October 8th, 2006 by alice
Tags: Gratin, Potatoes, Thymeu
INGREDIENTS
- 5ounces finely shreddedcheddar cheese
- 1/2cupsour cream
- 1 (10 3/4 ounce)cancondensed cream of celery soup
- 1/4-1/2teaspoondried thyme leaves
- 1/4teaspoonpepper
- 6mediumrusset potatoes, cooked,peeled and diced
- 1/4cup slicedgreen onions
- 1/2cupseasoned croutons, crushed
DIRECTIONS
- Heat oven to 350.
- Grease 1 1/2 quart casserole.
- In greased casserole, combine 1 cup of the cheese, sour cream, soup, thyme and pepper; mix well.
- Stir in potatoes and onion; cover.
- Bake at 350 for 45 minutes.
- In small bowl, combine crushed croutons and remaining cheese.
- Uncover casserole; sprinkle with crouton mixture.
- Bake uncovered an additional 10 to 15 minutes or until bubbly and golden brown.
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October 8th, 2006 by alice
Tags: Casserole, Joe, Sloppy
INGREDIENTS
- 1lblean ground beef
- 1/2cup slicedgreen onions
- 1 (15 1/2 ounce)cansloppy joe sandwich sauce
- 1 (11 ounce)cancorn mixed with chopped peppers, undrained
- 1 (6 ounce)canrefrigerated buttermilk biscuits
DIRECTIONS
- Heat oven to 375.
- In large skillet, brown ground beef with onions, drain.
- Stir in sandwich sauce and corn.
- Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally.
- Spoon mixture into ungreased 1 to 1 1/2 quart casserole.
- Separate dough into 5 biscuits; cut each in half.
- Arrange, cut side down, around outside edge of hot mixture with biscuits touching.
- Bake at 375 for 15 to 20 minutes or until biscuits are deep golden brown.
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October 8th, 2006 by alice
Tags: Meal, Skillet, Tacoe
INGREDIENTS
- 1lbground beef
- 1largeonion, diced
- 1 (16 ounce)candiced tomatoes
- 1cup uncookedlong grain rice
- 1packagetaco seasoning
- 1cup shreddedcheddar cheese
- 2cups shreddedlettuce
DIRECTIONS
- Cook ground beef and onions together until meat is no longer pink.
- Drain off all fat.
- Drain tomatoes and reserve juice.
- Add enough water to juice to make 2 1/2 cups.
- Add to the pan.
- Add tomatoes, rice and taco seasoning and stir.
- Bring to a boil, cover and reduce heat to simmer until all liquid is absorbed, about 25 minutes.
- Sprinkle each serving with cheese and place lettuce on top.
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October 8th, 2006 by alice
Tags: Banana, Cinnamon, Muffins
INGREDIENTS
- 3 very ripebananas
- 2eggs, beaten until light
- 2cupsunbleached flour
- 3/4cupsugar
- 1/2teaspoon groundsea salt
- 1teaspoonbaking soda
- 1teaspooncinnamon
- 1teaspoonvanilla
- 2tablespoons meltedbutter
DIRECTIONS
- In large bowl, mash bananas well-there should be few lumps.
- In small bowl, beat two eggs until light.
- In another bowl, mix all dry ingredients until well combined.
- Add eggs to bananas and mix.
- Add vanilla and butter to bananas and mix.
- Add dry indredients one cup at a time, mixing between each cup.
- When batter is well blended-it will be thick but not stiff-place in muffin tin.
- Bake for 15-20 minutes at 350, or until knife inserted in muffin comes out clean.
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October 8th, 2006 by alice
Tags: Hawaiian, Shortbread, Wedges
INGREDIENTS
- 1cupsweetened flaked coconut(4 oz/125 g)
- 3/4cup coarsely choppedmacadamia nuts(4 oz/125 g)
- 1/2cupunsalted butter, room temp(4 oz/125 g)
- 3/4cupconfectioners’ sugar(3 oz/90 g)
- 1egg yolk
- 1teaspoonvanilla extract(essence)
- 1/4teaspoonsalt
- 1 1/3cupsall-purpose flour(7 oz/220 g)
- 1/4cup choppeddried mango(1 1/2 oz/45 g)
DIRECTIONS
- Position a rack in the middle of an oven and preheat to 325-degrees (165C).
- On a baking sheet, mix together the coconut and macadamia nuts.
- Bake, stirring occasionally, until lightly toasted, about 8 minutes.
- Remove from oven and let cool- leave oven set at 325-degrees (165C).
- In a bowl, using an electric mixer set on medium speed, beat the butter until fluffy, about 4 minutes.
- Add the sugar and beat, stopping once or twice to scrape the sugar to the center of the bowl with a rubber spatula, until light, about 1 minute.
- Beat in the egg yolk, vanilla and salt.
- On low speed, beat in the flour and then the coconut mixture and the mango to form a soft dough.
- Divide the dough in half and press each half into a round cake pan 9 inches (23 cm) in diameter.
- Using fork tines, mark each round into 8 wedges.
- Bake until the shortbread is golden brown, about 20 minutes.
- Transfer the pans to a rack and, using the marks as guides, cut into wedges.
- Let cool completely.
- Store in an airtight container at room temp up to 3 days.
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