Peanut Butter Cookies 2

October 14, 2007

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You thought Peanut Butter Cookies 1 were easy? For this PBC2 double version—also from almostgotit—you won’t even need a measuring cup! How cool is that? HARRY

1 (18-ounce) jar peanut butter
1 (almost full) 18-ounce jar sugar
2 eggs, lightly beaten

Preheat the oven to 350 degrees F. In a small mixing bowl, combine the peanut butter, sugar, and eggs. Drop onto a lightly greased baking sheet, crisscross with a fork, and bake for 13 to 15 minutes. Remove from the pan to a wire rack to cool.
Makes about 2 dozen cookies.

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Peanut Butter Cookies 1

October 13, 2007

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Lots of good things in life come in threes, and these peanut butter cookies are at the head of the line. This recipe comes from Emily’s blog friend almostgotit. She swears that even if you’ve never made cookies, these will be a breeze. Save some for me. HARRY

1 cup peanut butter
1 cup sugar
1 egg, lightly beaten

Preheat the oven to 350 degrees F. In a small mixing bowl, combine the peanut butter, sugar, and egg. Drop onto a lightly greased baking sheet, crisscross with a fork, and bake for 13 to 15 minutes. Remove from the pan to a wire rack to cool.
Makes about 1 dozen cookies.


Spicy Succotash

October 12, 2007

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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
Hungarian paprika

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.


Corn Pudding

October 11, 2007

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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.


Spinach Casserole

October 10, 2007

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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.


Sweet-and-Sour Meatballs

October 9, 2007

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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.


Shrimp Fried Rice

October 8, 2007

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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.