3 C mashed Sweet Potatoes
1 C sugar
1/2 tsp salt
2 eggs
1 tsp cinnamon
1 tsp cloves
1/3 C melted butter
Mix all ingredients together and put in a buttered 9x9 baking dish
Make topping.
Topping:
3/4 C brown sugar
1/3 C flour
1 C chopped pecans
1/3 C soft butter
Mix topping ingredients and put over the sweet potato mixture.
Bake at 350 for 25-35 minutes
Saturday, November 27, 2010
Monday, November 1, 2010
Black Bean Soup
Black Bean and Salsa Soup
4 (15 oz) cans black beans, drained and rinsed ( I chose low sodium)
3 cups of fat free vegetable broth
1 1/2 to 2 cups of chunky salsa
2 tsp ground cumin
***if desired**1 or 2 additional cans of beans, drained and rinsed, reserved
sour cream and sliced green onion for garnish.
In a blender or processor, combine beans, broth, salsa, and cumin. I had to do two batches because it was too much for one- so I did 2 cans beans, 1 1/2 c of broth, half of the salsa and cumin. Blend until smooth and put in a sauce pan. Repeat with rest of the remaining ingredients except for your reserved beans.
***If you want whole beans in your soup, add the reserved beans, and if not- that is okay too.
Heat through over medium heat and serve with garnish.
4 (15 oz) cans black beans, drained and rinsed ( I chose low sodium)
3 cups of fat free vegetable broth
1 1/2 to 2 cups of chunky salsa
2 tsp ground cumin
***if desired**1 or 2 additional cans of beans, drained and rinsed, reserved
sour cream and sliced green onion for garnish.
In a blender or processor, combine beans, broth, salsa, and cumin. I had to do two batches because it was too much for one- so I did 2 cans beans, 1 1/2 c of broth, half of the salsa and cumin. Blend until smooth and put in a sauce pan. Repeat with rest of the remaining ingredients except for your reserved beans.
***If you want whole beans in your soup, add the reserved beans, and if not- that is okay too.
Heat through over medium heat and serve with garnish.
Friday, September 10, 2010
Banana Cake (or bread)
1/2 C margarine (I use Gold n Soft or Blue Bonnet)
1 cup sugar
2 eggs
( 1 tsp pure vanilla if desired)
3-4 smaller bananas - mashed
1/4 cup milk
1 tsp lemon juice
2 cups Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
chopped pecans or other nuts if you desire 1/2 cup or so- I don't measure, just throw in a handful or two.
Cream margarine and sugar. Add eggs and beat well. Add bananas (confession- I just throw them in and let the mixer mash them) vanilla if desired, milk, and lemon juice. After those ingredients are mixed in well, add the baking powder, baking soda, and salt. I add these separate from the flour so that they get a better chance to fully incorporate instead of using the sifting method. Then, add the flour and nuts (if you are).
Bake in a 8 x 8 cake/brownie pan- at 350 degrees for approximately 45-50 minutes. Or you can bake in a loaf pan for banana bread and you would need to bake it for an hour.
For a 9x13 pan, double the recipe.
1 cup sugar
2 eggs
( 1 tsp pure vanilla if desired)
3-4 smaller bananas - mashed
1/4 cup milk
1 tsp lemon juice
2 cups Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
chopped pecans or other nuts if you desire 1/2 cup or so- I don't measure, just throw in a handful or two.
Cream margarine and sugar. Add eggs and beat well. Add bananas (confession- I just throw them in and let the mixer mash them) vanilla if desired, milk, and lemon juice. After those ingredients are mixed in well, add the baking powder, baking soda, and salt. I add these separate from the flour so that they get a better chance to fully incorporate instead of using the sifting method. Then, add the flour and nuts (if you are).
Bake in a 8 x 8 cake/brownie pan- at 350 degrees for approximately 45-50 minutes. Or you can bake in a loaf pan for banana bread and you would need to bake it for an hour.
For a 9x13 pan, double the recipe.
Tuesday, August 24, 2010
C. Rio Black Beans
C. Rio Black Beans
2 TBSP Olive Oil
2 cloves Garlic, Minced (please- use fresh, it really makes a difference)
1 tsp Cumin
1 can (approx 15 oz) Black Beans, rinsed and drained
1 1/3 Cup Tomato Juice
1 1/2 tsp Salt
2 TBSP fresh Cilantro, chopped
In a Non-Stick skillet, warm Olive Oil over medium heat. Add Garlic and Cumin and heat until you can smell it (just a minute or two- do not burn the garlic, you will be sad) Add Beans, Tomato Juice, and Salt. Stir and warm until heated through. Just before serving, add the Chopped Cilantro.
2 TBSP Olive Oil
2 cloves Garlic, Minced (please- use fresh, it really makes a difference)
1 tsp Cumin
1 can (approx 15 oz) Black Beans, rinsed and drained
1 1/3 Cup Tomato Juice
1 1/2 tsp Salt
2 TBSP fresh Cilantro, chopped
In a Non-Stick skillet, warm Olive Oil over medium heat. Add Garlic and Cumin and heat until you can smell it (just a minute or two- do not burn the garlic, you will be sad) Add Beans, Tomato Juice, and Salt. Stir and warm until heated through. Just before serving, add the Chopped Cilantro.
Monday, June 28, 2010
Chicken Fajitas
Today's Offering is a totally new to me recipe that was born out of the desire to not turn on the oven. I had planned on making enchiladas, but our AC has been misbehaving, so I tried to think of what I could make using many of the same ingredients and what I had at home- since it happened to be on Sunday. I did a search for fajitas, and found one from Miss Paula Deen which seemed very promising- 5 star rating, and 90 reviews. After reading many of the reviews- I made a modification or two, and off I went. Delish- and rather adaptable. Easy as well.
Ingredients based from Paula Deen: I recommend doubling it
2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper
Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:
4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.
2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)
flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.
http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html
Ingredients based from Paula Deen: I recommend doubling it
2 TB Canola Oil
3 TB FRESH Lemon Juice
1 TB FRESH Lime Juice
2 garlic cloves, minced
1 1/2 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dash hot sauce ( I gave three shakes of Cholula Hot Sauce- Chili Lime flavor)
1/2 tsp Kosher Salt
Freshly ground black pepper
Mix together and place in a strong large baggie (freezer- gallon sized)
Then add and make sure they are well coated:
4 or 5 Thawed pre-frozen Chicken Breasts (can use 1 1/2 pound of shrimp or steak) . The original recipe said to marinate for a much shorter time, but most reviews said longer- I marinated ours for 3 hours.
2 medium onion, halved and sliced lengthwise
2 green bell pepper, sliced ( or you can use 1 green and 1 red bell pepper, sliced)
flour tortillas (We use Raw Tortillas that we cook fresh- if you haven't tried them- you really -really should.)
1 lime, juiced, for topping
Sour cream, for topping
Salsa, for topping
Guacamole, for topping
Cheddar or Monterey Jack cheese, shredded, for topping
Heat the outside grill or a large indoor grill pan to medium-high heat. Remove the meat from the marinade and place it on the hot grill, discard the marinade. Cook chicken until cooked through, about 5 minutes per side, skirt steak about 3 minutes per side for medium-rare and about 2 minutes for shrimp. Slice the chicken and steak into strips if you are using.
In a large skillet heat up the remaining 2 tablespoons vegetable oil and fry the onions and bell peppers until crisp-tender with some salt and pepper.
Serve hot- and if you are cool enough to have the little cast iron servers- check here for the full instructions- and original recipe.
http://www.foodnetwork.com/recipes/paula-deen/gold-medal-sizzling-fajitas-recipe/index.html
Friday, June 4, 2010
German Pancakes
German Pancakes:
For 8x8 pan:
3 TB butter
- place in baking dish and put dish in oven while it preheats. do not let the butter burn- just melt!
3 Eggs
1/2 C Milk
1/2 C flour
1/2 tsp salt
Beat eggs. Add remaining ingredients and blend well. Remove preheated pan from oven and pour batter into pan with the melted butter. DO NOT STIR. Return pan to oven and bake for 15 to 20 minutes at 400 degrees until puffy and lightly golden brown (the puffy will fall somewhat after it leaves the oven. Serves 4
Serve with maple syrup, the fabulous buttermilk syrup, fresh fruit, powdered sugar, whatever pancake topping floats your boat, but you shouldn't need any additional butter on them :)
For a 9x13 pan- double the recipe, and bake for 20-25 minutes- it will serve 6-8 (depending on how big of eaters you have).
For 8x8 pan:
3 TB butter
- place in baking dish and put dish in oven while it preheats. do not let the butter burn- just melt!
3 Eggs
1/2 C Milk
1/2 C flour
1/2 tsp salt
Beat eggs. Add remaining ingredients and blend well. Remove preheated pan from oven and pour batter into pan with the melted butter. DO NOT STIR. Return pan to oven and bake for 15 to 20 minutes at 400 degrees until puffy and lightly golden brown (the puffy will fall somewhat after it leaves the oven. Serves 4
Serve with maple syrup, the fabulous buttermilk syrup, fresh fruit, powdered sugar, whatever pancake topping floats your boat, but you shouldn't need any additional butter on them :)
For a 9x13 pan- double the recipe, and bake for 20-25 minutes- it will serve 6-8 (depending on how big of eaters you have).
Wednesday, May 5, 2010
Mexican Sides - Rice, Pico De Gallo, Cebiche, Green Salsa
Here are a few authentic recipes gathered by the DR from some of the work crews when we lived in Oregon-
Rice-
fry in a small amount of butter for a few minutes before cooking. Then cook as usual using 2/3 part water and 1/3 part tomato soup-
Pico de gallo (fresh salsa)
2 Tomatoes- finely chopped
1 yellow onion- finely diced
jalapeno- thinly minced- to taste
cilantro- finely minced- to taste
black pepper- to taste
salt - to taste
1/2 to a whole lime- juiced
Mix all ingredients and adjust the flavor-
Cebiche
Shelled, Uncooked Shrimp
Lime juice
same ingredients as pico de gallo except the lime juice for that
shredded carrots
place shrimp in bowl, cover in fresh lime juice. Cover bowl with tin foil and place in the freezer for 15-20 minutes. Take out and drain lime juice. Add vegetables. Put back in freezer for about 10 minutes. Serve on tostada.
Green Salsa
12 Tomitillo (sp)
2 fresh jalapeno peppers
Salt
Finely Chopped onion
Finely chopped Cilantro
These are not the most thorough recipes as they came directly from some of the mexican workers and the DR's writing- but they are close enough.
Rice-
fry in a small amount of butter for a few minutes before cooking. Then cook as usual using 2/3 part water and 1/3 part tomato soup-
Pico de gallo (fresh salsa)
2 Tomatoes- finely chopped
1 yellow onion- finely diced
jalapeno- thinly minced- to taste
cilantro- finely minced- to taste
black pepper- to taste
salt - to taste
1/2 to a whole lime- juiced
Mix all ingredients and adjust the flavor-
Cebiche
Shelled, Uncooked Shrimp
Lime juice
same ingredients as pico de gallo except the lime juice for that
shredded carrots
place shrimp in bowl, cover in fresh lime juice. Cover bowl with tin foil and place in the freezer for 15-20 minutes. Take out and drain lime juice. Add vegetables. Put back in freezer for about 10 minutes. Serve on tostada.
Green Salsa
12 Tomitillo (sp)
2 fresh jalapeno peppers
Salt
Finely Chopped onion
Finely chopped Cilantro
These are not the most thorough recipes as they came directly from some of the mexican workers and the DR's writing- but they are close enough.
Saturday, March 27, 2010
Manicotti
1/2 lb pork sausage, browned and drained
1 lb ground beef, browned and drained
1 cup plain bread crumbs
8 oz mozzarella cheese- grated
1/2 large onion, chopped
oregano- to taste
garlic salt- to taste
salt and pepper- to taste
2 eggs- beaten
1/2 to 1 C milk
14 Manicotti Noodles (cooked a few minutes less than package directions)
3 or more cups of Tomato Sauce
Additional Mozzarella for topping
Cook and drain meat. Cool. Add bread crumbs, grated cheese, chopped onion, seasonings, and eggs. Add enough milk to make sure the stuffing is moist. Meanwhile, cook the noodles a few minutes less than the directions on the box so they are still a little undercooked. Drain noodles and rinse with cold water- drain completely. Prepare pan with a cup of tomato sauce in the bottom. Carefully stuff each noodle with meat mixture and place in a 9x13 baking dish, lining them up side by side, and across the bottom as needed. Pour remaining tomato sauce over the top of the noodles, using enough to cover the noodles. Top with additional grated mozzarella cheese and bake at 350 degrees, for 35-40 minutes until cooked through.
Any remaining stuffing you can put in the freezer. My original recipe is half of this- but I always double it- at least- and I usually just use a pound of each meat.
1 lb ground beef, browned and drained
1 cup plain bread crumbs
8 oz mozzarella cheese- grated
1/2 large onion, chopped
oregano- to taste
garlic salt- to taste
salt and pepper- to taste
2 eggs- beaten
1/2 to 1 C milk
14 Manicotti Noodles (cooked a few minutes less than package directions)
3 or more cups of Tomato Sauce
Additional Mozzarella for topping
Cook and drain meat. Cool. Add bread crumbs, grated cheese, chopped onion, seasonings, and eggs. Add enough milk to make sure the stuffing is moist. Meanwhile, cook the noodles a few minutes less than the directions on the box so they are still a little undercooked. Drain noodles and rinse with cold water- drain completely. Prepare pan with a cup of tomato sauce in the bottom. Carefully stuff each noodle with meat mixture and place in a 9x13 baking dish, lining them up side by side, and across the bottom as needed. Pour remaining tomato sauce over the top of the noodles, using enough to cover the noodles. Top with additional grated mozzarella cheese and bake at 350 degrees, for 35-40 minutes until cooked through.
Any remaining stuffing you can put in the freezer. My original recipe is half of this- but I always double it- at least- and I usually just use a pound of each meat.
Monday, March 22, 2010
Easy Quiche
2 eggs, beaten
1/2 C evaporated milk (make sure it is evaporated milk)
1 pkg crescent roll dough
1/2 - ground sausage ( 1lb if not using mushrooms)
2-3 green onions, sliced
1 C chopped mushrooms (optional)
1/4 lb cheddar cheese, grated
1/4 lb Monterey Jack cheese, grated
Heat oven to 325 F
Brown sausage (and mushrooms) and drain. Line bottom of pie plate with crescent roll dough sections, covering all the inner surface and up the sides, pinching together to make a crust. Put drained sausage(mushroom) and green onion slices in bottom of crust and level. Mix together beaten eggs and evaporated milk and pour over the mix in the crust. Meat mix should be barely covered. If needed, you can add more egg/milk mixture by an egg and 1/4 C of milk at a time. Top the mix with the grated cheeses and bake for 40-45 min.
This fits a standard pie pan- if you use a deep dish pan or larger round pan- then you may need to double the recipe.
1/2 C evaporated milk (make sure it is evaporated milk)
1 pkg crescent roll dough
1/2 - ground sausage ( 1lb if not using mushrooms)
2-3 green onions, sliced
1 C chopped mushrooms (optional)
1/4 lb cheddar cheese, grated
1/4 lb Monterey Jack cheese, grated
Heat oven to 325 F
Brown sausage (and mushrooms) and drain. Line bottom of pie plate with crescent roll dough sections, covering all the inner surface and up the sides, pinching together to make a crust. Put drained sausage(mushroom) and green onion slices in bottom of crust and level. Mix together beaten eggs and evaporated milk and pour over the mix in the crust. Meat mix should be barely covered. If needed, you can add more egg/milk mixture by an egg and 1/4 C of milk at a time. Top the mix with the grated cheeses and bake for 40-45 min.
This fits a standard pie pan- if you use a deep dish pan or larger round pan- then you may need to double the recipe.
Chicken-Pasta Salad
12 oz elbow macaroni
10 oz canned chicken
1 C frozen peas
1 C chopped tomatoes
1 C chopped cucumbers
1 C grated cheddar cheese
Salt and pepper to taste
1 C mayonnaise (or more- I use more because the DR likes really moist salads)
Cook pasta. Place frozen peas in the bottom of colander. When macaroni is cooked, pour over the peas in the colander. Run cold water over both until cool. Drain well. Put in large serving bowl. Add Chicken, tomatoes, cucumbers. In a separate bowl, season mayonnaise- make it a little saltier that you would think because it gets diluted in the salad. Right before serving, add the mayo dressing and the grated cheese.
10 oz canned chicken
1 C frozen peas
1 C chopped tomatoes
1 C chopped cucumbers
1 C grated cheddar cheese
Salt and pepper to taste
1 C mayonnaise (or more- I use more because the DR likes really moist salads)
Cook pasta. Place frozen peas in the bottom of colander. When macaroni is cooked, pour over the peas in the colander. Run cold water over both until cool. Drain well. Put in large serving bowl. Add Chicken, tomatoes, cucumbers. In a separate bowl, season mayonnaise- make it a little saltier that you would think because it gets diluted in the salad. Right before serving, add the mayo dressing and the grated cheese.
BBQ Soup
1 lb ground beef
2-4 c uncooked pasta (wagon wheel shapes for example)
2 (14.5 oz) cans stewed tomatoes
3 C water
16 oz pkg frozen corn
1 c bbq sauce (kc masterpiece original)
salt and pepper to taste
Season meat, cook and drain. Add all ingredients in a pot and bring to a boil. Reduce heat to low. Cover and simmer for 15-20 minutes until pasta is tender. Adjust seasoning. Serves 6-8.
Serve with cornbread, or biscuits
2-4 c uncooked pasta (wagon wheel shapes for example)
2 (14.5 oz) cans stewed tomatoes
3 C water
16 oz pkg frozen corn
1 c bbq sauce (kc masterpiece original)
salt and pepper to taste
Season meat, cook and drain. Add all ingredients in a pot and bring to a boil. Reduce heat to low. Cover and simmer for 15-20 minutes until pasta is tender. Adjust seasoning. Serves 6-8.
Serve with cornbread, or biscuits
Spinach Dip
1 pkg ranch flavored Dip Mix
1 pt sour cream
10 oz pkg frozen spinach
8 oz can of waterchestnuts
Sour Dough Bread Bowl
Thaw and drain spinach. Mix dip mix (not dressing) with sour cram. Add drained spinach. Drain and chop waterchestnuts. Add to mix.
Cut and "gut" bread bowl (or just put in a bowl and cut up a loaf to dip), making chunks of bread to dip in the spinach dip.
1 pt sour cream
10 oz pkg frozen spinach
8 oz can of waterchestnuts
Sour Dough Bread Bowl
Thaw and drain spinach. Mix dip mix (not dressing) with sour cram. Add drained spinach. Drain and chop waterchestnuts. Add to mix.
Cut and "gut" bread bowl (or just put in a bowl and cut up a loaf to dip), making chunks of bread to dip in the spinach dip.
Friday, March 19, 2010
Favorite Aunt's Blackened Chicken Fettuccine
This recipe belongs to my sister- the real nurse in her big girl job. And make sure to make it when you are not counting calories or anything-
Blackened Chicken Fettuccine
Garlic Cream Sauce:
3/4 CUBE Butter
3 cloves of garlic- minced
1 1/2 QT of whipping cream
kosher salt/ pepper to taste
8 oz grated REAL Parmesan cheese- divided
Melt Butter in heavy pan over medium low heat, saute garlic. Stir in cream and bring to a simmer. Reduce by about 10 % or so. Add 1/3 of the cheese.
Meanwhile:
1 lb of boneless, skinless Chicken Breast
Cajun seasoning blend.
dredge one side of the chicken in the cajun seasoning and cook on both sides in a frying pan while the sauce is cooking. When cooked, either slice or cube the meat (sliced is fancier for company :) )
Prepare desired pasta- fresh fettuccine, or dried works fine too- you can use other pasta that you may like better.
When the cream sauce is ready, and the noodles have been cooked and drained, place in a serving bowl (large) and toss with the cream sauce (it will thicken some) then layer with the Chicken, sliced olives, chopped tomatoes, cooked and chopped Bacon, remaining Parmesan cheese- and - if you like- mushrooms, peas, whatever suits your fancy.
Blackened Chicken Fettuccine
Garlic Cream Sauce:
3/4 CUBE Butter
3 cloves of garlic- minced
1 1/2 QT of whipping cream
kosher salt/ pepper to taste
8 oz grated REAL Parmesan cheese- divided
Melt Butter in heavy pan over medium low heat, saute garlic. Stir in cream and bring to a simmer. Reduce by about 10 % or so. Add 1/3 of the cheese.
Meanwhile:
1 lb of boneless, skinless Chicken Breast
Cajun seasoning blend.
dredge one side of the chicken in the cajun seasoning and cook on both sides in a frying pan while the sauce is cooking. When cooked, either slice or cube the meat (sliced is fancier for company :) )
Prepare desired pasta- fresh fettuccine, or dried works fine too- you can use other pasta that you may like better.
When the cream sauce is ready, and the noodles have been cooked and drained, place in a serving bowl (large) and toss with the cream sauce (it will thicken some) then layer with the Chicken, sliced olives, chopped tomatoes, cooked and chopped Bacon, remaining Parmesan cheese- and - if you like- mushrooms, peas, whatever suits your fancy.
Sour Cream Shortcake Biscuits
This is a yummy alternative to the yellow sponge cake or angel food cake that you can buy. It is from an episode of M. Stewart years ago-
SOUR CREAM SHORTCAKE BISCUITS
Makes 6 large or 8 smaller biscuits
2 Cups all purpose flour
1 tsp Baking Powder
1/2 tsp baking soda
1/4 tsp salt
1/4 Cup sugar plus 2 TBSP or more- for sprinkling
4 TBSP unsalted butter- CHILLED
1 Cup sour cream (not low-fat)
1/4 Cup whole Milk (although I do use 2% just fine.)
Preheat oven to 425-. Line a baking sheet with a silpat baking mat or piece of parchment ( or spray lightly). In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 C sugar. Cut in the butter using a pastry blender or two knives until the mixture looks like it is course meal. Stir in milk and sour cream. Scoop dough into high mounds- evenly spaced on the baking sheet. Sprinkle with remaining sugar (I like mine nice and sparkly). Bake until lightly browned, about 15 minutes. Transfer to a cooling rack. Allow to cool slightly before splitting. (These are best fresh- but still good if saved- just not crispy)
Pile with fruit (sweetened) of choice- Strawberries for strawberry shortcake, peaches, blueberries, or whatever suits your fancy and whipped topping. An easy way to impress company for dessert or a treat.
SOUR CREAM SHORTCAKE BISCUITS
Makes 6 large or 8 smaller biscuits
2 Cups all purpose flour
1 tsp Baking Powder
1/2 tsp baking soda
1/4 tsp salt
1/4 Cup sugar plus 2 TBSP or more- for sprinkling
4 TBSP unsalted butter- CHILLED
1 Cup sour cream (not low-fat)
1/4 Cup whole Milk (although I do use 2% just fine.)
Preheat oven to 425-. Line a baking sheet with a silpat baking mat or piece of parchment ( or spray lightly). In a medium bowl, sift together flour, baking powder, baking soda, and salt. Stir in 1/4 C sugar. Cut in the butter using a pastry blender or two knives until the mixture looks like it is course meal. Stir in milk and sour cream. Scoop dough into high mounds- evenly spaced on the baking sheet. Sprinkle with remaining sugar (I like mine nice and sparkly). Bake until lightly browned, about 15 minutes. Transfer to a cooling rack. Allow to cool slightly before splitting. (These are best fresh- but still good if saved- just not crispy)
Pile with fruit (sweetened) of choice- Strawberries for strawberry shortcake, peaches, blueberries, or whatever suits your fancy and whipped topping. An easy way to impress company for dessert or a treat.
Blueberry Cobbler
This is a dutch oven recipe that can be made in the oven- but it can't be beat in the mountains-
Blueberry Cobbler-
2 cans of Blueberry pie filling
1 box of French Vanilla Cake mix
1 can of lemon lime pop
1/4 c butter or margarine
Vanilla
Cinnamon
Completely line your dutchoven (12 in) with foil- NO CLEANUP LATER! Fill bottom with pie filling. Sprinkle liberally with cinnamon and about 1 tsp of vanilla- more if you like vanilla. Next cover with the dry cake mix. Put the butter in small pats around the top of the cake mix. Sprinkle with more cinnamon and vanilla. Finally, pour the pop over the top. Place the lid on and cook with coals on top and underneath, rotating every so often to help it cook evenly. In about 30 min- you have a heavenly dessert- you can serve with whipped topping or your sister-in-law's vanilla ice cream while camping in the mountains- The mountain air is sure to cancel out those pesky calories-
Blueberry Cobbler-
2 cans of Blueberry pie filling
1 box of French Vanilla Cake mix
1 can of lemon lime pop
1/4 c butter or margarine
Vanilla
Cinnamon
Completely line your dutchoven (12 in) with foil- NO CLEANUP LATER! Fill bottom with pie filling. Sprinkle liberally with cinnamon and about 1 tsp of vanilla- more if you like vanilla. Next cover with the dry cake mix. Put the butter in small pats around the top of the cake mix. Sprinkle with more cinnamon and vanilla. Finally, pour the pop over the top. Place the lid on and cook with coals on top and underneath, rotating every so often to help it cook evenly. In about 30 min- you have a heavenly dessert- you can serve with whipped topping or your sister-in-law's vanilla ice cream while camping in the mountains- The mountain air is sure to cancel out those pesky calories-
Baby Back Ribs ala DR
BABY BACK RIBS TO DIE FOR:
Amount of ribs to feed your faces ( # of faces times how much said faces enjoy ribs)
We cut the racks in half for cooking purposes.
Season with EMer- il's rib rub on both sides- then Marinade for 24 to 48 hours in:
2 C Lemon-Lime Soda
1/2 C soy sauce
1/4 C canola oil
1 1/2 tsp garlic salt--
this makes a single batch- the more ribs- the more marinade. ( we use (2) 2-gallon ziplock baggies to marinade in and turn them in the fridge every so often)
After the marinading time: completely line a baking sheet with foil. Place rib sections on foil and season again with the rib rub. Cover with foil.
Bake at 325 for 2 hours. Heat the BBQ. Using a really, really good BBQ sauce (our favorites are all imported- sorry) stack the half-racks on top of each other in pairs over indirect heat, brushing with the sauce and rotating the half-rack stacks every 5 minutes or so, cook for an additional 30 minutes or so. Keep applying the sauce as you rotate the stacks.
The BBQ part is where I am a little fuzzy- because that part is exclusively the DR.
These are time and labor involved- but ohhhh so yummy
Amount of ribs to feed your faces ( # of faces times how much said faces enjoy ribs)
We cut the racks in half for cooking purposes.
Season with EMer- il's rib rub on both sides- then Marinade for 24 to 48 hours in:
2 C Lemon-Lime Soda
1/2 C soy sauce
1/4 C canola oil
1 1/2 tsp garlic salt--
this makes a single batch- the more ribs- the more marinade. ( we use (2) 2-gallon ziplock baggies to marinade in and turn them in the fridge every so often)
After the marinading time: completely line a baking sheet with foil. Place rib sections on foil and season again with the rib rub. Cover with foil.
Bake at 325 for 2 hours. Heat the BBQ. Using a really, really good BBQ sauce (our favorites are all imported- sorry) stack the half-racks on top of each other in pairs over indirect heat, brushing with the sauce and rotating the half-rack stacks every 5 minutes or so, cook for an additional 30 minutes or so. Keep applying the sauce as you rotate the stacks.
The BBQ part is where I am a little fuzzy- because that part is exclusively the DR.
These are time and labor involved- but ohhhh so yummy
Baked Beans
BAKED BEANS ALA ME
60 oz approx of Canned Pork and Beans ( I use 4 cans of 15 oz Van de Kamps)
2 large onions- chopped
2 large green peppers- chopped
1 cup light brown sugar- packed
1 cup HUNTS ketchup- like it better than Hein z
2 tsp Worcestershire sauce
1 lb of Bar S Bacon- cooked and chopped ( I do NOT cook it until it is burnt- that ruins the beans)- I actually like to cut the bacon partially frozen and then cook it-
Combine all ingredients. The original recipe calls for an awful lot of cooking time- which I personally don't care for and apparently neither do a lot of you- so I cook them for about an hour at 350- covered for about the first 40 min, then uncovered for the last 20 or so- but this is a totally flexible deal- if you have less time- cook at a higher temp- say 375 or 400 for 30 - 40 min and the uncovering is totally up to you, they are a bit more liquid if you don't. I have to say- several people have tried and actually ruined this recipe- I was shocked- but there you have it- MY version of the baked beans. ( The original recipe calls for 325 for 2 and a half hours- covered- then 30 more minutes uncovered- but I think it is way too cooked at that point- but to each his or her own)
60 oz approx of Canned Pork and Beans ( I use 4 cans of 15 oz Van de Kamps)
2 large onions- chopped
2 large green peppers- chopped
1 cup light brown sugar- packed
1 cup HUNTS ketchup- like it better than Hein z
2 tsp Worcestershire sauce
1 lb of Bar S Bacon- cooked and chopped ( I do NOT cook it until it is burnt- that ruins the beans)- I actually like to cut the bacon partially frozen and then cook it-
Combine all ingredients. The original recipe calls for an awful lot of cooking time- which I personally don't care for and apparently neither do a lot of you- so I cook them for about an hour at 350- covered for about the first 40 min, then uncovered for the last 20 or so- but this is a totally flexible deal- if you have less time- cook at a higher temp- say 375 or 400 for 30 - 40 min and the uncovering is totally up to you, they are a bit more liquid if you don't. I have to say- several people have tried and actually ruined this recipe- I was shocked- but there you have it- MY version of the baked beans. ( The original recipe calls for 325 for 2 and a half hours- covered- then 30 more minutes uncovered- but I think it is way too cooked at that point- but to each his or her own)
Fruit Dip
1 large can of sweetend condensed milk,
1 8 oz package of softened cream cheese
1 8 oz tub of cool whip
1/3 C lemon juice-
Blend milk and cream cheese very well- until smooth. Add lemon juice and cool whip. Mix well and chill. Serve with fresh fruit. It counters the health benefits of the fresh fruit very nicely.
1 8 oz package of softened cream cheese
1 8 oz tub of cool whip
1/3 C lemon juice-
Blend milk and cream cheese very well- until smooth. Add lemon juice and cool whip. Mix well and chill. Serve with fresh fruit. It counters the health benefits of the fresh fruit very nicely.
Dutch Oven Fried Chicken
Coating:
1 C Bisquick
2 tsp Salt
1 tsp paprika
3/4 tsp ground black pepper
3/4 tsp Garlic Powder
3/4 tsp Lawry's Season Salt
this coating makes enough for about 5-6 pieces- so multiply it for what you need. I tripled it and made 19 legs and 9 thighs- with some left over.
Egg Mix- 1 egg to 1 TB water or milk ratio- again, I tripled it.
Heat oil in a large heavy pan. Dredge chicken pieces in coating mix, then in the egg mix and back in the coating and place in hot oil. Cook until the coating is golden brown, and then place in a large dutch oven. When all the pieces are in the dutch oven, cook with heat below and on top for about 30-40 minutes depending on how hot and how many pieces of chicken. You will have very moist, and nummy chicken.
1 C Bisquick
2 tsp Salt
1 tsp paprika
3/4 tsp ground black pepper
3/4 tsp Garlic Powder
3/4 tsp Lawry's Season Salt
this coating makes enough for about 5-6 pieces- so multiply it for what you need. I tripled it and made 19 legs and 9 thighs- with some left over.
Egg Mix- 1 egg to 1 TB water or milk ratio- again, I tripled it.
Heat oil in a large heavy pan. Dredge chicken pieces in coating mix, then in the egg mix and back in the coating and place in hot oil. Cook until the coating is golden brown, and then place in a large dutch oven. When all the pieces are in the dutch oven, cook with heat below and on top for about 30-40 minutes depending on how hot and how many pieces of chicken. You will have very moist, and nummy chicken.
Green Leaf Lettuce Salad
Crumbled Feta Cheese- 1 sq pkg
1/4 purple onion, thin sliced
1/2 C sliced almonds
1 C grape tomato halves
1 Avocado- peeled and diced
1 head green leaf lettuce- torn to bite sized pieces.
Combine all and toss lightly-
serve with dressing of choice-
J-Harris
1/4 purple onion, thin sliced
1/2 C sliced almonds
1 C grape tomato halves
1 Avocado- peeled and diced
1 head green leaf lettuce- torn to bite sized pieces.
Combine all and toss lightly-
serve with dressing of choice-
J-Harris
Spinach Salad
Spinach Salad
1 bag of spinach
half a bag of original Craisins
5-6 mushrooms- sliced ( or to taste)
1 - cups of SLIVERED Almonds
Serve with ranch, or my personal favorite- poppy seed dressing-
This one is great for when you have a food assignment on the road- no individual prep if you use the pre-sliced mushrooms-
1 bag of spinach
half a bag of original Craisins
5-6 mushrooms- sliced ( or to taste)
1 - cups of SLIVERED Almonds
Serve with ranch, or my personal favorite- poppy seed dressing-
This one is great for when you have a food assignment on the road- no individual prep if you use the pre-sliced mushrooms-
Oh Henry- Rice Crispy bars
O' Henry's
2 C sugar
2 C White Karo Syrup
7 C Crispy Rice Cereal
2 C salted peanuts
2 c peanut butter
12 oz pkg butterscotch chips
12 oz pkg chocolate chips
Bring sugar and Karo just to a boil. Don't overcook or bars will be hard. Add peanut butter and peanuts and stir. Add cereal. Pour into large 12 x 17 inch cookie sheet. Melt both flavors of chips, blend and spread over the top of the mixture in the pan. Let set. Cut into bars.
2 C sugar
2 C White Karo Syrup
7 C Crispy Rice Cereal
2 C salted peanuts
2 c peanut butter
12 oz pkg butterscotch chips
12 oz pkg chocolate chips
Bring sugar and Karo just to a boil. Don't overcook or bars will be hard. Add peanut butter and peanuts and stir. Add cereal. Pour into large 12 x 17 inch cookie sheet. Melt both flavors of chips, blend and spread over the top of the mixture in the pan. Let set. Cut into bars.
Sour Cream- Chicken Enchiladas
Sour Cream Chicken Enchiladas-
1 pint sour cream
2 10 oz cream of Chicken soup
can of diced green chilis
1-2 lbs of chicken (breast or thighs) cooked and chopped
grated cheese- Cheddar, Monterrey jack-
flour tortillas
You can do this one of two ways- individually rolled enchiladas, or casserole style- I usually prefer casserole style- so-
You mix the sour cream, c of c soup, and chilis together. You put a thin layer in the bottom of your casserole dish, then you tear the tortillas into smaller pieces and lay them solid across the pan. You then layer chicken, sauce mix, grated cheese, tortilla pieces, chicken, sauce mix, grated cheese, tortillas, sauce mix, grated cheese- I usually can't get more than two layers with chicken, but if you have a deep pan, you might. Bake at 350 for 30 to 40 minutes until heated well throughout.
If you have a non-cheese eater like I do, then you might want to do the individual enchiladas- start the same up to putting some sauce in the pan, then take a tortilla, place about 2 TBS chicken, some cheese, and a little of the sauce- make some without the cheese and place those to one side of the pan. When the pan is full, cover with remaining sauce and top with grated cheese. Cook the same.
You can also leave the chilis out of the sauce and sprinkle on a layer of them separately, but I am all for faster and easier- I also sneak cheese in the casserole version by only using Monterrey Jack- what he doesn't see- he eats. :)
1 pint sour cream
2 10 oz cream of Chicken soup
can of diced green chilis
1-2 lbs of chicken (breast or thighs) cooked and chopped
grated cheese- Cheddar, Monterrey jack-
flour tortillas
You can do this one of two ways- individually rolled enchiladas, or casserole style- I usually prefer casserole style- so-
You mix the sour cream, c of c soup, and chilis together. You put a thin layer in the bottom of your casserole dish, then you tear the tortillas into smaller pieces and lay them solid across the pan. You then layer chicken, sauce mix, grated cheese, tortilla pieces, chicken, sauce mix, grated cheese, tortillas, sauce mix, grated cheese- I usually can't get more than two layers with chicken, but if you have a deep pan, you might. Bake at 350 for 30 to 40 minutes until heated well throughout.
If you have a non-cheese eater like I do, then you might want to do the individual enchiladas- start the same up to putting some sauce in the pan, then take a tortilla, place about 2 TBS chicken, some cheese, and a little of the sauce- make some without the cheese and place those to one side of the pan. When the pan is full, cover with remaining sauce and top with grated cheese. Cook the same.
You can also leave the chilis out of the sauce and sprinkle on a layer of them separately, but I am all for faster and easier- I also sneak cheese in the casserole version by only using Monterrey Jack- what he doesn't see- he eats. :)
Favorite Aunt's Cinnamon Rolls
Favorite Aunt's Cinnamon Rolls
1 C lukewarm water
2 TB yeast
1/2 C sugar
Add together and let sit until bubbly.
3/4 C lukewarm milk
1 egg
1/3 C margarine (or butter)
1 tsp vanilla
1/2 tsp lemon extract
1/2 tsp ground nutmeg
1 tsp salt
5-6 cups of flour- or until you can handle the dough but it's still slightly sticky.
Add these to the yeast mix.
Place in a greased bowl and let rise until double.
You will also need brown sugar, cinnamon, powdered sugar, milk, and more butter.
Meanwhile- slightly grease a baking sheet, then dot with small pats of butter. Sprinkle with brown sugar.
Once dough has raised, preheat the oven to 400-F.
On a greased counter, roll out dough into a large rectangle- the wider the rectangle, the bigger the rolls- I usually go about double the length as the width- so my rolls are about palm size. Spread the dough with softened butter, sprinkle generously with cinnamon (or to taste) until dough is covered, then cover with brown sugar. You can get creative with orange rind, and or chopped nuts at this point, too.
roll up dough from the wide side, then cut into 1" to 1 1/2" thick slices. Place on prepared pan and bake for 12 to 15 minutes- until light golden brown across the tops.
Make glaze- melt 2/3 C or so of butter. Add small amount of vanilla if desired. Then add enough powdered sugar to make a thick paste. Dilute with milk until it makes a thin icing. Once the rolls are baked, remove from oven, and drizzle with the icing.
1 C lukewarm water
2 TB yeast
1/2 C sugar
Add together and let sit until bubbly.
3/4 C lukewarm milk
1 egg
1/3 C margarine (or butter)
1 tsp vanilla
1/2 tsp lemon extract
1/2 tsp ground nutmeg
1 tsp salt
5-6 cups of flour- or until you can handle the dough but it's still slightly sticky.
Add these to the yeast mix.
Place in a greased bowl and let rise until double.
You will also need brown sugar, cinnamon, powdered sugar, milk, and more butter.
Meanwhile- slightly grease a baking sheet, then dot with small pats of butter. Sprinkle with brown sugar.
Once dough has raised, preheat the oven to 400-F.
On a greased counter, roll out dough into a large rectangle- the wider the rectangle, the bigger the rolls- I usually go about double the length as the width- so my rolls are about palm size. Spread the dough with softened butter, sprinkle generously with cinnamon (or to taste) until dough is covered, then cover with brown sugar. You can get creative with orange rind, and or chopped nuts at this point, too.
roll up dough from the wide side, then cut into 1" to 1 1/2" thick slices. Place on prepared pan and bake for 12 to 15 minutes- until light golden brown across the tops.
Make glaze- melt 2/3 C or so of butter. Add small amount of vanilla if desired. Then add enough powdered sugar to make a thick paste. Dilute with milk until it makes a thin icing. Once the rolls are baked, remove from oven, and drizzle with the icing.
Meatloaf
In my recipe collection, I have come up with a moist and flavorful meatloaf, which has the added benefit of using food storage items.
Marvelously Moist Meatloaf
2 lbs of ground beef
1/2 C Italian Seasoned Bread Crumbs
3/4 tsp. Salt
1 and 1/4 C Evaporated Milk (if you want to just use the whole can, increase the amount of crumbs and oats by 1/2 C total.)
1/2 C uncooked oats
2 tsp. dehydrated onions (re-hydrated in 1 TBS water)
1 egg, beaten
1/4 C Ketchup (or more as needed to cover)
Mix all ingredients EXCEPT ketchup. Pack into a loaf pan. Spread the top of the meatloaf with the ketchup, adding more as needed or wanted :)
Bake at 350 for approx. an hour- possibly 70 minutes. Let stand for 10 minutes before serving.
Marvelously Moist Meatloaf
2 lbs of ground beef
1/2 C Italian Seasoned Bread Crumbs
3/4 tsp. Salt
1 and 1/4 C Evaporated Milk (if you want to just use the whole can, increase the amount of crumbs and oats by 1/2 C total.)
1/2 C uncooked oats
2 tsp. dehydrated onions (re-hydrated in 1 TBS water)
1 egg, beaten
1/4 C Ketchup (or more as needed to cover)
Mix all ingredients EXCEPT ketchup. Pack into a loaf pan. Spread the top of the meatloaf with the ketchup, adding more as needed or wanted :)
Bake at 350 for approx. an hour- possibly 70 minutes. Let stand for 10 minutes before serving.
Sugar Cookies
Sugar Cookies
1 Cup unsalted butter- room temp
1 1/2 C granulated sugar
2 tsp Good quality vanilla
2 eggs
1 1/2 tsp baking powder
1 tsp salt
3 3/4 C sifted flour
Cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, mixing well. Add baking powder and salt, mix well. Add flour and mix until just blended. Dough will look a bit dry and crumbly. Heat oven to 375. Roll out on a lightly floured surface until about 1/4 to 1/3" thick (thicker makes softer cookies). Cut out and place on a baking sheet approx 1 inch apart. Bake for 8 to 10 minutes- longer if you like crisp cookies- but we don't at this house. This makes about 3 dozen- depending on the size of cookie and how thick you roll the dough.
These cookies are a bit puffy- so your shapes will be rounded. And we never frost these- but you can if you want. Rumour has it that these cookies didn't ever last past the next town which is 30 min away-
1 Cup unsalted butter- room temp
1 1/2 C granulated sugar
2 tsp Good quality vanilla
2 eggs
1 1/2 tsp baking powder
1 tsp salt
3 3/4 C sifted flour
Cream butter, sugar and vanilla until fluffy. Add eggs, one at a time, mixing well. Add baking powder and salt, mix well. Add flour and mix until just blended. Dough will look a bit dry and crumbly. Heat oven to 375. Roll out on a lightly floured surface until about 1/4 to 1/3" thick (thicker makes softer cookies). Cut out and place on a baking sheet approx 1 inch apart. Bake for 8 to 10 minutes- longer if you like crisp cookies- but we don't at this house. This makes about 3 dozen- depending on the size of cookie and how thick you roll the dough.
These cookies are a bit puffy- so your shapes will be rounded. And we never frost these- but you can if you want. Rumour has it that these cookies didn't ever last past the next town which is 30 min away-
Italian Meatball Soup-
Italian Meatball Soup from TXMOMMY and adjusted by me
48 oz Swanson's low sodium chicken broth
2 cans Hunts Diced Tomatoes with Basil, Oregano, Garlic
lots of meatballs- about 7-8 per person I was feeding (bag of frozen from Cost-co)
1 1/2 cups (dry) mini wagon wheel pasta (original had bowtie)
(the original called for 5 oz of fresh spinach)
Parmesan Cheese
Heat meatballs ( I used the microwave- the original said to bake them in the oven)
Meanwhile- mix the Chicken Broth and tomatoes and bring to a boil. Add the noodles and cook until tender, adding the meatballs (and spinach if so desired) towards the end of the cooking time.
Top if you like with Parmesan cheese.
It was very good!
EDIT: I like to cook once and eat twice, so you can halve this recipe- and I might suggest that you cook the noodles separately, then put some in each bowl and ladle in the liquid after, that way you don't have disintgrated noodles in your leftover soup. I have several larger appetites that I feed- and I had enough leftovers for three people-
48 oz Swanson's low sodium chicken broth
2 cans Hunts Diced Tomatoes with Basil, Oregano, Garlic
lots of meatballs- about 7-8 per person I was feeding (bag of frozen from Cost-co)
1 1/2 cups (dry) mini wagon wheel pasta (original had bowtie)
(the original called for 5 oz of fresh spinach)
Parmesan Cheese
Heat meatballs ( I used the microwave- the original said to bake them in the oven)
Meanwhile- mix the Chicken Broth and tomatoes and bring to a boil. Add the noodles and cook until tender, adding the meatballs (and spinach if so desired) towards the end of the cooking time.
Top if you like with Parmesan cheese.
It was very good!
EDIT: I like to cook once and eat twice, so you can halve this recipe- and I might suggest that you cook the noodles separately, then put some in each bowl and ladle in the liquid after, that way you don't have disintgrated noodles in your leftover soup. I have several larger appetites that I feed- and I had enough leftovers for three people-
Salsa - Bottled
Salsa-
The basis for this Recipe comes from my friend Melani in Auburn Washington. I have adapted it to my family a little.
16 C peeled and mashed tomatoes
2-3 jalapeno peppers (more if you like it hot)
10-12 yellow peppers (look like jalapenos)
5 bell peppers- diced
3 large onions- diced
6-8 large cloves of garlic- minced
2 1/8 C Cider Vinegar
2 1/2 TB Salt
1 to 1 and 1/2 C sugar ( I personally like my salsa sugarless- but the DR insists- I use as little as I can get away with :0 )
Cook tomatoes for a minimum of 15- 20 min. The thicker you like your salsa, the longer you want to cook and reduce the liquid level. Add the remaining ingredients. Bring to a boil. Lower the heat and simmer uncovered for about 1 1/2 hours (longer if you want it thicker)
Put in jars and process in a boiling water bath according to jar sizes- 15 minutes for 1/2 pint, 20 minutes for pints and 30 minutes for quarts.
This amount makes approx 12 pints- give or take depending on how thick you let it reduce.
The basis for this Recipe comes from my friend Melani in Auburn Washington. I have adapted it to my family a little.
16 C peeled and mashed tomatoes
2-3 jalapeno peppers (more if you like it hot)
10-12 yellow peppers (look like jalapenos)
5 bell peppers- diced
3 large onions- diced
6-8 large cloves of garlic- minced
2 1/8 C Cider Vinegar
2 1/2 TB Salt
1 to 1 and 1/2 C sugar ( I personally like my salsa sugarless- but the DR insists- I use as little as I can get away with :0 )
Cook tomatoes for a minimum of 15- 20 min. The thicker you like your salsa, the longer you want to cook and reduce the liquid level. Add the remaining ingredients. Bring to a boil. Lower the heat and simmer uncovered for about 1 1/2 hours (longer if you want it thicker)
Put in jars and process in a boiling water bath according to jar sizes- 15 minutes for 1/2 pint, 20 minutes for pints and 30 minutes for quarts.
This amount makes approx 12 pints- give or take depending on how thick you let it reduce.
Hawaiian Coleslaw times Two
Hawaiian Cole Slaw
2 C. head cabbage – shredded
½ C. celery – chopped
⅔ C. fresh pineapple – diced
2 TBS mayonnaise
⅛ tsp. salt
1 TBS fresh pineapple juice
Mix all ingredients together. Serve cold. This is a good dish to serve with barbecued fish.
Hawaiian Cole Slaw II
1 small head of cabbage (red or white)
3 or 4 TBL mayonnaise
1 (12-ounce) can crushed pineapple (can substitute pineapple tidbits)
Slice cabbage very thin and cut into ½ inch pieces. Place in bowl. Add pineapple and enough mayonnaise to moisten. Refrigerate and serve cold.
2 C. head cabbage – shredded
½ C. celery – chopped
⅔ C. fresh pineapple – diced
2 TBS mayonnaise
⅛ tsp. salt
1 TBS fresh pineapple juice
Mix all ingredients together. Serve cold. This is a good dish to serve with barbecued fish.
Hawaiian Cole Slaw II
1 small head of cabbage (red or white)
3 or 4 TBL mayonnaise
1 (12-ounce) can crushed pineapple (can substitute pineapple tidbits)
Slice cabbage very thin and cut into ½ inch pieces. Place in bowl. Add pineapple and enough mayonnaise to moisten. Refrigerate and serve cold.
Nutella Sandwich Cookies
Nutella Sandwich Cookies
1/2 C Shortening
1/3 C Granulated Sugar
1/3 C Brown Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Salt
1 Egg
1 1/2 tsp vanilla
1 1/2 C Flour
3/4 C Quick Oats
1/2 C or more Nutella spread
Heat oven to 375
Beat Shortening on med to high speed for 30 seconds. Add sugars, powder, soda, and salt. Beat well, cleaning bowl sides occasionally. Add egg and vanilla. Add as much flour as you can with the mixer, then stir in the remaining flour and oats. Roll dough into 3/4 inch balls. Place on baking sheet 1- 2 inches apart. Flatten into circles about 1 inch in diameter.
Bake for 5 -7 minutes until edges are firmed and bottoms are lightly browned. Cool on rack.
Spread flat sides of half of the cookies with the spread, then top with the remaining cookies, flat sides together.
Can store separated by waxed paper in an airtight container. Cover. Store in fridge up to three days.
Or- freeze unfilled cookies in freezer up to 3 months, then thaw and fill.
Should make approx 4 dozen sandwiches.
Since you can freeze these, they are great for making ahead of the crazy holiday schedule, then you have something on hand for a quick treat or gift.
1/2 C Shortening
1/3 C Granulated Sugar
1/3 C Brown Sugar
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/8 tsp Salt
1 Egg
1 1/2 tsp vanilla
1 1/2 C Flour
3/4 C Quick Oats
1/2 C or more Nutella spread
Heat oven to 375
Beat Shortening on med to high speed for 30 seconds. Add sugars, powder, soda, and salt. Beat well, cleaning bowl sides occasionally. Add egg and vanilla. Add as much flour as you can with the mixer, then stir in the remaining flour and oats. Roll dough into 3/4 inch balls. Place on baking sheet 1- 2 inches apart. Flatten into circles about 1 inch in diameter.
Bake for 5 -7 minutes until edges are firmed and bottoms are lightly browned. Cool on rack.
Spread flat sides of half of the cookies with the spread, then top with the remaining cookies, flat sides together.
Can store separated by waxed paper in an airtight container. Cover. Store in fridge up to three days.
Or- freeze unfilled cookies in freezer up to 3 months, then thaw and fill.
Should make approx 4 dozen sandwiches.
Since you can freeze these, they are great for making ahead of the crazy holiday schedule, then you have something on hand for a quick treat or gift.
DR's Spaghetti
I will share with you the approximate recipe for the DR's spaghetti. I say approx because he never measures anything- he just dumps and tastes.
Start with 1 - 2 pounds of ground beef, sliced mushrooms, and 1 onion, chopped; seasoned with salt, garlic salt, onion salt, and pepper and browned and drained.
Then add 2 cans of Italian styled stewed tomatoes per pound of meat, then 1 or 2 cans of tomato sauce. Approx 2 tsp minced garlic, and 1 green pepper, chopped. Here comes the dump and taste part. He adds generous amounts of ketchup, and then seasons with Italian seasoning. Oh- and sugar. I never participate in this part- so I can't even guess for you. ( I prefer sugarless- but hey- he is doing the cooking so I am not about to complain).
He then lets it simmer for about 20 to 30 minutes, letting some of the liquid reduce.
Serve over any sort of pasta noodles. It is a thick, chunky sauce full of protein and veggie goodness. If you have leftovers, you could add some mustard and worcestershire sauce and call it sloppy joes.
It has taken my patients some time to grow up enough to like it, but they love it now.
Start with 1 - 2 pounds of ground beef, sliced mushrooms, and 1 onion, chopped; seasoned with salt, garlic salt, onion salt, and pepper and browned and drained.
Then add 2 cans of Italian styled stewed tomatoes per pound of meat, then 1 or 2 cans of tomato sauce. Approx 2 tsp minced garlic, and 1 green pepper, chopped. Here comes the dump and taste part. He adds generous amounts of ketchup, and then seasons with Italian seasoning. Oh- and sugar. I never participate in this part- so I can't even guess for you. ( I prefer sugarless- but hey- he is doing the cooking so I am not about to complain).
He then lets it simmer for about 20 to 30 minutes, letting some of the liquid reduce.
Serve over any sort of pasta noodles. It is a thick, chunky sauce full of protein and veggie goodness. If you have leftovers, you could add some mustard and worcestershire sauce and call it sloppy joes.
It has taken my patients some time to grow up enough to like it, but they love it now.
Corn Chowder
Here is the basic beginning recipe- and the modifications I made:
I always double this one- so I would imagine that the BASIC serves about 4.
____BASIC:
6 slices of bacon- chopped
1 small onion - chopped
1 1/2 C boiling water
10 oz pkg of frozen corn
1/2 tsp salt
dash of pepper
1 tall can EVAPORATED milk
1 TBSP butter
1 TBSP Flour
Cook bacon slowly in a large sauce pan until crisp. Remove and drain. Add onion to pan and cook until clear but not brown (10 min). Add all but flour and butter. Cook over MED to MED LOW heat until hot. Make a roux with the butter and flour, making sure to cook the starch taste out. Thicken mixture with roux. Top with bacon. Serve.
Okay- Now for Looney Bin modifications-
1 lb of thicker bacon (I use Bar S Thick)-chopped
3 med onions chopped (keep one separate)
3 cups Hot water
3 cans (15 oz) corn-drained
approx 1 1/2 tsp Salt (to taste)
approx 1 tsp fresh ground pepper (to taste)
3 cans Evaporated Milk
6 TBSP Butter
6 TBSP Flour
Cook Bacon slowly in a 4 - 5 quart heavy pan. I then dumped the bacon into a strainer, leaving very little grease in the pan. I cooked two of the three onions until clear, saving the third to add later. Add water, canned milk, corn, and seasonings. Heat over med to med low heat. Prepare the roux from the butter and flour. Thicken the stew with the roux. I then added the remaining onion and bacon, let cook for a few minutes and then adjusted the seasoning.
I put this in a crockpot on low ( chowder was already hot) for about an hour and then left it on warm until we were ready to eat (several hours later)- It was very yummy. I normally just double the recipe straight across but this time I added the raw onion and extra corn and milk on a whim. And I am usually generous with the pepper. It was the best I have ever made.
I always double this one- so I would imagine that the BASIC serves about 4.
____BASIC:
6 slices of bacon- chopped
1 small onion - chopped
1 1/2 C boiling water
10 oz pkg of frozen corn
1/2 tsp salt
dash of pepper
1 tall can EVAPORATED milk
1 TBSP butter
1 TBSP Flour
Cook bacon slowly in a large sauce pan until crisp. Remove and drain. Add onion to pan and cook until clear but not brown (10 min). Add all but flour and butter. Cook over MED to MED LOW heat until hot. Make a roux with the butter and flour, making sure to cook the starch taste out. Thicken mixture with roux. Top with bacon. Serve.
Okay- Now for Looney Bin modifications-
1 lb of thicker bacon (I use Bar S Thick)-chopped
3 med onions chopped (keep one separate)
3 cups Hot water
3 cans (15 oz) corn-drained
approx 1 1/2 tsp Salt (to taste)
approx 1 tsp fresh ground pepper (to taste)
3 cans Evaporated Milk
6 TBSP Butter
6 TBSP Flour
Cook Bacon slowly in a 4 - 5 quart heavy pan. I then dumped the bacon into a strainer, leaving very little grease in the pan. I cooked two of the three onions until clear, saving the third to add later. Add water, canned milk, corn, and seasonings. Heat over med to med low heat. Prepare the roux from the butter and flour. Thicken the stew with the roux. I then added the remaining onion and bacon, let cook for a few minutes and then adjusted the seasoning.
I put this in a crockpot on low ( chowder was already hot) for about an hour and then left it on warm until we were ready to eat (several hours later)- It was very yummy. I normally just double the recipe straight across but this time I added the raw onion and extra corn and milk on a whim. And I am usually generous with the pepper. It was the best I have ever made.
Ann's Shrimp Dip
Shrimp and Cream Cheese: (S.I.L. A.)
2- 8 oz cream cheese
1- 4 oz can tiny shrimp, drained
juice from one lemon
Mix with electric mixer until well blended.
This one we prefer with a plain, ridged, potato chip-
2- 8 oz cream cheese
1- 4 oz can tiny shrimp, drained
juice from one lemon
Mix with electric mixer until well blended.
This one we prefer with a plain, ridged, potato chip-
Frito Dip
Frito Dip- because we eat it with Fritos: (Sis- Amyrinkis)
1 lb of Jimmy Dean Original Sausage, browned and drained.
2- 8 oz pkg cream cheese (room temp)
1- 10 oz can of Ro-Tel Tomatoes- Original with green chilis and cilantro
This is a warm dip, so as soon as you drain the grease from the sausage, put the sausage in with the cream cheese and stir with a spoon until it is well blended. The sausage will make the dip chunky. Then add the can of Ro-Tel.
If you want it spicier- then use the hotter Ro-Tel, or for mild, use the mild Ro-Tel. Some people like this dip when it has been chilled, but I like it best warm, so I will microwave it if it gets too cool.
1 lb of Jimmy Dean Original Sausage, browned and drained.
2- 8 oz pkg cream cheese (room temp)
1- 10 oz can of Ro-Tel Tomatoes- Original with green chilis and cilantro
This is a warm dip, so as soon as you drain the grease from the sausage, put the sausage in with the cream cheese and stir with a spoon until it is well blended. The sausage will make the dip chunky. Then add the can of Ro-Tel.
If you want it spicier- then use the hotter Ro-Tel, or for mild, use the mild Ro-Tel. Some people like this dip when it has been chilled, but I like it best warm, so I will microwave it if it gets too cool.
Chicken Noodle Soup
Homemade Chicken Soup
In a large stockpot, place a whole chicken covered in water and seasoned with 1/2 tsp salt per pound, pepper to taste, and two bay leaves. Why a whole chicken? You can not beat the flavor from it. Heat to boiling. Reduce heat, cover and simmer until tender (about 45 min or so) Remove chicken from broth and debone then make it bite sized.
Skim fat off the broth- Helps if you can refrigerate or freeze it. Measure broth back into pan.
Add bouillon to the desired strength- I usually start with 1 cube per 2 cups of broth. Add Meat, 1 large diced onion, 1 - 2 cloves of minced garlic, carrots and celery according to taste. (my kids won't eat it with the veggies, so I go light for now) Heat to boiling. Add Homemade Noodles. Reduce heat and simmer until noodles are tender- approx 10 to 15 min. Don't forget to remove the bay leaf-
Make homemade noodles:
2 C Flour
2 lg eggs
3 TBSP water
1/2 tsp salt
Mix with a wooden spoon until stiff dough forms. On a well floured surface, knead for 1 -2 minutes until smooth. Wrap in plastic wrap and let rest for 10 min.
Divide dough in half on lightly floured surface. Roll a rectangle 1/16" thick (or thin actually), turning several times for even thickness. Fold in thirds, cut to desired width- I use my pizza cutter, but you can use a sharp knife. Separate, unfold and add to soup.
Or- You can cheat and use frozen noodles, but I like the homemade the best.
Labor intensive? A little, but you can make big batches at a time of the chicken and freeze it and the broth for future use.
In a large stockpot, place a whole chicken covered in water and seasoned with 1/2 tsp salt per pound, pepper to taste, and two bay leaves. Why a whole chicken? You can not beat the flavor from it. Heat to boiling. Reduce heat, cover and simmer until tender (about 45 min or so) Remove chicken from broth and debone then make it bite sized.
Skim fat off the broth- Helps if you can refrigerate or freeze it. Measure broth back into pan.
Add bouillon to the desired strength- I usually start with 1 cube per 2 cups of broth. Add Meat, 1 large diced onion, 1 - 2 cloves of minced garlic, carrots and celery according to taste. (my kids won't eat it with the veggies, so I go light for now) Heat to boiling. Add Homemade Noodles. Reduce heat and simmer until noodles are tender- approx 10 to 15 min. Don't forget to remove the bay leaf-
Make homemade noodles:
2 C Flour
2 lg eggs
3 TBSP water
1/2 tsp salt
Mix with a wooden spoon until stiff dough forms. On a well floured surface, knead for 1 -2 minutes until smooth. Wrap in plastic wrap and let rest for 10 min.
Divide dough in half on lightly floured surface. Roll a rectangle 1/16" thick (or thin actually), turning several times for even thickness. Fold in thirds, cut to desired width- I use my pizza cutter, but you can use a sharp knife. Separate, unfold and add to soup.
Or- You can cheat and use frozen noodles, but I like the homemade the best.
Labor intensive? A little, but you can make big batches at a time of the chicken and freeze it and the broth for future use.
Pepper-Pasta Salad
1 Red Bell Pepper-diced
2 Tomatoes-diced
1 Cucumber-diced
1 Green Bell Pepper-diced
Mushrooms (optional)diced
Avocado (optional)diced
Thin Spaghetti
Small Twisted pasta (I used to use jiffies but I can't find them any more- so I use rotini but I don't like it as well update- there is a thin spiral pasta called quick cooks that just came out and they are just like the jiffies)
Chicken Breast- cooked and diced
1 - 2 bottles of Kraft Free Zesty Italian Dressing
Cook Chicken in frying pan until cooked through. After dicing all the vegetables, put them in a very large bowl. Cook noodles acording to package- this is a variable- because you need enough pasta to balance out the salad- but not too much- so I usually start with about 4 oz each, and I break the spaggetti into at least half or thirds in length before I cook it. After noodles are cooked, rinse with cold water. Shake off excess water and add to bowl with veggies and chicken.
Adding the dressing depends on when you are going to serve it. If it is going to be a little while, I will add some to keep it from sticking together, and then add more right before serving. The dressing is to taste- but it always takes more than one bottle, unless it is a huge bottle-
I don't use the mushrooms and avocado very often- because they will go mushy in the leftover salad- plus I don't like avocado at all but the DR does. You could just have some in a separate bowl for those who want to have them, and then it wouldn't mush in the salad. You can also leave out the chicken if you want- but it makes a full meal salad, perfect for the hot summer-
2 Tomatoes-diced
1 Cucumber-diced
1 Green Bell Pepper-diced
Mushrooms (optional)diced
Avocado (optional)diced
Thin Spaghetti
Small Twisted pasta (I used to use jiffies but I can't find them any more- so I use rotini but I don't like it as well update- there is a thin spiral pasta called quick cooks that just came out and they are just like the jiffies)
Chicken Breast- cooked and diced
1 - 2 bottles of Kraft Free Zesty Italian Dressing
Cook Chicken in frying pan until cooked through. After dicing all the vegetables, put them in a very large bowl. Cook noodles acording to package- this is a variable- because you need enough pasta to balance out the salad- but not too much- so I usually start with about 4 oz each, and I break the spaggetti into at least half or thirds in length before I cook it. After noodles are cooked, rinse with cold water. Shake off excess water and add to bowl with veggies and chicken.
Adding the dressing depends on when you are going to serve it. If it is going to be a little while, I will add some to keep it from sticking together, and then add more right before serving. The dressing is to taste- but it always takes more than one bottle, unless it is a huge bottle-
I don't use the mushrooms and avocado very often- because they will go mushy in the leftover salad- plus I don't like avocado at all but the DR does. You could just have some in a separate bowl for those who want to have them, and then it wouldn't mush in the salad. You can also leave out the chicken if you want- but it makes a full meal salad, perfect for the hot summer-
Taco Soup
Taco Soup
1 lb ground beef
1 15oz can Tomatoes (I use mexican flavored- diced or stewed)
1 15 oz can corn
1 can of Chili
1 can of Kidney Beans
1 onion - Chopped
1 pkg Taco Seasoning
1 C Water
1 small can green Chilies (opt)
For Garnish- Sour Cream, grated cheese, tortilla chips- or Frito-s Scoops which is our favorite.
Brown and drain hamburger. Place in the crock pot. Open all the canned goods and WITHOUT draining, dump them all into the crock pot. Add water, chopped onion, and taco seasoning. Cook in crock pot at least one hour on high-
Now for the Looney Bin variations. I usually double everything- except for the chili and Chilies, but it depends on how many I am feeding and how hot they like their food. My girlies don't like spicy too much so I keep it on the mild side and the DR can doctor it up with tabasco or one of the other hot sauces in our possession.
When I am doubling it up- I will use one of each kind of tomatoes, and sometimes black beans for one of the cans of beans. I never double the chili- well- because- you don't want to be around the oldest patient after chili. Trust me.
1 lb ground beef
1 15oz can Tomatoes (I use mexican flavored- diced or stewed)
1 15 oz can corn
1 can of Chili
1 can of Kidney Beans
1 onion - Chopped
1 pkg Taco Seasoning
1 C Water
1 small can green Chilies (opt)
For Garnish- Sour Cream, grated cheese, tortilla chips- or Frito-s Scoops which is our favorite.
Brown and drain hamburger. Place in the crock pot. Open all the canned goods and WITHOUT draining, dump them all into the crock pot. Add water, chopped onion, and taco seasoning. Cook in crock pot at least one hour on high-
Now for the Looney Bin variations. I usually double everything- except for the chili and Chilies, but it depends on how many I am feeding and how hot they like their food. My girlies don't like spicy too much so I keep it on the mild side and the DR can doctor it up with tabasco or one of the other hot sauces in our possession.
When I am doubling it up- I will use one of each kind of tomatoes, and sometimes black beans for one of the cans of beans. I never double the chili- well- because- you don't want to be around the oldest patient after chili. Trust me.
Crepes- sweet- breakfast/dessert style
Crepes:
1 1/2 C flour
1 TB Sugar
1/2 tsp Baking Powder
1/2 tsp salt
2 C Milk
2 Eggs
1/2 tsp Vanilla
2 TB melted Butter or Marg. (plus more for the pan)
I double this for my family- but then I have yet to conquer my heavy hand.
Now- if you are looking for a tutorial on crepe making, you have come to the wrong place. I just wing it the best I can, and I promise my crepes are too thick for some people, but oh well.
Combine all ingredients in a blender, mix well, then refrigerate for 30 minutes at least. Have butter available near your pan. Making sure pan is hot and greased, pour enough batter to lightly coat the bottom of the pan, swirling the batter around to coat. Cook until firm, then carefully flip and cook slightly on the other side if desired, I usually just take them off and stack them on a plate. Repeat until batter is gone, or the pigs are done eating- which ever comes first.
1 1/2 C flour
1 TB Sugar
1/2 tsp Baking Powder
1/2 tsp salt
2 C Milk
2 Eggs
1/2 tsp Vanilla
2 TB melted Butter or Marg. (plus more for the pan)
I double this for my family- but then I have yet to conquer my heavy hand.
Now- if you are looking for a tutorial on crepe making, you have come to the wrong place. I just wing it the best I can, and I promise my crepes are too thick for some people, but oh well.
Combine all ingredients in a blender, mix well, then refrigerate for 30 minutes at least. Have butter available near your pan. Making sure pan is hot and greased, pour enough batter to lightly coat the bottom of the pan, swirling the batter around to coat. Cook until firm, then carefully flip and cook slightly on the other side if desired, I usually just take them off and stack them on a plate. Repeat until batter is gone, or the pigs are done eating- which ever comes first.
Grandma A's Buttermilk Pancakes
Grandma A's Buttermilk Pancakes
2 Cups Flour
3/4 Cup Powdered Buttermilk
2 tsp Salt
1 1/2 tsp Baking Soda
2 Eggs- Separated
Water
Mix dry ingredients, add egg yolks and enough water to make a rather thin batter, it should run off the spoon while barely coating it. In a separate clean bowl, whip the egg whites until very stiff. Gently fold whipped egg whites into batter. Cook on med- med hot griddle until lightly golden brown. These are thin and very light pancakes.
2 Cups Flour
3/4 Cup Powdered Buttermilk
2 tsp Salt
1 1/2 tsp Baking Soda
2 Eggs- Separated
Water
Mix dry ingredients, add egg yolks and enough water to make a rather thin batter, it should run off the spoon while barely coating it. In a separate clean bowl, whip the egg whites until very stiff. Gently fold whipped egg whites into batter. Cook on med- med hot griddle until lightly golden brown. These are thin and very light pancakes.
Bacon wrapped Waterchestnuts
Package of Sizzlean (less shrinkage) or bacon
a couple of cans of whole water chestnuts
Sauce (see following directions)
Cut "bacon" slices into about thirds. Wrap one piece around one chestnut and secure with a toothpick. Place on a baking sheet. Continue until you either run out of "bacon" or water chestnuts. These get gobbled up- so make plenty.
Make sauce-
1 C Ketchup
1/2 C either sugar or brown sugar- depending on your preference.
Preheat oven to 375- Bake wrapped chestnuts for about 10 minutes. Remove from oven, drain fat, and then put wraps into a casserole dish. Pour sauce over the top. Cover and bake for 15 minutes longer.
a couple of cans of whole water chestnuts
Sauce (see following directions)
Cut "bacon" slices into about thirds. Wrap one piece around one chestnut and secure with a toothpick. Place on a baking sheet. Continue until you either run out of "bacon" or water chestnuts. These get gobbled up- so make plenty.
Make sauce-
1 C Ketchup
1/2 C either sugar or brown sugar- depending on your preference.
Preheat oven to 375- Bake wrapped chestnuts for about 10 minutes. Remove from oven, drain fat, and then put wraps into a casserole dish. Pour sauce over the top. Cover and bake for 15 minutes longer.
Cocktail Wieners
Cocktail Wieners:
1- 2 pkgs Lil' Smokies
1 jar of Pineapple Ice Cream Topping
3/4 of the topping jar full of ketchup
1 can of drained pineapple chunks
1 TB Worcestershire Sauce
3 TB Brown sugar
Combine all ingredients in a small sauce pan or crock pot and heat through.
1- 2 pkgs Lil' Smokies
1 jar of Pineapple Ice Cream Topping
3/4 of the topping jar full of ketchup
1 can of drained pineapple chunks
1 TB Worcestershire Sauce
3 TB Brown sugar
Combine all ingredients in a small sauce pan or crock pot and heat through.
Buttermilk Syrup
This has become the DR's favorite treat. He has been known to eat it by the spoon- no pancakes or waffles required.
Buttermilk Syrup
1/2 Cup butter or margarine
1 C Sugar
1/2 C Buttermilk
1 T light Karo Syrup
1 tsp Vanilla
1/2 tsp Baking Soda
Mix first four ingredients in a pan over med high heat. Bring to a boil. Boil for one minute. Remove from heat and add the vanilla and baking soda. Serve warm.
Delish!
Buttermilk Syrup
1/2 Cup butter or margarine
1 C Sugar
1/2 C Buttermilk
1 T light Karo Syrup
1 tsp Vanilla
1/2 tsp Baking Soda
Mix first four ingredients in a pan over med high heat. Bring to a boil. Boil for one minute. Remove from heat and add the vanilla and baking soda. Serve warm.
Delish!
Chicken Caeser Pizza
We love Chicken Caesar Pizza at the Looney Bin-
Caesar Dressing
Minced garlic
cooked chicken
grated Parmesan cheese (not the green can kind)
Monterrey Jack cheese
Romaine lettuce
Roma tomatoes
Once crust has risen. Spread with 2-3 TB of the dressing and 1 - 2 cloves of garlic, minced. Add 3 cups of cooked chicken, diced. Then layer 1/2 lb grated Monterrey Jack cheese, and 1/2 C fresh grated Parmesan cheese (I buy it pre-grated).
Cook at 450 for approx 15-18 min. until crust is light brown and cheese is bubbly. Remove from oven. Add torn Romaine lettuce leaves, and sliced tomatoes. Drizzle with remaining dressing to taste.
Caesar Dressing
Minced garlic
cooked chicken
grated Parmesan cheese (not the green can kind)
Monterrey Jack cheese
Romaine lettuce
Roma tomatoes
Once crust has risen. Spread with 2-3 TB of the dressing and 1 - 2 cloves of garlic, minced. Add 3 cups of cooked chicken, diced. Then layer 1/2 lb grated Monterrey Jack cheese, and 1/2 C fresh grated Parmesan cheese (I buy it pre-grated).
Cook at 450 for approx 15-18 min. until crust is light brown and cheese is bubbly. Remove from oven. Add torn Romaine lettuce leaves, and sliced tomatoes. Drizzle with remaining dressing to taste.
Pizza Dough
Pizza Dough: Makes a 16 inch or (2) 12 inch
8 oz warm water
1/2 tsp sugar
1 TB yeast
1 tsp. salt
1 TB veg oil (I use canola)
3 3/4 C flour (give or take)
Put water, sugar, and yeast in mixing bowl and allow to soften and become bubbly. Add salt, oil, and flour (1 cup at a time) until the dough cleans the sides of the bowl. It can stick a little to the bottom. You can either knead by hand for 3 minutes, or use your kitchenaid on a 2-3. Shape and place in a greased bowl, cover and let rise until double in volume. Punch down and let dough rest for 4 minutes.
Lightly grease (spray) your pizza pan and wipe off excess. I use a perforated metal pizza pan.
Roll out to desired size, transfer to pan and make an edge if you need to. The edges of my pans curve up, so I generally don't. Allow to raise for 10 minutes.
Now, top at will. Place on bottom rack in a COLD oven, turn oven on to 500 degrees F, and bake 17 to 20 minutes, depending on your oven.
8 oz warm water
1/2 tsp sugar
1 TB yeast
1 tsp. salt
1 TB veg oil (I use canola)
3 3/4 C flour (give or take)
Put water, sugar, and yeast in mixing bowl and allow to soften and become bubbly. Add salt, oil, and flour (1 cup at a time) until the dough cleans the sides of the bowl. It can stick a little to the bottom. You can either knead by hand for 3 minutes, or use your kitchenaid on a 2-3. Shape and place in a greased bowl, cover and let rise until double in volume. Punch down and let dough rest for 4 minutes.
Lightly grease (spray) your pizza pan and wipe off excess. I use a perforated metal pizza pan.
Roll out to desired size, transfer to pan and make an edge if you need to. The edges of my pans curve up, so I generally don't. Allow to raise for 10 minutes.
Now, top at will. Place on bottom rack in a COLD oven, turn oven on to 500 degrees F, and bake 17 to 20 minutes, depending on your oven.
Pizza Sauce
Homemade Pizza Sauce:
1 can (approx 10 3/4) tomato Puree
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper
1/8 tsp onion powder
1/8 tsp garlic powder
1 TB grated Parmesan cheese
1/2 tsp salt
Can be adjusted to personal taste-
Mix all ingredients together well. Spread over prepared pizza dough.
1 can (approx 10 3/4) tomato Puree
1/4 tsp oregano
1/4 tsp basil
1/4 tsp black pepper
1/8 tsp onion powder
1/8 tsp garlic powder
1 TB grated Parmesan cheese
1/2 tsp salt
Can be adjusted to personal taste-
Mix all ingredients together well. Spread over prepared pizza dough.
Grandma F's Kidney Bean Soup
1 LB ground beef
4 cans Italian Style Stewed Tomatoes
2 cans Kidney Beans
1 can of water-
Cooked noodles (usually rotini)
Season beef with salt and pepper. Brown and drain. Add tomatoes, water, and kidney beans. Cook until hot. Meanwhile, cook noodles.
I will mix the noodles in the soup if I think there won't be leftovers, but I almost always double this, and put cooked noodles in a bowl and cover with the soup. Can be served with Parmesan cheese as a garnish.
Then, on another day, I just heat the leftovers and cook fresh noodles.
The DR's favorite. My grandma made it with rice, but the Looney Bin prefers noodles.
4 cans Italian Style Stewed Tomatoes
2 cans Kidney Beans
1 can of water-
Cooked noodles (usually rotini)
Season beef with salt and pepper. Brown and drain. Add tomatoes, water, and kidney beans. Cook until hot. Meanwhile, cook noodles.
I will mix the noodles in the soup if I think there won't be leftovers, but I almost always double this, and put cooked noodles in a bowl and cover with the soup. Can be served with Parmesan cheese as a garnish.
Then, on another day, I just heat the leftovers and cook fresh noodles.
The DR's favorite. My grandma made it with rice, but the Looney Bin prefers noodles.
Subscribe to:
Posts (Atom)