from www.oceanspray.com
1 cup sugar
1 cup water
12 oz. fresh or frozen cranberries
Combine sugar and water in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups
Friday, April 10, 2009
Meatloaf
Meatloaf
2 eggs
2 lbs. ground beef
1/4 cup ketchup
1/2 cup chopped onion
1 t dill weed
about 3/4 cup oatmeal
salt, to taste
pepper, to taste
1/4 cup chili sauce
1/4 cup 7-up
Mix. Bake at 350 for 45 to 60 minutes.
2 eggs
2 lbs. ground beef
1/4 cup ketchup
1/2 cup chopped onion
1 t dill weed
about 3/4 cup oatmeal
salt, to taste
pepper, to taste
1/4 cup chili sauce
1/4 cup 7-up
Mix. Bake at 350 for 45 to 60 minutes.
Ginger Cookies
Southern Living - 1989(?)
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 t baking soda
1/2 t salt
1 1/2 t ginger
1 t cinnamon
Beat butter and sugar until creamy. Beat in egg and molasses. Combine flour, soda, salt, ginger and cinnamon. Add to creamed mixture; stir until blended. Cover and chill 2 hours.
Roll dough into 1 inch balls, roll in sugar to coat. Place about 2 inches apart on sheet. Bake in preheated 300 degree oven 15 minutes or until tops are almost firm. Makes about 36 cookies.
** NOTE: I baked mine for about 8 minutes.
3/4 cup butter, softened
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
2 t baking soda
1/2 t salt
1 1/2 t ginger
1 t cinnamon
Beat butter and sugar until creamy. Beat in egg and molasses. Combine flour, soda, salt, ginger and cinnamon. Add to creamed mixture; stir until blended. Cover and chill 2 hours.
Roll dough into 1 inch balls, roll in sugar to coat. Place about 2 inches apart on sheet. Bake in preheated 300 degree oven 15 minutes or until tops are almost firm. Makes about 36 cookies.
** NOTE: I baked mine for about 8 minutes.
Authentic Spanish Rice
from Ben A's mom
1 cup rice
2 T vegetable oil
2 stalks celery, chopped
1/2 can tomato sauce
1/2 t. cumin
1 to 2 cloves garlic
1/2 onion, chopped
2 cups water
salt to taste
pepper to taste
2 chicken bouillion cubes
Fry rice in oil for 3 to 4 minutes till browning. Add remaining ingredients. Cover; cook on medium-low heat for 20 minutes.
1 cup rice
2 T vegetable oil
2 stalks celery, chopped
1/2 can tomato sauce
1/2 t. cumin
1 to 2 cloves garlic
1/2 onion, chopped
2 cups water
salt to taste
pepper to taste
2 chicken bouillion cubes
Fry rice in oil for 3 to 4 minutes till browning. Add remaining ingredients. Cover; cook on medium-low heat for 20 minutes.
Beefy Pasta Skillet
from www.campbellskitchen.com
Tried on 11/27/07 Kids devoured it. Little R had second helping.
1 lb ground beef
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup (Regular or 25% Less Sodium)
1/4 cup water
1 T Worchestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked corkscrew pasta or elbow pasta
Cook beef and onion in skillet until browned. Pour off fat.
Add soup, water, Worchestershire, cheese and pasta and heat through.
Tried on 11/27/07 Kids devoured it. Little R had second helping.
1 lb ground beef
1 medium onion, chopped
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup (Regular or 25% Less Sodium)
1/4 cup water
1 T Worchestershire sauce
1/2 cup shredded cheddar cheese
2 cups cooked corkscrew pasta or elbow pasta
Cook beef and onion in skillet until browned. Pour off fat.
Add soup, water, Worchestershire, cheese and pasta and heat through.
Microwave Peanut Brittle
from Cindy A., 1997
1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 t. salt
1 t. butter
1 t. vanilla
1 t. baking soda
Mix peanuts, sugar, syrup and salt in a 1 1/2 quart baking dish. Cook 8 minutes on high, stirring after 4 minutes of cooking time.
When done, add butter and vanilla, stirring well. Cook 2 minutes longer and remove from oven. Add soda and stir.
Pour on greased cookie sheet.
When cool, break into pieces.
*If using salted peanuts, omit salt.
1 cup raw peanuts
1 cup sugar
1/2 cup white corn syrup
1/8 t. salt
1 t. butter
1 t. vanilla
1 t. baking soda
Mix peanuts, sugar, syrup and salt in a 1 1/2 quart baking dish. Cook 8 minutes on high, stirring after 4 minutes of cooking time.
When done, add butter and vanilla, stirring well. Cook 2 minutes longer and remove from oven. Add soda and stir.
Pour on greased cookie sheet.
When cool, break into pieces.
*If using salted peanuts, omit salt.
Sausage Corn Bread Stuffing
from www.familyfun.com
8 oz. breakfast sausage
1/2 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 carrot, chopped
1 t poultry seasoning
1 pound corn bread stuffing mix
3/4 cup cooked rice
2 to 3 cups milk
Heat the oven to 350 degrees. Cook the sausage in a large skillet over medium heat until brown. Add the vegetables and cook until they are soft. Stir in the poultry seasoning, then set the skillet aside.
Prepare the corn bread stuffing according to the package directions. Add the sausage mixture and the rice. Stir in enough milk to evenly moisten the dressing. Pour the dressing into a large baking dish and bake uncovered for 1 hour or until a crust forms on top.
Makes about 10 cups.
8 oz. breakfast sausage
1/2 medium onion, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 carrot, chopped
1 t poultry seasoning
1 pound corn bread stuffing mix
3/4 cup cooked rice
2 to 3 cups milk
Heat the oven to 350 degrees. Cook the sausage in a large skillet over medium heat until brown. Add the vegetables and cook until they are soft. Stir in the poultry seasoning, then set the skillet aside.
Prepare the corn bread stuffing according to the package directions. Add the sausage mixture and the rice. Stir in enough milk to evenly moisten the dressing. Pour the dressing into a large baking dish and bake uncovered for 1 hour or until a crust forms on top.
Makes about 10 cups.
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