Here’s a great twist on an Egg Salad Sandwich. Grill it in your Panini Grill! After only five minutes, you will have a delicious sandwich to eat and enjoy. Watch the video for full details. (Video: 2 min. 50 seconds)
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Delicious Apple Nut Bread for the Holidays. I got creative with a Zucchini Pineapple Bread recipe from a 1970's cookbook from Broad Street Methodist Church in Kingsport, TN. I made some substitutions and additions. The results smell great and taste even better. Chop up the contents of two 14 ½ ounce cans of Fried Apples. Use juice as well. Place aside in a medium-size bowl. In a large bowl, mix dry ingredients together: 3 cups flour, 2 cups sugar, 2 tsp baking soda, 1 tsp salt, ½ tsp baking powder, 1 tsp Nutmeg, 1 tbsp Apple Pie Spice, and 1 tbsp Cinnamon. Then add 3 beaten eggs, 1 cup Vegetable Oil, & 2 tsp Vanilla Extract. Mix thoroughly. Stir in fried apples with juice. Mix well. Last, add 6 ounces of chopped pecans or chopped walnuts. Stir. Preheat oven to 350°. Pour batter into 2 loaf pans or into a 9"x13" cake pan. Bake for 45 minutes to 1 hour until a knife comes out clean. (Optional: Pour batter into muffin tins and bake for 25-35 minutes.)
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Make double recipe Chocolate Meringue Pie. Miss Edna from Tipton's Café, Greeneville, TN, taught me to make Butterscotch Meringue Pie. Getting creative, I made some substitutions. Spread 2 pie crusts in 9"x13" pan. Spread evenly. Prick with fork. Bake for 10 min. at 400° until golden brown. FILLING: Separate 6 eggs. Place egg yolks in small bowl and egg whites in medium-sized bowl. In large unheated pot on stove, add 2 cups sugar, 2/3 cups corn starch, and ½ tsp salt. Stir. Add 4 cups scalded milk, 6 beaten egg yolks, 6 tbsp butter, and 13 oz. container of nutella. Turn on stove. Heat to a boil. Stir constantly for 10 minutes until thick. Allow to cool completely. Then add 1 tsp vanilla. Place filling in pie pan. MERINGUE: Beat egg whites for 10 minutes, gradually adding 6 tbsp sugar until thick and makes peaks. Spread this over pie filling. Bake at 350 degrees for 12 to 15 minutes until golden brown. Cool over an hour before serving. Refrigerate leftovers.
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Try this easy pumpkin recipe I learned from my mother for Pumpkin Nut Bread. Mix all the dry ingredients into a large bowl: 3 ½ cups of all-purpose flour, 3 cups of sugar, 2 tsp of baking soda, ½ tsp of salt, 1 tsp of cinnamon, 2 tsp of nutmeg, and ¼ tsp of ground cloves. Then add ½ cup of vegetable oil, 2/3 cups of water, 4 beaten eggs, and 2 cups of canned pumpkin. You can find canned pumpkin in the baking aisle. Top it off with ½ cup to 1 cup of chopped pecans or walnuts. Stir well. Preheat the oven to 325 degrees. Divide the batter into two greased loaf pans. Bake for 45 minutes to one hour until a toothpick comes out clean. Cool slightly before removing from the pan. It is delicious at room temperature or by buttering it and placing it under the broiler for a few minutes until the edges get a bit burnt. Easy, fast, moist, and delicious!
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To make a delicious, tender pot roast, you'll need a large Crock Pot, a 3- to 4-pound Boneless Beef Chuck Roast. Wash the meat. Sprinkle Meat Tenderizer on both sides. Place in bottom of Crock Pot. Microwave 4 beef bouillon cubes in 4 cups of water for 4 to 6 minutes until cubes are dissolved. Stir in a handful of onion flakes. Sprinkle with meat tenderizer. Stir and pour over meat. Add baby carrots, chopped celery, and two 29 oz. cans of whole white potatoes. Add as much juices from the can as there is room for. Turn the Crock Pot on and cook for 4 to 6 hours on high heat or 10 to 12 hours on low heat. After removing the meat and vegetables from the Crock Pot, get two cups of the juices. Add in Gravy Master Browning Sauce and a heaping tablespoon of Corn Starch. Stir until smooth. Add this to the juices in Crock Pot. Turn on high. Stir occasionally until thick. Slice the beef. Serve with the vegetables and gravy. This is absolutely wonderful! Use leftover beef for sandwiches.
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