Modified Green Bean Casserole
Another family favorite! My husband would eat this every day if he could!
Start with:
1 can (10 3/4 oz.) Campbell’s® Cream of Mushroom Soup
- 3/4 cup milk
- 1/8 tsp. black pepper
- 2 pkgs. (9 oz. each) frozen cut green beans, thawed* (I actually prefer to use 2 cans of French Cut Green Beans that have been drained instead of the frozen variety)
- 1 1/3 cups French’s® Original French Fried Onions
1/2 package Bacon (Beef Bacon doesn’t work well with this) cooked and chopped into small bits.
1/2 can (or more if you like) Water Chestnuts Diced
Combine all ingredients remembering to set aside one half of the French Fried Onions, in 1.5 quart baking dish.
Bake at 350ºF for 30 minutes or until hot. Stir. Sprinkle with remaining remaining French Fried Onions. Bake 5 minutes or until onions are golden.
Add comment June 7, 2009
Simon Monez
Tags: Holiday / Event Ideas, Modified Green Bean Casserole, recipe, recipes
Mama’s Boiled Cookies
Every time I visit my parents I make a special request for Boiled Cookies. I love to eat these when they are just cool enough to touch. YUM!
2 cup granulated sugar
3 tablespoons cocoa
2 dashes salt
1/2 cup milk
1/4 cup butter or margarine
3 cups quick-cooking oats
1 teaspoon vanilla extract
1/2 cup peanut butter (I prefer crunchy)
Bring to a boil sugar, cocoa, salt, milk and butter. Cook to soft ball stage. Remove from heat. Add oats, peanut butter, and vanilla. Stir until the mixture just begins to hold shape.
Drop by teaspoonful on waxed paper. Allow to cool.
Add comment June 6, 2009
Simon Monez
Tags: Desserts, Mama's Boiled Cookies, recipe, recipes
Tomato-onion-cheese Casserole
4 cups (1 lb.) thinly sliced onion
4 med-size ripe tomatoes (2 lb.), peeled and sliced
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dried basil leaves
6 slices processed american cheese,cut in half
1/2 cup pkg. bread crumbs
3 tbs. butter or margerine,melted
Preheat oven to 350F. Lightly grease 1 1/2-quart casserole.
In 1 inch of boiling water in med. saucepan,cook onion,covered,10 min; drain.
In prepared casserole,layer,in order,half of tomatoes and onion. Sprinkle with half of salt,pepper,and basil. Top with half of cheese. Repeat.
Toss bread crumbs with melted butter,and sprinkle over top of cheese. Bake uncovered,30 to 35 min,or until tomatoes are tender.
Makes 6 servings.
Add comment June 6, 2009
Simon Monez
Tags: recipe, recipes, Side Dishes, Tomato-onion-cheese Casserole
Pistachio Bread
Pistachio Bread
1 box yellow cake mix
2 sm. Boxes instant pistachio pudding
1/2 C. oil
2 eggs, beaten
1 C. nuts, chopped.
Mix all ingredients well. Then fold in nuts. Bake for 45 to 60
minutes (or until toothpick inserted comes out clean. Put into 2
loaf pans.
Add comment June 2, 2009
Simon Monez
Tags: Desserts, Pistachio Bread, recipe, recipes
Chocolate Brulee With Raspberries
Got this from a magazine.. not sure which one…
Ingredients:
8 egg yolks
1/3 cup sugar
2 cups heavy cream
2 oz. Semi-sweet chocolate (melted)
Raspberries
Directions:
- Preheat oven to 300F.
- In a large bowl, beat together the egg yolks and sugar with an electric mixer
until thick and pale yellow. Mix in the heavy cream and melted chocolate.
- Pour the mixture through a fine sieve into a large measuring cup. Divide
among six ramekins and add raspberries to each brulee.
- Place on a large baking sheet pour hot water in until level reaches half way
up the sides. Bake for 45 minutes.
- Before removing from the oven, wiggle the pan slightly – there should be a
little movement in the center of the custard.
- Carefully remove from oven and leave in water until cooled.
- Remove from pan and chill 2 hours or covered overnight.
- When ready to serve, top each with 2-3 teaspoons of sugar. Use a hand-held
torch to melt the sugar.
Tips:
- Despite the popular French name creme brulee, the British also claim to have
invented this dessert, which they call burnt cream.
- No torch in the house? Place the brulee no more than five inches under the
oven broiler for about two minutes. Watch it carefully so it doesnt burn!
Add comment June 2, 2009
Simon Monez
Tags: Chocolate Brulee With Raspberries, Desserts, recipe, recipes
Portuguese Baked Beans
This is a dish that I have had the pleasure of eating at my neighbour’s. Very easy to make in the slow cooker. It reminds me very much of a bean soup that I make that we used to eat all the time in the fall and winter. I like the chourico for it’s tanginess in this recipe, compared to the sausage I make which would be in my traditional bean soup.
Ingredients:
2 Tablespoons olive oil
1 Tablespoon butter
1 Onion, finely chopped
2 Garlic cloves, minced
1 Bay leaf
5 Whole allspice
1 Tablespoon tomato paste(or more if you want more tang to it)
1 Tablespoon pimento paste
1 Teaspoon salt
1/2 Pound smoked bacon(not packaged bacon)
1 Chourico sausage, diced
3 Cups navy beans, soaked and drained
1 Bottle of beer
1 Cup water
1 Tablespoon white sugar
Directions:
In a skillet on low heat, cook the onion and garlic with butter and oil until they are soft and the onion is transparent. Add bay leaf, allspice, tomato paste,pimento paste and salt. Simmer until all ingredients are blended together, about 5 minutes.
Chop bacon into cubes. Cut sausage into rounds and then slice again into quarters. Add to skillet and fry slowly for about 10 minutes. Meanwhile, pour drained beans into a large deep pan. Set aside. Add beer to the skillet and bring to a boil. Return to a simmer and add the water. Cook about 3 minutes longer, then pour mixture into the beans and stir. Add sugar.
Pour beans in slow cooker and turn it to high for about 8 or 9 hours.
Serves 6 people.
Serve with a nice crusty bread. If you like you could add some red pepper flakes to spice it up a bit or select a spicy chourico for some heat. It is also great served over noodles.
Add comment June 2, 2009
Simon Monez
Tags: Portuguese Baked Beans, recipe, recipes, Soups / Stews
Warm Spiced Lentils
1 tablespoon olive oil
2 cups chopped onion
1 tablespoon finely chopped peeled fresh ginger
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper, divided
2 tablespoons minced garlic
2 teaspoons ground cumin
2 teaspoons curry powder
1 teaspoon ground coriander
2 1/2 cups water
2 cups chicken broth
2 cups dried lentils
3 bay leaves
1 cup plain yogurt
3/4 cup tomato puree
Heat olive oil in a Dutch oven over medium heat. Add chopped onion, ginger, salt, and 1/2 teaspoon pepper; cover and cook 10 minutes or until soft, stirring occasionally. Stir in minced garlic, cumin, Homemade Curry Powder, and ground coriander; cook 1 minute. Stir in water, chicken broth, lentils, and bay leaves; bring to a boil. Reduce heat; cover and simmer for 2 hours or until tender. Uncover and cook 5 minutes or until most of liquid is absorbed. Remove from heat; cool slightly. Discard bay leaves. Gradually stir in 1/4 teaspoon pepper, yogurt, and tomato puree; cook over low heat 5 minutes or until thoroughly heated.
Add comment June 1, 2009
Simon Monez
Tags: Pasta, recipe, Rice, Warm Spiced Lentils
Crescent Rolls
Some to bake, some to freeze and enjoy later!
1/2 cup warm water
2 packages dry yeast
3/4 cup sugar
1 cup crisco shortening
1 1/2 cups boiling water
1 teaspoon salt
2 eggs
6 cups sifted flour
Dissolve yeast in warm water with a pinch of sugar and let rest for 5 minutes. Put Crisco in mixer bowl; add sugar and pour boiling water over all. Mix at low speed to combine and dissolve sugar and shortening. Continue beating until the mixture has cooled to 150º add salt, eggs and beat. When shortening mixture has cooled to 105-115º, add yeast. Add sifted flour, 1 cup at at time, mixing well after each addition. Place in refrigerator until ready to use, at least 3 hours. Or let rise in a warm place until doubled in bulk about 11/2 hours. If refrigerated, dough will keep in the refrigerator for about a week. Keep dough covered and punch dough down occasionally. I never let this dough sit in the refrigerator for more than 3 days. (If kept longer, the dough takes longer to rise and they will take on a “sourdough” type flavor.)
When ready to use, allow refrigerated dough to warm on the counter 10 minutes. Divide dough into 4 equal parts. Take 1 part dough and roll out into a 14 inch circle on a well floured surface. Cut circle into quarters, each quarter into 3 equal size pieces. Start at wide end and roll to the point. Curve roll into a crescent shape and place on greased baking sheet and let rise 30 minutes, covered. Preheat oven to 375º and bake until slightly tan if you will freeze the rolls (8-10 minutes baking time) or until fully browned (12-15 minutes)for immediate use.
You can shape the dough into any desired shape, try rolling in small balls, topping with sesame, poppy or caraway seeds and bake in mini muffin pans. Allow to rise 30 minutes. Mini muffin size rolls take 10-12 minutes to bake completely. I have even made sandwich rolls from this dough by rolling dough into palm size balls and allowing to rise for 30 minutes. Sandwich rolls take 15-20 minutes to bake, keep a close watch in these rolls as every one makes their rolls different sizes.
If you have prebaked rolls to freeze, cool rolls completely and wrap in foil or place in freezer bags. Allow rolls to thaw completely and brown and serve by placing on baking sheet and baking at 375º for 3-5 minutes.
This recipe makes about 5 dozen rolls but it depends on the size that you make your rolls. This recipe can be doubled with no problem.
The rolls are soft and tender, with no kneading.
Of course, a mixer is a must. Enjoy!
Add comment June 1, 2009
Simon Monez
Tags: Breads, Crescent Rolls, recipe, recipes
Grandmoms Southern Fried Chicken With Milk Gravy
Ingredients:
2 eggs
2 tablespoons milk
1 1/4 c. all-purpose flour
1 1/2 tsp. pepper
1/4 tsp. ground cumin
1/4 tsp. dried oregano
1/4 tsp. paprika
2 broiler fryer chickens (3 3 1/3 lb. each) cut up
1 c. shortening
Milk Gravy Ingredients:
1/4 c. all-purpose flour
1/2 tsp. salt
1/8 tsp. pepper
1 c. milk
1 c. water
1/8 tsp. browning sauce (optional)
Fresh oregano (optional)
Directions:
In a medium bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture.
Melt shortening in hicken Fryer; brown chicken on both sides. Cover and cook over low heat for 45 minutes or until juices run clear. Remove chicken from fryer; keep warm. Reserve ¼ cup drippings in fryer for gravy.
To make gravy, stir flour, salt and pepper into reserved drippings in fryer. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to fryer. Bring to a boil; boil and stir for 2 minutes. Add browning sauce if desired. Serve gravy with chicken. Garnish with oregano.
Serves 8
Add comment May 31, 2009
Simon Monez
Tags: Grandmoms Southern Fried Chicken With Milk Gravy, Main Dish, recipe, recipes
Black Bottom Pecan Pie
Black Bottom Pecan Pie
This is another simple pie to make—add chocolate chips and cocoa under the traditional pecan pie filling. It looks like a pecan pie but has a surprise chocolate layer.
Ingredients
1/2 cup milk chocolate chips
2 tablespoons cocoa
4 large eggs
1/3 cup brown sugar
1/3 cup granulated sugar
1/2 cup light corn syrup
1 tablespoon vanilla extract
4 tablespoons butter, melted
1 1/2 cups pecan halves
1 nine-inch pie shell
Directions
Preheat the oven to 350 degrees.
1. Mix the chocolate chips and cocoa in a bowl. Spread the mixture on the bottom of the unbaked pie shell.
2. In a large bowl, beat the eggs, brown sugar, and granulated sugar together. Add the corn syrup, vanilla, and melted butter. After the filling is well mixed, stir in the pecans. Pour the filling into the pie shell over the chocolate.
3. Bake for 40 to 45 minutes or until the pie tests done. Cool in the pan on a wire rack.
Test for doneness in one of two ways. Jiggle the pie gently to see if the filling is still liquid. The center will still be slightly soft but the heat of the pecan pie will continue to cook the filling after the pie is removed from the oven. If you are not confident in this method, insert a thin-bladed knife one inch from the center. If it comes out clean, your pecan pie is done.
Add comment May 30, 2009
Simon Monez
Tags: Black Bottom Pecan Pie, Desserts, recipe, recipes
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