2 lbs. ground chuck
...* (Grandma uses ½ lb ground turkey or ground veal and 1 ½ lbs ground chuck)
...* (use ground chuck instead of hamburger ~ it's less fatty)
1 med/large onion (chopped fine)
8 oz fresh (or 2 - 4oz cans) mushrooms (diced)
3 stalks celery (diced small)
2 large eggs
2 slices bread (torn into small pieces)
...* (can substitute ½ cup bread crumbs or oats)
1 can Cream of Mushroom soup
spices/ salt & pepper to taste
...* (I use Mrs. Dash - Onion & Herb and Kosher Salt)
1)mix all ingredients together (I find it easiest to do it right in a large roasting pan)
2)use your fingers to make a small space around the edges to allow the meat to drain a little
...* (this version of meatloaf is very very juicy ~ the drippings are great on mashed potatoes)
3)bake at 350° for 1 hour
... * (test with fork ~ meat should break easy with no pink juice, otherwise cook a little longer)
4)ENJOY!!!
8 cups Chicken Broth (or Chicken Soup Base/ Water)
2/3 cup uncooked regular rice
2/3 cup diced carrots
2/3 cup diced celery
½ chopped large onion
2 cups cubed, cooked chicken
4 Tbsp. margarine
4 Tbsp. flour
6 large eggs
6 Tbsp. lemon juice
Salt & Pepper to taste
1)combine chicken broth, rice, carrots, celery, onion and chicken in a large soup pot
2)bring veggies & chicken broth to a boil, then reduce heat and simmer until veggies are tender
3)in a separate saucepan, melt margarine then stir in flour and cook 1 minute until smooth and bubbly (stirring constantly)
4)slowly add about 2 cups broth mixture to margarine/flour mixture, stirring constantly, and cook at low heat until slightly thickened
5)in a small bowl, beat eggs until foamy then add lemon juice and beat this as well
6)slowly add thickened broth mixture to beaten eggs, stirring to keep mixture smooth
7)when all of thickened broth mixture has been added to eggs, slowly add egg/broth mixture to main large soup pot, stirring constantly
8)heat gently until soup thickens enough to coat a spoon
9)ENJOY!!!
Rinse seeds and separate all pulp and fiber from seeds. Let seeds dry.
Spray cookie sheet with oil or coat seeds with melted butter.
Spread seeds on a cookie sheet in a single layer.
Sprinkle with salt or other seasoning if desired.
Roast at 250 degrees F. for about an hour, stirring every 15 to 20 minutes until golden brown. Watch so they don't burn. (If the seeds are very dry, you can increase the temperature up to 300 F. and reduce the cooking time.)
Let cool before eating. Seed shells are edible as well as the seed inside (I don't like the shells, personally.
Store in an airtight container at room temperature for up to three months or in the refrigerator up to one year.
What You Need:
1 lb. lean ground beef
4 slices bacon, chopped
1/2 cup chopped onions (about 1 small)
1/2 lb. (8 oz.) Velveeta Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 pkg. (13.8 oz.) refrigerated pizza crust
HEAT oven to 400°F. Cook ground beef, bacon and onions in large skillet on medium-high heat until ground beef is browned, stirring occasionally. Drain; return meat mixture to skillet. Add Velveeta; cook until completely melted, stirring frequently. Cool 10 minutes.
Unroll pizza dough onto baking sheet sprayed with cooking spray. Press into 15x8-inch rectangle. Top evenly with meat mixture. Roll up dough, starting at one of the long sides. Rearrange, if necessary, so roll is seam-side down on baking sheet.
BAKE 20 to 25 min. or until golden brown. Cut diagonally into 6 slices to serve. Enjoy!
SPRING ROLLS (This come's from my husband's co-worker)
Makes 36 Spring Rolls
2 Tbsp dried tree ear mushrooms (any other kind of mushroom, dried or fresh, works fine, too)
1 ½ oz cellophane noodles
¾ lbs ground pork
1 med onion, minced
½ cup finely shredded carrot
3 eggs, divided
3 oz cooked crab meat
½ teasp salt
½ teasp ground black pepper ,br>
36 small (6-inch round) rice paper wrappers (egg roll wrappers work fine, too, and are sturdier)
vegetable or canola oil for deep-frying
Soak tree ears in a small bowl of hot water for 3 minutes. Drain, rinse and chop. (If you use fresh mushrooms, you obviously don't need to soak them)
In a large bowl, cover cellophane noodles with cold water and soak until pliable, about 3 minutes. Drain and cut with clean scissors into 2-inch lengths.
In a medium bowl, combine mushrooms, cellophane noodles, pork, onion, carrot, 1 egg, crab, salt and pepper. Mix well using your hands to thoroughly combine ingredients.
Crack remaining two eggs into a bowl and beat the lightly. Lay 10 rice papers at a time on a work surface and using a pastry brush, coat both sides with the egg. Allow to stand a few minutes to soften. Place a tablespoon on the filling mixture ½ inch from the bottom edge of each rice paper. Fold in the sides and tightly wrap the rice paper in a roll. Repeat with the remainder of filling and rice paper.
In a large skillet, heat 1/3 inch oil over medium-high heat to 350 degrees on a deep-fry thermometer. Keep oil temperature constant. If the oil gets to hot, the spring rolls might break open or burn. Fry about 10 roll at a time until golden brown, about 5 minutes per side, turning once. Drain on paper towels and repeat with remaining rolls. Serve hot or at room temperature with Nouc Cham Dipping Sauce.
NOUUC CHAM DIPPING SAUCE
Makes about 2 ½ Cups
1 to 2 small red chilles, minced
2 cloves garlic, crushed
½ cup granulated sugar
½ cup bottled fish sauce (nuoc mam or nam pla)
¼ cup fresh lime juice
1 Tblsp white vinegar
1 small carrot, finely shredded, optional
1 ½ cup warm water
Place chilies, garlic and sugar in a bowl and mash together. Add the fish sauce, lime juice, vinegar and carrot. Stir in water until the sugar is dissolved. Serve at room temperature or store in the refrigerator for up to three days.
NOTE: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.
2 cups cream, scalded (heated to just before boiling)
1. Prepare pie shell and set aside.
2. For filling, combine pumpkin, 2/3 c. brown sugar, and a mixture of spices and salt in a bowl. Add the eggs and mix well. Gradually add the scalded cream, stirring until mixture is smooth. Pour filling into unbaked pie shell.
3. Bake at 400 degrees F for about 50 minutes, or until a knife inserted near center comes out clean. Cool on rack.
GZ Points
4,045
Oct 10, 2008, 4:07pm
TroyeMB's NEW AND IMPROVED Recipe Thread!!!
...ok... here it is... sorry it took me so long to repost it...
please drop me a line here and let me know if you try any of these recipes (mine or others') or if you have any tips to improve them...
love and hugs to all and sundry... (and bear hugs to the ladies from SMcB)
***Troye*** and her *Sweetie McBear*