1 C. sour cream
1/2 C. mayonnaise
2 tsp. Lawry’s seasoning salt
1 T. dried onion
1 tsp. parsley flakes
Mix all ingredients together and refrigerate.
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Month: March 2008
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Spinach Artichoke Dip
1 – 10 oz. pkg. frozen chopped spinach, thawed and drained
1 – 14 oz. jar artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 C. mayonnaise
2 – 8 oz. pkgs. cream cheese
2 T. lemon juice
1 C. Parmesan cheese, grated
Cut cream cheese into small cubes; stir in remaining ingredients, except Parmesan cheese. Spread into shallow baking dish. Sprinkle Parmesan cheese on top and bake at 350º for 20 minutes, or until bubbly. Serve with tortilla chips, crackers or sliced French bread.
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Savory Pot Roast
1 – 3 1/2 to 4 lb, beef roast or chuck pot roast
1 – 10 3/4 oz. can cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 C. water
6 medium potatoes, quartered
6 carrots, cut into 2″ pieces
2 T. all-purpose flour
- In a 6-quart Dutch oven, in 2 tablespoons hot oil, brown roast on all sides.
- Spoon off fat.
- Stir in mushroom soup, onion soup mix and 1 cup water.
- Reduce heat to low. Cover; cook 2 hours, stirring often.
- Add vegetables.
- Cover; cook 45 minutes or until roast and vegetables are fork-tender.
- Remove roast and vegetables.
- Stir together flour and remaining 1/4 cup water until smooth.
- Gradually stir into soup mixture.
- Cook until mixture boils and thickens, stirring constantly.
Makes 8 servings.
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Mom’s Boiled Dinner
This is an all day simmering supper!
In the morning, brown on all sides a small roast or what the locker calls soup bone. Salt and pepper to taste. Cover with water and throw in a few handfuls of dried Great Northern beans. Let this simmer until after lunch. Peel and halve several potatoes and a few carrots. Cut wedges of carrots and place on top. Salt and pepper to taste. Let simmer until all family members are home. Check periodically and add water if needed.
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Basketball Night Frypan Dinner
1 to 1 1/2 lbs, round steak or stew meat
3 to 4 C. raw potatoes, diced
3 to 4 carrots, diced
1 can peas, or 1 can carrots and peas, drain half of liquid
Cut meat into bite-size pieces. Roll meat in flour, salt and pepper. Brown meat on all sides in oil in electric frypan or on stove, or in roaster. Pour veggies over top and salt to taste. Let cook until veggies are tender, approximately 45 minutes to 1 hour. Check periodically; if too dry, add a little water. Should be consistency of stew.
NOTE: Just turn it down to keep warm if you’re eating in shifts.
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Oyster Dressing
1/2 C. butter
3/4 C. celery, chopped
1/4 C. onion, chopped
1/2 C. parsley
1 tsp. poultry seasoning
1/4 tsp. salt
1/2 tsp. pepper
10 C. bread crumbs
1 pt. chopped oysters
Melt butter. Add celery, onion and parsley. Cook until soft. Add chopped oysters, poultry seasoning, salt and pepper. Cook lightly. Pour over bread crumbs in 2-quart casserole. Bake at 350º for 40 to 45 minutes.
COMBINE IN LARGE BOWL:
7 C. plain dried bread crumbs
1 C. onion, chopped
2 C. celery
2 tsp. salt
1 1/2 tsp. pepper
1 1/2 tsp. sage
1/2 tsp. poultry seasoning
MIX TOGETHER AND HEAT:
2/3 C. butter
1 1/3 C. milk
1 1/4 C. chicken broth
2 eggs, beaten
Pour over dry ingredients. Stuff the Thanksgiving bird!
NOTE: I use less sage and more poultry seasoning.
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Pork Chop Marinade
1/4 C. lemon juice
1 T. chili sauce or chili powder
3/4 C. soy sauce powder
1 T. brown sugar
1 clove garlic, or 1/8 tsp. garlic
Marinate 3 to 6 hours or overnight. Grill.
1/4 C. lemon juice
1 T. chili sauce
3/4 C. soy sauce
1 T. brown sugar, packed
1 clove garlic, or 1/8 tsp. garlic powder or salt
Meat: pork chops, chicken or turkey
Mix ingredients together. Put meat in plastic bag and marinate in refrigerator, turning frequently, 3 to 6 hours or overnight.
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Salmon Patties
When growing up we had salmon patties, peas and fried potatoes. To this day I cannot eat salmon patties without peas and fried potatoes. They just seem to go together.
1 can salmon, drained and deboned
1 egg, beaten
Approx. 1 C. bread crumbs or saltine cracker crumbs
Salt and pepper
Mix salmon, egg and crumbs together. Salt and pepper to taste. Form into patties and fry until golden brown on each side.