Wednesday, September 29, 2010

Ok, it's been waaaay too long since updating. But to be honest....nothing much has happened. I wasn't able to fit the canning in to our budget, medical bills are going crazy. BUT....

Our upstairs neighbors are super nice and we've had a barbecue together. Simple stuff; beans and potato salad and steak. But it was being friends and meeting new people that made it worth it.

Bear with me, though. I'll have lots more up eventually and possibly photos now that we've managed to fix my camera. I might be able to sneak a hook-up on the library computer and do what I must to upload. We'll see.

Saturday, in the park

Friday, September 3, 2010

Yes, it's been a while since updating. Hopefully I'll have a chance to really write instead of just posting recipes. It's just sort of hard to time everything when I'm still trying to manage my time and elbow my way on to the library computer.

In the meanwhile, to make up for not being able to go on our anniversary trip Kurt's taking me out to town tomorrow. The Bozeman farmer's market is at the fairgrounds tomorrow, I believe. That's what the newspaper said but I can't seem to find it online. So at the best we'll find our market and at the worst we'll get lost and/or disappointed and find a new place to eat we haven't been to yet. Either way, yay. Panda Buffet might be on the list too. Yes, I know, it's a buffet. The scourge of any decent food lover. But they have real crab in their food and proper Chinese traditional mushrooms in their soup. So as long as you stick to the more commonly semi-traditional food you're good.

I hope to eventually get the proper cables for my old camera and finally get some pics up as well. We'll see. The economy being what it is and honest labor being harder to find for a non-professional it's gotten tight. So we'll see what I can do with this blog.

Until then, Om nom nom nom nom.


Friday, August 27, 2010

Managed to finish transferring all my recipes from old blog to new, so all that's done with. It feels so nice to not have to copy/paste for hours at a time. And then I realize.....I can't spell dessert right.


Still, with all that over I can concentrate on putting up new stuff and maybe adding in a rant or two. You never know.

Oh, and my adventures in learning to pressure can are going to be here in a few days once my new canner arrives.


Kangaroo Poo Cookies

I think the original intro works best here:

“All measurements and jokes are completely Australian.. you might need to do some research”.

So, here we go…

1 Cup plain flour

1 cup desicated (dried shredded) coconut

1/2 cup cocoa (or enough to make it look REALLY chocolatey)

1cup Butter or margarine.

1 egg

1. Mix everything together in a bowl. If it isnt mixing.. get in there with your hands and kneed it together.

2. Turn oven on to moderate high temp

3. Take some trays (pending on size of the next step as to how many you will need) and do one of the following – grease it, spray it, or flour it.

getting your hands dirty part and why its called roo poo -

4. Roll the mix into smallish balls – whatever size suits you..

5. Place the balls onto the trays.

Once you have a tray full – admire the roo poo..


5. Take a fork and press it into the top of the ball to flatten into a
cookie.Bake for 10-15 min. (should feel crusty not soft)

Take from oven – eat warm, allow to cool… pour chocolate over the top even..

Kiwi Pavlova

1 Cup Heavy Cream

1 Tablespoon Sugar

6 Pre-made meringue shells or sponge cake cups

3 Kiwifruits, pared and sliced

1) Beat the cream until you get soft peaks forming then fold in the sugar. Spoon into meringue/cake shells.

2) Slice the kiwi slices in half and arrange them however you like over the whipped cream.

3) Enjoy!

This is such an easy and yummy treat you’re going to want to make it all the time. It’s always good to keep frozen shells on hand if you can find them. I’ve seen heavy cream available in long-life pantry storage, like boxed milk, but it seems a bit tricky to find it. Keep an eye on the links because I’ll try to post any to these ingredients if i can find it.

PS – Of all the types of kiwi fruit I’ve found the best I’ve worked with is the Zespri.

Odd But Yum Pizza Crust

Makes 1 12 inch pizza

3 Cups cooked rice

1/2 Cup grated parmesan cheese

1 Egg, beaten

1 Medium onion, sliced into rings

1/2 Medium green bell pepper, sliced

2 Cups sliced mushrooms

2 Cloves garlic, minced

1 Cup tomato sauce (low-sodium works best)

2 Teaspoons oregano

1 Teaspoon fennel seeds (optional)

4 1/2 to 5 Ounces Mozzarella cheese, shredded (Part-skim works best)

1) Grease or cooking-spray a 12 inch round pizza pan and preheat oven to 425F.

2) In a mixing bowl combine rice, parmesand cheese and egg. Press into pizza pan to make a crust, then bake for about 20 minutes. Make sure to keep an eye on it as it can burn fast!

3) In a nice sized skillet stir fry onion and pepper until they’re tender, about 5 minutes. Add in sliced mushrooms and garlic. Cook until mushrooms are browned, about another 5 to 8 minutes.

4) Scatter veggie mix over rice crust; spread tomato sauce evenly over pie and sprinkle with oregano, fennel if used, and mozzarella cheese.

5) Bake 10 to 15 minutes or until cheese is nice and bubbly and browned. Makes 8 wedged servings.

Baharat Spice Mix

A traditional Saudi spice mix that’s great with light meats and poultry, adds a dash to soups and especially chili. I’m planning on trying it out in some curry soon, too!

1/3 cup black pepper
1/4 cup coriander powder
1/4 cup cinnamon
1/4 cup clove, ground
1/3 cup cumin
2 teaspoons cardamom, ground
1/4 cup nutmeg, ground
1/2 cup paprika, ground
1/3 cup curry powder
1/4 cup dried limes, ground

Mix everything together and store in an air tight jar. Use as soon as possible for best freshness, but should keep at least a year without loosing too much flavor.

Hearty Mac and Cheese

4 – 5 Cups macaroni, cooked and drained well

2 1/2 Cups cheddar cheese, grated

3 Eggs, whole and beaten

1/2 Cup sour cream

4 Tablespoons butter, chopped into pieces

1/2 Teaspoon salt

1 Cup milk

1) Preheat your oven to 350F

2) Cook and drain macaroni then put in a large bowl, adding the cheddar while the pasta is still nice and hot.

3) In another bowl combine the rest of the ingredients then add macaroni mixture. Pour it all into a casserole dish and bake for 35 to 45 minutes.

A Certain Company’s Famous Deluxe Mac and Cheese Dinner

All hail the mac ‘n’ cheese!

8 Cups water

2 Cups uncooked elbow macaroni

1/3 Cup shredded cheddar cheese

1/2 Cup Cheeze Whiz

2 Tablespoons whole milk (whole milk for the most exact taste, 1-2% for a slightly thinner taste. Do NOT use skim. Trust me.)

1/4 Teaspoon salt

1) Bring water to a boil over high heat using a large saucepan. Add in macaroni and cook about 10 – 12 minutes stirring occasionally.

2) Make sauce by mixing cheddar cheese, cheeze whiz and milk in a small saucepan over medium-low heat. stir often so that it won’t burn. Add salt. Once melted and smooth cover saucepan and set to the side.

3) When the macaroni is done strain out the water, but do not rinse. Combine cheese sauce in the macaroni saucepan and mix very well.

Thai-style Ribboned Turkey – Peanut flavor

1 pound boneless turkey breast

2 Tablespoons peanut butter

2 Tablespoons soy sauce

2 Tablespoons rice vinegar

1) Cut turkey into 16-20 long, thin pieces. Thread on to 8 skewers. If bamboo or wood remember to soak them. If metal skewers remember to be safe with the hot metal.

2) Combine all remaining ingredients in a bowl and mix well. Brush sauce over turkey ribbons, making sure to coat both sides of meat.

3) Place skewers on greased grill, or broil for 4-6 minutes or until turkey is no longer pink.

Thai-style Ribboned Turkey – Lemon Sesame Flavor

1 pound boneless turkey breast

2 tablespoons lemon juice

2 tablespoons brown sugar

1 tablespoon hoisin sauce

2 teaspoons sesame oil

1 tablespoon cilantro, chopped

1) Cut turkey into 16-20 long, thin pieces. Thread on to 8 skewers. If bamboo or wood remember to soak them. If metal skewers remember to be safe with the hot metal.

2) Combine all remaining ingredients in a bowl and mix well. Brush sauce over turkey ribbons, making sure to coat both sides of meat.

3) Place skewers on greased grill, or broil for 4-6 minutes or until turkey is no longer pink.

Cajun Marinade

Wednesday, August 25, 2010

2 tablespoons Hungarian paprika

1 tablespoon cayenne pepper

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon granulated garlic

1 tablespoon ground passilla chile

2 teaspoons dry mustard

1 teaspoon roasted and ground cumin

1/2 teaspoon thyme

1/2 teaspoon oregano

1 1/2 tablespoons kosher salt

3 tablespoons cayenne pepper sauce

1 tablespoon Worcestershire sauce

1/4 cup cider vinegar

12 ounces chicken stock

12 ounces beer
1) Place the dry ingredients in a clean coffee grinder and grind until very fine.

2) Place the liquid ingredients in a small saucepan and add the ground dry ingredients. Bring to a boil. When it comes to a boil, remove from heat and let cool completely.

3) Using a syringe with a large needle, inject the turkey every inch or so. Do this 24 hours before cooking.

After 24 hours you can cook the turkey how you like, deep fried, smoked, roasted, etc. I think the deep fry method is best suited for this marinade.

Cranberry Chutney

1 orange: washed, quartered, seeded, coarsely ground

1 medium onion, chopped

1 package ( about 12 Ounces ) cranberries

1 one-inch knob of fresh, ginger, shredded

1/3 cup vinegar

1 1/2 cups brown sugar

1 tablespoon mustard seeds

1) Process/Chop organge chunks for about 20 to 30 seconds. Add the onion and process until coarsely chopped.

2) Combine remaining ingredients in a heavy saucepan. Bring to a boil then lower heat and simmer 25 to 30 minutes, stirring occasionally.

3) Put into an airtight container, glass preferrably, and let age for a day or two.

Remember what I say about quality. This is a wonderful example of quality over price, if you can afford it. Real fresh cranberries will make or break this one.

The nice thing about this recipe is that you can play with it. Some cinnamon or nutmeg can make it so yummy. Add some brandy or a splash of burbon to give it a rounded taste. Heck, maybe a tiny bit of garlic or extra ginger? Play around and have fun with this one!

Cranberry Filled Acorn Squash

4 small acorn squash


8 tablespoons butter or margarine

8 tablespoons honey

16 ounces whole-berry cranberry sauce

2 tablespoon cinnamon

2 – 3 tablespoons brown sugar

Nutmeg, ground (optional)

1) Wash and dry squash. Place squash in Microwave Oven and heat, uncovered, 15 minutes or until they feel soft to the touch. Let stand 5 minutes then cut in half and remove seeds.

2) Place squash cut-side-up in a shallow, heat-resistant, non-metallic baking dish. Sprinkle with salt then place 1 tablespoon of butter and 1 table spoon of honey in each half. Heat, uncovered, in Microwave Oven 4 minutes or until butter has melted.

3) In a sautee pan, preferrably one with tall sides, put cranberry sauce and brown sugar. Set on medium heat for about 5 to 8 minutes, stirring to make sure it doesn’t burn. It should be at a low bubble.

4) Turn up heat a little for a faster bubble and add cinnamon and nutmeg if using. Keep at a bubble for about 1 minute, just enough to open up the flavor but not enough to kill it off.

5) With a brush or spoon, spread honey-butter mixture over cut surfaces of squash. Place a spoonful of cranberry sauce in each squash half. Put the filled squash into a warm oven just until nicely browned. Watch that it doesn’t burn, tho.

Green Bean Almond Rice

1 tablespoon butter or margarine

1/2 cup slivered almonds

1/2 cup chopped onion

1/3 cup chopped red pepper

3 cups cooked brown rice (cooked in chicken broth)

1 10 ounce package frozen French-style green beans, thawed

1/8 teaspoon ground white pepper, or to taste

1/4 teaspoon tarragon
1) Melt the butter or margarine in a large skillet over medium-high heat; add almonds and stir untillightly browned.

2) Add onion and red pepper then cook about 2 minutes or until your desired tenderness.

3) Add rice, green beans,white pepper and taragon. Sir until heated all through.

There you go!

Turkey and Rice Quiche

3 cups cooked rice, cooled to room temperature

1 1/2 cups cooked turkey cubes

3/4 cup finely diced fresh tomatoes

1/4 cup sliced green onions

1/4 cup finely diced green pepper

1 tablespoon chopped fresh basil

1/2 teaspoon seasoned salt

1/8 teaspoon ground red pepper, or to taste

4 eggs, beaten

1/2 cup milk

3/4 cup shredded Cheddar cheese (3 ounces)

3/4 cup shredded Mozzarella cheese (3 ounces)
1) Grease a pan about 9×13 inches. Combine rice, turkey,

onions, tomatoes, green pepper, basil, salt, red pepper, eggs

and milk. Top with the cheese.

2) Bake at 350F for 25 to 30 minutes or until knife test comes

out clean.

Homemade Turkey Nuggets

1 pound boneless skinless turkey breast

1 egg

1/4 cup milk

1/4 cup Parmesan cheese

1/2 cup fine bread crumbs

1/2 teaspoon thyme

1/2 teaspoon basil

1/4 teaspoon paprika

1/4 teaspoon pepper

1/4 teaspoon dry mustard
1) Use a large bowl to beat the eggs and milk together likely, Cut the turkey into 1 inch cubes and place into egg mixture and mix well to coat all pieces.

2) In another bowm mix together the cheese, bread crumbs and spices. Using a few pieces, or individually if you’re clumsy like me, roll the turkey cubes in the crumb mixture to coat evenly.

3) Place the nuggets on a greased cookie sheet and back at 450F for 10-12 minutes or until no longer pink.

Mushroom Caps Stuffed With Chorizo Sausage

16 large fresh white mushrooms (about 2 pounds)

1/3 cup olive oil

5 ounces chorizo sausage (fully cooked), diced (about 1 cup)

1/4 cup chopped fresh parsley

2 large garlic cloves, finely chopped (about 2 teaspoons)

1) Preheat grill and vegetable grate or broiler and broiler

pan, depending on which you’re using.

2) Remove mushroom stems. it’s a good idea to keep them for

soups, stir-fry and whatever odds and ends use you can find.

no need to be wasteful! In a large bowl, combine mushroom caps

and olive oil and toss to coat.

3) In a small bowl, combine sausage, parsley and garlic. Fill

mushroom cavities with sausage mixture. Place on vegetable

grate or broiler pan.

4) Grill or broil until mushrooms are tender and browned, 10 to 15 minutes.

Traditional Amish Shoo-Fly Pie (Makes 2 Whole Pies)

2 unbaked pie crusts

2 c flour
3/4 c brown sugar
1/3 c lard


1 c molasses
1/2 c brown sugar
2 eggs
1 c hot water
1 t baking soda dissolved in hot water first
1)Mix the crumb ingredients together thoroughly in a bowl

until you have crumbs forming. In a separate bowl, mix syrup

ingredients thoroughly.

2) Pour half of the syrup mixture into the pie crusts. And add

half of the crumb mixture; repeat with the other pie plate.
3) Bake at 400F for about 10 minutes. Then reduce heat to 350F

and continue baking for 50 minutes more.

Basic Chow Chow

3 cups Lima beans
3 cups Corn
5 Bell pepper, green
1 quart Onion
1 Head cauliflower, large
2 cup Sugar
3 quart Cider vinegar
1/2 cup Salt
2 tablespoon Celery seed
2 tb Mustard seed
1/2 lb Mustard, dry
1 tb Turmeric
tomato, green
string beans
1) Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook together about 25 – 30 minutes.

2) Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together.

3) Drain the water from the cooked vegetables and add to the
hot vinegar. Then add the chopped vegetables and cook about 25
minutes, stirring constantly. Pour into sterilized jars and can as your canning manual directs for pickles.

Braune Zucker Platzchen – Brown Sugar Cookies

1 1/2 cups brown sugar; frimly packed
2/3 cup shortening
2 eggs; large
2 tablespoons milk
1 tablespoon orange rind; grated
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
2 cups unbleached flour
1 cup raisins
1/2 cup nuts; chopped, if desired

1) Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind.

2) Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used.

3) Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350F for about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack.

Store in airtight tins. Makes about 4 to 5 dozen cookies.

Last Minute Green Goddess Dressing

1 Can condensed cream of celery soup

1/4 Cup mayonnaise

3 Tablespoons prepared tahini

4 anchovies, de-boned fillets, chopped

1 Teaspoon lemon juice

1) Chill the can of soup in the refridgerator for about 4 hours.

2) Blend chilled soup and mayonnaise together; stir in the remaining ingredients.

There you go! Last minute, 2 steps, 1 if you’re really good. It’s easy to mess with this one to suit your tastes.

Spaghetti Casserole

1 Pound ground beef

1/2 Cup chopped onion

1/4 Cup chopped green pepper

2 Cloves garlic, minced

1 Can condensed cream of mushroom soup

1 Can condensed tomato soup

1 Cup water

1 Cup shredded cheese, mozzarella or bagged mix

4 Cups cooked spaghetti

Handful of Italian seasoned breadcrumbs

1) In a skillet under moderate heat brown the meat slowly. Drain the fat and leave behind about a teaspoon. Add onions and green pepper with the garlic and cook in the fat until tender. Stir well to seperate the meat.

2) Add the soups, water, 1/2 cup cheese and spaghetti. pour into the casserole, about 2 quart size.

3) bake at 350F for 30 minutes then stir. Top with remaining cheese and sprinkle on the breadcrumbs. Bake 10 to 15 minutes more until cheese melts nicely.

Rosenkohn In Bier Gedunstet (Brusselsprouts In Beer)

Pound brussels sprouts

Fresh beer, enough to cover

1/2 Teaspoon salt

2 Tablespoons butter
1) Trim and wash sprouts; Place in a medium-size saucepan and pour enough beer over them to cover.

2) Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates.

3) Drain; add salt and butter and serve hot.

Frankfurter Bohnensuppe ( Bean Soup With Frankfurters )

1 pound navy beans, dried

2 onions; small, chopped

8 cup water

1 teaspoon salt

3 cup beef broth

1/4 teaspoon pepper, white

1 carrot, chopped

6 frankfurters, sliced

1 celery stalk, chopped

2 tablespoon parsley, chopped

4 bacon; strips, cubed

1) Soak beans overnight.In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes.

2) In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside.

3) Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper.

4) Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve.

A quick note on this one: Frankfurters means frankfurters, NOT hot dogs. Trust me, big difference in this dish. If you can’t get true frankfurters then use those nice thich polish sausages or extra plumb hot dogs.

Peanut Butter Bon Bons

3 cups oatmeal, quick

1 cup peanut butter chips

1/4 cup peanut butter

1 teaspoon vanilla

1 cup sugar

1 cup brown sugar, packed

1/2 cup evaporated milk

1) In a large mixing bowl, combine oats, peanut butter chips, peanut butter, and vanilla.

2) In a small saucepan, combine and stir sugars and evaporated milk. Bring to a rolling boil. Boil 1 minute; pour over oatmeal mixture and stir well.

3) Form mixture into balls and place on waxed paper to cool. Keep in a covered container.

You can also use semi-sweet chocolate chips in place of the peanut butter if you want to make plain chocolate sweets.

Avacado Cream Sauce

2 avocados, halved, pitted and chunked

1 clove garlic, quartered

2 tablespoons fresh chives, chopped

1 tablespoon fresh cilantro, chopped

1/2 tablespoon fresh tarragon, chopped

1 juice of half a lime

2 tablespoons butter

1/4 cup light cream

1) In a food processor use the chopping blade and puree the avocado, garlic, herbs and lime juice.

2) melt the butter in a good saucepan set over low heat. Stir in the avacado puree mixture and cook over low heat until heated through. Stirr occasionally to make sure it doesn’t lump.

3) Add the cream and heat some more, but make sure not to boil. When it’s heated through add salt to taste and serve.

This works REALLY nice with white corn chips as well as over tacos. Mix in a little salsa for a good spicy jolt.

Also, you can play with the processing time and blades to make it smoother or chunkier so you can add it to your guacamole recipes.

Baked Ham With Cornbread Apricot Stuffing

4-5 pound smoked boneless ham

1 square pan cornbread (homemade or mix)

1/2 cup chopped celery

2 tablespoons chopped onion

2 tablespoons butter

1/2 cup apricot preserves

1/2 cup chopped pecans

1/2 cup beef broth
1) In a shallow roasting pan, place the ham on a rack. Bake at 325F for about 2 hours. Make sure your meat thermometer shows 140F before you serve. Slice up for serving and cover with foil to keep nice and hot.

2) Crumble the cooked cornbread and put it in a large mixing bowl. In a skillet saute the celery and onion in the butter until the onion is tender and slightly transparent. Stir in the apricot preserves and the pecans and toss along with the cornbread.

3) Put it all into a greased 2 quart casserole and drizzle the broth over the stuffing. Bake at 325F for 30-45 minutes until heated through and lightly browned. Serve with the ham.

Honey Glazed Ham Steaks

4-4 ounce lean low-sodium ham steaks

1/4 cup honey

3 tablespoons water

1 1/2 teaspoons ground ginger

1/4 teaspoon ground cloves
1) Pan-fry ham steaks in a large skillet over medium-high head, frying both sides. Place on a serving dish and cover with foil to keep hot; Set aside.

2) In the skillet combine honey, water, ginger and cloves; bring to a boil for 2 to 3 minutes. Reduce heat and simmer 1 to 2 minutes.

3) Brush sauce over ham and serve with leftover sauce.

Honey Glaze For Ham

1/4 cup honey

3 tablespoons water

1 1/2 teaspoons ground ginger

1/4 teaspoon ground cloves

1) In the skillet combine honey, water, ginger and cloves; bring to a boil for 2 to 3 minutes. Reduce heat and simmer 1 to 2 minutes. Pour over ham or ham steaks.

This is originally a part of the Honey Glazed Ham Steak recipe I posted earlier this morning. I’ve tried the glaze by itself and it’s never failed so I figured if someone’s looking for a simple glaze by itself, it’ll be easier to search for it this way.

This sauce was for a four serving dish of four ounce ham steaks, so adjust ingredients as you need to. This is a favorite glaze because it’s so easy to scale and tailor to your needs.

Oh! And this glaze is also good as an add in to simple plain or earl grey tea to help sooth scratchy winter throats.

Honey Ginger Tea Throat Soothe

1/4 cup honey

3 tablespoons water

1 1/2 teaspoons ground ginger

1/4 teaspoon ground cloves

1) In the skillet combine honey, water, ginger and cloves; bring to a boil for 2 to 3 minutes. Reduce heat and simmer 1 to 2 minutes. Add a drop to taste to plain or Earl Grey style tea and sip slowly.

This should warm, relax and coat the throat for those itchy scratchy winter days.

Now if this seems familiar, it should. This is a multi-use ham glaze and the third time I’ve posted it. I can’t help it, it’s just so versatile!

Krautsuppe – Cabbage Soup

4 Thick slices bacon, diced

1 head green cabbage, shredded

2 onions, sliced

4 cup chicken stock ( boullion will do, but doesn’t taste as

“right” )

1 turnip, sliced and without the greens

2 cup water

2 carrots, diced

6 sprigs parsley

2 potatoes, cubed ( can leave skin on if desired )

1 bay leaf

1/4 cup parmesan cheese, grated

1) Tie together the parsley and bay leave to make a simple boquet garni.

2) In a 6 quart pot combine everything except salt, pepper and cheese which will be added later. Simmer half covered for 2 hours.

3) Remove parsley bundle; use salt and pepper to flavor to taste. Serve garnished with cheese.

Drop Doughnuts

1 Cup sugar

2 Eggs

1 1/2 Tablespoon oil

1 Cup milk

3 Cups flour

2 Teaspoons baking powder

1 Teaspoon vanilla

1) Heat the oil to 365F. Mix all the ingredients together well in one large bowl. CAREFULLY drop the mixture in to the oil by teaspoon.

2) Let the doughnuts turn a light gold in the oil, but watch carefully that they don’t burn; they can go overdone really fast.

3) Using a slotted spoon, fish the doughnuts out of the oil and let drain on a heatproof sheet of waxed paper spread on a cookie sheet. Dust with powdered or small grain sugar and a little cinnamon.

Taco Bell Tacos

1 pound lean ground beef

1/4 cup all-purpose flour

1 tablespoon chili powder

1 teaspoon salt

1/2 teaspoon dried minced onion

1/2 teaspoon paprika

1/4 teaspoon onion powder

1 dash garlic powder

1/2 cup water

12 taco shells

2 cups shredded lettuce

1 cup shredded cheddar cheese
1) In a good sized bowl combine ground beef with flour, chili

powder, salt, minced onion, paprika, onion poweder, and garlic

powder. Mix thoroughly with your hands to make sure everything

is VERY well blended.

2) Add the seasoned beef mixture to the water in a skillet

over medium heat. Mix well with a wooden spoon or spatula,

breaking up the meat as it cooks. Heat about 5 to 10 minutes

until nicely browned. The results should be very smooth and

somewhat pasty with no large chunks of beef remaining.

3) Heat up the taco shells in the oven for about 5 minutes at


4) Build each taco by spooning 2 or 3 tablespoons of meat into

a taco shell. Spread some of the shredded lettuce over the

meat and then sprinkle some cheese over the top. repeat with

the rest of the shells and serve immediately.

Long John Silver’s Hush Puppies

1 cup self-rising flour

1 cup cornmeal

1 onion chopped fine

2 teaspoon baking powder

1 teaspoon sugar

1/2 teaspoon salt

1 egg

1 dash Tabasco sauce

Milk, as needed

Oil, for deep frying
1) Mix the first 8 ingredients together. Add the milk a little

at a time until it’s a sticky, but not wet, consistency. Drop

by tablespoon into heated oil and remove when a good golden


KFC Macaroni And Cheese

6 cups water

1 1/3 cups elbow macaroni

4 ounces soft processed cheese (Velveeta seems to give best results)

1/2 cup shredded cheddar cheese

2 tablespoons whole milk

1/4 teaspoon salt
1) Boil water over high heat in a moderate sized saucepan. Add the macaroni to the water and cook until tender, about 10 – 15 minutes. Stir occasionally so it doesn’t stick.

2) To make cheese sauce combine remaining ingredients in a small saucepan over low heat, stirring often as cheese melts to a smooth sauce.

3) Strain cooked macaroni then return to the pan. Add sauce to the pan and stir, coating well with the sauce. Serve.

Montana Fettuccini

1 Pound fettuccine, cooked

2 1/2 Tablespoons olive oil

6 Tablespoons bacon, cooked and diced

2 Tablespoons chopped garlic, as fresh as possible

1 large oinion, chopped

1/2 Tablespoon fresh marjoram

1 Tablespoon fresh rosemary

1 Pound fresh spinach, torn to desired size

1/4 Cup white wine

To Taste:


Fresh ground pepper

Good quality hard cheese: Pecorino, Romano work very well

Red pepper flakes

1) In a large saute pan put in olive oil and let heat. Saute

bacon, garlic, onion, marjoram and rosemary. Satue until

tender; add spinach and continue saute.

2) Remove the mixture and add wine to pan, letting it warm

and cook off a bit. Return mixture to pan and stir

occasionally, cooking for about 5 more minutes.

3) Add remaining ingredients to taste and cook for an

additional 10 – 15 minutes. Take from heat and toss with

fettuccine and serve with some extra grated cheese.

The nice thing about this dish is that the flavors aren’t heavy if you watch your spices and cheese, so you can add quite a range of complimentary items to make it more filling. Consider chopped black olives, a finely slivered and chopped cabbage leaf or two, well cooked……

lots of options.

Madras Style Curry Powder #1

2 1/2 tablespoons coriander seeds

2 teaspoons garlic powder

1 tablespoon ground cumin

2 teaspoons ground turmeric

1 tablespoon ground ginger

1 tablespoon chile seasoning

1/2 teaspoon ground allspice

1 tablespoon salt

1 tablespoon ground black pepper

1/2 tablespoon dry mustard

1/4 teaspoon saffron
1) Grind corriander seeds and sieve if any large husks are left. Blend all the ingredients together well and store in an airtight jar for up to about 6 months. Use to taste.

Basic Curry Powder #1

4 1/2 teaspoons coriander

2 teaspoons turmeric

1 1/4 teaspoons cumin seed

1 teaspoon whole black peppercorns

1 teaspoon cayenne pepper

1/2 teaspoon cardamom

1 1/2″ stick cinnamon

1/4 teaspoon cloves

1/4 teaspoon ginger
Mix thoroughly and grind very fine running through a sieve if needed.

Miriam Ebersol’s Pickled-Dilly Eggs

3 dozen hard boiled eggs, peeled

2 large bunch fresh dill, chopped

2 large jars generic dill spears

2 large yellow onions, sliced into rings

1 large green pepper, sliced into rings

2 large sweet red peppers, sliced into rings

1 quart cider vinegar

1 quart bottled water (purified or spring)

1/4 teaspoon whole cloves

1) Strain pickle juice from pickle jar into a large pan. Add to it the cider, cloves, water and dill. Bring liquid mix to a full boil; Reduce heat and simmer for 45 minutes to 1 hour. I highly recommend raising the windows during this time.

2) Place the eggs, sliced vegetables and pickle spears into a large container with a good lid; a traditional sauerkraut crock works very well for this. Strain liquid mixture through a colander then pour over eggs and vegetables.

3) Cover and let sit for 24 – 36 hours at room temperature, checking every so often to let the lid off to breathe. Eggs are ready when they have a very bright yellow color to them. The vegetables and pickles are to be used as a garnish with the eggs or even on its own.

California Citrus Slaw

I usually don't like mixing sweet and savory when it comes to my fruit. Well, outside of spiced apples and berries at least. But this one grew on me and is surprisingly light.

1/2 cup mayonnaise

2 tablespoons thawed frozen orange juice concentrate

1 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups shredded cabbage (red or green)

1 cup shredded carrots

1/2 green pepper, thinly sliced

2 tablespoons golden raisins
Very simple!

1) Mix together mayonnaise, thawed frozen orange juice, sugar, salt and black pepper. Stir in cabbage, carrots, green peppers and raisins.

Slow Burn Dry Rub

1/4 cup chili powder

1 tablespoon curry powder

3 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dry mustard

1 teaspoon white pepper

2 teaspoons celery salt

1 teaspoon oregano

1 teaspoon parsley flakes

1 teaspoon marjoram flakes

Just combine and mix ingredients together. Store in air-tight container for upwards of about 2 months.

Cheesy Calico Corn

4 Slices of bacon

1/2 Cup green pepper strips ( strip the peppers, then put a handful in to a 1/2 Cup measure until you can’t fit any more, like putting pencils into an upright pencil canister )

1 Can of cheddar cheese soup, condensed

3 Cups of corn, whole kernel

1/2 cup canned tomatoes, chopped and drained

1) Use a saucepan to cook the bacon until crisp then crumble. Drain drippings reserving 2 tablespoons. Cook the green pepper in remaining drippings until pepper is tender.

2) To tender peppers add the tomatoes, corn and soup. Heat, stirring occasionally. Garnish with bacon.

Simple Fried Tomatos

4 Medium tomatos, sliced

1/3 Cup season flour ( search around here for some suggested seasoning mixes )

1/4 Cup butter/margarine

1) Dip tomatoes in the seasoned flour, then cook in butter over low heat until they’re lightly browned. Brown both sides. Move to a platter and serve.

Told you it was simple.

Basic From Scratch Brownies

1 1/4 cups flour
1 1/2 cups sugar
3 eggs
1 1/2 teaspoons vanilla
3/4 teaspoon salt
3/4 cup margarine
1/2 cup chopped nuts
5 tablespoons cocoa
3/4 teaspoon baking powder

1) Gently melt the margarine and mix all the ingredients together.

2) Pour into a greased 8 x 11 inch pan and bake at 350F for 28 – 30 minutes. Test with a knifetip to make sure it’s done.

Sweet and Spicy Steamed Limes

Chop into 1/8ths:
2 limes
Place in a steamer, cover, and steam for 10 minutes, until soft.
1 Tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon hot red pepper powder, or to taste
Mix well.

Simple Baked Red Snapper

4 8-ounce red snapper fillets

salt and white pepper, to taste

2 ounces whole butter, melted

1 tablespoon mint leaves, chopped

1 teaspoon garlic, minced

2 fluid ounces white wine

2 fluid ounces lemon juice

1. Place the snapper on a buttered baking pan. Season the fillets with salt and white pepper; brush with butter.

2. Combine the mint and garic, spooning the mixture on top of each portion of the fish.

3. Add the white wine and lemon juice to the pan.

4. Bake at 400°F basting once halfway through the cooking process, until done, approximately 15 minutes.

Barbeque Fish Marinade/Sauce

1 small onion, chopped

1 tablespoon brown sugar

1/4 cup cider vinegar

2 tablespoons catsup

2 tablespoons dry mustard

1 teaspoon Worcestershire sauce

1/4 teaspoon ground cloves

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1) Combine all sauce ingredients in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the onion in the strainer and chill the syrup.

2) Place fish steaks or fillets in a baking dish and spoon some syrup over them. Marinate in the refrigerator for 1 hour.

3) Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side.

Amish Friendship Bread

Make note, kiddos! Don’t use metal bowls or utensils with this stuff as it’ll react weirdly. Ceramic, plastic and wooden kitchenware is the best choice.

The Starter

1 pkg. active dry yeast
1/4 c. warm water
1 c. flour
1 c. sugar
1 c. warm milk (110 degrees)

Making the starter:

Day 1:

Soften active dry yeast with 1/4 cup warm water for 10 minutes.

Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1 cup sugar. Mix, slowly adding 1

cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until

bubbly. When mixture has lots of bubbles, cover with plastic wrap and refrigerate.

Days 2, 3, and 4:

Stir with a wooden or plastic spoon (don’t use a metal spoon) until mixture is smooth. Do this once each


Day 5:

At this time, 2 cups of starter can be removed from the batch to bake Amish Friendship Bread or use in

your own recipe which calls for starter.

Replenish starter by stirring in 1 cup flour, 1 cup sugar, and 1 cup milk; stir; allow to sit at room

temperature for 1 hour, then refrigerate.

Days 6, 7, 8, 9:

Stir with wooden or plastic spoon until smooth. Do this once each day.

Day 10:


The Bread

day 1:
Do nothing with the starter.

days 2-5:
Stir with a wooden spoon.

day 6:
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.

days 7-9:
Stir with a wooden spoon.

Day 10:
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three

separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a

little over one cup) of the batter, add the following ingredients and mix well.

1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla

In a separate bowl combine the following dry ingredients and mix well:

2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 – (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts

Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at

325 degrees for 1 hour.

Black and White Cookies

Now this one isn’t mine so I can’t help with any problems you might have. Someone mailed it to me and said it’s one of those ‘been around lots everywhere’ kind of recipe so I figured you all might like.

1 3/4 cups sugar
1/2 pound butter
4 eggs
1 cup milk
1/2 teaspoon vanilla
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

=== FROSTING ===
4 cups confectioners’ sugar
1/3 cup boiling water – to 1/2 cup)
1 ounce bittersweet chocolate

1. In a large mixing bowl combine the sugar and butter until fluffy. Add eggs, milk, vanilla and lemon extract and mix until smooth. In a medium bowl, combine flours, baking powder and salt.

2. Add dry ingredients to the wet in batches, stirring well. Drop soupspoonful of dough 2 inches apart on buttered baking sheets. Bake at 375 degrees until edges begin to brown, 20 to 30 minutes. Let cool completely.

3. To make frosting, put confectioners’ sugar in a bowl. Stir in enough water to make the mixture thick and spreadable. Remove half the frosting to the top half of a double boiler over simmering water. Add chocolate and warm the mixture until chocolate is melted and the frosting is smooth. Remove from heat. With brush, coat half the cookie with chocolate frosting and the other half with white frosting.

4. This recipe yields 2 dozen large cookie

Lamb Dolmades

1 jar grape leaves ( 25 – 30 leaves 0
1 lb ground round
1 lb ground lamb
salt, to taste
pepper, to taste
1 tablespoon fresh parsley, minced
1 box tabouli mix
1 onion, finely chopped
1 garlic clove, crushed
3 cans chicken broth
4 lemons, squeezed or lemon juice, equivalent
4 eggs

1. Drain, rinse and dry grape leaves.

2. Place off to the side.

3. In a large bowl mix ground round, Lamb, salt, pepper, minced parsley, onion chopped, crushed or pressed garlic and Tabuli; mix well.

4. Lay out one grape leaf stem up, place about 1 rounded tablespoon meat mixture near stem.

5. Fold stem up over meat mixture fold one side leaf over mixture, fold top over then roll the rest but not tight.

6. This is just like making a burrito.

7. I use toothpicks to keep the stuffed leaves together.

8. Place in at least 1 gal pot.

9. Continue until all leaves are filled and snug in pot.

10. If you run out of grape leaves that’s okay, you can roll little balls of meat mixture and place in pot.

11. Cover all stuffed leaves with chicken broth adding water if you don’t have enough broth, more broth if you have it on hand (you can use just water if you want).

12. Bring the broth to a boil then turn heat to low, simmer and cook covered until tender (pierced with a fork) about 30 minutes.

13. Remove about 1 quart of broth from pot and let cool down a little.

14. You want it hot just not scalding hot.

15. In another bowl beat 4 eggs until frothy adding slowly juice from lemon.

16. Take the warmed broth and add to the egg mixture slowly a 1/2 ladle at a time still beating the egg mixture.

17. After all broth is mixed with egg & lemon slowly add to pot on stove.

18. Cover the pot and turn flame off.

19. Let sit for about 10 minutes then serve.

You can also substitute the tabouli with other grains. Some good ones are brown rice, couscous, wheat bulgur.

Creamy Cinnamon Sugar Apple Dip

8 ounces cream cheese, softened

3/4 cup brown sugar

1/4 cup white sugar

2 tablespoons vanilla


1) Mix cream cheese, brown and white sugar and vanilla. stir well.

2) Slice apples serve with cream cheese mix.

This one is a favorite and reminds me of the old fashioned taffy apples I’d

Cauliflower/Broccoli Casserole

4 cups cooked broccoli or cauliflower, drained

1/4 cup butter

1/3 cup flour

1 cup milk

3 ounces cheddar cheese, cubed

1/2 cup sour cream

2 cups cooked ham, diced

1 cup mushrooms, drained

1) Melt butter and stir in flour. slowly add milk and slow cook until thick.

2) Add the cheese and sour crea, cooking until cheese melts and sauce is smooth.

3) Add ham, mushrooms and cooked vegetables. Bake in casserole at 350F for 40 to 50 minutes.

Nusskipferl – Crescent Nutties

1 pkg Yeast, active dry
4 c Flour unbleached, unsifted
1 c Butter
1 c Sour cream
3 Egg yolks, large

3 Egg whites, large
1 c Almonds, ground
1 c Sugar
1 t Vanilla

1. Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form.

2. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion.

3. Place on greased baking sheets and curve to form crescents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crescents.

Copper Pennies – Pickled Carrots

2 pounds carrots
1 medium onion
1 medium green pepper
1 can tomato soup
1 cup sugar
3/4 cup vinegar
1 teaspoon Worcestershire sauce
1 teaspoon mustard
1/2 teaspoon salt

1. Scrape and slice carrots thinly; peel and chop onion; cut pepper in half, remove seeds, and cut into thin slivers.

2. Combine remaining ingredients, blend well, and pour over vegetables in a large non-metal bowl. Cover and refrigerate several hours before serving.

3. Drain and serve as an appetizer or as a relish.

Crazy Calico Bean Casserole

1 pound ground beef
1 large onion, chopped
1 pound bacon, cubed
2 cups catsup
1/2 cup brown sugar
2 tablespoons vinegar
2 teaspoons mustard
1 can kidney beans
1 can pork and beans
1 can butter beans

1. Saute ground beef, onion, and bacon separately. Mix ingredients all together in a large pan and bake at 350F for 1 hour. Serve.

Baked Pork Chops and Rice Casserole

8 pork chops, center cut
salt and pepper, to taste
2 tablespoons salad oil
1 1/2 cups long-grain rice
1 can mushrooms
1 can beef broth
1 1/2 cans water, soup cans
1 green pepper, sliced
1 onion, sliced
1 tomato, sliced

1. Season meat, saute in oil until well browned. Combine rice, mushrooms, consumme and water; place in a lightly greased casserole dish.

2. Arrange chops on top. Place a slice of pepper, onion and tomato on top of each chop. Cover tightly.

3. Bake at 350 degrees for 1 hour and 30 minutes.

Canned Sloppy Joes

3 pounds ground beef
1 1/2 cups diced onion
3 garlic cloves, minced
3/4 cup brown sugar
2 tablespoons prepared mustard
1 1/2 teaspoons salt
1/4 teaspoon thyme
2 cups catsup
1 cup chili sauce
1/2 cup water
1/4 cup Worcestershire sauce
2 tablespoons lemon juice

1. Follow manufacturer’s directions for preparing home canning jars and two-piece vacuum caps.

2. Brown ground beef, onion and garlic in a large saucepot. Drain off fat; set aside.

3. Combine brown sugar and mustard. Add remaining ingredients to brown sugar mixture. Combine beef mixture and sauce. Heat thoroughly. Carefully ladle hot mixture into hot jars, leaving 1-inch headspace. Remove air bubbles with a nonmetallic spatula. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met — fingertip tight. Process 1 hour and 15 minutes at 10 pounds pressure for altitudes of 1,000 ft or less.

4. To serve: Reheat in a saucepot on top of range about 15 minutes, or reheat in jar in microwave oven. Remove band and lid before microwave heating.

5. This recipe yields about 6 pints.

Dandelion Salad

4 cups chopped dandelion

3 hard-cooked eggs

3 slices of bacon


1 1/2 tbsp flour

1 tsp salt

1 egg

2 tbsp sugar

1/4 cup vinegar

2 cups milk or water

1) Wash and chop dandelion then cut bacon in to pieces and fry until crisp. Remove bacon from drippings.

2)For traditional dressing go here.

3) Pour dressing over dandelions and mix lightly. Garnish with chopped eggs and bacon.

Dressing For Dandelion Salad

Yes, dandelion. Yes, you can eat them. I promise.

1 1/2 tbsp flour

1 tsp salt

1 egg

2 tbsp sugar

1/4 cup vinegar

2 cups milk or water

1) Mix together the dry ingredients then add egg, vinegar and milk/water. Stir until blended.

For traditional taste add bacon drippings until thickened to taste and let cool slightly before pouring over greens.

Simple Real Banana Frosting

This has always been a favorite and it’s with real banana, not the flavoring. Trust me, you’ll tell the difference and never want to go back again.

3 tbsp mashed bananas

1 tbsp lemon juice

1 1/2 – 2 cups confectioner’s sugar

1) Sift sugar then add crushed bananas and lemon juice. Beat until smooth and creamy.

2) Spread on cake or cupcakes.

See? Wasn’t that easy? It’s also yummy to reduce the sugar a bit and spread some in the middle of thin pancake and crepes as a filling before rolling. Oh! Add a little whipped cream and try it as a filling between thin slices of pound cake. Trust me!

Butterscotch Caramels

3 cups brown sugar

1/4 pound butter

1 tsp lemon juice or vanilla

1/2 cup water

1) Combine ingredients except flavoring in a heavy saucepan. Place over low heat and stir until sugar is dissolved. Increase heat and stir constantly.

2) Cook until candy forms a firm ball when dropped in to cold water – about 245F. Add flavoring and pour into a flat, greased pan.

3) Let cool slightly then mark off in to 1 inch squares. To keep freshest wrap pieces in waxed candy paper.

Chicken Rice Soup

1 whole chicken

2 quarts water

1/2 cup chopped celery

1 onion, chopped

parsley to taste

1 cup rice

salt and pepper to taste

1) Cut up chicken in to serving sized pieces. Place in cooking pot and add water, celery, onion and parsley. Cook slowly until chicken is tender.

2) Cook rice sperately in salt water.

3) Drain and add to chicken just before serving.

Beef Birds

1 pound round steak

1 cup bread crumbs

1 egg

1 small onion

1 tsp salt

1/2 tsp sage or chopped parsley

1 cup milk or broth

1) Make a dressing by mixing together the bread crumbs, milk, egg and seasoning. Sprinkle salt over the meat and cut it in to pieces about 2 x 4 inches. Spread each piece with dressing and roll, fastening with toothpicks or skewers.

2) Roll in flour and brown in hot fat. Place in a pan or casserole, adding hot water and cover. Bake at 375F for 2 hours. Serve

Six-Layer Hamburger Dinner

Monday, August 23, 2010

2 cups hamburger

2 cups sliced raw potatos

2 cups chopped celery

1/2 cup diced onions

2 tsp salt

1/4 tsp pepper

1 cup diced green pepper

2 cups canned tomatos

1) Place potatos in bottom of greased casserole dish. Add celery, then hamburger onions and pepper. Sprinkle salt and pepper on each layer. Pour tomatos over mixture in dish and garnish with green pepper rings.

2) Bake at 350F for two hours.

Budget Sausage Loaf

1 pound pork sausage

2 cups mashed potatos

1 onion, minced

1 egg

1 tsp salt

1/8 tsp pepper

1/2 all purpose poultry seasoning

1) Mix all ingredients together and shape into a loaf.Roll in oatmeal and bake at 350F for 1 – 1 1/2 hours.

Cottage Cheese

Yes, you can make cheese at home. That’s why it’s called ‘cottage’ after all!

1 1/2 gallons sour milk

1 tsp salt

1/2 cup cream

1) Heat milk slowly until it’s too hot to hold your finger init, about 115F. Drain thoroughly in a cheese cloth bag or strainer. Let stand in bag overnight to fully drain.

2) When dry, crumble cheese curds and add the salt. To serve add the cream and mix.

Cheese And Noodle Ring

3 cups medium wide egg noodles

1/2 pound processed cheese

1 cup hot milk

2 tbsp butter

1 tsp salt

1/2 tsp paprika

4 eggs, seperated

1) Cook the noodles in salt water until tender, then drain and rinse with cold water.

2) Melt the cheese in the hot milk. Add butter, salt and paprika. Add to noodles and then fold in beaten egg yolks.

3) Beat egg whites until stiff and fold in gently. Pour into a greased and chilled ring mold. Place mold in a pan of hot water and bake at 350F for 45 minutes.

Crazy Can Soup

I recommend using no-salt or low salt soups for this one because canned soup can be horrible with sodium. You can always add in salt, after all, but you can never remove.

1 can tomato soup

1 can split pea soup

1 can mushroom soup

1 can milk

1 can crab or clams, drained

1) Combine first four ingredients and heat, stirring constantly; do not boil. Add crab meat and heat through.

2) Serve

Hearty Split Pea And Ham Soup

2 qts water

2 lb ham bone with some meat

1 1/2 c dried split peas

1 1/2 c cubed carrots

1 c chopped onion

1 c shredded green pepper

1/2 c chopped celery

Add water to ham bone and cover tightly. Simmer 1 1/2 hours. Add to this the peas, carrots and onion then simmer 1 aditional hour. Add the green pepper and celery, remove bone and cut off any bits of meat; return meat to the kettle. Simmer for another 10 – 15 minutes.

Corned Beef And Noodle Casserole

Very hearty and very occasional. Great for a church supper or potluck.

1 cup sour cream

1 cup cottage cheese

1/3 c chopped onion

1 clove of garlic, chopped

2 tsp worcestershire sauce

1tsp salt

pepper to tase

1 c cheddar cheese, shredded

1 cup noodles, cooked

12 oz corned beef, cubed

1/2 c buttered crumbs, fine milled

Mix sour cream, cottage cheese, onion, garlic, worchestershire sauce,salt, pepper and cheese together in large bowl; add noodles and corned beef then mix well. Pour in to a well buttered 2 1/2 quart casserole. Sprinkle withthe buttered cumbs and bake at 350 for 35 to 40 minutes.

Easy Cheesey Peasy

Say THAT ten times fast!

2 c cooked peas,drained

2 tbsp butter

1/2 tsp onion salt

1 egg, beaten

1 c cottage cheese

1 tsp paprika

1/4 c sliced stuffed olives, optional

1) pour peas into 1 quart buttered casserole and dot top with butter. Sprinkle evenly with salts.

2) Fold the egg into the cottage cheese and our over peas. Sprinkle with paprika and arrange olives on top if using.

3) Bake at 350F about 20 minutes.

Cheese And Rice Bake

Very simple, budget and om nom nom nom.

2 c cooked rice

3 c whole kernel corn, drained

1/2 c milk

2 beaten eggs

2 tbsp minced onion

1 tsp salt

1 tsp pepper

2 1/2 c shredded cheese

1) Reserving 1/2 cup cheese, combine all ingredients and place in greased 1 1/2 quart casserole.

2) Bake for 50 to 60 minutes at 350F then garnish top with remaining cheese.

Apple Cake In A Jar

2/3 cup shortening
2 2/3 cups white sugar
4 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 teaspoons salt
2 teaspoons baking soda
3 cups all-purpose flour
2/3 cup water
3 cups grated apple
2/3 cup raisins
2/3 cup chopped walnuts
8 straight-sided wide-mouth pint canning jars

Preheat oven to 325 degrees . Lightly grease the insides of 8
straight-sided wide-mouth pint canning jars. Sift together flour, baking soda,
salt, nutmeg and cinnamon. Set aside.

Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour
alternately with water and mix until smooth. Fold in apples, raisins and nuts.

Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any
batter that gets on the rims. Bake at 325 degrees for 45 minutes.

As soon as cake is done, remove from oven one at a time, wipe rims of jars and put
on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and
listen for them to “ping” as they seal. If you miss the “ping”, wait until they are
completely cool and press on the top of the lid. If it doesn’t move at all, it’s

Don’t forget to sterilize the lid and rings.

Unsealed jars should be eaten or kept in refrigerator for up to a week. Sealed jars
can be stored with other canned food for up to a year.

Apple Muffins Using Apple Muffin Master Mix #1

1 batch apple muffin mix
1 Egg
3/4 c Milk
1/4 c Vegetable oil

Preheat oven to 400. Mix all ingredients just until moistened. Fill greased muffin
cups 3/4 full. Bake 15-18 minutes, or until golden brown.

Apple Muffin Master Mix #1

2 c Self rising flour
1/2 c Sugar
1/4 c Brown sugar
1 ts Cinnamon
1/4 ts Nutmeg
1 c Chopped dried apple

Combine and store in an airtight container. Will usually keep at least 9 to 12 months, but freshest by the 6th.

Spicy Bread Coating For Chicken, Porkchops And Fish

2 c. dry bread crumbs
1/4 c. flour
3 Tbsp. paprika
4 tsp. salt
2 tsp. each: sugar, onion powder and ground oregano
1 tsp. ground red pepper
1/2 tsp. garlic powder
1/4 c. solid shortening

Mix dry ingredients well together. Cut in shortening until mixture is crumbly.
Store in tightly covered container.

Use about 2/3 cup per chicken. Makes about 2-2/3 cups, enough for 4 chickens.

Chocolate Pudding Mix

Cheaper than the boxed stuff and it tastes SOOOOOO much better.

2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweetened cocoa

Mix all ingredients together until they are well blended. Store in a large airtight
container or jar.

To use: Make sure to mix before using. then measure out 2/3 cup of mix in a medium
saucepan. Add 2 cups milk, one teaspoon vanilla and one tablespoon butter and cook
over low heat stirring constantly until mixture comes to a boil. Continue cooking
and stirring for one minute. Remove from heat and cool.

Make sure you use real butter! Margarine will NOT be good.

All Purpose Baking Master Mix #1

4 cups unsifted, all purpose white flour (spoon lightly into cup and level off)
1 cup butter flavor or solid white shortening
1/3 cup double-acting baking powder
1 cup nonfat dry milk powder
4 cups whole wheat flour
3 tablespoons sugar
2 teaspoons salt

1. Into a large bowl, sift together 4 cups white flour, the baking powder, sugar

and salt. This removes lumps and helps mix ingredients.

2. Cut in shortening with 2 knives, pastry blender, or fingers until it looks like
coarse oatmeal.

3. Stir in the dry milk.

4. Stir in the 4 cups of whole wheat flour; mix well.

5. Store in covered container at room temperature.

This will keep for the better part of 2 months. For longer storage it’s a good idea to freeze or refrigerate for up to about 4 months.

To measure: stir lightly and pile into cup ( do not shake the cup ) and level off.
You may use less whole wheat flour and more white flour if you wish. Just be sure
the total flour used is 8 cups.

Peanut Butter Refrigerator Cookie

2 cups Master Mix
1 egg, beaten
2/3 cup sugar
1/2 teaspoon vanilla
1 1/4 cups peanut butter

1) Combine Master Mix and sugar. With a fork blend in rest of ingredients. Shape into
rolls about 1 1/2″ thick.

2) Wrap in waxed paper and refrigerate until firm or until needed. Slice 1/4″ thick and place on ungreased cookie sheet. Bake in moderate oven 375F for 10 to 12 minutes.

White Cocoa Mix

1 tsp. vanilla powder
1 tsp. dried orange peel
1/2 cup grated white chocolate or white chocolate chips

Combine and blend the ingredients in a small bowl. Store in an airtight container.

White Hot Chocolate Serves 2

1 and 1/2 cups milk
1/4 cup White Hot Chocolate Mix
In a small saucepan, heat the milk until bubbles form around the outside.
Add the White Hot Chocolate Mix and whisk until the chocolate is melted.
Continue to whisk until the mixture is hot.

Whooping Cough Syrup

An interesting family remedy that I've kept around for years after I found it in a box in the basement. Forget about whooping cough, it's great for any coughing problem to help soothe.

1/2 pound flax seed

1 cup granulated sugar

6 lemons, juiced

1/2 pound honey

Put the flax seed in a cheesecloth bag and pour over it 1 1/2 pints water. Simmer down over the fire until reduced to 1/2 the amount. Remove from fire and add the other ingredients while it’s still hot. This should be enough for about one pint.

Use: give as often as needed.

Pork Scrapple From Scratch

Take the heart and lean scraps of pork and boil until it slips easily from the bones. Remove the fat, gristle and bones then chop fine. Set aside the waters in which the meat was boiled and wait to cool. Take from the surface the cake of fat and return to the fire. When it begins to boil put in the chopped meat and season well with salt and pepper. Let it to be boiling again then thicken with cornmeal as you would mush.Cook one extra hour and stir constantly at first, then putting back on the stove for a gentle boil. When finished, pour in to to a long pan mold.

Will keep several weeks in cold weather. Cut in slices and fry brown as you would mush.

Injun Bean Bread

Old old recipe I found in a hand written recipe book from a local estate sale. Looked quite aged and very interesting so I tried it and it worked.

4 cups cornmeal

2 cups cooked colored beans

1/2 tsp soda

2 cups boiling water

Put the cornmeal in to a bowl and mix in bans that have been drained. Hollow out a well in the meal and place in soda ad water. Make a dough stiff enough to form balls.

Drop balls into a pot of boiling water and cook about 45 minutes or until your preferred doneness.

Best served with greens and pork.

Cornmeal Flapjacks

Usually I use this one for camping and fire-side get-togethers. It works over a stovetop grill pan and skillet too.

1 c sour milk

1 c water

1/2 c flour

1 tsp soda

1 tsp salt

Stir sifted cornmeal in to water until the mix is thick. Put the batter by spoonful in to the hot greased pan over the fire, like regular pancakes. Brown on each side and serve whie hot. Add an egg to the batter if you want a heartier taste.

You can experiment with this recipe too. Try to add in things like blueberries, raspberries, chocolate chips. Just make sure you don’t add in too much that the batter looses its thickness.

Fried Corn Bread

1 cup cornmeal

lard the size of a walnut ( standard shortening and cooking oil works as well )

1/2 tsp salt

1 tsp sugar

Mix ingredients together and pour enough boiling water over the batch to make a batter. Fry in heated lard as you would hot cakes.

Cornmeal Waffles

1 c cornmeal

1 c flour

4 tsp baking powder

4 tbsp sugar

1/2 tsp salt

scant c milk

2 eggs well beaten

4 tbsp melted fat

Mix and sift the dry ingredients then add milk gradually. Add eggs and melted fat. Drop a tablespoon on each section of a waffle iron; Close if your iron is the press kind. back until crisp and brown.

Chicken Baked In Cream

1 chicken cut in to serving pieces

3 tbsp butter

1/2 c flour

1 1/2 tsp salt

1/8 tsp pepper

1 1/2 cups sweet or sour cream as taste allows

Clean up the chicken and sprinkle with salt and pepper, dredging in flour. Melt the butter in a skillet or roasting pan and fry until gold brown on both sides. Place the chicken in a casserole or roasting pan and pour the cream over chicken. Cover and bake at 350 for 2 hours. Goes well with gravy made from the pan fryings.

Creamy Chicken And Noodles

1 stewing chicken

1/2 pound noodles

1 1/2 tsp salt

4 tbsp butter

4 tbsp flour

2 cups milk

3 cups chicken broth

Cook the chicken until tender and remove the meat from the bones. Cut the chicken in to 1/2 pieces or chunks and boil the noodles in salt water for about 20 minutes. Drain and rinse with warm water. Make a thin white sauce with the fat, flour and liquid ( see here ). Add salt and pepper. Add the chicken to the white sauce. Layer chicken and noodles in a greased casserole, starting with chicken and ending with noodles. Bake at 350 for 1 hour.

Thin White Sauce For Chicken

3 tbsp butter

2 tbsp flour

1 tsp salt

2 cups milk

Melt butter in heavy saucepan or double boiler. Add the flour and seasonings and stir until well blended. Add the milk slowly, stirring constantly until you form a smooth paste.

Macaroni Loaf

4 cups cooked macaroni

2/3 cup grated cheese

2 cups canned tomatoes

2 tbsp minced celery

2 eggs

1/2 cup bread crumbs

2 tbsp onion

1 tsp salt

1/4 tsp pepper

Mix all the ingredients together well and place in a greased loaf pan. Bake at 350 for 35 to 40 minutes. Goes well with cheese or tomato sauce. Is a good sidedish for creamed chipped beef or anything with mushrooms.

Parsley Chicken Pot Pie

1 small to medium chicken; cut up and cooked

1 tsp salt

water to cover

4 medium potatoes; sliced or chunked as taste desires

2 tbsp chopped parsley

For Dough:

2 c flour

1 tsp salt

3 tsp baking powder

4 tbsp shortening

about 1/2 c milk

For dough, make as a pie crust ( here ).

1) Roll the dough in an oblong shape 1/8 inch thick. Spread parsley over dough and roll as a jelly roll, then cut in to 2 inch slices.

2) Place cooked chicken in a casserole and add a layer of raw potatoes. Make a gravy of the chicken stock and pour over the casserole mixture so that it covers the potatos and chicken.

3) Put slices of dough on top of the casserole and bat at 425F for 25 to 30 minutes.

Parsley Beef Pot Pie

2 1/2 pound beef; cubed as for stew

water to cover

4 medium potatoes; sliced or chunked as taste desires

2 tbsp chopped parsley

For Dough:

2 c flour

1 tsp salt

3 tsp baking powder

4tbsp shortening

about 1/2 c milk

For dough, make as a pie crust ( here ).

1) Roll the dough in an oblong shape 1/8 inch thick. Spread parsley over dough and roll as a jelly roll, then cut in to 2 inch slices.

2) Place cooked chicken in a casserole and add a layer of raw potatoes. Make a gravy of the chicken stock and pour over the casserole mixture so that it covers the potatos and chicken.

3) Put slices of dough on top of the casserole and bat at 425F for 25 to 30 minutes.

Baked Chicken Pot Pie

1 chicken about 4 – 5 pounds

1 tsp salt

water to cover

4 medium potatoes; sliced

parsley to taste

minced onion

For Dough:

1 cups flour

1/2 tsp salt

1/3 cup shortening

1 tsp baking powder

1/2 c milk

1) Cook the chicken in salted water and remove the meat from the bones. Leave the meat in as large pieces as possible.

2) Make pastry according to dough instructions here. Line the bottom and sides of a baking dish with pastry crust. Add the chicken then layer with sliced potatos.

3) Sprinkle with salt, pepper, parsley and onion. Add another layer of chicken and potatoes. Pour broth over mixture and place second pastry circle on top. Cut slits in to pastry top to vent and crimp edges.

4) Bake at 350F for 1 hour.

Corn and Rivel Soup

3 cups corn

2 qts water

1 c whole milk

1 1/3 c flour

1 egg

3 tbsp butter

1 1/2 tsp salt


1) Gently boil corn – If corn is canned use whole kernel. Bring to a rolling boil for a few minutes but don’t cook.If corn is fresh then cook for about 10 minutes in the water.

1) Make rivel batter by mixing egg, flour and milk. Pour batter through a collander, letting it drop into the boiling corn.

2) Add butter and salt and raise heat to full boil. cover and boil about 5 to 7 minutes.

Eat right away so the rivels will keep their shape or they might spread through the soup.

Jamaican Rum Cake

1/2 C. chopped pecans

1 (18.25 oz.) box yellow cake mix

1 small box instant vanilla pudding

4 eggs

1/2 C. vegetable oil

1/2 C. water

1/2 C. dark rum


1 stick (1/2 C.) butter

1 C. sugar

1/4 C. water

1/4 C. rum

Preheat oven to 325°F. Spray a bundt or tube pan with nonstick cooking spray. Sprinkle pecans around bottom of pan.

Place cake mix, pudding, eggs, oil, water and rum in a large bowl. Beat with an electric mixer for 2 minutes. Pour in prepared pan and bake for 1 hour.

While cake is baking, prepare glaze. Combine all glaze ingredients except rum in a saucepan and bring to a boil for 1 minute. Remove from the heat and add the rum. When the cake is done, remove from the oven and pierce thoroughly with a toothpick. Immediately pour glaze over the top. Cool completely before removing the cake from the pan.

Quickie Yellow Rum Cake

1 package yellow cake mix

1 (4-serving size) package instant vanilla pudding

1/2 C. oil

1/2 C. water

1/2 C. rum

4 eggs

1/2 C. chopped pecans


1 stick butter

1 C. sugar

1/4 C. rum

1/4 C. water


4 oz. cream cheese

1/3 stick butter

2 C. powdered sugar

1/2 t. vanilla

Mix cake mix, pudding, oil, water and rum. Add eggs 1 at a time. Grease tube or bundt pan and line with nuts. Pour batter over nuts. Bake at 325°F. for 30-40 minutes.

About 2 minutes before taking cake out of oven, cook glaze. As soon as cake is done, poke holes in cake and pour glaze over it. Let cool.

Navajo Lamb Stew

1 lb lamb shoulder meat; cubed

2 tbs flour

1 tsp salt

1/8 tsp black pepper

1 clove garlic; crushed

1 tbs olive oil

4 c water

1 chicken bouillon cube

1 c chopped potatoes

1 c sliced onion

1 c sliced carrots

1/2 celery; diced

1/2 tsp dried rosemary

1/2 tsp dried thyme

1) Toss the meat cubes with the flour and season with salt and pepper. In a skilet brown meat with garlic in the olive oil for several minutes.

2) Place meat in to soup kettle with water and remaining ingredients, except the herbs. Bring to a boil.

3) Reduce heat and simmer uncovered for an hour. Add herbs during the last 20 mi

Powhatan Cream Of Chestnut Soup

1 lb chestnuts

2 quarts water

4 tbsp butter

2 c milk

1 tbsp flour

1 small onion; minced

1 tsp salt

1 stalk celery; diced

1 cup cream

1) Soak chestnuts overnight. Shell and skin. In a saucepan bring the water to a boil and add chestnuts. Cook until tender then drain.

2) Blend in the flour with a small bit of the milk. Stir remaining milk in slowly. Add onion, salt and celery. Simmer 10-15 minutes, stirring frequently. Add the cream and continue simmering and stiriing. DO NOT BOIL.

3) Serve

Pinto Beans With Rice

We love this for the taste. I especially love it for the budget. A good plate of this with a salad and some tortilla chips and toppings makes a good filling meal. A nice alternative to the usual tacos or burritos, plus the leftovers are great for making a base for casseroles and add-ins for soups. Plus, it’s usually quite cheap.

1/2 cup pinto beans

3 cups ham stock/broth

1/2 clove garlic, crushed

1/4 cup chopped onion

1/2 cup chopped cooked ham

1/2 cup raw rice.

Cover the beans with water and soak overnight or 8 hours. Drain water and discard. Put beans, ham stock, garlic and onion in soup pot and cook over low simmering heat for 30 minutes. Stir in the chopped ham and rice and cook 15 more minutes or until rice is ready. Season to taste.

Sweet Potato Cakes

Goes well with butter and syrup

3 cups cooked, mashed sweet potatoes

3 eggs, beaten

1 cup flour

1/2 tsp salt

Combine ingredients in a mixing bowl. Drop by tablespoonsful on to a hot greased griddle or iron skillet. Cook until each side of the cake is a nice brown. ONLY TURN ONCE. Serve.

Dill Sauce For Salmon Or Firm White Fish

1 c dairy sour cream

1 tbs minced onion

1 tsp lemon juice

1 tsp dried dillweed


Combine ingredients and chill before serving.

Pumpkin Candy

Saturday, August 21, 2010

This is always a favorite around this time of year. Wonderful good way to make use of the pumpkin carving leftovers.

4 cups fresh pumpkin

1 cup brown sugar


granulated sugar

1) Cut pumpkin in half. Remove seeds and strings from center. Remove stem and pare away the rind. Cute pumpkin in to pieces about 1 inch square. Put in large pan and cover with water.

2) Bring to a boil and cook 15-20 minutes. Drain, reserving liquid. Mix 1 1/2 cups reserved liquid with brown sugar. Pour over pumpkin and boil for 15 minutes. Remove from heat.

3) Let pumpkin stand in the syrup for several hours or overnight. Bring to a boil and cook for 5 minutes. Remove pumpkin pieces from syrup and place on wax paper lined cookie sheet. Let dry for several hours then roll pieces in granulated sugar.

Apple Fruit Leather

3 cups apples, peeled and sliced

sugar to taste

1/2 cup water

1) Combine ingredients and cook fruit mixture over medium heat until fruit is tender. Use just enough water to keep fruit from sticking to pan. Remove from heat.

2) Pour fruit in to blender or food processor and process until it’s the consistency of applesauce. Place wax paper on a large baking sheet with a rim. Pour fruit on to center of pan and spread to within 1 inch of edges.

3) Bake at 150F or lowest oven temperature for 4 – 5 hours. Fruit should feel leathery and pull easily from paper. Cool and cut in to strips. Store in an airtight container.

Peach Fruit Leather

3 cups peaches; peeled, pitted and sliced

1/4 cup sugar

1/4 cup water

1) Combine ingredients and cook fruit mixture over medium heat until fruit is tender. Use just enough water to keep fruit from sticking to pan. Remove from heat.

2) Pour fruit in to blender or food processor and process until it’s the consistency of applesauce. Place wax paper on a large baking sheet with a rim. Pour fruit on to center of pan and spread to within 1 inch of edges.

3) Bake at 150F or lowest oven temperature for 4 – 5 hours. Fruit should feel leathery and pull easily from paper. Cool and cut in to strips. Store in an airtight container.

Apricot Fruit Leather

3 cups fruit; peeled, pitted and sliced

1/4 cup sugar

1/4 cup water

1) Combine ingredients and cook fruit mixture over medium heat until fruit is tender. Use just enough water to keep fruit from sticking to pan. Remove from heat.

2) Pour fruit in to blender or food processor and process until it’s the consistency of applesauce. Place wax paper on a large baking sheet with a rim. Pour fruit on to center of pan and spread to within 1 inch of edges.

3) Bake at 150F or lowest oven temperature for 4 – 5 hours. Fruit should feel leathery and pull easily from paper. Cool and cut in to strips. Store in an airtight container.

Strawberry Fruit Leather

3 cups strawberries; stemmed and halved

1/4 cup sugar

2 tbsp water

1) Combine ingredients and cook fruit mixture over medium heat until fruit is tender. Use just enough water to keep fruit from sticking to pan. Remove from heat.

2) Pour fruit in to blender or food processor and process until it’s the consistency of applesauce. Place wax paper on a large baking sheet with a rim. Pour fruit on to center of pan and spread to within 1 inch of edges.

3) Bake at 150F or lowest oven temperature for 4 – 5 hours. Fruit should feel leathery and pull easily from paper. Cool and cut in to strips. Store in an airtight container.

Corn Tortillas

2 cups corn flour ( masa harina )

2 tbsp salt

2 tsp shortening

1 1/4 cups boiling water

1) Combine corn flour and salt in a mixing bowl. Melt the shortening in the boiling water and stir in to dry mixture.

2) Knead in to a ball then pinch off pieces about inch sized. Flatten and roll out until paper thin.

3) Place on a hot griddle and fry about 30 seconds on each side, until little puffs appear. Serve with butter.

Cherokee Sweet Potato Bread

1 3/4 cups all purpose flour

1/4 tsp baking powder

1 tsp baking soda

1tsp salt

1/2 tsp cinnamon

1/4 tsp ground cloves

1/4 cup brown sugar

1/3 cup shortening; softened

2 eggs; beaten

1 cup cooked or canned sweet potatoes; mashed

1/3 cup water

1/2 cup chopped nuts of choice

1/2 cup raisins

1) In a mixing bowl sift together the flour, soda, baking powder, salt and spices. Set aside. In a seperate bowl cream the sugars and shortening until fluffy.

2) Beat in the eggs, then sweet potatoes, then water. Stir in the dry ingredients, folding in the nuts and raisins.

3) Pour the batter in to a well greased 9×5 loaf pan. Bake at 350F for 50-60 minutes. Test Bread for donness.

Sweet-Sour Venison With Rice

1 lb venison, cubed or strips

1 medium onion, chopped

1 green pepper, chopped

1/2 cup ketchup

1/4 cup cider vinegar

1 tbsp brown sugar

1 tbsp Worcestershire sauce

1 clove garlic, minced

1 tsp salt

1/4 tsp ground black pepper

1) Brown venison in hot fat in large skillet. Bacon drippings work best for this. Stir in the onions and green peppers. Lightly brown and set aside.

2) In a saucepan combine remaining ingredients. Add venison, peppers and onions. Cover and cook over medium heat for about an hour. Serve over hot rice.

Chicken With Artichokes In Cream Sauce

6 chicken breast halves, skinned and boned

1/3 cup flour

3 tbsp butter

2 cloves garlic, crushed

1 can artichoke hearts, drained and sliced

1 1/2 cups cream

1/4 tsp salt

1/8 tsp black pepper

1) Roll chicken breasts lightly in flour. Melt the butter in a large skillet and add chicken adn garlic. Cook breasts 5 minutes per side until nicely browned.

2) Add remaining ingredients and cook over medium heat, stirring constantly until thickened. Serve over hot rice.

Navajo Blue Corn Bread

1 cup blue corn meal

1 cup all purpose flour

3tsp baking powder

1/2 tsp salt

2 tbsp sugar

2 eggs, beaten

1 cup milk

1/4 cup shortening, melted

1 tbsp onion, grated

1 tbsp green pepper, chopped

1 cup shredded cheddar cheese

1) Combine the dry ingredients in a large mixing bowl. In another bowl combine the eggs, milk, shortening, onion, green pepper and cheese.

2) Stir the liquid ingredients into the dry until the batter is smooth. Pour the batter in to a greased 8×8 baking pan and bake at 425F 20 – 25 minutes until lightly browned.

Amaretto Coffee Creamer

3/4 cup non-dairy coffee creamer
1 tsp. almond extract
1 tsp. ground cinnamon
3/4 cup confectioners sugar

Combine all ingredients in a container with a tight fitting lid. Shake well to blend. Use 2 tablespoons to 6 ounces coffee.

Apple Cinnamon Walnut Oatmeal Mix

This is a VERY budget friendly way to make instant oatmeal mix at the fraction of the price for the microwave packets.

1 package (7 oz.) dried apples
1 container (18 oz.) quick-cooking oats
1 jar (3 oz.) non-dairy creamer
1/2 cup firmly-packed brown sugar
1/2 cup chopped walnuts
1 teaspoon salt
2 teaspoons ground cinnamon

Place dried apples in a processor; process until finely chopped. Add remaining ingredients and process until well blended. Store in airtight container.

Stir 2/3 cup boiling water into 1/2 cup oatmeal mix until well blended. Let stand until thickened.

Cappuccino Mocha Mix

Remember those packets of instant cappuccino? Remember how they tastes like hot cocoa with a somewhat coffee-is undertone? This works MUCH better.

6 Tablespoons plus 2 teaspoons instant espresso coffee powder

3 Tablespoons plus 1 teaspoon unsweetened cocoa

1-1/4 cups powdered nondairy creamer, plain or Irish cream

1/2 cup plus 2 Tablespoons granulated sugar

2 teaspoons ground cinnamon
In a medium bowl, stir together espresso coffee powder, cocoa, nondairy creamer, sugar and cinnamon. Store tightly covered.

For each cup of cappuccino, measure 4 tablespoons mix into a coffee mug and stir in 6 oz. of boiling water.

Caramel Nut Cake In A Jar

2 cups packed brown sugar

2/3 cup white sugar

1 cup butter, softened

4 eggs

2/3 cup milk

1 tablespoon vanilla extract

3 1/2 cups all-purpose flour

1 teaspoon baking powder

2 teaspoons baking soda

1 teaspoon salt

1 cup chopped walnuts

6 straight-sided wide-mouth pint canning jars with lids

1) Sterilize canning jars, lids and rings by boiling for 10 minutes. Keep the lids and rings in the hot water until needed. Preheat oven to 325F. Dry jars and let them come to room temperature. Grease insides of jar well.

2) In a medium bowl, sift together the flour, baking powder, soda and salt. Set aside.

3) In a large bowl, cream sugars and butter with electric mixer. Add eggs and mix well. Add milk and vanilla and mix well.

4) Add flour mixture and blend with a large spoon. Gently fold in nuts.

5) Place 1 cup batter into each of the greased one pint wide mouth canning jars. Wipe
any batter from rim. Place jars on baking sheet. Bake at 325F for 50 minutes or until toothpick inserted deep of center of cake comes out clean.

6) Make sure jar rims are clean. If they’re not, jars will not seal correctly. While jars are still hot, place lids on jars, and screw rings on tightly. Jars will seal as they cool. Place the jars on the counter and listen for them to “ping” as they seal. If you miss the “ping”, wait until they are completely cool and press on the top of the lid. If it doesn’t move at all, it’s sealed.
Keep in refrigerator for prolonged storage.

Cheese And Pepper Muffin Mix

2 1/2 cups all-purpose flour

1/4 cup yellow cornmeal

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon red pepper

1/2 cup grated Parmesan cheese

1/3 cup cultured buttermilk powder

1 tablespoon dried shredded green onion

1 1/2 to 2 teaspoons dried red pepper flakes

Put ingredients in to a mixing bowl and mix well, or layered in to a jar to give as a pretty gift.

To Use:

2 eggs

1 1/2 c. water

1/4 c. vegetable oil

Place muffin mix in a large bowl; make a well in center of mixture. Combine eggs,
water and oil, add to dry ingredients, stirring just until moistened. Spoon into
greased muffin pans, filling 3/4 full. Bake at 400F for 20 minutes. Remove
from pan immediately.

Crispy Cheese Wafers

This recipe MUST be made with Oleo! I’ve tried it with butter and it’s not come out quite right. I’ve not tried other solid fats/shortening so you might want to play around. For best results, tho, I’d stick woth Oleo the first couple of times you make this.

2 cups flour

1/4 teaspoon salt

1 pinch red pepper

2 cups crispy rice cereal like Rice Krispies

2 sticks oleo — softened

1/2 pound cheese — grated

Cream oleo and cheese together. Add other ingredients and mix well. Roll into small balls.
Press with fork. Bake for about 12 minutes at 350 deg.

Will make lots

Spicy Herb Chicken Coating Mix

2 tb Parsley Flakes

1 tb Ground Marjoram

2 ts Ground Rosemary

1 ts Onion Salt

1 tb Ground Ginger

1 ts Ground Sage

1 tb Ground Oregano

1 tb Ground Thyme

1 ts Garlic Salt

1 tb Celery Salt

1 ts Pepper

1 tb Paprika

Mix the above ingredients well in a bowl and store in an airtight container. Should last up to 6 months. This will make 1/2 cup of coating so adjust to amount you need.

Chicken Gravy Mix

1 1/3 cups instant nonfat dry milk powder

3/4 cup flour

3 tablespoons instant chicken bouillon granules

1/4 teaspoon ground sage

1/8 teaspoon ground thyme

1/8 teaspoon ground pepper

1/2 cup butter or margarine

Combine milk powder, instant flour, bouillon granules, thyme, sage and pepper. Stir
with a wire whisk to blend. Cut in butter or margarine until evenly distributed.
Spoon into a 3-cup container with a tight-fitting lid. Keep in refrigerator for up to 6 weeks.

Bavarian Chocolate And Mint Coffee Mix

1/4 C. Powdered Creamer

1/3 C. Sugar

1/4 C. Instant Coffee

2 T. Powdered Baking Cocoa

2 hard candy Peppermints

Process in a blender on liquefy until well blended and the mints are broken up finely. Store in an air tight container for up to about 10 months. Use by tablespoonfuls according to taste, spooning in to cups and adding hot water.

All-Purpose Cajun Spice Seasoning Mix #1

3/4 cup salt

1/4 cup ground cayenne pepper

2 tablespoons ground white pepper

2 tablespoons ground black pepper

2 tablespoons paprika

2 tablespoons onion powder

2 tablespoons garlic powder

Mix well in a bowl then store in an air tight jar up to 6 months for best freshness. You can also store in an air tight pint jar and layer to make a nice decoration or gift in a jar.

Basic Corn Bread Mix

1 cup yellow corn meal

1 cup flour

1/4 cup sugar (optional)

4 tsp. baking powder

1/2 tsp. salt

Sift together all ingredients and store in a plastic bag, at room temperature. Makes one bag of mix.

Pour package of mix into a bowl. Add 1 egg, 1 cup milk, and 4 Tbsp. softened
shortening. Beat until smooth.
Pour batter into a greased 8x8x2 inch baking pan. Bake at 425F for 20-25
minutes or until knife inserted at the center comes out clean.

Fill greased muffin cups 2/3 full with batter. Bake at 425F 15-20 minutes.

Creole Seasoning Mix

2 tablespoons plus 1-1/2 teaspoons paprika

2 tablespoons garlic powder

1 tablespoon salt

1 tablespoon onion powder

1 tablespoon dried oregano

1 tablespoon dried thyme

1 tablespoon cayenne pepper

1 tablespoon pepper

Blend well and keep in an airtight jar. Goes great with seafood, vegetables, chicken and steak.

Curried Rice Mix

1 cup long-grain rice

1 chicken bouillon cube, crumbled

2 Tbsp. dried minced onion

1/4 cup raisins

1/2 tsp. curry powder

Makes one package. Use 2 1/2 cups water to one package of rice.

In a medium saucepan bring the water to a boil. Add the rice mix. Cover and reduce the heat to a simmer for 20 minutes.

Spicy Hot Chicken Nibbles

3 pounds boneless chicken breasts without skin

1/8 teaspoon salt

1/8 teaspoon garlic powder

2 tablespoons red pepper

1/2 teaspoon black pepper

1 cup flour

vegetable oil

Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle chicken strips with salt and garlic powder, turning pieces so all sides are seasoned. Continue seasoning with with red and black peppers.

Refrigerate for 1 hour to bring out the flavor of seasonings. Dust chicken with flour, then deep fry in vegetable oil at 370F, for 3 to 5 minutes. Drain on paper towels and serve.

Jalapeno Poppers

I LOOOOOOVE poppers. The only problem is that they can get expensive, even at fast food places. This makes a good alternative and has always worked for me. Remember to join the halves back together. It’ll allow for more yummy cream cheese filling and it’ll keep the cheese from squirting out.

12 jalapeno peppers, sliced in half lengthwise, seeds removed

8 ounces cream cheese, room temperature

2 eggs, beaten

2 tablespoons water

A pinch of salt

1 cup plain dry breadcrumbs

oil for deep frying

Fill jalapeno pepper halves with cream cheese and press halves back together. Combine eggs, water and salt. Dip jalapeno peppers into egg mixture and into breadcrumbs. Place on a cookie sheet and freeze for 2 hours.
Heat oil in deep fryer to 370°. Deep fry peppers in batches for about 3 minutes, or until golden brown. Transfer jalapeno poppers to paper towels to drain.

Deep Fried Twinkies

6 Twinkies

Popsicle sticks

4 cups vegetable oil

Flour for dusting

1 cup milk

2 tablespoons vinegar

1 Tablespoon oil

1 cup flour

1 teaspoon baking powder

1/2 teaspoon salt

1. Chill or freeze Twinkies for several hours or overnight.

2. Heat 4 cups vegetable oil in deep fryer to about 375 degrees.

3. Mix together milk, vinegar and oil.

4. In another bowl, blend flour, baking powder and salt.

5. Whisk wet ingredients into dry and continue mixing until smooth. Refrigerate while oil heats.

6. Push stick into Twinkie lengthwise, leaving about 2 inches to use as a handle, dust with flour and dip into the batter. Rotate Twinkie until batter covers entire cake.

7. Place carefully in hot oil. The Twinkie will float, so hold it under with a utensil to ensure even browning. It should turn golden in 3 to 4 minutes. Depending on the size of your deep fryer, you might be able to fry only one at a time, two at the most.

8. Remove Twinkie to paper towel and let drain. Remove stick and allow Twinkie to sit for about 5 minutes before serving.

Deep Fried Mars Bars Or Milky Ways

This recipe can use either milk or beer. Milk will make a heavier batter and beer will make a lighter, crisper batter when done.

1 Mars Bar or Milky Way

1 cup plain flour

1/2 cup corn flour

A pinch of baking soda

Milk or beer, depending on taste

Oil for deep frying

Chill the chocolate bar by keeping it in the fridge, but don’t freeze it.

Mix the flours and baking soda together.

Add milk or beer until you get a batter with the consistency of thin cream.

Heat the oil until a small bit of the batter browns when dropped in for a few seconds. Don’t allow the oil to smoke.

Take the chilled chocolate bar and coat completely in batter. Carefully lower into hot oil and fry until golden brown.

Leftovers-Stuffed Cabbage

This recipe works with everything but fish. It’s proven a great way to use leftover buffalo and venison, and fillings can be set to your likeness. Play with the meat and rice ratio, add some spices or even some fine chopped veggies. You can really get your imagination going on this one!

Boil cabbage whole for ten minutes. Let it cool and boil the rice. Mix chopped meat, rice, and salt and pepper.

Separate the cabbage leaves; put about three tablespoons of the meat and rice in the leaves, roll up and tie together with string.

You can gently fry until golden brown or boil in a bit of water for half an hour to 45 minutes. Make brown gravy and pour over.

Simple Battered Frog Legs

Salt the frog legs to taste then dip them in a batter made of fine cracker crumbs and beaten eggs. The cracker type and cracker/egg ration will be a matter of your preference and taste.

Use sweet butter, melted, to fry them until they’re a nice golden brown.

You can serve with extra butter, lemon juice, or as you like. However, the batter should retain the juiceyness of the legs as is.

Homemade Ranch Dressing Mix #1

2 tsp. instant minced onion
1/2 tsp. salt
1/8 tsp. garlic powder
1 Tbsp. parsley flakes

Mix in a small bowl and store in an airtight container or zip baggie for up to 6 months for best freshness.

To Use:

Combine one measure of mix ( about 2 Tbsp ) to 1 cup mayonnaise and 1 cup sour cream, well shaken and blended.

Use 1 cup buttermilk in place of sour cream for buttermilk ranch.

All-Purpose Cajun Spice Seasoning Mix #2

1 box salt
1 1/2 ounces black pepper
2 ounces ground red pepper
1 ounce garlic powder
1 ounce bottle chili powder
1 ounce accent
Mix all ingredients together. Store in tightly closed jars in cool place.

Chocolate Chip Fudge Brownie Mix

2 cups sugar
1/2 cup cocoa
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all the ingredients together and store in an air-tight container.

For Use:

1 cup butter, softened

4 eggs

1 package of the Mix

Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of
an electric mixer, cream the butter. Add the eggs, one at a time, beating well
after each addition. Add the brownie mix and continue to beat the mixture
until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50

Apple Spice Maple Jam

3 quart apples, fine chopped – About 6 pounds
5 – 6 cups sugar
1 cup maple syrup
1 teaspoon cinnamon
1/2 teaspoon allspice
1/2 teaspoon nutmeg
1/4 teaspoon cloves

1. Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point.

2. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

Will give 8 half pints.

Zippy Cranberry Preserves – Made With Apples

2 medium apples
3 cup sugar
3/4 cup water
4 1/2 cup cranberries
1 tablespoon grated lemon peel

1. Peel, core and coarsely dice apples. Heat sugar and water in heavy large saucepan over low heat, swirling pan occasionally, until sugar dissolves. Add cranberries, apples and lemon peel. Bring to boil.

2. Reduce heat to medium and cook until consistency of thick jam, stirring frequently, about 20 minutes. Stir in cassis to taste. Cool completely before serving.

Will keep in the fridge for up to 1 month.

Slow Simmer Garlic Chicken

1 medium chicken, skinned and quartered – do not use wings

1 1/2 cups sliced carrots

2 cloves garlic, minced

black pepper to taste

1/2 tsp thyme, crushed

2 cups water

1 1/2 cups green peas, fresh as possible

1. In a deep pan or dutch oven brown chicken parts with butter or vegetable spray.

2. Add garlic, onions and spices.

3. Cover the chicken with water then cover pot and bring to a boil. Lower heat and simmer 2 1/2 – 3 hours.

4. Add carrots and peas, recover and bring to a boil.

5. Lower heat and simmer for an additional 20-30 minutes.

Clam Chowder From Scratch

You can use canned clams for this as well, but make sure they’re good quality and watch the salt.

4 cups razor or butter clams, ground or chopped ( about 6 pounds in shell or 2 pounds chopped)

6 medium potatoes, diced with peel left on

1 small onion, chopped

2 cups skim milk

1/4 tsp salt

1/8 tsp pepper

1. Clean clams and make sure grit and sand are gone. Stam gently until tender.

2. Drain clams and chop or grind, saving the juice for later.

3. Boil potatoes and onion in 1 quart water.

4. When potatoes are tender add clams and clam juice and turn off heat. Let stand for 10 minutes.

5. Add milk, salt and pepper. Simmer gently over very low heat until preferred doneness.

Parmesan Potatos #1

1 medium onion, chopped

6 tbsp butter

3 cups half and half

24 oz frozen hash brown potatoes

2/3 cups Parmesan cheese, grated

2 tbsp melted butter

1. Saute chopped onion in butter then add half and half. Hat almost to boiling and stir in hash brown potatoes. Heat until mixture thickens slightly.

2. Season with salt and pepper to taste. Pour in to greated 9 x 14 inch baking dish. Sprinkle cheese on top and top with remaining melted butter.

3. Bake at 325 degrees for 1 hour until browned to taste.

1 2 3 Refrigerator Rolls

1 cup warm water

1pkg active dry yeast

1 cup lukewarm milk

1/2 cup sugar

1/2 cup shortening, melted

2 tsp salt

1 unbeaten egg white

6 cups sifted flour

1. Dissolve years in water; add milk, sugar, shortening, egg white and salt. Stir until dissolved.

2. Beat in flour. mix with hands until smooth and cover with a damp cloth. Put in fridge for about 2 hours before baking time.

3. Cut off amount needed and shape into rolls and place on greased baking sheet.

4. Brush tops with melted butter and let rise until fluffed, about 1 1/2 to 2 hours.

5. Bake for 10 minutes at 450 degrees.

This dough will kep for a week in the fridge, so go ahead and make it a day in advance or even two.

One Bowl Chocolate Cake

For the shortening I suggest Crisco. For some reason it gives a lighter and richer texture than other brands I’ve tried so far.

2 cups flour

1 1/2 cups sugar

1 tsp baking powder

1 1/2 tsp soda

1 1/2 tsp vanilla

1/2 cup cocoa

3/4 cup shortening

3 eggs

1 1/2 – 2 cups milk

Mix all in one big bowl adding eggs and milk last.Bake at 350 degrees for about 30 – 40 minutes.

Orange Cream Yogurt Popsicles

1 quart plain yogurt

1 large can frozen orange juice, undiluted

vanilla to taste

Add ingredients at one time in to a blender and blende well. Put mix in to paper cups and freeze for an hour or two until semi-frozen. Insert wooden depressors or sticks for handles while still somewhat mushy and freeze overnight until set.

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