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by Laurie | Apr 11, 2014 | Main Dishes
2 lbs. lean ground beef
1 small onion, diced
1 large can of diced tomatoes, drained
1 1/2 C. tomato ketchup
1-2 T. prepared yellow mustard
1/2 C. sliced dill pickles or pickle relish
1-2 C. shredded cheddar cheese
salt and pepper to taste
Romaine lettuce
1. Brown the hamburger and onions. Drain fat. Add ketchup, mustard, salt and pepper to the meat and cook a few minutes over low heat. Allow meat to cool slightly and add pickle relish and tomatoes. Serve over romaine lettuce and top with cheese.
*You could use fresh plum tomatoes in place of canned. If you like onion, it could be used raw instead of cooked for a stronger flavor.
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by Laurie | Apr 11, 2014 | Desserts, Other Desserts
3 egg whites
pinch of salt
1 C. white sugar
1 T. cornstarch
1 t. lemon juice
1 1/4 C. heavy whipping cream
1/2 C. confectioner’s sugar
1 pint fresh strawberries or other berries, fruit
1. Preheat oven to 300 degrees. Line a sheet pan with parchment paper. Draw a 9 inch circle on the parchment. An easy way is to draw around the outside of a 9″ pan with a pencil.
2. In a large bowl, beat egg whites on high speed until soft peaks form. Add 3/4 C. of sugar gradually, while continuing to whip. Make sure sugar is completely dissolved. Mix together the remaining 1/4 C. sugar with the cornstarch; lightly fold into meringue with lemon juice.
3. Spread a layer of meringue to fit circle on parchment, approx. 1/4 inch think. With remainder of mixture, pipe or spoon swirls around the edges to form a shallow bowl shape.
4. Bake at 300 for 1 hour. Turn off oven, but leave meringue in oven for an additional 30 minutes. When cool, the meringue should be hard on the outside and slightly moist on the inside.
5. In a large bowl, combine the cream and half a cup of confectioners sugar, and whip until thickened. Decorate with fruit of your choice. Strawberries or raspberries are excellent.
From Allrecipes.com
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by Laurie | Mar 2, 2014 | Salads
4 boneless skinless chicken breasts, cut into strips or chunks
1/4 C. balsamic vinegar
1 can diced tomatoes, drained
1/2 t. minced garlic
1/4 t. salt
1/8 t. pepper
6 C. mixed salad greens
1 In a large skillet, saute chicken until no longer pink. Add garlic, cook 1 min. longer.
2. Add vinegar, tomatoes, and seasoning. Cook until heated through. Let cool a little and put over the salad greens.
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by Laurie | Feb 24, 2014 | Breads
1 C. sugar
1 t. salt
1 1/2 C. buttermilk
3 C. flour
1/2 C. butter
1 t. baking soda
1 1/2 C. oatmeal
1-2 T. vanilla extract
Mix the sugar, butter, salt, soda, vanilla and buttermilk. Add the oatmeal and flour. Mix thoroughly. Roll out a section at a time on a floured surface. Place on cookie sheet. Bake at 350 degrees for 14-16 minutes. Makes 5-6 large rounds. Can sprinkle sugar on top before baking if you want it sweeter. Freezes well.
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by Laurie | Feb 24, 2014 | Main Dishes
1 T. soy sauce
2 T. Sesame oil
1 T. Worcestershire sauce
1/2 of a lemon, juiced
4 T. brown sugar
4 T. ketchup
6 pork chops, trimmed
Preheat oven to 350 degrees.
In a small bowl, thoroughly blend soy sauce, oil, Worcestershire, lime juice, brown sugar and ketchup.
Place pork chops in a baking dish and spread with 1/2 of the sauce.
Bake for 30 minutes and then turn and spread with the remaining sauce. Cook another 30 minutes or until done.
I’ve also marinated in a Ziploc and cooked on the top of the stove.
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by Laurie | Feb 24, 2014 | Appetizers
3 oz. cream cheese, softened
1 t. salad dressing
2 t. horseradish sauce
2 T. pickle relish
5 slices luncheon meat
Blend cheese, salad dressing, horseradish and pickle relish. Spread between slices of meat and refrigerate. Cut into wedges if round or strips if rectangular.
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by Laurie | Feb 24, 2014 | Salads
1 small red onion, diced
1 can of diced tomatoes
1 lb. lean ground beef
1/2 c. dill pickles, diced or prepared pickle relish
1 C. ketchup
1 T. prepared yellow mustard
8 c. romaine lettuce
1 C. shredded cheddar cheese
Cook the ground beef and onions until done. Combine the pickles, ketchup and mustard. Add the ground beef. Spoon over lettuce and top with tomatoes and cheese.
6 servings
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by Laurie | Jan 28, 2014 | Christmas Recipes, Cookies
1 C. butter, softened
1 C. sugar
1 t. vanilla extract
1/2 t. almond extract
1 egg
2 t. baking powder
3 C. flour
1. Preheat oven to 350 degrees.
2. In the bowl of your mixer cream butter and sugar until smooth.
3. Beat in extracts and egg.
4. In a separate bowl, combine baking powder with flour and add a little at a time to wet ingredients. The dough will be very stiff. If it becomes too stiff for your mixer turn out the dough onto a countertop surface. Wet your hands and finish off kneading the dough by hand.
5. Do not chill dough! Divide into workable batches, roll out onto a floured surface and cut. You want these cookies to be on the thicker side (closer to 1/4 inch).
6. Bake at 350 for 6-8 minutes. Let cool on the cookie sheet until firm enough to transfer to a cooling rack.
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by Laurie | Jan 28, 2014 | Breads
2 C. all-purpose flour
1 t. baking soda
1/4 t. salt
1/2 C. butter
1/2 C. applesauce
3/4 C. brown sugar
2 eggs, beaten
1 t. vanilla extract
1 t. cinnamon
3 bananas, mashed
Preheat oven to 350 degrees. Lightly grease a 9×5 loaf pan.
In a large bowl, combine flour, baking soda, salt and cinnamon. In a separate bowl, cream together butter, vanilla and brown sugar. Stir in eggs, applesauce and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 1 hr. 15 minutes or until a toothpick comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Servings: 12
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by Laurie | Jan 7, 2014 | Salads
8 oz. small pasta of your choice
1 can (15 oz.) black beans, drained and rinsed
1 can (4 oz.) green chilies, drained
2 med.roasted peppers, diced
1/2 C. chopped green onions, optional
6 oz. mozzarella or Swiss cheese, cubed
Dressing:
1/2 C. low-fat Mayo
1/4 C. fat-free sour cream
1 t. chili powder
1/4 t. cumin
Dash of hot pepper sauce
Dash of onion salt and garlic salt
Salt and pepper to taste
In a large saucepan, cook macaroni in salted water until al dente. Drain and rinse under cold water. Drain well and place in a large bowl. Add beans, green chilies, roasted peppers, onions and cheese. Set aside.
In a small bowl, combine Mayo, sour cream, chili powder, cumin, pepper sauce and salt and pepper. Add to macaroni mixture. Mix gently. Refrigerate until ready to serve.
