Friday, January 23, 2009
Wednesday, January 21, 2009
SAUCE FOR SWISS STEAK
2 c. tomato sauce
2 c. tomatoes
1 c. ketchup
1 1/2 bay leaves
1 1/2 tbsp. brown sugar
1/2 tsp. thyme
1/4 tsp. garlic salt
1/4 tsp. marjoram
strips of green pepper
3 c. water
Combine ingredients and pour over steak in a casserole dish. Bake, covered, at approximately 325 t0 350F for a couple of hours.
I used round steak that I pounded with my pampered chef tenderizer, and did it in the crockpot till the steak was soft. Really nice flavour.
Tuesday, January 13, 2009
Here are the rules for getting tagged!
~ Link to the person who tagged you and add a pic from their shop
~ Post the rules on your blog
~ Write six random things about yourself
~ Tag six people at the end of your post and link to them
~ Let each person know they've been tagged
Six random things about me:
#1. My computer got a virus on the weekend. Would really like to have a "chat" with the person who invented it!!!
#2. Get my hair cut every 9 months, if it needs it or not. Hubby likes long hair, mine is just past my waist, so get 4 inches cut off once a year.
#3. Featuring 2 crafters/artists on my regular blog every week. Having a blast!!!
#4. Having a hard time coming up with 6 random things about me!!
#5. Didn't have to drive school bus today - school was cancelled due to the -43 degrees this morning. YIPEE!!!!!!!!
#6. I am going to have someone design an award that everyone understands!! Being tagged is easier then getting an award that you don't understand.
These are the blogs I'm tagging:
Clear Lake Creations
Fire House Jewelry
Maggie Mags Art
Luv My Monkeys
The Prim Pantry
Please go check them all out!! They are awesome blogs. Thanks so much for the tag - now off to do some tagging myself.
Thursday, January 8, 2009
Monday, January 5, 2009
Sunday, January 4, 2009
In a large bowl, combine above ingredients. Cover and refridgerate for 1 hour.
In a 8" nonstick skillet, melt 1 tsp. butter. Stir batter; pour about 2 tablespoons into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack.
In a saucepan, combine rhubarb, water, sugar, lemon peel and salt; bring to a boil. Reduce heat. Cook, uncovered, over medium heat until rhubarb is soft, about 10-15 minutes. Remove from the heat and let stand for 5 minutes. Stir in strawberries, lemon juice and cinnamon. Add food coloring if desired.
I used strawberry/rhubarb pie filling this morning, but I do make the sauce from scratch in the summer when I have access to fresh fruit. We've also used apple, or cherry, or blueberry piefilling. I have a crepe pan, so I use quite a bit more batter than the 2 tbsp. the recipe calls for.
Saturday, January 3, 2009