Straw & Hay Pasta

Ingredients

4 Ounces Vermicelli

 1 ¼ Half and Half
 1/3 to 1/2 cup thinly sliced cooked ham, cut into slivers
1/3 cup frozen petite peas
¾ Cup Parmesan cheese

 Directions

In a 4- to 5-quart pan over high heat, bring 1 to 2 quarts water to boiling.
Add pasta and cook, uncovered, until tender-firm to bite, about 6 minutes.
Meanwhile, in a 4- to 5-quart pan, combine half-and-half, ham, and peas.
Stir often on medium-high heat until steaming.
Remove from heat.
Drain pasta and pour into cream mixture.
With 2 forks, lift pasta to mix with cream; do this several times for 3 to 4 minutes.
Pasta will absorb much of the liquid.
Then add 1/3 cup of the cheese and mix well.

I used white and green fete chine.  I also used regular green peas.

  Autumn Vegetable & Turkey Chowder

 Ingredients

 3 Tablespoon Butter/Margarine

 1 medium-size onion, chopped   (I used green onion)
1 Cup Carrots    (I used one large carrot)
½ Cup Celery
 2 Cups Potatoes (I used 2 large gold potatoes)
 1 can about 14 1/2 oz. tomatoes
2 beef bouillon cubes
1 ½ Teaspoon Worcestershire
 2 Cups Cooked turkey (I used 1 cooked Turkey thigh)
 1 1/2 cups 6 oz. shredded sharp Cheddar cheese
Chopped parsley
2 cups milk
 Salt and pepper

 Directions

 Melt butter in a 3-quart pan over medium heat.

Add onion and cook, stirring, until soft about 10 minutes.

Stir in carrots, celery, potatoes, tomatoes break up with a spoon and their liquid, bouillon cubes, and Worcestershire.

Bring to a boil; reduce heat, cover, and boil gently, stirring occasionally, until vegetables are tender to bite about 15 minutes.

Mix in turkey.

Gradually stir in milk; heat, stirring often, just until soup is steaming.

Season to taste with salt and pepper; then add 1 1/4 cups of the cheese, stirring until cheese is melted.

Ladle soup into bowls; sprinkle with parsley and remaining 1/4 cup cheese.

Tomorrow, I will be using an oven.  I always have to say prayers because my confidence is not where it should be.  I know that I will do well but I figure the extra boost is always a helps.

Fish Fillets In Wine Sauce

Ingredients

 4 Large Dried mushrooms

 ¾ Cup Chicken broth
 2 Tablespoon Dry sherry
 1 Teaspoon Sugar
 2 Teaspoons Soy sauce
 1 Egg
 ½ Teaspoon Salt
 ¼ Pepper white
 1 pound fish fillets, such as rockfish, turbot, sole, or sea bass, cut in 2-inch squares
Cornstarch
2 Tablespoon Salad oil
 2 teaspoons each cornstarch and water, combined
1 Teaspoon Sesame oil

 Directions

Cover mushrooms with warm water, let stand for 30 minutes, then pour off 1 1/2 cup of soaking liquid and place in a small pan; discard remaining liquid.

Cut off and discard stems; slice mushrooms.

Place mushrooms in pan with soaking liquid; add chicken broth, sherry, sugar, and soy.

Bring to a boil; reduce heat, cover, and simmer until mushrooms are tender Beat egg with salt and pepper.

Dip pieces of fish in egg, then coat lightly with cornstarch, 'n a wide frying pan, heat salad oil over medium-high heat.

Add fish and cook until it flakes when prodded in thickest part with a fork (about 3 minutes per side).

Stir cornstarch and water.

Add to sauce and cook, stirring, until sauce bubbles and thickens.

Stir in sesame oil.

Transfer fish to a serving platter; pour sauce over fish before serving.

This was very good the mushroom gravy was wonderful!!  We had baked potato and spinach.  I wish that it had made more, it was that good.

Went to Jonathon’s Birthday on Saturday. It was held at the Cluck’s house.  They have a nice house.  They are a nice family.  I am glad that they like Jonathon.  He seems to have a lot of friends.  There were a number of people there.  Tony Cluck was sick.  He Had the flu.  I hope Mom doesn’t get it.

My hours for work have picked up.  Gotta be able to help pay the bills.  I had two weeks off.  That’s a long time with out money coming in!

Dan came home early today.  We are going to start planning our trip for our 2oth anniversary.  We are either going to Germany or England.  I am down for either one!!!

Beef and Vegetable Saute

Ingredients

 1 Large Carrots

 1  medium-size zucchini
1 Large Onion
 1 Cup Green beans
 1 to 1 1/4 pounds top round or flank steak
3 Tablespoon Salad oil
 1 Cup Water
 1/3 Cup Firmly packed brown sugar
 2 Tablespoons Cornstarch
 ¼ Cider Vinegar
 3 Tablespoons Soy sauce

 Directions

 

Using slicing disc, slice carrots and set aside.

Slice zucchini and onion.
With a knife, cut green beans into 1-inch lengths.
Cut meat in half lengthwise; slice each half crosswise on the diagonal into 1/8-inch-thick strips.
Heat 2 tablespoons of the oil in a wide frying pan over high heat; add meat, 1/2 at a time, and cook, stirring frequently, until slices are browned on the outside but still slightly pink in the middle (about 2 minutes).
Set aside.

In same pan, heat remaining 1 tablespoon oil.

Add carrots and beans and toss once.
Add 1/2 cup of the water, cover, and cook over medium-high heat for 3 minutes.

Add zucchini and onion, turn heat to high, and cook for 2 minutes longer or until vegetables are just tender-crisp.

Combine sugar, cornstarch, vinegar, soy, and remaining 1/2 cup water.
Stir into vegetables, return meat to pan, and cook, stirring, until sauce has thickened (about 30 seconds).

I used pork with this dish.  I did not have to use as much water as they were calling for.  I also cooked all the vegetables in the same pan.  It was very tasty.

Raspberry Glazed Turkey Saute Recipe

Prep 20 minutes Cooking Time 15 minutes serves 4

 Ingredients

 5 Green onions

 1/3 Cup Red raspberry jam
 3 Tablespoons Raspberry wine vinegar
 1 Tablespoon Dijon Mustard
 ½ Teaspoon, grated Orange peel
 ¾ Teaspoon Dried tarragon
 8 Ounce, dried Fettuccine
 1  teaspoon olive oil or Vegetable oil
2 turkey breast tenderloins (about 1 lb./455 g total), cut into 1/4- by 2-inch (6-mm by 5-cm) strips
1 Cup Raspberries or Orange slices chopped
 Tarragon sprigs  optimal

Directions

 1. Trim and discard ends of onions. Cut onions into 2-inch (5-cm) lengths; then cut each piece lengthwise into slivers. Set aside. In a small bowl, stir together jam, vinegar, mustard, orange peel, and chopped tarragon; set aside.

2. In a 4- to 5-quart (3.8- to 5-liter) pan, cook fet-tuccine in about 8 cups (1.9 liters) boiling water until just tender to bite (8 to 10 minutes); or cook according to package directions.

3. Meanwhile, heat oil in a wide nonstick frying pan or wok over medium-high heat. When oil is hot, add turkey and 1 tablespoon (15 ml) water Stir-fry just until turkey is no longer pink in center; cut to test (about 2 minutes). Add water, 1 tablespoon (15 ml) at a time, if pan appears dry. Remove turkey from pan with a slotted spoon and keep warm. Discard drippings from pan; wipe pan clean (be careful; pan is hot).

4. Add jam mixture to pan and bring to a boil over medium-high heat; then boil, stirring, just until jam is melted and sauce is smooth (about 1 minute). Remove from heat and stir in turkey and onions.

5. Drain pasta well and divide among 4 warm individual rimmed plates or shallow bowls; top with turkey mixture. Sprinkle each with raspberries and garnish with tarragon sprigs

I used turkey thighs.  I steamed them and then I took the meat off the bone.  We couldn’t find breast tenderloins.

Fettuccine In Mountain And Sea

 Prep 20 to 30 Minutes Cook 25 Minutes Serves 6 to 8

 Ingredients

 1/2 ounce dried porcilu mushrooms

 2 Cup Warm water
 2 TLBS Butter
 2 TLBS Onion
 8 Ounce Mushrooms
 ½ Cup Dry white wine
 12 ounces medium shrimp, shelled and deveined
½ Cup Heavy cream
 1 TESP Dried thyme leaves
 ½ TESP  Dried Sage leaves
 2 TLBS parsley
½ TESP Salt
 ¼ TESP Pepper
 1 Pound Fettuccine

 Directions

1. Soak porcini in warm water 20 to 30 minutes, or until softened. Remove porcini and rinse under cold running water to remove any grit. Chop fine and set aside. Strain liquid through cheesecloth to remove any grit and set aside.

2. Meanwhile, in a nonreactive large frying pan, melt butter over medium heat. Add onion and cook 2 to 3 minutes, or until softened. Add fresh mushrooms to pan and cook, stirring, until barely cooked, 2 to 3 minutes. Add wine and cook 1 to 2 minutes to reduce slightly. Add dried mushrooms and their soaking liquid and bring to a boil. Cook until liquid is reduced to 1 1/2 cups, 4 to 5 minutes. Add shrimp and cook 2 to 3 minutes, or until they just begin to turn pink. Add cream, thyme, sage, and parsley. Bring to a simmer. Remove from heat and season with salt and pepper. Cover to keep warm.

3. Cook fettuccine in a large pot of boiling salted water until tender but still firm, 3 to 4 minutes; drain. Pour fettuccine onto a warmed serving platter. Pour sauce over top and toss together.

Boil the sauce for 10 Minutes to reduce and thicken.

Going to Jackie’s for dinner on Saturday to celebrate Dan’s Birthday.  He wants to go out to Skippers for dinner on Sunday.

It has been two weeks since I have worked.  I have been doing some stuff on the computer and enjoying the time off.  It’s in God’s hand and I am not worried about it.  It’s too bad that they hired so many people over the Holidays.  Trying to give them work and us I guess is rather hard.   

Mom says that she is hurting a lot.  She is going to see a pain doctor next week.

Dan’s Dan had surgery today.  I am hoping and praying that all went well. We will call and talk to Laura and Don and find out how things went.  I am sure that all went well.

Honey-Mustard Turkey Meatballs

Prep: 20 min. Bake: 30 min.

Yield: 10 Servings

20

Ingredients

 

• 1 pound ground turkey
• 1 egg, lightly beaten
• 3/4 cup crushed butter-flavored crackers
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup chopped onion
• 1/2 teaspoon ground ginger
• 6 tablespoon Dijon mustard, divided
• 1 tablespoon cornstarch
• 1/4 teaspoon onion powder
• 1-1/4 cups unsweetened pineapple juice
• 1/4 cup chopped green pepper
• 2 tablespoons honey

Directions

• In a large bowl, combine the egg, cracker crumbs, cheese, onion, ginger and 3 tablespoons mustard. Crumble turkey over mixture and mix well. Shape into 30 (1-in.) balls.
• Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350° for 20-25 minutes or until juices run clear; drain.
• In a small saucepan, combine cornstarch and onion powder. Stir in pineapple juice until smooth. Add pepper and honey. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; stir in remaining mustard until smooth.

Brush meatballs with about 1/4 cup sauce and bake 10 minutes longer. Serve remaining sauce as a dip for meatballs.

Cauliflower with Dijon Sauce

 

Original recipe makes 4 servings

1 head cauliflower, separated into florets

1/2 cup mayonnaise

1/4 cup Dijon mustard

1 cup shredded sharp Cheddar cheese

Directions

1. Place cauliflower florets in a large glass bowl or casserole dish, and cover with plastic wrap. Poke a few holes in the plastic with a knife. Cook in the microwave for 5 to 7 minutes, or until tender.

2. In a cup or small bowl, stir together the mayonnaise, and Dijon mustard. Spread over the top of the cauliflower. Sprinkle shredded cheese over the top. Return to the microwave, and cook just until cheese has melted, about 2 minutes.

This was really good.  I don’t seem to find very may cauliflower recipes.  It’s to bad because we love cauliflower.

We used the sauce as a gravy.  Instead of cooking the meatballs longer.  They were done in 25 minutes.

I got to leave early from work.  They had a power outage last night and so the computers weren’t working.  I got paid for two hours because I showed up.
 Still haven’t heard any thing from Jonathan.  I have to admit that I am disappointed in him.  He wants to get together but refuses to call.  We finally got his new phone number and we have called and emailed him but, still he hasn't called.  All I can say is that it's too bad.  It would have been fun to have gotten together with him.

 We got an invitation to his birthday.  Don't know if I can go because of work.  My hours are down to almost nothing.

Beef Barbecue

Prep: 5 min. Cook: 6-1/2 hours Yield 12 Servings

 Yield: 12 Servings

 Ingredients

•1 boneless beef chuck roast (3 pounds)

•1 cup barbecue sauce
•1/2 cup apricot preserves
•1/3 cup chopped green or sweet red pepper
•1 small onion, chopped
•1 tablespoon Dijon mustard
•2 teaspoons brown sugar
•12 sandwich rolls, split

Directions

•Cut the roast into quarters; place in a greased 5-qt. slow cooker. In a large bowl, combine the barbecue sauce, preserves, green pepper, onion, mustard and brown sugar; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.

 • Remove roast and thinly slice; return meat to slow cooker and stir gently. Cover and cook 20-30 minutes longer. Skim fat from sauce. Serve beef and sauce on rolls.

I used a pork tenderloin two pounds instead of the beef.

I used my slow cooked and cooked it for four hours instead of the six.

Had a grate Christmas and New Year.  Spent Christmas at my Sister Jackie’s house.  Had a nice dinner with the family.  Dan and I spent New Year’s day by ourselves.  We played games and had leftover pork.  It was grate the next day.

Works has dropped down next to nothing at least for me it has.  God’s in control so I am not worried.

We were supposed to get together with Jonathan.  He never called us back.  He had his Mom call us instead.  We wanted to talk to him.  We wanted to invite Katie to come along. We have tried to call him again.  So far he has not called us back.  We wanted to find out why he gave us an Applebee’s card.  We have asked for people not to give us Christmas presents because it became such a drag to get people to give us a list that we decided to celebrate birthdays instead.  I don’t know if he gets that or not.  We feel that Christmas is a time for Jesus and  family not presents.  We feel that’s what Birthdays are fore.  We will see If we can get him on board with that.