October 7, 2007
With a nice cup of tea, you’ll never be lonely—at least that’s what I keep telling myself. HARRY
1 individual tea bag
12 ounces boiling water
1 tablespoon frozen lemonade concentrate
1 teaspoon honey
1 ounce rum (optional)
Place the tea bag in a large mug, pour boiling water over it, cover, and steep for 5 minutes. Remove the tea bag and add the lemonade, honey, and rum.
Makes 1 large cup.
October 6, 2007
Trust me on this one. I know it sounds a little weird—but it’s great. If you don’t have cream cheese or horseradish, eat the mustard sardines right out of the can. You can also toss them in salads. HARRY
1 (3.75-ounce) can sardines in mustard sauce, drained
1 (3-ounce) package cream cheese, softened
1 teaspoon prepared horseradish
In a small bowl, mash the sardines with a fork. Add the cream cheese and horseradish and blend well. Serve on crackers or toast.
Makes 2 servings.
October 5, 2007
Forgot to go to the grocery? Here’s a quick pasta you can make right off the pantry shelf. HARRY
6 ounces capelinni or linguine
1/4 teaspoon salt
3 tablespoons olive oil
1/2 cup pitted black olives
2 teaspoons minced fresh parsley
Grated Romano cheese
Cook the pasta in salted, boiling water until al dente. Drain and toss with the olive oil and olives. Sprinkle with parsley and cheese.
Makes 2 servings.
October 4, 2007
Bored with your usual breakfast? Try this easy bread pudding. You stir it together the night before, then pop it in the oven as soon as you get up. By the time you get showered and dressed, it’ll be ready. Add bacon or sausage if you like, pre-cooked, of course. If there’s any left over, you can have it with salsa for supper. HARRY
PS Lakshmi at The ‘yum’ blog suggests serving it with chutney and chili. ‘Sounds great.
5 slices whole wheat bread, buttered and cubed
1/4 pound sharp Cheddar cheese, grated (1 cup)
2 eggs, lightly beaten
1 cup half-and-half
In a greased 1-quart casserole, combine the bread, cheese, eggs, and half-and-half. Cover and refrigerate overnight. Bake at 275 degrees F for 45 minutes or until set.
Makes 4 servings.
October 3, 2007
Okay, if you have a can opener, you can make this salad. Chop the veggies, boil the dressing, toss it all together, and stick it in the fridge. Every night—for weeks!—you’ll have your own ready-made salad. Of course, sharing would be nice … HARRY
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can chick peas, drained and rinsed
1 (14 1/2-ounce) can French-style green beans, drained
1 (5-ounce) can water chestnuts, drained and thinly sliced
4 medium center ribs celery, thinly sliced (1 1/2 cups)
1 medium sweet onion, thinly sliced and separated into rings (2/3 cup)
2/3 cup granulated sugar
2/3 cup cider vinegar
1/3 cup olive oil
1 teaspoon dry mustard
Salt and freshly ground pepper to taste
In a large bowl, combine the black beans, chick peas, green beans, water chestnuts, celery, and onion. In a medium saucepan over medium-high heat, combine the sugar, vinegar, oil, mustard, salt, and pepper and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and cool. Pour over the vegetables and toss to coat. Cover tightly and chill. Salad will keep in the refrigerator for several weeks.
Makes 8 servings.
October 2, 2007
Okay, what guy can’t bake a potato? Nuking is a no brainer. But potatoes taste a lot better—and I mean a lot!—if you bake them in a hot oven for an hour or so. The cool part of this recipe, though, is the topping. Cheese … beer … Hey! Who needs women when they have cheese and beer! Well, there’s Sam … HARRY
Buy baking potatoes all approximately the same size and shape. Scrub them with a stiff brush, dry them, and rub with olive oil. Cook them in a microwave according to the manufacturer’s instructions, or bake on the rack of a 400-degree F oven for 1 to 1 1/2 hours until tender when pricked with a fork. Remove to a plate and make a vertical cut in the top center from end to end, half the depth of the potato. Press in the ends to open for topping.
8 ounces sharp Cheddar cheese, grated (2 cups)
1 (8-ounce) package cream cheese, softened
1 clove garlic, pressed
2/3 cup beer
1 tablespoon sesame seeds
2 tablespoons sweet pickle relish
In a medium saucepan over medium heat, combine the Cheddar cheese, cream cheese, garlic, beer, and sesame seeds. Cook, stirring frequently, until cheeses are melted. Remove from the heat and add the relish. Store in the refrigerator.
Makes 2 1/2 cups or enough for 6 baked potatoes.
October 1, 2007
One box of rice really will feed a lonely man for a week or a houseful of hungry children for one meal. Either way, this one-dish supper is easy to fix and great. HARRY
1 (14-ounce) box instant brown rice
2 pounds ground beef
1 (16-ounce) jar salsa
1 (16-ounce) carton cottage cheese
Cook the rice according to the directions on the package and set aside. In a heavy skillet over medium heat, brown the beef. Remove from the heat, drain, and stir in the rice, salsa, and cottage cheese. Store in the refrigerator and reheat as needed.
Makes 8 to 10 servings.