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Avocado Salsa…Avocado SalsaAvocado Salsa

Avocado SalsaAvocado Salsa

 

3 avocados, diced chunky

¼ cup sweet onion, chopped

3 Roma Tomatoes, diced

⅛ cup fresh cilantro, finely chopped

1 Tbsp. lime juice

¼ tsp. garlic salt

⅛ tsp. pepper

 

Chop avocados and diced red onion, Roma tomatoes, cilantro, and put in a bowl.   Add lime juice, pepper and garlic salt, toss and lightly stir to blend flavors.

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Granny’s Chocolate Chip Cookies

Granny’s Chocolate Chip Cookies

1 cup brown sugar
1 cup sugar
3 sticks butter, soft (1 ½ cups)
2 tsp vanilla
3 eggs, beaten
5 cups flour, sifted
1 1/2 tsp baking soda
1 tsp salt
1 cup nuts, chopped
4 cups chocolate chips

Preheat oven to 375° F. Cream together butter and sugars; beat in vanilla; beat in eggs; sift flour, soda, salt and beat into creamed mixture. Stir in nuts and chocolate chips.

Drop by small cookie scoop onto baking sheet and bake 8 to 10 minutes. Makes 5 dozen cookies

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Sweet and Savory Roasted Cauliflower

Sweet and Savory Roasted Cauliflower

1 head cauliflower, leaves and stem removed
2 cups chicken broth
4 Tbsps. butter, melted
2 Tbsps. honey
1/2 tsp. dried parsley
1/4 tsp. garlic powder

1/8 tsp. Lemon Thyme or Thyme

Preheat oven to 400 degrees F.

 

Wash cauliflower and pat dry with a paper towel.   Put into a large pot.    Add chicken broth to the pot, cover and bring to a boil.  Continue boiling for 10 minutes.   Remove cauliflower with a slotted spoon place in a cast iron skillet along with 2 Tablespoons of chicken broth it was cooked with.

 

Mix together butter, honey and spices for basting.

 

Place skillet in oven and bake 10 minutes.   Baste cauliflower with all of the butter mixtures and continue baking for another 10 minutes.   Remove from oven.

 

Cut into wedges and spoon some of the remaining butter mixture from the skillet over each wedge and serve.   Sweet and savory…enjoy!

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Crockpot BBQ Steak

Crockpot BBQ Steak

 

1 1/2 lbs. boneless chuck steak, 1 ½ inches thick

1 clove garlic, peeled and minced

1/4 cup wine vinegar

1 Tbsp. brown sugar

1 tsp. paprika

2 Tbsps. Worcestershire sauce

1/2 cup ketchup

1 tsp. salt

1 tsp. dry or prepared mustard

1/4 tsp. black pepper

 

Cut the beef on a diagonal, across the grain into slices 1 inch wide; place in the Crockpot.

 

In a small bowl, mix together garlic, vinegar, sugar, paprika, Worcestershire sauce, ketchup, salt, mustard and pepper. Pour over meat, and toss together. Cover and cook on Low for 3 to 5 hours.

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Granny’s Hamburger Stew

Granny’s Hamburger Stew

8 cups water
Garlic Olive oil
2 lb lean ground beef
1 cup celery, chopped
1 cup onion, chopped
1 cup carrots, diced or sliced
2 beef bouillon cubes
1 can green beans
1 Tbsp Steak Seasoning
1 tsp garlic powder
1 Tbsp basil or 3 bay leaves
salt and pepper to taste
1 lb potatoes, cubed
1 qt. stewed tomatoes
¼ cup flour
1 cup cream or milk
2 Tbsp Flour mixed with 1 Tbsp butter until crumbly

Cook onion in garlic olive oil until tender and Brown meat spiced with salt and pepper.

Put in Soup pot; add water, celery, carrots, bouillon cubes, green beans, spices, potatoes, stewed tomatoes, flour and cream; bring to boil.

Simmer for 2 hours or until all is tender. Add flour butter mixture to thicken. Cook 20 minutes and serve with biscuits or corn bread.

So many wonderful ways to prepare this old favorite…add your favorite veggies ….make your own family favorite today! Enjoy!

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Granny’s Chicken Chili

Granny’s Chicken Chili

 

2 whole chicken breasts

1 Tbsp. Olive oil

1 Celery heart, chopped

1 quart stewed tomatoes, with onion

2 cups salsa sauce

1 can black beans or kidney beans

1 cup mushrooms, sliced or chunked

Cilantro or parsley

 

Remove the skin and bones from chicken breast and cut in chunks or strips.

Heat olive oil in a skillet and brown chicken until no pink remains.

 

In a crock pot / slow cooker place prepared chicken.   Add celery, stewed tomatoes, salsa, beans and mushrooms; stir and simmer on low heat for 6-8 hours.

 

Top with cilantro or parsley and serve with bread or tortilla chips.

 

Variation:

If you do not have stewed tomatoes with onions, simply add 1 cup chopped onions.

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Paella

Paella

 

2 boneless skinless chicken breasts

1 Tbsp. olive oil

1 cup uncooked long grain rice

1 medium onion, chopped

2 garlic cloves, minced

2-1/4 cups reduced-sodium chicken broth

14 ½ oz. diced tomatoes, undrained

1 tsp. dried oregano

1/2 tsp. paprika

1/4 tsp. salt

1/4 tsp. pepper

1/4 teaspoon ground turmeric

1 lb. uncooked medium shrimp, peeled and deveined

3/4 cup frozen peas

12 green olives, pimiento stuffed

1 medium lemon, cut into six wedges

 

Cut chicken breasts in one inch cubes.   Heat olive out in a large skillet over medium heat, cook chicken in oil until no longer pink.  Remove from heat and keep warm.

 

Add rice and onion to the skillet and cook until rice is lightly browned and onion is tender, stirring often.   Add garlic; cook 1 minute longer.

 

Stir in broth, tomatoes, oregano, paprika, salt, pepper, and turmeric. Bring to a boil.   Reduce heat to low; cover and cook for 10 minutes.

 

Add shrimp, peas and olives. Cover and cook 10 minutes longer or until rice is tender, liquid is absorbed and shrimp turn pink.   Add cooked chicken; heat through. Serve with lemon wedges.     Serves 6

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Granny’s Banana Bread

Granny’s Banana Bread

½ cup butter or shortening
1 cup sugar
2 eggs
1 cup mashed ripe bananas
1 tsp. lemon juice
2 cups sifted flour
3 tsp baking powder
½ tsp salt
1 cup chopped nuts, optional

Preheat oven to 375 degrees F. Grease loaf pan.

Cream butter and sugar, set aside. Beat eggs until light and add bananas and lemon juice. Blend in with butter mixture.

Sift flour, baking powder and salt together and mix fast into banana mix. Add nuts, if using. Pour into prepared loaf pan.

Bake about 1 hour.

 

Variation: may use ½ cup smooth applesauce in place of 2 eggs.

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