Tuesday, March 29, 2011
8 oz. bow tie pasta
1 TBS vegetable oil
1 small yellow onion, chopped
1 (12 oz) jar spaghetti sauce
1 c. cottage cheese
1 large egg
2 TBS grated Parmesan cheese
4 oz grated Mozzarella cheese
8 oz. ground beef (or ground turkey)
Preheat oven to 425 degrees. Grease an 8 inch square baking dish. Cook pasta according to package directions for half the amount of time given.
Meanwhile, in a large skillet, heat oil over moderate heat. Add onion and saute for 1 minute. Stir in ground beef and cook until lightly browned, about 3 minutes. Add spaghetti sauce; bring to a boil. Reduce heat to low; partially cover the skillet and simmer the sauce for 5 minutes.
In a small bowl, combine cottage cheese, egg, and Parmesan. Drain pasta. Layer half the pasta in baking dish. Spoon the cottage cheese mixture over the pasta. Spoon half of the meat sauce over the cheese mixture and sprinkle with half the Mozzarella. Layer the remaining pasta sauce and Mozzarella. Cover the pan with aluminum foil and bake 15 minutes. Uncover and bake an additional 5 to 8 minutes or until heated through and serve.
Sunday, March 20, 2011
So really I am such a wimp when it comes to cooking. I think I like to post recipes on this blog because I can see that I did make a few things and it gives me the courage to try more things. I grew up in a home where my mother made amazing bread and rolls. I have always made those wonderful homey recipes and haven't really felt a need to venture much beyond those great stand by recipes. Well, I really love french bread. But I really hate when it is stale and cold from the store (and it gets that way FAST). Have you ever had it when it is nice and hot, right out of the oven? Oh my goodness there aren't many things I like more than that (that don't have sugar in them anyway...) I attempted to make french bread a few years ago and it was good, not great and the instructions were horrible so I ended up improvising and never made it again. Well, my favorite food blog had a recipe on it for french bread that I just had to try and it turned out A.MA.ZING! My boys gobbled it up like nobody's business and my husband and I also ate a ton. It was so good that the next day we all fought over the second loaf, now that is good stuff. Here is her recipe, but if I were you, I would go see all of the good stuff there.
2 ¼ c. warm water
2 T. sugar
1 Tbsp yeast
1 Tbsp salt
2 Tbsp oil
5 ½ -6 cups flour-stirred before measured
Dissolve sugar and yeast in the warm water. Let this proof—or sit for a few minutes until it bubbles. Then add salt, oil and 3 cups of flour and beat well. Add in 2 1/2 -3 more cups of flour. The dough should clean off the sides of the bowl and not be too stick – but be careful not to add too much flour. Knead for a few minutes.
Leave the dough in the mixer to rest for 10 minutes and then stir it down (turn on your mixer for 10 seconds) and then allow to rest another 10 minutes. Repeat for a total of 5 times. Then turn dough onto a floured surface and divide into two equal parts. Roll each part into a 9×13 rectangle. Roll dough up, starting from long edge of loaf to seal. Arrange seam side down on large baking sheet that’s been sprinkled with corn meal, allowing room for both loaves. Repeat with second part of dough. With a sharp knife, cut 3 gashes at an angle on the top of each. Cover lightly; allow to rise 30 minutes. Brush entire surface with egg wash (one egg beaten slightly with 1 Tbsp of water). If desired, sprinkle with sesame seeds. Bake for 30 minutes at 375 degrees.
We love this so much that I made AT LEAST once a week, sometimes twice. It is so good!
Friday, March 18, 2011
2 cups flour
2 TBS sugar
1 tsp baking soda
2 tsp baking powder
1/2 tsp salt
3 tbs butter
1/2 cups raisins (optional, but oh so good)
1 cup buttermilk
1 tbs butter, melted
flour to dust
Ina large bowl, sift together flour, sugar, baking soda, baking powder, and salt. Cut in butter until mixture looks like fine crumbs. Add raisins, if desired. Add buttermilk. Mix with a fork until moistened.
Knead gently about 1 minute. Shape into a ball. Place dough on a greased cookie sheet or pie plate and flatten into a 7 inch circle. Dough will be about 1 1/2 inches thick. Bake at 375 degrees for 30 to 40 minutes, or until top is golden brown. Remove and place on a wire rack to cool. Brush top with melted butter. Dust with flour. Makes one loaf.
1 lb lean boneless lamb (I always buy whatever the grocery store has out. Stew pieces, lamb chops...it all cooks into a tender wonderful stew, so don't worry about what it is although you probably do want something lean.)
1 tbs cooking oil
2 1/2 cups peeled turnips cut into 1/2 inch pieces (2 medium)
1 1/2 cups carrots cut into 1/2 inch pieces (3 medium)
1 1/2 cups peeled potatoes cut into 1/2 inch pieces (2 medium)
2 medium onions, cut into wedges
1/4 cup quick cooking tapioca
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme, crushed
3 cups beef broth
1. Cut lamb into 1 inch pieces. In a large skillet brown lamb, half at a time, in hot oil. Drain off fat. In a 3 1/2 or 4 quart crockery cooker combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme. Stir in browned lamb and beef broth.
2. cover and cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours.
Tuesday, March 15, 2011
Sunday, March 13, 2011
Meanwhile, in a large mixing bowl, combine sugar, eggs, flour, lemon juice, extract, baking powder and salt in a mixing bowl. Mix until frothy; pour over crust.
Bake for 18 to 22 minutes or until light golden brown. Dust with powdered sugar.
I love this yummy applesauce recipe. Found in this cookbook.
1/2 c. water
7-1/2 c. apples, cored, peeled and quartered
1/2 c. sugar
1 t. lemon juice
1/4 t. cinnamon
1/8 t. nutmeg
1 t. vanilla extract
Bring water to a boil in heavy saucepan; add apples and return to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, stirring occasionally. Add remaining ingredients; stir well. Serve warm or cold. Makes 4 to 6 servings.
Okay I recognize that I am a little late (or early) in posting this...but they are really good and I make them for my family all year long.
4 pork chops
3/4 c. barbecue sauce
3/4 c. apple juice
Brown pork chops in a 12" skillet until done. Mix barbecue sauce and apple juice together; pour over pork chops. Reduce heat; simmer until liquid reduces, about 20 minutes. Makes 4 servings.
4 triangles Light Cow Cheese or 1/3 c. softened butter
2 cups flour
1 1/2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
1/4 tsp cloves
1/4 tsp salt
2 eggs, separated
1/4 c. butter
1/2 cup brown sugar
1/2 cup molasses
1 cup milk
Mix the flour, baking powder, cinnamon, ginger, cloves and salt, then set aside. Separate the eggs and beat the egg whites until soft peaks form.
In a large mixing bowl, beat the butter and brown sugar until fluffy. Beat in molasses, egg yolks and milk. Add the dry ingredients and mix until just combined. Fold in the beaten egg whites.
Bake in a heated waffle iron and serve hot with butter and honey or maple syrup.
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk
- Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
3/4 all purpose flour
1 tsp salt
1/4 tsp pepper
1 frying chicken (2 1/2 to 3 pounds), cut up or chicken pieces (I usually just buy a big thing of drumsticks as that is my boys' piece of choice)
1/2 cup shortening
1/ Combine flour, salt and pepper in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.
2. heat shortening to 365 degrees in electric skillet (this is how I do it, LOVE my electric skillet), or on medium-high heat in a large heavy skillet. Fry chicken 30 to 40 minutes without lowering heat. Turn once for even browning. Drain on paper towels.
Please note that for this type of fried chicken the chicken MUST have skin on it. I have tried it with boneless, skinless and it is very bad...Just sayin'
2 large eggs
2 cups all-purpose flour
2 cups buttermilk
2 cups mashed ripe bananas (4 ripe)
1/4 cup granulated sugar or packed brown sugar
1/4 cup vegetable oil
2 tsp baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans, toasted (optional)
1. Beat eggs in medium bowl with hand beater until fluffy. Beat in remaining ingredients except pecans just until smooth. Stir in pecans. For thinner pancakes, stir in additional 1 to 2 tablespoons buttermilk.
2. Heat griddle to 375 degrees or heat skillet over medium heat. Grease with butter if necessary.
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. turn and cook other sides until golden brown.