We have now nonetheless not had any rain our means this previous week, and every thing is getting too dry to go well with me. With hotter temperatures anticipated this week, the vegetation that I introduced inside can be going again outdoors below the shelter of the porch.
I purchased a package deal of Brussel sprout seeds final week, and I’m planning to plant them in one of many empty pots outdoors. I do know that they’re a cold-weather plant, however it might be somewhat late to plant them. We’ll simply have to attend and see.
The recipe for the steak parmigiana is an excellent means so as to add somewhat selection into the cooking of cubed steak, and it’s exceptionally good. I really like the recipe for the sausage and egg casserole, and it makes for a straightforward breakfast or supper in the course of the holidays if you find yourself on the go a lot.
The very best merchandise at Starbucks is their cake pops, and I used to be delighted once I obtained a recipe in order that I might make them for myself. I’ve realized to make use of about one-half teaspoon of stable shortening with the white chocolate morsels as a result of they’re somewhat drier that the darkish chocolate morsels.
½ cup plain flour
½ cup shredded Cheddar cheese
4 to six items of lean cubed steak
1 egg, crushed
½ cup vegetable oil
1 medium onion, minced
1 can (6 ounce) tomato paste
1 clove of garlic, minced
salt and pepper to style
2 cups boiling water
1 8-ounce package deal of mozzarella cheese
Sizzling cooked noodles, tossed with butter
Mix flour and cheddar cheese; put aside. Dip steak into egg and coat with flour combination; brown in sizzling oil. Place meat in a 2-quart baking pan. In similar pan used for meat, sauté onion in oil; stir in tomato paste, garlic, salt, pepper, and sizzling water. Simmer for 10 minutes. Pour sauce over steaks and prime with mozzarella cheese. Bake, coated, for 1 hour at 350 levels. Serve over the recent buttered noodles. This recipe works effectively with hen and pork chops.
SAUSAGE AND EGG CASSEROLE
1 pound floor pork sausage
2 cups milk
1 teaspoon salt
1 teaspoon floor mustard
6 slices white bread, lower into cubes
1 cup shredded cheddar cheese
In a skillet, brown and crumble sausage; drain and put aside. In a big bowl, beat eggs; add milk, salt, and mustard. Stir in bread cubes, cheese, and sausage. Pour right into a greased 11 x 7 x 2-inch baking dish. Cowl with plastic wrap and refrigerate in a single day. Take away from the fridge half-hour earlier than baking. Bake, uncovered, at 350 levels for 40 minutes or till a knife inserted close to the middle comes out clear. A bowl of recent fruit actually completes this breakfast for us.
1 yellow cake combine
(16-ounce) container of vanilla frosting
White confection morsels
Deal with sticks
Bake the cake combine in keeping with the instructions; cool utterly. At this level, let me say that I solely used half of the cake after it was baked, just because I didn’t need that many pops. I can say that in the event you do use your entire cake, you don’t want to make use of however about half of the container of the icing. Simply add sufficient to carry the cake collectively.
Crumble the cake and add frosting; combine effectively. Roll into balls on a flat dish – I used the plastic prime for my 9 x 13 x 2-inch baking pan. Place into the freezer, take away after about half-hour and re-roll, as a result of one facet can be flat, and insert the sticks; return to freezer till able to dip in chocolate.
Simply making a half-recipe, I used your entire bag of white morsels. Soften in a microwave-safe container that’s deep. Microwave at 15-second intervals, eradicating and stirring every time. Take cake balls out of the freezer and dip in melted chocolate and insert the stick finish right into a block of Styrofoam. I didn’t have sufficient Styrofoam and used a shoe field as an alternative by poking holes within the prime with an icepick after which the stick to ensure of a very good match. Remember to get a very good coating of confection on the underside for stability.
Get pleasure from, Mary Ann McCrary