Fantastic Quick Great Tasting Roast.
Season the roast with oregano, thyme, salt, pepper, garlic powder, onion powder and Rosemary,
Cut up and brown an onion and the roast in olive oil,
Use one packet of Lipton's dry onion soup and 2 cups of water
Bring the pressure cooker up to full power for 30 minutes and let it cool off on it's on.
Add potatoes, veggies, bring to full power for 3 minutes and cool on own.
Done!!!!
Fantastic Meal in no time at all.
Venison takes less time to cook than beef so be careful when timing the cooking. Better to do less time and check.
Monday, December 20, 2010
Monday, December 13, 2010
Guilt-Free Coconut Macaroons
by Crown Hill Curves
Ingredients-
1 1/3 c flake unsweetened coconut
1/3 c Splenda
2 T almond flour
1/8 tsp salt
2 egg whites, beaten but not whipped
1/2 t almond extract (or whatever flavor your desire)
Directions-
In a large bowl combine coconut, Splenda, flour, and salt.
Stir in egg whites and almond extract, mixing well.
Drop by teaspoonfulls onto lightly greased baking sheets.
Bake at 325 degrees for 20-25 minutes until edges of cookies are golden brown.
Do NOT overbake-they burn easily!
Remove from baking sheets immediately.
Store in an airtight container.
Makes 8 cookies
Nutrition per cookie-57 calories, 2.2 g carbs, 1.5 g protein, >1 g fiber.
Ingredients-
1 1/3 c flake unsweetened coconut
1/3 c Splenda
2 T almond flour
1/8 tsp salt
2 egg whites, beaten but not whipped
1/2 t almond extract (or whatever flavor your desire)
Directions-
In a large bowl combine coconut, Splenda, flour, and salt.
Stir in egg whites and almond extract, mixing well.
Drop by teaspoonfulls onto lightly greased baking sheets.
Bake at 325 degrees for 20-25 minutes until edges of cookies are golden brown.
Do NOT overbake-they burn easily!
Remove from baking sheets immediately.
Store in an airtight container.
Makes 8 cookies
Nutrition per cookie-57 calories, 2.2 g carbs, 1.5 g protein, >1 g fiber.
Friday, December 10, 2010
Marinated Mushrooms
Source: Denise Gifford
Yield: appetizer offering
Ingredients:
1 lb button mushrooms
1 cup olive oil
1/3 cup vinegar
4 cloves garlic, crushed
1 tsp dry mustard
1 tsp salt
½ tsp pepper
Directions:
1.Clean mushrooms (wipe with damp cloth). Remove stems.Depending on the size, you may want to cut in half so they are pop-in-your-mouth-bite-size.
2.Combine oil, vinegar, garlic, mustard, salt and pepper in a medium bowl. Mix well.
3.Add mushrooms.
4.Marinate for several hours (or overnight).
5.Drain (I didn’t) and serve with toothpicks.
Tamari Cashews
Ingredients:1 tablespoon canola or sunflower oil
1 pound broken cashews
2 tablespoons soy sauce
Directions:
1.Preheat the oven to 35df. Pour the oil into a baking dish and add the nuts, turning them in the oil. Roast in the oven, for about 15minutes, turning occasionally, until golden.
2.Remove the baking dish from the oven and sprinkle the soy sauce over the nuts, turning and coating them.
3.Return to the oven for an additional 5 minutes.
4.Cool and store in a sealable container.
Smiley Face Shrimp
The Bubba Gump Shrimp Co. Cookbook
Yield: 25 appetizer servings
3 quarts water1 large lemon, sliced4 pounds unpeeled large fresh shrimp
(for the above, I cheat and use 31-40 count cooked, tail-on frozen shrimp and just thaw it and peel off the tail!)
2 cups vegetable oil
¼ cup hot sauce
1 tablespoon minced garlic1 tablespoon olive oil
1-1/2 tsp salt
1-1/2 tsp Old Bay seasoning
1-1/2 tsp dried basil
1-1/2 tsp dried oregano
(12/27/2008 use about 1-1/2 tbsp Italian seasoning for these
three of basil, oregano, & thyme)
1-1/2 tsp dried thyme
1-1/2 tsp minced fresh parsley (12/27/2008 use 2 tbsp)
Bring water and lemon to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water (these steps are only used if you follow the recipe for fresh shrimp rather than my cheater method!) Chill. Peel and devein shrimp. Place shrimp in a large shallow dish.
Combine vegetable oil and remaining ingredients; stir well, and pour over shrimp. Cover and chill at least 8 hours. Drain before serving (no way!! It would be a waste of good dipping sauce!!).
Serve with sliced baguette (to dip in sauce).
Stuffed Mushrooms
Wonderful appetizer – guaranteed winner!
Ingredients:
1 pound of large, stuffing mushrooms (caps approx 1-1/2 inches across)
3 tablespoons butter
½ cup onion, finely chopped
¾ cup gluten-free bread crumbs (pulse bits of gluten-free bread in food processor to acquire)
½ teaspoon salt
2 cloves garlic, minced freshly ground pepper to taste
1 teaspoon Italian seasoning
¼ cup cream (half-and-half)
¼ cup finely grated Parmesan cheese
2 tablespoons chopped parsley
Directions:
1.Clean the mushrooms and gently pull the stem from each cap, setting the caps aside.
2.Chop the mushroom stems and set aside. Heat butter in a skillet over medium heat. Add the onion and garlic and cook for 1 minute.Add the chopped stems and cook for an additional 2 to 3 minutes. Stir in the bread crumbs, salt, pepper, and Italian seasoning, and continue to cook for 1 minute more. Remove from heat and stir in cream and grated cheese.
3.Using a small spoon, fill each mushroom cap with the mushroom mixture. Place the filled mushrooms on a baking sheet and put under the preheated oven broiler for 5 to 7 minutes or until the tops are browned and caps have softened and are slightly juicy.
4.Sprinkle the tops with chopped parsley and serve hot or warm.
Source: Denise Gifford
Yield: appetizer offering
Ingredients:
1 lb button mushrooms
1 cup olive oil
1/3 cup vinegar
4 cloves garlic, crushed
1 tsp dry mustard
1 tsp salt
½ tsp pepper
Directions:
1.Clean mushrooms (wipe with damp cloth). Remove stems.Depending on the size, you may want to cut in half so they are pop-in-your-mouth-bite-size.
2.Combine oil, vinegar, garlic, mustard, salt and pepper in a medium bowl. Mix well.
3.Add mushrooms.
4.Marinate for several hours (or overnight).
5.Drain (I didn’t) and serve with toothpicks.
Tamari Cashews
Ingredients:1 tablespoon canola or sunflower oil
1 pound broken cashews
2 tablespoons soy sauce
Directions:
1.Preheat the oven to 35df. Pour the oil into a baking dish and add the nuts, turning them in the oil. Roast in the oven, for about 15minutes, turning occasionally, until golden.
2.Remove the baking dish from the oven and sprinkle the soy sauce over the nuts, turning and coating them.
3.Return to the oven for an additional 5 minutes.
4.Cool and store in a sealable container.
Smiley Face Shrimp
The Bubba Gump Shrimp Co. Cookbook
Yield: 25 appetizer servings
3 quarts water1 large lemon, sliced4 pounds unpeeled large fresh shrimp
(for the above, I cheat and use 31-40 count cooked, tail-on frozen shrimp and just thaw it and peel off the tail!)
2 cups vegetable oil
¼ cup hot sauce
1 tablespoon minced garlic1 tablespoon olive oil
1-1/2 tsp salt
1-1/2 tsp Old Bay seasoning
1-1/2 tsp dried basil
1-1/2 tsp dried oregano
(12/27/2008 use about 1-1/2 tbsp Italian seasoning for these
three of basil, oregano, & thyme)
1-1/2 tsp dried thyme
1-1/2 tsp minced fresh parsley (12/27/2008 use 2 tbsp)
Bring water and lemon to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water (these steps are only used if you follow the recipe for fresh shrimp rather than my cheater method!) Chill. Peel and devein shrimp. Place shrimp in a large shallow dish.
Combine vegetable oil and remaining ingredients; stir well, and pour over shrimp. Cover and chill at least 8 hours. Drain before serving (no way!! It would be a waste of good dipping sauce!!).
Serve with sliced baguette (to dip in sauce).
Stuffed Mushrooms
Wonderful appetizer – guaranteed winner!
Ingredients:
1 pound of large, stuffing mushrooms (caps approx 1-1/2 inches across)
3 tablespoons butter
½ cup onion, finely chopped
¾ cup gluten-free bread crumbs (pulse bits of gluten-free bread in food processor to acquire)
½ teaspoon salt
2 cloves garlic, minced freshly ground pepper to taste
1 teaspoon Italian seasoning
¼ cup cream (half-and-half)
¼ cup finely grated Parmesan cheese
2 tablespoons chopped parsley
Directions:
1.Clean the mushrooms and gently pull the stem from each cap, setting the caps aside.
2.Chop the mushroom stems and set aside. Heat butter in a skillet over medium heat. Add the onion and garlic and cook for 1 minute.Add the chopped stems and cook for an additional 2 to 3 minutes. Stir in the bread crumbs, salt, pepper, and Italian seasoning, and continue to cook for 1 minute more. Remove from heat and stir in cream and grated cheese.
3.Using a small spoon, fill each mushroom cap with the mushroom mixture. Place the filled mushrooms on a baking sheet and put under the preheated oven broiler for 5 to 7 minutes or until the tops are browned and caps have softened and are slightly juicy.
4.Sprinkle the tops with chopped parsley and serve hot or warm.
Getting Ready For the Holidays
Appetizers:
Holiday Stuffed Mushrooms
by S/V Hoptoad
mushroom with stem taken out - save stems
stove top stuffing
ground pork sausage
- cook stove top, pork, and cut up mushroom stems together
- Stuff mushrooms with mixture
- drizzle with olive oil (optional)
- bake just to warm up
YUM
Bit hit at a Christmas party recently. Taste like Turkey dinner without all of the fuss of a turkey!
PARTY ON
Cream Cheese and Shrimp
Room temperature cream cheese
can of shrimp over the cream cheese
cocktail sauce over shrimp
sprinkle shredded cheese on top
Serve with crackers or celery
Crescent rolls and little smokies
Roll out rolls and cut in half so you have 2 wedges from one.
Wrap dough around little smoky sausages.
Bake as directed on crescent roll package.
Philly cream cheese, smoked salmon (or fresh cooked), capers, fine minced red onion (or shallots or regular) spread on baguette bread or crackers...
Bring cream cheese to room temp, flake salmon, a tablespoon or so of capers,less than half a minced onion...mix it up.
by S/V Marcy
Holiday Stuffed Mushrooms
by S/V Hoptoad
mushroom with stem taken out - save stems
stove top stuffing
ground pork sausage
- cook stove top, pork, and cut up mushroom stems together
- Stuff mushrooms with mixture
- drizzle with olive oil (optional)
- bake just to warm up
YUM
Bit hit at a Christmas party recently. Taste like Turkey dinner without all of the fuss of a turkey!
PARTY ON
Cream Cheese and Shrimp
Room temperature cream cheese
can of shrimp over the cream cheese
cocktail sauce over shrimp
sprinkle shredded cheese on top
Serve with crackers or celery
Crescent rolls and little smokies
Roll out rolls and cut in half so you have 2 wedges from one.
Wrap dough around little smoky sausages.
Bake as directed on crescent roll package.
Philly cream cheese, smoked salmon (or fresh cooked), capers, fine minced red onion (or shallots or regular) spread on baguette bread or crackers...
Bring cream cheese to room temp, flake salmon, a tablespoon or so of capers,less than half a minced onion...mix it up.
by S/V Marcy
- Cream cheese with cocktail sauce and shrimp on top with wheat thin crackers
- Refried beans with cheddar cheese melted on top and chips or
- 5 layer dip..with refried beans, sour cream, salsa, green onions and cheddar cheese-serve with corn chips or crackers
- Celery with cream cheese
- Veggies and dip
- Smoked salmon, cream cheese, diced red onion and capers with crackers.
Ham Rolls
Deli ham cut thin, spread cream cheese then roll a dill pickle, slice the ham-dill pickle and serve with toothpicks
Meat Balls in BBQ- or little smokies
Bag of meatballs in BBQ sauce, warm, serve with toothpicks
Saturday, December 4, 2010
Venison Burger Patties
16 cups packed raw ground venison
9 eggs
2 cups Italian Bread Crumbs
1 1/2 T Lawry Seasoning Salt
1 tsp. Garlic powder
1 T black pepper
Blend and put 1/2 c. mix into patty press (1/4#)
From S/F New Venture
Thanks!!!
9 eggs
2 cups Italian Bread Crumbs
1 1/2 T Lawry Seasoning Salt
1 tsp. Garlic powder
1 T black pepper
Blend and put 1/2 c. mix into patty press (1/4#)
From S/F New Venture
Thanks!!!
Tuesday, November 30, 2010
It Just Keeps Getting Better
Venison Steaks
one can of tomato sauce
Seasonings:
onion and garlic powder, thyme, oregano, Italian seasoning
Lightly brown steaks in olive oil, add tomato sauce and season well.
Simmer for about 3-5 minutes depending on the thickness of the steak.
Serve with side dishes. Yum!!
one can of tomato sauce
Seasonings:
onion and garlic powder, thyme, oregano, Italian seasoning
Lightly brown steaks in olive oil, add tomato sauce and season well.
Simmer for about 3-5 minutes depending on the thickness of the steak.
Serve with side dishes. Yum!!
Monday, November 22, 2010
Sitka Venison Roast
Mouth Watering Roast seasoned like Mom's roast Beef!!
Ingredients;
Venison Roast
onion, sliced
seasoning; thyme, oregano, garlic powder, onion powder, salt, pepper (generous amounts of all)
In roasting pan, cover bottom of pan with olive oil, slice onions and lay in bottom of pan, season roast, add 3 tablespoons of water and cover.
Cook in oven until meat thermometer reaches 145 degrees. Watch the meat carefully it will be slightly pink in the center.
A 2.75 roast in my oven took 1hour and 45 minutes-
Ingredients;
Venison Roast
onion, sliced
seasoning; thyme, oregano, garlic powder, onion powder, salt, pepper (generous amounts of all)
In roasting pan, cover bottom of pan with olive oil, slice onions and lay in bottom of pan, season roast, add 3 tablespoons of water and cover.
Cook in oven until meat thermometer reaches 145 degrees. Watch the meat carefully it will be slightly pink in the center.
A 2.75 roast in my oven took 1hour and 45 minutes-
Pan-Fried Sitka Deer
Pan-Fried Sitka Deer
Basic Recipe
Thaw Venison on a colander sitting in a pan, stail juices drain away.
When ready to cook rinse venison quickly under cool water, and pat dry with a paper towel.
In skillet put 1-2 Tablespoons of virgin olive oil. Get pan very hot over high flame. Fry steak 45 seconds to 1.5 minutes per side, turning only once. Serve hot and juicy. Steak will have pink to barely pink center. Salt and pepper to taste.
Jazz It Up:
Season steak in pan with sausage seasoning on each side. Steak will taste similar to a pork chop and is super in a biscuit sandwich, with eggs, with candied yam, with a baked sweet potato, with applesauce, or with long grain and wild rice.
As virgin olive oil heats for basic recipe, toss in a pinch of rosemary. In a short time, the olive oil will absorb the rosemary oil and flavor. Remove rosemary and fry steaks as in basic recipe.
Serve hot steaks with a pat of garlic butter on top, or butter seasoned with favorite herbs. Or put a dollop of warm sour cream and fresh chopped chives. Or even a dollop of warm Red
Current Jelly on top, or on the side.
Marinate steaks for 30 minutes in Worchestershire Sauce with a splash of Liquid Smoke. Salt and pepper. Fry as in Basic Recipe or fry in butter. Add onions and green peppers for stir fry, if desired.
Grill Recipe 1
Season Venison Steak with garlic salt and black pepper. Grill over mature coals, turning and basting with butter every minute till you achieve desired doneness. Ballpark would be five to six minutes, depends on fire, distance of meat from fire, etc.
Grill Recipe 2
Marinade Salt Coarse, Ground Black Pepper,Green Onion Tops or Dried ChivesWorchestershire Sauce to cover
Sauce(Boil together)1 Cup Butter1/4 Cup Lemon Juice-more for a stronger lemon flavor
2 Teaspoons Salt
1 Teaspoon Pepper
2 Tablespoons Worchestershire Sauce
2 Diced Jalapeno Peppers
Marinate Venison Steaks for 30 minutes to 2 hours to absorb flavor. The longer the time, the stronger the flavor. Remove Venison Steaks from Marinade.
Apply sauce to marinated steaks before grilling on low coals till centers are hot and pink to taste. Baste with sauce during grilling and after removing from fire.
Chicken Fried Steaks
Before placing steaks in skillet in Basic Recipe, pat dry again, beat with a meat mallet or edge of a plate, and dust in flour. Dip in buttermilk. Dust again with flour, salt, and pepper. Fry in virgin olive oil until brown.
Make gravy after steaks have been removed from pan by...
adding one Tablespoon flour to skillet for each Tablespoon of oil left in skillet. As flour starts to brown, add 1 cup milk for each Tablespoon of flour already added. Stir contantly until thick and creamy. Add salt and pepper to taste.
Venison Steaks in Mustard Sauce
Saute 1/2 finely chopped medium onion or equal shallots in 2 Tablespoons virgin olive oil. When nearly done, add steak to skillet and brown quickly on both sides.
Reduce heat, pour in 2/3 cup dry white wine. Cover and simmer for ten minutes.
Turn steaks at five minute mark. Remove meat and keep warm.
Boil cooking juices until about 3 Tablespoons left in pan.
Add 6 Tablespoons heavy cream,
2 Tablespoons strong mustard,
salt and pepper.
Boil over high heat one minute until thick. Pour over meat and serve immediately.
Cream, and Noodles
Pan-fry steaks as in Basic Recipe. Set aside on warm tray.
Saute in butter or margarine,
5-8 sliced mushrooms,
1/2 diced medium onion, and
2 cloves crushed garlic.
Add 1/2 teaspoon curry powder,
1 teaspoon Kitchen Bouquet.
Saute until onions are clear.
Reduce heat and add 1/2 cup heavy whipping cream.
Stir until thickened. If desired, add 1 teaspoon Red Current Jelly, Jalapeno Jelly, or Mint Jelly. Serve steaks with cooked wide noodles. Pour sauce over top of meat.
Basic Recipe
Thaw Venison on a colander sitting in a pan, stail juices drain away.
When ready to cook rinse venison quickly under cool water, and pat dry with a paper towel.
In skillet put 1-2 Tablespoons of virgin olive oil. Get pan very hot over high flame. Fry steak 45 seconds to 1.5 minutes per side, turning only once. Serve hot and juicy. Steak will have pink to barely pink center. Salt and pepper to taste.
Jazz It Up:
Season steak in pan with sausage seasoning on each side. Steak will taste similar to a pork chop and is super in a biscuit sandwich, with eggs, with candied yam, with a baked sweet potato, with applesauce, or with long grain and wild rice.
As virgin olive oil heats for basic recipe, toss in a pinch of rosemary. In a short time, the olive oil will absorb the rosemary oil and flavor. Remove rosemary and fry steaks as in basic recipe.
Serve hot steaks with a pat of garlic butter on top, or butter seasoned with favorite herbs. Or put a dollop of warm sour cream and fresh chopped chives. Or even a dollop of warm Red
Current Jelly on top, or on the side.
Marinate steaks for 30 minutes in Worchestershire Sauce with a splash of Liquid Smoke. Salt and pepper. Fry as in Basic Recipe or fry in butter. Add onions and green peppers for stir fry, if desired.
Grill Recipe 1
Season Venison Steak with garlic salt and black pepper. Grill over mature coals, turning and basting with butter every minute till you achieve desired doneness. Ballpark would be five to six minutes, depends on fire, distance of meat from fire, etc.
Grill Recipe 2
Marinade Salt Coarse, Ground Black Pepper,Green Onion Tops or Dried ChivesWorchestershire Sauce to cover
Sauce(Boil together)1 Cup Butter1/4 Cup Lemon Juice-more for a stronger lemon flavor
2 Teaspoons Salt
1 Teaspoon Pepper
2 Tablespoons Worchestershire Sauce
2 Diced Jalapeno Peppers
Marinate Venison Steaks for 30 minutes to 2 hours to absorb flavor. The longer the time, the stronger the flavor. Remove Venison Steaks from Marinade.
Apply sauce to marinated steaks before grilling on low coals till centers are hot and pink to taste. Baste with sauce during grilling and after removing from fire.
Chicken Fried Steaks
Before placing steaks in skillet in Basic Recipe, pat dry again, beat with a meat mallet or edge of a plate, and dust in flour. Dip in buttermilk. Dust again with flour, salt, and pepper. Fry in virgin olive oil until brown.
Make gravy after steaks have been removed from pan by...
adding one Tablespoon flour to skillet for each Tablespoon of oil left in skillet. As flour starts to brown, add 1 cup milk for each Tablespoon of flour already added. Stir contantly until thick and creamy. Add salt and pepper to taste.
Venison Steaks in Mustard Sauce
Saute 1/2 finely chopped medium onion or equal shallots in 2 Tablespoons virgin olive oil. When nearly done, add steak to skillet and brown quickly on both sides.
Reduce heat, pour in 2/3 cup dry white wine. Cover and simmer for ten minutes.
Turn steaks at five minute mark. Remove meat and keep warm.
Boil cooking juices until about 3 Tablespoons left in pan.
Add 6 Tablespoons heavy cream,
2 Tablespoons strong mustard,
salt and pepper.
Boil over high heat one minute until thick. Pour over meat and serve immediately.
Cream, and Noodles
Pan-fry steaks as in Basic Recipe. Set aside on warm tray.
Saute in butter or margarine,
5-8 sliced mushrooms,
1/2 diced medium onion, and
2 cloves crushed garlic.
Add 1/2 teaspoon curry powder,
1 teaspoon Kitchen Bouquet.
Saute until onions are clear.
Reduce heat and add 1/2 cup heavy whipping cream.
Stir until thickened. If desired, add 1 teaspoon Red Current Jelly, Jalapeno Jelly, or Mint Jelly. Serve steaks with cooked wide noodles. Pour sauce over top of meat.
Sunday, November 21, 2010
Sitka Deer Backstraps
We picked up our first Sitka deer meat today and I cooked the backstraps for dinner.
Backstraps can be called lions, tenderloins, steaks, backstraps or other common names.
These fantastic tenderloins melted in our mouths.
Ingredients;
Backstraps
onion, slices for frying
mushrooms, cut up for frying
seasonings; thyme, oregano, garlic powder, onion powder,
In frying pan, olive oil to cover pan, fry all ingredients above, watch the meat carefully, deer meat does not need to be cooked as long as beef. It will appear to be slightly red.
Backstraps can be called lions, tenderloins, steaks, backstraps or other common names.
These fantastic tenderloins melted in our mouths.
Ingredients;
Backstraps
onion, slices for frying
mushrooms, cut up for frying
seasonings; thyme, oregano, garlic powder, onion powder,
In frying pan, olive oil to cover pan, fry all ingredients above, watch the meat carefully, deer meat does not need to be cooked as long as beef. It will appear to be slightly red.
Friday, July 9, 2010
Welcome Home Sam!! CHICKEN DIVAN
Thanks Shayna for making all of us this wonderful meal. You are the best!!1 package frozen broccoli florets, cooked (14 oz)
4-5 boneless chicken breasts, cooked and pulled into pieces
2/3 cup mayonnaise
1/2 cup evaporated milk (powdered milk with less water will work as a substitute)
1 cup grated cheddar cheese
1 t lemon juice
1 can cream of chicken soup
buttered crumbs - I melt about 3/4 stick of butter and mix it with pre-made bread crumbs - those crumbs come in a cylinder shaped package, and I use about a third of it.
In 9x13 baking dish, place broccoli. Then cover with chicken. Cover with remaining ingredients mixed together. Sprinkle with buttered crumbs. Bake at 350 for 20-30 minutes.
Monday, July 5, 2010
Great for the Potlucks
Tri-Color Rotini
1 1/2 cup cucumbers, peeled, seeded and diced
1 cup black olives
11/2 cup diced tomatoes- or cherry tomatoes
8 oz chicken-cooked, or canned
1/4 cup fresh basil, chopped
1 cup broccoli
2 cups- 16 oz Italian dressing
1/2 cup Parmesan cheese or Feta cheese
Cook pasta according to package directions. When pasta is done, rinse until cool to touch. toss pasta with all other ingredients. Save the Italian dressing until ready to serve.
Be creative add other ingredients to your taste.
1 1/2 cup cucumbers, peeled, seeded and diced
1 cup black olives
11/2 cup diced tomatoes- or cherry tomatoes
8 oz chicken-cooked, or canned
1/4 cup fresh basil, chopped
1 cup broccoli
2 cups- 16 oz Italian dressing
1/2 cup Parmesan cheese or Feta cheese
Cook pasta according to package directions. When pasta is done, rinse until cool to touch. toss pasta with all other ingredients. Save the Italian dressing until ready to serve.
Be creative add other ingredients to your taste.
Wednesday, May 26, 2010
Meat Turnovers
Mix and Brown:
1 envelope beef mushroom mix
1/2 cup sliced water chestnuts
1/2 pound ground beef
2 tablespoons chopped onion
-------------------------------------
2 packages refrigerated crescent rolls
Separate dough, cut in half, place spoon full of ingredients in center, fold, seal edges and place on ungreased cookie sheet.
Bake 15 min at 375
1 envelope beef mushroom mix
1/2 cup sliced water chestnuts
1/2 pound ground beef
2 tablespoons chopped onion
-------------------------------------
2 packages refrigerated crescent rolls
Separate dough, cut in half, place spoon full of ingredients in center, fold, seal edges and place on ungreased cookie sheet.
Bake 15 min at 375
Bread Hamburger Rolls
Brown:
Hamburger season to taste, onion chopped, cabbage chopped, and tomato sauce
Use home made bread dough or frozen bread dough thawed
Tear off bread, roll and fill with hamburger mix, pinch together. Grease pan,bake at 375 until brown top with butter.
I made these while crossing an ocean- great item to eat on a watch, warm or cold.
Hamburger season to taste, onion chopped, cabbage chopped, and tomato sauce
Use home made bread dough or frozen bread dough thawed
Tear off bread, roll and fill with hamburger mix, pinch together. Grease pan,bake at 375 until brown top with butter.
I made these while crossing an ocean- great item to eat on a watch, warm or cold.
Spinach Pie Jim's Fav
Crust:
1 box seasoned croutons
1/2 cup margarine melted
Filling:
6 Tablespoons Parmesan cheese
1 10 oz package of frozen chopped spinach, thawed, drained
1 cup small curd cottage cheese
4 oz. Monterey Jack cheese- cut into cubes
3 eggs beaten
1/4 cup onion-chopped
1 clove garlic
Preheat oven to 350, make crust- press into sides of pie plate
mix everything else
Bake for 35 minutes.
1 box seasoned croutons
1/2 cup margarine melted
Filling:
6 Tablespoons Parmesan cheese
1 10 oz package of frozen chopped spinach, thawed, drained
1 cup small curd cottage cheese
4 oz. Monterey Jack cheese- cut into cubes
3 eggs beaten
1/4 cup onion-chopped
1 clove garlic
Preheat oven to 350, make crust- press into sides of pie plate
mix everything else
Bake for 35 minutes.
Thursday, January 21, 2010
Waking UP
The activity level here in the harbor is becoming noticeable. It seems the fisherman and eagles have returned and are starting to get things in order. As I walking down the dock yesterday a Stellar Sea Lion decided to charge me. It was scary!! He didn't come on the dock but he clearly wanted to threaten me. It worked!!
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