1. Put a large pot of water on to boil.
2. Shuck however many ears of corn that you need.
3. When water is almost to a rolling boil add ears of corn.
4. Cover, and boil for 5 minutes.
5. Remove from heat and spread margarine over the ears (I use the end of a stick of margarine).
6. Sprinkle with sea salt and dill weed.
7. Eat and enjoy!
I prefer white corn as the kernels are very tender and sweet.
Sunday, May 21, 2006
Asparagus with Lemon-Dill Butter
I'm always looking for ways to make veggies more memorable. In my childhood I hated veggies, and never realized that they could be good. I knew they were good for me, but thats where it ended. Veggies were boiled with a little salt and seemed tasteless to me. I've experimented with several different kinds of veggies with this sauce and mushrooms and asparagus are the winners.
Melt in medium-hot skillet:
3 T. margarine or butter (some people substitute olive oil, but I like the taste of butter)
Add:
1 t. sea salt (to taste)
1 - 2 t. dill weed
2 T. lemon juice
Add:
1 lb. fresh or frozen asparagus, washed and trimmed
Saute until asparagus is tender but still bright green--about 5 minutes.
Variation: Use a container of button mushrooms, wash lightly and saute. Don't let them cook too long.
Enjoy!
I buy asparagus when it is on sale--I've been known to buy 5 - 10 lbs at a time. I take it home, wash it, then trim the ends. I let it dry an hour in the dish drainer or colander, and then put in gallon freezer bags. I pull out just what I need for a meal. I always buy the thinnest asparagus. They are so much more tender than thick, woody stalks.
Melt in medium-hot skillet:
3 T. margarine or butter (some people substitute olive oil, but I like the taste of butter)
Add:
1 t. sea salt (to taste)
1 - 2 t. dill weed
2 T. lemon juice
Add:
1 lb. fresh or frozen asparagus, washed and trimmed
Saute until asparagus is tender but still bright green--about 5 minutes.
Variation: Use a container of button mushrooms, wash lightly and saute. Don't let them cook too long.
Enjoy!
I buy asparagus when it is on sale--I've been known to buy 5 - 10 lbs at a time. I take it home, wash it, then trim the ends. I let it dry an hour in the dish drainer or colander, and then put in gallon freezer bags. I pull out just what I need for a meal. I always buy the thinnest asparagus. They are so much more tender than thick, woody stalks.
Kathryn's Menu for May 21 - 27
Sunday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Dinner: Fruit smoothies, Cheesy Garlic Bread with Dipping Sauce
Monday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Leftovers from Saturday, sandwiches
Dinner: Slow-cooker Pot Roast and Veggies, Sweet Tea
Tuesday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Leftovers from Monday dinner
Dinner: Slow Cooker BBQ Hamburgers and fixin's, Chocolate Pudding
Wednesday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: leftovers from Tuesday dinner, sandwiches
Dinner: Sausage and Potatoes, Salad, Sliced Peaches, Sweet Tea
Thursday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: leftovers from Wednesday dinner
Dinner: frozen pizza
Friday:
Breakfast: Oatmeal, yogurt, cereal, fruit
Lunch: Chicken Salad and Pita's
Dinner: fast food enroute to visiting family
Saturday:
We aren't morning people, so we use easy breakfast food, except on the weekends. I usually take my breakfast to work, Knox has oatmeal, and Shawn has cereal while feeding Knox. Tuesday and Thursday evenings, Shawn is at EMT class so I stay in town to save gas and time since we have a 35 minute commute home. He either brings me a plate or I grab dinner in town.
Lemon Oat Bars
Another recipe that I tried yesterday--from the latest Simple & Delicious. No link in the title--this recipe is subscriber only. I will be honest with you, they are not paying me to say this, but it is worth the money to subscribe to their cooking magazines. Our Mom gets us subscriptions as a Christmas gift every year. I get Simple & Delicious, and Taste of Home. Every issue has at least 2 recipes that are keepers.
Preheat oven to 350 degrees.
1 1/2 c. flour
1 c. old-fashioned oats (I used quick oats with good success)
1 c. packed brown sugar
1/2 t. salt
1/4 t. cinnamon
In a large bowl, combine 1st 5 ingredients.
2/3 c. butter (I used margarine)
Cut in butter until crumbly. Press 3 cups into a greased 9 inch square pan. Set aside remaining oat mixture. Bake at 350 degreese for 10 minutes.
1 can (14 oz.) sweetened condensed milk
1/2 c. lemon juice
1 1/2 t. grated lemon peel (I used dried, and measured it out in a small bowl, and soaked it in3 t. hot water to make them soft. I did this first, before I started the oat mixture.)
In a small bowl, whisk last 3 ingredients together. Pour over hot crust. Sprinkle with the reserved oat mixture. Bake for 25 - 30 minutes or until the edges are brown. Cool on a wire rack.
Yield: 9 servings. (Best cold and I would probably make 18 servings since these bars are really rich.)
Preheat oven to 350 degrees.
1 1/2 c. flour
1 c. old-fashioned oats (I used quick oats with good success)
1 c. packed brown sugar
1/2 t. salt
1/4 t. cinnamon
In a large bowl, combine 1st 5 ingredients.
2/3 c. butter (I used margarine)
Cut in butter until crumbly. Press 3 cups into a greased 9 inch square pan. Set aside remaining oat mixture. Bake at 350 degreese for 10 minutes.
1 can (14 oz.) sweetened condensed milk
1/2 c. lemon juice
1 1/2 t. grated lemon peel (I used dried, and measured it out in a small bowl, and soaked it in3 t. hot water to make them soft. I did this first, before I started the oat mixture.)
In a small bowl, whisk last 3 ingredients together. Pour over hot crust. Sprinkle with the reserved oat mixture. Bake for 25 - 30 minutes or until the edges are brown. Cool on a wire rack.
Yield: 9 servings. (Best cold and I would probably make 18 servings since these bars are really rich.)
Smothered Chicken Breasts
Last, night, I tried this recipe out of my latest Simple & Delicious magazine and it is incredible. Really good and really easy, just as promised. My little boy loved the chicken, I diced some up for him after it had cooked. I halved the recipe--it was really easy to do--because my husband won't eat chicken. Monday's lunch is assured to be yummy! I changed it slightly, as you can see if you click on the title.
4 boneless skinless chicken breast halves (6 oz. each)
1/4 t. salt
1/4 t. lemon-pepper seasoning
1 T. olive oil
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 13 - 15 minutes or until juices run clear; removed and keep warm.
8 bacon strips
In the same skillet, cook bacon over medium hea until crips. Using a slotted spoon, remove to paper towels; drain, reserving 2 T. drippings. (I took mine out of the freezer, since I keep pre-cooked bacon handy, and heated it up. I just added a little water while the onion cooked, since I had no drippings to speak of.)
1 medium onion, sliced
1/4 c. packed brown sugar
In the drippings, saute the onion and brown sugar until onion is golden.
4 slices Colby-Jack cheese (or 1/2 c. shredded)
Assembly: Place two bacon strips on each chicken breast half; top with carmelized onion and 1 slice of cheese. I put them back in a warmed oven to melt the cheese, while I fixed corn on the cob and set the table.
4 servings.
Menu Idea:
Smothered Chicken Breasts
Corn on the Cob or Asparagus
Spinach Salad
Lemon Oat Bars
Sweet Tea
4 boneless skinless chicken breast halves (6 oz. each)
1/4 t. salt
1/4 t. lemon-pepper seasoning
1 T. olive oil
Sprinkle chicken with salt and lemon-pepper. In a large skillet, cook chicken in oil over medium heat for 13 - 15 minutes or until juices run clear; removed and keep warm.
8 bacon strips
In the same skillet, cook bacon over medium hea until crips. Using a slotted spoon, remove to paper towels; drain, reserving 2 T. drippings. (I took mine out of the freezer, since I keep pre-cooked bacon handy, and heated it up. I just added a little water while the onion cooked, since I had no drippings to speak of.)
1 medium onion, sliced
1/4 c. packed brown sugar
In the drippings, saute the onion and brown sugar until onion is golden.
4 slices Colby-Jack cheese (or 1/2 c. shredded)
Assembly: Place two bacon strips on each chicken breast half; top with carmelized onion and 1 slice of cheese. I put them back in a warmed oven to melt the cheese, while I fixed corn on the cob and set the table.
4 servings.
Menu Idea:
Smothered Chicken Breasts
Corn on the Cob or Asparagus
Spinach Salad
Lemon Oat Bars
Sweet Tea
Saturday, May 20, 2006
Top-Of-The-Stove Cookies
These easy cookies were one of our favorites growing up. Mom loved them because they were un-sneakable...when taken off the waxed paper, they left a residue behind and all Mom had to do was look for the culprit with the chocolate on the corners of her lips. "None for supper for you!" she would say as she dished up poached fish, split pea soup or liver. (Obviously, not items on our favorites list.)
This is one of those fast recipes, and it is good to be prepared with all the ingredients beforehand. I also have waxed paper or foil spread out, ready on the counter or in a cookie sheet--ready to drop the hot mixture as soon as the oats are mixed in.
Bring to a rolling boil and boil for 2 minutes: (I use a 6 qt. saucepot)
1/2 c. margarine
2 c. sugar
1/2 c. milk
1/2 t. salt
2 T. peanut butter
.Turn off heat and leave on the burner. Add:
3 T. cocoa
3 C. quick oats
1/2 c. nuts, coconut, raisins, etc (optional)
1 t. vanilla
Mix well with a wooden spool. Work quickly using 2 spoons or a cookie scoop and drop onto the waxed paper. Cookies will firm up as they cool. Makes about 2 1/2 dozen.
Variation: Substitute 1T. peanut butter for the cocoa if you want an all peanut butter cookie.
This is one of those fast recipes, and it is good to be prepared with all the ingredients beforehand. I also have waxed paper or foil spread out, ready on the counter or in a cookie sheet--ready to drop the hot mixture as soon as the oats are mixed in.
Bring to a rolling boil and boil for 2 minutes: (I use a 6 qt. saucepot)
1/2 c. margarine
2 c. sugar
1/2 c. milk
1/2 t. salt
2 T. peanut butter
.Turn off heat and leave on the burner. Add:
3 T. cocoa
3 C. quick oats
1/2 c. nuts, coconut, raisins, etc (optional)
1 t. vanilla
Mix well with a wooden spool. Work quickly using 2 spoons or a cookie scoop and drop onto the waxed paper. Cookies will firm up as they cool. Makes about 2 1/2 dozen.
Variation: Substitute 1T. peanut butter for the cocoa if you want an all peanut butter cookie.
Friday, April 21, 2006
Mom's Lasagna
This was our all-time favorite meal growing up. Mom's gotten rave reviews on this one from 100% Italian-Americans. If I am making this for company, I use a 9 x 13 pan, or 2 8 x 8 pans. Just for us two, I make 3 freezer meals out of it. I follow a hint found in a Taste of Home (last summer) and I make it in 3 breadpans. If you do it in 3 breadpans, then you need 11 lasagna noodles. I just cut off the ends and use them in the top layer of the last pan. If you need the breadpans, you can line them with foil, freeze and remove to a Ziploc bag. Be sure to wrap well if freezing.
This is an extra-special freezer meal. The meat sauce also can be made and frozen. It's good just as a pasta sauce. I also sometimes add a layer of pepperoni and I've been known to be really liberal with the mozzerella cheese.
I have modified the recipe slightly to accomodate my husband's dislike for ricotta or cottage cheeses.
Meat mixture:
1 lb. ground beef, brown and drain off grease.
Add:
1 clove garlic
1 T. dried parsley
1 T. dried basil
2 t. salt (I leave it out or cut it WAY back)
2 1/2 c. canned diced tomato (I use 2 cans, or use 3 cans for extra sauce)
1 6 oz. can tomato paste
Mix altogether and simmer for 1 hour.
Cheese mixture:
3 c. cottage cheese
2 eggs
1 t. salt
1/2 t. pepper
2 T. dried parsley
1/2 c. parmesan cheese
1 lb. shredded mozzerella cheese (reserve 1/2 - 3/4 cup)
Mix altogether. I usually substitute 1 1/2 c. half and half for the cottage cheese and add another 1/4 c. grated parmesan cheese, and 1 cup mozzarella cheese.
Cook according to package directons:
1 10 oz. pkg of lasagna noodles
Drain and toss with:
1 T. olive oil
Spray pan with cooking spray. Layer 1/2 noodles, 1/2 cheese mixture, an 1/2 meat mixture, then the rest of the noodles, cheese mixture, ending with the meat. Sprinkle with reserved cheese.
Bake at 375 degrees for 30 minutes, or if refrigerated, bake for 40 - 45 minutes.
This is an extra-special freezer meal. The meat sauce also can be made and frozen. It's good just as a pasta sauce. I also sometimes add a layer of pepperoni and I've been known to be really liberal with the mozzerella cheese.
I have modified the recipe slightly to accomodate my husband's dislike for ricotta or cottage cheeses.
Meat mixture:
1 lb. ground beef, brown and drain off grease.
Add:
1 clove garlic
1 T. dried parsley
1 T. dried basil
2 t. salt (I leave it out or cut it WAY back)
2 1/2 c. canned diced tomato (I use 2 cans, or use 3 cans for extra sauce)
1 6 oz. can tomato paste
Mix altogether and simmer for 1 hour.
Cheese mixture:
3 c. cottage cheese
2 eggs
1 t. salt
1/2 t. pepper
2 T. dried parsley
1/2 c. parmesan cheese
1 lb. shredded mozzerella cheese (reserve 1/2 - 3/4 cup)
Mix altogether. I usually substitute 1 1/2 c. half and half for the cottage cheese and add another 1/4 c. grated parmesan cheese, and 1 cup mozzarella cheese.
Cook according to package directons:
1 10 oz. pkg of lasagna noodles
Drain and toss with:
1 T. olive oil
Spray pan with cooking spray. Layer 1/2 noodles, 1/2 cheese mixture, an 1/2 meat mixture, then the rest of the noodles, cheese mixture, ending with the meat. Sprinkle with reserved cheese.
Bake at 375 degrees for 30 minutes, or if refrigerated, bake for 40 - 45 minutes.
Monday, April 17, 2006
Glazed Ham
I received a recipe in an Old Fashioned Living newsletter that I modified for our Easter dinner.
6 lb. ham (I used a ready to cook butt roast)
I placed it in the crock pot before church on low. It cooked until we got home, about 5 hours. I checked the internal temperature and it was 160 degrees.
I took the removeable stoneware bowl out of the crockpot and glazed it with a mixture of:
1 c. brown sugar
1/4 c. pure maple syrup
1/4 c. yellow mustard
I then placed the whole thing in the oven and baked it at 350 degrees for about 20 minutes and then reglazed it and baked another 20 minutes.
As Rachael Ray would say, "Yummo!"
6 lb. ham (I used a ready to cook butt roast)
I placed it in the crock pot before church on low. It cooked until we got home, about 5 hours. I checked the internal temperature and it was 160 degrees.
I took the removeable stoneware bowl out of the crockpot and glazed it with a mixture of:
1 c. brown sugar
1/4 c. pure maple syrup
1/4 c. yellow mustard
I then placed the whole thing in the oven and baked it at 350 degrees for about 20 minutes and then reglazed it and baked another 20 minutes.
As Rachael Ray would say, "Yummo!"
Tuesday, April 04, 2006
Molasses Crinkles
Cream together in large bowl:
3/4 c. shortening
1 c. brown sugar
1/4 c. molasses
Add and mix well:
2 1/4 c. flour
2 tsp. soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
Chill dough. Form into balls about the size of a walnut. Roll in granulated sugar. Bake at 375 degrees for 10 - 12 minutes. We like them soft and chewy. Makes about 6 dozen. The dough freezes well and the cookies do too.
3/4 c. shortening
1 c. brown sugar
1/4 c. molasses
Add and mix well:
2 1/4 c. flour
2 tsp. soda
1/4 tsp. salt
1/2 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
Chill dough. Form into balls about the size of a walnut. Roll in granulated sugar. Bake at 375 degrees for 10 - 12 minutes. We like them soft and chewy. Makes about 6 dozen. The dough freezes well and the cookies do too.
Double Chocolate Chip Cookies
One of Shawn's favorites!! We substitute semi-sweet chocolate chips for the vanilla chips.
Cream together in large bowl:
1 c. margarine
3/4 c. brown sugar
1/2 c .sugar
1 egg
1 tsp. vanilla
Mix in:
2 c. flour
1/4 c. cocoa
1 tsp. soda
1/2 tsp. salt
Stir in:
1 c. vanilla chips (or semi-sweet)
Bake at 375 degrees for 7-10 minutes. I usually refrigerate the dough and sometimes freeze it. Should be chewy and moist.
Makes about 3 dozen.
Cream together in large bowl:
1 c. margarine
3/4 c. brown sugar
1/2 c .sugar
1 egg
1 tsp. vanilla
Mix in:
2 c. flour
1/4 c. cocoa
1 tsp. soda
1/2 tsp. salt
Stir in:
1 c. vanilla chips (or semi-sweet)
Bake at 375 degrees for 7-10 minutes. I usually refrigerate the dough and sometimes freeze it. Should be chewy and moist.
Makes about 3 dozen.
Thursday, February 23, 2006
In Celebration Of: National Banana Bread Day
Yes, really....and in honor of that day, I made this lovely, wonderful Banana Pound Cake last week. I got the recipe from one of the last Taste of Home magazines...(this is our theme). It is super!!! I followed the recipe exactly, since I've never made many pound cakes. It was slightly crusty on the outside, dense and moist on the inside.
INGREDIENTS
3 teaspoons sugar plus 3 cups sugar, divided
1 cup butter, softened
6 eggs
1 cup mashed ripe banana (about 2 medium)
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
GLAZE
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons milk
SERVINGS
12-15
DIRECTIONS
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined. Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.
INGREDIENTS
3 teaspoons sugar plus 3 cups sugar, divided
1 cup butter, softened
6 eggs
1 cup mashed ripe banana (about 2 medium)
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon extract
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup (8 ounces) sour cream
GLAZE
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
3 to 4 teaspoons milk
SERVINGS
12-15
DIRECTIONS
Grease a 10-in. fluted tube pan. Sprinkle with 3 teaspoons sugar; set aside. In a large mixing bowl, cream butter and remaining sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in bananas and extracts. Combine flour and baking soda; add to the creamed mixture alternately with sour cream, beating just until combined. Pour into prepared pan (pan will be full). Bake at 325° for 75-85 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, whisk glaze ingredients until smooth; drizzle over cake. Store in the refrigerator. May be frozen for up to 1 month. Yield: 12-15 servings.
Tuesday, February 14, 2006
Parmesan Potatoes
I have no idea what recipe(s) this evolved from, but we love it. Shawn is a meat and potatoes kind of guy and this is one more good way to fix them. Its very easy to make. I have not put any amounts down for the salt and pepper---you know how much you like. Reduce or enlarge depending on how many people you are service. I also like this recipe made with sweet potatoes or carrots.
1. Preheat oven to 400 degrees.
2. Spray cookie sheet with pan spray.
3. Wash and slice red or gold potatoes lengthwise into about 4 pieces, roughly 1/4" thick. Use however many you think you will eat--I usually make a cookie sheet full and have enough for 2 meals, about 5 large potatoes. Also, I sometimes use a ripple slicer (Pampered Chef) and that makes them look really pretty.
4. Melt some margarine or butter (or use olive oil) and sprinkle it, spoon it, brush it over all the slices. I use about 3 T. for a whole sheet of potatoes.
5. Sprinkle liberally with sea salt, black pepper, and garlic powder.
6. Grate some Parmesan cheese and sprinkle over the top.
7. Bake at 400 degrees for about 40 minutes. Potatoes should be cooked thru and cheese on top will be golden brown.
1. Preheat oven to 400 degrees.
2. Spray cookie sheet with pan spray.
3. Wash and slice red or gold potatoes lengthwise into about 4 pieces, roughly 1/4" thick. Use however many you think you will eat--I usually make a cookie sheet full and have enough for 2 meals, about 5 large potatoes. Also, I sometimes use a ripple slicer (Pampered Chef) and that makes them look really pretty.
4. Melt some margarine or butter (or use olive oil) and sprinkle it, spoon it, brush it over all the slices. I use about 3 T. for a whole sheet of potatoes.
5. Sprinkle liberally with sea salt, black pepper, and garlic powder.
6. Grate some Parmesan cheese and sprinkle over the top.
7. Bake at 400 degrees for about 40 minutes. Potatoes should be cooked thru and cheese on top will be golden brown.
Thursday, February 09, 2006
Baked Ziti
Here's another recipe that I have modified from Taste of Home. My husband doesn't like ricotta cheese, so I had to come up with a substitution for that and cottage cheese in a lot of my Italian recipes. Through lots of trial and error, I hit upon using half and half, cream, or evaporated milk, or a combination of what was in the fridge. When it is mixed with the mozzarella cheese, and left set for a little while, it gets a thicker consistency. I tried regular milk, but it just wasn't thick enough to suit me.
I also discovered, in my humble opinion, that pizza sauce tastes much better than the spaghetti sauce. Also, shredding your own cheeses makes for a much better taste as well. This is one of our favorite casseroles. I usually make a double or triple batch and stick a couple in the freezer for meals during the week.
1 box ziti Cook according to package directions.
1 lb. ground beef, cooked until brown
1 28 oz. spaghetti sauce or 3 cups pizza sauce (I use Ragu Thick and Zesty Pizza sauce)
Mix these together.
2/3 cup half and half or evaporated milk or use 1 (15 oz) carton ricotta cheese
2 eggs, beaten
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Mix together in large bowl and then toss with cooked ziti.
Preheat oven to 350 degrees. Use 9 x 13 pan or a 2 quart casserole dish. Layer a couple of spoonfuls of the meat sauce (about 1/3) on the bottom. Layer 1/2 of the noodles. Layer 1/3 of the meat sauce, and then the rest of the noodles. Spread the remaining 1/3 of the meat sauce on top. Bake for 40 minutes. Remove from oven and spread 1 cup shredded mozzarella cheese on top.
Bake for another 10 - 15 minutes til the cheese is melted and browned.
Let set about 10 minutes before eating and enjoy with a green salad and some breadsticks.
If you want to make for the freezer, layer everything including the cheese in casserole dish. Cover with plastic wrap and freeze. Thaw and bake for 50 minutes.
I also discovered, in my humble opinion, that pizza sauce tastes much better than the spaghetti sauce. Also, shredding your own cheeses makes for a much better taste as well. This is one of our favorite casseroles. I usually make a double or triple batch and stick a couple in the freezer for meals during the week.
1 box ziti Cook according to package directions.
1 lb. ground beef, cooked until brown
1 28 oz. spaghetti sauce or 3 cups pizza sauce (I use Ragu Thick and Zesty Pizza sauce)
Mix these together.
2/3 cup half and half or evaporated milk or use 1 (15 oz) carton ricotta cheese
2 eggs, beaten
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Mix together in large bowl and then toss with cooked ziti.
Preheat oven to 350 degrees. Use 9 x 13 pan or a 2 quart casserole dish. Layer a couple of spoonfuls of the meat sauce (about 1/3) on the bottom. Layer 1/2 of the noodles. Layer 1/3 of the meat sauce, and then the rest of the noodles. Spread the remaining 1/3 of the meat sauce on top. Bake for 40 minutes. Remove from oven and spread 1 cup shredded mozzarella cheese on top.
Bake for another 10 - 15 minutes til the cheese is melted and browned.
Let set about 10 minutes before eating and enjoy with a green salad and some breadsticks.
If you want to make for the freezer, layer everything including the cheese in casserole dish. Cover with plastic wrap and freeze. Thaw and bake for 50 minutes.
Sunday, February 05, 2006
Cherry Ginger Biscotti
This is a new, favorite recipe from ClubMom.com. I get all these emails with helpful hints about diapering, makeup, organizing for the busy mom, etc.... This recipe was a link before Christmas. I wish that I would have had it when I was pregnant---the ginger probably would have helped my icky tummy!
Disclaimer: I actually dump all the ingredients in together and mix well, then mix in the dried fruit. Also, these don't seem to spoil or get stale. I forgot a batch for a month, and they were still good. My baby enjoys gnawing on these.
Preheat oven to 325 degrees.
Grease and flour baking sheet, and set aside.
Combine:
2 1/4 c. flour
1 1/2 t. baking powder
1/4 t. salt
In another bowl, combine:
1/3 c. margarine
1 c. sugar
2 eggs
1 t. vanilla extract
Stir in the flour mixture until blended and add:
1/2 c. chopped dried cherries
1 T. finely chopped crystallized ginger
Knead dough on a lightly floured surface. With floured hands, shape into a log about 14 x 1 1/2 inches. Bake about 35 minutes or until firm and golden. Remove from pan and cool on wire rack for 10 minutes.
Cut into 1/2 inch thick diagonal slices. Put cookies back on to baking sheet. Reduce oven temperature to 300 degrees, and bake an additional 20 minutes. Cool on wire rack and store in airtight container.
Makes about 30 cookies.
Disclaimer: I actually dump all the ingredients in together and mix well, then mix in the dried fruit. Also, these don't seem to spoil or get stale. I forgot a batch for a month, and they were still good. My baby enjoys gnawing on these.
Preheat oven to 325 degrees.
Grease and flour baking sheet, and set aside.
Combine:
2 1/4 c. flour
1 1/2 t. baking powder
1/4 t. salt
In another bowl, combine:
1/3 c. margarine
1 c. sugar
2 eggs
1 t. vanilla extract
Stir in the flour mixture until blended and add:
1/2 c. chopped dried cherries
1 T. finely chopped crystallized ginger
Knead dough on a lightly floured surface. With floured hands, shape into a log about 14 x 1 1/2 inches. Bake about 35 minutes or until firm and golden. Remove from pan and cool on wire rack for 10 minutes.
Cut into 1/2 inch thick diagonal slices. Put cookies back on to baking sheet. Reduce oven temperature to 300 degrees, and bake an additional 20 minutes. Cool on wire rack and store in airtight container.
Makes about 30 cookies.
Mango Cheese Ball
Arlene, this is for you! Another Rachel Ray recipe....somewhat modified. She says to use a food processor to combine, but I like cheese balls mixed, not pureed.
This has become a Christmas tradition around our house. I usually let Mary Ann make it. ;-)
1 8 oz.brick of cream cheese, softened
1/2 stick of butter, softened
2 inches of ginger root, grated
Pinch of allspice
1/8 t. ground nutmeg
2 cups shredded cheddar cheese
1/2 c. mango chutney
Mix altogether with an electric mixer. Shape into ball.
Roll in:
1 c. macadamia nuts, cashews, or pecans, chopped
Chill til firm. Serve with assorted crackers. About 12 servings.
This has become a Christmas tradition around our house. I usually let Mary Ann make it. ;-)
1 8 oz.brick of cream cheese, softened
1/2 stick of butter, softened
2 inches of ginger root, grated
Pinch of allspice
1/8 t. ground nutmeg
2 cups shredded cheddar cheese
1/2 c. mango chutney
Mix altogether with an electric mixer. Shape into ball.
Roll in:
1 c. macadamia nuts, cashews, or pecans, chopped
Chill til firm. Serve with assorted crackers. About 12 servings.
Thursday, January 26, 2006
Pizza Joes
This recipe is loosely based on a recipe that I found in Taste of Home a year ago. I changed the bread, the cheese and messed with the spices a little. If you want to see the original recipe, click on the title. It is a favorite quick dinner around our house. Serve with chips, salad and chocolate pudding.
Preheat oven to Broil.
Fry in pan with the onion until the beef is no longer pink.
1 lb. ground beef
1 T. dry minced onion
Add:
1 (14 1/2 oz.) can of diced tomatoes
1 t. dried oregano
1/4 t. salt
1/4 t. garlic powder
Shake together in shaker jar and add to the tomato beef mixture:
2 t. cornstarch
1/4 c. water
Cook till slightly thickened, about 5 minutes. Add and melt:
6 mozzarella cheese slices or about 1 1/2 c. shredded
Stir till it is all mixed together. Slice one loaf of french bread into 4 sections and then in half lengthwise (8 pieces). Layer the meat mixture on the bread and top with cheese. Cut 4 slices of mozzarella cheese diagonally or use about 3/4 cup shredded.
Broil until the cheese is golden brown, about 6 minutes.
4 servings
Preheat oven to Broil.
Fry in pan with the onion until the beef is no longer pink.
1 lb. ground beef
1 T. dry minced onion
Add:
1 (14 1/2 oz.) can of diced tomatoes
1 t. dried oregano
1/4 t. salt
1/4 t. garlic powder
Shake together in shaker jar and add to the tomato beef mixture:
2 t. cornstarch
1/4 c. water
Cook till slightly thickened, about 5 minutes. Add and melt:
6 mozzarella cheese slices or about 1 1/2 c. shredded
Stir till it is all mixed together. Slice one loaf of french bread into 4 sections and then in half lengthwise (8 pieces). Layer the meat mixture on the bread and top with cheese. Cut 4 slices of mozzarella cheese diagonally or use about 3/4 cup shredded.
Broil until the cheese is golden brown, about 6 minutes.
4 servings
Thursday, January 19, 2006
Mustard Tarragon Sauce
I have tried this easy sauce on steak kebabs, pork loin roast. My husband says its "to die for". I don't know about that. I also like to broil Vidalia onions or potatoes basted with this sauce. Serve the onions or potatoes with your meat. The orginal recipe came from the "Monday is Meatloaf" cookbook which I picked up at a yard sale for 25 cents. You may need to double or triple the recipe depending on whether you want to baste only or have extra to serve with the meat. Again, this is a recipe that I have doctored and changed.
1 c. beef broth (use a boullion cube and a cup of water)
2 T. yellow mustard
1 T. olive oil
1 T. minced fresh tarragon or 1 t. dried
1/2 t. dry mustard
1/4 t. garlic powder
1/4 t. black pepper
2 T. margarine
Bring the broth to a boil in a small saucepan. Add the rest of the ingredients and whisk together. Turn down the heat and simmer for 10 - 15 minutes. Remove from heat when it has cooked down a bit to a nice saucy consistency. Baste your meat or serve warm with it as a sauce.
Makes about a cup.
1 c. beef broth (use a boullion cube and a cup of water)
2 T. yellow mustard
1 T. olive oil
1 T. minced fresh tarragon or 1 t. dried
1/2 t. dry mustard
1/4 t. garlic powder
1/4 t. black pepper
2 T. margarine
Bring the broth to a boil in a small saucepan. Add the rest of the ingredients and whisk together. Turn down the heat and simmer for 10 - 15 minutes. Remove from heat when it has cooked down a bit to a nice saucy consistency. Baste your meat or serve warm with it as a sauce.
Makes about a cup.
Hummus
A year or so ago, I got my sister and myself copies of "The What Would Jesus Eat? Cookbook." She found a fast and easy recipe for hummus, and I changed it slightly to fit time constraints.
1 can garbanzo beans, rinsed and drained
1/2 cup tahini (scant) (tahini is like peanut butter, only made with sesame seeds)
2 T. extra virgin olive oil
1/4 t. minced garlic or garlic powder
Juice of 2 med. lemons (I use the equivalent measure of the bottled stuff)
1/2 t. sea salt
1/2 t. cumin
Whirl the beans until finely chopped in a food processor. Add the rest of the ingredients and blend well. Hummus will have a fine texture. Place in airtight container in the refrigerator or serve immediately. Keeps about 5 days in the fridge.
I like this on Wheat Thins or Triscuits, with veggies, or with Middle Eastern dishes. I'm pretty well addicted to this.
1 can garbanzo beans, rinsed and drained
1/2 cup tahini (scant) (tahini is like peanut butter, only made with sesame seeds)
2 T. extra virgin olive oil
1/4 t. minced garlic or garlic powder
Juice of 2 med. lemons (I use the equivalent measure of the bottled stuff)
1/2 t. sea salt
1/2 t. cumin
Whirl the beans until finely chopped in a food processor. Add the rest of the ingredients and blend well. Hummus will have a fine texture. Place in airtight container in the refrigerator or serve immediately. Keeps about 5 days in the fridge.
I like this on Wheat Thins or Triscuits, with veggies, or with Middle Eastern dishes. I'm pretty well addicted to this.
Thursday, January 12, 2006
Adventures in Pasta Making!!
Last year, during my Christmas shopping, I procured a pasta maker for fairly cheap at Ross. Just a simple hand-cranked NorPro model, with attachment for making fettuccine and spaghetti. Yesterday, I finally had a chance to try it out.
I used the Joy of Cooking’s Egg Pasta recipe, since it seemed the most simple. I also checked out a couple of websites by googling Homemade Pasta.
3 ½ c. unbleached flour (I used 3 c. white and ½ c. whole wheat)
5 eggs or (7 egg whites)
1 t. salt
1 t. olive oil
I added 1 t. of dill weed and 1 t. of lemon pepper (salt-free) for flavor.
I whisked it together in my food processor for about 20 seconds and then I kneaded it for 10 minutes by hand. I then divided it into 4 pieces and let them set, loosely covered, for 30 minutes. (There were pages and pages of directions, and information in the Joy of Cooking.)
I learned a few more things—dough should not be sticky, keep dusting with flour. It’s like bread making—you get a feel for the right consistency of the dough. I ran it through the pasta maker, following the rules for making the sheets of pasta. I let them dry for about 30 minutes and them ran them through the fettuccine attachment and laid them out to dry again. The more I worked with it, the faster I got at it—I felt like I needed 3 hands to work with it. It was a good thing the baby was napping. ;-) (I think it easier to use the attachment than to cut by hand, I tried both ways.)
I only had to boil them for 5 minutes and served them with homemade pasta sauce. Shawn had two helpings (he wondered if this was gourmet food) and I had mine with garlic butter—see the recipe below. I have to tell you that this was the best pasta I have ever eaten. It’s a little time consuming but wow!! The taste was awesome!! Of course, I will not stop using the cheap boxes of dried pasta, at least right way. I’d like to eventually switch to eating all whole-grain pasta and this is probably the way to do it, as the dried stuff is very expensive.
I used the Joy of Cooking’s Egg Pasta recipe, since it seemed the most simple. I also checked out a couple of websites by googling Homemade Pasta.
3 ½ c. unbleached flour (I used 3 c. white and ½ c. whole wheat)
5 eggs or (7 egg whites)
1 t. salt
1 t. olive oil
I added 1 t. of dill weed and 1 t. of lemon pepper (salt-free) for flavor.
I whisked it together in my food processor for about 20 seconds and then I kneaded it for 10 minutes by hand. I then divided it into 4 pieces and let them set, loosely covered, for 30 minutes. (There were pages and pages of directions, and information in the Joy of Cooking.)
I learned a few more things—dough should not be sticky, keep dusting with flour. It’s like bread making—you get a feel for the right consistency of the dough. I ran it through the pasta maker, following the rules for making the sheets of pasta. I let them dry for about 30 minutes and them ran them through the fettuccine attachment and laid them out to dry again. The more I worked with it, the faster I got at it—I felt like I needed 3 hands to work with it. It was a good thing the baby was napping. ;-) (I think it easier to use the attachment than to cut by hand, I tried both ways.)
I only had to boil them for 5 minutes and served them with homemade pasta sauce. Shawn had two helpings (he wondered if this was gourmet food) and I had mine with garlic butter—see the recipe below. I have to tell you that this was the best pasta I have ever eaten. It’s a little time consuming but wow!! The taste was awesome!! Of course, I will not stop using the cheap boxes of dried pasta, at least right way. I’d like to eventually switch to eating all whole-grain pasta and this is probably the way to do it, as the dried stuff is very expensive.
Tuesday, January 10, 2006
Real Southern Sweet Tea
1 quart water
4 quart size tea bags or 1 large gallon size
1 1/2 to 2 cups sugar
Bring water to boil. Remove from heat and steep tea bags for 6 minutes. Place sugar in the bottom of a gallon size pitcher. Remove tea bags and pour tea over the sugar. Mix well, till the sugar is dissolved. Add cold water to top of pitcher, stir till mixed. Serve with ice and lemon wedges if desired.
Hints: If you steep tea for too long, you release tannins into the tea. This makes your tea bitter. Also, the sugar syrup is the main difference between sweet tea and sweetened tea.
4 quart size tea bags or 1 large gallon size
1 1/2 to 2 cups sugar
Bring water to boil. Remove from heat and steep tea bags for 6 minutes. Place sugar in the bottom of a gallon size pitcher. Remove tea bags and pour tea over the sugar. Mix well, till the sugar is dissolved. Add cold water to top of pitcher, stir till mixed. Serve with ice and lemon wedges if desired.
Hints: If you steep tea for too long, you release tannins into the tea. This makes your tea bitter. Also, the sugar syrup is the main difference between sweet tea and sweetened tea.
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