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GOOD MORNING ALL!!
Well, gang, I'm finally able to hobble around again. The surgery I had performed was to remove large benign tumors from both my ankles. Both my feet and ankles have been very swollen and in exteme pain. The swelling has now receded by half, as has the pain, and I'm now able to go for a few hours at a time without having my feet elevated. I'm still two or three weeks away from being pain free, but what a joy it will be to look down and see my feet looking normal again.
Once again, our Froggynana has saved the day by keeping things going here in the group. Bless her for never letting us down.
My heartfelt thanks to all my well wishers. I'm touched by your thoughts and concern. You're best!
Now...lets cook!
Once again, our Froggynana has saved the day by keeping things going here in the group. Bless her for never letting us down.
My heartfelt thanks to all my well wishers. I'm touched by your thoughts and concern. You're best!
Now...lets cook!
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Good Morning Everyone!
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Good Morning everyone. Sure is good to see you back on your feet Belle, we have missed you. It is gorgeous out again today, sure am loving this last bit of warm weather.
Think I am going to cheat today and not cook, hope hubby is hungry for pizza, cause that's what he is getting LOL!
For the rest of you, time to get out your wooden spoons, put on an apron, and get ready for some good old fashioned Down Home Cooking! Have a great day. Hugs, Lori
Pecan Coated Chicken Breasts
2 skinless, boneless chicken breasts
1 tablespoon real maple syrup
1/2 cup chopped pecans
1 tablespoon and 1-1/2 teaspoons all-purpose flour
1/2 teaspoon salt
1 tablespoon butter
1-1/2 teaspoons vegetable oil
On waxed paper, combine pecans, flour, and salt.
Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.
1 tablespoon real maple syrup
1/2 cup chopped pecans
1 tablespoon and 1-1/2 teaspoons all-purpose flour
1/2 teaspoon salt
1 tablespoon butter
1-1/2 teaspoons vegetable oil
On waxed paper, combine pecans, flour, and salt.
Brush chicken breasts all over with maple syrup. Coat chicken breasts completely with nut mixture.
In a large skillet over medium heat, melt butter and stir in the vegetable oil. Add chicken, and cook for 12 to 15 minutes until chicken is browned on all sides and tender.
Issy’s Cow Pie
1lb Ground beef
1pkt French Onion Soup
1 Oxo – Beef stock cube
1pkt Savoury Mince Mix
Mashed Potato
1 medium onion
Cheddar Cheese - grated
Worcester sauce OR Chilli
Mix the meat, French onion soup, savoury mince mix and oxo/stock cube and a pint of water in a casserole and cook in the oven at 375f for about an hour. At this point you add the Worcester sauce OR chilli to give it a bit of a kick. When cooked place in a dish about 2” deep and about 7-8” long and 6” wide.
Cook and mash the potatoes. Fry the onion. Add grated cheese and onion into the potatoes and top the beef with the potato mixture. Then top off with grated cheese and return to the oven till heated through and the cheese is golden brown.
DON’T MAKE TO MUCH GRAVY WITH THE MEAT OR IT WILL BOIL OVER IN THE FINAL HEATING.
1pkt French Onion Soup
1 Oxo – Beef stock cube
1pkt Savoury Mince Mix
Mashed Potato
1 medium onion
Cheddar Cheese - grated
Worcester sauce OR Chilli
Mix the meat, French onion soup, savoury mince mix and oxo/stock cube and a pint of water in a casserole and cook in the oven at 375f for about an hour. At this point you add the Worcester sauce OR chilli to give it a bit of a kick. When cooked place in a dish about 2” deep and about 7-8” long and 6” wide.
Cook and mash the potatoes. Fry the onion. Add grated cheese and onion into the potatoes and top the beef with the potato mixture. Then top off with grated cheese and return to the oven till heated through and the cheese is golden brown.
DON’T MAKE TO MUCH GRAVY WITH THE MEAT OR IT WILL BOIL OVER IN THE FINAL HEATING.
Saucy Chicken
I found this on another site and tried it and oh boy is it good!!!!
5 skinless, boneless chicken breast halves
5 slices ham
5 slices Swiss cheese
1/3 cup and 1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
3/4 eggs, beaten
2 tablespoons and 1/2 teaspoon milk
1/3 cup and 1 tablespoon dry bread crumbs
1 tablespoon and 1-3/4 teaspoons olive oil
3/8 (10.75 ounce) can condensed cream of mushroom soup
3 ounces fresh mushrooms, sliced
1/8 teaspoon garlic powder
1/8 teaspoon curry powder
1 tablespoon and 1-3/4 teaspoons white wine
3 tablespoons and 1/2 teaspoon sour cream
3/4 sprig fresh parsley, for garnish
Preheat oven to 350 degrees F (175 degrees C).
Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.
5 skinless, boneless chicken breast halves
5 slices ham
5 slices Swiss cheese
1/3 cup and 1 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon paprika
3/4 eggs, beaten
2 tablespoons and 1/2 teaspoon milk
1/3 cup and 1 tablespoon dry bread crumbs
1 tablespoon and 1-3/4 teaspoons olive oil
3/8 (10.75 ounce) can condensed cream of mushroom soup
3 ounces fresh mushrooms, sliced
1/8 teaspoon garlic powder
1/8 teaspoon curry powder
1 tablespoon and 1-3/4 teaspoons white wine
3 tablespoons and 1/2 teaspoon sour cream
3/4 sprig fresh parsley, for garnish
Preheat oven to 350 degrees F (175 degrees C).
Flatten chicken breasts without breaking through meat. Roll each ham slice in a cheese slice, then roll up in chicken breasts. In a shallow dish or bowl season flour with salt, pepper and paprika. In a separate dish or bowl beat together eggs and milk. Dip chicken rolls in seasoned flour, then egg mixture, then bread crumbs. Heat oil in a large skillet and fry chicken in hot oil until golden brown. Set aside.
To Make Sauce: In a large bowl combine the soup, mushrooms, garlic powder, curry powder, wine and sour cream. Mix all together. Place browned chicken in a 9x13 inch baking dish. Pour sauce mixture over chicken and bake in the preheated oven for 15 to 20 minutes. Garnish with fresh parsley sprigs.
Freezer Cucumbers
I know this doesn't sound good, but it is absolutely delicious.
2 quarts sliced and peeled cucumbers
1 large onion, sliced thin
2 TBSP non-iodized salt
Place in bowl, cover with water, mix, and place a plate on top to keep cucumbers in the water. Let stand 2 hours.
Boil and cool 1 1/2 cup sugar and 1/2 cup white vinegar.
Drain the cucumbers, pour cooled syrup over cucumbers and onions, and mix well. Place in small freezer containers and freeze. When eating these, eat shortly after they have defrosted for best quality and flavor. My dad, of all people!, introduced me to these last year, and my hubby and I are hooked on them.
2 quarts sliced and peeled cucumbers
1 large onion, sliced thin
2 TBSP non-iodized salt
Place in bowl, cover with water, mix, and place a plate on top to keep cucumbers in the water. Let stand 2 hours.
Boil and cool 1 1/2 cup sugar and 1/2 cup white vinegar.
Drain the cucumbers, pour cooled syrup over cucumbers and onions, and mix well. Place in small freezer containers and freeze. When eating these, eat shortly after they have defrosted for best quality and flavor. My dad, of all people!, introduced me to these last year, and my hubby and I are hooked on them.
CHOCOLATE CARROT CAKE
Makes two 9 in. layers
Ingredients:
2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
4 eggs
1-1/4 cups vegetable oil
3 cups finely shredded carrots
Preheat oven to 350 deg. F. Grease and flour
two 9-in. round baking pans, or line with waxed paper; grease the paper and set aside.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. Pour into the prepared pans.
Bake at 350° for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
FROSTING:
1 package (8 ozs) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 tsp vanilla extract
1/4 cup chopped walnuts, or pecans
1/4 cup semisweet chocolate chips
In a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layers. Sprinkle with nuts and chocolate chips.
Ingredients:
2 cups all-purpose flour
2 cups sugar
1/2 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
4 eggs
1-1/4 cups vegetable oil
3 cups finely shredded carrots
Preheat oven to 350 deg. F. Grease and flour
two 9-in. round baking pans, or line with waxed paper; grease the paper and set aside.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt. Add the eggs, oil and carrots; beat until combined. Pour into the prepared pans.
Bake at 350° for 25-30 minutes, or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
FROSTING:
1 package (8 ozs) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1/4 cup baking cocoa
3 tsp vanilla extract
1/4 cup chopped walnuts, or pecans
1/4 cup semisweet chocolate chips
In a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, cocoa and vanilla until smooth. Place one cake layer on a serving plate; spread with half of the frosting. Repeat layers. Sprinkle with nuts and chocolate chips.
NO BAKE OATMEAL PEANUT BUTTER COOKIES
Makes approx. 24 Delicious!
2 cups white sugar
3 Tbs unsweetened cocoa powder
1/2 cup margarine, or butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 tsp vanilla extract
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well. Remove from heat.
Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
2 cups white sugar
3 Tbs unsweetened cocoa powder
1/2 cup margarine, or butter
1/2 cup milk
1 pinch salt
3 cups quick cooking oats
1/2 cup peanut butter
1 tsp vanilla extract
In a saucepan bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.
Add quick cooking oats, peanut butter, and vanilla; mix well. Remove from heat.
Working quickly, drop by teaspoonfuls onto waxed paper, and let cool.
VANILLA HEAVEN CUPCAKES
Makes about 24 cupcakes
Source: Super-Duper Cupcakes: Kids Creations from the Cupcake Caboose by Elaine Cohen
1 cup milk, at room temperature
3/4 cup egg whites (from about 6 large or 5 extra-large eggs), at room temperature
1 tsp vanilla extract
2-1/4 cups cake, or all-purpose flour
1-3/4 cups sugar
4 tsp baking powder
1 tsp salt
12 Tbs (1-1/2 sticks) unsalted butter, softened and cut into 12 pieces
Adjust the oven rack to the center position, and preheat the oven to 350 degrees F. Line muffin pans with cupcake liners.
Whisk the milk, egg whites and vanilla in a medium bowl until blended.
Mix the flour, sugar, baking powder and salt in the bowl of an electric mixer at the lowest speed.
Add the butter pieces; continue beating at slow speed until the mixture resembles moist crumbs, with no powdery ingredients remaining, about 1 minute.
Add all but 1/2 cup of the milk mixture to the crumbs, and beat at medium speed for 1 minute. Add the remaining 1/2 cup of the milk mixture, and beat 30 seconds longer.
Stop the mixer and scrape the sides of the bowl. Return the mixer to medium speed, and beat about 20 seconds longer.
Pour the batter into the muffin pans so the cups are about 80 percent full.
Bake 17-20 minutes. Insert a toothpick in the center of a cupcake; if it comes out almost clean, it is done.
Transfer the muffin pans to wire cooling racks. Let cool for 10 minutes. Place the cupcakes onto a rack to continue cooling for at least 1 hour before frosting.
VANILLA BUTTERCREAM FROSTING:
1 cup (2 sticks) unsalted butter, room temp.
1 pound (4 cups) confectioners' sugar
1 Tbs vanilla extract
2 Tbs heavy (whipping) cream or milk
Pinch salt
Beat the butter, confectioners' sugar, vanilla, cream or milk and salt in the bowl of an electric mixer at low speed, until the sugar is moistened. Increase the speed to medium, and beat, stopping to scrape down the bowl, until creamy and fluffy, about 1-1/2 minutes.
VARIATIONS:
FOR CHOCOLATE BUTTERCREAM FROSTING:
Follow the recipe above but add 3/4 cup unsweetened cocoa powder, and another 2 tablespoons heavy (whipping) cream or milk.
*You may also sprinkle coconut, or colorful sprinkles on top of frosting.
Source: Super-Duper Cupcakes: Kids Creations from the Cupcake Caboose by Elaine Cohen
1 cup milk, at room temperature
3/4 cup egg whites (from about 6 large or 5 extra-large eggs), at room temperature
1 tsp vanilla extract
2-1/4 cups cake, or all-purpose flour
1-3/4 cups sugar
4 tsp baking powder
1 tsp salt
12 Tbs (1-1/2 sticks) unsalted butter, softened and cut into 12 pieces
Adjust the oven rack to the center position, and preheat the oven to 350 degrees F. Line muffin pans with cupcake liners.
Whisk the milk, egg whites and vanilla in a medium bowl until blended.
Mix the flour, sugar, baking powder and salt in the bowl of an electric mixer at the lowest speed.
Add the butter pieces; continue beating at slow speed until the mixture resembles moist crumbs, with no powdery ingredients remaining, about 1 minute.
Add all but 1/2 cup of the milk mixture to the crumbs, and beat at medium speed for 1 minute. Add the remaining 1/2 cup of the milk mixture, and beat 30 seconds longer.
Stop the mixer and scrape the sides of the bowl. Return the mixer to medium speed, and beat about 20 seconds longer.
Pour the batter into the muffin pans so the cups are about 80 percent full.
Bake 17-20 minutes. Insert a toothpick in the center of a cupcake; if it comes out almost clean, it is done.
Transfer the muffin pans to wire cooling racks. Let cool for 10 minutes. Place the cupcakes onto a rack to continue cooling for at least 1 hour before frosting.
VANILLA BUTTERCREAM FROSTING:
1 cup (2 sticks) unsalted butter, room temp.
1 pound (4 cups) confectioners' sugar
1 Tbs vanilla extract
2 Tbs heavy (whipping) cream or milk
Pinch salt
Beat the butter, confectioners' sugar, vanilla, cream or milk and salt in the bowl of an electric mixer at low speed, until the sugar is moistened. Increase the speed to medium, and beat, stopping to scrape down the bowl, until creamy and fluffy, about 1-1/2 minutes.
VARIATIONS:
FOR CHOCOLATE BUTTERCREAM FROSTING:
Follow the recipe above but add 3/4 cup unsweetened cocoa powder, and another 2 tablespoons heavy (whipping) cream or milk.
*You may also sprinkle coconut, or colorful sprinkles on top of frosting.
CRISPY BAKED CATFISH NUGGETS
"Make a double batch of these: they freeze beautifully!"
Vegetable oil cooking spray
1/4 cup grated Parmesan cheese or finely grated extra sharp Cheddar cheese
1/2 cup plain, dry breadcrumbs
1/4 tsp garlic powder
Dash white pepper
1/3 cup fresh lemon juice
2 Tbs olive oil
4 U.S. Farm-Raised Catfish fillets (5 ozs each) cut into nuggets
1/2 tsp paprika
Position oven rack on the bottom shelf of the oven. Preheat oven to 400 degrees F. Spray baking sheet with cooking spray several times to coat.
In a shallow dish, combine cheese, bread crumbs, garlic powder and white pepper. In another dish, whisk together lemon juice and olive oil.
Roll nuggets in lemon juice. Then, roll in cheese mixture. Dust with paprika and spray lightly with cooking spray. Place catfish on prepared baking sheet.
Bake for 10-12 minutes. Reduce the heat to 350 degrees F, and bake for an additional 8-10 minutes, until crust is golden and fish flakes easily.
Serve with Homemade Tartar Sauce.
HOMEMADE TARTAR SAUCE:
1 cup light mayonnaise
1 tsp Dijon style mustard
1 Tbs finely chopped parsley
1 Tbs chopped, drained sweet pickle or chopped, drained capers (optional)
1 Tbs chopped, drained green olives (optional)
1 Tbs fresh lemon juice
Salt and pepper, to taste
Combine the ingredients and blend well. Serve with Crispy Baked Catfish Nuggets. Yield: about 2/3 cup (6 servings)
TO FREEZE AHEAD:
Catfish nuggets may be prepared and frozen to enjoy at a later date. Simply follow the above directions. Once the fish is removed from the oven, allow to cool to room temperature. Place in a freezer safe container and freeze for up to 1 month. When ready to enjoy again, remove fish from the freezer and place on a baking sheet coated with cooking spray. Bake in a 400 degree preheated oven for 15 minutes, and reduce temperature to 350 for an additional 10-12 minutes, or until crust is golden.
Nutritional Information:
For Crispy Baked Catfish Nuggets
Per serving: 306 kcal; 17 g fat; 12 g carbs; 26 g protein; 299 mg sodium; 71 mg cholesterol; .65 g fiber
For Homemade Tartar Sauce
Per 2 tablespoon serving: 66 kcals; 6 g fat; .15 g protein; 2 g carbs.; .02 g fiber;
8 mg cholesterol; 161 mg sodium
Source: The Catfish Institute
Vegetable oil cooking spray
1/4 cup grated Parmesan cheese or finely grated extra sharp Cheddar cheese
1/2 cup plain, dry breadcrumbs
1/4 tsp garlic powder
Dash white pepper
1/3 cup fresh lemon juice
2 Tbs olive oil
4 U.S. Farm-Raised Catfish fillets (5 ozs each) cut into nuggets
1/2 tsp paprika
Position oven rack on the bottom shelf of the oven. Preheat oven to 400 degrees F. Spray baking sheet with cooking spray several times to coat.
In a shallow dish, combine cheese, bread crumbs, garlic powder and white pepper. In another dish, whisk together lemon juice and olive oil.
Roll nuggets in lemon juice. Then, roll in cheese mixture. Dust with paprika and spray lightly with cooking spray. Place catfish on prepared baking sheet.
Bake for 10-12 minutes. Reduce the heat to 350 degrees F, and bake for an additional 8-10 minutes, until crust is golden and fish flakes easily.
Serve with Homemade Tartar Sauce.
HOMEMADE TARTAR SAUCE:
1 cup light mayonnaise
1 tsp Dijon style mustard
1 Tbs finely chopped parsley
1 Tbs chopped, drained sweet pickle or chopped, drained capers (optional)
1 Tbs chopped, drained green olives (optional)
1 Tbs fresh lemon juice
Salt and pepper, to taste
Combine the ingredients and blend well. Serve with Crispy Baked Catfish Nuggets. Yield: about 2/3 cup (6 servings)
TO FREEZE AHEAD:
Catfish nuggets may be prepared and frozen to enjoy at a later date. Simply follow the above directions. Once the fish is removed from the oven, allow to cool to room temperature. Place in a freezer safe container and freeze for up to 1 month. When ready to enjoy again, remove fish from the freezer and place on a baking sheet coated with cooking spray. Bake in a 400 degree preheated oven for 15 minutes, and reduce temperature to 350 for an additional 10-12 minutes, or until crust is golden.
Nutritional Information:
For Crispy Baked Catfish Nuggets
Per serving: 306 kcal; 17 g fat; 12 g carbs; 26 g protein; 299 mg sodium; 71 mg cholesterol; .65 g fiber
For Homemade Tartar Sauce
Per 2 tablespoon serving: 66 kcals; 6 g fat; .15 g protein; 2 g carbs.; .02 g fiber;
8 mg cholesterol; 161 mg sodium
Source: The Catfish Institute
