grocery list

this is hardly a list of homemade dishes...unless making them at home counts as homemade.





Spagetti w/bread & salad
1pound ground beef
1pound italian sausage
2jars mama's meat sauce
1pack lawerys spagetti sauce mix
1lbs spagetti
loaf of garlic bread
1salad mix




Chili w/corn bread muffins
2pounds ground beef
beans
tomatoes
seasoning mix
onion
corn bread mix





chicken dressing bake w/green beans and mashed pecan potatoes
1package chicken tenders
1box stove top
1can cream of mushroom soup
green beans
sweet potatoes




brownrice black beans & stewed tomatoes w/corn bread
1box instant brown rice
1can black beans
onion
1can stewed tomatoes
1mix corn bread




tacos w/rice and black beans
corn tortillas
2lbs ground beef
2taco seasoning mixes
tomatoes
lettuce
cheese
sour cream
spanish rice mix
1 can black beans




italian sausage w/bell peppers over rice
1package italian sausage
3bell peppers
onion




roastbeef w/gravey over bread w/gravey fries
1medium sized roast
3packets of beef gravey
1bag seasoned french fries
loaf of white bread




pork chops(shake n bake) with scalloped poatoes and brocoli
pork chops
shake n bake
scalloped potatoes
brocoli




breakfast for dinner--eggs, bacon, toast, juice
eggs
bacon




baked pasta w/bread and spinich salad
frozen pasta dinner
garlic bread
spinich salad mix





lemonaide
Dr Pepper
orange juice
juicy juice
water






sugar
brown sugar
pecans
cereal
cashew butter
lunch meat
bread






dishwasher soap
liquid soap
laundry soap
toilet paper
paper towels
paper plates

Brocoli Pasta with Salad and bread...yum!

Dessert

Maine Apple Brown Betty Recipe
Sometimes called Apple Crisp, this delicious baked apple dessert has a crumbly sweet topping that sets it apart from other baked apple recipes.
1/2 cup of margarine, softened
1/2 cup rolled oats
1/2 cup flour
3/4 cup brown sugar (packed)
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 cup water
4 cups of apples, peeled and sliced (I recommend using Courtland or similar apples)

1. Combine the brown sugar, oats, cinnamon, nutmeg, flour, and margarine and stir with a fork until well-mixed and crumbly.

2. Add one third of the apples, then one third of the crumb mixture to a greased, 1 and 1/2 quart baking dish. Repeat until all apples and crumb mixture are added.

3. Pour the 1/4 cup of water over the mixture.

4. Bake for 30 minutes at 375.

Serve warm with vanilla ice cream.

Chop Suey

This turned out SO GOOD!

• 5-6 pork steaks
  


• 1 yellow onion
  


• 3 stalks celery
  


• 8-10 fresh white mushrooms (or 2 small cans of stems and pieces)
  


• 1 tablespoon vegetable oil
  


• 2 tablespoons butter
  


• 2 cups bean sprouts
  


• 4 tablespoons molasses
  


• 1/3 cup soy sauce
  


• 1 can Swanson chicken broth (I boiled 2cups of water and disolved 1chicken bouillon)
  


• 1/2 teaspoon white pepper
  


• 1/2 cup water
  


• 2 tablespoons cornstarch

Directions:

1. Cut pork into 1/2 inch cubes.
   


2. Slice celery thin on diagonal.
   


3. Slice onion into long slivers.
   


4. Slice mushrooms into small hunks.
   


5. Open cans of broth and bean sprouts.
   


6. Mix corn starch into water.
   


7. Heat oil in dutch oven, add butter and heat until it begins to bubble.
   


8. Add pork cubes; don't stir for approximately 2 minutes to permit the pork to brown.
   Stir and add onion, celery, then mushrooms.
   


9. Sprinkle in white pepper.
   


10. Let cook over medium heat, stirring often, until celery and onion slivers are tender.
    


11. Add chicken broth, soy sauce and bean sprouts.
    


12. Now add the molassas, and stir.
    


13. Taste for proper balance of sweet and salt flavor, adding more soy sauce or more molassas to balance flavor.
    


14. Cover pot and simmer for at least an hour.
    


15. remove cover and let simmer slowly for about 20 minutes.
    


16. When pork is totally tender, and you have the proper sweet/salt flavor, mix corn starch into water and add to pot.
    


17. Bring up heat just to the boil while stirring.
    


18. Lower heat and let "cook" for about 15 minutes.

a yummy lunch!

I was watching TV last night and saw a commercial about a new show that is about to start. Its called Pantry Raid or something like that. Anyway the point of the show is that you can take what barebones items you have left in your pantry or fridge and create a great meal. SO with that in mind I set out in search of a tasty lunch for me and the kids with what few things we have left hanging out in the pantry(I SO need to go shopping but a recent back injury has kept me from it) I found a can of chicken and a handful of craisins. In the fridge I found a few stalks of limp celery and a green onion on its last leg(but still OK) I diced that up and added it to the chicken, craisins some mayo, mustard, salt and pepper. I also found a few kiwi's that we'd forgotten about and tada.... Lunch!

It WAS yummy!

Tri-tip, angel hair pasta and swiss chard

Tri-Tip Roast

• 2 1/2-3 lbs tri-tip roast
  


• 2/3 cup vegetable oil (I used canola)
  


• 2/3 cup honey
  


• 1/4 cup Worcestershire sauce
  


• 1/3 cup red wine vinegar
  


• 1/4 teaspoon salt
  


• 1 teaspoon ground pepper
  


• 1 teaspoon garlic powder
  


• 1 teaspoon crushed rosemary

1. Combine all ingredients, except garlic and rosemary, and blend well.
   


2. Place roast in an oven-proof baking dish.
   


3. Cover roast with the marinade and place in the refrigerator for 24 hours, turning and basting a few times, ending with the fat side down.
   


4. Preheat oven to 425 degrees.
   


5. Sprinkle the garlic powder and crushed rosemary over the top of the roast.
   


6. Puncture the roast with a fork all over the top, and bake for 30-40 minutes, or until a meat thermometer reads 135 degrees for medium-rare.
   


7. Remove from oven and allow to rest about 5 to 10 minutes.
   Carve against the grain and serve, using the juices as a gravy.

---------------------------------------------------------------------------------------------

Angel Hair Pasta with Sun Dried Tomatoes and Basil

• one pound of angel hair pasta


• 1/4 cup of olive oil drained from sun-dried tomatoes


• one bunch chopped green onion(of which I had none of)


• 2 cloves of garlic minced


• 1/2 tsp. crushed red pepper flakes


• 1 cup fresh basil leaves(of which I had none of)


• 1/2 cup coarsely chopped dried tomatoes


• salt and pepper to taste


• fresh grated parmesan cheese(of which I had none of)

1. Cook one pound of angel hair pasta until al dente. Drain.


2. Saute 1/4 cup of olive oil drained from sun-dried tomatoes, one bunch chopped green onion, 2 cloves of garlic minced, and 1/2 tsp. crushed red pepper flakes until tender.


3. Toss garlic mixture with pasta, 1 cup fresh basil leaves, and 1/2 cup coarsely chopped dried tomatoes.


4. Season with salt and pepper to taste.


5. Serve with lots of fresh grated parmesan cheese.

---------------------------------------------------------------------------------------------

Sauteed Swiss Chard

• 1
  lb red swiss chard, washed,bottom stem removed,coarsely chopped
  


• 1 1/2
  teaspoons olive oil
  


• 2
  cloves garlic, minced
  pepper

1. Swiss Chard should be chopped into pieces about 2" square.
   


2. Heat oil in a wok or skillet.
   


3. Saute garlic for about 1 minute.
   


4. Have high heat and saute the swiss chard for about2-3 minutes (Water clinging to the leaves is enough liquid to cook the chard).
   


5. Toss (do not over cook) until just wilted and getting soft.
   


6. Season with pepper& serve.

New Book

Lets see what comes of it!