Broccoli and Cheese Soup

Broccoli and Cheese Soup

 

Pink Ribbon Cookbook,

Women First Breast Cancer Support Group

 

1 cup Chopped Ham
1 cup Water
2 cups Milk
3 Tablespoon Flour
1/2 teaspoon Salt
dash of Pepper
1 (10 oz) package frozen chopped Broccoli
2 cups (8 oz) natural Swiss Cheese, cubed.

 

Boil ham in water for 10 minutes; add Broccoli. Cook until tender. Gradually add milk to flour, stirring until well blended. Gradually add milk mixture to ham mixture, stirring constantly until mixture slightly thickens. Simmer 5 minutes stirring occasionally. Add cheese and seasonings. Cook until cheese begins to melt. Serves 4 ro 6.

 

In honor of Nita Trys

 

Billie c.
http://thelifeofbilliec.blogspot.com/

Picnic Perfect Beans

 

Picnic Perfect Beans

"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004

 

1 Lb Smoked Sausage, cut into 1/2 inch pieces
1 cup Chopped Onions
1 (28 oz) can Baked Beans, undrained
1/2 cup BBQ Sauce
No-Stick Cooking Spray
1/2 cup White bread crumbs
1/4 cup Brown Sugar

 

In a medium skillet, saute sausage and onions until sausage is no longer pink. Add beans and BBQ Sauce, mix well, until heated through. Pour into 2 quart casserole dish, sprayed with cooking spray. In small bowl combine bread crumbs and brown sugar. sprinkle over beans, Bake uncovered at 350F for 30 minutes
makes 8 servings.

Billie c.
http://thelifeofbilliec.blogspot.com/

Nov 11, 2011

Hello and Good Morning... When we woke up this morning, I asked Jerry if he would mind just picking up breakfast on his way to work. he said he would do that and let me sleep in. I got up about 2 hours later.  Cleaned the cat box. Took the dogs out, Let the cats out, bagged up some trash.  and read some emails.  Not bad.  I think we are in for another weather change as my right knee is really hurting today. it was achy yesterday, but really talking to me today. I've put Walkin ice Blue ointment on it. A knee brace and now have my sweat pants on to warm it up. I'll be taking some Alieve when I take my meds this morning.  The only thing I can think of that is making it hurt this much is I must have pulled it a bit when i tripped over the weekend and again when I took the dogs down the roadway a bit along the lake, yesterday. I was looking for a pine tree and all I found were Cedars.  I need to walk a different direction soon. I'm looking for some pine cones, not only for me but for Kim, as well.  I know I saw some pines around here, but I can't recall just where they were. I'll also pick up some Hickory nuts, if I find them, to use as decorations. I have never had any luck getting the nutmeats out of HIckory's. 
Tom just left for work.  I didnt' know if he was not going in or what, today.. Usually he's up and moving before Jerry leaves for work.. I noticed he was still home when I took our dogs out.. and made just a little noise so his dogs would "alert" him, in case his alarm didnt' got off.. he didnt' getup then, I didn't even hear his dogs move, so I wasn't all that loud out there.  I'll ask him, tonight if he meant to go in this late, or what.. Now that he's gone, one of his dogs is barking. Not sure why he's doing that, no one is moving out side right now.  Everything was a bit icy this morning when I took the dogs out.
When we go shopping this week, I'll be looking for a small turkey.  I want the whole turkey and not just the breast.  I like the legs and Jerry like the white meat. If I don't find one I like this week, I can still look again next week. I need to find other "stuff" for our Thanksgiving meal, as well. I really don't want to go out. Places that are open are ususally very crowded and I like left overs, as well.

 

In Flanders Fields
By: Lieutenant Colonel John McCrae, MD (1872-1918)
Canadian Army
In Flanders Fields the poppies blow
Between the crosses row on row,
That mark our place; and in the sky
The larks, still bravely singing, fly
Scarce heard amid the guns below.
We are the Dead. Short days ago
We lived, felt dawn, saw sunset glow,
Loved and were loved, and now we lie
In Flanders fields.
Take up our quarrel with the foe:
To you from failing hands we throw
The torch; be yours to hold it high.
If ye break faith with us who die
We shall not sleep, though poppies grow
In Flanders fields.

 

 

 

Billie c.
http://thelifeofbilliec.blogspot.com/

First 5 recipes of the day in my emails nov 10

    

 

 

1

 

Zero Salad Dressing
Source: old American Diabetes Association Cookbook

1/2 cup tomato juice (or V8)
2 tablespoons lemon juice or vinegar
1 tablespoon minced onion
1/8 teaspoon salt
1/8 teaspoon oregano
Dash of pepper
Dash of garlic powder

Combine all ingredients in jar with tightly fitted top, and refrigerate for several hours before serving.

 

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2

 Hot Mocha Mix

Mississippi State University Extension Service, Pine Belt Family and Youth Center

2 cups sugar
2 cups instant nonfat dry milk
2 cups nondairy creamer
1 cup cocoa
1/2 cup instant coffee powder

Combine all ingredients and mix well. Store mix in an airtight container. To serve, place 2 tablespoons mix in a cup. Add 1 cup boiling water and stir well. Top with a marshmallow or whipped cream, if desired.

Yield: enough for about 60 8-oz. servings.

from the October 2000 issue of Today in Mississippi

 

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3

 Tortellini with Mushroom and Garlic Sauce

2 packages (9 ounces each) cheese-filled tortellini
2 Tbs olive oil
1 lb fresh white mushrooms, sliced (about 5 cups)
1 tsp minced garlic
1 package (10 ounces) frozen green peas in butter sauce, slightly defrosted
1 jar (7 ounces) roasted red peppers, diced
3/4 tsp salt
1/8 tsp ground black pepper
1/4 cup grated Parmesan cheese



Cook tortellini according to package directions; drain; place in a large serving bowl; cover to keep warm. Meanwhile, in a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring frequently, until tender, 5 to 6 minutes.
Add peas, roasted peppers, salt and black pepper; cook, stirring occasionaly, until heated through, 2 to 3 minutes. Spoon over hot tortellini; sprinkle with Parmesan cheese.


Servings: 4

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 528.76
Calories From Fat (30%) 156.24
% Daily Value
Total Fat 17.46g 27%
Saturated Fat 5.88g 29%
Cholesterol 93.09mg 31%
Sodium 1278.50mg 53%
Potassium 406.40mg 12%
Carbohydrates 66.28g 22%
Dietary Fiber 17.23g 69%
Sugar 2.17g
Sugar Alcohols 0.00g
Net Carbohydrates 49.05g
Protein 27.49g 55%

 

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4

 Slow-Cooker White Bean and Kielbasa Stew


Serves 6| Hands-On Time: 15m | Total Time: 8hr 00m

Ingredients
a.. 1 pound dried white beans (such as great Northern or navy)
b.. 14 ounces kielbasa, halved lengthwise and sliced 1/2 inch thick
c.. 4 cups low-sodium chicken broth
d.. 1 14.5-ounce can diced tomatoes
e.. 1 large onion, chopped
f.. 6 cloves garlic, chopped
g.. 1 teaspoon dried rosemary
h.. 5 ounces baby spinach (6 cups)
i.. country bread, for serving
Directions
1.. In a 4- to 6-quart slow cooker, combine the beans, kielbasa, broth, tomatoes (and their juices), onion, garlic, rosemary, and 1 cup water.
2.. Cover and cook until the beans are tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
3.. Just before serving, stir in the spinach. Serve with the bread.
Nutritional Information
a.. Per Serving
b.. Calories 426
a.. Fat 13g
b.. Sat Fat 5g
c.. Cholesterol 50mg
d.. Sodium 1,091mg
e.. Protein 29g
f.. Carbohydrate 51g
g.. Sugar 3g
h.. Fiber 15g
i.. Iron 6mg
j.. Calcium 158mg

 

 

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5

 Dulce de Leche

All you need:

1 can Eagle Brand Sweetened Condensed Milk

All you need to do:

Preheat the oven to 425 degrees F.

Pour the sweetened condensed milk into a glass pie plate. Cover tightly with foil.

Place the covered pie plate in a roasting pan. Place in the pie plate into the oven on the middle rack.

Add enough hot water to the roasting pan so the water comes up about half way up the side of the pie plate.

TIP: Check on the pan after about 30 minutes. add a little hot water to compensate for the water that has evaporated. check again after another 30 minutes.

You will need to bake this at 425 degrees for a total of 1 ¼ hours or until golden in color. Mine has always taken exactly 1 ¼ hours.

Remove from the oven. Carefully remove the pie plate from the pan and remove the foil.

Place the thickened sauce into a bowl and whisk until smooth. Allow to cool then place in a clean jar and refrigerate until use.

To Use:

It will become thick and spread-like. perfect to spread on toast or breads. To use as a sauce.. allow to warm slightly in the microwave or place the jar into a bowl of warm water.

 

 

**********

 

Billie c.
http://thelifeofbilliec.blogspot.com/

Mushroom Soup

Mushroom Soup

Pink Ribbon Cookbook,
Women First Breast Cancer Support Group

 

1 Quart Mushrooms
1 1/2 quart good rich Stock (veal or chicken)
1 Tablespoon Flour
1 Tablespoon Butter
1 teaspoon Salt
1/2 teaspoon Pepper
Whipped Cream
Croutons

 

Wash and peel mushrooms and dice. Stire into them 1 1/2 cups of stock. Thicken with flour creamed with the butter, salt and pepper. Ad the last moment, add a bit of whipped cream and croutons.

In Memory of Minni Floyd

Billie c.
http://thelifeofbilliec.blogspot.com/

Parmeasan orzo Primavera, Nov 10

Parmeasan orzo Primavera

"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004

 

1 can Chicken Broth (not condensed)
1/3 cup Water
1 cup Orzo Pasta, uncooked**
1/3 cup Parmesan Cheese
2 1/2 cups Chopped Fresh Vegatables such as
Broccoli, carrots, Green Onions, Red Peppers, or any others that you like.

 

Combine broth, orzo pasta, and water in medium sauce pan. Bring to a boil. Reduce heat to medium-low and cook for 7 minutes.
Stir in chopped vegetables. Cook for 5 minutes. Remove from heat. Stir in grated Parmesan Cheese. Serve
** Orzo is a small rice shaped pasta. Look for it in the pasta aisle.

 

Billie c.
http://thelifeofbilliec.blogspot.com/

First 5 recipes of the day

Not from today's emails but from the past. I am trying to clean up and clean out a few older aol files.

**********

 

1

Meaty Spaghetti Sauce

 

2 pounds lean ground beef

2 pounds ground pork or veal

1 pound Italian sausage, casings removed

2 large onions, chopped

2 medium sized green pepper, chopped

5 cloves garlic, minced

2 cans (28 oz each) whole tomatoes, undrained and chopped

2 cans (6 oz each) tomato paste

2 cups Burgundy or other dry red wine

2 cups water

1 cup chopped fresh parsley

3 bay leaves

1 1/2 t. salt

2 t. dried whole oregano

2 t. dried whole basil, crushed

2 t. brown sugar

Hot cooked spaghetti

Grated Parmesan cheese

 

Combine first 6 ingredients in a stockpot. Cook over medium high heat until

meat is browned, stirring to crumble meat. Drain well. Stir in tomatoes and

next 9 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours,

stirring occasionally. Remove bay leaves. Serve over hot spaghetti. Sprinkle

with Parmesan cheese. Makes about 16 cups.

To Store: Refrigerate remaining spaghetti sauce in tightly covered container

up to 1 week. Freeze remaining sauce in desired amounts in labeled airtight

container up to 3 months.

Notes: I make this to use in my lasagna. It's a great recipe, but I'm a

purist. I don't include the green peppers when I make this sauce. It makes a

boatload, so I freeze a lot of it. Be sure to use a very big pot to make

this in. There's a lot of it!

Source: My Old Recipes and The Complete Do Ahead Cookbook

 

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2

Crock Pot Chuckwagon Meatballs

2 lbs. ground beef
1/2 c. rice
1/2 c. onion, chopped
1 egg, slightly beaten
1 tsp. salt
1 (16 oz.) can tomatoes
1/4 c. vinegar
3 tbsp. brown sugar
1 tbsp. paprika
1 tsp. chili powder
2 to 3 tbsp. Worcestershire sauce
1 1/2 tsp. salt

Combine meat, rice, onion, egg, and salt. Form into 1 to 2 inch meatballs. Brown in hot skillet or cook in microwave on rack for 5 minutes on high. Place in Crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally

 

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3

John's Red Velvet Cake

VJ weekly

Enjoy, Sugar
  ===============
 Cake:
    2 cups sugar
    1/2 pound (2 sticks) butter, at room temperature
    2 eggs
    2 tablespoons cocoa powder
    2 ounces red food coloring
    2 1/2 cups cake flour
    1 teaspoon salt
    1 cup buttermilk
    1 teaspoon vanilla extract
    1/2 teaspoon baking soda
    1 tablespoon vinegar

 Icing:
    1 (8-ounce) package cream cheese
    1 stick butter, softened
    1 cup melted marshmallows
    1 (1-pound) box confectioners' sugar
    1 cup shredded coconut
    1 cup chopped pecans

  Preheat oven to 350F. In a mixing bowl, cream the sugar and butter,
 beat until light and fluffy. Add the eggs one at a time and mix well
 after each addition. Mix cocoa and food coloring together and then
 add to sugar mixture; mix well. Sift together flour and salt. Add
 flour mixture to the creamed mixture alternately with buttermilk.
 Blend in vanilla. In a small bowl, combine baking soda and vinegar
 and add to mixture. Pour batter into 3 (8-inch) round greased and
 floured pans. Bake for 20 to 25 minutes, or until a toothpick inserted
 into the center comes out clean. Remove from heat and cool completely
 before frosting.

  For The Icing: Blend cream cheese and butter together in a mixing
 bowl. Add marshmallows and sugar and blend. Fold in coconut and nuts.
 Spread between layers and on top and sides of cooled cake.

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4

Gorilla Bread

VJ weekly

N joy

Sugar
  =============
    1/2 cup granulated sugar
    3 teaspoons cinnamon
    1/2 cup (1 stick) butter
    1 cup packed brown sugar
    1 (8-ounce) package cream cheese
    2 (12-ounce) cans refrigerated biscuits (10 count)
    1 1/2 cups coarsely chopped walnuts

  Preheat the oven to 350F. Spray a bundt pan with nonstick cooking
 spray. Mix the granulated sugar and cinnamon. In a saucepan, melt the
 butter and brown sugar over low heat, stirring well; set aside. Cut
 the cream cheese into 20 equal cubes. Press the biscuits out with
 your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar.
 Place a cube of cream cheese in the center of each biscuit, wrapping
 and sealing the dough around the cream cheese. Sprinkle 1/2 cup of
 the nuts into the bottom of the bundt pan. Place half of the prepared
 biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the
 melted butter mixture over the biscuits, and sprinkle on 1/2 cup of
 nuts. Layer the remaining biscuits on top, sprinkle with the remaining
 cinnamon sugar, pour the remaining butter mixture over the biscuits,
 and sprinkle with the remaining 1/2 cup of nuts. Bake for 30 minutes.
 Remove from the oven and cool for 5 minutes. Place a plate on top and
 invert.

 

 

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5

 

http://allrecipes.com/Recipe/Gingerbread-Latte/detail.aspx

 

Gingerbread Latte

By: THEARIZONA BULEYS 

"If you have an espresso maker in your home or office, you can whip up this spicy seasonal favorite."

 

 

Ingredients

• 2 fluid ounces espresso coffee
• 2 tablespoons gingerbread flavored syrup
• 1/2 cup milk, steamed
• 1/8 cup whipped cream
• 1 pinch ground nutmeg
• 1 pinch ground cinnamon
• 1/2 teaspoon vanilla powder

Directions

1. In a coffee mug, combine espresso coffee with flavored syrup. Pour in steamed milk. Top with whipped cream, and sprinkle with nutmeg, cinnamon, and vanilla powder.

Footnotes

• Cook's Note:
• Gingerbread flavored syrup is available seasonally in some markets. Look for it in the flavored syrup aisle. You can also order it from several online sources.

Nutritional Information

Amount Per Serving  Calories: 239 | Total Fat: 8.4g | Cholesterol: 30mg Powered by ESHA Nutrient Database

 

 

 

 

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Billie c.
http://thelifeofbilliec.blogspot.com/