While vermicelli is boiling according to package directions, mix the rest of the ingredients in a large bowl. Drain vermicelli and mix into bowl. Serve with a green salad and bread.
Super simple and oh-so-yummy.
Pineapple-Pistachio Pie
Pistachio pudding mix
8 oz. Cool Whip, thawed
10 oz. can crushed pineappel, drained
Chocolate cookie crumb crustMix the pudding mix into the Cool Whip. Fold in the drained pineapple. Fill crust with mixture. Chill for at least two hours.
Just the thing on a winter evening…
Peel about 8 good sized russet potatoes and cut them into 2″ chunks. Boil them until done in chicken broth. Smash them, in the pan, with a ricer. Make sure you don’t completely mash them, though – you want some chunks. In the microwave, melt 1/2 cup butter and add 1/4 flour to it, mixing well. Add that to the potatoes, and stir it in well. Pour in about a half gallon of milk. Simmer until thick and the flour taste is gone. Add some minced garlic, salt and pepper. Add some cheese and/or cooked bacon, if you like. Serve with rolls or crackers.
- 1 pound hamburger
- 1 jar salsa
- lettuce, torn to bite-size bits
- tomato, diced
- sour cream
- 1 c. shredded cheddar and/or jack cheese
- 1/2 bag tortilla chips
Brown burger, adding about 1/2 cup salsa near the end. Drain.
In each bowl, layer some lettuce and then some meat. Crush a handful of chips on top fo the meat. Add some tomato, some cheese, and a dollop of sour cream. Spoon a little salsa on top. Wedge some chips around the edge between the edge of the bowl and the salad. Serve with extra salsa.
I brown a pound of hamburger and a couple of cloves of garlic while the rice is cooking (about 3 cups of rice before cooking). After draining the meat, I add the rice and a can or two of tomato sauce and a can of diced tomatoes. I add a can of diced green chiles, about a tablespoon of chili powder, about a teaspoon of cumin. Lately I’ve been adding a drained can of corn, which my family seems to really like. Add salt and pepper to taste. I like it with some cheddar or monterey jack cheese shredded on top, when I have some. Serve with a salad.
This makes a large amount – you may want to scale it down.
Takes about 10-20 minutes.
Ingredients:
3 c. instant rice
3 c. water
1 T. margarine
3/4 t. salt
1 lb. keilbasa or beef sausage (or turkey for “lite”), sliced
2 cloves garlic
2 sm. cans tomato sauce
2 T. chili powder
1 T. cumin
2 cans kidney beans (not drained)In a large pan with a tight-fitting lid, bring the water to a boil. Add margarine and salt. Add rice, cover, and remove from heat. Let sit for 5 minutes. (Or follow directions on your brand of rice to make 6 cups).
While waiting, sautee sliced sausage with garlic till slightly browned.
When rice is done, add tomato sauce and seasonings. Mix well, then stir in beans, sausage, and garlic. Heat through and serve with tabasco and bread or cornbread.
I also like to add a can of diced tomatoes, but my family doesn’t like it as much that way).
Brown a pound of hamburger with a couple of cloves of garlic and a chopped onion, while you boil a pound of medium shell macaroni. Drain both and mix together. Add a can of tomato sauce, a can of diced tomatoes, and a can of corn (drained). If it seems dry, add another can of tomato sauce. Add about a quarter cup of paprika, a teaspoon of oregano, and a half teaspoon of basil. Let it simmer for a bit to meld the flavors.
Pour two cans of black beans into a sauce pan and start to heat over medium heat. Add about a teaspoon of cumin, a tablespoon of chili powder, a half tablespoon of crushed red peppers, and a teaspoon of minced garlic. Let it simmer for a few minutes to let the flavors meld.
In a big skillet over medium-high heat, place a large flour tortilla. Just let it heat on one side then turn it over. As soon as it’s hot, put it on a plate and use a slotted spoon to spoon some of the black beans down the middle. Add a sprinkling of cheddar or Monterey jack cheese, then roll it up. Continue till you have all of the burritos you need.
This will make about 8 burritos. They are filling!
I buy either pollack fillets or cod if it’s on sale. Thaw it during the day.
Start some Lipton Rice & Sauce “Herb & Butter” in the microwave, or heat up some pre-cooked rice with butter and herbs of my choice.
Line a cookie sheet with aluminum foil and sprinkle the fish with lemon pepper (I use it more liberally on Ted’s and mine). Broil for about 5 minutes, depending on how thick the fish is, checking for when the fish is done. Ted likes his really dry, so he gets the thinnest pieces. Remove from oven and put a half-pat of butter on each piece.
Microwave some frozen or canned vegetables, and while they’re cooking start dishing up dinner. After the fish is on the plates, sprinkle with lemon juice.
I use frozen fish sticks and frozen tater tots. Easy enough.
I do usually make my own tartar sauce, though.
Mix a big blob of real mayonnaise with either dill pickle relish or dill pickles chopped fine. Add just a touch of the pickle brine and some lemon juice.