Thursday, March 18, 2010
Posted by Grandma Jeanne on March 9, 2009
2 large ripe avocados
1 tablespoon grated onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon chili powder
1/3 cup Miracle Whip
Mix all ingredients together except the Miracle Whip.
Spread the Miracle Whip over the top, sealing edges.
Chill for 2 hours.
Mix the Miracle Whip into the dip.
Serve with chips.
Posted by Grandma Jeanne on January 3, 2009
3 pounds beef stew meat
1/4 cup water
Salt and pepper to taste
2 cans diced Rotel tomatoes with green chilis
3 cloves garlic, minced
1 cup chopped onion
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
3 tablespoons flour
Place stew meat, 1/4 cup water, salt, and pepper in crockpot
Turn heat to high and let simmer for 1-1/2 hours.
Drain juice from tomatoes into measuring cup.
Add tomatoes, garlic, and onions to crockpot. Stir.
Simmer on high for 30 minutes.
Add cumin, oregano, and chili powder to crock pot and stir.
Blend juice and enough water to equal 1-1/2 cups liquid. Add flour and stir into meat/veggie mixture.
Let cook on low for 3-4 hours until sauce is nice and thick. If you like runnier gravy, three hours is good.
Serve with warm flour tortillas.
Posted by Grandma Jeanne on
3 pounds beef stew meat
1/4 cup water
Salt and pepper to taste
2 cans diced Rotel tomatoes with green chilis
3 cloves garlic, minced
1 cup chopped onion
1/2 teaspoon cumin
1/2 teaspoon oregano
1 teaspoon chili powder
3 tablespoons flour
Place stew meat, 1/4 cup water, salt, and pepper in crockpot.
Turn heat to high and let simmer for 1-1/2 hours.
Drain juice from tomatoes into measuring cup.
Add tomatoes, garlic, and onions to crockpot. Stir.
Simmer on high for 30 minutes.
Add cumin, oregano, and chili powder to crock pot and stir.
Blend juice and enough water to equal 1-1/2 cups liquid. Add flour and stir into meat/veggie mixture.
Let cook on low for 3-4 hours until sauce is nice and thick. If you like runnier gravy, three
hours is good.
Serve with warm flour tortillas.
Posted by Grandma Jeanne on September 11, 2008
4 slices bacon
2 flour tortillas (7 inch)
2 tablespoons shredded Sharp Cheddar Cheese
1 large egg white
1 tablespoon chopped green chilies
Cook bacon in a nonstick skillet
Place 2 bacon slices on each tortilla; sprinkle with cheese.
Beat egg and chilies; add to hot skillet.
Cook and stir 2 minutes or until set.
Divide egg mixture between tortillas; fold tortillas over filling.
Top with salsa, if desired.
Posted by Grandma Jeanne on December 21, 2007
This recipe is from my friend Midge who is a wonderful cook! Enjoy!!
2 cups granulated sugar
1 8-ounce package cream cheese
2 cans sweetened condensed milk
2 cans whole milk (pour milk into condensed milk cans)
8 eggs, beaten
2 teaspoons vanilla (or orange) extract
Grand Marnier, spooned on top
Place sugar in skillet
Pour in bottom of a 9 inch x 13 inch Pyrex dish. To be on the safe side, make sure the dish is not cold.
Place cream cheese in a large mixing bowl. Cream until smooth.
Gradually add condensed milk until mixture is smooth. Then, gradually add milk. Add the beaten eggs and vanilla.
Pour in Pyrex dish over the melted sugar, which will be hard in the bottom of the dish.
Place either in a jellyroll pan or a larger pan with water in the bottom.
Bake at 350 degrees until golden on top and set. If mixture starts to brown too soon, cover the dish with foil. Cooking time is approximately 1 hour.
Remove from oven. Spoon Grand Marnier over the top. Cool.
It can be inverted on a large platter or served from the dish.
You can find a wide variety of jelly roll pans at Amazon.com. Here are just two of the possibilities:
Sign Up Now!
