Feb. 4 Feb. 11 Feb. 18 Feb. 25
TACO CASSEROLE 2-4-17 Top of page
Place tator tots on bottom of a lightly greased 9x11" pan. Layer with sour cream. Add browned, taco seasoned hamburger. Crunch up doritos and sprinkle on top. Top with cheese. Bake for 45 minutes or until tator tots are crunchy. Top with lettuce and drizzle with taco sauce.
BACON WRAPPED PINEAPPLE 2-4-17
Fresh or canned pineapple. wrap with bacon. secure with toothpick. sprinkle with brown sugar. Bake in 400 oven until bacon is done and brown sugar is melted. If using regular bacon, be sure to place on rack over cookie sheet to catch drippings.
PINEAPPLE CHEESE BALL (1-28-17) 2-4-17
16 oz. cream cheese
8.5 oz. can crushed pineapple, well drained
2 tbsps. chopped onion
1 tbsp. seasoning salt
1/2 cup finely chopped green peppers
2 cups chopped pecans
Soften cheese at room temperature. Blend in pineapple, peppers, salt and onion. Stir in 1 cup chopped pecans. Shape into ball. Roll in other pecans. Refrigerate. Serve on ritz crackers.
CINNAMON APPLESAUCE SALAD (2-7-09) 2-4-17
1 cup hot water
2/3 cup red hots candies
2 pkgs. (3 oz.) lemon gelatin
1 1/2 cups sweetened applesauce
Pour hot water over candies. Heat and stir until candy is dissolved. Add gelatin. Stir until dissolved. Stir in applesauce. Pour half of mixture into pan or mold. Chill well until firm.
1 8 oz. pkg. cream cheese
1/2 cup chopped nuts
1/2 cup finely cut celery
1/2 cup mayonnaise
Mix and spread over the firm layer of the gelatin. Pour remaining gelatin mixture over top.
BUTTERY BEER BREAD 2-11-17 Top of page
3 cups all-purpose flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. salt
12 oz. beer
1 stick unsalted butter, melted
Preheat the oven to 350°. Grease a 9x5 inch loaf pan. Line with parchment paper for easy removal (optional). In a large bowl, whisk together the flour, sugar, baking powder and salt. Using a wooden spoon, stir the beer into the dry ingredients until just mixed. Pour half the melted butter into the bottom of the loaf pan. Then spoon the batter into the pan, and pour the rest of the butter on top of the batter. Bake for 50 to 60 minutes, until golden brown and a toothpick inserted in the center comes out clean. Serve immediately with a smear of more butter, or reheat in the microwave for 20 seconds.
EGGPLANT PARMESAN (8-25-07) 2-11-17
1 large fresh eggplant sliced 1/8" thick
3 cups red sauce, can use commercial or homemade
16 ozs. shredded or sliced Mozzarella cheese
1/4-1/2 cup grated Romano cheese
Put 1/4 of the red sauce in the bottom of a 9x13" baking dish. Place a single layer of eggplant. Spread 1/4 cup sauce over eggplant then add 8 ozs. Mozzarella cheese on top. Repeat layers. Top with romano cheese. Can be microwave covered with plastic wrap on high 20 minutes or baked in oven 375° 45-60 minutes.
MICROWAVE SCRAMBLED EGGS (From food.com) 2-18-17 Top of page
3 teaspoons milk
salt and pepper
Beat eggs well. Add milk, salt and pepper. Stir in diced onion. Place in microwave save dish and cook on high for 2 minutes. Stop and stir. Cook 1 1/2-2 minutes longer on high.
MICROWAVE POACHED EGGS (From recipe4living.com) 2-18-17
1 large egg
1/8 tsp. white vinegar
1/3 cup water
salt and pepper
Add the water and white vinegar to a 6 oz. custard cup. Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap. Place in microwave and cook for 1 minute or until desired doneness. You may need to experiment with cooking times based on the wattage of your microwave and taste preference. Immediately remove egg from hot water with a slotted spoon as it will continue to cook. Serve with salt and pepper to taste.
Tips, hints and helps: Watery potato salad. Check the kind of mayonnaise and potatoes you are using for water content. Could try using dry mustard instead of prepared and less vinegar. Cool potatoes to lukewarm or completely cooled before mixing. Potatoes will continue to sweat if you mix them while they are hot, and this can make the mayonnaise watery. 2-18-17
SLOW COOKER ROOT BEER BBQ PORK RIBS (From keyingredient.com) 2-25-17 Top of page
3 lbs. pork side ribs (about 2 racks of ribs)
2 (12 oz.) cans root beer
2 cups prepared BBQ sauce
1 tsp. salt
1 tsp. pepper
Remove silver skin from the back of the ribs. This can be done by pushing the back of a spoon just underneath it, and then working it up and off the ribs with your fingers. Sprinkle the ribs generously with salt and pepper, and place them into the bottom of a 6-quart slow cooker. Pour the root beer over top. Cover and cook on low for 5 hours or 3 hours on high. Remove ribs from the slow cooker, setting aside on plate. Discard liquid from slow cooker. Place the ribs back inside, along with the barbecue sauce. Be sure to coat ribs in bbq sauce. Cook on high for another 1 hour. Gently remove from slow cooker and serve with sauce.
CHINESE DISH 2-15-17
1 lb. hamburger
1 cup celery, chopped fine
2 medium onions, chopped fine
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup raw rice
1 1/2 cups warm water
Preheat oven to 350°. Soak 1/2 cup raw rice in 1 1/2 cups warm water until soft. Mix all ingredients with the rice and water and pour into a 2 quart dish sprayed with cooking spray. Bake covered with foil for 30 minutes. Remove foil and bake another 30 minutes. Sprinkle with chow mein noodles and bake another 30 minutes.
CHILLED CANTALOUPE SOUP (From allrecipes.com) 2-25-17
1 cantaloupe - peeled, seeded and cubed
2 cups orange juice
1 tbsp. fresh lime juice
1/4 tsp. ground cinnamon
Peel, seed, and cube the cantaloupe. Place cantaloupe and 1/2 cup orange juice in a blender or food processor; cover, and process until smooth. Transfer to large bowl. Stir in lime juice, cinnamon, and remaining orange juice. Cover, and refrigerate for at least one hour. Garnish with mint if desired.
STRAWBERRY CHIFFON PIE (From toriavey.com) 2-25-17
1 1/3 cups graham cracker crumbs
1/4 cup sugar
1/4 cup unsalted butter, melted and cooled
1/4 cup water
1 tbsp. powdered gelatin (if keeping kosher or vegetarian use kosher or vegan gelatin)
1 pint fresh strawberries, washed and hulled
5 eggs, separated
1/2 cup sugar, divided
1 tsp. vanilla
1/4 tsp kosher salt
pinch cream of tartar
1 cup heavy whipping cream
2 tbsp. powdered sugar
1/2 tsp. vanilla
additional strawberries, for garnish if desired
mixing bowls, 9 inch pie pan, blender or food processor, fine mesh strainer, heat proof bowl and saucepan or double boiler, whisk, stand or hand mixer
Begin by making the crust. Heat the oven to 350°. In a medium bowl combine the graham cracker crumbs, sugar, and melted butter. Mix until the graham cracker crumbs are evenly coated in butter. Press the crumbs firmly into a 9-inch pie pan. Bake the crust for 10-12 minutes, or until the crust is golden brown and firm when gently pressed in the center. Cool completely to room temperature before adding the filling. Next, prepare the filling. In a small bowl combine the water and powdered gelatin. Allow to stand until completely bloomed, about 10 minutes. Set aside. Place the strawberries in the work bowl of a blender or food processor. Blend on high speed until the strawberries are thoroughly pureed, about 1 minute. Pour the puree through a fine mesh strainer to remove any seeds. Measure out 1 ½ cups of the puree. Reserve any additional puree for mixing into smoothies, or pouring over ice cream. In a heat proof bowl, or the work bowl of a double boiler, combine the strawberry puree, egg yolks, ¼ cup of the sugar, and the vanilla. Whisk to combine then place over a pan of simmering water. Cook the mixture, whisking constantly, until it thickens enough to coat the back of a spoon thickly and reaches a temperature of 160°, about 8-10 minutes. Remove the bowl from the heat and add the bloomed gelatin. Whisk until the gelatin is completely melted, about 1 minute. Chill in an ice bath for 3-5 minutes, stirring constantly, until it thickens slightly and is no warmer than room temperature. Set aside. In the work bowl of a stand mixer fitted with the whip attachment, or in a large bowl with a hand mixer, add the egg whites, kosher salt, and cream of tartar. Whip on medium speed until the white are frothy, about 1 minute. Increase the speed to medium high and gradually add the remaining ¼ cup of sugar. Continue to beat until the egg whites form medium peaks, about 1-2 minutes. Working in thirds, fold the egg whites into the strawberry mixture, making sure no large streaks of egg white remains. Pour the mixture gently into the prepared crust and chill until firm, about 4 hours. Once chilled prepare the whipped cream topping. In the work bowl of a stand mixer, or in a large bowl with a hand mixer, add the cream, powdered sugar, and vanilla. Whip on medium speed until the cream begins to thicken, about 1 minute, then increase the speed to medium high until the cream is fluffy and holds medium to firm peaks, about 1-2 minutes more. Spread the whipped cream over the pie, and decorate with slices of fresh strawberry if desired.
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