Recipes to Live by

I ngredients 2 Tb unsalted butter 3/4 C onion chopped 1/3 C celery chopped 1/3 C carrots chopped 1 clove garlic minced 2 1/2 C leftover turkey meat 1/4 C peas or green beans 1/4 C corn 1/2 tsp salt 1/2 tsp ground black pepper 1/2 tsp dried thyme 1/2 tsp dried basil 1 C gravy 2 C mashed potatoes* 4 oz cheddar cheese shredded Instructions Preheat oven to 350°F.  In a large skillet over medium heat, melt butter. Add onion, celery and carrots, cooking until onions are translucent. Add minced garlic, cooking for an additional minute. Add turkey, corn and peas (or green beans), along with seasonings and gravy, cooking until heated through. Transfer to a 1 quart baking dish, pressing into an even layer.  Heat mashed potatoes until luke warm and easy to stir. Add half of the shredded ch...

1 pound lean ground beef, pork, turkey, or veal  2 eggs 1 cup dry bread crumbs or Panko 1/2 cup finely chopped onion 1 teaspoon ground ginger 1 teaspoon seasoning salt 1/2 teaspoon ground black pepper 4 teaspoons Worcestershire sauce 2 teaspoons granulated sugar 1 (20 ounce) can pineapple chunks, drained with juice reserved 1/3 cup water 3 tablespoons white vinegar 1 tablespoon soy sauce 1/2 cup packed brown sugar 3 tablespoons cornstarch 1/2 teaspoon ground ginger 1/2 teaspoon seasoning salt 1 large carrot, diced 1 large green or red bell pepper, cut into 1/2 inch pieces Preheat oven to 400 degrees F.  C Spray Pam on a baking sheet. Mix the ground meat, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar.   Shape into one inch balls. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 10 to 15 minutes; set aside. To make the sauce...

2-3 bananas, mashed 1/2 cup oil 1/4 cup buttermilk (or regular milk) 1 teaspoon vinegar 2 eggs 1 3/4 cups flour 1 1/2 cups sugar (try 3/4 white and 3/4 brown ) 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped nuts (Try 1 1/2 teaspoon pumpkin pie spice) Optional:  Stir in a handful of dark chocolate chips.   Preheat oven to 350.  Mix top 5 ingredients separately;  stir bottom 5 ingredients separately them slowly mix into top mixture.  Spray or grease pan.  Pour mixture into pan and bake around 60 minutes or until a toothpick comes out cleanly. IMPORTANT:  Cool  completely  for 1 hour before removing or it may stick to the bottom. Banana muffins can be made by baking in muffin tin at 350 for 30-35 minutes.  Grease muffin tin first. Made 12 normal size and 4 extra large muffins.  Let cool 10 minutes before removing to wire rack to cool completely. 12/2/2024 Made...

3 cups chicken broth, low-sodium 3/4 cup uncooked orzo 1/2 cup cilantro, chopped 2 tablespoon sour cream 1 whole lime including (zest of 1 lime)   Salt and freshly ground pepper to taste Step 1 Bring chicken broth to boil, stir in orzo and cook according to package directions which is usually 10 minutes or until liquid is absorbed.   Step 2 Drain orzo and transfer to a bowl. Step 3 Stir cilantro, sour cream, and lime zest into the orzo; season with salt and pepper https://www.recipezazz.com/recipe/cilantro-lime-orzo-9382     8/1/5/2018 What a contrast betweeen the sharp bite of the key lime and the mellow texture of the orzo.  Goes great with tacos! 8/22/2018 Used 1 1/4 cups orzo,  3 cups chicken broth, 1/2 cup chopped cilantro, and 2 limes from Food-4-Less.  Did not add sour cream.  Lime’s citrus flavor infused each orzo pasta with delightfully light flavor.   Definitely should repeat this...

1 cup cooked macaroni  1/2 cup mayonnaise 1/4 cup chopped celery 1 Tablespoon Worcester sauce 1 can (7 1/2 oz.) crab meat, drained 1 can (4 1-2 oz.) shrimp, drained 1 can cream of mushroom soup 1/4 cup chopped green pepper 1/2 teaspoon salt/pepper 1/2 cup butter/ bread crumbs. Panko can also be used. 1.  Boil macaroni following instructions on package.  Drain. 2.  Combine all other ingredients and mix well. 3.  Pour into 2 1/2 quart casserole dish.  Dot with butter crumbs 4.  Bake at 350 for 30 minutes. To double the recipe, use 9x13 dish and double the ingredients except for the green bell pepper, onion, and celery.

2 cups flour, leveled off with the back of a knife 1 teaspoon baking soda 1/4 teaspoon salt 1/2 cup butter, room temperature 3/4 cup brown sugar 2 eggs beaten 1 teaspoon vanilla 2 1/3 mashed bananas (5-6 ripe bananas) 3/4 cups chopped nuts Directions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs, vanilla, and  mashed bananas with wooden spoon until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.  Let cool completely before slicing or it will tear and crumble.  This may be 2 hours or more.  I leave it for at least 3 hours. Notes:...

Ingredients 3-4 lb salmon, butterflied or use salmon steaks 1 1/2 cups mayonnaise  1 large sweet onion, minced 2 large tomatoes, cubed 1/2 pound mushrooms, minced 1/2 pound bacon, fried, drained, and crumbled on top 2 tablespoons capers Juice of 1/2 lemon Salt and pepper to taste  Serving 8 Directions Preheat oven to 425°F. Brown diced bacon 3 to 4 minutes on medium-high heat. Rinse the salmon and pat dry. Place the salmon skin-side down in a baking pan. Spread mayonnaise evenly over the entire salmon. Place the diced onion, tomato,mushroom and bacon on the fish, then spoon the capers over the filling. Squeeze the juice from half a lemon over the entire fish. You may want to use less juice since capers are also added. Finally, sprinkle some salt and pepper over the fish and stuffing. Cover the salmon tightly with foil and bake in oven for about 35 to 45 minutes, or until the vegetables are slightly cooked and the fish is tender. When the...

1/2 pound ground pork 1 Hinoichi soft tofu (drain, cut into 1/2 inch cubes and set in paper towels to drain) 1 (49 1/2 oz.) can chicken broth One can cream style corn  1 teaspoon sesame oil  1/2 teaspoon salt  1/8 teaspoon pepper  1 green onion chopped 2 shiitake mushrooms (soaked 15 minutes in warm water than thinly sliced) 3 Tablespoons cornstarch mixed with 1/2 cup water 1 beaten egg Brown ground pork in a large pot. Add chicken broth, tofu cubes, corn and seasonings. Chop mushrooms and add to soup. Bring to a boil. Add cornstarch mixture to thicken. While constantly stirring soup, add beaten eggs in a thin stream to soup. Stir and serve.

5 packages somen noodles 1/2 head lettuce shredded in thin strips 1/2 lb of imitation crab, shredded or Farmer John’s thinly sliced ham 1 cucumber sliced into 2 inch lengths 3 green onions sliced 3 eggs scrambled with salt and pepper then sliced into 2 inch lengths Red ginger thinly layered Boil somen noodles.  Cool.  In a shallow rectangular dish, layer lettuce, noodles, cucumber, green onion, eggs, then top with shredded crab and red ginger on top.  Dressing 1 cup Marukan seasoned rice vinegar 1/2 cup water 3 tablespoons Memmi (concentrated soup base) 2 tablespoons Aji Mirin (sweet cooking rice wine 3 tablespoons soy sauce  2 tablespoons sugar PLUS 1 teaspoon 2 tablespoons sesame oil 1 tablespoon cooking oil Dash of Black pepper 2 tablespoons sesame seeds toasted DO NOT ADD UNTIL THE END 2 tablespoons sesame seeds Combine all dressing ingredients except for sesame seeds.  Pour dressing over salad. ...

1 1/2 cups chicken, sliced thin 1/2 sliced onion 1 1/2 cup chicken broth 1/3 cup soy sauce 3 tablespoons sugar 1/4 cup sake 2 tablespoons Mirin 3 shitake, soaked and thinly sliced I bamboo shoot, thinly sliced 5 eggs well beaten 3 tablespoons green onion, thinly sliced 1/4 lb. parboiled snow peas Kamaboko, thinly sliced Nori or seaweed  Cook the chicken in onion and chicken stock in a small pot to keep together.   Season with soy sauce, sugar, and sake.  Add shiitake, kamaboko, and takenoko.  Bring it to a boil; add eggs.  When they are well coddled (like broken up scrambled eggs seperated by liquid)  spoon the mixture over hot rice.  Toast the nori over a slow flame   Break it up and sprinkle over rice.  Garnish with green onions, nori and snow peas.  Yield:  6 servings.

1 lb. ground beef 1 can cream of mushroom soup 1 can cream of celery soup 1 soup can milk 1-2 lbs. frozen Tater tots 1 package Lipton onion soup mix 8 oz. sliced mushrooms Slice mushrooms thinly.  Open cans.  Brown the ground beef over medium heat then drain the oil.  Add Mushrooms, canned soups, and milk.  Pour the Lipton onion soup Mix over the mixture.  Preheat oven at 350 then bake uncovered for 1 hour or until crispy.   If you want a crispier top, broil the last five minutes. Tip 1- For a healthier version, use 1/2 package of the Lipton Onion Soup mix envelope.  Ground turkey also works but it may be too dry for some.   Tip 2-  Drain the fat from the ground beef after browning it. Tip 3- Omit he cream of celery soup if you are cutting back on calories and fat.  Tip 4- Include one cup each of can ned green beans and canned corn with ground beef mix  to increase vegetable content.  

Serves 4 2 scrambled eggs Garlic clove, minced 1 carrot, 1/2 white onion, 1/2 red bell pepper Minced  I inch grated fresh ginger 3 shitake mushrooms, soaked until softened then sliced  1/2 to 3/4 can SPAM or 4 hotdogs, sliced 3-4 cups leftover refrigerated white or Jasmine rice 1/2 cup frozen green peas, thawed 1/4 cup Green onions Low sodium Soy sauce 2-3 tablespoons Sesame oil 2-3 teaspoons, 1 tablespoon oyster sauce, 1-2 tablespoons  1/2 teaspoon Salt 1/2 teaspoon Pepper Use a wok for easier cleanup but a frying pan will work too Use High heat.  Fry garlic and onion.  Add minced carrot, red bell pepper, and shiitake mushroom.  Add grated ginger.    Sauté until soft about 3-5 minutes because who wants a crunchy carrot for breakfast?   Note:  A box of white mushrooms can be substituted for shiitake mushrooms.  Dried Shiitake mushrooms can be found in any 99 Ranch Market next to the...