By Shelly Kahle
I made this one night for dinner and it was super yummy!
1 tbsp. olive oil
1 small onion
1 zucchini( about 1/2 lb.) cut into a 1/2 inch dice
2 1/4 tsp dried oregano
1 tsp ground cumin
1 quart chicken broth
2-4 cups water depends on how brothy you like your soup
1 (15 oz.) can diced tomatoes
1 can diced green chilies
2 tsp salt
3/4 tsp pepper
1 lb. ground beef
4 cloves garlic
5 tbsp. dry bread crumbs
2 eggs, beaten
1 cup fresh or frozen corn
1 tbsp. lime juice
In large pot, heat the oil over low heat. Add the onion and cook stirring occasionally until the onion is translucent, about 5 minutes. Add the zucchini, 1 1/2 tsp oregano and 1/2 tsp cumin and cook stirring until the zucchini starts to soften, about 3 minutes.
Add the broth, water, tomatoes, green chilies, 1 1/4 tsp salt, 1/2 tsp pepper and bring to a simmer and simmer for 15 minutes.
Meanwhile, in a bowl, combine the ground beef, garlic, 1/2 tsp cumin, 3/4 tsp oregano, 3/4 tsp salt and 1/4 tsp pepper, the bread crumbs, and the eggs. Shape into 1 inch meatballs.
Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 10 minutes. Stir in lime juice. Serves 4.
Friday, November 11, 2011
Fresh Tomato Tart
By Shelly Kahle
I had a lot of tomatoes in my garden and wanted to make something yummy with them and decided to try this. I am so glad that I did, it is delicious.
1 refrigerated pie crust
1 1/2 cups shredded mozzarella cheese
6 tomatoes
3/4 cup fresh basil leaves
4 cloves of garlic
1/2 cup grated parmesan cheese
1/2 cup mayo
salt and pepper to taste
Preheat oven to 450
Press pie crust into 9" pie plate and prick with a fork on the bottom. Par bake for about 7 minutes till dry. Remove and sprinkle with 1/2 of the mozzarella cheese. Cool. Reduce oven temperature to 375.
Cut tomatoes into chunks and drain to remove most of the water, then put into pie pan. In a food processor combine basil and garlic and coarsely chop. In a bowl, combine basil, garlic mixture, remaining cheese, parmesan, mayo, salt and pepper and spread over the tomatoes.
Bake for 25 minutes, let stand for 5 minutes and serve.
I had a lot of tomatoes in my garden and wanted to make something yummy with them and decided to try this. I am so glad that I did, it is delicious.
1 refrigerated pie crust
1 1/2 cups shredded mozzarella cheese
6 tomatoes
3/4 cup fresh basil leaves
4 cloves of garlic
1/2 cup grated parmesan cheese
1/2 cup mayo
salt and pepper to taste
Preheat oven to 450
Press pie crust into 9" pie plate and prick with a fork on the bottom. Par bake for about 7 minutes till dry. Remove and sprinkle with 1/2 of the mozzarella cheese. Cool. Reduce oven temperature to 375.
Cut tomatoes into chunks and drain to remove most of the water, then put into pie pan. In a food processor combine basil and garlic and coarsely chop. In a bowl, combine basil, garlic mixture, remaining cheese, parmesan, mayo, salt and pepper and spread over the tomatoes.
Bake for 25 minutes, let stand for 5 minutes and serve.
Keema (Ground Beef Casserole)
By Shelly Kahle
1 lb. ground beef
1 cup chopped onions
2 cups canned crushed tomatoes
1 cup frozen peas
1 cup diced potatoes
1/2 tsp each cinnamon, turmeric, ginger
salt and pepper to taste
Brown beef with onions in pot until browned. Add tomatoes, peas, potatoes, and spices along with salt and pepper to taste. Bring to a simmer and cook for 25 minutes. Add water if it becomes too thick. It should have the consistency of chili. Serve over rice if desired, I don't personally I just eat it like it is and I like it this way. Serves 6.
1 lb. ground beef
1 cup chopped onions
2 cups canned crushed tomatoes
1 cup frozen peas
1 cup diced potatoes
1/2 tsp each cinnamon, turmeric, ginger
salt and pepper to taste
Brown beef with onions in pot until browned. Add tomatoes, peas, potatoes, and spices along with salt and pepper to taste. Bring to a simmer and cook for 25 minutes. Add water if it becomes too thick. It should have the consistency of chili. Serve over rice if desired, I don't personally I just eat it like it is and I like it this way. Serves 6.
Broccoli with Garlic Butter
By Shelly Kahle
I found this recipe on All recipes and Jeremy and I tweaked it to our liking. It is really good.
1 1/2 lbs. fresh broccoli cut into bite size pieces
1/3 cup butter
1 tbsp. brown sugar
3 tbsp. soy sauce
2 tsp white vinegar
1/4 tsp black pepper
2 cloves garlic, minced
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil and cook for 7 min, or until tender. Drain and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over med heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Pour sauce over the broccoli and serve.
I found this recipe on All recipes and Jeremy and I tweaked it to our liking. It is really good.
1 1/2 lbs. fresh broccoli cut into bite size pieces
1/3 cup butter
1 tbsp. brown sugar
3 tbsp. soy sauce
2 tsp white vinegar
1/4 tsp black pepper
2 cloves garlic, minced
Place the broccoli into a large pot with about 1 inch of water in the bottom. Bring to a boil and cook for 7 min, or until tender. Drain and arrange broccoli on a serving platter.
While the broccoli is cooking, melt the butter in a small skillet over med heat. Mix in the brown sugar, soy sauce, vinegar, pepper and garlic. Bring to a boil, then remove from the heat. Pour sauce over the broccoli and serve.
Tuscan Ribollita
By Shelly Kahle
I planted kale in my garden the last 2 summers, so i have found some recipes to use it in. Here is one that I tried and absolutely loved.
3 garlic cloves, peeled and minced
1 small onion, peeled and chopped
3-4 carrots, peeled and chopped
2 celery stalks, chopped
4 oz. of bacon chopped
2 tbsp. olive oil
1 15 oz. can whole peeled tomatoes
2 cans cannellini beans, drained and rinsed
4 cups chicken broth
1 sprig fresh rosemary
1bunch kale, roughly chopped
salt and pepper to taste
grated parmesan cheese
In a large pot over medium heat, sauté the first 5 ingredients in the olive oil for 5 minutes. Add the tomatoes and their juices along with the beans, broth and rosemary until the beans break apart, about 1 hour. Add the kale and cook for 5-7 minutes more. Remove the rosemary stem.
Serve with grated parmesan cheese.
Serves 6
I planted kale in my garden the last 2 summers, so i have found some recipes to use it in. Here is one that I tried and absolutely loved.
3 garlic cloves, peeled and minced
1 small onion, peeled and chopped
3-4 carrots, peeled and chopped
2 celery stalks, chopped
4 oz. of bacon chopped
2 tbsp. olive oil
1 15 oz. can whole peeled tomatoes
2 cans cannellini beans, drained and rinsed
4 cups chicken broth
1 sprig fresh rosemary
1bunch kale, roughly chopped
salt and pepper to taste
grated parmesan cheese
In a large pot over medium heat, sauté the first 5 ingredients in the olive oil for 5 minutes. Add the tomatoes and their juices along with the beans, broth and rosemary until the beans break apart, about 1 hour. Add the kale and cook for 5-7 minutes more. Remove the rosemary stem.
Serve with grated parmesan cheese.
Serves 6
Wednesday, November 9, 2011
Margaret's Fruit Smoothies
By Margaret Randell
2- 6 oz. containers (any flavor) low-fat yogurt
1 cup milk
2 T+ 1 1/2 tsp instant vanilla pudding(sugar free)
1-2 cups fruit
17 to 20 cubes of ice
Mix all the ingredients(except ice) in a blender or smoothie machine. Add ice cubes and blend. If you use low-fat yogurt, sugar free pudding and low fat milk, you will only have about 250 calories.
Mix and match your yogurt and your fruit. I have used some of the following, Strawberry-kiwi, strawberry-banana, banana crème pie with banana instant pie filling. I even made cinnamon roll yogurt with apples and more cinnamon. The recipe says it serves 5 but we split it between the 2 of us. You could also 1/2 the recipe if you need to .
2- 6 oz. containers (any flavor) low-fat yogurt
1 cup milk
2 T+ 1 1/2 tsp instant vanilla pudding(sugar free)
1-2 cups fruit
17 to 20 cubes of ice
Mix all the ingredients(except ice) in a blender or smoothie machine. Add ice cubes and blend. If you use low-fat yogurt, sugar free pudding and low fat milk, you will only have about 250 calories.
Mix and match your yogurt and your fruit. I have used some of the following, Strawberry-kiwi, strawberry-banana, banana crème pie with banana instant pie filling. I even made cinnamon roll yogurt with apples and more cinnamon. The recipe says it serves 5 but we split it between the 2 of us. You could also 1/2 the recipe if you need to .
Mom's Chorizo Stuffing
Aaron Randell submitted this recipe.
1 cup onion diced
1 cup celery diced
2 tbsp. butter
1 lb. chorizo
1 16 oz. pkg stuffing
2 cans cream of mushroom soup(do not add water)
Sauté onion and celery in butter. Fry meat and drain. Add cans of soup. Toss all ingredients over stuffing and mix. Bake at 350 until tasty and hot.
1 cup onion diced
1 cup celery diced
2 tbsp. butter
1 lb. chorizo
1 16 oz. pkg stuffing
2 cans cream of mushroom soup(do not add water)
Sauté onion and celery in butter. Fry meat and drain. Add cans of soup. Toss all ingredients over stuffing and mix. Bake at 350 until tasty and hot.
Rich Dinner Rolls
This is Carol's recipe, whenever there is a family gathering her kids always want her to make these rolls. They must be great!!
1 cup milk
1/4 cup sugar or honey
1 tsp salt
1/4 cup shortening or margarine
1/2 cup warm water
2 pkg or cakes of yeast
2 eggs, beaten
51/4 cups flour
Scald milk: stir in sugar, salt and shortening. Cool to lukewarm. Place warm water in a large bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make soft dough. Turn on lightly floured board; knead until smooth and elastic. Place in a greased bowl. Cover; let rise about 30 minutes in warm place until double in bulk. Punch down. Turn on lightly floured board; shape as desired. Bake at 375 to 400 degrees for 20-25 minutes. Yield: 2 dozen.
1 cup milk
1/4 cup sugar or honey
1 tsp salt
1/4 cup shortening or margarine
1/2 cup warm water
2 pkg or cakes of yeast
2 eggs, beaten
51/4 cups flour
Scald milk: stir in sugar, salt and shortening. Cool to lukewarm. Place warm water in a large bowl. Sprinkle or crumble in yeast; stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make soft dough. Turn on lightly floured board; knead until smooth and elastic. Place in a greased bowl. Cover; let rise about 30 minutes in warm place until double in bulk. Punch down. Turn on lightly floured board; shape as desired. Bake at 375 to 400 degrees for 20-25 minutes. Yield: 2 dozen.
Filled Jumbo Drops (date filled cookies)
This is a recipe from Magdalena Walz(grandma). Aunt Carol had this recipe from grandma written in her writing.
1 cup shortening
2 cups packed brown sugar
3 eggs
1/2 cup water
1 tsp vanilla
3 1/2 cups sifted flour
1/2 tsp salt
1 tsp soda
1/8 tsp cinnamon
heat oven to 375 Mix thoroughly shortening, brown sugar, and eggs. Stir in water and vanilla. Sift together and stir in flour, soda, salt, and cinnamon. Drop with teaspoon onto ungreased baking sheet. Place 1/2 tsp filling on dough, cover with 1/2 tsp dough.
Bake 10-12 minutes. Makes 5-6 dozen
Date Filling
Cook together until thick stirring constantly, 2 cups dates cut small, 3/4 cup sugar, 3/4 cup water. Add 1/2 cup chopped nuts and cool.
1 cup shortening
2 cups packed brown sugar
3 eggs
1/2 cup water
1 tsp vanilla
3 1/2 cups sifted flour
1/2 tsp salt
1 tsp soda
1/8 tsp cinnamon
heat oven to 375 Mix thoroughly shortening, brown sugar, and eggs. Stir in water and vanilla. Sift together and stir in flour, soda, salt, and cinnamon. Drop with teaspoon onto ungreased baking sheet. Place 1/2 tsp filling on dough, cover with 1/2 tsp dough.
Bake 10-12 minutes. Makes 5-6 dozen
Date Filling
Cook together until thick stirring constantly, 2 cups dates cut small, 3/4 cup sugar, 3/4 cup water. Add 1/2 cup chopped nuts and cool.
Monday, September 19, 2011
Chicken Pockets
By Ashley Davenport
She got these while in Iowa for the summer. She loved them so much she said that she could eat them every day!!
1/4 Cup Mayonnaise
1/2 Tsp pepper
1/4 Cup margarine (melted)
2 cans crescent rolls
1 Cup bread crumbs
6 oz. cream cheese
2 Cups chicken (boneless skinless breasts, cookies and chopped)
1 package of chicken gravy
Mix all ingredients except rolls and bread crumbs together. Put a spoonful of the mixture in each roll. Roll up, fold in sides. Roll in bread crumbs. Bake at 375 degrees for 15 to 20 mins. Until golden brown on top. Cover with chicken gravy.
She got these while in Iowa for the summer. She loved them so much she said that she could eat them every day!!
1/4 Cup Mayonnaise
1/2 Tsp pepper
1/4 Cup margarine (melted)
2 cans crescent rolls
1 Cup bread crumbs
6 oz. cream cheese
2 Cups chicken (boneless skinless breasts, cookies and chopped)
1 package of chicken gravy
Mix all ingredients except rolls and bread crumbs together. Put a spoonful of the mixture in each roll. Roll up, fold in sides. Roll in bread crumbs. Bake at 375 degrees for 15 to 20 mins. Until golden brown on top. Cover with chicken gravy.
Saucepan Oatmeal Brownies
By Margaret Randell
Another one from my Home EC days in high school and Uncle Tim’s favorite Brownie that I make. This recipe is nice because you mix it all up in one skillet.
2/3 C margarine or butter
3/4 C Uncooked Oats
1 1/3 C Sugar
1 tsp. Vanilla
2 Eggs
1/2 C Sifted Flour
1/2 C Cocoa Baking Powder
3/4 tsp. Baking Powder
1/2 tsp. Salt
Melt margarine/butter in large skillet. Add sugar/ Beat eggs on at a time, blending well, Sift together flour, cocoa powder, baking powder, and salt. Add to margarine/butter mixture. Stir in Oats and vanilla. Bake in a greased 9 inch square pan at 350 for 25 to 30 min. Cool and then cut while still warm.
Another one from my Home EC days in high school and Uncle Tim’s favorite Brownie that I make. This recipe is nice because you mix it all up in one skillet.
2/3 C margarine or butter
3/4 C Uncooked Oats
1 1/3 C Sugar
1 tsp. Vanilla
2 Eggs
1/2 C Sifted Flour
1/2 C Cocoa Baking Powder
3/4 tsp. Baking Powder
1/2 tsp. Salt
Melt margarine/butter in large skillet. Add sugar/ Beat eggs on at a time, blending well, Sift together flour, cocoa powder, baking powder, and salt. Add to margarine/butter mixture. Stir in Oats and vanilla. Bake in a greased 9 inch square pan at 350 for 25 to 30 min. Cool and then cut while still warm.
Jumbo Cookies
By Margaret Randell
This recipe is for a spice cookie and has been in my family since I was a little girl. I happen to know it is one of Grandpa Randell's favorites that I make because on more than one occasion he was caught with his hand in the cookie jar when we lived next door to Grandma and Grandpa.
1 C shortening 2 tsp. Salt
2 C Sugar 1/4 tsp. Nutmeg
3 Eggs 1 1/2 tsp. Cinnamon
1 tsp. vanilla 1 1/2 tsp. Allspice
4 C Sifted Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
Cream shortening and sugar. Blend in eggs and beat. Add vanilla. Sift together flour, spices, baking powder and soda. Add sifted ingredients and blends well. Drop by teaspoon on a greased cookie sheet. Bake in a 375 oven for 12 to 15. Sorry I don't have how many doz. it makes. I tend to make smaller cookies than most so it wouldn't be too accurate anyway.
This recipe is for a spice cookie and has been in my family since I was a little girl. I happen to know it is one of Grandpa Randell's favorites that I make because on more than one occasion he was caught with his hand in the cookie jar when we lived next door to Grandma and Grandpa.
1 C shortening 2 tsp. Salt
2 C Sugar 1/4 tsp. Nutmeg
3 Eggs 1 1/2 tsp. Cinnamon
1 tsp. vanilla 1 1/2 tsp. Allspice
4 C Sifted Flour
1 tsp. Baking Powder
1 tsp. Baking Soda
Cream shortening and sugar. Blend in eggs and beat. Add vanilla. Sift together flour, spices, baking powder and soda. Add sifted ingredients and blends well. Drop by teaspoon on a greased cookie sheet. Bake in a 375 oven for 12 to 15. Sorry I don't have how many doz. it makes. I tend to make smaller cookies than most so it wouldn't be too accurate anyway.
Jell-O Pie
By Margaret Randell
This is a family favorite when it is hot out because it is so light and refreshing. Seasonal fruit is good to use with it.
1 pkg. (3 oz.) Jell-O - any flavor you want 9 inch Graham Cracker or Chocolate Crust
2/3 C Boiling Water
1/2 C Cold Water
Ice Cubes
1 Tub (8 oz.) Cool Whip
6 oz. of diced fruit if you wish
Dissolve Jell-O in boiling water in a large bowl at least 2 min. Mix cold water and ice to make 1 1/4 C. Add to gelatin, stirring until slightly thickened. Remove remaining ice. Stir in 2 1/2 C of cool whip with wire whisk until smooth. Fold in fruit if you wish. Refrigerate 10 to 15 min. or until mixture is thick. Spoon into crust and refrigerate 4 hours or until set. Garnish with remaining whip topping and fruit.
I like to use strawberries, bananas or raspberries with a chocolate crust from the store,
This is a family favorite when it is hot out because it is so light and refreshing. Seasonal fruit is good to use with it.
1 pkg. (3 oz.) Jell-O - any flavor you want 9 inch Graham Cracker or Chocolate Crust
2/3 C Boiling Water
1/2 C Cold Water
Ice Cubes
1 Tub (8 oz.) Cool Whip
6 oz. of diced fruit if you wish
Dissolve Jell-O in boiling water in a large bowl at least 2 min. Mix cold water and ice to make 1 1/4 C. Add to gelatin, stirring until slightly thickened. Remove remaining ice. Stir in 2 1/2 C of cool whip with wire whisk until smooth. Fold in fruit if you wish. Refrigerate 10 to 15 min. or until mixture is thick. Spoon into crust and refrigerate 4 hours or until set. Garnish with remaining whip topping and fruit.
I like to use strawberries, bananas or raspberries with a chocolate crust from the store,
Margaret's Goulash
By Margaret Randell
I got this recipe while we were in Italy. Another quick and easy one.
2 C Macaroni
1 lb. Hamburger
1 Large can of Baked Beans
1 Large jar of Spaghetti Sauce
Freshly grated Parmesan Cheese
Cook your macaroni according to the directions on the pkg. While the pasta is cooking, brown your hamburger and season to your taste. When the pasta is done, drain it. When the hamburger is done, drain it. Add the pasta, the baked beans and the spaghetti sauce to the hamburger in the skillet. Mix it all together. Top with the Parmesan cheese if you want.
I got this recipe while we were in Italy. Another quick and easy one.
2 C Macaroni
1 lb. Hamburger
1 Large can of Baked Beans
1 Large jar of Spaghetti Sauce
Freshly grated Parmesan Cheese
Cook your macaroni according to the directions on the pkg. While the pasta is cooking, brown your hamburger and season to your taste. When the pasta is done, drain it. When the hamburger is done, drain it. Add the pasta, the baked beans and the spaghetti sauce to the hamburger in the skillet. Mix it all together. Top with the Parmesan cheese if you want.
Chili and Biscuit Sandwich
By Margaret Randell
This is especially good when it is chili weather, As you can tell from my recipes, I like quick and easy ones.
10 Biscuit can of Hungry Jack Biscuits
1 - 15 oz. Can of Chili
Shredded Lettuce
Shredded Cheese
Heat oven to 400. Grease a cookie sheet. Separate dough into 10 biscuits. On waxed paper, press each biscuit out flat with palm of hand to form a 5 inch circle. Place 5 of the dough circles on to the cookie sheet. Moisten the outer edges of the circles with water. Place remaining circle over the ones on the cookie sheet. With a fork seal edges firmly. Bake at 400 for 8 to 10 min. or until golden brown. Remove from cookie sheet . Let cook 5 min. With a knife cut along the edge about 1/3 of the way around to form a pocket. Open pockets. Heat chili and fill the pockets with chili, lettuce and cheese.
This is especially good when it is chili weather, As you can tell from my recipes, I like quick and easy ones.
10 Biscuit can of Hungry Jack Biscuits
1 - 15 oz. Can of Chili
Shredded Lettuce
Shredded Cheese
Heat oven to 400. Grease a cookie sheet. Separate dough into 10 biscuits. On waxed paper, press each biscuit out flat with palm of hand to form a 5 inch circle. Place 5 of the dough circles on to the cookie sheet. Moisten the outer edges of the circles with water. Place remaining circle over the ones on the cookie sheet. With a fork seal edges firmly. Bake at 400 for 8 to 10 min. or until golden brown. Remove from cookie sheet . Let cook 5 min. With a knife cut along the edge about 1/3 of the way around to form a pocket. Open pockets. Heat chili and fill the pockets with chili, lettuce and cheese.
Cow Pot (Thai Fried Rice)
By Margaret Randell
I got this from a neighbor we had at George AFB. Whenever we would be in the back yard barbecuing she would come over with a big bowl of this for us in exchange for whatever Tim had on the grill. She was from Thailand.
Small bag of rice (approx. 28 oz.)
Chops
2 T Fish Sauce (You may have to go to an Asian Store to get this)
1 small Onion
4 Eggs or more
2T Accent Salt to taste
2 T Sugar
Cut pork chops into small pieces. Fry pork chops
season with the Accent and a little salt. Save the fat to fry the onions in. Cook rice. Add cooked rice and onions to skillet with pork chops. Push rice aside and add eggs. and scramble. May need to add more grease. Add sugar and fish sauce. You may use or add bacon or ham or chicken.
I got this from a neighbor we had at George AFB. Whenever we would be in the back yard barbecuing she would come over with a big bowl of this for us in exchange for whatever Tim had on the grill. She was from Thailand.
Small bag of rice (approx. 28 oz.)
Chops
2 T Fish Sauce (You may have to go to an Asian Store to get this)
1 small Onion
4 Eggs or more
2T Accent Salt to taste
2 T Sugar
Cut pork chops into small pieces. Fry pork chops
season with the Accent and a little salt. Save the fat to fry the onions in. Cook rice. Add cooked rice and onions to skillet with pork chops. Push rice aside and add eggs. and scramble. May need to add more grease. Add sugar and fish sauce. You may use or add bacon or ham or chicken.
Make Your Own Casserole
By Margaret Randell
This next one I also got in Senior Home EC. It is super easy!
1 C. Cooked Pasta (macaroni, noodles, spaghetti or rice) I like to use macaroni
1 C. Vegetable (cooked, canned or drained - carrots, peas, beans, celery etc.) I use a 3rd can of soup
2 - 8 Oz. cans tomato sauce OR 2 cans Cream soup (such as cream of mushroom, cream of celery or even cheddar soup)
(I use cheddar soup and cream of mushroom).
1 lb. Ground Beef
Salt and Pepper
Grated cheese of Croutons (for the topping)
Brown hamburger and drain. Add pasta, seasoning, soups OR, tomato sauce and vegetable (s) if you wish to use the vegetables. Bake uncovered at 350 for 25 min. Top with grated cheese or croutons before baking.
This next one I also got in Senior Home EC. It is super easy!
1 C. Cooked Pasta (macaroni, noodles, spaghetti or rice) I like to use macaroni
1 C. Vegetable (cooked, canned or drained - carrots, peas, beans, celery etc.) I use a 3rd can of soup
2 - 8 Oz. cans tomato sauce OR 2 cans Cream soup (such as cream of mushroom, cream of celery or even cheddar soup)
(I use cheddar soup and cream of mushroom).
1 lb. Ground Beef
Salt and Pepper
Grated cheese of Croutons (for the topping)
Brown hamburger and drain. Add pasta, seasoning, soups OR, tomato sauce and vegetable (s) if you wish to use the vegetables. Bake uncovered at 350 for 25 min. Top with grated cheese or croutons before baking.
Tuesday, August 30, 2011
Irish Soda Bread
By Amanda Campbell
I saw this on PBS 08-18-1999. I made it and now mom makes it all the time. If she runs out of bread she bakes this up in no time flat.
4 cups four
1/2 tsp salt
1 tsp baking soda
2 cups buttermilk
Butter bottom of a pie pan. Mix everything together and make a big circle in the pie tin. Bake at 375 for 50-60 min. It's good hot!
I saw this on PBS 08-18-1999. I made it and now mom makes it all the time. If she runs out of bread she bakes this up in no time flat.
4 cups four
1/2 tsp salt
1 tsp baking soda
2 cups buttermilk
Butter bottom of a pie pan. Mix everything together and make a big circle in the pie tin. Bake at 375 for 50-60 min. It's good hot!
Gingerbread with Lemon Sauce
By Shelly Kahle
This was typed by the person that loves this recipe (Amanda Campbell). I make Shelly make this for me for special occasions, like last New Year’s Eve.
1/2 cup shortening
1/4 cup brown sugar
1 egg
1/2 cup molasses
1 1/2 cups flour
3/4 tsp ground Ginger
1/4 tsp cinnamon
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup boiling water
Grease and flour a 9" round cake pan. Cream shortening and brown sugar till fluffy. Add egg and molasses beat well. Stir together dry ingredients and add alternately to creamed mixture with 1/2 cup boiling water. Pour in to pan. Bake at 350 for 30-35 min. Serve with Lemon sauce.
Lemon Sauce
Mix 1/2 cup sugar, 1 TB cornstarch, 1/8 tsp salt, and 1/8 tsp nutmeg. Add 1 cup water. Cook and stir over med heat till thick and bubbly. Stir in 2 TB butter and Lemon Juice.
This was typed by the person that loves this recipe (Amanda Campbell). I make Shelly make this for me for special occasions, like last New Year’s Eve.
1/2 cup shortening
1/4 cup brown sugar
1 egg
1/2 cup molasses
1 1/2 cups flour
3/4 tsp ground Ginger
1/4 tsp cinnamon
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup boiling water
Grease and flour a 9" round cake pan. Cream shortening and brown sugar till fluffy. Add egg and molasses beat well. Stir together dry ingredients and add alternately to creamed mixture with 1/2 cup boiling water. Pour in to pan. Bake at 350 for 30-35 min. Serve with Lemon sauce.
Lemon Sauce
Mix 1/2 cup sugar, 1 TB cornstarch, 1/8 tsp salt, and 1/8 tsp nutmeg. Add 1 cup water. Cook and stir over med heat till thick and bubbly. Stir in 2 TB butter and Lemon Juice.
Cabbage Salad I and II
By Amanda Campbell
I don't know who's recipe's this was but we all make it a little different.
1 large Cabbage
Chopped chicken, I like rotisserie ones
Green onion (optional)
Sliced Almonds
Miracle whip
Oriental noodles
cut cabbage, mix all ingredients together, add salt and pepper. Chill serve with top with oriental noodles.
Amanda's Version
Cabbage sliced
Dijon vinaigrette to your taste, I test it on a cabbage leaf
Chicken
Ramon noodles
sliced almonds
sesame seeds
s and p
I don't know who's recipe's this was but we all make it a little different.
1 large Cabbage
Chopped chicken, I like rotisserie ones
Green onion (optional)
Sliced Almonds
Miracle whip
Oriental noodles
cut cabbage, mix all ingredients together, add salt and pepper. Chill serve with top with oriental noodles.
Amanda's Version
Cabbage sliced
Dijon vinaigrette to your taste, I test it on a cabbage leaf
Chicken
Ramon noodles
sliced almonds
sesame seeds
s and p
Hot German Potato Salad
By Amanda Campbell
I love this. Shelly made it for me for my birthday I think and I love it so much. When Paul and I went to Leavenworth we had some there and it was just like Shelly's yummy!
Ingredients
9 potatoes, peeled
6 slices bacon
3/4 cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
3/4 cup water
1/3 cup distilled white vinegar
Directions
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
3.Saute onions in bacon drippings until they are golden-brown.
4.In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
I love this. Shelly made it for me for my birthday I think and I love it so much. When Paul and I went to Leavenworth we had some there and it was just like Shelly's yummy!
Ingredients
9 potatoes, peeled
6 slices bacon
3/4 cup chopped onions
2 tablespoons all-purpose flour
2 tablespoons white sugar
2 teaspoons salt
1/2 teaspoon celery seed
1/8 teaspoon ground black pepper
3/4 cup water
1/3 cup distilled white vinegar
Directions
1.Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
2.Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside, reserving drippings.
3.Saute onions in bacon drippings until they are golden-brown.
4.In a small bowl, whisk together the flour, sugar, salt, celery seed, and pepper. Add to the sautéed onions and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute. Carefully stir bacon and sliced potatoes into the vinegar/water mixture, stirring gently until potatoes are heated through.
Jane's Ginger Snaps
By Jane Davenport
These were a hit at a Christmas cookie party we had Dec 2010. Everyone talked about them all year long!!
1 cup shortening
1 3/4 cup sugar
2 eggs
1/2 cup molasses
2 tsp soda
1 tsp. Clove/allspice
1 1/2 tsp cinnamon
2 tsp ginger
3 1/2 cups flour
Cream sugar and shortening until fluffy. Add eggs and molasses and mix. Add dry ingredients. Form in to balls about the size of a walnut, dip one side in sugar. Place on a cookie sheet sugar side up. Bake 7-9 min at 350 degrees or until light brown.
Makes 4-5 dozen.
These were a hit at a Christmas cookie party we had Dec 2010. Everyone talked about them all year long!!
1 cup shortening
1 3/4 cup sugar
2 eggs
1/2 cup molasses
2 tsp soda
1 tsp. Clove/allspice
1 1/2 tsp cinnamon
2 tsp ginger
3 1/2 cups flour
Cream sugar and shortening until fluffy. Add eggs and molasses and mix. Add dry ingredients. Form in to balls about the size of a walnut, dip one side in sugar. Place on a cookie sheet sugar side up. Bake 7-9 min at 350 degrees or until light brown.
Makes 4-5 dozen.
Pecan Cheesecake Pie
By Amanda Campbell
I made this for a thanksgiving, and it was a huge hit. The Campbell boys finished it off the next day, so I guess they enjoyed it. It's yummy!
1 (10 inch) unbaked pie shell
Filling:
1 (8 oz.) cream cheese (softened)
1/2 c. sugar
1 tsp. vanilla extract
1 large egg
1 1/4 c. chopped pecans
Preheat oven to 350°F.
In medium bowl blend softened cream cheese, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg until smooth. Pour mixture into unbaked pie shell. Sprinkle 1 1/4 cups pecans.
Topping:
3 lg. eggs
1 c. light Karo syrup
1 tsp. vanilla
1/2 c. sugar
In another bowl blend 3 eggs, 1 cup corn syrup, 1 teaspoon vanilla and 1/2 cup sugar until smooth. Gently pour mixture over nuts.
Bake at 350°F on center oven rack for 50-60 minutes or until center is set and pastry is golden; cool on wire rack.
Serves 8.
I made this for a thanksgiving, and it was a huge hit. The Campbell boys finished it off the next day, so I guess they enjoyed it. It's yummy!
1 (10 inch) unbaked pie shell
Filling:
1 (8 oz.) cream cheese (softened)
1/2 c. sugar
1 tsp. vanilla extract
1 large egg
1 1/4 c. chopped pecans
Preheat oven to 350°F.
In medium bowl blend softened cream cheese, 1/2 cup sugar, 1 teaspoon vanilla and 1 egg until smooth. Pour mixture into unbaked pie shell. Sprinkle 1 1/4 cups pecans.
Topping:
3 lg. eggs
1 c. light Karo syrup
1 tsp. vanilla
1/2 c. sugar
In another bowl blend 3 eggs, 1 cup corn syrup, 1 teaspoon vanilla and 1/2 cup sugar until smooth. Gently pour mixture over nuts.
Bake at 350°F on center oven rack for 50-60 minutes or until center is set and pastry is golden; cool on wire rack.
Serves 8.
Peanut Butter Candy
Not for everyone but, this is an oldie i grew up with
Teresa Stephens
peanut butter candy
1 ¼ cup dried milk
1 ¼ cup powdered sugar
1 cup peanut butter
1 cup corn syrup
mix all ingredients together until blended well. roll into
balls and eat. refrigerate uneaten candy.
Teresa Stephens
peanut butter candy
1 ¼ cup dried milk
1 ¼ cup powdered sugar
1 cup peanut butter
1 cup corn syrup
mix all ingredients together until blended well. roll into
balls and eat. refrigerate uneaten candy.
Maple "No Bake" Cookies
Been making this one for a long time. (Side note from Amanda -- my mom loves these because she is not a huge chocolate fan and has been making these forever too!!
Teresa Stephens
3 cups oats
½ cup coconut
½ cup nuts, chopped
½ cup butter
½ cup evaporated milk
2 cups brown sugar
1 teaspoon grated orange rind (optional)
wax paper
in a mixing bowl mix oats, nuts, coconut and set aside.
in a sauce pan melt butter, sugar and milk together over
medium heat. Stirring continuously until it reaches a full
boil. Continue to boil for 1-2 minutes. Remove from heat and
mix with oat mixture.
spoon out cookie size drops onto wax paper. Let cookies set up
for several hours.
*if using orange rind add to butter mixture when boiling. This
does make it a completely different flavor.
Teresa Stephens
3 cups oats
½ cup coconut
½ cup nuts, chopped
½ cup butter
½ cup evaporated milk
2 cups brown sugar
1 teaspoon grated orange rind (optional)
wax paper
in a mixing bowl mix oats, nuts, coconut and set aside.
in a sauce pan melt butter, sugar and milk together over
medium heat. Stirring continuously until it reaches a full
boil. Continue to boil for 1-2 minutes. Remove from heat and
mix with oat mixture.
spoon out cookie size drops onto wax paper. Let cookies set up
for several hours.
*if using orange rind add to butter mixture when boiling. This
does make it a completely different flavor.
Ginger Crinkle Cookies
Kathy luteal found this one, so she can make for our boss,
since he loves ginger cookies. I am not a fan of ginger cookies
and I love these.
Teresa Stephens
ginger crinkles
2/3 cup vegetable oil
1 ¼ cups sugar, separated
1 egg
¼ cup fancy molasses
1 ¾ cups flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
in a bowl whisk the oil and 1 cup of sugar, then Wisk in egg
until smooth. Finally whisk in molasses. Mix in remaining
ingredients until you have a moist dough.
roll dough into balls, then roll the balls into remaining
sugar.
grease cookie sheets, these cookies will flatten so leave some
room in between cookies.
bake at 375 degrees for 6-7 minutes. If you like a more crispy
cookie bake 8-10 minutes.
since he loves ginger cookies. I am not a fan of ginger cookies
and I love these.
Teresa Stephens
ginger crinkles
2/3 cup vegetable oil
1 ¼ cups sugar, separated
1 egg
¼ cup fancy molasses
1 ¾ cups flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
in a bowl whisk the oil and 1 cup of sugar, then Wisk in egg
until smooth. Finally whisk in molasses. Mix in remaining
ingredients until you have a moist dough.
roll dough into balls, then roll the balls into remaining
sugar.
grease cookie sheets, these cookies will flatten so leave some
room in between cookies.
bake at 375 degrees for 6-7 minutes. If you like a more crispy
cookie bake 8-10 minutes.
Farmers Breakfast
My dad’s favorite dish at sunrise. After spending an arm and a
leg for this, my mom decided she could make this at home. And
since then i think they eat it several times a week.
Teresa Stephens
farmers breakfast
ground sausage, links (chopped), or bacon (crumbled)
onions, chopped
green peppers, chopped
mushrooms, sliced
hash browns
eggs
shredded cheese
salt
black pepper
salsa (optional)
brown meat on a skillet, when done add veggies and hash
browns. Cook until the veggies are done. Make a hollow in the
mix for as many eggs you are going to use, then add the eggs.
cover and cook until eggs are almost done. Add cheese, then
cook until the cheese is melted. Add salt and pepper if desired.
add salsa on top if you like it spicier.
leg for this, my mom decided she could make this at home. And
since then i think they eat it several times a week.
Teresa Stephens
farmers breakfast
ground sausage, links (chopped), or bacon (crumbled)
onions, chopped
green peppers, chopped
mushrooms, sliced
hash browns
eggs
shredded cheese
salt
black pepper
salsa (optional)
brown meat on a skillet, when done add veggies and hash
browns. Cook until the veggies are done. Make a hollow in the
mix for as many eggs you are going to use, then add the eggs.
cover and cook until eggs are almost done. Add cheese, then
cook until the cheese is melted. Add salt and pepper if desired.
add salsa on top if you like it spicier.
Chocolate Crinkles
This one comes from my cousin Melanie Ripley. It was passed
down from her mom Aunt Tonia.
Teresa Stephens
chocolate crinkles
2 cups sugar
½ cup oil
12 tablespoons cocoa
2 tablespoons butter
2 tablespoons margarine
2 teaspoons vanilla
4 eggs
2-2 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup powdered sugar
mix wet ingredients, then add all remaining except powdered
sugar.
refrigerate several hours or overnight. (A must to thicken
dough.)
drop teaspoonful into powdered sugar and roll until coated
ball.
use a greased cookie sheet, and place dough 2 inches apart.
bake at 350 degrees for 10-12 minutes.
down from her mom Aunt Tonia.
Teresa Stephens
chocolate crinkles
2 cups sugar
½ cup oil
12 tablespoons cocoa
2 tablespoons butter
2 tablespoons margarine
2 teaspoons vanilla
4 eggs
2-2 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup powdered sugar
mix wet ingredients, then add all remaining except powdered
sugar.
refrigerate several hours or overnight. (A must to thicken
dough.)
drop teaspoonful into powdered sugar and roll until coated
ball.
use a greased cookie sheet, and place dough 2 inches apart.
bake at 350 degrees for 10-12 minutes.
Carmel Sticky Buns
This one comes from Pillsbury biscuits.
Teresa Stephens
caramel sticky buns
buns:
1 ½ tablespoon butter, melted
1/3 cup sugar
½ teaspoon cinnamon
1 can biscuits
topping:
¼ cup butter, melted
¼ cup brown sugar
2 tablespoon light corn syrup
¼ cup pecans, chopped
in an 8 inch round pan place ¼ cup melted butter, brown sugar,
and corn syrup. Blend well. Add pecans.
in a bowl place 1 ½ tablespoons of melted butter and in
another bowl mix sugar and cinnamon.
dip biscuits into butter then sugar mixture. Arrange on top of
Carmel mixture.
bake at 375 degrees for 18-22 minutes or until golden brown.
cool for 2 minutes, then flip upside down onto a plate, drizzle
remaining Carmel over biscuits.
can add with pecans or instead coconut, other nuts, rice
Krispy, apples, or raisins.
Teresa Stephens
caramel sticky buns
buns:
1 ½ tablespoon butter, melted
1/3 cup sugar
½ teaspoon cinnamon
1 can biscuits
topping:
¼ cup butter, melted
¼ cup brown sugar
2 tablespoon light corn syrup
¼ cup pecans, chopped
in an 8 inch round pan place ¼ cup melted butter, brown sugar,
and corn syrup. Blend well. Add pecans.
in a bowl place 1 ½ tablespoons of melted butter and in
another bowl mix sugar and cinnamon.
dip biscuits into butter then sugar mixture. Arrange on top of
Carmel mixture.
bake at 375 degrees for 18-22 minutes or until golden brown.
cool for 2 minutes, then flip upside down onto a plate, drizzle
remaining Carmel over biscuits.
can add with pecans or instead coconut, other nuts, rice
Krispy, apples, or raisins.
Busy Day Coffee Cake
This one I got from my cousin Cari Newman when we were kids.
I thought she was such a good cook then. She probably got the
recipe from the biscuits.
Teresa Stephens
¼ cup margarine
½ cup brown sugar
¾ teaspoon cinnamon
1 tablespoon water
¼ cup rice krispies
1 tube oven ready biscuits
cut biscuits into fourths and set aside.
melt butter in a small sauce pan over medium heat. Stir in
brown sugar, cinnamon, and water. When all is melted add
rice krispies. Place biscuits in the sauce and cook well. Remove
from heat.
add mix to an 8 inch baking dish.
bake at 375 degrees for 12-15 minutes or until golden brown.
I thought she was such a good cook then. She probably got the
recipe from the biscuits.
Teresa Stephens
¼ cup margarine
½ cup brown sugar
¾ teaspoon cinnamon
1 tablespoon water
¼ cup rice krispies
1 tube oven ready biscuits
cut biscuits into fourths and set aside.
melt butter in a small sauce pan over medium heat. Stir in
brown sugar, cinnamon, and water. When all is melted add
rice krispies. Place biscuits in the sauce and cook well. Remove
from heat.
add mix to an 8 inch baking dish.
bake at 375 degrees for 12-15 minutes or until golden brown.
Bisquick Cinnamon Rolls
My favorite as a kid and lots quicker to make than the kind
you have to wait for the rolls to rise.
Teresa Stephens
bisquick cinnamon rolls
2 cup bisquick
½ cup milk
butter or margarine
brown sugar
cinnamon
mix bisquick and milk together until it forms a ball. Roll out
for about 25 times more.
roll flat into a rectangle shape. Spread a thin layer of
butter over entire surface, leaving a small edge. Then add
brown sugar over for another layer about 1/8 inch, sprinkle
the cinnamon on top.
roll up and seal edges, cut into ½-1 inch sections. Lay flat on
a cookie sheet. I like to add parchment paper on the cookie
sheet first then the brown sugar won’t spread as much when
cooking.
Bake at 400 degrees for 10-15 minutes or until golden brown.
you have to wait for the rolls to rise.
Teresa Stephens
bisquick cinnamon rolls
2 cup bisquick
½ cup milk
butter or margarine
brown sugar
cinnamon
mix bisquick and milk together until it forms a ball. Roll out
for about 25 times more.
roll flat into a rectangle shape. Spread a thin layer of
butter over entire surface, leaving a small edge. Then add
brown sugar over for another layer about 1/8 inch, sprinkle
the cinnamon on top.
roll up and seal edges, cut into ½-1 inch sections. Lay flat on
a cookie sheet. I like to add parchment paper on the cookie
sheet first then the brown sugar won’t spread as much when
cooking.
Bake at 400 degrees for 10-15 minutes or until golden brown.
Scones
My mom use to make these as a special treat for us on Sundays.
basically it is just fried bread. She use to make homemade
dough but has since discovered Rhodes rolls.
Teresa Stephens
scones
Rhodes rolls
canola oil
jams, jellies, honey, or powder sugar (optional)
defrost rolls and spread flat until the dough is about a ½
thick or less.
heat up oil in a skillet or wok.
add the dough to oil and fry until golden brown. Flip and fry
other side.
when done place on paper towels to soak up the excess oil.
put on whatever kind of topping desired such as jams, jellies,
honey, or powder sugar.
basically it is just fried bread. She use to make homemade
dough but has since discovered Rhodes rolls.
Teresa Stephens
scones
Rhodes rolls
canola oil
jams, jellies, honey, or powder sugar (optional)
defrost rolls and spread flat until the dough is about a ½
thick or less.
heat up oil in a skillet or wok.
add the dough to oil and fry until golden brown. Flip and fry
other side.
when done place on paper towels to soak up the excess oil.
put on whatever kind of topping desired such as jams, jellies,
honey, or powder sugar.
Thursday, August 25, 2011
Chicken Supreme
by Carol Burtlow
I have often made this and just baked it without the overnight refrigeration.
2 c. cooked chicken
2 c. raw macaroni
2 cans cream of mushroom soup
2 c. milk
1 onion chopped
1/2 tsp salt
1/4 tsp pepper
1 c. grated cheese
Combine all ingredients except cheese. Put in large casserole. Sprinkle cheese over top. Refrigerate overnight. Bake at 350 degrees for 1 1/2 hours. Yield: 8 servings.
California Salad with Avocado Dressing
By Shelly Kahle
I took this to a church picnic and everyone asked me for the recipe it is yummy!
2 Avocados, peeled and pitted
1 tbsp. lemon juice
1/2 cup mayo
1/4 cup hot pepper sauce
1/8 cup olive oil
1 clove garlic peeled and minced
salt and pepper to taste
1 head romaine torn into bite sized pieces
3 oz. shredded cheddar cheese
2 tomatoes diced
1/2 can black olives chopped
1 cup coarsely crushed Fritos
In a blender or food processor, mix avocados, lemon juice, mayo, hot pepper sauce, olive oil, garlic, and salt and pepper to taste. Process until smooth.
In a large bowl, toss together lettuce, cheese, tomatoes, olives and Fritos. Toss with the avocado dressing mixture just before serving.
Wednesday, August 24, 2011
Chicken Salad
By Shelly Kahle
I have this on a recipe card that says Shelly, Grandma L. recipe or Grandma Largent. It is either written in her handwriting or Grandma Davenports.
3 cups diced cooked chicken
1 cup fresh cooked peas
3 hard cooked eggs
4 small sweet pickles diced
1 tsp onion chopped fine
1 tbsp parsley
1 cup diced celery
Mix with dressing and serve on lettuce. A few pecans may be added.
Shells with Grilled Chicken & Mozzarella
By Shelly Kahle
1 1/2 lbs chicken cutlets
8 oz pasta shells
1 pint cherry or grape tomatoes halved
4 oz fresh mozzarella cubed
1/2 cup fresh parsley chopped
1/2 cup grated parmesan cheese
2 tbsp butter
Cook pasta according to package directions and grill chicken till done and cut into strips. Reserve 1 cup pasta water, drain and return to pot. Add chicken, tomatoes, mozzarella, parsley, parmesan and butter. Toss to combine, add pasta water a little at a time to create a sauce.
Serve and Enjoy!
Skillet Hamburger Stew
By Shelly Kahle
This is a recipe that mom gave me that she got from Grandma Largent.
1 lb ground beef
2 cans of Veg Al drained
1 15 oz can of tomatoes
1 Tbsp minced onion
1 tbsp worcestershire sauce
1 soup can of water
and ketchup there was no amount I just dump some in until it smells good and tastes right
Brown the hamburger and drain, and add rest of ingredients. I add more water sometimes or double the veggies and seasonings add salt and pepper to taste. Bring to a boil, cover and simmer for 8 min. Can sprinkle with shredded cheese if you want.
Tuesday, August 23, 2011
Spinich Deviled Eggs
Found this recipe a long time ago. It is a little sweet.
Teresa Stephens
spinach deviled eggs
12 eggs, boiled
¼ cup mayo
2 tablespoons vinegar
2 tablespoons margarine
1 tablespoon sugar
½ teaspoon black pepper
¼ salt
½ cup frozen spinach, chopped
4 bacon strips, crumbled
unthaw spinach and squeeze dry. slice eggs in half length
wise. remove yolks and set egg whites aside.
in a small bowl mash yolks and stir in mayo, vinegar, butter,
sugar, pepper, salt, spinach, and bacon.
add yolk mixture to a gallon sized bag and cut the corner out
of one side. squeeze yolk mixture into egg white.
Teresa Stephens
spinach deviled eggs
12 eggs, boiled
¼ cup mayo
2 tablespoons vinegar
2 tablespoons margarine
1 tablespoon sugar
½ teaspoon black pepper
¼ salt
½ cup frozen spinach, chopped
4 bacon strips, crumbled
unthaw spinach and squeeze dry. slice eggs in half length
wise. remove yolks and set egg whites aside.
in a small bowl mash yolks and stir in mayo, vinegar, butter,
sugar, pepper, salt, spinach, and bacon.
add yolk mixture to a gallon sized bag and cut the corner out
of one side. squeeze yolk mixture into egg white.
Ranch Beans
Another potluck recipe from Sue Clark in vital stats.
Teresa Stephens
ranch beans
1 pound hamburger, browned
1 can pork and beans
1 can kidney beans, drained and rinsed
1 can lima beans, or butter beans, or garbanzo beans, drained
1 can cut green beans, drained
12 ounces chili sauce
½ cup brown sugar
chopped onions
add ground beef and beans to a crock pot. mix sauce, sugar,
and onions and pour over beans. heat until ready to eat.
Teresa Stephens
ranch beans
1 pound hamburger, browned
1 can pork and beans
1 can kidney beans, drained and rinsed
1 can lima beans, or butter beans, or garbanzo beans, drained
1 can cut green beans, drained
12 ounces chili sauce
½ cup brown sugar
chopped onions
add ground beef and beans to a crock pot. mix sauce, sugar,
and onions and pour over beans. heat until ready to eat.
Pine Cone Dip
This one came from Lony Burtlow.
Teresa Stephens
pine cone dip
3 (8 ounces) boxes of cream cheese
1 cup mayo
5 crispy strips bacon, crumbled
2 green onion
1 teaspoon garlic salt
1 teaspoon dill weed
crushed almonds
put all ingredients together except almonds. put in
refrigerator for a couple of hours to stiffen up. roll into a
log in almonds.
serve with crackers.
Teresa Stephens
pine cone dip
3 (8 ounces) boxes of cream cheese
1 cup mayo
5 crispy strips bacon, crumbled
2 green onion
1 teaspoon garlic salt
1 teaspoon dill weed
crushed almonds
put all ingredients together except almonds. put in
refrigerator for a couple of hours to stiffen up. roll into a
log in almonds.
serve with crackers.
Onion and Bacon Crescent Bites
Got this one from the Pillsbury website.
Teresa Stephens
onion & bacon crescent bites
3 slices bacon, cut into pieces while raw
½ cup onion, chopped
4 ounces cream cheese, softened
1/3 cup shredded cheddar cheese
1 tablespoon fresh parsley, chopped
½ teaspoon paprika
¼ teaspoon flax, crushed
1 can crescent rolls
in a skillet cook bacon for 3 minutes. add onion and cook for
3 to 5 minutes longer or until tender. remove from heat and
drain.
in a small bowl stir cream cheese until smooth. add bacon
mixture, cheddar cheese, parsley, paprika, and flax. mix well.
set aside.
unroll dough, separate into 4 rectangles, then press
perforations to seal.
Teresa Stephens
onion & bacon crescent bites
3 slices bacon, cut into pieces while raw
½ cup onion, chopped
4 ounces cream cheese, softened
1/3 cup shredded cheddar cheese
1 tablespoon fresh parsley, chopped
½ teaspoon paprika
¼ teaspoon flax, crushed
1 can crescent rolls
in a skillet cook bacon for 3 minutes. add onion and cook for
3 to 5 minutes longer or until tender. remove from heat and
drain.
in a small bowl stir cream cheese until smooth. add bacon
mixture, cheddar cheese, parsley, paprika, and flax. mix well.
set aside.
unroll dough, separate into 4 rectangles, then press
perforations to seal.
Many Way Meatballs
This is one my mom made a lot when i was a kid.
Teresa Stephens
many way meatballs
1 pound ground beef
¼ cup dried bread crumbs
½ cup chopped onions
1 egg, slightly beaten
¼ teaspoon salt
1 can cream of mushroom soup
½ cup water
2 tablespoons chopped parsley
mix beef, bread crumbs, onion, egg, and salt. shape into
meatballs. in a skillet on medium heat, brown meatballs until
done. pour off drippings from meat balls.
in a bowl mix soup, water and parsley together. pour over
meatballs and cook on low until heated through. stirring
occasionally.
this is good over mashed potatoes.
spoon ¼ of bacon mixture onto each rectangle. spread to
within ½ inch form 1 long side. roll up each rectangle, press
edge to seal. cut into 8 slices and place on a greased cookie
sheet.
bake at 375 degrees for 15-20 minutes or until golden brown.
Teresa Stephens
many way meatballs
1 pound ground beef
¼ cup dried bread crumbs
½ cup chopped onions
1 egg, slightly beaten
¼ teaspoon salt
1 can cream of mushroom soup
½ cup water
2 tablespoons chopped parsley
mix beef, bread crumbs, onion, egg, and salt. shape into
meatballs. in a skillet on medium heat, brown meatballs until
done. pour off drippings from meat balls.
in a bowl mix soup, water and parsley together. pour over
meatballs and cook on low until heated through. stirring
occasionally.
this is good over mashed potatoes.
spoon ¼ of bacon mixture onto each rectangle. spread to
within ½ inch form 1 long side. roll up each rectangle, press
edge to seal. cut into 8 slices and place on a greased cookie
sheet.
bake at 375 degrees for 15-20 minutes or until golden brown.
Jalapeno Poppers
Shelly Kahle made this and i enjoyed them enough to write up a
recipe.
Teresa Stephens
jalapeño poppers
10-15 jalapeno peppers
water
1 package cream cheese, softened
1 pound bacon
cut in half length wise and deseed peppers use gloves so not to
burn hands.
soak pepper in water overnight, this will prevent peppers from
tasting so hot.
fill peppers with cream cheese and wrap in bacon.
cook per bacon specifications or
bake at 350 degrees for 15-20 minutes or until bacon is crisp.
recipe.
Teresa Stephens
jalapeño poppers
10-15 jalapeno peppers
water
1 package cream cheese, softened
1 pound bacon
cut in half length wise and deseed peppers use gloves so not to
burn hands.
soak pepper in water overnight, this will prevent peppers from
tasting so hot.
fill peppers with cream cheese and wrap in bacon.
cook per bacon specifications or
bake at 350 degrees for 15-20 minutes or until bacon is crisp.
Crunchy Spiced Nuts
This recipe was one I got from the Idaho press tribune. when I
was on a low carb diet I used to make this a lot, using Splenda.
Teresa Stephens
crunchy spiced nuts
1 large egg white
1 tablespoon water
1 teaspoon salt
4 cups mixed nuts
½ cup sugar or Splenda
2 teaspoons ground cinnamon
grease cookie sheet.
whisk egg whites, white, and salt in a large bowl. add nuts and
toss to coat. drain in a colander for 4-5 minutes.
mix together sugar and cinnamon. toss nuts in mixture.
spread nuts on cookie sheet and bake until dry and crisp.
bake at 300 degrees for 30-40 minutes, rotating halfway
through baking time.
cool and break apart and serve.
will store up to 3 weeks in an airtight container.
was on a low carb diet I used to make this a lot, using Splenda.
Teresa Stephens
crunchy spiced nuts
1 large egg white
1 tablespoon water
1 teaspoon salt
4 cups mixed nuts
½ cup sugar or Splenda
2 teaspoons ground cinnamon
grease cookie sheet.
whisk egg whites, white, and salt in a large bowl. add nuts and
toss to coat. drain in a colander for 4-5 minutes.
mix together sugar and cinnamon. toss nuts in mixture.
spread nuts on cookie sheet and bake until dry and crisp.
bake at 300 degrees for 30-40 minutes, rotating halfway
through baking time.
cool and break apart and serve.
will store up to 3 weeks in an airtight container.
Tortilla Pinwheels
This one is not my favorite, but it is good. It goes over good for
potlucks
Teresa Stephens
tortilla pinwheels
1 cup sour cream
8 ounces cream cheese, softened
1 (4 ¼ ounces) can chopped olives (optional)
1 (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese
½ cup chopped green onions
garlic powder
seasoned salt
5 flour tortilla
in a mixing bowl mix first 8 ingredients until blended. spread
over the tortillas and roll up tightly. wrap in plastic and
refrigerate for several hours. cut into ½ slices.
serve with salsa if desired.
potlucks
Teresa Stephens
tortilla pinwheels
1 cup sour cream
8 ounces cream cheese, softened
1 (4 ¼ ounces) can chopped olives (optional)
1 (4 ounces) chopped green chilies, drained
1 cup shredded cheddar cheese
½ cup chopped green onions
garlic powder
seasoned salt
5 flour tortilla
in a mixing bowl mix first 8 ingredients until blended. spread
over the tortillas and roll up tightly. wrap in plastic and
refrigerate for several hours. cut into ½ slices.
serve with salsa if desired.
Pepsi Chicken Wings
This recipe came from Larae at bunko. i just fell in love and
had to have the recipe.
Teresa Stephens
Pepsi chicken wings
chicken wings
flour
lawery’s
egg
milk
Pepsi or sprite
bq sauce
salt
black pepper
ground garlic
canola oil
heat ½ inch of oil on medium heat in a skillet or wok.
mix flour and lawery’s in shallow dish, mix milk and eggs in
another shallow dish. dip chicken in flour mix, then egg mix,
then flour mix again. add chicken to oil and brown all side.
place cooked chicken in a 9”x13” baking pan. pour bq sauce over
had to have the recipe.
Teresa Stephens
Pepsi chicken wings
chicken wings
flour
lawery’s
egg
milk
Pepsi or sprite
bq sauce
salt
black pepper
ground garlic
canola oil
heat ½ inch of oil on medium heat in a skillet or wok.
mix flour and lawery’s in shallow dish, mix milk and eggs in
another shallow dish. dip chicken in flour mix, then egg mix,
then flour mix again. add chicken to oil and brown all side.
place cooked chicken in a 9”x13” baking pan. pour bq sauce over
Fried Chicken and Gizzards
I learn how to make fried chicken from Carl Stephens, which he
learned from his grandma Bonnie Stephens.
Teresa Stephens
fried chicken & gizzards
chicken bone in or boneless
gizzards
flour
Lawry’s
salt
black pepper
canola oil
eggs, optional
heat oil in skillet or a wok on medium heat.
wash chicken with water and drain. add seasonings then dip
chicken and gizzards in flour. if you would like a crispier out
side dip chicken in egg first then flour.
add the chicken and gizzards to oil. cook until chicken is
done, the longer you cook it the better it gets. at the end
crank the heat up on the oil to crisp the chicken up, until
desired crispiness.
chicken gravy
drippings
flour
milk
salt
black pepper
take the drippings from the chicken, keep it on medium heat.
add flour, milk, salt and pepper to drippings while whisk it
with a fork. it will start to thicken up. just keep adding milk
and flour till you get the amount and consistency desired.
learned from his grandma Bonnie Stephens.
Teresa Stephens
fried chicken & gizzards
chicken bone in or boneless
gizzards
flour
Lawry’s
salt
black pepper
canola oil
eggs, optional
heat oil in skillet or a wok on medium heat.
wash chicken with water and drain. add seasonings then dip
chicken and gizzards in flour. if you would like a crispier out
side dip chicken in egg first then flour.
add the chicken and gizzards to oil. cook until chicken is
done, the longer you cook it the better it gets. at the end
crank the heat up on the oil to crisp the chicken up, until
desired crispiness.
chicken gravy
drippings
flour
milk
salt
black pepper
take the drippings from the chicken, keep it on medium heat.
add flour, milk, salt and pepper to drippings while whisk it
with a fork. it will start to thicken up. just keep adding milk
and flour till you get the amount and consistency desired.
Chicken Tetrazzini
Don’t remember where I found this since it has been in my recipe
box for a long time.
Teresa Stephens
chicken tetrazzini
¼ cup butter or margarine
2 cup fresh mushrooms, sliced
¼ cup flour
2 cups chicken broth
¾-1 cup half and half
1 tablespoon parsley
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon black pepper
¾ cup parmesan cheese
2-3 cups chicken, cooked & cubed
8 ounces cooked spaghetti noodles
in a large skillet melt butter over medium heat. sauté
mushrooms until tender. stir in flour, and gradually add the
broth. stirring consistently until boils.
remove from heat and stir in cream, parsley, salt, nutmeg, and
pepper. fold in chicken and spaghetti. put in a 9”x13” baking
pan. sprinkle with parmesan
bake at 350 degrees for 30 minutes or until bubbly.
chicken evenly. then pour Pepsi over bq sauce.
cover and bake at 350 degrees for one hour, removing cover 30-
40 minutes into baking. leave chicken in oven until the sauces
start to condense.
box for a long time.
Teresa Stephens
chicken tetrazzini
¼ cup butter or margarine
2 cup fresh mushrooms, sliced
¼ cup flour
2 cups chicken broth
¾-1 cup half and half
1 tablespoon parsley
1 teaspoon salt
¼ teaspoon nutmeg
¼ teaspoon black pepper
¾ cup parmesan cheese
2-3 cups chicken, cooked & cubed
8 ounces cooked spaghetti noodles
in a large skillet melt butter over medium heat. sauté
mushrooms until tender. stir in flour, and gradually add the
broth. stirring consistently until boils.
remove from heat and stir in cream, parsley, salt, nutmeg, and
pepper. fold in chicken and spaghetti. put in a 9”x13” baking
pan. sprinkle with parmesan
bake at 350 degrees for 30 minutes or until bubbly.
chicken evenly. then pour Pepsi over bq sauce.
cover and bake at 350 degrees for one hour, removing cover 30-
40 minutes into baking. leave chicken in oven until the sauces
start to condense.
Zucchini Linguini with Chicken
What do you do with all the zucchini when it starts to grow
and grow. Go searching for recipes.
Teresa Stephens
zucchini linguini with chicken
8-12 ounces linguini noodles
4 small or 2 medium zucchini’s, chopped
salt
½ teaspoon red pepper flakes
2 tablespoons parsley
1-2 cups whole milk
black pepper
2 garlic cloves, minced
½ cup olive oil
½ cup fresh parmesan cheese
1 pound chicken
Lawry’s
cook noodles according to package. cut chicken into bite size
pieces and sprinkle with Lawry’s seasoning.
in a large skillet or wok heat oil on medium and cook chicken
until no longer pink. add zucchini and garlic until tender
crisp. add milk and let it cook down ½ way. toss noodles,
cheeses and parsley to chicken mixture. allow to heat
through and blend flavors.
and grow. Go searching for recipes.
Teresa Stephens
zucchini linguini with chicken
8-12 ounces linguini noodles
4 small or 2 medium zucchini’s, chopped
salt
½ teaspoon red pepper flakes
2 tablespoons parsley
1-2 cups whole milk
black pepper
2 garlic cloves, minced
½ cup olive oil
½ cup fresh parmesan cheese
1 pound chicken
Lawry’s
cook noodles according to package. cut chicken into bite size
pieces and sprinkle with Lawry’s seasoning.
in a large skillet or wok heat oil on medium and cook chicken
until no longer pink. add zucchini and garlic until tender
crisp. add milk and let it cook down ½ way. toss noodles,
cheeses and parsley to chicken mixture. allow to heat
through and blend flavors.
Three Cheese Chicken Bake
Not sure where I found this but it’s good.
Teresa Stephens
three cheese chicken bake
½ cup onion, chopped
½ cup green peppers, chopped
3 tablespoons butter
1 can cream of mushroom chicken
1 (8 ounce) can of mushrooms
½ teaspoon of basil
2 cups of macaroni noodles, cooked and drained
3 cups chicken, cooked and shredded or chopped
2 cup cottage cheese
1 cup cheddar cheese, shredded
½ cup fresh parmesan cheese, grated
in a skillet sauté onions, green peppers and mushrooms in
butter until tender. remove from heat. in a large bowl
combine noodles, chicken, cheese, soup, and basil mix well.
transfer to a greased 9”x13” baking dish.
bake at 350 degrees for 45-55 minutes or until bubbly.
Teresa Stephens
three cheese chicken bake
½ cup onion, chopped
½ cup green peppers, chopped
3 tablespoons butter
1 can cream of mushroom chicken
1 (8 ounce) can of mushrooms
½ teaspoon of basil
2 cups of macaroni noodles, cooked and drained
3 cups chicken, cooked and shredded or chopped
2 cup cottage cheese
1 cup cheddar cheese, shredded
½ cup fresh parmesan cheese, grated
in a skillet sauté onions, green peppers and mushrooms in
butter until tender. remove from heat. in a large bowl
combine noodles, chicken, cheese, soup, and basil mix well.
transfer to a greased 9”x13” baking dish.
bake at 350 degrees for 45-55 minutes or until bubbly.
Poor Man's Pecan Pie
By Amanda Campbell
You know sometimes when you want a pie but the Pecans are so expensive. Well here is your answer. I make this all the time and you never miss the pecans!!! Good.
Ingredients
1 recipe pastry for a 9 inch single crust pie
4 eggs
1/2 cup butter, melted
1 cup dark corn syrup
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup rolled oats
Directions
1.Beat the eggs. Stir in melted butter, syrup, sugar, salt, and vanilla. Mix thoroughly. Stir in oats. Pour filling into crust.
2.Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
You know sometimes when you want a pie but the Pecans are so expensive. Well here is your answer. I make this all the time and you never miss the pecans!!! Good.
Ingredients
1 recipe pastry for a 9 inch single crust pie
4 eggs
1/2 cup butter, melted
1 cup dark corn syrup
1 cup white sugar
1 teaspoon vanilla extract
1 pinch salt
1 cup rolled oats
Directions
1.Beat the eggs. Stir in melted butter, syrup, sugar, salt, and vanilla. Mix thoroughly. Stir in oats. Pour filling into crust.
2.Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes.
Gulab Jamun
By Amanda Campbell
This is an Indian desert recipe and we LOVE THEM!!!!!! Worth the work to make but ohhh so wonderful.
Ingredients
1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon golden raisins (optional)
1 pinch ground cardamom
1 quart vegetable oil for deep frying
1 1/4 cups white sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamom
Directions
1.In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2.In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3.Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4.Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill. We like them hot.
This is an Indian desert recipe and we LOVE THEM!!!!!! Worth the work to make but ohhh so wonderful.
Ingredients
1 cup dry milk powder
3 tablespoons all-purpose flour
2 tablespoons ghee (clarified butter), melted
1/2 teaspoon baking powder
1/2 cup warm milk
1 tablespoon chopped almonds (optional)
1 tablespoon chopped pistachio nuts (optional)
1 tablespoon golden raisins (optional)
1 pinch ground cardamom
1 quart vegetable oil for deep frying
1 1/4 cups white sugar
7 fluid ounces water
1 teaspoon rose water
1 pinch ground cardamom
Directions
1.In a large bowl, stir together the milk powder, flour, baking powder, and cardamom. Stir in the almonds, pistachios and golden raisins. Mix in the melted ghee, then pour in the milk, and continue to mix until well blended. Cover and let rest for 20 minutes.
2.In a large skillet, stir together the sugar, water, rose water and a pinch of cardamom. Bring to a boil, and simmer for just a minute. Set aside.
3.Fill a large heavy skillet halfway with oil. Heat over medium heat for at least 5 minutes. Knead the dough, and form into about 20 small balls. Reduce the heat of the oil to low, and fry the balls in one or two batches. After about 5 minutes, they will start to float, and expand to twice their original size, but the color will not change much. After the jamun float, increase the heat to medium, and turn them frequently until light golden. Remove from the oil to paper towels using a slotted spoon, and allow to cool. Drain on paper towels and allow to cool slightly.
4.Place the balls into the skillet with the syrup. Simmer over medium heat for about 5 minutes, squeezing them gently to soak up the syrup. Serve immediately, or chill. We like them hot.
Mary's Spinach Salad
By Denice Campbell
2 bags spinach leaves
4 granny smith apples peeled and diced
6-8 slices of bacon cooked and chopped
1/2 to 1 cup sliced almonds
1/2-1 cup grated parmesan cheese
Toss all of ingredients together. Just before serving drizzle with dressing of:
6 TB cider vinegar
2/3 cup canola oil
1/2 cup sugar
1/4 tea salt
1/4 purple onion chopped
Mix in a food processor
2 bags spinach leaves
4 granny smith apples peeled and diced
6-8 slices of bacon cooked and chopped
1/2 to 1 cup sliced almonds
1/2-1 cup grated parmesan cheese
Toss all of ingredients together. Just before serving drizzle with dressing of:
6 TB cider vinegar
2/3 cup canola oil
1/2 cup sugar
1/4 tea salt
1/4 purple onion chopped
Mix in a food processor
Summer Fresh Peach Pie
By Denice Campbell
Prepare a graham cracker crust
In a saucepan mix:
1 cup sugar
5 tB corn starch
1/2 tsp salt
Stir over med heat, add 2 cups pineapple juice
Cook until it comes to a boil, remove from heat and stir in 1 TB butter.
Fill pie crust with fresh sliced peaches. Spoon filling over peaches and put in a fridge for several hours. Serve with cool whip. YUMM
Prepare a graham cracker crust
In a saucepan mix:
1 cup sugar
5 tB corn starch
1/2 tsp salt
Stir over med heat, add 2 cups pineapple juice
Cook until it comes to a boil, remove from heat and stir in 1 TB butter.
Fill pie crust with fresh sliced peaches. Spoon filling over peaches and put in a fridge for several hours. Serve with cool whip. YUMM
Chicago Meat Loaf
By Denice Campbell
2/3 cup dried bread crumbs (plain or Italian) let stand 5 min in 1 cup milk
Combine with
2 pounds lean hamburger
2 eggs
1/4 cup shredded onion
1 tsp salt
1/2 tsp pepper
Mix together and form in to an oval about 1 inch thick on a baking sheet with sides.
Cover with sauce:
1/2 cup brown sugar
1 cup ketchup
1/2 tsp nutmeg
2 tsp mustard
Bake 350 degrees for 45 min or until done.
2/3 cup dried bread crumbs (plain or Italian) let stand 5 min in 1 cup milk
Combine with
2 pounds lean hamburger
2 eggs
1/4 cup shredded onion
1 tsp salt
1/2 tsp pepper
Mix together and form in to an oval about 1 inch thick on a baking sheet with sides.
Cover with sauce:
1/2 cup brown sugar
1 cup ketchup
1/2 tsp nutmeg
2 tsp mustard
Bake 350 degrees for 45 min or until done.
Calico Beans
By Denice Campbell
1/2 lb. hamburger
1/2 pound of bacon
1 onion chopped
1/2 cup ketchup
1 tea salt
2 tea mustard
4 tsp vinegar
1/2 cup brown sugar
2 15oz cans of pork and beans
1 15oz can garbanzo beans
1 15 oz. can of kidney beans
1 10 oz. pkg thawed lima beans
Cook meat, bacon, and onion. Drain stir in remaining ingredients and bake 350 degrees for 1 hour.
1/2 lb. hamburger
1/2 pound of bacon
1 onion chopped
1/2 cup ketchup
1 tea salt
2 tea mustard
4 tsp vinegar
1/2 cup brown sugar
2 15oz cans of pork and beans
1 15oz can garbanzo beans
1 15 oz. can of kidney beans
1 10 oz. pkg thawed lima beans
Cook meat, bacon, and onion. Drain stir in remaining ingredients and bake 350 degrees for 1 hour.
Grandma Delphine's Chicken Casserole
By her daughter Denice Campbell
1 chicken, cooked and cut up (or three chicken breasts)...save the stock
2 cups diced celery
2 cups diced carrots
1 onion diced
1 lb. ground sausage like Jimmy Dean
1 TB Sage
1 loaf of white bread for stuffing
1 can cream of chicken soup
1 1/2 cups crushed corn flakes
S & P
Cook the sausage and onion together in a frying pan. Mix in a large bowl with the loaf of bread, torn to pieces. Add sage and enough stock to moisten. Add more sage to taste. Set aside as one layer of the casserole.
Cook the celery and carrots in salted water and drain. Set aside as another casserole layer.
The third layer is the cubed chicken.
In a buttered casserole dish, layer the stuffing, veggies, chicken, stuffing, veggies and chicken till you reach the top. Spread the can of cream of chicken soup over the top.
Cover and bake 350 degrees often until heated through about 45 min. (If desired, you can make gravy out of another can of cream of chicken soup and evaporated milk to serve with the casserole.
1 chicken, cooked and cut up (or three chicken breasts)...save the stock
2 cups diced celery
2 cups diced carrots
1 onion diced
1 lb. ground sausage like Jimmy Dean
1 TB Sage
1 loaf of white bread for stuffing
1 can cream of chicken soup
1 1/2 cups crushed corn flakes
S & P
Cook the sausage and onion together in a frying pan. Mix in a large bowl with the loaf of bread, torn to pieces. Add sage and enough stock to moisten. Add more sage to taste. Set aside as one layer of the casserole.
Cook the celery and carrots in salted water and drain. Set aside as another casserole layer.
The third layer is the cubed chicken.
In a buttered casserole dish, layer the stuffing, veggies, chicken, stuffing, veggies and chicken till you reach the top. Spread the can of cream of chicken soup over the top.
Cover and bake 350 degrees often until heated through about 45 min. (If desired, you can make gravy out of another can of cream of chicken soup and evaporated milk to serve with the casserole.
Thursday, August 18, 2011
Sauces Continued..........
DISHES USING WHITE SAUCE AS A BASE:
Bacon Gravy over Boiled Potatoes- slice bacon in thin pieces, fry and set aside, use drippings for fat in white sauce, add bacon bits back in when sauce has thickened.
Sausage Gravy over Baking Powder Biscuits- add browned sausage and maybe some onion.
Welsh Rarebit- white sauce or cheese sauce over toast.
Buck Rarebit- white sauce over toast and egg.
Macaroni and Cheese- add your choice of cheeses, cooked macaroni and serve as is or top with buttered bread crumbs and bake 20-30 min.
Creamed Peas and Baby Red Potatoes- just add some cooked peas and baby potatoes…it’s to die for!
Chicken Pot Pie- add cooked veggies, cubed cooked chicken and pour into a pie shell, add pastry top and bake.
Chicken a la King- add sautéed onions and green peppers, cubed cooked chicken and pimentos and serve over rice.
Chocolate Gravy over Biscuits- a southern breakfast favorite, add sugar and cocoa.
Potato Soup- add potatoes, carrots, onion, and cheese whiz.
Chowders- corn chowder, clam chowder, etc.
Beef Stroganoff- brown beef slices or hamburger and onion, remove from pan and use drippings to make the sauce, return beef and add some sour cream. May use beef stock for part of the liquid. May also add mushrooms.
Swiss Steak- tenderize round steak pieces by pounding in flour, brown in oil, remove browned meat and use drippings to make sauce, return steak, simmer. Serve over noodles.
Enchiladas- add sour cream and green chilies, maybe some cilantro, chopped olives or whatever you like to white sauce. Mix in some cubed cooked chicken into part of this sauce and place a small amount in center of each flour tortilla, roll, and place side by side in baking dish. Pour remaining sauce over the top and bake.
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer.
Thickening Power Of Flour Or Corn-Starch
This is one of the most important things for a good cook to know. If the cook can tell how much flour or corn-starch to use to make sauces or pastes of any desired thickness, and knows how to mix and cook these sauces and pastes to make them smooth, velvety and fine in flavor, he or she has learned one of the hardest cooking lessons and is in possession of information that will help in making a great variety of dishes.
With Each Cup Of Liquid:
1/2 tablespoon flour or Makes a very thin sauce, which may be used in making thin cream soups.
1/2 teaspoon corn-starch
1 tablespoon flour or Makes a thin sauce, which may be used in making cream soups of aver-age thickness.
1 teaspoon corn-starch
2 tablespoons flour or Makes a medium sauce, which may be used for creamed meats or vegetables, scalloped dishes, gravies or other sauces where a medium thickness is desired. It has about the thickness of heavy cream.
2 teaspoons corn-starch
3 tablespoons flour or Makes a thick sauce, which may be used for creamed meats or vegetables, scalloped dishes, gravies or sauces where a thick sauce is desired. A sauce containing this amount of flour has considerable body and spreads rather than runs.
1 tablespoon corn-starch
4 tablespoons flour or Makes a paste when cold. This sauce may be used in making mixtures for croquettes, soufflés, blanc mange’s and similar puddings.
4 teaspoons corn-starch
When the Liquid Used is Milk, use a little more milk or a little less starch than for a water sauce, because milk already contains about 12 per cent, solids.
When the Liquid Used is Acid, as vinegar, a fruit-juice or tomatoes, the hot acid acts on the starch and gradually changes it, just as dry heat does, to dextrin. Dextrin has not the thickening power of starch. Therefore, when an acid liquid is to be thickened, more of the thickening agent may be needed, and the time for cooking may be shortened. No statement can be made as to exact differences because acids differ greatly in strength.
Corn-starch Requires Longer Cooking Than Flour, and a quickly cooked corn-starch mixture always has a raw taste.
If a Sauce is Too Thick, it can be thinned without trouble by adding more liquid.
If a Sauce is Too Thin, it must be thickened by adding more of the thickening agent and by recooking it. A starchy sauce or a cream soup is always thinner when hot than when cold. Even the amount of cooling which occurs in transferring a starchy sauce, gravy or soup from the cooking utensil to the serving dish perceptibly thickens it. This must be taken into account in making creamed dishes of various kinds.
If a Sauce is Lumpy, because proper precautions have not been taken in mixing and cooking the thickening agent with the liquid, the sauce should be strained; but such a sauce never has the creamy, smooth texture of a well-made one.
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer.
Methods Of Combining Flour Or Corn-Starch With Liquids
When Little or No Fat is Used - Heat three-fourths of the liquid. Stir the remainder of the liquid gradually into the thickening agent. If sugar is used it may be mixed with the thickening agent before the liquid is stirred in or added to the sauce after the thickening is completed. Stir into the thickening agent at first only enough of the cold liquid to make a thick batter. Beat this batter until smooth and free from lumps, then add the rest of the cold liquid. The mixture should be about as thick as medium cream. Beat this gradually into the hot liquid and cook, stirring constantly, until the mixture is thickened. If fat is used, it may be added at this time. After thickening, the sauce may be cooked in a covered double boiler with occasional stirring.
When Amount of Fat Equals or Exceeds Amount of Thickening Agent - Melt the fat, add the flour or corn-starch and cook, stirring constantly, until thoroughly blended. This is called a roux. Stir in the liquid, a little at first, then immediately enough to thin the roux perceptibly and finally the remainder. Cook, stirring constantly, until thick. Complete cooking in a double boiler, stirring occasionally.
Or
Heat the liquid; cream together the fat and thickening agent; add this modification of roux to the hot liquid and stir constantly while the fat melts and the particles of flour or cornstarch are being spread through the liquid and cooked. Complete cooking in a double boiler, stirring occasionally.
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer.
Dishes That Have A Sauce Foundation
A variety of dishes can be made by a person who is familiar with the thickening power of flour and corn-starch and with methods of combining them into sauces. There are two foundation sauces:
A White Sauce is one made from milk or white stock or part of each, thickened with plain flour or corn-starch.
A Brown Sauce is one made from milk or water or brown stock and thickened with browned flour or part browned and part plain flour or corn-starch.
The following typical dishes have a sauce foundation:
Cheese Sauce - To each cup white sauce of desired consistency, add 1/4 cup shaved, grated or crumbled cheese and stir until cheese is melted.
Cream Soups, Purees and Bisques - To each cup of very thin or thin white sauce, add 2 cups of vegetable, meat or fish pulp.
Creamed Dishes - To each cup of medium or medium to thick white sauce, add 1 to 1 1/2 cups vegetables, meat, fish or hard-cooked eggs cut in pieces.
Scalloped Dishes - To each cup of medium to thick white sauce, add 1 to 2 cups cooked vegetables, meat, fish, hard-cooked eggs, cooked macaroni or rice; put into a baking dish, sprinkle with buttered crumbs and bake until brown.
Croquette Mixtures - The foundation of most croquettes is white sauce or brown sauce. When this type of croquette is made, to each cup of very thick sauce use 1 to 2 cups of finely divided cooked meat, fish, hard-cooked eggs or vegetables. When the mixture is cold, it will easily shape into croquettes.
Soufflé Mixtures - Many soufflés are made from a foundation of thick or very thick white sauce to which is added some seasoning or flavor such as cheese, vanilla, sugar, or some chopped food and raw egg-yolk. Beaten egg-white is folded in and the mixture is ready to pour into a baking-dish. All soufflés are baked with the containing dish standing in hot water. With knowledge of white sauce and egg cookery, soufflés are very simple to make. No attempt is being made to give at this point complete directions for making soufflés, but only to show how knowledge of one part of cooking will help in the making of many dishes and will make the whole problem of cooking simpler and more interesting. The most common soufflés having a white sauce foundation are:
Cheese Soufflé - To each cup of thick to very thick white sauce, add 3/4 cup grated cheese, 2 egg-yolks and seasoning. Cook until the cheese is melted. Then fold in the beaten egg-whites, and the soufflé is ready to bake.
Meat or Fish Soufflé - To each cup thick to very thick white sauce add 1 cup minced meat or vegetable, 3 egg-yolks, and the beaten whites of 3 eggs and bake for thirty minutes at 375° F.
Chocolate Soufflé - To each cup thick white sauce, add 2 ounces grated chocolate, 1/3 cup sugar, and 3 egg-yolks; cook until the chocolate is melted. Fold in the beaten whites of 3 eggs and bake for thirty minutes at 375° F.
Vanilla Soufflé - To each cup very thick white sauce, add 1/3 cup sugar, 1/2 teaspoon vanilla, 2 to 3 egg-yolks. Fold in beaten whites of 2 to 3 eggs and bake for thirty minutes at 375° F.
Bacon Gravy over Boiled Potatoes- slice bacon in thin pieces, fry and set aside, use drippings for fat in white sauce, add bacon bits back in when sauce has thickened.
Sausage Gravy over Baking Powder Biscuits- add browned sausage and maybe some onion.
Welsh Rarebit- white sauce or cheese sauce over toast.
Buck Rarebit- white sauce over toast and egg.
Macaroni and Cheese- add your choice of cheeses, cooked macaroni and serve as is or top with buttered bread crumbs and bake 20-30 min.
Creamed Peas and Baby Red Potatoes- just add some cooked peas and baby potatoes…it’s to die for!
Chicken Pot Pie- add cooked veggies, cubed cooked chicken and pour into a pie shell, add pastry top and bake.
Chicken a la King- add sautéed onions and green peppers, cubed cooked chicken and pimentos and serve over rice.
Chocolate Gravy over Biscuits- a southern breakfast favorite, add sugar and cocoa.
Potato Soup- add potatoes, carrots, onion, and cheese whiz.
Chowders- corn chowder, clam chowder, etc.
Beef Stroganoff- brown beef slices or hamburger and onion, remove from pan and use drippings to make the sauce, return beef and add some sour cream. May use beef stock for part of the liquid. May also add mushrooms.
Swiss Steak- tenderize round steak pieces by pounding in flour, brown in oil, remove browned meat and use drippings to make sauce, return steak, simmer. Serve over noodles.
Enchiladas- add sour cream and green chilies, maybe some cilantro, chopped olives or whatever you like to white sauce. Mix in some cubed cooked chicken into part of this sauce and place a small amount in center of each flour tortilla, roll, and place side by side in baking dish. Pour remaining sauce over the top and bake.
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer.
Thickening Power Of Flour Or Corn-Starch
This is one of the most important things for a good cook to know. If the cook can tell how much flour or corn-starch to use to make sauces or pastes of any desired thickness, and knows how to mix and cook these sauces and pastes to make them smooth, velvety and fine in flavor, he or she has learned one of the hardest cooking lessons and is in possession of information that will help in making a great variety of dishes.
With Each Cup Of Liquid:
1/2 tablespoon flour or Makes a very thin sauce, which may be used in making thin cream soups.
1/2 teaspoon corn-starch
1 tablespoon flour or Makes a thin sauce, which may be used in making cream soups of aver-age thickness.
1 teaspoon corn-starch
2 tablespoons flour or Makes a medium sauce, which may be used for creamed meats or vegetables, scalloped dishes, gravies or other sauces where a medium thickness is desired. It has about the thickness of heavy cream.
2 teaspoons corn-starch
3 tablespoons flour or Makes a thick sauce, which may be used for creamed meats or vegetables, scalloped dishes, gravies or sauces where a thick sauce is desired. A sauce containing this amount of flour has considerable body and spreads rather than runs.
1 tablespoon corn-starch
4 tablespoons flour or Makes a paste when cold. This sauce may be used in making mixtures for croquettes, soufflés, blanc mange’s and similar puddings.
4 teaspoons corn-starch
When the Liquid Used is Milk, use a little more milk or a little less starch than for a water sauce, because milk already contains about 12 per cent, solids.
When the Liquid Used is Acid, as vinegar, a fruit-juice or tomatoes, the hot acid acts on the starch and gradually changes it, just as dry heat does, to dextrin. Dextrin has not the thickening power of starch. Therefore, when an acid liquid is to be thickened, more of the thickening agent may be needed, and the time for cooking may be shortened. No statement can be made as to exact differences because acids differ greatly in strength.
Corn-starch Requires Longer Cooking Than Flour, and a quickly cooked corn-starch mixture always has a raw taste.
If a Sauce is Too Thick, it can be thinned without trouble by adding more liquid.
If a Sauce is Too Thin, it must be thickened by adding more of the thickening agent and by recooking it. A starchy sauce or a cream soup is always thinner when hot than when cold. Even the amount of cooling which occurs in transferring a starchy sauce, gravy or soup from the cooking utensil to the serving dish perceptibly thickens it. This must be taken into account in making creamed dishes of various kinds.
If a Sauce is Lumpy, because proper precautions have not been taken in mixing and cooking the thickening agent with the liquid, the sauce should be strained; but such a sauce never has the creamy, smooth texture of a well-made one.
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer.
Methods Of Combining Flour Or Corn-Starch With Liquids
When Little or No Fat is Used - Heat three-fourths of the liquid. Stir the remainder of the liquid gradually into the thickening agent. If sugar is used it may be mixed with the thickening agent before the liquid is stirred in or added to the sauce after the thickening is completed. Stir into the thickening agent at first only enough of the cold liquid to make a thick batter. Beat this batter until smooth and free from lumps, then add the rest of the cold liquid. The mixture should be about as thick as medium cream. Beat this gradually into the hot liquid and cook, stirring constantly, until the mixture is thickened. If fat is used, it may be added at this time. After thickening, the sauce may be cooked in a covered double boiler with occasional stirring.
When Amount of Fat Equals or Exceeds Amount of Thickening Agent - Melt the fat, add the flour or corn-starch and cook, stirring constantly, until thoroughly blended. This is called a roux. Stir in the liquid, a little at first, then immediately enough to thin the roux perceptibly and finally the remainder. Cook, stirring constantly, until thick. Complete cooking in a double boiler, stirring occasionally.
Or
Heat the liquid; cream together the fat and thickening agent; add this modification of roux to the hot liquid and stir constantly while the fat melts and the particles of flour or cornstarch are being spread through the liquid and cooked. Complete cooking in a double boiler, stirring occasionally.
This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer.
Dishes That Have A Sauce Foundation
A variety of dishes can be made by a person who is familiar with the thickening power of flour and corn-starch and with methods of combining them into sauces. There are two foundation sauces:
A White Sauce is one made from milk or white stock or part of each, thickened with plain flour or corn-starch.
A Brown Sauce is one made from milk or water or brown stock and thickened with browned flour or part browned and part plain flour or corn-starch.
The following typical dishes have a sauce foundation:
Cheese Sauce - To each cup white sauce of desired consistency, add 1/4 cup shaved, grated or crumbled cheese and stir until cheese is melted.
Cream Soups, Purees and Bisques - To each cup of very thin or thin white sauce, add 2 cups of vegetable, meat or fish pulp.
Creamed Dishes - To each cup of medium or medium to thick white sauce, add 1 to 1 1/2 cups vegetables, meat, fish or hard-cooked eggs cut in pieces.
Scalloped Dishes - To each cup of medium to thick white sauce, add 1 to 2 cups cooked vegetables, meat, fish, hard-cooked eggs, cooked macaroni or rice; put into a baking dish, sprinkle with buttered crumbs and bake until brown.
Croquette Mixtures - The foundation of most croquettes is white sauce or brown sauce. When this type of croquette is made, to each cup of very thick sauce use 1 to 2 cups of finely divided cooked meat, fish, hard-cooked eggs or vegetables. When the mixture is cold, it will easily shape into croquettes.
Soufflé Mixtures - Many soufflés are made from a foundation of thick or very thick white sauce to which is added some seasoning or flavor such as cheese, vanilla, sugar, or some chopped food and raw egg-yolk. Beaten egg-white is folded in and the mixture is ready to pour into a baking-dish. All soufflés are baked with the containing dish standing in hot water. With knowledge of white sauce and egg cookery, soufflés are very simple to make. No attempt is being made to give at this point complete directions for making soufflés, but only to show how knowledge of one part of cooking will help in the making of many dishes and will make the whole problem of cooking simpler and more interesting. The most common soufflés having a white sauce foundation are:
Cheese Soufflé - To each cup of thick to very thick white sauce, add 3/4 cup grated cheese, 2 egg-yolks and seasoning. Cook until the cheese is melted. Then fold in the beaten egg-whites, and the soufflé is ready to bake.
Meat or Fish Soufflé - To each cup thick to very thick white sauce add 1 cup minced meat or vegetable, 3 egg-yolks, and the beaten whites of 3 eggs and bake for thirty minutes at 375° F.
Chocolate Soufflé - To each cup thick white sauce, add 2 ounces grated chocolate, 1/3 cup sugar, and 3 egg-yolks; cook until the chocolate is melted. Fold in the beaten whites of 3 eggs and bake for thirty minutes at 375° F.
Vanilla Soufflé - To each cup very thick white sauce, add 1/3 cup sugar, 1/2 teaspoon vanilla, 2 to 3 egg-yolks. Fold in beaten whites of 2 to 3 eggs and bake for thirty minutes at 375° F.
Sauces
By Amanda Campbell
We had a class on this and it was great!!!
Caldwell 5th Ward Relief Society – 16 JUN 2011
THE FOUNDATION SAUCES:
White Sauce/Béchamel
2 Tablespoons butter 1 cup milk
2 Tablespoons flour salt/pepper to taste
In a heavy saucepan over medium heat melt butter and stir in flour. Cook and stir for a minute or two. Add milk, salt and pepper and stir constantly until sauce thickens and reaches a boil. Reduce heat if necessary and cook and stir for five minutes.
Another school of thought for ‘Béchamel’ suggests you boil a slice of onion and a slice of carrot, half a bay leaf and a few black peppercorns in 1 cup chicken stock for 20 min. and strain, add enough water to equal ½ cup stock, then add ½ cup milk and use this for your liquid. It is mighty tasty this way and isn’t much effort.
Volute
2 Tablespoons butter 1 cup chicken stock
2 Tablespoons flour salt/pepper to taste
Brown Sauce
2 Tablespoons butter 1 cup beef broth
2 Tablespoons flour salt/pepper to taste
Thin Sauce: (Soups)
1 Tablespoon butter, 1 Tablespoon flour, 1 cup liquid
Medium Sauce: (Gravy)
2 Tablespoons butter, 2 Tablespoons flour, 1 cup liquid
Thick Sauce: (Croquets, Spreads)
3-4 Tablespoons butter, 3 Table spoons flour, 1 cup liquid
Chocolate Sauce
2 Tablespoons butter 2/3 cup sugar
2 Tablespoons flour 5 Tablespoons cocoa
1 cup milk 1 teaspoon vanilla
In a saucepan over medium heat melt butter, mix in flour and cook till bubbly. Add milk and mix. In a separate bowl combine sugar and cocoa and mix. Stir into sauce mixture and continue stirring until mixture thickens and comes to a boil. Do not scorch. Remove from heat and add vanilla and stir to combine.
Use this sauce to pour over desserts and ice cream or as a dipping sauce for fruits, cookies, pretzels, marshmallows, etc. Great idea for Family Home Evening.
We had a class on this and it was great!!!
Caldwell 5th Ward Relief Society – 16 JUN 2011
THE FOUNDATION SAUCES:
White Sauce/Béchamel
2 Tablespoons butter 1 cup milk
2 Tablespoons flour salt/pepper to taste
In a heavy saucepan over medium heat melt butter and stir in flour. Cook and stir for a minute or two. Add milk, salt and pepper and stir constantly until sauce thickens and reaches a boil. Reduce heat if necessary and cook and stir for five minutes.
Another school of thought for ‘Béchamel’ suggests you boil a slice of onion and a slice of carrot, half a bay leaf and a few black peppercorns in 1 cup chicken stock for 20 min. and strain, add enough water to equal ½ cup stock, then add ½ cup milk and use this for your liquid. It is mighty tasty this way and isn’t much effort.
Volute
2 Tablespoons butter 1 cup chicken stock
2 Tablespoons flour salt/pepper to taste
Brown Sauce
2 Tablespoons butter 1 cup beef broth
2 Tablespoons flour salt/pepper to taste
Thin Sauce: (Soups)
1 Tablespoon butter, 1 Tablespoon flour, 1 cup liquid
Medium Sauce: (Gravy)
2 Tablespoons butter, 2 Tablespoons flour, 1 cup liquid
Thick Sauce: (Croquets, Spreads)
3-4 Tablespoons butter, 3 Table spoons flour, 1 cup liquid
Chocolate Sauce
2 Tablespoons butter 2/3 cup sugar
2 Tablespoons flour 5 Tablespoons cocoa
1 cup milk 1 teaspoon vanilla
In a saucepan over medium heat melt butter, mix in flour and cook till bubbly. Add milk and mix. In a separate bowl combine sugar and cocoa and mix. Stir into sauce mixture and continue stirring until mixture thickens and comes to a boil. Do not scorch. Remove from heat and add vanilla and stir to combine.
Use this sauce to pour over desserts and ice cream or as a dipping sauce for fruits, cookies, pretzels, marshmallows, etc. Great idea for Family Home Evening.
Sheppard's Pie
This one came from the Stephens family, they can cook.
Teresa Stephens
Sheppard’s pie
1 pie crust – optional
mashed potatoes (below)
cheese (any kind)
½ -1 pound hamburger
½ onion
1 can green beans
1 can cream of mushroom soup
make mashed potatoes. at the same time cook hamburger and
onion until done. drain grease.
mix hamburger, onions, green beans and cream of mushroom
soup.
lay out pie crust in pie pan. layer hamburger mix down*. then
add as much cheese on top as desired. add the mashed potatoes
on top of the cheese. at this point you can put more cheese on
top or not. i like to have my potatoes crispy on the top.
bake at 350 degrees for 30 minutes or so until done.
* more than likely there will be extra of this mixture. i like to
cook up noodles the next day and make a goulash of sort out
of this.
mashed potatoes:
potatoes
milk
butter
salt
pepper
sour cream (optional)
cut potatoes, removing all bad spots and cook potatoes
(pealing is optional), when done enough to stick a fork in
easily, remove from heat and drain water. mash potatoes
with a mixer or by hand adding milk, butter, salt and pepper
to desired thickness and taste. sour cream can be added for
extra creaminess.
Teresa Stephens
Sheppard’s pie
1 pie crust – optional
mashed potatoes (below)
cheese (any kind)
½ -1 pound hamburger
½ onion
1 can green beans
1 can cream of mushroom soup
make mashed potatoes. at the same time cook hamburger and
onion until done. drain grease.
mix hamburger, onions, green beans and cream of mushroom
soup.
lay out pie crust in pie pan. layer hamburger mix down*. then
add as much cheese on top as desired. add the mashed potatoes
on top of the cheese. at this point you can put more cheese on
top or not. i like to have my potatoes crispy on the top.
bake at 350 degrees for 30 minutes or so until done.
* more than likely there will be extra of this mixture. i like to
cook up noodles the next day and make a goulash of sort out
of this.
mashed potatoes:
potatoes
milk
butter
salt
pepper
sour cream (optional)
cut potatoes, removing all bad spots and cook potatoes
(pealing is optional), when done enough to stick a fork in
easily, remove from heat and drain water. mash potatoes
with a mixer or by hand adding milk, butter, salt and pepper
to desired thickness and taste. sour cream can be added for
extra creaminess.
Sausage Wonton Stars
Back to my wonton fascination. Here is another good one.
Teresa Stephens
sausage wonton stars
1 (12 ounce) package wonton wrappers
1 pound pork sausage
2 cups shredded cheese
½ medium green pepper, chopped
½ medium sweet red pepper, chopped
2 bunches green onion, sliced
½ cup cream cheese, softened
lightly press wonton wrappers onto the bottom and up the
sides of a muffin cup pan.
bake at 350 degrees for 5 minutes.
in a large skillet, cook sausage over medium heat, until no
longer pink, then drain. in a mixing bowl stir in the cheeses,
peppers, and onions. spoon a rounded tablespoonful into each
wonton cup.
bake at 350 degrees for 6-7 minutes until heated through.
Teresa Stephens
sausage wonton stars
1 (12 ounce) package wonton wrappers
1 pound pork sausage
2 cups shredded cheese
½ medium green pepper, chopped
½ medium sweet red pepper, chopped
2 bunches green onion, sliced
½ cup cream cheese, softened
lightly press wonton wrappers onto the bottom and up the
sides of a muffin cup pan.
bake at 350 degrees for 5 minutes.
in a large skillet, cook sausage over medium heat, until no
longer pink, then drain. in a mixing bowl stir in the cheeses,
peppers, and onions. spoon a rounded tablespoonful into each
wonton cup.
bake at 350 degrees for 6-7 minutes until heated through.
Hamburger and Beans
This one comes from my Aunt Barbara Burtlow. She always
would bring them with her when we went camping.
Teresa Stephens
hamburger & beans
1 pound hamburger
¼ cup green peppers, chopped
½ cup celery, chopped
½ cup onion, chopped
1 (8 ounce) can tomato sauce
½ teaspoon thyme
garlic salt per taste
2 tablespoons vinegar
1 tablespoon brown sugar
salt and pepper per taste
1 big can of pork and beans (or 2 little ones)
1 tablespoon mustard
cook hamburger in skillet until no longer pink. drain and add
peppers, celery, and onion until soft.
mix all ingredients together add to a baking dish.
bake covered at 350 degrees for 30 minutes.
would bring them with her when we went camping.
Teresa Stephens
hamburger & beans
1 pound hamburger
¼ cup green peppers, chopped
½ cup celery, chopped
½ cup onion, chopped
1 (8 ounce) can tomato sauce
½ teaspoon thyme
garlic salt per taste
2 tablespoons vinegar
1 tablespoon brown sugar
salt and pepper per taste
1 big can of pork and beans (or 2 little ones)
1 tablespoon mustard
cook hamburger in skillet until no longer pink. drain and add
peppers, celery, and onion until soft.
mix all ingredients together add to a baking dish.
bake covered at 350 degrees for 30 minutes.
Baked Spaghetti
Got this one at pot luck from Kathy Luteal in vital stats.
Teresa Stephens
baked spaghetti
1 cup onion, chopped
1 cup green pepper, chopped
1 tablespoon butter or margarine
1 (28 ounce) can diced tomatoes with liquid
1 (4 ounce) mushrooms, drained
2 teaspoon dried oregano
1 pound hamburger
12 ounces spaghetti, cooked and drained
1-2 cups cheddar cheese, shredded
1 can of cream of mushroom soup
¼ cup water
¼ cup fresh parmesan cheese, grated
sliced olives (optional)
in a skillet brown hamburger until no longer pink and drain.
cook onions and peppers in butter until tender. add tomatoes,
mushrooms, oregano, and hamburger. simmer for 10 minutes
until uncovered.
place ½ of the spaghetti noodles in a 9”x13” greased dish. top
with half of hamburger mixture. sprinkle with cheddar
cheese.
repeat layers.
mix soup and water until smooth. pour over casserole.
sprinkle with parmesan cheese.
bake uncovered at 350 degrees for 30-35 minutes.
Teresa Stephens
baked spaghetti
1 cup onion, chopped
1 cup green pepper, chopped
1 tablespoon butter or margarine
1 (28 ounce) can diced tomatoes with liquid
1 (4 ounce) mushrooms, drained
2 teaspoon dried oregano
1 pound hamburger
12 ounces spaghetti, cooked and drained
1-2 cups cheddar cheese, shredded
1 can of cream of mushroom soup
¼ cup water
¼ cup fresh parmesan cheese, grated
sliced olives (optional)
in a skillet brown hamburger until no longer pink and drain.
cook onions and peppers in butter until tender. add tomatoes,
mushrooms, oregano, and hamburger. simmer for 10 minutes
until uncovered.
place ½ of the spaghetti noodles in a 9”x13” greased dish. top
with half of hamburger mixture. sprinkle with cheddar
cheese.
repeat layers.
mix soup and water until smooth. pour over casserole.
sprinkle with parmesan cheese.
bake uncovered at 350 degrees for 30-35 minutes.
Asparagus Quiche
I found this recipe when I was in my experimental phase. Every
once in a while a good one comes up.
Teresa Stephens
asparagus quiche
1 pie crust
½ pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon flour
1 cup shredded cheese
3 eggs, beaten
1 cup half and half or evaporated milk
½ teaspoon salt
¼ teaspoon basil
1/8 teaspoon cayenne pepper or red pepper
bake crust in a 9 inch pie pan at 425 degrees for 6-7 minutes.
remove from oven and set aside.
cut asparagus into ½ - 1 inch pieces and steam asparagus till
tender crisp, set aside when done.
toss together asparagus, onion, and flour. spread onto crust.
sprinkle with cheese.
whisk together eggs, cream, and seasonings. pour into crust.
bake at 325 degrees for 35 minutes until a knife can comes out
clean from the center. let stand 10 minutes before cutting.
to make sure crust is not over cooked add aluminum foil
around the edges, for the first half of cooking if desired.
once in a while a good one comes up.
Teresa Stephens
asparagus quiche
1 pie crust
½ pound fresh asparagus, trimmed
2 green onions, thinly sliced
1 tablespoon flour
1 cup shredded cheese
3 eggs, beaten
1 cup half and half or evaporated milk
½ teaspoon salt
¼ teaspoon basil
1/8 teaspoon cayenne pepper or red pepper
bake crust in a 9 inch pie pan at 425 degrees for 6-7 minutes.
remove from oven and set aside.
cut asparagus into ½ - 1 inch pieces and steam asparagus till
tender crisp, set aside when done.
toss together asparagus, onion, and flour. spread onto crust.
sprinkle with cheese.
whisk together eggs, cream, and seasonings. pour into crust.
bake at 325 degrees for 35 minutes until a knife can comes out
clean from the center. let stand 10 minutes before cutting.
to make sure crust is not over cooked add aluminum foil
around the edges, for the first half of cooking if desired.
Wrap Bites
This is a favorite for potlucks in the Burtlow family.
Teresa Stephens
wrap bites
tortilla
cream cheese
turkey or ham
tomato
lettuce
pickles
spread cream cheese on tortilla then layer remaining ingredients. roll up and then cut into bite size pieces.
this recipe can interchange ingredients such as: meats, cheeses, veggies, spices or flavored cream cheese.
Teresa Stephens
wrap bites
tortilla
cream cheese
turkey or ham
tomato
lettuce
pickles
spread cream cheese on tortilla then layer remaining ingredients. roll up and then cut into bite size pieces.
this recipe can interchange ingredients such as: meats, cheeses, veggies, spices or flavored cream cheese.
Mongolian Beef
I got this one off the internet and after tweaking it a bit, it is
really good.
Teresa Stephens
Mongolian beef
2 tablespoon cornstarch
1 ½ cup chicken broth
4 tablespoon soy sauce
2 tablespoon hoisin sauce
2 teaspoon sesame oil
½ -1 pound boneless beef top sirloin steak, cut into thin strips
1 tablespoon olive oil
5 green onions, chopped
veggies such as broccoli, carrots, mushrooms, etc.
2 cups hot cooked rice
in a bowl combine cornstarch and broth until smooth. stir in
the soy sauce, hoisin sauce and sesame oil and set aside.
in a large nonstick skillet or wok, sir-fry beef in 1 ½ teaspoons
of hot olive oil until no longer pink. remove from pan and
keep warm.
in the same skillet stir fry onions and veggies in remaining
olive oil until crisp tender. remove from pan and keep warm
stir cornstarch mixture and add to the pan. bring to a boil;
cook and stir for 2 minutes or until thickened. reduce heat,
add beef and veggies then heat through. serve with rice.
really good.
Teresa Stephens
Mongolian beef
2 tablespoon cornstarch
1 ½ cup chicken broth
4 tablespoon soy sauce
2 tablespoon hoisin sauce
2 teaspoon sesame oil
½ -1 pound boneless beef top sirloin steak, cut into thin strips
1 tablespoon olive oil
5 green onions, chopped
veggies such as broccoli, carrots, mushrooms, etc.
2 cups hot cooked rice
in a bowl combine cornstarch and broth until smooth. stir in
the soy sauce, hoisin sauce and sesame oil and set aside.
in a large nonstick skillet or wok, sir-fry beef in 1 ½ teaspoons
of hot olive oil until no longer pink. remove from pan and
keep warm.
in the same skillet stir fry onions and veggies in remaining
olive oil until crisp tender. remove from pan and keep warm
stir cornstarch mixture and add to the pan. bring to a boil;
cook and stir for 2 minutes or until thickened. reduce heat,
add beef and veggies then heat through. serve with rice.
Potato Boats
Grew up on these. I’m picky and have to have real potatoes but
instant can substitute.
Teresa Stephens
potato boats
1 package of hotdogs
potatoes
butter
milk
salt and pepper
cheese (any)
cut potatoes, removing all bad spots and cook potatoes
(pealing is optional), when done enough to stick a fork in
easily, remove from heat and drain water. mash potatoes
with a mixer or by hand adding milk, butter, salt and pepper
to desired thickness and taste. sour cream can be added for
extra creaminess.
split hotdogs length wise and open up on a cookie sheet with
the outside up. broil hot dogs for a few minutes until the
start to brown and bubble. remove hotdogs and flip them
over so the inside is up. add mash potatoes on top of hotdogs.
sprinkle cheese on top.
broil until the cheese is melted.
instant can substitute.
Teresa Stephens
potato boats
1 package of hotdogs
potatoes
butter
milk
salt and pepper
cheese (any)
cut potatoes, removing all bad spots and cook potatoes
(pealing is optional), when done enough to stick a fork in
easily, remove from heat and drain water. mash potatoes
with a mixer or by hand adding milk, butter, salt and pepper
to desired thickness and taste. sour cream can be added for
extra creaminess.
split hotdogs length wise and open up on a cookie sheet with
the outside up. broil hot dogs for a few minutes until the
start to brown and bubble. remove hotdogs and flip them
over so the inside is up. add mash potatoes on top of hotdogs.
sprinkle cheese on top.
broil until the cheese is melted.
Rhubarb Bars
Found this one in the Idaho press tribune. Very good.
Teresa Stephens
rhubarb bars
3-4 cups rhubarb, diced
¼ cup water
1 ½ cups sugar (can use half Splenda)
2 tablespoons cornstarch
1 teaspoon vanilla
1 ½ cup oatmeal
½ teaspoon baking soda
1 ½ cup flour
½ cup nuts
1 cup brown sugar
1 cup margarine/butter, but don’t use soft margarine
berries if in season (optional)
combine first 4 ingredients in a medium saucepan and cook
until thick. mash with a potato masher, when soft. small
chunks are ok to have. add vanilla.
mix oatmeal, soda, flour, nuts, brown sugar, and margarine
until crumbly.
place half oatmeal mixture in a 9”x13” pan and pat down. pour
rhubarb mixture over it. sprinkle berries over rhubarb if
using. sprinkle with remaining oatmeal mixture.
bake at 375 degrees for 30-35 minutes.
Teresa Stephens
rhubarb bars
3-4 cups rhubarb, diced
¼ cup water
1 ½ cups sugar (can use half Splenda)
2 tablespoons cornstarch
1 teaspoon vanilla
1 ½ cup oatmeal
½ teaspoon baking soda
1 ½ cup flour
½ cup nuts
1 cup brown sugar
1 cup margarine/butter, but don’t use soft margarine
berries if in season (optional)
combine first 4 ingredients in a medium saucepan and cook
until thick. mash with a potato masher, when soft. small
chunks are ok to have. add vanilla.
mix oatmeal, soda, flour, nuts, brown sugar, and margarine
until crumbly.
place half oatmeal mixture in a 9”x13” pan and pat down. pour
rhubarb mixture over it. sprinkle berries over rhubarb if
using. sprinkle with remaining oatmeal mixture.
bake at 375 degrees for 30-35 minutes.
Scottish Zucchini Soup
Here’s another recipe that i tweaked and it is now part of my
regular recipes to make. it ends up different each time i make
it.
Teresa Stephens
Scottish zucchini soup
2 cups sliced zucchini
1 ½ cups diced potatoes
1 medium yellow onion, chopped
4 cups vegetable stock
bring ingredients to a boil. reduce heat and simmer. cook
for 15 minutes or until potatoes are tender. let cook for
10 minutes then puree in blender or with submersible hand
blender in pot. return to pan, add more cooked ingredients
below per taste and heat through. serve with crusty bread.
chicken
potatoes
corn
carrots
peas
broccoli
whatever veggie you like in soups
regular recipes to make. it ends up different each time i make
it.
Teresa Stephens
Scottish zucchini soup
2 cups sliced zucchini
1 ½ cups diced potatoes
1 medium yellow onion, chopped
4 cups vegetable stock
bring ingredients to a boil. reduce heat and simmer. cook
for 15 minutes or until potatoes are tender. let cook for
10 minutes then puree in blender or with submersible hand
blender in pot. return to pan, add more cooked ingredients
below per taste and heat through. serve with crusty bread.
chicken
potatoes
corn
carrots
peas
broccoli
whatever veggie you like in soups
White Bean Chicken Chili
One of my favorites for the crock pot. It does make a big batch
so i tend to half the recipe.
Teresa Stephens
white bean chicken chili
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1-2 pounds chicken, cut into bite size pieces
3 cups water
1 teaspoon salt
2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
2 (15 ounce) cans great northern beans, rinsed and drained
2 (14.5 ounces) cans chicken broth
1 (16 ounces) package frozen white corn
1 (4.5 ounce) can of chopped green chilies
3 tablespoons lime juice (i don’t bother with this)
sour cream (optional)
in a large skillet sauté onion in oil over medium-high heat for
7 minutes. add garlic and sauté 2 to 3 minutes. stir in chicken
pieces and stir constantly, until chicken is cooked. add to
crock pot
add all remain ingredients to crock, minus the sour cream
and lime juice. cook on low until done. 3-4 hours or longer if
needed.
when ready to eat add sour cream and lime juice if wanted.
serve with crusty bread or crackers.
so i tend to half the recipe.
Teresa Stephens
white bean chicken chili
1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1-2 pounds chicken, cut into bite size pieces
3 cups water
1 teaspoon salt
2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon pepper
1 teaspoon dried oregano
2 (15 ounce) cans great northern beans, rinsed and drained
2 (14.5 ounces) cans chicken broth
1 (16 ounces) package frozen white corn
1 (4.5 ounce) can of chopped green chilies
3 tablespoons lime juice (i don’t bother with this)
sour cream (optional)
in a large skillet sauté onion in oil over medium-high heat for
7 minutes. add garlic and sauté 2 to 3 minutes. stir in chicken
pieces and stir constantly, until chicken is cooked. add to
crock pot
add all remain ingredients to crock, minus the sour cream
and lime juice. cook on low until done. 3-4 hours or longer if
needed.
when ready to eat add sour cream and lime juice if wanted.
serve with crusty bread or crackers.
Wilted Lettus Salad
My mom got this recipe from Betty Crocker. Good old Betty.
Teresa Stephens
wilted lettuce salad
4 slices bacon, diced
¼ cup vinegar
2 bunches leaf lettuce, shredded
1/3 cup chopped green onion
1-2 tomatoes, chopped
2 teaspoons sugar
¼ teaspoon salt
1/8 teaspoon
add lettuce, tomatoes, onion in a large bowl.
fry bacon in skillet until crisp. remove bacon and dice. add
vinegar to bacon grease. heat through. remove from heat.
add to lettuce and onions. sprinkle with sugar, salt, and
pepper. toss until lettuce is wilted.
eat immediately, this does not make good leftovers so if you
don’t want as much salad cut the recipe in half.
Teresa Stephens
wilted lettuce salad
4 slices bacon, diced
¼ cup vinegar
2 bunches leaf lettuce, shredded
1/3 cup chopped green onion
1-2 tomatoes, chopped
2 teaspoons sugar
¼ teaspoon salt
1/8 teaspoon
add lettuce, tomatoes, onion in a large bowl.
fry bacon in skillet until crisp. remove bacon and dice. add
vinegar to bacon grease. heat through. remove from heat.
add to lettuce and onions. sprinkle with sugar, salt, and
pepper. toss until lettuce is wilted.
eat immediately, this does not make good leftovers so if you
don’t want as much salad cut the recipe in half.
Darn Good Pasta
I found this recipe in taste of homes magazine. This one has
become a regular we like it so much.
Teresa Stephens
darn good pasta
8 ounces uncooked penne (i like to use the mini)
2 green onions, chopped
1 garlic clove, minced
1 tablespoon olive oil
¾ pound of chicken, cut into bite side pieces
¼ cup of white wine
¼ cup chopped fresh basil leaves
1 tablespoon dried parsley flakes
1 (10 ounce) jar alfredo sauce
2 fresh tomatoes, chopped
½ cup grated parmesan cheese, divided
¼ teaspoon pepper
cook pasta according to directions, then drain.
meanwhile, in a large skillet over medium heat, cook shallots
and garlic in olive oil for about 30 seconds. add chicken and
cook until no longer pink. add wine, basil and parsley and
cook for 1 minute.
in a large bowl, combine cooked pasta, chicken mixture,
alfredo sauce, tomatoes, ¼ cup cheese and pepper. spoon into a
shallow baking dish, sprinkle with remaining cheese.
cover and bake at 350 degrees for 15 minutes.
* uncover and bake an additional 10-15 minutes or until heated
through.
* i like to make it ahead to bake for the next day. shrimp can be
mix into or replace the chicken.
become a regular we like it so much.
Teresa Stephens
darn good pasta
8 ounces uncooked penne (i like to use the mini)
2 green onions, chopped
1 garlic clove, minced
1 tablespoon olive oil
¾ pound of chicken, cut into bite side pieces
¼ cup of white wine
¼ cup chopped fresh basil leaves
1 tablespoon dried parsley flakes
1 (10 ounce) jar alfredo sauce
2 fresh tomatoes, chopped
½ cup grated parmesan cheese, divided
¼ teaspoon pepper
cook pasta according to directions, then drain.
meanwhile, in a large skillet over medium heat, cook shallots
and garlic in olive oil for about 30 seconds. add chicken and
cook until no longer pink. add wine, basil and parsley and
cook for 1 minute.
in a large bowl, combine cooked pasta, chicken mixture,
alfredo sauce, tomatoes, ¼ cup cheese and pepper. spoon into a
shallow baking dish, sprinkle with remaining cheese.
cover and bake at 350 degrees for 15 minutes.
* uncover and bake an additional 10-15 minutes or until heated
through.
* i like to make it ahead to bake for the next day. shrimp can be
mix into or replace the chicken.
Easy Mexican Casserole
Another internet recipe. Easy to make.
Teresa Stephens
easy Mexican casserole
1 pound ground beef
2 cups salsa
1 can chili beans, drained
2 cups crushed tortilla chips
2 cups sour cream
1 can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cup shredded cheddar cheese
in a large skillet over medium-high heat, cook ground beef
until no longer pink. stir in salsa. reduce heat and simmer
20 minutes or until liquid is absorbed. stir in beans and heat
through.
spray a 9”x13” baking dish with cooking spray. spread crushed
tortilla chips in dish, and then spoon beef mixture over chips.
spread sour cream over beef, and sprinkle olives, green onion,
and tomato over the sour cream. top with cheese
bake at 350 degrees for 30 minutes until hot and bubbly.
Teresa Stephens
easy Mexican casserole
1 pound ground beef
2 cups salsa
1 can chili beans, drained
2 cups crushed tortilla chips
2 cups sour cream
1 can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cup shredded cheddar cheese
in a large skillet over medium-high heat, cook ground beef
until no longer pink. stir in salsa. reduce heat and simmer
20 minutes or until liquid is absorbed. stir in beans and heat
through.
spray a 9”x13” baking dish with cooking spray. spread crushed
tortilla chips in dish, and then spoon beef mixture over chips.
spread sour cream over beef, and sprinkle olives, green onion,
and tomato over the sour cream. top with cheese
bake at 350 degrees for 30 minutes until hot and bubbly.
Freestyle Fruit Tart
Another taste of homes recipe.
Teresa Stephens
1 pie crust
4 ounce cream cheese, soften
3 cups fruit, such as plums, berries, apples, peaches, or combine
¼ cup sugar
2 tablespoon flour
1 teaspoon cinnamon and sugar mix. (¾ teaspoon sugar ¼
cinnamon)
1 cup cool whip topping
in a greased pie plate lay pie crust out. spread cream cheese in
a 6 inch circle of center of crust.
toss fruit with sugar and flour. spoon over cream cheese.
gently fold edge of crust about 2 inches over fruit. leaving
center of fruit uncovered. sprinkle with cinnamon and sugar
mix evenly over tart.
bake at 450 degrees for 25 minutes or until crust is golden
brown and fruit juices are bubbly. cool before lifting out of
pie plate. top with cool whip.
Teresa Stephens
1 pie crust
4 ounce cream cheese, soften
3 cups fruit, such as plums, berries, apples, peaches, or combine
¼ cup sugar
2 tablespoon flour
1 teaspoon cinnamon and sugar mix. (¾ teaspoon sugar ¼
cinnamon)
1 cup cool whip topping
in a greased pie plate lay pie crust out. spread cream cheese in
a 6 inch circle of center of crust.
toss fruit with sugar and flour. spoon over cream cheese.
gently fold edge of crust about 2 inches over fruit. leaving
center of fruit uncovered. sprinkle with cinnamon and sugar
mix evenly over tart.
bake at 450 degrees for 25 minutes or until crust is golden
brown and fruit juices are bubbly. cool before lifting out of
pie plate. top with cool whip.
Fruit Tarts
After searching wonton recipes, I found this one and it was a
keeper.
Teresa Stephens
½ package wonton skins
1 package cream cheese
½ cup powdered sugar
2-3 cups fresh fruit (any kind will do)
½ cup sugar
cornstarch
whip cream
mix cream cheese with powder sugar and set aside.
bake wonton skins per package for 5 minutes in muffin pan. set
aside.
cook fruit, sugar, and cornstarch in pan on medium heat until
thick and bubbly.
layer cream cheese, then fruit, then whip cream on top.
eat and enjoy.
keeper.
Teresa Stephens
½ package wonton skins
1 package cream cheese
½ cup powdered sugar
2-3 cups fresh fruit (any kind will do)
½ cup sugar
cornstarch
whip cream
mix cream cheese with powder sugar and set aside.
bake wonton skins per package for 5 minutes in muffin pan. set
aside.
cook fruit, sugar, and cornstarch in pan on medium heat until
thick and bubbly.
layer cream cheese, then fruit, then whip cream on top.
eat and enjoy.
Mashed Potatoes
Most people know how to make these. But i like to put a recipe
for everything I know how to cook in my recipe box so that I
don’t forget what I have.
Teresa Stephens
mashed potatoes
potatoes
milk
butter
salt
pepper
sour cream (optional)
cut potatoes, removing all bad spots and cook potatoes
(pealing is optional), when done enough to stick a fork in
easily, remove from heat and drain water. mash potatoes
with a mixer or by hand adding milk, butter, salt and pepper
to desired thickness and taste. sour cream can be added for
extra creaminess.
for everything I know how to cook in my recipe box so that I
don’t forget what I have.
Teresa Stephens
mashed potatoes
potatoes
milk
butter
salt
pepper
sour cream (optional)
cut potatoes, removing all bad spots and cook potatoes
(pealing is optional), when done enough to stick a fork in
easily, remove from heat and drain water. mash potatoes
with a mixer or by hand adding milk, butter, salt and pepper
to desired thickness and taste. sour cream can be added for
extra creaminess.
Tuesday, August 16, 2011
Peach Cobbler
This one has been in the family a long time. I’m sure it came
from bisquick recipe book.
Teresa Stephens
peach cobbler
drain 3 large cans of peaches put in a 13 x 9 inch dish.
cake topping:
1 ½ cup bisquick
½ cup sugar
½ cup milk
2 tablespoons oil
1 egg
1 teaspoon vanilla
mix cake topping and drizzle over peaches.
cook at 350 degrees for 45 minutes or until golden brown.
from bisquick recipe book.
Teresa Stephens
peach cobbler
drain 3 large cans of peaches put in a 13 x 9 inch dish.
cake topping:
1 ½ cup bisquick
½ cup sugar
½ cup milk
2 tablespoons oil
1 egg
1 teaspoon vanilla
mix cake topping and drizzle over peaches.
cook at 350 degrees for 45 minutes or until golden brown.
Spicy Chicken Tomato Soup
by Teresa Stevens
spicy chicken tomato soup
2 cans broth (14 oz.)
3 cups cut cooked chicken
2 cup frozen corn
1 can diced tomatoes and green chilies (10 oz.)
1 onion finely chopped
2 garlic cloves, minced
1 bay leaf
1-2 teaspoons ground cumin
1 teaspoon salt
½ - 1 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
put all ingredients in a slow cooker on low for 4 hours.
discard bay leaf when ready to eat. serve with tortilla chips.
8 servings.
spicy chicken tomato soup
2 cans broth (14 oz.)
3 cups cut cooked chicken
2 cup frozen corn
1 can diced tomatoes and green chilies (10 oz.)
1 onion finely chopped
2 garlic cloves, minced
1 bay leaf
1-2 teaspoons ground cumin
1 teaspoon salt
½ - 1 teaspoon chili powder
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
put all ingredients in a slow cooker on low for 4 hours.
discard bay leaf when ready to eat. serve with tortilla chips.
8 servings.
Fried Cinnamon Strips
Taco Johns use to sell these and i loved them. They no longer
sell them and I needed my craving fixed. so i make them now
for pot lucks and they are a big hit.
Teresa Stephens
fried cinnamon strips
sugar
cinnamon
nutmeg (optional)
flour tortillas
oil (i use canola because it is better for you than vegetable)
paper towels
gallon size Ziploc bag
heat ½ inch oil in pan on medium to medium-high heat. in a
gallon size Ziploc bag mix sugar, cinnamon, nutmeg to your
preference (some like more cinnamon in it than others).
cut tortilla into 1 inch strips. i just stack them and use a pizza
cutter to go over the whole batch at once. put into heated oil
and flip them when one side turns golden brown. when both
sides are brown drain them on a paper towel.
when slightly cooled add to bag and shake. i like to shake the
excess sugar off them in a colander afterwards.
sell them and I needed my craving fixed. so i make them now
for pot lucks and they are a big hit.
Teresa Stephens
fried cinnamon strips
sugar
cinnamon
nutmeg (optional)
flour tortillas
oil (i use canola because it is better for you than vegetable)
paper towels
gallon size Ziploc bag
heat ½ inch oil in pan on medium to medium-high heat. in a
gallon size Ziploc bag mix sugar, cinnamon, nutmeg to your
preference (some like more cinnamon in it than others).
cut tortilla into 1 inch strips. i just stack them and use a pizza
cutter to go over the whole batch at once. put into heated oil
and flip them when one side turns golden brown. when both
sides are brown drain them on a paper towel.
when slightly cooled add to bag and shake. i like to shake the
excess sugar off them in a colander afterwards.
Fajitas
This recipe works best with all fresh veggies, and any amount
will do.
Teresa Stephens
fajitas
flour tortillas
chicken (breast or thighs) (steak works also)
fresh peppers (green, red, sweet, whatever)
fresh mushrooms
fresh tomatoes
ripe avocados
McCormick fajita seasoning
(onions if you must)
sour cream
napkins
cut up chicken into thin strips. cut peppers (onions) and
tomatoes in to strips. slice mushrooms. cut out avocado.
in a large saucepan cook chicken until done. add peppers,
(onions), mushrooms, and fajita seasoning. cook until peppers
are getting soft. add in tomatoes cook for 5 minutes longer.
heat up tortillas. put sour cream and avocado on tortilla top
with fajita mixture. eat.
will do.
Teresa Stephens
fajitas
flour tortillas
chicken (breast or thighs) (steak works also)
fresh peppers (green, red, sweet, whatever)
fresh mushrooms
fresh tomatoes
ripe avocados
McCormick fajita seasoning
(onions if you must)
sour cream
napkins
cut up chicken into thin strips. cut peppers (onions) and
tomatoes in to strips. slice mushrooms. cut out avocado.
in a large saucepan cook chicken until done. add peppers,
(onions), mushrooms, and fajita seasoning. cook until peppers
are getting soft. add in tomatoes cook for 5 minutes longer.
heat up tortillas. put sour cream and avocado on tortilla top
with fajita mixture. eat.
Chocolate Eclairs
When at a taste of homes showing, they made these éclairs, and
knowing that my father loved éclairs I decided to make them for
him. I myself am not a fan of éclairs and these were really good. I
cheated and just used store bought frosting.
Teresa Stephens
chocolate éclairs
1 cup water
½ cup butter, cubed
1 cup flour
¼ teaspoon salt
4 eggs
filling:
2 ½ cups cold milk
1 package instant vanilla pudding mix
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
frosting:
2 ounces semisweet chocolate
2 tablespoons butter
1 ¼ cups powdered sugar
2-3 tablespoon hot water
in a large saucepan bring water and butter to a boil. add flour and
salt all at once and stir until a smooth ball forms. remove from
heat, let stand for 5 minutes. add eggs, one at a time beating well
after each addition. continue beating until mixture is smooth and
shiny.
form dough in to 4” x 1 ½ in strips on a greased baking sheet. or can
make more ball like éclairs if desired. bake at 400 degrees for 35-
40 minutes or until puffed and golden. remove to a wire rack. take
a knife and cut small hole on side and open up inside and remove
dough if necessary. cool éclairs.
in a large bowl beat milk and pudding mix according to package
direction. in another bowl, whip cream until soft peaks form. beat
in sugar and vanilla, fold into pudding. put mixture into gallon size
Ziploc bag and cut out corner to fill éclairs.
in a microwave, melt chocolate and butter, stir until smooth. stir in
sugar and enough hot water to achieve a smooth consistency. cool
slightly, frost éclairs. store in to refrigerator.
if you have a mixer this will make this recipe much easier.
if you freeze them do not put frosting on until ready to serve.
knowing that my father loved éclairs I decided to make them for
him. I myself am not a fan of éclairs and these were really good. I
cheated and just used store bought frosting.
Teresa Stephens
chocolate éclairs
1 cup water
½ cup butter, cubed
1 cup flour
¼ teaspoon salt
4 eggs
filling:
2 ½ cups cold milk
1 package instant vanilla pudding mix
1 cup heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
frosting:
2 ounces semisweet chocolate
2 tablespoons butter
1 ¼ cups powdered sugar
2-3 tablespoon hot water
in a large saucepan bring water and butter to a boil. add flour and
salt all at once and stir until a smooth ball forms. remove from
heat, let stand for 5 minutes. add eggs, one at a time beating well
after each addition. continue beating until mixture is smooth and
shiny.
form dough in to 4” x 1 ½ in strips on a greased baking sheet. or can
make more ball like éclairs if desired. bake at 400 degrees for 35-
40 minutes or until puffed and golden. remove to a wire rack. take
a knife and cut small hole on side and open up inside and remove
dough if necessary. cool éclairs.
in a large bowl beat milk and pudding mix according to package
direction. in another bowl, whip cream until soft peaks form. beat
in sugar and vanilla, fold into pudding. put mixture into gallon size
Ziploc bag and cut out corner to fill éclairs.
in a microwave, melt chocolate and butter, stir until smooth. stir in
sugar and enough hot water to achieve a smooth consistency. cool
slightly, frost éclairs. store in to refrigerator.
if you have a mixer this will make this recipe much easier.
if you freeze them do not put frosting on until ready to serve.
Sugar Cookie Bath Salts
This is a recipe I found when i had little money and I wanted to
make something easy for gifts. It came from a woman’s world
article.
Teresa Stephens
sugar cookie bath salts
6 cups Epsom salts
1 tablespoon oil, canola, sunflower, or almond
½ cup unscented liquid soap
2-5 drops vanilla
1 teaspoon cinnamon
on a cookie sheet spread salt out. mix oil, soap, and vanilla
together. pour over salts. sprinkle cinnamon over salts. stir
occasionally and air dry until all the moisture is gone this
will take a day or so. pour a handful of salts into a warm
bath or use as a scrub.
can substitute vanilla and cinnamon for any flavors.
i like to add baking soda to this recipe because it will help
with dry skin.
make something easy for gifts. It came from a woman’s world
article.
Teresa Stephens
sugar cookie bath salts
6 cups Epsom salts
1 tablespoon oil, canola, sunflower, or almond
½ cup unscented liquid soap
2-5 drops vanilla
1 teaspoon cinnamon
on a cookie sheet spread salt out. mix oil, soap, and vanilla
together. pour over salts. sprinkle cinnamon over salts. stir
occasionally and air dry until all the moisture is gone this
will take a day or so. pour a handful of salts into a warm
bath or use as a scrub.
can substitute vanilla and cinnamon for any flavors.
i like to add baking soda to this recipe because it will help
with dry skin.
Scalloped Potatoes
This one is one that shelly used to make a lot. Yummy.
Teresa Stephens
scalloped potatoes
potatoes (enough to fill a 13” x 9” pan ¾ the way up)
white sauce:
½ cup butter
½ cup flour
salt pepper
3 cups milk
1 ½ cup cheddar cheese
melt butter, add flour. Slowly add milk into mixture whisking
to blend. Add salt and pepper. Heat on medium-low till thick
and creamy. Add 1 cup of cheese until melted. Pour sauce over
potatoes. Remaining cheese on top. Do not cover.
cook at 350 degrees for 1 hour and 15 minutes. Or until potatoes
are done.
Teresa Stephens
scalloped potatoes
potatoes (enough to fill a 13” x 9” pan ¾ the way up)
white sauce:
½ cup butter
½ cup flour
salt pepper
3 cups milk
1 ½ cup cheddar cheese
melt butter, add flour. Slowly add milk into mixture whisking
to blend. Add salt and pepper. Heat on medium-low till thick
and creamy. Add 1 cup of cheese until melted. Pour sauce over
potatoes. Remaining cheese on top. Do not cover.
cook at 350 degrees for 1 hour and 15 minutes. Or until potatoes
are done.
Rhubarb Pie
This one is not for everyone but my brother Shane and i sure do
like it.
Teresa Stephens
rhubarb pie
1 package pie crust (or homemade)
2 ¾ cup uncooked rhubarb (cut)
1 cup sugar
¼ cup flour
2 eggs (slightly beaten)
2 teaspoon lemon juice
dash of salt
2 tablespoon butter (melted)
put one layer of pie crust in pie pan. Mix next six ingredients
and put on crust. Add top crust. Pinch together and cut holes
in the top. Brush butter on top crust.
cook at 450 for 10 minutes then lower heat to 350 for 30 minutes.
let stand 10 minutes before cutting.
like it.
Teresa Stephens
rhubarb pie
1 package pie crust (or homemade)
2 ¾ cup uncooked rhubarb (cut)
1 cup sugar
¼ cup flour
2 eggs (slightly beaten)
2 teaspoon lemon juice
dash of salt
2 tablespoon butter (melted)
put one layer of pie crust in pie pan. Mix next six ingredients
and put on crust. Add top crust. Pinch together and cut holes
in the top. Brush butter on top crust.
cook at 450 for 10 minutes then lower heat to 350 for 30 minutes.
let stand 10 minutes before cutting.
Prairie Corn Chowder
This one has been in the family for as long as i can remember.
Teresa Stephens
2 cup water
½ cup onions (chopped)
5-6 potatoes cut (bite size)
6 strips of bacon cooked and chopped
1 can of whole kernel corn
milk
salt & pepper
put first five ingredients in large pan and bring to a boil.
reduce heat and cover. Cook until potatoes are done (about a
½ hour). Add as milk as wanted. Simmer till hot, add salt and
pepper per taste..
Teresa Stephens
2 cup water
½ cup onions (chopped)
5-6 potatoes cut (bite size)
6 strips of bacon cooked and chopped
1 can of whole kernel corn
milk
salt & pepper
put first five ingredients in large pan and bring to a boil.
reduce heat and cover. Cook until potatoes are done (about a
½ hour). Add as milk as wanted. Simmer till hot, add salt and
pepper per taste..
Never Fail Pie Crust
Got this one off the internet and found out this is the same one
my mom uses. Guess i should have just called her.
Teresa Stephens
makes two single crust, one double crust pie or 3 tarts.
combine
3 cups flour
1 teaspoon salt
cut in
1 ¼ cup shorting until fine crumbs
beat 1 egg with
¼ cup of cold water and
1 tablespoon of vinegar
add gradually to the flour mixture until it forms a ball. This
crust will be very tender and can be rerolled if necessary.
follow instruction for baking from recipe using crust in. can
be frozen then thawed, rolled and used at a future date.
my mom uses. Guess i should have just called her.
Teresa Stephens
makes two single crust, one double crust pie or 3 tarts.
combine
3 cups flour
1 teaspoon salt
cut in
1 ¼ cup shorting until fine crumbs
beat 1 egg with
¼ cup of cold water and
1 tablespoon of vinegar
add gradually to the flour mixture until it forms a ball. This
crust will be very tender and can be rerolled if necessary.
follow instruction for baking from recipe using crust in. can
be frozen then thawed, rolled and used at a future date.
Hot Pockets with Rhodes Rolls
Kids love these and easy to make.
Teresa Stephens
hot pockets with Rhodes rolls
Rhodes rolls (2 rolls for each
butter melted (enough to brush on rolls)
water
inside mixture can be anything wanted.
example: cooked hamburger with cheese and veggies,
unthaw rolls. Flatten rolls into about 5 inches circled. Add
mixture to center. Brush sides with water. Add flatted roll
to the top and seal sides with a fork. Brush with butter.
cook 350 degrees for 18-22 minutes
hot pocket with crescent rolls
unroll crescent rolls into the triangles add mixture to fold
up the sides and seal. Cook according to package .
Teresa Stephens
hot pockets with Rhodes rolls
Rhodes rolls (2 rolls for each
butter melted (enough to brush on rolls)
water
inside mixture can be anything wanted.
example: cooked hamburger with cheese and veggies,
unthaw rolls. Flatten rolls into about 5 inches circled. Add
mixture to center. Brush sides with water. Add flatted roll
to the top and seal sides with a fork. Brush with butter.
cook 350 degrees for 18-22 minutes
hot pocket with crescent rolls
unroll crescent rolls into the triangles add mixture to fold
up the sides and seal. Cook according to package .
Carmel Corn
Shelly and i found this one when we were kids and since then
have perfected it.
Teresa Stephens
Carmel popcorn
8-10 cups popped corn
½ cup butter or margarine
1 cup packed brown sugar
1 cup miniature marshmallows
pop the corn take out unpopped kernels. Set aside. Bring butter
and sugar to boil. Boil for one to two minutes. Remove from
heat add marshmallows and stir until marshmallows are
melted. Pour over popcorn and stir until mixed well. Will be
really sticky. Eat.
have perfected it.
Teresa Stephens
Carmel popcorn
8-10 cups popped corn
½ cup butter or margarine
1 cup packed brown sugar
1 cup miniature marshmallows
pop the corn take out unpopped kernels. Set aside. Bring butter
and sugar to boil. Boil for one to two minutes. Remove from
heat add marshmallows and stir until marshmallows are
melted. Pour over popcorn and stir until mixed well. Will be
really sticky. Eat.
Taco Soup
This one started out being made at bunko, not sure who’s
original recipe it is.
Teresa Stephens
taco soup
1-2 pounds of ground beef,
1 medium onion, finely chopped
1 (28 oz.) can of crushed tomatoes
1 (15 oz.) can of tomato sauce
1 cup water
1 can whole kernel corn, drained
1 can pinto beans rinsed and drained
1 envelope taco seasoning mix (McCormick is best)
optional:
shredded cheese
avocado
chopped fresh tomatoes
corn chips
brown hamburger and onions. Add all ingredients to crock
pot on low for several hours.
original recipe it is.
Teresa Stephens
taco soup
1-2 pounds of ground beef,
1 medium onion, finely chopped
1 (28 oz.) can of crushed tomatoes
1 (15 oz.) can of tomato sauce
1 cup water
1 can whole kernel corn, drained
1 can pinto beans rinsed and drained
1 envelope taco seasoning mix (McCormick is best)
optional:
shredded cheese
avocado
chopped fresh tomatoes
corn chips
brown hamburger and onions. Add all ingredients to crock
pot on low for several hours.
Sunday, August 14, 2011
Chicken Rice Casserole
By Elene Randell
1 1/2 cups rice
1 pkg onion soup mix
chicken cup up raw
1 can cream of chicken soup
1 can cream of Mushroom soup
2 cans of water
salt and pepper to taste
Spread rice in a 9 x 13 pan. Sprinkle pkg of onion soup mix over rice. Put raw chicken on top of that. Cover with soups and water. Sprinkle with salt and pepper. Cover with foil. Bake at 325 for 1 1/2 hours then uncover for 1/2 hour longer.
1 1/2 cups rice
1 pkg onion soup mix
chicken cup up raw
1 can cream of chicken soup
1 can cream of Mushroom soup
2 cans of water
salt and pepper to taste
Spread rice in a 9 x 13 pan. Sprinkle pkg of onion soup mix over rice. Put raw chicken on top of that. Cover with soups and water. Sprinkle with salt and pepper. Cover with foil. Bake at 325 for 1 1/2 hours then uncover for 1/2 hour longer.
Orange Salad Desert
By Elene Randell
Recipe by La Verna Schafer, got it from her at a picnic.
2 sm or 1 lg pkg Orange Jell-O
2 cups boiling water
1 sm can froze in orange juice
2 sm cans mandarin oranges drained.
1 large can crushed pineapple not drained
Topping
1 pkg vanilla instant pudding
1 cup milk, stir in large container
Add cool whip
Dissolve Jello in boiling water, let cool. Add orange juice, mandarin oranges, and pineapple. Pour in to 13x9 pans. Let set.
Mix mil and pudding let set. Fold in to whipped topping. Spread over Jell-O. Garnish with chopped nuts.
Recipe by La Verna Schafer, got it from her at a picnic.
2 sm or 1 lg pkg Orange Jell-O
2 cups boiling water
1 sm can froze in orange juice
2 sm cans mandarin oranges drained.
1 large can crushed pineapple not drained
Topping
1 pkg vanilla instant pudding
1 cup milk, stir in large container
Add cool whip
Dissolve Jello in boiling water, let cool. Add orange juice, mandarin oranges, and pineapple. Pour in to 13x9 pans. Let set.
Mix mil and pudding let set. Fold in to whipped topping. Spread over Jell-O. Garnish with chopped nuts.
Pigs In a Blanket
By Elene Randell
Recipe from Magdalena Stohler Walz 1907 B.D.
1/2 pound hamburger
1/2 pound sausage
1 cup long grain rice
1 15oz can tomatoes
1 15 oz. can sauerkraut
salt and pepper to taste
Boil Cabbage about 20 min to be able to fold and separate the leaves. Mix all together hamburger, sausage, and rice and S&P. Roll 5 to 6 tsp of meat mixture in cabbage leaves. When all are rolled up pour tomatoes with liquid over all add sauerkraut over all. Bake at 350 for 1 hour in oven.
Recipe from Magdalena Stohler Walz 1907 B.D.
1/2 pound hamburger
1/2 pound sausage
1 cup long grain rice
1 15oz can tomatoes
1 15 oz. can sauerkraut
salt and pepper to taste
Boil Cabbage about 20 min to be able to fold and separate the leaves. Mix all together hamburger, sausage, and rice and S&P. Roll 5 to 6 tsp of meat mixture in cabbage leaves. When all are rolled up pour tomatoes with liquid over all add sauerkraut over all. Bake at 350 for 1 hour in oven.
Danish Dumplings
By Elene Randell
Grandma Hemmert (Grandpa JR's grandmother from his mother’s side)
Mix about 2 cups of milk with flour till stiff. You can beat it with a mixer.
Add eggs (6-8) until smooth, and then drop from a spoon in a broth. Steam for 15 min.
Grandma Hemmert (Grandpa JR's grandmother from his mother’s side)
Mix about 2 cups of milk with flour till stiff. You can beat it with a mixer.
Add eggs (6-8) until smooth, and then drop from a spoon in a broth. Steam for 15 min.
Minnesota Harvest Bars
By Elene Randell
This was Grandma Magdalena Walz's recipe. She always made these.
1/2 cup dates or raisins
1/2 cup walnuts
1/2 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp Salt
Melt 1/2 cup shortening in sauce pan, add brown sugar. Blend and remove from heat add 2/3 cup pumpkin, 1/2 tsp vanilla, and 2 eggs. Blend well. Add dry ingredients and date nut mixture. Pour in to greased 9x9 cake pan. Bake at 350 for 30-35 min. Sprinkle with Powdered sugar.
This was Grandma Magdalena Walz's recipe. She always made these.
1/2 cup dates or raisins
1/2 cup walnuts
1/2 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
1/2 tsp Salt
Melt 1/2 cup shortening in sauce pan, add brown sugar. Blend and remove from heat add 2/3 cup pumpkin, 1/2 tsp vanilla, and 2 eggs. Blend well. Add dry ingredients and date nut mixture. Pour in to greased 9x9 cake pan. Bake at 350 for 30-35 min. Sprinkle with Powdered sugar.
Date Filled Cookies
By Elene Randell
Grandma Magdalena Walz's Recipe, she baked all the time and this one especially at Christmas time. 1927.
Date Filling
Cook together until thick, stirring constantly: 2 cups dates cut small, 3/4 cup sugar, 3/4 cup water, add 1/2 cup nuts. Cool.
Cookie Dough
1 cup Shortening
2 cups brown sugar
1/2 cups water
3 eggs
1 tsp vanilla
3 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/3 tsp cinnamon
Bake 375. Mix well shortening, brown sugar, eggs. Stir in water, vanilla. Sift together and stir in flour, soda, salt, and cinnamon. Drop with teaspoon on to an ungreased cookie sheet. Place 1/2 tsp filling on dough. Cover with 1/2 tsp dough. Bake 10-12 min. makes 5-6 dozen.
Grandma Magdalena Walz's Recipe, she baked all the time and this one especially at Christmas time. 1927.
Date Filling
Cook together until thick, stirring constantly: 2 cups dates cut small, 3/4 cup sugar, 3/4 cup water, add 1/2 cup nuts. Cool.
Cookie Dough
1 cup Shortening
2 cups brown sugar
1/2 cups water
3 eggs
1 tsp vanilla
3 1/2 cups flour
1/2 tsp salt
1 tsp baking soda
1/3 tsp cinnamon
Bake 375. Mix well shortening, brown sugar, eggs. Stir in water, vanilla. Sift together and stir in flour, soda, salt, and cinnamon. Drop with teaspoon on to an ungreased cookie sheet. Place 1/2 tsp filling on dough. Cover with 1/2 tsp dough. Bake 10-12 min. makes 5-6 dozen.
No Fail Jello Popcorn Balls
By Elene Randell
1 sm pkg Jell-O
1/2 cup sugar
1 cup light corn syrup
Bring sugar and syrup to boil, and then add Jell-O. Stir until dissolved. Then pour over popped corn. Separate and put in to balls. I like to use a cleaned out kitchen sink. Just put all the popcorn in there and add the hot mixture and you only have to clean out the sink in the end.
1 sm pkg Jell-O
1/2 cup sugar
1 cup light corn syrup
Bring sugar and syrup to boil, and then add Jell-O. Stir until dissolved. Then pour over popped corn. Separate and put in to balls. I like to use a cleaned out kitchen sink. Just put all the popcorn in there and add the hot mixture and you only have to clean out the sink in the end.
Zucchini Bread
By Elene Randell
1 cup oil
3 eggs beaten
2 cups sugar
2 cups raw grated zucchini
3 tsp cinnamon
2 cups flour
1/4 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp vanilla
1 cup nuts and raisins
Mix together liquids, then dry ingredients. Bake at 325 for 1 hour or until done. Makes 2 loves.
1 cup oil
3 eggs beaten
2 cups sugar
2 cups raw grated zucchini
3 tsp cinnamon
2 cups flour
1/4 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp vanilla
1 cup nuts and raisins
Mix together liquids, then dry ingredients. Bake at 325 for 1 hour or until done. Makes 2 loves.
Pumpkin Cookies
By Elene Randell
1/2 cup shortening
1 1/2 cups brown sugar
2 eggs
1 1/2 cup pumpkin
1 cup raisins
1/2 tsp salt
1/4 tsp ginger
1/2 tsp nutmeg
1 tsp vanilla
4 tsp baking powder
1 cup chopped nuts
Combine shortening brown sugar, eggs and pumpkin. Add dry ingredients. Bake at 400 for 12 min.
1/2 cup shortening
1 1/2 cups brown sugar
2 eggs
1 1/2 cup pumpkin
1 cup raisins
1/2 tsp salt
1/4 tsp ginger
1/2 tsp nutmeg
1 tsp vanilla
4 tsp baking powder
1 cup chopped nuts
Combine shortening brown sugar, eggs and pumpkin. Add dry ingredients. Bake at 400 for 12 min.
Friday, August 12, 2011
Cinnamon Sauce for Apple Pancakes
By Margaret Randell
(We use for other pancakes as well)
1 C. Lt. Corn Syrup 2 Tsp. Cinnamon
1/2 C. Water 1 C. Evaporated Milk
2 C. Sugar
In a med. saucepan mix corn syrup, sugar, water and cinnamon. Bring to a full boil over med. heat, stirring constantly. Continue stirring and boiling for an additional 2 min. Cool 5 min.; then stir in evaporated milk. Serve warm over apple pancakes.
Leftovers can be refrigerated and reheated in the microwave. If you reheat in the microwave be careful it does not spill over when reheating.
(We use for other pancakes as well)
1 C. Lt. Corn Syrup 2 Tsp. Cinnamon
1/2 C. Water 1 C. Evaporated Milk
2 C. Sugar
In a med. saucepan mix corn syrup, sugar, water and cinnamon. Bring to a full boil over med. heat, stirring constantly. Continue stirring and boiling for an additional 2 min. Cool 5 min.; then stir in evaporated milk. Serve warm over apple pancakes.
Leftovers can be refrigerated and reheated in the microwave. If you reheat in the microwave be careful it does not spill over when reheating.
Apple Pancakes
By Margaret Randell
1 Egg 1 Med Apple, peeled, cored and quartered
1 Tb. Sugar 1 C. Evaporated Milk
1 Tb. Softened Butter 1 C. Pkg, Pancake mix
Place Egg, sugar, butter, apple and evaporated milk in container of electric blender. Cover and run at low speed (or at chop position) a few seconds until apple is chopped. Add pancake mix. Cover and run at high speed (or blend position) a few seconds until blended. Pour about 1/4 C at a time on preheated griddle.
1 Egg 1 Med Apple, peeled, cored and quartered
1 Tb. Sugar 1 C. Evaporated Milk
1 Tb. Softened Butter 1 C. Pkg, Pancake mix
Place Egg, sugar, butter, apple and evaporated milk in container of electric blender. Cover and run at low speed (or at chop position) a few seconds until apple is chopped. Add pancake mix. Cover and run at high speed (or blend position) a few seconds until blended. Pour about 1/4 C at a time on preheated griddle.
Finger Steaks
By Margaret Randell
1 Round Steak
1 Egg
1 C. Milk
1 1/2 Tsp. Sugar
1 Tsp. Garlic Salt
Combine milk and egg. Beat slightly. Add dry ingredients slowly mixing each addition thoroughly to prevent lumps from forming. Cut steak in 1 inch cubes and set in the batter for at least 1 hour. (I like to let mine sit for overnight. It gives them more flavor) Remove batter coated cubes and deep-fat fry at 325 for 5 min. or until golden brown.
1 Round Steak
1 Egg
1 C. Milk
1 1/2 Tsp. Sugar
1 Tsp. Garlic Salt
Combine milk and egg. Beat slightly. Add dry ingredients slowly mixing each addition thoroughly to prevent lumps from forming. Cut steak in 1 inch cubes and set in the batter for at least 1 hour. (I like to let mine sit for overnight. It gives them more flavor) Remove batter coated cubes and deep-fat fry at 325 for 5 min. or until golden brown.
Shepherd's Pie
By Margaret Randell
3 C (1 1/2 LB) Cooked Ground B
5 LBS. Mashed Potatoes (I just make a really big pot)
1 Med. Onion, chopped
1 Clove Garlic, minced
1 Tsp... Rosemary
2Tbs. Flour
4 Tbs. Butter
3/4 C. Chicken Broth
Salt and Pepper to taste
Melt butter, add flour and cook. Add broth and cool for 5 min. Add cooked ground beer and season. Put in hotel pan; add mashed potatoes clear to the edge of the pan. Bake at 375 for 35 min. or until brown.
3 C (1 1/2 LB) Cooked Ground B
5 LBS. Mashed Potatoes (I just make a really big pot)
1 Med. Onion, chopped
1 Clove Garlic, minced
1 Tsp... Rosemary
2Tbs. Flour
4 Tbs. Butter
3/4 C. Chicken Broth
Salt and Pepper to taste
Melt butter, add flour and cook. Add broth and cool for 5 min. Add cooked ground beer and season. Put in hotel pan; add mashed potatoes clear to the edge of the pan. Bake at 375 for 35 min. or until brown.
Wednesday, August 10, 2011
Bean and Tomato Salad
By Amanda Campbell
I made this up and it is a hit with all potlucks I bring it too.
2 packages of grape or cherry tomatoes
2 large cucumbers
1 can black beans
1 can white beans
optional
fresh mozzarella
Vinaigrette WARNING THIS IS A GUESS, YOU WILL HAVE TO PLAY WITH THIS CAUSE I NEVER MEASURE:
about
two tea Dejon mustard
S&P
1 to 2 packs of equal
a large splash of Rice Vinegar
mix with a whisk
Add slowly Good Olive Oil till looks like enough
test with a piece of Veggies and see if it needs something.
Mix all up in a bowl and enjoy!!!!
I made this up and it is a hit with all potlucks I bring it too.
2 packages of grape or cherry tomatoes
2 large cucumbers
1 can black beans
1 can white beans
optional
fresh mozzarella
Vinaigrette WARNING THIS IS A GUESS, YOU WILL HAVE TO PLAY WITH THIS CAUSE I NEVER MEASURE:
about
two tea Dejon mustard
S&P
1 to 2 packs of equal
a large splash of Rice Vinegar
mix with a whisk
Add slowly Good Olive Oil till looks like enough
test with a piece of Veggies and see if it needs something.
Mix all up in a bowl and enjoy!!!!
Amanda's Spaghetti
By Amanda Campbell
I came up with this recipe because I don't really like Spaghetti and wanted to make some that I would like. Here it is. I love this!!
1 Pkg of Mushrooms
5 carrots
1 white onion
2 tbl Olive Oil
1 tbl chopped garlic
S & P
1/2 pound ground pork and 1/2 pound ground HOT pork
or 1 pound of hamburger
2 large cans of whole tomatoes
1 1/2 tea of dried Oregano
1 1/2 tea dried basil
In a large nonstick pan add half olive oil and place sliced mushrooms on and brown on both sides. Don't crowd your mushrooms or they will not brown.
In a separate saucepan add olive oil, and onion, with S&P and sauté for about 5 min. Add diced carrots and garlic. Cook another 5-10 min or till slightly browned. Then meanwhile in a blender add tomatoes, basil and oregano. Might have to do it twice.
Take out onion and carrots add pork and brown and break up big pieces. Add vegetables and tomato puree. Cook about 20 to 30 min or until carrots are cooked through.
I came up with this recipe because I don't really like Spaghetti and wanted to make some that I would like. Here it is. I love this!!
1 Pkg of Mushrooms
5 carrots
1 white onion
2 tbl Olive Oil
1 tbl chopped garlic
S & P
1/2 pound ground pork and 1/2 pound ground HOT pork
or 1 pound of hamburger
2 large cans of whole tomatoes
1 1/2 tea of dried Oregano
1 1/2 tea dried basil
In a large nonstick pan add half olive oil and place sliced mushrooms on and brown on both sides. Don't crowd your mushrooms or they will not brown.
In a separate saucepan add olive oil, and onion, with S&P and sauté for about 5 min. Add diced carrots and garlic. Cook another 5-10 min or till slightly browned. Then meanwhile in a blender add tomatoes, basil and oregano. Might have to do it twice.
Take out onion and carrots add pork and brown and break up big pieces. Add vegetables and tomato puree. Cook about 20 to 30 min or until carrots are cooked through.
Pfeffernuesse
By Elene Randell
Grandma Walz used to make this on special occasions.
Cookie Dough
2 1/2 cups flour
1/2 tea ground cloves
1/2 tea nutmeg
1/2 tea cinnamon
1/4 tea ground ginger
1/4 tea black pepper
1/4 tea ground cardamom
1/4 tea baking soda
2 eggs
1 cup dark-brown sugar packed
1/3 cup finely chopped walnuts
Glaze
3 cups granulated sugar
dash of cream of tarter
2 egg whites
To make Cookie Dough
1. Mix flour with cloves, nutmeg, cinnamon, ginger, pepper, cardamom, and baking soda. Set aside.
2. In large bowl, with electric beater at high speed beat eggs and the brown sugar until light, about 5 min.
3. At low speed beat in flour mixture and nuts until well combined. Dough will be sticky.
4. Preheat oven to 375f. Lightly grease cookie sheets.
5. With wet hands, pinch off dough; roll dough in to 1 inch balls, using 1 tablespoon of dough for each.
6. Place on a prepared cookie sheets. Bake 12 to 15 min. Remove to a wire rack to cool.
7. Meanwhile make glaze; in a large saucepan, combine sugar, cream of tartar and 1 cup of water. Bring to a boil under med heat until sugar is dissolved. Stir on and off. Boil for 5-7 min without stirring, until mixture forms a 2 inch thread when dropped from a spoon, or to 235F on candy thermometer.
8. Meanwhile in a med bowl, with mixer at med speed, beat egg whites until stiff peaks form when beater is raised. Pour syrup in a continuous stream in to egg whites beating constantly. Beat until mixture thickens slightly.
9. Drop cookies a few at a time in to glaze. With a fork turn to coat completely. Place on a wire rack.
10. Store in an air tight container for about two weeks to mellow.
Makes 1 1/2 dozen. McCall’s December 1969
Grandma Walz used to make this on special occasions.
Cookie Dough
2 1/2 cups flour
1/2 tea ground cloves
1/2 tea nutmeg
1/2 tea cinnamon
1/4 tea ground ginger
1/4 tea black pepper
1/4 tea ground cardamom
1/4 tea baking soda
2 eggs
1 cup dark-brown sugar packed
1/3 cup finely chopped walnuts
Glaze
3 cups granulated sugar
dash of cream of tarter
2 egg whites
To make Cookie Dough
1. Mix flour with cloves, nutmeg, cinnamon, ginger, pepper, cardamom, and baking soda. Set aside.
2. In large bowl, with electric beater at high speed beat eggs and the brown sugar until light, about 5 min.
3. At low speed beat in flour mixture and nuts until well combined. Dough will be sticky.
4. Preheat oven to 375f. Lightly grease cookie sheets.
5. With wet hands, pinch off dough; roll dough in to 1 inch balls, using 1 tablespoon of dough for each.
6. Place on a prepared cookie sheets. Bake 12 to 15 min. Remove to a wire rack to cool.
7. Meanwhile make glaze; in a large saucepan, combine sugar, cream of tartar and 1 cup of water. Bring to a boil under med heat until sugar is dissolved. Stir on and off. Boil for 5-7 min without stirring, until mixture forms a 2 inch thread when dropped from a spoon, or to 235F on candy thermometer.
8. Meanwhile in a med bowl, with mixer at med speed, beat egg whites until stiff peaks form when beater is raised. Pour syrup in a continuous stream in to egg whites beating constantly. Beat until mixture thickens slightly.
9. Drop cookies a few at a time in to glaze. With a fork turn to coat completely. Place on a wire rack.
10. Store in an air tight container for about two weeks to mellow.
Makes 1 1/2 dozen. McCall’s December 1969
Wednesday, August 3, 2011
Ranger Cookies
By Amanda Campbell, this was my grandma's great cookie recipe!! She loved making them for us and we loved eating them. Enjoy. And Thanks Grandma Davenport!!
1/2 cup shortening
1/2 cup Sugar
1/2 cup brown Sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp soda
1 cup oats
1 cup cereal like rice crispiest
Heat oven to 375. Cream shortening, sugars, egg, and vanilla until light and fluffy. Stir in remaining ingredients. Drop rounded tsp full about 2 inches apart. Bake about 10 min. Let set on pan for a few min before transfer to cooling rack. Makes around 21 cookies.
1/2 cup shortening
1/2 cup Sugar
1/2 cup brown Sugar
1 egg
1 tsp vanilla
1 cup flour
1/2 tsp soda
1 cup oats
1 cup cereal like rice crispiest
Heat oven to 375. Cream shortening, sugars, egg, and vanilla until light and fluffy. Stir in remaining ingredients. Drop rounded tsp full about 2 inches apart. Bake about 10 min. Let set on pan for a few min before transfer to cooling rack. Makes around 21 cookies.
Monday, August 1, 2011
Baked French Toast Casserole with Maple Syrup
By Amanda Campbell, I made this for breakfast when Paul’s family came to visit. It was a hit, Thank you Paula Deen!!
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup
Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.
The next day, preheat oven to 350 degrees F.
Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.
Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.
Sunday, July 31, 2011
Monster Cookies
By Gretchen Kunz and Amanda Campbell We had these at my cookie club party and these were the best ever, I made them again and again. Gretchen brought them and now I am hooked!!
Ingredients
6 eggs
2 cups packed brown sugar
2 cups white sugar
1/2 pound butter
2 tablespoons vanilla extract
2 tablespoons white corn syrup
4 teaspoons baking soda
1 1/2 cups peanut butter
9 cups rolled oats
8 ounces semisweet chocolate chips
1/2 pound candy-coated milk chocolate pieces
Directions
1.Preheat oven to 350 degrees F.
2.In a large bowl, cream together the sugars and the butter. Add in the eggs and mix well.
3.Mix in the vanilla, corn syrup, baking soda, and peanut butter. Stir until well blended.
4.Add in the oatmeal one cup at a time and mix well. Lastly, stir in the chocolate chips and M & Ms by hand. Form dough into balls and place about 2 inches apart on cookie sheets. Bake 12 - 15 minutes.
Ingredients
6 eggs
2 cups packed brown sugar
2 cups white sugar
1/2 pound butter
2 tablespoons vanilla extract
2 tablespoons white corn syrup
4 teaspoons baking soda
1 1/2 cups peanut butter
9 cups rolled oats
8 ounces semisweet chocolate chips
1/2 pound candy-coated milk chocolate pieces
Directions
1.Preheat oven to 350 degrees F.
2.In a large bowl, cream together the sugars and the butter. Add in the eggs and mix well.
3.Mix in the vanilla, corn syrup, baking soda, and peanut butter. Stir until well blended.
4.Add in the oatmeal one cup at a time and mix well. Lastly, stir in the chocolate chips and M & Ms by hand. Form dough into balls and place about 2 inches apart on cookie sheets. Bake 12 - 15 minutes.
Jagerschnitzel
By Amanda Campbell I love this dish. It is the best ever and hope that you do too. I serve it with spatzle, a German noodle. YUMMMM
Ingredients
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 big thing of sautéed mushrooms as much as you want.
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
Directions
1.In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2.Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
Ingredients
1 cup bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil
4 pork steaks or cutlets, pounded thin
1 egg, beaten
1 medium onion, diced
1 big thing of sautéed mushrooms as much as you want.
1 1/2 cups water
1 cube beef bouillon
1 tablespoon cornstarch
1/2 cup sour cream
Directions
1.In a shallow dish, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.
2.Remove the pork to a platter and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve immediately.
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