About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a counrty gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Monday, March 31, 2014

Yaaay, my first blue ribbon from Just A Pinch!

Hey everyone, I am so excited, as this past week I won my very
1st blue ribbon at one of my favorite recipe sites, JustAPinch,
for Grandma Richter's Wilted Lettuce Salad, a really delicious
salad that was originally made by son-in-law's grandmother.

Here's the link to the recipe and site...

http://www.justapinch.com/recipes/salad/green-salad/grandma-richters-wilted-lettuce-salad.html


This recipe is also posted here on my blog!

Thursday, March 20, 2014

Hamburger Spanish Rice With Bacon

This meaty Spanish rice has lots of flavor. Every time I make this dish, it reminds me of my childhood days when I was in grade school, and the delicious hamburger Spanish rice which was served for lunch. Prep time includes cooking the bacon, hamburger, and vegetables.



Hamburger Spanish Rice With Bacon

Prep Time: 30 minutes
Cook Time: 30 minutes

6 slices bacon
1 lb. hamburger
1 medium onion, chopped
1/2 of one green bell pepper, chopped
1 teaspoon salt
1/8 teaspoon black pepper
1/2 teaspoon chili powder
1 teaspoon jarred minced garlic
2 tablespoons Worcestershire sauce
1/2 cup ketchup
2 cups water
1 (14.5 ounce) can tomatoes, cut-up (See *Note)
2/3 cup long grain white rice

In a 12-inch skillet, cook bacon slices until crisp; drain on paper towel and set aside.

In the same skillet, along with the bacon grease, brown the hamburger and cook the vegetables; then drain off any excess grease in a colander.

Return cooked beef and vegetables to the skillet, then add the remaining ingredients.

Crumble the cooked bacon; add to the skillet, and stir.

Bring ingredients in skillet to a boil, then reduce heat, cover, and simmer for 30 minutes, or until rice is tender and liquid is absorbed, and stirring occasionally.

Yields: 5-6 servings

*Note: You can substitute stewed tomatoes for the regular canned tomatoes.