Sunday, April 19, 2009
(or Asparagus, Potato, and Onion Omelette)
1 pound fresh asparagus, steamed and cut in 2-inch pieces
2 medium-size potatoes, peeled and sliced in half-moons, 1/8 inch thick
1 large Spanish onion, thinly sliced in half-moons
2 garlic cloves, mashed
1/3 cup extra-virgin olive oil
6 large eggs
salt and pepper to taste
Heat oil in 9-inch omelette pan. (He used our cast iron frying pan.) Fry garlic until golden and discard. Add potato slices; cook over medium heat. Add onions after 5 minutes. Lift and turn potatoes and onions as they cook. When potatoes are tender, add asparagus and mix thoroughly.
In a large bowl, beat eggs, salt, and pepper with a fork until slightly foamy. Add vegetables to eggs; drain with a slotted spoon as you do so. Return egg and vegetable mixture to the pan, adding more oil if necessary (didn't do this, and it was necessary!), so that the eggs will not stick. Spread evenly and cook over medium heat, shaking the pan. (Don't forget the shaking.)When eggs leave sides of pan, invert a plate over top and flip omelette onto the plate. Slice the omelette back into the pan to brown on the other side. Repeat this process one more time. Serve hot or at room temperature on a round platter. Serves 4.
1/2 pound bacon
1/2 pound sausage
1 pound lean ground beef
1 15-oz. can oven baked beans
1 15-oz. can kidney beans
1 15-oz. can pinto beans
1 cup catsup
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 large onion, chopped fine
1 large green pepper, chopped fine
1 tablespoon bottled mustard
1 tablespoon brown sugar
salt and pepper to taste
Place the Dutch oven on top of the stove. Brown the bacon, then add onions and peppers and brown them. Then add sausage and ground beef. Brown well, then drain off the excess grease. Season to taste. Mix in all the remaining ingredients. Put lid on the Dutch oven and bake in the oven at 350° for one hour. Serve with grated cheese if desired. Serves 8. (Can also do outside using charcoal briquettes for heat.)
Wednesday, April 15, 2009
Sunday, April 12, 2009
I went shopping! It was delicious before, but this was even better!!
2 tablespoons butter or margarine
2 tablespoons flour
salt, pepper, dry mustard to taste
1 cup milk
4 hard-boiled eggs, diced
Melt butter and stir in flour and seasonings. Whisk in milk and cook until thickened. Stir in eggs and heat through. Serve over toast. Serves 4.
We discovered that an easy way to cut the eggs is to use an egg slicer. After doing one direction, carefully take out the egg and turn it 90° to slice it the other way into cubes.
Wednesday, April 8, 2009
Lightly grease a 10" pie plate. Place a flour tortilla in it and top with a mixture of mashed beans, cooked hamburger, and taco seasoning. Sprinkle with a bit of grated cheese. Repeat layers 2 or 3 more times. Bake until heated through and the cheese melts. Top with sour cream and salsa if desired.
from Melissa Sosa
Friday, April 3, 2009
Saucy Stir-Fried Pork
1/4 cup Zesty Italian Dressing
1 pound pork tenderloin, cut into thin strips (or use cooked, chopped pork)
1 cup thin red pepper strips
2 cups fresh sugar snap peas
1/2 cup chopped onions
1 tablespoon cornstarch
1/2 teaspoon ground ginger
2 tablespoons soy sauce
3/4 cup water or chicken broth
Heat dressing in a skillet. Add meat and cook until done. Stir in peppers, peas and onions and cook for about 4 minutes. Combine cornstarch and ginger in a small bowl. Stir in soy sauce and water. Then add to hot pan and stir until thickened. Serve over hot, cooked rice and sprinkle with sesame seeds if desired. Makes 4 servings.
Wheatberry Salad4 ounces cream cheese
4 ounces cool whip
1 package dry vanilla pudding (4 serving size)
1 can (15 ounces) fruit cocktail, undrained
2 cups cooked wheat berries
Combine cream cheese and cool whip. Stir in pudding mix. Stir in fruit cocktail and wheat berries. Chill until ready to serve. Makes 9 - 1/2 cup servings (of about 175 calories each).