2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp oregano
1 tbsp thyme
Combine all ingrediants thoroughly.
My collection of recipes that I have scattered everywhere - thought it was time to condense everything in one spot and get rid of all the paper! Special thanks to my sister Anita who is an amazing cook and loves to create awesome dishes to satisfy, a number of them listed here, my Mom who always fed us well and shared my favourite recipes and many friends and family who have also shared generations of family recipes.
Monday, October 10, 2016
DIY Ant Killer
DIY Ant Killer
32 oz warm water
1/8 cup bleach
1/4 cup sugar
Mix well, soak cotton balls in liquid mixtures and place outside near ant nests.
Ants will swarm to the cotton balls, eat and take back to the nest.
Corn and Bacon Casserole
Corn and Bacon Casserole
8 slices of bacon
1/2 cup onion, chopped
2 tbsp flour
2 cloves garlic, minced
1/2 tsp kosher salt
1/2 tsp ground black pepper
1 cup yogurt or sour cream
4 cups whole corn kernels, about 4-5 medium corn cobs
1 tbsp fresh parsley, chopped
1 tbsp fresh basil, chopped
Cook bacon in a large skillet until crisp. Remove bacon to paper towel covered plate to drain and cool. Crumble and set aside. Reserve 2 tbsp bacon fat.
Sauté chopped onion in the same skillet with the reserved bacon fat until translucent. Stir in flour, garlic, salt and pepper & sautée for approximately 2 minutes.
Remove the skillet from the heat & stir in the sour cream, corn, parsley and half of the crumbled bacon mixing well.
Spray a 1 quart casserole with no stick spray. Pour the corn mixture into the dish and top with remaining bacon.
Bake uncovered in a 350 degree oven for approximately 20 minutes or until heated through. Remove from oven, top with basil and serve.
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