Like so many of you, I have time on my hands. Instead of doing those odd jobs I keep putting off, I’ve been trying new recipes, most from Taste of Home magazine. Those are recipes from homemakers all over the U.S., often their favorite recipes they have served many times.
I love being able to put stuff in the pot right after lunch and leave it to cook. Sometimes they turn out wonderful, and sometimes I could just as well have cooked them on the stove, like the one with ground beef, onions, Bush’s Baked Beans, and butter beans. Actually, I used frozen peas instead of butter beans because hubby does not care for those. Usually, the meat is done and tender, but the vegetables need to be boiled on the stove to get them done in a hurry. Most of the dishes end up with lots of gravy. I guess I’ll have to buy some rice, which I’ve been trying to avoid on a low-carb diet, to use up all the mushrooms and gravy left over from a chicken dish. Or maybe I will use it in a recipe that calls for chicken broth.
One of my favorite soups is cauliflower soup made in my red copper pot, using 3 slices bacon, cooked crisp and chopped, a cup of sliced carrots, a can of corn, a can of evaporated milk, 2 chicken bouillon cubes, 2 cups water and chopped cauliflower. I usually add more regular milk. It makes enough for two people for four lunches. Best of all, the soup has lots of vegetables in it instead of just a few floating around. After eating it, I feel like I actually had a meal.
I have tried three recipes for lime pie, but only liked the Fluffy Key Lime Pie from Taste of Home, which uses:
- 1/4 cup boiling water
- 1 package (0.3 ounce) sugar-free lime gelatin
- 2 cartons (6 ounces each) Key lime yogurt
- 1 carton (8 ounces) frozen fat-free whipped topping, thawed
- 1 graham cracker crust (6 ounces)
See tasteofhome.com or mix lime gelatin with boiling water. Cool a little, then mix in rest of stuff and chill. This would be good with or without the graham cracker crust.