THANKSGIVING

HAPPY THANKSGIVING LADIES! HAVE A WONDERFUL DAY!!

Staci's Salisbury Steaks and green beans

This is a recipe I really enjoy that I got from my in-laws. I must admit I am not a mushroom fan so now that I can cook it my way I cut them up very small and don't notice them. I hope you enjoy a break from the turkey leftovers and try this one out!

1 can golden mushroom soup
1/2 pkt onion soup mix
1 lb ground beef (also have used turkey but then cut oatmeal if it feels dry)
1/2 c. dry oatmeal
2 eggs
1/2 c. finely chopped onions
1 1/4 c. sliced fresh mushrooms
1/4 c green bell pepper, finely chopped
1 pinch cayenne pepper
3 pinches garlic powder
2 dollops Worcestershire sauce
1 dollop tabasco sauce
2Tb butter

potatoes, noodles, or rice to serve with.

Mix 1/4 c of the mushrooms and all ingredients except mushroom soup, butter, and remaining mushrooms. Cover and let rest in fridge 2 hrs (or up to 24hr). Form into patties and cook in large skillet over med. high heat until cooked through and nicely browned, time varies depending on thickness of your patties. Remove from skillet and set aside.

Add butter and mushrooms to skillet and saute until mushrooms for a few minutes, add the mushroom soup and a bit of water to thin out. Bring to boil, reduce heat add patties back, and simmer 10 minutes.

Serve over noodles, rice or mashed potatoes.

I have also made this into meatballs and it is good but I prefer the patties.

I love doing the green beans this way to serve with this.
1 lb fresh green beans cut french style
1 tsp salt
1 tb butter

Boil enough water to cover your beans and add salt and beans. Cook until beans are almost tender but not too soft. drain the water and beans, add butter to pan and melt. return beans to pan and cook about 3-5 minutes or until beans start to brown slightly, add salt or peper to taste and serve.

Pad Thai Review (Severns)

Okay, I finally got around to making the Pad Thai and it was good. This is Andy's favorite Thai dish and not so much a fav of mine. Ironically when I made this recipe I liked it more than he did. I like the chewy-ness of the rice noodles. The problem is that Andy has found a restaurant here that serves Pad Thai that sends him to Thai heaven... so he's a little picky now.
Anyway, I followed the recipe exactly because this is a dish I have never made before. It was good and even though I liked it I probably won't waste my time to make it again. :(

FYI: Pad Thai

Hey Ladies, I went to the site to see if I could find how many servings this recipe makes and it said one. I am guessing it is a large serving...Staci, any feed back?

By Request: Seven Layer Bars

These are very yummy, melt in your mouth bars that are so easy to make and take with you! They are a (extended) family favorite.

Seven Layer Bars

In a 9 x 13 pan, layer in order:
1/2 cup melted butter
1 1/2 cup crushed graham crackers
6 oz. butterscotch chips
6 oz. chocolate chips
7 oz. coconut
1/2 cup chopped nuts (if desired)
14 oz. can sweetened condensed milk

Bake at 350 for 25 minutes. When cool, cut in desired sized squares.

So Good So Easy, Just had to share

hey ladies,
I came across this recipe online and tried it. It is a fablous quick recipe I will be making often and thought I would share. I know it is my turn to post this week and have another recipe in mind so don't let this freebie confuse you.

Crock pot Pork chops and Rice

mix 1 c. flour, 1/2 tsp dry mustard and 1/2 tsp salt in plastic bag. Throw in 4 boneless pork chops (or a small pork roast) to coat. Brown meat in skillet with oil (3-4min). Place pork in crock pot and dump a can of condensed chicken and rice soup over it. (Or as I did, 2 cups rice, 1 can cream soup, and 1 c. broth). Cook on low for 6 hrs or high 4hr (roast may take longer). The pork was soooo tender and not dry at all. I loved that I could have it ready with only about 7 min of prep time.

Rice Salad Review (Severns)

Well, this was a hit! I loved it and the kids liked it. I was proud of them because this really isn't 'kid' food but they ate it up! I did not use tofu or chicken, I wanted a vegetarian meal. I did not miss it. I pureed the dressing in the blender because I prefer it that way. Other than that I didn't really change anything. This recipe is straight forward and easy. Yeah! I think it's delicious, can't wait for the left-overs tomorrow! Four thumbs up!

PS: I haven't forgotten the Pad Thai, it's on my menu for next week!

Holiday Treats!

Hey Ladies, so I know this is a bit early but we are planning on having a Christmas party and I'm looking for some dessert ideas. Anything goes, cookies, bars, whatever. If you have a favorite treat I'd love the recipe. Thanks!!

Brown Rice Salad

Hi Ladies,
Sorry this is late. This recipe is from a beloved Juneau cookbook, which nearly every Juneau cook has in their kitchen. This is one of my favorite recipes, of those I've tried, and I particularly like the fact that it is a hearty one-dish, vegetarian meal. Of course you can cook up some chicken with it if you have an aversion to tofu. Also, the garnishes are a must! Enjoy!

Brown Rice Salad:
(serves 2 BIG servings)

2 TBL safflower oil
1/4 cup medium diced onion ( 1 small onion)
1/2 cup medium-diced green peppers (1/2 small pepper)
1/2 cup thinly sliced mushrooms
2.25 cups cooked brown rice (I think that's about 1 cup uncooked rice - I often cook up extra rice and add a few veggies so as to have leftovers)
2/3 cups diced, firm tofu
1/2 cup Fiddlehead vinaigrette (recipe below) or other good vinaigrette dressing
2 tsp tamari or soy sauce
4 cups cleaned and torn fresh romaine lettuce

Dressing:
(this makes 1 cup, only 1/2 cup is needed for recipe)

3/4 cup good quality olive oil
1/4 cup red wine vinegar
2 tsp Dijon mustard
1/2 tsp minced garlic (1 small clove)
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried thyme

1. Whisk all ingredients together in a small bowl.
2. Store covered at room temperature for up to 1 week, whisking thoroughly before each use.

Garnish:
3/4 cups grated Cheddar cheese (I like white cheddar with it)
tomato wedges
avocado slices

1. Heat safflower oil in a large deep pan over high heat. When oil is hot, add onion, peppers, and mushrooms and cook, stirring frequently until tender but not browned.
2. Add cooked rice, stirring thoroughly until combined and hot.
3. Gently stir in tofu, 1/4 cup vinaigrette and tamari sauce until well combined and warmed.
4. Plate lettuce in a very large salad bowl and toss with remaining 1/4 cup vinaigrette dressing. Divide lettuce mixture between plates and top with hot rice. Sprinkle rice with grated cheese and garnish with tomato and avocado slices. Serve immediately, with additional salad dressing and soy sauce if you wish.

Pad Thai = delicious!!!

I was so excited to see this recipe! Katrina and I are huge Thai fans and tend to eat 1-2 meals of that cuisine weekly. I love that this recipe has a more authentic approach then many I have tried. However, I did change a few things up. I agree that the only way to make the sauce is using tamarind and not a store bought bottle, the flavor is soooo different!! So, I did most of the recipe as stated except the noodles. I have been learning many tricks from a neighbor of mine that was raised in thailand and although she has taught me how to make pad thai I tried this recipe. I made the meat (or tofu in my case) and sauce and set in a bowl, then reheated my wok. For my noodles I placed them in a microwavable dish, covered them with water and cooked them 5 minutes. When they came out they were cooked and i drained the remaining liquid off and then tossed them in the hot wok with a bit of oil and vinegar before adding the sauce back. I really like the extra flavor the vinegar trick adds.!

I don't know that I will do this specific recipe again not because it isn't good but, because I will be more likely to use the one in my head then pull this up.

FYI--totally worth finding palm sugar but if that is not possible, a little white or brown sugar does work in a pinch!

Happy Birthday Nikki and Rachel!