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      *NEW* Husker Football Commits - DE Casey Rogers, RB Miles Jones, WR Dominick Watt   01/16/2018

      Huskers get a commitments from   Avon, Connecticut Defensive End Casey Rogers Fort Lauderdale, Florida Running Back/Wide Receiver Miles Jones Hollywood, Florida Wide Receiver Dominick Watt   See the 2018 Class   Who's Next?
    • Mavric

      The 2018 HuskerBoard Starting Lineup   01/17/2018

      The 2018 HuskerBoard Starting Lineup is now live! Click HERE to read the rules, and look in the Contest Crib for nomination and voting threads throughout the next several weeks.   This is a great opportunity to say "thanks!" to your fellow HuskerBoard members for keeping you informed or entertained throughout the past year. Nominate your favorite HuskerBoard member today!


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About Roxy15

  • Rank
    Heisman Winner
  • Birthday 03/29/1954

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  • Interests
    I love sports:) Played varsity volleyball, ran track was a collage cheerleader and pom pom girl Loved to go fishing with my dad too:)
  1. Meet our new Husky puppy, her name is Miki and she is very smart and spoiled rotten:)
  2. Cheese Scalloped Potatoes: Spray baking dish with Pam. To get an idea of how many potatoes to use; wash and slice Russet potatoes, thin; put the sliced potatoes in the pan to make sure it fills the pan. Take the sliced potatoes out of the pan and put in a pan to boil them with a little salt for a minute or two; drain. While the potatoes are boiling, make the cheese sauce. Melt 1 stick of Blue Bonnet Margarine in skillet; add chopped white onions and chopped garlic, all to taste. Add 1/2 cup flour; whisk. Add 2-1/2 cups milk, 1 packet of Hidden Valley Dressing, shredded cheddar cheese or American Cheese Slices or a combo of both; whisk. ***Depending on how big your baking dish is, you may have to double the cheese sauce recipe. You can also fry some bacon and chop it to put in the cheese sauce, if you want. Place half of the potatoes in baking dish, season with garlic salt and pepper, to taste. Cover the potatoes with half of the cheese sauce. Put the other half of the potatoes over the cheese sauce; season with garlic salt and pepper, to taste; pour the rest of the cheese sauce over the potatoes. Preheat oven to 350 degrees. Put the potatoes in preheated oven and bake for 1 hour or until the potatoes are tender. ***Baking time depends on how many potatoes you are using.
  3. Sausage Gravy/Pictures

    Sausage Gravy: 1 Scallion, Finely Chopped-(I Use More)-White Parts Only 1-1b. Pkg. Jimmy Dean Hot Sausage 4 T. Butter 4 T. Flour 1 Cup Heavy Cream 1 Cup Milk Pinch Cayenne Pepper-(Opt) Salt & Pepper, To Taste Preheat a large skillet to medium high. Add the pork sausage and break up with a wooden spoon, browning all over. While the sausage is browning, melt the butter in a medium saucepan. Once the butter is melted and the foaming has subsided, add the flour. Whisk until it becomes a nice golden paste, about a minute. Add the cream, milk, cayenne, salt and pepper Whisk until nice and thick and creamy. Drain grease off of the sausage and pat it with a paper towel to get more grease off. Pour the sausage into the cream mixture little by little; mix. Serve over hashbrowns and biscuits.
  4. Chicken Fried Steak With Gravy: Set up 2 pans on your countertop to put the following ingredients in. I use aluminum pie pans. In one pan, using a whisk or a fork, whisk eggs and some milk together. You want enough egg/milk mixture to cover your minute steaks. In your second pan, put some flour, Seasoned Salt and black pepper in it; mix. Again, you want enough flour mixture to cover your minute steaks. Add some cayenne, if you want some spice. Dip each minute steak in the egg/milk mixture; turn it over to coat. Remove it from the wet mixture then place it in the flour mixture; turn it over to coat. Remove it from the flour mixture then place it into the egg/milk mixture again, turning to coat. Place it in the flour mixture again and turn to coat. Heat oil on low heat in skillet. Put minute steaks and fry on LOW heat till done. To Make Gravy: I use this method all the time to make gravy. Put a sieve over a large bowl to catch drippings; pour grease and bits in. The grease will go into the bowl and the bits will stay in the sieve. Put 4 T. oil in the skillet that you fried the chicken fried steak in; add some bits. Add 4 T. flour; whisk. Add 2 cups milk; whisk. Add salt and black pepper, to taste.
  5. Potato Salad/Pic

    Potato Salad: 5 lbs. Russet Potatoes, Peeled ***About 8 Medium 1-1/2 Cups Real Mayonnaise *** Or To Taste-****DO NOT USE MIRACLE WHIP! 4 T. Prepared Mustard ***Regular, Dijon, Or A Mixture Of Both Whole Green Onions, Sliced Whole Baby Sweet Pickles 1 T. Pickle Juice Pickle Relish 1-4-oz. Jar Diced Pimiento Sliced Celery, To Taste Green Pepper, Diced, To Taste Diced Cheddar Cheese, To Taste 4 Whole Hard-Boiled Eggs, Mashed ***I Put The Eggs In A Bowl & Mash Them With A Potato Masher Salt & Pepper, To Taste Paprika Peel potatoes and cut in half. Rinse potatoes in colander under cold water. Put potatoes in pan and cover with cold water; add some salt. Boil the potatoes for 20-30 minutes, or until tender; drain. Put the potatoes in the pan you boiled them in or another container, and refrigerate for 30 minutes or until they are cool and firm. Once the potatoes are cool and firm, take a knife and dice them or at the size you want them; put in a large mixing bowl. Add mayonnaise, green onions, celery, mustard, green peppers and cheddar cheese; mix by using a rubber spatula. Fold in mashed eggs, sweet pickles, pickle relish, sweet pickle juice, salt and pepper-use a rubber spatula; taste for seasonings. Put potato salad in serving bowl and sprinkle paprika over the top; refrigerate.
  6. Flour Tortilla Cinnamon Crisps: Preheat oven to 350 degrees. ***Line a cookie sheet with Parchment Paper or spray cookie sheet with Pam. Pour some sugar in a bowl and sprinkle in some cinnamon-all to taste-to cover crisps; mix. Using a spoon, put sugar/cinnamon mix in a shaker-(example: an empty Creole Seasoning Container, etc.)- to make it easy to cover crisps. ***I save empty spice containers and empty jars and cartons. They come in handy. Spread soft Blue Bonnet Margarine-(in a tub)-over the top each flour tortilla you are using, with a rubber spatula. Shake the sugar/cinnamon mixture over the soft butter of each flour tortilla you are using. Flip each flour tortilla that you are using, over and repeat with sugar/cinnamon mixture. As you do each flour tortilla, put them on top each other to stack them and put on a large cutting board. By staking them, it will be easier to cut into crisps. When finished prepping the flour tortillas, cut them to resemble a Dorito Chip. ****I take a pizza cutter to make it easy to cut. Put the crisps on baking sheet and bake for 15 minutes. ****They firm up some when you take them out of the oven and let them sit awhile.
  7. Beef & Bean Burrito/Pics

    I made a new burrito recipe yesterday and they turned out great. Beef & Bean Burrito: ***Adjust Amounts According To How Much Hamburger You Are Using & To Your Taste Hamburger Diced White Onions Garlic, Chopped McCormick Burrito Seasoning Refried Beans Shredded Cheddar Cheese Pace Hot Chunky Salsa Ortega Diced Green Chiles Burrito Sized Flour Tortillas Opt. Toppings: Lettuce Shredded Cheddar Cheese Diced White Onions Sour Cream Sliced Black Olives Guacamole Sliced Avocados Pace Hot Chunky Salsa Brown hamburger with diced white onions and chopped garlic; drain grease. Season hamburger mixture with McCormick Burrito Seasoning; stir. Add Ortega Diced Green Chiles & Pace Hot Chunky Salsa; stir. Heat Refried Beans & Shredded Cheddar Cheese-(to taste)-on low heat in pan until cheese is melted. Spread Refried Beans with Shredded Cheddar Cheese over each flour tortilla, using a knife sprayed with Pam. Spread hamburger mixture over Refried Beans. Fold over ends of the tortilla; roll up. Place burritos in a pan that has been sprayed with Pam. Cover pan with aluminum foil if you want to-I didn't) and bake at 350 degrees for 20-30 minutes or until heated through. Serve burritos plain or top with the toppings listed above or your favorite toppings. I like to put salsa over the toppings and add some more shredded cheddar cheese on top of it. ***I used 2 cans of Refried Beans, 2 pkgs. McCormick Burrito Seasoning and a whole jar of Salsa plus more Salsa on top of toppings.
  8. Chicken Wings Picture:
  9. Chicken Fried Steak/Pic

    I don't like to rush food while it is cooking. Hope you like it if you make it. This is the only way I will make it from now on.
  10. Chicken Fried Steak/Pic

    Chicken Fried Steak: The other nightI tried a new recipe for chicken fried steak and it was the best chicken fried steak that I have ever made. Cube Steaks-However Many You Need Milk Eggs Flour Seasoned Salt Black Pepper Cayenne-(Opt.) ****I Was Out Of It, Use It If You Want Spice 2 Pie Pans Mix milk and eggs in a pie pan and stir with a fork. You want enough milk/egg mixture to thoroughly coat the cube steaks. Put flour and some Seasoned Salt, black pepper and cayenne, if using, all to taste. Put a cube steak in the milk/egg mixture and turn it to coat the other side. Remove the cube steak from the milk/egg mixture and coat it with the flour mixture. Remove the cube steak from the flour mixture then place it in the milk/egg mixture again, turning to coat. Place it in the flour mixture again and turn to coat. Heat oil in a skillet and put the cube steaks in. Fry on low heat until both sides are done; don't rush it.
  11. Ham Gravy/PIc

    This ham gravy is really good. Ham, Mashed Potatoes, Broccoli With Cheese & Rolls Shown In Picture. Bake the ham on a rack in the roaster and bake it according to pkg. directions. When the ham is done baking, put it on a serving tray and cover it with aluminum foil while you make the gravy. Ham Cooking Juices 1 Stick Butter 1/2 Cup All-Purpose Flour, More Or Less To Taste 4-6 Cups Whole Milk ****I Used 4 Cups Salt & Ground Black Pepper After the ham is done baking, remove it from the oven and pour the juices in a bowl. It will look like their isn't enough juice, but, there is. Put the ham on a large platter and cover it with aluminum foil while you make the gravy. In a skillet, pour the ham juices and add the butter. Once the butter is melted, add 1/4 cup of the flour and whisk to combine. I used 1/4 cup flour pus 2 tablespoons. Continue adding flour, whisking constantly, until a smooth paste is achieved. Cook the roux over a medium heat until you get a nice deep golden color, about 3 minutes. Add the milk, whisking the whole time to prevent lumps forming. Cook until thick and season, to taste. Serve over mashed potatoes.
  12. Smashed Potatoes/Pic

    I had no idea how this was going to turn out, because I combined 2 recipes to make it. It turned out great and it is very easy to make. I like that you can make it ahead of time and bake it when needed. Smashed Potatoes: 5 Whole Large Red Potatoes 1 Stick Butter, Softened & Cut Into Pieces 1 Cup Pepper Jack Cheese, Grated 3/4 Cup Sour Cream ***It looked a little dry, so I added a little more to make it a little more creamier. 5 Slices Bacon, Cooked & Crumbled ***I Put The Cooked Bacon On A Paper Towel Plate To Drain; Next Time I Will Use The Whole Pkg. Of Bacon 2 Whole Green Onions, Sliced, Plus More For Topping Garlic, Minced In Food Processor, To Taste 1-2/3 Cup French-Fried Onions 1 Cup Pepper Jack Cheese, Grated Or Shredded Fry the bacon until crisp or done to your liking; drain. I chopped the bacon using the food processor or you can put the bacon in a plastic food bag, seal it and smash the bacon using a meat tenderizer. I microwaved the potatoes in the microwave until tender. You can also bake them in the oven until fork tender. I put the potatoes in a large bowl and added the softened butter, bacon, green onions, 1/3 cup French-Fried Onions and garlic; stirred it with a rubber spatula; added some salt and ground black pepper. I greased a baking dish and put the potato mixture in it. I topped it with more sliced green onions and 1 cup French-Fried Onions. I baked it at 350 degrees until it was completely hot, a little over a half hour.
  13. Pork Sandwichs/Pic

    I had some left over pork left from the other day and I am like my dad was. He hated to see good food go to waste. He always said he starved when he was in the army and he wasn't going to starve again. Anyway, I remembered when mom used to make this and it was always good so I decided to make it. This is good football food. You can make the pork roast ahead of time and stick it in the crockpot for the game. I have made the pork roast in the crockpot and in the oven. Use more sauce if you use more pork, I eyeball it according to how much pork I have. Pork Sandwiches: 1-1/2 Cups Cooked & Diced Pork Mix With The Following Sauce: 1 Cup Ketchup 1/4 Cup Brown Sugar 1/4 Cup Water-(I Use Bottled Water) 2 T. Vinegar 2 T. Minced Onion-(I Use Chopped White Onion & Use More) Doesn't Call For Garlic, But, I Like To Add Chopped Garlic 1 T. Mustard 1 T. Worcestershire Sauce Put the cooked and diced pork in a crockpot. You can make this in the oven, but, I like to use my crockpot and cook it on low or warm and usually use a whole pork roast and more sauce of course and cook it on low all day in the crockpot. Serve on hamburger buns.
  14. Roxy15!!!

    I have had 2 surgeries..they found a lump in my breast, but, they got it out. I saw my dr. for a follow up and he said the tests came back and it wasn't cancer.
  15. Crockpot Beef Stew/Pic

    Crockpot Beef Stew: ***I made this and used baby red potatoes, diced up. I may put some lima beans in it the next time. 2 Pkgs. Stew Meat ***2 lbs. Or A Little More Total Put stew meat in Tupperware container and put enough flour in it to cover the stew meat. Put the lid on and shake it until the stew meat is covered with flour. Heat 2 T. oil in a large pan and heat it on low to medium low heat. Lightly brown the stew meat and sprinkle it with Paula Deen's House Seasoning and some more black pepper. While the stew meat is browning, dice up white onions, garlic, to taste and a bag of baby red potatoes. When the stew meat is lightly browned, put on plate and dap with a paper towel to remove grease; put in a large stockpot. Add onions, garlic, potatoes and the following: 1-(16-oz.)-Bag Cut & Peeled Baby Carrots 1-(16-oz.)-Bag Frozen Green Beans 1-(16-oz.)-Bag Frozen Peas 1-(16-oz.)-Bag Frozen Corn 2-(10-3/4-oz.)-Cans Tomato Soup 2-(10-3/4-oz.)-Cans Rotel Original Diced Tomatoes & Green Chiles ***Use More Cans To Make It More Spicy 2-(14.5-oz.)-Cans Swanson's Beef Broth 2 Pkgs. McCormick Beef Stew Seasoning 1/2 Cup Minute Tapioca 1 T. Sugar Stir all the ingredients well in the stockpot. Put the beef stew in a large crockpot and cook on low all day; you may have to use 2 crockpots as this makes a lot of stew.. If you don't want to use a crockpot, put the large stockpot on the stove and cook on very low heat all day. Stir once in awhile so it doesn't stick to the bottom. I prefer the crockpot.