Monday, June 28, 2010


Recipe By : Louise
Serving Size : 4
Categories : Meats
1 pound lean ground beef
1/2 teaspoon salt
2/3 cup cracker crumbs
2/3 cup milk
1 beaten egg
3 tablespoons onion or chives -- minced
1/2 teaspoon dried sage
1/2 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 tablespoons brown sugar -- packed
1/3 cup ketchup or BBQ sauce
1/2 teaspoon ginger
1/2 teaspoon garlic salt
2 tablespoons soy sauce
1 teaspoon dry mustard
1. Crumble beef into large bowl. Add salt. Sprinkle with crumbs and milk. Let stand a few minutes until crumbs are soft. Blend together and mix in egg and onion, sage, thyme, nutmeg, and pepper -- mix well. Shape into 4 loaves. Place on foil lined baking sheet about 3 inches apart. Mix brown sugar, ketchup, ginger, garlic salt, soy sauce and mustard. Spread mixture over top of loaves. Bake 350 for 35 minutes.
Meatloaf: Recipes for Everyone's Favorite

Wednesday, June 23, 2010

Spaghetti Squash - Preparation

Spaghetti Squash - Preparation
Categories: Low, Fat, Vegetable
In answer to how to prepare spaghetti squash, I found this in the June, 94 issue of Southern Living:
The flesh of spaghetti squash, when cooked, comes out like strands of  cooked spaghetti and makes a great light stand-in for pasta lovers.

Prepare squash by cutting in half lengthwise and removing seeds. Pierce skin several times with a fork and follow one of the cooking methods below.

To bake, prepare squash, and place, cut side down, in a large baking pan. Bake at 350 oF for 45 minutes or until skin is tender and strands may be loosened easily with a fork.

To microwave, prepare squash, and place, cut side down, in a baking dish. Add 1/4 cup water; cover with plastic wrap, folding back a small edge of wrap to allow steam to escape. Cook on HIGH 7 to 10 minutes.

To boil, prepare squash, and place, cut side down, in a Dutch oven, add water to a depth of 2 inches. Bring to a boil; cover, reduce heat, and simmer 20 to 25 minutes or until tender. Drain.

Cool cooked squash. Using a fork, remove spaghetti-like strands of pulp. Discard shell.

Yield: 1 medium spaghetti squash equals about 4 cups cooked.

Squash Lovers Cook Book (Cooking Across America Cook Book Series.)

Saturday, June 19, 2010


Categories: Beverages
Yield: 4 servings
9 Limes
1/3 c Sugar
2 Sticks cinnamon
6 Whole cloves
1 c Water
1 Liter Ginger ale
1. Slice limes in half and squeeze out juice. Simmer sugar, cinnamon and cloves in 1 cup of water for 10 minutes. Cool and add lime juice. Fill glasses with crushed ice or ice cubes and fill each half-full with lime juice mixture. Top glasses with ginger ale. Garnish with fresh fruit.

Best Summer Drinks

Wednesday, June 16, 2010


Categories: BBQ, Sauce, Marinade
Yield: 2 cups
1 c Soy Sauce
1 c Water or Pineapple juice
2 tb Vinegar
2 tb Brown Sugar
1 ts Dry Mustard
1/2 ts Powdered Ginger
1/2 ts Garlic Powder
2 tb Corn Starch
1. Whisk together all the ingredients except the corn starch. Marinade the meat long enough to flavor and
tenderize -- overnight for pork.
2. BBQ and baste with the marinade. Make a slurry of the starch and a little water and whisk into the marinade.  Bring to a boil, stirring as the sauce thickens. Serve with the BBQ'd meat.

The Complete Book Of Sauces

Monday, June 14, 2010


Recipe By : Louise
Serving Size : 12
Categories : Cookies Desserts
2 c Sugar
1/2 c Butter
4 tb Cocoa
1/2 c Evaporated milk or half & half
1/2 c Peanut butter
3 c Dry oatmeal
1/2 ts Vanilla
1/4 ts Salt

1. Combine sugar, butter, milk, salt, & cocoa, boil one min. Remove from heat & add vanilla, peanut butter & oatmeal. Stir together, then push into a square cake pan.  Cool and cut into small squares.

No-bake Cookies: More Than 150 Fun, Easy & Delicious Recipes for Cookies, Bars, And Other Cool Treats Made Without Baking

Wednesday, June 9, 2010

Best Pasta Salad

Best Pasta Salad
Recipe By : Louise
Serving Size : 8
Categories : BBQ, Summer, Salad, Pasta

1 tablespoon dijon mustard
5 cloves garlic -- chopped
1/4 cup white wine vinegar
3/4 cup olive oil
2 T dried Chives
2 T Sugar

1/4 cup mayo or ranch dressing
salt and pepper
1/4 pound fresh snow peas, strings removed
florets from 1 small bunch broccoli
2 small zucchini -- cut in 1/4" slices
1 large red bell pepper, seeded -- cut in fine strips
1 small cucumber, peeled and chopped
1 pound short pasta (rotelle, fusilli or penne)
1/4 cup fresh grated parmesan cheese
1. For the dressing, combine ingredients in a jar and shake until creamy.
2. Meanwhile, for the salad, bring a large pot of salted water to a boil. Cook
snow peans in water for 1 minutes; remove with a long handled strainer and
immediately drench with cold water to stop cooking process and brighten color.
Repeat with broccoli and zucchini, cooking for 3 minutes each. Combine
cooked vegetables in a bowl with red bell pepper and toss with half the dressing.
3. Cook pasta in vegetable water for 8-10 minutes. Drain, rinse with cold
water and drain again. Toss with remaining dressing. Combine vegetables and
pasta. Sprinkle with Parmesan. Add more salt and pepper to taste.
Refrigerate until ready to serve, at least one hour or up to two days,
covered. Makes 8-10 servings.
Pasta Salad: 50 Favorite Recipes

Saturday, June 5, 2010

Stuffed Peppers

Peppers California Wonder Seeds 30 SeedsDedicated to Suzy & Mark
Recipe By : Louise
Serving Size : 12
Categories : Beef, Rice, Vegetables
6 lg Green Peppers
1 lb Ground Beef
1/2 c Chopped Onion
16 oz Can Tomatoes -- undrained & cut up
1/2 c Long-Grain Rice
1/2 c Water
1 t. Salt
1 t. Worcestershire Sauce
2 tb. Dried Parsley
1 + 1/2 t. Dried Basil
Spaghetti Sauce
1/4 t. Garlic powder
1/4 t. Black pepper
2 Beef Boullion Cubes
1 t. Thyme
1 egg, lightly beaten
Grated Cheese (Optional)
1. Preheat oven to 350.
2. Cut green peppers in half; discard seeds and membranes. Chop enough to make 1/4 cup, set aside. Cook the green peppers, uncovered, in boiling water for 5 minutes, invert to drain well.
3. In a skillet, cook ground beef, onion and the 1/4 cup chopped green pepper until meat is browned and vegetables are tender. Drain off excess fat. Add undrained tomatoes, uncooked rice, water, salt, Worcestershire sauce, dash pepper, parsley, basil, bouillon, and remaining spices. Bring to a boil; reduce heat. Cover and simmer 15 minutes or until rice is tender.  Cool and stir in egg.
4. Stuff peppers with meat mixture. Cover tops with spaghetti sauce and bake uncovered for 30 to 35 minutes.  Top with grated cheese, if desired.

Stuffings: 45 International Recipes to Enhance Fish, Poultry, Meat, Vegetables, and Fruit

Friday, June 4, 2010

Deep-Dish Pizza

Deep-Dish Pizza
dedicated to Kim & Al
Categories: Entree
Yield: 4 servings
1 lb Ground turkey, beef, or sausage
1 ts Oregano leaves; dried
2 c All-purpose flour
1/2 ts Basil leaves; dried
2 ts Baking powder
 1/2 ts Salt
1/2 ts Baking soda
1/2 c Green bell pepper; chopped
1/4 c Margarine or butter
1/2 c Sliced fresh mushrooms
1/2 c To 3/4 c skim milk
1/4 lb Mozzarella cheese or 1 Cup, grated
6 oz Can tomato paste
1. Preheat the oven to 425 F. Cook the ground meat in a large nonstick skillet over medium heat until cooked through. Stir occasionally.
2. Combine flour, baking powder, and margarine in a bowl. Cut themargarine into the flour with a fork until the mixture resembles coarse meal. Add enough milk to make a soft, elastic dough (like biscuit dough). Press the dough into the sides and bottom of an 8-inch square baking pan.
3. Combine the tomato paste and seasonings and spread over the dough.  Crumble the ground meat over the sauce. Sprinkle on the green pepper, mushrooms and cheese. Bake for 20 to 25 minutes or until the crust is brown and crisp. Cut into four squares to serve.
God, The Devil And The Perfect Pizza

Tuesday, June 1, 2010

Pickled Eggs

Pickled Eggs
Recipe By : Louise
Serving Size : 6
Categories : Eggs Pickles & Relishes
1 whole onion -- sliced
1 cup cider vinegar
1/4 cup water
1/4 cup sugar
1/2 teaspoon kosher salt
2 teaspoons pickling spice
6 whole eggs -- hard boiled
1. In a small saucepan add onion, vinegar, water, sugar, salt. Place pickling spice in a paper coffee filter, tie with string and add to liquid. Heat just until the sugar dissolves. Cool to room temperature.
2. Pour pickling mixture over the eggs in a jar or plastic container. Cover and marinate 2-3 days in the refrigerator before serving. Stir/shake occasionally.

Quick Pickles: Easy Recipes for Big Flavor