1 1/4 lbs. yukon gold potatoes (about 4 med.) unpeeled and cut into 1" pieces
1/4 c. low sodium chicken broth, warmed
1/4 c. reduced-fat sour cream
1 1/2 T. chopped fresh chives
salt and freshly ground pepper to taste
Place the potatoes in a steamer basket fitted over a large pot of boiling water. Cover and steam until the potatoes are knife-tender, 12-15 min.
Drain the potatoes and return them to their pot. Add the warm broth and coarsely mash. Stir in the sour cream and chives, season with salt and pper and serve.
Friday, July 30, 2010
Fudgy Brownies
1/2 c. butter
3 oz unsweetened chocolate, coarsely chopped
1 c. sugar
2 eggs
1 tsp vanilla
2/3 c all-purpose flour
1/4 tsp. baking soda
1/2 c. chopped almonds or pecans (optional)
1. Preheat oven to 350. In a medium saucepan melt butter and unsweetend chocolate over low heat, stirring constantly. Remove from heat; cool.
2. Grease an 8x8x2" or 9x9x2" baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
3. In a small mixing bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nutes. Spread the batter into prepared pan.
4. Bake for 30 min. for 8" or 25 minutes for 9". Cool in pan on a wire rack.
3 oz unsweetened chocolate, coarsely chopped
1 c. sugar
2 eggs
1 tsp vanilla
2/3 c all-purpose flour
1/4 tsp. baking soda
1/2 c. chopped almonds or pecans (optional)
1. Preheat oven to 350. In a medium saucepan melt butter and unsweetend chocolate over low heat, stirring constantly. Remove from heat; cool.
2. Grease an 8x8x2" or 9x9x2" baking pan; set aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla.
3. In a small mixing bowl stir together the flour and baking soda. Add flour mixture to chocolate mixture; stir just until combined. If desired, stir in nutes. Spread the batter into prepared pan.
4. Bake for 30 min. for 8" or 25 minutes for 9". Cool in pan on a wire rack.
Walnut Fudge Brownies (for 2)
Preaheat oven to 350. Makes 6 brownies.
1/2 c. granulated sugar
1/4 c. butter, cut up
3 T. unsweetened cocoa powder
1 egg
1/2 tsp. vanilla
1/3 cup all-purpose flour
1/4 tsp. baking powder
1/8 tsp salt
1/4 c. chopped walnuts
1 recipe, cocoa glaze (optional)
1. Line a 9x5x3" loaf pan with foil, extending foil over ends. Grease foil; set pan aside. In a small saucepan stir together sugar, butter, and cocoa. Cook and stir over med. heat until butter is melted. Remove from heat; cool for 5 minutes.
2. Add egg and vanilla to cocoa mixture. Using a wooden spoon, beat lightly just unti lcombined. Stir in flour, baking powder, and salt. Stir in walnuts. Spread the batter in the prepared loaf pan.
3. Bake in a 350 oven for 12 to 15 min. or until a toothpick inserted in centre comes out clean. Using the ends of foil, lift brownies out of pan. If desired, frost with cocoa glaze. Cut into triangles.
Cocoa Glaze:
In a small bowl combine 1/2 c sifted powdered sugar, 1 T. unsweetened cocoa powder, 1 T. softened butter, and 1/4 tsp. vanilla. Beat in enough hot water (2 to 4 tsp) to make a glaze of spreading consistency.
1/2 c. granulated sugar
1/4 c. butter, cut up
3 T. unsweetened cocoa powder
1 egg
1/2 tsp. vanilla
1/3 cup all-purpose flour
1/4 tsp. baking powder
1/8 tsp salt
1/4 c. chopped walnuts
1 recipe, cocoa glaze (optional)
1. Line a 9x5x3" loaf pan with foil, extending foil over ends. Grease foil; set pan aside. In a small saucepan stir together sugar, butter, and cocoa. Cook and stir over med. heat until butter is melted. Remove from heat; cool for 5 minutes.
2. Add egg and vanilla to cocoa mixture. Using a wooden spoon, beat lightly just unti lcombined. Stir in flour, baking powder, and salt. Stir in walnuts. Spread the batter in the prepared loaf pan.
3. Bake in a 350 oven for 12 to 15 min. or until a toothpick inserted in centre comes out clean. Using the ends of foil, lift brownies out of pan. If desired, frost with cocoa glaze. Cut into triangles.
Cocoa Glaze:
In a small bowl combine 1/2 c sifted powdered sugar, 1 T. unsweetened cocoa powder, 1 T. softened butter, and 1/4 tsp. vanilla. Beat in enough hot water (2 to 4 tsp) to make a glaze of spreading consistency.
Double Duty Meatballs (for subs and pasta)
1 jar (26-28 oz) spaghetti sauce, divided
1/3 c. onion, chopped
1 1/2 lbs. lean (90%) ground beef
3/4 c. quick or old fashioned oats
1 egg
2 garlic cloves, pressed
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
Preheat oven to 400. Spread 2/3 c. of spaghetti sauce over bottom of 9x13 baker. Chop onion, combine onion, ground beef, oats, 1/3 c. of the sauce, eg, garlic, seasoning and salt. Mix gently. Using small scoop, shape meat mixture into balls, place in baker. Bake 10 minutes. Pour remaining sauce over meatballs. Continue baking 20 minutes. Yield: 48 meatballs.
1/3 c. onion, chopped
1 1/2 lbs. lean (90%) ground beef
3/4 c. quick or old fashioned oats
1 egg
2 garlic cloves, pressed
1 1/2 tsp. Italian seasoning
1/2 tsp. salt
Preheat oven to 400. Spread 2/3 c. of spaghetti sauce over bottom of 9x13 baker. Chop onion, combine onion, ground beef, oats, 1/3 c. of the sauce, eg, garlic, seasoning and salt. Mix gently. Using small scoop, shape meat mixture into balls, place in baker. Bake 10 minutes. Pour remaining sauce over meatballs. Continue baking 20 minutes. Yield: 48 meatballs.
Tortilla Española
serves 2
2 onions (1 lg, 1 sm, or 2 med)
4 potatoes, peeled and sliced
6 eggs
1 T. milk
1 T. baking powder
oil
Fill 12"skillet 1/3 full of oil. Meanwhile cut onions and pot into small pieces. When oil is hot, add pot. and onion mixture.
Cook for 20 min. stirring a few times, or until potatoes are soft.
Meanwhile, mix eggs, baking powder and milk.
After potatoes are soft, strain the oil. Mix eggs with potatoes and onions and pour in the pan. Wait a few minutes, flip over using a big plate and cover.
After a few minutes, cover with the plate and flip over onto the plate.
2 onions (1 lg, 1 sm, or 2 med)
4 potatoes, peeled and sliced
6 eggs
1 T. milk
1 T. baking powder
oil
Fill 12"skillet 1/3 full of oil. Meanwhile cut onions and pot into small pieces. When oil is hot, add pot. and onion mixture.
Cook for 20 min. stirring a few times, or until potatoes are soft.
Meanwhile, mix eggs, baking powder and milk.
After potatoes are soft, strain the oil. Mix eggs with potatoes and onions and pour in the pan. Wait a few minutes, flip over using a big plate and cover.
After a few minutes, cover with the plate and flip over onto the plate.
Sweet Potato Casserole
8 small sweet potatoes
1 c. brown sugar
1/2 c. water
1 T. butter
Boil sweet potatoes until almost done (don't overcook). Combine b. sugar and water in saucepan and bring to a boil. Simmer 5 minutes and add butter. Slice potatoes in half and place in a greased casserole dish. Pour syrup over. Bake at 350 for 15 minutes or until hot.
Note: if done a day ahead, let sit out at room temperature before putting in oven.
Add more b. sugar or water if more syrup is desired.
1 c. brown sugar
1/2 c. water
1 T. butter
Boil sweet potatoes until almost done (don't overcook). Combine b. sugar and water in saucepan and bring to a boil. Simmer 5 minutes and add butter. Slice potatoes in half and place in a greased casserole dish. Pour syrup over. Bake at 350 for 15 minutes or until hot.
Note: if done a day ahead, let sit out at room temperature before putting in oven.
Add more b. sugar or water if more syrup is desired.
Snickerdoodles
1 c. butter
1 1/2 c. sugar
2 eggs
3 1/3 c. flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
Cream together butter and sugar. Beat in the eggs.
Sift together dry ingredients and add to wet.
Roll into 1/2" balls, then roll each ball in mixture of 1/2 c. sugar and 1 t. cinnamon
Bake on ungreased cookie sheet at 375 for 6 minutes. Cookies will puff up while baking then flatten as they cool
1 1/2 c. sugar
2 eggs
3 1/3 c. flour
2 t. cream of tartar
1 t. baking soda
1/2 t. salt
Cream together butter and sugar. Beat in the eggs.
Sift together dry ingredients and add to wet.
Roll into 1/2" balls, then roll each ball in mixture of 1/2 c. sugar and 1 t. cinnamon
Bake on ungreased cookie sheet at 375 for 6 minutes. Cookies will puff up while baking then flatten as they cool
Pineapple Jello Salad
2 pkg. lemon jello
4 c. hot water
2 bananas
10 lg. marshmallows
1 c. pineapple juice
1/2 c. sugar
2 T. flour
1 egg, beaten
1 small can crushed pineapple
cool whip
grated cheddar cheese
Make Jello with 4 c. water. When slightly jelled, add 1 small can crushed pineapple and bananas. Put mallows on top and let set.
Cook pineapple juice, sugar, flour, and egg. When cool, add 1 c. whipped cream. Pour over pineapple mixture and top with grated cheese.
4 c. hot water
2 bananas
10 lg. marshmallows
1 c. pineapple juice
1/2 c. sugar
2 T. flour
1 egg, beaten
1 small can crushed pineapple
cool whip
grated cheddar cheese
Make Jello with 4 c. water. When slightly jelled, add 1 small can crushed pineapple and bananas. Put mallows on top and let set.
Cook pineapple juice, sugar, flour, and egg. When cool, add 1 c. whipped cream. Pour over pineapple mixture and top with grated cheese.
Pennywise Beans and Franks
6-8 franks
1 lg. or 2 small cans beans
1/2 c. cheddar cheese, chunked
2 T. brown sugar
1/4 tsp. dry mustard
3 T. Ketchup
2 T. parsley flakes
1/4 tsp. seasoned salt
1 can french fried onions
1/2 c. cheddar cheese, grated
Preheat oven to 350. Mix all ingredients except french fried onion rings and grated cheese. Pour into 2 qt baking dish. Garnish with onions and cheese during last 5 minutes. Bake for 20-25 min.
1 lg. or 2 small cans beans
1/2 c. cheddar cheese, chunked
2 T. brown sugar
1/4 tsp. dry mustard
3 T. Ketchup
2 T. parsley flakes
1/4 tsp. seasoned salt
1 can french fried onions
1/2 c. cheddar cheese, grated
Preheat oven to 350. Mix all ingredients except french fried onion rings and grated cheese. Pour into 2 qt baking dish. Garnish with onions and cheese during last 5 minutes. Bake for 20-25 min.
Mandarin Orange Salad
Romaine lettuce (torn)
Celery and green onions (chopped finely)
can of mandarin oranges, drained
Sugared Almonds
1/4 c. sugar
1/2 c. almonds, sliced
Heat sugar in skillet until it begins to melt- add almonds- lay on waxed paper and break apart.
Dressing
1 tsp. salt, pinch of pepper
1/2 tsp. tabasco sauce
1/4 c. sugar
1/4 c. tarragon vinegar
1/2 c. canola oil or olive oil
Mix all together well.
Celery and green onions (chopped finely)
can of mandarin oranges, drained
Sugared Almonds
1/4 c. sugar
1/2 c. almonds, sliced
Heat sugar in skillet until it begins to melt- add almonds- lay on waxed paper and break apart.
Dressing
1 tsp. salt, pinch of pepper
1/2 tsp. tabasco sauce
1/4 c. sugar
1/4 c. tarragon vinegar
1/2 c. canola oil or olive oil
Mix all together well.
Lentejas (Lentil Soup)
1 pckg lentils
1 pckg chicken or veg. broth
1 med. onion
1 clove garlic
pinch of salt
oil
Chop and Sautee onions and garlic in oil.Rinse lentils and add to broth, onions and garlic. Cook for about 1 hour on med-high heat.
1 pckg chicken or veg. broth
1 med. onion
1 clove garlic
pinch of salt
oil
Chop and Sautee onions and garlic in oil.Rinse lentils and add to broth, onions and garlic. Cook for about 1 hour on med-high heat.
Thursday, July 22, 2010
Mexi-Chili Casserole
1 lb. ground beef
1 (1-lb) can kidney beans, drained
1 (15 oz) can enchilada sauce
1 (8oz) can tomato sauce
1 T. onion (instant)
1 (6oz) pkg corn chips
1 c. (4 oz) chunked cheddar cheese
1/2-3/4 c. sour cream
Brown g. beef in skillet, add beans, enchilada sauce and onion. Mix 1 c. corn chips and 1/4-1/2 c. cheese. Add remaining cheese and corn chips to meat/bean mixture. Stir to blend. Pour into 2 qt. casserole. Bake covered at 375 for 20-25 minutes. Spread with sour cream, sprinkle with cheese. Top with crushed remaining chips around edge of casserole. Return to oven 3-4 minutes.
Serves 6
1 (1-lb) can kidney beans, drained
1 (15 oz) can enchilada sauce
1 (8oz) can tomato sauce
1 T. onion (instant)
1 (6oz) pkg corn chips
1 c. (4 oz) chunked cheddar cheese
1/2-3/4 c. sour cream
Brown g. beef in skillet, add beans, enchilada sauce and onion. Mix 1 c. corn chips and 1/4-1/2 c. cheese. Add remaining cheese and corn chips to meat/bean mixture. Stir to blend. Pour into 2 qt. casserole. Bake covered at 375 for 20-25 minutes. Spread with sour cream, sprinkle with cheese. Top with crushed remaining chips around edge of casserole. Return to oven 3-4 minutes.
Serves 6
Meat Loaf (mom)
1 1/2 lbs. ground chuck or ground round
1 c. cracker crumbs
2 eggs, beaten
1/2 c. chopped onions
2 T. g. pepper, chopped
1 1/2 tsp salt
2 T Worcerstershire sauce
1 (4oz) can tomato sauce
Sauce
1/2 c. ketchup
1/3 c. brown sugar
1 1/2 T. Worcerstershire sauce
1/2 tsp. mustard (mom uses dry)
Mix ingredients in order given and shape in a loaf. Bake in a 1 1/2 qt loaf pan for 1 1/4 hours at 350. Drain and pour over sauce. Return to oven for 15 minutes.
1 c. cracker crumbs
2 eggs, beaten
1/2 c. chopped onions
2 T. g. pepper, chopped
1 1/2 tsp salt
2 T Worcerstershire sauce
1 (4oz) can tomato sauce
Sauce
1/2 c. ketchup
1/3 c. brown sugar
1 1/2 T. Worcerstershire sauce
1/2 tsp. mustard (mom uses dry)
Mix ingredients in order given and shape in a loaf. Bake in a 1 1/2 qt loaf pan for 1 1/4 hours at 350. Drain and pour over sauce. Return to oven for 15 minutes.
Hummus
1 16 oz can chickpeas (reserve liquid)
3-5 T. lemon juice- I used juice from 1 lemon
1 T. tahini
4-5 cloves garlic
1/2 t. salt
2 T olive oil
Drain chickpeas and set aside liquid. Combine remaining ingredients in blender or food processor. Add 1/4 c. liquid from chickpeas. Blend for 3-5 min. on low or until thoroughly mixed and smooth.
Can be refrigerated up to 3 days and kept in freezer up to 1 month. Add olive oil if it's too dry.
3-5 T. lemon juice- I used juice from 1 lemon
1 T. tahini
4-5 cloves garlic
1/2 t. salt
2 T olive oil
Drain chickpeas and set aside liquid. Combine remaining ingredients in blender or food processor. Add 1/4 c. liquid from chickpeas. Blend for 3-5 min. on low or until thoroughly mixed and smooth.
Can be refrigerated up to 3 days and kept in freezer up to 1 month. Add olive oil if it's too dry.
Hoisin Chicken
2 whole chicken breasts
1 T. cornstarch
1 T. Chinese rice wine or pale dry sherry
1 T. soy sauce
1/4 c canola oil (or peanut oil)
1 med. green pepper, seeded and cut into 1/2" squares
water chestnuts, red peppers, onions, broccoli
1/4 c. fresh mushrooms, cut into 1/4" cubes
1/2 t. salt
2 T. Hoisin sauce
1/4 c. cashews or almonds, roasted
Cut chicken to make 1/2" squares
Sprinkle with cornstarch, wine, and soy sauce. Toss chicken to coat. Marinate 15-20 minutes.
Cook veggies 2-3 min. use rest of oil to sautee chicken 2-3 min or until white and firm. Add Hoisin sauce and vegetables. Cook 1 minute longer.
1 T. cornstarch
1 T. Chinese rice wine or pale dry sherry
1 T. soy sauce
1/4 c canola oil (or peanut oil)
1 med. green pepper, seeded and cut into 1/2" squares
water chestnuts, red peppers, onions, broccoli
1/4 c. fresh mushrooms, cut into 1/4" cubes
1/2 t. salt
2 T. Hoisin sauce
1/4 c. cashews or almonds, roasted
Cut chicken to make 1/2" squares
Sprinkle with cornstarch, wine, and soy sauce. Toss chicken to coat. Marinate 15-20 minutes.
Cook veggies 2-3 min. use rest of oil to sautee chicken 2-3 min or until white and firm. Add Hoisin sauce and vegetables. Cook 1 minute longer.
Dressing Balls (Gma Cosby)
1 pkg of peppridge farm herb seasoned stuffing mix
Follow package directions and in addition use:
1 beaten egg
1 tsp. sage
Saute celery and onion in butter just to moisten (she cooks onions and celery in small pan of water and boil a little) then melt the 6 T butter and add to bowl of bread crumbs.
Put crumbs in large bowl, add beaten egg, sage, celery and onion. Add broth until you can make a ball that is firm, not too hard and that sticks together.
Bake in a 350 oven; 325 for non-stick pan.
Baste with broth 4-5 times or so.
Bake 1 1/2 hours or till brown but not dried out.
Note: To reheat, thin cream of chicken soup with water and pour over or heat leftover gravy and pour over.
Follow package directions and in addition use:
1 beaten egg
1 tsp. sage
Saute celery and onion in butter just to moisten (she cooks onions and celery in small pan of water and boil a little) then melt the 6 T butter and add to bowl of bread crumbs.
Put crumbs in large bowl, add beaten egg, sage, celery and onion. Add broth until you can make a ball that is firm, not too hard and that sticks together.
Bake in a 350 oven; 325 for non-stick pan.
Baste with broth 4-5 times or so.
Bake 1 1/2 hours or till brown but not dried out.
Note: To reheat, thin cream of chicken soup with water and pour over or heat leftover gravy and pour over.
Tuesday, July 20, 2010
Cucumber Salad (gma heyse)
2 lg cucumbers
1/2 onion, sliced
1 c. sour cream (6 oz)
1 T. Vinegar
Pepper to taste
2 tsp. sugar
Peel cucumbers and slice. Place in bowl. Cover with water and a pinch of salt. Let stand 1 hour. Drain off salt and water and rinse well. Put in colander to drain. Squeeze out exces water.
Combine other ingredients and let stand 5 minutes. Add cucumbers and mix
1/2 onion, sliced
1 c. sour cream (6 oz)
1 T. Vinegar
Pepper to taste
2 tsp. sugar
Peel cucumbers and slice. Place in bowl. Cover with water and a pinch of salt. Let stand 1 hour. Drain off salt and water and rinse well. Put in colander to drain. Squeeze out exces water.
Combine other ingredients and let stand 5 minutes. Add cucumbers and mix
Christmas Wreaths
3 1/2 c. corn flakes
1/2 c. butter
1/2-1 tsp green food coloring
30 marshmallows
red hots
1/2 c. butter
1/2-1 tsp green food coloring
30 marshmallows
red hots
Cabbage Rolls
Stuffing
1 Head Cabbage
2 lbs. ground beef
1/2 c. raw white rice
1 small onion, grated
1 tsp. salt
1/4 tsp pepper
1/8 tsp allspice
2 eggs, beaten
1/4 c. water
1/4 tsp garlic powder
Sauce
2 lg cans tomato sauce
1 (28 oz) can whole tomatoes
1/3 c. lemon juice
1 tsp salt
1/8 tsp pepper
1/4 c light brown sugar
1/4 tsp garlic powder
1 sliced onion
Core cabbage. Place in boiling water a few minutes to loosen leaves; remove. Combine all filling ingredients. Place 1/4 c. mixture into hollow of cabbage leave. Fold over the sides and roll up. Place in kettle or large dutch oven with loose cabbage leaves on bottom. Stacks rolls and pour sauce on top. Cover and bake in oven 375 for 1 1/2 hours. Remove lid and bake another 1 1/2 hours, maybe less. Serve with rice.
Feeds plenty!
1 Head Cabbage
2 lbs. ground beef
1/2 c. raw white rice
1 small onion, grated
1 tsp. salt
1/4 tsp pepper
1/8 tsp allspice
2 eggs, beaten
1/4 c. water
1/4 tsp garlic powder
Sauce
2 lg cans tomato sauce
1 (28 oz) can whole tomatoes
1/3 c. lemon juice
1 tsp salt
1/8 tsp pepper
1/4 c light brown sugar
1/4 tsp garlic powder
1 sliced onion
Core cabbage. Place in boiling water a few minutes to loosen leaves; remove. Combine all filling ingredients. Place 1/4 c. mixture into hollow of cabbage leave. Fold over the sides and roll up. Place in kettle or large dutch oven with loose cabbage leaves on bottom. Stacks rolls and pour sauce on top. Cover and bake in oven 375 for 1 1/2 hours. Remove lid and bake another 1 1/2 hours, maybe less. Serve with rice.
Feeds plenty!
Chicken and Noodles (grandma heyse)
1 Whole Chicken
Noodles
1 egg
2 T. milk
1 c. flour
Boil chicken in salted water until tender. Remove and de-bone. Save stock to boil noodles.
Blend together egg and milk, gradually add flour until dough is formed. Form into 12" log. Roll into a rectangle appr. 18x28". Keep board well floured. Cut dough into 3" strips. Stack and cut in half. Make a big stack. Slice into 1/8" noodles. Let dry 2 hours. Drop into boiling chicken stock and cook 15 minutes. Add chicken and stir.
Noodles
1 egg
2 T. milk
1 c. flour
Boil chicken in salted water until tender. Remove and de-bone. Save stock to boil noodles.
Blend together egg and milk, gradually add flour until dough is formed. Form into 12" log. Roll into a rectangle appr. 18x28". Keep board well floured. Cut dough into 3" strips. Stack and cut in half. Make a big stack. Slice into 1/8" noodles. Let dry 2 hours. Drop into boiling chicken stock and cook 15 minutes. Add chicken and stir.
Cranberry Fluff
1 lb. coursely ground cranberries (2 c.)
1 can mandarin oranges, drained
1 small can crushed pineapple, drained
1 coarsely diced apple (peeled)
1 c. chopped pecans
2 c. miniature marshmallows
1 c. sugar
Mix all the above, Chill overnight.
Serves 12
1 can mandarin oranges, drained
1 small can crushed pineapple, drained
1 coarsely diced apple (peeled)
1 c. chopped pecans
2 c. miniature marshmallows
1 c. sugar
Mix all the above, Chill overnight.
Serves 12
Mom's Cornbread
2 eggs
4 T sugar
2 tsp. baking powder
1 cup flour
1/2 t baking soda
3/4 tsp salt
2/3 c. yellow cornmeal
1/4 c. butter, melted
1 c. buttermilk
Preheat oven to 400. Beat eggs, add sugar. Sift dry ingredients, add alternating with buttermilk, starting with dry and ending with dry. Do not overstir, this will make it tough. Add melted butter, stir gently. Bake in an 8" greased pan for app. 25 minutes.
4 T sugar
2 tsp. baking powder
1 cup flour
1/2 t baking soda
3/4 tsp salt
2/3 c. yellow cornmeal
1/4 c. butter, melted
1 c. buttermilk
Preheat oven to 400. Beat eggs, add sugar. Sift dry ingredients, add alternating with buttermilk, starting with dry and ending with dry. Do not overstir, this will make it tough. Add melted butter, stir gently. Bake in an 8" greased pan for app. 25 minutes.
Creamed Corn
2 cans creamed corn
2 eggs (beaten)
4 T onion, chopped fine
4 T green bell pepper
4 T red bell pepper
1/2 tsp salt (grandma omits the salt)
2 T sugar
1 c. cracker crumbs (saltines) +extra
1 c. milk
4 T. melted butter +extra
Mix all ingredients together and put in butter baking dish. Bake at 350 for 45 minutes or until middle doeds not shake. Remove from oven and top with more crushed crackers (fine layer) then dot or drizzzle butter all over.
Return to oven till top is golden. Don't burn.
(If doubling, 4T =1/4 c, 8 T=1/2 c)
2 eggs (beaten)
4 T onion, chopped fine
4 T green bell pepper
4 T red bell pepper
1/2 tsp salt (grandma omits the salt)
2 T sugar
1 c. cracker crumbs (saltines) +extra
1 c. milk
4 T. melted butter +extra
Mix all ingredients together and put in butter baking dish. Bake at 350 for 45 minutes or until middle doeds not shake. Remove from oven and top with more crushed crackers (fine layer) then dot or drizzzle butter all over.
Return to oven till top is golden. Don't burn.
(If doubling, 4T =1/4 c, 8 T=1/2 c)
Chocolate Heart Brownies
1 c. flour
3/4 c. unsweetened cocoa
1/4 tsp. salt
2 c. sugar
1 c. melted butter
3 eggs
1/2 tsp vanilla
Grease foil-lined 10x15x1 pan. Combine flour cocoa, salt in small bowl. Combine sugar and butter. Stir in eggs and vanilla. Add cocoa and flour mixture; stir well.
Spread evenly into prepared pan. Bake @ 350 for 15 min or until toothpick is clean. Cool and cut into desired shapes.
3/4 c. unsweetened cocoa
1/4 tsp. salt
2 c. sugar
1 c. melted butter
3 eggs
1/2 tsp vanilla
Grease foil-lined 10x15x1 pan. Combine flour cocoa, salt in small bowl. Combine sugar and butter. Stir in eggs and vanilla. Add cocoa and flour mixture; stir well.
Spread evenly into prepared pan. Bake @ 350 for 15 min or until toothpick is clean. Cool and cut into desired shapes.
Chili
2-3 lbs lean ground beef
3-4 cans red beans
2-3 cans diced tomatoes
1 pkg williams chili seasoning
2-3 T. chili powder
1-2 T. garlic (3-4 cloves)
3 T . Worcerstire sauce
1/2-1 onion, chopped
1/2-1 green pepper, chopped
1/4-1/2 t cayenne pepper
1/2-1 tsp salt
2-3 bay leaves
1 T. olive oil
Brown Ground Beef. Simmer all day in crockpot.
3-4 cans red beans
2-3 cans diced tomatoes
1 pkg williams chili seasoning
2-3 T. chili powder
1-2 T. garlic (3-4 cloves)
3 T . Worcerstire sauce
1/2-1 onion, chopped
1/2-1 green pepper, chopped
1/4-1/2 t cayenne pepper
1/2-1 tsp salt
2-3 bay leaves
1 T. olive oil
Brown Ground Beef. Simmer all day in crockpot.
Crumb Cake
2 c. flour (sifted)
1 c. sugar
4 T. butter
1/2 tsp salt
1 tsp baking powder
1/2 tsp. baking soda
1 c. buttermilk
1 egg
1 tsp vanilla
1/4 tsp cinammon
Mix 1 c. flour, sugar, butter and salt. Take out 1/2 c. and reserve for top. Add 1 c. flour to rest with baking powder and soda.
Mix egg with buttermilk and vanilla. Add together and beat thoroughly.
Pour into greased 11x7 pan. Mix cinnamon in with 1/2 c. crumb mixture. Sprinkle evenly on top. Bake 25-30 min at 375.
1 c. sugar
4 T. butter
1/2 tsp salt
1 tsp baking powder
1/2 tsp. baking soda
1 c. buttermilk
1 egg
1 tsp vanilla
1/4 tsp cinammon
Mix 1 c. flour, sugar, butter and salt. Take out 1/2 c. and reserve for top. Add 1 c. flour to rest with baking powder and soda.
Mix egg with buttermilk and vanilla. Add together and beat thoroughly.
Pour into greased 11x7 pan. Mix cinnamon in with 1/2 c. crumb mixture. Sprinkle evenly on top. Bake 25-30 min at 375.
Banana Cookies
3/4 c (1 1/2 stick) butter
3/4 c. brown sugar
1 egg
1 t. vanilla
1tsp. baking soda
2 c. flour
2 ripe bananas, mashed
Cream butter and sugar. Add eggs and vanilla. Add bananas. Combine dry ingredients and add to mixtre. Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 12-14 minutes.
Icing
4 T milk
4 T butter
6 T brown sugar
1 1/2 c powdered sugar
Boil milk, butter and brown sugar until sugar dissolves. Remove from heat. beat in powdered sugar.
3/4 c. brown sugar
1 egg
1 t. vanilla
1tsp. baking soda
2 c. flour
2 ripe bananas, mashed
Cream butter and sugar. Add eggs and vanilla. Add bananas. Combine dry ingredients and add to mixtre. Drop by spoonfuls onto greased cookie sheet. Bake at 350 for 12-14 minutes.
Icing
4 T milk
4 T butter
6 T brown sugar
1 1/2 c powdered sugar
Boil milk, butter and brown sugar until sugar dissolves. Remove from heat. beat in powdered sugar.
Recipes for Korea
I don't know that anyone still reads this but that doesn't matter to me because I've decided to turn this blog into my online recipe book. We are leaving to go to Korea in 2 weeks, so rather than taking a whole bunch of paper recipes with me, I am going to put up all the ones I think I'll need on here and that way I'll have them all at my fingertips wherever I am in the world (assuming there is internet!)
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