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Baked Beans
As a kid I often enjoyed the standard Saturday
night fare at my grandfather's house: beans & hot dogs.
On special occasions, my grandmother would sometimes
add a little bacon and perhaps a bit of onion, adding flavor that couldn't
be beat- that is, until many years later, when a couple more additions
turned this into a favorite item for cookouts and parties.
(Got some spare time, and lots of ambition? It's
always fun to make these from scratch, soaking the beans overnight and
cooking them early in the day; follow the directions right on the bag to
find out how)
3 lb. B&M baked beans
1/2 cup Honey
1/2 lb. Bacon
1/4 cup Mollasses
1 Large Onion
Cut bacon into 1" long chunks, and fry until
about 2/3 done to crispy- DO NOT FULLY COOK!
Next, add onion, coarsely chopped, and saute
until just beginning to turn translucent; reserve.
In an oven-safe baking dish (a crock works best),
add beans, honey, and mollasses. Stir in bacon and onions.
Bake at about 300 degrees for one hour or more,
stirring occasionally
Party Pasta Salad
This pasta salad is one of the best we've ever had. The ingredients
listed are optional; add whatever else sounds good, too! Just increase
the salad dressings to compensate, making sure there's enough to coat the
salad well.
Required:
1 lb. tri-color spiral pasta
1 jar sun-dried tomatoes in oil
1 8 oz. bottle Seven Seas FREE red wine vinegarette
1 8 oz. bottle Wish-Bone Italian dressing
Notes:
Be certain to use S.S Free, it's more flavorful than the regular dressing!
Increase bottle sizes if you increase the batch size, as needed.
Optional Ingredients:
1 Can black pitted olives
1 Small jar green olives
1 Purple onion, chopped
1 Jar marinated artichoke hearts
Chopped celery
Cook pasta to to al dente; Allow to drain and cool. In a large bowl,
combine pasta, dressings, and other ingredients; Mix well to coat. Increase
dressings as required, according to the final size of the salad.
May be served immediately, but improves after chilling for a few hours.
May be made a day ahead
Creamy Crockpot Chicken
Easy but oh, so good! A perfect meal for a stormy day, serving
this with fresh bread will surely please
About 4 lb. Cut-up chicken
1 can Cream of Mushroom soup
1.5 cups Chicken broth
1 8-oz. package Cream Cheese
1 large Onion, chopped
2 tsp. Poultry seasoning
Salt, Pepper to taste
1 clove Minced Garlic
2 cups uncooked Minute Rice
1 4-oz. can sliced portabella mushrooms
In a large crockpot, add cream of mushroom soup, chicken broth,
and then chicken pieces
Top with onion, spices and garlic; Sprinkle with salt and pepper to
taste.
Simmer for 4-6 hours or until chicken pulls from bones.
Cut cream cheese into chunks; Add it and the rice to the crockpot
and stir to mix.
Simmer 30 to 45 more minutes and serve.
Super Soup!
Traditional home made soup that's sure to warm the heart, too
About 3 lb. chicken parts- legs and thighs work best
1 lb. carrots
1 large bunch escarole
4 stalks celery
2 large onions
Parmesan/Romano cheese
About 1.5 cups Orzo or other favorite very small small pasta
Spices: Onion powder, garlic powder, ground pepper, salt, basil,
parseley, savory, thyme
Place cleaned chicken pieces in a large pot and cover with water.
Simmer until cooked, about 20-25 minutes. Remove chicken from bones and
shred or cut into bite size pieces, and return to pot.
Dice carrots, celery, and onions. Add to pot. Wash and shred escarole,
and add it to the pot. Note: this will shrink to tiny bits, so use a whole
head. Add water as needed to make a large pot of soup, around two
gallons or more if desired.
Simmer soup until carrots and celery are soft, about 45 minutes;
Add generous amounts of onion and garlic powders, several shakes of black
pepper, and a shake or two each of savory, thyme, and basil.
Add grated cheese to taste, or add it as the soup is served. (We add
a generous amount to the pot while it cooks, as well as more to top it
off when serving.
Stir in pasta and continue to stir to prevent it from sticking to the
bottom of the pan. Serve with crusty bread.
Some optional ingredients that also work well: canned baby peas;
sliced hard-boiled eggs; tiny meatballs.
Twin Pepper Soup
Easy to make, and just right for those
cold, rainy nights!
Approx. 1 lb. ground beef
4-5 carrots, diced
2 stalks celery, diced
1 jar marinara sauce or pasta sauce, or 1 can
tomato puree
1 large onion, diced
2 cans Veg-all or 1 package frozen mixed vegetables
Parsely flakes
Oregano
Salt/Pepper
Garlic, Onion Powders
Grated Parmesan/Romano cheese
Small can stewed tomatoes (opt.)
1 cup instant white rice
1 cup ditalini or orzo pasta
In a large saucepot, brown beef and drain;
Stir in onion, celery, and carrots, then add water to bring to approximately
4 quarts. Simmer until vegatables are just about soft, and add spices to
taste, sauce,pasta, and tomatoes if used. Stir in several shakes
of grated cheese, and serve with crusty bread.
3/4 pound porcini or shiitake mushrooms
1/2 pound potatoes
2 tablespoons butter
2 tablespoons olive oil
1 clove garlic -- crushed
1 tablespoon flour
3/4 cup white wine
6 cups light chicken stock
1/4 cup finely chopped parsley
salt and pepper
1 cup sour cream
Chop mushrooms and potatoes very fine; using a food processor works
best.
In a saucepan saute mushrooms in butter and oil until cooked,
about 5-10 minutes. Add garlic, along with salt and pepper to taste. Cook
1 minute. Stir in flour. Add wine, potatoes, and chicken stock. Simmer
for 20 to25 minutes. Add more salt and pepper, if needed. Stir in
sour cream if desired, or it may be served on the side. Sprinkle with parsley
and serve.
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