by Marsha | Mar 27, 2011 | Breakfast / Brunch, Main Dishes, Vegetarian Recipes |
My family loves Asparagus and Quiche. Making a dish that combined the two was a no-brainer. This is a wonderful spring-time breakfast or brunch recipe that your family will appreciate. Just put this together and let it bake while you enjoy your first cup of coffee. If you’re a vegetarian just leave off the ham it is still delicious. 6 to 8 asparagus spears 1/2 bell pepper ( I used red a red one) small onion chopped 1 cup cooked ham – cubed 3 cups shredded swiss cheese 1 Tablespoon fresh or dried parsley 1 pint egg beaters or 8 eggs 1/4 cup milk salt and pepper to taste Wash asparagus and cook in a skillet of water for 3 minutes. Drain in colander. When cool enough to work with, chop asparagus into one inch pieces and place them in a large bowl. Add chopped bell pepper, onion, cubed ham, cheese and parsley. Add salt and pepper to taste. Stir with spoon until combined. Place in a 9-inch deep dish pie plate. Add eggs or egg beaters and milk to a bowl and beat until mixed. Pour over vegetable mix and bake in a 350 degree oven 30 minutes or until knife inserted in the center comes out clean. Let stand for 5 minutes before...
by Marsha | Mar 27, 2011 | Breads, Desserts, Holidays, Vegetarian Recipes |
This bread is so good! It has a nice blend of spices along with chunks of apple and ginger that makes this bread something special. It smells so good cooking and fills the house with a wonderful aroma. My family loved it! 3 2/3 cup bread flour 2 teaspoons baking soda 1 teaspoons baking powder 1 teaspoon salt 2 teaspoons ground cinnamon 1 teaspoon nutmeg 1/2 teaspoon ground ginger 4 eggs 2 cups cooked sweet potato – mashed 1 cup apple -peel and chopped 1/3 cup canola oil 1 cup buttermilk 1/2 cup unsweetened applesauce 1/2 cup chopped candied ginger Preheat oven to 350 degrees F. Grease and flour 2 loaf pans(9x5x3 inch), set aside. Stir together dry ingredients, flour, soda, baking powder, cinnamon, nutmeg, and ground ginger with a wire whisk until well mixed; set aside. In a mixer bowl, beat eggs, sweet potato, buttermilk, applesauce and canola oil until blended. Blend in flour mixture until just mixed. (do not over beat). Fold in apples and candied ginger. Divide batter evenly between loaf pans and bake for 45-50 minutes, or until toothpick inserted in center comes out clean. Let cool in pan for 5 minutes before removing to wire rack to cool...
by Marsha | Mar 9, 2011 | Soups & Stews |
My Mother used to make this stew for us when we were growing up. It’s comforting and delicious! -Patsy Givens 1 Medium head of cabbage 2 lbs ground beef 2 cans red kidney beans 1 small can tomato paste 1 can Rotel tomatoes 1 can stewed tomatoes 1 bell pepper – chopped 1 medium onion -chopped salt and pepper to taste Brown ground beef in a dutch oven until no longer pink. Drain well. Chop cabbage, onion and bell peppers. Add all ingredients to pan and simmer slowly all day. If preferred, you can also add the ingredients to a slow cooker and cook on low setting all day. -Patsy...
by Marsha | Aug 27, 2010 | Budget Friendly, Main Dishes, Parties |
I am no expert on Southwest cuisine because I live in the Southeast, but these nachos are good no matter where you live! The beauty of them is you can add any toppings you like or leave off the ones you don’t like and everyone is happy. Just put the toppings out and let everyone choose. Double or triple this recipe and serve at your next casual party. 4 sheets of aluminum foil (12 inches each) Tortilla Chips 2 pounds of ground beef 1/2 onion – chopped 1 cup whole kernel frozen corn 1 package taco seasoning mix 1/2 cup water 1 small can green chilies (you can leave this out and serve with toppings if you prefer) Tear off 4 -12 inch pieces of aluminum foil and roll edges up to form a shallow dish. Place foil dishes on baking sheet and cover the bottom of each with a layer of tortilla chips. Set aside. In a large skillet, cook ground beef and onion until meat is no longer pink. Drain excess fat from the pan. Add corn taco seasoning mix, water, and green chilies. Continue to cook a few minutes longer (about 3 to 5 min) until some of the liquid has evaporated. Spoon Meat mixture over chips and dot with refried beans. Bake for 8-10 minutes or until chips and refried beans are hot. Remove from oven and sprinkle with cheese. Serve on a plate and let everyone pick their favorite toppings. Serves 4. * Lighten up this recipe by using ground turkey instead of ground beef. Use light cheese, sour cream and non fat refried beans to save...
by Marsha | Aug 15, 2010 | Desserts, Holidays, Parties, Summer |
This is one of my favorite recipes. I used to make this as a teenager to take to picnics and outings. It is simple to make and the taste is out of this world good! This recipe makes enough to fill a large punch bowl, but if you want to make one for just your family just half the filling and berry topping recipe and it still works fine. I made one in 2 large bowls and shared some with my neighbors. This cake is heavenly! You can make this cake a day ahead and keep them in the refrigerator. Cake: 1 Angel Food Cake (baked or bought) cut or tear into one inch pieces Filling: 2 (8 oz) bars cream cheese 1 cup lite sour cream 1 1/2 cups sugar 12 oz. whipped topping (can use fat free too) In a mixer, combine cream cheese and sugar until blended. Add sour cream and mix. Fold in whipped topping. Refrigerate until you are ready to assemble the cake. Berry topping: 2 pints strawberries 1 cup sugar 1/4 cup cold water 3 tablespoons cornstarch Wash and hull berries. Mash enough berries to make 2 cups. (running them through the food processor works too) Slice remaining berries and place all berries in a stock pot. Add sugar to berries and stir. Combine water and cornstarch in a measuring cup and stir until cornstarch is dissolved. Add cornstarch mixture to berries and heat over medium heat stirring constantly until juice has thickened. Cool completely. When all your parts are done, simply layer the cake in a punch bowl starting with a layer of cake, then a...
