• 1/2 ring Smoked Sausage (I use Kowalski)
• 1 medium onion, chopped
• 1/4 cup butter or margarine
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 (15.25 ounce) can whole kernel corn, drained
• 4 cups soy milk
• 2 cups cubed potatoes, cooked, drained
• Chopped parsley (optional)
• Shredded Cheddar cheese (optional)
Cut sausage into 1/2 inch cubes.
Melt butter in large saucepan over medium heat. Add onion; cook and stir until tender. Add flour, salt and pepper; cook, stirring constantly for 1 minute.
Add milk. Increase heat to medium-high and bring to a boil, stirring constantly. Boil and stir 1 minute. Add corn and sausage; return to a boil.
Reduce heat to medium-low and simmer 10 minutes. Stir in potatoes; heat through
Monday, October 17, 2011
Stuffed Pepper Soup
I was going to make this at the Sister Weekend but I made too much other stuff :)
This is SOOOO good! AND easy!!
1 pound Lean Ground Beef (I used ground turkey)
1 whole Small Onion Chopped
2 whole Large Green Peppers, Chopped
2 cans 14 Ounce Cans Beef Broth
1 28 ounce jar of your favorite spaghetti sauce
1 can (14 Ounce) Diced Tomatoes, Undrained (I used Stewed because that's what I had)
1 cup Cooked Rice (I will use brown rice)
1 1/2 tsp worcestershire sauce
Preparation Instructions
In a saucepan brown ground beef and onions over medium heat until meat is no longer pink. Then drain grease.
In crockpot combine beef broth, soup, tomatoes, and the meat mixture, and peppers. Cover and cook 3 hours on high or 6 on low, cook rice right before serving and combine
This is SOOOO good! AND easy!!
1 pound Lean Ground Beef (I used ground turkey)
1 whole Small Onion Chopped
2 whole Large Green Peppers, Chopped
2 cans 14 Ounce Cans Beef Broth
1 28 ounce jar of your favorite spaghetti sauce
1 can (14 Ounce) Diced Tomatoes, Undrained (I used Stewed because that's what I had)
1 cup Cooked Rice (I will use brown rice)
1 1/2 tsp worcestershire sauce
Preparation Instructions
In a saucepan brown ground beef and onions over medium heat until meat is no longer pink. Then drain grease.
In crockpot combine beef broth, soup, tomatoes, and the meat mixture, and peppers. Cover and cook 3 hours on high or 6 on low, cook rice right before serving and combine
Ham Rolls
These are ALWAYS a favorite! even people (like me) who hate olives love these! I've tried making them without olives... they were gross!
1 pkg. Azteca super size flour tortillas
2 (8 oz.) cream cheese
1/3 c. Mayo
2 tbsp. green onions, chopped
1/4 c. black olives, chopped
1 lb polish ham sliced thin
Remove tortillas from refrigerator. Combine cream cheese, Mayo, onions, and olives. Spread thin layer of mixture on tortilla. Arrange ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve cut into slices.
1 pkg. Azteca super size flour tortillas
2 (8 oz.) cream cheese
1/3 c. Mayo
2 tbsp. green onions, chopped
1/4 c. black olives, chopped
1 lb polish ham sliced thin
Remove tortillas from refrigerator. Combine cream cheese, Mayo, onions, and olives. Spread thin layer of mixture on tortilla. Arrange ham over cheese. Tightly roll up tortilla. Wrap individually in plastic wrap individually in plastic wrap. Place in refrigerator at least 3 hours or overnight. To serve cut into slices.
Pioneer Woman Salsa
1 can (28 Ounce) Whole Tomatoes With Juice (I usually drain quite a bit out)
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
Preparation Instructions
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos
2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, Quartered And Sliced Thin
1/4 teaspoon Ground Cumin
1/2 cup Cilantro (more To Taste!)
1/2 whole Lime Juice
Preparation Instructions
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.
Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos
Balsamic Vinegarette
I never really buy salad dressing, especially not Balsamic Vinegarette because they always have too much sugar or corn syrup. THIS is what we have... on hand... always...
Balsamic Vinegarette
1t Sugar
1t Salt
1t ground pepper
1t ground mustard
1 clove of garlic, minced
1/3 cup balsamic vinegar
2/3 cup olive oil
Measure Vinegar & add spices. SHAKE WELL! Add Oil. Shake some more!
Balsamic Vinegarette
1t Sugar
1t Salt
1t ground pepper
1t ground mustard
1 clove of garlic, minced
1/3 cup balsamic vinegar
2/3 cup olive oil
Measure Vinegar & add spices. SHAKE WELL! Add Oil. Shake some more!
Banana Bread
I got this recipe from Sara... it's my new go-to banana bread!
Banana Bread
1 cup mashed bananas
1 cup sour cream
1/4 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
Banana Bread
1 cup mashed bananas
1 cup sour cream
1/4 cup butter
1 1/3 cups white sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan, or two 7x3 inch loaf pans.
Combine banana and sour cream. Set aside. In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and banana mixture. Combine the flour, baking soda, baking powder and salt; stir into the banana mixture. Spread the batter evenly into the prepared pan or pans.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center of the bread comes out clean.
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