potatoe, ham and brocoli bake
6 med potatoes
1 cup cubbed ham
1 cup of broccli
1 can cream mushroom soup
1/4 stick of butter
cup and half of vel chesse
1/2 cup milk
sliced potatoes thin. layer potatoe, ham, chesse and broc.
add butter and cream of mushroom soup. pour in 1/2 cup milk. bake at 350 for 40 till 50 minutes.

Here's a VERY easy and impressive appetizer.
Shrimp on a plate
1 package cream cheese, softened
1 bottle cocktail sauce
1 package frozen salad shrimp, thawed and drained
Spread cream cheese in an even layer on a plate or platter. Spread cocktail sauce over cream cheese. Sprinkle shrimp over cocktail sauce. Serve with Trisket crackers.
If you don't like shrimp you can use crab instead.

Coconut Cream Cheese Cake
Beat: 2 (8oz.) packages of softened cream cheese with 1 (16oz.) can cream of coconut (found near margarita mix)..... Beat in: 2 (3.4 ounce) packages cheese cake instant pudding (vanilla ,if you can't find it)..... Stir in: (14oz.) package flaked coconut.... .Fold in: 1 (8oz.) container frozen whipped topping, Thawed..... Pour into: 2 graham cracker pie crusts Chill 2 hours

GERMAN BLACK FOREST CAKE (Moved by Moderator)

2 c. + 2 tbsp. all-purpose flour
3/4 c. cocoa
3/4 tsp. soda
1/2 c. shortening
1 c. milk
3 c. whipping cream
1 (21 oz.) can cherry pie filling
2 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
3 eggs
1 tbsp. vanilla extract
1/4 c. + 2 tbsp. powdered sugar

Combine dry ingredients in large mixing bowl; stir until well mixed. Add shortening, eggs, milk and vanilla; beat mixture 3 minutes at low speed of electric mixer scraping bowl occasionally.

Grease two 9 inch cake pans lined on bottom with waxed paper. Pour batter into pans. Bake at 350 degrees F. for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool cake in pans 10 minutes. Remove from pans and cool completely. Split cake layers in half horizontally to make 4 layers. Make fine crumbs using 1 cake layer; set crumbs aside.

Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Place 1 cake layer on cake platter; spread with 1 cup whipped cream and top with 3/4 cup cherry pie filling. Repeat with second layer and then top with third cake layer.

Frost sides and top with whipped cream, reserving a small amount for garnish. Pat cake crumbs generously around sides of cake (there may be leftover cake crumbs). Spoon dollops of whipped cream around top of cake; spoon remaining pie filling on center of top. Chill well.

For topping instead of cake crumbs use shaved semi-sweet chocolate that comes in bars. Make a little more whipped cream and the use the 4th layer on cake.

quaker oatmeal cookies


2 cups brown sugar

1 cup shortening

2 eggs, beaten

2 cups sifted flour

3 cups Quick Quaker Oats

1 1/2 tsps. soda

1 tsp. salt

2 tsps. vanilla



Cream together the sugar and shortening. Add beaten eggs and vanilla. Sift flour with soda and salt, stir in Quaker Oats, and stir the dry ingredients into the batter. Beat well. Put 1/4 cup sugar into a small bowl. Dip fingers into the sugar, then pinch off a bit of dough and roll it to the size and shape of a walnut. Dip the ball into the sugar. Place balls on a greased cookie sheet about three inches apart. Bake at 375º for 12-15 minutes. This recipe makes four dozen large soft cookies, or it may be rolled, chilled, and sliced to make six dozen thinner crisp cookies.

Here is a recipe for.....

Homemade Spaghetti Sauce

2 pounds lean groud beef
1 large onion,chopped
2 tablespoons minced garlic
1 carrot, grated
1/2 green pepper, chopped
2 cans mushrooms, chopped
1 large can chopped tomatoes
1 can tomatoe sauce
2 small cans tomatoe paste
and also 1 can of (hunts or prego)
1 teaspoon Italian seasoning
1/2 teaspoon basil
1 tablespoons sugar
1 teaspoon salt
1/2 teaspoon black pepper
About 2 cups of water

Brown beef in large heavy pot. Add green pepper, onion, and carrot. Saute till tender. Add garlic, mushrooms, and canned tomatoes. Cook about ten minutes on med heat. Now add rest of ingredients and cook on low heat for about two hours. Stir occasionaly to keep from sticking to bottom of pot.

This makes alot of sauce, so you can freeze what you do not use right away.
I hope I have the ingredients right, because I never measure when I cook this recipe.
I also add carrots to alot of my meals, such as meatloaf and also chili.

Scrambeled Eggs-

Two eggs,Butter/pam.

Put in mesuring cup and stir. Then, pour eggs into buttered pan. Let cook till brown on each side,while putting half a hand full of salt and pepper.
Then, you have to do one more thing..... enjoy!!!!!!!!!!!

Rotisserie chicken salad

This is the recipe I used when working in Slatyfork, in recent weeks I have had several requests on how to make it.
I use white meat from a left over rotisserie chicken
tear chicken
Montreal chicken seasoning
Celery salt
green peppers and onions, finely chopped
mayo.

INGREDIENTS:
8 ounces sour cream
1 (8 ounce) container frozen
whipped topping, thawed
1 (5 ounce) package instant
vanilla pudding mix 2 cups whole milk
1 (16 ounce) package vanilla
wafer cookies
4 bananas, peeled and sliced

DIRECTIONS:
1. In large bowl combine sour cream, whipped topping, pudding mix and milk. Stir well. In the bottom of a bowl or other glass serving dish, put a layer of cookies, then a layer of pudding mixture, then a layer of bananas. Repeat until all ingredients are used. Refrigerate until serving.

(You may substitute fat free sour cream, skim milk, Free Cool Whip, and sugar free fat free instant pudding along with the lower fat Vanilla wafers for a healthier dish and it still tastes very good.)

yes i have found that Pillsbury Reduced sugar makes a cake with splenda in stead of using the water oil and eggs . use pumpkin pie in the small cans . just mix the cake with the pumpikn. u will need to wet your hands a little the batter will be thick like a brownin mix . put the batter in a cake pan spray with cooking spray a lite coat then just pat the batter out in the pan . bake as directed on the box. you can also get the frosting made with splenda. the only problem we have found is that it is hard to find the cake mix. but i found some in walmart in covington va and in harrisonburg va. but the cake is just like a brownie , my mom is a diabitac and we make is all the time . and believe it . it is only $1.00 a box or 2boxes for 2.00 dollars. i hope u can find some and enjoy . it also good for weight watchers

Crust

1-3/4 cups of all-purpose flour
2 tsp baking powder
1/3 cup sugar
6 Tbsp cold, unsalted butter, cut into small pieces
1/8 tsp salt
1/4 cup milk

Filling:

1/3 cup raisins
2 Tablespoons rum
3 eggs, separated
6 Tbsp softened, unsalted butter
1/2 cup sugar
3 Tbsp flour
1 pound Quark
1 cup sour cream
1/4 tsp cream of tartar
salt

Meringue:

2 egg whites
1/4 tsp cream of tartar

Preparation:

Preheat the oven to 350 degrees. Butter the bottom and sides of a 10-inch spring form pan.

To make the dough, cream the butter and sugar.

Sift the flour, baking powder, and salt together.

By hand, mix the flour mixture into the butter mixture, then add the milk, stirring after each addition only long enough to combine.

Press the dough into the spring form pan.

To make the filling, soak the raisins in the rum for a half an hour.

Combine the egg yolks, butter and sugar in the bowl of an electric mixer and beat 5 minutes, or until light.

Add the flour, cheese, and sour cream and mix on low, just until mixed.

Remove the raisins from the rum and stir them into the filling mixture.

In a different bowl, beat the whites until stiff, adding a pinch of salt at the beginning and 1/4 tsp cream of tartar after the foam has begun to develop.

Fold the whites and the rest of the filling together until well mixed.

Make the meringue for the top by beating the two remaining whites with a pinch of salt at the start and adding 1/4 tsp cream of tartar after the foam has begun to develop.

Spread the meringue evenly over the top of the cake pan. Bake for an hour and 10 minutes.

Let cool on a rack for an hour and refrigerate for 4 to 6 hours before serving.

I have no idea what quark is but I am sure someone might know. I never made the recipe but it sounds good.

Quark (or qvark) is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese. It is soft, white and un-aged, similar to Fromage frais. It is not the same thing as cream cheese or cottage cheese. It is distinctly different from ricotta because ricotta (Italian: recooked) is made from scalded whey. Although common in Europe, quark is extremely rare in the United States. A few dairies manufacture it however, and some specialty retailers have it available. In Canada quark (firmer East European variety) is available as "baking cheese

THIS TASTES JUST LIKE APPLE PIE.....YOU WON'T BELIVE IT!!!!

Zucchini Apple Crisp

8 C. peeled, seeded, and chopped zucchini (large ones are best)
2/3 C. lemon juice
1 C. sugar
1 tsp. ground cinnamon
1/2 tsp ground nutmeg

Crust:
4 C. all-purpose flour
2 C. sugar
1 1/2 C. cold butter or margarine
1 tsp. cinnamon

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15 to 20 minutes or until zucchini is tender. Add sugar, cinnamon, and nutmeg and simmer 1 minute longer. Remove from heat and set aside.

For crust, combine flour and sugar in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup mixture into zucchini mixture to thicken.

Press 1/2 of remaining mixture into a greased 15 X 10 X 1/2 inch baking sheet. Spread zzucchini mixture over top. Crumble remaining crust mixture over zucchini and sprinkle with cinnamon. Bake at 375 deg. for 35 to 40 minutes or until golden and bubbly.
ENJOY!!

APPLE PIE FILLING
4 1/2 Cups Sugar 1/4 Teaspoon Nutmeg
1 Cup Cornstarch 3 Tablespoons Lemon Juice
2 Teaspoon Cinnamon 1 Teaspoon Salt
In pan, blend the sugar, cornstarch, cinnamon, nutmeg and salt. Stir in 10 cups water. Cook until bubbly. Add lemon juice. Pack raw, sliced apples in jars, leaving 1" headspace. Fill with cooked mixture. Process in hot water bath for 20 minutes for quarts and 15 minutes for pints. Makes 8 quarts. Very Good.

Here is a one dish easy meal. For those who dont have picky kids tis is real good. We love it and hope you do as well.

Shepards Pie

1 or 2 lbs. hamburger cooked and drained
1 or 2 lbs frozen mixed vegetables
make your own brown gravy or you can use 2 pks of brown gravy mix
cream cheese or blue cheese
3 or 4 cups of shredded mild cheddar cheese
your own mashed potatoes or 6 servings of instant mashed potatoes
preheat oven to 350
cook the hamburger and drain it well add in the frozen vegetables and cook for five more min. while the hamburger is cooking have your gravy and mashed potatoes cooking. after cooking the hamburger and vegetables for 5 min together put into large 13 x 9 baking dish stir in 3/4 of the gravy and as soon as your mashed potatoes are done stir in and mix until the cream cheese or blue cheese is melted also add some of the shredded cheese and mis in well. then top the mixture with the mashed potatoes and cover with foil and bake 15 min. uncover and sprinkle the top with shredded cheese and bake another 5 min or so till it is melted nicely. i susally have leftover potatoes and gravy and they like to add it as a side. enjoy

This is one of many from a google search
By Diana Rattray, About.com
This is a delicious butternut squash pie with the flavors of brown sugar and cinnamon, and it's sure to bring a smile to your face. Try it instead of pumpkin pie at the next holiday dinner or get-together.
Ingredients:
1 unbaked and chilled 9-inch pie shell
1 large butternut squash, cooked and pureed, about 1 1/2 cups pureed squash
1 cup light brown sugar, firmly packed
3 large eggs
3/4 cup evaporated milk or half-and-half
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon salt
2 tablespoons all-purpose flour
1 tablespoon melted butter
1 teaspoon vanilla
Preparation:
To cook squash:
Cut the squash in half lengthwise; remove stem and scoop out the seeds. Place the squash, cut side down, on a foil-lined oiled baking pan; add about 1/2 cup of water to the pan. Cover loosely with foil and bake at 400° for 45 to 55 minutes, or until the squash is tender and can be easily pierced with a fork. Let cool completely then peel and mash or puree the squash or put it through a food mill. Measure 1 1/2 cups of the squash and set aside.
Reduce oven to 350° F and position an oven rack in the center of the oven. In a mixing bowl with electric mixer, beat the squash with the brown sugar. Add eggs, evaporated milk, spices salt, flour, butter, and vanilla. Beat until well blended. Pour the filling into the chilled pie and place on the center oven rack. Bake for 45 to 55 minutes, or until set. Check after about 35 minutes and loosely set a ring of foil or a pie crust protector over the browned crust so it won't get too dark. When the filling is set, transfer the pie to a rack to cool. Serve just warm or at room temperature with a dollop of whipped topping or whipped cream.

easy 3 step cheesecake
1 8oz pkg cream cheese
3/4 cup of sugar
1 8oz container cool
1 piecrust
1 can fruit
mix cream cheese with 3/4 cup sugar
whip sugar in with cream cheese once fluffy add cool whip mix together until well blended put in pie crust fill in evenly and chill for 45 min to 1 hour once chilled put on fruit topping and serve serves 4 to 6 poeple
i hope this helps

This came from the Amish cook, out of the Daily News Record, of Harrisonburg, Va

Peach Cream Pie

2 1/3 cup pitted, peeled and sliced peaches

1 ¼ cup sugar

1/3 cup plus 1 tablespoon flour

1 cup milk

1 pinch of salt

Mix all ingredients and pour into a ready-made pie crust. Bake at 400 degrees for 30 minutes. Reduce heat to 350 degrees for 30 minutes. Fresh rhubarb may also be used in place of peaches

Peach cobbler, never fails!
1 stick of butter
1 cup sugar
1 cup self rising flour
1 cup milk
1 tsp cinnamon
1 tsp vanilla
1 egg
1 can of peaches drained

Let the butter melt in the bottom of the pan. Mix the rest of the ingredients in a bowl well, except peaches. Pour batter in on top of melted butter then pour your peaches on top of that. Spread your peaches evenly. Sometimes I do leave some of the juice from the peaches to give it that extra flavor. Hope it works for you.

I bake it at 375 for around 45 minutes or until it looks golden brown on top. Oh and you also add a pinch of salt in that recipe also. All the ingredients is like 1-1-1 if you pay attention...easier to remember.

Bonnie Roberts
Oct 21st, 2008 - 9:00 PM Re: Am looking for a recipe for Pumpkin candy

Pumpkin Fudge from Allrecipes.com

INGREDIENTS (Nutrition)
2 tablespoons butter
2 1/2 cups white sugar
2/3 cup evaporated milk
1 cup white chocolate chips
7 ounces marshmallow creme
3/4 cup canned pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
Add to Recipe Box


DIRECTIONS
Line a 9x9 inch pan with aluminum foil, and set aside.
In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 18 minutes.
Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.

Here’s a great marinade for Deer steaks:

Grate 2 medium onions, grating them makes them almost liquid.

Add about a cup of Olive Oil

Ground pepper

Garlic

Squeeze the juice of one lemon

DO NOT USE ANY SALT IN THE MARINADE

Put all this in a zip lock bag, mix it up and put in your Deer meat to soak in the refrigerator for 4 hours.

After soaking for a while most of the juices will probably be soaked up by the meat.

Place the steaks on the grill and enjoy

SQUASH CASSEROLE

yellow squash
tomatoes
onion
cheese (whichever you like..i prefer kraft in the blue pack...the kind that can purchased on WIC)
sugar
salt pepper
hamburger

fry and drain hamburger
slice yellow squash, tomatoe, onion

layer yellow squash, tomatoe, onion hamburger
then shake sugar, salt, and pepper
top the first layer with cheese

layer your dish like this until you have reached the top and don't worry if the top layer (which should be squash) goes a little over top because as it cooks it will decrease in height. Cover with foil and bake at 350 until tender...take off the foil and cover with cheese. replace foil and finish cooking until the layer of cheese has melted through and mixed. this will be very juicy and is fabulous when all the veggies are from teh garden. for an extra creamy/cheesy flavor use velveeta for the center layer of cheese

ENJOY!!!!

Deer Steak With Mushroom Gravy

Slice and pound 1 tenderloin soak meat in ice water for about 20 minutes. Remove from water.
In small bowl mix 1 cup flour, 1 tsp. garlic power, l tsp. cajan seasoning, salt and pepper. dip meat in the flour mixture and fry until just brown on both sides. Place meat in glass baking dish with 2 tbsp oil and 2 tbsp. butter. Pour mushroom gravy with 1/2 cup of milk over meat bake in 325 over for 30 minutes. Serve with mashed potatoes and biscuits.

Squirrels are best if cooked slowly in large pot cooking to fast will cause pot to boil over, continue to add water to pot as squirrels and salt and pepper while cooking this could take up to 3 hours depending on the squirrel, after squirrel is tender you can roll in flour and fry or I remove all the meat from the squirrel return to the squirrel broth and milk, flour butter for thickening salt and pepper . Serve over biscuits.

Please, please, please pass it on to everyone you can possibly think of. I paid $250 for this, and I don't want Neiman-Marcus to EVER make another penny off of this recipe!

NEIMAN-MARCUS COOKIES (Recipe may be halved)
2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda
1 tsp. Salt
2 cups sugar
1 - 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)

Measure oatmeal, and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips , Hershey bar, and nuts. Roll into balls, and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.


Makes 112 cookies

This helps get rid of most of the game taste and seems to make for a better taste of meat. Try soaking and then frying start with skillet with hot oil. Roll tendorloin in flour to which you have added salt pepper garlic powder. Then dip in egg and milk mixture, back into flour mixture.Reduce heat after turning once.Fry until crisp this makes a great crust for you deer steak.

179 recipes for diabetic cookies below at cooks.com and lots more at a google search

http://www.cooks.com/rec/search/0,1-0,diabetic_cookies,FF.html

Hummmmm Cowman those don't look too bad! Thanks

PA AMISH CHOW CHOW

Chow-Chow PA AMISH

4 cups carrots - sliced thin
4 medium size red bell peppers - cut in chunks (about 3/4" to 1")
2 medium size heads cauliflower - cut in pieces (about 1")
2 to 3 med. size zucchini - cut into small chunks (about 3 to 4 quarts)
2 quarts fresh string beans - cut in 1" to 1-1/2"size pieces
2 quarts fresh wax beans - cut in 1" to 1-1/2"size pieces
3 or 4 large onions - chopped
2 cups celery - chopped in pieces (about 1/2"wide)
2 cans red kidney beans
1/2 cup salt
Can also add fresh corn white/sweet is the best
enough water to cover the vegetables

4-1/2 cups vinegar
8 cups sugar
2 cups water
1 tsp. garlic powder
2 tsp. dry mustard
1/2 tsp.celery seed
1/2 tsp.cinnamon
1/2 tsp.tumeric
1 tsp. alum


Preparation -
In a very large bowl or kettle, combine all the vegetables except the kidney beans. Pour the salt and water over the vegetables. Soak for about 4 hours. Drain off the water. In a large stockpot combine the vinegar, sugar, and all the remaining spices. Bring to a boil. Add the drained vegetables. Bring to a boil again & cook for an additional 10 minutes. Add the kidney beans and cook for 5 more minutes. Ladle an amount to be eaten within a week into a bowl. Allow to cool slightly, then cover and refrigerate. Immediately ladle the remaining chow-chow into canning jars. Process in a boiling water bath canner or a pressure cooker.

Butterfinger Dessert

1 Cup All-purpose flour
1 Cup coconut
1/4 Cup Brown Sugar, firmly packed
1/2 Cup butter
8 oz. cream cheese, softened
1 Cup confectioners sugar
1 Cup cool whip
1 Cup miniature marshmallows
2 Cups milk
2 small boxes instant vanilla pudding
cool whip
4 Butterfinger candy bars

Mix flour, coconut, brown sugar and butter until crumbly. Pat into bottom of 9x13 pan. Bake at 350 until light brown. Cool.

Cream together cream cheese, confectioners sugar, 1 cup cool whip and miniature marshmallows; put on top of cool crust.

Mix together milk and vanilla pudding and put on top of cream cheese mixture. Spread a layer of cool whip over all, then crumble butterfinger candy bars and sprinkle on top. Refrigerate.

Butterfinger Squares

13 oz. angel food cake, cut into 1 inch squares
12 oz. cool whip
3 oz. vanilla pudding
3 butterfinger candy bars, crushed
1 teaspoon vanilla

Place cake cubes in 8" square baking pan.

Mix pudding according to package direction, add vanilla. Spoon pudding mixture over the cake cubes.

Spread whipped topping over top pudding mixture. Sprinke with crushed candy bar.

Serve immediately or chill

Feb 19th, 2009 - 7:57 AM Re: What are you having for dinner tonight?

Calamari is delicious, Raven, I love it too. Especially fried:

CALAMARI FRITTI

3 lbs. squid-cleaned, and cut into rings
oil for frying
1 cup of flour
salt
lemon wedges

heat 1 inch of oil in a deep skillet/dip calamari in flour, and shake off excess/fry until golden,drain on paper towels, and serve with lemon wedges.

Someone mentioned clams. Love those too! I wish I had a great big plate full of fried clam strips right now! I'd eat them for my breakfast...

Feb 26th, 2009 - 5:49 PM Re: What are you having for dinner tonight?

BEER CAN CHICKEN !!!
It is NEVER too cold to throw the yard bird on the grill.
season with
paprika
salt/pepper
brown sugar
onion salt
Get a beer can, empty a small amount out, or take a good gulp, preferably bud light or honey brown, pop some extra holes in the top.
Put your chicken on that can, you know up and on the can. they also sell the stands for the cans at WalMart. The chicken needs to be upright. Have your grill heated to 350 degress, indirect heat, meaning: heat the outer section of the grill, no flame below the chicken.
Cook for about an hour and a half, chicken temp should be no less than 150. (Spin around once)
This is the BEST priced meal for a family !! My family LOVES it and it never last long.

Mar 3rd, 2009 - 9:09 PM Re: What are you having for dinner tonight?

Bandit, here are two recipes for potato soup. Both are delicious, but I love the Baked Potato Soup.

Baked Potato Soup

8 slices Smithfield Naturally Hickory Smoked Bacon
1 onion, diced
1/2 cup all purpose flour
3 (14.5 ounce) cans chicken broth
5 potatoes, baked, peeled and diced
1 teaspoon dried parsley flakes
2 cups half & half
1 cup sharp cheddar cheese, grated
1 cup sour cream
Salt & pepper to taste (optional)
Steps
In a Dutch oven cook bacon until crisp; remove and crumble, reserve drippings.

Cook onion in bacon drippings until tender; stir in flour and cook for one minute, stirring constantly. Gradually add chicken broth; cook, stirring constantly until thickened and bubbly. Put in the diced potatoes, parsley, bacon and half & half; cook for 10 minutes. Stir in cheese and sour cream.

Serving Suggestions
Garnish with cheese, bacon and sour cream.

Potato and Ham Soup:
2 cups of ham (any ham will work except Country Ham, which is too salty), cut into small pieces
5 pounds Russet baking potatoes, peeled and diced
1/2 stick of butter
Salt and pepper
1 cup half-and-half
1/2 cup sour cream
Steps
Place the potatoes in a large pot and add enough water to just cover the potatoes (too much water will make the soup too thin). Cover and bring to a boil, then uncover and cook over medium-high heat for 20 minutes. Reduce the heat and add the ham and butter. Season with salt and pepper to taste. Over low heat, add the half-and-half and sour cream; keep warm over low heat until serving time.

Serving Suggestions
Serve with warmed Italian bread and salad of mixed greens.

Mar 5th, 2009 - 10:54 AM Re: What are you having for dinner tonight?


This recipe calls for homemade BBQ sauce; however, I have used bottled BBQ sauce also. Just substitute bottled in the meat mixture in place of the tomatoe sauce, vinegar, mustard, sugar and worchestershire, and to pour over the meatloaf while cooking. It is very good either way.

BBQ Meatloaf
Recipe courtesy Paula Deen

1 1/2 lb. ground beef
1 C fresh bread crumbs
1 med. onion diced
1 egg, lightly beaten
1 1/2 tsp salt
1/2 tsp pepper
2 (8 oz) cans tomato sauce
3 Tbs vinegar
3 Tbs brown sugar
2 Tbs dijon mustard (I just use yellow)
2 Tbs Worchestershire sauce
1/2 cup water, to thin sauce if necessary

Mix together the beef, bread crumbs, onion, egg, salt, pepper, and 1/2 cup of the tomato sauce. Form mixture into a loaf and place in shallow pan or crock pot. Stir together the remaining tomato sauce, vinegar, sugar, mustard, worchestershire sauce and water (if too thick). Pour sauce over meatloaf. Bake 1 hour, basting every 15 minutes with the pan juices. Or cook in crockpot basting occasionally. Will cook on high about four hours or on low about 6-8 hours depending on the heat output of your crockpot.

Mar 5th, 2009 - 6:44 PM Re: What are you having for dinner tonight?

Bandit, I'm with you! Cheese is my favorite snack. I make this cheese ball quite often to eat with crackers. Bandit, you should try this. I guarantee you will be in cheese heaven because it is fabulous!

2 cups Cheddar Cheese-mild or sharp. Just use whatever you prefer, but I like the sharp or extra sharp.
2 cans Underwood brand deviled ham
1 (4 ounce) can chopped green chilies
6 jalapeno peppers (remove all seeds), finely diced (the jalapeno peppers can be optional if you don't like spicy foods)
1 tablespoon Worcestershire sauce OR hot sauce
1/4 cup bacon bits
1/4 cup finely minced onion
16 ounces cream cheese

Directions:
Let cheese set at room temperature.
Squish all the ingredients together with clean hands, and pat it into a ball.
Serve with crackers.

Mar 5th, 2009 - 6:48 PM Re: What are you having for dinner tonight?

Sorry, I meant to add this recipe to the one above. I make this to take to parties because everyone just loves it:

Pepper Jack Cheeseball

2 (8 ounce) packages cream cheese, softened
3/4 cup shredded Cheddar cheese
1/4 cup shredded pepperjack cheese
1/2 green bell pepper, minced
1 jalapeno peppers, seeded and minced
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt

In a medium bowl combine the cream cheese, Cheddar cheese, Monterey Jack cheese, green bell pepper, jalapeno pepper, Worcestershire sauce and garlic salt.

Mix together and form mixture into a ball.

Roll ball in cilantro and serve with your favorite crackers.

Makes 10 servings

Mar 6th, 2009 - 10:00 AM Re: What are you having for dinner tonight?

I know this sounds nuts, but when making meatloaf, instead of adding breadcrumbs or crackers, use OATMEAL instead. You can use the quick cooking or old fashioned oats, either will do. But the oatmeal is not only more healthy than the breadcrumbs and crackers, but it holds in the moisture, so your meatloaf will be plump and moist...never dry.
Instead of ketchup, I use BBQ sauce AND canned, diced tomatoes.
If anyone is interested in the recipe, here it is:

1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper-I use red or yellow peppers, but green is OK
1/2 cup chopped celery
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup BBQ sauce- I use Sweet Baby Ray's
3/4 to 1 cup of quick-cooking oats

Topping:
1/3 cup BBQ sauce
1/3 cup brown sugar
1 tablespoon prepared mustard
Directions
Preheat oven to 375 degrees F.

Mix all meatloaf ingredients with 3/4 cup of oats. Mix well. If the meat mixture is a bit too "wet," add in the other quarter cup of oats. Shape into a loaf and place in a baking dish. I also put my loaf on a small rack inserted into the baking dish because the grease will drain off the meatloaf as it cooks, and your meatloaf won't be "swimming" in grease!

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.

I like this recipe, it keeps the ramps crisp with the Alum. I attached photos of the ones I finished today

Pickled Ramps

ramps 1 c. water
1 c. vinegar 3/4 c. sugar
1/4 tsp. alum

(Can add Dill flavoring if you like Dill, or a hot pepper of some type to make it a little spicy)
1. Clean ramps; keep bulbs only.
2. Pack tightly in jars.
3. Add 1/4 teaspoon alum to each pint.
4. Bring liquid mixture to boil, pour over ramps.
5. Continue making liquid, enough to cover all ramps to be pickled.
6. Put sealed jars in water bath.
7. Boil 3 to 5 minutes to seal lids.

PICKED



CLEANED



CANNED



I should add that it took two 15 pound onion sacks full before cleaning to get 11 quarts. It takes a lot of ramps to fill the jars this time of year. I like pickling them after they get too big to cook, when the bulbs are big and the stems long. You can cut them to fit the height of the jar (you should end up with all stem and no green leaves the length of the jar), lay the jar down and stagger the bulbs half to the top and half to the bottom like you would dilly beans. Doesn't take many after they get that size and still the same flavor. They will look like these.

Late season ramps

OK I've pickled them but tell me your recipe for just canned. Do you blanch them or pack them raw and add salt and hot water. Have a few left from yesterday's dig that I think will make a couple of pints of just canned. Am waiting for them to get bigger before I pickle them. Thanks!!

I saw this on the low carb cooking show on FIT tv.

Instead of Ham and Potato Hash it is Ham and Zuccini Hash. Looked absolutely delicious and I am anxious to try it out!

Brown ham in nonstick skillet (you can use about 1-2 tsps of butter)
After that browns, add your chopped onion and zuccini. Turn on high heat for just a minute, then turn down. Make sure it all gets browned.

1 Pk Jiffy Cornbread Mix
1 Lg Tomato (Chopped)
1/2 Cup Green Pepper (Chopped)
1 Cup Onion (Chopped)
1 Pk Shredded Cheddar Cheese (8 oz)Use Half or more whatever you like.If i double i use it all
2 Cans Lucks Pinto Beans (Use Lucks Beans because they are thicker ( DO NOT DRAIN )
2 Cans Whole Corn (Drained)
1 Cup Sour Cream
1 Cup Mayonnaise (I like to use Hellmann's )
1 Pk Ranch Dressing (Powder)

Mix cornbread to Pkg Directions and bake
Cool & Crumble into a 9 x 13 Pan
Spread 2 cans of beans over Crumbled cornbread
Then the 2 cans of drained corn
Spread Chopped Tomato then Green Pepper,and then Onions over corn This will be layed Tomato,Green Pepper, Onion.
Mix Sour Cream ,Mayo & Ranch Dressing together Mix Well.
Pour & Spread over top of the other mixtures
Sprinkle Cheese all over top.

You can double the ingredients to make a bigger pan.It will make alot. I use a Rubbermaid 1.5 Gal Easy Find that i got at walmart it works great
Great for Family Reunions.

1 Cup Mayonnaise
1/4 Cup Vingar
1/2 Cup Sugar
1/4 Cup milk or Cream
1 TBSP Mustard
Whip Well
Salt & Pepper to taste
Makes 1 Pint keeps well in Refrigerator.
It doesn't take alot of this dressing you just coat your salad with it.

Does anyone have a recipe for a good mexican recipe for burrotis? If you do, would you please post it on here.
Thanking you in advance.

does anyone have a good recipe for cobbler?

Looking for a recipe for Zucchini pie....

Pickled Veggies

1 gallon veggies (whole green beans, cut carrots, sliced cukes, any cut up peppers, sliced squash, quartered onions, garlic, dill, cauliflower).

1 quart white vinegar
2 cups sugar
1/4 cup salt
1 t. mustard seed
1 t. celery seed
1 t. tumeric

Mix veggies in a large bowl. Heat vinegar, sugar, and spices to boiling. Pack veggies in jars and pour the hot liquid over them. Put the fillers and lids on and let seal.

Just use your own idea as to what kind of veggies to use.
This is a pretty spicy mix but it sure is good. Hope someone enjoys.

Making this tomorrow...the person that gave me the recipe just told me he cuts the sugar in half.

Does anyone know how to make a good omelet? My kids love them but I seem to always burn the bottom even with the heat turned down.

Venison stirfry

2 lb venison (cut into cubes)
lg vidalia onion (sliced into rings
1 fresh red pepper(strips)
1 fresh green pepper (strips
Heinz ketchup
a1 sauce
worcestershire sauce
Thoroughly fry venison until medium done.Add onion and peppers, cook on med. heat until they begin to soften(about 15 minutes)Increase heat to med/high and stir constantly. Add about 1/3 cup of ketchup, 5 splashes of A1 , and 3 splashes of worcestershire sauce.Continue to stir fry for about 5 minutes and remove from heat.Let me know what you guys think. I love this recipe.