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Paycheck Protection Peanut Butter Balls

4/29/2020

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INGREDIENTS:
  • 1-1⁄2 cups sifted powdered sugar
  • 1⁄2 cup creamy peanut butter
  • 3 tablespoons butter or 3 tablespoons margarine, softened
  • 1 lb dipping chocolate or 1 lb confectioner's coating
DIRECTIONS: 
  • Stir together powdered sugar, peanut butter and butter until well mixed.
  • Shape peanut butter mixture into 1 inch balls, placing them on a baking sheet covered with waxed paper.
  • Let balls stand for 20 minutes until dry.
  • Melt the dipping chocolate or confectioners' coating.
  • Drop balls one at a time in melted chocolate.
  • Using a fork, remove from the chocolate, letting excess chocolate drip off.
  • Place back on the waxed paper.
  • Let stand until dry.
  • Store tightly covered in a cool dry place.
(originally published on food.com)
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Stimulus Stuffed Pasta Shells

4/23/2020

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INGREDIENTS:
  • 12 ounces jumbo pasta shells
  • 1 1⁄4 cups mozzarella cheese, shredded (Reserve 1/4 cup)
  • 1 cup parmesan cheese, grated
  • 2 lbs ricotta cheese
  • 2 large eggs, lightly beaten and 2 egg yolks
  • 1 pinch nutmeg
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon dried parsley
  • 8 ounces spaghetti sauce (jarred or homemade)
  • fresh basil, chopped, for garnish
DIRECTIONS:
  • In an 8 quart pot, bring water to a boil and cook shells for 8 minutes or until al dente.
  • Drain and cool immediately with cold water.
  • Drain and place open side down on paper towels.
  • In a medium bowl, combine the rest of ingredients except the spaghetti sauce.
  • Reserve the 1/4 cup of Mozzarella.
  • Place a thin layer of spaghetti sauce into the bottom of a 12 x 9 x 2 inch baking dish.
  • Preheat oven to 375 degrees Fahrenheit.
  • Spoon the cheese mixture into each pasta shell and place open side up, in a single layer, in prepared pan.
  • Pour the rest of sauce over the stuffed shells.
  • Loosely cover with foil and bake for 40 minutes.
  • During last 5 minutes of baking, remove foil and sprinkle remaining Mozzarella cheese on top.
  • Bake 5 more minutes.
  • Garnish with fresh chopped basil.
(courtesy of food.com)
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Virus Survivor Vegetable Beef Soup

4/16/2020

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​INGREDIENTS

  • 1 lb beef stew meat
  • 1 onion
  • 3 celery ribs
  • 10 baby carrots (or a couple regular carrots)
  • 2 potatoes (peeled if you like)
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 2 (14 ounce) cans diced tomatoes (I use salt-free)
  • 3 1⁄2 cups beef broth (or 2 14-oz cans)
  • 2 small bay leaves
  • 2 teaspoons garlic powder
  • 2 tablespoons olive oil (or any cooking oil)
  • 4 cups water
  • 2 teaspoons hot pepper sauce

​DIRECTIONS
  • Cut meat into small, bite-size (1/2") pieces.
  • In a large pot or dutch oven, saute meat in 1 T oil on medium-high heat until all sides are brown.
  • Set aside on a plate.
  • Chop celery, onion, potatoes, and carrots into bite-size pieces.
  • Saute celery and onion in remaining 1 T oil until onion is golden (about 10 minutes).
  • Add browned beef, water, broth, tomatoes with juices, carrots, potatoes, corn, bay leaves and garlic.
  • Bring to a boil.
  • Reduce heat and simmer uncovered until beef is almost tender, about an hour.
  • Add peas and hot sauce to soup.
  • Cover and simmer until beef is tender, about 30 minutes longer.
  • Serve and season with freshly ground black pepper, hot sauce, or crumbled saltines, if desired.

​Recipe by Marla Swoffer


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Say-It-With-Me Sauteed Sirloin Tips

4/10/2020

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​"We're going to sautee this. We're going to sautee this, together. Say it with me."
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​Ingredients
  • 3 lb sirloin steak cut into 1-inch pieces
  • 1/4 cup Teriyaki or Soy sauce
  • 1/4 cup packed light brown sugar
  • 3 Tbsp olive oil plus additional for cooking
  • 2 Tbsp chopped Italian parsley or cilantro
  • 3 clove garlic minced
  • 1 tsp red pepper flakes
  • 2 tsp steak seasoning divided [i.e. Mesquite/Montreal/Chicago/ Kansas City your preference]
  • 1 red bell pepper seeded and sliced
  • 1 green bell pepper seeded and sliced
  • 1 large sweet onion cut into thin wedges
  • Black pepper to taste
Instructions
  • Rinse, pat dry and cut the sirloin steaks into 1-inch pieces.
  • Whisk together the teriyaki sauce, brown sugar, olive oil, chopped parsley, 3 clove minced garlic and red pepper flakes. Place into a plastic storage bag and refrigerate for several hours or overnight.
  • To prepare, remove the sirloin tips from the marinade. Discard the marinade.
  • Heat a few drizzles of olive oil in a large cast iron or heavy skillet over medium-high heat. Add the sirloin tips. Cook for 5-7 minutes until browned and to your preferred doneness. Season with 1 tsp of steak seasoning. Remove from the pan to a platter to rest.
  • Add the sliced bell peppers and onion wedges to the pan. Season with 1 tsp steak seasoning and black pepper to your taste. Add additional olive oil if needed. Cook for 5 minutes scraping the brown bits from the bottom of the skillet. Cook until browned and crisp tender.
  • Add the sirloin beef tips back to the pan. Stir until heated through then serve.

*this recipe is from Melissa's Southern Style Kitchen
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Healthy At Home Hash Brown Casserole

4/4/2020

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(note: this is not really all that healthy, but it sounds good in the title with all the "H's")
INGREDIENTS:
  • (1) 2lb bag of frozen diced potatoes (thawed)
  • (1) can of cream of chicken soup
  • 8oz. sour cream
  • (2) cups of shredded cheddar
  • stick butter (for greasing dish)
  • salt and pepper to taste, (optional bacon bits and chives for topping)
DIRECTIONS:
  • Preheat oven to 350 degrees
  • in large mixing bowl, combine potatoes, soup, sour cream, half of cheddar cheese, salt and pepper
  • hand stir mixture
  • grease a 9 x 13 baking dish with butter
  • spread mixture evenly into baking dish
  • add remaining cheese to top (add extra if desired, or even different cheese types)
  • (optional) add bacon bits or chives as a topping
  • bake for approximately 30-40 mins, or until potatoes are soft
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