October 3rd, 2007 by alice
Tags: Loaves, Makehead, Meat, Pizza
INGREDIENTS
- 1 (26 ounce)jarpasta sauce, divided
- 1 1/2cupsherb seasoned stuffing mix
- 2eggs, beaten
- 1mediumonion, chopped
- 1/4cupgreen peppers, chopped
- 1teaspoondried oregano
- 1/4teaspoongarlic powder
- 1 1/2lbsground beef
- 4ouncesmozzarella cheese, cut into 6 pieces
DIRECTIONS
- Combine 3/4 cup pasta sauce, stuffing, eggs, onion, green pepper, oregano and garlic powder; add beef and mix well.
- Shape firmly into six loaves, placing one piece of cheese in center of each loaf. Place loaves in baking pan.
- Bake at 400 degrees for 30 minutes or until no pink remains and meat thermometer reads 160 degrees.
- Cool slightly. Wrap and refrigerate up to 3 days. Cover and refrigerate remaining pasta sauce.
- To reheat: Place meat loaves and remaining pasta sauce in a skillet.
- Cover and heat through. You can also make bake these and serve the heated sauce with the meat loafs immediately after, if you want.
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October 3rd, 2007 by alice
Tags: Blue, Chicken, Cordon, Portabella, Sauce, White
INGREDIENTS
- 4largeportabella mushrooms
- 4chicken breasts
- 4slices sweetham, sliced thin
- 4slicesprovolone cheese
- 1/2teaspoonsalt
-
SAUCE
- 1 (10 ounce)cancream of mushroom soup
- 1/2cupwhole milk
- 2tablespoonswhite wine
- 1teaspoonfresh ground pepper
DIRECTIONS
- Preheat oven to 350 degrees.
- Spray bottom of pan and arrange mushrooms in baking dish.
- Next take the chicken and stretch it out, don’t tear though.
- Next, take your slice of ham and place it on the chicken, then your cheese on your ham.
- Take the small end of the chicken and gently roll the chicken tucking in the sides.
- Place the chicken on the mushrooms.
- Season lightly with salt and pepper.
- Next, mix all ingredients of the sauce together and pour over the chicken.
- Bake for 40-45 min or until chicken is done and juices run clear.
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October 3rd, 2007 by alice
Tags: Cabbage, Delish, Quick
INGREDIENTS
- 1/2 thinly slicedcabbage
- 2-3cm thickness gratedgingerroot(I keep in freezer to last longer and its easier to grate)
- 1tablespoonlemon juice
- 3tablespoonssoy sauce
- 1teaspoonoil
DIRECTIONS
- Heat oil in a wok.
- Add cabbage, lemon juice, soy sauce and grated ginger and stir till cabbage is covered with mixture.
- Cover with lid and keep on low heat to steam on low for a few minutes.
- Un-cover and stir till cabbage is limp.
- Serve as a side dish or tasty snack.
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October 3rd, 2007 by alice
Tags: Breakfast, Casserole, Hashbrown, House, Victorian
INGREDIENTS
- 3tablespoonsoil
- 2lbsfrozen hash brown potatoes
- 1onion, chopped
- 1green pepper, chopped
- 1red pepper, chopped
- 2cups cubedham
- 10eggs, beaten
- salt & pepper, to taste
- 1 1/2cupscheddar cheese, shredded
DIRECTIONS
- Heat oil in large skillet.
- Add hash browns, onion, and bell peppers.
- Cook until potatoes begin to brown.
- Spray 9″ x 13″ baking dish with Pam.
- Spread potato mixture in pan.
- Top with ham.
- Pour beaten eggs over all and season to taste with salt and pepper.
- Gently stir to coat all ingredients with eggs.
- Sprinkle with cheese.
- Refrigerate overnight.
- Bake uncovered at 375 degrees for 35 minutes.
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October 3rd, 2007 by alice
Tags: Pulu
INGREDIENTS
- 1largeonion, chopped
- 1mediumtomato, chopped
- 1 (12 ounce)cancorned beef(New Zealand brands preferred)
- 8ounces frozen packagecoconut milk, thawed
- aluminum foil, and or banana leaves, for wrapping
DIRECTIONS
- Preheat oven to 350 degrees.
- Wash and remove the stems from the lu’au leaves.
- Chop the onion and tomato.
- Thaw or make the coconut milk.
- Layer two or three leaves in the palm of your hand.
- Place a heaping tablespoon or so of onion and tomato into the center of the leaves.
- Top with about 2 heaping tablespoons of corned beef (one can will make about 5-6 packets).
- Ladle about 1/4 cup of coconut milk on top of it all.
- Wrap the lu’au leaves into a bundle and then wrap and secure with banana leaf or aluminum foil.
- Place the lupulu in a shallow pan and bake for about 1 hour.
- Peek into the bundles to make sure the lu’au leaves are thoroughly cooked and a dark, soft green color. (This is important, as raw taro leaves irritate the skin and throat when not fully cooked).
- Cook longer if necessary.
- Remove from the aluminum foil and serve hot with whatever sounds nice–rice, yams, taro, etc.
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