Saint Lorenzo's Kitchen

Welcome 2012!!!!

2011-12-30T10:00:00.001-06:00

Here's what we're planning. I say that with a chuckle because what we "plan" doesn't always come to fruition, of course. But it's a plan and a place to start.

Thai Lettuce Wraps

Ingredients

6-8 Butter Lettuce Leaves
2 red cabbage leaves – cut in half vertically
Thai Chicken Satays (recipe below)
Julienne carrots
Sesame Bean Sprouts (recipe below)
Thai Coconut Curry Noodles (recipe below)
Thai Marinaded Cucumbers (recipe below)
1 Tablespoon Roasted Peanuts – Chopped
Tamarind Cashew Dipping Sauce (recipe below)
Thai Peanut Sauce (recipe below)
Sweet Red Chili Sauce (recipe below)

Directions

Remove the hard stems from the bottom of each leaf of lettuce.
Wash and dry the leaves and arrange in a group on a larger platter.
Remove 2 red cabbage leaves, wash and dry and slice in half vertically.
Arrange on the serving platter and fill with each one of the fillings (chicken, bean sprouts, thai coconut curry noodles and marinated cucumbers).
Let your friends or family create their own lettuce wraps by choosing a filling or fillings and placing it on a leaf along with a choice of sauce.
Fold the leaf in half and enjoy!

Here are the individual recipes:

Thai Chicken Satays

Ingredients

1 lb boneless skinless chicken breast
1/4 cup soy sauce
2 tablespoons fresh lime juice
2 cloves garlic – minced
1 teaspoon grated fresh ginger
3/4 teaspoon red pepper flakes
2 tablespoons water
4 green onions – cut into 1″ pieces
8 Bamboo skewers (10-12 inches)

Directions

Cut chicken into 3/4″ strips
Place in a shallow glass dish
Combine soy sauce, lime juice, garlic, ginger and red pepper flakes in a small bowl.
Add water and mix thoroughly.
Pour over chicken
Toss to coat all of the chicken pieces.
Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally.
Soak bamboo skewers 20 minutes in cold water to keep them from burning.
Drain the chicken and reserve the marinade.
Weave the chicken strips onto each skewers, alternation with green onion pieces. You may need to use several pieces to cover each skewer.
Brush chicken and onions with reserved marinade.
Grill the skewers on an uncovered grill over medium-high heat for 6 to 8 minutes, turning halfway through the grilling.

Bean Sprouts

Ingredients

1½ cups bean sprouts
1 tbsp sesame oil
1 tbsp soy sauce
1 tsp roasted sesame seeds

Directions

Heat the oil in a frying pan
Add the bean sprouts along with the other ingredients.
Cook over a medium-high heat until the bean sprouts are tender
Chill in the refrigerator until ready to serve.

Thai Coconut Curry Noodles

Ingredients

12 oz fresh egg noodles
1 tbsp minced garlic cloves
1 tbsp red curry paste
1 cup coconut milk
1 cup chicken broth
1 tbsp curry powder
1 pinch turmeric powder
1 tbsp fish sauce
1 tbsp lime juice

Directions

Place the noodles in hot water, seperating with a fork.
Let the noodles soak until tender or according to the directions on the package.
Drain and keep warm.
In a medium saucepan, heat the coconut milk on low heat and slowly stir in the curry paste.
When it begins to simmer, add in the remaining ingredients.
Continue to simmer for approximately 2 minutes.
Stir in the noodles and serve.

Thai Marinated Cucumbers

Ingredients

1/3 cup rice vinegar
1/4 cup sugar
1/4 cup water
1/4 tsp salt
1/4 tsp ground black pepper
1 large cucumber – seeded

Directions

Combine the vinegar, sugar, water and salt in a small pan.
Cook over a medium heat, stirring until it boils and the sugar is dissolved.
Remove from heat and let it cool to room temperature.
Peel the cucumber and cut lengthwise into quarters and again crosswise into 1/8″ slices.
Place in a serving bowl and pour marinade over cucumbers, stirring to blend.
Cover and refrigerate for up to 2 hours.

Tamarind Cashew Dipping Sauce

Ingredients

1/4 cup chopped cashews
1 tbsp hoisin sauce
2 medium garlic cloved – minced
2 green onions – chopped
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
1/4 cup canola oil
3 tsp honey
6 tbsp rice wine vinegar
1/2 tsp tamarind pulp
1/2 tsp toasted sesame seeds

Directions

Combine cashews, hoisin sauce, garlic, green onion, cayenne pepper and black pepper in a blender or food processor and mix until smooth.
In a small sauce pan add oil, honey, rice wine vinegar and tamarind pulp.
Heat at medium for 1 minute.
Stir until the tamarind pulp is completely dissolved.
Add this to the cashew mixture and process until smooth
Pour into a serving bowl and sprinkle with toasted sesame seeds.
Refrigerate for at least 30 minutes

Peanut Sauce

Ingredients

1/4 cup creamy peanut butter
2 tbsp water
4 tbsp sugar
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp lime juice
1/2 tsp chili oil

Directions

Combine peanut butter, water, sugar, soy sauce, rice vinegar, lime juice, and chili oil in a small saucepan.
Stir mixture over a medium heat until it begins to bubble.
Cover the pan and remove from the heat.

Sweet Chili Dipping Sauce

Ingredients

1/4 cup rice wine vinegar
2 tbsp fish sauce
1/4 cup hot water
2 tbsp sugar
1 lime – juiced
1 tsp garlic – minced
1 tsp red chili paste

Directions

Combine the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste in a blender.
Puree until smooth.
Pour into bowls and serve

Firecracker Salmon

Firecracker Salmon Rolls
1 teaspoon vegetable oil
1/2 pound salmon
1 cup chopped spinach
1/2 cup finely shredded carrots
2 green onions, finely chopped
1 Tbsp chile paste
1 Tbsp white wine
1 tsp cornstarch
14 sheets phyllo dough
4 tsp vegetable oil

Dipping sauce:
4 Tbsp soy sauce
1/4 cup sherry
1/2 tsp chile paste (to taste)
1 tsp minced garlic (2-3 cloves)

Cut salmon into 1-inch strips. Heat 1 teaspoon oil in 10-inch nonstick skillet over medium heat. Cook spinach, carrot and onions in oil about 5 minutes, stirring frequently. Add salmon and cook until no longer pink and vegetables are crisp-tender. Stir in chili paste. Mix wine and cornstarch; stir into salmon mixture. Cook uncovered, stirring occasionally, until slightly thickened. It is up to you whether or not you want to keep the salmon pieces whole or allow them to flake, but many prefer to keep them whole.

Heat oven to 375 degrees F. Cut stack of phyllo sheets crosswise in half. Cover with waxed paper, then with damp towel to prevent them from drying out. Place 1 half-sheet of phyllo on flat surface. Brush with small amount of oil. Top with second half-sheet of phyllo. Place about 2 tablespoons salmon mixture on short end of phyllo; shape mixture into about 4-inch log. Roll up phyllo and salmon mixture. Twist phyllo 1 inch from each end to make firecracker shape. Place on ungreased cookie sheet. Repeat with remaining phyllo and salmon mixture.

Brush firecrackers with remaining oil. Bake 18 to 22 minutes or until phyllo is crisp and golden brown.

While firecrackers are baking, mix together soy sauce, sherry, chile paste, and garlic in a saucepan and let simmer for about 5 minutes. Serve firecrackers with this as a dipping sauce.

Makes 14 servings

Note: I fry them most of the time because my family prefers them that way ;-)

Fried Zucchini (this is from a blog and she references the origin of the recipe)

Ingredients:Olive oil, for frying
1 3/4 cups freshly grated Parmesan
1 1/2 cups panko (Japanese breadcrumbs)
3/4 teaspoon salt
2 large eggs
3 medium zucchini, cut into 3-inch long by 1/2-inch wide strips

Directions:
Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.

Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, *dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.

*One ingredient, and additional step, omitted from this recipe is to first dip the zucchini in flour, and then into the egg to coat.

When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.

Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.

__________________________________________________________________________________________________

Hmmm, does anyone see a pattern here??? Cheesecake Factory is too far away and too expensive for a group this size. So, we try our best to copy their delicious menu for appetizers right here in our little family restaurant.

I'll try to take photos when/if they come together.

Then on Sunday (because that's when we can all be together) we will enjoy our annual surf and turf splurge! John will be making cracked pepper beef tenderloin on the rotissourie and lobster tails. I'll add recipes for all of these asap. Shopping is calling before it gets too late in the day!!

Happy New Year (anticipation....)!!

Susan

Found it!!! Sweet Corn and Black Bean Salad

2011-12-28T01:41:00.001-06:00

Hello - long time no nothing....

I am back and ready to get into the conversation again. I just posted a plea for help on my other blog and then found the sought after recipe with one quick search! I think I might have to make this in the next day or so even though it's December, soon to be January, and it is totally a summer time type dish. Too bad. I'm not really one to comply with the norm these days.

Must give credit where credit is due... I found this recipe here

There photo:

My mystery photo:

What do you think? The same?? Yeah, I think so, too.

Here's the recipe in case you don't want to go to the link:

Serves 6

Simple to prepare, colorful and flavorful, this salad combines fresh sweet corn, tender black beans, crisp red peppers and zesty cilantro in a simple rice vinegar dressing.

Ingredients

2 cups fresh or frozen and thawed corn kernels
1/2 cup finely chopped red onion
2 tablespoons seasoned rice vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
1/4 teaspoon sea salt
1/2 teaspoon ground black pepper
4 cups no-salt-added cooked black beans, rinsed and drained
1 red bell pepper, cored, seeded and chopped
1/3 cup cilantro leaves, finely chopped

Method

Bring a medium pot of water to a boil. Add corn and cook for 1 minute, then drain well, rinse in cold water and drain again. (If using frozen corn, skip this step.) Meanwhile, rinse onions in cold water to remove some of their sharp, acidic flavor; drain well and set aside.

In a large bowl, whisk together vinegar, olive oil, lime juice, salt and pepper to make a dressing. Add beans, corn, onion and bell pepper and toss until just incorporated. Cover and chill for about 2 hours. Add cilantro and toss again before serving.

Did you know...

2011-09-22T20:32:00.003-05:00

that we had a pumpkin shortage?? Do you know that we may be facing another pumpkin shortage? I listened with small scale panic when the news announced earlier this week that due to the flooding from Hurricane Irene the North East farmers are expecting a pitiful crop. Prices are expected to quadruple. Anyone who knows me knows how I responded. I headed to Aldi's and the commissary the very next day. Hmmm, no pumpkin. I jokingly complained while I was checking out of the commissary and the bagger laughed. He said, "Didn't you hear the news? They were telling everyone last year at the holidays if they wanted to have pumpkin for pies this year they better buy them and keep 'em on the shelf." I began to wonder - how did they know last year that we were going to have a hurricane this year that would ruin the crop?? He made a comment that turns out to be incorrect - that much of the crops were destroyed in the Japan Tsunami, not. But it sent me on a hunt to find the information and as it turns out there was a serious shortage last fall due to the heavy rainfall and disease. It appears they were able to stock shelves in time for the holidays despite their concern. And although they didn't know it then we will have a shortage again this year because of the floods in the North East and the droughts in the South. I did learn that farmers were encouraged to grow crops of salt-water resistant plants such as pumpkin after the tsunami and flooding.

So, if you need pumpkin for the holidays - or like me for the winter muffins, bread and other delectible treats - you might want to head to the store and stock up - if it's not too late.

Fried Zucchini

2011-07-15T20:52:00.003-05:00

2 medium size zucchini
1/2 cup flour
1-2 eggs, beaten
panko bread crumbs
oil for frying

Wash and cut zucchini into eighths. This means not slices :-) Cut it down the middle, then down the middle of the middles and down the middle of the middles unless it's a really small zucchini. Then cut those pieces in half. Now you should have what looks like zucchini 'fingers'. Put flour in a bowl, eggs (beaten) in a bowl and panko crumbs in yet a third bowl. Heat oil for frying in a skillet until hot and dip zucchini pieces into flour, then into egg, then into panko crumbs. Fry until golden brown; drain on paper towels and enjoy with Ranch dip.

Is it a sin to love to cook?

2011-03-06T18:26:00.002-06:00

That seems like a rather silly question, doesn't it? Well, it has honestly crossed my mind a time or two (or more). I have learned not to take for granted the abundant blessings that our family receives from our Father. We have never been hungry and in many ways we are quite spoiled. I have come to hate waste - it is a guilt inducing habit that most Americans have and it is in part due to laziness and lack of knowledge. Just what can you do with those left-overs?

I have accepted that if the good Lord gave me a passion and gift for cooking it surely must be intended for a good purpose. My friend says that when we were instructed to "feed the hungry" that included the stomachs of our very own family members. I take that to heart and feed them well (most of the time). I have had many opportunities in the past to share this gift with others and pray that I will have many more in the future.

WOW !

2011-03-03T18:49:00.003-06:00

I often look for good copy-cat recipes so we can enjoy our favorites at home for a lot less than we have to pay at our favorite restaurants. I was trying, once again, to find a really good substitue for Bisquick - I use it a lot for pancakes but it gets costly. This recipe is truly a nearly perfect substitute. Nearly perfect you ask? Yes, it's actually BETTER than Bisquick according to blind taste tests on my family of many (and more than a couple picky eaters).

You can find the recipe here. But I will include it below as well. To give credit where credit is due in case you can't follow the link I found it at www.food.com under The Master Mix (Homemade Bisquick Substitue) by Cindy Lynn October 31, 2002. I made only two substitutions of my own - I used butter flavored Crisco Shortening and mostly buttermilk powder rather than regular non-fat powered milk.

YUM!!!!

Ingredients:Serves: 12,
Yield:
10 10 10-12 Servings Size
cups
Update

cups
9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 tablespoon salt
1/3 cup baking powder
2 cups shortening
Change Measurements: US | Metric

Directions:
Prep Time: 15 mins

Total Time: 23 mins
1 In a large pan, stir the dry milk, baking powder, sugar and salt into the flour; mix thoroughly.
2 Cut the shortening into the dry ingredients until the MIX is the consistency of corn meal.
3 Place the mix in a covered glass or plastic container and keep in a cool, dry place.
4 In warm weather the MIX should be refrigerated.
5 Use within a month.
6 To measure, pile the MIX lightly into a cup and level off with a spatula or the back of a knife

Sooooo not snobs!!

2011-01-06T17:11:00.003-06:00

We were blessed to enjoy my birth family's tradition of "surf and turf" for New Year's Eve again this year. However, we decided on a whim to leave off the turf and concentrate our full effort on the surf. Boy, did that pay off!!! John made the absolute most melt-in-your-mouth lobster man or woman have ever experienced I'm quite certain. The proof that we are NOT snobs? As I was dizzy with delight from the buttery lobster I realized an interesting point. I looked at my daughter and with a little giggle said - we are soo not snobs. She thought only for a moment before laughing out loud and declaring - yeah, we're eating lobster on PAPER PLATES!!

Thank you my dear,sweet husband and best friend for the gift of a wonderful meal to say good-bye to an unforgettable year and hello to a year I am confident will be full of God's abundant blessings!!!

Have New Year 2011!!!!!!!

It's about time...

2011-01-06T17:09:00.002-06:00

...to start cooking again. We tried Timmmy's Turkey for Christmas - YUMMY!!!! I'll be adding Tim as a contributor and I hope that between Tim, Jessica and myself we will really start sharing some good stuff here.

Here's hoping!!!

By-the-way, tomorrow is September!!!

2009-08-31T16:31:00.003-05:00

I know there must be others out there just biding their time until the weather turns cold enough to make big pots of their favorite soups and bake crusty bread and cookies and all those wonderful winter recipes!

I love Autumn and the thought of anything and everything pumkin!!

Just dreamy :-)

Some things are better left not-cooked

2009-08-31T16:26:00.003-05:00

Well, we all have those days, don't we? We see a recipe that we are convinced will be absolutely delectable and use a pretty hefty amount of ingredients to prepare it only to be sorely disappointed. I found a recipe for Lemon Crumb Muffins in my most recent Taste of Home Annual recipes and thought it would be that delectable, melt-in-your-mouth treat - not so much. It tastes more like corn bread, very sweet corn bread. I guess if you love corn bread that could be a good thing but not if you're looking for a muffin-type version of lemon bars - yummmm!

Oh well, it's one recipe ruled out for me for the future at least.

Happy cooking!

Their favorite

2009-05-05T10:58:00.003-05:00

Crepes

1 cup whole milk
2 eggs
1 cup flour
1 1/2 tbs butter melted

cream cheese
strawberries or fresh fruit of your choice
powdered sugar and/or fruit jam/jelly

Blend the crepe ingredients together until nice and smooth. Cook until just light brown in a small (about 7" or so) skillet prepared with non-stick spray. Just a light coat of the batter spread around the bottom by tilting the pan - a medium scoop from Pampered Chef or small ladel works well. Turn gently so you don't tear or make your kids laugh with your circus act tossing them to turn (yes, I can do this very well, thank you very much!).

Combine the cream cheese and whatever fruit, jam or sugar you want and place about 2 tablespoons in the center of a crepe. Roll up, sprinkle with more sugar if you want your kids climbing the walls today and enjoy!

By-the-way, notice they are being served on paper plates - cheap paper plates!!

Did I mention...

2009-05-04T21:16:00.004-05:00

the real secret ingredient to the quiches I made for our meeting was the duck eggs that Alison gave me that everyone else was hesitant to take? They created a thick, rich, fluffy, delicious (if I may say so myself) quiche!

You should try it if you can get your hands on duck eggs!

Asparagus Quiche

2009-05-04T21:09:00.002-05:00

1/2 pound fresh asparagus, trimmed and cut into bite-size pieces
5 slices bacon, cooked crisp and broken into small pieces
8 inch pie shell
2 eggs beaten
3/4 cup half and half
1/8 tsp ground nutmeg
salt and pepper to taste
1 cup shredded Swiss cheese

Pre-heat oven to 400 degrees. Steam asparagus 4-5 minutes until tender but firm; drain and cool.

Sprinkle bacon and asparagus evenly into pie shell. Sprinkle Swiss cheese over bacon and asparagus. Blend eggs, cream, nutmeg, salt and pepper well. Pour mixture into pie shell.

Bake 35-40 until knife inserted in middle comes out clean. Let sit 10-20 minute before serving.

Quiche Lorraine

2009-05-04T21:03:00.002-05:00

9 inch pie crust
12 slices bacon - cooked crisp and broken into pieces
1 cup shredded Swiss cheese
1/3 cup minced onion, sauteed lightly
4 eggs, beaten
2 cups light cream (1/2 & 1/2 and heavy cream mixed 2:1 will work)
1 tsp salt
1/4 tsp sugar
1/8 tsp cayenne pepper

Pre-heat oven to 425 degrees. Sprinkle bacon, cheese and onion into pie shell. Whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pie shell.

Bake 15 minutes at 450 degrees and then reduce heat to 300 degrees - continue to bake for 30 minutes or until a knife inserted come out clean. Allow to sit 10-20 minutes before serving.

Buttermilk Pancakes

2009-05-04T20:46:00.002-05:00

Hmmm-hmmm!

1 1/4 cup flour
1 egg
1 1/2 cups buttermilk
1/4 cup sugar
1 heaping tsp baking powder
1 tsp baking soda
1/4 cup oil
1/4 tsp salt

The best results come from using a large electric griddle in my humble opinion!

Blend all the ingredients well and pour in whatever size spoonfuls you want onto the pre-heated, greased griddle - a Pampered Chef large scoop makes the perfect size for what we like. Flip when they turn light brown on the bottom - the bubble trick doesn't always work well :-)

I have noticed that I almost always add more flour because I think the recipe is a little thin. Try it and adjust to your liking - enjoy!

We had apple pancakes this morning - at daddy's request. The kids prefer chocolate chip pancakes but that's more like dessert than breakfast - sighhhh.

Just so you know...

2008-12-28T14:33:00.002-06:00

If you make the Shrimp Scampi recipe I have posted and you happen to have a carbon monoxide detector in your kitchen, be prepared for the lemon juice and white wine to trigger the alarm! I haven't researched the reason yet but I'm certain there is one. Every time (and I do mean EVERY time) I have cooked this dish it has set off our alarm.

But the recipe is well worth the trouble of dealing with it :-)

Missouri Baking Mix - hmm-hmm good!

2008-12-17T07:50:00.004-06:00

For those of you who like to cook from scratch and/or want to save some money, try making your own baking mix. It works pretty much like Bisquick but usually is cheaper. I say usually because it depends on what brands you use to make the mix and the current cost in your area. This site gives you a good breakdown of the cost comparison and the directions for making it in either a small or large batch.

We had yummy pancakes this morning using this mix.

Pumpkin Scones

2008-12-15T15:36:00.003-06:00

Scones

2 cups all purpose flour
7 tbsp sugar
1 tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
6 tbsp cold butter
1/2 cup canned pumpkin
3 tbsp half-n-half (no, this is not optional!)
1 large egg

Glaze

1 cup powdered sugar
2 tbsp whole milk

Preheat oven 425 degrees. Lightly oil baking dish (flat stone works really well!)

Combine dry ingredients in large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly and no chunks of butter remain. Set aside.

In a separate bowl, whisk together pumpkin, half-n-half and egg. Fold wet ingredients into dry ingredients until ball forms. Pat out dough onto a lightly floured surface and form it into a 1 inch thick circle. Use a large knife or pizza cutter to cut into 6 triangular slices. Place on prepared baking sheet.

Bake 14-16 minutes. Scones should turn light brown. Cook on wire racks.

Mix powdered sugar and milk together to make glaze and drizzle over scones while still warm.

Enjoy with a hot mug of coffee!

Butter Rich Roll & Bread Dough

2008-12-15T15:34:00.002-06:00

1 cup water
1 lare egg
3 1/4 cups bread flour
4 tbls sugar
1 tsp salt
3 tbls dry milk
1/4 cup butter
1 1/2 tsp active dry yeast

Toss it all in the bread machine on the dough cycle. This makes the most delicious rolls of any shape and size!

Beef Barley Soup

2008-12-15T15:20:00.002-06:00

Ingredients:
2 pounds bone-in beef short ribs
5 cups water
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 to 1-1/2 teaspoons salt, optional
1/8 teaspoon pepper
2 cups sliced carrots
1 cup sliced celery
1 cup chopped cabbage
2/3 cup quick-cooking barley
1/4 cup minced fresh parsley
Directions:
In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. Remove ribs; cool. Skim fat.
Remove meat from bones and cut into bite-size pieces; return to broth. Add carrots, celery and cabbage; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add barley; return to a boil. Reduce heat; cover and cook 10-15 minutes or until barley and vegetables are tender. Add parsley. Yield: 8 servings (2 quarts).

Credit where credit is due:

http://www.tasteofhome.com/Recipes/Beef-Barley-Soup

Good Humor

2008-12-15T15:04:00.002-06:00

You have to be able to laugh at yourself! I got off the phone with my friend today and realized how silly I'd been during the course of the conversation. She had just shared with me how frustrated she was about having only intermittent internet connectivity and most likely wanted to throw the computer down the basement stairs. Well, then she asked me about the recipe for a soup I recently served and I told her I'd post it on here. She kept asking about the ingredients and I kept telling her I'd post it here. She then asked about a couple bread recipes and I told her I'd post it here, too. But she wanted to know on the phone :-) When I hung up I realized what an idiot I was promising her I would post it here but not realizing that it wouldn't matter because she probably wouldn't be able to access it long enough to print it or get the info! Some days I wonder where my brain has run off to! Sorry, Robin!

So, for when you do get good internet access... I'll post those recipes!

An even better cookie cookbook...

2008-12-07T20:47:00.005-06:00

This book has been discontinued at Taste of Home but you can find it if you look around a bit.

This is a real winner if you want the best cookie recipes ever!

P.S. This was actually the fabulous book discovery made by my dear friend rather than the one I posted about prior...

Love those cookies

2008-12-06T16:03:00.004-06:00

and candies and breads! It's my favorite time of the year. I tend to get overwhelmed with what I want to do and end up very disappointed and angry with myself. So this year I am trying to just go with the flow a bit more. If we get some baking done, great, if not, it's certainly not the end of the world.

There is much planning to do when it comes to food. We have visitors (we're hoping) coming on several different dates this year rather than one big visit. We are looking forward to it and I hope to hold the stress monsters at bay.

I love to use the recipes from the Taste of Home Ultimate Cookie Collection. This book is a discovery made by one of my best friends in the world - I have to add it's the friend who dared to have a subscription to the magazine and then CUT THE RECIPES OUT AND THREW OUT THE MAGAZINES!! I was incredulous at her lack of reverence for said publication - what was she thinking! Well, then I realized I did have a rather unusual attachment to my own cookbooks. When the Army moved us to Puerto Rico the most important carry on luggage on the plane was the bag that had my coveted Taste of Home Annual Cookbooks :-) Couldn't stand the thought of them somehow being lost or stolen.

Anyway, my plan is to have the kids choose one or two that they want to try and we'll see if we can work it into our 'schedule'. Something different this year - I usually put a halt to formal school for the entire month of December and work with an Advent curriculum but this year I decided we just couldn't afford the down time from the primary work... :-(

What are you baking (or are you?)

It's time to bake!!

2008-12-06T15:58:00.000-06:00

Why do we do the things we do?

2008-11-10T20:38:00.001-06:00

Once upon a time a mother and daughter who were working together
in the kitchen preparing the family dinner…

They always worked together to make their special traditional family Easter meal. No matter what the mother was doing, it seemed that the daughter was always watching her intently. The mother could even feel her daughter’s big brown eyes on her without even turning to see if she was in the room. Yet she continued with her task of preparing the meal without even missing a beat or a blink.

As she did every year the mother took the pan out of the cupboard and set it on the counter. Then she went to the fridge and removed the ham that had been defrosting. They had a large ham this year. It was not unusually large or different then last year's ham.

She took the wrapping off and then proceeded to cut about an inch off of either end of the ham. Before the mother even put the ham in the pan the daughter stopped her and said: "Mom why did you cut the ends off the ham?".
The mother stopped in her tracks and pondered the question. She was rather perplexed since no one had ever asked her why she cut the ham that way before. She had done it that way as long as she could remember.

The mother answered her daughter and said: "Well sweetie, I really don't know the answer to your question. Your Grandma always cut the ends off of her ham and I have just naturally done the same thing. I never ever wondered why I did that though. So let's call Grandma and ask her why she cuts the ham that way."

So they grabbed the phone and called Grandma. Then the mother asked her mother if she knew why she cut the ends of the ham off before placing it in the pan.

The Grandmother stopped and became rather quiet. She hadn't thought about her ritual of cutting the ham being anything different then normal. Then it occurred to her that her own mother had done the very same thing for as long as she remembered. The Grandmother suggested that the daughter call her mother and ask her that very question.

So she hung up the phone and dialed the little girl's great-grandmother. After the usual pleasantries she asked her why she cut the ends of the ham off before cooking it. She replied without hesitation and with a smile in her voice along with a little chuckle...... The reason that she cut the ends off of the ham was because back in the early days of their marriage she didn't have a pan big enough to hold the ham. They couldn't afford to buy a bigger pan either. So that was the only way to make the ham fit in the pan.

Chicken Asparagus over puff pastry

2008-11-10T20:24:00.002-06:00

2 boneless, skinless chicken breasts cooked, chopped into bite-size pieces
1 can cream of mushroom soup
1 can cream o chicken soup
fresh asparagus, sauted lightly or 1 can asparagus undrained
8 puff pastry cups, prepared as directed on package

Stir and cook soups on low/medium heat until well blended; add chicken and asparagus; heat through stirring frequently adding a bit of milk if too thick. Serve over puff pastries.

This is an easy dish and even those who don't always enjoy asparagus might like it. It's one of my family's favorites.

Hmm hmm good!! AppleDumplings

2008-11-10T20:15:00.004-06:00

Christina arrived with this little piece of heaven on earth at our last homeschool meeting. I'm one of many who begged for the recipe. I asked her if I could add it here and she said yes. She got it from another blog, however, and I want to just add the link here so you can get it there: The Pioneer Woman

Check it out!

They're a snap and absolutely melt-in-your-mouth delicious! Calorie-free, of course -)

Mexican Chicken Corn Chowder

2008-10-31T10:20:00.002-05:00

From Taste of Home 2007

• 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1 to 2 garlic cloves, minced
• 3 tablespoons butter
• 1 cup hot water
• 2 teaspoons chicken bouillon granules
• 1/2 to 1 teaspoon ground cumin
• 2 cups half-and-half cream
• 2 cups (8oz.) Monterey Jack cheese [Pepper Jack give it more kick!]
• 1 can (14-3/4 ounces) cream-style corn
• 1 can (4 ounces) chopped green chilies, undrained
• 1/4 to 1 teaspoon hot pepper sauce
• 1 medium tomato, chopped [canned diced tomatoes will work]
• Minced fresh cilantro, optional [dried will work]
Directions:
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink. Add the water, bouillon and cumin; bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Stir in the cream, cheese, corn, chilies and hot pepper sauce. Cook and stir over low heat until the cheese is melted; add tomato. Sprinkle with cilantro if desired. Yield: 6-8 servings (2 quarts).

What's for dinner? BLT

2008-10-28T08:00:00.002-05:00

Yesterday the theme in my home was Mind Over Madness which naturally led to the anxiety over what to cook for dinner. I keep meaning to make a list of quick things to fix that doesn't necessarily include a bowl of cereal and definitely not take out or drive through! Last night the perfect thing was BLT - for those who might be acronym challenged - Bacon, Lettuce and Tomato on white bread :-)

The only hint of nutritional value hidden in this meal is the lettuce and tomato. Sadly, our sandwiches are usually stacked well with bacon and includes mayonaise (light mayo!) and is, indeed, on white bread - the kind that sticks to the roof of your mouth if it's fresh enough.

I'll start working on that list! Our meeting is in two days and Menu Planning 101 is started but not well developed, yet :-)

Buffalo Chicken Dip

2008-10-24T15:10:00.003-05:00

We're off to have a party tonight! What a perfect Autumn evening it will be! I'll be taking this dish to share; it will certainly warm things up a bit.

2 cups cooked chicken, shredded or chopped
2 eight ounce packages cream cheese (I favor the whipped kind)
1 cup Ranch Dressing
3/4 cup Frank's Red Hot (WOW! that sounds like a lot of hot - think I'll tone it down a bit by using 1/4 cup myself)
1 1/2 cup shredded cheddar cheese
1 bunch celery, cleaned and cut into bite-size pieces
tortilla chips
blue cheese dressing (optional)

Heat the chicken and hot sauce over medium heat; stir in cream cheese and ranch dressing; cook and stir until well blended and warmed through. Add half of the shredded cheddar and transfer to slow cooker or small casserole dish. Sprinkle with the remaining cheddar cheese; cover and cook on low setting until hot and bubbly. Serve with celery and chips - optional blue cheese dressing on the side.

Smore's are on the menu, too! Yum :-)

Happy October!!!

Country Mushroom Soup

2008-09-27T18:25:00.003-05:00

I originally used a Taste of Home recipe but have altered it a bit because I like more onions and celery in this soup. I also add a bit more 1/2 and 1/2.

1/4 cup butter, cubed

1/4 cup all-purpose flour

2 cup chicken broth (remember, I always use a base paste which I think is better!)

1/2 teaspoon salt

1/4 teaspoon pepper

1 to 2 bay leaves

1 cup chopped celery

1 cup chopped onion

3 tablespoons vegetable oil

5 cups fresh sliced button mushrooms (about 1 pound)

1 cup half-and-half cream or milk

DIRECTIONS
In a 2-qt. saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add to broth mixture. In the same saucepan, cook and stir mushrooms until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add cream; heat through. Discard bay leaves. Yield: 4-6 servings.

quilting

2008-09-13T20:41:00.000-05:00

I would rather be quilting, but I'm learning something new.

Grandma

Creamy Potato Soup

2008-08-30T15:38:00.000-05:00

Ingredients:
7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules (I use chicken base paste from Sam's)
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional
Directions:
In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside.
In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired. Yield: 8-10 servings

Week 3 Menu Plan

2008-08-16T21:28:00.002-05:00

Week 2 Menu Plan

2008-08-16T21:13:00.002-05:00

Week 1 Menu Plan- Let's see how this works!

2008-08-15T20:40:00.003-05:00

What to do with that left over chuck roast...

2008-08-14T18:36:00.003-05:00

When I ask my husband what he wants me to do with the leftover beef chuck roast, he usually says BBQ beef sandwiches. I just wasn't in the mood for that today ;-) So I reverted back to an old favorite that we haven't had in a very long time - Italian beef sandwiches. I added some garlic powder to the shredded beef along with the juice left from the day before yesterday's crockpot meal and put it back in the crock pot just to warm it up. So, here's how it goes;

left over beef chuck roast, shredded
left over cooking juices (add some beef broth if necessary)
garlic, minced or powder
hoagie buns
mozzarella cheese (or your favorite)
onion, sliced thin
butter

Saute the onion slices in butter until translucent. Split the hoagie rolls, spoon some shredded beef on each hoagie, add slice of cheese and top with onions. Bake in the oven until cheese is melted (I placed the tops of the hoagies along side the prepared bottoms in the oven).

To make this truly Italian beef I would have added some other seasonings - I can't remember which ones (Italian mix, of course) right now but you get the idea.

It got good reviews and a call for it to go in our 'favorites cookbook' and so it shall!

Pasta Salad

2008-08-12T21:41:00.001-05:00

Hmmm, a favorite for my girls!

Pasta - whichever is your favorite or what you have on hand. I like rigatoni; the girls like tri-color spirals. Make sure you cook al dente and throw some ice in with the rinse water to stop the cooking process.

Cucumber, diced
1 can whole small black olives
1 can/jar marinated artichoke hearts
1 jar roasted red bell peppers
fresh mozzarella cheese, cubed
1 medium tomato, diced
fresh bell peppers(the more color, the better) chopped
Genoa Salami (chopped or cut into strips)
1 16 oz. bottle Newman's Own Balsamic Vinaigrette

Mix it all up and chill for several hours. Serve with crusty French bread.

Bulgogi

2008-08-12T21:32:00.000-05:00

1 1/2 to 2 lbs. Beef or pork (have the butcher slice it for bulgogi - they'll know)
1/2 cup soy sauce
2 Tablespoons sugar
2-3 scallions
2-3 cloves garlic
1 teaspoon black pepper
1 tablespoon sesame seeds
1 tablespoon sesame oil

*You can also cheat and buy a bottle of Korean BBQ sauce - it has the same ingredients and makes this dish a snap!

Marinate the meat in this mixture for several hours up to over night. It can be frozen in the marinade but use low sodium soy sauce if you plan to freeze.

Sear on sizzling wok or skillet in small batches until cooked through.

Serve wrapped in lettuce leaves (red,green or romaine) along with a spoon full of white rice (a bit like tacos or burritos). Our favorite rice is Basmati available at Sam's (but the price is getting higher and higher!) Most others would serve this with a sticky rice like Jasmine.

Old Fashioned Beef Stew

2008-08-12T21:28:00.000-05:00

Old-Fashioned Beef Stew

Ingredients:
1 boneless chuck roast (2 pounds), cut into 1/2-inch cubes
1 tablespoon vegetable oil
1 large onion, chopped
5 cups water
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 to 3 teaspoons salt, optional
5 to 6 medium potatoes, peeled and cut into 1/2-inch cubes
5 medium carrots, cut into 1/4-inch slices
1 medium rutabaga, peeled and cut into 1/2-inch cubes
1 cup sliced celery (1/2-inch pieces)
1/2 medium head cabbage, finely sliced
1/4 cup all-purpose flour
3/4 cup cold water
2 teaspoons browning sauce, optional
Directions:
In a Dutch oven over medium-high heat, brown meat in oil. Add onion, water, seasoned salt, pepper and salt if desired; bring to a boil. Reduce heat; cover and simmer for 2 hours. Add the vegetables; cover and simmer for 30 minutes or until the meat and vegetables are tender. Combine flour, cold water and browning sauce. Stir into stew; bring to a boil, stirring constantly. Boil for 1 minute. Yield: 8 servings.

Asparagus Chicken Chowder

2008-08-12T21:19:00.000-05:00

Asparagus Chicken Chowder

Ingredients:
1 broiler/fryer chicken (3 to 3-1/2 pounds)
3-1/2 quarts water
2 teaspoons chicken bouillon granules
5 bacon strips, diced
2 medium carrots, chopped
1 medium onion, chopped
1/2 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups cubed peeled potatoes
1 tablespoon salt
1-1/2 teaspoons dried thyme
1/2 teaspoon pepper
1/2 cup all-purpose flour
1-1/2 cups heavy whipping cream
2 tablespoons chopped fresh parsley
Directions:
Place chicken, water and bouillon in a Dutch oven or soup kettle. Cover and slowly bring to a boil; skim foam. Reduce heat; cover and simmer for 45-60 minutes or until chicken is tender. Remove chicken from broth; let stand until cool enough to handle. Remove 1 cup broth and set aside.
In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels to drain, reserving 2 tablespoons drippings. Saute the carrots, onion and asparagus in drippings over medium heat until crisp-tender. Add to kettle along with the potatoes, salt, thyme and pepper; return to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
Combine flour and reserved broth until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes. Remove chicken from bones; discard bones and skin. Cut chicken into thin strips; add to soup along with cream and parsley. Heat through (do not boil). Sprinkle with bacon just before serving. Yield: 16-18 servings (4-1/2 quarts). *Editor's Note: If fresh asparagus is unavailable, a 10-ounce box of frozen cut asparagus (thawed), may be used. Add it with the chicken, cream and parsley.

Hot Wings!

2008-08-12T21:10:00.000-05:00

The first thing I have to confess is that this recipe would never work for our family because it calls for 10 wings. Hmmm, my son can eat twice that amount alone. I buy the big bag from Sam's Club and make the entire bag. Needless to say, I have had to modify the recipe a bit. Also, I don't 'sprinkle' the flour evenly over the wings; I have an old Tupperware popcorn bowl with lid that I fill up and shake up real well. Sometimes, I don't have time to let them set for the hour but when I do it does make a difference. I also bake them for a while after adding the sauce - it makes the coating even better.

Hooter's Buffalo Chicken Wings

Ingredients

1/4 cup butter
1/4 cup Crystal Louisiana Hot Sauce
dash ground pepper
dash garlic powder
1/2 cup all−purpose flour
1/4 teas. paprika
1/4 teas. cayenne pepper
1/4 teas. salt
10 chicken wing pieces
vegetable oil for frying

Directions

1. Heat oil in a deep fryer to 375. You want just enough oil to cover the wings entirely; an inch or so deep at least.
2. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat. Heat until the butter is melted and the ingredients are well−blended.
3. Combine the flour, paprika, cayenne powder, and salt in a small bowl.
4. If the wings are frozen, be sure to defrost and dry them. Put the wings in a large bowl and sprinkle the flour mixture over them, coating each wing evenly. Put the wings in the refrigerator 60−90 minutes. This will help the breading to stick to the wings when fried.
5. Put all the wings in the hot oil and fry 10 to 15 minutes or until some parts of the wings begin to turn dark brown.
6. Remove from the oil to a paper towel to drain. Don't let them sit too long, because you want to serve them hot.
7. Quickly put the wings in a large bowl. Add the hot sauce and stir, coating all of the wings evenly.

Serve with bleu cheese dressing and celery sticks on the side.

Shrimp Scampi with Linguini

2008-08-12T21:04:00.000-05:00

Shrimp Scampi with Linguini

Shrimp Scampi with Linguini Recipe courtesy Tyler Florence

1 pound linguini
4 tablespoons butter
4 tablespoons extra-virgin olive oil, plus more for drizzling
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes, optional
1 pound shrimp, peeled and deveined
Kosher salt and freshly ground black pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup finely chopped parsley leaves

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta (reserve 1 cup of water).
Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta (add some of the reserved cooking water if needed). Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Fajitas

2008-08-12T20:55:00.000-05:00

Fajitas

Marinade

1/4 cup fresh lime juice

1/3 cup water

2 tablespoons vegetable oil

1 large clove garlic, pressed

3 teaspoons vinegar

2 teaspoons soy sauce

1/2 teaspoon liquid smoke

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

Dash onion powder

--------------------------------------------------------------------------------

2 boneless, skinless chicken breast halves or 1 pound top sirloin or a combination of 1 chicken breast half and 1/2 pound sirloin

1 Spanish onion, sliced

1 tablespoon vegetable oil

1 teaspoon soy sauce

2 tablespoons water

1/2 teaspoon lime juice

Dash ground black pepper

Dash salt

On the Side

1/2 cup pico de gallo

1/2 cup grated Cheddar cheese

1/2 cup guacamole

1/2 cup sour cream

1 cup shredded lettuce

6 to 8 6-inch flour tortillas Salsa

Combine all of the ingredients for the marinade in a small bowl. Soak your choice of meat in the marinade for at least 2 hours. If you are just using the sirloin, let it marinate overnight, if possible.

When the meat has marinated, preheat your barbecue or stove top grill to high.

Preheat a skillet over medium high heat. Saute the onion slices in the oil for 5 minutes. Combine the soy sauce, water, and lime juice in a small bowl and pour it over the onions. Add the black pepper and continue to saute until the onions are translucent and dark on the edges (4 to 5 more minutes). Salt to taste.

While the onions are sauteing, grill the meat for 4 to 5 minutes per side or until done.

While the meat and onions are cooking, heat up another skillet (cast iron if you have one) over high heat. This will be your sizzling serving pan.

When the meat is done remove it from the grill and slice it into thin strips.

Remove the extra pan from the heat and dump the onions and any liquid into it If you've made it hot enough the onions should sizzle. Add the meat to the pan and serve immediately with pico de gallo, Cheddar cheese, guacamole, and sour cream arranged on a separate plate on a bed of shredded lettuce. Steam the tortillas in a moist towel in the microwave for 30 seconds and serve on the side. Serve salsa also, if desired.

Assemble fajitas by putting the meat into a tortilla along with your choice of condiments. Roll up the tortilla and scarf out.

Tidbits
At Chili's, bell peppers are optional with this dish. If you like peppers, combine a small slice of green or red bell pepper with the onion, and saute the vegetables together. Follow the rest of the steps as described.

Santa Fe Wraps

2008-08-12T20:50:00.000-05:00

Santa Fe Wraps Recipe courtesy Paula Deen

2 (8-ounce) packages cream cheese, softened
1 cup sour cream
1 (4 1/2-ounce) can chopped green chiles
1 (4 1/4-ounce) can chopped olives
1 cup (4-ounce) shredded pepper jack cheese
2 tablespoons salsa, plus salsa for dipping, optional
1/2 cup green onion tops, sliced
1 cup chopped fresh spinach
2 packages flour tortillas

In a large bowl, beat cream cheese until creamy. Then add sour cream, green chiles, olives, pepper jack cheese, salsa, and onion tops. Beat at medium speed with an electric mixer. Stir in spinach. Spread mixture evenly over the surface of each tortilla. Roll up tortillas tightly and cut each tortilla crosswise into 6 slices. Skewer each wrap with a wooden toothpick. Serve immediately or chill. Serve with salsa for dipping, if desired.

Salmon Chowder

2008-08-12T20:44:00.000-05:00

Salmon Chowder

INGREDIENTS:
3 tablespoons butter
3/4 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
2 cups diced potatoes
2 carrots, diced
2 cups chicken broth
1 teaspoon salt 1 teaspoon ground black
pepper
1 teaspoon dried dill weed
2 (16 ounce) cans salmon
1 (12 fluid ounce) can
evaporated milk
1 (15 ounce) can creamed corn
1/2 pound Cheddar cheese,
shredded

DIRECTIONS:
1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Strawberry Tartlets

2008-08-12T20:36:00.000-05:00

Hmmm, so good, so easy and perfect for special occasions!

Strawberry Tarlets

Ingredients:
12 wonton wrappers
3 tablespoons butter, melted
1/3 cup packed brown sugar
3/4 cup Mascarpone cheese
2 tablespoons honey
2 teaspoons orange juice
3 cups fresh strawberries, sliced
Whipped cream and fresh mint, optional

Directions:
Brush one side of each wonton wrapper with butter. Place brown sugar in a shallow bowl; press buttered side of wontons into sugar to coat. Press wontons sugared side up into greased muffin cups. Bake at 325° for 7-9 minutes or until edges are lightly browned. Remove to a wire rack to cool.

In a bowl, combine the cheese, honey and orange juice. Spoon about 1 tablespoon into each wonton cup. Top with strawberries. Garnish with whipped cream and mint if desired. Yield: 1 dozen.

My Mom's Goulash

2008-08-12T20:29:00.000-05:00

This is not hungarian goulash - it's my mom's recipe and it's so easy! This is a dish that tastes even better the next day as leftovers. Mom always served it with bread and butter and fried potatoes. I have found that crackers and butter work in a pinch (but don't forget the fried potatoes and crisp a few for those who love them that way!)

1 lb. ground beef
1 large onion
2 cups elbow or shell macaroni
1 can diced tomatos
1 can tomato sauce

Brown the ground beef and onion, drain. Cook pasta according to package directions, drain but do not rinse. Combine ground beef, onion, pasta, tomatos and sauce. Heat on medium until warm through.

Chicken Salad

2008-08-12T20:26:00.000-05:00

2 cups cooked cubed chicken
2 ribs celery, chopped
1 green apple, cored & chopped
1/2 cup chopped walnuts
1/2 cup cubed cheddar cheese (I use shredded)
3 minced green onions
1/3 cup mayonnaise mixed with
juice from 1/2 lemon (or 1 teaspoons bottled lemon juice)

Mix all ingredients and chill. Serve on kaiser rolls or on a bed of lettuce.

The Ideal Wife

2008-08-12T18:36:00.001-05:00

When one finds a worthy wife,
her value is beyond pearls.
Her husband, entrusting his heart to her,
has an unfailing prize.
She brings him good, and not evil,
all the days of her life.
She obtains wool and flax
and makes cloth with skillful hands.
Like merchant ships,
she secures her provisions from afar.
She rises while it is still night,
and distributes food to her household.
She picks out a field to purchase;
out of her earnings she plants a vineyard.
She is girt about with strength,
and sturdy are her arms.
She enjoys the success of her dealings;
at night her lamp is undimmed.
She puts her hands to the distaff,
and her fingers ply the spindle.
She reaches out her hands to the poor,
and extends her arms to the needy.
She fears not the snow for her household;
all her charges are doubly clothed.
She makes her own coverlets;
fine linen and purple are her clothing.
her husband is prominent at the city gates
as he sits with the elders of the land.
She makes garments and sells them,
and stocks the merchants with belts.
She is clothed with strength and dignity,
and she laughs at the days to come.
She opens her mouth in wisdom,
and on her tongue is kindly counsel.
She watches the conduct of her household,
and eats not her food in idleness.
Her children rise up and praise her;
her husband, too, extols her
Many are the women of proven worth,
but you have excelled them all.
Charm is deceptive and beauty fleeting;
the woman who fears the Lord is to be praised.
Give her a reward of her labors,
and let her works praise her at the city gates.

Proverbs 31:10-31

Rebuilding what was lost...

2008-08-12T18:16:00.000-05:00