February 29, 2016
Ella’s Kitchen
March winds blow or the gentle breezes flow. Hearty soups or light salads. Stick-to-your-ribs comfort food or a refreshing snack. Anything goes in March!
-Ella
Farmer’s Casserole
3 cups frozen hash browns
3⁄4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1⁄4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1⁄4 teaspoon black pepper
1⁄2 teaspoon salt
Grease 2 quart rectangular baking dish. Arrange potatoes evenly on bottom of baking dish. Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings. Pour over potatoes and cheese. Refrigerate over night. Bake at 350 for 40-50 minutes until set. Let rest 5 minute.
Cabbage
2 packages (7g Packet) Yeast
½ cups Sugar
1-½ Tablespoon Salt
3-½ cups Warm Water
½ cups Oil
1 Tablespoon Vinegar
8 cups Flour
2 cloves Garlic, Minced
1 whole Onion, Chopped
1 pound Ground Beef
1 whole Cabbage, Shredded
Salt And Pepper, to taste
Mix the yeast, sugar, sat, warm water, oil, vinegar, and flour together. Let rise 1 hour. Punch down. Let rise 45 minutes. Roll out to about 1/16″ thick. Saute garlic and onions; add ground beef and fry until browned. Add cabbage and fry until tender and browned. Salt and pepper to taste. Cut the dough into 5×5″ squares and put a generous portion of the beef mixture on the middle of each square. Gather all 4 corners together and pinch shut each diagonal seam toward the center. Turn upside down on a baking sheet. Bake for 20 minutes at
400 degrees. Brush with butter when they come out of the oven.
Reuben Chowder
1 Tablespoon butter
4 slices rye bread – for croutons
1 can 1 can nacho cheese soup, undiluted
1 can chunky baked potato / cheddar w/bacon bits soup, undiluted
3 Cups milk
1 can (14 oz) sauerkraut, well drained
12 ounces of deli corned beef, diced
1 Cup shredded Mozzarella cheese
Butter bread on both sides, cut into cubes. Place on baking sheet. Bake at 375 degrees for 6 – 8 minutes, turning once.
In a large saucepan, combine remaining ingredients except for the shredded cheese. Heat thoroughly over medium heat, stirring often – probably about 8 minutes. Now add the cheese and stir to melt. Serve immediately garnished with the croutons.
Corn Nuggets
1 (11 ounce) can creamed corn
1 (11 ounce) can whole kernel corn, drained
1/2 cup yellow cornmeal
1/2 cup all-purpose flour
1 egg white
Cut meat off bone into small chunks. Brown in hot fat in large kettle. Add water and bone and simmer covered 1-1/2 to 2 hours. Remove bone and skim fat from top of soup. add vegetables, salt, bay leaf, ground peppercorns, marjoram and thyme; cook an additional 20 to 30 minutes, until vegetables are tender. 6 to 8 servings.
NOTE: Bits of leftover ham or turkey could also be added to soup. Pour soup in plastic container and freeze if desired. Always ready to heat and serve.
Easter Chick Eggs
12 Hard boiled eggs – peeled
1/3 Cup Mayo or Miracle Whip
1 Tbs lemon juice (white vinegar can be used, but I prefer the taste of the lemon juice)
1 teaspoon yellow mustard
salt and pepper to taste
Carrot stick pieces or cantaloupe pieces for beaks
Peppercorns or capers for the eyes
Slice a small portion off of one end of the egg. This will allow it to sit upright. Cut about 1/3 to 1/4 off of the other end. Scoop out yolk. Blend the yolk, mayo, lemon juice, mustard, salt and pepper to a creamy consistency. Use pastry press or plastic bag with a corner snipped out to refill the eggs. Put the tops back on at an angle. Decorate with the peppercorns and carrot or cantaloupe pieces. Arrange on a platter with shredded lettuce as the nest.
Filed Under: Featured, Health & Wellness
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