Friday, October 30, 2009


2 lbs lean ground beef
1 egg
1 envelope dry onion soup mix

Place all the ingredients in a large bowl. Using your hands, mix together well. Grill or fry to desired doneness. Serve on whole wheat buns with your favorite condiments.

Wednesday, October 28, 2009


2 Granny Smith apples, peeled and cored
1 kiwi
1 large orange
1 cup fresh strawberries
2 tbsp brown sugar

Chop all the fruits with a food chopper or in a food processor. Stir in the brown sugar and mix well. Serve with cinnamon tortilla chips.

Sunday, October 25, 2009

Sorry, Folks!

I apologize for the lack of new postings on this site. We are currently out of state and I am taking my turns staying at my mother-in-law's bedside during her final days of life. We are in the country and have some trouble getting good laptop computer time and internet access. Be patient as things should be back to normal before much longer.



1 lb ground beef
1 garlic clove, crushed
2 tbsp chili powder
1 can (16-oz) pinto beans
1/4 cup chopped onion
2 cans (8-oz) tomato sauce
1 cup shredded cheddar cheese
1 pouch Mexican cornbread mix

Preheat oven to 400 degrees. Spray a 12 X 8-inch baking dish with nonstick cooking spray.

In a 10 or 12-inch skillet crumble and cook the ground beef with the crushed garlic and onion until the meat is browned; drain off excess fat. Stir the chili powder and the tomato sauce into the meat mixture. Spoon the meat mixture into the prepared baking dish. Sprinkle the cheese evenly over the meat mixture. Spoon the pinto beans over the cheese. Prepare the cornbread mix according to the package directions and pour the batter over the beans. Bake at 400 degrees approximately 25 minutes or until the cornbread is browned.

Saturday, October 17, 2009


2 tbsp brown sugar
2 tbsp maple syrup
1 1/2 tsp pumpkin spice mix
1 tbsp butter
1/2 cup chopped pecans or almonds, optional
5 cups freshly popped popcorn in a glass heatproof bowl

In a small saucepan combine the brown sugar, maple syrup, and pumpkin pie spice. Cook the mixture over medium heat, stirring constantly, for about 3 minutes or until the sugar is dissolved and the mixture is bubbly. Stir in the butter until it is melted into the hot mixture. Remove from the heat and add nuts, if using. Pour the hot mixture over the popcorn and stir with a wooden spoon or silicone spatula until all the corn is coated. Allow to coat before serving. Serve once cooled or store in an airtight container.

Monday, October 12, 2009


6 boneless, skinless chicken breast halves
2 tbsp butter, melted
1/2 cup grated Parmesan cheese
1/4 cup Japanese (Panko) bread crumbs
1 tsp oregano
1 tsp parsley flakes
1/4 tsp paprika
1/4 tsp salt
1/4 tsp fresh ground black pepper

Preheat oven to 400 degrees. Spray a 15 x 10 x 1-inch baking pan with nonstick cooking spray; set aside.

Combine the Parmesan cheese, bread crumbs, oregano, parsley, paprika, salt and pepper in a pie plate.

Dip the chicken into the melted butter then dredge in the pie plate mixture to coat. Place on the prepared pan.

Bake at 400 degrees for 20 to 25 minutes or until tender and juices run clear.


1 roll (8-oz) refrigerated crescent rolls
1 pkg (8-oz) cream cheese, softened
1 tsp dried dill weed
1 tsp lemon zest
1/2 cup seafood cocktail sauce
1/2 medium cucumber, seeded and chopped
1/4 cup green bell pepper, seeded, and chopped
4 oz flaked or imitation crabmeat, coarsely chopped
1 tbsp fresh parsley, chopped

Preheat the oven to 350 degrees.

Unroll the crescent dough and separate it into triangles. On a 12 or 13-inch pizza pan or baking stone arrange the triangles in a circle with the points in the center. Using a lightly floured pizza roller or rolling pin, roll the dough into an even circle by pressing the seams together to seal into one piece of dough. Bake at 350 degrees for about 15 minutes or until golden brown. Remove the crust from the oven and cool completely. In a small mixing bowl, combine the cream cheese and dill weed. Add the lemon zest to the cream cheese mixture and mix well. Spread the mixture evenly over the cooled crust. Spread the cocktail sauce over the cream cheese mixture. Sprinkle the cucumber, bell pepper, and crabmeat over the cocktail sauce. Sprinkle with the parsley. Cut pizza and serve.

Sunday, October 11, 2009


1 cup all-purpose flour
2 tsp baking powder
8 tbsp cocoa powder
1 tsp salt
2 cups sugar
4 beaten eggs
1 cup butter, melted
2 tsp vanilla extract
chopped pecans or walnuts, if desired

Preheat oven to 350 degrees.

Combine the sugar and eggs; mix well. Sift together the flour, baking powder, and salt into the mixture. Stir to blend. Stir in the cocoa, then the melted butter, vanilla, and nuts, if using. Bake in a baking pan that has been lightly sprayed with nonstick cooking spray. Bake for 20 minutes at 350 degrees.


1 medium head cabbage, grated
1/2 cup boiling water
1/2 tsp salt
1 egg
1/3 cup white vinegar
3 tbsp sugar

In a large skillet or a saucepan, cook the cabbage in the boiling water with the salt for two minutes. Drain water from the cabbage. In a small bowl combine the egg, vinegar, and sugar. Pour the egg mixture over the cabbage, cooking while stirring, only until the egg congeals. Remove from heat and season with more salt and black pepper, if desired.

Often served with barbecued chicken and with ham.

Saturday, October 10, 2009


4 pita pockets
1 lb boneless, skinless chicken
1 green bell pepper
1 tsp canola oil
1 tsp lime juice

Cut the chicken into strips. Core and seed the bell pepper and slice into thin strips.
In a large skillet, heat the canola oil. Add the chicken and lime juice to the skillet and stir-fry until the chicken in tender and cooked through. This will take about 8 minutes. Add the bell pepper strips and cook another 3 or 4 minutes, until the pepper is tender. Stuff the mixture into the pita pockets. Add some picante sauce or other garnish, if desired.


1 lb lean ground beef
1/2 medium onion, chopped
2 small hot peppers, seeded and chopped
1 large cubed zucchini, peeled and diced
2 large tomatoes, diced
2 carrots, sliced
1 small can V-8 Juice

In a large skillet cook the ground beef, onion and peppers until the meat is no longer pink and the peppers are soft. Pour the mixture into a colander to drain. Using a paper towel wipe the skillet. Return the meat mixture to the skillet. Add the carrots and juice. Bring to a boil and lower heat to simmer. When the carrots start to get tender, add the zucchini and tomatoes. Simmer until the vegetables are tender.

Friday, October 9, 2009


2 lb lean ground beef
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small onion, chopped
1 bottle your favorite barbecue sauce
1 small jar grape jelly

In a large mixing bowl, using your hands, mix the ground beef, salt, pepper, garlic powder, and onion until well mixed. Form the mixture into small meatballs and brown in a large skillet.

In a large saucepan, combine the barbecue sauce and jelly. Cook over medium-high heat, stirring, until the jelly is dissolved. Add the meatballs to the mixture, lower the heat and simmer 10 to 15 minutes.


1 pkg (4-serving size) lemon pudding and pie filling mix
1 pkg Dream Whip
1 can (approx. 16-oz) fruit cocktail, drained
1 can (approx. 16-oz) mandarin oranges, drained
1 can (approx. 16-oz) can peach slices, drained
2 cups miniature marshmallows

Make the pie filling mix according to package directions but using 1 3/4 cups water; cool.

While pie filling cools, make the Dream Whip according to the package directions (or whip 1/2 pint whipping cream.) Fold the whipped mixture into the cooled pie filling. Gently fold in the fruit cocktail, oranges, peaches, and marshmallows.

Thursday, October 8, 2009


1 can (14-oz) artichoke hearts, drained
1 jar (6-oz) marinated artichoke hearts, drained
1 cup shredded cheddar cheese
1 can (4-oz) diced green chili peppers, drained

Place all the drained artichoke hearts in a blender container or food processor. Cover and process until finely chopped. Stop machine and scrape down sides of bowl when necessary. Transfer artichokes to a medium saucepan; stir in the cheese and chili peppers. Cook, stirring, over medium-low heat for about 15 minutes or until heated through and the cheese has melted. Serve warm with party breads and/or assorted crackers.


2 tsp lemon pepper seasoning
2 1/2 tsp ground cumin
4 shoulder lamb chops, 3/4-inch thick
2 tsp canola oil
1 lemon, cut into wedges

In a small bowl mix the lemon pepper seasoning with 2 teaspoons of the ground cumin; rub onto both sides of the chops. Heat the canola oil in a nonstick skillet set over medium-high heat. Cook the chops 3 to 5 minutes per side depending on your desired doneness. Serve with lemon wedges.

Wednesday, October 7, 2009


2 tbsp butter or butter flavored shortening
1 large garlic clove, cut into quarters
1/2 tsp dried dill
1/2 lb small fresh shrimp that are peeled and deveined

In a small skillet melt the butter or shortening; add the garlic and dill weed. Cook while stirring over low heat until the garlic starts to turn light brown. Discard the garlic. Add the shrimp and cook, stirring, over medium heat for around 5 minutes or until color is opaque. Drain the shrimp on paper toweling. Serve immediately.


1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1 tsp salt
1/4 tsp black pepper
dash of ground nutmeg
4 1/4 cups milk
1 pkg (10-oz) frozen chopped spinach, thawed and water squeezed out

In a large saucepan melt the butter; add the chopped onion. Cook, stirring, over medium heat until the onion is tender. Stir in the flour, mixing well to avoid lumps. Add the salt, pepper, and nutmeg. Gradually blend in the milk while stirring. Continue to cook, stirring, for about a minute or two until thickened. Stir in the spinach and remove from the heat.

Monday, October 5, 2009


10 slices cinnamon-raisin bread, cubed
1/4 cup butter, melted
3 medium Granny Smith apples, diced
1 cup caramel sauce

Preheat oven to 350 degrees. In a medium bowl, toss the bread with the melted butter. In a 9-inch square baking pan that has been sprayed lightly with nonstick cooking spray, layer half the apples, half the bread mixture, and half the caramel sauce. Repeat the layers. Bake at 350 degrees for 25 to 30 minutes until the apples are tender and the bread is golden brown.


For the many folks out there who don't drink alcohol, this Mocktail is for you.

3 cups V8 vegetable juice
1 tsp prepared horseradish
1 tsp Worcestershire sauce
1/2 tsp hot pepper sauce
celery sticks with small leaves attached, if desired

Mix the V8 juice, horseradish, Worcestershire sauce, and hot pepper sauce together. Pour over ice to serve. Garnish by putting a celery stick in the glass, if desired.

Sunday, October 4, 2009


1 lb ground beef
1 jar (28-oz) pasta sauce (your favorite)
3 cups uncooked ziti
grated Parmesan cheese

In a large pot, cook the ziti according to the package directions; drain well.

In a medium skillet using medium-high heat, crumble the ground beef and cook until browned. Drain in a colander to get rid of the excess fat. Wipe the skillet with a paper towel. Return the beef to the skillet and add the cooked ziti and the pasta sauce. Reduce heat to simmer and cook until heated through. Sprinkle with Parmesan cheese before serving.

Saturday, October 3, 2009


6 onions, peeled & sliced
1/2 tsp salt
1 cup milk
1 cup + 2 tbsp flour
1 egg
2 tbsp vegetable oil + oil for frying

Separate the onion slices into rings and place in a large bowl of ice water.

heat oil in deep fryer to 375 degrees. In a medium mixing bowl, mix together the flour, salt, milk, egg, and vegetable oil. Beat with an electric mixer until smooth.
Dip a few of the rings at a time into the prepared batter. Drop into the hot grease and fry until golden brown.


This is an old Midwestern recipe.

1 lb ground beef
1 small onion, diced
1 can tomato soup
1/4 soup can of water
1 tsp salt
1 tbsp chili powder
2 tsp brown sugar
2 tsp prepared mustard

In a large skillet, brown the ground beef and onion until the onion is tender and the beef is no longer pink. Drain well and return to the skillet. Mix the soup with the water, using a wire whisk. Whisk until smooth then pour over the beef and onion. Add the salt, chili powder, brown sugar, and mustard; stir to blend in well. Bring the mixture to a boil, lower the heat and simmer for 15 minutes. Serve on buns with pickles, red onion slices, or other condiments of your choice.

Friday, October 2, 2009


1 can (10 3/4-oz) cream of mushroom soup
1 1/2 cups chicken broth
1 1/2 cups uncooked minute rice
1 tbsp grated Parmesan cheese

In a medium saucepan mix the soup and chicken broth together with a whisk. Over medium-high heat bring to boil, stirring frequently. Stir in the rice and cheese. Cover the pan and remove from the heat. Let stand without lifting lid for 10 minutes. Fluff mixture with a fork. Serve topped with additional Parmesan cheese, if desired.


In our recent poll "Which do you cook most often?", we proved that we are still beef eaters! Only 1 voted poultry, no one voted for pork or seafood, all the rest voted for beef.


4 eggs
1/2 cup Thick & Chunky style salsa
1/4 cup all-purpose flour
2 tsp chili powder
1 1/2 cups shredded cheddar cheese
1 green onion, chopped
sour cream, if desired
additional salsa, if desired

Preheat oven to 400 degrees. Grease 24 muffin cups; set aside.

In a medium bowl, mix eggs, salsa, flour, and chili powder together well. Stir in the cheese and green onion.

Spoon about 1 full tablespoonful of the mixture into each of the prepared muffin cups. Bake at 400 degrees about 10 minutes or until golden brown. May be served warm or at room temperature.

Serve with small bowls of additional salsa and/or sour cream, if desired.

Thursday, October 1, 2009


1 cup shredded Swiss cheese
1/3 cup Mayonnaise-style salad dressing
1/4 cup finely chopped green bell pepper
dash of garlic powder
18 slices party rye bread, lightly toasted

Combine the cheese, salad dressing, bell pepper, and garlic powder. Spread the mixture on the toasted bread slices. Broil until lightly browned and the cheese is melted. Watch carefully and do not burn.


1 tbsp canola oil
1 bag (16-oz) Asian-style frozen vegetable combination, thawed
1 can ( 10 3/4-oz) condensed gold mushroom soup
3 tbsp soy sauce
1 tsp garlic powder
2 cups cubed cooked turkey (or chicken)
4 cups hot cooked rice

In a medium skillet, over medium heat, heat the canola oil. Add the thawed vegetables; stir-fry until crisp tender. Add the soup, soy sauce, and garlic powder. Heat to boiling; add the turkey (or chicken) and heat through. Serve over the hot cooked rice.