Ham & Cheese Bites
6 oz. cream cheese softened
1 large egg
2 tablespoons milk
1/2 package Hidden Valley Ranch Salad Dressing and seasoning mix
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar chees
1 cup sliced ham cut into tiny bits
1 pack Pillsbury Crescent Rolls
Blend cream cheese, egg, milk and dressing mix, add ham and cheese, mix by hand.
Separate rolls into 2 each and press together to flatten seams. Roll out with a rolling pin to form a triangle. Cut three sections each way for 9 squares. Place into ungreased mini muffin tins. Add about 1 tablespoon of filling to each square. Bake at 350 for 8 to 10 minutes or until brown around the edges. Middle will set after taking out of the oven.
Tips: Use the center rack of the oven and bake only till dough puffs and browns slightly.
A pizza cutter makes short work of cutting the dough. (don't worry if they're not perfect squares)
Make a double batch. These get requested for every party I go to and I never have a leftover.
Dried beef cheese ball
12 oz cream cheese softened
1 small jar dried beef Chopped fine
1 small can crushed pineapple (very well drained)
1/2 green bell pepper chopped fine
Roughly 2 tablespoons onion chopped fine
Mix all by hand. Taste, adjust the onion if needed. Form into ball and refrigerate to chill. Place on platter surrounded by Ritz crackers. Note: unless serving to Robin, add chopped pecans to outside of the ball.
Tip: Drain the pineapple really, really well. I typically put it in a strainer and toss a few times, then place it on paper towels to absorb the balance of the liquid while chopping the other ingredients.
The combination of salty beef, onion and sweetness of the pineapple gives this a unique taste.
Shrimp Spread
1 block of cream cheese
Cocktail sauce
1 bag of small frozen shrimp
This is quick and easy if you have unexpected guests and need to throw together a quick munchie.
Place cream cheese in center of tray, cover all over with cocktail sauce, top with thawed baby shrimp. Serve with assorted crackers.
Thursday, January 3, 2008
Sunday, December 9, 2007
Why am I doing this?
As my kids are beginning to cook they (along with various friends are asking for some of my old standby recipes, as well as gardening tips. This way I can post once and they can refer back as needed.
Disclaimer: My instructions may seem overly simplified at times, but remembering some of my better / more disastrous kitchen mishaps, as well as how long it took me to determine simple things like simmer instead of boiling, braising instead of frying, etc. I think to much info is sometimes a good thing.
Disclaimer: My instructions may seem overly simplified at times, but remembering some of my better / more disastrous kitchen mishaps, as well as how long it took me to determine simple things like simmer instead of boiling, braising instead of frying, etc. I think to much info is sometimes a good thing.
Chicken Pot Pie
3 to 4 chicken breasts (cooked and chopped)
2 cups chopped veggies
1 can cream of chicken soup
1 cup chicken stock
Salt and pepper
1 stick butter
1 cup self rising flour
3/4 cup milk
Leftover chicken works fine. Or put chicken breasts into pot with enough water to cover. Cook on med high heat until just below the boiling point. Reduce heat, cover and simmer for 10 minutes. Do Not Boil, boiling will make the meat tough. Cool and chop into bite size pieces.
Combine chicken with 2 cups veggies.
1 med. onion, chopped, 2 carrots, 2 stalks of celery and 1/2 cup frozen or canned peas will equal about 2 cups. A quick shortcut would be 1 chopped onion and 2 cans of veg all drained.
Mix cream of chicken soup with chicken stock add salt and pepper (note if using canned veggies, no salt will be needed)
Put chicken and veggies in 13 x 9 baking dish, pour soup mixture over top.
Mix flour, softened butter and milk and pour over top.
Bake at 350 for 45 minutes or until top is nicely browned.
This is a great way to use up leftover turkey as well.
2 cups chopped veggies
1 can cream of chicken soup
1 cup chicken stock
Salt and pepper
1 stick butter
1 cup self rising flour
3/4 cup milk
Leftover chicken works fine. Or put chicken breasts into pot with enough water to cover. Cook on med high heat until just below the boiling point. Reduce heat, cover and simmer for 10 minutes. Do Not Boil, boiling will make the meat tough. Cool and chop into bite size pieces.
Combine chicken with 2 cups veggies.
1 med. onion, chopped, 2 carrots, 2 stalks of celery and 1/2 cup frozen or canned peas will equal about 2 cups. A quick shortcut would be 1 chopped onion and 2 cans of veg all drained.
Mix cream of chicken soup with chicken stock add salt and pepper (note if using canned veggies, no salt will be needed)
Put chicken and veggies in 13 x 9 baking dish, pour soup mixture over top.
Mix flour, softened butter and milk and pour over top.
Bake at 350 for 45 minutes or until top is nicely browned.
This is a great way to use up leftover turkey as well.
Goulash
Goulash (like Nanny Choate made)
1 lb. ground beef
1 med. onion chopped
2 cloves garlic chopped (or two dashes garlic powder)
1 can tomato paste (4 or 6 oz...small can)
1 can tomato sauce
Salt and pepper to taste (about 1/2 tsp each)
1 box macaroni or 1 1/2 cups dry mac
Put water on to boil for the pasta add macaroni when water boils, cook 7 or 8 minutes
In a large skillet brown the ground beef,onions and garlic, drain and return to skillet
Add tomato paste and tomato sauce, drain the macaroni and add to skillet
Simmer for 20 to 30 minutes more until macaroni finishes cooking.
Add a bit of water, no more than a 1/4 cup at a time if mix is to thick
Add one good splash of hot sauce and stir before serving.
1 lb. ground beef
1 med. onion chopped
2 cloves garlic chopped (or two dashes garlic powder)
1 can tomato paste (4 or 6 oz...small can)
1 can tomato sauce
Salt and pepper to taste (about 1/2 tsp each)
1 box macaroni or 1 1/2 cups dry mac
Put water on to boil for the pasta add macaroni when water boils, cook 7 or 8 minutes
In a large skillet brown the ground beef,onions and garlic, drain and return to skillet
Add tomato paste and tomato sauce, drain the macaroni and add to skillet
Simmer for 20 to 30 minutes more until macaroni finishes cooking.
Add a bit of water, no more than a 1/4 cup at a time if mix is to thick
Add one good splash of hot sauce and stir before serving.
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