Hi there,
Its been a looooong time since my last entry ! Im currently looking for any suggestions in regards to starting a business of my own. I'm vacillating from finding a store front or Started an at home business and what my best strategies. Yes.... I know it will take a few years for profit and hard work ,but any suggestions are appreciated. Thank you !!
Sunday, May 14, 2017
Monday, June 25, 2012
Summer Seafood Stew
1 lb. Fresh caught Fish ~ Choose "one" of the following ( Flounder,Haddock,Scrod, or Hake) (Flounder works well)
8 large or 12 med size Shrimp (Cleaned and Rinsed with water)
8 good size fresh Sea Scallops (Rinse with water)
12-16 Cherrystone Calms Rinse with water several times then soak in cold water until ready to toss into sauce
1 Large 16oz size can San Marzano tomatoes
1 small average size bottle clam juice
3 gloves garlic chopped
1 small med Vidalia onion diced or chopped small
2 tsp. dried Penzeys sweet basil. Or other good quality sweet basil
1/4 tsp. old bay seasoning or one that is similar
Salt and pepper to taste (lightly)
1/4 to 1/2 tsp. Red Pepper Flakes
Extra virgin Olive Oil
3 Tbsp. Butter
Good handful of fresh basil
Zest of one lemon and juice of lemon
Have your spouse, boy friend, girl friend or "house guest' peel and devein the shrimp. Thats the whole fun of cooking....Doing IT together !!!! Don't be controlling in your kitchen the more cooks your kitchen has the better the vibe and ambience become. Your kitchen will have soul.
Place shrimp shells "NOT THE CLEAN SHRIMP ~ "JUST THE SHELLS"" into 2 cups water and 1/4 tsp. black pepper,1/4tsp. cayenne pepper,1/4 tsp old bay seasoning. let broth boil on stove in small sauce pan for 5 -10 mins. A cup of this broth will be added to the stew later.
In a large cast iron skillet saute' onion,and garlic in olive oil over med heat Add the 3 Tbsp. butter when onions are clear, garlic glissens and smells wonderful. Let butter melt slowly and incorporate mixture. Add 1 can San Marzano Tomatoes. let steep for 5 -10 mins on med low. Add Clam juice and 2 tsp. Dried Sweet Basil. Let steep some more add red pepper flake and may add additional 1-2 Tbsp butter. Add 1 cup of shrimp shell broth or may add 1/4 cup at a time to your taste. let cook another 5-10 mins. Its a Hot & Spicy broth but the sauce can handle it ! Add fish and scallops ,then shrimp and clams, to the sauce . wait for clams to popped open and your seafood stew should be done. You may have to pull out some of the shrimp from the cooking process while the other seafood is still cooking. Because they are best pink crisp and al dente. Then toss the shrimp back into the sauce. Garnish with fresh "chiffonade" cut basil and lemon zest. May serve with fresh grated Parmesan cheese. If desired for the cheese hounds !
Bring to table in the cast iron pan ~ family style. Have trivet on table. Serve in beautiful Bowls at the table.
This dish is great with Steaks on the grill, a fresh garden salad and served with crusty bread.... The saucy stew broth is fabulous. Makes for a great party. Serve with a good "Chardonnay"or a good "Pinot Noir" if serving the dish Surf and Turf style.
8 large or 12 med size Shrimp (Cleaned and Rinsed with water)
8 good size fresh Sea Scallops (Rinse with water)
12-16 Cherrystone Calms Rinse with water several times then soak in cold water until ready to toss into sauce
1 Large 16oz size can San Marzano tomatoes
1 small average size bottle clam juice
3 gloves garlic chopped
1 small med Vidalia onion diced or chopped small
2 tsp. dried Penzeys sweet basil. Or other good quality sweet basil
1/4 tsp. old bay seasoning or one that is similar
Salt and pepper to taste (lightly)
1/4 to 1/2 tsp. Red Pepper Flakes
Extra virgin Olive Oil
3 Tbsp. Butter
Good handful of fresh basil
Zest of one lemon and juice of lemon
Have your spouse, boy friend, girl friend or "house guest' peel and devein the shrimp. Thats the whole fun of cooking....Doing IT together !!!! Don't be controlling in your kitchen the more cooks your kitchen has the better the vibe and ambience become. Your kitchen will have soul.
Place shrimp shells "NOT THE CLEAN SHRIMP ~ "JUST THE SHELLS"" into 2 cups water and 1/4 tsp. black pepper,1/4tsp. cayenne pepper,1/4 tsp old bay seasoning. let broth boil on stove in small sauce pan for 5 -10 mins. A cup of this broth will be added to the stew later.
In a large cast iron skillet saute' onion,and garlic in olive oil over med heat Add the 3 Tbsp. butter when onions are clear, garlic glissens and smells wonderful. Let butter melt slowly and incorporate mixture. Add 1 can San Marzano Tomatoes. let steep for 5 -10 mins on med low. Add Clam juice and 2 tsp. Dried Sweet Basil. Let steep some more add red pepper flake and may add additional 1-2 Tbsp butter. Add 1 cup of shrimp shell broth or may add 1/4 cup at a time to your taste. let cook another 5-10 mins. Its a Hot & Spicy broth but the sauce can handle it ! Add fish and scallops ,then shrimp and clams, to the sauce . wait for clams to popped open and your seafood stew should be done. You may have to pull out some of the shrimp from the cooking process while the other seafood is still cooking. Because they are best pink crisp and al dente. Then toss the shrimp back into the sauce. Garnish with fresh "chiffonade" cut basil and lemon zest. May serve with fresh grated Parmesan cheese. If desired for the cheese hounds !
Bring to table in the cast iron pan ~ family style. Have trivet on table. Serve in beautiful Bowls at the table.
This dish is great with Steaks on the grill, a fresh garden salad and served with crusty bread.... The saucy stew broth is fabulous. Makes for a great party. Serve with a good "Chardonnay"or a good "Pinot Noir" if serving the dish Surf and Turf style.
Wednesday, April 4, 2012
There has been a severe interruption of food preparation !!!!
* Living on sponge cake
* 1 cup Sunshine
* 2 cups love
* 3 cups suntan lotion
* 4 cups Fun
* 5 cups breath taking views
* 6 cups Sand and Surf
* 7 cups great smells
* 8 cups of Relaxing
* 1 cup Sunshine
* 2 cups love
* 3 cups suntan lotion
* 4 cups Fun
* 5 cups breath taking views
* 6 cups Sand and Surf
* 7 cups great smells
* 8 cups of Relaxing
Sunday, April 1, 2012
Saturday, February 18, 2012
Sunday, February 12, 2012
Saturday, February 11, 2012
Lime Cream Pie
* 1 Pie shell Baked and let Cool !! (Store bought is fine rolled out a little thinner)
* 1 Cup White Sugar
* 3 Tbsp. Cornstarch
* 1/4 Cup Butter
* 1 Full Tbsp. Grated Lime Rind
* Just about a 1/2 Cup lime juice
* 1 Cup 1/2 &1/2 Cream
* 1 Cup Sour Cream
* 1 Cup White Sugar
* 3 Tbsp. Cornstarch
* 1/4 Cup Butter
* 1 Full Tbsp. Grated Lime Rind
* Just about a 1/2 Cup lime juice
* 1 Cup 1/2 &1/2 Cream
* 1 Cup Sour Cream
Monday, November 14, 2011
Sweet Potato Casserole
This recipe was originally given to me by a very good friend ~ I have scaled down the fat and sugar content and made it my own through the years. I also added spices to the recipe, because lets face it ~ we all need a little spice in our lives ! It has become a family favorite at Thanksgiving time... Thank you Sarah M.W.
Casserole
* 2 to 3 large sweet potatoes ( Baked ) scoop out potatoes Pre heat oven 350*
* 1 40 oz. can cut Yams
* 1/2 cup sugar (Brown or White)
* 1 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/4 tsp. allspice
* 2 tsp. Vanilla
* 2 large Eggs
* 1 stick butter ~ Cubed for easy mixing
Mix and mash all ingredients well and place in a buttered casserole dish !
For Topping
* 1 cup brown sugar
* 1 cup flour
* 1 stick butter
* 1 cup pecans
Mix first three ingredients together to form loose crumble,toss on top of casserole, then place whole or coarsely chopped Pecans on top of crumble. Bake uncovered for 1 hr. If not a tad bit longer. Makes the table beautiful ! Enjoy !!! Serves plenty !!!
Casserole
* 2 to 3 large sweet potatoes ( Baked ) scoop out potatoes Pre heat oven 350*
* 1 40 oz. can cut Yams
* 1/2 cup sugar (Brown or White)
* 1 tsp. cinnamon
* 1/2 tsp. nutmeg
* 1/4 tsp. allspice
* 2 tsp. Vanilla
* 2 large Eggs
* 1 stick butter ~ Cubed for easy mixing
Mix and mash all ingredients well and place in a buttered casserole dish !
For Topping
* 1 cup brown sugar
* 1 cup flour
* 1 stick butter
* 1 cup pecans
Mix first three ingredients together to form loose crumble,toss on top of casserole, then place whole or coarsely chopped Pecans on top of crumble. Bake uncovered for 1 hr. If not a tad bit longer. Makes the table beautiful ! Enjoy !!! Serves plenty !!!
Thursday, October 6, 2011
CORNFLAKE COOKIES
* 1 Stick Butter ( room temp )
* 1/2 Cup Vegetable Oil
* 1/2 Cup White Sugar
* 1/2 Cup Brown Sugar
* 1 Egg
* 1 Cup CornFlakes or (Frosted Flakes ) *
* 1/2 Cup Chopped Nuts Walnuts or Pecans
* 1/2 Cup Quick ~ Cooking Oatmeal
* 2 cups Flour
* 1 1/2 tsp. Baking Powder
* 1/2 teaspoon Salt
* 1 teaspoon
* 1/4 cup coconut ( optional ) but yummy
* Preheat Oven to 325 *
* Cream Butter, Sugar, Vanilla and Egg..... Add Oil ( In Kitchen Aid Mixer ) Cream thoroughly
* Mix in dry Ingredients, Then Chopped Nuts, Then Coconut.
* Form Cookie Dough into teaspoon size balls, Place on cookie sheet.
* Flatten with fork dipped in water to prevent sticking
* Bake for 10-12 minutes. Cool on pan for a 5 minutes then transfer to plate or cooling rack !
These golden Gems are delicious and have a short bread taste......... Enjoy with a cup of Tea !!!
A True 1970's Treasure !!!
* I Love Them With Frosted Flakes !
* 1/2 Cup Vegetable Oil
* 1/2 Cup White Sugar
* 1/2 Cup Brown Sugar
* 1 Egg
* 1 Cup CornFlakes or (Frosted Flakes ) *
* 1/2 Cup Chopped Nuts Walnuts or Pecans
* 1/2 Cup Quick ~ Cooking Oatmeal
* 2 cups Flour
* 1 1/2 tsp. Baking Powder
* 1/2 teaspoon Salt
* 1 teaspoon
* 1/4 cup coconut ( optional ) but yummy
* Preheat Oven to 325 *
* Cream Butter, Sugar, Vanilla and Egg..... Add Oil ( In Kitchen Aid Mixer ) Cream thoroughly
* Mix in dry Ingredients, Then Chopped Nuts, Then Coconut.
* Form Cookie Dough into teaspoon size balls, Place on cookie sheet.
* Flatten with fork dipped in water to prevent sticking
* Bake for 10-12 minutes. Cool on pan for a 5 minutes then transfer to plate or cooling rack !
These golden Gems are delicious and have a short bread taste......... Enjoy with a cup of Tea !!!
A True 1970's Treasure !!!
* I Love Them With Frosted Flakes !
Saturday, June 25, 2011
"Summer Sangria"
2 fresh valencia oranges
1 lemon sliced
2 Nectarines Sliced
4-6 strawberries sliced
1/2 ~ 1 cup Peach Schnapps
1 good bottle white wine ( Chardonnay works best)
1 liter plan Seltzer water
Slice all fruits except 1 orange (which will be juiced for the Sangria) Squeeze all the juice of 1 orange and pour 1/2 cup of Peach schnapps over the slice up fruit in a beautiful punch pitcher. Let meld for 45 mins to an hour in frig. Add 1 bottle white wine of choose and 1 liter of seltzer. Serve chilled with lots of ice. Make 2 servings for 6 people !!!!
1 lemon sliced
2 Nectarines Sliced
4-6 strawberries sliced
1/2 ~ 1 cup Peach Schnapps
1 good bottle white wine ( Chardonnay works best)
1 liter plan Seltzer water
Slice all fruits except 1 orange (which will be juiced for the Sangria) Squeeze all the juice of 1 orange and pour 1/2 cup of Peach schnapps over the slice up fruit in a beautiful punch pitcher. Let meld for 45 mins to an hour in frig. Add 1 bottle white wine of choose and 1 liter of seltzer. Serve chilled with lots of ice. Make 2 servings for 6 people !!!!
Wednesday, May 25, 2011
Greek Roasted Leg of Lamb with Rice
This recipe is a Family Favorite. Handed down by my Husbands Mom. The rice is unbelievable !
* 1 (6-7) lb. leg of Lamb, trimmed
* 41/2 Tbs. Lemon juice, divided ( I use more so buy at least 4-6 large lemons)
* 1 tsp. salt
* 1tsp. oregano leaves
* 1/2 tsp. minced garlic
* 1/8 of a tsp. ground black pepper
* 1/2 cup dried onion flakes
* 1/3 cup boiling water
* 2 Tbsp. tomato paste
*1/2 tsp. salt
* 2 2/3 C. quick cooking rice Uncle Bens works good
With a sharp knife,make 12 quarter inch deep cuts into lamb on the fat side. Sprinkle Lamb with 1 1/2 tbsp. of lemon juice. Combined salt,oregano,garlic and pepper. Press into slits and all over the surface of the lamb. Let stand 1/2 hr. Score meat if desired.
Insert a meat thermometer into the deepest part of the leg,being careful not to let the tip touch any fat or bone. Place the leg of the lamb, fat side up,on a rack in a shallow roasting pan and roast uncovered in a pre-heated oven 450* for twenty minutes.
Meanwhile,combined onion flakes with boiling water, let rehydrate for 10 mins.. Reduce oven to moderate 350*. Sprinkle lamb with 2 Tsp. lemon juice and scatter rehydrated onion over the entire lamb and bottom.of pan. Roast another 15 mins. baste again with 1 - 2 Tbs. lemon juice.
Pour 2 cups boiling water into pan with lemon juice,continue roasting 40-60 minutes longer. or until meat thermometer shows lamb is med rare to med well done. What is desired for your taste. When lamb is done,remove from pan, scrapping any drippings for the rice. Use any remaining pan drippings as well. Add 2 Tbs. tomato paste at this time to the cooked rice and pan drippings. Squeeze juice of 1/2 ~ 1 lemon into rice.
Serve on Beautiful platter and Enjoy ! Serves 12 ~ 14 people.
* 1 (6-7) lb. leg of Lamb, trimmed
* 41/2 Tbs. Lemon juice, divided ( I use more so buy at least 4-6 large lemons)
* 1 tsp. salt
* 1tsp. oregano leaves
* 1/2 tsp. minced garlic
* 1/8 of a tsp. ground black pepper
* 1/2 cup dried onion flakes
* 1/3 cup boiling water
* 2 Tbsp. tomato paste
*1/2 tsp. salt
* 2 2/3 C. quick cooking rice Uncle Bens works good
With a sharp knife,make 12 quarter inch deep cuts into lamb on the fat side. Sprinkle Lamb with 1 1/2 tbsp. of lemon juice. Combined salt,oregano,garlic and pepper. Press into slits and all over the surface of the lamb. Let stand 1/2 hr. Score meat if desired.
Insert a meat thermometer into the deepest part of the leg,being careful not to let the tip touch any fat or bone. Place the leg of the lamb, fat side up,on a rack in a shallow roasting pan and roast uncovered in a pre-heated oven 450* for twenty minutes.
Meanwhile,combined onion flakes with boiling water, let rehydrate for 10 mins.. Reduce oven to moderate 350*. Sprinkle lamb with 2 Tsp. lemon juice and scatter rehydrated onion over the entire lamb and bottom.of pan. Roast another 15 mins. baste again with 1 - 2 Tbs. lemon juice.
Pour 2 cups boiling water into pan with lemon juice,continue roasting 40-60 minutes longer. or until meat thermometer shows lamb is med rare to med well done. What is desired for your taste. When lamb is done,remove from pan, scrapping any drippings for the rice. Use any remaining pan drippings as well. Add 2 Tbs. tomato paste at this time to the cooked rice and pan drippings. Squeeze juice of 1/2 ~ 1 lemon into rice.
Serve on Beautiful platter and Enjoy ! Serves 12 ~ 14 people.
Saturday, May 21, 2011
Tomato Potatoes
* 6-8 small red potato's ( cut each potato into quarters)
* 8-10 large plump cherry tomatos (whole)
* 2 tbs. diced onion
* 2 whole cloves of garlic ( peeled and kept whole)
* sea salt and pepper to taste
* Place all ingredients in roasting pan
* drizzle with good extra virgin olive oil mix well with hands.
* sprinkle with 1/4 cup freshly grated parmesan cheese over potatoes and tomatoes ~ Mix well
Bake at 350 for 45 mins until golden brown. and crusty red from the tomatoes. May stir or toss pan while cooking in oven to a void Potatoes sticking to the pan. Enjoy ~ Very yummy ~ Like candy !
Great with steak or chicken and a salad !
Thursday, May 5, 2011
MOTHERS DAY MAHOGANY CAKE
* 3 squares bakers chocolate ( unsweetened) Pre-Heat Oven To (350*F)
*1/2 cup water
* 1 cup sour cream
* 2 cups sifted cake flour
* 1 tsp. baking soda
* 1 tsp. salt
* 1/2 tsp. cinnamon ~ (optional)
* 11/2 tsp. baking powder
* 2/3 cup butter
* 2/3 cup firmly packed brown sugar
* 1 cup Sugar
* 3 Eggs
* 2 tsp. vanilla
Melt chocolate with water over low heat, blend well, cool thoroughly; then stir in sour cream, Mixing well.
Sift flour , baking soda, salt, baking powder and cinnamon.
Cream butter and both sugars, add eggs one at a time, mixing well ~ beat in vanilla ~
Alternately add flour mixture and chocolate mixture, mixing well after each addition.
Pour into 2 greased and parchment paper lined 9 inch pans. (Bake 350 * F) 35 mins.
Cool and frost with Chocolate cream cheese frosting or vanilla cream cheese frosting.
Or simply dust with confectioners sugar , serve warm with Vanilla ice cream and
Chocolate sauce. ENJOY !!! Wonderful Moms !
*1/2 cup water
* 1 cup sour cream
* 2 cups sifted cake flour
* 1 tsp. baking soda
* 1 tsp. salt
* 1/2 tsp. cinnamon ~ (optional)
* 11/2 tsp. baking powder
* 2/3 cup butter
* 2/3 cup firmly packed brown sugar
* 1 cup Sugar
* 3 Eggs
* 2 tsp. vanilla
Melt chocolate with water over low heat, blend well, cool thoroughly; then stir in sour cream, Mixing well.
Sift flour , baking soda, salt, baking powder and cinnamon.
Cream butter and both sugars, add eggs one at a time, mixing well ~ beat in vanilla ~
Alternately add flour mixture and chocolate mixture, mixing well after each addition.
Pour into 2 greased and parchment paper lined 9 inch pans. (Bake 350 * F) 35 mins.
Cool and frost with Chocolate cream cheese frosting or vanilla cream cheese frosting.
Or simply dust with confectioners sugar , serve warm with Vanilla ice cream and
Chocolate sauce. ENJOY !!! Wonderful Moms !
Wednesday, May 4, 2011
Happy "Cinco de Mayo"
Beef Enchiladas Preheat oven to 350*
Slow cook 2 lbs Chuck beef in slow cooker with spices and 1/2 jar of salsa.
1 package cream cheese
1 package flour tortillas
1 can chopped green chillies
2 cans enchilada sauce
2 cups shredded cheddar cheese
1/2 tsp. Penzey's Arizona dreaming spice. Or similar mexican spice
1/2 head shredded iceberg lettuce ( by slicing finely)
1 Cup sour cream for garnish. or serve on side.
3 ~ 4 chopped green onions for garnish.
Shrede beef after cooking in slow cooker all day.
Drain out liquids Meat juices, may save for thinning out beef mixture.
In a large skillet mix shredded meat ,cream cheese,green chillies, arizona spice, remaining 1/2 jar salsa. Heat on low to med until mixed well. May add a little of the enchilada sauce if need be. Spoon into flour tortillas roll into logs. Place folded side down into baking dish sprayed with cooking spray. Pour remaining enchilada sauce over tortillas. Sprinkle top off enchiladas with mixture of cheddar and monterey jack cheese. Bake for 30 minutes covered,then uncover to let cheese become golden for 10 ~ 15 mins.
Remove from oven and garnish with chopped green onion on top of enchiladas. Serve with sour cream,shredded lettuce,nacho tortilla chips and of course more salsa. Enjoy !!!
Slow cook 2 lbs Chuck beef in slow cooker with spices and 1/2 jar of salsa.
1 package cream cheese
1 package flour tortillas
1 can chopped green chillies
2 cans enchilada sauce
2 cups shredded cheddar cheese
1/2 tsp. Penzey's Arizona dreaming spice. Or similar mexican spice
1/2 head shredded iceberg lettuce ( by slicing finely)
1 Cup sour cream for garnish. or serve on side.
3 ~ 4 chopped green onions for garnish.
Shrede beef after cooking in slow cooker all day.
Drain out liquids Meat juices, may save for thinning out beef mixture.
In a large skillet mix shredded meat ,cream cheese,green chillies, arizona spice, remaining 1/2 jar salsa. Heat on low to med until mixed well. May add a little of the enchilada sauce if need be. Spoon into flour tortillas roll into logs. Place folded side down into baking dish sprayed with cooking spray. Pour remaining enchilada sauce over tortillas. Sprinkle top off enchiladas with mixture of cheddar and monterey jack cheese. Bake for 30 minutes covered,then uncover to let cheese become golden for 10 ~ 15 mins.
Remove from oven and garnish with chopped green onion on top of enchiladas. Serve with sour cream,shredded lettuce,nacho tortilla chips and of course more salsa. Enjoy !!!
Swedish Frittata
1/2 cup frozen sweet potato fries
1/4 cup sliced red onion
1/3 cup diced jazz apple or other firm crisp apple
3 ~ 4 large eggs
milk
1/3 cup whole fat ricotta ( drain through strainer if wet)
1/2 C. cheese of choice ( American or Cheddar works best )
Salt and pepper
Fresh parsley for garnish
1 ~ 2 tbsp. olive oil for sauteing in med size skillet .
Dice frozen sweet potato,red onion and apples. Toss into med heated skillet with olive oil. Saute until golden and tender. Scramble all eggs with 2 tbs. milk, salt and pepper to taste. Pour over ingredients in skillet. Cook slowly over med heat until just about done. 3~5 mins. Add ricotta by small dollop spoonfuls to top of frittata then sprinkle with cheese. Finish by placing under broiler until until cheese melted and top of frittata is slightly golden. Just before serving garnish with chopped flat leaf parsley. Serves 2 ( Great with a glass of white wine and a good crunchy type bread)
GREAT FOR BRUCH OR LATE DINNER !!! ENJOY !
1/4 cup sliced red onion
1/3 cup diced jazz apple or other firm crisp apple
3 ~ 4 large eggs
milk
1/3 cup whole fat ricotta ( drain through strainer if wet)
1/2 C. cheese of choice ( American or Cheddar works best )
Salt and pepper
Fresh parsley for garnish
1 ~ 2 tbsp. olive oil for sauteing in med size skillet .
Dice frozen sweet potato,red onion and apples. Toss into med heated skillet with olive oil. Saute until golden and tender. Scramble all eggs with 2 tbs. milk, salt and pepper to taste. Pour over ingredients in skillet. Cook slowly over med heat until just about done. 3~5 mins. Add ricotta by small dollop spoonfuls to top of frittata then sprinkle with cheese. Finish by placing under broiler until until cheese melted and top of frittata is slightly golden. Just before serving garnish with chopped flat leaf parsley. Serves 2 ( Great with a glass of white wine and a good crunchy type bread)
GREAT FOR BRUCH OR LATE DINNER !!! ENJOY !
LEAH"S Cheese Ball
This is really easy and the crowd will love it !!
2 ~ 8 oz. Pkgs. soften Philadelphia cream cheese
1 ~ 8 oz. can well drained crushed dole pineapple
2 tbs. finely chopped green onion
1/4 cup green pepper finely chopped
1/2 tbsp. lawry's season salt
1 cup chopped walnuts ( 1/4 cup of nuts for mix and 3/4 cup for rolling into cheese ball)
Mix all ingredients together well ~ roll into large ball or log. Wrap in wax paper.
Chill over night in frig. When ready to serve roll into remaining 3/4 C. chopped walnuts.
Serve with crackers and Celery and carrot sticks ! Enjoy !
2 ~ 8 oz. Pkgs. soften Philadelphia cream cheese
1 ~ 8 oz. can well drained crushed dole pineapple
2 tbs. finely chopped green onion
1/4 cup green pepper finely chopped
1/2 tbsp. lawry's season salt
1 cup chopped walnuts ( 1/4 cup of nuts for mix and 3/4 cup for rolling into cheese ball)
Mix all ingredients together well ~ roll into large ball or log. Wrap in wax paper.
Chill over night in frig. When ready to serve roll into remaining 3/4 C. chopped walnuts.
Serve with crackers and Celery and carrot sticks ! Enjoy !
Friday, April 22, 2011
Green Goddess Dip / Makes a nice Easter or Mothers day Appetizer !
* 3 to 4 med size Avocados mashed gently with fork (sprinkle with lime juice)
* 1 Small container sour cream (not low fat)
* 2 tsp. Penzeys green goddess spice
* 1 tsp. dill weed
* 1/2 tsp tarragon
* 1 small clove garlic ~ Finely minced
* zest of one lime, then squeeze out all the juice of the lime.
* salt and pepper to taste
* 3 small geen onions chopped small
* 1/2 Tblsp. fresh chopped parsley
* Mix all ingredients together ~ In food processor
* Pour into beautiful bowl ~ garnish with green onion. ENJOY !
Serve with cut up vegetables and chips of choice. Great with fresh slightly steamed Broccoli !
* 1 Small container sour cream (not low fat)
* 2 tsp. Penzeys green goddess spice
* 1 tsp. dill weed
* 1/2 tsp tarragon
* 1 small clove garlic ~ Finely minced
* zest of one lime, then squeeze out all the juice of the lime.
* salt and pepper to taste
* 3 small geen onions chopped small
* 1/2 Tblsp. fresh chopped parsley
* Mix all ingredients together ~ In food processor
* Pour into beautiful bowl ~ garnish with green onion. ENJOY !
Serve with cut up vegetables and chips of choice. Great with fresh slightly steamed Broccoli !
Tuesday, April 5, 2011
Best Meatloaf Ever !!!
1 1/2 ~ 2 lbs ground beef (chuck is good)
1 egg scrambled with 1/4 cup milk
2 ~ 3 slices stale bread made into course crumbs
2 Tbls ketchup
1 Tbls. grey poupon mustard
1 cup jared salsa
1/2 Cup chopped onion
1 cup chopped green pepper
1 Tbsp. honey
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground nutmeg (Fresh ground is best)
2 tsp. penzey's dried basil
Pre heat oven to 350 degrees
Mix eggs,milk,bread crumbs,ketchup and mustard,salt, pepper, nutmeg and basil together. Add green pepper and onion. Then fold in salsa. Add ground beef gently mixing with hands. Place into greased loaf pan. With additional condiments Glaze top of loaf with ketchup,honey and mustard. Bake 350 for 1 hour or until done.
1 egg scrambled with 1/4 cup milk
2 ~ 3 slices stale bread made into course crumbs
2 Tbls ketchup
1 Tbls. grey poupon mustard
1 cup jared salsa
1/2 Cup chopped onion
1 cup chopped green pepper
1 Tbsp. honey
1/2 tsp salt
1/2 tsp pepper
1/2 tsp ground nutmeg (Fresh ground is best)
2 tsp. penzey's dried basil
Pre heat oven to 350 degrees
Mix eggs,milk,bread crumbs,ketchup and mustard,salt, pepper, nutmeg and basil together. Add green pepper and onion. Then fold in salsa. Add ground beef gently mixing with hands. Place into greased loaf pan. With additional condiments Glaze top of loaf with ketchup,honey and mustard. Bake 350 for 1 hour or until done.
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