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Pam's Favorite Recipes |
SWEET AND SOUR MEATBALLS I developed this recipe as something that was easy to make for large crowds. I've served it as an appetizer and a main dish over white rice, or with fried rice on the side. As it turned out people loved it so much they have wanted me to share the recipe. Now that isn't easy, since I eyeball most of the things I put into it. Here's the general idea. You can adjust it however you like. Start with several large sweet onions cut into large slices. Separate. Add an equal amount of sweet peppers sliced same thickness as onions. I like a combination of green, red and yellow. Add 3 or 4 cans of drained pineapple chunks. Add a large bag of frozen meatballs. I have used veggie meatballs. Reserve liquid from one can of pineapples for later. To the rest of the pineapple juice add a small bottle of ketsup, half cup vinegar and a half cup of brown sugar. You can adjust these all according to taste. Mix together and place in a large lightly oiled roasting pan. Cover with foil and bake in 350 degree oven for at least an hour or until the veggies are the way you like them. I like them soft but not mushy. Some people love them very soft and mushy. Add about 3/4 cup of cornstarch to the pineapple juice. More if you want a thicker sauce. I like it to just coat everything. Pour the cornstarch mixture over the veggies and meatballs and stir until it is thoroughly mixed in. Return to oven and bake until liquid thickens to look like a glaze. Stir and serve. If you would like more sauce you just add more of the pineapple juice, ketsup, vinegar and brown sugar. This is an easy recipe to play with so forget what Mother said about not playing with your food. |
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FRIED RICE Cup plain vegetable oil, like soy, corn or peanut lb black forest ham, diced, cubed, or shredded; or sausage in small pieces 1 Onion diced Salt and Pepper 3 Cloves garlic, finely chopped 2 Inch piece fresh ginger peeled and finely chopped 3 Whole scallions, thinly sliced on bias, white and green separated 1 Cups medley frozen corn, peas, carrots 4 Eggs, lightly beaten 4 Cups cold cooked long-grain rice, white or jasmine rice, grains separated Heat a large heavy-bottomed nonstick skillet over high heat. When hot add 1 tablespoon of the oil. Add the ham or sausage and cook stirring occasionally until lightly browned. Add the onions to the pan, season with salt and pepper and cook for 1 to 2 minutes until onion is fragrant. Add the garlick, ginger and scallion whites and stir-fry until fragrant, about 30 seconds. Add the frozen vegetables. Cook until just defrosted but still crisp. Transfer contents of the skillet to a large bowl. Return the pan to the heat and add 2 more tablespoons of oil. Add eggs and season with salt and pepper. Stir the eggs constantly and cook until almost set but still moist, then transfer egg to the bowl. Break the eggs up with a wooden spoon or spatula. Return pan to the heat and add the remaining oil. Add the rice to the pan and use a spoon to break up any clumps. Season with salt and pepper and stir-fry the rice to coat evenly with oil. Stop stirring and then let the rice cook undisturbed until it gets slightly crispy. About 2 minutes. Stir the rice again, breaking up any new clumps. Add the scallion greens. Transfer to the bowl. Stir all the ingredients together with the rice, taste and adjust the seasoning with salt and pepper if needed. |
CECILIA'S OLD FASHIONED PEACH COBBLER The southern belle who gave me this recipe may not have been from Georgia, but she sure knew how to make a peach dessert. 1 cup self-rising flour 1 cup sugar ½ container of frozen peaches or 1 regular can pie filling 1 stick butter or margarine 1 cup milk or ice water Sift together flour and sugar in mixing bowl. Melt butter or margarine and add to dry mixture. Mix in milk or water. (Milk will make cobbler doughy. Water will make the cobbler firmer) Pour mixture into 13" x 9" baking dish or round baking dish. Pour peaches over the top making sure to spread over entire dish. Crust will rise and cover the fruit while baking. Bake in 350 preheated oven for 30-45 minutes. Can be served hot with ice cream or cold. (Serves 4) |
Try some great coffee to finish off your meal |