I Know This isn't a Recipe Forum...but Looking for Help from my DIS Friends...

[wishuponastarforever]

Originally posted by stinkerbelle
There are a few things I wish my mother had taught me.

1. How to fold a fitted sheet so that it doesn't look like one big ball of material.

Ha - that's funny - My daughter was the one who taught me how to fold sheets.



What a thoughtful gift for your daugter. I hope these help:


EASY CHICKEN POT PIE

List of Ingredients:
2 cans of Veg-All (drain and retain liquid)
2 cans of cream of chicken soup
2 chicken breasts cut into bite-size pieces (or can of chicken)
2 medium potatoes, diced
1 onion, diced
One Pillsbury pie crust.


Simmer mixed vegetables, potato and onion in reserved liquid.
Add water if necessary
Add chicken soup and chicken
Add more liquid until juicy
Pour into 13x9x2 dish
Cover with Pillsbury pie crust
Bake 350 degrees until it bubbles and browns



GUACAMOLE

List of Ingredients:
5 avocados
1 clove of garlic
1 to 2 tomatoes
1/2 bunch fresh cilantro
squirt of lime and a squirt of lemon juice
salt and pepper to taste
1 tomatillo
3 fresh jalapenos
1 teaspoon vinegar
optional extras: habanera pepper, banana pepper and extra tomatillo

Blend all ingredients
Serve with tortilla chips


LEMONADE PIE (very easy)
List of Ingredients
1 graham cracker pie crust
1 small can of frozen pink lemonade
1 small cool whip
1 can Eagle condensed milk

Mix all ingredients
Place into pie shell
Chill 3 hours or more


SQUASH BOATS
List of Ingredients:
4 yellow neck squash
1 small onion, thinly chopped
salt and pepper to taste
grated cheddar cheese
slices of any or several cheeses cut into strips

Par boil squash
cut squash lenghthwise and scoop out center into a bowl
chop onion and add to squash in bowl
add salt, pepper and top with cheeses
place in shallow baking dish
bake 350 degrees until hot and bubbly

 

[mrsv98]

OK, since I have stolen some of these recipes, I had better contribute!

Banana Bread, passed down thru generations:

Ingredients:

3 very ripe bananas
1/2 C shortening
1 1/2 C sugar (I actually use less, the darker the banana, the less sugar)
2 eggs
1 3/4 C flour
1/4 t baking powder
1 t salt
1/3 cup milk

Directions:

Cream shortening and sugar. Add the eggs. Combine dry ingredients. Alternate adding milk and dry mixture. Fold in the bananas. Pour into a well greased loaf pan. Bake at 350 degrees for 45-60 mins or until a toothpick inserted in the center comes out clean.


VERY easy Baked Salmon

Ingredients
whole 3 - 4 lb salmon (I actually use salmon fillets, middle cut)
2 tbsps butter
4 slices lemon
salt and pepper to taste

Method

Lay salmon on sheet of tinfoil, shiny side up. If needed, crimp 2 sheets together. Dot salmon with butter, put butter, lemons, salt and pepper inside body. (With steaks or pieces, lay lemon slices on top, salt and pepper to taste.) Fold foil tightly over contents, crimp ends to make airtight seal. Place in shallow metal pan or ovenproof dish. Add boiling water to cover bottom of pan, place in oven at 450°F (230°C). When fish cooking time is up, open foil to check doneness. For larger fish, check by pressing fork into flesh near backbone. If flesh flakes and falls away, it's done; if not cook a little longer. Place on plate, garnish with paprika, sprigs of parsley, fresh lemon slices.

Potato-Leek Soup

Potato-leek soup can be served hot or cold. Purée it until smooth and garnish with crème fraîche and chives for a refined presentation. Or leave it chunky and garnish with crumbled bacon for rustic appeal.

Ingredients
4 tablespoons butter
4 cups leeks, thinly sliced (3 to 4 medium leeks)
4 potatoes, peeled and diced (about 8 cups)
6 cups chicken stock
2 cups cream or milk
2 tablespoons salt
1 teaspoon white pepper
4 tablespoons fresh lemon thyme

Directions:
Melt the butter in a large saucepot, add the leeks and potatoes, and cook for 5 minutes. Add the chicken stock and continue cooking for 20 minutes, or until the potatoes are tender. Purée the soup in small batches in a blender or food processor until smooth.Transfer the soup back to the saucepot and stir in the cream, salt, and pepper. Add more cream if you prefer a thinner soup. Place a tablespoon of fresh thyme in each soup bowl and ladle in the soup before serving. Serving Suggestion: Serve the soup with a crisp vegetable salad, a loaf of crusty bread hot from the oven, and a cool glass of Chardonnay. It can also be served cold with a dollop of sour cream or crème fraîche.

Addendum: Make sure the leeks are really clean. They are grown in very sandy soil which gets inbetween all the layers. The best way to clean leeks is to quarter them and dunk them in cold water, letting the dirt fall to the bottom of the sink. Rinse well.

If you want a nice shower gift (or to give an idea to someone) give DD a soup pot and an immersion blender (Emeril calls them thunder sticks ) The stick blender makes creaming soups like this one so easy because you don't have to transfer hot liquid back and forth, and thus cleanup is really easy, too.