Sunday, January 25, 2009

Caprese Style Salad

This is a lettuce salad I created based on the Caprese Salad which is usually tomato slices, mozzarella slices and fresh basil leaves.

6 cups mixed greens
10 - 12 cherry tomatoes
1 cup grated mozzarella cheese
1/4 cup fresh basil, coarsely chopped

Mix together and serve with a simple oil and vinegar dressing.
Serves 4

Sunday, January 11, 2009

Spicy Sweet Mustard

My sister made this for some holiday meals before coming here on Christmas Day. She could not remember the 4th ingredient so I searched on the internet and found it. She made a batch here and we put it in little jelly jars so we could send some home with the other guests. This is very good with pretzels for dipping. Also good on ham or pork. I eat it on a lot of sandwiches.

8 oz prepared mustard (we used Dijon)
14-oz can sweetened condensed milk
2 Tbsp horseradish
2 Tbsp Worcestershire sauce

Mix all together and store in refrigerator. Use within 3 months.

Saturday, January 10, 2009

So You Forgot to Defrost Chicken - 4 serving recipe

This is a smaller version of the other.

2 boneless skinless chicken breasts (if you like larger servings use 4 chicken breasts)
1 can cream of mushroom soup
1 can mushroom bits and pieces, drained
1 tsp thyme

Place frozen chicken in crock pot. Cover with mushroom soup and mushrooms, Sprinkle with thyme.
Cook 8 - 10 hours on Low.


1 large can pineapple juice
2 cups Tang instant drink powder
3 quarts water

Mix all together in a 5 - 6 quart container (the large plastic ice cream buckets work well - I don't think a gallon would be large enough though). Place in freezer. Take out and stir well every hour or so. When slushy serve in cups - kids love it!
If left in the freezer too long it will freeze into a huge popsicle. You can still serve it but scraping - but I hate that so I make the kids (most are in their 20's now) scrap it themselves.
If you have an ice shaver you could also freeze some in the smaller containers and shave it to make a flavored snow cone.

So You Forgot to Defrost Chicken

6 boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1/2 can water
1 can mushrooms bits and pieces, drained
2 tsp thyme
1 cup Minute Rice (optional)

Place frozen chicken breasts in crock pot. Mix remaining ingredients in a bowl. Pour over chicken. Cook on Low for 8 - 10 hours.

If desired, you can add Minute Rice to the gravy when finished cooking. Remove chicken pieces and keep warm. Stir about 1 cup of Minute Rice into crock pot. Turn to High. Cook until rice is tender (about 20 minutes) stirring once or twice.