We have this almost everyday for lunch. It goes great with sandwiches, which is about all we ever eat for lunch because we gotta get in and out in a hurry and get back to work. This makes quite a bit.
CARROT SALAD:
About 6-7 medium sized carrots grated
1 - green pepper diced
1- medium sweet white onion thickly sliced - I cut it in half first so it's not too big.
Raisins if so desired.
Mix this all in a tupperware container.
DRESSING:
1/4 - cup Splenda (if using sugar - use a little more ... splenda is very sweet.
1 - cup vinegar (taste it just to make sure it is nice and tart, but not too sweet.
2 - tablespoons garlic powder
2 - tablespoons celery seed
1 - tablespoon black pepper
Mix this all together, I usually do it in a two cup measuring cup, and pour it over the veggies.
I put the top back on the tupperware container and shake the living shit out of it, thereby mixing it up to my specifications.
Let it sit in the fridge overnight to blend the flavours.
Dunk your fav sammich in the left over juice in the plate...go ahead, try it, it's good. And if it's not you screwed it up. It's tastes good at my house.
Tuesday, May 6, 2008
Thursday, March 20, 2008
At home we used to eat..bunnies.. but we called them wild Jack Rabbits
Every March my dad's friend used to go rabbit hunting. So at Easter when everyone in the world was eating ham we were eating the Easter Bunny. I apologize, but man oh man I loved it. The recipes below are just some that I found on the internet. But Mom's recipes was very simple. The Jack Rabbit was already cut up so she didn't have to do anything else.
The night before she put in a bowl of salted water and left it overnight. The next day she simply cooked it like a pot roast. First she fried it up in some oil and then cooked it nice and slow for a couple of hours and kept watch on it...added water when necessary. Until is was so tender and tasty.
At some point in time they started serving wine with wabbit. It was later when they moved to Winnipeg I think. I can't remember how it all happened but I introduced Dad to "Crackling Rose" a red sparkling wine.... and he loved it. I brought it over to the house before our Wabbit dinner...and forever after that we said...."Crackling Rose, scmacked goot mit hose". "Hose" meaning rabbit in Low German. It was forever a family tradition.
I have taken some liberties with the names of the recipes below, because some of them don't seem right. Except for the last one, I think that is a keeper.
*Marinade for Young Jack's Bro:
THIS IS A BALONIE FAVORITE:
FRIED PETER COTTONTAIL:
PREHEAT oven to 350°F. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut-sides down, on surface of ham. Place ham on rack in shallow baking pan.
PREHEAT oven to 350°F. Mix all ingredients except half can of the onions in 1-1/2-qt. casserole dish.
BAKE 30 min. Top with remaining onions. Bake an additional 5 min.
The night before she put in a bowl of salted water and left it overnight. The next day she simply cooked it like a pot roast. First she fried it up in some oil and then cooked it nice and slow for a couple of hours and kept watch on it...added water when necessary. Until is was so tender and tasty.
At some point in time they started serving wine with wabbit. It was later when they moved to Winnipeg I think. I can't remember how it all happened but I introduced Dad to "Crackling Rose" a red sparkling wine.... and he loved it. I brought it over to the house before our Wabbit dinner...and forever after that we said...."Crackling Rose, scmacked goot mit hose". "Hose" meaning rabbit in Low German. It was forever a family tradition.
I have taken some liberties with the names of the recipes below, because some of them don't seem right. Except for the last one, I think that is a keeper.
JACK RABBIT
Young Jackrabbit in Marinade 2 jackrabbits, sectioned
*Marinade for young jackrabbit
1 cup flour
1/8 tsp. garlic salt
1/8 tsp. onion salt or powder
1/8 black or white pepper
¾ cup cracker crumbs
Canola oil or margarine
Marinate sectioned rabbits for 24 hours in sealable plastic bag. Discard marinade. Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag. Seal bag and shake to coat meat. Fry meat over low to medium heat in skillet with canola oil or margarine. Servings: 6-8.
Marinate sectioned rabbits for 24 hours in sealable plastic bag. Discard marinade. Add flour, garlic salt, onion salt, pepper and cracker crumbs to sectioned meat in bag. Seal bag and shake to coat meat. Fry meat over low to medium heat in skillet with canola oil or margarine. Servings: 6-8.
JACK'S BROTHER:
*Marinade for Young Jack's Bro:
1 can beer
2 onions, sliced
Garlic powder, sprinkle Paprika, sprinkle ¼ tsp. ground clove ¼ tsp. nutmeg 2 large bay leaves Tarragon, pinch
Mix all ingredients together for a marinade that will help "tame" jackrabbit, which is a strong-flavored dark meat. This may be cooked separately and served on top of the meat.
Mix all ingredients together for a marinade that will help "tame" jackrabbit, which is a strong-flavored dark meat. This may be cooked separately and served on top of the meat.
This dish is at its best served over rice with a fresh green salad.
2 rabbits, cut into serving pieces
1 cup celery, sliced
1 cup carrots, peeled and sliced
1 onion, chopped
1 can water chestnuts, sliced
2 cups fresh mushrooms, sliced
3 cups chicken broth
Salt and pepper
2 Tbsp cornstarch
½ cup sherry
Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours. Remove rabbit from pot. In a separate bowl, combine sherry and corn starch. Pour into crock pot to thicken the sauce. Return rabbit to the crock pot and mix. Servings: 6-8
Place all ingredients except cornstarch and sherry in crock pot and cook on low for 6 hours. Remove rabbit from pot. In a separate bowl, combine sherry and corn starch. Pour into crock pot to thicken the sauce. Return rabbit to the crock pot and mix. Servings: 6-8
THIS IS A BALONIE FAVORITE:
FRIED PETER COTTONTAIL:
Ingredients
1 rabbit, cut up
2 tablespoons salt
3 eggs, beaten
2 cups flour
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
1 Cut up rabbit into pieces.
2 In a lg. pot, fill about half way with water. Add 2 T. salt, and bring to a boil.
3 Add rabbit, and parboil for 1/2 hours Drain, and let cool.
4 Beat eggs in a bowl.
5 Put flour on a plate, and mix with salt and pepper.
6 Dip rabbit pieces, one at a time, into egg, and then flour mixture.
7 Meanwhile, on high, heat 1/2" of oil in a lg. cast iron frying pan.
8 When oil is hot, turn down to med. and add rabbit pieces, one at a time into the oil.
9 When first side is golden, flip over to the other side. Cook until golden brown and crispy.
10 Drain each piece on a paper towel, to soak up grease.
11 Serve hot, with your favorite side dish.
1 rabbit, cut up
2 tablespoons salt
3 eggs, beaten
2 cups flour
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
1 Cut up rabbit into pieces.
2 In a lg. pot, fill about half way with water. Add 2 T. salt, and bring to a boil.
3 Add rabbit, and parboil for 1/2 hours Drain, and let cool.
4 Beat eggs in a bowl.
5 Put flour on a plate, and mix with salt and pepper.
6 Dip rabbit pieces, one at a time, into egg, and then flour mixture.
7 Meanwhile, on high, heat 1/2" of oil in a lg. cast iron frying pan.
8 When oil is hot, turn down to med. and add rabbit pieces, one at a time into the oil.
9 When first side is golden, flip over to the other side. Cook until golden brown and crispy.
10 Drain each piece on a paper towel, to soak up grease.
11 Serve hot, with your favorite side dish.
Are you tired of Rabbits yet................ okay I give you pigs.
EASTER HAM
1 cup firmly packed dark brown sugar
1/2 cup maple-flavored or pancake syrup
1/4 cup GREY POUPON Dijon Mustard ...balonie note: jeez use mustard FFSake
1/2 cup maple-flavored or pancake syrup
1/4 cup GREY POUPON Dijon Mustard ...balonie note: jeez use mustard FFSake
1 whole fully cooked boneless ham (5 lb.)
Whole cloves
12 maraschino cherries, halved
1 Tbsp. cornstarch
1 can (20 oz.) crushed pineapple in juice, undrained
Whole cloves
12 maraschino cherries, halved
1 Tbsp. cornstarch
1 can (20 oz.) crushed pineapple in juice, undrained
PREHEAT oven to 350°F. Mix sugar, syrup and mustard until well blended; set aside. Score ham with sharp knife; insert cloves into ham as desired. Arrange cherries, cut-sides down, on surface of ham. Place ham on rack in shallow baking pan.
BAKE 2 hours or until ham reaches internal temperature of 140°F when tested in center with meat thermometer, brushing occasionally with 1/2 cup of the syrup mixture after 1-1/2 hours.
MIX remaining syrup mixture with cornstarch and pineapple with its liquid in saucepan; cook on medium-high heat until mixture comes to boil and thickens, stirring constantly. Serve with the sliced ham.
CLASSIC GREEN BEAN CASSEROLE
3 pkg. (9 oz. each) frozen French cut green beans, thawed, drained
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1/8 tsp. pepper
1 can (2.8 oz.) French fried onions, divided
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup CHEEZ WHIZ Cheese Dip
1/8 tsp. pepper
1 can (2.8 oz.) French fried onions, divided
PREHEAT oven to 350°F. Mix all ingredients except half can of the onions in 1-1/2-qt. casserole dish.
BAKE 30 min. Top with remaining onions. Bake an additional 5 min.
Note: This recipe looks like shit.. I wouldn't eat it. Way to much fat...with beans of all things. I hate green beans, now wonder they have to cover it up with FRIED onions, mushroom soup, and fucking cheez whiz. Get a life people.
Tuesday, March 4, 2008
Crispy Potato Sticks with roasted Tomato Salsa
I found this recipe on the internet and it sounds good, I'm going to make it tonight.
Roasting thin strips of potatoes in a hot oven creates a crisp and flavorful fry. You can also serve them classic style, of course, with sea salt and a drizzle of apple cider vinegar or catsup.
1 Russet or Idaho baking potato per person Safflower oil, or other high-heat stable oil such as Canola Sea salt Gluten-free seasoning- such as Old Bay Seasoning, chili powder, Italian Herbs, etc.
To serve:
Roasted Tomato Salsa- recipe below.
Preheat the oven to 425 degrees F.
Line a baking sheet (or two) with parchment or foil.
Scrub and rinse the potatoes; dry them off and quarter them; halve again and slice into long thin matchsticks.
Toss the potato sticks into a bowl and sprinkle with sea salt and your seasoning of choice. Drizzle with just enough oil to coat; toss well.Spread the potato sticks on the baking sheet(s) in a single layer. Place in the upper third of the oven and bake for ten minutes.
Using a thin flexible spatula, turn the sticks over and return them to the oven for another ten minutes or so until the potatoes are golden and sizzling on the outside, yet still tender in the center.
Drain the potato sticks briefly on a paper towel; then serve immediately with a side of homemade Roasted Tomato Salsa (recipe follows).
Other dipping options include: catsup, sea salt and vinegar, or your favorite Ranch-style dip.
Roasted Tomato Salsa
1 1/2 pounds plum tomatoes, seeded, roasted and chopped
2 tablespoons red onion, diced very fine
4 cloves garlic, minced1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar- or lime juice
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon ground chipotle or cayenne pepper, to taste
Pinch of sugar
Combine the salsa ingredients in a bowl, cover and chill for an hour. Taste for seasoning adjustments.
Cover and keep chilled for up to 4 days- if it lasts that long.You can also add 1/2 cup of any of the following- if your little heart desires:
Finely chopped yellow or green bell peppers
Roasted corn kernels
Chopped jalapeños
Black or white beans
Roasting thin strips of potatoes in a hot oven creates a crisp and flavorful fry. You can also serve them classic style, of course, with sea salt and a drizzle of apple cider vinegar or catsup.
1 Russet or Idaho baking potato per person Safflower oil, or other high-heat stable oil such as Canola Sea salt Gluten-free seasoning- such as Old Bay Seasoning, chili powder, Italian Herbs, etc.
To serve:
Roasted Tomato Salsa- recipe below.
Preheat the oven to 425 degrees F.
Line a baking sheet (or two) with parchment or foil.
Scrub and rinse the potatoes; dry them off and quarter them; halve again and slice into long thin matchsticks.
Toss the potato sticks into a bowl and sprinkle with sea salt and your seasoning of choice. Drizzle with just enough oil to coat; toss well.Spread the potato sticks on the baking sheet(s) in a single layer. Place in the upper third of the oven and bake for ten minutes.
Using a thin flexible spatula, turn the sticks over and return them to the oven for another ten minutes or so until the potatoes are golden and sizzling on the outside, yet still tender in the center.
Drain the potato sticks briefly on a paper towel; then serve immediately with a side of homemade Roasted Tomato Salsa (recipe follows).
Other dipping options include: catsup, sea salt and vinegar, or your favorite Ranch-style dip.
Roasted Tomato Salsa
1 1/2 pounds plum tomatoes, seeded, roasted and chopped
2 tablespoons red onion, diced very fine
4 cloves garlic, minced1 tablespoon extra virgin olive oil
1 tablespoon balsamic vinegar- or lime juice
1/2 teaspoon sea salt
1/4 to 1/2 teaspoon ground chipotle or cayenne pepper, to taste
Pinch of sugar
Combine the salsa ingredients in a bowl, cover and chill for an hour. Taste for seasoning adjustments.
Cover and keep chilled for up to 4 days- if it lasts that long.You can also add 1/2 cup of any of the following- if your little heart desires:
Finely chopped yellow or green bell peppers
Roasted corn kernels
Chopped jalapeños
Black or white beans
Sunday, February 17, 2008
More Mennonite Recipes
Ham and Onions over Noodles
This is an old Mennonite recipe.
3 slices of ham about 1/2" thick.
1 onions, sliced
1/2 cup sour cream
Hot egg noodles
Fry slices of ham until nicely browned. Remove ham from pan and add onion slices. Cook until slightly browned. Add sour cream. Let come to a boil and pour over hot noodles.
Bubbat recipe
This is a Russian Mennonite recipe.
1 yeast cake
1 egg
1 1/2 cups milk
1 tablespoon salt
3 tablespoons granulated sugar
1 pound smoked sausage
Flour (enough to make a stiff dough - 3 1/2 to 4 cups)
Scald milk and then cool to lukewarm.
Add dissolved yeast and sugar.
Add beaten egg, salt and enough flour to make a soft dough that can barely be stirred with a spoon.
Let dough rise.
Pour into a greased 14 x 10 x 2-inch pan. Press 3-inch lengths of sausage into dough at 3-inch intervals.
Let rise again.
The dough will almost cover sausages.
Bake at 375 to 400 degrees F for approximately 45 minutes. Serve hot.
Serves 6 to 8.
Ruhrei
Ingredients"
6 tablespoons flour
6 eggs
1/2 teaspoon salt
1/3 cup milk
1 1/2 tablespoons butter
Directions
Mix the flour and milk into a smooth paste, making sure there are no lumps.
Add the eggs and salt and mix well into a thin batter.
Melt butter in frying pan.
Pour in egg mixture and fry over medium heat.
Fry until batter is hot and start cutting it up with the spatula until it is about the size of popcorn. Fry until nicely browned and cooked through.
Serve hot.
My mom always served this with canned tomatoes poured over the top. Yum, I can taste it now. This recipe was a time saver for lunch and also it was cheap to make.
It also can be served with maple syrup.
This is an old Mennonite recipe.
3 slices of ham about 1/2" thick.
1 onions, sliced
1/2 cup sour cream
Hot egg noodles
Fry slices of ham until nicely browned. Remove ham from pan and add onion slices. Cook until slightly browned. Add sour cream. Let come to a boil and pour over hot noodles.
Bubbat recipe
This is a Russian Mennonite recipe.
1 yeast cake
1 egg
1 1/2 cups milk
1 tablespoon salt
3 tablespoons granulated sugar
1 pound smoked sausage
Flour (enough to make a stiff dough - 3 1/2 to 4 cups)
Scald milk and then cool to lukewarm.
Add dissolved yeast and sugar.
Add beaten egg, salt and enough flour to make a soft dough that can barely be stirred with a spoon.
Let dough rise.
Pour into a greased 14 x 10 x 2-inch pan. Press 3-inch lengths of sausage into dough at 3-inch intervals.
Let rise again.
The dough will almost cover sausages.
Bake at 375 to 400 degrees F for approximately 45 minutes. Serve hot.
Serves 6 to 8.
Ruhrei
Ingredients"
6 tablespoons flour
6 eggs
1/2 teaspoon salt
1/3 cup milk
1 1/2 tablespoons butter
Directions
Mix the flour and milk into a smooth paste, making sure there are no lumps.
Add the eggs and salt and mix well into a thin batter.
Melt butter in frying pan.
Pour in egg mixture and fry over medium heat.
Fry until batter is hot and start cutting it up with the spatula until it is about the size of popcorn. Fry until nicely browned and cooked through.
Serve hot.
My mom always served this with canned tomatoes poured over the top. Yum, I can taste it now. This recipe was a time saver for lunch and also it was cheap to make.
It also can be served with maple syrup.
Wednesday, January 30, 2008
Caramel Crunch Apple Pie
Caramel Crunch Apple Pie
28- vanilla dairy caramels
2- tablespoons water
4- cups peeled, sliced apples
1- unbaked 9-inch pie shell
3/4 -cup all-purpose flour
1/3- cup sugar
1/2- teaspoon cinnamon
1/3- cup butter or margarine
1/2- cup chopped walnuts
1. Melt caramels with water in top of double boiler, stirring occasionally until mixture is smooth.
2. Layer apples and caramel sauce in pie shell.
3. Combine flour, sugar and cinnamon.
4. Cut in butter and margarine until mixture is crumbly.
5. Stir in walnuts.
6. Sprinkle over top of pie.
7. Bake at 375o F. for 50 to 60 minutes or until apples are tender.
28- vanilla dairy caramels
2- tablespoons water
4- cups peeled, sliced apples
1- unbaked 9-inch pie shell
3/4 -cup all-purpose flour
1/3- cup sugar
1/2- teaspoon cinnamon
1/3- cup butter or margarine
1/2- cup chopped walnuts
1. Melt caramels with water in top of double boiler, stirring occasionally until mixture is smooth.
2. Layer apples and caramel sauce in pie shell.
3. Combine flour, sugar and cinnamon.
4. Cut in butter and margarine until mixture is crumbly.
5. Stir in walnuts.
6. Sprinkle over top of pie.
7. Bake at 375o F. for 50 to 60 minutes or until apples are tender.
STEAK HASH
Steak Hash (that no way resembles the picture I found on google)
2- tablespoons vegetable oil
1- green bell pepper, chopped
1/2- medium onion, chopped
1- pound russet potatoes, baked, diced or hash browns
8- ounces cooked steak or roast beef, cut into 1-inch cubes
Salt and black pepper
1/4- cup shredded Monterrey Jack cheese
4- eggs
1. Heat oil in medium skillet over medium heat.
2. Add bell pepper and onion.
3. Cook until tender.
4. Stir in potatoes.
5. Reduce heat to low.
6. Cover and cook, stirring occasionally, about 10 minutes or until
potatoes are tender.
7. Stir in steak.
8. Season with salt and pepper.
9. Sprinkle with cheese.
10.Cover.
11.Cook about 5 minutes or until steak is hot and cheese is melted.
12.Spoon onto 4 plates.
13.Poach or fry eggs as desired.
14.Top each serving of hash with 1 egg.
7. Stir in steak.
8. Season with salt and pepper.
9. Sprinkle with cheese.
10.Cover.
11.Cook about 5 minutes or until steak is hot and cheese is melted.
12.Spoon onto 4 plates.
13.Poach or fry eggs as desired.
14.Top each serving of hash with 1 egg.
Makes 4 servings
Sunday, January 20, 2008
STUFFED CRUST PEPPERONI PIZZA
3 cups Original Bisquick® mix
2/3 cup very hot water
2 tablespoons olive or vegetable oil
3/4 cup diced pepperoni
4 sticks Colby-Monterey Jack string cheese (from 10-oz package), cut in half lengthwise
1 can (8 oz) pizza sauce
2 cups shredded Italian cheese blend (8 oz)
1 cup sliced fresh mushrooms
1 small green bell pepper, chopped (1/2 cup)
Move oven rack to lowest position; heat oven to 450°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick mix, hot water and oil with fork until soft dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
Pat or press dough in bottom and 1 inch over side of pizza pan. Lightly press 1/4 cup of the pepperoni along edge of dough. Place string cheese over pepperoni along edge of dough, overlapping if necessary. Fold 1-inch edge of dough over and around cheese and pepperoni; press to seal. Bake 7 minutes.
Spread pizza sauce over partially baked crust. Sprinkle with 1 cup of the Italian cheese, remaining 1/2 cup pepperoni, the mushrooms, bell pepper and olives. Sprinkle with remaining 1 cup cheese.
Bake 9 to 12 minutes longer or until crust is golden brown and cheese is melted
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