October 12, 2007
Here’s another easy entrée/salad combination that guarantees something in the fridge ready to eat whenever you come home. If you don’t feel like vegetarian, sauté some ground beef or microwave a handful of frozen shrimp and toss them on top. Leftovers will make great salads for several days. HARRY
1 (10-ounce) package frozen whole kernel corn
1 (10-ounce) package frozen baby lima beans
1 (16-ounce) package frozen green beans
1 1/2 cups mayonnaise
1 tablespoon instant minced onion
1 teaspoon prepared mustard
3 hard-cooked eggs, shelled and chopped
1 teaspoon Worcestershire sauce
1/4 cup olive oil
1 teaspoon curry powder
Dash of hot-pepper sauce
Steam or microwave the corn, lima beans, and green beans according to the directions on the packages. Drain them and mix them together in a large serving bowl. In a large saucepan over low heat, combine the mayonnaise, onion flakes, mustard, eggs, Worcestershire sauce, oil, curry powder, and hot-pepper sauce. Cook, stirring constantly, until hot. Pour over the vegetables and sprinkle with paprika. Serve leftovers cold on lettuce.
Makes 8 servings.
October 11, 2007
With a salad, this makes an easy supper! Reheat the leftovers, add a little chutney, and you’ll have a super breakfast. HARRY
1/2 cup butter, melted (1 stick)
1 (16-ounce) can whole kernel corn, drained
1 (16-ounce) can cream-style corn
1 (2-ounce) jar chopped pimentos, drained
1 jalapeño pepper, finely chopped (optional)
1 (8-ounce) carton sour cream (1 cup)
1 1/2 cups self-rising cornmeal
2 teaspoons chili powder or more to taste
1 teaspoon black pepper
In a large bowl, combine butter, whole kernel corn, cream-style corn, pimentos, jalapeño pepper, sour cream, cornmeal, chili powder, and pepper and stir until blended. Pour into a greased 1 1/2-quart casserole and bake at 350 degrees for 45 minutes.
Makes 6 servings.
October 10, 2007
Okay, this is easy. You stir it together, bake it.. If you have any left over, smear it on good sandwich bread with lots of spicy mustard. Honest, it’s great. HARRY
2 eggs, lightly beaten
1 (8-ounce) carton cottage cheese
2 tablespoons all-purpose flour
1/4 cup buttermilk
4 ounces sharp Cheddar cheese, grated (1 cup)
1 (10-ounce) package frozen chopped spinach, thawed and wrung dry by hand
1/4 cup plus 1 tablespoon plain bread crumbs, divided
1 teaspoon minced, fresh rosemary
2 dashes freshly grated nutmeg
Salt and freshly ground white pepper to taste
2 tablespoons butter, melted
In a large bowl, combine the eggs and cottage cheese. Add the flour, buttermilk, cheese, spinach, 1/4 cup breadcrumbs, rosemary, nutmeg, and pepper, mixing well. Pour into a greased, 1-quart casserole. Top with the remaining 1 tablespoon breadcrumbs and drizzle with butter. Bake at 350 degrees for 30 to 45 minutes.
Makes 2 servings.
October 9, 2007
Could it be that the secret to easy cooking is leftover rice? HARRY
1 (1-ounce) package dried onion soup mix
1 pound ground beef
1/2 cup chili sauce
1/4 cup grape jelly
1 teaspoon lemon juice
1 cup cooked rice
Combine the soup mix and beef into 1-inch balls and set aside. In a medium saucepan over medium heat, combine the chili sauce, jelly, and lemon juice and cook until blended, about 10 minutes. Add the meatballs, cover, and simmer for 45 minutes. Serve over rice with the remaining sauce.
Makes 2 servings.
October 8, 2007
Got some cooked rice in your fridge? Stir it up with shrimp and eggs. This is really good! HARRY
2 eggs, lightly beaten
2 tablespoons water
2 tablespoons vegetable oil
3 green onions and tops, chopped
1/2 teaspoon ground ginger or 1 teaspoon finely minced fresh ginger
3 cups cold cooked rice
1/4 pound cooked baby shrimp
3 tablespoons soy sauce
In a small bowl, mix together the eggs and water and set aside. In a large skillet over medium-high heat, heat the oil until hazy. Add the onions and ginger, stirring for 30 seconds. Add the egg mixture and scramble. Add the rice, stirring to separate the grains. Add the shrimp and soy sauce. Cook, stirring, until thoroughly heated, about 5 minutes.
Makes 4 servings.