journey of life

Just in time to order for Valentine’s Day! Gelli Baff!  Now, tell the truth.  Doesn’t this stuff look like grand fun!?!

Matt picked up the new Norah Jones CD for me this morning. I think I’ve played it four times already. It’s got a little bit of everything…jazz, blues, country…but I’m biased. I love almost anything Norah sings!

3/4 cup sour cream
1/3 cup mayonnaise
1/3 cup dijon mustard
1/3 cup honey
1 tablespoon lemon juice
salt and pepper to taste

Mix mayonnaise, sour cream and mustard with wire whisk. Add honey, lemon juice, salt and pepper, stirring until well combined.

Recipe courtesy of one of my roommate’s college boyfriends.

1/2 cup A-1 sauce
1 1/4 cup brown sugar
1 cup orange juice

Wrap ham in foil or place in baking bag. Bake at 350° F for 30 minutes per pound. Remove foil the last thirty minutes of cooking time.

Recipe courtesy of Laura’s maternal grandmother, Nana.

6 potatoes
3 hard-boiled eggs
4 tablespoons cider vinegar
1/2 cup milk
4 tablespoons margarine or butter (1/2 stick)
1/2 cup mayonnaise
salt and pepper
1 small jar pickle cubes
celery seeds if desired

Cook potatoes in salted boiling water until done. Drain potatoes. Place in bowl and cream with mixer. Add milk and butter and continue mixing. Peel eggs and place in with potatoes. Mixer will mix eggs well into the potatoes. Put in mayonnaise and vinegar. Mix with mixer. Last add pickles.

Recipe courtesy of Laura’s maternal grandmother, Nana.

1/2 head iceburg lettuce
1 large can of tuna, drained
1/2 cup mayonnaise
salt and pepper to taste
1 teaspoon lemon juice
1 small can of pickle relish

Break lettuce into small pieces.  Break up tuna, add to lettuce.  Add pickles, mayonnaise, salt, pepper and lemon juice.  Serve immediately.

Recipe courtesy of Laura’s maternal grandmother, Nana.

6-7 potatoes
3 tablespoons of flour
1 teaspoon of salt
1/2 teaspoon of pepper
1/2 cup of butter
2 1/2 cups of milk
1 small box of velveeta cheese

Wash and cut potatoes into thin slices. Grease large casserole dish. Arrange one layer of potatoes in casserole. Sprinkle with part of flour, salt and pepper. Layer with portion of cheese, thinly sliced. Continue with second layer, ending with cheese. Pour milk over top of dish. Cover. Bake in 350° F oven thirty minutes. Uncover and bake 40 to 50 minutes or until potatoes are done.

Recipe courtesy of Laura’s maternal grandmother, Nana.

1-1 1/2 pounds cooked stew beef
corn
tomatoes
stewed tomatoes or tomato juice
pinto beans
peeled and diced potatoes
salt and pepper
bay leaf (optional)
parsley (optional)

Combine ingredients and simmer until done.

Recipe courtesy of Laura’s maternal grandmother, Nana.

Take 2-3 pounds of stew beef, place in crockpot.  Season beef with salt and pepper.  Cover beef with water and cook on low for eight hours or on high for four hours.   Serve with mashed potatoes and biscuits.  Leftover stewed beef can be used in Vegetable Beef Soup or frozen.

Recipe courtesy of Laura’s maternal grandmother, Nana.

3 pounds of sweet potatoes, peeled and cooked
1/4 cup of butter
1/2 cup of packed brown sugar
1 teaspoon of salt
1/2 teaspoon of grated orange rind
6 marshmallows, halved
4 cups of crushed cornflakes
1/3 cup of melted butter
12 pecan halves

Mash potatoes with butter, sugar, salt and orange rind. Cool, divide in portions. Coat each portion with butter and roll in cornflakes. Bake at 450° F for seven to eight minutes.

Recipe courtesy of Laura’s maternal grandmother, Nana.