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A Taste of Glory!
Dedicated to My Beautiful Mom, Amyie W. McCaw
Shirleen Mitchell
I apologize for not updating the recipes sooner but early January my mom went home to be with the Lord. She loved to cook and is the best cook that I've ever known. No one prepares meal as she did mixing the best ingredients with love and wisdom, her meals were delicious as well as plentiful. I am dedicating this site to her because she was and still is my inspiration. I will share with you a dish or dessert (with variation) that she taught me to prepare each time this site is updated. Please pray for me and my family during our time of bereavement.
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Main Dishes
It's hot out, so we want to spend less time in the kitchen. Here's a few quick cool dishes.
Pinwheels
1 lb. your favorite deli meat, thinly sliced 4 flour tortilla
3 Tbs. mayonnaise 1 c. shredded cheddar cheese
8 oz. pkg. softened vegetable cream cheese 1 small onion, thinly sliced
10 leaves of green leaf lettuce salt and pepper to taste
1 medium tomato, finely chopped
Place each tortilla on a sheet of plastic wrap. Mix soft cream cheese with mayonnaise, spread on one side of each tortilla. Top with cheese, onion and tomato. Evenly layer on deli meat and lettuce, season with salt and pepper. Roll up tightly and wrap in plastic wrap. Refrigerate at least 45 minutes, unwrap and cut into 1 1/2 pieces and discard the end pieces. Yields 30 -32.
Serve with potato salad and carrot sticks.
Pan Pizza
1lb. thawed pizza dough 1 tsp. onion powder
1 can (8oz.) tomato sauce 1 small can tomato paste
1 tsp. dried oregano 1 1/2 c. of bell pepper, diced
2 c. of shredded mozzarella cheese 1 tsp. garlic powder
5 oz. ground beef 1 medium tomato, diced
4 oz. sliced pepperoni 1/2 c. mushrooms, sliced
This is a dish that your children can help you to prepare. Preheat oven 400 degrees. Grease an 8 inch round skillet. Press dough into skillet,set aside. Cook ground beef over medium heat, drain off excess. In a medium bowl combine tomato sauce, paste, onion powder, garlic, and oregano. Spread over pizza dough leaving 1/2 border, sprinkle diced tomato and 1 1/4 cup of mozzarella over pizza. Place the mushroom, ground beef, pepperoni bell pepper and remaining mozzarella in equal sections on the pizza. Bake on bottom rack for 12 - 15 minutes.
Antipasto Salad
2 cups of chick- peas 1/2 lb. cubed salami
6 oz. cubed mozzarella cheese 12 stuffed olives
1 head of lettuce, torn into bit size pieces 1 onion finely chopped
1 medium tomato chopped 1 medium bell pepper sliced
6 Tbs. olive oil 5 Tbs. wine vinegar
salt & pepper 1 Tbs. Italian seasons
In a large bowl, combine all ingredients except oil. vinegar and seasonings. In a food processor, blend oil, vinegar and seasonings. Pour over chick pea and toss. serve chilled.
Crispy Parmesan Chicken Fingers
3/4 c. bread crumbs 1/4 tsp. seasoning salt
1/3 c. grated Parmesan cheese 1/2 tsp. paprika
3 Tbsp. evaporated milk 3 Tbsp. cooking oil
3lbs. chicken strips
Heat oven to 375 degrees. Mix dry ingredients together. Blend milk and oil. Dip washed chicken strips in milk mixture, then in bread crumbs. Place in baking pan and bake for 30 - 45 minutes. Serve with warmed barbecue, honey mustard or marinara sauce. Goes well with a tossed salad or macaroni and cheese.
Lemon Ice
4 c. crushed ice 3/4 c. cold water 4 Tbsp. frozen presweetened lemonade
Put all ingredients in blender for 15 seconds. Pour into chilled glasses. Makes 4 servings.
BLT Sandwiches
1 lb. bacon 6 lettuce leaves 1 med. tomato, sliced
12 slices of whole wheat bread mayonnaise
Cook bacon until crispy, drain on paper towel. Spread mayonnaise on one side of bread, layer lettuce, tomato and bacon on each Sandwich. Sprinkle salt, pepper and a pinch of sugar (my mom's secret) on each sandwich. Enjoy!
Pistachio Cake
1 pkg. butter cake mix 1 c. orange juice
1 pkg. instant pistachio pudding mix 1/2 stick butter
1/2 c. oil 4 eggs
Filling:
1 pkg. instant pistachio pudding mix 2 cups of milk 1 (8oz.) whipped cream
Prepare pudding according to directions on package, fold in whipped cream.
Preheat oven 350 degrees. Mix all ingredients together, grease and flour bundt pan. Bake for 60 minutes. Remove from pan, let cool completely. Prepare filling. Split cake into three layers and spread filling in between layers. Refrigerate 1 hour before serving.
Cool Lemon Velvet
Crust:
2 1/2 c. graham cracker crumbs 2/3 c. butter, melted
Filling:
2 (8 oz.) pkgs. cream cheese, softened 1 c. sugar
2 Tbsp. milk 2 Tbsp. grated lemon rind
1 c. chopped nuts (your preference) 2 c. whipped cream
Combine cookie crumbs with melted butter. Press onto the bottom of a 13 x 9 inch pan. In a bowl, combine cream cheese, sugar, milk and lemon rind; mix until smooth. Fold in 3/4 cup nuts and whipped cream. Spread mixture over crust, sprinkle remaining nuts on top, freeze for 1 hour. Garnish with lemon slices and graham cracker crumbs, cut into squares. Yields 20.
Spiced Ice Tea
1 c. sugar 1 c. water 1 whole nutmeg 2 sticks of cinnamon
1 orange 12 cloves 2 c. orange juice 1/4 c. lemon juice
3 c. liquid iced tea
Put sugar, water, nutmeg and cinnamon sticks in a saucepan. Simmer for 15 minutes. Stud orange with cloves and add. Cover and set for 30 minutes. Add orange and lemon juice and liquid iced tea. Stir add more sugar to taste if needed. Serve in tall glasses over ice. Makes 12 glasses.
Are you out there?
I'd like to hear from you!
If you try a recipe from our site and would like to comment
or want to share successful recipes and/or cooking tips on our web,
contact me: Shirleen@hearministries.net. (your name will accompany
the comment, recipe or cooking tip).
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