Ingredients:
2 c. flour
1 ts. salt
2/3 c + 2T shortening (butter or lard)
4-5 T. cold water
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Directions:
1. Combine flour and salt, cut in shortening.
2. Spriknle water over dough while stirring with fork just until comes together.
3. Handle as little as possible.
DONE! :)
Sunday, February 28, 2010
Saturday, February 27, 2010
Pineapple Sauce for Ham
Ingredients:
1/4 c. water
1 1/2 brown sugar
1 1/2 tbsp ketchup
1 1/2 tbsp soy sauce
1 1/2 tsp dry mustard (I used regular mustard)
1 1/2 c. crushed pineapple with juice
1 1/4 tbsp cornstarch
1/2 c. water
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Directions:
1. Combine water, sugar, ketchup, soy sauce, mustard, pineapple in saucepan.
2. Bring to boil.
3. Simmer for 10 min.
4. Dissolve cornstarch in 1/2 c. water and add to sauce
5. Cook stirring until clear.
---------- Result: 4 cups of sauce
1/4 c. water
1 1/2 brown sugar
1 1/2 tbsp ketchup
1 1/2 tbsp soy sauce
1 1/2 tsp dry mustard (I used regular mustard)
1 1/2 c. crushed pineapple with juice
1 1/4 tbsp cornstarch
1/2 c. water
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Directions:
1. Combine water, sugar, ketchup, soy sauce, mustard, pineapple in saucepan.
2. Bring to boil.
3. Simmer for 10 min.
4. Dissolve cornstarch in 1/2 c. water and add to sauce
5. Cook stirring until clear.
---------- Result: 4 cups of sauce
Beef Empanadas and Queso Blanco
Ingredients:
1/2 Lb. ground beef
2 Tbsp. taco seasoning
1/4 Cup raisins
1 Cup shredded queso blanco cheese
1 15-oz. pkg. refrigerated piecrusts (2 crusts)
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Directions:
1. Preheat oven to 425°F.
2. Brown ground beef in skillet. Pour off fat. Stir in taco seasoning. Remove from heat. Add raisins and queso blanco. Set aside.
3. Unfold 1 crust at a time. Cut into quarters. Place 1/4 cup ground beef mixture lengthwise down pastry quarter. Fold lengthwise in half to form long triangle. Press edges with fork tines to seal. Repeat with remaining filling and pastry.
4. Place on greased baking sheet. Bake 15 minutes or until pastry is golden.
1. Preheat oven to 425°F.
2. Brown ground beef in skillet. Pour off fat. Stir in taco seasoning. Remove from heat. Add raisins and queso blanco. Set aside.
3. Unfold 1 crust at a time. Cut into quarters. Place 1/4 cup ground beef mixture lengthwise down pastry quarter. Fold lengthwise in half to form long triangle. Press edges with fork tines to seal. Repeat with remaining filling and pastry.
4. Place on greased baking sheet. Bake 15 minutes or until pastry is golden.
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Instead of buying a piecrust, I always make one using this simple recipe:
Ingredients:
2 c. flour
1 ts. salt
2/3 c + 2
T shortening (butter or lard)
4-5 T. cold water
_______________________
Directions:
1. Combine flour and salt, cut in shortening.
2. Spriknle water over dough while stirring with fork just until comes together.
3. Handle as little as possible.DONE! :)
GRANDMA'S TOMATO SOUP MEATLOAF
Ingredients:
1-1 1/2 lb. lean ground beef
1-2 c. soft bread crumbs
1 can tomato soup
1 egg
Salt & pepper
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Directions:
Mix all ingredients together, reserving 1/2 can of tomato soup for topping. Pat into loaf pan. Top with rest of tomato soup.
Bake at 350 degrees for 1 hour.
_______________
Variations:
* Add 1 onion, chopped, 1/2 green pepper, chopped, and 1/2 c. cracker meal instead of bread crumbs
Source: http://www.cooks.com/rec/view/0,1648,153179-246196,00.html
1-1 1/2 lb. lean ground beef
1-2 c. soft bread crumbs
1 can tomato soup
1 egg
Salt & pepper
_______________
Directions:
Mix all ingredients together, reserving 1/2 can of tomato soup for topping. Pat into loaf pan. Top with rest of tomato soup.
Bake at 350 degrees for 1 hour.
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Variations:
* Add 1 onion, chopped, 1/2 green pepper, chopped, and 1/2 c. cracker meal instead of bread crumbs
* EASY MEATLOAF
Ingredients:
1 1/2 lb. lean hamburger
Ingredients:
1 1/2 lb. lean hamburger
1 pkg. Lipton tomato-onion soup mix
1/2 cup oatmeal
1 egg, beaten
3/4 cup ketchup1 tbsp.
Worcestershire sauce
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Directions:
Mix hamburger, soup, oatmeal and egg. Spoon in loaf pan.
Bake at 350°F for 30 minutes. Top with ketchup mixed with Worcestershire sauce. Bake 5 minutes longer.
_______________Mix hamburger, soup, oatmeal and egg. Spoon in loaf pan.
Bake at 350°F for 30 minutes. Top with ketchup mixed with Worcestershire sauce. Bake 5 minutes longer.
Source: http://www.cooks.com/rec/view/0,1648,153179-246196,00.html
Good and Spicy Meatballs
Preparation Time: 30 minutes
Total Time: 1 hour
Servings: 6
Total Time: 1 hour
Servings: 6
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Ingredients
Ingredients
Sauce
1 can (15 oz.) tomato sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup finely chopped onion
2 tablespoons pickle relish
1 tablespoon Worcestershire sauce
2 teaspoons vinegar
1/4 teaspoon pepper
1 can (15 oz.) tomato sauce
1/2 cup ketchup
1/4 cup firmly packed brown sugar
1/4 cup finely chopped onion
2 tablespoons pickle relish
1 tablespoon Worcestershire sauce
2 teaspoons vinegar
1/4 teaspoon pepper
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Directions
Directions
1. In large mixing bowl, combine KELLOGG'S CORN FLAKES cereal, the 2 tablespoons ketchup and egg. Mix in ground beef. Shape in 1 1/4-inch meatballs. Place in single layer, in shallow baking pan, coated with cooking spray.
2. Bake at 400° F for 12 minutes or until browned.
3. In 4-quart saucepan, combine remaining ingredients. Simmer over low heat 15 minutes, stirring frequently. Add meatballs. Continue cooking 15 minutes.
Serve over rice, if desired.
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Borsch
Ingredients:
1 can of beats. not drained
3-4 large potatoes
1/2 cabbage head
4 large carrots
1/2 large onion
1 tbs olive oil
salt
sour cream
fresh parsley or dill
__________________
Directions:
1. Set water to boil in the pot.
2.Meanwhile, cut all the vegetables into medium sized cubes.
3.Once water is brought to boiling add potatoes and cabbage, reduce heat to medium.
4.In the skillet or sauce pen over medium heat warm oil and saute onions and carrots, until carrots are light golden brown. Add them to potatoes and cabbage. Add salt to taste.
5. Once boiling vegetables are soft, add beats.
6. Turn off heat, close the lid, and wait for 10-15 minutes before serving.
Serve with teaspoon of sour cream and sprinkle with fresh parsley or dill.
________________________
Variations:
* Traditional Ukrainian borsch is made with beef. Beef is cooked until tender and all the vegetable ingredients are added afterwards.
* Borsch can also be made with
- Chicken
- Mashrooms
1 can of beats. not drained
3-4 large potatoes
1/2 cabbage head
4 large carrots
1/2 large onion
1 tbs olive oil
salt
sour cream
fresh parsley or dill
__________________
Directions:
1. Set water to boil in the pot.
2.Meanwhile, cut all the vegetables into medium sized cubes.
3.Once water is brought to boiling add potatoes and cabbage, reduce heat to medium.
4.In the skillet or sauce pen over medium heat warm oil and saute onions and carrots, until carrots are light golden brown. Add them to potatoes and cabbage. Add salt to taste.
5. Once boiling vegetables are soft, add beats.
6. Turn off heat, close the lid, and wait for 10-15 minutes before serving.
Serve with teaspoon of sour cream and sprinkle with fresh parsley or dill.
________________________
Variations:
* Traditional Ukrainian borsch is made with beef. Beef is cooked until tender and all the vegetable ingredients are added afterwards.
* Borsch can also be made with
- Chicken
- Mashrooms
Easy Red Pasta Sauce
Ingredients
4 tablespoons olive oil
2 cloves garlic
1/4 cup chopped onion
2 tablespoons dried parsley
1 tablespoon dried basil
ground black pepper to taste
1 (29 ounce) can Italian-style stewed tomatoes, drained
1 pinch crushed red pepper flakes
12 ounces angel hair pasta
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Directions
In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.
Nutritional Information
Amount Per Serving Calories: 284 Total Fat: 10.6g Cholesterol: 0mg
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Source: http://allrecipes.com/Recipe/Easy-Red-Pasta-Sauce/Detail.aspx
4 tablespoons olive oil
2 cloves garlic
1/4 cup chopped onion
2 tablespoons dried parsley
1 tablespoon dried basil
ground black pepper to taste
1 (29 ounce) can Italian-style stewed tomatoes, drained
1 pinch crushed red pepper flakes
12 ounces angel hair pasta
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Directions
In a medium saucepan over low heat, warm oil and saute garlic; heat through until the garlic turns translucent, not brown. Add onion and cook over low heat until translucent; 5 to 10 minutes.
Add parsley, basil and ground black pepper; stir. Add tomatoes and cover; raise heat to medium and bring to a strong simmer. Lower heat and add red pepper flakes. Cover saucepan and cook for 25 to 35 minutes.
The sauce can be run in the food processor for 2 to 3 seconds to achieve a more uniform sauce or let the sauce cook over medium-low heat uncovered for 10 minutes or until it thickens.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain and serve with sauce.
Nutritional Information
Amount Per Serving Calories: 284 Total Fat: 10.6g Cholesterol: 0mg
__________________________
Source: http://allrecipes.com/Recipe/Easy-Red-Pasta-Sauce/Detail.aspx
Alfredo
Ingredients
1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups freshly grated Parmesan cheese
1/4 cup chopped fresh parsley
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Directions
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
Melt butter in a medium saucepan over medium low heat. Add cream and simmer for 5 minutes, then add garlic and cheese and whisk quickly, heating through. Stir in parsley and serve.
______________
Variations to the sauce:
* Added cooked chicken breast
* Added cooked shrimp - my favorite :)
* Added sauted mashrooms and onions
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Lentil and Brown Rice Soup
¾ c. dried lentils
½ c. uncooked brown rice
6 c. water
½ tsp. ground cumin
½ tsp. salt
¼ tsp. pepper
½ pkg. (2.5 oz size) onion soup mix (1 envelope)
3 oz spinach, cut into ½-inch strips (about 1 c.)
2 T. snipped cilantro or parsley
3 T. lemon juice
________________
Heat lentils, rice, water, cumin, salt, pepper and soup mix (dry) to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes. Stir in spinach, cilantro and lemon juice until spinach is wilted. Serve with additional snipped cilantro and lemon slice if desired.
Source: http://wellness.byu.edu/recipe.php
½ c. uncooked brown rice
6 c. water
½ tsp. ground cumin
½ tsp. salt
¼ tsp. pepper
½ pkg. (2.5 oz size) onion soup mix (1 envelope)
3 oz spinach, cut into ½-inch strips (about 1 c.)
2 T. snipped cilantro or parsley
3 T. lemon juice
________________
Heat lentils, rice, water, cumin, salt, pepper and soup mix (dry) to boiling in 4 quart Dutch oven; reduce heat. Cover and simmer, stirring occasionally, until lentils are tender, about 40 minutes. Stir in spinach, cilantro and lemon juice until spinach is wilted. Serve with additional snipped cilantro and lemon slice if desired.
Source: http://wellness.byu.edu/recipe.php
Fresh Tomatoes with Linguini
8 oz. linguini cooked in salted water, drained
2 T. olive oil
4 vine ripe tomatoes, chopped
3 green onions, chopped
2/3 oz. fresh basil, chopped
1/4 tsp. garlic powder
1/2 tsp. salt (or more to taste)
1/4 tsp. pepper
1 c. grated parmesan cheese
Toss all ingredients into cooked pasta.
________________
Serve warm or at room temperature.
________________________
Makes 4 servingsNutritional Information Per Serving:
Calories: 393
Fat: 14 g
Carbohydrate: 49 g
Protein: 16 g
Saturated Fat: 4 g
Cholesterol: 18 mg
Fiber: 4 g
Calcium: 258 mg
Makes 4 servingsNutritional Information Per Serving:
Calories: 393
Fat: 14 g
Carbohydrate: 49 g
Protein: 16 g
Saturated Fat: 4 g
Cholesterol: 18 mg
Fiber: 4 g
Calcium: 258 mg
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Grandma's Noodles II
Ingredients
1 egg, beaten
1/2 teaspoon salt
2 tablespoons milk
1 cup sifted all-purpose flour
1/2 teaspoon baking powder (optional)
____________
Directions
Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
Roll out dough, and let stand for 20 minutes.
Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
Drop into hot soup--cook for about 10 minutes.
Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
Roll out dough, and let stand for 20 minutes.
Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
Drop into hot soup--cook for about 10 minutes.
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