When we have sewing days, we divide up the chores and cooking.
The past couple of days, each person signed up to cook a meal. I cooked Saturday's lunch. The menu was as follows:
Chili with crackers and cheese.
Fluffy jello salad
Baked custard with Toffee Crackers
The chili recipe I prefer is the McCormick spice packet for Chili that you purchase in the grocery store. I use tomato juice as the liquid for a rich chili. Just follow the instructions on the packet. For dinner that night we had a baked potato bar and used the chili as one of the toppings.
Baked Potatoes in the Slow Cooker
Wash and wrap potatoes in foil. Prick potatoes and put in Crock Pot with 1/4 c water. Cook for 8 hours on low.
Fluffy Jello Salad
1 pkg of jello
1 cup boiling water
1 cup marshmellows
1 med. can of mandarin oranges, drained well
Mix jello with boiling water until dissolved. Put one cup of ice cubes in jello until dissolved. Let jello partial set up and then fold in 8 oz of Cool Whip. Fold in oranges and marshmallows and chill.
Baked Custard recipe in the Better Homes and Garden Cook Book. Tripled the recipe.
Line a jellyroll cookie sheet with foil and spray with Pam cooking spray. Pre-heat oven to 325 degrees. Fill jelly roll pan with Club crackers laying them edge to edge to cover the pan.
In a small sauce pan melt 1/2 c. margarine and 1/2 c. white sugar. Bring to a boil and cook for 2 minutes. Remove from heat and add 1/2 tsp vanilla. Pour hot mixture over crackers. Sprinkle with 1/2 c. pecan chips
Bake in the oven for about 10-12 minutes. Remove from the oven and cool for a few minutes and then transfer to a cooling rack or parchment paper. Made two batches.
Today I am linking up with Connie at Freemotion by the River.
Yours in quilting,