Thursday, December 5, 2013

Baking Bacon

Line cookie sheet with foil.
Spray with cooking spray.
Place bacon slices on sheet.

Bake in oven at 400 degrees for 20 minutes or until done.

Steve’s Navy Bean Soup



1 ham bone and extra ham pieces

1 lb. navy beans (soaked overnight and rinsed)

1 onion (chopped)

carrots (sliced)

celery (sliced)

1 tsp baking soda


Soak beans overnight. Drain.  Put drained beans in pot, add 6 cups water.

Add other ingredients.  Cook until vegetables are soft. Add baking soda.

Remove ham bone before serving.



                              Chicken with Apricot Sauce



1 lb. Chicken

1 Onion Soup Packet

1 Jar Apricot Preserves

1 Bottle Russian Dressing


Mix soup, preserves and dressing in a bowl.

Put chicken in baking dish.

Pour sauce mixture over chicken.

Bake 375 degrees for 40 minutes.


Tuesday, December 3, 2013

Deviled Eggs

Once hard boiled eggs have cooled, carefully peal.
Cut each egg in half and put yolks in a bowl.
Mash a couple of tablespoons of mayonnaise and mustard together with yolks.
(To taste and depending on the amount of eggs made.)
Stir in a taste of salt and pepper.
Put eggs on a plate.
Sprinkle with paprika.

This is a great dish to take to a potluck!




Hard Boiled Eggs

Put eggs in pan, cover with water.
Bring to a boil.
Simmer for 20 minutes.
Drain water.
Add cool water on the eggs.
Remove from pan, put in bowl and keep in the refrigerator until ready to use.