Tuesday, July 6, 2010
However, I found this recipe for polenta and remembered how my Mom used to make it on the stove. If you've ever tried it, you know what happens when the mixture boils and the bubbles pop. They splash and hit you with hot cornmeal! So, when I saw this recipe in the Buffalo News I was anxious to try it. It was not only delicious, but neat, with no splashes.
8 c. water
1 tsp. salt
2 c. polenta (corn meal)
2 to 3 T. butter
¼ c. grated Italian cheese (Peccorino Romano)
Heat oven to 350º. In a 3-4 qt. oven-proof pot, like a Dutch oven, combine the water, salt, cornmeal and butter. Bake uncovered for 1 hour and 20 minutes. Stir and bake for 10 more minutes. Remove the pan from the oven and stir in the grated cheese. I then pour into two 9"x13” pans, cover with tomato sauce and top with grated cheese. Let stand about 5 minutes, cut into squares and serve! It’s delicious! I’m sure my Mom would have loved this recipe!
Monday, March 29, 2010
1 -8 oz. pkg. cream cheese
1 ¼ c. sour cream
Juice of one lemon
2 tsp. vanilla
2 c. powdered sugar
Mix all ingredients together and serve over fruit or as a fruit dip.
Monday, March 22, 2010
1 cooked chicken breast, cut into cubes
1 stalk celery, chopped
1 small onion, chopped
2 T. mayo
1 T. pesto sauce or dried tomato pesto
Mix together and serve on crackers or in a sandwich with whole grain bread, a bagel or in a pita pocket.
Monday, March 15, 2010
1 small piece sirloin steak
1 stalk celery
1 can or box beef broth
1 small can mushrooms (or fresh, cut up)
Seasoning, if desired
Cut up meat and brown in a small frying pan. Put in 1 1/2 quart slow cooker. Chop onion and brown in same pan before adding to cooker. Cut up carrot and celery and add with broth and mushrooms. Set on low for 8 hours and forget about it! When you come home you'll smell that delightful aroma and feast on a delicious meal! If it's too thick add more broth or eat as a stew!
Monday, March 8, 2010
Saturday, March 6, 2010
My friend, Zsue, made this and I love it on everything or just by itself!
4 pkg. frozen spinach
2 c. Chicken or vegetable broth
3 cloves garlic, crushed
2 T. olive oil
Defrost spinach. Heat on stove with broth. Simmer garlic in oil until golden. Add to spinach. Beat eggs and add to mixture continuing to beat with emersion blender. Serve on pasta, rice, on a pizza crust, etc. It’s delicious!
Monday, February 22, 2010
1 pound ground beef or turkey
1 (15 ounce) can kidney beans, drained and rinsed
1 (10 ounce) can tomato sauce
1 ½ tsp. garlic powder
1 tsp. chili powder
1 (8.5 ounce) package corn bread/muffin mix
1/3 c. milk
2 T. melted butter
½ c. shredded Cheddar cheese
1. Place the ground meat in a skillet over medium heat, and cook and stir until browned, about 10 minutes, breaking up the meat as it cooks. Drain, and put into the slow cooker. Stir in the kidney beans, tomato sauce, garlic & chili powder.
2. In a bowl, combine the corn bread mix with milk, egg, and butter. Stir until just mixed. Add cheddar cheese. Spoon the corn bread mixture over the meat mixture in the slow cooker.
3. Set the cooker to low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.
This can also be baked at 350º in a 9"x13" pan for about 35 minutes.