My mother in law always the helpful one likes to give me recipes from her church cookbook that she and the other ladies have put together.
This one I have done before with success so I feel confident in sharing it with you all!
Chicken Casserole
2-3 chicken breasts chopped
1 C rice (cooked in 2.5 c water or steamed if not instant)
1/2 onion diced
1/2 C celery diced
1 can cream of chicken soup
1/2 C milk
Grated cheese for topping
Brown chicken with garlic powder, set aside.
Saute onions and celery
warm up cream of chicken soup with 1/2 C milk
Mix all ingredients together, then top with cheese.
Bake at 350 degrees for 20 minutes or until cheese is melted all the way.
Friday, January 29, 2010
Grandma Wise's Potato salad
This is a potato salad that my own mother makes every Easter and Thanksgiving or she has a mutiny on her hands if she doesn't.
We as in my brothers and I LOVE this stuff! It is not like the salads you buy or would normally have at a church potluck either.
Sadly I have not been able to make it yet this week due to illnesses in our home so my cooking has been happening but nothing fantastic really.
Bragging about how well I can bake salmon fish sticks didn't seem all that cool so my blog is a few days behind now.
I can brag though that they are all natural and hormone free! Go Costco! :)
Granda Wise's Potato salad
6 medium to large russett potatoes
8 hard boiled eggs
6-8 stalks of celery
4-6 medium sized dill pickles
1/3 C onion
3/4 C mayo
1-2 Tbs Milk
1 Tbs Cider vinegar (optional)
Peel, boil and cut into chunks the potatoes.
Cook until fork easily punctures potatoes but not so much they become mushy.
Chop the following; celery, pickle, onion, hard boiled eggs.
Mix mayo with a small amount of milk (1-2 Tbs) and 1 T cider vinegar (optional)
My mom usually judges everything by the amount of potatoes after they are cooked and chopped into bowl, she likes a balanced look in the colors and flavors.
Blend the liquids together set aside, mix the potatoes and veggies then mix with liquids.
Sprinkle top with Johnny's seasoning salt (like we do) or paprika if you prefer.
We as in my brothers and I LOVE this stuff! It is not like the salads you buy or would normally have at a church potluck either.
Sadly I have not been able to make it yet this week due to illnesses in our home so my cooking has been happening but nothing fantastic really.
Bragging about how well I can bake salmon fish sticks didn't seem all that cool so my blog is a few days behind now.
I can brag though that they are all natural and hormone free! Go Costco! :)
Granda Wise's Potato salad
6 medium to large russett potatoes
8 hard boiled eggs
6-8 stalks of celery
4-6 medium sized dill pickles
1/3 C onion
3/4 C mayo
1-2 Tbs Milk
1 Tbs Cider vinegar (optional)
Peel, boil and cut into chunks the potatoes.
Cook until fork easily punctures potatoes but not so much they become mushy.
Chop the following; celery, pickle, onion, hard boiled eggs.
Mix mayo with a small amount of milk (1-2 Tbs) and 1 T cider vinegar (optional)
My mom usually judges everything by the amount of potatoes after they are cooked and chopped into bowl, she likes a balanced look in the colors and flavors.
Blend the liquids together set aside, mix the potatoes and veggies then mix with liquids.
Sprinkle top with Johnny's seasoning salt (like we do) or paprika if you prefer.
DeFrost Master 2000
Ok so this has nothing to do with what I learned form my mom but it's a cool gadget that my husband picked up for me at our local thrift store.
It came complete in box and seems to work as it claims.
Instead of thawing frozen meat in a bath of hot water or leaving it on the counter to defrost you put it on this metal tray, that sits in a drip dish and has a cover too.
Supposedly the metals in the tray work with the ambient heat in the air to naturally defrost the meat quickly.
So far we have melted an ice cube in 78 seconds on the thing which was fun to watch and worth the few bucks we paid for this item.
I plan on using it tonight to thaw the chicken breast for dinner so hopefully it works out!
The unfortunate thing is that they no longer sell this product in the stores or online (it is an older as seen on TV item) they do have something called the Miracle thaw the reviews seem to be very mixed on that one so I can't tell you if it works or not, though or thrift store does have that one as well....hmmm maybe time for a science experiment!
It came complete in box and seems to work as it claims.
Instead of thawing frozen meat in a bath of hot water or leaving it on the counter to defrost you put it on this metal tray, that sits in a drip dish and has a cover too.
Supposedly the metals in the tray work with the ambient heat in the air to naturally defrost the meat quickly.
So far we have melted an ice cube in 78 seconds on the thing which was fun to watch and worth the few bucks we paid for this item.
I plan on using it tonight to thaw the chicken breast for dinner so hopefully it works out!
The unfortunate thing is that they no longer sell this product in the stores or online (it is an older as seen on TV item) they do have something called the Miracle thaw the reviews seem to be very mixed on that one so I can't tell you if it works or not, though or thrift store does have that one as well....hmmm maybe time for a science experiment!
Tuesday, January 26, 2010
Quit loafing around!
Meatloaf has been created and recreated thousands of times by many different people.
I have never been able to find and make a "great" one really because somehow I always manage to mess it up.
Well I finally found one courtesy of my mother in law that even I can't screw up!
Her trick is to add sausage to the ground meat so it has a little kick to it when you take a bite.
I have one other recipe that I've tried before with success as well, but since it is moms week and not what I learned from the great ladies at church we're going with this one. :)
Meat Loaf
1lb ground beef/turkey (I used 98% lean ground beef)
1/2 lbs Farmer John sausage links removed from casing (I ended up using Jenni O turkey sausages that don't come in casings. Defrost them before mixing in meat)
1 egg
1 green bell pepper chopped (I chop mine finely as my husband prefers it this way)
1 small onion (again finely chopped)
2 or 3 slices of day old bread or 1/2 C of bread crumbs
1/4 C milk
Mix all together, shape into loaf in meat loaf or bread pan.
Bake in 375 degree oven for 1 1/4 - 1 1/2 hrs.
Drain liquids/fat from pan
Top with 1/2 ketchup, let cool for 5 minutes before serving.
I have never been able to find and make a "great" one really because somehow I always manage to mess it up.
Well I finally found one courtesy of my mother in law that even I can't screw up!
Her trick is to add sausage to the ground meat so it has a little kick to it when you take a bite.
I have one other recipe that I've tried before with success as well, but since it is moms week and not what I learned from the great ladies at church we're going with this one. :)
Meat Loaf
1lb ground beef/turkey (I used 98% lean ground beef)
1/2 lbs Farmer John sausage links removed from casing (I ended up using Jenni O turkey sausages that don't come in casings. Defrost them before mixing in meat)
1 egg
1 green bell pepper chopped (I chop mine finely as my husband prefers it this way)
1 small onion (again finely chopped)
2 or 3 slices of day old bread or 1/2 C of bread crumbs
1/4 C milk
Mix all together, shape into loaf in meat loaf or bread pan.
Bake in 375 degree oven for 1 1/4 - 1 1/2 hrs.
Drain liquids/fat from pan
Top with 1/2 ketchup, let cool for 5 minutes before serving.
Sunday, January 24, 2010
What I learned from my mom (or mother in law) week!
This week is all about the yummy things that have been passed down to me by my mother and her mother before her or something I learned from my wonderful mother in law! :)
Today because I have so many sickies in the house I made Sally Crawfords (my MIL) Chicken Noodle Soup and it was great!
Mom's Chicken Noodle Soup
1 49.5 oz can of Chicken broth (I used bouilion and made my own broth as I made a huge batch)
1 can of water (is using the premade broth)
2 packages of frozen egg noodles (or like I did use the yolk free egg noodels, 2 packs)
1 medium onion
1 small bag of baby carrots or 5 regular carrots
3-4 stalks of celery
1 26 oz can of cream of chicken soup warmed up
3-4 chicken breast cooked and shredded
Cook chicken, set aside to cool so it is easier to break up into bite size pieces.
In a stock pot add broth, water, celery, onion and carrots till cooked through-take out veggies-set aside
Cook noodles according to package (since I used the yolk free noodles I was not able to cook them in the broth but rather separately in water.)
Add chicken and veggies, then warmed up cream of chicken soup.
Check consistency, if too thick add more broth, if too think add more cream of chicken soup.
Season with Morton's seasoning or just regular salt and pepper. (Generally I don't add seasoning to the pot but rather after each person is served that way we all have it to our personal taste)
Saturday, January 23, 2010
Chuck Wagon...salad?
I won't be getting around to actually making this today but I thought I would share it anyway.
We lasted on leftovers a lot this week, hence the quiet blog.
Today we are finally going to have those chuck wraps and I know for sure I will be making that chili again, it has become my new favorite food!
Chuck Wagon Salad
* 1 cup uncooked wagon wheel pasta
* 1 cup sliced, cooked lean sirloin, cold
* 3/4 cup sliced onion
* 1/2 cup chopped green bell pepper
* 2/3 cup barbecue sauce
* 2 tablespoons Dijon mustard
* 2 cups red leaf lettuce, rinsed and torn
* 2 cups green leaf lettuce, rinsed and torn
* 1 tomato, sliced
Directions
1. Cook pasta in boiling water until al dente. Drain.
2. In a medium mixing bowl, combine pasta, beef, onion, and green pepper. Mix well. Stir together barbecue sauce and prepared mustard, and mix into beef mixture.
3. Serve beef mixture over mixed greens, and garnish with tomatoes.
We lasted on leftovers a lot this week, hence the quiet blog.
Today we are finally going to have those chuck wraps and I know for sure I will be making that chili again, it has become my new favorite food!
Chuck Wagon Salad
* 1 cup uncooked wagon wheel pasta
* 1 cup sliced, cooked lean sirloin, cold
* 3/4 cup sliced onion
* 1/2 cup chopped green bell pepper
* 2/3 cup barbecue sauce
* 2 tablespoons Dijon mustard
* 2 cups red leaf lettuce, rinsed and torn
* 2 cups green leaf lettuce, rinsed and torn
* 1 tomato, sliced
Directions
1. Cook pasta in boiling water until al dente. Drain.
2. In a medium mixing bowl, combine pasta, beef, onion, and green pepper. Mix well. Stir together barbecue sauce and prepared mustard, and mix into beef mixture.
3. Serve beef mixture over mixed greens, and garnish with tomatoes.
Wednesday, January 20, 2010
That's a wrap!
Here in our house most anything can be eaten with a tortilla....just ask my husband! He is the king of tortilla wrap ups.
So this is in honor of you John.
Chuck Wagon Wraps
Ingredients
* 1 lb lean ground beef
* 1 (28 ounce) can barbecue baked beans
* 1 (10 ounce) package frozen corn, thawed
* 4 1/2 teaspoons worcestershire sauce
* 1 cup shredded reduced-fat cheddar cheese
* 12 (8 inch) flour tortillas, warmed
* 3 cups shredded lettuce
* 1 1/2 cups chopped fresh tomatoes
* 3/4 cup reduced-fat sour cream
In large nonstick skillet, cook beef over medium heat until no longer pink; drain.
Stir in the beans, corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 minutes or until heated through. Sprinkle with cheese and cook 1-2 minutes longer.
Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up and serve.
So this is in honor of you John.
Chuck Wagon Wraps
Ingredients
* 1 lb lean ground beef
* 1 (28 ounce) can barbecue baked beans
* 1 (10 ounce) package frozen corn, thawed
* 4 1/2 teaspoons worcestershire sauce
* 1 cup shredded reduced-fat cheddar cheese
* 12 (8 inch) flour tortillas, warmed
* 3 cups shredded lettuce
* 1 1/2 cups chopped fresh tomatoes
* 3/4 cup reduced-fat sour cream
In large nonstick skillet, cook beef over medium heat until no longer pink; drain.
Stir in the beans, corn and Worcestershire sauce; mix well. Bring to a boil. Reduce heat; simmer, uncovered for 4-5 minutes or until heated through. Sprinkle with cheese and cook 1-2 minutes longer.
Spoon about 1/2 cup off center on each tortilla; top with lettuce, tomatoes and sour cream. Roll up and serve.
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