6 slices bacon, crumbled
1/2 cup celery, finely chopped
2 cups potatoes, cubed
1 cup onion, finely chopped
1/2 cup carrot, finely chopped
3 tbsp. flour
2 1/2 cups chicken broth
1 tsp. Creole seasoning or seasoned salt
1 cup corn kernels
1 1/2 cups half-ahd-half
1 1/2 to 2 cups diced cooked chicken
1 can (14.5 oz) diced tomatoes
salt and pepper, to taste
1. Fry bacon in a large saucepan or Dutch oven. Remove bacon from pot. Add butter to bacon drippings. Add celery, potatoes, onion, and carrot. Saute, stirring constantly, until onion and celery are tender.
2. Stir in flour. Add chicken broth and seasoning or seasoned salt, stirring constantly. Cook until thickened. Cover and simmer for 12 minutes.
3. Add the diced chicken and corn. Simmer for 7 minutes longer until vegetables are tender. Add half-and-half and tomatoes. Heat through. Add salt and pepper as needed.
Dreamy Turkey Casserole
It's a dreamy turkey casserole that everyone is sure to gobble up. Toss a few simple ingredients together and you've got homecooking at its finest.
1 1/2 cups stovetop stuffing mix 1 can of condensed cream of mushroom soup 1/2 cup of milk 1/2 cup of sour cream 1 cup grated sharp Cheddar cheese 4 cups cubed cooked turkey
Prepare the stuffing according to the pkg. directions. Heat the oven to 350 degrees. In a medium-size saucepan, combine the soup, milk, sour cream and cheese. Heat until the cheese is melted. In a 9 x 13-inch baking dish, layer the sauce, turkey, and stuffing mix, ending with the stuffing mix on top. Bake for 30 to 40 minutes or until hot and bubbly.
Warm Chowders For Cool Days
5 slices bacon, diced
1 1/2 c. potatoes, peeled and diced
1 medium onion, thinly sliced
1/2 c. water
1 can cream-style corn
2 c. milk
1 tsp. salt
In a large saucepan, cook bacon until crisp. Remove bacon from pan and set aside. Drain grease, leaving 3 tbsp. in the pan. Add onion slices and cook until lightly browned. Add potatoes and water and cook until potatoes are tender (10 to 15 minutes). Add corn, milk, salt, and pepper. Cook until heated through. Top each serving with bacon and butter.
Sausage Bean Chowder
2 lb. link sausage
2 cans (16 oz. each) kidney beans
1 can (1 lb. 13 oz.) tomatoes, broken up
1 qt. water
1 large onion, chopped
1 bay leaf
1 1/2 tsp. seasoned salt
1/2 tsp. garlic
1/2 tsp. thyme
1/8 tsp. pepper
1 c. diced potatoes
1/2 green pepper, chopped
In a skillet, cook sausage until brown. Pour off fat. In large kettle or crock pot combine kidney beans, tomatoes, water, onion, bay leaf, salt, thyme, and pepper. Add sausage, simmer for at least an hour. If using crock pot you may simmer all day. The longer this soup cooks the better it is. Add potatoes and green pepper. Cook, covered, until potatoes are tender. Remove bay leaf.
4 large carrots, diced
4 stalks celery, diced
1 small onion
4 large potatoes
5 cups water
4 cups diced ham
2 tbsp. butter
Salt to taste
Freshly ground black pepper
6 tbsp. flour
2 1/2 cups milk
Garnish with paprika and chopped parsley
In a stock pot or soup kettle, cook carrots, celery, onion, and potatoes in 5 cups water until tender (about 20 minutes). Add ham, butter, salt, and pepper. Blend flour into milk until smooth, stir into soup. (Warm milk in microwave before adding flour). Heat, stirring constantly, until mixture boils. Turn heat to low and allow to simmer, partially covered, 10-20 minutes to develop flavor. Pour soup into bowls, sprinkle top with paprika and chopped parsley.
1 can cream of mushroom soup
4 c. potatoes, peeled and cubed
2 cloves garlic, minced
1 can salmon
3 tbsp. butter
1 c. onion, finely chopped
2 carrots, chopped finely
1 c. broccoli, chopped finely
2 tsp. Mrs. Dash seasoning
Melt butter in large saucepan. Add onions, garlic, carrots, and broccoli and saute for about 5 minutes. Add potatoes and enough water to barely cover the potatoes. Stir in salmon with juices. Cook, covered, until the potatoes are tender (15 to 20 minutes). Add cream of mushroom soup and Mrs. Dash and stir until soup is well blended. Heat but do not boil.
One Dish Chicken Broccoli Rice
2 Tbl margarine
1 lb boneless chicken, cut in thin strips
2 cups frozen broccoli cuts, partially thawed
3/4 cups thinly sliced carrots
1 can cream of broccoli soup
1 cup milk
1/8 tsp pepper
1 1/4 cup quick cooking rice, uncooked
In skillet, in hot margarine, cook chicken until browned.
Add broccoli and carrots. Cook until tender-crisp. Stir in soup, Milk and pepper, Heat to boiling, Reduce heat to low.
Cover; simmer 10 minutes or until vegetables are tender.
Stir in rice. Cover; remove from heat. Let stand 5 min.
Fluff with fork before serving.
Recipe: Country Burger
* 2 pounds lean ground beef
* 1 (1 ounce) package ranch dressing mix
* 1 egg, lightly beaten
* 3/4 cup crushed saltine crackers
* 1 onion, chopped
* Preheat the grill for high heat.
* In a bowl, mix the ground beef, ranch dressing mix, egg, crushed crackers, and onion. Form into hamburger patties.
* Lightly oil the grill grate.
* Place patties on the grill, and cook 5 minutes per side, or until well done.
Maple Hot Cocoa
* 1/4 cup sugar
* 1 tablespoon baking cocoa
* 1/8 teaspoon salt
* 1 tablespoon butter or margarine
* 4 cups milk
* 1 teaspoon maple flavoring
* 1 teaspoon vanilla extract
* 12 large marshmallows
* In a large saucepan, combine sugar, cocoa and salt. Stir in hot water and butter; bring to a boil.
* Add the milk, maple flavoring, vanilla and 8 marshmallows. Heat through, stirring occasionally, until marshmallows are melted.
* Ladle into mugs and top each with a marshmallow.
* 1 cup marinara sauce
* 2 loaves of frozen bread dough
* 1/2 pound of sliced ham
* 1/2 pound of sliced salami
* 2 cups shredded mozzarella cheese
* Thaw bread.
* Preheat oven to 375 degress F.
* Roll each loaf of dough into a rectangle shape, about 8 inches by 12 inches.
* Layer ham, salami down the center of each loaf lengthwise.
* Place mozzarella on top of the meats.
* Fold short ends of each loaf in about 1/2 inch and seal.
* Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls.
* Place rolls on a greased baking sheet, seam down, and bake for 20 minutes or until golden brown.
* Cut each roll into 8 slices and serve with your favorite marinara dipping sauce.
1 egg, beaten
1 cup buttermilk
1 cup self-rising flour
1/3 cup cornmeal
1/2 tsp salt
6 to 8 green tomatoes - cut into 1/4 inch slices
Mix egg and buttermilk in a shallow dish
Mix flour, cornmeal and salt in another shallow dish
Working in batches:
Dip tomato slices into egg mixture (let excess drip back into dish)
Coat with flour mixture
Fry in hot bacon drippings in large heavy skillet until brown - turn only once
Transfer to colander to drain
Frozen, fruity and bright fuchsia in color, our easy-to-make watermelon granita is the perfect way to serve up summer fruit in an inspired new way. We think of it like a snow cone, all grown up.
Frozen Watermelon Granita
Prep time: 20 minutes
Freeze time: 5 1/2 hours
7 cups watermelon, seeded and chopped (look for a large 4-5 lb. watermelon)
1/2 cup sugar
2 tablespoons lemon or lime juice
Pinch of salt
Lemon or lime slices, to garnish
1. Working in batches, purée 2 or 3 handfuls of watermelon in a food processor or blender at a time until smooth.
2. Measure 4 cups puréed watermelon and transfer into a large mixing bowl.
3. Add sugar, citrus juice and salt, whisking until sugar dissolves.
4. Pour mixture into 13”x9” pan and place in freezer for approximately 45 minutes, or until the edges begin to ice.
5. Remove pan from freezer and whisk mixture again. Return to freezer and let sit an additional 45 minutes, or until mixture becomes slushy.
6. Remove pan from freezer again and whisk once more. Return to freezer and let sit 3 hours, or until mixture is solid. Keep frozen until ready to serve (up to one day in advance).
7. To serve, scoop granita into bowls or glasses. Garnish with a wedge of fresh watermelon.
Ice Cream Maker Method:
After step 3, chill the mixture for several hours in the refrigerator. Then, pour it into your ice cream maker and freeze according to the manufacturer’s instructions.
Tip: Instead of the usual bowl, consider serving this beautiful, bright pink granita in something transparent and not-so-expected. Try scooping it into a decorative drinking glass, goblet or old-fashioned mason jar.
If you have access to grapevines – on a grape arbor, or growing wild – you have a treasure trove of taste at hand! Grape leaves have been used in Armenian and Greek cooking since ancient times, my Grandmother and my mother made them all the time and I never learned to make them but thank god my sister does, If you have never tasted Grape Leaves you don't no what your missing.
Here is how to make Grape Leaves!
Choosing Grape Leaves
* Climate will be the final guide, but generally, pick grape leaves in late spring (May, June).
* Grape leaves should be whole, without holes, from vines that have not been sprayed with pesticides.
* Leaves should be light green, and tender (supple). The best are those below the new growth at the top of the plant and above those close to the grapes. Rule of thumb: count down three leaves from the new growth at the end of the vine, and pick the next 2 to 3 leaves, then move on to the next stem.
* Leaves should be medium to large, with no damage, and at least the size of the palm of your hand, large enough to wrap around a filling.
* The leaves from Sultana grapes (Thompson seedless) are hardier and more flexible than other types; however, any variety can be used.
* 2 to 2 1/2 pounds of small fresh leaves = approximately 200- 220 leaves.
After Picking Grape Leaves
Use a sharp knife and cut off the stem. Do not cut into the leaf itself.
Cooking with Fresh Grape Leaves
Bring them from the vine into the kitchen! Rinse well under cold running water and remove stems. Fresh leaves should be blanched before using.
How to Blanch Grape Leaves
* Method 1: Place leaves in a pan, and cover with boiling water. Let sit for 3-5 minutes.
* Method 2: Bring a large pot of water to a boil. Turn off heat and add leaves. Let sit for 3-5 minutes.
Storing Grape Leaves for Future Use
If you think leaves have any kind of residue from the environment (exhaust fumes, any kinds of sprays), choose a method that requires washing and/or blanching before storing.
How to Freeze Grape Leaves
1. If you're not going to use them for at least a couple of months:
Don't rinse or wash. Wipe off fresh leaves to remove moisture and debris, lay one on top of the other and package 50-70 (or however many you think you will need for one recipe) in a plastic bag. Press to remove as much air as you can, close, and freeze flat. Label bags with date and number of leaves.
This method is easy but leaves need at least a couple of months in the freezer to tenderize, and care needs to be taken not to break them while frozen.
If you buy fresh grape leaves and aren't sure about chemicals or sprays, wash and pat dry before freezing.
Defrost in a strainer or colander under running water and use without blanching.
Armenian Grape Leaves Stuffed With Rice
1 cup pearl rice (long grain white rice may be substituted)
2 medium sized white onions chopped fine
1/3 cup Wesson Oil
Salt and Pepper to taste
1/2 cup water
1/2 cup tomato sauce
1 teaspoon dill
1/4 cup chopped parsley
about 50 grape leaves (may be purchased in gourmet shops or in gourmet dept. of a large supermaket)
In a large frying pan, fry onions in oil until limp. Add rice, water, tomato sauce, salt and pepper. Cover and boil a few minutes until the water has been absorbed (if you use long grain rice this will take approx. 20 minutes). Take off heat and add dill and parsley. Stir and let cool. Rinse leaves in warm water and gently snap off stems. Spread a leaf on a small plate, vein side up and stem end toward you. Put a teaspoon of filling near the stem and fold over sides and roll up. Place some unrolled leaves in the bottom of pan to prevent burning. Arrange rolled leaves side by side in pan in several layers. Place a few unrolled leaves on top. Add one cup water, juice of one lemon and three tablespoons Wesson Oil. Simmer over low heat for 20 minutes or bake in 350 degree oven for 20 minutes. Serve cold as an appetizer.
Armenian lamb and rice stuffed grape leaves!
• 1 1/2 lbs. ground lamb or 3/4 lb each lamb and lean ground top round
• 1/2 cup rice or bulghour, or a combination
• 1/4 cup green bell pepper [chopped fine]
• 1/4 cup Armenian or Italian parsley [chopped]
• Cayenne pepper to taste
• 1 teaspoon basil
• 1 teaspoon black pepper or to taste
• 1 teaspoon salt or to taste
• 1 medium yellow onion [chopped]
•Combine the above ingredients and knead into a dough. A little water may be added to ease the blending.
• Grape leaves
• 1 cup water or 1 can Swanson's® chicken broth or beef broth
• 8 oz crushed tomatoes or tomato sauce
• 1/4 cup lemon juice
• Take a large teaspoonfull of the filling and place on the grape leaf and roll up turning in the ends. Take a few of the large tougher leaves and line the bottom of a covered casserole. Place the rolled grape leaves side by side and layer upon layer. Pour over the crushed tomatoes or tomato sauce, lemon juice and broth or 1 cup of water. Cover and cook in a preheated 350 degree oven for about 1 hour. Try this dish with a large dollop of plain yogurt or sour cream on top.
New recipe posted I am trying today yumm it looks good :)
This hearty dip requires little effort. Its base is made by combining pantry-ready ingredients like canned bean dip and taco sauce. Serve it with tortilla chips.
* 1 9-ounce can bean dip
* 1/4 cup picante or taco sauce
* 1 8-ounce container refrigerated guacamole
* 1 8-ounce carton dairy sour cream
* 1 cup shredded cheddar or taco cheese (4 ounces)
* 1/4 cup sliced green onion (2)
* 2 tablespoons sliced pitted ripe olives
* 2/3 cup chopped, seeded tomato (1 medium)
* 8 cups tortilla chips or crackers
1. Combine bean dip and picante sauce; spread into a rectangle about 9-by 5-inches on a serving platter making a layer about 14 inch thick. Next carefully layer avocado dip and sour cream. Top with cheese, green onion, and olives. Cover and chill for 4 to 24 hours.
2. Before serving, sprinkle with chopped tomato. Serve with tortilla chips. Makes 16 appetizer servings (1/4 cup dip and 1/2 cup chips).
Makes: 16 appetizer servings (1/4 cup dip and 1/2 cup chips)
Prep: 15 minutes
Chill: 4 to 24 hours
1 cup white sugar
1 cup shortening
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon each baking soda, baking powder, salt
2 teaspoons cinnamon
1 cup canned pumpkin
white cookie icing
1. preheat oven to 350F
2. In large bowl, mix sugar, egg, shortening and vanilla.
3. Sift together flour, baking soda, baking powder, salt and cinnamon. Stir into the creamed mixture, then stir in pumpkin.
4. Spoon dough onto greased cookie sheets.
5. Bake for 12 minutes, then cool.
6. Write your guests first initial on each cookie with white icing, I've made the pumpkin cookies and given in a nice tin or basket decorate in Halloween theme!