Wednesday, November 10, 2010

pumpkin bread/muffins

2 cups of fresh cooked pumpkin or canned pumpkin
3 1/2 cups all-purpose flour
2 tsp. baking soda
3 cups sugar
4 eggs, beaten
1 cup vegetable oil
1 and 1/2 tsp. salt
2 tsp. cinnamon
2 tsp. nutmeg
1/2 teaspoon allspice
1/2 cup water if you are using fresh cooked pumpkin
2/3 cup water if you are using commercial canned pumpkin

Preheat oven to 350 F.

In a large mixing bowl, stir together the flour, soda, salt, cinnamon, allspice, nutmeg and sugar.Add the eggs, water, oil and pumpkin.

Stir until blended.
Pour into two lightly greased and floured 9x5" loaf pans. Or, use muffin pans if you want muffins instead of loaves! I made 12 muffins, 4 mini loaves and one smaller loaf.

Bake approximately 1 hour at 350 F. The test for doneness is the knife test: when a clean knife can be stuck in and removed cleanly. The muffins and little loaves took about 40-50 minutes
Remove from the oven and cool slightly (10 minutes).
Then take out of pans to let cool on a rack.

Thursday, October 21, 2010

White Chicken Chilli


2 Tablespoons olive or canola oil
1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
2 cloves garlic, minced
1 1/2 cups Progresso® chicken broth
1 medium red bell pepper, chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon chipolte chile pepper
2 cans (15 oz each) navy/great northern beans, drained
1 can (4.5 oz) chopped green chiles
1/4 cup chopped fresh cilantro
1 container (6 oz) plain yogurt or sour cream

Cook chicken, oil, onion and garlic 5 to 7 minutes, stirring occasionally, until chicken is no longer pink.
Stir in remaining ingredients, except cilantro and yogurt. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, or place in crockpot on low until ready to serve. Remove from heat; stir in cilantro and yogurt if desired.
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Friday, October 1, 2010

Pesto Chicken


2 chicken breasts
1 onion
1 red pepper
1/2 lemon, juiced
1/2 cup pesto
1 tsp garlic salt
2 tsp seasoned salt

Cut chicken, pepper and onion in strips. Cook chicken in skillet adding onion when partially cooked. Add lemon juice, pesto, and salts. Cook until chicken is done and serve over noodles.


1/2 a clove of garlic, chopped
sea salt and freshly ground black pepper
3 good handfuls of fresh basil, leaves picked and chopped
a handful of pine nuts, very lightly toasted
a handful of walnuts
a good handful of freshly grated Parmesan cheese
extra virgin olive oil

Blend all ingredients, adding enough oil to get a good consistency. Test for flavor and add more of whatever you feel it needs.
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Flatbread/Bagel Thins


6-7 cups whole wheat flour
2 tablespoons yeast
1/3 cup honey
1/4 cup shortening
1 tablespoon salt
2 1/4cups very warm water (120-130 degrees)

Mix 3 cups whole wheat flour, honey, shortening, salt, and yeast in 4 quart bowl. Add warm water. Beat on low speed, scraping bowl frequently, 1 minute. Stir in enough flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead until smooth and elastic about 10 minutes. Place in greased 2 ½ quart bowl, turn greased side up. Cover and let rise in warm place until double 40-60 minutes. Punch down, let rise again or divide dough into small portions and roll/shape into thin circles. Put on pan. Let rise. Bake 350 degrees for about 10 minutes. Great for making pizzas and open faced sandwiches.
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Tuesday, September 7, 2010

Heirloom Tomato Bisque

4 pounds heirloom tomatoes
6 cloves garlic
1 onion
1 bulb fennel
2 large carrots
1/4 cup fresh oregano
1/4 cup fresh thyme
handful of basil leaves
2 cups chicken broth
4 cups vegetable stock
1 cup Arborio rice (I used 1/2 cup brown rice)
salt and pepper to taste

1. Preheat oven to 425 degrees.
2. Cut the tomatoes in half and place in baking dish, drizzle with olive oil and season with salt and pepper. Roast tomatoes in oven for about 45 minutes.
3. While the tomatoes are in the oven, julienne the onion and fennel bulb and chop the carrots.
4. Pick the oregano leaves, thyme leaves and basil leaves off their stems. Reserve for later.
5. Heat 4 tablespoons olive oil in a stock pot over low to medium heat, add the onions, garlic, and fennel and caramelize in the pan. Season with salt and pepper.
6. De glaze the pan with chicken and vegetable stock.
7. Add the tomatoes from the oven to the stock.
8. Add the uncooked rice and herbs to the pot. Simmer for 45 minutes and puree in a blender.

Sunday, September 5, 2010

Taco Salad

4 flour tortillas
1 lb. ground beef- cooked
1 cup refired beans
4 cups shredded lettuce
1 tomato- cut
1 Avacado- made into guacamole
1 cup corn
red onion

Heat oven to 425. Crumple 4 sheets of foil to make 3 inch balls. Place on baking sheet. Place tortilla over each ball and spray with cooking spray. Bake 6-8 minutes or until golden brown. Tortillas with drape over balls as they bake.

Place tortilla bowl on plate and fill with desired ingredients

Vanilla Butter Frosting

1/3 cup soft butter or margarine
3 cups powdered sugar
1 1/2 tsp vanilla
2Tbsp milk
Blend butter and sugar. Stir in vanilla and milk. Beat until frosting is smooth.

Pastry for Double Pie Crust

2 cups flour
2/3 cup shortening
1 tsp salt
6-7 TBSP cold wanter

In bowl stir together flour and salt. Cut in shortening. Sprinkle with water and mix until all moistened. Form into 2 balls.

Saturday, September 4, 2010

Peach Pie

6 cups peeled and sliced peaches
1 cup sugar
1/3 cup flour
1/8 tsp salt
1 tsp lemon juice
2 TBSP margarine
Preheat oven to 425. Make 2 crust pastry. Place fruit in bowl, add sugar to sweeten and sprinkle with flour and salt and lemon juice, toss lightly. Spoon into pie crust. Dot with butter. Add top crust and seal edges. Bake for 35-45 minutes or until lightly browned and bubbly.

pie crust cookies

1 1/4 cups flour
1/2 tsp salt
1/3 cup shortening
3-4 TBSP cold water

In bowl stir together flour and salt. Cut in shortening. Sprinkle with water and stir until all moistened and dough forms a ball.

Roll out on floured surface. Cut into peices. Dip in mixture of sugar and cinnamon. Bake at 450 for 10-12 minutes or until golden brown.

Chicken BLT wrap

4 Tortillas
2 cups Lettuce
1 Tomato
8 slices Bacon cooked
1 cup chicken
ranch dressing or honey mustard
8/11*We added craisins today and we all really liked it.

Put lettuce, tomato, 2 slices of bacon, 1/4 cup chicken on tortillas and a little ranch dressing. Roll up and enjoy.


4 slices bread

1/2 cup olive oil
1/3 cup parmesean cheese
2 garlic cloves
2 Tbsp Parsely flakes

Mix last 4 ingredients. Use pastry brush to spread mixture on front and back of bread. Cut into squares. Place on a cookie sheet and bake at 325 for 10-15 minutes or until golden brown. The outsides will be semi crunchy when you take them out, as they cool they will get more crunchy.

Monday, August 30, 2010

Pork Chops with Apples and Onions

serves 6
6 bone-in pork chops (loin or shoulder), cut 3/4 inch thick
coarse salt and freshly ground black pepper
1 Tablespoon extra-virgin olive oil or vegetable oil
2 Tablespoons unsalted butter
1 large white onion, sliced
2 to 3 apples, cored and sliced (about 3 cups)
1 cup chicken broth or cider

1. Trim the chops of excess fat. Sprinkle generously with salt and pepper on both sides. Heat a 14-inch skillet over high heat, and then swirl in the olive oil. Lay in the pork chops and don't move them for a few minutes, to assure a good golden sear forms. Turn and brown well on the second side for a total of about 10 minutes. Transfer the chops to a warm plate.
2. Swirl the butter into the pan. Add the onion and apples. Saute until the onion slices are lightly caramelized and the apples have begun to soften, about 8 minutes. Stir in the broth or cider. Return chops to the pan.
3. Cook until the pork is tender, about 5-10 minutes (depending on the size of the chops), turning halfway through and covering the chops with the apple mixture. If the apple mixture needs a little thickening, transfer the chops to the warm plate again and simmer the mixture on high for a few minutes to reduce. Serve the chops over rice or mashed potatoes with a large spoonful of the apple-onion mixture over the top.

Squash Casserole

Thinly slice 1-2 zucchini squash and put into a 9X9 pan
Chop 1 medium onion and put half on top of the sliced zucchini
Sprinkle with seasoned salt
Thinly slice 1-2 yellow squash and put on top of sliced zucchini
Sprinkle with seasoned salt
Bake in 375 degree oven for 20-30 minutes or until squash is fork tender
Sprinkle with grated monterey jack or mozzarella cheese. Bake for an additional 5 minutes or until cheese is melted.
Remove from oven.
Chop two to three tomatoes and put on top of casserole.

Sunday, August 22, 2010

Frosted Apple Cake


2 ½ cups all purpose flour (or 1 cup whole wheat & 1 1/2 cups white flour)
2 cups sugar
1 tsp baking powder, baking soad, ground cinnamon and salt
1 ½ cups applesauce
¾ cup vegetable oil
2 eggs
1 cup chopped walnuts -optional

Preheat oven to 350. Sift dry ingredients into large mixing bowl. Add applesauce,oil, and eggs. Beat on low speed until moistened. Beat batter on high for 2 minutes. Bake for 30 minutes or until toothpick is clean.

½ cup butter or margarine
4 ½ cups powdered sugar
6 Tbsp apple juice-divided

Heat butter in saucepan, stirring continually over medium heat until lightly browned. Beat butter, powdered sugar and 4 Tbsp apple juice. Add remaining apple juice and ¼ cup walnuts. Spread over cake.
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Poppyseed Chicken


4 chicken breasts chopped and cooked
1 pint sour cream
optional:1/2 roll Ritz crackers mashed in a little milk and butter
Combine and spread in a 9x13 pan

Combine 1 roll crushed ritz crackers, 2 Tbsp poppy seeds, 3/4 cup butter and spread over top.
Bake at 350 for 30 minutes. Serve over pasta.
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Friday, August 20, 2010

Oven Fried Chicken with Almonds


1 cup whole wheat bread crumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped almonds
2 tablespoons chopped parsley
1 clove garlic crushed
1 teas salt
1/4 teas dried thyme
pinch of black powder
1/4 cup olive oil
2 pounds chicken (12 pieces)

Preheat oven to 400. Combine crumbs cheese almonds parley garlic salt thyme and pepper. Dip chicken in oil and coat with mix. Bake 25 minutes.

Oatmeal Muffins/Pancakes



¾ cup + 2 Tbsp oats
1 cup buttermilk
1 ¼ cup whole wheat flour
1 ½ tsp baking powder
½ tsp soda
¼ tsp cinnamon
¼ tsp salt
2/3 cup walnuts
1/3 cup canola oil
1 egg beaten
1/3 cup brown sugar
1 tsp vanilla

Combine oats and buttermilk and soak for 30 min. Add other ingredients and then bake on griddle as pancakes (may need a little more milk). Or as muffins.
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Sunday, July 18, 2010

Apple or Cherry Crisp

4 cups sliced tart apples or 1 or 2 cans cherry pie filling
2/3 to ¾ cup packed brown sugar
½ cup flour
½ cup oats
1/3 cup butter, softened
¾ teaspoon ground cinnamon
¾ teaspoon ground nutmeg

Heat oven to 375 degrees. Grease square pan, 8x8x2-inches. Arrange apple slices in pan or pour in cherry pie filling. Mix remaining ingredients. Sprinkle over fruit. Bake about 30 minutes or until topping is golden brown and apples are tender. Serve warm with cream or ice cream. 6 servings.

Spicy Mexican Torte

½ pound sausage
1 cup chopped onions
2 cloves garlic, finely chopped
1 (4 oz) can chopped green chilies, drained
8 ten-inch flour tortillas
2 cups shredded Monterey Jack cheese
1 (16 oz) can refried beans
1 (7 oz) jar roasted red peppers, drained

Cook sausage, onions, and garlic in 10-inch skillet over medium heat, stirring occasionally, until sausage is done; drain. Stir in green chilies; set aside.

Heat oven to 400 degrees. Grease pie plate. Place 2 tortillas in pie plate. Spread half of the sausage mixture over tortillas. Sprinkle with half of the cheese. Place 2 tortillas on cheese. Spread with beans. Place 2 tortillas on beans and place peppers on tortillas. Place 2 tortillas on peppers. Spread with remaining sausage mixture. Sprinkle with remaining cheese. Cover and bake 40 minutes. Uncover and bake 15 minutes or until cheese is melted and center is hot. Cool 10 minutes before cutting. Serve with salsa, sour cream, and guacamole if desired.

Saturday, July 17, 2010

Feather-light pancakes

4 teaspoons baking powder
2½ cups flour
1 teaspoon soda
1 teaspoon salt
5 tablespoons oil
2 eggs
2 tablespoons sugar
2 cups buttermilk

Mix dry ingredients in large mixing bowl. In small mixing bowl combine oil, eggs, and buttermilk. Combine both mixtures and blend well. Pour on heated griddle (about 350 degrees). Flip over when bubbles appear or when bottom side is brown. Makes 16
(4 inch) pancakes.

Potatoes on the grill

6 potatoes washed and cut, peeled if needed
1 package lipton onion soup
a drizzle of olive oil

Put in foil pan and cook on the grill about 20 minutes- stir occasionally. Or put in tin foil and flip after 10 minutes.

Sunday, June 20, 2010

Pound Cake


1/2 cup butter
3 eggs
1/2 cup sour cream
1 1/2 cups all purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1 cup sugar
1/2 tsp vanilla
Allow butter, eggs and sour cream to stand at room temperature 30 minutes. Meanwhile grease and lightly four a loaf pan; set aside. Combine flour, baking powder and baking soad; set aside.
In a mixing bowl beat butter on medium for 30 secodns. Gradually add sugar beating 10 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating 1 minute after each addition and scraping bowl frequently. Add lfour mixture and sour cream alternately to beaten mixture, beating on low to medium speed after ach addition just until combined. Pour batter into pan.
Backe at 325 for 60-75 minutes or until a toothpick comes out clean. Cool on a rach for 10 minutes. Remove from pan; cool. (Makes 10 servings)

Lemon Poppy Seed Pound Cake: Prepare sour cream pound cake as above, except substitute 1/2 cup lemon yogurt for sour cream. Add 1 tsp finely shredded lemon peel, 2 Tbsp lemon juice and 2 Tbsp poppy sees to batter.

Orange Rosemary Pound cake: Prepare Sour Cream Pound Cake as above except stire 1 1/4 tsp finely shredded orange peel and 1 tsp snipped fresh rosemary into the batter.
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Strawberry Cream Trifle


1 pound cake (frozen and thawed) or homemade
1 quart fresh strawberries
1 (16oz) frozen sliced strawberries in syrup, thawed
2 Tbsp lemon juice
3 (8 oz. each) blended strawberry yogurt
1 pkg (3.4 oz) cheesecake istant pudding
1 (8 oz) frozed whipped topping, thawed
Combine fresh and frozen strawberries in bowl. In another bowl, whisk lemon juice, yogurt and pudding mix. Fold in 1 cup of the whipped topping.
To assemble alternate layers of cake, strawberry mixture, and yogurt mixture. Top with whipped cream.
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Monday, May 10, 2010

Easy French Bread


4 heaping cups flour
1/4 cup sugar
1 teaspoon salt
1 tablespoon yeast
Stir dry ingredients together. Add 1 1/2 cups warm water and knead. Place in greased bowl and let rise. Divide dough in half and shape into two loaves. Place on greased cookie sheet. Make diagonal slits in top. Let rise. Bake 375 degrees for 15-20 minutes.
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Olive Garden's Zuppa Toscana Soup


1 lb. spicy Italian sausage
1/2 lb. smoked bacon chopped
1 qt. water
(2) 14.5 oz. cans (about 3 2/3 cups) chicken broth
2 lg. russet potatoes scrubbed clean, thinly sliced
2 garlic cloves peeled, minced
1 med. onion peeled, chopped
2 cups chopped kale or Swiss chard
1 cup heavy whipping cream
salt and pepper - to taste
-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.
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Pizza Pasta Salad

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3 cups pasta, cooked, drained & cooled
4 medium tomatoes, chopped (about 4 cups)
1 pkg bacon cooked and chopped
1 cup mozzarella crumbles or diced mozzarella cheese
1/2 cup chopped fresh basil
1/2 cup grated parmesan cheese
1/2 cup Kraft Roasted Red Pepper Italian with Parmesan dressing

Toss all ingredients in large bowl. Cover and refrigerate at least 1 hour to blend flavors (Can be made one day ahead). Add dressing as desired.

Creamy chicken


Chicken breasts cut in half
1 Can evaporated milk
salt pepper
1/2 cube of butter
1 can cream of chicken soup
3/4 cup water
Coat desired number of chicken pieces in evaporated milk. Then coat in flour, salt, and pepper
Put butter in bottom of pan and place chicken on top.
Bake at 375 for 30 minutes
Add cream of chicken soup and water and bake for 30 more minutes.
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Sunday, May 9, 2010

Lipton onion soup mix from scratch

1/4 cup dried minced onion
2 tablespoons instant beef bouillon
1/2 teaspoon onion powder

Mix all together- makes 1 packet.

Sunday, May 2, 2010

French Breakfast muffins

1/3 cup shortening
½ cup sugar
1 egg
1½ cups flour
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon nutmeg
½ cup milk

Heat oven to 350 degrees. Grease 12 muffin cups. Mix thoroughly shortening, sugar, and egg. Stir in flour, baking powder, salt, and nutmeg alternately with milk. Fill muffin cups 2/3 full. Bake 15-20 minutes. Mix ½ cup sugar and 1 teaspoon cinnamon. Immediately after baking, roll puffs in melted butter, then in cinnamon-sugar mixture. Serve hot.

Slow cooker pulled pork

Should make about 32 sandwiches. I halved it and got 16.

1 6 lb pork shoulder (Boston butt)
2 medium onions, diced
1 head garlic, chopped
Hamburger buns

Wet Rub:
1/4 cup white sugar
2 TBSP paprika
4 tsp table salt
1 1/2 TBSP garlic powder
2 TBSP onion powder
2 TBSP chili seasoning
1 TBSP black pepper
2 tsp mustard powder
1 tsp liquid smoke
1/2 cup plus 2 TBSP red wine vinegar or apple cider vinegar
1/4 cup olive oil

Sweet Barbecue Sauce (Optional)
1 large onion, roughly chopped
3 cloves garlic
3 cups ketchup
1/4 cup water
2 1/4 cups brown sugar
1 1/2 TBSP liquid smoke
1/4 tsp cayenne pepper (optional)

The Day Before Cooking:
Make the wet rub by whisking all of the ingredients together. Set aside while you prepare the pork shoulder. The wet rub will thicken slightly as it sits.

Trim as much exterior fat from the pork shoulder as possible. Cut the shoulder into 3 pieces of roughly equal size. One side will likely have a bone so it may be a little bigger than the other 2 pieces – which is no big deal. Add 1/3 of the wet rub to each piece and rub it in on all sides. Add the pieces of pork to a large dish, cover with plastic wrap, and refrigerate overnight.

Early on the Day of Serving:
The shoulder needs to cook for 11 to 12 hours so plan accordingly. Remove the pork from the refrigerator and let it sit at room temperature for 1 hour. Meanwhile, chop the onions and garlic. After the pork has rested for 1 hour, add about 3/4 of the chopped onions and about 3/4 of the chopped garlic to the bottom of the slow cooker. Add the pork then top with the remaining onions and garlic. If any liquids have come out of the pork while it was marinating, tilt the pan and spoon the liquid on top of the meat. Cook on low for 11 to 12 hours (or high for 6 to 7 hours).

You will be shocked by the amount of liquid that comes out of the shoulder even though you did not add any extra water or broth to the slow cooker. When the pork is done, it will pull apart without any effort. Use a slotted spoon to remove the pork and onions/garlic from the juices in the slow cooker. Place the meat and onion mixture on a sided sheet pan and cover with aluminum foil and allow it to rest for 20 minutes. Discard the juices. The pork will taste great at this point and will be slightly sweet. You may serve the pulled pork after it has rested with (or without) a store-bought barbecue sauce.

I, however, like to go one extra step when making this pork. When the pork is almost done, start making the barbecue sauce by adding the roughly chopped onion and garlic to a food processor. Puree the onions and garlic and transfer the mixture to a medium sauce pan. Add the remaining sauce ingredients and stir to combine.

When the pork is resting after it has been removed from the slower cooker, preheat the oven to 350F. In addition, start heating the sauce ingredients over medium heat. Stir the sauce often as it heats so that it does not burn on the bottom of the sauce pan. It may splatter when it begins to simmer so feel free to use a splatter screen or a lid that is kept slightly ajar to allow excess moisture to escape. Simmer the sauce for about 15 minutes (about the length of time you are resting the pork). The sauce will darken considerably as it cooks.

Remove the foil from the pork. Use a couple of forks to shred the meat into smaller pieces. Add about 1/3 of the sauce to the pork and stir to combine. Then, spoon another third of the sauce on top of the meat but do not stir it in. Add the sheet pan to the oven and cook for about 1 hour or until the sauce is very thickened on top and beginning to char in a few places. After I add the pork to the oven, I continue to slowly cook the remaining third of the sauce over medium-low to medium heat until it has thickened (about 10 minutes longer or so). Transfer the extra sauce to a serving bowl.

When you take the pork out of the oven, stir it and serve immediately on hamburger buns. Pass around the extra sauce for those who prefer a wetter/sweeter barbecue sandwich.

1) Don't be tempted to buy a pork shoulder that is significantly bigger than 6 lbs. A 7 lb pork shoulder is a very tight fit in most slow cookers so 6 to 6 1/2 lbs is a better choice.
2) This tastes even better as leftovers. In fact, I rarely serve it on the day I make it. I prefer to make it a day or two in advance then just heat it up in the microwave. In this respect, it's perfect party food.


Wednesday, April 14, 2010

sweet potato casserole

3 pounds sweet potatoes- cooked
1/3 cup granulated sugar
1/4 cup evaporated milk
1 Tablespoons butter melted
1/2 tsp salt
1 tsp vanilla
2 eggs

1/3 cup flour
2/3 cup brown sugar
1/8 tsp salt
2 TBSP butter melted
1/2 cup chopped pecans

Heat oven to 350. Mix first 7 ingredients together.  In seperate bowl mix topping ingredients. Spread on top. Bake for 25-35 minutes.  Let sit for 10 minutes before serving.

skillet omelet

4 eggs
1/4 cup green pepper
1/4 cup onion
1/2 cup cheese

Beat eggs. Add butter to pan and let melt. Keep on medium. Add egg and green pepper and onion. Turn down to low or medium low- cover. Let cook about 10 minutes. Add cheese and cook for about 5 more minutes.

I used the smallet skillet I had. Probably about 6-8 inches.

Chef Salad

There really isn't a recipe for chef salad. We just throw things together, but here is a list of some of the things that we like.

cheese chunks
ham, turkey or chicken
boiled egg
toasted walnuts
kidney beans or balck beans
red onion

chicken salad

2 cups diced chicken- i use canned chicken
2 cups diced celery
1/4 minced green onion
2/3 cup miracle whip- add 1 tsp sugar and 1 tsp vinegar

Mix. You can refrigerate overnight- this will cause the celery to not be so crunchy if that is how you like it.

Tuesday, March 30, 2010

Potato salad

4-6 potatoes
4-6 eggs- boiled
4-5 green onions
Miracle whip- 1 1/2 cups
Celery seed or celery salt

Boil potatoes with the skins on. When the potatoes are cool peel and dice them into small pieces. Put in large bowl

Boil eggs. Place eggs in cold water on the stove. Heat to boiling and boil for 10 minutes. Rinse in cold water. When cool, peel and dice into small pieces. Place in bowl with potatoes

Dice green onions. Put in bowl with potatoes and egg.

In a small bowl mix Miracle Whip, a little mustard- about what you would put on a sandwich, shake some celery seed or celery salt and some salt in. Mix. Add to bowl with first potatoes, egg and onion.

Mix all ingredients together. Taste. Add more salt to taste. Sprinkle with paprika. Cover and refrigerate overnight.

Shawn's Hamburgers

1 pound hamburger meat
1/4-1/2 cup canned or frozen corn
1/4- 1/2 cup chopped celery
1/4- 1/2 cup chopped onion
Seasoning of choice
Mix all ingredients together. Shape into patties, then put on waxed paper on a cookie sheet and freeze for at least an hour. We always cook our on the grill.

Wednesday, March 24, 2010

Vegetable Chicken Lasagne


3 cooked skinless, boneless chicken breasts, chopped
2 cups carrots, cooked and finely chopped
1-2 jars Alfredo sauce (depending on how many noodles you use and how firm you like it—I think I used 1 ½ in the chicken mixture and put aside the rest for a creamy bottom and top layer )
¼ cup to ½ cup of milk to desired consistency
grated Monterey Jack/Cheddar cheese
parmesan (1/2 cup fresh or ¼ cup from green can)
2 heads of broccoli, cooked and finely chopped
½ diced onion sauted in butter
Cooked lasagna noodles (salt water)
(I used about 10-12, 3-4 per layer)

Mix the sauce, chicken, half of the cheese, and veggies together. Spray a 9 X 13 pan with cooking spray. Start with a thin layer of alfredo sauce. Top layer should be spread with the last of the alfredo sauce and then cheese. Bake at 350 degrees until bubbly or about 30 minutes.
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