Thursday, December 25, 2008
3 cups cabbage, finely shredded
2 tbsps margarine
1 lb lean ground beef
1 medium onion, thinly sliced
1/2 cup celery, diced
1/4 cup red bell pepper, diced
1/4 cup garlic, diced
1 (15-ounce) can tomatoes with juice
2 cups water
1 can red kidney beans
1 tsp chili powder
salt and black pepper
METHOD:In a 5-quart cast iron dutch oven, melt margarine over medium-high heat. Add ground beef and brown until meat is thoroughly cooked. Add onions, celery, bell pepper and garlic. Sauté 3-5 minutes, or until vegetables are wilted. Add tomatoes and, using the back of a spoon, break tomatoes into the meat/vegetables mixture. Add water and beans, blending well until all is incorporated. Add Add cabbage, bring mixture to a rolling boil, reduce to simmer and cook until cabbage is tender. Season to taste using chili powder, salt, pepper .
1 cup sugar
2/3 cup butter
½ teaspoon each vanilla, baking soda, baking powder, salt
2 cups flour
375- for 6-8 minutes roll thin= crispy when edges go brown, they are done- (if you make a double batch, need to put less flour- so when you put flour on the board to roll- that’s where the extra flour comes from)
Tuesday, December 23, 2008
- 3/4 cups Original Bisquick mix
- 1 teaspoon Italian Seasoning
- 2 tablespoons Parmesan
- 1 egg
- 4 chicken breast
- 3 table spoons olive oil
- 2 cups tomato pasta sauce
- 1 cup shredded cheese
- spaghetti or noodles
Mix together ingredients #1-3, in a separate bowl beat the egg. Coat chicken with the Bisquick mix, then dip in the egg and cover in Bisquick mix again. Cook in olive oil 4-6 minutes turn cover and cook 8-10 minutes. Add pasta sauce to skillet, put chicken on top of sauce, cook 2-3 more minutes.
Cook spaghetti or noodles, sever chicken and sauce on top of spaghetti. Sprinkle with cheese.
Just last night I made the chicken alone and served it with mashed potatoes, a vegetable and salad. It was fantastic!! Thanks Tim.
Tim's second recipe is the latest favorite of my husband Jim. Of course he says that after every meal.
- 1 pound hamburger
- onion- chopped
- 2 tablespoons Taco Mix seasoning
- small can green chillies
- tomato sliced or chopped
- 1 cup Bisquick
- 1/4 cup water
- 1/2 cup sour cream
- 1/3 cup mayo
- 1/2 cup cheese
In skillet brown onion and burger together, add Taco seasoning, chillies and tomatoes. In separate bowl mix 1 cup Bisquick and 1/4 cup water- spread in a baking dish I use an 8x8 square dish. Cover the Bisquick with the hamburger mix. Mix the remaining ingredients together and spread over the top. Bake 25-30 minutes.
Friday, December 12, 2008
1 teaspoon vegetable oil
2 1/2 teaspoons water
36 large single stick pretzels
4 ounces semisweet chocolate, finely chopped, divided
Grease a cookie sheet with the vegetable oil. Combine the caramels and the water in a saucepan and melt over low heat stirring frequently or in a covered dish in a microwave
at full power for 1 1/2 minutes.
Dip a single pretzels a few at a time in the caramel about half way leaving a handle of clean pretzel lay on the greased cookie sheet.
Refrigerate until caramel is firm.
Melt 3 ounces of the chocolate. Remove from heat. While the chocolate is still hot, mix the remaining 1 ounce of chocolate into the melted chocolate in 2 additions, stirring until each addition is completely melted before adding the next.
Lift the caramel covered pretzels from the sheet and dip one at a time into the chocolate. Coat completely and lift. Shake off excess chocolate by rapping on the edge of the bowl lightly. Remove any drips from the bottom by running the fork across the edge of the bowl.
Slide the candy covered pretzel onto a cookie sheet lined with parchment paper or wax paper. Once you get the hang of this decorate the chocolate before it cools. Allow to cool until solid. Let chocolate set at room temperature. Wrap in Saran wrap and tie with a pretty piece of ribbon. Wonderful gift.
6 oz. coating chocolate or semi-sweet chocolate chips
Desired amount of pretzels for dipping1 tbsp. shortening
Place chocolate in top of double boiler over hot, not boiling, water. Add shortening. Stir until mixture begins to melt. Remove from heat and stir until completely melted.
Coatings dip best at 85 degrees. Dip each pretzel in coating Aunt Bobby only dipped half the pretzel. Remove with tongs and lay on baking sheets lined with waxed paper. Chill, uncovered, until coating is set. Stack and store in airtight containers. Makes 4 to 5 dozen.
12 ounce package of chocolate chips. You may use semi-sweet, white chocolate, raspberry flavored, or any other kind of baking chip of your choice.
40 heavy plastic spoons
Deep glass measuring cup
Colored cellophane or Saran Wrap
Chocolate Spoons Instructions
Pour the chips into a heatproof container, such as a measuring cup. A deep cup is the best for this project.
Microwave the cup of chips at half power for one minute. Stir. Repeat in 30 second bursts until chocolate is smooth and fully melted, but do NOT over cook.
Add to the melted chocolate one teaspoon of shortening for each cup of chips. Stir lightly until just blended.
Dip plastic spoons into the chocolate to coat the bowl and about one inch of the handle. If the chocolate starts to harden, microwave 30 seconds at half power.
Lay spoons on wax paper to set. When chocolate spoons have set, put them in the freezer for 15 minutes. This makes them easier to handle when you start to wrap them.Take squares of colored cellophane and wrap the coated spoons. Tie with a pretty ribbon.
Once you have mastered the basic technique, you can experiment! Try drizzling streaks of white chocolate over dipped spoons to create a design. Sprinkle colored sugar on chocolate before it sets for a holiday look.
A bundle of chocolate spoons set in a coffee mug makes a nice gift.
Tie a few spoons to a bag of gourmet coffee beans for a coffee loving friend.
Keep spoons on hand during the holidays to use when serving drinks to your visitors.