A simple dish, very easy to make:
Take cooked cubed chicken, say about 6-8 boneless breasts worth and lay in a buttered casserole. Mix two cans of cream of of chicken soup and 8 ounces of sour cream. Spread that over the chicken. then take 2 cups of crushed Ritz crackers, 2 teaspoons of poppy seeds, and 1 & 1/2 cups of butter and mix them together. Sprinkle over the top of the chicken dish. Bake at 350 degrees for 35 minutes or until brown.
March 31, 2012
March 28, 2012
Pot de Chocolat
This lovely rich dessert uses the blender to pull off its magic. It makes 6 servings.
First, scald a cup of light cream. That means a cup of light cream, heated on the stove to just below boiling.
Then into the blender put a cup of semi-sweet chocolate morsels, two egg yolks, 3 tablespoons of Rum or Brandy, and of course the scalded cream. Blend it at high speed until the racket stops. Pour it out into small serving bowls, or demitasse cups, or Japanese teacups. Its very rich, so little dish goes a ways. Chill for about three hours before serving.
First, scald a cup of light cream. That means a cup of light cream, heated on the stove to just below boiling.
Then into the blender put a cup of semi-sweet chocolate morsels, two egg yolks, 3 tablespoons of Rum or Brandy, and of course the scalded cream. Blend it at high speed until the racket stops. Pour it out into small serving bowls, or demitasse cups, or Japanese teacups. Its very rich, so little dish goes a ways. Chill for about three hours before serving.
March 24, 2012
Creamy Sauce Mix
This is a simple sauce base mix that is handy to have on hand. It can be used for white sauce, cheese sauce, and I have zippy sauce too, all of which can be used in many ways
In a mixing bowl, combine 1 and 1/3 cups of nonfat dry milk powder, 3/4 cup of flour and a teaspoon of salt. Once that is thoroughly mixed, cut in 1/2 cup of butter (one stick). cut in the butter until the mix is very crumbly. the smaller the size of the crumbs, the easier to make the sauces. This makes about three cups. put in an airtight container and refrigerate.
For Medium White Sauce, in a small saucepan, combine 1/2 cup of the creamy sauce mix and 1 cup of cold water. cook and stir until bubbly, then cook of 2 more minutes. Makes 1 cup.
For Cheese Sauce, in a small saucepan, combine 1/2 cup of creamy sauce mix and 1 cup cold water. cook until bubbly. add 1 cup shredded america cheese, stur until melted. Makes 1 and 1/4 cups.
For Zippy Cream Sauce, in a small saucepan, combine a teaspoon of instant bouillon granules with 1/2 cup creamy sauce mix. Add a cup of cold water, and stir over medium heat til it starts to thicken. add 2 teaspoons snipped chives, 1 teaspoon of dijon mustard, 1 teaspoon of horseradish, and a teaspoon of lemon juice. Cook until bubbly, then cook another 2 minutes. Makes 1 and 1/3 cup of Zippy Sauce.
In a mixing bowl, combine 1 and 1/3 cups of nonfat dry milk powder, 3/4 cup of flour and a teaspoon of salt. Once that is thoroughly mixed, cut in 1/2 cup of butter (one stick). cut in the butter until the mix is very crumbly. the smaller the size of the crumbs, the easier to make the sauces. This makes about three cups. put in an airtight container and refrigerate.
For Medium White Sauce, in a small saucepan, combine 1/2 cup of the creamy sauce mix and 1 cup of cold water. cook and stir until bubbly, then cook of 2 more minutes. Makes 1 cup.
For Cheese Sauce, in a small saucepan, combine 1/2 cup of creamy sauce mix and 1 cup cold water. cook until bubbly. add 1 cup shredded america cheese, stur until melted. Makes 1 and 1/4 cups.
For Zippy Cream Sauce, in a small saucepan, combine a teaspoon of instant bouillon granules with 1/2 cup creamy sauce mix. Add a cup of cold water, and stir over medium heat til it starts to thicken. add 2 teaspoons snipped chives, 1 teaspoon of dijon mustard, 1 teaspoon of horseradish, and a teaspoon of lemon juice. Cook until bubbly, then cook another 2 minutes. Makes 1 and 1/3 cup of Zippy Sauce.
March 21, 2012
Meatball Curry
Ingredients:
1 cup of chopped onion
1 minced clove of garlic
1and 1/2 to 2 teaspoons of curry powder
2 tablespoons of butter or margarine
1 package of freezer meatballs, or 24 1 inch meat balls of your own recipe
1/2 cup water
2 medium tomatoes, peeled and chopped
1 medium apple, peeled, cored, and chopped
1 teaspoon beef bouillon granules
1/2 teaspoon of ginger
1/4 teaspoon of salt
1/4 cup cold water
1 tablespoon of flour
in a 10 inch skillet, cook onion, garlic and curry powder in butter til onion is tender. Add meatballs and the water, cook covered over medium heat for 5 minutes. Stir in chopped tomatoes, apple, beef bouillon, ginger and salt. Cover and simmer 5-10 minutes or until apple is tender. Combine the 1/4 cup cold water and flour. Stir into meat mixture. This should thicken, so stir it now and then til it does. once thickened, cook maybe a minute more and serve over rice with parsely stirred into it. Makes 4 servings.
1 cup of chopped onion
1 minced clove of garlic
1and 1/2 to 2 teaspoons of curry powder
2 tablespoons of butter or margarine
1 package of freezer meatballs, or 24 1 inch meat balls of your own recipe
1/2 cup water
2 medium tomatoes, peeled and chopped
1 medium apple, peeled, cored, and chopped
1 teaspoon beef bouillon granules
1/2 teaspoon of ginger
1/4 teaspoon of salt
1/4 cup cold water
1 tablespoon of flour
in a 10 inch skillet, cook onion, garlic and curry powder in butter til onion is tender. Add meatballs and the water, cook covered over medium heat for 5 minutes. Stir in chopped tomatoes, apple, beef bouillon, ginger and salt. Cover and simmer 5-10 minutes or until apple is tender. Combine the 1/4 cup cold water and flour. Stir into meat mixture. This should thicken, so stir it now and then til it does. once thickened, cook maybe a minute more and serve over rice with parsely stirred into it. Makes 4 servings.
March 17, 2012
Irish Soda Bread
Ingredients
2 cops flour
1/2 teaspoon baking soda
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon of sugar
4 tablespoons crisco
1/2 cup raisins or currants
3/4 cup sour milk (add a tablespoon of vinegar to the milk and let it set 5 minutes)
1 tablespoon caraway seeds
Sift all the dry ingredients together, Cut in the shortening, until the mix looks like crumbles about the size of small peas. Add the raisins and the caraway seeds. Add milk, knead it all for just a minute. Shape iit into a round loaf about 3/4 inch thick. put it on a greased pan. Bake 30 minutes ar 375 degrees. Cut it in wedges to eat.
2 cops flour
1/2 teaspoon baking soda
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon of sugar
4 tablespoons crisco
1/2 cup raisins or currants
3/4 cup sour milk (add a tablespoon of vinegar to the milk and let it set 5 minutes)
1 tablespoon caraway seeds
Sift all the dry ingredients together, Cut in the shortening, until the mix looks like crumbles about the size of small peas. Add the raisins and the caraway seeds. Add milk, knead it all for just a minute. Shape iit into a round loaf about 3/4 inch thick. put it on a greased pan. Bake 30 minutes ar 375 degrees. Cut it in wedges to eat.
March 14, 2012
Pizza Dip
Ingredients:
Thin sliced baguette pieces or bagel crisps
Mozzarella cheese
Parmesan cheese
Pizza sauce
Italian herb mix
some kind of topping - sausage crumbles, chopped pepperoni, mushrooms, pepper pieces,etc.
In a small baking pan, layer the pizza sauce, any toppings you choose, the cheeses and then the italian herb mix. Bake until slightly bubbly. Serve with the Baguette slices.
Italian Herb Mix:
This would be a combination of Basil, Oregano, Garlic powder, and Parsley.
March 10, 2012
Scott's Macho Mac Salad
Ingredients
3 cups of shells, elbows, or other sturdy pasta
6 heaping TBSPs Mayo (about 8 oz)
1 and1/2 TBSPs Dijon mustard (do NOT use regular mustard!)
1/8 TSP Chopped or fresh garlic
1/2 TSP Soy Sauce
1/4 TSP Black pepper, or white, whatever
2 cups frozen veggies
Optional extras:
1 can chunk tuna
1/2 cup chopped onion
1 sliced cucumber
Hard-boiled eggs
3 cups of shells, elbows, or other sturdy pasta
6 heaping TBSPs Mayo (about 8 oz)
1 and1/2 TBSPs Dijon mustard (do NOT use regular mustard!)
1/8 TSP Chopped or fresh garlic
1/2 TSP Soy Sauce
1/4 TSP Black pepper, or white, whatever
2 cups frozen veggies
Optional extras:
1 can chunk tuna
1/2 cup chopped onion
1 sliced cucumber
Hard-boiled eggs
Instructions
Bring a large pan of water w/ a splash of oil to a boiL
Add 3 cups of shells, elbows or other sturdy pasta
Cook uncovered for 12-14 minutes to desired texture (12=al dente)
While pasta is cooking mix items 2- 6 in bowl.
When pasta is done put 2 cups frozen veggies (Scott prefers petite peas) in colander.
Strain pasta over veggies (this thaws them!)
Canned veggies are FORBIDDEN.
Add pasta and veggies to sauce and mix.
Toss in 1 can chunk Tuna, drained, and 1/2 cup chopped onion and/or cucumber if desired. Garnish with hard-boiled eggs
Bring a large pan of water w/ a splash of oil to a boiL
Add 3 cups of shells, elbows or other sturdy pasta
Cook uncovered for 12-14 minutes to desired texture (12=al dente)
While pasta is cooking mix items 2- 6 in bowl.
When pasta is done put 2 cups frozen veggies (Scott prefers petite peas) in colander.
Strain pasta over veggies (this thaws them!)
Canned veggies are FORBIDDEN.
Add pasta and veggies to sauce and mix.
Toss in 1 can chunk Tuna, drained, and 1/2 cup chopped onion and/or cucumber if desired. Garnish with hard-boiled eggs
March 7, 2012
Chops and Gravy
Ingredients for 4 servings:
4 Pork chops
3 whole scaillions chopped
2/3 cup of rice
1 can of condensed mushroom soup
5 tablespoons milk
Start the rice. Usually I do this by bringing water to a boil (the water should be twice the amount of the rice) once the water boils, add the rice. when that starts to boil, drop the heat so the rice is barely simmering. Then cook the whole thing without stirring and keeping it below a boil for 20 minutes or so.
Fry the chops over low heat for about 20 minutes, browning both sides. Add the scallions. Thin the soup with the milk, pour it over the chops on onions and let it simmer a few minutes. Serve the chops and gravy over the rice, and you have a quick supper.
4 Pork chops
3 whole scaillions chopped
2/3 cup of rice
1 can of condensed mushroom soup
5 tablespoons milk
Start the rice. Usually I do this by bringing water to a boil (the water should be twice the amount of the rice) once the water boils, add the rice. when that starts to boil, drop the heat so the rice is barely simmering. Then cook the whole thing without stirring and keeping it below a boil for 20 minutes or so.
Fry the chops over low heat for about 20 minutes, browning both sides. Add the scallions. Thin the soup with the milk, pour it over the chops on onions and let it simmer a few minutes. Serve the chops and gravy over the rice, and you have a quick supper.
March 3, 2012
2 Person Potato Pancake
Ingredients:
2 medium-size Russet potatoes
2 Tbsp. salad oil or olive oil
2 Tbsp. butter or margarine
1 tsp. seasoned salt
¼ tsp. pepper
¼ cup sour cream, optional
Parsley sprigs or sliced green
Onion
To Shred Potatoes: Peel; rinse. Run potatoes lengthwise through the coarse blades of a vegetable shredder. Immerse shredded potato in cold water to prevent darkening until ready to cook. Drain well.
l Put 1 tablespoon each of the oil and butter in a 6- to 8-inch frying pan with non-stick finish. Set over medium heat to melt butter.
2 Add shredded potato. With a fork, press potato into a compact, even layer that covers the bottom of pan. Cover. Cook over medium heat for 5 minutes.
3 Uncover. Cook over medium to medium-low heat until bottom is well-browned, about 15 minutes. Sprinkle with salt and pepper.
4 Slide pancake out onto lid of pan or a large plate. Put remaining oil and butter into pan. Once butter melts, invert cake back into pan.
5 Cook, pressing down with fork to compact, until bottom is well-browned, about 15 minutes more. Sprinkle with salt and pepper.
6 Slide pancake out onto a warm plate. Cut into 4 equal wedges.
7 If you like, top each with sour cream. Garnish with parsley sprigs or green onion.
2 medium-size Russet potatoes
2 Tbsp. salad oil or olive oil
2 Tbsp. butter or margarine
1 tsp. seasoned salt
¼ tsp. pepper
¼ cup sour cream, optional
Parsley sprigs or sliced green
Onion
To Shred Potatoes: Peel; rinse. Run potatoes lengthwise through the coarse blades of a vegetable shredder. Immerse shredded potato in cold water to prevent darkening until ready to cook. Drain well.
l Put 1 tablespoon each of the oil and butter in a 6- to 8-inch frying pan with non-stick finish. Set over medium heat to melt butter.
2 Add shredded potato. With a fork, press potato into a compact, even layer that covers the bottom of pan. Cover. Cook over medium heat for 5 minutes.
3 Uncover. Cook over medium to medium-low heat until bottom is well-browned, about 15 minutes. Sprinkle with salt and pepper.
4 Slide pancake out onto lid of pan or a large plate. Put remaining oil and butter into pan. Once butter melts, invert cake back into pan.
5 Cook, pressing down with fork to compact, until bottom is well-browned, about 15 minutes more. Sprinkle with salt and pepper.
6 Slide pancake out onto a warm plate. Cut into 4 equal wedges.
7 If you like, top each with sour cream. Garnish with parsley sprigs or green onion.
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