Broccoli Salad
1 15 oz pkg. broccoli, or equivalent fresh, flowerette part only
1/2 C grated cheddar cheese
1/8 C raisins
3 T red onion, finely chopped
1/2 C mayonaise (preferrably NOT low-fat)
2 T sugar
2 t lemon juice
3 T crumbled bacon
Blanch broccoli in boiling water for 1 minute. Drain and cool. Add raisins,
cheese and red onion. Mix together mayonaise, sugar and lemon juice. Stir into
broccoli mixture to coat. Top with bacon. Serve immediately.
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Big Batch Do Ahead Chicken
I buy a 10# package of chicken leg put all 10# into the largest kettle I own,
add a couple of chopped onions, garlic powder, and poultry seasoning, cover
with water and boil until the chicken is falling off of the bone.
I lift the chicken pieces from the water onto a large platter and allow them
to cool to room temperature. When the chicken is cool I skin and de-bone it
and sort the meat by the size of the pieces putting the smallest pieces back
into the kettle of broth. The chicken meat is put into plastic freezer bags
or containers, dated and labeled. When I'm in a rush for a quick meal the pre-cooked
and boned chicken is ready to grab out of the freezer and toss into fajitas,
stir fry, casseroles, chicken salad, etc.
The broth goes into the refrigerator over night. The next day I remove the
fat from the top of the broth. Then I add a pound of carrots cut to size and
start cooking. When the carrots are tender I add a bunch of diced celery, whatever
other veggies strike my fancy, and sliced mushrooms. If necessary I add some
chicken boullion and additional spices. Just before serving I add cooked rice.
If you enjoy spicy, add a 10 oz. can of diced tomatoes with green chilis and
serve with grated cheese and corn chips.
Any of the chicken rice soup that isn't eaten can be frozen for future use.
At our house it just goes into the frig because Fred enjoys eating the same
thing for several days in a row.
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Fresh Pico de gallo
2 medium tomatoes. diced
2 or 3 slices sweet yellow onion, diced
1/4 cup fresh cilantro, chopped
1/8 t garlic powder
sprinkle of cumin
juice of 1/2 lime
1T olive oil
salt and pepper to taste
Combine all ingredients and allow to stand for several hours before serving
with your favorite Mexican food.
Variations: Add chopped avocado, bell pepper, or jalapeno.
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Irresistible Banana Pudding
Be prepared with instructions on how to prepare
this recipe if you take it as a dish for a function. It's for certain
that people will be asking what you put in it to make it taste different from
other banana puddings.
2 small packages instant vanilla pudding mix
3 cups milk
1 can Eagle Brand condensed milk
1 large carton (16 oz.) Cool Whip, thawed
12 oz. box vanilla wafers
4-5 bananas, sliced
Combine puddings, milks and Cool Whip. I line a serving dish with vanilla
wafers, then add pudding mixture, bananas and then vanilla wafers alternately
ending on top with pudding. Garnish the top with wafer crumbs.
Food for Thot: The bee will not sit on a flower that
has no nectar. Neither should the Christian entertain a thought
that does not feed his spirit. -William Gurnall
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Quickly Lemon Pie
This recipe is so easy, quick and so delicious.
If you are looking for a quick dessert to make, this is the one. If
you haven't tried this recipe, you must give it a try. A little taste
and you'll come back for more. - Betty
1 6 oz. can frozen lemonade (thawed)
1 can Eagle Brand milk
1 large (16 oz.) container of Cool Whip
Fold together and pour into a prepared graham
cracker crust. Refrigerate before serving. (To garnish, I crush
a graham cracker and sprinkle some on top before serving.)
Food for Thot: To hunger and thirst after righteousness
is a sign of health, for a craving soul is a thriving soul. -
William Gurnall
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