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Bon appetite!
Tuesday, May 20, 2008
Sunday, May 18, 2008
Nuts and Bolts
Melt 2 lbs margarine in large pot.
Stir in 6 T worshestershire sauce
6 T hot chili powder
4 t garlic powder
2 t onion powder
4 dashes Tabasco
(all of these are heaping measures)
Divide into 2 or 3 roasting pans
1 large box Cheerios
2 boxes Rice Chex
1 bag stick pretzels
1 1/2 lbs pecans
Pour margarine mix over cereals and mix to soak up all margarine.
Put this in a 175-200 degree oven. Bake for 24-30 hours, stirring 4-6 times. When nuts are crunchy again, mix is ready.
Stir in 6 T worshestershire sauce
6 T hot chili powder
4 t garlic powder
2 t onion powder
4 dashes Tabasco
(all of these are heaping measures)
Divide into 2 or 3 roasting pans
1 large box Cheerios
2 boxes Rice Chex
1 bag stick pretzels
1 1/2 lbs pecans
Pour margarine mix over cereals and mix to soak up all margarine.
Put this in a 175-200 degree oven. Bake for 24-30 hours, stirring 4-6 times. When nuts are crunchy again, mix is ready.
Mac and Cheese
1 pkg. elbow macaroni
1/4 c oleo
6 T flour
1 t salt
2 cups milk
2 cups grated cheddar cheese
Cook macaroni as directed. Melt oleo, stir in flour, sald and milk. Microwave on high 5 1/2 - 6 minutes, stirring every minute. Stir in cheese until completely melted. Mix sauce and mac together. Put into oven safe dish. Bake at 250 for 45 minutes.
1/4 c oleo
6 T flour
1 t salt
2 cups milk
2 cups grated cheddar cheese
Cook macaroni as directed. Melt oleo, stir in flour, sald and milk. Microwave on high 5 1/2 - 6 minutes, stirring every minute. Stir in cheese until completely melted. Mix sauce and mac together. Put into oven safe dish. Bake at 250 for 45 minutes.
Thursday, May 15, 2008
Mushroom Covered Chicken from Pam Wilhoit
1 pkg. breasts
1 can cream of mushroom soup
Bisquick
Paprika
1 stick oleo
sliced mushrooms
salt and pepper
Heat oven to 450, melt oleo in baking dish. Dip chicken in Bisquick. Place skin side down in pan. Bake for 30 minutes or until golden brown. Mix soup, salt, pepper, paprika and mushrooms. Turn chicken skin side up and pour soup mix over top. Bake 15 minutes more.
1 can cream of mushroom soup
Bisquick
Paprika
1 stick oleo
sliced mushrooms
salt and pepper
Heat oven to 450, melt oleo in baking dish. Dip chicken in Bisquick. Place skin side down in pan. Bake for 30 minutes or until golden brown. Mix soup, salt, pepper, paprika and mushrooms. Turn chicken skin side up and pour soup mix over top. Bake 15 minutes more.
Easy Chicken Pot Pie
1 2/3 cups frozen mixed vegetables (thawed)
1 cup cut-up cooked chicken
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg
Heat oven to 400. Mix vegetable, chicken and soup in ungreased 9” pie pan. Stir remaining ingredients with fork until blended. Pour into pie pan. Bake 30 minutes or until golden brown.
1 cup cut-up cooked chicken
1 can cream of chicken soup
1 cup Bisquick
½ cup milk
1 egg
Heat oven to 400. Mix vegetable, chicken and soup in ungreased 9” pie pan. Stir remaining ingredients with fork until blended. Pour into pie pan. Bake 30 minutes or until golden brown.
Make-It-Easy Chicken Dinner
1 Reynolds Oven Bag, large
1 envelope onion soup mix
3 carrots, sliced
1 green pepper, cubed
6 chicken pieces (skin removed)
2 T flour
1 cup water 2 red potatoes, wedged
salt and pepper
Preheat oven to 350. Shake flour in bag; place in 13X9X2 baking pan. Add onion soup mix and water to bag. Squeeze oven bag to blend in flour. Add carrots, potatoes and green pepper to bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to bag. Arrange chicken pieces and vegetables in an even layer in bag. Close bag and cut six slits in top. Bake 55 – 60 minutes or until chicken is tender.
1 envelope onion soup mix
3 carrots, sliced
1 green pepper, cubed
6 chicken pieces (skin removed)
2 T flour
1 cup water 2 red potatoes, wedged
salt and pepper
Preheat oven to 350. Shake flour in bag; place in 13X9X2 baking pan. Add onion soup mix and water to bag. Squeeze oven bag to blend in flour. Add carrots, potatoes and green pepper to bag. Turn oven bag to coat ingredients with sauce. Sprinkle chicken with seasonings; add to bag. Arrange chicken pieces and vegetables in an even layer in bag. Close bag and cut six slits in top. Bake 55 – 60 minutes or until chicken is tender.
Crumb Chicken from Susan Kleppin Miller
8 boneless chicken breasts
2 cups Ritz cracker crumbs
½ cup Parmesan cheese
Sprinkle of garlic powder
2 t salt
1/8 t pepper
½ cup oleo
Mix all ingredients together except the oleo. Dip the chicken into the oleo and then roll it in the mixture, thoroughly coating it. Place in pan and cook at 350 for 1 hour.
2 cups Ritz cracker crumbs
½ cup Parmesan cheese
Sprinkle of garlic powder
2 t salt
1/8 t pepper
½ cup oleo
Mix all ingredients together except the oleo. Dip the chicken into the oleo and then roll it in the mixture, thoroughly coating it. Place in pan and cook at 350 for 1 hour.
Snappy Chicken Wings
24 Chicken wings
2/3 cup cayenne pepper sauce
1/3 oleo, melted
1 ½ t cayenne pepper
Blue Cheese dressing
Preheat oven to 425. Cut tips off wings. In bowl, combine cayenne pepper sauce, oleo and pepper. Stir in wings until coated. In roasting pan lined with foil, arrange wings. Bake one hour or until wings are crisp. Serve with Blue cheese dressing.
2/3 cup cayenne pepper sauce
1/3 oleo, melted
1 ½ t cayenne pepper
Blue Cheese dressing
Preheat oven to 425. Cut tips off wings. In bowl, combine cayenne pepper sauce, oleo and pepper. Stir in wings until coated. In roasting pan lined with foil, arrange wings. Bake one hour or until wings are crisp. Serve with Blue cheese dressing.
Chicken Wing Cooking Instructions
Preheat oven to 375. Place no more than 24 wings on a foil-lined baking pan. Bake uncovered for 50 – 60 minutes.
Chicken Spaghetti
Boil 2 large chickens plus 1 pkg chicken breasts in water seasoned with 1 cup onion and 2 cups celery. Save broth. Debone and cut chicken into bite-size pieces.
Saute 3 large chopped green peppers, 3 large chopped onions and 2 sticks oleo. Cook 1 ½ pounds thin spaghetti in 3 ½ quarts of reserved broth. DO NOT DRAIN. Add 3 pounds Velvetta cheese and stir until melted. Add 2 cans Rotel – do not drain. Add 3 T Worchestershire, 1 large and 1 small can mushrooms and 2 cans peas.
Add onions and green pepper mixture, chicken, salt and pepper to tast and mix well.
Saute 3 large chopped green peppers, 3 large chopped onions and 2 sticks oleo. Cook 1 ½ pounds thin spaghetti in 3 ½ quarts of reserved broth. DO NOT DRAIN. Add 3 pounds Velvetta cheese and stir until melted. Add 2 cans Rotel – do not drain. Add 3 T Worchestershire, 1 large and 1 small can mushrooms and 2 cans peas.
Add onions and green pepper mixture, chicken, salt and pepper to tast and mix well.
Chicken Casserole
1 can French green beans (drained)
2c cut up cooked chicken
1 box Uncle Ben's long grain & wild rice-cooked
2 cans cream of celery soup
1 small jar pimiento
1/2c mayonnaise
small can water chestnuts-sliced
Mix all together. Bake at 350 for 50 min. or until browned on top.
2c cut up cooked chicken
1 box Uncle Ben's long grain & wild rice-cooked
2 cans cream of celery soup
1 small jar pimiento
1/2c mayonnaise
small can water chestnuts-sliced
Mix all together. Bake at 350 for 50 min. or until browned on top.
Chicken and Rice Casserole
2lb chicken breasts
salt & pepper
2c cooked rice
2 stalks celery,chopped
3 cans mushroom soup
1/2c water
2 med onions, chopped
1/4c pimiento
2t parsley
1/2c green pepper
Fry chicken lightly in small amount of grease. Remove from pan. Saute celery, onion & pepper. Use low heat. Pour off grease. Add water and stir to loosen brown bits. Add soup, parsley & pimiento. Mix. Place rice in baking dish, put chicken on top. Pour soup, onions, etc. over chicken. Bake at 350 for 20 - 30 min.
salt & pepper
2c cooked rice
2 stalks celery,chopped
3 cans mushroom soup
1/2c water
2 med onions, chopped
1/4c pimiento
2t parsley
1/2c green pepper
Fry chicken lightly in small amount of grease. Remove from pan. Saute celery, onion & pepper. Use low heat. Pour off grease. Add water and stir to loosen brown bits. Add soup, parsley & pimiento. Mix. Place rice in baking dish, put chicken on top. Pour soup, onions, etc. over chicken. Bake at 350 for 20 - 30 min.
Almond-Encrusted Chicken Breasts
5 ounces boneless, skinless chicken breasts
1 T cornstarch
¼ cup liquid egg substitute
1 T finely chopped almonds
Sprinkle each side of chicken breasts with cornstarch. Dip breast into egg substitute to coat and then sprinkle with almonds. Coat small nonstick skillet with cooking spray and heat over medium heat. Saute chicken 5 minutes on each side or until cooked through.
1 T cornstarch
¼ cup liquid egg substitute
1 T finely chopped almonds
Sprinkle each side of chicken breasts with cornstarch. Dip breast into egg substitute to coat and then sprinkle with almonds. Coat small nonstick skillet with cooking spray and heat over medium heat. Saute chicken 5 minutes on each side or until cooked through.
Alice Springs Chicken
½ cup Dijon mustard
½ cup honey
1 ½ t oil
1/t lemon juice
4 chicken breasts
6 slices bacon
1 can mushroom
1 cup grated Monterey Jack cheese
1 cup grated cheddar cheese
2 t parsley flakes
Mix top 4 ingredients to make a marinade. Marinade breasts for 2 hours. Cook bacon in pan and remove to drain. Brown chicken in bacon grease. Place chicken in rectangular dish. Cover with reserved marinade, mushrooms, crumbled bacon, and cheeses. Bake at 350 for 10 minutes to melt cheese. Top with parsley before serving.
½ cup honey
1 ½ t oil
1/t lemon juice
4 chicken breasts
6 slices bacon
1 can mushroom
1 cup grated Monterey Jack cheese
1 cup grated cheddar cheese
2 t parsley flakes
Mix top 4 ingredients to make a marinade. Marinade breasts for 2 hours. Cook bacon in pan and remove to drain. Brown chicken in bacon grease. Place chicken in rectangular dish. Cover with reserved marinade, mushrooms, crumbled bacon, and cheeses. Bake at 350 for 10 minutes to melt cheese. Top with parsley before serving.
Russian Tea
1 large jar Tang (18 oz)
1 1/2c Instant tea with lemon
1c sugar
1t ground cloves
1/2t cinnamon
1 1/2c Instant tea with lemon
1c sugar
1t ground cloves
1/2t cinnamon
Plum Jelly
4 1/2c prepared plums
4 oz pectin
7 1/2c sugar
Put pitted plums in blender, then in dutch oven. Add 1/2c water and simmer covered for 5 min. Add sugar. Bring to rolling boil over high. Stir constantly for 1 min. Remove from heat and stir in pectin. Stir and skim for 5 min. Pour into jelly glasses. Cover wtih paraffin at once. Cool & cover.
4 oz pectin
7 1/2c sugar
Put pitted plums in blender, then in dutch oven. Add 1/2c water and simmer covered for 5 min. Add sugar. Bring to rolling boil over high. Stir constantly for 1 min. Remove from heat and stir in pectin. Stir and skim for 5 min. Pour into jelly glasses. Cover wtih paraffin at once. Cool & cover.
Pepper Jelly from Bepi Pique
1c green peppers
1/2c sugar
3 large hot peppers
1 bottle Certo
2/3c vinegar
Put peppers through blender. Cook in large pot so it can come to free rolling boil and cook about 2 min. Remove from heat. Strain if desired. Remove from heat after re-heating if necessary. Add Certo and stir in well. Add green coloring. Jar while hot.
1/2c sugar
3 large hot peppers
1 bottle Certo
2/3c vinegar
Put peppers through blender. Cook in large pot so it can come to free rolling boil and cook about 2 min. Remove from heat. Strain if desired. Remove from heat after re-heating if necessary. Add Certo and stir in well. Add green coloring. Jar while hot.
Marshmallow Salad
1 box instant pistachio pudding
1 large Cool Whip
16 oz. can crushed pineapple
½ cup chopped nuts
½ cup mini marshmallows
Mix all together and refrigerate.
1 large Cool Whip
16 oz. can crushed pineapple
½ cup chopped nuts
½ cup mini marshmallows
Mix all together and refrigerate.
French Dressing
1/4c vinegar
1/4c catchup
1/2c salad oil
5 1/2t sugar
2t salt
1 clove garlic
Mix all together and refrigerate for 2 or more hours.
1/4c catchup
1/2c salad oil
5 1/2t sugar
2t salt
1 clove garlic
Mix all together and refrigerate for 2 or more hours.
Breakfast Casserole
6 eggs
2 cups milk
1 t salt
1 t dry mustard
1 pound sausage
6 slices cubed bread
1 cup grated cheddar cheese
Cook sausage until done. Drain and set aside. Beat eggs, add milk, salt and mustard. In a greased baking dish, layer the bread, sausage, and cheese. Pour egg mixture over these ingredients. Refrigerate overnight. Bake at 359 for 45 minutes.
Good reheated.
2 cups milk
1 t salt
1 t dry mustard
1 pound sausage
6 slices cubed bread
1 cup grated cheddar cheese
Cook sausage until done. Drain and set aside. Beat eggs, add milk, salt and mustard. In a greased baking dish, layer the bread, sausage, and cheese. Pour egg mixture over these ingredients. Refrigerate overnight. Bake at 359 for 45 minutes.
Good reheated.
Topping for Apples
1t cinnamon
1t lemon juice
1t nutmeg
1/4c oleo
1c sugar
1/4c self-rising flour
Crumble together and spread over apples. Bake uncovered 45 min. at 375.
1t lemon juice
1t nutmeg
1/4c oleo
1c sugar
1/4c self-rising flour
Crumble together and spread over apples. Bake uncovered 45 min. at 375.
Pineapple Fluff
1 stick oleo
20 oz can crushed pineapple & juice
1c sugar
4 eggs, beaten
5 slices white bread
Cream oleo with sugar. Add egg and pineapple. Place bread in 1 1/2 quart casserole. Pour pineapple mix over bread. Bake for 45 min at 350.
20 oz can crushed pineapple & juice
1c sugar
4 eggs, beaten
5 slices white bread
Cream oleo with sugar. Add egg and pineapple. Place bread in 1 1/2 quart casserole. Pour pineapple mix over bread. Bake for 45 min at 350.
Lace Cookies
1 1/2c Quick Quaker Oats
1 stick oleo melted and poured over oats.
Sift together 3/4c white sugar, 1t flour, 1t baking powder & pinch of salt. Add dry ingredients to oats & oleo mixture - blend. Beat 1 egg slightly and add to mixture. Add 1t vanilla and 1/2c pecans chopped. Blend all together. Cover baking sheet with foil. Drop about 1/2t at wide intervals. Bake 11 min. at 350. Makes 6 - 7 dozen.
1 stick oleo melted and poured over oats.
Sift together 3/4c white sugar, 1t flour, 1t baking powder & pinch of salt. Add dry ingredients to oats & oleo mixture - blend. Beat 1 egg slightly and add to mixture. Add 1t vanilla and 1/2c pecans chopped. Blend all together. Cover baking sheet with foil. Drop about 1/2t at wide intervals. Bake 11 min. at 350. Makes 6 - 7 dozen.
Fruit Pizza
1 Pkg refrigerated sugar cookies
1/2t vanilla
8oz cream cheese
1/3c sugar
1T water
blueberries
orange sections
green grapes
strawberries
banana slices
1/4c marmalade
Cut dough into 1/8" slices. Line 14" pizza pan with slices overlapping. Bake at 375 for 12 min. Cool. Blend cream cheese, sugar & vanilla. Spread over cookie crust. Arrange fruit over cream cheese layer (use any combination of fresh or drained fruit). Glaze with marmalade or preserves mixed with water. Chill.
1/2t vanilla
8oz cream cheese
1/3c sugar
1T water
blueberries
orange sections
green grapes
strawberries
banana slices
1/4c marmalade
Cut dough into 1/8" slices. Line 14" pizza pan with slices overlapping. Bake at 375 for 12 min. Cool. Blend cream cheese, sugar & vanilla. Spread over cookie crust. Arrange fruit over cream cheese layer (use any combination of fresh or drained fruit). Glaze with marmalade or preserves mixed with water. Chill.
French Chocolate Pie from Pam Wilhoit
1/2c oleo
3/4c sugar
2 sq. unsweetened choc. ( melted)
2 eggs Cool Whip
9" pie shell
Cream oleo with sugar. Stir in cooled choc. Add eggs, one at a time, beating 5 min after each at high speed. Fold in 2c thawed Cool Whip. Pour into a cooled, baked, 9" pie shell. Chill until firm, about 2 hours.
3/4c sugar
2 sq. unsweetened choc. ( melted)
2 eggs Cool Whip
9" pie shell
Cream oleo with sugar. Stir in cooled choc. Add eggs, one at a time, beating 5 min after each at high speed. Fold in 2c thawed Cool Whip. Pour into a cooled, baked, 9" pie shell. Chill until firm, about 2 hours.
Cream Puffs
1/2c boiling water
pinch of salt
1/4c oleo
2 eggs
1/2c flour
Heat water and oleo until oleo is melted. Add 1/2c flour all at once. Stir until dough forms a ball. Remove from heat. Add 1 egg, beat, let stand 5 min. Add 1 egg, beat again. Let stand 10 min. Drop on baking sheet 2 inches apart. Bake 40 min at 375. Test by removing one. If it does not sink, it is done.
pinch of salt
1/4c oleo
2 eggs
1/2c flour
Heat water and oleo until oleo is melted. Add 1/2c flour all at once. Stir until dough forms a ball. Remove from heat. Add 1 egg, beat, let stand 5 min. Add 1 egg, beat again. Let stand 10 min. Drop on baking sheet 2 inches apart. Bake 40 min at 375. Test by removing one. If it does not sink, it is done.
Congo Bars
Melt 1c oleo. Add 1 pound brown sugar & mix well. Add 2 eggs. Beat. Stir in 2 3/4c self- rising flour, 1-8oz package butterscotch morsels and 1c nuts. Pour into greased 9X13 pan and bake at 350 for 25-30 min.
Coconut Pecan Crunch
1 box coconut pecan frosting mix
1/2c melted oleo
1c plain or self-rising flour
1t almond extract
Mix by hand. Pour dough into ungreased 9X13 pan. Cook 12-15 min. at 350.
ICING
Mix 1c 4X sugar, 3T milk and 1/2t almond extract. Spread over warm dessert Allow to cool before cutting.
1/2c melted oleo
1c plain or self-rising flour
1t almond extract
Mix by hand. Pour dough into ungreased 9X13 pan. Cook 12-15 min. at 350.
ICING
Mix 1c 4X sugar, 3T milk and 1/2t almond extract. Spread over warm dessert Allow to cool before cutting.
Coca Cola Cake
Sift together 2c sugar & 2c flour in mixing bowl. Set aside. In sauce pan, melt 1c oleo, 3T cocoa & 1c coca cola. Bring to boil. Boil 1 min. Pour into dry ingredients. Add 1/2c buttermilk & 1t soda (mix in buttermilk). Break in 2 eggs, add 1T vanilla. Stir until smooth, Add 1 1/2c small marshmallows. Stir, pour in greased pan 13X9 & bake at 350 for about 45 min.
ICING
Mix in saucepan, 1/2c oleo, 3T cocoa and 6T coca cola. Bring to boil. Add 1 box of XXX sugar & 1t vanilla & 1c nuts. Spread on warm cake.
ICING
Mix in saucepan, 1/2c oleo, 3T cocoa and 6T coca cola. Bring to boil. Add 1 box of XXX sugar & 1t vanilla & 1c nuts. Spread on warm cake.
Chocolate Cocoa Cake
1 3/4c sugar
1 1/2t baking soda
1 1/3 sticks oleo
1t salt 2 eggs
1c buttermilk
1t vanilla
1/2c cocoa
2 1/2c cake flour
1/2c water
Preheat oven to 350. Mix sugar into softened oleo. Add eggs and vanilla. Sift together flour, soda and salt. Alternate adding flour mixture and buttermilk into sugar and oleo and beat well. Combine cocoa and boiling water. Add this to other ingredients. Bake for 35 min.
ICING #1
Beat 2 egg whites until stiff. Heat 1/3 cup water and ¾ cup sugar together until a drop in cold water forms a soft all. Then pour into whites and beat until it peaks. Spread on cake.
OR
ICING #2
½ cup sugar
2 egg whites
¼ cup light Karo syrup
1 t vanilla
2 T water
Heat sugar, syrup and water to 240. Pour into beaten egg whites. Add vanilla. Beat until creamy. Ice cake.
1 1/2t baking soda
1 1/3 sticks oleo
1t salt 2 eggs
1c buttermilk
1t vanilla
1/2c cocoa
2 1/2c cake flour
1/2c water
Preheat oven to 350. Mix sugar into softened oleo. Add eggs and vanilla. Sift together flour, soda and salt. Alternate adding flour mixture and buttermilk into sugar and oleo and beat well. Combine cocoa and boiling water. Add this to other ingredients. Bake for 35 min.
ICING #1
Beat 2 egg whites until stiff. Heat 1/3 cup water and ¾ cup sugar together until a drop in cold water forms a soft all. Then pour into whites and beat until it peaks. Spread on cake.
OR
ICING #2
½ cup sugar
2 egg whites
¼ cup light Karo syrup
1 t vanilla
2 T water
Heat sugar, syrup and water to 240. Pour into beaten egg whites. Add vanilla. Beat until creamy. Ice cake.
Cherry Pie Supreme
9" unbaked pie shell
2 eggs
21 oz can cherry filling
1/2t vanilla
12 oz soft cream cheese
1c sour cream
1/2c sugar
Heat oven to 425. Prepare shell. Spread half of filling in bottom, set rest aside. Bake shell 15 min or until golden. Remove from oven. Reduce temp to 350. In small bowl, beat cheese with sugar, eggs & vanilla until smooth. Pour over hot cherry filling; bake 25 min. (Filling may be soft in center) Cool completely on wire rack. To serve, spoon sour cream around edge of pie. Fill center with filling.
2 eggs
21 oz can cherry filling
1/2t vanilla
12 oz soft cream cheese
1c sour cream
1/2c sugar
Heat oven to 425. Prepare shell. Spread half of filling in bottom, set rest aside. Bake shell 15 min or until golden. Remove from oven. Reduce temp to 350. In small bowl, beat cheese with sugar, eggs & vanilla until smooth. Pour over hot cherry filling; bake 25 min. (Filling may be soft in center) Cool completely on wire rack. To serve, spoon sour cream around edge of pie. Fill center with filling.
Blueberry Delight
1 1/2c graham cracker crumbs
1/4c oleo
1/4c sugar
3/4c pecans(chopped)
Mix and reserve 1/2c for topping. Press into 8X8X2 pan. Beat 2 eggs and add 8 oz cream cheese and 3/4c sugar. Beat until well mixed. Pour over crust and bake 15 min at 350. Chill, then spread 1 can blueberry pie filling on top. Whip 1/2 pint cream and spread over pie filling and sprinkle 1/2c crumbs on top to finish. Chill.
1/4c oleo
1/4c sugar
3/4c pecans(chopped)
Mix and reserve 1/2c for topping. Press into 8X8X2 pan. Beat 2 eggs and add 8 oz cream cheese and 3/4c sugar. Beat until well mixed. Pour over crust and bake 15 min at 350. Chill, then spread 1 can blueberry pie filling on top. Whip 1/2 pint cream and spread over pie filling and sprinkle 1/2c crumbs on top to finish. Chill.
Bake and Forget Cookies
2 egg whites
3/4c sugar
6 oz. chocolate bits
1c nuts, chopped
1/2t each-vanilla and almond extract
Beat egg whites stiff. Add sugar and mix. Add other ingredients. Mix well. Drop by teaspoons on greased sheet. Put in 375 oven. Turn oven off. Leave 3 hours or over-night.
3/4c sugar
6 oz. chocolate bits
1c nuts, chopped
1/2t each-vanilla and almond extract
Beat egg whites stiff. Add sugar and mix. Add other ingredients. Mix well. Drop by teaspoons on greased sheet. Put in 375 oven. Turn oven off. Leave 3 hours or over-night.
Angel Food Cake
1 2/3c egg whites
1 1/2t cr. tartar
1c & 2T sifted cake flour
1 t vanilla
1 3/4c sugar
1 t almond extract
1/2t salt
Separate eggs - let whites stand at room temp. 1 hr. Use tube pan. Sift together 4 times, flour & 3/4c sugar. In large bowl, combine whites, tartar, salt & flavorings. Beat at high until whites peak - 1 1/2 - 2 min. Sprinkle in rapidly while beating on med. remaining 1c. sugar about 1 min. Using low, sprinkle in sifted flour mixture evenly & quickly - scraping up & over with folding motion until blended about 1 ½ min. Push batter into tube pan. Cut through batter with spatula in widening circles 6 times. Bake at 375 for 35 minutes. Invert and let hang until cold.
1 1/2t cr. tartar
1c & 2T sifted cake flour
1 t vanilla
1 3/4c sugar
1 t almond extract
1/2t salt
Separate eggs - let whites stand at room temp. 1 hr. Use tube pan. Sift together 4 times, flour & 3/4c sugar. In large bowl, combine whites, tartar, salt & flavorings. Beat at high until whites peak - 1 1/2 - 2 min. Sprinkle in rapidly while beating on med. remaining 1c. sugar about 1 min. Using low, sprinkle in sifted flour mixture evenly & quickly - scraping up & over with folding motion until blended about 1 ½ min. Push batter into tube pan. Cut through batter with spatula in widening circles 6 times. Bake at 375 for 35 minutes. Invert and let hang until cold.
A Simple Dessert
Place on bottom of Pyrex dish one can pie filling (any flavor). Mix together in a bowl 1/2c flour, 1/2c of sugar and 1/2c of oatmeal. Spread over pie filling. Melt one stick of oleo and pour evenly over mixture. Bake in 350 oven for 45 min. Serve warm with a scoop of ice cream on top.
Sour Dough Bread from Cindy Watts
1 pkg dry yeast
2c hot water
1/2c lukewarm water
6c flour
2T sugar
Mix yeast with 1/2c warm water. Mix sugar with warm water and flour. Add yeast mixture: let set in glass jar and cover with a cloth for 5 days at room temp. After 5 days, put mixture in refrigerator for 3 to 5 days. Take out and feed with the following: 2/3c sugar, 3T instant potatoes and 1c hot water. Mix well.
This can be kept in a jar. Punch holes in lid for starter to breathe. Let stand out of refrigerator 8-12 hours. This does not rise, only bubbles. Take out one cup to make bread and return remaining starter to refrigerator. Keep in refrigerator 3 to 5 days, feed again. If not making bread after feeding, throw away 1 cup, but it must be fed after 3 to 5 days.
After feeding starter, leave it out all day. I usually start about 9 AM. About 3PM, in a large bowl mix: 6c Pillsbury Bread Flour 1/2c sugar 1T salt Then put hole in bowl, then mix in separate container (I use a 4-cup measuring cup): MIX 1/2c corn oil WELL, 1c starter, 1 1/2c warm water. Add a little bit at a time until mixed well. Then spray large bowl with Pam, put dough in it then lightly spray top of dough. Put wax paper over bowl. Let it sit out all night. Put in oven so the air temp. is the same.
Second morning 9AM The dough will have risen almost over the top of bowl. Punch down and knead on wax paper (floured). Divide as best you can into 3 parts. Knead a little more. Spray 3 pans with Pam, put dough in pans & lightly spray top of dough with Pam. Put wax paper over & it in oven until about 3 PM.
The size will double. Then bake at 350 between 30 -45 minutes until golden brown. Brush tops with softened butter. Keep in refrigerator at all times, because there are no preservatives in recipe. Wrap in aluminum foil. Will also freeze well.
2c hot water
1/2c lukewarm water
6c flour
2T sugar
Mix yeast with 1/2c warm water. Mix sugar with warm water and flour. Add yeast mixture: let set in glass jar and cover with a cloth for 5 days at room temp. After 5 days, put mixture in refrigerator for 3 to 5 days. Take out and feed with the following: 2/3c sugar, 3T instant potatoes and 1c hot water. Mix well.
This can be kept in a jar. Punch holes in lid for starter to breathe. Let stand out of refrigerator 8-12 hours. This does not rise, only bubbles. Take out one cup to make bread and return remaining starter to refrigerator. Keep in refrigerator 3 to 5 days, feed again. If not making bread after feeding, throw away 1 cup, but it must be fed after 3 to 5 days.
After feeding starter, leave it out all day. I usually start about 9 AM. About 3PM, in a large bowl mix: 6c Pillsbury Bread Flour 1/2c sugar 1T salt Then put hole in bowl, then mix in separate container (I use a 4-cup measuring cup): MIX 1/2c corn oil WELL, 1c starter, 1 1/2c warm water. Add a little bit at a time until mixed well. Then spray large bowl with Pam, put dough in it then lightly spray top of dough. Put wax paper over bowl. Let it sit out all night. Put in oven so the air temp. is the same.
Second morning 9AM The dough will have risen almost over the top of bowl. Punch down and knead on wax paper (floured). Divide as best you can into 3 parts. Knead a little more. Spray 3 pans with Pam, put dough in pans & lightly spray top of dough with Pam. Put wax paper over & it in oven until about 3 PM.
The size will double. Then bake at 350 between 30 -45 minutes until golden brown. Brush tops with softened butter. Keep in refrigerator at all times, because there are no preservatives in recipe. Wrap in aluminum foil. Will also freeze well.
Sour Cream Biscuits
1 stick oleo
1c sour cream
2c Bisquick
Mix all together and put in greased muffin tins. Bake at 450 till brown.
1c sour cream
2c Bisquick
Mix all together and put in greased muffin tins. Bake at 450 till brown.
Refrigerator Rolls from Edie Whitaker
1 cup oleo
2 eggs, beaten
1 cup sugar
2 pkgs. dry yeast
1½ t salt
1 cup lukewarm water
1 cup boiling water
6 cups flour
Pour boiling water over sugar, oleo and salt. Blend and cool. Add eggs. Sprinkle yeast into lukewarm water, stir until dissolved. Mix with egg mixture. Add flour and blend. Cover. Place in refrigerator at least 4 hours. This keeps 10 days and can be used as needed. 3 hours before baking, make rolls. Place in greased pan and let rise. Bake at 400 for 6 – 8 minutes.
2 eggs, beaten
1 cup sugar
2 pkgs. dry yeast
1½ t salt
1 cup lukewarm water
1 cup boiling water
6 cups flour
Pour boiling water over sugar, oleo and salt. Blend and cool. Add eggs. Sprinkle yeast into lukewarm water, stir until dissolved. Mix with egg mixture. Add flour and blend. Cover. Place in refrigerator at least 4 hours. This keeps 10 days and can be used as needed. 3 hours before baking, make rolls. Place in greased pan and let rise. Bake at 400 for 6 – 8 minutes.
Monkey Bread
4 pkgs. (10 count) canned biscuits
1½ cups sugar
2 T cinnamon
1 stick oleo nuts (optional)
Combine cinnamon and sugar. Cut buicuits into quarters and drop into mixture. Shake and coat well, place biscuit pieces into greased and floured cake pan (Bundt). Sprinkle with nuts. Combine left over sugar and cinnamon with oleo and heat until dissolved. Pour over biscuits – bake at 350 for 30 minutes.
1½ cups sugar
2 T cinnamon
1 stick oleo nuts (optional)
Combine cinnamon and sugar. Cut buicuits into quarters and drop into mixture. Shake and coat well, place biscuit pieces into greased and floured cake pan (Bundt). Sprinkle with nuts. Combine left over sugar and cinnamon with oleo and heat until dissolved. Pour over biscuits – bake at 350 for 30 minutes.
French Bread (Debbie Corley’s recipe)
2 cups warm water
2 pkgs. Fleishman’s yeast
1 T salt
1 T melted margarine
7 cups unsifted flour
cornmeal
1 egg white
1 T cold water
Sprinkle yeast into warm water. Stir until dissolved. Add salt and margarine. Add flour a little at a time, stirring until well blended (dough will be sticky). Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until double in bulk, about 1 hour. (Punch down after 45 minutes.) Turn dough onto lightly floured board. Divide into 2 equal portions. Roll each into oblong (about 15”x10”). Begin at wide side, roll up tightly towards you, pinchng to seal. Taper ends by rolling. Place on baking sheet, sprinkle with cornmeal. Cover, let rise 1 hour. Bake at 450 for 25 minutes. Brush tops with egg white and water (slightly beaten together). Bake 5 minutes longer.
2 pkgs. Fleishman’s yeast
1 T salt
1 T melted margarine
7 cups unsifted flour
cornmeal
1 egg white
1 T cold water
Sprinkle yeast into warm water. Stir until dissolved. Add salt and margarine. Add flour a little at a time, stirring until well blended (dough will be sticky). Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until double in bulk, about 1 hour. (Punch down after 45 minutes.) Turn dough onto lightly floured board. Divide into 2 equal portions. Roll each into oblong (about 15”x10”). Begin at wide side, roll up tightly towards you, pinchng to seal. Taper ends by rolling. Place on baking sheet, sprinkle with cornmeal. Cover, let rise 1 hour. Bake at 450 for 25 minutes. Brush tops with egg white and water (slightly beaten together). Bake 5 minutes longer.
Cinnamon Sunrise Bread
¾ cup water 1 1/8 cups
2 ¼ cups bread flour 3 1/3 cups
1 T dry milk 1 ½ T
2 ½ T brown sugar 3 T
¾ t salt 1 t
2 T oleo ¼ cup
1 ½ t cinnamon 2 t
1/3 cup pecans – chopped ½ cup
1 t yeast - fast rise 1 ½ t
OR
1 ¼ t yeast – active dry 2 t
Use regular bake cycle.
Nutrition info for 2 oz. Serving:
Calories 217
Carbohydrates 59%
Bread and Cheese Souffle (Princess Hardin)
1 pound extra sharp cheese (grated)
10 slices white bread buttered (break into thumbnail pieces)
¼ t dry mustard
2 cups milk
1 T Worchestershire sauce
1 t salt
4 eggs
Beat eggs. Blend in milk and other ingredients. Mix cheese and bread in 3rds in baking dish ending with cheese on top. Dribble other mixed ingredients over top. Cover and let set 24 hours. Bake 1 hour at 350. Serve hot.
10 slices white bread buttered (break into thumbnail pieces)
¼ t dry mustard
2 cups milk
1 T Worchestershire sauce
1 t salt
4 eggs
Beat eggs. Blend in milk and other ingredients. Mix cheese and bread in 3rds in baking dish ending with cheese on top. Dribble other mixed ingredients over top. Cover and let set 24 hours. Bake 1 hour at 350. Serve hot.
Basic Spoonbread
6 T unsalted oleo
½ t black pepper
3 cups milk
4 eggs, separated
1 cup cornmeal
pinch of salt
1 ½ t salt
Melt 1 T oleo in casserole. Almost boil milk over medium heat. Stir in cornmeal. Stir and heat for 2 minutes. Add remaining oleo, salt and pepper. Mix well and cook 2 minutes more. Remove from heat and add pinch of salt until stiff and fold into yolk-meal mixture. Pour batter into casserole, smoothing top with spatula. Bake at 350 for 30 – 40 minutes.
½ t black pepper
3 cups milk
4 eggs, separated
1 cup cornmeal
pinch of salt
1 ½ t salt
Melt 1 T oleo in casserole. Almost boil milk over medium heat. Stir in cornmeal. Stir and heat for 2 minutes. Add remaining oleo, salt and pepper. Mix well and cook 2 minutes more. Remove from heat and add pinch of salt until stiff and fold into yolk-meal mixture. Pour batter into casserole, smoothing top with spatula. Bake at 350 for 30 – 40 minutes.
Baking Powder Biscuits
2 cups self-rising flour
2/3 cup milk
1/3 cup shortening
Cut shortening in flour until it resembles coarse meal. Quickly stir in milk. Knead dough lightly. Roll to one half inch thickness on a lightly floured board. Cut into two inch biscuits. Place on ungreased cookie sheet. Bake at 450 for 12 – 15 minutes.
2/3 cup milk
1/3 cup shortening
Cut shortening in flour until it resembles coarse meal. Quickly stir in milk. Knead dough lightly. Roll to one half inch thickness on a lightly floured board. Cut into two inch biscuits. Place on ungreased cookie sheet. Bake at 450 for 12 – 15 minutes.
Daisy's Griddle Cakes
1 cup flour
2 T sugar
2 t baking powder
½ t salt
1 egg, beaten
1 cup milk
2 T oleo, melted
1 t vanilla
In large bowl combine dry ingredients. In another bowl combine remaining ingredients. Add dry ingredients and stir until just combined. Preheat griddle, grease if necessary. Using ¼ cup batter for each, bake pancakes 3 – 5 minutes. Turn and bake other side.Makes about 8, about 125 calories each.
2 T sugar
2 t baking powder
½ t salt
1 egg, beaten
1 cup milk
2 T oleo, melted
1 t vanilla
In large bowl combine dry ingredients. In another bowl combine remaining ingredients. Add dry ingredients and stir until just combined. Preheat griddle, grease if necessary. Using ¼ cup batter for each, bake pancakes 3 – 5 minutes. Turn and bake other side.Makes about 8, about 125 calories each.
Vermicelli Carbonara
2 eggs
½ cup heavy cream
1 cup Parmesan cheese
½ cup milk
6 oz. bacon, cut
8 oz. vermicelli
½ cup sliced green onion
¼ cup oleo, softened
2 egg yolks
In bowl beat whole eggs and ½ cup cheese. In pan cook bacon until crisp. Drain all but 1 T fat. Add onion. Cook 30 seconds. Remove from heat. In bowl beat egg yolks, cream and milk. Stir in bacon. Add to pan. Stirring constantly, cook over low heat until edges bubble. Toss vermicelli with oleo. Add egg mixture and bacon, toss. Serve with cheese.
½ cup heavy cream
1 cup Parmesan cheese
½ cup milk
6 oz. bacon, cut
8 oz. vermicelli
½ cup sliced green onion
¼ cup oleo, softened
2 egg yolks
In bowl beat whole eggs and ½ cup cheese. In pan cook bacon until crisp. Drain all but 1 T fat. Add onion. Cook 30 seconds. Remove from heat. In bowl beat egg yolks, cream and milk. Stir in bacon. Add to pan. Stirring constantly, cook over low heat until edges bubble. Toss vermicelli with oleo. Add egg mixture and bacon, toss. Serve with cheese.
Slow Cooker Pot Roast with Vegetables
1 t salt
½ t freshly ground pepper
¼ t paprika
3 pound chuck roast
1 stalk celery, chopped
1 large onion, wedged
3 carrots, sliced
3 parsnips, sliced
4 potatoes, cut in 1/8ths
1 cup beef broth
Combine the salt, pepper and paprika. Rub on roast. Put celery, onion, carrots, parsnips and potatoes in slow cooker with potatoes on top. Put meat on top of potatoes. Pour broth over all. Cover and cook on low for 8 to 9 hours. Serve with hot juices ladled over meat. ( Can thicken juice into gravy: heat 1 T oil in skillet. Stir in 2 T flour and cook 1 minute. Pour juices into defatting cup and pour off fat. Pour 1 – 1 ½ cups juices into skillet and stir well. Cook until thick.)
½ t freshly ground pepper
¼ t paprika
3 pound chuck roast
1 stalk celery, chopped
1 large onion, wedged
3 carrots, sliced
3 parsnips, sliced
4 potatoes, cut in 1/8ths
1 cup beef broth
Combine the salt, pepper and paprika. Rub on roast. Put celery, onion, carrots, parsnips and potatoes in slow cooker with potatoes on top. Put meat on top of potatoes. Pour broth over all. Cover and cook on low for 8 to 9 hours. Serve with hot juices ladled over meat. ( Can thicken juice into gravy: heat 1 T oil in skillet. Stir in 2 T flour and cook 1 minute. Pour juices into defatting cup and pour off fat. Pour 1 – 1 ½ cups juices into skillet and stir well. Cook until thick.)
Oriental Beef and Broccoli Stir-fry
Patty shells
1c broccoli florets
1c beef broth
1/2c red pepper strips
1/3c dry white wine
1/4c sliced scallions
2T soy sauce
1 1/2c cooked steak
1T cornstarch
1 can water chestnuts
1/2t ginger
1T sesame seeds
2T oil
Prepare patty shells. In bowl, mix broth with wine, soy sauce, cornstarch and ginger. In a wok, heat oil over high. When very hot add broccoli, red pepper and scallions. Stir-fry until tender. Add beef and water chestnuts. Stir in soy sauce mixture all at once. Cook until thick. Put into warm shells, add seeds.
1c broccoli florets
1c beef broth
1/2c red pepper strips
1/3c dry white wine
1/4c sliced scallions
2T soy sauce
1 1/2c cooked steak
1T cornstarch
1 can water chestnuts
1/2t ginger
1T sesame seeds
2T oil
Prepare patty shells. In bowl, mix broth with wine, soy sauce, cornstarch and ginger. In a wok, heat oil over high. When very hot add broccoli, red pepper and scallions. Stir-fry until tender. Add beef and water chestnuts. Stir in soy sauce mixture all at once. Cook until thick. Put into warm shells, add seeds.
Mexican Beef and Mushroom Stew
1 cup chopped onions
1 clove garlic, minced
2 T oleo
1 cup water
½ t salt
¼ t chili powder
12 ounces mushrooms, undrained
1 ½ cups picante sauce
3 cups cooked rice
1 cup sour cream
4 ounces shredded cheese
In Dutch oven, brown steak with onions and garlic in oleo. Stir in water, salt, chili powder, mushrooms and picante sauce. Simmer uncovered over medium heat for 1 ½ - 2 hours. Serve over rice. Top with sour cream and cheese.
Meat Loaf from Mary Hendrix
1 can mushroom soup
1 egg
½ pound ground beef
½ cup sour cream
½ cup crushed herbed stuffing
Mix beef, egg, stuffing and ½ can of soup. Shape into loaf after adding sour cream. Bake at 350 for about 1 hour.
1 egg
½ pound ground beef
½ cup sour cream
½ cup crushed herbed stuffing
Mix beef, egg, stuffing and ½ can of soup. Shape into loaf after adding sour cream. Bake at 350 for about 1 hour.
Enchilada Casserole
1 can chili (no beans)
1 package Doritos
1 small onion (chopped fine)
2 cups shredded cheddar cheese
Spread Doritos on bottom of casserole dish. Heat chili and pour over Doritos. Sprinkle with onion, then cheese on top. Bake at 350 until cheese is melted (about 10 minutes).
1 package Doritos
1 small onion (chopped fine)
2 cups shredded cheddar cheese
Spread Doritos on bottom of casserole dish. Heat chili and pour over Doritos. Sprinkle with onion, then cheese on top. Bake at 350 until cheese is melted (about 10 minutes).
Cracker Crumb Steak
1 pound round steak (1/2” thick)
1 egg – beaten
1 stack crackers – crushed
salt and pepper
Tenderize meat with hammer. Lightly salt and pepper meat then dip in egg and then cracker crumbs. Fry to light brown. Turn when juices come to top.
Welcome
I decided to take the lead and start this recipe blog. I think it'll give us more flexibility with the recipes that we're sharing. We can also set it up to include more recipes that we discover and would like to share.
The labels for each post, so far, include the categories from the previous website and the person who posted the recipe. Other labels can be added later.
This is going to be fun!
The labels for each post, so far, include the categories from the previous website and the person who posted the recipe. Other labels can be added later.
This is going to be fun!
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