recipes to try

I found these recipes in a recent TASTE OF HOME magazine and want  to try them

http://www.tasteofhome.com/recipes/marinated-oranges  (marinated oranges)

Cabbage Sausage Supper

• 2 pounds smoked sausage, halved and cut into 3/4-inch slices
• 1 large onion, cut into eighths
• 1 medium head cabbage, chopped
• 1/2 cup water
• 1 pound carrots, cut into 1/2-inch slices
• 5 medium potatoes, peeled and cut into 3/4-inch cubes

1. In a Dutch oven or soup kettle, cook sausage and onion over medium heat until sausage is lightly browned and onion is tender; drain. Add the cabbage and water. Cover and cook on low for 10 minutes. Stir in the carrots and potatoes. Cover and cook for 25-30 minutes or until the vegetables are tender. Yield: 12 servings. 

http://www.tasteofhome.com/recipes/shrimp---corn-stir-fry

Stuffed Zucchini Boats

I found this recipe in Good Housekeeping:

SAUSAGE STUFFED ZUCCHINI BOATS

• 4 small zucchini
• 2 tsp. olive oil
• 1 small onion, chopped
• 2 links sweet Italian sausage, casing removed
• 1/4 tsp. salt
• 1 1/4 c. marinara sauce
• 1 c. shredded mozzarella
• Chopped parsley
• pasta

1. Cut zucchini lengthwise in half; scrape out and chop flesh, leaving 1⁄4 inch shell.
2. In 10-inch skillet, heat olive oil on medium-high. Add chopped zucchini, onion, sweet Italian sausage, and salt. Cook 8 minutes, breaking up with back of spoon.
3. In 3-quart baking dish, spread marinara sauce; arrange zucchini shells on top, cut sides up. Spoon sausage mixture into shells. Top with shredded mozzarella. Cover with foil; bake in 450°F oven 30 minutes. Uncover; bake 5 minutes. Garnish with parsley. Serve with pasta.

I used left over meatloaf (instead of sausae) and some of my own leftover spaghetti sauce but followed the rest of the recipe closely.  VERY GOOD!

BREAD PUDDING

4 cups bread
1/2 cup raisins (or maybe more)
2 eggs, beaten
2 cups milk
1/4 cup butter, melted
1/2 cup sugar
1 teaspoon cinnamon


place bread cubes in a 1-1/2 qt casserole dish, add sugar
and raisins and cinnamon  and stir.  Mix together milk and melted butter
 and pour over bread.

Bake@ 350 for 40-45 minutes.
serves four or maybe five
serve warm with whipped cream on top!

Tomato Soup Supreme

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!!!

Oven Baked Blueberry Pancake and Home Fries

A few days ago, my friend Carol and I had a wonderful breakfast at LaPorts...............I had blueberry pancakes, she had eggs and bacon and we shared an order of home fries.  My meal was delicious and I decided to always order blueberry pancakes and home fries when I go to LaPorts, whatever time of day it is.

Tonight  I attempted to replicate the home fries, and mine turned out good, but not as good as LaPorts.  I used both bacon grease and butter to fry the potatoes, but they just were not as good as LaPotts.

I had some frozen blueberries so I located my recipe for a large baked pancake and added some sour cream to make the oven pancake. I have decided to NEVER make pancakes on top of the stove again. Its too easy to do one large pancake in the oven. 

One cup of bisquick
one egg
a half cup of milk
1 tablespoon of sugar and also of oil
dash vanilla
few tablespoons of sour cream
blueberries or other fruit cut up small
425 degrees in greased pan for 14 to 16 minutes

I think its the sour cream that gives it the smooth, pancake like texture.

It was outstanding!    I served the homefries and pancake with some bacon and canned pears.  

IMPOSSIBLE RHUBARB PIE
3 c. chopped rhubarb 4 eggs 1/2 c. Bisquick 3 tbsp. melted butter 1/4 tsp. salt 1 1/2 c. sugar 1 tsp. vanilla 1 c. milk Heat oven to 375 degrees. Grease 10" pan, put rhubarb in pan. Blend all remaining ingredients for 3 minutes. Pour over rhubarb. Let set for a few minutes. Bake 40 to 45 minutes.

Cracker Barrel Hash Browns

I prepared these for Easter dinner and they are very good!!!!!

CRACKER BARREL HASH BROWNS CASSEROLE
2 pounds frozen hash browns, thawed
1/2 cup butter, melted
1 can (10.75 ounces) cream of chicken soup
1 pint sour cream
1/2 cup onion, chopped
2 cups grated cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
DIRECTIONS
Preheat oven to 350° F. Spray 11 x 14 inch casserole or
baking dish with cooking spray.
In large bowl, combine all ingredients and stir together.
Spread evenly in prepared pan. Bake for 45 minutes until
top is golden brown.