Grannie Mya's Most Awesome Salad

Spinach

Avocado

Mango (with lime juice and chili sprinkled on)

Tomato

Queso Fresco crumbled

Pecan

Balsamic Vinaigrette

Denver Dinner Post

I've said it before and I'll say it again...Thank goodness for parents and grandparents. Ours have been a real blessing since Jeff and I went back to school. Once a week my grandparents and mom stop by and bring us portions from their fantastic meals to keep us eating decent while studying. Last night was German food (pictures above) and scalloped potato's and meat loaf which we'll have tonight.

German night- Goat cheese crustini's, German ham and green bean potato's, mushroom spatzels and pork schnitzel.

Schnitzel:
gently pound pieces of chicken, pork, beef or lamb out into thin pieces.
lightly bread and pan fry or bake (depending on your diet) - do not overcook you want the meat to remain tender.
Remove from pan and let sit under foil while making a quick gravy to go over top. (you can also dip in applesauce per German tradition)
Serve warm.

Sunday Denver Dinner Post - Baked Potato Stuff

Sunday dinner:
Broccoli (raw with dipping sauce or dressing)
Toasted Chicken & Provolone Sandwich
Baked Potato Stuff

Baked Potato Stuff:
Mashed Potato's (made your favorite way)
Broccoli quickly blanched and cut into very small pieces
Cheddar cheese - shredded
Reduced Sodium Turkey Bacon Cooked crispy and broken up

Combine broccoli, 2/3 of shredded cheddar cheese and bacon pieces into mashed potato's. Place in a casserole dish and sprinkle remaining cheddar cheese over the top of the potato's and bake in a 350 degree oven until cheese is melted and bubbly. Serve hot!
My mom used to make this out of left-over mashed potato's to prevent waste. Tonight I made it all from scratch because I had a craving for it. :-)

Mya and Lexi's Stroganoff

(Named by Jeff, Pepto Bismal Surprise, but only because of the color!)

1 1/2 lbs beef sliced thin (stir fry style)
1/2 yellow onion
1-2 cloves garlic
(optional 1 bunch sliced mushrooms)
1 tsp paprika
S&P to taste
1 large can crushed tomatos
3/4-1 cup sour cream
Butter Egg noodles

Saute meat and butter in a deep pan or skillet. Add onions once meat is browned, add garlic once onions are soft to prevent burning. Add can crushed tomatos over the top and use spoon to deglaze bottom of pan. add paprika, S&P. Simmer for 40 min (I never do this long but it's Mya's recipe first). Once cooked through reduce heat. Make noodles per pkg. Remove some of the hot sauce and add to sourcream to slowly bring up temp to prevent curdling. Once warm add cream to pan and combine. Poor over noddles and enjoy.

Roller Ice Cream

1 cup cream
3/4 cup milk
1/3 cup sugar
1 egg
flavoring of your choice (vanilla, almond, lemon, chocolate, etc)

Mix well and pour into 1lb coffee can (tape lid closed). Place 1lb can into 3 lb coffee can and fill the cavity with ice and salt. Tape lid on for security and roll for 15 min.

This is my moms recipe and we used to love helping make this as kids. She'd set everything up and we'd roll them back and forth between two of us in the back yard. She always used coffee cans because they were readily available to her but they can be substituted with any other metal cans approx the same size.

Grannie Mya's Baked Beans

2 qts great northern beans
1 lb brown sugar
1 lb bacon (diced)
1 btl ketchup (16oz)
1 onion minced

Brown off bacon in the bottom of the pot. Add all ingred. Simmer for 6hrs. This makes a load and takes some time but is so wonderful, once you try it you wont care how long it takes. It's great for summer BBQ's. Invite the whole block :-)

Dishpan Cookies – Grandma Spang

10-12 dozen
Bake at 375

Cream Together:
2 cups shortening
2 cups brown sugar
2 cups white sugar

Add and beat until fluffy
4 eggs
1 tablespoon vanilla

Stir in:
5 cups oatmeal
1 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
3 ½ cups flour

Mix well and add 1 cup each: raisins, nuts, coconut and chocolate chips. Drop onto lightly greased cookie sheet and bake 9-11 min.

Artichoke Dip

Bake at 350

14 oz. can artichoke hearts, drained and chopped (use either plain or marinated)
1 cup parmesan cheese, grated
1 cup mayonnaise or salad dressing
8 oz. package cream cheese
1 large clove garlic, minced

Mix together mayo and cream cheese. Stir in parm and garlic. Fold in artichokes. Bake for 20-25 min until bubbly and lightly browned. Careful not to bake too long, the oils in the mayo and cheese will separate. Garnish with chopped tomatoes and green onions if ya like.

Spice it up a little with a small can of chopped green chilies.
orFold in a small box of frozen chopped spinach (thawed and drained) with the artichokes.

Mama Leone’s Caesar Salad

Soak 24 hours
1 cove garlic crushed
¾ cup olive oil


2 cups bread cubes
2 lbs. romaine
½ teaspoon salt
2 eggs cooked 1 min.
3 tablespoons lemon juice
½ cup grated parmesian cheese

Sauté bread cubes in ¼ cup olive oil and garlic. Clean romaine and break into bite sized pieces. Grind on plenty of black pepper and add ½ cup olive oil. Toss well. Place shelled eggs in center of salad, add lemon juice and toss. Add cheese and bread cubes, toss and serve.

Grammie’s Corn Soup

3 cups chicken stock
8 ears sweet corn, kernels removed – save cobs
1 cup milk
1 tablespoons butter
½ sup onion, chopped
½ teaspoon nutmeg
4 drops Tabasco sauce
4 teaspoons minced chives
salt and pepper

Boil chicken stock add corn cobs and milk, simmer 5 min.
Remove and discard cobs. In another pan melt butter and sauté onions until soft. Add corn and nutmeg, toss and sauté 5 min. – Do not brown. Add to stock mixture along with Tabasco, salt and pepper. Simmer gently 20 min. puree 1/3 to ¼ of the soup until smooth. Stir puree back in and serve, or chill and serve cold.
The secret of this is using very sweet corn.