Category: Recipes

Pickled Eggs

Ingredients:

16 ounce jar of beets
1 ¾ cups of white vinegar
1 cup of sugar
1 ½ Tablespoon of whole allspice
1 stick of cinnamon, halved
8 eggs, hard boiled and peeled

Directions:
Using a saucepan large enough to lay the eggs in a single layer, cover them with an inch of cold water. Place a lid on the pot and bring water to a boil. Remove from heat and let eggs stand in the hot water for 10 to 15 minutes, depending on the size of the eggs. Cool completely with cold water and peel immediately. Gently crack the shell all over, rub egg between palms and, starting at the large end, remove the shell. Put the eggs into a quart jar with a tight fitting lid.

Keeping the juice, drain the beets and store them for another use. In a saucepan, combine the beet juice with the spices, sugar and vinegar. Bring to a slow boil, stirring until the sugar has dissolved. Simmer for 5 minutes. Pour the hot liquid over the eggs and tightly screw on the lid. Let the jar sit on the counter until it cools and then refrigerate. Flavors will blend within several hours and eggs can be stored in the refrigerator for a week.

Pork Chop Casserole

Ingredients:
6 thick cut pork chops
6 potatoes
1 can of French Onion soup
1 can of Cheddar Cheese soup
3 large carrots

Directions:
Preheat oven to 350 degrees. Wash, peel and cut potatoes into thick slices. Wash and trim the carrots and cut in half diagonally. Wash the pork chops and layer them into a 9″ x 13″ baking dish. Layer the potato slices over the chops and the carrot halves over the potatoes. Pour both cans of soup over the carrots. Cover with aluminum foil and bake at 350 degrees for 1 and 1/2 hours.

Surprise Meatloaf
Cooking on a budget often means serving the same thing repeatedly. But the next time you hear “meatloaf again?” just smile to yourself and wait for them to take that first bite. The apples in this delicious loaf add a surprising and welcome change. It serves 8 to 10 so there may be leftovers for sandwiches
Ingredients:

1 large onion, chopped

2 Tablespoons of unsalted butter

1 and ½ cups of oatmeal (or breadcrumbs)

2 cups of finely chopped apple (peeled & cored)

3 eggs, beaten

1 Tablespoon of dried parsley

½ teaspoon of black pepper

1 and ½ teaspoons of salt

¼ teaspoon of allspice

¼ teaspoon of dried mustard (or 1 Tablespoon of prepared mustard)

¼ cup of ketchup
Directions:

Preheat oven to 350 degrees. In a large bowl, combine all ingredients except onion. Sauté the onion in butter until soft and add to the other ingredients. Mix well and form into a loaf. If it’s a little soft, add more oatmeal or breadcrumbs. Place your loaf into a large, greased loaf pan and bake for 1 hour. Remove from the oven and let it rest 10 minutes before serving.

Rice and Fruit Salad

Prep Time: 15 minutes Yield: 4 servings

This is a great recipe for when it’s just too hot to cook. If you are taking this dish to a potluck dinner, wait until you arrive to add the fresh fruit. It will not have to be heated or refrigerated.

Ingredients:

2 cups of cooked long grain rice

2 Tablespoons of olive oil

2 Tablespoons of orange juice

1 Tablespoon of vinegar

2 teaspoons of chopped shallots

¼ teaspoon of salt

¼ teaspoon of pepper

1 cup of chopped fresh peach

¾ cup of fresh blueberries

¾ cup of fresh strawberries

3 Tablespoons of toasted almonds

Preparation:

Heat a small, dry skillet, add almonds and stir until toasted.  Whisk together the oil, juice, vinegar, shallots, salt and pepper. Add the almonds, cooked rice, peach and berries and toss gently.

Shrimp and Sugar Snap Peas
Ingredients

1 (16 ounce) package uncooked linguini pasta
2 tablespoons olive oil
1 teaspoon chili oil
1 1/2 pounds medium shrimp, peeled and defined
1 pound sugar snap pea pods
2 large cloves garlic, minced
1 1/2 cups dry white wine
1/4 cup reserved pasta water
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
1/3 cup chopped fresh basil
Directions

Bring a pot of water to a boil. Add pasta, and cook until al dente. Drain, reserving 1/4 cup liquid.

Heat olive oil and chili oil in a wok over medium-high heat. Add the shrimp, pea pods, and garlic. Cook and stir until shrimp are almost opaque. Remove from heat, and set aside.

Add the wine and bring to a boil, reduce by 1/3. Add shrimp, peas, and garlic to the wok, and add the reserved water. Continue to cook and stir until shrimp are opaque. Remove from heat, and mix in the butter, lemon juice, and basil. Toss with the cooked pasta.

Turkey Spinach Burgers
Ingredients:

12 oz ground turkey

1 small box frozen spinach

½ cup diced onion, optional

½ cup diced celery

½ tsp poultry seasoning

1 tsp garlic salt

½ tsp black pepper

¼ cup sunflower seeds

Breadcrumbs

Directions:

Thaw and drain the spinach squeezing out the excess moisture. Mix the turkey, spinach, sunflower seeds and seasonings together.

Add enough breadcrumbs to make the mixture hold together. Divide into patties & fry, bake or grill until desired doneness is reached. Serve on a bun or perhaps over rice with brown gravy.