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May 052015

                                      Cauliflower With Campbell’s Tomato Soup Sauce

hamburger breakfast and collyflowertomamto 006

I’m gonna try this again as I was just about ready to post this when my computer decided to shut itself down all by itself and when I got it back up, all that was left was the title, GRRR!
Well on a much better note, we were finally blessed with some absolutely beautiful weather for the last week; hence no work got done here, but some much needed painting outside that had gotten put on the back burner this spring, finally got a great start! Kenny’s been staining the outside and I have been getting a fresh coat of paint on our front deck. Granddaughter will be happy, as she politely informed me that my porch was dry-rotted and in actuality, all it was suffering from was a lack of paint!!!
Of course there was no offer to come help these poor old feeble folks, ha ha!
Well this recipe today stemmed from another recipe I read and with a few changes, we incorporated Kenny’s wonderful tomato soup recipe. Husband was a little hesitant about what I was fixing, but after trying it, we will indulge again as it would go great with ham or maybe some pork chops, YUM.

Cauliflower With Campbell's Tomato Soup Sauce
  • 1 head of cauliflower, separated into florettes
  • Salt
  • 1 can Campbell's condensed tomato soup
  • ½ can milk
  • 3 tbsp unsalted butter
  • ½ to 1 cup of grated American or cheddar cheese (I used sharp cheddar)
  • Parsley
  1. Steam cauliflower in salted water until desired tenderness, we like ours on the crispy side; drain and keep warm.
  2. While cauliflower is cooking, pour soup into a medium saucepan along with the milk and butter.
  3. Cook over low heat, stirring frequently until butter is melted and the soup looks kinda silvery on top (Kenny's description).
  4. At this point, add the desired amount of cheese and stir until cheese is melted.
  5. Serve atop of the cauliflower and garnish with parsley.

As today is Cinco de Mayo, I thought I would just add a recipe for you to enjoy. Corona Beer Marinade is excellent and with BBQ season here, a great recipe for cooking meats on the grill. If you go there, you will also see links to other great Mexican recipe ideas like Mexican Rub for ribs. So with that, I hope you enjoy and hopefully I will be back this week with more for you to enjoy!

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Sep 162013

Beer Battered Veggies

Hope everyone’s weekend was as good as ours! We did get outta Dodge on Saturday and went flea marketing and junking (like we need any more stuff!). But the trip was well worth it as we found some neat things and some very old cook books. The icing on the cake though, was a stop at a restaurant that had been recommended to us by some of the locals where we were. It took quite a long time to decide what to order as everything on the menu was so tempting and we were starving. Kenny opted for the salad bar, smoked ribs and baked beans, I on the other hand, was a very bad girl! When I read that all steaks were cut to order, I knew I had to try one, not too bad so far. My three side dishes I ordered on the other hand, was a different story! Freshly prepared sweet potato fries, fried okra and DEEP FRIED green beans; the latter of which we had been recommended to try along with the restaurant. After seeing some cole slaw being delivered to the table next to us, I asked our waitress if we could have just a little sample as it looked so good and fresh and she happily obliged, another winner. By the time we left, we were hurting something fierce and even brought home enough veggies to warm up and half of my steak for a huge sandwich. That’s what brings me to this recipe today, deep-fried veggies. I haven’t made these in a long time and the fried green beans triggered my taste buds!

broccoli and cauliflower


Beer Battered Veggies
  • 1 pkg (10 oz) frozen broccoli
  • 1 pkg (10 oz) frozen cauliflower
  • 1 cup flour
  • 1 teas sea salt
  • Pinch of baking powder
  • ½ teas dry mustard
  • 1 cup of beer (you know what to do with the rest!)
  • 1 egg, beaten
  • 2 tbsp olive oil
  • Oil for frying
  1. Allow frozen veggies to thaw and drain well.
  2. Combine the flour, salt, baking powder and paprika and mix well.
  3. Add the beer, egg and oil and stir until smooth.
  4. Dip veggies into the batter and deep fry in oil that has been heated to 375 degrees until golden brown.
  5. Drain well on paper towels.
  6. Note: Fresh veggies may be used, just blanch them first.


Well, I’m gonna do this real soon, but I’m gonna add some green beans to the mixture………..enjoy!


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