16 oz bowtie pasta
20 oz pineapple tidbits drained
4 green onions chopped
6 oz craisens
1 cup cashews
4 whole chicken breasts diced
1 cup grapes cut in half
16 oz coleslaw salad dressing
1 cup mayo
mix together
Monday, January 25, 2010
Lacy's Marshmallow treats
1 pkg carmels
1 can condensed milk
1 square marg. or butter
1 pkg large marshmallows
Rice Krispies
Melt together in top of double boiler. Cut marshmallows in half. Dip in carmel sauce. roll in rice krispies. Enjoy!
1 can condensed milk
1 square marg. or butter
1 pkg large marshmallows
Rice Krispies
Melt together in top of double boiler. Cut marshmallows in half. Dip in carmel sauce. roll in rice krispies. Enjoy!
Donnie's Chicken & Potato Soup
2 cups chopped chicken (cooked)
1 cup celery
1 lg onion
1 cup shredded carrots
1 cup sliced squash (yellow)
1/4 cup butter or margerine
2 tbsn chicken broth powder
1 cup mushrooms
salt and pepper
lowry's seasoning salt
1 package simply shreds hashbrowns
Melt butter in large sauce pan. Saute onions, celery, carrots, squash. Until onions are translucent. Sprinkle chicken broth powder over ingredients and stir for 5 minutes. Add mushrooms, and simply shreds to pan, stir. Add enough water to make thick soup. Add spices and chicken, bring to boil. Reduce heat and simmer for 30-45 minutes. THEN EAT IT!!
1 cup celery
1 lg onion
1 cup shredded carrots
1 cup sliced squash (yellow)
1/4 cup butter or margerine
2 tbsn chicken broth powder
1 cup mushrooms
salt and pepper
lowry's seasoning salt
1 package simply shreds hashbrowns
Melt butter in large sauce pan. Saute onions, celery, carrots, squash. Until onions are translucent. Sprinkle chicken broth powder over ingredients and stir for 5 minutes. Add mushrooms, and simply shreds to pan, stir. Add enough water to make thick soup. Add spices and chicken, bring to boil. Reduce heat and simmer for 30-45 minutes. THEN EAT IT!!
Quick Pesto Pasta Sauce (Tupperware)
1 clove garlic
1/2 tsp salt
1/4 c pine nuts or walnuts
1/2 cup fresh basil leaves
1/3 cup olive oil
2 tbsp butter softened
1/8 tsp pepper
2 tbsn grated parmesan cheese
1/2 lb linguine or spaghetti
1. Put garlic, salt and pine nuts in Quick Chef bowl with blade. Turn handle until finely chopped. Add basil leaves, turning handle until well mixed.
2. Add funnel attachment to top; pour olive oil into funnel. Turn handle until thick and paste-like.
3. Remove top; put in butter, pepper and parmesan cheese. Turn handle until very thick and well blended. Cover and refrigerate or use immediately.
4. To serve: Cook pasta in boiling water according to manufacturer's instructions; drain well. Immediately toss hot pasta with the pesto sauce. About 2 servings.
1/2 tsp salt
1/4 c pine nuts or walnuts
1/2 cup fresh basil leaves
1/3 cup olive oil
2 tbsp butter softened
1/8 tsp pepper
2 tbsn grated parmesan cheese
1/2 lb linguine or spaghetti
1. Put garlic, salt and pine nuts in Quick Chef bowl with blade. Turn handle until finely chopped. Add basil leaves, turning handle until well mixed.
2. Add funnel attachment to top; pour olive oil into funnel. Turn handle until thick and paste-like.
3. Remove top; put in butter, pepper and parmesan cheese. Turn handle until very thick and well blended. Cover and refrigerate or use immediately.
4. To serve: Cook pasta in boiling water according to manufacturer's instructions; drain well. Immediately toss hot pasta with the pesto sauce. About 2 servings.
Whole Wheat Bread
6-7 cups whole wheat flour
1 Tbsp. salt
2 1/2 cups water
3 Tbsp Sugar
2 Tbsp Olive oil
4 1/2 tsp. dry active yeast, or 2 pkg reg or dry active yeast.
Mix 3 1/2 cups flour with 2 cups water and allow to soak for at least 1 hour, preferably overnight. Dissolve yeast in 1/2 cup very warm water. Add sugar, salt, oil and yeast in large mixing bowl. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Stir in enough remaining flour 1 cup at a time, to make dough easy to handle.
Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with pan spray, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let eise in warm place for 40-60 min or until double. Grease bottoms and sides of 2 loaf pans with pan spray.
Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into rectangle on lightly floured surface. Roll dough up tightly beginning at short side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves with butter if desired. Cover loosely with plastic wrap and let rise in a warm place 35-50 minutes or until double.
Move oven rack to low position so that tops of pans will be in center of the oven. Heat oven to 375. Bake 30-35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack.
***You can add mashed potatoes, grated zucchini, cooked oatmeal, leftover cream of wheat for moistness. Substitute 2/3 cup honey for sugar to have Honey Wheat Bread
1 Tbsp. salt
2 1/2 cups water
3 Tbsp Sugar
2 Tbsp Olive oil
4 1/2 tsp. dry active yeast, or 2 pkg reg or dry active yeast.
Mix 3 1/2 cups flour with 2 cups water and allow to soak for at least 1 hour, preferably overnight. Dissolve yeast in 1/2 cup very warm water. Add sugar, salt, oil and yeast in large mixing bowl. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Stir in enough remaining flour 1 cup at a time, to make dough easy to handle.
Place dough on lightly floured surface. Knead about 10 minutes or until dough is smooth and springy. Place dough in large bowl greased with pan spray, turning dough to grease all sides. Cover bowl loosely with plastic wrap and let eise in warm place for 40-60 min or until double. Grease bottoms and sides of 2 loaf pans with pan spray.
Gently push fist into dough to deflate. Divide dough in half. Flatten each half with hands or rolling pin into rectangle on lightly floured surface. Roll dough up tightly beginning at short side. Press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves with butter if desired. Cover loosely with plastic wrap and let rise in a warm place 35-50 minutes or until double.
Move oven rack to low position so that tops of pans will be in center of the oven. Heat oven to 375. Bake 30-35 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to wire rack.
***You can add mashed potatoes, grated zucchini, cooked oatmeal, leftover cream of wheat for moistness. Substitute 2/3 cup honey for sugar to have Honey Wheat Bread
Quick Homemade Salsa (tupperware)
4 scallions (green onions) with stems, or 1 med. onion, peeled & quartered.
1 clove garlic, peeled & quartered.
3 medium ripe tomatoes, cored & quartered.
1 tsp. ground paprika*
1 tsp. each salt & sugar
1 Tbsp lemon juice
1 Tbsp balsamic or wine vinegar
1. Put onion and garlic in Quick Chef bowl with blade. Turn handle until finely chopped.
2. Remove top; add tomatoes, paprika, salt, sugar, and lemon juice. Replace top, adding funnel. Pour vinegar into funnel; turn several times until desired consistency.
3. Serve immediately with tortilla chips. Cover and refrigerate leftover salsa; use within 1 day. About 1-1/2 cups salsa.
*Add 1/8 to 1/4 tsp. ground cayenne red pepper, in addition to paprika if medium-hot or hot & spicy salsa is desired.
1 clove garlic, peeled & quartered.
3 medium ripe tomatoes, cored & quartered.
1 tsp. ground paprika*
1 tsp. each salt & sugar
1 Tbsp lemon juice
1 Tbsp balsamic or wine vinegar
1. Put onion and garlic in Quick Chef bowl with blade. Turn handle until finely chopped.
2. Remove top; add tomatoes, paprika, salt, sugar, and lemon juice. Replace top, adding funnel. Pour vinegar into funnel; turn several times until desired consistency.
3. Serve immediately with tortilla chips. Cover and refrigerate leftover salsa; use within 1 day. About 1-1/2 cups salsa.
*Add 1/8 to 1/4 tsp. ground cayenne red pepper, in addition to paprika if medium-hot or hot & spicy salsa is desired.
Quick & Light Tuna Salad (Tupperware)
1/4 C Italian parsley leaves
3 scallions (green onions) with stems, cut into pieces
1/4 tsp. each o or serve f salt and pepper
1/4 c fresh lime juice (about 2 limes)
1/8 tsp. hot pepper sauce
2 cans (6 oz each) light or white albacore tuna packed in water, drained
1. Put parsley, scallions, salt and pepper in Quick Chef bowl with blade. Turn handle until chopped finely.
2. Carefully remove blade; insert paddle whisk. Add lime juice, hot pepper sauce and tuna. Turn handle until well mixed.
3. Serve immediately as spread on crackers or serve on bread with lettuce and tomato. Cover and refridgerate leftover tuna; use by next day. About 4 sandwiches or spread for 24 crackers.
3 scallions (green onions) with stems, cut into pieces
1/4 tsp. each o or serve f salt and pepper
1/4 c fresh lime juice (about 2 limes)
1/8 tsp. hot pepper sauce
2 cans (6 oz each) light or white albacore tuna packed in water, drained
1. Put parsley, scallions, salt and pepper in Quick Chef bowl with blade. Turn handle until chopped finely.
2. Carefully remove blade; insert paddle whisk. Add lime juice, hot pepper sauce and tuna. Turn handle until well mixed.
3. Serve immediately as spread on crackers or serve on bread with lettuce and tomato. Cover and refridgerate leftover tuna; use by next day. About 4 sandwiches or spread for 24 crackers.
Grandma's Recipe Blog!
Hey everyone! I thought this would be the best way to get Grandma's recipes to everyone! Please feel free to share with anyone, or email me any recipes that you may want to add and I can add them! Please feel free to comment on recipes you have tried and let us know how they were!
Subscribe to:
Posts (Atom)
Posts
