November 22nd, 2007 by alice
Tags: Cranberry, Loaves, Meat
INGREDIENTS
- 1lblean ground beef
- 1cupcooked rice
- 1/2cuptomato juice
- 1egg, slightly beaten
- 1/4cuponions, minced
- 1tablespoonKitchen Bouquet
- 1 1/2teaspoonssalt
- 1 (16 ounce)canwhole berry cranberry sauce
- 1/3cupbrown sugar
- 1tablespoonlemon juice
DIRECTIONS
- Preheat over to 350 degrees F.
- Thoroughly combine ground beef, rice, tomato juice, egg, onion, kitchen bouquet & salt, then shape into 5 loaves.
- Place the loaves in a 13″x9″ glass baking dish.
- Combine the cranberry sauce, sugar & lemon juice, & spoon it over the loaves.
- Bake for 40 minutes, then remove the loaves & arrange them on a serving platter.
- Pour the cranberry sauce mixture into a gravy boat & serve it with the loaves.
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November 22nd, 2007 by alice
Tags: Bread, Yumwhite
INGREDIENTS
-
2 Pound Loaf
- 1 1/2cupswater
- 2tablespoonsmargarineor butter
- 4cupsflour(bread flour if you have it)
- 3tablespoonsdry milk
- 2tablespoonssugar
- 2teaspoonssalt
- 1 1/2teaspoonsyeast(bread machine yeast or quick active dry yeast if possible)
DIRECTIONS
- Place in bread machine and prepare according to manufactures suggestion. (I like to use the dough cycle so that I can cook the bread in the oven. 350 degress for about 30-35 minutes). Homemade Bread — Yummm!
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November 22nd, 2007 by alice
Tags: Breakfast, Kids, Step, Tacos
INGREDIENTS
- 1lb of precookedsausage links
- 6eggs
- 1/4cupmilk
- 1/4teaspoonsalt
- 1pinchpepper
- 1cupcheddar cheese, grated
- 12flour tortillas
- salsa
DIRECTIONS
- Check with a grownup and wash your hands before you begin.
- Make a few shallow cuts in each sausage link so they won’t explode while cooking in the microwave.
- Place sausage links in a microwave-safe bowl.
- Microwave on high for 2 1/2 to 3 minutes.
- The amount of time it takes to heat the sausage all the way through may be different because microwaves don’t all have the same amount of power.
- Use your oven mitts when you remove the sausage from the microwave, and let the bowl cool for 1 minute.
- Remove the sausages from the water using a fork, and dump the water out in your sink.
- Cut the sausages into bite-sized pieces, and put the sausage pieces in a small bowl.
- Crack the eggs into the microwave-safe bowl.
- Add salt, pepper and milk.
- Beat the eggs with a fork until the eggs and milk are mixed together.
- Microwave the eggs on high for 1 1/2 minutes.
- Use your oven mitts to take the bowl out of the microwave.
- Stir the eggs with a fork and microwave another 1 1/2 minutes.
- Remove the bowl with oven mitts, and stir the eggs again.
- If the eggs are still runny, microwave for another minute or so until they are cooked.
- The amount of time it takes to cook the eggs may be different because microwaves don’t all have the same amount of power.
- Divide the sausage, eggs, and cheese into tortillas.
- Top with salsa.
- For a Texas twist, try guacamole, refried beans, or hash-browned potatoes in your tacos, too. (Just don’t fill them so full that you can’t take a bite!).
- Clean up the kitchen before you bite into your breakfast.
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November 22nd, 2007 by alice
Tags: Kids, Salsa, Step
INGREDIENTS
- 28ounces canwhole canned tomatoes, drained
- 1/3cup choppedgreen peppers
- 1/3cup choppedonions
- 3garlic cloves, chopped
- 1/4cup choppedfresh cilantro
- 2smalljalapeno peppers, canned
- 2teaspoonssalt
- 2teaspoonspepper
- 2teaspoonschili powder (optional)
- 2teaspoonscumin (optional)
DIRECTIONS
- Check with a grownup and wash your hands before you begin.
- Put all the ingredients, except the jalapeño peppers, into the blender.
- Depending on what kind of jalapeño peppers you have, they could be mild or very spicy, so add only a few small pieces to the blender to start off with.
- Doing it like this will keep it from getting too spicy.
- You can always add more later if you want it spicier.
- Blend the ingredients on “chop” until the look mixed.
- If you like it chunkier, don’t blend it too long.
- For smoother salsa, blend it longer.
- Remember, make sure the blender has stopped Test the salsa.
- If you want more of any ingredient, add it, then blend again briefly.
- Clean up the kitchen before you enjoy your salsa with corn chips, or on your breakfast taco.
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November 22nd, 2007 by alice
Tags: Lamb, Pilaf, Rice
INGREDIENTS
- 1lbground lamb
- 2cupsbasmati rice(or other long grain)
- 1onion(finely chopped)
- 1/2red bell pepper(finely chopped)
- 2 3/4cupslow sodium chicken broth(no msg)
- 2ouncespine nuts
- 4tablespoonsbutter
- 1/2teaspoonsalt
- 1cupfrozen baby peas(thawed)
- 1/4cuphot water
- 1/2teaspoonsaffron(steeped in hot water)
- 1bay leaf
- 1/2teaspoondried thyme
- 1/2teaspoondried rosemary
DIRECTIONS
- Important:You will need a 5 quart roaster or Dutch oven with a well fitting lid to hold in heat & moisture.
- Preheat oven to 350°F.
- Melt butter in roaster over medium high heat.
- Add onions,bell pepper & salt & sweat (not brown) for a few minutes.
- Stir in rice & pine nuts & gently toast while stirring until rice smells nutty.
- Add Saffron & water, bay leaf & chicken broth. Increase heat to high, when broth starts to boil, stir ingredients once, place lid on roaster & place in oven for 15 minutes.
- When oven time is up, remove roaster from oven & rest for another 15 minutes but DO NOT remove lid (rice is still cooking).
- When rice is in oven, prepare the lamb by mixing with thyme & rosemary.
- Season & brown lamb gently & break it into pieces about the size of a clove of garlic. When rice is rested, add lamb & peas & mix through with a fork, fluffing rice as you look to remove the bay leaf.
- Serve onto a warm platter or plates.
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