H is for Ham...

   Today for H, I pulled out another of my mother's casseroles. This one has ham, rice, cheese ... whats not to love. Okay, I admit it I love cheese.

Ham and Rice Casserole


Ingredients:

½ c     uncooked reg. Rice
1 lg.   Onion, chopped
1 lg.   Green pepper, chopped
3 Tbs  melted margarine
1 (10 ¾ oz) can  Tomato Soup
1 c      water
1 (6oz) roll sharp Pasteurized cheese food, cubed
½ lb    ham, chopped coarsely
½ tsp   black pepper
½ tsp   salt

Directions:

  Cook rice according to package directions. Set aside.
   Saute onion and green pepper in margarine until tender.
   Combine remaining ingredients with rice and sautéed vegetables.  Spoon mixture into greased 3 quart casserole dish.  Bake in pre-heated 350 degree oven for 20 to 30 minutes.

   If you have a rice cooker like this one (Zojirushi Nonstick Electric Rice Cooker), you can easily make the rice ahead of time for this recipe.

G is for Green Beans...

   This recipe was one of my mother's first stir-fry recipes. Our family loved green beans, so it was natural that she tried this one. It also is a great one to use when the garden is overflowing with beans. Dang beans are almost as easy and productive as Zucchini.



Spicy Green Beans (stir-fry)

Ingredients:

2 Tbs  peanut oil
1 tsp  minced ginger
½ tsp minced garlic
½ lb  fresh green beans, cut in ½ inch lengths
1 tsp  sugar
2 Tbs dry sherry
½ tsp  crushed dry red pepper
2 Tbs soy sauce
½ tsp  cornstarch
1 Tbs  cold water
1 tsp  sesame seed oil

Directions:

   Heat oil in wok until it reaches 325 degrees.
   Add ginger and garlic to oil. Stir-fry 15 seconds.  Add green beans and stir-fry 2-3 minutes.   Add sugar, sherry, salt, red pepper and soy sauce.  Stir-fry and additional 1-2 minutes.
   In a small bowl combine cornstarch and water to make a smooth paste.  Ass to wok stirring until mixture thickens.
   Turn wok off and stir in sesame seed oil.
   Serve immediately.

   Mixture maybe refrigerated for 2 or 3 hours and served cold if desired.

F is for Figs and Frosting...

   Today is the letter Fs turn. The recipe I pulled out was for the fig preserves, but the frosting recipe was stuck to it. So I figured why not 2 today. Besides my Mother use to make us a cake everyday for an after school snack and used this frosting. It brings back a lot of happy memories.


Fig Preserves

Ingredients:

3 c  cut-up figs
2 c  sugar (if figs are very sweet reduce to 1 c or less)
1 (6oz.)  package any flavor gelatin

Directions:

   Mix figs, sugar and gelatin in saucepan and cook over low heat, stirring very often for 20 to 25 minutes.  The flavor gelatin you pick to add to your figs is a matter of personal preference.  Momma used strawberry, but raspberry would be good too. 
  Pour mixture into sterilized jars.  Wipe rim of jar clean and process in hot water bath.



And now for the Frosting....


Confectioners Frosting

Ingredients:

½ c  shortening
2 -2 ¼ c confectioners sugar
4 Tbs  milk
¾ tsp  salt
1 tsp  vanilla


Directions:

   In bowl cream shortening until soft and fluffy.  Add confectioners sugar,  milk, salt and vanilla to creamed shortening.  Beat until soft and creamy.

This will frost one sheet cake.

E is for Eggplant...

   Today's letter is E. This was one of my Mother's dishes.
   I know not everyone likes eggplant, but my Mother loved it. So this recipe is for her and all you other lovers out there.


Eggplant Parmigiana

Ingredients:

1 ½ lbs  Eggplant
2   eggs
1 tsp  salt
¼ tsp  pepper
½ lb   Mozzarella cheese sliced thin
2 c   Tomato Sauce
¼ c  grated Parmesan or Romano cheese
Cooking oil

Directions:

Wash the eggplant, but don't peel it. Slice thin.  Beat eggs and season with salt and pepper.  Dip the eggplant slices in the egg, and fry in ½ inch hot oil in large skillet.  Fry the eggplant until golden brown on both sides and drain on paper towels.  Arrange layers of eggplant, cheese and tomato sauce in a 2 quart baking dish.  Sprinkle top with grated cheese.  If there is any beaten egg left, pour this over the top.  Bake in a 350 degree oven, until well heated through, about ½ hour.

Serves 6.

D is for Dip .....

    Today is the letter D. D is for Dip. This is one my Mother us to make for us and serve with tortilla chips. It is really good.



Baked Cheesy Chili Dip


Ingredients:

1 lb Velveeta cheese spread, cubed
1 can (10 ½ or 15 oz)  Chili without beans
1 can (4 oz)  chopped green chilies
½ cup finely chopped onion

Directions:

   Heat oven to 350 degrees.
   Mix all ingredients and spoon into a 1 quart casserole dish.  Bake 20 to 25 minutes or until thoroughly heated.  Stir before serving.
   Serve hot with toasted bread slices or tortilla chips.


Makes 4 cups




   This would be a great server for this dip.

C is for Cheese...

Click sidebar image to join the fun.

 
  Today's letter is C.  I pulled out my mother's recipe for an appetizer that she made every holiday. It is made with 2 kinds of cheese, cream cheese and cheddar.



Balls with Handles Cheese

Ingredients:

1 (8oz) package  cream cheese, softened
3 cups  grated sharp cheddar cheese
½ tsp   Worcestershire sauce
Paprika
Pretzels, small

Directions:

   In bowl place, cream cheese, cheddar cheese and Worcestershire sauce. Mix until well blended.  Shape mixture into 1 inch balls and chill 2 to 3 hours.
   Right before serving, sprinkle cheese balls with paprika and press a pretzel into each ball for handle.

Makes about 3 dozen.

B is for Bread Pudding...

   Today's letter is B and one of my favorite deserts....

Bread Pudding with Whiskey Sauce

Bread Pudding

Ingredients:

10 slices  day old bread, broken into pieces
1 cup       scalded milk *
1 cup       cream
4              eggs, beaten
1 cup       sugar
1 tsp        Vanilla
1 tsp        cinnamon
½ tsp       nutmeg
¼ cup      butter, melted
½ cup      raisins

Directions:

   Preheat oven to 350 degrees.
   In a large mixing bowl, combine bread pieces, scalded milk and cream. Sit aside.
   In small mixing bowl add eggs and sugar. Mix together well and stir into bread mixture. Add vanilla, cinnamon and nutmeg to bowl and mix well.  Stir in melted butter and raisins.
   Pour into well buttered baking 2 quart dish.  Set baking dish into larger dish with 1 inch warm water. Bake in preheated oven at 350 degrees for 1 hour or until knife inserted into pudding comes out clean.
Remove from oven set aside to cool.

to scald milk heat slowly over low heat till hot, do not boil.

Whiskey Sauce

Ingredients:

3               egg yolks, slightly beaten
1 cup        sugar
1 tsp         vanilla
1 ½ cups  milk
1 Tbsp      cornstarch
¼ cup       water
1 ½ oz      whiskey

Directions:

   Place beaten eggs in saucepan.  Add sugar, vanilla and milk to pan mix well.   Stir and cook over low heat to a boil.
   Add cornstarch to water and mix well. Pour slowly into pan stirring constantly until thickened.  Remove from heat and stir in whiskey.
   Serve sauce over cooled bread pudding.