Dog Food recipe - morning meal Casserole

#1. Dog Food recipe - morning meal Casserole

Dog Food recipe - morning meal Casserole

Breakfast Category

Dog Food recipe - morning meal Casserole

Breakfast Casserole

Category: Breakfast

Serves: 10

Preparation Time: 15 minutes

Cooking Time: 25 minutes

Quick Tip:

This casserole contains just the right proportions of carbs, fat and protein for your pooch's health.

If your dog is taking medication in pill or liquid form, this rich morning meal can honestly camouflage them from suspicious snouts!

Ingredients:
1 package refrigerated crescent rolls 250 ml (1 cup) mozzarella cheese 60 ml (1/4 cup)unsalted butter 100 ml (1/3 cup) whole wheat flour 250 ml (1 cup) chicken broth 200 ml (3/4 cup) water 100 ml (1/3 cup) dry milk 480 ml (2 cups) chopped ham (cooked) 360 ml (1 1/2 cups) frosty hash browns 6 chopped hard-boiled eggs
Preparation & Cooking:
Press rolls over the bottom of a baking dish, almost 13" x 9" x 2" Sprinkle the rolls with mozzarella cheese. Heat the oven to 190C (375F) and bake for 10 minutes. While the rolls are baking melt the butter in a saucepan and stir in the flour, broth and milk. Keep stirring until it thickens, remembering to permanently stir. Fold in the ham, hash browns and eggs. After 10 minutes take the rolls out of the oven, keep the oven on, and pour your blend over the crusty rolls. Put it back in the oven for 25 minutes to cook.
Remember to never serve them hot to your dog, you might just burn his tongue and then you will be up for a visit to the Vets.

Leftovers can be cut and stored in an airtight, refrigerated package for easy use later.

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Crescent Cookies - An Old-Fashioned Holiday Treat

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Crescent Cookies

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How is Crescent Cookies - An Old-Fashioned Holiday Treat

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These are the cookies my Grandmother made every year at Christmas time. The holidays aren't the same for me without these buttery, nutty delicacies. They melt in your mouth like no other cookie I have ever tried. One thing that makes this method so fantastic is the fact that they legitimately taste best a few days after they are baked. This frees the cook to move on to other aspects of making ready the holiday feast.

The only adjustments I've made to the method involve lessening the manual labor involved. I have found using my food processor makes the process so much easier that I legitimately make these crescents more than once a year.

Ingredients For 3 Dozen Crescent Cookies

1/2 cup of walnuts

7 tablespoons sugar

1 cup of butter

1 1/2 teaspoons pure vanilla extract

2 cups sifted flour

Powdered sugar for dusting

Directions

Pre-heat oven to 325 degrees F.

Put the walnuts into the work bowl of your food processor fitted with a multi-purpose blade. Pulse until finely ground. Add the sugar and pulse a few more times (the roughness of the granulated sugar will help break down the walnuts even more.) Add the butter and pulse until well creamed, scraping the sides with a spatula as needed. Add the vanilla and pulse until combined. Use a spatula to work in the flour, 1/2 a cup at a time.

Let the dough rest for 10 minutes.

Roll out to 1/2 inch. Cut into 36 strips about 1/2 inch wide and 1 1/2 inches long. Hand roll each into a tiny crescent and change to a cookie sheet lined with parchment paper. Bake until the tops are barely gold or sandy in appearance, about 20-25 minutes. Let cool for 5 minutes, then dust with powdered sugar. Cool fully before eating.

Tips And Suggestions

You may substitute other nuts in this recipe. My Grandmother all the time used walnuts, but I have made them with pecans, almonds and pistachios. The corollary was all the time fantastic, each with a separate flavor profile but the same buttery, nutty melt-in-your-mouth goodness.

These are very delicate cookies compared to their contemporary counterparts. They are much more likely to break and fall apart. I have tried overcoming this by adding an egg to the batter. The corollary was a much sturdier cookie lacking all the customary charm. I've since decided the broken ones are there for the holiday cook to munch on while the intact ones are served to company.

The Best Food Processor For development Crescent Cookies

A compact or full-sized food processor is ideal. You may have to break the method into two batches if you only have a small machine. You will want a well powered food processor for any dough making, otherwise you will overwork the motor. For tips on seeing the best food processor, visit Food Processor Reviews. You'll find a total buying guide as well as thousands of reviews.

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Fun and Funny house Thanksgiving Celebration Ideas

No.1 Article of Pillsbury Crescent Rolls Recipe

Thanksgiving seems to arrive at lightning speed after Halloween. No sooner has the last trick or treater left your door and you are development Thanksgiving dinner plans. When our children were young, Thanksgiving was a very "Norman Rockwellesque" holiday for us. The whole family gathered at Grandma and Grandpa's and the meal establishment started days in expand and lasted all day long. The television was on from the start of the Macy's parade straight through the final tackle of the Nfl game. The kids would be running around inside and out and all the while.. The kitchen was humming with activity. It truly was the most picturesque of Thanksgiving memories.

I sadly had to say good-bye to that photograph perfect memory when our boys began playing high school football back in 1995. In our town, the tradition of Thanksgiving Day high school football had been entrenched for decades. The game was a huge cross-town rivalry, a great conference spot for alumni and a turn of tradition for our family. I began to host the family Thanksgiving from that year forward. Sadly, I am no Rachel Ray, my cooking heroine. She makes all look simple, easy and appetizing but I cannot replicate that talent. Nor can I cook for days in advance. I was working during the day, then jumping into my Superwoman persona at night. From September straight through the holidays was a busy time of year with the four kids and their extracurricular activities. It seemed every night held a new volunteer effort from organizing football team booster club dinners, to scout activities, Pta meetings, plus grocery shopping, laundry and who only knows what else. Even armed with great recipes, which I had intently planned to make in expand of the family arrival, my Thanksgiving menu all the time ended up the same. Turkey, Instant Mashed Potatoes, Stove Top Stuffing, Ready to heat gravy, Pillsbury crescent rolls and of course, the green bean casserole. Yikes.. Could it get any less gourmet? Thankfully the family all brought desserts and appetizers!

Pillsbury Crescent Rolls Recipe

Why you may wonder did everybody continue to make the trek for Thanksgiving year after year? I can authentically tell you it was not for the food. As a "Type A" personality, I figured out early that I must overcompensate for my poor cuisine skills. I turned the focus of Thanksgiving dinner from Food to Fun. I knew after the first year, that it was a smart move. No one even cared about what they ate, as we had way too much fun with dinner table favors and games, followed by after dinner entertainment.

Fun and Funny house Thanksgiving Celebration Ideas

To start with, I all the time find a way to make sure we all eat together. Even if it means squeezing chairs, adding card tables or going to the ultimate of engaging furniture from the dining room into the living room. Next, I make table favors for everybody that also serves as place cards. It could be as easy as a Holiday Cd with a personalized Cd cover to a photo mug. After that, I plan a game that all can play while we are eating. While Turkey Trivia is all the time fun, "Turkey Tunes" is another favorite. Like "Millionaire", they can use family lifelines if they need help and of course, there are prizes for one and all. It is great fun and keeps everybody engaged and talking and laughing.

The final recipe for Thanksgiving fun... I plan after dinner entertainment. There is nothing worse than the lull after a big dinner. We pull out the desserts, have the coffee ready to go and lastly, announce the evening's activity. It is so much more fun than having everybody head off to his or her chair for a nap! The activities have ranged from "Gobble, Gobble Bingo" to our favorite family auction game that helps us to kick off the holiday shopping season, "Hold or Swap". Turkey "Hold Em", a holiday version of the poker game "Texas Hold 'Em" was great fun one year. Ask any of our family about Thanksgiving and they will never talk about the turkey but laugh as they recall their favorite Thanksgiving game. It is a tradition that has spanned a decade and made us all thankful each Thanksgiving for the fun we have together as a family. I have shared many of these game, favor and performance ideas at Celebration Ideas Online. Feel free to use them to create your own family Thanksgiving Fun and traditions that will make great memories. If you are authentically blessed, you will be able to hit the Trifecta by creating Great Memories, Great Food and Great Fun!

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Creative Lunch Ideas

Are you caught in a peanut butter and jelly rut? It is remarkable how that sandwich of yummy goo can stunt lunch-time creativity! Today I hope to inspire some creativity and help you reclaim your lunch time menu.

French Bread

This seemingly plain loaf of bread makes some delicious creations that are exquisite for lunches. Slice in half to make:

French Bread Pizza- spaghetti sauce, pepperoni and cheddar or mozzarella cheese.

Olive Bread- This is can be a side for spaghetti. I wouldn't advise eating by itself as you need more protein that just the small amounts of cheese on it.

Instead of Fast Food:

A favorite meal we have stemmed from when we lived in Germany. Eating out was very high-priced and we tried to reserve it for fun, planned days or events. Sometimes, we would be out to late to get dinner going, but I did not want to take the house to eat out. I would stop by the E-Mart and bought Brotchen (hard rolls), freshly sliced salami, Gouda cheese slices, onions, lettuce, tomatoes and seasoned cream cheese. We also would get chocolate milk as a extra treat.

This yummy dinner cost me a fraction of the cost of eating out at a restaurant. We took this home and sliced the vegetables and put the sandwiches together in less than five minutes.

Since then, I do the same thing instead of eating out for dinner. I find German bakeries here in the States if I can, and if not, I just get rolls. Sometimes we'll grab a bag of lettuce for a side salad.

Boboli Pizza Crusts

Mexican pizza- ground beef, jar salsa, top with cheddar cheese

Regular pizza

Soups & Salads

Soups and salads include digestive enzymes that help our bodies break down the heavier meals better. This is a suspect why restaurants serve these first. It's something to remember the next time you dine out and help your body a itsybitsy more by eating a soup or salad before the main course.

My house and I are on a gluten free diet and I am on a very accurate diet that restricts a lot of separate foods. Some of these salads are our tried and true favorites.

Chicken Doritos Salad

My favorite salad: canned chicken, goat cheese, lemon juice, olive oil and oregano sprinkles.

Southwest Salad

Soups:

Brunswick Stew (See the method in the free sample eBook on our website.)

Chicken noodle with grilled cheese

Taco soup

Spicy Chicken

Ham and Potato Soup

Tortillas:

Slice of American cheese and heat in the microwave

Peanut butter and honey

Fry them up and sprinkle cinnamon and sugar or honey (eat with protein!)

Make a "wrap"- chicken nuggets, coleslaw or lettuce, mayo...serve with fries!

Make a "Big city Burrito"- Large wraps (spinach or tomato) beans, rice, shredded chicken (crock-pot), white American cheese, salsa verde (green)

Tortilla Roll-ups: cream cheese, 1 sm can green chilis, chopped, ½ small can chopped jalapenos, 1 can chicken breast, roll em up!

English Muffins

Pizza (again)

Egg McMuffin- butter on both sides...large packages of Canadian bacon at Sam's Club, fried egg, all American cheese

Bagels

1 whole wheat bagel

cream cheese

2 slices ham or favorite lunch meat

lettuce

Tomato

alfalfa sprouts

In Germany, these were part of McDonald's breakfasts and were my Favorites!

Double Duty Meals:

Just like Rachel Ray has duplicate duty meals in her cookbook, I like to do these once a week too. Some ideas she had were to make this Mexican bean and rice dish for dinner. The next meal you use the leftover mixture to fill green or chili peppers. She has many other ideas as well. Here are some of mine:

Put a whole chicken the crock-pot the night before and eat the chicken for lunch, leaving the bones and extras to close cooking in water during the rest of the day. Take the bones out and use the chicken broth for cooking rice or a soup for dinner.

Bake potatoes for lunch...potato salad for dinner!

Thinking face of the "Box"- Or Inside Rather

We love new and creative ways to eat mac and cheese! Here are some that we have tried or heard of:

Tuna- add a can of drained tuna fish.

Peas- Cook the peas in the extra water macaroni water and then add to the pasta when cooked.

Ketchup- sometimes I add some ketchup in my bowl of mac and cheese- mmm!

Chicken and salsa- add a can of drained chicken breast and 1 cup of salsa--ole!

Chili Mac- mix a can of chili in with the complete mac and cheese

Topping: Top with crushed Ritz crackers

Serve With:

Deep fried tator tots! Dip them in Bbq sauce.

Salad

Salmon or chicken

Or Octopus (boiled hot dogs with sliced "legs")

Other Ideas:

Rice and refried beans (rice cooker- best invention ever!)

Spaghetti- are you getting tired of the same old thing? Make it green olives instead of mushrooms- Superb! Salt and tastes good than mushrooms

Cold Chicken Salad with crescent rolls

Sides:

I all the time have a large package of bungalow cheese

Cottage cheese is great with:

Peaches

Pie filling

Mandarin oranges

Sunflower seeds

Others:

Raw vegetables

Olives

Dessert

Graham crackers with icing (strawberry)

Homemade popsicles

Peanut Butter & Chocolate Spread

And finally, if you are having a bad day and your cupboards are getting bare, go to the web- type in ingredients and see some ideas of meals to make.

Keep a list of lunch menu ideas (30 days worth) printed on paper and put inside a sheet protector and tape it to the inside of your cupboard, just in case.

how you can help Creative Lunch Ideas how you can help

What's For Dinner? 30-Minute Menus For 2010 - 7th Edition

This is the 7th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to build the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.

We have snow in Atlanta - lots of snow! I spent Friday showing my 18-month granddaughter the snow instead of posting this week's menus. While I am sorry for the delay, we had great fun (and priorities are priorities after all!). I hope you enjoyed your snow day, too.

The menus this week are quick and easy to prepare plus they will warm-up everybody at your table and keep your wallet happy as well. I love to serve the Meatball Stew (Tuesday) in the biscuit bowls because everybody just smiles when they see them. The Weeknight Seafood Bouillabaisse (Thursday) is naturally great when served with a warmed baguette to soak up the last bits of soup in your bowl.

Sunday is Valentine's Day. I will be serving a romantic steak evening meal to set the mood. The appetizer policy will be 'Easy Elegance': Brie Wedge with Mango Chutney; Smoked Salmon with Cucumber Dill Dip; Grapes, Endive, Snow Peas, Asparagus Spears; Blue Cheese Sesame Seed Crackers, uncomplicated Water Crackers; and Citrus Stuffed epicurean Olives for some jazz. This way I will have the time (and energy) to enjoy the evening too!

You will find that I use several cooking methods, mix and match, to get evening meal on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your beloved made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday: Valentine's Day
Fillet Mignon with Bleu Cheese Topper (Panko bread crumbs)
Baked Potatoes (microwaved then baked to finish)
Caesar Salad (bagged salad mix)
Pots of Chocolate

Monday:
Eggplant Parmesan (vegetarian: jarred pasta sauce, purchased bread crumbs, shredded cheeses)
Pasta of option (boxed pasta)
Steamed Broccoli
Orange Crescents (canned crescent rolls, jarred orange marmalade)

Tuesday:
Meatball Stew (frozen meatballs)
Bread Bowls (refrigerated biscuits)
Fruit Salad with Yogurt Dressing (purchased yogurt, canned Mandarin oranges, pear slices, and pineapple)
Buckeye Chocolate Chippers (prepared cookie dough, canned chocolate frosting)

Wednesday:
Mexi-Mac Chicken with double Cheese (cooked or canned chicken, buy extra for Friday; boxed mac&cheese mix, shredded cheese)
Fresh Green Beans
Cookie S'mores (purchased jumbo cookies buy extra cookies for Thursday; bagged chocolate morsels, mini-marshmallows)

Thursday:
Weeknight Seafood Bouillabaisse (cleaned and deveined shrimp, jarred picante sauce, and canned crab, clams, mixed vegetables, and tomatoes)
Rolls or Baguette of Choice
Cookie Ice Cream Sandwiches (purchased jumbo cookies and ice cream)

Friday:
Hot Chicken Salad (cooked or canned chicken, jarred chutney, canned pineapple, bagged salad greens)
Sliced Apples with Grapes
Chocolate Nut Toffee (boxed graham cracker crumbs, chocolate morsels)

Saturday:
Slow Cooked Pulled Pork (crock pot; bottled Bbq sauce and mushroom gravy)
Buns and Condiments (purchased buns, jarred condiments)
Black-Eyed Pea Salad (canned peas, corn, and chilies)
Banana Pudding (instant pudding mix, purchased vanilla wafers)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

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What's For Dinner? 30-Minute Menus For 2009 - 21st Edition

Crescent Roll Recipes - What's For Dinner? 30-Minute Menus For 2009 - 21st Edition The content is nice quality and helpful content, Which is new is that you never knew before that I know is that I have discovered. Before the distinctive. It's now near to enter destination What's For Dinner? 30-Minute Menus For 2009 - 21st Edition. And the content associated with Crescent Roll Recipes.

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Wow! This is Memorial Day weekend. Can you believe it? I hope you have a great weekend planned.

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How is What's For Dinner? 30-Minute Menus For 2009 - 21st Edition

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I will be hosting a Memorial Day Bbq in our local park. The Mixed Grill Bbq will be just exquisite because I can make-and-take it to the park in (you guessed it) 30 minutes - flat! The meal is very transportable so you can take it where ever you are going, too.

For our appetizer policy while folks are gathering, we will have an At-The-Cheese-Ball appetizer course. This will be the exquisite accompaniment to our casual Bbq. The policy includes cheddar cheese balls; summer sausage with roasted garlic mustard; veg tray with sliced pears and spicy tomato salsa; tortilla chips, savory herb crackers, and honey roasted almonds.

You will find that I use any cooking methods, mix and match, to get supper on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can all the time substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Breast of Chicken en Croute (boneless, skinless chicken breasts, crescent rolls)
Roasted Brussels Sprouts & Pearl Onions (frozen pearl onions)
Egg and Tomato Salad with Pink Mayo
Pears Especialle (canned pears)

Monday (Memorial Day):
Mixed Grill Bbq Party
3-Bean Salad (jarred 3-bean salad)
Cole Slaw (bagged slaw mix, jarred slaw dressing)
Corn on the Cob
Potato Chips
Baked Beans (canned beans)
Grilled Fruit Skewers with Lemon Dip (purchased yogurt)

Tuesday:
Cream of Broccoli Soup (vegetarian)
Artichoke Crostini (jarred artichokes)
Caramelized Peaches

Wednesday:
Fiesta Chicken (boneless, skinless chicken breasts, Ro*Tel canned tomatoes)
Yellow Rice (boxed rice mix)
Mexi-Corn (canned corn)
Pear Salad (canned pears)
Banana Pudding (purchased vanilla wafers, instant pudding mix)

Thursday:
Meatball Stew (frozen meatballs)
Bread Bowls (refrigerated biscuits)
Fruit Salad (canned fruits)
Buckeye Chocolate Chippers (prepared cookie dough, canned chocolate frosting)

Friday:
Not-Your Mamma's Tuna Salad
Rolls
Lemon Phyllo Cups (phyllo cups, lemon pudding mix)

Saturday:
French Burgers with White Wine Sauce
Egg Noodles (purchased noodles)
Asparagus
Peach Melba Parfaits (purchased ice cream, canned peaches, jarred raspberry jam)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

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Planning The exquisite glutton Italian Meal

Whether you are having guests over for dinner or just want to put in order an Italian meal, comprehension all of the discrete courses complicated will truly help to originate an authentic perceive for everyone. Also keep in mind that Italian meals are incredibly flexible and you do not have to serve every policy especially for a casual dinner.

Antipasti

Appetizers or antipasti meaning "before the meal" are not always vital especially for meals consisting of any courses. However, for holiday gatherings or special occasions, antipasti plays an important role and should be discrete adequate to request for retrial to everyone's taste buds.

Primi Piatti

The first course, or courses, known as primi piatti are regularly soups or perhaps pasta, potatoes, or rice based dishes. Risotto is a base first policy as are gnocchi or dumplings depending on the main entree being served.

Secondi Piatti

Secondi piatti, the second policy or main entree, is regularly some type of small meat or poultry based dish. Seafood may also be served as the second policy if it is fresh and in season.

Insalata

Salads are typically served in Italy after the final policy has been eaten and cleared away from the table. In addition to insalata, you may also want to serve contorni, or a side dish consisting of cooked vegetables served at room temperature. Insalata are perfect for cleansing the palate and making ready it for the final course, dolci, arrives.

Dolci

Allow guests to indulge themselves in a few former Italian desserts after dinner that is, of course, if they still have room. If the meal was heavy, supply frutta, or fresh fruits kept cold in bowls of ice or ice water or if you prefer, have a few types of dried fruits along with small bowls of nuts for guests to nosh on.

Then, a fresh pot of espresso will top off the meal nicely and warm guests before leaving for the evening.

Cranberry Pizza Appetizers Recipe

What You Need

2 8 ounce cans refrigerated crescent style dinner rolls 2 8 ounce packages brie cheese, rind removed 1 1/2 cups whole berry cranberry sauce 1 cup pecans, chopped

How to Make It

Preheat the oven to 425 degrees Fahrenheit.

Lightly grease 2 pizza pans with nonstick cooking spray and set aside.

Unroll the crescent style dinner rolls and detach into triangular shapes. Place the pieces on the treated pizza pans with the narrow ends pointing in toward the center.

Press the pieces of dough to thin them out until the edges of each are touching one another.

Bake the dinner rolls 1 pan at a time for about 5 minutes or until they start to turn a light golden brown color.

While the rolls are baking, cut the brie cheese into half inch sized cubes.

After baking the rolls, sprinkle each with cheese and spoon the cranberry sauce evenly over each. Distribute the chopped pecans around the "pizzas" and bake for about 6 to 8 minutes or until the cheese has melted and the crust is golden brown.

Allow the cranberry pizza appetizers to cool slightly before cutting into wedges and serving.

Serves 12.

additional hints Planning The exquisite glutton Italian Meal additional hints

Chicken and Broccoli Braid (And It's Diabetic Friendly, Too!)

Crescent Roll Recipes - Chicken and Broccoli Braid (And It's Diabetic Friendly, Too!) The content is nice quality and helpful content, Which is new is that you just never knew before that I do know is that I have discovered. Prior to the unique. It's now near to enter destination Chicken and Broccoli Braid (And It's Diabetic Friendly, Too!). And the content associated with Crescent Roll Recipes.

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If you are tired of fixing chicken in the same old ways and want to surprise your family and/or friends with something different, this Chicken Broccoli Braid method is for you! Not only does it make a pretty presentation but it is approximately a meal by itself. This one dish contains your meat, veggies, dairy, and bread all-in-one. Just add a salad and a straightforward dessert, if desired, and you have your meal!

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How is Chicken and Broccoli Braid (And It's Diabetic Friendly, Too!)

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Chicken 'N' Broccoli Braid

2 cups cooked chicken breast, cubed

1 cup chopped fresh broccoli

1 cup shredded reduced-fat cheddar cheese

1/2 cup chopped red bell pepper

2 tsp dill

2 garlic cloves, minced

1/4 tsp salt

1/4 cup reduced-fat mayonnaise

1/4 cup reduced-fat plain yogurt

2 tubes refrigerated reduced-fat crescent rolls

1 egg white, lightly beaten

1 tbsp slivered plain almonds

Preheat oven to 375 degrees. In a large mixing bowl, join chicken, broccoli, cheese, red pepper, dill, garlic and salt. Stir in mayonnaise and yogurt. Unroll both tubes of crescent roll dough onto an ungreased baking sheet and press together forming a rectangle. Seal seams and perforations. Place chicken aggregate down the town third of the dough. On each long side, cut dough 3-inches toward the town and about 1 1/2-inch intervals, forming strips. Bring one strip from each side of filling and pinch ends together to seal. Repeat the process until reaching the end. Pinch ends of loaf on both ends to seal in the mixture. Brush top with egg white and sprinkle almonds over the top. Bake for 15-20 minutes until the crust is golden brown and the filling is heated through.

1/8 of this method has 28 g carbs and 19 g protein.

Serve with a salad and you have a meal!

Enjoy!

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Deer Season animated - Easy Venison Recipes

#1. Deer Season animated - Easy Venison Recipes

Deer Season animated - Easy Venison Recipes

If you live anywhere near a hunter or hunting area, then chances are you are going to get some deer meat. There are some great, easy recipes besides the old, tried and true-deer chili, deer stew, deer roast with vegetables, deer stroganoff, grilled venison tenderloins or chicken fried deer steaks with gravy and mashed potatoes.

Deer Season animated - Easy Venison Recipes

Deer Jerky

You aren't a true deer epicurean unless you have tried to make your own deer jerky. You don't have to have a dehydrator; you can use your oven, set on 200-250, with a hot pad stuck in the oven door to let the moist air out. It can take anywhere from 5-10 hours, depending on how chewy you want it. You can use the meat from the ribs, the flank steaks and the scrap meat that doesn't end up ground in hamburger or sausage for this. Keep in mind that the meat you start with, ends up about a half or two thirds less after drying. Marinate ¼ inch strips and pieces overnight, in some liquid smoke, Tabasco sauce, Worcestershire sauce, soy sauce, a microscopic seasoning salt, garlic powder and onion powder. Next day, spread meat on wire rack, foil underneath and put in oven until done, 5-10 hours.

An easy appetizer is Venison Cherry Spread

1 pkg. Of softened cream cheese, ¼ to ½ cup of dried or fresh crushed cherries or pie filing and leftover cooked venison, roast or ground, (and a few red pepper flakes if desired for heat) and spread on crackers.

Venison Roll-ups are someone else easy appetizer

Simply slice steaks with the grain to make thin morning meal steaks. Roll nearby two or three asparagus or green onions, or one of each and collect with a moistened toothpick and throw on the grill until the meat turns brown.

Venison Roast Pizza is an easy leftover meal

Get a cooked, prepared pizza dough, or use a loaf of flatbread or French bread, split. Mix 1 pkg. Of softened cream cheese with a tablespoon each of: horseradish sauce, ranch dressing, Italian dressing and spread on pizza dough or bread. Top with leftover venison roast or cooked ground venison, onions, pepper, olives or mushrooms, as desired, top with Italian blend or mozzarella cheese, bake at 350 until golden brown and cheese melts.

Crescent roll Venison Lasagna pie

Take 2 rolls of crescents and open on a pizza pan or (large round baking pan), spread with tips outward, like a sun shape. Mix together: ½ pound of venison, ½ pound sausage, tomato sauce, onions, peppers and green and black olives, and one pack of dry ranch dressing, prepared as instructions. Once mixed, place in the center of the "Sun", top with shredded cheese, fold all the points towards the middle, and bake at 375 until golden and inside is bubbly.

Venison bungalow Cheese Pie

Mix 1 pound of ground venison, mushrooms and onions together and put in a 9" frosty pie shell. In a cut off bowl, beat 2 eggs and add 1 cup of bungalow cheese and pour over the top of the meat mixture. Bake at 350 for 30-40 minutes until set, or top blend turns golden brown.

Whether you're an avid hunter or just man who enjoys the offerings of a hunter you are sure to impress somebody with these easy venison recipes.

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Kid's morning meal Meals

Breakfast is an valuable part of a corrective lifestyle. breakfast is especially prominent for kids who need lots of vitamins and mineral to start their day. These breakfast recipes are straightforward to put in order but are packed with valuable nutrients a child needs. put in order the recipes in the evening and put them into the refrigerator. This way the kids can pop them in the oven an enjoy a warm breakfast.

Cinnamon-Sprinkled French Toast

Ingredients:2 Large eggs 2 tablespoons milk, fat free 1/2 teaspoon cinnamon 1 teaspoon soft butter 4 teaspoon light pancake syrup
Instructions:

1. Crack two eggs into flat-bottomed bowl

2. Thoroughly whisk in milk and cinnamon

3. Dip bread slices, one at a time, into egg aggregate in bowl

4. Wet both sides

5. Re-dip until all the egg aggregate is absorbed into the bread

6. Heat large, non-stick skillet over medium heat

7. Add butter

8. Place dipped bread slices in skillet

9. Cook for 2½-3 minutes per side, or until both sides are golden brown

10. Drizzle the toast with syrup

11. Serve when warm

Fruity Granola Yogurt Parfait

Ingredients:

1/2 granola 3/4 cup vanilla or plain yogurt 1/2 cup fresh blueberries, raspberries, or sliced strawberries or bananas You can use freezing if fresh is not available Measure out all ingredients to be used Provide stemware or clear drinking glass or bowl Layer ingredients any which way you choose In the glass add half of granola, yogurt, and fruit, then repeat Eat with a long spoon

Note: Commercially available granola is often toasted with oil and honey, making it high in calories.

Sticky Carmel Pecan Rolls

Ingredients:

1/4 cup fat-free caramel flavored sundae syrup Cooking spray 1 can refrigerated reduced fat crescent supper rolls 1/4 cup firmly packed brown sugar 2 tablespoons finely chopped pecans 1/2 teaspoon ground cinnamon
Instructions:

1. Preheat over to 375 degrees

2. Coat muffin cups with cooking spray

3. Spoon 1-1/2 teaspoon syrup onto 8 muffin cups

4. Set aside

5. Unroll dough: isolate into 4 rectangles

6. Combine brown sugar, pecans and cinnamon

7. Sprinkle sugar aggregate evenly over each rectangle

8. Press aggregate gently into dough

9. Beginning at 1 long edge - roll into 6 slices

10. Pinch ends of dough to seal

11. Cut each roll into 6 slices

12. Place 3 slices, cut sides down into ready muffin cups

13. Bake at 375 for 14 minutes

14. Run knife colse to edges of cups; invert into a platter

Makes 8 servings - fat 172

Breakfast Pizza formula with Strawberries

Ingredients:

1 holder (10-count size) refrigerated biscuits 1 Orange 1 holder (8 ounce size) light cream cheese, softened 5 teaspoons Honey, divided 1/2 liter Basket fresh strawberries, stemmed and halved
Instructions:

1. Preheat oven to 400F

2. Stack 2 biscuits

3. Roll biscuits out to a 6-inch circle, 1/8-inch thick

4. Place on un-greased baking sheet

5. Prick all over with fork

6. Repeat with remaining biscuits to make 5 circles in all

7. Bake until golden, 6 to 8 minutes; loosen and cool slightly

8. Finely grate peel from orange

9. In bowl combine cheese, orange peel plus 3 teaspoons of the honey to blend

10. Set aside

11. Juice orange into large bowl

12. Add strawberries and the remaining honey

13. Toss

14. Increase oven climatic characteristic to 425F

15. Spread biscuits with cheese to within 1/2 inch of edges

16. Bake until cheese edges brown lightly

17. Top with drained strawberries. Serve warm

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What's For Dinner? 30-Minute Menus for 2010 - 49th Edition

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This is the 49th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to fabricate the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.

What's For Dinner? 30-Minute Menus for 2010 - 49th Edition

Merry Christmas! The week has ultimately arrived and with great gusto here in Atlanta. It is very cold with a few, scattered snow flurries - indubitably putting the feel of Christmas in the air! No matter what your plans are, the menus this week will have you enjoying the season rather than 'bah humbugging' over what to serve for dinner.

The Christmas Eve menu of a Sausage Roll is a house tradition for us. The Sausage Roll can be made earlier in the day to be ready when you are whether after a mid-night mass or house gathering.

For Christmas Day, I am serving a grand Garlic and Rosemary Rubbed Prime Rib with Mushroom Sauce and Mashed Potatoes. My house will be joining me so I will serve an appetizer course consisting of: a Brie Round and Mild Cheddar Wedge with Pomegranate Cranberry Chutney; Pate; Endive, Asparagus Spears, Bell Peppers, and Melon with Artichoke Pesto; Whole Wheat Mini Toasts and uncomplicated Water Crackers; Kalamata epicurean Olives This appetizer course will be an awesome start to our fine Christmas Dinner.

You will find that I use several cooking methods, mix and match, to get supper on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your beloved made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Turkey Breast with French Country Gravy (crock pot; jarred Alfredo sauce; save some turkey for Tuesday and Thursday)
Long Grain and Wild Rice (boxed rice mix)
Green Beans
Pound Cake Torte (purchased pound cake, ready frosting)

Monday:
Quick Minestrone Soup (vegetarian; dried tortellini, canned tomatoes, mixed veggies, and white beans)
Pear Salad (prepared mayo, bagged shredded cheddar cheese; save some cheese for Thursday)
Artisian Bread (purchased bread)
Cherry Cobbler (puff pastry, canned cherry pie filling; buy extra cherry pie filling for Saturday)

Tuesday:
Turkey a la King (turkey from Sunday)
Hot Biscuits (biscuit mix)
Strawberry Spinach Salad (bagged baby spinach, jarred salad dressing; save some spinach for Wednesday)
Apple Pie Parfaits (canned apple pie filling, purchased ice cream)

Wednesday:
Baked Fish Italianio (bottled sun-dried tomato salad dressing, bagged baby spinach)
Fettuccine with Parmesan Topper (boxed pasta)
Fresh Seasonal Fruit
Baguette
Sugar Cookie Kisses (prepared cookie dough, purchased chocolate candy kisses)

Thursday:
Turkey Taco Ring Bake (turkey from Sunday; refrigerated crescent rolls, shredded cheese, canned tomatoes)
Salsa and Sour Cream Toppings with Shredded Lettuce (jarred salsa, bagged shredded lettuce)
Refried Beans (canned beans)
Red Onion - Orange Salad (canned Mandarin orange sections)
Heavenly Hash (canned fruits, frosty whipped topping)

Friday: Christmas Eve
Sausage Roll (puff pastry)
Sugar Snap Peas with Vinaigrette
Peach Tarts with Almond Crunch Topper (canned peaches, ready pie crusts)

Saturday: Christmas Day
Garlic and Rosemary Rubbed Prime Rib (crock pot, boneless rib eye roast)
Mushroom Sauce
Mashed Potatoes (steamers or instant mashed potatoes)
Brussels Sprouts
Waldorf Salad
Rolls of Choice
Cherries Jubilee (canned cherry pie filling, purchased ice cream)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

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What's For Dinner? 30-Minute Menus for 2010 - 44th Edition

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continue reading this What's For Dinner? 30-Minute Menus for 2010 - 44th Edition

This is the 44th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to design the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.

What's For Dinner? 30-Minute Menus for 2010 - 44th Edition

How is your fall going? Our fall has been truly marvelous! We have had cold nights with crisp, clear days. This weather makes me want to stay out-of-doors as much as possible. This week's menus will allow me to do just that! I hope you can enjoy the great fall weather where you are, too!

Sunday's Meatloaf Timbales with Mushroom Sauce a great firm menu. If you are hosting a dinner, I recommend the following appetizer course for an elegant start to this meal: a Brie Round with Mango Chutney; Smoked Salmon and Grapes, Endive, Snow Peas, Asparagus Spears with Cucumber Dill Dip; Blue Cheese Sesame Seed Crackers and easy Water Crackers; Citrus Stuffed connoisseur Olives.

You will find that I use several cooking methods, mix and match, to get evening meal on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can all the time substitute your popular made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Meatloaf Timbales with Mushroom Sauce (sliced mushrooms, canned minute tomatoes)
Baked Potatoes (microwave then place in oven to finish)
Tomato / Corn / Avocado Salad (cherry tomatoes, canned corn; purchase extra canned corn for Wednesday)
Almond Cherry Crisp (whole grain & almond cereal, cherry pie filling)

Monday:
Lasagna Florentine (vegetarian; frosty pastry strips, frosty spinach, jarred pasta sauce, shredded cheeses)
Hearty Greek Salad (jarred salad dressing)
Italian Bread
Chocolate Pies (prepared tart shells, instant pudding mix; purchase extra tart shells for Saturday)

Tuesday:
Hurry-Up Chicken Pot Pie (canned or deli chicken, biscuit mix, cream of mushroom soup, sour cream, frosty vegetable mix; purchase extra chicken for Thursday and extra sour cream for Wednesday and Saturday)
Sliced Tomatoes with Blue Cheese (crumbled blue cheese, bottled vinaigrette)
Blueberry Stacks (refrigerated crescent rolls, jarred blueberry jam)

Wednesday:
Taco Nite (taco seasoning mix, purchased taco shells)
Condiment Bar (jarred salsas, bagged lettuce shreds, shredded cheese)
Guacamole & Sour Cream Topper (purchased sour cream)
Corn & Black Bean Salsa (jarred salsa, canned corn, black beans, and chilies)
Banana Splits (purchased ice cream, canned whipped cream, jarred ice cream toppings)

Thursday:
Speedy Chicken Divan (canned or deli chicken, frosty broccoli and cheese mix)
Long-Grain White Rice
Fruit Salad (fresh, seasonal fruit; purchase extra fruit for Friday)
Apple Pie a la Mode (purchased apple pie and ice cream)

Friday:
Tempura Shrimp (cleaned and deveined shrimp)
Udon Noodles with Asian Dressing (purchased Udon noodles)
Steamed Julienne Vegetables (bagged julienned vegetables)
Fruit Baskets (puff pastry, canned whipped cream)

Saturday:
Beef Stroganoff (dried onion soup mix, canned sliced mushrooms, purchased sour cream)
Wide Egg Noodles (purchased egg noodles)
Broccoli
Caramel Apple Pies (purchased tart shells, caramel ice cream topping)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

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What's For Dinner? 30-Minute Menus For 2009 - 22nd Edition

#1. What's For Dinner? 30-Minute Menus For 2009 - 22nd Edition

What's For Dinner? 30-Minute Menus For 2009 - 22nd Edition

Is school out in your area? This is the first week of summer break for us so the menus are quick and easy to help put evening meal on the table quickly with all else going on now. I have also excellent thrifty menus to help with tight budgets.

What's For Dinner? 30-Minute Menus For 2009 - 22nd Edition

One of my beloved fast meal prep techniques is 'bake once - eat twice'. We are following that coming with the Eye of the Round Roast Beef on Sunday followed by the Beef and Vegetable Soup on Wednesday. No wasted food in this house!

You will find that I use any cooking methods, mix and match, to get evening meal on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your beloved made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Eye of the Round Roast Beef (crock pot; save some beef for Wednesday)
Peppercorn Sauce
Mashed Potatoes (frozen steamers)
Chop House Salad
Individual Boston Cream Tortes (puff pastry, instant pudding mix)

Monday:
Chicken Taco Ring Bake (refrigerated crescent rolls, shredded cheese, canned tomatoes)
Salsa and Sour Cream Toppings with Shredded Lettuce (jarred salsa, bagged shredded lettuce)
Refried Beans (canned beans)
Red Onion - Orange Salad (canned Mandarin orange sections)
Heavenly Hash (canned fruits, freezing whipped topping)

Tuesday:
Grilled Fish Packets
Potato Stacks
Slaw Wedges (jarred cole slaw dressing)
Pound Cake with Grilled Pear Topper (purchased pound cake)

Wednesday:
Beef Vegetable Soup (beef from Sunday, dried onion soup mix, canned tomatoes, freezing mixed vegetables)
Apple-Cheddar or Gouda Paninis
Blueberry Turnovers (refrigerated crescent rolls, jarred blueberry preserves)

Thursday:
Corny Chicken and Stuffing (boxed stuffing mix)
Steamed Zucchini
Gingerbread with Whipped Cream (boxed gingerbread mix)

Friday:
Beef-Broccoli Stir Fry
Rice
Sesame Cuke Salad
Phyllo Raspberry Creams (phyllo cups, pistachio instant pudding mix)

Saturday:
Quick Baked Ziti (vegetarian; jarred pasta sauce, shredded cheese)
Panned Spinach (bagged baby spinach)
Individual Cherry Streusel Pies (purchased tart shells, canned cherry pie filling, purchased ice cream)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

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What's For Dinner? 30-Minute Menus For 2009 - 23rd Edition

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her explanation What's For Dinner? 30-Minute Menus For 2009 - 23rd Edition

Summer if officially here - I hope you are enjoying every little of it! The menus this week are light and easy on the allocation to celebrate this remarkable time of year. I have included a 'cook once - eat three times' plan this week to help with tight budgets and keep cool during these hot summer months. If you have a orchad with fresh vegetables now, just add them to your menus for a great taste of summer.

What's For Dinner? 30-Minute Menus For 2009 - 23rd Edition

How will you show the dad(s) in your life how much you care? I am hosting a house gathering this year so I will be honoring several dads at once; we have 3 generations of dads in our house now. I will start our dinner off with an appetizer procedure which includes: a Camembert round; shrimp cocktail; a veggie tray of endive, snow peas, asparagus spears, and bell peppers; tamarind coconut curry sauce; pineapple chipotle salsa; 2 boxes of sea salt pita chips and 2 boxes uncomplicated water crackers; wasabi & soy sauce almonds. You guessed it - it will all go together in 30 minutes and be a great start to our Asian Stuffed Steak dinner.

You will find that I use several cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can all the time substitute your beloved made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday (Happy Father's Day!):
Asian Stuffed Steaks (bottled teriyaki sauce)
Fried Rice (boxed rice)
Sesame-Ginger Slaw (bagged slaw mix)
Unbaked Alaska (purchased pound cake, ice cream)

Monday:
Turkey Breast with Herbed Wine Sauce (crock pot; save some turkey for Thursday and Saturday)
Mashed Potatoes (frozen mashed potato steamers)
Green Beans with Mushrooms
Pecan Pie (purchased pecan pie, canned whipped cream)

Tuesday:
Baked Fish Italianio (bottled sun-dried tomato salad dressing, bagged baby spinach)
Parmesan Topped Fettuccini (boxed pasta)
Fresh Fruit
Baguette (purchased bread)
Sugar Cookie Kisses (refrigerated cookie dough, purchased chocolate candy kisses)

Wednesday:
Quick Minestrone Soup (vegetarian; dried tortellini, canned tomatoes, mixed veggies, and white beans)
Waldorf Salad
Crusty Bread (purchased bread)
Cherry Cobbler (puff pastry, canned cherry pie filling)

Thursday:
Chicken a la King (poultry from Monday)
Hot Biscuits (biscuit mix)
Strawberry Spinach Salad (bagged baby spinach, jarred salad dressing)
Apple Pie Parfaits ( canned apple pie filling, purchased ice cream)

Friday:
Grilled Pork Chops
Hobo Potatoes (canned potatoes)
Corn on the Cob
Grilled Pineapple Salad (canned pineapple slices)
Banana Cream Pie (vanilla wafers, instant banana pudding mix, frozen whipped topping)

Saturday:
Chicken Pot Pie (poultry from Monday; biscuit mix, cream of mushroom soup, sour cream, frozen vegetable mix)
Sliced Tomatoes with Blue Cheese (crumbled blue cheese, bottled vinaigrette)
Blueberry Stacks (refrigerated crescent rolls, jarred blueberry jam)

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How to Make Jiaozi

Jiaozi is a type of Chinese dumpling made with minced meat and chopped vegetables wrapped in a piece of thin dough. It can be boiled, fried or steamed. When fried, it is called a pot-sticker. This customary cuisine can be found in the north of China. On Chinese New Year's (Spring Festival) eve, manufacture and eating Jiaozi is a tradition in the north of China. At this time, all members of the family will get together to make and enjoy them. manufacture this special food is quick and simple, and is a remarkable way to bring a family together.

Instructions:

1. First make a easy oil and flour dough, then and roll the dough into small thin circles. This will be the Jiaozi's covers.

2. Place a full tsp of filling onto a Jiaozi cover.

3. Use a finger to dap the edges of the Jiaozi cover with water.

4. Form the Jiaozi cover into a crescent moon by folding the cover in half.

5. Press the edges to seal the dumpling.

6. Crimp the edges to make sure the edges are tightly sealed. To cook the Jiaozi, bring a pot of water to a boil. Gradually drop the Jiaozi into the boiling water and keep stirring with a pair of chopsticks to prevent them from sticking to one other and to the lowest of the pot. When the water comes back to a boil, add in half a cup of cold water. This is to prevent the dumpling from breaking up due to the over rolling boil. When the water comes back to a boil, the dumplings will float to the top. They are now ready to enjoy.

Vegetarian fillings

·Ingredients:

One cucumber

A large green pepper

Half a carrot

2-3cabbage leaves

5-6 mushrooms.

·Seasonings:

Chicken broth powder

Oyster sauce

Soy sauce to taste

Red pepper powder

Vegetable oil

·Make: Chop all the ingredients finely and add a tsp of salt, mix and get drain the water. This will make enough filling for about 40 small dumplings.

Cucumber and pork fillings

·Ingredients:

250g lean ground pork

250g cucumber

Bruised ginger

Scallions

Black fungus

Garlic

·Seasonings:

Salt

Monosodium glutamate

Vegetable oil

Sesame oil

Finely diced garlic

·Make: Mince the pork, and cucumbers. Steep the black fungus dice finely. Add the seasonings and mix well.

Radish Fillings with Three Delicacies

·Ingredients:

250g lean ground pork

100g dried shrimp

Black fungus

Shredded turnips

4 eggs

50g bruised ginger

Scallions

·Seasonings:

Salt

Monosodium glutamate

Vegetable oil

Sesame oil

Garlic

Pepper

Vinegar

·Make:Mince the pork, steep the black fungus, and cook the shredded turnips. Drain well, and mince. Combine all ingredients, and mix well Feel free to adjust the method to suit your family's taste. Jiaozi can be served with some noodles in a soup, or enjoy them with some a dipping sauce made of soy sauce, and vinegar, and finely diced peppers.

my review here How to Make Jiaozi my review here

Beef Roast - One Entree Served Many Ways

#1. Beef Roast - One Entree Served Many Ways

Beef Roast - One Entree Served Many Ways

My husband and I have been trying to lose weight, but we avoid the d-word -- diet. Basically we try to eat more raw veggies, more fruit, less sodium, and less fat. My mother, a stroke patient, needed softer foods with good mouth feel, easier to chew and swallow.

Beef Roast - One Entree Served Many Ways

Oh, and our pre-tween daughter, well, you can probably guess that she shuns most veggies and devours all the salt, fat, and sugar she can get. She's also singular about sauces and foods mixed together. About the only base bond here is that we all enjoy meat. Carnivores are us. How can one cook satisfy all of these needs?

Cook one entree, serve it many ways! Today the focus is on beef roast. This method is inspired by some that have floated nearby on the internet for a while, because prep is easy and the result is delicious.

Ingredients

onions, garlic, potatoes, carrots, and/or celery - cut into large pieces

1 beef roast (3-5 pounds) - rump or shoulder

1 can (10.75-ounce) cream of mushroom, cream of celery, or cream of chicken soup - low-fat or low-sodium as desired

2 cups ready beef bouillon, beef soup base, or canned beef broth

thyme (to taste)

marjoram (to taste)

salt and pepper (to taste)

Worcestershire sauce (to taste, optional)

1/4 cup sherry (optional)

cornstarch (optional)

Directions

Layer vegetables in the lowest of a large crockpot. Place roast on top of vegetables. Pour in cream soup and beef bouillon or broth. Cook on low for 6-8 hours, depending on your crockpot, until the internal temperature of the roast reaches 145 degrees F (medium rare) to 160 degrees F (medium).

When the roast approaches doneness, sprinkle in some thyme, marjoram, salt, pepper, and Worcestershire sauce (if using), to taste. Add sherry if desired. Allow flavors to blend for 15 minutes, then sample the au jus gravy and adjust seasonings as needed.

Remove roast from crockpot when it is done to the temperature you desire. Let it rest for at least 15 minutes before slicing, shredding, or chunking. Thicken au jus gravy with cornstarch, if desired. Now comes the creative part, customizing this roast to meet the needs of all family members.

Standard Diet Options

* Roast Beef dinner - Carve the roast in slices, then serve along with roasted veggies and gravy. Round out the meal with a salad and crescent rolls.

* French Dip Sandwiches - dispose slices or shreds of beef roast on buns or rolls. Add cheese, onion, and tomato slices as desired. Serve a bowl of au jus gravy along with each sandwich, for dipping. Also serve pickles, raw veggies, and a few chips on the side.

Soft Diet Options

* Beef with Mashed Potatoes - Chop beef into very small pieces, then slowly press the beef into a mound of mashed potatoes. Cover the potatoes with gravy. (The potatoes and gravy aid in the swallowing of the beef, for those who suffer from dysphagia (difficulty swallowing). Serve with pureed roasted veggies or soft canned veggies such as peas or carrots, slowly mashed.

* Vegetable Beef Soup - Place gravy and roasted veggies in a blender or food processor. Integrate until the blend is smooth. Stir in some beef broth or water, if needed, to accomplish desired consistency. Serve in a bowl or mug, garnished with a dollop of sour cream.

Child-Friendly Options

* Serve any of the options listed above, as per your child's preferences. Or if your child has no-food-can-touch-any-other-food syndrome, serve accordingly but insist he or she at least sample everything. If your child won't eat roasted veggies, substitute raw baby carrots and celery sticks.

My daughter just read this article. Enjoy her criticism along with me: "Eewww roasted veggies, eewww salad, yum beef, yum gravy." Check with your physician or other distinguished professional for exact dietary guidelines, especially for seniors, young children, and any family members with condition issues.

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What's For Dinner? 30-Minute Menus For 2010 - 33rd Edition

This is the 33rd edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to found the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.

Since it is still so hot and the kids are going back to school (and all the company that means), I have included a cook once - eat three times menu strategy this week. We can all be winners with our time, our budget, and our family. How great is that!

This Friday is the start of the Labor Day weekend. My house will arrive on Friday evening so I will have the Beef Vegetable Soup simmering on the stove as they come home. We will begin our celebration on Saturday night with house and friends with a Crab Boil. To accompany the meal, I will serve the Tex-Mex appetizer policy containing: Sharp Cheddar Wedge with Farm House Chutney; Buffalo Wings with Blue Cheese Dressing; Celery, Carrots, Ripe Olives, Sliced Apples on the Vegetable Tray; Tortilla Chips and easy Water Crackers; Smokehouse Almonds. This will be a grand meal with lots of fun for everyone!

You will find that I use some cooking methods, mix and match, to get dinner on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can always substitute your favorite made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday:
Fish in White Wine Sauce (frozen fish fillets)
Duchess Potatoes (instant garlic mashed potatoes)
Baby Peas (frozen peas)
Baked Tomato Halves
Coconut Cream Pie with Berries (prepared graham cracker crust, instant pudding mix; purchase extra berries for Thursday)

Monday:
Roast Beef and Vegetables (crock pot; save leftover beef for Wednesday and Friday)
Tossed Salad with Blue Cheese Dressing (bagged salad greens, bottled salad dressing)
Ginger Shortcakes with Caramelized Pears (baking mix, canned pears)

Tuesday:
Sauteed Chicken and Mushrooms (boneless, skinless chicken breasts or cutlets, sliced mushrooms)
Roasted Red Potatoes with Green Beans (frozen veggie mix)
Baked Granola Apples (purchased cereal)

Wednesday:
Shepherd's Pie (beef from Monday; instant mashed potatoes, canned mixed vegetables and soup)
Waldorf Salad
Cherry Fluff (canned cherry pie filling and pineapple, frozen whipped topping; purchase extr whipped topping for Thursday)

Thursday:
Tortellini Rustica with Fresh Vegetables (vegetarian; ready tortellini, grated Parmesan cheese)
Three Pepper Salad (jarred Italian salad dressing)
Quick Tortoni and Seasonal Berries (purchased coconut macaroon cookies and ice cream, frozen whipped topping)

Friday:
Beef Vegetable Soup (beef from Monday; canned vegetables and mushroom gravy)
Gouda or Cheddar Paninis
Blueberry Turnovers (blueberry jam inside crescent rolls with sugar glaze on top)

Saturday:
Crab Boil for a Crowd
Potato Salad (canned potatoes)
Spring Vegetable Salad (cherry tomatoes, bottled vinaigrette)
Individual Corn Puddings (canned corn)
Angel Food Torte (purchased angel food cake, instant pudding mix)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

additional hints What's For Dinner? 30-Minute Menus For 2010 - 33rd Edition additional hints

Make Dumplings the Easy Way

#1. Make Dumplings the Easy Way

Make Dumplings the Easy Way

I had two kind neighbors when I was a boy. On one side was a lady from Germany and on the other side a lady from Sweden. Both were widows and when a horse went by the house they would race for the dropping to put on their gardens. Both liked to cook for me but I preferred the cooking of Mrs. Mullins, the Swede. I especially liked her dumplings. Over the years I have tried to double her dumplings. I got close after trying all things I could find. Here is how I make dumplings roughly like hers.

Make Dumplings the Easy Way

When I started I view the dough was everything. So I tried everything. Actually, most recipes for dumplings have a simple dough. The incommunicable is not in the dough. What I have learned is that biscuit dough from the refrigerated branch at your grocer is just fine. I tried them all, even the sugary ones like cinnamon roll dough. Forget the cinnamon roll dough. It makes yukky dumplings. Use the crescent rolls or such. If the package does not divide de facto then just make sure you cut the sections you are going to use as dumplings into sections that are not too thick. I propose about 1/2 inch to 3/4 inch thick. You can also roll the dough into spheres to drop in your steaming, boiling pot.

I like to make my dumplings with chicken noodle/vegetable soup. My Swedish friend put them in tomato-based vegetable soup. The key is to over season the soup. Why? Because the flavor of the dumpling comes from anyone it can citation from the soup. Get the soup boiling at a good rate. Drop in the dumplings, pushing them gently down into the soup with a spoon. Put the lid on the pot and boil them for 20-30 minutes. Now turn them over and boil them for other span of 13-20 minutes. You want to make sure the dumplings are cooked through.

Now you should have great dumplings. If you have a hard dumpling, gray in color, it is not cooked properly. If I get one like that and the rest are fine, I give it to the dog. Not really. My son is a vet and our dog died.

Fly Old Glory!

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