German Pancakes

This is the recipe Dad makes for special occasions!  He got it from Grandma Linford (Barbara).

Preheat oven to 400 degrees.
6 eggs
1 Cup flour
1 Cup milk
1/2 tsp salt
4 Tbl. butter
Mix all of the ingredients except the butter in the blender.  Meanwhile, melt the butter in a 9x13 glass casserole dish.  Pour the egg mixture into the glass dish.  Bake for about 20 minutes.

Roasted Asparagus

asparagus
olive oil
crushed garlic
kosher salt
freshly grated parmesan cheese

Drizzle olive oil over asparagus.  Sprinkle with garlic, salt and cheese.  Bake at 400 degrees for 9 minutes.

Lemon Barbecue Meatloaves

This is Grandma Flahive's recipe for meatloaf.  She got it from the Jr. League Cookbook.  If you're not

a fan of meatloaf, this one will change your mind!  And as weird as it sounds, make sure you eat the lemon (rind and all) with the meatloaf.

1 1/2 lb. lean ground beef
4 slices dried bread, cubed
1/4 C lemon juice
1/4 C minced onion
1 egg slightly beaten
2 tsp seasoned salt

1/2 C ketchup
1/3 C brown sugar
1 tsp dry mustard
1/4 tsp ground allspice
1/4 tsp ground cloves
6 thin lemon slices

Preheat oven to 350 degrees. Combine ground beef, bread cubes, lemon juice, onion, egg and salt. Shape into 6 small loaves.  Arrange in a 9X13 greased baking dish.  Bake 15 minutes.

Meanwhile, in a small bowl, combine ketchup, brown sugar, mustard, allspice and cloves, Cover the loaves with the sauce and place a lemon slice on each one.  Bake 30 minutes longer basting occasionally with sauce from the pan.

Soft Tacos

1lb ground beef

taco seasoning

tortillas

lettuce

tomatoes

cheese

fresh salsa

Brown the beef then add 2T seasoning. Warm the tortillas.  Allow everyone to assemble their own tacos according to taste.  Can garnish with avocado and sour cream or greek yogurt.

Sukiyaki

When I was a teenager, a lady at our church had several Japanese girls stay with her for a few weeks.  One evening, they taught all us American girls how to make sukiyaki. For years I made this for our family but when my two youngest came along, I quit making it because they were such picky eaters.  Recently, I decided to bring it back into the rotation.  Sukiyaki definitely fits the category of comfort food: rich, satisfying and healthy!

1/2 cup vegetable oil 

1lb good quality beef, cut up (if you use a cheaper cut, make sure you marinate it)

asian seasoning (optional) or crushed garlic

1/4 head of napa cabbage

1 5oz can of water chestnuts, sliced

1/2 lb tofu

2 C sliced mushrooms

1 C bean sprouts

1 egg

5 green onions

2 C beef broth

1/2 soy sauce

Stir fry the meat for about 5 minutes and sprinkle with asian seasoning or crushed garlic, then transfer to a plate. Saute the cabbage and chestnuts in vegetable oil for about 4 minutes.  Add tofu  and mushrooms and cook 2 more minutes. Add the cooked meat. Add bean sprouts and egg and stir. Add green onions. Serve in a bowl with a little rice.

Sweet and Sour Chicken

1 Can pineapple chunks
1 onion, cubed
1 bell pepper, cubed
1/2 C brown sugar
1/4 C apple cider vinegar
1/4 C water
1/2 tsp dry mustard
1T cornstarch
3lbs. Chicken legs and thighs or 3 breasts, cubed

Dissolve cornstarch in water. Add other ingredients.  Stir and cook until until thickened. Pour over chicken, pineapple and veggies. Bake uncovered, 1 hour.  The picture shows stir fry vegetables on top. (from Costco, freezer section) From Grandma Flahive.

Chinese Chicken Salad

Chinese Chicken Salad

Salad

2-3 Cooked chicken breasts

1 head iceberg (Can substitute ½ for ½ Napa cabbage)

6 green onions sliced

1-2 cans of mandarin oranges

½ cup of toasted slivered almonds

¼ cup toasted sesame seeds

⅓ bunch cilantro

1 package of ramen noodles crumbled (optional)

Dressing

4 T White vinegar                           4 T rice vinegar

7 T sugar ½ cup vegetable oil

½ cup water 2 tsp salt

1 T Sesame oil 1 tsp pepper

Combine all the salad ingredients then add dressing.