Breaking in a new glove:
The glove oil companies will hate me for this, but there is no
need for any of that.
Take shaving cream and rub it over the entire inside of the glove -
inside the glove only! Put a ball in the pocket and fold the glove
the way you want it to sit. Take two long tube socks and wrap them
tightly around the glove, one at the top and one at the bottom.
Leave it for 24 hours, unwrap it, wipe it off and play catch for
20 minutes. Repeat steps once more and then you’re glove is
ready.
Cheese Cloth
OK, get ready for the best, juiciest turkey
ever! It’s very simple and I’ve got to give my girl Martha Stewart
all the credit:
Go get some cheese cloth. I know that there are several schools of
thought on this, but I place the turkey breast up and I also stuff
the turkey with an old family
stuffing recipe. Next, you take a stick of butter and melt
it in the microwave. Cut a piece so that it will fit over your
entire turkey, and then soak it in the butter. Take the cheese
cloth and form it over the entire turkey, wings and all – the whole
turkey should be covered. Pour the remaining butter over the
turkey. Baste your turkey every 20 minutes. I usually cook my
turkey 20 minutes for every pound at 325 degrees.
Enjoy!
Thanksgiving Recipes!!!!
Cornbread Dressing
Pre-heat oven to
350
½ onion finely
chopped
3 cups cooked
cornbread (crumbled)
2 cups white loaf
bread (crumbled)
1 can
cream of celery soup
1 can
cream of chicken soup
2 cans of
chicken broth
2 eggs beaten
Pepper to taste
Combine all the
ingredients and pour into greased 9 x 12 casserole dish.
Cook for 1 hour or
until done.
Four-Cheese Macaroni
1 (16 oz) pkg
elbow macaroni
1 ½ cups of half and half
½ cup butter 8
ounces cubed pasteurized
½ cup shredded Muenster prepared
cheese product
Cheese 2
eggs beaten
½ cup shredded mild cheddar ¼
tsp salt
½ cup shredded sharp cheddar
black pepper
to taste
½ cup shredded
Monterey Jack
1 tablespoon butter
-
Bring large pot of slightly salted water to boil.
Add pasta and cook for 8 to 10 minutes or until
al dente;
drain well and return to cooking pot.
- Melt ½ cup of
butter and stir into the macaroni.
-
While pasta is cooking, in a large bowl, combine the
Muenster cheese, cheddar cheeses and
Monterey Jack
cheese; mix well.
- Preheat oven
to 350 F
-
Add the half and half, 1½ cup of cheese mixture, cubed cheese,
and eggs to macaroni; mix together and season with
salt and pepper.
Transfer to a lightly greased deep 2½ quart backing dish.
Sprinkle with the remaining cheese mixture and 1
tablespoon of butter
-
Bake in the preheated oven for 35 minutes or until hot and
bubbling around the edges.
6 servings
Sweet Potato Soufflé
4-6
sweet potatoes
½ cup of sugar
2 eggs (beaten)
1 stick of butter
½ tsp cinnamon
¼ cup of brown
sugar
Chopped pecans
(amount is up to you)
Marshmallows
- Preheat oven
to 350.
-
Peal and cube sweet potatoes; place them in a pot of water and
bring to a boil. Cook until soft.
-
With electric mixer
mash potatoes.
While mixing, add sugar, eggs, 5 tablespoons of
butter, cinnamon… take a little taste and see if it needs
a little more sugar. (we’re going with my
mom’s memory, so bear with me)
-
Pour mixture into lightly greased baking
dish
- Melt
remaining butter and pour over mixture.
- Sprinkle the
brown sugar on top of the mixture
- Pour chopped
pecans on top
- Bake for 25
minutes; take dish out of the oven and place marshmallows on
top, but space them out.
- Bake another
10 minutes or until marshmallows brown.
Yummy to the tummy!
Slow
Cooker
Pepper Steak
This
is actually my favorite recipe. It is
great over rice or egg noodles!
I usually double the recipe for our family.
2 lbs
beef sirloin cut 2 large
green bell peppers
sliced
into 2 in. strips 1
(14.5 oz) can stewed tomatoes, undrained
1
teaspoon garlic powder
3 tablespoons
soy sauce
3
tablespoons vegetable 1 teaspoon white
sugar
oil
1 teaspoon salt
1
beef bouillon cube 1/4 cup hot
water
1 tablespoon cornstarch
1/2 cup chopped onions
Sprinkle strips of sirloin with
garlic powder. In a large skillet over
medium heat, heat the vegetable oil and brown the seasoned beef
strips. Transfer to slow cooker.
Mix bouillon cube with hot water
until dissolved, then mix in cornstarch until dissolved.
Pour into the slow cooker with meat. Add
onion, bell pepper,
stewed tomatoes, soy sauce, sugar and salt.
Cover and cook on
High for 3 to 4 hours, or Low for 6 to 8 hours.
Yield: 4 servings
Easy Slow Cooker French Dip
This makes a delicious
French dip sandwich. Nobody will
detect the presence of beer in the recipe, it adds a wonderful
flavor and the alcohol completely cooks out.
4 lb
rump roast
1 can (12 oz) or bottle beer
1 (10.5 oz) can beef broth
6 French rolls
1 (10.5 oz) can condensed
2 Tablespoon butter, softened
French onion
soup
12 slices Provolone cheese
Trim excess fat form the rump roast
and place in slow cooker. Add beef
broth, onion soup, and beer. Cook 8 to
10 hours on low.
Preheat oven to 350
Slow Cooker Taco
Soup
If you are
like us, we eat soup all year around.
This is a little spicy with a Mexican accent.
You can substitute chicken for the
ground beef.
I typically cut up 4 – 5 chicken breasts pretty small and
throw them in. It’s great with
tortilla chips,
shredded cheese and a little sour cream.
1 lb ground beef 1
(8 oz) can tomato
sauce
(or
chicken)
2 cups of water
1 (16 oz) can
chili bean,
2 (14.5 oz) can peeled &
diced tomatoes
undrained
1 (4.5 oz) can diced green chiles
1 (15 oz) can
kidney beans
1 (1.25 oz)
package taco seasoning mix
undrained
1 (15 oz) can
whole kernel corn, undrained
Cook the ground
beef over medium heat until browned, drain.
Place
the ground beef, onion, chili beans, kidney beans, corn tomato
sauce, water, diced tomatoes, green chiles, and
taco seasoning mix into slow cooker.
Mix to blend and cook on low setting for 8 hours.
Yield: 8 servings
Yummy Potato Salad
Ladies, if you are like me you
don’t even use
measuring cups for your recipes. You just throw stuff in
until it looks about right and you must do the periodic taste test.
Well, that’s kind of how we cam up with our potato salad, but feel
free to change it up any way you want to. If you come up with
something better, please let me know.
Bag of round red potatoes
¾ cups of mayonnaise
1 to 2 tablespoons of mustard
and pepper to taste (We like lots of pepper)
1 tablespoon of relish
3
hard boiled eggs diced
Boil three eggs and set aside to cool.
I peel and cube my potatoes before boiling.
Boil until tender; do not overcook or they will not hold up in the
salad.
Drain the potatoes, cover and place in the refrigerator to chill
15-20 minutes. Add your mayo, mustard, salt, pepper, relish and eggs
and mix well.
OK, now give it a taste and see if you need to add a dash more. Some
people like to sprinkle
chili powder on top to make it pretty. Enjoy.
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