Thursday, January 16, 2014

Favorite Easy Winter Recipes

These are the recipes I promised. We liked them.  The Christmas Salad Recipe is good all year 'round, and a good make ahead recipe. You can do the broccoli ahead and warm it up the next day.  It is even better left over.  I love slow cooker recipes.  I don't know why I don't make them more often.  If you get tired from standing,  do what you can from a sitting position. Also, consider using a rolling cart to gather ingredients and other things you need for cooking.  We added one to our kitchen when I was recovering from hip surgery.  It saves on the walking if you have a galley style kitchen like I do.

The first two recipes were part of our Christmas dinner.  They were easy to make;  and, they would be delicious with any type of meat.  The last two were for New Years Day dinner.


Christmas Jello 

That is how I will always think of this jello, because it red, green, and yummy.  I thought it would take me a couple of days to get these recipes out for you, but I have been in slow mode.  Anyway, this jello salad is the sweet and the coolness one needs when eating rich meats and casseroles.  

1 (3 ounce) box cherry Jell-O 
1 (3 ounce) box lime Jell-O gelatin
1 (21 ounce) can cherry pie filling
1 (16 ounce) can crushed pineapple (Do not drain)
1 (8 ounce) container cream cheese 
miniature marshmallow

First Layer
Dissolve the cherry jello in 1 cup of hot water, then stir in cherry pie filling.  Pour into a 9x13 inch glass dish that has been sprayed with Pam or another non-stick spray.  This will help it slip out of the dish easier when you cut into squares.  Chill the jello in the refrigerator until set. I made my first layer the night before I made the second layer.

Second Layer
Dissolve the lime jello in 1 cup of hot water, then add softened cream cheese.  Mix with a mixer, so there are small bits of cream cheese, not totally dissolved cream cheese.  Then, stir in pineapple.  Pour this over your first layer and let set in refrigerator.  (I did have family members that said pecans would have been good in the top layer, but I wanted to keep the dessert refreshing not overly heavy.)

After the second layer has partially set, gently push miniature marshmallows evenly into the top.


Broccoli Casserole (Easy and Delicious)

20 ounces frozen chopped broccoli
1 (10 3/4 ounce) can cream of mushroom soup (today's size works fine -- I think it is a little smaller)
1 cup (4 ounces)  shredded Cheddar Cheese, divided in half (sharp is good)  
1/4 cup milk
1/4 cup mayonnaise     
2 eggs, beaten
Dash of red pepper
Paprika

Cook broccoli according to package directions.  Drain and spoon into a lightly greased 10 x 6 x 2 inch baking dish.  In a bowl combine soup, 1/2 cup cheese, milk, mayonnaise, eggs and red pepper.  Spoon soup mixture evenly over broccoli.  Sprinkle with remaining 1/2 cup cheese and paprika.  Bake at 350 degrees for 45 minutes.   [6-8 servings]  This recipe doubles easily and can be put into a large casserole dish or a long glass dish.

Corn Bread  

 Adapted from the Better Homes and Garden New Cookbook published in  1968.  A friend of mine asked for this, and I don't know if the other editions have the same recipe.  Also, I made mine with white cornmeal.  (Actually, last time my DH made it, and he did a wonderful job.  It was perfect.

1 cup sifted unbleached flour 
1/4 cup sugar
4 teaspoons baking powder
3/4 teaspoons sea salt
1 cup yellow or white cornmeal
2 eggs
1 cup milk
1/4 cup shortening

 I hardly ever sift anymore, because flour comes sifted;  however, the recipe says to Sift the flour with sugar, baking powder, and salt.  Mix in cornmeal.  Add eggs, milk, and shortening.  Beat with electric beater, until just smooth.  (Do not overbeat.)  Pour into greased square 9x9x2 pan.  Bake at 425 degrees for 20 to 25 minutes.  


Black-eyed Peas, Ham, and Sausage Stew  

(Wonderful Slow Cooker meal)

(6 servings)

1/2 pound bulk pork sausage
1 small onion, diced or sliced
1 clove garlic, minced
2 tablespoons minced parsley
2  15 ounce cans black-eyed peas, not drained
1/2 pound cooked ham, cubed
1/4 cup dry white wine -- I often use cooking wine 

Lightly brown sausage.  In slow-cooking pot, alternately layer the ingredients.  Hold wine until all ingredients are layered, then pour wine over the layered ingredients.  Cover and cook on low for 5 to 7 hours.  

 This meal is easily doubled.  I doubled it for 4 adults and 3 teenagers, and it was almost eaten up.  This tastes great with a green  salad and cornbread.

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It's always lovely hearing from you. xoxo, Deborah