Tuesday, June 1, 2010

World's Best Bratwurst

2 pounds bratwurst
2 T. oil
32 oz jar spaghetti sauce
2 onions, thickly sliced
1 green pepper
hot dog buns

Brown brats in oil in a skillet over medium heat. Place brats and pan drippings in a slow cooker. Add sauces, onions and peppers; stir together to combine. Cover and cook on high settings  for 3-4 hours, reduce heat to low setting and cook for an additional 4-5 hours. Serve on toasted buns. Makes 8-10 sandwiches.

Happy June 1st ~Daybook

FOR TODAY~ Happy June 1st My Blog Friends~

Outside my window...  It looks like another 90 degree day. The garden is growing and that is so exciting. I just can't wait for fresh veggies. Still have not found those pepper plants. 

I am thinking... I am going to be playing with Boston this time next week. 

I am thankful for... air conditioning~ whoohoo!

From the learning rooms... I am officially calling summer break!  Let the fun begin. Friends spending the night.  Camp fires by the pond~ making smores. Fishing in the paddle boat. Sunbathing~ working in the garden~ and just plain giving our minds a break and having some good old fashioned summer fun. 

From the kitchen... uhmmm not sure yet. I am planning menus for the month of June. My daughter, son-in-love and of course BOSTON will be arriving next Monday for a two week visit! If you can't tell I am over flowing with uncontrollable excitement. I have not seen my grandbaby in six months!!!! Which is way to long!!!

I am wearing... a sun dress.

I am creating... Planning stages of a painted window for a Wedding present this weekend. 

I am going... to deep clean today. Plan menus ~I will be sharing many menus in the next couple days as I plan our meals for the next three weeks. I like to make special meals when all the kids come home! My blog seems to be a great recipe file. 

I am reading...  The Mailbox ~the author has a wonderful blog. You can visit her here

I am hoping... to get my to-do list done today. 

I am hearing...  I am listening to Beth Moore's Podcast for today. She kicks me into gear! I love Beth Moore.

Around the house... it looks and smells like summer. I am planning on a lazy summer. REALLY!!!

One of my favorite things... Lipton Raspberry Tea with a tiny bit of sugar and lots of ice, a good book and laying in the sun~after the to-do list! (of course)

A few plans for the rest of the week: Baking and cooking some things that can be frozen for next week. Don't miss my Navajo Taco recipe below this post!

Here is picture for thought I am sharing...

You can join The Simple Woman's Daybook with Peggy and friends here!

Navajo Tacos~

 Navajo Fry Bread~
4 ½ cups flour
½ tsp salt
2 tsp. baking powder
1 ½ cups water
½ cup milk

Oil for frying

Mix dry ingredients in a bowl. Stir in water and milk. Knead several times. Roll onto 5-inch circles. Make a small hole in the center with your fingers. In the skillet, fry in several inches of hot oil at 375 degrees. Dough will puff and bubble. Turn when golden brown Drain on paper towels and serve hot for tacos and honey and powdered sugar for dessert.

For Tacos~

Navajo fry bread
Refried beans
Taco Meat
Lettuce, shredded
Cheese, shredded
Tomatoes, chopped

Refried Beans~

1 can pinto beans or 2 ½ cups of cooked beans
1-2 Tbsp. bacon grease
1 small onion, grated
1 clove garlic, chopped fine
½ green pepper, chopped fine
1 tsp. chili powder
½ teas. Cumin
 4-5 Tbsp. hot beef broth
salt to taste

Drain beans. Reserve the liquid and mash the beans thoroughly. Heat grease in skillet. Add onion, garlic, and green pepper. Cook over low heat until tender. Stir in chili powder mixed with hot beef broth, and then add the beans. Cook slowly, stirring continuously. Add bean liquid as needed. Beans are cooked when they are completely dry. Salt as desired. Makes 3 cups.



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