3 cups ginger ale
4 tbs grenadine
4 tbs orange juice
3 scoops orange sherbet
Blend together all four ingredients and pour into ice filled glasses.
To make alcohol version add 1/2 cup white rum
Makes 4 servings
Got recipe from Better Homes and Gardens June 2010
Tuesday, May 25, 2010
Monday, May 24, 2010
Bean and Beef Enchilada Casserole
12 oz ground beef
3/4 cup chopped onion
1 1/2 tsp chili powder
3/4 tsp ground cumin
2 15 oz cans pinto beans, rinsed and drained
1 4 oz cans diced green chile peppers
1 1/2 cups sour cream
3 Tb. flour
1/2 tsp garlic powder
12 6" corn tortillas
2 10 oz cans enchilada sauce
1 cup shredded cheddar cheese
lightly grease 9 X 13 baking pan
Preheat oven to 350 degrees
cook beef and onion. Stir in chili powder and cumin into meat mixture. Stir pinto beans and undrained chile peppers into meat
In a small bowl stire together sour cream, flour, garlic powder
Place half of the tortillas in the prepared baking dish, cutting to fit and overlapping as necessary. Top with half of the meat mixture, half of the enchilada sauce, and half of the sour cream mixture. Repeat layers once more
Bake, covered, 35 minutes or until heated through. Uncover and sprinkle with cheese. Bake uncovered about 5 minutes more or until cheese is melted.
Got recipe from Better Homes and Gardens 9 X 13 The Pan That Can book
3/4 cup chopped onion
1 1/2 tsp chili powder
3/4 tsp ground cumin
2 15 oz cans pinto beans, rinsed and drained
1 4 oz cans diced green chile peppers
1 1/2 cups sour cream
3 Tb. flour
1/2 tsp garlic powder
12 6" corn tortillas
2 10 oz cans enchilada sauce
1 cup shredded cheddar cheese
lightly grease 9 X 13 baking pan
Preheat oven to 350 degrees
cook beef and onion. Stir in chili powder and cumin into meat mixture. Stir pinto beans and undrained chile peppers into meat
In a small bowl stire together sour cream, flour, garlic powder
Place half of the tortillas in the prepared baking dish, cutting to fit and overlapping as necessary. Top with half of the meat mixture, half of the enchilada sauce, and half of the sour cream mixture. Repeat layers once more
Bake, covered, 35 minutes or until heated through. Uncover and sprinkle with cheese. Bake uncovered about 5 minutes more or until cheese is melted.
Got recipe from Better Homes and Gardens 9 X 13 The Pan That Can book
Tuesday, May 18, 2010
Talapia
4 2.5 oz tilapia fillets
16 stalks asparagus trimmed
8 small carrots, halved lengthwise
1/2 tsp Mrs. Dash garlic-herb-salt free seasoning
4 thin orange slices, halved
1 roll parchment paper
1 Tb. olive oil
1/8 tsp salt
1. Preheat oven to 400 degrees. Cut four 12" squares of parchment and fold in half. For each packet put 4 asparagus, 4 carrots, and one filet on one side of the crease. Sprinkle with olive oil and seasoning.
2. Top with orange slices. Then fold paper over fish and vegetables. Make two or three 1" folds on the short ends and then repeat on the long side to enclose. Arrange on a large baking sheet.
3. Bake for about 12 minutes. Check for doneness by unrolling a flap of paper (fish should flake easily and veggies should be crisp tender)
4. Using scissors, carefully cut through the top of each pack, pulling paper away to expose the fish and veggies. Serve w/brown rice
From Parents Magazine, May 2010
16 stalks asparagus trimmed
8 small carrots, halved lengthwise
1/2 tsp Mrs. Dash garlic-herb-salt free seasoning
4 thin orange slices, halved
1 roll parchment paper
1 Tb. olive oil
1/8 tsp salt
1. Preheat oven to 400 degrees. Cut four 12" squares of parchment and fold in half. For each packet put 4 asparagus, 4 carrots, and one filet on one side of the crease. Sprinkle with olive oil and seasoning.
2. Top with orange slices. Then fold paper over fish and vegetables. Make two or three 1" folds on the short ends and then repeat on the long side to enclose. Arrange on a large baking sheet.
3. Bake for about 12 minutes. Check for doneness by unrolling a flap of paper (fish should flake easily and veggies should be crisp tender)
4. Using scissors, carefully cut through the top of each pack, pulling paper away to expose the fish and veggies. Serve w/brown rice
From Parents Magazine, May 2010
Soft Pretzels
All Purpose Flour
1 lb frozen bread dough, thawed (wheat or white)
1 egg
1/4 cup sesame seeds
1/4 cup cinnamon sugar
1/4 cup grated parmesan cheese
1. Place bread dough on a floured cutting board and ask your child to roll it into a rectangle. You want it to be about 12" by 10". Slice the dough lengthwise into 12 strips with a pizza cutter.
2. Help your child make each dough strip into a loop and then fold back into a pretzel shape. Transfer to a lined cookie sheet; cover and allow to rise for 20 minutes.
3. Heat oven to 400 degrees. Wisk egg and 1 Tb. water. Have your child brush pretzels with egg mixture and top with seeds, sugar, or cheese. Bake 15 minutes or until browned.
Makes 12 (108 calories each)
Got from Parent's Magazine, May 2010
1 lb frozen bread dough, thawed (wheat or white)
1 egg
1/4 cup sesame seeds
1/4 cup cinnamon sugar
1/4 cup grated parmesan cheese
1. Place bread dough on a floured cutting board and ask your child to roll it into a rectangle. You want it to be about 12" by 10". Slice the dough lengthwise into 12 strips with a pizza cutter.
2. Help your child make each dough strip into a loop and then fold back into a pretzel shape. Transfer to a lined cookie sheet; cover and allow to rise for 20 minutes.
3. Heat oven to 400 degrees. Wisk egg and 1 Tb. water. Have your child brush pretzels with egg mixture and top with seeds, sugar, or cheese. Bake 15 minutes or until browned.
Makes 12 (108 calories each)
Got from Parent's Magazine, May 2010
Monday, May 17, 2010
Pecan Mandarin Salad
Great lettuce salad!
1 1/2 bags romaine lettuce
1 1/2 cans mandarin oranges drained (14 oz cans)
2/3 sliced cucumbers (left in "round" slices)
1/2 cup coarsely chopped pecans (either toasted, or I bought one of those bags of nuts in the veggie section of the grocery store that are made specifically for salads)
1/2 cup evaporated milk (I used the "fat free" one)
4 Tb. sugar
2 Tb. red wine vinegar
1/4 tsp pepper
In a bowl, combine the romaine, oranges, cucumber and pecans. In a jar with a tight-fitting lid, combine the milk, sugar, vinegar and pepper; shake well. Pour over salad and toss to coat (Yield: 8 servings)
Recipe from Taste of Home 2006 recipe card collection
1 1/2 bags romaine lettuce
1 1/2 cans mandarin oranges drained (14 oz cans)
2/3 sliced cucumbers (left in "round" slices)
1/2 cup coarsely chopped pecans (either toasted, or I bought one of those bags of nuts in the veggie section of the grocery store that are made specifically for salads)
1/2 cup evaporated milk (I used the "fat free" one)
4 Tb. sugar
2 Tb. red wine vinegar
1/4 tsp pepper
In a bowl, combine the romaine, oranges, cucumber and pecans. In a jar with a tight-fitting lid, combine the milk, sugar, vinegar and pepper; shake well. Pour over salad and toss to coat (Yield: 8 servings)
Recipe from Taste of Home 2006 recipe card collection
Saturday, May 8, 2010
Spaghetti Bake
Great meal for a pot luck!
12 oz spaghetti
1 lb ground beef
1 cup chopped onion
1 cup chopped g. pepper
1 28 oz can diced tomatoes, undrained
1 4 oz can drained sliced mushrooms
1 small can olives, drained
1 1/2 tsp dried oregano
2 cups cheddar
1 10 3/4 oz can condensed cream of mushroom
1/4 cup water
1/4 cup parm cheese
grease 9 X 13 pan. Preheat oven to 350. Cook spaghetti, drain.
cook ground beef, onion and pepper until cooked through. Stir in undrained tomatoes, mushrooms, olives and oregano . Bring to boiling, reduce heat. Simmer for 10 min.
Spread half of the spaghetti in prepared dish. Top with half meat mixture and half cheddar cheese. Repeat layers once more.
In medium bowl combine soup and water, spread over layers in baking dish. Sprinkle with parm cheese and bak uncovered about 30 minutes or until heated through.
12 oz spaghetti
1 lb ground beef
1 cup chopped onion
1 cup chopped g. pepper
1 28 oz can diced tomatoes, undrained
1 4 oz can drained sliced mushrooms
1 small can olives, drained
1 1/2 tsp dried oregano
2 cups cheddar
1 10 3/4 oz can condensed cream of mushroom
1/4 cup water
1/4 cup parm cheese
grease 9 X 13 pan. Preheat oven to 350. Cook spaghetti, drain.
cook ground beef, onion and pepper until cooked through. Stir in undrained tomatoes, mushrooms, olives and oregano . Bring to boiling, reduce heat. Simmer for 10 min.
Spread half of the spaghetti in prepared dish. Top with half meat mixture and half cheddar cheese. Repeat layers once more.
In medium bowl combine soup and water, spread over layers in baking dish. Sprinkle with parm cheese and bak uncovered about 30 minutes or until heated through.
Thursday, April 22, 2010
Prego, Pasta, and groud beef Casserole
1 lb ground beef
1 large onion, chopped
1 28 oz jar prego
1 box med. shell pasta
1 pkg (2 c) shredded cheddar cheese
Add in green pepper, red pepper, garlic, etc as you see fit
Brown hamburger and onion. Cook box of pasta. Add spaghetti sauce to ground beef and onion. Mix Pasta and ground beef together. Pour into casserole dish. Let Cool. Top with cheddar cheese.
Freeze.
Thaw and bake at 350 degrees for 30 minutes.
1 large onion, chopped
1 28 oz jar prego
1 box med. shell pasta
1 pkg (2 c) shredded cheddar cheese
Add in green pepper, red pepper, garlic, etc as you see fit
Brown hamburger and onion. Cook box of pasta. Add spaghetti sauce to ground beef and onion. Mix Pasta and ground beef together. Pour into casserole dish. Let Cool. Top with cheddar cheese.
Freeze.
Thaw and bake at 350 degrees for 30 minutes.
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