Brussel Sprouts

1 1/2 pounds Brussels sprouts, cut in half
4 ounces bacon diced
1/4 cup olive oil
Salt and pepper
1 tablespoon balsamic vinegar

Directions

Preheat the oven to 400 degrees. Place the Brussels sprouts on a cookie sheet, including the loose leaves.. Add the bacon, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss and spread out on a cookie sheet lined with parchment paper. Roast the Brussels sprouts for 20 to 30 minutes. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.

I got the recipe from Ina Garten

Read more at: http://www.foodnetwork.com/recipes/ina-garten/balsamic-roasted-brussels-sprouts-recipe.html?oc=linkback

Basic Cream Pie - Lion House

Basic Cream Pie - Lion House

5 T cornstarch
1 c sugar
¼ tsp salt
2 ½ c milk
¾ c half & half
3 egg yolks
2 T butter
1 tsp vanilla
1 c whipping cream
1 9 inch pie shell

In a 3 qt sauce pan Mix cornstarch, sugar and salt. Add milk and cream and cook over med heat until smooth and thick stirring constantly. Pour small amount of hot mixture into egg yolks; blend thoroughly, then pour back into sauce pan. Cook another 2-3 min. Remove from heat and add butter and vanilla.

Coconut Cream Pie - Lion House
Add 1 cup coconut (toasted, if desired) to pie
filling. Pour into baked pie shell. Chill 3-4
hours. When ready to serve, whip cream and
spread over pie. Top with another ½ c coconut.

Banana Cream Pie - Lion House
Slice 2-3 bananas into baked pie shell. Pour
filling over bananas. Chill 3-4 hours. When
ready to serve, whip cream and spread over pie.

Chocolate Cream Pie - Lion House
Add ½- ¾ c semisweet chocolate chips to hot
pudding. Stir until melted. Pour into baked
pie shell. Chill 3-4 hours. When ready to
serve, whip cream and spread over pie.

Hamburger Soup

1 lb. ground beef
5 cup water
1 (16 oz.) can diced tomatoes
2 medium onion, chopped fine
4-5 medium carrots sliced
1/4 cup ketchup
1 TB instant beef bouillon
2 tsp Lawry's salt
1 tsp dried basil
1 bay leaf
6 medium potatoes cut into chunks
salt and pepper
 optional 2 cups frozen corn.

Brown ground beef, drain.  Add water, un-drained  tromatoes, onion, carrots, potatoes, ketchup, bouillon, salt, pepper, basil, and bay leaf.  Bring to a boil and reduce heat, simmer, covered for 1 hour or until vegetables are tender. Season to taste.  During the last hour the soup thickens!