22 Feb

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons (1/2 stick) butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced green onions
1 cup shredded Cheddar
Salt and freshly ground black pepper
Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9-inch pie plate, toss the hash browns with the melted butter into the plate. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/hash-brown-quiche-recipe/index.html?oc=linkback


German Sausage Chowder

9 Jul


  • 1 lb of kielbasa
  • 2 medium potatoes, peeled and chopped
  • 1 medium onion, chopped
  • 1 small head of cabbage, shredded
  • 3 cups of milk
  • 3 T all-purpose flour
  • 1 c. shredded swiss cheese
  • chopped parsley

1. In a large saucepan, combine sausage, potatoes, onion, 1 1/2 tsp salt, dash of pepper.

2. Add 2 cups of water, bring to a boil.

3. Reduce heat, simmer for 20 minutes.

4. Stir in cabbage, cook 10 min or more until veg are tender.

5. Stir in 2 1/2 c. milk.

6. Stir remain milk with flour, stir into soup.

7. Cook and stir until thick and bubbly. Take off heat.

8. Stir in cheese until melted.

Grandma’s BBQ Spareribs

9 Jul


  • 3-4 lbs ribs, cut in pieces
  • 1 c ketchup
  • 1/3 c worcestshire sauce
  • 1 tsp chili powder
  • 1 tsp salt
  • 2 dashes tabasco sauce
  • 2 c water

1. Preheat oven to 450.  Place ribs in shallow roasting pan, meat side up, roast for 20 min.  Drain fat.

2. Combine remaining ingredients in a sauce pan and bring to a boil.  Pour over ribs.  Cover with foil.

3. Continue baking at 250 for 60 min or until tender.  Turn ribs over half-way through cooking.

Note:  If sauce seems too think, add more water.

Nana’s Rolls

9 Jul

A famous family recipe:


  •  2 packages of Yeast w/ 1/2 c. water
  • 2 eggs
  • 1/2 c melted margarine
  • 7 c bread flour
  • 1/2 c sugar
  • 2 tsp salt
  • 1 1/2 c buttermilk

1. Combine yeast and water

2. After 5 min. add sugar

3. Combine eggs, margarine, salt, buttermilk

4. Gradually add 7 c flour

5. Roll in circle.  Cut 12 slices, then roll.

6. 350 for 10-12 min.

Wheat Buttermilk Pancakes

5 Jul

This recipe is one my Grandma Johnston came up with.

– 1 1/2 c whole wheat flour

– 1/2 c white flour

– 1 1/2 T baking powder

– 1/2 tsp baking soda

– 1 tsp salt

– 4 T brown sugar

– 3 eggs

– 2 c. buttermilk

– 3 T oil

1. Combine dry ingredients.

2. Combine wet, adding oil last.

Roast Rub

26 May

From the Reader’s Digest (I got this one from my Mom):

– 1 1/2 tsp paprika

– 2 tsp black pepper

– 1 tsp cayenne

– 1 tsp thyme

– 1 tsp garlic powder

– 1/2 tsp salt

Rub this all over the roast, then pour in 1 cup of water.  

Corn Salad

15 Dec

An easy side dish with great flavor.  This recipe has you use fresh corn, but Trader Joe’s has an excellent frozen sweet corn that I thought worked nearly as well.


This recipe is by Ina Garten from foodnetwork.com.


  • 5 ears of corn, shucked
  • 1/2 cup small-diced red onion (1 small onion)
  • 3 tablespoons cider vinegar
  • 3 tablespoons good olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup julienned fresh basil leaves


In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.

Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt, and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.