Tuesday, July 30, 2013

Sausage Swirls

2 8 oz cans Crescent Rolls
1 lb Ground Sausage (mild for children, hot or sage for adults)

Separate 1 can of dough and form into 4 rectangles (like squares, only longer).  Cut uncooked sausage and cut into 8 chunks. Use 4 chunks of the sausage, spread on each rectangle with a thin layer (about 1/8 inch thick). Starting at the short end, roll each rectangle tightly into a cylinder. Repeat with other can of dough and sausage. Place on a plate, cover with plastic wrap and chill until firm. After about 30 minutes, then cut each roll into 4 slices.

Preheat oven to 375 degrees and place the sausage swirls 1/2 inch apart on ungreased baking sheets. Bake for 18 - 20 minutes until golden brown and sausage is thoroughly cooked.

Persona Variations - I separate rolls into 2 rectangles and don't always chill. Slice about 1/4 inch thick. I also use more of the sausage (I like the hot). But that's just me. I'm a rebel that way.

I thought about becoming a baker and being a professional loafer. I really kneaded the dough.

Ramen Slaw

1 lb pkg Shredded/chopped Slaw Mix
2 bunches Green Onions.
1/2 cup Oil
1/3 cup Vinegar
2/3 cup Suger
1/2 cup Sliced Almonds
2 pkgs Ramen Noodles (with dry spices)
1 cup Sunflower Seeds

Chop and add onions to slaw mix. Heat and mix oil, vinegar, and sugar together. Pour over slaw mix and refrigerate. NEXT DAY JUST BEFORE SERVING: Crush noodles, pour off oil mix from slaw. Add almonds, seeds and crushed noodles and dry spices

Oriental Salad

1 head Napa Cabbage
5 Green Onions
2 pk Ramen Noodles
3/4 stick of Butter
1/2 cup Sunflower Seeds
3/4 cup Slivered Almonds

1 cup Salad Oil
1/2 tsp Salt
3 tsp Soy Sauce
3/4 cup Sugar
1/2 cup vinegar

Tear cabbage into small pieces, chop onions and break Ramen Noodles into pieces. Brown noodles, almonds in butter; cool and add sunflower seeds. Mix dressing together in jar and shake well. Add onions to cabbage and mix all before serving.

Monday, July 22, 2013

Chicken with Sour Cream

8 Chicken Breasts, deboned
1 cup Sour Cream
8 Bacon Slices (mmm. bacon)
1 can Mushroom Soup
1 pkg. Chipped Beef
Note: I like more sauce so I double the sour cream and soup. 'Course I also like bacon so I cook a few extra slices to munch on just to make sure it tastes right. That's just how dedicated to my craft that I am.

Line a 9x13 inch dish with chipped beef. Wrap bacon around chicken and lay on beef. Combine soup and sour cream, pour over chicken. Cover and cook at 300 degrees for 3 hours.

Crab Stuffed Chicken

4 Chicken Breasts (12 oz each) halved, skinned & deboned
1/4 Cup All-Purpose Flour
3/4 Cup Milk
4 Tbsp Butter or Margerine
3/4 Cup Chicken Broth
1/2 Cup Dry White Wine
1/4 Cup Chopped Onion
1 Can of Crab Meat (7 1/2 oz), drained
1 Can of Mushrooms (3 ox)
1/2 Cup Saltines (10 crackers coarsely crumbled)
2 Tbsp Snipped Parsley
1/2 Tsp Salt
Dash of Pepper
1/2 Tsp Paprika
1 Cup (4 oz) Shredded Swiss Cheese

Place one chicken boned side up between 2 pieces of waxed paper Working from center out, pound chicken lightly with meat mallet to make cutlet about 1/8 inch thick (8 x 5 inches). Repeat with remaining chicken and set aside. In saucepan, melt 3 tbsp of butter, blend in flour. Add milk, broth and wine all at once. Cook and stir til mixture thickens and bubbles. Set aside. In skillet, cook onion in the remaining butter until tender but not brown. Stir in crab, mushrooms, cracker crumbs, parsley, salt and pepper. Stir in 2 tbs of the sauce. top each chicken breast with about 1/4 cup of cab mixture. Fold sides in, roll up. Pour remaining sauce over all. Bake covered in oven at 360 degrees for 1 hour or until chicken is tender. Uncover and sprinkle with cheese and paprika. Bake 2 minutes longer until cheese melts. 8 Servings.

Monday, May 20, 2013

Broccoli Salad

2 lbs Fresh Broccoli (So we know this one's going to be semi-healthy/good for you). Trim and cut into 1 inch pieces.
1/2 lb Sliced Bacon (Things looking up) cooked and crumbled.
2 Cups (8 oz) Shredded Mozzarella Cheese.
1/2 Mdium Red Onion, chopped (Think it takes at least two plant products to qualify as a salad).

1 Cup Mayonnaise
1/2 Cup Sugar
2 Tbsp Cider Vinegar

In a large salad bowl, combine broccoli, bacon, cheese and onion. In a separate bowl, combine dressing ingredients. Add to salad and toss. Chill. Put your feet up and take a break... oh, my editor informs me not that kind of "chill". Serves 8 - 10. More if they don't like broccoli.

Saturday, April 20, 2013

Yummy Chocolate Cake

1 1/3 cups Boiling Water
1 cup Uncooked Oats (regular or quick)
1/2 cup Butter
1 cup Brown Sugar
1 cup Granulated Sugar
1 tsp Vanilla Extract
2 Eggs
1 1/2 cups Sifted All-Purpose Flour
1/2 tsp Salt
3 tbsp Soda
3 tbsp Cocoa
German Chocolate Frosting (below)

Pour boiling water over oats, cover and let stand 10 minutes. Uncover, stir and let stand 10 minutes more. Beat butter until fluffy; add sugar and vanilla. Mix well. Add eggs and oats mixture and mix well. Sift together flour, salt, soda, cocoa, and add to creamed mixture. Mix well. Grease and flour two 8-inch cake pans, pour mixture. Bake at 350 degrees for 30 minutes. Cool 10 minutes before frosting.

German Chocolate Frosting
1 cup Evaporated Milk
1 cup Sugar
1 tsp Vanilla Extract
3 Egg Yolks, Beaten
1 Stick of Butter
1 cup Chopped Pecans
1 cup Flaked Coconut

Mix all ingredients EXCEPT nuts and coconut in saucepan and cook for 12 minutes, stirring constantly (usually my job when a kid and my mom made this). Add nuts and coconut and beat until mixture is of spreading consistency. Spread on cake when ready.

Wednesday, March 6, 2013

Scalloped Potato-Onion Bake Recipe

1 can (10 3/4 oz) - Condensed Cream of Mushroom Soup (Cream of Celery may be substituted to add a bit more of an edge to the taste)
1/2 cup - Milk
Dash of Black Pepper to taste
4 Medium sized potatoes, about 1 1/4 lbs. Thinly sliced.
1 1/4 cup - Onion, thinly sliced
1 tbsp - Butter, cut into small pieces
Grated cheese

Mix soup, milk and black pepper in a small bowl. Layer half of the potatoes, onion, soup in a 1 1/2 quart casserole dish. Add some grated cheese to the top. Repeat. Top with butter pieces. Sprinkle with paprika.

Covered, bake at 400 degrees for 1 hour. Uncover and bake for additional 15 minutes or until the potatoes are tender.

Tuesday, March 5, 2013

Chicken Pot Pie Recipe

2 pkgs - Boneless Chicken Tenders. They're quicker and easier to cut up! Who says I don't look out for you?
1 tsp - Salt
1/3 cup - butter or margerine
1 cup - Chopped Onions. Hold the tears.
1 cup - Chopped Celery. What to do with all the rest of the celery you bought is up to you.
1 cup - Chopped Carrot. Can use baby carrots, already cleaned and pealed though costs more. Still need to chop them though.
1 small - Potato (I usually leave this out. Enough carbs as is).
1 cup - Frozen peas, thawed. Optional but give whirled peas a chance.
1/2 cup - All-purpose flour
1 cup - Half-and-half
1 tsp - Salt (yes, another teaspoon)
1/2 tsp - Pepper (I like to add a little more).
1 pkg - Refrigerated piecrusts (Pillsbury -- contains 2 piecrusts). Or you can make your own, but I won't tell you how.

Bring Chicken to boil in large pot with the first 1 tsp salt. I usually throw in a couple of dashes of Cavender's Greek spices or something similar --- it goes great on chicken and fish, just FYI! After boiling, simmer until thoroughly cooked. Remove chicken, save 2 cups of chicken broth for later. Pour some over cat's dry food, she'll love you for it.

Melt butter in large skillet. Add onion, celery, carrots potato, and peas (if you please!); stir constantly while cooking for 10 minutes or until are tender. Add flour, stirring until smooth. Gradually add reserved broth and half-and-half. Cook over medium heat, stirring constantly until mixture is thickened and bubbly. Stir in chopped chicken, the second tsp of salt and pepper.

Unfold 1 piecrust and press out fold lines and shape int a rectangle as best you can (true cooks will have a rolling pin they can use for this, the rest of us just have to make do the best we're able). Place in bottom of a lightly greased (PAM) 11x7x1 1/2 inch baking dish, fitting piecrust into pan by pushing up sides, etc) Pour filling mixture into pan.

Repeat first sentence of last paragraph with other piecrust.  Lay it on top of mixture. Fold sides under and crimp where possible. Cut slits in top to allow steam to escape.

Bake uncovered at 400 degrees for 30 minutes or until golden brown and bubbly.

** Sometimes, when feeling especially lazy and don't want to do a lot of chopping or knowing that I really don't have any plans for the vegetables left over after the recipe... I mean, just how much celery do you really need at any given time? Anywho, I will hit the grocery store's salad bar and use it to get my chopped vegetable ingredients. Already chopped, cleaned and ready to go.

Monday, February 11, 2013

Make-ahead layered salad

1/2 -1 head of lettuce torn
5 stalks of celery chopped
1 green pepper chopped
1 small red onion chopped
1 pkg frozen green peas
9 slices bacon cooked and crumbled
1/2 cup cashews chopped
1 pt of mayo  (kraft of course)
3 tbsp sugar
1/4 tsp oregano
1/4 tsp garlic salt
1/2 tsp salt
6 oz parmesan cheese grated

In clear glass bowl, place lettuce until bowl is 2/3 full.  sprinkle next 6 ingredients on top in in layers.  Mix the mayo, sugar,oregano, and salts in small bowl. spread over mixture in bowl.  Sprinkle cheese on top.  Cover and enjoy.
Best if it is made a day ahead. A favorite at family gatherings, little ever left over.

Strawberry Trifle

1 quart strawberries hulled*
2 Tablespoons  confectioners sugar
1 cup milk
1 cup sour cream
1 package (3 3/4 oz) vanilla instant pudding
1 package (10 3/4 oz) pound cake frozen
4 tablespoons sherry or orange juice
1 cup heavy cream
2 table confectioners sugar
Slice strawberries transfer to a bowl & combine with sugar.

Add milk, sour cream and pudding mix.  Do not over mix. Should  thicken in about 1 minute.

Slice pound cake into 1/4 inch slices.  Position  half the slices into the bottom  and partially up sides of a 3 qt casserole or trifle bowl. Slices may overlap slightly.

Drizzle with 2 Tablespoons sherry.  Cover with half of the pudding, and then half of the strawberries. Repeat layers using remaining cake slices, sherry, pudding and fruit.

In small mixing bowl combine heavy cream and confectioners sugar. Using mixer, whip cream until stiff. Decorate surface of trifle with large dollops of whipped cream or flute through pastry tube.  (I just put on top and decorate with some strawberries).

Refrigerate until ready to serve.   Makes 12 ( 3/4 cup) servings

*Peaches, blueberries or various combinations may be used  Do not slice blueberries.

Wednesday, February 6, 2013

Hot Holiday Punch

1 large bottle Cranberry Juice
1 large can Pineapple Juice
1 large bottle Apple Juice
1/2 cup Brown Sugar
1/2 tsp cloves
4 or 5 Cinnamon Sticks
1 quart Water

Pour all liquids in percolator. In basket of said percolater, put brown sugar, cloves, and cinnamon sticks. Perk at 15 minutes. Longer it perks, the better the punch. Unless all liquid steams out, then the worse the gunk.

Fireside Coffee

2 cups Instant Cocoa Mix
1 cup Instant Coffee
1/2 tsp Nutmeg
2 cups of Coffee Creamer
1 tsp Cinnamon
1 1/2 cup or less of Sugar (according to preference)
Mix together. Use 3 - 4 tsp per cup of boiling water. Guaranteed to warm the spirits on a wintery day.

Wednesday, January 23, 2013

Green Bean Voodoo

1 lb Frozen Green Beans
1 stick Butter
1/2 tsp salt & pepper
4 strips of Bacon, chopped
1/2 diced Onion
1/2 cup Brown Sugar
1 1/2 tsp Worcestershire Sauce
1/2 can of cashews
1 can mushrooms

Boil/Steam beans according to directions on package. Chop and dice bacon and brown in a large saucepan. Add butter, melt over low heat. Add onion and brown sugar and cook until onions are transparent. Add Worcestershire Sauce, salt and pepper, and mushrooms and cook only for a few minutes. Do not want to overcook mushrooms or for the cashews to get very soft. Drain beans and place in large casserole dish. Pour mixture over beans and serve hot. A favorite at dinner parties and frequent requests for the recipe.