June 30th, 2009 by alice
Tags: Beans, Calico, Grandma
INGREDIENTS
-
Brown together
- 1/2lbbacon, cut up and browned crisp
- 1cup choppedonions
- 1lbhamburger
-
Drain and add
- 1 (30 ounce)cankidney beans, drained
- 1 (30 ounce)canpork and beans
- 1 (10 ounce)boxfrozen lima beans
- 3/4cupbrown sugar
- 1/2cupketchup
- 2tablespoonsvinegar
DIRECTIONS
- Bake 1 hour at 350 or heat in crock pot for several hours.
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June 30th, 2009 by alice
Tags: Egg, Roll, Wrap
INGREDIENTS
- 2cups siftedflour
- 1teaspoonsalt
- 1egg
- 1/2cupice water
- cornstarch
DIRECTIONS
- Sift flour and salt into a large bowl.
- Make a well and add eggs and water
- Stir with a fork until dough holds together and leaves bowl clean.
- Turn out onto lightly floured surface.
- Knead until smooth – about 5 minutes.
- Cover dough with the bowl and let stand for 30 minutes.
- Divide into fourths. Dust pastry board with cornstarch.
- Roll each fourth to a 14 x 11 inch rectangle. Cut into 3 1/2 inch squares. (The cornstarch prevents them from sticking together).
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June 29th, 2009 by alice
Tags: Chicken, Curry, Salad
INGREDIENTS
-
Dressing
- 3/4cupranch dressing
- 1tablespoonlime juice
- 1teaspooncurry powder
- 1garlic clove, pressed
-
Salad
- 1largegranny smith apples, sliced in small pieces
- 1mediumcarrot, peeled & julienned
- 10ouncesbaby spinach leaves
- 1smallred bell pepper, diced
- 1/2smallred onion, sliced into thin wedges
- 1/2cupdried sweetened cranberries
-
Chicken Mixture
- 1lbboneless skinless chicken breasts, flattened and cut into 1/2-inch cubes
- 2tablespoons snippedfresh cilantro
- 1/4cuptoasted sliced almonds, coursely chopped
DIRECTIONS
- For dressing:Combine dressing ingredients, whisk until blended, set aside.
- For Salad:Combine all ingredients in bowl, set aside.
- For Chicken Mixture:Heat skillet over medium-high heat, spray with non-stick cooking spray.Add chicken to skillet in a single layer, cook without stirring for 2 minutes or until chicken starts to brown.Stir-fry 2-3 minutes or until chicken is no longer pink, remove from heat.Add cilantro and 1/4 cup of the dressing, toss to coat.
- To serve, toss salad with remaining dressing, top with chicken mixture and almonds and serve immediately.(Chicken mixture may also be served over rice instead of as a salad.).
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June 29th, 2009 by alice
Tags: Carrot, Raisin, Salad, Slimmer
INGREDIENTS
- 2lbscarrots
- 1cupraisins
- 1 (20 ounce)cancrushed pineapple with juice, drained
- 1cuplight mayonnaise
- 1/8cupSplenda sugar substitute
- 1/8cupconfectioners’ sugar
DIRECTIONS
- Soak raisins in hot water for 10 minutes to rehydrate them.Drain well.
- Peel carrots.
- Shred in food processor.
- Place shredded carrots, raisins and pineapple in large bowl.
- Combine remaining in small bowl and stir into carrot mixture.
- Cover with plastic wrap and refrigerate at least 2 hours.
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June 28th, 2009 by alice
Tags: Artichoke, Guacamole
INGREDIENTS
- 6large freshartichoke bottoms, including stem(or canned or frozen)
- 1/2smallred onion, finely chopped
- 1largebeefsteak tomato, chopped
- 2tablespoonsfresh lemon juice(about 1/2 lemon)
- 3tablespoonsextra-virgin olive oil
- 1teaspoontoasted sesame oil
- 1/3cup choppedscallions
- 4tablespoons choppedfresh cilantro leaves
- 1teaspooncoarse salt
- 1/2teaspoonfresh ground black pepper
DIRECTIONS
- Place artichoke bottoms in a small saucepan, cover with water, and bring to a boil over high heat.
- Reduce heat to medium-low and cook until the artichokes are very soft, about 20 minutes.
- Drain.
- When cool enough to handle, finely chop the artichokes and place in a medium-size mixing bowl.
- Add the onion, tomato, lemon juice, olive oil, sesame oil, scallions, cilantro, salt, and pepper and gently mash with a fork. Enjoy!
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