Category Archives: Recipes

Recipe Round-Up ~ Easy to Freeze Recipe

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 Here’s my contribution for an easy to bake and freeze recipe for this month’s Recipe Round-Up. I’m putting mine up a day early to serve as a reminder to anyone who wants to participate tomorrow.

 

 

Chicken Spaghetti

1-1/4 C. spaghetti, broken into 2-inch pieces ~

1-1/2 C. diced chicken or turkey

1/4 C. chopped green pepper

1 -(10-3/4 oz.) can cream of mushroom soup, undiluted

1/4 C. diced pimento

1/2 C. chopped onion

1/2 C. broth or water

1/8 tsp. pepper

1/2 tsp. salt

1-3/4 C. grated sharp cheese

Cook and drain spaghetti. Mix all ingredients, reserving 1/2 C. grated cheese, and put in greased 2-1/2 qt. casserole. Top with reserved cheese. Bake at 350 degrees for 45 minutes or until hot and bubbly. Serves 4. Freezes beautifully. Thaw before baking.

For more easy to freeze recipes click on Motherhood Apologia who is graciously hosting this month. Tomorrow this link will be updated to get you straight to the recipes. Enjoy!

WFMW ~ Spice Up Your Leftovers

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 Sometimes even though there are only two of us we’ll cook a large portion of beef. This past weekend we BBQ’d a Flank Roast. For dinner on Monday night I decided to spice it up and make sandwiches.

I sauteed onion and 2 Anaheim chiles in a little olive oil.

I added the cooked beef till it was heated through…

 Voila, a leftovers meal spiced up. Delicious! If you’d like you could also melt cheese onto the roll before your add the meat, pepper and onion mixture on top. Bon appetit! This works for us. I hope it inspires you…

And while I’m at it, I love that pan. I have used it 5 nights in a row to make different meals for Dear and I. The pan is a Tools of the Trade (Macy’s) Rangeware, Encapsulated Impact Bonded Induction Base 12 Inch. I got it on a super sale and I have not been disappointed about my Under $20 purchase!!!

For more WFMW click here.

Photo Sharing and Video Hosting at Photobucket

ellen b. will be participating in the the Fall Y’all! bloggy giveaway hosted by Shannon at her bloggygiveaways.com site. So y’all come back here on Monday October 29th – November 2nd to see what you can win!

Picante Soup ~ Recipe Round-Up ~ September

Soups and Stews

This soup recipe that I’m posting for September Recipe Round-Up is from my good friend Jody. You have got to trust a recipe from a cook who owns this refrigerator!!

Jody’s kitchen is in constant use with people at her table most every night of the week. If anyone in the world can get good use out of this wonderful refrigerator Jody can. The recipe is in her own words but the following pictures are from my Washington Kitchen where I tested the soup for the Round-Up.

Picante Soup

3 T butter
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
freshly ground pepper to taste
1.5 cups of Pace Picante Sauce, whichever heat you like–I use medium
1 quart half and half

Saute the onion and garlic in the butter until soft, Stir in cumin and pepper.  Set aside.
Warm picante sauce, but do not boil. Add onion mixture.   Slowly stir in half and half; heat through; do not boil.  Serve immediately.  Serves 6-8.

 Jody also includes this tip to make this soup for a crowd…

“The way I do this for a crowd is that I saute the onion and garlic ahead of time so that when party day comes, I just put everything in the crock pot together, letting it heat to below boiling while I’m doing other things.  Very easy.  I think I garnished with cilantro, but anything would work. I double this to serve 24 of my small bowls.”

Enjoy! Now head on over to Lux Venit to indulge in some more soups and stews.

ht: By the way, I got this from The Educated Palate, compiled and edited by Mary D. Silleck

Any photos missing from my posts are the result of Photobucket blacking out all my photos that I stored on their site since 2006.

Tea for Two ~ Vintage Blue

Tea for Two in my Library

Welcome back

 

I’m including this recipe for  tea sandwiches that my mom made for us a while back. .

 Curried Chicken Tea Sandwiches

 

INGREDIENTS

     2 cups cubed, cooked chicken, 1 medium unpeeled red apple, chopped, 3/4 cup dried cranberries, 1/2 cup thinly sliced celery, 1/4 cup chopped pecans, 2 tablespoons thinly sliced green onions, 3/4 cup mayonnaise or salad dressing, 2 teaspoons lime juice, 1/2 teaspoon curry powder, 12 slices breadLettuce Leaves

DIRECTIONS

  1. In a bowl, combine the first six ingredients. Combine mayonnaise, lime juice and curry powder; add to chicken mixture and stir to coat. Cover and refrigerate until ready to serve. Cut each slice of bread with a 3-in. heart-shaped cookie cutter. Top with lettuce and chicken salad.

 

 

So happy you stopped by my library for tea. You can still see more tea parties at Make Mine Pink.

Any photos missing from my posts are the result of Photobucket blacking out all my photos that I stored on their site since 2006.

WFMW ~ Meals on Wheels

 When I’m asked to take a meal to someone who is laid up due to surgery or when someone comes home from the hospital after having a baby, I try to keep it simple. Here is a simple meal that I made last week to share with someone who had surgery. It’s got protein, veggies, and rice all in one dish. Easy to transport and I just add some extras like grapes and cookies and bread to take along.

Heat 1 T. oil in pan on medium heat. Add 1 lb. boneless skinless chicken breasts, cut in strips; cook and stir until lightly browned, stirring occassionally.     (Season the chicken lightly with salt and pepper)  Although the recipe didn’t call for it I would add some onion sauteed in the pan first before adding the chicken.

 ADD 3 cups cut-up fresh vegetables (carrots, broccoli and red pepper) cook and stir 3 to 5 min. or until crisp-tender.

Stir in 1 can of chicken broth (14- 1/2 oz.) and bring to a boil.

 Stir in 2 cups of instant rice (I used instant brown rice) and 1/4 C. Kraft Zesty Italian dressing: cover. Reduce heat to low. Cook 5 min. or until liquid is absorbed and chicken is cooked through.

The finished product. (BTW: I usually double the recipe so that I can take a meal and feed my family the same meal, too)

I added some focaccia bread, red grapes, cookies, and lilies to take along with the main dish.

Now here is a tip that the recipient of your meal is sure to appreciate. Take the meal to them in totally disposable containers. It can be quite the project for someone who is ill or laid up to return dishes to their rightful owners! And this is what those bulky Costco boxes you get at the checkout can come in handy for, to transport a meal.

Now you can head over to Rocks in My Dryer to see more Works For Me Wednesday posts…

Carne Asada

A great marinade for steak!!! (You can even use it for chicken for Pollo Asada!)  Use skirt steak or flap meat, but any thin cut steak would work. This recipe is for up to 4 pounds of meat. Cook time does NOT include marinating time. You can use 4 pounds of chicken breast meat also.

1 –  Lime juiced
1 –  Lemon juiced
1/2 C. – Orange Juice
2 T. Chili Powder
1-l/2 T. Dried Oregano leaves
2 T. Ground Cumin
5 Cloves of Garlic chopped
1/2 C. Red Wine Vinegar
4 T. Olive oil
1 tsp. Salt
1/2 Bunch Cilantro, chopped (not stems)

 

  1. Combine all ingredients in a 1-gallon ziploc bag.
  2. Add meat, seal and massage marinade into meat.
  3. Marinate in bag for up to 24 hours, turning and massaging frequently. 4-6 hours for beef and 2-4 hours for chicken would work fine, also.
  4. Grill to medium rare for beef and of course for chicken till it’s cooked thoroughly.
  5. Serve whole, sliced, or diced for tacos or burritos!

 

Come back tomorrow to see more grilling recipes from the bloggy world….

 

 

Shashlik ~ Barbecued Lamb Kebobs

 

1 leg of lamb de-boned
3 large onions sliced
Juice from 4 lemons mixed with 1/2 cup olive oil and 4 cloves of garlic crushed.
Lawry’s Seasoning Salt and pepper

Cut the lamb in pieces about 1-1/2 inches thick to 2 inches square. Trim off excess fat. Place a layer of onions in a large pot, then a layer of meat, season with Lawry’s and pepper, then sprinkle with lemon juice oil mixture. Repeat layers until all meat is in the pot ending with onions and lemon juice mixture. Cover and let stand in refrigerator for at least 4 hours or better overnight, stirring occasionally to let all the meat marinate thoroughly.

After the meat is done marinating, separate the meat from the onions. Thread the meat onto skewers, and broil outdoors over hot charcoal embers, turning the skewers occasionally to brown the meat on all sides. Now for the modern method you could use those fish cages to put the meat in and BBQ it on your gas grill. This is a lot simpler by far, but some swear by the old school method.

Serve with rice pilaf and a cucumber, tomato, onion salad.

Growing up when we were part of the Russian Molokan Church I remember the all church picnics we had at Brookside Park in Pasadena where there were several open grills cooking this wonderfully marinated lamb. So suculant, so yummy. We’d have rice and salads with it. What a highlight of the year those picnics were! For special family gatherings my father is the one who marinates and barbeques the lamb.

 

Peanut Butter Rice Krispie Bars with Chocolate/Butterscotch Topping

To make these wonderful bars you will need 1 cup sugar, 1 cup Karo Light Corn Syrup, 1 cup Creamy Peanut Butter, 6 cups Rice Krispies, 1 cup Butterscotch Chips and a cup of Semi-Sweet Chocolate Chips. Bring 1 cup sugar and 1 cup karo light syrup just to a boil mixing well. Take off heat and add 1 cup peanut butter and mix till smooth.

Add 6 cups Rice Krispies and mix till all the krispies are coated well.

Put this mixture into a well greased 9×12 pan and press down evenly into the pan. Empty both cups of chips into a microwaveable bowl and microwave at 3-30second intervals, mixing well after each 30 seconds. Mix together till smooth. (You can use the double boiler method to melt your chips if you prefer). Pour entire mixture on top of the pressed down Rice Krispies and spread to cover.

Give it some time to cool and set then cut and serve. Enjoy!

Recipe Round-Up ~ Summer Salads ~ Applesauce-Raspberry Jello

 Applesauce-Raspberry Jello

1 – 3oz. pkg. raspberry jello
1   cup hot water
1 – 10oz. pkg. frozen raspberries
1 – Cup applesauce
1 – Cup sour cream
1 – Cup miniature marshmallows

Dissolve Jello in hot water. Add frozen raspberries and blend carefully. Add applesauce. Pour into 9-inch square pan. Chill until set. Combine sour cream and marshmallows and spread over top of set Jello. Cover and Chill. Serves 6-8. I have doubled this recipe and put it in a 9 x 13 pan. Refreshingly cool salad!

Now for more great salad recipes head on over to Violet’s at Promptings.

June Recipe Round-Up ~ Desserts ~ Praline Brie

 Praline Brie ~ serves six

Ingredients:
1 – 8 inch wheel of brie cheese
2 – tablespoons butter
4 – tablespoons brown sugar
1 – cup pecans, chopped (walnuts would work well also)

crackers
fresh fruit

Preheat oven to 275 degrees.

Place brie on a baking sheet. Bake until soft, 15 to 20 minutes. Melt butter in a small saucepan. Add brown sugar and stir until dissolved. Stir in pecans. Place brie on a serving tray and pour pecan mixture over, letting it dribble over sides. Serve surrounded by crackers and fresh fruit such as sliced apples and pears, strawberries and grapes.

This recipe comes from one of my favorite cookbooks, Simply Classic ~ The Junior League of Seattle. I have had success with every recipe I’ve attempted from this book.