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 country 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.