Friday, December 02, 2005

Madarin Orange Molded Jello Salad

This is one of my favorite recipes for a jello salad.

Mandarin Orange Salad


2 cups boiling liquid (water or fruit syrup)
1 package (6 ounces) orange-flavored gelatin(I use sugar-free)
1 pint orange sherbet
1 can (11 ounces) mandarin orange segments, drained

1 can (11 ounces) mandarin orange segments, drained
1 can (131/4 ounces) pineapple chunks, drained
1 cup flaked coconut
1 cup miniature marshmallows
1 cup dairy sour cream or 1/2 cup chilled whipping cream, whipped

Pour boiling liquid on gelatin in bowl; stir until gelatin is dissolved.
Add orange sherbet; stir until melted. Stir in 1 can orange segments. Pour into 6-cup ring mold; Refrigerate until firm.

Mix remaining orange segments, the pineapple, coconut and marshmallows. Fold in sour cream.

Refrigerate at least 3 hours.

Unmold and "optional" fill center with fruit mixture.


I usually fill center with cottage cheese!! Yummmmmy!

Madarin Orange Jello Salad

Turkey in Foil

Sweetie's First Turkey

She made all by herself with limited supervision. She says it is her last! She had a hard time taking out the neck and bag of giblets. (Me, too. That is just nasty)

Sweetie's First Turkey

Prepare turkey as directed for Roast Turkey. To wrap, place turkey breast side up in middle of large sheet of heavy-duty aluminum foil. (For larger turkeys, join 2 widths of foil.)

Brush with shortening, oil, margarine or butter.

Place small pieces of aluminum foil over ends of legs, tail and wing tips to prevent puncturing. Bring long ends of aluminum foil up over the breast of turkey and overlap 3 inches. Close open ends by folding foil up so drippings will not run into pan. Wrap loosely; do not seal airtight. Place wrapped turkey breast side up in shallow roasting pan.

Cook in 450 oven. Follow Timetable.

Open foil once or twice during cooking to judge doneness.
When thigh joint and breast meat begin to soften,
fold back foil completely to brown turkey and crisp
skin. Insert thermometer at this time.


Ready-to-Cook Weight - Total Cooking Time - Internal Temperature

7 to 9 pounds ..... 2 1/4 to 2 1/2 hours ... 185 degrees
10 to 13 pounds ... 2 3/4 to 3 hours ... 185
14 to 17 pounds ... 3 1/2 to 4 hours ... 185
18 to 21 pounds ... 4 1/2 to 5 hours ....185
22 to 24 pounds... 5 1/2 to 6 hours ....185

This is how I have made Turkey for years... actually this is the only way I have made turkey.

Fall table setting

Sunday, July 17, 2005

Hamburger & Tator Tot Casserole

Hamburger and Tot Casserole

Preheat oven to 350 degrees
Spray Pam in casserole dish or dutch oven

1 lb lean ground beef
1 small bag tator tots
1 small box frozen peas, thawed (English peas for those in Texas)
1 can cream of mushroom soup
1/2 cup milk ( I use skim)

Layer ground beef on the bottom of dish, place tots on top of beef, then the peas, mix milk with soup and pour that on top, spreading to cover.

Place in oven uncovered for 45 minutes or until ground beef is cooked to your liking.

Variations: green beans instead of peas.

I used canned peas for years but I prefer frozen peas, thawed, much better flavor.

This dish is even better as leftovers, warmed in oven or microwave.

Note: ground beef in the picture looks darker than it really was. This was my second time to reheat it.

Sunday, July 10, 2005

Another "try me" Recipe

Grilled New Potatoes With Lemon-Garlic Aioli and Chives

3 pounds small new potatoes (do not peel>
3/4 cup mayonnaise
6 cloves garlic, coarsely chopped
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest (yellow part only)
1/2 teaspoon kosher salt (divided use)
1/2 teaspoon freshly ground black pepper ( divided use)
3 tablespoons olive oil
1/4 cup finely chopped fresh chives

In a large pot of salted water, boil the potatoes until just cooked through but not completely soft, 10 to 15 minutes depending on size. Test by piercing with a thin skewer: When the skewer mee~ some resistance but can slide all the way through, the potatoes are ready. Drain the potatoes immediately and set aside until cool enough to handle.

Combine the mayonnaise, garlic, lemon juice, zest, '/4 teaspoon saIt and '/4 teaspoon pepper in a blender and blend until smooth. Set aside.

Preheat grill to high. Cut potatoes in half, brush the cut sides with oil and season with the remaining '/4 teaspoon salt and 1/4 teaspoon pepper.
Grill the potatoes cut-side-down until golden brown and just cooked through, 2 to 3 minutes.

Place the potatoes on a platter, drizzle with aioli, and sprinkled with the chives.

Serve warm. Makes 6 servings.

PER SERVING: Cal:443 Fat 29g (4g sat) fiber 5g
Chol lOmg Sodium 321mg Carb 42g Protein 5g

Calories are a little high for me on this one. So I will fix it when having company and stretch servings to 10-12. Buffet dish.

Since I don't have the time to type in all the recipes I want to try... I tried scanning this one in to wordpad. Worked pretty good. In the ingrediates I had to put in the fractions but that was about all. Copy from wordpad and paste in to blogger post.


Recipes I want to try real soon

Low Carb Spinach Dip

1 (10 ounce) package or frozen chopped spinach thawed
1 cup cottage cheese
1/4 cup chopped parsley
1/3 cup mayonnaise
1 T. prepared horseradish
1 T. chopped onion
2 T. lemon juice
Fresh ground pepper to taste

Plop (recipe really said plop) your spinach into a strainer, and use the back of a spoon to press out all the water. Set aside.

With the S-blade in place on your food processor drop the cottage cheese, parsley, mayo, horseradish, onion, and lemon juice into your food processor's bowl and run it until mixture is quite smooth.

Add drained spinach, pulse to mix.

Add salt and pepper to taste, and serve with mixed veggies (or really good wheat crackers I would think but, I'll let you know after I make this)

Makes about 3 cups.

I don't know about anyone else but I have tons of recipes cut or tore out of the newspaper or magazines knowing someday, maybe, if I can find the one I want where ever I stashed it I will want to try it.

So... I am going to start posting them here and after I make it I will rate it and perhaps post a photo.

This recipe I hope to make this week. It sounds yummy.

Saturday, December 25, 2004

Christmas Brunch... Souffle, cinnamon rolls, mixed fruit... It was yummy!!! Posted by Hello

Egg and Sausage Souffle (Casserole)

12-16 oz of sausage (I use Jimmy Dean Lite)
6 eggs (I use 1 cup Egg Beaters and 3 eggs)
3 cups milk (I use skim milk)
6 slices Bread cubed (I use sugar free wheat bread)
1 tsp mustard - optional
salt and pepper
8 oz pkg shredded cheddar cheese

Fry sausage and drain. Beat egg mixture, add salt, pepper, mustard, and milk... Mix well. Stir in bread cubes. Add one half of cheese and all the sausage. Sprinkle with remaining cheese. Cover with plastic wrap and chill overnight (I try to do this but it is not required)

Bake at 350 for 45 minutes.

Now it will rise like a souffle and fall as it cools.
makes 12 servings or more.

If you have leftovers, it will keep well for a couple of days.

Egg and Sausage Souffle... right out of the oven Posted by Hello

Friday, December 24, 2004

Potato Soup

This has been a tradition in my family growing up and I have continued it in my own home.

5 lbs of potatoes (russets, reds, any kind is fine)
peel, rinse, and chop into to chunks, about the size of sugar cubes or a little larger

1 sweet onion
chopped fine

Place in a heavy bottomed pan, cover with water and bring to a boil
Keep an eye on this as it cooks fast. You want the potatoes to be almost fork tender, but not ready to make mash potatoes.

Carefully Drain, then return to pan, if you used a colander

Cover with milk (I use Skim milk)
Liberally sprinkle the top with celery salt.

Optional... You may add chopped celery, cooked and crumbled bacon at this time.

Heat thoroughly in heavy bottom pan or place in crockpot on low while you attend church.

Place a dollop of butter on top (I use smart balance)

Serve with oyster crackers.


Caution: The last few years it has become a family tradition to scorch the potatoes... Be watchful so that doesn't happen to you. It really makes a mess in the pan.

Leftovers keep well and you can also freeze the leftovers to enjoy later.

(I will post picture another time)

Sunday, October 31, 2004

Salmon Loaf  Posted by Hello

Salmon Loaf


2 cans drained salmon (save liquid)
3-4 cups old fashioned oatmeal(or crushed saltines)
2 eggs
1/4-1/2 minced dry onions(or fresh finely chopped)*mainly to taste
reserved liquid
skim milk
dried parsley (optional)

*I used to use crushed saltines, to make healthier I now use oatmeal.

Preheat oven to 350 degrees

Spray a 8 or 9 inch square pan, set aside (I use a square pyrex dish)

Place drained salmon is a large bowl, stir well to crumble
Add 2 cups oatmeal, 1 cup at a time, mix well

should be almost dry, large crumbles, at this point

Add 2 eggs

Mix Well, continue adding reserved liquid from salmon, and more oatmeal as necessary,adding milk if needed, to make mixture very moist,but not soggy

You want a meatloaf like consistency

Scoop mixture into prepared pan, press to form a nice flat shape
run a butterknife around the sides to pull the mixture away from the side of the baking dish.

Bake in Oven until the top is lightly brown. Next time I make it I will time it exactly.

Makes 9 large pieces.

Friday, July 23, 2004

Another photo of Meatloaf... forgot to tell you how easy it is to shape. Shamrocks for St. Patrick's Day and a Big Heart for Valentine's Day... a Football for Superbowl Sunday... about any shape you can think of. My Mom always did it for Valentine's Day and I think I started it for St.Patrick's Day, her birthday. Posted by Hello