I heard from my dear friend Karen Starkey and she has more cookbooks to bring me. And guess what? A bookcase to put all the books in.
I still have the books in the boxes yet, but now I can display them in my kitchen. I love cookbooks — I have so many of my own!
I have been quite stressed out as my grandson Joey has to have a high risk surgery on his neck. My sister has to have heart surgery. I keep praying that everything goes well. Please put them in your prayers. I will help my daughter Tonya when Joey comes home from the hospital and spend a few days with my sister when she’s released, since she’ll have to take it easy. They love my cooking, so I plan on making some good, healthy meals.
I haven’t done much cooking lately. I did fry up some sausage with onions and green peppers, then scrambled some eggs and put a little of each in a flour tortilla and microwave it for 30 seconds. Very tasty! I sprinkled a little hot sauce over the mixture before I wrapped the tortilla around it. It’s a good breakfast treat for you to try — I bet your kids would enjoy them.
I’m hungry for barbecue ribs and chicken wing dings. When I buy a bag of raw chicken wings, I season them with salt and pepper and bake them for about 20 to 30 minutes. Then I’ll soak them in barbecue sauce for a while before baking them until they are done. If you want them hot and spicy, just put some hot sauce in your barbecue sauce. You can do them on the grill also.
Until next time, enjoy these recipes!
Italian Marinated Bean Salad
• 1 jar ( 15 1/2 oz.) spaghetti sauce
• 3 small zucchini cut into 1/4-inch slices
• 1 can (15 1/2 oz.) kidney beans, rinsed and drained
• 2 packages (9 oz.) each frozen green beans, cooked until barely tender and drained
• 1 package (9 oz.) frozen wax beans, cooked until barley tender and drained
• 1 jar (4 oz.) pimentos, sliced and drained
• 1 large green pepper, cut into 1/4-inch strips
• 1 small onion, sliced into rings
• 1/2 package (16 oz.) bow tie pasta, cooked and drained
• 1/2 cup vegetable oil
• 1/2 cup wine vinegar
• 1/4 cup sugar
• 3 tbsp. lemon juice
• 2 tbsp. prepared mustard
• 2 tbsp. chopped fresh parsley
• 1 tsp. garlic powder
• Salt and pepper to taste
• 1/8 tsp. Tabasco sauce
• Leaf lettuce
Combine all ingredients except lettuce and mix well. Chill several hours. Serve over lettuce. Note: You can use canned green and wax beans.
Italian Green Beans
• 1 lb. fresh green beans, stems removed
• 2 medium tomatoes, peeled, seeded, and chopped
• 1 large onion, chopped
• 2 cloves garlic, minced
• 3 tbsp. margarine or butter
• 1 tbsp. vegetable oil
• Salt and pepper to taste
• 2 tbsp. chopped fresh basil
In large saucepan, blanch green beans in boiling water two to three minutes, then drain. In a large skillet, quickly saute beans, tomatoes, onion, and garlic in margarine and oil until vegetables are tender. Season with salt and pepper. Sprinkle with basil.
Pizza Meat Loaf
• 2 lbs. hamburger
• 2 eggs
• 3/4 cup tomato juice
• 3/4 cup oatmeal
• 1/4 cup chopped onion
• 2 tsp. salt
• 1/4 tsp. pepper
• 1 1/2 cup pizza sauce
• 1 cup mozzarella cheese
Combine all ingredients except pizza sauce and cheese. Mix thoroughly. Pack firmly in a loaf pan. Bake at 350 degrees for 45 minutes, then remove from oven and pour pizza sauce on top. Spread with cheese. Return to oven for 15 minutes or until done.
Lemon Lime Cake
• 1 package lime gelatin
• 3/4 cup boiling water
• 1/2 cup cold water
• 1 lemon cake mix
• 1 small carton whipped cream
• 1 package instant lemon pudding
• 1 cup milk
Bake cake as directed. Dissolve gelatin in boiling water. Add cold water and set aside. Poke holes through warm cake with a fork, spacing holes an inch apart. Slowly pour gelatin mixture into holes. Refrigerate. For the topping, blend lemon pudding with milk. Add whipped cream. Frost cake. Keep refrigerated.
Penny Case is a lifelong resident of Wellington who loves to cook and share recipes. Send recipes to her at 22 Johns St. or at email@example.com.
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