Bob’s Spinach & Rice Dish

Enjoy this healthy homemade spinach and rice dish that’s easy to prepare.

Bob’s Spinach & Rice Dish

CourseMain Dish

Bob’s Spinach & Rice Dish

CourseMain Dish

Ingredients

1 lb fresh spinach minced or frozen, thawed
3 Tbsp olive oil
2 cloves garlic
1/2 tsp salt
2 tsp dill weed dried
2 tsp white wine vinegar
fresh pepper to taste
1/2 cup feta cheese
1/2 cup Parmesan cheese
1 1/2 cups rice basmati and wild

Servings:

Instructions

Heat olive oil, add minced spinach and garlic - season with salt, dill weed, vinegar and pepper. Cook for 10 minutes, stirring often. Set it aside.
Cook rice according to directions (I use a mix of basmati and wild rice and cook in chicken broth).
Add spinach mixture to rice and toss until well blended. Cook together for 3 or 4 minutes.
Mix the two cheeses together.
Spoon rice and spinach mixture into serving dish – cover with the cheese and serve immediately.

Share this Recipe

Paulette’s Beet & Potato Salad

Ingredients

12 medium potatoes white
3 medium beets
1 medium onion sweet

Dressing

1/2 cup canolo oil
1/4 cup white vinegar
3/4 tsp salt
1/8 tsp pepper

Servings:

Instructions

Potatoes & Beets

Boil potatoes until soft with skins on. Boil beets about an hour until soft. Chill potatoes and beets. Peel and cut into small bite size pieces. Mix with the onion.

Dressing

Mix oil, vinegar, salt and pepper – adjust to personal taste. Add potatoes, beets and onion. Marinate overnight.

Share this Recipe

Mom’s Spaghetti

Ingredients

1 lb extra lean ground beef
1 onion yellow
1/2 Tbsp butter
1/2 Tbsp olive oil
1 15 oz can tomato sauce
1 6 oz can tomato paste
1 14.5 oz can tomatoes diced
6 cloves garlic
1 1/2 Tbsp black pepper coarse ground
1/4 Tbsp salt
1 Tbsp brown sugar rounded
1 1/2 Tbsp oregano

Servings:

Instructions

Sauté ground beef at medium heat with the onion, butter and olive oil, breaking it up with a spatula. When the meat is brown add the tomato sauce, paste, and diced tomatoes. Add the garlic, pepper, salt, brown sugar, and oregano. Cover with a lid and simmer on low for ½ hour. Check and stir frequently – if it becomes dry, add ¼ cup water.
Cook pasta in a pot with ½ tsp salt and 1 Tbsp olive oil to keep pasta from sticking.

Share this Recipe

Swannie’s Salsa

Ingredients

5 sprigs cilantro
4 Roma tomatoes
1/2 tsp salt
1/4 green bell pepper
Jalapeno pepper to taste
2 medium garlic cloves
1 Tbsp lime juice
1/4 onion yellow or white

Servings:

Instructions

Finely dice all ingredients or use a food processor.

Share this Recipe

Emily’s Meatloaf

Enjoy this tasty meatloaf – tasty and healthy!

Emily’s Meatloaf

Ingredients

2 lb lean ground beef
1/2 Tbsp salt
1 tsp pepper
1/4 tsp Allspice
5 Tbsp margarine
1 cup crushed saltine crackers
1 large onion
1-1/2 cups evaporated milk

Glaze

1/3 cup ketchup
1/3 cup light Karo syrup
dash Allspice

Servings:

Instructions

Meatloaf

Mix together ground beef, salt, pepper, Allspice, margarine, crackers, onion and evaporated milk. Place in bread or meatloaf pan and bake at 350 degrees for 1-1/2 hours.

Glaze

Mix ketchup, syrup and Allspice together. Pour over cooked meatloaf. Bake another 30 minutes. Let set for 10 minutes before slicing.

Share this Recipe

Pickled Peppers from Mary Broman

Ingredients

4 lbs mild bell peppers green, yellow, orange, and/or red

Brine

1 cup white sugar
2 cups white vinegar
1/2 cup olive oil
1 tsp salt pickling or Kosher

Servings:

Instructions

Cut peppers into 1-1/2 inch squares. Soak in ice water for 30 minutes.
Mix and bring brine to a boil. Drain peppers well. Put peppers in brine and bring to a boil again.
Put into sterilized jars. Jars should seal and pop.
Does not need a water bath.

Share this Recipe