Tuna Ranch Casserole

Tuna Ranch Casserole

8 ounces of cooked and drained Pennoni Rigati
1 large plus 1 small can of tuna in water, well drained
1 cup of your favorite ranch dressing
3/4 cup of milk
1/2 tsp seasoned salt
1/2 tsp onion powder
Topping:
1/2 cup of seasoned bread crumbs
1/2 cup of grated Parmesan Cheese
4 Tbls of melted butter
Paprika

Directions:
 
Preheat oven to 350 degrees.
Place the cooked Rigati in a 2 quart casserole.
Stir in the tuna, ranch dressing, milk, seasoned salt and onion powder.
In a small bowl, combine the bread crumbs and cheese. Stir in the melted butter and sprinkle over the top of the casserole. Sprinkle with paprika.
Bake for 30 to 35 minutes or until bubbly.

Honey Rye Bread in Your Bread Machine

This was a great way to use your left over egg yolks.  The bread is so tasty and moist.  To quote Lucy Ricardo, "it's a happy little loaf!"  As you can see, the bread came out tall in the machine. Yours may not.  Hope you enjoy it!


Honey Rye Bread in Your Bread Machine


Add to your bread maker in the order given.


1 cup of warm water

1/8 of a cup of warm milk

1/3 cup of honey

1 1/2 tsp sea salt

3 egg yolks at room temperature

2 cups of bread machine flour

1 cup rye flour

2 tsp yeast

I used the Basic setting on my machine.  Set your crust to light or medium.  I set mine to dark and found it was done before the cycle.  Next time I'll use the light setting.  You can brush melted butter over the top if you desire.  I hope it works out for you!  Let me know in the comments below how yours came out.  Also, I would love to know if you improved or changed the recipe.  Thanks!

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.