Posted by Trish | Under Dinner, Sides
Friday Jun 4, 2010
Submitted by Michelle Fawver
| 10 c. small – med zucchini |
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4 c. onions |
| 1 red pepper |
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1 green pepper |
| 4 tbsp salt |
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2½ c. apple cider vinegar |
| 3 c. sugar |
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1 tbsp nutmeg |
| 1 tbsp dry mustard |
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1 tbsp turmeric |
| ½ tsp black pepper |
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Grind or chop finely the zucchini, onions, red & green peppers. Add salt. Let stand in a covered bowl overnight. After letting stand, drain & rinse in cold water. Drain again. Add remainder of ingredients. Cook 30 minutes until hot & lightly bubbling, stirring often.
To seal in jars, place mixture into scalding pint jars. Close with hot seals & place, upside down, on a clean town until cool.
Chef’s Note: This is better than pickle relish.
Posted by Trish | Under Dinner, Downlow, Sides
Sunday Jan 17, 2010
Submitted by The Gully & Nicole~
Serves 4
Per Serving: 81 calories, 2 g protein, 5 g carbohydrates, 6 g fat, 2 g saturated fats, 82 mg sodium, 4 mg cholesterol, 3 g fiber
| 4 c. cauliflower florets |
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3 tbs. light “fake” butter |
| ¼ c. skim milk |
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pinch salt |
| pinch freshly ground black pepper |
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1. Steam or microwave the cauliflower until soft.
2. Puree in a food processor, adding the milk & butter to taste.
3. Season with salt & pepper.
Chef’s Note: The original recipe was from the South Beach diet and called for 1 oz. I Can’t Believe It’s Not Butter! spray & 1 oz. Land ‘O Lakes Gourmet Fat-Free Half & Half. We tweaked it to what we had & our tastes.
Posted by Trish | Under Dinner, Sides
Tuesday Jan 5, 2010
Submitted by Nicole~
Serves 2
| 32 oz. Velveeta cheese |
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2 c. sharp cheddar cheese, shredded |
| 1 can evaporated milk |
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32 oz. macaroni noodles |
| salt & pepper to taste |
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Place large pot of water on to boil. While waiting for water to boil, cut up the Velveeta into chunks & place chunks & evaporated milk in the crock pot (I start out with pot on high). When water is ready, put noodles in for 10 minutes, strain & dump ½ of the noodles into the cheesy goodness with a little salt & pepper, stir. Add 1 cups of shredded cheese, stir. Add in remaining noodles & additional salt & pepper, stir. Add salt & pepper to your taste & stir again if needed. Top of with remaining cup of cheese & you’re done! Leave on high for 1 to 2 hours, then move to low or warm until you serve.
Posted by Trish | Under Casseroles, Dinner, Sides
Monday Jan 5, 2009
Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!
Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4
| 10 oz. frozen broccoli (1 pkg) |
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1 pint cottage cheese |
| 1 egg, beaten |
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1 pkg saltine crackers |
| 1 cube butter or margarine |
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1 pkg Lipton Onion Soup mix |
Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.
Posted by Trish | Under Appetizers, Dinner, Sides
Wednesday May 14, 2008
Submitted by Trish
Serves 6-8
| 5 tbsp margarine, softened |
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¼ c. masa harina flour |
| 1/3 c. sugar |
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2 c. corn kernels (fresh or frozen, thawed) |
| ½ c. cornmeal |
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½ c. water |
| 1 tsp baking powder |
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½ tsp salt |
| 2 tbsp milk |
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1 tsp milk |
1. In a small bowl, mix the margarine, masa, & sugar with a mixer until light & fluffy, about 1 minute.
2. Blend ½ the corn kernels with the water in a blender until smooth.
3. Combine with margarine mixture, stirring well.
4. Add the remaining corn, cornmeal, baking powder, salt & milk.
5. Bring a medium saucepan of water to boil.
6. Pour the mixture into an 8″ baking dish.
7. Tightly cover with plastic wrap & set atop the saucepan of boiling water.
8. Keep pan tightly wrapped & steam for 50 minutes to 1 hour.
9. Check water level often, until a toothpick inserted into the center comes out clean.
Chef’s Note: This has also been made in the oven, setting the pan in a water bath. Not sure of the temperature or time.
