Monday, December 30, 2013

Salmagundi German Lentil Soup with Garlic Sausage

Serves 6


2 quarts beef or chicken broth
1 cup lentils, rinsed and sorted
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1 teaspoon freshly ground pepper
1 medium orange, quartered
3 parsley sprigs
1 teaspoon fresh thyme leaves or 1/2 tesapoon dried, crumbled
1 bay leaf
1/2 pound salt pork
2 tablespoons all purp. flour
1/2 cup sour cream
2 tablespoons dry Sherry
6 cooked unsmoked all beef garlic sausages, cut into 1/4 inch slices


Combine broth, lentils, chopped vegetables, and pepper in a large saucepan.
Tie orange, parsley, thyme, and bay leaf in cheesecloth bag. Add to saucepan.
Bring mixture to a boil over high heat.
Reduce heat and simmer until lentils are tender, about 45 minutes.

Meanwhile, bring large saucepan of water to boil over high heat.
Add salt pork and blanch for 10 minutes.
Drain well and cut salt pork into 1/2 inch cubes (about 1 1/2 cups).
Transfer to medium skillet.
Place over medium heat and cook utnil salt pork begins to render fat, then increase heat to medium high and saute until browned on all sides, about 20 minutes.
 Pour off all but 2 tablespoons of fat and reduce heat to medium.
Add the flour, stirring constantly, for 2 minutes.
Add to simmering lentil mixture and sontinue stirring for 15 minutes.
Discard cheesecloth bag.
Combine the sour cream and Sherry and stir into the soup.
Taste and adjust seasoning, adding more water if too thick.
Add sausage and heat through.

Old Gazpacho Soup (as served at Salmagundi, San Francisco)

found by Jonathan Sisk


1/2 cup olive oil
1/4 cup red wine vinegar
32 oz tomato juice
pinch cayenne pepper
1 tsp black pepper
1 Tbsp salt
8 whole tomatoes
4 cucumbers
2 red onions
3 bell peppers
1oz sliced almonds
3 cloves garlic, minced
Serves 6-8


Parboil tomatoes in boiling water until the skins begin to peel. Immediately remove from water and let cool.
Peel and dice the cucumbers into 1/2 inch size cubes and set aside.
Peel and fine dice the red onions and set aside.
Fine dice the bell peppers and set aside
Go back to the cooled tomatoes, peel and core and dice into 1/2 inch cubes and set aside
Whisk olive oil and vinegar together; add the tomato juice and seasonings and whisk well
Add all the set aside diced vegetables, sliced almonds and minced garlic cloves
Refrigerate overnight
Top with sour cream if desired

Salamagundi Restaurant Sopa De Tortilla

Source: Favorite Restaurant Recipes by Bon Appetit
Servings: 6-8


3 pounds chicken pieces
4 quarts water
1 teaspoon celery seeds
1 teaspoon whole black peppercorns
2 garlic cloves, peeled
1 (1-pound) can whole peeled tomatoes, undrained
1 onion, cut into 1-inch pieces
1 green pepper, cut into 1-inch squares
3 sprigs fresh cilantro
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground white pepper
1 garlic clove, minced
1 (10-ounce) package frozen corn
4 green onions, coarsely chopped
1 cup cooked rice
2 teaspoons minced fresh parsley
Tortilla chips and freshly grated cheddar cheese (garnish)


Combine chicken and water in stockpot. Add celery seeds, peppercorns and garlic tied in small cheesecloth square. Cover and bring to boil, then reduce heat and simmer until chicken is tender, about 45 minutes. Remove chicken from broth and let cool.

Strain broth and return to stockpot. Add tomatoes, onion, green pepper, cilantro, cumin, cayenne pepper, white pepper and minced garlic; cover and simmer 30 minutes.

Add corn and green onion and simmer 10 minutes more. Season with salt to taste.

Meanwhile, skin and bone chicken. Dice meat into 1-inch pieces. Add to broth with rice and parsley and heat through.

Ladle into warm bowls and garnish with tortilla chips and cheddar cheese.

Oven Baked ‪Fajita‬s


1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder 
1 1/2 tsp cumin 
1/2 tsp garlic powder 
1/2 tsp dried oregano 
1/4 tsp seasoned salt 
1 (15 oz) can diced tomatoes with green chilies (Rotel) 
1 medium onion, sliced 
1/2 red bell pepper, cut into strips 
1/2 green bell pepper, cut into strips 


Preheat the oven to 400 degrees. 
Place chicken strips in a greased 13×9 baking dish. 
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt. 
Drizzle the spice mixture over the chicken and stir to coat. 
Next add the tomatoes, peppers, and onions to the dish and stir to combine. 
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are done.

Saturday, December 28, 2013

Baked Fried Chicken

Baked...not fried and there isn't any skin! 

Place thawed chicken breast tenderloin strips in a bowl of milk. 
Let soak for 20-30 min. 

Mix in a Gallon Size Ziploc or Large Bowl
1/2 tsp. Salt 
1 T Season All 
3/4 tsp Pepper 
1 c. Flour 
2 tsp. Paprika 
1/2 stick of butter

Preheat oven to 400 degrees. 
Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. 
Melt butter in pre-heated oven. 
Spread melted butter around the bottom of the pan. 
Lightly spray the pan, if needed, to make sure that there are no dry spots. 
Shake excess milk off of chicken and completely coat each piece with the seasoning mix. 
You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated. 

Place each piece of chicken in the pan. 
Cook for 20 min. 
Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Friday, December 20, 2013



2 lbs lean ground beef
2 medium yellow onions, chopped
3 cloves garlic, chopped
3 cups water
2 (15 oz) cans tomato sauce
2 (15 oz) cans diced tomatoes
2 tablespoons Italian seasoning (*)
3 bay leaves (*)
3 tbsp soy sauce
1 tbsp house seasoning (*)
1 tbsp salt
2 cups elbow macaroni

* (sub) garlic powder, seasoning salt, and a little pepper 2 1/2 tblsp total

House seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

onion powder to taste
(age if desired, use in recipe for stock)


In large pot, cook ground beef over medium heat until browned, spoon off any extra grease.

Add onion and garlic, saute until transparent.

Add 3 cups of water, tomato sauce, diced tomatoes, all seasonings, soy sauce, and bay leaves (if sub).

Allow to simmer for 15-20 minutes.

Add macaroni and allow to simmer an additional 20 minutes or until tender.

Remove bay leaves before serving.

Saturday, December 7, 2013

Pizza Casserole:










1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni


Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish.

Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish.

In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned. —

Friday, December 6, 2013


Fill crock pot with your favorite cereal, pretzels and nuts. 
Melt 1/4 cup butter, 
4 tsp worchestershire sauce, 
1 tsp salt, 
1 tsp garlic powders, 
1/2 tsp onion powder, 
1/4 tsp sugar, dissolve & stir. 

Pour over cereal & mix. 

Cook on LOW for 2.5 hours, 

open lid & stir every 30 minutes.

Thursday, December 5, 2013

Green Beans and Tomatoes


  • 8 slices thick-cut bacon, cut into 1-inch pieces
  • 1 large onion, diced
  • 2 lb green beans, trimmed
  • 2 (14.5-oz) cans whole tomatoes
  • Kosher salt and freshly ground black pepper
  • ¼ to ½ tsp cayenne pepper


  1. Put bacon in a large pot over medium heat and cook for a couple minutes, until fat starts to render. Add onion and stir. Let onion cook with bacon another 3 minutes; drain off most of fat.
  2. Add green beans and pour in tomatoes (juice and all). Season with salt, black pepper, and cayenne. Stir gently to combine. Put lid on pot, reduce heat to low, and simmer 45 minutes to 1 hour, or until beans are tender, stirring occasionally.

Friday, November 29, 2013

Chocolate Chip Cookies











1 cup softened butter or margerine
3/4 cup firmly packed Brown Sugar
3/4 cup granulated sugar
1 tsp vanilla
2 cups of chocolate chips (semi sweet)
1/2 teaspoon water
2 eggs
2 cups all-purpose flower
1 tsp baking soda
1 tsp salt
1 cup chopped nuts (walnuts, pecans, etc.) optional


Beat Butter, sugars, vanilla, water and eggs until light and fluffy.
Mix flour with soda and salt ;blend into butter mixture
Stir in nuts and chips.
Drop 2 inches apart from teaspoon onto greased baking sheets.
Bake at 375 for 8 to 10 minutes or until golden brown.

Makes about 8 dozen.

Seems too be Toll House.  Toll house has 2 1/4 cup flour

Thursday, November 28, 2013

Crock Pot Pork Tenderloin

2 pound Pork Tenderloin
1/4 cup low sodium soy sauce
1 TBS Yellow Mustard
2-3 TBS maple syrup
2 TBS olive oil
2 TBS Diced dried onions
1 1/2 TSP Garlic Salt or Powder
Mix ingredients above. Pour over Tenderloin in the crock pot and cook on low for 6 hours.

Pumpkin bread


Pumpkin Bread:
1 can (15 oz) pumpkin puree  (not pie mix)
4 eggs
1/2 C. vegetable oil
1/2 C. applesauce
2/3 C. milk
2 tsp. vanilla extract
2 C. sugar
3 1/2 C. flour
2 tsp. baking soda
1 1/2 tsp. salt
3 tsp. cinnamon
2 tsp. nutmeg
1 tsp. cloves
1/2 tsp. ginger
1 1/2 C. mini chocolate chips.
Cream Cheese Filling:
16 oz. cream cheese, room temperature
1/4 C. sugar
1 egg, room temperature
1 Tbsp. milk


1. Preheat oven to 350 degrees and grease loaf pans, muffins pans or come of each 
2. In a large bowl, combine pumpkin, eggs, vegetable oil, applesauce, milk, vanilla extract and sugar.
3. In a separate bowl, sift flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger together.
4. Combine the 1st and 2nd bowl and stir only until combined.
5. Stir in chocolate chips.
6. Filling: Beat cream cheese, sugar, egg and milk together until smooth.
7. For Loaf Pans: Pour a little bit of batter into the loaf pan, spread to cover the bottom and then spoon cream cheese filling and spread it on top. Continue to alternate until your pan is 3/4 full and then bake for 60-80 minutes or until an inserted knife comes out clean.
8. For muffins: Fill each muffin tin 1/3 full, then spoon your filling in the pan, then top with another spoonful of pumpkin batter. Bake for 14-18 minutes or until an inserted knife comes out clean.

NOTE: sprinkle extra chocolate chips on top of  bread before baking

Broccoli Cheese Soup for the Crock Pot


1/2 cup onion, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (10 ounce) can cream of chicken soup
1 1/2 cups milk 1 lb Velveeta cheese, cubed
1 (10 ounce) package frozen chopped broccoli


1 Sauté onion and in butter. 
2 Combine all ingredients on low in crockpot for 3-4 hours. 

Do not add salt.

Saturday, November 23, 2013



4-5 potatoes
4 Tbs butter, melted
4-5 green onions, chopped
1 cup grated cheese of your choice
4 strips of cooked bacon


1. Preheat oven to 400 degrees
2. Slice potatoes about ¼” thick and brush both sides of potato slices with butter; place them on a cookie sheet.
3. Bake in the preheated oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Friday, November 22, 2013

Cherry Cheese Coffee Cake Cake & filling






2 (8 oz. each) pkgs. refrigerated crescent rolls
8 oz. cream cheese
1/4 cup powdered sugar
1 egg
1/2 tsp. vanilla or almond extract
21 oz. can cherry pie filling

1/2 cup powdered sugar
2-3 teaspoons milk


Preheat oven to 350 degrees F.
Unroll crescent dough and arrange 12 of the triangles in a circle with wide ends toward the outside edge of the Large Round Stone - the points will not meet in the center.
Lightly flour and roll out the seams making a 14" circle with a 3" hole in the center.
Combine the cream cheese, powdered sugar, egg & vanilla and spread over dough.
Top with pie filling.
Cut each of the 4 remaining triangles into thirds (starting at the wide end opposite the point and cutting lengthwise to the point). Arrange over filling evenly in spoke-like pattern.
Press ends to seal at center and outer edges.
Bake 25-30 minutes or until golden brown.
Cool slightly.
Mix powdered sugar and milk until glaze consistency and drizzle over coffee cake.

Wednesday, November 6, 2013

Parmesan Meatloaf

(Low Carb)


2 lbs Ground Beef
1/2 cup Parmesan Cheese
1/4 cup Dijon Mustard
1/2 cup Ketchup
2 tbs Majoram 
1 tbs dried basil 
1 tbs dried parsley 
1 tbs oregano 
1 tbs thyme 
1 teaspoon salt 
2 teaspoon pepper 
1/2 cup mozzarella cheese 
4 cloves garlic, chopped 
1/4 cup green bell pepper 
1 small onion, very finely chopped 
1/2 cup spaghetti sauce of your choice 
1 tbs olive oil 
1 large egg, beaten (optional) 


In a large bowl, combine the ground beef, egg, seasonings, and dressings in a bowl. 
Put mixed beef, into a sprayed loaf pan. 
Top the meatloaf with pasta sauce and mozzarella cheese. 
Place filled loaf pan on bottom rack of oven and bake in the preheated oven at 375 degrees for 45 minutes - 1 hour. 
Remove the meatloaf from the oven and allow to rest for 5-10 minutes before serving/slicing. 
Garnish with parsley if desired

Spaghetti Squash!

Spaghetti Squash Au Gratin

Tastes like Hash Brown Casserole without all the calories and carbs


1 medium spaghetti squash
2 tablespoons butter 
1 small yellow onion, cut in half and very thinly sliced 
¼ teaspoon red pepper flakes, or more if you like it spicy 
1 teaspoon fresh thyme 
½ cup sour cream 
½ cup shredded cheddar cheese 


Cut the spaghetti squash in half and remove the seeds. 
Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. 
In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. 
Salt and pepper to taste. 
Using a fork, scrape the insides of the squash and transfer to a small bowl. 
Combine the squash, onions, sour cream and half the cheese together and mix well. 
Transfer the mixture to a buttered baking dish and top with remaining cheese. 
Place into a 375º for 15 – 20 minutes until golden brown

Monday, October 28, 2013

Wendy's Chili


2 pounds fresh ground beef 
1 quart tomato juice 
1 (29-ounce) can tomato purée 
1 (15-ounce) can red kidney beans, drained 
1 (15-ounce) can pinto beans, drained 
1 medium-large onion, chopped (about 1 1/2 cups) 
1/2 cup diced celery 
1/4 cup diced green bell pepper 
1/4 cup chili powder (use less for milder chili) 
1 teaspoon ground cumin (use more for real flavor) 
1 1/2 teaspoons garlic powder 
1 teaspoon salt 
1/2 teaspoon ground black pepper 
1/2 teaspoon dried oregano 
1/2 teaspoon sugar 
1/8 teaspoon cayenne pepper 
(P.S. I would substitute ground turkey for the ground beef) ... 


In a large skillet, brown the ground beef. 
Drain off the fat. 
Put the beef and the remaining ingredients in a 6-quart pot. 
Cover the pot and let the chili simmer for 1 to 1 1/2 hours, stirring every 15 minutes. 
You can also cook this in a slow cooker on low for 3 to 4 hours. 

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Thursday, October 24, 2013

Zuppa Toscana


1 lb. Italian sausages (use spicy to get that signature Olive Garden flavor)
4-6 russet potatoes, chopped
1 onion, chopped 
1/4 c. REAL bacon pieces (optional) 
2 Tbsp minced garlic (about 3-4 cloves) 
32 oz. chicken broth 
1 c. kale or Swiss chard, chopped 
1 c. heavy whipping cream 
2 Tbsp flour


1. Brown sausage links in a sauté pan. 
2. Cut links in half lengthwise, then cut slices. 
3. Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat. 
4. Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft. 30 minutes before serving: 
5. Mix flour into cream removing lumps. 
6. Add cream and kale to the crock pot, stir. 
7. Cook on high 30 minutes or until broth thickens slightly. 
8. Add salt, pepper, and cayenne to taste.

3 Envelope Roast


3 pound beef roast such as chuck roast 
1 envelope of dry Italian salad dressing mix 
1 envelope of dry ranch salad dressing mix 
1 envelope of dry brown gravy mix 
2 cups water 

Instructions :

Put the water in a measuring cup that is larger then the amount of water you are using. 
Now add and mix all three envelopes to the water. 
Mix until blended completely. 
Brown the roast (if desired). 
Add the meat to your cooker. 
Pour the water, salad dressing mixture over the roast. 
In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Tuesday, October 22, 2013

Crash Hot Potatoes


Olive Oil
seasonings (choice in shaker)
grated parmesan cheese


boil some baby potatoes (I used red) until fork tender. 
Preheat oven to 450 degrees. 
Drizzle olive oil on a baking sheet, set potatoes on sheet 
use a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie). 
Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each. top with some lovely grated Parmesan cheese. 
Bake for 20 minutes. 
bake till crispy on the outside, soft in the middle,

try Rosemary, Thyme, or Italian spices for seasoning. 

Saturday, October 19, 2013

Shirley's hearty Corn Chowder


1/2 lb sliced bacon
1 cup chopped celery (small chop)
1/2 cup chopped onion
2 cups diced peeled pototoes
1 cup water
1 teaspoon dill weed
1 can whole kernel corn
1 can cream-style corn
1 can evaporated milk
6 oz smoked sausage link cut into 1/4 inch slices (omit bacon & sausage for vegetarian)
if vegetarian, vegetable oil.


In a large saucepan cook the bacon until crisp.
Remove to paper towels, crumble and set aside
Drain all but 2 tbsp of the drippings.  use vegetable oil if vegetarian prep
Saute celery & onion in drippings until onion is light brown
add potatoes and water
cover and cook over medium heat for 10 min
Stir in Corn, milk, sausage, dill and bacon.
cook until the potatoes are tender, about 30 min.

serves 4-6

Monday, October 14, 2013

yet another pot roast recipe / article

copied from yahoo recipe page

Adapted slightly from House & Garden magazine (January, 1963) via Epicurious
Serves 6 to 8
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
5 pounds rump of beef (or other roast suitable for slow-cooking, such as chuck)
2 to 3 tablespoons fat or oil
2 onions, sliced, or 10 to 12 small onions, peeled
1 to 2 carrots, scraped and cubed
Herbs and seasonings, as desired (we used bay leaf and thyme)
1 cup liquid (wine, bouillon, tomatoes, vegetable broth, etc.)
Other vegetables, as desired (we used baby red potatoes) 
1. Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate.

 2. Brown meat on all sides in the hot fat or oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.

 3. Slow-cooker variation: After browning the meat, transfer to a slow cooker. Pour off excess fat from the pan. Saute onions in the same pan until softened slightly, then add to the slow-cooker. Pour liquid into the pan, scraping up the browned bits. Pour liquid and loosened bits into the slow-cooker, and add carrots and herbs. Cook on low 8 hours or more, adding desired vegetables during the last 20 or 30 minutes. 

Every week, Food52's Senior Editor Kristen Miglore unearths recipes that are nothing short of genius.
Today: A feel-good pot roast made in the slow cooker.
pot roast
 Last month, I got an email from my mom titled "Thinking of you" -- it was a picture of the inside of her slow-cooker
"There's a lovely pot roast under there perfectly seared like a giant chicken fried steak," she wrote.
She must have been remembering my pot roast phase, or protracted slump, after I graduated from college. I'd just started a job I hated (analyzing car lease portfolios, if you must know) and I was weathering a breakup badly. The only thing I liked doing was planning what I would cook for dinner.
 But I wasn't in possession of anything as nice as a Crock-Pot, and certainly there was no Le Creuset braiser on the shelf next to my roommate's George Foreman Grill. My specialty was zucchini tacos with blue cheese. 
So what I longed for was pot roast -- in a loud, primal aching for comfort food -- and it's what I asked for when I went home to the people who could feed me better.
I suspect that my mom turns to pot roast for the same reasons, and maybe we all do. When life isn't great, pot roast is there, and it doesn't ask for much.
pot roast
 All you need is an unruly hunk of beef, stacked in a pot with vegetables (pot roast begs you not to chop them evenly, or at all), and some liquid -- water, wine, stock, whatever. 
It bubbles along for a few hours, fills the house with happy smells, and at the end you get a pot full of meat that melts and falls to pieces, vegetables that have replaced their water content with meat content, and gravy. It makes its own gravy! The only thing it doesn't do is rub your back.
pot roast

The recipe my mom uses follows this pared-down formula (plus four variations -- I have not included the one that calls for canned fruit syrup), but adds one more cathartic step: you beat flour, salt, and pepper into the meat with the side of a plate. I'm not sure why. It seems to create a thicker crust (adding to that crisp chicken fried steak factor), and a more lustrous gravy in the end. 

The recipe comes from an extraordinary woman named , a wartime journalist for CBS who found herself jobless after the war and had to turn to writing cookbooks.

The recipe comes from an extraordinary woman named Betty Wason, a wartime journalist for CBS who found herself jobless after the war and had to turn to writing cookbooks.
 My mom has adapted Wason's recipe for the slow-cooker -- something that Betty Wason didn't have in 1963 when her recipe was published in House & Garden magazine, but surely would have approved. By removing it from the realm of the stove and oven, you're that much freer to have pot roast at any time of year, whenever you need it. 
pot roast

Sunday, October 13, 2013

Slow Cooker Chicken and Dumplings

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2 Tablespoons Butter 
4 boneless, skinless chicken breast (or 6 skinless chicken thighs) 
1 Onion, finely diced 
2 cans of Cream of Chicken Soup 
2 small packages Grands Jr biscuits (10 biscuits) 

1. Place the chicken, butter, soup, and onion in a greased slow cooker, and fill with enough water to cover. 
2. Secure lid and cook for 5 to 6 hours on High. 

About 30 minutes before serving, roll each torn biscuit piece in flour (to prevent them from sticking together), then drop into the slow cooker. 
Replace lid and cook remaining 30 minutes

Friday, October 11, 2013

Chilly-Day Cheese Soup


8 potatoes, peeled and diced 
1 onion, chopped 
2 qts. water 
2 16-oz. pkgs. frozen broccoli, cauliflower and carrot blend 
10-3/4 oz. can cream of celery soup 
10-3/4 oz. can cream of chicken soup
16-oz. pkg. pasteurized process cheese spread, cubed 


Combine potatoes, onion and water in a large saucepan. 
Bring to a boil over medium-high heat. 
Reduce heat and simmer until tender, 15 to 20 minutes. 
Add frozen vegetables; cook until tender, about 12 to 15 minutes. 
Stir in soups; mix well. 
Add cheese and simmer for a few more minutes, until cheese is melted. 
Makes 4 to 6 servings.

From facebook share, but had a link this time

Thursday, October 3, 2013

Pork Tenderloins


1 package of pork tenderloins (2 tenderloins total about 2-2.5lbs) 
4 garlic cloves, quartered/sliced/slivered 
1/4 cup soy sauce 
2 tablespoon country dijon mustard (whole grain mustard) 
4 tablespoon honey 
2 tablespoon fresh orange juice 
1 tablespoon finely chopped fresh rosemary or Herbs de Provence freshly ground pepper, to taste 
3 tablespoon olive oil 


Preheat oven to 350 degrees.
Take tenderloins out of package. Rinse and pat dry. 
Spray a 9x13 baking dish and place tenderloins inside. 
Use a paring knife and poke holes on the top side of the tenderloins, about an inch deep. 
Place a garlic piece into each hole. 
Make the marinade next. 
In a measuring cup or bowl, whisk together everything except for olive oil. 
Then slowly drizzle in the oil while whisking...
Pour marinade juices over tenderloin and roast in oven for 45 to 50 minutes or until cooked thoroughly through. 
Allow meat to rest about 10 minutes before cutting into 2-inch serving pieces.

Wednesday, October 2, 2013

Crockpot Beef Stroganoff


2 pounds cubed stew meat 
2 cans Condensed Golden Mushroom Soup 
1 largish onion diced... 
2-3-4 tablsp of Worcestershire 
1/2 cup water 
8 oz of cream cheese 
couple of dashes of Garlic Salt (1 tsp?) 
couple dashes of Hot Paprika 


In the slow cooker stir in all the ingredients together, (except the meat AND the Cream Cheese). 
Once combined add the meat and mix together. 
Cook on Low for 8 hours. 
Cut up the cream cheese into cubes just before serving and turn crockpot on high.
 Stir the cream cheese in until all combined. 
You might have to put the lid back on and leave for 10 minutes.

So good to freeze BEFORE adding the cream cheese. 
Just re-heat on the stove and add cream cheese 10 minutes before serving. 
The meat becomes even more tender when reheated after freezing-perfect for toast

Facebook share and reformat as usual

Skillet Cabbage


1 stick butter or margarine 
1 small head of cabbage, chopped 
1 small onion, chopped 
1 pound smoked sausage, sliced into round pieces 
1 (15 ounce) can diced tomatoes or rotel tomatoes 
1/2 teaspoon salt 
1/2 teaspoon pepper


Melt butter in large skillet. 
Add cabbage, onion, and cook on medium high for about 5 minutes stirring to keep from sticking to pan. 
Add remaining ingredients, cover and simmer for 20 – 25 minutes. 
Makes about 8 servings.

Monday, September 30, 2013

Crock Pot Pot Roast


1 (4 -5 lb) beef roast, any kind
1 (1 1/4 ounce) package brown gravy mix, dry
1 (1 1/4 ounce) package dried Italian salad dressing mix
1 (1 1/4 ounce) package ranch dressing mix, dry
1/2 cup water


Place beef roast in crock pot.
Mix the dried mixes together in a bowl and sprinkle over the roast.
Pour the water around the roast.
Cook on low for 7-9 hours.

Does not mention the carrots, celery, or potato in Ingredients.  Useful for roast recipe.

alternative meat:
9 hours, 5 of which were low and the remaining 4 of which were on high. I used a 5 lb. sirloin tip

Chipotle Corn Salsa


1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar


Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.

If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.

Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

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