Red Beans and Rice

In the summer, I hardly ever use my oven. If I can't cook it in a crock pot of micro wave, I don't cook it. 

Crock-Pot red beans and rice

• 6 can red beans
• 6 green onions, chopped
• 2 stalks of celery, chopped
• ½ green pepper, chopped
• 1 to 2 cups ham scraps
• 1 teaspoon garlic powder
• 1 teaspoon cayenne pepper
• 1 tablespoon seaming salt

Add all ingredients to a crock-pot and cook on low for 6 to 8 hours. Serve over white rice.

Courtesy of Cousin Jeanie    Adams' Family Cookbook

Pizza Salad

Ingredients

• 1 pound spiral macaroni, cooked and drained
• 3 medium tomatoes, diced and seeded
• 16 ounces mozzarella cheese, cubed
• 1 to 2 bunches green onions, sliced
• 3 ounces sliced pepperoni
• 1 cup sliced mushrooms
• 1/2 cup diced ham
• 1/2 diced green bell peppers
• 2/3 cup grated Parmesan cheese
• 1 cup tomato ranch dressing*
• 2 teaspoons fresh basil
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• Croutons, optional

Directions

• In a large bowl, combine macaroni, tomatoes, mozzarella cheese, green onions, peppers, ham  and pepperoni. In a small bowl, combine 1/4 tomato sauce, 3/4 cup ranch dressing and Parmesan cheese, and seasonings. Pour over macaroni mixture; toss to coat. Cover and refrigerate for several hours. Top with croutons just before serving if desired.

"Ham and Cheese" Mac and Cheese

Ingredients

1 Tbsp regular butter
2 Tbsp all-purpose flour
14 1/2 oz canned diced tomatoes
1 1/2 cup(s) low-fat shredded Cheddar cheese, mild variety
1/2 cup(s) low-fat milk
2 Tbsp grated Parmesan cheese
1/2 tsp dry mustard
1/2 tsp table salt
8 oz lean ham
4 cup(s) cooked macaroni, elbow variety

Instructions
Melt the butter in a large nonstick skillet over medium-high heat. Add the flour and cook, stirring constantly, until golden, about 1 minute. Add the tomatoes and cook, stirring constantly, until the mixture bubbles and thickens slightly, 2–3 minutes.


Stir the cheddar cheese, milk, Parmesan cheese, mustard, and salt into the skillet. Cook, stirring constantly, until the cheese melts and the mixture is smooth, 2–3 minutes.


Stir the pasta and ham into the skillet and cook until heated through and well coated, 1–2 minutes. Let stand 2 minutes before serving. Yields scant 1 cup per serving.

Notes
The sauce is made in one skillet, and if you have any leftover pasta in the refrigerator, you won’t need to dirty a second pot to cook the pasta. Leftover spaghetti works best if cut into 1- to 2-inch lengths, and leftover large pasta, such as rigatoni or ziti, could be cut in half. You’ll need about 1/2 pound dry macaroni to get 4 cups cooked.

If you want a slightly crunchy texture, sprinkle each portion with a few toasted bread crumbs

The Stuffed Potato

I love baked potatoes Lots of people do. What's great is that you can also stuff them with almost anything. Broccoli, cheese, butter and sour cream, chili... etc.. The other night I stuffed them with chicken, peas and a cream sauce made with a can pf cream of chicken soup, salsa spur cream and a little salsa.

This however is my all time favorite.

2 large baked potatoes
2 oz sharp cheddar cheese
2 oz each ham and turkey
1/2 cooked broccoli
2 tbs green onion
4 tbs sour cream
3 tbs crumble bacon
4 tbs butter
salt and pepper

Split the potatoes in half. add salt and pepper to taste.

Divide the remaining ingredients between the potatoes the sour cream.

Place them in the microwave for 45 seconds, or long enough to melt the cheese, and to make sure their hot.

Plate the potatoes add the sour cream and enjoy.

The Omlete

Black Forest Cake

Well tomorrow is pot luck here at the J.O.B. They are always alot of fun. We get a a verity of yummy home-aid, semi and store bought.
We decided to do a German theme. So, we heve Brautwurst, potato salad, apple dumplings, and peach kuchen. that's mine -- see post from last week.

Also though, what reminds me of German food is Black Forest.... black forest ham, and black forest cake. ..

Here's a yummy version from About.com

Ingredients:


1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish


Preparation:

Drain cherry pie filling in a colander to remove most of the thickened juices.

Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

Ham, Apple and cheese

Ingredients


1 sliced Granny Smith apple
1/3 cup mayonnaise
8 slices sharp cheddar  cheese
8 slices sourdough bread
4 slices fully cooked ham
1/4 cup butter, softened

Directions

 Spread bread with mayo. Layer a few slices of apple, a slice of ham and another slice of cheese on four slices of bread; cover with remaining bread.

Butter the outsides of the sandwiches. Cook in a large skillet over medium heat on each side until bread is golden brown and cheese is melted. Yield: 4 servings

Split Pea with Ham

Ingredients

1 lb dried split peas
2 small potatoes diced small
2 carrots sliced thin
1/2 small onion diced
2 cups ham or pork broth
3 oz sliced ham
1 celery stalk
garlic powder
salt and pepper
sour cream


Directions

Rinse and drain peas. Add to a large pot. Add broth salt pepper and garlic powder.
Dice the potatoes, carrots, onion and celery. Add to the pot.
Bring the pot to a boil. Stir well so nothing sticks to the bottom.
Simmer on low for 2 hours, or until all the veggies are tender.
Dice the ham, add to the soup. Stir gently folding in the ham.
The soup should be slightly think and be shiny green in color.
To serve top with a dollop of sour cream and crusty bread if desired