Hi there.
Well, today I did something new. I went to a class and made two cards. I had a really good time and a good instuctor, my cousin RoseAnn. But RoseAnn and I have a good time every time we get together. We have been on our little trips together and just had a lot of fun.
Going to take another one of her classes next month. Cannot wait.
By now everyone has heard the bad news of Farrah Fawcett and Michael Jackson's deaths. Wow, what tragedies.
Hope all is well in your world. Take care. Until we meet here again......
Friday, June 26, 2009
Saturday, June 20, 2009
It's Father's Day
Hi again. Happy Father's Day to all the Fathers out there. Tonite
I wanted to tell you about a recipe that my dad liked and so did
my husband. Gram made it a little differently, but my husband
liked my way. I did not like these at all growing up and even
when I made them for my husband, I ate something else. So
here are the Stuffed Peppers I made:
1 1/2 Lbs. ground beef 1 bag Minute Rice cooked
1 medium diced onion Salt & pepper to taste
2 cans of tomato soup garlic powder to taste
4 or 5 green, red or yellow peppers cleaned
Mix together the ground beef, the diced onion, the cooked rice after it cools, salt and pepper, and garlic powder. Wash and dry your peppers, cut off just the tops and scoop out the seeds and the fibrous part of the pepper, making sure to keep it in tact. Stuff the pepper with the beef and rice mix. Put top on and place in large heavy bottom kettle standing upright. Pour in the tomato soup and add enough water to fill to 3/4 up the pepper. Cover and cook for about 1 to 1 1/2 hrs. or until pepper is soft when knife is inserted. Serve with boiled potatoes and another veggie and you are all set. You can also make this by putting the pepper upright in a oven proof covered casserole dish and bake at 350 degrees for 45 mins to 1 hr.
Hope you enjoy the day. Keep an eye to the sky since we have been having so darn many storms. Take care!! Til we meet again.
I wanted to tell you about a recipe that my dad liked and so did
my husband. Gram made it a little differently, but my husband
liked my way. I did not like these at all growing up and even
when I made them for my husband, I ate something else. So
here are the Stuffed Peppers I made:
1 1/2 Lbs. ground beef 1 bag Minute Rice cooked
1 medium diced onion Salt & pepper to taste
2 cans of tomato soup garlic powder to taste
4 or 5 green, red or yellow peppers cleaned
Mix together the ground beef, the diced onion, the cooked rice after it cools, salt and pepper, and garlic powder. Wash and dry your peppers, cut off just the tops and scoop out the seeds and the fibrous part of the pepper, making sure to keep it in tact. Stuff the pepper with the beef and rice mix. Put top on and place in large heavy bottom kettle standing upright. Pour in the tomato soup and add enough water to fill to 3/4 up the pepper. Cover and cook for about 1 to 1 1/2 hrs. or until pepper is soft when knife is inserted. Serve with boiled potatoes and another veggie and you are all set. You can also make this by putting the pepper upright in a oven proof covered casserole dish and bake at 350 degrees for 45 mins to 1 hr.
Hope you enjoy the day. Keep an eye to the sky since we have been having so darn many storms. Take care!! Til we meet again.
Saturday, June 13, 2009
It's June!
Well, it is almost the middle of June already. The weather just doesn't seem to want to warm up, but I'll take this over the extremely hot or cold we have had.
Just don't like all the storms that come with warm weather. Have enjoyed the gentle rains we have had. Last Saturday I got to enjoy the sounds of Raggae music from the Black River Landings. I just go into the backyard and can enjoy it there. This week is supposed to be Jazz night. Hope it doesn't rain.
Thought I would share a recipe for the Microwave with you. It is a Chicken and Rice one.
1 1/3 cups 5 minute rice 2 cans (10 3/4 oz. ea.) condensed cream of
chicken soup 2 soup cans milk (2 1/2 c.)
2 medium sized ribs celery sliced (3/4 c.) 1 medium onion, chopped (1/2 cup)
4 chicken legs (drumsticks & thighs 2 1/2 lbs. skinned) Paprika Mix all ingredients except chicken in a 13 x 9 in. microwave safe baking dish. Arrange chicken on top, meaty side up, in a single layer: sprinkle with paprika. Cover with vented plastic wrap. Microwave on high 25-30 mins. rotating dish 1/2 turn twice, until chicken is barely opaque in thickest part when tested with a knife. Let stand covered 3 mins. until opaque. Now serve with your favorite veggie sides. Enjoy!!
Have a great weekend. Happy Flag Day!!!
Just don't like all the storms that come with warm weather. Have enjoyed the gentle rains we have had. Last Saturday I got to enjoy the sounds of Raggae music from the Black River Landings. I just go into the backyard and can enjoy it there. This week is supposed to be Jazz night. Hope it doesn't rain.
Thought I would share a recipe for the Microwave with you. It is a Chicken and Rice one.
1 1/3 cups 5 minute rice 2 cans (10 3/4 oz. ea.) condensed cream of
chicken soup 2 soup cans milk (2 1/2 c.)
2 medium sized ribs celery sliced (3/4 c.) 1 medium onion, chopped (1/2 cup)
4 chicken legs (drumsticks & thighs 2 1/2 lbs. skinned) Paprika Mix all ingredients except chicken in a 13 x 9 in. microwave safe baking dish. Arrange chicken on top, meaty side up, in a single layer: sprinkle with paprika. Cover with vented plastic wrap. Microwave on high 25-30 mins. rotating dish 1/2 turn twice, until chicken is barely opaque in thickest part when tested with a knife. Let stand covered 3 mins. until opaque. Now serve with your favorite veggie sides. Enjoy!!
Have a great weekend. Happy Flag Day!!!
Thursday, June 4, 2009
Finally found it! Success!
Yes, I cannot believe it. I have found the famous sweet bread recipe that my grandmother used to make. We loved this bread. The house always smelled so good when we came in after gram had been baking. I hope you try this recipe and enjoy it too.
Polish Sweet Bread
1 cake of yeast 1 cup sugar
2 cups lukewarm milk 4 eggs (beaten)
8 cups flour 1 cup white raisins
1 teaspoon salt 1 teaspoon cinnamon
1 cup soft margarine or butter
Dissolve yeast in 1/4 cup of water. Melt margarine/butter in milk. Add sugar and salt. When cool add eggs, yeast and flour. Then add cinnamon and raisins. Knead until dough is smooth and elastic. Let rise until double. Punch down and let rise again. Put into greased loaf pans. When it has risen in pans, brush with egg and put crumb topping on. Bake at 350 degrees for 35 to 40 minutes.
Crumb Topping
1 beaten egg ( use to brush on top of bread loaves then add)
4 Tablespoons sugar 2 Tablespoons butter
2 1/2 Tablespoons flour Few drops almond flavoring
Wrap cooled loaves in wax paper then aluminum foil. Makes 4 loaves using small pans or 7 or 8
loaves when recipe is doubled
Subscribe to:
Posts (Atom)