Sunday, September 25, 2016

Corn Casserole


  • 2 cans yellow corn, drained
  • 2 cans cream style corn
  • 16 oz. non-fat Greek Yogurt
  • 2 packages Jiffy Corn Muffin Mix
  • 1 stick butter, melted
  • 8 oz. shredded taco cheese or similar type cheese

  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 inch baking dish with non stick cooking spray.
  3. Mix corn and muffin mix together.
  4. Add greek yogurt and stir in well.
  5. Add the melted butter and stir well.
  6. Place in baking dish and bake for 55 minutes.
  7. Distribute cheese across top of casserole and return to the oven for 10 minutes.
  8. Serve and enjoy.




Olive Bread



You will need a dutch oven, a large mixing bowl, and a clean kitchen towel in order to make this recipe.

For a fresh loaf for 6:00 p.m. Dinner, start at 8 p.m the previous day, proof 14-18 hours (18 preferred) , bake at 2:00, cool from 2:00 the day of serving.
  • 3 cups bread flour
  • 1 teaspoon salt
  • ¾ teaspoon yeast
  • 1 ½ cups cool water
  • 1 jar kalamata olives, drained, pitted and chopped
  • white corn meal and flower for dusting

  1. Pat the olives dry.
  2. Mix the flour, yeast, and salt together.
  3. Add the water, stir with a spoon or with hands.
  4. Add the olives and work in some more.
  5. Cover and let proof for 14-18 hours (18 preferred)
  6. Sprinkle a clean towel liberally with a mixture of flour and corn meal.
  7. Scoop your mixture out onto the towel. Turn a few times to cover.
  8. Shape into a ball.
  9. Cover with the towel and let proof for 2 hours more.
  10. Begin heating the uncovered dutch oven at 500 degrees after 1 ½ hours after starting the second proof.
  11. After 30 minutes, add the loaf to the Dutch oven and bake with the lid on for 30 minutes.
  12. Take the lid off and bake it for another 20 minutes, so the crust is brown.
  13. Remove and let cool on a wire rack for an hour. Then you can slice it.
  14. Use to make a sandwich, or just alone or with butter.
  15. Enjoy.




Pasta Stoup (a little thicker than soup)



Stoup is thicker than soup. Here is my recipe:

1 lb. ground sausage, browned
1 teaspoon rubbed sage
1 onion, chopped
1 teaspoon refrigerated minced garlic
3 Tablespoons chicken bouillon powder
6 cups water
1-28 ounce can tomato sauce
1 small can of tomato paste
2 Tablespoons Italian seasoning
10 ounces macaroni type pasta, any shape
Parmesan cheese for topping

In a large Dutch oven, add the sage to the ground sausage, stirring to break into small pieces.
Add onion and cook until translucent.
Add the minced garlic, chicken bouillon powder and 6 cups of water. Stir.
Add the tomato sauce and tomato paste and stir well.
Add the Italian seasoning. Stir.
With medium heat, bring to a soft boil.
Add the pasta and cook 15 minutes.
Ladle into bowls and top with grated Parmesan cheese.
Enjoy.








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.