Monday, August 22, 2016

ONE PAN PASTA

Found this on Facebook from MetaBlasts 8-15-2016, and he said he got the idea from Martha Stewart. I have tweaked it some.

YIELD: Serves 2 medium servings  





1. Place about 2 oz. dry spaghetti into frypan with straight sides 
   (I actually used a cast iron pan with slightly angled sides.)

If you like your pasta al dente, continue to step 2. If you like it cooked more, add the 1 cup of water right now and turn burner to medium high. Let it cook while you dice veggies. Make sure you stir it a bit so pasta won’t stick to itself.

2. Cut up and place into frypan around pasta:
     1 cup thinly sliced onions (sliced on the vertical.)
     1/2 red bell pepper, chopped in large pieces (or any color you 
        want; if you want heat, use 1 chili pepper.)
     About a dozen cherry tomatoes sliced in half 
        (or equivalent in other tomatoes.)
     1-2 large garlic cloves, peeled and thinly sliced.
3.  Top with Leaves from 1-2 sprigs fresh basil
4. Drizzle with olive oil.
5. Add:  1 cup water

6. Bring to boil, then turn down to about medium, making sure water continues to lightly boil. Pay attention, and stay with this. Use tongs to gently stir. Cook 10 minutes or until water is gone.

7. Turn off heat.
8. Add and stir in about 1/2 cup shredded Parmesan cheese.
9. Add leaves from another sprig of fresh basil and stir in.

Options: 
Add sliced mushrooms
Add your favorite meat (chicken, shrimp, thin slices of beef, etc.)

NOTE:

* How to cut onions: Peal onion, then slice through it at the equator. Place cut side on board and cut vertically, very thin.


* A sprig of basil is the leaves from about a 4” stem.

Tuesday, April 26, 2016

BLANCMANGE (CORNSTARCH) PUDDING

My mother used to make this for us and often put a dollop of egg white on top of each dish of pudding.  We called it Floating Island Pudding.  It is still one of my favorites. My mother used whole milk, but I find it delicious with skim milk.

Mix in 2-3quart Pan:
        1/2 cup sugar (can use up to half Splenda)
        1/3 cup cornstarch
        1/4  tsp. Salt


Gradually add while stirring with a whisk:
         4 cups skim milk or prepared powdered milk

Stir constantly from this point on.

Cook over medium heat for about 10 minutes, until mixture begins
 to thicken.
Turn heat to medium low and continue cooking for 8-10 minutes.

Slowly add 1 cup of mixture into:
        2 well-beaten eggs
Whisk well.

Add egg mixture to milk mixture and continue cooking 2 minutes.
Do not overcook.
Remove from heat and cool 2-3 minutes.

Add: 1 tsp. Vanilla (real vanilla is best).
Pour into molds, small bowls, or one larger bowl.

Cool slightly, then cover and refrigerate.  Will store well for several days in the refrigerator.

This pudding is also delicious served warm.

HINTS:

  If pudding is too thick, just add a little more milk.

  If you have a recipe that calls for egg whites, you can use up the yolks by altering this recipe using 1 whole egg and 2-3 egg yolks.

  In a hurry?  Add about 1 cup milk to sugar mixture as directed.  Place remaining milk in microwave for a few minutes to heat it (not too hot) then add to sugar mixture as directed.  This will take several minutes off cooking time.

  Add a few chocolate chips or piece of chocolate candy bar to warm pudding cup and let it sit a few seconds.  Swirl through pudding and enjoy!

Wednesday, April 6, 2016

BENSON (FUNERAL POTATOES)

From my Montana friend, Jodi Bergman.  Traditionally after Mormon funerals, a meal is provided for the family. The menu is usually ham, "funeral potatoes," rolls, salads, and cakes.  This recipe is the one mostly used in my ward in Montana when I lived there. They are delicious! You don't need to wait for a funeral to enjoy these!

Fill 9x13 pan almost full with 6-8 medium potatoes that have been boiled in skins, cooled, peeled and grated (shoestring,) OR a package of frozen shredded potatoes.

Mix and spread evenly over top of potatoes: 
       1 can cream of chicken soup
       1/2 cup butter or margarine, melted (1 stick)
       1/2 pint sour cream
       1/4 cup green onions (include part of tops)

Mix and sprinkle over cream mixture:
        4 oz. grated cheddar cheese
        4 handfuls corn flakes, lightly crushed
        3 Tbsp. melted margarine

Bake at 350 F for 25-30 minutes.  

This recipe can be assembled ahead of time and refrigerated.  Baking may take longer, due to chilled state of the ingredients.



Tuesday, April 5, 2016

MEXICAN MEAL

Didn't quite know what to call this, but it is delicious!





YIELD:  4-6 servings

Cook as directed:  1 pkg. Knorr Fiesta Sides Spanish Rice
Add:                      1 can black beans drained and rinsed

While rice is cooking, prepare the following:
Brown: 3/4 - 1 lb. ground beef
            1/2 cup chopped onions 
                   OR 2 Tbsp. dehydrated onions
            1/2 cup diced bell pepper
            2 large cloves garlic, minced 
               (or about 1-1/2 tsp. garlic powder to taste)
            Salt and pepper to taste

Crisp 4-6 8-inch flour tortillas: 
      *Heat pan to medium high (I use 6 on my electric stove.)
     *Spray frying pan with pan spray and add a little cooking oil.  
     *Heat tortilla on both sides until golden brown.

To serve:
   1. Place a crisped flour tortilla on a plate.
   2. Top with about 1/2-3/4 cups rice mixture.
   3. Add about 1/2 cup hamburger mixture.
   4. Sprinkle with shredded Mexican style 4 cheese blend.
   5. Add 3/4-1 cup shredded lettuce.
   6. Top with your favorite salsa and sour cream.



Tuesday, March 1, 2016

SAUSAGE VEGGIE PASTA SKILLET MEAL

Serves about 4

Prepare 8-oz. of your favorite 
             egg noodles 
       
In skillet saute until browned:
        About 8" Polska Kielbasa, 
             thinly sliced

Remove Polska from skillet and add:
       1/2 cup thinly sliced carrots
       1/2 cup sliced green onions 
           (or regular onion)
       1/2 cup chopped bell pepper
       1/2 cup sliced or chopped 
           mushrooms
        2 large cloves garlic,chopped 
                                                  (or according to taste) 
                                              1 cup chopped cabbage
     
Add: 1 can diced tomatoes, including liquid.
Return Polska Kielbasa to the pan.
Heat until tomatoes are heated through.
Drain pasta and place on plate or shallow bowl.
Add skillet ingredients and mix with pasta.
Sprinkle your favorite cheese on top (picture shows Mexican Four-Cheese Mix.)

NOTE:  This would probably be good with any sausage, or even hamburger or beef strips.
                 
       

Friday, February 12, 2016

TACO PLATTER




Add to preheated skillet:
     1 lb. hamburger
     1 cup chopped onion

Saute about 3-4 minutes, then add:
     2 cans diced tomatoes, drained

Heat until tomatoes are hot.
Place on platter.
Top with:
     1 avocado, chopped
     Mexican 4-cheese blend to taste 
          (about 1 – 1 1/2 cups)
     Your favorite taco sauce
     4 taco shells broken into pieces 
          (optional: use tortilla chips)

Yield: 4-6 servings


Tuesday, November 17, 2015

SWEET AND SOUR SAUCE

This recipe has been a favorite for decades.  It came from Favorite Mormon Recipes: Meat, published in the 1970's of 1980's.  


Combine in saucepan and boil 10 minutes:
     1 cup cider vinegar
     2 cups water
     2 ½ cups sugar
     1 cup ketchup
     ½ cup pineapple juice
     1 slice lemon or ½ tsp. lemon juice
     ¼ tsp. Salt

Mix together:
     ¼ cup water
     2 Tbsp. cornstarch

Add cornstarch mixture to saucepan, mix thoroughly, and cook a few minutes.
Remove from heat; sauce will thicken.

This sauce is delicious on egg rolls, for sweet and sour chicken, etc.

Sauce will keep in the refrigerator indefinitely.