Wednesday, May 16, 2012
Wednesday, October 5, 2011
We've been in China, Thailand and are finishing up in Siem Reap, Cambodia. Having lived through friends going to the Vietnam War I never thought I'd be vacationing in Cambodia. It is amazing. Flooded from the 2 typhoons that went through earlier, but amazing. We will be visiting Ankor Wat tomorrow. Yesterday we were playing on the beach in Thailand and dodging rain storms.
Here's a toast to Brent for keeping life interesting and never boring!
Saturday, August 13, 2011
2 large cans mandarin oranges, well drained
1 large can pineapple tidbits, well drained
1/2 red onion diced
3/4 cup crumbled feta cheese
3-4 chicken breasts, cooked, cooled and cubed
toasted coconut, optional
Toss all of the ingredients together in a large bowl or layer on a platter. Serve with Pina Colada Vinaigrette Dressing.
Pina Colada Vinaigrette Dressing
1/2 cup plus 2 TBSP sugar
1/3 to 1/2 cup Mr. & Mrs. T's Pina Colada Drink Mix
1/3 cup rice vinegar (or use apple cider vinegar for a stronger taste.)
1/2 tsp ginger powder
1 tsp dry mustard
1 1/4 cup vegetable oil
In a blender combine all ingredients except the oil. Blend well until light and frothy. With the blender still on, slowly add oil in a steady stream. Keep blending until the dressing is emulsified and thickened.
Saturday, October 16, 2010
- 1 & 1/2 packages (12 ounce) cream cheese, softened
- 2 cups confectioners' sugar
- 1 (15 ounce) can solid pack pumpkin
- 1 tablespoon ground cinnamon
- 1 tablespoon pumpkin pie spice (or ½ tsp ground ginger, ½ tsp nutmeg and/or cloves)
- ¼ cup frozen orange juice concentrate
In a medium bowl, blend cream cheese and confectioners' sugar until smooth. Gradually mix in the pumpkin. Stir in the cinnamon, pumpkin pie spice, and orange juice until smooth and well blended. Chill until serving. Great with sliced apples or gingersnaps.
Monday, July 26, 2010
I just got the dye information from Jonathan. So you can get the dye that he used at the reunion at http://www.dharmatrading.com/html/eng/3796-AA.shtml?lnav=dyes.html
Hope you are having a great summer.
Saturday, July 10, 2010
1 lb. Extra Lean Hamburger
2 t. Brown sugar
1 T. Liquid smoke
½ t. Garlic Salt
¼ t. Cayene Pepper
½ t. Seasoning Salt
½ t. Accent
½ t. Maple flavoring
1T. Tender Quick (this is the curing process so don’t leave it out, you can find it in the store by the salt). It is made by Morton.
1. Mix together by hand. Do not over mix (the jerky will be brittle and fall apart if you do) .
2. Dehydrate until done. Time will vary depending on dehydrator and how much you make. Just note that it continues to dry some after you take it out of the dehydrator. When I make it I usually do about 5 pounds of meat and it takes most of the day to dry or if I put it in at night it will be done it the morning. (about 8 hours)
3. Anything can be altered depending on your taste. I have add more brown sugar for more of a teriyaki flavor or if you like it hoter add more cayene pepper.
This recipe orginated with Marla. We have really enjoyed it. Thanks Marla!