Bison Energy Bars?

Now you can get Bison Bars

Sugar Cookies

1 c granulated sugar
1 c butter or margarine, softened
1 egg
1 Tbsp vanilla extract
2 & 1/4 c all purpose flour
1 tsp baking soda
In large bowl, mix sugar & butter, beat in egg & vanilla until light & fluffy.  Mix in flour and baking soda.
Divide dough into halves, shape each half into a roll, about 1 & 1/2 inches in diameter, wrap in wax paper, refrigerate for about 1 hour, until chilled, Preheat oven to 375*F, unwrap rolls & cut into 1/4 inch slices, sprinkle with sugar, place on ungreased pan & bake for 10-12 minutes or till light brown around edges, coo and store in airtight container once cooled.

Beef & Mushroom Lasagna

1 can(10 3/4ox) condensed cream of mushroom soup
1/4 cup milk
1lb. ground beef
2 cups mushroom Italian sauce
9 cooked lasagna noodles
1/2 cup chopped onions
1/2 cup fine chopped celery
1 cup shredded Italian blend or mozzarella cheese

Heat oven to 400*F, stir soup & milk in sm. bowl until smooth.  Cook beef, onions, & celery in skillet over med. high heat till well browned, pour off fat & stir in sauce.  Layer 1/2 beef mix, 3 noodles and 1 cup soup mix in 2 qt. shallow baking dish, top with 3 more noodles, remaining beef mix, remaining noodles, remaining soup mix, sprinkle with cheese, cover baking dish. Bake 30mins.until hot, uncover dish, heat broiler, broil 4" from heat 2 mins. or till cheese is golden brown, let stand 10 min. & serve.

Fajitas

Cuban Pork Roast

TEXAS CAVIAR

TEXAS CAVIAR

 

2  - 16 oz. cans Black eyed peas drained

1 – 8 oz can of corn

2 – 4oz. jars of diced pimentos

1 green bell pepper chopped

1 small onion chopped

3 or 4 avocados chopped

1 jalapeno pepper seeded and chopped

 

Marinade:

 

¾ cup Vegetable oil

¾ cup Apple cider vinegar

¾ cup Sugar

1 -2 Tablespoons Louisiana hot sauce

½ t of garlic salt

Salt and pepper to taste

 

Mix the marinade in a large bowl and add main ingredients. Allow to marinate for  4- 24 hours.

 

Drain marinade and serve.

I Eat Here, Often

Have you seen the new menu? I love several of the items and it takes me a few minuted to decide which of the two I'll have on the lunch menu.

Salmon Patties

INGREDIENTS: 1 large egg 2½ tablespoons mayonnaise (I like Hellman’s Real) 1½ teaspoons Dijon mustard (I like Maille brand) 1 teaspoon Worcestershire sauce 1 teaspoon Old Bay seasoning ¼ teaspoon salt ¼ cup finely diced celery (you’ll need one stalk) 2 tablespoons finely chopped fresh parsley 1 pound lump salmon meat* ½ cup panko (I like the Whole Foods 365 brand for this recipe) Canola oil DIRECTIONS: 1. Line a baking sheet with aluminum foil. 2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the salmon meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until combined. Shape into 6 salmon cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. 3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place salmon cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

I love tartar sauce with my fish..........in fact I like a little fish with my tartar sauce....... :) Ingredients: 1 cup mayonnaise 1½ tablespoons sweet pickle relish 1 teaspoon Dijon mustard 1 tablespoon minced red onion 1-2 tablespoons lemon juice, to taste Salt and freshly ground black pepper, to taste Directions: Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Lima Beans

 In the south we call them "butter beans", but you know them as large lima beans.  Here you can see that I have a large stainless steel cooking pot, which I have the beans being cooked in.