SAVORY CARROTS
1 cup Sliced carrots
? cup Chopped onions
? cup Chopped celery
? cup Chopped green pepper
1 Tbl. Butter
To taste Seasoned salt
To taste Pepper
1 tsp. Minced fresh summer savory
OR
1/8 tsp. Dried summer savory
Combine all ingredients in saucepan with a little water. Cover and simmer until tender
Yield: 2 to 3 servings
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For cooking classes, click on the calendar icon and contact me for addtional details.
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Savory Carrots
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SUPERB AMBROSIA SALAD
1/2 cup Mayonnaise
8 oz. Yogurt, vanilla or plain
1 can (30 oz.) Fruit cocktail, well drained
1 can (20oz.) Pineapple chucks, well drained
1 can (4oz.) Shredded coconut (or bagged – 1/2 to 1 cup as desired)
1/2 cup Raisins
In large bowl fold mayonnaise into yogurt. Fold in remaining ingredients.
Cover.
Chill at least 2 hours.
Yield: 6 servings
This a very quick and well liked recipe I have served for many years.
Creative Cooking
By
Lydia Critchley
Creativecook@creativecookingbylydia.com
Click on the calendar icon for my cooking class schedule. Contact me for more information or questions or leave comments.
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Superb Ambrosia Salad
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WAGONS
2 Celery ribs
12 Toothpicks
16 Carrot rounds
1/2 cup Peanut butter (creamy or chunky), cheese spread, or ranch dressing
20 Raisins
Cut celery ribs crosswise into two pieces each, about 3 inches long. Push toothpicks through sides of celery to form “axles” for four wheels. Fill celery wagon with peanut butter, cheese, or dressing. Stick carrot wheels on the ends of toothpicks. Cover tips with raisins. Stick a toothpick into the end of the celery at a 45-degree angle to form wagon handle. Cover tip with a raisin.
Be careful with the toothpicks when little children are eating this.
Yield 4 wagons
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” link. For additonal details, contact me at the above email address or leave a message.
BEAN BURRITO
1 cup Cooked or canned pinto beans
1 handful Lettuce
2 large Flour tortillas (if using soft, skip step 2)
1/4 Onion, chopped
1 1/2 cups Grated cheddar cheese
1/2 Tomato, chopped
1/2 cup Sour cream
1/4 cup Salsa or picante sauce
1. Preheat the oven to 300?F.
2. Drain the beans, and tear the lettuce into small pieces that can fit in your mouth.
3. Soften the tortillas in the microwave. To do that, sandwich the tortillas between two dampened paper towels, and microwave on full power for 10 seconds.
4. Put a couple of spoonfuls of beans in the middle of each tortilla, and sprinkle some onions on the beans.
5. Roll the tortilla up, and place it on a baking sheet. Sprinkle the cheese on top of the tortilla, and cover with aluminum foil.
6. Heat in the oven until the cheese melts (10 to 15 minutes). (Or microwave on high until the cheese melts and the burrito is hot.). Sprinkle the hot burrito with chopped onions, lettuce, and tomato. Serve with sour cream and salsa or picante sauce.
Yield: 2 Servings
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
For class information, click on the “Calendar” icon. For more details, contact me at the above email address or leave a message.
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Bean Burritos
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ALMOND HAM ROLLUPS
1 – 8oz. Cream cheese
2 Tbl. Mayonnaise
1 tsp. Onion, minced
1 tsp. Worcestershire sauce
1/4 tsp. Dry mustard
1/4 tsp. Paprika
1/8 tsp. Pepper
1/8 tsp. Hot sauce
1 Tbl. Almonds, toasted, chopped
12 oz. Ham, thinly sliced
Combine all except ham. Mix well. Spread 1 Tbl. of mixture on each slice of ham, roll up (starting at the long end if rectangular slices) to form logs. Wrap well. Refrigerate overnight preferably and slice before serving.
Creative Cooking
By
Lydia Critchley
creativecoook@creativecookingbylydia.com
For class information, click on the “Calendar” link. For more details, contact me at the above email or by leaving a message.
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Almond Ham Rollups
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Mix the whipped cream with powdered sugar to keep it up longer or place it in a seive or strainer so the buttermilk can drain off if prepared ahead of serving time.
For class information, click on the “Calendar” link. For additional information, I can be reached via a message you leave or at: creativecook@creativecookingbylydia.com.
Stubborn stains can be removed by boiling 2 tablespoons of baking soda, 1/2 cup vinegar, and 1 cup water for 10 minutes. Reseason with salad/vegetable oil.
For class information, click on the “Calendar” link or contact me with any questions at creativecook@creative cooking.com or leave a message.
Do not use soap and water!!! You may cause permanent discoloration. Sprinkle fresh stains with table salt to absorb some of the stain. Sponge with club soda. Blot thoroughly. Allow to dry before laundering.
To view class information, click on the “Calendar” link. Contact me at the email address below for additional information.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
Heat the milk and butter before adding to mashed potatoes for fluffy potatoes.
Rinse potatoes before allowing to stand, if you intend to prepare ahead for cooking later. They will not turn dark if rinsed, keep immersed in cold water, also lemon juice can be added to maintain the white color. The lemon flavor will not be noticed, since you will only use a little lemon juice.
If using new potatoes, cook in hot water, if using old potatoes, start cooking in cold water.
Add egg whites, when mashing potatoes, that have been slightly beaten for lighter potoatoes.
Add a pinch of baking powder with the milk and margarine or butter to the potatoes when whipping them to keep them light.
To reduce calories, use chicken broth or skim milk instead of butter and whole milk in whipped potatoes.
For the single person, a ricer makes quick mashed potatoes.
For a tasty addition, I like to whip in sour cream and chopped chives or sour cream that has chives already in it.
For class information, click on the “Calendar” link. You can reach me with questions at the email address below.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia.com
BAKED MEAT BALLS
1 Egg
1/4 cup Milk
1 2 tsp. Instant minced onion
1 2 slices Bread, cubed
1 tsp. Salt
1/8 tsp. Pepper
1 lb. Ground beef
Heat oven to 350 (mod.). Beat egg and milk. Stir in onion, bread, and seasonings. Add beef and mix well. Shape into balls, using 1/3 cup mixture for each ball. Place in shallow pan. Bake 30 to 40 minutes.
Yield: About 7 meat balls
For class information, click on the “Calendar” link. For questions, I can be contacted at the email address below.
Creative Cooking
By
Lydia Critchley
creativecook@creativecookingbylydia
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Baked Meat Balls
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