I found a couple of pork roasts on clearance and since we are curing and smoking a pork belly for bacon, I thought I’d try these for some Canadian bacon. The only hitch might be that they were packaged in some odd, slimy, “gravy” that I washed off as well as I could.
1 lb sweet italian bulk sausage
1/2 cup chopped celery
1 T minced onion
1/2 cup chopped green pepper
1 can cream of mushroom soup mix
1.5 cup water
2 packages Uncle Ben’s Wild/White Rice mix (only use on seasoning packet)
4 oz diced pimientos – drained
1 cup shredded cheddar cheese
Brown the sausage , stirring to crumble. Add celery, onions and peppers and saute until tender. Drain off pan drippings and stir in mushroom soup, water, pimientos, cheese and seasonings. Pour into a greased 12″ x 8″ x 2″ baking dish. Cover with foil and bake for 90 minutes at 350 degrees.
1 T vegetable oil
1 lb boneless, skinless chicken breasts
1/2 cup diced onion
2 cloves minced garlic
4 cups chicken broth
1 cup masa harina
3 cups water
1 cup red enchilada sauce
16 oz Velveeta cheese – cut into 1/2 inch cubes
1 t salt
1 t chili powder
1/2 t cumin
Saute the chicken breasts to brown ( about 4-5 minutes). Remove the chicken and add onions and garlic to the oil, sauteing until they are translucent. Add the chicken broth, enchilada sauce, salt, chili powder and cumin.
Add the masa harina to 3 cups of water and stir to blend. Add to the soup, bring to a boil and reduce the heat to a simmer.
Add the cheese and simmer to melt. Shred the chicken and add to the soup. simmer until thick and serve with corn chips.
This recipe is great for blueberry scones, chocolate chip scones, oat scones, or leave it plain and add a little jelly filling.
Preheat oven to 400 degrees.
2 cup flour (I usually use a mix of white and whole wheat)
1 T baking powder
3 T sugar
1/2 t salt
5 T chilled butter cut into small pieces
1 to 1.25 cups buttermilk (I sometimes use 1 cup milk and 2 T lemon juice if I don’t have any buttermilk)
1.5 cups frozen berries (for blueberry scones)
mix the dry ingredient and cut in the butter. Mix the buttermilk in, add the berries and kneed a few times (don’t over do this – they will get tough). Shape into a 1/2 thick circle and cut into 8 wedges. Brush on buttermilk and bake about 20 minutes. Turn the baking tray after 10 minutes.
8/25: Finally rid of another migraine I was able to get started early this morning. I was able to make two batches of fig-orange preserves and three loaves of zucchini bread.
I painted the final coat on the railing on the second floor deck and started coating the clothes line posts. I need to finish that later this afternoon or evening. We were hoping there would be more zucchini on the plant today, but it’s not doing very well this year and we only had one small one. We’ll leave it on and hope it get bigger soon.
1 1/2 cups diced figs (fresh) 1/2 cup diced orange sections 1 1/4 cups of sugar 1 1/2 t orange peel 3 T lemon juice 1/4 t ginger 1/4 t cloves 1/4 t cinnamon 1/2 t butter
Combine the ingredients in microwave safe container and let it sit for 30 minutes.
Microwave on high until the fruit starts to boil and stir. Keep cooking and stirring every few minutes for a total of about 15 minutes or until thickened. I have also tripled the batch and done this on the stove top.