tag:blogger.com,1999:blog-68736764120340939292024-03-05T15:52:25.944-07:00The Snyder Family CookbookThere is no love more sincere than the love of food.Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.comBlogger154125tag:blogger.com,1999:blog-6873676412034093929.post-30345592776207291462011-10-15T20:54:00.003-06:002011-10-15T21:02:32.874-06:00BUTTERMILK MUFFINS<span style="font-size:130%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28JL2O5aJchVkL6KI66sxWZ3FIJk5esyL5quPlSXzFKq5ZFH9MklUY4E1vN6rK6eunPKIQEuz85WCKIMsM4vbwxjuYcO_Gza4yaIg43-zbO2gSemlk3sva0eE98qAmeEAx7yHCCYdvyUj/s1600/downsize%25286%2529.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28JL2O5aJchVkL6KI66sxWZ3FIJk5esyL5quPlSXzFKq5ZFH9MklUY4E1vN6rK6eunPKIQEuz85WCKIMsM4vbwxjuYcO_Gza4yaIg43-zbO2gSemlk3sva0eE98qAmeEAx7yHCCYdvyUj/s400/downsize%25286%2529.jpg" alt="" id="BLOGGER_PHOTO_ID_5663918213807825458" border="0" /></a></span><span style="font-size:130%;"><br /></span><div><span style="font-size:130%;"> This recipe was on All RECIPES <a style="color: rgb(153, 0, 0);" href="http://allrecipes.com/Recipe/Basic-Buttermilk-Muffins/Detail.aspx?ms=1&prop25=69411150&prop26=NewestRecipe&prop27=2011-10-14&prop28=Bread&prop29=Recipe&me=1">here</a>.<br /><br />See the cook's notes at the end. I'm going to try it with cheddar cheese and cooked bacon. I couldn't tell that there was any bacon in it but one family member could and said it added a little something. <br /><br /></span><span style="font-size:130%;"><span style="font-weight: bold;">BASIC BUTTERMILK MUFFINS </span><br /></span><span style="font-size:130%;">"This is a great basic muffin batter that can be adapted to almost anything."<br /><br /></span> </div> <span style="font-size:130%;"> 2 1/4 cups all-purpose flour<br /></span><span style="font-size:130%;"> 1/2 cup white sugar<br /></span><span style="font-size:130%;"> 1 teaspoon baking soda<br /></span><span style="font-size:130%;"> 2 teaspoons baking powder<br /></span><span style="font-size:130%;"> 1/2 teaspoon salt<br /></span><span style="font-size:130%;"> 1/2 teaspoon ground nutmeg<br /></span><span style="font-size:130%;"> 1/4 cup butter, melted<br /></span><span style="font-size:130%;"> 1 egg, lightly beaten<br /></span><span style="font-size:130%;"> 1 cup buttermilk<br /></span><span style="font-size:130%;"> 1 teaspoon vanilla extract<br /></span><span style="font-size:130%;"> </span><div style="border-top: 1px #ccc dotted; width: 300px; margin-top: 20px;"> </div><span style="font-size:130%;"> </span><div class="directions" style="margin-top: 10px;"> <h3><span style="font-size:130%;"> Directions</span></h3> <ol><li><span style="font-size:130%;"><span class="plaincharacterwrap break"> Preheat an oven to 375 degrees F (190 degrees C). Grease 12 muffin cups, or line with paper muffin liners. </span></span></li><li><span style="font-size:130%;"><span class="plaincharacterwrap break"> Sift together the flour, sugar, baking soda, baking powder, salt, and nutmeg. In a separate bowl, whisk together the melted butter, egg, buttermilk, and vanilla. </span></span></li><li><span style="font-size:130%;"><span class="plaincharacterwrap break"> Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Gently stir in fruit, if desired (see Cook's Note). </span></span></li><li><span style="font-size:130%;"><span class="plaincharacterwrap break"> Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes. </span></span></li></ol><span style="font-size:130%;">Note: I was out of butter, (when is the price of butter going to come down??) so I used about 3<br />Tbs. of olive oil and one Tbs. of water. They muffins tasted fine.<br /><br /></span> <div id="ctl00_CenterColumnPlaceHolder_recipe_rptNotes_ctl01_noteContainer" class="footnote_header"><span style="font-size:130%;"> Cook's Note </span> </div> <div id="ctl00_CenterColumnPlaceHolder_recipe_rptNotes_ctl02_noteContainer"><span style="font-size:130%;"> You can add 1 cup of almost any fruit, nut, or baking chips to this recipe by folding in at the end, and adding spices to match (blueberries and lemon zest, for example, or peeled chopped apples and cinnamon). </span></div> </div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-81415900157598934972011-09-19T21:09:00.004-06:002011-09-19T21:23:30.053-06:00LEMON CHICKEN -- oh so good!<!--[if gte mso 9]><xml> <o:documentproperties> <o:version>14.00</o:Version> </o:DocumentProperties> <o:officedocumentsettings> <o:allowpng/> </o:OfficeDocumentSettings> </xml><![endif]--><!--[if gte mso 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<w:lsdexception locked="false" priority="33" semihidden="false" unhidewhenused="false" qformat="true" name="Book Title"> <w:lsdexception locked="false" priority="37" name="Bibliography"> <w:lsdexception locked="false" priority="39" qformat="true" name="TOC Heading"> </w:LatentStyles> </xml><![endif]--><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:10.0pt; font-family:"Times New Roman","serif";} </style> <![endif]--> </p><span style="font-size:130%;">I'm so sorry there is not a picture of this. We gobbled it right up. And then I went to the grocery store and bought </span><span style="font-style: italic;font-size:130%;" >two </span><span style="font-size:130%;">cans of pineapple juice </span><span style="font-style: italic;font-size:130%;" >at full price</span><span style="font-size:130%;"> because I couldn't wait for juice to be on sale.</span><p class="MsoNormal"><span style="font-size:130%;"><b style="mso-bidi-font-weight:normal"><u>LEMON CHICKEN</u></b> <u><span style="color:blue;"> </span></u><br />Lynne Snyder</span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span style="font-size:130%;">4 large boneless, skinless chicken breasts or 8 small, cut into 1/2 inch thick strips<br />1 c flour<br />2 tsp. salt<br />1 tsp. garlic powder<br />1/2 tsp. pepper<br />1/2 cup butter 1/2 cup olive oil(start w/less butter and oil and add as needed) </span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span style="font-size:130%;">Sauce:<br />1 cup chicken broth<br />1 cup pineapple juice<br />3 T. cornstarch<br />1 cup sugar<br />Juice from 4 lemons </span></p> <p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span style="font-size:130%;">Combine flour, garlic powder, salt and pepper in a plastic bag. Shake chicken cutlets in flour mixture. In a large skillet, melt butter and olive oil together and cook chicken breasts slowly, until browned.</span></p> <p class="MsoNormal" style=""><span style="font-size:130%;">While chicken is cooking make the sauce by combining all ingredients in a medium sauce pan, heat, stirring constantly, until thick and bubbly. Pour over cooked chicken in the skillet, making sure you get all the browned bits scraped into the sauce. Serve with white or brown rice.<br /></span></p><p class="MsoNormal" style="mso-margin-top-alt:auto;mso-margin-bottom-alt:auto"><span style="font-size:130%;">Note: I left some of the chicken w/out the sauce for Phil because he says he doesn't like lemon chicken. He ate one of the plain ones and then ate one of the lemon ones and then he put the plain ones in the sauce and said, "Yours are better!"</span></p>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com0tag:blogger.com,1999:blog-6873676412034093929.post-26712518606270906202010-10-27T14:47:00.006-06:002010-10-27T15:03:24.300-06:00APPLE PIE FILLING<div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsC11r39nuzaq2P33CjpVmM4EZ3WwFu9EW_3VZY9pVHyQA4RHglrRKBaWW2kxvZwbRHM6hyphenhyphenStettBUHFfqIyMygPkec_1UMnez8XURAqydRo8TxsddF5mzsTTi3-BYciCqybPXZjFf-0I/s1600/Apple+Pie+Filling+007.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5532831246495327842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxsC11r39nuzaq2P33CjpVmM4EZ3WwFu9EW_3VZY9pVHyQA4RHglrRKBaWW2kxvZwbRHM6hyphenhyphenStettBUHFfqIyMygPkec_1UMnez8XURAqydRo8TxsddF5mzsTTi3-BYciCqybPXZjFf-0I/s400/Apple+Pie+Filling+007.jpg" border="0" /></span></a><span style="font-size:130%;"> </span><span style="font-size:130%;">APPLE PIE FILLING--Lynne Snyder</span><br /><p><span style="font-size:130%;">4 cups sugar<br />1 cup corn starch<br />1 Tbs. cinnamon*<br />1 tsp. nutmeg*<br />1 tsp. salt<br />10 cups water<br />3 Tbs. lemon juice</span></p><br /><p><br /><span style="font-size:130%;">*more if desired<br /><br />Peel and slice Golden Delicious apples. Put them in cold water with some salt added to keep the apples from browning.</span><br /></p><p><br /><span style="font-size:130%;">Mix sugar, corn starch, cinnamon, nutmeg, and salt well, then add<br />water and lemon juice. Cook until thickened. Fill quart jars half<br />full. Drain apples well. Fill jar with apples, pressing down to cover with syrup. Do not fill them beyond the neck of the jar. Put on lids; process for 50 minutes. Makes 7 quarts. </span></p><br /><p><span style="font-size:130%;">I have never once made an apple pie with this and I guess I have made hundreds of quarts of this through the years. We heat it and serve as a side dish with pork or any dinner that needs a little some ting extra. </span></p><p> </p><p><span style="font-size:130%;">Caution--if using a steam canner. Do NOT keep the temperature on high the whole time like I did with my first couple of batches this year. The pie filling will boil over, especially if you remove the lid as soon as the time is up. The filling with flow out of the bottles like a volcano and then your jars will not seal. I <em>finally--after two disastrous batches--</em>kept the steam escaping the steam holes at about six inches. When the time was up I removed the steamer from the heat and let it cool for at about ten minutes. Then, because I'm not full of faith, I turned the jars upside down. They all sealed this way.</span></p><p align="center"><span style="font-size:130%;">If you have one of these your job will be much easier.<img id="BLOGGER_PHOTO_ID_5532833708631312930" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioQOKgEaftczZBkxz1cpflzo2gdEEcbTdXcfB4texE1-A-fAf5PQBaD2Pj4-lojaq8YqKXreqOJZPtnyodkoXDRpAlM_g1xqxA9nRRP4ZnSvLK__KOXaSsGLMf4cR1p9yk3NpJR7TMNGxY/s400/Apple+Pie+Filling+005.jpg" border="0" /></span></p></div></div><br /><img id="BLOGGER_PHOTO_ID_5532833705677094834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlgGh8vJZZdDJ8xNFoUUTkaWAxN2Gb4cMAbTRbbx9xwFPVZNndiI5kdJiKqZT0q19-eBeaeTpmcXRHmAw4XwRpSmk_nzeXybnJMqhkeN0bnh_V76-1UeP-kgHTHdBNuhLaGAT_baPeZAG5/s400/Apple+Pie+Filling+003.jpg" border="0" />Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-50593753505093288342010-10-06T19:54:00.007-06:002010-10-07T18:18:31.269-06:00CREAM OF TOMATO SOUP<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKA7Fq_o_GWrgY9K43HVUKxzpnPhoGhe8qzD1sf8olK6NTi2mbhs_OQ2PURJA0zArPPjTJB968In7hVkN1V32aei_cV2EZF_xCUqdxMm092tw2wlV1BgSslrP3IwhP2i_uCE-BwtCLhrg2/s1600/Tomatoe+soup.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5525121707047264514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKA7Fq_o_GWrgY9K43HVUKxzpnPhoGhe8qzD1sf8olK6NTi2mbhs_OQ2PURJA0zArPPjTJB968In7hVkN1V32aei_cV2EZF_xCUqdxMm092tw2wlV1BgSslrP3IwhP2i_uCE-BwtCLhrg2/s400/Tomatoe+soup.jpg" border="0" /></span></a><span style="font-size:130%;">Cream of Tomato Soup--Lynne Snyder</span> --I adapted this recipe from one I found on the Internet and now I can't find it to give them credit.<br /><span style="font-size:130%;"></span><br /><div><span style="font-size:130%;">Today was a rainy October day and I wanted a good homemade soup so I fiddled with a recipe I found online. It was very tasty. Phil said, "This is a keeper," and Elizabeth said it was good too. It was a good way to use up surplus tomatoes.</span></div><br /><div><span style="font-size:130%;">2 medium or 1 large onion, chopped</span><br /></div><div><span style="font-size:130%;">6-8 cloves garlic, minced or pressed</span><br /></div><div><span style="font-size:130%;">lots of ripe tomatoes--I didn't measure but I think there were <em>at least</em> 8 to 12 cups </span><br /></div><div><span style="font-size:130%;">4-8 cups broth of your choice, depending on how many tomatoes you use--I used water and the "Better than Chicken" base sold at Costco, I probably used at least 2 tablespoons, maybe a bit more</span><br /></div><div><span style="font-size:130%;">1 Tbs. of olive oil </span></div><div><span style="font-size:130%;">1 Tbs. butter </span></div><div><span style="font-size:130%;">2 tsp. salt</span><br /></div><div><span style="font-size:130%;">2 tsp. sugar</span><br /></div><div><span style="font-size:130%;">white or black pepper, if desired</span></div><div><span style="font-size:130%;">the original recipe said 4 cloves. So I put four cloves in but later wondered if they meant four cloves of garlic as they also said "One onion slice" which I thought probably meant one onion, sliced. So did they mean 4 cloves? I added them PLUS garlic and took the cloves out at about 3/4 of the cooking time. You can put them in or not. I did not blend them with the rest of the soup.</span> </div><br /><div><span style="font-size:130%;">1 (8 oz.) block of cream cheese</span></div><br /><div><span style="font-size:130%;">Saute the onion and garlic a few minutes, add tomatoes, broth and salt. Simmer thirty minutes to an hour or until you can tell it will be a good consistency when blended. </span></div><div><span style="font-size:130%;"></span></div><div></div><div><span style="font-size:130%;"><br />At this point the mixture needs to be put through a food mill or a blender but be careful if using a blender and only do a couple of cups at a time and use a thick towel to hold the blender lid on. I used an immersion blender but there were bits of tomato skin which Phil didn't mind, but I did. I later used a food mill so the soup would be smoother. </span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"><br />Return soup to the pot and add one tsp. of sugar, taste and add other teaspoon if it needs it. Add pepper if desired.</span><br /></div><div><span style="font-size:130%;"><br />Add an eight ounce block of cream cheese and stir until melted. Next time I would add half of the cream cheese to the soup and mix the rest of the cream cheese with chopped basil, put a spoonful in each bowl, and pour the hot soup over. OR you could eliminate the cream cheese and add whipping cream to each bowl, even canned milk would do in a pinch.</span></div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-45206119200051981712010-03-22T23:44:00.008-06:002010-03-23T00:27:28.153-06:00ENCHILADAS--Hillary's Mother-in-law, Heidi, one of the BEST cooks<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlQpAQFhJpEgIo5tDX-To1eNU-HSLAmF87djWp2z29LdxxaoOikGWEt3mA-watWH4LTVQ32TpSaI5bwsdDVhDrjEBzRMxEMXUdN102t9vzKe7_bnRFEIyQwfdI6FWQpoeo3Bc34wRQP7T/s1600-h/Enchiladas+002.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5451706369728146658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtlQpAQFhJpEgIo5tDX-To1eNU-HSLAmF87djWp2z29LdxxaoOikGWEt3mA-watWH4LTVQ32TpSaI5bwsdDVhDrjEBzRMxEMXUdN102t9vzKe7_bnRFEIyQwfdI6FWQpoeo3Bc34wRQP7T/s400/Enchiladas+002.jpg" border="0" /></span></a><span style="font-size:130%;">One large onion, chopped or two or three Tbs. of minced dried onions, rehydrated in water to cover. </span><div></div><div><span style="font-size:130%;">One can chopped green chilies--4 oz.--I buy the whole ones and chop them myself as I've had a few cans of "chopped" that were green chili "soup"</span></div><div><span style="font-size:130%;">1 can olives, cut in half--6 oz.</span></div><div><span style="font-size:130%;">1 pound cheddar/jack cheese (plus a good cup or more extra for the topping) </span></div><div><span style="font-size:130%;">4 hard boiled eggs, chopped fine</span></div><div><span style="font-size:130%;">2 Enchilada seasoning mix pkgs.--1.25 ounces</span></div><div><span style="font-size:130%;">2 cans tomato paste--6 oz.</span></div><div><span style="font-size:130%;">4 cups water</span></div><div><span style="font-size:130%;">14 corn tortillas</span></div><br /><div><span style="font-size:130%;">Make the enchiladas sauce using seasoning mix, tomato paste and water. Simmer for 15 minutes.<br /></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Spray a 9x13 inch baking dish with vegetable spray. Put 1 1/4 cup sauce in the bottom of the pan, Tear seven tortillas into pieces and cover bottom of the pan with them.<br /><br /></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">Mix onion, green chili's, olives, cheese and eggs. Layer on top of tortillas. Top with a layer of sauce, about 1 1/2 cup/ Tear remaining tortillas and put on top of filling. Cover with sauce. You will have sauce leftover--just throw it away. </span></div><br /><br /><br /><div><span style="font-size:130%;">Bake in 350 degree oven about 1/2 hour or until hot. Cover with a good layer of shredded cheese and bake about three minutes more. Serve over salad, dressed with Ranch dressing or you favorite dressing.<img id="BLOGGER_PHOTO_ID_5451706381781595730" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNgkFbBkxkdLNrP7s3Fm2QX2mrgKxa3iGYl_KKbYMJ3dU7C0fP0nsygfCLm5nYk8gEWn8af2Iqj9UobNgjfI33LpvkK5Ur8k5RJwptwXkzQ2jqgtIMhtFg4i1nG2MD4n9WqeOKKvThW5jl/s400/Enchiladas+003.jpg" border="0" /></span></div><br /><br /><p><span style="font-size:130%;">I loved these but Phil says they are not his favorite. His favorite? Green enchiladas. Oops, I see that recipe isn't here yet. I'll add it one of these days.</span></p><p><span style="font-size:130%;"></span></p><p><span style="font-size:130%;">PS Buy the pkgs. of enchiladas seasoning mix on sale for 3/$1.oo and the tomato paste for the same price, then when you want to make enchiladas you will be ready. I'd much rather shop in my basement than at the store. </span></p>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com4tag:blogger.com,1999:blog-6873676412034093929.post-7821947921634182832010-03-03T22:03:00.004-07:002010-03-06T21:47:02.145-07:00PEANUT BUTTER GRANOLA BARS<span style="font-size:130%;"></span><span style="font-size:130%;color:#ffff00;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxlvvDlu-T23SCMHBaC6Gv5LtiusksQKBJdanVyAwk1MCtMRtyDe3HYNJ4U9niwvaOLtvT4ViVfusVOxjSzllFvcORpO4Inm9hcKrtPLpARVua_uukqwc2rxOpB6Mrhy6NSIHlNtul5w5/s1600-h/E's+hair+cut,+granola+bars,+Ruby,+Winter+055.jpg"><img id="BLOGGER_PHOTO_ID_5444640641347236786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHxlvvDlu-T23SCMHBaC6Gv5LtiusksQKBJdanVyAwk1MCtMRtyDe3HYNJ4U9niwvaOLtvT4ViVfusVOxjSzllFvcORpO4Inm9hcKrtPLpARVua_uukqwc2rxOpB6Mrhy6NSIHlNtul5w5/s400/E's+hair+cut,+granola+bars,+Ruby,+Winter+055.jpg" border="0" /></a><br /><div><span style="font-size:130%;">¾ to 1 cup packed brown sugar<br />¾ cup peanut butter<br />½ cup corn syrup or alternative sweetener like Agave or honey<br />½ cup melted butter<br />2 tsp. vanilla<br />3 ½ cups old fashioned oats<br />1/3 to ½ cup flax seeds<br />1 cup walnuts or some other nuts<br />½ cup raisins or craisins<br />1 cup chocolate chips if desired—we didn’t desire</span></div><div><span style="font-size:130%;"><br />Mix first five ingredients together. Add remaining ingredients, mix well and press firmly into a 9x13 inch pan that has been sprayed with cooking spray. Bake at 350° for 20-25 minutes or until barely brown around the edges. Cut when granola bars are still warm. Let cool before re-cutting and removing from the pan. Store in airtight container. Try not to eat them all the first two days.</span></div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com3tag:blogger.com,1999:blog-6873676412034093929.post-25970280853102756652009-12-08T20:11:00.011-07:002009-12-10T11:37:24.338-07:00FABULOUS FOOD FROM TWO LUNCHEONS<span style="font-size:130%;">I went to two luncheon's today. One at 11:00 and one at 1:30--we didn't eat until after 3:00 at the second one. <em>Thank goodness</em>. The food was outstanding. I will post the recipes here as I get them from my friends.</span><br /><p><span style="font-size:130%;"></span></p><br /><p><span style="font-size:130%;"><span style="color:#990000;">This was fabulous. We put it on French bread. She used Simply Fruit for the raspberry jam.</span> </span></p><br /><p><span style="font-size:130%;"><strong><u>RASPBERRY HONEY BUTTER</u></strong>--brought by Marcia Ogden<br />From the Lion House Cookbook<br /><br />1 lb of butter (4 cubes)<br />1 cup of honey<br />1 cup of raspberry jam<br />1 tsp vanilla<br />Beat the butter with an electric mixer until light and fluffy. Add the honey, jam, and vanilla beating until it is mixed in.</span><br /></p><p><span style="font-size:130%;"></span></p><br /><p><span style="font-size:130%;color:#990000;">This unusual fudge was delicious. I was going to take my piece home but I took one bite and ate it all!</span></p><br /><p><span style="font-size:130%;"><strong><u>CHERRY CHEESECAKE FUDGE</u></strong> –brought by Marcia Ogden<br /><br />1 pound white chocolate, in chunks, or real white chocolate chips<br />1 8-ounce package cream cheese<br />1 cup drained maraschino cherries, in halves or quarters<br /><br />Carefully melt the white chocolate in a double boiler, or in the microwave on low power, stirring every 20 seconds to make sure it doesn't burn. Place the cream cheese in a large bowl and heat in the microwave for about 1 minute on high, so that it's slightly warm and softened.</span></p><p><br /><span style="font-size:130%;">Beat the cream cheese in a large bowl. Add the white chocolate and beat until the mixture is well-blended. Fold in cherries. Pour in an 8-by-8-inch pan that's been buttered or lined with foil or plastic wrap. Chill several hours or overnight, until firm. Makes about 5 dozen 1-inch pieces. Store, covered, in the refrigerator.<br /></span></p><br /><p><span style="font-size:130%;"><span style="color:#990000;">Very good.</span><br /><strong><u>RASPBERRY & DARK CHOCOLATE FUDGE </u></strong>--brought by Marcia Ogden<br /><br />12-ounces dark dipping chocolate, or a 12-ounce package semisweet chocolate chips<br />1/4 cup regular or heavy whipping cream<br />1/3 cup seedless raspberry jam, at room temperature<br /><br />Melt the chocolate or chips in a large bowl in the microwave, stirring every 20 seconds to make sure they don't burn. Marcia used a double boiler. She says she doesn’t dare do it in the microwave.</span><br /></p><p><br /><span style="font-size:130%;">Pour whipped cream in a glass cup and heat in the microwave about 30 seconds, until it's warm. Add the warm cream to the melted chocolate, and blend the mixture together with an electric mixer. Add the jam and continue beating until well-mixed.</span></p><br /><p><span style="font-size:130%;">Pour the mixture into an 8-by-8-inch pan that's been buttered or lined with foil or plastic wrap. Chill until firm, 2-4 hours or overnight. Makes about 5 dozen 1-inch squares. Store in the refrigerator.</span></p><p><span style="font-size:130%;color:#990000;"></span></p><p><span style="font-size:130%;color:#990000;">I was only going to eat 1/2 of the following sandwich as I had another luncheon to go to in the afternoon. I ate it ALL and thought, <em>how can I eat another one without being obvious?</em> I didn't do it but I wanted to. You could bake these and then keep in the fridge for late night snacking. Mmm.</span></p><br /><p><span style="font-size:130%;"><strong><u>Hot Ham and Cheese Sandwiches</u></strong>--brought by Jo Tuckett</span></p><br /><p><span style="font-size:130%;">2 dozen small rolls<br />6 oz. Swiss cheese<br />8 oz. sliced ham<br />1 ½ T. poppy seeds<br />1 ½ T. prepared mustard<br />1 stick butter, melted<br />½ tsp. Worcestershire sauce</span></p><p><span style="font-size:130%;">1 T. minced onion </span></p><br /><p><span style="font-size:130%;">Make sandwiches with rolls, ham and cheese. The ones I made I used Miracle Whip and a little mustard on the sandwiches. Mix the 5 remaining ingredients well with a wire whisk and pour over sandwiches. Leave uncovered until butter sets. Cover with foil. They can be kept in the refrigerator for a day or overnight.Bake 15 min. at 350. Enjoy!</span><br /></p><p><strong><u><span style="font-size:130%;"></span></u></strong></p><br /><p><span style="font-size:130%;color:#990000;">The following salad was very good:</span></p><br /><p><span style="font-size:130%;"><strong><u>CASHEW SALAD</u>--</strong>from Worldwide Ward Cookbook</span></p><p><br /><span style="font-size:130%;">Salad:<br />3 romaine lettuce hearts, chopped<br />4 C cashews<br />1 6-oz bag craisins<br />2 apples, chopped<br />2 pears, chopped<br />4 oz Swiss cheese, cubed</span></p><p><span style="font-size:130%;"></span></p><p><span style="font-size:130%;">Dressing:<br />Prepare dressing the day before<br />3/4 C canola oil<br />2/3 C sugar<br />1 Tbsp red onion, finely grated<br />2 Tbsp poppy seeds<br />1 tsp ground dry mustard<br />1/3 C fresh lemon juice</span></p><p><br /><span style="font-size:130%;">Combine all salad ingredients and toss with dressing immediately before serving. Makes 12 servings. </span></p><br /><p><span style="font-size:130%;color:#990000;">I brought the following. I make them every Christmas for pot lucks and then wonder why I only make them at Christmas. These aren't hot--with the cayenne--but have a tiny bit of a bite. I didn't use this much cayenne today but wish I had because there was <em>no</em> bite.</span></p><span style="color:#990000;"><br /><p><span style="font-size:130%;color:#990000;">I got this off the food network years ago. I think I tweaked it a bit. Yup, just checked, I did. Originally called for chopped onion and it was hard to get the onion to hold together with the rest of the mixture. You could use 2 fresh garlic cloves, pressed if you want instead of the garlic powder. Original recipe called for twice the cayenne.</span></p><img id="BLOGGER_PHOTO_ID_5413103579118450834" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1891rdAi0df5k8xfzLo7oNPwmVyjvbVkZLfHQPZMMUQdq1q0OzAWOBMXuwtvLa_K8Mw98sJE09wPR8oR_Hb_mpctx4Qh72HMycCNOLk89sILS4UQ2GY_njKTRxBJEvdziJiKaSXmhT6Eq/s400/Spinach+Parmesan+Balls.jpg" border="0" /> <p></span></p><span style="font-size:130%;"><strong><u>SPINACH PARMESAN BALLS</u></strong> --</span><a href="http://www.foodnetwork.com/recipes/party-line-with-the-hearty-boys/spinach-parmesan-balls-recipe/index.html"><span style="font-size:130%;"><span style="color:#3333ff;">Food Network</span> </span></a><span style="font-size:130%;">--brought by Lynne Snyder</span><br /><p><span style="font-size:130%;">1 pound package frozen chopped spinach, thawed and squeezed somewhat dryish<br />5 eggs<br />1 Tbs. onion powder<br />10 Tbs. butter, melted<br />1 cup shredded Parmesan cheese—I just use the Kraft grated cheese in the green canister<br />¼ tsp. garlic powder<br />¼ tsp. slightly rounded cayenne pepper</span></p><p><span style="font-size:130%;">1 ¾ cups Italian bread crumbs</span></p><br /><p><span style="font-size:130%;">the oven to 350°Squeeze excess water from spinach and put in large bowl. Add remaining ingredients and mix well by hand. Form into 1-inch balls. Place the balls closely together on baking sheet. Cook in top half of oven until firm to the touch and just the tiniest bit brown, about 20 to 25 minutes. </span></p><p><span style="font-size:130%;"></span></p><p><span style="font-size:130%;"><span style="color:#990000;">This is what I took to the second luncheon. It's a very good salad and very showy. Everyone wants the recipe.</span></span></p><p><span style="font-size:130%;"><strong><u>POPPY SEED SALAD DRESSING</u></strong>—Lynne Snyder<br /><br />½ cup extra virgin olive oil<br />½ cup cold pressed safflower oil or any salad oil<br />½ cup apple cider vinegar<br />½ cup sugar<br />1 Tbs. poppy seeds<br />1 tsp. salt<br />½ tsp. dry mustard<br /><br />Mix all ingredients together. ½ hour before serving pour over:<br /><br />1 red onion, sliced thin<br />½ pound to ¾ pound mushrooms, sliced<br /><br />When ready to serve pour over:<br /><br />1 head lettuce, chopped<br />1 (10-oz.) pkg. spinach,<br />chopped<br /><br />Note: The original recipe called for adding some crisp cooked bacon cut into small pieces and about ½ cup cottage cheese to the lettuce/spinach just before tossing with the mushrooms and dressing.</span></p><p><span style="font-size:130%;"><br />I always use red onion and mushrooms. Lately I have been adding re-hydrated dried tomatoes and chopped red or yellow or orange bell pepper and even substituting a chopped bunch of green onions for the red onion. If I do that I leave out the poppy seeds. Actually I could leave them in but I am out of poppy seeds at the moment. </span></p>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com2tag:blogger.com,1999:blog-6873676412034093929.post-6318456092913731612009-11-13T11:05:00.009-07:002009-11-13T22:00:26.009-07:00CHOCOLATE MINT COOKIES<span style="font-size:130%;">This is the original version--larger cookies, mints melted on top and then spread as a glaze.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RGc-8FooTOhXqvcoLT1SJNj7HYTMo41b6yDNdRt0_gvFlsUVvjaCclHue8pNjeXmh3Z7qjaGMfookuVbrkoBAu9zAjQrdZ5sAc0IsU8MhV4ZGf0NR5Z1rw8bzrZtNlG_cKaaWiu1d9xP/s1600-h/Chocolate+Mint+Cookies+001.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5403655144054232546" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5RGc-8FooTOhXqvcoLT1SJNj7HYTMo41b6yDNdRt0_gvFlsUVvjaCclHue8pNjeXmh3Z7qjaGMfookuVbrkoBAu9zAjQrdZ5sAc0IsU8MhV4ZGf0NR5Z1rw8bzrZtNlG_cKaaWiu1d9xP/s400/Chocolate+Mint+Cookies+001.jpg" border="0" /></span></a><span style="font-size:130%;">This is the latest version. Smaller cookies with a Jr. Mint pressed in the middle as soon as they were taken out of the oven. This way is much easier.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiktmX_gh0_N0mqPbKo1WllgfnxdsIk94GWp0ecfO001PfMRRPWxXnsycHfCMlSFZvrrrrSZAI_Lbf6HX0HcjaEm4jbgNzQ56ZyVdMCZakSQ1uMVK4FXtthADgOhG7gYpuUj4Jv1vsJpqGp/s1600-h/Chocolate+Mint+Cookies+005.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5403651596728714754" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiktmX_gh0_N0mqPbKo1WllgfnxdsIk94GWp0ecfO001PfMRRPWxXnsycHfCMlSFZvrrrrSZAI_Lbf6HX0HcjaEm4jbgNzQ56ZyVdMCZakSQ1uMVK4FXtthADgOhG7gYpuUj4Jv1vsJpqGp/s400/Chocolate+Mint+Cookies+005.jpg" border="0" /></span></a><span style="font-size:130%;"> CHOCOLATE MINT CANDY COOKIES</span> (I tried to find where I got this recipe but it's on all kinds of sites on the Internet--It is a keeper.)<br /><span style="font-size:130%;">3/4 cup butter</span><br /><span style="font-size:130%;">1 1/2 cups brown sugar</span><br /><span style="font-size:130%;">2 tablespoons water</span><br /><span style="font-size:130%;">2 cups semisweet chocolate chips</span><br /><span style="font-size:130%;">2 eggs</span><br /><span style="font-size:130%;">2 1/2 cups all-purpose flour</span><br /><span style="font-size:130%;">1 1/4 teaspoons baking soda</span><br /><span style="font-size:130%;">1/2 teaspoon salt</span><br /><span style="font-size:130%;">3 (4.5 ounce) packages chocolate covered thin mints--OR Jr. Mints</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">Preheat oven to 350 degrees F Grease cookie sheets. Roll cookie dough into walnut sized balls (half this size if using a Jr. Mint in the center) and place 2 inches apart onto the prepared cookie sheets.Bake for 8 to 10 minutes in the preheated oven, be careful not to over bake--I baked the smaller ones for 7 minutes. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">I used three Jr. Mints for each cookie but they didn't melt, so the cookies, with the Jr. Mints on top, had to go back in the oven for two minutes and then I used a knife to spread them. Four Jr. Mints would have been better. For the smaller cookies I just put one Jr. Mint in the top and didn't bother it at all. Just let it cool. Another option would be to spread when cool with chocolate frosting with a bit of mint stirred in.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">These really are delicious. </span>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-19213045521278050962009-10-19T19:25:00.005-06:002009-10-19T19:56:24.179-06:00APPLE OATMEAL CRISP<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKB6Sk2xL-SV2agP8Ux8zToAWTagyfM-CIHeG3Jjtef-8vImnbHNUebxdzrNT2l9UzXVg6iJ0yHQHV0WSbC7DpuG-oKNf8wVzZJCxSlv18hdxUVR5iZhFeaoCn8gg0AKmAtJpLGzoVbj7/s1600-h/Apple+Oatmeal+Crisp+007.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5394492482390803426" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEKB6Sk2xL-SV2agP8Ux8zToAWTagyfM-CIHeG3Jjtef-8vImnbHNUebxdzrNT2l9UzXVg6iJ0yHQHV0WSbC7DpuG-oKNf8wVzZJCxSlv18hdxUVR5iZhFeaoCn8gg0AKmAtJpLGzoVbj7/s400/Apple+Oatmeal+Crisp+007.jpg" border="0" /></span></a><span style="font-size:130%;"> I got this recipe from Allrecipes.com. It is good, has streusel on the bottom <em>and</em> the top. Serve with ice cream. </span><div><div><span style="font-size:130%;"></span></div><div><br /><span style="font-size:130%;">Note: I made it with the suggested amount of sugar--put over apples--and it was really sweet, too sweet. The crust and topping have plenty of sugar and that part is really good. Cut the sugar--mixed with the cinnamon--down as suggested. You could maybe even cut that part of the sugar out.</span></div><br /><div><a href="http://allrecipes.com/Recipe/Apple-Oatmeal-Crisp/Detail.aspx"><span style="font-size:130%;color:#663333;">APPLE OATMEAL CRISP</span></a><span style="font-size:130%;"><br /></span></div><div><span style="font-size:130%;">9x13 pan size</span></div><br /><div><span style="font-size:130%;">1½ cups brown sugar<br />1½ cups rolled oats<br />1½ cups all-purpose flour<br />¾ cup butter, melted<br />4½ cups apples - peeled, cored and chopped </span></div><div><span style="font-size:130%;">1/2 cup dried cranberries, optional<br />½ cup white sugar (this was in the original recipe but it is a lot of sugar, especially if you use the cranberries--I would use only a fourth of a cup next time or maybe only 2 Tbs.)<br />1 tablespoon ground cinnamon<br />1 Tbs. water<br /><br />Preheat oven to 350 degrees F. Spray a 9x13 inch pan with vegetable spray. </span></div><br /><div><span style="font-size:130%;">In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples and cranberries (if using) evenly over crumb mixture. Sprinkle with sugar and cinnamon. Add 1 Tbs. water to remaining crumb mixture and sprinkle on top of apples. </span></div><br /><div><span style="font-size:130%;">Bake in the preheated oven for 40 to 45 minutes, or until golden brown. </span></div><br /><div><span style="font-size:130%;">Serve warm with ice cream.<img id="BLOGGER_PHOTO_ID_5394492471679314578" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKc_4iAdZGGI1-nw92wrFgDn2kQoOEKjN8bz-5VTJr0Fl4fKwJNZ2xMc8c3p_d0-z4Ee3PQObZ1Q9nWzkBhq7M2WRhZpgkzYUMLdUWPGysaFsyNPgAVeRiBdBY2ia8DJG38ZrueF2V_W5/s400/Apple+Oatmeal+Crisp+020.jpg" border="0" /></span></div><div><a href="http://allrecipes.com/Recipe/Apple-Oatmeal-Crisp/Detail.aspx"><span style="font-size:130%;color:#663333;">APPLE OATMEAL CRISP</span></a></div><div><span style="font-size:130%;">8 or 9 inch square pan size</span></div><br /><div><span style="font-size:130%;">1 cup brown sugar<br />1 cup rolled oats<br />1 cup all-purpose flour<br />1/2 cup butter, melted<br />3 cups apples - peeled, cored and chopped<br />5 Tbs. white sugar (See above--probably too much sugar. If using any at all cut it down to 2 Tbs. or less)<br />2 teaspoons ground cinnamon<br />2 tsp. water </span></div><br /><div><span style="font-size:130%;">Preheat oven to 350 degrees F. Spray an 8 inch square pan with vegetable spray. </span></div><br /><div><span style="font-size:130%;">In a large bowl, combine brown sugar, oats, flour and butter. Mix until crumbly. Place half of crumb mixture in pan. Spread the apples--and cranberries, if using--evenly over crumb mixture. Sprinkle with sugar and cinnamon. Add 2 tsp. water to remaining crumb mixture and sprinkle on top of apples. Bake in the preheated oven for 40 to 45 minutes, or until golden brown. </span></div><br /><div><span style="font-size:130%;">Serve warm with ice cream.</span></div></div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-40227524105216634232009-09-26T21:18:00.006-06:002009-09-26T22:18:45.145-06:00TERIYAKI CHICKEN BOWLS<span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5385983810200658738" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7hybNoTUFi9qsuc-XNX6QLmWeCA7crnawghI9FBIlFjVSJ855tRbbEOnDUeV-Eyt7lfvSw_xrPmLNRoX3SLilPi-HMkDCf06FkoyKVxfg2aLBb3bPtdzrnzx02VWWX9oqVHiph9iEHjRF/s400/Taylor's+Teriyiki+Chicken+Bowls+001.jpg" border="0" /></span> <div><div><div><div><div><div><div><span style="font-size:130%;"><strong><u>Teriyaki Chicken Bowls</u></strong>--Taylor Snyder</span></div><br /><div><span style="font-size:130%;">Sauce:</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">1 cup soy sauce</span></div><div><span style="font-size:130%;">1/2 cup brown sugar</span></div><div><span style="font-size:130%;">1/2 cup apple cider vinegar</span></div><div><div><span style="font-size:130%;">2 Tbs. cornstarch</span></div><div><span style="font-size:130%;">2 Tbs. cold water</span></div><div><span style="font-size:130%;">2 cloves garlic, pressed or minced, whichever is easier</span></div></div><div><div><span style="font-size:130%;">1 Tbs. fresh grated ginger</span></div></div><br /><div><span style="font-size:130%;">Boneless, skinless chicken breasts or thighs. He used about 12 to 14, depending on size.</span></div><div><span style="font-size:130%;">Fresh broccoli and cauliflower steamed (other veggies if desired)</span></div><div><span style="font-size:130%;">White or brown rice, cooked</span></div><br /><div><span style="font-size:130%;">Simmer all sauce ingredients together until thick. Put chicken in lightly greased 9x13 pan and dob with sauce. Cover with foil and bake in 425 degree oven for 20 to 30 minutes. Turn chicken over, dob with sauce and bake another 20 to 30 minutes or until done. You can uncover chicken the last 10 minutes to glaze if desired. ("Dob" is a French technical cooking term, I'm pretty sure.)</span></div><br /><div><span style="font-size:130%;">Chop chicken. Serve in bowls: rice, veggies, chicken, add sauce as desired.</span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"><br />Note: If you want sauce with a little added heat add some red chili sauce. Taylor leaves most of the sauce as is and makes some a bit hotter.</span></div><div></div><div><span style="font-size:130%;"><br />A photo of the recipe's author. Don't you just love your kids when they won't let you take their photos? </span></div><div><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5385984461796537874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHb6DM3ElcYueeJO1lpU9SaHsQk-GuyOfLgZjRJeUyb9KpjjOmjWZ8-8GltuI8PRn_0ocAmEnzdbLvvw1hbWJSpsheUUgzPKKIygJ3nc_f7308-6yEQ8EKYIZbslwbXricm9hE3B-4ZaZI/s400/Taylor's+Teriyiki+Chicken+Bowls+010.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5385983820515930786" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz1Cdlo9UvT14DBWAVZmhuZK7iHao0YraC5bvFwhYk0pPyd1WTcRIGOlRuy6wAqevC8IKO4cGpFXvOKsWe3syHzwWG2lx5ksuoyrzEKlbVL6nPosEdHWKANQJCqmxpSwc3rTcE7jm_cDt8/s400/Taylor's+Teriyiki+Chicken+Bowls+004.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5385983831497523986" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd_VtaNvyOs8yMQUKdZvGE4OvN2M0TTh0_b-_zYOM_18fjHd3Cr_lUB2aJVuF9IprtbwNFi6cUoHGldVnFzTUmoHXD6Zgp0Pf_6Yfsz-dgHVPTIBaANgvdroAZ_hHkVRxVrd5OzfAS2tCM/s400/Taylor's+Teriyiki+Chicken+Bowls+005.jpg" border="0" />Sauce with added heat.<img id="BLOGGER_PHOTO_ID_5385983840708596386" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWmjxyBjlkPP8USB8IMLWV2dz3jz0PZM0aZxabz9wVBxoprKAMiEX_Eg7TymLmQstXnDNZnqjhsry9HOK7uTTM5gfGumZ3S4tCKemaD3i2RO-vmLs_TdsEgiHdeHkPgwdf9W1CU1Gmem2O/s400/Taylor's+Teriyiki+Chicken+Bowls+006.jpg" border="0" /></span></div></div></div></div></div></div></div><br /><span style="font-size:130%;">Some of the partakers of the goodness.<img id="BLOGGER_PHOTO_ID_5385984443256638706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhpmiIJMwNmNk8KqmGgEu4MeXuLPXfAwh9KtKWIHsavdcgdaqxjLhcOAxs82q2y7Q0KYHNIgv7YYThqIdLDQ1jVm-c_CsgaJJw5SBOxPMK62Zljm8BuGxhm_XhRZE0RSy-jYE2koZlk3iD/s400/Taylor's+Teriyiki+Chicken+Bowls+002.jpg" border="0" /><img id="BLOGGER_PHOTO_ID_5385984452831628370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwAz4LYnIjHvHHpBtBQRUFygtLuEdn1r83gvC9Uw36-wFyTNdyIDQHnN3ecEtHjKlLJv8gVs_Bq7jc_Qpj_GG6aCXBC_qxAZFi9ZhPZIcaPW06tJ6qsuUNIIQuMmjzsFMtEXgo7dAQCmVB/s400/Taylor's+Teriyiki+Chicken+Bowls+003.jpg" border="0" /></span><br /><span style="font-size:130%;">This is excellent. I promise. Phil was home with a tooth ache and didn't get to go so Taylor sent him a humongous container full. Phil loved it. I love it. The kids love it. One of the kids wasn't home and the momma of the tribe was on <em>another</em> one hundred mile bike ride. She was probably glad to come home to a wonderful dinner.</span>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-58626211989992223452009-09-14T20:42:00.012-06:002009-09-14T21:54:29.751-06:00WHITNEY'S NOODLES<span style="font-size:130%;">This is a cheap, filling meal. It's named after my nephew, Whitney, who served his mission in Taiwan and learned to cook inexpensive meals.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsbTJ9VLPe85hHPT1jfsYhQVEGrGOjdu0AHSOdSfRGZ6zRmvCGskGUcpb4_ENW3mevz1tldUxsfoBWqZcgmNVX5Onm-lzhPD_6Ry-BuOhFjyCqaOY7sdK7jD8HuQBcts7o_iIs9XtMW-j/s1600-h/Whitney's+Noodles+016.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5381527465727851298" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNsbTJ9VLPe85hHPT1jfsYhQVEGrGOjdu0AHSOdSfRGZ6zRmvCGskGUcpb4_ENW3mevz1tldUxsfoBWqZcgmNVX5Onm-lzhPD_6Ry-BuOhFjyCqaOY7sdK7jD8HuQBcts7o_iIs9XtMW-j/s400/Whitney's+Noodles+016.jpg" border="0" /></span></a><span style="font-size:130%;"> Eggs.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rFBfybHsRo1t7dBmPKOYOT1VbwbFSrxku45xelBqmX6Bp6sixFTD2hELGRxe0aiI78xOr3Y3qOZr0iA3Q5_S3tAt1kTNADyWukyj09q_Ar0qjJ_MiBh08gQmrwoQTVPInrUM-jgWt7vT/s1600-h/Whitney's+Noodles+005.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5381527450779697490" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-rFBfybHsRo1t7dBmPKOYOT1VbwbFSrxku45xelBqmX6Bp6sixFTD2hELGRxe0aiI78xOr3Y3qOZr0iA3Q5_S3tAt1kTNADyWukyj09q_Ar0qjJ_MiBh08gQmrwoQTVPInrUM-jgWt7vT/s400/Whitney's+Noodles+005.jpg" border="0" /></span></a><span style="font-size:130%;"> Bacon.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEW4PuGIsgWFE8cmaw-gN5SuF8VaYL7cZi9aG2c9uIixhEbJx-jGRX8JYYVyVpCwH72jMxkFCo4bGWB0OqJYvZzhsuf6jQIqXveh7MF2FWkY3miooCGM8oFE1uasRR2AdsJCeJO8DiFkz/s1600-h/Whitney's+Noodles+007.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5381526893132207698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyEW4PuGIsgWFE8cmaw-gN5SuF8VaYL7cZi9aG2c9uIixhEbJx-jGRX8JYYVyVpCwH72jMxkFCo4bGWB0OqJYvZzhsuf6jQIqXveh7MF2FWkY3miooCGM8oFE1uasRR2AdsJCeJO8DiFkz/s400/Whitney's+Noodles+007.jpg" border="0" /></span></a><span style="font-size:130%;"> Onions and garlic.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKK-QLqZO4PPFa020Vt0f6ghsTEpqLYt2TaIebtCTNnbzCXgdKNnPn9L-ao5qq8z_UXsqjyhwf_Xg6rDOq2ZJZRjKA5d3UFTaKLoA3D5welST2xKazFvDt7OHQSpJFJ0JaHlvArIsPgaPL/s1600-h/Whitney's+Noodles+008.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5381526886798269890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKK-QLqZO4PPFa020Vt0f6ghsTEpqLYt2TaIebtCTNnbzCXgdKNnPn9L-ao5qq8z_UXsqjyhwf_Xg6rDOq2ZJZRjKA5d3UFTaKLoA3D5welST2xKazFvDt7OHQSpJFJ0JaHlvArIsPgaPL/s400/Whitney's+Noodles+008.jpg" border="0" /></span></a><span style="font-size:130%;"> Veggies--this is the crookneck squash. Add half of the seasoning pkgs. to the veggies as they are cooking. <img id="BLOGGER_PHOTO_ID_5381532775780945842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhOP9KZSin4s4xQU7Vh_Hr8DHXzYq6Mm3Qx8OeIfUZMynqDSRl9f8SpcwirGwHWnZbbQRrB25w4uiLgbxdxmDe1wVP3ex0ek7aJoR2XPbz0QmLvtxzeEs6yJpYXqFJgYFZgMGduiI2pdSH/s400/Whitney'%3Cspan%20class=" />Boil the noodles with the other half of the seasoning pkgs.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxH9N4gp9f6aMKs-S641WgPVjlFC2Mblf20-IMwVEwhLT-FPqR_z58DwM9zam6822WlXaiWH2uApn743_KUyw1ZU7fp3ejDJRtiuPDOune6DPe7oIk7_IJXJry3NHJt7F_oKS20pR03XPg/s1600-h/Whitney's+Noodles+011.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5381523829926765698" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxH9N4gp9f6aMKs-S641WgPVjlFC2Mblf20-IMwVEwhLT-FPqR_z58DwM9zam6822WlXaiWH2uApn743_KUyw1ZU7fp3ejDJRtiuPDOune6DPe7oIk7_IJXJry3NHJt7F_oKS20pR03XPg/s400/Whitney's+Noodles+011.jpg" border="0" /></span></a><span style="font-size:130%;"> Mix everything together and serve. Delicious. Thanks, Whitney.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4O4GWASz15WyA8UH7tdpbbIHF9T1zPnudO_0Kh4dSdbXsMrZZfc7pFB2Ltn2P540W_bbuFEzPgRoEvO1zEY0EW1a_e67Mpm4UUQOwJeoJr7XJzii01g9VvK17Zd6OK8MY6-u0jfBVdZR/s1600-h/Whitney's+Noodles+013.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5381523817836875458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiz4O4GWASz15WyA8UH7tdpbbIHF9T1zPnudO_0Kh4dSdbXsMrZZfc7pFB2Ltn2P540W_bbuFEzPgRoEvO1zEY0EW1a_e67Mpm4UUQOwJeoJr7XJzii01g9VvK17Zd6OK8MY6-u0jfBVdZR/s400/Whitney's+Noodles+013.jpg" border="0" /></span></a><span style="font-size:130%;"> <strong><u>WHITNEY'S NOODLES</u></strong>--Whitney Peterson</span></div><div><span style="font-size:130%;"><br />Some kind of meat. I have only ever used bacon but other meats could be used or if you're a vegetarian just leave the meat out. </span><div><div><div><div><span style="font-size:130%;">Eggs<br />Onions and garlic<br />Mushrooms--I didn't have any but usually always use them.<br />Veggies--I used two good sized crookneck squash and one good sized zucchini<br />Other veggies--lots of things could be used.<br />Ramen noodles, one pkg for each person</span></div><div><br /><span style="font-size:130%;">Boil ramen noodles with one half of the seasoning pkg. Boil only 1 1/2 to 2 minutes. Drain. Use the remaining seasoning pkg. in the veggies.<br /><br />Cook bacon, drain well. Set aside. I add everything to an oven proof bowl in a 200 degree oven to keep things warm while I sauté the remaining ingredients.<br /><br />Sauté one veggie at a time and add to bowl in the oven--or you could steam them with a bit of water. I used some of the bacon grease and it was too greasy. I couldn't find my original recipe so I sautéed the veggies for too long. You want the veggies to have a bit of crunch.<br /><br />Cook the eggs and then cut them into chunks. </span></div><br /><div><span style="font-size:130%;">Add everything together and serve. </span></div><br /><div><span style="font-size:130%;">I made extra as I want to send them some to my neighbor. I told her about the recipe but she looked at me a little oddly so I want her to taste it. Her daughter has gone away to college and needs cheap, filling meals.</span></div></div></div></div></div></div></div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com0tag:blogger.com,1999:blog-6873676412034093929.post-12045432496821214192009-09-05T22:51:00.006-06:002010-07-09T23:51:34.585-06:00BUTTERMILK PIE<div><span style="font-size:130%;">This doesn't look like pie, does it. It's the "for the masses" version. <img id="BLOGGER_PHOTO_ID_5378212882986969266" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRGiLVgIKj8LFJyOe0aiFsinkcVCj8TR-Hf5Q1W1TdIahyL5GwOq6NEfCLfp-Y9BK0tDpvDCeP6LRFdGXrtlIc9Mtw92gv1sq_oBEsYr1IJpz7DOJOwMIZZDdUc1LMKyKieLyPwdNuQOLv/s400/Noah's+Baptism+004.jpg" border="0" />I took one of these cookie sheets of pie to a funeral luncheon and one to my grandson's baptism luncheon. Here's what the regular size looks like.<img id="BLOGGER_PHOTO_ID_5492149692396162658" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3PARGqluhUdnVOTxMuMKt6HCn6OsXpm4HIuZGu6nNrbMCvdTS0lsreG2oXO35sIRKN0s1mNdi1JtEAQZNT82EQI-GRtmIPQ43Y0Hg0bG-DucEghdGYmXn3Rb6LEd7rBiQhfCK69Z85qOW/s400/7-09-2010+Liza+and+Kate+make+PIE+011.jpg" border="0" />It's delicious. Maybe you should make some.</span><span style="font-size:130%;"> Here is the recipe for a pie size. The recipe for a cookie sheet size--which serves 20 with nice generous squares follows.<br /><br /><strong><u>BUTTERMILK PIE</u></strong>--This is a very old Bisquick recipe<br /><br />Preheat oven to 350 degrees.<br />Spray pie plate with vegetable spray.<br /><br />In a blender, mix the following (this isn't in order of quantities, but the order I put things into the blender):<br /><br />1 cup buttermilk<br />3 eggs<br />1 tsp. vanilla<br />1/3 cup melted butter, cooled to luke warm<br />1 1/2 cups sugar<br />1/2 cup Bisquick ( I always use pancake mix because I don't ever have Bisquick in the house. I do have a recipe for homemade Bisquick. If anyone wants it leave a message in the comments section and I'll post it.)<br /><br />Blend one minute. Pour into greased pie plate and bake for 30-35 minutes. </span></div><div><span style="font-size:130%;"><br /><strong><u>BUTTERMILK PIE FOR THE MASSES</u></strong>--Makes a cookie sheet full--17x12 inches.<br /><br />This is tricky in a blender. If your blender won't handle this much liquid make halfish of it and pour it into a bowl and then make the remaining halfish, mix them together and pour into greased cookie sheet.<br /><br />2 2/3 cups buttermilk<br />8 eggs<br />2 1/2 tsp. vanilla<br />3/4 cup melted butter--I only use 1/2 cup and it turns out fine<br />4 cups sugar<br />1 1/4 cups Bisquick--I use pancake mix because I never have Bisquick in the house.<br /><br />Blend really well in blender--maybe in two batches--and pour into greased cookie sheet. Bake 35 minutes.<br /></span></div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com0tag:blogger.com,1999:blog-6873676412034093929.post-14678375793757258372009-08-03T23:56:00.007-06:002009-08-06T00:56:08.961-06:00CHOCOLATE ZUCCHINI CAKE<div align="center"><span style="font-size:130%;"></span><span style="font-size:180%;">Delicious.</span><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TjMDCbmFeTrQcN5MX6CAITFJ_ySewdqIvRwQhFlKFUudRNDmkkxH2dcTvkIkq_9fmHZRWbWn-NaQXzc5N7Iad1Zrxur9tChIxnqW7LLd1eQOkPxoSng33k38y9L1b9_H2ondW8w5mFoG/s1600-h/zucchini+cake+8-03-09+001.jpg"><img id="BLOGGER_PHOTO_ID_5365989960994107874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-TjMDCbmFeTrQcN5MX6CAITFJ_ySewdqIvRwQhFlKFUudRNDmkkxH2dcTvkIkq_9fmHZRWbWn-NaQXzc5N7Iad1Zrxur9tChIxnqW7LLd1eQOkPxoSng33k38y9L1b9_H2ondW8w5mFoG/s400/zucchini+cake+8-03-09+001.jpg" border="0" /></a><br /><span style="font-size:130%;"><strong><u>Self – Frosting Chocolate Zucchini Cake</u></strong>--</span><a href="http://www.blogger.com/Self%20–%20Frosting%20Chocolate%20Zucchini%20Cake.%20Mum’s%20Musings%20blog"><span style="font-size:130%;"><span style="color:#cc0000;">Muum’s Musings blog</span> </span></a><br /><br /><span style="font-size:130%;">½ c. butter</span><br /><span style="font-size:130%;">½ c. oil </span><br /><span style="font-size:130%;">1 ½ cups sugar</span><br /><span style="font-size:130%;">2 eggs </span><br /><span style="font-size:130%;">1 t vanilla</span><br /><br /><span style="font-size:130%;">2 ½ c flour</span><br /><span style="font-size:130%;">4-6 T cocoa</span><br /><span style="font-size:130%;">1 tsp. soda</span><br /><span style="font-size:130%;">1 tsp. salt</span><br /><span style="font-size:130%;">1 tsp. baking powder (Oops! I used a Tbs. of baking powder and it worked fine--maybe with one teaspoon it would have been a more dense cake, but it was delicious)</span><br /><span style="font-size:130%;">½ t cinnamon (optional--I didn't use this)</span><br /><br /><span style="font-size:130%;">1/2 c sour cream or buttermilk (I used sour cream because that's what I had)</span><br /><br /><span style="font-size:130%;">2 c finely grated zucchini </span><br /><br /><span style="font-size:130%;">Mix oil, butter, sugar and vanilla. Add eggs. Mix well. (I did all the mixing by hand)</span><br /><br /><span style="font-size:130%;">Sift the dry ingredients together, including the cocoa. Add the dry ingredients alternately with the milk or sour cream .</span><br /><br /><span style="font-size:130%;">Add the zucchini by hand. Pour the batter into a greased 9x13 pan</span><br /><br /><span style="font-size:130%;">Mix the following and crumble on top of the cake:</span><br /><br /><span style="font-size:130%;">¾ c chocolate chips</span><br /><span style="font-size:130%;">¾ c chopped nuts</span><br /><span style="font-size:130%;">¾ c brown sugar</span><br /><br /><span style="font-size:130%;">Bake @ 350º for 35-45 minutes or until done. Serves 12 (I cut the cake into 15 pieces and they were large.)</span><br /><br /><span style="font-size:130%;">Note: Omit cinnamon to bring out better chocolate taste.</span><br /><span style="font-size:130%;"><br />Note two: Next time I am going to replace half the oil and half the butter with applesauce and see how it turns out.</span><br /><br /><img id="BLOGGER_PHOTO_ID_5365989970228663746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPtK2GqEnc-G9WHDq9LLcpFR5sTc84fnzjY2PzrHduGw-c0BLRIqSLhV3G_UuUyioe3_7CTda2SccAZtiqkTqz1FeMb1nhvTutp_olqkZGCAo4FvD6hR9_b2EKvtyf_PK3TeaXySRSV0A1/s400/zucchini+cake+8-03-09+006.jpg" border="0" />Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com2tag:blogger.com,1999:blog-6873676412034093929.post-9812213118603888422009-06-25T11:16:00.008-06:002009-06-25T22:22:03.757-06:00TASTES-BETTER-THAN-IT-LOOKS PASTA SALAD<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3WopnSVn4wT4Bt46jAajxS7eY4ueesqqjnKje0C-7iDym4y6_9FhirpFOKc7XptcCwDcYlRVeoKp7kWdHNrMD88nNgb8ma3iMptdsHxF4lhVxxsgZPX_YbAvmiyjaL7RKyQGpraKo-NM/s1600-h/H,+M+%26+R+shopping+002.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5351486271068150610" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3WopnSVn4wT4Bt46jAajxS7eY4ueesqqjnKje0C-7iDym4y6_9FhirpFOKc7XptcCwDcYlRVeoKp7kWdHNrMD88nNgb8ma3iMptdsHxF4lhVxxsgZPX_YbAvmiyjaL7RKyQGpraKo-NM/s400/H,+M+%26+R+shopping+002.jpg" border="0" /></span></a><span style="font-size:130%;"><br /></span><div><span style="font-size:130%;">I'm calling this salad '"Tastes-Better-Than-It-Looks Pasta Salad because it's so plain--kind of like a girl with a face that <em>doesn't</em> stop traffic. Perhaps I should change the noodles, but the family knows this salad with <em>macaroni noodles</em> so I probably won't. Besides that, my daughter-in-law told Phil this was the best pasta salad she's ever eaten. What better praise could you have?</span></div><br /><div><span style="font-size:130%;">This photo was taken two full days after I made the salad so it's looking a little weary. I usually forget to take food photos until we've either gobbled everything up or <em>almost</em> gobbled it up. This time, because I made a double batch we still had some. The peas were bright green the first day--not so much today, when I took the photo. </span></div><br /><br /><div><span style="font-size:130%;"><strong><u>TASTES-BETTER-THAN-IT-LOOKS PASTA SALAD</u></strong>--Lynne Snyder</span></div><br /><div><span style="font-size:130%;">1 part Miracle Whip Salad Dressing<br />1 to 3 parts sweet cucumber chip’s pickle juice (taste and decide how much pickle juice you want to use)<br />chopped sweet pickles<br />canned tuna<br />shredded carrots</span></div><div><span style="font-size:130%;">finely diced celery<br />frozen peas<br />finely minced green onions<br />salt and pepper to taste<br />cayenne pepper<br />Elbow macaroni, cooked, rinsed and drained.</span></div><br /><div><span style="font-size:130%;">I used a one pound pkg. of pasta to one can of tuna, about 1 1/4 (or more) cups Miracle Whip, a pint of home canned sweet pickles and all the juice, 2 medium carrots, 8 oz. frozen peas, 3 stalks of celery, one bunch of green onions and then seasoned it with salt, pepper and cayenne.<br /></span></div><br /><div><span style="font-size:130%;"></span></div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-41103014877847745452009-06-22T22:22:00.007-06:002009-06-23T00:19:24.421-06:00MEXICAN CASSEROLE<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIjboiqp5D20EKN0A5KRayfR1ajhrPh2A2aYVVTFz5HrdR5VtuCV-CxvNf1FtCAfL13qzkKFczsugjwVTq9ncXEl-3OkffIR47sSSr8ModK-mgG4eKn-tjWG76fbu35MfYiCDy4RxxYS4/s1600-h/Mexican+Enrichment+Casserole+003.jpg"><img id="BLOGGER_PHOTO_ID_5350381429784431570" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiIjboiqp5D20EKN0A5KRayfR1ajhrPh2A2aYVVTFz5HrdR5VtuCV-CxvNf1FtCAfL13qzkKFczsugjwVTq9ncXEl-3OkffIR47sSSr8ModK-mgG4eKn-tjWG76fbu35MfYiCDy4RxxYS4/s400/Mexican+Enrichment+Casserole+003.jpg" border="0" /></a><br /><div><span style="font-size:130%;">Mmm, good. This was served at our Enrichment dinner last Tuesday. Our theme was, "What Can't You Do Without?" We had everyone bring what they couldn't do without--family and scriptures didn't count so it had to be something else. I took three things but which are all part of my one thing I can't do without. My little desk lamp which shines on my magnifying mirror which I use to pluck my chin hairs--which are actually stray eyebrows (according to Janette Barber: “I refuse to think of them as chin hairs. I think of them as stray eyebrows”). I pluck every single night, whether I need to or not. That is one of my pet peeves, women with moustaches or chin hairs. Pluck Lynne, pluck. So my one thing I can't do without were tweezers.</span></div><br /><div><span style="font-size:130%;">MEXICAN CASSEROLE--Carolyn Heaton</span></div><br /><div><span style="font-size:130%;">1 box Spanish Rice mix (Rice a Roni®)<br /><br />1 (15 oz.) can chopped tomatoes—to use in Rice a Roni</span></div><div><span style="font-size:130%;">½ pkg Doritos Tortilla chips<br />1 can kidney beans<br />1 can pinto beans<br />1 can black beans<br />1 can chopped tomatoes with green chilies<br />1 can Hatch’s green enchilada sauce<br />2 cups grated cheese, a mixture of mozzarella and cheddar<br /><br />Make rice dish as directed, using the one can of chopped tomatoes. Put rice in 9x13 pan, top with 1 can diced tomatoes with chilies. Layer Doritos, crushed a bit. Top with beans, drained and rinsed. Top with enchilada sauce and cheese. Bake in 350 for 35 minutes.<br /><br />Serve with shredded lettuce, chopped tomatoes, dollop of sour cream and chopped avocado. Can add olives if desired. </span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;color:#cc0000;">OKAY, I DIDN'T EXACTLY MAKE IT LIKE THAT. THIS IS WHAT I DID.</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">Made the Rice a Roni as pkg. directions. I used a little more than half of a quart of diced, home-canned tomatoes in the Rice a Roni. Didn't put the extra can of canned tomatoes on top--saved it for later. Topped with a bunch of tortilla chips from Costco. Drained a can of pinto beans and black beans and mixed with one can--NOT drained--of S&W Caribbean beans--I buy them to make Cafe Rio salad so I have a bunch in my food storage--plus two Tbs. of Red Hot liquid seasoning. (I dislike kidney beans so I rarely buy them.) Topped them with the rest of the quart of tomatoes, drained. topped that with a can of green enchilada sauce--I would have made my own--I'm a home-made type girl but I'm all out of green chilies. Topped with Mozzarella cheese only as I was too lazy to hunt up any cheddar cheese in the freezer. Baked loosely covered--kind of tented so the aluminum foil didn't touch the cheese--for 45 minutes at 350°. Uncovered the casserole, turned the oven to 400° until it was a little brown on top and bubbling.</span></div><br /><div><span style="font-size:130%;">For the salad I mixed tomatoes, chopped multi-colored peppers, pepperoncini--also known as pickled banana peppers, and lettuce. I made guacamole, had sour cream and ranch dressing on the side. </span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"><br />Of course, I forgot to take photos until everyone was finished so no photo of the salad and guacamole and sour cream but everyone knows what salad and guacamole and sour cream looks like anyway.</span></div><br /><div><span style="font-size:130%;">It was very good. Lord Bumhampton had several servings and really liked it. We all really liked it. Go forth and bake some. </span></div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-27064843237452194192009-06-13T22:48:00.013-06:002009-06-14T10:46:14.061-06:00RHUBARB FRUIT LEATHER<span style="font-size:130%;">Grow it.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidACYppfghggzL94c1wnRRAxzFcbLtJGgGRAZp60qYLkuqPCYS2WT3WERi8K2f7_5Ku3CC1y4KWWtJOExZG8C9RcdqfcLBRTiOnnenStcrkl0THuUvrRkcLwvrJiWKBfCqiMj4NLdnGeMe/s1600-h/rhubarb+leather,+Mother+may+I040.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347046019002479122" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidACYppfghggzL94c1wnRRAxzFcbLtJGgGRAZp60qYLkuqPCYS2WT3WERi8K2f7_5Ku3CC1y4KWWtJOExZG8C9RcdqfcLBRTiOnnenStcrkl0THuUvrRkcLwvrJiWKBfCqiMj4NLdnGeMe/s400/rhubarb+leather,+Mother+may+I040.JPG" border="0" /></span></a><span style="font-size:130%;"> Wash it. Cut it.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9o-kd_aIR9isDV8uoYJK3LsVIUstBjH14ba5eF48f-huT89e2znHtulrDwBQm4dI4OsZszvIbbvTUnwyGljbrkPM6kX_DngXoqH-RRPzrA8ZUjEg4oGcNvW-7Fii820tTfPIly3VZAon/s1600-h/rhubarb+leather,+Mother+may+I017.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347045695434098866" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn9o-kd_aIR9isDV8uoYJK3LsVIUstBjH14ba5eF48f-huT89e2znHtulrDwBQm4dI4OsZszvIbbvTUnwyGljbrkPM6kX_DngXoqH-RRPzrA8ZUjEg4oGcNvW-7Fii820tTfPIly3VZAon/s400/rhubarb+leather,+Mother+may+I017.JPG" border="0" /></span></a><span style="font-size:130%;">Sugar it.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nbcjb8-ei_jZDiff1l5fktLConhbDQlwcVGl0gUMwh0BzsnoQv6qZpuT7cnNN7RJmzaN6BygBR4r4F7pxe5e7stXi7wPrxAle5HtfurdGLg_McxxhSdCP67EVA8wAXS78X5ZALlLiWqo/s1600-h/rhubarb+leather,+Mother+may+I013.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347045164772250050" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1nbcjb8-ei_jZDiff1l5fktLConhbDQlwcVGl0gUMwh0BzsnoQv6qZpuT7cnNN7RJmzaN6BygBR4r4F7pxe5e7stXi7wPrxAle5HtfurdGLg_McxxhSdCP67EVA8wAXS78X5ZALlLiWqo/s400/rhubarb+leather,+Mother+may+I013.JPG" border="0" /></span></a><span style="font-size:130%;"> Cook it.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2psIFi_hZQ-FqJWzQAjuOyXZ2gjWvgMxDlDE8bLyV6hXqWhnuLQSpLsqngy6Oo4YJdsOSAGHM94JtLkxNeKSs2O4ti4vNkJs_xphBHaJtFYFcx8hiUEg2m2es94Hax0nXhhfRLrnv-as/s1600-h/rhubarb+leather,+Mother+may+I018.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347045161548049842" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf2psIFi_hZQ-FqJWzQAjuOyXZ2gjWvgMxDlDE8bLyV6hXqWhnuLQSpLsqngy6Oo4YJdsOSAGHM94JtLkxNeKSs2O4ti4vNkJs_xphBHaJtFYFcx8hiUEg2m2es94Hax0nXhhfRLrnv-as/s400/rhubarb+leather,+Mother+may+I018.JPG" border="0" /></span></a><span style="font-size:130%;"> Blend it.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswDTYvr3WTdHFA0NYqBGF77hTYp4gPn3nd-ebOeybDG_FSSN2ecZRLGblqmHC3AZDP2y3TW3d-iTvWJIlwHE-3rhmbs0WxO7YJ4qeL3NW11H8jdIaHKqt998r6uxfKGJSrLdjX3KkGXr-/s1600-h/rhubarb+leather,+Mother+may+I019.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347045152185765922" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjswDTYvr3WTdHFA0NYqBGF77hTYp4gPn3nd-ebOeybDG_FSSN2ecZRLGblqmHC3AZDP2y3TW3d-iTvWJIlwHE-3rhmbs0WxO7YJ4qeL3NW11H8jdIaHKqt998r6uxfKGJSrLdjX3KkGXr-/s400/rhubarb+leather,+Mother+may+I019.JPG" border="0" /></span></a><span style="font-size:130%;"> Flavor it.<br /></span><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIbitLc_cyGUeMmRS32xPk8d8xznKgzWal-86U4K7jCPLfiLbzS2gyGdh9pI93PHXWlRtVLEd4J-qBowFnfnK8iuFrULYXOHXqF4lEjBSMdbmfCvMSAB_nFPrkmo-n4LO8URlgP4iO8v3/s1600-h/rhubarb+leather,+Mother+may+I023.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347044074896039282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiIbitLc_cyGUeMmRS32xPk8d8xznKgzWal-86U4K7jCPLfiLbzS2gyGdh9pI93PHXWlRtVLEd4J-qBowFnfnK8iuFrULYXOHXqF4lEjBSMdbmfCvMSAB_nFPrkmo-n4LO8URlgP4iO8v3/s400/rhubarb+leather,+Mother+may+I023.JPG" border="0" /></span></a><span style="font-size:130%;"> Blend it some more.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaBVR7mm1SHE4TdrayqovoIt6_SMedpM_4bwOWLh1ezf2pwiRIYKzKlS60BfmOeGZSngVEYwlMh89xqSfgLHaAcPF570Q4EMQHcaOeeZJ3SKP3kDMM4ErZNTApoGUAikH7mGvuCqn6OIs/s1600-h/rhubarb+leather,+Mother+may+I024.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347044068852434562" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSaBVR7mm1SHE4TdrayqovoIt6_SMedpM_4bwOWLh1ezf2pwiRIYKzKlS60BfmOeGZSngVEYwlMh89xqSfgLHaAcPF570Q4EMQHcaOeeZJ3SKP3kDMM4ErZNTApoGUAikH7mGvuCqn6OIs/s400/rhubarb+leather,+Mother+may+I024.JPG" border="0" /></span></a><span style="font-size:130%;"> Spray a cookie sheet with vegetable spray.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcTau93xS1JR6B-lSbxfV3dTCeqKqH3eN0I7cjtI_sS7fWslaFuU2mnbgq4XApX-XHuETI4gr4nxZwiOzHS2uv1twYJunCuYRE5NYp_SHgnJgtu8U-mcvMlTMDf7oHw0v1uE6jA71N5qj/s1600-h/rhubarb+leather,+Mother+may+I030.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347042569597796946" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOcTau93xS1JR6B-lSbxfV3dTCeqKqH3eN0I7cjtI_sS7fWslaFuU2mnbgq4XApX-XHuETI4gr4nxZwiOzHS2uv1twYJunCuYRE5NYp_SHgnJgtu8U-mcvMlTMDf7oHw0v1uE6jA71N5qj/s400/rhubarb+leather,+Mother+may+I030.JPG" border="0" /></span></a><span style="font-size:130%;"> Smooth it out.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90EZwsZAzYgNSypk6ekp2CrA8PKain3gYZWxehT0RRU-9p9_3lsXKYIS39RctK6JPcYPEok-LdQJLrzRCuGC61_j-xRXUWqUq3WyzwFpt8XKM-GhTuM0FE1BJb3LSU3FYiyB85RTjVYp-/s1600-h/rhubarb+leather,+Mother+may+I031.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347042567022134626" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90EZwsZAzYgNSypk6ekp2CrA8PKain3gYZWxehT0RRU-9p9_3lsXKYIS39RctK6JPcYPEok-LdQJLrzRCuGC61_j-xRXUWqUq3WyzwFpt8XKM-GhTuM0FE1BJb3LSU3FYiyB85RTjVYp-/s400/rhubarb+leather,+Mother+may+I031.JPG" border="0" /></span></a><span style="font-size:130%;">Pour the hot mixture on a cookie sheet. </span><div><div><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6H2rqUB7-sJbyLdPLPdGFfqc7wz-x10rBJC2JY0L0ePvUR0alBqpNt8ltKXml5LtZidIt9pl9BBeUtg5MCQO7jobjRiYilLn2qhk8Xs4-lc-aasLBxQX6EpfjvjbhMHRMUkip20Phf47/s1600-h/rhubarb+leather,+Mother+may+I033.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347041725917882290" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEge6H2rqUB7-sJbyLdPLPdGFfqc7wz-x10rBJC2JY0L0ePvUR0alBqpNt8ltKXml5LtZidIt9pl9BBeUtg5MCQO7jobjRiYilLn2qhk8Xs4-lc-aasLBxQX6EpfjvjbhMHRMUkip20Phf47/s400/rhubarb+leather,+Mother+may+I033.JPG" border="0" /></span></a><span style="font-size:130%;"> Make sure it's evenly spread.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsw62yCn1L1XcejPeJFOY-PaaAgwMFVdqwNxJLw6HHbLSU9bugKTo84nYosCHyjLbyZNnaAdagLGHnM9_7Al1RxOk6e85U7hPdEYbrqkngIbggivcrRva2l-G2FVHZerxxlDG0BbevgNU/s1600-h/rhubarb+leather,+Mother+may+I035.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347041717318071042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWsw62yCn1L1XcejPeJFOY-PaaAgwMFVdqwNxJLw6HHbLSU9bugKTo84nYosCHyjLbyZNnaAdagLGHnM9_7Al1RxOk6e85U7hPdEYbrqkngIbggivcrRva2l-G2FVHZerxxlDG0BbevgNU/s400/rhubarb+leather,+Mother+may+I035.JPG" border="0" /></span></a><span style="font-size:130%;"> Put it in the oven.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2USUusBuXcfh6HAKpXfCcRuPShhGpYeGTUAxAIy6c-Z6m3O_Y8gx-FS_06keUwaubGTr37On0OP3-Ui1g_N182QmyQxYb8VMyQ3oDIdyzJknx3A9LfHsEmKGTMnJ069USqsuz-OaPpjc/s1600-h/rhubarb+leather,+Mother+may+I045.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5347041710357329458" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2USUusBuXcfh6HAKpXfCcRuPShhGpYeGTUAxAIy6c-Z6m3O_Y8gx-FS_06keUwaubGTr37On0OP3-Ui1g_N182QmyQxYb8VMyQ3oDIdyzJknx3A9LfHsEmKGTMnJ069USqsuz-OaPpjc/s400/rhubarb+leather,+Mother+may+I045.JPG" border="0" /></span></a><span style="font-size:130%;"> Make sure the door is cracked so the moisture can escape. I use a wooden spoon.<br /><img id="BLOGGER_PHOTO_ID_5347042560279348114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh10njDP9drKZqQehtG1U1phEqimZXX9XATYaR4AjEGXfCFaTYDNe-I1ZVpOUHm1qMzWb-AzsCatRks0CsxVbKQPK74IRrsgCHjg4rAkNdipNnxV_WoVmO9iYdEE0DXhSUj_UW1uxraK-wc/s400/rhubarb+leather,+Mother+may+I044.JPG" border="0" />The finished product. Peel it off the cookie sheet, cut it into rolls and eat. It's delicious. No one can tell it is not normal fruit leather and it's practically free. <img id="BLOGGER_PHOTO_ID_5347211874735661874" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 299px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjemhtVULqr5IdbCJ67XtmYGmm5RCLSx6bRNA1yJ5KNq9qSXbj-Km5F0Kl8-egtxFGBspbeVpIUehquhPXHOH0yAnYDin_oLgeOcLOil2vPpESmQoaN0yezHybrnvbyo6SqZQ-nQy8-l2uk/s400/DSCN6822.JPG" border="0" /></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;">The light colored one is watermelon kiwi, the red is cherry and the dark is orange with some dried cherries blended in.<br /></span><div><br /><div><span style="font-size:130%;"></span></div><div><br /><span style="font-size:130%;">RHUBARB FRUIT LEATHER –Lynne Snyder<br /><br />4 cups rhubarb, cut into ½ inch pieces<br />1 1/3 cups sugar<br />¼ cup water<br />1 pkg unsweetened Kool Aid®<br /><br />Wash rhubarb and cut into ½ inch pieces. Put rhubarb, sugar and water into a pot and bring to a boil. I cover it at first and then uncover it to boil as much liquid off as possible.<br /><br />As soon as the rhubarb is soft you can blend it—I use an immersion blender—also called a “stick” or “hand held” blender. If you use a normal blender be extremely careful as hot liquids will “pop” the lid. You may want to let it cool some before blending and then hold the lid on with a kitchen towel folded to make many layers. Add pkg. of Kool Aid, blend again. Pour onto greased cookie sheet—I spray with “Pam” and then smooth it out with my hands. Try to get the rhubarb mixture as evenly spread as possible—maybe even a little thicker on the edges as they dry faster. Put in a dehydrator or an oven set to a low temperature—my oven has a dehydrator feature on it and I can get it to a low temperature and a fan continually runs so it is a more even heat. I even make yogurt in the oven which takes a 110° temperature. For the rhubarb leather I dry it at 140°. This takes at least a day.<br /><br />Dehydrate until almost dry. Let cool, peel off cookie sheet, roll and cut.<br /><br />Sometimes I peel off the cookie sheet and put the leather, top side down, right on the oven rack and let it dry for another hour or so. You can lightly dust with cornstarch if desired.<br /></span></div><div><br /><span style="font-size:130%;">Years and years ago I dried the leather in a car, with a window cracked. The car smelled divine! Just make sure the cookie sheet is perfectly level. And don’t drive off when the leather is in a liquid state. You will be cleaning up a mess. I called this my redneck dehydrator.</span></div><div><span style="font-size:130%;"></span></div><div><br /><span style="font-size:130%;">Our favorite flavors are grape and cherry but they are all good...<em>except</em> lemonaid. That flavor was <em>so </em>sour.</span></div></div></div></div></div></div></div></div></div></div></div></div></div><br /><span style="font-size:130%;">If you have some fresh fruit you can blend it in the the liquid rhubarb. If you have enough you don't need the Kool Aid as your leather will take on the flavor of the fruit. Taste it before pouring it on the cookie sheet to see if it has enough flavor.</span>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com4tag:blogger.com,1999:blog-6873676412034093929.post-11350368148024022772009-05-19T20:15:00.005-06:002009-05-19T21:27:34.417-06:00ZIPPY SALAD<span style="font-size:130%;"></span><br /><span style="font-size:130%;">This is probably Phil's favorite "raw" recipe. I love it too but not like he does. He will eat it for days so I always make a lot.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZjpW3KA8mhX1qFccHaMtHrdIQ-QCtVnck8DJ7Jufo92yEu88fdIgCoFQ7XPGV0bg1aB3tl4pnXDXt81rXYPW8hFMYop8NaQSC86aETHL8nOlzeeF-y58ZNYL5iUAn4QppmSufJ9HXeiy/s1600-h/Fire,+Bentley+and+Tricia+5-16-09003.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5337725579224236690" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZjpW3KA8mhX1qFccHaMtHrdIQ-QCtVnck8DJ7Jufo92yEu88fdIgCoFQ7XPGV0bg1aB3tl4pnXDXt81rXYPW8hFMYop8NaQSC86aETHL8nOlzeeF-y58ZNYL5iUAn4QppmSufJ9HXeiy/s400/Fire,+Bentley+and+Tricia+5-16-09003.JPG" border="0" /></span></a><span style="font-size:130%;"> <strong><u>Zippy Salad</u></strong>—Lynne Snyder<br /><br /><br />3-4 diced tomatoes (I used roma)<br />3 cups frozen corn OR fresh corn, cut off the cob<br />1 cup chopped celery<br />1 chopped red bell pepper<br />1 large cucumber, peeled and chopped OR 1 small jicama, peeled and diced<br />¼ cup chopped onion or 1 Tbs. dried onion<br /><br />Dressing:<br />¼ cup (total) mixture of Olive oil<br />and Safflower oil<br />1/3 cup lime juice<br />8 sundried tomatoes (in oil), chopped<br />1 garlic clove, pressed<br />¼ to ½ tsp crushed red pepper flakes<br />1½ tsp. salt<br />½ tsp. cumin<br />1 tsp. dry basil OR use fresh basil, julienned<br />¼ tsp Italian seasoning or oregano<br />¼ tsp. dill weed<br /><br />Mix salad ingredients together set aside. Mix dressing ingredients together, pour over salad, mix well.<br /><br /></span>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-74101656472023019392009-05-19T19:19:00.007-06:002009-05-22T23:11:17.939-06:00CRUNCHY, SWEET AND SAVORY SALAD<span style="font-size:130%;">This was adapted from a recipe from Juliano, (THE UNCOOK BOOK). He owns a raw restaurant called "Juliano's Raw" in Santa Monica, California. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;"><span style="color:#cc0000;">NOTE:</span> It makes a LOT, way too much for normal consumption. Cut it in half or even in fourth.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXT-4K8rwI_6lGVxzWRZqw18uAm3IBj3CZwP0-Vnn3E13m7IqX8m2L6D2A0d53UCDlhV1CCVVYw2XHroijgCv0IwvW6sanOpzepn-ane5UkKPYy7lZ6G_xfLIXbqhk3_kPLSIDe1wAxHI/s1600-h/Fire,+Bentley+and+Tricia+5-16-09002.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5337720732053755762" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWXT-4K8rwI_6lGVxzWRZqw18uAm3IBj3CZwP0-Vnn3E13m7IqX8m2L6D2A0d53UCDlhV1CCVVYw2XHroijgCv0IwvW6sanOpzepn-ane5UkKPYy7lZ6G_xfLIXbqhk3_kPLSIDe1wAxHI/s400/Fire,+Bentley+and+Tricia+5-16-09002.JPG" border="0" /></span></a><span style="font-size:130%;"><br /></span><div><span style="font-size:130%;">1 red bell pepper, julienned </span></div><div><span style="font-size:130%;">1 yellow or orange bell pepper, julienned</span></div><div><span style="font-size:130%;">1 large carrot, julienned</span></div><div><span style="font-size:130%;">1 large yam or 2 medium, sliced and julienned</span></div><div><span style="font-size:130%;">1/2 cup quartered walnuts</span></div><div><span style="font-size:130%;">1/2 cup cashews</span></div><div><span style="font-size:130%;">2 large apples, peeled, sliced thin and cut in half--I used Fuji</span></div><div><span style="font-size:130%;">1 cup dried cranberries</span></div><div><span style="font-size:130%;">1 bunch chopped green onions, including most of the tops</span></div><div><span style="font-size:130%;">1/2-1 jalapeno, minced--I forgot to do this</span></div><div><span style="font-size:130%;"></span></div><div><br /><span style="font-size:130%;">1 cup--or to taste--fresh squeezed orange juice</span></div><div><span style="font-size:130%;">1/4 to 1/2 cup--or to taste--maple syrup--start with lower measurement</span></div><div><span style="font-size:130%;">1/4 cup--or to taste--fresh squeezed lemon juice</span></div><div><span style="font-size:130%;">4-6 cloves garlic, pressed</span></div><div><span style="font-size:130%;">2-3 Tbs. olive oil</span></div><div><span style="font-size:130%;">2-3 Tbs. balsamic vinegar</span></div><div><span style="font-size:130%;">2-3 Tbs. Nama Shoyu OR soy sauce</span></div><div><span style="font-size:130%;">1 tsp-1 Tbs. freshly grated ginger--more if you are crazy about ginger.</span></div><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">Mix the first set of ingredients together. Mix the second set of ingredients together and taste, adjust to suit your taste. Pour over fruit and veggies and mix well.</span></div><br /><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;"></span></div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com0tag:blogger.com,1999:blog-6873676412034093929.post-4541431112508234242009-05-14T23:28:00.010-06:002009-05-15T00:39:42.908-06:00CHICKEN TACOS<span style="font-size:130%;">Start with corn tortillas, fried in a little oil.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjMP49s_TnfEl9uBvS1CQGIMzZv7J42dAO_yrTP-80-KaW1_YeJmN7S2NBheQKC_hegKChT8PxLTy0nEhyphenhyphenwvfgvzO2vGJY69CYLsG9iUZstssYC453EqgYV2s0CLMuwbaJ9cHZnVhOMr9/s1600-h/chicken+tacos--fridge+reminder+5-7-09013.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5335921755703831186" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjMP49s_TnfEl9uBvS1CQGIMzZv7J42dAO_yrTP-80-KaW1_YeJmN7S2NBheQKC_hegKChT8PxLTy0nEhyphenhyphenwvfgvzO2vGJY69CYLsG9iUZstssYC453EqgYV2s0CLMuwbaJ9cHZnVhOMr9/s400/chicken+tacos--fridge+reminder+5-7-09013.JPG" border="0" /></span></a><span style="font-size:130%;">Top it with sour cream.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FUAGnlqG3mj-xuQAroZ6QDMzvsv64Eb5EyXnUZ3Jl-Q3EuOY6nb5LTmi9YsrXIJEvJJtTLX9SpdNlY_AZn7UKeeS9raXo5XXnWfnaD9semZ1cxSGwIS8giprJgh1ij69N3a0SucWrY5l/s1600-h/chicken+tacos--fridge+reminder+5-7-09015.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5335921747812684002" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8FUAGnlqG3mj-xuQAroZ6QDMzvsv64Eb5EyXnUZ3Jl-Q3EuOY6nb5LTmi9YsrXIJEvJJtTLX9SpdNlY_AZn7UKeeS9raXo5XXnWfnaD9semZ1cxSGwIS8giprJgh1ij69N3a0SucWrY5l/s400/chicken+tacos--fridge+reminder+5-7-09015.JPG" border="0" /></span></a><span style="font-size:130%;"> Add hot sauce.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8i8cYQh1YkhtOs1LkPQZWOuuLPyAADfcr-jgTQK7EAwycMreS4ZhbQ4y8k8Ek1UDnCxa5sE6vrvsXMk9_gKDjyTzt7zZOoG0U2kokQbjGcLbcGcq4qW9h1BsxsOdd7EsEalaxCoyC6KP/s1600-h/chicken+tacos--fridge+reminder+5-7-09016.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5335921746761632098" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC8i8cYQh1YkhtOs1LkPQZWOuuLPyAADfcr-jgTQK7EAwycMreS4ZhbQ4y8k8Ek1UDnCxa5sE6vrvsXMk9_gKDjyTzt7zZOoG0U2kokQbjGcLbcGcq4qW9h1BsxsOdd7EsEalaxCoyC6KP/s400/chicken+tacos--fridge+reminder+5-7-09016.JPG" border="0" /></span></a><span style="font-size:130%;">Pile on the chicken mixture,<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZXpPA66GYgW8XWSwj1m2DeWf07QcpdKWn9kHWiTzUW4I-0uM5XLGjUWvccLKdFhTyuEM9eiK_Vh_rryr7zdhTrLWNANVjYm1rvrC5OGH-3rDrzKzJnwuxReEJtuHW5Wjoir2FfkupySG/s1600-h/chicken+tacos--fridge+reminder+5-7-09017.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5335921170873916258" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPZXpPA66GYgW8XWSwj1m2DeWf07QcpdKWn9kHWiTzUW4I-0uM5XLGjUWvccLKdFhTyuEM9eiK_Vh_rryr7zdhTrLWNANVjYm1rvrC5OGH-3rDrzKzJnwuxReEJtuHW5Wjoir2FfkupySG/s400/chicken+tacos--fridge+reminder+5-7-09017.JPG" border="0" /></span></a><span style="font-size:130%;"> and spinach.<br /><img id="BLOGGER_PHOTO_ID_5335922635437715346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTehgRHK1-3DIyKJqlYxGKM0-vxKQcLqypaWa0-fdogMNwosRmlbT2zbXOfyh7VXK6To2LqGIBwEPaQ002o6ugyjzu9ciSwhrIXDUt7VEEcR1YNXaayEnIg8SIRbOHUm6gj5tmY3mVukpp/s400/chicken+tacos--fridge+reminder+5-7-09010.JPG" border="0" />Fold over and eat. </span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Zwad5dPXttVOa-zBaNvMc-ocHSX7DUvxOMyxrte59BQAxpRDFiF1iv1EL8JPTcd0Ew3ZD98UfMlKIJ17_oO9beiohxyxXhsEutCKOs-JxysX37iti66oDijT31e9nq4XXTidazmolyKK/s1600-h/chicken+tacos--fridge+reminder+5-7-09021.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5335921166914598194" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2Zwad5dPXttVOa-zBaNvMc-ocHSX7DUvxOMyxrte59BQAxpRDFiF1iv1EL8JPTcd0Ew3ZD98UfMlKIJ17_oO9beiohxyxXhsEutCKOs-JxysX37iti66oDijT31e9nq4XXTidazmolyKK/s400/chicken+tacos--fridge+reminder+5-7-09021.JPG" border="0" /></span></a><span style="font-size:130%;"> </span><div><div><span style="font-size:130%;">Yummy.<br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeQd4IPWr6EUWJawggeGVLzHzX5fRPmIhU_ew-JtEYIKnxx-iBtai86q5tSZ5n5MiOMKpuicsH3bAaPat7CVb-xNlySMN1YE6LudvvJ5Z7sqdflgVco3bzMmJ0skpmMVcgw0swt_hK7TJ/s1600-h/chicken+tacos--fridge+reminder+5-7-09023.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5335919520479837602" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizeQd4IPWr6EUWJawggeGVLzHzX5fRPmIhU_ew-JtEYIKnxx-iBtai86q5tSZ5n5MiOMKpuicsH3bAaPat7CVb-xNlySMN1YE6LudvvJ5Z7sqdflgVco3bzMmJ0skpmMVcgw0swt_hK7TJ/s400/chicken+tacos--fridge+reminder+5-7-09023.JPG" border="0" /></span></a><span style="font-size:130%;"> If you want to save calories just pile everything on spinach leaves. Delicious.<br /></span><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8o2V1Gzwujuw5kRqM3_YhByZmHUQ0tf1pdW3NFxYucC5dgc3vPNaH5NrCapsO8UJ5I7o_EtWjw5Cd56TYAnxF5q4_TbI9WHmaADSti-SLr7rLA-9-qRWC73W3DWPyhB_HByip9c4Com5I/s1600-h/chicken+tacos--fridge+reminder+5-7-09027.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5335919515165711346" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8o2V1Gzwujuw5kRqM3_YhByZmHUQ0tf1pdW3NFxYucC5dgc3vPNaH5NrCapsO8UJ5I7o_EtWjw5Cd56TYAnxF5q4_TbI9WHmaADSti-SLr7rLA-9-qRWC73W3DWPyhB_HByip9c4Com5I/s400/chicken+tacos--fridge+reminder+5-7-09027.JPG" border="0" /></span></a><span style="font-size:130%;"> And soon this was all that was left.<img id="BLOGGER_PHOTO_ID_5335921162859154306" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvz_gHVT7GumDOeFV00RvQeizD3BI_0HctCKpfD6W34uXER9FJDBmoCyqXWXXPESTRptpa94C7f9OfCjvmwsA1nLIq0g0x9-PPA_6CgpXmJPJ-4O8UcoC7Ph2ZU6JAfs0RIHxm2qPYBE-b/s400/chicken+tacos--fridge+reminder+5-7-09032.JPG" border="0" /> These are our favorite hot sauces, both are mild and I love them both.<img id="BLOGGER_PHOTO_ID_5335922635721983282" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYOskI2_iaHhMJw2y-ktoI1hAMqJ3gYCk6Z9Gbp3f7IF3O24GWE6ihpCjpfe_VkyE5M85US7ylGanZozWhD__eKBSV-LskPc7cO8OzSYsYC6eum9UzSnNcuaGAb0dj-RqUz3GmpHbGohBM/s400/chicken+tacos--fridge+reminder+5-7-09036.JPG" border="0" /></span></div></div></div></div></div></div></div><br /><br /><br /><p><span style="font-size:130%;"><u><strong>CHICKEN TACOS</strong></u>—Good things Utah—original recipe </span><a href="http://www.abc4.com/mostpopular/story/Chicken-Tacos/tTnU-MAgUUat95ESa8aWBg.cspx"><span style="font-size:130%;color:#ff0000;">here</span></a><span style="font-size:130%;"><span style="color:#cc0000;"><span style="color:#ff0000;">.</span><br /></span><br />2 tablespoons butter<br />Canola oil, for frying <span style="color:#ff0000;">I never use Canola oil! It does bad stuff to me.</span><br />2 pounds boneless, skinless chicken breasts, cut into bite-size pieces<span style="color:#ff0000;"> I used already cooked chicken</span><br />3 tablespoons chopped onion </span><span style="font-size:130%;"><span style="color:#ff0000;">(I used ½ red onion, next time will use a whole one, I think)<br />I added one chopped jalapeno but will use 2 or 3 next time<br /></span>2 to 3 garlic cloves, minced<br />2 vine-ripened tomatoes, chopped </span><span style="font-size:130%;"><span style="color:#ff0000;">(I used one –15 oz.—can diced tomatoes, drained, because I was out of tomatoes)<br /></span>1/2 cup chopped fresh cilantro<br />Salt<br />Black pepper<br />Garlic salt <span style="color:#ff0000;">I used garlic powder</span><br /><br />12 corn tortillas </span></p><p><br /><span style="font-size:130%;">TOPPINGS:<br />Shredded Cheddar cheese, pepper Jack cheese, or a combination<br />Sour cream<br />Fresh spinach, thinly sliced <span style="color:#ff0000;">I didn't slice it, just piled it on</span><br />Fresh Salsa or Tabasco sauce<br />Lime wedges.</span></p><p><br /><span style="font-size:130%;">6 servings--</span><span style="font-size:130%;"><span style="color:#ff0000;">Ha! We each ate four. But we didn't eat any Mexican rice or refried beans. Does that make us less piggy?<br /></span><br />Thanks to Aunt Sue,<span style="color:#ff0000;"> (this was the Aunt Sue from whoever gave the recipe on Good Things Utah) </span>we have been making these tacos for over 30 years. This is an original Mexican recipe and is one of our family favorites. You may skip frying the tortillas and simply make soft tacos with heated tortillas.</span></p><p><br /><span style="font-size:130%;">1. Heat the butter and 2 tablespoons of oil in a medium skillet over medium high heat. Add the chicken and onions and cook and stir until the onions are soft and the chicken is tender and no longer pink. Add the garlic and cook about 1 minute more. Decrease the heat to low and stir in the tomato and cilantro. Add water (or chicken broth) if the mixture seems too dry. Season generously with salt, pepper, and garlic salt. Continue cooking about 2 minutes. Cover and turn off the heat. Preheat the oven to 200 degrees.<br /><br />2. Heat 3/4 cup of canola oil <span style="color:#ff0000;">(I only used a couple of tablespoons of expeller pressed safflower oil)</span> in a small skillet over medium-high heat. Fry one tortilla: With tongs turn it once to cook both sides, then quickly fold halfway over and cook for a few more seconds to make the taco shape <span style="color:#ff0000;">I just left it flat</span>. Drain on paper towels. Place the tortilla in the oven to keep warm. Repeat with the remaining tortillas, putting each one into the oven to keep warm. (If the taco shells cool, they lose their crispness and become tough and chewy.) For soft tacos, simply heat the tortillas one at a time in a dry skillet over high heat for a few seconds on each side. (Or wrap tortillas in aluminum foil and heat in the oven at 275 degrees for 20 minutes.)<br /><br />3. To serve, place a small amount of the chicken mixture in each taco shell. Put the filled tacos on a platter and serve. Pass the cheese, sour cream, spinach, salsa <span style="color:#ff0000;">or hot sauce</span> and lime.<br /><br />Serve with Mexican Rice with Fresh Tomatoes and refried beans with a little shredded cheese on top. <span style="color:#ff0000;">We didn't do any of that and it was a <em>great</em> dinner.</span><br /></span></p>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com0tag:blogger.com,1999:blog-6873676412034093929.post-80972815705704000492009-04-20T10:19:00.003-06:002009-04-20T10:48:57.111-06:00Do NOT make this!<span style="font-size:130%;">Do NOT put equal parts of honey and mustard over chicken and put in the crockpot and then have your husband's assistant ward clerk over to dinner--because the ward clerk got his patriarchal blessing from the patriarch who lives just down the street (Phil was driving him from BYU to the patriarch's house and back to BYU when he was finished because the assistant ward clerk doesn't have a car) and you just could NOT not have him to dinner, even though you got out of church an hour after they were home so the minute you came in the door you ran...okay, this hypothetical person didn't run...to the kitchen and started cooking rice and making salad and other things and then this person tasted the chicken and about died because it was <em>not</em> good but what could she do, having the clerk to dinner and all, so she served it--with apologies--and it was not her favorite but it IS on the top of her not-favorite list. So, don't do that.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">But the cute ward clerk ate at least two pieces and said his mom didn't cook Sunday dinner--they only ate cereal--so maybe he was semi-impressed. Not with the chicken but because we had a tablecloth and rice and salad--with my <em>totally</em> <em>wonderful</em> lemon/garlic salad dressing--and other tasty offerings. For dessert I served him my <em>divine</em> homemade yogurt over strawberries. </span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">I'll post how to make the yogurt soon. It is strawberry season, you know, the perfect reason to make yogurt.</span><br /><span style="font-size:130%;"></span><br /><span style="font-size:130%;">And about the chicken? You have been warned. Trust me.</span>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-49348934003835152412009-04-07T18:57:00.004-06:002009-04-07T22:07:08.894-06:00LEMON LAYER DESSERT<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Lz3jAnVhJs1NcilH8iPNxIP_UtDoRxBNTxT9Fn5e3zTCmQYXsLXZkyzappQTHgJlsMFwepmKBBd_NwiRHwUuc9s3lC4PnM5uLFESwPs8upliC0WiODt8lpJrD-klSVnvpCaH8GSFWCah/s1600-h/clown+car,+locked+out!035.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5322118695409339890" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7Lz3jAnVhJs1NcilH8iPNxIP_UtDoRxBNTxT9Fn5e3zTCmQYXsLXZkyzappQTHgJlsMFwepmKBBd_NwiRHwUuc9s3lC4PnM5uLFESwPs8upliC0WiODt8lpJrD-klSVnvpCaH8GSFWCah/s400/clown+car,+locked+out!035.JPG" border="0" /></span></a><span style="font-size:130%;"><br />LEMON LAYER DESSERT--Joan Sorensen gave me this recipe years and years ago. I have yet to find a lemon dessert as good.</span><br /><span style="font-size:130%;"><br />When this dessert first came out about twenty-five years ago Robert Redford said it was his favorite. That Robert, he's a smart man.<br /><br />Crust:<br />1 cup flour<br />1 square butter<br />½ cup nuts<br />Mix together. Press in 9x13 pan. Bake at 350 degrees for 20 minutes. Cool<br /><br />Layer One:<br />1 (8 ounce) pkg. cream cheese<br />1 cup powdered sugar<br />1 cup cool whip (from an 8 ounce tub.)<br />Mix together and spread on top of cooled crust.<br /><br />Layer Two:<br />Mix 2 small pkg. lemon pudding (instant) with 3 cups milk.<br />Put on top of cream cheese layer.<br /><br />Layer three: Put remaining whipped topping on the top. Keep in the refrigerator until served.<br /><br />You can use chocolate pudding in place of lemon pudding. Put chocolate shavings on top of the cool whip. Joan says the chocolate is good but <em>nothing like the lemon.</em></span>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com12tag:blogger.com,1999:blog-6873676412034093929.post-84539873174377300682009-04-02T23:49:00.001-06:002009-04-03T00:37:38.961-06:00RASPBERRY DELIGHT--I CALL IT "RASPBERRY FOOL" BECAUSE PEOPLE TEND TO MAKE FOOLS OF THEMSELVES OVER IT<span style="font-size:130%;">I really wanted my daughter-in-laws recipe for this but she wasn't home when I called. While I was waiting for her to get back to me I did an Internet search and found this recipe. I was half finished before she got back to me so it's a bit different, but everyone at the dinner party liked it and so did Phil.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_NKwtHKcvZpXFZflVhfu6ytz2HhMjcPUStWaiATMrIYLnOblwU31onl2eQW8vErGV4roesu-zJeaI5o4bLX4TLTibZFzp4j7VEnqxVfCRlC3CQ7TJ8OzyX5yz8ISVQclQmY591egjTHB/s1600-h/Raspberry++Delite006.JPG"><img id="BLOGGER_PHOTO_ID_5320340692179500114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ_NKwtHKcvZpXFZflVhfu6ytz2HhMjcPUStWaiATMrIYLnOblwU31onl2eQW8vErGV4roesu-zJeaI5o4bLX4TLTibZFzp4j7VEnqxVfCRlC3CQ7TJ8OzyX5yz8ISVQclQmY591egjTHB/s400/Raspberry++Delite006.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZV7ZBz9xHpBYm-YI2qpixA-nkuHifeFUFxuUoEFg2m9WrKNMr0X-rlWMfsQ5oAjiuCkzy1bZCK1G6B_SQQeeRDSUHgC8jun02sjmdVIaeXtFAbEaHctARPrKvauAm7FzXzT1Z_-gfCcbx/s1600-h/Raspberry++Delite007.JPG"><img id="BLOGGER_PHOTO_ID_5320340685205760114" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZV7ZBz9xHpBYm-YI2qpixA-nkuHifeFUFxuUoEFg2m9WrKNMr0X-rlWMfsQ5oAjiuCkzy1bZCK1G6B_SQQeeRDSUHgC8jun02sjmdVIaeXtFAbEaHctARPrKvauAm7FzXzT1Z_-gfCcbx/s400/Raspberry++Delite007.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZEUVA-BVwDwlh5kmVHi-FvkCZWOxHEssqXbzo_JYDCdi4XFmesQTkfS_3HS-s5UIrAYNSmyvG-Yx4PTbbXxJScnefsIXtm3kwnTHvoV5wdxAlN-AIOkLQha8MbfXZnrZYJfLbcbNsPn6/s1600-h/Raspberry++Delite022.JPG"><img id="BLOGGER_PHOTO_ID_5320340682543834514" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdZEUVA-BVwDwlh5kmVHi-FvkCZWOxHEssqXbzo_JYDCdi4XFmesQTkfS_3HS-s5UIrAYNSmyvG-Yx4PTbbXxJScnefsIXtm3kwnTHvoV5wdxAlN-AIOkLQha8MbfXZnrZYJfLbcbNsPn6/s400/Raspberry++Delite022.JPG" border="0" /></a><br /><span style="font-size:130%;">RASPBERRY DELITE or RASPBERRY FOOL<br /><br />Crust<br />2 cups Flour<br />1 cup butter<br />1/2 cup brown sugar<br />1 cup chopped nuts<br /><br />Layer 1<br />2 cups powdered sugar<br />2 (8 ounce) packages cream cheese<br />4 (1 1/3 ounce) envelopes Dream Whip (prepared) </span></div><div><span style="font-size:130%;"><span style="color:#cc0000;">Note: I used half again as much of everything--3 cups powdered sugar, 3 pkgs. cream cheese, I didn't have any more Dream Whip so I used 2 cups Cool Whip--I might not do that again as it made this layer very thick but...very good.<br /></span><br />layer 2<br />2 (4 3/4 ounce) packages junket danish dessert mix (raspberry flavored, prepared minus 1/2 c water for each pkg.) --</span><span style="font-size:130%;"><span style="color:#cc0000;">I forgot to leave out the 1 cup water and it was okay, I think it would be too thick the way the directions say. Maybe leave out 1/4 cup water per recipe would be okay or even 2 tablespoons.<br /></span>2 (12 ounce) packages frozen raspberries<br /><br /><br />Mix ingredients for crust and press into a cookie sheet Bake 375° for 20 minutes or till golden brown. (Cool completely--I put mine in the cold garage for a half hour.) </span><span style="font-size:130%;"><span style="color:#cc0000;">I put the flour, butter and brown sugar in the food processor, mixed until butter was in tiny pieces. I added the nuts and pulsed the machine until they were in tiny pieces.<br /></span><br />For layer one: Mix powdered sugar and cream cheese until smooth and fold in dream whip (set aside).<br /><br />For layer 2 Mix prepared danish dessert w/ frozen raspberries--while it is still warm.<br /><br />Spread cream cheese mixture carefully over cooled crust and then spread raspberries on top.<br /><br />Refrigerate several hours. Cut and serve. Serves 24 but sometimes there is a fool or two in the audience and it only serves 22. Or even 20! This has been known to happen at our house when Sharee brings this dessert. We find sneaky people in the kitchen--with forks and a guilty face.</span></div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span> </div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com0tag:blogger.com,1999:blog-6873676412034093929.post-78663060473296818622009-02-14T20:07:00.008-07:002009-02-14T21:00:13.283-07:00GINGER COOKIES<span style="font-size:130%;">This is a most unusual recipe. The cookies are delicious but leave you wondering, "What on EARTH is that taste I can't identify." It's a mystery ingredient and the first time I read the recipe I thought, "There is <em>no way</em> I am making those." But the second year they showed up at my door for Christmas--and I hid them so no one else would know they were there--I decided maybe the mystery ingredient was okay. So today I made them for Valentine's Day and delivered them to the sisters I </span><a href="http://www.lds.org/pa/display/0,17884,4691-1,00.html"><span style="font-size:130%;color:#cc0000;">visit teach</span></a><span style="font-size:130%;">. Not a heart shaped cookie for my friends but an interesting one. I'd probably rather be interesting than traditional. Well, it depends, I guess but today I went for interesting.<br /><br /></span><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGF6x80p-_6BZa_yFXsfZq5yipM3WQMIaKHToo4h5XMpVWKWAehj1VHDGbStMrzBjQC7ISBuxaGUSK9cOk1am4eI1JHa9fhyphenhyphenafaZOlZe7CoCqKMbjtMFXapBKiQBRWNArb98EJX-OOdxY/s1600-h/MaddyRuby+%2B+Valentine+Cookies002.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5302857189664957746" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrGF6x80p-_6BZa_yFXsfZq5yipM3WQMIaKHToo4h5XMpVWKWAehj1VHDGbStMrzBjQC7ISBuxaGUSK9cOk1am4eI1JHa9fhyphenhyphenafaZOlZe7CoCqKMbjtMFXapBKiQBRWNArb98EJX-OOdxY/s400/MaddyRuby+%2B+Valentine+Cookies002.JPG" border="0" /></span></a><span style="font-size:130%;"><br /><img id="BLOGGER_PHOTO_ID_5302859064403580146" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 300px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcpb-e6gvwBvmk7Dx-qUPEJCPYi_b3DYS79vxVkj1gK9ukJxpN74BvmXciV-Kx77OXJN3G87XZaYXadXaa-EEzzCbCITbjh0NCVOY1f7bO8jJ0BV2aG1yIFM43r4psdG570B-e0hEomnlp/s400/MaddyRuby+%2B+Valentine+Cookies005.JPG" border="0" /> </span><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iHJTHl11rGQEHLaQEejaQnYuRNszDkUOJdBYM98EkPNgcMKpUFck9YHYXTF2a8KYjQdqheLfCyOUUWMESUypD6yH0gN1x_98sjevzAJeyP1gtfKvUlKn0mAIZCnUqKJLB_DsH5rzhbBw/s1600-h/MaddyRuby+%2B+Valentine+Cookies007.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5302857183011716962" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4iHJTHl11rGQEHLaQEejaQnYuRNszDkUOJdBYM98EkPNgcMKpUFck9YHYXTF2a8KYjQdqheLfCyOUUWMESUypD6yH0gN1x_98sjevzAJeyP1gtfKvUlKn0mAIZCnUqKJLB_DsH5rzhbBw/s400/MaddyRuby+%2B+Valentine+Cookies007.JPG" border="0" /></span></a></div></div></div><br /><p><span style="font-size:130%;"><strong><u>GINGER COOKIES</u></strong>—Tamalin Christen*<br /><br />¼ cup strained bacon fat--this is the mystery ingredient<br />½ cup butter<br />1 cup sugar<br />¼ cup dark molasses<br />1 large egg<br />2 cups all-purpose flour<br />¾ teaspoon salt<br />2 teaspoons baking soda<br />1 teaspoon ginger<br />1 teaspoon cinnamon<br />½ teaspoon cloves<br />½ teaspoon nutmeg</span></p><p><br /><span style="font-size:130%;">Cream fat and butter with sugar. Beat in molasses and egg. Add dry ingredients and combine. Shape dough into walnut-size balls, roll in sugar and bake on ungreased cookie sheet at 350 for 10-12 minutes until cookies are golden and cracked on top. Cook on wire racks. Store in airtight container.</span></p><p><span style="font-size:130%;"></span></p><p><span style="font-size:130%;">*Tamalin is a caterer who makes divine food. She helped cater Lord Bumhampton and Nurse Giggleswith's wedding reception. The food was beautiful and delicious.</span></p>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com1tag:blogger.com,1999:blog-6873676412034093929.post-29963033260193977912009-01-21T13:14:00.006-07:002009-02-06T23:37:11.685-07:00ORANGE SAUCE FOR CHICKEN<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuoWjN8YHwoNOBR4pTmgZcxN5eQu1AgCDGV9sqjuewo_0bu26LVpr83G0IfUwdf24XBf3__tSTLD9-m09b0ml_xDCL3E_uOIdWU5xHoQFDWdUUbiBPUdpBrpTshepsUnT777K_V0R0VB7/s1600-h/meatballs+and+orange+chicken+sauce+1-21-09059.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5293843830549667138" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuoWjN8YHwoNOBR4pTmgZcxN5eQu1AgCDGV9sqjuewo_0bu26LVpr83G0IfUwdf24XBf3__tSTLD9-m09b0ml_xDCL3E_uOIdWU5xHoQFDWdUUbiBPUdpBrpTshepsUnT777K_V0R0VB7/s400/meatballs+and+orange+chicken+sauce+1-21-09059.JPG" border="0" /></span></a><span style="font-size:130%;">Original recipe </span><a href="http://allrecipes.com/Recipe/Asian-Orange-Chicken/Detail.aspx"><span style="font-size:130%;color:#ff6600;">here</span></a><span style="font-size:130%;">. I tweaked it and thought it was perfect. Even Her Excellency of Mousehole said it was perfect. Then she threatened me. "Don't do anything more to it. You'll ruin it!" She knows me well. I'm a fiddler, can't resist the urge to just add one more thing. So I didn't fiddle and it was a good thing.</span> <p><span style="font-size:130%;"><span style="color:#ff6600;">ORANGE SAUCE</span> <span style="color:#ff6600;">FOR </span><span style="color:#ff6600;">CHICKEN </span></span></p><p><br /><span style="font-size:130%;">1 cup water<br />1 cup orange juice, fresh squeezed if possible<br />¾ cup packed brown sugar<br />½ cup rice vinegar<br />¼ cup lemon juice<br />3 Tbs. soy sauce<br />2 to 3 Tbs. chopped green onion<br />1 Tbs. grated orange zest<br />½ to 1 tsp. grated ginger<br />½ to 1 tsp. pressed or grated garlic<br />¼ tsp. red pepper flakes or a healthy pinch of cayenne pepper--be careful. I put too much in my last batch!<br /><br />2 Tbs. cornstarch<br />2 Tbs. water </span></p><p><br /><span style="font-size:130%;">Mix everything but cornstarch and 2 tablespoons water together and bring to a boil. Mix cornstarch and water together and stir into orange mixture. Boil one minute, stirring constantly. Serve over chicken fingers and rice or noodles.</span></p>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com3tag:blogger.com,1999:blog-6873676412034093929.post-53916553019636889772009-01-21T12:25:00.008-07:002009-01-21T13:31:36.908-07:00THE MEATBALL THAT FELL OFF THE TABLE<span style="font-size:130%;">The Meatball that Fell off the Table. </span><a href="http://allrecipes.com/Recipe/The-Meatball-that-Fell-Off-the-Table/Detail.aspx"><span style="font-size:130%;">This </span></a><span style="font-size:130%;">is where I got this meatball recipe.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKb9NQOUydh6B4oHY2LJZyyL-X0RvB9B5PoNZJ3jPFl0nS6e8UP_86oW_n6HsRkt2N5pUbx-CJfTj0ekFyCuSlYRCchko6ZSC-QaVb0hVNKyzfvmWGg9s3ImOGJ1qcgjozQmjdqfBoXKAr/s1600-h/The+meatball+that+fell+off+the+table.jpg"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5293838961495017826" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 140px; CURSOR: hand; HEIGHT: 140px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKb9NQOUydh6B4oHY2LJZyyL-X0RvB9B5PoNZJ3jPFl0nS6e8UP_86oW_n6HsRkt2N5pUbx-CJfTj0ekFyCuSlYRCchko6ZSC-QaVb0hVNKyzfvmWGg9s3ImOGJ1qcgjozQmjdqfBoXKAr/s400/The+meatball+that+fell+off+the+table.jpg" border="0" /></span></a><span style="font-size:130%;"><br /></span><div><span style="font-size:130%;">This is the way I served them, with Barbecue sauce and egg noodles. Recipe for the barbecue sauce </span><a href="http://snyderfamilycookbook.blogspot.com/2007/11/barbeque-saucesherrie-nelson-daughter.html"><span style="font-size:130%;color:#990000;">here</span></a><span style="font-size:130%;"><span style="color:#990000;">.</span></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7pzAyTROVfU3Zt5oA24VwmCjEm_Aust0Pw6dWeOj62hkndtOvDIGnN70hPBWKXw2vd4gao9EVSgZqYDFn10bOsfCrsDinW6CAprJKpa-IGEeBNpwB6jKtUGFz7XeEuurcSEkqzf-WYDL/s1600-h/meatballs+and+orange+chicken+sauce+1-21-09018.JPG"><span style="font-size:130%;"><img id="BLOGGER_PHOTO_ID_5293832228832801810" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 300px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR7pzAyTROVfU3Zt5oA24VwmCjEm_Aust0Pw6dWeOj62hkndtOvDIGnN70hPBWKXw2vd4gao9EVSgZqYDFn10bOsfCrsDinW6CAprJKpa-IGEeBNpwB6jKtUGFz7XeEuurcSEkqzf-WYDL/s400/meatballs+and+orange+chicken+sauce+1-21-09018.JPG" border="0" /></span></a><span style="font-size:130%;">I don't cook with beef. Never. Well, now I will have to say <em>almost never</em> because the other day I picked up a four pound--yes <em>four-</em>pound--package of ground beef, put it in my cart and when I got home--I paid for it first--I said to Phil, "I don't know what possessed me to do this." He didn't know either.<br /></span><div></div><br /><div><span style="font-size:130%;">So I went online and looked for recipes to use the stuff. If nothing else, I thought, I could make meatballs and take them to people who were sick. (I actually <em>did </em>this last night along with a batch of homemade barbecue sauce--I could see they didn't have any dinner started so it was a good decision.) I also served it Sunday with the barbecue sauce and it was good. I haven't tried the "soup" gravy recipe yet but will as I still have three packages of frozen meatballs in the freezer</span><br /></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;"></span></div><div><span style="font-size:130%;color:#990000;">THE MEATBALL THAT FELL OFF THE TABLE</span></div></div><div><br /><div><span style="font-size:130%;">1 tablespoon olive oil<br />1 small onion, finely chopped<br />1 egg<br />1 pound ground beef chuck<br />1 cup plain dry bread crumbs (<span style="color:#990000;">I used Italian</span>)<br />1 teaspoon garlic salt (<span style="color:#990000;">I used ½ tsp. garlic powder and ½ tsp. salt</span>)<br />1 teaspoon ground coriander (<span style="color:#990000;">I left this out</span>)<br />1 tsp. Dijon mustard<br />2 tablespoons chopped fresh parsley or 1 tsp. dried<br />ground black pepper to taste<br />2 (10.75 ounce) can condensed cream of mushroom soup<br />2 tablespoons water, or as needed<br /><br />Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until tender and lightly browned. </span></div><div><br /><span style="font-size:130%;">Whisk the egg in a large bowl. Add the onion, ground beef, bread crumbs, garlic salt (or garlic powder and salt), coriander, nutmeg, parsley and pepper; mix well using your hands. Shape into meatballs using your hands or an ice cream scoop. (<span style="color:#990000;">I made tiny meatballs and liked them that size</span>)</span></div><div><br /><span style="font-size:130%;">Place the meatballs into the skillet, and set over medium-high heat. Cover, and cook until browned on the bottom. Turn, and continue cooking covered, until meatballs are browned on all sides and no longer pink in the center, about 20 minutes. (<span style="color:#660000;"><span style="color:#990000;">I cooked mine in the oven. The beef I used was so very lean I didn't even put them on a rack but would have, otherwise. I baked them at 350° for 25 minutes</span>.</span>)</span></div><div><span style="font-size:130%;"></span></div><br /><div><span style="font-size:130%;">Drain on a paper towel, and pour excess grease out of the skillet. Pour the cream of mushroom soup into the skillet, and stir in enough water so that it is still a fairly thick gravy. Return the meatballs to the skillet, and stir until coated. Serve over potatoes or egg noodles. (<span style="color:#990000;">I had made them the day before and refrigerated them so I added them to the barbecue sauce and simmered until they were hot</span>.)</span></div></div>Lynne's Somewhat Invented Lifehttp://www.blogger.com/profile/07873588229846303640noreply@blogger.com0