Recipes

[walker]

@Zhills ....you made me laugh....."A recipe..any recipe!!"

I understand....sometimes it is hard to keep this going....

Spinach Pasta Salad

8 ozs. bow tie pasta

1/2 small red onion, thinly sliced or chopped

3 cloves garlic, minced

6 tablespoons olive oil

1/4 cup red wine vinegar

1 teaspoon salt

1 teaspoon pepper

4 cups baby spinach

2 cups Grape TOMATOES, halved

Grated Parmesan Cheese, optional

Cook pasta according to directions.  Drain but do not rinse.  While pasta is cooking, place onions and garlic in large mixing bowl.  Add the olive oil and vinegar to cover.  When pasta has drained, add it to mixing bowl and toss well.  Then add TOMATOES and spinach.  Toss everything together to mix well adding salt and pepper.  Top with Parmesan cheese before serving, if desired.

(* Could add some bacon, chicken or other meat.)

NEXT INGREDIENT ...... SUGAR 

[vabreeze]

Cream Cheese Mints

Ingredients
4 TBS salted butter softened
8 oz cream cheese, softened
2 tsp mint or peppermint extract, or to your taste
2 lbs powdered sugar plus more for rolling
Food coloring gels in assorted colors

Directions

Cream butter, cream cheese and extract together with a food processor or mixer.

Gradually add the powdered sugar, mixing on low speed just until it comes together.

Dust a non-stick surface with additional the extra sugar. Divide mixture into 4 equal portions, selecting and a few drops of food coloring into each.

Roll each cut piece into a ball and press the center with the tines of a fork dipped in powdered sugar to form discs.

Place the candies on a wax/parchment-lined baking sheet for 2 hours or until dry. Store layered between wax paper in fridge to chill.

NEXT INGREDIENT-- Any canned food

[Zhills]

This breakfast recipe requires very little prep and is easy to make!

                             

Corned Beef Hash

• 4 tablespoons unsalted butter divided
• 1 small onion diced (optional)
• 4 Yukon gold potatoes diced
• 12 oz can of corned beef (shredded/chopped)
• black pepper to taste
•  
• poached eggs optional
• parsley for garnish

1. Begin by adding 2 tablespoons of butter to a large skillet and melt over medium heat. Then add the onions and cook until translucent, about 4 to 5 minutes.
2. Next, add the potatoes and remaining butter and reduce the heat to medium-low and cook for 20 to 25 minutes until potatoes are tender. Stirring occasionally.
3. Finally, add the corned beef and cook until heated through, about 5 more minutes, season with ground pepper as desired.

1.  If serving with eggs, prepare eggs during this time. Serve hot!

To make it easier, use canned new potatoes!

Next ingredient:  Sausage (any)