:: Lisa's Recipes ::

:: Friday, September 20, 2002 ::

The entree today is GRILLED HAM AND APPLES, in honor of Elenor. You need 1/2 cup of orange marmalade, 2 teaspoons of margarine, 1/4 teaspoon of ground ginger, 2 half inch thick ham slices (about 2 1/2 pounds), and 4 apples cut into half inch thick slices.
To make, combine the marmalade, margarine and ginger in a one cup glass measuring cup, the microwave on high for one minute, or until melted, stirring once. Cook the ham covered with the apple slices, cover the grill lid, over medium hot coals, turning occasionally and basting with the marmalade mixture, for about twenty minutes.

This goes great with LOADED BAKED POTATOES, which require 6 medium to large potatoes, 1 pound of hot sausage, 1 two pound box of Velveeta cheese, and 1 ten ounce can of tomatoes and green chilies.
Wrap the potatoes in foil and bake at 375 for one hour, or until done. Brown the sausage, and then drain. Cut the cheese into chunks and add to the sausage. Heat until the cheese is melted, then add the tomatoes and chilies. Serve the sausage-cheese mixture over the potatoes.

It also is recommended to serve with BROCCOLI-CAULIFLOWER SALAD. For this salad, you need 1 small head of cauliflower, 3 stalks of broccoli, 1 cup of mayonnaise, 1 tablespoon of vinegar, 1 tablespoon of sugar, 1 bunch of fresh green onions, chopped with the tops, and 8 ounces of mozzarella, cut in chunks.
Cut up the cauliflower and broccoli into bite-size flowerets. Combine mayonnaise, vinegar and sugar. Mix the cauliflower and broccoli with the mayonnaise mixture, then add the onions and cheese. Add a little salt if you like. Toss and then refridgerate.

Enjoy!
:: Lisa 7:23 AM [Archive] ::
...

I'm going to give the recipe for LEMON HERB POT ROAST. You need 1 three to three and a half pound boneless beef chuck roast, 1 teaspoon of garlic powder, 2 teaspoons of lemon pepper, 1 teaspoon of dried basil, and 1 tablespoon of oil.
To make, combine the garlic, lemon pepper, and basil, then press evenly into the surface fo beef. The recipe says to heat oil over medium high heat until hot, in a Dutch Oven. Brown roast. Add 1 cup of water, and bring to a boil, then reduce the heat to low. Cover tightly, and simmer for 3 hours. Vegetables can be added to roast the last hour of cooking.


:: Lisa 5:31 PM [Archive] ::
...

I love mexian inspired food. So coming up are the recipes for Mexican Cheese Dip, Mexican Pick-Up Sticks, Tex-Mex Nachos and Bean Dip!

MEXICAN CHEESE DIP: For this you need 1 pound of cheddar cheese, 1 five ounce can of evaporated milk, 1 teaspoon of cumin, 1 tablespoon of chili powder, and 1 ten ounce can of tomatoes and green chilies.
Begin by melting the cheese with the evaporated milk in a double broiler. Then, using a blender, mix together the cumin, chili power, and the tomatoes and green chilies (Add a dash of garlic powder if you like.).Add the tomato mixture to the melted cheese, mixing well. Serve hot with chips.

MEXICAN PICK-UP STICKS: The ingredients for this recipe are 1 seven ounce can of potato sticks, 2 twelve ounce cans of spanish peanuts, 2 three ounce cans of French fried onions, 1/3 cup of margarine, melted, and 1 one and one quarter ounce package of taco seasoning dry mix.
In a 9 x 13 inch baking dish, combine the potato sticks, peanuts and fried onions. Drizzle this with the melted margarine and then stir. Sprinkle with the taco seasoning and mix well. Bake at 250 for forty-five minutes, stirring every fifteen minutes.

TEX MEX NACHOS: You need about 35 tortilla chips, 1 eight ounce package of shredded Monterey Jack cheese, 2 tablespoons of sliced jalapeno peppers, 1/8 teaspoon of chili powder, and Bean Dip. (The recipe for the Bean Dip will follow.)
Arrange the chips on a 9 x 15 inch baking dish. Sprinkle with cheese, and top with the jalapeno peppers. Sprinkle the chili powder over the top. Broil 4 inches from heat until cheese melts. Serve with Bean Dip.

BEAN DIP: For this dip, you need 1 fifteen ounce can of Mexican-style chili beans, 1/2 teaspoon of ground cumin, 1/2 teaspoon of chili powder and 1/4 teaspoon of dried oregano.
To make, drain the beans, reserving 2 tablespoons of liquid. Combine the beans, reserved liquid and remaining ingredients in the container of a food processor. Pulse several times in the processor until the beans are partially chopped. Pour the mixture into a small saucepan, and cook over low heat, stirring constantly, until thoroughly heated. Serve with Tex Mex Nachos.
:: Lisa 8:19 AM [Archive] ::
...