Monday, April 28, 2008

#13 Bacon Roly Poly

This is a British recipe, great during war time when you have a little bit of meat to go around a whole family. It will work best (so I'm told) using the regular, fatty American bacon. Which is known here as "streaky bacon". I appologize if anything is a bit vague, but that's how the recipe was given to me. My mother-in-law doesn't actually use a recipe for this, she just makes it.

8 oz self-rising flour
2 oz suet (shortening should work)
2 oz margarine
salt and pepper to taste
1 egg
warm water
chopped onions (if desired)

Rub together flour, suet, and margarine with fingers. (I find a pastry cutter works as well.) Mix together salt and pepper, egg, and enough water to make a dough. It will look like biscuit dough. Roll out dough into a rectangle. Lay on enough bacon strips to cover the rectangle and sprinkle on chopped onions. Roll up dough and bacon (like a swiss roll). Wrap roll in loosely aluminum foil, leaving room for a small amount of rising. Put package in roasting pan and add about 1/4 inch of water to the pan. Bake at 425 F for 2 hours. Check water level halfway through baking.

#12 Strawberry Spinach Salad

1/2 c. sugar (for Easter dinner I used organic sugar cane)
1 tbsp sesame seeds
2 tsp poppy seeds
1/8 c. finely sliced purple onion
1/2 tsp. worcestershire sauce
1/2 tsp. paprika
1/2 c. olive oil
1/4 c. vinegar

mix all of the above together and refrigerate.

bunch of fresh baby spinach
sliced strawberries

prepare the above and pour the dressing over the salad and serve immediately!

Monday, April 21, 2008

# 11 Taco Casserole

1 8 0z. package cornbread stuffing mix
1 14 3/4 oz. can cream-style corn
1 c. water, divided
cooking spray
1 1/2 lbs. ground sirloin
1/2 c. chopped onion
1 15 oz. can black beans, drained
1 envelope taco seasoning (I used the spicy one)
2/3 c. salsa
1 8 oz. package reduced-fat Mexican cheese blend

1. Combine stuffing mix, corn, and 1/2 c. water; stir well. Press into a 13 x 9 pan coated with cooking spray. Bale at 375 for 10 minutes. Set aside.
2. Cook meat and onions in large non-stick skillet over medium high heat until meat is browned, stirring to crumble meat. Drain well; return to pan. Add remaining 1/2 c. water, beans, salsa, and taco seasoning, stir well. Spoon meat mixture over stuffing mixture; top with cheese.
Cover and bake at 375 for 20 minutes until cheese is bubbly. Cut into squares. Yield: 8 servings, 9 points each if you are doing Weight Watchers.

Even the non-Weight Watchers in the family love this. Top with sour cream (fat-free or low fat) and additional salsa. You can make it as mild or spicy as you like, depending on the salsa and taco seasoning you use.

Recipe from an old WW cookbook called Fast & Easy.

Monday, April 14, 2008

#10 Pesto Pasta with Shrimp & Asparagus

Pesto Pasta w/ Shrimp & Asparagus

16 0z of your favorite cooked pasta

1/2 pound deveined large shrimp
2 tbl melted butter

1 lb fresh asparagus
1 tbl olive oil

1 c. fresh basil leaves
2 tbl toasted pine nuts
2 tsp fresh lemon juice
2 tsp fresh minced garlic
4 tsp olive oil
1/4 tsp salt

1- bake shrimp & butter in oven at 350 for about 15 minutes or until done. remove from oven and set aside.
2- saute asparagus in olive oil to your likening ( i like about 15 minutes) and set aside.
3- using a blender or food processor, blend all remaing ingredients and set aside.
4- in large mixing bowl mix the asparagus and pesto sauce. Add pasta and mix well. Serve pasta & asparagus and top with buttery shrimp. MMMMMMM........

Friday, April 11, 2008

#9 Steak & Mushroom Wraps

1 lb. Cheap Steak, cut into chunks
1 pkg fresh Mushrooms, sliced
4 cups Spinach
1 med. Onion, chopped
1 can drained, rinsed Black Beans (I use low-sodium)

In a skillet, cook meat until done. Add Onion just before the meat is done. Then add the Mushrooms. After a minute or two add in the Black Beans (they really only need to be warmed up). Cook until the Mushrooms are a tiny bit crispier than you like. Then add the Spinach. Cook for 1-2 minutes, until the spinach is wilty but not mushy. Serve in a tortilla and top with Mozzarella.

The recipe doesn't say to use any spices but I suggest you do. It is a little bland otherwise. I heard it is good to put salt in with the onions to help them carmalize. I also suggest some pepper. I think I will put some parsley and maybe some cilantro next time.

The original recipe does not call for Steak but it is really good with it!!

Tuesday, April 8, 2008

#8 Tasty Pork Ribs

8 bone-in country-style pork ribs (the big ones!)
1 cup ketchup
1 cup barbecue sauce
1/4 cup packed brown sugar
1/4 Worcestershire sauce
1 tablespoon balsamic vinegar
1 tablespoon molasses
1 garlic clove, minced
2 tablespoons dried minced onion
1 teaspoon Cajun seasoning
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Place ribs in a 5-qt. slow cooker, Combine remaining incredients; pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Yield: 8 servings.

**I let it cook longer and the meat was falling off the bones tender. It was very good, and Paul requested I make it again. Probably tomorrow.

From Taste of Home magazine Feb/March 2008