1 pkg dry onion soup mix
2 lb ground beef
2 cans cream of mushroom soup
2 cups sour cream
egg noodles (enough for your family)
Cook hamburger and onion soup mix in large skillet. Drain. Put cooked meat in back in the skillet and add canned soup and sour cream. When it is warm serve it over cooked egg noodles! Top with extra sour cream if desired. Very simple! Very easy!
(I normally serve this with cooked green beans and bread and butter)
1/30/09
1/29/09
Strawberry Limies
2 cups crushed ice (crush in blender)
1 cup fresh or frozen strawberries
4 tsp. powdered sugar
1/2 cup ginger ale or 7-Up
1 small lime, squeezed
Blend all ingredients in blender and pour in glass! Drink immediately!
1 cup fresh or frozen strawberries
4 tsp. powdered sugar
1/2 cup ginger ale or 7-Up
1 small lime, squeezed
Blend all ingredients in blender and pour in glass! Drink immediately!
No Drip Popsicles
1 (6oz) pkg. jello
1 pkg. Kool-Aid
1 cup sugar
2 cups hot water
2 cups cold water
Buy the same flavored Kool-Aid and Jello (or two that mix well!) Combine first four ingredients and stir until dissolved. Add and mix the cold water. Pour into containers. Freeze one hour, then add sticks. Freeze overnight.
1 pkg. Kool-Aid
1 cup sugar
2 cups hot water
2 cups cold water
Buy the same flavored Kool-Aid and Jello (or two that mix well!) Combine first four ingredients and stir until dissolved. Add and mix the cold water. Pour into containers. Freeze one hour, then add sticks. Freeze overnight.
Mom's Ravioli
I have not tried this yet. Homemade ravioli intimidates me, but this looks pretty straightforward. I've had it in my "to try" file for awhile. If you make it before I do, let me know how it goes.
Dough:
4 eggs
2 1/2 cups water
8 cups flour
Filling:
2 (10 oz.) bags spinach
2 lb. hamburger
2 cloves garlic
Fresh parsley
salt
1/2 cup Parmesan cheese
2 egg yolks
1/2 c. bread crumbs
Dough: Start with eggs in a bowl. Scramble them and pour in the water. Mix in flour. Mix well with hands and knead on floured board or table, until dough no longer sticks.
Filling: Break spinach; clean and cut into small pieces and boil. (I think you might be able to just add baby spinach right to the hamburger mixture and wilt it down without boiling it...not sure.)
Brown hamburger with garlic, salt and small amount of parsley. Drain oil. Add Parmesan cheese, egg yolks and bread crumbs.
Roll out dough and cut into circles or squares. Fill with 1 spoonful of filling. Cover with second piece of cut dough and seal edges. Let dry about 1 hour before refrigerating. Cook as you would spaghetti or macaroni until it's tender and floats to the top of boiling water. Serve with sauce of your choice.
Dough:
4 eggs
2 1/2 cups water
8 cups flour
Filling:
2 (10 oz.) bags spinach
2 lb. hamburger
2 cloves garlic
Fresh parsley
salt
1/2 cup Parmesan cheese
2 egg yolks
1/2 c. bread crumbs
Dough: Start with eggs in a bowl. Scramble them and pour in the water. Mix in flour. Mix well with hands and knead on floured board or table, until dough no longer sticks.
Filling: Break spinach; clean and cut into small pieces and boil. (I think you might be able to just add baby spinach right to the hamburger mixture and wilt it down without boiling it...not sure.)
Brown hamburger with garlic, salt and small amount of parsley. Drain oil. Add Parmesan cheese, egg yolks and bread crumbs.
Roll out dough and cut into circles or squares. Fill with 1 spoonful of filling. Cover with second piece of cut dough and seal edges. Let dry about 1 hour before refrigerating. Cook as you would spaghetti or macaroni until it's tender and floats to the top of boiling water. Serve with sauce of your choice.
Quick and Easy Quiche
3 eggs
1/2 c. Bisquick mix
1/2 c. melted butter
1 1/2 c. milk
1/4 tsp. salt and pepper
1 c. shredded cheese
1/2 c. ham, bacon or seafood
diced frozen broccoli (optional)
Place all ingredients except cheese and meat in blender. Blend for a few seconds until well incorporated. (You can also use a whisk or mixer to do this) Pour into greased 9 inch pie pan or baking dish. Sprinkle with cheese and meat on top. Push gently below surface of egg mixture with back of spoon. Bake at 350* for 45 minutes. All to "set" for 10 minutes before slicing.
1/2 c. Bisquick mix
1/2 c. melted butter
1 1/2 c. milk
1/4 tsp. salt and pepper
1 c. shredded cheese
1/2 c. ham, bacon or seafood
diced frozen broccoli (optional)
Place all ingredients except cheese and meat in blender. Blend for a few seconds until well incorporated. (You can also use a whisk or mixer to do this) Pour into greased 9 inch pie pan or baking dish. Sprinkle with cheese and meat on top. Push gently below surface of egg mixture with back of spoon. Bake at 350* for 45 minutes. All to "set" for 10 minutes before slicing.
1/28/09
Indoor S'mores
8 c. Golden Grahams cereal
6 c. miniature marshmallows
1 1/2 c. chocolate chips
1/4 c. light corn syrup
5 Tbs. butter or margarine
1 tsp. vanilla
1. Butter a 13x9-inch pan. Measure cereal into large bowl.
2. Microwave 5 cups of the marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl uncovered on high 2 minutes to 3 minutes 30 seconds, stirring after every minute, until mixture can be stirred smoothly.
3. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
4. Press mixture in pan, using buttered back of spoon. Let stand uncovered for at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.
6 c. miniature marshmallows
1 1/2 c. chocolate chips
1/4 c. light corn syrup
5 Tbs. butter or margarine
1 tsp. vanilla
1. Butter a 13x9-inch pan. Measure cereal into large bowl.
2. Microwave 5 cups of the marshmallows, the chocolate chips, corn syrup and butter in large microwavable bowl uncovered on high 2 minutes to 3 minutes 30 seconds, stirring after every minute, until mixture can be stirred smoothly.
3. Stir in vanilla. Pour over cereal in bowl; quickly toss until evenly coated. Stir in remaining 1 cup marshmallows.
4. Press mixture in pan, using buttered back of spoon. Let stand uncovered for at least 1 hour, or refrigerate for a firmer bar. For bars, cut into 6 rows by 6 rows. Store loosely covered at room temperature up to 2 days.
Cilantro Lime Salsa
4 cans (16 oz.) diced tomatoes in tomato puree
1 can (8 oz.) tomato sauce
1-2 bunches of washed cilantro
1-2 lg. jalapeño peppers (depending on desired heat)
2 cloves of garlic, pressed or minced
1 med. white onion, coarsely chopped
garlic salt, to taste
juice from 1 fresh lime
Wash all of the produce well in cold water. In a large bowl, combine the diced tomatoes, tomato sauce and onion. In your food processor, combine the cilantro, peppers and garlic. Process this mixture until all is very fine, then add the mixture to the tomato mixture and season with the garlic salt to taste. Slice lime in half and squeeze juice into salsa. Pulse entire mixture once more if a finer texture is desired.
Seal in an airtight container and refrigerate until next use. Use within 3-4 days.
1 can (8 oz.) tomato sauce
1-2 bunches of washed cilantro
1-2 lg. jalapeño peppers (depending on desired heat)
2 cloves of garlic, pressed or minced
1 med. white onion, coarsely chopped
garlic salt, to taste
juice from 1 fresh lime
Wash all of the produce well in cold water. In a large bowl, combine the diced tomatoes, tomato sauce and onion. In your food processor, combine the cilantro, peppers and garlic. Process this mixture until all is very fine, then add the mixture to the tomato mixture and season with the garlic salt to taste. Slice lime in half and squeeze juice into salsa. Pulse entire mixture once more if a finer texture is desired.
Seal in an airtight container and refrigerate until next use. Use within 3-4 days.
Don't Be Shy!
Hello all! Don't be shy! You can begin posting your recipes whenever you have the time and/or desire to do so. I am hoping this will help me get re-ignited in my fading desires to cook meals day in and day out! I am looking forward to seeing more of yours! Start Posting! Many of you are already bloggers, but if you have questions on how to post just let me know!
NOTE: This blog's name and address will change on Saturday 2/14/09 to www.therecipepatch.blogspot.com mark your calendars!!!
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