Posted by Trish | Under Beef, Dinner, Lunch, Soups
Sunday May 25, 2008
Submitted by Movidude74
Serves 6-8
| 1 lb. ground beef |
|
1 egg, slightly beaten |
| 2 tbsp onion, finely chopped |
|
¼ c. rice, uncooked |
| 1 tbsp parsley, snipped |
|
½ tsp salt |
| ½ c. water |
|
1 tsp Worcestershire sauce |
| 10 ¾ oz. condensed tomato soup (1 can) |
|
dash of pepper |
1. Combine meat, rice, egg, parsley, onion, salt, pepper, & ¼ c. tomato soup.
2. Mix thoroughly & shape in about 20 small balls & place in a skillet.
3. Mix remaining soup, water, & sauce; pour over meatballs.
4. Bring to a boil & reduce heat. Cover and simmer for 40 minutes, stirring often.
Posted by Trish | Under Appetizers, Dinner, Sides
Wednesday May 14, 2008
Submitted by Trish
Serves 6-8
| 5 tbsp margarine, softened |
|
¼ c. masa harina flour |
| 1/3 c. sugar |
|
2 c. corn kernels (fresh or frozen, thawed) |
| ½ c. cornmeal |
|
½ c. water |
| 1 tsp baking powder |
|
½ tsp salt |
| 2 tbsp milk |
|
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.
Posted by Trish | Under Confections, Dessert, Snacks
Sunday Apr 20, 2008
Alright you askewbies… considering that we all come from a community based on the stoner humor of Jay & Silent bob, it’s appropriate that I did some googling to share these recipes with you.
I’m not going to “reprint” them here, just links. And I have no idea how accurate they are, but I have on good authority that they’re not going to lead you entirely astray.
First, you have to make the butter.
Then you can make some rice krispy treats.
For the chocolate lover, fudge or caramel might be in order.
Posted by Trish | Under Dinner, Lunch, Poultry, Soups
Friday Apr 4, 2008
Submitted by AnyasMom
Serves 6-8
| 1¾ c. water |
|
14 oz. chicken broth |
| ½ lb. cut up boneless chicken |
|
2 tsp chili powder |
| 1-2 c. salsa |
|
11 oz. corn |
| 3 c. tortilla chips, broken |
|
½ c. Monterey Jack cheese |
In a saucepan, combine water, chicken, broth, & chili powder; bring to a boil. Reduce heat & cover for 8-10 minutes until chicken is done. Add corn & simmer uncovered for 5 minutes. Stir in salsa & cook another 10-15 minutes. Stir regularly. Top with tortilla chips & cheese.
Posted by Trish | Under Appetizers
Saturday Mar 29, 2008
Submitted by The Lord Riddler
| Two boxes frozen puff pastry sheets (do NOT |
|
1 pkg Sage Seasoned Sausage meat |
| buy filo pastry as it’s too thin) |
|
1 egg, beaten |
| Water |
|
|
1. Let pastry thaw out at room temperature for a couple of hours & then take one slice at a time & open it out to be a rectangle.
2. Preheat oven to 350°F.
3. Gently roll the sheets out a little longer, about 1″ on all 4 sides.
4. Cut the pastry into 3 sections, making a total of 9 rectangles.
5. Take a spoonful of sausage meat & roll it between your hands to make sausage shape & put on one end of pastry square. Do this for all 9.
6. Use a pastry brush & gently dip it into the water & brush the opposite end of where the sausage meat is.
7. Roll firmly into rolls & place onto a rectangular cookie sheet. Using a knife, slice 3 air slits in the top of each pastry.
8. Brush the tops with the beaten egg (i.e. egg wash) & bake in preheated oven for 20-25 minutes or until golden brown.
