Lemon Meringue Cake Fail

My attempt at Lemon Meringue Cake.  I found this recipe on Pinterest and thought I'd give it a try.  Not sure what happened.  Fortunately, it did taste good.  Here is the recipe!  Have fun!

http://www.myrecipes.com/recipe/lemon-meringue-cake-0

Hawaiian Loco Moco

Hawaiian Loco Moco

Actually, it's my version of Loco Moco.  I made my mom's Salisbury Steak with the rice and egg.  Yum!  We really enjoyed this dish in Hawaii at Happy's Snack Bar at the Hale Koa.  Here is my version of Loco Moco.  Enjoy!

For this recipe you will need 4 cups of steamed white rice and 4 fried eggs.

1 large onion, divided and diced very fine

1 lb ground beef

1/2 cup of soft bread crumbs

3/4 tsp of nutmeg 

Sliced fresh mushrooms

2 Tbls butter

3 tsp cornstarch dissolved in 2 cups of water

2 tsp of beef bullion

Mix the beef with the onion, bread crumbs and nutmeg.  Shape into 4 patties.  Saute' in a deep frying pan for 4 minutes or until done.  Remove patties and keep warm.  Discard any fat.  In the same pan, melt the butter and saute' the remaining onion with the mushrooms until tender.  Add the cornstarch and water mixture along with the beef bullion.  Cook and stir until thickened.  In a large bowl, spoon in 1 cup of the steamed white rice. Top with 1 pattie and about 1/2 cup of gravy and mushrooms.  Top with a fried egg.  Pepper to taste.  I get the rice going first and keep the patties with gravy warm until the eggs are fried.  

Larry's Easter Glazed Marmalade Ham Dinner with Harvest Cheddar Potatoes

Larry's Glazed Marmalade Ham

10 pound pre cooked spiral ham with the honey and spice seasoning packet or any seasoning packet
1 1/2 cups of Marmalade

Cover and cook the ham according to directions on packaging.  Just before the last half hour of cooking time, heat the contents of the maple packet in a medium saucepan over medium heat according to packaging. Do not overcook.  Pour the glaze over the ham and then spread the marmalade over the top of the glaze.  Bake for the last half hour, uncovered.  Let set for 5 minutes before serving.



Harvest Cheddar Potatoes

6 to 8 Potatoes cooked, peeled and chopped into bite size pieces
1 cup chopped green onion (optional)
2 cans of cream of chicken soup
1/2 cup of butter (1 stick)
1 1/2 cups shredded cheddar cheese
2 cups of sour cream (16 oz. carton)
2 cups of crushed Harvest Cheddar Sun Chips or cornflakes

Pre heat oven to 350 degrees.  Place potatoes and green onion in a 9 x 13 pan. 
In a large saucepan add the soup, butter and cheese.  Heat to medium and stir until butter and cheese are melted and smooth.  Remove from heat and add the sour cream.  Stir mixture well.  Pour over the potatoes and onions and cover with a layer of the crushed chips.  Bake for 45 minutes until bubbly. This is double the recipe.  It makes quite a bit for a large group. If you're like our house and have some family members who aren't thrilled with the look of chopped onion in their dish, you can substitute 1/2 to 1 tsp of onion powder to the creamy cheese sauce. Add it in with the sauce ingredients.   

Mexican Meat Loaf with Black Bean and Corn Salad

Mexican Meatloaf

2 lbs of lean ground beef

1 egg or 2 egg whites

1 cup of crushed corn tortilla chips (you can use light corn tortilla chips)

1 package of taco seasoning

1 cup of Mozzarella cheese, shredded (you can substitute skim Mozzarella cheese)

Your favorite Salsa
Sour Cream

Preheat the oven to 350 degrees.  Mix well all ingredients except for the salsa in a large bowl.  Place into a loaf pan and cover the top with 1/2 cup of salsa.  Bake for 45 minutes.  Let set for a few minutes before serving.  Serve with sour cream.

Black Bean and Corn Salad

1 (15 oz) can of black beans, drained and rinsed

1 (15 oz) can of whole corn, drained

1 cup finely chopped red and green bell pepper

1 cup finely chopped red onion

3 Tbls of fresh cilantro, chopped fine

2 Tbls lime juice

1 Tbls light olive oil

1/4 cup brown sugar, packed

4 Tbls Soy Sauce

2 tsp garlic powder

2 tsp onion powder

Salt and pepper to taste

Mix the cilantro, bell pepper, onion, corn and beans in a large bowl.  Mix the remaining ingredients in a small bowl and pour over the corn and bean mixture.  Refrigerate for one hour.  

 

Cranberry Pecan Chicken Salad

Cranberry Pecan Chicken Salad

Pac and Nana's Favorite!

Combine in a large bowl the following:

2 cups of shredded rotisserie chicken meat
2/3 cup of dried cranberries
1/2 cup of finely chopped pecans
1/2 cup of finely diced celery 

In a medium bowl, whisk together the following:

1 cup of Hellman's Light Mayonnaise
dash of salt
1/2 tsp onion powder
1/2 tsp poultry seasoning
1 tsp lemon juice
1/4 tsp sugar

Add to the chicken, cranberries and pecans.  Stir well.  
Refrigerate for one hour.  Serve on toasted bread for a sandwich.

If preferred, use dried apricots or dried yellow grapes.

Evie's Orange Zucchini Bread

 

Evie's Orange Zucchini Bread


2 1/4 cups sugar
1 cup vegetable oil
3 eggs
2 tsp orange extract 

3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder

1 cup nuts, optional
Zest of 1 orange
2 cups peeled and grated zucchini

Combine sugar, oil, eggs and orange extract.  Beat until well blended.  Sift dry ingredients and add to sugar mixture.  Fold in zucchini, orange zest and nuts.  Bake in a well greased and floured large loaf pan.  Or use two small loaf pans, if desired.  Bake at 350 degrees for approximately 1 hour depending on your pan size.  If you're baking in a large loaf pan, cooking time is 1 hour and 28 minutes.  Bread is done when a toothpick inserted in the center of the bread comes out clean. 

Let cool in the pan for 10 minutes.  Take a sharp knife and run it around the edge of the bread while it's still in the pan.  Turn onto a cooling rack.  Turn the bread over onto its bottom.  If desired, glaze the entire bread with the following:

2/3 cup of powdered sugar
2 Tbls of water or juice from the orange.  Add more if needed for a thin glaze.
1/2 tsp orange extract.

Stir well until nice and smooth.  Brush over bread.  Let cool completely and slice.  Store in an airtight container.  Can be frozen after completely cool. 

I made this bread in a large loaf pan.  In the future, I will divide the batter between two smaller loaf pans.  It baked well with no problem, however, the bread was a little dry around the edges.  This may be because of the outside of the bread baking longer than the inside.  I think you might find it more moist if you use two pans.  Hope you enjoy this family favorite!   

Hawaiian Parties Indoor and Out

Okay, so we've been going through my mother-in-law's home sorting through everything for her sale and I found this booklet that was courtesy of Dole Pineapple and Kikkoman Soy & Teriyaki Sauces back in 1973.  I would imagine one could pick a copy up at their local grocery store when purchasing the Dole and Kikkoman products.  Fun!  It is full of wonderful recipes, a story on Luau's with great ideas for your Luau and much more.  I would like to share it with you here today.  Enjoy!  To save each page, click on the first image.  The image will open larger for you.  Then right click on the larger image.  Click on "Save Image As" and a window will open for you to save the image to your computer. Do this for each image below.