[graciegirl]

Originally Posted by senior citizen

That is one of my very favorite baked dishes.......YUM as my grandchildren would say. My only difference is nutmeg instead of cinnamon but otherwise, exactly the same. I think I'm going to make some this weekend........thanks for sharing. GREAT RECIPE.

Here is the THREE BEAN SALAD I mentioned earlier. Great fiber.
Chill overnight for best results. Gets better each day.

Three Bean Salad


Ingredients

• 1 15-oz can cannellini beans, rinsed and drained
• 1 15-oz can kidney beans, rinsed and drained
• 1 15-oz can garbanzo beans, rinsed and drained
• 2 celery stalks, chopped fine
• 1/2 red onion, chopped fine
• 1 cup fresh, finely chopped flat-leaf parsley
• 1 Tbsp fresh finely chopped rosemary

• 1/3 cup apple cider vinegar
• 1/3 cup granulated sugar
• 1/4 cup olive oil
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper

Method

1 In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2 In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3 Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.
Yield: Serves 4 to 8.

Oh yummy. Looking to use the rosemary plant that is thriving out my back door.

[jimbo2012]

I know we'll never be asked come suggesting this



1 1/2 C red quinoa
1 13.5 oz can lite coconut milk
1 C water
1/2 C shredded unsweetened coconut
2 limes, juice and zest
4 tsp chili powder
2 C fresh or frozen pineapple, chopped
2 C fresh or frozen mango, chopped

Directions:

In a medium pot over medium heat, bring the coconut milk and water to a boil.
Add quinoa and lower heat to low. Cover and simmer until all the liquid is absorbed, about 20-25 minutes.
Remove from the heat and stir in the shredded coconut, lime juice and zest and chili powder (reserve a tsp or so of the coconut and zest for garnish).
Gently stir in the pineapple and mango.
Garnish with reserved shredded coconut and lime zest.

----

Another quick one is on a barbecue

Kale
peppers
3/4" think slices of tomato
asparagus

Season as you like or spray Bragg's amino.

[jblum315]

You're right. Please don't bring that to my potluck.

[pooh]

Originally Posted by jimbo2012

I know we'll never be asked come suggesting this



1 1/2 C red quinoa
1 13.5 oz can lite coconut milk
1 C water
1/2 C shredded unsweetened coconut
2 limes, juice and zest
4 tsp chili powder
2 C fresh or frozen pineapple, chopped
2 C fresh or frozen mango, chopped

Directions:

In a medium pot over medium heat, bring the coconut milk and water to a boil.
Add quinoa and lower heat to low. Cover and simmer until all the liquid is absorbed, about 20-25 minutes.
Remove from the heat and stir in the shredded coconut, lime juice and zest and chili powder (reserve a tsp or so of the coconut and zest for garnish).
Gently stir in the pineapple and mango.
Garnish with reserved shredded coconut and lime zest.

----

Another quick one is on a barbecue

Kale
peppers
3/4" think slices of tomato
asparagus

Season as you like or spray Bragg's amino.

Actually, I enjoy quinoa and if I liked coconut more, I might make this dish.

Grew up eating kale....it's a strong flavored green, but I love it. When you BBQ it, how do you do that....??? Amino what?

[jimbo2012]

Originally Posted by pooh

When you BBQ it, how do you do that....??? Amino what?

Sure here more info

Most super markets have it.

[gardenia]

Hi Gracie,
I just saw your "Johnny Marzeti" recipe and was shocked/blown away. That was a staple/regular recipe in the homes and parties where I grew up in Panama (west indian family in Latino country), and I have never heard or seen mention of it since I left Panama more than 40 years ago. I am not a pasta lover nor do I like tomato base sauces, but I think the worcestershire and american cheese ingredients made this a favorite of mine. We used good elbow macaroni, no sugar or parmesan, but I am sure it's about the same. Thanks so much for invoking a great memory and sharing, I must make my "roots food" again now that I see this!

Ruby (Gardenia)

[pooh]

Originally Posted by jimbo2012

Sure here more info

Most super markets have it.

Thanks, though I think I'll get my amino acids from chicken this time Jim....

I've seen the product before and really never took a look at what it was. Next time I see it, I'll check it out.

[cathyw]

Jimbo, you can come to my block party anytime! Sounds delicious !!

[senior citizen]

Originally Posted by graciegirl

Oh yummy. Looking to use the rosemary plant that is thriving out my back door.

You are fortunate to have that thriving rosemary plant........for which there are many uses.

Use the whole sprig or only the leaves. To remove the leaves, hold the top of the stem between your thumb and your index finger. use the same fingers on your other hand to strip the needles from the stem in a downward motion.

Soak longer stems in water for about 30 minutes and use them as skewers. Prepare your favorite marinated shrimp recipe, thread them onto the rosemary skewers and grill until the shrimp is opaque. It usually takes only a few minutes per side, depending on the size of the shrimp. It also works well with scallops and small pieces of meats and veggies.

Chop the leaves for use in soups and stews. Rosemary has a strong and distinct taste that can overpower other flavors, so use it sparingly when paring it with other herbs. Experiment until you find the right combination.

ROAST POTATOES WITH GARLIC AND FRESH ROSEMARY (my personal favorite). Place about 1/4 cup of olive oil, several cloves of smashed garlic and some chopped rosemary leaves on a baking sheet. Toss some quartered new potatoes or other root vegetables with the oil, garlic and rosemary, and season with coarse salt or sea salt and fresh cracked pepper. Roast at 450 degrees for about 30 minutes.

ADD A FEW SPRIGS OF ROSEMARY TO THE CAVITY OF A CHICKEN ALONG WITH A SMALL ONION, 1/2 LEMON AND SEVERAL CLOVES OF GARLIC BEFORE ROASTING...........THIS IS THE PERFECT ROAST CHICKEN.

PLACE A FEW TABLESPOONS OF OLIVE OIL, SEVERAL SMASHED GARLIC CLOVES AND SOME CHOPPED FRESH ROSEMARY LEAVES ON A PLATTER. AS SOON AS YOU REMOVE YOUR FAVORITE STEAK FROM THE GRILL, PLACE IT ON THE PLATTER. TURN IT ONCE TO COAT BOTH SIDES WITH THE OIL AND HERBS AND LET IT REST FOR A FEW MINUTES BEFORE SERVING.
Enjoy your rosemary plant ....!!

[senior citizen]

No one is bringing dessert????????

This is a simple to make but yummy pie we first had at Morrison's Cafeteria in Myrtle Beach, South Carolina back in the late 1970's. I've given everyone the recipe after they all raved about it. I fully realize that JELLO is not in vogue now, but it makes for a very pretty strawberry pie.......this is Morrison's recipe.


FRESH STRAWBERRY PIE:
1 cup sugar
1 cup water
3 Tablespoons strawberry gelatin mix
1 Pint fresh strawberries
3 heaping tablespoons cornstarch
1 pie crust, baked and cooled.

Combine sugar, cornstarch and dry strawberry gelatin mix by stirring well.
Add water and cook until thick and clear, over medium high heat, stirring constantly to prevent scorching. Set aside and let cool.

Wash and hull strawberries, cut in half and arrange over the plain pie crust.

When the filling is cool, pour over strawberries and chill pie until ready to serve.

Serve with whipped cream or cool whip.....garnish with more fresh strawberries.

This is my husband's favorite pie. There are other versions that use cream cheese in the bottom.....but this tastes like pure strawberry.

p.s. REMEMBER to bake the pie shell first........then let cool You do NOT bake this strawberry pie. The hot jello mixture sets the strawberries.

[KathieI]

Don't they all sound delicious!!!!!

Great job, guys. But the #1 person being invited to my pot luck will be Senior Citizen... How quickly you came up with all those delicious sounding recipes, you must be a great cook.!!!!

My specialty is home made Manicotti and GRAVY!!!! As a matter of fact I made it this past Sunday for a BBQ at a friend's house. It was a smashing success (at least that's what they told me and since almost all of it was gone, that's my indicator that it was good). I make my own crepes but I had a hard time making them on the electric stove top, I couldn't get the pan hot enough. I hate cooking on this electric stove so whenever I move, its gonna be to a section that has GAS!!!!

I can't give you the recipe because I never make it the same so it wouldn't make sense to you. My ex-husband used to say that I never made a dish the same way twice. I was always improvising. I do love to cook, but not on electric stoves, unfortunately.

[wilkinsm1]

I just have to say that I made Baylor Bear's Pasta Al Forno this evening for dinner and it was a great success! Delicious! I made a few changes but I don't think it hurt....I had a 28 oz can of crushed tomatoes so I used it all...I substituted a three cheese mixture that I already had for the Asaigo cheese..it had Asaigo in it. I had to use a very large casserole dish as it made a lot! Thanks again!

[peaches]

4 lbs. chicken
1 pkg. dry onion soupp mix
1 (16 oz) can whole cranberry sauce
1 C spicy-sweet French dressing

Spray 13x9" pan
Rinse chicken, pat dry.
Place in casserole dish
Sprinkle soup mix over chicken
Stir cranberry sauce, then spoon over all
Top with dressing
Cover with aluminum foil
Cook at 350 degrees for 40 minutes, remove foil, cook another 30 minutes.

[jane032657]

Originally Posted by jimbo2012

I know we'll never be asked come suggesting this



1 1/2 C red quinoa
1 13.5 oz can lite coconut milk
1 C water
1/2 C shredded unsweetened coconut
2 limes, juice and zest
4 tsp chili powder
2 C fresh or frozen pineapple, chopped
2 C fresh or frozen mango, chopped

Directions:

In a medium pot over medium heat, bring the coconut milk and water to a boil.
Add quinoa and lower heat to low. Cover and simmer until all the liquid is absorbed, about 20-25 minutes.
Remove from the heat and stir in the shredded coconut, lime juice and zest and chili powder (reserve a tsp or so of the coconut and zest for garnish).
Gently stir in the pineapple and mango.
Garnish with reserved shredded coconut and lime zest.

----

Another quick one is on a barbecue

Kale
peppers
3/4" think slices of tomato
asparagus

Season as you like or spray Bragg's amino.

I think this is an awesome dish, you can bring it to our place!

[uujudy]

These recipes all sound so yummy! So when is the potluck? I can bring the ice!

PS: Jimbo, how do you grill the kale? Doesn't it just shrivel up?