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Post by Chris in NM on Oct 4, 2010 6:21:18 GMT -6
Sylvia, hominy is a form of corn. The kernels are large and come in white or yellow. I will private message you about the 2 friends here. One is a volunteer bartender here at our Moose.
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Post by Chris in NM on Oct 2, 2010 7:38:55 GMT -6
Hominy Casserole from Jeanne & Aggie (my way) T & T
2 small cans green chilis – diced and drained, 4 or 5 oz. ones 1 large can hominy, drained 1 large onion, diced 1 1/2 - 1 lb. browned ground beef 1 #2 can green chili sauce or salsa – optional Shredded cheddar or Mexican mixed cheese – lots
Combine first 4 ingredients well. Pour into a 9 x 13 baking pan or 2 8 x 8 pans. Sprinkle cheese over top. Bake @ 350º F till bubbly & hot – about 40 minutes.
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Post by Chris in NM on Sept 20, 2010 19:47:48 GMT -6
Thanks Sylvia! By the way, I will be leaving for the north this Wed. Going to visit with my son and family 1st and then Dad and step Mom then to Laramie. Will be back a week from tomorrow.
Ciao young lady! hehehe
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Post by Chris in NM on Sept 15, 2010 16:40:29 GMT -6
You can add 1 c. tiny diced carrots to this soup. Very good! Ours is simmering as I type.
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Post by Chris in NM on Sept 14, 2010 7:15:46 GMT -6
Good morning Sylvia! Happy Birthday! Hope you have lots of good times in store for you!
Love, Chris
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Post by Chris in NM on Sept 6, 2010 20:04:55 GMT -6
hehehehe The fake lobster I used is by Starkist who put out our tuna. I think it was only $2.00 for the package. I chopped it up and put it in at the last. I believe our fake lobster/crab is surimi. Well, we don't need butter, but Bob won't use margarine or oleo as our Mom's/Grandma's sait. Yes it was good.
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Post by Chris in NM on Aug 15, 2010 20:08:41 GMT -6
Thank you! thank you! thank you! I pretty mych followed your recipe - only one I found that was simple to make and so good! The only difference is I use our (US) version of a mixture of Italian cheeses. Oh my! I also used 1 small package of fake lobster diced and served it over fettuccine. This may be only a once a year dish, but oh so good!
Thanks, Sylvia!
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Post by Chris in NM on Jul 24, 2010 14:08:58 GMT -6
Joe's Burgers
1 1/2 lb. ground beef 1 med. onion, diced finely 3 Tbl. soy sauce 3 Tbl. oyster sauce - found in most Oriental sections of groceries
Mix ingredients well. Form 4 large patties (you may make 6 smaller ones) and grill on med. high for 20 minutes. They will be moist and done all the way through. So good! Chris in NM
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Post by Chris in NM on Jul 12, 2010 19:43:36 GMT -6
You, your Mother and your family have all our prayers! May God be with you all!
Chris in NM
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Post by Chris in NM on Jun 23, 2010 13:32:48 GMT -6
Thanks Sylvia! Also, Nancy does not allow advertising on this message board. I have deleted your posting. Please read the rules for this board before posting again. Thanks!
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Post by Chris in NM on Mar 25, 2010 19:27:44 GMT -6
Bob's GOULASH T & T
1 - 1 1/2 lb. hamburger 1 lg. diced Onion 2 stalks celery, chopped 1 c. elbow macaroni, shells or rotini or whatever you want to use 1 - 15 oz. - can diced tomatoes Salt & pepper to taste shredded cheddar cheese
Brown hamburger and onion. Add tomatoes, salt, pepper and macaroni. Simmer 40 minutes, or till macaroni is al dente. Sprinkle cheese on top if you wish and simmer about 10 minutes more.
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Post by Chris in NM on Mar 19, 2010 6:25:34 GMT -6
Ooey-Gooey Peach Cobbler T & T
2 (15 ounce) cans peaches 1 (24 oz.) jar cinnamon spiced peaches 1 (18.25 ounce) box yellow cake mix 1 stick butter, melted 3 tablespoons sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg
Heat oven to 375 degrees F. Butter a 13 x 9-inch baking dish. Pour peaches and juice into dish. Pour cake mix evenly on top of fruit layer. Gently press down cake mix so that it soaks into the peach juice, but do not stir. It is very important to make sure all the cake mix is pressed into the juice, or it will not get "cakey," but stay "powdery." Drizzle melted butter across cake mix. Dust top with a mixture of sugar, cinnamon and nutmeg. Drag knife through mixture to gently combine. Bake for about 50 - 60 minutes or until crust is golden brown. Serve warm with ice cream or whipped cream.
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Post by Chris in NM on Mar 14, 2010 15:25:04 GMT -6
Spanish Chicken SkilletT & T The new McCormick Recipe Inspirations collection puts flavorful twists on traditional recipes that will impress everyone at your dinner table. Recipe Inspirations makes trying McCormick’s best recipes fun and easy. Each packet includes pre-measured McCormick spices and herbs and a collectible recipe card. With just a few of your own fresh ingredients, you’ve got inspiration to make a memorable meal any night of the week. Spanish flavors like paprika, garlic and thyme enhance chicken breasts in this colorful dinnertime dish. PRODUCT INGREDIENTS: PAPRIKA, GARLIC, RED PEPPER, THYME, AND BLACK PEPPER. Servings per Container about 6 AVAILABLE SIZE.37 oz. (10g) UPC 5210000488 NUTRITIONAL INFORMATIONCalories:5 Fat:0g Cholesterol: 0g Protein: 0g Sodium: 0mg Carbohydrates: 1g Fiber: 0g pkg. includes: 1 recipe 2 tsp. paprika 1 tsp. minced garlic 1 tsp. thyme 1/4 tsp. coarse ground black pepper 1/2 tsp. crushed red pepper - optional for recipe (I did not use) you will need: 1/4 c. flour 1 tsp. salt - I used just a couple of shakes 1 1/2 lbs. boneless, skinless chicken breasts - cut into 6 serving pieces 2 tbl. olive oil 1 lg. green or red bell pepper, cut into thin strips 1 lg. onion, cut into 1/2" thick wedges 1 can - 14 1/2 oz. - diced tomatoes, undrained 1/2 c. chicken broth or dry sherry - I used dry sherry Mix flour, salt and all of the spices except the red pepper in a small bowl. Sprinkle chicken with 2 tbl. of the seasoned flour. Cook chicken in hot oil in large skillet on med. high heat 3 min. per side or until browned. Remove from skillet. Add bell pepper and onion; cook and stir 5 minutes or until tender. Stir in tomatoes, broth and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper, to taste, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 min. or until chicken is cooked through. * I followed the recipe exactly, except where I have my notes. It is delicious and not spicy hot at all! I found this package with spices in the spice section of our Commissary. We will fix this again! www.mccormicks.com Chris in NM
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Post by Chris in NM on Feb 27, 2010 20:59:48 GMT -6
Glad to see you back, Debbie! Hope it stays in remission for a good long time. Nancy is a great friend to us all!!!!!!! Especially you!
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Post by Chris in NM on Feb 25, 2010 17:19:06 GMT -6
Sylvia, if you 2 like shrimp, you simply must try this! It is wonderful! A good friend here brought a pan of them for shuffleboard one Tuesday. They were awesome and all gone within 20 minutes!
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Post by Chris in NM on Feb 18, 2010 8:10:50 GMT -6
Chris’ Chili Rellenos Casserole revised T & T
2 (4 oz.) cans whole, mild green chilis OR you may use fresh roasted ones 1 1/2 c. milk 4 eggs 1/4 to 1/3 c. flour pepper to taste
about 4 shakes hot pepper sauce 1 1/2 c. cheddar cheese, grated or shredded OR Mexican shredded cheese 2 tbl. parsley or cilantro - optional 1 lb. lean ground beef, browned
Preheat oven to 350º F. Slit chilis open lengthwise and mop with paper towels to remove excess moisture and remove seeds. Place them in bottom of a greased 9x13x2" baking dish. (I would use Release foil to reduce cleanup!) Sprinkle 1/2 of the cheese over the chilis. Spread browned ground beef over this mixture. Whisk together milk, eggs and pepper sauce. Blend in flour and pepper to taste and pour over chilis. Sprinkle cheese over the top, and bake 50 - 60 minutes. Remove from oven, sprinkle minced parsley or cilantro over the casserole and serve. You may wish to omit the ground beef if you want a vegetarian dish.
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Post by Chris in NM on Feb 18, 2010 7:14:56 GMT -6
Thank you , My Dear!
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Post by Chris in NM on Feb 17, 2010 13:57:40 GMT -6
Deep Fried Corn Bread Balls T & T
1 c. white corn meal 1 c. yellow corn meal dash salt 3/4 to 1 c. buttermilk little water to moisten
Mix all ingredients well. Batter must be moist. Deep fry by big spoonsfull.
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Post by Chris in NM on Feb 14, 2010 17:42:40 GMT -6
Enjoy your Blue Cheese Butter www.real-restaurant-recipes.com/index.html Favorite Restaurant Recipe used to enhance a steak Preparation time: 10 minutes. Serves 8-10. 6 ounces of butter at room temperature (softened) 1/2 pound Bleu cheese of your choice, crumbled (try a fairly strong blue cheese, maybe a Roquefort or Stilton) 3/4 teaspoon Worcestershire 3/4 teaspoon coarse black pepper In a bowl, cream the butter until smooth Fold in the cheese, Worcestershire sauce and pepper (some chunks of the blue cheese should remain) Roll in plastic wrap or parchment paper and twist the ends to close If not using immediately, refrigerate (3 days maximum) or freeze (2 months, maximum) If frozen, thaw and cut into 1 1/2 ounce pieces and place on top of hot steaks Blue cheese butter T & T 3 tablespoons softened unsalted butter 1 ounce crumbled blue cheese 1 tablespoon chopped fresh chives 1/8 teaspoon cracked black pepper Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.
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Post by Chris in NM on Feb 14, 2010 13:49:25 GMT -6
I made this this morning again and added 1 small can, drained, of green chilis to the can of refried beans. Very good!
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Post by Chris in NM on Feb 9, 2010 13:24:14 GMT -6
This recipe will be in a new Gooseberry Patch crock pot cook book sometime this year. Yea!!!!!!!! ;D
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Nancy
Feb 9, 2010 13:19:40 GMT -6
Post by Chris in NM on Feb 9, 2010 13:19:40 GMT -6
Hi and welcome back April! I am Chris and I do remember you! Where have you been? You are still on as moderator on some sections as you can see. Hope you stay with us and keep active! We missed you!
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Post by Chris in NM on Jan 19, 2010 8:19:48 GMT -6
Waffles T & T Cooking time: About 15 minutes (depends on waffle iron) A thinner batter generally results in a crisper waffle. For this reason, I find that liquid fat (e.g., vegetable oil) rather than solid fat (shortening or butter) delivers the crispest waffle. Also, do NOT stack the waffles; this just makes them limp and soft. Substitute cornstarch for part of the flour. Moist steam causes the average flour-based waffle to soften as it cools. Add cornstarch to the mix, however, and you increase the waffle's ability to hold moisture. As a cornstarch-enhanced waffle cools, moisture does not escape as quickly as if it had been made with just flour, and therefore the waffle stays crisper longer. Separate the egg and whip the white. Waffles made with whipped egg whites are not only lighter and more airy, but also taller and more tender. Plus, they brown better. Add sugar to the egg white rather than to the other dry ingredients. Beating in sugar softens and stabilizes the egg white, making it much easier to fold into the batter and improving the batter's longevity. Add a generous amount of vegetable oil to the batter. A thin batter generally produces a crisper waffle. So a liquid fat, such as vegetable oil, makes a crisper waffle than one with solid butter or shortening. Don't skimp on the oil: Waffles made with relatively high amounts of oil are crisper. Use a mixture of buttermilk and milk rather than just one or the other. Buttermilk waffles are more flavorful, but the batter is thick and the waffles are less crisp. Waffles made with milk, on the other hand, are more crisp, but less flavorful. A combination offers the best of both: milk for crisp texture, buttermilk for full flavor. Add a touch of vanilla. Vanilla extract improves the flavor so dramatically that I often eat my waffles without butter or syrup. Set the cooked waffles on the rack of a preheated 200-degree oven for at least 5 minutes before serving. The warm oven accomplishes two things: You can make all the waffles before serving, so everyone can eat at the same time. And the low heat beautifully reinforces the waffles' crispness. Do not stack the waffles: They'll turn moist and limp within seconds. If you forget and stack them anyway, don't worry. Just separate them and place them in a single layer again. They'll crisp right back up. Heat oven to 200 degrees. Mix flour, cornstarch, salt, baking powder and baking soda in a medium bowl. Measure buttermilk, milk and vegetable oil in a 2-cup measuring cup; mix in yolk and set aside. Beat egg white in a small bowl with an electric hand mixer to almost soft peaks. Sprinkle in sugar and continue to beat until white and glossy. Beat in vanilla extract. Pour wet ingredients into dry ingredients and whisk until just mixed. Add egg white to batter in dollops. Fold in with a spatula until just incorporated. Add batter (for my waffle iron, a generous 1/2 cup) to hot waffle iron, and cook until crisp and nutty brown. Set waffle directly on rack in preheated oven to keep it warm and crisp, at least 5 and up to 20 minutes. Repeat with remaining batter. Serve immediately with syrup.From USA Weekend Magazine www.avhub.net/waffles.htm Chris in NM This is the recipe I use: Classic Waffles 2 cups all-purpose flour 1 teaspoon salt 4 teaspoons baking powder 2 tablespoons white sugar 2 eggs 1 1/2 cups warm milk 1/3 cup butter, melted 1 teaspoon vanilla extract 1 In a large bowl, mix together flour, salt, baking powder and sugar; set aside. Preheat waffle iron to desired temperature. 2 In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture; beat until blended. 3 Ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Serve immediately. Chris in NM
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Post by Chris in NM on Jan 3, 2010 15:54:39 GMT -6
Chris's Garlic Chicken & Broccoli Alfredo T & T
1/2 of a 160z. pkg. linguine 1 cup fresh or frozen broccoli flowerets 1 container Dijorno alfredo sauce 3/4 c. milk fresh grated Asiago cheese - about 1/2 to 3/4 c. 5 boneless skinless chicken tenders 1 can (4 ounces) sliced mushrooms, drained 1 tsp. fresh crushes garlic salt & pepper to taste
Brown tenders, cool and cut in 1/2. Keep warm separately. Cook the linguine and broccoli together till crisp tender; drain. Mix sauce, milk, mushrooms, garlic and cut tenders. Add back to skillet and stir well. Add cheese, chicken mixture, linguine mixture and stir well. Let simmer for about 20 minutes. Serves 4.
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Post by Chris in NM on Dec 24, 2009 21:21:43 GMT -6
Oh thank you thank you!!!!!!!!!!!!! Merry Christmas to you and Ron, too!!!!!!!!
Had to bartend till 3 to 3:30 today. The boss and I work Christmas Eve and give the bartenders off! Whew I am pooped!
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Post by Chris in NM on Dec 23, 2009 9:18:20 GMT -6
Almond Puff T & T
1/2 cup butter or margarine, softened 1 cup all-purpose flour 2 tablespoons water 1/2 cup butter or margarine 1 cup water 1 teaspoon almond extract 1 cup all-purpose flour 3 eggs Confectioners' Sugar Glaze Slivered almonds
Heat oven to 350 degrees F.
Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture; mix with fork. Round into ball; divide in half. On ungreased baking sheet, pat each half into a strip, 12 x 3 inches. Strips should be about 3 inches apart.
In medium saucepan, heat 1/2 cup butter and 1 cup water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour; Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at one time, until smooth. Divide in half; spread each half evenly over strips, covering completely.
Bake about 60 minutes or until topping is crisp and brown. Cool. Frost with confectioners' Sugar Glaze and sprinkle generously with nuts. 10 to 12 servings.
Confectioners' Sugar Glaze: Mix 1 1/2 cups confectioners' sugar, 2 tablespoons butter or margarine, softened, 1 to 1 1/2 teaspoons almond extract and 1 to 2 tablespoons warm water until smooth.
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Post by Chris in NM on Dec 20, 2009 9:11:36 GMT -6
Porcupine Meatballs Recipe
submitted by -Darlis Wilfer, Phelps, Wisconsin
1/2 cup uncooked long grain rice 1/2 cup water 1/3 cup chopped onion 1 teaspoon salt 1/2 teaspoon celery salt 1/8 teaspoon pepper 1/8 teaspoon garlic powder 1 pound ground beef 2 tablespoons canola oil 1 can (15 ounces) tomato sauce 1 cup water 2 tablespoons brown sugar 4 teaspoons Worcestershire sauce
In a bowl, combine the first seven ingredients. Add beef and mix well. shape into 1-1/2-in. balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar and Worcestershire sauce; pour over meatballs. Reduce heat; cover and simmer for 1 hour. Yield: 4-6 servings.http://www.tasteofhome.com/recipes/Porcupine-Meatballs
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Post by Chris in NM on Dec 20, 2009 9:10:23 GMT -6
Porcupine Balls Meatballs: 2 pounds lean ground beef 1/4 C finely chopped onion 1 egg 1/2 C milk 1/2 C uncooked white rice salt and pepper, to taste Sauce: 2 cans tomato soup 1-1/2 soup cans of water In a large Dutch oven, mix the two cans of tomato soup and 1-1/2 soup cans of water. Add some salt and pepper to taste. Bring the sauce to a boil and reduce heat to simmer. Mix together the ingredients for the meatballs and make large meatballs and add to sauce. Cover. Simmer, stirring occasionally, for 1-1/2 hours on top of the stove. We always make mashed potatoes and pour some of the sauce on the mashed potatoes and serve with corn on the side. Shelley from PA Source: www.abbyskitchen.com Chris in NM www.nancyskitchen.com 5/13/09 newsletter
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Post by Chris in NM on Dec 16, 2009 14:33:42 GMT -6
Chocolate Drop Fudge
1 bag (10 oz.) plus about 10 more pieces chocolate drop candy 1 can triple fudge chip frosting
Melt the drops in the microwave and then stir well. Add the frosting and stir. Microwave about 1 min. Refrigerate to harden.
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Post by Chris in NM on Dec 16, 2009 14:32:59 GMT -6
Creamy Candy Corn Fudge
1 bag - 10 oz. - Hershey's candy corn kisses 1 can cream cheese frosting 1 drop rum flavoring
Melt the kisses in the microwave for about 1 1/2 min. Stir well. Add the frosting and flavoring and stir again. Put back in microwave for 1 min. Stir and pour into a foil lined 9x13x2" pan. Cool in fridge to harden and then cut.
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