Because I wanted to find out what they were like, I opened a jar of my pickled asparagus. It has worked very well and they were good. However, having finished one jar, I didn't want to waste all that lovely pickling liquid so I sliced up some bell pepper and some cucumber, and am working my way through it with pleasure. Matt has never been a 'pickle' person. It also occurs to me, several people have recommended pickle juice for cramps too so worth keeping.
Because I am 80 in September I have to have a special driver's test, written and lecture. Waste of time in my opinion. Doesn't tell them whether I can actually handle a car safely!! My test comes 10 days before my birthday when my license runs out. Monday I received a temporary license which expires on my birthday!!! Somebody isn't paying attention.
Tuesday I pick up our groceries but much as I like this system, they seem to be having a lot of trouble with their web site. I do hope they get it fixed. Not insurmountable problems but a pain in the butt.
These are the two fairly easy recipes I made on Saturday night. I reduced the quantities in both cases and it turned out very well.
Steak a la Moutarde
Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well
with most any side dish. Once the mustard has been added, do not allow to boil or the sauce will become unpleasant.
24 oz sirloin steaks (I used fillets)
salt and freshly ground black pepper
2 Tbs vegetable oil
2 Tbs butter
2 Tbs shallots, finely chopped
1/4 Cup cognac
1/2 Cup heavy cream
1 Tbs Dijon mustard
1. Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
2. Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over steaks.
Servings: 4
Source: Food.com
I accompanied it with
Fried Cabbage and Egg Noodles
Recipe by: judi "This is a German recipe from my Grandmother. It's cabbage that is lightly browned
in butter and mixed with egg noodles and browned lightly for a wonderful, hearty, and fast dish."
1 (16 ounce) package egg noodles
1 stick butter
1 medium head green cabbage, chopped
salt and pepper to taste
1. Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
2. While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minute
Servings: 4
Author: judi
Have a great day
Because I am 80 in September I have to have a special driver's test, written and lecture. Waste of time in my opinion. Doesn't tell them whether I can actually handle a car safely!! My test comes 10 days before my birthday when my license runs out. Monday I received a temporary license which expires on my birthday!!! Somebody isn't paying attention.
Tuesday I pick up our groceries but much as I like this system, they seem to be having a lot of trouble with their web site. I do hope they get it fixed. Not insurmountable problems but a pain in the butt.
These are the two fairly easy recipes I made on Saturday night. I reduced the quantities in both cases and it turned out very well.
Steak a la Moutarde
Mustard is not just for hot dogs anymore. This steak is fast and easy to prepare and would go well
24 oz sirloin steaks (I used fillets)
salt and freshly ground black pepper
2 Tbs vegetable oil
2 Tbs butter
2 Tbs shallots, finely chopped
1/4 Cup cognac
1/2 Cup heavy cream
1 Tbs Dijon mustard
1. Season steaks on both sides with salt and pepper. Heat oil in a large heavy skillet over high heat until almost smoking. Add steaks and cook 4 to 5 minutes and turn. Continue cooking another 4 or 5 minutes.until desired doneness. Remove steaks to a platter and keep warm.
2. Pour off fat from skillet. Add butter, then shallots. Add cognac and carefully ignite it. Add cream and bring to a boil, cook while stirring about 5 minutes. Remove from heat and stir in the mustard. Add salt and pepper to taste. Serve over steaks.
Servings: 4
Source: Food.com
I accompanied it with
Fried Cabbage and Egg Noodles
Recipe by: judi "This is a German recipe from my Grandmother. It's cabbage that is lightly browned
1 (16 ounce) package egg noodles
1 stick butter
1 medium head green cabbage, chopped
salt and pepper to taste
1. Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water until the pasta is tender yet firm to the bite, about 5 minutes. Drain.
2. While the noodles cook, melt the butter in a large skillet over low heat. Add the cabbage to the melted butter; season with salt and pepper. Cover and cook until the cabbage begins to brown, 5 to 7 minutes. Stir the drained noodles into the cabbage; cook and stir until the noodles begin to brown, about 5 minute
Servings: 4
Author: judi
Have a great day
