- 1 cup corn meal
- 1 cup flour (all purpose)
- 2 Tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 egg beaten
- 1 cup milk
- 2 tablespoons oil
- 1 lb hotdogs
Sunday, April 24, 2011
Thursday, April 14, 2011
- 3 tabelspoon honey
- 2 tablespoons lime juice
- 1/2 tablespoon chili powder
- 1/4 teaspoon garlic powder
- 1/2 lb cooked turkey, shredded (or chicken)
- 8 to 10 flour tortillas
- 1 cup Colby or Monterey jack cheese, shredded
- 10 oz. can green enchilada sauce
- 1/4 cup sour cream
- 1/4 cup half n half or whole milk
Double recipe for a larger crowd.
Thursday, April 7, 2011
- approx 10-16 oz fresh washed drained spinach
- 6 slices crisp fried bacon
- 3 hard boiled eggs
- 1/4 cup red wine vinegar (or your choice vinegar)
- 1/4 cup salad oil
- salt and pepper to taste
- 1/4 medium size red onion, thinly sliced (optional)
Combine vinegar, oil, salt, and pepper in a small saucepan. Heat throughout, but not boiling. Pour over spinach salad, toss until evenly coated. Add crumbled crisp bacon, finely cut boiled eggs, and thinly sliced red onion. Toss lightly and serve. This is a wonderful spring salad. For somthing a little different add dried cranberries to your liking. Very Good!
- approx 1 lb shredded cabbage (more or less, more is better)
- 1 carrot grated (optional)
- 2 tablespoons grated sweet onion (optional)
- 1/2 cup or more of miracle whip or mayo (whatever you prefer)
- 1-2 tsp white sugar
- 2 tablespoons white vinegar
In a large bowl mix first three ingredients. Mix last three ingredients in seperate bowl till smooth and to your taste. Pour over cabbage and mix well. Chill in fridge, stirring occasionally. For best result stir well before serving.
- 1 can pickled beets (15 oz can).
- 1 onion thinly sliced
- 12 hard boiled eggs, peeled whole
- 1/4 cup white sugar
- 1/2 cup vinegar
- 1 tablespoon chopped garlic (optional)
Drain liquid from beets into a saucepan. Place beets, onions, eggs, and optional ingredients in large clean glass jar. Pour sugar and vinegar into saucepan with beet juice. Heat and stir till warm and sugar dissolved.
Pour warm liquid over eggs and beets in jar till eggs covered. (may add water to ensure eggs covered completely). Seal and refrigerate for at least 3 days; the longer they are allowed to sit the better. Eat all within 2 months while eggs are tender. This is a traditional recipe but you may add seasonings to your liking. I personally like candied jalepeno added to mine. some like to add peppercorns, cloves, whatever you prefer.
- 6 hard boiled eggs. 1 tablespoon grated onion (I like sweet onions).
- 2-3 tablespoons dill relish.
- 1 tablespoon your favorite mustard (I'm partial to brown mustard).
- 3 tablespoons mayonnaise.
- 1 teaspoon white sugar.
- Paprika - I like smoked paprika best but any kind will work, there are many.
- Other ingredients to try: finely chopped jalapeños, use sweet relish in place of dill relish, horseradish, use different mustards ex.dijon,honey,cajun or plain French’s yellow mustard. This recipe is easy to personalize to your own tastes.