Image via WikipediaKnor vegetable soup mix (1.4 oz package)
Mix well; refrigerate for about 1 hour (until vegetables are soft); serve with crackers, vegetables or bread.
Try other Knor soup mix flavors for variety. Use the 4 oz packages.
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Sunday, January 31, 2010
Vegetable dip
Image via WikipediaKnor vegetable soup mix (1.4 oz package)
Mix well; refrigerate for about 1 hour (until vegetables are soft); serve with crackers, vegetables or bread.
Try other Knor soup mix flavors for variety. Use the 4 oz packages.
Saturday, January 30, 2010
Salsa Blend By Diane Webb
Image via Wikipedia1 jar San Marcus green salsa
1 jar Pace 3-pepper salsa
Blend in blender until a smooth consistency; serve with tortilla chips.
The idea is to have a salsa without chunks with plenty of flavor but not too hot. You could take several different brands and flavors of your choice and do the same thing (blend in a blender) until you come up with your favorite combination. I just took what jars I had purchased from Big Lots. Each alone just did not quite get it. The 3-pepper was just too hot. The green was took tart. The pico de gallo had too many large pieces. However, all three blended together was perfect. We did find it got hotter and hotter each day it remained in the refrigerator (which was not very many days).
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Tuesday, January 19, 2010
Dressing (Diane Webb)
1 pan of cornbread (any recipe--I use the one off the cornmeal bag)
1 package of commercial dressing--dry (this is for the flavoring so experiment)
3 chopped celery sticks (optional)
1 copped onion
Chopped boiled eggs--several (optional)
3-4 large eggs (raw)
You can add one slice of bread if you want (sometimes I do and sometimes I don't)
Chicken broth
Vegetable broth (optional)
Whole cut up chicken (optional)
mix above together in a large bowl or pot. Pour a chicken and/or vegetable broth (one or the other or a combination of both) to make a mud-pie consistency. (I use several cans of Swanson's vegetable broth and only one or two cans of chicken broth (or equivalent of fresh chicken broth if you save yours in the freezer). Spray deep pan/s with cooking spray or greese with butter. Pour in mixture and bake at 300-350 degrees until firm.
Note: for chicken and dressing divide into two pans. Poke your cut up pieces of chicken down into your dressing and cook covered on 300-350 degrees until chicken is done. Toward the end you can take the foil off to let it brown. I usually cook one pan that night for supper and put the other one in the freezer to cook later (covered with saran wrap then aluminum foil).
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1 package of commercial dressing--dry (this is for the flavoring so experiment)
3 chopped celery sticks (optional)
1 copped onion
Chopped boiled eggs--several (optional)
3-4 large eggs (raw)
You can add one slice of bread if you want (sometimes I do and sometimes I don't)
Chicken broth
Vegetable broth (optional)
Whole cut up chicken (optional)
mix above together in a large bowl or pot. Pour a chicken and/or vegetable broth (one or the other or a combination of both) to make a mud-pie consistency. (I use several cans of Swanson's vegetable broth and only one or two cans of chicken broth (or equivalent of fresh chicken broth if you save yours in the freezer). Spray deep pan/s with cooking spray or greese with butter. Pour in mixture and bake at 300-350 degrees until firm.
Note: for chicken and dressing divide into two pans. Poke your cut up pieces of chicken down into your dressing and cook covered on 300-350 degrees until chicken is done. Toward the end you can take the foil off to let it brown. I usually cook one pan that night for supper and put the other one in the freezer to cook later (covered with saran wrap then aluminum foil).
Saturday, January 16, 2010
Italian Sausage Spaghetti (by Diane Webb)
Italian Sausage Spaghetti (by Diane Webb)
3/4 pound italian sausages
1 25oz jar tomato basil pasta sauce
1 onion peeled and cut up
2 teaspons minced garlic
8 oz spaghetti noodles
a dash or 2 of olive oil--to toss noodles in
garlic salt (California style) to make garlic toast as a side
bread and margarine for garlic toast
Cook your sausages (whole) in about 1/4 cup water until water cooks off (medium high on stove); cut the sausages in the frying pan in small slices laying each slice flat in the frying pan to continue cooking (cut heat down low or off while doing so); add cut up onion and minced garlic (increase heat to medium high again and stir/saute until onions are done to your liking. Add the sauce and turn heat to medium until the sauce starts to bubble. When bubbly turn to low and simmer while you cook your spaghetti noodles and get your garlic toast ready. Drain your spaghetti noodles when done and leave in the colander; set the colander back in the still hot pot you boiled the spahetti in and set this back on the stove eye which is still hot but now turned off (to keep your noodles warm). Toss your noodles with a little olive oil and the garlic salt to keep them from clumping. When your sauce has cooked enough (everthing is hot and the sauce is a darker color than when you started) you are ready to serve. Serve the sauce over the noodles and the garlic toast on the side. I like to top with parmesan cheese.
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3/4 pound italian sausages
1 25oz jar tomato basil pasta sauce
1 onion peeled and cut up
2 teaspons minced garlic
8 oz spaghetti noodles
a dash or 2 of olive oil--to toss noodles in
garlic salt (California style) to make garlic toast as a side
bread and margarine for garlic toast
Cook your sausages (whole) in about 1/4 cup water until water cooks off (medium high on stove); cut the sausages in the frying pan in small slices laying each slice flat in the frying pan to continue cooking (cut heat down low or off while doing so); add cut up onion and minced garlic (increase heat to medium high again and stir/saute until onions are done to your liking. Add the sauce and turn heat to medium until the sauce starts to bubble. When bubbly turn to low and simmer while you cook your spaghetti noodles and get your garlic toast ready. Drain your spaghetti noodles when done and leave in the colander; set the colander back in the still hot pot you boiled the spahetti in and set this back on the stove eye which is still hot but now turned off (to keep your noodles warm). Toss your noodles with a little olive oil and the garlic salt to keep them from clumping. When your sauce has cooked enough (everthing is hot and the sauce is a darker color than when you started) you are ready to serve. Serve the sauce over the noodles and the garlic toast on the side. I like to top with parmesan cheese.
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