January 6, 2011

• I got a lot done today! Feels good to finally see that I am making some progress. I still have a lot to do, but tomorrow is another day!

  Daughter stopped by after work this afternoon for a short visit.   I am so thankful that she is still so close by.
  She is truly enjoying having her own place. I am so happy for her. I remember when I first got out on my own...it was wonderful!

  Not a lot of news to report from here, so I am going to post 2 recipes. One is what I made after Thanksgiving with our ham bone...(yep..I'm behind on my recipes too!)

  Bean Soup with Ham

  1 ham bone with some meat left on
  2 cups Navy, Northern or mixed beans
  8 cups water
  1 clove garlic, minced  (we love garlic, so I used more)
  1 bay leaf
  1 large onion, chopped
  salt & pepper to taste

  Wash beans and add to a medium to large pan on the stove. Cover with water, boil and turn off the heat. Let these sit about a 1/2 hour.  Drain the beans and place all the ingredients in a crockpot.
  Cover and cook on high for 4 hours or so, then switch to low and continue to cook. You want the beans to be done, but not mushy.  Add more water if needed to make it a soup consistency as it cooks.
  Cut the meat off the bone and put in with the beans & remove the bay leaf before serving.

  (delicious! ~add cornbread or crusty bread & that's it!)

  My hubby loves blue cheese...and we have a freezer full of venison, so I jumped right on this recipe when I came across it online! (you can also use ground beef instead of the venison)

  Blue Cheese Venison Loaf

  2 lbs. ground venison
  1 egg
  1/4 to 1/2 cup blue cheese; crumbled
  1/4 cup onion, chopped
  1/4 cup milk
  1/2 tsp. mustard, dry
  1/4 tsp. sage
  1/4 to 1/2 cup steak sauce
  1/2 cup dry bread crumbs
  1/8 tsp. garlic powder
  1 TBS. Worcestershire sauce
  salt & pepper to taste
  instant mashed potatoes
  bacon: crisp & crumbled

  Heat the oven to 350 degrees. Mix half of the cheese and all of the ingredients together.
  Spread the venison mixture into an ungreased loaf pan, 9x5x3" or shape into a loaf in an ungreased baking pan.
  Bake, uncovered for 1 to 1 1/4 hours or until done.
  Drain off the excess fat.

  Prepare the potatoes as directed on the package except: stir in the remaining blue cheese. Spread the potatoes on the sides & top of the meat loaf.
  Sprinkle with the crumbled bacon and bake for an additional 10- minutes, or until the potatoes are lightly browned.

  OMG...VERY good!

  OK...that's all I have for today...time to go start dinner now...tonight is broiled pork chops, savory herb stovetop stuffing and corn on the cob.

  
  

  • 6:41 pm
  • 1 Comment