Aloha Christmas Ring

December 3, 2005


1 frozen bread loaf
2 T. melted oleo
2/3 c. brown sugar, lightly packed
1/4 c. pineapple juice, frozen or fresh
1/2 c. chopped pecans
1/4 t. each: cinnamon, ginger
1/4 t. coconut extract

Place dough in a large bowl sprayed with a non sticking spray. Cover, place in a warm spot until doubled.
In a small bowl, combine oleo with brown sugar and add remaining ingredients. Spray a bundt pan Shape bread dough into pan. Add oleo mixture and cover again and let rise1 hour. Bake at350* for 35 minutes. Allow to cool at least 10 minutes before inverting.

Saturday cold 35* watching The Weather Channel

You can turn you crock pot on lo, turn off and let your  bread dough rise in it.

Crock Pot Roast

September 7, 2007


1 rump or pot roast
2 potatoes, peeled and quartered
3 carrots, peeled and halved
1 small onion, sliced
salt / pepper
1 bay leaf
1/2 c. water

Place veggies in bottom of crock pot. Season to taste and drop in bay leaf. Add water. Cover and cook on low 10 to 12 hours or high 5 hours. Serves 4

Did you know you can also use cooking bags in your crock for easier clean up?

baby kiwi- precious

Friday 80* cloudy, watching The View

Cheese Manicotti

September 9. 2005


14 manicotti shells
2 c. or 8oz. mozzarella cheese shredded
2 eggs, beaten
2 12oz. cartons cottage cheese
1/2 c. dry bread crumbs
1/2 c. parmesan cheese + 1/4 c. later for garnish
2 T. parsley
1 t. sugar
salt / pepper to taste
1 qt. spaghetti sauce..buy a nice brand with real mushrooms

Bring water to boil in a large in a dutch oven with a little salt and 1 T. oil. Add pasta and stir to separate. Cook, uncovered to a full raging boil for 10 minutes. Drain and rinse under cold water. In a mixing bowl, combine 2 c. of the spaghetti sauce with remaining ingredients. and spread into a greased 13" x 9" baking dish. Pour remaining sauce over top. Cover and bake on 350* for 45 minutes. Sprinkle on cheese garnish. Let stand 10 minutes before cutting. Serves 6 ti 8.

I only cook the pasta 4 minutes, cool, then stuff and bake. There are tricks to filling the shells, but if they break, just turn into lasagna.

baby kiwi

windy 98* watching Judge Marilyn

Cooking with Philosophy- A New Century: Cheezy Eazy Chicenadas

Cooking with Philosophy- A New Century: Cheezy Eazy Chicenadas: February 19, 2003 ! can condensed cheddar cheese soup 1/2 c. milk 2 c. cooked diced chicken 3/4 c. picante sauce 2 t. hot chili powde...

Scalloped Salmon

August 16, 2011

1lb. can salmon
dash sea salt
coarse ground black pepper
1/2 t. dill weed
2 c. crumbled whole wheat saltines
1 T. lemon juice
1 1/2 c. milk
2 T. oleo

baby iguana

Drain salmon liquid into a baking dish. Flake half the salmon into that and sprinkle on seasonings. top with half the crackers. and sprinkle on lemon juice. Add remaining salmon. Pour milk over casserole, dot with oleo and add remaining crackers. Bake 30 minutes at 350*

Salmon contains polyunsaturated fats and ideal for for a low cholesterol diet.

Tuesday hot and humid, watching America's Got Talent.

Salmon Loaf

August 1 , 2005


2 1lb. cans salmon, pink preferred, but any is OK
4 stalks celery, diced
1 small onion, chopped
1/4 c. melted oleo with sea salt
1/2 lb. fresh mushrooms, diced
2 c. soft bread crumbs
coarse black pepper to taste. 1 sprig fresh parsley, minced
2 eggs, beaten
1/2 c. milk
2 t. lemon juice
2 c. prepared mashed potatoes, if using instant, use regular flavor

Flake salmon, reserving liquid. saute celery and onion in oleo for 8 minutes, add mushrooms and cook for 5 minutes, stirring occasionally. In a mixing bowl,combine salmon. cooked veggies, bread crumbs, salmon and reserved liquid, seasonings and lemon juice. Add eggs and milk and mix well. Grease a large loaf an and pack mixture in. Bake 45 minutes on 375*. Remove from pan after 5 minutes and cover with potatoes. Bake 3 minutes until brownish. Serves 6 with leftovers maybe.

 Salmon is rich in Vitamins A and B. Lots of calcium and phosphorous. This helps in building better teeth and bones.

Baby hyena

Monday hot at 100* watching ET NEWS.

Sweet and Sour Meatballs

December 2000

1 lb. ground chuck
1 envelope onion soup mix, 1 cup size
1/4 t. leaf oregano
1 can sliced pineapple, drained but reserve juice
1 medium green pepper, diced
1 can jellied cranberry sauce
1/2 c. sugar
2 T. cornstarch
6 T. water
3 T. white vinegar
1 T. soy sauce
cooking bags 10" x 16"

Combine meat with soup mix and oregano. Shape into 1" balls and lightly brown in a frying pan. Place equal meatballs in each baking bag, top each with 2 pineapple slices, and half of green pepper. Combine cranberry sauce, reserved juice, sugar, water, vinegar and soy sauce. Pour half in each bag. Secure with the tie provided. Make 6 tiny slits on top of each bag. Place in a pan and bake 20 minutes or until bubbly. serve over brown rice. Freeze a whole bag if desired for later. T serve the frozen bag, heat at 350* for 40 minutes.
Each bag serves 2.

Purchase those aluminum foil trays for freezing dishes and eat later for any season.

no tv, just listening to Johnny Mathis