- Choose any variety of pear and allow to ripen. Wash, peel and core. (I actually got lazy and didn't peel all of them and thought they were fine!)
- Cut into 1/2 inch slices, quarters or halves. (I used my mandolin, so great!)
- You can pretreat by dipping if desired. (I didn't do this, but you dip the fruit in a lemon or lime juice. 1 cup juice to 1 quart water. soak no longer than 10 minutes, drain.)
- Dry at 130-135 degrees until leathery with no moisture pockets.
Friday, August 27, 2010
Thursday, August 26, 2010
- 2 tbsp butter
- 2 1/2 lbs ground beef
- 1/2 whole large onion, diced (I cheated and used dried onion flakes)
- 1 whole large green bell pepper, diced (I didn't add this because of the kids)
- 5 cloves garlic minced (I only had 1 clove, so I added some garlic powder too!)
- 1 1/2 cups ketchup (I added a little more than that)
- 1 cup water
- 2 tbsp brown sugar
- 2 tsp chili powder (or more to taste)
- 1 tsp dry mustard
- 1/2 tsp red pepper flakes (or more to taste)
- worcestershire sauce to taste (I didn't add this)
- 2 tbsp tomato paste (optional, I didn't add this)
- tabasco sauce (optional, I didn't add this either)
- salt to taste
- freshly ground black pepper, to taste
- Kaiser rolls, or whatever buns you have
Add butter to large skillet over medium high heat. Add ground beef and cook until brown. Drain most of the fat and discard.
Add beef back to the skillet and add onions, garlic, and green pepper. Cook for a few minutes, or until vegies begin to soften.
Add ketchup, brown sugar, chili pepper, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste. Also add the tomato paste, worcestershire, and tabasco if desired. Taste and adjust seasonings as needed.
Spread rolls with butter and brown on a griddle or skillet. Spoon meat mixture over the rolls, topping with a slice of cheese if desired. ( I did this and it was really good!)
Serve hot with chips!
Sunday, August 15, 2010
- 1 16oz pkg multicolored pasta
- 1 small can olives
- 3 large carrots
- 1 green pepper (I didn't have one so I cut up a cucumber)
- 1/2 bunch green onions (I didn't add these because I didn't have any)
- 2 tomatoes (or 1/2 cup sun-dried tomatoes)
- 3/4 cup pepperoni
- 1/2 cup shredded parmesan cheese
- 2 tbsp olive oil
- 1 tbsp Johnny's Garlic Seasoning (I just minced 1 clove of garlic)
- 1 tsp sugar
- salt and pepper to taste
- 1/2 bottle Kraft Zesty Italian Dressing (I just used the Italian I had on hand)
Boil up your pasta and cook according to directions. Rinse in cool water and set it aside in a large bowl.
Chop up your vegies and pepperoni and add to your pasta bowl.
Add all other ingredients except your Italian dressing to the pasta and mix well.
Refrigerate for at least an hour.
Just before serving, pour the Italian dressing on to taste! (I sprinkled mozzarella cheese on top of the individual bowls too!)
Saturday, August 14, 2010
- 4 cups sugar
- 6 tbsp cocoa
- 1 cup butter
- 1 cup milk
- 1 tsp salt
- 2 tsp vanilla
- 1 cup crunchy peanut butter (I only had creamy and used that)
- 6 cups quick oats (add 7 cups if using regular oats)
Put the sugar, cocoa, butter, milk, and salt in a large saucepan. Over medium high heat, bring it to a boil, stirring occasionally. When it comes to a boil, start stirring constantly for 3 minutes.
Remove from heat and add your vanilla, peanut butter and oats. Stir in around until it is all incorporated. (I added the vanilla and peanut butter and then stirred until the peanut butter was melted. Then I poured this on top of the oats in a bigger bowl and stirred it all together.) It might be a little thin at first, but it will set up!
Drop by large spoonfuls onto wax paper. If you don't have wax paper, just spray cooking spray on cooking sheets and that will work too! Let the cookies cool and set up for about 20 minutes, then you are ready to eat!!
Makes 36 large or 70 small cookies!
Friday, August 13, 2010
- 1/2 cup pecan halves
- 1 cup shortening
- 1 cup packed dark or light brown sugar
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 3 cups rolled oats
Finely chop the pecans. Use a knife and with a rocking motion cut them, or I just used my food processor.
In a large mixing bowl, combine the shortening and sugars. Beat together until combined.
Lighting beat the eggs and vanilla in a separate bowl.
Add the egg mixture to the shortening/sugar mixture. Beat to thoroughly combine.
In a separate bowl combine the flour, salt, and baking soda.
Add the flour mixture to the wet mixture, stir until combined.
Dump in the oats and pecans and stir to combine.
(Variations - add dried cranberries and white chocolate chips, or add chocolate chips)
Divide the dough in half. Place each half on a sheet of waxed paper and form a roll 1 1/2 inches in diameter, wrapping the waxed paper tightly around the roll.
Chill the rolls until ready to use, up to one week. (or in the freezer for up to 3 months)
Preheat the oven to 350 degrees. Unwrap the dough and slice the rounds about 1/2 inch thick. If dough is frozen, you don't need to thaw, just add 1-2 minutes to baking time.
Place on cookie sheet and bake for 10 minutes or until golden brown. Enjoy!!
Thursday, August 12, 2010
- 1 cup honey
- 1/4 cup water
- 1/8 cup liquid fruit pectin
Heat honey and water to boiling, stirring constantly. Add liquid fruit pectin and bring back to boil. Allow to cool in jely jars.
(from a Homemaking Booklet, Mormon Church, 1978)
Wednesday, August 11, 2010
(from my mom and ???)
- 8 cups lettuce
- 8 cups romaine
- 1 red onion, thinly sliced
- 1 pint strawberries, halved
- 1 orange, peeled and cubed
- 2 avocados, sliced
Citrus Salad Dressing
- 2/3 cup vegetable oil
- 2 tbsp orange juice
- 1 tsp lime zest
- 1/4 cup lime juice
- 2 tbsp sugar
- 1 tsp orange zest
- 1/4 cup sugar
- 2/3 cup pecan halves
Mix sugar and pecans, cook over low heat until sugar melts, stirring to coat - spread on tin foil to cool.