1 stick butter
3/4 cup brown sugar
1/2 cup almonds
1 tbs lemon juice
1 tsp vanilla
1 cup rolled oats
1/2 cup flour
6 pears sliced
1 tsp cardamom
1. Preheat the oven to 375.
2. grease a 9″ square pan with 1 tbs of the butter.
3. Cream together remaining butter and sugar.
4. Add the lemon juice, vanilla, oats, and flour to the butter mixture. Mix until well-combined.
5. Put pear slices into the pan. Sprinkle cardamom over the pears.
6. Crumble the topping over the pears.
7. Bake for 30 minutes.
8. Serve warm with vanilla ice cream.
Green Chile Fried Chicken
18-ounce carton dairy sour cream
14-ounce can diced green chile peppers
2tablespoons snipped fresh cilantro
1/4teaspoon ground black pepper
12-1/2- to 3-lb. cut up broiler-fryer chicken, skinned if desired
Bottled hot pepper sauce (optional)
1. In a bowl combine sour cream, milk, chile peppers, cilantro, lime juice, garlic, cumin, salt, and black pepper. Place chicken pieces in a bag and set in a shallow dish. Pour sour cream mixture over chicken; seal bag. Refrigerate overnight; turn bag occasionally.
2. Place flour in a shallow dish. Remove chicken from sour cream mixture. Discard remaining sour cream mixture. Add chicken pieces to flour, a few at a time, turning to coat.
3. Add oil to a 12-inch heavy skillet to a depth of 1/4 to 1/2 inch. Heat over medium-high heat until hot (350 degree F). Reduce heat. Carefully add chicken to the skillet. Cook, uncovered, over medium heat about 40 minutes or until chicken is no longer pink (170 degree F for breasts; 180 degree F for thighs and drumsticks), turning occasionally to brown evenly. Drain on paper towels. If desired, serve with bottled hot pepper sauce and lime wedges. Makes 4 to 6 servings.
I was looking for a good clam chowder recipe yesterday. I had a can of clams that I bought and really wanted to find something to do with them. Most of the recipes called for carrots and celery. Now I have nothing against carrots, although I don’t care for them cooked. But I have a SERIOUS problem with celery. Ask my coworkers who have watched me pick the celery out of soup in the lunch room! So I kept looking until I found this recipe that didn’t have any extras in it at all. It consisted of clams, potatoes and onions. I used that as my starter and then adapted it to my liking. The result is what my husband calls Save the World Clam Chowder.
Save the World Clam Chowder
1 26 oz. can of baby clams
1 8 oz. bottle of clam juice
3 slices of bacon
1 small onion, diced
4 cups of water
1 Tbs chicken buillion
1 Tbs parsley
4 cups potatoes, peeled and diced
1 cup of milk
6 Tbs flour
salt, pepper, and garlic to taste
1. Cut bacon strips into small pieces. Cook in frying pan with diced onions until brown.
2. In a large pot, add clam juice, water, buillion, bacon and onions. Bring to a boil. Add salt, pepper and garlic to taste.
3. Add potatoes. Turn heat to medium and cook unitl potatoes start to get soft. This took about an hour.
4. Add clams. Bring to a boil.
5. Mix flour in water to form a roux. (Put flour into a small bowl and add water a little at a time, mixing with a fork to remove all lumps. Add water until you have a runny paste.) Add roux to boiling soup. Mix it in so it doesn’t form lumps.
6. Add milk. and heat until it starts to bubble.
I love sunrises and sunsets. It never fails to amaze me when God chooses to bless us with beautiful colors.
I started taking sunrise/sunset pictures in October. The following pictures are the first ones I took on my way to and from work. I have almost been late to work more than once becauseI was looking for an unobstructed view and a place to stop the car to shoot the picture!
We had a couple of snowstorms in December. I took the following pictures in Rio Rancho on Dec. 9.
I came out of the house to see the moon peeking over my neighbors house on Jan 9.
This picture was taken on Rio Grande Blvd. in Albuquerque this morning.
1 cup old fashioned rolled oats
2 cups boiling water
3 Tbs butter
2/3 cup brown sugar
2 tbs molasses
1 tbs sugar
1/2 cup potato flakes
2 pkg active yeast
1 1/2 tsp salt
1/2 cup warm water
5 cups flour
In a large bowl, combine the oats, boiling water, butter, brown sugar and molasses. Try not to eat it…this makes an awesome bowl of oatmeal!
In a seperate bowl, add sugar, potato flakes, salt, yeast, and warm water. Let sit for about 5 minutes.
When the oatmeal cools to warm to the touch, add yeast mixture. Stir in flour. Mix in a mixer with dough hook for six minutes or knead until dough no longer sticks to your fingers.
Let rise for 1 hour.
Shape into loaves and rise for another hour.
Bake at 350 degrees for about 30 minutes or until golden brown.
Enjoy! This is good with soup or with jelly. Or even by itself!