Tuesday Tip of the Day!

Have you ever dropped an egg on the floor? I think we all have done that at one time or another! Here's a simple way to clean up the broken egg:

Sprinkle the egg with a generous amount of table salt. Wait about 10 minutes and then you can just sweep it up in your dustpan. The salt will absorb the egg making it easy to clean! Make sure you wash the area thoroughly after cleaning up the broken egg.

Tuesday Tip of the Day!

You just cracked an egg into a bowl and bits of shell have broken off and fallen into your egg. How do you "fish" them out? The easiest way to remove those bits of shell from the egg is to use the eggshell itself.

The bits will be attracted to the shell and can be easily removed.

Easy peasy!!!

Slow Cooker Cheddar Bratwurst Soup

Slow Cooker Cheddar Bratwurst Soup

Ingredients:

1 cup chopped onion

2 cloves minced garlic

4 cups cubed potatoes

1/2 cup shredded carrots

1/2 tsp salt

1/2 tsp dry ground mustard

1/4 tsp black pepper

10 oz shredded cheddar cheese

1 TBS butter

1 16-19 oz pkg. uncooked Bratwurst

4 cups chicken broth

1 12 oz bottle ale (optional)

1 cup heavy cream

1/2 cup cornstarch

Directions:

In your slow cooker, add onions, garlic, potatoes, carrots and seasonings. Top with cheese. 

Pour in chicken broth and optional bottle of ale. Cover and begin cooking on high.

Meanwhile, melt butter in skillet on medium high heat. Sear bratwurst on each side. Drain and slice into 1/2 inch slices. Return to skillet to sear on cut sides. Drain. Add to slow cooker. Cover and continue cooking 4 hours on high or reduce temperature to low and cook for 8 hours.

Thirty minutes before serving, remove 1/2 cup of liquid. In medium bowl, combine cooking liquid and cornstarch. Stir until well combined. Add heavy cream. Stir well. Return to slow cooker. Stir. Replace cover to continue cooking until thickened.

Serve hot.

Serving Suggestions: Serve with crusty bread, pretzels, shredded cheddar cheese.

Store remainder covered in refrigerator for several days.

Tuesday Tip of the Day!

Seasoned Breadcrumbs can be higher in sodium along with a whole host of other ingredients that may be undesirable. Making breadcrumbs is actually quite simple. You can usually purchase day old bread at your local grocer for a whole lot less than if you purchase it fresh and allow it to sit for a day or so. If you normally bake your own bread, better yet - bake two!

Simply take a pound of day old bread, cut into cubes and process in a food processor to make coarse crumbs. Spread the crumbs on a baking sheet (or two) and dry in a 300 degree oven for approx. 10-15 min. Stir halfway through. Cool completely.

Return crumbs to your food processor, add your favorite seasonings using up to 4 TBS dried herbs and 1 tsp garlic. (Herbs can be oregano, thyme, basil or parsley.)

Make sure your crumbs are completely dry and cool. Store in an airtight container. Now, wasn't that simple? And not only that - you saved yourself quite a bit of money too!!! We all love that, don't we?!?

Roast Beef Sandwiches

 

Alisha's Roast Beef Sandwiches

Ingredients:

1 lg onion sliced in rings

1 clove garlic minced

1 Tbsp butter

1 14 oz can beef broth

1/2 tsp thyme

1/4 tsp pepper

12 oz thinly sliced roast beef

4 rolls

Sharp cheddar cheese

Directions:

Slice onions into rings.

Sauté onions and garlic in butter. 

Stir in broth, thyme and pepper. Bring to a boil. Simmer for 10 minutes.

Add beef and return to boil, reduce heat, simmer 5 minutes.

Brush rolls with melted butter and broil until toasted.

Add roast beef and cheese. Return to broiler until cheese melts.

Serving suggestions: Small individual bowls of Au Jus and a favorite potato side dish.

Tuesday Tip of the Day!

To prevent boiling over when cooking starchy foods like potatoes or pasta, just place a wooden cooking spoon across the top of the pot. The bubbles will only come up to the spoon and not boil over!!!

Cheeseburger Soup

Cheeseburger Soup

Ingredients:

• 1 lb. ground meat (or as much as you like)
• 3/4 C. chopped onion
• 3/4 C. sliced carrots
• 3/4 C. diced celery
• 4 C. diced potatoes (I use red-skinned potatoes & leave the skin on)
• 3 C. chicken broth
• 1 tsp. dried basil
• 1 tsp. dried parsley
• 3 T. butter or margarine
• 1/4 C. flour
• 1-1/2 C. milk (I use fat-free)
• 8 oz. Velveeta, cubed (I use 2%)

Directions:

In a Dutch kettle, brown beef and vegetables until meat is brown and veggies are soft, about 10 minutes. Add broth, potatoes, basil and parsley. Bring to a boil, reduce heat, cover and simmer until potatoes are very tender, about 10-15 minutes. Meanwhile, in a small sauce pan melt the butter. Add flour, cook and stir 3-5 minutes, until bubbly. Add slowly stirring constantly to blend. Bring to a boil. Cook and stir about 2 minutes, until thickened (normally it thickens much sooner than 2 minutes). Remove from heat and add cheese and milk. Stir until cheese melts. Yummy with salad and crusty bread. Enjoy!!!