1 kiwi, sliced
1 banana, peeled and chopped
1/2 cup blueberries
1 cup strawberries
1 cup ice cubes
1/2 cup orange juice
1 (8 ounce) container peach yogurt
blueberries, strawberries, ice, orange juice,
and yogurt until smooth.
1/2 cup vegetable oil
4 cups sliced potatoes
1 medium onion, sliced
1 1/2 tsp. salt (regular or hickory flavored seasoning salt)
1/2 tsp. pepper
1 1/2 Tbsp. bacon bits, optional
In large deep skillet heat oil on medium high heat. Add potatoes and onion and sear them on the outside for crunch. Turn potatoes from bottom up as they brown on the outside, gradually sprinkling the salt and pepper on the layers. After 15 minutes, or when the potatoes have a golden edge to them, cover, reduce heat and allow to cook til tender, 20 to 25 minutes more. Serve while hot, garnished with bacon bits if desired. Serves 4 to 6
Home fries, fried taters, French fried tater rounds...whatever you call them, they are potatoes peeled, sliced and cooked hot with onions til they are crunchy on the outside. When they are covered, placed over reduced heat and allowed to cook til tender.
1 box chocolate or vanilla wafers, 16 oz
1/4 cup ground honey roasted peanuts
1 stick butter, melted
1 pkg. cream cheese, softened, 8 oz
3/4 cup honey
3 Tbsp. smooth or crunchy peanut butter
1 container frozen whipped topping, thawed, 8 oz
Hot fudge ice cream topping for garnish
To make crust, grind wafers and peanuts together land add butter, blending well. Press into a 9 inch deep dish pie plate.
To make filling, beat together cream cheese and honey in large bowl. Add peanut butter and blend well. Fold in whipped topping and pour creamy mixture into the prepared crust. Chill and serve garnished with a dollop of hot fudge topping.
Serves 8 to 10
1 container frozen whipped topping, thawed, 12 oz
1/2 cup sliced fresh strawberries
1/2 cup flaked coconut
1/2 tsp. vanilla extract
1 container strawberry yogurt, 6 oz
1 graham cracker piecrust
In large bowl, blend whipped topping, strawberries, coconut, vanilla and yogurt. Pour into graham cracker piecrust. Chill pie before serving. This is also yummy drizzled with a bit of chocolate syrup. Makes 8 to 10 servings.
This incredibly easy pie is creamy and delicious, but not nearly as decadent as it tastes.
1 1/2 pounds round steak, cut into serving sizes
1 cup buttermilk
1/2 cup flour
1 1/2 tsp. salt
1 tsp. pepper
4 tbsp. vegetable oil
1 1/2 cups water
2 medium onions, sliced
Prepare steak by washing and drying the pieces and pounding with a metal meat hammer on both sides. Put in a bowl, cover with the buttermilk and soak overnight in refrigerator. Discard the buttermilk. In shallow bowl, create a dredge of the flour, salt and pepper. Heat oil in large deep skillet with a lid. Coat each steak well in the dredge and brown on both sides of the hot oil. When browned, remove the steaks and pour the dredging flour into the skillet and brown the flour like a gravy roux. When flour is browned, stir in the water briskly, blending out the lumps. Return steak to skillet, cover with onion slices and bring the liquid to a boil. Reduce heat, cover and simmer for 20 to 30 minutes or til onions and meat are tender. If gravy appears too thick, just stir in more water. Serves 4 to 6
"Still round the corner there may wait, A new road or a secret gate
And though I oft have passed them by, A day will come at last when I
Shall take the hidden paths that run West of the Moon, East of the Sun."
- J.R.R. Tolkien