Saturday, March 27, 2010

Creamed Eggs on Toast

This is a great way to use-up the boiled, decorated eggs and make them into a delicious breakfast Easter morning.

5-7 hard boiled eggs, cut up into small pieces

3 Tbs Butter
3 Tbs Flour
2 Cups Milk
Salt and Pepper generous to-taste

Melt butter; add flour, blend well. Cook over low heat until bubbly. Add milk all at once; cook, stirring constantly until thickened throughout. Add cut-up eggs and salt and pepper then heat through. Serve hot over buttered toast.

Wednesday, March 17, 2010

Cream Sauce Meatballs

Another favorite from - you guessed it - Tiffany! Thanks!

1 lb ground beef
1/2 soft breadcrumbs
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. allspice
1/4 tsp. nutmeg
1 egg, beaten
1/4 c. milk

2 T. vegetable oil, plus a little leftover bacon grease (don't you save yours)
3 T. flour
1/4-1/2 tsp. pepper
1 1/2 c. beef broth
1 8 oz. carton sour cream

Serve over hot rice or noodles

Combine meatball ingredients and shape into 1 1/2 inch balls. Brown in hot oil in large skillet. Drain: reserve drippings in skillet. Add flour and 1/2 tsp. pepper to drippings and mix well. Gradually add broth, stirring until smooth. Cook over medium heat 1 minute stirring constantly. Remove from heat and cool. Add sour cream and meatballs. Reheat over medium until heated. Serve!

Sunday, March 7, 2010

Mongolian Beef

2 lbs. sirloin tip sliced very thin (have the meat guy at the store do it)
Add 2 1/2 T. sugar, stir through meat and let sit overnight

4 1/2 T. soy sauce
2 bunches of green onion ends
1/2 tsp. garlic powder
2 T. seasame seeds
dash of black pepper
2 T. oil

Pour sauce over meat 10 minutes before cooking. Just before cooking add the oil. Cook quickly in a hot pan (if the pan isn't hot enough the meat tastes chewy). It only takes about 3-4 minutes to cook. Serve over rice.

Another recipe from Tiffany - thanks!

Tuesday, March 2, 2010

Snicker-Doodle Salad

Ok ladies, here's one that comes out tasting superb but I'll admit it's not the prettiest looking salad you'll ever make (often mistaken for potato salad). Just give it a will be the BEST sweet salad you'll ever taste, hands down!

5 Medium Granny Smith Apples (cubed)
1/2 Cup Milk
1 Pkg. Large Vanilla Pudding (Instant)
1 Carton Cool Whip
2 King-Size Snickers (or 4 regular)

Cube apples in bowl. Sprinkle pudding over apples and dump milk on top. Add cool whip and stir until all is dissolved. Add chopped snickers and stir. Let salad sit in refrigerator then serve. Mmm! I'll be thanking my sister-in-law Sara for this one for many days to come.

Monday, March 1, 2010

French Dip Sandwiches

~1 16 oz can beef broth
~1/2 can water
~1 packet dry au jus mix
~1 packet dry Italian dressing (I use half the packet if it is a smaller roast and it cuts down the amount of sodium)

~sub rolls
~pepper jack cheese

Put the first 5 ingredients in a crock-pot. Cook on low 10 hours (less if it is just a small roast). Remove roast and shred or slice. Serve in sub rolls and place pepper jack cheese on top. Broil for a few mins or place in a panini grill until cheese is melted. Dip in the aujus from the crock-pot or if it grosses you out use another au jus packet and make according to package directions. It is yummy. We like it with sweet potato fries and a salad.