Monday, April 30, 2012

Houston We Have A Problem ... :) PLEASE READ .. Mz Bizkit

They have changed the blog setting up so bad that I have to read a ton of stuff before I can edit the blog..So I am putting this not in here so you will know what is wrong in this blog...
I forgot to add the cocoa powder to the frosting.. the mistakes are in red.
Use this recipe instead of the other one on
 April 21
This is the right one, geeez, I must have been having joint probs when I did the one on the 21 LOL  Arthritis not the smokin joint..LMAO

Tuesday, April 17, 2012

Cornbread & Smoked Sausage

1 lb. Smoked sausage cut into 1/2" slices

1 16-oz can of corn (drained)

1 can cut green beans (drained)
1 15-oz can tomatoes or stewed tomatoes

1 10-oz pkg cornbread mix or Stovetop cornbread stuffing

 1. Arrange sausage in casserole dish.
2. Combine vegetables and pour over sausage.
3. Sprinkle with salt and pepper if desired.
4. Prepare cornbread mix as directed on package; Spoon over vegetables and sausage mixture.
5. Bake at 400º F for 25-30 minutes
Thank you all , and I appolozie for messing up !
Mz Bizkit


Peanut Butter Fudge

3 cups sugar
1 cup milk
1 cup peanut butter
1 cup marshmallow creme
1 tsp. Vanilla extract

Combine sugar and milk in a pan. Boil it until it reaches the softball stage or 235 degrees F on a candy thermometer. Remove from heat and add peanut butter, marshmallow creme and vanilla. Beat until smooth. Pour into a 9 inch square pan that has been coated with
Makes 36 pieces of candy

Grilled Beef Ribs

Awesome :)

4 lb.      beef short ribs
1/2 cup       dry red wine
1/4 cup       soy sauce
2 tbsp.  vegetable oil
3 cloves      garlic, minced
1/2 tsp.       each thyme, black pepper

       In a nonreactive bowl, combine everything but ribs.  Mix well.  Place ribs in a shallow baking dish.  Pour marinade over them.

  Make sure ribs are evenly coated. 

Refrigerate for a couple of hours.  Preheat grill.  Prepare for indirect grilling.  When grill is hot, remove ribs from marinade.  Place on grill to cook indirectly.  Discard marinade.  Cook 1 - 1-1/2 hours turning every 15 minutes.

Crispy Potato Wedges


I made these when I worked at Katie's Panty, couldn't make them fasy enugh.

1/4 cup       olive oil

1/4 to 1  tsp. each  black pepper
 paprika, cayenne pepper and garic powder ( depending on how seasoned you want it).

1/4 cup       grated parmesan cheese

1/2 tsp.       each salt, dried basil, thyme, oregano

4            medium potatoes

       Heat oven to 450º F.  Combine olive oil and seasonings in a bowl.  Scrub unpeeled potatoes well.  Cut each potato in half lengthwise, then in thirds.  Coat each slice in seasoned oil.  Spread in a single layer on greased cookie sheet.  Bake at 450º F. 15 minutes.  Sprinkle with the cheese.  Bake 15 minutes longer.

Saturday, April 28, 2012

Texas Beef Ribs in Tomato-Jalapeño Sauce

2 cups tomato sauce

1/2 cup  jalapeño jelly.

1/2 cup dry red wine
1 tbsp. cider vinegar

2 tsp. chili powder

1 rack beef ribs, 4 - 5 lb., cut into 3 - 4 sections.

2 tsp. salt

1 tsp. black pepper
    Sauce:  Combine first 5 sauce ingredientsin a medium saucepan.  Bring mixture to a boil, stirring until jalapeño jelly dissolves.  Remove the pan from heat.  Let ribs stand at room temperature 20 - 30 minutes before grilling.  Season ribs with salt and pepper on both sides.  Sear over direct medium heat 10 minutes.  Place ribs, meaty side down, in deep baking dish.  Bring sauce to a boil and cover ribs.  Cover dish securely with aluminum foil.  Grill over indirect medium heat 1 hour.  Remove foil, grill meat an additional 45 - 60 minutes, turning occasionally.  When done, remove ribs from sauce and cut into individual servings.  Serve with sauce on the side. 

Eggless, Milkless, Butterless Cake

Very Good Cake
1 cup brown sugar, firmly packed
1-1/2 cups + 2 tsp. water, divided use
1/3 cup.vegetable oil
2 cups dark raisins
2 tsp. cinnamon
1/2 tsp. each ground cloves, ground nutmeg
1 tsp, each baking soda, salt
2 cups. flour (note: Did not specify 'all-purpose')
1 tsp, baking powder
Heat oven to 325ºF.Combine sugar, 1-1/2 cups water, oil, raisins and spices in a saucepan; boil 3 minutes, stirring frequently. Take pan off heat and let cool 10 minutes. Dissolve baking soda and salt in 2 tsp. water; add to raisin mixture (it will foam). Blend in flour and baking powder. Mix well. Pour batter into a greased 9x9" pan and bake 55 minutes, until toothpick inserted in center comes out clean. Let cake cool about 10 minutes before serving.

Quick & Easy Gumbo

In place of the okra, you can add your shrimp and saisage, chicken or whatever you like...

1 cup frozen okra
1 can (15 or 16-oz) chicken broth
1 can (10-3/4 oz.) Campbell's® chicken gumbo soup
1/8 cup uncooked rice

    Put all ingredients except rice in a saucepan and simmer a few minutes, until okra is thawed and tender.  Prepare rice on stovetop while Gumbo cooks.  Serve gumbo over rice. 

Breakfast Casserole

1/2 pkg. sausage, cooked, drained
5 eggs, beaten
1 cup milk
1/4 cup each chopped white onion, chopped red onion
1/4 cup each chopped green onion, chopped green pepper
1 cup Kraft Sharp Cheddar Cheese
    Heat oven to 400ºF .  Spray a 5" frying pan with cooking spray.  Cook sausage, breaking up with fork until no pink shows.  Drain fat.  In a bowl, beat 5 eggs and milk.  Add onions and pepper.  Stir in sausage.  Pour entire mixture into a sprayed 9x13" baking pan.  Top with Kraft Sharp Cheddar Cheese.  Bake 25 - 30 minutes.  Makes 2-3 servings.
Notice, there is no starch :)

Friday, April 27, 2012


2 to 3 cups of Nine Bean Soup Mix

 1 pound ham, diced

 1 large onion, chopped

 1 clove garlic, chopped

 1 10 ounce can Rotel tomatoes and green chilis

1 16 ounce can tomatoes and liquid, broken up

 Salt and pepper to taste.

Wash and sort beans. Place in a Dutch oven and cover with water 2 inches above beans. Let soak overnight. Drain beans. Cover with water and add the other ingredients. Bring to a boil, reduce heat and simmer, covered, for about 2 hours until the beans are done. Stir occasionally to prevent sticking. Add a little bit of water to prevent the sticking. Adjust seasonings. Tip your hat to the Texas Rangers. This is larpin' good!!!

Thursday, April 26, 2012

Spicy Hot Tomato Sipper

      Start to Finish: 15 minutes

1-1/4  teaspoons ground cumin
1  46-ounce can tomato juice
1/3  cup  lime juice
1/4  teaspoon ground black pepper
1/8  teaspoon ground red pepper
   Fresh cilantro sprigs (optional)
   Lime peel curls (optional)

1. Heat a large saucepan over low heat for 1 to 2 minutes or until hot. Place cumin in saucepan. Cook and stir over low heat for 30 seconds. Carefully add tomato juice, lime juice, black pepper, and red pepper. Bring mixture to boiling, stirring occasionally; remove from heat. Serve immediately. (Or, cool; cover and store in the refrigerator for up to 3 days. To reheat, place mixture in a large saucepan. Heat over high heat until hot, stirring occasionally.) 
2. To serve, ladle into mugs. If desired, top each with cilantro sprig and lime peel curl.
I have to have about 6 to 10 drops of Tabasco or Louisiana Hot Sauce in mine.. :)

Make-Ahead Tip: Up to 3 days ahead, prepare the sipper; cover and chill. To serve, reheat as directed. 

Southern Greens

Southern Greens and a pan of cornbread is a meal fit for a Queen and yeah, even a King  :)
1 pound lean bacon or smoked pork shoulder
3 quarts of water
  Freshly ground pepper to taste
  Salt to taste
3 pounds turnip, collard or mustard greens,
  trimmed, rinsed, chopped

Place the bacon and water in a large saucepan.  Season with pepper.  Bring to a boil.  Cover and reduce the heat.  Simmer for 1 hour.  Season with salt and pepper.  Add the greens.  Simmer, uncovered, for 15 to 17 minutes or until tender.

Tuesday, April 24, 2012

Roasted Root Vegetables

Got this from Gracie years ago..

Give yourself a reason to eat your vegetables

8 carrots, cut into 2-inch slices
6 parsnips, cut into quarters
6 turnips, cut into quarters
6 leek bulbs, cut into quarters
6 red potatoes, cut into quarters
4 kohlrabi, cut into quarters
2 red onions, cut into 1-1/2 inch pieces
1 head garlic, separated into cloves
6 Tablespoons vegetable oil or olive oil
2 cups chicken stock
1 envelope onion soup mix
Salt and pepper to taste

HINT:  Prevent teary eyes by quartering the onions under cold running water.

Saute the carrots, parsnips, turnips, leeks, red potatoes, kohlrabi, onions and garlic in batches in the oil in a skillet until light brown; use 1 to 2 Tablespoons of oil per batch. May saute the vegetables in advance and store in the refrigerator.  Bring to room temperature before roasting.

Spoon the sauteed vegetables into a roasting pan.  Stir in the stock and soup mix. Roast at 350 degrees for 1 to 1-1/2 hours or until done to taste, adding additional stock as needed.  Season with salt and pepper.

Monday, April 23, 2012

Four Egg Yellow Cake w/ mocha frosting,,

I love Yellow Cakes with a Mocha Frosting
. Bake for 45
Minutes, or until cake tests done. Cool.
1 cup shortening
2 cups white sugar
4 eggs
2 teaspoons vanilla
2 3/4 cups all-purpose
3 teaspoons baking powder
1 teaspoon salt
1 3/4 cups milk

Preheat oven to 350 degrees. Grease and flour one 9x13
Inch pan. Cream together shortening and sugar. Beat in eggs and vanilla. In a
Separate bowl, combine flour, baking powder, and salt. Add to creamed mixture
Alternately with milk. Mix well. Pour batter into prepared pan

My Own Mocha Frosting

I never measure so this is just kinda, you make it your own :)

1 cup powdered sugar

1 pat of butter ( about 1 Tablespoon )

Hot Coffee ( a little at a time till it is spreadable...

It will taste like fudge :)

For more frosting, just double the ingredienrs ..


Chocolate/Banana Turtle Cake


One 18.25 oz. Box super moist devil's food cake mix

1 1/3 cups water

½ cup plus 2 tsp. Vegetable oil

3 eggs

2 medium bananas, finely chopped

One 14 oz. Bag caramels, unwrapped

½ cup evaporated milk

1 1/3 cups semisweet chocolate chips

1 cup chopped pecans


Preheat oven to 350.  Lightly spray bottom only of a 13x9 baking pan with nonstick cooking spray.  Beat cake mix, water, ½ cup oil, eggs in a large bowl on low speed 1 minute, scraping bowl as needed.  Pour half the batter into pan.  Bake 25 minutes.  Heat caramels, evaporated milk in saucepan over medium heat, stir frequently until melted, smooth.  Stir in pecans.  Sprinkle warm cake with bananas.  Pour caramel mixture over bananas.  Sprinkle with 1 cup chocolate chips.  Carefully spread remaining batter over top.  Bake an additional 30 minutes.  Melt over low heat 1/3 cup chocolate chips, 2 tsp. Oil in small saucepan.  Stir constantly until smooth.  Drizzle over cake.  Cool 20 minutes.  Serves 20 ~ is very rich.

Saturday, April 21, 2012

Homemade Corn Chips (Like Fritos)

In a blender or food processor, place:
2 eggs

2-1/2 cups water

1 cup unbleached white flour
1 cup yellow cornmeal
    Blend until well mixed.  In a lightly greased frying pan, make extra-thin pancakes, cooking over medium heat until just done through but not brown.  Do not turn.  Dust with cornmeal, and stack the "pancakes" until all batter has been cooked.  Cut with a pizza cutter or sharp knife into traditional or fancy shapes.  Carefully deep-fry in small batches of strips in 4 cups vegetable oil at 350ºF.  Drain on paper towels over a layer of newspapers.  Sprinkle evenly with salt to taste.  Allow to cool and serve.
Makes about 1-1/2 lb. chips.

A lot cheaper than store bought but tastes amazingly like the 'real thing.'

Cornbread & Smoked Sausage

1 lb. smoked sausage cut into 3/4" slices
1 can (16 oz.) corn, drained
1 can cut green beans, drained, or 1 cup cut green beans, frozen
1 can (15 oz.) tomatoes or stewed tomatoes (called for 8-oz.
1 pjg, (10 oz.) Cornbread mix
1 Stovetop cornbreead stuffing
    Heat oven to 400ºF (200ºC).  Arrange sausage in casserole.  Combine vegetables and pour over sausage.  Sprinkle with salt and pepper  Prepare cornbread mix as directed on pkg;  Spoon over vegetables and sausage mixture. Bake 25 - 30 minutes.  Before putting casserole into oven, microwave on High 2-1/2 minutes to ensure complete heating.

Fried Oat Cereal

1/2 cup margarine
3 cups doughnut-shaped oat cereal
to taste: garlic salt

Melt margarine in skillet Add Cereal and stir until coated. Cook over low heat about 12-15 minutes, stirring often. Add garlic salt. Pour o foil and separate to cool. Store in airtight container.. Serve as a snack. May also use in lieu of croutons on salad.

Friday, April 20, 2012

Chicken Salad

1/2 cup mayonnaise
1/4 teaspoon ground black pepper;and salt to taste 
2 cups chopped, cooked chicken meat
1 stalk celery, chopped
1/2 onion, chopped
1, bell pepper 

Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
In a medium bowl, mix together mayonnaise,onuin,bell pepper and salt and pepper. Toss with chicken,and celery.

Jam Tarts

3/4 cup butter or margerine

3/4 cup light brown sugar

1 egg, well beaten

1-1/2 cups all-purpose flour

1 tbsp milk or any flavor fruit juice

1 tsp vanilla extract

1/4 tsp salt

1/2 tsp baking powder

Jam or jelly, any flavor

Preheat oven to 375 F. Beat butter or margerine and brown sugar until creamy. Beat in egg, milk or juice and vanilla extract. In another bowl. combine flour, salt and baking powder. Add to creamed mixture beating until smoothly combined. Grease 24 mini muffin pans. Put about 2 tsp dough into each cup. Make indentation with floured finger and fill with 1 tsp jam or jelly. Bake at 375 F for 15 - 20 minutes until slightly puffy and lightly browned. Cool slightly before removing from pans. About 2 dozen little tarts.

Thursday, April 19, 2012

Rice Pudding

1 serving

2 1/2 c Cooked rice
1 1/2 c Scalded milk
2/3 c White or brown sugar      
3    Eggs; beaten
1 ts Salt
2 tb Vanilla
1 ts Cinnamon
1 ts Nutmeg
1/2 c  Raisins
3 tb Soft butter

Combine all ingredients. Pour into a lightly greased crockpot. Cook on high for 1 -2 hours. Stir during first 30 minutes. Recipe can be doubled. 

Wednesday, April 18, 2012

Fried Okra

1 pound fresh or frozen okra
2 eggs, beaten
4 to 6 dashes  hot pepper sauce
1 cup cornmeal
½ tsp. salt
½ pepper
oil for deep frying
 Wash okra and drain well cut off ends and discard.
 Cut okra crosswise into ½ inch slices. In a bowl, combine beaten eggs
 and hot sauce and add okra and stir to coat all pieces well.
 In a shallow dish, combine cornmeal, salt and cayenne. Dip  okra
pieces into cornmeal mixture to coat well.
 Heat oil in the deep fryer or pot to 375°.
 Fry okra in batches until browned, about 4 to 6 minutes for each batch.

Rum Cake

Delightful Cake :)

1 pkg. yellow cake mix
1/2 cup oil
1/2 cup water
chopped nuts
4 eggs
1 pkg. vanilla instant pudding
1/2 cup light rum

1/2 cup butter
1/4 - 1/2 cup rum
1 cup sugar

Preheat oven to 350 degrees. Sprinkle chopped nuts into the bottom of a greased and floured tube pan. Combine cake mix, eggs, pudding, oil, water and rum. Pour into cake pan and bake for 45 - 60 minutes.

Mix glaze ingredients in a sauce pan and bring to a boil. Cook for one minute. Pour the glaze over the cake while it is still warm. Let the cake cool in the pan for 30 minutes. Remove the cake from the pan by flipping the cake upside down on a cake plate. The chopped nuts are now on the top of the cake.

Serves 12.

Tuesday, April 17, 2012

Cornbread & Smoked Sausage

1 lb. Smoked sausage cut into 1/2" slices

1 16-oz can of corn (drained)

1 can cut green beans (drained)
1 15-oz can tomatoes or stewed tomatoes

1 10-oz pkg cornbread mix or Stovetop cornbread stuffing

 1. Arrange sausage in casserole dish.
2. Combine vegetables and pour over sausage.
3. Sprinkle with salt and pepper if desired.
4. Prepare cornbread mix as directed on package; Spoon over vegetables and sausage mixture.
5. Bake at 400º F for 25-30 minutes.



4 chicken breasts, cooked and cut into pieces or 2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. Can Pet milk
1 can chopped green chilies
2 pkgs. Doritos
Grated cheddar cheese

Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.

Friday, April 13, 2012

Taco Salad

4 (10-inch) flour tortillas, at room temperature
1 pound lean ground beef
2 tablespoons taco seasoning
1/3 cup water
1/2 of a medium-sized head iceberg lettuce, shredded (about 4 cups)
1 tomato, diced
1 green bell pepper, diced
1/4 cup (1 ounce) shredded Cheddar Cheese
2 scallions, chopped
sour cream
picante sauce
Preheat oven to 425 degrees F. 
Fry Tortikkas in a deep pot or deep fryer one at a time..
Use a rounded soup dipper or spider ladle  to hold the tortilla downd to form a bowl.. Fry till light golden.. use tongs to take out of oil..being caeful not to get any hot oil on you.. drain upside down on paper towels .. Do them all the same way...
In a medium skillet, brown ground beef over medium-high heat 10 minutes, or until no pink remains.
Drain off excess liquid. Stir in taco seasoning and water; reduce heat to low and simmer 5 minutes. Place shells on a plate and fill each 3/4 full with lettuce.
Add 1/2 cup of beef mixture then sprinkle evenly with tomatoes, green peppers, cheese, and scallions.
Top with sour cream and picante sauce... Or anything you like!

Lemon Chicken with a crunch...

4 boneless, skinless chicken breast halves
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1/2 cup toasted wheat germ
2 tablespoons butter
3 tablespoons lemon juice
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/2-inch thickness, using a meat mallet or rolling pin.

Combine egg, salt, and pepper. Dip each piece of chicken in egg mixture, and dredge in wheat germ.

Melt butter in a large nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken, and keep warm. Add lemon juice to skillet. Cook over high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken. Garnish with lemon slices, if desired.

Wednesday, April 11, 2012



1/2 cup brown sugar
1 tsp dry mustard
1/4 cup cola
3 to 4 pound pre-cooked ham

 Combine brown sugar and mustard. Moisten with cola to make a smooth paste. Reserve remaining cola.

 Score the ham with shallow slashes in a diamond pattern. Rub ham with mixture.

 Place ham in crock pot and add remaining cola.

 Cover and cook on high for 1 hour, then turn to low and cook for 6 to 7 hours.

Tuesday, April 10, 2012

Monkey Bread

3 cans biscuits
1 stick butter
1/2 cup white sugar
1/2 cup brown sugar
1 tsp cinnamon

Toss the white sugar and cinnamon together.
Quarter one can of biscuits and cover pieces
with 1/3 of sugar mixture.Quarter,cover with
sugar and repeat,finish with the last can of
biscuits.Place coated pieces in a Bundt pan .
Melt the butter with the brown sugar.Pour this
mixture over the pieces in the pan.
Bake at 350 for 30 minutes.

Saturday, April 7, 2012

Rio Grande Dip

2 (1 lb.) cans or 4 cups pork & beans, in tomato sauce, sieved
1/2 cup shredded sharp process American cheese
1 tsp. each garlic salt, chili powder
1/2 tsp. salt
1 dash cayenne pepper
2 tsp. each vinegar, Worcestershire© sauce
1/2 tsp. Liquid Smoke©
4 slices of crisply-cooked bacon, crumbled
Combine all ingredients except bacon, heat in chafing dish or double broiler. Top with crumbled bacon. Serve hot with corn chips or potato chips. Makes about 4 cups.

Raspberry Iced Tea

1 cup each strong cold tea, raspberry blend fruit juice. club soda

1/2 cup raspberry syrup
Mix equal amounts of tea, juice and carbonated water. Add raspberry syrup, using more to suit your taste. Garnish with a mint leaf and 2 or 3 fresh raspberries.
Note: If you wish to leave out tea, you have a juice spritzer.te. Garnish with a mint leaf and 2 or 3 fresh raspberries.
Note: If you wish to leave out tea, you have a juice spritzer.

Homemade Rice-a-Roni


1 pkg. angel hair pasta or any thin spaghetti rice
2 bouillon cubes, any flavor you like
enough butter or margarine
1 onion
4 oz. mushrooms, fresh or canned

Put pasta into food processor and cut into about 1/4" pieces.  Add equal parts of rice to mix.  To cook determine how much mix you need for meal.  Add butter or oil to saute pan, add onion and pasta mix, heat mixture until pasta turns golden brown.  Add water and choice of bouillon.  Add mushrooms, simmer until tender.

Orange Beets


1/3 cup orange juice
2 tbsp. light brown sugar
1 tbsp. butter or margarine
1/2 tsp. cornstarch
1/8 tsp. each ground ginger, salt, pepper
1 can (8-1/4 oz.) sliced beets, drained
2 tbsp. golden raisins
strips of orange rind

In a saucepan over medium heat, cook and stir orange juice, brown sugar, butter, cornstarch, ginger, salt and pepper until thick.  Add beets and raisins; heat through.  Garnish with orange peel. Taste and adjust seasoning.  Makes 2 servings.

Strawberry Cream Cheese Delight


2 pkg. (8 oz. each) cream cheese, softened

1/2 cup sugar

1 pkg. (16 oz.) frozen, sliced strawberries

1 cup whipping cream, whipped, or substitute whipped topping

Thaw and drain strawberries.  Set aside.  Beat cheese and sugar with mixer until light and fluffy.  Fold in strawberries and whipped cream.  Turn into a 5-cup mold.  Freeze at least 8 hours.  Let stand at room temperature 30 minutes; unmold.  Garnish with mint or strawberries.

Thursday, April 5, 2012

Matzo Ball Soup

Matzo Ball Soup

Prep Time 30 minutes

Total Time 2 hours
Yield Serves 4

1 teaspoon plus 2 tablespoons vegetable oil
1/2 cup onion, minced, plus 1 small onion cut into 1/2-inch dice
2 large eggs, lightly beaten
 salt and ground pepper to taste
1/2 cup plus 2 tablespoons matzo meal
2 tablespoons seltzer water
1 celery stalk, cut crosswise into 1/4-inch pieces
1 carrot, halved lengthwise and cut crosswise into 1/4-inch pieces
2 cans (14.5 ounces each) reduced-sodium chicken broth


In a small nonstick skillet, heat 1 teaspoon oil over medium heat. Add minced onion, and cook until tender, about 5 minutes; let cool.
In a medium bowl, combine remaining 2 tablespoons oil, eggs, 1 1/2 teaspoons salt, and matzo meal. Add seltzer and cooled onion; stir to combine. Cover and refrigerate at least 45 minutes.
Meanwhile, in a large saucepan, celery, carrot, and diced onion. Add broth and 4 cups water. Bring to a boil; reduce to a simmer, and cook 30 minutes.
With oiled hands, shape matzo mixture into 8 balls, about 1 1/2 inches in diameter. Cover with plastic wrap, and refrigerate at least 15 minutes.
Bring broth to a boil; reduce to a simmer. Add matzo balls; cover, and cook until expanded, 30 to 35 minutes. Season with salt and pepper. Serve immediately.

Tuesday, April 3, 2012

Smoked Sausage In Tomatoes

This is so good... warms ya soul...
2  Smoked sausage, cut into bite sized pieces
1 large onion, chopped
1 large bell pepper, seeded and chopped
1 clove of garlic, minced fine 
6 - 4 oz. cans of tomato sauce
1 can of diced Rotel tomatoes and green chilies
1 can of whole tomatoes  
water (if needed)

Add all ingredients and simmer till sausages are tender and gravy is at desired consistency. Served over white rice or mashed potatoes !

Monday, April 2, 2012

Crockpot Pepper Steak

  1 1/2  lbs. beef round steak -- (1 1/2 to 2)
   2 tbsp cooking oil
     1/4  cup soy sauce
   1      cup chopped onion
   1      clove garlic -- minced
   1 tesp sugar
     1/2  tesp salt
     1/4  tesp pepper
     1/4 tesp ground ginger
   4 tomatoes -- wedged
   1can tomatoes, canned -- undrained
   2 green bell pepper -- sliced
     1/2  cup  water
   1 tbsp  cornstarch
                        cooked noodles
                        or cooked rice

   Cut beef into 3x1" strips; brown in oil in skillet. Transfer to a
slow cooker.  Combine the next seven ingredients; pour over beef.
Cover and cook on low for 5-6 hours or until meat is tender. Add
tomatoes and green peppers; cook on low for 1 hour longer.  Combine
the cold water and cornstarch to make a paste; stir into liquid in
slow cooker and cook on high until thickened. Serve over noodles or