Archive for August, 2007

California Roll Salad

Approx. 16 oz of rice (recipe calls for 2 (8.8 oz) packages of microwaveable rice – I used sushi rice, to good effect)

2/3 cup of rice vinegar

2 teaspoons sugar

1 1/4 teaspoons salt

2 avocados

1 medium cucumber, peeled, seeded and cut into 1/2 pieces

1 1/2 cup surimi (about 8 oz.) cut into 1/2 inch pieces (I used tuna)

12 boston lettuce leaves – rinsed and dried

6 tablespoons finely crushed wasabi peas (optional)

1. Microwave each rice packet fro 90 seconds (or just make your rice). Place rice in medium-size bowl and stir in vinegar, sugar and salt; let sit 10 minutes.

2. While rice sits, cut each avocado in half (I saw an Alton Brown where he showed how to cut an avocado. It’s amazing how he stays with you.). Cut 3 of the halves into 1/2 inch chunks. Cut remaining half into 12 slices (I chunked all of the avocado. I’m not big on the garnish); set aside.

3. Gently stir avocado chunks, cucumber, and surimi into rice.

4. Fan 2 lettuce leaves on a plate (I used bagged mixed leaves, and tossed a handful in a bowl.) Top with 1 cup rice mixture; repeat for 6 servings. Garnish each with two avocado slices and 1 tablespoon crushed wasabi peas, if desired. (I made a dressing out of wasabi powder and soy sauce and used that on top.)

Per serving: 315 calories; 13 g fat(2 g sat.); 9 g protein; 40 g carbohydrate; 4 g fiber; 812 mg sodium; 8 mg cholesterol.

Taken from Aug. 2007 issue of Family Circle magazine.

Greek Salad

3 Tbsp extra-virgin olive oil

1 ½ Tbsp freshly squeezed lemon juice

1 clove garlic, minced

½ tsp dried oregano

½ tsp sea salt

¼ tsp fresh ground black pepper, and extra for garnish

3 ripe tomatoes, cut into wedges

¼ red onion, sliced into rings

½ cucumber, sliced lengthwise, then cut into thick half-moons

½ green bell pepper, julienned

16 pitted Kalamata olives

4 oz feta cheese, cut into small cubes

Place olive oil, lemon juice, garlic, oregano, salt, and pepper in a small jar with a screw top lid and shake to combine. Place the tomatoes, onion, cucumber, bell pepper, olives and cheese in a large bowl. Pour the dressing over the salad and toss gently to combine, just before serving. Garnish with a little freshly ground black pepper. From The MediterrAsian Way by Ric Watson and … (somebody else. It was cut off)

Round Steak Bake

1/2 lb Round Steak per person

8 oz undrained canned mushrooms

1 packet of dried onion soup mix

1 medium potato per person

In a 9×13 in pan place steak, potatoes, mushrooms (juice and all) and onion soup mix in that order.  Cover with foil and bake ate 350 degrees for 45 minutes to one hour.  Let sit for 10 to 15 minutes before serving.


3 lbs of Brisket

10 oz A1 Steak Sauce

1/4 cup ketchup

8 oz mushrooms

2 medium onions

Put everything in a slow cooker and cook on high for 4 hours or low for 8 hours

Coffee Grog


  • 3 cups coffee
  • 1/2 cup heavy cream
  • 1 cup brown sugar
  • 2 tbs butter, softened
  • 1/4 tsp cloves, ground
  • 1/4 tsp nutmeg, ground
  • 1/4 tsp cinnamon, ground
  • Peel of 1 orange
  • Peel of 1 lemon


Break fruit peels into 6 pieces, each. Place one piece of each into cups. Blend butter, sugar, cloves, nutmeg and cinnamon in a small bowl. Mix coffee and cream together with the spice mixture. Serve into 6 cups.

Pumpkin Pie


1 (15-ounce) can pumpkin (about 2 cups)

1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9-inch) unbaked pie crust


Preheat oven to 425°F. Whisk pumpkin, EAGLE BRAND®, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.

Reduce oven temperature to 350°F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

Notes: Favorite Toppings

Sour Cream Topping: In medium bowl, combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla extract. After pie has baked 30 minutes at 350ºF, spread evenly over top; bake 10 minutes.

Streusel Topping: In medium bowl, combine 1/2 cup packed brown sugar and 1/2 cup all-purpose flour; cut in 1/4 cup (1/2 stick) cold butter or margarine until crumbly. Stir in 1/4 cup chopped nuts. After pie has baked 30 minutes at 350ºF, sprinkle evenly over top; bake 10 minutes.

Chocolate Glaze: In small saucepan over low heat, melt 1/2 cup semi-sweet chocolate chips and 1 teaspoon solid shortening. Drizzle or spread over top of baked pie.

Herbed Pork Roast

A 2 1/2 to 3 pound pork roast or tenderloin
1/2 tsp thyme

1/2 tsp sage
1 1/2 tsp rosemary
1 bay leaf

2 fresh leaves of basil
1 apple, cored and cut into quarters
Salt and pepper

Place roast in crock-pot. Cover just to top with water. Add thyme, sage, rosemary, bay leaf, basil and apple. Add salt and pepper to taste. Cover and cook on medium for 5 to 6 hours. Make yourself some

Oatmeal Scotchies

1/2 pound (2 sticks) margarine or butter, softened
3/4 cup granulated sugar
3/4 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt (optional)
3 cups Quaker® Oats (quick or old fashioned, uncooked)
1 package (11 ounces) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

1. Heat oven to 375°F. In large bowl, beat margarine and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Add oats and butterscotch morsels; mix well.

2. Drop dough by level tablespoonfuls onto ungreased cookie sheets.

3. Bake 7 to 8 minutes for a chewy cookie or 9 to 10 minutes for a crisp cookie. Cool 2 minutes on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

Makes 4 dozen.

Refrigerator Pickles

  • 2 cups vinegar
  • 1/2 cup canning salt
  • 1/2 cup sugar

mix with a little water

slice pickles as desired

On the bottom of a 1-gallon jar:

  • dill
  • onion
  • garlic

tightly pack a layer of pickles – repeat

top off with vinegar mixture

add water to fill

roll to mix twice a day

ready in 2-3 days

Beef Taco Bake

  • 1 lb. ground beef/turkey/chicken
  • 1 can tomato soup
  • 1 cup salsa
  • 1/2 cup milk
  • 6 flour tortillas
  • 1 cup shredded cheddar cheese

In skillet over med-high heat, cook beef until browned, stirring to separate meat. Pour off fat. Ad soup, salsa, milk tortillas & half the cheese. Spoon into 2 qt shallow baking dish. Cover. Bake @ 400 degrees for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4

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