground beef instead of the turkey. Just be sure to drain the fat before adding other ingredients as ground beef is fattier than turkey.

Ingredients
 Single Recipe

 about 3# ground turkey (or beef)
 3 - 15 oz. cans tomato sauce (45 ozs)
 4 tbsp. chili powder
 1/2 tsp. salt
 1/4 - 1/2 tsp. red pepper
 1 tsp. onion powder
 1 cup water
 hot sauce to taste
 Double Recipe

 about 6# ground turkey or beef
 6 - 15 oz. cans tomato sauce (90ozs)
 1/2 cup chili powder
 1 tsp. salt
 1/2 - 1 tsp. red pepper
 2 tsp. onion powder
 hot sauce to taste
 2 cups water (if chili appears watery, use only 1 cup water. Chili will cook down, but you can always add more water if necessary)

Instructions
Brown meat. (I use a tall, uncovered, Magnalite round roaster for this dish) Drain fat. Add tomato sauce and onion powder. Stir well. Cook about 10 minutes over medium heat. Add salt and pepper, then slowly add chili powder, a tablespoon or so at a time, stirring often. Add half of water and a few shakes of hot sauce. Stir. Cook about 1 hour on low fire. Add remaining water. Continue to simmer for another hour, stirring occasionally.

Eat hot or cool and freeze in single serving size for a quick meal later. Once frozen you can defrost and heat in microwave.


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Kate's Vegetable Soup
This was inspired by a recipe from our good friend Rita. I adapted it. It is one of my daughter’s favorites. You can add chicken (cut into cubes) if you want meat in your soup.

Ingredients
2 lg cans carrots
2 lg cans corn
2 lg cans cut snap beans (green beans)
1 lg can lima beans
3 bell peppers, various colors
2 stalks celery
2 tsp onion powder (to taste)
1 tsp red pepper (to taste)
1 tsp salt
2 bay leaves
34 oz tomato sauce
4 bouillon cubes
spring water (gallon)

Optional: Parsley flakes to taste

Instructions
Chop fresh vegetables into bite size pieces. Place fresh vegetables and canned vegetables into large soup pot. Cover with water. It will cook down. Use more water for a thinner soup, less water for a thicker soup.
Melt bouillon cubes in 1 cup water. Add resulting chicken broth to pot along with tomato sauce and seasonings (salt, onion powder, red pepper, bay leaves and optional parsley flakes).
Bring to a rolling boil and boil until vegetables are tender or you're too hungry to wait any longer.
 

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Karen's Meatballs

Ingredients
1 pound hamburger
1/2 cup dry bread crumbs (I buy Italian)
1/4 cup milk
2 tablespoons finely chopped onion (or cheat and use dry, minced onions) (Sandie's note: I cheat further and use onion powder!)
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 egg

Instructions
Preheat oven to 400 degrees.
Mix ingredients. Shape into twenty 1 1/2-inch balls. Place on ungreased cookie sheet and bake until light brown, 20 to 25 minutes. (If you prefer you can cook on stove over medium heat, turning occasionally, until brown, about 20 minutes.)

After the meatballs are cooked, drain them a few minutes on a paper towel. You can put them in spaghetti sauce or on french bread for a meatball po-boy.


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Copyright 1997 - 2016 by Sandra Petit. All rights reserved.

Crochet Cabana created October 1997 (domain name purchased March 2001)
Crochet Cabana’s Crafty Corral begun November 7, 2004.
The Crochet Cabana Blog begun May 2010.
Site update November 18, 2012.