2 packages chicken flavored Ramon Noodles
1/2 cup slivered almonds, optional
2 tsp. butter
1 pound package coleslaw mix
1 red pepper, cubed in small pieces
1 bunch green onions sliced thin
3/4 cup vegetable oil
1/2 cup apple cider vinegar
4 tablespoon sugar
1/2 tsp. salt
1/4 tsp. pepper
Melt the butter in microwave and toss the almonds in the butter.
Spread onto a cookie sheet and bake in a preheated 325° oven for 5-8 minutes, stirring occasionally.
Boil the noodles according to directions on package.
Rinse the noodles under cold water and set aside to drain.
Do not use the seasoning packages at this time.
Combine noodles, coleslaw mix, almonds, red pepper and onions. Mix well.
Make the dressing in a separate bowl: Mix oil, sugar, vinegar, salt, pepper and the seasoning packages.
Toss the noodle/slaw mixture with the dressing. Chill 2-3 hours before serving.
Enjoy! Élvez! Piacere! Gustirati! Radosť!
Tuesday, August 16, 2011
Ham Roll-Ups
1 pound sliced deli boiled ham
1 pound sliced Swiss cheese
1 (10 oz.) package frozen chopped broccoli, thawed
1 can cream of mushroom soup
1/2 soup can of milk or 1/2 soup can of white wine.
Optional, one small can of mushrooms, drained.
On your counter, lay out the boiled ham and place one slice of the Swiss cheese on top.
(This will make as many rolls as you have slices of cheese, approximately 15-18 rolls,
depending on how thick you like the slices).
On top of the cheese, close to one end, place a heaping tablespoon of broccoli.
Roll each one up and place in a 13x9 inch casserole.
Mix the soup with the milk or wine and the optional drained can of mushrooms.
Pour the mixture over the roll-ups.
Bake in a 350° for 30 minutes.
I remember having this @ Uncle Yunno's (I believe) 75th birthday. I couldn't wait to get the recipe. These are so, so easy and makes a perfect appetizer to a holiday meal or even makes an easy lunch, served with a slice of bread. The name associated with this recipe is Norma Ballas. I am so glad she shared this with me. They are so yummy.
If you like, you can sprinkle grated Swiss or Colby cheese on the top before baking.
Enjoy! Élvez! Piacere! Gustirati! Radosť!
1 pound sliced Swiss cheese
1 (10 oz.) package frozen chopped broccoli, thawed
1 can cream of mushroom soup
1/2 soup can of milk or 1/2 soup can of white wine.
Optional, one small can of mushrooms, drained.
On your counter, lay out the boiled ham and place one slice of the Swiss cheese on top.
(This will make as many rolls as you have slices of cheese, approximately 15-18 rolls,
depending on how thick you like the slices).
On top of the cheese, close to one end, place a heaping tablespoon of broccoli.
Roll each one up and place in a 13x9 inch casserole.
Mix the soup with the milk or wine and the optional drained can of mushrooms.
Pour the mixture over the roll-ups.
Bake in a 350° for 30 minutes.
I remember having this @ Uncle Yunno's (I believe) 75th birthday. I couldn't wait to get the recipe. These are so, so easy and makes a perfect appetizer to a holiday meal or even makes an easy lunch, served with a slice of bread. The name associated with this recipe is Norma Ballas. I am so glad she shared this with me. They are so yummy.
If you like, you can sprinkle grated Swiss or Colby cheese on the top before baking.
Enjoy! Élvez! Piacere! Gustirati! Radosť!
Thanksgiving Green Bean Casserole
1o 3/4 oz. can of cream of mushroom soup
3/4 cup milk
1/8 tsp. pepper
1 tablespoon soy sauce
2 (14 1/2 oz.) cans cut green beans (drained)
1 1/3 cups French Fried onions
Preheat oven to 350°F .
Combine soup, milk, pepper and soy sauce, mix well.
Add the drained green beans and 2/3 cup of the French Fried onions.
Pour into a 1 1/2 quart casserole or a pretty deep-dish stoneware pie plate.
Bake @ 350° F for 30 minutes.
Take out of oven, stir a little, then sprinkle the remaining onions around the edges.
Bake 5-8 minutes longer.
Enjoy! Élvez! Piacere! Gustirati! Radosť!
3/4 cup milk
1/8 tsp. pepper
1 tablespoon soy sauce
2 (14 1/2 oz.) cans cut green beans (drained)
1 1/3 cups French Fried onions
Preheat oven to 350°F .
Combine soup, milk, pepper and soy sauce, mix well.
Add the drained green beans and 2/3 cup of the French Fried onions.
Pour into a 1 1/2 quart casserole or a pretty deep-dish stoneware pie plate.
Bake @ 350° F for 30 minutes.
Take out of oven, stir a little, then sprinkle the remaining onions around the edges.
Bake 5-8 minutes longer.
Enjoy! Élvez! Piacere! Gustirati! Radosť!
Friday, March 28, 2008
Macaroni and Cheese
1/4 C margarine or butter
1 small onion chopped-- ---if making for children that don’t like the texture of onion, (like a few of mine),
add 1 1/2 tsp of onion powder
3/4 tsp salt
1/4 tsp pepper
2 Tbsp flour
2 Cups milk
1 tsp hot sauce (optional)
8 oz cheese (I use an 8 ounce of Velveeta ---you can use American,
cheddar, a mixture of cheddar, brick, mozzarella or whatever you have available).
Cook macaroni, according to package directions, using the least amount of cooking time.
Drain macaroni, saving 1/3 cup of the cooking water to add to cheese mixture.
Melt margarine in a large saucepan, add onion salt and pepper.
Cook over medium heat until onion is slightly tender.
Blend in flour and cook over low heat, stirring constantly, until mixture is bubbly. (About 4 minutes).
Remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cheese and reserved pasta water, and stir until melted. Stir in the macaroni. Put all into a slightly greased 9”x9” baking dish. Bake uncovered in 375° oven for 25 minutes.
This dish is a favorite of our 2 boys, and on their birthday it would be a request for their special birthday meal. As an added treat, I cut up cooked chicken and add it to this cheesy dish. The kids love it. (Just add the chicken to the cheese sauce mixture). I know that the convenience of store bought, boxed macaroni and cheese is easily available, but you can’t match the taste of homemade. Nick and Sam will vouch for that.
Enjoy! Élvez! Piacere! Gustirati! Radosť!
Tuesday, January 8, 2008
Bev’s Spaghetti Sauce and Meatballs
1 28 oz. can tomato puree plus 1 28 oz can water
1 18 oz. can tomato paste plus 2 18 oz cans water
1 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
1/8 tsp. pepper
3 tsp. sugar
2 bay leaves
2 tsp. Italian seasoning
1/4 C. Parmesan cheese
Place the puree, paste and 3 cans of water in a Dutch oven and cook on medium high heat until a slow boil starts. Reduce heat to low and place remaining ingredients in sauce mixture. Do not put a lid on pot, because the water has to evaporate a bit to thicken the sauce. Cook for 3 hours, stirring occasionally.
Now, if you like meatballs with your spaghetti, then while the sauce comes to a slow boil, mix all of the below ingredients together. Form into 1 1/2 inch size meatballs and drop into the hot sauce as you form them. Do not cook the meatballs in any way before you add them to the sauce (Look below for the story and the reasoning behind this tip).
Meatballs:
1 1/2 lbs. ground beef
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. parsley flakes
1 C. seasoned bread crumbs
2 eggs
1/4 C. milk
1/4 C. Parmesan cheese
The first time I ever made homemade sauce and meatballs for my husband (then my fiancee) was in my first apartment. When I combined all the meatball ingredients, I fried the meatballs in a skillet before putting them in the sauce. At dinner, he was gracious enough to compliment my cooking. The only comment was that the meatballs tasted like meatloaf instead of the meatball taste he was used to as a child. When I told him I fried them, he told me then that the meat should cook right in the sauce for over 3 hours, making them soft and tasty. While I was upset at the time after all the hard work I went through, I’ve since realized that cooking them in the sauce is the only way to go. In the 3 hours it takes for the sauce to get done, the meatballs absorb all the sauce's flavors. Now, he swears that this is the best sauce and meatball recipe he’s ever tasted. And, I agree.
Enjoy! Élvez! Piacere! Gustirati! Radosť!
1 18 oz. can tomato paste plus 2 18 oz cans water
1 tsp. garlic powder
2 tsp. onion powder
2 tsp. salt
1/8 tsp. pepper
3 tsp. sugar
2 bay leaves
2 tsp. Italian seasoning
1/4 C. Parmesan cheese
Place the puree, paste and 3 cans of water in a Dutch oven and cook on medium high heat until a slow boil starts. Reduce heat to low and place remaining ingredients in sauce mixture. Do not put a lid on pot, because the water has to evaporate a bit to thicken the sauce. Cook for 3 hours, stirring occasionally.
Now, if you like meatballs with your spaghetti, then while the sauce comes to a slow boil, mix all of the below ingredients together. Form into 1 1/2 inch size meatballs and drop into the hot sauce as you form them. Do not cook the meatballs in any way before you add them to the sauce (Look below for the story and the reasoning behind this tip).
Meatballs:
1 1/2 lbs. ground beef
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. parsley flakes
1 C. seasoned bread crumbs
2 eggs
1/4 C. milk
1/4 C. Parmesan cheese
The first time I ever made homemade sauce and meatballs for my husband (then my fiancee) was in my first apartment. When I combined all the meatball ingredients, I fried the meatballs in a skillet before putting them in the sauce. At dinner, he was gracious enough to compliment my cooking. The only comment was that the meatballs tasted like meatloaf instead of the meatball taste he was used to as a child. When I told him I fried them, he told me then that the meat should cook right in the sauce for over 3 hours, making them soft and tasty. While I was upset at the time after all the hard work I went through, I’ve since realized that cooking them in the sauce is the only way to go. In the 3 hours it takes for the sauce to get done, the meatballs absorb all the sauce's flavors. Now, he swears that this is the best sauce and meatball recipe he’s ever tasted. And, I agree.
Enjoy! Élvez! Piacere! Gustirati! Radosť!
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