fresh tomato fusilli

February 28, 2011

makes about 4 servings

8 oz fusilli
4 c sliced fresh mushrooms
1/4 c chopped onion
1 clove garlic, minced
1 T olive oil or cooking oil
3/4 c chicken broth
1 tsp all-purpose flour
2 c red/yellow cherry tomatoes, halved
1/4 c finely chopped prosciutto or cooked ham
2 T snipped fresh basil
1 T snipped fresh oregano
1/4 c shredded parmesan cheese


  1. cook pasta according to package directions; drain. return pasta to pan.
  2. meanwhile, for sauce, in a large skillet cook mushrooms, onions, and garlic in hot oil about 5 minutes or until tender. stir chicken broth into flour; add to mushroom mixture. cook and stir over medium heat until slightly thickened and bubbly.  cook and stir 1 minute more. stir in tomatoes, prosciutto/ham, basil, and oregano. pour over pasta; toss to coat.
  3. transfer to a warm serving dish. sprinkle with parmesan cheese.


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homemade lemonade

February 27, 2011

prep time: 10 min.          level: easy          yield: 6-8 servings

2 c sugar
1 c hot water
2 c fresh lemon juice (6-8 whole lemons)
1 gallon cold water


  1. in a 1 gallon container, place sugar and hot water, and stir until sugar dissolves.
  2. add lemon juice and cold water to render 1 gallon. stir until well mixed.
  3. pour lemonade over glasses of ice.

source (who can resist paula deen?)

i can’t wait until summer…

no apples

February 27, 2011

mock apple pie

makes about 6-8 servings

2 c water
3/4 c white sugar
2 tsp cream of tartar
30 buttery round crackers
1/2 tsp ground cinnamon
1 T lemon juice (1/2 lemon)
1 recipe pastry for a 9 inch single crust pie

for the topping
1 c crushed buttery round crackers (~12 crackers)
1/2 c packed brown sugar
1/2 tsp ground cinnamon
1/3 c butter, melted (or 5 1/3 T)


  1. preheat oven to 425 degrees F.
  2. in a saucepan over medium high heat, combine the water, sugar and cream of tartar; bring to boil.
  3. drop in whole crackers and boil for 5 minutes. pour mixture into pie shell; sprinkle with cinnamon and lemon juice.
  4. mix together the crushed crackers, brown sugar, cinnamon and butter; sprinkle over pie filling.
  5. bake for 15 minutes and reduce heat to 375 degrees F and continue to bake for 15-20 minutes longer. serve warm.


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taco paco

February 25, 2011

Taco Meat

Prep Time: 5 minutes          Total Time: 15 minutes           Servings: 4-6

1 lb ground beef
1/4 cup flour
1 T chili powder
1 tsp salt
1 T taco seasoning (hot and spicy) – use crushed red peppers if no taco seasoning available
half an onion, diced or minced
3 cloves garlic, minced
1/8 tsp cumin
1/2 c water


  1. Put garlic and onions into pan and cook until golden brown.
  2. Then mix in ground beef.  Stir occasionally breaking up any large chunks.
  3. Mix dry ingredients in a separate bowl.
  4. Pour dry ingredients in with ground beef.
  5. Then add water and cook for 5-10 minutes or until done.


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rempel family meatloaf

February 22, 2011

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Ready In: 55 Minutes
Servings: 6
“Meatloaf with cheese, onion soup mix, steak sauce and crushed buttery round crackers.”
1 1/2 pounds lean ground beef
1/2 cup crushed buttery round crackers (about a dozen crackers)
3/4 cup shredded Cheddar cheese
1 (1 ounce) package dry onion soup mix
2 eggs, beaten
1/4 cup ketchup
2 tablespoons steak sauce

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9×5 inch loaf pan.
3. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.


this was also pretty good, but a little on the salty side. i’m wondering if i only use maybe 1/2 of the dry onion soup mix… or less ketchup… or less a1 sauce? and maybe use more water instead so it won’t be so dry if i used less ketchup/a1 sauce.