Cooking and crafting in the country
10 small sweet pickles, chopped
1/2 cup frozen peppers/onions, thawed/chopped
2 heaping TBs mayo
2 heaping TBs cream cheese
3 TBs pickle juice
12 oz tuna ( 9 oz in oil, 3 oz in water)
2 hardboiled eggs, chopped
1/3 cup pecans, chopped
1/3 cup Craisins
Stir together and refrigerate for one hour.
Sub dill pickles and leave out the Craisins if you dont want it sweet.
1 pkg Sweet Earth Mindful Chikn
1 pkg Innovasion Veg Fried Rice
Honey
Sweet Thai Chili Sauce (I used Kroger brand)
Fry the chikn pieces in small amount of oil until golden brown.
Stir in some chili sauce and leave in pan for a few minutes.
Microwave the rice.
Stir rice and chikn together.
Add honey and more chili sauce to taste.
Super quick and easy-tastes delicious!
1 pkg cornbread mix
2/3 cups milk
1 egg
1 4 oz can mild green chili peppers, drained
1 can Southwestern Corn, drained
2/3 cup Beyond Beef, cooked and browned
1 cup shredded mozzarella cheese
Mix well and pour into greased pie plate.
Bake at 350 for 45 minutes.
Turn off oven and leave inside while cooling down.
Top with sour cream or ketchup.
4 cups chopped broccoli
1 cup Craisins
1 small red onion, chopped fine
3/4 cup Miracle Whip
1 TB vinegar
2 TB sugar
Put veggies in large bowl.
Blend sugar, vinegar and Miracle Whip.
Pour over veggies and stir well.
Allow to marinate for several hours
Delicious when served on top of cottage cheese.
Add cauliflower, fresh mushrooms, bell peppers, nuts etc.
Very easy to personalize!
1 can Cream of Onion Soup
1/2 soup can water
2 cups brown gravy
2 cups bell peppers and onions, chopped
4 small potatoes, chopped
1 large can mushrooms, drained
2 LB Eye Of Round roast
Mix soup, water and gravy untill smooth and thick.
Add veggies.
Pour over roast in crock pot (fat side down)
Cook on low for 6-8 hours.
1 can hominy, rinsed and drained
1 can black eyed peas, rinsed and drained
2 tomatoes, chopped
1 red bell pepper, chopped
1/2-1 tsp minced garlic, to taste
4 green onions, chopped
1 cup salsa
sprinkle of sugar, salt if needed
Mix and cover for an hour.
Serve with chips or over cornbread.
Can also add chunked avocado right before serving.
This is an HEB recipe that I tweaked a tiny bit.
1 can cream of celery soup
2 cups sour cream
1 1/2 cups onions and red/green bell peppers
4 heaping TB margarine, melted
2 cups mozzarella/colby jack cheese shreds
30 oz bag of frozen shredded hashbrowns
Mix first five ingredients well.
Stir in potatoes.
Cook in crock pot on low for 4 hours.
Turn off crock pot,and remove lid, add 1 cup cheese to top of potatoes.
Put lid back on and let potatoes rest until cheese is melted.
Top with buttered cracker crumbs or Frenchs Fried Onions.
6-8 servings
Many variations of this online.
Add/subtract your fave ingredients, but keep the basics.
(Hash browns, cream of whatever soup, cheese, margarine, sour cream)
1/2 of a 14 oz pkg Slovaceks Smoked Beef Sausage , chopped
1 red bell pepper, chopped
6 new potatoes, chopped
1/2 of 12 oz pkg mini carrots
3 celery stalks, chopped
1 tsp basil
1 tsp parsley
1 can French Onion soup
Worcestershire Sauce
Add all ingredients except soup to large crock pot.
Pour soup plus 1/2 can water over all.
Add Worcestershire on top ( I used quite a few shakes) and stir.
Cook on low for 6 hours
Many similiar recipes online, this is my version- husband approved!
Put 6 eggs in the bottom of a large pot.
Cover with with hot water and bring to boil.
Reduce to simmer and let simmer for 18 minutes.
Remove from pan and run under cold water.
Remove shells.
Perfectly cooked for egg salad or boiled eggs!
Mayo, small shot of mustard, cream cheese, sweet pickle relish and sweet pickle juice to taste makes the perfect base.
If making egg salad, chop up whole egg and mix together.
If using for boiled eggs, remove yolk only and add base then refill the white part.
Country Life At Gray Gables 