Friday, January 30, 2009
Friday Morning Grocery Trip's a Success!
My morning is off to a good start. I've already done my grocery store trip. Dreaded the grand total 'cause the guys wanted junk food for Super Bowl Sunday. I don't usually buy it, but through the use of double couponing and store specials I saved $80.88. The checkout lady and the folks behind me were all waiting to see how much I had saved. It's akin to the feeling teens who are good at video games get when they draw a crowd of other teens in the electronic section of a store. My one second of feeling like a "rock star"! Anyway, I did save 45% on my total, so count me happy.
My Old Cookbook Review this week did not turn out to be my favorite. It is the McCormick Cookbook published in 1988 and also in 1991 by Ottenheimer Publishers Inc. The ISBN is 0-8317-1056. I was really surprised that it didn't have many recipes that fit my idea of usable and tastey-sounding, because I love their spices. Everyone has different tastes and you might feel differently. For one thing, we don't use a lot of sauces and gravies. I do have to give the book a thumbs up on the salad section. All of the salads sounded good to me. So my sample recipe will be from that section of the book.
p. 20 Corn Salad In Pepper Shells
4 green peppers
1/3 C salad oil
1/2 tsp McCormick ground mustard
1/2 tsp McCormick ground black pepper
1/8 tsp McCormick ground red pepper
1 TBSP McCormick instant minced onion
2 TBSP vinegar
3 C whole kernal corn
1 6 oz. jar pimiento, cut into 1-inch squares
1 C thinly sliced celery
1 8 oz. can water chestnuts, thinly sliced
Cut tops from green peppers and remove seeds. Cut top edge in petal shape, if desired. Parboil peppers in boiling water 5 minutes. Mix together oil, ground mustard, black and red peppers, minced onion, and vinegar. Combine corn, pimiento, celery and water chestnuts. Add dressing to corn mixture, tossing to mix well. Fill peppers with corn mixture. Chill covered.
Since Sunday is the Super Bowl, and one of the teams involved was my Mammam's favorite, here's a bonus recipe for the big game:
Buffalo Chicken Dip
2 8 oz. packages of cream cheese
12 oz. bottle of your favorite blue cheese salad dressing
hot sauce to taste
Mix ingredients and spread in 13x9 greased baking dish. Shred chicken on top(you can use leftover chicken or canned)
Bake at 350 dgrees for 25 minutes.
Serve with crackers or tortilla chips.