Country Cooking with Janille

Creamy Pesto Dressing

2010-02-04T16:44:00.002-08:00

Creamy Pesto Dressing
1 cup salad oil
1/2 ounce sweet basil leaves
1/8 Teaspoon tabasco
1/4 rounded tablespoon salt
1/4 slightly rounded (big) cook spoon granulated garlic
1 − 32 Ounce jar mayonnaise
2 1/2 cups buttermilk
1/2 cup half and half
1/2 Pound grated Romano cheese
Combine ingredients in order given. Store in refrigerator. Makes 2 quarts

Peanut Brittle

2010-02-04T16:44:00.001-08:00

Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/4 cup water
1 1/2 cups salted peanuts (or, try cashews for a unique flavor!)
4 tablespoons butter or margarine
2 tablespoons baking soda
1 teaspoon vanilla
Combine the sugar, corn syrup and water in a heavy 3−quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is
dissolved. Continue cooking, stirring occasionally, until the mixture
reaches the soft crack stage (285 degrees F.) on the candy thermometer.
Add the peanuts and butter. Cook, stirring constantly, to the hard
crack stage (300 degrees F.) on the candy thermometer. Remove from the
heat. Rapidly stir in the baking soda and vanilla. (Mixture will foam
up.) Turn the mixture onto 2 greased baking sheets. Spread out with a
metal spatula as thin as possible. When the candy begins to set, loosen
from the baking sheets. Turn the brittle over, then stretch and pull
brittle as thin as possible using two forks. When completely cooled,
break into pieces.

Jelly Doughnuts

2010-02-04T16:43:00.000-08:00

Jelly Doughnuts
2 packages dry yeast
1/4 cup warm water
2 tsp. sugar
1 cup milk − scalded and cooled
4 tbsp. shortening
2 tbsp. sugar
1/2 tsp. salt
1 egg
2 egg yolks
1/2 tsp. lemon zest − grated fine
3 1/2 − 4 cups flour
1−1/2 cups jam or jelly for filling (strawberry or raspberry)
oil for frying
Mix the yeast, water and 2 tsp. sugar together. Let foam 10 minutes.
Scald the milk and add the shortening. Let mixture cool then add egg and
yolks, sugar, salt and lemon zest. Stir well and pour in yeast mixture. Add
flour and stir to form a soft dough. Knead 5−8 minutes, adding a bit of
flour as needed to form a firmer dough. When dough is smooth and elastic,
place in a greased bowl and cover with a damp cloth. Let rise in a warm
place (in a turned off oven with only the oven light on is a good place) or
let rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size
of golfballs). Cover and let sit 15 minutes.
In a deep fryer or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the
doughnuts a few at a time and fry until the undersides are deep brown.
Gently turn over once and finish frying the other side. Lift doughnuts out
using a slotted spoon and drain on paper towels.
Fill with jam or jelly. Sprinkle with granulated sugar if desired. Serve at
once. Makes 24−36 doughnuts.

Hard Candy

2010-02-04T16:42:00.002-08:00

Hard Candy
2 cups sugar
1/2 cup light Karo syrup
1/2 cup water

Stir over low heat until dissolved. Turn heat to high.
Using a candy thermometer cook until temperature reads
310 F. REMOVE IMMEDIATELY and pour into an 8" greased
metal pan. After a few minutes check for firmness and
when you can cut and a top imprint holds, start cutting
with a knife one way in one inch sections, turn pan and make
one inch squares. Continuously cut squares, working fast,
until squares are almost cut through to the bottom. Turn
out into wax paper, and finish breaking by hand.
Flavorings and Colors (a few drops of food coloring)
1/4 tsp. peppermint oil − green
1/4 tsp. clove oil − yellow
1/4 tsp. cinnamon oil − red
1/4 tsp. lemon oil − yellow

Mix desired color and flavor in the beginning with sugar,
syrup, and water.

Baked Potato Soup

2010-02-04T16:42:00.001-08:00

Baked Potato Soup
3 lbs. red potatoes
1/4 cup butter, melted
1/4 cup flour
2 quarts half−and−half
1 pound block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 tsp. hot pepper sauce
1/2 lb. bacon, fried crisply
1 cup cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped
Dice unpeeled red potatoes into 1/2−inch cubes. Place in a large Dutch oven,
cover with water and bring to a boil. Let boil for 10 minutes or until
almost cooked. In a separate large Dutch oven, combine melted margarine and
flour, mixing until smooth. Place over low heat and gradually add
half−and−half, stirring constantly. Continue to stir until smooth and liquid
begins to thicken. Add melted Velveeta. Stir well. Drain potatoes and add to
cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and
cook over low heat for 30 minutes, stirring occasionally. Place soup into
individual serving bowls and top with crumbled bacon, shredded cheese,
chives and parsley.

Nutter Butter Cookies

2010-02-04T16:41:00.001-08:00

Nutter Butter Cookies
COOKIES:
1/2 cup vegetable shortening
2/3 cup granulated sugar
1 egg
1/2 teaspoon salt
3 tablespoons peanut butter
1/2 cup old−fashioned Quaker oats
1 cup all−purpose flour
FILLING:
1/2 cup peanut butter
3/4 cup powdered sugar
1 tablespoon fine graham cracker crumbs
1. Preheat the oven to 325 degrees F. 2. In a large bowl, cream together the
shortening and sugar with an electric mixer. 3. Add the egg, salt, and
peanut butter and beat until well blended. 4. Put the oats in a blender and
blend on medium speed until they are almost as finely ground as flour. 5.
Add the oats and flour to the mixture and blend well. 6. Pinch out small
portions of dough and roll into 1−inch balls in the palm of your hand. Press
these flat on ungreased cookie sheets so that they form 2−inch circles. If
you're a stickler for a cookie that looks just like the original, you can
form the dough into flat peanut shapes. 7. Bake for 8 to 10 minutes, or
until light brown around the edges. 8. While the cookies bake, combine the
filling ingredients in a small bowl. 9. When the cookies are cool, use a
butter knife to spread a thin layer of filling on the flat side of a cookie
and press another on top. Repeat. Makes 2 dozen cookies.

Nutri−Grain Bars

2010-02-04T16:40:00.000-08:00

Nutri−Grain Bars
1 pkg yellow cake mix
3/4 cup butter
2 1/2 cups quick oats
12 ounces preserves or jam
1 T water
Preheat oven to 375. Melt butter. Combine cake
mix and oats in a large bowl; stir in the melted
butter until the mixture is crumbly. Measure half
of this mixture (about 3 cups) into a greased
13x9x2−inch pan. Press firmly into pan to cover
the bottom.
Combine preserves and water; spoon over crumb
mixture in pan, and spread evenly. Cover with
remaining crumb mixture. Pat firmly to make top
even.
Bake at 375 for 20 minutes−−top should be very
light brown. Cool completely before cutting into
bars.

Cinnamon Sugar Cookies

2010-02-04T16:39:00.002-08:00

Cinnamon Sugar Cookies
Topping:
3 Tbsp. white sugar
1 Tbsp. ground cinnamon
Cookies:
2 1/2 cups all−purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup dark brown sugar, packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 tsp. pure vanilla extract
Preheat oven to 300F.
In a small bowl combine sugar and cinnamon for topping. Set aside.
In a medium bowl combine flour, soda and salt. Mix well with a whire whisk
and set aside.
In a large bowl blend sugars with an electric mixer set at medium speed. Add
the butter, and mix to form a grainy paste. Scrape eides of bowl, then add
the eggs and vanilla extract. Mix at medium speed until light and fluffy.
Add the flour mixture and blend at low speed just until combined. Do not
overmix. Shape dough into 1−inch balls and roll each ball in cinnamon−sugar
topping.
Place onto ungreased cookie sheets, 2 inches apart. Bake for 18−20 minutes.
Immediately transfer cookies with a spatula to a cool, flat surface.
Yield: 3 dozen

Peanut Butter Cookies

2010-02-04T16:39:00.001-08:00

Peanut Butter Cookies
2 Teaspoon Vanilla
1 Cup Peanut butter; creamy
3 Eggs
1 Cup Butter; softened
1 1/4 Cup Sugar
1 1/4 Cup Dark brown sugar
1/4 Teaspoon Salt
1/2 Teaspoon Baking soda
2 Cup Flour
Preheat oven to 300 degrees. In a medium bowl, combine flour, soda, and
salt. Mix well with a wire whisk. In a large bowl, blend sugars using a
mixer at medium speed. Add butter and mix to form a grainy paste. Add eggs,
peanut butter, and vanilla. Mix at medium speed until light and fluffy. Add
the flour mixture and mix at low speed until just mixed. (Do not overmix).
Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2 inches
apart. With a wet fork, gently press a crisscross pattern on top of the
cookies. Bake for 8−22 minutes until cookies are slightly brown along the
edges. Transfer cookies immediately to cool surface with a spatula.

Chocolate Chip Cookies

2010-02-04T16:38:00.001-08:00

Chocolate Chip Cookies
2 1/2 cups all−purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 teaspoons pure vanilla extract
2 cups semisweet chocolate chips, (12 oz.)
Preheat oven to 300F. In medium bowl combine flour, soda and salt. Mix well
with wire whisk. Set aside.
In a large bowl with an electric mixer blend sugars at medium speed. Add
butter and mix to form a grainy paste, scraping down the sides of the bowl.
Add eggs and vanilla extract, and mix at medium speed until just blended. do
not overmix.
Add the flour mixture and chocolate ships, and blend at low speed until just
mixed. Do not overmix.
Drop by rounded tablespoons onto an ungreased cookie sheet, 2 inches apart.
Bake 22−24 minutes or until golden brown. Transfer cookies immediately to a
cool surface with a spatula.
Makes: 12 cookies

Carrot Cake

2010-02-04T16:37:00.000-08:00

Carrot Cake
2 1/2 Cup All−purpose flour
2 Tablespoon Baking soda
1/4 Teaspoon Salt
2 Teaspoon Cinnamon
1 Cup Light brown sugar, packed
1 Cup White sugar
1−1/2 Cup Butter, softened
3 Large Eggs
2 Teaspoon Pure vanilla extract
3 Cup Grated carrots
1/2 Cup Crushed pineapple, drained
1 Cup (6−oz.) raisins
1 Cup (4−oz.) chopped walnuts
16 Ounce Cream cheese, softened
1/2 Cup Salted butter, softened
1 Tablespoon Fresh lemon juice (about 1, large lemon)
2 Teaspoon Pure vanilla extract
3 Cup Confectioners' sugar
Preheat oven to 350−degrees. Grease and flour two 9−inch cake pans. In a
large bowl stir together flour, baking soda, salt, cinnamon and sugars. Add
butter, one egg and vanilla; blend with electric mixer on low speed.
Increase speed to medium and beat for 2 minutes. Scrape down sides of bowl.
And remaining eggs, one at a time, beating 30 seconds after each addition.
Add carrots, pineapple, raisins and walnuts. Blend on low until thoroughly
combined. Pour batter into prepared pans and smooth the surface with a
rubber spatula. Bake in center of oven for 60−70 minutes. Toothpick nserted
into center should come out clean. Cool in pans for 10 minutes. Then invert
cakes on rack and cool to room temperature. TO PREPARE ICING: On a medium
bowl with electic mixer on medium speed, beat cream cheese and butter until
smooth add lemon juice and vanilla; beat until combined. Add sugar
gradually, mixing on low until smooth. TO ICE THE CARROT CAKE: Place one
layer on a cake platter, and with a metal spatula spread icing over the top
to form a thin filling. Place second layer over the first, rounded side up.
Coat the top and sides of the cake evenly with remaining icing. Refrigerate
1 hour to set icing.

Egg McMuffin

2010-02-04T16:36:00.000-08:00

Egg McMuffin
1 jumbo grade A egg
1 Thomas's english muffin
butter
1 slice American cheese (real...not processed cheese food)
1 slice Canadian bacon
1 "12x12" sheet of wax paper
Non Stick Cooking Spray
Egg Ring, or a tuna can with the top and bottom off
1− Pre−heat an electric griddle to 275 degrees. Toast your english muffin by
laying both sides face down on the griddle and applying pressure. This takes
1 to 11⁄2 minutes. (they should be medium brown) Set aside.
2− Lay your egg ring on the pre−heated grill. Spray with Pam to prevent
sticking. Crack the egg and pour into egg ring on the grill. Poke the yolk
with a sharp instrument so it flows.
3− Butter both toasted halves of the english muffin liberally with melted
butter. Put a slice of American cheese on the bottom half.
4− 2 to 21⁄2 minutes after you started cooking the egg, the whites should firm
up, and the yolk should still be a bit "liquidy". Carefully remove the ring,
leaving the egg on the griddle. You may have to "slice" around the edges if
it sticks.
5− Very carefully turn the egg over, and lay one slice of Canadian bacon on
the griddle. Cook the egg 45−60 seconds after turning.
6− After about 30−45 seconds, "flip" the Canadian bacon, and remove the egg,
placing it on the bottom half (cheesed half) of the english muffin. 20−30
seconds after flippng the Canadan bacon, remove.
7− Put the Canadian bacon on top of the cooked egg, and cover with the top
of the toasted english muffin.

Hot Apple & Cherry Pies

2010-02-04T16:35:00.002-08:00

Hot Apple & Cherry Pies
4−6 Cups vegetable oil (in fryer)
1 package Pillsbury apple or cherry turnovers
(Find them in the refrigerated section)
1. Unroll the Pillsbury turnover dough. You will have six 3"x3" pieces. You
will use four of them. Stretch them out to about 4"x5" rectangles. Do this
on waxed paper.
2. Spread 1/2 of the pie filling on one dough, and the other half on
another, leaving about 1/2" of dough around edges. Clear a 3/4" space
lengthwise down the middle of both.
3. Place the remaining two doughs on top of the two with the filling. Crimp
the edges. You'll have what looks like two giant pop−tarts.
4. Cut both of them precisely down the middle, in that 3/4" space you
created. Crimp those two edges.
5. Manipulate as needed to form an attractive, uniform shaped pie. They
should look like small burritos, only crimped around the edges.
6. Place all four, flat on waxed paper, in the freezer. After about 45
minutes, spray all sides of each pie with water mist. Return to the freezer
for at least another hour.
7. Place in a freezer bag and seal for future use, or get ready to deep−fry
them.
Cooking Your Pies:
1. Pre−heat your deep fryer to 375 . Also pre−heat your oven to warm.
2. Quickly dip a frozen pie in cold water, making sure to immerse it
entirely.
3. Drop the pie into the hot oil. Be careful−−−it will most likely splatter.
After all the pies are in the fryer, place your spare fryer basket over the
top. ("Sandwiching" the pies between the two baskets.) This ensures the pies
are fully submerged. It is important that the pies are fully submerged or a
good portion of it won't cook correctly.
4. Cook 5−7 minutes. Check after 5 minutes−−−the color should be a golden

Breakfast Burrito

2010-02-04T16:35:00.001-08:00

Breakfast Burrito
1/4 pound Jimmy Dean regular, uncooked breakfast sausage
1 1/2 Tablespoons re−hydrated dried chopped onion
1 4 ounce can of Old El Paso diced green chilies
1 Tablespoon canned diced tomatoes (drain liquid)
4 eggs, scrambled using McDonald's method
4 8−inch flour tortillas
4 slices Kraft deli−Deluxe real American cheese
On the side: Pace Picante Sauce
1. Preheat an electric griddle to 275 . Break apart the sausage, and
stir−fry it with the onions until the sausage is browned.
2. Add about 1/4 can of diced green chilies plus an equal amount of diced
tomatoes. Continue to stir−fry for about 1 minute.
3. Pour the scrambled eggs onto the griddle and mix the eggs with the
sausage, onions, peppers and tomatoes. Do not add salt or pepper, McDonald's
doesn't. Stir−fry until the eggs are done.
4. Microwave your tortillas for 20 to 30 seconds, just to slightly warm and
soften them.
5. Put 1/4 of the cooked egg−sausage mixture down the middle of each
tortilla. Add two cheese halves evenly spaced lengthwise, and fold the
tortilla 1/3 of the way up. Then fold again crosswise 1/3 of the way in, and
again to complete.
6. Wrap each burrito in a 12x12 sheet of waxed paper, let sit for 5 minutes,
then microwave 15 seconds on high.
Serve with picante sauce if desired.

Sweet and Sour Sauce

2010-02-04T16:34:00.000-08:00

Sweet and Sour Sauce
1/4 cup peach preserves
1/4 cup apricot preserves
2 tablespoons light corn syrup
5 teaspoons white vinegar
1 1/2 teaspoons corn starch
1/2 teaspoon soy sauce
1/2 teaspoon yellow mustard
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons water
1. Combine all ingredients except the water in a food processor or a
blender and puree until the mixture is smooth.

2. Pour mixture into a small saucepan over medium heat. Add water, stir,
and bring mixture to a boil. Allow it to boil for five minutes,
stirring often. When the sauce has thickened, remove it from the heat
and let it cool. Store sauce in a covered container in the refrigerator.
Makes about 3/4 cup.

Shakes

2010-02-04T16:33:00.002-08:00

Shakes
2 cups ice cream (your choice of flavor)
1 1/2 cups low−fat milk
3 Tablspoons sugar
1/4 teaspoon pectin
Combine all ingredients in blender. Makes 2 servings.

Hot Mustard Sauce

2010-02-04T16:33:00.001-08:00

Hot Mustard Sauce
1 Tablespoon Dijon mustard
2 Tablespoons French's prepared mustard
2 Tablespoons Heinz 57 sauce
1/4 Cup Mayonaise
1/4 Cup Sour cream
Mix all, cover and refrigerate to use within 30 days.

Honey Mustard Sauce

2010-02-04T16:32:00.002-08:00

Honey Mustard Sauce
1/4 Cup Honey
2 Tbls. Prepared mustard.
Mix. Makes 1/3 cup sauce. Refrigerate covered. Use within 1 month.

Potato Cheese Soup

2010-02-04T16:32:00.001-08:00

Potato Cheese Soup
8 Cups potatoes; peeled and cubed
2 Cups chopped onion
4 Cups chopped celery
2 Teaspoons salt
4 Cups water
4 Cups Half−and−half
6 Tablespoons butter or margarine
1 Cup shredded sharp cheddar cheese
Place potatoes, onions, celery, and salt in the 4 c of water in a large
pot. Simmer about 15 minutes until vegetables are tender. Put in
blender and puree until chunky. Return soup to pot and add half−and−half,
butter, and cheese. Simmer until hot. Do NOT Boil.

Pie Crust

2010-02-04T16:31:00.000-08:00

Pie Crust
1/4 cup butter
1/4 cup shortening
1 1/4 cups all−purpose flour
1 tablespoon sugar
1/4 teaspoon salt
1 egg yolk
2 tablespoons ice water
1/2 teaspoon vinegar
Beat together butter and shortening until smooth and creamy; chill until
firm. Sift together flour, sugar and salt in medium bowl. Using fork, cut
butter and shortening into dry ingredients until mixture has a consistent
texture. Mix egg yolk, ice water and vinegar into dough, then form into ball
and refrigerate about 1 hour.
Preheat oven to 450 . When dough has chilled, roll it out and press into pie
plate. Press parchment paper or aluminum foil into crust and weight crust
down with ceramic pie weight or another pie plate filled with dried beans.
Bake 15 minutes, then remove weight or pan filled with beans and prick crust
with fork to allow steam to escape. Bake another 5−10 minutes or until crust
is golden brown. Let crust cool.
Makes enough dough for one 8− to 10−inch single crust pie.

Potato Salad

2010-02-04T16:30:00.001-08:00

Potato Salad
1 pound (3 medium) potatoes
6 slices bacon, diced
1 medium−size onion, diced
1/2 cup vinegar
1/2 cup stock or bouillon
1 tsp. salt
1/4 tsp. pepper
1 tsp. sugar
1 egg yolk, beaten
Scrub potatoes; rinse. Boil in jackets; let cool. Peel and cut in
1/4−inch slices. Cook bacon in hot pan until crisp. Add onion; stir
and cook until transparent. Add vinegar, stock or bouillon, and
seasonings. Stir; let come to a boil. Stir in egg; remove from heat
and pour over potatoes. Serves 2−4.

Pizza Sauce

2010-02-04T16:29:00.000-08:00

Pizza Sauce
1 12 ounce can Hunts tomato paste
1−1/2 cups water
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon Accent (optional−−−but if you want it exact, use it.)
Pre−mix the dry ingredients, mix, and set aside. In a small saucepan,
combine tomato paste and water. Over medium high heat, bring to a simmer.
Add the pre−mixed spice, stir in well. Reduce heat to low, and simmer 35−40
minutes, stirring occasionally.
Cover sauce and refrigerate until needed. Makes about 2 1/2 cups.
(4 − 12" pizzas)

Onion Soup Mix

2010-02-04T16:28:00.000-08:00

Onion Soup Mix
3/4 cup minced onion
1/3 cup beef bouillon
4 tsp. onion powder
1/4 tsp. crushed celery seed
1/4 tsp. sugar
Combine all ingredients
Store in tight fitting container
About 5 Tbls. of mix are equal to 1 1.25 oz pkg.
Use in making soup or onion dip (Mix 5 Tbls. with one
pint of sour cream).

Taco Seasoning

2010-02-04T16:27:00.002-08:00

Taco Seasoning
1 Tablespoon Flour
1 Teaspoon Chili powder
1 Teaspoon Paprika
3/4 Teaspoon Salt
3/4 Teaspoon Minced onion
1/2 Teaspoon Cumin
1/4 Teaspoon Cayenne pepper
1/4 Teaspoon Garlic powder
1/4 Teaspoon Sugar
1/8 Teaspoon Ground oregano
Combine all of the ingredients in a small bowl. To prepare the meat filling
for the tacos as described on the original package instructions: "In large
skillet, brown 1 pound ground beef until crumbly; drain fat. Add spices &
seasonings and 2/3 cup water; mix thoroughly. Bring to a boil: reduce heat
to low and cook, uncovered, 7 to 10 minutes, stirring occasionally. Spoon
meat filling into warmed taco shells or tortillas. Top with shredded
lettuce, grated cheddar cheese and chopped tomato. Use fresh salsa and
guacamole if desired. Makes meat filling for 12 tacos (about 3 tablespoons
each).

Doughnuts

2010-02-04T16:27:00.001-08:00

Doughnuts
Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,
eggs, shortening and 2 cups flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed scraping bowl occasionally,
2 minutes. Stir in remaining flour until smooth. Cover and let rise in
warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.) Turn dough onto floured surface; roll around lightly
to coat with flour. Gently roll dough 1/2−inch thick with floured rolling
pin. Cut with floured doughnut cutter. Cover and let rise until double,
30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide
doughnuts into hot oil with wide spatula. Turn doughnuts as they rise
to the surface. Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain. Dip the doughnuts
into creamy glaze, set on rack, then when slightly cooled spread chocolate
glaze on top. Can dip in sprinkles or other toppings after chocolate
if desired.
Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar
and vanilla until smooth. Stir in water, 1 tablespoon at a time,
until desired consistency.
Chocolate glaze:
1/3 cup butter
2 cups powdered sugar

Thousand Island Dressing

2010-02-04T16:26:00.000-08:00

Thousand Island Dressing
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onion
1/8 teaspoon salt
dash of black pepper
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for
several hours, stirring occasionally, so that the sugar dissolves
and the flavors blend.

Catalina Salad Dressing

2010-02-04T16:22:00.000-08:00

Catalina Salad Dressing
1 cup sugar
2 Teaspoon salt
dash paprika
1/2 Teaspoon chili powder
1/2 Teaspoon celery seed
1/2 Teaspoon dry mustard
grated onion to taste
1/2 cup vinegar
2/3 cup ketchup
1 cup vegetable oil
Place all ingredients into blender and mix. Store in jar in refrigerator.

Kit Kat Bars

2010-02-04T16:21:00.002-08:00

Kit Kat Bars
Ritz Crackers
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 cup white sugar
3/4 cup butter or margarine
1/3 cup milk
1 cup butterscotch chips
1 cup semisweet chocolate chips
3/4 cup peanut butter
Put graham crackers, brown sugar, white sugar, butter and
milk into a saucepan and bring it to a boil. Boil for 5 minutes.
Put a layer of crackers in a 9x13 inch pan and pour 1/2 of
the mixture over it. Put another layer of crackers and pour
the remaining mixture. Add one last row of crackers.
Melt, over low heat, the butterscotch chips, chocolate chips,
and peanut butter. When melted, spread evenly over the top.
When cool, cut into desired bars or squares.

Fried Chicken

2010-02-04T16:21:00.001-08:00

Fried Chicken
2−3 pounds cut−up chicken pieces
1 Quart Water
3 tablespoons Salt (for soaking)
1 cup milk
1 egg, beaten
2 cups flour
1 teaspoon Accent (MSG)
1 tablespoon salt
1 teaspoon black pepper
Soybean Oil (no substitutions) for frying
Allow chicken to soak in salted water for a half hour.
Mix egg and milk in a bowl. Mix flour, Accent, salt, and pepper
in another bowl. Preheat deep fryer to 350F, or place 3/4 inch
oil in a skillet set on medium.
Dry chicken with paper towels. Dredge in flour mixture, place in
milk/eggs, and then back to flour mixture. Do this one piece at
a time making sure that there is total coverage over entire
surface of chicken in each step.
KFC uses pressure cookers to fry chicken, which is risky to do
at home. If you are using a deep fryer, fry a few pieces at a
time for about 20 minutes, covered, turning occasionally.
Likewise, if pan frying, cook, covered, turning occasionally
for about 30 minutes. As always with chicken, check the middle
of a large piece to check for doneness.
Allow to drain on paper towels when cooking is completed.

Macaroni Salad

2010-02-04T16:19:00.000-08:00

Macaroni Salad
7 ounces Box elbow macaroni, cooked
2 Ribs celery minced fine
1 tablespoon Dry minced onion
1/3 cup Diced sweet pickles
1 1/2 cups Miracle whip
1/2 cup Kraft mayonaise
1/4 teaspoon Black pepper
1/4 teaspoon Dry mustard
1 teaspoon Sugar
Salt to taste
Combine everything just as listed. Refrigerate salad tightly
covered several hours before serving.

Honey Barbecued Wings

2010-02-04T16:18:00.000-08:00

Honey Barbecued Wings
20 Chicken Wings, tips removed
2 cups flour
2 eggs
2/3 cup milk
1 Bottle KC Masterpiece Original BBQ Sauce
1/4 cup honey
oil for deep frying
Wash the chicken wings, then remove the wing tips;
cut the other two pieces in half. Shake off the excess water.
Place the eggs and milk in a bowl and mix well. Set aside.
Mix together the BBQ sauce and honey. Set aside.
Put the flour into a bag, then shake the wings in it, to
lightly coat. Roll the wings in the egg wash, then toss them
back into the bag. You want a fairly heavy coating of flour−−
so the BBQ sauce has something to hang onto.
Repeat 2−3 times.
Heat a large skillet or use your deep fryer. Heat oil until
it's very hot (around 350 degrees).

Fry the wings until they're golden brown. Remove and
drain on paper towels.
Preheat oven to 325 degrees.

Dip each wing in the BBQ sauce and place on a greased
cookie sheet. Make sure the pieces don't touch each other.

Bake for 15−20 minutes, until they no longer look shiny.

Brown Gravy

2010-02-04T16:17:00.002-08:00

Brown Gravy
1 tablespoon vegetable oil
5 tablespoons all−purpose flour
1 can Campbell's chicken broth (plus 1 can of water)
1/4 teaspoon salt
1/8 teaspoon MSG or Accent Flavor Enhancer
1/8 teaspoon ground black pepper
First make a roux by combining the oil with 1 1/2 tablespoons of flour
in a medium saucepan over low heat. Heat the mixture for 20−30 minutes,
stirring often, until it is a dark chocolate color.
Remove the roux from the heat, stir in the rest of the flour, abd add the
remaining ingredients to the saucepan; mix well.
Put the saucepan back over the heat, turn it up to medium and bring the
gravy to a boil. Reduce heat and simmer for 15 minutes, or until thick.

Cole Slaw

2010-02-04T16:17:00.001-08:00

Cole Slaw
8 cups shredded cabbage
1/4 cup carrot, shredded
1/3 cup sugar
1/2 teas. salt
1/8 teas. pepper
1/4 cup milk
1/2 cup mayonaise
1/4 cup buttermilk
1 1/2 tbls. white vinegar
2 1/2 tbls. lemon juice
Combine cabbage and carrots in a large salad bowl. Mix remaining
ingredients together and combine thoroughly. Pour liquid ingredients
over cabbage and carrots and stir. Refrigerate at least two hours
before serving (overnight is better). Stir well before serving.

Buttermilk Bisquits

2010-02-04T16:16:00.000-08:00

Buttermilk Bisquits
1/2 Cup Butter
2 1/2 Tablespoon Sugar
1 Egg, beaten
3/4 Cup Buttermilk
1/4 Cup Club soda
1 Teaspoon Salt
5 Cup Bisquick biscuit mix
Preheat oven to 450 degrees F. Combine all of the ingredients. Knead the
dough by hand until smooth. Flour your hands. Pat the dough flat to 3/4−inch
thick on waxed paper. Cut out biscuits. Bake for 12 minutes or unitl golden
brown. Makes about 18 biscuits.

Blog Tour!

2010-01-25T21:37:00.000-08:00

I was so flattered when I was approached about this opportunity to be highlighted for a week during a blog tour on www.mom-stuffcommunity.com. The site has good resource for kids crafts, holiday ideas, family fun, recipes, money savings, alternative health and nutrition and more! I hope you will take a moment to visit their site, www.mom-stuff.com, take a look around, and leave a comment or two. I also have a quick link on the top right side bar of my blog where you can click over to their site anytime.

Thanks again mom-stuff!

Cinnamon Rolls

2010-01-24T21:12:00.000-08:00

Cinnamon Rolls
Dough:
2 pkgs. active dry yeast
1/2 cup warm water (105 to 115 degrees)
1/3 cup sugar
1/2 teaspoon sugar
4−5 cups all−purpose flour, divided
1 teaspoon salt
1 cup milk, scalded and cooled to 110 degrees
1/3 cup vegetable oil
2 eggs, room temperature
Filling:
1/2 cup butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup sugar
2 tablespoons cinnamon
Icing:
1 cup confectioners' sugar
2−3 tablespoons warm milk
1 teaspoon vanilla
For dough, dissolve yeast in water with 1/2 teaspoon sugar. Let stand 5
minutes. In mixing bowl, combine 3 cups flour, 1/3 cup sugar and salt. At
low speed, gradually beat in milk, oil, eggs, and yeast mixture; beat until
well blended. Beat in additional our, about 1 1/2 cups, until dough pulls
away from sides of bowl.
On floured surface, knead dough until smooth and elastic, 8−10 minutes.
Place in greased bowl, turning to grease top. Cover and let rise in warm,
draft−free pace until doubled in bulk, about 1 hour.
For billing, beat all ingredients together until smooth. Set aside.
Grease 2 (9−inch) round cake pans. On lightly floured surface, roll dough
into an 18− by 10−inch ectangle Spread with filling. Roll tightly from long
side. Cut into 14 (1 1/4−inch) slices. Place 1 roll cut side up in center of
each pan. Arrange remaining rolls in a circle of 6 around center roll. Cover

Green Sauce

2010-01-24T21:11:00.001-08:00

Green Sauce
1 lb. fresh tomatillos
3 large jalapeno peppers, seeded
1 medium onion, chopped
2 cloves garlic
6 sprigs of cilantro, stems removed
2 cups chicken broth
1 Tbl. vegetable oil
Husk tomatillos and cut in half. Stem and half peppers. Boil tomatillos
and peppers in chicken broth for 10 minutes. Strain, reserving broth.
Combine tomatillos, peppers and remaining ingredients, except for the
oil, in a blender and mix until almost smooth. Heat oil in frying pan
until very hot. Add the tomatillo mixture and cook for 4−5 minutes,
stirring constantly until dark and thick. Add reserved broth to mixture
and bring to a boil. Reduce heat and cook until thickened,
about 10 minutes, stirring occasionally.

Teriyaki Sauce

2010-01-24T21:10:00.001-08:00

Teriyaki Sauce
1 cup soy sauce
5 Tablespoons ketchup
1 cup sugar
1/3 cup cornstarch dissolved in 1/3 cup water
1 cup sake or dry sherry
3 Tablespoons apple juice
one pinch black pepper
Combine all ingredients in a saucepan, except cornstarch mixture.
Cook for 10 minutes over medium heat. Gradually stir in dissolved
cornstarch solution until mixed well. Continue cooking until thickened.
Stir well before serving.

Tootsie Rolls

2010-01-24T21:09:00.001-08:00

Tootsie Rolls
1 Cup Sugar
1/2 Cup light corn syrup
2 Tablespoons shortening
4 teaspoons cocoa
2 Tablespoons evaporated milk
1/2 teaspoon vanilla
In a bowl, combine sugar, shortening and cocoa. Mix well, and
pour into a saucepan. Bring to a boil, and then simmer until
temperature reaches 275 degrees (you will need a candy thermometer).
Allow to cool for about ten minutes; add the evaporated milk and
vanilla. Use an electric mixer to beat until very thick. Scrape
candy onto a lightly greased cookie sheet and allow to cool.
When cool, mold pieces into desired size and shape.

Twix Bars

2010-01-24T21:08:00.000-08:00

Twix Bars
35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 − 12 oz. bags milk chocolate chips
Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for
another minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65−70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.

Seasoned Long Grain & Wild Rice

2010-01-24T21:07:00.001-08:00

Seasoned Long Grain & Wild Rice
DRY MIX:
1 Tablespoon Chicken bouillon powder
1 Teaspoon Dry chopped onion
1/2 Teaspoon Dry minced parsley
1/4 Teaspoon Garlic powder
1/4 Teaspoon Onion powder
1 Teaspoon Ground turmeric
1/2 Teaspoon Ground cumin
1/4 Teaspoon Ground ginger
1/2 Teaspoon Black pepper
1−1/2 Teaspoon Seasoned salt
RICE MIXTURE:
2 Cup Water
2 Tablespoon Butter or margarine
1 Cup Premium Minute Rice
1/3 Cup Dry wild rice
Combine all of the ingredients as listed in Dry Mix in medium saucepan. Add
to this water, butter, rice and dry wild rice. Bring to boil. Stir once or
twice just to combine. Cover pan with lid tightly. Simmer gently 8 to 10
minutes or until almost all liquid has been absorbed. Makes 3 cups cooked
rice.

Vegetable Juice

2010-01-24T21:06:00.001-08:00

Vegetable Juice
8 carrots, cut into chunks
4 stalks celery, cut into chunks
6 tomatoes, cut into chunks
1 bunch fresh spinach
handful of parsley
1/2 a white onion
1 fresh, raw beet, cut into chunks
1 or 2 cloves fresh garlic
Run all ingredients through your juicer. Stir, chill, stir and serve.

Olive And Lemon Potatoes

2010-01-24T21:05:00.001-08:00

Olive And Lemon Potatoes
2 pounds Yukon gold or Idaho potatoes, scrubbed clean and dried
3 tomatoes, washed and dried
5 Gaeta olives, chopped
juice of 1 lemon
1/2 bunch parsley, chopped
2 tablespoons olive oil
3 tablespoon butter
salt and pepper
Cut tomatoes in half. Toss with olive oil and season with salt add pepper.
Place cut side down on a baking sheet and cook in a 250 degree oven for 4−5
hours or until they dry and shrink to half of their original size. Remove
from oven, let cool and chop.
Bake potatoes in a 375 degree oven for one hour. Cool slightly and peel and
mash with a fork. Add all the other ingredients including oven dried
tomatoes. Adjust seasoning and serve with chicken.

Chicken Caesar Fresh Stuffed Pita

2010-01-24T21:03:00.001-08:00

Chicken Caesar Fresh Stuffed Pita
Dressing:
1/2 cup water
1/8 teaspoon dry, unflavored gelatin
1/3 cup white vinegar
1/2 cup olive oil
1/2 teaspoon finely minced red bell pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon worcestershire sauce
1/8 teaspoon coarse ground black pepper
dash parsley
dash oregano
dash thyme
dash basil
1 tablespoon grated Romano cheese
1 tablespoon grated Parmesan cheese
2 tablespoons egg substitute
2 boneless, skinless chicken breasts
salt
pepper
6 cups romaine lettuce, chopped
1/4 cup red cabbage, shredded
1/4 cup carrot, shredded
4 pita breads
4 teaspoons shredded, fresh parmesan
Make the dressing by first dissolving the gelatin in the water.
Heat the mixture in the microwave on high for two minutes or
until it begins to rapidly boil. Add the vinegar, then whisk
while adding the oil. Add bell pepper, salt, garlic powder,
worcestershire, black pepper, parsley, oregano, thyme and basil.
Let dressing cool for about 15 minutes before adding cheeses and
egg substitute. Whisk until slightly thicker, then chill.
Overnight refrigeration makes the dressing thicker.
Preheat a barbecue or indoor grill to medium heat. Salt and
pepper the chicken, then grill it for 5 minutes per side, or
until done. Remove chicken from the grill and dice it.

Chili

2010-01-24T21:01:00.002-08:00

Chili
1 pound ground chuck
1 15−ounce can of diced tomatoes (liquid included)
1 15−ounce can of red kidney beans (liquid drained)
1 15−ounce can of pinto beans (liquid drained)
1 8−ounce can Hunt's tomato sauce
1/2 medium white onion, diced
1 4−ounce can diced green chilies (with liquid)
2 Tablespoons chopped celery
2 Tablespoons chili powder
1/2 Tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 cup water
1. Brown the ground chuck over medium heat, breaking into small pieces with
the spatula. Add a dash of salt and pepper while cooking.
2. Empty the cooked meat into a spaghetti strainer, and rinse well under
very hot water. This removes the bulk of the fat.
3. Transfer the beef into a dutch oven, and add the remaining ingredients.
Stir together to combine thoroughly.
4. Over medium heat, bring to a simmer. Reduce the burner to low, and
continue simmering 50−60 minutes, stirring occasionally.

Frosty

2010-01-24T21:01:00.001-08:00

Frosty
1 cup Milk
1/2 cup Nestle's Quik
3 cups Softened Vanilla ice cream
place in refrigerator for 1 hour
Blend Milk and Quik for 10 seconds on high speed.
"Pulse" in the ice cream until barely mixed.

Wheat Thins

2010-01-24T20:59:00.000-08:00

Wheat Thins
1 3/4 cup Whole wheat flour
1 1/2 cup White flour
1/3 cup Oil
3/4 teas. Salt
1 cup Water

1. In large mixing bowl, combine the flours and thoroughly mix.
2. In separate bowl blend the oil, salt, and water.

3. Add liquid mixture to dry, mixing well but as little as possible.

4. Roll as thin as possible on unoiled cookie sheet − not more than 1/8"
thick. Mark with knife for size crackers desired, but do not cut
through. Prick each cracker a few times with fork. Sprinkle lightly
with salt or onion salt, if desired.

5. Bake at 350F until crisp and light brown, about 30 minutes.

6. When cool, separate into individual crackers.

Worcestershire Sauce

2010-01-24T20:58:00.001-08:00

Worcestershire Sauce
1 Tablespoon Olive oil
6 Ounce Peeled fresh horseradish chopped
2 Medium White onions; chopped
3 Tablespoon Minced jalapeno pepper
3 Tablespoon Minced garlic
1 Teaspoon Coarsely ground black pepper
2 Cups Water
4 Cup Distilled white vinegar
1 Cup Molasses
2 Cup Dark corn syrup
1 Ounce Chopped anchovy fillets, drained
12 Whole cloves
1 Tablespoon Salt
1 Lemon; peeled
In a medium saucepan, heat oil over medium heat and add horseradish, onions,
pepper and garlic. Saute until translucent, 5 to 8 minutes. Add all other
ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.
Strain through a double thickness of cheesecloth and store in a wooden cask,
if possible. This is best if allowed to mature about a month before using.

Peppermint Patties

2010-01-24T20:57:00.001-08:00

Peppermint Patties
1 (14−ounce) can Eagle Brand Sweetened Condensed Milk
1 tablespoon peppermint extract
green or red food coloring, optional
6 cups confectioners' sugar
Additional confectioners' sugar
1 − 16 oz. bag semi−sweet chocolate chips
In large mixer bowl, combine Eagle Brand, extract and food coloring if
desired. Add 6 cups sugar; beat on low speed until smooth and well blended.
Turn mixture onto surface sprinkled with confectioners sugar. Knead lightly
to form smooth ball. Shape into 1−inch balls. Place 2 inches apart on wax
paper−lined baking sheets. Flatten each ball into a 1 1⁄2−inch patty. Let dry
1 hour or longer; turn over and let dry at least 1 hour.Melt the chocolate
chips in a microwave set on high for 2 minutes. Stir halfway through the
heating time. Melt thoroughly, but do not overheat. Melting the chocolate
chips can also be done using a double−boiler over low heat. With fork, dip
each patty into warm chocolate (draw fork lightly across rim of pan to
remove excess coating). Invert onto wax paper−lined baking sheets; let stand
until firm. Store covered at room temperature or in refrigerator.

Pumpkin Cheesecake

2010-01-24T20:03:00.001-08:00

Pumpkin Cheesecake
Crust:
1−1/2 cups graham crumbs
5 Tbsp. butter, melted
1 Tbsp. sugar
Filling:
3 − 8oz. pkgs. cream cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
Whipped Cream
Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 mins. at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60−70 mins.or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.

Carmel Apples

2010-01-24T20:02:00.001-08:00

Carmel Apples
12 tart apples, washed and dried
3/4 cup chopped salted peanuts
1 cup light corn syrup
dash of salt
1/2 cup butter
2 cups firmly packed brown sugar
1−14 ounce can of sweetened condensed milk
1 teaspoon vanilla
In 2 quart saucepan melt butter and add salt, syrup and sugar.
Cook over medium heat, stirring occasionally until mixture comes
to a full boil, 10−12 minutes. Stir in milk and continue cooking,
stirring occaisionally, until small amount of mixture dropped in
ice water forms a ball or candy thermometer reaches 245 F.
Remove from heat, stir in vanilla. Dip apples in carmel mixture.
Place coated apples on waxed paper. Put peanuts in a small
bowl so you can dip the apples in. Allow to dry completely
and then place in air tight container.

Bourbon Chicken

2010-01-24T20:01:00.001-08:00

Bourbon Chicken
1 Pound Chicken leg or thigh meat
Cut in bite size chunks
4 oz Soy sauce
1/2 cup Brown sugar
1/2 tsp. Garlic powder
1 tsp. Powdered ginger
2 tbs. Dried minced onion
1/2 cup Jim Beam Bourbon Whiskey
2 tbs. White wine
Mix all the marinade ingredients and pour over chicken pieces in a bowl.
Cover and refrigerate (stirring often) for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer, basting every
10 minutes. Remove chicken. Scrape pan juices with all the brown bits into
a frying pan.
Heat, and add 2 Tbs. white wine. Stir and add chicken.
Cook for 1 minute and serve.

Butterfingers

2010-01-24T20:00:00.001-08:00

Butterfingers
1 Cup Peanut Butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted Milk Chocolate
Cook syrup, sugar, and water to 310 F. Remove from heat.
Stir in warmed peanut butter (warm slightly in microwave)
until well blended. Pour into a greased (buttered) 8" X 8" pan.
Score mixture into desired size bars.
When COMPLETELY cool, dip in melted milk chocolate
(use a double boiler to SLOWLY melt) and set on wax paper
until chocolate has hardened.

Breakfast Sandwiches

2010-01-24T19:58:00.000-08:00

Breakfast Sandwiches
For the eggs, you will need to create a ring to make them
perfectly round (same as with an Egg McMuffin). Just cut both
ends off tuna cans, clean thoroughly, and you will have a mold
to use. Be sure to use non−stick spray around the sides that
touch the egg. When they're time to flip over, left the can
up and loosen the egg from the can with a knife.
> For The Biscuit Sandwich:
Use Pillsbury "Grands" Buttermilk Biscuits (Five biscuits per can)
1 Egg per biscuit
2 oz. ground breakfast sausage per biscuit, or two slices bacon
1 slice American cheese per biscuit
Prepare biscuits according to package instructions.
Meanwhile, cook bacon and/or sausage. Flatten the sausage out
to be about the same diameter as your tuna cans, and cook.
Beat each egg individually and fry using the molds. Salt and
pepper to your taste.
To assemble, slice biscuit in half; on the bottom, place the egg,
then sausage/bacon, topped with a cheese slice, and then top half
of biscuit. Microwave for about 30 seconds to melt the cheese.
> For the Croissanwich:
To prepare the large croissants, use 1 − 8 ounce can of Pillsbury
Original Crescent Rolls (normally, 8 rolls). Open the can and
separate the dough into four squares (two rolls per square). Take
one square, separate the pieces and turn one 180 degrees around to
form a large triangle. Pinch the dough in the middle to seal, and
roll up starting with the wide end. Then, take both ends and bring
together to form a tight circle. Repeat with others and cook
according to instructions. Top in the same manner as biscuits.

BBQ Sauce

2010-01-24T19:57:00.001-08:00

BBQ Sauce
1/2 Cup chopped onions
1 can tomatoe sauce − 8 oz.
1 Cup water
1 1/4 Cup ketchup
2 Teaspoon brown sugar
2 Teaspoon prepared yellow mustard
1 Teaspoon olive oil
1 Teaspoon worcestershire sauce
1 dash tobasco sauce
Combine ingredients, cover and simmer for 30 mins.

Bread Bowls

2010-01-24T19:55:00.000-08:00

Bread Bowls
2 1/2 cups warm water (105−115 degrees Fahrenheit)
2 packages active dry yeast
1 Tbsp. salt
1 Tbsp. sugar
2 Tbsp. oil
6 1/2 − 7 1/2 cups bread flour
1 egg, beaten
1 Tbsp. milk
Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.
Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough
additional flour to make a stiff dough. Turn out onto lightly floured board;
knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl
that has been lightly coated with nonstick spray, turning to grease top.
Cover; let rise in warm place until doubled, about 1 hour.
Grease outside of 12, 10−ounce custard cups or oven−proof bowls of similar
size.
Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.
Spread each piece into a circle about 6 inches in diameter. Place over
outside of bowl, working dough with hands until it fits. Set bowls, dough
side up, on baking sheet that has been coated with nonstick spray. Cover
with plastic wrap; let rise in warm place until doubled, about 30 minutes.
Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees
Fahrenheit for 15 minutes until golden brown. Using potholders, carefully
remove the bowls. Set bread bowls open side up on baking pan; bake 5
minutes. Makes 12 servings.
For larger bowls, use oven−proof bowls that are approximately 6 inches in
diameter. Divide dough into 6 portions. Frozen bread dough also can be used.
A 1−pound loaf will make 2 large or 4 small bowls.

Bran Flakes

2010-01-24T19:54:00.000-08:00

Bran Flakes
2 Cup Bran
2 Cup Whole wheat flour
1/2 Cup Nonfat dry milk powder
3 Tablespoon Brewer's yeast (optional)
1 Teaspoon Salt
1/4 Cup Oil
1 Tablespoon Molasses
1 Cup Water
Combine dry ingredients. Make a well in the center and add oil,molasses and
water. Mix well. Divide into three parts and roll out as thin as possible on
greased cookie sheets. bake in 350 F oven 15−20 minutes, or until lightly
browned and crisp. If dough is not completely dry, turn oven off and let it
remain longer. Break into small pieces. Store in airtight container. Makes 1
lb of cereal.

Sweet Potato Casserole

2010-01-24T19:52:00.001-08:00

Sweet Potato Casserole
3 large sweet potatoes
1 cup sugar
2 eggs
1 stick butter, softened
1 tsp. vanilla extract
Crunch Topping:
1/3 cup melted butter
1/3 cup flour
1 cup brown sugar
1 cup chopped pecans
1 tblsp. cinnamon
Boil potatoes until tender. Take skin off when cooled and able to
handle. Put in a large bowl and whip them until fluffy. Add all other
ingredients. Pour into a greased casserole and top with the crunch
topping. Bake at 350 for 45 minutes.

Dill Potato Wedges

2010-01-24T19:51:00.001-08:00

Dill Potato Wedges
7 or 8 new red potatoes
2 cloves garlic, minced fine
1/4 pound butter
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. celery salt
2 tsp. dried dill weed
Wash potatoes well and boil until barely soft. Drain, and cut
potatoes in wedges. Melt 1 stick of butter, in large frying
pan (use only real butter) and saute garlic for about one minute.
Add potatoes and the rest of the seasonings. Pan−fry the potatoes
until they are lightly brown.

Creamed Spinach

2010-01-24T19:49:00.000-08:00

Creamed Spinach
10 3/4 can cream of celery soup
1 tbs. flour
1/4 cup butter or margarine or canola oil
1/2 tsp. garlic salt or to taste
Salt to taste
Pepper to taste
20 oz. frozen chopped spinach, cooked according
to package directions, well drained OR
2 pounds fresh spinach, cleaned, stems removed,
chopped, cooked and drained
1 tblsp dry onion, chopped, OR
1 small onion, peeled, ends removed, diced
In a large saucepan over medium heat, whisk together celery soup, flour,
butter or margarine or canola oil, garlic salt, salt and pepper until smooth
and piping hot. Add cooked and drained spinach, dry chopped onion or diced
onion. Serve.

Cranberry Sauce

2010-01-24T18:44:00.000-08:00

Cranberry Sauce
1 Pound Can jellied cranberry sauce
10 Ounce Jar Smucker's Simply Fruit Orange Marmalade
1/4 Teaspoon Ground ginger
2 Cup Fresh cranberries; each sliced into 2 or 3 pcs
1/3 cup Walnuts, chopped fine
In 2−quart saucepan, over medium−to−low heat, use rubber bowl scraper to
stir together jellied sauce, marmalade and ginger until melted, about 6−8
minutes. Add the sliced cranberries, keeping sauce on low. Stir often.
Continue cooking and stirring often until cranberries are no longer white
and taste tender to the bite (not soft, but not too crisp). Stir in walnuts.
When cooled to lukewarm, refrigerate, covered and use with a week to 10
days. Should freeze well to be used within 4 months.

Sweetened Condensed Milk

2010-01-24T18:43:00.000-08:00

Sweetened Condensed Milk
3/4 Cup sugar
1/2 Cup water
1 Cup plus 2 Tbls. powdered milk

Combine all ingredients. Heat to boiling.
Cook until thick, this will take 15 to 20
minutes. This equals one can.

Biscuits

2010-01-24T18:41:00.000-08:00

Biscuits
2 cups self rising flour
2 teaspoons baking powder
2 teaspoons confectioners sugar
1/2 cup solid vegetable shortening (such as Crisco)
1−1/2 cups buttermilk
Melted butter (about 1/4 cup)
Stir together the flour, baking powder & 10x sugar. Cut in the shortening
until pieces are about the size of grains of rice. Stir in the buttermilk.
Knead a few times, roll out on a floured board or counter top to 3/4−inch
thickness. Be careful not to work dough too much or add too much flour, or
you'll have dry biscuits. Cut with an oversized biscuit cutter (about 3−
inches). Place on an ungreased cookie sheet and bake about 12 minutes in a
preheated 450 degree oven.

Try with Sausage Gravy

Pizza Crust #2

2010-01-24T18:40:00.000-08:00

Pizza Crust
1 pk Dry Yeast
1/4 cup Water
2 1/4 cups Warm water
6 tb Olive oil,+ extra for pans
6 cups Flour
1 ts Salt
Dissolve yeast in warm water (105F is perfect). Let it sit for two minutes.
Add the rest of the ingedients and mix well. Turn out onto board and knead
for ten minutes. Place back in bowl covered with a damp towel and let rise
30 to 40 minutes.
Divide dough into 3 parts and place in 3 olive−oiled pie pans.
Dimple dough with fingers. Place on top the following mixture:
Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary
and thyme. If herbs are dried, soak them in water for 10 minutes and then
pat dry on paper towels.
Let rise 50 to 60 minutes.
Bake at 350 degrees F for 25 minutes.
May dip in olive oil.

Sausage Gravy

2010-01-24T18:38:00.000-08:00

Sausage Gravy
1 pound Bob Evans Farms Original Recipe Bulk Sausage
1/4 cup all−purpose flour
2 cups milk
salt & pepper to taste
8 prepared biscuits
Crumble sausage into a large skillet. Cook over
medium heat until browned, stirring occasionally. Stir
in flour until dissolved. Gradually stir in milk. Cook
until thick and bubbly. Season with salt & pepper.
Serve over hot biscuits.

Peanut Butter Pie

2010-01-24T18:37:00.001-08:00

Peanut Butter Pie
1 5 oz. pkg. Jell−O Instant Vanilla Pudding
2 cups cold skim milk (you could use any milk you like)
1/2 cup whipping cream, whipped
1−1/4 cup creamy peanut butter
1 prebaked pie shell of your choice (use a ready made, refrigerated
crust, or you can bake your own), lightly browned
1 − 8 Ounce container of Cool Whip (or store brand equivalent)
Garnish: chocolate syrup & crushed peanuts
Whisk together pudding mix and cold milk in bowl until creamy. Add 1/2 cup
whipped whipping cream, peanut butter. Whisk until completely blended. Pour
into baked pie shell, cover with generous layer of Cool Whip whipped
topping. Put in freezer for 1 hour until set. Remove from freezer, drizzle
with your favorite chocolate syrup & crushed peanuts. Cover, chill 2 hours,
serve.

Blueberry Lemonade

2010-01-24T18:35:00.000-08:00

Blueberry Lemonade
1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1−1/2 cups freshly squeezed lemon juice (from about
10 big lemons, including pulp but not seeds)
.
First make a simple syrup by combining 1 cup sugar and water in a saucepan
over medium heat, stirring until the mixture boils. Lower the heat and allow
the syrup to simmer for another minute. Remove from heat and let cool. In a
blender or food processor, puree the blueberries with 2 tablespoons of
sugar. In a pitcher, combine the cooled syrup, lemon juice and blueberry
puree. To serve, pour 1/4 to 1/3 cup of base into a glass and fill with
water. Makes base for 12 servings.

Broccoli−Cheese Soup

2010-01-24T18:34:00.001-08:00

Broccoli−Cheese Soup
1 1/2 pounds broccoli, fresh
2 cups water
3/4 teaspoon salt
1/2 cup cornstarch, mixed with 1 cup cold water
1 pint half and half
1 pound Velveeta
1/2 teaspoon pepper
Steam or boil broccoli until tender.
Place half−and−half and 2 cups water in top of double boiler.
Add cheese, salt and pepper. Heat until cheese is melted.
Add broccoli. Mix cornstarch and water in small bowl.
Stir into cheese mixture in double boiler and heat over
simmering water until soup thickens.

Garlic Cheese Bread

2010-01-24T18:33:00.001-08:00

Garlic Cheese Bread
1 loaf french bread
1/2 cup butter
1 cup shredded jack cheese
1 cup shredded asiago cheese
1 cup mayonnaise
1 bunch green onions, chopped
2 cloves garlic, pureed
Split french bread loaf into halves horizontally. Mix butter, cheeses,
mayonnaise, green onions and garlic in a bowl, blending well. Spread the
cut side of bread with spread. Bake at 350 degrees for 7 minutes, then
place under broiler about 3 minutes longer. Cut into slices and serve.

Strawberry Pie

2010-01-24T18:31:00.000-08:00

Strawberry Pie
1 cup All Purpose Flour
1/4 tsp. salt
3/4 stick butter
1 1/2 Tbsp. shortening
1/8 cup Ice water
Put flour and salt in the bowl of a food processor. Cut
the butter, and shortening into the flour. Process a
few seconds until the mixture resembles a coarse
meal. Drop by drop add the water, processing briefly.
The whole process should take about 20 to 30
seconds. Wrap and chill for an hour. Remove from
refrigerator, and let stand 15 minutes before rolling.
You can double this up for a top and bottom crust.
Filling:
1 cup Sugar
3 Tbsp. Corn Starch
1 pint Strawberries
1 12 oz. can 7−UP
Whipped cream
In a medium sized sauce pan combine sugar,
cornstarch, and 7−UP until creamy. Cook over a
medium to a medium high heat until the mixture
becomes thick. When this mixture becomes thick, cool
to room temperature, and add a couple of drops of red
food coloring. Wash, and cut strawberries into
quarters, or smaller depending on how large they are.
Sprinkle a teaspoon or two of sugar on the
strawberries, and place them into the shell. Pour the
cooled 7−Up mixture over the strawberries. Allow this
to set for a few minutes. Serve with plenty of Whipped Cream.

Blue Cheese Dressing

2010-01-24T18:30:00.000-08:00

Blue Cheese Dressing
1/2 cup Sour cream
1/2 cup Milk
1 cup Kraft mayo
4 ounces Blue cheese, crumbled
1/8 teaspoon Onion powder
Use electric mixer to combine all ingredients until smooth. Tightly
cover and refrigerate. Use within 10 days.

Mustard Sauce

2010-01-24T18:29:00.000-08:00

Mustard Sauce
3 tb Powdered mustard
2 tb Hot water
1/2 c Soy sauce or tamari sauce
2 t. Sesame seeds, toasted
1 Garlic clove
In a small bowl, blend mustard and water into a paste.
Pour paste into blender container; add remaining ingredients and process
about 1 minute or until smooth.
Makes 6 servings, about 2 Tb. each.

Fried Rice

2010-01-24T18:28:00.000-08:00

Fried Rice
1 c Uncooked rice
5 T Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 T Sesame seeds
5 Eggs
5 T Soy sauce
Salt
Pepper
Cook rice according to package directions. In a large skillet melt butter.
Add onions, carrots and scallions. Saute until carrots are translucent.
Set aside. Heat oven to 350 degrees. Place sesame seeds in a shallow pan.
Bake until golden brown (10 to 15 minutes), shaking pan occasionally for
even color. Lightly grease another skillet. Beat eggs. Pour into hot
skillet. Cook as you would scrambled eggs. Combine rice, vegetables,
sesame seeds and eggs. Add soy sauce. Stir. Salt and pepper to taste.

Maple Syrup

2010-01-24T18:27:00.001-08:00

Maple Syrup
2 Cup Water
1 Cup Sugar
2 Cup Dark corn syrup
1/4 Teaspoon Salt
1 Teaspoon Maple flavoring
Combine the first four ingredients in a saucepan over med. heat. Stir
occasionally, until the mixture comes to a full boil. Let it boil for 7 min.
Turn the heat off and let the syrup cool for 15 min. Add the maple flavoring
and stir. When completely cool, transfer the syrup to a covered plastic or
glass container.
VARIATION: For syrup with a butter flavor, just add 3 tbsp. of butter to the
mixture before heating. For a lighter syrup, use a sugar substitute instead
of the regular sugar.

Horsey Sauce

2010-01-24T17:56:00.001-08:00

Horsey Sauce
1 cup mayonnaise
3 tbsp. Bottled horseradish cream
1 tbsp. Sugar
2 packages Equal
Mix all ingredients and chill.

Barbecue Sauce

2010-01-24T17:55:00.000-08:00

Barbecue Sauce
1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce
1. Combine all the ingredients in a small saucepan and cook over medium
heat, stirring constantly, until the sauce begins to boil,
5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator.
Keeps for a month or two.
Makes 1 cup.

Spinach Pizza

2010-01-24T17:54:00.000-08:00

Spinach Pizza
Pita Bread (2 or 3 whole)
1 − 10 oz. pkg frozen spinach
1/3 cup nutritional yeast
1 med. onion
5 or 6 plum tomatoes
8 Ounce pkg fresh mushrooms
3−4 cloves garlic
1 Teaspoon of each of the following spices:
basil, parsley, cayenne pepper
1/2 to 1 cup rice milk
4 Tablespoon flour
Thaw spinach completely, press out all water. Heat milk in saucepan, when
hot but not boiling stir in flour. Stir until sauce begins to thicken, turn
heat down. Add nutritional yeast and spinach. Stir constantly until thick
and gooey, only about 3−4 min. In separate pan, saute onion, garlic, until
onion is tender. Stir in tomatoes, mushrooms, and spices. Saute until just
done. Preheat oven to 425. Using a very sharp bread knife, split each pita
bread so that you have two round flat pieces instead of one thick one.
Place each piece of bread on a cookie sheet or pizza pan. Spread spinach
sauce over each. Top with tomato mixture, being careful to avoid the juice.
Bake for 5 to 7 min. Watch closely so that the edges of the pita don't
burn.

Club House Grill Sandwich

2010-01-24T17:53:00.002-08:00

Club House Grill Sandwich
2 thick slices of french bread
softened butter
mayonnaise
1/3 cup shredded cheddar cheese
2 slices deli turkey breast
2 slices deli ham
2 slices tomato
2 tsps. bullseye barbecue sauce
Butter one slice of bread and put butter side down into preheated skillet,
on medium heat. Spread the up side of the slice with mayo. Sprinkle on half
of cheese. Heat the turkey and ham slices in the same skillet for about 30
seconds. Lay the turkey on the cheese, then the tomato. Spread bbq sauce
over tomato, then lay on the ham, sprinkle the rest of the cheese over ham.
Butter the second slice of bread on one side and put on top, with butter
side up. The first bread slice should be brown, flip sandwich over and brown
the second side for 2−3 minutes, or till golden brown. Remove from skillet,
cut in half diagonally and serve with additional bbq sauce.

Bourbon Street Steak

2010-01-24T17:53:00.001-08:00

Bourbon Street Steak
1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)
Combine all the ingredients except the steaks in a baking dish or resealable
plastic storage bag; mix well. Add the steaks; cover (or seal) and
refrigerate for 2 hours, or overnight. Preheat the grill to medium−high
heat. Grill the steaks for 12 to 15 minutes, or until desired doneness,
turning them over halfway through the grilling.

Baby Back Ribs

2010-01-24T17:51:00.000-08:00

Baby Back Ribs
3 racks (about 1 lb. each) pork baby back ribs, each cut in half
Barbecue sauce:
1 cup ketchup
1/4 cup apple cider vinager
3 tablespoons dark brown sugar
3 tablespoons worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt
1. Put ribs in a large pot with enough water to cover them. Bring water to a
boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.
2. Mix all sauce ingrediants together in a medium sauce pan and bring to a
boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or
until slightly thickened.
3.Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat
side down, on broiler pan, brush with 1/2 the sauce and broil 4−5 inches
from heat source for 6 to 7 minutes. turn ribs over, brush with remaining
sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Oriental Chicken Salad

2010-01-24T17:50:00.000-08:00

Oriental Chicken Salad
Salad:
1 egg
1/2 cup milk
1/2 cup flour
1/2 cup corn flake crumbs
1 teaspoon salt
1/4 teaspoon pepper
1 boneless, skinless chicken breast half
oil for frying
3 cups chopped romaine lettuce
1 cup red cabbage
1 cup Napa cabbage
1/2 carrot, julienned or shredded
1 green onion, chopped
1 tablespoon sliced almonds
1/3 cup chow mein noodles
Dressing:
3 tablespoons honey
1 1/2 tablespoons rice wine vinegar
1/4 cup mayonnaise
1 teaspoon Grey Poupon Dijon mustard
1/8 teaspoon sesame oil
Prepare dressing ingredients by mixing in a small bowl. Refrigerate while
preparing salad.
Cut each chicken breast into 5 strips. In one bowl, beat egg with milk.
In another bowl, combine flour with corn flake crumbs, salt and pepper.
Preheat oil over medium heat.
Dip individual chicken pieces in egg mixture and then roll in the flour
mixture. Fry chicken until browned, drain and set aside.
Prepare salad by tossing the chopped romaine with the chopped red
cabbage, Napa cabbage, and carrots. Sprinkle sliced green onion on top of
the lettuce. Sprinkle almonds over the salad, then the chow mein noodles.
Cut the chicken into small chunks. Place the chicken onto the salad
forming a pile in the middle. Serve with salad dressing on the side.

Lemonade

2010-01-24T17:48:00.000-08:00

Lemonade
1 Quart water
1 Cup sugar
1 Cup FRESH lemon juice
Sparkling Water (not tonic water, like Perrier)
Mix first three togther. Fill a tall glass 2/3 to
3/4 with Lemon mixture then fill with sparkling water.
An intresting variation is to puree some fruit
(raspberries, strawberries, etc) with a little
superfine or powdered sugar and put that in the
glass before adding the the lemonade and water.

Blonde Brownies

2010-01-24T17:47:00.000-08:00

Blonde Brownies
2 cups flour
1 tsp. baking powder
3 /4 tsp. salt
1/4 tsp. baking soda
1 1/4 sticks unsalted butter (10 Tbsp.)
2 cups packed golden brown sugar
2 large eggs
2 tsp. vanilla
3/4 cup chocolate chips
3/4 cup chopped pecans
Preheat oven to 350 degrees. Flour and butter a 9 x13 x 2 pan.
Sift flour into a bowl. Mix flour, baking powder, salt, and baking
soda. Set aside. Melt butter. In mixing bowl, place melted butter
and add sugar, mixing well. Add eggs and vanilla, mixing well.
Add flour slowly, blending. Batter will be slightly thick.
Spread in pan. Sprinkle chocolate chips and pecans over all.
Bake for 25 − 30 minutes.

Almond Joy Bars

2010-01-24T17:46:00.000-08:00

Almond Joy Bars
Ingredients (26 servings)
4 c (8 1/2−oz) shredded coconut
1/4 c Light corn syrup
1 pk (11 1/2−oz) milk chocolate pieces
1/4 c Vegetable shortening
26 Whole natural almonds (1−oz)
Line two large cookie sheets with waxed paper. Set large wire cooling rack
on paper; set aside.

Place coconut in large bowl; set aside.

Place corn syrup in a 1−cup glass measure. Microwave on high (100%) 1 minute
or until syrup boils. Immediately pour over coconut. Work warm syrup into
coconut using the back of a wooden spoon until coconut is thoroughly coated.
This takes a little time, and yes, there is enough syrup.

Using 1 level measuring tablespoon of coconut, shape into a ball by
squeezing coconut firmly in palm of one hand, then rolling between both
palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2
inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so
there are no loose ends of coconut sticking up.

Place milk chocolate and shortening in a 4−cup glass measure or 1 1/2 quart
microwave−safe bowl. Microwave on high 1 to 2 minutes or until mixture can
be stirred smooth and is glossy; stirring once or twice.
Working quickly, spoon 1 level measuring tablespoon of the chocolate
over each coconut ball, making sure chocolate coats and letting excess
chocolate drip down onto waxed paper. While chocolate coating is still soft,
lightly press whole almond on top of each. Let stand to set or place
in refrigerator. Store in a single layer in airtight container.
Keeps best if refrigerated. Makes 26.

A1 Sauce

2010-01-24T17:45:00.000-08:00

A1 Sauce
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce
1. Bring to a boil for 2 minutes stirring.
2. Remove from heat. Allow to cool to lukewarm.
3. Put mixture in a blender till it is pureed. Pour in bottle.
4. Cap tightly and refrigerate to use within 90 days.

Onion Rings

2010-01-24T17:42:00.001-08:00

Onion Rings
1 cup McCormick Golden Dipt Tempura batter mix
1/4 teaspoon onion powder
1/8 teaspoon ground black pepper
1/2 cup water
1/4 cup beer
1 extra large white onion, sliced 3/8" thick
6 cups vegetable oil in your deep fryer
Preheat the deep fryer to 375F
Combine the tempura mix with the spices and liquid to make a
batter using a fork. There will be some small lumps; don't worry
about those.
Slice the onion, and separate all of the rings.
Dip the individual rings in the batter, and drop into the
preheated oil. Deep fry 3−5 minutes until golden brown. Remove
to a paper towel lined plate, salt lightly, and serve hot.

Vegetable Taco Salad

2010-01-24T17:36:00.001-08:00

Vegetable Taco Salad
4 tomatoes, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 can kidney beans
1 bottle Catalina dressing (medium size bottle)

Mix together and let sit in refrigerator for 2 hours. Add 1 package Fritos corn chips just before serving.

Black Beans

2010-01-24T17:35:00.001-08:00

Black Beans
Fill the crock-pot ¾ full of water. Add 2 C. black beans. Take out any beans that float to the top. Add ½ of and onion, sliced. Add 1 clove of garlic minced. Add 1 Tbl. salt. Cook for 5-6 hours on High or until beans are soft.

About 20 minutes before the beans are done, start caramelizing the other half of the onion. In a frying pan add ½ cup canola oil and onion. Brown onion until golden.

Drain the bean and save the juice. Add the beans and 1 cup of the juice to the oil and onions. Continually stir until the beans get creamy and not to liquidly. If needed add more of the juice.

After about 20 minutes in the frying pan the beans will begin to be very creamy. This means they are perfect!

Brown corn tortillas and put beans inside and fold in half. Serve

Taco Soup

2010-01-24T17:34:00.001-08:00

Taco Soup
1 lb. hamburger
1 pkg. taco seasoning
2 cans of beans (black, kidney, red etc.)
1 can of corn
1 can diced tomatoes

Toppings:
Sour cream
grated cheese
Taco Chips

Cook hamburger until browned. Add taco seasoning and beans, corn, and tomatoes. (Be sure to include all liquid from cans.) Heat through. Serve over chips and add toppings.

Rian’s Sheepherder Beans

2010-01-24T17:33:00.001-08:00

Rian’s Sheepherder Beans
Ingredients:
2 cups dry beans (whatever kind you have, or like)
1 lb ham hock or bacon
2 onions
Tabasco Sauce (as much as you can stand)
2 Tbl spoon vegetable oil (to keep the beans from foaming over)
2 tsp. salt
2 regular size cans Campbell’s Tomato Soup
2 quarts water

Directions:
Combine beans, water, ham hock (if you are using bacon, cut into 1 inch squares, fry and add later after the beans are cooked) 1 of the onions (diced or sliced), vegetable oil and salt in crock-pot. Cook on high about 2-3 hours. Add water if need.

Add another onion (sliced) and more water if needed. (if using bacon add at this time. Use some of the bacon grease for added flavor.)

Boil until onion is soft, but not mushy.
Add tomato soup and Tabasco Sauce to taste (about 4 shakes)

Simmer for about 15 minutes.

Turkey Curry

2010-01-24T17:31:00.000-08:00

Turkey Curry
Make into a sauce:
½ cup margarine
½ cup flour
4 cups milk
1-teaspoon curry
1-teaspoon ginger
1-teaspoon salt

Then add:
½ cup chopped onion
3 cups chopped apples
1 cup chopped celery
4 cups diced turkey

Serve over hot rice.
Sprinkle over the top:
Coconut, sliced almonds chopped, and crisp bacon.

Family Meatballs

2010-01-24T17:30:00.002-08:00

Family Meatballs
Meat Mixture:
1 lb. ground beef
20 saltine crackers crushed
1 egg beaten
½ c. milk
1 Tbsp. minced onions
11/2 tsp. garlic powder
Salt and pepper to taste

Sauce:
1 can cream of mushroom soup
1 can cream of chicken soup
½ c. milk
1 Tbsp. mayo
1 Tbsp. sour cream
Sprinkle with cheese

Mix above ingredients together well. Shape into meatballs (about 16 meatballs). Brown on a cookie sheet at 375 degrees for 15 minutes. Reduce heat to 350 and transfer meatballs to a casserole dish. Add sauce and baked for 45 minutes. Serve over rice.

Hawaiian Haystacks

2010-01-24T17:30:00.001-08:00

Hawaiian Haystacks
Creamed Chicken:
6 Tbsp. butter or margarine
½ tsp. salt
11/2 c. chicken broth
1 c. milk
1 c. diced cooked chicken
5 Tbsp. flour
1/8 tsp. pepper

Toppings:
Sliced olives
Chopped tomatoes
Pineapple chunks
Chopped green onions
Cashew nuts
Grated mild Cheddar cheese
Crunchy chow mien noodles
Cooked rice

Melt butter in pan. Stir in flour, salt, and pepper until smooth and bubbly. Add chicken broth and milk. Cook and stir until thickened. Stir in chicken. Pour creamed chicken over rice, and then add toppings.

Meat Loaf

2010-01-24T17:29:00.001-08:00

Meat Loaf
1 lb. hamburger
½ chopped onion
1 8 oz. can of tomato sauce
20 crushed saltine crackers
1 egg
1 tsp. salt
1/8 tsp. pepper
¼ c. oatmeal

Mix together well. Bake uncovered, in loaf pan for 1 hour at 350 degrees. Top with ketchup the last 20 minutes.

Sweet and Sour Chicken

2010-01-24T17:28:00.000-08:00

Sweet and Sour Chicken
1 lb. cubed chicken
2 eggs
Cornstarch

Sauce:
2 c. sugar
1 c. ketchup
1 c. water
2 Tbsp. vinegar
1 tsp. garlic powder

Heat frying pan with oil. Dip chicken in eggs and then cornstarch and fry in frying pan. When chicken is cooked, drain oil and pour in sauce and simmer for 20 minutes. Serve with rice.

T-Bone Steak with Bacon-Mushroom Sauce

2010-01-24T17:15:00.000-08:00

T-Bone Steak with Bacon-Mushroom Sauce
5 slices of Bacon cut into ¼ inch pieces
1 pkg. (8 oz.) fresh mushroom, sliced
¼ cup A.1. Steak sauce
¼ cup water
1 tsp. brown sugar
2 beef T-bone steaks

COOK bacon in large skillets on medium heat until crisp. Remove bacon from skillet, reserving 2 Tbsp. of the drippings in skillet. Place bacon on paper towel to drain.

ADD mushrooms to drippings in skillet; cook 5 minutes or until tender, stirring occasionally. Add bacon, steak sauce, water, and sugar; mix well. Bring to boil. Reduce heat to medium-low; simmer 5 minutes. Cover to keep warm.

GRILL or broil steaks. Serve with mushroom sauce.

Hamburger-Vegetable Pattie Dinner

2010-01-24T17:13:00.000-08:00

Hamburger-Vegetable Pattie Dinner
1-pound hamburger
1 medium potato, grated
1-2 carrots, grated
1 medium onion, diced

Combine meat and vegetables together. Season with seasoning salt and pepper. Form into patties and cook on both sides till nicely browned.

Combine 1 can cream of mushroom soup and ½ can milk. Cook till soup mixture is bubbly. Serve with a green salad for a complete meal.

Salsa Chicken

2010-01-24T17:12:00.000-08:00

Salsa Chicken
2 lbs chicken tenders
1 tsp. lemon pepper
2 Tbsp olive oil (skillet method only)
1 pkg. taco seasoning
1 15 oz. can diced tomatoes
1 16 oz. jar apricot jam
1 15 oz. can black beans

*Crock-pot Method: place ingredients in crock-pot, cook on low for 8 hours or high for 4 hours until chicken is tender. Serve over rice.

*Skillet Method: heat olive oil in skillet, over medium heat. Place chicken in pan and season with lemon pepper, brown chicken. Add taco seasoning, tomatoes and jam. Cover and simmer 35-40 minutes or until chicken is tender. Add beans and heat through. Serve over rice.

Parmesan Chicken & Broccoli Pasta

2010-01-24T17:11:00.001-08:00

Parmesan Chicken & Broccoli Pasta
4 oz. Spaghetti, uncooked
¼ cup Italian salad dressing
2 cloves garlic, minced
½ lb. boneless skinless chicken breast cut into strips
2 cups broccoli
½ cup chopped tomatoes
½ cup shredded mozzarella cheese, divided
4 tsp. grated Parmesan cheese

COOK pasta as directed on package.

MEANWHILE, heat dressing and garlic in large skillet on medium heat. Add chicken and broccoli. Cook and stir 5 to 7 min. or until chicken is cooked through.

ADD tomatoes and half of mozzarella cheese to skillet; stir to mix lightly. Cook until heated through. Spoon over pasta; sprinkle with remaining mozzarella cheese and the Parmesan cheese.

Farmhouse Chicken Dinner

2010-01-24T17:09:00.000-08:00

Farmhouse Chicken Dinner
¼ cup flour
½ tsp. pepper
4 small chicken breast halves
¼ Italian salad dressing
2 cups baby carrots
1 medium onion, cut into wedges
1 can chicken broth, divided
2 cups minute brown rice, uncooked
4 oz. cream cheese
2 Tbsp. chopped parsley

MIX flour and pepper in shallow dish. Add chicken; turn to evenly coat both sides with flour mixture. Shake off excess flour mixture. Heat dressing in large skillet on medium heat. Add chicken, cook 5-6 minutes or until golden brown. Turn chicken over; add carrots, onions and 1 cup of the broth. Cover. Reduce heat to medium-low; simmer 20 min. or until carrots are tender and chicken is cooked through.

MEANWHILE, cook rice as directed on package. Spoon onto serving platter. Use slotted spoon to remove chicken and veg. from skillet; place over rice. Cover to keep warm.

ADD cream cheese and remaining broth to skillet; increase heat to high. Cook until cheese is melted and sauce is well blended, stirring constantly. Reduce heat to medium-low; simmer 3-5 min. or until sauce is slightly thickened, stirring occasionally. Spoon over chicken and vegetables; sprinkle with parsley.