Sunday, July 17, 2016

Dilled Cucumber Salad


  • 1 large cucumber, peeled and sliced thinly
  • 1 red onion, peeled and sliced thinly
  • 1/3 cup white vinegar
  • 1/3 cup water
  • 2 tablespoons sugar
  • ½ teaspoon salt
  • 1/8 black pepper
  • 1 teaspoon dill weed

  1. Soak red onion slices in ice water for 15 minutes.
  2. Drain the slices.
  3. Combine all the ingredients together.
  4. Stir and refrigerate at least an hour.
  5. Serve and enjoy.  

Hawaiian Pasta Salad



  • 8 ounces any boiled pasta such as rotini, macaroni, or bowties
  • 1 15 ounce can of pineapple tidbits or chunks, drained, but reserve the juice
  • 1 red bell pepper, diced
  • 8 ounces, cooked ham, chopped
  • 3 green onions, chopped


Dressing:
  • ½ cup lite mayonnaise
  • ¼ cup lite sour cream
  • 1 tablespoon Dijon mustard
  • 1/3 cup pineapple juice (from the reserve)
  • 1 teaspoon honey
  • 1 teaspoon cider vinegar
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon black pepper


  1. Boil and drain pasta.
  2. Add red bell pepper, pineapple, ham, and green onions.
  3. Mix.

  1. In a separate bowl, stir the lite mayonnaise and lite sour cream together.
  2. Stir in the pineapple juice.
  3. Add the honey, cider vinegar, garlic powder, and black pepper.
  4. Mix well.
  5. Pour over the pasta mixture and combine well.
  6. Refrigerate at least 2 hours.
  7. Serve and enjoy.



Wednesday, June 22, 2016

Strawberried Sugar Cookie



Warning: This dessert is extremely sweet. I made it to avoid using cream cheese, so that a lactose intolerant person could enjoy dessert.

  • 1 quart strawberries
  • 1 tub vanilla buttercream frosting
  • 1 stick butter
  • 3 tablespoons sugar
  • 1 cup flour


  1. Cut flour and sugar into solid butter, similarly as in preparing pie crust.
  2. Line a pizza pan with parchment.
  3. Press the crumbly mixture into the parchment lined pizza pan to make a cookie.
  4. Bake at 375 degrees for 12 minutes.
  5. Remove from the oven and let cool.
  6. Spread the large cookie with prepared vanilla buttercream frosting.
  7. Wash, stem, and slice strawberries and place the slices on the iced cookie.
  8. Cover with plastic, and refrigerate until serving.
  9. Cut into wedges.
  10. Serve and enjoy.



Saturday, April 16, 2016

Coney Dog Sauce



  • 1 pound ground chuck
  • 1 medium onion
  • 2 ribs celery
  • 2 teaspoons minced garlic
  • 2 teaspoons white vinegar
  • 2 teaspoons chili powder
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • ¼ teaspoon cumin
  • ¼ teaspoon paprika
  • ¼ teaspoon salt
  • ¼ teaspoon allspice
  • ¼ teaspoon black pepper
  • 1 dash Worcestershire sauce
  • 1 dash lite soy sauce
  • 2 teaspoons yellow prepared mustard
  • 2 teaspoons brown sugar
  • 1 eight ounce can tomato sauce


  1. Brown and constantly stir the ground beef in a skillet in about ½ cup of water. This will help steam it and break it into fine pieces.
  2. Cool the browned beef 15 minutes and place in a food processor. Pulse about 4 times to further break it apart. You want really small pieces but you don't want to turn it into a paste.
  3. Return the meat to skillet.
  4. Put the onion and celery in the food processor and pulse until the are in fine pieces.
  5. Add onion and celery to skilled and sweat them for about 5 minutes. Stir often.
  6. Add the minced garlic and cook for another minute.
  7. Add the vinegar and dry spices. Add about ½ cup water to help the spices distribute well and also it will continue to steam the mixture.
  8. Add the Worcestershire sauce, lite soy sauce, and yellow prepared mustard.
  9. Add the brown sugar. Stir until dissolved.
  10. Cook on very low heat for a half hour, stirring often.
  11. Add the tomato sauce, continue stirring often, and simmer for 15 minutes more.
  12. Serve on hotdogs in buns.
  13. Enjoy.



Wednesday, April 13, 2016

Ham Balls


  • ½ pound ground ham
  • ½ pound ground sausage
  • ½ cup gingersnaps, ground fine in a blender
  • 1/8 teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon mustard powder
  • 1 tablespoon pineapple juice
  • ½ cup milk
  • 1 egg, beaten
  1. Combine ground gingersnaps, salt, pepper, mustard powder, pineapple juice, milk and beaten egg in a blender and blend about 30 seconds.
  2. Add the ground ham and mix.
  3. Use a large scoop to make 6 large meatballs.
  4. Place on a parchment lined 9 x 13 inch glass baking dish.
  5. Bake at 350 degrees for 50 minutes, basting every ten minutes with the glaze below.  
      Glaze:
  • ½ cup pineapple juice
  • ¼ cup apple cider vinegar
  • 2 tablespoons brown sugar
  • 1 ½ teaspoons ketchup
  • 1 teaspoon mustard powder


     Mix all the ingredients and baste the meatballs every ten minutes.


     You may also do the final basting with barbecue sauce if you prefer.

Saturday, April 2, 2016

Orange and Grape Salad


  • 4 Cuties, peeled and separated into wedges
  • ½ cup grapes, washed and stemmed
  • 1 small container Yoplait Greek Tropical Fruit Yogurt
  • 1 tablespoon honey

  1. Mix all ingredients.
  2. Serve and enjoy.  

Ham, Veggie and Rice Soup



I often use this soup to use leftovers from Easter dinner.

  • 2 tablespoons olive oil
  • 1 red onion, chopped
  • 1 cup ham, chopped
  • 2 ribs celery, chopped
  • 1 cup carrots, chopped
  • 2 tablespoons chicken bouillon crystals (or 8 cubes)
  • 8 cups water
  • 1 cup brown rice
  • 1 cup royal blend rice
  • ¼ teaspoon ground black pepper
  • 2 cups milk
  • 2 tablespoons flour, mixed with enough water to make a slurry
  • 2 cups shredded cheddar

  1. In a Dutch oven, saute chopped red onion in the olive oil.
  2. Add the chopped ham and cook for a minute, stirring often.
  3. Add chopped celery and chopped carrots.
  4. Add the chicken bouillon crystals and water.
  5. Add both kinds of rice and black pepper
  6. Stir often and cook on medium heat for 1 hour.
  7. Add the milk, the slurry, and heat 5 minutes, stirring constantly.
  8. Add the shredded cheddar and stir until it melts and thickens the liquid.
  9. Serve and enjoy.