Recipes to Share!

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Miss Mary

Recipes to Share!

#1 Postby Miss Mary » Thu Aug 26, 2004 11:24 am

With Fall around the corner, I'll be baking and cooking more than I did this summer. We've shared recipes in the past and I'd like a whole new batch this year!

I'll start, these 2 are very easy to make. No recipe really to refer to either, once you've made them a few times.

Spaghetti-Pizza Casserole

Cook Spaghetti for 4-6 people, breaking it into halfs or thirds.
Spray a metal oblong baking pan with cooking spray.
Drain spaghetti, putting it into a large bowl.
Add to spaghetti: 1 beaten egg and 1/2 cup of milk. Mix well.
Spread spaghetti mixture into pan.
Open jar or can of spaghetti sauce, spread on top of spaghetti, as you would pizza.
Top with Italian or Mozzarella cheeses.
Add your favorite toppings.
Bake at 350 for 20-25 minutes, until browned.
Let cool 5 minutes, cutting into squares.

Little kids love this recipe if you keep it simple - no anchovies in other words!

Oven Roasted Potatoes

Scrub a dozen small red potatoes, halving them with skin on.
Preheat oven to 400.
Melt 6 tablespoons of margarine in metal/alum oblong pan, in oven.
Measure 3 tablespoons of parmesan cheese into small bowl.
Sprinkle cheese evenly over melted margarine.
Take each potato half, placing cut side down into margarine/cheese mixture. Twist it a little to get a good coating. Repeat until pan if full of potato halves, about an inch apart.
Bake until tender, 30-40 minutes. Keep checking with sharp knife if tender but not turning potatoes. You can turn down heat once they're done, and keep them warm until other dishes are done.
Important tip: scrape each potato half off bottom of pan with metal spatula, making sure to get the coating on the potato.

Enjoy!

Mary
Last edited by Miss Mary on Tue Sep 14, 2004 2:27 pm, edited 1 time in total.
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#2 Postby breeze » Sun Aug 29, 2004 7:31 am

Yum! Those sound great, Miss Mary! I'm saving those
in my recipe file to try!

Here's one of my favorites - it's a quick and easy
breakfast recipe, and, you can add whatever you like!


Breakfast Casserole

Ingredients:

1 pound pork sausage
1 (8 ounce) package refrigerated crescent roll dough
8 eggs, beaten
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 teaspoon dried oregano


Directions:

1) Place sausage in a large, deep skillet. Cook over
medium-high heat until evenly brown. Drain, crumble,
and set aside.
2) Preheat oven to 325 degrees F (165 degrees C).
Lightly grease a 9x13 inch baking dish.
3) Line the bottom of the prepared baking dish with
crescent roll dough, and sprinkle with crumbled sausage.
In a large bowl, mix beaten eggs, mozzarella, and Cheddar.
Season the mixture with oregano, and pour over the
sausage and crescent rolls.
4) Bake 25 to 30 minutes in the preheated oven,
or until a knife inserted in the center comes out clean.



Makes 12 servings
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#3 Postby wx247 » Sun Aug 29, 2004 7:52 am

I am hungry now!!! Mmmm....

Now I just wish I could cook. :lol: Actually, these recipes seem easy enough I might even be able to do them.
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#4 Postby breeze » Sun Aug 29, 2004 9:06 am

LOL, Garrett! This thread is your chance to
try some simple recipes and learn to cook!
And, we'll be expecting to be invited
to dinner.... ;) :lol:
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#5 Postby Miss Mary » Sun Aug 29, 2004 10:18 am

Annette - that does sound good. I could skip the sausage I'm sure, since Nina's a Vegetarian. Heck, if she had her way she'd want tofu crumbled! But that does sound good, especially if you have company in town. Pot of coffee, the casserole, fresh fruit (bananas, cantalope) and we've got breakfast. Oh throw in a store bought coffee cake too.

Garrett - are you hungry again? he he Actually that spaghetti casserole is so easy, you wouldn't believe how easy! You just can't botch it up. If you can boil water, then you make that casserole. I made it for my in-law's years ago and doctored it up with fresh mushrooms and green peppers. Topped it with sliced roma tomatoes and sprinkled oregano on top of the cheese, they thought it was fancy-fancy. Ha! When I cut and served each square I remember my father-in-law saying - hey this is spaghetti! But it's good! I found it in a flyer in the Sunday paper once, Kraft put it out.

Mary
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Miss Mary

#6 Postby Miss Mary » Mon Aug 30, 2004 6:48 am

Here's another very easy recipe to make:

Tuna Wedges

Preheat oven to 350.

2 eggs
1 1/2 cups cooked rice
6 green onions, finely sliced
2 cans (7 oz.) solid pack tuna
1/2 cup butter or magarine
1/4 teaspoon thyme
1 cup fine dry bread crumbs

In large mixing bowl beat eggs with fork. Add cooked rice, onions and drained and rinsed tuna. Mix well.

Melt butter or margarine. Add to tuna mixture, along with thyme and bread crumbs. Mix well.

Spray a glass pie plate with cooking spray. Spread mixture into plate. You can top with tomatoes sliced into wedges, imagining where each wedge cut would be when baked, one slice atop each wedge. Top with grated cheese and/or parsley.

Bake for 20-25 mintues until cheese melts and dish starts to brown.

Cool for 5 minutes before slicing into wedges.

Mary

PS - for a family of 4, I cut this recipe in half, the wedges aren't as high but it's filling enough for 2 adults/2 kids, along with a salad, rolls and a green vegetable.
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#7 Postby breeze » Wed Sep 01, 2004 7:37 pm

I saved that one, too, Miss Mary!

And, hey - I AM knowledgable in the tofu
department! Back when I was THIN....:lol:...
...I ate tofu, tempeh, and TVP dishes, all the
time!

Here's a Holiday meal for Nina - it's a delicious
veggie sub for the old Tom turkey!

Tofu Turkey with Nut Stuffing

3 lbs. firm tofu
1/2 cup soy sauce
1/4 cup water
1 tsp. ginger powder
1/2 tsp. garlic powder

Slice tofu lengthwise - 6 slices per pound.
For the marinade, mix together soy sauce,
water, and spices. Place the slices in the
marinade and leave for 15 minutes. Then, bake
on an oiled cookie sheet at 350°F until tofu turns
brown on one side. Set aside and make nut stuffing.

Nut Stuffing

1 medium chopped onion
1 cup chopped celery
2 TBsp. Canola Oil
2 TBsp. sesame seeds
1 3/4 cups whole wheat bread crumbs
1 cup finely chopped walnuts
2 TBsp. soy sauce
1 1/2 tsp. sage
3/4 tsp. thyme
salt to taste

Saute together the onion and celery in oil. Add all
of the spices and cook until the celery is tender.
If the mixture starts to stick, add a little water.
Take off of the heat and add all of the other
ingredients. Mix together well and pat this stuffing
mixture into patties about the same size as the
tofu slices. Place one stuffing patty between two
slices of baked tofu - brown side in. Bake on an
oiled cookie sheet at 350°F for 15 minutes or until
golden brown.
Serve with mushroom gravy and cranberry sauce.
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#8 Postby breeze » Wed Sep 01, 2004 7:42 pm

By the way - that recipe came from an old
friend, Susan Rizzo, from the Harvest Cafe
Cafe in Melbourne, FL - it's from a cookbook,
circa 1994...."From the heart of the Harvest
Cafe"!
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#9 Postby Miss Mary » Thu Sep 02, 2004 7:03 am

Annette - thanks! She's always looking for recipes. Usually she eats the sides we eat - potatoes, pasta, rice, vegetables, salad - and browns cubes of tofu with soy sauce. But I think she's getting a little tired of that! I'll have to surprise her with this recipe soon.

Mary
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#10 Postby breeze » Sat Sep 04, 2004 8:24 am

Miss Mary, I have loads of tofu recipes - just
let me know when you need one!
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#11 Postby TazzyD » Sat Sep 04, 2004 5:58 pm

This is definitely not a quick recipe but it is a very good one. I made it a couple years ago for Thanksgiving.

ROAST TURKEY WITH MAPLE HERB BUTTER AND GRAVY


Turkey

2 c. apple cider
1/3 c. pure maple syrup
2 tbsp. chopped fresh thyme or 2 tsp. dried
2 tbsp. chopped fresh marjoram or 2 tsp. dried
1-1/2 tsp. grated lemon peel
3/4 c. (1-1/2 sticks) butter, room temp.

14 lb. turkey, neck and giblets reserved
2 c. chopped onion
1-1/2 c. chopped celery with leaves
1. c. coarsely chopped carrot
2 c. canned chicken broth

Gravy

3 c. (about) canned chicken broth
3 tbsp. all purpose flour
1 tsp. chopped fresh thyme or 1/2 tsp. dried
1 sm. bay leaf
2 tbsp. apple brandy (optional)

For turkey: Boil apple cider and maple syrup in heavy large saucepan over medium-high heat until reduced to 1/2 cup, about 20 minutes. Remove from heat. Mix in half of chopped thyme, half of marjoram and 1-1/2 tsp. lemon peel. Add butter and whisk until melted. Season generously with salt and pepper. Cover and refrigerate until cold, about 2 hours. (Can be prepared 2 days ahead. Keep refrigerated.)
Position rack in lowest 3rd of oven and preheat to 375 degrees F. Pat turkey dry with paper towels. Place turkey on rack set in large roasting pan. Slide hand under skin of turkey breast to loosen skin. Rub 1/2 cup maple butter over outside of turkey. Reserve remaining maple butter for gravy. Tie legs together loosely to hold shape of turkey. Arrange onion, celery, carrot and reserved turkey neck and giblets around turkey in pan.
Sprinkle vegetables with remaining 1 tbsp. thyme and remaining 1 tbsp. marjoram. Pour 2 cups chicken broth into pan.
Roast turkey 30 minutes. Reduce oven temperature to 350 degrees F. Cover entire turkey loosely with heavy-duty aluminum foil and roast until meat thermometer inserted into thickest part of thigh registers 180 degrees F or until juices run clear when thickest part of thigh is pierced with skewer, basting occasionally with pan juices, about 2 hours 25 minutes for unstuffed turkey. Transfer turkey to platter. Tent turkey with aluminum foil and let stand 30 minutes; reserve mixture for pan gravy.

For Pan Gravy: Strain pan juices into large measuring cup, pressing on solids with back of spoon. Spoon fat from pan juices. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquids to heavy medium saucepan and bring to boil. Mix 3 tbsp. reserved maple butter and flour in small bowl to form smooth paste. Whisk paste into broth mixture. Add chopped fresh thyme and bay leaf. Boil until reduced to sauce consistency, whisking occasionally, about 10 minutes. Mix in apple brandy, if desired. Season gravy to taste with salt and pepper.

Brush turkey with any remaining maple butter and serve with gravy.
Last edited by TazzyD on Sun Sep 05, 2004 7:15 pm, edited 1 time in total.
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#12 Postby breeze » Sun Sep 05, 2004 4:50 pm

Ooooooooh, TazzyD, that sounds delicious!
That recipe is definitely a keeper - I saved it
to my recipes - thanks!

I made this recipe for lunch, today. It is
absolutely delicious, and, soooo easy to make!
It takes a total of 3 hours to make, so, you
need to start early, but, I always manage
to find other things to do while the kitchen
is smelling great!

Easy Beef Stroganoff

2 lbs. stew beef
1 can cream of mushroom soup
1 can cream of celery soup
1 envelope dry onion soup mix
1 8 oz. container sour cream
egg noodles

Rinse the stew meat and place it in a
13x9x2 glass baking dish. Combine the
mushroom and celery soups. If you use
condensed soups, be sure and add same
parts water. Add the packet of dry
onion soup mix and stir. Pour over
the raw stew meat. Cover the baking
dish tightly with aluminum foil, and,
bake for 2 1/2 hours at 350°F. Take out
and add sour cream, mixing in well,
then, re-cover with foil and cook another
30 minutes. Serve over cooked egg noodles
(or rice).

Serve with garlic bread and a green
vegetable of your choice!
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#13 Postby alicia-w » Tue Sep 07, 2004 3:02 pm

That breakfast casserole sounds sinful! My mom would roll in her grave knowing I eat pork sausage. But I did find an excellent recipe for maple sausage using (get this) ground turkey!! It was on Rachael Ray's $40 a day.....

2 pounds ground turkey
2 tablespoons maple syrup
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sage


Mix ingredients together in a bowl and refrigerate overnight. Shape mixture into 4 flat patties, each 3/4-inch thick. Cook on medium heat, 6 minutes on each side, or until cooked through

but i'm thinking you could brown it just like the Breakfast Casserole recipe calls for.....
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Mayberry

#14 Postby Mayberry » Wed Sep 08, 2004 6:52 pm

Miss Mary, my dear, you must try this while the fruits are still in season:

Summer Surprise Dessert

In large bowl Mix:

1 cup seedless grapes halved
1 cup fresh blueberries
1 cup fresh strawberries, quartered
1 cup fresh peaches, chunked

Sprinkle fruit with 1 cup packed brown sugar,
spread 2 cups sour cream over brown sugar.
Do not mix at this point. The sugar and sour
cream will trickle down thru the fruit. Cover
with Saran and refrigerate overnight. Before
serving, stir well. Can top with whipped cream or
Cool Whip, but not necessary! Yummy!
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#15 Postby breeze » Wed Sep 08, 2004 7:46 pm

Alicia, that may well be just as delicious! Oh, I
love to watch Rachel Ray find those food deals!
LOL, there was another topic, a while back, with
a discussion on how she looked to be putting on
those pounds from all of that good eating - well,
heck - whadda 'ya expect? ;)

Mayberry, I saved THAT recipe to my files,
as well - thanks!
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#16 Postby Miss Mary » Wed Sep 08, 2004 9:38 pm

Mayberry - that sounds so good right now! I'd better run out and buy some fresh peaches before they're gone....thanks for posting it.

FYI, Mayberry/Phyllis has lots of good recipes to share - this is just the start - she's my friend from Mass. I've been talking up Storm2K so much she decided to check it out and join!!!

Mary
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#17 Postby breeze » Thu Sep 09, 2004 7:48 pm

Welcome, Mayberry! And, PLEASE share
those recipes!
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#18 Postby Pebbles » Sat Sep 11, 2004 10:43 am

My Mama's Easy Yummy Round Steak W/ Mushroom Gravy

1 to 2 lbs round steak cut into strips
1 box Lipton's mushroom and onion Dry Soup mix
1 can of mushrooms (drained)
1 small onion chopped (optional)
4 cups of water
1 TBS oil (we use olive)
your preferred gravy thickener

Lightly brown round steak with olive oil in a large pot. Add water, mushrooms, both envolopes of Liptons dry soup, and onion. Cover and Simmer for 1 1/2 to 2 hours. Remove meat and thicken gravy. Replace meat in gravy.

Serve with loads of mashed potatoes and green beans.

While you do need a couple of hours to simmer this it is SOOOO easy to make and it's my kiddo's favorite! Meat is very tender and makes tons of gravy that is the ...as my 11 year old says...BOMB!

Can also throw all the ingrediants in a crock pot for 8 hours on low and thicken when you get home from a day out!
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#19 Postby breeze » Sun Sep 26, 2004 5:05 pm

Today's Sunday dinner was delicious! I made an
easy chuck roast, REAL mashed potatoes, and,
cheated with a package of frozen Green Giant
broccoli, cauliflower, and carrots with cheese -
brown gravy, and, heat-and-eat dinner rolls!

The chuck roast cooked for about 3 hours, as the
recipe says two or more:

3 lbs. beef chuck roast
1 env. Lipton onion soup mix
1 can cream of mushroom soup

In a dripping pan place a piece of
aluminum foil (heavy weight)
large enough to wrap roast in.
Place roast on foil and sprinkle
with onion soup on top of roast.
Then spread the can of mushroom
soup over the top of all.

DO NOT DILUTE SOUP.

Wrap in foil and seal well (really well!)
Place in preheated oven at 350° F
and bake for 2 hours or longer until tender.
The soup mixtures will make a tasty brown gravy.
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#20 Postby Dee Bee » Mon Sep 27, 2004 10:04 am

Hi! Not precisely a recipe, but I wonder if anyone has favorite food combinations that might be considered "weird" by others. For example, I've been transplanted to SoFla from the Chicago area, and when I mention my favorite sandwich -- American or Cheddar cheese with cherry preserves -- people look at me like I'm crazy. Any other unusual but tasty combos out there? (No gross or extreme fiction, please!) :P
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