• 1 cup Milk (I use soy or almond milk)
  • 1 cup Milk ice cubes
  • 1 banana peeled, sliced and frozen
  • 1/2 cup tea biscuits or cookies
  • 1/4 cup peanut butter
  • 1-2 T. honey, to taste
  1. In a blender combine milk, milk ice cubes, banana, cookies, peanut butter, and honey.  Puree until smooth.  Divide between serving glasses and serve immediately.

3- 8 oz. servings

  • 6 Pork Chops
  • 2 T. oil
  • 1 med. onion, sliced
  • salt and pepper and garlic powder
  • 1 can (1 lb.) diced tomatoes
  • 2/3 C. ketchup
  • 1/2 tsp. oregano
  • hot buttered rice or noodles

 

  1. Brown chops in oil.  Add onion toward end of browning time.
  2. Season chops with salt, pepper and garlic powder.
  3. Combine tomatoes, ketchup and oregano leaves; pour over chops.
  4. Cover and simmer 55-60 minutes, basting occasionally, until chops are tender.
  5. Serve chops over rice or noodles

Serves 4-6

Category: Pork  Tags: ,  Leave a Comment
  • 1 lb. round steak, trimmed and thinly sliced
  • 2 T. vegetable oil
  • 1 onion, thinly sliced
  • 1 garlic clove, minced
  • 1/4 cup water
  • 2 T. soy sauce
  • 2 T. sherry or water
  • 1 T. brown sugar
  • 1 T. lemon juice
  • 1/2 tsp. ground ginger
  • 1/2 tsp. corn starch
  • Hot cooked rice
  1. Saute’ steak strips in skillet in oil, a few pieces at a time, until all are browned. 
  2. Return all strips to skillet, along with the remaining ingredients, except the corn starch.
  3. Mix well
  4. Cover and simmer over moderately low heat for 20 minutes.
  5. Dissolve corn starch in small amount of water and stir into meat mixture.
  6. Serve teriyaki over the hot rice.

Approx. 4 servings (1 cup each)

Category: Beef, Rice  Tags: ,  Leave a Comment

I tried this recipe last night because we had a TON of pears from our tree this year.  It is really tasty and fairly easy.  Hope you like it as much as we did.

FILLING:

  • 6 cups peeled, sliced pears
  • 1/3 to 2/3 cup sugar
  • 3 T. water
  • 1 T. lemon juice
  • 2 T. water
  • 1 T. cornstarch

TOPPER:

  • 1 cup all purpose flour
  • 1/4 cup sugar
  • 1 -1/2 tsp. baking powder
  • 1 tsp. finely shredded lemon peel
  • 1/4 cup margarine or butter
  • 1 beaten egg
  • 1/4 cup milk

RASPBERRY SAUCE:

  • 10 oz. package frozen raspberries, thawed
  • 3 T. sugar
  • 2 tsp. cornstarch
  1. For filling, in a large saucepan stir together pears, sugar, 3 T. water and lemon juice.  Heat to boiling.  Reduce heat.  Simmer, covered, 3 minutes or until fruit is almost tender; stir occasionally.   Combine 2 T. water and cornstarch; add to pear mixture.  Cook and stir until thickened and bubbly.  Keep hot.
  2. For topper, combine flour, sugar, baking powder and lemon peel.  Cut in margarine or butter until mixture resembles coarse crumbs.  Combine egg and milk; add to flour mixture, stirring just to moisten.
  3. Transfer filling to an 8x8x2 inch baking dish.  Drop topping into 6 mounds on top of the hot filling.  Bake in a 400 degree oven about 25 minutes or until toothpick inserted comes out clean.
  4. For sauce, combine raspberries, sugar and cornstarch in a medium saucepan.  Cook and stir until thickened and bubbly; cook and stir 2 minutes more.  Press though a sieve.  Discard seeds.  Serve warm with cobbler.

6 servings

Category: Desserts  Tags: ,  Leave a Comment

  • 1 pkg. 93 oz) orange gelatin ( I used sugar free)
  • 1 cup boiling water
  • 1 cup ( 8oz) vanilla yogurt
  • 1/2 cup milk
  • 1/2 tsp. vanilla
  • 10 plastic cups or Popsicle molds (3oz)
  • 10 Popsicle sticks
  1. In a large bowl, dissolve gelatin in boiling water.  Cool to room temp.
  2. Stir in the yogurt, milk and vanilla.
  3. Pour 1/4 cup into each mold or cup; insert Popsicle
    sticks.
  4. Freeze until firm.

10 ice pops

  • 1 pkg. frozen mixed vegetables (10 oz)
  • 1 can condensed cream of chicken soup
  • 1 can mushrooms, undrained
  • 1 medium onion, chopped
  • 1-1/2 cup cut up chicken
  • Crushed potato chips for topping
  1. Rinse frozen vegetables under running cold water; drain.
  2. Mix all ingredients except potato chips in 2 qt. casserole dish.
  3. Cover tightly and microwave on high 5 minutes; stir.
  4. Cover and microwave until hot, 5-7 minutes longer; sprinkle with crushed potato chips.

4 servings

  • 3 lb. fryer chicken, cut up
  • 3/4 cup chili sauce
  • 2 T. honey
  • 2 T. soy sauce
  • 1 tsp. dry mustard
  • 1/2 tsp. prepared horseradish
  • 1/2 tsp. red pepper sauce
  1. Cut each chicken breast in half.  Arrange chicken pieces, skin side up, with thickest parts to the outside edges of 13×9 baking dish.
  2. Mix remaining ingredients; pour over chicken.
  3. Cover with waxed paper and microwave on high 10 minutes.
  4. Spoon sauce over chicken; rotate dish 1/2 turn.
  5. Cover and microwave until thickest pieces are done; 6-10 minutes.

6 servings

  • 3 lb. broiler fryer chicken, cut up (about 8 pieces)
  • 1 tsp. salt
  • 1 clove garlic, finely chopped
  • 1/2 tsp. dried basil leaves
  • 1/4 tsp. paprika
  • 1 medium onion, cut into 6 wedges
  • 3 cups cauliflowerets (1 lb.)
  • 1 pkg. (10 oz) frozen green peas
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  1. Cut each chicken breast in half into halves.
  2. Arrange pieces, skins side up, with thickest parts to outside edges in rectangular baking dish, 13×9.
  3. Sprinkle with 1 tsp. salt, garlic, basil and paprika; add onion.
  4. Cover tightly and microwave on high for 10 minutes.
  5. Add cauliflower and peas; sprinkle with 1/2 tsp. salt and the pepper.
  6. Rotate 1/2 turn.  Cover tightly and microwave on high until thickest parts of chicken are done and vegis are tender, 10-15 minutes.
  7. Uncover and let stand 3 minutes.

6 servings

Any smoked sausage or bratwurst or even  kielbasa can be used in this recipe.

  • 2 tsp. oil
  • 2 medium new red potatoes, cut into 1/4″ slices
  • 2 fully cooked smoked sausage or bratwurst, sliced into 1″ pieces
  • 1/2 medium green pepper, cut into 1″ pieces
  • 1 small onion, cut into 1/2″ wedges
  • 2 T. lite or regular soy sauce
  • 1 T. orange juice
  • 1/2 tsp. dried basil leaves
  • 1/8 tsp. pepper
  1. Heat oil in medium nonstick skillet over medium high heat.
  2. Add potatoes and cover.  Cook 5-7 minutes or until potatoes are crisp tender, stirring occasionally.
  3. Add sausage, green pepper, and onion.  Cook 6-8 minutes or until sausage is hot and vegis are crisp tender.
  4. Add all remaining ingredients; stir to combine.

2 Servings

I took this out of a newspaper years ago and it looks so good but just haven’t gotten around to making it.  I will post it anyway and maybe somebody will give it a shot and let me know how it turned out.  I would imagine you could use all fruits listed or pick and choose.

  • 1 fresh pineapple (top left on)
  • 1 apple
  • 1 pear
  • 1 banana
  • 1 plum
  • 1 kiwi
  • seedless grapes
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts or pecans
  • 1/4 tsp. nutmeg
  • 1/4 tsp. cinnamon
  • 2 heaping T. brown sugar
  • 2 heaping T. flaked coconut
  • 2 T. melted butter
  • 2 T. dark rum
  • Vanilla ice cream
  1. Slice pineapple in half lengthwise cutting out the center core.
  2. Cut out the meat of the pineapple forming a boat.
  3. Chunk up the pineapple and all of the fruit.  Mix together and place back in pineapple boat.
  4. Top with raisins and nuts.
  5. Sprinkle with coconut and brown sugar.
  6. Add melted butter seasoned with cinnamon and nutmeg.
  7. Top with dark rum.
  8. Spoon over vanilla ice cream.