EASY BLUE CHEESE BRUSCHETTA

YOU WILL NEED:

Cookie sheet
Bowl
Knife, sharp and butter
Spoon
Measuring spoons
Pastry brush
Plate for serving
Oven at 450°


INGREDIENTS:

Small loaf of Italian bread cut diagonally about 1/2 inch thick
1 pint of cherry tomatoes cut in half
1/3 cup olive oil
1 jar or bottle of Blue cheese dressing
1/4 cup onion diced small
1 heaping tbsp. minced garlic
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. red wine vinegar
5 or 6 Basil leaves cut into small slices   (OPTIONAL)


1.  Brush or spread some of the olive oil on one side of the bread slices and place on cookie sheet.
     Bake for 5 to 8 minutes, just until crisp.

2.  Put tomatoes, garlic, salt, pepper, rest of olive oil, vinegar and onion in bowl and gently stir.  Let sit for 10 to 20 minutes to let the tomatoes absorb the flavors.

3.   Pour or spoon the dressing on each slice of bread.

4.   Spoon tomato mixture on to each slice of bread, pour most of the oil off of the spoon first.

5.  If using Basil, sprinkle it over the tomatoes.


SERVING HINTS:   Serve as an appetizer before dinner or lunch.  The above recipe is for Bruschetta.  If you want  Crostini, just buy a baguette loaf.  The only difference between the two is the size.  You could also add small pieces of ham and have them for lunch.  Another idea would be to sprinkle the tomatoes with Parmigiana cheese.  Have fun and mix it up.  Make your own.

SERVES:  4 to 8

CARAMEL APPLE CROSTATA

YOU WILL NEED:  Cookie sheet lined with parchment paper or foil
                                   Lg. spoon
                                   Oven to 350°

INGREDIENTS:   1 pie crust (found next to the biscuits in dairy) unrolled
                                1 can apple pie filling
                                3/4 cup caramel (used as a dip for apples, the fat free is great)
                                cinnamon, optional


1.  Lay pie crust on lined cookie sheet.
2.  Spread about 3/4 of the caramel on crust up to 1 inch of edge.
3.  Pour the can of apple pie filling and spread over caramel.
4.  Drizzle the rest of the caramel on top of the apples.
5. Fold up the edge of the pie crust and overlap when you have to.
6.  Bake until the crust is golden brown. (about 15 minutes)


SERVING HINTS:    Serve with ice cream or whipped topping.  Can be served warm or cold.

SERVES:  4-8

CHEESY SHELLS CASSEROLE

CHEESY SHELLS CASSEROLE

YOU WILL NEED:   Sauce pan

                                    Large spoon

                                    Strainer

                                    Oven to 350°

INGREDIENTS:      1  Box shells and cheese

                                   1  15 oz. can veg-all, drained

                                   1  15 oz. can diced tomatoes, drained

                                   1 1/2 cups of diced ham, Polish sausage or hot dogs

                                   6  green onions cut into small pieces

                                   Spices (salt, pepper, garlic powder, seasoned salt any spice you like.)

1.     Bring water to boil then add shells and meat.

2.     When the shells are almost done, drain and return to pan.

3.     Add rest of ingredients, except onions, and cheese packet.  Stir well.

        (If it is dry you can add some milk or some of the pasta water.)

4.     Bake for 30 to 40 minutes or until it is heated through.

5.     Remove from oven and sprinkle with cut up green onion.

SERVING HINTS:   Serve with a salad and crackers or rolls.

SERVES:  3-4

QUICK BAKED APPLES

Not in the cookbook



YOU WILL NEED:

Microwave safe bowl
Paring knife
Measuring spoons


INGREDIENTS:

1 or 2 apples, peeled and sliced thin (1/8 to 1/4 inch)
1 tbsp. sugar (white or brown)
1 tsp. ground cinnamon
1 tsp. butter



1.  Put all ingredients in bowl.  Cover and microwave on high for 5 minutes.  Check with knife to see if they are done.  (They will be soft.)



SERVING HINTS:   These can be eaten as is or you can add toppings such as milk or caramel sauce.  Great quick and easy dessert or snack.


SERVES:  1 or 2, you can increase this by simply adding more apples.

PICKLED BEETS

YOU WILL NEED:  

  2 sauce pans (if you only have 1 pan, boil the eggs first)

   1 lg. spoon

   Can opener
  Measure cup
  Measuring spoons

   Tea infuser,  small piece of cheese cloth or coffee filter  (an infuser is a small container with holes that you fill with loose  tea and   put in a teapot to brew tea.)  

   1 qt. canning jar or plastic container with lid

INGREDIENTS:

1 15 oz. can sliced beets (you can use whole beets)

4 boiled eggs with shell off

1/8 cup of apple cider vinegar

1/8 cup sugar

1 tsp. pickling spice (in infuser or tied in cloth or coffee filter , cut off excess paper)

1/4 cup water

OPTIONAL:  1 tbsp. minced onion

1.  Boil eggs, cool and peel, put in container.

2.  Add beets, vinegar, sugar and pickling spices to saucepan.  Cook on medium until it starts to boil, turn down heat and simmer for 5 minutes.  Carefully taste to see if you need to add more sugar or vinegar. 

3.  Pour over eggs and cover.  Refrigerate for 2 hours or longer.

SERVING HINTS:   Serve cold as a side dish.  If you really like beets just add another can to the recipe, you don't have to double the sugar, vinegar or spices.  This is a great recipe for summer.


SERVES:   2 OR 3

Still working on my new cookbook, Simply Leftovers.  So much going on with my husband being ill, granddaughter graduating, remodeling and life in general.  It will get done eventually.

Quick Tomato Salad

(not in the cookbook)

YOU WILL NEED:

Knife

Small bowl

Measuring spoon

INGREDIENTS:

1 Roma (Plum) tomato, diced

2 green onions, sliced

1  tsp. mayo

Salt and pepper to taste

1.  Mix all ingredients in bowl and enjoy.

SERVES:  1.-2

SERVING HINTS:  You can add basil or rosemary to give the salad a fresh taste.

WHITE CHEDDAR PASTA AND HAM

                                                  (not in the cookbook)

YOU WILL NEED:

  Saucepan
  Mixing spoon
  Measuring spoon
  Measuring cup


INGREDIENTS:

1 box white cheddar and pasta dinner
1/2 package diced ham
1/2 tsp. salt
1/4 tsp. pepper
2/3 cup milk
2 cups water
2 tbsp. butter


1.  Make pasta with the 2 cups of water, after 10 minutes add the ham, packaged cheddar cheese and spices.  Cook another 3 minutes, add milk and butter.  Simmer until butter is melted.


SERVES:  1 - 2

SERVING HINTS:  It you want to have the pasta a little thicker, just add a little less water.  You can serve with a tomato salad or green vegetable.  You can also add real cheese to make it even cheesier.     If you have access to real herbs you can add basil or rosemary.
 


  

Coming soon.

I just made some sausage soup.  It was very good.  I will be posting it here in a few days.

CHICKEN CHILI

(not in the cookbook)

YOU WILL NEED:

Can opener
Lg. pan or Dutch oven
Lg. spoon
knife



INGREDIENTS:

2 tbsp. oil
1 sm. onion diced
1 chicken breast, cooked and cut into bite sizes or 1 can of chicken
2 cans Northern beans 
1 can corn
1 16 oz. salsa (use mild or hot)
1/2 tsp. garlic powder
2 tsp. chili powder
1 cup chicken stock
salt and pepper to taste
1 tsp. oregano-optional

1.  Saute onions in oil, add rest of ingredients and simmer until hot.


SERVES:  1 OR 2

SERVING HINTS:  Serve with crackers.  Cole slaw on the side would be good.  You can also add cumin to give it a more chili taste.  Adjust the spices to suit your taste.  Easy and fast recipe.

Taco Soup

Meal in one   (not in the cookbook)

(makes a lot of soup, great for company)


YOU WILL NEED:


Can opener
Lg. saucepan (Dutch oven would be better)
Lg. spoon
Knife
Measuring cup


INGREDIENTS:

1 pound hamburger
1 medium onion, diced
2 cans diced tomatoes
1 can black beans
1 can northern beans
1 can kidney beans
1 can whole corn
1 pkg. taco seasoning mix
1 pkg. dry ranch dressing
1 cup of water
salt and pepper to taste
Optional:  corn chips and sour cream for garnish.


1.  Slowly brown hamburger, add diced onions.  Cook until meat is done.

2.  Add rest of ingredients and simmer till hot.

3.  Pour into a small bowl and garnish with corn chips and sour cream.


SERVES:  1-6

VEGETABLE SOUP Update

Another item you can put in this soup is cabbage.  About 1/4 head of cabbage cut up into bite size pieces.  Don't have a leftover head of cabbage?  Use about 1 cup of raw cole slaw.  You can put anything into vegetable soup.  I always freeze any leftover veggies or small pieces of meat (sausage, pork, beef or hamburger).  If you have any leftover pasta--put it in the soup. 

It is even better the second day.  Play around with the different veggies and meats, make it your "signature" dish.  Have fun and enjoy.

VEGETABLE SOUP

MEAL IN ONE
(Not in the cookbook)

YOU WILL NEED:

Lg. Dutch oven
Can opener
Lg. spoon
Measuring spoons and cup
Paring knife


2 tbsp. oil
1/3 to 1/2 of chuck roast, raw, cut into bites size chunks
1 can Veg-all
1 can diced tomatoes
1 lg. potato, cut into small cubes
1 can beans (Lima, pinto, kidney)
1 lg. onion, diced
1 bay leaf
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
2 to 3 cups of water
Optional:  1/3 cup frozen peas, 1/3 to 1/2 cup leftover vegetables, leftover cooked cut up sausage, diced celery


1.  Heat oil on medium heat, add roast (if it is frozen, cover pan until it is thawed then cut up and put back in pan) brown meat on both sides until meat is dark brown.

2.  Add onion and cook until translucent.

3.  Add rest of ingredients and turn heat on low.  Cook for several hours or until meat is tender.  Taste during cooking time to see if you need to add more seasonings.



SERVES:  2 TO 8

SERVING HINTS:  Serve with a salad or by itself.  You can serve crusty bread or crackers on the side.  I had about 3/4 cup of chili frozen and put that in my soup--really good.  Add whatever spices you like and whatever vegetables you like.  This is great the next day.  It takes several hours to cook so you have plenty of time for homework or housework.  If you have a crockpot you can use this after you brown the meat instead of a Dutch oven.

BAKE BEANS, quick & easy

(Not in the cookbook)

YOU WILL NEED:

Oven at 350 degrees

Oven safe bowl or you can use your sauce pan or skillet

Can opener

Measuring spoons

Lg. spoon

Paring knife

INGREDIENTS:

1 can (16 oz.) bake beans or pork and beans

1/2 sm. onion diced

1/4 tsp. salt

1/8 tsp. pepper

2 tbsp. catshup

1 tbsp. sugar (white or brown)

1 tsp. bacon grease (optional)

1.  Put all ingredients in bowl or pan and bake for 1 hour uncovered.  You can do the beans on top of the stove, but you really have to watch them so they don't stick and burn.

SERVES:  1 TO 4

SERVING HINTS:  These are great with hamburgers.  You can also use any leftovers for vegetable soup.  Freeze them and take them out when you need them for the soup.

EASY COLE SLAW

(Not in the cookbook)

YOU WILL NEED:

Lg. bowl
Lg. spoon
Paring knife
Measuring spoon (you can guess on this)


INGREDIENTS:

1 bag pre-mixed Cole slaw mix with carrots
1 jar (15 oz.) slaw dressing (found in the salad aisle)
2 tbsp. sugar
1/2 tsp. pepper
1/2 to 1 sm. onion, diced (depends on how much onion you like)



1.  Mix all ingredients in lg. bowl.  Cover with plastic wrap and sit in refrigerator for at least one hour.  If you don't  like you slaw this creamy, add less of the slaw dressing.


SERVES:  1 TO 8

SERVING HINTS:  For less slaw you can cut recipe in half or even one fourth.  Slaw goes well with hamburgers chili and just about any kind of meat.  Don't add salt until you are ready to serve the slaw, otherwise, it will get to moist.  The salt draws out the moisture from the cabbage.

ORANGE CHICKEN PACKET

YOU WILL NEED:

Oven to 350 degrees
Aluminum foil
Foil lined cookie sheet
Measuring spoons and cup
Can opener


INGREDIENTS:

1  chicken breast or 3 chicken strips
1/2  can (15oz.) mixed vegetables, drained,
 refrigerate the other half in plastic bowl.
2 tbsp.  orange marmalade
1/4  tsp. salt
1/8  tsp. pepper
1 tbsp. water or orange juice if you have it.


1.   Shape foil into bowl shape, add vegetables, and sprinkle with half of the spices.

2.   Put chicken breast on top of vegetables, sprinkle with rest of spices, then spread the marmalade over the top of the chicken.  Add the water.

3.   Close top of packet (bowl), place on foil lined sheet pan and bake for 1 hour or until chicken is done.


SERVES:  1


SERVING HINTS:   This is pretty much a meal in one.  But you could add a salad or potatoes.

                        You can also add any spices you prefer, garlic powder, onion, poultry seasoning, Cajun seasonings, make it   yours.

SALMON PATTIES

YOU WILL NEED:

Iron skillet
Spatula
Bowl
Spoon
Can opener
Fork


INGREDIENTS:

1 can (15oz) pink salmon, drained & cleaned
1/2 sleeve round buttery crackers, crushed
1 egg, beaten
1/2 tsp. salt
1/2 tsp. pepper
1 small onion, diced fine
1/2 tsp. lemon juice
1/4 cup vegetable oil for frying


1.   Put drained cleaned salmon (break salmon in half lengthwise and remove the spines and the black skin) in bowl.  Add the egg, onion, cracker crumbs and  spices.  Mix well with spoon or fork and form into four patties.  If the patties are to moist just add some more crushed crackers.

2.   Fry on low to medium heat until one side is browned, flip over and brown the other side.


SERVES:  1 - 4

SERVING HINTS:  I always serve salmon with creamed peas.  I pour the peas right on top of the patty.  You could also serve tarter sauce , lemon juice or cocktail sauce with the patties.  Add a side salad or those quick cooking mashed potatoes and you have a fantastic meal.  Refrigerate leftovers.  Heat up for sandwiches the next day or crumble over a salad.

CANNED GREEN BEANS & HAM

(These taste like fresh green beans that you have cooked all day.)  

               New recipe, not in the cookbook.  

                                 (steam clouding picture, but you get the idea)

YOU WILL NEED:

Saucepan
Spoon
Can opener
Measuring spoons


INGREDIENTS:

2 cans (14.5 oz.) French cut green beans
1/2 cup small onion, diced small
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 chicken cube
1/2 pkg. diced ham (fully cooked)



1.  Open green beans and pour them and the juice into saucepan.

2.  Add diced onion, chicken cube and seasonings.

3.  Cook on low, uncovered,  for 45 minutes.

4.  Add diced ham and cook another 15 minutes.


SERVES:  1 to 3

SERVING HINTS:  You can buy a small box of cornbread mix (you will need 1 egg and 1/3 cup milk) which goes really well with green beans and ham.  I use French cut green beans because they are thin and absorb the other flavors well, they also cook quicker.  Wrap the rest of the ham well then freeze it.  You can use it later for scrambled eggs, soups or an omelet.

HAM & NAVY BEANS

(Great recipe for crock pot, this one takes awhile and there is plenty for company.)


YOU WILL NEED:

Crock pot
Lg. bowl
Lg. spoon
Can opener
Measuring spoons
Paring knife


INGREDIENTS:

1 bag dried Navy beans or 15 bean mix, soaked over night in a large bowl and covered with water
1 sm. cottage ham
1 bay leaf (optional)
1 tsp. salt
1/2 tsp. pepper
1 can (15 oz.) diced tomatoes (plain or seasoned)
1 med. onion, diced
1/2 tsp. garlic powder
1 ham hock (optional) (gives a nice smokey flavor to the beans)


1.  Rinse beans and put in crock pot, cover with water. Set on high.  (Start early in the morning)

2.  Add diced onion, ham hock and seasonings.

3.  Cook for about four hours then add tomatoes and ham.

4.  Cook for another four or five hours.


SERVES:  1 TO 6


SERVING HINTS:   Corn bread goes well with the ham and beans.  You could also fry potatoes and onions or make dumplings out of your pancake mix.  These are even better the second day.  If you don't have a crock pot you could use a dutch oven (a large pan with lid).  Keep the heat on medium and watch the beans so they don't burn.

You could cut the recipe in half and freeze the other half of the cottage ham, save the other half of the beans for soup.


__________________________________________________________________________________________

ROASTED ROOT VEGETABLES

YOU WILL NEED:

Oven at 400 degrees
Cookie sheet
Spatula
Paring knife or peeler
Foil


INGREDIENTS:

1/2  Sm. bag of baby carrots
1 lg. potato
1/2  Sm butternut squash
3 tbsp. oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. each of the following:  oregano, season-all, paprika  (use whatever spices you like)


1.  Heat over to 400 degrees.  Line the cookie sheet with double foil.

2.  Put carrots on cookie sheet, peel potato and cube into 1 inch cubes and put on cookie sheet with carrots.  Cut squash in half sideways.  Peel the smallest end and cut into 1 inch chunks, add to veggies on cookie sheet.

3.  Pour oil over veggies, add all the spices and toss around with your hands so everything has oil on it. 

4.  Bake for 1 hour or until carrots are soft in middle.  Turn them with a spatula about 1/2 hour into the baking time.

5.  Remove and place in a pretty dish.


SERVES:  1 OR 2

SERVING HINTS:  You can serve these with any meat.  You have a potato and side dish in one.  The butternut squash is a little hard to work with, but totally worth the effort.  You could also use the whole squash, discard the seeds.  Leftovers would be good in soup.