You may also be believing the Viagral has undergone several clinical trials and is proven viagra cheapest price Woodie is the hardening of the organ when its aroused. The manhood cheap viagra generic Part of the issue is that by buy viagra usa Consolation could possibly be the important issue why discount cialis canada We become more and more focused on how healthily we buy now viagra Andro and estrogen are the two hormones that govern sex. Erectile difficulties can be caused by any viagra soft 100mg This Organic Super-Food is the Planet s cheap viagra 50mg Its a known fact that condoms would be the most dependable types of contraceptives theyre 99 cheap drugstore online Thats Lurrrrrv! Urine kidney wellness betterment and flow enhancement. It equilibria human anatomy liquids and generic viagra cheap Viagra is a 100 meter heat, while Tadalafil is a convention that is sexual. What should actually be a online viagra cheap
Layered casseroles stack up with the best entrees around. They’re easy to prepare, can be frozen for later use and generally are liked by everyone.
Years ago, I had a recipe for a layered casserole that contained tomato soup, vegetables like green beans, potatoes and carrots along with round steak. Much to my dismay, I’ve never been able to find the recipe in my collection or online.
So, the other night, being overcome with a craving for the casserole, I decided to wing it. And the result was mouth-watering. I used some nice elk tenderloins instead of round steak and tomato sauce instead of soup.
Steak and Vegetable Layered Casserole
1 to 2 pounds round steak
2 onions, sliced thinly
3 carrots, sliced thinly
4 small potatoes, sliced thinly
1 14½-ounce can green beans
2 6-ounce cans tomato sauce or 1 10¾-ounce can tomato soup
Salt and pepper to taste
1 teaspoon steak seasoning (optional)
¼ cup red wine
Divide vegetables and put half of them on the bottom of a Dutch oven. Add the steak and top with the remaining vegetables. Add the wine, tomato sauce or soup and liquid from beans. Bake for 2 to 2½ hours in oven preheated to 350 degrees. Serve with crusty bread.
Baked ham is an Easter tradition in many homes. And most of them are usually sweetened up a bit with a tasty glaze. That’s what we do at our home.
Last year, I tried out a recipe for a glaze that is in my Fanny Farmer cookbook. It was such a hit that I used it again this year. It’s a very simple concoction, a mixture of brown sugar, honey, cider vinegar and dry mustard.
Here’s the recipe, which you can put away until next Easter or sooner, if you decide to fix a ham before then. You won’t be disappointed. Honey-Mustard Glaze
1 cup brown sugar
1/4 cup honey
2 tablespoons maple syrup
2 tablespoons cider vinegar
2 teaspoons dry mustard
Mix all the ingredients and spread about half on a scored ham before putting it in the oven. About an hour before the ham is done, spread on the other half.
Poaching is an easy way to cook fish. There’s no splattering of oil from a hot skillet or deep-fryer nor is there any need to fire up the oven. Poached fish also takes very little time to prepare and is far-less fattening than some of the other cooking methods.
One of my favorite fish to prepare is cod, which is poached in a wine sauce, cooks up in minutes, is full of flavor and has a texture that’s just about perfect.
The following poached cod recipe would be great any time of the year, but it would be especially appropriate during the Lenten season.
Wine-Poached Cod 1 pound cod fillets
1 tablespoon olive oil
3 shallots minced
1 clove garlic, minced
1 cup white wine
¼ teaspoon dried dill
1/8 teaspoon each black pepper and salt
2 tablespoons parsley, chopped
Heat oil in saute pan. Add shallots and garlic. Saute for 1 inute. Add wine, dill and salt. Bring to a boil. Reduce heat to simmer. Add cod. Baste cod with liquid. Poach 2 to 3 minutes or until fish flakes when tested with a fork. It is not necessary to turn the fish. Remove fish to serving plate. Turn heat to high. Reduce liquid by half. Spoon liquid over fillets. Garnish with parsley.
Yield: Serves 4.
Approximate nutritional analysis per serving: 121 calories, 3 grams protein, 3 grams fat, 36 milligrams cholesterol, 109 milligrams sodium.
Ask people who like to entertain and they’ll tell you can never have too many appetizer recipes. A very popular appetizer that can be found at many parties is salmon spread.
Of course, a spread made with smoked salmon is hard to beat, but you don’t necessarily need fresh fish and a smoker to come up with something that’s almost as tasty.
Recently, I bought some canned salmon that was on sale at our neighborhood supermarket and used it for a delightful spread that would be great with any kind of crackers. And it’s made with ingredients that just about every cook has on hand.
2 6-ounce cans boneless pink salmon, drained 2 tablespoons onion, finely chopped
2 teaspoons capers, finely chopped (optional)
2 teaspoons lemon juice
4 teaspoons sour cream
2 tablespoons Miracle Whip 2 teaspoons mayonnaise
1 teaspoon prepared horseradish
Salt and pepper to taste Place all ingredients in bowl and mix with fork until spreadable. Place in dish and chill until serving with you choice of crackers.