Sometimes when we peer into the frig for something good to eat a question service , hmm I wonder if that's still good? Well a good rule of thumb is: If you lose track of how long that food has been in the refrigerator, always remember: If in doubt—throw it out!
For best storage, it’s wise to put hot leftovers into shallow dishes or smaller portions to cool quickly. Wait until steam has stopped rising from food before putting it into the refrigerator so that you don’t heat up your refrigerator.
Remember to choose strong food-storage containers that are clean and in good condition. And opt for covered containers—they’re always a better choice than uncovered bowls or opened cans.
In addition, it’s always important to get the food in the refrigerator within 2 hours after it’s cooked, or sooner if it’s cooled enough.
If food has been left out for longer than 2 hours, don’t put it back in the refrigerator, and don’t keep it for later. It’s not safe to eat. Still not sure? Keep this chart in a handy place. It should give you many of the answers you need to determine how long food can safely be refrigerated.
Refrigerator Storage The following foods will keep only 1 to 2 days in the refrigerator: fresh (raw) ground meats and stew meats gravy and meat broth fresh poultry and fresh fish shrimp, scallops, crayfish and squid shucked clams, mussels and oysters
These foods will keep 3 to 4 days in the refrigerator: fully cooked ham slices cooked meat and meat casseroles cooked chicken and chicken casseroles pizza cooked fish and cooked shellfish
The following will keep 3 to 5 days in the refrigerator: opened packages of luncheon meats or deli meats fully cooked ham portions fresh meat steaks, chops and roasts
The following foods have longer refrigerator-storage times as indicated: fresh eggs in shells — 3 to 5 weeks hard-cooked eggs — 1 week commercial mayonnaise after opening — 2 months opened hard cheese (such as cheddar or Swiss) — 3 to 4 weeks soft cheese (such as Brie or feta), cottage cheese, ricotta and milk — 1 week yogurt — 7 to 14 days
I hope these are useful to you as I've found them to be!
During this holy time of Lent we Catholics are faced with a dilemma from time to time -What to have on Fridays? Well there's the usual -grilled cheese sandwiches and tomato soup, or pancakes with scrambled eggs ,french toast with hash browns,or how about hot tuna sandwiches with jo-jo's? I really enjoy baked Pollock with long grain rice and salad. Then there's tuna salad and egg salad for lunches. I've made lots of veggie pizzas and big salads with baked potatoes .Don't forget about the tuna casseroles or shrimp and scallop pasta,or the shrimp and scallop lasagnas. And of course the calm chowders.
Most of these I make homemade .The hot tuna sandwiches are simply: Buns with drained tuna and mayonnaise(about a tablespoon) and a slice of American cheese. I like to put a dash of dill and pepper in my tuna mix but that is up to you. I foil mine then put them on a cookie sheet in the oven at 350 degrees. I use 2 packages of buns and 2 large cans of tuna for a family of 6 so we can have about 2 each. Check them in about 10 min to see if cheese has melted if so eat if not leave in a few more minutes then check etc..
I think the trick to really good scrambled eggs is to make sure you season them with a little salt and pepper. Eggs can taste pretty bland if you don't .Don't add any oil to them and use a nonstick pan only. I like to add a dash of vanilla and a tablespoon of cinnamon in my french toast and I use a nonstick pan for that however I use a pat of butter also while cooking them. It gives it a real bakery taste.
I scrub as many potatoes as I want to use then I slice them length ways in fours to cook jo jo's. Cover them with a high heat oil like canola oil and fry them on med high to high until golden brown. You can season them with salt and a dash of paprika. I use a ranch style dressing with a cup of sour cream combined in a bowl for the dip. Hash brown are similar only I chop my potatoes up into large cubes ,I like to add a little onion and red pepper to mine while frying. I season it with garlic salt and pepper to taste. Do not add as much oil however it'll make your potatoes soggy,only coat the bottom of you skillet.
My baked Pollock fish is very simple. In a baking dish place your selected fish and season with 2 teaspoons of garlic salt , 2 teaspoons of dill and a teaspoon of lemon pepper.Or whatever you preference is.Pour about a 1/2 cup of milk in the bottom and dot fish with pats of butter use about a 1/2 0f a stick. Fish doesn't take long so check on it in 15-20 min at a temperature of 350 degrees. It should look white in color and firm when you press on it .It should also flake when touched with the fork. I use Uncle Ben long grain rice I love it.
I buy my pizza from Papa Murphy s, it's great and the whole house smells fabulous while it's baking.
I use the Bisquick pancake mix and add whatever I want to put in them usually it's cinnamon.
See my other blogs on the pasta and seafood dishes.
I did find a good recipe for a tuna casserole that I thought was pretty good:
Ingredients
3 cups medium noodles (4 oz.)
1 cup chopped celery
1/4 cup chopped onion
1/4 cup butter
1/4 cup all-purpose flour
2 to 3 Tbsp. Dijon-style mustard
2-1/4 cups milk
1 12-oz. can chunk tuna, drained
1/2 cup bottled roasted red sweet peppers, chopped
Potato chips, optional
Directions
1. Preheat oven to 375 degrees F. In large saucepan cook noodles according to package directions. Drain; return noodles to pan.
2. For sauce, in medium saucepan cook celery and onion in hot butter until tender. Stir in flour, mustard, and 1/4 teaspoon black pepper. Add milk all at once; cook and stir until slightly thickened and bubbly, whisking to remove any lumps.
3. Gently fold sauce, tuna, and peppers into noodles. Transfer to lightly greased 1-1/2-quart baking dish. Top with chips. Bake, uncovered, 30 to 35 minutes or until heated through. Let stand 5 minutes. Serves 4.Bake: 30 minutes
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Acorn squash is so good this time of year I like to cook it like this
Ingredients
1 medium acorn squash, halved
1-1/2 cups water
1/4 cup maple syrup
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
Directions
Scoop out and discard seeds from squash. Place cut side down in a 13-in. x 9-in. baking dish; add water. Bake, uncovered, at 350° for 45 minutes.
Drain water from pan; turn squash cut side up. Combine the syrup, brown sugar, cinnamon, ginger and salt; pour into squash halves. Bake, uncovered, for 10 minutes or until glaze is heated through. Yield: 2 servings.
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Another great veggie casserole to serve is:
Ingredients
1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1-1/4 cups 1% milk
3/4 cup shredded reduced-fat cheddar cheese
1/3 cup grated Parmesan cheese
5 cups frozen broccoli florets, thawed
2-1/4 cups frozen cauliflowerets, thawed
1 cup soft bread crumbs
Butter-flavored cooking spray
Directions
In a saucepan, melt butter. Stir in flour until smooth; gradually add the milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted.
Place vegetables in a 2-qt. baking dish coated with cooking spray. Place bread crumbs in a bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.
Well, may you have a blessed Lent and I know it's not about food but it is sometimes difficult when you are the cook so I hope this helps.
Just because you're short on time doesn't mean that you can't have a fabulous homemade meal or dessert:
Shrimp and Scallops with Angel Hair Pasta
2 lbs of angel hair pasta
2 bags of frozen shrimp and 2 bags of frozen scallops
1 bag of frozen broccoli
1/3 cup of olive oil
1 stick of butter
2 tablespoons of garlic salt
2 tablespoons of parsley
2 teaspoons of pepper
3 teaspoons of basil
1 teaspoon of minced garlic
Fill a big pot with salted water and heat to boil
in a large saucepan heat the oil and the butter on medium low till melted add the minced garlic then turn the heat down so you don't burn the garlic and
add the rest of the seasonings.
Next add the seafood that is thawed. Heat till it is heated through on about a medium heat.Then stir in the broccoli.If it looks like you might need more butter then go ahead and add accordingly.
Add the spaghetti when the water is boiling.Cook til tender then drain.
Serve the seafood/sauce over a nest of cooked angel hair pasta.
If you want add mushrooms to the sauce and grape tomatoes also black olives are good in it.
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Another quick recipe that is a favorite:
Buttery Cinnamon Skillet Apples
1/3 cup of butter
1/2-3/4 cup of sugar
2 tablespoons of corn starch
1 1/2 cup of water
1/4 -1/2 teaspoon of cinnamon
4 medium cooking apples unpeeled,cored and cut in half
In a 10 inch heavy skillet melt butter over medium heat.Stir in sugar and corn starch. Mix well.Add remaining ingredients.Cover and cook over medium heat.
Spoon sauce over apples occasionally until apples are forked tender and sauce is thickened.(12-15 min.).
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Banana sour cream cake
1 pkg. (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas (about 3)
1 cup of Sour Cream
1/4 cup oil
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup (1 stick) butter, softened
1 pkg. (16 oz.) powdered sugar
1 cup finely chopped PLANTERS Walnuts
HEAT oven to 350°F.
BEAT first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.
BAKE 35 min. or until toothpick inserted in center comes out clean. Cool completely.
BEAT cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.
REMOVE cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.
I really can't remember when it snowed so much and was so cold. It's really a blessing to stay in a nice warm home while the weather is so fierce out.It does give me a chance to dig out some of my old recipes and cook them again.
One I have not cooked for a long time is: Spaghetti Carbonara
1 pound spaghetti
2 cups cubed pancetta rind removed
2 teaspoons olive oil
1/4 cup dry white wine or vermouth
4 eggs
1/2 cup freshly grated Parmesan
1/4 cup heavy cream
Freshly ground black pepper
Freshly ground nutmeg
Directions
Put a large pan of water on to boil for the pasta.
In another large pan that will fit the pasta later, cook the pancetta cubes in the oil until crispy but not crunchy. Pour over the white wine or vermouth and let it bubble away so that, after a few minutes, you have a small amount of salty winey syrup left. Take the pan off the heat.
In a bowl, beat together the eggs, Parmesan, cream, and pepper. Cook the pasta according to the packet instructions, but since you want it kept al dente start checking it 2 minutes before end of the recommended cooking time.
When the pasta is done, remove approximately 1/2 cup of the pasta water before draining. Put the pan with the bacon cubes back on the heat and add the drained pasta, tossing well to coat with the syrupy pancetta. Take the pan off the heat again and add the eggs and cheese mixture, swiftly tossing everything to mix. Thin with pasta water, if needed. Grind over some more pepper and grate over the nutmeg to serve.
_____ Or how about Creamed Chipped Beef On Toast_________________________
Ingredients:
2 tablespoons butter
2 tablespoons flour
2 cups milk
1-4 ounce package of chipped beef
Salt and pepper to taste
Directions:
Melt butter in a saucepan over medium heat. Stir in flour until smooth and heat until bubbly.
Gradually stir in milk and continue stirring to keep from getting lumpy.
The mixture-which is white sauce-will gradually thicken.
Add the chipped beef, separating the slices, and keep over low heat about 5 minutes.
Add salt and pepper as desired.
Serve over toast. Recipe makes four serving. ( I DOUBLE THIS)
ONE OF MY FAMILY'S FAVORITE SIDE DISHES IS CHEESY POTATOES ( sorry for yelling but it's that good)
50 min Total: 1 hr 0 min
1/4 cup butter, plus more for dish
1 onion, chopped
1 (16-ounce) container sour cream
1 (10 1/2-ounce) can cream of celery soup
1 (8-ounce) package shredded Cheddar and Monterey Jack cheese blend
1/2 teaspoon garlic powder
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups crushed corn flakes
Directions
Preheat oven to 350 degrees F. Lightly butter a casserole dish.
In a small skillet, melt 1/4 cup of butter over medium heat. Add onion, and cook 3 to 4 minutes, or until soft. Pour mixture into a large bowl. Add the sour cream, cream of celery soup, cheese, garlic powder, hash browns, and salt and pepper. Combine until well blended.
Pour mixture into prepared baking dish. Top evenly with crushed corn flakes and bake for 45 minutes, or until hot and bubbly
Another family favorite is :
Seafood Lasagna
Total Time: 25 min
1/2 cup butter or margarine
2 garlic cloves, finely chopped
1/2 cup Gold Medal® all-purpose flour
2 cups milk
2 cups Progresso® chicken broth (from 32-ounce carton)
2 cups shredded mozzarella cheese (8 ounces)
4 medium green onions, sliced (1/4 cup)
2 tablespoons capers
1 teaspoon dried tarragon leaves
1/2 teaspoon lemon pepper
9 uncooked lasagna noodles
1 cup small curd creamed cottage cheese
1 can (6 ounces) crab meat, drained and cartilage removed
1 can (4 ounces) tiny shrimp, drained
1/2 cup grated Parmesan cheese
1. Heat oven to 350ºF. Melt butter in 3-quart saucepan over low heat. Cook garlic in butter about 1 minute, stirring occasionally, until golden. Stir in flour. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mozzarella cheese, onions, capers, tarragon and lemon pepper. Cook over low heat, stirring constantly, until cheese is melted.
2. Spread one-fourth of the cheese sauce (about 1 1/4 cups) in ungreased rectangular baking dish, 13x9x2 inches; top with 3 uncooked noodles. Spread cottage cheese over noodles. Repeat with one-fourth of the cheese sauce and 3 noodles. Top with crab meat, shrimp, one-fourth of the cheese sauce, the remaining noodles and cheese sauce. Sprinkle with Parmesan cheese.
3. Bake uncovered about 40 minutes or until noodles are tender. Let stand 15 minutes before cutting.
Now I must go and make and make dinner- think tonight it'll be Chicken
I've been too busy these last couple of months that I never blogged the two holidays that are indicative for family feast and treasures.
My Thanksgiving was slightly irregular than in the years past with the usual big family dinner of turkey, homemade noodles, mashed potatoes, corn, rolls, gravy, squash, dressing, and lots of various pies all created with my loving hands.But this year my oldest daughter decided to tackle the feat by herself. However instead of the usual dinner she decided to have an Italian feast something that she is fantastic at and loves to do.We had stuffed manicotti,spaghetti and meatballs .marinara and cheese sauce for the garlic bread, salad,with a fabulous punch with raspberries,strawberries ans blueberries.For dessert we had a rich chocolate cheesecake and a pumpkin cheesecake. wow needless to say none of us could hardly move ,it was sooooo good!!!!!!!!!! The weeks followed with the warmth of the Christmas season and the love of my family near to us especially our little Granddaughter were the usual cookies to bake chocolate chip, chocolate oatmeal.lots of rolled Christmas cookies with icing and decorated for the first year my grand daughter whom I love to have in the kitchen helping stirring and tasting .I think I actually enjoy the bars,brownies and rice krispie treats we make even more than the cookies.
We had a nice Christmas eve dinner with the ravioli casserole,salad,garlic bread and relish tray and I made the turkey and all the trimmings for Christmas.
I find that stuffing my turkey with a lemon cut in half,whole clove of garlic,fresh parsley,and a onion cut in half, really makes the turkey flavorful and moist.I still baste the bird with butter and seasoning. I think what I love most about the holidays is the smells. I have a recipe for a wonderful pot-potpourri..
Sliced apples
Sliced lemons
Sliced oranges
Water
Bay leaves
Whole cloves
Cinnamon sticks
Directions
In a slow-cooker, combine fruit to preferences of smell. Cover in water. Top with bay leaves, whole cloves, and cinnamon sticks. Leave slow-cooker on low.
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. A old recipe for the sugar cookies that I use whether I use it for roll out and cut out cookies or the ball shaped and flatten with a glass kind ,is as follows
SUGAR COOKIES from my MOM
pre heat oven to 350 degrees
3 sticks of butter of margin
2 cups of sugar
2 eggs
2 teaspoons of vanilla
mix until creamy
4 cups of flour
1 teaspoon of baking soda
1 teaspoon of salt
1 teaspoon of cream of tarter-optional
mix into balls of dough
dip a glass bottom in water,then sugar and flatten balls of dough into cookies shapes
Now when I'm going to roll and cut out cookies I like to frig the dough over night then spread flour out on the counter and divide your dough in half in order to work easier with it ,sprinkle the dough with flour also to prevent it from sticking to the rolling pin. If the dough is too sticky then add a little flour to it also.
I use just a half of stick of softened butter,4 cups of powdered sugar , 2 tablespoons of water then you can add whatever color of food dye you want and whatever flavor you want like almond, peppermint ,vanilla ,lemon,or even cherry.
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What is most important during this time is to share kindness and warmth with others.The prayer of St. Andrews reminds me on a daily basis of the extreme kindness that Christ gave to us and that of His most tender Mother and brave Foster-father.
I have so many recipes to post but I must share this one with you first because it's new and so good ! It's one I'll bring to gatherings like Christmas Eve.
RAVIOLI CASSEROLE
You,ll need :
1 PKG. (25 OZ) frozen ravioli (cheese or meat you decide)
1/4 cup butter,cubed
1/4 cup all-purpose flour
1/4 tsp. salt
1/4 tsp. ground nutmeg
2 cups milk
1/4 cup white wine or vegetable broth
1/2 cup minced fresh basil
3 cups (12 oz.) shredded mozzarella cheese divided
3/4 cup grated Parmesan cheese divided
2-1/2 cups marinara or spaghetti sauce
1. cook ravioli according to package directions.
2.Meanwhile, in a large saucepan, melt butter.
Stir in the flour ,salt and nutmeg until smooth;
gradually add milk and wine.
3.Bring to a boil; cook and stir for 1 minute or until
thickened.
4.Remove from heat.Stir in the basil1 cup of mozzarella cheese
and 1/4 cup Parmesan cheese.
5.Drain ravioli; toss with the sauce mixture.
6.Transfer to a greased 13-in.x9-in. baking dish.Top with 1 cup
mozzarella cheese and marinara sauce ; sprinkle with remaining cheeses.
7.Cover and bake at 375 degrees for 30 min.Uncover; bake 5-10 min. longer or until bubbly.Let stand for
15 min. before serving.YIELDS: 8 servings
I double this!!
For tonight's dinner I made Irish stew with dumplings.
I don't really have a recipe per say just what's been handed down .
a large pan like a kettle
You'll need 2 nice steaks or you can be really tradtional and use lamb( I just can't bring myself to eat it.)
a yellow onion or you can use the traditional leeks
1 stick of butter
1/2 cup of wine
beef stock (I usually keep my stock from when I make a roast and then freeze it )
beef granules or you can use bouillon cubes whatever you have on hand
bag of carrots cleaned and chopped
about 6-8 potatoes depending how many you are serving peeled and chopped
salt, pepper, parsley ,bay leafs-2,basil, 1 cup of seasoned flour
more if needed depending how much meat you have.
and a bag of frozen peas
FOR THE DUMPLINGS
2 cups of bisquick
2/3 cup of milk
1. cut the meat into nice bite size pieces
2.chop the onion into small pieces and saute them in the butter until translucent
3.coat the steak in the salt and peppered seasoned flour and sear the meat in the butter and onions until brown on both sides.
Don't worry if the pan gets coated with the flour the wine will deglaze the pan and helps to pull out the flavor from the steak.
4.Remove the meat and add the wine,stirring and scrapping the bottom for a couple of min or until it feels deglazed.
5.Add your stock and water to fill the pot a little more than half full add the granules I say about 2-3 tablespoons or almost the whole bottle of cubes it's not an exact science it goes according to taste and size of pot. Add the meat.Bring to a boil.
6.Add the chopped carrots and chopped potatoes til they are tender then add the peas.
7.Stir the bisquick and milk together and drop by spoonfuls into the boiling soup .Let them boil uncovered for 10 min. then cover for 10 min. Check by cutting one in half to see if it's all the way done in the middle.
I hope this becomes a family favorite also.
With the sun retiring earlier now it seems that us mid-westerners follow suit. By four o'clock there's no longer the bundled little children outdoors. From the street you can see the windows lit and mom's preparing the family's meal.The trees are a stark black against the lavender colored fall sky.A few homes have already started to decorate their homes for Christmas.
Though modern technology has changed and things of that nature however our deepest desires really haven't.We still want a warm home with people to love and good food to share. The brown leaves and new red scarf still brings a smile to our hearts along with the autumn wreath on the front door. It's the time for casseroles and cinnamon rolls ,chili ,cheesy potato soup and goulash not to mention hundreds of other foods that will warm our insides this time of year.
I will start posting all the recipes my family has loved this time of year along with the recently new ones that I've tried and they have enjoyed.
Monkey Bread
(Have no idea why it's called that but this is my daughter Sarah's favorite and requests it on her birthday every year.I also like to serve this on Christmas morning.)
You'll need:
Frozen rolls( Rhodes brand is very good, if you use the Texas style rolls then only use half the bag or you can make 2 dishes.)Thaw at room temp.They should be soft when you drop them in.
3 tablespoons of cinnamon
3/4 cup of white sugar
angel food cake pan
for the syrup you,ll need 3/4 cup of white sugar
1/2 cup of brown sugar
1/4 cup of milk
and one cup of margin or butter
Preheat oven at 350 degrees
1. Mix the cinnamon and sugar together in a bowl.
2.Roll the dough in the sugar mixture
3.'Drop" the rolls into the greased angel food cake pan.
4.Let it rise a little.
5.Just put your dish towel over it and keep in a warm place like a counter by your oven.
6.PUT ON A COOKIE SHEET ESPECIALLY WHEN IN OVEN TO AVOID A MESS!
. While that's rising you can get the syrup ready.
6.Mix the white sugar and brown sugar,milk and butter together in a saucepan.
7.Bring to a boil for 1 minute.
8. Stir
10.Pour over dough before baking.
11.bake for 30 minutes or longer the rolls should top the pan and be a golden brown .
12.Let cool for a little while.
13 Quickly turn upside down on a plate ,so that syrup can drizzle evenly.
You can add walnuts or pecans to the sauce if you like.
The syrup mixture will be very hot because of the brown sugar so be really careful!!!!!!!!!
