1/4 Lb. Ground Beef
2 Tablespoons Chopped Onion
1 Garlic Clove, minced
1 (16 oz.) Can Crushed Tomatoes
1/2 teaspoon Salt
1/2 teaspoon Dried Oregano
Dash Cayenne Pepper (optional)
1 1/3 C. Small-Curd Cottage Cheese, drained
1/4 C. Grated Parmesan Cheese
1 Egg, lightly beaten
1 Tablespoon Minced Fresh Parsley
1/ teaspoon Onion Powder
6 Lasagna Noodles, Cooked & Drained
1/2 C. Shredded Mozzarella Cheese
In a skillet, cook the beef, onion & garlic until the meat is no longer pink; drain. Add the tomatoes, salt, oregano and cayenne; simmer for 10 minutes. Spoon half of the meat sauce into a greased 9 inch square baking dish, combine cottage cheese, parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover & bake at 375 degrees for 30-35 minutes, or until heated through. Let stand 10 minutes before serving.
Thursday, July 30, 2009
Wednesday, July 29, 2009
Chewy Brownie Cookies
2/3 C. Shortening
1 1/2 C. Brown Sugar
1 Tablespoon Water
1 teaspoon Vanilla
2 Eggs
1 1/2 C. All-Purpose Flour
1/3 C. Unsweetened Baking Cocoa
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
2 C. Chocolate Chips
Heat oven to 375 degrees. Combine the shortening, brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed with an electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt; misx into creamed mixture at low sped until just blended. Stir in chocolate chips. Drop rounded measuring tablespoonfuls onto ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 7-9 minutes or until cookies are set. Cookies will appear soft and moist ( do not overbake!!!) . Cool on a baking sheet for 2 minutes. Place sheets of foil on counter top. Remove cookies to foil and cool completely. Makes about 3 dozen cookies.
1 1/2 C. Brown Sugar
1 Tablespoon Water
1 teaspoon Vanilla
2 Eggs
1 1/2 C. All-Purpose Flour
1/3 C. Unsweetened Baking Cocoa
1/4 teaspoon Baking Soda
1/2 teaspoon Salt
2 C. Chocolate Chips
Heat oven to 375 degrees. Combine the shortening, brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed with an electric mixer until well blended. Beat eggs into creamed mixture. Combine flour, cocoa, baking soda and salt; misx into creamed mixture at low sped until just blended. Stir in chocolate chips. Drop rounded measuring tablespoonfuls onto ungreased baking sheet. Bake one baking sheet at a time at 375 degrees for 7-9 minutes or until cookies are set. Cookies will appear soft and moist ( do not overbake!!!) . Cool on a baking sheet for 2 minutes. Place sheets of foil on counter top. Remove cookies to foil and cool completely. Makes about 3 dozen cookies.
Marinated Chicken Wings
1/2 C. Soy Sauce
1/4 C. White Vinegar
2 Tablespoons Brown Sugar
Dash of Ginger
Garlic Powder, to taste
2 Lbs. Chicken Wings
Marinate overnight in a large pan or bowl with a cover. Cut chicken wings at the joints; throw away the tips. Cook at 350 degrees for 1 hour on lightly greased cookie sheet with sides. Turn over after 1/2 hour. For approximately 2 lbs or less of wings, triple the recipe if using 3/4 lbs of wings.
1/4 C. White Vinegar
2 Tablespoons Brown Sugar
Dash of Ginger
Garlic Powder, to taste
2 Lbs. Chicken Wings
Marinate overnight in a large pan or bowl with a cover. Cut chicken wings at the joints; throw away the tips. Cook at 350 degrees for 1 hour on lightly greased cookie sheet with sides. Turn over after 1/2 hour. For approximately 2 lbs or less of wings, triple the recipe if using 3/4 lbs of wings.
Pizza Snacks
1 Lb. Cream Cheese
1 Lb. Pork Sausage (med. or hot)
1 Lb. Velveeta Cheese, cubed
1/2 teaspoon Garlic Powder
1 teaspoon Oregano
1 teaspoon Worcestershire Sauce
2 Loaves Party Rye
Brown meat. Drain off fat; put back in pan and add cheese and seasonings, mix well. Cool. Spread on party rye. If you make ahead, spread on cookie sheet and freeze. When frozen, put in freezer package then small container. When ready to use, bake at 500 degrees until brown. Makes about 50 or so.
1 Lb. Pork Sausage (med. or hot)
1 Lb. Velveeta Cheese, cubed
1/2 teaspoon Garlic Powder
1 teaspoon Oregano
1 teaspoon Worcestershire Sauce
2 Loaves Party Rye
Brown meat. Drain off fat; put back in pan and add cheese and seasonings, mix well. Cool. Spread on party rye. If you make ahead, spread on cookie sheet and freeze. When frozen, put in freezer package then small container. When ready to use, bake at 500 degrees until brown. Makes about 50 or so.
Easy Parmesan Puffs
Mayonnaise
Parmesan Cheese, grated
Chopped onion (optional)
Sliced Bread
Paprika
Mix equal parts of mayo and grated parmesan; add chopped onion or onion flakes and set aside. Trim crusts from bread slices and cut slices into triangles or cut bread into designs with cookie cutters. Spread parmesan mixture liberally onto the bread. Sprinkle some more onion flakes and a dash of paprika on top of each. Broil approximately 6 minutes. Mixture will puff slightly when ready to serve.
Parmesan Cheese, grated
Chopped onion (optional)
Sliced Bread
Paprika
Mix equal parts of mayo and grated parmesan; add chopped onion or onion flakes and set aside. Trim crusts from bread slices and cut slices into triangles or cut bread into designs with cookie cutters. Spread parmesan mixture liberally onto the bread. Sprinkle some more onion flakes and a dash of paprika on top of each. Broil approximately 6 minutes. Mixture will puff slightly when ready to serve.
Quesadillas
2 C. Shredded, Cooked Chicken
1 Pkg. Taco Seasoning
3/4 C. Water
1 Can Refried Beans
1 C. Shredded Monterey Jack Cheese
1/4 C. Onion
4 Flour Tortillas
4 Tablespoons Oil
In a skillet, mix chicken, seasoning, and water; boil. Turn to lower heat and simmer for 15 minutes. Stir in beans. On 1/2 side of the tortilla, spread 1/4 of the mixture. Fold in 1/2. In a skillet, heat 1 tablespoon of oil. Quickly fry folded tortillas on each side. Cut each in quarters, serve with salsa, sour cream and or guacamole, if desired.
1 Pkg. Taco Seasoning
3/4 C. Water
1 Can Refried Beans
1 C. Shredded Monterey Jack Cheese
1/4 C. Onion
4 Flour Tortillas
4 Tablespoons Oil
In a skillet, mix chicken, seasoning, and water; boil. Turn to lower heat and simmer for 15 minutes. Stir in beans. On 1/2 side of the tortilla, spread 1/4 of the mixture. Fold in 1/2. In a skillet, heat 1 tablespoon of oil. Quickly fry folded tortillas on each side. Cut each in quarters, serve with salsa, sour cream and or guacamole, if desired.
Million Dollar Fudge
4 1/2 C. Sugar
1 (13 oz.) Can canned milk
1/4 teaspoon Salt
12 Oz. Chocolate Chips
12 oz. Chocolate Bar (Hershey's)
1 pt. Marshmallow Cream
2 C. Nuts
4 Tablespoons Margarine
1 teaspoon Vanilla
Stir sugar and milk in pan. Boil for 6 minutes. Stir in remaining ingredients until melted. Pour into greased dish to cool and cut into bars.
1 (13 oz.) Can canned milk
1/4 teaspoon Salt
12 Oz. Chocolate Chips
12 oz. Chocolate Bar (Hershey's)
1 pt. Marshmallow Cream
2 C. Nuts
4 Tablespoons Margarine
1 teaspoon Vanilla
Stir sugar and milk in pan. Boil for 6 minutes. Stir in remaining ingredients until melted. Pour into greased dish to cool and cut into bars.
Monster Cookies
12 Eggs
4 C. Sugar
1 Tablespoon Corn Syrup
1 Lb Butter
18 C. Oats
1 Lb M & M's
2 C. Chopped Nuts
2 Lbs Brown Sugar
1 Tablespoon Vanilla
8 teaspoons Baking Soda
3 Lbs. Peanut Butter
1 Lb Chocolate Chips
Cream eggs, sugar, corn syrup, butter and vanilla, mix well. Add oats, soda, M & M's, chocolate chips, peanut butter and peanut butter chips. Mix together. Drop by spoonful onto cookie sheet. Bake at 350 degrees for 10-12 minutes.
Makes about 18 dozen.
4 C. Sugar
1 Tablespoon Corn Syrup
1 Lb Butter
18 C. Oats
1 Lb M & M's
2 C. Chopped Nuts
2 Lbs Brown Sugar
1 Tablespoon Vanilla
8 teaspoons Baking Soda
3 Lbs. Peanut Butter
1 Lb Chocolate Chips
Cream eggs, sugar, corn syrup, butter and vanilla, mix well. Add oats, soda, M & M's, chocolate chips, peanut butter and peanut butter chips. Mix together. Drop by spoonful onto cookie sheet. Bake at 350 degrees for 10-12 minutes.
Makes about 18 dozen.
Sopapillas
Measure 2 C. Flour, add 2 teaspoons baking powder and 1 teaspoon of salt. Mix 1 egg with 2/3 C. water and add to dry ingredients. Knead dough for 1 minutes. Roll on a slightly floured board until 1/4 inch thick. Cut into triangles and drop into deep hot fat. Brown slightly on both sides. Serve hot. Good served with honey drizzled over and powdered sugar.
Holly Wreaths
Serves 13
4 1/2 C. Corn Flakes
40 Large Marshmallows
1 Stick Margarine or Butter
Green Food Coloring
1 teaspoon Vanilla
Melt the butter, food coloring, marshmallows and vanilla. Add corn flakes; stir well. Drop by teaspoon onto waxed paper. Put 4 redhots on top right away.
4 1/2 C. Corn Flakes
40 Large Marshmallows
1 Stick Margarine or Butter
Green Food Coloring
1 teaspoon Vanilla
Melt the butter, food coloring, marshmallows and vanilla. Add corn flakes; stir well. Drop by teaspoon onto waxed paper. Put 4 redhots on top right away.
Orange Julius
1 (6 oz) Can Frozen Orange Juice
1 C. Milk
1 teaspoon Vanilla
Ice Cubes
1 C. Water
1 Egg, optional
1/4 C. Sugar.
Blend all ingredients together in a blender. Serve while foamy and slushy.
1 C. Milk
1 teaspoon Vanilla
Ice Cubes
1 C. Water
1 Egg, optional
1/4 C. Sugar.
Blend all ingredients together in a blender. Serve while foamy and slushy.
Lime Jello Salad
2 Small Pkg. Lime Jell-o
2 C. Hot Water
2 C. Pineapple Juice, use cold water to make 2 C.
1 Can Crushed Pineapple, drained
1/4 Lb Miniature Marshmallows
1 (8oz) Cream Cheese
1 (8 oz) Cottage Cheese
2-3 C. Cool Whip
Prepare Jell-O as directed on the package. Use juice from crushed pineapple and cold water to make 2 cups. Put in refrigerater to set. In a double boiler, melt the marshmallows. Stir until dissolved. Stir in cream cheese, cottage cheese and pineapple. Remove jell-o from refrigerator; it should be almost set. Stir in marshmallows, cheese-pineapple mixture and Cool Whip. Return to fridge and finish set.
2 C. Hot Water
2 C. Pineapple Juice, use cold water to make 2 C.
1 Can Crushed Pineapple, drained
1/4 Lb Miniature Marshmallows
1 (8oz) Cream Cheese
1 (8 oz) Cottage Cheese
2-3 C. Cool Whip
Prepare Jell-O as directed on the package. Use juice from crushed pineapple and cold water to make 2 cups. Put in refrigerater to set. In a double boiler, melt the marshmallows. Stir until dissolved. Stir in cream cheese, cottage cheese and pineapple. Remove jell-o from refrigerator; it should be almost set. Stir in marshmallows, cheese-pineapple mixture and Cool Whip. Return to fridge and finish set.
Buttercream Icing
1/2 C. Solid Vegetable Shortening
1/2 C. Butter or Margarine
1 teaspoon CLEAR Vanilla Extract
4 C. Sifted Powdered Sugar
2 Tablespoons Milk
Cream the butter & shortening with an electric mixer. Add the clear vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrap the sides and bottom of the bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium spead until light and fluffy.
1/2 C. Butter or Margarine
1 teaspoon CLEAR Vanilla Extract
4 C. Sifted Powdered Sugar
2 Tablespoons Milk
Cream the butter & shortening with an electric mixer. Add the clear vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrap the sides and bottom of the bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium spead until light and fluffy.
Taco Pasta Salad
2 C. Uncooked Spiral Pasta
1 Lb. Ground Beef
1 (1.25 oz) Package Taco Seasoning
3 C. Shredded Lettuce
2 C. Halved Cherry Tomatoes
1 C. Shredded Cheddar Cheese
1/2 C. Chopped Onion
1/2 C. Chopped Green Pepper
1/2 C. Catalina Salad Dressing
Tortilla Chips
Cook the pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
Drain the pasta and rinse in cold water; stir into meat mexture. Add the lettuce, tomatoes, cheese, onion, peppers and dressing; toss to coat. Serve with tortilla chips.
1 Lb. Ground Beef
1 (1.25 oz) Package Taco Seasoning
3 C. Shredded Lettuce
2 C. Halved Cherry Tomatoes
1 C. Shredded Cheddar Cheese
1/2 C. Chopped Onion
1/2 C. Chopped Green Pepper
1/2 C. Catalina Salad Dressing
Tortilla Chips
Cook the pasta according to package directions. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
Drain the pasta and rinse in cold water; stir into meat mexture. Add the lettuce, tomatoes, cheese, onion, peppers and dressing; toss to coat. Serve with tortilla chips.
Tater Tot Taco Salad
2 C. Frozen Miniature Tater Tots
1/2 Lb. Ground Beef
2 Tablespoons Taco Seasoning
1/2 C. Shredded Cheddar Cheese
1/4 C. Sliced Ripe or Stuffed Olives (optional)
1/2 C. Shredded Lettuce
2 Tablespoons Taco Sauce
1/4 C. Sour Cream
Bake tater tots according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Divide tater tots between two serving plates or bowls. Top with taco mixture, cheese, olives, lettuce, taco sauce and sour cream.
1/2 Lb. Ground Beef
2 Tablespoons Taco Seasoning
1/2 C. Shredded Cheddar Cheese
1/4 C. Sliced Ripe or Stuffed Olives (optional)
1/2 C. Shredded Lettuce
2 Tablespoons Taco Sauce
1/4 C. Sour Cream
Bake tater tots according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning. Divide tater tots between two serving plates or bowls. Top with taco mixture, cheese, olives, lettuce, taco sauce and sour cream.
Mashed Potato Soup
1 Tablespoon Chopped Onion
1 Tablespoon Butter or Margarine
2 C. Milk
1 1/2 C. Prepared Mashed Potatoes
1/2 teaspoon Salt
1/9 teaspoon Celery Salt
1/8 teaspoon Pepper
1 Tablespoon Minced fresh or dried chives
In a saucepan, saute the onion in butter until tender. Add milk, potatoes, salt & celery salt if desired and add pepper; heat through. Garnish with chives (and sour cream)
1 Tablespoon Butter or Margarine
2 C. Milk
1 1/2 C. Prepared Mashed Potatoes
1/2 teaspoon Salt
1/9 teaspoon Celery Salt
1/8 teaspoon Pepper
1 Tablespoon Minced fresh or dried chives
In a saucepan, saute the onion in butter until tender. Add milk, potatoes, salt & celery salt if desired and add pepper; heat through. Garnish with chives (and sour cream)
Stuffed Tomato Basil Chicken
4 6(oz) Boneless, Skinless Chicken Breasts
1/2 (12 oz) bottle Garlic & Herb Marinade
16 Fresh Basil Leaves
1 Large Tomato, thinly sliced
4 Slices Provolone Cheese
12 Slices Bacon
1/4 C. Freshley Grated Parmesan Cheese
1. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes. Place chicken & marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
2. Preheat oven to 500 degrees.
3. Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breasts. Top each with 2 or 3 tomato slices and 1 slice of provolone cheese, and fold over top half of chicken breast (if necessary, fasten with toothpicks. Wrap 3 slices of bacon around each chicken breast.
4. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven and sprinkle with parmesan. Return to oven, and cook until cheese is melted, about 2-3 minutes.
1/2 (12 oz) bottle Garlic & Herb Marinade
16 Fresh Basil Leaves
1 Large Tomato, thinly sliced
4 Slices Provolone Cheese
12 Slices Bacon
1/4 C. Freshley Grated Parmesan Cheese
1. Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes. Place chicken & marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
2. Preheat oven to 500 degrees.
3. Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breasts. Top each with 2 or 3 tomato slices and 1 slice of provolone cheese, and fold over top half of chicken breast (if necessary, fasten with toothpicks. Wrap 3 slices of bacon around each chicken breast.
4. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven and sprinkle with parmesan. Return to oven, and cook until cheese is melted, about 2-3 minutes.
Strawberry Jell-O Dessert
20 Graham Crackers, Crushed finely
1/4 C. Sugar
1/4 C. Melted Margarine
Mix together.
1 Large Pkg. Strawberry Jell-o (dissolve in 1 1/2 C. Hot Water & 1 1/2 C. Cold Water.
1 Pkg. Frozen Strawberries
1 1 /2 C. Chopped Nuts
Add Nuts & berries to the jell-o.
Take 1/2 C. Milk & 1/2 Lb Marhsmallows; heat & stir until dissolved, cool. Add 1 1/2 -2 C. Whipped Cream.
Line a pan with the crumbs mixture. Put a think layer of the 1/2 marshmallow mixture on top. Put all the strawberry jell-o on top of the marshmallow mixture. Put the remaining marshmallow mixture and sprinkle extra crumbs on top. Chill in the refrigerator until serving.
1/4 C. Sugar
1/4 C. Melted Margarine
Mix together.
1 Large Pkg. Strawberry Jell-o (dissolve in 1 1/2 C. Hot Water & 1 1/2 C. Cold Water.
1 Pkg. Frozen Strawberries
1 1 /2 C. Chopped Nuts
Add Nuts & berries to the jell-o.
Take 1/2 C. Milk & 1/2 Lb Marhsmallows; heat & stir until dissolved, cool. Add 1 1/2 -2 C. Whipped Cream.
Line a pan with the crumbs mixture. Put a think layer of the 1/2 marshmallow mixture on top. Put all the strawberry jell-o on top of the marshmallow mixture. Put the remaining marshmallow mixture and sprinkle extra crumbs on top. Chill in the refrigerator until serving.
Chocolate Dessert Waffles
1/4 C. Butter or Margarine; softened
1 C. Sugar
2 Eggs
2 Squares Un-sweetened chocolate, melted & cooled
1 teaspoon Vanilla Extract
1 1/2 C. All-purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 C. Milk
Whipped Cream
Fresh Fruit
Ice Cream
In a mixing bowl, cream the butter & sugar together. Add eggs, one at a time, beating well after each addition. Stir in chocolate & vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with the milk. Preheat the waffle iron; fill & bake according to the manufacturer's directions. Serve the waffles with the whipped cream, fruit or ice cream.
1 C. Sugar
2 Eggs
2 Squares Un-sweetened chocolate, melted & cooled
1 teaspoon Vanilla Extract
1 1/2 C. All-purpose Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 C. Milk
Whipped Cream
Fresh Fruit
Ice Cream
In a mixing bowl, cream the butter & sugar together. Add eggs, one at a time, beating well after each addition. Stir in chocolate & vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with the milk. Preheat the waffle iron; fill & bake according to the manufacturer's directions. Serve the waffles with the whipped cream, fruit or ice cream.
Aunt Donna's Hot Rolls
7 C. Flour
10 Tablespoons Sugar
10 Tablespoons Oil
2 teaspoons Salt
2 C. Milk
2 Tablespoons Yeast (dissove in 2/3 C. Warm Water)
2 Eggs, Beaten
Scald the milk; add sugar & oil. Cool to luke-warm. Add 2 C. Flour; stir well. Add yeast, salt, egg and stir well. Add 5 cups flour, stir after each cup is added. Mix well (knead some, but don't add extr flour, only enough to keep from sticking.) Let rise till doubled. Punch, make into small balls and put in 3 each section of a muffin tin.
Melt margarine (1/2 cube) and pour approx 1 teaspoon on each. Let rise in pan. Bake at 400 degrees for 10-15 minutes. You can spray muffin tin with pam or you can grease it with shortening.
Makes 2 dozen rolls or 1 dozen cinnamon rolls.
10 Tablespoons Sugar
10 Tablespoons Oil
2 teaspoons Salt
2 C. Milk
2 Tablespoons Yeast (dissove in 2/3 C. Warm Water)
2 Eggs, Beaten
Scald the milk; add sugar & oil. Cool to luke-warm. Add 2 C. Flour; stir well. Add yeast, salt, egg and stir well. Add 5 cups flour, stir after each cup is added. Mix well (knead some, but don't add extr flour, only enough to keep from sticking.) Let rise till doubled. Punch, make into small balls and put in 3 each section of a muffin tin.
Melt margarine (1/2 cube) and pour approx 1 teaspoon on each. Let rise in pan. Bake at 400 degrees for 10-15 minutes. You can spray muffin tin with pam or you can grease it with shortening.
Makes 2 dozen rolls or 1 dozen cinnamon rolls.
Taco Salad
3/4 Lb. Hamburger Meat
1 Can Ranch Style Beans
A few Sprinkes of Onion Salt
1 Pkg. Taco Seasoning
1/2 C. Cheese
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/3 Head of Lettuce
1 Bag of Corn or TOrtilla chips
In a skillet, brown the hamburger. Add onion, salt & pepper; drain grease and add beans; stir. Grate cheese, dice tomatoes, shred lettuce. Simmer 7-10 minutes. Serve on chips; garnish with cheese, lettuce & tomatoes.
1 Can Ranch Style Beans
A few Sprinkes of Onion Salt
1 Pkg. Taco Seasoning
1/2 C. Cheese
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/3 Head of Lettuce
1 Bag of Corn or TOrtilla chips
In a skillet, brown the hamburger. Add onion, salt & pepper; drain grease and add beans; stir. Grate cheese, dice tomatoes, shred lettuce. Simmer 7-10 minutes. Serve on chips; garnish with cheese, lettuce & tomatoes.
Yummy Party Punch
4 Fruit Punch Kool-Aid packets
2 Orange Kool-Aid Packets
2 Small Containers Frozen Lemonade
Water
1 Large Can Pineapple Juice
8-9 C. Sugar
1 Container Frozen Strawberries
Makes it really good to freeze partially or freeze and let thaw some.
To add bubbles, add some sprite to it.
2 Orange Kool-Aid Packets
2 Small Containers Frozen Lemonade
Water
1 Large Can Pineapple Juice
8-9 C. Sugar
1 Container Frozen Strawberries
Makes it really good to freeze partially or freeze and let thaw some.
To add bubbles, add some sprite to it.
Texas Sheet Cake
2 C. Flour
2 C. Sugar
2 Cubes Butter or Margarine
3 Tablespoons Cocoa
1 C. Water
2 Eggs
1 teaspoon Baking Soda
1/2 C. Evaporated Milk
Mix sugar & flour; set aside. Mix margarine, cocoa & water; bring to a boil. Mix everything together. Pour into a floured pan. Bake at 350 degrees for 3-40 minutes. Frost while still warm, not hot.
Texas Sheet Cake Frosting
3 Tablespoons Cocoa
1 Cube of Butter or Margarine
6 Tablespoons Evaporated Milk
1 Lb. Powdered Sugar
1 C. Walnuts or Pecans
1 teaspoon Vanilla
Place Cocoa, butter & milk in a saucepan; bring to a boil... add powdered sugar, nuts & vanilla; mix until creamy and frost the cake.
Faster way to have the cake is to make a chocolate cake from the box.
2 C. Sugar
2 Cubes Butter or Margarine
3 Tablespoons Cocoa
1 C. Water
2 Eggs
1 teaspoon Baking Soda
1/2 C. Evaporated Milk
Mix sugar & flour; set aside. Mix margarine, cocoa & water; bring to a boil. Mix everything together. Pour into a floured pan. Bake at 350 degrees for 3-40 minutes. Frost while still warm, not hot.
Texas Sheet Cake Frosting
3 Tablespoons Cocoa
1 Cube of Butter or Margarine
6 Tablespoons Evaporated Milk
1 Lb. Powdered Sugar
1 C. Walnuts or Pecans
1 teaspoon Vanilla
Place Cocoa, butter & milk in a saucepan; bring to a boil... add powdered sugar, nuts & vanilla; mix until creamy and frost the cake.
Faster way to have the cake is to make a chocolate cake from the box.
Caramels
2 C. Sugar
2 C. Corn Syrup
1/8 teaspoon Salt
1/2 C. Margarine
1 (4 1/2 oz) can of Evaporated Milk
Mix together salt, corn syurup, margarine & sugar. Cook over low heat, stirring constantly until the mixture is clear. Gradually add the evaporated milk. Cook slowly until the mixture reaches a firm ball stage (244 degrees). Stop stirring; cool 2 minutes and pour into buttered 8 inch pan. When caramels are firm (3 hrs), turn onto curring board and cut into squares.
2 C. Corn Syrup
1/8 teaspoon Salt
1/2 C. Margarine
1 (4 1/2 oz) can of Evaporated Milk
Mix together salt, corn syurup, margarine & sugar. Cook over low heat, stirring constantly until the mixture is clear. Gradually add the evaporated milk. Cook slowly until the mixture reaches a firm ball stage (244 degrees). Stop stirring; cool 2 minutes and pour into buttered 8 inch pan. When caramels are firm (3 hrs), turn onto curring board and cut into squares.
Yummy Potatoes
6 Medium Potatoes
1/4 C. Butter
1 Can Cream of Chicken Soup
1 C. Sour Cream
1/3 C. Chopped Onion
1/2 C. Shredded Cheese
2 Tablespoons Butter
Crushed Corn Flakes
Cook the potatoes in a jacket; cool slightly and peel. Grate the potatoes into a baking dish. Melt 1/4 C. of butter. Add the butter, sour cream, chopped onion & shredded cheese in a bowl & stir. Pour this mixture over the potatoes & mix it through lightly. Top with 2 Tablespoons of butter & 2 cups of crushed corn flakes. Bake at 375 degrees for 20 minutes.
1/4 C. Butter
1 Can Cream of Chicken Soup
1 C. Sour Cream
1/3 C. Chopped Onion
1/2 C. Shredded Cheese
2 Tablespoons Butter
Crushed Corn Flakes
Cook the potatoes in a jacket; cool slightly and peel. Grate the potatoes into a baking dish. Melt 1/4 C. of butter. Add the butter, sour cream, chopped onion & shredded cheese in a bowl & stir. Pour this mixture over the potatoes & mix it through lightly. Top with 2 Tablespoons of butter & 2 cups of crushed corn flakes. Bake at 375 degrees for 20 minutes.
Homemade Waffles
1 3/4 C. Flour
1 Tablespoon Baking Powder
1/4 teaspoon Salt
2 Eggs, separated
1/2 C. Oil
1/3 C. Milk
Mix the dry ingredients together. Beat the egg whites until almost to a meringue stage. Mix wet ingredients together. Combine wet & dry ingredients together. Fold in egg whites. Spoon into waffle iron and cook according to preference of readiness.
Also a good thing to add to the batter is a tablespoon of vanilla.
1 Tablespoon Baking Powder
1/4 teaspoon Salt
2 Eggs, separated
1/2 C. Oil
1/3 C. Milk
Mix the dry ingredients together. Beat the egg whites until almost to a meringue stage. Mix wet ingredients together. Combine wet & dry ingredients together. Fold in egg whites. Spoon into waffle iron and cook according to preference of readiness.
Also a good thing to add to the batter is a tablespoon of vanilla.
Marshmallow Treats
1/4 C. Butter
6 C. Rice Krispies Cereal
40 Regular Marshmallows
Melt the butter in a large pan; add marshmallows and stir over low heat; constantly until melted. Pour over cereal in a large bowl. Press evenly into buttered 13x9 inch pan. Cut into swuares. Let cool & serve.
6 C. Rice Krispies Cereal
40 Regular Marshmallows
Melt the butter in a large pan; add marshmallows and stir over low heat; constantly until melted. Pour over cereal in a large bowl. Press evenly into buttered 13x9 inch pan. Cut into swuares. Let cool & serve.
My Easy Yummy Fried Chicken
Boneless Skinless Chicken Breasts
All-Purpose Flour
Salt
Dired Cilantro
Dried Parsley
Garlic Powder
Cumin Powder
Shortening
Mix flour and all of the seasonings together. Dip chicken into flour mixture & place into melted & hot shortening. Cover with lid of the pan and let fry on both sides until all done.
All-Purpose Flour
Salt
Dired Cilantro
Dried Parsley
Garlic Powder
Cumin Powder
Shortening
Mix flour and all of the seasonings together. Dip chicken into flour mixture & place into melted & hot shortening. Cover with lid of the pan and let fry on both sides until all done.
Spanish Noodles
1 1/2 Lb Lean Ground Beef
1/2 C. Oil
1 Lg. Onion
1 Lg. Bell Pepper
4-5 Tablespoons Worcestershire Sauce
1 Can Tomato Soup
1 Can (8-oz) Tomato Sauce
Corn
Olives (optional)
1 teaspoons El Pato sauce
Simmer for 30 minutes. Cook 16 oz broad noodles. Combine with meat mixture; cover with cheese. Bake for 30 minutes at 350 degrees.
1/2 C. Oil
1 Lg. Onion
1 Lg. Bell Pepper
4-5 Tablespoons Worcestershire Sauce
1 Can Tomato Soup
1 Can (8-oz) Tomato Sauce
Corn
Olives (optional)
1 teaspoons El Pato sauce
Simmer for 30 minutes. Cook 16 oz broad noodles. Combine with meat mixture; cover with cheese. Bake for 30 minutes at 350 degrees.
Spaghetti & Meatballs
Meatballs: 1 Lb Hamburger
1/2 C. Toasted Bread Crumbs
1 Tablespoon Minced Onion
1/2 teaspoon Pepper
1 teaspoon Salt
2 Tablespoons Worcestershire Sauce
1 Egg
Finely chop onion and preheat the oven to 400 degrees. In a mixing bo9wl, combine all ingredients with a wet hand. Shape into 1/2 inch balls or bigger. In an un-greased pan, cook the metballs for 20-25 minutes.
Sauce:
1 Jar Spaghetti Sauce
3 Cans Tomato Sauce
Dried Cilantro
Dried Parsley
Dried Oregano
Spaghetti Season Packet (a few sprinkles)
Italian Seasonings
Simmer together for 15 minutes.
Noodles:
1 Pkg. Spaghetti noodles
1 teaspoon Salt
1 Tablespoon Olive Oil
Fill a dutch oven or large sauce pan 2/3 full of water; bring to a boil. When boiling, stir in spaghetti, salt & oil. Boil until tender, stirring and then drain. Serve sauce and meatballs over the noodles. Garnish with Parmesan Cheese.
1/2 C. Toasted Bread Crumbs
1 Tablespoon Minced Onion
1/2 teaspoon Pepper
1 teaspoon Salt
2 Tablespoons Worcestershire Sauce
1 Egg
Finely chop onion and preheat the oven to 400 degrees. In a mixing bo9wl, combine all ingredients with a wet hand. Shape into 1/2 inch balls or bigger. In an un-greased pan, cook the metballs for 20-25 minutes.
Sauce:
1 Jar Spaghetti Sauce
3 Cans Tomato Sauce
Dried Cilantro
Dried Parsley
Dried Oregano
Spaghetti Season Packet (a few sprinkles)
Italian Seasonings
Simmer together for 15 minutes.
Noodles:
1 Pkg. Spaghetti noodles
1 teaspoon Salt
1 Tablespoon Olive Oil
Fill a dutch oven or large sauce pan 2/3 full of water; bring to a boil. When boiling, stir in spaghetti, salt & oil. Boil until tender, stirring and then drain. Serve sauce and meatballs over the noodles. Garnish with Parmesan Cheese.
Tuesday, July 28, 2009
Hot Rolls
Hot Rolls
7 1/4 C. Warm Water
1 C. Sugar
1/3 C. Dry Yeast
6 Lbs Four
1 C. Dry Milk
1/2 C. & 2 Tablespoons Oil
2 1/2 Tablespoons Salt
Mix all of the dry ingredients; add water & oil. Mix to make a soft dough; until dough leaves the side of the bowl. Mix 8-10 minutes. Make into rolls. Let rise & bake in a 450-375 degree oven for about 25 minutes. Brush with oil or melted butter, when hot.
Let cool.
7 1/4 C. Warm Water
1 C. Sugar
1/3 C. Dry Yeast
6 Lbs Four
1 C. Dry Milk
1/2 C. & 2 Tablespoons Oil
2 1/2 Tablespoons Salt
Mix all of the dry ingredients; add water & oil. Mix to make a soft dough; until dough leaves the side of the bowl. Mix 8-10 minutes. Make into rolls. Let rise & bake in a 450-375 degree oven for about 25 minutes. Brush with oil or melted butter, when hot.
Let cool.
Biscuits & Gravy
Buscuits & Gravy
1 pkg. Sausage
Flour
Milk
Bisquick mix.
Make biscuits according to package directions on the Bisquick box, and bake in the oven.
For the gravy: cook ground sausage and thoroughly done. Add 2 Tablespoons of flour. Add the milk until it covers the sausage.
Simmer the gravy, stirring continuaously until thickened.
Pour over the cooked biscuts & serve hot.
You can add pepper if desired, but I personally don't think it needs it.
1 pkg. Sausage
Flour
Milk
Bisquick mix.
Make biscuits according to package directions on the Bisquick box, and bake in the oven.
For the gravy: cook ground sausage and thoroughly done. Add 2 Tablespoons of flour. Add the milk until it covers the sausage.
Simmer the gravy, stirring continuaously until thickened.
Pour over the cooked biscuts & serve hot.
You can add pepper if desired, but I personally don't think it needs it.
Chimichangas
Chimichangas
1/2 lb. Hamburger
1 Can Refried Beans
1/2 Lb. Cheese
2 Tablespoons Green Chili's (optional)
2 Tablespoons Onion (0ptional)
3-4 Flour Tortillas
1/2 C. Shortening
Chop the onions and grate the cheese, In a skillet, brown the hamburger & onions; drain. Add the beans to the meat mixture, cook on low heat.
Warm the tortillas in a microwave for 20 seconds. Roll warmed tortilla with 1/4 C. of the meat mixture, 2 tablespoons of the cheese; be sure to fold in the ends.
In a skillet, melt the shortening; when hot, carefully fry the burrito, turning once; drain.
Garnish as desired.
1/2 lb. Hamburger
1 Can Refried Beans
1/2 Lb. Cheese
2 Tablespoons Green Chili's (optional)
2 Tablespoons Onion (0ptional)
3-4 Flour Tortillas
1/2 C. Shortening
Chop the onions and grate the cheese, In a skillet, brown the hamburger & onions; drain. Add the beans to the meat mixture, cook on low heat.
Warm the tortillas in a microwave for 20 seconds. Roll warmed tortilla with 1/4 C. of the meat mixture, 2 tablespoons of the cheese; be sure to fold in the ends.
In a skillet, melt the shortening; when hot, carefully fry the burrito, turning once; drain.
Garnish as desired.
Chicken & Dumplings
Chicken & Dumplings
Cook a whole chicken in a large pot until falling apart, drain & let cool; save the water.
De-bone the chicken and set aside. Toss skin & bones.... any fat you don't want, also.
Mix in 2 cans cream of Chicken soup with water saved and add de-boned chicken.
Season the soup with "Mrs. Dash", to taste.
Slow-simmer and add refirgerated bisquite dough, torn into quarter pieces, cover and heat
until bisquits float to the top.
Very simple but very time consuming.
Cook a whole chicken in a large pot until falling apart, drain & let cool; save the water.
De-bone the chicken and set aside. Toss skin & bones.... any fat you don't want, also.
Mix in 2 cans cream of Chicken soup with water saved and add de-boned chicken.
Season the soup with "Mrs. Dash", to taste.
Slow-simmer and add refirgerated bisquite dough, torn into quarter pieces, cover and heat
until bisquits float to the top.
Very simple but very time consuming.
Monday, July 27, 2009
Ranch Grilled Bread
Ranch Grilled Bread
1 Packet Hidden Valley Ranch Dressing Mix
1/2 C. Butter
2 Loaves French Bread, cut in half, lengthwise
Soften the butter & stir in the dressing mix. Spred onto the bread. Gril or broil the bread until golden. Makes 2 loaves.
Mozzarella Bread Variation: Sprinkle 1/2 C. shredded mozzarella cheese on top of the bread before grilling or broiling.
1 Packet Hidden Valley Ranch Dressing Mix
1/2 C. Butter
2 Loaves French Bread, cut in half, lengthwise
Soften the butter & stir in the dressing mix. Spred onto the bread. Gril or broil the bread until golden. Makes 2 loaves.
Mozzarella Bread Variation: Sprinkle 1/2 C. shredded mozzarella cheese on top of the bread before grilling or broiling.
Original Ranch Broiled Chicken
This is really Yummy!
Original Ranch Broiled Chicken
1 Packet Hidden Valley Original Ranch Dressing Mix
2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1 Lb Boneless Skinless Chicken Breasts and/or thighs
Combine dressing mix, oil & vinegar in a plastic bag. Add chicken; shake, working mixture into the meat. Marinate for one hour. Broil chicken approximately 10-14 minutes total, turning once.
Original Ranch Broiled Chicken
1 Packet Hidden Valley Original Ranch Dressing Mix
2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1 Lb Boneless Skinless Chicken Breasts and/or thighs
Combine dressing mix, oil & vinegar in a plastic bag. Add chicken; shake, working mixture into the meat. Marinate for one hour. Broil chicken approximately 10-14 minutes total, turning once.
Creamed Smothered Tacos
Creamed Smothered Tacos
Brown hambuger meat with garlic salt, salt & pepper. Add milk & Velveeta cheese. Add green chilies & whole tomatoes.
Roll flour tortillas and cover with misture. Bake in a 350 degree oven for 25 minutes.
Brown hambuger meat with garlic salt, salt & pepper. Add milk & Velveeta cheese. Add green chilies & whole tomatoes.
Roll flour tortillas and cover with misture. Bake in a 350 degree oven for 25 minutes.
Sunday, July 26, 2009
Meatballs
Meatballs
4 Lbs. Lean Ground Beef
4 Eggs
2 C. Dry Breadcrumbs
1/2 C. Finely Chopped Onion
1 Tablespoon Salt
2 Tablespoons Cornstarch
1/4 teaspoon Pepper
2 teaspoons Worcestershire Sauce
Preheat oven to 400 degrees. Combine all ingredients in a large bowl; blend well. Shape the meat misture into 1-inch balls. Place the meatballs onto un-greased baking sheets and bake 10-15 minutes; until browned. Remove immediately and drain on paper towels.
4 Lbs. Lean Ground Beef
4 Eggs
2 C. Dry Breadcrumbs
1/2 C. Finely Chopped Onion
1 Tablespoon Salt
2 Tablespoons Cornstarch
1/4 teaspoon Pepper
2 teaspoons Worcestershire Sauce
Preheat oven to 400 degrees. Combine all ingredients in a large bowl; blend well. Shape the meat misture into 1-inch balls. Place the meatballs onto un-greased baking sheets and bake 10-15 minutes; until browned. Remove immediately and drain on paper towels.
Jason's Sweet & Sour Sauce
Jason's Sweet & Sour Sauce
3/4 C. Sugar
1/2 C. Vinegar
1/4 C. Ketchup
1/4 C. Chicken Broth (can use pineapple juice)
1 teaspoon Salt
1 Tablespoon Soy Sauce
Bring to a boil and evaporate until thick (if not mixing with the meat).
Pork or Chicken
Garlic salt strips of meat, dip meat pieces in cornstarch. Dip meat pieces in beaten egg. Brown the meat in a little olive oil until golden brown. Pour sweet and sour sauce over meat in an oven pan. Bake at 350 degrees preheated. Stir or baste every 15 minutes. Carrot sticks, peppers, onion & pineapple may also be added during last 15-30 minutes of cooking.
3/4 C. Sugar
1/2 C. Vinegar
1/4 C. Ketchup
1/4 C. Chicken Broth (can use pineapple juice)
1 teaspoon Salt
1 Tablespoon Soy Sauce
Bring to a boil and evaporate until thick (if not mixing with the meat).
Pork or Chicken
Garlic salt strips of meat, dip meat pieces in cornstarch. Dip meat pieces in beaten egg. Brown the meat in a little olive oil until golden brown. Pour sweet and sour sauce over meat in an oven pan. Bake at 350 degrees preheated. Stir or baste every 15 minutes. Carrot sticks, peppers, onion & pineapple may also be added during last 15-30 minutes of cooking.
Karen's Taco Salad
Karen's Taco Salad
Use with Tortilla Cups (recipe follows)
1/2 Lb Ground Beef
4 Green Onions, thinly Chopped
3 Cloves of Garlic, minced
1 (16 oz) can Red Beans, rinsed & drained
1 (11 oz) can of corn, drained
1 C. Taco or Picante sauce
1 Tablespoon Chili Powder
1 teaspoon Cumin Powder
Sour Cream
Lettuce
Grated Cheese
Tomatoes
Black Olives, optional
Cook the beef, garlic & unions until browned. Drain fat. Add the beans, corn, chilies, chili powder and taco sauce. Bring to a boil. Reduce the heat. Cover & simmer for 10 minutes. Stir the mixture occasionally. Assemble in tortilla cups with your choice of toppings
Tortilla Cups
Flour Tortillas
Cooking Spray
Preheat the oven to 350 degrees. Microwave the tortillas for 10 seconds so that they are flexible and won't break. Place oven proof bowls upside down on cookie sheets and spray with the cooking spray. Make 8 slits in the tortillas, as if cutting wedges in a pie but don't cut all the way through. Spray both sides of tortillas and place on top of a bowl. Bake for 10 minutes or until crisp and brown. They will keep in an airtight container for one week.
Use with Tortilla Cups (recipe follows)
1/2 Lb Ground Beef
4 Green Onions, thinly Chopped
3 Cloves of Garlic, minced
1 (16 oz) can Red Beans, rinsed & drained
1 (11 oz) can of corn, drained
1 C. Taco or Picante sauce
1 Tablespoon Chili Powder
1 teaspoon Cumin Powder
Sour Cream
Lettuce
Grated Cheese
Tomatoes
Black Olives, optional
Cook the beef, garlic & unions until browned. Drain fat. Add the beans, corn, chilies, chili powder and taco sauce. Bring to a boil. Reduce the heat. Cover & simmer for 10 minutes. Stir the mixture occasionally. Assemble in tortilla cups with your choice of toppings
Tortilla Cups
Flour Tortillas
Cooking Spray
Preheat the oven to 350 degrees. Microwave the tortillas for 10 seconds so that they are flexible and won't break. Place oven proof bowls upside down on cookie sheets and spray with the cooking spray. Make 8 slits in the tortillas, as if cutting wedges in a pie but don't cut all the way through. Spray both sides of tortillas and place on top of a bowl. Bake for 10 minutes or until crisp and brown. They will keep in an airtight container for one week.
Lemon Snow Drops
Lemon Snow Drops
1 C. Butter, softened
1/2 C. Confectioner's sugar (powdered sugar)
1 teaspoon lemon extract
2 C. All Purpose Flour
1/4 teaspoon Salt
Lemon Butter Filling:
1 Egg, lightly beaten
2/3 C. Sugar
3 Tablespoons Lemon Juice
Grated Peel of one Lemon
4 1/3 teaspoons butter, softened
Additional Confectioner's Sugar
In a mixing bowl, cream butter and sugar; add extract. Sift together the flour & salt; add to creamed mixture and mix well. Roll level teaspoonfulls into balls. Blace 1 inch apart on an un-greased cookie sheet; flatten slightly. Bat at 350 degrees for 8-10 minutes.
Meanwhile, make the filling. Comine egg, sugar, lemon juice, peel & butter in the top of a double boiler, until thick; stirring constantly. Cool. Spread filling on half of the cookies & top each with another cookie; roll in confectioner's sugar.
1 C. Butter, softened
1/2 C. Confectioner's sugar (powdered sugar)
1 teaspoon lemon extract
2 C. All Purpose Flour
1/4 teaspoon Salt
Lemon Butter Filling:
1 Egg, lightly beaten
2/3 C. Sugar
3 Tablespoons Lemon Juice
Grated Peel of one Lemon
4 1/3 teaspoons butter, softened
Additional Confectioner's Sugar
In a mixing bowl, cream butter and sugar; add extract. Sift together the flour & salt; add to creamed mixture and mix well. Roll level teaspoonfulls into balls. Blace 1 inch apart on an un-greased cookie sheet; flatten slightly. Bat at 350 degrees for 8-10 minutes.
Meanwhile, make the filling. Comine egg, sugar, lemon juice, peel & butter in the top of a double boiler, until thick; stirring constantly. Cool. Spread filling on half of the cookies & top each with another cookie; roll in confectioner's sugar.
Chicken Breasts Marinara over Fettucine
Chicken Breasts Marinara over Fettucine
3/4 C. Finely chopped onions
1 Tablespoon Water
3 C. Corsely chopped plum tomatoes (with juices) or one can low-sodium tomatoes (with juices) cut up.
1 1/2 C. Water
3/4 C. Finely chopper celery
1 Tablespoon Minced Fresh Parsley
1 Tablespoon Red Wine Vinegar
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 Clove of Garlic, minced
1 Bay Leaf
4 Boneless Skinless chicken breasts, halved. (about 12 total)
2 C. Hot Cooked Fettucine
2 Tablespoons finely shredded fresh parmesan cheese
For The Sauce:
In a medium saucepan, combine the onions and 1 tablespoon of water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. If necessary, add more water during the cooking to prevent the onions from browning. Stir in the tomatoes (with juices), 1 1/2 C. water, celery, parsley, vinegar, oregano, thyme, garlic and the bay leaf. Bring to a boil; reduce the heat to medium-low. Gently simmer, un-covered for about 20 minutes, or until the sauce is the desired consistency. Remove & discared the bay leaf.
Meanwhile, spay an un-heated large skillet on medium heat with cooking spray, put it on the stove on medium heat. Rinse the chicken and pat dry with paper towels. Add to skillet & cook for 4 minutes. Turn the chicken over and cook 4-6 minutes.
To serve, each slice chicken breast half at an angle into 1/4" slices. Arrange the slices, fanning them on the noodles. Spoon the sauce over each and sprinkle with cheese. Serve with remaining sauce.
3/4 C. Finely chopped onions
1 Tablespoon Water
3 C. Corsely chopped plum tomatoes (with juices) or one can low-sodium tomatoes (with juices) cut up.
1 1/2 C. Water
3/4 C. Finely chopper celery
1 Tablespoon Minced Fresh Parsley
1 Tablespoon Red Wine Vinegar
1 teaspoon Dried oregano
1 teaspoon Dried thyme
1 Clove of Garlic, minced
1 Bay Leaf
4 Boneless Skinless chicken breasts, halved. (about 12 total)
2 C. Hot Cooked Fettucine
2 Tablespoons finely shredded fresh parmesan cheese
For The Sauce:
In a medium saucepan, combine the onions and 1 tablespoon of water. Cover and cook over medium-low heat for 5 minutes, stirring occasionally. If necessary, add more water during the cooking to prevent the onions from browning. Stir in the tomatoes (with juices), 1 1/2 C. water, celery, parsley, vinegar, oregano, thyme, garlic and the bay leaf. Bring to a boil; reduce the heat to medium-low. Gently simmer, un-covered for about 20 minutes, or until the sauce is the desired consistency. Remove & discared the bay leaf.
Meanwhile, spay an un-heated large skillet on medium heat with cooking spray, put it on the stove on medium heat. Rinse the chicken and pat dry with paper towels. Add to skillet & cook for 4 minutes. Turn the chicken over and cook 4-6 minutes.
To serve, each slice chicken breast half at an angle into 1/4" slices. Arrange the slices, fanning them on the noodles. Spoon the sauce over each and sprinkle with cheese. Serve with remaining sauce.
Saturday, July 25, 2009
Cherry Delight
Cherry Delight
1 Envelope Dream Whip (make & set aside in the fridge)
1 Pkg. Graham Crackers, crushed
1/2 Cube of butter, melted
1 8-oz pkg cream cheese, softened
2 Tablespoons milk
1 C. Powdered Sugar
1 Can of Cherry Pie Filling
Mix the graham crackers & butter together; press into a pan and chill. Mix the cream cheese, milk & sugar together. Fold the dream whip in to the mixure. Spread over crust & chill 3-4 hours. Top with pie filling. Recipe can be doubled for a big cookie sheet. When doubling, use 2-3 cans pie filling.
1 Envelope Dream Whip (make & set aside in the fridge)
1 Pkg. Graham Crackers, crushed
1/2 Cube of butter, melted
1 8-oz pkg cream cheese, softened
2 Tablespoons milk
1 C. Powdered Sugar
1 Can of Cherry Pie Filling
Mix the graham crackers & butter together; press into a pan and chill. Mix the cream cheese, milk & sugar together. Fold the dream whip in to the mixure. Spread over crust & chill 3-4 hours. Top with pie filling. Recipe can be doubled for a big cookie sheet. When doubling, use 2-3 cans pie filling.
Breakfast Pizza
Breakfast Pizza
1/4 C. Butter or Margarine
3 C. Frozen Shredded Hash Browns
1/8 teaspoon salt
Dash of Pepper
4 Eggs, beaten
1/2 Lb. Fully Cooked Ham, julienned
1/2 C. Shredded Cheddar Cheese
In a medium skillet over low heat, melt the butter. Add the hash browns, salt & pepper; cover and cook for 15 minutes, stirring occasionally. Pour eggs over the hashbrowns; sprinkle with ham. Cover and cook for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand melted. Cut into wedges.
1/4 C. Butter or Margarine
3 C. Frozen Shredded Hash Browns
1/8 teaspoon salt
Dash of Pepper
4 Eggs, beaten
1/2 Lb. Fully Cooked Ham, julienned
1/2 C. Shredded Cheddar Cheese
In a medium skillet over low heat, melt the butter. Add the hash browns, salt & pepper; cover and cook for 15 minutes, stirring occasionally. Pour eggs over the hashbrowns; sprinkle with ham. Cover and cook for 10-12 minutes or until the eggs are completely set. Sprinkle with cheese; cover and let stand melted. Cut into wedges.
Methodist Mormon Punch
Methodist Mormon Punch
2 6-oz boxes Strawberry Jell-O
3 Pkg. Cherry Kool-Aid
1/2 C. Sugar
Dissolve above ingredients in 2 c. Boiling water.
Add 1/2 of a 1 oz bottle of Almond extract
1 48-oz can pineapple juice
1 6-oz can frozen lemonade
Mix above real well. At this point the punch may be frozen, but it isn't necessary. When ready to use, add to mixture: 6-2 liter bottle of lemon-lime soda. You can also add orange soda or ginger-ale
2 6-oz boxes Strawberry Jell-O
3 Pkg. Cherry Kool-Aid
1/2 C. Sugar
Dissolve above ingredients in 2 c. Boiling water.
Add 1/2 of a 1 oz bottle of Almond extract
1 48-oz can pineapple juice
1 6-oz can frozen lemonade
Mix above real well. At this point the punch may be frozen, but it isn't necessary. When ready to use, add to mixture: 6-2 liter bottle of lemon-lime soda. You can also add orange soda or ginger-ale
Chocolate Chip Cheesecake
Chocolate Chip Cheesecake
2 (8-oz) pkgs. Cream cheese, softened
1/2 C. Sugar
1/2 teaspoon Vanilla
2 Eggs
3/4 C. Mini semi-sweet chocolate chips, divided
1 Ready graham cracker crust or chocolate flavored pie crust.
Mix cream cheese, sugar & vanilla at medium speeed with an electric mixer until well blended. Add eggs; mix until well blended. Stir in 1/2 C. of the chocolate chips. Pour into the crust. Sprinkle with the remaining chocolate chips. Bake the cheesecake at 350 degrees for 40 minutes or until center is almost set. Cool in the refrigerator for 3 hours or overnight.
2 (8-oz) pkgs. Cream cheese, softened
1/2 C. Sugar
1/2 teaspoon Vanilla
2 Eggs
3/4 C. Mini semi-sweet chocolate chips, divided
1 Ready graham cracker crust or chocolate flavored pie crust.
Mix cream cheese, sugar & vanilla at medium speeed with an electric mixer until well blended. Add eggs; mix until well blended. Stir in 1/2 C. of the chocolate chips. Pour into the crust. Sprinkle with the remaining chocolate chips. Bake the cheesecake at 350 degrees for 40 minutes or until center is almost set. Cool in the refrigerator for 3 hours or overnight.
Layer Dip
Layer Dip
16 oz. can Refried Beans
3-4 Ripe Avocados, peeled & mashed
1 Tablespoon Lemon Juice
1 packet Taco Seasoning
1 1/2 C. Sour Cream
3-4 Medium tomatoes, chopped
1 Lag. Can Sliced olived, drained & rinsed
1/2 Onion, chopped
2-3 C. shredded Cheddar Cheese.
Spread refried beans in a 9x13 inch glass casserole dish. Add lemon juice to the avocados and spread over the beans. In a small bowl, mix together the sour cream and taco seasoning. Spread over the avocado mixture (guacamole). Sprinkle on the tomatoes, then the onions and then the olives. Cover with shredded cheddar cheese. Chill 1-2 hours before serving with tortilla chips.
16 oz. can Refried Beans
3-4 Ripe Avocados, peeled & mashed
1 Tablespoon Lemon Juice
1 packet Taco Seasoning
1 1/2 C. Sour Cream
3-4 Medium tomatoes, chopped
1 Lag. Can Sliced olived, drained & rinsed
1/2 Onion, chopped
2-3 C. shredded Cheddar Cheese.
Spread refried beans in a 9x13 inch glass casserole dish. Add lemon juice to the avocados and spread over the beans. In a small bowl, mix together the sour cream and taco seasoning. Spread over the avocado mixture (guacamole). Sprinkle on the tomatoes, then the onions and then the olives. Cover with shredded cheddar cheese. Chill 1-2 hours before serving with tortilla chips.
Lori's Award Winning Chili
Ok so a few Halloween's ago, I made a chili for a chili cook-of and I won first prize!!! And all I did was throw everything together but I wrote it down after I made it because it was really yummy! This is a large batch.
Lori's Award Winning Chili
2 Lg Cans of Safeway Chili Con Carne with Beans
1-2 Lbs. Ground Beef
2 Cans S & W Kidney Beans
2 Cans S & W Black Beans
2 Cans Safeway brand Pinto Beans
2 cans of diced tomatoes
1 Small jar of minced garlic (at Safeway near the produce)
Cumin Powder
Garlic Powder
Dried Parsley Flakes
Dried Cilantro Flakes
Brown the beef in a skillet with cumin powder & garlic powder. Add to the stockpot after it is all cooked. Put 1 can of chili con carne, 1 can of each kind of beans, 1 can of diced tomatoes, cilantro, parsley & cumin. Add the whole jar of the minced garlic. Repeat with the chili beans, beans & tomatoes. Let all of the ingredients simmer together in the stock pot.
Hope you enjoy it is very similar tasting to Wendy's chili
Lori's Award Winning Chili
2 Lg Cans of Safeway Chili Con Carne with Beans
1-2 Lbs. Ground Beef
2 Cans S & W Kidney Beans
2 Cans S & W Black Beans
2 Cans Safeway brand Pinto Beans
2 cans of diced tomatoes
1 Small jar of minced garlic (at Safeway near the produce)
Cumin Powder
Garlic Powder
Dried Parsley Flakes
Dried Cilantro Flakes
Brown the beef in a skillet with cumin powder & garlic powder. Add to the stockpot after it is all cooked. Put 1 can of chili con carne, 1 can of each kind of beans, 1 can of diced tomatoes, cilantro, parsley & cumin. Add the whole jar of the minced garlic. Repeat with the chili beans, beans & tomatoes. Let all of the ingredients simmer together in the stock pot.
Hope you enjoy it is very similar tasting to Wendy's chili
Monday, July 20, 2009
Date-Nut Cookies
Date Nut Cookies
2 Lbs Dates
2 C. Sugar
2 C. Water
Put ingredients in a sauce pan and bring to a boil; let cool. With a mixer, mix well until smooth.
2 C. Shortening
3 C. Sugar
1 C. Brown Sugar
6 Eggs
8 C. Flour (dough will be sticky)
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons salt
Mix ingredients, use wax paper and flour both sides of dough to roll. Cut dough with knife into an 8 inch square; put in the filling, nuts and roll it up. Wrap in foil and freeze. Cut while frozen and put on a greased pan, cook at 350 degrees for 8-10 minutes. Do not brown. Take the cookies off the sheet in 5 minutes or it will stick to the pan.
2 Lbs Dates
2 C. Sugar
2 C. Water
Put ingredients in a sauce pan and bring to a boil; let cool. With a mixer, mix well until smooth.
2 C. Shortening
3 C. Sugar
1 C. Brown Sugar
6 Eggs
8 C. Flour (dough will be sticky)
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons salt
Mix ingredients, use wax paper and flour both sides of dough to roll. Cut dough with knife into an 8 inch square; put in the filling, nuts and roll it up. Wrap in foil and freeze. Cut while frozen and put on a greased pan, cook at 350 degrees for 8-10 minutes. Do not brown. Take the cookies off the sheet in 5 minutes or it will stick to the pan.
Swiss Steak
Swiss Steak
2 Tablespoons Flour
1/3 teaspoon Salt
1/8 teaspoon Pepper
1 Round Steak
2 Tablespoons, shortening
1 Can of Canned tomatoes
1 Medium onion
1 medium bell pepper
Cut steak into serving pices; mix flour, salt and pepper in a small bowl. Sprinkle one side of steak pieces with flour mixture; rub in. Turn steak and do the same on the other side. Cut onion and bell pepper into 1/4 inch rings. Heat shortening until it is hot, brown steak pieces turning as needed. Layer the steak pieces in a casserole dish; top with tomatoes; including liquid, onions, and bell peppers. Cover and bake at 350 degrees for 1 hour.
2 Tablespoons Flour
1/3 teaspoon Salt
1/8 teaspoon Pepper
1 Round Steak
2 Tablespoons, shortening
1 Can of Canned tomatoes
1 Medium onion
1 medium bell pepper
Cut steak into serving pices; mix flour, salt and pepper in a small bowl. Sprinkle one side of steak pieces with flour mixture; rub in. Turn steak and do the same on the other side. Cut onion and bell pepper into 1/4 inch rings. Heat shortening until it is hot, brown steak pieces turning as needed. Layer the steak pieces in a casserole dish; top with tomatoes; including liquid, onions, and bell peppers. Cover and bake at 350 degrees for 1 hour.
Manicotti
Manicotti
1 Box Manicotti Noodles
2 C. Mozzarella Cheese
1 C. Cottage or Ricotta Cheese
1 Egg
1/4 C. Bread Crumbs
1/2 C. Parmesan Cheese
1 Tablespoon dried parsley
1 Tablespoon dried Cilantro
1/2 teaspoon Sugar
1/4 teaspoon Salt
2 C. Maranara or Spaghetti Sauce
1/2 Lb Cooked Hambuger meat
In a large saucepan of boiling water, boil manicotti until tender. Stir occasionally. Or you can use crepes. Drain and rinse the boiled noodles under hot water. Grate cheese; fry meat and brown; drain off grease. In a bowl, mix egg until slightly beaten. Add meat, ricotta cheese, bread crumbs, 1/4 c. parm cheese, parsley, cilantro, sugar, salt and pepper; mixing gently. Stuff each cooked shell with about 1/3 C. filling. Spread 1 c. sauce on bottom of casserole dish. Place filled manicotti in a single layer over sauce. Pour remaining sauce over top. Sprinkle with 1/4 C. parmesan Cheese. Cover and bake at 350 degrees for 40-45 minutes. Let stand 5-10 minutes before serving.
1 Box Manicotti Noodles
2 C. Mozzarella Cheese
1 C. Cottage or Ricotta Cheese
1 Egg
1/4 C. Bread Crumbs
1/2 C. Parmesan Cheese
1 Tablespoon dried parsley
1 Tablespoon dried Cilantro
1/2 teaspoon Sugar
1/4 teaspoon Salt
2 C. Maranara or Spaghetti Sauce
1/2 Lb Cooked Hambuger meat
In a large saucepan of boiling water, boil manicotti until tender. Stir occasionally. Or you can use crepes. Drain and rinse the boiled noodles under hot water. Grate cheese; fry meat and brown; drain off grease. In a bowl, mix egg until slightly beaten. Add meat, ricotta cheese, bread crumbs, 1/4 c. parm cheese, parsley, cilantro, sugar, salt and pepper; mixing gently. Stuff each cooked shell with about 1/3 C. filling. Spread 1 c. sauce on bottom of casserole dish. Place filled manicotti in a single layer over sauce. Pour remaining sauce over top. Sprinkle with 1/4 C. parmesan Cheese. Cover and bake at 350 degrees for 40-45 minutes. Let stand 5-10 minutes before serving.
Old Fashion Cheesecake
Old Fashion Cheesecake
Crust:
1 C. Graham Cracker Crumbs
3 Tablespoons Sugar
3 Tablespoons Butter or Margarine
Filling:
2 8-oz Pkgs. Cream cheese, softened
1/2 C. Sugar
1 Tablespoon Lemon Juice
1/2 teaspoon Vanilla
3 Eggs
Topping:
1 C. Sour Cream
1 Tablespoon Sugar
1 teaspoon Vanilla
Combine the crumbs, sugar & butter; press into the bottom of an inch spring form pan; bake in 350 degree oven for 10 minutes. Reduce the heat to 300 degrees. Combine the cream cheese, sugar, lemon juice& vanilla at medium speed until well blended; add eggs. Bake at 300 degrees for 45 minutes. Combine the sour cream, sugar & vanillap; mis well and spread over the cake. Continue baking for 10 minutes. Loosen the cake from the rim of the pan; let cool before removing from the pan; chill.
If you don't have a spring form pan, i've used a regular pie pan or cake pan.
Crust:
1 C. Graham Cracker Crumbs
3 Tablespoons Sugar
3 Tablespoons Butter or Margarine
Filling:
2 8-oz Pkgs. Cream cheese, softened
1/2 C. Sugar
1 Tablespoon Lemon Juice
1/2 teaspoon Vanilla
3 Eggs
Topping:
1 C. Sour Cream
1 Tablespoon Sugar
1 teaspoon Vanilla
Combine the crumbs, sugar & butter; press into the bottom of an inch spring form pan; bake in 350 degree oven for 10 minutes. Reduce the heat to 300 degrees. Combine the cream cheese, sugar, lemon juice& vanilla at medium speed until well blended; add eggs. Bake at 300 degrees for 45 minutes. Combine the sour cream, sugar & vanillap; mis well and spread over the cake. Continue baking for 10 minutes. Loosen the cake from the rim of the pan; let cool before removing from the pan; chill.
If you don't have a spring form pan, i've used a regular pie pan or cake pan.
Easy Chicken Noodle Soup
Easy Chicken Noodle Soup
3 C. Cooked Chicken ( I like to boil mine until it is cooked all the way).
4. C. Chicken Broth
3 Chicken Bouillon Cubes
1/4 C. Celery
1 C. Egg Noodlees
1/4 C. Onion
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 Tablespoon Butter
Chop the chicken and veggies; bring to a boil and ingredients into a saucepan. Boil until the noodles are tender, serve hot.
3 C. Cooked Chicken ( I like to boil mine until it is cooked all the way).
4. C. Chicken Broth
3 Chicken Bouillon Cubes
1/4 C. Celery
1 C. Egg Noodlees
1/4 C. Onion
1/4 teaspoon Pepper
1/2 teaspoon Salt
1 Tablespoon Butter
Chop the chicken and veggies; bring to a boil and ingredients into a saucepan. Boil until the noodles are tender, serve hot.
Chicken Pot Pie
Chicken Pot Pie
6 Tablespoons Butter or Margarine
2 Tablespoons Flour
1 teaspoon Salt
3 C. Chicken Broth
2 Tablespoons Minced onion
3 C. cooked chicken
1 Can Veggie-all
3 C. Flour
1/2 C. Shortening
9-12 tablespoons Cold Water
Cube the cooked chicken and chop the onion. In a small saucepan, melt the butter; add onion and cook until tender, remove from the heat and stir in the 2 tablespoons of flour. When it is smooth, add salt, pepper & broth; stir until smooth, return to heat & cook until thickened. Add the chicken and veggies; rmove from the heat.
Make a pastry, divide into 3-4 balls, roll each ball out big enough to cover individual custard cups. Fill each custard cup with 2/3 of the chicken mixture. Place the prepared pie crust over each custard dish, allowing enough overhang so that edges can be crimped.
Cut vents in the top of each pie. Bake the pies at 400 degrees for 30-35 minutes or until the crust is nicely browned.
6 Tablespoons Butter or Margarine
2 Tablespoons Flour
1 teaspoon Salt
3 C. Chicken Broth
2 Tablespoons Minced onion
3 C. cooked chicken
1 Can Veggie-all
3 C. Flour
1/2 C. Shortening
9-12 tablespoons Cold Water
Cube the cooked chicken and chop the onion. In a small saucepan, melt the butter; add onion and cook until tender, remove from the heat and stir in the 2 tablespoons of flour. When it is smooth, add salt, pepper & broth; stir until smooth, return to heat & cook until thickened. Add the chicken and veggies; rmove from the heat.
Make a pastry, divide into 3-4 balls, roll each ball out big enough to cover individual custard cups. Fill each custard cup with 2/3 of the chicken mixture. Place the prepared pie crust over each custard dish, allowing enough overhang so that edges can be crimped.
Cut vents in the top of each pie. Bake the pies at 400 degrees for 30-35 minutes or until the crust is nicely browned.
Egg Rolls
Egg Rolls
1 Lb Cabbage
2 Small Pkgs Carrots
1 Onion
1/2 C. Alfalfa Sprouts
7 Stocks of Celery
Mushrooms (optional)
2 Whole Chickens
1/2 teeaspoon Ginger
6 Tablespons Soy Sauce
4-5 Pkg Won-Ton Wraps
Shred or chop veggies real fine, and then stir fry until almost done; wrap burrito style in won-ton wraps. Seal the edges with mixture of cornstarch and water. Deep fry the egg rolls and drain on paper towls. Can be frozen.
1 Lb Cabbage
2 Small Pkgs Carrots
1 Onion
1/2 C. Alfalfa Sprouts
7 Stocks of Celery
Mushrooms (optional)
2 Whole Chickens
1/2 teeaspoon Ginger
6 Tablespons Soy Sauce
4-5 Pkg Won-Ton Wraps
Shred or chop veggies real fine, and then stir fry until almost done; wrap burrito style in won-ton wraps. Seal the edges with mixture of cornstarch and water. Deep fry the egg rolls and drain on paper towls. Can be frozen.
Hamburger Casserole
Hamburger Casserole
1 Lb. Hamburger meat, seasoned
1/2 C. Chopped onions
1 C. Celery
1 Can Cream of Mushroom soup
1 Can Chicken with rice soup
1 C. Water
1/4 teaspoon Soy Sauce
Noodles
Brown the meat, onions and celery. Add the remaining ingredients; put into a greased casserole dish. Bake for 30 minutes at 350 degrees. Brown some noodles in hot grease. Put noodles on top of the casserole and bake for 10 more minutes.
1 Lb. Hamburger meat, seasoned
1/2 C. Chopped onions
1 C. Celery
1 Can Cream of Mushroom soup
1 Can Chicken with rice soup
1 C. Water
1/4 teaspoon Soy Sauce
Noodles
Brown the meat, onions and celery. Add the remaining ingredients; put into a greased casserole dish. Bake for 30 minutes at 350 degrees. Brown some noodles in hot grease. Put noodles on top of the casserole and bake for 10 more minutes.
Strawberry-Stuffed French Toast
Strawberry-Stuffed French Toast
1 pkg. cream cheese, softened
1/2 C. Strawberry Yogurt
1 1/2 teaspoons vanilla extract, divided
8 slices bread
4 Eggs
1/4 C. Milk
1 Tablespoon butter or margarine
1 C. Sliced fresh strawberries
In a small bowl, mix cream cheese, yogurt & 1/2 teaspoon until smooth. Spread 2 tablespoons on flour slices of bread; top with remaining bread to make four sandwiches. In a shallow bowl; beat eggs, milk, and remaining vanilla. Dip sandwiches in egg mixture. In a skillet over medium heat, melt butter. Cook sandwiches until golden brown on both sides. To serve, top each sandwich with 1 tablespoon of cream cheese mixture & 1/4 C. strawberries.
4 Servings
1 pkg. cream cheese, softened
1/2 C. Strawberry Yogurt
1 1/2 teaspoons vanilla extract, divided
8 slices bread
4 Eggs
1/4 C. Milk
1 Tablespoon butter or margarine
1 C. Sliced fresh strawberries
In a small bowl, mix cream cheese, yogurt & 1/2 teaspoon until smooth. Spread 2 tablespoons on flour slices of bread; top with remaining bread to make four sandwiches. In a shallow bowl; beat eggs, milk, and remaining vanilla. Dip sandwiches in egg mixture. In a skillet over medium heat, melt butter. Cook sandwiches until golden brown on both sides. To serve, top each sandwich with 1 tablespoon of cream cheese mixture & 1/4 C. strawberries.
4 Servings
Chicken Fajitas
Chicken Fajitas
3 Lb. Boneless skinless chicken breasts, cubed
1/4 C. Vegetable oil
1 teaspoon pepper
2 teaspoons lemon juice
1 teaspoon oregano
2 teaspoons fresh cilantro
Veggies
1 teaspoon garlic powder
Marinate chicken and add a little soy sauce; marinate for 3-6 hours. Saute onion, chicken breast chunks and bell pepper and add cubed red potatoes, carrots; steam until tender. Add veggies of your choice and steam a few minutes. Salt & pepper.
Put mixture into a warmed tortilla.
3 Lb. Boneless skinless chicken breasts, cubed
1/4 C. Vegetable oil
1 teaspoon pepper
2 teaspoons lemon juice
1 teaspoon oregano
2 teaspoons fresh cilantro
Veggies
1 teaspoon garlic powder
Marinate chicken and add a little soy sauce; marinate for 3-6 hours. Saute onion, chicken breast chunks and bell pepper and add cubed red potatoes, carrots; steam until tender. Add veggies of your choice and steam a few minutes. Salt & pepper.
Put mixture into a warmed tortilla.
Easy Creamy Fudge
Easy Creamy Fudge
1 PKG. (8-1 oz blocks) Semi Sweet chocolate
1 1/2 C. Mini-Marshmallows (optional)
1/2 C. Chopped Nuts (optional)
2 Tablespoons butter or margarine
1 teaspoon vanilla
1 2/3 C. Sugar
2/3 C. Evaporated Milk
1/4 teaspoon salt
Break chocolate blocks into small pieces, place in a mixing bowl. Add marshmallows, nuts, butter & vanilla; set aside. Combine sugar, evaporated milk and salt in large sauce pan. Stir constantly over medium heat until mixture comes to a full rolling boil. Boil & stir 4 minutes (or until candy thermometer registers at 228 degrees). Carefully pour hot mixture over ingredients in a mixing bowl; stir until marshmallows and chocolate are completely melted. Pour into buttered 8-inch square pan. Cool. Cut into small pieces. (can be kept in refrigerator for up to 2 weeks or frozen.)
1 PKG. (8-1 oz blocks) Semi Sweet chocolate
1 1/2 C. Mini-Marshmallows (optional)
1/2 C. Chopped Nuts (optional)
2 Tablespoons butter or margarine
1 teaspoon vanilla
1 2/3 C. Sugar
2/3 C. Evaporated Milk
1/4 teaspoon salt
Break chocolate blocks into small pieces, place in a mixing bowl. Add marshmallows, nuts, butter & vanilla; set aside. Combine sugar, evaporated milk and salt in large sauce pan. Stir constantly over medium heat until mixture comes to a full rolling boil. Boil & stir 4 minutes (or until candy thermometer registers at 228 degrees). Carefully pour hot mixture over ingredients in a mixing bowl; stir until marshmallows and chocolate are completely melted. Pour into buttered 8-inch square pan. Cool. Cut into small pieces. (can be kept in refrigerator for up to 2 weeks or frozen.)
Pizza Crust
Pizza Crust (a different recipe)
3 C. Warm Water
1/2 C. Powdered Milk
1 Tablespoon Yeast
1/2 Tablespoon Salt
1/4 C. Sugar
1/4 C. Oil
About 6-7 cups of flour
Mix the first 5 ingredients; let rise 10-15 minutes. Add oil and one cup of flour; mix. Add the remaining flour until a sticky dough forms; kneed 5-10 minutes. Let the dough rise until doubled. Make the pizzas. Bake at 475 degrees for 7-10 minutes.
3 C. Warm Water
1/2 C. Powdered Milk
1 Tablespoon Yeast
1/2 Tablespoon Salt
1/4 C. Sugar
1/4 C. Oil
About 6-7 cups of flour
Mix the first 5 ingredients; let rise 10-15 minutes. Add oil and one cup of flour; mix. Add the remaining flour until a sticky dough forms; kneed 5-10 minutes. Let the dough rise until doubled. Make the pizzas. Bake at 475 degrees for 7-10 minutes.
Crepes
Crepes
1 C. Flour
1/4 teaspoon Salt
1 Egg
1 C. Milk
Comine flour & salt; set aside. Place egg in a medium mixing bowl and beat until frothy. Gradually add flour mixture and mokk to eggs in alternating fashion, mixing thoroughly after each additionuntil batter is smooth (should be the consistency of pancake batter.) Lightly grease & heat a 7 inch crepe pan or skillet. Pour in 2-3 Tablespoons of batter, then lift pan above heading unit and tilt in all directions, allowing batter to coat the bottom of the pan (this must be done quickly before it sets). Return pan to heating unit & cook on medium heat until lightly brown and dry on top. Carefully loosen edges of crepe and flip it over. Cook on opposite side for about 20 seconds. Remove crepe from pan and place on paper towel to cool. Repeat until all the batter has been used.
Makes 12 crepes
Fill with fruit, whipped cream, dessert toppings, cream cheese, chocolate, cottage cheese or whatever you like. May also be used for Manicotti noodles.
1 C. Flour
1/4 teaspoon Salt
1 Egg
1 C. Milk
Comine flour & salt; set aside. Place egg in a medium mixing bowl and beat until frothy. Gradually add flour mixture and mokk to eggs in alternating fashion, mixing thoroughly after each additionuntil batter is smooth (should be the consistency of pancake batter.) Lightly grease & heat a 7 inch crepe pan or skillet. Pour in 2-3 Tablespoons of batter, then lift pan above heading unit and tilt in all directions, allowing batter to coat the bottom of the pan (this must be done quickly before it sets). Return pan to heating unit & cook on medium heat until lightly brown and dry on top. Carefully loosen edges of crepe and flip it over. Cook on opposite side for about 20 seconds. Remove crepe from pan and place on paper towel to cool. Repeat until all the batter has been used.
Makes 12 crepes
Fill with fruit, whipped cream, dessert toppings, cream cheese, chocolate, cottage cheese or whatever you like. May also be used for Manicotti noodles.
Sliced Baked Potatoes
Sliced Baked Potatoes
4 Medium even potatoes
1 teaspoon salt
2-3 teaspoons melted butter
2-3 teaspoons chopped fresh herbs, such as pasley, chives, thyme or sage
or 2-3 teaspoons dried herbns of your choice
4 Tablespoons grated cheddar cheese
1 1/2 Tablespoons Parmesan Cheese
Peel the potatoes if the skin is tough, otherwise just scrub & rinse them. Cut the potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish, and fan-slice them slightly. Sprinkle with salt, drizzle with butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from the oven and sprinkle with cheeses. Bake potatoes for another 1-15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.
4 Medium even potatoes
1 teaspoon salt
2-3 teaspoons melted butter
2-3 teaspoons chopped fresh herbs, such as pasley, chives, thyme or sage
or 2-3 teaspoons dried herbns of your choice
4 Tablespoons grated cheddar cheese
1 1/2 Tablespoons Parmesan Cheese
Peel the potatoes if the skin is tough, otherwise just scrub & rinse them. Cut the potatoes into thin slices but not all the way through. Use a handle of a spoon to prevent knife from cutting all the way. Put potatoes in a baking dish, and fan-slice them slightly. Sprinkle with salt, drizzle with butter. Sprinkle with herbs. Bake potatoes at 425 degrees for about 50 minutes. Remove from the oven and sprinkle with cheeses. Bake potatoes for another 1-15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork.
Pico De Gallo
Pico De Gallo
2 Tomatoes, finely chopped
1/2 of an onion, finely chopped
3 Jalepeno peppers; stems & seeds removed, finely chopped
1 Tablespoon finely chopped fresh cilantro
Juice of 1/2 of a lime
1/4 teaspoon salt
Dash of hot pepper sauce (optional)
In a medium bowl, combine tomatoes, onion, jalapeno peppers, cilantro, lime juice, salt & hot pepper sauce. Cover & refrigerate at least one hour to allow the flavors to blend in together.
2 Tomatoes, finely chopped
1/2 of an onion, finely chopped
3 Jalepeno peppers; stems & seeds removed, finely chopped
1 Tablespoon finely chopped fresh cilantro
Juice of 1/2 of a lime
1/4 teaspoon salt
Dash of hot pepper sauce (optional)
In a medium bowl, combine tomatoes, onion, jalapeno peppers, cilantro, lime juice, salt & hot pepper sauce. Cover & refrigerate at least one hour to allow the flavors to blend in together.
Saturday, July 18, 2009
My Mom's Pizza
My Mom's Pizza
Large Recipe (5-6 Large Pizza's)
1. Mix together in a large bowl:
9 C. Flour
1/4 C. Sugar
1/2 C. Powdered Milk
4 teaspoons salt
2. Soften 2 Tablespoons yeast in 3 c. warm water.
3. Add to yeast: 1 c. Oil
4. Add yeast mixture to flour mixture. Mix well; let rest 10 minutes.
5. Knead dough for 5 minutes, or until smooth. Use only enough flour to keep from sticking. Put in a greased bowl and turn over. Let rise until doubled.
6. Grease pizza pans. Roll and stretch pizza dough to desired thickness.
7. Bake at 425 degrees for 10 minutes. Cool and store until ready to use; hey may be frozen, refrigerated or left out for a couple days.
8. When ready for pizza, take a crust and spread a light coat of sauce, mozzarellaa cheese, and whetever pizza fixings you like on your pizza.
9. Bake at 375 degrees for 8-10 minutes. For a crispy Crust, remove pan and place directly on the rack.
Small Recipe (1 large or 2 small pizza's)
3 1/4 C. Sifted Flour
1 1/2 teaspoon salt
1/4 C. Shortening
1 Package or tablespon yeast
1/2 teaspoon sugar
1 c. Very warm water.
Sprinkle yeast and sugar into water; stir to dissolve. Allow to stand 10 minutes. Sift flour and salt together; cut in shortening. Make well in center and add yeast gradually; mix well. Knead until smooth and elastic. Put in greased bowl and allow to double.
Home-style Spaghetti Sauce
2 cans Tomato Sauce
2 (6-oz) cans tomato paste
1 c. Water
1 Tablespoon Minced Onion
1 Tablespoon Parsley flakes
1 Tablespoon Dried Cilantro flakes
1 1/2 teaspoon salt
1 Tablespoon Cornstarch
1/2 teaspoon instant minced garlic
1 1/2 teaspoon Sugar
1 teaspoon Italian Seasoning
Combine all ingredients in a large sauce pan. Simmer 14 minutes over med-low heat. When I can't get the flavor I want, I add a package of McCormick's spaghetti mix and a jar of prego spaghetti sauce.
Large Recipe (5-6 Large Pizza's)
1. Mix together in a large bowl:
9 C. Flour
1/4 C. Sugar
1/2 C. Powdered Milk
4 teaspoons salt
2. Soften 2 Tablespoons yeast in 3 c. warm water.
3. Add to yeast: 1 c. Oil
4. Add yeast mixture to flour mixture. Mix well; let rest 10 minutes.
5. Knead dough for 5 minutes, or until smooth. Use only enough flour to keep from sticking. Put in a greased bowl and turn over. Let rise until doubled.
6. Grease pizza pans. Roll and stretch pizza dough to desired thickness.
7. Bake at 425 degrees for 10 minutes. Cool and store until ready to use; hey may be frozen, refrigerated or left out for a couple days.
8. When ready for pizza, take a crust and spread a light coat of sauce, mozzarellaa cheese, and whetever pizza fixings you like on your pizza.
9. Bake at 375 degrees for 8-10 minutes. For a crispy Crust, remove pan and place directly on the rack.
Small Recipe (1 large or 2 small pizza's)
3 1/4 C. Sifted Flour
1 1/2 teaspoon salt
1/4 C. Shortening
1 Package or tablespon yeast
1/2 teaspoon sugar
1 c. Very warm water.
Sprinkle yeast and sugar into water; stir to dissolve. Allow to stand 10 minutes. Sift flour and salt together; cut in shortening. Make well in center and add yeast gradually; mix well. Knead until smooth and elastic. Put in greased bowl and allow to double.
Home-style Spaghetti Sauce
2 cans Tomato Sauce
2 (6-oz) cans tomato paste
1 c. Water
1 Tablespoon Minced Onion
1 Tablespoon Parsley flakes
1 Tablespoon Dried Cilantro flakes
1 1/2 teaspoon salt
1 Tablespoon Cornstarch
1/2 teaspoon instant minced garlic
1 1/2 teaspoon Sugar
1 teaspoon Italian Seasoning
Combine all ingredients in a large sauce pan. Simmer 14 minutes over med-low heat. When I can't get the flavor I want, I add a package of McCormick's spaghetti mix and a jar of prego spaghetti sauce.
Easy Green Chili
Easy Green Chili
1 can Roast Beef
1 Can Water
1 Tablespoon Flour
2 Tablespoons Oil
Minced Onion
1 Can Peeled & diced green chili's
Taco Sauce
Garlic Powder
Brown the flour in the oil. Add the roast beef and water; stir well. Add minced onion, chili, sauce & garlic, to taste. Simmer mixture until thickened. Serve with or on tortillas, cheese, salsa & or sour cream.
1 can Roast Beef
1 Can Water
1 Tablespoon Flour
2 Tablespoons Oil
Minced Onion
1 Can Peeled & diced green chili's
Taco Sauce
Garlic Powder
Brown the flour in the oil. Add the roast beef and water; stir well. Add minced onion, chili, sauce & garlic, to taste. Simmer mixture until thickened. Serve with or on tortillas, cheese, salsa & or sour cream.
Easy Stroganoff
Easy Stroganoff
Stew Meat
Sour Cream
Brown Gravy Mix (best with McCormick's brand)
Milk
Egg Noodles
Salt
Pepper
Cook the stew meat and add the brown gravy mixed with milk. Simmer together until the gravy is thickened. Cook the noodles according to package directions and drain. Pour the noodles into the gravy and stir together. Stir in 1 tub of sour cream; stir together. Add salt and pepper if desired.
Stew Meat
Sour Cream
Brown Gravy Mix (best with McCormick's brand)
Milk
Egg Noodles
Salt
Pepper
Cook the stew meat and add the brown gravy mixed with milk. Simmer together until the gravy is thickened. Cook the noodles according to package directions and drain. Pour the noodles into the gravy and stir together. Stir in 1 tub of sour cream; stir together. Add salt and pepper if desired.
My Mom's Beef Stew
My Mom's recipe for Beef Stew
Beef Stew
1 1/2 lbs Stew Meat
4 Potatoes
2 C. Carrots
Onion
Celery
1 Can Water
1 Can Cream of Celery Soup
Brown the Stew Meat. Add together all of the ingredients. Put in a large covered pan. Bake at 275 degrees for 4-5 hours.
Beef Stew
1 1/2 lbs Stew Meat
4 Potatoes
2 C. Carrots
Onion
Celery
1 Can Water
1 Can Cream of Celery Soup
Brown the Stew Meat. Add together all of the ingredients. Put in a large covered pan. Bake at 275 degrees for 4-5 hours.
Salsa
Salsa
Fresh Tomatoes
White Onion, Chopped
Fresh Cilantro
1 Fresh Green Chili, diced
1 Small Green Jalapeno
1 Yello Jalepeno
2 Tablespoons Honey or Sugar
2 Tablespoons Onion Powder
1 teaspoon salt
1/2 teaspoon Cumin Powder
Chop all the veggies in a food processor. Mix all ingredients together. Very Yummy! :)
Fresh Tomatoes
White Onion, Chopped
Fresh Cilantro
1 Fresh Green Chili, diced
1 Small Green Jalapeno
1 Yello Jalepeno
2 Tablespoons Honey or Sugar
2 Tablespoons Onion Powder
1 teaspoon salt
1/2 teaspoon Cumin Powder
Chop all the veggies in a food processor. Mix all ingredients together. Very Yummy! :)
No-Bake Cookies
No-Bake Cookies
1 Cube of margarine
1/2 C. Milk
1/2 C. Cocoa
2 C. Sugar
1/2 C. Peanut Butter
3 C. Oats
1 teaspoon Vanilla
Mis the margarine, milk, cocoa & sugar. In a saucepan, bring to a rapid boil; time for 1 minute. Remove from heat and add the peanut butter, un-cooked oats & vanilla. Drop ontil waxed paper and let cool.
My cousin Angie & iused to make these when we were kids and we used to call em "cow patties"
1 Cube of margarine
1/2 C. Milk
1/2 C. Cocoa
2 C. Sugar
1/2 C. Peanut Butter
3 C. Oats
1 teaspoon Vanilla
Mis the margarine, milk, cocoa & sugar. In a saucepan, bring to a rapid boil; time for 1 minute. Remove from heat and add the peanut butter, un-cooked oats & vanilla. Drop ontil waxed paper and let cool.
My cousin Angie & iused to make these when we were kids and we used to call em "cow patties"
Easy Yummy Pasta
Easy Yummy Pasta
1 pkg un-cooked pasta (any shape)
Canola oil
Water
1-3 tomatoes, chopped (or 1 can of chopped tomatoes)
1 Can Tomato Sauce
1/3 C. Chicken Boullion Powder
Cumin
Garlic Powder
Brown the pasta in hot hoil. Add just enough water to cover all of the pasta. Add the tomato sauce, tomatoes, chicken flavoring, cumin & garlic powder. Also add salt to taste. Boil together until pasta is done.
1 pkg un-cooked pasta (any shape)
Canola oil
Water
1-3 tomatoes, chopped (or 1 can of chopped tomatoes)
1 Can Tomato Sauce
1/3 C. Chicken Boullion Powder
Cumin
Garlic Powder
Brown the pasta in hot hoil. Add just enough water to cover all of the pasta. Add the tomato sauce, tomatoes, chicken flavoring, cumin & garlic powder. Also add salt to taste. Boil together until pasta is done.
Creamy Potato Sticks
Creamy Potato Sticks
1/4 C. All-Purpose Flour
1 1/2 C. Milk
1 Can (10 3/4 oz.) Cream of Celery Soup
1/2 Lb. Process American Cheese, cubed
5-6 Large Baking potatoes, peeled
1 C. Chopped Onion (optional)
Paprika
In a saucepan, combine flour & salt; gradually whisk in the milk until smooth. Bring to a boil; cook & stir for 2 minutes. remove from the heat and whisk in soup & cheese until smooth; set aside. Cut the potatoes in 4x2x1/2 inch sticks; place in a greaced 13x9x2 inch baking dish. Sprinkle with onion. Top with cheese sauce. Bake uncovered at 350 degrees for 55-60 minutes, or until potatoes are tender. Sprinkle with paprika, if desired.
1/4 C. All-Purpose Flour
1 1/2 C. Milk
1 Can (10 3/4 oz.) Cream of Celery Soup
1/2 Lb. Process American Cheese, cubed
5-6 Large Baking potatoes, peeled
1 C. Chopped Onion (optional)
Paprika
In a saucepan, combine flour & salt; gradually whisk in the milk until smooth. Bring to a boil; cook & stir for 2 minutes. remove from the heat and whisk in soup & cheese until smooth; set aside. Cut the potatoes in 4x2x1/2 inch sticks; place in a greaced 13x9x2 inch baking dish. Sprinkle with onion. Top with cheese sauce. Bake uncovered at 350 degrees for 55-60 minutes, or until potatoes are tender. Sprinkle with paprika, if desired.
Ranch Potato Skins
Original Ranch Potato Skins
1 Packet Hidden Valley Ranch Dressing Mix
4 Baked botatoes, quartered
1/4 C. Sour Cream
1 C. Shredded Cheese
Green Onions (optional)
Bacon Bits (optional)
Spoon out potatoes & combine with sour cream & dressing mix. Fill the skins with mixture and sprinkle with cheese. Bake at 375 degrees for 12-15 minutes; garnish.
Makes 8-10 servings.
1 Packet Hidden Valley Ranch Dressing Mix
4 Baked botatoes, quartered
1/4 C. Sour Cream
1 C. Shredded Cheese
Green Onions (optional)
Bacon Bits (optional)
Spoon out potatoes & combine with sour cream & dressing mix. Fill the skins with mixture and sprinkle with cheese. Bake at 375 degrees for 12-15 minutes; garnish.
Makes 8-10 servings.
Sheepherder's Potatoes
Sheephearder's Potatoes
5-6 Medium Potatoes (about 2 lbs) cooked, peeled & sliced
12 Bacon Strips, cooked & crumbled
1 Large onion, chopped (optional)
6 Eggs
1/4 C. Milk
2 Tablespoons Parsley Flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 C. shredded cheddar cheese
In a greased 13x9x2 inch baking disn, layer potatoes, bacon & onion. In a bowl, beat eggs; add milk, parlsey, salt, pepper & thyme. Poud over potato mixture. Bake, uncovered at 350 degrees for 15 minutes or until eggs are almost set. Sprinkle with cheese; bake 5 minutes longer or until cheese melts and eggs are completely set.
Yiild 6-8 servings
5-6 Medium Potatoes (about 2 lbs) cooked, peeled & sliced
12 Bacon Strips, cooked & crumbled
1 Large onion, chopped (optional)
6 Eggs
1/4 C. Milk
2 Tablespoons Parsley Flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1/2 C. shredded cheddar cheese
In a greased 13x9x2 inch baking disn, layer potatoes, bacon & onion. In a bowl, beat eggs; add milk, parlsey, salt, pepper & thyme. Poud over potato mixture. Bake, uncovered at 350 degrees for 15 minutes or until eggs are almost set. Sprinkle with cheese; bake 5 minutes longer or until cheese melts and eggs are completely set.
Yiild 6-8 servings
Easy Spanish Rice
Easy Spanish Rice
Cooked Rice (white or brown)
El Pato Sauce ( or tomato sauce)
Salt
Garlic
Pepper
Mix all together and heat.
Cooked Rice (white or brown)
El Pato Sauce ( or tomato sauce)
Salt
Garlic
Pepper
Mix all together and heat.
Thursday, July 16, 2009
Strudel
Strudel (so Yum!)
4 Cans Crescent Rolls
Press down into a pan for crusts.
2 8 oz Pkg. Cream Cheese
1/2 C. Sugar
2 teaspoons Vanilla
Spread in the middle.
Top with other 2 cans of Crescent Rolls. Crimp and close.
Bake in the oven at 350 degrees for 15-20 minutes.
In a bowl, mix together:
2 1/2 C. Powdered Sugar
5 Tablespoons Butter or Margarine
1 teaspoon vanilla
Add milk for consistency. Drizzle on top of the strudel while it is still hot.
Place in fridge and let cool.
4 Cans Crescent Rolls
Press down into a pan for crusts.
2 8 oz Pkg. Cream Cheese
1/2 C. Sugar
2 teaspoons Vanilla
Spread in the middle.
Top with other 2 cans of Crescent Rolls. Crimp and close.
Bake in the oven at 350 degrees for 15-20 minutes.
In a bowl, mix together:
2 1/2 C. Powdered Sugar
5 Tablespoons Butter or Margarine
1 teaspoon vanilla
Add milk for consistency. Drizzle on top of the strudel while it is still hot.
Place in fridge and let cool.
Mini Cream Cheese Rolls
Tammi's Mini Cream Cheese rolls
2 8 oz cans refrigerated crescesnt rolls
2 3 0z or one 8 oz pkg cream cheese, softened
2 Tablespoons Granulated sugar
1 teaspoon lemon juice
2 C. Powdered Sugar
2 Tablespoons Milk
1 tablespoon Vanilla Extract
1. Preheat the oven to 375 Degrees. Unroll the crescent rolls and separate each dough portion along center perforation to form 8 rectangles; press diagonal perforation to seal.
2. Stir together the cream cheese, sugar and lemon juice; spread cream cheese mixture evenly over 1 side of each rectangle. Roll up jelly-roll fashion, starting at long end. gendly cut each log into 6 1" thick slices, using a serrated knife. Place rolls in a lightly greased 9x13 inch baking pan. Bake at 375 degrees for 15 minutes or until lightly browned.
3. While rolls are baking; mix powdered sugar, milk & vanilla; drizzle over warm rolls.
Makes 4 Dozen Rolls.
Alternate Suggestions: Use orange juice instead of lemon juice, and Craisins.
Instead of Cream cheese, use brown sugar, butter, cinnamon and raisins.
Use Peanut Butter & Jelly
Add Raspberry preserves ( or apricot, peach, blackberry or plum.)
2 8 oz cans refrigerated crescesnt rolls
2 3 0z or one 8 oz pkg cream cheese, softened
2 Tablespoons Granulated sugar
1 teaspoon lemon juice
2 C. Powdered Sugar
2 Tablespoons Milk
1 tablespoon Vanilla Extract
1. Preheat the oven to 375 Degrees. Unroll the crescent rolls and separate each dough portion along center perforation to form 8 rectangles; press diagonal perforation to seal.
2. Stir together the cream cheese, sugar and lemon juice; spread cream cheese mixture evenly over 1 side of each rectangle. Roll up jelly-roll fashion, starting at long end. gendly cut each log into 6 1" thick slices, using a serrated knife. Place rolls in a lightly greased 9x13 inch baking pan. Bake at 375 degrees for 15 minutes or until lightly browned.
3. While rolls are baking; mix powdered sugar, milk & vanilla; drizzle over warm rolls.
Makes 4 Dozen Rolls.
Alternate Suggestions: Use orange juice instead of lemon juice, and Craisins.
Instead of Cream cheese, use brown sugar, butter, cinnamon and raisins.
Use Peanut Butter & Jelly
Add Raspberry preserves ( or apricot, peach, blackberry or plum.)
Russian Refresher
Russian Refresher is this yummy mix that you mix with hot water in the wintertime. My brother and his wife introduced us to this recipe years ago and it is heavenly.
Russian Refresher
2 C. Tang Powder
3-oz Pkg Pre-Sweetened Lemonade
1 1/3 C. Sugar
1 teaspoon Cinnamon
1/2 teaspoon Ground Cloves
Combine the tang powder with lemonade, sugar, cinnamon and cloves. In a large bowl, mix well with a wire whisk. Store the powder in a tightly sealed container.
When you are ready to use: add 3 tablespoons of the mixture to a coffee mug full of boiling water, stir and serve hot.
This is a totally good dring to have on those cold winter nights, also when you feel like you have a cold, it helps. VERY YUMMY!
Russian Refresher
2 C. Tang Powder
3-oz Pkg Pre-Sweetened Lemonade
1 1/3 C. Sugar
1 teaspoon Cinnamon
1/2 teaspoon Ground Cloves
Combine the tang powder with lemonade, sugar, cinnamon and cloves. In a large bowl, mix well with a wire whisk. Store the powder in a tightly sealed container.
When you are ready to use: add 3 tablespoons of the mixture to a coffee mug full of boiling water, stir and serve hot.
This is a totally good dring to have on those cold winter nights, also when you feel like you have a cold, it helps. VERY YUMMY!
Aunt Janet Overson's Brownies
Aunt Janet Overson's Brownies
3 Tablespoons Cocoa
1 C. Sugar
1/3 C. Shortening
2 Eggs
1 teaspoon Vanilla
1/2 C. Flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Walnuts or Peacans (optional)
Cream together the cocoa, sugar, shortening, eggs & vanilla. Sift together the flour, salt & baking powder; add to mixture. Add the nuts if desired. Bake at 375 degrees for 35-20 minutes. Sprinkle powdered sugar over the top of the brownies when warm, but not hot; if desired. Cut into squares and serve when completely cooled.
3 Tablespoons Cocoa
1 C. Sugar
1/3 C. Shortening
2 Eggs
1 teaspoon Vanilla
1/2 C. Flour
1/4 teaspoon salt
1/2 teaspoon baking powder
Walnuts or Peacans (optional)
Cream together the cocoa, sugar, shortening, eggs & vanilla. Sift together the flour, salt & baking powder; add to mixture. Add the nuts if desired. Bake at 375 degrees for 35-20 minutes. Sprinkle powdered sugar over the top of the brownies when warm, but not hot; if desired. Cut into squares and serve when completely cooled.
Grandma Welker's Scalloped Potatoes
Grandma Welker's Scalloped Potatoes
8 C. Potatoes
1/4 C. Onion
1 Can Cream of Musroom Soup
1 Can Cream of Chicken Soup
1 C. Milk
Cheese
Salt
Pepper
Mix soups together with milk until smooth. Put a lauer of soup mixure on bottom of pan. Then place a layer of potatoes, cheese & onion. Add the soup. Top with cheese. Bake covered for 1 hour at 350 degrees. Then bake un-covered for 35-45 minutes more.
8 C. Potatoes
1/4 C. Onion
1 Can Cream of Musroom Soup
1 Can Cream of Chicken Soup
1 C. Milk
Cheese
Salt
Pepper
Mix soups together with milk until smooth. Put a lauer of soup mixure on bottom of pan. Then place a layer of potatoes, cheese & onion. Add the soup. Top with cheese. Bake covered for 1 hour at 350 degrees. Then bake un-covered for 35-45 minutes more.
Lemon Jell-o Cheesecake
Lemmon Jell-O Cheesecake
1 Small Lemon Jell-o
1 C. Boiling Water
1 Can of Evaporated Milk
Put Jello into freezer for 20-25 minutes. Pour in the canned milk and put back into freezer for 20-25 minutes more.
1/2 Cube of margarine, softened
20 squares of Graham Crackers
1/8 C. Sugar
Crush or blenderize crackers until fine; set aside 2 tablespoons for later. Cut margarine into the crumbs, add sugar and nuts. The nuts are optional. Press into a 9x14 inch pan.
1 1/4 C. Sugar
1 8 oz. Pkg. Cream Cheese
2 Tablespoons Real Lemon Juice
Soften the cream cheese, add sugar and real lemon juice and beat together with a mixer in a large bowl. Take Jell-O out of the freezer; add jell-o to cream cheese mixture; set aside. In a large bowl, pour canned milk. Milk should be very cold. Add 3 tablespoons Real Lemon and 2whip until stiffs; add to Jell-0 mixture (foldin, do not blend or beat). Pour over crumbs. Sprinkle top with leftover crumbs.
Refrigerate 2-3 hours before serving.
1 Small Lemon Jell-o
1 C. Boiling Water
1 Can of Evaporated Milk
Put Jello into freezer for 20-25 minutes. Pour in the canned milk and put back into freezer for 20-25 minutes more.
1/2 Cube of margarine, softened
20 squares of Graham Crackers
1/8 C. Sugar
Crush or blenderize crackers until fine; set aside 2 tablespoons for later. Cut margarine into the crumbs, add sugar and nuts. The nuts are optional. Press into a 9x14 inch pan.
1 1/4 C. Sugar
1 8 oz. Pkg. Cream Cheese
2 Tablespoons Real Lemon Juice
Soften the cream cheese, add sugar and real lemon juice and beat together with a mixer in a large bowl. Take Jell-O out of the freezer; add jell-o to cream cheese mixture; set aside. In a large bowl, pour canned milk. Milk should be very cold. Add 3 tablespoons Real Lemon and 2whip until stiffs; add to Jell-0 mixture (foldin, do not blend or beat). Pour over crumbs. Sprinkle top with leftover crumbs.
Refrigerate 2-3 hours before serving.
Chicken Rolls
Chicken Rolls
Boneless Chicken Breasts
16 oz. Sour Cream
2 Tablespoons Lemon Juice
Bread Crumbs
Salt
Pepper
Sage
Seasoned Salt
Melted Butter
Mix 16 oz. sour cream and 2 tablespoons lemon juice together. Put chicken in and marinate over night. Mix bread crumbs, salt, pepper, sage and season salt together. Greast 9x13 inch pan. Roll chicken in pread crumb mixture, coating well. Roll chicken breast up. Put into the pan. After all of the chicken breasts are rolled, drizzle with melted butter. Bake at 350 degrees, covered, approximately one hour.
Boneless Chicken Breasts
16 oz. Sour Cream
2 Tablespoons Lemon Juice
Bread Crumbs
Salt
Pepper
Sage
Seasoned Salt
Melted Butter
Mix 16 oz. sour cream and 2 tablespoons lemon juice together. Put chicken in and marinate over night. Mix bread crumbs, salt, pepper, sage and season salt together. Greast 9x13 inch pan. Roll chicken in pread crumb mixture, coating well. Roll chicken breast up. Put into the pan. After all of the chicken breasts are rolled, drizzle with melted butter. Bake at 350 degrees, covered, approximately one hour.
Angela Palmer's Pasta Salad
Pasta Salad
1 12-0z Pkg. Raibow Rotini
1 Smal Tomato
1 Small Can Chopped Olives (optional)
1/2 C. Grated Parmesan Cheese
Italian Dressing
Boil the noodles and let cool. Finely chop the tomato and add to the noodles. Add olives & parmesan cheese.
Add Italian dressing to taste. Refrigerate.
Alfter refrigerating, you may need to add some more dressing.
1 12-0z Pkg. Raibow Rotini
1 Smal Tomato
1 Small Can Chopped Olives (optional)
1/2 C. Grated Parmesan Cheese
Italian Dressing
Boil the noodles and let cool. Finely chop the tomato and add to the noodles. Add olives & parmesan cheese.
Add Italian dressing to taste. Refrigerate.
Alfter refrigerating, you may need to add some more dressing.
Indian Fry Bread & Indian Tacos
Indian Fry Bread
3-4 C. All Purpose Flour
1 Tablespoon Salt
1-2 C. Warm Water
1-2 C. Shortening
(You can add a little powdered milk, also.)
In a bowl, mix flour & salt. Slowly add water until a dough is formed. Knead dough for 5 minutes. Put a towel over the bowl for about 10-15 minutes. Knead again. Make into a ball and flatten out (except for the edges of the circle.) Flatten those with your fingers. Melt shortening in a fry pan; get it nice and hot. Put dough in very slowly. Let cook until golden brown colored on both sides. Drain up-ways.
Indian Tacos
Indian Fry Bread
Home-Made Refried Beans
Gooked Ground Beef
Lettuce
Tomatoes
Onions
Cheese
Sour Cream
Fresh Salsa
I like to put cooked spanish rice on mine as well.
Put peans and cheese in the center of the flat fry bread. Add the meat and all of the taco fixings.
Fold up like a regular taco and eat. They will be large, and are very filling. You can either pur your rice inside it or serve it on the side.
3-4 C. All Purpose Flour
1 Tablespoon Salt
1-2 C. Warm Water
1-2 C. Shortening
(You can add a little powdered milk, also.)
In a bowl, mix flour & salt. Slowly add water until a dough is formed. Knead dough for 5 minutes. Put a towel over the bowl for about 10-15 minutes. Knead again. Make into a ball and flatten out (except for the edges of the circle.) Flatten those with your fingers. Melt shortening in a fry pan; get it nice and hot. Put dough in very slowly. Let cook until golden brown colored on both sides. Drain up-ways.
Indian Tacos
Indian Fry Bread
Home-Made Refried Beans
Gooked Ground Beef
Lettuce
Tomatoes
Onions
Cheese
Sour Cream
Fresh Salsa
I like to put cooked spanish rice on mine as well.
Put peans and cheese in the center of the flat fry bread. Add the meat and all of the taco fixings.
Fold up like a regular taco and eat. They will be large, and are very filling. You can either pur your rice inside it or serve it on the side.
Wednesday, July 15, 2009
Refried Beans
Refried Beans
1 pkg Dried Pinto Beans
4-5 Bay Leaves
Bacon
Water
Salt
In a slow cooker, boil the beans in the water. Add raw bacon and bay leaves. Cook together. Add salt after it's all finished cooking.
After beans are all finished cooking empty the beans without the water into a fry pan. You can add a little water for moisture. Take out the bay leaves. Smash the beans in the pan. add cheese, if desired.
1 pkg Dried Pinto Beans
4-5 Bay Leaves
Bacon
Water
Salt
In a slow cooker, boil the beans in the water. Add raw bacon and bay leaves. Cook together. Add salt after it's all finished cooking.
After beans are all finished cooking empty the beans without the water into a fry pan. You can add a little water for moisture. Take out the bay leaves. Smash the beans in the pan. add cheese, if desired.
Tuna Noodles
Tuna Noodles
1-2 cans Tuna
Wide Egg Noodles
1 Can Cream of Chicken Soup
1 soup fan of milk
Salt
Pepper (if desired)
Cook noodles according to package directions. Drain and put back into pan. Return to stove. ADd tuna, do not drain. Add 1 can cream of chicken soup. Stir. Pour milk into the soup can and add to mixture. Stir. Add salt and pepper if desired. Let simmer and thicken.
1-2 cans Tuna
Wide Egg Noodles
1 Can Cream of Chicken Soup
1 soup fan of milk
Salt
Pepper (if desired)
Cook noodles according to package directions. Drain and put back into pan. Return to stove. ADd tuna, do not drain. Add 1 can cream of chicken soup. Stir. Pour milk into the soup can and add to mixture. Stir. Add salt and pepper if desired. Let simmer and thicken.
Garlic-Parmesan Smashed Potatoes
Garlic-Parmesan Smashed Potatoes
4 Cloves Garlic, halved
1 tablespoon Olive Oil
2 1/4 Lbs. Red Potatoes, quartered
1/4 C. Butter, cut into pieces
3/4 C. Grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 c. Hot Milk
1. Saute' garlic cloves in hot oil in a large saucepan over medium heat until golden.
2. Add potato and water to cover. Bring to a boil; cover, reduce heat and simmer 15 minutes until potatoes are tender. Drain, disgarding the garlic. Add butter and next 3 ingredients to the potatoes.
3. Beat at medium speed with an electric mixer until fluffy; gradually adding milk. Do not over-beat. Add additional milk, if desired, for creamier potatoes.
4 Cloves Garlic, halved
1 tablespoon Olive Oil
2 1/4 Lbs. Red Potatoes, quartered
1/4 C. Butter, cut into pieces
3/4 C. Grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 c. Hot Milk
1. Saute' garlic cloves in hot oil in a large saucepan over medium heat until golden.
2. Add potato and water to cover. Bring to a boil; cover, reduce heat and simmer 15 minutes until potatoes are tender. Drain, disgarding the garlic. Add butter and next 3 ingredients to the potatoes.
3. Beat at medium speed with an electric mixer until fluffy; gradually adding milk. Do not over-beat. Add additional milk, if desired, for creamier potatoes.
Taco Soup
Taco Soup
1 Lb. Ground Chuck
1 Large onion, chopped
3 (15 1/2 oz) Cans Mexican style chili beans, undrained
1 (15 oz) Can Tomato Sauce
1 (14 1/2 oz) Can Chopped Green Chilies
1 (1 1/4 oz) envelope Taco Seasoning mix
1 1/2 C. Water
Toppings: Corn chips, shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese.
1. Cook beef and onions in a dutch oven or skillet over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.
2. Stir in beans and next 7 ingredients into beef mixture, bring to a boil. Reduce heat, simmer uncovered for about 15 minutes, stirring occasionally.
3. Spoon the soup into bowls; top with desired toppings.
1 Lb. Ground Chuck
1 Large onion, chopped
3 (15 1/2 oz) Cans Mexican style chili beans, undrained
1 (15 oz) Can Tomato Sauce
1 (14 1/2 oz) Can Chopped Green Chilies
1 (1 1/4 oz) envelope Taco Seasoning mix
1 1/2 C. Water
Toppings: Corn chips, shredded lettuce, chopped tomato, sour cream, shredded Cheddar cheese.
1. Cook beef and onions in a dutch oven or skillet over medium-high heat until meat is browned and onions are tender, stirring until meat crumbles; drain.
2. Stir in beans and next 7 ingredients into beef mixture, bring to a boil. Reduce heat, simmer uncovered for about 15 minutes, stirring occasionally.
3. Spoon the soup into bowls; top with desired toppings.
Gravy Patties 2 ways
Gravy Patties 2 different ways
1 Lb. Ground Beef
1 C. Water
1/2 teaspoon Mustard
1/2 teaspoon Seasoned salt
1/2 teaspoon pepper
1/4 teaspoon Garlic Powder
1/4 c. Bread Crumbs
1 Pkg. Brown Gravy Mix
Additional 1 1/2 C. Water
Mix ground beef, water, mustard, seasoned salt, pepper, garlic powder and bread crumbs. Make into patties. Brown on both sides. remove patties from skillet. Add gravy mix and water to skillet. Return patties to gravy mix and simmer for 15 minutes.
The other way
Ground Beef
Milk
Brown Gravy Mix
Seasoned Salt
1 Tablespoon Flour
Make ground beef into patties, add seasoned salt. Cook all the way through on both sides. Mix brown gravy with milk and add flour making sure that there are no lumps. Pour over th meat until covering. Simmer all together until gravy is thickened. Serve with mashed potatoes.
1 Lb. Ground Beef
1 C. Water
1/2 teaspoon Mustard
1/2 teaspoon Seasoned salt
1/2 teaspoon pepper
1/4 teaspoon Garlic Powder
1/4 c. Bread Crumbs
1 Pkg. Brown Gravy Mix
Additional 1 1/2 C. Water
Mix ground beef, water, mustard, seasoned salt, pepper, garlic powder and bread crumbs. Make into patties. Brown on both sides. remove patties from skillet. Add gravy mix and water to skillet. Return patties to gravy mix and simmer for 15 minutes.
The other way
Ground Beef
Milk
Brown Gravy Mix
Seasoned Salt
1 Tablespoon Flour
Make ground beef into patties, add seasoned salt. Cook all the way through on both sides. Mix brown gravy with milk and add flour making sure that there are no lumps. Pour over th meat until covering. Simmer all together until gravy is thickened. Serve with mashed potatoes.
Tammi's Mexican Casserole
Mexican Casserole
Tortilla Chips
1 teaspoon Garlic Salt
1 Can Cream Of Chicken Soup
1 Can Cream of Mushroom Soup
2 Soup Cans of Milk
1 (4 oz) Can Peeled & Diced Green Chilies, drained
1 (2-2.6 oz) Can Sliced Black Olives, drained
1/4 C. Chopped Onion
2 Lbs Ground Beef
2 C. Grated Cheese
Brown ground beef; drain. Add onion and garlic salt. In a large bowl, combine cream of chicken soup, cream of mushroom soup, milk, chilies and olives. Mix well with a wire whisk. Add to ground beef and heat.
In a 10x13 inch baking pan, crush tortilla chips. Cover with meat and soup mixture. Top with grated cheese and bake at 375 degrees until cheese is melted.
Tortilla Chips
1 teaspoon Garlic Salt
1 Can Cream Of Chicken Soup
1 Can Cream of Mushroom Soup
2 Soup Cans of Milk
1 (4 oz) Can Peeled & Diced Green Chilies, drained
1 (2-2.6 oz) Can Sliced Black Olives, drained
1/4 C. Chopped Onion
2 Lbs Ground Beef
2 C. Grated Cheese
Brown ground beef; drain. Add onion and garlic salt. In a large bowl, combine cream of chicken soup, cream of mushroom soup, milk, chilies and olives. Mix well with a wire whisk. Add to ground beef and heat.
In a 10x13 inch baking pan, crush tortilla chips. Cover with meat and soup mixture. Top with grated cheese and bake at 375 degrees until cheese is melted.
Hershey's Town Chip Cookies
Hershey's Town Chip Cookies (5 doz)
1 C. Butter Flavor Shortening
3/4 C. Brown Sugar, packed
3/4 C. sugar
1 teaspoon vanilla
Cream together until fluffy by hand and add 2 eggs
Sift together:
2 1/4 C. Flour
3/4 teaspoon salt
add to mixture.
Add pecans & 1/2 or whole bag of MILK chocolate chips.
Bake at 350 degrees for 8-10 minutes. If you are using dark pans bake at 325 degrees.
Don't bake 2 pans at the same time unless you have 2 ovens.
1 C. Butter Flavor Shortening
3/4 C. Brown Sugar, packed
3/4 C. sugar
1 teaspoon vanilla
Cream together until fluffy by hand and add 2 eggs
Sift together:
2 1/4 C. Flour
3/4 teaspoon salt
add to mixture.
Add pecans & 1/2 or whole bag of MILK chocolate chips.
Bake at 350 degrees for 8-10 minutes. If you are using dark pans bake at 325 degrees.
Don't bake 2 pans at the same time unless you have 2 ovens.
Sopa
Sopa
1/4 C. Vegetable Oil
1 Pkg Elbo Macaroni
4-5 Large Fresh Tomatoes
Garlic
Onions
Water
Salt
Tomato Sauce
Brown the noodles in the hot oil. Add the tomatoes, garlic & onions. Add water covering the pasta. Add salt to taste. Let simmer together, about 10 minutes, covered. Let sit for a little bit before you serve, because it will be very hot.
1/4 C. Vegetable Oil
1 Pkg Elbo Macaroni
4-5 Large Fresh Tomatoes
Garlic
Onions
Water
Salt
Tomato Sauce
Brown the noodles in the hot oil. Add the tomatoes, garlic & onions. Add water covering the pasta. Add salt to taste. Let simmer together, about 10 minutes, covered. Let sit for a little bit before you serve, because it will be very hot.
Albondigas Soup
Albondigas Soup
5-6 C. Barley
Water
Ground Beef
Cumin Powder
Parsley Flakes
Garlic Powder
Tomato Sauce
Carrots
Potatoes
Tomatoes
Put the ground beef, seasonings and partially cooked barely into a mixing bowl. Mix ingredients together and make into meatballs; they can be large, medium or small in size. Place the meatballs into a stockpot and enough water to cover. Boil the meatballs until browned on the outside. Add more cooked barley, carrots, tomatoes, potatoes & seasonings. Let boil together until veggies are cooked and barley is tender but not over done.
5-6 C. Barley
Water
Ground Beef
Cumin Powder
Parsley Flakes
Garlic Powder
Tomato Sauce
Carrots
Potatoes
Tomatoes
Put the ground beef, seasonings and partially cooked barely into a mixing bowl. Mix ingredients together and make into meatballs; they can be large, medium or small in size. Place the meatballs into a stockpot and enough water to cover. Boil the meatballs until browned on the outside. Add more cooked barley, carrots, tomatoes, potatoes & seasonings. Let boil together until veggies are cooked and barley is tender but not over done.
Sloppy Joes
Sloppy Joes
Brown ground beef until all cooked in a skillet.
Add season salt (lawry's) and garlic powder.
Add 1-2 cans of pinto beans. Add minced onion.
Add one package of McCormick's Sloppy Joe seasoning.
Stir in ketchup and a handful of brown sugar. You can
add mustard if desired, I don't. Add dried cilantro & parsley
to the mixture. Simmer until beans are all the way cooked and soft. Serve
over hamburger buns either as a sandwich or open-faced. I like to eat mine
open-faced but my kids like theirs as a sandwich.
Brown ground beef until all cooked in a skillet.
Add season salt (lawry's) and garlic powder.
Add 1-2 cans of pinto beans. Add minced onion.
Add one package of McCormick's Sloppy Joe seasoning.
Stir in ketchup and a handful of brown sugar. You can
add mustard if desired, I don't. Add dried cilantro & parsley
to the mixture. Simmer until beans are all the way cooked and soft. Serve
over hamburger buns either as a sandwich or open-faced. I like to eat mine
open-faced but my kids like theirs as a sandwich.
Potato Salad
Potato Salad
12 Potatoes
8-10 Eggs
1-2 Dill Pickles (or to taste)
Onion
Celery
Miracle Whip
Mustard
Evaporated Milk
Salt
Pepper
Boil the potatoes & eggs (separately) until done. Cool & peel. Cut up the potatoes, eggs, pickles, onion & celery. Mix approximately 1 c. miracle whip and 3-4 Tablespoons of Mustard along with a can of evaporated milk. You can add some pickle juice, also if you wish but not a lot because it will turn runny. Pour over chopped veggies. Salt & Pepper to taste
12 Potatoes
8-10 Eggs
1-2 Dill Pickles (or to taste)
Onion
Celery
Miracle Whip
Mustard
Evaporated Milk
Salt
Pepper
Boil the potatoes & eggs (separately) until done. Cool & peel. Cut up the potatoes, eggs, pickles, onion & celery. Mix approximately 1 c. miracle whip and 3-4 Tablespoons of Mustard along with a can of evaporated milk. You can add some pickle juice, also if you wish but not a lot because it will turn runny. Pour over chopped veggies. Salt & Pepper to taste
Cherry 'O' Cream Cheese Pie
Cherry 'O' Cream Cheese Pie
Crust:
1-2 packs Honey-Maid Graham Crackers, finely rolled till its the consistency of sand
1/4 C. Sugar
1/4 C. Butter or margarine, softened or melted
Thoroughly blend the cracker crumbs, sugar & butter. Press firmly against the bottom and sides of a 9 inch pie plate. Bake in a moderate oven at 375 degrees for 8 minutes. Cool completely.
Filling:
3 Pkg Cream Cheese
2 Can Eagle Brand Condensed Milk
2/3 C. Lemon Juice (measure accurately)
1 teaspoon Vanilla Extract
1 Can Prepared Cherry pie filling or cherry glaze
Let the cream cheese stand at room temperature until softened; beat until fluffy. Gradually add the condensed milk while stirring; stir until thoroughly mixed. Add lemon juice and venilla. Stir until well mixed. Turn into prepared crust. Chill 2-3 hours or overnight. Top with cherry pie filling or glaze when you are ready to serve.
Cherry Glaze:
1 c. Drained red, tart & pitted cherries
2 Tablespoons Sugar
2 Teaspoons Cornstarch
1/2 C. Cherry Juice
Blend sugar & cornstarch; stir in cherry juice. Cook until thickened and clear, stirring constantly. Stir in a few drops of red food coloring, if desired. Add cherries & cool.
Crust:
1-2 packs Honey-Maid Graham Crackers, finely rolled till its the consistency of sand
1/4 C. Sugar
1/4 C. Butter or margarine, softened or melted
Thoroughly blend the cracker crumbs, sugar & butter. Press firmly against the bottom and sides of a 9 inch pie plate. Bake in a moderate oven at 375 degrees for 8 minutes. Cool completely.
Filling:
3 Pkg Cream Cheese
2 Can Eagle Brand Condensed Milk
2/3 C. Lemon Juice (measure accurately)
1 teaspoon Vanilla Extract
1 Can Prepared Cherry pie filling or cherry glaze
Let the cream cheese stand at room temperature until softened; beat until fluffy. Gradually add the condensed milk while stirring; stir until thoroughly mixed. Add lemon juice and venilla. Stir until well mixed. Turn into prepared crust. Chill 2-3 hours or overnight. Top with cherry pie filling or glaze when you are ready to serve.
Cherry Glaze:
1 c. Drained red, tart & pitted cherries
2 Tablespoons Sugar
2 Teaspoons Cornstarch
1/2 C. Cherry Juice
Blend sugar & cornstarch; stir in cherry juice. Cook until thickened and clear, stirring constantly. Stir in a few drops of red food coloring, if desired. Add cherries & cool.
Stir Fry Chicken & Vegetables
Stir Fry Chicken & Vegetables
1 Tablespoon Cornstarch
A Dash of Ginger
1 C. Chicken Broth
1 Tablespoon Soy Sauce
2 Tablespoons Oil
1 C. Chicken
2 1/2 C. Fresh Veggies
1 Tablespoon Garlic
First, mix the cornstarch, ginger, broth & soy sauce; set aside. Clean and slice the veggies. Cut into long, thin strips. In a skillet, heat the oil and brown the chicken; add veggies, garlic & stir fry until desired tenderness. Add the broth mixture and cool until it thickens. Serv over or with rice which is optional.
If there is any stir fry sauce left over after it cooks, I like to mix it in with the rice.
1 Tablespoon Cornstarch
A Dash of Ginger
1 C. Chicken Broth
1 Tablespoon Soy Sauce
2 Tablespoons Oil
1 C. Chicken
2 1/2 C. Fresh Veggies
1 Tablespoon Garlic
First, mix the cornstarch, ginger, broth & soy sauce; set aside. Clean and slice the veggies. Cut into long, thin strips. In a skillet, heat the oil and brown the chicken; add veggies, garlic & stir fry until desired tenderness. Add the broth mixture and cool until it thickens. Serv over or with rice which is optional.
If there is any stir fry sauce left over after it cooks, I like to mix it in with the rice.
Pasta Salad
Pasta Salad
2-3 boxes of Tri-Color Pasta
Water
Salt
1 bottle of Safeway Light Italian Dressing (you can use any italian dressing but it's best with this one), chilled
Cherubs Grape Tomatoes ( you can use any tomatoes but its best with these)
Parmesan Cheese
Boil the water with the salt and add the tri-color pasta and cook until al-dente. Drain the pasta and pour cold water all over it until it is cool. Place the pasta into a large mixing bowl add the cut grape tomatoes. I LOVE tomatoes so I add a lot. Add the bottle of Italian Dressing and the bottle of Parmesan Cheese. Mix all together and chill in fridge until serving.
2-3 boxes of Tri-Color Pasta
Water
Salt
1 bottle of Safeway Light Italian Dressing (you can use any italian dressing but it's best with this one), chilled
Cherubs Grape Tomatoes ( you can use any tomatoes but its best with these)
Parmesan Cheese
Boil the water with the salt and add the tri-color pasta and cook until al-dente. Drain the pasta and pour cold water all over it until it is cool. Place the pasta into a large mixing bowl add the cut grape tomatoes. I LOVE tomatoes so I add a lot. Add the bottle of Italian Dressing and the bottle of Parmesan Cheese. Mix all together and chill in fridge until serving.
Fideo's
Fideo's (like spaghetti) pronounced Fee-Day-O's
1/4 C. Vegetable Oil
1 Pkg. Cut fideo noodles
4-5 Large fresh tomatoes
1-2 Cloves of carlic (or you can use garlic powder)
1/2 Onion, minced
1-2 Cans tomato sauce
Water
Salt
Ground Beef (good with or without)
Brown the noodles in the hot oil. If you get whole fideo noodles, break them up before you brown them. Add the tomatoes, onions, garlic & tomato sauce. Add the cooked meat and just enough water to cover all ingredients. Salt & pepper to taste. Cover and let simmer for 10 minutes or until the moodles are tender. Let it sit and cool for a little bit before serving you want it to be a thick like spaghetti.
1/4 C. Vegetable Oil
1 Pkg. Cut fideo noodles
4-5 Large fresh tomatoes
1-2 Cloves of carlic (or you can use garlic powder)
1/2 Onion, minced
1-2 Cans tomato sauce
Water
Salt
Ground Beef (good with or without)
Brown the noodles in the hot oil. If you get whole fideo noodles, break them up before you brown them. Add the tomatoes, onions, garlic & tomato sauce. Add the cooked meat and just enough water to cover all ingredients. Salt & pepper to taste. Cover and let simmer for 10 minutes or until the moodles are tender. Let it sit and cool for a little bit before serving you want it to be a thick like spaghetti.
Fidelo Soup
Fidelo Soup (Pronounced Fee-Day-O)
3-4 Pkgs Fideo Cortado Pasta (broken vermicelli)
4-5 Cans of Tomato Sauce
Water
Garlic Powder
Tomatoes, Chopped
Onion (optional)
Shredded Cheese (Best with Kraft shredded "Mexican" cheese blend)
Vegetable or Canola Oil
In a stock pot, brown the fideo noodles in the hot oil. After they are browned, add water to about 1/2 way up the pot. Add the tomato sauce, onion, garlic powder and tomatoes. Simmer all together until the noodles are almost done. Add the cheese (whole bag) and stir in. Remove from heat and do not over cook!
3-4 Pkgs Fideo Cortado Pasta (broken vermicelli)
4-5 Cans of Tomato Sauce
Water
Garlic Powder
Tomatoes, Chopped
Onion (optional)
Shredded Cheese (Best with Kraft shredded "Mexican" cheese blend)
Vegetable or Canola Oil
In a stock pot, brown the fideo noodles in the hot oil. After they are browned, add water to about 1/2 way up the pot. Add the tomato sauce, onion, garlic powder and tomatoes. Simmer all together until the noodles are almost done. Add the cheese (whole bag) and stir in. Remove from heat and do not over cook!
Jell-o Cake
Jell-o Cake
Bake a white cake from a mix and let it cool a little.
Poke holes all over it with a fork. Make a jell-o (best with strawberry or lemon) but dont put the jell-o in the freezer.
Spoon the jell-o liquid all over the cake and refrigerate.
Add the topping onto the cake (Recipie follows).
Topping:
1 small Instant Vanilla Pudding
1/2 C. Milk
1 Small Tub of Cool Whip
Mix together in a bowl and spread on top of the jello-cake
Bake a white cake from a mix and let it cool a little.
Poke holes all over it with a fork. Make a jell-o (best with strawberry or lemon) but dont put the jell-o in the freezer.
Spoon the jell-o liquid all over the cake and refrigerate.
Add the topping onto the cake (Recipie follows).
Topping:
1 small Instant Vanilla Pudding
1/2 C. Milk
1 Small Tub of Cool Whip
Mix together in a bowl and spread on top of the jello-cake
Tuesday, July 14, 2009
Tortilla Soup
Ok this is 2 different recipes for Tortilla Soup that my mom has. The one I make is a little harder to make if you don't have the season blend that we get from the internet (used to be able to get it at COSTCO). The first one is that recipe.
Tortilla Soup
1/2 Onion
1 Stalk Celery
Minced garlic
Saute' in a little olive oil. A quick substitution for all of this is to just use some dried minced onions and dried minced garlic.
2-3 cans of Chicken Broth
1-2 Cans of Diced Tomatoes, chopped fine & the juice
1-2 cans of corn (not creamed)
1 Tablespoon Tortilla Soup Spice Blend
1 Can Cooked Chicken
Simmer until Celery is tender, about an hour. Serve with tortilla chips. If you make it without the celery and the dried minced onions and minced garlic it only takes about 15-20 minutes to simmer.
Tortilla Soup (the other one)
8 Tblspoons Canola oil (or olive oil)
in a 6-8 qt Soup pot, preheat the oil.
1 diced onion
4-6 Minced Garlic cloves
Lightly Saute' in the oil. You don't want to overcook the garlic because it will taste bitter.
2 14 oz cans diced tomatoes & juice, add to the onions & garlic
8 c. Chicken Stock
3/4 -1 Tablespoon Ground Cumin
1/2 - 1 Tablespoon Chili Powder
4 Bay Leaves
A Dash of Cayenne
Bring to a boil
4 Chicken breasts fully cooked & shredded
14 oz Can or frozen corn (not creamed)
Add and simmer for 15 minutes
Serve with tortilla chips
Tortilla Soup
1/2 Onion
1 Stalk Celery
Minced garlic
Saute' in a little olive oil. A quick substitution for all of this is to just use some dried minced onions and dried minced garlic.
2-3 cans of Chicken Broth
1-2 Cans of Diced Tomatoes, chopped fine & the juice
1-2 cans of corn (not creamed)
1 Tablespoon Tortilla Soup Spice Blend
1 Can Cooked Chicken
Simmer until Celery is tender, about an hour. Serve with tortilla chips. If you make it without the celery and the dried minced onions and minced garlic it only takes about 15-20 minutes to simmer.
Tortilla Soup (the other one)
8 Tblspoons Canola oil (or olive oil)
in a 6-8 qt Soup pot, preheat the oil.
1 diced onion
4-6 Minced Garlic cloves
Lightly Saute' in the oil. You don't want to overcook the garlic because it will taste bitter.
2 14 oz cans diced tomatoes & juice, add to the onions & garlic
8 c. Chicken Stock
3/4 -1 Tablespoon Ground Cumin
1/2 - 1 Tablespoon Chili Powder
4 Bay Leaves
A Dash of Cayenne
Bring to a boil
4 Chicken breasts fully cooked & shredded
14 oz Can or frozen corn (not creamed)
Add and simmer for 15 minutes
Serve with tortilla chips
Thursday, July 9, 2009
My Mom's Chicken Fried Steak
Ok all this recipe I can post easily because I know it by heart. This is not the typical restaurant Chicken Fried Steak its SO MUCH BETTER! This is the version of Chicken Fried Steak that my mom has been making ever since I can remember.
Ok you get the pounded steak meat that has the bumps in it and cut it into steak fingers.
In a bowl mix flour, salt & pepper (I don't put pepper)
In another bowl crack one to 2 eggs and beat. Add about a cup of milk to the eggs.
Dip the steak fingers into the flour mixture, then into the egg mixture and back into the flour.
Place into hot oiled electra-maid or into a hot oiled fry pan. Brown on both sides until nice and crispy.
Add Milk & brown gravy mix to the meat until it fully covers the browned meat. You might want to add a tablespoon of flour so that the mixture will thicken quicker.
Let simmer until the gravy is thickened. Meat should be very tender.
Some of the batter may fall off into the gravy but it's EXCELLENT like that because you get that when you serve it over your mashed potatoes you are going to want to serve with this chicken fried steak.
ENJOY!!!!
Ok you get the pounded steak meat that has the bumps in it and cut it into steak fingers.
In a bowl mix flour, salt & pepper (I don't put pepper)
In another bowl crack one to 2 eggs and beat. Add about a cup of milk to the eggs.
Dip the steak fingers into the flour mixture, then into the egg mixture and back into the flour.
Place into hot oiled electra-maid or into a hot oiled fry pan. Brown on both sides until nice and crispy.
Add Milk & brown gravy mix to the meat until it fully covers the browned meat. You might want to add a tablespoon of flour so that the mixture will thicken quicker.
Let simmer until the gravy is thickened. Meat should be very tender.
Some of the batter may fall off into the gravy but it's EXCELLENT like that because you get that when you serve it over your mashed potatoes you are going to want to serve with this chicken fried steak.
ENJOY!!!!
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