It’s Monday, again . . .

Hello, and welcome to another Monday! So far, mine’s been rather non-descript. Drove husband to the eye doctor for his first, ever eye dialation, then back home. Before we left our house I looked outside to something I haven’t seen in a very long time – it was POURING rain, very tiny drops, to the point that it looked like a thin white sheet had been hung in front of the windows. (When we were in the West Indies in 1978, the day we left it POURED like I’ve never seen in my entire life – it was raining so hard that you could not see out the windows at all – it looked like there was a heavy white sheet in front of the windows – you could not make out ANYTHING through the rain. That was the beginning of their ‘rainy season’ – and MAN, IT CAME DOWN! CONSTANTLY! We had to walk through that, through several cow pastures (and lots of mud) to get to the nearest road, down the mountain, to where our cab was waiting for us. In fact, my feet were so covered in mud – I had sandals on but it looked like I was wearing high-top MUD tennis shoes – my feet were totally coated- the taxi driver told me to just put my butt on the seat and leave my legs out of the cab. He then got a very big towel and proceeded to wipe the mud off my feet & sandals before allowing them in his cab. Remember, this was during a HUGE downpour of rain! Not so sure you would get THAT kind of service here in the States!) Anyway – after that very long explanation – our rain here, today, lasted about 15 minutes then it cleared up. It’s now a nice, clear 78 degree day.

Since it’s rather ‘status quo’ on the baby blankets knitting, am going to just jump to the recipes:


Dulce de Leche Banana Cream Pie

2 (14 oz, ea) cans sweetened condensed milk
1 (9 inch) pre-made pie crust
3 medium bananas
1 C. heavy cream
3 T. sour cream

Pour condensed milk into a large,
heatproof bowl, set over a pot of
simmering water to make dulce de
leche. Cook, checking water level
& adding water as necessary. Stir
milk occasionally; cook until it is
very thick & golden brown, about
2 1/2 hours. Bake crust according
to pkg. directions; cool on wire rack.
Slice 2 bananas; spread half of warm
dulce de leche in crust; top with
sliced bananas. Spread remaining
dulce de leche over bananas; chill
until cold, at least 2 hours. Just
before serving, combine heavy
cream & sour cream in a bowl. Whip,
using an elec. mixer on high speed,
until soft peaks form. Spread over
pie. Slice remaining banana &
use to garnish top of pie.
Makes 8 servings.

(recipe: DDJ 07/23/12)

Mexican Noodle Pie

1 (8 oz) pkg extra
wide egg noodles


1 C. sour cream

1 C. shredded Cheddar cheese, divided

3 T. sliced green onions

1 egg, beaten

1 tsp. Worcestershire sauce

3/4 lb. ground beef

1 C. chopped onion

1/4 C. chopped green pepper

1 (1 1/4 oz) taco seasoning mix

1 C. (8 oz can) tomato sauce

shredded lettuce, chopped tomatoes,

sour cream (optional)

Preheat oven 350 degrees F.

Cook noodles accordg. to pkg directions; drain.

In large bowl, stir sour cream, 1/2 C. Cheddar

cheese, green onion, egg & Worcestershire

sauce. Fold in cooked noodles; spoon into

9 inch greased pie pan or 2 qt. casserole dish.

Using a spoon, shape into a thick crust. In

large skillet, cook meat until browned. Add

onion & green pepper; cook until tender,

drain. Stir in taco seasoning mix & tomato

sauce; heat to boiling. Pour onto crust;

top with remaining Cheddar cheese. Bake

30 minutes, let stand 5 minutes before

cutting. Top with shredded lettuce,

chopped tomato & sour cream, if


(recipe: RDJ-07/23/12)


Fresh Corn Tomato Salad


3 T. white wine

2 tsp. kosher salt

freshly ground black pepper

1/4 C. olive oil

6 ears fresh corn, husked (about

4 C. corn kernels)

2 C. red or orange grape tomatoes,


1 bunch scallions (white & green),

thinly sliced

8 oz. fresh mozzarella, cut into

small cubes

1 1/2 C. fresh basil leaves

Whisk vinegar, salt & pepper in small

bowl. Gradually whisk in the oil, starting

with a few drops, then adding the rest in

a steady stream, to make a smooth

dressing. Shear off corn kernels with a

sharp knife over a bowl. Toss in tomatoes,

scallions & mozzarella; pour the vinaigrette

over salad; toss to coat. Cover & let stand

15 minutes or up to 2 hours. Before

serving, tear basil over the salad & stir.

Makes 6 Cups.

(recipe: FoodNetwork)


Baked Mushroom Chicken

4 boneless, skinless
chicken breast halves

1/4 C. flour

3 T. butter, divided

1 C. sliced fresh mushrooms

1/2 C. chicken broth

1/4 tsp. salt

1/8 tsp. ground black pepper

1/3 C. shredded mozzarella cheese

1/3 C. grated Parmesan cheese

1/4 C. sliced green onions


Preheat oven 375 degrees F.

Flatten each chicken breast half to

1/4 inch thickness. Place flour in a

resealable plastic bag; add chicken, a

few pieces at a time. Seal & shake to

coat. In a large skillet, brown chicken

in 2 T. butter on both sides. Transfer

to a greased 11 x 7 x 2 inch baking

pan. In the same skillet, saute

mushrooms in remaining butter until

tender. Add broth, salt & pepper; bring

to a boil. Cook 5 minutes or until

liquid is reduced to 1/2 Cup; spoon

over chicken. Bake, uncovered, 15

minutes. Sprinkle with cheeses &

green onions; bake 5 minutes

longer or until chicken juices run

clear. Makes 4 servings.

(recipe: Sandy-Marys Recipe Exchange)


Shrimp Ball


1 (1 lb.) pkg. cooked, peeled small shrimp,


1 (1 lb.) pkg. imitation crab meat, chopped

2 C. shredded mozzarella cheese

2 C. shredded Cheddar cheese

2 T. Parmesan cheese

1 T. minced garlic

1 bunch green onions, chopped

3 T. mayonnaise


Mix all ingredients in a large bowl;

stir. Form into a ball; refrigerate

1 hour. Serve with crackers or

cut vegetables.

(recipe: Sandy-Marys Recipe Exchange)


Chicken Stuffed Shells


1 box large pasta shells, cooked &


2 C. cooked, diced chicken

1 box chicken stuffing mix

2 cans cream of chicken soup

1 soup can milk

Preheat oven 350 degrees F.

Prepare stuffing mix; mix in chicken &

one can soup (undiluted); stuff into

shells. Place shells in a greased

casserole dish. Mix second can soup

with milk; pour over shells. Cover &

bake 30 minutes.

(recipe: Sandy-Marys Recipe exchange)

Red Zinger Cake

1 box yellow cake mix
2 T. raspberry Jell-O dry powder
1 can sweetened condensed milk (Eagle Brand)
1/2 jar raspberry preserves
1 (8 oz) tub Cool Whip, thawed
1 C. shredded coconut

Prepare cake batter as directed on pkg. Stir
in raspberry Jell-O powder. Bake accordg to
pkg directions. Remove cake from oven and
immediately poke holes all over cake with a
fork. Pour condensed milk all over top; spread
raspberry preserves over that. Let cake cool
completely. Top with Cool Whip, then sprinkle
top with coconut.

(recipe: Sandy-Marys Recipe Exchange)
Fried Green Tomato BLT Sandwich

2 small green tomatoes
1 C. buttermilk
1/2 C. panko bread crumbs
1/2 C. self-rising flour
vegetable oil for frying
salt & red pepper
4 slices bacon, cooked

1 C. lettuce leaves (iceberg or
green leaf)
2 T. mayonnaise
2 T. roasted red pepper vinaigrette
4 slices bread (any type)

Slice green tomatoes. Place in a

colander in sink. Sprinkle salt over
slices & let excess liquid be drawn out.
(takes about 30 minutes). Pour butter-
milk in one bowl. In another bowl, mix
together panko bread crumbs, flour,
salt & red pepper. Heat approx. 1/2 C.
vegetable oil in a skillet. Place tomatoes
in buttermilk, then dredge in panko
mixture. Pan-fry until crispy. Drain on
a cooling rack. Mix together roasted
red pepper vinaigrette and mayo. Toast
bread slices. Assemble sandwich with
red pepper mayo, lettuce, 2 slices
bacon per sandwich and tomatoes.
Makes 2 sandwiches.


Blueberry Crisp

1 1/2 C. flour
3/4 C. brown sugar
1 stick cold butter, diced
1/2 tsp. salt
6 C. blueberries
2 T. instant tapioca
1 C. granulated sugar
1/4 c. orange juice
1 tsp. cinnamon

Preheat oven 375 degrees F.
Combine flour, brown sugar,
& salt in food processor. Pulse
mixture into coarse crumbs.
In large mixing bowl, combine berries,

tapioca, granulated sugar, orange juice
& cinnamon. Spoon into a large baking
dish. Top with an even layer of crumbs.
Bake about 40 minutes or until topping

is golden brown & filling bubbles. Serve
with ice cream, if desired. Serves 8

(recipe: “Dash” flyer, Oakland Press)

Hope you’re having a nice, relaxing





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One CommentLeave a comment

  1. After this last session I think we have to be thankful for any kind of rain. Agree?

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