Grandon - TASTY TEMPTATIONS FOR THE TOOTHLESS

Tasty
Temptations for the
Toothless Rhea Grandon Copyright 2015 by Rhea Grandon. ISBN: Softcover 978-1-5035-3215-1 eBook 978-1-5035-3214-4 All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the copyright owner. Any people depicted in stock imagery provided by Thinkstock are models, and such images are being used for illustrative purposes only. Certain stock imagery Thinkstock. date: 02/11/2015 Xlibris 1-888-795-4274 www.Xlibris.com 697558 Contents For my husband John and my wonderful extended family When my husband and a good friend had all their teeth pulled at one time, I began to convert some of my favorite recipes to accommodate their toothless state. date: 02/11/2015 Xlibris 1-888-795-4274 www.Xlibris.com 697558 Contents For my husband John and my wonderful extended family When my husband and a good friend had all their teeth pulled at one time, I began to convert some of my favorite recipes to accommodate their toothless state.

Most are cooked slowly in a 6 qt. Crock pot for 4-6 h ours. The surprise was, they still enjoy these and I prepare these for company as well. They all request these recipes so. here goes. Ill start with the MOST requested Entree recipes I make.

This one is a never fail great dinner for company. Simple, rich, hearty, and comforting. Rheas Chicken and noo dles. (Fills a 6 qt. Crock pot) serves 4-6

Add to crock pot. If needed, thicken as des ired. Homemade noodles (per pe rson):

Cut in strips and allow drying at least one hour prior to adding to liquid. Boil and drain before adding to crock pot mix ture. Serves at least 4 good appetites 2 Tablespoon olive oil in large pan or skillet onion, chopped 1 clove of garlic, diced 1 stick celery, chopped green bell pepper, chopped Brown the above ingredients until tender and slightly b rown. Brown 1-1 1/2 pounds of hamburger, drain fat Add: 2 Tablespoon Worcestershire sauce 3-4 Tablespoon Chili powder 2 Paprika S & P to taste Stir above items until blended Add: 1 14.5 oz. Can of chopped or diced tomatoes *If desired add cup of catsup or Salsa for a spicier mix Stir in the pasta gently and s erve (One large round or sirloin steak serves two) 1 large sirloin or round steak, cut into 3 pieces. 1 large green bell pepper cut in strips 1 small onion, quartered and separated into pieces 1 14.5 Oz. 1 large green bell pepper cut in strips 1 small onion, quartered and separated into pieces 1 14.5 Oz.

Can chopped/diced tomatoes 4 Tablespoon olive oil 3 Tablespoon Balsamic vinegar Flour and season meat, brown meat pieces on high in olive oil and immediately turn heat to medium low. Add the vinegar, onions, pepper, and whole can of tomatoes. Cover and simmer for about 20-30 minutes or until fork tender. I usually serve this over white rice or my little red microwave potatoes. There is never any left-overs. (Buy 6-8 golf ball size little red potatoes) Wash and dry the unpeeled pota toes. (Buy 6-8 golf ball size little red potatoes) Wash and dry the unpeeled pota toes.

In a gallon zip lock storage bag put: 2 Tablespoon olive oil 2 Tablespoon Balsamic vinegar 1 chopped garlic clove 1 teaspoon Paprika 1 teaspoon Chili powder 2 teaspoon Chopped parsley S & Pepper to taste Shake to mix and drop in the potatoes. Shake well to cover all the potatoes. Leave a comer open at the top for steam to escape and micro wave on high for 8-10 minutes until fork tender. So easy so good. Just increase for more people. You will love this.

Serves 2-4 1 1 -2 pound prepackaged whole corn beef 1 onion, quartered 2 cloves of garlic, minced 2 carrots, peeled and chopped to spoon sized pieces 1 head of green cabbage, cored and quartered 1 32oz. Container of Beef broth S & Pepper to taste Put thawed com beef into 6 qt. Crock pot. Add onion, carrots, garlic, S & P, and broth. Cover and cook a minimum of 6 hours. Just before serving, fill a large pan with water and add a pinch of salt.

Peel all the leaves of cabbage and put in water. Bring to a boil JUST until the cabbage is cooked fork tender. Slice the com beef, add a little of the crock pot broth over the meat on the serving plate and pile on the cabbage. We like to put a pat of butter on the cabbage. Makes my mouth w ater (Included at my husbands request) 2 cups (uncooked) large elbow- roni l/4 stick butter 1 cup milk 2 cups shredded cheese of choice teaspoon Nutmeg Com starch to thicken Cook elbow-roni to tender and drain. In sauce pan melt butter, add nutmeg, and milk, add cheese and stir to blend.

Thicken as desired, add pasta and top with a little more shred cheese just before ser ving. Serves 4-6 3 Tablespoon Olive oil finely chopped onion 2 cloves minced garlic 1 stalk of finely chopped celery 1 whole green Bell pepper, chopped 2 teaspoon Oregano 8 fresh basil leaves chopped 1 lb. ground beef browned and drained cup flour to dust browned meat 1 14.5 oz. Can diced tomatoes 1 15 Oz. Can Manwich Sloppy Joe Sauce 1 # spaghetti cooked and drained Brown meat in olive oil. Add flour and stir to cover the meat well.

Add the remaining ingredients and simmer for about 15 minutes. (should thicken on its own) Pour sauce over drained spaghetti and top with Parmesan ch eese. These next two recipes was given to me by my nephew, Bill, a wonderful cook. 1 4oz. Can green chilies, drained 2 cups shredded cheese 1 cup baking mix 1 cup half and half cream 4 eggs Preheat oven to 375 degrees. Grease 8 x 8 pan.

Sprinkle chilies and cheese in pan. Beat remaining ingredients until smooth. Pour over chilies and bake 30 minutes or until browned. Cut in squ ares. 2 boxes Jiffy Cornbread mix 4 eggs 1 16oz. Carton cottage cheese 1 12oz.

Carton frozen, chopped,broccoli. (thawed, not dra ined) 1 stick butter or margerine 1/4 dried, minced onion 1 cup shredded chedder cheese Preheat oven to 375 degrees. Melt butter in 13 x 9 pan, Mix all but cheese in a bowl. Pour over melted. Top with cheese and bake for 30 minutes or until slightly brown On cold winter days my daughter and I enjoyed sharing a bowl of this soup. 1 stick Butter 4-5 medium onions 5 cubes of beef Bullion 4 dried whole Bay leaves 5 cups water Dash of S & P 1 slice of crusty bread per bowl of soup Shredded Mozzarella or Swiss cheese as des ired.

Chop onions, cook in butter until tender and slightly brown. Add 3 of the bullion cubes and simmer for 2-3 minutes. Add last 2 cubes of bullion, water, S & P, Bay leaves, and simmer for 10 minutes. Ladle into bowls and float the bread slice on top with shredded cheese sprinkled on the b read. Serves 2-4 Chop all veggies about 1/2 cubes to insure even cooking 3-4 small potatoes, peeled and chopped 4 slices of bacon, fried crisp and chopped onion, chopped cup zucchini, chopped 1 stalk of celery, chopped 1 clove garlic, chopped fine carrot, chopped 4 cups chicken broth stick of butter 1 can evaporated milk S & P to taste 4 tsp. Dry powdered coffee creamer mixed in cornstarch to thicken Melt butter in saucepan.

Add: onion, celery, carrots, garlic, potatoes, bacon and enough chicken stock to cover veggies. Simmer covered until veggies are tender over low heat about 15-20 minutes. Add cold water to com starch mixture and thicken. Add remaining broth and can milk to desired consist ency. Serves 6