Monday, January 7, 2008
You Gotta Have It
Yesterday I promised some more pictures of my new Press and Vac.
It works so great and I got lots of ideas yesterday for more ways to use it. Freezer space in RVs is at a premium and these would definitely save space. You can buy it at Wal Mart $8.68 and found in the ziplock bag section of the grocery.
Thought today I would share a couple of my favorite recipes with you. Here is one we made in the restaurant. It was a big hit!!
Barbecue Beef Cups
1 lb. ground beef
1/2 c. shredded beef (I use left over pot roast)
1 clove garlic, crushed if desired
1/2 c. barbecue sauce
1/2 c. shredded Cheddar cheese
Heat oven to 400 degrees. Prepare biscuit cups, (recipe follows). Cook and stir ground beef, onion, and garlic in a 10 inch skillet over medium heat until beef is brown. Drain. Stir in barbecue sauce and heat through. Spoon beef mixture into cups. Sprinkle with cheese. Bake until crust is golden brown, about 15 minutes.
2 c. Bisquick making mix
1/2 c. cold water
Mix baking mix and water together until soft dough forms. Beat vigorously 20 strokes. Drop by teaspoonfuls into 12 ungreased muffin cups. Press dough on bottom and up sides with floured hands
Now I can see making these and putting them in Seal and Vac Bags. Freeze. They would be excellent heated in microwave for a quick lunch or for dinner on a traveling day.
This is one I made last summer and everyone loved it.
1 pkg. Hidden Ranch dry salad dressing mix
1 c. sour cream
1 c. mayonnaise
1 (9 inch) pan cornbread, crumbled
2 (16 oz.) cans pinto beans, drained
3 lg. tomatoes, chopped
1/2 c. chopped green pepper
1/2 c. chopped green onions
2 c. shredded cheddar cheese
10 slices bacon, cooked and crumbled
2 (17 oz.) cans whole kernel corn, drained
Combine salad dressing mix, sour cream and mayonnaise; set aside. Place half of crumbled cornbread in bottom of large serving bowl. Top with half of beans
In a medium bowl, combine tomatoes, pepper and onions; layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers using remaining ingredients. Cover and chill 2-3 hours before serving.
Sunrise Today 7:37 AM
Sunset Today 4:15 PM
COME ON Spring!!!!!!!!!!!
And in the words of my father "That's it for today".
Posted by Jenny Johnson at 7:53 PM