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What’s Cookin’ in the Parsonage?

My Sunday dinner …
Barbecued Beef Brisket with Sweet Baby Ray’s Sauce
Twice Baked Potatoes ~ Carrot Pineapple Skillet
Tomato-Feta Salad ~ Best Dinner Rolls
~Frozen Lemonade Pie~
I’ve seen a salad like this at a favorite little lunch place in the area…
Then when I was given a lovely bowl full of those sweet cherry tomatoes, I got to make it and find out it is so simple it is, as well as how few ingredients it requires! 
Basically it’s tomatoes and Feta cheese.  If you have an abundance of tomatoes right now, you must make this salad!

I’ve said this before, but I’m a tight-wad when it comes to buying anything.  I about choke when I see the prices of fresh vegetables in the grocery store sometimes!  If it’s not on sale or marked down for a quick sale, I generally won’t buy it.  I went looking for broccoli, but at $3 a head for two small stalks, I left it on the shelf and opted for a 2 pound bag of baby carrots marked to $1.49.  Here’s what I made with them…
Carrot Pineapple Skillet is an old recipe my mom gave me years ago, but is really good – especially with sweet baby carrots!

I cheated with the Brisket; it was a packaged meat, already cooked and covered with sauce.  My husband happened upon this when he stopped in at Ingles.  I had stored it in my freezer for a day such as this!  It was very good.  ~Confession:  I warned my family that they’d better not say this was the best meat we’ve ever had at a Sunday meal!  =)  It was very good, though!

Dessert was a simple pie, but a favorite recipe for summertime with only 3 ingredients that get poured into a graham cracker crust!  Frozen Lemonade Pie is a nice treat on a warm day.

Tomato-Feta Salad
1 1/2 Cups crumbled Feta Cheese
1/4 to 1/2 cup chopped onion – I used a Red onion
1 1/2 tsp Olive Oil
1 tsp dried oregano
6 medium tomatoes (about 2 1/2 pounds), cut into wedges
Boston lettuce leaves

Combine first 5 ingredients; toss gently.  Cover and refrigerate at least 2 hours.  Spoon onto lettuce leaves to serve.  Yield 6 to 8 servings

Carrot-Pineapple Skillet

2 T margarine
7 carrots, cut in thin strips I used baby carrots until I had a couple of cups worth
1/2 C drained pineapple chunks
1/2 t salt
1 T chopped onion
1 T brown sugar
Melt margarine in skillet.  Add carrots, salt and onion.  Cover and cook over low heat for 10 minutes.  I did the steps up to this point before going to church, then I finished the rest when I got home.  Add pineapple, sprinkle sugar; cover and simmer 10 minutes longer or until carrots are tender.   Sprinkle with parsley.
Makes 4 servings

Frozen Lemonade Pie

1 small tub Cool Whip
6 oz. Frozen Lemonade concentrate
1 can Sweetened Condensed Milk
You can add a little yellow food coloring, if desired.

Mix and pour into a graham cracker pie shell.  Freeze.

 I have lots of carrots left from my bargain bag, but have plans to grate and freeze them for some carrot cakes in the future.  How about you? What do you do when produce is expensive and you don’t have a garden in your backyard?

From my parsonage kitchen,

4 thoughts on “What’s Cookin’ in the Parsonage?

  1. Good Monday, Denise~

    Your meal looks so delishious… I can imagine the aromas are still wafting their way through the mountains to reach our window.

    For a long time, we were members of a vegetable co-op (Noisy Rabbit). For $16 a week, each member receives a laundry basket full of fresh produce. During the summer, the little towns where we are have farmers and gardeners selling produce, so it's more economical to buy more local.

    With leftovers I would love to can some produce for the winter… vegetable soup sounds comforting for a cold day!

    For now, I put veggies through a juicer for a refreshing cool drink instead of having a cold coke which I crave.

    Let's see… What was your question? And What is my sign-in email?

    Love you, Denise. And love your inspirations!
    ~Debby

    Like

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