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CHICKEN ASPARAGUS 4-7-07 Top of page
1 lb. chicken breast (cut into bite-size
pieces)
1 lb. fresh asparagus
6 to 8 roma or plum tomatoes, 1/4'd
2 cloves of garlic, minced
1 cup chicken broth
2 tbsp. corn starch
Mix the starch and broth.
Stir fry in a skillet: First cook the chicken alone. Add the garlic and asparagus. Cook until crisp. Pour over chicken broth and starch mixture. Cook until thickened. Add tomatoes. Turn lightly and serve with rice.
STIR-FRY SAUCE 4-7-07
1/4 cup water
Spoonful of cornstarch and mix
Add 1/2 cup Mt. Dew. Then add 3/4 to 1 cup Catalina dressing. Serve with chicken, pork, beef, rice, noodles or veggies.
CLOG-FREE DRAIN CLEANER 4-7-07
Boil 2 quarts water
1/2 cup baking soda
and salt
Dump the soda and salt down the drain. Pour in 1/2 cup white vinegar. It will foam for a few minutes. Then pour the boiling water down the drain. Leave it until the next morning. Your drain will be clean.
FRUIT DIP (7-3-04) 4-7-07
1 small jar marshmallow creme
1 carton strawberry cream cheese
Blend and chill. Serve with fruit.
Tips, hints and helps: Use room temperature older eggs to keep yolks in hard boiled eggs from turning green. 4-7-07
COLORED EGGS 4-7-07
1 packet of Kool Aid
1 cup of cold water
sugar to taste
Peel and clean eggs and submerge into colored water. The longer they're in the water, the richer the color. Can be used for deviled eggs.
SUGAR FREE APPLE PIE (3-31-07 ) 4-7-07
6-8 apples, sliced and peeled
1 12 oz. container frozen apple
juice
2 tbsps. corn starch
1 tsp. cinnamon
Heat juice add corn starch. Cook til thick. Stir in cinnamon, add apples, place in crust. Bake 50-60 minutes 350°.
ROTINI CAULIFLOWER SALAD 4-7-07
1 head cauliflower, broken into
small pieces
1 red onion, chopped fine
1 pound bacon, cooked crisp and
crumbled
2 cups shredded cheddar cheese
8 oz. package rotini noodles
Mix together and combine:
2 cups real mayonnaise
1/3 cup sugar
1 can sweetened condensed milk
1/2 cup parmesan cheese
1/4 - 1/2 cup vinegar
Mix mayonnaise, sugar, milk, parmesan, and vinegar. Mix with cauliflower mixture. Keep refrigerated.
PINK LEMONADE DESSERT 4-7-07
60 ritz crackers, crushed
1/4 cup powdered sugar
1 stick margarine or butter, melted
1 can sweetened condensed milk
1 small can pink lemonade, undiluted
1 8 oz. container cool whip
Combine crackers, powdered sugar and butter. Press into the bottom of a 9x13" pan. Reserve 1 cup for topping. Mix milk, lemonade and cool whip. Spread over crust. Top with remaining crumbs. Freeze.
CHEESY CROCKPOT POTATOES (didn't give) 4-7-07
1- 2 lb frozen hash browns
16 oz sour cream
10 oz shredded cheddar
4 oz Monterey jack cheese
1 stick or 1/2 cup butter or margarine
1/2 cup chopped onions
1 can cream of chicken soup
Mix all ingredients in big bowl. Save part of cheddar to sprinkle on top. Cook in slow cooker about 4-5 hours on low. Then sprinkle remaining cheese on top.
EASY CROCKPOT POTATOES (3-31-07) 4-7-07
4 1/2 cups instant potatoes
4 cups water
6 tbsps. melted butter
1 1/2 tsps. salt
1 1/4 cups milk
8 oz. softened cream cheese
1 cup sour cream
If using a large ceramic crockpot, double recipe. Mix together, put in crock pot on low for 3-3 1/2 hours and top with pats of butter.
PINK LEMONADE DESSERT (didn't give but said needs to be frozen) (4-7-07) 4-14-07 Top of page
60 ritz crackers, crushed
1/4 cup powdered sugar
1 stick margarine or butter, melted
1 can sweetened condensed milk
1 small can pink lemonade, undiluted
1 8 oz. container cool whip
Combine crackers, powdered sugar and butter. Press into the bottom of a 9x13" pan. Reserve 1 cup for topping. Mix milk, lemonade and cool whip. Spread over crust. Top with remaining crumbs. Freeze.
PORK CASSEROLE (2-24-07) 4-14-07
1 pork loin, cooked and shredded
1/2 cup butter, melted
2 cups ritz crackers, crushed
1 cup sour cream
1 can cream of chicken soup
1/2 cup chicken broth
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup carrots, chopped
You can precook the onion, celery and carrots if you're concerned they won't cook in the 30 minutes of baking. Combine butter and crackers. Put 1/2 crumbs in bottom of 9x13" baking dish. Spread pork over cracker base. Add onions, celery and carrots. Mix sour cream, chicken soup and broth. Pour over pork loin. Put remaining cracker mixture over top. Bake at 350° for 30 minutes.
CHICKEN ASPARAGUS (4-7-07) 4-14-07
1 lb. chicken breast (cut into bite-size
pieces)
1 lb. fresh asparagus
6 to 8 roma or plum tomatoes, quartered
2 cloves of garlic, minced
1 cup chicken broth
2 tbsp. corn starch
Mix the starch and broth.
Stir fry in a skillet: First cook the chicken alone. Add the garlic and asparagus. Cook until crisp. Pour over chicken broth and starch mixture. Cook until thickened. Add tomatoes. Turn lightly and serve with rice.
EASY PEACH COBBLER (mar/apr95pg2 didn't give) 4-14-07
1 pkg. white cake mix
1 (6 oz.) pkg. peach gelatin
1 stick margarine, diced
1 lg. can peaches, undrained
1 cup water
Pour peaches and juice into a 9" x 13" dish. Add gelatin and stir until mixed. Pour dry cake mix over peaches. Pour the water evenly over the top. Dot with margarine. Bake at 350° for 30-35 minutes until brown & bubbly.
STIR-FRY SAUCE (4-7-07) 4-14-07
1/4 cup water
Spoonful of cornstarch and mix
Add 1/2 cup Mt. Dew. Then add 3/4 to 1 cup Catalina dressing. Serve with chicken, pork, beef, rice, noodles or veggies.
SALTED NUT ROLL (2-10-07) 4-14-07
3 cups flour
1 cup butter or margarine
1 1/2 cups brown sugar
1 tsp. salt
1 large can mixed nuts, without
peanuts
6 oz. bag butterscotch chips
2 tbsps. butter/margarine
1 tbsp. water
1/2 cup karo syrup
Combine flour, butter, sugar and salt. Mix well. Press into 10x15" pan which is lightly greased. Bake at 350° 10-12 minutes. When base is done, spread 2 1/2 cups or more of nuts over the base. In saucepan, combine chips, butter, water and syrup. Melt and bring to a boil. Boil 2 minutes. Pour over nuts and bake an additional 10-12 minutes. Cool and cut.
EASY CROCKPOT POTATOES (3-31-07) 4-14-07
4 1/2 cups instant potatoes
4 cups water
6 tbsps. melted butter
1 1/2 tsps. salt
1 1/4 cups milk
8 oz. softened cream cheese
1 cup sour cream
If using a large ceramic crockpot, double recipe. Mix together, put in crock pot on low for 3-3 1/2 hours and top with pats of butter.
LOVELY SALAD 4-21-07 Top of page
1 20 oz. can pineapple chunks, drained
3 bananas soaked in 7up
1 qt. strawberries, halved
1 pt. strawberry glaze
Mix together.
SPRING SALAD 4-21-07
1 head cauliflower
1 bunch broccoli
1 cucumber, peeled and cut
1 medium onion
1 green pepper
Toss and set aside.
1 cup mayonnaise or salad dressing
1/2 cup sour cream
1/4 cup french dressing
3 tbsps. vinegar
1 tbsp. sugar
Mix well and put in refrigerator. Mix again before serving.
ANOTHER LOVELY FRUIT SALAD 4-21-07
1 20 oz. can Pineapple Chunks Drained
3 Bananas soaked in 7up
1 qt. strawberries, halved
peach pie filling
Mix together.
ROTINI CAULIFLOWER SALAD (4-7-07) 4-21-07
1 head cauliflower, broken into
small pieces
1 red onion, chopped fine
1 pound bacon, cooked crisp and
crumbled
2 cups shredded cheddar cheese
8 oz. package rotini noodles
Mix together and combine:
2 cups real mayonnaise
1/3 cup sugar
1 can sweetened condensed milk
1/2 cup parmesan cheese
1/4 - 1/2 cup vinegar
Mix mayonnaise, sugar, milk, parmesan, and vinegar. Mix with cauliflower mixture. Keep refrigerated.
PINK LEMONADE DESSERT (didn't give but said needs to be frozen) (4-7-07) 4-21-07
60 ritz crackers, crushed
1/4 cup powdered sugar
1 stick margarine or butter, melted
1 can sweetened condensed milk
1 small can pink lemonade, undiluted
1 8 oz. container cool whip
Combine crackers, powdered sugar and butter. Press into the bottom of a 9x13" pan. Reserve 1 cup for topping. Mix milk, lemonade and cool whip. Spread over crust. Top with remaining crumbs. Freeze.
CHEESY HASH BROWNS 4-21-07
2 pounds hash browns
1 can cream of chicken soup
1 cup sour cream
8 oz. shredded cheddar cheese
1/2 cup chopped onion
1 tsp. salt
1/4 tsp. pepper
Bake at 350° for 30-45 minutes until golden.
CHEESY AU GRATIN HASH BROWNS 4-21-07
1 cup crushed cornflakes
1 pkg. frozen hash browns
1 can cream chicken soup
1/4 cup + 2 Tbsps. margarine
12 oz. sour cream
1/2 cup milk
1/2 cup chopped onions
2 cups shredded cheddar cheese
Preheat oven to 350°. Melt 1/4 cup margarine and put into 9x12" dish. Add half of the hash browns and set aside. Combine soup, sour cream, onions. Layer remaining hash browns, soup mix, and top with cornflakes and 2 tbsps. margarine.
CHEESY HASH BROWNS 4-21-07
1/2 cup sour cream
1/3 cup condensed cream chicken
soup
2 1/2 cup frozen shredded hash
browns
1 cup cheddar cheese, divided
2 tbsps. chopped onion
1 tbsps. butter
1/8 tsp. salt
dash pepper
In a large bowl, combine sour cream and soup, stir in potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Place in 1 quart dish sprayed with non stick cooking spray. Sprinkle with remaining cheese. Bake 350° for 30 minutes.
CROCK POT HASH BROWN POTATOES 4-21-07
12 oz. hash browns
1 can cream of potato soup
1 soup can of milk
1/2 tsp. salt
1 tbsp. butter
1 tsp. chopped onions
Combine in crockpot and cook on low for 4 hours. Top with 1 cup grated cheese and cover until melted.
Visit the Hardware Guy website for tips on getting rid of creeping charlie. 4-28-07 Top of page
CREEPING CHARLIE KILLER 4-28-07
10 oz. 20 Mule team Borax
2 gallons of hot water
TO KILL CREEPING CHARLIE (75th page 199) 4-28-07
5 teaspoons 20 Mule Team Borax
1 quart warm water
Combine and spray over 25 square foot area. Repeat as necessary. Use on lawns only. Some garden plants might be killed if they come in contact with the spray. Most effective if used in October.
COUNTRY FRIED STEAK WITH GRAVY (10-4-03) 4-28-07
3 pounds sirloin tip roast
1 teaspoon salt, to taste
1 tablespoon white vinegar
3 cups unbleached flour
2 tablespoons pepper
vegetable oil, for deep frying
2 tablespoons unbleached flour
1 cup milk
¼ teaspoon salt
parsley, for garnish
Cut the meat into 1/2-inch thick slices. Pound the meat with a meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil.
For the gravy, pour off all but 2 tablespoons of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving. Serves 8.
SAUSAGE GRAVY (10-4-03) 4-28-07
Crumble ¼ pound bulk sausage in skillet. Fry until fully cooked but not browned. Add 1 cup flour, slowly, stirring continuously over medium-high heat, until well mixed but not browned. Slowly add milk until you reach desired consistency. If too thick, add a bit of water. Add a dash or two of black pepper for flavor.
SALTED NUT ROLL (2-10-07) 4-28-07
3 cups flour
1 cup butter or margarine
1 1/2 cups brown sugar
1 tsp. salt
1 large can mixed nuts, without
peanuts
6 oz. bag butterscotch chips
2 tbsps. butter/margarine
1 tbsp. water
1/2 cup karo syrup
Combine flour, butter, sugar and salt. Mix well. Press into 10x15" pan which is lightly greased. Bake at 350° 10-12 minutes. When base is done, spread 2 1/2 cups or more of nuts over the base. In saucepan, combine chips, butter, water and syrup. Melt and bring to a boil. Boil 2 minutes. Pour over nuts and bake an additional 10-12 minutes. Cool and cut.
PICNIC MACARONI SALAD (JoAnna Lund, didn't give 8-4-99) 4-28-07
3 cups cold, cooked elbow macaroni,
rinsed and drained
¾ cup shredded reduced fat
cheese
¼ cup 97% fat free ham
¼ cup chopped onion
1¼ cups shredded carrots
¾ cup chopped celery
½ cup fat free mayonnaise
½ cup sweet pickle relish
1 tsp. prepared mustard
¼ tsp. black pepper
Stir and add to macaroni. Stir in ¾ cup tomatoes and chill.
PORK LOIN 4-28-07
Marinade in Italian dressing or barbecue sauce overnight and bake at 350° for 1 hour. Add another coating of barbecue sauce about 10 minutes before removing from oven.
PORK LOIN ROAST WITH GREEN PEPPER GLAZE (nov/dec76pg2) 4-28-07
1 pork loin, 8-10 pounds
salt and pepper to taste
Season pork loin with salt and pepper. Place meat fat side up on rack in an open roasting pan. Do not add water, do not cover. Roast at 325° for 2 hours.
Prepare Green Pepper Glaze. Brush with glaze and return to oven for 10 minutes. Brush again with glaze, turn roast. Continue brushing with pepper glaze every 10-15 minutes until internal temperature is 170°. 1 1/2 to 2 1/2 hours. Let set 15 minutes before slicing.
GREEN PEPPER GLAZE (nov/dec76pg2) 4-28-07
1 green pepper, medium size
1 cup boiling water
1 cup sugar
2 tsps. celery salt
1/2 tsp. thyme
1/2 tsp. allspice
1/2 tsp. salt
1 tsp. paprika
3/4 cup white vinegar
1 tbsp. corn starch
1/4 cup water
Slice green pepper into 6 rings about 1/4 inch wide. Add rings to boiling water, let simmer for 5 minutes. Remove pepper rings, save for garnish. Reserve liquid. Add to liquid: sugar, celery salt, thyme, allspice, salt, paprika, and vinegar. Bring to boil, let simmer 10 minutes. Mix corn starch with water and add to heated mixture. Bring to boil and let cook, stirring constantly for 4-5 minutes until slightly thickened.
MACARONI VEGETABLE SALAD 4-28-07
8 oz. spiral macaroni, cooked and
drained
1 can french cut green beans, drained
1 can peas or cut green beans,
drained
1 can diced carrots, drained
1 can kidney beans, drain and soak
in vinegar in 1 hour
Mix and add dressing below.
2 cups miracle whip
1/4 cup sugar
1 cup whipping cream or half n
half
Mix together. Tastes better if made ahead.
FIRE AND ICE PASTA SALAD (Joanna Lund) 4-28-07
2 cups cooked rotini pasta, rinsed
and drained
1 cup chopped fresh tomatoes
1 cup chopped cucumbers
1 1/2 oz. (1/3 cup) reduced fat
shredded mozarella cheese
1/4 cup fat free ranch dressing
1 tsp. dijon mustard
1 tbsp. fresh parsley or 1 tsp.
dried parsley flakes
In a medium bowl, combine rotini, tomatoes, cucumbers and cheese. Add ranch dressing, mustard and parsley. Mix gently. Cover and refrigerate until ready to serve.
PEPPERY PASTA SALAD 4-28-07
2 cups penne pasta, uncooked
2 medium sized sweet red peppers,
seeded and chopped
1/2 cup peppercini, drained
1/4 cup + 2 tsps. cider vinegar
2 tbsps water
1 tbsp. vegetable oil
2 tsps. minced fresh basil
1 tsp. dried whole oregano
1 tsp. garlic powder
2 tbsps. grated parmesan cheese
Cook pasta according to package directions, omit salt and fat, drain. Rinse pasta with cold water, drain. Combine pasta, pepper, and peppercini. Set aside. Combine vinegar and next 5 ingredients in a small bowl, stir with wire whisk until well blended. Pour vinegar mixture over pasta mixture and toss gently. Cover and chill 3 hours. Right before serving add cheese.
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