Nlhartman's profile page
Recipes
Chicken (Turkey) Wild Rice Soup
By nlhartman
This wild rice soup is delicious with either leftover chicken or turkey
- 2 T. butter
- 1 medium onion, thinly sliced
- 1/4 c. flour
- 4 c. chicken or turkey broth
- 4 c. cut up cooked chicken or turkey
- 1-2 carrots, thinly sliced
- 1 1/2 c. cooked wild rice (1 1/4 cup of rice to 1 3/4 c. water before cooking--to double,use 1 1/2 c. rice to 3 1/2 c. water)
- 1 c. half and half
- 1/2 c. dry cooking sherry, wine
- 1/2 t. salt
- Minced or chopped parsley
Scalloped Corn
By nlhartman
Mix all ingredients and bake at 350 for 1 hour
- 1 16 oz. can cream style corn
- 1/2 c.chopped onion
- 2/3 c. milk
- 1 c cracker crumbs
- 4 T. butter, melted
- 1/4 t. pepper
- 1 16 oz. can whole kernel corn
- 1/2 c. green pepper
- 1 c. cheese, shredded
- 2 t. sugar
Best Beef Brisket Sandwich Ever
By nlhartman
From the Rival Crockpot cookbook
- 2 c. apple cider, divided
- 1 head garlic, cloves separated, crushed and peeled
- 2 T. whole peppercorns
- 1/3 c. chopped fresh thyme or 2 T. dried thyme
- 1 T. mustard seeds
- 1 T. Cajun seasoning
- 1 t. allspice
- 1 t. ground cumin
- 1 T. celery seeds
- 2-4 whole cloves
- 1 beef brisket(about 3 lbs.)
- 1 bottle(12 oz.) dark beer
- 10-12 sourdough sandwich rolls, sliced in half.
Philly Steak Sandwich
By nlhartman
Place the beef in a large bowl
- 1 pound beef sirloin, cut into thin 2 inch strips OR Schwans Philly Sliced Beef Steak
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 3 tablespoons vegetable oil
- 1 onion, sliced
- 1 green bell pepper, julienned
- 3 ounces Swiss cheese, thinly sliced
- 4 hoagie rolls, split lengthwise
Pomegranate Champagne Cocktail
By nlhartman
From Williams Sonoma
- 1 oz. pomegranate juice
- 1/2 oz. Grand Marnier
- Chandon or some type of champagne
Taco-Hamburger Salad
By nlhartman
This is the recipe I used most over the years
- Filling:
- 1 lb. ground beef
- 1/4 t. seasoned salt
- 1/2 t. onion salt
- 1/2 t. garlic salt
- 1 t. chili powder
- 1/8 t. white pepper
- 2/3 c. water
- Salad base:
- 1 c. onion,chopped
- 1 c. Cheddar cheese, shredded
- 1/2 large package torilla chips, crushed
- 2 c. lettuce, chopped
- 2 c. spinach, chopped
- Dressing:
- 1/2 c. mayonnaise
- 1/4 c. chili sauce
- 1 T. pickle relish
Mexican Pasta Salad
By nlhartman
In large bowl combine soup mix, salsa, water and corn oil until bended
- 1 pkg. KNORR Vegetable Soup and Recipe Mix
- 1 c. prepared salsa
- 1/2 c. warm water
- 1/3 Mazola corn oil
- 1 medium cucumber, peeled, cut into 2-inch strips
- 8 oz. twist macaroni, cooked, rinsed, drained
Red, White, and Blue Berry Cake
By nlhartman
From Coastal Living Magazine
- 1/2 c. unsalted butter, softened
- 1 c. sugar
- 1 c. flour, sifted
- 1 t. baking powder
- 1/4 t. sale
- 2 eggs 1/2 c. blueberries
- 1/2 c. halved strawberries
- 1 t. lemon juice
- Powdered sugar or freshly whipped cream
Calico Beans
By nlhartman
A favorite at summertime picnics or potlucks!
- 1 lb. ground beef
- 1 small can pork and beans
- 1 small can butter beans
- 1 small can red kidney beans
- 1 /w c. brown sugar
- 3/4 c. catsup
- 1 t. mustard
- Salt and pepper to taste
- 1 medium onion, chopped (optional)
- 1 green pepper, chopped (optional)
Dungeness Crab Gratin
By nlhartman
Delicious app from Coastal Living magazine
- 1 T. olive oil
- 1 small yellow onion, diced
- 1 small lemon, zested
- 2 1/2 lb. Dungeness crabmeat
- 1/2 c. creme fraiche
- 1 c. heavy cream
- 1 1/2 t. fresh thyme leaves
- 1/2 t. crushed red pepper
- Salt and black pepper
- 8 oz. grated white Cheddar
- Crackers or toast