Out and About – VERY Slowly

???????????????????????????????????????Yep, it’s Winter in Michigan right now it’s a balmy 11 degrees F.! This morning I decided that I needed to get the special needs group’s next newsletter IN THE MAIL before next Wednesday; it’s a large mailing (47 envelopes) so I always drive it to the Post Office in order to make sure it goes out on time. I should preface this by saying: I haven’t been out in my car IN THE SNOW since before New Years – we’ve had quite the dump of the white stuff in the past few days. I went out to my van with a BROOM to get the ‘over 6 inches’ of fluffy white stuff off my car. I was very happy to see that it, indeed, was the light FLUFFY stuff and not that lead-weight wet, heavy snow that’s so hard to shovel or just move.  Made my trip to the Post Office – going VERY slowly – didn’t exceed 25 MPH the entire trip; even had to go around the block just to have a good ‘running start’ access to my slightly uphill driveway. The trip was around 9:50 a.m. and not many cars on the road (thank heavens!); so glad to see people (at that time) moving cautiously and slowly; there were a few moments where I could have done a doughnut, it was THAT slippery-turning from one major road left onto another – a little scary – I would imagine the truck that I turned in front of (he was stopped at the light) was probably hoping I’d make the turn without slipping – THAT scary! Was thinking of stopping at the local grocery store on the way home, but just the thought of another uphill turn made me realize we don’t really NEED bread, crackers, cookies and a few other things – there’s always another day!

This afternoon is our appointment for the scheduled church directory photos – not looking forward to the drive; our church (on a good day) is about 25 minutes away, around lots of curves on various lakes. Husband has already volunteered to do the driving and we’ve explained to our little old lady who has Alzheimers (we drive her to church) that we would pick her up 45 minutes before the appointment – just to give us the extra drive-time. We’ll see how that goes. (I even called the church to see if they were re-scheduling any appointments due to the weather – they said “Not at this time.” . . . darn.

Food wise, we’re just finishing up the Black Bean Turkey Soup I made from the remains of our Thanksgiving turkey. It’s the same recipe I’ve posted before but this time I tweaked it a bit by trying Swanson’s Chinese Hot & Sour boxed broth. Basically the recipe is:

Black Bean Turkey Soup

2 large cans black beans, drained & rinsed
2 cans whole kernel corn, drained
1 large can chicken broth
1 (32oz.) box Swanson’s “Chinese Hot & Sour”
flavor infused broth
cooked, chopped turkey (or chicken)
about 1 C. thick & chunky salsa (mild or
medium – your choice of heat)
1 1/2 C. water (more if you want more broth)
dash of garlic powder
dash pepper

Place all ingredients in soup pot & heat
through. Serves 8

————————–

I found the Chinese Hot & Sour broth at Meijers – comes in a carton, in the soup section. I must say – if you like HOT & spicy, this soup really works for cold weather. I was a bit surprised – both my husband and middle son ended up having THREE bowls EACH! Think it’s a ‘keeper’.

================

One-Pot Garden Chicken & Noodles

2 T. margarine
3/4 lb. boneless, skinless chicken breast, cut
into 3/4 inch pieces
1/3 C. onion, finely chopped
1 (14.5 oz) can chicken broth
1/2 (6 oz) pkg. broad egg noodles,
uncooked
1 (10 oz) pkg. frozen peas & carrots
1 (10 3/4 oz) can cream of chicken or cream
of mushroom soup, undiluted
3/4 C. milk
3/4 C. grated Parmesan cheese, divided
1 (4 oz) far chopped pimiento, drained
(optional)

In a heavy 5 quart saucepan over medium heat,
melt butter. Add chicken & onion; cook 5 minutes or
until chicken is no longer pink. Add chicken broth; heat
to boiling. Stir in uncooked pasta & peas/carrots, stirring
to coat evenly with liquid. Heat to boiling; reduce heat.
Cover & simmer on medium heat 8 minutes, stirring
occasionally or until most liquid is absorbed. In a medium
bowl, stir together soup, milk, 1/2 C. cheese & pimiento
until smooth; stir into pasta mixture. Simmer until heated
through. Serve sprinkled with remaining cheese.

(recipe: No Yolks noodles)
———————————————–

Apple Pie “Cake”


1 (20 oz) can apple pie filling
2 C. flour
1 1/2 C. sugar
1/4 C. vegetable oil
2 eggs
2 tsp. baking soda
1 1/2 tsp. vanilla
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
1/4 tsp. cloves

1 C. walnuts, chopped

Preheat oven 350 degrees F.
Generously grease & lightly flour a
9 or 10 inch tube pan. In large mixer
bowl at low speed, beat pie filling,
flour, sugar, oil, eggs, baking soda,
vanilla, cinnamon, nutmeg, salt & cloves
30 seconds. At medium speed, beat 3
minutes, scraping bowl occasionally. Stir
in nuts, then pour batter into pan. Bake
1 hour or until toothpick inserted into center
comes out clean. Cool cake upright in pan
on wire rack 2 hours or until completely
cooled. Remove from pan & serve.

(recipe: Peg-Marys Recipe Exchange)
————————————————-

Mediterranean Chicken
(crockpot)


3 boneless skinless chicken breasts
2 tsp. olive oil
1/4 C. balsamic vinegar
1/2 C. chicken broth
1 tsp. minced garlic
1/4 C. chopped fresh oregano
1/4 tsp. salt
1/2 tsp. ground black pepper
fresh basil – optional

Brush chicken breasts with olive oil &
place in crockpot which has been
sprayed with nonstick spray. Combine
rest of ingredients in bowl & pour over
chicken. Cover & cook on Low 6-8 hours
until cooked through. Sprinkle with fresh
basil before serving. Serves 4.

Suggestion: serve over a bed of cooked rice
or couscous

(recipe: Chupa Babi-Slowcooker digest)
————————————————

Chicken Fried Steak


5 T. flour
1/4 C. cornmeal
1/2 tsp. salt
1/4 tsp. black pepper
4 beef cube steaks (about 1 lb)
1 egg white
1 tsp. water
2 T. cooking oil, divided

Gravy:

1 T. butter
2 T. flour
1 1/2 C. milk
1 tsp. beef bouillon
1/2 tsp. marjoram
1/4 tsp. thyme
1/8 tsp. black pepper


Combine 3 T. flour, cornmeal, salt & pepper. Coat
steaks in remaining flour. Beat egg white & water;
dip steaks then dip in cornmeal mixture.. In skillet,
on medium high heat, cook 2 steaks in 1 T. oil for
5-7 minutes on each side. Remove steaks; repeat
with remaining steaks & oil. In medium saucepan,
melt butter, stir in flour until well blended. Add
milk & bring to boil. Boil 2 minutes, stirring
constantly. reduce heat to medium low. Add rest
of ingredients; simmer, uncovered, 4-5 minutes,
stirring occasionally. Serve gravy over steaks.
Makes 4 servings.

(recipe: moms2moms.com)
——————————————

Welsh Stew

4 large potatoes, peeled & cubed
1 large onion, peeled & chopped
2 lb. lean stew beef, cubed
6 carrots, sliced into 1 inch pieces
1-2 red-topped turnips, peeled & cubed
4 stalks celery, trimmed & cut into 1 inch pieces
1 C. fresh green beans, trimmed & broken into
1 inch pieces
1 (26 oz) can Italian style tomatoes
2 T. Worcestershire sauce
2 T. beef bullion granules (or) 2 beef bullion cubes (or)
1 (16 oz) can beef broth
2 T. olive oil
1/3 C. flour
1 tsp. sweet basil
2 bay leaves
1 tsp. rosemary
salt & pepper, to taste

1/2 C. Burgundy wine or water
—–

Heat olive oil in skillet over medium-high heat.
Dredge beef cubes in flour & season with salt &
pepper; place in skillet & brown on all sides. Remove
from heat. Place vegetables in large stockpot; add
bullion or broth, Worcestershire & spices. Add enough
water to cover vegetables; bring to boil then reduce
heat. Let cook about 20 minutes; add meat. Deglaze
the skillet with 1/2 C. Burgundy wine or water & add
to pot. Cook another 20 minutes. Add Dumplings.
Serves 6-8

Dumplings:

1 1/2 C. flour
1/2 tsp. salt
1 1/2 tsp. baking powder
3 T. shortening
1 T. parsley flakes
3/4 C. milk

Place flour, parsley, baking powder, & salt in
large bowl. Cut shortening into mixture with
pastry blender or fork. Add milk; mix well.
Drop batter by tablespoonfuls into hot stew,
being careful not to splash. Cover & cook 18
minutes without lifting cover. Serve immediately.

(recipe: moms2moms.com)
—————————————

Apple Custard Coffee Cake


2 C. Bisquick baking mix
1 C. sugar, divided
3/4 C. milk
1 tsp. vanilla
1 C. chopped pecans
2 medium tart apples, peeled & chopped
1 tsp. ground cinnamon, divided
3 eggs
1 C. whipping cream

Preheat oven 350 degrees F.
In bowl, combine Bisquick, 1/4 C. sugar,
milk & vanilla; mix well. Stir in pecans.
Pour into greased 9 inch square baking pan.
Toss apples with 1/4 C. sugar & 1/2 tsp.
cinnamon; sprinkle over batter. In bowl,
combine eggs, cream & remaining sugar.
Pour over apples; sprinkle with remaining
cinnamon. Bake, uncovered, 40-45 mintues
or until a knife inserted near center comes
out clean. Serve warm. Refrigerate leftovers.

(recipe: moms2moms.com)
—————————————–

Italian-style Risotto


1 C. ARBORIO rice
1 green pepper, diced
1 red bell pepper, diced
1/3 C. chopped onions
1 C. sliced mushrooms (any type)
2 2/3 C. chicken broth
1 tsp. olive oil
FRESH Parmesan cheese, shaved

Heat broth in medium saucepan, add tiny
bit of olive oil. Saute onions until tender;
add rice & stir until lightly browned. Add
some broth & cook until absorbed. Continue
adding broth until rice is tender. In another
pan, add a tiny bit of olive oil. Saute peppers &
mushrooms until peppers are tender. Toss
rice mixture with pepper mixture. Serve
with shaved fresh Parmesan on each serving.
Serves 2

(recipe: moms2moms.com)
————————-

Fiesta Smashed Potatoes

-
1 1/2 lb. Yukon Gold potatoes, (about 4)
cut into 2 inch chunks
1/2 C. ranch salad dressing
1 C. Mexican-style finely shredded
Four Cheese, divided (Kraft)
2 green onions, finely chopped
1/4 C. chopped red peppers
2 T. chopped fresh cilantro
-
Add potatoes to large saucepan of boiling water;
cook 15 - 18 minutes or until tender. Drain;
return potatoes to pan. Use potato masher or back
of large spoon to coarsely smash potatoes; stir in
dressing. Stir in 3/4 C. cheese, onions & peppers just
until blended. Top with remaining cheese & cilantro.
Serves 9 (1/2 C. each)

(recipe: Kraft foods)
-------------------------------


Baker’s One-Bowl Cake


3 oz. Baker’s semi-sweet baking chocolate
6 T. butter or margarine
3/4 C. sugar
2 eggs
1 tsp. vanilla
1 1/4 C. flour, divided
1/2 tsp. baking soda
3/4 C. water

Chocolate Glaze:
3 oz. Baker’s semi-sweet baking chocolate
2 T. whipping cream
1 T. butter

1 C. mixed fresh fruit (blueberries,
raspberries, sliced strawberries)

Preheat oven 350 degrees F.
Microwave 3 oz. chocolate & butter in
large microwavable bowl on High 2
minutes or until butter is melted. Stir until
chocolate is completely melted. Add sugar,
beat with elec. mixer until blended. Add eggs,
one at a time, beating after each egg until
blended. Beat in vanilla; add 1/4 C. flour &
baking soda; mix well. Gradually beat in
remaining flour alternately with water. Pour
into greased & floured 9 inch round cake pan.
Bake 30 minutes or until toothpick inserted
into center comes out clean. Cool 10 minutes,
remove from pan. Cool completely on wire
rack. Drizzle with Chocolate Glaze & top
with fresh fruit just before serving.
Makes 10 servings.

Chocolate Glaze;
Microwave 3 oz. chocolate, 2 T. whipping
cream & 1 T. butter in microwavable bowl
on High 1-2 minutes or until butter is
melted. Stir until chocolate is completely
melted & mixture is well-blended.
(recipe: Kraft foods)
=============================
I’m hoping you all had a very nice New Year’s Eve; we had a very quiet one, just my husband & I (the boys were ‘out’ – so glad they both made it home safely!).
Stay warm & safe this winter’s day – remember you are IMPORTANT to other people!

Hugs;

Pammie

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Published in: on January 2, 2014 at 12:34 pm  Comments (3)  
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3 CommentsLeave a comment

  1. It’s going to be about -15 here today and tonight!

    • Oh MY! Stay warm, hopefully it will get warmer very SOON!

      • It’s -5 out right now here! 😦 I hate the cold so much.


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