Leftover Ham and Cabbage Casserole

This isn’t one of my recipes, and I know I already posted a ham and cabbage recipe before, BUT this is so good I just have to link to this recipe! I made it the other day and it was a big hit; even with my semi-picky six year old son. πŸ™‚

LEFTOVER HAM AND CABBAGE BY BERGY

P.S: As we were eating it, we decided that this recipe would be equally good with cooked corned beef or kielbasa or smoked sausage.

“Blueberry Tea”

I found this “over 21” recipe on a little sticky note, so not sure who it came from. It is quite good and should be able to warm you up and mellow you out after a cold, stressful day! ( There’s no real blueberries in this tea, but it has a “blueberry-ish” taste from the alcohol. πŸ™‚ )

Blueberry Tea

  • 6 oz of your favorite regular (or decaf) hot tea such as Orange Pekoe, English teatime, or whatever.
  • 1 oz Amaretto
  • 1 oz Grand Marnier or Triple Sec
  1. Brew tea as usual.
  2. Add both alcohols to tea and stir.
  3. Enjoy!

To make a larger batch to serve 6 or 8 people, use 8 cups of tea and 4 ounces each of the Amaretto and Grand Marnier.

(Linked to Recipe Roundtable.)

For more recipe ideas like this one, I invite you to go here.

 

Ice-Cream Cake “Fake-Out”

This ice-cream “cake” is ridiculously easy, and a huge hit with kids and adults alike:

Take a box of ice cream sandwiches and put them down in a 9×13 pan. Layer the top with Cool Whip and freeze for at least an hour. Serve!

If you decorate the top red, white and blue, this would be a fun treat to serve next week on Independence Day (July 4)!

(Linked to Recipe Roundtable and Works for me Wednesday.)

Other recipes you might enjoy:

Slow-cooker Ham and Cabbage

Egg Balls

Chewy Brownies

 

 

Thick and Delicious Fruit Smoothie

I thought I’d change things up a bit for this week’s Recipe Roundtable and offer one of our favorite drinks: fruit smoothie. Who doesn’t love a refreshing smoothie, especially in the summer months??

This recipe makes a thick. sherbert-like smoothie. We almost always use orange juice in our smoothies – it gives the smoothie an extra depth of flavor – but it’s not required.

 

: Thick and Delicious Fruit Smoothie
  • 1 cup frozen strawberries
  • 1 banana, cut up
  • 1 cup vanilla yogurt
  • 1-2 tablespoons honey (or to taste)
  • 1/2 cup milk
  • 1/4 cup orange juice (optional)
  1. Blend well (use “crush ice” setting at first to help break up the strawberries).
  2. Serve.

If you use fresh strawberries, throw in a little ice to help make it nice and cold and thick!

Also, just for your FYI, starting this month I’ll be posting recipes once a month (instead of once a week) to make room for other post ideas that I have.

Other recipes you may enjoy:

Simple Roast Chicken

Deviled Eggs

Pineapple Mush

Crescent Beef Stroganoff

This recipe comes from my very dear friend Emily:

Recipe: Crescent Beef Stroganoff

Ingredients:

  • 1 package (8 oz) refrigerator crescent rolls
  • 1 pound ground beef, lean
  • 1/2 cup chopped onion 8 oz sliced mushrooms
  • 1/2 teaspoon paprika
  • salt and pepper, to taste
  • 8 oz sour cream
  • 1/2 to 1 cup shredded mild cheddar cheese

Instructions:

  1. Unroll crescent roll dough; press into the bottom of an uncreased 9×13 baking pan to form a thin crust.
  2. In a skillet, brown beef with onion and mushrooms, season with salt, pepper and paprika.
  3. Stir sour cream into cooked beef mixture, and spoon all of it into baking pan on top of crescent crust.
  4. Sprinkle evenly with the shredded cheese.
  5. Bake in a preheated 375 degree oven for 25-30 minutes, or until crust is baked.
  6. Cut into squares and serve with a tossed salad.

Number of servings (yield): 6

(Linked to RecipeRoundtable and WFMW.)

Other recipes you may enjoy:

Lentil Soup

Cheese Cake

Strawberry-Pineapple Jello Mold

 

Slow-Cooker Lentil Soup

We are technically coming out of soup season, since it is *finally* getting warm out; but as far as I’m concerned, soup is for any time! Plus, since this is made in the slow-cooker, you don’t have to worry about adding extra heat from the oven. πŸ™‚

Recipe: Slow-Cooker Lentil Soup

Ingredients:

  • 1 lb package lentils
  • 8 cups water (or vegetable broth)
  • 1 10oz can diced tomatoes, with juice
  • 1 onion, diced
  • 2 carrots, chopped
  • 1 celery stalk, sliced
  • ½ large green pepper, chopped
  • 2 gloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon cumin
  • 1 teaspoon salt
  • ¼ teaspoon pepper

Directions:

1. Examine, sort and rinse lentils. (No need to soak overnight.)
2. Put all ingredients in slow-cooker and stir well.
3. Cover and cook on low for 8-10 hours.
4. Remove bay leaf before serving.

Quick Notes:

  • For a meaty version, add 1 lb of sliced smoked sausage.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

Egg Balls

Peas and Macaroni

Corn Pone

 

Potato Pancakes

This is a recipe that I got from my friend, Sherine, a few years ago. It is a wonderful way to use up leftover mashed potatoes.

Recipe: Potato Pancakes

Ingredients:

  • 16 oz frozen corn kernels, thawed (or 2 cups fresh corn kernels cut off the cob).
  • 1/2 cup onion, finely chopped
  • 1/2 cup green onions (scallions), chopped small
  • 2 tablespoons vegetable oil
  • 2 cup cooked mashed potatoes
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 3/4 teaspoons salt
  • 1/2 teaspoons pepper

Instructions:

  1. Cook corn, onion and scallions in vegetable over medium-high heat until crisp-tender (about 5 minutes or so). Remove from heat.
  2. Combine potatoes, flour, and eggs in a large bowl.
  3. Add corn mixture, salt and pepper. Stir well.
  4. Coat a large nonstick skillet with cooking spray and place over medium heat until hot.
  5. Drop potato mixture by 1/4 cupfuls into skillet.
  6. Cook 2-3 minutes per side (or until golden).
  7. Re-coat skillet before cooking next batch.

Quick Notes:

  • Adjust temperature as needed to avoid burning.
  • Makes 18 (2″) potato pancakes.
  • Sherine suggestions serving these with salsa. They are equally good served with sour cream and/or apple sauce.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

Shepherd’s Pie

London Broil

Marie’s Macaroni and Cheese

Beans and Macaroni

This is a quick and easy recipe that is a perfect meatless meal for Lent (or any time!):

Recipe: Beans and Macaroni

Ingredients:

  • 1 pound elbow macaroni, cooked according to package directions
  • 1 10 oz can tomato sauce
  • 1 10 oz can cannelloni beans
  • 3 cloves garlic, sliced thin
  • olive oil
  • basil, salt and pepper to taste

Directions:

  1. Line medium saute pan with oil and saute garlic until translucent.
  2. Add the rest of the ingredients and stir.
  3. Simmer together for about 1/2 hour.
  4. Add to cooked macaroni and stir to coat/combine.
  5. Serve with salad and/or crusty bread.

(Linked to recipe roundtable.)

Other Recipes you may enjoy:

Ten Meatless Meals

Shepherd’s Pie

Dump Cake

 

 

Egg Balls Recipe

As promised last week, today I’m sharing a recipe that has been handed down from my father-in-law’s mother. This recipe was created out of necessity during the depression when she needed to make dinner and had to use what little items she had!

This isn’t a difficult recipe, but it isn’t exactly for beginner cooks, either. It took me a few tries to get the consistency right; however, even with the wrong consistency it still tastes good. πŸ™‚ I thought I had pictures of this, but alas, I don’t (or couldn’t find them), but next time I make this, I post some pictures.  Anyway, here it goes:

Recipe: Egg Balls

Ingredients:

  • 4 eggs
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • garlic powder, salt and pepper to taste
  • 1 onion, sliced
  • 1 28 oz can Italian Plum Tomatoes (put in blender for a few seconds)
  • 1 can peas, drained
  • 1 cup water
  • olive oil

Directions:

To Make egg balls:

  1. Beat eggs with whisk.
  2. Add cheese, bread crumbs and seasonings and stir well.
  3. Put in refrigerator for at least 30 minutes or until the sauce is done. (The mixture will – should – thicken in refrigerator.
  4. To make sauce:

  5. Thinly line bottom of frying pan with oil.
  6. Saute onion until golden.
  7. Add tomatoes, stir and simmer for 1/2 hour.
  8. Add 1 cup water and peas.
  9. Simmer 15 minutes more.
  10. Using your hands, take a small amount of the egg mixture and form into a ball (similar in size as a regular meatball) and drop each into the sauce.
  11. Simmer in sauce for about 10 minutes.
  12. Turn and simmer for about 10 minutes more.

Quick Notes:

  • You want the egg balls to be lightly golden.
  • If the egg mixture doesn’t thicken (or thicken enough to keep the formed balls together) add extra bread crumbs or cheese.
  • Don’t give up if the dish doesn’t turn out right the first couple of times!
  • Serve with salad and nice crusty bread to round out the meal. πŸ™‚

Other recipes you may enjoy:

Easy pumpkin bread

Quick and easy chocolate cookies

The Perfect Roast

 

 

 

Slow-Cooker Ham and Cabbage Recipe

This simple and tasty recipe is one of our favorites. For St. Patrick’s day (or any time) you can easily substitute corned beef for the ham. (This is another one of the recipes in my slow-cooker cook book.)

Ham and Cabbage

Ingredients:

1 medium-size cabbage cut into large chunks
2-3 carrots, sliced
1 onion, sliced
2-3 potatoes, cut into large cubes
2 bay leaves
4 lb smoked ham
½ cup water
½ cup brown sugar
1 teaspoon dry mustard

Directions:

1. Place vegetables and bay leaves in bottom of slow-cooker.
2. Place ham on top and pour water over it.
3. Sprinkle the brown sugar and then dry mustard over ham.
4. Cover. Cook on low 8-10 hours.
5. Remove bay leaves and pour juices over ham and vegetables before serving.

(Linked to Recipe Roundtable.)

Other recipes you may enjoy:

The Perfect Roast

Deviled Eggs

Dump Cake