Beet Soup

The usually deep-red roots of beetroot are eat...

Ingredients:

4 oz. sliced mushrooms, fresh or canned
2 small onions, dices
2 Tbsp. margarine
6 qt. water
1 can undiluted cream of mushroom soup
1 c. sour cream
4 Tbsp. flour
2 Tbsp. vinegar
1 can tiny whole beets, drained
Salt to taste

Method:

Saute mushrooms and onions in margerine in large pot. Add 6 quarts water and simmer for 1 hour. Add 1 can mushroom soup. Add 1 cup sou cream which has been mixed with flour and vinegar. To add the sour cream mixture, remove 2 cups liquid from the pot and allow to cool, then mix in the sour cream, flour and vinegar. Pour slowly into pot. Cook 10 more minutes more. Salt to taste. Serve with boiled potatoes or serve cold with sour cream

Enhanced by Zemanta
Advertisements

Caraway Seed Soup

English: Some Caraway seeds sitting on a mirror.

Ingredients:

1 Tbsp. butter or margarine
1 Tbsp. flour
1 tsp. caraway seeds
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. paprika
3 c. water
1 egg, slightly beaten

Method:

Blend butter or margarine with flour over low heat. Stir until lightly browned. Add caraway seeds, salt, pepper and paprika. Blend and stir 5 minutes. Add 3 cups water and heat to boiling. Boil 10 minutes. Strain mixture, using fine strainer. Heat to boiling again. Drop lightly beaten egg by teaspoonfuls into soup. Simmer 2 minutes. Serve hot.

83709_large

Antique Teal Server

 

Enhanced by Zemanta

Chicken in Wine Sauce

English: frying chicken teriyaki עברית: טיגון ...

 

Ingredients:

2 or 3 chicken breasts
2 Tbsp. margarine
1/4 c. chopped onions
1 c. chicken broth
1 c. white wine
1 c. milk
2 Tbsp. mustard
1 to 2 Tbsp flour

Method:

Saute chicken breasts and onions in margarine. After they are browned, add chicken broth and white wine. Mix milk and mustard together and add to pan. (Milk will curdle, but that’s okay.) Sprinkle in flour. Cover and cook 1 hour. May have to add more broth as it thickens. Take chicken off the bone when done. Cut into pieces; put in sauce. Serve over noodles or rice.

 

Gratitude Casserole Dish

Grace & Gratitude Casserole Dish

 

Enhanced by Zemanta

Grandma’s Apple Fritters

Ad Hoc at Home Apple Fritters

Ingredients:

1-1/3 c. flour
1 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 beaten eggs
2/3 c. milk
1 Tbsp. oil
3 c. apples, cut into small strips

Method:

Combine all ingredients. Drop into hot oil from tablespoon. Cook approximately 2 minutes on each side. Drain on paper towels. Sprinkle with sugar.

Enhanced by Zemanta

Macaroni Picnic Bowl

Macaroni is an extruded hollow pasta.

 

Ingredients:

1 (8 oz.) pkg. elbow macaroni, cooked and drained
1 (10 oz.) pkg. frozen peas
1 c. diced Cheddar cheese
1/3 c. diced celery
1/3 c. vinegar
1/3 c. salad oil
1/3 c. water
1 tsp. sugar
1-1/2 tsp salt
1/2 tsp. marjoram
1/2 tsp. dried chervil
1 pkg. frozen carrots

Method:

Cook frozen peas and frozen carrot both according to package directions. Cook and drain  macaroni. Combine macaroni, peas and carrots, cheese and celery. Cover and chill. Combine vinegar, oil, water, sugar, salt, marjoram and chervil. Beat of shake well and pour over macaroni mixture. Toss well and chill at least an hour. Decorate with cherry tomatoes.

 

 

Enhanced by Zemanta

Zucchini Parmesan

Two typical Zucchini

Ingredients:

1 lb. ground chuck
2 medium onions, chopped
2 Tbsp. salad oil
1 (16 oz.) can solid pack tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 green pepper, chopped
1/2 c. grated Parmesan cheese
1 c. grated Cheddar cheese
1 tsp. salt
1/4 tsp. garlic salt
1/2 tsp. oregano
4 medium zucchini, sliced 1/2-inch thick

Method:

Heat oven to 350 degrees. In Dutch oven, saute chuck and onion in salad oil, until meat is brown and crumbly. Add tomatoes, tomato sauce, tomato paste and green pepper. Simmer uncovered, stirring occasionally, for 10 minutes. Blend in grated cheese, stir in salt, garlic salt, oregano and zucchini. Simmer uncovered for 15 minutes. Turn into a 12x8x2 inch pan or baking dish and sprinkle top with Parmesan cheese. Bake 45 minutes or until top is brown and crusty.

Enhanced by Zemanta

Deep Dish Veggie Pie

Vegetable Pot Pie

Ingredients:

2 (9-inch) pie crusts
2 to 3 Tbsp. oil
2 medium zucchini
1 medium green pepper
1 medium onion
2 medium ripe tomatoes
2 cloves fresh garlic or 1/2 tsp. garlic salt
1/2 c. Monterey Jack cheese (or may substitute with your favorite cheese)
4 to 5 Tbsp. grated Parmesan cheese

Method:

Pop frozen pie shell out of its pan onto wax paper to thaw. Thaw second pie shell in its container. Add oil to frying pan. Add zucchini, cut into 1/4-inch slices; cut onion into 1/4-inch slices and cut green pepper into 1/4-inch cubes. Cook until tender and crisp. Toss in tomatoes, cut into 1-inch cubes and garlic. Spoon half of the vegetable mixture into the thawed pie shell in foil pan.. Sprinkle with one half of the cheese and one half of the Parmesan. Spoon remaining vegetable mixture on top and sprinkle with remaining Monterey Jack cheese. Gently press to flatten out thawed pie crust on wax paper. Place on top of pie; seal edges of crust and flute. Sprinkle remaining Parmesan cheese on top of pie crust. Cut several 1-inch slits on top of crust to vent. Bake pie on cookie sheet at 325 degrees for 40-45 minutes. Cool 10 minutes. Enjoy!

Enhanced by Zemanta

Raisin Bread Pudding

Pumpkin Raisin-Bread Pudding

 

Ingredients:

6 large eggs, beaten
1/2 c. sugar
4 c. milk
2 tsp. vanilla
1/2 tsp. salt
5 c. bread pieces
1-1/2 c. raisins
2 Tbsp. cinnamon

Method:

Put bread pieces in large bowl. Mix milk and eggs together, then add sugar, salt and vanilla. When mixed together pour over bread pieces and let stand 5 minutes. Pour into a casserole; add raisins and then sprinkle more cinnamon over top. Bake at 375 degrees for 45 minutes or until center is done.

 

Enhanced by Zemanta

Cosmic Spuds

Potatoes with garlic, grease and spice

Ingredients:

3 large potatoes
2 to 3 Tbsp. oil
1 medium green pepper, cut into bite-size pieces
1 medium onion, cut into bite-size pieces
1 clove garlic
1 medium zucchini, cut into bite-size pieces
1/4 lb. fresh mushrooms, cut into bite-size pieces
salt and pepper to taste
1/4 to 1/2 lb. Monterey Jack cheese

Method:

Cut potatoes up into bite-size pieces. Heat oil in large skillet. Add potatoes to heated oil. Cut up zucchini, green peppers, onion and mushrooms. Add vegetables to potatoes when potatoes are tender. Stir-fry until all of the vegetables are tender. Add one clove of diced garlic. Stir-fry for 30 seconds. Cover top of mixture with Monterey Jack cheese. Cook until cheese is melted. Season. Enjoy!

Optional ingredients: Splash of tamari sauce, a pinch of hot red peppers or a few jalapeno peppers if you like it hot.

Enhanced by Zemanta

Stuffed Dates

Stuffed Medjool Date

Ingredients:

1/3 c. soft butter
1 tsp. vanilla
3/4 c. brown sugar
1 egg
1-1/4 c. sifted flour
1/2 tsp. salt
1/4 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sour cream
about 40 dates
about 40 walnut halves

Method:

Stuff dates with nuts. Cream butter and vanilla. Beat in sugar. Add eggs and beat well. Sift dry ingredients. Add alternately with sour cream. Drop dates in dough a few at a time and roll around. Put on greased cookie sheet. Bake at 400 degrees for 10 minutes.

Mary and Martha Heirloom Large Footed Server

Heirloom Large Footed Server

 

Enhanced by ZemantaPaisley Apron