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Recipes
Creamed Parmesan Spinach
By Reneeb
Frozen spinach makes this creamed spinach dish easy to fix, and Parmesan cheese, a little garlic, and a hint of nut...
- 1 pound frozen spinach, thawed
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1 cup milk
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- salt and pepper, to taste
Slower Cooker Sauerkraut and Ribs
By Reneeb
1 In 3 1/2- to 4-quart slow cooker, place ribs, apple and onion
- 2 lb boneless pork country-style ribs 1 medium cooking apple, sliced 1 small onion, sliced 1 can (14 oz) sauerkraut, drained, rinsed 3 tablespoons packed brown sugar 1 teaspoon caraway seed 1/4 cup dry white wine or apple juice
8-Layer Casserole
By Reneeb
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside
- 3 cups dried medium noodles (6 ounces)
- 1 pound ground beef
- 2 8-ounce cans tomato sauce
- 1 teaspoon dried basil, crushed
- 1/2 teaspoon sugar
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 8-ounce carton dairy sour cream
- 1 8-ounce package cream cheese, softened
- 1/2 cup milk
- 1/3 cup chopped onion (1 small)
- 1 10-ounce package frozen chopped spinach, cooked and well drained
- 1 cup shredded cheddar cheese (4 ounces)
Summer Hair Care
By Reneeb
Boil a large pot of water and add four tea bags for three to five minutes
- Boost Up Your Color
- San Diego-based hair guru, Jet Rhys, suggests trying an herbal tea rinse to infuse hair with shade-enhancing tones. She recommends lemon or chamomile teas for blondes; black teas for brunettes; and hibiscus teas for red heads.
Honey Nutty Chex Mix
By Reneeb
1 In large microwavable bowl, mix cereals and sunflower nuts
- 8 cups Corn Chex® cereal 2 cups Honey Nut Cheerios® cereal 1/2 cup roasted sunflower nuts 1/4 cup butter or margarine 1/4 cup honey 1 1/2 cups pastel-colored candy-coated chocolate candies
Cottage Cheese dumplings
By Reneeb
St. Mary's Parish, Grayson, Saskatchewan
- 3 c fine cottage cheese
- 1 t salt
- 1/4 c sugar4
- 3 to 4 eggs
- flour, enough to make soft dough
Edible Playdough
By Reneeb
- Edible Play Dough
- 60 mL 60 mL (1/4 cup) peanut butter
- 125 mL 125 mL (1/2 cup) powdered milk
- 7.5 mL 7.5 mL (1/2 tbsp) honey
- Storage Bag
Make your own Caramel
By Reneeb
3 Yummy Uses for Caramel Caramel’s the perfect foundation for: Fleur de Sel Caramels Sweet and salty, these ca...
- first: Caramel is very hot and bubbles up, so use a 2-3 litre (2-3 quart) pot, wear long mitts and stir with a heatproof spatula. Have a candy thermometer on hand, too, which lessens the likelihood of burning. Once you’re geared up:
- to 3-step sweet-as-can-be confection couldn’t be easier to make—all it takes is sugar, a saucepot and spatula. Cook up some today with our 3-step technique and photos, then make caramel candies, popcorn, apples and more.
- to to Make Caramel
- to Heavy-duty cookware ensures even cooking; we recommend a coated cast-iron pot. Just keep in mind that the lighter the surface, the easier it is to see changes in colour.
- 2 2.Boil. to to to 5-15 to smooth, increase heat to medium-high and bring to a boil. Cook until it begins to brown, about 5-15 minutes. When it starts to change colour, watch closely and cook until golden amber in colour (171°C/340°F). Remove from heat.
- to If sugar crystals are stuck to the sides, brush them into the syrup with a wet pastry brush. And for even colour, occasionally swirl—but don’t stir—the pot.
- 3 3.Use. 3 Let the caramel cool slightly, then use as desired. For example, pour over crème brulee custards instead of torching them, or read on for 3 variations.
Kid's Love Easy Layered Taco Bake
By Reneeb
HEAT oven to 400ºF. PREPARE Dinner as directed on package, using the Sensible Solution directions
- 1 pkg. (225 g) Kraft Dinner Macaroni and Cheese
- 1 lb. (450 g) extra-lean ground beef
- 1 pkg. (35 g) 40%-less-sodium taco seasoning mix
- 1 cup salsa
Shredded Cabbage Salad
By Reneeb
- /4 cup white-wine vinegar
- 2 tablespoons Dijon mustard, preferably whole grain
- 2 tablespoons sugar
- 1/2 small head napa cabbage (about 12 ounces), cored and shredded (6 cups)
- 4 or 5 radishes, thinly sliced and cut into matchsticks
- 1/2 cup golden raisins
- 1 tablespoon thinly sliced fresh chives
- Coarse salt and freshly ground pepper
- Directions
- 1 .
- Whisk together vinegar, mustard, and sugar. Toss together cabbage, radishes, golden raisins, and chives. Drizzle dressing over salad. Season with salt and pepper.
- Cook's Note
- Look for a head of napa cabbage with tender, lettucelike leaves