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Christmas Trifle

Christmas Trifle
Recipe Type: Dessert
Author: Judy Winter
Prep time: 25 mins
Total time: 25 mins
Serves: 16-20
Fabulous!
Ingredients
  • 1 can (8 ounces) crushed pineapple
  • 3 medium firm bananas, sliced
  • 1 jar (10 ounces) red maraschino cherries
  • 1 jar (6 ounces) green maraschino cherries
  • 3-1/2 cups eggnog, chilled
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 1/4 cup chopped walnuts
Instructions
  1. Drain pineapple, reserving juice. Dip bananas in juice; drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixes for 2 minutes or until slightly thickened.
  2. Place half of the pudding in a 4-qt. serving or trifle bowl; layer with half of the bananas, pineapple. cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries. Yield: 16-20 servings.
Notes

This recipe was tested with commercially prepared eggnog.

Devilish Decorations

Decided to through this in among the recipes, since it’s theme oriented.

Devilish Decorations:

A slew of simple spooky decorations can set a spirited mood at your Halloween party. In addition to pumpkins and balloons, try these tricks.

With a black marker, draw ghostly eyes and mouths on old white sheets. Drape over the bristle ends of brooms and prop up against walls.

Cut out shapes of bats from black construction paper and suspend them from the ceiling with black thread and tape.

For an eerie glow, replace some of your regular lightbulbs with green or orange bulbs, which can be found at hardware and party supply stores.

Greet guests with spooky sounds from a purchased cassette or compact disc.

Pick up a bag of spider webbing from a party supply store. Place in corners throughout the house and attach black plastic spiders. Also scatter spiders on tables, mantels and counters.

Just passing along some fun ideas for the younger crowd. Those of you with young ones and want to have a spooky Halloween.

 

 

 

 

Health Message

1. If walking/cycling is good for your health, the postman would be immortal.
2. A whale swims all day, only eats fish, drinks water and is fat.
3. A rabbit runs and hops and only lives 15 years.
4. A tortoise doesn’t run, barely walks & does nothing..yet lives for 450 years.

And you want me to Exercise!!

Hamburger Hoagies

4 Servings   Prep./Total Time 15 mins.

Ingredients

  • 1 pound ground beef
  • 1 teaspoon seasoned salt
  • 1/2 cup spreadable garden vegetable cream cheese
  • 4 hoagie buns, split and toasted
  • 1 jar (12 ounces) beef au jus gravy, warmed

Directions

  • In a large bowl, combine beef and seasoned salt. Shape into four 7-in. x 2-1/2-in. oval-shaped patties.
  • In a large skillet, cook patties over medium-high heat for 3-4 minutes on each side or until a meat thermometer reads 160° and meat juices run clear.
  • Spread cream cheese over cut side of buns. Place a hamburger patty on each bun bottom; replace bun tops. Serve with au jus gravy for dipping. Yield: 4 servings

Beefy Tomato and Spinach Rotini

Prep Time: 25 min.  Total  Time: 25 min.

Serving Size: 6 servings (1-1/3 cups each)

Ingredients

  • 3 cups dry rotini pasta, uncooked
  • 1 pound ground sirloin beef (90% lean)
  • 1/2 cup chopped onion
  • 1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic & Oregano, undrained
  • 1 can (6 oz each) Hunt’s® Tomato Paste-No Salt Added
  • 1 cup chicken broth
  • 1/2 teaspoon salt
  • 1 pkg (6 oz each) baby spinach leave

Directions

  1. Cook pasta according to package directions, omitting salt.
  2. Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink; drain. Stir in undrained tomatoes, tomato paste, broth and salt. Cook 5 minutes or until hot, stirring occasionally.
  3. Drain pasta. Add to meat mixture; mix lightly. Gently stir in spinach. Cover; cook 3 minutes over medium-low heat just until spinach is wilted, stirring after 2 minutes.

I’m Still Living

Something to give you a smile today……

 

Just a line to say I’m living

That I’m not among the dead,

Though I am getting more forgetful

And more mixed up in my head.

 

For sometimes I can’t remember

When I stand at the foot of the stairs,

If I’m going up for something

Or just come down from there.

 

And before the fridge so often,

My poor mind is filled with doubt,

Have I put the food away, or

Have I come to take it out?

 

And there’s time when it is dark outside,

With my nightcap on my head

I don’t know if I am retiring

Or just getting out of bed.

 

So, if it’s my turn to write you,

There’s no need of getting sore,

I may think I have written

And don’t want to be a bore.

 

So, remember, I do love you,

And I wish that you were here,

But now, it’s nearly mail time,

So I must say “Goodbye, my dear.”

 

There I stood beside the mail box

With my face so very red,

Instead of mailing you my letter,

I’ve opened it instead!!!

 

Almond Chicken Stir-Fry Recipe

 

6 Servings Prep/Total time 30 Min.

 

Ingredients

  • 1-1/2 pounds boneless skinless chicken breast, cut into strips
  • 3 tablespoons canola oil
  • 1-1/2 cups fresh cauliflowerets
  • 1-1/2 cups fresh broccoli florets
  • 3/4 cup julienned carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped sweet red pepper
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 3 cups chicken broth
  • 3 tablespoons soy sauce
  • 1/3 cup cornstarch
  • 1/2 cup cold water
  • Hot cooked rice, optional
  • 1/3 to 1/2 cup slivered almonds, toasted

Directions

  • In a large skillet or wok, stir-fry chicken in oil until no longer pink. Stir in the vegetables, broth and soy sauce. Bring to a boil. Reduce heat to low; cover and cook until vegetables are crisp-tender. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice if desired. Sprinkle with almonds. Yield: 6 servings.