sausage gravy
Sausage Gravy
1/2 pound ground sausage
1/4 cup butter or margarine
1/3 cup all-purpose flour
3 1/4 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon Italian seasoning
Brown sausage in a skillet, stirring until it crumbles. Drain, reserving 1 tablespoon drippings in skillet. Set sausage aside.
Add butter to drippings; heat over low heat until butter melts. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in seasonings and sausage. Cook until thoroughly heated, stirring constantly.
The important thing is not so much that every child should be taught, as that every child should be given the wish to learn. — Sir John Lubbock
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burritos
Burritos
1 1/2 pounds lean ground beef
1 medium onion, coarsely chopped
1 (7 ounce) can green chili salsa
1 (7 ounce) can green chiles, seeded and diced
1 (14 1/2 ounce) can stewed tomatoes
1 (17 ounce) can refried beans
Salt, to taste
Freshly ground pepper, to taste
2 dozen large flour tortillas
2 cups Longhorn cheese, grated
1 cup sour cream
Preheat oven to 350 degrees F.
Brown the beef in a skillet, crumbling with a fork as it cooks. Drain off the fat. Add onion, green chile salsa, chiles, tomatoes and beans. Season with salt and pepper. Cook and stir mixture for 5 minutes or until most of the moisture has cooked away.
Place tortillas on center rack of the oven and heat until just hot, not crisp or stiff. Remove one at a time to plates and quickly place some meat mixture in the center of each one. Top with 2 tablespoons of the cheese and 1 tablespoon of sour cream. Roll tortillas around filling and serve immediately. The burritos may be cooled, wrapped in foil, and refrigerated or frozen for later use.
Ignorance, the root and the stem of every evil. — Plato
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marshmallows
Marshmallows
2 cups granulated sugar
3/4 cup water
2 tablespoons unflavored gelatine
1/2 cup cold water
1 teaspoon vanilla extract
1/2 teaspoon salt
Cornstarch
Confectioners sugar
Mix granulated sugar with the 3/4 cup water. Simmer to soft-ball stage. Remove from heat. Soften gelatine in the 1/2 cup cold water. Place on a large platter. Pour hot syrup over softened gelatine. Stir until dissolved. Let stand until partially cooled.
Whip until thick and white, and mixture will nearly hold its shape. Add vanilla extract and salt. Pour into straight-sided pans lined with equal parts of cornstarch and confectioners sugar, mixed together. Let stand in cool place until firm (not in refrigerator). Cut into squares with scissors and dust with confectioners sugar.
Cat a pygmy lion who loves mice, hates dogs, and patronizes human beings. — Oliver Herford
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