Here we are at Monday again (my, how the week flies!). Just had what is becoming my ‘favorite’ summer lunch: a “CLT” ! That’s cheese, lettuce & tomato- on rye bread with one side of bread slathered with Miracle Whip and the other lightly drizzled with Italian salad dressing. Apply nice thick slice of tomato, then lettuce then American cheese slice. Grind a liberal application of fresh black pepper over Miracle Whip side (it sticks better that way), cover with other slice of bread and ENJOY! It’s light, slightly spicy and good for you – all in one sandwich! (being diabetic, I use one slice of bread cut in half). Now – aren’t you happy you just read all that??? (Ok – I won’t be sarcastic to my audience!) Was going to title this one: “Of Bunnies, Birds & ‘Bugs’ – our two local brown bunnies have been seen frequently in our yard, also an occasional sighting of a hummingbird on our Trumpet Vine (LOVE hummingbirds!). We also have a few resident tunnel-web spiders which have made their nests on both (out) sides of our kitchen window. Last year we had (probably their ‘mother’???) one living there all summer – got to a pretty big size (living with all males, you kind of get used to observing the yuckies). This year there’s one large one on the left hand corner and two small ones on the top right corner. I always thought spiders were ‘eat your oppponents’ type arachnids, but these (so far) seem to live in harmony – odd (they’re all the same type, too). OK – so far I’ve made you want a tomato sandwich AND creeped you out – what’s next, you ask, with trepidation!
Worked on the crocheted granny squares for baby blanket #5; I really thought this project would take me a good week+ to finish, but now I’m faced with only 12 more squares to crochet, then sew them together to be done with it. Might run into a slight problem towards the end – not sure if I have enough of the multi-colored yarn to make the next 12 (to me, it looks like about 9, so I’ll just wait & see). I have extras of the solid colors: pink, blue, mint green & yellow, so might have to rearrange my completed idea as I get closer. The mixture of these colors is really cheerful – think it will be a fun one when done.
Youngest son’s tonsils are now swollen – that’s a mystery to me, as he’s on a broad-spectrum antibiotic. I was going to call in the doctor and see what he wants done, but youngest is into the ‘wait & see’ mode today – sigh. (It was SO much easier when they were younger – you just said: We’re GOING to the doctors – get your shoes on! Now he’s a good 4+ inches taller than me, don’t see that happening . . . sigh). The possibility is that he might/could have picked up what middle son is going through now: some sort of upper respiratory infection. (another STUBBORN kid: won’t go to the doctor for meds – “It’ll go away, eventually” – double sigh). Ah, the fun of parenting – yes???
Lottsa recipes for ya, again:
=================
Strawberry Jam Squares
1 1/2 C. quick-cooking oats
1 1/2 C. flour
1 C. packed light brown sugar
1 tsp. baking powder
3/4 C. butter
1 C. strawberry jam
1 C. walnuts, chopped
—
Preheat oven 350 degrees F.
Mix oats, flour, sugar &
baking powder in large bowl.
Cut in butter with pastry
blender or 2 knives until
mixture resembles coarse
crumbs. Press 3 C. oat
mixture firmly onto bottom
of 9 inch square baking pan.
Spread jam over crust; mix
nuts with remaining crumb
mixture and sprinkle over
jam. Bake 30 minutes or
until topping is lightly
browned. Cool completely
on wire rack. Makes 24
bars.
(recipe: Kraft foods)
——————-
Sauteed Spring Vegetables
2 medium yellow summer squash,
sliced
1 lb. fresh asparagus, trimmed
& cut into 1 1/2 in. pieces
1 medium zucchini, sliced
1 small red onion, cut into
thin wedges
1 C. green pepper strips
1/2 C. sweet red pepper strips
Marinade:
1/4 C. olive oil
2 T. balsamic vinegar
1 T. lemon juice
2 garlic cloves, minced
1/2 tsp. salt
1/2 tsp. pepper
1/8-1/2 tsp. crushed red
pepper flakes
—
Place vegetables in large bowl.
In small bowl, whisk marinade
ingredients; pour over vegetables
& toss to coat. Cover & refrigerate
1 hour. In large skillet, saute
vegetable mixture in batches 3-6
minutes or until crisp-tender.
Makes 9 servings.
(recipe: Peg- Marys Recipe Exchange-via
Taste of Home magazine)
———————
Crispy Cheddar Chicken
4 large chicken breasts
2 sleeves Ritz crackers
1/4 tsp. salt
1/8 tsp. pepper
1/2 C. milk
3 C. Cheddar cheese, grated
1 tsp. dried parsley
Sauce:
1 (10 oz) can cream of chicken soup
2 T. sour cream
2 T. butter
—
Preheat oven 400 degrees F.
Cut each chicken breast into 3 large
chunks. In small food processor, grind
up the crackers. (Using 3 loaf pans, if
you have them) Pour milk in one, cheese
in another and cracker crumbs in the third.
Toss salt & pepper into cracker crumbs, stir
to combine. Spray a 9 X 13 pan with nonstick
spray.Dip each piece of chicken into
milk, then cheese, pressing cheese into
chicken with your fingers. (some will fall
off when you add the cracker crumbs – don’t
worry about it). Press cheesy chicken into
cracker crumbs; press it in. (once the cheese
melts in the oven, it will adhere nicely to
the crumbs). Place coated chicken pieces in
prepared pan. Sprinkle dried parsley over chicken.
Cover pan with aluminum foil; bake 35 minutes.
Remove foil, bake an additional 10 minutes or
until edges of chicken are golden brown and
crispy.
In medium saucepan, combine soup, sour cream &
butter with a whisk. Stir over medium-high heat
until sauce is hot. Serve over chicken.
(recipe: Jamie Cooks It UP! via Pinterest)
———————
Potatoes Romanoff
6 large potatoes
1 pint sour cream
1 bunch green onions, chopped
1 1/2 C. shredded Cheddar cheese
1 1/2 tsp. salt
1/4 tsp. pepper
sprinkling of paprika
—
Preheat oven 375 degrees F.
Boil potatoes in jackets; cool
completely. Peel & shred potatoes;
mix with other ingredients except
paprika. Pour into baking dish,
sprinkle top with paprika. Bake
30 minutes. Serves 12
NOTE: may be prepared & refrigerated
day before; bake before serving.
(recipe: Linda N – Marys Recipe
Exchange)
———————-
Shrimp, Tortellini & Spinach
1 (9 oz) pkg. refrig’d cheese
tortillini
1/4 C. Italian salad dressing
2 cloves garlic, minced
1 (14 1/2 oz) can diced tomatoes,
undrained
3/4 lb. cooked, cleaned medium
shrimp*
1 (6 oz) bag bay spinach leaves,
or 5 C. packed torn fresh spinach
1/4 C. chopped fresh basil
2 T. grated Parmesan cheese
—
Cook pasta in large saucepan
accordg to pkg. directions,
omitting salt. Drain in colander;
set aside. Heat dressing in same
pan on medium-high heat. Add garlic,
cook 1 minute. Add tomatoes & shrimp;
mix well. Bring just to boil. Stir in
spinach; cover. Simmer 1-2 minutes or
until spinach is wilted, stirring
occasionally. Stir in pasta & basil;
simmer, uncovered, 3-4 minutes or
until sauce is thickened, stirring
occasionally. Serve topped with cheese.
*You can also substitute 1 lb. boneless,
skinless chicken breasts, cooked & cut
into bite-sized pieces.
Serves 4 (1 1/2 C. each)
(recipe: Kraft foods)
—————
King Ranch Casserole
1 large pkg. tortillas
1 C. cheese, grated (your choice)
1 can cream of chicken soup
1 C. chicken broth
1 small onion, chopped
1 can cream of mushroom soup
3-4 chicken breasts, cooked &
shredded
—
Preheat oven 350 degrees F.
Cut tortillas into strips. Spray
a 9 x 13 pan with nonstick spray.
Mix soups & broth together to use as
a sauce.
Layer pan: tortilla strips,
chicken, onion, soup/sauce
– repeat order for layering.
Top with grated cheese &
bake 45 minutes – 1 hour.
Let rest about 10 minutes
before serving.
(recipe: Sandy-Marys Recipe
————————-
Sweet ‘n Sour Spareribs
3 lb. country-style spare ribs
2/3 C. dark brown sugar
2 T. cornstarch
2 tsp. dry mustard
2/3 C. vinegar
1 C. crushed pineapple,
undrained
1/2 C. catsup
1/2 C. water
1/4 C. finely chopped onion
2 T. soy sauce
salt & pepper, to taste
—
Preheat oven 425 degrees F.
Spread ribs, meaty-side up,
in single layer in large
shallow pan. Brown in oven
20-30 minutes; drain off
grease. Combine all remaining
ingredients except salt &
pepper, in saucepan; stir
until smooth. Cook over
medium heat until thick &
glossy, stirring constantly.
Sprinkle salt & pepper over
browned ribs. Spoon sauce over
each piece, using half of the
sauce. Reduce oven heat to
350 and bake 45 minutes. Turn
ribs; cover with remaining
sauce & bake another 30
minutes or until well done.
(recipe: Sandy-Marys Recipe
Exchange)
——————
Pink Arctic Ice
1 (8 oz) pkg. cream cheese, softened
2 T. mayonnaise
2 T. sugar
—
1 can whole cranberry sauce
1 can drained pineapple chunks,
or crushed
1/2 C. chopped nuts
1 large tub Cool Whip, thawed
—
Mix together cream cheese, mayonnaise
and sugar. Add cranberry sauce,
pineapple & nuts, and Cool Whip.
Chill or freeze.
(recipe: DDJ-07/27-12)
———————–
Tropical Blueberry Salad
1/4 C. firmly packed light
brown sugar
1/2 C. orange juice
1 tsp. vanilla extract
2 C. fresh blueberries
2 C. fresh or canned pineapple
chunks
1 mango, peeled, pitted &
cubed (about 1 1/2 C.)
1 kiwi fruit, peeled, halved
lengthwise & thinly sliced
(about 1/2 C.)
—
In a microwavable bowl, combine
brown sugar, orange juice. Micro-
wave on High 1 minute. Stir until
sugar is completely dissolved. Add
vanilla & mix. In large bowl, combine
blueberries, pineapple, mango & kiwi.
Stir in sugar-orange juice mixture
until blended.
Can be served in bowls OR top
slices of pound cake, angel food
cake or biscuits.
(recipe: DDJ 07/27/12)
——————-
Cherry Pie Cupcakes
3/4 C. butter, softened
1 C. sugar
6 eggs 3/4 tsp. almond extract
2 C. flour 1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 (21 oz) can cherry pie filling
—
Preheat oven 375 degrees F.
Cream butter & sugar until light &
fluffy. Beat in eggs & extract. Sift
together four, baking powder,
cinnamon & salt. Blend into egg
mixture. Spoon 2 T. batter into
each of 24 foil-lined 2 1/2 inch
muffin pan cups. Top each cup
with 1 T. fruit filling. Bake 20
minutes.
(recipe: Sandy-Marys Recipe Exchange)
=====================
It’s getting to be another ‘hot one’ today – about
time to close the windows and turn on the air
conditioning. It’s 81 and hot/humid but really
sunny. Not sure what’s for dinner yet – am almost
leaning towards trying out a new pizza place really
close to us – we’ll see.
Enjoy your day!!!
Hugs;
Pammie
PS: Guess I should say here – I’m not one for following the
Olympics – sorry for no comments, if you were wondering.