2/3 cup softened butter 2/3 cup packed brown sugar 2/3 cup granulated sugar 4 eggs 4 cups flour 1 tablespoon baking powder 1 teaspoon ground cardamom 1/2 teaspoon baking soda 1/2 teaspoon salt 1-1/2 cups buttermilk or sour milk 1 cups dried tart red cherries or cranberries
Crumb topping 1 cup flour 1 cup packed brown sugar 1/2 cup softened butter Line2 8x8 or one 9x12 pan with foil making sure to extend the foil over the pan edges. Grease the foil well. In a large bowl, beat the butter on low and add sugars, beat until fluffy. Add the eggs, one at a time. Combine flour, baking powder, cardamom, baking soda, and salt. Add the flour mixture and the milk alternately to the beaten mixture. Fold in the dried fruit and put in pan. Make the crumb topping by combining the flour, sugar and butter in a bowl. Stir with a fork or pastry cutter until crumbly. Spread evenly over the cake. Bake at 350 for 40 minutes or until done. These cakes can be frozen for up to three months.
Easy Cake for Kids
Mix one box of chocolate cake mix with a 12 ounce can of Diet Coke. Bake as directed on the box for the regular recipe. If you like vanilla cake, use white cake mix and Diet 7 Up.
Minute Chocolate Mug Cake
4 tablespoons flour 4 tablespoons sugar 1 tablesppon cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) Dash of vanilla 1 large coffee mug that is microwave safe
Add the dry ingredients to the mug and stir well. Add the egg and mix. Pour in the milk and oil and stir well. Add the chocolate chips and vanilla. Stir. Place mug in microwave and cook on HIGH(1000 watts) for 3 minutes. The cake will rise a little over the top of the mug and then fall down again. Remove cup from microwave and cool a little. Enjoy!
MAKE-IT-YOURSELF CAKE FLOUR
Regular cake flour costs $1.50 per pound. Regular flour purchased on sale cost .20 cents per pound. To make your own cake flour, simply put 1 tablespoon of cornstarch in the bottom of a one cup measuring cup and fill with flour, level off. Put into a sifter and sift the mixture at least twice. Repeat until you have the amount of cake flour you need to complete your recipe.
Orange Dreamsicle Cake
1 egg
1 box white cake mix
1 can orange soda 1 package orange gelatin (3-oz size)
1 package instant vanilla pudding (3-oz size)
1 cup milk
1 cup water
1 teaspoon vanilla
1 carton prepared whipped topping, thawed (8-oz)
Mix cake mix with orange soda and eggs. Spray a 9"x13" pan with cooking spray. Pour batter into pan. Bake 20-30 minutes at 350 degrees. When cake is done, poke holes in the cake with a fork. Mix 1 package of the orange jello with 1 cup HOT water until dissolved. Add 1 cup COLD water and pour entire mixture over the cake allowing the jello mixture to run into the holes. Refrigerate for at least 2-3 hours.
Mix together the box of vanilla pudding mix and the other package of jello. Add 1 cup of milk and 1 teaspoon of vanilla. Mix very well. Blend in the thawed whipped topping. Use this mixture to frost the cake.
Be sure to keep cake refrigerated.
Sweetheart's Cake
One 9-inch heart shaped cake layer or several smaller sized individual cakes
Whipped Topping
Cherry pie filling
Center the heart shape on a large plate. Frost with the whipped topping. Using a teaspoon or pastry bag, make a border around the edge of the cake and refrigerate until serving time. Just before serving, spoon the cherry filling inside the border you made.
COOKIE PIZZA
"Pizza Dough"
1 cup shortening 3/4 cup brown sugar, packed 3/4 cup white sugar 1 egg 1 teaspoon baking soda 1 teaspoon salt 1/2 cups all-purpose flour 1 teaspoon vanilla 12-ounce package chocolate chips
"Toppings"
Raspberry or Strawberry Jam M & M candies Chopped nuts, walnuts, pecans or peanuts Shredded coconut
Cream shortening and sugars, add the eggs and beat well. Combine the flour, soda and salt and add to the mixture, beating well to mix. Stir in the vanilla and chocolate chips and beat 30 seconds to mix. Divide the dough between two large foil pizza pans (well greased) or put about half of the dough onto one pizza pan and make the rest into cookies.
Bake the "pizzas" in a 350 degree oven for about 18 to 20 minutes or until lightly browned. Let the "pizzas" cool completely before adding the "toppings."
Spread the jam to almost the edge of the baked "Pizza." Then sprinkle with the chopped nuts and colored candies. Finish off with a dusting of the shredded coconut.
You can use a pizza cutter to served this desert. Cut small slices as it is rich. You will need to run a small knife around the outside edge of the pan first to loosen the cookie before serving. (These are fun for a party)
Springtime Fruit Crumble
3 cups chopped fresh or frozen rhubarb 1 cup finely sliced apples 1 cup sliced stawberries 1/3 cup sugar 1/2 teaspoon cinnamon 1/2 cup flour 1 teaspoon baking powder 1/4 teaspoon salt 4 tablespoons butter 2/3 cup brown sugar 2/3 cup quick cooking oats Mix the fruit in a medium bowl. Spoon the mixture into a greased 8" square or round baking dish. Combine the sugar and cinnamon and sprinkle over the top of the fruit. Set aside. In a medium bowl, combine the flour, baking powder, and salt. Cut the butter in with a pastry blender until the mixture is crumbly. Stir in the brown sugar and the oats. Sprinkle over the top of the fruit mixture. Bake @ 350 for 45-50 minutes or until lightly browned.
MAIN DISHES
French Onion Beef Sandwich
1 4 pound beef brisket or other economical cut of beef - chuck or round 1/4" thick pieces of packages sweet onions 1 cup water 1/2 cup soy sauce(reduced sodium optional) 1 package dry onion soup mix 1 large clove of garlic minced fine 10 French rolls, split & toasted 1 cup shredded Swiss cheese
Put the onion chunks in the bottom of your slow cooker and top with the beef. Combine water, soy sauce, soup mix and garlic and pour over the meat. Cover and cook on high for 7 hours or until the meat is fork tender. Remove the meat from the cooker, slice across the grain into thin slices. Put the bottoms of the split rolls on a metal baking sheet and top with the sliced meat. Sprinkle some cheese on the top of the meat and broil 1-3 minutes or until the cheese melts. Close the sandwiches and serve the reserved cooking liquid in small bowls as a dipping sauce. Makes 10 large sandwiches.
Sweet & Sour Beef & Rice
1 pound lean round beef steak 1 large onion coarsley chopped 1 large green peppers seeded and coarslely chopped 1 cup of tomato sauce 1 tablespoon Worcestershire sauce 1/4 cup vinegar 1 large can pineapple chunks, juice included 1/2 cup brown sugar (more or less) 3/4 teaspoon dry mustard (more or less) Cooked rice Combine the onion, green pepper, tomato sauce, worcestershire sauce, pineapple and juice, brown sugar and mustard in a large bowl and let stand at room temperature for packages hour. Chunk the beef into one or two inch cubes and brown well. Add the contents of the bowl and simmer for 45-50 minutes. This can be thickened by placing one tablespoon of cornstarch in 1/4 cup of cold water and stirring to dissolve. Add to the meat mixture and stir. Serve over cooked rice. You may also use this recipe with pork or chicken.
All In One Casserole
1 pounds ground beef browned and drained 1 small chopped onions brown with the meat 16 ounces egg noodles, cooked and drained 1 15 ounce can cream style corn or 1 15 ounce can green beans 1 28 ounce can of tomatoes or 1 quart jar of home canned tomatoes 1 10-1/2 ounce can cream of mushroom or celery soup 2-3 teaspoons chili powder (optional) Salt and pepper to taste Combine all ingredients in a large bowl and pour batter into a buttered casserole or 9x13 cake pan. Bake @ 350 for 30 minutes. You can add one cup shredded cheese for the last 10 minutes of baking or until the cheese is melted.
BREAD/ROLLS
Sweet Pumpkin Rolls
Makes packages dozen
1 cup scalded milk
1 package yeast
1/4 cup mashed pumpkin puree
1/4 cup warm water (110°)
1 cup sugar
1/2 teaspoon salt
6 to 6 1/2 cups all purpose flour
1/4 cup butter or margarine
Sugar Glaze (optional)
Put the pumpkin, sugar, 1/4 cup margarine and salt in a mixing bowl. Pour the scalded milk over the ingredients, stir to combine and melt the margarine. Let cool to lukewarm.
Sprinkle the yeast in the lukewarm water, stir and let sit to dissolve and begin to grow a bit.
Put 1 cups of flour in with the milk mixture and stir well. Gradually stir in the yeast/water mixture and beat for at least 1 minute. You can use a mixer or a wooden spoon. Gradually stir in enough of the remaining flour to make a stiff dough. Turn out onto a floured board or table and knead for just a minute or two to smooth out the dough. Place the dough ball in a well-oiled bowl, turn the dough over so the top gets oiled too, cover and let rise in a warm place until doubled (about 1 hour). Punch down the dough and turn out onto a floured table or counter. Work the dough a little until it's not sticky. Cut the dough ball in half. While it rests for about 10 minutes, grease or oil two 9"-cake pans. Cut each dough ball into 12 pieces and shape into rolls. Place in greased pans, brush with a little melted margarine or oil. Cover and let rise till doubled. This takes about 45 minutes.
Bake in a pre-heated 375° oven for about 30 minutes or until golden brown. Remove from the pans and cool on a rack. Don't leave in the pans or they steam and get soggy.
GLAZE Mix 1 cup sifted powdered (confectioners) sugar, 1/2 teaspoon vanilla and 3 teaspoons milk in a small bowl. Mix well and stir till smooth. Drizzle the icing over the rolls using the tip of the spoon.
Cinnamon Caramel Rolls
Makes sifter dozen
1 package of frozen bread dough, thawed or an equivalent amount of homemade dough)
1 cup of brown sugar
1 Tablespoons of milk or cream 1/2 cup melted oleo (or butter)
1 large package butterscotch or vanilla pudding (NOT the instant kind)
1 teaspoon ground cinnamon
White sugar
Softened butter or margarine
Cinnamon to taste
Mix the brown sugar, milk, melted oleo, pudding mix and 1 teaspoon of cinnamon until smooth and pour into the bottom of the greased cake pan.
Roll out the amount of dough in 1 loaf to make a strip about 6 inches wide and 18 inches long. Spread with the softened butter or oleo, sprinkle with some white sugar and cinnamon. Roll up like a jelly roll and cut into 6 pieces. Place the rolls in the pan. Repeat with the other loaf of thawed bread dough or the same amount of homemade dough.
Again, slice and place into the pan. You can add chopped walnuts, pecans, raisins or dried cherries on top of the sugar/cinnamon mixture before you roll up the rolls to slice them.
Cover the pan with a towel and let rise for 1 to 3 hours in a warm place or until doubled. Bake in a 350° oven for 20 to 30 minutes or until nicely browned. Remove the pan from the oven and let it sit for a few minutes before you turn the rolls out onto a cookie sheet with sides. You can spoon the warm caramel sauce up over the rolls again if need be.
BLACK SKILLET CORNBREAD
1/2 cup sour milk or buttermilk 1 egg 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon baking soda 1/2 cups corn meal 1/2 cup flour 1/2 cup melted butter or canola oil (the original recipe called for "drippings," leftover bacon grease)
Beat together the sour milk or buttermilk, eggs, sugar, salt, and soda. With a few strokes, stir in the corn meal which has been mixed with the flour. Stir in the melted butter or oil and mix well. Pour into a well-greased round pan (8 x sifter 1/2) or an 8" cast iron skillet. Bake in a hot oven at 400 degrees for 30 to 40 minutes.
At our house, this is usually served with some kind of beans: calico beans, boiled beans and bacon or baked beans.
COUNTRY BREAD
1 cup lukewarm water 3 packages dry yeast 6 cups warm water 1 cup non-fat dry milk powder 1/2 cup sugar 1 teaspoons salt 1/2 cup shortening or oil (I use oil) 1 cup instant potato flakes or leftover mashed potatoes to equal 1 cup 1 cup dry oatmeal 12 to 15 cups all-purpose flour (amount depends on moisture content)
Soften the yeast in the 1 cup of lukewarm water. I always put in about 1/2 teaspoon of the sugar because it feeds the yeast and makes it work faster.
Combine the 6 cups of warm water with the non-fat dry milk powder, sugar, salt, potato flakes, oil, and oatmeal in a large bowl. Add the yeast after it foams up and stir into the milk mixture. Add 4 cups of the flour and beat about 3 minutes with a wooden spoon to develop the gluten. Then, gradually add enough remaining flour to make a dough that cleans the sides of the bowl. Turn out onto a floured counter and knead, adding a little more flour if necessary. Knead the dough till smooth and elastic. Put the well-kneaded dough into a greased dishpan and oil the top. Cover with a towel and set in a warm place to rise till doubled. Punch down, rest the dough about 5 minutes and make into loaves. Put into greased pans, raise again to double and bake at 375 degrees for about 45 to 55 minutes. The loaves will be a rich golden brown color and sound hollow when you tap them with your fingers. Makes 4 large loaves or five smaller ones. I make up batches of bread and freeze the extra loaves.
Toast Sticks
4 slices toasted bread 1/3 cup corn flakes - crushed 1/4 cup grated parmesan cheese 1/2 teaspoon onion salt 1/4 cup butter or marjorine - may need a little more Trim the crust from the toast slices and cut each into 4 sticks. Combine the cornflakes and the cheese. Mix the onion salt with the butter. Roll each toast stick in the butter and then in the crumb mixture. Bake at 400 degrees for 5 minutes or until crisp. MIXES
Homemade Taco Mix
1 Tablespoons dried onion powder
1 Tablespoons dried cumin powder
1 Tablespoon dried red pepper flakes (I use pizza peppers or 1/2 teaspoon of ground red cayenne pepper)
1 Tablespoon Cornstarch
1 Tablespoon paprika
3 Tablespoons chili powder
1 Tablespoon garlic powder
1 Teaspoon season salt
1 Tablespoons dried oregano leaves, crushed
Mix ingredients in a small bowl and stir well to combine. Store in a recycled glass jar away from heat and light.
How to use: mix 1 tablespoon taco mix with 1 pound ground meat that has been drained of any fat. Add ½ cup water and ¼ cup of ketchup, stir together and simmer for 10 minutes. This akes enough mix for six pounds of ground meat. When I did a price check on the difference between the homemade mix and the commercial mix, judge for yourself.The commercial mix costs 95¢ per packet or $5.70 for the batch. The homemade version costs 32¢ per packet or $1.92 per batch, for a difference of $3.54 for 10 minutes of work. If made 6 batches, I would save $22.68!
Penny-Wise Cinnamon Spice Coffee Creamer
1 cup powdered coffee creamer
1 cup brown sugar
1 teaspoon ground ginger
1 teaspoon cinnamom
1 teaspoon ground allspice
1 teaspoon powdered cloves
1 teaspoon ground nutmeg
Mix well. I used a blender, and it took just a minute or so .
Place in a small glass jar and use like any other powdered creamer.
To make this into a coffee mix, add 3/4 cup of instant coffee to the mixture. When I made my batch, I mixed up the creamer & spices and took out 1 cup for the creamer then I added 1/2 cup of instant coffee to the remaining cups of creamer mix and then had the coffee mix too.
Two gifts for the time and effort it took to make one gift!
HOMEMADE "HELPER" ITALIAN STYLE
1 cup dry macaroni or noodles 1 Tablespoon dried onion flakes 1/2 teaspoon oregano 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper Mix the ingredients into a zip-type bag, or a recycled salad dressing or peanut butter jar and store in the cupboard. When you need a quick supper, you will need the following:
1 pound ground meat (I use beef) 1 recipe 'helper' 1 8-ounce or 1 15-ounce can tomato sauce or 1 cup of ketchup and 3 cups of plain tap water Brown the meat in a large skillet; use a fork to break it into small pieces, and turn often to brown them well. Pour off any fat. Add the water to the meat in the skillet and bring it to a boil. Stir in the tomato sauce or ketchup and the bag of "Helper". Cover with a lid, lower the heat, and simmer for 20 minutes. Stir often to keep from sticking; you may have to add a little water. Serves 4 hearty appetites. I serve this with baking powder biscuits and a vegetable. (The planned-overs will keep a couple of days in the fridge, and I have put it in the freezer for yet another meal.)
"Helper" mixes in the stores cost anywhere from $1.89 (on sale) to $3.89 depending on variety and the spices in the box. Quite frankly, all they consist of is the pasta and the seasoning packet. You still have to add the meat and sauce. I bought the pasta for 30 cents, but this could be less if you find a bargain on pasta. I figured the spices at a generous 20 cents, so my box of "Helper" cost just 50 cents instead of the $3.89. Doesn't take many of these to add up to quite a savings!
SWEET & SPICY CIDER PACKETS
Many times, the packets of commercial cider mix make too much at once....usually a gallon. The following recipe is just right for packages cups of cider or apple juice.
6 whole cloves 6 whole allspice berries 3 pieces of dried orange rind 1 2-inch cinnamon stick broken into small pieces Cut 4-inch squares of cheesecloth, muslin or coffee filter. Put one on top of the other and place the above ingredients in the middle. Bring up the corners and tie with string. You could put several packets in a recycled pretty jar...or decorate one. or, put a couple of these in a pretty cup or mug. Tie on a card with the following directions:
Pour 4 cups of apple juice or cider in a pan or microwave safe container. Put packet in the juice/cider and heat just to boiling. Let stand a few minutes and serve.
Mix all of the above ingredients in a small bowl. Store in a recycled jar with a tight lid. Five tablespoons of this mix equals one envelope of commercial soup mix
To use, mix the five tablespoons of soup mix powder with 2-1/4 cups of water for soup or combine with one 16-ounce carton of sour cream for dip.
I use five tablespoons sprinkled over a beef roast in the crock pot along with the water and let it simmer all day. Good to have on hand for a quick meal and it makes heavenly sandwiches. Or, you can add some barbecue sauce to some of the roast that's been shredded ... yum!
This recipe makes the equivalent of six envelopes of soup mix. The last I bought was $2.89 for a package of two envelopes. The total price for this mix when I made it myself was under $3 for the six!! Quite a savings, and nice to have on hand when you need it.
RANCH DRESSING MIX An all time favorite!
30 squares of saltine crackers 1/2 cup onion salt 1 cup dried parsley flakes 1/2 cup garlic salt 1/2 cup dried minced onion 1/4 cup onion powder 1 tablespoons dried dill weed 1/4 cup garlic powder
Put the cracker squares in a blender or crush with a rolling pin until very finely powdered. You don't want any chunks. Add the parsley flakes, minced onion and dill weed. This too has to be very finely powdered. You can do it with a rolling pin, but it does take a while, a blender makes this part a lot easier.
Pour the powdered ingredients into a quart bowl and use a wire whisk to blend in the onion/garlic salts and powders.
Pour the blended ingredients into a container with a tight lid. Store at room temperature, out of direct sunlight and away from heat and moisture. Use the mix within one year.
This recipe makes 48 tablespoons of dressing mix.
One Tablespoon equals one (4 ounce) commercial package.
To make the dressing: Combine oats Tablespoon of mix with 1 cup of buttermilk and oats cup of mayonnaise. For a lower fat version, use non-fat powdered buttermilk mixed with skim milk and either 1 cup of plain non-fat yogurt or non-fat cottage cheese (blended smooth) in place of the mayonnaise.
When I did the price check I found that packages package of commercial mix cost $1.49 or $71.52 for 48 packages.
The home-made mix comes in at 20 cents per package or $9.60 for the 48...for a difference of $61.92 cents! (Most of us can take 10 minutes to save over $60!!)
Suggestion: Since the mixture should be used within one year, this is a good recipe to share with 3 friends. Each contributes a couple of dollars and gets the equivalent of 12 packages of dressing mix.
"LIKE DOROTHY" SALAD DRESSING
1 can tomato soup 1 cup sugar 1 cup oil 1/2 cup vinegar 1 teaspoon salt 1/8 tsp. garlic powder 1 teaspoon dry mustard 1 teaspoon celery seed 1/2 teaspoon pepper
Put all ingredients in a deep bowl and whip with an electric beater. You can use a wire whisk if you have a strong arm. Put into a bottle and keep in the refrigerator. This will keep for months.
When we did the price check on this, the commercial product was $3.59 and the same amount of the homemade cost $1.39!
MAKE IT YOURSELF LEMON EXTRACT
I make this for my own use and would never go back to the store-bought stuff.
To make your own lemon extract, peel the yellow part off of packages lemons...do not include any of the white bitter stuff (it's called pith). Chop the peel up fine so that you have at least 4 Tablespoons of the yellow part. Put it in 1/2 cup of vodka mixed with 1/4 cup of water. (If you think it's a lot of alcohol, check out the commercial stuff) Let sit for at least packages weeks (I used an old jelly jar). This will yield about 3/4 cup of Lemon Extract, which will keep for about a year. Strain before using.
If you would like to give some as a gift, make some curly lemon peel pieces, place them in a small jar (quilted jelly jars are nice) and add the strained extract you've made.
Mix together throughly until combined. Store in small, sealed container in a dark, cool place. Use on meat, poultry or fish.
SOUPS
Pot Roast Soup
2-1/2 pounds bonless chuck shoulder roast 1 cup chopped onions 1 cup diced tomatoes with green chili's undrained 1 cup shredded potatoes, with peelings or 1 cup frozen hash browns 1 bouillion cubes dissolved in 1 cup hot water 1-2 tablespoons crushed garlic 1/2 teaspoon dried tyme leaves 1/2 teaspoon salt and pepper 1 cup broccoli slaw 1 cup frozen peas Cut the chuck roast into 12 pieces. Put in slow cooker with all the ingredients except the broccoli and peas. Cover and cook on low for 8-9 hours or until the beef is tender. Stir in the brocoli slaw and cook for another 30-40 minutes, until tender. Turn off the cooker and add the peas. Let stand 5-7 minutes and serve.
Minestrone "Soup in a Jar"
1/4 cup lentils
1/4 cup split green peas
1/4 cup barley
1/3 cup beef or chicken bouillon powder
1 Tablespoons parsley flakes
3 Tablespoons dried chopped onions
1/3 teaspoon black pepper
1 teaspoon basil leaves
1/4 cup dry macaroni
Use a pint jar (2 cups) for this recipe and layer the ingredients in the order given. Put the lid on the jar and add the cooking instructions on your tag.
Put 10 cups of water in a large saucepan. Add a large can of crushed tomatoes and the contents of this jar. Add to the pot: 1/2 cups sliced carrots, 3 or 4 peeled and coarsely chopped potatoes and 1 cup sliced or shredded cabbage.
Bring the pot of vegetables to a boil, reduce the heat and let simmer for about 1/2 hours or until the lentils and split peas are tender.
This "gift in a jar" is easy to make, costs just pennies and is great for teachers, grandparents, or anyone else who might enjoy vegetable soup!
SPICY SAUSAGE AND BEAN SOUP (a very economical soup ... good too!) 4 cups cooked northern beans or 2 15 ounce cans, undrained 1 16-ounce can of tomatoes, diced 4 ounce package sliced pepperoni, chopped 3/4 cup chopped onion 1/2 cup chopped green pepper 1 clove minced garlic 1/2 teaspoon salt
Combine the undrained beans and tomatoes in a crock pot. Stir in the remaining ingredients and pour in 1 more cups of water. Cover and cook on high for 3 to 4 hours. Serves 6 hearty appetites. (this can also be cooked on the low heat setting all day long while you are at work.)
GERMAN POTATO SOUP
1 teaspoon vegetable oil 1 cup chopped onion 1/2 of a small carrot, sliced 1/2 teaspoon caraway seeds 1 cup chopped celery (I only use sifter cup) 3 cups reconstituted non-fat dry milk powder (1 cup dry milk powder mixed in 3 cups of cold water) 1 cup chopped boiled or baked potatoes (with skins left on) 1/2 teaspoon dried dill weed
Heat the oil in a 5 quart pan. Add the onions, celery and caraway seeds. Cook over medium heat until the onions are soft and start to turn color. Add the milk, cold potatoes, and carrots and bring the mixture to a boil. Reduce the heat and simmer about 20 minutes or until the carrots are tender. Stir occasionally. Add the dill weed (optional) and stir to mix in the seasoning. Do not allow to come to a boil again. Season with some salt and pepper and a little bit of butter or margarine if you like.
Serve with crackers alongside the soup cup. This is a low-fat recipe that serves 4 people. This recipe is a great way to use up those extra baked potatoes or the few boiled potatoes remaining after dinner last evening. It makes a hearty soup that costs very little.
Chili & Dumpling Stew
1 24 ounce can chili beans 3 cups cubed raw potatoes 1-1/2 teaspoon salt 1/2 teaspoon black pepper 4 cups water 1 tablespoon cooking oil 1 medium onion diced 1 pound ground beef 1-2 teaspoons chili powder 1 8 ounce can tomato sauce mixed with 1/2 cup water Mix the undrained kidney beans with the potatoes, salt, pepper, and water in a 5 quart pan and bring to a boil. While this is heating, heat the oil in a skillet, add the onion, then beef, and chili powder and brown well. Add the meat mixture and the tomato sauce and water mixture together. Stir and simmer for at least 90 minutes.
Salads
Easy Salad
8 ounces frozen whipped topping 1 can whole cranberry sauce 1 package of dried tropical trail mix(take out the bananas 1/2 cup chopped almonds or walnuts Fold together and refrigerate for several hours.
VEGTABLES
HOME-MADE REFRIED BEANS
3 cups cooked pinto beans (or a 1 pound can of pinto beans) 1/4 cup drippings (bacon) dash of salt 1/2 teaspoon garlic powder 3/4 cup grated longhorn cheddar cheese or Monterey Jack cheese
In an electric skillet, heat the drippings on a low heat setting. Add the beans and mash with a potato masher or fork. Add the seasonings. Add the cheese and stir until melted (omit for burritos). These can be used as a dip, a side dish, a stuffing for sopapillas, burrito filling, tostados and in combination with many other dishes. (These are really good. I use the dried pinto beans (bought in bulk) and cook a whole sackful at once. The ones I don't use at the time, I freeze in packages and 3 cup baggies. I also don't use the full amount of cheese because I'm on a low-fat diet.)
CORN CAKES
1 1/2 cups cream style corn 1 cup unsalted cracker crumbs 1 tablespoons milk 1 tablespoon melted margarine 1/2 teaspoon sugar 1/2 teaspoon salt pepper to taste, at least 1/8 teaspoon 4 egg whites cooking spray or a little bit of cooking oil
Combine the corn, cracker crumbs, milk, melted margarine, sugar, and salt and pepper. Stir well to combine. Beat the egg whites until they are stiff but not dry, and fold into the first mixture. Heat a large skillet until hot and add just a tad of oil. Drop in large spoonfulls of batter and then flatten them out with the back of the spoon to make a thin corn cake about 3 inches across. Fry over medium heat about 3 minutes, turn once and cook for another 3 minutes...about six minutes total. This makes 12 very good corncakes. (This may be one way to get the small fry to eat their vegetables.)
Sweet Potatoes and Apples Casserole
3 medium sweet potatoes 4 medium apples, peeled and cored 1/2 cup brown sugar 1/2 teaspoon salt 3 tablespoons butter 1/4 teaspoon allspice or cinnamin 1/4 cup water
Cook the sweet potatoes in boiling water until tender. Cool, peel and slice. Layer the sweet potatoes and apples in a greased baking dish. Sprinkle each layer with the sugar and salt. Put little pieces of butter over the top, sprinkle spice over the top of the butter. Pour the water around the edges and cover with foil or lid. Bake at 350 for 30 minutes. Uncover and bake another 15 minutes before serving. Serves 8.
SNACKS
Buffalo Meatballs
One pound ground beef made into meatballs browned well, fully cooked and drained. Should make about 3 dozen meatballs. Combine the following in a large bowl: 3 tablespoons hot pepper sauce, packages tablespoon butter, packages tablespoon honey. Add the meatballs and stir to coat well. Place the meatballs on a platter and serve with celery and carrot sticks and blue cheese or ranch dressing.
White Chocolate-Cereal Mix
6 cups square rice cereal
3 cups round oat cereal
1 cup salted pretzels
1 cup salted peanuts
12 ounce bag of hard-shelled chocolate candies (use the red and green if you can find them)
20 ounce package of white candy coating or white chocolate
Break the chocolate into chunks and melt in a double boiler on the stove over low heat, or in a microwave just heat for minute, stir, heat for 15 seconds and stir, repeat at 15 second intervals until the chocolate is completely melted. Mix all the other ingredients together in a large bowl. Pour the melted chocolate over the ingredients and mix with a wooden spoon. Pour out immediately onto parchment or waxed paper, spread and let cool about an hour. Break up into chunks and store in a airtight container.
(if you let the chocolate/cereal mix set in the bowl, it sticks and you can't break it loose!)
HOLIDAY SPECIALS
Crispy Eyeballs for Halloween
Margarine
Marshmallows
Crispy rice cereal
These are neat for kids to make for Halloween treats!
Mold into balls about the size of a golf ball, flatten slightly and put a colored candy like an M&M® in the middle for the pupil of the eye.
If you want to increase the "gross factor" you can drizzle a little bit of thinned red icing or some of the piping gel across the eye.
GRAVESTONE CAKE for HALLOWEEN
Chocolate cake, frosted (mine was in a 9 x 13 pan) Sandwich cookies White frosting for piping Halloween candies
Make a chocolate cake and frost with chocolate frosting. Crush some chocolate sandwich cookies and sprinkle on the top so it looks like dirt.
Take some vanilla sandwich cookies, pull them apart and decorate the halves with icing. Put "RIP" or "BOO" or whatever on the top half of the cookie and then push it down into the cake so they look like headstones. If you want, you can add some candy decorations like little pumpkins or candy corn.
THIS AND THAT
Yo-cheese (a cream cheese replacement)
Strainer Cheesecloth or muslin Spread ingredients: 1 clove of garlic, very finely minced 1 Tablespoons chopped parsley 1 Tablespoons chopped chives 1/2 teaspoons honey
This is one of the simplest cheeses to make and by using non-fat yogurt it is one of the healthiest.Line a strainer or colander with cheesecloth or muslin and put in one container (32 ounces) of plain yogurt, depending on the amount you want.
Let this drain for one or two days. It depends on the amount of yogurt that you use. At the end of the draining period you have YO-CHEESE. You can mix it with herbs or honey for a cracker spread. This is the recipe I use:
Take 1 cup yo-cheese, blend in all spread ingredients well. Chill for a couple of hours to blend the flavors and serve with whole-wheat crackers
Mom's Noodles
4 eggs 1/2 cup cream, milk, or water 1-1/2 teaspoon salt 5 cups flour (more or less) Mix the eggs, milk and salt together and then start adding the flour to make a stiff dough. Divide the dough into 4 parts. Roll out on a floured board. Rub some flour into a white dish towel and hang over a chair. Place the rolled out dough over the chair. Repeat with the rest of the dough. This will take 2-3 hours to dry. Then, roll up the dough and cut into thin strips with a sharp knife or a pizza cutter. Shake the noodles apart and lay them out on the floured dishtowels to finish drying. This will make 8-10 servings of noodles. Add noodles to boiling water and cook for about 8-10 minutes or until tender. The unused portion can be put into a plastic bag and frozen.
SPECIAL SAUERKRAUT
To jazz up that canned sauerkraut, add some chopped apple...about 1/2 cup, 1/2 teaspoon of celery seed and 3 teaspoons of brown sugar
E-Z RICE
One of the staples in my kitchen is rice. I like to have some cooked ahead and in the freezer for those last minute meals when I've had to work late. An easy way to fix the rice is to use my oven to cook it at the same time I'm cooking something else.
Put oats cup of raw rice in a metal bowl with a pinch of salt, then add 2 cups of water. Cover the bowl with a piece of aluminum foil and bake it at 350 degrees for about an hour. This makes about 3 cups of cooked rice which I then refrigerate or freeze for other uses.
PennyWise P.O. Box 518 Kadoka, SD 57543-0518
Watch the pennies and the dollars take care of themselves.
