tag:blogger.com,1999:blog-3458465841213295792024-02-08T05:09:37.487-08:00Country Cooking with JanilleUnknownnoreply@blogger.comBlogger161125tag:blogger.com,1999:blog-345846584121329579.post-3254100149607825702010-02-04T16:44:00.002-08:002010-02-04T16:45:04.265-08:00Creamy Pesto DressingCreamy Pesto Dressing <br />1 cup salad oil <br />1/2 ounce sweet basil leaves <br />1/8 Teaspoon tabasco <br />1/4 rounded tablespoon salt <br />1/4 slightly rounded (big) cook spoon granulated garlic <br />1 − 32 Ounce jar mayonnaise <br />2 1/2 cups buttermilk <br />1/2 cup half and half <br />1/2 Pound grated Romano cheese <br />Combine ingredients in order given. Store in refrigerator. Makes 2 quartsUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-345846584121329579.post-83718026838815399082010-02-04T16:44:00.001-08:002010-02-04T16:44:28.720-08:00Peanut BrittlePeanut Brittle <br /> 2 cups sugar <br /> 1 cup light corn syrup <br /> 1/4 cup water <br /> 1 1/2 cups salted peanuts (or, try cashews for a unique flavor!) <br /> 4 tablespoons butter or margarine <br /> 2 tablespoons baking soda <br /> 1 teaspoon vanilla <br /> Combine the sugar, corn syrup and water in a heavy 3−quart saucepan. <br /> Cook over medium heat, stirring constantly, until the sugar is <br /> dissolved. Continue cooking, stirring occasionally, until the mixture <br /> reaches the soft crack stage (285 degrees F.) on the candy thermometer. <br /> Add the peanuts and butter. Cook, stirring constantly, to the hard <br /> crack stage (300 degrees F.) on the candy thermometer. Remove from the <br /> heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam <br /> up.) Turn the mixture onto 2 greased baking sheets. Spread out with a <br /> metal spatula as thin as possible. When the candy begins to set, loosen <br /> from the baking sheets. Turn the brittle over, then stretch and pull <br /> brittle as thin as possible using two forks. When completely cooled, <br /> break into pieces.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-11757461272266343602010-02-04T16:43:00.000-08:002010-02-04T16:44:01.696-08:00Jelly DoughnutsJelly Doughnuts <br />2 packages dry yeast <br />1/4 cup warm water <br />2 tsp. sugar <br />1 cup milk − scalded and cooled <br />4 tbsp. shortening <br />2 tbsp. sugar <br />1/2 tsp. salt <br />1 egg <br />2 egg yolks <br />1/2 tsp. lemon zest − grated fine <br />3 1/2 − 4 cups flour <br />1−1/2 cups jam or jelly for filling (strawberry or raspberry) <br />oil for frying <br />Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes. <br />Scald the milk and add the shortening. Let mixture cool then add egg and <br />yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add <br />flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of <br />flour as needed to form a firmer dough. When dough is smooth and elastic, <br />place in a greased bowl and cover with a damp cloth. Let rise in a warm <br />place (in a turned off oven with only the oven light on is a good place) or <br />let rise overnight in the refrigerator. <br />Punch down and pinch off pieces of dough to form small balls (about the size <br />of golfballs). Cover and let sit 15 minutes. <br />In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the <br />doughnuts a few at a time and fry until the undersides are deep brown. <br />Gently turn over once and finish frying the other side. Lift doughnuts out <br />using a slotted spoon and drain on paper towels. <br />Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at <br />once. Makes 24−36 doughnuts.Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-345846584121329579.post-38640865063522868782010-02-04T16:42:00.002-08:002010-02-04T16:43:10.331-08:00Hard CandyHard Candy <br /> 2 cups sugar <br /> 1/2 cup light Karo syrup <br /> 1/2 cup water <br /> <br /> Stir over low heat until dissolved. Turn heat to high. <br /> Using a candy thermometer cook until temperature reads <br /> 310 F. REMOVE IMMEDIATELY and pour into an 8" greased <br /> metal pan. After a few minutes check for firmness and <br /> when you can cut and a top imprint holds, start cutting <br /> with a knife one way in one inch sections, turn pan and make <br /> one inch squares. Continuously cut squares, working fast, <br /> until squares are almost cut through to the bottom. Turn <br /> out into wax paper, and finish breaking by hand. <br /> Flavorings and Colors (a few drops of food coloring) <br /> 1/4 tsp. peppermint oil − green <br /> 1/4 tsp. clove oil − yellow <br /> 1/4 tsp. cinnamon oil − red <br /> 1/4 tsp. lemon oil − yellow <br /> <br /> Mix desired color and flavor in the beginning with sugar, <br /> syrup, and water.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-30284399893364422522010-02-04T16:42:00.001-08:002010-02-04T16:42:29.664-08:00Baked Potato SoupBaked Potato Soup <br />3 lbs. red potatoes <br />1/4 cup butter, melted <br />1/4 cup flour <br />2 quarts half−and−half <br />1 pound block Velveeta cheese, melted <br />White pepper, to taste <br />Garlic powder, to taste <br />1 tsp. hot pepper sauce <br />1/2 lb. bacon, fried crisply <br />1 cup cheddar cheese, shredded <br />1/2 cup fresh chives, chopped <br />1/2 cup fresh parsley, chopped <br />Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven, <br />cover with water and bring to a boil. Let boil for 10 minutes or until <br />almost cooked. In a separate large Dutch oven, combine melted margarine and <br />flour, mixing until smooth. Place over low heat and gradually add <br />half−and−half, stirring constantly. Continue to stir until smooth and liquid <br />begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to <br />cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and <br />cook over low heat for 30 minutes, stirring occasionally. Place soup into <br />individual serving bowls and top with crumbled bacon, shredded cheese, <br />chives and parsley.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-69929918927056886722010-02-04T16:41:00.001-08:002010-02-04T16:41:58.461-08:00Nutter Butter CookiesNutter Butter Cookies <br />COOKIES: <br />1/2 cup vegetable shortening <br />2/3 cup granulated sugar <br />1 egg <br />1/2 teaspoon salt <br />3 tablespoons peanut butter <br />1/2 cup old−fashioned Quaker oats <br />1 cup all−purpose flour <br />FILLING: <br />1/2 cup peanut butter <br />3/4 cup powdered sugar <br />1 tablespoon fine graham cracker crumbs <br />1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together the <br />shortening and sugar with an electric mixer. 3. Add the egg, salt, and <br />peanut butter and beat until well blended. 4. Put the oats in a blender and <br />blend on medium speed until they are almost as finely ground as flour. 5. <br />Add the oats and flour to the mixture and blend well. 6. Pinch out small <br />portions of dough and roll into 1−inch balls in the palm of your hand. Press <br />these flat on ungreased cookie sheets so that they form 2−inch circles. If <br />you're a stickler for a cookie that looks just like the original, you can <br />form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or <br />until light brown around the edges. 8. While the cookies bake, combine the <br />filling ingredients in a small bowl. 9. When the cookies are cool, use a <br />butter knife to spread a thin layer of filling on the flat side of a cookie <br />and press another on top. Repeat. Makes 2 dozen cookies.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-45286417210991268212010-02-04T16:40:00.000-08:002010-02-04T16:41:26.065-08:00Nutri−Grain BarsNutri−Grain Bars <br /> 1 pkg yellow cake mix <br /> 3/4 cup butter <br /> 2 1/2 cups quick oats <br /> 12 ounces preserves or jam <br /> 1 T water <br /> Preheat oven to 375. Melt butter. Combine cake <br /> mix and oats in a large bowl; stir in the melted <br /> butter until the mixture is crumbly. Measure half <br /> of this mixture (about 3 cups) into a greased <br /> 13x9x2−inch pan. Press firmly into pan to cover <br /> the bottom. <br /> Combine preserves and water; spoon over crumb <br /> mixture in pan, and spread evenly. Cover with <br /> remaining crumb mixture. Pat firmly to make top <br /> even. <br /> Bake at 375 for 20 minutes−−top should be very <br /> light brown. Cool completely before cutting into <br /> bars.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-10933858569030034512010-02-04T16:39:00.002-08:002010-02-04T16:40:00.918-08:00Cinnamon Sugar CookiesCinnamon Sugar Cookies <br />Topping: <br />3 Tbsp. white sugar <br />1 Tbsp. ground cinnamon <br />Cookies: <br />2 1/2 cups all−purpose flour <br />1/2 tsp. baking soda <br />1/4 tsp. salt <br />1 cup dark brown sugar, packed <br />1/2 cup white sugar <br />1 cup salted butter, softened <br />2 large eggs <br />2 tsp. pure vanilla extract <br />Preheat oven to 300F. <br />In a small bowl combine sugar and cinnamon for topping. Set aside. <br />In a medium bowl combine flour, soda and salt. Mix well with a whire whisk <br />and set aside. <br />In a large bowl blend sugars with an electric mixer set at medium speed. Add <br />the butter, and mix to form a grainy paste. Scrape eides of bowl, then add <br />the eggs and vanilla extract. Mix at medium speed until light and fluffy. <br />Add the flour mixture and blend at low speed just until combined. Do not <br />overmix. Shape dough into 1−inch balls and roll each ball in cinnamon−sugar <br />topping. <br />Place onto ungreased cookie sheets, 2 inches apart. Bake for 18−20 minutes. <br />Immediately transfer cookies with a spatula to a cool, flat surface. <br />Yield: 3 dozenUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-67293969270918798422010-02-04T16:39:00.001-08:002010-02-04T16:39:27.503-08:00Peanut Butter CookiesPeanut Butter Cookies <br />2 Teaspoon Vanilla <br />1 Cup Peanut butter; creamy <br />3 Eggs <br />1 Cup Butter; softened <br />1 1/4 Cup Sugar <br />1 1/4 Cup Dark brown sugar <br />1/4 Teaspoon Salt <br />1/2 Teaspoon Baking soda <br />2 Cup Flour <br />Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and <br />salt. Mix well with a wire whisk. In a large bowl, blend sugars using a <br />mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs, <br />peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add <br />the flour mixture and mix at low speed until just mixed. (Do not overmix). <br />Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches <br />apart. With a wet fork, gently press a crisscross pattern on top of the <br />cookies. Bake for 8−22 minutes until cookies are slightly brown along the <br />edges. Transfer cookies immediately to cool surface with a spatula.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-85621782115736519532010-02-04T16:38:00.001-08:002010-02-04T16:38:57.693-08:00Chocolate Chip CookiesChocolate Chip Cookies <br />2 1/2 cups all−purpose flour <br />1/2 teaspoon baking soda <br />1/4 teaspoon salt <br />1 cup dark brown sugar, firmly packed <br />1/2 cup white sugar <br />1 cup salted butter, softened <br />2 large eggs <br />2 teaspoons pure vanilla extract <br />2 cups semisweet chocolate chips, (12 oz.) <br />Preheat oven to 300F. In medium bowl combine flour, soda and salt. Mix well <br />with wire whisk. Set aside. <br />In a large bowl with an electric mixer blend sugars at medium speed. Add <br />butter and mix to form a grainy paste, scraping down the sides of the bowl. <br />Add eggs and vanilla extract, and mix at medium speed until just blended. do <br />not overmix. <br />Add the flour mixture and chocolate ships, and blend at low speed until just <br />mixed. Do not overmix. <br />Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart. <br />Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a <br />cool surface with a spatula. <br />Makes: 12 cookiesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-23040886815412575222010-02-04T16:37:00.000-08:002010-02-04T16:38:25.901-08:00Carrot CakeCarrot Cake <br />2 1/2 Cup All−purpose flour <br />2 Tablespoon Baking soda <br />1/4 Teaspoon Salt <br />2 Teaspoon Cinnamon <br />1 Cup Light brown sugar, packed <br />1 Cup White sugar <br />1−1/2 Cup Butter, softened <br />3 Large Eggs <br />2 Teaspoon Pure vanilla extract <br />3 Cup Grated carrots <br />1/2 Cup Crushed pineapple, drained <br />1 Cup (6−oz.) raisins <br />1 Cup (4−oz.) chopped walnuts <br />16 Ounce Cream cheese, softened <br />1/2 Cup Salted butter, softened <br />1 Tablespoon Fresh lemon juice (about 1, large lemon) <br />2 Teaspoon Pure vanilla extract <br />3 Cup Confectioners' sugar <br />Preheat oven to 350−degrees. Grease and flour two 9−inch cake pans. In a <br />large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add <br />butter, one egg and vanilla; blend with electric mixer on low speed. <br />Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl. <br />And remaining eggs, one at a time, beating 30 seconds after each addition. <br />Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly <br />combined. Pour batter into prepared pans and smooth the surface with a <br />rubber spatula. Bake in center of oven for 60−70 minutes. Toothpick nserted <br />into center should come out clean. Cool in pans for 10 minutes. Then invert <br />cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium <br />bowl with electic mixer on medium speed, beat cream cheese and butter until <br />smooth add lemon juice and vanilla; beat until combined. Add sugar <br />gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one <br />layer on a cake platter, and with a metal spatula spread icing over the top <br />to form a thin filling. Place second layer over the first, rounded side up. <br />Coat the top and sides of the cake evenly with remaining icing. Refrigerate <br />1 hour to set icing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-6333409023688295452010-02-04T16:36:00.000-08:002010-02-04T16:37:17.417-08:00Egg McMuffinEgg McMuffin <br />1 jumbo grade A egg <br />1 Thomas's english muffin <br />butter <br />1 slice American cheese (real...not processed cheese food) <br />1 slice Canadian bacon <br />1 "12x12" sheet of wax paper <br />Non Stick Cooking Spray <br />Egg Ring, or a tuna can with the top and bottom off <br />1− Pre−heat an electric griddle to 275 degrees. Toast your english muffin by <br />laying both sides face down on the griddle and applying pressure. This takes <br />1 to 11⁄2 minutes. (they should be medium brown) Set aside. <br />2− Lay your egg ring on the pre−heated grill. Spray with Pam to prevent <br />sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk <br />with a sharp instrument so it flows. <br />3− Butter both toasted halves of the english muffin liberally with melted <br />butter. Put a slice of American cheese on the bottom half. <br />4− 2 to 21⁄2 minutes after you started cooking the egg, the whites should firm <br />up, and the yolk should still be a bit "liquidy". Carefully remove the ring, <br />leaving the egg on the griddle. You may have to "slice" around the edges if <br />it sticks. <br />5− Very carefully turn the egg over, and lay one slice of Canadian bacon on <br />the griddle. Cook the egg 45−60 seconds after turning. <br />6− After about 30−45 seconds, "flip" the Canadian bacon, and remove the egg, <br />placing it on the bottom half (cheesed half) of the english muffin. 20−30 <br />seconds after flippng the Canadan bacon, remove. <br />7− Put the Canadian bacon on top of the cooked egg, and cover with the top <br />of the toasted english muffin.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-17053316645641098562010-02-04T16:35:00.002-08:002010-02-04T16:36:43.057-08:00Hot Apple & Cherry PiesHot Apple & Cherry Pies <br />4−6 Cups vegetable oil (in fryer) <br />1 package Pillsbury apple or cherry turnovers <br />(Find them in the refrigerated section) <br />1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You <br />will use four of them. Stretch them out to about 4"x5" rectangles. Do this <br />on waxed paper. <br />2. Spread 1/2 of the pie filling on one dough, and the other half on <br />another, leaving about 1/2" of dough around edges. Clear a 3/4" space <br />lengthwise down the middle of both. <br />3. Place the remaining two doughs on top of the two with the filling. Crimp <br />the edges. You'll have what looks like two giant pop−tarts. <br />4. Cut both of them precisely down the middle, in that 3/4" space you <br />created. Crimp those two edges. <br />5. Manipulate as needed to form an attractive, uniform shaped pie. They <br />should look like small burritos, only crimped around the edges. <br />6. Place all four, flat on waxed paper, in the freezer. After about 45 <br />minutes, spray all sides of each pie with water mist. Return to the freezer <br />for at least another hour. <br />7. Place in a freezer bag and seal for future use, or get ready to deep−fry <br />them. <br />Cooking Your Pies: <br />1. Pre−heat your deep fryer to 375 . Also pre−heat your oven to warm. <br />2. Quickly dip a frozen pie in cold water, making sure to immerse it <br />entirely. <br />3. Drop the pie into the hot oil. Be careful−−−it will most likely splatter. <br />After all the pies are in the fryer, place your spare fryer basket over the <br />top. ("Sandwiching" the pies between the two baskets.) This ensures the pies <br />are fully submerged. It is important that the pies are fully submerged or a <br />good portion of it won't cook correctly. <br />4. Cook 5−7 minutes. Check after 5 minutes−−−the color should be a goldenUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-15865579531460804972010-02-04T16:35:00.001-08:002010-02-04T16:35:52.226-08:00Breakfast BurritoBreakfast Burrito <br />1/4 pound Jimmy Dean regular, uncooked breakfast sausage <br />1 1/2 Tablespoons re−hydrated dried chopped onion <br />1 4 ounce can of Old El Paso diced green chilies <br />1 Tablespoon canned diced tomatoes (drain liquid) <br />4 eggs, scrambled using McDonald's method <br />4 8−inch flour tortillas <br />4 slices Kraft deli−Deluxe real American cheese <br />On the side: Pace Picante Sauce <br />1. Preheat an electric griddle to 275 . Break apart the sausage, and <br />stir−fry it with the onions until the sausage is browned. <br />2. Add about 1/4 can of diced green chilies plus an equal amount of diced <br />tomatoes. Continue to stir−fry for about 1 minute. <br />3. Pour the scrambled eggs onto the griddle and mix the eggs with the <br />sausage, onions, peppers and tomatoes. Do not add salt or pepper, McDonald's <br /> doesn't. Stir−fry until the eggs are done. <br />4. Microwave your tortillas for 20 to 30 seconds, just to slightly warm and <br />soften them. <br />5. Put 1/4 of the cooked egg−sausage mixture down the middle of each <br />tortilla. Add two cheese halves evenly spaced lengthwise, and fold the <br />tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and <br />again to complete. <br />6. Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes, <br />then microwave 15 seconds on high. <br />Serve with picante sauce if desired.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-61863489048026430852010-02-04T16:34:00.000-08:002010-02-04T16:35:14.555-08:00Sweet and Sour SauceSweet and Sour Sauce <br /> 1/4 cup peach preserves <br /> 1/4 cup apricot preserves <br /> 2 tablespoons light corn syrup <br /> 5 teaspoons white vinegar <br /> 1 1/2 teaspoons corn starch <br /> 1/2 teaspoon soy sauce <br /> 1/2 teaspoon yellow mustard <br /> 1/4 teaspoon salt <br /> 1/8 teaspoon garlic powder <br /> 2 tablespoons water <br /> 1. Combine all ingredients except the water in a food processor or a <br /> blender and puree until the mixture is smooth. <br /> <br /> 2. Pour mixture into a small saucepan over medium heat. Add water, stir, <br /> and bring mixture to a boil. Allow it to boil for five minutes, <br /> stirring often. When the sauce has thickened, remove it from the heat <br /> and let it cool. Store sauce in a covered container in the refrigerator. <br /> Makes about 3/4 cup.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-35513229082642441212010-02-04T16:33:00.002-08:002010-02-04T16:34:41.755-08:00ShakesShakes <br /> 2 cups ice cream (your choice of flavor) <br /> 1 1/2 cups low−fat milk <br /> 3 Tablspoons sugar <br /> 1/4 teaspoon pectin <br /> Combine all ingredients in blender. Makes 2 servings.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-24175341415323169492010-02-04T16:33:00.001-08:002010-02-04T16:33:47.679-08:00Hot Mustard SauceHot Mustard Sauce <br /> 1 Tablespoon Dijon mustard <br /> 2 Tablespoons French's prepared mustard <br /> 2 Tablespoons Heinz 57 sauce <br /> 1/4 Cup Mayonaise <br /> 1/4 Cup Sour cream <br /> Mix all, cover and refrigerate to use within 30 days.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-36700352447756655132010-02-04T16:32:00.002-08:002010-02-04T16:33:16.102-08:00Honey Mustard SauceHoney Mustard Sauce <br /> 1/4 Cup Honey <br /> 2 Tbls. Prepared mustard. <br /> Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-11494833451503803012010-02-04T16:32:00.001-08:002010-02-04T16:32:36.033-08:00Potato Cheese SoupPotato Cheese Soup <br /> 8 Cups potatoes; peeled and cubed <br /> 2 Cups chopped onion <br /> 4 Cups chopped celery <br /> 2 Teaspoons salt <br /> 4 Cups water <br /> 4 Cups Half−and−half <br /> 6 Tablespoons butter or margarine <br /> 1 Cup shredded sharp cheddar cheese <br /> Place potatoes, onions, celery, and salt in the 4 c of water in a large <br /> pot. Simmer about 15 minutes until vegetables are tender. Put in <br /> blender and puree until chunky. Return soup to pot and add half−and−half, <br /> butter, and cheese. Simmer until hot. Do NOT Boil.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-69350438887525116592010-02-04T16:31:00.000-08:002010-02-04T16:32:04.413-08:00Pie CrustPie Crust <br />1/4 cup butter <br />1/4 cup shortening <br />1 1/4 cups all−purpose flour <br />1 tablespoon sugar <br />1/4 teaspoon salt <br />1 egg yolk <br />2 tablespoons ice water <br />1/2 teaspoon vinegar <br />Beat together butter and shortening until smooth and creamy; chill until <br />firm. Sift together flour, sugar and salt in medium bowl. Using fork, cut <br />butter and shortening into dry ingredients until mixture has a consistent <br />texture. Mix egg yolk, ice water and vinegar into dough, then form into ball <br />and refrigerate about 1 hour. <br />Preheat oven to 450 . When dough has chilled, roll it out and press into pie <br />plate. Press parchment paper or aluminum foil into crust and weight crust <br />down with ceramic pie weight or another pie plate filled with dried beans. <br />Bake 15 minutes, then remove weight or pan filled with beans and prick crust <br />with fork to allow steam to escape. Bake another 5−10 minutes or until crust <br />is golden brown. Let crust cool. <br />Makes enough dough for one 8− to 10−inch single crust pie.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-4739545385585058312010-02-04T16:30:00.001-08:002010-02-04T16:30:50.629-08:00Potato SaladPotato Salad <br /> 1 pound (3 medium) potatoes <br /> 6 slices bacon, diced <br /> 1 medium−size onion, diced <br /> 1/2 cup vinegar <br /> 1/2 cup stock or bouillon <br /> 1 tsp. salt <br /> 1/4 tsp. pepper <br /> 1 tsp. sugar <br /> 1 egg yolk, beaten <br /> Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in <br /> 1/4−inch slices. Cook bacon in hot pan until crisp. Add onion; stir <br /> and cook until transparent. Add vinegar, stock or bouillon, and <br /> seasonings. Stir; let come to a boil. Stir in egg; remove from heat <br /> and pour over potatoes. Serves 2−4.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-86025697369764133442010-02-04T16:29:00.000-08:002010-02-04T16:30:08.278-08:00Pizza SaucePizza Sauce <br />1 12 ounce can Hunts tomato paste <br />1−1/2 cups water <br />1/2 teaspoon dried oregano <br />1/4 teaspoon dried basil <br />1/4 teaspoon salt <br />1/4 teaspoon ground black pepper <br />1/4 teaspoon sugar <br />1/8 teaspoon garlic powder <br />1/8 teaspoon onion powder <br />1/8 teaspoon Accent (optional−−−but if you want it exact, use it.) <br />Pre−mix the dry ingredients, mix, and set aside. In a small saucepan, <br />combine tomato paste and water. Over medium high heat, bring to a simmer. <br />Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40 <br />minutes, stirring occasionally. <br />Cover sauce and refrigerate until needed. Makes about 2 1/2 cups. <br />(4 − 12" pizzas)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-11592131753822684932010-02-04T16:28:00.000-08:002010-02-04T16:29:35.202-08:00Onion Soup MixOnion Soup Mix<br /> 3/4 cup minced onion <br /> 1/3 cup beef bouillon <br /> 4 tsp. onion powder <br /> 1/4 tsp. crushed celery seed <br /> 1/4 tsp. sugar <br /> Combine all ingredients <br /> Store in tight fitting container <br /> About 5 Tbls. of mix are equal to 1 1.25 oz pkg. <br /> Use in making soup or onion dip (Mix 5 Tbls. with one <br /> pint of sour cream).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-20350114627615881092010-02-04T16:27:00.002-08:002010-02-04T16:28:33.505-08:00Taco SeasoningTaco Seasoning <br />1 Tablespoon Flour <br />1 Teaspoon Chili powder <br />1 Teaspoon Paprika <br />3/4 Teaspoon Salt <br />3/4 Teaspoon Minced onion <br />1/2 Teaspoon Cumin <br />1/4 Teaspoon Cayenne pepper <br />1/4 Teaspoon Garlic powder <br />1/4 Teaspoon Sugar <br />1/8 Teaspoon Ground oregano <br />Combine all of the ingredients in a small bowl. To prepare the meat filling <br />for the tacos as described on the original package instructions: "In large <br />skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices & <br />seasonings and 2/3 cup water; mix thoroughly. Bring to a boil: reduce heat <br />to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon <br />meat filling into warmed taco shells or tortillas. Top with shredded <br />lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and <br />guacamole if desired. Makes meat filling for 12 tacos (about 3 tablespoons <br />each).Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-345846584121329579.post-86375345481257275012010-02-04T16:27:00.001-08:002010-02-04T16:27:54.222-08:00DoughnutsDoughnuts <br /> Raised doughnuts: <br /> 2 pkgs. regular or rapid rise yeast <br /> 1/4 cup warm water (105−115 degrees) <br /> 1 1/2 cups lukewarm milk (scalded then cooled) <br /> 1/2 cup sugar <br /> 1 tsp. salt <br /> 2 eggs <br /> 1/3 cup shortening <br /> 5 cups all−purpose flour <br /> Vegetable oil <br /> Creamy glaze or chocolate glaze <br /> Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, <br /> eggs, shortening and 2 cups flour. Beat on low speed scraping bowl <br /> constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, <br /> 2 minutes. Stir in remaining flour until smooth. Cover and let rise in <br /> warm place, until double, 50−60 minutes. (Dough is ready when indentation <br /> remains when touched.) Turn dough onto floured surface; roll around lightly <br /> to coat with flour. Gently roll dough 1/2−inch thick with floured rolling <br /> pin. Cut with floured doughnut cutter. Cover and let rise until double, <br /> 30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide <br /> doughnuts into hot oil with wide spatula. Turn doughnuts as they rise <br /> to the surface. Fry until golden brown, about 1 minute on each side. <br /> Remove carefully from oil (do not prick surface); drain. Dip the doughnuts <br /> into creamy glaze, set on rack, then when slightly cooled spread chocolate <br /> glaze on top. Can dip in sprinkles or other toppings after chocolate <br /> if desired. <br /> Creamy glaze: <br /> 1/3 cup butter <br /> 2 cups powdered sugar <br /> 1 1/2 tsp. vanilla <br /> 4−6 tbsp. hot water <br /> Heat butter until melted. Remove from heat. Stir in powdered sugar <br /> and vanilla until smooth. Stir in water, 1 tablespoon at a time, <br /> until desired consistency. <br /> Chocolate glaze: <br /> 1/3 cup butter <br /> 2 cups powdered sugarUnknownnoreply@blogger.com0