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Easy Spaghetti Sauce

 
1-28oz can of diced tomatoes
1-15oz can of tomato sauce
1-6oz can of tomato paste
1 lb ground beef
(1½ lbs if you like it meaty)
½ cup chopped onion
3-4 cloves of garlic, minced
3 Tbsp Italian seasoning
2 Tbsp sugar
½ tsp salt
½ tsp pepper

Directions:

In a large skillet over medium heat brown the ground beef. Add onion and garlic and simmer for 4-5 minutes. Drain.

In a large sauce pan add all 3 cans of tomato products (including liquid).

Add remaining ingredients and mix well. Add meat mixture and simmer about 10 minutes.

Notes: I usually let it sit in the refrigerator for at least 24 hours then reheat and use. This recipe is easily doubled. Divide mixture into 2 gallon sized freezer bags and freeze 1 for later. You may also substitute 1/3 of the ground beef for Italian sausage.

27-February-2014

Spanish Rice

 
1 cup long grain white rice
½ cup chopped onion
3 cloves chopped garlic
2 Tbsp butter
4-5 Tbsp your favorite salsa
3/4 cup frozen peas/corn (or combo)
2 cups chicken broth

Directions:

In a large skillet on medium heat melt butter and sauté onion and garlic, add rice and stir until slightly browned.

Carefully add chicken broth, salsa and veggies. Stir to combine and cover. Reduce heat and summer approximately 20 minutes or until liquid is absorbed.

Notes: I use 2 well rounded tsp of chicken bouillon in 2 cups of water for broth. Add more or less salsa depending on your taste and spice level preference. You can also throw in some chopped cilantro or diced green chiles if you like.

Makes 4 servings.

12-February-2014

Broccoli Beef

 
¼ cup flour
1½ cups beef broth
(either a 10.5oz can or bouillon)
2 Tbsp white sugar
2 Tbsp soy sauce
1 lb round steak, cut in to thin strips
(or left over tri-tip roast or similar meat)
½ tsp chopped fresh ginger root
1 clove garlic, minced
4 cups fresh broccoli, coarsely chopped
1 Tbsp canola or similar oil

Directions:

In a small bowl combine flour, broth, sugar and soy sauce. Stir until sugar and flour are dissolved.

In a large skillet or wok heat oil over medium heat and add meat.
Cook and stir until meat is browned.

Stir in broth mixture and add ginger, garlic and broccoli. Bring to a boil, then reduce heat and simmer about 10 minutes or until sauce thickens.

Serve over hot rice or noodles.

29-January-2014

Baked Spaghetti

 
12 ounces spaghetti
1 cup chopped onion (white or yellow)
1 cup chopped bell pepper (any color)
1 lb. ground beef
1 15oz can diced tomatoes, Drained
1 4.5oz can sliced mushrooms, Drained
1 tsp dried oregano
2 cups shredded mild cheddar cheese
1 10.5oz can condensed cream of mushroom soup
¼ cup water
¼ cup grated parmesan cheese

Directions:

Preheat oven to 350 degrees.

Bring a large pot of lightly salted water to a boil (add a bit of oil).
Add spaghetti and cook 10-12 minutes. Drain and set aside.

In a large skillet over medium heat sauté onion, pepper and ground beef. Once beef is cooked through add tomatoes, mushrooms and oregano, mix well and simmer uncovered for 10 minutes.

Lightly spray a 9"x13" baking dish with cooking spray and place half of the cooked spaghetti into the dish. Top with half the meat mixture. Sprinkle half the cheese over the meat mixture and repeat.

In a medium bowl combine the soup with the water and mix well. Pour over casserole. Top with parmesan cheese.

Bake for 30-35 minutes and let stand 10 minutes before serving.

28-January-2014

Sugar Cookies

 
5 cups flour
2 tsp baking powder
1 tsp salt
2 cups granulated sugar
1½ cups butter, softened. (3 sticks)
4 eggs
1 tsp vanilla

Directions:

In a mixing bowl combine butter, sugar and eggs and beat at medium speed for 2 minutes.
In another bowl combine remaining dry ingredients and wisk together.
Stir dry mix into butter mixture until soft dough forms.
Cover and refrigerate 30 minutes.
Roll dough out on floured surface to a thickness of ¼ inch.
Cut into desired shapes and bake at 400 degrees for 7½ to 8½ minutes.

(opt. 1)
Glaze topping
¾ cups powdered sugar
2 Tbs. milk
2 Tbs. light corn syrup
Dash of almond or lemon extract

Mix all ingredients and brush on cookies with a pastry brush.
Let this set then decorate.

(opt. 2)
Creamy frosting
½ cup butter
½ cup shortening
1 tsp vanilla
1 Tbsp milk
6 cups powdered sugar

Cream together butter and shortening, add vanilla and milk.
Stir in powdered sugar to desired thickness.
Apply to cookies then decorate.

19-December-2013

Lemon Filled Cookies

 
1 cup butter, softened
1/3 cup powdered sugar
1 tsp vanilla
1&2/3 cup flour

Directions:

Beat butter, sugar and vanilla until smooth. Add flour gradually until dough forms. Cover and chill 30 minutes.

Shape into 1" balls. Press thumb to make indention in the top and bake at 350 8-10 minutes. Cool 30 minutes before adding lemon filling.

For lemon filling:
2/3 cup sugar
2-3 tsp lemon zest
3 Tbsp Lemon juice
1 Tbsp Butter
1 tsp cornstarch
¼ tsp salt
1 egg

Heat all ingredients on low heat until mixture thickens. Cool 15 minutes. Fill cookies and dust with powdered sugar.

19-December-2013

Cranberry Sauce

 
1 cup sugar
2/3 cup water
1/3 cup orange juice
2 tsp orange zest
½ tsp allspice
12-ounce bag of fresh or frozen cranberries

Directions:

Combine sugar, water and orange juice in a small sauce pan. Bring to boil and add cranberries, return to boil. Reduce heat and continue to boil gently for 10 minutes, stirring occasionally. Remove from heat and add zest and allspice, mix well. Cover and cool completely at room temperature, refrigerate until serving time.

Notes: Makes 2¼ cups.
27-November-2013

Green Bean Casserole

 
2 Tbs butter
2 Tbsp flour
1 tsp salt
1 tsp white sugar
¼ cup onion, diced
1 cup sour cream
3 (14.5 oz.) cans green beans, drained
2 cups grated cheddar cheese
½ cup crumbled buttery crackers
1 Tbsp butter, melted

Directions:

Preheat oven to 350 degrees

Melt 2 Tbs butter in a large skillet over medium heat. Stir in flour until smooth and cook for about a minute. Add salt, sugar, onion and sour cream. Mix well. Add green beans and stir to coat.

Transfer to a 2½ quart casserole dish. Spread cheese over mixture.

In a small bowl, combine crackers and melted butter and sprinkle over cheese.
Bake for 30 minutes or until the top is golden brown and cheese is bubbly.

Notes: I use cut green beans (French cut are fine too).
For the crackers, I use Club crackers, Ritz works too.
22-November-2013