Monthly Archives: January 2012

Best Deviled Eggs




Best Deviled Eggs

  • 6 hard-cooked eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 2 teaspoons prepared mustard or 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon paprika, opt.

Slice eggs in half lengthwise, and carefully remove yolks.  Mash yolks with mayonnaise.  Add relish, mustard, and salt; stir well.  Spoon yolk mixture into egg whites.  Sprinkle with paprika.

“Like a compass, the Bible always points you in the right direction.”

Quiche Lorraine



Quiche Lorraine

This is the most delicious quiche ever!!

  • Pastry for 9-inch pie
  • 8 slices bacon, cut into 1/2-inch pieces
  • 1/4 cup chopped green onions
  • 2 cups (8-oz.) shredded Swiss cheese, divided
  • 6 eggs, beaten
  • 1 cup heavy cream
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg

Preheat oven to 400 degrees.

Line a 9-inch quiche dish or pie pan with pastry.  Trim excess pastry around edges.  Prick bottom and sides of pastry with a fork.  Bake for 3 minutes; remove from oven, and gently prick again with a fork.  Bake an additional 5 minutes.

Lower oven temperature to 350 degrees.

Saute bacon and onions in a skillet until browned; drain well, and sprinkle evenly in pastry shell.  Top with 1 cup cheese, and set aside.

Combine eggs, cream, salt, and nutmeg, stirring well.  Pour mixture into pastry shell, and top with remaining 1 cup cheese.  Sprinkle with additional nutmeg.  Bake for 35 minutes or until set.  Let stand 10 minutes and serve.

“Waiting for God is never a waste of time.”

Easy Hamburger Stroganoff


Easy Hamburger Stroganoff

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1 (4-oz.) can sliced mushrooms, drained
  • 1 (10 3/4-oz.) can cream of mushroom soup, undiluted
  • 1 (8-oz.) carton sour cream
  • 8 oz. noodles, cooked

Cook ground beef and onion in a large skillet until meat is browned, stirring to crumble meat; drain.  Stir in flour and next 3 ingredients; cook and stir 1 minute.  Stir in soup.  Simmer 10 minutes, stirring occasionally.  Add sour cream, and heat thoroughly.  Serve over noodles.

Note:  If you think the stroganoff is too thick, thin it with 1/8 to 1/4 cup beef broth.

Serves 4.

“Spending quiet time with God will bring quiet rest.”

Creamy Baked Chicken Breasts


Creamy Baked Chicken Breasts

  • 8 boneless skinless chicken breasts
  • 8 slices Swiss cheese (or 8 oz. shredded cheese)
  • 1 can cream of chicken soup
  • 1 cup herb seasoned stuffing
  • 1/4 cup butter, melted

Arrange chicken in a 9″ x 13″ baking pan.  Top with cheese slices.  Spread soup evenly over all and top with stuffing.  Drizzle with melted butter.

Bake uncovered 45 to 50 minutes in a 350 degree oven.


“Sharing the good news is one beggar telling another beggar where to find bread.”

Chicken and Noodles


Chicken and Noodles

This is my husband’s favorite meal.  He asks for it every year for his birthday along with apple dumplings.  It’s pretty yummy!!

  • 1 (3-lb.) chicken, whole or cut up (leave skin on)
  • 2 to 3 quarts water
  • 1 cup diced carrots
  • 1 cup diced celery
  • 2 (12-oz.) pkgs. Reames frozen noodles
  • 2 teaspoons salt

Bring chicken to boil in water and then simmer until meat falls off the bone.  Take chicken out of the broth and put in a pan to cool off so you can pick it off the bones.  Let broth cool off enough so fat comes to surface and then remove fat from broth.  Bring broth back to a boil again and add vegetables.  Cook until veggies are done.  Add noodles.  Cook until done and then add chicken back in with salt.  Simmer long enough to heat the chicken up and serve.

If and when you reheat noodles later, you may want to add a can of chicken broth for more juice.  Noodles tend to absorb moisture after sitting.

Note:  I sometimes make this a two-day process.  After cooking the chicken and letting it cool off, I put the broth in the refrigerator to get cold and then the fat comes off real easy.  Put the picked off chicken in a bag in the fridge also and then the next day, just heat up the broth, add the veggies and continue with the rest of the ingredients and noodles.

I just feel the chicken with bones and skin left on gives it great flavor.

“Love given reflects love received.”

Capellini with Shrimp and Creamy Tomato Sauce


Capellini with Shrimp and Creamy Tomato Sauce

  • 3 tablespoons olive oil
  • 1 pound peeled large shrimp
  • 3 large garlic cloves, minced
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14-oz.) can diced tomatoes
  • 3/4 cup heavy cream
  • 1/2 teaspoon lemon juice
  • 1/2 pound capellini (angel hair pasta)

Heat oil in a 12-inch heavy skillet over medium high heat until it shimmers; then cook shrimp and garlic with oregano, salt and pepper, turning once, until golden, about 2 minutes total.  Add tomatoes with juice, scraping up any brown bits from bottom of skillet.  Add cream and briskly simmer until sauce has thickened slightly, about 1 minute.  Stir in lemon juice.

Meanwhile, cook capellini in pot of boiling salted water until al dente.  Serve immediately with shrimp and sauce.

Serves 4.

“The work of Christ is sufficient for every sin.”

Pork Schnitzel


Pork Schnitzel

I got this recipe out of a newspaper many years ago and have made it many times.  It is a family favorite.  I didn’t make the sauce this time.

  • 6 pork cutlets, tenderized, about 1 1/2 lbs.
  • 1/2 cup flour
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 2 eggs, beaten
  • 1/4 cup milk
  • 1 1/2 cups fine dry bread crumbs
  • 2 teaspoons paprika
  • 6 tablespoons vegetable oil

Dill Sauce

  • 1 1/2 cups chicken broth, divided
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon dill weed
  • 1 cup (8-oz.) sour cream

Coat meat with mixture of flour, salt and pepper.

Combine eggs and milk.  Dip cutlets in egg mixture, then in mixture of crumbs and paprika.

In large skillet, cook 3 cutlets at a time in hot shortening 2 to 3 minutes on each side.

For sauce:  Pour 1 cup broth into skillet, scraping bottom of pan to loosen browned bits.  Combine flour and remaining broth until smooth; stir into skillet.  Bring to a boil.  Cook; stir for 2 minutes or until thickened.  Reduce heat.  Stir in dill and sour cream; heat through (do not boil).  Pour over pork.

Serves 6.

“Keeping in tune with Christ keeps harmony in the church.”