BLACKBERRY-APPLE SPICE PIE

3/4 cup sugar

3 tablespoons flour

1 tablespoon cornstarch

Pinch of salt

1 ½ pound tart apples, peeled

        And  diced (4 cups)

2 cups fresh or frozen

blackberries

2 teaspoons fresh lemon juice

1 package double crust ready to bake pie crust

2 tablespoons butter cut up

vanilla ice cream or

whipped cream

1. Preheat oven to 425"F' In a large bowl combine sugar flour, cornstarch

and salt. Gently stir in apples blackberries and lemon juice  

2. Using already made crusts place bottom crust in 9inch pie pan. Add filling, top with reaming pie crust.  Cut vents for steam in crust.  Dot with butter.

3. Place pie on cookie sheet.  Bake 15 minutes.  Then reduce heat and cook  at 350 for 40 to 45 minutes

Talked with Jewles today she says that she is going to get a puppy.  I have to say that I am glad that I have a dog.  Earl barked and I opened the Door and didn't see a thing.  Then I notice him sniffing something on the Door.  There was a noticed place on the door knob telling me the power will be shut off tomorrow.  If he had not barked I would never have known that any one was there.  I feel safer having a dog in the house.

SPICY CABBAGE, BEEF, AND RICE

Preparation time: 20 minutes. Cook: 35 minutes. Serves: 6.
1 lb. lean ground beef
1 lb. smoked beef sausage links, cut up
1 c. long-grain white rice
1 med. green bell pepper, chopped
1 med. onion, chopped
1 3/4 c. water
1 (10 oz.) can diced tomatoes and green chilies
1 tsp. salt
1/4 tsp. cayenne
1 med. head green cabbage, chopped

1. In a 5-quart Dutch oven, cook beef over medium-high heat, stirring occasionally, until meat loses its pink color, 5 to 7 minutes. Drain off any fat. 2. Add sausage and rice. Cook, stirring, until rice turns translucent, about 1 1/2 minutes.
3. Stir in green pepper and onion and cook 1 minute. Stir in water, tomatoes, with their liquid, salt, and cayenne. Heat to boiling.
4. Spread cabbage over meat mixture. Reduce heat to low, cover, and simmer 20 minutes. Stir cabbage down into dish and cook 5 minutes longer, or until rice is tender.
Any recipes that have beef in them we switch it out for pork.  This recipe was easy to make.  I used Cole slaw instead of buying a half a head of cabbage.  We used green onion instead of yellow.  This is the second time that we have had this.
Katie is coming over today.  Looking forward to having a nice girls day.
Dan got his Christmas presents yesterday two cd and three book.  He was excited to get them.  He going to check out the Edward Hamilton catalogue for now on.  That will help for getting him Christmas gifts and for birthday gifts.

New Potatoes with Caper Sauce

Prep Time 10 Min Cook Time 20 Min Ready In 30 Min

Servings  4

Ingredients

• 12 small new potatoes, scrubbed
• 1/2 cup butter, softened
• 2 tablespoons capers, chopped
• 1 tablespoon minced green onion
• 1/3 cup grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1 teaspoon white wine vinegar
• salt and pepper to taste

Directions

1.                  Combine the softened butter, capers, green onion, Parmesan cheese, parsley and vinegar in a bowl. Set aside.

2.                  Bring a large pot of salted water to a boil. If potatoes are large, cut into halves or quarters. Add potatoes and cook until tender but still firm, 15 to 20 minutes. Drain.

3.                  Add the caper sauce to the pot of drained potatoes and toss gently to coat. Season to taste with salt and pepper.

What a wonderful side dish.  This can go with anything.  We had it with stand up chicken.  Which was great.  We have leftover for tonight.  Plus leftover from Christmas at my Sister Jackie's house.  Sweet!!!!

Fruit Salad in Seconds

Prep Time 10 Min Ready In 10 min

Servings  12

Ingredients

• 1 pint fresh strawberries, sliced
• 1 pound seedless green grapes, halved
• 3 bananas, peeled and sliced
• 1 (8 ounce) container strawberry yogurt

Directions

1.                  In a large bowl, toss together strawberries, grapes, bananas, and strawberry yogurt. Serve immediately.

This salad was very good.  It made allot so we have leftovers.

Yesterday was Christmas and we went to my sister Jackie's house.  we had a great meal that couldn't be beat!!

Andrew was there!!!!  Wow!!! it was soooooo nice to see him.  He looked good too!!

He has been working allot of hours.  I guess we all have been.

Julie is in town.  Only got to see her Christmas day.  At l east we got to see her.  She's looking good.

Hopefully this summer we will get more time.

Jenny's Jambalaya

Prep Time 25 Min Cook Time 25 Min Ready In 50 Min

Servings  6

Ingredients

• 1 tablespoon olive oil
• 2 large onions, chopped
• 2 (14.5 ounce) cans stewed tomatoes, drained
• 2 boneless chicken breast halves, cooked and shredded
• 1 pound turkey sausage links, without casings, cooked and chopped
• 1/4 teaspoon garlic powder
• 1 tablespoon hot sauce
• salt and pepper to taste
• 1 1/2 cups uncooked long-grain rice
• 3 cups chicken broth
• 1 pound large shrimp, peeled and deveined

Directions

1.                  Select a medium-high setting for an electric skillet; heat oil in hot skillet. Cook onion in oil until soft. Stir in tomatoes, chicken, and sausage. Season with garlic powder, hot sauce, salt, and pepper. Stir in rice, pour in broth, and add shrimp.

2.                  Cover electric skillet. Cook at 300 degrees F (150 degrees C) for about 20 to 25 minutes, or until rice is tender.

Dan fixed the recipe.  He cooked the rice first and cut down the cooking time by 20 minutes.  There was enough leftover for three meals.  It was good each time.  We had french bread with it.

Corned Beef Dinner

  8 Servings  Prep 10 Min Cook 9 HR

Ingredients

• 4 to 5 medium red potatoes, quartered
• 2 cups fresh baby carrots, halved lengthwise
• 3 cups chopped cabbage
• 1 corned beef brisket with spice packet (3-1/2 pounds)
• 3 cups water
• 1 tablespoon caraway seeds

Directions

• Place the potatoes, carrots and cabbage in a 5-qt. slow cooker. Cut brisket in half; place over vegetables. Add the water, caraway seeds and contents of spice packet. Cover and cook on low for 9-10 hours or until the meat and vegetables are tender. Yield: 8 servings.

I know folks are going to say hey she doesn't eat beef.  I loke corn beef and this was a good one!!

Went to Doug & Karen's last night for dinner and early Christmas.  It was fun.  We all had a nice time.  I got liqueur flavored candy and Dan got a Japanese dragon puzzle.  Don't know if he will put it together.  I would be a challenge to do so.

Found out that I have over 40 hours of vacation that I need to take so, I am hoping to take off most of next week.  Use it or lose it.  I wish that I could have had more notice.  I will no better next year:)

EGG FOO YOUNG

Get creative! You can substitute chopped, cooked beef, pork, chicken, shrimp for the ham in this recipe. To make this a vegetarian meal, use tofu and vegetable stock.

by Rachael Ray | on 07/14/10     Serves 4

Ingredients

• 1 tablespoon vegetable oil (eyeball it)
• 8 eggs
• 1/4 pound thinly sliced ham, finely chopped
• 1 cup fresh bean sprouts (a few healthy handfuls)
• 1/2 cup shredded carrots
• 1/4 pound shitake mushrooms, stemmed and thinly sliced
• 1 cup baby bok choy, shredded
• 1 can water chestnuts (8 ounces), drained and finely chopped
• 1/4 red bell pepper, very thinly sliced
• 1 bunch scallions, white and green parts, thinly sliced on an angle
• 1 1-inch piece of fresh ginger root, peeled and grated, plus 2 thin slices, divided
• 1 large clove garlic, grated or pasted
• Salt and pepper
• 1 tablespoon cornstarch
• 1 cup chicken stock
• 1/4 cup Tamari (dark soy sauce)
• 1 teaspoon hot sauce

Preparation

Pre-heat a griddle pan over medium heat and brush it with some oil.

In a large mixing bowl, whisk the eggs, then stir in the ham, bean sprouts, carrots, mushrooms, bok choy, water chestnuts, bell pepper, scallions, grated ginger and garlic. Season with salt and pepper and mix until completely combined. Using a large spoon, drop about 1/2 cup of the mixture onto the pre-heated and oiled griddle. Cook like a pancake, about 2-3 minutes per side, until golden, and repeat with the remaining mixture.

Meanwhile, combine the cornstarch with a splash of chicken stock to dissolve. Place the remaining stock, Tamari, dissolved corn starch, hot sauce and sliced ginger in a small pot. Bring to a boil, then thicken for 3 minutes or so, so that it coats a spoon. Remove the sliced ginger and turn off the heat.
Serve two Egg Foo Young cakes per person, with gravy poured over the top. 

We bought ourselves a new griddle.  That was our Christmas gift to each other.  Dan cook this on that new griddle.  We hope to fix this for Les and Carolyn the next time they come down.  We have enough for left overs:)!!!