[nw_arizona_granny]

I knew you were beautiful, thank you for working on the ping list.

The heat is supposed to break here this weekend, then maybe I will be able to get a new thread up.

Thanks to all of you who do so much to make this thread work.

[nw_arizona_granny]

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Barefoot In the Kitchen » Recipes » Depression Era Recipes!
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Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 1:07pm

Chicken fricassee is a frugal favorite dish from the Depression era

BATON ROUGE, La. (AP) — If it was pretty weather, Grandma fixed fried chicken for Sunday lunch. If it was rainy, with a little nip in the air, her family would more likely sit down after church to a plate of chicken fricassee over rice.

While Grandma wasn’t French, she preferred using the fancy French name to describe this rustic chicken stew she often made for her extended family. It was a dish she knew that young and old alike enjoyed eating.

Chicken fricassee is an old French name for a kind of stew that dates back to the late Middle Ages, food historian Damon Lee Fowler says in his book, “Classical Southern Cooking: A Celebration of the Cuisine of the Old South.”

According to Fowler, “the usual explanation of the name is that it derives from frire (to fry) and casser (to break). The dishes were composed of disjointed fowl or the cracked joints of larger animals, fried, then simmered in a rich gravy ... .” Fowler described a fine fricassee recipe from an early American household notebook from the mid-1700s that called for using chicken, rabbit or duck.

Chicken fricassee became popular with frugal Southern cooks during the Depression because it stretched a single chicken to serve a family of four to six. Further, if the chicken happened to be a little tough, it didn’t matter because the long simmering process made the meat fork-tender.

As the chicken cooked, it developed a rich brown gravy flavored by the chicken bone marrow that leached out into the bubbling stew. It is the taste of the full-bodied gravy that distinguishes chicken fricassee, and in more recent years, the dish has become more commonly known as chicken and brown gravy or stewed chicken.

Though I say chicken fricassee may be more commonly known by another name today, actually it may be a dish totally unfamiliar to young people. Gravy-based recipes aren’t fashionable in our health-conscious cookbooks and kitchens, and when a host recently served chicken fricassee to a group of young people, they said they had never heard of the dish nor tasted it before then.

After the meal, all the cooks in the group wanted the recipe.

Chicken fricassee was traditionally prepared from a stewing hen that would be floured and fried in butter to achieve the brown color desired for the gravy.

The recipe tester for this dish, my husband, had tasted the traditional fricassee many times because both his mother and grandmother made the dish often when he was growing up. He decided to try substituting a few easier-to-use and perhaps more healthful ingredients in the preparation to discover if the rich taste of the old classic could still be reproduced.
We liked the outcome and pass along his adapted recipe, as well as a traditional one from “Talk About Good!” published by the Junior League of Lafayette.

This Advocate-tested recipe was adapted by David Simmons from a chicken fricassee recipe attributed to Mamman, which was included in a recipe box collection sold in the 1960s at Asphodel Plantation.

Chicken Fricassee
4 chicken thighs
4 chicken drumsticks
2 chicken breast halves
Salt and black pepper to season chicken
½ to ¾ cup olive oil
½ cup all-purpose flour
3 cups chopped onions
5 cloves garlic, finely minced
¾ cup chopped celery, also include celery leaves if possible
4 to 5 cups water
1 teaspoon dried thyme leaves, crumbled
1/8 teaspoon red pepper
1 teaspoon salt
½ cup red wine
1½ bunches of green onions, chopped, including tops, reserve
1 tablespoon chopped green onion tops for garnish
½ cup plus 2 tablespoons chopped fresh parsley, divided
Cooked brown or white rice for 6
Liberally salt and pepper chicken pieces.

Heat olive oil on medium-high in a large Dutch oven-type pot or two heavy skillets if you don’t have one big enough pot. It’s important when browning the chicken not to crowd the chicken pieces. You have to have plenty of room for the chicken to sear and brown on all sides and not steam cook in this step. Go for a dark golden brown crust on the skin.

Remove the browned chicken from the hot oil and add in the flour and stir to make a medium-brown roux. Next, stir the onions (not the green ones), garlic and celery into the roux and cook until everything is softened and caramelized with a nice covering of roux.

Return chicken to the pot with the roux and vegetables and pour in 4 to 5 cups water. Add seasonings, the thyme, red pepper and salt. Stir everything until the gravy is starting to thicken. Reduce heat to low and stir in red wine.

Simmer, covered, for about 2½ hours. Check occasionally to make sure the gravy is developing. Add more liquid if needed, but it shouldn’t be necessary.

Stir in almost all the chopped green onions and ½ cup of the chopped parsley and simmer covered for an additional 30 minutes.
Check for seasoning. Serve over cooked rice. Garnish each serving with a sprinkle of chopped green onion and chopped parsley.
Makes 6 servings.

Testing note: David Simmons said when he put the first pieces of chicken into the hot olive oil to brown, the hot oil popped and spattered onto his arm. “In an instant I flashed back to when I was 14 and making this with mama for the first time. It’s a dish that invokes fond memories,” he added.

“When we served chicken fricassee, we always served lots of rice and gravy, the chicken wasn’t as important to the dish as the gravy. You could probably prep the dish in a Dutch oven or cast-iron skillet and then simmer the gravy in a slow cooker so you don’t have to keep watch while it cooks down. I like a little red pepper bite to my gravy so you may prefer omitting the red pepper if you like a milder gravy.”

Chicken Fricassee
1 large chicken, cut up
All-purpose flour
1 cup cooking oil
2 large onions, chopped
1½ quarts water
Salt and pepper, to taste
1 tablespoon chopped parsley
1 tablespoon chopped green onion tops
Cooked rice

Dredge chicken in flour and brown in hot oil. Remove chicken and brown onions in oil.

Return chicken to pot and add about 1½ quarts water and seasoning. Cover and cook until chicken is tender, stirring to be sure it does not stick. The gravy should be thick. Ten minutes before serving, add 1 tablespoon each of chopped parsley and chopped onion tops. Serve over cooked rice.

Makes 4 to 6 servings.

(Recipe adapted from “Talk About Good!” published by The Junior League of Lafayette)
(Tommy C. Simmons is food editor of The Advocate, Baton Rouge, La.)

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 1:14pm

Depression Era Rice Pudding Recipe

Grease a glass 9” x 13” Pyrex dish with solid shortening.

Preheat oven to 300F.

½ cup long grain white rice
½ cup sugar
1 can evaporated milk, diluted to make one qt [must use evaporated milk]
1 cup raisins
1 teaspoon vanilla extract
¼ teaspoon salt
Cinnamon to taste

Place all ingredients except cinnamon in pan. Generously sprinkle top with cinnamon . At least once during the baking, stir cinnamon crust into the rice and sprinkle top again with cinnamon. Let bake until rice is tender, or approximately 1 ½ hours. Let cool and serve either warm or cold.

Enjoy! :)

[nw_arizona_granny]

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Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 2:28pm

Recipes made during the Depression!

MEATS

Boiled Finnan Haddie

2 pounds finnan haddie
butter
parsley
lemon juice

Free fish from bones if necessary. Soak in tepid water one hour, to freshen. Drain. Add fresh water, put on fire and bring to boil. Drain. Place in broiler on a well greased rack. Have broiler hot, then reduce the heat. Baste frequently. with melted butter. Cook about 30 minutes, depending upon the thickness of haddie. Turn during cooking. Serve on a hot platter with butter in which was used in basting. Add more if necessary. Sprinkle with finely chopped parsley. Pass lemon juice.

Meatless Loaf

1 cup rice
1 cup peanuts crushed
1 cup cottage cheese
1 egg
1 tablespoon oil
1 teaspoon salt

Combine all the ingredients together. bake in a loaf pan for 30 minutes or until loaf is good and set.

Stuffed Turbans of Fish

6 long fish fillets
2 slices bacon
1/8 teaspoon pepper
1 teaspoon salt
2/3 cup white bread crumbs
2/3 cup corn meal crumbs
1/3 cup hot milk

Minced bacon and fry until delicate brown. Add salt, pepper, crumbs, milk, and stir until well mixed. Fit fillets into greased muffin rings and arrange in a greased pan. Sprinkle with salt. Fill centers with stuffing, cover with greased paper and bake in moderate oven, 350/o for 20 minutes. Dot with bits of butter and continue baking until delicately browned. This recipe was intended to be used for the inexpensive frozen fish fillets that are frequently offered for sale.

Swiss Loaf

2 lbs. round steak, ground
1 cup bread crumbs, moisten with milk
2 eggs
1 onion
1 mango, chopped fine
1 quart tomatoes

Mix all ingredients together. Shape into a loaf. Bake slowly in Medium hot oven for 2 hours

Baby Porcupines

1 pound ground round steak
1 cup bread crumbs
1 egg
4 tablespoons chopped onions
2 tablespoons chopped green peppers
1 teaspoon salt
1/8 teaspoon pepper
3/4 cup raw rice
1 cup tomato soup or tomato puree
2 cups water

Mix all but last 3 ingredients. Shape into small balls and roll in the uncooked rice, Heat tomato soup and water in heavy pan with a tight fitting cover. {Dutch oven is the best} for this. Place balls in the tomato mixture cover and cook slowly 45 minutes or until meat is tender and the rice is done.

Flapper Jacks with Meat filling

2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking powder
2 cups milk
1 egg beaten
2 Tablespoons melted butter
1/2cup grated cheese
shortening

Mix, sift dry ingredients. Add milk, egg, butter. Mix well. Melt enough shortening in skillet to cover the bottom Make 6 thin pancakes about 5 inches across. brown on both sides. Put meat filling in the center of each, and wrap into rolls. Sprinkle with cheese, put in hot oven 400 degrees F; just until cheese melts

Meat filling

3 tablespoons shortening
1 tablespoon flour
1 cup milk or stock
1 1/2 cups chopped veal or chicken
1/2 cup diced celery
1/2 teaspoon salt, .
1/4 teaspoon paprika

Blend shortening with flour and add milk. Stir to keep smooth. Add meat, and celery and cook slowly until celery is tender.Add salt and paprika.

Veal Balls with Lemon Gravy

1 pound of ground veal
2 slices bread, moistened with milk
2 eggs
some salt and pepper
small soup bone
2 bay leaves
1 small onion
1/2 lemon sliced

Cover soup bone with plenty water, add bay leaves,onion, and boil for 2 hours. Prepare veal, moistened bread, eggs,salt and pepper. Make into balls. Add these to soup and cook for 1 hour. Thicken the gravy with flour and add slices of lemon. Serve the balls covered with gravy and garnish with parsley.

Braised Tongue This one sounds a little grose... :P I’m sure they enjoyed it though... :)

1 fresh beef tongue
1 carrot
1 onion
1 potato
1 turnip
2 tablespoons flour
Sprig of parsley
2 bay leaves
1 tablespoon worchestershire sauce
2 tablespoons butter
Stalk of celery
1 quart of stock or water in which tongue was boiled
salt and pepper

Boil tongue 2 hours, Then take out and skin the tongue Place butter in baking pan, brown, add flour, mix well, add stock then add the vegetables, which should be chopped rather fine, Then all other ingredients. Stir until it boils, Then place tongue in the pan, cover and bake 2 hours basting often. If necessary add more water. When done pour gravy around the tongue and serve.

Enjoy! :)

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 2:42pm

Recipes handed down, made during the Depression.

BREADS

Mother always made delicious home made noodles and dumplings.

Mother’s Dumpling Recipe

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 to 1 cup milk
2 quarts broth or more

Sift flour, salt, and baking powder together. Add shortening, then milk until thick batter is obtained. Drop by teaspoonfuls in boiling broth cover and cook covered 10 minutes. {Broth should be boiling slow all the time while cooking} do not lift the lid while cooking.

Mother’s Home Made Noodles

1 cup, plus 1 rounded tablespoon flour
2 tablespoons milk
1 egg, plus 1 yoke
1/2 teaspoon salt
Broth from, chicken or other

On a bread board or in a large bowl, make a mound of the flour with a hollow in the middle. Beat milk, eggs, and salt together with a fork. Place in the hollow spot. Mix together from the outside in toward the center until you have a stiff dough. Let set for 5 minutes or so, no longer than 10 minutes, then roll out in two batches, as thin as you can. Keep flouring the dough as needed to keep dough from sticking to rolling pin. Roll up very tightly. Slice the rolled dough into thin strips. Separate at once and hang over a broomstick, or spread out on a table. Let dry 2 hours. Ten minutes before serving, drop into gently boiling broth, stirring constantly so that the noodles do not stick together. Noodles will be ready to serve when no longer doughy the clinging flour on the noodles will thicken the broth.

Poor Man’s Bread

1 cup flour
1 teaspoon baking powder
Water

Stir in enough water to make a batter and pour into greased skillet.{ use a cast iron skillet. Fry until brown on each side like a pancake. Taste great with homemade butter and jam.

Hominy Corn Bread

1 cup hominy
1 tablespoon shortening, melted
2 eggs, beaten
1 cup milk
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon baking powder

Combine hominy, shortening, eggs, and milk. Add cornmeal, salt and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desired. Pour into large well oiled pan and bake at 425/o for 35 minutes or until a deep golden brown.

Quick, Muffins

1/2 cups of flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons sugar
1 egg
1/2 cup milk
1/4 cup of butter or butter substitute

Mix into a bowl the flour, and baking powder, salt, sugar and egg. Add milk, pour gradually into the bowl with other ingredients, beating with a fork as it is added. When the mixture is smooth, add butter or butter substitute melted. Beat until the dough is smooth and creamy; this takes but a moment. Grease the tins and only fill them half with the batter.Place in hot oven 400 degrees F. Bake 25 Min.

Home Made Rolls

3 cups scalded milk
4 tablespoons butter
3 tablespoons sugar
1 teaspoons salt
8 cups sifted flour
1 cake yeast foam dissolved in
1/4 cup lukewarm water

Pour scalded milk over sugar, salt and butter. When lukewarm beat in 4 cups flour. Mix well and add the dissolved yeast foam. Cover closely and let rise in a warm place. When light add enough flour to knead. {4 cups.} Cover, let rise until light. Roll out to 1/2 inch thickness. Shape with biscuit cutter. Brush each piece with melted butter, crease through the center, fold over and press the edges together. Place in buttered pan 1 inch apart, and let rise until very light. Then bake in a brisk oven 15 minutes. { I used 400/o oven to bake them. }

Sweet milk Doughnuts

2 tablespoons fat
1 cup sugar
1 egg
1 cup sweet milk
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon or nutmeg
3 to 4 cups of flour { just enough to make a soft dough }

Cream fat,add sugar, add milk and well beaten egg. Add 3 cups flour mixed and sifted with dry ingredients, then enough more flour to make dough just stiff enough to roll. With knife, toss about1/3 of dough onto a floured board, knead slightly to make smooth. Roll to thickness of about 1/4 inch. Use flour spatula freely to prevent dough from sticking to board. Cut with floured doughnut cutter. Fry in deep fat about 2 minutes. They should come quickly to the top. Brown on one side, turn and brown on the other side. Turn but once. Drain over fat and then on absorbent paper. When partly cool, or just before serving, sprinkle with powder sugar, or frost with favorite frosting.

Dried Fruit and Soda Bread

3 cups all-purpose flour
6 ounces or 1 1/3 cups dried mixed fruit bits chopped
1 cup quick-cooking oats
1/3cup sugar
2 teaspoons baking soda
1 teaspoon salt
1 egg beaten
1/4 cup unsalted butter or margarine, melted
1 1/3 cups buttermilk

Combine flour, fruit, oats, sugar, baking soda and salt in a large bowl. Make well in the center, in a small bowl, beat together egg, butter, and buttermilk. Add to well and stir just until dry ingredients are moistened. Do not over stir. Mixture should be lumpy. Turn dough into greased 2-quart oval baking dish. Bake 400/o in oven for 30 minutes or until golden brown and the loaf sounds hollow when tapped with finger. Serve immediately or cool completely. Store at room temperature in a tightly sealed container until ready to serve. Can be stored up to 1 week.

Enjoy! :)

[nw_arizona_granny]

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Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 2:52pm

COOKIES

Hermits

2 cups sugar
2 eggs, unbeaten
2 teaspoons baking powder
1 cup sweet milk
flour to thicken sufficiently to drop from spoon
1 cup raisins
1 cup pecans
1 cup butter
1 teaspoon cinnamon
1 teaspoon nutmeg

Mix the sugar, butter,eggs together. add the spices, cinnamon, nutmeg. Then add the baking powder, raisins and the milk. Mix just enough flour so that the dough will drop off the end of spoon. Add the nuts last. Drop dough off the end of spoon onto a greased cookie sheet, bake in a moderate oven at 350/o until cookies are golden brown. 8 to 10 minutes.

Rocks

1 cup butter
1 1/2 cup sugar
3 eggs
1 teaspoon soda, dissolved in 3 tablespoons water
3 cups flour
1 teaspoon cinnamon
3/4 pound dates, stoned and cut in 3 pieces each
1 1/2 pounds english walnuts, cut into 4 pieces each

Mix, then drop by spoon and bake, make small rocks by dropping just a small amount of dough from the tip of the spoon. Bake in hot oven, until done.

Ginger Ice Box Cookies

1 cup brown sugar 1/2 cup shortening
3 eggs, beat well
1/2 teaspoon salt
1/4 teaspoon cinnamon
3 teaspoons ginger
1 teaspoon soda
1/2 cup molasses
4 1/2 cup flour
1 cup nut meats

Cream sugar and shortening. Add well beaten eggs, then the molasses. Sift all dry ingredients and add to the first mixture. Add nut meats. Form into rolls and place in refrigerator to chill. {over night is best Cut into thin slices with sharp knife and bake in a moderate oven, 375/o for 12 to 15 minutes.

Fruit Cookies

3 eggs
3 tablespoons cold water
2 cups sugar
1 teaspoon soda
3 cups butter
1 cup raisins

Add to this recipe figs, nutmeg, allspice, and cinnamon to your taste. Add enough flour to make a stiff dough. Bake in moderate oven until done.

Scottish Francies

1 egg
1/2 cup sugar
1/2 tablespoon melted butter
1/3 teaspoon salt
1/4 teaspoon vanilla
1 cup rolled oats

Beat egg until light; add gradually sugar. Then add remaining ingredients. Drop from tip of spoon on to a thoroughly buttered inverted pan. Spread with knife dipped in cold water, into circular shapes. Bake in slow oven 12 minutes.

Molasses Cookies

2 cups rolled oats ground fine
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sugar
1 1/2tablespoons melted shortening
1/4 cup molasses
1/4 cup milk

Mix the dry ingredients, add shortening, molasses and milk. Mix thoroughly. Flour a board with a little of the ground rolled oats. Roll out in a thin sheet and cut with a cookie cutter. Bake in a moderate oven, 350/o, for about 12 minutes.

Oatmeal Rocks

1 cup butter or fat
1 cup sugar
2 beaten eggs
2 cups flour
2 cups oatmeal
1/4 cup sweet milk
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 cup chopped raisins or dates
1 cup chopped hickory nuts or walnuts

Cream butter and sugar and add eggs. Mix the rest of the dry ingredients, and sprinkle over the raisins and nuts meats. Combine the mixtures, adding only enough milk to make a stiff dough. Drop on a buttered tin an inch apart. Bake in a moderately hot oven 350/o.

Chocolate Crullers

1 cup sugar
1 tablespoon of melted butter
1 level teaspoon of salt
1 level teaspoon of cinnamon
2 tablespoons melted chocolate
2 eggs, well beaten
Then add
1 cup of sweet milk
2 teaspoons of baking powder
3 cups flour, and more flour to roll soft. fry in hot lard

Fruit Loaf Candy

1 pound light brown sugar
1 pound pulverized sugar
1 pint sweet cream
1 teaspoon cream of tartar, dissolved in little warm water
1/4 pound candied cherries, cut into small pieces
1/4 pound candied pineapple, cut into small pieces

Mix very thoroughly, then boil until a firm, soft ball will form in water. Let stand a few minutes, then stir with a spoon, then knead on a board until creamy. Just before done add the candied cherries and pineapple. Mound mixture into three loaves.

Cleveland’ Choice Candy

4 cups brown sugar
1 cake chocolate
1 cup cream

Boil cream and sugar until it will form a soft ball when dropped in cold water. Remove from fire and beat until stiff enough to shape. Form into small balls or oblong pieces, and set aside to harden. Melt 1 cake of “dot” chocolate, or unsweetened chocolate if preferred, over hot water in double boiler. When cool enough about 80/o, dip one piece at a time and place on waxed paper. If chocolate is to hot the candies will have a spreading base.

Divinity Fudge

2 2/3 cups sugar
2/3 cup white corn syrup
2/3 cup cold water
2 egg whites
1 teaspoon vanilla
1 cup nuts
1 teaspoon rumford baking powder

Stir well together the sugar, corn syrup and water; allow to boil without stirring until it forms a hard ball in cold water, pour this over the stiffly-beaten egg whites, beating constantly. Cool, add vanilla, nuts and baking powder.Beat until cool and thick enough to set. Pour onto a buttered platter and cut when cool.

Candied Orange Peel

4 oranges, peeled
2 cups water
2 cups sugar
8 drops oil of peppermint
1/2 cup cinnamon candies

Cut orange peel into thin strips with scissors. Put in a saucepan, cover with cold water and let come to a boil. Drain, cover again with cold water and bring to a boil again. Drain; Add sugar and water. Bring to a boil; Add cinnamon candies, continue to cook slowly until all but one tablespoon of syrup has boiled away. Dredge in sugar.

Peppermint Taffy

1 can karo syrup [white]
1 tablespoon butter
2 cups sugar

Cook until it hardens or threads; add one-half teaspoon essence of peppermint. Pull until white

English Butter Toffee

1 cup blanched almonds, chopped
1 cup butter
1 cup brown sugar, fimly packed
2 candy bars sweet chocolate [5 cent ones)

Sprinkle 1/2 cup almonds over buttered platter. Place butter in heavy skillet, add sugar, and mix thoroughly. bring to boil and continue boiling 8-10 minutes, stirring constantly. Pour over almonds in buttered platter in thin sheet. When set but still warm, arrange pieces of chocolate bars over mixture. As chocolate melts, spread over candy with spatula and sprinkle surface with remaining almonds. Cool and break into pieces.

Maple Fudge

5 cups light brown sugar
1 cup milk
1 tablespoon butter
1 pound nuts, chopped
1 tablespoon vanilla

Boil all together, stirring all the time, until you can roll out in soft balls when dropped in cold water. Before taking off the stove, add nuts and the vanilla, stir these into the mixture so that the nuts are all blended in real good. Then pour into a buttered pan as for fudge and let cool, then cut into squares.

Cream Fudge

1 cup white sugar
1 cup brown sugar
1/2 cup milk
2 tablespoons corn syrup
2 teaspoons butter
speck salt
4 drops flavoring

Cook sugar, milk, and syrup together until it will form soft ball when dropped in cold water. Remove from fire and let cool until it begins to thicken. Add flavoring. Beat until creamy. { Nuts, figs, coconut or candied cherries may be chopped and added to fudge while beating if desired.

[nw_arizona_granny]

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Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 3:04pm

CASSAROLES

Here are some of the Casserole Recipes made during the depression years.

POOR Man’s Casserole

1 small head of cabbage
2 large potatoes
1 large onion, diced
1 1/2 pounds of hamburger
1 teaspoon cumin
1/2 stick butter or margarine
1/2 teaspoon salt, more or less. depending on taste
pepper to taste
dash of paprika

Cut cabbage into cubes, salt and pepper to taste and cook until well done. Drain. Peel and quarter potatoes. Salt and cook until well done. Drain and mash potatoes with butter but make sure the mash potatoes are on the dry side. Place hamburger in large skillet, add onion and cook until well done. Drain off all the fat. Stir in the cumin. Line baking dish at least 3” inch deep with cabbage. Place meat mixture on top of cabbage. Cover the top with the mash potatoes, sprinkle with paprika. Bake for 25 minutes at 350/o. makes 4 large servings. In the casserole you had your whole meal. Meat potatoes and your vegetable.

Lima Beans en Casserole

1 1/2 cups lima beans, fresh, dried or canned,
1/4 pound bacon
1 cup milk
2 medium sized onions
salt and pepper
1/4 green pepper
flour

Cook beans until tender. Sear bacon in hot frying pan, then remove from pan and add onions and sliced green peppers. Cook these until tender. In greased casserole place layer of lima beans. Sprinkle onions and small pieces of bacon, salt and pepper to taste and a little flour over the surface of beans. Repeat until all material is used. Add milk and bake in oven, 400/o for 30 minutes. just before removing from the oven increase the heat 2minutes. Just to brown. If already brow omit this extra 2 minutes.

Beef Casserole

1 cup rice
1 quart canned tomatoes
2 teaspoons salt
1 teaspoon sugar
little pepper
1 small onion
1 pound ground beef

Wash rice thoroughly. Add tomatoes, add seasonings, half the salt and pepper and all the sugar. Let stand for about 2 hours, then add ground beef seasoned with remaining salt, pepper, and the minced onion. Mix all well. Pour into casserole, cover and bake in a moderate oven for about 1 hour, then uncover and continue to bake for 30 minutes. If tomatoes are a solid pack, it may be necessary to add just a little water to the mixture. Serves 4

Casserole of Vegetables with Ham

1 pound cabbage
2 cups carrots, cubed
2 cups turnips, diced
1 quart tomatoes
3 onions, sliced
bit of bay leaf
1 cup celery, diced or 1 teaspoon celery seed
end of ham
3/4 cup uncoated or polished rice
6 cloves
6 peppercorns

Quarter the cabbage and place in a deep casserole dish or pan. Add other vegetables alternately with the rice. Put the ham {from which the skin has been removed} in the middle, together with the spices, tied in a small piece of clean muslin cloth. Cover with boiling water and cook very gently for 3 hours in a slow oven at 275 degrees F..

Hot Dog Casserole

1 large green pepper, cut into long slivers
1 large onion, cut in half, then in long slivers
1 clove garlic, chopped
2 tablespoons bacon fat
4 medium potatoes, peeled and cut into 2” inch pieces
8 hot dogs, cut into 1/2 inch pieces
8 ounces tomato sauce
1/2 cup water
dash cinnamon
salt and pepper to taste
1/2 teaspoon brown sugar

Preheat the oven at 350/o. In a large frying pan, place green pepper, onion, and garlic in bacon drippings.Saute until slightly tender but not soft. Set the pan aside. Place potatoes in a large saucepan filled with salted water. Cook the potatoes at a slow boil for 10 minutes. Drain and set aside. To prepare sauce, put tomato sauce, water, brown sugar and cinnamon in a large bowl. Add salt and pepper to taste, mix well. Add the sauteed vegetables, potatoes and hot dogs to the sauce. Mix well. Place the mixture into a greased 2 quart casserole dish or pan. Cover the dish and bake for about 45 to 50 minutes. Allow the dish to set for a few minutes before serving.

Scalloped Corn

1 can corn
3 eggs
3 tablespoons butter
2 cups sweet milk
1/2 cup soda cracker crumbs
1 tablespoon sugar
1 teaspoon salt

Beat eggs separately, put 1 teaspoon of butter in baking dish and 2 tablespoons butter melted butter into cracker crumbs. Add yokes of eggs, milk, salt and sugar to corn, fold in whites of eggs. Bake in casserole dish for fifty minutes in moderate oven.

Stuffed Cabbage

1 medium head cabbage
2 ounces pork, chopped fine
2 ounce veal
2 tablespoons butter
2 egg yokes
1 teaspoon salt
1 teaspoon parsley
1 teaspoon onion
1 cup crumbs
1 pimento

Parboil cabbage, drain and let cool. Open leaves and scoop out center of cabbage, save the center and chopped it fine, add bread crumbs, moistened with butter, add meat, seasoning and the cabbage that has been chopped fine. Mix these all together. Stuff into the cavity of the cabbage. fold the leaves back over, and tie with a string to hold. Bake in moderate oven for about 3 hours.

Spanish Rice

6 slices chopped bacon
1/4 cup chopped onion
1/4 cup chopped green peppers
2 cans canned tomatoes
3 cups cooked rice
1 cup uncooked rice { makes about 3 cups of cooked rice }
1 teaspoon salt
1/8 teaspoon pepper

Fry bacon until crisp, remove bacon, then cook onion and green peppers until the onion turns a yellow color. Add all remaining ingredients to the bacon and onion mixture. Bake in greased casserole dish, at 350/o for 30 minutes. If desired sprinkle grated american cheese over the top before baking This recipe will serve 8.

Enjoy! :)

[nw_arizona_granny]

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Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 3:14pm

These are recipes fixed during the depression!

Wilted lettuce

1 large bowl of fresh clean garden picked lettuce pieces
8 slices of bacon fried and crumbled. {more if you like}
1 small onion diced small
3 tablespoons vinegar
2 tablespoons water
2 teaspoons sugar

Break lettuces into a large bowl and salt and pepper. Add remaining ingredients to bacon fat in frying pan. {use not more than 4 tablespoons of the bacon fat} Bring this to a boil stirring constantly, pour over the lettuce, toss lightly with salad fork and spoon until the lettuce is wilted.

Layer Cake Salad

Tomato Layer

2 tablespoons gelatin
3 cups tomato juice
2 teaspoons lemon juice
1 teaspoon sugar
1 teaspoon onion juice
1 teaspoon worchestershire sauce
1 teaspoon salt
few grains pepper

Cucumber Layer

1 package lemon flavored gelatin
1 teaspoon salt
1 tablespoon vinegar
3 tablespoons green peppers, chopped fine
5 tablespoons cucumbers, chopped fine

Soak plain gelatin in 1/4 cup tomato juice. Scald 3/4 cup tomato juice and add to gelatin, stir until dissolved. Add remaining tomato juice and other ingredients in the tomato LAYER group. Pour 1 1/2 cups into round or oblong loaf pan which has first been rinsed in cold water; allow to set. Prepare lemon flavored gelatin according to directions on package. Add salt and vinegar. Chill in refrigerator until mixture begins to stiffen. Add the chopped peppers and cucumbers. Pour this mixture on top of tomato gelatin in mold; allow this layer to set. When this mixture is firm enough to hold another layer, pour remaining tomato juice mixture over it. Place again in the refrigerator until very firm. When ready to serve unmold “layer Cake” on serving tray or platter, “Frost” with mayonnaise and decorate with sliced stuffed olives. Surround with chicory or other salad greens.

........................................................................................

Cottage Cheese Salad

1 package lime jello
1 3/4 cup boiling water
pinch salt
2 teaspoons vinegar
1/2 cup mayonnaise
1 cup cottage cheese
1 small onion, chopped fine

let set until beginning to gel in refrigerator. Then remove and whip the mix Add 1/2 cup mayonnaise, 1 small onion chopped fine and 1 cup cottage cheese. return to a mold and place in the refrigerator covered until firm and ready to serve.

Vegetable Aspic Salad

1 box knoz’s gelatine soaked in a little cold water
1/2 pint boiling water
1/2 pint iced water
1/2 cup sugar
1 cup vinegar
1 small can pimentos
3 green peppers
2 bunches celery, all chopped fine
2 cups cabbage, cut fine with slaw cutter

Mix all the above ingredients together, and pour into mold. Cover and place in refrigerator

Waldorf Salad

2 cups apples diced
3 tablespoons lemon juice
1 cup diced celery
1 cup diced oranges
1/4 cup sliced dates
2/3 cup chopped nuts
1/4 teaspoon salt
1/4 cup sugar
mayonnaise dressing

Marinate apples in lemon juice. Add celery, oranges, dates, nuts, salt, and sugar. moisten with mayonnaise. Mix lightly with 2 forks, serve on lettuce leaf. for individual salads, by each plate.

Depression Salad

1 can yellow hominy, drained
1 can black eyed peas, drained
1 green pepper, chopped
1 tomato, chopped
1 small onion, chopped
2 ribs celery, diced
1/4 cup cooking oil, optional
1/4 cup vinegar
salt and pepper to taste

Mix all the above ingredients together and serve hot or cold.

Pineapple Salad

6 slices pineapple, cut in dices
3 tablespoons pimento, cut fine
2 cups marshmallows, cut in small pieces
1 cup pecans, chopped, but not to fine.
2 tablespoons sugar
1/8 teaspoon dry mustard
1/4 teaspoon salt
1 cup whipped cream
1 tablespoon lemon juice

Mix pineapple and pimentos thoroughly together and let stand several hours, then just before serving, mix nuts, marshmallows, and cream

Perfection Salad

2 tablespoons gelatin
1/2 cup cold water
1/2 cup mild vinegar
1 1/2 tablespoons lemon juice
1 teaspoon worcestershire sauce
1 cup boiling water
1 cup ginger ale
1/2 cup sugar
1 teaspoon salt
1 cup finely shredded cabbage
2 cups celery, cut in small pieces
2 pimientos or 1/4 cup red or green peppers, cut in small pieces

Soak gelatin in cold water, add boiling water, then vinegar, ginger ale, lemon juice and salt. Strain and when mixture starts to thicken, add remaining ingredients. Turn into a lightly greased mold and chill. Serve on lettuce and garnish with mayonnaise.

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 3:34pm

Interesting Article! :)

http://www.billingsgazette.com/index.php..../citylights.inc

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:09pm

PASTAS

Savory Spaghetti

1/2 pound spaghetti
1 can #2 size tomatoes
2 teaspoons flour
1/2 green peppers
2 onions
3 slice bacon, cubed
1/2 teaspoon rumford baking powder
4 stalks celery, diced
1/4 pound cheese

Make sauce of the juice of the tomatoes, strained and seasoned. Chop onions and cook in the fat obtained from frying the bacon. Add bacon cubes, 2 teaspoons flour and blend. Add tomato juice and baking powder. combine with green peppers, celery, and cheese. Add spaghetti, previously cooked. Combine thoroughly and cook in casserole one and half hours

Philippine Goulash

2 cans red kidney beans
1/2 pound bacon, sliced
1 quart canned tomatoes
1 teaspoon rumford baking powder
1/4 pound cheese
salt and pepper to taste

Cook the bacon crispy, then lift it from the pan. Add the kidney beans to the bacon fat. Then tomatoes to which the baking powder has been added. Stir all together. Season to taste with the salt and pepper. Place this in a dish . Cover closely, set in moderate oven and cook slowly for about 1 hour. Then remove the cover and sprinkle cheese which has been grated, arrange the bacon strips over all and cook for 10 minutes longer.

Pork and Noodles

2 cups egg noodles, uncooked
1 1/2 pounds of ground pork
2 onions, chopped
1 large can tomato soup, 16oz.
1 1/3 cups water
1/2 pound cheese
2 teaspoon salt
1/4 teaspoon pepper

Cook the noodles in boiling salted water. Drain. Rinse. Cook meat and onions together until brown and cooked well. Add the tomato soup, water, cheese which has been grated, salt and the pepper. Pour into a casserole dish in a moderately hot oven, or place in a heavy skillet and cook slow on top of stove. about 45 minutes or until ingredients have cooked together well.

Fried Macaroni and cheese

1 pound macaroni
3 to 4 cups water
1/2 teaspoon salt
1/4 pound margarine or butter
3 eggs
1 1/2 cups cheddar cheese, shredded

Cook macaroni in water and the salt until tender. Drain. In a large skillet, heat the butter or margarine, pour the well drained macaroni into the skillet. Beat the eggs as for scrambled, pour this over the macaroni. Fry on medium heat. Add the shredded cheese over the top and cook until the eggs, macaroni, and cheese are all blended and a golden brown on both sides.

Noodles Western Style

3 ounces noodles, { about 2 1/4 } cup
1/2 small green pepper
1 1/2 tablespoons bacon fat or meat drippings
1 1/2 tablespoons flour
2 cups cooked or canned tomatoes
1 tablespoon minced parsley
1 cup chipped corned beef, spiced ham, or dried beef
1/4 teaspoon salt
little pepper

Cook noodles 10 minutes in boiling salted water. Drain. Cook green peppers in fat in large frying pan until tender. Blend in flour and other ingredients. Simmer 5 minutes to thicken. { 2 1/2 cups raw tomatoes, cut in pieces, may be used instead of 2 cups of cooked ones.} Add noodles and simmer 10 to 15 minutes longer.

Macaroni Papoose

1 package macaroni { broken in 1/4-inch lengths }
1/3 cup milk
grated cheese
small amount horseradish
thin slices raw smoked ham

Cook macaroni until tender, spread slices of ham with macaroni, horseradish and cheese. Roll slices and skewer or tie together. Place in shallow baking dish with milk. Bake in moderate oven for 35 minutes. Serve hot with dish of crushed pineapple to sprinkle over each “pappose” as desired. Bake at 350/o. { If I remember right when Mother made these, she drained the water off the macaroni after cooking it, however the recipe does not say to drain.}
Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:17pm

DESERTS

Out of five hundred recipes sent to the late Queen Victoria, This one she choose and it was awarded a prize.

Plum Pudding

1 pound raisins
1 pound suet, chopped fine
1 pound stale bread crumbs
1/4 pound sugar
1 lemon, grated rind and juice
1/4 pound flour
1 pound currants, washed and dried
1/2 nutmeg, grated
5 eggs
1/2 pint milk
1/2 pound minced citron and lemon peel

Mix all the ingredients together, beat the eggs and add them to the milk, then pour them over the dry ingredients and thoroughly mix. Pack into greased pudding moulds and steam 6 hours at the time of making and steam again 2 hours when wanted to use. Serve with either brandy or nutmeg sauce. This mixture will make about 6 pounds.

Snow Ice Cream

2 eggs beaten
6 tablespoons sugar
1 1/2 cups half and half
1 1/2 teaspoons vanilla

In a large bowl, add sugar to the beaten eggs, and mix real good until all are blended well. Add half and half, and the vanilla. Cook over low heat, stirring constantly until slightly thickened. Chill. Then put on your boots grab a large roaster pan and large spoon and fill pan with clean fresh snow. As soon as you get in, start mixing the snow to the cooled mixture until it is thick, then enjoy

Mash Potato Cake

4 eggs
1 scant cup of butter
2 cups sugar
1 cup mashed potatoes
1/2 cup milk
1/2 cup cocoa
1 cup chopped nuts
1 tablespoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
2 teaspoons baking powder
1 teaspoon vanilla
2 1/2 cups flour

Mix together eggs, butter, sugar until creamy. Add the mashed potatoes, blend well. Sift the flour once add the baking powder sift again, then add the cocoa, cinnamon, nutmeg, cloves, to the flour, add alternately the flour mixture and milk to the first 4 ingredients. Mix well add the vanilla and the nuts stir until all are blended. Pour into either loaf or cake pans that have been greased. Bake in a moderately hot oven at 350/o for 35 to 45 minutes, or until when checked with tooth pick comes out clean, or when press with finger on top of cake and it springs back.

Berry Flamingo

1 quart fresh berries
1 cup sugar
1/2 cup minute tapioca
1/2 teaspoon salt
2/3 cup boiling water
2 cups berry juice drained from berries
1/2 cup cream, whipped

Crush berries slightly, add sugar and let stand 30 minutes. Add tapioca and salt to water. Cook in double boiler 15 minutes, or until tapioca is clear, stirring frequently. Add berry juice to the tapioca mixture and chill. Pour half this mixture into parfait glasses. Chill until firm. Fold cream into remaining tapioca mixture. Chill. Just before serving, top with crushed berries. Serves 8

Fudge Chocolate Cake

1/2 cup Shorting
1 1/2cup Sugar Cream these two ingredients together.
Add 2 eggs mix well. Sift together the following ingredients
2 1/4 cups flour
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon baking powder Add to above mixture alternately with
1 cup milk
Mix 1/2 cup cocoa + 1/3 cup hot water to form a smooth paste.Mix this in the batter
and add 1 teaspoon Vanilla

Bake in 2 round layer cake pans,greased and dusted with floured place in hot oven at 350 0/ oven for 40 to 45 minutes. Remove, cool, and frost with favorite icings.

Frozen Custard

2 cups milk
4 teaspoons cornstarch {use the whites for making meringues, ect.}
4 egg yokes
2/3 cup sugar
1 cup cream
1 teaspoon vanilla

Scald milk in the upper part of a double boiler. Add cornstarch and sugar mixed, and cook for 10 minutes. Pour over the slightly beaten egg yokes. Return to double boiler and cook 5 minutes more or until custard thickens. Cool, then add vanilla and fold in cream which has been whipped until it holds it shape. freeze for 2 1/2 hours in the mechanical refrigerator, or turn into mold, cover tightly, and bury in equal parts of ice and salt. Will freeze in about 2 hours.

Rice Pudding

1 quart scalded milk
1 cup boiled rice
1/2 cup sugar
1/4 teaspoon salt
2 eggs

Rice may be cooked in either water or milk. Stir into milk, add sugar,salt and eggs yokes, slightly beaten. 1 tablespoon butter my be added. flavor as desired. Bake or steam in buttered shallow dish, till firm. yolks only may be used. Save whites make meringue if desired.

Depression Cake

1 cup raisins
2 cups cold water
1 cup sugar
2 tablespoons butter
2 cups flour
2 teaspoons cinnamon
1/2 teaspoon salt
1 teaspoon nutmeg
1 teaspoon baking soda

Cream butter and sugar until real smooth. Cook raisins in water until water is reduced to 1 cup. Sift all dry ingredients together. Add the dry ingredients alternately with the raisins and the liquid. Grease and flour a tube or loaf pan. Pour the cake mixture into pan and bake in a 350/o oven for 20 to 25 minutes, or until done when tested with a tooth pick in the center of the cake.

[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=print&thread=1426

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:24pm

PASTRIES

Rumford Five Minute Pastry

2 cups flour
1/2 teaspoon salt
1 teaspoon rumford baking powder
3/4 cup shortening
1 egg yolk
ice water

Sift together the flour, salt and baking powder; then cream the shortening in a bowl as for cake, As soon as it is light and creamy, add the sifted flour, mixing it in with a knife, not touching with the hands. Beat the yolk of egg, and add a little ice water to it just enough to moisten the pastry - probably 2 tablespoons. Use no more than needed to make a firm dough. Roll at once on a floured board, Bake in hot oven 475/o about 10 to 12 minutes.

Butter Scotch Pie

1 1/2 tablespoons butter
2 tablespoons flour
2 cups milk
1 cup light brown sugar
2 eggs yolks only
1 tablespoon burnt sugar
1/2 teaspoon vanilla
pinch salt

Bake the Pastry first. Melt butter, mix with flour, add beaten egg yolks; then brown sugar and the burnt sugar, salt, vanilla, and milk. Cook to custard consistency. Put in baked crust and make a meringue with the egg whites. Put this on top of pie brown in the oven just long enough for the meringue to be golden brown.

Cream Puffs

1/2 cup butter
4 eggs
1 cup boiling water
1 cup flour

Pour butter and water in saucepan and place on front of range. As soon as boiling point is reached, add flour, all at once, and stir vigorously. Remove from the fire as soon as mixed and add unbeaten eggs, one at a time, Beating until thoroughly mixed between additions of eggs. Drop by spoonsful on aa buttered sheet, one and a half inches apart shaping with handle of spoon as nearly circular as possible, having mixture slightly piled in center, Bake 30 minutes in a moderate oven. 400/o. With a sharp knife make a cut in each large enough to admit of filling or whipped cream, sweetened and flavor to taste.
This recipe makes 18 small puffs. If cream puffs are removed from oven before they are thoroughly done they will fall. If in doubt, take one from oven and if it does’t fall this is sufficient proof that the others are done.

Cherry Glaze Pie

2 1/2 cups drained and pitted cooked cherries
1/2 cup sugar
1 package cherry flavored gelatin
Cherry juice and water to make 2 1/4 cups
1/4 teaspoon salt
1 9-inch baked pie shell

Combine cherries and sugar. If sweetened, cooked cherries are used additional sugar may not be needed. Dissolved gelatin in boiling cherry juice and water. Add salt. Pour over cherries, stirring occasionally as mixture cools. Chill. When slightly thickened, turn into cold pie shell. Chill until firm and cover with a 3 minute meringue.

Three Minute Meringue

2 unbeaten egg whites
1/2 cup sugar
dash salt
2 tablespoons water
few drops vanilla
Put egg whites, sugar, salt, and water in upper part of double boiler. Beat with rotary egg beater until thoroughly mixed. Place over rapidly boiling water and beat for 1 minute. Remove from fire and continue beating 2 minutes longer. Add flavoring. Beat well. Allow to cool thoroughly before putting on the pie.

Cherry Tarts

1 1/2 cups flour
1/2 teaspoon salt
3 teaspoon baking powder
6 tablespoons shortening
1/3 cup cold water
1 quart pitted cherries

Sift dry ingredients together; rub in shortening very lightly with finger tips. Add water slowly, just enough to make a stiff dough; roll out very thin on a floured board and line patty pans, being very careful to have pastry come well over the edges of the pans Bake in oven at 400/o, about 12 to 15 minutes. Fill with cherries. Cover with hot syrup made as follows.
Add 1/2 cup sugar and 1 cup of cherries to 1 cup boiling water; bring to a boil and strain. Add 1 tablespoon cornstarch which has been mixed with a little cold water. Cook over hot fire for 1 minute or two, stirring constantly; then cook very gently until thick. Pour immediately over cherries. Serve tarts either hot or cold. Other fruits can be used in place of the cherries.

Apple Dumplings

1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
4 apples
4 tablespoons sugar
2 teaspoon butter
1 teaspoon cinnamon

Sift together flour, baking powder and salt; rub shortening in lightly with finger tips. add just enough milk to make a dough. Roll out 1/8 inch thick on floured board; divide into four parts; lay on each part an apple which has been washed, parred, cored and sliced; put one teaspoon sugar with 1/4 of butter on each; wet edges of dough with cold water and fold around apple, pressing tightly together. Place in pan, sprinkle with cinnamon, remainder of sugar and put 1/4 teaspoon butter on each dumpling. Bake about 40 minutes in moderate oven 350/o.

Lemon Meringue Pie Sister Darlene’s favorite! hint hint..

1 1/2 tablespoons butter
8 tablespoons flour
1 cup sugar
1/4 teaspoon salt
2 cups water
2 egg yokes
1 lemon grated rind of 1/2 the lemon, but the juice of the whole lemon
2 tablespoons confectioner’s sugar
2 egg whites
1 pie shell baked

Melt butter, add flour, sugar, salt, water, and beaten egg yokes. Mix well. Cook over hot water in double boiler until thick, stirring constantly. Remove from fire, add lemon juice and rind and mix well. Pour into a baked pie shell. Cover with meringue made by beating the confectioner’s sugar into the stiffly beaten egg whites. Bake in moderate oven , 300/o until the meringue is done. About 25 to 35 minutes, and sometimes even longer.

Re: Depression Era Recipes!
Post by benshelpmeet on Jul 6, 2005, 9:34pm

JAMS AND JELLIES

Gooseberry Jam

5 pounds gooseberries
4 pounds sugar
1 tablespoon cinnamon
1/2 tablespoon cloves
1/2 tablespoon allspice {each of these spices are to be ground}
1 pint vinegar

Put vinegar, spices {in a sack}, and sugar on to cook; as soon as the syrup begins to boil, add fruit. Cook 3 hours slowly.
Watermelon Preservers

Pare and cut in stripes the rind of ripe watermelon. Soak in salt water over night. Cook in fresh water the next morning until tender. Drain. Add equal weight of sugar and let stand again over night. Add one-half as much of water as sugar and cook until clear. For flavoring, add while cooking one sliced lemon and a few pieces of ginger root, or a stick cinnamon and white cloves. If a sweet pickle is desired, add one cup vinegar to a melon.
Yellow Tomato Preserves

1 pound of yellow ripe tomatoes
1 pound sugar
2 ounces preserved canton ginger
2 lemons

Cover tomatoes with boiling water and skins can easily be removed. Add sugar and let set over night. In the morning pour off the syrup and boil until quite thick. Skim off the foam, then add the tomatoes, ginger, and lemons, which have been sliced and bar boiled. Cook until tomatoes have clarified appearance.

Rhubarb Jam

7 cups rhubarb {cut in 1/2-inch pieces}
4 cups sugar
1/2 pound of candy orange slices, {cut in large pieces}

Add sugar to rhubarb and cook until sauce is thick. Add candy slices, and cook two to three minutes longer. Put into sterilized jars and cover with melted paraffin.

Beet Jelly

12 - 13 medium beets [peel and cut into small pieces]
1/2 cup lemon juice
1 pkg sure jell
6 cups sugar
Wash beets and peel, cut into small pieces. Grind and cover with water. Cook until tender strain through a jelly cloth. add lemon juice, sure jell, stir until dessolved. Put over high heat and stir until mixture boils hard. At once stir in 6 cups sugar, bring to a full rolling boil, boil hard 1 minute or until jelly sheets from spoon. Remove from heat skim off foam and pour into glasses cover with paraffin.

Spiced Grapes

7 pounds grapes
5 pounds sugar
2 tablespoons cinnamon
2 tablespoons cloves
2 tablespoons allspice
1 teaspoon nutmeg
1 lemon, sliced thin
3 oranges, sliced thin
1/2 pint good vinegar

Use pulp only at this point, cook,Then put through grinder to remove the seeds. Now add the skins, sugar spices, fruits and vinegar and cook to the consistency of marmalade.

Elderberry Jelly

5 quarts elderberries
2 lemons {Juice only}
5 pounds sugar

Place berries in a saucepan and crush. Heat gently and simmer for 15 minutes. Squeeze out the juice in a jelly bag. Put the juice {about 3 cups}in a pan with the lemon juice. Add sugar and mix well. Bring to a boil and boil gently for 20 minutes. Test on a plate. If spoonful does not thicken in a few seconds, boil another 5 minutes. Pour into jelly glasses. use canning guide for processing

December Jam

3 pounds prunes
3 pounds raisins
3 oranges
3 pounds sugar
3/4 pounds nut meats if desired

Cook prunes and remove the seeds. Pour 2 cups of water over the seeds and let stand 1 hour.Strain. Combine this liquid with that in which prunes were cooked. Add prunes,seeded raisins, sugar and oranges which have been cut in thin slices. Cook 25 minutes. Add nut meats and cook 10 longer. This quantity makes 16 glasses, and provides an excellent filling for a cake, or sauce over ice cream.

Garfield Jam

4 pounds seeded plums
4 pounds seeded peaches,peeled
4 pounds light brown sugar
1 pint vinegar
1 tablespoon cinnamon
1 teaspoon cloves

Boil plums, peaches until tender very slow. Add brown sugar,vinegar,cinnamon, and cloves. Boil until thick, can and seal. This quantity makes about 5 pints.

Sunshine Strawberries and Cherry preserves

Use equal weight of sugar and fruit. Put fruit in the preserving kettle in layers, sprinkling sugar over layers. The fruit and the sugar should no be more than 4 inches deep. Place the kettle on the stove and heat slowly to the boiling point. When it begins to boil, skim carefully. Boil ten minutes, counting from the time the fruit begins to bubble. Pour the cooked fruit into platters, having it about 2 or 3 inches deep. Place the platters in a sunny window in an unused room for 3 to 4 days. or put fruit in a shallow pan, cover with a sheet of glass and set out of doors in a sunny place. The fruit will grow plump and the syrup will thicken almost to a jelly. Put the preserves, cold,into jars or glasses. Note!! if cherries are used, and not seeded, add 1 or 2 tablespoons water to each layer of sugar.

[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1476

Yesterday morning I made up this new recipe for Breakfast! The children absolutely loved it! My older daughter wrote it down in her recipe file. :)

I think this would make a good desert or side dish for a main meal. For a main meal I would make sweet and sour chicken or a spicy type chicken would do well too.

Hawaiian Sticky Rice

8 cups hot cooked rice

add 1/2 stick butter, 1/2 cup raw sugar, or to taste! ;) (regular would be fine too), 1 cup coconut, 1 (12 oz) can evaporated milk, 1 (20 oz ) can crushed pineapple.

Mix well! This stuff is so good. :)

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Mother’s Dumpling Recipe

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 to 1 cup milk
2 quarts broth or more

Sift flour, salt, and baking powder together. Add shortening, then milk until thick batter is obtained. Drop by teaspoonfuls in boiling broth cover and cook covered 10 minutes. {Broth should be boiling slow all the time while cooking} do not lift the lid while cooking.

Mother’s Home Made Noodles

1 cup, plus 1 rounded tablespoon flour
2 tablespoons milk
1 egg, plus 1 yoke
1/2 teaspoon salt
Broth from, chicken or other

On a bread board or in a large bowl, make a mound of the flour with a hollow in the middle. Beat milk, eggs, and salt together with a fork. Place in the hollow spot. Mix together from the outside in toward the center until you have a stiff dough. Let set for 5 minutes or so, no longer than 10 minutes, then roll out in two batches, as thin as you can. Keep flouring the dough as needed to keep dough from sticking to rolling pin. Roll up very tightly. Slice the rolled dough into thin strips. Separate at once and hang over a broomstick, or spread out on a table. Let dry 2 hours. Ten minutes before serving, drop into gently boiling broth, stirring constantly so that the noodles do not stick together. Noodles will be ready to serve when no longer doughy the clinging flour on the noodles will thicken the broth.

Poor Man’s Bread

1 cup flour
1 teaspoon baking powder
Water

Stir in enough water to make a batter and pour into greased skillet.{ use a cast iron skillet. Fry until brown on each side like a pancake. Taste great with homemade butter and jam.

Hominy Corn Bread

1 cup hominy
1 tablespoon shortening, melted
2 eggs, beaten
1 cup milk
1/2 cup cornmeal
1/2 teaspoon salt
1 teaspoon baking powder

Combine hominy, shortening, eggs, and milk. Add cornmeal, salt and baking powder. Let stand 5 minutes. Add 1 tablespoon more of milk if desired. Pour into large well oiled pan and bake at 425/o for 35 minutes or until a deep golden brown.

Quick, Muffins

1/2 cups of flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons sugar
1 egg
1/2 cup milk
1/4 cup of butter or butter substitute

Mix into a bowl the flour, and baking powder, salt, sugar and egg. Add milk, pour gradually into the bowl with other ingredients, beating with a fork as it is added. When the mixture is smooth, add butter or butter substitute melted. Beat until the dough is smooth and creamy; this takes but a moment. Grease the tins and only fill them half with the batter.Place in hot oven 400 degrees F. Bake 25 Min.

Home Made Rolls

3 cups scalded milk
4 tablespoons butter
3 tablespoons sugar
1 teaspoons salt
8 cups sifted flour
1 cake yeast foam dissolved in
1/4 cup lukewarm water

Pour scalded milk over sugar, salt and butter. When lukewarm beat in 4 cups flour. Mix well and add the dissolved yeast foam. Cover closely and let rise in a warm place. When light add enough flour to knead. {4 cups.} Cover, let rise until light. Roll out to 1/2 inch thickness. Shape with biscuit cutter. Brush each piece with melted butter, crease through the center, fold over and press the edges together. Place in buttered pan 1 inch apart, and let rise until very light. Then bake in a brisk oven 15 minutes. { I used 400/o oven to bake them. }

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Dear Sisters,
Here are some very good recipes from the Amish/Mennonite Newspaper called “The Budget”, my hubby made me the “inside out stuffed peppers” the other night...they would be perfect for a nice cold fall or winter day..I don’t recommend them for 95 plus temperatures...he made ours in the crockpot.

Inside Out Stuffed Peppers
1 lb ground beef
chopped onion
1 big tomato
1 large green pepper, diced
1/2 c. uncooked rice
1 c. water
1 c. pizza sauce (we used tomato sauce)
2 Tb worchestershire sauce (he used soy)
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar

Brown burger with onion, Add rest of ingredients, except cheese, bake at 350 degrees F, for 1-1/2 hrs. Uncover, sprinkle on cheese. Bake an additional 5 minutes. (He improvised and didn’t use the pizza or worchestshire sauce, I think this would be just as good if you made it just like your regular stuffed green pepper recipe and just diced up the pepper... it was delicious, in any event. I do not use cheese in our green peppers but this sure was a nice change he added it.

Marshmallow Creme
2 c sugar
1 c water
2 1/2 cups corn syrup
cook to 242 degrees F, (medium hard ball) while this is cooking, place the following in a mixing bowl, 1/2 c warm Karo, 3-4 egg whites, beat slowly until mixed. Then beat hard until it is light and fluffy. Pour the first mixture into this in a fine stream, when all is mixed, beat hard for 3 minutes add 1 tsp vanilla store in cans or jars, don’t cover until cold.

Karo Syrup
5 lbs sugar
1 2/3 pint water
Cook until clear, add 1/2 tsp powdered alum. Cook 2 minutes with lid on, leave lid on until cold. Makes 1/2 gallon or more.

I hope some of these are of interest...

God bless and Happy Cooking!
Sister Penny

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Pork with Apple Juice Gravy
« Thread Started on Apr 4, 2008, 8:48pm »
This is something my kids and hubby love. I use to just do it in a pan on stove but now I do it in crock pot.

4- 8 thick cut boneless pork chops
Sliced onions
Garlic
Apple Juice
Salt and pepper
Onion and Garlic powder

Brown chops with salt and pepper. Place in single layer in crock pot. Spread sliced onions and garlic on top. Then add another layer of meat onions and garlic. Pour as many cups of Apple jucie that that you think you’ll use for gravy. Set crock pot on low and cook for 6-8 hours. Pour juice from crock pot into pan. Make a thickening for gravy with a little cold water and flour shook in a tightly covered jar. A rule of thumb is about 1 tablespoon of flour for each cup of liquid. Bring juice in pan to a boil, slowly add thickening. Season with salt, pepper, onion powder, and garlic powder.

Funny when I make this I can never make enough mashed potatoes. It’s that good.

Till Jesus Comes,

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Cassaroles and Side Dishes
« Thread Started on Sept 12, 2006, 7:04pm »
Aunt Katie’s Casserole

2 cups cooked rice
3 cups cooked meat, (turkey or chicken is best)
2 cans Cream of Celery Soup
1/2 cup chopped Green Onions
1/4 cup finely chopped Celery
2 hard boiled eggs, chopped
1/2 cup mayonnaise
1/3 cup lemon juice
1 large package of frozen veggies
Salt and Pepper to taste
Buttered bread crumbs.
Mix all ingredients together, top with the bread crumbs, bake 45 minutes at 300 degrees.

Cheesy Potatoes

1 pound container sour cream
1 can cream of onion soup
1 stick melted butter
2 cups shredded cheddar cheese
2 lbs frozen hash browns (the shredded type)
Potato chips or french fried onions

Grandma’s Summer Supper

Slice the following vegetables and layer

Yellow Squash
Zucchini
Onion
Tomato

Top with garlic salt, Italian seasoning, shredded italian cheese and bacon bits.

I’m not sure on over temp or bake time, so I’m just guessing here.

350 degrees for 20 - 30 minutes.

I’ll try to get an exact recipe

My other summer recipe is a way I use up a lot of extra goat milk.

Peel and slice potatoes. Place in a cake pan. Sprinkle with salt and pepper. Dot with butter. Use enough milk to cover potatoes. Cover tightly with foil and bake at 350 for 45 minutes to 1 hour. You may want to uncover the last 10 to 15 minutes and let the top brown.

---

My boss (Bob) makes this every year when the garden comes in. I brought a peice home to Darlene and she loved it. She asked me to get the recipe. So I thought I’d be Chef Ben and share it with ya’ll sisters. (Here is your recipe my sweet Darlene! )

Bob’s Zucchini Pie

Take:
4-5 cups sliced zucchini with skin
1 onion diced
Garlic (as much as you like.)
(This is what he said) add some:
parsley, basil, and oregano
1 tsp. salt
1 tsp. pepper

Saute till tender

In bowl, blend:
2 eggs
1 lb. shredded mozzerela (sp?)
1 Tbs. dijon mustard

Mix in sauted stuff.

Make crust in bottom of 9x13 out of crescent rolls (the wop buscuit kind.)

Pour in mixture

Bake 20 min. at 350 degrees, till golden brown.

Voila!

GARLIC GRITS CASSEROLE

1 cups grits
4 cups water
2 tsp salt
1 stick butter
1 6oz cheese
2 eggs
Cook grits in water according to package. when done add remaining ingredents and pour into a buttered dish bake at 350 for 1 hour

---

Mashed Potato Cassarole

Cooking Instructions:

Peel 8 large potatoes, cook until tender; mash. Beat together 8-oz. pkg. cream cheese and 1 c. sour cream; gradually beat into potatoes until smooth. Beat in 2 tsp. garlic salt 1/2 tsp. pepper. Turn into buttered shallow 3 or 4 quart casserole. Dot with 4 tbsp. butter or margarine. Sprinkle lightly with paprika, cover and chill up to 3 days. To reheat, bring to room temperature; cover and bake in 400 degree oven for 50-60 minutes or until hot through.

---

Sue’s Easy Macaroni Recipe

4 cups dry mac boiled, drained

3 slices of Borden slice cheese

1 reg can diced tomatoes juice and all

When mac is done, drain then add slices of cheese mix well until melted add can of tomatoes, juice and all. Mix well add pepper to taste.

---

Denise’s Interesting Potato Salad

Boil potatoes like you are making potato salad, boil some golden raisins until tender with some whole kernel corn.

Mix all together, let cool, and add mayo just like for regular potato salad

---

My grand ma Betty’s Zucchini cassarole

Zucchini sliced not too thin

Onion sliced

Bell pepper sliced (opt)

Tomato sliced ( discard extra juice) You can even use canned tomatoes, even diced drain well

Grated mild cheddar cheese

Cracker crumbs (saltine)

Melted butter

In a 9 x 13 layer vegis ending with tomato , salt and pepper the tomato layers, then sprinkle cheese then cover with cracker crumbs and drizzle butter over top. Bake at 350 for aprox 45 min. This is soooooo good!

---

Yellow squash and chicken cassarole

sliced yellow squash

‘’ ‘’ onion

diced chicken

cream of chicken soup diluted with sourcream

grated mild cheddar cheese

cracker crumbs

melted butter

In a 9 x 13 cassarole dish layer vegis then put on chicken pieces, cover chicken with diluted soup,sprinkle on cheese, then cracker crmbs then butter. Bake at 350 for aprox. 45 min.

Enjoy!

---

A variation

Yellow squash and beef cassarole

sliced yellow squash

‘’ ‘’ onion

browned ground beef

cream of mushroom soup diluted with sourcream

grated mild cheddar cheese

cracker crumbs

melted butter

In a 9 x 13 cassarole dish layer vegis then put on ground beef, cover beef with diluted soup, sprinkle on cheese, then cracker crmbs then butter. Bake at 350 for aprox. 45 min.

Enjoy!

..........................................................................................

Fried yellow squash patties

yellow squash

onion

flour

salt and pepper to taste

Simmer squqsh and onions, salt and pepper to taste, then add flour, make into patties then fry in oil.

Note: when cooking squash and onions do not add water just put in a pot with a lid and a pat of butter(not much 1 pat will do) Simmer until done. Don’t forget to add salt and pepper while cooking.

---

CORN CASSEROLE

2 c. CREAM CORN
1/2 STICK BUTTER
3 TBSP. FLOUR
2 EGGS
2 TSP. SUGAR

MELT BUTTER. MIX ALL INGREDIENTS AND POUR IN BAKING DISH. BAKE AT 350 DEGREES UNTIL BUBBLY 45 MINUTES TO 1 HOURS.

(THIS IS FOR ONE RECIPE)
( FOR THE SIZE PAN THAT I MADE - I USED THIS RECIPE - TIMES 4)

---

Benjamin’s Macaroni Recipes!...That’s my boy! ;) :-*

Home made Macaroni and Cheese

6 cups Macaroni noodles boiled and drained[make sure to salt the water good.
1 stick butter
2 cups Grated cheese [we like mild cheddar, use what you enjoy]
Milk or buttermilk [just enough to make creamy]

As soon as you drain the noodles add butter, then mix in grated cheese. Mix well. Add milk [we like buttermilk] add enough to make creamy. salt and pepper to taste.

Warm Macaroni Salad

Warm Macaroni [start up with 6 cups dry measure]
5 celery stalks chopped celery
1 med diced onion
1 cup grated cheese
1 lb boiled chopped beef hotdogs, [or other meat like cooked chicken]
seasoning..Garlic seasonall [You can add some spices together like garlic salt ,parsley,onoin powder.]
Mayonase enough to make creamy.

Southwestern Ranch Macaroni

Warm Macaroni [start with 6 cups dry measure]
2 or 3 cups Salsa [I use 3]
1 medium onion diced
2 cups Ranch Dressing
1/2 Dill pickle rellish
4 Boiled eggs [diced]

Creamy Tuna Mac

Warm Macaroni [start with 6 cups dry measure]
2 cans Tuna[juice and all]
4 stalks Celery diced
1 medium onion diced
1 1/2 cup Mayonaise
Lemon juice [just a small amount]
McCormac seasonall [to taste]

Old Bay Tuna Delight

Warm Macaroni [start with 6 cups dry measure]
3 cansTuna juice and all
1 1/2 cups Mayonase
1 medium onion diced
1 reg. can Cream of celery
Old bay seasoning[to taste, we use a good amount][Old Bay is a must, we get ours at Wal Mart]

This is Mamas favorite!

Chili Mac

Warm Macaroni [start with 6 cups dry measure]
1 lb Ground beef [brown with one Lg diced onion]
2 cans Tomato sauce
1 qt Diced tomatoes [juice and all]
2 Tb Chili powder
a dash of Garlic powder
1 can [optional ] [you can add cooked drained beans like pintos, kidneys,black beans etc.]

Brown beef and onion add the rest of the ingredients simmer a few min then add to warm macaroni noodles.

Davidoff Noodles

Cold macaroni Noodles [start with 6 cups dry measure]
1 medium onion diced
6 stalks celery diced
1 1/2 bottles Ceasar dressing [I buy Wal Mart brand
salt and peper to taste
Celery salt [to taste]
Garlic Powder [small amount]

Pizza Roni

Macaroni and Cheese [start with 6 cups dry measure]
1 lb Ground beef [brown with a diced onion]
1 can 15 oz. Tomato sauce
1 qt. Diced tomatoes [juice and all]
1 can [reg.size] Black olives sliced
3 Tb. Spaghetti seasoning
a dash of Garlic powder

Brown beef and onion together drainadd the rest of the ingredients.Simmer then add to Mac and Cheese.

Creamy Corney Mac

Warm Macaroni [start with 6 cups dry measure]
1 lb Ground beef browned with one onion diced up
1 can Cream of Mushroom soup [ Family size]
1 bag 16 oz Frozen Corn
2 cup Sour cream

Brown beef and saute onion season to taste drain add, cream of mushroom, Frozen corn ,and sour cream ,Warm add to Macacaroni

Feasta Field snap Mac

Warm Macaroni [start with 6 cups dry measure]
1 can Feild peas with snaps [drained]
2 cups Salsa
Tabasco season all salt [to taste]
1 1/2 cups cheese grated medium cheddar

Boil macaroni drain, mix all ingredients together.

---

Benjamin’s Macaroni Recipes!...That’s my boy! ;) :-*

Home made Macaroni and Cheese

6 cups Macaroni noodles boiled and drained[make sure to salt the water good.
1 stick butter
2 cups Grated cheese [we like mild cheddar, use what you enjoy]
Milk or buttermilk [just enough to make creamy]

As soon as you drain the noodles add butter, then mix in grated cheese. Mix well. Add milk [we like buttermilk] add enough to make creamy. salt and pepper to taste.

I just wanted to comment that I made this yesterday for a cookout at my sister’s house. It was a huge hit!!!!! I’m really the only one in the family that cooks from scratch (or at least attempts it. :D). My sister says her kids won’t eat anything different from what she fixes but they sure ate that macaroni and they want my sister to start making their macaroni like this recipe!! :D

[nw_arizona_granny]

http://www.newswithviews.com/baldwin/baldwin522.htm

THE BILLINGS MURDERS

By Chuck Baldwin
July 17, 2009
NewsWithViews.com

By now, most Americans are familiar with the horrific murder of a Pensacola,
Florida, couple by the name of Byrd and Melanie Billings. They were the
parents of 17 children, 13 of whom were adopted—most of whom had
disabilities. This case hits home with me, because they lived in my hometown
of Pensacola. I did not know them personally, but they were fairly well
known around town. Byrd was a well-to-do businessman who owned a used car
business and financial loan service.

Byrd and Melanie were shot to death in their own home a week ago Thursday.
So far, eight people have been arrested in the case: seven men and one
woman. The seven men are each charged with two open counts of murder, and
the woman is charged with accessory to murder after the fact. Law
enforcement officials said yesterday that at least one more “person of
interest” is being sought.

The Billings murder case was broken open by the fact that their home was
equipped with a surveillance system, which recorded the vehicle used to
transport the murderers to the home and probably much of the criminal
activity inside the house, although the sheriff’s office has not released
the video of what was recorded inside the house. The video of the van led
police to the suspects. Our State Attorney, Bill Eddins, says that all of
the perpetrators who actively took part in the shootings are in custody. At
least five of the men were inside the house when the murders took place; and
police said the killers were in and out of the house in four minutes.

In a news conference yesterday, Escambia County Sheriff David Morgan and
State Attorney Bill Eddins said they have the murder “weapon or weapons.”
They also said that the remaining “person of interest” was supposed to
disable the surveillance system but did not do so, which is why the system
was still operational when the crimes occurred. In addition, Morgan and
Eddins said the motive was robbery, because a small safe was taken from the
house, but that other motives could also apply to the killings. Federal
agencies are also assisting with the Billings murders, including the FBI,
BATFE, and DEA.

To my way of thinking, this case smacks of much more than a robbery gone
badly. There were at least eight, and maybe nine, people involved. Maybe
more. The invasion and killings were perpetrated in less than four minutes,
by multiple assailants, and with “military precision.” The home invasion
took place at approximately 7:30 p.m. local time. And at the time of the
shooting, nine of the Billings children were in the home.

I believe murder, not robbery, was the motive. Extraordinary planning and
the number of personnel involved indicate to me that the Billings were
executed, and that robbery was an afterthought—or was even intended to be a
ruse to mislead law enforcement. The real reason behind the killings may
never be known, of course.

Regardless of the “why” and “how” of the killings, one thing is painfully
obvious: a violent attack took place against a man and his wife inside their
own home. And while the circumstances of the Billings case may be
sensational, the simple fact that a couple was murdered inside their own
home has become rather commonplace throughout the United States. Nationwide,
home invasions are skyrocketing.

Home is the one place where most of us feel safe and protected. Even those
who have a keen sense of self-defense feel free to let their guard down at
home. And, sadly, most people do not possess a keen sense of self-defense.
Most people have the deluded opinion that law enforcement will protect them.
But even law enforcement professionals will tell you it is not their job to
protect citizens; it is their job to apprehend and bring those who have
committed crimes to justice. In other words, after you are dead, the cops
will try to catch the guys who killed you.

It is time that people wake up to the fact that the responsibility of
self-defense rests with each individual citizen. We are all vulnerable to
attack—even in our homes! For this reason, our federal Constitution and
most (if not all) State constitutions recognize the Natural Law right of
people to keep and bear arms.

Over the past 40-plus years, however, miscreants in Washington, D.C., and in
our State capitols have been whittling away at the right of the people to
keep and bear arms. Lawful gun dealers are being harangued and harassed out
of existence by the BATFE. Law enforcement agencies and State prosecutors
often side with criminals when they are shot in self-defense by intended
victims (especially in the Northeast). The media often characterizes lawful
gun owners as “gun nuts” or “militia members” to try to create the
impression that they are “dangerous” or “extremist.” Public
education—especially higher education—is often a willing participant in
helping to demonize gun owners. Even Hollywood often uses its influence to
sway public opinion against gun owners. All this, coupled with a natural
lazy tendency of urban living, equates to a careless and defenseless
society: something both would-be tyrants in government and street criminals
love.

Fortunately, America’s founders were wiser than most of today’s generation.
They understood the relationship between the citizen’s right (and
determination) to keep and bear arms and his or her safety and security.

For example, Thomas Jefferson said, “No free man shall ever be debarred the
use of arms.” He also said, “Laws that forbid the carrying of arms . . .
disarm only those who are neither inclined nor determined to commit crimes .
. . Such laws make things worse for the assaulted and better for the
assailants; they serve rather to encourage than to prevent homicides, for an
unarmed man may be attacked with greater confidence than an armed man.”

Likewise, Thomas Paine said, “[A]rms, like laws, discourage and keep the
invader and plunderer in awe, and preserve order in the world as well as
property . . . Horrid mischief would ensue were one-half the world deprived
of the use of them; for while avarice and ambition have a place in the heart
of man, the weak will become prey to the strong. The history of every age
and nation establishes these truths, and facts need but little arguments
when they prove themselves.”

The Billings double murder is the latest example of just how vulnerable we
all are to the violent tendencies of evil people. For this reason (and
more), every American should (1) resist any and all attempts by government
to curtail or restrict our legal right to keep and bear arms, and (2)
purchase, practice with, and always keep our own personal firearms handy.
Furthermore, we should always live in a heightened “state of alert” (even in
our own homes), because both our lives and our liberty may depend on it.

[nw_arizona_granny]

http://www.serve.gov/toolkits/disaster/index.asp

Community Preparedness: The Facts

Research on preparedness shows that people who believe themselves “prepared” for disasters often aren’t as prepared as they think. Forty percent of survey respondents did not have household plans, 80 percent had not conducted home evacuation drills, and nearly 60 percent did not know their community’s evacuation routes.

Nearly 20 percent of survey respondents reported having a disability that would affect their capacity to respond to an emergency situation, but shockingly only one out of four of them had made arrangements specific to their disability to help them respond safely in the event of an emergency.

Our nation’s emergency managers, firefighters, law enforcement officers, EMT/paramedics, and other emergency responders do an incredible job of keeping us safe, but they can’t do it alone. We must all embrace our individual responsibility to be prepared – in doing so, we contribute to the safety and security of the nation as well.

Becoming more prepared in case of an emergency is easier than you might think. Whether it’s your home, your neighborhood, your place of business, or your school, you can take a few simple steps to prepare your community. This toolkit gives you the basics for getting started.
Continue to Getting Started
Tell us how we’re doing: serviceinitiative@cns.gov
National Service websites:

[nw_arizona_granny]

Date: Wed 15 Jul 2009
Source: Fresh Plaza [edited]
http://www.freshplaza.com/news_detail.asp?id=47511

India: government to prevent misuse of oxytocin in fruits and vegetables

---

Media reports indicate that the hormone oxytocin is being used by
farmers in parts of Uttar Pradesh and Punjab on certain vegetables
like cucurbits and pumpkin to increase the size and weight of
vegetables.

Indiscriminate use of oxytocin may cause health hazards if taken
through vegetables over a period of time.

To prevent misuse by farmers this drug has been notified as a
Schedule-H drug and can be sold only against the prescription of the
registered medical/veterinary practitioner. It has been made mandatory
through Gazette notification to market oxytocin injection in single
unit blister packs only. Instructions have also been issued to all
State Drug Controllers to regulate and monitor manufacture and
distribution of oxytocin.

This information was given in Lok Sabha [the directly elected lower
house of the Parliament of India] today [15 Jul 2009] by Prof KV
Thomas, Minister of State for Agriculture, Consumer Affairs, Food and
Public Distribution in a written reply.

—
Communicated by:
ProMED-mail Rapporteur Susan Baekeland

[Oxytocin is a short polypeptide hormone released from the posterior
lobe of the pituitary gland, which stimulates the contraction of
smooth muscle of the uterus during labor and facilitates ejection of
milk from the breast during nursing. It has also been identified as a
hormone related to establishing the “mothering instinct.”

Other functions of the hormone are being investigated, especially its
role in the male and its relationship to movement of sperm. It may
play a role in our level of trust or bonding with another person and
conversely lower levels may be related to some anxiety.

There are claims about the synthetic version of the drug causing
cancer. While this drug is useful to stimulate birth, the synthesis of
the drug is very exact, but the concern and debate rage on.

The drug or the hormone are valuable tools in assisting in difficult
birthing situations. The hormone does not appear to be produced by
plants, but this article seems to indicate that plants, especially
fruits and vegetables are responding to the stimulus.

The physiological aspects of the plant and how it metabolizes the drug
may or may not have any ill effects on its consumers. It is an area
that is unstudied at the moment. What is known is that fruiting bodies
tend to grow larger, which is not the function of the hormone in the
body. It is unknown if any metabolites from the drug will produce
cancer, or possibly even heal it.
- Mod.TG]

[Note that no adverse effects of the consumption of oxytocin-treated
vegetables have been reported.

It is remarkable how Indian farmers discover growth-enhancing effects
of unexpected drugs on their produce. This report recalls the use in
India of diclofenac in cattle, which killed off the griffon vultures
feeding on their carcasses — see ProMED archive below. I would not
have thought that the increase in weight, and therefore sale price, of
vegetables would justify the expense of oxytocin, unless it is used
only in homeopathic quantities. Furthermore, one would probably have
to eat a lot of pumpkins on a daily basis to accumulate enough of the
hormone to have any kind of effect. - Mod.JW]

[Uttar Pradesh and Punjab in northern India can be located on the
HealthMap/ProMED-mail interactive map at
http://healthmap.org/r/008o
Sr.Tech.Ed.MJ]

[see also:
2004

---

Vulture die-off - India, Pakistan, Nepal 20040204.0415]

[nw_arizona_granny]

http://www.fda.gov/Safety/Recalls/ucm172683.htm

***CONSUMER ALERT***

Undeclared Sulfites in Maya Overseas Foods Golden Raisin

Contact:
Jessica Chittenden
518-457-3136

FOR IMMEDIATE RELEASE - July 13, 2009 - New York State Agriculture Commissioner Patrick Hooker today alerted consumers that Maya Overseas Foods, Inc., located at 48-85 Maspeth Avenue, Maspeth, New York is recalling “Maya Overseas Foods Golden Raisin” due to the presence of undeclared sulfites. People who have severe sensitivity to sulfites may run the risk of serious or life-threatening reactions if they consume this product.

The recalled “Maya Overseas Foods Golden Raisin” is packaged in an uncoded, one pound, plastic bag and were distributed in New York, New Jersey, Massachusetts and Connecticut.

Routine sampling by New York State Department of Agriculture and Markets Food Inspectors and subsequent analysis of the product by Food Laboratory personnel revealed the product contained high levels of sulfites, which were not declared on the label. The consumption of 10 milligrams of sulfites per serving has been reported to elicit severe reactions in some asthmatics. Anaphylactic shock could occur in certain sulfite sensitive individuals upon ingesting 10 milligrams or more of sulfites.

No illnesses have been reported to date to this Department in connection with this product. Consumers who have purchased “Maya Overseas Foods Golden Raisin” should contact Maya Overseas Foods at (718) 894-5145.

[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1865

make a great “milkshake”

take one cup of flavored yogurt, one cup of milk, add fruit(blueberries are healthiest) and whip in blender then enjoy.

if you use plain yogurt you can add sf (sugar free) jello to flavor it just a spoonful to taste. add ice instead of milk for an alternative too. just a different variation. if you don’t have fruit or milk to add.

plain yogurt is good with just the sf jello in it as flavor too. not as a shake I mean.

---

Stuffed Chocolate Peanut Butter Baked Bananas

Bananas
Semi-Sweet Chocolate Chips (or sugar free)
Natural Peanut Butter

Preheat oven to 450 degrees.
Lay the bananas so the ends are pointing up. Using a knife, cut a slit down the inside top so you can open it like an envelope, careful not to rip open the peel. Spread 1 tablespoon of peanut butter inside each banana and sprinkle with chocolate chips. Close the peel of the banana up and wrap the entire banana in aluminum foil. Place the bananas on a baking sheet and transfer to the oven to bake, about 10 minutes or until the insides of the banana are soft and warm and the chocolate is melted.

enjoy

---

fruit pizza. serve cold:

Crust:
1 1/2 cups ww flour
1/2 tsp. salt
2 Tblsp. Splenda
3 Tblsp. skim milk
1/2 cup ICBNB (the spray pours right out)
Mix all ingredients with a blender. Spread evenly on an ungreased pan (I used a 12 in. pie plate)
Bake 15 minutes at 375 til golden brown. This crust MUST be completely cool before filling is added.

Filling:
4 oz. Light cream cheese
1/4 cup Splenda
1 Tblsp. skim milk
1 Tblsp. Orange juice
1 Tblsp. Lemon Juice
1/2 pint low fat Cool Whip
Mix cream cheese in blender until is is fluffy and has no lumps. Add the rest of the ingredients except for the Cool Whip and process until it is well blended. Add the Cool Whip and whip until thick. Spread the mixture evenly on the COOLED crust.

Fruit:
Top with sliced strawberries, bananas, kiwi, rasberries, blueberries or any combination of fruit you prefer!!

some people make and serve this on a pizza stone too.

---

also some of my favorites are ricotta creme’s.

Peanut Butter-Chocolate Ricotta Crème

Two servings.

1 cup low fat or part-skim ricotta cheese

1/2 teaspoon vanilla extract

2 or 3 packets Splenda

1/2 to 1 tablespoon natural peanut butter

1/2 to 1 tablespoon baking cocoa (or 1 to 2 tablespoons sugar-free chocolate syrup)

mix together and enjoy!
___________________________________________________

for just a peanut butter one I forgo the cocoa.

you can make this with just ricotta, any flavored extract (almond etc) and splenda too! another easy variation.

---

This just came recently in an email from splenda.com. It looks very interesting

Chocolate Yogurt Pops

1 (8 ounce) container plain nonfat yogurt
1/4 cup sugar-free cocoa mix (read labels for SB ingredients)
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
4 popsicle sticks

Serves: 4 Prep Time: 3 Min
Directions
1. Mix all ingredients in a small mixing bowl. Spoon mixture into four, 3 ounce paper cups. Set cups in a muffin pan or on a flat plate. Place popsicle sticks in the center. Freeze about 3 hours or until solid.

2. Peel paper cups away from popsicles before serving.

---

If you don’t like the ricotta creme’s You might like this:

Peanut Butter Whip
1 pkg.instant sugar free,fat free pudding
(white chocolate, butterscotch, vanilla work well)
1 1/2 C cold milk
1/4 C. Natural Peanut Butter
1 1/2 C light cool whip
Mix pudding and milk beat 1-2 minutes....starts to thicken.. stir in peanut butter and then fold in cool whip... chill and eat

---

[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1900

Here is a recipe my friend shared with me on her blog. She makes her own lunchmeat and sausage :-)

One of these is breakfast sausage sandwiches, made in a healthier manner. Instead of taking a patty of Jimmy Dean sausage and slapping it on a biscuit, I buy whole grain English muffins and make a large batch of homemade chicken and lean pork breakfast sausage. I have a Kitchen Aid mixer with a meat grinding attachment, which makes for a lot of potential.

I bought bone in chicken quarters this time , at a savings of almost 1.40 a pound , and decided to do my own butchering. It did not have to look pretty to go in the grinder, so why not. Deboning meat is easy if you have sharp knives, and the savings can be substantial. Mission accomplished, but I looked at the parts to discard and thought they still contained too much meat to justify tossing. What to do in order to retrive the meat ? Crockpot to the rescue ! I tossed the bones and skin in the pot, added onions, carrot, garlic, bay leaves, spices, ,water and fired it up. The objective was to create something I have not yet done , ,but have been wanting to give a try for several years- lunch meat.

Believe it or not, lunch meat is relatively simple to make. You take meat with bones, toss it in a pot with water, spices and so forth, simmer till tender, pick the meat off the bones, chop fine, place in a pan with enough liquid to make it like a slurry, bring to a boil, mix in two envelopes of unflavored gelatin and whatever seasonings you desire, pour into a container and chill. Then slice and eat- this will not freeze however.

So , from that pack of chicken parts I got breakfast sausage sandwiches ( 35 patties when combined with the pork), 6 cups of rich stock and a small loaf of lunch meat.

(I don’t have her exact measurements on the sausage part, but I would say at least equal ground pork and seasonings.

God bless,
Sister Penny

---

Several links look good here:

http://www.google.com/search?hl=en&client=firefox-a&rls=org.mozilla:en-US:official&hs=rq0&q=make+your+own+lunch+meat&revid=31738776&ei=RD9hStjpPOivtgfpguD_Dw&sa=X&oi=revisions_inline&resnum=0&ct=broad-revision&cd=3

Looks like excellent sausage links:

http://www.google.com/search?q=homemade+chicken+and+lean+pork+breakfast+sausage&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

http://www.google.com/search?q=lunch+meat+is+relatively+simple+to+make&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US:official&client=firefox-a

[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1416

Sauses, Dips, Salsas, and Spice Mixes,and Misc.
« Thread Started on Sept 12, 2006, 11:19pm »
Jeff’s Salsa Recipe

6 ripe tomates
1 medium onion
4 medium garlic cloves
1 tsp. cilantro (or more to taste)
2 medium jalepeno peppers
juice from one lemon
juice from one lime (optional)
salt and pepper to taste
tomato juice according to how thin or thick you like your salsa, adjust accordingly

Chop all ingredients fine or whatever consistency you like.
Add all together and stir well, taste.
Add more onion, garlic or jalapenos according to how hot you like it.

Let set out for 1/2 hour to mellow and then put in a canning jar and refrigerate. (Don’t put in plastic as the smell does not come out)

Here is a recipe my 17 year old son made up just yesterday! This is so good spread on warm toast in the morning or for a snack.

Lemon Butter

1 stick butter (salted) (room temp)

1/8 cup sugar

3 or 4 Tb (I USE 4) lemon juice ( I use the bottled kind)

Warm toast

Take soft butter add sugar and lemon juice, mix well, spread on warm toast. Yummy!

Apple Butter

This can be made in a crockpot or oven at 325 degrees for 3-4 hours.
4 qts. unsweetened applesauce
7 C. granulated sugar
1-1/3 C. brown sugar
5-1/3 T. cider vinegar
5-1/3 T. lemon juice
2 teaspoon. cinnamon
2 teaspoon. allspice
1 teaspoon. ground cloves

Combine all ingredients in a crockpot or roasting pan. Cover and cook 3 hours, stirring occasionally. Remove lid and continue cooking until excess liquid cooks away (turn to low as necessary) Crockpot 5-8 hours, oven 3-5 hours Seal mixture in hot jars and process in a hot water bath for 10 minutes. Makes approximately 8-10 pints.

Spinach Ball Hors de oeurves

Here’s a recipe for Spinach Ball Hors de oeurves that a devoted spinach detester will eat. It’s a handy snack to have when you have a vegetarian amongst you. I have discovered that they may be made a day ahead of time and baked just as your company arrives. Actually they are so friendly that you may be able to bake and freeze them and just microwave them.

2 10oz. pkgs chopped spinach, thawed and thoroughly drained. (I squeeze it to get it as dry as possible.)

2 C. Pepperidge Farm herb seasoned stuffing. (I put it in a plastic bag and smash it some with a rolling pin.)

1 small onion, minced finely (I just use the shredder to avoid lumps that make the balls not want to stay cohesive.)

4 eggs, beaten
1/2 C. melted butter
1/2 C. fresh grated Parmesan cheese
salt and pepper to taste

You may, as I said, make these ahead of time. Roll into balls about the size of a small walnut. It says to grease the pan, but I line a cooky sheet with tin foil and give it a spritz of Pam spray and bake them on there to save dish washing.

375 degrees for 20 min.

Top Secret Recipes version of Arby’s Horsey Sauce

Even though Arby’s has diversified its menu with wraps and deli sandwiches on sliced whole wheat bread, it’s the thinly-sliced roast beef piled high on hamburger buns that made this chain famous. Since roast beef and horseradish go beautifully together, Arby’s created a delicious mayo-based horseradish sauce, which happens to be great on most homemade sandwiches, too. So, with the help of this secret formula, you can clone as much Horsey sauce as you want. Get out the blender, since you’ll need it to puree the horseradish in the mix so that the sauce is smooth like the real sauce!

1 tablespoon white vinegar
4 teaspoons granulated sugar
1/8 teaspoon salt
1 cup mayonnaise
2 tablespoons plus 2 teaspoons prepared horseradish

1. In a small dish, dissolve the sugar and salt in the vinegar.
2. Measure mayonnaise and horseradish into a blender. Add the vinegar solution, then turn blender on medium speed for about 10 seconds.
3. Pour sauce into a covered container and chill it for at least a couple hours to let the flavors mingle.

Makes 1 cup. Mmmmm!

Top Secret Recipes version of Taco Bell® Chicken Fajita! Seasoning Mix

A couple years ago Taco Bell and Kraft Foods got together to produce a line of products - everything from taco kits to salsas and spice mixes - all stamped with the familiar Taco Bell logo and available in supermarkets across the country. The idea was a winner, and now the Taco Bell line of products is among Kraft’s top sellers. The clone of this mix, made with a combination of common spices and cornstarch, can be kept indefinitely. When you’re ready to cook, you’ll just need some chicken, a bell pepper, and an onion, and then you simply follow the same instructions that you find on the package of the real thing.

1 tablespoon cornstarch
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crushed chicken bouillon cube
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin

1. Combine all of the ingredients in a small bowl.
2. Prepare fajitas using the following ingredients:

4 boneless, skinless chicken breasts (1 to 1 1/4 lb.), cut into thin strips
2 tablespoons oil
1/3 cup water
1 green bell pepper, cut into strips
1 medium onion, sliced

Prepare the fajitas using the same directions found on the package of the original seasoning mix:

1. COOK and stir chicken in hot oil in a large nonstick skillet 5 minutes on medium-high heat. Add TACO BELL Fajita Seasoning Mix, water, green pepper, and onion; cook and stir on medium heat 5 minutes or until chicken is cooked through and the vegetables are tender.
2. PLACE tortillas on microwavable plate. Cover with plastic wrap. Microwave on high 1 minute.
3. Spoon chicken mixture onto each tortilla. Top as desired with TACO BELL salsa. Roll up tortillas.

Makes 5 servings.

Top Secret Recipes version of Taco Bell® Taco
Seasoning Mix

This is a simple recipe to clone the contents of the seasoning packet that bears the Taco Bell logo found in practically all the grocery stores these days. You probably expect the seasoning mix to make meat that tastes exactly like the stuff you get at the big chain. Well, uh, nope. It’s more like the popular Lawry’s seasoning mix, which still makes good spiced ground meat, and works great for a tasty bunch of tacos.

2 tablespoons flour
2 teaspoons chili powder
1 1/2 teaspoons dried minced onion
1 1/4 teaspoons salt
1 teaspoon paprika
3/4 teaspoon crushed beef bouillon cube
1/4 teaspoon sugar
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
dash onion powder

1. Combine all of the ingredients in a small bowl.
2. Prepare taco meat using 1 pound of ground beef and following the same spunky directions as on the original package:

1. BROWN ground beef; drain. Add seasoning mix and 3/4 cup of water. Bring to a boil; reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
2. HEAT taco shells or tortillas as directed on package.
3. SERVE bowls of seasoned ground beef, lettuce, tomato and cheese. Pass the taco shells or tortillas and let everyone PILE ON THE FUN!
Makes 12 tacos.

Top Secret Recipes version of Arby’s® Sauce

Although the beef sandwiches from Arby’s would be very hard to duplicate since they are made from specially processed beef hunks, thinly sliced, this fast food chain’s barbecue sauce can be cloned easily. Now you can whip up this slightly tangy sauce to put on your own homemade sandwich creations, even barbecued ribs or chicken.

1 cup ketchup
2 teaspoons water
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon Tabasco pepper sauce

1. Combine all the ingredients in a small saucepan and cook over medium heat, stirring constantly, until the sauce begins to boil, 5 to 10 minutes.
2. Remove the sauce from the heat. Cover and allow to cool.
3. Pour into a covered container for storage in your refrigerator. Keeps for a month or two.
Makes 1 cup.

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Pumpkin Dip

1 16 oz can of solid pack pumpkin
1 small package of instant vanilla pudding...dry
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 small container of Cool Whip

Mix well and serve this with gingersnaps or vanilla wafers

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I am going to attempted to post the crab dip recipe. I say attempt, because when I make it I never make it the same way twice and I am actually not using one recipe, but I combine two different ones.

Artichoke Crab Dip

16oz. of artificial crabmeat
2 cream cheese
lemon juice
1 tsp. dry mustard
1 cup shredded cheese
1 8oz jar of artichoke hearts, drained
1 cup of either mayo or sour cream or a combination of the two
Sprinkle of garlic powder

I chop the crabmeat up and I make sure that my cream cheese is soft it makes it easier to mix. I just do a dash or two of lemon juice and the same with the mustard. I usually buy the marinated artichokes and I drain them, but I don’t rinse them, and then I chop them up a little too. Don’t add anymore then the one cup of mayo or sour cream of the combination unless when you make it you think it was too dry and then modify it the next time. Then add the garlic and mix well. I usually bake this in a shallow correl type of dish. I couldn’t at the camp meeting. I just bake it until it’s browned a little on top. I buy one of those baguette type of breads from the store they are cheap. I just slice this and i usually toast it for a few minutes in the oven after I slice it. We like the crisp bread. If you don’t mix the cream cheese well you’ll have lumps of cream cheese esp. if you don’t cook it long enough. You really can’t mess this up. I have fixed it dozens of times and ways and the only time I didn’t think it turned out well, was when I didn’t mix it well enough. You can also do Parmesan cheese and you can add more or less cheese, whatever you like.

I hope you enjoy making this. It’s usually a hit wherever I take it.

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One of our favorite dips for Corn chips.

Creamy Rotel Dip

1 pkg cream cheese

1 can rotel (juice and all)

Warm in a pot until melted and mixed. We eat this warm (actually hot off the eye) Yummy this is so good! Enjoy!

We make Homemade Pimiento and Cheese this is soooooo good.

Pimiento and Cheese

2 lb block of Monterey Jack cheese ( grated )

Louisiana hot sauce to taste ( we use alot)

Mayo

Mix grated cheese with mayo until creamy (do not add too much), then add many shakes of hot sauce (I use aprox 2 tsp. ) this will give it an orange color and a wonderful zesty flavor

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Lenni’s Ranch Dressing

1/2 cup buttermilk
1/2 cup mayo
1-11/2 tsp granulated onion
1-11/2 tsp granulated garlic
1 Tbl dried parsley
1/8 tsp dry mustard
1/8 tsp paprika
1/8 tsp pepper
mix well

I only use buttermilk in this. I do keep buttermilk on hand because I have a lot of recipes that call for it. To make this a dip you use sour cream (maybe even plain yogurt) If you only had milk you could sour it but I don’t know what it would taste like. Or mix it with sour cream or yogurt and thin it with milk.
This is also a dump recipe for me so if its to strong ease up on the onion and garlic. If it’s to hot ease up on the pepper,mustard or paprika.

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Spinach Dip (off the Knorr Soup Box)

1 pkg 10 oz, frozen chopped spinach, thaw and drain
1 16 oz container sour cream
1 cup mayo
1 pkg Knorr Veggie soup mix
1 can 8 oz water chestnuts, chopped
3 green onions, chopped.
In bowl, mix all up and cover and chill 2 hours, Spoon into a bread bowl or serve w/crackers.

CHOCOLATE CHIP CHEESE BALL

8 oz. cream cheese (softened) 2 TBSP brown sugar
1/2 cup butter (no marg.) 3/4 cup mini-chocolate chips
1/4 tsp. vanilla 3/4 cup chopped pecans
3/4 cup powdered sugar (chopped small)

Beat cream cheese, butter, and vanilla until fluffy or mixed.
(Do not over beat - will not hold its shape)
Add both sugars and beat until mixed together.
Stir in chocolate chips (do not beat)
Cover and put in frig. for 2 hours or longer
Put on wax
Shape into ball - back in frig for at least 1 hour
(it can be left in frig. over night)
Right before serving roll in pecans
Serve with graham crackers or graham cracker sticks

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[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1420

One Step Lasagna

This lasagna recipe came from BH&G magazine more years ago than I care to remember. I know I’ve made it this way all of my adult life...LOL

1 1/2 cups water
1 jar (32 oz.) spaghetti sauce (or equivalent of home made)
1 box (16 oz.) lasagna noodles
1 container (15-16 oz.) ricotta cheese (though I use cottage cheese instead)
8 oz. mozzarella cheese, shreds or thinly sliced
1/2 cup parmesan cheese

1. Combine water with spaghetti sauce in bowl. cover bottom of 13X9X2 baking dish or pan with 1 1/2 cups of the sauce.

2. Arrange layer of uncooked noodles, slightly overlapping, on top of sauce. Spread half the ricotta (cottage cheese) and half the mozzarella over noodles. Sprinkle with 2 table spoons Parmesan. Add another layer of sauce. Repeat with another layer of noodles, the remaining ricotta and mozzarella and 2 table spoons Parmesan. Top with layer of noodles, Pour remaining sauce over, spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan. Cover tightly with heavy duty foil. Set on Jelly roll pan.

3. Bake in preheated moderate oven (350) for 1 hour or until knife goes easily through pasta. Let stand, covered, on rack 10 minutes.

We use this recipe just as it is...meatless...and it’s really a hit that way. But, I have added browned ground beef or other cooked meats to the sauce. Also, have added cooked zucchini or wilted spinach to it.

German Cabbage Skillet

6 cups coarsly chopped green cabbage
1 1/2 cups grated carrot, peeled and washed
1 lb smoked sausage, cut into 1/3 inch slices
5 tablespoons canola oil (or chefs choice)
1 cup water

1. in large skillet over medium heat add oil.
2. heat oil until hot but not smoking.
3. add smoked sausage,cook until lightly browned, about 5 minutes.
4. add carrots and cabbage.
5. add water.
6. cover with lid,simmer for 25 or until cabbage is tender and water is absorbed.

Confetti Vegetable Pizza

Two 8 ounce packages of Pillsbury crescent rolls
12 ounces of cream cheese
3/4 cup of mayonnaise
1 package of Ranch dressing
4 ounces of mushrooms, diced
3 medium carrots, diced
5 to 7 medium broccoli florets, chopped
5 to 7 medium cauliflower florets, chopped

Pat crescent roll dough into a 17 x 11 1/2 x 1 inch jelly roll pan. Bake until golden brown. Cool. In a separate bowl mix cream cheese, mayonnaise and Ranch dressing until creamy. Spread over cooled crescent and sprinkle with chopped vegetables. Pat into cream cheese. Cut into squares. Prepare 8 hours prior to serving for seasoning to bloom in the cream cheese. Preparation time: 30 minutes. Serves 8 to 12.

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Supper Ideas:

Baked chicken and creamy rice...Bake chicken (sprinkled with season of your choice) When done take out set aside add to the drippings, cream of chicken soup(or mushroom) , and sour cream, Then stirr in tons of cooked rice then place chicken on top and serve, You can serve a vegitable on the side like green beans or corn or mixed vegitables etc... Enjoy!

Pizza Roni....1 lb ground beef, 1 onion (diced), brown set aside, meanwhile boil 6 cups Ziti noodles (salt added to water), When done drain set aside, in a pot add4 reg cans (15 oz I think) tomato sauce, 1 regular can Black olives ( sliced), and Italian seasoning and garlic, simmer aprox 10 to 15 min then pour over noodles, add some grated cheese (aprox 2 or 3 cups), and the cooked meat, Mix well.....Enjoy!....This is really good!

Home made Mac and Cheese with Smoked sausage.....Boil 6 cups mac noodles (make sure to salt the water), drain add 1 stick butter, 2 or 3 cups grated mild cheddar cheese, buttermilk ( or you can use regular milk I do not like it as well) to make creamy,Salt and pepper to taste, On the side slice smoked sausage and warm in pan discard grease, Mix into Mac and cheese......This is easy and very good.

Burritos.....Ground beef, sour cream, grated cheese, black olives, diced onions, salsa,and tortillas. This is good and easy also.

Hay stacks/ or taco salad.....Cooked ground beef, grated cheese, cooked rice, tortilla corn chips, shreaded lettuce, diced onion, diced tomatoes, sliced black olives, and cheese sauce or thousand island dressing ( I like cheese sauce.) This is done by putting all the ingredients in seperate bowls and letting the individuals stack there own....It’s alot of fun and very good too.

Mashed Potato cassarole.......Layer mashed potatoes, cooked ground beef with diced onion added ( can also add diced bell pepper), tomato sauce, (seasoned with garlic , salt, and pepper,) then frozen corn, then add cheese on top Bake at 350 for aprox 30 min until heated through.

Ground beef cassarole.....1 1/2 lb ground beef, 1 onion diced,1 12 oz can corn, 1 can cream of cheddar cheese soup, 1 cup sour cream,i jar chopped pementos, 1/2 tsp, salt,1/2 tsp pepper, 3 cups noodles ( egg) cooked,1 cup cracker crumbs, 1/2 cup mild cheddar cheese, 3 Tb butter, Cook onion and beef drain,, Add next six ingredients, Stir in Noodles,Sprinkle with crackers and cheese, drizzle butter over top. Bake at 350 til warm....

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Chicken Casserole
6 Tbsp. butter
1 10.75 oz can cream of celery soup
6 Tbsp. flour
3 c. chicken broth
8 oz. Velveeta cheese (cut up)
1/2 tsp. salt
12 oz. package of noodles, cooked
3/4 tsp. celery salt
4 c. diced cooked chicken
1 10.75 oz can cream of mushroom soup
dry stuffing mix (I use stove top)

In a saucepan, melt butter over medioum-low heat. Stir flour in slowly, using a wire whisk, until the butter and flour mixture begins to bubble. Continue cooking and stirring for @ 2 minutes.

In a seperate pan, heat chicken broth; stir in salt and celery salt. Once broth is fully heated, add it to the butter and flour mixture, stirring quickly. Return the saucepan to heat; stir over medium heat until sauce begins to thicken (don’t allow to boil). Add soups and Velveeta cheese; cook until creamy and smooth. Mix sauce, noodles, and chicken together; pour into greased 9X13 pan and cover with stuffing mix. Bake at 300 * for 1 hour. Makes 8-10 servings.

I add 16 0z of velveeta cheese and about 6 cups of diced cooked chicken and this recipe gives us a 9X13 pan and also a smaller 8X8 pan full.
Enjoy

Mrs Browns Taco Pie

I took leftover taco meat, added another pound to it.

While it is cooking put a pie crust into a 13x9 pan

When the meat is done add a jar of salsa and a can of refried beans. Mixed all real well and pour into pie crust.

Then take a thing of sour cream and put that on top of the meat.

Lastly I put cheese over all.

Bake until crust is done.

Served it with chips and taco fixing.

Pot pie

2 leftover pie shells (top and bottom)
2 cups chopped turkey
2 cups frozen veggies (green beans,peas,corn,carrots)
white sauce with chicken bullion
topped with crust
bake at 350 until browned,warm and bubbly
served with salad and any other leftovers

My girls also like creamed turkey over toast.
White sauce with chicken bullion (about 2 cups)
2 cups leftover turkey meat
peas
salt and pepper to taste
served on buttered toast with salad and fruit.

I do keep a container in the freezer that I put every ounce of leftover veggie, potato, and beef anything from bits to gravy. When it is full I have the best stew you have ever had. It never tastes the same but it is always hearty and yummy. It only takes about 20 min. to cook from freezer to table. (defrost in micro.)

Hamburger Stroganoff

1lb of lean hamburger
1/4 chopped onion
garlic powder
1/4 cup flour
salt and pepper to taste
2 cups beef broth ( or beef bouillon)
ketchup
sour cream

brown hamburger with onion over med. heat
add garlic powder
add flour to hamburger and continue to brown for 2 or more min.
add the beef broth and stir until thick (if to thick add more broth)
add a hardy squirt of ketchup and stir.
drop temp to med. low
let simmer until rice, noodles, or potatoes are made.
when almost ready for dinner, fold in sour cream. (this will make it a little thicker. Don’t worry if sauce looks a little thin before added)
Serve over hot buttered egg noodles, potatoes, or rice.
great with a green bean side and or salad. Don’t forget fresh buttered bread!

This is one that I use when I’m really busy and time is short. I’ll give them to you in the amount that we eat. It is easy to add or delete as needed.

4 frozen chicken breast (boneless, skinless)
4 carrots pealed if needed and cut into large chunks
6 potatoes washed with jackets on cut into quarters
1/2 onion
olive oil
salt and pepper

place frozen chicken in an oven proof dish
place cut veggies all around
drizzle olive oil around the top and give a lite quick stir.
salt and pepper
Cover and bake at 350 for about a hour (until chicken is no longer pink) the frozen chicken makes it’s own liquid.
serve with salad or fruit and buttered bread.
It is very simple and yummy.

I buy my frozen chicken at costco so I always have it in the freezer.

I try to use whole foods when ever I can. I don’t by boxed meals and try to do things from scratch. (I do buy bread just because we can eat it so fast. 1 loaf per lunch is more than I can make) I do make bread often to go with meals. It is a nice treat.

I have some great Mennonite breads that I will make into rolls and try to keep in the freezer. sometimes it’s just easer to buy.

I do buy and use canned beans but only for a few recipes. Here is one I use them for.

1 can white beans
1 can red or pinto (or both)
1 can black
1 can french style green beans
1 can chili (or any leftovers you may have)
a few hand fulls of frozen sweet corn
3 beef bullion cubes
1 lb hamburger
1/4 onion or onion powder
1/4 cabbage chopped
chili powder

I dump all the beans (what ever kind I have on the shelf) juice along with the corn and chili into a crock pot or soup pot on the stove. bring to a hot temp and drop hamburger into the pot raw. Add the onion powder, chili powder, and bouillon cubes. Soften the cabbage in the micro for quick cook or put in the crock along with the meat.
This is a soup that taste the best in a day or to. It is wonderful fresh as well. This soup can feed a whole bunch of people. If company is coming then add another can of something.

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Hearty Taco Dip for Supper

I took leftover taco meat, added another pound to it. While this was cooking a put a pie crust into a 13x9 pan when the meat was done I added a jar of salsa and a can of refried beans. Mixed all real well and put into pan. Then I took a thing of sour cream and put that onto the meat. Lastly I put cheese over all. Bake until crust is done. Served it with chips and taco fixing. Was great and the next day what is leftover can go into the Crockpot with Velveeta cheese and be served as a dip.

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Hillbilly Chili over Rice

1 lb ground beef

32 oz bag frozen mixed vegetables

1 qt (or 28 oz can) tomatoes juice and all.

1 15 oz can tomato sauce

1/2 tsp garlic powder

3 Tb chili powder

1/4 ground red pepper (opt)

Brown beef drain add tomatoes juice and all, tomato sauce, garlic powder, chili powder, red pepper, salt to taste. Bring water to a boil in a pot simmer mixed vegetables until done drain add to sauce, you can add some of the vegetable juice to make it thinner. ( this is not a thick sauce like spaghetti sauce it’s a little thinner) Serve over warm rice.

Enjoy!

This is verry good. I live in Tennessee thats why I named it Hillbilly Chili over Rice. Sounds like something my hillbilly friends would like. They make the neatest things like Flu doger Flitters or also known as Blue dogger Flitter, Also Stone soup. I was always taught growing up in Alabama to not mix two starches in a meal like Rice, Macaroni, or Potatoes, Here in Tennessee they often eat meals with Potatoes and Macaroni and cheese in the same meal. It’s differant for me, but I like it! They eat alot of regular country food too which I’m used to.

I spoke to my Hillbilly friend this afternoon on the phone and she gave me a few of her recipies. They sound good.

Chicken and Bow-ties

16 chicken thighs

1 large diced onion

1 5lb bag of potatoes cubed

3 chicken boulion cubes

salt and pepper to taste

1 16 oz box of bow tie noodles

Boil chicken, salt and pepper to taste, put water to cover chicken in a 12 qt pot about 2 inches over chicken pieces. When done debone set aside. Add potatoes and onion, boulion cubes to the broth in pot then simmer when potatoes are almost done add bow-tie noodles. When noodles are done eat and enjoy.

Tuna cassarole

4 cans of tuna drained

1 16oz bag frozen peas

1 16 oz bag of frozen corn

1 family size can cream of mushroom soup

1 16 oz bag of mac noodles

Boil mac noodles add peas and corn when done drain add cream of mushroom soup, and drained tuna. This also sounds really good. Enjoy!

Pasta salad

8 oz macaroni noodles

8 oz multi colored ( vegetable )spiral noodles

8 oz small egg noodles

Mayonaise ( to coat)

salt and pepper to taste

Boil noodles add mayo and salt and pepper. Simple, but it sounds good. Enjoy!

Darlene’s King Ranch Chicken

8 Chicken thighs

1 Lg onion diced

10 stalks celery sliced

corn chips

4 cups salsa [ 1 qt]

4 cups grated cheese [mild cheddar]

1 family size can cream of chicken

4 cups chicken broth

Boil chicken [salt and pepper to taste] debone, reserve broth. In a skillet with 2 Tb butter saute’ celery, and onion when almost done add broth,salsa, simmer for 10 min. In seperate bowl add cream of chicken diluted with milk until porable [at least 1 cup of milk] Then add both veg. and crm of chicken soup this makes a thin sauce add deboned chicken to sauce. You’ll need 2 9 x 13 pans [ I use glass] Crush corn chips into 9 x 13 pans enough to cover about 1 inch high. Then pour sauce over chips [devide sauce] Then devide cheese sprinkle over top bake 350 for aprox 30 min. or until bubbly.

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JAMBALAYA CASSEROLE

3 large onions, chopped
3 large green peppers, chopped
3 celery ribs, chopped
12 garlic cloves, minced
1-1/2 cups butter
3 pounds fully cooked smoked sausage, cut into 1/2 -.......inch slices
9 cups chicken broth
6 cups uncooked long grain rice
3 cups chopped fresh tomatoes
1-1/2 cups chopped green onions
1/2 cup minced fresh parsley
3 TBSP Worcestershire sauce
3 TBSP hot pepper sauce
3 TBSP browning sauce, optional
1 TBSP salt
1 TBSP pepper

In a large skillet, saute onions, green peppers, celery and garlic in butter until crisp-tender. Place in a very large bowl; stir in the remaining ingredients.
Transfer to three greased shallow 3-qt. baking dishes.
Cover and bake at 375 degrees for 45-50 minutes or until rice is tender, stirring twice.

NOTICE:
YEILD: 3 casseroles (8 servings each)

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Darlene’s Spaghetti

32 oz cooked thin spaghetti noodles

4 ( !5 oz )cans Hunt’s tomato sauce

1 can diced tomatoes

seasoning: basil, bay leaf, oregano, ground garlic, salt, crushed red pepper (just a little )

1lb ground beef

1 onion diced

1 bell pepper diced (opt)

Brown beef add bell pepper, and onion saute’ until done. Drain. Boil noodles, drain set aside. In the pot with beef and vegis add tomato sauces, tomatoes juice and all, and spices simmer for aprox 20 min.

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Peppered steak

Make beef paties coat with flour, cook in small amount of oil, when done set patties on paper towel, save drippings make a milk gravy by adding flour until grease is disolved in flour then add milk a little at a time let it thicken like you like then add 1 can of cream of mushroom, and plenty of pepper you’ll need a little more milk to thin it like you like. Put patties back in simmer until your rice or mashed potatoes are done.

Chicken-Cheese Roll-ups

3 cans cresent rolls
2 cans cream of chicken
1/2 cup milk
cooked chicken
cheddar cheese (depends on how much you would like)
broccoli (optional)

Mix cream of chicken with some cheddar cheese (1 - 2 cups) and milk, heat to melt cheese, and set aside.
Mix cooked chicken with cheddar cheese (about 1 cup of cheddar cheese or a little more)
Mix in frozen brocolli or fresh cooked brocolli (this is optional)
Unroll cresent rolls - sprinkle with the chicken-cheese-broccoli
Roll-up cresent rolls and place into a greased baking pan.
Pour soup mixture over that, but do not cover the cresent rolls completely.
(There might be extra soup mixture left to pour over after it bakes if your family likes the extra soup mixture.)
Bake on 350 degrees until the cresent rolls are done.

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Chicken Casadeas

Flour Tortillas

Cooked chicken, deboned and chopped up

Grated cheese (we use mild cheddar) most people use Monteray Jack cheese.

Heat cast iron skillet, place tortilla on (ungreased) hot skillet turn heat down to med. about 5 on our stove. Place chicken around on tortilla leaving about 2 inches to outer edge. Then add grated cheese, Place other tortilla on top press down with spatula flip over, toast on other side. Put on plate cut into 4 pieces (like a pie) put guacamole in the center. Yummy!

Homade guacamole

Avacados ( I buy mine from Sams wholesale store for aprox. a bag of 6 for 5.00.

Mayonaise ( not miricle whip or salad dressing)

Lemon juice (a few Tb.’s)

Seasonings: small amount of garlic powder, a fair amount of chili powder, a small amount of salt (to taste)

Cut ava cados around then twist, remove seed, sgarbagee out avacado fruit, mash up, mix in aprox 1 to 1 1/2 cup’s of mayonaise, then mix in lemon juice, and spices. Mix well! This is so good. And good for you too! Enjoy!

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Baked Chicken over Sticky Rice

Bake aprox 8 pieces of chicken ( I bake more ) Then remove from dish, add 1 family size can of cream of mushroom and 2 or 3 cups of sour cream to the chicken drippings, mix well then add cooked rice ( I use a 3 lb bag it makes a good amount of rice) Mix well then add chicken pieces back to the top of rice serve and Enjoy! Save half the rice for the next nights meal... The next day add a large can of rotel tomatoes and cooked ground beef with sauted onion mix well bake in 350 oven until warm...

Darlene’s Chili ( Texas) Beef Skillet

1 lb lean ground beef

3/4 c chopped onion

1 1 lb can of tomatoes cut up ( juice and all )

1 15 oz can red kidney beans

3/4 c uncooked rice

3 Tb bell pepper chopped

1 1/2 tsp chili powder

1/2 tsp garlic salt

3/4 cup grated mild cheddar cheese

Brown meat and onion in electric skillet ( I do this on the stove ) 350... Stir in next 6 ingredients, 3/4 c water, and 1/2 tsp salt, Cover reduce heatto 220... Simmer 20 min stir often, add cheese, cover melt cheese serve... Enjoy!

I make a big batch of this in a large skillet on the stove top... This is a family favorite!

Glenda’s Pizza Dough
1/2 cup of warm water (hot)
1 tablespoon dry yeast
1 teaspoon sugar
2 cups flour
1 tablespoon vegetable oil (olive oil)
1/2 teaspoon salt

Combine 1/4 cups water(warm) with yeast and sugar. Stir and dissolve the yeast allow to stand about five minutes.

Put flour, oil and salt into a food processer and process about five minutes. Stop add yeast mixture. Process again for about 10 seconds. Now add enough water to make the dough from a ball that cleans the side of the food processer.. process so that the ball turns around about 25 times in the food processor...

Put dough ball onto a greased pizza pan cover and allow to sit for 10 minutes. After the time has passed pat the dough down leaving a ridge on the edges. put all the ingredents you wish. And place in over at 425 for 15 minutes..

Now we have used this dough to make pizza with sauce, cheese, pepproni, sausage, etc And we use this dough to make a breakfast pizza we take it and make the dough up do what it says and then we make up a white gravy place that on the pizza unstead of the pizza sauce.. Top with cooked scrambled eggs, sausage, onions, bacon pieces and don’t forget the cheese.. It is so good.. bake for about the same time. I just go by how the dough looks when I lift it up.....

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Susan’s Saturdays Soup Pot

I take soup bones and roast them in the oven for 2 hours till they turn nice and brown.

Then I put them in a big pot of water and start boiling them maybe 2-3 hours.

I put what ever veggies I happen to have on hand - onions, garlic, carrots, celery etc (kwim) after they have cooked about 30 minutes I start putting in what bits of leftovers might be in the fridge. Left over noodles, brown rice, stuff like that.

I cook it another 30 minutes and dinner is served with a salad from our garden if possible or some fresh whear bread or maybe hot cornbread.

Every Saturdays soup pot is different but they are all good.

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~ “The Bible calls debt a curse and children a blessing; but in our culture, we apply for a curse and reject blessings. Something is wrong with this picture.” ~ by, Doug Phillips

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Re: Main Dishes
« Reply #12 on Sept 13, 2006, 11:48pm »
5 large tomatoes diced small
1 tip of a jalepeno pepper, (wear gloves!)optional
1 large sweet onion minced
1 Tablespoon minced garlic
1 large green pepper chopped small
1 T lemon juice
1/4 tsp salt
1/8 tsp pepper
1/8 tsp chili powder
Mix and let chill about 3 hours, serve with warm tortilla chips.

Dinner Ideas:

Baked potato bar

Baked potatoes for your family
Toppings can include: Sour cream, butter, chili, cheddar cheese shreds, steamed veggies, salsa, onions, whatever your family likes..We like this for a quicker lighter meal.

Chinese Stir Fry

2 cups cooked meat of your choice, stir fry in olive oil
Add the following veggies chopped:
Onion
Carrot
Celery
Mushrooms
Baby Corn
Water Chestnuts
Bean Sprouts
Sliced Red Bell Pepper
Stir fry until Tender crisp using olive oil and soy sauce, I do prefer Hoison Sauce versus soy as it is not as salty.

Serve over steamed sticky white rice or chinese crispy noodles.
Another variation is to stir fry 1 package of partially cooked Top Ramen Noodles once the veggies are done.

---

Darlene’s Chicken Gumbo

8 chicken thighs
2 16 oz bags of frozen okra
1 qt of tomatoes juice and all diced up ( or 28 oz can diced tomatoes juice and all.)
1 Lg onion diced
4 Bay leaves
Cajion Spice ( I use Tony Chachere’s) to taste I use a lot!
ground red peper to taste ( optional)
Salt and peper to taste

Place chicken in a 10 or 12 qt pot cover with water ( just enough to cover) Add a salt and peper to taste I add a good amount of salt not too much though. Bring to a boil, make sure to keep water just covering the chicken about 1 inch over. When it comes to a boil turn down to simmer. Add spices (Cajion seasoning, red peper, Bayleaf) When chicken is tender take out deskin and debone cut into about 1 in pieces. Meanwhile add okra start simmering add chicken back in, simmer for about 30 or 40 min. Take out bay leaves, ( I leave mine in my children like seeing who gets a bayleef in there plate ) Most people take the bayleef out though.

Serve this over warm rice. Yummy!

Top Secret Recipe version of Taco Bell® Enchirito

Since Taco Bell brought the Enchirito back from the dead a couple years ago the product’s formula has changed a bit. With the exclusion of the sliced black olives on top, plus a few other minor changes, this recipe represents our version of the “new” formulation of the chain’s enchilada/burrito fusion product first introduced in the early 60’s. The technique for preparation has also been improved from the recipe found in the first Top Secret Recipes book and published here on the Web site. So, until Taco Bell changes it again, this is the ultimate clone that makes enough for an entire family of Enchirito lovers.

1 pound ground beef
1/4 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon salt
1/2 teaspoon dried minced onion
1/2 teaspoon paprika
1/4 teaspoon onion powder
dash garlic powder
1/2 cup water
1 16-ounce can refried beans
10 to 12 small flour tortillas (fajita size)
1/4 onion, diced (about 1/2 cup)
1 10-ounce can La Victoria red chile sauce
2 cups shredded cheddar cheese

1. In a medium bowl, combine the ground beef with the flour, chili powder, salt, minced onion, paprika, onion powder, and garlic powder. Use your hands to thoroughly mix the ingredients into the ground beef.
2. Add the seasoned beef mixture to the water in a skillet over medium heat. Mix well with a wooden spoon or spatula, and break up the meat as it cooks. Heat for 8 to 10 minutes, or until browned. The finished product should be very smooth with no large chunks of beef remaining.
3. Heat up the refried beans in a medium sauce pan over medium heat, or in the microwave for a couple of minutes on high.
4. Warm the tortillas in a steamer, or wrap them in a moist towel and microwave for 1 minute on high. You may also heat up the tortillas individually by placing them in a hot pan over medium heat for about 15 seconds per side.
5. Spoon about 3 tablespoons of refried beans down the center of each tortilla. Spoon 3 tablespoons of beef on top of the beans followed by a couple teaspoons of minced onion.
6. Fold the two sides of the tortilla over the beans and meat and flip the tortilla over onto a plate.
7. Spoon a couple tablespoons of red sauce over the top of the tortilla, then sprinkle on a couple tablespoons of the shredded cheddar cheese.
8. Heat up the dish for 30 to 45 seconds in the microwave, or until the cheese on top begins to melt. Repeat with the remaining ingredients.
Makes 10 to 12.

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Black Eyed Peas...How to cook dried peas.

Pick through your dried black eyed peas discard any rocks, dirt, or bad beans, soak them for about a hour drain them off and then put them back in the pot with fresh water and some onion and some fried bacon (opt).. We cook these until they are tender.. They are so good... Finish the meal off with some cooked rice and some cornbread and you have a great meal.. :)

Black eyed pea sausage

2 cups black eye peas cooked and cold
1 egg
1/2 cup self rising flour
1 1/2 tsp sage
1 teaspoon red peper crushed
1/2 teaspoon salt
1/2 teaspoon black pepper
oil to fry them in
Mix all ingredents well. form into small patties fry in small amount of oil or shortening....Great to use in the morning in replace of meat..

Hopping John

1 cup of black eye peas
1/4 cup bacon cut into pieces
1 cup rice
4 cups water
salt to taste
onion chopped up
Boil peas and cooked bacon together in water until peas are tender stir in rice and salt and cook until all the water is absorbed. place onion in near to the time when the rice has almost absorbed all the water. this will yield about 4 to 6 servings

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[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1421

Ouick Mixes
« Thread Started on Sept 12, 2006, 11:20pm »
I use a lot of master mixes here, and they really help me whip up things in a hurry while still being fully homemade and economical. I’ll post these first, since they are what I tend to keep on hand the most.

Here’s the first one.

Quick Mix- makes 13 cups

8 1/2 cups all purpose flour
1 tablespoon baking powder
1 tablespoon salt
3 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups instant nonfat dry milk
2 1/4 cups vegetable shortening

In a large bowl, mix together the dry ingredients. With pastry blender or
(I use my mixer on a the lowest speed), cut in the shortening until evenly
distributed. Mix will resemble cornmeal in texture. Put in large airtight
container. Label, store in cool dry place. Use within 10 -12 weeks.

FRIENDSHIP TEA MIX

1 (18 ounce) jar Tang breakfast drink (orange flavor)
1 cup granulated sugar
1/2 cup presweetened lemonade mix (such as Countrytime)
1/2 cup instant tea
1 (3 ounce box ) apricot Jell-O
2 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves

Combine these dry ingredients and store in an airtight container. This recipe makes 50 servings so it is perfect for dividing up and giving away as gifts. Put these directions on the gift jar:

FRIENDSHIP TEA

Use 1 1/2 tablespoons per cup of boiling water.

Homemade Chocolate and Vanilla Pudding Mix
It’s easy to make your own homemade pudding mixes. They cost much less than the commercially made mixes. We freeze this to make homemade fudge pops!

Homemade Chocolate Pudding Mix
Serving Size : 24

3/4 cup powdered milk
7/8 cup cornstarch, 1 cup minus 2 Tbsp
1 1/2 cups sugar
3/4 cup cocoa powder
1/4 teaspoon salt, rounded

Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:

Add 2/3 cup mix to a saucepan.
Add 2 cups milk and stir until blended.
Bring to a boil, reduce heat and simmer while stirring constantly until thickened.
Cool and serve.

Homemade Vanilla Pudding Mix
Serving Size : 32

1 1/4 cups powdered milk
1 1/4 cups cornstarch
1 5/8 cups sugar
1/4 teaspoon ground nutmeg
3/8 teaspoon salt

Combine all the dry ingredients and store in an airtight container. The mix fits in a quart jar. To prepare:

Add 1/2 cup mix to a saucepan. Add 2 cups milk and stir until blended. Bring to a boil, reduce heat and simmer while stirring constantly until thickened. Remove from heat and add 1/2 teaspoon of vanilla extract. Cool and serve.

Variations: Leave out the nutmeg and substitute your choice of extract.

Almond, Banana, Lemon, Maple or Pineapple or other flavor that you like.

Basic Cake Mix

Makes about 16 cups of mix
Make a Mix Cookery @1978

8 cups (2 pounds) cake flour
6 cups sugar
1/4 cup baking powder
1 1/2 teaspoons salt
2 1/2 cups vegetable shortening
1 box of instant vanilla pudding powder

In large bowl, combine cake flour, sugar, baking powder and salt. Mix well. With pastry knife or mixer at lowest speed, cut in shortening until evenly distributed. Put in large airtight container, label. Store in a cool dry place. Use within 10-12 weeks.

**Since I plan ahead- most of the time. I divide my cake mix into specific recipes and put in smaller size ziplock with the cake recipe named.

Master Mix White Sauce

[This is really just gravy...lol]

Here’s my favorite master mix for white sauce, which I use all the time for
large quantities of biscuits and gravy:

2c. powdered milk (I like Sanalac best-it mixes better)
1c. all purpose flour
1c. butter or margarine @ room temp.

Blend ingredients with a fork until mixture resembles fine crumbs. Store in
a covered container in refridgerator, or you can double or triple the mix
recipe and store in ziplocs in freezer.

How to make one cup white sauce:
mix cool water*
thin sauce 1/4 c. 1 cup
med. sauce 1/2 c. 1 cup
thick sauce 3/4 c. 1 cup

measure mix into saucepan, add water* while stirring. cook over low heat
until smooth and thickened. season as desired ( I use salt and pepper here)

*You can substitute tomato juice, broth, or milk for the water. I always
use milk when using it for biscuits and gravy (usually tuna gravy, which may
not sound the best, but my 5 kids and husband love it - quick, cheap and
nutritious)

Other uses:
scalloped potatoes, cream soups, ala king ( chicken, turkey, or tuna),
creamed peas and new potatoes, cheese sauces

Homemade “Cream” Soup Mix

2 cups Powdered nonfat milk
3/4 cup Cornstarch
1/4 cup Instant chicken bouillon
2 tablespoons Dried onion flakes
1 teaspoon Basil leaves
1 teaspoon Thyme leaves
1/2 teaspoon Pepper

NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use!

Combine all ingredients, mixing well. Store in an airtight container until ready to use.

TO SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup.

Master Mix (Perdue University)

Master Mix Developed At Perdue University

———— —————— ————————————————

2 1/2 Cups dry milk solids

3/4 Cup double acting baking powder

3 Tablespoons salt

2 Tablespoons cream of tartar

1/2 Cup sugar

2 Pounds vegetable shortening

Sift dry ingredients together. Cut in shortening until mix looks like
cornmeal. Store at room temperature in a giant canister or 2 Econo Canisters (Tupperware).
Yield: 29 cups

1 DOZEN BISCUITS: 3 c. mix, 3/4 c. water, blend and knead for 10 strokes.
Pat out and cut. Bake at 450` for 10 min.

18 MEDIUM PANCAKES OR 6 WAFFLES: 3 c. mix, 1 egg, 1-1/2 c. water. Blend, and
bake as usual.

1 DOZEN MUFFINS: 3 c. mix, 2 T. sugar, 1 egg, 1 c. water. Mix water and eggs,
add to dry ingredients. Bake at 450` for 45 minutes.

8X8-INCH GINGERBREAD: 2 c. mix, 1/4 c. sugar, 1 egg, 1/2 c. water,
1/2 c. molasses, 1/2 t. each: cinnamon, ginger, and cloves. Beat egg, water,
and molasses. Mix with dry ingredients. Bake at 350` for 40 minutes.

9” ROUND COFFEE CAKE: 3 c. mix, 1/2 c. sugar, 1 egg, 2/3 c. water: Blend,
put in pan and cover with topping: 1/2 c. brown sugar, 3 T. melted butter,
1/2 t. cinnamon. Nuts and raisins (1/2 cup) are optional. Bake at 400` for
25 minutes.

DROP COOKIES: 3 c. mix, 1 c. sugar, 1 egg, 1/3 c. water, 1 t vanilla,
1/2 c. nuts and/or chocolate chips. Bake at 375` for 10 minutes.

SHORTCAKE: 2 c. mix, 1/2 c. water, 1/4 c. melted butter, 2 t. sugar. Mix and
knead a few strokes. Roll 1/2” thick; cut into 6 (3”) cakes, or bake in 8x8”
pan.

2 (8”) LAYERS, YELLOW OR CHOCOLATE CAKE: 3 c. mix, 1-1/2 c. sugar, 3 eggs,
1 c. water, 1 t. vanilla, (1/2 c. cocoa for chocolate cake). Blend sugar into
mix. Beat eggs and water and add half of mix. Beat 2 minutes, add remainder of
mix and beat additional 2 minutes. (For chocolate cake, add cocoa to dry
ingredients.) Bake at 325` for 25 minutes.

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The MASTER MIX can be used successfully in any recipe calling for Biscuit Mix,
using water in the place of milk.

Quick Bread Master Mix

Ingredients:
12 cups all-purpose flour
6 cups white sugar
12 teasthingys baking powder
6 teasthingys baking soda
6 teasthingys salt

Directions:
1. Mix thoroughly flour, sugar, baking powder, soda,
and salt. (Can be stored on the shelf for months.)
2. Mix 3 cups baking mix, 1/2 cup oil, 2 eggs, and 1
cup vegetables or fruits. Add flavorings, nuts,
raisins, dates, etc., if desired. Pour into one
8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf
pans.
3. Bake at 350 degrees F (175 degrees C) for 30 to 45
minutes.

Noodles Mix

1 cup instant nonfat dry milk
2 tablespoons grated Romano or Parmesan Cheese
1/3 cup dried minced onion
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon white pepper

Combine ingredients and store in an airtight container. This will keep for 4 months on the shelf.

To use, combine 1/4 cup Noodles Mix with 2 tablespoons melted butter and 1/4 cup milk. Toss with pasta.

For variety, add 1/4 cup grated Cheddar cheese in place of the Parmesan cheese for a different taste.

All Purpose Ground Meat Mix

5 lbs lean 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 meat, stirring this to break it up. Drain the excess grease. Stir in the rest of the ingredients, cover and simmer until the veggies are tender-crisp, about 10 minutes or so. Remove from heat and set aside. Ladle into 6 2 cup freezer containers with tight fitting lids leaving 1/2” headspace, or into quart sized ziploc bags and squeeze out the air. Label with date and store. This keeps about 3 months and makes 6 packages or 12 cups of mix.

Chicken Mix

11 lbs Chicken, 4 medium fryers, cut up or about 12-14 whole boneless breasts that can be sauteed or grilled instead of boiling. This reduces the fat and is a whole lot easier to make. If you want a more flavorful broth, use the fryers.

4 quarts cold water
3 Tablespoons parsley flakes
4 carrots, peeled and chopped small.
4 teaspoons salt
1/2 teaspoon pepper
2 teaspoons dried basil leaves

Combine all ingredients in a large pot or Dutch oven. Cover and cok over high heat until it boils, then turn to simmer until the chicken is tender about 1 1/2 hours. Less time is required if you are using the boneless skinless breasts. Remove from heat. Strain the broth and refrigerate until the fat can be skimmed. Cool the chicken, remove and discard the bones and skin. Put chicken in 1 pint containers, 1/2” headspace and pour skimmed broth into 6 other containers. Seal, label and date. This makes 6 pints of mix and 6 pints of broth.
Keeps about 3 months in the freezer.

Mac & Cheese Mix

1 cup nonfat dry milk powder
1 cup freshly grated parmesan cheese, ( we use the regular stuff)
1/4 cup all purpose flour
1 teaspoon paprika
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 cup cold butter.
In large bowl combine the dry ingredients. Cut in the butter until crumbly. cover and refrigerate up to 2 months. Makes 2 1/2 cups mix.

To make the Mac & cheese

1 cup mix
1 1/2 cups uncooked elbow macaroni
1/2 cup milk
1/2 cup water.
Cook macaroni. In another saucepan combine, mix, milk and water. Cook and stir til it boils and is thick. Drain macaroni, and stir into sauce..Makes 2-3 servings.

Hot Chocolate Mix

1 25 oz package instant nonfat dry milk
1 6 oz jar nondairy creamer
2 cups powdered sugar
1 6 oz can chocolate drink mix, like Quik
combine in a large bowl. Mix well. Put in a large airtight container. Label w/dates and contents. Store in a cool, dry place. Keeps up to 6 months. Makes 17 cups hot chocolate. To make 1 cup of hot chocolate. Combine 3 Tablespoons Mix with 1 cup hot water. Stir to dissolve.
*Substitute 2 cups unsweetened cocoa for chocolate drink mix and increase powdered sugar to 4 cups.

VANILLA PUDDING MIX

3 cups instant nonfat dry milk
4 cups granulated sugar
1 teaspoon salt
3 cups cornstarch
1 vanilla bean

Mix the milk, sugar, salt and cornstarch until the ingredients are well blended. Cut the vanilla bean into several large pieces and stir them into the mix, seeds and all. Store mix in an airtight container.

To use, stir the mix in the canister before measuring out 1/2 cup mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools.

For a richer pudding, cook as directed and, after taking pudding off heat, stir in 1 egg lightly beaten with 1/2 teaspoon nutmeg, 1/2 teaspoon vanilla extract and 1 tablespoon sweet butter. Cover and let sit for a minute or two, uncover and stir, and then pour into the individual serving dishes.

WHOLE WHEAT BAKING MIX
4 cups flour
4 cups wheat flour
1/4 cup baking powder
2 teaspoons salt
1 1/2 cups nonfat dry milk
1 3/4 cups shortening

Stir dry ingredients together until well mixed. Cut in the shortening until well blended. Place in a glass jar. Keep tightly closed in a cool place. Use the mix within a month. Makes about 10 cups.

Whole Wheat Bread
Beat 1 egg slightly with 1 1/4 cups water in a large bowl. Stir in 4 1/2 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Turn into a greased 9 x 5-inch loaf pan and bake at 350 degrees F for 50 minutes, or until a skewer inserted in center comes out clean. Let stand in pan on wire rack about 5 minutes; loosen sides with spatula and turn, right side up, on rack. Cool thoroughly before slicing.

Whole Wheat Muffins
Prepare batter as for Whole Wheat Bread. Spoon into greased medium-size muffin cups, filling two-thirds full. Bake in a preheated 400 degree F oven for 15 to 20 minutes. Makes 18.

Whole Wheat Pancakes
Beat 1 egg slightly with 1 cup water in a bowl. Stir in 2 1/4 cups Whole Wheat Baking Mix just until dry ingredients are moistened. Drop by mixing spoonfuls onto a well-greased griddle and bake over medium heat until browned on both sides and done. Turn carefully because cakes are tender. Makes about 15 (3-inch) pancakes.

Whole Wheat Coffeecake
Beat 1 egg slightly with 1/2 cup water in a bowl; stir in 2 1/4 cups Whole Wheat Baking Mix and 1/2 cup raisins just until dry ingredients are moistened. Spread evenly in a greased 13 x 9-inch baking pan. Sprinkle with crumb topping and bake in a preheated 400 degree F oven about 25 minutes. Cut into squares. Eat warm.

These are for bulk type mixes we would use in cooking I hope some are of use to you. *note, all herbs, veggies, are dry**

Spaghetti Mix
1 whole clove
1 1/2 t oregano
1/2 t rosemary
1 bay leaf
1 1/2t basil
1 1/2 t black pepper
1/2 t sugar
2 T parsley

(tag) 1 mix, 1-2 29 oz cans of tomato sauce, 1-2 cans crushed tomatoes, or 10-15 whole large tomatoes, skinned and crushed. Garlic, onions to taste.

Sloppy Joe Mix
1 T minced onion (dry)
1 t green pepper flakes
1 t salt
1 tsp cornstarch
1/2 t minced garlic
1/4 t dry mustard
1/4 t celery seed
1/4 t chili powder
1/4 t sugar

1 package mix, 1lb lean meat, 1/2 c water, 1 8 oz can tomatoe sauce. Brown meat, Drain excess grease. Add season mix and sauce, bring to a boil, lower heat, simmer 10 minutes.

Pot Roast Rub
2 T beef bouillon poweder (or crush up cubes)
2 T minced Onion
1 T garlic salt
1T seasoned salt
1 T dry rosemary
1 T black pepper

Rub over the roast, and bake or crock pot til done.

---

Fireside Coffee Mix

2 cups instant cocoa mix
2 cups coffee creamer
1 1/2 cups sugar
1 cup instant coffee (Folger’s Crystals for example, not International Coffee)
1 tsp. cinnamon
1/2 tsp. nutmeg

Mix ingredients together and store in an airtight container. Stir 1 or 2 spoonfuls of mix in a cup of hot water to achieve desired strength. Add marshmallows or cream for a richer milder flavor.

Here is another recipe for
Fire side coffee
2 c. Swiss Miss
2 c. Cremora
1 1/2 c. sugar
1 c. instant coffee
1 1/2 tsp. cinnamon
1/2 tsp. nutmeg

Mix all together. Keep in an air tight container. Use 3 to 4
heaping teaspoons per cup, fill with hot water.

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Commercial Cake ‘’ recipe mix ‘’

“A convenient substitute for commercial mixes. Quick, easy, and yummy.
Best of all, YOU control the ingredients!” Original recipe yield:
1 -9x13 inch cake.

INGREDIENTS:

2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 1/2 cups white sugar
1/2 cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract

For a Yellow Cake:

Sift together flour, baking powder, salt, and sugar. Cut in shortening

until fine crumbs are formed. Add eggs, milk, and vanilla. Beat at

low speed for 1 minute, then high for 2 minutes, sgarbageing the bowl

frequently.

Pour batter into greased and floured 9x13 inch pan. Bake in preheated

350 degree F oven (175 degrees C) for 25 to 30 minutes.

Variation for a White Cake:

Prepare as for the basic cake except use 3 egg whites for the 2 whole

eggs. Whites may be beaten separately and added for a lighter cake.

(Variation for a Chocolate Cake:)

Add 1/4 cup cocoa powder to the basic cake mix prior to adding the

milk.

(Variation for a Spice Cake:)

Add 1 teaspoon cinnamon, 1/4 teaspoon ground cloves, and 1/4 teaspoon

ground allspice to the basic cake mix.

(Variation for a Pineapple Upside Down Cake:)

Melt 1/2 cup butter in the bottom of a 9x13 pan. Add 2/3 cup brown

sugar, stirring into the butter. Arrange pineapple slices in the pan.

Top with the basic (yellow cake) mix recipe. Bake 30 to 35 minutes,

cool 5 minutes, and invert to serve.

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Hot Cocoa Mix in a Jar

6 cups instant nonfat dry milk
1 1/2 cups granulated sugar
1 cup plus 2 Tbsp baking cocoa
1 1/2 cups mini marshmallows
Combine all ingredients. Pour into 2 qt. jar or tall container. Seal with lid and decorate with fabric and ribbon.
Recipe to attach:
Measure 1/2 cup cocoa mix into mug. Stir in 1 cup boiling water. Makes 12 servings

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A frugal recipe with no additives.

This is basically a medium-thick white sauce.

Melt in heavy saucepan:
3T butter
Blend in, cooking and stirring until bubbly:
3T flour
1/4t. salt

Using a wire whisk to prevent lumps, stir in:
1 cup milk, broth or a combination

Cook until smooth and thickened. Makes slightly more than one cup, equal to a 10oz can Campbells.

Options:
cheese sauce: add 1/2 cup cheese and 1/4t. dry mustard

mushroom: saute 1/4cup chopped mushrooms and 1T. finely chopped onion in butter before adding flour.

celery: sauce 1/2cup chopped celery and 1T finely chopped onion in butter before adding flour.

chicken: use chicken broth as half the liquid. Add 1/4t. poultry seasoning.

We can’t get canned cream soups here, or any canned soup for that matter, so I’ve learned to use this in recipes. It works good and it’s frugal

Cream of Chicken Soup

1 cube butter
1/2 onion
1/2 cup diced celery
up to one cup flour
4 cups Chicken broth
2 cups milk
2 cups cooked chicken

Melt butter on low in soup pot.
add onions and celery. Cook on med-low untill tender (not browned)
add flour and cook for 5 min. (keep flour moving in pot)
whisk in chicken broth
add milk
bring to temp and simmer untill think and creamy.
Add salt and pepper to taist.

---

Dear Ladies, I found this and I thought it would be helpful for gift giving...

Great for gift giving, and economical also. I have tried to include a little of everything here in hopes that it will meet the need you have. Keep in mind that it is a nice start for building a basket. For instance, if you chose to use the ‘pancake mix’ then you could include a kitchen towel and a variety of syrup. Or the Tea/Coffee mixes with a nice mug or cup and saucer. A cookie jar to go with one of the cookie recipes. The taco mix would go great with a tortilla warmer ;-) the possibilities are endless.
If a recipe has 4 cups ‘filling’ it should fit nicely in a quart jar (wide mouth is best). IF one of your ‘fillings’ is brown sugar you can usually fit a little more since it can be packed.

You will also find text that you can copy/paste into your own word program and print out to attach to the ‘gift’....... ENJOY!!

It is my understanding that they can be kept for up to 6 months if sealed tightly. (that makes it nice for pre-making for YOURSELF and storing.)Oh, one more thing (smiles) Special thanks to all who sent me recipes to include here!

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.

Hot Chocolate
Serves 1

4 tablespoons Hot Chocolate Mix
8 ounces boiling water
Marshmallows or whipped cream

Place the Hot Chocolate Mix into a mug. Pour in the boiling water. Stir until the Chocolate mix is dissolved. Garnish with marshmallow or whipped cream.

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.

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.

DILL DIP

3/4 cup dill weed
3/4 cup accent (optional)
3/4 cup season salt
3/4 cup onion flakes
3/4 cup parsley flakes

Combine all and place in a container. The pint size jelly jars would be perfect here ;-). To use: combine with 1 cup sour cream and one cup Miracle Whip in a small bowl AND 3TBS of your dip mix. Refrigerate for at least 2 hours to allow the flavors to blend. This makes an excellent vegetable dip as well as one for chips.

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.”

Homemade Taco Seasoning Mix

2 Tsp. chili powder
1 1/2 Tsp. paprika
1 Tsp. onion powder
1/2 Tsp. salt
3/4 Tsp. garlic salt
1 Dash red pepper

Mix all together. Makes 1 package of store bought mix.

Fudge Brownie Mix

2 cups sugar
1/2 cup cocoa
1 cup all-purpose flour
1 cup chopped pecans
1 cup chocolate chips

Mix all the ingredients together and store in an air-tight container.

Attach to the jar:

1 cup butter or margarine, softened 4 eggs 1 package of the Double-Fudge Brownie Mix

Preheat the oven to 325 degrees F. Grease a 12 by 9 inch pan. In the large bowl of an electric mixer, cream the butter. Add the eggs, one at a time, beating well after each addition. Add the Fudge Brownie Mix and continue to beat the mixture until it is smooth. Spread the mixture into the greased pan, and bake for 40 to 50 minutes.

Pancake Mix

3 cups all-purpose flour
3 Tblsp. sugar
2 Tblsp. baking powder
4-1/2 tsps. ground cinnamon
1-1/4 tsp. salt

In brown bag or 1 quart jar, combine all ingredients; seal bag or jar, adding dried fruits (apples are especially good!) if necessary to fill small gaps.

DIRECTIONS:
In medium bowl, combine 3/4 c. milk, 1 egg, and 2 T. salad oil. With fork, blend in 1-1/3 c. pancake mix until moistened but still lumpy. Cook on lightly greased griddle or skillet. Makes about 10 5” pancakes.

Snickerdoodle Mix

Snickerdoodles are soft sugar cookies dusted with cinnamon and sugar.

2 3/4 cups all purpose flour
1/4 tsp. salt
1 tsp. baking soda
2 tsp. cream of tartar
1 1/2 cups sugar

In a large bowl, combine the ingredients with a whisk. Store the mix in an airtight container.

Attach to the Jar

Snickerdoodles

Makes about 5 dozen cookies

1 cup butter or margarine, softened
2 eggs
1 package Snickerdoodle Mix
1/2 cup sugar
1 Tbsp. cinnamon

Preheat oven to 350 degrees F. In the large bowl of an electric mixer, cream the butter until light; add the eggs & beat on low speed until the mixture is smooth. Add the Snickerdoodle Mix & continue to beat on low speed until the dough begins to form. Combine the sugar & cinnamon in a small bowl. Shape the dough into 1-inch balls & roll in the cinnamon-sugar blend. Arrange on ungreased baking sheets 2 inches apart & bake for 16 to 19 minutes, or until light tan. Transfer to wire racks to cool.

Holiday M&M’s Cookie Mix

1 1/4 cups sugar
1 1/4 cups M&M candies (use red and green for Christmas)
2 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

Layer ingredients in order given in 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach to the Jar

M&M’s Cookies

Makes 2 1/2 dozen cookies

1. Empty jar of cookie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 1/2 cup (1 stick) butter or margarine, not diet, very soft
1 egg, slightly beaten
1 tsp. vanilla (opt.)
3. Mix until completely blended. You will need to finish mixing with your hands.
4. Shape into balls the size of walnuts. Place 2 inches apart on sprayed baking sheets.
5. Bake at 375 degrees for 12 to 14 minutes, until edges are lightly browned.

Butterscotch Brownie Mix

1/2 cup firmly packed flaked coconut
3/4 cup chopped pecans
2 cups firmly packed brown sugar
2 cups flour mixed with 1 1/2 Tbsp. baking powder and 1/4 tsp. salt

Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient.

Attach to the Jar

Butterscotch Brownies

Makes 2 dozen brownies

1. Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix.
2. Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft
2 eggs, slightly beaten
2 tsp. vanilla (opt.)
3. Mix until completely blended.
4. Spread batter into a sprayed 9x13 metal pan.
5. Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares.

Chocolate Chip Cookies 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

Directions:
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.

Attach to jar:

Chocolate Chip Cookies

Preheat oven to 375º Sift dry ingredients through a colander to separate the chocolate chips from other ingredients.

Beat 1 cup of butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon of vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in chocolate chips.

DREAMSICLE COOKIE MIX

1/2 cup Tang instant breakfast drink powder
3/4 cup sugar
1-1/2 cups vanilla chips

1-3/4 cups flour mixed with 1/2 tsp. baking soda and 1/2 tsp. baking powder

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Attach to jar:

Empty cookie mix in a large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll heaping tablespoonfuls into balls. Place 2 inches apart on a lightly greased baking sheet. Bake at 375° for 12 to 14 minutes or until tops are very lightly browned. Cool 5 minutes on cookie sheet. Remove to wire racks to cool completely. Yield: 2½ dozen.

PEANUT BUTTER COOKIE MIX

3/4 cup chopped salted peanuts
3/4 cup packed brown sugar
3/4 cup sugar
3/4 cup peanut butter chips
1-1/2 cups flour mixed with 1 tsp. baking soda and 1/4 tsp. salt

Layer ingredients in jar in order given. Press each layer firmly in place before adding next ingredient.

Attach to jar:

Empty cookie mix in large mixing bowl; stir to combine. Add 1/2 cup softened butter, 1/2 cup creamy peanut butter, 1 egg slightly beaten and 1 tsp. vanilla; mix until completely blended. Roll dough into walnut-sized balls. Place 2 inches apart on a lightly greased cookie sheet. Bake at 350° for 11 to 13 minutes or until edges are lightly browned. Cool 5 minutes on baking sheet. Remove to wire racks to cool completely. Yield: 3 dozen.

Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.

Russian Tea

2 & 1/2 cup Tang
1 & 1/2 cup white sugar
1 - 12 oz of instant lemonade mix (Kool-aid)
2 tsp. cloves
1 & 1/2 cup instant Lemon flavored tea
2 tsp. cinnamon
1 tsp. nutmeg

Measure out all ingrediants first into separate bowls. Layer the tang, sugar, lemonade and tea into jar as little or as much as you like. Repeat the layers often to make a pretty layered looking sand art type look. Add the cloves, cinnamon & nutmeg last. This is a very sweet drink.

Attach to jar:

Russian Tea

Mix dry ingrediants well and replace into your jar for storage. Add 2 Tbls. into coffee cup and add hot water.

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Cookies in a Jar as a gift!

Cranberry Hootycreeks

A beautifully festive cookie in a jar recipe.

1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans

Combine the flour, soda and salt together.
Layer the ingredients in a 1 quart in the order listed.
Attach a tag with these instructions:

Cranberry Hootycreeks
Preheat oven to 350°F and grease a cookie sheet or line with parchment paper.
In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together until well blended. Drop by heaping spoonfuls onto the prepared baking sheets.
Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.
Makes 18 cookies (18 servings).

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[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1463

The no name dessert that is wonderful good!

1 chocoate box cake mix...
1 can sweetened condensed milk
1 jar hot fudge or caramel or butterscotch ice cream topping.
1 tub cool whip
*Coconut shreds or chopped nuts* Optional
Bake cake per directions in 9X12 pan, while hot, poke full of holes with handle end of wood spoon. Drizzle sweet milk over the top, drizzle warmed ice cream topping over that. Top now with nuts or coconut if you desire, cool completely, top with cool whip.

Cafe Bread Pudding

1 loaf French bread, cut into 1-inch cubes
1/2 cup raisins
1 quart half-and-half
4 eggs, beaten
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 pinch nutmeg
1/4 pound butter, melted

Soak the raisins for 30 minutes in warm water, then drain well.

Fill a 9-inch square baking pan with the bread cubes and sprinkle the raisins on top. (Use enough bread to come to the top of the pan. The whole loaf may not be required.)

Whisk the remaining ingredients together to make a batter, pour over bread, and stir lightly. Allow the bread to soak 1/2 hour. (The pan will be very full. If you have too much batter, discard the excess. If there’s not enough, add a little more milk to the pan.)

Bake at 325 degrees F for about 40 minutes, until the pudding is golden brown and puffed up around the edges. The center should be set but still a little soft. You can make this ahead of time, and heat it in the microwave oven later.

Yields 4 servings.

Here is a great way to make a jello dessert.........

3 Strawberry jello

1 Peach jello

about 2 cups grated apple (sweet like fugi)

Prepare jello as directed add grated apple refridgerate. Eat! Yummy! Enjoy!

Oreo Delight

35 Oreo cookies, finely crushed
6 tablespoons butter or margarine, melted
1 (8 ounces) package cream cheese, softened
1/4 cup sugar
2 tablespoons cold milk
1 (12 ounces) container whipped cream, thawed
3 1/4 cups cold milk
2 (3.5 ounces) packages chocolate instant pudding

1. Mix crushed cookies and butter in medium bowl.
2. Press firmly onto bottom of 13 by 9 in baking dish.
3. Refrigerate 10 minute.
4. Beat cream cheese, sugar, and 2 tbsp of milk in medium bowl with wire whisk until blended well.
5. Gently stir in 1 1/4 cups of whipped toppping.
6. Spread over crust.
7. Pour 3 1/4 cups milk into large bowl.
8. Add pudding mixes and beat with a wire whisk for 2 minute.
9. Pour over cream cheese layer.
10. Let stand 5 minutes or until thickened.
11. Drop remaining whipped topping by spoonfuls over pudding spread to cover pudding.
12. Top with crushed candy, chocolate, cookies, or your topping of choice.
13. Refrigerate at least 4 hours.

Buster Bar Ice Cream Dessert

1 pound chocolate sandwich cookies, crushed
1/2 cup margarine, melted
1 3/4 cups confectioners’ sugar
1 (12 fluid ounce) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup margarine
1 teaspoon vanilla extract
1/2 gallon vanilla ice cream
1 1/2 cups dry-roasted peanuts

Combined crushed cookies and melted margarine and press into a 9x13 inch dish. Chill 1 hour in refrigerator.
In a saucepan over medium heat, combine confectioners’ sugar, evaporated milk, chocolate chips and 1/2 cup margarine. Bring to a boil, stirring constantly, and boil 8 minutes. Remove from heat and stir in vanilla. Set aside to cool.
Slice vanilla ice cream into 3/4 inch slices, and place them in a single layer over the chilled crust. Smooth the seams. Sprinkle the peanuts over the ice cream. Top with the cooled chocolate sauce. Cover and freeze 8 hours or overnight.

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Pavlova

6 egg whites

1 pinch salt

1 1/2 teaspoons vinegar

2 cups castor sugar or superfine sugar

1 1/2 teaspoons vanilla extract

1/2 cup sweetened flaked coconut

2 cups sweetened whipped cream

1 cup fresh strawberries, sliced

2 kiwifruit, peeled, halved lengthwise, and sliced

1 fresh peach - peeled, pitted and sliced

1/2 cup fresh blueberries

( I would use manderine oranges, banana ( you can dip in lemon juice so they wont turn dark in color ), pineapple, diced apple (you can dip these in lemon juice as well ), kiwi fruit is nice (peeled and sliced ) too.

DIRECTIONS:

Preheat the oven to 450 degrees F (220 degrees C). You will be turning the temperature down to 300 degrees F (150 degrees C) when you put this in to bake.

Combine the egg whites and salt in a large bowl. Beat with an electric mixer, or stand mixer using a whisk attachment until able to form soft peaks. Sprinkle in the sugar 1 tablespoon at a time while continuing to whip to stiff peaks. Stir in the vanilla and vinegar, and fold in coconut if using. Spread evenly into a 9 or 10 inch round glass dish, making sure to spread out to all of the edges.

Place the pavlova into the oven, and immediately reduce the temperature to 300 degrees F (150 degrees C). Bake for 40 to 50 minutes, or until the top is crisp and a pale straw color. Leave in the oven, and turn off the heat. Let it stay in the oven until the oven has cooled completely.

Once the pavlova is cooled, top generously with sweetened whipped cream. Arrange the strawberries, kiwis, peaches and blueberries in beautiful concentric circles on top.

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Apple Brown Betty

3 lbs. cooking apples
10 slices of bread, cubed (about 4 cups)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/8 tsp. salt
3/4 c. brown sugar
1/2 c. butter or margarine, melted

Wash apples, peel, core, cut into eighths; place in bottom on crock. Combine bread cubes, cinnamon, nutmeg, salt, sugar, butter; toss together. Place on top of apples in crock. Cover. Place crock into outer shell. Cook on low setting 2 to 4 hours. Makes 6 to 8 servings.

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Bonnie’s Hershey Double Chocolate Mint Bars

1 c. flour

1 c. sugar

1/2 c. butter, softened

4 eggs

1 1/2 Hershey’s syrup

Mix and pour into a 9 x 13 inc. pan. Bake at 350 for 25 to 30 min.

Mint Cream Mixture

2 c. 10 x sugar

1/2 c. butter

1 tsp. vanilla

1/2 tsp. mint extract

3 drops green food coloring

Mix and put on top of cooled cake.

Chocolate Topping

6 Tb. butter

1 c. Hershey’s chocolate chips [simi sweet]

Melt in pan over low heat, pour cool just a min. then pour over top. Yummy!, Yummy!, Yummy!

My 12 year old daughter Bonnie makes these often for our family and there my favorite.

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Oreo Dessert

One package of oreo (generic is fine)
One stick of melted butter (I use blue bonnet margarine)
One cream cheese (softened)
Two instant puddings (vanilla)
Three cups of milk
One tub of cool whip (I do use the name brand)

Crush the oreos in the bottom of a 9x13 pan, pour the melted stick of butter over the oreos. In a large bowl mix the cr. cheese, puddings, and milk together. Let set for only a minute or two and pour over oreos. Then spread the cool whip over the top. You may want to save a couple of cookies to crumble on the top it looks really nice this way and if you know me I am all about the presentation of my food.

Some variations and tips: You can use mint oreos and chocolate pudding. I like to use either one banana and one vanilla or both banana. I even use french vanilla pudding some time. I prefer cool whip brand topping, I just think it is better. I think the new french vanilla flavor goes well, but I sometimes use the new creamy type. You really need to make sure that your cr. cheese is softened or it will be too lumpy. Do expect some lumps though it is just the way it is. You will also want to duck as you begin mixing since there is so much liquid in it it tends to splatter. May I suggest a rain coat.

You can make it the night before, but I wouldn’t assemble it. The oreos not only get mushy, but the pudding mix will start to separate. I made it on Friday night at home, and didn’t assemble it until Sunday shortly before we ate. I don’t think I told you this, but you need to keep it chilled before and after assembling. You probably already knew that, but this way I am sure you do. At Christmas time I crush my oreos whenever I have time and just keep them in ziploc bags and then I might do the pudding mix the night before. This makes less work on the day of taking it since I usually do so much whenever I go anywhere.
Hope this helps.

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SNICKERS® BAR COOKIES

Cookie Bars made with SNICKERS® Brand Bars.

1 c. sugar
1 c. brown sugar
1 c. softened butter
1 c. peanut butter
2 tsp. vanilla
2 eggs, beaten
1 tsp. baking powder
1 tsp. baking soda
3 c. flour
1 (16 oz.) pkg. miniature SNICKERS® bars

Cream together sugar, brown sugar, butter and peanut butter. Add vanilla and beaten eggs. Mix. Add baking powder, baking soda and flour; mix well. Cut miniature SNICKERS® bars in half. Wrap dough around each bar half, forming a ball.
Place on ungreased cookie sheet. Cookies will flatten as they bake, with candy bar as center filling. Bake at 350 degrees for 12-18 minutes or until light golden brown.

Makes 2 1/2 dozen cookies.

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We tried the Snicker Bar cookies today and they were delicious. The only suggestion I would make is to chill the dough a little while before trying to roll them into balls. I makes it a lot easier( not so sticky).
Thanks for the great recipe. Keep them coming!

Carole

[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1415

Pear and Ginger Muffins

1 3/4 cups flour 2 teaspoons baking powder 3/4 cup sugar 1/2 cup plus 2 Tablespoons packed light brown sugar 1 teaspoon ground ginger *I added 1/4 teaspoon salt to the dry mixture.

2/3 cup sour cream 1/2 cup vegetable oil 1 Tablespoon honey 2 large eggs 1 1/2 cups peeled, cored and finely diced pears

Heat oven to 400 degrees. Line a 12 cup muffin pan with muffin papers.

In a large mixing bowl, combine the flour, baking powder, white sugar, 1/2 cup brown sugar and the ground ginger.

In a separate bowl, whisk together the sour cream, oil, honey and eggs.

Pour into the dry ingredients and fold together just until mixed.

Add pears and fold again to mix.

Divide batter evenly among muffin cups. Sprinkle each with 1/2 teaspoon brown sugar. Bake til risen and firm, about 20 minutes. Transfer to a rack to cool. Serve while still warm. Yield: 12 muffins.

Apple Oatmeal Coffee Cake

2 cups flour
1 1/2 t baking soda
1 t salt
1/2 t allspice
1/2 t cinnamon
2 cups sugar (1 brown, 1 white if desired)
2 cups quick oats
1 cup cooking oil
2 beaten eggs
2 t vanilla
2 cups chopped apples
1/2 cup chopped nuts
Mix dry ingredients together in a bowl. Add remaining ingredients. Mix will be quite thick. Pour into a greased cake pan. Bake 350 degrees for 35 minutes.

Topping
1 cup brown sugar
1 stick melted butter
1/4 cup milk
Boil all ingredients together for 2 1/2 minutes. Pour over cake. Some of the topping will be absorbed...

**This recipe was from the Amish Paper “The Budget”

Libby’s® Pumpkin Cranberry Bread

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Golden Caramel Cake

This easy, moist yellow cake is covered with a rich, satin caramel frosting. The flavor goes for miles!

Prep: 15 min - Bake: 33 min - Cool: 1 hr 10 min

1 package Betty Crocker® SuperMoist® yellow cake mix
1 cup milk
1/2 cup butter or margarine, melted and cooled
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon baking powder
3 eggs
Caramel Icing (below)

1. Heat oven to 350°F. Grease and flour 2 round pans, 9x1 1/2 inches.

2. Beat all ingredients except Caramel Icing in medium bowl with electric mixer on low speed 1 minute, sgarbageing bowl constantly (batter will be thick). Beat 2 minutes longer. Remove 1/2 cup of batter; cover and refrigerate to use in icing. Pour remaining batter into pans.

3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour. Fill layers and frost cake with Caramel Icing.

Makes 16 servings

Caramel Icing

1/2 cup butter or margarine
1 cup powdered sugar
1/2 cup reserved cake batter
1/2 cup evaporated milk
1 teaspoon vanilla

Heat butter in 1-quart saucepan over low heat, stirring constantly, until brown; remove from heat. Stir in powdered sugar, cake batter and evaporated milk. Cook over medium heat, stirring constantly with wire whisk, until smooth, bubbly and almost thick; remove from heat. Stir in vanilla. Cool slightly.

Special Touch: Caramel and chocolate are natural companions. Drizzle caramel-frosted cake servings with melted chocolate chips.

High Altitude (3500-6500 ft):
Heat oven to 375°F. Add 1 tablespoon Gold Medal® all-purpose flour to dry cake mix. Use 1 1/2 cups milk, 2 tablespoons butter, 1 teaspoon vanilla and 3 eggs; omit sugar and baking powder. Bake 25 to 30 minutes.

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Pumpkin Cranberry Bread

3 cups all-purpose flour

5 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 1/2 teaspoons salt

3 cups granulated sugar

1 (15 ounce) can Pumpkin

4 eggs

1 cup vegetable oil

1/2 cup orange juice

1 cup fresh or frozen cranberries

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl.

Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended.

Add pumpkin mixture to flour mixture; stir just until moistened.

Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.

Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Enjoy!

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Amish Friendship Bread

STARTER RECIPE:This delicious starter can make a variety of breads. Do not use metal containers or utensils.

Makes 4 cups of starter.

1 pkg active dry yeast (2 1/4 teaspoons)
1/4 cup warm water (110 degrees)
1 cup all-purpose flour
1 cup white sugar
1 cup milk

1. In a small bowl, dissolve yeast in water.

Let stand 10 minutes. In a 2 quart glass, plastic or ceramic container, combine flour and sugar.

Mix thoroughly or flour will lump when milk is added.

Slowly stir in milk and yeast mixture.

Cover loosely and let stand until bubbly.

Consider this day 1 of the 10 day cycle.

Leave loosely covered at room temperature.

2. On days 2-4: stir starter with a wooden spoon. Day 5 stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6-9: stir only.

3. Day 10: stir in 1 cup flour, 1 cup sugar and 1 cup milk.

Remove 1 cup to make your first bread, give 2 cups to friends( I put them in a gallon ziplock bag) along with this recipe, and your favorite

Amish Bread Recipe.

Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again ( beginning with step 2)

Note: Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step

2. You can also freeze this starter in 1 cup measures for later use.

Frozen starter will take at least 3 hours at room temperature to thaw before using.

Bread Recipe

Day 1 This is the day you receive the batter ( or complete the starter recipe). Do nothing. Don’t refrigerate.

Day 2 Squeeze the bag. If air accumulates in bag, open bag and then reseal to deflate.

Day 3 Squeeze the bag.

Day 4 Squeeze the bag.

Day 5 Squeeze the bag.

Day 6 Mix one cup of all purpose flour, one cup sugar and one cup milk in a small bowl, then pour into bag and squeeze until mixed.

Day 7 Squeeze the bag.

Day 8 Squeeze the bag.

Day 9 Squeeze the bag.

Day 10 This is the day you make the bread. Squeeze contents of bag into large bowl.

In a large bowl, combine the batter, one cup flour, one cup sugar and one cup milk.

Mix well.

Pour four one-cup starters in ziplock bags.

Keep one starter for yourself, and give the other 3 to your friends along with instructions.

To the remaining batter in the bowl add:

1 cup oil
1/2 cup milk
3 large eggs
1 t. vanilla
In a separate bowl combine:
2 cups flour
1 cup sugar
1 1/2 t. baking powder
2 t. cinnamon
1/2 t. salt
1 large box INSTANT vanilla pudding
1/2 t. baking soda

Add a little of the dry ingredients at a time to the batter until all is incorporated.

Pour into two large well greased and sugared loaf pans.

You can sprinkle some extra cinnamon and sugar on top.

Then bake at 350 degrees for one hour.

Option: Add 1 cup chopped pecans and or 1.2 cup raisins if desired.

*some variations to the bread when it’s ready to bake..we like to add dried fruit, cranberries, raisins, mango, pineapple..

another variation..our 1/2 or so in your pan, and add a layer of brown sugar mixed with some melted butter, to make a ribbon..my aunt add’s pistachios too ..they are yummy.

Thank you again for posting this..I need to use some bananas up I see here..so to the freezer they go until my starter is ready to bake

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Applesauce Cake

1 1/2 cups of brown sugar
1 quart of applesauce
1/2 pound of melted butter or margarine
1 cup each of raisins, chopped figs, chopped dates, and chopped pecans
1 teaspoon of cinnamon
3/4 teaspoon each of cloves and allspice
1/2 teaspoon of nutmeg
3 cups of plain flour
3 teaspoons of baking soda
1/2 teaspoon of salt

Mix together the flour, baking soda, and the salt. In a separate bowl mix the nuts, fruits, sugar, and the spices together. Stir in the melted margarine and add the flour mixture. Mix well. Bake in a greased and floured tube pan at 350 degrees for about 1 hour and 15 minutes. This cake freezes well.

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Pumpkin Muffins

1 can pumpkin
3 1/2 cups all purpose flour
1 cup sugar
1 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
2 tsp baking powder
1/2 tsp salt
2 eggs, beaten
1 1/2 cups milk
1/2 cup oil

Mix all of the above spoon into greased muffin cups will make 24. Bake in oven at 350 for 25 minutes...

SPICE CAKE or PLUM CAKE

2 cups self rising flour 3 eggs
2 cups sugar 1 cup oil
1 lg. jar or 2 med. of Plum baby food 1 tsp. ground cloves
1 tsp. cinnamon 1 cup chopped nuts

Mix by hand
Pour into a sprayed with pam bundt pan
Bake 350 degrees for 45 minutes

Powdered sugar with lemon juice
for glaze on top of cake

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SOUR CREAM FROSTING:

2 1/2 c. powdered sugar
1/3 c. sour cream
1/4 c. shortening

Cream together. Add:

3/4 tsp. vanilla
1/8 tsp. salt

Mix at low speed until mixture is mixed. Increase to high speed and beat for 1 minute until smooth and fluffy.

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This is my Grandma’s Boiled Cake Recipe...My Mom has used it for years, and it is really good! As far as directions, it’s not very detailed, but you should be able to figure them out! Most of my Grandma’s recipes don’t have very good directions...sometimes not even bake times or oven temperature! ;D

* Exported from MasterCook *

Boiled Apple Cake

Recipe By : Grandma Beeman
Serving Size : 12
Categories : Cakes And Frostings

Amount Measure Ingredient — Preparation Method
———— —————— ————————————————
1 cup raisins
1 cup water
1 cup apples — chopped fine
1/2 cup shortening
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon cloves
1 cup sugar
1 teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups flour

Combine raisins, apples, shortening, cinnamon, cloves, sugar, and nutmeg. Cook 3 minutes. Add baking soda, baking powder and flour. Bake at 350 about 45 minutes.

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Spiced Apple Cake

Sift together:
1 cup brown sugar
2 cups all purpose flour
1/4 teaspoon salt
1 t. baking powder
1 t. baking soda

Add: 1/2 shortening to make crumbs

Then add:
1 egg
1/2 cup milk
1 t. vanilla
Mix well. Add 4 or 5 diced apples. Pour into well greased pan.

Topping:
3 TBS melted butter
1 cup brown sugar
1/2 cup flour
1 t. cinnamon
1 cup chopped nuts
Spread over the top and bake at 350 for 45 minutes.

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Chocolate Sheet Cake

2 cups sugar
2 cups flour

Mix and set aside

2 sticks butter
4 Tb Cocoa
1 cup Water

Mix in a pan bring to a boil. Pour over Flour/Sugar Mixture mix well with mixer, add 1/2 cup Buttermilk ***( you can substitute 1/2 cup regular milk and 1 tsp Vinegar)***

2 Eggs
1 tsp Soda
1 tsp Vanilla

Mix thoroughly... Bake in a cookie sheet, Bake 20 min. *** ( I used a 9x13 it turned out really good baked 30 - 35 min until done)***

NOTE: Do not make Fudge Frosting until Cake is done and cooling, this can go on a warm cake (it does not have to cool completely.)

Fudge Frosting

1 stick butter
4 Tb Cocoa
6 Tb Milk

Bring to a boil and remove from heat.

Add:

1 Lb Powdered Sugar
1 tsp Vanilla
1 cup Chopped Nuts

Ice cake while Hot or Warm. This is Delicious! :D Enjoy! This is a keeper...

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[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1458

Cassaroles and Side Dishes
« Thread Started on Sept 12, 2006, 6:36pm »
We eat a lot of rice here, especially brown rice, and one of our favorites is to make fried rice. It’s really simple.

I use leftover cooked rice. I also cook rice and freeze it just for this use.

I put olive oil and butter, about 1/4 cup each, into an iron skillet.

I add a couple table spoons of sesame oil to that and about

1/2 onion chopped, about

1/3 cup sliced almonds, and

a couple cloves of crushed garlic.

When the onion is translucent,

I take about 4 cups of cooked rice and put it in the skillet and

add salt and pepper.

I let the rice get hot and

add 2 or 3 eggs that I’ve beaten slightly, and

stir that all together until the egg is done. (You really won’t be able to see it anymore if you mixed it well.

It makes the fried rice have a creamier texture.)

Then I put in soy sauce, as much as you like really of that.

Creamy Coliflower

1 bag of frozen cauliflower florets
1 stick of butter
4-6 ounces of cream cheese

6 strips of bacon fried crisp & crumbled
Shredded Cheddar Cheese
chopped green onions

How to Prepare:

Boil cauliflower until VERY soft.
Then drain well. Mash Cauliflower, add butter and cream cheese.
Place in a serving dish. Sprinkle with bacon bits, cheddar cheese and scallions.

Warm to melt cheese.

Here’s how I do fried rice:

I nearly always have some cooked rice in the freezer, usually brown rice, so I let that thaw. (Don’t thaw it in the microwave. That just cooks it further and it’s all gummy then.) But you need cooked rice to do this, so you may want to cook it when you get ready to make fried rice. White rice will also work.

I put about 3 T. of olive oil and a t. of sesame oil in an iron skillet. To that I add a handful of sliced almonds, a couple cloves of chopped garlic, and a half a chopped onion. I let that cook till the onion is clear. To that I add about 3 cups of cooked rice, and stir it till the rice is hot. Then I add 3 eggs and mix those in very well. You won’t even see the eggs by the time it’s done. At the end, I splash in some soy sauce to taste, and salt and pepper to taste.

This is a really fast way to add variety to meals and they don’t have to be Chinese meals, either. We use fried rice for a lot of different mealtimes.

Singapore Noodles

3 or 4 packs of Ramen noodles

2 tablespoons of olive oil

3 cloves of garlic, crushed

1 onion cut into 1/4 inch long thin strips

1 teaspoon of chilli powder

1 red pepper cut into same strips

1 yellow pepper cut in the same way ( can use green)

1 zucchini cut into strips

about half a cupful chicken, beef, or whatever

2 tablespoons of soy sauce

2 tablespoons of sesame oil (optional)

Cook the noodles according to the instructions on the packet (leaving out the flavouring packet) which is usually very chemical based (if you don’t mind that it is a very cheap way of making soup for another time).

Cook the onions and garlic in the olive oil for a few minutes and then add the chilli and stir in well. Add your vegetables and soy sauce and cook for a few moments until slightly softened and then add the meat of your choice ( make sure chicken is in thin pieces or pre cooked and diced) and stir fry for another 10 minutes or so before adding the noodles and combining well (you may want to cut them up if they are very long). At the last minute sprinkle the sesame oil over the dish and serve at once. This goes very well with a fresh salad of lettuce and herbs.

Here is a family favorite!

Green bean and corn cassarole

5 cans green beans (drained rensed well)
2 cans corn drained
1 reg. size can of cream of celery
1 cup sour cream
1 cup of cheese ( grated mild cheddar)
salt and peper to taste

Mix well pour into a 9x13 cassarole dish bake at 350 for aprox 30 min until heated through.

[nw_arizona_granny]

http://coveredbaptists.proboards.com/index.cgi?board=recipes&action=display&thread=1417

Peach Jubilee Pie

9-inch pie shell (baked & cooled)
1 can (1 lb. 5 oz.) peach pie filling
2 tablespoons sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 envelope whipped topping mix
1/4 cup sugar
1 cup (8 oz. carton) sour cream
Maraschino cherries, optional

Combine peach pie filling, sugar, cinnamon, and nutmeg; set aside. Prepare whipped topping mix as directed on package except omit 2 tablespoons of the milk, beat until stiff. Add 1/4 cup sugar at low speed. Gently fold in the sour cream. Spoon about 1/2 of the peach mixture into pie shell. Spread about 2/3 of the whipped topping mixture over the peaches, then gently spoon the remaining peaches over the whipped topping layer. With the remaining whipped topping mixture, swirl a spoonful on each serving and top with a maraschino cherry, if desired. Chill until firm, about 2 hours. Store in refrigerator.

Better-than-ever Peach Pie

Pie Shell Ingredients:

1 stick margarine, melted
1/3 cup powdered sugar
1 pkg. graham cracker crumbs

Filling Ingredients:

2 8-oz. pkgs. cream cheese, softened
1 14-oz. can sweetened condensed milk
3 - 4 cups mashed peaches
1/2 cup peach juice
1 pkg. unflavored geletin
4 oz. Cool Whip (let thaw)
1 cup peach slices, sweetened, drained
2 tsp. cornstarch
1/2 cup water

Combine margarine, sugar, and cracker crumbs for pie shell. Press into spring-form pan. Set aside. Dissolve geletin in peach juice in small sauce pan over low heat. In mixing bowl, blend cream cheese and milk; add mashed peaches, geletin mixture, and Cool Whip. Pour into spring-form pan. Top with peach slices. Dissolve cornstarch in water in small sauce pan over low heat. Pour over top of pie for a clear glaze. Refrigerate.

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Coconut Custard Pie

*this pie will make its own crust

2 cups milk
3-4 eggs
1/2 cup sugar
1/2 cup flour
1/4 cup butter, cut up
1 tsp vanilla
1/4 tsp salt
1 cup coconut
nutmeg, cinnamon

Place the following in a blender: milk, eggs, sugar, flour, butter, vanilla and salt. Blend for 10 seconds. Stir in coconut with a spoon. Pour in a lightly greased pie pan and sprinkle with nutmeg and/or cinnamon as you like. Bake at 350 degress for 40 minutes or until a knife inserted into the center comes out clean.

Amazing Custard Pie

2 cups milk
3/4 cup sugar
1/4 cup butter, softened
1 1/2 tsp vanilla
1/2 cup bisquick
3 eggs
Dash - allspice, cloves (opt) I leave this out!
1/2 tsp cinnamon
1/4 tsp nutmeg

Beat all ingredients together for 3 minutes. Pour mixture in greased pie plate. Let stand 5 minutes. Then bake for 40 minutes at 350º

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Peach Cobbler

1/2 cup butter
1 cup all purpose flour
1 cup sugar
1 teaspoon vanilla
1 tablespoon baking powder
3/4 cup milk
1 1lb 13oz peaches in light syrup (or 1 quart)
1/2 cup or less sugar
cinnamon

Melt butter in a 8x12 baking dish. Mix flour, 1 cup sugar, vanilla, baking powder, and milk. Pour over butter, then pour peaches over batter. Sprinkle remaining sugar over all of cobbler. Cinnamon can also be added for variety. Bake at 350 degrees for 1 hour.

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Buttermilk Pie

2 cups sugar
1/2 cup flour
1/2 cup butter, melted
3 eggs
1/2 cup buttermilk
1 tsp. vanilla
1 unbaked pastry shell

Combine sugar and flour; stir in butter.

Add eggs, buttermilk, and vanilla and stir until well-combined.

Pour into unbaked pastry shell.

Bake in a 350 degrees F oven 30 minutes.

Reduce oven temperature to 300 degrees F.

Bake 20 more minutes or until knife inserted off-center comes out clean.

Cool.

Makes 8 servings.

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This is a family favorite!

Cotton Pie (cream cheese pie)

1 box of cream cheese (room temp)

1 can sweeten condenced milk

1/4 to 1/3 cup lemon juice ( I use the bottle kind)

1 tsp. of vanilla

1 grahm cracker crust

Mix cream cheese cheese, condensed milk and lemon juice and vanilla. This will thicken when you add the lemon juice. Pour into crust. Dollup 1/2 can cherry pie filling on top, just put it in the center when you cut it , it will look real nice. Refrigerate a few hours.

Note: I usually make two pies with one can of cherry pie filling but you could use a third of a can and make 3 pies this is also just as good.

This is a cool refreshing pie. Enjoy!

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