- 2 cans chunk pineapple drained
- 1 cup sugar
- 1/2 cup flour
- 1 stick butter
- Ritz crackers (1 sleeve?)
grandma renz’s 5 bean salad
- 1 can each:
- garbanzo beans
- green beans
- yellow wax beans
- kidney beans
- lima beans
- 1 cup water
- 1 cup vinegar
- 3/4 cup sugar
- 1 t salt
- 1/2 cup oil
- 1 large onion sliced
- 1/2 cup green pepper sliced
- 1/2 t garlic salt
- 1/2 t pepper
Combine all ingredients.
From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.
cauliflower with cheese sauce
- 1 head cauliflower
Boil cauliflower until tender. Drain.
- 1 cup mayonaise
- 1 cup swiss cheese cubed
melt in microwave, stir until smooth.
stir in:
- 1/2 cup sour cream
- 1 t dill seed
- salt and pepper
Pour over cauliflower and serve.
From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.
omar’s milanesa a caballo
- eye of round steak sliced or pounded to 1/4″ thick
- 2 eggs
- 1/2 cup water
- bread crumbs
Make sure the steaks are uniformly thin and trimmed of fat. Mix eggs and water together. Dip steak in egg mixture and then in bread crumbs to get a nice coating. Deep fry or pan fry in olive oil.
Serve topped with a fried egg and chimmichurri sauce.
From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.
paella
- 1/2 c rice per person
- 1-1/2 c chicken stock per Å“ cup of rice
- 5 threads saffron per person, dissolved in Å“ cup white wine
- 4 T olive oil, to cover bottom of pan
- 1 piece of chicken, such as a thigh, per person
- 1 soft chorizo, such as Bilbao or Amaia Home Style, per person
- 1/2 t Spanish sweet pimentón (paprika) per person
- 1 clove garlic per person, minced
- 1/4 c chopped onion per person
- 1/4 c grated tomato per person
- 2 shrimp per portion
- red piquillo peppers cut in strips
- artichoke hearts, green beans or peas
- lemon wedges for garnish
frannie soup
- 2 cups potatoes diced
- 1 cup sliced
- 1 stalk celery diced
- 1/4 cup onion chopped
- 1/4 t pepper
- 1 t salt
Cook all ingredients in 1 1/2 cup of water until tender.
- 2T butter
- 1/4 cup flour
Stir together in saucepan to make a roux
- 2 cups milk
Add milk. Cook until smooth and thickened.
- 1 cup grated parmesan cheese
Add cheese. Melt.
Add cheese sauce and creamed corn to undrained vegetables. Heat through.
Makes 7 cups.
From ‘Weasel Cooks 2007′ by Jenifer Burke – a collection of favorite family recipes.
lasagna
- 3/4 pound lean ground beef
- 1 26-ounce jar thick spaghetti or marinara sauce
- 1 1/2 cups water
- 1 1-pound box lasagna noodles
- 1 15-ounce container part-skim ricotta or cottage cheese
- 1 pound mozzarella cheese, coarsely grated
- 1 cup grated Parmesan cheese
mom’s macaroni and cheese
- 2 c. (8 ounces) elbow macaroni
- 1 stick butter
- 1/4 cup minced onions
- 3 tbsp. flour
- 2 c. of milk or light cream
- 1/2 c. dry white wine (or water)
- 2 c. grated sharp cheddar (1/2 pound)
- 1/2 cup bread crumbs (topping)
- Salt and freshly ground pepper
- Cayenne to taste 1/2 tsp. paprika
mom’s chili
- 1 lb ground beef
- 1 large onion, chopped
- 1 can tomato paste
- 1 large can diced tomatoes
- 2 cans dark red kidney beans, drained
- 1 package Carol Shelby’s chili mix (or chili powder, red pepper, cumin)
- salt and pepper
beef stew
- 1/4 cup vegetable oil
- 3 T flour
- 1 1/4 pounds stew beef, cut into 1-inch pieces
- 6 large garlic cloves, minced
- 8 cups beef stock or canned beef broth (can substitute red wine for some of the broth)
- 2 tablespoons tomato paste
- 1 tablespoon sugar
- 1 tablespoon dried thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
- 1 large onion, chopped
- 2 cups 1/2-inch pieces peeled carrots