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Yummy Cucumber Salad |
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With gardens yeilding plenty of cucumbers this time of year, I wanted to pass on my favorite cucumber salad side dishes.
So here it is:
In large mixing bowl, blend the following ingredients
3/4 cup Sour Cream
1 - Table Spoon - Balsamic or Red Wine Vineager
1 - Heaping Tea-spoon Sugar
1/4 Tea-spoon salt
1/4 Tea-spoon dill weed
Mix all ingredients and set aside
Wash, peel & slice one large cucumber and mix into dressing. Cover,Chill and serve. - The dill gives a nice touch. - Enjoy!
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Canadian Egg Cups |
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For 6 servings you need the following:
6 Canadian bacon slices
6 oz. shredded mozzarella cheese (1 1/2 cups)
6 large eggs
1/2 tsp salt
1/2 tsp coarsely ground pepper
3/4 cup whipping cream1/4 tsp paprika
English muffins if desired
Directions: Lightly butter the ramekins or custard cups. Place 1 slice of Canadian bacon on the bottom of each. Sprinkle 1/4 cup shredded cheese on top of bacon in each ramekin and push the cheese against the sides of ramiken making a well in the center of the cheese. Break 1 egg into the center of each well. Sprinkle evenly with salt and pepper. Pour 2 Tbsp. whipping cream over the top of each egg. Sprinkle each evenly with paprika. Place ramekins on a baking sheet. Bake at 350 degrees for 20 to 25 minutes or until egg is cooked to desired degree of doneness. Serve with toasted English muffins, if desired. Enjoy
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No Peek Chicken |
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This is a very easy, Comfort Food Favorite.
Assemble the Following Ingredients:
1 - can Cream of Celery Soup
1 - can Cream of Mushroom Soup
1 - T dried parsley flakes
1 - box Uncle Ben's Long Grain & Wild Rice Mix
1 - packet of Lipton's French Onion Soup Mix
5 - boneless & skinless Chicken Breasts
In a large bowl, mix the two soups, rice seasoning packet, parsley flakes, one cup of water, and the rice.
Place in 9x13" greased glass baking dish. Spread outmixture in pan. Place the chicken breasts on top of rice mixture. Sprinkle the Lipton'sOnion Soup Mix (dry) on top of each Chicken Breast. Cover pan, tightly sealed with aluminum foil. Place in 350 degree oven and bake (No Peeking!) for 2- 1/2 hours at 350 degrees. Yummy with oven baked biskets and steamed green beans.
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Oven Roasted Pork & Veggies |
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Talk about comfort food for a chilly Sunday afternoon dinner! You will enjoy this. Assemble the following ingredients:
1 - 3 Lb. Boneless Pork Loin Roast
4 - Potatoes - Washed & Peeled, Cut into Quarters
4 - Carrots - Washed & Peeled, Cunt into 3" Pieces
2 - Large Onions - Peeled & Cut in Half
1 - Can of Chicken or Beef Broth (Low Sodium)
1/2 - Cup White or Red Wine
1 - Bay Leaf
1 - t Season Salt
1/4 - t Pepper (More if you like)
3 - Cloves Garlic Peeled & Sliced
This receipt calls for the use of an oven proof dutch oven or roaster. Brown roast in olive oil and garlic cloves on top of stove until well browned. Then add can of broth and wine. Cover and put in 325 degree oven for 90 minutes. Remove from oven and add all veggies and seasoning. Cover and continue to cook for an additional hour or until veggies are tender. Remove everything in the pan except the remaining broth. Thicken by adding a mixture of 2 T of flour desolved in 3/4 cup of warm water. Bring gravy mixture to a boil on top of stove and cook for several minutes, stirring all the time with wodden spoon. Salt & pepper gravy to taste. Serve it up and enjoy.
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Slow Cooker Smoked Sausage Dinner |
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Here is a fall or winter favorite of mine. You can throw it all together in the crock-pot in a few minutes, let it cook all day on low and have a hot comfort-food dinner that evening.
2 1/2 Lb. Smoked Sausage – Cut into 2” pieces
2 lb. Bavarian Style Sour Kraut
2 – apples, peeled, cored, and diced
2 – medium potatoes, peeled and cut into small cubes
½ cup raisins
Prepare all items above and mix all ingredients except sausage. Put a layer of kraut mixture on bottom of pot, then a layer of sausage chunks, then repeat until all ingredients are used. Cook on low all morning and afternoon until dinnertime, enjoy with a glass of your favorite wine or beer.
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