Recipe of the day. Cornmeal pancakes

Cornmeal Pancakes

1 cup all-purpose flour

1 cup cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt, optional

2 cups buttermilk

2 eggs, well-beaten

1/2 cup water

Sift together all dry ingredients. Add buttermilk and eggs. Thin batter with 1/2 cup water. Batter should be thin. Pour a tablespoon of batter onto hot, greased griddle; flip once. These should be the size of silver dollars. Keep stirring batter because cornmeal has a tendency to settle to the bottom of the bowl.

Makes 8 servings. Mamas Corner.


recipe of the day. Quick n easy meat free lasagna

Quick ‘N’ Easy Meat Free Lasagna
1 (28 ounce) jar spaghetti sauce, your choice of flavors
6 to 7 uncooked lasagna noodles
2 cups shredded Mozzarella cheese, divided
15 ounces ricotta cheese
1/4 cup grated Parmesan cheese
Spread one-fourth of sauce in bottom of 4 quart slow cooker. Lay 2 noodles, broken into 1 inch pieces, over sauce. In a bowl, mix together 1 1/2 cups Mozzarella cheese, the ricotta and Parmesan cheeses. Spoon half of cheese mixture onto noodles and spread out to edges. Spoon in one-third of remaining sauce and then 2 more broken noodles. Spread remaining cheese mixture over top, then one-half of the remaining sauce and all the remaining noodles. Finish with remaining sauce. Cover; cook on low for 3 to 4 hours, or until noodles are tender and cheeses are melted. Add 1/2 cup Mozzarella cheese and cook until cheese melts.
Makes 6 servings.


Recipe of the day. Convenient slow cooker lasagna

Convenient Slow Cooker Lasagna
1 pound ground beef
1 (29 ounce) can tomato sauce
1 (8 ounce) package lasagna noodles, uncooked
4 cups shredded Mozzarella cheese
1 1/2 cups cottage cheese
Spray the interior of a 6 quart slow cooker with nonstick cooking spray. Brown the ground beef in a large nonstick skillet; drain off drippings. Stir in tomato sauce; mix well. Spread one-fourth of the meat sauce on the bottom of the slow cooker. Arrange one-third of the uncooked noodles over the sauce. Combine the cheeses in a bowl. Spoon one-third of the cheeses over the noodles. Repeat these layers twice. Top with remaining sauce. Cover; cook on low for 4 hours.
* Add 1 chopped onion to the ground beef when browning.
* Add 1 teaspoon salt to the tomato sauce and beef mixture.
* Add 1/2 cup grated Parmesan cheese to the cheese mixture.
* Add 1/2 cup additional shredded Mozzarella cheese to the top of the lasagna 5 minutes before serving.
Makes 6 to 8 servings.


Recipe of the day. Baked chicken and ravioli

Baked Chicken and Ravioli
1 (9 oz.) pkg. refrigerated cheese ravioli
2 tablespoons olive oil
1 onion, chopped
1 lb. cubed chicken tenders
1 (26 oz.) jar spaghetti sauce
1 (9 oz.) pkg. frozen chopped spinach, thawed and drained
1 cup shredded Muenster cheese
1/4 cup grated Parmesan cheese

cooking Instructions

Preheat oven to 350 degrees F.
In large pot of boiling water, cook ravioli until tender.
Meanwhile, heat olive oil in large skillet over medium heat. Add onion; cook for 2-3 minutes. Then add chicken; cook, stirring frequently, until chicken is done and onion is tender. Add spaghetti sauce and well drained spinach and mix well.
Drain ravioli when cooked and spread into 9″ glass baking dish. Spoon chicken mixture over ravioli. Cover with foil and bake at 350 degrees F for 20-25 minutes until bubbly. Uncover and sprinkle with cheeses. Bake 5-10 minutes longer until cheese melts.

Serves 4


Recipe of the day. Smoked sausage with green beans and new potatos

Smoked Sausage With Green Beans And New Potatoes
2 cups water
1 1/2 pounds smoked sausage, cut into 4 inch pieces
2 medium-sized onions, quartered
1 quart small new potatoes
2 quarts fresh green beans
Salt and pepper to taste
Put water in 4 quart slow cooker. Add sausage and then onions. Layer potatoes on top. Salt and pepper to taste. Place green beans over top. Salt and pepper to taste. Cover; cook on low for 8 to 10 hours, or until vegetables are tender.
Makes 4 to 6 servings.


Recipe of the day. Ham and potato frittata

Ham And Potato Frittata
3 tablespoons butter or margarine, divided
1 pound red potatoes, cooked and sliced
1 1/2 cups thinly sliced fresh mushrooms
1 cup thinly sliced onion
1 sweet red pepper, julienned
2 cups diced fully cooked ham
2 garlic cloves, minced
1 tablespoon olive or vegetable oil
1 cup minced fresh parsley or basil
8 eggs
Salt and pepper to taste
1 1/2 cups shredded Cheddar or Swiss cheese
In a 10 inch cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium-high heat. Brown potatoes; remove and set aside. In the same skillet, melt the remaining butter; saute mushrooms, onion, red pepper, ham and garlic over medium-high heat until vegetables are tender. Remove and set aside. Wipe skillet clean. Heat oil over medium-low heat. Add potatoes, ham/vegetable mixture and parsley. In a bowl, beat together eggs, salt and pepper. Pour into skillet; cover and cook for 10 to 15 minutes, or until eggs are nearly set. Preheat broiler; place uncovered skillet 6 inches from the heat for 2 minutes, or until eggs are set. Sprinkle with the cheese and broil until melted. Cut into wedges to serve.
Makes 6 servings.


Recipe of the day. Deluxe ham omelet

Deluxe Ham Omelet
3 eggs
2 tablespoons half and half cream
2 tablespoons snipped chives
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 tablespoon vegetable oil, butter or margarine
1/2 cup finely chopped fully cooked ham
2 tablespoons chopped green pepper
2 tablespoons chopped tomato
2 fresh mushrooms, sliced
2 tablespoons shredded Cheddar cheese
2 tablespoons shredded Mozzarella cheese
In a small bowl, beat together the eggs, cream, chives, garlic salt and pepper. Heat oil in a 10 inch nonstick skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath. Sprinkle with ham, green pepper, tomato and mushrooms. When eggs are set, remove from the heat; Fold omelet in half. Sprinkle with cheeses; cover for 1 to 2 minutes, or until melted.
Makes 1 to 2 servings.