Family Recipes

Bran Muffins with Dates

2012-02-06T10:55:00.000-08:00

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

2012-01-22T14:17:00.000-08:00

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

2012-01-22T14:12:00.000-08:00

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

2012-01-22T14:06:00.000-08:00

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

2012-01-17T21:19:00.000-08:00

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

2012-01-11T16:18:00.000-08:00

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.

Oatmeal Raisin Cookies

2011-12-15T20:17:00.000-08:00

1 c. shortening
2 c. sugar
3 eggs
1 tsp. vanilla
4 c. flour
1 tsp. baking powder
1 tsp. salt
1 1/2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. allspice
2 c. oatmeal
2 c. nuts, chopped
1 1/2 c. water
2 c. raisins
1 tsp. baking soda

Preheat oven to 375 degrees. Cream together shortening and sugar. Add eggs and vanilla, mix well. Mix together dry ingredients (flour through allspice) in a separate bowl. Add to wet mixture. Meanwhile, in a small saucepan combine the water and raisins. Bring to a boil, boil for 1 minute. Sprinkle baking soda over raisin mixture and pour over dough. Add oatmeal and nuts and mix well. Place spoonfuls of dough onto greased baking sheet. Bake for approximately 10 minutes.

Sukothai Pad Thai (with Anne's notes)

2011-12-07T12:42:00.000-08:00

½ C white sugar (I use a scant ½ c otherwise I think it’s too sweet)
½ C white vinegar (I use 2 tbsp lime juice and then fill the rest of ¼ c up with rice vinegar)
¼ C soy sauce (I fill half the ¼ C with soy sauce and the other half with fish sauce)
2 tbsp tamarind pulp (I don’t put this in. Can add 1tbsp of lime instead, but I don’t because I use lime with the vinegar.)
1 (12 ounce) package rice noodles (linguine style is what I like)
½ C canola oil (can also add a couple drops sesame oil if you have it but I don’t usually add it.)
1 ½ tsp minced garlic
4 eggs
1 (12 ounce) package firm tofu (I use chicken. I cook two breasts and cook them before adding. You can use pork or shrimp too.)
1 ½ tbsp white sugar (I omit this. Like I said, even the ½ C makes it too sweet for me.)
1 ½ tsp salt
1 ½ C ground (or chopped) dry roasted peanuts
1 ½ tsp ground, dried oriental radish (I omit this.)
½ C chopped fresh chives (I use green onion and probably put in 1 C)
1 tbsp paprika (I use 1 tsp chili powder instead….better flavor)
2 C fresh bean sprouts
I also add about 1 C shredded carrots

1. To prepare Pad Thai sauce: In a medium saucepan over medium heat, blend sugar, vinegar, soy sauce and tamarind pulp.
2. Cook rice noodles until soft; drain. In a large skillet or wok over medium heat, warm oil and add garlic and eggs; scramble the eggs. Add tofu (cooked chicken) and stir until well mixed; add noodles and stir until cooked.
3. Stir in Pad Thai sauce, 1 ½ tbsp sugar (which I omit) and 1/1/2 tsp salt. Stir in peanuts and ground radish. Remove from heat and stir in chives (or green onions), carrots, bean sprouts and paprika (or chili powder which I prefer) You want this vegetables warm but crisp so you add them at the very end.

Marsmallow Caramel Puffy Balls

2011-12-07T11:13:00.001-08:00

1 can sweetened condensed milk
1 cube (1/4 pound) butter
1 package Kraft (or Brach's Milk Maid) caramels, unwrapped (approximately 48 caramels)
1 package large marsmallows, cut in half
1 box Rice Krispies, emptied into a bowl

Combine sweetened condensed milk, butter and caramels in the top of a double boiler and melt until smooth. Reduce the heat to low and keep the double boiler on the heat throughout the process.

Dip each half marshmallow in caramel until completely coated, rotating to drip off excess. Drop the caramel-coated marshmallows into the bowl of Rice Krispies and cover completely, making sure not to touch hot caramel with your hands. Remove from bowl and place on a cookie sheet. Enjoy the warm, melty goodness.

As a note, it is easiest to dip using two fondue forks, one to spear/dip and the other to faciltate removal. Also, the Rice Krispie bowl works better if it is wide rather than deep.

Cafe Rio Pork

2011-12-07T11:12:00.001-08:00

4 lbs Pork Roast
4 cups Root Beer
5 cans Tomato Sauce
2-4 Tbls Molasses (depending on the taste you like...i use 4)
3 tsp pressed garlic (i used minced and it works fine)
1/2 tsp salt
2 1/2 cups brown sugar
4 tsp Cumin
pepper to taste

- Place Pork and about an inch of water in the bottom of the crock pot and cook for 8 hours
- Pull apart the pork with a fork and drain the water out of it (drain well or it'll be too watery at the end and just soak the tortillas)
- Add in the rest of the above ingredients
- Cook for another 4 hrs

Orange Pecan French Toast

2011-07-07T09:22:00.000-07:00

I halved this recipe and made it for me and Matt this morning. I thought it turned out pretty good.
1 cup packed brown sugar
1/3 cup butter, melted
2 tablespoons light corn syrup
1/3 cup chopped pecans
12 (3/4 inch thick) slices French bread
1 teaspoon grated orange zest
1 cup fresh orange juice
1/2 cup 2% milk
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 egg whites
2 eggs
1 tablespoon confectioners' sugar for dusting

Directions

In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer.
In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight.
Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature.
Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.

Toll House Cookies

2011-03-04T18:16:00.000-08:00

1 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. baking soda dissolved in 1 tsp. water
1 tsp. vanilla
1 tsp salt
1 1/2 cups flour
2 cups quick oats
1 pkg. chocolate chips (I only use about 3/4 of a bag)

Cream sugar and shortening. Add eggs one at a time. Add rest of ingredients in order. Bake at 350 for 10-12 minutes.

PF Changs Mongolian Beef

2011-02-26T11:51:00.000-08:00

This did not taste exactly like PF Chang's, but it was still delicious.

2 teaspoons vegetable oil

1/2 tsp ginger, minced

1 tbsp garlic, chopped

1/2 cup soy sauce

1/2 cup water

3/4 cup dark brown sugar

vegetable oil, for frying (about 1 cup)

1 lb flank steak

1/4 cup corn starch

2 large green onions

Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over med/low heat.

2 Don't get the oil too hot.

3 Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches.

4 Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens.

5 Remove it from the heat.

6 Slice the flank steak against the grain into 1/4" thick bite-size slices.

7 Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts.

8 Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef.

9 Let the beef sit for about 10 minutes so that the cornstarch sticks.

10 As the beef sits, heat up one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

11 Heat the oil over medium heat until it's nice and hot, but not smoking.

12 Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges.

13 You don't need a thorough cooking here since the beef is going to go back on the heat later.

14 Stir the meat around a little so that it cooks evenly.

15 After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

16 Put the pan back over the heat, dump the meat back into it and simmer for one minute.

17 Add the sauce, cook for one minute while stirring, then add all the green onions.

18 Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate.

19 Leave the excess sauce behind in the pan.

Death By Oreo Cupcakes

2011-02-26T11:39:00.001-08:00

I love chocolate, and I love Oreos...this was the best of both worlds.

Cupcakes:

1 pkg oreos, regular size

1 pkg mini Oreos for decoration (I didn't do this because I was just making them for us, but I would have if I had been taking them to an event because it does make them look cute.)

1 chocolate cake mix made according to directions on box

Frosting:

1 8 oz pkg cream cheese, room temperature

8 Tbsp butter, room temperature

3 3/4 c. powdered sugar

1 tsp. vanilla extract

**I halved the frosting recipe, and I still had plenty of frosting. The lady who made this recipe heaped frosting on top like they do at the store, and I don't like that much frosting, so I didn't need the full recipe.

cupcake liners

1. Preheat oven to 350. Mix packaged cake mix according to directions. (Do not bake.)

2. Line cupcake tins with liner, place an regular size oreo cookie in the bottom of each one

3. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. Fill the cupcake tins. Bake for 15 min (or according to box directions). While cupcakes are baking make the frosting.

4. Cream together butter and cream cheese. Add vanilla, then add powdered sugar slowly until blended well.

5. Chop remaining regular-sized Oreos very fine. Add to frosting.

6. After cupcakes are cool put frosting on and decorate with a few mini oreos on top

Nun's Puffs

2011-02-26T11:37:00.001-08:00

These are really good...they are like a muffin version of German Pancakes.

1/2 cup butter or margarine

1 cup milk

3/4 cup all-purpose flour

4 eggs

1 tablesppon white sugar

whipped cream or honey for serving

Grease 12 muffin cups including the area around the top of the cup as well as the sides. (DO NOT USE PAPER MUFFIN CUPS!).

2 In a medium saucepan melt butter and add milk. Bring to boiling.

3 Add flour all at once, stirring vigorously.

4 Cook and stir until mixture forms a ball that does not separate and cool for 5 minutes.

5 Add the eggs, one at a time, beating for 1 minutes after each egg until smooth. divide dough evenly among muffing cups, don't worry if they aren't full, these will rise.

6 Preheat oven to 375°F and sprinkle puffs with sugar.

7 Bake about 30 minutes or until golden brown and puffed. Remove from pan.

8 Plop a dollop of whipped cream on top of each and serve immediately or drizzle honey over the top and serve immediately.*.

9 *NOTE: If the eggy flavor is a bit strong for you, let cool a couple hours and that will cut it down a lot.

*We drizzled honey and then put a dollup of whipped cream and they were delicious. I do have a very high tolerance to sugar...

Pizza Dough

2011-02-01T18:23:00.000-08:00

2 1/2-3 cups flour

2 tablespoons sugar

2 1/4 teaspoons fast rising yeast (or fast rise, 1 envelope)

1/2 teaspoon salt

1 cup very warm water (120 to 130 degrees)

2 tablespoons oil

1. In a large bowl, combine 1 cup flour, sugar, undissolved yeast, and salt; blend well.

2. Gradually add water and oil to mixture. Blend at low speed until moistened, then beat for 2 minutes at medium speed. By hand, add 1 1/2 to 2 cups flour until dough pulls away from sides of bowl (I did all of this in my Kitchenaid.)

3. On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic. Cover loosely with plastic and let rest in a warm place for about 15 minutes.

4. Press out dough onto (2) 12-inch pizza pans. Prick randomly with a fork. Let rest again in a warm place for 10-15 minutes.

5. Brush crusts lightly with oil then prebake them in a 450 degree oven for 5 minutes.

6. Top as desired, then bake again in 450 degree oven for 4-5 minutes, or until desired doneness.

This is the first time I have ever used this recipe and we really liked it. We normally just put random ingredients on top of our pizza (whatever we happen to have.) This particular time we did a BBQ chicken pizza (BBQ sauce, chicken, and bacon) and a chicken pesto pizza (pesto sauce, artichoke hearts, chicken, and bacon.) Both were delicious. If I had had tomatoes on hand I would have put them on the pesto pizza.

Marshmallow Brownies

2011-01-26T20:07:00.000-08:00

Mix:
2 cubes margarine
1/3 cup cocoa
Add: 2 cups sugar
Add: 4 eggs – beat after each addition
Add: 1 ½ cups flour
1 ½ cups nuts
2 tsp. vanilla

Spread on greased cookie sheet. Bake at 350 degrees for 25 minutes. Remove from oven. Spread 1 1b. pkg. of miniature marshmallows over the top. (I just put on marshmallows until covered.) Return to oven for 3 minutes or until marshmallows are just melted, but not toasted. Cool and frost.

Frosting:
¾ cup butter
1/3 cup cocoa
2 ½ cups powdered sugar
½ cup canned milk

Spread over brownie mixture.

(I do the frosting differently. If you follow this frosting recipe, you need more powdered sugar to make it the right consistency and it turns out less chocolatey than I like it.

Alice's Chocolate Chip Cookies

2011-01-23T21:20:00.000-08:00

David sent me this recipe for posting with the following explanation:

"I've been on a quest to find the best chocolate chip cookie recipe and I think I've found my favorite and wanted to share it on the recipe site. Two thoughts as I've made this a few times 1) follow the directions as closely as possible. It makes a huge difference what order the ingredients are put in and how. 2) refrigerate the dough. The difference is amazing when you do this."

Makes approx. 45-48 cookies using a sm-med 2tbl. cookie scoop

INGREDIENTS:

1 cup (2 sticks) salted butter, softened
1/2 cup sugar
1 1/2 cup packed brown sugar
2 eggs
2 tsp. vanilla extract
2 3/4 cups (12 oz) all-purpose flour *If at all possible, please weigh the flour
3/4 tsp. smallish-medium coarse sea salt. *Please do not use table salt, the sea salt gives the cookies a nice flavor and hints of texture. If you only have table salt, use 1/2 tsp. *When using sea salt, you will get small crunchy flecks of salt when you bite into the cookie. If you do not like this taste, go with 1/2 teaspoon of table salt.
1 tsp. baking soda
1 1/2 tsp. baking powder
2 1/4 cups semi-sweet chocolate chips. *I realized grocery stores sell bags of chocolate chips in 12 oz bags but this recipe really needs every last chip. Otherwise you’ll get cookies with only a few chips in each one and this recipe requires lots of chocolate to bulk the cookie up. You’ll need about 1 1/2 bags.

DIRECTIONS:

Preheat oven to 360 degrees. Cream butter, sugar, and brown sugar until it is nice and fluffy (approx. 3 minutes on medium-high speed on a K-5). Add both eggs and vanilla and beat for an additional 2 minutes. Add baking soda, baking powder, salt, and flour until cookie batter is fully incorporated. Finally add chocolate chips until well distributed. The cookie batter should be somewhat thick. Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper. Bake for 12-14 minutes until the edges are nice and golden brown. Remove from heat and allow the cookies to stay on the cookie sheet for an additional 2 minutes. Pick up the parchment paper with the cookies still on top and transfer to a cool non-porous surface. Allow the cookies to cool on the paper for at least 3 minutes before serving. Enjoy!

*Troubleshooting*

-If your cookies are coming out flat and not like the pictures there are probably 3 reasons for this.

#1) Baking powder and Baking soda is old. If your baking powder and soda is older than 1 year and has not been in a sealed (preferably air tight) container, it has lost some of it rising qualities.

#2) Creaming. It is not enough to just cream the butter and sugars until it has come together. This recipe requires you to beat it with a mixer for 3 minutes until the texture of the butter and sugar turns to light and fluffy-just like the picture.

#3) Flour. Flour should be weighed. This can make or break the recipe because just scooping flour into a measuring cup will never yield ideal or consistent results.

Apple Crisp Pie

2011-01-16T14:19:00.000-08:00

Ingredients:

Pastry for single crust pie - unbaked
6 cups thinly sliced, peeled baking apples
1 tablespoon lime juice
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
1/4 -1/2 teaspoon nutmeg
1/4 teaspoon salt

Directions:

1. In a large bowl, toss apples with lime juice
2. Combine dry ingredients, add to the apples, and toss lightly
3. Place bottom pastry in a 9 inch pie plate, flute edges.
4. Fill with apple mixture and top with topping
5. Topping:
3/4 cup packed brown sugar
1/2 cup flour
3/4 cup rolled oats
1/4 - 1/2 teaspoon cinnamon
1/8 - 1/4 teaspoon nutmeg
1/2 cup cold butter
Combine dry ingredients, cut in cold butter
6. Bake pie at 400° F for 40 - 45 minutes until crust is golden brown

Spicy Roast Chicken w/ Tomatoes & Marjoram

2011-01-14T12:59:00.000-08:00

24 oz (about 4 cups) cherry tomatoes
1/4 c. olive oil
5 cloves garlic, pressed
1-1/4 tsp. dried crushed red pepper
2 Tbsp. fresh marjoram, chapped
4 chicken breast halves w/ ribs, skinned

Preheat oven to 450 degrees. Toss tomatoes, oil, garlic, red pepper and 1 tablespoon marjoram in large bowl. Place chicken on rimmed baking sheet. Pour tomato mixture over chicken, arranging tomatoes in a single layer on sheet around chicken. Sprinkle with salt and pepper. Roast chicken until cooked through and tomatoes are blistered, about 35 minutes. Transfer chicken to plates and spoon tomatoes and juices over. Sprinkle with remaining 1 tablespoon marjoram and serve.

Mom's Banana Cream Pie

2010-09-11T14:54:00.000-07:00

Pre-bake a pie shell. Set aside to cool.

Combine in a medium bowl and set aside:

3/4 c. sugar
1/3 c. flour
1/8 tsp. salt

In a saucepan, combine the following, stirring constantly:

2 cups scalded milk
2 eggs, beaten
2 T. butter

Add dry ingredient mixture slowly, stirring vigorously during addition.

Cook on low heat until thick and smooth. Remove from heat and add vanilla.

Slice 2-3 bananas into the pie shell. Pour pudding mixture over the bananas in the pie shell. Chill.

Banana Nut Bread

2010-09-11T12:33:00.000-07:00

Mash 3 bananas
1 c. brown sugar
2 eggs
2 T. melted butter
3 T. milk
2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
3/4 c. nuts

Mix together and bake in oven at 325 degrees for 1 hour.

Buttermilk Pancakes

2010-08-22T16:01:00.000-07:00

3 cups all purpose flour
3 T. white sugar
3 t. baking powder
1 1/2 t. baking soda
3/4 t. salt
3 cups buttermilk
1/2 cup milk
3 eggs
1/3 cups butter melted

In large bowl combine flour, sugar, baking powder, baking soda, and salt. In separate bowl beat together milk, eggs, and melted butter. Keep separate until ready to cook. Blend together, don't overstir.

German Apple Pancakes

2010-08-22T15:52:00.000-07:00

Pancakes
2 T. US butter
6 eggs
1 cup flour
2 T. sugar
1/2 t. salt
1 cup milk

Apples
4 T. US butter
2 large granny smith apples
6 T. sugar
1/2 t. cinnamon
2 t. powdered sugar

Preheat oven to 400 degrees farenheit. While preheating put 1 T. butter each in 2 round cake or pie tins. Put in oven and let melt while preheating oven. Combine eggs, flour, sugar, salt and milk. Beat until a little fluffy. Pour even in two your two dishes and bake 12-15 min. While baking pancakes, start apples. Peel, core, and slice apples. Combine apples, butter, sugar, and cinnamon in skillet. Cook until tender. When pancakes are done serve with apples and powdered sugar on top.

Beef Stroganoff

2010-05-31T20:58:00.000-07:00

1/2 c minced onion
1 clove garlic, minced
1/4 c butter
1 lb ground beef
2 T flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1/4 tsp. MSG (optional)
1 lb fresh, or 8 oz. canned mushrooms
(1) 10.5-oz can cream of chicken soup
1 cup sour cream
2 T minced parsley

Saute onion and garlic in butter. Stir in meat and brown. Stir in flour, salt, pepper, paprika, MSG and mushrooms. Cook for 5 minutes. Stir in soup. Simmer uncovered for 10 minutes. Stir in sour cream. Heat through. Sprinkle with parsley. Serve over hot rice, noodles or baked potatoes.

Yield: 6 servings

Note: Mom does not use paprika, MSG or butter.

Coconut Syrup

2010-03-27T10:43:00.000-07:00

This recipe comes from the Bartons.

Coconut Syrup

Melt and stir together:
1 cube butter
1 cup sugar
Add 1/2 cup buttermilk and boil for 1 minute.
Add 1/2 tsp. baking soda and 1/2 tsp coconut extract.

The soda makes it get BIG, so be sure you have it in a fairly large pan. Cooks down to only a cup or so of syrup.

You can use other flavors of extract in this recipe just fine.

White Chicken Chili

2010-01-31T12:41:00.000-08:00

2 medium onions, chopped
Small amount of butter or oil
4 c. cooked, cubed/shredded chicken
4 cans white beans (I used great northern beans)
3 c. chicken broth
1 chicken bouillon cube
2 cans white corn, drained
2 cans green chiles
1 T oregano
2 T cumin
1 T garlic powder
1/2 tsp. cayenne pepper
24 oz. sour cream
4 c. Monterey Jack cheese

Saute onions in butter/oil until transparent. Add chicken, beans, chicken broth, bouillon cube, corn, green chiles and spices. Simmer for 30 minutes.

Add the sour cream and cook for an additional 15 minutes.

Pour into bowls and top with cheese.

Makes 12 servings.

Lion House Wassail

2009-12-29T07:59:00.001-08:00

Yield: 36 servings

Ingredients

2 1/4 cups white sugar
4 cups water
2 cinnamon sticks
1 slice fresh ginger root
4 cups orange juice
2 cups lemon juice
8 cups apple juice
8 whole allspice berries
1 tablespoon whole cloves

Directions

1. In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour.

2. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.

Herbed Rib Roast

2009-12-24T10:35:00.000-08:00

For roast

* 1 (7- to 8-lb) prime rib roast (sometimes called standing rib roast; 3 or 4 ribs)
* 1 tablespoon whole black peppercorns
* 2 bay leaves (not California)
* 1 tablespoon kosher salt
* 3 garlic cloves
* 1 teaspoon chopped fresh thyme
* 1 teaspoon chopped fresh rosemary
* 1 tablespoon olive oil

For jus

* 2 cups beef broth
* 1 small fresh rosemary sprig
* 1 small fresh thyme sprig
* 1 garlic clove, smashed

Prepare roast:
Trim all but a thin layer of fat from roast. Grind peppercorns and bay leaves with salt to a powder in an electric coffee/spice grinder, then transfer to a mortar. Add garlic, thyme, and rosemary, then pound to a smooth paste with pestle. Stir in oil. Rub paste all over roast. Transfer roast to a rack set in a small flameproof roasting pan. Marinate, covered and chilled, at least 8 hours.

Cook roast:
Let roast stand at room temperature 1 hour.

Preheat oven to 450°F.

Roast beef in middle of oven 20 minutes. Reduce temperature to 350°F and roast beef until a thermometer inserted into center of meat registers 110°F, 1 1/2 to 1 3/4 hours more. Transfer beef to a large platter and let stand, uncovered, 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.)

Make jus:
Skim fat from pan juices. Add broth, rosemary, thyme, and garlic and deglaze pan by simmering on top of stove over moderate heat, stirring and scraping up brown bits. Transfer to a small saucepan and add any juices that have collected on platter. Gently simmer 10 minutes. Skim fat and season jus with salt and pepper.

Put slices from roast and serve with jus.

Cooks' note: • Roast can marinate up to 24 hours.

Real Italian Calzones

2009-11-24T15:56:00.000-08:00

REAL ITALIAN CALZONES

INGREDIENTS

* 1 (.25 ounce) package active dry yeast
* 1 cup warm water
* 1 tablespoon olive oil
* 1 teaspoon white sugar
* 1 teaspoon salt
* 2 1/2 cups all-purpose flour, divided
* 1 teaspoon olive oil
* 1/2 cup ricotta cheese
* 1 1/2 cups shredded Cheddar cheese
* 1/2 cup diced pepperoni
* 1/2 cup sliced fresh mushrooms
* 1 tablespoon dried basil leaves
* 1 egg, beaten

You can really put what you want in these. Chicken and broccoli are good. Sausage is good. We like spinach and green peppers. Anything that you would want on a pizza could be good.

DIRECTIONS

1. To Make Dough: In a small bowl, dissolve yeast in water. Add the
oil, sugar and salt; mix in 1 cup of the flour until smooth. Gradually
stir in the rest of the flour, until dough is smooth and workable.
Knead dough on a lightly floured surface for about 5 minutes, or until
it is elastic. Lay dough in a bowl containing 1 teaspoon olive oil,
then flip the dough, cover and let rise for 40 minutes, or until
almost doubled.
2. To Make Filling: While dough is rising, combine the ricotta
cheese, Cheddar cheese, pepperoni, mushrooms and basil leaves in a
large bowl. Mix well, cover bowl and refrigerate to chill.
3. Preheat oven to 375 degrees F (190 degrees C).
4. When dough is ready, punch it down and separate it into 2 equal
parts. Roll parts out into thin circles on a lightly floured surface.
Fill each circle with 1/2 of the cheese/meat filling and fold over,
securing edges by folding in and pressing with a fork. Brush the top
of each calzone with egg and place on a lightly greased cookie sheet.
5. Bake at 375 degrees F (190 degrees C) for 30 minutes. Serve hot.

Homemade Breadsticks

2009-11-23T17:25:00.000-08:00

1 Tbsp. yeast
1 1/2 c. warm water
2 Tbsp. sugar
1 1/2 tsp. salt
3 c. flour (I added a little more than this because it was much to wet in my opinion.)
1/2 c. butter (1 cube)
Parmesan cheese
garlic powder

Preheat oven to 375. Combine yeast, warm water, and sugar and then set aside to let proof.

In mixer combine salt and flour. Add yeast after about ten minutes of proofing. Mix/knead on high for 3 minutes (dough will be sticky) and then let rest.

Put butter cube on cookie sheet in oven to melt while dough rests (I actually let mine rise for about a half hour to an hour, but that's not necessary.)

Roll out dough in flour until large rectangle about 1/4" thick. Cut strips with a pizza cutter or sharp knife. Roll strips in melted butter on cookie sheet. Line up strips on sheet next to each other. Sprinkle with garlic powder and Parmesan cheese. Let rise 15-20 minutes.

Cook in 375 oven for 15 minutes or until golden brown.

Rice Pudding

2009-11-23T17:19:00.000-08:00

1/2 c. rice
1 qt. milk (4 cups)
1/4 c. margarine
1/2 tsp. salt
4 egg yolks or two whole eggs
1/2 c. sugar
2 tsp. vanilla
1/2 c. raisins

Combine rice, milk, margarine, and salt. Cook in double boiler for 2 hours or until rice is soft and mixture thickens (cook on high until water in bottom of double boiler starts boiling and then turn down to medium or medium-high.) Remove from heat. In a separate bowl beat eggs and then add sugar. Fold into rice mix. Stir in vanilla and raisins.

Matt's Recipe for Thanksgiving Turkey

2009-11-09T19:13:00.001-08:00

Matt was quoted in the Clipper with this recipe for cooking a Thanksgiving turkey when he was 6. Do not use this if you don't want to get sick.

"Put the turkey in the oven for 20 minutes."

Sauce for Yams

2009-11-09T19:07:00.000-08:00

1 c. brown sugar
1/2 c. corn syrup
1 c. water
3 T. flour
5 T. butter
1/2 tsp. salt

Mix water and flour in pan. Bring to boil. Add remaining ingredients. Cook until thick, stirring constantly. Pour over cooked, sliced yams and heat in oven.

Yams: Cook by boiling whole yams in salted water until tender. Peel and slice.

Marshmallows on top are optional.

Cranberry Salad (Grandma Moon)

2009-11-09T18:53:00.000-08:00

(1) 3 oz. package raspberry Jell-O
1 C. boiling water
1 C. sugar
1 1/2 C. ground cranberries (about 2 1/4 C. whole cranberries)
1 C. ground apples (or finely chopped if you don't have a grinder)

Dissolve the raspberry Jell-O in the boiling water, add sugar and stir until the sugar is dissolved. Stir in cranberries and apples, set in mold and refrigerate until firm.

Homemade Thanksgiving Dressing (Stuffing)

2009-11-09T10:51:00.000-08:00

(Mom wrote): The following recipe is one I wrote down while observing my mom make dressing one Thanksgiving because she never wrote the recipe down.

2 large loaves homemade bread (or bread that is a little hardier than the Wonder type)
3 large onions
1½ tsp. salt
2 tsp. ground sage
5 cubes margarine
1 cube butter
Pepper, to taste

Cut bread into cubes. Grind onions. Saute onion in 1 cube margarine. Melt rest of margarine. Add salt, sage and pepper to onion mixture, then pour over bread and mix well.

Put in covered pan or wrap in heavy aluminum foil and heat in oven until warm.

I have modified the ingredients a little because I could feel myself growing larger just reading the recipe.

This is the modified version

2 loaves bread
3 onions
1½ tsp. salt
2 tsp. ground sage
2 cubes butter
2 cubes margarine

I don’t think it matters much what combination of butter and margarine you put in, depending on what flavor you like. I use a little more butter than Mother did.

Enjoy!

Buttermilk Biscuits

2009-11-09T10:48:00.000-08:00

These come from Tyler Florence. I thought they might have been the best I've had. One interesting tip: If you do not have a biscuit cutter, just use the rim of a glass.

Ingredients

2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2-inch pieces
3/4 cup buttermilk

Directions

In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add buttermilk. Quickly fold dry ingredients into buttermilk with your hands until a sticky dough forms.

Turn dough out onto floured surface. Gently fold the dough over itself 3 or 4 times to create layers. Roll dough out to 3/4-inch thick. Cut with a 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help the top rise evenly. Brush with butter. Bake for 15 minutes in a preheated 400 degree oven until golden brown.

Welch Family Chicken Noodle Soup

2009-10-07T15:33:00.000-07:00

This is relatively easy and one of my favorites. I prefer a little more broth, and I prefer the flavor of broth made from bullion rather than in the can. J.

1 Tbls. butter
1 c. chopped carrot
1/2 c. sliced celery
1 Tbls. flour
3 1/2 c. chicken broth
1 c. water
1/4 tsp. salt
1/4 tsp. pepper
2 c. uncooked wide egg noodles
1 lb. skinned, boned chicken breast, cut into 1-inch pieces
2 Tbls. parsley

Melt butter in a large soup pot over med-high heat. Add carrots and celery; sauté 3 minutes. stir in flour. Gradually add broth, water, salt, and pepper, stirring with a whisk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add noodles and chicken, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in parsley.

Cinnamon Cornbread

2009-06-30T09:06:00.000-07:00

I am still on my muffin kick, so here are two more muffin recipes.

3 eggs
1 c. milk
1/2 c. oil (for healthier muffins you can substitute applesauce for the oil and they are delicious!)
2 c. flour
1/2 c. cornmeal
1 c. sugar
1 T. cinnamon
4 tsp. baking powder

Mix all ingredients together and place in greased 9 x 13 pan (the recipe calls for a 9 x 13 pan, but I like muffins better so I put it in muffin tins. It makes about 18 muffins if you fill the cups about 3/4 full.) Bake at 400 for 25-30 minutes or until golden on the edges.

Banana-Pecan Muffins

2009-06-30T09:04:00.000-07:00

Streusel Topping
1/2 C. sugar
1/3 C unbleached all-purpose flour
4 TBS. (1/2 stick) unsalted butter
(I half this topping - it makes WAY too much)

1 C. sugar
1/2 C vegetable oil
2 large eggs
1 1/2 C. mashed bananas (3 medium bananas)
2 C. unbleached all-purpose flour
1 Tsp. baking powder
1 Tsp. baking soda
1/4 Tsp salt
1/2 Tsp. ground cinnamon
3/4 C (3 ounces) pecans, finely chopped (optional)

1. Preheat the oven to 375. Grease or line muffin cups (I think it makes about 16-18).
2. To prepare the streusel: Combine sugar, flour, and butter (either softened or melted). Set aside.
3. For muffins: Combine sugar, oil, and eggs until light colored and foamy. Add mashed banana and beat well.
4. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon. Add the pecans and the banana mixture. Mix about 10 strokes.
5. Spoon into cups until level with the top of the cup. (I do about 3/4 or they are huge) Place 1 Tbs streusel on top of each muffin. (I just sprinkle however much I want). Cook for 20 min's or until golden.

Grape Nuts Low-Fat Muffins

2009-06-15T10:26:00.000-07:00

Jason and I love to eat Malt-O-Meal hot cereal with Grape Nuts on top. I always read through the muffin recipes on both boxes and think to myself, "Those muffins sound really good. I should make them sometime." Well I finally made both recipes, and I loved them both. Both recipes are very different but really good. I have posted both recipes for your convenience. I actually freeze them after they have cooled because Jason and I can't eat twelve muffins in one sitting. You can just heat them up in the microwave after they've been frozen and they turn out great.

1 cup Grape Nuts cereal
1 cup fat-free milk (I just used 1% since that's what we have on hand)
1 1/4 cups flour
1 Tbsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. salt
1 egg
1/2 cup chunky applesauce (I just used regular unsweetened applesauce...I don't know if that's considered chunky but it worked)
1/2 cup firmly packed brown sugar
1/2 cup raisins (I don't care for raisins so I omitted them when I made these muffins)
2 Tbsp. margarine, melted

Preheat oven to 400. Combine cereal and milk. let stand 3 minutes. Meanwhile, mix flour, baking powder, cinnamon and salt in large bowl; set aside. Beat egg in medium bowl. Add applesauce, sugar, raisins, and margarine; mix well. Stir in cereal mixture until well blended. Add to flour mixture; stir just until moistened. (Batter will be lumpy.)

Spoon evenly into 12 muffin cups sprayed with cooking spray, filling each cup two-thirds full.

Bake 20 minutes or until toothpick comes out clean. Cool in pan 5 minutes. Remove to wire rack; cool slightly.

Yield: 12 muffins

Serving Size: 1 muffin

Nutrition Information Per Serving: 170 calories, 2.5 g total fat, o.5g saturated fat, 20mg cholesterol, 310mg sodium, 34g carbohydrate, 2g dietary fiber, 15g sugars, 4g protein

Grape Nuts Low-Fat Muffins

Malt O Meal Muffins

2009-06-15T10:22:00.000-07:00

Just so you know, on the Malt-O-Meal box they are called "Magic Muffins."

1 1/4 cups all-purpose flour
3/4 cup Original Malt-O-Meal wheat cereal, dry
1/2 cup sugar
3/4 cup milk
1/4 cup vegetable oil
1 egg
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla (optional)--I used vanilla and it was delicious

Preheat oven to 400. In a large mixing bowl combine all ingredients. Stir together until all ingredients are moistened. Pour batter into greased or paper-lined muffin pans, filling cups 3/4 full. Bake 18 to 20 minutes or until center is firm to the touch.

Yield: 12 muffins

Sugar Cookies

2009-02-10T07:56:00.000-08:00

These are the softest and tastiest sugar cookies I've ever made. They are definitely a frosted cookie recipe. If you want cookies to eat without frosting, Mom's recipe has better flavor for that. The trick to soft sugar cookies is to make sure you don't roll them out too thin. (Dough should be about 1/4 inch thick.) And don't let them brown. They should still be white when you take them out of the oven. That way they stay soft. Give this a try for Valentine's Day.

1 C butter
1 C sugar
2 eggs
1/2 tsp vanilla
3 C flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1/2 C sour cream (add in thirds)

Mix together butter and sugar. Add eggs and vanilla. Add flour, baking soda, baking powder, salt and last the sour cream in thirds.

Chill 3-4 hours. This is a sticky dough so it must be chilled to be able to work with it. Resist the temptation to add more flour before you refrigerate it, but when you are rolling it out have your flour handy or you'll go crazy.

Bake at 375 degrees for 8-9 minutes.

Frosting

1 cube margarine
6 T milk
1 T vanilla
4 C powdered sugar

Tortellini Soup

2009-02-10T07:48:00.000-08:00

I made this the other night and it was a real crowd pleaser. Tasted great in this cold weather.

1 lb. mild Italian sausage
1 onion, chopped
2 garlic cloves, minced
1 C water
2 cans beef broth (or 2 C water and 2 bouillon cubes.)
1/2 C apple juice
3 carrots (I just cut up several baby carrots.)
1 (28 oz) can crushed tomatoes
1 C sliced zucchini
1/2 - 1 green pepper, chopped
4 T parsley, chopped
1 tsp basil
1 tsp oregano
8-oz. cheese tortellini
Fresh grated parmesan cheese

Brown sausage with onion and garlic. Add rest of ingredients except cheese and tortellini and simmer for at least 30 minutes. Add tortellini 5-10 minutes before serving. Sprinkle each bowl of soup with Parmesan cheese.

Granola

2009-02-09T19:52:00.000-08:00

Mix
6 cups oatmeal
1 1/2 cups brown sugar
3/4 cup wheat germ or wheat flour
1/2 cup coconut
1/2-1 cup nuts chopped (mom uses walnuts but any nut will work)
Add
1/2 cup oil
1/3 cup honey
1 1/2 tsp vanilla
Bake
20-25 minutes @ 350 degrees stirring often
This has been my life saver for my cereal cravings before I go to bed. I think my other pregnant sisters can relate:)

Ginger Cream Cookies

2008-12-15T17:43:00.000-08:00

I got this recipe out of the cookbook that Robyn's stake made...the one Mom gave us. I loved it, and it was a big hit.

COOKIES

2 cubes butter
1 c. molasses
1 c. white sugar
1 rounded tsp. ginger
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. salt
3 beaten eggs
1 T. baking soda, dissolved in 1/4 cup water
6 c. flour, approximately

Preheat oven to 350. Bring butter, molasses, sugar, spices, and salt to a boil, then cool. Add 3 beaten eggs. Add 1 T. soda dissolved in 1/4 cup water - the batter will foam up a bit. Then slowly add, cup at a time, 6 cups of flour (measured after sifting.) This may take a bit more flour. You should be able to handle the dough lightly. Roll the dough, a bit at a time to 1/4" thick. Using cookie cutters, cut cookies (she had really explicit directions on what to use, but we just used Christmas cookie cutters and they were really cute AND good.) Place on cookie sheet and bake. I greased the pan, but it didn't say to grease the pan. This should yield about 4 dozen cookies. Bake for 8 minutes at 350. Ice when cookies are still warm.

ICING

1 cube butter
1/3 c. cream, half and half, or milk
1 tsp. vanilla
1 lb. powdered sugar

Brown butter till brown stage, then add rest of ingredients. Ice cookies while they are still warm Store in an enclosed container and they will stay soft and good for weeks!

Easy Butter Toffee

2008-12-05T13:33:00.000-08:00

1 cube butter
1 cube margarine
3 T. water
1 c. sugar
Chocolate chips
Chopped pecans

Butter a 9x13 pan and layer with chopped pecans. combine the first four ingredients and boil until amber. Pour mixture over pecans. Top with chocolate chips. Once chocolate chips are melted, spread over toffee. Let sit. Once hardened, break into chunks. Enjoy!

Apple Pudding

2008-11-30T11:58:00.000-08:00

This is the recipe as Anne had it published. The pudding is the same as the normal recipe, but there is less butter in the caramel sauce.

1 C all-purpose flour
1 C sugar
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1 egg, lightly beaten
2 C shredded peeled tart apples (about 2 large)
1/4 C chopped walnuts

CARAMEL SAUCE:
1/2 C packed light brown sugar
2 tbsp. all-purpose flour
1/8 tsp salt
1 C water
1 tbsp. butter
1/4 tsp vanilla extract

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. Combine egg and apples; add to flour mixture and mix well. Stir in walnuts. Transfer to an 8-in. square baking dish coated with nonstick cooking spray. Bake at 350 for 25-30 minutes.

For sauce, in a small nonstick saucepan, combine the brown sugar, flour and salt. Gradually add water; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in butter and vanilla. Serve with warm apple dessert. Yields 9 servings.

NUTRITION FACTS: 1 piece with 2 tbsp. sauce equals 251 calories, 4 g fat (1g saturated fat), 27 mg cholesterol, 264 mg sodium, 52 g carbohydrate, 2 g fiber, 3 g protein.

Chicken Enchiladas

2008-11-10T13:26:00.000-08:00

3-4 large chicken breasts
1 can cream of chicken soup

1/2 c. sour cream

2 T margerine

1/2 c. chopped onion

1 t chili powder

1 can green chiles

8 tortillas*

1 c cheese

Cook chicken breasts (I usually just boil them and then shred the chicken.)

Stir soup, sour cream, and chili powder together and set aside. Melt margarine in saucepan. Cook onion in the margarine until it is tender. Stir in chicken, chiles and 3 T. of soup mixture (I put a little more depending on how many breasts I used. I like the chicken mixture moist.)

Put chicken mixture in tortillas, roll, and place in pan. Cover with remaining soup mixture. Cook covered at 350 for 15-20 min. Uncover, sprinkle with cheese and cook 5 min. longer or until cheese is melted.

*We usually make about five with this amount of chicken mixture, but we stuff them pretty full.

New Mexico Red Chile Sauce

2008-10-30T10:10:00.000-07:00

(Makes 6 cups)

5 cups chicken stock
1 lb. tomatoes, quartered
12 oz. white onions, quartered
6 cloves garlic, peeled
6 oz. dried New Mexico chiles, stemmed and seeded
1 T. butter, at room temperature
1 tsp. salt

Bring the stock, tomatoes, garlic and onion to a boil and cook for 15 minutes. Stir the dried chiles into the stock, making sure they are covered. Remove the pan from the heat and soak the chiles for 15 minutes.

When the mixture is cool, process in blender or food processor. Strain through a fine-mesh sieve, pressing on the residue to extract all the chile flavor.

Transfer the mixture back to a saucepan and reheat. Stir in butter and salt.

Store in an airtight container in the refrigerator for up to 3 days.

Chevy's Pork Tamales

2008-10-30T10:09:00.000-07:00

(Makes 20)

2 ½ lbs. pork shoulder or butt, cut into 2-inch cubes
2 T. salt
5 c. New Mexico Chile Sauce (see other recipe)
½ tsp. cumin
¼ tsp. cayenne
4 c. prepared masa (2 ½ lbs.)
½ c. pork stock (left over from cooking meat)
20 extra large dried corn husks
½ c. queso fresco

To make the filling, place pork in a large stock pot and cover with cold water and add the salt. Bring to a boil over high and simmer over medium-low for 2 ½ hours. The meat should fall apart when tender. Drain stock, reserving ½ cup. Stir the pork with a wire whisk to shred it. Gently fold in 2 ½ cups of sauce, the cumin and the cayenne. Cover and refrigerate until ready to use.

Place masa in a mixer bowl. Add ¼ c. stock, mixing on low speed until incorporated. Mix on high speed until light and fluffy.

Soak corn husks in water until soft, about 20 minutes. Remove one husk at a time and pat dry. Spread ¼ cup of the masa over the middle of the husk, leaving a ½-inch border along the sides and a 4-inch border along the top.

Spoon ¼ c. filling down the center of the masa. Lift the sides of the husks to meet each other in the center and press to seal the masa together, making a tube shape (The corn husk should wrap around the tamale, but

Fold the top edge of the husk over the end of the roll. The tamale should be 4 inches long and approximately 1 ¼ inches in diameter.

Cover with plastic wrap and refrigerate for two hours.

Place tamales folded end down into a steamer. Steam over boiling water for 15-20 minutes. Serve with the rest of the sauce and the queso fresco sprinkled over all.

Meat Loaf

2008-08-22T15:56:00.000-07:00

1 1/2 lbs. ground beef

1 can tomato sauce

1 egg, beaten

1/4 c. chopped onion

3/4 c. uncooked quick oats

1 1/2. salt

1/4 tsp. pepper

Combine all ingredients into a nice mush, place in loaf pan. Bake at 350 degrees for 1 hr, 15 minutes or until cooked through.

Banana Cream Pie

2008-08-22T15:28:00.000-07:00

Blind bake a pie crust and set aside to cool. Line the crust with two to three sliced bananas.

For the cream:

3/4 c. sugar

1/3 c. flour

1/8 tsp. salt

2 eggs

2 cups scalded milk

1/2 tsp. vanilla

2 T. butter

Combine butter, sugar, salt, flour and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Remove from heat. Add vanilla.

Pour into banana-lined pie shell. Chill until cold.

Sour Cream Potatoes

2008-08-01T16:55:00.000-07:00

Potato mixture:

6 medium-sized potatoes
1/4 c. melted butter
1 can cream of chicken soup
1/3 c. grated onion
1 cup sour cream
1 cup cheese

Topping:

2 T. melted butter
2 cups corn flakes, slightly crushed

Boil, cool and peel the potatoes. Grate them on the large holes of a grater. Set aside

Mix together the butter, cream of chicken soup, grated onion, sour cream and cheese. Add sauce to potatoes and mix well. Put mixture in shallow casserole dish.

Mix melted butter and corn flakes for topping. Spread over potato mixture.

Bake uncovered for 30 minutes at 350 degrees.

Hot Cross Buns

2008-05-29T18:38:00.000-07:00

1 c. scalded milk
¼ c. shortening
1/3 c. sugar
½ tsp. salt
1 yeast cake
1 tsp. sugar
2 T. warm water
1 egg, beaten
½ c. raisins
1 tsp. cinnamon
¼ tsp. allspice
3 c. sifted all-purpose flour
1 egg white
1 c. powdered sugar

Combine milk, shortening, 1/3 cup sugar, and salt and cool to lukewarm. Mix 1 tsp. sugar with yeast that has been softened in the warm water. Add to the milk mixture. Add egg, raisins, cinnamon, and allspice and as much flour as can be stirred into the dough. Place in a greased bowl, cover, and let rise in a warm place until double in bulk. Knead, shape into 2-inch balls and place in greased pan. Brush each bun with egg white. Cover and let rise until double in bulk, about 45 minutes. Snip a deep cross in the top of each. Bake @ 400 for 10-15 minutes. Fill cross on top with powdered sugar glaze. Makes 2 dozen.

Banana Pecan Muffins

2008-05-29T18:37:00.000-07:00

Streusel topping:

½ cup sugar
1/3 cup unbleached all-purpose flour
4 T. cold unsalted butter

Muffins:

1 cup sugar
½ cup vegetable oil
2 large eggs
1 ½ cups mashed ripe bananas (about 3)
2 cups unbleached all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
½ tsp. ground cinnamon
¾ cup pecans (3 oz. finely chopped)

Sugar+oil+eggs until light and creamy. Mix dry ingredients.

Bake at 375 degrees for 20-25 minutes.

Swiss Steak

2008-05-29T18:36:00.000-07:00

Cubed Steak
Salt and pepper
Flour
1 can cream of mushroom soup
Water/milk
Lipton Onion Soup (Dry Mix)

Salt and pepper the cubed steak to taste. Sprinkle flour on both sides of meat. Quickly brown meat on both sides in frying pan heavily coated with shortening. Place in casserole dish. Cover with cream of mushroom soup. Fill soup can 2/3 full with water and mix into sauce. Milk may be substituted for part of the water. Add soup mix to taste. Bake @ 300 until done, about 2 hours

Stuffed Pepper Cups

2008-05-29T18:35:00.000-07:00

6 medium green peppers
1 lb. ground beef
1 small onion
½ tsp. salt
1 lb. can tomatoes
½ cup water
½ uncooked long grain rice
1 ½ cups medium cheddar cheese
½ package frozen corn (optional)

Cut off the tops of 6 medium green peppers and remove seeds and membrane.
Precook green pepper cups in boiling salt water about 5 minutes and drain cups. (For crisp peppers omit precooking).
Sprinkle inside of cups generously with salt.

Cook 1 lb. ground beef and 1/3 cup chopped onion until meat is lightly browned. Season with ½ tsp. salt and a dash of pepper.

Add (1) 1 lb. can tomatoes, ½ cup water, and ½ cup uncooked long grain rice, and 1 tsp. Worcestershire sauce. Cover and simmer until rice is tender, about 15 minutes. Stir in 4 oz. medium cheddar cheese, shredded (1 cup). Stuff peppers, stand upright in baking dish. Bake uncovered at 350 degrees for 20 to 25 minutes.

Mom’s Process:
Brown ground beef with onion and add salt and pepper. Add tomatoes, water, rice, and Worcestershire sauce, and 2-3 green peppers, sliced. Stir in cheese. This process omits precooking peppers and baking, shortening preparation time by over a half hour.

Beans and Rice

2008-05-29T18:34:00.001-07:00

Feeds 6

2 cups beans
10 strips bacon
½ cup chopped onion
2-3 cloves garlic, minced
1 (8 oz.) can tomato sauce
Salt and pepper to taste

For Beans

Cover beans with water, cook until tender. Add a tsp. salt just before they’re done. Drain, leaving about 1/4 c. water. Set aside.

Sautee bacon that has been chopped in small pieces. Add onion and garlic and cook until onions is translucent. Put beans with ingredients in frying pan, let simmer five minutes. Move bean mixture to a large pot. Add tomato sauce and let simmer for a few minutes. Do not let scorch.

Note: Mom likes to mash the beans up a bit.

For Rice

Prepare as directed on package.

Serve with beans ladled over rice. Orange slices are the traditional accompaniment.

Baked Beans

2008-05-29T18:33:00.001-07:00

1 large can pork and beans
½ lb. hamburger
1 small onion
½ green pepper
4 T. brown sugar
½ c. ketchup
2 T. mustard

Brown hamburger. Sautee diced onion and pepper with hamburger. Add ketchup, mustard, brown sugar, and beans. Bake at 350 degrees for 20 minutes covered, then 20 minutes uncovered.

Sugar Cookies

2008-05-29T18:32:00.001-07:00

¾ c. butter
¾ c. shortening
1 ½ c. sugar
4 eggs
5 ¼ c. flour
1 ½ tsp. baking soda
3 tsp. cream of tartar
2 ¼ tsp. vanilla

Cream together butter, shortening, and sugar. Add eggs and blend well. Add flour mixture gradually to cream mixture and mix together. Add vanilla. Chill dough for a couple hours. Bake on ungreased cookie sheet at 350 for 7-10 minutes.

Frosting:
½ cube margarine
Milk
Powdered sugar
Vanilla

Peanut Butter Fingers

2008-05-29T18:29:00.000-07:00

¾ cup margarine or butter
½ cup white sugar
2 cups brown sugar
1 egg
¾ cup creamy peanut butter
¾ tsp. soda
¼ tsp. salt
2 tsp. vanilla
1 ½ cups flour
1 ½ cups rolled oats

Spread onto cookie sheet. Bake @ 350 degrees for 10-12 minutes. Let cool. Spread a thin layer of peanut butter on top. Top off with a layer of chocolate frosting.

Chocolate Frosting:
6 T. melted margarine or butter
1/3 cup milk heated in microwave with margarine
3 cups powdered sugar (Mom adds extra to thicken frosting)
½ cup cocoa (Mom uses a scant 1/3 cup)

Mix together powdered sugar and cocoa. Add other ingredients.

Banana Cookies

2008-05-29T18:28:00.001-07:00

2 ½ cups flour
2 tsp. baking powder
¼ tsp. baking soda
¾ tsp. salt
2/3 cup shortening
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup ripe mashed bananas

Mix dry ingredients. Cream sugar and shortening, add whole eggs 1 at a time. Mix in the other crap. Ungreased cookie sheet.

Bake at 400 degrees for 12 minutes.

Taco Salad

2008-05-29T18:27:00.001-07:00

1 lb. ground beef and drain fat
(1) 15 oz. can kidney beans, drained
¼ tsp. salt

Brown ground beef and drain fat. Add kidney beans and salt. Set on low heat and warm through.

1 small onion, chopped (Mom uses ½)
4 oz. grated cheese (Mom uses more)
1 avocado, sliced
4 small tomatoes, diced
1 head of lettuce
1 bag Tostitos, broken up

Combine with beef mixture, adding tomatoes just before serving.

Sauce:
¾ cup vegetable oil
1 can tomato soup, undiluted
1 package taco seasoning

Note for leftovers: This salad does not keep well for more than two days because of the lettuce. Let each person add their own Tostitos and sauce, so that the left over salad does not become completely nasty and inedible due to soggy chips and lettuce that is even soggier because of the sauce.

Spinach Salad

2008-05-29T18:26:00.001-07:00

1 head lettuce
10 oz. package spinach
½ c. sliced mushrooms
½ lb. swiss cheese
1 red onion
½ lb. cottage cheese (whole carton)
10 pieces cooked bacon, crumbled

Dressing:
1 ½ T. poppy seeds
¾ c. oil
½ c. sugar
¾ c. white vinegar
1 ½ tsp. minced onion
1 tsp. salt

Mix well.

Raspberry Jello Salad

2008-05-29T18:25:00.001-07:00

Make Jello according to directions on package, substituting some of the cold water with raspberry juice from package.

Pour just over half of the Jello mixture into a pan. Add raspberries according to taste. Place in fridge until very soft set. Set aside rest of Jello mixture.

Whip ½ pint of cream, add remainder of Jello mixture to cream, stir until mixed uniformly. Spread evenly on top of soft set Jello mixture. Chill until set.

Rhubarb Cake

2008-05-29T18:24:00.001-07:00

3 cups diced rhubarb
2 cups sugar
½ cup shortening or margarine
1 egg, well beaten
1 cup buttermilk
2 cups flour
1 tsp. soda
½ tsp. salt
1 T. cinnamon
1 tsp. vanilla
1 cup nuts

Combine rhubarb with ½ cup sugar, set aside. Cream shortening with remaining sugar. Add egg and beat well. Add dry ingredients alternately with buttermilk, beating well. Add vanilla and rhubarb, then nuts. Bake in 9X13 pan at 350 degrees for 1 hour. Top with whipping cream.

Fresh Fruit Ice Cream

2008-05-29T18:22:00.000-07:00

3 cups mashed fruit
3 cups sugar
4 eggs
2 T. lemon juice
1 quart whipping cream
1 quart half and half
1 tall can evaporated milk (actually just a regular can nowadays)
1 T. vanilla
Dash of salt
Whole Milk

Mash fruit, let stand for an hour with 1 cup of sugar sprinkled on it. Beat the eggs with remaining sugar until lemon-colored and thick. Add fruit and place in canister of 6-qt. freezer. Whip cream and add to ice cream mixture. Add half and half, evaporated milk and vanilla and enough milk to fill tub to 2/3 full. Freeze and enjoy!

Martha Stewart's Half and Half Pie Crust

2008-05-29T18:19:00.000-07:00

2 c flour
½ tsp. salt
¾ c. butter
3 T. shortening
¼ c. water

Buttermilk Chocolate Sheet Cake

2008-05-29T18:17:00.000-07:00

Mix:
2 c. flour
2 c. sugar
1 tsp. baking soda
¼ tsp. salt

Boil and add:
1 c. butter or margarine
1/3 c. cocoa powder
1 c. water

Add:
2 eggs
½ c. buttermilk
1 ½ tsp. vanilla

Bake on 350 degrees for 25 minutes.

Frosting

¼ c. butter
3 T. cocoa powder
3 T. buttermilk

Boil; remove from heat.

Add:
2 ¼ c. powdered sugar
½ tsp. vanilla

Homemade Root Beer

2008-05-29T18:13:00.000-07:00

1 ½ oz. root beer extract (1/2 bottle)
4 cups sugar
2 gallons water
3-5 pounds dry ice (More dry ice will cause more carbonation)

Put water in jug. Add sugar and extract and mix well. Add dry ice and screw lid on. Allow to sit until dry ice is gone, about 15 minutes.