August 21st, 2007 by alice
Tags: Jamaican, Sausage, Touch, Turkey
INGREDIENTS
- 1onion
- 3garlic cloves
- 1green pepper
- 3/4lbturkey sausage
- 1sweet potato, chopped
- 12ounceschopped tomatoes
- 2teaspoonscinnamon
- 1teaspooncloves
- 2teaspoonsthyme
- 1teaspoonsalt
- 1tablespoontamari soy sauce
- 1/4cupbrown sugar
- 1tablespoonchili sauce
DIRECTIONS
- Saute onion, garlic and green pepper.
- Add sausage and brown.
- Add sweet potato and top with tomatoes.
- Add spices and simmer until sweet potatoes soft.
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August 21st, 2007 by alice
Tags: Casserole, Layer, Moms, Seven
INGREDIENTS
- 1lbhamburger
- 1mediumonion
- 6carrots
- 4potatoes
- 1 (26 ounce)cancream of mushroom soup
- 1 (10 1/2 ounce)cancream of celery soup
- 1cupmacaroni
DIRECTIONS
- Break up raw hamburger in tiny pieces.
- Cut up onion and spread over hamburger.
- Slice up the 6 carrots, then dice the potatoes.
- Throw in the macaroni, then add the soup.
- You can mix it all up or leave layered.
- Bake for 2 hours at 350*.
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August 21st, 2007 by alice
Tags: Chicken, Cut, Fried, Oamc, Rice, Short
INGREDIENTS
- 1cuplong grain white rice
- 2cupswater
- 1chicken bouillon cube
- 1cupEgg Beaters egg substitute
- 1 1/2lbschicken breast tenders, cut in bitesized pieces
- 1cuponions, chopped
- 1 (16 ounce)packagefrozen peas and carrots
- 1/2cupteriyaki marinade
- 2tablespoonslight soy sauce
- 1/2teaspoonground ginger
- 1teaspoongarlic powder
DIRECTIONS
- Disolve boulion in water and cook rice according to directions. Plunge container into cold water to cool after cooking or make rice the day before.
- Cook egg beaters in skillet till fluffy.Set aside keep warm.
- Saute chicken and onion in same skillet till done about 3 to 4 minutes.
- Add marinade, peas and carrots, and rice. Mix well.
- Add soy sauce, ginger, garlic and egg beaters. Continue to cook till heated though.
- Cool your favorite way and pack in quart sized freezer bags. 1 serving = 1 1/2 cups aprox.
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August 21st, 2007 by alice
Tags: Buttermilk, Cake, Cinnamon, Coffee
INGREDIENTS
- 2 1/4cupsflour
- 1/2teaspoonsalt
- 1/4teaspoonginger
- 2teaspoonscinnamon
- 1cupbrown sugar
- 3/4cupsugar
- 3/4cupcorn oil
- 1cup choppedwalnutsor pecans
- 1teaspoonbaking soda
- 1teaspoonbaking powder
- 1egg, beaten
- 1cupbuttermilk
DIRECTIONS
- Mix together in a large bowl the flour, salt, l teaspoons cinnamon, ginger, both sugars, and corn oil.
- Remove 3/4 cup of this mixture, and to it add the nuts and the remaining l teaspoons cinnamon.
- Mix well, and set aside to use as a topping.
- To the remaining batter, add the baking soda, baking powder, egg and buttermilk.
- Mix to combine all ingredients. Small lumps in the batter are okay.
- Pour the batter into a well greased 9×13 pan.
- Sprinkle the topping mixture evenly over the surface.
- Bake at 350 for 40 to 45 minutes.
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August 21st, 2007 by alice
Tags: Nut, Pilaf, Pine, Pomegranate
INGREDIENTS
- 4tablespoonsbutter
- 1smallred onion
- 1cupbasmati rice
- 1 1/2cupsvegetable stock
- 1/4cupgolden raisins
- 1/2cuppomegranate seeds
- 1/2cuppine nuts, toasted
- 1teaspoondried thyme
- seasalt & fresh ground pepper, to taste
DIRECTIONS
- Cut onion into 1/4 inch pieces.
- Melt butter over medium heat.Add onion and cook until softened but not brown.
- Add rice and stir for 2 minutes to coat with the butter.
- Add the vegetable stock and bring to a boil.
- Cover, reduce heat to low and cook until all of the liquid is absorbed (approximately 15 minutes).
- Meanwhile, toast pine nuts in a separate skillet over low heat.Stir constantly. Watch carefully as they burn easily.Set aside once toasted.
- Remove rice from heat and fold in the raisins, pine nuts, pomegranate seeds and thyme.
- Season with salt and pepper to taste and serve.
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