Here's a funeral potato recipe that we really like. I hope it works for you, Amy, and that you start feeling better soon!
Funeral Potatoes
32 oz pkg hashed browns
2 cans cream of chicken soup
1 c sour cream
1 ½ Tbsp chopped green onions
1 c cheddar cheese
Put potatoes in a greased pan. Add soup, sour cream, onions, and cheese; mix well. Thin out with milk if needed. Bake covered in oven for 45 minutes at 350 degrees. Top with Corn Flakes and 4 Tbsp butter if desired.
August 17, 2009
Greek Shrimp Kebabs
I've never made anything with shrimp before and there was a random sale at WINCO the other day so...voila!
These were pretty good and easy to make. I hope you try them before summer runs out!
Greek Shrimp Kebabs
1 ½ lb shrimp, uncooked
1 onion, chopped
¼ c fresh lime juice
¼ c olive oil
1 tsp salt
½ tsp freshly ground pepper
1 clove garlic, minced
1 lb bacon, uncooked
Peel and devein shrimp. Tails may be left on. Combine onion, lime juice, olive oil, salt, pepper, and garlic. Add shrimp. Cover. Refrigerate for 2 hours, stirring occasionally. Discard liquid. Wrap each shrimp in ½ strip of bacon. Thread 5 to 8 shrimp on each skewer. Grill over low heat (bacon burns easily) just until shrimp are opaque and firm. Yield: 4 servings.
Enjoy!
-Emily
These were pretty good and easy to make. I hope you try them before summer runs out!
Greek Shrimp Kebabs
1 ½ lb shrimp, uncooked
1 onion, chopped
¼ c fresh lime juice
¼ c olive oil
1 tsp salt
½ tsp freshly ground pepper
1 clove garlic, minced
1 lb bacon, uncooked
Peel and devein shrimp. Tails may be left on. Combine onion, lime juice, olive oil, salt, pepper, and garlic. Add shrimp. Cover. Refrigerate for 2 hours, stirring occasionally. Discard liquid. Wrap each shrimp in ½ strip of bacon. Thread 5 to 8 shrimp on each skewer. Grill over low heat (bacon burns easily) just until shrimp are opaque and firm. Yield: 4 servings.
Enjoy!
-Emily
August 04, 2009
Popcorn Balls
This recipe was really easy to make!
1/4 cup popping corn
2 tablespoons of vegetable oil
1/4 cup butter
1/2 teaspoon salt
1 cup white sugar
1/3 cup corn syrup
1/3 cup water
Pop the popping corn and place it on a cookie sheet that you've greased with butter. Set it aside while you make the syrup. In a saucepan combine the butter, salt, sugar, corn syrup and water. Stir it until it starts to boil. Then stop stirring and let it cook until it hits 270 on a candy thermometer. Pour it over the popcorn. Stir it up to coat all the pieces evenly.
Grease your hands with butter and as soon as it cools enough start forming the mixture into balls. Place them on wax paper. Eat after they've cooled or wrap in plastic and enjoy later!
July 28, 2009
summer tip
add a dash of super finely ground cloves to your lemonade. it's divine! (or you can add fresh mint leaves, too, if you haven't tried that before.)
July 25, 2009
Scalloped Potatoes aka Funeral Potatoes: Plea for Help
Hey Everyone,
Potatoes are one of the few things I can eat right now without dryheaving, so they are in heavy demand in my house.
I got a new recipe for funeral potatoes from my mom, who got it from my grandma, who got it from the old lady in her ward of whom everyone requested to make her funeral potatoes for every funeral in the ward (my grandma lives in a retirement community so there are funerals on a fairly regular basis, fyi).
The recipe sounded ok, and it even smelled ok while it was baking. When it came out, it tasted disgusting. My husband and son wouldn't even touch it, the dish tasted so gross. I'm thinking elderly taste buds must be very different from mine and my family's...
I need a recipe for scalloped potatoes or funeral potatoes soon! I don't want to have another fail in this category because that will just send me right over the edge. Do you have one I should try??
Potatoes are one of the few things I can eat right now without dryheaving, so they are in heavy demand in my house.
I got a new recipe for funeral potatoes from my mom, who got it from my grandma, who got it from the old lady in her ward of whom everyone requested to make her funeral potatoes for every funeral in the ward (my grandma lives in a retirement community so there are funerals on a fairly regular basis, fyi).
The recipe sounded ok, and it even smelled ok while it was baking. When it came out, it tasted disgusting. My husband and son wouldn't even touch it, the dish tasted so gross. I'm thinking elderly taste buds must be very different from mine and my family's...
I need a recipe for scalloped potatoes or funeral potatoes soon! I don't want to have another fail in this category because that will just send me right over the edge. Do you have one I should try??
July 23, 2009
spruced-up oatmeal
this really isn't a recipe, but i just thought i'd share the yumminess i've been eating for breakfast for the past couple of days:
2/3 C raw quick oats
a couple generous shakes of generic grape nuts
a handful of toasted slivered almonds
a handful of craisins
some brown sugar
milk
mmm...
2/3 C raw quick oats
a couple generous shakes of generic grape nuts
a handful of toasted slivered almonds
a handful of craisins
some brown sugar
milk
mmm...
July 08, 2009
Pepperoni and Cheese Breadsticks
These are really easy for the kids to help with and they love them - major plus!
Pepperoni and Cheese Breadsticks
2 ¾ c Original Bisquick mix
1 c shredded Monterey jack cheese
1 medium onion, finely chopped
½ c sour cream
½ c buttermilk
1 clove garlic, finely chopped
1 package (3 oz) sliced pepperoni, chopped
1 c grated Parmesan cheese
Heat oven to 375 degrees. Grease 2 cookie sheets. Stir all ingredients except Parmesan cheese until a dough forms. Drop dough by heaping tablespoons into the Parmesan cheese. Roll in cheese to coat. Roll into 8-inch breadsticks. Place about 1 ½ inches apart on cookie sheets. Bake 15-18 minutes or until golden brown. Serve warm with spaghetti sauce, pizza sauce, cheese sauce, or ranch for dipping!
ENJOY!
Pepperoni and Cheese Breadsticks
2 ¾ c Original Bisquick mix
1 c shredded Monterey jack cheese
1 medium onion, finely chopped
½ c sour cream
½ c buttermilk
1 clove garlic, finely chopped
1 package (3 oz) sliced pepperoni, chopped
1 c grated Parmesan cheese
Heat oven to 375 degrees. Grease 2 cookie sheets. Stir all ingredients except Parmesan cheese until a dough forms. Drop dough by heaping tablespoons into the Parmesan cheese. Roll in cheese to coat. Roll into 8-inch breadsticks. Place about 1 ½ inches apart on cookie sheets. Bake 15-18 minutes or until golden brown. Serve warm with spaghetti sauce, pizza sauce, cheese sauce, or ranch for dipping!
ENJOY!
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