Saturday, July 27, 2013

Lemon Daiquiries

You’ll need your blender for this one.

1 ½ cups Bacardi Dark Rum
1 can Minute Maid frozen lemonade (thawed)
½ can water
½ blender pitcher of crushed ice

Combine the above ingredients in your blender and mix on high for about a minute. Serve in chilled glasses.

Warning: This may have the consistency of a milkshake but it has the effect of morphine if you overdo it.


Saturday, July 13, 2013

Peanut Butter - Potato Pinwheels

This is a recipe I got from my mother. It is very easy to make and is a delicious candy to serve on any occasion.

1/4 cup mashed potato flakes
2 tablespoons milk
1 teaspoon vanilla flavoring
1 pinch of salt
1 sixteen ounce package of confectioner's sugar
1/2 cup creamy peanut butter

Combine mashed potato flakes, milk, vanilla flavoring, and salt in a bowl. Mix well. Stir in the confectioner's sugar until it reaches the consistency of dough. Chill in the refrigerator for 1 hour.
Place a length of wax paper on your countertop. Take the potato dough from the fridge and knead it into a rectangular shape about 1/4 inch thick. Spread the peanut butter onto the dough until you've completely covered it. Then, being careful not to "tear" your dough, roll it into a log. Refrigerate for another hour.
Cut your candy into pinwheels and serve.


Saturday, July 6, 2013

Shepherd's Pie

This is a traditional British dish that is perfect for any occasion from a family meal to a dinner party. Everyone will love it!

Preheat oven to 350 degrees.

Meat and Potatoes
1½ pounds ground lamb
1 dozen red potatoes
1 stick margarine
2 cups milk
1 tablespoon garlic salt
½ pound shredded cheddar cheese

Brown Gravy Recipe
2 tablespoons pan drippings from frying the lamb
2 tablespoons self rising flour
1 cup milk
½ cup water
A dash of salt and a dash of pepper

Boil the potatoes until tender (around 45 minutes.)

Fry the ground lamb until brown and drain, saving 2 tablespoons of the grease.

To make the gravy: in a sauce pan, combine the lamb grease and the flour and stir together over medium heat until the mixture is brown. Stir in the milk and water and continue stirring constantly until the mixture begins to thicken, around 6-8 minutes. Add salt and pepper to taste. Pour over the lamb.

Once the potatoes are tender, drain the water from them and return to the pot. Take a potato masher and pulverize them. Add one stick margarine and one cup milk. Using an electric hand mixer, beat on medium speed until well mixed. Add the second cup of milk, one tablespoon garlic salt, and repeat the process.

In a medium, lightly greased casserole dish, put a thin layer (around half an inch) of the creamed potatoes in the bottom and spread evenly. Next spoon in your fried lamb and gravy mixture. (Don’t pour or you will displace the potatoes on the bottom.) Spoon the rest of your creamed potatoes on top of the meat and gravy and evenly spread the potatoes over the meat/gravy. You should have a layer of potatoes between one to two inches thick. Add the cheese on top.

Bake at 350 degrees until the cheese is melted and beginning to brown.

Serve with any vegetables and bread you choose.



Thursday, July 4, 2013

Italian Chicken

4 boneless, skinless chicken breasts
Pasta Sauce
Shredded Mozzarella Cheese

Preheat oven to 400 degrees.
Wash your chicken breasts and place them on a lightly greased baking pan. Bake for twenty minutes. Remove from oven.
If you haven't made your own pasta sauce, use any brand you like (my current favorite is the tomato, garlic, and onion variety from Ragu.) Put three to four tablespoons of pasta sauce over each piece of chicken. (Don't use the tablespoon from your measuring spoons; use a tablespoon from your kitchen utensils drawer.)
Lightly sprinkle each chicken breast with the shredded mozzarella cheese.
Return to oven and continue baking for another fifteen to twenty minutes.
Serve with any vegetable(s) you like and either garlic bread or rolls.