This is one of our families favorite comfort foods. It is not my most healthful offerings but everyone in the family just loves this. Always makes a mom feel good when she tells her kids whats for lunch and they get super excited and start making slurping noises with their mouth.
3-4 chicken breasts cut into small bite sized pieces
4 bacon slices
8 oz mushrooms, fresh
1-3 tsp cajun seasoning
4-6 servings of white rice
chop bacon and then brown in skillet, rending as much fat as possible. when bacon is crisp set aside on paper towels to drain and pour off most of the bacon fat leaving about 1-2 tbsps in the pan and the bacon brown bits. if you prefer you can drain off all the bacon fat and use olive oil instead. Add the cut up chicken breast to the hot pan and add 1/2 tsp of the cajun seasoning on top. brown the chicken on all sides adding 1/2 tsp more half way through cooking. rinse the mushrooms and then add then to the pan. sprinkle with a touch of the cajun seasoning to help speed the moisture release in the mushrooms and allow them to brown. When the chicken and mushrooms have browned add the bacon back to the pan and also the warm rice. add final 1/2 tsp cajun seasoning and stir the pan until everything is evenly mixed and the food is hot. serve immediately in bowls and then graciously accept all the compliments. But that may just be our family.
Friday, December 31, 2010
Wednesday, December 29, 2010
Mushroom Risotto
5 1/2 c chicken broth or stock (if you want use homemade)
2 tbsp olive oil
1 red onion chopped
salt and pepper
1 1/2 c short grain rice
1/2 c red cooking wine
2 tbsp butter
1 pound mushrooms
1 shallot minced (or I have used more red onion and even green onions)
garlic salt to taste
1/2 shredded Parmesan
In med sauce pan bring broth to a simmer, keep warm and simmering during entire process. In large sauce pan or dutch over type soup pot, heat oil. Add onion, season with salt and fresh ground pepper, cook and stir until softened, about 5 minutes. Add the rice and cook and stir one minute. Add the cooking wine and stir until the liquid is absorbed. Add one c of the simmering broth and cook over medium heat, stir constantly until nearly all liquid is absorbed. Continue adding broth by 1/2 incriments, stir constantly until the liquid is absorbed nearly between each addition. The risotto is done when the rice is aldente and suspended in a thick, creamy sauce, cook time is about 20 minutes. Season with salt and pepper. Meanwhile in a smaller skillet, melt the butter. Add mushrooms, shallot, and galic salt, cook over moderate heat until softened and browned, about 10 minutes. Scrape mushrooms and bits into the pot with the risotto and cheese, stir everything until it is evenly mixed. Serve immediately! This is an easy and filling meal! We LOVE it!
2 tbsp olive oil
1 red onion chopped
salt and pepper
1 1/2 c short grain rice
1/2 c red cooking wine
2 tbsp butter
1 pound mushrooms
1 shallot minced (or I have used more red onion and even green onions)
garlic salt to taste
1/2 shredded Parmesan
In med sauce pan bring broth to a simmer, keep warm and simmering during entire process. In large sauce pan or dutch over type soup pot, heat oil. Add onion, season with salt and fresh ground pepper, cook and stir until softened, about 5 minutes. Add the rice and cook and stir one minute. Add the cooking wine and stir until the liquid is absorbed. Add one c of the simmering broth and cook over medium heat, stir constantly until nearly all liquid is absorbed. Continue adding broth by 1/2 incriments, stir constantly until the liquid is absorbed nearly between each addition. The risotto is done when the rice is aldente and suspended in a thick, creamy sauce, cook time is about 20 minutes. Season with salt and pepper. Meanwhile in a smaller skillet, melt the butter. Add mushrooms, shallot, and galic salt, cook over moderate heat until softened and browned, about 10 minutes. Scrape mushrooms and bits into the pot with the risotto and cheese, stir everything until it is evenly mixed. Serve immediately! This is an easy and filling meal! We LOVE it!
Sunday, December 26, 2010
Tasty Pork Sandwiches with Au Jus
We made this (when I say we I mean my hubs did all the shopping and I did the cooking and then he did the serving! Which is our current state of co-worker-dom.) Delicious meal for christmas eve with Will's brother and his wife. We all love this meal, even the kids and it is an easy re-heat for the next afternoon before you stuff your face with all the christmas goodies.
1 large pork roast, we get better less fatty results from a shoulder roast, but your preference is best
1 c apple juice
1 can beef consumme
1 jar banana peppers (we get the spicy kind because most of the bite is cooked out)
Sandwich rolls of your choice.
place the roast in a crock pot and then pour the peppers over it. pour the consumme and and juice over top of that. Place the roast on low and cook for 8 hours, then shred the pork in the crock pot. Serve the pork in sandwiches with a bowl of the au jus along side for dipping. This is great with a salad or a side of your choice. I try to use a smaller crock pot, it cooks this meal much better and more juicy than a larger crockpot which tends to dry out the meat--Stuff the sucker full! :)
1 large pork roast, we get better less fatty results from a shoulder roast, but your preference is best
1 c apple juice
1 can beef consumme
1 jar banana peppers (we get the spicy kind because most of the bite is cooked out)
Sandwich rolls of your choice.
place the roast in a crock pot and then pour the peppers over it. pour the consumme and and juice over top of that. Place the roast on low and cook for 8 hours, then shred the pork in the crock pot. Serve the pork in sandwiches with a bowl of the au jus along side for dipping. This is great with a salad or a side of your choice. I try to use a smaller crock pot, it cooks this meal much better and more juicy than a larger crockpot which tends to dry out the meat--Stuff the sucker full! :)
Wednesday, December 22, 2010
Mindy's Rolls
In a 2# bread machine:
2 cups lukewarm water
2 T. oil
dash of salt
6 cups flour
1 cup (yes, don't skimp!!!) sugar
2 T. yeast
Use the dough setting. When dough has finished cycle (or it reaches the top of your machine), pinch of golf ball size balls and place in a greased 9X13 pan. I make 16 rolls (I think that's right). Slather them with melted butter. Cover w/ aluminum foil and place in a warm spot (or warm oven) for 20 min. so dough can rise.
Pull of the aluminum foil and turn oven to 350deg. Cook rolls for about 25 minutes. When they are done, slather once again with butter!
adjustments for no machine: You can use your mixer with the dough hook and let it go for 3 to 5 min.The put the bowl off in a warm spot. After it has doubled you can begin making the balls and putting them in the pan. And continue on with the rest of the roll instructions.
2 cups lukewarm water
2 T. oil
dash of salt
6 cups flour
1 cup (yes, don't skimp!!!) sugar
2 T. yeast
Use the dough setting. When dough has finished cycle (or it reaches the top of your machine), pinch of golf ball size balls and place in a greased 9X13 pan. I make 16 rolls (I think that's right). Slather them with melted butter. Cover w/ aluminum foil and place in a warm spot (or warm oven) for 20 min. so dough can rise.
Pull of the aluminum foil and turn oven to 350deg. Cook rolls for about 25 minutes. When they are done, slather once again with butter!
adjustments for no machine: You can use your mixer with the dough hook and let it go for 3 to 5 min.The put the bowl off in a warm spot. After it has doubled you can begin making the balls and putting them in the pan. And continue on with the rest of the roll instructions.
Tuesday, December 21, 2010
Crunchy Cabbage
This is quick, very tasty and a great alternative to mayo cole slaw (which I DO NOT eat!).
1 head cabbage shredded, or I use a store bought bag of coleslaw mix
Several Tbsps sliced almonds
several tbps sunflower seeds
1 pkg chicken flavored top ramen, keep flavor packet
1/4 c. olive oil
4 tbsps cider vinegar
3 tbsps sugar (or splenda is a great sub here)
salt and pepper to taste
Bunch green onions sliced, I use the white parts.
In a large bowl pour the cabbage, almonds, green onions, sunflower seeds. Crunch the top ramen and add to the cabbage mix. In a separate bowl add the vinegar, ramen seasoning pkg, salt and pepper and stir to mix. Slowly add the oil and mix to incorporate the oil to the vinegar. Add the dressing to the mix only when you are just about to serve and people are going to eat it, otherwise it can loose alot of body because of the vinegar.
I got this recipe from a woman who helped me alot before I was married. Thanks mary for sharing your recipe with me! We have loved it for our entire marriage, we even add chicken(to the salad) and sesame oil(to the dressing) and make a more asian chicken slaw salad, which is great!
1 head cabbage shredded, or I use a store bought bag of coleslaw mix
Several Tbsps sliced almonds
several tbps sunflower seeds
1 pkg chicken flavored top ramen, keep flavor packet
1/4 c. olive oil
4 tbsps cider vinegar
3 tbsps sugar (or splenda is a great sub here)
salt and pepper to taste
Bunch green onions sliced, I use the white parts.
In a large bowl pour the cabbage, almonds, green onions, sunflower seeds. Crunch the top ramen and add to the cabbage mix. In a separate bowl add the vinegar, ramen seasoning pkg, salt and pepper and stir to mix. Slowly add the oil and mix to incorporate the oil to the vinegar. Add the dressing to the mix only when you are just about to serve and people are going to eat it, otherwise it can loose alot of body because of the vinegar.
I got this recipe from a woman who helped me alot before I was married. Thanks mary for sharing your recipe with me! We have loved it for our entire marriage, we even add chicken(to the salad) and sesame oil(to the dressing) and make a more asian chicken slaw salad, which is great!
Monday, December 20, 2010
Potato Enchiladas
While trying to make a meal at my house, I am often left with whatever I have on hand and I must become creative. So this is one of those meals, where I read several recipes for this and then I make my own mixture, luckily this one turned out really good!!
2 russet potatoes, peeled cut rough and then chopped in blender
1 tbsp lime juice
1 tbsp olive oil
1 onion chopped
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tsp ground cumin
1/4 tsp groud pepper
1 frozen cube of chopped cilantro
1 Lrg can enchilada sauce (red is what I used--or you can make your own)
6-8 corn tortillas
mexican blend cheese
Heat oven to 350 and spray a baking pan to load up. After chopping the potatoes in whatever method you prefer (i used my blender) drain in a strainer by pressing out excess moisture and add the lim juice. Heat oil in pan and add the onions. When onions are translucent and tender add the cilanto, mix. Add the potatoes and let them get a little brown. Do not stir it too often at this point or you will not get a good crust on the potatoes. Add the seasonings after you have a golden mixture in the pan. Meanwhile, heat the enchilada in a saute pan. When the potato mix is ready quickly dip the tortillas in the sauce and then fill, roll up and repeat, until your pan is stuffed with enchiladas. Pour the remaining sauce over top and add the cheese. Bake 30 minutes or until heated through and cheese is melted and bubbly.
Enjoy!
2 russet potatoes, peeled cut rough and then chopped in blender
1 tbsp lime juice
1 tbsp olive oil
1 onion chopped
1/2 tsp chili powder
1/2 tsp garlic salt
1/2 tsp ground cumin
1/4 tsp groud pepper
1 frozen cube of chopped cilantro
1 Lrg can enchilada sauce (red is what I used--or you can make your own)
6-8 corn tortillas
mexican blend cheese
Heat oven to 350 and spray a baking pan to load up. After chopping the potatoes in whatever method you prefer (i used my blender) drain in a strainer by pressing out excess moisture and add the lim juice. Heat oil in pan and add the onions. When onions are translucent and tender add the cilanto, mix. Add the potatoes and let them get a little brown. Do not stir it too often at this point or you will not get a good crust on the potatoes. Add the seasonings after you have a golden mixture in the pan. Meanwhile, heat the enchilada in a saute pan. When the potato mix is ready quickly dip the tortillas in the sauce and then fill, roll up and repeat, until your pan is stuffed with enchiladas. Pour the remaining sauce over top and add the cheese. Bake 30 minutes or until heated through and cheese is melted and bubbly.
Enjoy!
Springfield Cashew Chicken
Spingfield cashew chicken is a missouri favorite. During our five years there we met an amazing family who made us one of their own. They became our surrogate parents, they are two of the most wonderful people you will every meet! We love them so much today and not simply because they introduced us to this recipe!
4 skinless, boneless chicken breasts, cut into 1 inch chunks
2 cups all-purpose flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
2 cups canola oil for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon white sugar (don't sub this out)
2 tablespoons soy sauce
1 teaspoon ground white pepper
2 tablespoons chopped green onion for topping
2 cups cashew halves (we use unsalted canned)
White Rice, enough for each person you are feeding to have two servings.
In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
Serve the fried chicken on top of the white rice topped with the green onions and cashews, then pour the sauce over all. I usually just set everything out on the table and let people make their own piles, it works well and then everyone can have what they want in the amount they want, Will always takes less cashews than green onions and I ften make a pile of just rice, onions cashews and sauce. So go to town and then imagine you have actually been to Missouri.
4 skinless, boneless chicken breasts, cut into 1 inch chunks
2 cups all-purpose flour
2 teaspoons baking soda
5 tablespoons cornstarch, divided
3 eggs, beaten
2 cups canola oil for frying
2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon white sugar (don't sub this out)
2 tablespoons soy sauce
1 teaspoon ground white pepper
2 tablespoons chopped green onion for topping
2 cups cashew halves (we use unsalted canned)
White Rice, enough for each person you are feeding to have two servings.
In a shallow dish or bowl, mix together the flour, baking soda and 1 tablespoon of the cornstarch. In another dish or bowl beat the eggs. Dip chicken pieces into flour mixture, then eggs, then flour mixture again. Heat peanut oil in a large skillet and deep fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
Meanwhile (while frying chicken), heat broth to boiling in a medium saucepan. Add oyster sauce, sugar, soy sauce and white pepper. Mix remaining 4 tablespoons cornstarch with a small amount of cold water in a cup. Stir cornstarch mixture slowly into broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
Serve the fried chicken on top of the white rice topped with the green onions and cashews, then pour the sauce over all. I usually just set everything out on the table and let people make their own piles, it works well and then everyone can have what they want in the amount they want, Will always takes less cashews than green onions and I ften make a pile of just rice, onions cashews and sauce. So go to town and then imagine you have actually been to Missouri.
Black Bean Verde Enchiladas
This dish has SUCH good flavor! We find it difficult to find salsa verde in the south, so you can make your own with the recipe or buy canned and just make the filling and pour the canned sauce over all.
Ingredients for Black bean filling:
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/2 red bell pepper, finely chopped
• 1 cup red bell pepper, chopped
• 2 - 15 oz cans of drained black beans (or fresh if available), mashed
• 1 tsp ground cumin
• 2 TBSP tomato paste
• 1 Tsp salt
• 1 TBSP Lime juice
• Few dashes of your favorite hot sauce (optional)
salsa verde:
• 12 tomatillos, husked and halved
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 small onion, minced
• 1 jalapeno, seeded and minced
• 14-16 ounces of vegetable broth
• 1/2 cup cilantro, chopped
• 1 Tsp ground cumin
• 1/2 Tsp Salt
Additional Ingredients:
• 8 soft corn tortillas
• 1 1/2 c. cheddar, grated
WHAT TO DO:
Heat oven to 250 to warm tortillas. Place them in oven until ready to be filled. After filled turn the oven up to 375.
Black Bean Filling: Heat oil in large skillet and add garlic and onion and jalapeño. Cook for 2 minutes. Add mashed black beans, cumin, tomato paste, and lime juice. Stir while heating.
Salsa Verde: Blend tomatillos well in food processor or blender.Heat oil in large sauce pan. Add garlic, onion, jalapeño. Cook for 2 minutes. Add tomatillos and cook for 3-5 minutes. Add broth, cumin, cilantro.
Remove tortillas from oven. Turn up oven.
Scoop a layer of salsa into the bottom of baking dish. Place tortillas in a line and scoop black bean filling, and a sprinkle of cheese into each. Roll each tortilla and place seam down into the baking dish. Cover the tortillas with the remainder of the salsa. Cover with remaining cheese.
Bake 20-20 minutes or until heated through.
Ingredients for Black bean filling:
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 jalapeno, seeded and minced
• 1/2 red bell pepper, finely chopped
• 1 cup red bell pepper, chopped
• 2 - 15 oz cans of drained black beans (or fresh if available), mashed
• 1 tsp ground cumin
• 2 TBSP tomato paste
• 1 Tsp salt
• 1 TBSP Lime juice
• Few dashes of your favorite hot sauce (optional)
salsa verde:
• 12 tomatillos, husked and halved
• 1 TBSP olive oil
• 2 cloves garlic, minced
• 1 small onion, minced
• 1 jalapeno, seeded and minced
• 14-16 ounces of vegetable broth
• 1/2 cup cilantro, chopped
• 1 Tsp ground cumin
• 1/2 Tsp Salt
Additional Ingredients:
• 8 soft corn tortillas
• 1 1/2 c. cheddar, grated
WHAT TO DO:
Heat oven to 250 to warm tortillas. Place them in oven until ready to be filled. After filled turn the oven up to 375.
Black Bean Filling: Heat oil in large skillet and add garlic and onion and jalapeño. Cook for 2 minutes. Add mashed black beans, cumin, tomato paste, and lime juice. Stir while heating.
Salsa Verde: Blend tomatillos well in food processor or blender.Heat oil in large sauce pan. Add garlic, onion, jalapeño. Cook for 2 minutes. Add tomatillos and cook for 3-5 minutes. Add broth, cumin, cilantro.
Remove tortillas from oven. Turn up oven.
Scoop a layer of salsa into the bottom of baking dish. Place tortillas in a line and scoop black bean filling, and a sprinkle of cheese into each. Roll each tortilla and place seam down into the baking dish. Cover the tortillas with the remainder of the salsa. Cover with remaining cheese.
Bake 20-20 minutes or until heated through.
City Chicken
City Chicken***
½ c. flour
½ tsp garlic powder
¼ tsp pepper (using cayenne or red pepper makes it taste extra spicy, I usually use more)
¼ tsp salt
2 pounds pork cut into bit size pieces
4 tbps butter
1pkg onion soup mix
14-16 oz chicken broth
1 c. water
prepared mashed potatoes.
In Ziploc combine first four ingreds then add pork and shake to coat. Melt butter in large frying pan with lid. Brown meat in butter, turning once or twice. Then sprinkle with onion mix and pour broth and water over top. Bring to boil and then cover and lower heat, simmer one hour until tender, serve with mashed potatoes and a crisp salad (I have made a pear and berry salad that goes amazingly with this recipe!). Even if you don’t like pork you will love this, you would swear it is chicken.
½ c. flour
½ tsp garlic powder
¼ tsp pepper (using cayenne or red pepper makes it taste extra spicy, I usually use more)
¼ tsp salt
2 pounds pork cut into bit size pieces
4 tbps butter
1pkg onion soup mix
14-16 oz chicken broth
1 c. water
prepared mashed potatoes.
In Ziploc combine first four ingreds then add pork and shake to coat. Melt butter in large frying pan with lid. Brown meat in butter, turning once or twice. Then sprinkle with onion mix and pour broth and water over top. Bring to boil and then cover and lower heat, simmer one hour until tender, serve with mashed potatoes and a crisp salad (I have made a pear and berry salad that goes amazingly with this recipe!). Even if you don’t like pork you will love this, you would swear it is chicken.
Taco Soup
Love this stuff!
Taco Soup
1 lb. hamburger
1/4 c. onions
15 oz. can red kidney beans, don't drain or black beans (we prefer black)
15 oz. can stewed tomatoes or whatever I have on hand
12 or 18 oz. salsa (I often make my own and it gives this a fresher flavor, but it is good with store bought too)
3 c. water
1/2 pkg. taco seasoning (I usually use about 2 tsp. not much!)
Brown hamburger with onion (can even brown this and freeze it then save to make this recipe when you are busy or just tired). simmer in a pot on stove for 30 minutes or until flavors meld. Mix ingredients in crock pot for easier prep and Simmer 2 to 3 hours on high turning down if it gets to boiling too rapidly. Serve with cheese, sour cream, chips, etc. over the top as you like.
Taco Soup
1 lb. hamburger
1/4 c. onions
15 oz. can red kidney beans, don't drain or black beans (we prefer black)
15 oz. can stewed tomatoes or whatever I have on hand
12 or 18 oz. salsa (I often make my own and it gives this a fresher flavor, but it is good with store bought too)
3 c. water
1/2 pkg. taco seasoning (I usually use about 2 tsp. not much!)
Brown hamburger with onion (can even brown this and freeze it then save to make this recipe when you are busy or just tired). simmer in a pot on stove for 30 minutes or until flavors meld. Mix ingredients in crock pot for easier prep and Simmer 2 to 3 hours on high turning down if it gets to boiling too rapidly. Serve with cheese, sour cream, chips, etc. over the top as you like.
Continental Chicken
6 chicken breasts, boneless skinless
12 slices lean bacon
5 oz. sliced dried beef
4 cans cream of mushroom soup
8 oz. sour cream
1/2 c. flour
Wrap each chicken breast in 2 slices bacon. Tear up dried beef into small pieces. Then alternately stack bacon-wrapped chicken and dried beef in crock pot. In separate bowl, mix soup, sour cream and flour. Pour over chicken/bacon/beef. Cover. Cook on low 10 to 12 hours. This has sooo much flavor, it is definately terrible for you, but man is it good! can also be made in a roasting pan and cooked for two hours in a 300-325 oven, covered with reynolds wrap of course. If you cook this in the oven layer beef on bottom of a 9x13 in wrap the chicken in the bacon and then mix the other ingredients and pour over all. cover and cook until tender.
12 slices lean bacon
5 oz. sliced dried beef
4 cans cream of mushroom soup
8 oz. sour cream
1/2 c. flour
Wrap each chicken breast in 2 slices bacon. Tear up dried beef into small pieces. Then alternately stack bacon-wrapped chicken and dried beef in crock pot. In separate bowl, mix soup, sour cream and flour. Pour over chicken/bacon/beef. Cover. Cook on low 10 to 12 hours. This has sooo much flavor, it is definately terrible for you, but man is it good! can also be made in a roasting pan and cooked for two hours in a 300-325 oven, covered with reynolds wrap of course. If you cook this in the oven layer beef on bottom of a 9x13 in wrap the chicken in the bacon and then mix the other ingredients and pour over all. cover and cook until tender.
Italian Chicken and Rice Dish- Two Variations
4 chicken breasts
2 c. chicken broth
1/2 - 1 bottle Italian dressing
2 c. uncooked rice
1 bag frozen vegetables
Marinate chicken in dressing 4-5 hours. In an oblong pan put in rice, broth and vegetables, then the chicken along with the marinade. Bake at 375 degrees for 1 hour.
Or a variation:
6 lg. pieces chicken
1 (8 oz.) bottle Kraft (free) Italian dressing, 1cup.
1 1/2 c. rice
1 c. water
Salt and pepper to taste
Mix in a large casserole dish, rice, water and chicken. Then pour Italian dressing over the top. Cover with foil. Bake at 350 degrees for 1 1/2 to 2 hours.
One Might not think this dish has a lot of flavor, but it is LOADED with taste! The kids love it!
2 c. chicken broth
1/2 - 1 bottle Italian dressing
2 c. uncooked rice
1 bag frozen vegetables
Marinate chicken in dressing 4-5 hours. In an oblong pan put in rice, broth and vegetables, then the chicken along with the marinade. Bake at 375 degrees for 1 hour.
Or a variation:
6 lg. pieces chicken
1 (8 oz.) bottle Kraft (free) Italian dressing, 1cup.
1 1/2 c. rice
1 c. water
Salt and pepper to taste
Mix in a large casserole dish, rice, water and chicken. Then pour Italian dressing over the top. Cover with foil. Bake at 350 degrees for 1 1/2 to 2 hours.
One Might not think this dish has a lot of flavor, but it is LOADED with taste! The kids love it!
Mushroom Salisbury Steak
¼ c. cornstarch
2 cans beef consommé
1 jar sliced mushrooms ( can omit if don’t like mushrooms, it is just as good, or can sauté fresh sliced and mix)
4 tsp wozzy sauce
1 tsp dried basil
1 egg beaten
½ c. bread crumbs
1 onion chopped
½ to 1 tsp seasoned salt (I usually use less because we don’t like salt too much)
¼ tsp pepper 1 ½ lb ground beef (or turkey works just as good)
Hot mashed potatoes (noodles work as well but potatoes are better)
Mix first five together until smooth. In another bowl mix remaining except potatoes, use hands to mix because it works lots better, squeezing it together works the best for me, remember to take your rings off. Then form into patties, six flattened patties, and then brown them in a large skillet. After both sides are browned add the bowl of consommé over top and bring to a boil, lower heat at lid and simmer for about 20 minutes or until done. Serve the steaks along side the potatoes and add the gravy for potatoes.
2 cans beef consommé
1 jar sliced mushrooms ( can omit if don’t like mushrooms, it is just as good, or can sauté fresh sliced and mix)
4 tsp wozzy sauce
1 tsp dried basil
1 egg beaten
½ c. bread crumbs
1 onion chopped
½ to 1 tsp seasoned salt (I usually use less because we don’t like salt too much)
¼ tsp pepper 1 ½ lb ground beef (or turkey works just as good)
Hot mashed potatoes (noodles work as well but potatoes are better)
Mix first five together until smooth. In another bowl mix remaining except potatoes, use hands to mix because it works lots better, squeezing it together works the best for me, remember to take your rings off. Then form into patties, six flattened patties, and then brown them in a large skillet. After both sides are browned add the bowl of consommé over top and bring to a boil, lower heat at lid and simmer for about 20 minutes or until done. Serve the steaks along side the potatoes and add the gravy for potatoes.
Spicy Rice
1/2 c. sliced green onions
1/2 c. minced carrots
1/2 c. minced red pepper
1 jalapeno and serrano pepper, minced
1 tbsp. vegetable oil
2 c. cooked rice (cooked in chicken
broth)
2 tbsp. snipped cilantro
1 tbsp. lime juice
1 tsp. soy sauce
Hot pepper sauce to taste
Cook onions, carrots, red pepper and jalapeno pepper in oil in large skillet over medium high heat until tender crisp. Stir in rice, cilantro, lime juice, soy sauce, and pepper sauce; cook until thoroughly heated.
1/2 c. minced carrots
1/2 c. minced red pepper
1 jalapeno and serrano pepper, minced
1 tbsp. vegetable oil
2 c. cooked rice (cooked in chicken
broth)
2 tbsp. snipped cilantro
1 tbsp. lime juice
1 tsp. soy sauce
Hot pepper sauce to taste
Cook onions, carrots, red pepper and jalapeno pepper in oil in large skillet over medium high heat until tender crisp. Stir in rice, cilantro, lime juice, soy sauce, and pepper sauce; cook until thoroughly heated.
Polish Sausage Pepper Pot
2 lb. Polish sausage (cut in serving
size pieces)
1 tbsp. bacon drippings
1 lg. onion, sliced
1 head cabbage, sliced
8 oz. mushrooms
1 tsp. caraway seed
1 tsp. salt
1 1/2 tsp. coarsely ground pepper
corns
1/2 c. boiling water
Add sausage to bacon drippings and brown. Remove sausage and add onions, cabbage and other ingredients. Add water, stir to combine. Place sausage on top of vegetables, cover tightly and cook slowly 15-20 minutes or until cabbage is done.
size pieces)
1 tbsp. bacon drippings
1 lg. onion, sliced
1 head cabbage, sliced
8 oz. mushrooms
1 tsp. caraway seed
1 tsp. salt
1 1/2 tsp. coarsely ground pepper
corns
1/2 c. boiling water
Add sausage to bacon drippings and brown. Remove sausage and add onions, cabbage and other ingredients. Add water, stir to combine. Place sausage on top of vegetables, cover tightly and cook slowly 15-20 minutes or until cabbage is done.
Perogies With Balsamic, Peppers and Smoked Sauage
I was cooking today for lunch and thinking of something very quick and easy, okay that is a normal occurance. We had onions, green peppers (they are cheap right now at the grocery store) and a box of pierogies. I thought Great, I really love pierogies I hope I can think of something. So a few minutes later with the help of the internet I found a recipe that used these items. I added a few of my own touches. I hope you enjoy my creation, we all loved it! Okay Everyone but Silas loved it--but for those of you who know silas, what does he love?
Pierogies, Peppers and Onions
1 box pierogies (from the freezer section of the grocery store)
2 Green peppers sliced thin
1 large onion sliced thin
3 tbsp butter, melted in large pot over medium/high heat
2 tbsp good balsamic vinegar
Put the peppers and onions in the pan with the butter, top with the pierogies. Gradually brown the peppers, onions and pierogies in the pan. When everything is nicely browned and hot top with balsamic vinegar (I just did two turn of the pan with my bottle, I assume that could be more then 2 tbsps use your own discretion). Serve Hot on plates then top each plate with fresh ground pepper and kosher salt. I think next time I would double it, because of our family size, it was a large meal anyway but we have lots of mouths! This isn't a super healthy meal, but it is good, meat free (we try and do meat free at least once a week because it is cheaper!) meal!
We also thought that adding some keilbasa to the meal would have tasted very good!
Hot Artichoke Dip
So I am absolutely cheating on this one! It is totally a Lipton recipe! But it is good! Enjoy it!
1 can artichoke hearts drained and chopped (not marinated!)
1 c. mayonnaise
1 c. sour cream
1/4 c. Parmesan cheese (or one cup shredded mozzarella, we prefer parm)
1 pkg. onion soup mix
mix all ingredients together in a bowl and pour into a 1 quart casserole. Bake 350 degrees for 25-30 minutes or until edges and top are browned. If using mozzarella, top with Parmesan and bake as directed! Super easy and tastes great!!!
note: if you are in the mood for cold dip, simply use just the parm and serve dip chilled--this also is convenient if you are in a pinch!
Pumpkin Spice Muffins
This is a super easy recipe and really delish! I got it (mostly) from a friend!
1 Box Spice cake mix
1 can pumpkin (16oz)
1/2 bag of mini chocolate chips
Preheat oven to 350. Dump the cake mix and pumpkin into a bowl and mix until moist. then stir in the chips and separate into your muffin pan. Bake for 20-25 minutes or until golden and tops pop back when pressed.
Parmesan Applesauce Bread
1 1/2 cups baking mix (i.e. bisquick)
1 egg, beaten
1/4 cup apple juice (I often use applesauce, you can also substitute with applesauce in biscuits)
1/4 cup skim milk
1 tablespoon dried onion flakes
1 tablespoon sugar
1/2 teaspoon dried oregano
1/4 cup grated parmesan cheese (I will sub whatever kind of parm I have on hand, but don't use another kind of cheese it won't be the same)
Preheat oven to 400. In a bowl, combine all ingredients except cheese. Spoon into a greased 9-inch round baking pan. Sprinkle on the parmesan cheese, I will often mix it into batter and add just a touch onto the top. Bake 18-20 minutes or until golden brown.
1 egg, beaten
1/4 cup apple juice (I often use applesauce, you can also substitute with applesauce in biscuits)
1/4 cup skim milk
1 tablespoon dried onion flakes
1 tablespoon sugar
1/2 teaspoon dried oregano
1/4 cup grated parmesan cheese (I will sub whatever kind of parm I have on hand, but don't use another kind of cheese it won't be the same)
Preheat oven to 400. In a bowl, combine all ingredients except cheese. Spoon into a greased 9-inch round baking pan. Sprinkle on the parmesan cheese, I will often mix it into batter and add just a touch onto the top. Bake 18-20 minutes or until golden brown.
Vegetarian Verde Enchiladas
12 (6-8 inch) corn tortillas (I used flour because that is what I had on hand)
FILLING:
1 tbsp. olive oil
5 tsp. minced garlic
2 c. cooked white rice
1 c. frozen or canned corn
1 c. canned refried beans (I used the beans with the hint of jalapeno and it made all the difference)
SAUCE:
1 (10 3/4 oz.) can condensed cream of
broccoli soup
3/4 c. mild salsa verde or green taco
sauce
1 (7-8 oz.) can chopped green
chilies, undrained
1/2 c. milk
1/3 c. sliced scallions
1/2 c. chopped fresh cilantro
1/8 tsp. crushed fresh cilantro
1/8 tsp. crushed red pepper
1/3 c. sour cream
8 oz. shredded Monterey Jack cheese
Heat oven to 350 degrees. Have ready a 13 x 9 inch baking dish. Wrap tortillas in stacks of six in foil. Heat in oven about 10 minutes until warm and pliable. Heat oil in a large, non-stick skillet. Add bell pepper and garlic and cook until pepper is tender, 1-2 minutes. Stir in rice, corn, and refried beans. Heat through. Spoon a heaping 1/4 cup of filling slightly below the center of each warmed tortilla. Roll up and place seam side down in baking dish. Cover with foil to keep tortillas from drying and splitting. I didn't use foil because I used flour tortillas and baked it for about 30 minutes or until cheese melts and it is bubbly on the sides.
FILLING:
1 tbsp. olive oil
5 tsp. minced garlic
2 c. cooked white rice
1 c. frozen or canned corn
1 c. canned refried beans (I used the beans with the hint of jalapeno and it made all the difference)
SAUCE:
1 (10 3/4 oz.) can condensed cream of
broccoli soup
3/4 c. mild salsa verde or green taco
sauce
1 (7-8 oz.) can chopped green
chilies, undrained
1/2 c. milk
1/3 c. sliced scallions
1/2 c. chopped fresh cilantro
1/8 tsp. crushed fresh cilantro
1/8 tsp. crushed red pepper
1/3 c. sour cream
8 oz. shredded Monterey Jack cheese
Heat oven to 350 degrees. Have ready a 13 x 9 inch baking dish. Wrap tortillas in stacks of six in foil. Heat in oven about 10 minutes until warm and pliable. Heat oil in a large, non-stick skillet. Add bell pepper and garlic and cook until pepper is tender, 1-2 minutes. Stir in rice, corn, and refried beans. Heat through. Spoon a heaping 1/4 cup of filling slightly below the center of each warmed tortilla. Roll up and place seam side down in baking dish. Cover with foil to keep tortillas from drying and splitting. I didn't use foil because I used flour tortillas and baked it for about 30 minutes or until cheese melts and it is bubbly on the sides.
Chicken Picata
2-4 boneless skinless chix breast halves
2tbsp grated parm cheese
1/3 c. flour
garlic salt and fresh ground pepper to taste
4 tbsp olive oil
4 tbsp butter (unsalted)
1/2 c. white cooking wine or chix broth
3 tbsp lemon juice
1/4 c brined capers (I HATE capers, so I leave them out! Tastes great to me, but you may like them....yuck!)
1/4 c. fresh chopped parsley
cut chix breast in half horizontally, essentially cutting them into two breast only really thin. mix together the flour, garlic salt, pepper and parm. Dip the chix in water and then dredge in the flour mixture, until well coated. heat oil and 2 tbps butter in a large skillet over medium high heat. Add half the chix (if you only used 2 breast you can do them all at once), but don't crowd the pan. Brown well on each side, 3-5 minutes per side. Remove chix from pan and reserve. add the cooking wine and lemon juice to the pan ( and also if you are crazy enough to like capers you can add them now too) scrapping up the brown bits as the liquid comes to a boil. add the chix back to the pan and cover and let simmer for a few minutes. During this time I make angel hair pasta to add to the sauce and the chix. When the sauce has reduces some add the last 2 tbsp butter and stir until melted. then add your al dente pasta to the pan, turning it over in the chix and sauce with tongs. Serve immediately!
Now I am hungry! I LOVE this stuff, obviously sans the capers!
2tbsp grated parm cheese
1/3 c. flour
garlic salt and fresh ground pepper to taste
4 tbsp olive oil
4 tbsp butter (unsalted)
1/2 c. white cooking wine or chix broth
3 tbsp lemon juice
1/4 c brined capers (I HATE capers, so I leave them out! Tastes great to me, but you may like them....yuck!)
1/4 c. fresh chopped parsley
cut chix breast in half horizontally, essentially cutting them into two breast only really thin. mix together the flour, garlic salt, pepper and parm. Dip the chix in water and then dredge in the flour mixture, until well coated. heat oil and 2 tbps butter in a large skillet over medium high heat. Add half the chix (if you only used 2 breast you can do them all at once), but don't crowd the pan. Brown well on each side, 3-5 minutes per side. Remove chix from pan and reserve. add the cooking wine and lemon juice to the pan ( and also if you are crazy enough to like capers you can add them now too) scrapping up the brown bits as the liquid comes to a boil. add the chix back to the pan and cover and let simmer for a few minutes. During this time I make angel hair pasta to add to the sauce and the chix. When the sauce has reduces some add the last 2 tbsp butter and stir until melted. then add your al dente pasta to the pan, turning it over in the chix and sauce with tongs. Serve immediately!
Now I am hungry! I LOVE this stuff, obviously sans the capers!
Potachos
1 1/2 tbsp olive oil
1-2 tsp taco seasoning mix (or any seasoning mixture of your choice)
1 c. shredded cheese (I use cheddar usually, but you can use mont-jack or a mexican blend--also hand shredding helps to make it more creamy)
1-4 green onions chopped
1/4 c. canned black beans
Homemade salsa (recipe follows)
preheat oven to 425. scrub potatoes and cut into wedges. Place potatoes in a large bowl adding oil and tossing until coated. then add the taco seasoning and mix well, until all are seasoned. transfer to a foil lined baking sheet (this is important, use the foil!). Bake for 25 -30 minutes stiring every 10 minutes until golden. top with cheese beans and onions. bake 5 mins more to meal cheese. Add the salsa on top before serving.
Homemade salsa recipe
Several fresh tomatoes (not hydroponic if you have to buy hydro get a 16 oz can it will taste better)
1-2 jalapenos depending on your preferences, seeded and chopped (or not if you want more heat)
1 small red onion chopped
2 cloves garlic chopped
1 tbsp lime juice
1 tsp salt
1-2 tbsp cilantro
you can simply mix these if you have chopped them fine, but I usually add to the blender and blend until it is the right consitency.
http://blogs.babble.com/family-kitchen/
Tempura and Pasta
Two meals we love are totally meat free (many people think that veggies aren't that filling but we all are very filled after eating veg only meals) and cover two whole meals with basically the same ingredients.
Vegetable Tempura
Tempura Batter Recipe:
3/4 c. sifted flour or cake flour if you have it (I just sift my flower a couple of times or you can use rice flour)
3/4 c. cold club soda or cold water
1/2 tsp cayenne (or to taste)
1/4 tsp salt
Other Ingredients:
1 sweet potato (sliced 1/4 inch thick)(this is my fave tempura veggie)
1 zucchini or yellow squash (sliced 1/4 inch thick)
1 lb whole mushrooms (quartered)
half pound baby carrots halved
1 large onion quartered and rough chopped (larger pieces)
or any mixture of veggies that are in season or you prefer
canola oil for frying
heat oil in fryer or in a small sauce pan. Slice veggies and mix batter while waiting for the oil to heat. Dip the veggies in the batter and then put them in the fryer, cook until golden and crispy about 3-4 minutes each batch. Drain on paper towels. Serve hot with teriyaki sauce or homemade sauce for dipping. This recipe is very filling with just a few of the veggies and is very tasty! We always have veggies left over and so the next day or--if we have this for lunch--for dinner that night I use the veggies in our next recipe
Note: Try not to cook extra of this recipe, only make what you or your family can eat because it just won't keep in the fridge! instead save the vegs and make this other recipe!
Vegetable Linguine
Left over veggies of any mixture (tomatoes, zucchini, yellow squash, red onion, mushrooms, potatoes, red or Green peppers, carrots, eggplant, green onions, or celery) Large sliced or rough chopped (just remember that carrots and potatoes will cook slower than squash so chop accordingly!).
1-3 tbsp olive oil (I usually try to only use the amount needed to just coat the veggies)
1/4 -1/3 c half and half (or whole milk or even heavy cream whatever you have on hand)
1/4 c Parmesan cheese
1/2 lb linguine cooked according to directions.
One pkg onion soup mix or garlic soup mix or whatever your fav mix is (or homemade mix! That's fab too and less sodium!)
Preheat over to 425. Mix veggies and oil in large bowl, add mix and stir to coat evenly. Spray a 9x13 in pan with pam and dump the veggies in. Roast veggies in oven for 20 minutes stirring once during cooking or until browned and tender. pull pan out and add the cheese, stirring while it melts, and scraping up the browned bits from the bottom of pan. Add the half and half gradually throughout the pan stirring and scraping the mixture together. until it takes on the consistency of a sauce. Add the hot noodles and stir. Serve hot.
Note: this is also a good recipe if you have a lot of veggies and don't want to let them go bad--good way to use them up.
Vegetable Tempura
Tempura Batter Recipe:
3/4 c. sifted flour or cake flour if you have it (I just sift my flower a couple of times or you can use rice flour)
3/4 c. cold club soda or cold water
1/2 tsp cayenne (or to taste)
1/4 tsp salt
Other Ingredients:
1 sweet potato (sliced 1/4 inch thick)(this is my fave tempura veggie)
1 zucchini or yellow squash (sliced 1/4 inch thick)
1 lb whole mushrooms (quartered)
half pound baby carrots halved
1 large onion quartered and rough chopped (larger pieces)
or any mixture of veggies that are in season or you prefer
canola oil for frying
heat oil in fryer or in a small sauce pan. Slice veggies and mix batter while waiting for the oil to heat. Dip the veggies in the batter and then put them in the fryer, cook until golden and crispy about 3-4 minutes each batch. Drain on paper towels. Serve hot with teriyaki sauce or homemade sauce for dipping. This recipe is very filling with just a few of the veggies and is very tasty! We always have veggies left over and so the next day or--if we have this for lunch--for dinner that night I use the veggies in our next recipe
Note: Try not to cook extra of this recipe, only make what you or your family can eat because it just won't keep in the fridge! instead save the vegs and make this other recipe!
Vegetable Linguine
Left over veggies of any mixture (tomatoes, zucchini, yellow squash, red onion, mushrooms, potatoes, red or Green peppers, carrots, eggplant, green onions, or celery) Large sliced or rough chopped (just remember that carrots and potatoes will cook slower than squash so chop accordingly!).
1-3 tbsp olive oil (I usually try to only use the amount needed to just coat the veggies)
1/4 -1/3 c half and half (or whole milk or even heavy cream whatever you have on hand)
1/4 c Parmesan cheese
1/2 lb linguine cooked according to directions.
One pkg onion soup mix or garlic soup mix or whatever your fav mix is (or homemade mix! That's fab too and less sodium!)
Preheat over to 425. Mix veggies and oil in large bowl, add mix and stir to coat evenly. Spray a 9x13 in pan with pam and dump the veggies in. Roast veggies in oven for 20 minutes stirring once during cooking or until browned and tender. pull pan out and add the cheese, stirring while it melts, and scraping up the browned bits from the bottom of pan. Add the half and half gradually throughout the pan stirring and scraping the mixture together. until it takes on the consistency of a sauce. Add the hot noodles and stir. Serve hot.
Note: this is also a good recipe if you have a lot of veggies and don't want to let them go bad--good way to use them up.
Pork Chops With Shallots, Cider and Sweet Mashed Taters
8 (1-inch-thick) rib pork chops (4 lb total)
1 tsp sea salt
1 1/4 tsp fresh ground black pepper
2 1/2 tbsp unsalted butter
1 lb large shallots (8), bulbs separated if necessary and each bulb halved lengthwise
1 c. cider
Preheat oven to 450°F.
Pat pork chops dry and sprinkle both sides with sea salt(I use a coarse salt) and pepper. Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then brown chops in 3 batches, turning once, 6 minutes per batch, and transfer with tongs to a large shallow baking pan(I use 13x9 in).
Add shallots and remaining tablespoon butter to skillet and cook over moderate heat, turning occasionally, until golden brown and tender, 6 to 8 minutes. Add cider and boil, stirring and scraping up brown bits, until reduced to about 3/4 cup, about 3 minutes.
Spoon shallots and sauce around chops and roast in lower third of oven 7 to 9 minutes.
Let chops stand, loosely covered with foil, 5 minutes. Serve chops with shallots and sauce.
Read More http://www.epicurious.com/recipes/food/
Mashed Sweet Potatoes:
4 large sweet potatoes, peeled and cut into large cubes
1/4 cup butter or margarine( I don't use margarine in this it just doesn't taste the same)
1/3 cup low fat dairy sour cream
1/4 cup skim milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Butter or margarine (optional)
directions
In a 4-quart Dutch oven cook the potatoes, covered, in enough boiling lightly salted water to cover for 12 minutes or until tender; drain. Remove potatoes from pan.
Add the butter to the hot Dutch oven and let it melt. Add the potatoes to the Dutch oven; mash with a potato masher until smooth. Stir in the sour cream, milk, salt, and pepper. Cook and stir over low heat until heated through. Transfer to a serving dish. If desired, place a dot of butter on top. Makes 8 to 10 servings.
Black Bean Tacos
2 cans black beans rinsed and drained
1 can beef consumme
1 packet La Tirada taco seasoning (if you don't live in the midwest use your favorite one or make your own)
1 tbsp dried onion flakes (or one small onion if you are motivated to cut it up)
1 Box corn taco shells (also La Tirada)
Sour Cream
shredded cheese
Add the black beans to your crock pot. Add the onions (you can also add tomatoes or peppers or even jalapenos I would have but didn't have any) and the taco seasoning. Then pour the consumme over all. Turn it to high and cook 1 1/2 hours or until it thickens. Turn to warm and then heat tacos in oven for ten minutes before serving. Serve immediately with the sour cream and cheese and other side items you prefer.
We Loved this and it was great as a chili the next day. If you are worried about salt definately make your own taco seasoning. I am sure that low sodium beef broth could be subbed in too.
1 can beef consumme
1 packet La Tirada taco seasoning (if you don't live in the midwest use your favorite one or make your own)
1 tbsp dried onion flakes (or one small onion if you are motivated to cut it up)
1 Box corn taco shells (also La Tirada)
Sour Cream
shredded cheese
Add the black beans to your crock pot. Add the onions (you can also add tomatoes or peppers or even jalapenos I would have but didn't have any) and the taco seasoning. Then pour the consumme over all. Turn it to high and cook 1 1/2 hours or until it thickens. Turn to warm and then heat tacos in oven for ten minutes before serving. Serve immediately with the sour cream and cheese and other side items you prefer.
We Loved this and it was great as a chili the next day. If you are worried about salt definately make your own taco seasoning. I am sure that low sodium beef broth could be subbed in too.
Split Pea Soup-- No Reason To Fear
I have often swapped recipes with friends over email. I LOVE doing this especially since you wind up with some serious keepers like this very satisfying and family friendly meal. Thanks Miranda for sharing your good with us!
Split Pea Soup
1 small onion, chopped
1 Tb veg oil
4 c water
1 can chx broth
1 1/2 cups dried split peas, rinsed
1 cup fully cooked ham, diced
3 bay leaves
11/2 t salt
1/2 t dried rosemary
1/4 t thyme
1/4 t pepper
In big pot, saute onion until tender but not brown. Add remaining ingredients. Bring to a boil; reduce heat and cover pot. Simmer for an hour or more until peas are tender. Discard bay leaves. Serve with bread for dipping in this warm and savory soup. Can also be doubled for bigger families like ours.
Split Pea Soup
1 small onion, chopped
1 Tb veg oil
4 c water
1 can chx broth
1 1/2 cups dried split peas, rinsed
1 cup fully cooked ham, diced
3 bay leaves
11/2 t salt
1/2 t dried rosemary
1/4 t thyme
1/4 t pepper
In big pot, saute onion until tender but not brown. Add remaining ingredients. Bring to a boil; reduce heat and cover pot. Simmer for an hour or more until peas are tender. Discard bay leaves. Serve with bread for dipping in this warm and savory soup. Can also be doubled for bigger families like ours.
Wednesday, December 1, 2010
Blackberry Crumble-My Favorite
Blackberry Crumble
3 c. raspberries, blueberries, blackberries OR 12 or 16 oz. frozen berries
2 tbsp. lemon juice
2/3 c. packed brown sugar
1/2 c. all purpose or whole wheat flour
2/3 c. quick cooking oats
1/3 c. margarine or butter, softened
3/4 tsp. ground cinnamon
1/4 tsp. salt
Cream or ice cream
Spread raspberries(I prefer black) in 8 x 8 inch baking dish or round pie plate. Sprinkle with lemon juice. Mix brown sugar, flour, oats, margarine, cinnamon and salt. Sprinkle on top. Bake at 350 for 30-35 minutes or until top is crusty and berries are bubbling. Serve warm with ice cream or cream.
3 c. raspberries, blueberries, blackberries OR 12 or 16 oz. frozen berries
2 tbsp. lemon juice
2/3 c. packed brown sugar
1/2 c. all purpose or whole wheat flour
2/3 c. quick cooking oats
1/3 c. margarine or butter, softened
3/4 tsp. ground cinnamon
1/4 tsp. salt
Cream or ice cream
Spread raspberries(I prefer black) in 8 x 8 inch baking dish or round pie plate. Sprinkle with lemon juice. Mix brown sugar, flour, oats, margarine, cinnamon and salt. Sprinkle on top. Bake at 350 for 30-35 minutes or until top is crusty and berries are bubbling. Serve warm with ice cream or cream.
Subscribe to:
Posts (Atom)