About Me

My photo
United States
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 13, 2017

Kidney Bean Salad

I never had kidney bean salad, not till I came across this recipe which was originally posted by Felix4067 at food.com. I did tweak the recipe a bit, and it's now become a family favorite recipe.

Kidney Bean Salad

1 can (16 oz.) Bush's Light Red Kidney Beans, drained & rinsed
1/2 cup thinly sliced celery
1/2 cup chopped dill pickle
1 jar (2 oz.) diced red pimientos, drained well
1 tablespoon diced onion (l used red onion)
1/3 cup mayonnaise
1-2 more tablespoons mayonnaise
1/8 tsp. salt
dash ground black pepper

In a bowl (which yields 3-1/2 to 4 cups), add the kidney beans, celery, pickles, pimientos, and onion. Set bowl aside.

In another bowl stir together, the 1/3 cup (plus 1 to 2 more tablespoons) of mayonnaise, salt, and pepper.

Lightly toss together the vegetables and mayonnaise.

Cover the bowl, and refrigerate the salad for at least 3 hours & 15 minutes.

Gently stir salad before serving.

Yields: 4-5 servings

Saturday, March 4, 2017

Easy Mexican Skillet

I love this hot dish! It's so easy to make, and all you need is one skillet to make it.

Easy Mexican Skillet

1 lb. bulk pork sausage (See *Note)
1/2 cup chopped onion (I prefer to dice them)
1/2 cup chopped green bell peppers (I prefer to dice them)
1-1/2 cups uncooked rotini noodles (about 5 ounces)
2 tablespoons granulated sugar
1 teaspoon salt (See *Note)
black pepper, sprinkle in desired amount
1 teaspoon chili powder (I always add 1-1/2 teaspoons)
1 (14.5 oz.) can whole peeled tomatoes, cut-up (See *Note)
1 (8 oz.) can tomato sauce
2/3 cup sour cream
Kraft Gated Parmesan Cheese (in the green bottle) sprinkle on desired amount

In a large, deep skillet (I use my chicken fryer), lightly brown the sausage; drain off any excess fat.

Add the onion and green peppers to the skillet, cook until vegetables are tender (about 7 minutes); stirring frequently.

Stir in the noodles, sugar, salt, pepper, chili powder, tomatoes, and tomato sauce. (When it came to adding the pepper, I sprinkled in Lawry's Seasoned Black Pepper instead.)

Let the mixture come to a boil (but not a full boil), then reduce the heat to a low simmer.

Cover the skillet, and gently simmer for 20 minutes; stirring occasionally.

Stir in the sour cream, and heat through for a few minutes longer.

When serving, sprinkle desired amount of grated parmesan cheese on top of each plate.

Yields: About 5 servings.

*Note: Bulk sausage is ground pork sausage which contains spices such as, salt, pepper, ground sage, and possibly other spices, plus it contains garlic. W
hen I make this 'hot dish', I use ground pork sausage which our family has made and seasoned it ourselves. We add fresh garlic and onion to it, and season it with salt, coarse black pepper, and ground sage. I do omit the salt in the recipe above, but I still add the black pepper and onions. Also, for this recipe, you can substitute canned stewed tomatoes for the canned whole, peeled tomatoes.

Saturday, February 11, 2017

Basic Meatballs

This is the meatball recipe I've been using for many years. Add them to a jarred spaghetti sauce, or your favorite home-cooked spaghetti sauce.

Basic Meatballs

1 lb. lean ground beef
1/4 cup Italian-Style bread crumbs
1/2 teaspoon salt
1/8 teaspoon black pepper
1 small onion, finely diced
1 egg, lightly beaten

Preheat oven to 350 degrees.

Line a baking sheet with aluminum foil, then spray with a non-stick cooking spray. Set baking sheet aside.

In a medium-sized bowl, combine all ingredients; mix well.

Shape meat mixture into 1-1/4 to 1-1/2-inch size meatballs.

Place meatballs on foil lined baking sheet.

Bake in oven for about 18 minutes, then remove immediately from baking sheet.

Makes: 15-16 meatballs.

Note: Today I doubled the meatball recipe. I also sautéed 1-cup of diced green bell peppers in about 1-1/2 tablespoons of buttered flavored all-vegetable shortening in a large pot for about 5 minutes. I then added in 2 (24 oz.) jars of a tomato basil pasta sauce, 1 (24 oz.) jar of a traditional pasta sauce, 2 (6.5 oz.) cans sliced mushrooms (drained well), and half of one (2.25 oz.) can of sliced black olives. I covered the pot, and simmered on very low heat while I cooked the spaghetti noodles, and being sure to stir the meatballs and pasta sauce occasionally.

Sunday, February 5, 2017

Today is my oldest daughter's birthday!

Today is our oldest daughter's birthday. I can't believe my little girl is already 41. Boy have the years gone by so quickly! I thought I would share a couple pictures of our sweet Wendy when she was just a youngster.

Monday, January 30, 2017

Creamy Garlic Salad Dressing

I enjoy making homemade salad dressings, and I have to admit, this one's definitely a keeper.

Creamy Garlic Salad Dressing

3/4 cup mayonnaise
1/4 cup vegetable oil
2 tablespoons 5% white vinegar
1/4 teaspoon salt
2 teaspoons sugar
1-1/4 teaspoons garlic powder
1/2 tsp., plus 1/4 tsp. Italian seasoning

In a bowl, mix together the mayonnaise, oil and vinegar, then thoroughly mix in the remaining ingredients.

Cover the bowl, and refrigerate until ready to serve.

Since this is a slightly thick dressing, you'll need to spoon on the dressing.

Yields: About 8 ounces of dressing.

Note: This salad dressing is thick enough to also use as a dip with fresh vegetables.

Amish Casserole

I love this simple, basic, main dish. Including the prep time and the actual minutes of baking this casserole, it can be prepared within an hour.

Amish Casserole

1 lb. ground beef
1/2 cup finely chopped onion
Lawry's Seasoned Salt, season according to taste
black pepper, season according to taste
1 tablespoon dark brown sugar
1 (10.75 oz.) can condensed tomato soup
1 (10.5 oz.) can condensed cream of celery, or chicken, or mushroom soup
4 cups extra-wide noodles, uncooked (7 ounces)
8 ounces Velveeta Pasteurized Cheese, cut into thin slices

In a skillet, brown the ground beef and onion; drain off any excess grease.

Season the meat with Lawry's Seasoned Salt and black pepper; according to taste.

Add the tomato soup and brown sugar to the cooked beef, and stir. (Do not add any additional liquid.)

Cook the noodles according to pkg. directions, and then drain them.

Add the cream of celery soup to the hot-cooked noodles, and stir. (Do not add any additional liquid.)

In a (2-1/2 quart) casserole baking dish; add the beef/soup mixture.

Top with the thinly slices of Velveeta Cheese.

Add the noodle/soup mixture on top of the Velveeta Cheese slices.

Cover, and bake for 35 minutes in a 350 degree oven.

Yields: 5 servings