Archive for the ‘Uncategorized’ Category

Rhubarb Bread Recipe

Wednesday, June 16th, 2010

I used whole wheat flour, and thought it turned out wonderfully.  Even hubby liked it (he doesn’t normally get very enthusiastic about my whole wheat versions of bakery).

Rhubarb Bread Recipe

1  1/2 cup brown sugar
2/3 cup butter
1 egg
1 cup buttermilk
2 1/2 cups flour
1 tsp vanilla
1 tsp baking powder
1   1/2 cups sliced rhubarb

Cream the sugar and butter together.  Stir in the egg, buttermilk and mix well.  Stir in the making powder.  Then stir in flour.  Add rhubarb last.

Pour into a well greased loaf pan.  Bake at 350 degrees (F) for 40 to 45 minutes or until a toothpick inserted into the middle of the loaf comes out cleanly.

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Apple & Celery Salad

Sunday, April 12th, 2009

Thanks to Laura from Boston for this recipe!  She says…

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This is one of my favorite summer salad recipes:

Apple & Celery Salad

2-3 medium sized red apples
3 stalks of celery (peel off the tough outer skin)
2/3 cups macadamia nuts, chopped and toasted
juice from 1/2 lemon
1 cup sweet poppy seed dressing (buy from the store for convenience)
1/2 cup water
1 tsp cayenne pepper
salt and pepper

Cut apples and celery to match-stick size, place both in a large bowl with half of the lemon juice. fill the bowl with water until water covers apples and celery. Let sit for a half an hour.

Whisk the rest of the ingredients together to make the dressing (except for the nuts).

Drain the apple/celery mixture and toss with the dressing. Top with the toasted macadamia nuts.

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Easy-Cheesy Potato Casserole Recipe

Monday, April 6th, 2009

A tasty & easy recipe… a great side dish for nearly any meat dish, or as an entree itself even.

1 & 1/2 lb sliced potatoes
3 cloves garlic, minced
4 oz gruye’re cheese, shredded
salt and pepper to taste
nutmeg to taste
2 cups chicken broth

Heat oven to 400 degrees.  Layer potatoes with garlic, cheese and seasonings in a well-buttered casserole dish.  Pour broth over potatoes, cover and bake for 30 minutes.  Remove cover and bake for another 15 minutes or until potatoes are fork tender.

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Corn Chowder Recipe

Sunday, March 15th, 2009

Ingredients:
cooking spray
1 cup chopped onion
6 cups corn kernels
3 cups chicken broth
1/2 cup chopped red bell pepper
1/2 tsp chopped rosemary
1/2 tsp dried thyme
1/8 tsp fresh ground pepper
cayenne pepper to taste
1 tsp fresh basil

Spray saucepan with cooking spray.  Saute onion until tender.  Add 4 cups of corn and sautee for 5 minutes.  Add 2 cups of chicken stock and cook until the corn can easily be mashed (20 minutes).  Pour into a blender or food processor and blend until smooth.   Return mixture to your pot and cook over medium low heat.  Add bell pepper, herbs, and remaining chicken stock and corn kernels.  Stir and cook for about 10 minutes until chowder is thick and creamy.  Garnish with chopped basil.

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Spinach Dip Recipe

Monday, March 9th, 2009

This is a great party dish, courtesy of Aunt Lois!  She says that she only makes it when she’s going out, or she’ll make a supper of it herself!

Ingredients:

8 oz cooked spinach
1 can sliced water chestnuts
1 bunch green onions (chopped)
1 package Norrs vegetable soup
1 cup sour cream
1 cup mayonnaise
lemon juice
1 loaf (or maybe 2) Hawaiian bread.

Mix ingredients together and refrigerate at least 2 or 3 hours before serving.

Take 1 loaf of Hawaiian bread.  Cut off the top and hollow out the loaf.  Tear the leftover pieces into bite-size pieces and scatter around platter for guests to use for scooping up the dip.  (Use the extra loaf for this as well).

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Creamed Spinach Recipe

Monday, March 9th, 2009

This was the only way that Mom could get us all to eat cooked spinach…

Mix 2 cups cooked spinach with 1 tbsp mayonaise and 1 tsp vinegar.

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