1 deep dish pie shell
1 tomato, diced
1/3-1/2 C crumbled bacon
1/2 C shredded Monterrey jack cheese
6 eggs
1 C evaporated milk
Salt & pepper
1 tsp onion powder
1 tsp dried basil
-Preheat oven to 375
1. Poke pie shell several times with a fork then layer with tomato, bacon and cheese.
2. Whisk eggs with remaining ingredients until well blended then pour into pie shell. Bake 45-60 minutes until thoroughly cooked and browned on top. Let sit 5 minutes before serving.
Saturday, December 4, 2010
Thursday, December 2, 2010
Chicken Salad Sandwiches
4-6 Dinner rolls or Croissants
1 large can chicken breast chunks or 1 chicken breast, cooked and chopped
1/2-3/4 C. mayonnaise
1/4-1/3 C. raisins
1/2 Gala apple, cored and diced (you can use the whole apple if you'd like)
1 green onion, chopped
Celery salt OR Seasoning salt
Black pepper
1 tsp. paprika
1. Combine all ingredients, except for the bread, in a medium bowl and mix well. Cover and refrigerate at least 2 hours before serving. Do taste the salad before serving and adjust seasonings if you would like to.
-This salad is so easy and yummy! It's even better if you let it sit overnight and enjoy it the day after it's made. Enjoy!
1 large can chicken breast chunks or 1 chicken breast, cooked and chopped
1/2-3/4 C. mayonnaise
1/4-1/3 C. raisins
1/2 Gala apple, cored and diced (you can use the whole apple if you'd like)
1 green onion, chopped
Celery salt OR Seasoning salt
Black pepper
1 tsp. paprika
1. Combine all ingredients, except for the bread, in a medium bowl and mix well. Cover and refrigerate at least 2 hours before serving. Do taste the salad before serving and adjust seasonings if you would like to.
-This salad is so easy and yummy! It's even better if you let it sit overnight and enjoy it the day after it's made. Enjoy!
Wednesday, December 1, 2010
Beef Stew
1 1/2 lbs stew meat (you may need to chop your meat a little for smaller pieces)
2 cloves garlic, finely chopped
1/2 yellow onion, diced
2 Tbsp butter
3 potatoes, washed and diced
2 carrots, peeled and diced
1 tomato, diced
2 cans beef broth + 1 can water
1/4 C. flour
Salt & pepper
1 tsp. paprika
1-2 bay leaves
1 tsp. dried parsley
1. Heat butter in large pot on medium heat. Add meat and brown on all sides. Add onion, garlic, carrots and potatoes and cook until garlic begins to brown.
2. Add broth, water, flour and seasonings and bring to a boil. Add tomato, cover and reduce heat to medium-low. Let simmer for about a hour, stirring occasionally, until meat is cooked, veggies are tender and stew has thickened slightly. Remove bay leaves, serve and enjoy!
-You can add 1/2 C. frozen peas or 2 chopped green onions if you would like a little green in your stew.
2 cloves garlic, finely chopped
1/2 yellow onion, diced
2 Tbsp butter
3 potatoes, washed and diced
2 carrots, peeled and diced
1 tomato, diced
2 cans beef broth + 1 can water
1/4 C. flour
Salt & pepper
1 tsp. paprika
1-2 bay leaves
1 tsp. dried parsley
1. Heat butter in large pot on medium heat. Add meat and brown on all sides. Add onion, garlic, carrots and potatoes and cook until garlic begins to brown.
2. Add broth, water, flour and seasonings and bring to a boil. Add tomato, cover and reduce heat to medium-low. Let simmer for about a hour, stirring occasionally, until meat is cooked, veggies are tender and stew has thickened slightly. Remove bay leaves, serve and enjoy!
-You can add 1/2 C. frozen peas or 2 chopped green onions if you would like a little green in your stew.
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