1/1/2024 0 Comments Big weather schwennekerIf you have recipe to pass along, please send it to me. Then we top it with garlic salt, instead of paprika. We usually make a second one with Pepperoni (instead of ham) and some pizza sauce spread around with the mozzarella cheese. Remove from oven and let stand for 5 minutes before slicing.Make four thin slices in the top of the roll to allow steam to escape.Spray with spray butter (or beat egg in small bowl and brush it over the top).Pinch the ends to close them and place seem side down on the cookie sheet. Place ham sliced evenly spread apart across the bread dough.Open French bread and unroll on a cookie sheet.Add carrots and green pepper and cook for about 5 minutes, stirring occasionally. Heat butter over medium heat in a non-stick pan.The nice thing is you can put whatever you want (or have in the fridge) in the middle of it.ģ carrots, julienned (sliced into thin strips) This week’s recipe is one we make all the time in the Schwenneker household. I think it’s a language that everyone can speak, no matter where you are from. Secondly, I love to eat food (obviously). First of all, food is science and I’m a science geek at heart. You might be wondering “Why is a weather guy talking about food?”. Or use strawberry gelatin and yogurt, then mix in some cut up fresh strawberries. We’ve done orange gelatin and orange yogurt with the whipped topping. Spread in crust – refrigerate for 2 hours, or better yet, overnight.Fold (delicately mix) in whip topping with wooden spoon.In large heat resistant bowl, dissolve gelatin in bowling water.each) Key lime pie flavor (Light Yogurt)ġ tub (8 oz.) fat free whipped topping - thawed (4 oz.) sugar free Lime flavor gelatinĢ containers (6 oz. Then you’ll have it for next weekend!ġ Low-Fat Ready-made Graham Cracker pie crustġ pkg. It’s cool, refreshing, and low-fat.Īlso, by putting this recipe out this week, it gives you a practice weekend to make one, and perfect it. It’s not quite the Memorial Day weekend, but with the warm weather moving back in, I thought I’d give you a great summertime dessert. And please take a moment this Memorial Day weekend and remember the brave men and women who gave their lives so we could do something as simple as having a cookout. Repeat the process until you’ve gone through the whole bag. Pour it in to a strainer or colander and you have finely chopped slaw mix. Add a cup and a half of water and run the blender for about 15 seconds. Overnight is better!Īny easy way to chop the cabbage is to take a handful of the pre-shredded stuff you get in the produce aisle and put it in a blender. Cover and refrigerate for at least 2 hours before serving. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice and whisk until smooth.ģ. Be sure that the cabbage and carrots are chopped up into very fine pieces.Ģ. Here it is.Ĩ cups very finely chopped cabbage (more on how to get it finely chopped at the end)ġ. I don’t want to give the restaurant’s name away, but it rhymes with “I’m Lucky Dried Picken”. It’s a mirror recipe from a national restaurant chain. Here’s an easy recipe for homemade Cole slaw and it might be have a familiar taste. Side salads are always an easy bet as something to take along, but if you buy 'pre-made', you are going to pay for it. With Memorial Day happening, you may just be heading to a pig pickin'.
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