MY 4 INGREDIENT DELICOIUS CUSTARD PIE

If you enjoy a good delicious custard pie, this recipe is a must for you. I use only four ingredients..(Five if you like cinnamon sprinkled on top)

MY FOUR INGREDIENT DELICIOUS CUSTARD PIE:

8 lg. eggs
1 cup sugar
4 cups half and half
3 tsp, vanilla
unbaked 9 inch pie shell

Whisk together eggs and sugar. Add half and half and vanilla. Pour into unbaked 9-inch pie shell. Bake for 10 minutes at 400 degrees and 25 minutes at 375. Remove from oven...
Cool and Enjoy.....Be sure to refrigerate any leftovers or any pie until serving.

GOOD OLD DAYS "POTATOES & EGGS"

I can still smell the wonderful aroma of this frying in my Mom's kitchen....."YUMMO"

GODD OLD DAYS "POTATOES & EGGS":

cooking oil
1/2 green bell pepper chopped (I like to use red bell peppers too)
1 - 2 lg. onions, chopped or sliced
4 - 6 potatoes, cubed, sliced or shredded - (these can be already baked or boiled, OR RAW)
6 eggs beaten
salt and pepper to taste

In a large skillet heat oil and begin to saute green pepper. Add onions. Cook until almost tender. Now add the pre-cooked or raw potatoes....If raw potatoes, cook until tender. If using baked or boiled potatoes, you only need to warm them,,,Pour eggs over the ingredients, and continue to cook until eggs are done. Salt and pepper to taste.

OVEN ROASTED CAULIFLOWER

Here's an easy way to prepare Cauliflower..and it comes out perfect every time!

OVEN ROASTED CAULIFLOWER:

5 - 6 Cups Cauliflower florets (about 1 1/2 inches diameter)
1/4 cup extra virgin olive oil
1 T. sliced garlic
2 T. lemon juice
1 tsp. Kosher salt
1/2 tsp. pepper
2 T. grated Parmesan Cheese
Chopped Chives for garnish

Preheat oven to 500 degrees. Place the cauliflower florets in a large saute pan or roasting pan. Drizzle the olive oil over the cauliflower, and season with garlic, lemon juice, salt and pepper.
Place the pan in the oven and bake for 15 mins., stirring ocassionally to ensure even roasting.
Remove from oven and sprinkle with Parmesan cheese. Garnish with chopped chives and serve immediately while still warm.

SIMPLY CABBAGE & NOODLES

This recipe is one that My cousin Carm made for my Mother many years ago. My Mom loved it so much that she would always ask me to make it for her.... It is so easy to make and is really good!

SIMPLY CABBAGE & NOODLES:

1 head green cabbage
1 - 2 sticks butter
1 l-lb. pkg. extra wide egg noodles
salt to taste
dash of pepper

Finely grate cabbage. Salt light;y and allow cabbage to stand for a few minutes. Melt 1 stick butter (more or less) in frying pan. Sqeeze extra moisture out of cabbage and place in pan with butter. Stir to coat cabbage evenly. Add dash of pepper. Cook over med. low heat until cabbage is done and lightly browned stirring often. Meanwhile boil noodles until cooked
al dente, drain and rinse. Combine cooked cabbage with cooked noodles and serve.

This is a great vegetarian dish...or can be used as a main dish or side dish to beef, chicken, pork, sausage, ham etc.

MY SIMON & GARFUNKEL CHICKEN

If you remember the song "Parsley, Sage, Rosemary & Thyme"...you'll know why I named this recipe "SIMON & GARFUNKEL CHICKEN".........The white wine really adds a good flavor.


MY SIMON & GARFUNKEL CHICKEN:

4 Boneless Chicken Breasts
4 Slices Mozzarella Cheese
1 Stick Butter
1 tsp. each of Parsley, Sage, Rosemary & Thyme
Little Salt & Pepper
1/2 Cup White Wine

Place one slice of cheese on each chicken breast. Roll so the cheese is inside the chicken. Secure with a toothpick. Lightly salt and pepper. Melt butter in saucepan, add herbs. Place chicken
in baking dish. Pour sauce over chicken and Bake at 350 for 45 minutes, uncovered.
Half-way through baking time, add white wine.

GREAT CHICKEN RECIPE...A MUST READ!

When I found this recipe I thought it was perfect for people who just are not sure how to tell when poultry is cooked thoroughly but not dried out....GIVE THIS A TRY!!!

BAKED STUFFED CHICKEN:

6-7 lb. chicken
1 Cup melted butter
1 cup stuffing
1 cup uncooked Popcorn
salt and pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven.....
Listen for popping sounds....
When the chicken's ass blows the oven door open and the chicken flies across the room..
IT IS DONE!!!!!

And, you thought you couldn't cook!!

HAPPY APRIL'S FOOL DAY FROM ROSE VICTORIA "SPOONSFULL OF LOVE" :):) XOXO

AFTER EASTER LAYERED SALAD

This salad is perfect for after Easter. You can use all your leftover hard boiled eggs and ham.
You can also make-it-your-way by adding a variety of your favorite ingredients such as cooked turkey or chicken, olives, sliced mushrooms, cooked potatoes, crumbled bacon etc. etc.
Have fun and ENJOY!!!!!

AFTER EASTER LAYERED SALAD:

4 - 5 Cups Salad greens
2 Tomatoes, chopped
2 Cups chredded cheddar cheese, divided
1 cup frozen peas, thawed
3 hard-cooked egg, sliced
2 cups cubed cooked ham
1/2 cup chopped red onion
1/2 cup Mayo or Miracle Whip
1/2 cup sour cream
1 teaspoon Dill weed
1/2 teaspoon ground mustard

Place salad greens in bottom of large serving bowl. Layer tomatoes, 1 cup cheese, peas, eggs, ham and onion over greens.
Mix mayo or Miracle whip, sour cream, dill weed and ground mustard in medium bowl until well blended. Spread evenly over salad. Cover...Refrigerate for at least 1 hour or overnight until ready to serve. Sprinkle remaining 1 cup cheese over top of salad just before serving.