Recipes

[walker]

Lemony Poppy Seed Dressing

1/2 cup HONEY

1/4 cup fresh lemon juice

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon dry mustard

2/3 cup vegetable oil 

1 teaspoon poppy seeds

In blender or food processor, combine HONEY, lemon juice, onion powder, salt and dry mustard.  With machine running drizzle the oil into mixture.  Add poppy seeds and pulse to mix gently.  Serve immediately or refrigerate until ready to serve.  Shake well before serving if mixture separates after storage.  Makes about 1 1/2 cups.

NEXT INGREDIENT ..... CHOCOLATE...chips, pudding,

                                      cake, candy, etc.

[house_cat]

 

 

Frozen "Hot" Chocolate

tastesbetterfromscratch.com

Ingredients

4 ounces high quality semi-sweet or milk chocolate

1 tablespoon hot chocolate powder

2 tablespoons granulated sugar

1 1/2 cups milk

3-4 ice cubes

whipped cream for topping (optional)

Instructions

• Chop the chocolate into small pieces and melt in the microwave on half power, stirring every 20 seconds
• Once melted, add hot chocolate powder and sugar, stirring until well blended. Slowly stir in ½ cup milk, stirring until smooth. Cool to room temperature.
• In a blender, add the remaining 1 cup milk, chocolate mixture and ice. Blend well until smooth. Taste and add more ice if you want it thicker, and another spoonful of hot chocolate mix if you’d like it sweeter.
• Serve immediately, topped with sweetened whipped cream and chocolate curls, if desired.

Next ingredient: something from your garden, your neighbor's garden, or your imaginary garden!

[walker]

FRESH TOMATOES AND/OR CUCUMBERS!  Sharing two recipes....both easy.

TOMATOES AND CUKES

2 tablespoons olive or vegetable oil

1 tablespoon vinegar

1 tablespoon minced fresh parsley

1/4 teaspoon salt

1/4 teaspoon pepper

3 medium TOMATOES, sliced

1/2 large CUCUMBER, sliced

leaf lettuce, optional

Whisk together oil, vinegar, parsley, salt and pepper.  On a serving plate arrange TOMATO and CUCUMBER slices over leaf lettuce, if desired.  Drizzle with the vinaigrette.

Marinated TOMATOES*

3 tablespoons chopped fresh parsley leaves

1 tablespoon sugar

1 1/2 teaspoons garlic salt

1 1/2 teaspoons seasoned salt

1/2 teaspoon pepper

3/4 teaspoon dried thyme

3/4 cup vegetable oil

1/2 cup red wine vinegar

2 to 3 green onions, chopped

4 to 6 large, TOMATOES, each cut into 6 wedges

Combine all ingredients, except TOMATOES, in large measuring cup or bowl.  Whisk well.  Place TOMATOES in a resealable plastic bag (or plastic container) and pour marinade over them.  Marinate at room temperature for up to 2 hours, turning bag or mixing gently occasionally.  (Serve using slotted spoon.)

* a Paula Deen recipe

NEXT INGREDIENT ..... STRAWBERRIES 

[Zhills]

Ever since the 17th Century American Colonists developed Red Berry Shortcake, the great debate over "biscuit" or "cake" has created conversation at the dinner table.  The strawberries are stemmed and sliced and mixed (well) with sugar which makes a juicy bowl of berries.  Shortcake biscuits have sugar added to them.

The Make Your Own Shortcake Booth run by St. Clement Catholic Church (at the Florida Strawberry Festival in early March) lets customers choose their favorite kind. You are given a choice of traditional round cake cup or biscuit for your bottom layer, then get a ladle of strawberries in juice, a dollop-to-order of whipped cream, and a single berry on top to complete the creation. 

Next ingredient:  Meatballs (yours or bought)

[walker]

MEATBALL Lasagna*

2 cans (14 1/2 ozs. each) diced tomatoes, undrained

1 can (8 ozs.) tomato sauce

1 cup water

1 can (6 ozs.) tomato paste

1 medium onion, chopped

1 garlic clove, minced

1 tablespoon dried basil

4 teaspoons dried parsley flakes

2 teaspoons sugar

Garlic Salt to taste

8 uncooked lasagna noodles

24 frozen fully cooked MEATBALLS (1"), thawed

1 egg

1 cup ricotta cheese

1-2 cups shredded mozzarella cheese 

3/4 cup Parmesan cheese

In a large saucepan, combine the tomatoes, tomato sauce, water, tomato paste, onion, garlic, basil, parsley, sugar and garlic salt.  Bring to a boil.  Reduce heat; cover and simmer for 20 minutes.  Meanwhile, cook lasagna noodles according to directions and drain.

Crumble* meatballs into the sauce.  In a small bowl, combine egg and ricotta cheese.  Spoon 1 cup of the meat sauce into a greased 13x9" baking dish.  Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheese.  Repeat layers.

Cover and bake at 350 for 45 minutes.  Uncover and bake 5-10 minutes longer or until golden brown.  Let stand for 15 minutes before cutting.  Serves 8-10.

*  My opinion...if it is called Meatball Lasagna the whole meatballs should be in the lasagna...not crumbled up in it.

Suit yourself...🤷‍♀️.  That's my variation...spread meat sauce..noodles, ricotta, meatballs, sauce, mozzarella and Parmesan..repeat.  Oh, and pour a nice glass of red wine too...🍷...😁...Cheers! 

** I just had another thought...cut meatballs in half and put cut side down on lasagna noodles, etc.  Might work better...🤔.

NEXT INGREDIENT ..... SOUR CREAM 

[candys mine]

Rosies Chocolate Sour-Cream Cake -  Rosies No-Holds-Barred Baking Book

4 oz unsweetened chocolate

2 C sugar

1 1/2 C sifted all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 C Hot strong brewed coffee  or  5 teaspoons instant coffee powder dissolved into 1 C hot water.

1/2 C sour cream, at room temperature

1/2 C Vegetable oil

2 Large eggs, lightly beaten with a fork, at room temperature

1) Preheat the oven to 345 F.  Lightly grease two 8 inch cake pans with vegetable oil or butter, or line them with parchment circles or inserts.

2) Melt the chocolate in the top of a double boiler placed over simmering water, then turn off the heat.

3) Sift the sugar, flour, baking soda and salt together into a large mixing bowl.

4) In a separate bowl, blend the hot coffee, sour cream, and Vegetable oil with a wisk.

5) With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop the mixer to scrape the bowl several times with a rubber spatula.

6) Add the eggs one at a time and mix on medium-low speed after each addition until smooth, about 15 seconds.  Scrape the bowl each time.  Add the chocolate and mix until the batter is uniform in color about 10 seconds more.

7) Divide the batter evenly between the prepared pans and place them on the center rack of the oven. 

8) Bake until the cake springs back to the touch and a tester inserted in the center comes out dry ( do Not wait for a crust to form ), about 35-38 minutes.

9) Cool the layers in the pans on a rack before frosting.

next ingredient: zucchini

[Zhills]

Sauteed Zucchini and Yellow Squash

with Garlic and Parmesan

The flavors in this dish blend together perfectly and will make you very happy to eat your vegetables.

Ingredients

• 2 medium zucchinis, thinly sliced (3½ cups)
• 2 medium yellow squash, thinly sliced (3½ cups)
• 2 tbsp butter
• 1 tbsp olive oil
• 2 cloves of garlic, crushed
• ⅓ cup Parmesan cheese, fresh or packaged
• ¼ of a lemon, juiced (approx. 1 tbsp) 
• Salt and Pepper to taste

Instructions

1. Heat butter and oil in a large fry pan.
2. Add zucchini, yellow squash, and garlic.
3. Generously salt and pepper everything.
4. Saute, stirring regularly, until veggies are tender.
5. When veggies are tender, remove from heat.
6. Drizzle with fresh lemon juice and then sprinkle with Parmesan cheese.
7. Stir until well combined.
8. Serve while still warm and fresh.
9. Absolutely delicious!!!

We like this combo plain without the garlic, lemon and Parmesan.  Love summer squash!

Next ingredient:  Fresh tomatoes

[walker]

TOMATO, Avocado and Grilled Corn Salad

1 medium ear sweet corn, husks removed

3 large FRESH RED TOMATOES, sliced

3 large FRESH YELLOW TOMATOES, sliced

3/4 teaspoon salt, divided

1/2 teaspoon pepper, divided

2 medium ripe avocados, peeled and sliced

1/4 cup olive oil

2 tablespoons red wine vinegar

1 tablespoon minced fresh basil, plus extra for garnish

1/3 cup crumbled feta cheese

Grill corn*, covered over medium heat 10-12 minutes or until lightly browned and tender, turning occasionally.  Cool slightly and cut corn from cob.

Arrange TOMATO slices on a large serving platter alternating red and yellow. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.  Top with avocado slices.  Whisk together the oil, vinegar, basil and remaining salt and pepper.  Drizzle half over TOMATOES and avocado.  Top with grilled corn and feta; drizzle remaining dressing on top.  Garnish with additional chopped basil, if desired.

* Good use for extra grilled corn from another meal.  Or prepare one ear of corn quickly by boiling or microwave (grilling obviously best taste).  For quick, healthy dinner top with grilled chicken.

NEXT INGREDIENT ..... PINEAPPLE, fresh or canned

[walker]

These boards are giving me a big headache but in interest of moving things along....🚂😁.....if you remember LilBitMissty from here, she posted this recipe ...very good!

Polynesian Beef Balls

1 1/2 lbs. ground beef

3/4 cup quick oats, uncooked

1 (1.5 oz.) can water chestnuts, drained and chopped*

1 teaspoon accent

1/4 teaspoon salt

1/4 teaspoon garlic salt or more to taste

1/2 teaspoon onion salt

1 tablespoon soy sauce

1 egg

1/2 cup milk

Combine all ingredients and shape about 1 tablespoon (or more) into balls.  Brown in oil; drain and keep in skillet.  Prepare sauce......

Sauce

1 (8 1/2 oz) can crushed PINEAPPLE**

1 cup packed brown sugar

2 tablespoons cornstarch

1 cup beef bouillon

2 teaspoons soy sauce

1/2 cup vinegar

1/3 cup chopped green pepper

Drain PINEAPPLE and reserve juice.  Mix together sugar and cornstarch in medium saucepan.  Add PINEAPPLE juice, bouillon, vinegar and soy sauce.  Bring to a boil.  Boil one minute; stir in green pepper and PINEAPPLE.  Add sauce to meatballs in skillet.  Simmer about 10 minutes.  Serve hot with rice or noodles.

* shortcut...water chestnuts can be bought diced now

** I used large can for more sauce (15 oz. ?)

NEXT INGREDIENT ..... GARLIC 

[candys mine]

Easy Cheesy Chicken

1/2 cup Butter

1 clove GARLIC Minced

3/4 Cup Bread crumbs

1/2 Cup Grated Sharp Cheddar Cheese

1/2 Cup Grated Parmesan Cheese

Dash Pepper

2 Lbs. Boneless Chicken Breasts

Pre Heat Oven to 350f

 In a skillet melt butter and add minced garlic.  Cook for 2 to 3 minutes. 

In a shallow dish Combine Bread crumbs, Cheeses and pepper.

Brush Chicken with butter then dip in cheese mixture.

Tuck in edges to form a neat roll and place in a shallow Baking pan

.

Bake at 350 for 1 hour or cooked though.

I usually use chicken tenders  and adjust bake time accordingly.  I pat the chicken with any remaining crumbs and butter before baking.