September 30th, 2006 by alice
Tags: Crock, Favourite, Ham, Pot, Potatoes, Scalloped
INGREDIENTS
- 1cupwater
- 1/2teaspooncream of tartar
- 5mediumpotatoes
- 1cup choppedonions
- salt and pepper, to sprinkle
-
Sauce
- 1/2cupflour
- 1teaspoonsalt
- 1/8teaspoonwhite pepper
- 2cupsmilk
- 1cup gratedcheddar cheese
- 2cups cubed bonelesssmoked ham
DIRECTIONS
- Combine water and cream of tarter in a large bowl.
- Stir and add potatoes.
- Stir well, this will help keep potatoes from darkening.
- Drain.
- Layer potatoes and onion in a slow cooker (5 quart) and sprinkle with salt and pepper.
- Sauce: Stir flour, salt and pepper together in a saucepan.
- Whisk in milk gradually until no lumps remain.
- Heat and stir til boiling.
- Pour 1/2 of sauce over potatoes.
- Sprinkle cheese and ham over top, then top that with remaining sauce.
- Cover and cook on low for 9-10 hours or high for 4 1/2- 5 hours.
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September 30th, 2006 by alice
Tags: Basic, Meatball, Recipe
INGREDIENTS
- 1 1/2lbslean ground sirloin
- 1wholeegg
- 2/3cupplain breadcrumbs, approx
- 1/4cupmilk
- salt and pepper
- 3-5dashesWorcestershire sauce
DIRECTIONS
- Mix the sirloin, egg, milk, salt/pepper,& the Worcestershire sauce.
- Add as much of the bread crumbs as you need (mixture should be slightly moist).
- Roll into desired sized balls.
- Preheat oven to 375 degrees.
- Place onto a cookie sheet or 13×9 baking dish.
- Bake meatballs for 15-23 minutes depending on size of meatballs.
- Drain onto paper towels if necessary.
- Add to any sauce that you want to pair the meatballs with, example: Spaghetti sauce, Sweet& Sour sauce.
- This is just a basic recipe, have a little fun and add italian spices or asian spices.
- Make the meatballs small for a cocktail appetizer or larger for Spaghetti& Meatballs.
- Some of you may disagree with using lean beef but I’ve tried this recipe with so many different types of ground beef and find the sirloin tastes much better and surprisingly does not dry out.
- I hope this works for you and don’t give up if it doesn’t work the first time!
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September 30th, 2006 by alice
Tags: Freezer, Jam, Persimmon
INGREDIENTS
- 1 1/2lbs softfuyu persimmons
- 3cupssugar
- liquid pectin
- 1/4cuplemon juice
DIRECTIONS
- Cut or pull off stems from persimmons; discard stems.
- If Fuyu-type persimmons are firm enough, peel with a knife.
- For soft fruit, cut in half and scoop out pulp.
- Discard any seeds and skin.
- If using Fuyu-type persimmons, mash pulp, or coarsely chop using a knife or food processor (do not purée); you should have 1 1/2 cups fruit.
- In a bowl, mix fruit and sugar; let stand for 10 minutes, stirring occasionally.
- Meanwhile, mix pectin and lemon juice; add to fruit and stir gently for 3 minutes (mixing vigorously traps air bubbles, making the jam cloudy).
- Fill 1/2-pint jars or freezer containers to 1/2 inch of rim.
- Cover, and let stand 12 to 16 hours at room temperature.
- You can store unopened jam in covered jars in the refrigerator up to 6 months, up to 1 month if opened.
- Freeze to store longer; cover and chill thawed jam.
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September 30th, 2006 by alice
Tags: Broccoli, Salad
INGREDIENTS
- 1bunchbroccoli
- 10slicesbacon, cooked and crumbled
- 1/4cupred onions, chopped
- 1/2cup toastedsunflower seeds
- 3/4cuplight mayonnaise
- 1/4cupSplenda sugar substitute
- 3tablespoonswhite vinegar
- 1/4teaspoonpepper
DIRECTIONS
- Mix mayo, sugar, vinegar and pepper.
- Pour over diced broccoli and onions just before serving.
- Add sunflower seeds and bacon.
- Mix well.
- This salad doesn’t keep well after the sunflower seeds have been added.
- So, it’s best to add them last.
- We are diabetic, so”Splenda” is used in place of sugar.
- This salad will disappear lickety-split!
- Enjoy!
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September 30th, 2006 by alice
Tags: Cupcakes, Pumpkin
INGREDIENTS
- 1 (18 1/4 ounce)boxspice cake mix, i use duncan hines
- 1 (15 ounce)canpumpkin, i use libbys
DIRECTIONS
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin tins with paper liners.
- Mix cake mix and pumpkin until well mixed.
- Spoon into cupcake liners 3/4 full.
- Bake for 18 minutes or until center springs back when pressed.
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