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Refrigerator Cucumber Pickles

6 cups thinly sliced, unpeeled cucumbers
1 cup thinly sliced onions
1 cup thinly sliced sweet pepper
1 tablespoon salt
½ teaspoon celery seed
1 ¼ cup sugar
1 cup vinegar

Put cukes, onions and pepper into a jar or other container with a lid. Sprinkle with salt. Stir. Let stand in refrigerator for 2 hours. Take out and drain liquid. Add vinegar, sugar and celery seed. Stir and return to fridge. Will keep up to 2 months.
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Chicken Ro-Tel

1 can Cream of chicken soup
1 can cream of mushroom soup
1 can Ro-Tel tomatoes
1 lb. Velveeta Cheese
1 8 oz package vermicelli noodles, cooked
4 chicken breasts, cooked and cubed

Combine soups, tomatoes and cheese in microwave safe bowl. Microwave the mixture until cheese has melted. In a 9x13 pan, layer cooked noodles, chicken, and cheese mixture. Bale in 350 degree oven for 45 minutes.
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I am redoing this recipe with additions from [personal profile] nienna_weeper.

Sloppy Joes

2 lb. hamburger
1 large onion, chopped
2 Tablespoons Worchestershire sauce
2 Tablespoons mustard
1 small can tomato paste
1/4-1/2 green pepper chopped if desired
Garlic and chili powder to taste
Dash of sugar
Salt and Pepper to taste

Brown hamburger and onions. Add other ingredients and simmer for 30 minutes. You may have to add a little water.

Grands Sloppy Joe Buns

Press 2 Grands Buttermilk biscuits together and bake as directed. You get big fluffy buns for the Sloppy Joes.
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Easy Pineapple Upside-Down Cake

1/4 cup butter or margarine
1 cup packed brown sugar
1 can (20 oz) pineapple slices in juice, drained, juice reserved
1 jar (6 oz) maraschino cherries without stems, drained
1 box Betty Crocker® SuperMoist® yellow cake mix (or Pineapple cake mix)
Vegetable oil and eggs called for on cake mix box

1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.

2. Add enough water to reserved pineapple juice to measure 1 cup. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.

3. Bake 42 to 48 minutes (44 to 53 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.
Makes 12 servings
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Sorry this one is late but yesterday was a madhouse for some reason.


Chicken Creole

1½ half pounds chicken breast, cooked and cut into chunks
(You can use shrimp instead of the chicken.)
½ c. chopped onion
¼ c. chopped green pepper
1 clove garlic, chopped fine
¼ c. chopped celery
¼ c. butter or other fat, melted
1 teaspoon Creole Seasoning
2 c. diced tomatoes, green peppers, and onion (I use Rotel)
1 medium can tomato sauce
½ c. water
3 Tablespoons flour
Cooked rice.

Cut cooked chicken into chunks. Cook onion, green pepper, celery and garlic in butter until tender. Blend in flour and seasoning. Add tomatoes, sauce and water and cook until thick, stirring constantly. Add chicken and simmer uncovered for about 5 minutes. Serve over cooked rice. Serves 6.


I buy my Creole seasoning but here is a recipe for it:

Creole Seasoning
¼ cup salt
3 tablespoons granulated garlic or garlic powder
3 tablespoons ground black pepper, freshly ground if possible
1/8 teaspoon ground cayenne pepper, or to taste
1 tablespoon paprika

Combine all seasonings and mix to blend thoroughly. Pour into a small jar with cover; seal tightly.
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New England Pot Roast (Slow Cooker)

½ cup flour
1 can low sodium beef broth
3 tablespoons tomato paste
1 teaspoon dried thyme (I do not like this in the recipe)
1 teaspoon salt
1 teaspoon ground black pepper
2 ½ lb. boneless beef chuck roast or top sirloin roast
1 cup baby carrots
6 ribs celery, cut into 3” lengths
1 cup chopped onion
1 ib. small new potatoes
Prepared horseradish (Ick! I leave this out too.)

1. Coat inside of 5-6 qt. slow cooker with cooking spray. Add flour and gradually add broth, whisking constantly until smooth. Add tomato paste, thyme, salt and pepper. Whisk to combine.

2. Place beef, carrots, celery, onion and potatoes in pot. Spoon some of the sauce up over beef. Cover and cook on low 8-9 hours or on high 4-41/2 hours or until beef is fork tender. Serve with horseradish if desired. I put the veggies UNDER the beef in the cooker.
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This is one of Larry's favorites.


Squash Casserole

1 egg, slightly beaten
2 onions, chopped
1 can cream of chicken or mushroom soup
¼ cup margarine
½ cup cracker crumbs, crushed
1 ½ cup packaged bread crumbs(Pepperidge Farms Seasoned ones work well)
2 cups summer squash, cooked, mashed and drained
½ stick margarine

Combine eggs, onions, soup, ¼ cup margarine and squash and place in a casserole sprayed with Pam or lightly greased. Combine crackers and crumbs with ½ stick melted margarine (you may need a bit more margarine to moisten the crumbs well) Sprinkle this on top of casserole and bake at 350-375 for 30 minutes.
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Butter Roasted Chicken
another recipe by Laura Calder

1 chicken
Sprig fresh rosemary
Sprig fresh thyme
Few sprigs tarragon
Salt and freshly ground black pepper
¼ cup butter

Heat the oven to 400 degrees. Stuff the chicken with herbs and truss it string. Season all over with salt and pepper. Set the chicken in a roasting pan o its left leg and set the butter on top.

Bake 15 minutes. Turn the bird onto its right leg for 15 minutes. Turn on its back for 15 minutes. Finally set it upright and continue cooking until done, about ½ hour more or until the juices run clear. Remember to baste the bird constantly as it roasts.
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Greek Pasta Salad

1 (16 ounce) package penne pasta
¼ cup olive oil
1 teaspoon lemon juice
1 teaspoon ground black pepper
2 teaspoons Greek Seasoning OR
(1 teaspoon garlic powder (I use a dash)
1 teaspoon dried basil)
1 tomatoes, chopped
1 green bell pepper, chopped
½ onion, chopped
1 cucumber, coarsely chopped
1 cup black olives, chopped
Crumbled feta cheese

1. Cook pasta, drain and rinse in cold water.
2. In a small bowl, mix together oil, lemon juice, basil, garlic powder, black pepper and Greek seasoning.
3. In a large bowl. Combine pasta, tomatoes, green pepper, onion, cucumber and olives. Add dressing and toss to coat. Add crumbled feta and chill in the refrigerator for 30 minutes.
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Cheeseburgers with Grilled Onions

1 pound lean ground beef
1 clove garlic, minced
¼ teaspoon slat
1/8 teaspoon black pepper
¼ cups shredded sharp cheddar cheese, low-fat can be used
½ small red onion, cut into 4 thin slices
½ teaspoon olive oil
1/8 teaspoon dried oregano
4 hamburger buns
1 small tomato, cut into 8 thin slices


Preheat grill to medium-hot heat

In a medium bowl, combine beef, garlic, salt and pepper and form into four ½ inch patties. Place on grill and cook 4-5 minutes on one side then flip and cook to desired doneness. Sprinkle each burger with 1 tablespoon of cheese. Cook until cheese melts, about a minute.

Meanwhile, brush both sides of onions with olive oil. Grill until bottom is slightly browned, about 3-4 miubtes, Flip onion and sprinkle with oregano. Grill for 2-3 minutes more.

Lightly toast open-faced buns on grill. Place burgerson buns and top each with onion and tomato slices.
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Peanut Butter Delight

2 c. sugar
3 T. cocoa
1 stick margarine (use 1/2 stick makes it less soft)
¼ t. salt
½ t. vanilla
3 c. oatmeal
½ c. peanut butter
Combine first 5 ingredients and bring to a boil. Boil 1 minute, stirring constantly. Remove from heat and add vanilla, oatmeal and peanut butter. Mix and drop on wax paper or put in cake pan and cut.
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This is a recipe from Kraft and I cannot make it as good as [profile] kkhubb. hers is wonderful!

Fantasy Fudge

3 cups sugar
3/4 cup butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup) (Do not use sweetened condensed milk.)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts (optional)
1 tsp. vanilla

LINE 9-inch square pan with foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.

ADD chocolate and marshmallow creme; stir until melted. Add nuts and vanilla; mix well.

POUR into prepared pan; spread to cover bottom of pan. Cool completely. Use foil handles to lift fudge from pan before cutting into squares.
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This is another Laura Calder recipe.


Roasted Vegetables

6 small potatoes, peeled and cut into grins
4 carrots, cut in half then halved lengthwise
3 leeks, washed, trimmed and cut into logs
3 handfuls cherry tomatoes
3 tablespoons olive oil
Coarse sea salt and freshly ground black pepper
2 tablespoons butter
2 bay leaves
Branch fresh rosemary, cut into 3 pieces

Heat the oven to 400 degrees. Toss the vegetables with the olive oil and salt and pepper. Spread over a baking sheet. Cut the butter into little pieces over the top and tuck in the bay leaves and rosemary. Bake until tender and even slightly caramelized, about 1 hour, tossing occasionally.
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Slow Cooker Minestrone

(ideal size slow cooker is the 6 quart size)

1 large onion, chopped
4 carrots, sliced
3 ribs celery, sliced
2 cloves garlic, minced
1 TBSP olive oil
6 oz can tomato paste
14.5 oz can chicken, beef, or vegetable broth
2 15 oz cans kidney beans, undrained
10-12 oz pkg frozen green beans (or you can used frozen mixed veggies)
1 medium zucchini, sliced
8 cups water
2 TBSP parsley
2 TBSP Italian spices
1 tsp salt
1/2 tsp pepper
1 cup small pasta
grated parmesan

1. saute onion, carrots, celery, and garlic in oil until tender.
2. combine all ingredients except pasta and cheese in slow cooker
3. cover, cook 4-5 hours on high, or 8-9 hours on low, adding pasta
1 hour before cooking is complete.
4. top individual servings with parmesan.

Note: This makes a good 8-10 servings.
alexcat: (Default)
I got this recipe from [personal profile] lotrangel17 and it's very tasty.


Sausage Strata

6 slices bread, crust removed
1 pound pork sausage
1 teaspoon mustard
3/4 cup shredded cheese
3 eggs
1 1/2 cups milk
2/3 cup half-and-half cream

Place bread in a 13 x 9 x 2 baking dish. In a skillet, cook sausage over medium heat until no longer pink; drain and then stir in mustard. Sprinkle sausage mixture evenly over the bread. In a bowl, beat eggs, milk, cream. Pour evenly over sausage. Sprinkle the cheese over the top of the egg mixture. Bake, uncovered, at 350 degrees for 25-30 minutes or until a knife inserted near the center comes out clean. Cut into squares; serve with sides of toast.
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This is the easiest thing to make in the world and it comes out sort of like a pudding made of sweet bread and fruit. This is not a traditional sonker or cobbler.


Sonker Pie (my mom’s recipe)

1 c. flour
1 c. sugar
1 c. milk
Measure dry ingredients and set aside. Put sweetened fruit in a saucepan and heat to boiling. Remove from heat. Melt 1 teaspoon margarine in baking dish. Add milk to dry ingredients and mix well. Pour into baking dish. Spoon fruit over flour mixture. Bake in 350 degree oven for 30-45 minutes or until golden brown. Pour remaining fruit juice over the pie after it is removed from the oven.
The fruits that I like to use are strawberries, blackberries, blueberries, or peaches.
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Patty’s Meatloaf

1-1 ½ pound ground beef
1 onion, chopped or diced
1 green pepper, chopped
2 pieces of white bread, crumbled in bowl with enough milk to moisten it.

Mix beef, onions and green pepper together in bowl. Add bread mixture and ketchup if you wish. Salt and pepper to taste. Place in glass loaf pan with ketchup on top and bake at 325° for about an hour or until done. You can put more ketchup on top about halfway through baking if you wish. This recipe also makes good hamburgers.
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This is how my Mama made them and this is how I make them. They're very simple and very good.


Deviled Eggs

8 eggs
Salt and Pepper

Boil eggs for about 10 minutes until done. Tap the shells with a spoon to lightly crack and rinse them in cool water until they are cool. Peel the eggs and halve them lengthwise. Pop the yolk out into a bowl and save the white part. Mash up all the yolks with a fork then add about 2 tablespoons of mayo to begin with, 5-8 drops of vinegar and some salt and pepper. Taste it. Add more mayo or vinegar as suits your taste. Mix the egg mixture until it is smooth then spoon it into the egg halves. Sprinkle sweet or smoked paprika over the top.

There are many variations but this is the only one that I like. My mother taught me to make these when I was a kid.
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Yes, that's the name of it and it goes very well with the Poulet au Paprika from July 11.


This is not Rice Pilaf
Recipe by Laura Calder

¼ cup butter
2 onions, sliced
2 cloves garlic, peeled and crushed
1 tablespoon chopped fresh thyme
Salt and freshly ground black pepper
1 ½ cups rice

Heat the butter in a sauté pan and gently fry the onions until soft and slightly golden. Add the garlic 1 minute, along with the thyme. Season with salt and pepper and set aside.

While the onions are cooking, bring a large pot of water to a boil. Salt it, as for pasta, and boil the rice until tender (about 18-20 minutes works for me). Drain well. Toss with the onion mixture and heat through.

This dish is very good with Poulet au Paprika.
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Porcupine Meatballs

1 ½ lbs. ground beef
½ c. cooked rice (I use Minute Rice)
1 tsp. Salt
½ tsp. Black pepper
1 medium onion, chopped fine
1 smallish green pepper, diced fine
1 cup tomato paste (I use the 6 oz. can since that’s the size it comes in. You can use a little more if you like.)
1 medium sized can tomatoes or tomato juice (12 oz.)

Cook rice and set aside to cool first. Mix the first seven ingredients together. Shape into medium to large sized meatballs and place in heavy skillet. Cover with the canned tomatoes or tomato juice and cook over low to medium low for about 45 minutes.

This is my mother’s recipe and she took Porcupine Balls to our family Christmas dinners on her side of the family for as long as I can remember. I make them in her stead.


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