June 26th, 2008 Meg
Easy Vegetable Marinade
- Prepare various fresh vegetables (bite-sized cauliflower, broccoli, carrots, cherry tomatoes, zucchini, celery, etc.)
- Place in flat dish with lid
- Mix marinade ingredients: 1/2 cup white vinegar, 1/2 cup vegetable oil, 1 Tbsp sugar, 1 Tbsp dill
- Pour marinade over vegetables. Refrigerate overnight; stir occasionally.
This has gone over really well at several parties. The vegetables take on a pretty sheen, especially the broccoli, and have a crisp, fresh taste.
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May 27th, 2008 Meg
A friend of mine makes what she calls Mustgo Soup. I tried this for the first time tonight! We had some water I had cooked pasta in, some leftover egg noodles, part of a hamburger, and a little bit of leftover chicken and rice canned soup. I added a can of Mexican chili beans, a chopped onion, 2 tsp. of cinnamon, parsley, black pepper, and a can of cooked chicken. It looks kind of like a white chili but with brown beans. I’ll let you know what it tastes like…
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May 27th, 2008 Meg
Recently, I helped hostess a baby shower for a friend of mine. She’s having a son, and is very excited. One of the things I brought was the punch—as I was preparing, I discovered that most of my punch ideas were pink. Hmmm. For a boy’s shower, that didn’t seem to fit quite right. Here’s the recipe to the punch we had.
Green Party Punch
2 liters ginger ale
1 can of frozen lemonade concentrate
1 large can of pineapple juice (chilled)
1/2 gallon lime sherbet
Stir ingredients together, making sure some ginger ale gets poured over the lime sherbet. The sherbet melts and makes a nice frothy top.
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December 27th, 2007 Meg
We had this soup today. It was pretty amazing. I added cilantro and chili pepper during the cooking, and then some shredded cheese right before eating–Mmmm. if you serve tortilla chips on the side, you can have leftovers. Today, we did not have any left over :D.
Recipe found here.
Another trick from Mom-in-law: if you rinse out the black beans in a colander before cooking, they are easier to digest.
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December 27th, 2007 Meg
from Shelley Hess, March 2007
- 1 can cut green beans
- 1 can cut yellow beans
- 1 can red kidney beans
- 1 can chick peas (garbanzo beans)
- 1 chopped green or red pepper
- 1 onion, chopped to 1/4″ square
Mix 3/4 cup sugar, 1 tsp. salt, 1/2 tsp. pepper, 1/2 cup white vinegar and 1/2 cup oil. Blend with beans, etc. Refrigerate several hours, to 3 days.
Can substitute Splenda for sugar. One of my dad’s favorites, and this is a great colorful Christmas side dish.
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