Monthly Archives: November 2012

swedish meatballs

frozen meatballs

garlic

beef broth

2 cans of cream of chicken soup

sour cream

rice

boil meatballs in broth and garlic for at least 2 hours. add in cream of chicken soup  and sour cream.

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Deviled Drumsticks

  • Nonstick vegetable oil spray
  • 1/4 cup mayonnaise
  • 1/4 cup coarse-grained mustard
  • 2 teaspoons Worcestershire sauce
  • 3/4 cup dry Italian-style breadcrumbs
  • 2 tablespoons finely chopped green onion tops
  • 4 large chicken drumsticks (about 1 pound)

Preheat oven to 425°F. Spray small baking sheet with vegetable oil spray. Whisk mayonnaise, mustard and Worcestershire sauce in medium bowl to blend. Whisk breadcrumbs and green onions in another medium bowl to blend. Dip 1 chicken drumstick in mayonnaise mixture; turn to coat. Place drumstick in crumb mixture; turn to coat. Transfer to prepared baking sheet. Repeat with remaining drumsticks. Bake chicken until cooked through, about 25 minutes
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bacon cheese scones

Ingredients

  • 4 slices bacon, chopped
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 stick unsalted butter, cut into pieces
  • 6 ounces sharp cheddar cheese, grated (about 1 1/2 cups)
  • 1/2 cup thinly sliced green onions
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup heavy cream, plus 2 tablespoons

Directions

Preheat the oven to 400 degrees F.

In a medium skillet, cook the bacon, stirring, until crisp, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, green onions, and pepper with a pastry blender or fork, and work just until it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes a sticky dough, being careful not to overwork.

Turn out onto a lightly floured surface and pat until it comes together. Form into 2 large circles, about 7 inches in diameter and 3/4 inch thick and cut each into 8 wedges with a sharp knife. Transfer to baking sheet with a spatula, leaving 1/2-inch space between each wedge. Paint the tops of the wedges lightly with the remaining 2 tablespoons of cream and bake until golden brown, 22 to 23 minutes. Remove from the oven and let cool slightly on the baking sheet. Serve warm.