Banana Bread - Jodi Schwartz
1/2 cup margarine or butter
1 c sugar
3 mashed, very ripe bananas
1 tsp vanilla
2 eggs
2 c flour
1 tsp baking soda
1 tsp salt
Chopped walnuts, if desired
Combine butter, sugar, bananas, vanilla and eggs. Add dry ingredients. Fold in chopped nuts. Bake in greased bread pan at 350 degrees for 45min-1hour. Decrease temp to 325 degrees if using glass bread pans.
Whole Wheat Bread- Karen Tucker *Just a quick note, I buy the gluten flour in the bulk section at WinCo; easy to find and inexpensive. It makes all the difference when using whole wheat flour. I also use white wheat.*
2 Tbsp Yeast
1 tsp Salt
1 ¾ C Warm water
1 Eggs
1/3 C Honey
¼ C Gluten flour
¼ C Oil
6-7 C Whole wheat flour
Combine yeast, water and honey and let stand until foamy.
Add oil, salt, egg and 3 cups of flour. Mix together until combined. Knead in remaining flour until dough forms a smooth ball that is slightly sticky to the touch.
Place dough in large, greased bowl. Cover and let rise until double.
Divide into two pieces and shape into loaves. Let rise until double.
Bake 400°F for 25 minutes.
Whole Wheat Pancakes - Karen Tucker
In Blender combine
1 C Wheat kernels
1 C Milk
Blend on high for 3 minutes, and then add:
½ C Milk
Blend another 2 minutes, and then add:
1 Egg
½ C Oil
2 tsp Sugar
1 tsp Salt
3 tsp Baking powder
Blend slightly.
Cook on a hot griddle and enjoy.
Try this yummy syrup recipe.
Dutch Honey
1 C Cream
1 C Brown sugar
1 C Corn syrup
½ tsp Maple flavor
Combine ingredients and heat just to dissolve the sugar, do not boil the cream will curdle.
Bread Sticks - Karen Tucker
1 Tbsp Yeast
3 Tbsp Gluten flour
1 ½ C warm Water
3 C Whole Wheat Flour
2 Tbsp sugar
¼ C Margarine
½ tsp Salt
Combine yeast, water and sugar, let stand until foamy. Add salt and half the flour. Knead in remaining flour to make soft dough.
Let rise until double in size.
Shape into sticks, brush with margarine. Sprinkle with desired topping, i.e. parmesan cheese, Salad Elegance, etc. Let rise.Bake 375° F for 12 minutes.
Whole Wheat Bread--Jenn Barlow
5 c. warm water
3 T. Yeast (heaping)
1 c. Sugar
1 c. Veg. oil
1/2 c. Vital Wheat Gluten (heaping)
1 1/2 T. Salt
Mix together ingredients. Add 7 C. Whole Wheat Flour and Knead to incorporate. Add about 3 C. more Whole Wheat Flour and Knead. Place into 4 greased loaf pans and let rise 30 minutes. Bake 30 minutes at 350 degrees.
Waffles--Jenn Barlow (sorry, I know it doesn't quite match, but so good!)
2 Eggs, separated
1 3/4 c. milk
1/4 c. veg oil
1 3/4 c. flour
2 T. sugar
4 t. baking powder
1 t. salt
Beat egg yolks, stir in milk and oil. Add dry ingreds. and stir into liquid until large lumps disappear. Beat whites until stiff and gently fold into batter. cook in waffle iron and enjoy!
Zucchini Bread - Jenn Barlow
3eggs, well-beaten
1 c. oil
2 c. sugar
2. grated zucchini
3 t. vanilla
3 c. flour
1 t. salt
1 t. baking soda
3 t. cinnamon
1/2 t. baking powder to well-beaten eggs, add oil, sugar, zucchini, and vanilla. Beat well. Add dry ingreds. pour into 2 greased loaf pans. Bake at 325 for 1 hour or until done.
Best Ever Banana Bread--Jenn Barlow
1 3/4 c. flour
1 1/2 c. sugar
1 t. baking soda
1/2 t. salt
2 eggs
2 large ripe bananas
1/4 c. oil
1/4 c. + 1 T. buttermilk
1 t. vanilla
1 c. walnuts (opt)
Mix together, bake at 350 for 1 hour.
Butterscotch Pull-Aparts--Jenn Barlow (Rhodes Rolls Website)
24 Rhodes Dinner Rolls, thawed but still cold
1/2 box butterscotch or vanilla pudding mix, non-instant
1/2 cup brown sugar
1/2 cup butter or margarine
Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan. Sprinkle remaining pudding mix over the top . Combine brown sugar andbutter. Heat together until butter is melted and a syrup is formed.(microwave about 1 1/2 minutes). Pour syrup over rolls. Cover with sprayed plastic wrap. Let rise until double in size or even with top of bundt pan. Carefully remove wrap.
Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.
Rhodes Monkey Bread--Jenn Barlow (Rhodes Rolls Website)
12 Rhodes Cinnamon Rolls, thawed
1/3 cup butter, melted
3/4 cup sugar
1/2 cup chopped pecans
1/2 cup caramel ice cream topping
Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.
Cinnamon Knots--Jenn Barlow (Rhodes Rolls Website)
12 Rhodes Texas Rolls, thawed but still cold
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup butter, melted
Icing:
1 cup powdered sugar
1 tablespoon butter, melted
2-3 tablespoons milk
1 teaspoon vanilla
Mix cinnamon with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then cinnamon/sugar mixture. Place in a sprayed muffin tin. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350°F 15-20 minutes or until golden brown. Remove from pan and place on a cooling rack. Brush with icing while still warm. (I don't use the icing, I just do the cinnamon/sugar mixture, still yummy)
Caramel Pecan Knots--Jenn Barlow (Rhodes Rolls Website)
8 Rhodes Texas Rolls, thawed but still cold
3/4 cup pecan pieces
1/2 cup brown sugar
3/4 cup heavy cream
1/2 teaspoon cinnamon
1/4 cup sugar
Roll each roll into a 10-inch rope and tie in a knot. Set aside and cover with sprayed plastic wrap. Spread pecans over the bottom of a sprayed 10-inch round baking pan. Sprinkle brown sugar evenly over pecans. Carefully pour cream over sugar and pecans. Mix cinnamon and sugar in a shallow bowl. Remove wrap from rolls and dip each one into cinnamon and sugar mixture. Place in sprayed 10-inch round baking pan, putting one in center and 7 around the outside. Cover with the sprayed plastic wrap again and let rise until double. Remove wrap and bake at 350°F 30-35 minutes. Remove from oven and invert onto serving platter.
Easy Banana Muffins - Carin Tatom
2/3 cup sugar
1/4 cup margarine, softened
3 eggs
1 cup mashed bananas (2 large bananas)
1 2/3 cup flour
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
Preheat to 350. Spray a muffin tin (12 muffins) with cooking spray. Beat sugar and margarine. Add the eggs, bananas and 1/4 cup water. Beat until blended.Mix flour, baking soda, baking powder and salt. Stir into the banana mixture.Use a large spoon or measuring cup and scoop mixture into muffin tin. Fill each hole about 3/4 full. Sprinkle the top with cinnamon and sugar. bake for 15 minutes.
Tee's Hot Buns - Kristi Wright
Combine:
2 cups scalded milk
1/2 cup sugar
2 tsp. salt
3/4 cup vegetable oil
2 cups flour
Add:
2 yeast cakes dissolved in 1/2 cup water
4 beaten eggs
Add:
3 1/2 cups flour
This should make a stiff batter. Cover & let rise for 1 hour. Stir down & spoon into muffin tins.
Bake @ 400 for 12 minutes.
Fix these 1 hour before dinner is ready & they'll be ready to cook & serve hot with dinner!
Friday, April 4, 2008
Thursday, March 6, 2008
March's Side Dish Mania!
Cheddar Bay Biscuits (Red Lobster) - Jenn Barlow
2 cups bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp?)
1/4 cup butter
1/4-1/2 teaspoon garlic powder
Combine Bisquick, milk and cheese and mix until soft dough forms, beat vigorously 30 seconds. Drop by heaping tablespoons on ungreased cookie sheet. Bake at 450 for 8-10 mins or until golden brown. Combine butter and garlic and brush onto baked biscuits before removing from cookie sheet.
Potato Salad - Jenn Barlow
8 med potatoes, peeled, cubed and cooked until tender
4 hard boiled eggs, cooled and coarsely chopped
1 bunch green onion, minced
3 pickles, coarsely choppedsalt to taste
2 t. prepared mustard
Mayo to cover
2 t. sugar
Mix all ingredients and chill. So easy, and so good, haven't had any leftovers yet!
Scruds - Jenn Barlow
8 med potatoes, peeled and cooked about 20 mins, then cooled
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
1/2 med onion, chopped and cooked until translucent (or a bunch of green onions)
3 c. grated cheddar cheesesalt and pepper to taste
1/4 c. milk
2 T. butter
Grate cooled potatoes, mix all ingredients. Bake at 350 for 30 mins.
Winter Green Salad - Jenn Barlow
1/4 c chopped pecans
2 Tbsp sugar
In a small frying pan over med. heat, stir together until sugar melts and starts to carmelized. Cool on foil.
Romain/Spinach/Green Lettuce (and your favorite)Purple Grapes- cut length-wise
1 pomegranate- cut in 1/2 and break under water to get seeds out
3 Kiwi- peeled, sliced and cut in 1/4s
Mix and add pecans. Place a damp paper towel over salad.
1/4 c oil
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 tsp salt
Whisk and Chill. Toss onto salad right before serving.
Rasberry Jello Salad - Jodi Schwartz
1 bag of frozen or fresh raspberries
1 container of coolwhip
1 box raspberry jello
1 box vanilla cook and serve jello
1 box tapioco jello
Mix the three jello's with 3 cups of water and boil for two minutes. Cool jello mixture completely and then add cool whip and raspberries. Refrigerate for 2-3 hours.
Mushroom Salad - Karen Tucker
1 lb Mushrooms, sliced
1/4 C wine vinegar
1 C Celery, sliced
1 Tbsp Sugar
1/2 C Green Pepper, coarsely chopped
2 tsp Basil leaves, crushed
1/2 C Onion, chopped
1 tsp Salt
1/2 tsp Garlic, minced
1 C Olive or salad oil
Mix together and let stand in refrigerator for several hours before serving. (I have used Italian or a Balsamic vinegarette instead of making the dressing.)
Wholewheat Bread - Valerie Ereksen
Use fresh ground wheat (I prefer the white wheat)
I use a Mini Bosch mixer with the dough hook.
I also use TWO 5.25” x 9” x 2.75” glass loaf pans. Standard loaf pans will make three loaves.
Dry ingredients:
6 Cups ground wholewheat flour
½ Cup wheat germ
1 ½ Tbs. Instant Yeast (Saf-Instant) Comes in vacuum packed square foil container. Once opened, I put it in a mason jar and keep it refrigerated.
1 Tbs. All Natural Sea Salt
1/4 Cup Dough Enhancer
1/4 Cup Lecithin Granules
½ Cup Wheat Gluten
1/4 Cup fresh ground Flax Seed
½ Cup raw Sesame Seeds
½ Cup raw Sunflower Seeds
2 Tbs. Poppy Seeds
½ Cup chopped or slivered Almonds
Optional - Raisins, walnuts, dried dates, raw pumpkin seeds.
NOTE: Using dough hook, allow all dry ingredients to mix together for a few minutes on low speed.
Wet Ingredients:
Using a 4 Cup measurer, start with ½ Cup hot water. Add to that 1/3 Cup olive oil, 1/3 Cup honey, 1tsp. Vanilla flavoring and 1 tsp. Almond flavoring.
Fill to 3 2/3 Cup with room temp water.
Combined liquids should be between 100 and 110 degrees.
While my mini Bosch mixer is running on slow with the dough hook (1), add liquid slowly. Allow flour to absorb all liquid before turning mixer up to next highest speed (2). Allow dough to kneed for 10 minutes. You want the dough to pull away from sides of bowl. If it is too wet, add small amounts of flour until it is firm enough. If too dry, add small amounts of water until it is at right consistency.
After 10 minutes of mixing, turn dough out on dough board or counter top that has been oiled. Apply olive oil to hands to avoid dough sticking to fingers. Pinch dough in half. Form each half into shape of loaf. (you will have to develop your own technique for that) Place in 2 large or 3 small loaf pans. Allow to rise from 10 to 25 minutes on top of preheated oven away from drafts. Keep an eye on it so it does not raise more than about 1” above top of pan. Place in center of oven and bake at 350 degrees for 40 minutes. Turn out immediately onto cooling rack and allow to cool.
Because this bread has no preservatives other than the honey, I refrigerate it in plastic bread bags after it has cooled. It can be frozen as well. Notice that this bread is very soft and moist. We love it! Hope you will as well. Any questions - call me at 208-757-1168 or email at vperekson@hotmail.com
Rainbow Pasta Salad - Sarah Smyth
1/2 pkg. rainbow pasta
½ C. Mayo
1/2 C. ham, cubed
¼ tsp. mustard
1/2 C. cheese cubed
½ tsp. sugar
1/8 C. olives
½ -1 TB milk
1/2 tsp. salt or seasoning salt
Chopped vegetables (tomatoes-can be cherry tom., broccoli, cauliflower, carrots, etc.)
Cook, drain, and cool pasta (run under cool water). Mix dressing from mayo, mustard, sugar, salt and ½ TB milk. Thin with the rest of the milk if needed. Pour dressing into pasta. Add rest of ingredients and mix till evenly coated. Salad tastes better if chilled for at least an hour.
Easy Fried Rice - Carin Tatom
*This is a recipe that you can put as much or as little as you like in it! Do it to your own preference, this is just a guideline.
2 cups rice, cooked (it is best used the next day)
2 eggs
3/4 cup chopped ham or sandwich meat
1/2 cup chopped grean onions
Soy Sauce
Scramble the eggs with the meat. Add meat and egg mixture to the rice. Add green onions (you can add them raw or saute them a bit - up to you). Mix rice, meat, eggs and onions together. If you want it hot, then put in a pan and spray lightly with cooking spray - cook on low/medium heat, whle stirring until the desired heat is reached . If you want it cold, leave everything in a large bowl. Pour a little soy sauce at a time over rice mixture, stir, taste it. Put as much or as little soy sauce on as you prefer. (For me, I like the rice a light brown color)
2 cups bisquick
2/3 cup milk
1/2 cup shredded cheddar cheese (extra sharp?)
1/4 cup butter
1/4-1/2 teaspoon garlic powder
Combine Bisquick, milk and cheese and mix until soft dough forms, beat vigorously 30 seconds. Drop by heaping tablespoons on ungreased cookie sheet. Bake at 450 for 8-10 mins or until golden brown. Combine butter and garlic and brush onto baked biscuits before removing from cookie sheet.
Potato Salad - Jenn Barlow
8 med potatoes, peeled, cubed and cooked until tender
4 hard boiled eggs, cooled and coarsely chopped
1 bunch green onion, minced
3 pickles, coarsely choppedsalt to taste
2 t. prepared mustard
Mayo to cover
2 t. sugar
Mix all ingredients and chill. So easy, and so good, haven't had any leftovers yet!
Scruds - Jenn Barlow
8 med potatoes, peeled and cooked about 20 mins, then cooled
1 can cream of mushroom or cream of chicken soup
1 cup sour cream
1/2 med onion, chopped and cooked until translucent (or a bunch of green onions)
3 c. grated cheddar cheesesalt and pepper to taste
1/4 c. milk
2 T. butter
Grate cooled potatoes, mix all ingredients. Bake at 350 for 30 mins.
Winter Green Salad - Jenn Barlow
1/4 c chopped pecans
2 Tbsp sugar
In a small frying pan over med. heat, stir together until sugar melts and starts to carmelized. Cool on foil.
Romain/Spinach/Green Lettuce (and your favorite)Purple Grapes- cut length-wise
1 pomegranate- cut in 1/2 and break under water to get seeds out
3 Kiwi- peeled, sliced and cut in 1/4s
Mix and add pecans. Place a damp paper towel over salad.
1/4 c oil
2 Tbsp apple cider vinegar
2 Tbsp sugar
1/2 tsp salt
Whisk and Chill. Toss onto salad right before serving.
Rasberry Jello Salad - Jodi Schwartz
1 bag of frozen or fresh raspberries
1 container of coolwhip
1 box raspberry jello
1 box vanilla cook and serve jello
1 box tapioco jello
Mix the three jello's with 3 cups of water and boil for two minutes. Cool jello mixture completely and then add cool whip and raspberries. Refrigerate for 2-3 hours.
Mushroom Salad - Karen Tucker
1 lb Mushrooms, sliced
1/4 C wine vinegar
1 C Celery, sliced
1 Tbsp Sugar
1/2 C Green Pepper, coarsely chopped
2 tsp Basil leaves, crushed
1/2 C Onion, chopped
1 tsp Salt
1/2 tsp Garlic, minced
1 C Olive or salad oil
Mix together and let stand in refrigerator for several hours before serving. (I have used Italian or a Balsamic vinegarette instead of making the dressing.)
Wholewheat Bread - Valerie Ereksen
Use fresh ground wheat (I prefer the white wheat)
I use a Mini Bosch mixer with the dough hook.
I also use TWO 5.25” x 9” x 2.75” glass loaf pans. Standard loaf pans will make three loaves.
Dry ingredients:
6 Cups ground wholewheat flour
½ Cup wheat germ
1 ½ Tbs. Instant Yeast (Saf-Instant) Comes in vacuum packed square foil container. Once opened, I put it in a mason jar and keep it refrigerated.
1 Tbs. All Natural Sea Salt
1/4 Cup Dough Enhancer
1/4 Cup Lecithin Granules
½ Cup Wheat Gluten
1/4 Cup fresh ground Flax Seed
½ Cup raw Sesame Seeds
½ Cup raw Sunflower Seeds
2 Tbs. Poppy Seeds
½ Cup chopped or slivered Almonds
Optional - Raisins, walnuts, dried dates, raw pumpkin seeds.
NOTE: Using dough hook, allow all dry ingredients to mix together for a few minutes on low speed.
Wet Ingredients:
Using a 4 Cup measurer, start with ½ Cup hot water. Add to that 1/3 Cup olive oil, 1/3 Cup honey, 1tsp. Vanilla flavoring and 1 tsp. Almond flavoring.
Fill to 3 2/3 Cup with room temp water.
Combined liquids should be between 100 and 110 degrees.
While my mini Bosch mixer is running on slow with the dough hook (1), add liquid slowly. Allow flour to absorb all liquid before turning mixer up to next highest speed (2). Allow dough to kneed for 10 minutes. You want the dough to pull away from sides of bowl. If it is too wet, add small amounts of flour until it is firm enough. If too dry, add small amounts of water until it is at right consistency.
After 10 minutes of mixing, turn dough out on dough board or counter top that has been oiled. Apply olive oil to hands to avoid dough sticking to fingers. Pinch dough in half. Form each half into shape of loaf. (you will have to develop your own technique for that) Place in 2 large or 3 small loaf pans. Allow to rise from 10 to 25 minutes on top of preheated oven away from drafts. Keep an eye on it so it does not raise more than about 1” above top of pan. Place in center of oven and bake at 350 degrees for 40 minutes. Turn out immediately onto cooling rack and allow to cool.
Because this bread has no preservatives other than the honey, I refrigerate it in plastic bread bags after it has cooled. It can be frozen as well. Notice that this bread is very soft and moist. We love it! Hope you will as well. Any questions - call me at 208-757-1168 or email at vperekson@hotmail.com
Rainbow Pasta Salad - Sarah Smyth
1/2 pkg. rainbow pasta
½ C. Mayo
1/2 C. ham, cubed
¼ tsp. mustard
1/2 C. cheese cubed
½ tsp. sugar
1/8 C. olives
½ -1 TB milk
1/2 tsp. salt or seasoning salt
Chopped vegetables (tomatoes-can be cherry tom., broccoli, cauliflower, carrots, etc.)
Cook, drain, and cool pasta (run under cool water). Mix dressing from mayo, mustard, sugar, salt and ½ TB milk. Thin with the rest of the milk if needed. Pour dressing into pasta. Add rest of ingredients and mix till evenly coated. Salad tastes better if chilled for at least an hour.
Easy Fried Rice - Carin Tatom
*This is a recipe that you can put as much or as little as you like in it! Do it to your own preference, this is just a guideline.
2 cups rice, cooked (it is best used the next day)
2 eggs
3/4 cup chopped ham or sandwich meat
1/2 cup chopped grean onions
Soy Sauce
Scramble the eggs with the meat. Add meat and egg mixture to the rice. Add green onions (you can add them raw or saute them a bit - up to you). Mix rice, meat, eggs and onions together. If you want it hot, then put in a pan and spray lightly with cooking spray - cook on low/medium heat, whle stirring until the desired heat is reached . If you want it cold, leave everything in a large bowl. Pour a little soy sauce at a time over rice mixture, stir, taste it. Put as much or as little soy sauce on as you prefer. (For me, I like the rice a light brown color)
Tuesday, February 12, 2008
February's Yummy Dessert Recipe's!
Banana Cup Cakes - Karen Tucker
3/4 C Soft shortening
2 Bananas
1/3 C Milk
1 1/2 tsp Vanilla
2 C Flour
1 1/2 C Sugar
2 1/2 tsp Baking powder
1 tsp Salt
Combine above ingredients; using mixer mix at medium speed about 2 minutes.Add: 2 Eggs1 C Chocolate chips1/2 C Nuts, choppedStir together.Put into cupcake papers and bake 375° for 20 minutes. Yield 24
Cool before frosting.
Frosting; Using mixer, blend one banana until smooth, add enough powdered sugar to achieve spreading consistency and 1 tsp vanilla. Spread on cupcakes and enjoy.
New Zealand Afghans (cookies) - CarinTatom
2 butter sticks
1 cup sugar
1/4 cup cocoa
2 cups flour
2 cups corn flakes
Cream butter and sugar until light and fluffy. Sift in flour and cocoa. Mix the ingredients in well. Crush cornflakes and fold into mixture. Roll spoon mounds of mixture onto lightly greased oven tray, gently pressing down on the cookies with a fork. Bake at 350 - 400 depending on oven, for 20 minutes. When cookies have cooled, frost with chocolate frosting and decorate with a walnut in the middle.
Homemade Oreos - Jodi Schwartz
1pkg. Devil's Food Cake Mix (no pudding)
1/2 cup oil
2 eggs
Mix it all well. Roll into balls and bake on ungreased cookie sheet at 350 degrees for 10 minutes. Cool and put 2 cookies together with cream cheese frosting.
Chocolate S'more Pie - Valerie Ereksen
It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced. Active time: 45 min Start to finish: 7 hr (includes making crust and chilling pie)Servings: Makes 8 servings.
Ingredients
For crust1 graham cracker crumb crust*, baked and cooled completelyFor chocolate cream filling7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped1 cup heavy cream1 large egg, at room temperature for 30 minutesFor marshmallow topping1 teaspoon unflavored gelatin (from a 1/4-oz package) 1/2 cup cold water3/4 cup sugar1/4 cup light corn syrup1/2 teaspoon vanillaVegetable oil for greasingSpecial equipment: a candy thermometer
Preparation
Make chocolate cream filling:Make graham cracker crumb crust* and reserve.Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour. Make marshmallow topping:Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more. Brown topping:Preheat broiler. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice. Cooks' notes:• To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently.• Pie (before browning topping) can be chilled up to 1 day.
*crumb crustSweet crackers and cookies easily transform into delicious piecrusts. Be sure to use graham crackers for the chocolate s'more pie. Active time: 10 minStart to finish: 1 1/4 hr Servings: Makes enough for a 9- to 9 1/2-inch pie.
Ingredients
5 tablespoons unsalted butter, melted, plus additional for greasing1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)2 tablespoons sugar1/8 teaspoon saltSpecial equipment: a 9- to 9 1/2-inch pie plate (4-cup capacity)
Preparation
Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
Easy Cheesecake - Sarah Smyth
Crust:
½ c. butter/marg.
¼ c. packed brown sugar
1 C. flour
¼ c. quick oats
¼ c. walnuts (opt.)
½ tsp. cinnamon
Filling:
2 pkg. (8 oz. each) of cream cheese, softened
1 can sweetened condensed milk
½ c. milk
1 tsp. vanilla
3 eggs, lightly beaten
Cream butter or margarine and brown sugar. Gradually add flour, oats, walnuts and cinnamon: mix well. Press into bottom and up the sides of a greased round 9 in. cake pan (can use springform pan but I don’t). Place on a baking sheet (if using springform pan). Bake at 325 degrees for 10 min. or until set. Cool on a wire rack.
In a large mixing bowl beat cream cheese till fluffy. Beat in condensed milk, milk, and vanilla until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust and return pan to baking sheet. Bake at 325 degrees for 45-50 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour more. Refrigerate till chilled.
Fantastic Dessert - Kristi Wright
Combine:
1 cube margarine
1 cup flour
1 cup walnuts (chopped)
Press in 9x13 pan. Cook @ 350 for 20 minutes. Let cool.
Mix:
8 oz cream cheese
1 cup powdered sugar
1 1/2 cups cool whip
Spread on cooled crust
Mix:
1 small chocolate instant pudding (or any flavor you like)
1 small vanilla instant pudding
4 cups cold milk
Pour on top of cream cheese layer.
Let set & add cool whip to top.
Greenies--Jenn Barlow
1/4 C. Oil
2 eggs (well beaten)
1 1/4 c. Water
1 White cake mix
1 sm. pkg. vanilla pudding
Mix 2 mins (just like a cake mix)Add:1 capful of mint flavoringgreen food coloringchocolate chipsGrease 9x13 cake pan and pour in mixture. Bake @350 for 30-40 mins.
Fruit Pizza--Jenn Barlow
Crust:
3 c. flour
3 cubes margarine
6 T. sugar
mix well, pat onto cookie sheet. Bake @350 for 15-20 mins.
Topping:
1, 8 oz pkg cream cheese
1, 12 oz container cool whip
1 c. sugar
1 sm. can crushed pineapple, drained
Mix well, and spread on cooled crust. Top with fresh fruit: grapes, kiwi, strawberry, banana.
Chocolate Roll--Jenn Barlow
1 t. vanilla extract
2 c. heavy cream
Combine and whip1, 9 oz pkg. Nabisco Famous Chocolate Wafers
Spread 1/2 T. whipped topping on each wafer and stack together on serving platter (will be about 14 in.)
Frost with remaining whipped cream. Chill 4-6 hours. To serve, slice roll at 45 degree angle.
Fresh Peach Pie--Jenn Barlow
3/4 c. sugar
1 c. hot water
3 T. cornstarch, dissolved in water
2 T. butter
3 T. lemon jello
pinch salt
2 c. sliced fresh peaches
1 baked pie shell
Bring sugar and water to boil, add cornstarch and salt, butter and jello. cool and add peaches. pour into pie crust and chill. top with whipped cream.
Lemon Meringue Pie--Jenn Barlow
1 pkg. lemon pie filling
2/3 c. sugar
2 1/4 c. water
3 egg yolks
combine and cook, stirring to a full boil (about 5 mins). cool about 5 mins. add 2 T. lemon juice and 2 T. butter. Pour into cooled, baked pie shell
Meringue:beat 3 egg whites until foamygradually beat in 6 T. sugar, beating to stiff peaksSpread over filling, bake @ 425 for 5-10 mins until meringue is lightly browned.Hot Fudge1 cube butter (melt in saucepan)6 T. (rounded) cocoa1 1/3 c. sugar1/8 t. salt1 t. vanilla1 can evaporated milk Combine all ingredients, bring to a boil. stir constantly over med-hi about 10 mins. Serve hot over ice cream.
Rice Pudding--Jenn Barlow
1 c. rice, cooked until tender in 1 qt. water to hot rice add:1/2 c. butter 2 slightly beaten eggs1/2 c. raisins2 t. vanilla3 c. milk Mix all together and put into 9x13 pan. Bake at 325 for 1 hour.
Green Apple Crisp--Jenn Barlow
Topping:
3/4 c. flour
2/3 c. sugar
1/4 t. salt
1/2 t. cinnamon
1/2 c. soft buttercombine and mix until crumbly
Filling:
3 c. tart apples, sliced
1 T. sugar arrange apples in a buttered 9x13 pan. cover w/topping. Bake @375 for 45 mins, until bubble, brown and crisp.
Rhubarb Crunch--Jenn Barlow
Topping:
2 c. oats
2 c. flour
1 1/2 c. brown sugar
1 c. melted margarine
2 t. cinnamon
Mix and press half into 9x13 pan.
Fruit:
4-5 c. diced rhubarb
Spread evenly over crumb mixture.
Syrup:
2 c. sugar
2 c. water
2 t. vanilla
4 T. cornstarch
Combine and cook over med. heat. stir until clear. you can add some red food coloring to make it more colorful. Pour over fruit. Top with remaining crumbs and bake @ 350 for about 1 hour.
3/4 C Soft shortening
2 Bananas
1/3 C Milk
1 1/2 tsp Vanilla
2 C Flour
1 1/2 C Sugar
2 1/2 tsp Baking powder
1 tsp Salt
Combine above ingredients; using mixer mix at medium speed about 2 minutes.Add: 2 Eggs1 C Chocolate chips1/2 C Nuts, choppedStir together.Put into cupcake papers and bake 375° for 20 minutes. Yield 24
Cool before frosting.
Frosting; Using mixer, blend one banana until smooth, add enough powdered sugar to achieve spreading consistency and 1 tsp vanilla. Spread on cupcakes and enjoy.
New Zealand Afghans (cookies) - CarinTatom
2 butter sticks
1 cup sugar
1/4 cup cocoa
2 cups flour
2 cups corn flakes
Cream butter and sugar until light and fluffy. Sift in flour and cocoa. Mix the ingredients in well. Crush cornflakes and fold into mixture. Roll spoon mounds of mixture onto lightly greased oven tray, gently pressing down on the cookies with a fork. Bake at 350 - 400 depending on oven, for 20 minutes. When cookies have cooled, frost with chocolate frosting and decorate with a walnut in the middle.
Homemade Oreos - Jodi Schwartz
1pkg. Devil's Food Cake Mix (no pudding)
1/2 cup oil
2 eggs
Mix it all well. Roll into balls and bake on ungreased cookie sheet at 350 degrees for 10 minutes. Cool and put 2 cookies together with cream cheese frosting.
Chocolate S'more Pie - Valerie Ereksen
It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced. Active time: 45 min Start to finish: 7 hr (includes making crust and chilling pie)Servings: Makes 8 servings.
Ingredients
For crust1 graham cracker crumb crust*, baked and cooled completelyFor chocolate cream filling7 oz fine-quality bittersweet chocolate (not more than 70% cacao; not unsweetened), finely chopped1 cup heavy cream1 large egg, at room temperature for 30 minutesFor marshmallow topping1 teaspoon unflavored gelatin (from a 1/4-oz package) 1/2 cup cold water3/4 cup sugar1/4 cup light corn syrup1/2 teaspoon vanillaVegetable oil for greasingSpecial equipment: a candy thermometer
Preparation
Make chocolate cream filling:Make graham cracker crumb crust* and reserve.Put oven rack in middle position and preheat oven to 350°F. Put chocolate in a large bowl. Bring cream just to a boil in a 1- to 1 1/2-quart heavy saucepan, then pour hot cream over chocolate. Let stand 1 minute, then gently whisk until chocolate is melted and mixture is smooth. Gently whisk in egg and a pinch of salt until combined and pour into graham cracker crumb crust (crust will be about half full).Cover edge of pie with a pie shield or foil and bake until filling is softly set and trembles slightly in center when gently shaken, about 25 minutes. Cool pie to room temperature on a rack (filling will firm as it cools), about 1 hour. Make marshmallow topping:Sprinkle gelatin over 1/4 cup cold water in a large deep heatproof bowl and let stand until softened, about 1 minute.Stir together sugar, corn syrup, a pinch of salt, and remaining 1/4 cup water in cleaned 1- to 1 1/4-quart heavy saucepan. Bring to a boil over moderate heat, stirring until sugar is dissolved, then boil until thermometer registers 260°F, about 6 minutes.Begin beating water and gelatin mixture with an electric mixer at medium speed, then carefully pour in hot syrup in a slow stream, beating (avoid beaters and side of bowl). When all of syrup is added, increase speed to high and continue beating until mixture is tripled in volume and very thick, about 5 minutes. Add vanilla and beat until combined, then immediately spoon topping onto center of pie filling; it will slowly spread to cover top of pie. Chill, uncovered, 1 hour, then cover loosely with lightly oiled plastic wrap (oiled side down) and chill 3 hours more. Brown topping:Preheat broiler. Transfer pie to a baking sheet. Cover edge of pie with pie shield or foil and broil 3 to 4 inches from heat, rotating pie as necessary, until marshmallow topping is golden brown, about 3 minutes. Cool pie on a rack 10 minutes. Slice pie with a large heavy knife dipped in hot water and then dried with a towel before cutting each slice. Cooks' notes:• To take the temperature of a shallow amount of syrup, put bulb in saucepan and turn thermometer facedown, resting other end against rim of saucepan. Check temperature frequently.• Pie (before browning topping) can be chilled up to 1 day.
*crumb crustSweet crackers and cookies easily transform into delicious piecrusts. Be sure to use graham crackers for the chocolate s'more pie. Active time: 10 minStart to finish: 1 1/4 hr Servings: Makes enough for a 9- to 9 1/2-inch pie.
Ingredients
5 tablespoons unsalted butter, melted, plus additional for greasing1 1/2 cups cookie crumbs (10 graham crackers or 24 small gingersnaps; about 6 oz)2 tablespoons sugar1/8 teaspoon saltSpecial equipment: a 9- to 9 1/2-inch pie plate (4-cup capacity)
Preparation
Put oven rack in middle position and preheat oven to 350°F. Lightly butter pie plate.Stir together all ingredients in a bowl and press evenly on bottom and up side of pie plate. Bake until crisp, 12 to 15 minutes, then cool on a rack to room temperature, about 45 minutes.
Easy Cheesecake - Sarah Smyth
Crust:
½ c. butter/marg.
¼ c. packed brown sugar
1 C. flour
¼ c. quick oats
¼ c. walnuts (opt.)
½ tsp. cinnamon
Filling:
2 pkg. (8 oz. each) of cream cheese, softened
1 can sweetened condensed milk
½ c. milk
1 tsp. vanilla
3 eggs, lightly beaten
Cream butter or margarine and brown sugar. Gradually add flour, oats, walnuts and cinnamon: mix well. Press into bottom and up the sides of a greased round 9 in. cake pan (can use springform pan but I don’t). Place on a baking sheet (if using springform pan). Bake at 325 degrees for 10 min. or until set. Cool on a wire rack.
In a large mixing bowl beat cream cheese till fluffy. Beat in condensed milk, milk, and vanilla until smooth. Add eggs; beat on low speed just until combined (batter will be thin). Pour into crust and return pan to baking sheet. Bake at 325 degrees for 45-50 min. or until center is almost set. Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool 1 hour more. Refrigerate till chilled.
Fantastic Dessert - Kristi Wright
Combine:
1 cube margarine
1 cup flour
1 cup walnuts (chopped)
Press in 9x13 pan. Cook @ 350 for 20 minutes. Let cool.
Mix:
8 oz cream cheese
1 cup powdered sugar
1 1/2 cups cool whip
Spread on cooled crust
Mix:
1 small chocolate instant pudding (or any flavor you like)
1 small vanilla instant pudding
4 cups cold milk
Pour on top of cream cheese layer.
Let set & add cool whip to top.
Greenies--Jenn Barlow
1/4 C. Oil
2 eggs (well beaten)
1 1/4 c. Water
1 White cake mix
1 sm. pkg. vanilla pudding
Mix 2 mins (just like a cake mix)Add:1 capful of mint flavoringgreen food coloringchocolate chipsGrease 9x13 cake pan and pour in mixture. Bake @350 for 30-40 mins.
Fruit Pizza--Jenn Barlow
Crust:
3 c. flour
3 cubes margarine
6 T. sugar
mix well, pat onto cookie sheet. Bake @350 for 15-20 mins.
Topping:
1, 8 oz pkg cream cheese
1, 12 oz container cool whip
1 c. sugar
1 sm. can crushed pineapple, drained
Mix well, and spread on cooled crust. Top with fresh fruit: grapes, kiwi, strawberry, banana.
Chocolate Roll--Jenn Barlow
1 t. vanilla extract
2 c. heavy cream
Combine and whip1, 9 oz pkg. Nabisco Famous Chocolate Wafers
Spread 1/2 T. whipped topping on each wafer and stack together on serving platter (will be about 14 in.)
Frost with remaining whipped cream. Chill 4-6 hours. To serve, slice roll at 45 degree angle.
Fresh Peach Pie--Jenn Barlow
3/4 c. sugar
1 c. hot water
3 T. cornstarch, dissolved in water
2 T. butter
3 T. lemon jello
pinch salt
2 c. sliced fresh peaches
1 baked pie shell
Bring sugar and water to boil, add cornstarch and salt, butter and jello. cool and add peaches. pour into pie crust and chill. top with whipped cream.
Lemon Meringue Pie--Jenn Barlow
1 pkg. lemon pie filling
2/3 c. sugar
2 1/4 c. water
3 egg yolks
combine and cook, stirring to a full boil (about 5 mins). cool about 5 mins. add 2 T. lemon juice and 2 T. butter. Pour into cooled, baked pie shell
Meringue:beat 3 egg whites until foamygradually beat in 6 T. sugar, beating to stiff peaksSpread over filling, bake @ 425 for 5-10 mins until meringue is lightly browned.Hot Fudge1 cube butter (melt in saucepan)6 T. (rounded) cocoa1 1/3 c. sugar1/8 t. salt1 t. vanilla1 can evaporated milk Combine all ingredients, bring to a boil. stir constantly over med-hi about 10 mins. Serve hot over ice cream.
Rice Pudding--Jenn Barlow
1 c. rice, cooked until tender in 1 qt. water to hot rice add:1/2 c. butter 2 slightly beaten eggs1/2 c. raisins2 t. vanilla3 c. milk Mix all together and put into 9x13 pan. Bake at 325 for 1 hour.
Green Apple Crisp--Jenn Barlow
Topping:
3/4 c. flour
2/3 c. sugar
1/4 t. salt
1/2 t. cinnamon
1/2 c. soft buttercombine and mix until crumbly
Filling:
3 c. tart apples, sliced
1 T. sugar arrange apples in a buttered 9x13 pan. cover w/topping. Bake @375 for 45 mins, until bubble, brown and crisp.
Rhubarb Crunch--Jenn Barlow
Topping:
2 c. oats
2 c. flour
1 1/2 c. brown sugar
1 c. melted margarine
2 t. cinnamon
Mix and press half into 9x13 pan.
Fruit:
4-5 c. diced rhubarb
Spread evenly over crumb mixture.
Syrup:
2 c. sugar
2 c. water
2 t. vanilla
4 T. cornstarch
Combine and cook over med. heat. stir until clear. you can add some red food coloring to make it more colorful. Pour over fruit. Top with remaining crumbs and bake @ 350 for about 1 hour.
Monday, January 28, 2008
January's Chicken Recipe's!
Chicken and Veggie Stir Fry—Jenn Barlow
2 T. cornstarch
1 can (16 oz) chicken broth
1 lb. Chicken breast, cut into strips
2 t. soy sauce
5 c. veggies, cut up
4 c. hot cooked rice
Mix 1 c. broth and cornstarch until smooth, set aside. Stir fry chicken until lightly browned and set aside. Add remaining broth, soy and veggies, heat to a boil. Cover and cook over low 5 mins or until veggies are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve over rice.
Rigatoni with Cajun Chicken - Carin Tatom
1 lb. rigatoni (or favorite pasta)
6 oz. chicken breast (diced) ---smoked chicken is great with this!---
1/8 cup vegetable oil
1 onion finely chopped
4 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp dried leaf thyme, crumbled
2 TBPS worchestershire sauce
1/2 tsp liquid red pepper seasoning
1 jar (14oz) spghetti sauce
Cook pasta and set aside. Cook chicken through, set aside. Combine all other ingredients in a pot, add chicken and simmer for 10 minutes. serve over pasta.
Economically Healthy Chicken - Valerie Erekson
For use with any recipe (stir fry, casseroles, omelets, salads, etc.) calling for canned or fresh cooked chicken.
I am usually able to purchase a fairly large whole roasting chicken– a good plump bird – from Fred Meyer for around $7 (+ or – ).
Clean chicken inside & out pulling out any organ meats and cutting off any excess fat around the tail.
Rub garlic, sea salt, pepper and poultry seasoning all over chicken before placing it in a covered ceramic roasting pan, or a roasting bag in an open baking dish. Do not add any liquid. Do not use a crock pot. Place the bird in a 300 degree oven for two hours or so. The chicken will create its own juice. Allow to cool down enough to handle with your hands. (I prefer to use surgical type gloves. While the bird is still quite warm, one can remove the skin, meat and gristle from the bone very easily. Cut the meat up into desired sized chunks and refrigerate or freeze until needed. I measure out 3 to 4 oz servings in sandwich bags to be frozen so I can just thaw out what I need to make a meal.
Strain the liquid, and allow it to cool in the refrigerator so the fats can be skimmed off the top. Keep the broth to use in your recipes.
I have found that the meat from a chicken cooked in this manner is much less costly than the same amount of canned chicken, has a better flavor and texture, and is healthier. It has no preservatives and very little fat.
Chicken Parmesan Alfredo - Jodi Schwartz
4 Boneless, skinless chicken breasts
1 egg, beaten
3/4 Cup italian seasoned bread crumbs
1/4 tsp. paprika
1 Jar cheesy alfredo sauce (I use kraft)
1/2 Cup mozzerella cheese
1 medium tomato
1. Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs combined with paprika.
2. In 13X9 baking dish, arrange chicken. Bake uncovered 20 minutes.
3. Pour 1 cup sauce over chicken, top with cheese then tomato. Bake an additional 10 minutes or until chicken is done. Serve with remaining sauce heated and sprinkle with more cheese.
2 T. cornstarch
1 can (16 oz) chicken broth
1 lb. Chicken breast, cut into strips
2 t. soy sauce
5 c. veggies, cut up
4 c. hot cooked rice
Mix 1 c. broth and cornstarch until smooth, set aside. Stir fry chicken until lightly browned and set aside. Add remaining broth, soy and veggies, heat to a boil. Cover and cook over low 5 mins or until veggies are tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan and heat through. Serve over rice.
Rigatoni with Cajun Chicken - Carin Tatom
1 lb. rigatoni (or favorite pasta)
6 oz. chicken breast (diced) ---smoked chicken is great with this!---
1/8 cup vegetable oil
1 onion finely chopped
4 cloves garlic, finely chopped
1 tsp ground cumin
1 tsp dried leaf thyme, crumbled
2 TBPS worchestershire sauce
1/2 tsp liquid red pepper seasoning
1 jar (14oz) spghetti sauce
Cook pasta and set aside. Cook chicken through, set aside. Combine all other ingredients in a pot, add chicken and simmer for 10 minutes. serve over pasta.
Economically Healthy Chicken - Valerie Erekson
For use with any recipe (stir fry, casseroles, omelets, salads, etc.) calling for canned or fresh cooked chicken.
I am usually able to purchase a fairly large whole roasting chicken– a good plump bird – from Fred Meyer for around $7 (+ or – ).
Clean chicken inside & out pulling out any organ meats and cutting off any excess fat around the tail.
Rub garlic, sea salt, pepper and poultry seasoning all over chicken before placing it in a covered ceramic roasting pan, or a roasting bag in an open baking dish. Do not add any liquid. Do not use a crock pot. Place the bird in a 300 degree oven for two hours or so. The chicken will create its own juice. Allow to cool down enough to handle with your hands. (I prefer to use surgical type gloves. While the bird is still quite warm, one can remove the skin, meat and gristle from the bone very easily. Cut the meat up into desired sized chunks and refrigerate or freeze until needed. I measure out 3 to 4 oz servings in sandwich bags to be frozen so I can just thaw out what I need to make a meal.
Strain the liquid, and allow it to cool in the refrigerator so the fats can be skimmed off the top. Keep the broth to use in your recipes.
I have found that the meat from a chicken cooked in this manner is much less costly than the same amount of canned chicken, has a better flavor and texture, and is healthier. It has no preservatives and very little fat.
Chicken Parmesan Alfredo - Jodi Schwartz
4 Boneless, skinless chicken breasts
1 egg, beaten
3/4 Cup italian seasoned bread crumbs
1/4 tsp. paprika
1 Jar cheesy alfredo sauce (I use kraft)
1/2 Cup mozzerella cheese
1 medium tomato
1. Preheat oven to 400 degrees. Dip chicken in egg, then bread crumbs combined with paprika.
2. In 13X9 baking dish, arrange chicken. Bake uncovered 20 minutes.
3. Pour 1 cup sauce over chicken, top with cheese then tomato. Bake an additional 10 minutes or until chicken is done. Serve with remaining sauce heated and sprinkle with more cheese.
Friday, November 16, 2007
November's Hamburger Recipe's!
Meat and Cornbread Squares - Sarah Smyth
1 lb. hamburger
¾ C. Flour
1 TB cornstarch
¾ C. Cornmeal
1 TB dried minced onion
2 tsp. baking powder
1-2 tsp. chili powder
2 beaten eggs
½ tsp. garlic salt
1- 8 ½ oz. can cream-style corn
1- 14 ½ oz. can tomatoes (cut up)
½ C. milk
½ C. salsa
1 C. shredded cheddar or Monterey Jack Cheese
Brown hamburger. Drain. Stir in cornstarch, onion, chili powder, and garlic salt. Stir in undrained tomatoes and salsa. Cook and stir over med. Heat till thickened and bubbly. Cook and stir for 2 minutes more.
In mixing bowl, combine flour, cornmeal, and baking pwdr. In another bowl, combine eggs, corn, milk, and oil. Stir egg mixture into dry mixture. Add cheese, stir just till moistened.
Spread half of the batter into a greased 2 qt. dish Spoon meat mixture atop. Top with remaining batter. Bake in a 375 degree oven about 30 min. or till golden brown. Let stand for 5 min. To serve, cut in squares. May be served with sour cream and /or salsa. 5-6 servings.
Cincinatti-Style Chili - Carin Tatom
1/2 lb ground beef
1 small onion chopped (1 cup)
1 can whole tomatoes, undrained (16 oz)
1 can kidney beans, undrained (15oz)
1 can tomato sauce
1 TB chili powder
1 package spaghetti (7 oz)
1 1/4 cups shredded Cheddar cheese
Cook beef and the onion until the beef is browned and the onion tender. Stir in tomatoes, beans, tomato sauce and chili powder;. Cook uncovered on medium heat for 10 minutes. Meanwhile, cook the spaghetti noodles in a separate pan. Serve the chili over the spaghetti noodles. Sprinkle each serving with shredded cheese.
Taco Soup - Jen Barlow
1 lb. hamburger
1 small onion
1 package dry ranch seasoning
1/2 package dry taco seasoning
1 large can stewed tomatoes (with the juice)
1 can of each of the following:Pinto beans, Ranch Style beans, Kidney beans, and Corn (all with the juice)
Cook Hamburger and onion together in large pot, add the rest of the ingredients (do not drain any of the cans!). Bring to a boil, reduce and simmer 20 minutes. Serve with sour cream, fritos (or shredded tortillas) and cheese.
Beef Enchiladas - Jodi Schwartz
1lb. ground beef
1 can mild enchilada sauce
1 package flour tortillas
Cheddar cheese
Sour cream
Brown hamburger and drain off fat. Mix hamburger, 1/2 can of enchilada sauce and some cheese and roll mixture into tortillas. Place tortillas in greased baking dish. Pour remainder of sauce on top of tortillas and add some cheese. Bake at 350 degrees for 20-30 minutes. Top with sour cream and enjoy!
1 lb. hamburger
¾ C. Flour
1 TB cornstarch
¾ C. Cornmeal
1 TB dried minced onion
2 tsp. baking powder
1-2 tsp. chili powder
2 beaten eggs
½ tsp. garlic salt
1- 8 ½ oz. can cream-style corn
1- 14 ½ oz. can tomatoes (cut up)
½ C. milk
½ C. salsa
1 C. shredded cheddar or Monterey Jack Cheese
Brown hamburger. Drain. Stir in cornstarch, onion, chili powder, and garlic salt. Stir in undrained tomatoes and salsa. Cook and stir over med. Heat till thickened and bubbly. Cook and stir for 2 minutes more.
In mixing bowl, combine flour, cornmeal, and baking pwdr. In another bowl, combine eggs, corn, milk, and oil. Stir egg mixture into dry mixture. Add cheese, stir just till moistened.
Spread half of the batter into a greased 2 qt. dish Spoon meat mixture atop. Top with remaining batter. Bake in a 375 degree oven about 30 min. or till golden brown. Let stand for 5 min. To serve, cut in squares. May be served with sour cream and /or salsa. 5-6 servings.
Cincinatti-Style Chili - Carin Tatom
1/2 lb ground beef
1 small onion chopped (1 cup)
1 can whole tomatoes, undrained (16 oz)
1 can kidney beans, undrained (15oz)
1 can tomato sauce
1 TB chili powder
1 package spaghetti (7 oz)
1 1/4 cups shredded Cheddar cheese
Cook beef and the onion until the beef is browned and the onion tender. Stir in tomatoes, beans, tomato sauce and chili powder;. Cook uncovered on medium heat for 10 minutes. Meanwhile, cook the spaghetti noodles in a separate pan. Serve the chili over the spaghetti noodles. Sprinkle each serving with shredded cheese.
Taco Soup - Jen Barlow
1 lb. hamburger
1 small onion
1 package dry ranch seasoning
1/2 package dry taco seasoning
1 large can stewed tomatoes (with the juice)
1 can of each of the following:Pinto beans, Ranch Style beans, Kidney beans, and Corn (all with the juice)
Cook Hamburger and onion together in large pot, add the rest of the ingredients (do not drain any of the cans!). Bring to a boil, reduce and simmer 20 minutes. Serve with sour cream, fritos (or shredded tortillas) and cheese.
Beef Enchiladas - Jodi Schwartz
1lb. ground beef
1 can mild enchilada sauce
1 package flour tortillas
Cheddar cheese
Sour cream
Brown hamburger and drain off fat. Mix hamburger, 1/2 can of enchilada sauce and some cheese and roll mixture into tortillas. Place tortillas in greased baking dish. Pour remainder of sauce on top of tortillas and add some cheese. Bake at 350 degrees for 20-30 minutes. Top with sour cream and enjoy!
Wednesday, October 17, 2007
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