Friday, July 31, 2015
Wednesday, July 29, 2015
2 cups cornmeal
1/4 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable shortening
3/4 cup buttermilk
3/4 cup milk butter
Combine cornmeal, baking soda and salt. Cut in shortening until mixture resembles a coarse meal. Add buttermilk and milk, stirring just until dry ingredients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle (400 degrees F). Cook 15 minutes. Turn and cook an additional 15 minutes.
Serve hot with butter.
I have never ate acorns... HUMMMMM
Peel the acorns and grind them. The outer part of the acorn is not used.
1 (2 1/2 pound) beef roast
2 quarts water
1 teaspoon salt
1 teaspoon pepper
1 cup ground acorn meal
Cover beef with water and bring to boil in a heavy pot. Simmer several hours until beef is very tender, adding salt and pepper. Remove the beef, while letting the pot continue to boil. Shred the beef, then mix it with the acorn meal. Add this mixture to the broth and simmer together until the broth bubbles creamy-white with yellow flecks.
1 cup broccoli, tops only
1/2 cup carrots, cubed
1/2 cup celery, cubed
1/4 cup leeks, diced
3 tablespoons butter
3 tablespoons flour
3 cups milk or half-and-half
1 cup Parmesan cheese, grated
2 chicken bouillon cubes
Pastry dough for a single pie (double crust)
1 egg, beaten
Heat oven to 400 degrees F.
In boiling salted water, simmer chicken tenderloins, broccoli, carrots, celery, and leeks until chicken is fully cooked and vegetables are tender, but still firm (about 15 minutes). Drain well and set aside.
In a medium size skillet, melt butter and add flour. Cook for 5 minutes and add milk or half-and-half. Bring to a boil and simmer until thickened (about 10 minutes).
Dissolve chicken bouillon cubes in 1/4 cup warm water and add to sauce. Blend in grated Parmesan cheese and remove from heat. Add cooked chicken and vegetables and mix well.
Pour mixture into a deep-dish pie plate and cover with pie dough. Seal edges well and brush top with beaten egg. Bake until crust is golden brown and the filling is hot (about 45 to 50 minutes). Brushing a little milk on the top of the pie dough before baking will give the crust a delightful color.
6 tablespoons all-purpose flour
1 (10 ounce) package frozen chopped spinach, thawed
1 1/2 cups cottage cheese
1 1/2 cups grated Cheddar cheese
1/2 teaspoon salt
Heat oven to 350 degrees F.
Beat eggs and flour in bowl until smooth. Stir in spinach, cottage cheese, Cheddar cheese and salt; mix well. Pour into greased 1-quart casserole. Bake in oven for 1 hour.
Read more at http://recipegoldmine.com/meatless/spinach-casserole.html#5lEcbkf4LuzqtHMq.99
Serve 1 Step Chicken Parmesan over cooked pasta and top with spaghetti sauce if desired. For quicker, more uniform cooking, pound the chicken breasts between two sheets of plastic wrap using a mallet or edge of a heavy skillet.
Makes 4 servings
1 1/4 pounds boneless, skinless chicken breasts,
pounded or thin-cut
2 tablespoons dry plain bread crumbs
1/4 cup grated Parmesan cheese
3 tablespoons McCormick 1 Step Chicken
Seasoning: Garlic Herb
- Mix bread crumbs, cheese and 1 Step. Coat chicken breasts in crumb mixture. Cook chicken in well oiled nonstick skillet until coating is brown, about 3 minutes on each side. Cover and cook over medium heat until done, about 2 to 3 minutes.
- Serve over pasta. Top with spaghetti sauce, if desired.
Tip: Thin-cut chicken breasts or turkey cutlets cook quicker and more evenly.
Tuesday, July 28, 2015
2 cups sugar
14 very small peaches, peeled, each stuck with 2 - 4 cloves
optional: cinnamon sticks
1 tbsp. allspice, in a mesh boiling bag, optional
Bring vinegar and sugar to a boil.
1/2 cup plain Greek yogurt
2 tbsp. cocoa powder
optional 1 tbsp. peanut butter
Combine all ingredients in a mini food processor or
Monday, July 27, 2015
2 cloves garlic, minced
1 cup fresh basil, loosely packed
1/3 cup fresh parsley, loosely packed ½ cup
2 tbsp. olive oil
2 tbsp. fresh lemon juice
Add it all to a small blender and blend until smooth.
6 tbsp. vinegar
1/4 cup sugar
1 tbsp. salt
3/4 tsp. dry mustard pepper, optional
Mix all ingredients, adding pepper to taste.
Sunday, July 26, 2015
Makes 6 biscuits
8 ounces all-purpose flour (about 1 1/2 cups)
1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 pinch garlic powder
8 tablespoons cold unsalted Real California
butter, cut into 1/2-inch pieces
3/4 cup Real California buttermilk
2 tablespoons melted Real California butter
Tip: Buttermilk Truck uses these biscuits for their popular
Buttermilk Brick breakfast sandwich. To make it at home,
place 2 buttermilk biscuits on a bed of hash-brown potatoes,
top with 2 over-easy eggs and chorizo gravy. If desired,
sprinkled with grated Real California Cheddar cheese.
3 quarts Cuban bread cubes
2 1/2 cups eggs
1 1/4 cups sugar
5 cups milk
1 tablespoon vanilla extract
1/2 cup coconut rum
1/2 cup shredded coconut
1/2 cup canned pineapple, diced
Toss 3 tablespoons melted butter with the Cuban bread cubes,
Brush a medium size casserole dish with one tablespoon
Mix all the remaining ingredients together and pour over
Bake in a 300ºF oven for 1 hour or until firm in the center.
3/4 cup granulated sugar
1/2 cup Bisquick
1/4 cup butter or margarine
1 1/2 teaspoons vanilla extract
1/4 cup lemon juice
Place milk, sugar, Bisquick, butter, eggs, vanilla extract and
1/2 cup butter
1 cup self-rising flour
1 cup granulated sugar
1 cup milk
1 can cherry pie filling
Melt butter in baking dish.
Combine sugar, flour, and milk. Beat until smooth.
Pour over melted butter in baking dish. Add fruit.
Do not stir.
Bake at 400 degrees F for 30 minutes until brown.
Friday, July 24, 2015
I've had lots of compliments on these over the years, and many people now have this recipe and it's the only one they use!
1 cup warm water
1 pkg active dry yeast
1/4 cup sugar
1 tsp salt
3 tbls softend butter
1 egg, beaten
3 1/2-4 cups flour
Put water and yeast in large mixing bowl and add next 4 ingredients. Beat with dough hook until well blended. Add 3 1/2 to 4 cups flour and mix until soft dough forms (should not be sticky). Put out onto floured board and knead a few times until smooth. Place in greased bowl, cover with plastic wrap and let rise in warm place approx. 45 minutes. Punch down and turn out onto floured board. Shape into 12 rolls and place in greased 13x9 in. baking pan. Let rise again about 30 minutes. Bake 350 for 20 minutes. Brush tops of rolls with butter. Recipe is easily doubled.
1/2 tsp cayenne
1 cup lowfat buttermilk
1/2 cup plus 2 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 to 2 large Vidalia onions, peeled
Preheat the oven to 450 degrees F. Spray a baking sheet slightly with oil and set aside.
Place potato chips in the bowl of a food processor and process into crumbs, about 20 seconds. Transfer to a shallow bowl, add cayenne, and set aside.
In another bowl, combine buttermilk, 2 tablespoons of flour, salt and pepper and set aside.
Slice onions into 1/2-inch circles and separate into rings, keeping only large, whole rings (reserve rest of onions for other uses). You should come out with about 12 to 14 rings.
Place the remaining flour in a sealable plastic bag, then add onions, and shake to coat.
Dip onions one at a time into the buttermilk mixture, then dip into potato chip crumbs and place on baking sheet.
Spray canola oil evenly over rings and bake for 20 minutes, or until coating is crisp. Season with salt, to taste, and serve immediately. Makes four servings.
Make Your Own Chicken Lombardy, this one showed up in my personal feed this morning and looked so amazing we had to share!
8 oz package(s) sliced fresh mushrooms
2 tablespoon(s) butter melted
6 skinned and boned chicken breasts
1/2 cup(s) all-purpose flour
1/3 cup(s) butter
3/4 cup(s) marsala wine
1/2 cup(s) chicken broth
1/2 teaspoon(s) salt
1/8 teaspoon(s) pepper
1/2 cup(s) shredded mozarella cheese
1/2 cup(s) parmesan cheese
2 green onions chopped
Cook mushrooms in 2 tablespoons butter in a large nonstick skillet over
medium-high heat, stirring constantly, 3 to 5 minutes or just until tender.
Remove from heat; set aside.
Cut each chicken breast in half lengthwise. Place chicken between 2 sheets of
heavy-duty plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or
Dredge chicken pieces in flour. Cook chicken in batches, in 1 to 2 tablespoons
butter in a large nonstick skillet over medium heat 3 to 4 minutes on each side
or until golden. Place chicken in a lightly greased 13 x 9 inch baking dish,
overlapping edges. Repeat procedure with remaining chicken and butter.
Reserving pan drippings in skillet. Sprinkle mushrooms evenly over chicken.
Add wine and broth to skillet. Bring to a boil; reduce heat, and simmer,
uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour
sauce over chicken. Combine cheeses and green onions; sprinkle over
Bake uncovered, at 450 degrees for 12 to 14 minutes until cheese melts.
Thursday, July 23, 2015
1 c Chicken broth
1/4 c Butter
2 tb Sugar
1 tb Chopped onion
2 c Milk
and simmer for 1 hour. Heat milk, add to tomato
mixture just before serving. makes about 1