Friday, February 29, 2008
1 can (regular size) chicken broth
about 2 T cornstarch
2 T soy sauce ( I did not measure I just poured some in and kept tasting it.)
about 1 T Seasoning Salt( I used the Costco brand....Lawry's works too)
Put the chicken broth in a saucepan and add the cornstarch heat until thickened. Add remaining ingredients. Keep warm. Stir fry your favorite meat and vegetables and then add sauce and mix it all together. When stir frying cook your meat (about 2 cups)first and then start adding your vegetables. Add the harder vegetables first since they take a little longer to cook. Some of the vegetables that I like to add are bean sprouts, onions, celery, carrots, broccoli, sugar peas, baby corn on the cob, water chestnuts and bamboo shoots.
Thursday, February 28, 2008
This recipe was given to me by my friend Stephanie. When baking them watch them really close and take them out of the oven when they were light brown, they stay soft longer this way. DO NOT DOUBLE this recipe it makes a big batch....it fills up my Kitchen Aide. Enjoy! 1 c. butter
1 c. shortening
1 1/2 c. sugar
1 1/2 c. brown sugar
2 t. vanilla
Cream the above ingredients and then add
4 1/2 c flour(I add a little bit at a time until there is enough flour. Sometimes I have to add extra)
2 t baking soda
1 t salt
1 12 oz pkg chocolate chips
3/4 c. oatmeal
1 c. crushed corn flakes (optional I add these sometimes)
Bake at 375 for about 10 minutes until a light brown. Watch your oven mine cooks these cookies in about 6-7 minutes)
This recipe goes way back. My mom used to make these while I was growing up. She got the recipe from our neighbor Mary Davies. Every time I make this recipe I can't help but remember the very first time I ever made it.
I had gone home for a few weeks to help my mom while she was going through chemotherapy. She requested I make this dish for her. I was very intimidated as I had never made such a thing before. I was also worried about having to touch so much raw meat...I've come along way. I also had not made a recipe with cornstarch before. I added the cornstarch to the sauce dry....no water. It wasn't pretty, but it actually still tasted good! Anyway, it's a yummy recipe give it a try:)
1 and a half lbs. ground beef
1/4 t. pepper
3/4 c. oatmeal
1 egg (lightly beaten)
1 can water chestnuts (chopped finely)
1/2t. onion salt
1 t. soy sauce
1/2t. garlic salt
(mix all ingredients well, form into little balls brown on cookie sheet in oven @350 about 15 min.)
Here is the sauce part of the recipe.
1 c. beef broth
1-81/2 oz. can crushed pineapple
1/2 c. vinegar (apple cider)
1 c. brown sugar
2 t. soy sauce
4 T. cornstarch,( 4T. water)
~Drain pineapple, mix juice with sugar and cornstarch- boil 1 min. add rest of ingred. and heat until clear and and thicker, add meatballs and pineapple chunks. Simmer until ready to eat.
This is how the sauce looks before it has boiled.
It gets really nice and clear when it is looking ready.
Here is the final product.
Sticky rice is a must with these meatballs. It really completes the recipe.
Wednesday, February 27, 2008
Sunday, February 24, 2008
Friday, February 22, 2008
Thursday, February 21, 2008
1 can Enchilada Sauce 10 oz size
2 c. diced chicken
1 8 oz container sour cream
1/2 c slice green onions
1 T taco seasoning
8 corn tortillas halved
2 c shredded Colby-Monterey Jack Cheese
1 c tortilla chips
1 c chopped tomatoes
2 T ripe olives
Heat oven to 375. Spray 13x9 glass baking dish with cooking spray. Reserve 1/2 c enchilada sauce. In a large bowl mix remaining enchilada sauce, chicken, sour cream, 1/4 c onions and taco seasoning mix. Spoon 1/4 c enchilada sauce in the bottom of baking dish. Arrange 8 tortilla pieces over sauce overlapping as necessary. Spoon half of chicken mixture over tortillas, sprinkle with 2/3 c of the cheese. Repeat layers. Cover with foil. Bake 30-35 minutes or until thoroughly heated. Uncover layer tortilla chips, tomatoes, olives, remaining 1/4 c onions and remaining 2/3 c cheese over the top of casserole. Bake uncovered about 5 minutes longer. Let stand 10 minutes before serving.
The original recipe is for corn muffins but I make it into corn bread just about everytime I make it. Here is the recipe~
Years ago we had some missionaries over for dinner. I made soup & corn bread. One of the elders was from Georgia. He kept saying over & over in a southern accent - I LOVE CORNBREAD, MY MAMA USED TO MAKE CORNBREAD. For years afterward & even still today when I make it the kids go around saying this. It's a funny -Messer inside joke.
Wednesday, February 20, 2008
This really is not a recipe just more of a quick easy idea for dinner or when the kids have their friends over. These pizzas are easy to make when you are in a hurry. My kids love making their very own in their own way. I remember having these pizzas when I was growing up.
2 loaves of French Bread(you may need more or less depending on how many you are feeding) Cut the french bread in half and then cut into whatever sizes of pizza you want.
1 jar of spaghetti sauce or Pizza Quick Sauce
Any pizza toppings you like. We are boring we just like ham, pepperoni, cheese and mushrooms.
Bake at 350 for about 10 minutes.
This is one of my family's very favorite recipes. I save the left overs and the kids eat them without the gravy for an after school snack the next day.
1 8oz. Cream Cheese Softened
2 c cooked chicken
1 small can of mushrooms
approx 1/4 c scallions
1 T Dill Weed
1 T Bon Appetit
2-3 cans of crescent rolls
Mix altogether (I mix it in my kitchen aide). Open the rolls and separate them. Put about one large tablespoon of the mixture in the center and roll them up. Bake 350 for about 10 minutes.
2 cans cream of chicken soup
1 c sour cream
add milk to thin it out
Tuesday, February 19, 2008
Monday, February 18, 2008
1/4 cup butter