When I was growing up, one of my very favorite foods was Mom’s Cold Tuna Noodle Casserole. As kids, we got to choose what we wanted for our birthday dinner and I always chose that! Once I grew up, I realized that the casserole could be made with canned chicken instead of canned tuna (since Tom did not eat tuna!) or the casserole could be made with no tuna or chicken at all! Heck, you could even use small cocktail shrimp instead of the tuna if you wanted to, or something or anything else! And I realized this is a great casserole to make & eat during New Years!! LIST OF INGREDIENTS
Elbow macaroni, cooked (according to package) Celery & Onion, raw, diced Hard boiled eggs, chopped Tuna, packed in water not oil (or chicken) Sauce:
DIRECTIONS Mix ingredients for sauce well over low heat & bring to boil, stirring until thick & yellowish. Then add sauce to cooked macaroni, celery & onion, hard boiled eggs & tuna. Mix all ingredients & then let cool & then refrigerate. And then ENJOY!!! God Bless, Peg! “All Our Dreams Can Come True If We Have The Courage To Pursue Them” -- Walt Disney
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These muffins have always been a favorite of mine to make and share all year round!! Because of the pistachio nuts (and the red food coloring I add) I have changed up the recipe a bit to make them more festive - so please make some (or lots) and enjoy and share! You can enjoy these for breakfast on the go or as a quick snack during the day or at night! My personal topping favorite is a little cream cheese. And, of course, I love to have them with a glass of cold milk!! LIST OF INGREDIENTS
1 ¾ cups flour ½ cup brown sugar 1 teaspoon each baking powder & baking soda 2 Chai Tea Bags (opened, emptied) 1 cup milk ¼ cup salted butter, melted 1 teaspoon red food coloring 1 egg (or ¼ cup Egg Beaters) ⅓ cup dry-roasted Pistachios, chopped DIRECTIONS Mix all ingredients & pour into muffin pan lined with muffin cup liners. Bake at 375 degrees for 20 minutes. Cool & enjoy!! God Bless You & Yours, and MERRY CHRISTMAS!! Peg “O Holy Night! The stars are brightly shining. It is the night of the dear Savior's birth!” -- Adolphe Adam Okay, here’s part 2! You’ve gotten the recipe & directions for my Mom’s Pinwheel Cookies so now I want to share with you her recipe for Almond Crescent Cookies. And don't forget the Toll House Chocolate Chip Cookies, you can find the recipe online or on the back of the chocolate chip bag!! And remember, bake them all up, pour yourself a big glass of milk & enjoy!! INGREDIENTS
1 cup butter ½ cup powdered sugar ⅔ cup chopped almonds 2 ¼ cups flour ¼ teaspoon salt DIRECTIONS Mix all ingredients together. Chill “dough.” Form into crescents on baking sheets. Bake at 325 degrees for 20 minutes. Cool & then sprinkle with powdered sugar. God Bless You & Yours, Peg “Frosty the Snowman, was a Jolly Happy Soul…” -- Gene Autry My Mom (Annie’s Baba) always baked the same sweet treats at Christmas for us, and also for neighbors and friends. She only made them at Christmastime, so I thought that was the only time she could make them! Right now I want to share with you her recipes for her Pinwheel Cookies and her Almond Crescent Cookies. She also added Toll House Chocolate Chip Cookies to her Christmas cookie delights. Bake them all up, pour yourself a big glass of milk and enjoy!! LIST OF INGREDIENTS & DIRECTIONS
FILLING 1 cup pecan nuts (finely chopped) 2 ½ cups dates (also finely chopped) 1 cup water 1 cup sugar Cook 5 minutes & cool. DOUGH 4 cups flour 1 cup "spry" (that was on my Mom's recipe card - it's not made anymore, so use Crisco) 2 cups brown sugar 3 eggs ½ teaspoon baking soda ½ teaspoon salt Chill Dough. Then roll out dough & spread filling & roll up. Chill combo. Slice. And bake at 350 degrees for 12 minutes (if small - about 1/3 of the size I did here) or up to 20 minutes. God Bless You & Yours, Peg “I'll be home for Christmas, you can plan on me” -- Bing Crosby Here’s my special Pumpkin Bread! It’s actually great at Halloween and Thanksgiving but I got busy with other things to make it and share the recipe with you back then! So here goes! It is also very GOOD at Christmastime too, though!! So please make it and enjoy!! It’s a slight variation of Libby’s Recipe, but I’ve altered their recipe through the years to make it my own and everyone seems to enjoy it - especially Annie! I really love what Olive Oil does instead of just “oil” and Pumpkin Pie Spice (by McCormick) does instead of just the 3 or 4 seasonings. LIST OF INGREDIENTS
3 ½ cups flour ¼ teaspoon baking powder 2 teaspoons baking soda 3-4 teaspoons McCormick Pumpkin Pie Spice 1 ½ cups sugar 1 ½ cups brown sugar, packed 1 cup extra virgin olive oil 1 15-oz. can 100% pure pumpkin 4 eggs DIRECTIONS
(Note - you can make either one big bread pan, or 2 loaf pans, or 6 mini loaf pans) God Bless You & Yours, Peg Be devoted to one another in love. Honor one another above yourselves. -- Romans 12:10 Here’s a Special Recipe! It’s in addition to my Artichoke Casserole today for Food Friday. If you have ever tasted a Black Russian cocktail, then you must try this cake! If you have never had a Black Russian cocktail, then you must try a Black Russian cocktail AND this cake! This cake is simply delicious! And this cake is easy because it uses a box of cake mix and a box of pudding mix (that you may already have in your pantry, but they are easy to buy at your grocery store or convenience store). It also uses some liquor (that you may already have in your liquor cabinet, but they are easy to buy at your grocery store or liquor store). And the other ingredients for the cake are typical dessert ingredients. LIST OF INGREDIENTS
1 box Yellow Cake Mix 1 large box Chocolate Pudding Mix 1/2 cup Sugar 1 cup Vegetable Oil 4 Eggs (or 1 cup of EggBeaters) 1/4 cup Vodka 1/4 cup Kahlua 3/4 cup Water DIRECTIONS
When Tom and I graduated from college back in the very early 1980s, we both were working for Price Waterhouse in Los Angeles. We happened to meet each other at a recruiting event held one Friday evening and started dating non-stop from that moment on. Back in those days it was looked down upon to date a peer so Tom left Price Waterhouse & went to work for KPMG Peat Marwick. He got a boat-load of A-lister Hollywood clients and was quickly grabbed up by DeLaurentiis films. They moved him to Mexico City to be the on-stage accountant for the Conan film (at the time) with Arnold Schwarzenegger and Tom flew me down to Mexico City for 2 weeks to visit. I have some special stories about that visit (and he has even more - ha!), but what I want to point out here is that while I was there I discovered this Artichoke Casserole at one of our favorite restaurants - I fell in love with this Artichoke Casserole! When I got home I had to teach myself how to make it, and I did! Everyone loved it then and everyone loves it to this day! I am sure you will too. It is a great vegetable dish that can accompany any meal. Please try it and enjoy! INGREDIENTS
14 oz can Artichoke Hearts, drained 1/2 cup grated Parmesan Cheese 1/2 cup Mayonnaise For additional flavor, you can add any of the following (for example):
DIRECTIONS Mix & spoon all ingredients into a baking dish (sprayed with cooking spray). Bake at (approximately) 350 degrees for (approximately) 45 minutes. Carefully remove from oven and enjoy!! Here we are again with another Food Friday! I know it’s late in the day and it has been a crazy couple of days, but some of you are probably wondering why I told you to save your leftover broth and Pico De Gallo from the Crock-Pot Pork Chops I left you with a little over a week ago. Well, here’s an idea. I am sorry I will only be throwing out the idea (a recipe), but Tom and I traveled to his sister Sharon’s for Thanksgiving yesterday and enjoyed a wonderful visit with many family members and we had a fantastic meal there - so I don’t have leftovers of my own to share pictures of with you (so I shared a picture of Tom and me instead!). Anyway, here goes. INGREDIENTS Leftover chicken broth (from Crock-Pot Pork Chops with Pico De Gallo) Leftover Pico De Gallo (from Crock-Pot Pork Chops with Pico De Gallo) Leftover Turkey (from Thanksgiving feast) Leftover Stuffing (from Thanksgiving feast) DIRECTIONS
God Bless, Peg “If opportunity doesn't knock, build a door.” Milton Berle Crock-Pots are the way to go! Whether you happen to be physically (arm) disabled or not!! I love to use the Crock-Pot (whether it’s winter or not) - it’s easy to start dinner in the morning and then let it cook all day - while I’m working or if I’m out running errands with Tom! Crock-Pots are so easy to use too and that is why I chose this type of recipe to share with you. They are also an affordable way to cook larger pieces of meat for not only tonight’s dinner, but future dinners during the week as well. This makes Crock-Pot cooking more economical!! Crock-Pots tenderize all cuts of meat and flavor them deeply with their slow-cooking. For pork you can try all different cuts, such as tenderloin, shoulder, roast or butt to name a few. And, you can season them with dry rubs or wet sauces such as BBQ sauce or just a broth! CROCK-POT PORK CHOPS (Serves 2) Ingredients Pork Chops (try them wrapped with bacon, I purchased mine directly from Vons) Pico De Gallo (purchased directly from Vons) 32 ounces Chicken Broth (I prefer Swansons) Chives Mashed Potatoes (I prefer Bob Evans Brand made with Fresh Potatoes, Real Milk & Butter) Instructions Combine Pork Chops, Pico De Gallo, Chicken Broth & Chives in the Crock-Pot. Simmer on low for 6 hours. Warm the Mashed Potatoes in the microwave. For each serving, serve a Pork Chop (be sure to get some of the Pico De Gallo and Chicken Broth) on some of the warmed Mashed Potatoes, in a bowl. Can also be served with garlic knots or bread. Use any leftover sauce of broth, with pico de gallo, as a future soup broth or stew broth. If you haven’t already, please watch my video to see how easy this is for your next dinner via my Instagram: @poststrokepeg! Bon Appetit!!
Here we are again with another Food Friday! Again after a long day of working out, I find that a recipe that is quite simple to make & great to enjoy so many different ways, is the way to go. This recipe for Reuben can be used many different ways and you may even have some other ways to use the Reuben recipe, so please share. INGREDIENTS 1 jar or can (15 or 16 oz) Sauerkraut - I like to use Bavarian Style with Caraway Seeds (made by Libby’s) 1 package (8 oz) Cream Cheese 8 oz Swiss Cheese 1 lb Deli Cooked Corned Beef, sliced Sprinkle Chives, either fresh or dried About ¼ cup Thousand Island dressing
God Bless, Peg. “Not how long, but how well you have lived, is the main thing.” -- Seneca |
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