THE “I don’t want to” COOKBOOK

Click image to enlarge
Click image to enlarge

I have very good friends who often invite me to come over for dinner. Sometimes they order out and have the food delivered. They had a lot of menus from their favorite places all in a manila envelope in their china closet drawer. Often, they rustled through them trying to find the one they were looking for. That’s when this idea came to mind. And I created this! They got it as one of their Christmas gifts. It made us all laugh when they opened it . Whenever I see mine I think of that day and how everyone liked it and what a great time we had that day. I’m sure many of you will give this a try.

YOU WILL NEED:

A three ring 1- 1/2 inch binder that has the clear plastic insert on the front cover.

A box of clear plastic sheet protectors.

Menus from your favorite take-out places?

NOTE : IF YOUR MENUS HAVE TRI-FOLDS, YOU WILL NEED TWO OF THEM.

A computer photo that you can edit and put words on it.

INSTRUCTIONS:
1. Separate menu pages. Get new menus if you can.

2. Put each page in a separate page protector so that you can view both sides of the menu.

3. Place all page protectors in binder.

4. Place your computer made image and title into the insert on front of binder.

5. Place on bookshelf and you will free up drawer space and always have your favorite menus handy and ready to view .

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GROWING YOUR OWN GREEN ONIONS EASILY

Green Onion Sprouts
Green Onion Sprouts

With the growing concern of genetically modified foods (GMOs) that are known to cause diseases like diabetes, kidney failure, cancer, respiratory problems to name a few, I am very concerned about what the FDA is allowing to be put into our food.  So, I set out to find out more about growing my own vegetables.

In my research I found this really neat thing.

You can take scallions ( green onions) and chop the green off and let the roots re-hydrate by soaking in  water overnight and planting OR just amazingly leave them grow in water that you change everyday. Just enough water to cover the roots. Whats even more amazing is the rate at which they grow!

The photo I have displayed is only four days growth. If you look closely you can see where I had cut the stalks off four days before. AMAZING! I hope that you will give this a try the next time you purchase some. Rather than discard the roots and white bottom part,  just set in a cup with just enough water to cover the roots. Even if you don’t put in dirt, they will grow at this fast rate.

Not only will you be fascinated with the growth rate but you’ll save a bit of money too. Just cut off stalk  again and it’ll keep regrowing. Somewhere I read this only occurs for four times but I’ve had them regrowing after that. Have a blessed day!

STEAMED MEATBALLS

Steamed Meatballs
Click photo to enlarge

YOU WILL NEED:

1  to 1 and a half pounds of ground beef ( do not use extra lean type)

1/2 cup of Progresso Italian flavored bread crumbs

I tablespoon of Minced garlic or 1 level teaspoon of dried garlic powder ( not garlic salt)

1 large egg

1 tablespoon of dried basil

I teaspoon of dried oregano 2 heaping tablespoons of dried parsley

Water

A heavy bottomed or nonstick pot

I heaping teaspoon of Sugar ( this cuts the acidity of the sauce)

INSTRUCTIONS:

1. Mix all ingredients except water in a large mixing bowl

2. After thoroughly mixed add 1/8 to 1/4 cup of water and stir into the mixture. (This is the secret to a softer meatball. It moistens the bread crumbs sufficiently)

3. Form your meatballs

4. Place meatballs into your spaghetti  sauce being sure meatballs are covered and heat is medium low. Setting number 4 on electric stove.

5. Cover with a slight opening to the lid. This can be achieved by placing a wooden spoon between pot and lid.

6. When sauce is boiling, uncover and turn meatballs, again being sure they are covered with sauce , add and stir in sugar and lower heat to 3 on electric stove.

7. Leaving pot lid off, simmer for about thirty minutes turning occasionally. If you notice sauce reducing too quickly you can again place the lid on pot with a wooden spoon, keeping it ajar slightly for five to ten minutes.

Please see my recipe for my Homemade sauce

Once you see how easy, flavorful and  economical is is to make,  I can almost guarantee you’ll never buy a jarred sauce again.

JEANETTE’S FRUIT KABOBS

Having a barbecue and need a colorful way to serve your fruit? Need to keep the children busy so you can get your cooking done? This is a perfect solution for both of those things. Just assemble one the way you want it and ask the children to copy what you have done. Have the children wash their hands. Set them at a table and  they’ll stay busy for a while and be proud of what they’ve done. My granddaughter Mariah loved making these. And they are the perfect size, so that you aren’t throwing away a lot of plates with uneaten fruit at the end of the barbecue.

YOU WILL NEED:

Green seedless grapes or red grapes or both if you choose

jar of maraschino cherries halved

Cantaloupe cubed into pieces the size of your grapes

A can of Dole pineapple chunks

Honeydew melon cut into cubes

Strawberries cut in half

Bamboo or other type wooden skewers

INSTRUCTIONS:

After an adult cuts and washes all items, place each fruit in a separate bowl. Pick a pattern of colors that you like and have children place in the same order on bamboo skewers. Place all on a serving platter . Cover and place in refrigerator to chill.

VARIATIONS: You can use kiwi , star fruit, blueberries, raspberries too if you wish. I found personally, watermelon often falls off the skewer easily. Bananas I do not use because many children are allergic to them and they do turn brown, ruining the beauty of the entire skewer. I have used raspberries blueberries and mini marshmallows for a fourth of July barbecue. These skewers are always a big hit at any  party I’ve brought them to and so easy,  a child can do it.