Stir-fried Cabbage

This is what you do when you have part of a cabbage sitting in your fridge and don't know what to do with it. You turn it into a side dish.

Chop cabbage into small pieces and stir-fry in oil or butter for about 15-20 minutes or until cooked through. Sprinkle generously with salt and pepper and serve.

Works well with green or purple cabbage.

Blueberry Cream Muffins

4 eggs
2 cups sugar
1 cup vegetable oil
1 tsp vanilla
4 cups flour
1 tsp salt
1 tsp baking soda
2 tsp baking powder
2 cups sour cream
2 cups fresh or frozen blueberries or saskatoons

Beat eggs, gradually add sugar. Slowly pour in oil and vanilla while mixing. Combine dry ingredients and add alternately with sour cream. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400 for 20 minutes. Makes 2 dozen.

Never Fail Brownies

1/2 cup margarine
1 cup white sugar
2 eggs
1/4 tsp salt
1/2 tsp vanilla
1/2 cup flour
1/2 cup cocoa
1/2 cup nuts (optional)

Blend ingredients well in order given. Spread in an 8x8 inch greased baking pan (or line with foil for easy clean-up). Bake at 350 for 20 minutes or until just done. Do not overbake.

This recipe doubles nicely into a 9x13 pan but may take longer to bake.

For very easy icing, sprinkle the brownie with chocolate chips when you take it out of the oven, then spread with a knife once they are warm and soft enough to spread.

Buttered Egg Noodles (& Chicken Kiev)

When we got married, the meal at our reception was Chicken Kiev and buttered egg noodles. It was really good and I've always wanted to re-create it at home. I finally figured out how to do it!

Step 1: Buy pre-made frozen chicken kiev. Yup, I didn't even attempt to make it from scratch.

Step 2: Make buttered egg noodles. That's where this recipe comes in. I got it online somewhere and modified it to suit us. It's really good, really fast and easy!

Ingredients:

1 package broad egg noodles (340 g)
3 1/4 cups chicken broth (I use water + chicken bouillon)
1/4 cup butter

Bring the chicken broth and butter to a boil. Add the egg noodles and cook covered for about 8 minutes, or until the noodles are done and the liquid has all been absorbed. The original recipe calls for an additional 1/4 cup of butter to be stirred into the noodles at the end, but I've deemed this unnecessary. It makes the noodles greasier but doesn't really add to the flavour. I do however give it a sprinkle of parsley on top before serving.

Red River Cereal in the Slow Cooker

3 cups water
1 cup Red River cereal
sprinkle of salt

Cook on low for two to three hours, then turn slow cooker off and let it cool off. Refrigerate and reheat in the mornings in the microwave.

Iced Coffee

Iced Coffee:

1 cup cold coffee
1/4 cup vanilla syrup
1/4 cup half & half cream
Lots of ice cubes

Vanilla Syrup:

2.5 cups water
2 cups sugar
3/4 cup brown sugar
4 T. vanilla

Heat the water and the sugars until the sugar is all dissolved. Remove from heat. Once cool, add the vanilla.

One Pan Chicken Dinner

3 chicken breasts
6 potatoes
bunch of carrots and maybe some onions (or other vegetables of choice; green beans or broccoli might be good)
1/2 cup butter
1 pkg. onion soup mix

Place the chicken down the middle of a 9x13 pan. On one side arrange the potatoes and on the other the carrots and onions. Slice the butter into little slices and lay over the whole thing, then sprinkle with the onion soup mix (you don't have to use a whole package; it works with less). Cover with foil and bake for an hour at 350.