Easy Fried Rice

I got the basic recipe from ALL RECIPES.com and modified it a bit.  It is really good!!!!

• 1 cup water
• 2 tablespoons soy sauce
• 1 cup uncooked instant rice
• 1 teaspoon vegetable oil
  
  
  a half cup of any leftover meat (I used chicken)
  
  
  garlic

• One onion finely chopped
• 1/2 cup mixed vegetables
• 1 egg, lightly beaten
• 
  

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1. In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
2. Heat oil in a medium skillet or wok over medium heat. Saute onions and vegetables and garlic for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.  Add meat
3. Stir in the cooked rice

Meat Pie with Tomato Gravy

I started to mix up meatloaf for supper and then I remembered that I made meatloaf a few weeks ago and froze several portions of it, so I needed a new game plan.  I decided to make a meat pie and serve it with tomato gravy.  (I had never made tomato gravy before).

Since I had already put all the meatloaf ingredients into the bowl with the ground beef, I used half of it make meatballs for another meal and I took the other half and patted it down into a eight inch square glass casserole dish.  I baked it for about 25 minutes and then poured the liquid and grease off of it, and them smushed it down into the same pan.  I put some vegetables (mixed) on top and then made a half batch of shortcake from the mix I got at the Amish bulk food store last week.  I put the whole thing back in the oven and baked for twenty more minutes.

I used the tomato gravy OVER the meat pie.  It was pretty good.  However, next time, I think I will use creamed corn (for more moisture) and make a larger batch of both the bisquit like topping and the tomato gravy.    OHHH, I used more milk than the gravy recipe calls for...............

Tomato Gravy Recipe

DECEMBER 29, 2007 BY HEATHER SOLOS 14 COMMENTS

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Heather says:

Digging through old cookbooks you may come across some strange ideas, especially concerning gelatin. However, there are many classic recipes being forgotten or replaced by new convenience items. A perfect example is tomato gravy. Sure, the name doesn’t invoke images of glamour or haute couture, but not everything in life has to. Tomato gravy is nice as a sauce over: rice, pasta, or pan fried meats such as chicken, fish, or pork.  This is a nice practice gravy as it isn’t meant to be perfectly smooth, don’t stress over any small lumps.

Tomato Gravy

Ingredients:

• 2 tablespoons butter*
•  2 tablespoons flour
•  1 tsp sugar or honey
•  1/2 teaspoon salt
•  15-ounce can whole or stewed tomatoes
•  1/2 cup milk**
•  fresh ground pepper to taste

*vegans can use olive or coconut oil carnivores can use bacon drippings.
**for creamier flavor use evaporated milk
Directions:

In a skillet over medium low melt the butter or oil.  Stir in the flour; keep stirring until smooth.

Allow to come to a boil and then stir in the half cup milk, a little at a time.  The flour will thicken considerably.   You’ll be left with a very thick roux.  Add the teaspoon of sugar or honey, as well as the salt and pepper.  (Stir continuously).

While still stirring, slowly add the juice from the tomatoes.   Once it has all  been incorporated add the tomatoes and squash ‘em.  (Yes, that’s my technical term).  Allow to return to a boil, then simmer until the gravy is at the desired thickness.

Enjoy.

Oven Baked Scrambled Eggs

Oven Scrambled Egg And Cheese Bake
serves/makes:   4
ingredients:
4 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon prepared or dried mustard
12 eggs
1 cup milk
1/2 pound grated cheese
directions:
Pour melted butter in a 9 x 13" pan.
Combine salt, pepper, mustard and eggs. Mix and beat well.
Add milk and cheese. Mix well. Pour over butter.

Bake at 350 degrees F for 25-30 minutes.

These turned out very good, but next time I think I will leave out the salt, I guess  the
cheese has enough salt in it.  I sprinkled bacon bits over half of the egg mixture before
baking.

CHOPPED LIVER

two boiled eggs
one onion
one half pound of cooked beef liver

salt, pepper, garlic juice

chop the onion and cook in butter until tender and slightly browned
chop up the liver
chop up the eggs
stir together with the seasonings

Onion Brunch Pie

I prepared this for supper this evening.

Its really more than two servings.  I will probably make it again.

I love sweet onions!!!!

Baked Talapia and Scalloped Corn

Baked Talapia and Scalloped Corn

My Aunt Ruth's Scalloped Corn  (Leslie gave me this recipe)

8x8 inch square pan
Saute onions, celery and green pepper in oil. (She doesn't say how much- about what you would  add to a casserole that size?)

l cup crushed crackers (we use Ritz)or you can use toasted buttered Italian bread cubes
1 egg, beaten
1 can creamed corn
a little salt and pepper
1/3 cup plus one tablespoon milk (3/8ths cup)

In a large bowl add the beaten egg to the cracker crumbs. Add the rest of the ingredients and mix. Bake in buttered pan for 30 minutes at 350 degrees.
Optional- add canned french fried onions to the top before cooking.
I did not feel like sauteeing vegetables so I substituted a couple of tbsps of dill relish
I used saltines
and I did put the french fried onions on the top
DELICIOUS!!!

I put four talapia fillets on a foil lined pan
spread honey mustard dressing on top
and then spooned some corn relish on top of that
and baked in the oven while the corn was baking
DELICIOUS

served with toss salad and cranberry sauce.

Corn cakes and apple topping

Corn Muffin Mix(Jiffy), 8.5 oz - 1 box
Egg, fresh, 1 large
Whole Milk / Vitamin D, 3/4 cup

a cup or more of canned corn (drained)

make pancakes!!!!

one apple cut into slices and take some of the

peel off but not all

some brown sugar

some cinnamon

and some apple juice

sautee over low heat, probably about 20 minutes

until cooked, then stir in a couple of tablespoons

of orange marmalade.

serve the topping over the corncakes

AMAZING!!!!!

Potato, Ham and Corn Chowder

While cooking the potatoes (cut into small chunks), I chopped and cooked  (in butter) a whole onion.
Then I let the potatos cool for about a half hour, and then I cut them into bite sized pieces and
threw them in the pot with the onion.  I tossed the potatoes and onions together and then put in about
a third to a half cup of flour, and tossed that.  I added a few cups of milk and started the simmering and
thickening process.  After a few minutes, I added some garlic juice, salt and pepper and a can of creamed corn and some cut up ham.  Simmered until desired thickness.  Delicious!!!