Ingredients:
- cream cheese
- cranberry sauce
- chopped turkey
- sliced bread
Spread cream cheese over your bread or toast. Top with cranberry sauce then chopped turkey. Then top with another piece of bread or toast and enjoy.
A list of recipes I have personally tried and know to be quick and easy. Plus some of my own (or my family's) personal favorites, which may or may not be quick.
Spread cream cheese over your bread or toast. Top with cranberry sauce then chopped turkey. Then top with another piece of bread or toast and enjoy.
Preheat the oven to 300F.
Combine in a large bowl oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts.
In a saucepan, heat brown sugar, water, oil, honey, salt, cinnamon and vanilla until sugar is dissolved--do not boil. Pour syrup over dry ingredients and stir till well-coated.
Spread on baking sheets with sides and bake 20 to 30 minutes stirring occasionally. Cool. Add dried fruit.
Store in air tight containers. If stored in a cool dry place will last 6 months. (I've never gotten to test the truth of that statement as it always disappears very quickly in my house.)
Makes 24 to 27 cups of granola cereal.
Combine first five ingredients and mix well. Heat half oil in pan over medium high. Add carrots and celery and stir-fry 3 minutes. Remove vegetables and set aside. Heat remaining oil and stir-fry pork 3 minutes. Return vegetables to skillet. Stir in sauce and nuts. Cook over medium heat until sauce thickens and boils.
Preheat oven to 350 F. In a 6 to 8 quart Dutch oven brown meat on both sides in hot oil. Drain off excess fat. In a small bowl stir together wine, 1/3 cup water, basil, garlic salt, and 1/2 tsp pepper; pour over meat. Cover and bake for 1 1/2 hours.
In a small saucepan melt preserves; pour over roast. Add potatoes, carrots, rutabaga, and onion to Dutch oven around meat. Cover and bake 45 minutes to 1 hour longer or until meat and vegetables are tender, stirring vegetables once during cooking. Transfer meat and vegetables to serving platter; cover to keep warm.
For gray, measure juices and skim off fat. If necessary, add enough water to juices to equal 1 1/2 cups. Return to pan. Stir together the cornstarch and cold water. Stir into juices in pan. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with meat and vegetables. Makes 8 servings.
Preheat oven to 350 degrees.
Place fruit in a 8 inch pan.
Mix flour, sugar and baking powder. Cut in butter. Add milk. Pour over fruit and bake for 40 minutes.
Spread black beans lightly over half of tortilla. Add half that amount of tomatoes to the black beans. Cover with cheese. Lightly sprinkle with cumin. Fold over tortilla. Fry in a pan of hot oil.
Note: I usually turn my oven to warm and place finished tortillas in the oven till I've finished frying all the tortillas I will need.
In a small saucepan add the rice and two cups water. Bring to a boil. Simmer, covered for 15 to 20 minutes.
Meanwhile, brown the hamburger with the onion. Drain off grease. (Do not rinse!) Add the condensed soup and the sour cream. Chop and add the mushrooms.
When the rice is finished cooking top with the sauce and serve with your favorite vegetable.
Peel and cut your potatoes into bite-sized bits. Depending on your definition of bite-sized boil for 10 to 15 minutes. Season the boiling potatoes with celery salt.
Fry the bacon till it is very crisp.
When the potatoes have finished cooking, drain and spread upon a cookie sheet. Sprinkle lightly with lemon pepper and garlic salt.
(Note: I didn't measure the spices when preparing the dressing so these measurements are all approximations.)
In a bowl, add 1 tablespoon of chives, 1/2 teaspoon paprika, dash of crushed red peppers, 1 teaspoon rosemary (crushed). Mix the dry ingredients.
Then add a healthy splash of apple cider vinegar, about 1 1/2 tablespoons. Crumble the bacon and add to mixture. Crumble 1/8 cup of cheese and add to mixture. Finally add enough mayonnaise to evenly coat everything (don't forget to add a little extra for the potatoes).
The dressing will be strong in flavor, but when you add the potatoes the flavor will become less intense. The potatoes can be added when they have cooled. I recommend refrigerating for about an hour before serving.
Combine vegetables, one cup water and chicken bullion in a large saucepan and bring to a boil. Reduce heat. Simmer, covered for 4 minutes.
While that is simmering combine milk, flour and pepper and mix well. Add to saucepan. Cook and stir until thickened. (If you don't stir well the flour may clump.) When bubbly cook for 1 minute more. Add cheese. Cook and stir until just melted.