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Michael’s Sweet and Sour Beans <3

September 22, 2012

8 slices bacon ( cut into small pieces)

1/2 c. brown sugar

1/2 tsp. garlic powder

1/2 c. cider vinegar

4 med. onions (diced)

1 tsp. prepared mustard

1 tsp. salt

1 clove garlic (minced)

1 can butter beans (drained)

1 can kidney beans (drained)

1 can lima beans (drained)

1 can pork and beans (undrained)

Fry bacon slightly then add chopped onion cook until onions are tender.

Combine all other ingredients to bean mixture, add bacon and onion mixture and combine.

Pour into large casserole dish bake 1 hour at 300 degrees.

Enjoy !!!  Thanks, Michael for sharing this with me ❤

Orange Rhubarb Bread

May 8, 2012

1/4 c. butter, softened

1/2 c. sugar

1 egg

Zest  and juice of 1 small orange

1/4 tsp. pure vanilla

3/4 c. flour

1/4 tsp. baking powder

1/4 tsp. cream of tarter

1/8 tsp. baking soda

1/2 tsp. salt

1/4 c. sour cream

2/3 c. finely chopped fresh rhubarb

1/2 c. chopped walnuts

1. In a large bowl cream butter &  sugar until creamy. Beat in egg, orange zest and juice, vanilla.

Mix dry ingredients together, then add to creamed mixture alternately with sour cream. when fully combined, fold in rhubarb & walnuts.

2. Pour into greased and floured  loaf pan. Bake at 325 for about 40 to 45 minutes or until toothpick comes out clean.

Cool 10 minutes before removing from pan. cool completely on wire rack, cut into slices and ENJOY !!! So good ❤

Sauteed Mushrooms !

February 18, 2012

When I was young and even into marriage and being a mother of three you couldn’t get me to eat or even try a mushroom cooked or raw. So why on earth did I become the ultimate collector of kitchen mushroom decorations ?  Which now are called vintage ! OMG ! Does this make me feel old.  Well,  maybe I am a little old : ). I remember my Grandmother making a goulash adding her favorite canned button mushrooms, YUCK ! That’s what I thought of that, picking them out and pushing them to the edge of my plate.

Now, I love the taste of these yummy little morsels, fresh sauteed are my favorite! Here is the way I cook mine to have on hand as a topping for pizza, steak, and inside a delicious omelet.

Sauteed Mushrooms

1. Wipe mushrooms off with a damp paper towel to remove dirt ( do not wash ).

2. Slice Mushrooms .

3. Into saute pan melt 3 Tbls. butter add mushrooms and cook until soft and juice from mushrooms disappears.

4. Turn off burner add 1/4 tsp. chopped garlic and salt and pepper to taste.  ENJOY !!!

Here is a quick peek at my Kitchen Mushroom Collection, can you believe this ?

Artsian Lettuce !

January 5, 2012

I just discovered this super fresh, long lasting container of mixed lettuce at QFC. I usually hate buying lettuce in the grocery stores because they get limp and slimy way too fast, then I came across this container of 4 types of beautiful lettuce and I am hooked on it. It is Private Selection Brand Artisan Lettuce. Purchased at QFC in North Bend, Wash. Try some today , you will be pleasantly surprised ❤

¯`v´¯) `*.¸.*´ ¸.•´ ¸.•*¨)¸.•*¨) (¸.•´(¸.• (¸.•´¸¸.•¨¯`•.¸¸.♥ Tamale Pie

November 17, 2011

Cornmeal Mush:
1 1/2 cup cornmeal
1/2 cup cold water
3 cups boiling water

2 teaspoons salt

To cook cornmeal mush: stir 1 cup of cornmeal into 1/2 cup cold water
to moisten. Bring  3 cups water to a boil, stir in cornmeal and salt and mix well. cook until thick like a creamy mush . Spray a 10 inch pie plate with nonstick spray, pour 2/3 of the cornmeal mush into pan and spread out to form a crust bottom and sides of pan. Reserve remaining mush for top of pie.

Filling #1

1 cup fat free refried beans

1/2 cup minced black olives (drained)

Stir together beans and olives, spread evenly over cornmeal .

Filling#2

Saute’ 1 large onion, chopped

Then add;

1 # Lean ground beef

1/2 cup finely chopped carrots
1 cloves garlic, minced
1 tsp.  chili powder
1/2 tsp. red pepper flake

1/4  tsp. oregano

1 tsp. brown sugar

1- 15 oz. can tomato sauce

Salt and pepper to taste

Cook until beef is browned and all ingredients combined then pour over bean filling #1.

Top with small gobs of cornmeal mush over entire pie, then top with grated cheddar cheese.

Bake at 350 Degrees for about 35 minutes or until browned and bubbly.

Yield: 8 serving

Vegetarian Rice

August 26, 2011

This recipe is from a long time friend, Diane Turner and brings back  many special memories we shared while enjoying this yummy side dish . Thank You, Diane !  I love you ❤ Dixie

2 cups rice                                                                 1 Tbls. sweet basil

1 lg. onion                                                                  Juice and zest of 1 lemon

1 lg. green pepper                                                     1/2 tsp. cayenne pepper

2 c. celery                                                                   1 tsp. salt

4 sm. fresh tomatoes                                               1/2 tsp. black pepper

1 lg. can tomato sauce                                             Shredded Cheddar Cheese

Cook 2 cups of rice, set aside.  Cut vegetab;es into medium size chunks. Saute’ in olive oil the onion, green pepper, ( I use a medley of red, green ,yellow, and orange peppers) celery, and fresh tomatoes.

Mix tomato sauce, basil, lemon zest, and lemon juice, cayenne pepper, salt and pepper together. add; vegetables and rice to tomato sauce mixture and combine well. Pour into a 9×13 pan, that has been sprayed with non-stick spray. Top with desired amount of cheddar cheese and bake at 350 for about 35 minutes or until hot and bubbly and cheese is melted and lightly browned .

Enjoy !!!

Cake Donuts

July 10, 2011

1/2 cup sour cream

1/2 cup buttermilk

1 1/2 cups sugar

3 eggs

1 1/2 teaspoon pure vanilla

4 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons salt

Vegetable oil for frying ( I like Crisco Oil )

1. Whisk sour cream, buttermilk, sugar until smooth.

2. Whisk in eggs , and vanilla until well combined.

3.  Combine dry ingredients  flour, baking powder,

soda, and salt together.

4. Stir wet and dry ingredients together just until combined.

The dough will be pretty sticky.

5. Cover with plastic wrap and refridgerate for at least  3 hours.

6. Turn dough onto floured counter, knead until dough is smooth.

7. Roll out about 1/2 inch thickness and cut with  floured donut cutter.

8. Heat oil to 375 Degrees. ( I use a wok about 1/2 full ) Fry donuts a few at a time

for about 3 minutes on each side until golden brown.

9. Drain on paper towels to remove excess oil.

10. Sugar, ice, or just eat plain ,  Yummy either way !