February 25, 2014
My children like it best if I just serve it to them right after mixing the cheese in. They say it tastes better. Other people tell me they like it baked.
Mac & Cheese
Florence
Course Entree
Cuisine American
- 2 Cups Elbow Macaroni
- 1 1/2 Cups Velveeta Cheese I use the Sharp version
- 1/3 Cup Milk
- 1/4 teaspoon Salt
In pot bring water to boil with salt to taste, and once the water is boiling add macaroni.
Cook for 12 to 15 minutes or until tender. Do not rinse.
In pot mix together milk and cheese.
Cook until cheese is mostly melted and add salt.
Add noodles to pot and mix well.
Put in casserole pan and bake for 10 to 15 minutes.
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February 24, 2014
Strawberry Surprise Freezer Jam
Florence
Course Breakfast
Cuisine American
- 1 pint boxes of fresh strawberries washed, drained and hulls removed
- 2 1/2 Cups of fresh pineapple peeled and finely chopped
- 7 Cups sugar
- 2 packages 1 3/4 oz powdered pectin
- 1 Cups cold water
- 4 pint freezer containers with lids
Place strawberries in a large mixing bowl.
Use a potato masher to crush the strawberries.
Measure out 2 1/2 Cups strawberries and place in a separate bowl and add pineapple to strawberries.
Add in sugar slowly and combined completely.
Place the cold water in a saucepan over medium heat and add pectic and bring to boil for 1 minute.
Remove from heat.
Pour the water mixture into with the fruit.
Stir well to combine.
Continue stirring 4 minutes.
Pour into the pt freezer containers and cover.
Let stand at room temperature for 24 hours.
Freeze after 24 hours.
Jam will stay good in the freezer for up to 6 months.
To use, remove from freezer and allow to come to room temperature, about 1 hour.
Cover and refrigerate for up to 3 weeks.
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February 23, 2014
Better Than Potato Salad
Florence
Course Salad
Cuisine American
- 4 cups cooked long grain rice
- 8 radishes -- slice
- 4 eggs -- hard-cook chop
- 1 medium cucumber -- chopped
- 2 cups celery -- thinly sliced
- 1/2 cup onion -- chop
- 1 1/2 cups mayonnaise
- 3 tablespoons prepared mustard
- 3/4 teaspoon pepper
Combine rice, radishes, eggs, cucumber, celery and onion.
Combine mayo, mustard and salt.
Pour over rice mixture and mix well.
Cover and refrigerate at least 2 hour
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February 22, 2014
Black Beans And Sausage
Florence
Course Main
Cuisine American
- 1 tablespoon oil
- 1 medium onion -- chopped
- 1 14.5 oz can stewed tomatoes
- 1 15 oz can black beans -- undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 3 cups cooked brown rice
- 1 pound pork sausage -- cooked and sliced
In a skillet add oil and onions and saute for 5 minutes or until tender.
Add tomatoes, beans, oregano, garlic powder, and salt.
Bring to a boil
Remove from heat.
Stir in cooked rice and sausage.
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February 21, 2014
Biscuits with Ham Butter
Florence
Course Breakfast
Cuisine American
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup sour cream
- 1 egg -- lightly beaten
- 1 cup ham -- cube
- 1/2 cup softened butter
Mix together sour cream and egg and whisk together.
Add in flour, baking powder and salt; mix well.
Knead on lightly floured surface for 30 seconds.
Roll to 1/2 inch thickness and cut with biscuit cutter.
Place on a greased baking sheet.
Bake at 425°F~ for 11 minutes or until lightly browned
In blender combine butter and ham and blend until ham is minced and it is all mixed well.
Spread over warm biscuits
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February 20, 2014
All-American Barbecue Sandwiches
Florence
Course Meat
Cuisine American
- 4 1/2 pounds ground beef
- 1 1/2 cups onion -- chopped
- 2 1/4 cups ketchup
- 3 tablespoons prepared mustard
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vinegar
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon pepper
- 18 hamburger buns
Brown ground beef and onion.
Drain off grease.
Add ketchup, mustard, Worcestershire, vinegar, sugar, salt and pepper and stir well.
Serve on buns
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February 19, 2014
Best Bran Muffins
Florence
Prep Time 20 minutes mins
Cook Time 12 minutes mins
Total Time 32 minutes mins
Course Breakfast
Cuisine American
- 1/2 cup rolled oats
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup all-bran cereal
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 egg -- beaten
- 1/4 cup vegetable oil
- 1/2 cup molasses
- 3/4 cup buttermilk
- 1 8 oz can crushed pineIn natural juice -- undrained
- 1/2 cup chopped nuts and/or raisins
In a mixing bowl combine oats, flours, cereal, salt, baking powder and baking soda.
Combine the egg, oil, molasses, buttermilk and pineapple.
Pour mixture in with dry ingredients and mix well.
Stir in nuts and/or raisins.
Fill 18 greased muffin cups 2/3 full
Bake at 400°F for 12 minutes or until golden brown
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February 18, 2014
Sweet Sour Slaw
Florence
Course Salad
Cuisine American
- 1 cup vinegar
- 1 can sauerkraut -- drained
- 1 can bean sprouts -- drained
- 1 sm. jar pimento -- chopped
- 2 cups sugar
- 2 cups celery -- chopped
- 1 green pepper -- chopped
- 2 cups onion -- chopped
Boil vinegar and sugar in small sauce pan for approximately 2 minutes.
Remove from heat and cool.
Combine sauerkraut, sprouts, pimento, celery, green pepper and onion.
Pour vinegar mixture over vegetable mixture.
Refrigerate over night.
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February 17, 2014
Chicken Luncheon Sandwich
Florence
Course Sandwich
Cuisine American
- 1 2/3 cups chopped cooked chicken
- 1 1/8 cups shredded cheddar cheese
- 1/2 cup finely chopped celery
- 1/4 cup green bell pepper
- 1 1/8 green onion -- chopped
- 1 1/8 tablespoons chopped pimiento
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- salt & pepper
- rolls and/or bread
Combine chicken, cheese, celery, bell pepper, onion, pimiento, mayonnaise and yogurt, dash of salt and pepper.
Mix all ingredients together well.
Chill and serve on rolls or bread.
Refrigerate unused portion.
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February 16, 2014
Curried Shrimp
Florence
Course Seafood
Cuisine Amercian
- 1 cup fish stock or water
- 1/2 cup chopped onion
- 1 tablespoon turmeric
- 1/2 tablespoon peeled and minced fresh ginger
- 1 teaspoon salt
- 2 pounds medium - shells removed
- 2 tablespoons olive oil
- 1 1/2 tablespoons flour
- 1 tablespoon curry powder
- salt and pepper
- 1/2 lemon -- juice of
Combine stock, onion, turmeric, salt and ginger in a pan and bring to a boil.
Add the shrimp and mix well.
Cover and simmer over medium heat until the shrimp turns pink, approximately 4 minutes.
Remove the shrimp with a slotted spoon.
Strain and reserve the shrimp broth.
In a medium saucepan, heat the olive oil over medium heat
Add then flour and curry and stir, cooking until its browns a bit, approximately 3 minutes.
Add the shrimp broth a little at a time, stirring constantly.
Add the shrimp and the lemon juice
Add salt and black pepper.
Cook until the shrimp are hot, approximately 2 minutes.
Serve immediately, over brown or white rice.
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February 15, 2014
Simple Cream of Chicken Noodle Soup
Florence
Course Soup
Cuisine American
- 4 large chicken breasts
- 3 packages mixed frozen vegetables
- 5 medium peeled potatoes
- 2 tablespoons minced onion
- 6 teaspoons chicken flavor bouillon
- 1 pound pasta
- 6 tablespoons butter
- 1/3 cup flour
- 1 1/2 cups milk
- 1/2 tablespoon bell's seasoning
- 1/4 ground teaspoon sage
- 1/4 ground teaspoon thyme
In a stock pot boil the chicken then remove from the broth and set aside..
Add the pasta and all of the veggies to the broth and cook until tender.
Dice chicken and add back in to broth.
Dissolve chicken bouillon in a small amount of water and add to soup.
In small bowl, melt butter and whisk in the flour to create a paste.
Slowly add milk to paste until it is smooth and creamy.
Add cream mixture to soup slowly and stir well.
Add the "Bell's Seasoning" and the remaining spices and simmer for approximately 30 minute.
Server warm.
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February 14, 2014
Tomato-Rosemary Chicken
Florence
Course Main
Cuisine American
- 12 boneless skinless chicken breast halves
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 5 cloves minced garlic
- 1/4 pound piece prosciutto -- chopped
- 1/3 cup dry white wine
- 1 tablespoon chopped fresh rosemary or 1 tsp dried
- 12 diced plum tomatoes
- 1/2 cup chicken broth
Salt and Pepper both sides of the chicken breats.
Dip chicken in flower and coat both side.
Shake off any extra flour.
Heat oven to 375°F
Place chicken in baking pan with 1 tablespoon melted butter and 1 tablespoon olive oil.
Bake chicken in 375°F oven for 20 minutes or until no longer pink in center
In skillet saute garlic, prosciutto and cook over mean heat for about 4 minutes, stirring constantly.
Add wine and rosemary; and keep stirring constantly keeping bottom of pan clean.
Add tomatoes and broth and bring to boil.
Reduce heat; simmer 10 minutes
Put chicken on serving dish and pour sauce over top.
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