Saturday, May 30, 2009
Tuesday, May 26, 2009
photo by Berny -5/25/09
Oh What A Night!
A soft wind blew, gently, whispering
Come, rest by me
The splendor of the sunset
Shimmering on the lake
Rippling water,
Serenity
Peaceful
Beautiful
Oh What a Night!
This is the view we saw from the banks of the lake not far from Amber & Ryan's home, and Kristin & Kyle's future home. This place is awesome. I am so wistful for a place like this to be near me. Accessible just by walking or a short drive. Is that jealousy? I hope not, just wistful thinking and I am so glad for them to have a place like this to retreat to.
Monday, May 11, 2009
Another 4-H Cook off Recipe that my daughter used. Very good
South-of-the-Border Beef Enchiladas. To make this dish even easier, buy Enchilada sauce instead of making your own tomato sauce. Works great and saves a lot of time.
1 14 ½ ounce can whole tomatoes, undrained ½ cup chopped onion
1 clove garlic, finely chopped ¼ cup chopped fresh cilantro
1/3 teaspoon crushed red pepper 2 teaspoons honey
1 cup low-fat or regular ricotta cheese ½ cup chopped green pepper
1 teaspoon ground cumin 6 (8”) flour tortillas
¼ cup shredded Monterey jack cheese
¼ cup shredded Cheddar cheese
1 ½ pounds lean Ground Beef, browned
1. Heat oven to 375 degrees. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
2. Place tomatoes, onion and garlic in blender or food processor. Cover and blend until smooth. Cook blended mixture, 2 tablespoons of the cilantro, honey and red pepper in 2-quart saucepan over medium heat 3 minutes, stirring occasionally.
3. Mix browned, Ground Beef, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread ½ cup tomato sauce in baking dish. Spoon ½ cup Beef mixture down center of each tortilla. Roll up tortilla; place seam side down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheese.4. Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted. Yield: 6 serving
South-of-the-Border Beef Enchiladas. To make this dish even easier, buy Enchilada sauce instead of making your own tomato sauce. Works great and saves a lot of time.
1 14 ½ ounce can whole tomatoes, undrained ½ cup chopped onion
1 clove garlic, finely chopped ¼ cup chopped fresh cilantro
1/3 teaspoon crushed red pepper 2 teaspoons honey
1 cup low-fat or regular ricotta cheese ½ cup chopped green pepper
1 teaspoon ground cumin 6 (8”) flour tortillas
¼ cup shredded Monterey jack cheese
¼ cup shredded Cheddar cheese
1 ½ pounds lean Ground Beef, browned
1. Heat oven to 375 degrees. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
2. Place tomatoes, onion and garlic in blender or food processor. Cover and blend until smooth. Cook blended mixture, 2 tablespoons of the cilantro, honey and red pepper in 2-quart saucepan over medium heat 3 minutes, stirring occasionally.
3. Mix browned, Ground Beef, ricotta cheese, bell pepper, cumin and remaining 2 tablespoons cilantro. Spread ½ cup tomato sauce in baking dish. Spoon ½ cup Beef mixture down center of each tortilla. Roll up tortilla; place seam side down on tomato sauce in dish. Spoon remaining tomato sauce over filled tortillas. Sprinkle with cheese.4. Bake uncovered 20 to 25 minutes or until tomato sauce is bubbly and cheese is melted. Yield: 6 serving
Sunday, May 10, 2009
This is a very good recipe that my daughter used in a 4-H cooking contests. Very Good!
Sweet-and-Sour Pork
1 medium onion, sliced into thin wedges 1 small green pepper, thinly sliced
1 small sweet red pepper, thinly sliced 1 garlic clove, minced
2 tablespoons cooking oil, divided 1 pound pork loin
2 cans (8 ounces each) unsweetened pineapple chunks, undrained
3 tablespoons cornstarch ½ cup corn syrup
¼ cup vinegar 3 tablespoons soy sauce
2 tablespoons ketchup
Hot cooked rice
In a large skillet or wok over medium high heat, stir-fry onion, peppers, and garlic in 1 tablespoon oil for 3 – 4 minutes or until crisp-tender. Remove vegetables; set aside and keep warm.
Cut pork into 3-inch x ½-inch x 1/8-inch strips; stir-fry over medium high heat in remaining oil for 5 – 7 minutes or until no longer pink.
Drain pineapple, reserving juice; set pineapple aside.
Combine juice and cornstarch; add corn syrup, vinegar, soy sauce and ketchup.
Add to skillet with pork, vegetables and pineapple. Bring to a boil; boil and stir for 2 minutes.
Serve over hot rice. Yield: 4 servings.
Sweet-and-Sour Pork
1 medium onion, sliced into thin wedges 1 small green pepper, thinly sliced
1 small sweet red pepper, thinly sliced 1 garlic clove, minced
2 tablespoons cooking oil, divided 1 pound pork loin
2 cans (8 ounces each) unsweetened pineapple chunks, undrained
3 tablespoons cornstarch ½ cup corn syrup
¼ cup vinegar 3 tablespoons soy sauce
2 tablespoons ketchup
Hot cooked rice
In a large skillet or wok over medium high heat, stir-fry onion, peppers, and garlic in 1 tablespoon oil for 3 – 4 minutes or until crisp-tender. Remove vegetables; set aside and keep warm.
Cut pork into 3-inch x ½-inch x 1/8-inch strips; stir-fry over medium high heat in remaining oil for 5 – 7 minutes or until no longer pink.
Drain pineapple, reserving juice; set pineapple aside.
Combine juice and cornstarch; add corn syrup, vinegar, soy sauce and ketchup.
Add to skillet with pork, vegetables and pineapple. Bring to a boil; boil and stir for 2 minutes.
Serve over hot rice. Yield: 4 servings.
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