After ‘enjoying’ (said with tongue in cheek) the past few days of cold but clear weather, we’re now faced with a Winter Weather Advisory and Hazardous Conditions-type of day. Normally that wouldn’t bother me (on any day where I don’t have to go out) BUT tonight is my Knit Night! There are at least three new people coming plus some dear lady who has asked if someone in the group could repair an afghan for her. She doesn’t knit or crochet but this afghan is very dear, it belongs to her 90+ yr old client and the dog chewed on it, then the lady’s son decided he’d CUT OUT the chewed parts, leaving a total mess! I told her to meet us tonight & I’d give it a look & see what could/could not be done with it. First we had really tiny but VERY FAST flurries of snow (probably about 1 1/2 inches out there) – that stopped. Reading over the weather report I guess we’re also supposed to get a little more snow together with SLEET & freezing rain making hazardous driving conditions tonight – oh, joy . . .We’ll see if I decide to go or not. Still working on the yellow & white baby afghan; yesterday I decided to attempt another ‘easy’ knit scarf pattern – this one’s in a sort of Kelly green (just reached into one of my tubs and grabbed a skein of yarn – no preference at all in choosing this one!) I’m not exactly sure it will be enough for a scarf – if it’s a bit short I’ll probably grab some cream yarn and knit ‘ends’ on both ends to make it longer – that should work.
Still ‘playing at’ cleaning house for the coming of the Nephew visit next Thurs. Today I tackled the kitchen a bit, rearranging/getting rid of several items. Happy to hear that Purple Heart will be in the area March 9th – just in time to haul away some things – YAY! Finally sorted through all the toys from the other day, boxed them up & hauled them upstairs; now they’re out of the way.
Creamy Chicken/Rice Soup
1 C. carrots, chopped
1 C. celery, chopped
1 medium onion, chopped
10 C. water
8 chicken bouillon cubes (or
8 tsp. bullion granules)
1 tsp. parsley
1 bay leaf
1 tsp. thyme
2 chicken breasts (thawed)
2 chicken thighs (thawed)
1 C. rice
1 (10 oz) can cream of chicken soup
Add all ingredients to crockpot (except
rice & soup; cover & cook on High 5 hours, or
Low 7 hours.Remove chicken from crockpot
& shred using 2 forks. Add rice to crockpot
along with shredded chicken; cover with lid &
cook on High 1 hour until rice is tender. Add
cream of chicken soup; stir well to combine.
Cover & allow soup to heat, 10 minutes.
4 Ingredient Porcupine Meatballs
1 lb. ground beef
1 (6.8 oz) box Beef Rice-a-Roni
2 1/4 C. water
Place ground beef in medium bowl;
pour Rice-a-roni in bowl (only the
rice & pasta mix – not the seasoning
packet – you will use that later). Add
egg & mix well. Shape mixture into 25
golf-ball sized meatballs. Heat a large
skillet over medium-high heat; carefully
place meatballs in skillet & allow them
to get browned on top & bottom. Pour
2 1/4 C. water into large liquid measuring
cup; add seasoning packet (from Rice-a-Roni)
& stir to combine. Pour mixture on top of
meatballs in skillet. Reduce heat to Medium-
low. Cover & simmer 30-40 minutes until
liquid has been absorbed & rice/pasta in
meatballs are cooked through.
Makes 25 meatballs, about 5 servings
Oven-baked Crumb Potatoes
6 medium russet potatoes
1/4 C. butter, melted
2/3 C. Italian Bread crumbs
Preheat oven 400 degrees F.
Wash/scrub potatoes well. Cut potatoes
into slices, then dice into chunks & place
in medium bowl. Pour melted butter over
potatoes & stir so that all potatoes have
some butter. Pour bread crumbs over potatoes,
sprinkle with salt/pepper & mix well. Spray
a large cookie sheet with nonstick spray. Lay
potatoes evenly on sheet. Bake 45 minutes,
stirring potatoes a few times during cooking
time. They are done when they are fork-tender
& crispy along the outsides. Serves 7
Oats & Berry Bars
1 C. brown sugar
2 C. flour
1/2 tsp. baking soda
1/4 tsp. salt
2 C. rolled oats
1 C. butter, softened
1 1/2 C. jam (your choice)
Preheat oven 350 degrees F.
In medium bowl place brown sugar,
flour, baking soda salt & rolled oats;
add soft butter. Using a pastry blender
mix butter into dry ingredients. (if you
don’t have a pastry blender you can use
your fingers to blend the butter in); the
mixture should resemble coarse crumbs.
Spray a 9 X 13 pan with nonstick spray.
Pour oats mixture into pan. Pour jam into
a microwave-safe bowl & heat about 30
seconds (makes it easier to spread). Pour
jam onto oats mixture & spread evenly
using a knife. BE SURE to leave about a
half-inch border around the edges of the
pan. Sprinkle remaining crumb mixture
on top & gently press crumbs in pan
using the back of a wooden spoon. Bake
35 minutes or until the top is golden
brown. Cool in pan completely then cut
Tangy Roasted Spareribs
1 (2 lb) pkg. sauerkraut, rinsed/drained well
1 tsp. caraway seeds
2 racks pork spareribs (about 3 lb. each)
2 (1 oz, ea) envelopes onion soup mix
2 onions, thinly sliced
1/2 tsp. black pepper
Preheat oven 350 degrees F.
Spray two 9 X 13″ baking dishes with
nonstick spray. In medium bowl combine
sauerkraut & caraway seeds; mix well &
spread equally into both dishes. Place a
rack of ribs over sauerkraut in each dish;
sprinkle each equally with onion soup
mix then top with onions & pepper. Cover
with foil & bake 1 1/4 hours. Uncover &
bake an additional 20-30 minutes until
ribs are tender. Cut into individual ribs
& serve with sauerkraut. Serves 4
Double Chocolate Waffles
2 C. flour
Poor Man’s Stew
1 lb. ground beef, browned/drained
1 1/2 lb. potatoes, diced large
3 carrots, sliced
1 onion, diced
1 (6 oz) can tomato paste
2 C. water
1 tsp. salt
1/4 tsp. pepper
1 tsp. onion powder
1 tsp. dried oregano
Add cooked ground beef, potatoes,
carrots & onions to 5-qt. or larger
crockpot. In small bowl, whisk together
tomato paste, water, salt/pepper &
oregano. Pour mixture in crockpot; stir.
Cover & cook on Low 6-7 hours without
opening lid during cooking process.
Crockpot or Oven Brisket & Onions
1 T. olive oil
1 1/2 lb. onions, (about 2 large),
sliced into half moons
3 1/2 lb. beef brisket
fresh ground black pepper
6 cloves garlic, minced
2 C. beef broth
2 T. Worcestershire sauce
1 T. soy sauce
Heat a deep saute pan or cast iron
skillet over medium heat with olive oil.
Add onions & cook on medium-low to
medium heat, stirring frequently, about
20 minutes until onions have caramelized
lightly. Remove brisket from pkg. & pat dry.
Season meat generously with salt & pepper.
Heat a large skillet or saute pan over medium-
high heat. Sear brisket until a golden brown crust
appears on both sides of the meat. Remove &
place in crockpot, fatty side up. Sprinkle minced
garlic over meat; place cooked onions on top &
around the meat. Mix broth, Worc. sauce & soy
sauce; pour into crockpot. Cover & cook on Low
6-8 hours until brisket is very tender. Let rest
at least 20 minutes before serving.
Brisket can be sliced or shredded immediately &
served with onions & juices or let meat cool then
refrigerate overnight. Before reheating, scrape
away and discard the layer of fat that formed
around the meat. Serves 6
Preheat oven to 300 degrees F.
Transfer brisket & juices to a baking dish
& cover tightly with a lid or two layers of
foil. Warm 1 hour or until warmed through.
Cut into smaller pieces for faster reheating.
Cook brisket in oven in a baking dish
covered tightly with foil or in a Dutch
oven, covered with a lid at 325 degrees F.
3-4 hours or until very tender.
Pineapple-Coconut Poke Cake
1 (16.25 oz) butter cake mix (plus
ingredients to prepare cake)
2 (3.4 oz, ea) boxes coconut cream
instant pudding mix
1 (20 oz) can crushed pineapple,*
4 C. Half & Half (cold)
1 (16 oz) tub Cool Whip, thawed
1 C. flaked coconut
1/2 C. macadamia nuts, toasted/
Prepare cake mix according to pkg. directions,
bake in 9″ X 13″ pan. You can use juice from
pineapple, adding water to make required
amount called for on the box mix. Bake
according to pkg. directions. Remove cake
from oven & using the handle of a wooden
spoon, poke holes all over top of entire
cake – holes need to be fairly large. Use an
elec. mixer to mix together both pkgs.
pudding mix with Half & Half. Whip until
pudding begins to slightly thicken but is
still pourable. Mix 1 C. mixture with
crushed pineapple & pour over top of
cake and into holes while cake is still hot.
Immediately spread remaining coconut
cream pudding on top. Refrigerate until
cool & completely set. Frost with Cool
Whip & sprinkle with chopped nuts. Store
covered; chill well. Serves 16
Here’s hoping the weather ‘gets better’ –
hoping, too, that you are safe/warm
& cosy/comfy doing something you
PS: How are YOUR gas prices lately?
Last week I was (happy) observing
our local station having Regular gas
at $2.26/9 – and was shocked to see,
on Sunday when we passed by, that
the prices are up to $2.39/9! Oh well,
what can ya do???