Roast Marinade

2 Tablespoons Soy Sauce
1 Tablespoon Worcestershire Sauce
1/2 Teaspoon Garlic Salt or Powder ( I use powder)
1 Teaspoon Lawry's Seasoning Salt
1/4 Teaspoon Pepper
2 cups water

I mix all above ingredients into the two cups of water and pour over the roast.  Then I usually cut up a 2 lb bag of carrots (my family loves the carrots) and cook them around the roast in a granite ware roaster in the oven.  Make sure you check the roast and don't let the water evaporate.  Add more water if necessary.  You want plenty of juice as it make great gravy.

Confetti Cole Slaw

1 bag of pre-shredded cole slaw cabbage
1 bottle Kraft Poppyseed Dressing
1 lg can mandarin oranges, drained.  Save a few slices to decorate the top of salad.
1 lg red delicious apple, cut up in bite size pcs
1/4 c raisins
1 c green or red seedless grapes
1 1/2 tsp sugar

Stir all ingredients together and chill.  Feel free to add your favorite fruits.

Broccoli Cheddar Soup (2 servings)

1/4 c. chopped onion
1/4 c. butter or margarine
1/4 c. all purpose flour
1/4 tsp salt
1/4 tsp pepper
3/4 c. chicken broth ( I use 1 bouillon cube plus 3/4 c water)
1 1/2 c. milk
1 c. chopped cooked fresh or frozen broccoli
1/2 c. shredded cheddar cheese

Saute onion in butter until tender.  Stir in flour, salt, and pepper, cook and stir until smooth and bubbly.  Add broth and milk all at once, cook and stir until thickens.  Add broccoli and stir until heated through.  Remove from heat and stir in cheese until melted.  

Chicken Casserole (Quilt Retreat Favorite)
2 c. cooked chicken
melt 1/3 c. margarine and sauté 1/2 c. green pepper, onion and 3 stalks of celery, chopped.  Let simmer.
Cook 8 oz. of spaghetti in chicken broth (I use about 16 oz and add water as necessary). Don't drain the pasta liquid.  There should be limited liquid left.  Add one can of cream of mushroom and one can of cream of chicken.  Mix everything together.  Put in a  9 x 13 greased pan.  Top with cheddar cheese, cover with foil and bake at 350 for 30 to 45 minutes, until bubbly hot.

3 to 4 pounds of red or green seedless grapes
1/2 c.  white sugar
1 tsp. vanilla
8 oz.  low fat cream cheese
8 oz. low fat or lite sour cream
chopped pecan pieces
brown sugar
Wash and dry grapes after pulling them off their stems.
Combine with mixer the white sugar, vanilla, cream cheese and sour cream.
Fold the grapes into the cream cheese mixture with a spatula.  Top with a sprinkling of brown sugar and chopped pecan pieces.  Keep chilled until served.

Cheesy Potato Soup

6 c. cubed potatoes
2 c. water
1 c. sliced celery
1 c. sliced carrots
1/2 c. chopped onion
2 tsp. parsley flakes
2 chicken bouillon cubes
1 tsp. salt
1/2 tsp. pepper
3 c. milk
1/4 c. all purpose flour
12 oz  Cheddar cheese, shredded

Combine potato cubes, water, celery, carrots, onion, parsley, bouillon cubes, salt and pepper in 2 quart saucepan.  Bring to a boil; reduce heat.  Simmer, covered, for 8 minutes or until vegetables are tender.  Mix 1/4 cup milk with flour in small bowl, stirring to form paste.  Stir into soup.  Add remaining milk and cheese.  Simmer of medium heat until thickened, stirring frequently.   About 9 servings.  I like additional cheese on top when I serve it. :)
My husband's favorite salad for Christmas or any holiday dinner is 24 Hour Salad.  My mom or grandmother would make it in years past, but now that they are both deceased I have learned to make it.  It is not hard just takes a little time.

24 Hour Salad

2 eggs
1/4 c. sugar
1/4 c. vinegar
2 T. Butter or margarine
1 can (1lb.) Royal Ann Cherries,
pitted and drained (optional, I mostly use just grapes)
1 can (6 1/8 oz.) mandarin oranges, drained
1 can (14 oz.) pineapple chunks or tidbits
1 c. seedless grapes, green or red, cut in half
if large
1/2 c. coarsely chopped pecans (I don't add these)
2 c. miniature white marshmallows
1 c. (1/2 pt.) whipped cream (or 1 - 8 oz. container of Cool Whip)  I use really cream whipped.

Beat eggs, add sugar and vinegar, and cook over low heat, stirring constantly, until thick.  Remove from heat, stir in butter, cool and place in large bowl.  Add fruit which has been well drained, nuts (optional) and marshmallows.  Whip cream and fold into fruit mixture.  Place in a 9 x 13 pan, or suitable serving dish, and refrigerate overnight.  Garnish with a few orange and pineapple pieces or whole pecans.  Yields:  9 cups

 Spaghetti Pizza.
1 can - 24 oz Hunt's Pasta Sauce or your favorite sauce
1 lb. ground beef, browned and drained
7 oz. spaghetti
2 eggs
1/2 cup milk
2 cups cheddar cheese
3 cups mozzarella cheese
Brown hamburger and drain fat, stir in pasta sauce.  Cook spaghetti and put in the bottom of a well greased 9"x13" pan.  Beat two eggs and milk together and pour over spaghetti.  Sprinkle a light layer of cheddar and mozzarella cheeses over spaghetti.  Now pour hamburger sauce mixture on top of spaghetti spreading to cover spaghetti.  Top with cheddar and mozzarella cheeses ( I usually add additional cheese).  Cover with foil and bake at 350 degrees for 30 to 40 minutes if baking right away.  If you freeze it or put it in the refrigerator, allow a longer baking time.
I like to serve this with cheesy garlic bread and a salad.  This dish reheats beautifully.  Just cut a serving size and reheat in the microwave.  I used to have this pre-made and we would heat up individual servings after a soccer game. 
Copy Cat Avalanche Bark off Goggle Sites
1- 12 oz bag of white chocolate chips
1/4 c. creamy peanut butter
Melt first two ingredients in 30 second intervals in the microwave.
3 c. Rice Krispy Cereal
1/2 c. mini chocolate chips, frozen (divided into 1/4 c. put one in with Rice Krispies and 1/4 c. on top as garnish)
1 1/2 c. mini marshmallows
Stir Rice Krispies into cooled white chocolate/peanut butter mixture, add marshmallows, and add frozen mini chocolate chips last.  Spray a 8x8 or 9x9 pan and put mixture in pan.  Do not press in too firmly or they will be hard to cut.  Top with additional chips and put in refrigerator to cool.

1 comment:

  1. Hey Terry, How ya doing? Are you going to retreat in November? Sure missed you guys in September. Love you site. Will follow you. Sheri