Caprese Couscous Salad
This will make about 4 servings
1/2 cup cherry tomatoes
1/2 cup mozzarella cheese balls
1/2 teaspoon each of ground garlic, salt and pepper
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 cup couscous cooked according to package directions
After the couscous has cooled a bit, mix everything together in a bowl and set aside for 10 minutes so the flavors can blend.
Must be Friday! Have a great weekend everyone!
This will serve about 6 people
1 pound ground pork or beef
1/2 cup chopped onion (I use onions that I had sautéed and frozen)
1/2 cup carrots (I use carrots I have canned. Directions in Canning Category)
1/2 cup peas (I used frozen peas)
1 tablespoon Worcestershire sauce
2 teaspoons seasoning (I use a spice called 5 season. It has in it Cinnamon, Anise, Ginger, Nutmeg and Cloves)
2 tablespoons catsup
1 cup brown gravy
8 cups mashed potatoes (I used 2 quarts of canned potatoes. Directions in Canning Category)
2 tablespoons butter
2 tablespoons milk
1/2 cup sour cream
1/2 cup shredded cheese
Salt and pepper to taste
Paprika to garnish
In a large frying pan, add the ground pork and sauté until brown.
Add Worcestershire, seasoning, catsup and gravy. Mix well and simmer for 2-3 minutes
Add onions, carrots and peas, mix well
Pour mixture into a greased 9×13 baking dish
In a large pot of water, boil potatoes until tender
Drain and mash
Mix in butter, milk, sour cream, cheese, salt and butter
Spread on top of meat mixture and garnish with paprika
Bake in a 375 degree oven for 20-25 minutes
Carrots must be pressure canned
Peel carrots and cut away bad spots
Carrots can be left whole, sliced or cubed
Pack jars leaving 1 inch head space
Add 1 teaspoon canning/kosher salt to each quart jar. 1/2 teaspoon to pints
Cover carrots with hot water leaving 1 inch head space
Remove air bubbles, add more water if needed
Wipe rim, apply lid and ring
Process at 11 pounds pressure, Pints 25 minutes, quarts 30 minutes
After 24 hours have passed, remove rings and wash jars.
Label jars with date and store. Do not stack jars.
Honey Mustard Chicken
This recipe will serve 4
4 boneless skinless chicken breast
1/2 cup chopped onions
1/2 cup honey
1/4 cup Dijon mustard
1/2 cup melted butter
1/4 teaspoon pepper
Preheat oven to 375
I take a 2 cup measuring cup and melt the butter in it. Then use the lines on the side to add the correct amounts of mustard and honey. Mix well.
Add chicken to a greased 9×13 baking pan.
Season with pepper, add onions, and pour sauce over chicken
Bake for 30 minutes covered. Remove foil baste chicken with sauce and cook until juices run clear
This is a really simple dish that comes out great everytime. I hope you enjoy it as much as we do!
Baked Macaroni and Cheese
This recipe will make about 6 servings
2 cups pasta cooked according to package directions. I used Barilla Pipette Pasta for this recipe.
2 tablespoons cornstarch
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
1 cup water
2 tablespoon butter or margarine
1 pound of Velveeta cheese
1 cup stewed tomatoes (optional)
1/2 cup bread crumbs
Preheat oven to 375 degrees
In a large sauce pan, combine cornstarch, mustard, salt and pepper.
Stir in evaporated milk, water and butter.
Cook over medium heat stirring constantly until mixture starts to bubble.
Cook for another minute making sure to scrap the bottom of the pan as you stir.
Lower heat and add cheese. Stir until melted.
Remove from heat and add pasta.
Mix well and pour into a greased 9×13 baking pan
Top with stewed tomatoes and breadcrumbs
Bake for 20-25 minutes until bubbly and a light brown color
Let stand a few minutes before serving.
Spread mini marshmallows on dehydrator trays.
1 bag will fill 2 trays
Set heat at 125 for 10-12 hours
I let the marshmallows sit on the trays overnight to cool down, then store in an airtight container.