Saturday, April 30, 2011
Apple Pie Spice 4 parts cinnamon, 1 part nutmeg and 1 part ginger.
Baking Powder (1 tsp) 1 tsp baking soda plus 1/2 tsp cream of tartar.
Balsamic Vinegar (1 tbsp) 1 Tbsp cider vinegar.
Bouquet Garni Equal measures of thyme, parsley and crushed bay leaf; OR Equal measures of thyme, chervil and crushed bay leaf; OR Equal measures of basil, marjoram, and summer savory.
Bread Crumbs (1/4 cup) 1/4 cup finely crushed cracker crumbs, corn flakes or quick-cooking oats.
Butter (1 lb) 7/8 Cup solid shortening plus 1/2 tsp. Salt
Buttermilk/Sour Milk (1 cup) 1 Tbsp lemon juice or vinegar plus enough milk to make 1 cup. Let stand 5 minutes before using. Or use 1 cup plain yogurt.
Capers (1 tbsp) 1 Tbsp chopped green olives.
Chili Seasoning 2 parts chili powder & 1 part paprika.
Chocolate Unsweetened (1 square) 3 Tbsp baking cocoa plus 1 Tbsp shortening or margarine.
Cornstarch (1 tbsp) 2 Tbsp flour or 4 tsp quick-cooking tapioca.
- Light (1 cup) 1 cup sugar plus 1/4 cup water.
- Dark (1 cup) 1 cup light corn syrup; 3/4 cup light corn syrup plus 1/4 cup molasses; or 1 cup maple-flavored syrup.
Cream, heavy (1 cup) 2/3 cup milk and 1/3 cup butter.
Curry Powder Combine equal parts coriander, cumin, pepper, turmeric, and ginger; OR 4 parts coriander, 2 parts turmeric, 2 parts cumin & 1 part ginger.
Eggs (1 large) 2 egg whites; 1/4 cup store-bought egg whites; 2 egg yolks (for custard or puddings); or 2 egg yolks plus 1 Tbsp water (for cookies or bars); 1 tsp. Cornstarch;. Or 4 extra tbs. Of whatever liquid was used in the recipe.
- All-purpose (1 cup) 1 cup plus 2 Tbsp cake flour.
- Cake (1 cup) 1 cup minus 2 Tbsp all-purpose flour.
- Self-rising (1 cup) 1 cup all-purpose flour plus 1 1/2 tsp baking powder and 1/2 tsp salt.
Garlic, finely chopped
(1 medium clove) 1/8 tsp garlic powder or 1/4 tsp instant minced garlic or 1/2 tsp garlic salt.
Gingerroot, grated or finely chopped (1 tsp) 3/4 tsp ground ginger.
Herbs, chopped, fresh (1 tbsp) 3/4 to 1 tsp dried herbs.
Herbes de Provence 4 parts thyme, 4 parts savory, 2 parts lavender & 1 part rosemary.
Honey (1 cup) 1 1/4 cups sugar plus 1/4 cup water or liquid used in recipe.
Ketchup 1 cup of tomato sauce, 1 1/4 cups brown sugar, 2 tbs. Vinegar, 1/4 tsp. Cinnamon, pinch of ground cloves and allspice.
Lemon, medium 1 1 tsp. Grated rind plus 2 tbs. Lemon juice.
Lemon Juice, fresh (1 tbsp) 1 Tbsp bottled lemon juice or white vinegar.
Lemon Peel, grated (1 tsp) 1 tsp dried lemon peel.
Milk (1 cup) 1/2 cup evaporated milk plus 1/2 cup water; or nonfat dry milk prepared as directed on package with 2 1/2 tsp melted butter added.
Molasses (1 cup) 1/2 cup honey (flavor will be milder).
Mushrooms, fresh (1 cup cooked) 1 can (4 oz) mushroom stems and pieces, drained.
Mustard (1 Tbsp) 1 tsp ground mustard (dry).
Onion, small 1 1 tbs. Instant minced or 1 tsp. Onion powder.
Orange Peel, grated (1 tsp) 1 tsp dried orange peel.
Oregano (1 tsp) 1 tsp. Marjoram.
Poultry Seasoning Equal parts sage, thyme, oregano and marjoram.
Pumpkin Pie Spice 4 parts cinnamon, 2 parts ginger, 1 part nutmeg, 1 part allspice and dash of cloves.
Red Pepper Sauce (3 or 4 drops) be careful, HOT! 1/8 tsp ground red pepper (cayenne).
Seasoning Salt 1 cup salt, 2 1/4 teaspoons paprika, 2 teaspoons dry mustard, 1 teaspoon dried oregano, 1 teaspoon garlic powder, and 1/2 teaspoon onion powder.
Sesame Seeds (1 tbsp) 1 Tbsp finely chopped blanched almonds.
Shortening, melted (1 cup) 1 cup salad oil (cannot be substituted for 1 cup solid shortening)
Sour Cream (1 cup) 1 cup plain yogurt.
Sugar, brown, packed (1 cup) 1 cup granulated sugar plus 2 Tbsp molasses or dark corn syrup.
Sugar, granulated (1 cup) 1 cup light brown sugar (packed) or 2 cups powdered sugar.
Sugar, superfine Blend regular granulated sugar in the blender.
Tomato Paste (1/2 cup) 1 cup tomato sauce cooked uncovered till reduced to l/2 cup.
Tomato Sauce (2 cups) 3/4 cup tomato paste plus 1 cup water.
Tomatoes, canned (1 cup) About 1 1/3 cups cut-up fresh tomatoes, simmered 10 min.
Whipping Cream (1 cup) 1 cup frozen (thawed) whipped topping or 1 cup prepared whipped
Wine, Red (1 cup) 1 cup apple cider or beef broth.
Wine, White (1 cup) 1 cup apple juice, apple cider or chicken broth
2. 1 dry envelope Ranch Dressing Mix
3. 1 dry envelope Italian Dressing Mix
4. 1 dry envelope Chicken Gravy Mix
5. 1 cup Water
Line or spray/grease crockpot. Add chicken. Mix the three dry envelopes with 1
cup of water. Pour over chicken and cook on low for 7-8 hours
2 Tbs. Butter
2 Tsp. Lemon Juice
1/4 Tsp. Dried Thyme Crushed
Salt & Pepper To Taste
2 c. Elbow macaroni
1 onion, chopped
1 Bell pepper, chopped
2 lb. Ground beef
1 Large can tomato Juice
1 tbsp. Chili Powder
salt and pepper to taste
Cook macaroni (drain). Brown hamburger with onion and bell peppers.
Add Chili Powder andpour in Tomatoe Juice.
Salt and pepper. Pour noodles in with meat mixture and simmer until thickened , not very long, you will know when it is ready .
It is great over cornbread !!!
But just as good with saltine crackers or just plain :)
Friday, April 29, 2011
Country folk usually make their own spices and mixes..
It is not only cheaper, but it taste great too :)
1 tbsp. nutmeg
3 tbsp. cinnamon
1/2 tsp. powdered cloves
1/2 tsp. allspice
1 tsp. each cornstarch, instant tea
Sift all ingredients 3 times. Keep in covered container at room temperature. Keeps up to 3 months. If refrigerated, will keep up to a year. Makes 1/4 cup.
1 1/2 pounds smoked sausage cut into chunks
1 cup chopped onion
1 clove garlic minced
1 teaspoon freshly ground pepper
1/8 teaspoon cayenne pepper
salt to taste
freshly cooked white rice
Soak beans overnight in cold water. Drain and put the beans in a large pot or Dutch oven. Add fresh water to cover, along with the sausage , onion, garlic, pepper, sage, and cayenne. Bring to boil over medium high heat.
Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary to keep them from drying out. This will take 2 to 3 hours. Add salt to taste. Remove about 1/4 cup of beans from mixture and mash;This makes the soupy juice thicken, return to Dutch oven and stir. Simmer 15 more minutes.
Serve over hot rice.
Due to reader demand, here's the recipe for the royal wedding's Chocolate Biscuit Cake, said to be Prince William's favorite. Two recipes, actually; the first, via the Chicago Tribune, is from Lady Di's former chef, who said he made the cake for Prince William.
The second, a bit simpler, is from Alison Ladman of the Associated Press, who made the cake in the picture above.
From the Chicago Tribune: This recipe from Darren McGrady's "Eating Royally" cookbook calls for McVitie's Rich Tea Biscuits. "Biscuits" is Brit-speak for "cookies." The biscuits may be purchased at
specialty food shops, some supermarkets and ordered through Amazon.com.
McVitie's digestive biscuits or other chocolate biscuits could be substituted. [ed. note for Western New York readers: English biscuits are sometimes available at Target, Tops or Wegmans stores.]
If you don't have a 6-inch cake ring or springform pan, substitute with an 8-inch version; however, you should double the recipe to get enough height from the cake.
CHOCOLATE BISCUIT CAKE (from Darren McGrady's "Eating Royally")
Prep: 25 minutes
Chill: 3 hours
8 ounces tea biscuits or cookies
1/2 stick (4 tablespoons) unsalted butter, softened
1/2 cup granulated sugar
12 ounces dark chocolate
1 egg, beaten
1 ounce white chocolate
1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a
parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the
butter and sugar in a bowl until a light lemon color.
2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and
sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces
until they are all coated with the chocolate mixture.
3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of
the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.
4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8
ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake
upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top
and sides using a butter knife or offset spatula. Allow the icing to set at room temperature.
Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack,
transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a
Nutrition information: Per serving: 491 calories, 46 percent of calories from fat, 25 g
fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3
Here's another version, from the Associated Press' Alison Ladman:
Chocolate Biscuit Cake
Yield: 12 servings
1 (7-ounce) package butter tea biscuits (sold in the cookie aisle)
1 cup heavy cream
2 tablespoons honey
1/4 cup (1/2 stick) butter
16 ounces bittersweet or semisweet chocolate chips (about 2 1/2 cups)
1 teaspoon vanilla extract
2 tablespoons butter
1/4 cup heavy cream
6 ounces bittersweet or semisweet chocolate chips (about 1 cup)
1. Make the cake. Coat a 7- or 8-inch round springform pan with cooking spray. Break up
biscuits with your hands into 1/4- to 1/2-inch pieces; you want chunks, not crumbs.
2. In a medium microwave-safe bowl, combine 1 cup cream, honey and 1/4 cup butter. Microwave
on high for 1 1/2 minutes or until bubbling. Add 16 ounces chocolate and stir until smooth. Stir
in vanilla, then crumbled biscuits.
3. Spoon the mixture into the prepared pan, using the back of the spoon to smooth the top.
Gently tap the pan on the counter to eliminate any air pockets. Refrigerate for 3 hours or
until thoroughly chilled.
4. Once the cake is chilled, prepare the glaze. In a small saucepan over medium heat,
combine 2 tablespoons butter and 1/4 cup cream. Bring to a boil, then remove from heat. Add 6
ounces chocolate, stirring until smooth.
5. Carefully remove the sides from the springform pan (you may need to slide a paring knife
around the inside upper edge to ensure the sides come away cleanly from the cake). Invert the
cake onto a wire rack, then remove the bottom of the pan. Set the rack over parchment paper to
6. Pour the glaze evenly over the cake, allowing it to drip down and completely cover the
top and sides. Allow to firm up, then transfer to a serving plate. Refrigerate leftovers.
Thursday, April 28, 2011
2 lbs. mild ground pork sausage
4 cups water
1 1/4 cups quick-cooking grits, uncooked
4 cups (1 lb.) shredded sharp cheddar cheese
1 cup milk
1/2 tsp. dried thyme
1/8 tsp. garlic powder
4 large eggs, lightly beaten
Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside. Bring water to a boil in a large saucepan; stir in grits. Return to a boil; cover, reduce heat and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese, milk, thyme and garlic powder, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 9 x 13 inch baking dish; sprinkle with paprika. Bake uncovered at 350 degrees for 1 hour, or until golden and heated. Let stand 5 minutes before serving. 10 servings. To make ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand covered 30 minutes. Uncover and bake as directed.
2 cups milk
2 packages (.25 oz.) active dry yeast
1/2 cup warm water
1/3 cup white sugar
1/3 cup vegetable oil
1 tbsp. baking powder
2 tsp. salt
7 cups all purpose flour, divided
1 cup packed brown sugar
1/2 cup butter or margarine
2 tbsp. light corn syrup
1 cup pecan halves
1/4 cup butter or margarine, softened
1/2 cup white sugar
1 1/2 tbsp. ground cinnamon
Heat oven to 350º. Rolls: Warm milk in a small saucepan until it bubbles then remove from heat. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, milk, sugar, oil, baking powder, salt, egg and 3 cups flour. Beat until smooth. Stir in remaining flour, 1/2 cup at a time beating well after each addition. When the dough has pulled together turn it out onto a lightly floured surface and knead until smooth and elastic about 8 minutes. Lightly oil a large bowl, place dough in bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Topping: Heat brown sugar and 1/2 cup butter until melted. Remove from heat; stir in corn syrup. Divide mixture between two 9x13" baking pans. Sprinkle 1/2 cup pecans in each pan. When dough has doubled in size, punch down and turn out onto a lightly floured surface. Roll out into a large rectangle and spread with the 1/4 cup butter. Sprinkle with sugar and cinnamon. Starting with long side, roll up rectangle into a log and slice into 1" wide rolls. Place rolls slightly apart in pans. Wrap pans with aluminum foil and refrigerate at least 12 hours but no longer than 48. Remove rolls from refrigerator and let stand in a warm place until doubled in size, about 30 minutes. Meanwhile, Heat oven to 350º. Bake uncovered until golden 30-45 minutes. Immediately invert pan on heatproof serving plate. Wait 1-2 minutes before removing pan so caramel drizzles over rolls.
2 cups flour
1 cup sugar
2 tsp baking powder
1 tsp salt
4 tbsp cocoa
1 cup mayonnaise
1 cup water
1 tsp vanilla
Put all ingredients in a bowl and mix well
Pour batter into a greased and lightly floured 9x13-inch pan
Bake at 325 deg. F approximately 25 to 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean
2 cups powdered sugar
2 tbsp cocoa
1 tbsp butter or margarine
Place first three ingredients in mixing bowl
Add milk a little at a time, mixing until the icing is of a spreading consistency
Frost the cake
1 and a half lbs. skinless, boneless chicken breast halves
1/4 cup butter
6 cloves crushed garlic
2 cups seasoned dry bread crumbs
Preheat oven to 375*
In a small saucepan melt butter with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs. Place coated chicken in a lightly greased 9x13-inch baking dish.
Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
1 stick butter, softened
8 oz. cream cheese, softened
1 cup sugar
12 oz. cool whip
2 small pkgs. chocolate pudding
3 cups milk
Nuts or chocolate yo garnish
For first layer, mix crumbs, pecans and butter and pack in bottom of glass 9x13 baking dish. Baek at 350 for 15 minutes. Allow to cool. Beat cream cream, sugar and half the cool whip and spread on first layer. For third layer, mix chocolate pudding twith the milk. Spread on second layer. For fourth layer, spread the remaining cool whip on top. Garnish with nuts or chocolate, hershey's squares recommended.
Flavors of pineapple, orange and lemon make this teaawesome, It's a great drink recipe for summer!
Tea bags for 2 gallons tea
1 1/2 quarts boiling water
1-1/2 to 2 cups granulated sugar
1 (48 ounce) can pineapple juice
1 (12 ounce) can frozen orange juice
1 (12 ounce) can frozen lemonade
Place tea bags in bowl or pitcher. Pour boiling water over tea bags (be careful when pouring boiling water in glass pitchers) Add sugar, stirring to dissolve. Let tea bags steep in sugar water several hours or overnight. discard tea bags. Pour tea into a large bowl. Add juices, stirring well. Pour equal amounts into two one-gallon jugs. Add water to each to fill jug. Refrigerate.Stir well before serving.
Makes 2 gallons.
Wednesday, April 27, 2011
In the 70's I knew this lady from Germany,I made this Rum Cake while they were at my house.. I carefully drizzled rum over tho top while it was still warm. Gert took the rum from me and poured half the bottle on the cake.. I was so scared she had ruined my cake, but to my surprize it was one of the best cakes I ever tasted, After eating a slice, or 2 who cared that it was soggy and ugly.. :)
1 pkg. yellow cake mix
1/2 cup oil
1/2 cup water
1 pkg. vanilla instant pudding
1/2 cup light rum
1/2 cup butter
1/4 - 1/2 cup rum
1 cup sugar
Preheat oven to 350 degrees. grease and floured a tube or
Bundt pan. Combine cake mix, eggs, pudding, oil, water and
rum. Pour into pan and bake for 45 - 60 minutes.
Mix glaze ingredients in a sauce pan and bring to a boil.
for one minute. Pour the glaze over the cake while it is
still warm. Let the cake cool in the pan for 30 minutes
. Remove the cake from the pan by flipping the cake upside
down on a cake plate.
Tuesday, April 26, 2011
1 cup sugar
3/4 cup sugar
In a bowl, mix the 3/4 cup sugar and cinnamon. Quarter each biscuit,and roll in the cinnamon/sugar mixture. Evenly distribute in layers-- bisquits then mixture you boiled -- in a .Bundt pan. At this time, you may also add chocolate chips, or chopped nuts between layers. Bake at 350 for 40 to 45minutes. Let stand 5 minutes before inverting onto large plate (or a pizza pan works well,also).
Monday, April 25, 2011
Skillet Spanish rice is a hearty dish for an everyday family meal. Oh So Good!
4 slices bacon
1 pound extra-lean or lean ground beef
1 medium onion, chopped
1 chopped green bell pepper
1 clove garlic, finely minced
1 can (14.5 ounces) diced tomatoes
1 cup water
1/2 cup ketchup
3/4 cup long grain rice, uncooked
1 teaspoon chili powder
2 teaspoons sugar
1 teaspoon Worcestershire sauce
Salt and Pepper to taste
Cheddar cheese grated , for garnish, optional
In a large skillet, cook bacon until crisp; remove to paper towels to drain. Leaving about 1 teaspoon of bacon grease in the pan, brown the ground beef, stirring and breaking up as it cooks. Add onion and green pepper and cook until onion is softened. Add garlic and cook, stirring, for 1 minute. Add the tomatoes, water, ketchup, rice, chili powder, sugar, and Worcestershire sauce, 1/2 teaspoon salt, and a dash of pepper. Bring to a boil over medium-high heat. Reduce heat to medium-low, cover, and cook for about 30 minutes, or until rice is tender. Top with crumbled bacon and shredded cheese, if desired.
1 1/2 c. finely chopped onion
1 - 8 oz. can tomato sauce
1/2 c. picante sauce
2 T. cider vinegar
1 1/2 T. brown sugar
1 T. chili powder
2 t. Worcestershire sauce
1/4 t. black pepper
1 lb. Chuck Roast , trimmed and cut into Pieces
2 cloves garlic, minced
36 oz. can kidney beans, rinsed and drained
Combine all ingredients in crock pot. Cover; cook on high for one hour.
Reduce heat to Low, and cook for 6 to 8 hours.
Saturday, April 23, 2011
2/3 cup sugar
1/4 cup margarine or butter
1 cup whipping cream
3 tablespoons raisins
3/4 cup sugar
2 teaspoons cornstarch
Arrange bread cubes in a single layer in a 2 quart square baking dish or 10" round baking dish. Beat the 2/3 cup sugar and margarine or butter until creamy. Add eggs; beat until fluffy. Stir in 1 cup whipping cream, raisins and vanilla. Pour over bread cubes. Place baking dish in a larger baking pan on the oven rack. Pour boiling water into larger pan around dish to a depth of 1". Bake at 325° for 40-50 minutes or until a knife inserted near the center comes out clean. Remove dish from hot water. Cool slightly.meanwhile for sauce in a small saucepan combine the 3/4 cup sugar, cornstarch and cinnamon. Stir in the 3/4 cup whipping cream. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat; stir in bourbon. Serve warm bread pudding with the whiskey auce. Store any remaining sauce in a covered container in refrigerator. Reheat over low heat stirring occasionally.
1 lb. hot breakfast sausage
1 onion chopped
1 can red beans
1 cup rice
2 cups water
1 tsp. vegetable magic or to taste, can use any cajun seasoning
1 cup each cocoa powder, unsweetened; cold water
1 1/2 to 2 cups sugar
1/4 tsp. salt
1 tbsp. vanilla
A pinch of cayenne pepper
Mix together cocoa and sugar; blend until all lumps of cocoa are gone. Add water and salt and cayenne pepper; mix well. Cook over medium heat, bringing it to a boil. Keep boiling until thick, stirring to keep from overflowing. Remove from heat and let cool. When cool, add vanilla. This is great for chocolate milk, hot cocoa and ice cream topping.
Wednesday, April 20, 2011
3 tbsp. yeast
1 1/4 c. warm water
1 c. oil
2 tsp. honey
4 1/4 c. whole wheat flour
6 tsp. salt
1 c. brown sugar
10 1/2 c. all purpose flour
Mix together 4 c. water, brown sugar, yeast, whole wheat flour and salt.
Let stand 1 hour; then add the rest of ingredients mixing only until flour is mixed in.
Grease bowl and dough. Cover for 40 minutes.
Knead dough and let rise for an hour. Put in pans and let rise until they double in size.
Bake at 350 for 30 minutes.
1 lb. box elbow macaroni - prepared as directed
4 hard-boiled eggs - peeled, coarsely chopped
1 med. onion - chopped
1 med. bell pepper, chopped
salt and pepper to taste
Enough mayo or salad dressing to moisten.. add a little at a tine..
Mix together in large bowl.
-Refrigerate until ready to use.
6 cloves garlic -Chopped fine
3 Tbls. butter
1 cup extra-virgin olive oil
8 cups cubed day-old bread
1/2 cup grated Parmesan cheese
2 Tbls. chopped fresh thyme OR 1 1/2 tsp. dried thyme
1 tsp. salt
1 tsp. black pepper
-In a small skillet, sauté garlic in butter until golden; remove from heat; stir in oil.
-Place the bread in a large bowl, pour garlic mixture evenly over all, cover, and toss to coat.
-Sprinkle Parmesan, thyme, salt, and pepper over bread, cover, and toss to coat.
-Spread croutons evenly on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until crisp and golden.
Tuesday, April 19, 2011
Monday, April 18, 2011
1 Egg, Beaten
2 T . Water
1 Envelope Lipton Onion Soup Mix ( dry )
1 c Monterey Jack Cheese, grated
1 Green Bell Pepper, diced
2 cups dried milk
1 cup all purpose flour
2 tsp salt
1 cup butter, margarine, or oil
Combine dry milk, flour and salt. Mix well. With a pastry blender, cut in butter, margarine or oil until mixture resembles fine crumbs. Put in an airtight container, store in refrigerator and use within 2 months.
To make white sauce:
½ cup white sauce mix,
1 cup cool water,
cook over low heat until smooth,
stirring constantly. Season as desired, makes about 1-1/2 cups sauce.
This is what I make then add cooked crumbled sausage and pour over biscuits ..yummmy!
Add 1/2 cup grated Cheese, stir to melt.. It is the perfect cheese sauce to pour over your veggies, meat etc.
Saturday, April 16, 2011
9 cups flour
1 tablespoon salt
3 cups shortening
2 cups water
Canned Pie filling, your choice
Oil for deep frying
1/3 cup powdered milk
1 teaspoon vanilla extract
2 1/2 cups warm water
To make pies, combine in the flour, sugar and salt. Cut in shortening until pieces are the size of small peas. Add water a little at a time until the four mixture is moistened. Form into 4 balls. Divide each ball into 10 pieces and roll each piece into a circle. Top one side of circle with filling and fold circle in half, Use a beaten egg with a little water and brush around the edge of the dough, use a fork to seal the edges.
Meanwhile in a large mixing bowl, combine all glaze ingredients until smooth.
Friday, April 15, 2011
1 package vanilla cook and serve pudding sugar free
1 package sugar free strawberry jello
1 can (8 oz) crushed pineapple, undrained
1 cup water
2 cups frozen unsweetened strawberries
3/4 cup cool whip lite
1/2 cup mini marshmallows
In large saucepan, combine pudding mix, jello, undrained pineapple and
water. Cook over medium heat, stir often, until mix thickens and starts
to boil. Remove from heat and stir in frozen strawberries. Place pan on
wire rack and let cool 30 minutes. Whip mixture, using electric mixer on
high, until mix is fluffy. Stir in cool whip and marshmallows. Spoon
into serving bowl. Cover and refrigerate at least 10 minutes.
If your not into sugar free, use the regular stuff :)
Tuesday, April 12, 2011
In a medium size bowl, coarsely crush the crackers with your hands - you should have big cracker pieces. Add the remaining ingredients, mix well, and serve immediately. Season, to taste, with salt and pepper.
Monday, April 11, 2011
3 cups yellow corn meal, 2 qts boiling water, salt to taste. Slowly add meal to boiling water stirring constantly to prevent lumping when it is mixed. Stir until smooth, cover pot and cook in double boiler 2 to 3 hours. Pour into oblong pan and let cool over night. Next morning slice and fry slowly in butter serve with homemade molasses or honey.
6 green tomatoes, 18 ears of corn (roasting ears), 6 small cabbage heads, 6 onions, 6 green peppers, ½ cup salt. Chop all of the above and cut corn from cob. In a large pan. Add 5 cups sugar, 3 cups vinegar, 2 tablespoons mustard, 1 tablespoon celery powder. Combine all and cook at a slow boil for 30 minutes, or until thick. Put in hot jars and seal. Does not have to be pressured in cooker.
Wash and peel potatoes. Use the coarse side of grater and grate 1½ qts. raw potatoes. Add 2 eggs, 2/3 cup molasses, 1 cup sugar, ½ pt. flour and corn meal mixed (1/2 cup each), 1 pt. sweet milk, ½ teaspoon nutmeg.
Combine all the above and mix well. Put in a greased pan and bake 20 minutes. Remove from oven and add ½ cup melted butter. Stir in well. Return to oven and bake until firm.
Saturday, April 9, 2011
Friday, April 8, 2011
Combine oil, chiles, cayenne, onion, celery, vinegar, salt and
pepper, and mix well. Pour over peas and stir gently.
Refrigerate for several hours or overnight.
At serving time, add chopped tomatoes and cilantro/parsley, and mix carefully.