Supplies Needed for a Well Stocked Emergency Food Shelf.

September 7th, 2009

As I promised on my last blog, here is a list of quick, easy to prepare food items that every cook needs to keep on hand. These items can form the basis of emergency meals or quick and easy meals you have to prepare with short notice.

EMERGENCY MEAL FOOD ITEMS

Meats & Vegetables

Ham
Chicken (boned)

Prepared meat salads

Chicken & dumplings

Pressed meat ( Spam)

Potatoes(instant mashed, whole in a can)

Macaroni, noodles, & spaghetti

Tomatoes(whole pack, sauce, paste & puree)

Rice (brown, white, & instant)

Beans (lima, baked, string, & kidney)

Green Peas

Corn(whole kernel & cream)

Fruits, Fish, Bread mixes & Desserts

Fruit cocktail
Pear halves
Cherries
Applesauce

Salmon
Tuna fish
Lobster
Crab
Shrimp

Sardines

Oysters

Corn bread

Muffin mix

Cake mix

Puddings (instant and canned)

Pie crust mix & prepared pie crusts

Frosting mix

Cookie & Brownie mix

Miscellaneous

Pimentos
Olives

Nuts(walnuts. pecans, almonds)

Bread crumbs

Mushrooms

Spaghetti sauce

Gravy mixes

Milk (canned evaporated, instant)
Cream substitute
Mayonnaise
Salad dressing mixes

Lemon juice

Pickles

We could continue for hours adding to this list, but I suggest looking at it closely and add to or replace with

your favorite ones. This list will provide the items necessary to prepare several quick and easy meals that will feed 4-6 people on short notice or during an emergency( Like when your electricity has gone off).




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Special Hints for Quick & Easy Southern Cooking

September 2nd, 2009

This is a subject that is blogged about on a daily basis, I know because I read most of them. I decided I would talk about timely tips that would benefit the southern cook. Most of the blogs I’ve been reading gives you tips on how to save time in the kitchen. I am always looking for ways to prepare a meal in record time without forfeiting taste or flavor.

So is there a magical secret to carefree cooking? No, but these three elements play an important role in quick and easy food preparation.

1. Advance planning – know the foods you have on hand and how you plan to use them – you’ll save hours when you don’t have to go to the store and pick up a little of this and a little of that to prepare your meals – Keep an emergency shelf that is stocked with foods you can prepare in minutes, such as condensed, canned, or dried foods. (A list to follow)

2. Reliable recipes – for quick and easy foods

3. Tricks of the  homemakers trade – little tips , hints, and secrets passed on from one generation to another,  meant to save time in the kitchen.

SPECIAL HINTS

VEGETABLES

Cook fresh Asparagus -  your coffee maker, after removing the interior parts of maker. You will use less waterand the spears will not become bruised from rolling around.

Remember frozen vegetables – they cook in about 10 minutes and taste great with a touch of herbs and spices.

Add flavor enhancement – melt a little butter in bowl and mix in your favorite herbs, then pour over your vegetables. The butter will coat the vegetables and create a herb-flavored butter sauce.

MEATS

Freeze meat slices -Put meat slices or hamburger patties on a cookie sheet and freeze. Once frozen, place in  plastic bags as they will not stick together.

Easy corned beef supper – Chill a  can of corned beef hash. Remove both ends from the can and push the meat out. Cut into rounds and place them under the broiler three inches from the heat for seven minutes. Turn and spread  each round with mild horseradish. Place a tomato slice and sprinkled cheese on each round. Place back in the  oven and broil an additional five minutes

Watch for an additional post on this subject later. When I return, I will give you the emergency products that make a well stocked shelf.  I will also throw in some more quick and easy recipes for meals.

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I guess I’m not a professional blogger.

July 22nd, 2009

I know to become a professional blogger you have to post every day or at least once a week.  If you have been following my blog, you know that I have been battling cancer.There are more battles in the fight for cancer than just the disease.  Sometimes the cure is as bad or worse than the cure. My last hurdle has been dealing with radiation side effects, including sickness, weakness, seizures, and vision problems. I refuse to let this disease and side effects change what I like to do, so let’s share a few recipes. What happened to the recipes? I guess I got side-tracked before I got that far.Here is a good recipe for caramelizing onions. I never knew how to do it until I ran upon this recipe at this site :

How to Caramelize Onions

  • Several medium or large onions, yellow, white, or red
  • Olive oil
  • Butter (optional)
  • Salt
  • Sugar (optional)

Slice off the root and top ends of the onions, peel the onions. Cut the onions in half. Lay them cut side down and slice the onions lengthwise to desired thickness.

Use a wide sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.)

Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn. The trick is to let them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning. A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes. Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.

Store refrigerated for several days in an air-tight container. This recipe makes about 2 cups.

Here’s a great sounding baked chicken recipe I found on another blog site                     http://weight-watchers-points-recipes.blogspot.com/

Baked Chicken with Dijon and Lime

  • 8 small chicken thighs, skin removed
  • 3 tbsp Dijon mustard
  • 1 tbsp light mayonnaise
  • 1 clove garlic, crushed
  • 1 lime, squeezed, and lime zest
  • 3/4 tsp pepper
  • salt
  • dried parsley

Preheat oven to 400°. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season generously with salt. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.

Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken. Place chicken to fit in a single layer. Top the chicken with dried parsley. Bake until cooked through, about 30-35 minutes. Finish the chicken under the broiler until it is golden brown. Serve chicken with the pan juices drizzled over the top.

I’ve sat here and gone into the dinner hour, do I’ll sign off and add some more later

Janet K

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Eating Binge Is About Over!

June 23rd, 2009

I have been on steroids for …..way too long. I have been battling cancer for about 1-1/2 years. I am on a tapering dose at the moment and will end the treatment on July 1st. This is a very exciting step for me, because I have been declared “cancer free” and this ends all my treatments. Steroids are notorious for changing a small, picky eater into a devouring food machine. I have gained 20 pounds and could eat a horse at times. I have been adding recipes to my site at www.quickandeasycooking.com all morning and now I am going to add some here. If I can get through this session without bingeing, I will have accomplished a major feat.

Enchilada Pie

  • 1 Pound lean ground turkey
  • 2 tsp ground cumin
  • 1 Jar (16 oz) thick and chunky salsa (about 1-3/4 cups)
  • 1 Cup chopped fresh tomato
  • 1 Can (4 oz) chopped green chiles
  • 1 Cup frozen corn kernels
  • 3 Flour tortillas (8 inch size)
  • 1 pkg (8 oz) light 4-cheese Mexican blend
  • Toppings: reduced-fat sour cream and chopped tomato
  • Garnish: cilantro or parsley

1. Heat oven to 350 degrees. Coat a 9-10 inch  deep-dish pie plate or a round 2 1⁄2-3-qt casserole with nonstick cooking spray.

2. Put turkey into a nonstick skillet over medium-high heat. Sprinkle with cumin and cook about 5 minutes, stirring to break up clumps, until meat is no longer pink.

3. Stir in salsa, tomato, chiles and corn. Bring to a simmer and cook about 10 minutes to develop flavors.

4. Put 1 tortilla in bottom of prepared pie plate. Spread with 1⁄2 the meat mixture, then sprinkle with 1⁄3 the cheese. Repeat layers using 1⁄2 the remaining cheese. Top with remaining tortilla; cover with foil.

5. Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes longer or until cheese melts. Let cool 5 to 10 min before cutting in wedges.

Here’s a Dessert that I’ve been wanting to try. I will have to make this as soon as I can. Let me know if you’ve made it or tasted it before.

Chocolate Sheet Cake (Sometimes called a Texas Sheet cake)

CAKE:
Cooking spray
2 teaspoons all-purpose flour
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup water
1/2 cup butter
1/4 cup unsweetened cocoa
1/2 cup low-fat buttermilk
1 teaspoon vanilla extract
2 large eggs

ICING:
6 tablespoons butter
1/3 cup fat-free milk
1/4 cup unsweetened cocoa
3 cups powdered sugar
1/4 cup chopped pecans
2 teaspoons vanilla extract

Preheat oven to 375 Degrees

To prepare the cake, coat a 15 x 10 jelly-roll pan with cooking spray, and dust with 2 teaspoons flour. Set prepared pan aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 3 ingredients (2 cups flour through salt) in a large bowl; stir well with a whisk. Combine water, 1/2 cup butter, and 1/4 cup cocoa in a small saucepan; bring to a boil, stirring frequently. Remove from heat; pour into flour mixture. Beat at medium speed of a mixer until well-blended. Add buttermilk , 1 teaspoon vanilla, and eggs; beat well. Pour batter into prepared pan; bake at 375 F for 17 minutes or until a wooden pick inserted in center comes out clean. Place on wire rack.

To prepare the icing, combine 6 tablespoons butter, milk, and 1/4 cup cocoa in a medium saucepan; bring to a boil, stirring constantly. Remove from heat, and gradually stir in powdered sugar, pecans, and 2 teaspoons vanilla. Spread over hot cake. Cool completely on wire rack.

**Note: You can also make this recipe in a 13 x 9 inch baking pan. Bake at 375 F for 22 minutes.

I got this recipes from the Cooking Light site.

I’ve made myself endure enough of this great tasting, maye not so good for yoy, food. I think I will make myself eat a bowl of chicken noodle soup and get ready for bed. If you believe this, you just don’t know how steroids push you to the limit where food is concerned. I’ll diet later. Enjoy and let me hear from ypu.

JanetK

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Tps to save time in the kitchen

June 18th, 2009

This is a much discussed topic and sometimes the tips are just not anything you think will help your particular circumstances. Trying to put meals on the table in a short amount of time, can be a frustrating ordeal. It is not enough to find a really fast recipe, because you obviously don’t want to serve something fast that you and your family will not enjoy.

I think the best advice is to start with a menu plan. I keep saying I am going to do this, but when I sit down to start, my mind goes biserk.

I am going to list a few tips that I have picked up along the way that seem to help me a lot. If you can think of more tips, please let me know and I will add them.

1. The most simple way to start a menu is by writing out at least 10 meals your family loves to have served to them. It can be simple or elaborate.

2. Before making out your shopping lists, check your refrigerator because you don’t want good food to spoil.

3. Place all your pots, pans, utensils and non-perishables on the counter the night before or in the morning before you leave the house, so that you don’t have to take time to get all these out when you’re ready to cook.

4. Before you begin cooking, decide in what order you will need to cook each item so that they will all be ready at about the same time. You don’t want to first start on something that will only take 15 minutes to cook, when another menu item will take 30 minutes.

5. Prepare casseroles ahead of time. A day or two before you plan on serving your casserole, go ahead and mix all the ingredients together and do any cooking necessary to putting the casserole together. Then all you have to do on the day you’re eating your dish is stick it in the oven and bake it.

6. Do all your chopping and cutting at one time. If you know you’ll be using onion or celery or sweet peppers three nights this week, go ahead and chop enough for all three meals on the less busy night, then it’s ready when you need it later in the week.

7. Try to clean as much as you can while your food is cooking. The more you get cleaned while you’re cooking the less you’ll have to do after mealtime is over.

8. Either use a bag your produce came out of or a plastic grocery bag for your garbage while in the kitchen. Less trips to the trash saves precious time.

9. Before placing uncooked casseroles in the freezer, include anycooking intructions on the label. You won’t need to pull out the recipe again.

10. If you’re going to be making a casserole, lasagna, enchiladas, soups or chilis, go ahead and double up on the recipe. Then eat half and freeze half. On a day you really don’t have a lot of time to cook, you can pull out one of these and have dinner on the table in no time.

11. Since it’s more budget friendly to buy cheese in a block and shred it yourself, than buying it pre-shredded, shred the whole block and put it in a zip storage bag in the refrigerator. You get the same effect as you would if you bought the cheese already shredded.

12. Kids can be a huge help just by setting the table. Depending on their age they may be able to do other kitchen duties also.

13. Empty your dishwasher in the morning so you can start loading dirty dishes as you get them while preparing dinner.

Now a few easy recipes and a couple I think might be interesting to try.

African Casserole (An interesting one)

Ingredients:

  • 1 large onion, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, chopped
  • Small amount oil
  • 2 lbs ground beef
  • 2 tsp. chili powder
  • Dash Worcestershire sauce
  • Salt and pepper
  • 1 (16 oz) can tomatoes
  • 1 (16 oz) can cream corn
  • 1 (8 oz) can tomato sauce
  • 1 (3 1/2 oz) can ripe olives and juice
  • 6-8 oz shell macaroni, cooked
  • 1/4 tsp. oregano
  • Cheddar cheese

Directions:

  1. Saute’ chopped onion, bell pepper, and garlic in small amount of oil until clear.
  2. Remove from pan, saute’ ground beef and add chili powder, worcestershire sauce, salt and pepper.
  3. Add sauteed seasonings, tomatoes, corn and tomato sauce.
  4. Add olives and olive juice.
  5. Taste to adjust salt.
  6. Add macaroni which has been cooked in salt water as directed on package.
  7. Add oregano.
  8. Place in 9X13 inch casserole.
  9. Refrigerate 6-8 hours to allow flavors to blend.
  10. One hour before serving, slice cheese on top.
  11. Bake at 350˚ for 1 hour.

(If glass dish is used, remove from refrigeration sooner and bake at 325 degrees)

Serves 8-10

Santa Fe Soup (Another interesting one)

Ingredients:

  • 2 lbs hamburger
  • 1 can pinto beans
  • 1 can black beans
  • 1 can kidney beans
  • 1 can shoe peg corn
  • 1 can Rotel tomatoes diced, mild
  • 28 oz can crushed tomatoes
  • 1 cup water
  • 1 small onion, chopped
  • 1 pkg Ranch dressing mix
  • 2 pkgs Taco seasoning, mild

Directions:

Stove top Cooking

1. Empty all ingredients (except Ranch dressing and taco seasoning) into a 2-3 quart cooking pot and cook for about 30 minutes.

2. Brown ground beef, drain.

3. Add ranch dressing and taco seasoning to ground meat. Add to ingredients in the pot.

4. Cook until beans are tender and flavors have blended (another 15-20 minutes)

5. Serve over corn chips, and top with cheese and sour cream if desired.

Crockpot method:

  1. Cook hamburger until done, drain.
  2. Add Ranch dressing mix and Taco seasoning to hamburger.
  3. Place in slow-cooker along with other ingredients and cook on high for 3-4 hours or 6-8 hours on low.
  4. Serve over corn chips, and top with cheese and sour cream if desired

Serves: 6-8

SOME SIMPLE SUGGESTIONS FOR MEALS:

Fish: Fish fillets can be sautéed, broiled or grilled within a matter of minutes. Serve with steamed veggies and you have a quick and healthy meal.
Grilled Cheese: Served with soup, grilled cheese sandwiches are the ultimate quick comfort food meal.
Tuna Sandwiches: Mix a can of good tuna with mayo, a little chopped onion and celery to make tuna sandwiches.
Crab Legs: Buy these when they’re on sale, and you’ll have a quick and special meal for date nights at home.
Quesadillas: A vegetarian version with cheddar cheese and black beans can be made in just minutes. Serve with salsa and sour cream.
Waffles or Pancakes: They’re not just for breakfast! Adding these to your dinner menus can help save both time and money.
Pasta Primavera: Toss pasta with veggies like mushrooms, onions and tomatoes. A simple sauce can be created by melting butter and adding a little Parmesan cheese.
Easy Jambalaya: Use minute rice, black beans, shrimp and sausage along with Tabasco to taste make a quick and easy jambalaya.
Egg Sandwiches: Fried eggs on an English muffin topped with a slice of American cheese makes a filling dinner.
Meatballs: Meatballs are a versatile thing to keep in your freezer, whether you buy bagged meatballs or prepare them yourself. Use them with spaghetti sauce and noodles, meatball subs or with cream of mushroom soup over mashed potatoes for meatballs and gravy.

QUICK TURKEY DINNER (Easy)

INGREDIENTS

1 lb. raw ground turkey
1 c. cracker meal or bread crumbs
1/2 c. Egg Beaters
2 tbsp. butter
1 (16 oz.) can whole berry cranberry sauce
1/2 c. water
2 tsp. low-sodium chicken bouillon
Parsley

DIRECTIONS

1. In small bowl, combine turkey, cracker meal and Egg Beaters until well blended. Shape into 8 oval patties.

2. In large skillet, melt butter over medium high heat. Brown patties on both sides. Blend cranberry sauce, water and bouillon, pour over patties. Bring to boil; reduce heat. Cover and simmer 20 minutes.

3. To serve, arrange patties on platter, spoon sauce over patties and garnish with parsley. Serves 8.

Okay, I have to run but visit me again for more reciped and ideas.

See Ya!

JanetK

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Don’t You Just Hate Spam?

May 31st, 2009

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I love Spam! The meat in a can , that is.

I started to write articles because I like to talk and have people interested in what I have to say. I started this blog to do just that and add a few recipes as I go along. Suddenly ever hair-brained imbecile in the world just keeps on logging in and talking about non-nonsensical BS. They should start their own blog, or do they not have enough sense to do that?

Anyway, I might as well expect to have several hundred idiot comments each day and just delete them.

Back to Spam in a can. A lot of people turn up their noses at spam because they think it is made of animal by-products or imitation ingredients. Take a moment to read the can, you’ll be surprised.

Ingredients:

  • Chopped pork shoulder meat with ham meat added.
  • Salt (for binding, flavor, and firmness)
  • Water (to help in mixing)
  • Sugar (for flavor)
  • Sodium Nitrite (for color and as a preservative)

Nutrition Information For SPAM (original style):

  • Calories Per Serving: 170
  • Calories Per Serving From Fat: 140
  • Serving Size: 2 oz.
  • Servings Per Container: 6 (large) or 3.5 (small)
  • Total Fat: 16g
  • Saturated Fat: 6g
  • Cholesterol: 40mg
  • Sodium: 750mg
  • Total Carbohydrates: 0g
  • Fiber: 0g
  • Sugars: 0g
  • Proteins: 7g
  • Vitamin A: 0%
  • Vitamin C: 0%
  • Calcium: 0%
  • Iron: 2%

Now that we have all the facts, let’s get cooking.

Spam Salad

  • 1 can of Spam, regular or low-salt
  • 1/4 cup diced white onion
  • 1/4  cup diced sweet or dill pickle
  • 1 large hard boiled egg, diced
  • ¼ teaspoon celery seed
  • Kraft Sandwich Spread or Salad Dressing to taste
1. Either grind or use a food processor to chop the Spam into the  consistency of coarse hamburger.
2. Mix with other ingredients using enough Sandwich Spread or Salad Dressing to get the spreading consistency you desire. Chill thoroughly. Serve as dip with chips or crackers or make into sandwiches.

Spam and Eggs (Any flavor Spam works here).

1 Can Spam (any flavor-2 slices per serving)

1 Tbsp butter

2 Eggs

Salt & pepper

LA. Hot sauce (optional)

    1. Slice Spam into 3/8 inch thick slices, and fry in butter until it begins to brown. Keep it warm while you cook your eggs.

    2. Fry or scramble two large eggs per serving. If scrambling, add about a teaspoon of water to the bowl as you whip the eggs. Fry eggs in butter to personal taste. Season with salt and black pepper.

    3. Place two slices of the fried Spam on a serving plate and sprinkle lightly with Louisiana Hot Sauce. Place eggs in a vacant spot. Serve with hot biscuits or toast, hash browns or grits optional. You can use a zesty picante sauce to replace the hot sauce of you like.

Country Rice Salad

Ingredients:
1/4 cup olive oil
10-oz pkg frozen peas, thawed & drained
9 green onions, sliced 1/4″
1/2 cup chopped fresh parsley
1 1/2 tsp paprika
3 1/2-oz pkg sliced pepperoni
1/2 tsp cumin
1 red pepper, cut into 1/4″ strips
2 cups rice
1 green pepper, cut into 1/4″ strips
2 (14 1/2-oz) cans chicken broth
12-oz can SPAM, cut into 2×1/4″ strips

Directions:
In 3-quart saucepan heat oil over medium heat. Add green onions; cook over medium heat, stirring occasionally, until onion is tender. Add paprika and cumin; stir to blend. Add rice, coating grains with oil. Add chicken stock; stir to combine. Cook over low heat until rice is tender and all liquid is absorbed (20 to 30 minutes). Meanwhile, in skillet cook SPAM over medium heat, turning occasionally, until SPAM is heated through (4 to 5 minutes). Add peas and chopped parsley to rice mixture. Stir in remaining ingredients or arrange ingredients on salad. Serve at room temperature.

Three Bean Salad

Ingredients:
7-oz can SPAM, cubed 1/2″
1/3 cup choppd onion
16-oz can cut green beans, drained
1/3 cup cooking oil
1/3 cup sugar
16-oz can yellow wax beans, drained
1/4 tsp pepper
1/3 cup cider vinegar
16-oz can kidney beans, drained
1 tbsp stone ground mustard

Directions:
In medium bowl combine SPAM, green beans, wax beans, kidney beans and onion. In small bowl combine remaining ingredients; pour over SPAM mixture. Stir gently, mixing thoroughly. COver; refrigerate 2 to 3 hours or until serving time.

Well, it’s 5:45 a.m. and I think I’ve talked enough about Spam. If you have questions, requests, or more recipes, lat me know. I’ll be cooking and serving, and eating, while I wait for you.

Regards,

JanetK

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Don’t write me off!

May 21st, 2009

I like to post to my cooking site quite often, but sometimes you get a few stumbbling blocks thrown in your path. The key to making it through is perseverance, dedication, and a will to survive.

I am a 17 year survivor of ovarian cancer. I had lung cancer in December 2007, which metastasized (moved) to my brain.  I had the brain tumor removed in January 2008, and half my right lung removed in May 2008. Everything was going fine until the day came in March of 2009 that told me the brain tumor was back! This was devastating news and made me want to lay down and quit fighting. When I found out the Radiology oncologist had “dropped the ball” by not radiating the brain tumor site, I was livid. I considered suing him, but this is not in my nature. I dug in and went in for the 2nd brain tumor removal on April 3rd, 2009. I am currently in the middle of radiation treatment, which should be finished on June 1st, 2 days before my 60th birthday!

So I am back at my computer, anxious to share some Quick and Easy Recipes with you. Visit my site at http://www.quickandeasycooking.com.

I was given this recipe by a friend who loved it and swears by the ease of preparing it. I plan to make this for my up-coming 60th birthday bash, so if you get a chance to make it, please tell me how it turned out.

SOUTHERN CORNBREAD SALAD  (375 Degrees)

Ingredients

1 pan of cornbread (recipe follows)

1 14 oz can red kidney beans, rinsed & drained

1 15 oz can whole kernel corn, drained

1 medium vidalia onion, finely chopped

1 large green bell pepper, veined/seeded & finely chopped

3 large tomatoes, chopped

2 cups grated sharp cheddar cheese

1 (8 to 12 oz) bottle Ranch dressing

1 Tbsp mayo (not Miracle Whip)

3 tsps sugar (this is optional) make sure the tsps are level, not heaping

***Extras you might consider

1 cup fresh chopped mushrooms

5 chopped green onions (all whites, and half the green tops)

1 Tbsp Cayenne Pepper

1 Tbsp McCormick Roasted Garlic & Herbs spice mix.

DIRECTIONS

1) In the bottom of an extra large glass bowl, place crumbled cornbread. Add cheese, ranch dressing, mayo & veggies. Mix well.

2) Add spices and stir until completely mixed.

3) Cover & chill for at least 2 hours for all flavors to blend.

4) Garnish with parsley if desired.

***Serve cold!

CORNBREAD

Ingredients

1/2 cupvegetable oil, plus 1/4 cup for greasing the pan

3/4 cup self-rising flour

1cup self-rising yellow cornmeal

1 can cream style corn

2 large eggs

1 cup sour cream or buttermilk

1 cup grated sharp cheddar cheese

1/2 tsp Cayenne pepper

DIRECTIONS

1) Generously grease a cast iron skillet with up to 1/4 cup oil. Preheat skillet in oven  or on stove top on med/high heat

2) Mix all ingredients in a large bowl, stirring until combined.

3) Pour batter into pre-heated skillet. Place skillet in the oven and bake until golden brown. About 30 minutes at 375 degrees


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Casserole Cooking

April 8th, 2009

In my honest opinion, the one true way of getting the very best, home cooked meal on the table within minutes after getting home is to make the main course be a wonderful casserole. From times of old, people threw whatever they could get their hands on, in a pot and cooked it together. This could be called soup, stew, goulash, hash, and the list goes on. Today, with more people becoming health conscience and desiring better flavor and taste, the casserole has developed into a one-dish meal. Add a salad, dessert, and a drink and invite guests, it’s that simple.

Casseroles usually freeze very well so always plan to make at least two at a time and freeze one for another quick and easy meal as needed.

chicken-and-dumpling-casserole

CHICKEN AND DUMPLING CASSEROLE (Yield 6-8 Servings)

This savory casserole is easy to put together and the basil in the biscuits/dumplings gives it just the right amount of flavor. Be sure to spoon plenty of the gravy over your biscuits when you serve them. Yummy!

1/2 Cup (each) Chopped onion, and chopped celery

2 Garlic cloves, minced

1/4 Cup butter or margarine

1/2 Cup all-purpose flour

2 tsp sugar

1 tsp salt

1 tsp dried basil

1/2 tsp pepper

4 Cups Chicken broth

1 Package frozen green peas (10 oz)

4 Cups cooked chicken

Dumplings

2 Cups biscuit baking mix

2 tsp dried basil

2/3 Cup milk

DIRECTIONS

1. In a large sauce pan, saute’ onion, celery and garlic in butter until tender.

2. Add flour, sugar, salt, basil, pepper, and broth and bring to a boil.

3. Cook and stir for 1 minute and reduce the heat.

4. Add the peas and cook for 5 minutes, stirring constantly. Stir in chicken.

5. Pour contents into a greased 13 x 9 x 2 inch baking dish.

6. Combine the biscuit mix and basil. Stir in milk with a fork until moistened.

7. Drop by tablespoonfuls onto casserole (this should make 12 dumplings).

8. Bake,  uncovered, at 350 degrees for 30 minutes.

9. Cover and bake 10 minutes more, or until dumplings are done.

Oven Baked Chop Suey ( Yield 8 servings)

2 Pounds boneless pork, cut into 1 inch pieces

1 package shell macaroni (7 oz), cooked and drained

2 Cups celery, diced

2 medium onions, diced

1 Cup chopped green pepper

1 Can (10-3/4 oz) condensed cream of mushroom soup, undiluted

1 Can (10-3/4 oz) condensed cream of chicken soup, undiluted

1 Can mushroom stems and pieces, drained

1/4 Cup soy sauce

1 Jar (2 oz) diced pimentos, drained

2 Cups chow mein noodles

DIRECTIONS

1. In a large skillet, over medium-high heat, brown the pork and drain

2. Add the next nine ingredients and mix well.

3. Pour into a greased 13 x 9 x 2 inch baking dish.

4. Top with chow mein noodles.

5. Bake, uncovered at 350 degrees for 1 to 1-1/4 hours, or until pork is tender.

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So Today is the the First Day of the Rest of our Lifes!

March 29th, 2009

Ever wake up and say “What am I going to do today”? Most of us don’t. We go to bed at night with a full idea of the events of tomorrow. This is because most of us have a commitment to arriving daily at our place of work to perform duties for pay. This is the basic concept of “Earning your way to prosperity, or Gotta get paid to buy this,  mindset”.

We sometimes have to make detours in our daily schedule, but let’s face it, are they well planned outings, An entire day of fun things to do, A trip to somewhere exotic? No! These activities are reserved for our days off, be it weekends, monthly, or a yearly vacation. Our daily “what are we going to do today idea ” doesn’t even exist in most peoples mind.

I have had 4 very near brushes with the evil darkness of cancer. I am going to be 60 in about 3 months and am retired due to health reasons. I have survived ovarian cancer, I just passed the one year survival of lung cancer, and a brain tumor. Unfortunately, the evil doer “cancer” seems to take great pride in coming to see me and see if I want him to visit again. I will undergo my 2nd brain tumor removal in 4 days! I am not a martyr, but I do believe in fighting for what you believe in, and never say “never”!

Through all my trials and tribulations, I have learned to savor small things and be happy as you can be, every day, not just when you get time off, or run into a mother-load of extra money. I hesitate to devulge to the public that “I am a list maker”! Some people scoff and say you are weird, or strange, or too controlled, or other nasty little titles, but my mind-set is; If I make a list of all possible “things to do today”, I don’t have to sit down, think hard, figure out the steps to do those things after I wake up and want something to do. I can clearly see the things that must wait a day or two or can be done right now. We are NOT all created equal when it comes to what fires our passion, trips our triggers, brings a smile to our faces. I am an avid cook, devoted mother, grandmother, wife, and friend. My best friend, on the other hand, has an attitude that “I haved raised my children, now it is my time. She cooks, but only to eat. So you see, if you send me a new recipe to try, I light up with joy, because I can take it and make it my own by changing just 1 of the ingredients or perhaps the method of cooking it. Nothing makes me feel more prideful than another person sampling some of my foods and really enjoying them.

Anyway, enough rambling on today. Let’s get on with looking at a couple of new ideas I ran into. (Of course it’s food) You can find more ideas here too http://wwww.quickandeasycooking.com

SPAGHETTI CASSEROLE (Yield 2 Casseroles-Freeze one)

spaghetti-casserole

INGREDIENTS

1 (16 oz) Package angel hair pasta

1-1/2 Pounds ground beef

1 ( 26 oz) Jar spaghetti sauce

2 ( 8 oz) Cans tomato sauce

1 (10-3/4 oz) Can cream of mushroom soup

1 (8 oz) Container sour cream

2 (8 oz) Cups Colby-Monterey Jack cheese, shredded

DIRECTIONS

1. Cook pasta according to package directions.

2. While pasta is cooking, brown beef in a large skillet, drain

3. Stir in spaghetti sauce and tomato sauce. Remove from heat.

4. Drain pasta.

5. Combine soup and sour cream.

6. In (2) two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese.

7. Repeat layers.

8. Cover and freeze one casserole for up to 3 months.

9. Cover and bake the remaining casserole at 350 degrees for 55-65 minutes or until cheese is melted.

***To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator about 30 minutes before baking. Bake as usual.

See ya!

JanetK

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Recipe of the day, and I need help!

March 25th, 2009
Recipe of the Day

Cheddar Sausage Muffins
Great breakfast addition or a snack

Cheddar Sausage Muffins

Cheddar Sausage Muffins

Ingredients

2 Cups plain (all-purpose) flour
2 Tbsp sugar
3 Tsp baking powder
1/2 Tsp salt
1 Egg
1 Cup milk
1/4 Cup margarine, melted
1/2 Pound bulk pork sausage, cooked and drained
1/2 Cup shredded cheddar cheese

Directions

1. In a bowl, combine the dry ingredients.

2. Combine egg, milk and butter then stir into dry ingredients just until moistened.

3. Fold in sausage and cheese.

4. Fill greased or paper-lined muffin cups two-thirds full.

5. Bake at 375° for 18-22 minutes or until a toothpick comes out clean.

6. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.

Course

breakfast or snack

Servings

1 dozen

Time to prepare 25 minutes

HELP***I am trying to put together a cook book of sorts to offer to my customers. My idea is to create index cards, either 4×6 or full page size, with recipes on them. I would want to have divider cards and helpful tips and much more. I would need a binder and a way to create the monthly or by-monthly recipe sets to offer for sale.
I thought about creating the updates in a pdf and allowing the individual to download, print, and/or bind them themselves.
I need something I could do economically enough to keep my customers happy yet make a profit margin for me.
I don’t think I can get them published cheaply enough to have a publisher do it for me, and I don’t want to be an affiliate!

Any ideas out there?
JanetK

25 minutes

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