In My World

Another lovely recipe from  Encyclopedia of Cooking by Mary Margaret McBride . Once again I cut the salt in 1/2 and used Mrs. Dash instead. Hamburger Tuck-ins 1 pound ground beef 1 teaspoon salt 1/8 teaspoon pepper 2 teaspoons Worcestershire sauce 4 tablespoons finely chopped onion Mix ground beef with salt and pepper. Shape into 8 thin patties. Combine Worcestershire sauce and onion. On each of 4 patties, place 1 tablespoon chopped onion. Top with a second patty and pinch edges together well. Pan fry or broil about 15 minutes, turning once. Serves 4.

  Challenge #5 - Stickers, die cuts, rub ons, and swaps  Stickers, die cuts, and rub-ons are some of the hardest things to organize because the different sizes and shapes pose many challenges. Rub-ons present their own challenges because if they aren't stored properly, they stick to each other and then they are useless.  It's time to make  S.P.A.C.E.   SORT :  Time to be ruthless. Consider if you are really going to use these items. If you bought a whole sheet of die cuts just to use one or two tags, why are you hanging on to the whole sheet? Those stickers you bought in 1999 were adorable then, but definitely not your style now, are they? So, sort into piles: TRASH, SELL, DONATE, TO KEEP  PURGE :  Throw out the TRASH pile. Bag up, and assign a price and your initials to the SELL pile and put them directly into the garage sale box. Make immediate arrangements to rid yourself of the DONATE items.  ASSIGN :  The KEEP items need to be divid...

Describe your life or current situation using exactly six words. Happiness is "working" in my studio.

6 servings 1/2 cup plain dried bread crumbs 3 tablespoons Parmesan cheese 3 tablespoon parsley 1 tablespoon vegetable oil 1/2 teaspoon pepper 6 pork chops 2 tablespoons Dijon mustard In pie plate, combine bread crumbs, Parmesan cheese, parsley, oil and pepper. Mix well. Set aside. Spread both sides of pork chops with mustard; press chops into bread crumb mixture, coating both sides. Spray rack in broiler pan with cooking spray, arrange chops on rack; broil 5-6 inches from element until cooked (5-6 minutes on each side). In my opinion:  These chops are so simple and the aroma . . . fabulous!!!!! Recipe from "Frozen Assets Lite & Easy" by Deborah Taylor-Hough.

Macaroni and Beef Taylor and I really enjoyed taste-testing this recipe. I used Unico Scoobi Doo macaroni for a little extra excitement. And it is soooooo simple to make. Macaroni and Beef 6 servings 6 oz elbow macaroni, cooked 1 pound extra-lean ground beef 1 cup chopped onion 1 cup chopped red bell pepper 1 cup tomato sauce 1/2 tsp dried basil 1/2 tsp thyme 1/4 tsp pepper 4 oz (1 cup) reduced-fat mozzarella cheese, grated (I substituted 1/4 cup of homemade pesto for the basil) In large skillet, brown ground beef, onion and bell pepper until meat is no longer pink and vegetables are softened. Add tomato sauce, basil, thyme and pepper, Stir frequently over medium heat until heated through. Remove from heat. Add macaroni; stir to combine. Sprinkle cheese over top.

Tortilla Casserole 6 servings 1 pound extra-lean ground beef 1 (15-oz.) can red kidney beans, drained and rinsed 1 (14.5-oz) can diced tomatoes, undrained 1 (4.5-oz.) can chopped green chilies 1 package taco seasoning mix 6 corn tortillas 3/4 cup nonfat sour cream 4 oz (1 cup) grated mozzarella or cheddar cheese 2 tbsp chopped fresh cilantro Heat oven to 350 F. Spray nonstick skillet with non-stick cooking spray. heat over high heat until hot.  Add ground beef; brown 8-10 minutes or until thoroughly cooked, stirring constantly. Drain well; return beef to skillet. Add beans, tomatoes, chilies and taco seasoning mix; mix well. Reduce heat and simmer for 5 minutes. Meanwhile, spray 12 x 8 (2-quart) baking dish with nonstick cooking spray. Cut each tortilla in half; place 6 halves in bottom of sprayed baking dish, overlapping slightly. Spoon half of beef mixture evenly over tortillas. Spoon sour cream over beef mixture; spread evenly. Top with remaining 6 tortilla halves and remaining ...

4 slices bacon 1 cup chopped onion 1 clove garlic, minced or pressed 2 cans (15 oz each) pinto beans 1/2 cup water 1/4 cup ketchup 1/4 cup molasses 1 Tbsp Dijon mustard 1/2 tsp powdered ginger 1/2 tsp salt 1/4 tsp pepper Slice bacon into 1/2" strips.  Saute bacon, onion, and garlic for 5 minutes, stirring occasionally. Drain beans.  Combine beans, onion mixture and remaining ingredients in a 1-quart casserole.  Bake, covered at 350F for 30 minutes.  Uncover.  Bake 30 minutes longer. Serves 4.  

Strawberries Lola 4 cups fresh strawberries 4 tbsp dairy sour cream 4 tsp brown sugar Wash, hull and drain strawberries and place in 4 dessert dishes. Top each with 1 tbsp of sour cream and sprinkle with 1 tsp brown sugar. Serves 4 A wonderful end to the meal. You might not think these ingredients should go together, but this dessert is surprisingly refreshing and delicious. I invited a few of my favourite lady friends for lunch today to taste test some more recipes from  No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes  by Joy Gallagher Douglas. Menu Orange Blossom Specials Chicken and Peppers Chutney Peaches Tomatoes and Brie Lovely Limas Biscuits Strawberries Lola To get this meal on the table for 1 pm (using the recipes exactly as posted): 12:15 set table 12:20 make dessert 12:30 make biscuits 12:35 make chicken 12:40 make lima beans 12:45 make peaches 12:50 make tomatoes and brie 12:55 make beverages Each recipe is shared in individual blog posts.

These burgers didn't make it into the freezer . . . they were lunch . . . and very yummy!!!!! Pizza Burgers Serves 6 1 pound extra-lean ground beef (I think I would have liked bigger burgers so maybe 1-1/2 pounds of ground beef would be better) 1 tsp salt 1 tsp pepper 1 tsp oregano 1/2 cup tomato sauce 1/2 cup mushrooms, thinly sliced 1 tbsp butter 4 oz (1 cup) fat free mozzarella cheese, grated 1 tbsp parsley 6 hamburger buns In skillet over medium-high heat, sauté mushroom slices in butter. Remove from heat. In large bowl combine beef, salt, pepper and oregano. Form beef mixture into six equal patties. Cook patties in non-stick skillet for 3 minutes (or until cooked through). Spread each patty with 1 tbsp tomato sauce and 1 tbsp mushrooms. Divide cheese evenly between patties. Serve sprinkled with parsley in hamburger buns.

4 slices bacon 1-2 Tbsp finely chopped onion 2-4 Tbsp chopped green pepper 1/2 cup chopped celery 2 cans (18 oz each) oven-baked beans, Boston style Cut 3 slices of bacon into squares and fry with onion and green pepper until bacon is crisp.  Pour off excess fat and combine with celery and baked beans in a casserole.  Sprinkle with 1 slice of raw bacon, finely diced.  Bake in moderate oven (375F) until top is browned, 40 minutes. Serves 6. Note:  I generally cook the celery in with the bacon, onion, etc.

Beef Loaf 8 servings 2 cups onion, chopped 2 cups carrots, shredded 2 cups zucchini, shredded 2 garlic cloves, minced 1 cup fresh bread crumbs 4 tbsp skim milk 1 pound extra-lean ground beef 2 eggs, slightly beaten 2 tbsp parsley 1/2 tsp salt 2 tsp pepper 1 tsp thyme 1/2 tsp sage Spray medium skillet with cooking spray. Heat and add onions. Cook over medium-high heat, stirring frequently until golden brown. Add carrot, zucchini and garlic, stirring constantly until vegetables are softened. Remove from heat. Set aside. In small bowl, combine bread and milk. Let stand five minutes. In large bowl, combine beef, eggs, parsley, salt, pepper, thyme, sage, cooled vegetables and soaked bread. Shape into loaf. Place into centre of 13 x 9 x 2-inch baking dish. Bake 1 hour and 15 minutes. Per serving: 206.4 calories; 10.3 g fat; 13.7 g protein; 15.1 g carbohydrates; 105 mg cholesterol. This was very simple to make, smells wonderful, and tastes good too. I did make one substitution. There is a typ...

2 one-pound cans of baked beans 1 can canned pork loaf, chopped ham, sausage or franks 1/4 cup ketchup 1 tsp prepared mustard Pour baked beans into 2-quart casserole.  Cover with canned meat cut into serving pieces. Combine ketchup and mustard; spread over meat. Bake in moderate oven (375F) for 30 minutes. Serves 6.

Biscuits 1/2 cup butter or margarine, at room temperature 1 package cream cheese 1 cup sifted all-purpose flour Cream together butter or margarine and cream cheese. Add flour and a pinch of salt and mix well. Form into small balls and put on ungreased baking sheet. Press down with fingers. Bake in preheated 350F oven for about 20 minutes, or until golden brown. Serve with butter. Serves 4 I invited a few of my favourite lady friends for lunch today to taste test some more recipes from  No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes  by Joy Gallagher Douglas. Menu Orange Blossom Specials Chicken and Peppers Chutney Peaches Tomatoes and Brie Lovely Limas Biscuits Strawberries Lola To get this meal on the table for 1 pm (using the recipes exactly as posted): 12:15 set table 12:20 make dessert 12:30 make biscuits 12:35 make chicken 12:40 make lima beans 12:45 make peaches 12:50 make tomatoes and brie 12:55 make beverages Each recipe is shared in individual blog ...

Good friend, Pam D., brought this dish to a pot luck and it was delicious.  She was kind enough to share the recipe with me.  And now I'm sharing it with you. 8 slices maple bacon 1 cup chopped onion 1 14 oz can green beans, drained 1 14 oz can lima beans, drained 1 14 oz can pork and beans 1 14 oz can kidney beans, drained and rinsed 3/4 cup brown sugar, firmly packed 1/2 cup vinegar 1/2 tsp garlic salt 1/2 tsp dry mustard 1/8 tsp pepper Cut bacon into small pieces and cook until crisp.  Cook onion until soft.  Add all ingredients in a large casserole.  Bake at 350F for 1 hour, uncovered. Pam noted that she increased the pork and beans to 3 cans and increased the dry mustard to 1 tsp.

This recipe came to me from my friend, Charlotte.   It is delicious as a side dish for ham or roast pork. 1 20 oz can pineapple chunks, do not drain 1 cup shredded sharp cheese 1/3 cup sugar e Tbsp flour 3/4 cup Ritz cracker crumbs 1/4 cup melted margarine. Combine pineapple, sugar and flour.  Add cheese.  Pour in buttered 1 quart dish.  Cover with crumbs and drizzle margarine over top.  Bake at 350 F for 20 minutes.

Lovely Limas 1 package frozen lima beans 2 tbsp chopped pimento 2 tbsp butter 1/2 cup dairy sour cream In saucepan, cook lima beans according to package directions and drain well. Combine with remaining ingredients and mix lightly but well. Serves 4 I think even lima bean haters might like this recipe. I found that frozen lima beans were very expensive so I used canned lima beans, rinsing the beans and cooking them in fresh water. Because I used canned beans, the cooking time was much shorter. I invited a few of my favourite lady friends for lunch today to taste test some more recipes from  No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes  by Joy Gallagher Douglas. Menu Orange Blossom Specials Chicken and Peppers Chutney Peaches Tomatoes and Brie Lovely Limas Biscuits Strawberries Lola To get this meal on the table for 1 pm (using the recipes exactly as posted): 12:15 set table 12:20 make dessert 12:30 make biscuits 12:35 make chicken 12:40 make lima beans 12:...

Tomatoes and Brie 2 ripe tomatoes 4 thin slices Brie cheese 1 tbsp chopped fresh basil or 1 tsp dried basil 2 tbsp red wine vinegar On small serving plate, overlap sliced tomatoes and slices of Brie. Sprinkle with basil and vinegar, and salt and pepper if desired. Serves 4 Delicious. Refreshing. A wonderful way to start the meal. I invited a few of my favourite lady friends for lunch today to taste test some more recipes from  No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes  by Joy Gallagher Douglas. Menu Orange Blossom Specials Chicken and Peppers Chutney Peaches Tomatoes and Brie Lovely Limas Biscuits Strawberries Lola To get this meal on the table for 1 pm (using the recipes exactly as posted): 12:15 set table 12:20 make dessert 12:30 make biscuits 12:35 make chicken 12:40 make lima beans 12:45 make peaches 12:50 make tomatoes and brie 12:55 make beverages Each recipe is shared in individual blog posts.

Meatballs and Sauce Serves 6 1 cup dry bread crumbs 3/4 cup skim milk 2 pounds extra lean ground beef 1-1/2 cup grated zucchini 3/4 cup apple juice (or white wine) 3 tbsp Parmesan cheese 3 tbsp tomato paste 1 tbsp oregano 32-0z. canned crushed tomatoes 1 cup water. Mix bread crumbs and milk. Let stand 5 minutes. Add beef, zucchini, 2 tbsp apple juice, cheese, tomato paste and 1 tsp oregano. Mix well. Form into 36 equal meatballs. Spray large skillet with nonstick cooking spray; heat. Add meatballs, cook over medium-high heat, turning as needed, until browned on all sides (about 10 minutes). Remove meatballs from skillet; set aside. In same skillet, cook remaining apple juice over medium-high heat, scraping brown bits from bottom of skillet. Add tomatoes, remaining oregano and water. Reduce heat to low; add meatballs. Simmer, covered, 30-40 minutes until meatballs are cooked through. Per serving: 270.8 calories; 11.5 g fat; 15.8 g protein; 26.8 g carbohydrates; 40 mg cholesterol Delicio...

Virgin Caesar Cocktails 4 cups regular or spicy Clamato juice Celery salt 4 celery stalks 4 lime slices Wet rims of four 8-oz glasses with water and spin in celery salt. Put ice cubes in glasses and fill wi th Clamato juice. Add salt and pepper to taste, and stir. Garnish with celery stalks and thin slices of lime. Serves 4. I don't really like celery salt on the rims so I skipped this step. And of course my Caesar was "experienced" with 1 ounce of Silent Sam vodka . . . lol . . .

from "Frozen Assets Lite & Easy: by Deborah Taylor-Hough I had a tough time picking which recipes to test today. This recipe book is a true gem. 1 pound skinless, boneless chicken breast 1 tbsp margarine 1 large onion, chopped finely 12 oz mushrooms, sliced 2 tsp cornstarch 1/4 cup reduced-fat chicken broth 3 tbsp sherry 2 tbsp soy sauce 1/8 tsp cayenne 2 cups skim milk 3/4 cup reduced-fat chicken broth 1-1/2 cups couscous cooking spray fresh cilantro springs (optional) Place chicken between sheets of plastic wrap or wax paper. Pound with a meat mallet until 1/4-inch thick. Cut chicken into 1/2-inch wide strips. In medium bowl, stir together cornstarch, 1/4 cup broth, sherry, soy sauce and cayenne. In large skillet or saucepan, melt margarine over medium-high heat. Add onion and mushrooms; cook until onion is golden brown, stirring frequently; remove from heat. Remove onion mixture from skillet; set aside. Spray saucepan with cooking spray and place over medium-high heat; ...

Ingredients: 1 can (15 ounce) black beans, drained and rinsed 2 cups cooked long-grain rice, chilled 1 green bell pepper, finely chopped 1/2 red bell pepper, finely chopped 1 tomato, seeded and chopped 2 to 3 green onions, finely chopped 3 tablespoons olive oil 2 tablespoons lime juice 1/2 teaspoon Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon ground cumin 1/4 teaspoon ground black pepper fresh chopped parsley or cilantro for garnish, if desired Preparation: Combine beans with rice, green and red bell pepper, tomato, and green onion. In a small bowl, whisk together the oil, lime juice, mustard, sugar, cumin, and pepper. Add dressing to beans and rice and stir gently to blend ingredients. Garnish with parsley or cilantro and serve chilled. Serves 6. http://southernfood.about.com/od/beansalads/r/bl91029c.htm

Chutney Peaches 4 canned peach halves 4 tbsp melted butter 4 tbsp chutney Place peach halves cut side up in buttered baking dish. Brush each with 1 tbsp melted butter and fill cavity with 1 tbsp chutney. Bake in preheated 350F oven for 10-15 minutes, or until hot. Serves 4 I used peach chutney for the filling. These little gems were soooooo delicious. I invited a few of my favourite lady friends for lunch today to taste test some more recipes from  No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes  by Joy Gallagher Douglas. Menu Orange Blossom Specials Chicken and Peppers Chutney Peaches Tomatoes and Brie Lovely Limas Biscuits Strawberries Lola To get this meal on the table for 1 pm (using the recipes exactly as posted): 12:15 set table 12:20 make dessert 12:30 make biscuits 12:35 make chicken 12:40 make lima beans 12:45 make peaches 12:50 make tomatoes and brie 12:55 make beverages Each recipe is shared in individual blog posts.

If you are ready, here is Challenge #4 . . .  Tools and Adhesives  Gather together all of your tools and adhesives into a box and let's start S.P.A.C.E. ing them!  Sort :  One by one, put each item into piles: FAVOURITES, TRASH, TO SELL, STORE, DONATE. Purge :  For the SELL pile: bag up and assign a price and your initials to tools/adhesives that you don't love/use anymore and put them in your garage sale box. Throw out the TRASH pile. Arrange pick-up or drop-off of the DONATE pile. Assign :  Store your most used items in a basket or box or other system right on your desk, within easy reach. Divide the STORE items into categories that make sense to you: cutting tools, pens, punches, templates, etc.  Containerize :  This is the time to tidy up your tools. Tools need regular maintenance to keep them efficiently working. As you put your tools away in whatever container (drawers, shelves, boxes, baskets - always ensuring the cont...

Lime-Broiled Chicken Breasts 4 whole chicken breasts, halved 1/4 cup olive or vegetable oil 4 tbsp Italian salad dressing mix 1/4 cup fresh lime juice Place chicken breasts, skin side up, in large baking dish.  Combine oil, salad dressing mix and lime juice in a small bowl. Pour evenly over chicken. Cover and marinate in refrigerator for at least 1 hour. Put baking dish under broiler 3 inches from heat and broil, basting with marinade and turning several times, for 30 minutes, or until chicken is fork tender and glazed. I substituted 1/4 cup of Italian salad dressing for the oil and dressing mix and I used boneless, skinless chicken breasts. I was nervous about the whole 3 inches from the broiler instruction so I lowered the rack a little more. When I put the potato casserole in the oven during the last 10 minutes, I had to turn the heat down to 350 F. It didn't seem to be a problem. Hal gave the chicken 2 thumbs up. I found it very light and refreshing thanks to the citrus.

Chicken and Peppers 1 green or red sweet pepper 2 tbsp butter 4 whole chicken breasts, halved ground cumin Cut pepper in half. Core and remove seeds and slice into thin strips. Heat butter in large skillet over medium-high heat. Sprinkle each breast half with a pinch of cumin. Sauté breasts for about 3 minutes on each side, or until lightly browned. Turn breasts, add pepper strips and reduce heat to medium-low. Cook, stirring often, until breasts are tender, about 5 minutes on each side. Sprinkle with salt and pepper. Serves 4 I couldn't understand buying boneless, skinless chicken breasts and then frying them, so, I seasoned them and baked them in the oven. I added them to the sauteed peppers shortly before serving. I think it must have been the cumin, but the chicken had a lovely aroma and taste. I invited a few of my favourite lady friends for lunch today to taste test some more recipes from  No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes  by Joy Gallaghe...

Japanese-style pork chops, marinated then grilled. 2 servings Marinade 30 min Preparation 10 min Cooking 10 min 240 calories per serving Ingredients resealable plastic bag 2 pork chops with bones 360 g 1/2 clove garlic, finely chopped 1 tbsp gingerroot, minced 14 g 1 tbsp brown sugar 12 g 2 tbsp apple cider vinegar 30 mL 1/4 cup soy sauce, low-sodium 65 mL 1 1/2 tbsp mirin (sweet rice wine), or sherry 23 mL 1 tbsp canola oil 15 mL Before you start Keep the serving plates in the oven at the lowest setting so they are warm when you serve. Method Place the pork chops in a resealable plastic bag. Finely chop the garlic and mince the ginger then put them in a small bowl. Add the brown sugar, vinegar, soy sauce, and mirin (or Sherry) then stir until the brown sugar is dissolved. Pour the mixture into the bag, then seal it and turn it to coat the pork chops with the marinade. Let stand 30 min at room temperature or chill in the refrigerator 3 h to overnight. Pour out the marin...

Thanks to fellow Windswepter, Marie, who served this for brunch. INGREDIENTS 1/4 cup butter 3/4 cup brown sugar 6 eggs 2 cups milk 1 teaspoon vanilla 1 tablespoon powdered sugar 1/4 cup brown sugar 1/2 teaspoon cinnamon 1 loaf bread - cut into cubes 2 tablespoons melted butter, for drizzling 1/4 cup pecans, if desired DIRECTIONS Melt 1/4 cup butter and add 3/4 cup brown sugar; stir till mixed. Spread butter and brown sugar mixture into bottom of a 9x13 baking dish. Beat eggs, milk, vanilla and powdered sugar. Add bread. Ladle half of mixture into pan Sprinkle with brown sugar and cinnamon (and pecans if you like nuts). Lay down second layer of bread mixture Drizzle I cup of syrup on top Cover and refrigerate overnight. In the morning remove from refrigerator uncover and preheat oven to 350° F. Sprinkle with sugar and cinnamon, or pecans. Once preheated cook for 60 minutes and enjoy!

Orange Blossom Specials 3 cups orange juice 1 cup white wine 2 thin orange slices 4 mint sprigs (optional) Put ice cubes in 4 tall glasses. In pitcher, mix orange juice and white wine. Fill glasses. Garnish with half a slice of orange and a mint sprig if desired. Serves 4 This beverage is  very  enjoyable! I invited a few of my favourite lady friends for lunch today to taste test some more recipes from  No-More-Than-4 Ingredient Recipes: A Cookbook for Kitchen Klutzes  by Joy Gallagher Douglas. Menu Orange Blossom Specials Chicken and Peppers Chutney Peaches Tomatoes and Brie Lovely Limas Biscuits Strawberries Lola To get this meal on the table for 1 pm (using the recipes exactly as posted): 12:15 set table 12:20 make dessert 12:30 make biscuits 12:35 make chicken 12:40 make lima beans 12:45 make peaches 12:50 make tomatoes and brie 12:55 make beverages Each recipe is shared in individual blog posts.

Cherry-Cheese Parfaits 1 package cheesecake mix 2-1/2 cups cherry pie filling 2 tsp grated lemon rind 6 tsp slivered almonds In small bowl, prepare graham cracker crumbs from mix according to package directions. Set aside.  In medium bowl, prepare filling according to package directions; add lemon rind. Spoon half the crumbs into 6 parfait glasses. Then layer some cheesecake filling, some cherry pie filling, more crumbs, remaining cheesecake filling and remaining cherry pie filling in each glass. Sprinkle 1 tsp slivered almonds on each parfait and chill until serving time.  Makes 6 servings.

Ingredients 1 cup uncooked regular long-grain white rice  2 cups water  1 tablespoon butter or margarine  1 large onion, chopped (1 cup)  1 loaf (16 oz) prepared cheese product, cut into cubes  1 can (10 3/4 oz) condensed cream of mushroom soup  2/3 cup milk  1/4 teaspoon pepper, if desired  2 cups fresh broccoli florets (1/2 inch)  1 cup fine soft bread crumbs (about 1 1/2 slices bread)  1 tablespoon butter or margarine, melted Directions Heat oven to 350ºF. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice in water as directed on package. Meanwhile, in 10-inch skillet, melt 1 tablespoon butter over medium-high heat. Add onion; cook, stirring occasionally, until crisp-tender. Reduce heat to medium. Stir in cheese, soup, milk and pepper. Cook, stirring frequently, until cheese is melted. Stir in broccoli and rice. Spoon into baking dish. In small bowl, mix bread crumbs and 1 tablespoon melted butter; sprin...

Parmesan Broccoli 1 bunch broccoli (about 1 lb.) 4 tbsp butter 3-4 tbsp grated Parmesan cheese Cut off broccoli stem and leaves, and break the rest into florets. Wash well, drop into boiling salted water, cover and boil until tender-crisp, 8-10 minutes. Drain and return broccoli to saucepan.  Melt butter in small saucepan and pour evenly over broccoli. Sprinkle with salt and pepper to taste. Turn into serving bowl, being sure to drain all the butter from the saucepan onto broccoli, and sprinkle with grated Parmesan cheese. The only thing I did different with this recipe is to use my rice/veggie steamer instead of boiling the broccoli. I prefer my veggies plain, but this recipe was a nice change of pace.

Deviled Potatoes 1 package (4 servings) instant mashed potatoes 1/2 cup dairy sour cream 2 tsp prepared mustard 2 tbsp chopped green onion In saucepan, prepare potatoes according to package directions. In another saucepan, heat sour cream over low heat (do not boil). Add mustard and 1/2 tsp salt; stir to blend. Mix into hot potatoes with onion. Immediately turn into a 4-cup casserole and heat in preheated 350 F oven for about 10 minutes. Okay, these potatoes were delicious. I say "were" because I had one helping and Hal ate all the rest . . . lol . . . I think that means he liked them. They had a really nice texture and turned a box of instant potatoes into a lovely side dish. I did not heat the sour cream in advance.

A good friend brought this dip to an event and I just loved it so I decided to share it with you. 1 can refried beans 1 pkg. cream cheese 1 cup sour cream 2 cups of shredded cheese (your choice) 1 pkg taco seasoning green onions Blend all together with electric handmixer or food processor.  Put in a small casserole dish.  Add a little more cheese on top.  Bake 25 minutes at 350F.  Remove from onion and top with green onions. Serve hot with tortilla chips, french bread slices, melba toast rounds or whatever you want. Lots of variations for this dish.  You can add chili peppers or hot sauce.  You can add onion and green peppers.  You can add some salsa.  Go Wild!

3 eggs 1 cup sugar 2/3 cup canned pumpkin 3/4 cup all-purpose flour 1 tsp baking powder 2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/2 tsp salt 8 oz softened cream cheese 4 tbsp butter or margarine 1 cup powdered sugar 1 tsp vanilla extract In a large bowl, combine eggs and sugar, beating well.  Add pumpkin, mixing until blended. In a separate bowl, combine flour, baking powder, spices and salt.  Add to egg mixture, mixing well. Spread batter into a greased and waxed paper lined 10 x 15 inch jelly-roll pan.  Bake at 375F for 15 minutes.  Remove from pan.  Cool for 15 minutes.  Place cake on clean tea towel.  Cool 10 minutes longer. From 10" side, roll cake up in towel.  Set aside. Meanwhile prepare filling.  Beat together 8 oz soft cream cheese and 4 tbsp butter or margarine.  Stir in 1 cup powdered sugar and 1 tsp vanilla extract, blending until smooth. Unroll cake and place on plastic wrap.  Evenly spread filling over cake.  ...

1/2 cup pure maple syrup 2 tbsp butter Place both ingredients in a pan and bring to a boil. Boil for 5-7 minutes until mixture reaches 225-230 degrees F. Place snow in pan or bowl, and drizzle hot syrup over snow. The snow cools the candy pretty quickly. As soon as the candy is cool enough to eat, it's ready.

1 cup sifted enriched flour 1/2 tsp salt 2 eggs 1 cup milk 4-1/2 tbsp beef drippings or fat Sift and mix flour and salt.  Combine eggs and milk and beat with a rotary beater; add to flour and salt mixture and beat well.  Chill batter for 1 hour in refrigerator. Place a 1/2 tbsp of drippings or fat in bottom of each muffin pan cup; heat in oven until fat is hot. Place 3 tbsp of chilled batter in each cup (1/2 full).   Bake in moderate oven 375F for 30 minutes. Makes 9 individual puddings.