Mashed Potato Soup in the Crockpot

We have a LOT of mashed potatoes left over from a meal a few days ago.  I wondered if some of them could be used to make a soup in the crockpot.

I found a very basic recipe and added to it.

The basic part is one can of cream of mushroom soup
                                          1/2 pound of mashed potatoes
                                           3 cans of water (using the soup can)
                                           1 cup of milk
                                         

I have no idea how to measure one half a lb of mashed potatoes, so I  think I used more  than that.

These are my additions: minced garlic
                                    minced onion
                                    dried dill
                                    garlic pepper
                                       and maybe one more spice that I cannot recall
                                    grated Muenster cheese (about half of a regular sized block)
                                    about a half cup of barley (not sure if instant or long cooking) but it went in about half way through the cooking time.

I put it on high to get things moving and then turned it down to low.  At the end of the cooking time (I chose about three )........I stirred in some leftover cooked carrots and several slices of crumbled bacon.

I decided to do dumplings since I had a can of Pillsbury Grand Biscuits in the frig.  I used four out of the seven in  the can.  I cut each one into eight pieces, then sprinkled cornmeal on them, and dropped them into the soup and sprinkled some parsley on top.  Put the top back on quick and it took about a half an hour to cook the dumplings.   I baked the rest of the Grands biscuits and had one with butter and jelly with my bowl of soup.

NEXT TIME: I would stir in an extra cup of milk BEFORE adding the dumplings because this soup turned out VERY thick (my grandaughter ate two bowls and said it was more like a stew).
Also, I would add some salt at the beginning.  It DID need a bit of added salt.

Baked Grape Tomatoes

I served these with stuffing/turkey/gravy casserole
four bean salad and
homemade cranberry sauce tonight

(its a recipe I made up, on the spot)



spray a small casserole dish with PAM
put in the tomatoes (washed and dried)
some minced garlic
some pieces of pepperoni (chopped up)
sprinkle liberally with parmesan cheese
put top on casserole and bake
at 375 for twenty minutes
in the meantime cut some of your favorite
cheese (I used am Amish smoky flavored cheese)
 into small chunks
take casserole out of oven and stir in
the cheese and bake another five minutes
then take top off and put under the broiler for
a couple of minutes


next time I would use more pepperoni
and less cheese

crockpot creamed asparagus

I washed the asparagus, broke off the "woody ends" and cut the asparagus into inch and a half pieces and put into the crockpot with some butter, salt and pepper, a bit of lemon juice and I sprayed on some garlic.  Cooked on high for 15 minutes and then switched to low.  When it was
almost done, I stirred in some flour to coat the pieces and then some milk, and continued cooking.
The liquid thickened up a bit.  Next time, I might add a can of mushrooms.

Tomato/Potato Soup

inspired by Sylvia Jorrin who wrote SYLVIA's FARM, I decided to try a new twist with potato soup, using a tomato sauce base instead of a milk/cream base.

A couple of potatoes cut into bit size pieces
Two carrots, sliced thin
a glob of butter
some minced garlic
A couple of small onions chopped
Two cans of Progresso Recipe Starter (fire roasted tomato)
one can of onion soup (Aldi's brand)
    and a half can of water
few tablespoons of sweet pepper relish

I let this cook all day in the crockpot
when I got home around four p.m. I
added a can of white northern beans and
some pancetta (one package, Aldi's brand) and
kept the crockpot on low for a couple more hours.
I took a couple of cups of the soup out and pureed it
in the blender and then added it back into the crockpot
(to thicken the broth a bit)

DELICIOUS!!!!!!

Spaghetti Pizza Casserole

Pizza Spaghetti Casserole !!

 1  lb. Ground meat (I like turkey)
 1 box uncooked spaghetti noodles (I did not use the whole  box, maybe 3/4)
 ½ teaspoon salt
 ½ teaspoon Oregano
 ½ teaspoon garlic powder (I stirred these into the sauce before adding to the casserole, and I also            put in some brown sugar to cut the acid in the tomatos
 One Cup Milk
 Two Eggs
2 ounces sliced pepperoni (I used more)
 1 (26 ounce) jar pasta sauce plus one extra cup of sauce
 can diced Italian  style tomatoes
 ¼ cup grated parmesan cheese (I used more, at least 1/3)
 1 (8 ounce) package shredded Italian cheese blend
 Any other pizza toppings, you can add like Black olives,
 sausage, onions, green peppers, etc... (I added fresh mushrooms)
Directions: Boil water & salt for Spaghetti noodles, once
it starts boiling, add noodles. Brown meat in a separate
frying pan. Once noodles are cooked, drain and put in a
casserole dish. In a separate bowl, combine milk & egg
& whisk. Poor over pasta & add jar of sauce, can of
tomatoes, garlic powder, & oregano. Mix all together well.
 On top of pasta mixture, layer the ground meat, then add a
 layer of pepperoni's. Sprinkle Parmesan cheese, & Italian
cheese. And layer more pepperoni. Bake in the oven at 350 for
 30 minutes.

Fruity Biscuits

I prepared eggs and hash and fried potatoes for lunch today, but then I realized I did not have any bread, so I could not make a piece of toast to go with it.  I decided to experiment with BisQuick and  a can of fruit cocktail

2 and 1/4 cups of bisquick
one can of fruit cocktail and a handful of dried cranberries
couple tbsp of brown sugar

this seemed a bit thick, so I added a bit of apple cider
to thin it a bit.

I baked the biscuits at a cooler oven than the BisQuick biscuit recipe calls for
probably 20 minutes at 350 degrees.  They did not really brown up on top, I
took them out of the oven when a toothpick inserted into them came out dry.

DELICIOUS!!!!
They did not even need jelly or butter on them.

Cucumber Salad

Inspired by Linda, I prepared a fresh cucumber salad tonight.

I started by cutting a cucumber up (getting rid of most of the seeds).  I cut up one very small red pepper and sliced up one onion, and I also added some shredded carrot.

For the dressing:  

1/3 cup of sour cream

about 2/3 cup of light Miracle Whip

one McD's packet of ranch dressing

a few pieces of the cucumber 

some milk 

a bit of dried dill

some mustard seed

lemon pepper

garlic pepper

blended all of that up and stirred into the chopped vegetables.

Very good!

Scalloped Squash, Cabbage and Onions

One summer squash sliced thin
some shredded cabbage
two tbsp of chopped onion
saute until partially cooked
spray with garlic spray
stir in two slices of cubed wheat bread
put into casserole dish, spray the top with
garlic spray and stir a bit.

into blender put one can of V-8 Juice
one egg
tbsp soy sauce
three tbsp of sweet pepper relish
two tbsp of ketchup
little bit of italian seasoning
blend up and pour over the squash
dot with butter
put salt and pepper on top

bake  at 375 for  thirty five to forty minutes
half with lid on, half with lid off
I was lamenting the fact that I did not have any grated or
shredded cheese to add to this, but it really does not need it.

Tomato Soup Supreme

I took a can of Campbells Tomato Soup and added the following
a can full of milk
half a small can of pork and beans
a full can of Margaret Holmes Tomatoes, Okra and Corn
some cooked tiny pasta (acini de pepe?)
two tbsp of sweet pepper relish
two tbsp parmesan cheese
whisked it all together and heated it just to boiling

served with garlic toast..........and it is delicious!!!

French Onion Soup Casserole

FRENCH ONION SOUP CASSEROLE
another facebook recipe

2-3 Tbs butter or margarine
3 large sweet onions  (I used two yellow and one red) sliced very thin
2 c. mozzerrella cheese (shredded)
1 can cream of chicken soup, undiluted**
2/3 c. milk
1 tsp. soy sauce
minced garlic
five or six slices of French bread

Slice onions and try not to cry. With this many onions, its hard.

Melt butter in a saute pan over medium heat, and add onions.
 Saute onions until clear, a little brown is ok. In a shallow 2
qt. casserole pan, layer onions, 2/3 of cheese and pepper to taste.

In a sauce pan, heat soup, milk, minced garlic and soy sauce, stirring to blend.
 Pour soup mixture over the casserole and stir gently to mix. Top with
bread slices. Bake at 350 uncovered for 15 minutes. After 15 minutes,
 turn the broiler on and toast the tops of the bread

Push bread slices down into the sauce (but do not cover with sauce)and top with the remaining
cheese

Place casserole back in oven and finish baking for 15 more minutes.

Zucchini, Summer Squash, Onion and Cheese Casserole

Wendy Hopper posted this on facebook.

Zucchini, Squash, Onion and Cheese Casserole

2-3 T Olive oil (plus tiny bit more for drizzling at the end)
1 medium onion, sliced thin
3 cloves garlic, finely diced
1 medium zucchini, ends cut off and thinly sliced into circles
1 medium summer squash, ends cut off and thinly sliced into circles
pinch of freshly grated nutmeg  (I used the non-fresh type)
2 cups shredded white cheddar cheese
1/2 cup Rosemary Asiago Cheese (or other cheese of choice)
1/3 +1/4 cup panko crumbs (I used regular bread crumbs
Grated Parmesan for dusting on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional) (did not have)

Heat olive oil in a large pan over medium heat, add garlic
and onion and saute up, stirring occasionally (careful not
to burn the garlic) until softened about 6-8 minutes.
Add zucchini and squash to the same pan and continue
cooking, stirring occasionally until softened, about 12 minutes.
Add  nutmeg, pinch of salt and pepper and
stir in well.
Remove from heat and place contents of the pan into a
 large bowl to let cool slightly. Preheat Oven 375

Preheat oven to 375.
Stir in your 2 1/2 cups cheese and 1/3 cup panko until
well combined.
Add contents of bowl to a glass casserole dish (8x8) At
 this point taste test for salt and pepper - add some only
 if needed.

sprinkle the top with the remaining panko and Parmesan cheese.
Drizzle with just a touch of olive oil.

Place in the oven and bake about 10 minutes or until is gets
 bubbly around the edges.

Turn on broiler and broil (keeping a close eye) an additional 3-4 minutes until slightly browned on top.

Remove from the oven and let sit about 10 minutes before serving.   It turned out a tad bit on the dry side, I think it needs a bit of liquid, but not sure what kind of liquid.

Blue Cheese Talapia and Summer Fruit Salad

The salad:
one apple, chopped
one peach, chopped
a few strawberries, cut into small pieces
some dried sweetened cranberrys

put all of those in a bowl and stir in some
Strawberry Cheesecake Yogurt
YUMMO

the fish
Talapia fillets
spread some blue cheese dressing on the top
then sprinkle some bread crumbs on top
Bake at 400 degrees ten to twelve minutes until flaky

FRIED CABBAGE WITH BACON AND ONION

FRIED CABBAGE WITH BACON AND ONION  (variations)

1 lb bacon, finely chopped
1 medium onion, chopped
2 lbs cabbage, finely diced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon black pepper

Fry bacon until crisp and well browned.
Drain and set aside.
Add chopped onion to the bacon grease and stir until translucent. (after this I dumped the bacon grease and used butter for the next step.
Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated.
Add the crumbled bacon bits and cover.
Cook over low heat until cabbage is tender

* I usually add 2 or 3 pinches of sugar while this is cooking, just helps bring out the flavor even more.
(I added a heaping tsp. of brown sugar)
this dish was absolutely delicious!!!!

1/4/14 today I made this, I ONLY seasoned with GARLIC PEPPER and aabout a quarter cup of tomato relish.  This time I sauteed the cabbage and onions in two tbs. olive oil and the same amount of butter.  

SOUPER RICE CASSEROLE and Baked Fried Chicken

---

• SOUPER RICE CASSEROLE

• 1 cup long grain rice
• 1/2 package onion soup mix
• 1/4 cup salad oil
• 2 tbsp. soya sauce (I used soy sauce)
• 1 cup mushrooms (I used one small can mushrooms)

How to make it

---

• Drain juice from mushrooms into measuring cup.
• Top mushroom juice with water to make 2 cups.
• Combine all remaining ingredients in casserole dish with liquid, mixing well. Bake at 350F for 1 to 1 1/4 hours

{Baked Fried Chicken}
supposed to be like KFC


Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!

mashed sweet potatoes YUMMO

Wash and cut the potatoes into halves or thirds and boil them in water until tender.

Mash with butter, milk, minced garlic and pepper.  Absolutel delicious!

Roasted Cabbage

This is the recipe I found online:

Roasted Cabbage Prep Time: 5 minutes Cook Time: 20 minutes Yield: serves 4 to 6 Ingredients 1 Head of Cabbage, sliced into wedges Olive oil, for drizzling Salt and Pepper to taste Lemon juice, for drizzling (optional) Instructions Preheat your oven to 375 degrees. Slice your cabbage into wedges.Lay them on a baking sheet and drizzle with olive oil. Salt and pepper your wedges to taste. Bake the cabbage wedges for 20 to 30 minutes until tender and golden brown in spots (baking time will depend on the thickness of the wedges). Serve immediately. (Drizzling a little lemon juice right before serving takes this dish over the top!)

I was unable to cut the cabbage into wedges, so it ended up in large shreds and skipped the lemon juice, and this was delicious!!!!!  I stirred a bit of tomato jam into some of the cabbabe and that was good, too!

Oven Baked Pineapple Pancakes

2 cups Bisquick
2 eggs
1 cup milk
2 Tablespoons Sugar
2 Tablespoons Oil                                                      I halved this recipe and used a smaller pan.  and I added a dash of vanilla

Heat oven to 425. Grease a large pan (15 ½ x 10 ½ x 1). Whisk all ingredients together until well blended. Spread in pan. Add extra ingredients. Bake 14 to 16 minutes. Cut into squares and flip bottom side up on plate (it is more golden)

I was in the mood for something fruity, so I took some of my leftover pineapple sauce (which I made to put over ham balls last week) and dropped small amounts on the top of the batter before putting into the oven.

SWEET AND SOUR SAUCE

I have quite a few "ham balls" left over and I wanted to make some
sort of sauce to go with them.  This is my first time making sweet and
sour sauce:

• 3/4 cup white sugar
• 1/3 cup white vinegar
• 2/3 cup water

• 1/4 cup soy sauce
• 1 tablespoon ketchup
• 2 tablespoons cornstarch

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

I substituted orange juice for the water and used half brown sugar and half

white sugar and tripled the ketchup.  When I first tasted it, it did not seem sweet enough
so I added some brown sugar
and I added a bit more orange juice.

AMISH STYLE HAM BALLS

AMISH STYLE HAM BALLS

one egg

3/4 cup milk

one half pound ground ham

one half pound sausage

3/4 cup bread crumbs

I doubled the above recipe, and added some

honey mustard and teriyaki sauce and some

pepper to the ham and sausage mixture to give it

more flavor.  One to one and a half inch balls in

a greased nine by thirteen pan at 350 degrees

1.  As ham balls begin to cook, combine crushed pineapple, suger, and dry mustard in a saucepan over low heat. Continue over low heat, stirring occasionally, reduce until thickened, like gravy.


2. After the ham balls have been in the oven for 20 minutes, place pineapple glaze over them, and return to the oven for another 20 minutes.


3. Remove from oven, let stand about 5 minutes before serving

for the sauce I used a large can of crushed pineapple, a 

heaping tbsp of ground mustard and a cup of brown sugar

Easter Mid-week dinner

LANCASTER COUNTY HAM LOAF

1 lb fresh ground turkey
1 lb ham, ground (or turkey ham)
1 cup breadcrumbs
1 egg
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup milk
SAUCE

I ground up the ham in my blender (yes, this works!)
Mix ground meats, breadcrumbs, egg, salt, pepper and milk together.3
put into two loaf. pans
Bake at 350 degrees Fahrenheit for one hour.

I made up sauce from another recipe site: 

1 (10.75 ounce) can tomato soup
 1/4 cup cider vinegar
 1 cup packed brown sugar
 1 teaspoon mustard powder

brought to a simmer, poked holes in one of the loafs and put some on top and 

back in the oven  for another hour.

and I also made my traditional raisin sauce for ham which can be found down further in this blog
and pineapple stuffing.




Two Ingredient Lemon Bars

1 box angel food cake mix( I use Betty Crocker)
2 cans lemon pie filling 
I used two 21 oz cans of Comstock pie filling ( total of 42 oz)
Mix dry cake mix and cans of pie filling together in large bowl.
I just mixed it by hand...
Pour into greased 9 x 13? baking pan.
Bake at 350 degrees for 25 minutes or until top is starting to brown.

ASPARAGUS
I steamed some asparagus
stirred in some slivered almonds
and sprayed with garlic juice

Chicken Non-Cacciatore

I call this NON Cacciatore because there is no pasta involved.
I browned several boneless chicken thighs and put them in a
9 by 13 pan, with some sliced onion and sliced orange pepper.
I took a can of spaghetti sauce and stirred in a couple of
teaspons of brown sugar and poured the sauce over everything.

Put into he oven at 375 for 45 minutes.  Then took the pan out and
spread a small can of mushrooms on top and sprinkled some parmesan
cheese on top and back into the oven for 15-20 minutes.

This easy dish was very tasty!!!!!

Broccoli TeriYaki StirFry

Last night at DINOSAUR BBQ in Troy, New York, my sister ordered the "side dish of the day" which was brocolli stir fry.  It turned out to be so good that she ordered a second helping of it.  I tried a bit of it, and loved it, so we decided to try to replicate it tonight at my house.

I steamed some fresh brocolli, sliced onion and an orange pepper.  Then I put it in a frying pan with some HONEY TERIYAKI SAUCE and heated it up.  I also added a few carrots leftover from another meal.  It was absolutely delicious, and OH SO EASY!  This one is a keeper!

Vegetable Bake

I wanted to use up a sweet red pepper and some carrot/brocolli/cabbage slaw
(that came in a bag) and I came up with this idea.    Also, I wanted to NOT make
a sauce out of cream of mushroom soup.............

In the bottom of a greased casserole dish:
layer:
some brocolli, cabbage, carrot slaw
sprinkle on a couple of crushed saltines
then one layer of ONE sweet potato sliced thin,
a few  crushed saltines
sliced sweet red pepper
few crushed saltines (or bread crumbs)
sliced sliced white onion
few breadcrumbs
some more of the slaw and a few chopped apple slices

(I ran out of saltines halfway through, so then I went to
bread crumbs)

make sauce by blending up (in blender)
one can chicken broth
one egg
some minced garlic
some grated parmesan cheese (couple of tbsps?)
some milk (maybe a third of a cup)
tbsp of butter
pour over the vegetables

put on some bread crumbs and
dots of butter

oven at 325 degrees
one hour?

Slow Roasted Corned Beef and Cabbage

in the bottom of a large casserole dish, I put some onions, potatoes, celery and carrots.  Sprinkled with pepper.  Put the three lb corned beef brisket on top and sprinkled the seasoning packet on top of it.   Put maybe 3/4 cup of water into the bottom of the pan.  Covered with foil and into the oven at 9:30 a.m.  When I got home at 2:30, I put about 1/3 or 1/2 of a cabbage (cut up) on top of it all and put it back in the oven.  When I tested the meat at three p.m. I realized that the meat and vegetables were well done.  So I removed them from the pan and left the juice and cabbage in the pan, into the oven at 300 degrees for about a half hour or so.  I made a glaze of mustard and brown sugar and turned the brisket over and spread the glaze on top.  Put the meat and vegetables back into the oven for ten minutes covered (to reheat), then five minutes with the foil off.  By that time the cabbage was crisp/tender.   Delicious!

CREAMY GARDEN DELIGHT

This is from Beverly Lewis Amish

Heritage Cookbook.

I decided to make it when I was in WalMart today and I didn't have the recipe with me.  So, I
forgot the mushrooms.  Also, they did not have any zucchini so I used yellow squash.  I used a green
pepper instead of the red pepper, and substituted carrots and celery for the mushrooms.  When I
started the layering process, I thought I didn't have enough vegetables, so I opened a can of corn.  Then
when I poured on the milk and egg mixture, I was concerned it might not be enough liquid, so I added another egg and a bit more milk, and I put in some minced garlic.

It turned out to not be at all CREAMY, more like a quiche or a breakfast casserole.......but I may make it again, next time using MORE vegetables and more liquid.

Mushroom Sauce

I needed a sauce to put over last nights turkey loaf, which was kind of bland.

I melted four tbsp. of butter in a heavy pan
then added four ttsp of flour and cooked it for a few minutes
(I  think about three minutes, maybe more)
added a dollop of Dijon Mustard
and some garlic pepper and brought it to a boil
and then simmered until thick, and then added  a jar of
mushrooms.  I also added about 2/3 cup of chicken broth
(canned).   This was ABSOLUTELY DELICIOUS and
revived the leftover turkey loaf perfectly.

Scalloped Asparagus and Turkey Loaf

Next time, I will add more liquid.  And I am pretty sure there will be a next time.

needs more seasoning and a sauce or gravy would be a good addition.

BOTH RECIPES are from Beverley Lewis's Amish cookbook

Jambalaya

I had prepared jambalaya from a boxed mix before,but never from scratch, but I made my own today for lunch.

I chopped an onion and cooked it in one tablespoon olive and a bit of butter, until soft.
Then I added a can of diced tomatos
some minced garlic
seven ounces of ANDOUILLE sausage cut into quarter inch slices
a half cup of water
3/8 cup of rice
and some sweet pepper relish

I cooked this for twenty minutes (covered) waiting for the rice to become tender.
It was starting to dry out and the rice was not yet tender, so I added
some ketchup and water to give it more cooking liquid.  Then I put
about 1/3 lb of cooked shrimp on top,  covered it and cooked it a
minute more, then covered it and let it sit.  The rice absorbed the
liquid nicely.

And it was VERY GOOD.

I served it with cheesy corn biscuits, which I made from a mix:  MARIE CALLENDERS CHEESE BISCUI MIX that I got at the Dollar Tree.  I added some shredded cheese, a half a can of corn and a bit more milk.

Orange Sweet Potato Wedges

I prepared this for supper tonight, very good!!

Creamy Andouille Sausage and Vegetable Soup

Rachael Ray is always cooking with Andouille Sausage, so when I saw it on sale, I decided to buy some and try it.  This recipe is my own creation.

CREAMY ANDOUILLE SAUSAGE and VEGETABLE SOUP

cook one chopped onion in butter for a few minutes until soft
slice sausage into thin "coins"
brown a tiny bit in the same pan with the onions
(push them to the sides"
take three tablespoons of flour and toss into the meat and onion mixture
add three cups of milk
stir together until it all starts to thicken

Then add
one can of creamed corn
a cup of cooked peas
a can of white kidney beans
a dash of hot sauce
some pepper
some Lawry's Seasoned Salt
and some minced garlic

at this point it seemed a bit thick, so I added
a half a can of chicken broth
and continued to simmer to blend the flavors,  until desired thickness

serve over corn bread of Paula Deens Cornbread Casserole

Microwave Egg Custard for One (or two)

Egg Custard for One

Use a microwave-safe cereal or soup bowl. Crack one egg into it and beat with a fork. Add two tablespoons sugar and a tiny pinch of salt and stir well. Add 3/4 cup milk, a tiny pinch of nutmeg, and a few drops of vanilla. Stir very well, making sure the egg is incorporated. Put in the microwave for 15 minutes, power level 3. (Make sure not to cook this on high!) It should be set, with just a bit of jiggle in the middle. 

I tried this, and it worked well, but it was not sweet enough.

Next time, I doubled the recipe and added five tablespoons of sugar.  I had to cook it an extra five or six minutes, and it was very good, but had some "sweet water" floating around in the bottom.

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!!!