Search This Blog

Sunday, December 21, 2014

Seafood Veggie appetizer

This is a recipe I invented years ago..my friend had mixed some frozen mixed veggie side dish with some mini shrimp and fake crab sticks and it tasted good, so I enlarged it with fresh vegetables and added some of the sauce below to eat it with crackers as an appetizer.  I have made it a lot for gatherings and people love it.  I have one of those tomorrow at work and I know that a lot of people will most likely bring Christmas sweets, so I thought a veggie thing might help us not all go into a diabetic coma.  I just have some club crackers on the side, or Ritz, for them to eat with it. 

SEAFOOD VEGGIE APPETIZER:
16 oz size of artificial crab meat chunks chopped up finely.  (you can also add some deveined mini shrimp)
1 cup finely diced fresh broccoli..I mainly use the heads and not the thicker stems
1 cup finely diced fresh cauliflower
2 green onions chopped finely
2 carrots peeled and grated

Sauce
1 cup Miracle Whip salad dressing
1/4 cup Western dressing (you can add a little more if it seems to salad dressingy)
1/4 cup milk
some salt and pepper to taste
Whisk all together until creamy and smooth, pour over the veggie mixture and toss until well coated.  taste for seasoning..this is where I add more salt, pepper or western dressing.  sprinkle with paprika for color.


Wednesday, December 17, 2014

Cherry Almond Bread

We all exchange little holiday gifts at work this time of year.  I have made this bread in the past and brought it in and it is gone within literally minutes, so this year I thought I'd make everyone a mini loaf with a pretty red ceramic mini loaf pan it was baked in because it looked so festive to me.  The bread calls for red maraschino cherries, but at Christmas I mix them with the unflavored green ones if I can find them to make it ever more holidayish..new word in my vocabulary only.  I hope they bake okay in the oven..might have to rotate them or bake them longer..we'll see..keeping my fingers crossed. 

Here is the recipe..you can make 7 mini loaves or 2 regular sized loaves with it..

CHERRY ALMOND BREAD:

mix in the order given..I use the hand mixer once I get everything in the bowl to make sure it's blended well and then add the cut up cherries and almonds and hand stir those in..

2 cups sugar
1-1/2 cups oil
2 eggs
1 tsp vanilla
3 cups flour
1 tsp salt
1-1/2 tsp baking soda
1 can Solo almond FILLING, NOT PASTE-you will find it by the poppyseed filling etc
1/4 cup of the juice drained from the cherries
1 regular size can (12 oz) evaporated milk

1 cup sliced almonds
1 cup maraschino cherries cut up in smaller pieces-I use a scissors

spray pans with cooking spray (I usually cut a piece of parchment paper to fit in the bottom so it doesn't stick when removing, but if you spray it good it should be okay.)  Bake at 325 degrees for 45-60 minutes or until center is baked-test with a toothpick-shouldn't come out gummy. 



Tuesday, December 16, 2014

School Lunch Pizza Burgers

I used to make these pizza burgers a lot when the kids were all home..they were quick, made a lot and the kids loved them.  I actually got the recipe from my husband, Dave, who showed me how to make them.  He got the recipe from his high school cafeteria recipe book the cooks had made for a fund raiser at Cooper High School.  He said it was the only recipe that was any good in the cookbook, so hard to say how many were sold.  What's funny is they just "revived" it from the archives and had another printing made just last summer for an anniversary celebration..He graduated in "69, so maybe it was a 50th?  Anyway, you don't have to buy the cookbook to get the one good recipe, because here it is..

SCHOOL LUNCH PIZZA BURGERS:

1 pound good hamburger browned and crumbled finely, salt and pepper, (fork work good to smoosh it) and some finely chopped onion fried with it. 

add:  one 6 oz  can tomato paste, 1 tsp sugar sprinkled over the whole thing, 1 tsp garlic powder , and 3/4 tsp Italian seasoning stirring well to combine evenly.  Taste and add a little more salt and pepper if needed.   Remove from heat.  stir in 1 cup shredded American cheese, about 1/2 lb.  try not to stir it too much so it has chunks of cheese throughout.  I shred it from a block, which seems to be harder to find, but deli's usually have it and they can cut you a chunk.  (I got mine at walmart after searching for the block of Kraft/ Bongaard's etc and not finding it).  Take slices of thin white bread and spread the mixture over it to the edges. (You can also use halves of hamburger buns)  Lay on a sheet of aluminum foil in a 425 degree oven until the top and underneath side of bread is slightly toasted..about 12 minutes?  Careful..they are hot, so use caution..

you can play with these too adding olives, pepperoni etc..whatever you like on pizza will work..


Tuesday, December 9, 2014

Joe's Date Bars day

Joe loves date baked goods.  He used to love when his Grandma made date cookies, but I don't think I have any of her recipes so his date fix from me is date bars.  Dates have gotten a little bit pricey just like everything out there these days, so I only bought an 8 ounce package and made an 8 x 8 pan of them today, half the recipe that fits in a 9 x 13 pan, but it will be enough to pacify him for a few months, (I think), especially when I have lots of cleaning and decorating to do for Christmas and I am not making a lot of headway, it seems, and took the time today to make them.  I didn't feel the best today when I woke up, headachy and my stomach was weird, but things improved as the day went on so I baked them. 

Here is the recipe:

DATE BARS:

http://www.pillsbury.com/recipes/date-bars/161190e9-c03b-493f-8fc8-c0b4f3e96820?p=1

Saturday, December 6, 2014

Second Sunday Shawl Done

Today I finished my second Sunday Shawl that someone from my workplace ordered for her mother-in-law for Christmas.  I must say this one took me much longer to do than my first one.  I really have found that I am not a person who could mass produce products..I think it's because the curiosity to see what it looks like and to see if I can even do the pattern is over, so it's just not as much fun for me and I slack off..not sure what that says about me, but it's a fact nonetheless.  Anyway, I was afraid it was going to be kind of boring because she wanted the main body of it in blue as it's her mother-in-laws favorite color, but I think it turned out quite pretty if I say so myself..here it is..
 
and here is a close up of the border

Will there ever be a third?   We'll see....

 

Wednesday, December 3, 2014

Old Fashioned Chicken Noodle Soup

This is my husband, Dave's, favorite soup.  It seems like a lot of friends are getting bad colds, sore throats etc, so I decided I should get prepared for it hitting our house soon and made a batch of my homemade chicken noodle soup.  I am off from work today and you definitely need a day off to make this because it takes time.  I also make the noodles which are very easy to make for it because that's his favorite part.  I am the opposite and like tiny thin noodles in my soup, but every so often I make it like he likes because I am just that way..here's how it goes..

OLD FASHIONED CHICKEN NOODLE SOUP:

(I use my double cooker with the strainer in it-nice to just pull out the chicken and other additions so easy, but you can just use a big heavy kettle and remove everything from the broth too if you don't have one.)

Fill kettle about half full of water, put in strainer part and add clean whole chicken, 1 small diced onion, 2 carrots chopped large, and 2 stalks celery chopped large..don't need to be fancy, this is just for the broth and will be thrown later on anyway..2 bay leaves, salt and pepper well.  bring to a boil, cover, reduce heat to a low simmer and let it cook until the chicken legs are falling away from the chicken, a couple of hours or so..remove the chicken to cool a little and throw the other items away.  set the broth aside so some of the fat rises to the top and then skim that off.  after skimming, put the broth back on the stove and add two cleaned and small diced carrots, 2 stalks of celery finely diced and a little finely diced onion, salt and pepper to taste and 4 bouillon cubes or chicken base (about 3 Tablespoons)..after the chicken has cooled enough to easily handle, remove it from the bones toss the skin and any extra fat or icky parts.  then chop and add most of it, or all of it if you want tons of chicken into the broth.  Add the noodles (recipe below) or whatever kind of noodle  you prefer, cooked until they are tender.  eat. 




NOODLES:

1 cup flour
1/4 tsp salt
2 Tablespoons water
1/2 teaspoon oil
1 egg, beaten

In a small bowl, combine flour and salt, blend well.  Make a well in the center, add water, oil and egg.  gradually work flour into the liquid to form a dough.  on a floured surface knead until dough is smooth, about 2-3 minutes.  form into a disk and wrap in plastic or a ziplock baggie and let rest at room temp 1 hour. 

on a lightly floured surface roll dough out as thin as possible into a rectangle.  starting with shortest side, roll up into thirds.  cut into 1/4 inch slices, unfold slices and cut on the fold lines, or into size you like.  drop noodles into soup.  after soup returns to a boil cook uncovered for 5-10 minutes or until noodles are tender, stirring occasionally.  *This makes a big batch and they expand, so you might want to only use half or so of the batch, otherwise you will have chicken hotdish with the leftovers..