Scrumptious Sunday: Beans and Stew

Scrumptious Sunday
Hosted by Mercedes Rocks
http://mercedesrocks.wordpress.com/
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EASY BEEF STEW
1 lb. stew meat, cubed
1 can cream of mushroom soup
1 can French onion soup

In Dutch oven pot with lid, place raw meat and soups. Stir and mix well. Do not add water. Place in oven at 350 degrees for 3-4 hours, stir occasionally. Cook until tender and thickness of gravy wanted. Serve with mashed potatoes or noodles. It’s easy and good.

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GREEN BEAN CASSEROLE
30 ounces green beans, canned, drained*
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper

Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.

Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Scrumptious Sunday: Bread

Scrumptious Sunday Week #29
Hosted by Mercedes Rocks
http://mercedesrocks.wordpress.com/

Monkey Bread
4 cans refrigerated biscuits
1 cup packed brown sugar
1 1/2 sticks butter (3/4 cup)
1/2 cup white sugar
2 tablespoons cinnamon
1/2 cup raisins (these are optional, it’s great with or without them)

Directions:
Preheat oven to 350 degrees F and grease a 9-10 inch tube pan. Mix white sugar and cinnamon in a medium sized plastic bag. Cut the biscuits into halves or quarters and place six to eight biscuit pieces in the sugar cinnamon mix. Shake well.

Arrange pieces in the bottom of the greased pan. Continue layering until all the biscuit pieces are coated and in the pan. If you are using raisins, place them among the biscuit pieces as you are layering.

In a small saucepan, melt the butter with the brown sugar over medium heat. Boil for 1 minute. Pour over the layered biscuits. Bake for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Pull apart and enjoy!

Icing Ingredients:
1/2 pound cream cheese
1/2 pound butter
1 pound powdered sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

Icing Directions:
Allow cream cheese and butter to get to room temperature. Beat butter and cream cheese together in a large bowl with a mixer. Slowly add in the pound of powdered sugar. After all the powdered sugar is added mix for 12 minutes (do not mix less than that). When almost done, add in the extract and lemon juice.

Scrumptious Sunday: Rice

Scrumptious Sunday Week #28
Hosted by Mercedes Rocks
http://mercedesrocks.wordpress.com/
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Mushroom Fried Rice
1 1/2 cups long-grain rice
3 tablespoons cooking oil
1/2 pound cremini mushrooms, sliced thin
1/2 pound shiitake mushrooms, stems removed, caps sliced
1/2 pound white mushrooms, sliced thin
1/4 teaspoon dried red-pepper flakes
1 tablespoon grated fresh ginger
6 scallions including green tops, sliced thin
1/2 teaspoon salt
1/4 cup soy sauce
1/2 cup frozen peas
1 teaspoon Asian sesame oil

1. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain the rice and set aside to cool.

2. Meanwhile, in a large nonstick frying pan or wok, heat 1 tablespoon of the cooking oil over moderately high heat. Add half the mushrooms and cook, stirring frequently, until the mushrooms are tender and golden, about 5 minutes. Transfer to a plate. Repeat with the remaining mushrooms and another tablespoon of the cooking oil. Add these mushrooms to the plate.

3. In the same frying pan, heat the remaining tablespoon of cooking oil over moderate heat. Add the red-pepper flakes, ginger, and scallions and cook, stirring, until fragrant, about 30 seconds. Increase the heat to moderately high and add the rice, salt, and soy sauce. Cook, stirring, for 2 minutes and then add the peas and mushrooms. Cook, stirring, until everything’s warm, another 1 to 2 minutes. Remove the pan from the heat and stir in the sesame oil.

Scrumptious Sunday: Frozen Treats

Scrumptious Sunday Week #27
Hosted by Mercedes Rocks
http://mercedesrocks.wordpress.com/
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Kool-Aid Sherbet
1 cup sugar
1 (.13 ounce) envelope unsweetened orange soft drink mix or flavor of your choice
3 cups milk

1. In a bowl, stir sugar, soft drink mix and milk until sugar is dissolved. Pour into a shallow freezer container; cover and freeze for 1 hour or until slightly thickened. Transfer to a mixing bowl, beat until smooth. Return to freezer container; cover and freeze until firm. Remove from the freezer 20 minutes before serving.

Scrumptious Sunday: Appetizers

Scrumptious Sunday Week #26
Hosted by Mercedes Rocks
http://mercedesrocks.wordpress.com/
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Bacon Wrapped Shrimp

6 large shrimp
2 ounces Jack cheese, shredded
6 slices thick cut bacon

Peel shrimp, leaving shell on tail segments. Devein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.

Makes 6 appetizers or 1 main dish serving.

Variation:
Shrimp may also be deep fried. Skewer as directed, but leave some space between each shrimp. Coat with seasoned cracker crumbs. Deep fry until cooked through.

Serve with cocktail sauce

Scrumptious Sunday: Peaches

Scrumptious Sunday Week #25
Hosted by Mercedes Rocks
Theme: Peaches (National Peach Month)
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EASY PEACH COBBLER

1 c. flour
1 c. sugar
1 1/2 tsp. baking powder
1 stick butter
3/4 to 1 c. milk
1 lg. can sliced peaches
1 tsp. cinnamon (optional)
3 tbsp. sugar (optional)

Melt butter in a 2 quart casserole dish in 375 degree oven while combining flour, sugar, and baking powder. Add milk to the dry ingredients and stir until blended. (Method 1) : Pour the batter into the melted butter; dribble peach juice into the mixture and add peaches. Sprinkle top with cinnamon and sugar. Bake 30 to 40 minutes at 375 degrees. (Method 2) : Arrange peaches and juice in melted butter. Drizzle batter back and forth over fruit. Bake 30 to 45 minutes or until golden brown.

Scrumptious Sunday: Fish

Hosted by Mercedes Rocks
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Tuna Noodle Casserole

1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (optional)

1 cup milk
1 cup shredded sharp Cheddar cheese
1 (6 ounce) can tuna, drained
1 (15 ounce) can peas, drained

Preheat oven to 350 degrees F. Coat a 2 quart casserole dish with cooking spray.
In a large pot of salted water, boil noodles until done and drain well. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish. Bake in preheated oven for 30 minutes.

Scrumptious Sunday: Watermelon

Scrumptious Sunday – Hosted by Mercedes Rocks

National Watermelon Month

How to Cut a Watermelon – http://www.wikihow.com/Cut-a-Watermelon
Watermelon Fact Sheet – http://www.uga.edu/vegetable/watermelon.html
Types of Watermelon – http://www.watermelon.org/retailers_information-types.asp

Sweet Watermelon Ice

* 3 cups fresh watermelon juice
* 3 Tablespoons sugar
* 2 Tablespoons freshly squeezed lemon juice

Pour the watermelon juice into a shallow glass baking dish. Add the sugar and lemon juice and stir well. Place the dish in the freezer and chill.

Remove the pan every 1/2 hour and stir. The juice will form light, grainy ice crystals as it freezes. Repeat this process until the juice is fully frozen, about 4 hours, depending on the temperature of your freezer. You can also use an ice cream machine, following the manufacturer’s directions.

Serve immediately, or store in the freezer in a covered container up to several weeks.

Scrumptious Sunday: Picnic

Scrumptious Sunday Week #22
Theme: Picnic (National Picnic Month)
Hosted by Mercedes Rocks

Picnics are a fabulous way to spend a summer afternoon: lounging in the grass, enjoying the scenery and eating favorite foods. Keep these simple tips in mind to ensure your day is all about rest and relaxation.

* Freeze drinks the night before. Not only will your drinks stay cold the next day, they’ll help keep your food chilled.
* To keep your picnic festive, bring a colorful and comfortable blanket. Extra towels can serve as pillows when sunbathing or napping.
* Set up your picnic in the shade.
* Although baskets can be quite stylish, a cooler packed with ice is safer.
* Make sure foods that are meant to be served cold are thoroughly cooled before packing.
* If you’re driving, transport your cooler in the air-conditioned car, not in the trunk.
* Throw away any food that’s been out of the cooler for more than an hour.

When packing a picnic, don’t forget these essentials:
* Blanket
* Insect repellent
* Napkins
* Plates
* Silverware
* Serving utensils
* Cups and wine glasses
* Corkscrew or bottle opener
* Paring knife
* Cutting Board
* Condiments
* Damp wipes or cloths for washing up
* Garbage bag

Source

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Peanut Butter Wrap Recipe
* 2 tablespoons peanut butter
* 10 inches flour tortillas
* 1/2 cup chopped apple
* 1 teaspoon brown sugar
* 1/4 teaspoon cinnamon

Spread tortilla with peanut butter. Scatter the apple on top. Combine the brown sugar and cinnamon and sprinkle over apples. Roll up tightly and wrap with plastic wrap. Chill 1 hours

Scrumptious Sunday: Citrus Salad

This was shared with me from my boyfriend’s mother…it is delicious!

Citrus Salad
1 5oz package sweet baby greens (or whatever lettuce you like)
1/4 cup red onion sliced thinly
1 naval orange, sectioned
1 ruby red grapefruit, sectioned
1 ripe avocado, sliced

Orange Vinaigrette
Whisk together:
1/4 cup orange juice
1/2 tsp sugar
1/8 tsp salt
1 tsp grated orange zest
1 tsp white wine vinegar
1/4 tsp Dijon mustard
1 Tbsp extra virgin olive oil

VISIT MORE SCRUMPTIOUS SUNDAY PARTICIPANTS….HERE