Dandelion Salad in Cream
What can be cheaper than dandelions? When they start popping up on your lawn, scoop them up, wash them carefully, and crisp them like any other greens. They are exceptionally high in vitamin A and a secondary source of calcium and iron. They are also great with veal.
1/2 pound freshly-picked young dandelion leaves
5 young dandelion roots
1 cup dairy sour cream
2 tsp. fresh lemon juice
2 tsp. sugar
1 tsp. salt
1 tsp. pepper
Clean greens under running water, making certain all dirt is washed away. Shred to fork-sized pieces.
Scrub roots; scrape well, and slice into 1/4 inch long rounds.
Add roots to greens and chill.
Combine sour cream, lemon juice, sugar, salt, and pepper in separate bowl; mix well.
Just before serving, take greens from refrigerator and add enough dressing to moisten greens.
Serve and enjoy!
Serves six - nice for company.
3 1/4 cup flour
2 tsp. yeast
2 tsp. honey or sugar
1 1/2 tsp. salt
1 1/3 cup water
3 tbsp. olive or vegetable oil
1 cup tomato sauce (or small can of store bought)
8 oz mozzarella cheese (can use less)
1 onion, sliced thin and fried until soft
Vegetables (can use any or all) green/red pepper, broccoli, zucchini, mushrooms, cauliflower
Pepperoni or sausage (if desired)
*For filling, use whatever ingredients you prefer. These are suggestions.
Preheat oven to 475 degrees.
In a large bowl, whisk flour, sugar, and yeast. Add salt and whisk again. Make a well in the middle; add water and one tablespoon oil. Mix well.
Knead for five minutes on a clean, floured surface. Cover with a towel and let rest 30 minutes.
Roll out dough a floured surface to the size of the cookie sheet you will use to bake it. Spread sauce with spoon to cover. Add cheese, chosen vegetables, and meat, but do not overfill. Roll dough up so that it it long and seal ends by tucking under.
Place on oiled foil on cookie sheet, making sure the seams are on the bottom. Brush oil on top and make five to six slits.
Bake at 475 degrees for 10 minutes, then reduce heat to 425 degrees and bake ten more minutes.
Let it cool for 10 minutes before serving. Use serrated knife to cut; slice on an angle.
Favorite Pork Chops
6 pork chops
2 tbsp. steak seasoning
1 can of beer (12 oz.)
1 bottle of BBQ sauce (18 oz.)
2 sliced onions
Sprinkle pork chops with steak seasoning. In a skillet, brown both sides of chops. Remove from skillet.
Pour beer into skillet and stir until all particles have been incorporated. Pour in BBQ sauce and return chops to skillet. Add onions and cover.
Simmer on low setting for 1 to 2 hours.
2 1/2 to 3 lbs. chicken (bone-in pieces or boneless breasts cut in half)
4 to 5 sweet peppers, cut in half
2 cups onions, cut in wedges
1 lb. mushrooms, whole or cut in half
2 cans or jars of spaghetti sauce
Place all ingredients except sauce in broiler pan without the rack. Drizzle with olive oil and place under preheated broiler.
Put 8 qt. pot of water on to boil (to cook pasta). Place pasta sauce in 6 qt. saucepan and heat on medium setting. Remove broiler pan from oven and turn all pieces over; return to oven to finish cooking (approx. 8 minutes). Put chicken and veggies into tomato sauce and simmer for approx. 10 minutes.
Serve over pasta.
Easy Spice Cake
1 spice cake mix, dry
1 can apple pie filling, cut up
Preheat oven to 350 degrees.
In a large bowl, mix ingredients together and put in a greased 9 x 13 inch pan.
Bake for 30 to 40 minutes.
Cool and top with Cool Whip.
2 pounds ground turkey
1 can condensed cream of chicken soup
1/3 cup water
1 pkg. Stove Top stuffing
Mix eggs, turkey, and seasoning from stuffing mix. Mix well.
Add bread from stuffing. Mold into a loaf; place into greased pan.
Mix soup and water; pour over loaf.
Bake at 350 degrees for 1 1/2 hours.
2 tbsp. canola oil
1 onion, diced
1 tbsp. butter
2 cm fresh ginger, minced
1.5 tsp. ground coriander
3/4 tsp. ground cumin
3/4 tsp. salt
3/4 tsp. turmeric
1/4 tsp. white pepper
1/4 tsp. red pepper flakes
3 medium potatoes, large dice
2 green thai peppers, minced
1.5 cups fresh cauliflower, tiny florets
1/2 cup carrots, chopped
1/4 cup peas
Heat oil on medium in a large saucepan. Add onions, cook until golden brown.
Stir in butter, ginger, coriander, cumin, salt, turmeric, white pepper, and red pepper flakes. Add the rest of the ingredients and turn to coat with the oil and spices.
Cover and cook over medium-low/low heat until vegetables are tender, about one hour. Stir occasionally to prevent sticking.
Serve with Nepali Dal and rice.