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RE: zuchinni
While zucchini isn't the 'star' in this recipe, it's usually the first thing I think of making when I have zucchini in the house. We love this stuff & I get requests for the recipe by anyone who tastes it. I usually double the zucchini for this and have been known to use a can of drained diced tomatoes when I don't have fresh tomatoes.
Oh, and a word of warning, when the soup is freshly made those little meatballs are seriously 'HOT' and stay that way for quite awhile. This stuff definitely needs some cooling time before serving.
Mexican Meatball Soup
MEATBALLS:
1 Lb Ground beef
1/4 Cup Uncooked regular rice
2 Tsp Chili powder
1 Tsp Salt
1/4 Tsp Oregano leaves
1 Clove Garlic, crushed
1 Egg, beaten
SOUP:
1/2 Cup Coarsely chopped onion
1/2 Cup Celery, sliced
1 Clove Garlic, minced
1 Tbl Oil
4 Cups Beef broth
1 (8 oz) Can Tomato sauce
1/4 Tsp Oregano leaves
1 Medium Green pepper, cut into 1-inch pieces
1 Cup Zucchini, cut into 1-inch pieces
1 Cup Frozen corn
1 Large Tomato, peeled, seeded, cut into 1/2-inch pieces
Shredded Monterey Jack
Shredded Cheddar cheese
Combine all meatball ingredients and mix well. Shape into 1-inch meatballs. Thoroughly brown meatballs in skillet & drain on paper towels.
In 5 quart Dutch oven, saute onion, celery & garlic in oil until tender. Add beef broth, tomato sauce & oregano. Bring to a boil. Stir in meatballs & green pepper. Reduce heat; cover & simmer 20 minutes. Skim fat from broth. Stir in zucchini, corn & tomatoes. Simmer uncovered an additional 8 to 10 minutes or until zucchini is crisp-tender. Sprinkle cheeses on top of each serving.
Ginny
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Lazy Moon
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07/19/08 09:15pm |
Camp Cooks and Connoisseurs
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RE: Post Your Favorite Pie
Coconut Cream and Peach are my favorite pies. I make a good coconut pie, but I'm still looking for that perfect recipe. Peach is simple, just sugar, a little flour for thickening & bake until done...Mmmm...mmmm...mmmm!
Sweet Potato is my third favorite now that I've found the perfect recipe. It has a wonderful flavor that gets better with every bite. Recipe makes 2 pies.
Sweet Potato Pie - The Best!
Edit-I've pulled the Sweet Potato pie recipe! Something doesn't seem correct about the recipe. Maybe I copied something down incorrectly. I'm going to make it sometime next week and will re-post. Sorry about that and hope it doesn't cause someone a problem!
Ginny
Oh, I do have a good tip for the peach pie. Spread 2 to 3 teaspoons of flour into the bottom of the crust before putting your peach mixture. It helps to keep the bottom from being soggy.
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Lazy Moon
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05/22/08 08:11pm |
Camp Cooks and Connoisseurs
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RE: New Mexico RT 64
Wow, thanks for the tourist info Lynn. I'll be googling everything :).
...drive about seven miles to go out to the Rio Grande Gorge bridge. Walk out across the bridge (unless you're afraid of heights!):
I'm actually terrified of heights! From what I can see in your photo it looks pretty scary. Just the thought of walking out on that makes me feel a little shaky even now, but what a view! My hobby is photography and my desire to get a good photo often times makes me ignore that voice in my head screaming 'No-o-o-o-o! :E'. I'll definitely check it out. Thanks again!
Ginny
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Lazy Moon
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05/08/08 11:05pm |
Roads and Routes
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RE: New Mexico RT 64
Thanks much for the replies. Glad to hear it's a good road all the way and sounds like we won't have any problems.
cruiserjs...Taos is definitely a destination for us. I'll make a note on my maps about the alternative route you suggested and keep it in mind for any future trips to the area.
Thanks again to you both.
Ginny
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Lazy Moon
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05/07/08 10:11pm |
Roads and Routes
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New Mexico RT 64
We are having to change our vacation plans and would like to know what RT 64 going west is like. Will be coming south on I-25 from Colorado. I did a search and have planned to go from Taos to Tierra Amarilla via Espanola (RT 68) and Abiquiu (RT 84), but need info on RT 64 from I-25 to Taos and also from Tierra Amarilla to Farmington.
We have a 2-wheel drive 1-ton Dodge Ram pulling a 27' Chateau TT and will be making the trip in late September. Any help would be greatly appreciated!
Ginny
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Lazy Moon
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05/06/08 08:25am |
Roads and Routes
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RE: Finally posted my picture
I don't think it looks too bad. If it were mine I would crop some of the grass off the bottom and maybe a little off the top. When you resize a photo, you usually need to do some sharpening on it. See if your photo editor has a sharpening tool or control. Just keep in mind that it's very easy to over-do sharpening. A little goes a long way.
Ginny
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Lazy Moon
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04/05/08 10:54am |
Travel Trailers
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RE: Bayou Bluffs Campground Cornell, IL
I haven't been there, but I found this much info here!
Hope it helps.
Ginny
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Lazy Moon
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03/15/08 11:56am |
Campgrounds, Resorts and Attractions
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RE: Help, looking for heart healthy RV recipes
Try here.
Ginny
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Lazy Moon
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03/09/08 03:05pm |
Camp Cooks and Connoisseurs
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RE: Balloon Fiesta Restaurants
Wow!, NM Baloonist, Veebyes, rarintogo, AGBAT & Desert Dog1...thanks loads for all the suggestions and tips.
Dave's Wife...No we will not be camping on the Fiesta Grounds. We have never been to a Fiesta and weren't sure what it would be like, so we went for a regular campground with full hookups.
MCDDY...We love Mexican food. You could say we have a little addiction going on. Nine out of ten times when we eat out we go for Mexican. I'm really looking forward to trying out some 'New Mexican' cuisine. Green chile rules!
PEEPERS ON THE GO...I understand perfectly, I too long for the southwest. This will be my first visit to New Mexico and am counting down the weeks. Can't wait!
Ginny
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Lazy Moon
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03/07/08 11:08pm |
Campgrounds, Resorts and Attractions
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RE: Balloon Fiesta Restaurants
Thanks to Ted, hwybnb & klm for the responses. I've written them all down and will be looking up addresses. I think hearing from someone who's been there gives much better odds on getting a good meal and I really appreciate your responses.
Lynn, sounds like it might be pretty easy to get a good meal around Albuquerque. That's definitely good news. Fancy restaurants are nice, but I'm just as happy in a great dive with good food. Visiting Old Town & Santa Fe along with hiking in the Ojito are on my short list. Thanks!
Garcias Away, Thanks for the tip, I'll save room for dessert. Sounds wonderful.
Ginny
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Lazy Moon
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03/05/08 08:40pm |
Campgrounds, Resorts and Attractions
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Balloon Fiesta Restaurants
Hi all,
I'm planning our 2008 vacation. We'll be spending three weeks in Utah & New Mexico. We'll be eating most of our meals in the camper to help offset the fuel costs, but I'd like to do some eating out when we get to the Balloon Fiesta. I'd like to know if anyone can recommend any good restaurants in the Albuquerque/Santa Fe area. Any help would be appreciated.
Ginny
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Lazy Moon
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03/04/08 12:45pm |
Campgrounds, Resorts and Attractions
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Digital Frames & viruses
Sad to say that digital frame you got for Christmas may have a little something extra along with it! The gift that keeps on giving...a little more than you really wanted. Who would have thought?
Ginny
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Lazy Moon
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02/16/08 08:21am |
Technology Corner
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RE: Pulled trigger on 08 Jayco Jayflight G2 29BHS
Try here!
Cliff
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Lazy Moon
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01/19/08 12:34pm |
Travel Trailers
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RE: Best space saving cooking stuff??
For food storage I've found that square or rectangular containers are much more efficient than round containers. I use Lock n Lock containers at home and in the camper. Listed by the cup size it's easy (with a little measuring) to get just the right size of container.
I found some at Walmart and internet ordered the bigger sizes I needed. The 19 cup size is just right for a bag of flour. There are also other brands such as, Snapware. It's amazing how much space you can save just by getting rid of the round containers. What used to take up a whole shelf now fits in half the space.
Ginny
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Lazy Moon
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01/19/08 10:18am |
Camp Cooks and Connoisseurs
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RE: Good Hobo Pie Maker?
Where do you store them? How do you keep bugs off them? They seem very greasy. Temporarilly I put them into a paper grocery sack, but am hoping for some better ideas. Thanks.
We keep our irons in a bag that usually holds a folding camp chair. Had a couple of chairs break over the years and kept the bags. The irons fit pretty well. Under the dinette seems to be the best place in our camper to keep them.
Ginny
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Lazy Moon
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12/21/07 09:00pm |
Camp Cooks and Connoisseurs
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RE: Holiday casseroles...
I love casseroles too. Here's one I really like. I occassionally put in two cans of mushrooms and usually hold back a few sliced mushrooms to garnish the top with. I just place on the top of the casserole during the last 10-15 minutes of baking.
Cheese-Mushroom Strata
4 Eggs, lightly beaten
1 (13 3/4 oz) can Chicken or Beef broth
1/2 cup Sour cream
2 tsp Dijon mustard
8 slices White bread, cubed (about 4 cups cubes)
2 cups shredded Cheddar cheese (8 oz)
1 (4 1/2 oz) can sliced Mushrooms, drained
In large bowl, beat together eggs, broth, sour cream and mustard. Stir in bread cubes, cheese and mushrooms. Pour into greased 2 quart oval or 12 x 8 x 2 inch baking dish. Cover; refrigerate overnight.
Uncover; bake at 350 F for 50 to 60 minutes or until set. Let stand 5 to 10 minutes before serving.
Makes 6 to 8 servings.
Ginny
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Lazy Moon
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12/19/07 11:44am |
Camp Cooks and Connoisseurs
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RE: Pound Cake
Here's another recipe for you to try. It's very similar to others posted, but as you probably know, in baking sometimes even small changes (in technique or ingredients) can make a big difference. I'm guessing that having all the ingredients at room temperature and just how much beating you do could make a big difference in how it raises. It's from Meta Given's Modern Encyclopedia of Cooking originally published in 1947. Your guess is as good as mine about the mixer speeds! :)
Pound Cake
1 lb Cake flour, sifted once (4 1/2 cups)
1 1/2 tsp Salt
1/2 tsp Mace
1 lb Soft butter (2 cups)
1 lb Sugar (2 1/4 cups)
1 1/2 tsp Vanilla or Brandy extract
1 lb Eggs, slightly beaten (9 or 10 eggs -OR- 2 cups)
Line bottoms and sides of three 8 3/4 x 4 3/4 x 2 1/2 inch loaf pans with smooth brown or parchment paper, do not grease. Have all ingredients at room temperature or about 75 degrees F. Weigh or measure ingredients, best to weigh. Preheat oven to moderately slow 325 degrees F.
Sift flour with salt and mace two times. Beat butter until smooth & shiny "on Speed 3 if mixer is used". Add sugar gradually and continue to beat until very smooth and fluffy, scraping bowl constantly throughout beating. Add flavoring, then eggs in four or five portions, beating thoroughly after each. A curdled appearance may result with the addition of eggs, but this can be overcome by thorough mixing. Add about 1/2 cup flour at a time, "using Speed 1", and mix well after each addition. Turn batter into prepared pans, quickly pushing it higher around edges of pan than in center. Place in oven on lower rack. Bake 20 minutes, then increase heat to moderate 350 degrees F and bake about 40 minutes longer, or until "crack" on top is slightly browned and shows no moistness. Cool in pans on cake racks for 5 minutes, then remove cakes from pans to racks to finish cooling. Do not remove paper. When cool, wrap cakes with paper attached snugly in waxed paper. Store in bread box. The cake may be eaten immediately, but flavor improves after 24 hours.
Note: It takes 10 to 12 minutes to mix this cake on an electric mixer or 15 to 20 minutes by hand.
Ginny
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Lazy Moon
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12/17/07 10:40am |
Camp Cooks and Connoisseurs
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RE: Easy Potato Corn Chowder
Sounds great, think I'll give this a try. Thanks for the recipe.
Ginny
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Lazy Moon
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12/13/07 10:49pm |
Camp Cooks and Connoisseurs
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RE: Spicy Sweet Honey Chili
Sounds great, Ginny. I'm going to try it. Looked at some of your photos. Wonderful job.
Thanks Earl and I hope you enjoy the chili.
For my chili, I usually just use a package of 2-Alarm Chili Mix, but I add a large can of diced tomatoes and my "secret ingredient", BROWN SUGAR (about 1/2 cup per pound of meat)!
I always add brown sugar to my sloppy joe mix, but never thought of it for chili. I think I'm going to give some of these ideas a try, especially that Dr Pepper trick! Thanks all for the ideas.
Ginny
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Lazy Moon
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12/13/07 10:48pm |
Camp Cooks and Connoisseurs
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RE: Spicy Sweet Honey Chili
And I thought an addition of honey was strange!:) I'm not sure I'm adventurous enough to cook beans in Dr Pepper. By the way, how did it turn out? Do you get a strong Dr Pepper or Root Beer taste?
Ginny
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Lazy Moon
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12/12/07 09:33pm |
Camp Cooks and Connoisseurs
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