Category Archive:Little of This and That…

Tips for Vegetables!!!

May 5th, 2011 / Tags: , / Categories: Little of This and That..., Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

Glazed Carrots:   Combine 1/3 cup honey, 1/4 cup butter and 1/2 tsp ground ginger in saucepan.  Cook over low heat for 1 minute.  Add 3 cups sliced, cooked carrots.

Herbed Peas:   Add 1 tsp butter, 1/4 tsp basil leaves and 1/4 tsp onion powder to 2 cups of cooked peas.   Heat and enjoy!!

Twice-Baked Potatoes:   Cut tops of 4 baked potatoes off lengthwise and scoop out potato.  Mash potato with 1 cup sour cream, 2 tsp onion salt and 2 tsp chives.  Fill skins with potato mixture.  Bake in 400 degree oven for 15 minutes.

Chicken Ole’

May 5th, 2011 / Tags: , / Categories: Appetizers, Little of This and That..., Meats, Recipe / No Comments »

Submitted by:  Colleen and Jeff Prentiss

1 tablespoon vegetable oil
1 lb. boneless,skinless chicken breasts, cut into strips
1 can (15 oz) tomato sauce
1 can (16 oz) whole kernel corn, drained
1 can (4 oz) chopped green chilies
1 1/2 teaspoon chili powder
1 teaspoon onion powder
Tortilla chips
Shredded Cheddar Cheese
Directions:  Heat oil in large skillet over medium-high heat.  Add chicken and cook 5 minutes, stirring frequently.  Add tomato sauce, corn, chilies, chili powder and onion powder.  Bring to a boil.  Reduce heat to medium-low and cook for 10 minutes, stirring occasionally.  To serve, spoon over tortilla chips and top with cheese….may have chopped green top onions and sour cream as sides!!  Very good.     **Makes 4 servings.

Emeril’s Essence

May 4th, 2011 / Tags: / Categories: Little of This and That..., Recipe / No Comments »

Recipe courtesy of Emeril Lagasse!!   (from recipes on Food Network.com)

Ingredients:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Directions:  Combine all ingredients thoroughly.    If you want to make a larger batch, no problem, just double or triple this recipe, depending on how much you want to make.   Store in  ziploc baggies in airtight containers, or store in a seasoning shaker.

Lefse (original recipe from Irene J. Lofthus)

May 1st, 2011 / Tags: , / Categories: Little of This and That..., Recipe / No Comments »

Submitted by:  Allan and Luvern Lofthus    (original recipe of Grandma Irene Lofthus)

10 cups mashed potatoes
3 cups flour
4 tablespoons shortening
2 tablespoons sugar
Salt to taste
Mix into a loaf.  Cut off portions.  Knead into a roll 3 inches in diameter.  Cut off sections 3/4 inch thick.  Roll on floured cloth with grooved rolling pin.  Add just enough flour to allow rolling.   Bake on hot lefse grddle.  Lefse should be rolled as thin as possible.
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