I’ve tried a few recipes, and I found this one to be the best so far.
->1 T flour
-1/3 cup milk
-1 egg
-1/8 t cinnamon
-1/4 t vanilla
-1 t sugar
-4 slices of bread
*Stir flour + milk
*+ remaining ingredients
*Oil skillet, med heat
*Dip bread in mixture
*Put in skillet, flip
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-1/2 lb bacon, cut up (we actually skip this part and just use bacon chips…less tasty, but more convenient)
-1 med onion, chopped (1/2 cup)
-2 med stalks celery, chopped (1 cup)
-2 T flour
-4 cups milk
-1/8 t pepper
-1 can (14 3/4 oz) cream-style corn
-1 can (16 oz) tiny whole potatoes, drained and diced
-fresh parsley, chopped (optional)
*Cook bacon in saucepan, med heat until crisp
*Drain fat, reserve 3 TÂ in pan
*Drain bacon on paper towel, set aside
*Cook onion+ celery in bacon fat, med heat 2 mins, stir
*+ flour, med heat, stir constantly
*Remove from heat
*Gradually + milk
*Heat to boil, stir constantly (seriously…constantly)
*+ pepper + corn + potatoes
*Heat until hot
*+ bacon
*Sprinkle each serving with parsley
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Everyone’s seen this recipe on the can label, but I’ll post it just because we like it, and it’s easy to make.
-1 can (10 3/4 oz) cream of mushroom soup
-1/2 cup milk
-1/8 t pepper
-2 cans (15 oz each) French-style green bean
-1 can (2.8 oz) French-fried onions
*Heat oven 350 degrees F
*Mix soup + milk + pepper in 2-qt casserole
*+ beans + onions (about 1/3 can)
*Bake uncovered 30-40 mins
*Sprinkle remaining onions on top
Note: Make sure you use French-style green beans instead of regular green beans. It tastes much better that way. I also tried a recipe where you add a bit of soy sauce. That works too. You can also use whatever soup you want – cream of chicken, cream of celery…
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My dad had bought some rice for us when we first moved in. It wasn’t good rice. You have to soak it really long and put in extra water for it to taste decent. Usually it was just dry and hard. I found that it tasted a lot better when I made rice with this recipe. And plus it’s pretty tasty to begin with.
-2 T butter
-1 small onion, chopped (1/4 cup)
-1 cup uncooked rice
-2 cups chicken broth
-1/4 t salt
*Melt butter in saucepan, med heat
*+ onion, 3 mins, stir occasionally
*+ rice, 5 mins, stir frequently
*+ broth + salt
*Boil, stir once or twice
*Reduce heat to low
*Cover, simmer 15 mins
*Remove from heat, let stand covered 5 mins
Note: This makes 4 servings. Usually I double the recipe to have it for the next day. When you do that you have to simmer it for longer than 15 mins.
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-4 oz ground pork (that would be 1/4 lb)
-1 t cornstarch
-1/2 T blackbeans
-2 T soy sauce
-3 cloves garlic, crushed
-1/2 t fresh ginger, minced
-1 packaged tofu, drained and cut (14 oz)
-1/2 cup chicken broth
-1 T cornstarch mixed w/ 1 T water
*In bowl, mix pork + cornstarch
*In another bowl, mix blackbeans + soy sauce + garlic + ginger
*Heat skillet med heat
*1 T oil, cook pork
*+bean mix + tofu
*+broth
*Boil
*+ dissolved cornstarch mix
*Thicken
Note:
Add more ground pork and black bean sauce.
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This is a repost of a recipe from 9/1/08 from Joyce’s xanga.
Remember those peaches from my dad’s yard? We got our last batch from him last week. I’m positive they got over 100 peaches this year. Usually we just eat the peaches as they are, and if you know Norm and Melody, they’re suckers for fruit. Norm wanted baked peach today, so we looked up a recipe, and he tried this one from RecipeZaar:
2 ripe fresh peaches
1 tablespoons lemon juice
3 tablespoons honey
vanilla ice cream as topping (optional)
Wash and peel peaches, cut into halves, place on casserole dish
Mix honey and lemon juice together, pour over peaches
Cover and bake at 350 degrees for 30 minutes or until tender
Serve warm or cold with ice cream
We used cookies ‘n cream ice cream because that’s all we had. I think the vanilla would definitely be better with the peaches. Love this recipe and will definitely try it again next summer when the peaches are aplenty. Yum! If you visit us next summer, this is what we’ll be having for dessert in the sunroom.
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Another one of Norm’s recipes.
-baby spinach leaves
-raspberry vinaigrette
-raspberries
-candied walnut pieces
-cherry tomatoes
-shredded carrots
-cucumber slices
-white mushroom slices
-crumbled feta cheese
-salt and black pepper
Use your own discretion in how much to put in. Some people like more of one thing than the others.
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This is Norm’s recipe.
-baby Asian mix salad (1 package)
-Chinese chicken salad dressing (Soy Vay)
-grilled chicken cubes
-mandarin oranges
-water chestnut slices
-snow peas
-cashew pieces
-fried chow mein noodles
-salt and black pepper
Use your own discretion in how much to put in. Some people like more of one thing than the others.
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With summer here already, we’ll post some salads to keep us cool.
-6 cups grape tomatoes
-<3/4 lb feta
-1 small onion, chopped
-3 T vinegar
-1/4 cup olive oil
-1 t salt
-1/2 pepper
*Half the tomatoes
*Crumble in feta
*Add remaining ingredients
*Toss
I don’t know how many servings this is, but it makes quite a bit.
We’ll try to post photos for our recipes soon…the kiddos are keeping us a busier than we’re used to.
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I know it’s so much more convenient to buy meatballs from the store, but this recipe is not that hard and a lot more delicious than the store kind. Mix – Shape – Bake! That’s it.
-1 lb lean ground beef
-1/2 cup dry bread crumbs
-1/4 cup milk
-1/2 t salt
-1/2 t Worcestershire sauce
-1/4 t pepper
-1 small onion, chopped (1/4 cup)
-1 large egg
*400 degrees F
*Mix all ingredients.
*Shape into 20 meatballs.
*Place in pan.
*Bake uncovered 20-25 mins (or until no longer pink in center, juice is clear).
Notes:
~We like to use ground pork for this recipe.
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Keeping up with the Moys 