Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
Americans finding soaring food prices hard to stomach can battle back by growing their own food. [Click image for a larger version] Dean Fosdick Dean Fosdick
Home vegetable gardens appear to be booming as a result of the twin movements to eat local and pinch pennies.
At the Southeastern Flower Show in Atlanta this winter, D. Landreth Seed Co. of New Freedom, Pa., sold three to four times more seed packets than last year, says Barb Melera, president. "This is the first time I've ever heard people say, 'I can grow this more cheaply than I can buy it in the supermarket.' That's a 180-degree turn from the norm."
Roger Doiron, a gardener and fresh-food advocate from Scarborough, Maine, said he turned $85 worth of seeds into more than six months of vegetables for his family of five.
A year later, he says, the family still had "several quarts of tomato sauce, bags of mixed vegetables and ice-cube trays of pesto in the freezer; 20 heads of garlic, a five-gallon crock of sauerkraut, more homegrown hot-pepper sauce than one family could comfortably eat in a year and three sorts of squash, which we make into soups, stews and bread."
[snipped]
She compares the current period of market uncertainty with that of the early- to mid-20th century when the concept of victory gardens became popular.
"A lot of companies during the world wars and the Great Depression era encouraged vegetable gardening as a way of addressing layoffs, reduced wages and such," she says. "Some companies, like U.S. Steel, made gardens available at the workplace. Railroads provided easements they'd rent to employees and others for gardening."
(Excerpt) Read more at dallasnews.com ...
http://groups.yahoo.com/group/CookedViolets/message/707
Practical recipes
Jalapeno Cheeseburgers
3 pounds ground chuck
2 tablespoons seeded, chopped jalapeno peppers
1 1/2 tablespoons chili powder
3/4 cup shredded Monterey Jack cheese
12 thin tomato slices
12 hamburger buns, split and lightly toasted on grill
In a medium bowl, combine ground chuck, peppers and chili
powder, mixing lightly and thoroughly. Shape into twelve 1/2
inch patties. Place on grill over medium coals or heat. Grill
uncovered 14-16 minutes until no longer pink, turning once.
During the last one minute sprinkle each pattie with 1
tablespoon of cheese. Place on buns with a tomato slice.
Serves 10-12
~*~
Wagon Wheel Pasta Salad
2 cups wagon wheel pasta
3/4 salsa
1/3 cup mayonnaise
1/2 cup tsp. ground cumin
1/2 tsp. salt
3/4 cup canned kidney beans, rinsed and drained
1 cup diced Cheddar cheese
1 cup small cherry tomatoes, halved or quartered
1 medium bell pepper, chopped
1/4 cup sliced green onions with tops
Cook pasta according to directions; drain. Transfer to a large
bowl; cool. In small bowl, mix salsa, mayonnaise and salt. Pour
over pasta; mix. Add beans, cheese, tomatoes, green pepper
and onions. Add more salsa to taste.
Makes 10-12 servings (6 cups)
~*~
Spicy Cheese Muffins
1 1/4 cups flour
3/4 cornmeal
2 tablespoons sugar
2 tsp. baking powder
1/2 tsp. chili powder
1 cup milk
1/4 cup oil
1 egg
1 can (11 ounces) corn with red and green peppers, drained.
2 cups sharp Cheddar cheese
Combine flour, cornmeal, sugar, baking powder and seasoning.
Stir in milk, oil and egg mixing until dry ingredients are just
moistened. Stir in corn and cheese. Spoon into greased mini
muffin tins or regular sized tins, filling almost full. Bake at 400
degrees for 9-11 minutes for mini, 15 for regular or until
toothpick comes out clean from center of muffin. Cool 5
minutes; remove from pan. Can be made ahead and frozen.
Makes 36 mini muffins.
Note: For serving place in a large wicker basket lined
with a colorful napkin.
~*~
Fresh Salsa
3 large whole tomatoes, or 28 ounce
can seasoned diced tomatoes
1 can (4 ounces) chopped green chilies
1/2 cup thinly sliced green onions
1 tsp. grated lemon peel
1/4 tsp. salt
1/2 tsp. oregano leaves, crushed
1/8 tsp. pepper
2 tablespoons lemon juice.
Drain tomatoes if canned, chop and seed if fresh. In bowl
combine all ingredients, mixing well. Cover and refrigerate
several hours to blend flavors. Serve with tortillas chips.
Makes 12 servings.
~*~
Banana Split Squares
1 large package (21.5 or 23.7 ounces) fudge brownie mix
2 bananas, thinly sliced, dipped in lemon juice and drained
1/2 cup crushed nuts
2-3 flavors of your favorite ice cream
Chocolate topping, whipped cream, extra nuts, cherries
Preheat oven to 350 degrees. Prepare brownie mix as package
directs; spread in a 9x13 pan. Bake 20-25 minutes; cool. On
brownie, layer bananas, nuts and four cups one flavor ice cream,
then 2 cups another flavor and 4 cups another. Cover and freeze
for 6 hours or until firm. Remove from freezer 10 minutes before
serving. Cut into squares; offer additional toppings.
Serves 12-16.
MICROWAVE RECIPE
Chocolate Lover’s Oatmeal
1 1/4 cups chocolate milk or milk
2/3 cup uncooked oats, quick or old-fashioned
1/8 teaspoon salt (optional)
1 tablespoon semisweet chocolate pieces
For quick oats, combine all ingredients except chocolate
pieces in 2-quart microwaveable bowl. Microwave on
HIGH 4 - 5 minutes. Stir in chocolate pieces; let stand
1 minute. For old fashioned oats, microwave at
MEDIUM-HIGH (70% power) 6 - 7 minutes.
DIABETIC RECIPE
Chilled Shrimp in Chinese Mustard Sauce
1 cup water
1/2 cup dry white wine
2 tablespoons low-sodium soy sauce
1/2 teaspoon Szechwan or black peppercorns
1 pound raw large shrimp, peeled and deveined
1/4 cup prepared sweet and sour sauce
2 teaspoons hot Chinese mustard
Combine water, wine, soy sauce and peppercorns in medium
saucepan. Bring to a boil over high heat. Add shrimp; reduce
heat to medium. Cover and simmer 2 to 3 minutes until shrimp
are opaque. Drain well. Cover and refrigerate until chilled.
Combine sweet and sour sauce and mustard in small bowl;
mix well. Serve as a dipping sauce for shrimp.
Contributor’s note: A quick and easy recipe, the shrimp can be
prepared up to one day in advance. If you are unable to find hot
Chinese mustard or simply want a sauce with less heat, substitute
a spicy brown or Dijon-style mustard.
Health Note
Shellfish, such as shrimp, is an excellent source of low-calorie,
low-fat protein. It’s also rich in the minerals iron, copper and
zinc, yet low in sodium.
Nutrients per Serving:
Calories 92
% calories from fat 7%
Total Fat 1 g
Sat. Fat 1 g
Protein 13 g
Carbohydrates 5 g
Cholesterol 116 mg
Sodium 365 mg
Dietary Fiber 1 g
Dietary exchanges:
2 Meat
Makes 6 servings.
/SLOW COOKERY RECIPE
Stuffed Peppers
6 large Green Bell Peppers — tall shapes
1 pound Ground Beef, extra lean
1 cup Rice — uncooked
1 large Onion — chopped
1 large Carrot — shredded
1 teaspoon Beef Bouillon granules
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 can Condensed Tomato Soup
1 can Water
Cut the top off and remove seeds from green peppers.
Wash and set aside. Combine ground beef, uncooked rice,
onion, carrot, bouillon, salt and pepper in a large mixing bowl.
Any other seasonings that you like may also be used: oregano,
parsley, garlic powder, etc. Stuff each pepper about 2/3 full
(rice will need room to swell up). Stand the peppers
side-by-side in the slow cooker. In a small mixing bowl,
combine tomato soup and water, and pour mixture over
the peppers.
Cook on low for 6-8 hours.
CASSEROLE RECIPE
Easy Cheeseburger Casserole
1-2 pounds ground beef, browned with minced garlic
4 cups cooked rice
1 c. Velveeta cheese
1 family size can cream of chicken soup
1-2 c. shredded cheddar cheese
Combine meat, rice, Velveeta, and soup while hot and stir
until cheese is melted. Spread into baking pan and top with
shredded cheddar cheese. Heat in a 350 oven for 20
minutes.
Serves 6-8.
VEGETARIAN PICK
Mission Macaroni Salad
Makes 24- 1/2 cup servings
1 lb. elbow macaroni, cooked, drained
1 lb. Old English sharp process cheese, cubed
3/4 cup sliced ripe olives
1/4 cup sliced green olives
1- 4 oz. can pimiento, drained, chopped
1 1/2 cups salad dressing
1/2 tsp. salt
1/4 tsp. pepper
Combine macaroni, cheese, olives, onion, & pimiento;
mix lightly. Add combined salad dressing & seasonings;
Mix well. Chill.
LOW FAT
Cherry-Berry Salad
1 cup red cherries, pitted
1 cup seedless grapes
1 cup strawberries, halved
1 cup pineapple chunks
1 cup lowfat cottage cheese
1/2 cup lowfat vanilla yogurt
1/4 cup chopped walnuts
cinnamon
In a bowl combine cherries, grapes, strawberries and pineapple
chunks. In a separate bowl blend cottage cheese and yogurt.
Mix with the fruit. Sprinkle top with walnuts and cinnamon.
Chill in the fridge an hour or more before serving.
COOKING FOR TWO
Hot Chicken Salad
1/2 cup cut up cooked chicken
1 cup cream of chicken soup
1 tablespoon minced onion
1/4 cup toasted sliced almonds (optional)
1/4 teaspoon salt
1 hard-boiled egg
6 tablespoons mayonnaise
1/2 cup diced celery
1 tablespoon lemon juice
1/4 cup bread crumbs
Mix all ingredients together except for bread crumbs. Pour
into a casserole dish and sprinkle with bread crumbs. Bake
at 375* for 30 minutes.
http://groups.yahoo.com/group/CookedViolets/message/988
Don’t particularly like Dandelions myself - no matter what I do or how
early I pick them they just don’t do it for me.....but I always do at
least one time - because its good for you. I do add them to salad
greens - but only a few...LC
The Dandelion Celebration
Did you know.
a.. Dandelions are NOT weeds! They are wild
vegetables
b.. According to the USDA, dandelions are more
nutritious than broccoli and spinach
c.. Dandelions attract birds and deer
d.. In Pueblo, Colorado it is illegal to grow
dandelions
e.. Dandelions are good food for gerbils, hogs,
cows, horses and poultry
f.. Dandelions may taste bitter, but if
harvested and cooked right, they can be delicious
g.. Dandelions are helpful medicinally: as a
diuretic, to cut fats, to reduce gas, for kidney
stones, cancer, diabetes, to cleanse the blood,
for weight reduction, for vision, for your skin
and acne, for bowel functions, to lower blood
pressure and serum cholesterol, and for anemia
h.. In Mythology, Hecate fed Theseus dandelions
for 30 days so he would become powerful enough to
defeat the Minotaur.
i.. Dandelions may be used in many recipes, for
beverages, omelets, salads, juices, gelatins,
quiche, soup, pasta dishes, breads, pizza, gravy,
dips, spreads, pies, cookies, jelly’s, waffles,
fritters, wind, pudding, and even ice cream!
j.. All parts of the dandelion are useable. The
leaves for greens, the blossoms for wines and
jelly, and the roots for coffee.
Dandelion Muffins
2 cups flour
1 tbsp baking powder
1/2 tsp salt
3 tbsp sugar
1 egg, well beaten
1 cup milk
3 tbsp oil
1/2 cup dandelion petals
1 tsp nutmeg
2 tbsp sugar
Combine the flour, baking powder, salt and 3 tbsp
sugar into a bowl and mix well. In a sepeate bowl
combine egg, milk and oil, Add to dry ingredients
and stir gently.Using your fingers, breat apart
dandelion petals until fine, and mix with nutmeg
and 2 tbsp sugar. Stir into batter. Finish
stiring batter until the dry ingredients are
moist but still lumpy. Spoon batter into greaed
muffin pans, filling pans only 2/3 full. Bake at
425 for 20-25 mins depending on size of muffins.
Makes about 18 medium muffns.
Fried Dandelion Blossoms
a.. new blossoms on short stems
b.. 1 c. milk
c.. 1/2 tsp. salt
d.. hot cooking oil
e.. 1 egg
f.. 1 c. flour
g.. pinch of pepper
1.. Pick new dandelion blossoms, those on
short stems, and rinse well in cool, lightly
salted water.
2.. Cut off the stem ends close to the flower
heads, leaving only enough to hold the petals
together, because the stems and greenery are
bitter.
3.. Roll the dandelion flowers in paper
towels to blot up the excess moisture, then dip
each one in a batter made of 1 egg, beaten, with
1 cup milk, 1 cup flour, 1/2 teaspoon salt and a
pinch of pepper.
4.. Drop the batter-coated blossoms into deep
hot fat (375 degrees) and fry until lightly
browned.
5.. Drain on absorbent paper;
6.. Sprinkle with more salt, if needed, and
serve at once as a hot hors d’oeuvre.
Dandelion Soup
2 qt. dandelion greens, loosely packed
2 qt. chicken soup (any kind)
1 lb. ground beef
1 egg
2 Tbsp. bread crumbs
2 Tbsp. minced parsley
1 Tbsp. minced onions
1/4 tsp. salt
1/8 tsp. pepper
dash of nutmeg
3 Tbsp. Parmesan cheese
2 Tbsp. sour cream
a.. Bring chicken soup to a boil.
b.. Add dandelions.
c.. Cook gently.
d.. Rice or fine noodles can be added (1/2
cup rice or 1 cup noodles).
e.. Make tiny meat balls out of remaining
ingredients.
f.. When greens are tender, add meatballs and
cook gently 10 minutes or until meatballs are
thoroughly cooked.
g.. Serve hot with crusty French bread
Dandelion “Mushrooms”
15 d’lion flowers rinsed in water but still
slightly moist
1/2 cup flour
2 tbsp butter
a.. Dredge moist flowers in flour. Heat
butter in a heavy frying pan.
b.. Add flowers and fry quickly, turning to
brown all sides. Serve hot.
Close your eyes and pop one of these crisp
goodies into your mouth. Would you believe it was
a d’lion and not a fried mushroom?
Cornmeal Dandies
1 egg
1 tsp butter
1 cup cornmeal
1/4 cup parmesan cheese, finely grated
1/4 cup peanut or veggie oil
15 to 20 d’lion flowers
a.. Beat eggs with water in a small bowl.
b.. Mix cornmeal and cheese in a small bowl.
c.. Heat oil in a heavy frying pan until it
begins to sizzle.
d.. Dip each flower into the egg mixture,
then place it in the cornmeal-cheese mixture and
gently toss until all surfaces are covered.
e.. Gently drop the coated flower in the hot
oil, turning frequently, until evenly golden.
f.. Drain on paper towel.
g.. Serve immediately or later at room temp.
This is a variation of a Native American dish.
The slight bite of the cheese is a fine contrast
to the sweetness of the flowers. A versatile
recipe, serve the battered blossoms as a side
dish, crunchy garnish, or hors d’oeuvres.
DANDY EGGS
1 tbsp sweet/unsalted butter
20 dandelion buds
4 eggs
1 tbsp water
4 dandelion flowers
a.. Melt butter in a 10-inch frying pan over
medium heat.
b.. Add buds, cooking until they start to
open into flowers.
c.. Whisk the eggs and water until the
mixture is light and frothy.
d.. Slowly pour the eggs into the cooked
buds, stirring gently as the eggs set.
e.. Cook to desired consistency.
Serve garnished withd’lion flowers.
In days gone by if a woman had a perfect
complexion she was said to have the rosy red
cheeks of a dairymaid. Dairymaids had their own
secrets for perfect complexions.
Dairymaid’s Cream: The French Alternative
Ingredients:
1 cup buttermilk
1/2 cup rolled oats (adjust if required)
1/2 cup dandelion leaves, finely chopped
(optional)
Method
Leave the rolled oats to soak in the
buttermilk while you pick some dandelion
(Taraxacum officinale) leaves. When selecting
dandelion leaves make sure they’re true yellow
flowering dandelions and not a yellow flowering
sow thistle. The leaves of the two plants are
quite different. Alternatively, if you don’t want
to use dandelion leaves in the dairymaid’s cream,
you can use calendula flowers or rose petals.
Add the finely chopped dandelion leaves and
mix in well with the oats and buttermilk. Leave
it overnight or even longer in the fridge. The
next day plaster it over your face and leave it
for at least an hour until it’s dry. Then wash it
all off.
The oats will gently cleanse the skin, the
buttermilk will moisturize it and the dandelion
leaves are believed to be good for spots and
blemishes. This mixture may be messy but it will
leave your skin feeling as beautiful and soft as
a dairymaid.
Tip: Let the mixture warm up a bit after taking
out of the fridge before putting it on your face.
Dandelion Hair Rinse
Dandelions, like chamomile or marigolds, give a
golden glow to blond or light-brown hair. This
makes enough rinse for one use.
3 cups dandelion blooms
Water to cover
a.. Place flowers in large pot and cover with
cold water.
b.. Boil for one hour.
c.. Strain and cool liquid before pouring
over freshly washed, damp hair.
d.. Wrap hair in dark towel for at least 30
minutes. Rinse and dry
http://www.echoedvoices.org/Mar2002/Dandelion_Recipe.html
Black Magick Cake(a GREAT alternative to the
morning coffee)
2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. Hershey’s cocoa
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 eggs
1 c. strong black coffee or 2 tsp. powdered
instant coffee
plus one cup boiling water
1 c. buttermilk
1/2 c. vegetable oil
1 tsp. vanilla extract
Heat oven to 35o degrees F. Grease and flour
13x9x2-inch baking pan. In large mixer bowl, stir
together sugar, flour, cocoa, baking soda, baking
powder, and salt.
Add eggs, coffee, buttermilk, oil, and vanilla.
beat on medium speed of electric mixer 2 minutes
(batter will be thin). Pour the batter into
prepared pan.
Bake 35-40 minutes or until wooden toothpick
inserted in center comes out clean. Cool
completely in pan on wire rack. Frost as desired.
12-15 servings.
http://www.jackowitch.com/cakes.html
Card or Tablet Weaving
An easy method for weaving tapes and belts. Very low tech.
Primitive.org site
http://www.primitive.org/weaving.htm
Basic Tablet Weaving
http://www.stringpage.com/tw/basictw.html
Tablet Woven Leashes
by Linda Hendrickson
Weave a custom leash for your favorite four-legged friend using
Linda Hendrickson´s inventive tablet-weaving techniques.
This project would also make terrific belts or bag straps.
http://www.interweave.com/weave/projects_articles/tablet_leash.pdf
Also search the internet for “card weaving” or “tablet weaving”
Granny note: Also search for ‘finger weaving’, fun and easy, might keep the kids out of trouble for a few hours.
Green Pepper jelly
INGREDIENTS
* 1 1/2 cups finely chopped green bell pepper
* 1 1/2 cups distilled white vinegar
* 6 1/2 cups white sugar
* 3 ounces liquid pectin
Green Pepper jelly
DIRECTIONS
1. In a large, stainless steel saucepan, combine green pepper,
white vinegar, and white sugar. Bring to a boil, and cook for 6
minutes, stirring constantly.
2. Stir in liquid pectin, and continue to boil for 3 more minutes,
stirring constantly. Skim off foam with a metal spoon, and remove pan
from heat
3. Ladle jelly into sterilized jars, leaving a 1/2 inch space at
the top. Seal, and process in a boiling-water canner for 5 minutes.
Watermelon Jelly
INGREDIENTS:
* 4 cups seeded, diced watermelon
* 3 1/2 cups sugar
* 2 tbsp. lemon juice
* 1/2 of a 6-ounce pkg. liquid fruit pectin
PREPARATION:
Place diced watermelon in a blender container or food processor bowl.
Cover and blend or process until smooth - you should have 2 cups
watermelon puree. In a 6- to 8-quart kettle or Dutch oven combine the
watermelon puree, sugar and lemon juice.
Bring the mixture to a full rolling boil (a boil that cannot be
stirred down) over high heat, stirring constantly with a long-handled
wooden spoon. Stir in the pectin all at once. Return mixture to a full
rolling boil; boil hard for 1 minute, stirring constantly. Remove
kettle or Dutch oven from heat; skim of foam. Ladle jelly into clean
hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust
lids. Allow to cool completely away from drafts, then store in cool,
dark place. Makes 4 half-pints.
http://groups.yahoo.com/group/HunkerDown06/
http://groups.yahoo.com/group/CookedViolets/message/965
Florida Orange Snowballs
Ingredients:
1 stick of butter or margarine
1 teaspoon butter flavoring
1 pound box powdered sugar
1 12 ounce box of vanilla wafers, crushed well
1 6 ounce can frozen orange juice
1 small bag flaked coconut
Mix everything except coconut. Form mixture into
small balls.
Roll the balls in coconut and refrigerate.
Makes 5 dozen pieces.
~*~
For Breakfast:
Freshly Squeezed Orange Juice
Per 8 ounce serving: 102 Calories; less than one
gram Fat (4% calories from
fat);
2g Protein; 24g Carbohydrate; 0mg Cholesterol;
2mg Sodium
Food Exchanges: 2 Fruit
Orange French Toast
3 large eggs, beaten
1 tsp. cinnamon
1/2 cup orange juice
10 pieces English Muffin Bread
1 cup graham crackers, crushed
Butter or margarine
Combine eggs, juice and cinnamon. Dip bread into
mixture, then into crumbs.
Fry on both sides in margarine or butter until
golden brown. Serve with butter
and maple syrup.
Serves 5.
~*~
Orange-Sesame Muffins
Mix together:
1 1/2 Cups Whole Wheat Flour
1/2 Cup Soy Flour
1 tsp. Salt
1/4 Cup Sesame Seeds, ground
2 tsp. Baking Powder
In another bowl beat with an electric mixer:
1-2* Eggs
1/2 Cup Yogurt or Buttermilk
1/4 Cup Oil
1/2 Cup Honey
1 T. Orange Peel, grated
Juice from 2 Oranges
Pour the mixture into the dry ingredients and
stir just enough to moisten
them.
Fill muffin tins 2/3 full and bake at 350(F)
about 20 min. or until muffins
are
golden. This fairly sweet muffin goes well with a
light meal.
*2 Eggs make a much lighter muffin.
~*~
For Supper:
Lemon Chicken
1 lemon
4 skinless, boneless chicken breasts
1 Tbs. vegetable oil
1 can cream of broccoli soup
1/4 cup milk
Cut 4 slices of lemon, squeeze 2 teas. juice from
the lemon, set aside. In a
skillet,
heat oil and cook chicken for 10 minutes or so
until brown. Remove, set
chicken
aside, spoon off fat. In the skillet, combine
soup, milk and lemon juice, heat
to
boiling. Return chicken to skillet and top each
pieces with a lemon slice,
Cover
and cook over low heat until chicken is no longer
pink, stirring often.
Serves 4.
~*~
Orange-Spice Pot Roast
1 2-pound boneless beef chuck arm pot roast
Nonstick spray coating
3 inches stick cinnamon, broken
6 whole cloves
3 medium sweet potatoes (about 1 lb.)
1 pound turnips or rutabagas, peeled and cut into
1” pieces
1 medium onion, sliced and separated into rings
3 tablespoons quick-cooking tapioca
1/3 cup frozen Florida Orange Juice Concentrate,
thawed
1/4 cup light corn syrup
1/2 teaspoon salt
Trim roast. Spray an unheated large skillet with
nonstick coating and heat
over medium
heat. Brown roast on all sides. Place cinnamon
and cloves on a double
thickness of
100% cotton cheesecloth. Gather up the edges and
tie with a string and place
the
spices in the slow cooker.
Wash, peel, and cut off woody portions and ends
of the sweet potatoes and cut
sweet
potatoes into quarters. Place potatoes in slow
cooker. Add turnips and onion;
sprinkle
tapioca over vegetables.
In a small bowl stir together thawed orange juice
concentrate, corn syrup, and
salt; pour
over vegetables in cooker. Place roast atop
vegetables.
Cover and cook on the low-heat setting for 10 to
12 hours or on the high-heat
setting for
5 to 6 hours. Transfer roast and vegetables to a
serving platter. Skim fat
from cooking
juices, if necessary. Discard spice bag. Pass the
cooking juices with the
meat.
Makes 6 servings.
429 cal., 40 g pro., 44 g carbo., 10 g total fat
(3 g sat. fat), 114 mg
cholesterol,
4 g dietary fiber, 318 mg sodium.
Recipe from http://www.floridajuice.com
~*~
For Dessert:
Key Lime Pie
Ingredients:
7 whole large eggs
3 quarts sweetened condensed milk
12 oz. lime juice (fresh preferred)
1 1/2 cups graham cracker crumbs
6 tbls. unsalted butter, melted
Combine crumbs and melted butter in a bowl. Press
mixture into the bottom of a
12-inch
springform pan. Bake at 350º F. for 5-7 minutes.
Set aside. In a large mixing
bowl,
combine the sweetened condensed milk and the eggs
and mix at low speed until
the
eggs are fully incorporated. Add the key lime
juice and mix again at low speed
until well
mixed. Place whipped mixture into the springform
pan. Bake at 250º F. for 2 to
2 1/2
hours until set. Let fully cool before slicing.
Garnish with whipped cream.
~*~
Orange Pudding
Ingredients:
1 cup sugar
2 cups milk
1/4 tsp. salt
1 tsp. butter
1/4 cup flour
Milk
3 egg yolks
3 oranges, cut up
Mix first four ingredients and bring to a boil.
Mix flour with enough milk to
make a
paste;
add paste and eggs to milk mixture. Cook,
stirring constantly, until thick.
Place the cut
up
oranges in the bottom of a bowl; sprinkle with a
little sugar. Pour the
pudding over
oranges.
Recipe from Brenda Hyde of Tea Time at
http://www.OldFashionedLiving.com
~*~
Orange Cobbler
Ingredients:
2 Tablespoons sugar
1 Tablespoon cornstarch
1/2 cup cold water
1/4 cup orange marmalade
2 Tablespoons orange juice concentrate
2 Teaspoons butter or margarine
1/2 cup biscuit /baking mix
Dash of ground nutmeg
3 Tablespoons milk
Top with vanilla ice cream
In a saucepan, combine sugar and corn starch.
Stir in water, marmalade and
orange juice
concentrate. Cook and stir over medium-low heat
until thickened. Stir in the
butter until
melted.
Pour into a greased 1-quart baking dish. In a
bowl combine biscuit mix and
nutmeg; stir in
milk
just until moistened. Drop by Tablespoonfuls over
orange mixture. Bake
uncovered at 400
for
20-25 minutes or until topping is golden brown.
Serve with ice cream.
Yield: 2 servings.
Per serving (excluding ice cream): 210 Calories;
5g Fat (19% calories from
fat);
1g Protein; 44g Carbohydrate; 13mg Cholesterol;
74mg Sodium
Food Exchanges: 1 Fruit; 1 Fat; 2 1/2 Other
Carbohydrates
Asparagus Chef Salad
2-1/2 lb. asparagus, trimmed
8 oz. mushrooms, sliced
2 oz. part-skim julienne Swiss cheese
2 oz. lean julienne ham
1 Tbsp. finely chopped onion
1 orange, peeled and cubed
Dressing:
1 pkg. lemon and herb salad dressing mix
2 Tbsp. water
1/4 cup vinegar
1/4 cup vegetable oil
Chop asparagus into bite-sized pieces and place
in a microwave-proof
casserole dish. Add 2 Tbsp. water, cover, and
Microwave for 2 minutes.
Drain. Measure remaining ingredients into a salad
bowl. Add asparagus
when completely cool. Prepare dressing in a
shaker container and add
approximately 1/3 of it to the salad. Save
remaining dressing for greens
and fresh vegetables.
Nutritional Information Per Serving:
Calories: 151; Fat: 5 grams; Cholesterol: 25 mg;
Sodium: 347 mg;
Exchanges: 2 Vegetable; 1 Lean Meat; 1 Fat
Chunky Spaghetti ‘N’ Turkey Meatballs
1 medium onion, chopped
1 carrot, peeled and chopped
2 stalks celery, chopped
1 clove garlic, crushed
1 can tomato sauce (8-oz)
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh thyme
1 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1 can diced tomatoes with juice (28-oz)
1/2 pound mild Italian turkey sausage
1/2 pound extra-lean ground beef
1/3 cup seasoned dry bread crumbs
1 egg, beaten slightly
2 tablespoons milk
1 pound spaghetti, cooked and drained
Grated Parmesan cheese, optional
Combine onion, carrot, celery, garlic, tomato
sauce, basil, oregano, thyme,
Worcestershire sauce, pepper, and tomatoes in a 3
1/2-quart slow cooker.
In a medium bowl, combine turkey sausage, ground
beef, bread crumbs, egg,
and milk. Form mixture into about 18 meatballs.
Carefully place meatballs in
sauce in slow cooker. Cover and cook on LOW about
7 hours or until meat
and vegetables are tender.
Cook spaghetti according to package directions
and drain. Spoon meatball
mixture over cooked spaghetti. Sprinkle with
grated Parmesan cheese, if
desired.
Wild Basmati Pilaf
1/4 cup wild rice
1- 15 oz. can Swanson’s vegetable broth
3/4 cup brown basmati rice
1 onion, finely chopped
3 garlic cloves, minced
2 cups thinly sliced mushrooms
2 stalks celery, thinly sliced
1/2 tsp thyme
1/2 tsp marjoram
1/4 tsp black pepper
1/4 tsp salt
1/3 cup finely chopped parsley
Rinse wild rice and place it in a saucepan with
the vegetable broth and 1/2
cup
water. Stir to mix, then cover & simmer for 20
minutes. At the end of this
time,
add the basmati rice. Cover and continue cooking
until both varieties of rice
are
tender, about 50 minutes. Heat 1/2 cup water in a
large pot or skillet. Add
onion
& garlic & cook until all the water has
evaporated and browned bits of onion
begin to stick to the pan. Add another 1/4 cup
water, scrape the pan, and
cook
until the onions begin to stick again. Repeat
this process of adding water and
cooking the onions until they are nicely browned.
This will take about 15
minutes.
Stir in the mushrooms, celery, & seasonings.
Cook, stirring frequently, for 5
minutes, then add the cooked rice and finely
chopped parsley. Cook over low
heat, turning gently, until the mixture is very
hot.
Serves 6.
Per serving: 124 calories, 0.5g fat, 0 mg
cholesterol.
Fruit Pizza
4 pkgs. (4 serving size) or
2 pkgs. (8 serving size) Jell-O, any flavor
2 1/2 c Boiling water
Non-stick cooking spray
1 c Cool-whip
2 c Cut-up fruit
Pour gelatin into bowl. Add 2 1/2 cups boiling
water to gelatin. Stir, until
gelatin
is completely dissolved, about 2 minutes. Spray
pizza pan with non-stick
cooking
spray. Pour gelatin mixture into pizza pan. Put
pan into refrigerator to chill
until
firm — about 3 hours. Remove pan from
refrigerator when ready to serve. Put
about 1 inch of warm water in sink. Carefully dip
just bottom of pan into
warm
water for 15 seconds. Spread whipped topping over
gelatin just before serving,
leaving about 1 inch of space around outside edge
of gelatin for pizza
“crust”.
Top pizza with fruit and cut into wedges.
Ham and Cabbage Rolls
4 slices of boiled ham
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
2 teaspoons mustard
1/2 cup shredded Swiss cheese
2/3 cup bread crumbs
2 cups cooked cabbage
Spread 1/2 cup of cooked cabbage onto each ham
slice and roll up. Place
in a baking dish. In a skillet, sauté the onion
in melted butter. Add flour
and
stir until well blended. Add the milk and
mustard. Cook until comes to a boil.
Stir in the Swiss cheese and then pour over the
ham. Top off with bread
crumbs. Bake at 375* for 25 to 30 minutes.
Gala Green Beans
2 slices bacon
1 cup onion rings
1/4 cup grated Parmesan cheese
1- 9 oz. pkg. frozen whole green beans, cooked,
drained
Cook bacon until crisp. Remove from skillet;
crumble. Cook
onion rings in bacon fat until tender. Toss
onions & cheese
with hot green beans; sprinkle with bacon.
Serves 4.
Blueberry Streusel
1/2 cup butter or margarine
1/2 cup sugar
1 large egg
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
2 cups blueberries, frozen or fresh
1/4 cup butter or margarine, cold
1/2 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup sugar
In a large bowl, cream butter and sugar together.
Beat in egg. Mix dry
ingredients together in a second bowl. Add
alternately with buttermilk, to
butter mixture. Pour into well-greased 9”x13”
pan. Top with blueberries.
Mix sugar, flour, and spices. Cut butter into
tablespoons and blend into
dry ingredients with a pastry blender. Mixture
should be crumbly.
Sprinkle over blueberries. Bake at 350 degrees F
for 35 minutes.
That would take forever to make that recipe.
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Groundhog Cookies
Ingredients:
2 cups flour, 1/2 tsp. baking soda, 1 tsp ground
ginger, 1 1/2 tsp
cinnamon, 1-cup sugar, 1 egg yolk, 1/2 tsp salt, 1
tsp baking
powder, 1 tsp ground cloves, 1/2-cup soft butter,
1/2-cup molasses,
1 egg slightly beaten, Currants or raisins
Sift dry ingredients and set aside. Cream butter
and sugar well.
Blend in Molasses and egg yolk. Stir in dry
mixture, mixing well.
Form into a ball and chill an hour or longer. Roll
out a small
amount at a time on a sugar/ flour sprinkled
board. Cut out cookies
with floured groundhog cutter and place on greased
baking sheet.
Brush top of cookie with slightly beaten egg.
Decorate with a
currant or a raisin eye. Bake 8 to 10 minutes in
350-degree oven.
Cool Slightly before removing from pan.
Recipe was provided by:The faculty and staff of
West End Elementary
School, Punxsutawney, PA
This is good for a quick breakfast when you are on
the run. Spread it
on toasted English muffin or bagel.
Baboon Butter
Recipe By: Paulette
Website: http://www.dietanfitnessonline.com
Serves/Makes: 2 cups
Categories: Sauce Mixes
1 large ripe banana — mashed
1/2 cup peanut butter
1/4 teaspoon ground cinnamon
1/4 cup chopped dates or raisins — optional
Combine and mix well. Use as a spread on toast or
as a sandwich
filling.
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Violet Freezer Jam
1 cup violet blossoms, tightly packed
1 1/2 cups water, divided
Juice of 1 lemon
2 1/2 cups sugar
1 pkg powdered pectin
Place the violet blossoms in a blender or food
processor. Add 3/4 cup
water and the lemon juice. Blend the violets to a
coarse paste, then add
the
sugar and blend until dissolved. In a saucepan,
heat the remaining 3/4 cup
water, then stir in the pectin. Boil hard for 1
minutes. Add the
pectin-water mixture to the blender, and mix for
about 1 minute. Pour the
jam into small jars and seal. Store in the
freezer.
The flavor of this jam is concentrated and
delicious, and the color is a
good violet-purple (if you use purple violets).
The Herb Companion/April/May l995
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Grilled Green Bean & Eggplant Salad
2 Japanese eggplants
1/2 lb. fresh green beans, whole
1/4 cup balsamic vinegar
2 large red bell peppers, julienned
2 cups mixed greens
2 tbsp. minced red onion
1 tbsp. olive oil
2 tbsp. lemon juice
2 tbsp. balsamic vinegar
salt & pepper
Slice eggplants into rounds 1/4” thick. Toss with
green beans in balsamic vinegar.
Grill 8 to 10 minutes, turning frequently.
In a large salad bowl, toss together bell peppers,
greens, onions, live oil, lemon juice
& 2 tbsp. balsamic vinegar. Add salt & pepper.
Arrange grilled vegetables on top.
Serve immediately.
~*~
Shanghai Stir-Fried String Beans
1 lb. fresh green beans
2 teaspoons sesame seeds
1 tablespoon sugar
2 tablespoons rice wine vinegar
1/4 teaspoon white pepper
2 teaspoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon MSG
2 1/2 tablespoons vegetable oil
1/2 teaspoon salt
Trim, wash and parboil beans for 2 minutes in
rapidly boiling water. Drain and rinse with
cold water. Heat sesame seeds in a dry frying pan
over moderate heat. Remove when
seeds begin to pop. Combine the sugar, rice wine
vinegar, white pepper, soy sauce,
sesame oil and MSG for the seasoning mixture.
Put a wok on very high heat. When very hot, add
oil, salt and then the beans and stir-fry
for 1 minute. Add the seasoning mixture and
stir-fry for another minute. Add sesame
seeds and blend well. Transfer to a heated
platter.
~*~
Green Beans in Black Bean Sauce
1 lb. fresh green beans
2 tbsp. black bean paste
2 tbsp. low sodium soy sauce or tamari
1/4 cup cold water
1 tbsp. corn starch
Wash green beans and trim into bite sized pieces.
Steam or microwave with a little water
until just tender-crisp. Drain and rinse with cold
water to stop cooking. Mix together the
black bean paste, soy sauce, water and corn starch
until very smooth.
Heat a wok or large saucepan to medium high. Add
some water and the cooked beans.
When beans are heated (about 2 minutes) add the
sauce. Stir constantly to coat the beans
(sauce will get very thick). Serve immediately
over hot cooked rice.
~*~
Louisiana Green Beans
1 lb. fresh green beans
2 cups tomatoes, diced
1/2 cup chopped celery
1/4 cup chopped green bell pepper
1/2 teaspoon onion powder
Cook beans until tender, then add remaining
ingredients and cook over medium heat
until cooked through, about 15 minutes. Serves 8.
~*~
White & Green Bean Soup
1 1/2 cups dried white beans, Great Northern,
navy, or baby lima
6 cups water
3 cloves garlic, chopped
2 tsp. salt
4 cups beef broth
1/4 tsp. freshly ground black pepper
1 tsp. rosemary, crumbled
2 cups fresh green beans (about 3/4 lb.), cut on
the diagonal in 1-inch pieces
1 tbsp. butter
Juice of 1/2 lemon
Wash and pick over the dried beans. Put them into
a large saucepan or kettle with the water
and bring to a boil. Remove from the heat, cover,
and allow to stand for 1 hour.
Return to the heat and bring to a boil again.
Reduce heat and simmer, partially covered, for
1/2 hour. Using a heavy fork, mash the garlic with
the salt until no large chunks remain. Add
to the saucepan with the beans. Add the broth,
pepper, and rosemary. Simmer, partially
covered, until beans are tender. This can take 15
minutes or as long as 1 hour; timing for
beans is hard to predict; keep checking.
Soup can be made ahead to this point, and
refrigerated or frozen after thorough cooling.
Cook the green beans uncovered in 2 quarts of
boiling salted water until they are tender-crisp
and bright green. Drain and add to the soup when
the white beans are tender but not mushy.
If green beans are not to be added right away,
rinse in cold water to retain color. Stir in the
butter and lemon. Serve at once, while green beans
are still bright.
Note: If you want some of the soup pureed, do it
before adding the green beans -
the color will be better.
Serves 6 to 8.
~*~
Impossible Green Bean Pie
8 oz fresh green beans, cut lengthwise into strips
1 1/2 cups milk
4 oz can mushrooms, stems and pieces, drained
3/4 cup Bisquick Baking Mix
1/2 cup onion, chopped
3 eggs
2 garlic cloves, crushed
1 tsp. salt
1 cup cheddar cheese, shredded
1/4 tsp. pepper
Heat oven to 400 degrees. Grease a 10 inch pie
plate. Heat beans and 1 inch salted water
(1/2 teaspoon salt to 1 cup water) to boiling.
Cook uncovered 5 minutes. Cover and cook
until tender, 5 to 10 minutes; drain. Mix beans,
mushrooms, onion, garlic and cheese in plate.
Beat remaining ingredients until smooth, 15
seconds in blender on high or 1 minute with hand
beater. Pour into plate.
Bake until knife inserted between center and edge
comes out clean, 30 to 35 minutes.
Cool 5 minutes.
Makes 6 to 8 servings.
~*~
Old-Fashioned Green Beans
6 bacon strips cut in half
2 lbs. fresh green beans
3 tablespoons brown sugar
1/2 cup water
In a large skillet, cook bacon over medium heat
until crisp-tender, about 5 minutes. Add beans,
brown sugar and water. Stir gently; bring to a
boil. Reduce heat; cover and simmer for 15 minutes
or until beans are crisp-tender. Remove to a
serving bowl with a slotted spoon.
Yield: 6-8 servings.
~*~
Dilled Pasta Salad
DRESSING
1/3 cup white wine vinegar
1 tbsp. olive oil, extra light
1 tsp. dill weed
1/4 tsp. salt
1/4 tsp. dry mustard
1/8 tsp. pepper
SALAD
5 oz (2 cups) Rotini pasta
1 cup sliced carrots
1 cup cut 1” fresh green beans
1/2 cup red bell pepper strips
4 green onions, sliced (1/2 cup)
8 cherry tomatoes, quartered
1/2 cup sliced cucumber
3 oz cubed low fat mozzarella cheese (1/2 cup)
In a jar, combine all dressing ingredients, and
shake well. Cook pasta in 3 quarts boiling water
to
desired doneness, adding carrots and green beans
during the last 2-4 minutes or pasta cooking time.
Drain. Rinse thoroughly with cold water to cool
rapidly. In a large serving bowl, combine cooled
pasta mixture and remaining salad ingredients.
Pour dressing over salad; toss gently.
~*~
Brown Rice Pilaf with Vegetables & Garlic
1 tbsp. olive oil
1 cup chopped onion
1 1/2 cups brown rice
8 large garlic cloves, pressed
3 cups water
1 tsp. salt
1 cup fresh green beans, cut into 2-inch pieces
1 cup yellow crookneck squash, cubed
1 cup broccoli florets
1 cup fresh corn kernels or frozen, thawed
1/3 cup chopped red bell pepper
1 tbsp. sesame seeds, toasted
2 tsp. light soy sauce
Heat oil heavy large skillet over low heat. Add
onion; sauté until golden and tender, about 10
minutes.
Add rice and garlic; sauté 1 minute. Add 3 cups
water and salt; bring to boil. Reduce heat to low,
cover tightly and cook until rice is tender and
almost all liquid is absorbed, about 35 minutes;
do not
stir. Uncover skillet and place green beans,
squash, broccoli, corn and carrot evenly over
surface
of rice. Cover and cook until vegetables are
crisp-tender, about 10 minutes. Remove from heat.
Stir in red bell pepper and sesame seeds. Mix in
soy sauce. Toss to coat.
~*~
Tropical Green Beans
4 tbsp. olive oil
1 lb. fresh green beans, cleaned, cut and dried
1 small yellow onion, cut into rings
6 cloves garlic, peeled and halved
1/2 tsp. salt
2 tbsp. balsamic vinegar
3 stalks hearts of palm, cut into 1/2” rings
1/3 cup diced sun-dried tomatoes, packed in oil
2 tsp. toasted pine nuts
freshly ground black pepper
Preheat oven to 400 degrees F. Brush a large
baking dish with 2 tablespoons of the olive oil.
Put
green beans, onion, and garlic in dish, drizzle
with remaining oil and sprinkle with salt. Bake
for 25
minutes, stirring beans at least 3 times. When
tender, remove beans from oven and transfer to
bowl.
Immediately drizzle with vinegar. Add hearts of
palm, tomatoes, pine nits and pepper to taste and
toss.
~*~
Dilled Green Beans & New Potatoes
1/2 lb. small new potatoes, quartered
1/2 lb. fresh green beans, trimmed, broken into 2”
pieces
1/4 cup nonfat sour cream
2 tablespoons chopped fresh dill weed
1/8 teaspoon salt
dash pepper
1/2 teaspoon olive oil
1 clove garlic, minced
In medium saucepan, bring about 2 cups water to a
boil. Add potatoes and green beans; return to
a boil. Reduce heat; cover and simmer 9-11 minutes
or until beans are crisp-tender. Meanwhile, in
a small bowl, combine all remaining ingredients;
blend well. Drain vegetables; rinse with cold
water
to cool slightly. Place in serving bowl. Add sour
cream mixture, toss to coat. Serve immediately
or refrigerate until serving time.
Makes 8 (1/2 cup) servings.
~*~
Kolacky
1/2 cup butter or margarine, softened
3 ounces regular or reduced calorie cream cheese,
softened
1 teaspoon vanilla
1 cup all-purpose flour
1/8 teaspoon salt
6 teaspoons no-sugar-added fruit spread, assorted
flavors
1 egg
1 teaspoon cold water
Combine butter and cream cheese in a large bowl;
beat until smooth and creamy.
Blend in vanilla. Combine flour and salt;
gradually add to butter mixture, mixing until
mixture forms soft dough. Divide dough in half;
wrap each half in plastic wrap.
Refrigerate until firm.
Preheat oven to 375 degrees F. Roll out half of
dough on lightly floured pastry cloth
or board to 1/8-inch thickness. Cut with top of
glass or biscuit cutter into 3-inch rounds.
Spoon 1/2 teaspoon fruit spread onto center of
each dough circle. Beat eggs with water;
lightly brush onto edges of dough circles. Bring
three edges of dough up over fruit spread;
pinch edges together to seal. Place on ungreased
cookie sheets; brush with egg mixture.
Repeat with remaining dough and fruit spread. Bake
12 minutes or until golden brown.
Let stand on cookie sheets 1 minute; transfer to
wire rack. Cool completely.
tore in tightly covered container.
Makes 2 dozen.
Nutrition: One Kolacky
24 1/3 Starch/Bread, 1 Fat
76 Calories, 1 g Protein, 6 g Carbo, 5 g Fat
Chicken and Rice
4 boneless, skinless chicken breasts
2 cans lower fat cream of chicken soup
1 can lower fat cream of mushroom soup
1 package Rice A Roni (Chicken flavor)
Salt and pepper to taste
In slow cooker put chicken breast with canned
soups, alt and pepper.
Cook all day on LOW (approx. 10 hrs. or until
chicken is tender). Fix
Rice A Roni per directions on box. Put on plate
and place chicken and
gravy on top.
Makes 4 servings.
Garlic Shrimp and Scallops
1 tsp. olive oil
2 tbsp. slivered garlic
1/2 tsp. crushed red pepper flakes
1/2 pound large shrimp, peeled and deveined
1/2 pound bay scallops
1/2 tsp. paprika
4 tbsp. reduced-fat chicken broth (homemade is
best)
1 tsp. fresh lime juice
1/2 cup finely chopped fresh Italian parsley
salt and freshly ground black pepper
In a large heavy skillet, heat the oil over medium
heat. Add the garlic and saute’ until
it begins to brown. Remove the garlic with a
slotted spoon and set aside. Add the red
pepper flakes to the skillet and increase the heat
to medium-high. Add the garlic, shrimp,
scallops, and paprika. Saute’ for 1 to 2 minutes,
stirring constantly. Add the chicken broth
and cook for 1 minute. Remove the shrimp and
scallops with a slotted spoon. Place on
a platter; set aside and keep warm. Add the lime
juice, parsley, and salt and pepper to
taste to the pan, and just warm through. Pour the
sauce over the shrimp and scallops
and serve immediately.
Serves 4: 137 calories, 5 g. carbohydrates, 22 g.
protein, 105 mg. cholesterol,
and 3 g. fat per serving.
Ham and Cauliflower Casserole
1 small cauliflower, separated
1/4 cup cornflake crumbs
1/4 pound cooked diced ham
3 tablespoons chopped green pepper
1/2 cup graded cheddar cheese
3/4 cup sour cream
1/4 cup grated parmesan cheese
dash of paprika
In a medium saucepan add cauliflower and water.
Bring to a boil and continue boiling
for 15 minutes or until tender. Drain, mix
together the cauliflower and crumbs. Add ham,
green pepper and cheddar cheese. Place the whole
mixture in a buttered casserole dish.
Top with the sour cream. Sprinkle with parmesan
cheese and bake at 325* for
20 minutes.
Golden Baked Peppers
3 green peppers, cut in half
1- 5 oz. jar Old English Sharp cheese spread
1 3/4 cups (1 lb. 1 oz. can) whole kernel corn,
drained
1 tomato, chopped
1 cup fresh breadcrumbs
2 T. margarine, melted
Heat oven to 350F. Remove seeds from peppers;
parboil 5
minutes. Drain. Heat cheese spread in saucepan
over low
heat; stir in corn & tomato. Fill peppers. Top
with crumbs
tossed with margarine; bake at 350F, 30-35
minutes.
Serve 6.
Orange Compote
6 oranges, peeled and sliced
1/2 cup (125 ml) orange juice
3 Tbs (45 ml) light brown sugar
5 whole allspice
5 whole black peppercorns
1 cinnamon stick
3 - 4 Tbs (45 - 60 ml) orange-flavored liqueur
(optional)
Place the orange slices in a non-reactive bowl.
Combine the remaining
ingredients in a small saucepan and bring to a
boil. Pour the liquid
over the orange slices and refrigerate for at
least 8 hours.
Serves 6 to 8.
Simple Strawberry Spread
Prep time: 20 minutes,
Yields 5 cups
1 pkg. no sugar pectin
2 tsp. whole leaf stevia
powder
1 cup cold water
5 cups fresh
strawberries, hulled
Sterilize two large jars
by washing
and boiling in covered
kettle for 15
minutes, lids for 5
minutes. Turn off
heat and leave in kettle
while making
jam.
In a large saucepan over
medium-high heat,
combine pectin,
stevia and water. Bring
to a rolling
boil, stirring
frequently, then add
strawberries. Boil for a
few more
minutes and continue to
stir well.
Turn off heat.
With gloved hands, carefully remove jars from hot
kettle and lightly dry. While still warm, pour jam into sterile jars
and seal. Once seal is broken refrigerate jam.
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MUSHROOM AND CHICKEN TERIYAKI
1/4 cup teriyaki sauce
1 teaspoon cornstarch
1 teaspoon ground ginger
2 teaspoons vegetable oil
12 ounces of fresh white mushrooms sliced (about 4
1/2 cups)
4 ounces of fresh shiitake mushrooms, stems
removed and sliced (about 1 1/2 cups)
1 large sweet red bell pepper, thinly sliced
(about 1 cup)
4 green onions (scallions), sliced (about 1/3 cup)
2 teaspoons sliced garlic
1 1/2 cups cooked chicken, cut in thin strips
(about 6 ounces)
4 Chinese cabbage or bok choy leaves
In a small bowl, combine teriyaki sauce,
cornstarch, ginger and 1/2 cup water; set aside.
In a large skillet, over medium-high heat, heat
oil. Add mushrooms; cook and stir until they
release their liquid, about 3 minutes. Add bell
pepper, green onions and garlic; cook and
stir until mushroom liquid evaporates and garlic
begins to brown, about 5 minutes. Add
chicken. Stir teriyaki mixture and add to the
skillet mixture; cook and stir until slightly
thickened, about 3 minutes. Arrange cabbage leaves
on four plates; spoon
mushroom-chicken mixture on top, dividing evenly.
YIELD: 4 servings
Per portion: 170 calories, 17 g protein, 6 g fat,
14 g carbohydrate, 4 g fiber
~*~
MUSHROOM SLOPPY JOES
2 hamburger rolls, split
2 teaspoons vegetable oil
1 pound fresh white mushrooms, coarsely chopped
(about 6 cups)
1 cup shredded carrots
2 tablespoons minced onion
1 tablespoon chili powder
1 can (8 ounces) tomato sauce
1 tablespoon white vinegar
1/2 teaspoon salt
Remove some of the soft bread from cut sides of
the rolls, leaving shells about 1/2 inch
thick; set aside. In a large skillet, over
medium-high heat, heat oil. Add mushrooms,
carrots,
onion and chili powder; cook and stir until
mushroom liquid evaporates, about 5 minutes.
Stir in tomato sauce, vinegar, salt and 1/4 cup
water. Bring to a boil; cook, stirring
occasionally until slightly thickened, 3 to 5
minutes. Toast rolls; spoon mixture into
hollows of halves.
YIELD:4 Portions
Per portion: 145 calories, 5 g protein, 4 g fat,
22 g carbohydrate, 3 g fiber
Grilled Sesame Chicken Breast
4 - 4 oz. boneless, skinless chicken breast halves
1 tablespoon brown sugar
3 tablespoons reduced-sodium soy sauce
1 tablespoon sesame seeds
2 cloves garlic, chopped
1/8 teaspoon black pepper
Combine all ingredients except chicken in a
shallow
dish. Mix well. Add chicken, turning to coat.
Cover
and marinate in the refrigerator at least 2 hours.
Remove chicken from marinate. Put the marinade
aside. Grill 4 to 5 inches from medium-hot coals
for
15 inches from medium-hot for 15 minutes. Turn
and baste frequently with reserve marinade.
Serves 4.
Chicken Lasagna
This is similar to Chicken Spaghetti in
ingredients and flavor. Very tasty!
2 large chicken breast halves, boneless
2 ribs celery chopped
1 small onion, chopped, or 1 to 2 tablespoons
dried minced onion
1/2 teaspoon thyme
salt and pepper to taste
6 to 9 lasagna noodles
1 package frozen spinach, thawed and squeezed dry
6 ounces fresh mushrooms, thickly sliced, or 1 4
to 8 ounce can
1 1/2 cups shredded Cheddar and American cheese
mixture
1 can “light” cream of mushroom soup
1 can tomatoes with green chiles
1 package (1 ounce) dry chicken gravy mix
3/4 cup reserved broth
In a 2-quart saucepan, simmer chicken breasts with
celery, onion, thyme,
salt, and pepper until tender, about 25 minutes.
Remove chicken and let
cool; cut in bite-size pieces or shred. Reserve
3/4 cup of broth. Discard
remaining broth or freeze to use in another
recipe. Break lasagna noodles in
half; boil for about 5 to 8 minutes, until just a
little flexible. Drain and
rinse with cold water for easier handling. In a
medium bowl, combine soup,
tomatoes, gravy mix, and reserved broth. In a 3
1/2 to 4-quart crockpot,
pour in 3/4 cup of the soup mixture. Place 4 to 6
lasagna noodle halves on
top of the soup mixture. Add 1/3 of the spinach,
1/3 of the chicken, 1/3 of
the mushrooms, and 1/2 cup of shredded cheese.
Pour another 3/4 cup soup
mixture over all. Repeat layers 2 more times,
ending with remaining soup
mixture. Cover and cook on low for 4 to 5 hours.
If cooked too long, the
noodles might become mushy, so check after about 4
1/2 hours.
Southern U.S. Cuisine.
Serves 4.
Fettuccine Alfredo Light
1 pound fettucine, uncooked
1 cup evaporated skim milk
1/2 cup fresh parsley
1/2 cup grated parmesan cheese
4 oz. green onions, sliced- white parts only
white pepper to taste
Cook pasta according to package directions and
drain. In a large saucepan,
bring the evaporated milk to a simmer over
moderate heat. Stir in the parmesan
cheese, onions and parsley. As soon as the cheese
has melted and the sauce is
thick and creamy, pour over the cooked pasta.
Season to taste with white
pepper.
Makes 4 servings.
Ham and Cabbage Rolls
4 slices of boiled ham
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons flour
1 1/2 cup milk
2 teaspoons mustard
1/2 cup shredded Swiss cheese
2/3 cup bread crumbs
2 cups cooked cabbage
Spread 1/2 cup of cooked cabbage onto each ham
slice and roll up. Place in a
baking dish. In a skillet, saute the onion in
melted butter. Add flour and stir until
well blended. Add the milk and mustard. Cook until
comes to a boil. Stir in the
Swiss cheese and then pour over the ham. Top off
with bread crumbs.
Bake at 375* for 25 to 30 minutes.
Fried Spinach
12 oz canned spinach
1 egg
1/4 c. milk
bacon bits - 1 tb or as desired
Drain spinach well and place in skillet. Beat egg
with milk and bacon bits;
add to spinach, mixing thoroughly. Cook over
medium-low heat, stirring
frequently until most moisture is absorbed.
Orange Cobbler
2 Tablespoons sugar
1 Tablespoon cornstarch
1/2 cup cold water
1/4 cup orange marmalade
2 Tablespoons orange juice concentrate
2 Teaspoons butter or margarine
1/2 cup biscuit /baking mix
Dash of ground nutmeg
3 Tablespoons milk
Vanilla Ice Cream
In a sauce pan, combine sugar and corn starch.
Stir in water, marmalade
and orange juice concentrate. Cook and stir over
medium-low heat until
thickened. Stir in the butter until melted. Pour
into a greased 1-quart
baking dish. In a bowl combine biscuit mix and
nutmeg; stir in milk just
until moistened. Drop by Tablespoonfuls over
orange mixture. Bake
uncovered at 400 for 20-25 minutes or until
topping is golden brown.
Serve with ice cream.
Yield: 2 servings
http://groups.yahoo.com/group/CookedViolets/message/921
Homemade Lemonade - Famous European
Recipe
Homemade Lemonade - Famous European Recipe
Adapted from Traditional Vegetarian Cooking,
Recipes from Europe’s Famous Crank’s Restaurant,
(Healing Arts Press, 1991).
Simple Solution
The sharp, fresh flavor of this lovely drink bears
absolutely no relationship to the present-day
bottled variety found in the supermarket — how
could a simple drink like this have deteriorated
so much?
It is definitely well worth the effort to buy
organic lemons and make this at home. The recipe
suggests raw sugar, but it is quite possible to
use honey instead, and some people, particularly
children, m ight prefer this. The strength of
lemons varies considerably and it may be advisable
to dilute the lemonade.
Experience the flavor of real lemonade!
INGREDIENTS
4 Lemons
1 cup Raw brown sugar
3 3/4 cups Boiling water
makes about 3 3/4 cups
Scrub lemons, halve, then squeeze out the juice.
Place juice and pulp in a large jug or bowl with
sugar and pour 1 1/4 cups boiling water over. Stir
until sugar dissolves. Add lemon halves and
another 2 1/2 cups boiling water. Stir well, then
cover and let cool. Strain, squeezing out juice
from lemon halves and serve.
Main and Side Dish Mixes
~~~~~~~~~~~~~~~~~~~~~~~~~~
Ready Hamburger Mix
Herbed Stuffing Mix
Instant Cup o’ Soup Mix
Chicken-Flavored Rice Mix
Dill-Lemon Rice Mix
Mexican Rice Mix
Bean Pasta Soup Mix
Vegetarian Rice Mix
All-Purpose Ground Meat Mix
Onion-Flavored Rice Mix
Dinner in a Skillet
Three Corn Casserole
sara (9:22:27 pm) :
Title: Ready Hamburger Mix
Categories: Master mix
Servings: 1
4 lb Lean Ground Beef 1 ea Large Onion, Chopped
2 t Salt 1/2 t Pepper
1/2 t Oregano 1/4 t Garlic Salt
Brown Ground Beef in a heavy skillet. Add onion and continue cooking
over
medium heat until onions are golden. Add remaining ingredients.
Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch
space at
top. Label as READY HAMBURGER MIX and freeze. Use within 3 months.
Makes about 4 pints of READY HAMBURGER MIX.
30 ea Slices Bread 1/3 c Cooking Oil
3 T Instant Minced Onion 3 T Parsley Flakes
2 t Garlic Salt 3/4 t Ground Sage
1/2 t Seasoned Pepper
Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat
oven
to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch
baking pans. Toast bread cubes in oven for 45 minutes, stirring
occasionally. Remove from oven and cool slightly. Stir in oil, onion,
parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss
bread
cubes with seasonings to coat cubes. Put in a large airtight container
and label Herbed Stuffing Mix. Store in a cool, dry place and use
within
3 to 4 months.
Makes about 12 cups of Mix.
Instant Cup o’ Soup Mix
Makes 3/4 c. dry soup mix
2 T. dried split peas
2 T. cracked wheat
1/4 c. dehydrated veggie flakes (soup greens)
2 tsp. sesame seeds
2 tsp. sunflower seeds
1 tsp. nutritional yeast
1/2 tsp. salt
Grind split peas, cracked wheat, veggie flakes, and seeds
in blender until they are a fine powder. Combine ground mixture
with yeast and salt. Store in a covered container at room
temperature.
To use: Add 1 heaping tsp. soup mix to 6 oz. boiling water, or 2
level teaspoons to 1 c. boiling water. Stir, let sit for a few
minutes, and serve.
Note: This is one time where the blender does a much more efficient
job than a food processor.
4 c Uncooked Long Grain Rice 4 T Instant Chicken Bouillon
1 t Salt 2 t Dried Tarragon
2 t Dried Parsley Flakes 1/4 t White Pepper
Combine all ingredients in a large bowl. Stir until evenly
distributed.
Put about 1 1/3 cups into three 1-pint containers and label as
Chicken-Flavored Rice Mix. Store in a cool, dry place and use within
6 to
8 months.
Makes about 4 cups of mix.
CHICKEN-FLAVORED RICE: Mix 1 1/3 cups CHICKEN-FLAVORED RICE MIX with 2
cups cold water and 1 T butter or margarine in a medium saucepan.
Bring
water to a boil over high heat. Cover and reduce the heat and cook
for 15
to 25 minutes, until liquid is absorbed.
Makes 4 to 6 servings.
4 c Long Grain Rice, Uncooked 5 t Dried Grated Lemon Peel
4 t Dill Weed Or Dill Seed 2 t Salt
8 t Instant Chicken Bouillon
Combine all ingredients in a large bowl and blend well. Put about 1
1/2
cups of mix into 3 1-pint airtight containers and label as Dill-Lemon
Rice
Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 1/2 cups of mix.
Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan. Bring to a boil over high
heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is
absorbed.
Makes 4 to 6 servings.
4 c Raw Long Grain Rice 1/2 c Green Pepper Flakes
4 t Salt 5 t Parsley Flakes
1 t Dried Basil
Combine all ingredients in a large bowl; stir until well blended. Put
about 1 1/2 cups of mix into three 1-pint airtight containers and
label as
Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8
months.
Makes about 4 1/2 cups of mix.
Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan. Bring to a boil over high
heat;
cover and reduce heat. Cook for 15 to 25 minutes, until liquid is
absorbed.
Makes 4 to 6 servings.
Bean Pasta Soup Mix
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soup Mixes
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
3/4 Cup Dried onion flakes
2 (1/2 ounce) dried
Celery flakes
1/2 Cup Dried parsley flakes
3 Tablespoons Dried basil
3 Tablespoons Dried oregano
2 Teaspoons Garlic powder
2 Teaspoons Coarsely ground pepper
2 (2-1/4 ounce beef-
Flavored bouillon granules
1 16 Ounce Pkg dried black-eyed peas
1 16 Ounce Pkg dried kidney beans
1 16 Ounce Pkg dried navy beans
1 16 Ounce Pkg small shell pasta
Uncooked
Combine first 7 ingredients; divide evenly, and place in 6 airtight
plastic
bags. Add 2 tablespoon plus 1/4 teaspoon bouillon granules to ech
package.
Label “Herb Mix” and seal.
Combine black-eyed peas and next 3 ingredients; divide evenly and
place in 6
airtight plastic bags. Label “Bean Mix” and seal.
Place one bag herb mix, 1 bag bean mix, and bag pasta in a gift
container;
repeat procedure with remaining bags. Yield: 6 (3-bags) gifts.
Directions for gift recipe card: Sort and wash ben mix; place in a
Dutch
oven. Cover with water 2 inches above beans; soak 8 hours. Drain.
Combine
beans, 3 quarts water, herb mix, 1 carrot, chopped, and 2/3 cup
chopped
cooked ham in Dutch oven. Bring to a boil; reduce heat, and simmer 2-
1/2
hours, stirring occasionally. Add 1 (14-1/2-ounce) can Mexican-style
stewed
tomatoes,undrained, and pasta; cook 20 minutes. Yield: 9 cups. Note:
To use
the quick-soak method, place beans in a Dutch oven; cover with water 2
inches above beans. Bring to a boil. Remove from heat; cover, and let
stand
1 hour. Drain.
4 c Raw Long-grained Rice 3 T Instant Vegetarian Bouillon
2 t Salt 4 t Celery Flakes
4 t Onion Flakes 4 t Green Pepper Flakes
4 t Red Pepper Flakes
Combine all ingredients in a large bowl; stir until well blended. Put
about 1 1/2 cups of mix into 3 1-pint containers and label as
Vegetarian
Rice Mix. Store in a cool, dry place and use within 6 to 8 months.
Makes about 4 1/2 cups of mix.
Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T
butter or margarine in a medium saucepan. Bring to a boil over high
heat;
reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is
absorbed.
Makes 4 to 6 servings.
All-Purpose Ground Meat Mix
Recipe By : Make-A-Mix by Eliason, Harward & Westover
Serving Size : 1 Preparation Time :0:00
Categories : Meat Mixes
Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
5 pounds ground beef, turkey or chicken
1 tablespoon salt
2 cups chopped celery
2 cups chopped onion
1 cup diced green pepper
In a large pot or Dutch oven, brown the ground meat, stirring to
break up
any large pieces. Drain off excess grease. Stir in salt, celery,
onion and
bell pepper. Cover; simmer until vegetables are crisp/tender, about 10
minutes. Remove from heat; set aside to cool.
Ladle meat mixture into six 2-cup freezer containers with tight-
fitting
lids; leave 1/2” of space at the top of each. Draw a knife several
times
through the mixture in each container to prevent air pockets. Secure
lids on
the containers; label with date and contents. Store in the freezer.
Use
within 3 months.
Title: Onion-Flavored Rice Mix
Categories: Master mix
Servings: 1
4 c Uncooked Long Grain Rice
2 pk (1 1/4 oz) Onion Soup Mix
1 T Parsley Flakes
1 t Salt
Combine ingredients in a large bowl; stir until well blended. Put
about 1
1/3 cups of mix into three 1-pint airtight containers and label as
Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6
to 8
months.
Makes about 4 cups of mix
Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2
cups cold
water, and 1 T butter or margarine in a medium saucepan. Bring to a
boil
over high heat; cover and reduce heat. Cook for 15 to 25 minutes,
until liquid is absorbed.
Makes 4 to 6 servings
Dinner in a Skillet
PASTA:
1 c. elbow macaroni
1 c. med. noodles
1 c. shell macaroni
1 1/2 c. rice
1 c. spaghetti
1 1/2 c. thin noodles
1 c. curly noodles
1 1/2 c. barley
1 c. lasagna
1 c. diced potato
VEGETABLE:
Peas
Onions
Green peppers
Diced carrots
Tomatoes
Broccoli
Corn
Asparagus
Lima beans
Mushrooms
SOUP (1 CAN):
Cream of mushroom
Cream of tomato
Cheddar cheese
Cream of potato
Cream of celery
Chili beef
Bean with bacon
Clam chowder
French onion
Green pea
MEAT OR FISH:
1 1/2 c. diced chicken
1 lb. franks, sliced
1 1/2 c. ham, cooked
1/2 c. pork, cooked
1 lb. ground beef
1 c. shrimp
1 lb. salmon
1 1/2 c. beef cubes
1 lb. ground pork
1 can tuna
Select an item from the “Pasta” group, place in a large skillet with a
cup of water. Select an item from each of the other three groups and
add
to
the skillet. Stir, bringing to a boil. Reduce heat to low. Cover and
cook
until liquid is absorbed and pasta is tender, about 30 minutes. Add
water
as necessary. If you like, add any of your favorite spices or herbs to
taste. Garnish with grated cheese, chopped parsley, chopped hard
cooked
eggs, buttered bread crumbs, lemon slices, sautÈed nuts, crushed
potato
chips or chow mein noodles. Easy meals for busy families and working
people. All recipes will serve 4, or be plan aheads for smaller
families.
Three Corn Casserole
1/2 cup butter, softened
1 cup sour cream (fat free?)
1 egg
1 (16 oz.) can whole kernel corn, drained
1 (16 oz.) can cream-style corn
1 (9 oz.) package corn muffin mix (1-1/2 cups OUR mix)
Preheat oven to 375 degrees. Mix butter, s. cream, egg. Stir in both
corns.
Blend in dry muffin mix and spoon into a well-greased casserole. Bake
1 hour
until puffed up, golden brown, and crispy on top.
http://groups.yahoo.com/group/CookedViolets/message/905
http://groups.yahoo.com/group/CookedViolets/message/904
Bacon-Flavoured Dip Mix
2 tb Instant Bacon Bits
1 tsp Instant Beef Bouillon
1 tb Instant Minced Onion
1/8 tsp Minced Garlic
Combine all ingredients in a small bowl; blend well. Spoon mixture
onto a 6-inch square of aluminum foil and fold to make airtight.
Label as Bacon-Flavored Dip Mix. Store in a cool, dry place and
use within 6 months.
Makes 1 package (about 3 T) of mix.
Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of
mix. Chill at least 1 hour before serving. Makes about 1 cup of
dip.
VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or
1 (8 oz) package of softened cream cheese for sour cream.
Back
BREAD COATING FOR CHICKEN, PORK CHOPS OR FISH
2 c. dry bread crumbs
1/4 c. flour
3 Tbsp. paprika
4 tsp. salt
2 tsp. each: sugar, onion
powder and ground oregano
1 tsp. ground red pepper
1/2 tsp. garlic powder
1/4 c. solid shortening
Mix dry ingredients well together. Cut in shortening until mixture
is crumbly. Store in tightly covered container. Makes about
2-2/3 cups, enough for 4 chickens. Use about 2/3 cup per chicken.
To Use: Dip chicken pieces into milk then into coating. Arrange
in single layer in ungreased shallow baking dish. Bake in
preheated 400 degrees oven for 50 to 60 minutes or until tender
and brown. Use same method for coating pork chops or fish and
bake until done.
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Brownies In A Jar
2-1/4 cups white sugar
2/3 cup cocoa
1/2 cup chopped pecans
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 Pour sugar into a clean and dry one quart jar. Press down firmly.
2 Add cocoa powder and press down firmly. Pour in chopped pecans,
making sure pecans are evenly layered in the jar. Combine flour,
baking powder and salt. Pour into jar and seal.
3 Attach the following directions to the jar: Empty mix into large
bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or
margarine and 4 slightly beaten eggs. Mix until completely blended.
Spread batter into a lightly greased or sprayed 9 x 13 inch pan.
Bake at 350 degrees F (180 degrees C) for 30 minutes or until done.
Cool in pan. Cut into 2 inch squares. Makes 2 dozen.
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Cafe Bavarian Mint Flavored Coffee
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
2 hard candy Peppermints
Process in a blender on liquify until well blended. Store in an
air tight container. Use by tablespoonfuls according to taste.
Spoon in cup and add hot water.
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Cafe Cappuccino Flavored Coffee
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1 Orange flavored piece of hard candy
Process in a blender on liquify until well blended. Store in an
air tight container. Use by tablespoonfuls according to taste.
Spoon in cup and add hot water.
Back
Cafe Swiss Mocha Flavored Coffee
1/4 C. Powdered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
2 T. Powdered Baking Cocoa
Process in a blender on liquify until well blended. Store in an
air tight container. Use by tablespoonfuls according to taste.
Spoon in cup and add hot water.
Back
Cafe Viennese Flavored Coffee
1/4 C. Powered Creamer
1/3 C. Sugar
1/4 C. Instant Coffee
1/2 tsp. Cinnamon
Process in a blender on liquify until well blended. Store in an
air tight container. Use by tablespoonfuls according to taste.
Spoon in cup and add hot water.
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Cappuccino Mocha Mix
6 Tablespoons plus 2 teaspoons instant espresso coffee powder
3 Tablespoons plus 1 teaspoon unsweetened cocoa
1-1/4 cups powdered nondairy creamer, plain or Irish cream
1/2 cup plus 2 Tablespoons granulated sugar
2 teaspoons ground cinnamon
In a medium bowl, stir together espresso coffee powder, cocoa,
nondairy creamer, sugar and cinnamon. Store tightly covered.
For the gift label: “For each cup of cappuccino, measure
4 tablespoons mix into a coffee mug and stir in 6 oz. of boiling
water.” Makes 2 1/2 cups of mix ( enough to 10 servings).
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Chicken Coating Mix
2 tb Parsley Flakes
1 tb Ground Marjoram
2 ts Ground Rosemary
1 ts Onion Salt
1 tb Ground Ginger
1 ts Ground Sage
1 tb Ground Oregano
1 tb Ground Thyme
1 ts Garlic Salt
1 tb Celery Salt
1 ts Pepper
1 tb Paprika
Combine all ingredients in a small bowl and blend well. Spoon mixture
into a small airtight container and label as Chicken Coating Mix.
Store in a cool dry place and use within 6 months. Makes about
1/2 Cup of mix.
Oven-Fried Chicken:
Combine 1-1/2 t of mix
3/4 cups Unbleached Flour
1/4 cup Instant Non-fat dry milk
2 t sugar
1/2 t salt
2/3 cup of hot water
2 T vegetable oil in a medium bowl. Preheat the oven to 425
degrees F. (220 degrees C.). Dip cut up fryer (2 1/2 to 3 lbs
total weight) chicken in the batter that has been well blended.
Place coated chicken pieces on a baking sheet and bake uncovered
40 to 50 minutes, until golden brown and tender.
VARIATIONS: Coat chicken with mix and 1 cup of flour, that has been
well blended, and fry in hot oil.
Substitute 1 cup PANCAKE MIX or packaged pancake mix for flour,
dry milk, sugar, baking powder and salt.
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CHOCOLATE CHIP COOKIE MIX
9 c. flour
4 tsp. baking soda
2 tsp. salt
3 c. firmly packed dark brown sugar
3 c. granulated sugar
4 c. vegetable shortening*
2 c. chopped pecans
2 (12 oz.) pkg. semi-sweet real chocolate chips
Cookies:
1 bag mix and thaw slightly.
1/2 teaspoon vanilla
1 egg slightly beaten
*You can use butter instead of shortening, but then mix must be
kept in the refrigerator or freezer.
Combine dry ingredients in large bowl. Mix in shortening, using
fingers. Then stir in nuts and chocolate chips. Store in airtight
container in cool dry place or measure 3 1/2 cups mix into freezer
bags, seal and freeze. Will keep up to 6 months in freezer.
To make cookies: Remove 1 bag mix and thaw slightly. Mix 1/2
teaspoon vanilla with 1 egg slightly beaten. Mix in cookie mix.
This batter is slightly heavy. Drop by teaspoonfuls or
tablespoonfuls onto greased cookie sheet. Bake in 375 degrees oven
for 10 to 12 minutes for larger cookies and 8 to 10 minutes for
smaller cookies. Pat down mix if flatter cookies are desired.
Cool slightly, then remove. Cookies may be frozen after baking.
Each 3 1/2 cups of mix makes approximately 2 to 2 1/2 dozen cookies.
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Chocolate Pudding Mix
2 1/2 cups instant nonfat dry milk
5 cups sugar
3 cups cornstarch
1 teaspoon salt
2 1/2 cups unsweeteened cocoa
Mix all ingredients together until they are well blended. Store in
a large airtight container or jar.
To use: Make sure you stir mix before using - then measure out 2/3
cup of mix in a medium saucepan. Add 2 cups milk, one teaspoon
vanilla
and one tablespoon butter and cook over low heat stirring constantly
until mixture comes to a boil. Continue cooking and stirring for one
minute. Remove from heat - cool. May be placed in individual
serving bowls then cooled.
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Cookie Mix in a Jar
1 cup brown sugar
1/2 cup white sugar
1-1/2 cups semisweet chocolate chips
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 Mix the salt and baking soda in with the flour, then layer the
ingredients into the jar. Use scissors to cut a 9 inch-diameter
circle from calico. Place over lid and secure with rubber band.
Tie on a raffia or ribbon bow to cover rubber band.
2 Enclose a card with the following mixing and baking directions:
3 Chocolate Chip Cookies Preheat oven to 375 degrees F (190 degrees
C).
4 Sift dry ingredients through a colander to separate the chocolate
chips from other ingredients.
5 Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat
sifted ingredients into butter until blended.
6 In a small bowl, beat 1 egg with 1 teaspoon of vanilla.
7 Mix beaten egg mixture into butter mixture until blended. Stir in
chocolate chips.
8 Drop teaspoonfuls of batter, spaced well apart, onto a greased
cookie sheet. Bake 8 minutes or until lightly browned. Makes 4
dozen cookies.
It helps to pack eache layer down to make all the contents fit in the
jar. These make great gifts!
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Cookie Mix in A Jar II
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1-1/4 cups rolled oats
1 (5.5 ounce) chocolate bar
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup semisweet chocolate chips
1 (Use a funnel that has a 2-inch opening, to layer nicely in jar.)
With wire whisk, mix flour, baking powder, and baking soda. Pour
into jar, pack down level with heavy object.
2 Mix oatmeal in a blender. Grate chocolate bar and mix into the
oatmeal. Pack on top of flour in jar.
3 Add white sugar and pack down. Add brown sugar and pack down.
Layer chopped nuts on top of brown sugar. Finish layering jar
with mini or regular chocolate chips until even with the top
(no more than 1/2 cup).
4 RECIPE TO ATTACH TO JAR: Preheat oven to 375 degrees F (190
degrees C). Spoon chocolate chips and nuts into small bowl, set
aside. Spoon brown and white sugar into mixing bowl, add 1/2 cup
margarine or butter, cream well. Add 1 egg and 1/2 teaspoon
vanilla, mix well. Pour oatmeal and flour mixture from jar into
bowl, mix thoroughly. Roll into walnut size balls, place on
slightly greased cookie sheet 2 inches apart. Bake for 8 to 10
min. INGREDIENTS: flour, oatmeal, brown and white sugars,
baking soda,baking powder, grated chocolate, chocolate chips,
nuts. Makes 3 dozen
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Creole Seasoning Mix
2 tablespoons plus 1-1/2 teaspoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon cayenne pepper
1 tablespoon pepper
Combine all ingredients. Yield: 1 gift ( about 1/2 cup ). Place
in a pretty jar tied with a ribbon. Attach these instructions for
use: Use to season chicken seafood, steak or vegetables.
Back to top
DILL DIP
1 teaspoon dill weed
1 teaspoon accent (optional)
1 teaspoon season salt
1 teaspoon onion flakes
1 teaspoon parsley flakes
Combine all and place on a piece of foil and wrap, or place in a
small container. To use: combine with 1 cup sour cream and one cup
Miracle Whip in a small bowl. Refrigerate for at least 2 hours to
allow the flavors to blend. This makes an excellent vegetable dip
as well as one for chips.
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Favorite Fish Seasoning Mix
2 cups yellow cornmeal
1 cup all-purpose flour
2 tsp. paprika
1 tsp. dried parsley flakes, crushed
1 tsp. salt
1 tsp. celery salt
1 tsp. onion salt
1 tsp. lemon pepper
1/2 tsp. ground red pepper
In a large bowl, combine all ingredinets and mix well. Store in a
resealable
plastic bag or jar. Makes about 3 cups mix and will coat about 4
pouns of fish.
To serve: In a deep skillet, 1 1/2 inches of vegetable oil to 375
degrees. In a
small bowl, combine 1 egg and 1 cup butter milk. Dip fish into egg
mixture.
Place in bag of mix; shake until fish is well coated. Fry until fish
is golden
brown and flakes easily with fork. Drain on paper towels and serve.
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GROUND BEEF MASTER MIX
5 Tbsp. butter
5 lb. ground beef
2-1/2 c. chopped onions
1 c. chopped green pepper
5 c. chopped celery
5 cans tomato soup, undiluted
5 (15 oz.) cans tomato sauce
5 tsp. salt
1/2 tsp. black pepper
Melt butter over low heat in 8-quart skillet or roaster. Crumble
beef into container and increase heat. When red color disappears,
add onions, green pepper and celery. Cook just until vegetables
are tender. Add soup, tomato sauce, salt and pepper. Cover and
bake in oven for 1/2 hour, stirring occasionally. Cool and divide
into 5 freezer containers. May be thawed and used for a variety
of family meals (chili, beefaroni, pizza, spaghetti, Sloppy Joes
and Spanish rice).
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Herbed Rice Mix
1 package ( 3 ponds ) long grain rice
2 cups dried celery flakes
2/3 cup dried minced onion
1/2 cup dried parsley flakes
2 tablespoons dried chives
1 tablespoon dried tarragon
3 to 4 teaspoons salt
2 teaspoons pepper
ADDITIONAL INGREDIENTS:
2/3 cup water
1 tablespoon butter or margarine
Combine the first eight ingredients; mix well. If giving for gifts
place two cups each in a jar: makes 40 batches ( 10 cups total ).
INSTRUCTIONS TO ATTACH TO JAR:
To prepare one serving of rice: In sauce pan over medium heat, bring
water and butter to a boil. Add 1/4 cup rice mixture. Reduce heat;
cover and simmer for 20 minutes. Remove from heat; let stand for 5
minutes or until liquid is absorbed. Fluff with a fork.
Yield: 1 serving.
NOTE: To prepare more than 1 serving, multiply the rice mix, water
and butter by the total number or desired servings and cook as
directed.
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Holiday Bean Soup Mix
1 pound dried black beans
1 pound dried red beans
1 pound dried kidney beans
1 pound dried navy beans
1 pound dried great northern beans
1 pound dried baby lima beans
1 pound dried large lima beans
1 pound dried pinto beans
1 pound dried green split peas
1 pound dried yellow split peas
1 pound dried black-eyed peas
1 pound dried green lentils
1 pound dried brown lentils
Combine beans in a very large bowl. Pour two cups of bean mix into
pretty jars ( 16-oz.) jars holds two cups of bean mix. Give with
the following recipe for holiday bean soup.
You could also layer the beans in the jar for prettier effect. Just
put a little of each of the beans in until you fill it to the top.
Attach To Jar:
Holiday Bean Soup
beans from jar
1 smoked ham hock
2 cans ( 14.5 oz each ) stewed tomatoes
1 medium onion chopped
1 clove garlic minced
1 bay leaf
6 cups water
1/4 cup fresh parsley
1 tablespoon red wine vinegar
2 teaspoons salt
1 teaspoon chili powder
1 teaspoon cumin seed
Cover beans with water and soak overnight. Drain beans and place in
a stockpot. Add ham hoc, tomatoes, onion, garlic, bay leaf and 6 cups
of water. Bring to a boil over medium-high heat, cover & simmer 1
hour or until beans are tender.Remove bay leaf before serving.
Serve warm. Makes 11 cups of soup.
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HOT CHOCOLATE MIX
4 cups dry milk
1 cup unsweetened cocoa
2 cups sugar
1/2 teaspoon salt
1 teaspoon instant decaffeinated coffee (optional)
Mix the ingredients and put them into a plastic container or double
plastic bags. Label the mix “Hot Chocolate. Use 1/4 cup per cup
of boiling water.” Makes 20 cups. (Makes 80 servings)
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HOT SPICED ORANGE DRINK
1 (10 oz) jar of Tang
2 oz Lemonade mix (Country time)
2 C Sugar
2 tsp Cinnamon
1 tsp Cloves
Mix and store in a covered container. To make into a drink mix
2-1/2 teaspoons and 1 cup boiling water.
Here is a recipe to give as gifts. You can sew a bag or puttee mix
in a canning jar. If you sew a bag, put the mix in a plastic bag
before putting it into the cloth bag.
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Hush Puppy Mix
1 1/2 cups yellow corn meal
3/4 cups all-purpose flour
3 Tbsp. dried minced onion
1 tsp. baking powder
1 tsp. sugar
1 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground red pepper
In a large bowl, combine all ingredients and mix well. Store in a
resealable
plastic bag or jar. Makes 2 1/4 cups mix.
To serve: In a deep skillet, 1 1/2 inches of vegetable oil to 350
degrees. In a
medium bowl, combine mix with 1 1/2 cups buttermilk and 1 beaten egg.
Stir until
well blended. Drop mixture by spoonfuls into hot oil. Fry until
golden brown
and thoroughly cooked through. Drain on paper towels and serve.
Back
Instant Cappucino
1 c. powdered creamer
1 c. powdered chocolate milk mix
2/3 c. instant coffee
1/2 c. sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
Mix all ingredients together.
Use 1 heaping Tbls. per cup of boiling water.
Store in airtight container.
Back
INSTANT SPICED TEA
2 cups powdered orange breakfast drink
1-1/2 cups sugar
3/4 cup instant tea
2 packages unsweetened lemonade mix
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Mix the ingredients and put them into a plastic container or double
plastic bag. Label the mix “Spiced Tea. Add 2 heaping teaspoons
to 1 cup boiling water.”
Back
Instant Stuffing Mix
3-1/2 cups unseasoned bread cubes
3 tablespoons dried celery flakes
1 tablespoon dried parsley flakes
2 teaspoons dried minced onion
2 teaspoons chicken bouillon granules
1/4 teaspoon poultry seasoning
1/4 teaspoon sage
ADDITIONAL INGREDIENTS:
1 cup water
2 tablespoons butter or margarine
Place bread cubes in a jar . In a small plastic bag, combine celery
flakes,onion,bouillon,poultry seasoning,and sage;mix well Tie bag
shut and attach to jar of bread cubes. Yield: 1 gift
Instructions To attach To Jar:
To prepare stuffing: In a sauce pan over medium heat, bring water,
butter and contents of seasoning packet to a boil. Reduce heat;
cover and simmer for 10 minutes. Remove from heat; add bread cubes
and mix gently. Cover and let stand for 5 minutes. Toss with a fork
before serving. Serving suggestions: add some sauteed mushrooms
almonds and celery. Ummmmmmm.
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Layered Dried Bean Soup Mix In A Jar
DRIED BEAN MIX:
1/2 cup of each of the following:
kidney beans
split yellow peas
black beans
red lentils
small red beans
split green peas
SEASONING MIX:
1 tablespoon dried sweet pepper flakes
2 teaspoons chicken bouillon granules
2 teaspoons dried minced onion
1-1/2 teaspoons salt
1 teaspoon dried parsley flakes
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon celery seed
4 tablespoons brown sugar
For dried bean mix, layer each type of bean in a clear gift
container.You will need a 24-oz jar. For seasoning mix, combine
ingredients. Store in a resealable plastic bag. Attach to jar
and give with recipe for Seasoned Bean Soup. Yield: about 3 cups
dried bean mix and 1/4 cup seasoning mix.
Attach To Jar:
SEASONED BEAN SOUP
Dried Bean Mix ( 3 cups)
2 cans ( 14 1/2 ounces each ) stewed tomatoes
Seasoning Mix ( 1/4 cup )
1 teaspoon liquid smoke ( optional )
Rinse beans and place in large Dutch oven or stock pot. Pour 4 cups
boiling water over beans; cover and let soak overnight. Drain beans
and return to stock pot. Add 6 cups water, cover, and bring to a
boil over high heat. Reduce heat to low and simmer 1 to 1/2 hours
or until beans are almost tender. Add tomatoes and seasoning mix.
Stirring occasionally, cover and simmer 30 minutes. Uncover beans
and continue to simmer about 1 hour longer or until beans are tender
and soup thickens. Serve warm. YIELD: about 10 cups soup.
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Layered Soup Mix In A Jar Friendship Soup Mix
1/2 cup dry split peas
1/3 cup beef bouillon granules
1/4 cup pearl barley
1/2 cup dry lentils
1/4 cup dried minced onion
2 teaspoons italian seasoning
1/2 cup uncooked long grain rice
1/2 cup alphabet macaroni or other small macaroni ( can be put in a
plastic sandwich bag to make it easier for the recipient to get out
of jar )
ADDITIONAL INGREDIENTS:
1 pound ground beef
3 quarts water
1 can ( 28 ounces ) diced tomatoes, undrained
ADDITIONAL INGREDIENTS:
I pound ground beef
3 quarts water
1 can ( 28 ounces ) diced tomatoes, undrained
In a 1-1/2-pint jar, layer the first eight ingredients in the order
listed. Seal tightly. Yield: 1 batch.
Instructions to attach to jar:
Friendship Soup Mix:
To prepare soup: Carefully remove macaroni from top of jar and
set aside. In a large saucepan or Dutch oven, brown beef; drain.
Add the water, tomatoes and soup mix; bring to a boil Reduce heat;
cover and simmer for 45 minutes. Add reserved macaroni; cover and
simmer for 15 to 20 minutes or until macaroni, peas, lentils and
barley are tender. Yield: 16 servings ( 4 quarts)
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MAKE YOUR OWN CAKE MIX
6 c. flour
3 Tbsp. baking powder
1-1/2 c. Crisco
4 c. sugar
2 tsp. salt
Plain Cake:
2 c. cake mix
1 tsp. vanilla
1 egg, slightly beaten
1/2 c. milk
In large bowl combine flour, sugar, baking powder and salt. With
pastry blender, cut in shortening until mixture resembles cornmeal.
Store in airtight container in cool, dry place. Use within month if
possible. It does keep quite well if stored for a longer period of
time. This is a great alternative to packaged mixes.
Plain Cake: Stir ingredients for plain cake until well blended. Pour
into 8-inch square pan. Bake at 350 degrees for 25 to 30 minutes.
For a 9 x 13-inch pan or layer cakes, double ingredients.
Back
MASTER MIX (like Bisquick)
9 c. sifted all-purpose flour
1/3 c. baking powder
1 Tbsp. salt
2 tsp. cream of tartar
4 Tbsp. sugar
1 c. nonfat dry milk
2 c. shortening which does not require refrigeration
Sift together 3 times the flour, baking powder, salt, cream of tartar,
sugar and dry milk. Cut in shortening with pastry blender or 2 knives
until mixture looks like coarse corn meal. Store in covered container
at room temperature. Makes 13 cups mix.
Note: To measure the Master Mix, pile it lightly into cup and level
off with spatula.
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NANCY BARKER’S VERY RICH HOT CHOCOLATE MIX
8 cups dry milk
1 pound instant chocolate drink, like Swiss Miss or Nestle’s Quick
1 cup Cremora, Coffeemate, or Pream
4 heaping tablespoons powdered sugar
Mix the ingredients and put them into a plastic container or double
plastic
bag. Label the mix “Rich Hot Chocolate. Add 1/2 cup mix per cup of
boiling water.” Makes 24 cups.
Back
PALOUSE SOUP MIX
2-1/2 c. green split peas (16 oz. pkg.)
2-1/2 c. lentils (16 oz. pkg.)
2-1/2 c. pearl barley (16 oz. pkg.)
2 c. alphabet macaroni (8 oz. pkg.)—I use brown rice instead
1 c. dried onion flakes (2 3/8-oz. pkgs.)
1/2 c. celery flakes (1 3/8-oz. pkg.)
1/2 c. parsley flakes (1 1/4-oz. pkg.)
Optional:
1-1/2 t. thyme
1-1/2 t. white pepper
Mix all ingredients together. Store in a jar with a tight- fitting
lid. Stir before using. Makes 10 c. of mix.
TO COOK: Combine 1 c. of soup mix with 4 c. of water or seasoned
stock in large pan. Add 1 c. of cooked chopped meat, if desired.
Bring to a boil. Reduce heat to low and cover pan. Simmer gently
for 45 to 60 minutes, or until peas are tender. Add 1/2 t. salt if
desired.
MINESTRONE VARIATION: Combine 1 c. of soup mix with a 16-oz. can of
stewed tomatoes, 2 to 3 c. water or stock, 1 chopped carrot, 1 to 2
chopped potatoes, and 1/2 t. basil. (Optional: 1 clove minced garlic).
Bring to a boil. Reduce heat to low and cover pan. Simmer 45 to 60
minutes or until peas are tender. Add 1/2 t. salt, if desired.
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Potato Soup Mix
1-3/4 cups instant mashed potatoes
1-1/2 cups dry milk
2 Tb. instant chicken bullion
2 tsp. dried minced onion
1 tsp. dried parsley
1/4 tsp. ground white pepper
1/4 tsp. dried thyme
1/8 tsp. turmeric
1-1/2 tsp. seasoning salt
Combine all ingredients. in a bowl and mix. Makes 6 servings.
Place in 1 quart canning jars to store.
Instructions to attach to jar: To serve: place 1/2 cup mix in soup
bowl and add 1 cup boiling water. Stir until smooth.
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SPICED TEA MIX
1 (9 oz.) jar powdered orange breakfast drink mix
1 (4 oz.) jar lemon flavored ice tea mix
1-1/2 c. sugar
2 tsp. cinnamon
2 tsp. ground cloves
1 tsp. ground ginger
Mix drink mix, sugar and spices. Label and store in tightly covered
container at room temperature, no longer than 6 months.
To serve: For each serving mix 3 teaspoons spiced tea mix and 1 cup
boiling water in mix until mix is dissolved. Garnish each with a
twist of lemon or orange peel and a cinnamon stick if desired. Makes
about 5-1/4 cups mix.
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[Tweezle’s Home]
http://groups.yahoo.com/group/CookedViolets/message/899
Rice A Roni
There’s no reason to go to the market to pick up a
box of the San
Francisco Treat, as long as you have 4 simple
ingredients in your
cupboard.
1/2 cup raw spaghetti broken into 1 inch pieces
3/4 cup raw white rice
14 1/2 oz. (1 3/4 cups) any flavor broth or
bouillon
2 Tbsp. butter or margarine
In medium skillet saute’ broken spaghetti pieces
in
butter, stirring
constantly, until the spaghetti begins to brown.
Add rice, stirring until the rice is well coated
with
the butter and the
spaghetti browns a little more (sound familiar so
far?) Carefully pour
in broth. Simmer until liquid is absorbed.
Note: You can really play with this dish to liven
it
up. Make Spanish rice
by reducing the amount of chicken broth by a half
cup
and adding a can
of stewed tomatoes.You can also add garlic and
onions
to the recipe
during sauteing. Experiment!
From LazyGourmet.com
http://groups.yahoo.com/group/CookedViolets/message/897
Boston Market Meatloaf
Hamburger Helper
Olive Garden Eggplant Parmigiana
Wendy’s Chili
Jack-In-The-Box Tacos
Boston Market Meatloaf
1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10% fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder
Preheat oven to 400 degrees.
Combine the tomato sauce, barbecue sauce and sugar
in a small saucepan
over medium heat. Heat the mixture until it begins
to bubble, stirring
often, then remove it from the heat.
In a large bowl, add all but 2 tablespoons of the
tomato sauce to the
meat. Use a large wooden spoon or your hands to
work the sauce into the
meat until it is very well combined.
Combine the remaining ingredients with the ground
sirloin— flour, salt,
onion powder and ground pepper. Use the wooden
spoon or your hands to
work the spices and flour into the meat.
Load the meat into a loaf pan (preferably a
meatloaf pan with two
sections which allows the fat to drain, but if you
don’t have one of
those a regular loaf pan will work). Wrap foil
over the pan and
place it into the oven for 30 minutes.
After 30 minutes, take the meatloaf from the oven,
remove the foil and,
if you aren’t using a meatloaf pan, drain the fat.
Using a knife, slice the meatloaf all the way
through into 8 slices
while it is still in the pan. This will help to
cook the center of the
meatloaf. Pour the remaining 2 tablespoons of
sauce over the top of
the meatloaf, in a stream down the center. Don’t
spread the sauce.
Place the meatloaf back into the oven, uncovered,
for 25-30 minutes or
until it is done. Remove and allow it to cool for
a few minutes before
serving.
Serves 4.
Hamburger Helper
Brown one pound (more or less) of ground beef in a
skillet.
Stir in 2 cups pasta or 1 cup rice or 2 cups
slices potatoes (dried
is fine) and 2 cups water (use one cup if using
fresh potatoes),
1/4 cup butter or margarine, and one of the sauce
mixes below.
Cheeseburger Macaroni flavor of Hamburger Helper
Use macaroni and 1/4 cup of this mixture.
4 1/2 cups dehydrated cheese
2 2/3 Tbsp powdered milk
2 2/3 cups flour
2 tsp onion powder
Stroganoff flavor of Hamburger Helper
Use noodles or potatoes and 1/3 cup of the
following mixture. Stir in
1/4 cup sour cream just before serving. (1/4 cup
fresh or canned
mushrooms may be used instead of dried, but put
them in when you cook,
not when preparing the mix for storage)
4 cups powdered milk
4 cups flour
2 cups minced onion
1 cup beef bouillon
1/4 cup onion powder
4 cups dried mushrooms
2 Tbsp celery salt
Pizza Spins flavor of Hamburger Helper
Use wheel shaped pasta, one can tomato sauce and 2
Tbsp of Italian
seasoning or 2 Tbsp of the following mixture.
1/4 cup crushed basil
1/4 cup ground oregano
2 Tbsp garlic powder
1/2 cup parsley
Olive Garden Eggplant Parmigiana
2 Eggplants; peel; slice 1/4 circles
Flour
Oil
Seasoned salt
1 lb. jar meat-flavored Prego
1/4 cup grape jelly
14 oz. can sliced-style stewed tomatoes
1/2 lb. shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Moisten eggplant (milk) and coat lightly in flour.
Quickly brown
slices in hot oil, dusting each side generously
with seasoned salt.
When fork tender and golden brown transfer to a 9
X 13 X 2 pan.
Cover loosely with foil and bake at 375 F. about
20 to 25 minutes
or until tender.
SAUCE-Combine sauce, jelly and tomatoes that have
been broken
up with a fork. Heat on medium until hot, but do
not boil.
Spread mozzarella cheese over eggplant, then add
sauce. Top
with Parmesan cheese and return to oven for 5-10
minutes
to melt mozzarella. Serve immediately.
Wendy’s Chili
1 pound ground beef
1 - 14.5 Oz. can tomato sauce
1 - 14.5 Oz. can kidney beans (with liquid)
1 - 14.5 Oz. can pinto beans (with liquid)
1/2 cup diced onion
1/4 cup diced green chilies
1/4 cup diced celery
2 medium tomatoes, chopped
1 teaspoons cumin powder
2 tablespoons chili powder
1 teaspoon black pepper
2 teaspoons salt
1 cup water
Brown the ground beef in a skillet over medium
heat; drain off the fat.
Using a fork, crumble the cooked beef into
pea-size pieces.
In a large pot, combine the beef plus all the
remaining ingredients,
and bring to a simmer over low heat. Cook,
stirring every 15 minutes,
for 2 to 3 hours.
Makes about 12 servings.
Jack-In-The-Box Tacos
1 Pound Ground beef
1/3 cup Refried beans
1/4 tsp Salt
2 Tablespoons Chili powder
1/4 cup Ortega Taco Sauce — Mild
12 Each Soft corn tortillas
3 cups Cooking oil
6 Slices American cheese (each cut in half)
1 Head Lettuce — chopped fine
Slowly brown the beef over low heat, using a
wooden spoon to chop
and stir the meat, keeping it very fine and
smooth. When the beef is
brown drain the fat. Add the refried beans and use
the wooden spoon
to smash the whole beans into the mixture creating
a smooth texture.
Add the salt, Chili powder, and Taco Sauce to the
mixture.
Remove from the heat.
In another skillet heat 1/4 inch of oil until hot.
Test with a
small piece of tortilla - it should bubble when
dropped into the oil.
Spread 1/2 of the beef mixture on the center of
each corn tortilla.
Fold the tortillas over and press so that the beef
filling acts as an
adhesive and holds the sides together.
Drop each taco into the pan of hot oil and fry on
both sides until
crispy. When cooked, remove the tacos from the oil
and place them on a
rack or some paper towels until they are a little
cooler.
Pry open slightly and add 1/2 slice American
cheese and some lettuce.
Top with additional Taco Sauce to taste.
Insider’s Recipes For Brand Name Foods
http://groups.yahoo.com/group/GIFT-RECIPE/message/16
Christmas Marmalade
1 large lemon
1 large (20 oz.) can crushed pineapple
3 oranges
1 jar maraschino cherries, drained & cut
up
1/2 cup chopped walnuts (opt.)
6 cups sugar
1/2 cup water
Grind lemon and oranges. Add pineapple and 1/2 cup
water.
Bring to a boil and cook about 45 minutes.
Add 6 cups sugar and jar of cherries. Add nuts.
Cook until it jells, about 30 minutes.
Pour into 4 or 6-ounce sterilized jars; seal and
process
according to jar manufacturer’s directions.
Bob Dillow’s Killer Jalapenos
11 cups sliced jalapenos (this looks really nice
if you’ve got some red and some green)
3 cups chunked onions
2 cups vinegar
1 cup sugar
3 tblsp. canning salt (you can use regular salt,
but it
leaves a bit of a residue, so canning salt is
best)
Pack your clean, hot jars with the jalapenos and
onions.
Boil the vinegar, sugar and salt. Pour boiling
brine over jalapenos.
Process in hot water bath for 10 min.
Or, if you are going to eat them fast (and we
do!), just cap ‘em,
flip ‘em over for 5 minutes and you are done!
Don’t be surprised if your eyes water and you do
some sneezing.
These things are powerful!
I do these for Christmas presents every year. We
grow jalapenos,
but sometimes we need more than we grow, so I
also watch for sales.
When the jalapenos get to be 50 cents a pound,
I’ll buy 10 or 12 pounds and put ‘em up.
http://groups.yahoo.com/group/GIFT-RECIPE/message/22
http://groups.yahoo.com/group/GIFT-RECIPE/message/24
Pickled Watermelon Rind
10 cups watermelon rind
2 and 1/4 litres water
4 cups sugar
2 cups white vinegar
6 cinnamon sticks
2 tablespoons allspice
2 tablespoons cloves
Cut rind into small cubes and soak overnight in
salted water.
Next day drain and cook rind in fresh water until
tender.
Heat vinegar and sugar to boiling.
Tie spices in cheesecloth bag.
Add rind and spices to syrup and simmer 45
minutes or until transparent.
Pack into jars and cover with syrup and seal.
(I note no amount has been give for the salt )
She notes that this is
a “sweetish pickle with an interesting flavour”
Sue Flesch, Nelson, New Zealand
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