½ stick butter
1 cup rice
1 can french onion soup
1 can water
Sliced almonds
Put everything in a casserole dish and bake uncovered at 350 degrees for 1 hour
Grandma Carruth’s Rice Casserole
28 Monday Sep 2009
Posted in Rice, Side Dishes
Au gratin Potatoes
28 Monday Sep 2009
Posted in Side Dishes, Vegetables
12 medium potatoes
8 tablespoons butter or margarine
8 tablespoons flour
1 teaspoon salt
Pepper
4 cups milk, heated
2 cups shredded cheese
Cut up potatoes and cook until just tender. Melt the butter in a saucepan and stir in the flour and salt and pepper. Gradually add the milk, stirring constantly. Cook over low heat and continue stirring until the sauce thickens. Put ½ of the potatoes in a casserole dish, top with 1 cup cheese and half of the sauce. Add the remaining potatoes top with ½ cup cheese and remaining sauce. Top with remaining cheese. Bake at 375F or 190C for about 15 minutes or until cheese melts. Makes 12 servings.
Ally’s Thai Salad
28 Monday Sep 2009
Posted in Salads
Following is the recipe for the salad and the dressing. For the salad you just cut everything up finely:
In the book the recipe says: Any combination of the following ingredients:
beansprouts, green & red peppers, baby spinach, deseeded red or green chillies, rocket, spring onions, peeled, gutted and sliced cucumber, Chinese or Savoy Cabbage, Sugar Snap Peas, and herbs such as mint, basil and coriander. Sprinkle with lightly toasted cashews or sesame seeds (I forgot this bit). Chinese or ramen type noodles
Dressing:
4 tbsp lime juice
3 tbsp olive oil
1 tbsp sesame seed oil (I forgot this one and it tasted fine)
1 tbsp soy sauce
a good pinch of brown sugar
1 tbsp ginger, peeled and finely chopped
1 clove garlic, finely chopped
1 red chilli, deseeded and finely sliced ( I left out because I didn’t know if everyone liked chilli)
They also put coriander and basil in in the recipe but I just put it all in the salad.
Carruth’s Traditional Christmas Jello
28 Monday Sep 2009
Layer 1
2 3-ounce packages lime Jell-O
Prepare according to package directions and pour into a 9X13 pan. Refrigerate until set.
Layer 2
1 3-ounce package lemon Jell-O
½ cup miniature marshmallows
1 8-ounce package cream cheese
½ cup whipped cream
1 cup hot water
1 can crushed pineapple
Dissolve Jell-O and cream cheese in the hot water in the top of a double boiler. Add marshmallows and stir until melted. Remove from heat and stir until blended. (This would be easier in the microwave) Stir in the pineapple and fold in whipped cream. Make sure the mixture is cool and spread over the lime Jell-O.
Layer 3
2 3-ounce packages cherry Jell-O
Prepare according to package directions and allow to cool. Carefully pour over layer 2 and refrigerate until firm.
Cut into squares and serve topped with cream if desired.
James’s Favorite Waikiki Meatballs
28 Monday Sep 2009
Posted in Main Dishes, Nostalgia
1 ½ pounds ground beef
2/3 cup cracker crumbs
½ cup minced onions
1 egg
1 teaspoon salt
¼ teaspoon ground ginger
2 tablespoons cornstarch
½ cup brown sugar
1 can (13 ½ ounces) pineapple chunks
Drained reserving juice
1/3 cup vinegar
1 tablespoon soy sauce
1/3 cup chopped green pepper
Mix beef, crumbs, onion, egg, salt, ginger and milk thoroughly. Shape mixture by rounded tablespoons into balls. Spray frying pan with non-stick spray and cook meatballs. Remove from pan and keep warm.
Mix cornstarch and sugar. Drain fat from pan and add reserved pineapple juice, vinegar, and soy sauce and mix well. Stir in cornstarch/sugar mixture and cook over medium heat until thickened. Add meatballs and green pepper; heat through.
Mandarin Orange and Onion Salad with Poppy Seed Dressing
28 Monday Sep 2009
Posted in Salads
Dressing
2 tablespoons wine vinegar
1 teaspoon Dijon-style mustard
½ teaspoon salt
Pinch cayenne pepper
1 tablespoon honey
6 tablespoons oil
1 ½ teaspoon poppy seeds
½ small red onion cut into thin slices and separated into rings
1 11-ounce can mandarin oranges, drained
1 small head lettuce torn into bite size pieces
Make dressing and then toss with prepared ingredients
"You’re a Fine Little Helper" Beef Stroganoff
28 Monday Sep 2009
Posted in Main Dishes
2 lbs round steak cut into pieces
1 chopped onion
3-4 tablespoons butter
1-4oz can mushrooms
1 can cream of mushroom soup
½ – 1 cup sour cream or plain yogurt
Dredge meat in flour and brown with onions and salt and pepper. Cook on low 8 to 9 hours or high 4-5 hours. Serve with rice.
Luke’s Sirloin Tip
28 Monday Sep 2009
Posted in Main Dishes
2 lbs boneless sirloin steaks
1 can (10 ½ oz) beef consommé
1/3 cup cranberry juice
2 tablespoons soy sauce
1 clove garlic minced
¼ teaspoon onion salt
Brown meat and place in crock-pot. Add remaining ingredients and cook on low for 8 hours. Near the end of cooking add 2 tablespoons cornstarch mixed with ¼ cup cold water. Serve over rice.
Nana’s Chicken Chestnut Casserole
28 Monday Sep 2009
Posted in Main Dishes
6-8 boneless skinless chicken breasts
1 cup diced celery
1 can sliced water chestnuts
1 cup long grain rice
1 small onion
½ teaspoon salt
1 tablespoon lemon juice
¾ cup mayonnaise
2 cans cream of mushroom soup
1 cup bread crumbs
3 tablespoons butter
1 small package slivered almonds
Cook rice and set aside. Boil chicken with onion, poultry seasoning, salt and pepper until done. Cut into bite size pieces. Put chicken into large 9X13 glass baking dish and top with celery, water chestnuts and add rice. Mix in lemon juice, salt mayo and soup. Pour into pan and fold all ingredients together. Top with bread crumbs that have been browned in butter and slivered almonds. Bake at 350F for 35 minutes.
Mom’s Chili
28 Monday Sep 2009
Posted in Main Dishes
1 lb ground beef
1 onion chopped
1 green pepper chopped
1 cup chopped celery
5 cans kidney beans*
1 can chopped tomatoes
1/2 to 1 cup ketchup
Chili powder and cumin to taste
Salt and pepper to taste
2 cloves minced garlic
Cook ground beef and onion and drain well. Add remaining ingredients and simmer for 30 minutes.
*I often use different kinds of beans with the kidney beans, black, great northern or pinto