Text 2072, 103 rader
Skriven 2008-02-09 18:34:52 av Carol Shenkenberger (8049.cooks)
   Kommentar till text 1386 av Janis Kracht (1:261/38)
Ärende: Dads
============
    
 > > I would say, though, that in the average age group of THIS ECHO,
 > > we are a non-typical sample. [g]
 > 
 > There was some discussion in our family about this kind of thing a while bac
 > ... early on, Ron, the kids and I agreed that Ron's duties in the kitchen
 > should be limited to pancakes (from a mix), and peanut butter and jelly
 > sandwiches <bg>.
 > 
 > However my dad was quite a cook :)  Maybe it's the generation?  Or maybe it'
 > yet another thing someone will discover is in our genes <grin>.

Humm, come to think of it, my Dad was reputed to be quite a cook.  I didnt
grow up with him but did get to sample his cooking a few times <g>.

Ok, adding a few recipes to each post now.  Simple stuff, some of which GA
Ruth may find useful.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Bean and Molasses Soup
 Categories: Soups, Easy
      Yield: 5 Servings
 
      3 tb Olive oil
      2 md Onions, chopped
      5 ts Chili powder
  1 1/2 ts Powdered mustard
      2    15 oz. cans stewed tomatoes
      2    15 oz. cans white beans,
           -drained
    1/4 c  Molasses
    1/2 ts Salt
    1/4 ts Black pepper
 
  In a large saucepan, heat oil.  Add onions and cook over medium-high
  heat, stirring, until softened, about 3 minutes. Add chili powder and
  mustard and cook, stirring, 1 minute.
  
  Add tomatoes and their juice, beans, molasses, and 4 cups water.
  Bring to a boil over high heat, reduce heat to medium, and cook
  uncovered 8 minutes.
  
  Break up large chunks of tomatoes and mash about one-third of beans
  with the back of a spoon to thicken soup. Season with salt and
  pepper. Source: 365 Great 20 Minutes Recipes. Typed in MMFormat by
  Cindy Hartlin Posted to MM-Recipes Digest V5 #029 by "Cindy Hartlin"
  <cjhartlin@email.msn.com> on Jan 29, 1998


  xxcarol note:  Seems a bit high in sugar but if cut down a bit, 
  might be ok?
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Broccoli and Stuffing Casserole
 Categories: Casserole, Dressing, Easy
      Yield: 6 Servings
 
      2 c  Milk
      1 c  American cheese;
           -shredded/process/4oz
      1 ts Dried marjoram; leaves
      1 ts Celery salt
      1 ts Dried sage; leaves/crushed
    1/2 ts Salt
      4    Eggs
      3 c  Plain croutons
      1 pk Frozen chopped broccoli; (10
           -oz./thawed)
 
  Heat oven to 350 degrees F.
  
  Heat milk, cheese, marjoram leaves, celery salt, sage leaves and salt
  in 2-quart saucepan, sitrring constantly, until cheese is melted and
  mixture is smooth.
  
  Beat eggs until blended; stir hot mixture slowly into eggs. Stir in
  croutons and broccoli. Pour into greased 1 1/2-quart casserole. Bake
  until center is set, 40 to 50 minutes.
  
  NOTES : NOTE:  use commercially prepared croutons.  Or trim crusts
  from 4 slices buttered bread.  Cut bread into 3/8-inch cubes.  Spread
  on an ungreased baking sheet; bake in 350 degree oven until golden
  brown, about
       15    minutes. Recipe by: Easy Oven Meals from Betty Crocker
  (No. 7)
  
   xxcarol note:  Ruth, use WW bread bits

  
  Posted to TNT Recipes Digest by pebenitez@juno.com (Phyllis E.
  Benitez) on Mar 4, 1998
 
MMMMM

             xxcarol
 

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