Serves 3-4
350 degrees F.
30 min
Cook and drain according to package directions:
1 cup elbow macaroni
Add and stir to combined:
One 7oz package of tuna, drained
1 cup tomato sauce
1/2 cup cottage cheese
1/4 cup yogurt or sour cream
1 small onion minced
1/2 t. salt
Pour into greased casserole dish (small size)
Toss together
1/2 cup bread crumbs and 1 Tablespoon butter
Sprinkle on top and bake for 30 minutes at 350 degrees F.
Ingredients:
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup brown sugar
1 cup butter, melted and cooled
1 1/2 cup semisweet chocolate chips
1 cup chopped nuts (or use 2 1/2 cups chips instead of the nuts)
1 9″ pie crust (see this website)
Directions:
Preheat oven to 325 degrees F. Beat eggs well in large bowl. Add flour and sugars and mix until well blended. Stir in the melted butter. Add chips and nuts if using. Pour into unbaked pie shell, and bake at 325 for 55-65 minutes or until puffy and golden brown. Let cool at least 2 hours before serving.
Makes 8-12
Ingredients:
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
Directions:
1. Preheat oven to 375 degrees F (175 degrees C) Grease an 8 inch square pan.
2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
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You can use wheat flour if you would like.
I used the dry buttermilk you can buy. It worked great. That way you can keep it in the fridge for a long time and use it only when you need to.
This one is another great recipe I got from my mother-in-law. She is a wonderful cook. So here goes.
Ingrediants:
1 onion chopped
1 Tbsp grated ginger
Olive Oil
1 large Butternut squash
2 ripe pears
4 cups (32 oz) chicken broth
Sour cream (for garnish)
Pumpkin seeds or Pine nuts (for garnish)
Salt and Pepper to taste
Recipe:
Saute 1 chopped onion and 1 Tbsp grated ginger in a little oil in a large pot until onion is tender.
Add a large butternut squash, peeled, seeded and cut in chunks;
Add 2 ripe pears, peeled, cored and chopped
Add 4 cups chicken broth and salt and pepper to taste
Bring to a boil; cover, reduce heat, simmer 15 minutes until squash is tender.
Cool slightly then with hand blender / regular blender puree until smooth.
Garnish with a dollop of sour cream and toasted pumpkin seeds (or toasted pine nuts).
Makes 8 cups.
This is simply Delicious!
Wonderful change to a plain old quesadilla. Sweet, salty and barbecued! Use any type of firm red apple. Additional options: add barbecued chicken or chopped jalapeno peppers. Serve warm with sour cream, salsa, guacamole or all three.
Ingredients:
8 (8 inch) flour tortillas
2 tablespoons olive oil
2 tablespoons Dijon mustard
2 green onions, chopped
2 red apples, cored and thinly sliced
2 cups shredded Gouda cheese
Directions:
1. Preheat a grill for high heat
2. Brush oil onto one side of a tortilla, and place on a blate oil side down. Spread about 1/2 tablespoon of mustard on the top side, and top with green onion, apple slices and about 1/2 cup of shredded cheese. Place a second tortilla on top, and brush the top with olive oil. Repeat with remaining ingredients, stacking the quesadillas on the plate.
3. Brush the grilling surface with oil, and place the quesadillas carefully on the grill. Grill for about 3 minutes or until the bottom is crisp. Filp and grill on the other side until crisp. Remove from the grill to serving plates and cut into quarters. Serve warm.
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