Delicious take-out style chicken fried rice that is easy and inexpensive to make
Every family has them…favorites recipes handed down from generation to generation that have the opportunity to get incorporated into new family unions…or lost forever! We have a list of comfort foods that we love dearly. We like to share, but sometimes have to twist our friends arms to get them to try concoctions that may sound weird to them, things like “Pink Stuff”, “Funeral Potatoes” and one of Tom’s favorites, “Tuna Gravy”. Yes, this is Tom – years and years ago, of course! But some things never change – like family favorite comfort foods! I grew up eating Tuna Gravy. It’s probably one of those recipes that didn’t cost much to make, would feed a bunch of people and could be stretched by it being more white sauce and less tuna…besides, of course, it was delicious! For me, its more about the protein being an excuse for the butter and half & half because I love a good white sauce. All of a sudden, Tom is away at college and finding himself not so ready to prepare some of those basic foods that he loves so much. So, in an effort to help Tom bring some of those comfort foods to his college “living away from home” experience, I will be sharing recipes (with photos) designed to keep those traditions going. The first will be Tom’s favorite, Tuna Gravy. Tuna Gravy 1/2 cup butter (8 Tablespoons or one cube)
At home, we just call it macaroni salad. But if you’re used to the macaroni salad you find at the grocery deli, calling it macaroni salad would be way off the mark and just plain old wrong! I have been known to eat store-bought mac salad (on a rare occasion) if its served to me or I’m desperate, but the heavy use of mayonnaise/salad dressing is not among my favorite group of flavors. Which brings me to…Confetti Macaroni Salad! Growing up, our family made macaroni salad from scratch. The distinctive flavor of the home-made salad dressing is something that I actually crave. It is heavier than a store-bought salad dressing, but really yummy. Its got that sweet and sour taste that comes with vinegar and sugar, but the mustard makes it delicious! I resist the urge to make it all the time because the current residents of our house are my pickiest eaters and unless I get visitors, I find myself eating it all myself…wait! What’s wrong with that! Confetti Macaroni Salad 1 lb. box of Ditalini (salad macaroni), cooked al dente; rinse and drain 1/2 of a red bell pepper and 1/2 of a green bell pepper, top and seeds removed, and diced – cut a few thin slices from the remaining halves of both for garnishing 1/2 of an red onion, diced 2 stalks celery, diced 1 large carrot, shredded 1 lb
Last Sunday, after a long, physically tiring day of community service on Saturday, we opted to have a really easy dinner after church, paper plate included! Cheeseburgers were on the menu, but I wanted to do a side-dish and potato salad was a little much since I’m the only one around the house right now that even likes it. Something that I used to make for summer barbecues was something more or less without a name…you know, the kind of thing you throw together and call it “those baked beans with hamburger, onions, green peppers and cheese”. Remembering the dish put me right in the mood for it, and I wouldn’t have to eat it all by myself. I know it’s not quite time for summer barbecues, but I’ll get a jump on the idea. This is also a great stand-alone meal, almost like a chili or stew, but a little on the sweeter side like beans’n’wienies…another family dish. I even gave it a name! Cheeseburger Baked Beans (No baking required!) 1 pound lean ground beef 1 medium onion, chopped 1 green pepper, chopped 2 -28oz. cans of Bush’s Original Baked Beans 10-12 slices American sliced cheese, chopped into about 1/2″ cubes 2/3 cup brown sugar, packed Put the ground beef, onions and green pepper in a 3 quart pan and brown; season with salt, pepper and/or Lawry’s Seasoned Salt. Drain any fat off…if
I’ll have to say that I don’t usually try a recipe as soon as I find one, but I was baking things for the school play treat table and came across this recipe. It sounded easy and yummy…and cute! I found the recipe here. Cake Batter Krispie Treats 3 Tablespoons butter 1 – 10 oz. bag miniature marshmallows 1/3 cup white cake mix – not prepared, just the dry mix 1 – 1.5 oz. container of sprinkles (Jimmies) – these are mixed colors, but you could use what ever kind you like 6 cups Rice Krispies Put parchment paper inside a 9″ x 13″ pan; set aside. Melt the butter in a 3 qt saucepan over medium heat; add marshmallows and stir, coating with the butter, until completely melted. Add the cake mix, a spoonful at a time, mixing well. Don’t overheat. Pour over the Krispies, and stir in about half the Jimmies; mix well. Press into the pan, sprinkling the rest of the Jimmies over the top. I butter my hands a little and then it won’t stick on my hands as I press the treats into the pan. I wanted the Krispie Treats to be tall, so I pressed it into just half the pan…you could use a smaller pan, if you like. When I’m doing something for a bake sale, I like to make the presentation nice. Taste is important, but
Updated information at the end of the post…in answer to a comment! If you are a “board member” on Pinterest, you know the feeling of panic you can get if you restrain yourself or you are not able to visit that site frequently. With me, I’m afraid that I am going to miss the next best thing to dyeing doilies…and guess what? I was fortunate enough not to miss this brilliant, literally BRILLIANT idea a while ago. Granted, I think this is more of an Easter-ish idea, but with St. Patrick’s Day (ie. leprechauns, pot’o’gold, green things and rainbows) I decided to try my hand at this fun concept. You can see the original post here. To begin with, I’ve been having trouble with hard boiling eggs recently. I go for ages without making them, and I somehow forget how to do them without the grey ring around the yolk. I know that is from over-cooking, but I do not remember how long I’m supposed to cook them. Sometimes I get busy and forget to set the timer or don’t get them in the cold water soon enough/long enough. So when I saw another pin on Pinterest about how to boil an egg, I added it right to my board. Here is THAT original link. It came down to this: Put your eggs in a pot and cover the eggs with cold water, plus about an
My Thanksgiving Report Card...making the grade!
I'm so excited and pleased to announce that I am an official guest blogger on the Rhodes Bake N Serv Blog! Woohoo! Check it out!
I love playing with my food!
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