Wednesday, August 3, 2011

Thursday, March 27, 2008

Black Beans and Rice

In the Bag:

1 - 16 oz can Black Beans
1 - 16 oz can Salsa
1 cup Rice, uncooked (baggie)
1 - 16 oz Corn
1 - 12 oz Tomato Juice

Seasoning Packet:
1/4 tsp. Cumin
1/14 tsp. Oregano
1/4 tsp. Salt

From the Pantry:
1/4 cup Water
1 cup grated Cheese

To the Table:
Drain and rinse the beans.
Combine all ingredients except the cheese. Pour into a square baking dish. Top with grated cheese. Cover and bake at 375 for 1 hour and 15 minutes.
Confirm that rice is tender before removing from the oven.

This dish can be used as an entree with a side salad. Also tasty in a rolled in a warm tortilla garnished with sour cream, guacamole, lettuce, etc. May be served cold as a salad.

Tuesday, March 25, 2008

Mandarin Chicken Pasta Salad

1 teaspoon finely chopped, peeled fresh ginger
1/3 cup rice vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon toasted sesame oil
1 (1 ounce) package dry onion soup mix
2 teaspoons white sugar
1 clove garlic, pressed

1 (8 ounce) package bow tie (farfalle) pasta
1/2 cucumber - scored, halved lengthwise, seeded, and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
2 diced Roma tomatoes
1 carrot, shredded
1 (6 ounce) bag fresh spinach
1 (11 ounce) can mandarin orange segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted

To make the dressing, whisk together the ginger root, rice vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar, and garlic until well blended. Cover, and refrigerate until needed.
Bring a large pot of lightly salted water to a boil. Add the bowtie pasta and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water. Place pasta in a large bowl.
To make the salad, toss the cucumber, bell pepper, onion, tomatoes, carrot, spinach, mandarin oranges, chicken, and almonds with the pasta. Pour the dressing over the salad mixture, and toss again to coat evenly. Serve immediately.

Deviled Eggs

6 hard-cooked eggs
2 tablespoons mayonnaise
1 teaspoon white vinegar
1 teaspoon prepared mustard
1/2 teaspoon salt

Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, sugar, vinegar, mustard and salt; mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving.

Glazed Ham

1 (8 pound) bone-in shank ham RAW HAM
4 cups water, or as needed
1/2 cup honey
1/2 cup brown sugar
2 tablespoons liquid smoke flavoring
2 tablespoons Worcestershire sauce
1 pinch ground cloves

Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

Spinach Salad (the yummy one I made on Easter)

2 eggs
4 slices bacon
5 cups fresh spinach, rinsed and torn into bite-size pieces
1/2 cup sliced fresh mushrooms
1 cup sliced fresh strawberries
1/2 cup thinly sliced onion
1 kiwi, sliced
1/2 mandarin orange, peeled and segmented

1/4 cup ketchup
1/4 cup water
1/4 cup olive oil
1/4 cup brown sugar
2 tablespoons cider vinegar
1/2 teaspoon spicy brown mustard
1 dash garlic powder
salt and pepper to taste
1 cup seasoned croutons


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Place the eggs in a saucepan with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 12 to 15 minutes. Remove from hot water and cool. Peel, chop, and set aside.
Cook the bacon in a skillet over medium high heat until crisp and evenly brown. Drain, crumble and set aside.
In a large bowl, toss together the eggs, bacon, spinach, mushrooms, strawberries, onion, kiwi, and orange.
In a separate bowl, mix the ketchup, water, olive oil, brown sugar, cider vinegar, and brown mustard. Season with garlic powder, salt, and pepper. Pour over the salad mixture, and top the salad with croutons.

Tuesday, January 29, 2008

Scalloped Potatoes and Ham

1 can Cream of Celery Soup
1/2 cup Milk
Generous Dash of Pepper
3 cups Thinly Sliced Potatoes
1 1/2 cup Diced Cooked Ham
1/2 cup Thinly Sliced Onion
1/2 cup Mozarella Cheese (shredded)

Combine soup, milk, salt and pepper. In a square baking dish, arrange alternate layers of potatoes, meat, onion, and sauce. Cover and bake at 375 degrees for 1 hour. Uncover. Sprinkle with the cheese and paprika. Bake 15 minutes more or till potatoes are tender.

OKAY I MADE THIS LAST NIGHT AND IT IS YUMMY! It only took me like 10 minutes to make and it was even easy to clean up;-)