Ingredients:
1 cup granulated sugar
2 tablespoon all-purpose flour
2 1/2 teaspoon salt
1 3/4 cups unsweetened pineapple juice
2 (20-ounce) can pineapple tidbits, drained
1 (20-ounce) can crushed pineapple in its own juice, drained
3 (11-ounce) cans mandarin orange segments, drained
2 large egg, beaten
1 Tablespoon lemon juice
1 (16 ounces) Acine di Pepe Pasta, uncooked
1 (8 ounces) frozen non-dairy whipped topping, thawed and divided
1 cups miniature marshmallows
1 cup flaked coconut
Maraschino cherries (optional)
Directions:
1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 3/4 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
Friday, July 29, 2011
Apple Pie Filling
Use Basic Pie Crust located here.
3/4 C sugar
1/4 C flour
1/2 tsp nutmeg
1/2 tsp cinnamon
6 Granny Smith apples, peeled and sliced
Egg White, slightly beaten
1. Heat oven to 425 degees. Prepare pastry.
2. Mix sugar, flour, nutmeg and cinnamon.
3. Layer sliced apples with sugar mixture until pie crust is filled to heaping.
4. Cover with other crust and crimp edges.
5. Brush top withslightly beaten egg white and sprinkle with sugar.
6. Cover edges of crust with foild and bake 40-50 minutes. Take foil off last 15 minutes of baking.
Courtesy of: Michelle Powell
3/4 C sugar
1/4 C flour
1/2 tsp nutmeg
1/2 tsp cinnamon
6 Granny Smith apples, peeled and sliced
Egg White, slightly beaten
1. Heat oven to 425 degees. Prepare pastry.
2. Mix sugar, flour, nutmeg and cinnamon.
3. Layer sliced apples with sugar mixture until pie crust is filled to heaping.
4. Cover with other crust and crimp edges.
5. Brush top withslightly beaten egg white and sprinkle with sugar.
6. Cover edges of crust with foild and bake 40-50 minutes. Take foil off last 15 minutes of baking.
Courtesy of: Michelle Powell
Basic Pie Crust
Single Crust (8 or 9 inch pie)
1 cup flour
1/2 tsp salt
1/3 cup + 1 Tbls shortening
2 to 3 Tbls ice cold water
Double Crust (8 or 9 inch pie)
2 cup flour
1 tsp salt
2/3 cup + 2 Tbls shortening
4 to 6 Tbls ice cold water
1. Mix flour and salt in glass bowl. cut shortening into salt until particles are about pea size.
2. Sprinkle water into mixture 1 tablespoon a a time tossing with fork until mixture mostly clings together and ocmes away form side of bowl. DON'T over mix!!!
3. Gather into a ball. Placeo n sheet of waxed paper and flatten into disc shape. Plaxe another piece of wax paper on tomp and roll out.
4. If baking shell, prick bottom and sides iwth a fork and bake in a 475 degree oven for 8 to 10 minute or until golden brown.
Courtesy of: Michelle Powell
1 cup flour
1/2 tsp salt
1/3 cup + 1 Tbls shortening
2 to 3 Tbls ice cold water
Double Crust (8 or 9 inch pie)
2 cup flour
1 tsp salt
2/3 cup + 2 Tbls shortening
4 to 6 Tbls ice cold water
1. Mix flour and salt in glass bowl. cut shortening into salt until particles are about pea size.
2. Sprinkle water into mixture 1 tablespoon a a time tossing with fork until mixture mostly clings together and ocmes away form side of bowl. DON'T over mix!!!
3. Gather into a ball. Placeo n sheet of waxed paper and flatten into disc shape. Plaxe another piece of wax paper on tomp and roll out.
4. If baking shell, prick bottom and sides iwth a fork and bake in a 475 degree oven for 8 to 10 minute or until golden brown.
Courtesy of: Michelle Powell
Easy Rolls
2 C HOT water
1 C mashed potatoes (microwave 1 c water with 1/4 to 1/2 c flaked instant potatoes)
1/2 Tbls salt
1/4 C oil
1 Cube melted butter
1/2 C sugar
1/3 C honey
Mix above ingredients on Speed 1; until combined.
Add:
2 C flour (should look like cak batter)
1-1/2 to 2 Tbls SAF yeast
3-5 C flour (until flour leaves sides of bowl)
Mix on speed 2 for 1 minute.
Add 1 more cup flour
Mix on speed 2 for 3-1/2 to 4 minutes.
Oil hands, rolling pin and ctting board. Roll to size of pie; cut into 12 wedges. Roll from wide end. Spray pam on cookie sheets. Will raise in 45 minutes on counter or you can quick raise in 150 degree oven. Bake at 350 degrees for 15-20 minutes. (until golden on bottom)
Courtesy of: Jamie Ward
1 C mashed potatoes (microwave 1 c water with 1/4 to 1/2 c flaked instant potatoes)
1/2 Tbls salt
1/4 C oil
1 Cube melted butter
1/2 C sugar
1/3 C honey
Mix above ingredients on Speed 1; until combined.
Add:
2 C flour (should look like cak batter)
1-1/2 to 2 Tbls SAF yeast
3-5 C flour (until flour leaves sides of bowl)
Mix on speed 2 for 1 minute.
Add 1 more cup flour
Mix on speed 2 for 3-1/2 to 4 minutes.
Oil hands, rolling pin and ctting board. Roll to size of pie; cut into 12 wedges. Roll from wide end. Spray pam on cookie sheets. Will raise in 45 minutes on counter or you can quick raise in 150 degree oven. Bake at 350 degrees for 15-20 minutes. (until golden on bottom)
Courtesy of: Jamie Ward
Honey Baked Ham
1 shank half, bone-in, fully cooked, spiral sliced ham
1 C Sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp paprika
dash ground ginger
dash all spice
Combine sugar and spices and pour onto a sheet of waxed paper. Roll ham in sugar mixture until evenly coated. Use a blow torch to caramelize the sugar. Repeat rolling and caramelizing once or twice more (you may not use all of the sugar mixture) so that the ham is well glazed.
Tips: Put ham on a glass platter, but not the serving plate while working with it. Make sure you keep the torch constantly moving to prevent burnt spots.
1 C Sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ground cloves
1/8 tsp paprika
dash ground ginger
dash all spice
Combine sugar and spices and pour onto a sheet of waxed paper. Roll ham in sugar mixture until evenly coated. Use a blow torch to caramelize the sugar. Repeat rolling and caramelizing once or twice more (you may not use all of the sugar mixture) so that the ham is well glazed.
Tips: Put ham on a glass platter, but not the serving plate while working with it. Make sure you keep the torch constantly moving to prevent burnt spots.
Play Dough
1-3/4cup flour
1 cup salt
4 tbsp cream of tarter
2 cups water
3/4 Tbls Vegetable oil
Food Coloring
Mix and stir over low heat. It's done when the dough forms a ball while you stir. Store in air tight container or bag.
Courtsey of Judy Nietzer
1 cup salt
4 tbsp cream of tarter
2 cups water
3/4 Tbls Vegetable oil
Food Coloring
Mix and stir over low heat. It's done when the dough forms a ball while you stir. Store in air tight container or bag.
Courtsey of Judy Nietzer
Popsicles
2 cups boiling water
1 cup sugar
1 (3 oz) pkg Jello
1 pkg Kool-aid
2 cups Cold water
Dissolve sugar, jello and kool-aid in boiling water. Add cold water. Pour into Dixie cups, cover with plastic wrap and poke sticks through plastic wrap. Freeze.
Courtesy of Linda Hoffman
1 cup sugar
1 (3 oz) pkg Jello
1 pkg Kool-aid
2 cups Cold water
Dissolve sugar, jello and kool-aid in boiling water. Add cold water. Pour into Dixie cups, cover with plastic wrap and poke sticks through plastic wrap. Freeze.
Courtesy of Linda Hoffman
Choclate Trifle
Ingredients:
1 Brownie Mix
1 (3.9 oz) package instant chcolate pudding mix
1/2 cup water
1 (14 oz) can sweetened condensed milk
1 (8 oz) container Cool Whip
1 (12 oz) container Cool Whip
1 bar chocolate, shaved into curls
Directions:
Make brownies according to package directions. Cool and then cut into 1 inch squares.
Combine pudding mix, water and milk. Mix well. Fold in 8 oz cool whip and mix thourughly.
Layer brownie, pudding mixture and cool whip in a trifle bowl. Repeat.
Garnish with choclate shavings.
Refirgerate at least 8 hours.
Courtesy of: Kristy Sandum
1 Brownie Mix
1 (3.9 oz) package instant chcolate pudding mix
1/2 cup water
1 (14 oz) can sweetened condensed milk
1 (8 oz) container Cool Whip
1 (12 oz) container Cool Whip
1 bar chocolate, shaved into curls
Directions:
Make brownies according to package directions. Cool and then cut into 1 inch squares.
Combine pudding mix, water and milk. Mix well. Fold in 8 oz cool whip and mix thourughly.
Layer brownie, pudding mixture and cool whip in a trifle bowl. Repeat.
Garnish with choclate shavings.
Refirgerate at least 8 hours.
Courtesy of: Kristy Sandum
KitchenAid Sugar Cookies
½ cup melted butter or margarine, softened
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon baking soda
1/4 teaspoon salt
Place butter and sugar in mixing bowl. Attach bowl and Flat Beater to mixer. Turn to Speed 2 and beat about 30 seconds. Turn to speed 4 and beat about 1-1/2 minutes. Stop and scrape the bowl. Add egg and vanilla. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl.
Combine flour, soda and salt. Add to mixer bowl. Turn to stir speed and beat about 30 seconds. Stop and scrape bowl. Turn to speed 2 and mix about 45 seconds. Shape dough into a flat ball. Wrap in plastic wrap. Chill in refrigerator 2 to 3 hours.
Divide dough into thirds. Roll each portion 1.8 inch tick on lightly floured waxed paper. Cut with cookie cutters and place on lightly greased baking sheets. Bake at 375 degrees for 7 to 10 minutes, or until edges are light brown. Remove from baking sheets immediately and cool on wire racks.
Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.Yield 36 (1 bar per serving).
Courtesy of: KitchenAid
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
½ teaspoon baking soda
1/4 teaspoon salt
Place butter and sugar in mixing bowl. Attach bowl and Flat Beater to mixer. Turn to Speed 2 and beat about 30 seconds. Turn to speed 4 and beat about 1-1/2 minutes. Stop and scrape the bowl. Add egg and vanilla. Turn to Speed 6 and beat about 1 minute. Stop and scrape bowl.
Combine flour, soda and salt. Add to mixer bowl. Turn to stir speed and beat about 30 seconds. Stop and scrape bowl. Turn to speed 2 and mix about 45 seconds. Shape dough into a flat ball. Wrap in plastic wrap. Chill in refrigerator 2 to 3 hours.
Divide dough into thirds. Roll each portion 1.8 inch tick on lightly floured waxed paper. Cut with cookie cutters and place on lightly greased baking sheets. Bake at 375 degrees for 7 to 10 minutes, or until edges are light brown. Remove from baking sheets immediately and cool on wire racks.
Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.Yield 36 (1 bar per serving).
Courtesy of: KitchenAid
Kitchen Aid Peanut Butter Cookies
Ingredients:
½ cup peanut butter
½ cup melted butter or margarine, softened
½ cup granulated sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
½ teaspoon baking soda
½ teaspoon salt
1-¼ cups all-purpose flour
Directions:
Place peanut butter and butter in mixing bowl.Attach bowl and Flat Beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth.Stop and scrape the bowl. Add sugar, eggs, and vanilla.Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.
Turn to Stir Speed. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds.Turn to Speed 2 and mix about 30 seconds.
Roll dough into 1-inch balls. Place about 2 inches apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to ¼-inch thickness.
Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.Yield 36 (1 bar per serving).
Courtesy of: KitchenAid
½ cup peanut butter
½ cup melted butter or margarine, softened
½ cup granulated sugar
½ cup brown sugar
1 egg
½ teaspoon vanilla
½ teaspoon baking soda
½ teaspoon salt
1-¼ cups all-purpose flour
Directions:
Place peanut butter and butter in mixing bowl.Attach bowl and Flat Beater to mixer. Turn to Speed 6 and beat about 1 minute, or until mixture is smooth.Stop and scrape the bowl. Add sugar, eggs, and vanilla.Turn to Speed 4 and beat about 1 minute. Stop and scrape bowl.
Turn to Stir Speed. Gradually add all remaining ingredients to sugar mixture and mix about 30 seconds.Turn to Speed 2 and mix about 30 seconds.
Roll dough into 1-inch balls. Place about 2 inches apart on ungreased baking sheets. Press flat with fork in a criss-cross pattern to ¼-inch thickness.
Bake at 375 degrees for 10 to 12 minutes, or until golden brown. Remove from baking sheets immediately and cool on wire racks.Yield 36 (1 bar per serving).
Courtesy of: KitchenAid
Crepes
Ingredients:
4 eggs
1-1/2 cups milk
1-1/2 tsp sugar
1/8 tsp salt
1 cup flour
butter, softened
Directions:
1. In a bowl, whisk eggs, milk, sugar and salt. Add flour; beat until smooth. Let stand 30 minutes.
2. Melt 1 teaspoon butter in skillet. Pour 2 tablespoons batter into center of skillet; lift and turn pan to cover bottom.
3. Cook until lightly browned; turn and brow the other sides. Repeat with remaining batter, adding butter to skillet as needed.
4. Serve with powdered sugar, jam, or fresh fruit.
4 eggs
1-1/2 cups milk
1-1/2 tsp sugar
1/8 tsp salt
1 cup flour
butter, softened
Directions:
1. In a bowl, whisk eggs, milk, sugar and salt. Add flour; beat until smooth. Let stand 30 minutes.
2. Melt 1 teaspoon butter in skillet. Pour 2 tablespoons batter into center of skillet; lift and turn pan to cover bottom.
3. Cook until lightly browned; turn and brow the other sides. Repeat with remaining batter, adding butter to skillet as needed.
4. Serve with powdered sugar, jam, or fresh fruit.
Turkey Noodle Soup Express
Ingredients:
3-1/2 cups Swanson chicken broth
Pepper to taste
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey
Directions:
Mix broth, pepper, carrot and celery in sauce pan. Heat to boil.
Stir in noodles and turke. cook over meium heat 10 minutes or unitl noodle are done.
Courtesy of: Swanson Broth
3-1/2 cups Swanson chicken broth
Pepper to taste
1 medium carrot, sliced
1 stalk celery, sliced
1/2 cup uncooked medium egg noodles
1 cup cubed cooked turkey
Directions:
Mix broth, pepper, carrot and celery in sauce pan. Heat to boil.
Stir in noodles and turke. cook over meium heat 10 minutes or unitl noodle are done.
Courtesy of: Swanson Broth
Onion Rings
Ingredients:
Vegetable Oil for frying
3/4 cup flour
1/2 cup milk
1/2 tsp salt
1 egg
3 lg. Spanish or Bermuda onions, cut into 1/4 inch slics and separated into rings.
Directions:
Heat Oil to 375 degrees.
Beat remaining ingredients (except onions) until smooth.
Dip each ring in batter nad fry a few onions at a time, about 2 minutes, turing once.
Vegetable Oil for frying
3/4 cup flour
1/2 cup milk
1/2 tsp salt
1 egg
3 lg. Spanish or Bermuda onions, cut into 1/4 inch slics and separated into rings.
Directions:
Heat Oil to 375 degrees.
Beat remaining ingredients (except onions) until smooth.
Dip each ring in batter nad fry a few onions at a time, about 2 minutes, turing once.
Selma's Potato Dumplings
4-6 medium potatoes, mashed (can us leftovers)
1 small loaf wheat bread (homemade is best)
1 cup flour, divided
Salt
Milk
2 eggs, beaten
1. In a large bowl, tear bread as if you're making stuffing.
2. Add beaten eggs, 3/4 c flour and a little milk just to moisten bread. You don't want it soaked, just a little more than damp.
3. Add mashed potatoes and mix together until mixture holds together so you can make balls. It should feel damp.
4. Make into balls about 2-1/2 inches in diameter and roll into remaining flour.
5. Place in boiling salted water until dumplings float on top, cook 2 minutes longer. They should not be doughy inside.
1 small loaf wheat bread (homemade is best)
1 cup flour, divided
Salt
Milk
2 eggs, beaten
1. In a large bowl, tear bread as if you're making stuffing.
2. Add beaten eggs, 3/4 c flour and a little milk just to moisten bread. You don't want it soaked, just a little more than damp.
3. Add mashed potatoes and mix together until mixture holds together so you can make balls. It should feel damp.
4. Make into balls about 2-1/2 inches in diameter and roll into remaining flour.
5. Place in boiling salted water until dumplings float on top, cook 2 minutes longer. They should not be doughy inside.
Scallop Potatoes and Ham
6-10 potatoes, peeled and sliced
1 large can Cream of Mushroo soup
1/4-1/2 cup milk
1 small onion, diced
2 cups Ham Chunks
Cheddar cheese, grated
Salt, Pepper, Season Salt to taste
Mix it all together and bake at 350 degrees until potatoes are tender. Grate cheese on top just before serving so it has time to melt.
Courtesy of Pam Rogge
1 large can Cream of Mushroo soup
1/4-1/2 cup milk
1 small onion, diced
2 cups Ham Chunks
Cheddar cheese, grated
Salt, Pepper, Season Salt to taste
Mix it all together and bake at 350 degrees until potatoes are tender. Grate cheese on top just before serving so it has time to melt.
Courtesy of Pam Rogge
Chicken Quesadilla
Ingredients:
4 Cups flour
1-1/2 tsp salt
1/2 tsp baking powder
1 cup shortening
1-1/4 cups warm water
1 cup each shredded cheddar, mozzarella and pepper jack cheese
2 cups diced cooked chicken
1 cup sliced green onions
1 cup sliced ripe olives
1 can (4 oz) chopped green chilies, drained
Salsa and sour cream
Directions:
1. In a bowl, combine the flour, salt and baking powder.
2. Cut in shortening until crumbly.
3. Add enough warm water, stirring until mixture forms a ball.
4. Let stand for 10 minutes, covered with a damp towel.
5. Divide into 28 portions.
6. On lightly floured surface, roll each portion into a 7-in. circle.
7. Cook on a lightly greased griddle for 1-1/2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm
8. IN a bowl, combine the cheeses.
9. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies.
10. To with 1 tablespoon cheese mixture and another tortilla.
11. Cook for 30-60 seconds. turn and cook 30 seconds longer or until cheese is melted.
12. Cut into wedges. Serve with salsa and sour cream.
4 Cups flour
1-1/2 tsp salt
1/2 tsp baking powder
1 cup shortening
1-1/4 cups warm water
1 cup each shredded cheddar, mozzarella and pepper jack cheese
2 cups diced cooked chicken
1 cup sliced green onions
1 cup sliced ripe olives
1 can (4 oz) chopped green chilies, drained
Salsa and sour cream
Directions:
1. In a bowl, combine the flour, salt and baking powder.
2. Cut in shortening until crumbly.
3. Add enough warm water, stirring until mixture forms a ball.
4. Let stand for 10 minutes, covered with a damp towel.
5. Divide into 28 portions.
6. On lightly floured surface, roll each portion into a 7-in. circle.
7. Cook on a lightly greased griddle for 1-1/2 minutes on each side, breaking any bubbles with a toothpick if necessary. Keep warm
8. IN a bowl, combine the cheeses.
9. For each quesadilla, place a tortilla on the griddle; sprinkle with about 2 tablespoons cheese mixture, 2 tablespoons chicken, 1 tablespoon onions, 1 tablespoon olives and 1 teaspoon chilies.
10. To with 1 tablespoon cheese mixture and another tortilla.
11. Cook for 30-60 seconds. turn and cook 30 seconds longer or until cheese is melted.
12. Cut into wedges. Serve with salsa and sour cream.
Thursday, July 28, 2011
Creamy Hot Chocolate
Yield: 8 servings
Ingredients:
½ cup baking cocoa
1 can (14 ounce) sweetened condensed milk
1/8 teaspoon salt
6-1/2 cups water
1-1/2 teaspoons vanilla extract
Miniature marshmallows, optional
Directions:
In a large saucepan, combine the cocoa, milk, and salt.
Cook and stir over medium meat.
Gradually add water; cook and stir until heated through.
Stir in vanilla.
Top each serving with marshmallows if desired.
Taste of Homes Quick Cooking Magazine December 2001
Ingredients:
½ cup baking cocoa
1 can (14 ounce) sweetened condensed milk
1/8 teaspoon salt
6-1/2 cups water
1-1/2 teaspoons vanilla extract
Miniature marshmallows, optional
Directions:
In a large saucepan, combine the cocoa, milk, and salt.
Cook and stir over medium meat.
Gradually add water; cook and stir until heated through.
Stir in vanilla.
Top each serving with marshmallows if desired.
Taste of Homes Quick Cooking Magazine December 2001
Zucchini Bread
2 C. sugar
3 ½ C. flour
1 tsp. Soda
¾ tsp. Baking powder
1 tsp. Cinnamon
1 tsp. Salt
1 C. vegetable oil
2 tsp. Vanilla
4 eggs
2 C. grated zucchini
1 C. nutmeats
Mix all ingredients together in one large bow. Pour into greased bread tins. Makes 2 large loaves. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.
3 ½ C. flour
1 tsp. Soda
¾ tsp. Baking powder
1 tsp. Cinnamon
1 tsp. Salt
1 C. vegetable oil
2 tsp. Vanilla
4 eggs
2 C. grated zucchini
1 C. nutmeats
Mix all ingredients together in one large bow. Pour into greased bread tins. Makes 2 large loaves. Bake at 350 degrees for 50 minutes or until toothpick comes out clean.
Corn Bread Dressing (stuffing)
Bake, Cool, Crumble
1 pkg corn bread mix – follow pkg directions
1 pk onion soup mix
6 cups soft bread crumbs
½ cup margarine
1 cup celery
1 teas sage
2 eggs, beaten
Salt and pepper
1-1 ½ cups warm milk
Mix corn bread, add soup mix and bread crumbs. Bake according to cornbread directions. Cool and crumble.
Sautee margarine and celery.
Combine bread, celery, sage, eggs and warm milk together.
Place in turkey or casserole dish. Bake at 350 degrees until golden brown.
Courtesy of: Joan Stoddard
1 pkg corn bread mix – follow pkg directions
1 pk onion soup mix
6 cups soft bread crumbs
½ cup margarine
1 cup celery
1 teas sage
2 eggs, beaten
Salt and pepper
1-1 ½ cups warm milk
Mix corn bread, add soup mix and bread crumbs. Bake according to cornbread directions. Cool and crumble.
Sautee margarine and celery.
Combine bread, celery, sage, eggs and warm milk together.
Place in turkey or casserole dish. Bake at 350 degrees until golden brown.
Courtesy of: Joan Stoddard
Brown Bread
This bread is excellent for someone on a diet because it is very nutritious. You can bake the bread in small loves and freeze the ones that you don’t use right away.
2 Tbls. Yeast in ½ Cup water
3 Cups hot tap water
7 Cups Whole-wheat flour
2 Tbls. Salt
2/3-Cup Oil
2/3-Cup Honey
Add yeast and 6 more cups whole wheat flour. Mix in Mixer 10 minutes. Mold in Pans. Let rise 20 minutes. Bake at 350 degrees for 40 minutes.
Courtesy of: Jeanette Rekow
2 Tbls. Yeast in ½ Cup water
3 Cups hot tap water
7 Cups Whole-wheat flour
2 Tbls. Salt
2/3-Cup Oil
2/3-Cup Honey
Add yeast and 6 more cups whole wheat flour. Mix in Mixer 10 minutes. Mold in Pans. Let rise 20 minutes. Bake at 350 degrees for 40 minutes.
Courtesy of: Jeanette Rekow
Fruit Crisp
5 cups Fruit (sliced apples, pears, peaches…)
3 Tbsp. Sugar
1 Cup rolled Oats
1 Cup packed brown sugar
½ Cup flour
½ tsp. Cinnamon
½ Cup butter
½ Cup chopped nuts
Mix fruit and sugar together.
For topping; mix remaining ingredients in a bowl.
Sprinkle 1/2 topping mixture in 13 x 9 inch pan sprayed with cooking spray.
Top with fruit mixture.
Top with remaining topping mixture.
Bake at 35 degrees for 30 to 35 minutes or until fruit is tender and topping is golden brown.
Courtesy of: Vicki Cerveny
3 Tbsp. Sugar
1 Cup rolled Oats
1 Cup packed brown sugar
½ Cup flour
½ tsp. Cinnamon
½ Cup butter
½ Cup chopped nuts
Mix fruit and sugar together.
For topping; mix remaining ingredients in a bowl.
Sprinkle 1/2 topping mixture in 13 x 9 inch pan sprayed with cooking spray.
Top with fruit mixture.
Top with remaining topping mixture.
Bake at 35 degrees for 30 to 35 minutes or until fruit is tender and topping is golden brown.
Courtesy of: Vicki Cerveny
Pecan Fingers
2 Cups finely chopped pecans
2 Cups Flour
¾ Cup Powdered sugar
1-Cup Butter
2 tsp. Vanilla
1 Tbls. Water
Form in size of middle finger. Bake for 1 hour at 250 degrees; roll in powdered sugar.
Courtesy of: Janice Schmidt
2 Cups Flour
¾ Cup Powdered sugar
1-Cup Butter
2 tsp. Vanilla
1 Tbls. Water
Form in size of middle finger. Bake for 1 hour at 250 degrees; roll in powdered sugar.
Courtesy of: Janice Schmidt
Old-Fashioned Carrot Cake
Ingredients:
4 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg; beat into egg mixture. Stir in carrots.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
FROSTING:
1/2 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3-3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
1 cup chopped walnuts
Carrot curls and additional walnuts, optional
In a mixing bowl, cream butter and cream cheese. Gradually beat in confectioners’ sugar and vanilla. Add enough milk to achieve desired spreading consistency. Stir in walnuts. Spread frosting between layers and over top and sides of cake. Garnish with carrot curls and walnuts if desired. Refrigerate leftovers.
4 eggs
2 cups sugar
1-1/2 cups vegetable oil
2 cups all-purpose flour
2 to 3 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 cups grated carrots
In a mixing bowl, combine eggs, sugar and oil; mix well. Combine flour, cinnamon, baking powder, baking soda, salt and nutmeg; beat into egg mixture. Stir in carrots.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
FROSTING:
1/2 cup butter or margarine, softened
1 package (3 ounces) cream cheese, softened
3-3/4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 to 3 tablespoons milk
1 cup chopped walnuts
Carrot curls and additional walnuts, optional
In a mixing bowl, cream butter and cream cheese. Gradually beat in confectioners’ sugar and vanilla. Add enough milk to achieve desired spreading consistency. Stir in walnuts. Spread frosting between layers and over top and sides of cake. Garnish with carrot curls and walnuts if desired. Refrigerate leftovers.
Andes Candies Cookies
1 cup butter (no substitutes), softened
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
65 mint Andes candies
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Cover and refrigerate for 2 hours or until easy to handle.
With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies.
Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies. Yield: 3-1/2 dozen.
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
65 mint Andes candies
In a mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture.
Cover and refrigerate for 2 hours or until easy to handle.
With floured hands, shape a tablespoonful of dough around 42 candies, forming rectangular cookies.
Place 2 in. apart on greased baking sheets. Bake at 375° for 10-12 minutes or until edges are golden brown. Remove to wire racks to cool. In a microwave or saucepan, melt the remaining candies; drizzle over cookies. Yield: 3-1/2 dozen.
Apple Crisp
Ingredients:
8 cups sliced peeled tart apples (8 medium)
¾ cup sugar
½ teaspoon ground cinnamon
1/8 teaspoon salt
Topping:
½ cup quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3 tablespoons cold butter or margarine
Vanilla ice cream, optional
Directions:
In a large bowl, toss the first four ingredients.
Pour into a greased 8-in. square baking dish.
In a bowl, combine oats, flour, brown sugar, baking powder and baking soda.
Cut in butter until mixture resembles coarse crumbs.
Sprinkle over apple mixture.
Bake at 350 degrees for 50-60 minutes or until apples are tender and topping is golden.
Serve warm with ice cream if desired.
8 cups sliced peeled tart apples (8 medium)
¾ cup sugar
½ teaspoon ground cinnamon
1/8 teaspoon salt
Topping:
½ cup quick-cooking oats
½ cup all-purpose flour
½ cup packed brown sugar
1/4 teaspoon baking powder
1/8 teaspoon baking soda
3 tablespoons cold butter or margarine
Vanilla ice cream, optional
Directions:
In a large bowl, toss the first four ingredients.
Pour into a greased 8-in. square baking dish.
In a bowl, combine oats, flour, brown sugar, baking powder and baking soda.
Cut in butter until mixture resembles coarse crumbs.
Sprinkle over apple mixture.
Bake at 350 degrees for 50-60 minutes or until apples are tender and topping is golden.
Serve warm with ice cream if desired.
Never-Fail Cut Out Cookies
Great Grandma Christensen's recipe
Mix:
3 C. flour
1 C. sugar
1 tsp. salt
1 & 1/4 C. shortening
1 tsp. baking soda
1 tsp. Cream of Tartar (this is found in the spices)
Add:
2 beaten eggs
3 tbls. milk
1 tsp. vanilla
Roll out and cut with cookie cutter.
Bake at 350 - 375 degrees
Mix:
3 C. flour
1 C. sugar
1 tsp. salt
1 & 1/4 C. shortening
1 tsp. baking soda
1 tsp. Cream of Tartar (this is found in the spices)
Add:
2 beaten eggs
3 tbls. milk
1 tsp. vanilla
Roll out and cut with cookie cutter.
Bake at 350 - 375 degrees
Jello Cheese Cake
Makes 2 pies
2 boxes Jell-O Cheese Cake Mix
1 ¼ C. Milk
1 8oz thawed Cool Whip (save ¼-1/2 for the top)
Pie filling
Beat ingredients together until thick and pour into the graham cracker crust. (I add the entire cool whip at once, the more you add the thicker it is).
Top with pie filling and remaining cool whip.
Refrigerate about an hour before serving.
2 boxes Jell-O Cheese Cake Mix
1 ¼ C. Milk
1 8oz thawed Cool Whip (save ¼-1/2 for the top)
Pie filling
Beat ingredients together until thick and pour into the graham cracker crust. (I add the entire cool whip at once, the more you add the thicker it is).
Top with pie filling and remaining cool whip.
Refrigerate about an hour before serving.
Fruit Pizza
Yield: 12-14 servings
Crust:
1-1/2 cups all-purpose flour
¼ cups plus 2 tablespoons powdered sugar
¾ cups margarine or butter, softened
or Refrigerated Sugar cookie dough
Directions:
Heat oven to 400 degrees.
Mix all ingredients with fork until crumbly.
Press firmly and evenly against bottom of ungreased 12-inch pizza pan.
Bake until light brown, 10 – 15 minutes.
Toppings:
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 cup chilled whipping cream
1 cup blueberries
1 cup strawberries cut into halves
1 kiwifruit, sliced
¼ to ½ cup apple jelly.
Any other fruit you would like
Directions:
Bake cookie crust; cool.
Beat cream cheese, sugar and vanilla in 1-1/2 quart bowl on low speed until smooth.
Beat in whipping cream on low speed until blended; beat on medium speed until stiff peaks form.
Spread over crust to with in ¼ inch of edge.
Arrange fruits in circles on crust.
Heat jelly over low heat, stirring constantly, until melted; brush over fruit.
Refrigerate at least 2 hours.
Immediately refrigerate any remaining tart.
Taste of Homes Quick Cooking Magazine
Crust:
1-1/2 cups all-purpose flour
¼ cups plus 2 tablespoons powdered sugar
¾ cups margarine or butter, softened
or Refrigerated Sugar cookie dough
Directions:
Heat oven to 400 degrees.
Mix all ingredients with fork until crumbly.
Press firmly and evenly against bottom of ungreased 12-inch pizza pan.
Bake until light brown, 10 – 15 minutes.
Toppings:
1 package (3 ounces) cream cheese, softened
1/3 cup sugar
1 teaspoon vanilla
1 cup chilled whipping cream
1 cup blueberries
1 cup strawberries cut into halves
1 kiwifruit, sliced
¼ to ½ cup apple jelly.
Any other fruit you would like
Directions:
Bake cookie crust; cool.
Beat cream cheese, sugar and vanilla in 1-1/2 quart bowl on low speed until smooth.
Beat in whipping cream on low speed until blended; beat on medium speed until stiff peaks form.
Spread over crust to with in ¼ inch of edge.
Arrange fruits in circles on crust.
Heat jelly over low heat, stirring constantly, until melted; brush over fruit.
Refrigerate at least 2 hours.
Immediately refrigerate any remaining tart.
Taste of Homes Quick Cooking Magazine
Broccoli Salad
Ingredients:
2 bunches broccoli, copped
12 pieces bacon, cooked, crumbled
½ red onion, chopped
½ cup red grapes, halved
Dressing:
1 cup mayo ( not miracle whip)
½ cup sugar
1 Tbls vinegar
Mix dressing and pour over salad and toss
Courtesy of: Joan Stoddard
2 bunches broccoli, copped
12 pieces bacon, cooked, crumbled
½ red onion, chopped
½ cup red grapes, halved
Dressing:
1 cup mayo ( not miracle whip)
½ cup sugar
1 Tbls vinegar
Mix dressing and pour over salad and toss
Courtesy of: Joan Stoddard
Fruit Dip
1 Large jar of Marshmallow Cream
1 8oz. pkg. Cream Cheese
3 squirts Lemon Juice
Whip together and dip fruit of your choice in it.
Courtesy of: Tina Hoffman
1 8oz. pkg. Cream Cheese
3 squirts Lemon Juice
Whip together and dip fruit of your choice in it.
Courtesy of: Tina Hoffman
Apple Dip
8 oz. Cream Cheese
½ Cup Brown Sugar
1 tsp. Vanilla
A couple Tbls. Caramel topping (optional).
Courtesy of: Vicki Cerveny
½ Cup Brown Sugar
1 tsp. Vanilla
A couple Tbls. Caramel topping (optional).
Courtesy of: Vicki Cerveny
Taco Dip
This was a family favorite growing up and it still is. When we get together for any functions back home there is always one or two of these there. They are the first to go. It is sad but I could eat one myself if I wanted.
1 (16 oz) sour cream
1 (8oz) cream cheese, softened
1 pkg taco seasoning
½ cup salsa (optional)
Lettuce, chopped in small pieces
Tomatoes, diced
Cheese, grated
Olives, chopped
Onion, diced
Mix sour cream and cream cheese together until smooth. Gradually add in taco seasoning and mix to your taste.
Spread over a shallow dish, a cookie sheet works best for me.
Spread salsa over top of bottom layer to desired amount. I only put it on half because I don’t like it.
Then layer lettuce, tomatoes, olives, onions, and cheese and any other taco fixings can be added to you liking.
Serve with tortilla chips.
1 (16 oz) sour cream
1 (8oz) cream cheese, softened
1 pkg taco seasoning
½ cup salsa (optional)
Lettuce, chopped in small pieces
Tomatoes, diced
Cheese, grated
Olives, chopped
Onion, diced
Mix sour cream and cream cheese together until smooth. Gradually add in taco seasoning and mix to your taste.
Spread over a shallow dish, a cookie sheet works best for me.
Spread salsa over top of bottom layer to desired amount. I only put it on half because I don’t like it.
Then layer lettuce, tomatoes, olives, onions, and cheese and any other taco fixings can be added to you liking.
Serve with tortilla chips.
Spinach Dip
1 Pkg (10oz) frozen chopped spinach, thawed and drained
1 (16 oz) sour cream
1 cup Mayonnaise
1 pkg KNORR vegetable Soup, Dip & recipe mix
3 green onions, chopped
In medium bowl stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed.
Cover; chill 2 hours to blend flavors
Stir well. If desired, spoon into round bread bow. Serve with cut up vegetables, chips or crackers.
1 (16 oz) sour cream
1 cup Mayonnaise
1 pkg KNORR vegetable Soup, Dip & recipe mix
3 green onions, chopped
In medium bowl stir spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions until well mixed.
Cover; chill 2 hours to blend flavors
Stir well. If desired, spoon into round bread bow. Serve with cut up vegetables, chips or crackers.
Coleslaw (tastes just like KFC)
Ingredients:
8 c. cabbage, finely chopped
1/4 c. shredded carrot
(or you can use a couple bags of the pre-chopped cabbage-carrot mixture)
1/3 c. sugar
1/8 tsp. salt
1/8 tsp. pepper
1 1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. mustard (optional, but adds a nice flavor)
Chop up the cabbage and carrots into fine pieces. In a large bowl, combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mustard, and whisk until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate overnight. Drain excess liquid and stir well before serving.
Courtesy of: http://www.favfamilyrecipes.com/search/label/Hawaiian
8 c. cabbage, finely chopped
1/4 c. shredded carrot
(or you can use a couple bags of the pre-chopped cabbage-carrot mixture)
1/3 c. sugar
1/8 tsp. salt
1/8 tsp. pepper
1 1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 Tbsp. white vinegar
2 1/2 Tbsp. lemon juice
1 1/2 Tbsp. mustard (optional, but adds a nice flavor)
Chop up the cabbage and carrots into fine pieces. In a large bowl, combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, lemon juice and mustard, and whisk until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate overnight. Drain excess liquid and stir well before serving.
Courtesy of: http://www.favfamilyrecipes.com/search/label/Hawaiian
Shredded Kalua Pork
Ingredients:
3-4 pounds pork roast
1-2 tablespoons Hawaiian salt or Kosher salt
1/4 c. liquid smoke1 c. cup water (you can also use beef or chicken broth)
4 washed ti leaves (if ti leaves aren't available or you don't know what they are, no worries-- it is still great without them. They just add a cool local Hawaiian element to the dish)
Directions:
1. Line bottom of crock pot with 2 ti leaves (if you have them).
2. Rub pork generously with salt, pour on liquid smoke then place on ti leaves (or in the crock pot).
3. Add water.
4. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot.
5. Cover and cook on low for 8-10 hours.
6. Garnish with chopped green onion or cilantro.
7. Serve with rice and coleslaw.
Courtesy of: http://www.favfamilyrecipes.com/search/label/Salad
3-4 pounds pork roast
1-2 tablespoons Hawaiian salt or Kosher salt
1/4 c. liquid smoke1 c. cup water (you can also use beef or chicken broth)
4 washed ti leaves (if ti leaves aren't available or you don't know what they are, no worries-- it is still great without them. They just add a cool local Hawaiian element to the dish)
Directions:
1. Line bottom of crock pot with 2 ti leaves (if you have them).
2. Rub pork generously with salt, pour on liquid smoke then place on ti leaves (or in the crock pot).
3. Add water.
4. Fit remaining ti leaves (again, if you have them) around outer edge of crockpot.
5. Cover and cook on low for 8-10 hours.
6. Garnish with chopped green onion or cilantro.
7. Serve with rice and coleslaw.
Courtesy of: http://www.favfamilyrecipes.com/search/label/Salad
Homemade Pancake Mix
Yield: 6-8 per batch
Ingredients:
4 cups all-purpose flour
2 cups whole wheat flour
2/3 cups sugar
2 tablespoons baking powder
1 tablespoon baking soda
In a bowl, combine the first five ingredients. Store mix in an airtight container in a cool dry place for up to 6 months. Yield: 6-7 batches of pancakes
ADDITIONAL INGREDIENTS FOR PANCAKES:
1 egg
¾ cup milk
To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
ADDITOINAL INGREDIENTS FOR BLUEBERRY BANANA PANCAKES:
1 egg
¾ cup milk
1 medium ripe banana, mashed
¾ cup blueberries
To prepare blueberry banana pancakes: In a bowl, combine egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above.
Ingredients:
4 cups all-purpose flour
2 cups whole wheat flour
2/3 cups sugar
2 tablespoons baking powder
1 tablespoon baking soda
In a bowl, combine the first five ingredients. Store mix in an airtight container in a cool dry place for up to 6 months. Yield: 6-7 batches of pancakes
ADDITIONAL INGREDIENTS FOR PANCAKES:
1 egg
¾ cup milk
To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.
ADDITOINAL INGREDIENTS FOR BLUEBERRY BANANA PANCAKES:
1 egg
¾ cup milk
1 medium ripe banana, mashed
¾ cup blueberries
To prepare blueberry banana pancakes: In a bowl, combine egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above.
Fettuccine Alfredo
18 ounces fresh fettuccine
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.
Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and
Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper.
Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Courtsey of: Everyday Italian – Giada De Laurentiis
2 1/2 cups heavy cream
1/2 cup fresh lemon juice
12 tablespoons unsalted butter
2 cups grated Parmesan
2 teaspoons grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 4 minutes. Drain.
Stir 2 cups of the cream and the lemon juice in a heavy large skillet to blend. Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.
Remove from the heat. Add the pasta and toss. Add the remaining 1/2 cup of cream, and
Parmesan to the cream sauce in the skillet. Add the lemon zest, nutmeg, salt, and white pepper.
Toss the pasta mixture over low heat until the sauce thickens slightly, about 1 minute.
Courtsey of: Everyday Italian – Giada De Laurentiis
Chicken Salad
Ingredients:
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 cups chopped, cooked chicken meat
1/2 cup grapes, sliced
1/2 cup apples, chopped
1 stalk celery, chopped
Directions
1 Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
2 In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, grapes, apples, and celery.
Serve on croissants or bread.
1/2 cup mayonnaise
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 cups chopped, cooked chicken meat
1/2 cup grapes, sliced
1/2 cup apples, chopped
1 stalk celery, chopped
Directions
1 Place almonds in a frying pan. Toast over medium-high heat, shaking frequently. Watch carefully, as they burn easily.
2 In a medium bowl, mix together mayonnaise, lemon juice, and pepper. Toss with chicken, grapes, apples, and celery.
Serve on croissants or bread.
Lisa's Flour Tortilla
4 Cups flour
1/2 tsp salt
1 tsp baking powder
1/2 Cup shortening
3/4 Cup Hot water (may need more)
Mix dry ingredients together. Cut in shortening. Add hot water, if it needs more add a tablespoon at a time. Knead until dough is stiff. Break into golf ball size (1 1/2-2"). Makes about 12-16.
Let sit under a damp towel for 20 minutes. Roll out with a little flour. Cook in a dry flat skillet or cast iron pan on medium heat until it gets golden brown spots on each side., about 30 - 60 seconds. May need to reduce heat a bit as the pan gets hotter.
Storing Tortillas
Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.
If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for 10 - 15 minutes.
Courtesy of Lisa Hoffman
1/2 tsp salt
1 tsp baking powder
1/2 Cup shortening
3/4 Cup Hot water (may need more)
Mix dry ingredients together. Cut in shortening. Add hot water, if it needs more add a tablespoon at a time. Knead until dough is stiff. Break into golf ball size (1 1/2-2"). Makes about 12-16.
Let sit under a damp towel for 20 minutes. Roll out with a little flour. Cook in a dry flat skillet or cast iron pan on medium heat until it gets golden brown spots on each side., about 30 - 60 seconds. May need to reduce heat a bit as the pan gets hotter.
Storing Tortillas
Tortillas are best eaten hot right off the griddle, but you can refrigerate and freeze them too.
If you freeze the tortillas, wrap tightly in plastic wrap and put them in a ziplock bag. When you are ready to use them, first thaw at room temperature and then wrap them in foil and place them in a 250 degree oven for 10 - 15 minutes.
Courtesy of Lisa Hoffman
Hobo Dinner
Serves 6-8
Ingredients:
2 lbs lean ground beef
1 onion, sliced
1 lb baby carrots
4 potatoes, peeled and chopped
seasoned salt to taste
Directions:
Preheat an outdoor grill for medium high heat and lightly oil grate
Form the ground beef into individual patties and place each patty on a piece of foil large enough to hold the patty and some vegetables. Then layer each patty with the onion, carrots, potatoes and seasonings to taste. Wrap with foil to seal each packet well.
Grill over medium high heat for 30 minutes.
Ingredients:
2 lbs lean ground beef
1 onion, sliced
1 lb baby carrots
4 potatoes, peeled and chopped
seasoned salt to taste
Directions:
Preheat an outdoor grill for medium high heat and lightly oil grate
Form the ground beef into individual patties and place each patty on a piece of foil large enough to hold the patty and some vegetables. Then layer each patty with the onion, carrots, potatoes and seasonings to taste. Wrap with foil to seal each packet well.
Grill over medium high heat for 30 minutes.
Fresh Peach Syrup (Topping)
Ingredients:
5 sliced fresh peaches
1/3 cup sugar
1 dash cinnamon
1 teaspoon butter
1 cup water
Directions:
Put all ingredients in a medium saucepan.
Cook over medium heat until it begins to thicken.
Courtesy of : http://www.food.com/recipe/fresh-peach-syrup-topping-177636#ixzz1TQLrdjmX
5 sliced fresh peaches
1/3 cup sugar
1 dash cinnamon
1 teaspoon butter
1 cup water
Directions:
Put all ingredients in a medium saucepan.
Cook over medium heat until it begins to thicken.
Courtesy of : http://www.food.com/recipe/fresh-peach-syrup-topping-177636#ixzz1TQLrdjmX
Soft Caramel Corn
Yields 10 quarts
Ingredients
3 (3.5 ounce) packages microwave popcorn, popped
2 1/4 cups packed brown sugar
1 cup corn syrup
1 cup butter
1 (5 ounce) can sweetened condensed milk
Directions
Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.
Courtsey of: http://allrecipes.com/recipe/soft-caramel-corn/detail.aspx
Ingredients
3 (3.5 ounce) packages microwave popcorn, popped
2 1/4 cups packed brown sugar
1 cup corn syrup
1 cup butter
1 (5 ounce) can sweetened condensed milk
Directions
Place the popcorn in a large bowl. Shake and toss the bowl to make the unpopped kernels go to the bottom; discard.
In a sauce pan over medium-high heat, cook the brown sugar, corn syrup, and butter, stirring constantly. Heat to 270 to 290 degrees F (132 to 143 degrees C), or until a small amount of syrup dropped into cold water forms hard but pliable threads. Remove from the heat, and carefully pour in the can of condensed milk; stir until smooth.
Pour 1/4 of the caramel at a time over the popcorn, stirring until all of the popcorn is covered. Cool at least 10 minutes before serving.
Courtsey of: http://allrecipes.com/recipe/soft-caramel-corn/detail.aspx
Polynesian Meatballs
Ingredients:
1 can (5 oz) evaporated milk
1/3 cup chopped onion
2/3 cup crushed saltines
1 tsp seasoned salt
1 1/2 lbs lean ground beef
Sauce:
1 can (20 oz) pineapple tidbits
2 Tblsp cornstarch
1/2 cup cider vinegar
2 Tblsp soy sauce
2 Tblsp lemon juice
1/2 cup packed brown sugar
Directions:
In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.
Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through. Yield: about 6 dozen.
Courtesy of: http://www.tasteofhome.com/recipes/Polynesian-Meatballs
1 can (5 oz) evaporated milk
1/3 cup chopped onion
2/3 cup crushed saltines
1 tsp seasoned salt
1 1/2 lbs lean ground beef
Sauce:
1 can (20 oz) pineapple tidbits
2 Tblsp cornstarch
1/2 cup cider vinegar
2 Tblsp soy sauce
2 Tblsp lemon juice
1/2 cup packed brown sugar
Directions:
In a bowl, combine the milk, onion, saltines and seasoned salt. Crumble beef over mixture and mix well. With wet hands, shape into 1-in. balls. In a large skillet over medium heat, brown meatballs in small batches, turning often. Remove with a slotted spoon and keep warm. Drain skillet.
Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a bowl, combine the cornstarch, pineapple juice mixture, vinegar, soy sauce, lemon juice and brown sugar until smooth. Add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add meatballs. Reduce heat; cover and simmer for 15 minutes. Add the pineapple; heat through. Yield: about 6 dozen.
Courtesy of: http://www.tasteofhome.com/recipes/Polynesian-Meatballs
Soft Ginger Cookies
This recipe comes from our neighbor; her husband was our home teacher and would bring them to us all the time. They never lasted long; they are super soft and chewy.
4 Cups flour
4 tsp baking soda
1 1/2 tsp cloves
2 tsp ginger
3 tsp cinnamon
2 cups sugar
3 eggs
1 cup shortening
1/2 cup molasses
Sugar, for coating
Sift flour, baking soda and spices. Blend sugar, shortening, molasses and eggs. Mix well. Slowly add flour mixture. Roll into balls ad roll balls in sugar until covered. Bake on greased cookie sheets, at 350*F, for 10-12 minutes. Makes 120 cookies. To keep them soft, store in airtight container.
Courtesy of Becky Draney
4 Cups flour
4 tsp baking soda
1 1/2 tsp cloves
2 tsp ginger
3 tsp cinnamon
2 cups sugar
3 eggs
1 cup shortening
1/2 cup molasses
Sugar, for coating
Sift flour, baking soda and spices. Blend sugar, shortening, molasses and eggs. Mix well. Slowly add flour mixture. Roll into balls ad roll balls in sugar until covered. Bake on greased cookie sheets, at 350*F, for 10-12 minutes. Makes 120 cookies. To keep them soft, store in airtight container.
Courtesy of Becky Draney
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