Consomme Rice

Ingredients:

1 can beef consomme
2/3 c water
2/3 c rice (not minute rice)
1/2 cube butter
1/2 c mushrooms (optional)
1/3 of a large onion

Melt butter in the pan and saute the onion. Add the rest of the ingredients. Bring to a boil and then simmer until the rice is cooked.

Goes well with Swiss steak.

Martha's Spaghetti Sauce

If you have tomatoes coming out of your ears, this sauce is a great way to use them up and enjoy the taste of summer on your pasta for the rest of the year.  It's super easy and freezes great!  You can add sausage or hamburger to it when you thaw it for use later.

Blend together:

1/2 C onion
1/2 green pepper
4 C peeled tomatoes
1 tsp fresh sweet basil

Place blended veggies in a pot and add:

2 12 oz cans tomato paste
1 tbs. parsley flakes
2 tsp salt
1/2 tsp pepper
1/2 C water
1-2 tsp sugar

Simmer 45 minutes.  Let cool and place in freezer containers in whatever size is right for your family.

Now since vegetables are all different, you can taste the sauce and adjust to your liking.  You may want more or less salt, sugar and spices.  You may need a little more water depending on the water content of your tomatoes.  Play around with it until you find what you like but this will give you a good guideline.

Green Beans With Cherry Tomatoes

It's mid-summer and so we've got lots of beans and lots of tomatoes.  This recipe is a great way to use them.  Soooo yummy!  We actually planted Sweet 100s and not cherry tomatoes, so that's what I used in this but I'm sure the cherry, grape or whatever bite size tomato would work great!

1 1/2 pounds green beans, trimmed.
1 1/2 cups water
1/4 C butter
1 tbsp sugar
3/4 tsp garlic salt
1/4 tsp pepper
1 1/2 tsp chopped fresh basil
2 C cherry tomato halves

1.  Place beans and water in a large saucepan.  Cover and bring to a boil to steam until tender.  About 10 minutes.  Drain off water immediately.  Set aside.

2.  Melt butter in a skillet over medium heat.  Stir in sugar, garlic salt, pepper and basil.  Add tomatoes, and cook stirring gently just until soft.  Pour the tomato mixture over the green beans, and toss gently to blend.

Rumbi Rice Bowls

If anyone out there gets a craving for a Rumbi Rice Bowl and doesn't have a way to get one, this recipe is the answer. It was spot on!


1 TBS. vegetable oil
4 carrots peeled and grated (I use the pre-shredded kind just to save time.)
1 yellow zucchini
1 green zucchini
1 1/2 C chopped broccoli florets
2 C chicken grilled and cut into small cubes (I put garlic salt and pepper on before I grilled)
Rumbi Rice (see recipe below) Spicy Hawaiian Teriyaki Sauce (see recipe below) Heat vegetable oil in a large skillet over medium-high heat. Add carrots, celery, zucchini, and broccoli (pretty much equal parts of said vegetables. You can add more or less veggies depending on your taste). Saute ONLY until vegetables are crisp tender. About 1-2 minutes tops. Serve over Rumbi rice and top with chicken. Serve with Spicy Hawaiian Teriyaki Sauce on the side (about 3 Tbsp. per bowl.. you can add more or less depending on your taste).

*Hawaiian Coconut Rice with Red Beans (aka Rumbi Rice)


2 c. jasmine rice (You can use whatever rice you want but I like the flavor of Jasmine in this.)
2 1/2 c. water
1 (14oz) can coconut milk (about 1 1/2 c.)
1/2 Tbsp. sugar
1 can red beans, drained and rinsed
Combine all ingredients in a rice cooker. Gently stir it all together so the beans are all mixed. Place the lid on and start the rice cooker. Fluff rice with a fork before serving.
If you don’t have a rice cooker (and I don't and this method worked great)...Combine water, coconut milk, and sugar in a saucepan. Stir in rice and beans. Bring to a boil over medium heat. Cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

**Spicy Hawaiian Teriyaki Sauce


3/4 C. Mr. Yoshida's teriyaki sauce (found in the grocery store by the BBQ sauces)
1 tsp. soy sauce
2 tsp. chili garlic sauce (Sriachi Sauce is what I used and I only put in 1 tsp. I don't like too much spice. For kids, I'd leave it out.)
1 tsp. fresh ginger (or about 1/2 tsp dry)
Pinch of salt
Pinch of sugar


1 Tbsp. cornstarch
2 Tbsp. cold water


Combine Yoshida's, soy sauce, garlic sauce, ginger, salt and sugar in a small saucepan.  Bring to a boil and then reduce to a simmer.  Combine cornstarch and water and SLOWLY add to sauce for thickening.  You want it to be slightly thicker than the Yoshida's sauce.  Allow to simmer for about a minute.  Cool to room temperature and serve with your rice bowls.  If you find that the sauce is too thick when it cools, just add a little more Yoshida's to it.

Banana Cake

1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1/4 c. sour milk
1 c. mashed bananas
2 c. flour
1/2 tsp. baking powder
3/4 tsp. baking salt
1/2 tsp. salt

Cream shortening and sugar.  Add eggs and vanilla.  Add milk.  Sift dry ingredients.  Add flour mixture and bananas alternately to the wet mixture.  Start and end with flour mixture.  Beat only long enough to blend.  Bake at 350 for 30-35 minutes.  Serve with sliced bananas and whipped cream.

So light and yummy!

Banana Oatmeal Cookies

1 1/2 cups shortening
2 cups sugar
2 tsp. vanilla
3 3/4 cups flour
1/2 tsp. nutmeg
1 1/2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 cups oatmeal
1 cup nuts (optional)
1 cup chocolate chips
2 cups mashed banana

Mix all together and place on greased cookie sheet (dough will be very moist.)  Bake at 375 for 8-10 minutes.  (I creamed the shortening and sugar and then added the banana and vanilla.  Then I added everything else.)

-Recipe courtesy of Jason Tiek's grandma, Lola Gene Rollins

Fudgy Brownie Cookies

• 1 package (18 To 21 Oz. Box) Fudge Brownie Mix
• 1-¼ cup All-purpose Flour
• ¼ cups Packed Brown Sugar
• 2 whole Eggs
• ½ cups Butter, Melted And Cooled
• 2 Tablespoons Water, Or More As Needed
• 1 cup Dark Chocolate Chunks

1. Whisk together brownie mix, flour, and sugar.
2.Using a heavy spoon, stir in the eggs one at a time, followed by butter and 2 tablespoons water. If the batter appears like there is too much flour, add 1 more tablespoon of water. Batter will be very thick.
3. Fold in chocolate chunks
4. Cover and refrigerate for 2 hours.
5. Preheat oven to 350 degrees.
6. Grease a cookie sheet.
7. Drop heaping tablespoons of dough on the cookie sheet. You want pretty thick cookies here to get the brownie feel, about 3 inches apart. Press down slightly. Don’t flatten completely. Bake for 8-10 minutes.
8. Remove from oven, allow to cool 2 minutes on cookie sheet. Transfer to a cooling rack to cool completely.

Korean Beef

This is like Mongolian Beef but with ground beef...it is a great (and easy) recipe for hamburger.  I usually have hamburger on hand, and I am always looking for ways to use it.


1 pound lean ground beef
1/4 - 1/2 cup brown sugar (depending on how sweet you want it...I used 1/3 cup)
1/4 cup soy sauce 
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (I used ground ginger)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness)
salt and pepper (I omitted the salt because of the amount of sodium in soy sauce and it tasted great)
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Sugar Cookies

3 1/2 cups flour
1 teaspoon baking powder
1 cup butter (softened)
8 oz cream cheese (softened)
2 cups sugar
1 egg
1 teaspoon vanilla
1/4 teaspoon almond extract
1/4 teaspoon coconut flavoring

 Mix dry ingredients. Set aside. Cream remaining ingredients. Blend all together. Chill overnight. Bake in 350 degree oven until golden brown. Keeps in freezer up to 3 months.

 -recipe courtesy of Lucille Smart

Sesame-Lemon Cucumber's

3 medium cucumbers peeled sliced and salted
1/4 cup rice vinegar (I prefer Marukan seasoned, I think it has more flavor)
2 T toasted sesame oil
1 T lemon juice from 1 lemon
1 T sesame seeds, toasted in a small dry skillet over medium heat until fragrant, about 4 minutes
2 teaspoons sugar
1/8 teaspoon red pepper flakes, more or less to taste

adapted from america's test kitchen
Combine all  ingredients except cucumbers.  After combining add cucumbers.  Enjoy!  You can add more or less of any of the ingredients to taste.

Banana Bread

For one 9-inch loaf pan


2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
3 very ripe bananas, mashed well (1 1/2 cups)
6 tablespoons unsalted butter, melted and cooled
2 large eggs, lightly beaten
1/4 cup plain yogurt (sometimes I use sour cream and it works fine)
1 teaspoon vanilla extract
1 1/4 cups walnuts, toasted (optional)*

*I do not use these I substitute 1 1/4 cups mix of white and milk/semi-sweet choc chips

Preheat oven to 350 degrees.  Generously coat a 9 by 5-inch loaf pan with vegetable oil spray.  Whisk flour, sugar, baking soda, and salt together in a large bowl.  Whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together in a separate bowl.  Gently fold  the banana mixture into the flour mixture with the rubber spatula until just combined.  fold in the nuts or choc chips, (whatever you are using).  Do not overmix; the batter will look thick and chunky.

Pour in pan.  Bake 55 min, or golden brown and toothpick comes out with only of few crumbs attached.

Let the loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

Fresh Black Bean and Corn Salsa

This recipe comes from Kyle's Aunt Camille, who is an outstanding cook.  I get requests for this from multiple people everywhere I take it.

Ingredients


2 tomatoes, peeled and seeded, diced
2 avocados, diced
One small bunch green onions, chopped
One bunch cilantro, remove and chop leaves, discard stems
One cup frozen corn, thawed.  (I like the big bag of organic white corn from Costco.)
1 can black beans, rinsed
1 package Good Seasons Italian Dressing Mix
About 4 tbsp fresh lime juice
About 1 1/2 tsp. sugar
2 cloves garlic, minced

Mix everything together and serve with tortilla chips.  I like to get the 'scoops' kind because they hold a lot of salsa and don't break.  I have always just put the Italian Dressing Mix in dry, but the last time I made this with my mother in law, she told me that I was supposed to make up the dressing first and then add it.  I have become so used to the way I made it though, that it seemed way too goopy with the dressing made up and I prefer it with the dressing mix dry.  I also figured, why add the extra oil when it's so good without it.  You can try it both ways though and see what you think.

Grilled Tilapia with Mango Salsa

From the allrecipes.com website.  Great, refreshing recipe in time for warm weather.  I buy the Kirkland tilapia at Costco in the freezer section.  It's reliably good and so easy to use.  I leave the jalapenos out of the salsa because of the little ones.  I also don't grill the fish directly on the grate.  I use the non-stick aluminum foil instead.  The fish stays together a little better and still has that great grilled flavor.  You can also add a little sugar to the salsa if your mangoes are too tart.  I've also made it with half mangoes and half peaches and it turns out great!


Ingredients

• 1/3 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon minced fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 (6 ounce) tilapia fillets
•  
• 1 large ripe mango, peeled, pitted and diced
• 1/2 red bell pepper, diced
• 2 tablespoons minced red onion
• 1 tablespoon chopped fresh cilantro
• 1 jalapeno pepper, seeded and minced
• 2 tablespoons lime juice
• 1 tablespoon lemon juice
• salt and pepper to taste

Directions

1. Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
2. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
4. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.

Oatmeal Fudge Bars

1 C. butter (softened)
2 C. brown sugar
2 eggs
2 tsp vanilla
1 tsp soda
1 tsp salt
2 C. flour
3 C. oatmeal (dry)

Filling
1 12oz pkg milk chocolate chips
1 can condensed milk
2 tbsp butter
2 tsp vanilla
½ tsp salt
1 C. chopped walnuts (optional)

Combine all ingredients above, grease pan (I use a large rectangular pan with sides, like mom's size cookie sheet). Lay ¾ batter in pan and spread to cover bottom of pan. Then boil and cook filling over a double broiler, once mixed pour over batter. Use remaining dough and drop pieces onto filling. Cook at 350 for 15 min.

This is my friend Tangi's recipe, they are fantastic with just the fudge in them. I sometime add my favorite caramel mixture (it's mom's for the Krispie Treats) which is,

1 cube butter
1 can sweetened condensed milk
50 Kraft caramels, (one bag)

I sometimes add this and lightly marble it with the fudge. either way they get eaten though.

Creamy Mac and Cheese

2 cups macaroni

1 c. milk

1 c. shredded cheddar cheese

2 T butter

2 T all-purpose flour

1 tsp salt

Boil macaroni and drain. While macaroni is cooking, in another pan melt butter, the add flour and salt to make a rue. Then add milk, stir till thickened. Add shredded cheese and stir. Pour cheese sauce over macaroni and serve.

Bran Muffins with Dates

Thanks for the recipe, Melissa!

2 cups chopped dates
2 cups boiling water
5 teaspoons baking soda
1 cup shortening
2 cups sugar
4 eggs
5 cups flour
1 teaspoon salt
1 quart buttermilk
4 cups bran buds
2 cups 40% bran flakes

Cover chopped dates with boiling water. Add soda and cool.

Cream shortening and sugar. Add eggs to creamed mixture. Add the rest of ingredients and mix together.

Bake at 400 for 15-20 minutes.

The batter can be refrigerated for up to 6 weeks. 

Toffee Apple Dip

1 (8 oz.) package cream cheese

1/2 c. brown sugar

1/4 c. white sugar

1 tsp. vanilla

1/2 (11 oz.) package Skor or Heath toffee chips

Beat cream cheese, sugars and vanilla together until fluffy. Stir in toffe chips by hand. Serve with sliced apples. TIP--Stir in toffee chips just before serving so that the dip has more crunch to it.

Hot Wing Dip

1 (8 oz.) package cream cheese

1 can canned chicken, drained

1/2 c. frank's hot sauce, use more or less depending on how spicy you want

1 1/2 c. shredded mozzarella cheese, (divided)

1/2 c. hidden valley ranch dressing

tortilla chips

Soften cream cheese. Stir creams cheese, canned chicken , hot sauce, 1 cup mozzarella cheese, and ranch in bowl until well combined ( I just stir it all up in the baking dish I am using). Spreead mixture in a 9x9 or 9x13 pan, (either works fine). Top with remainder 1/2 cup mozzarella cheese. Bake at 350 degrees for about 20 minutes or until hot and bubbly. Serve with tortilla chips.

Hot Corn Dip

Soooooo Yummy!

1 (15 oz.) can whole kernel corn drained (I used frozen corn and I liked it better)

1 (7 oz.) can chopped green chilies, undrained

2 Tbsp. chopped jalapeno peppers (canned)

1/2 c. chopped sweet red pepper (approx. 1/2 of pepper)

1 c. shredded monterey jack cheese

1/2 c. grated parmesan cheese

1 c. mayonnaise--NOT light or low fat

sliced ripe olives (optional, I don't use them)

tortilla chips

Mix all ingredients in a bowl, except olives and chips. Transfer to a 2-quart baking dish, about 8x12 (don't know where you get this size dish actually, I will make a little more and put in 9x13 or put it in a 8x8 and then a smaller one for later). Bake at 350 degrees for about 30 minutes, until heated through. Sprinkle with olives and serve with tortilla chips. Be sure not to overcook.....cheese explodes and you are left with a greasy mess.

Creamy Chicken Pasta with Spinach and Tomatoes

2 c. uncooked pasta (recipe calls for penne I like rotini)

4 boneless, skinless chicken breasts

1 (10 3/4 oz.) can chicken broth

1 (8 oz.) pkg. cream cheese

1 (9 oz.) pkg. frozen chopped spinach, thawed and drained

1 tsp. garlic minced

1 tsp. salt

1 tsp. pepper

15 cherry tomatoes, cut in half

1/2 cup grated parmesan cheese

In a large saucepan, bring water to boil, the cook pasta according to the directions on the box. Slice chicken breast in approximately 1 inch cubes. In a large skillet, heat half the can of chicken broth and add chicken cues, turning pieces with a slotted spatula for 5-7 minutes, until chicken is no longer pink inside. Add cream cheese, spinach, remaining half of chicken broth, garlic, salt and pepper. Heat for about 3-5 minutes, until cream cheese has melted. Add cherry tomato halves and cook for an additional 2-3 minutes, until tomatoes are soft. Toss the drained pasta with chicken and vegetable mixture. If desired, sprinkle the dish with parmesan cheese, according to taste.

Sweet Potatoes

Sweet Potatoes

3 cups mashed yams

1/2 cup sugar

1/2 teaspoon salt

2 eggs (beaten)

3/4 cup melted butter

1/2 cup evaporated milk

1 1/2 teaspoon vanilla

Combine above ingredients and pour into a greased 9x13 pan.

Topping

1/3 cup flour

1 cup brown sugar

1 cup chopped walnuts

1/3 cup melted butter

pinch of salt

Combine topping ingredients and sprinkle or sweet potato mixture. Bake at 350 degrees for 30 minutes.