Category Archives: Menus & Recipes
I made lunch today for the men folk, but they didn’t show up…hmmm They’re working about 10 miles from home, so I figured they would come home, but they must be trying to finish the job. So, I’ve got supper already prepared…LOL
I made a tuna pasta casserole, garlic toast, baked potatoes and a green salad.
I had a VERY large can of tuna that will make 3-4 meals. I froze what was left for later. I boiled large shell noodles, drained, added a can of cream of chicken soup, a can of mixed veggies, about a cup and 1/2 tuna, and mixed it all well. Poured into larger casserole dish, topped with grated cheddar cheese, crumbled saltine crackers that I had mixed with melted butter. Broiled in the oven until golden brown. LOL I love the cooking term golden brown. If you’ve read many of my recipes, it is a commonly used term in my cooking! ;)
The weather has cooled off again. And I thought spring was here! Well it is, officially! Today is the first day of spring…. But you know the weather, it has a mind of its own! So we have a fire going…Nice and cozy inside – sun is shining, but cool outdoors.
I had the pleasure of hanging out clothes on the line yesterday! I just love the fresh smell of sheets that have been dried outdoors. I also opened the windows and aired out the bedroom, also aired the pillows and quilts outside.
A lovely weekend ahead! May you be blessed!
Continuing answer to question on comment: I don’t guess it would hurt to use canned beans if you can find them on sale for 2 or 3 for $1.00. Using dry beans is more economical since they cost about $1.00 compared to about $2.00 or more for the same amount of beans, canned. But if you find them on sale, I don’t see why they wouldn’t work just as well.
Here’s how I would prepare them:
Saute the onions, bell peppers in a large skillet or dutch oven; then add fresh or canned or frozen tomatoes and about 3-4 cans of beans (light red would work better than red). Add about 2 cans of water. Add spices, stir and let simmer for about 30 minutes. Stir occasionally to prevent any sticking that might occur. Serve over rice.
You can make chili using this same recipe only substitute ground meat in place of sausage. Omit 1 can of water. Also add a package of chili seasoning or ground (approx.1 T). And add a small can of tomato paste or sauce OR about a 1/2 cup ketchup. The only spice I would omit is the oregano. Replace this with Cumin. Some like it hot…LOL You can add a pinch or two of cayenne pepper to either of these dishes…Or use Rotel or store brand tomatoes with chili peppers in them.
Red Beans & Rice
with pan fried sausage to go in it
Seasonings and other ingredients: Tomatoes from the freezer, bell peppers from the freezer, onions, bay leaves, oregano from my herb bed, salt, pepper and garlic powder. Served over organic rice. Cost, approximately $2.00
I found this recipe in Victoria magazine years ago:
2 tablespoons cream of tartar
1 tablespoon baking soda
1 tablespoon cornstarch
You can also make larger batches using parts: 2 parts cream of tartar, 1 part baking soda, 1 part cornstarch. (1/2 cup, 1/4 cup, 1/4 cup)
I LOVE Victoria magazine, but I don’t think you’ll find anything like this in the newer one…lol
Normal recipe calls for:
- 2 cups SR flour
- 1 cup milk
- 1 egg
- 1 T melted butter or oil
- 1 t sugar
I tweaked this by substituting a 1/2 cup eggnog, 1/2 cup milk, and added a little water to make thin enough to pour easily, but not too thin…I also added a sprinkle of nutmeg and a dash of cinnamon.
Make sure skillet is seasoned or add butter or wipe on oil with a paper towel. Get it hot, add enough batter to make a 6 inch pancake. Place a pat of butter in center of pancake, time for 1 minute, flip pancake, time for another minute and take it up.
Big fluffy pancakes will be the end result! Top with your choice of syrup, preserves, honey or whatever you like.