1 cup flour
1/2 cup sugar
1/2 tsp baking soda
3 Tablespoons chocolate chips
1/2 cup brown sugar
1 cup oats
1/2 teaspoon salt
Layer ingredients in a glass jar. Give as a gift with the following tag:
To your dry ingredients add:
1/4 cup butter, softened
1 teaspoon vanilla extract
1 egg
Mix well. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350 for 8-11 minutes. Let cookies stand for 2 minutes, then remove to wire racks.
Variation of this recipe: http://mariamindbodyhealth.com/the-best-low-carb-bread/
From: http://www.cutthewheat.com/2014/03/ultimate-cheese-crust-pizza.html
INGREDIENTS
INSTRUCTIONS
Ingredients
Instructions
1 1/2 cups almond flour
1/4 tsp salt
1 Tbsp baking powder
1/2 tsp garlic powder
2 eggs
1/3 cup sour cream
4 Tbsp melted butter
1/3 cup shredded cheddar cheese (optional)
Preheat oven to 400°.
2/3 cup flavorless protein powder (2 scoops)
2 tbsp of oat fiber (not flour)
2 eggs
2/3 cup unsweetened almond milk
2 tbsp melted butter
pinch of salt
1 tsp baking powder
nonstick cooking spray
1. Heat waffle iron
2. Combine all ingredients and beat till smooth
3. Spray waffle iron with cooking spray
4. Add batter and cook till done
This made 13 waffles in my square waffle-iron. However, please note that the batter is runny enough that it leaves holes in the waffles, so it’s not really ideal for butter and syrup. However, it can be used for bread since there’s no sweetener or vanilla involved.
Ingredients
Instructions
From: http://alldayidreamaboutfood.com/2016/07/low-carb-instant-english-muffins.html
Ingredients
Instructions
From: http://alldayidreamaboutfood.com/2016/07/low-carb-classic-yellow-cake-for-two.html
Original recipe: https://alldayidreamaboutfood.com/low-carb-easy-taco-pie/
Original recipe: http://www.lowcarbsosimple.com/guest-post-strawberry-cheesecake-fat-bombs/
Ingredients
Instructions
From: http://alldayidreamaboutfood.com/2016/05/low-carb-strawberry-shortcake-poke-cake.html
8 ounces manicotti shells, uncooked (or jumbo shells)
8 ounces mozzarella cheese, shredded
15 ounces ricotta cheese*
1/4 cup grated Parmesan cheese
2 tablespoons chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper
32 ounces spaghetti sauce
…..
Cook manicotti according to package directions; drain. (Cool in single layer on wax paper or aluminum foil to prevent manicotti from sticking together). Combine cheeses, parsley, salt and pepper for filling; spoon into manicotti. Spread a thin layer of spaghetti sauce in the bottom of a 9×13 pan. Arrange manicotti in single layer over sauce. Cover with remaining sauce. Cover with aluminum foil; bake at 350 F. for about 40 minutes. Remove foil; bake 15 minutes longer.
Note: *Cottage cheese may be substituted, drain before using in recipe.
Filling:
Preheat oven to 400F.
In a small saucepan, melt the butter and set aside. In a large saucepan over medium heat, combine the mozzarella with the garlic powder and red pepper flakes. Heat until the cheese is melted and you can stir it with a fork. Alternatively, you can microwave the butter and cheese in heatproof bowls (I melted my butter in the microwave but did the cheese in a saucepan).
Add the ground pork rinds, coconut flour, egg, and melted butter to the melted cheese and stir until a smooth dough forms.
Grease a sheet of parchment paper and roll out the dough to a 14 by 8 inch rectangle (I did this on my Silpat and I rolled it out covered by a piece of parchment to make sure it didn’t stick). Cut 1/2-inch wide, 2-inch long strips into the long sides of the rectangle, keeping a solid rectangle of dough in the center. These strips will be folded over the filling.
Place the shredded mozzarella and salami slices (or whatever meats and cheeses you decide to use) in the middle of the dough, leaving a 1/2-inch border all around the solid portion. Fold strips over the filling so that the flaps overlap. Pinch the dough on the ends to seal.
Place the filled stromboli on a baking sheet (I kept mine on my silpat) and place in the oven. Bake 14 to 18 minutes, until light golden brown. Slice and serve with low carb pizza sauce.
From: http://alldayidreamaboutfood.com/2015/10/low-carb-grain-free-stromboli.html
Mix dry ingredients together. (For thicker pancakes, add 1-2 tablespoons additional oat fiber.)
Whisk in oil, buttermilk and eggs until well combined.
Drop batter by tablespoon onto heated griddle.
Cook until each side is browned. Serve warm with butter.
Preheat oven to 400°F and lightly grease a 12 inch cast iron pan (a regular oven-proof pan will also work) with olive oil.
In a large bowl, whisk together almond flour, whey protein, coconut flour, baking powder, garlic powder, salt and xanthan gum.
In large bowl, melt mozzarella cheese in microwave (for my 900 watt oven it took about 2 minutes at 40% power)
Stir eggs, butter, and dry mix into mozzarella until dough forms. If cheese begins to harden, you may need to microwave dough ball 5-10 seconds at high to get all ingredients incorporated into dough. Add additional almond flour as needed if dough is too sticky.
Place dough ball between two large sheets of parchment paper or wax paper (each must be larger than 14×14-inches).
Using rolling pin, roll dough out to a circle about 14 inches in diameter.
Peel off top piece of parchment or wax paper and invert crust onto bottom of prepared pan. Peel off top sheet of wax paper.
Press crust dough into pan if needed and push down the edges of crust so they sit below the edges of the pan.
Bake for 10-15 minutes or until top begins to brown. Remove from oven.
Toppings:
Spread sauce over crust, sprinkle with garlic and oregano then sprinkle mozzarella evenly over sauce.
Top with sliced pepperoni (or topping of your choice). Sprinkle with Parmesan cheese.
Cover the edges of the crust with strips of tin foil (or use a pie shield) and bake pizza about 20-30 minutes, until cheese is bubbly and browned.
Let cool 5 to 10 minutes before serving.
From: http://lowcarbyum.com/deep-dish-cast-iron-pan-pizza-gluten-free-recipe/
In large bowl, whisk together flour, baking powder and salt.
Add cream, oil and eggs. Mix until blended.
Pour into waffle maker to cook.
From: http://lowcarbyum.com/almond-flour-waffles-gluten-free/
Completely melt peanut butter, coconut oil, baking chocolate, and cocoa in chocolate melter or double boiler.
Remove from heat and stir in stevia.
Pour into silicone molds.
Freeze until hardened.
Remove from molds. Store in airtight container in the freezer.
From: http://lowcarbyum.com/chocolate-peanut-butter-fat-bomb-recipe/
Bars:
Line an 11×7 baking dish with waxed paper.
In medium bowl, mix the butter, whey protein powder, erythritol, stevia and peanut butter together. Spread mixture in the bottom of prepared pan.
In Pyrex or metal bowl over pot of simmering water, melt chocolate chips with the peanut butter, stirring until smooth. Pour melted chocolate over peanut butter mixture and spread evenly to cover top.
Refrigerate for at least an hour before cutting into squares. Keep in the refrigerator for snacking.
From: http://lowcarbyum.com/low-carb-peanut-butter-cup-squares/
Sprinkle the cube steaks with salt and pepper on both sides.
In a shallow bowl, combine the heavy cream and eggs. Whisk with a fork.
Combine the crushed pork rinds, Parmesan cheese, onion powder, garlic powder, paprika and cayenne. Spread into a thin layer on a large plate.
In a large skillet, preferably cast iron, over medium-high heat, heat 1/4 inch of oil.
Dip cube steak into the egg wash and then dredge in pork rind breading, coating thoroughly on both sides.
Place into hot oil and fry until crispy and golden brown, about 3 minutes per side.
Heat butter in a large skillet over medium heat. Once butter is melted, add sausage (crumbled if ground, slice if using sausage links). Cook until sausage is browned. Remove using a slotted spoon and set aside.
Add onion (if using) and garlic to drippings in pan. Reduce heat to medium low and cook until onion is translucent, stirring frequently.
Add cream, parsley and salt. Increase heat to medium and bring to a boil. Reduce heat and simmer. Once gravy begins to thicken, add sausage back into pan.
Pour over chicken fried steak.
From: http://alldayidreamaboutfood.com/2015/07/low-carb-grain-free-chicken-fried-steak.html
Preheat oven to 400° degrees.
Melt shredded cheese in toaster oven or microwave until soft and malleable.
Add almond flour, coconut flour and egg to your melted cheese and combine. Make sure all ingredients are well combined (heat for 10 seconds again if necessary).
Place the dough between 2 sheets of parchment paper and roll into your desired shape.
Bake at 400° for 12-15 minutes (until slightly golden).
Pizza Toppings
Evenly spread the sauce over the crust. Get it as close to the edges as you like!
Lay out the sliced mozzarella over the sauce. Add little globs of ricotta all around (so you get some in every slice).
Place all your other favorite toppings and bake the pizza in the oven for about 10 minutes at 400° until the mozzarella is fully melted (you can also let it bake until cheese is lightly golden).
From: http://www.tasteaholics.com/recipes/low-carb-keto/keto-low-carb-pizza/
Combine coconut oil, cocoa powder and erythritol and stir until there are no clumps. Add a pinch of salt to help bring out sweetness.
If your coconut butter is not soft enough to spoon and pour, place the jar in a hot water bath. Fill up a bowl with hot water and let the coconut butter jar sit in it for a few minutes. You’ll see the butter starting to become very soft along the edges of the jar.
Pour roughly half your chocolate mixture evenly into 4 silicone cupcake molds sitting on a plate. Tilt each cupcake mold around so that the chocolate mixture coats the edges a little. This will help hide the white layer of coconut butter. (This method works very well with paper liners, but as silicone ones are very nonstick, you’ll still see some coconut butter peeking out from the sides.) Place in freezer for about 5 minutes.
When the bottom layer has hardened, spoon a teaspoon of coconut butter onto each mold. Tap the plate of cupcake molds on your counter a few times so the coconut butter spreads out evenly and covered the whole chocolate layer. Place again in the freezer for a few minutes.
Lastly, take the remaining chocolate mixture and cover the hardened coconut butter. Freeze one last time for about 5 more minutes. Enjoy!
From: http://www.tasteaholics.com/recipes/low-carb-keto/coconut-butter-cup-fat-bombs/
Preheat oven to 350°F.
Crush up pork rinds and Parmesan cheese in a food processor or Magic Bullet. Pour out your “breading” into a shallow dish for later. Don’t blend for too long, the mixture will become wet, you want it coarsely crumbed/ground.
Lay some cling wrap over the chicken breasts (to avoid splatter) and pound them until they are an even 1/2 inch. This is to ensure the chicken is cooked evenly, without the edges being too dry and the middles being under-cooked.
Beat an egg in a bowl and set it next to the “breading”. Submerge one chicken breast at a time into the egg wash. Then press it firmly onto the breading dish, covering all sides well.
Place the chicken breasts onto an oiled baking sheet and season the tops with salt, pepper, oregano and garlic powder.
Bake in the oven for about 25 minutes. You should see a golden brown crust forming.
Take the chicken breasts out of the oven and pour marinara sauce over each one. Top with a sprinkling of mozzarella cheese and place back in the oven for 15 more minutes so that the chicken finishes cooking and the cheese melts nicely.
From: http://www.tasteaholics.com/recipes/lunch-recipes/low-carb-chicken-parmesan/
Preheat oven to 300°F.
Begin by separating the eggs from the egg yolks. Set both in different mixing bowls.
With an electric hand mixer, start beating the egg whites until super bubbly.
Add in cream of tartar and beat until stiff peaks form.
In the egg yolk bowl, add in 3 oz. of cream cheese which has been cubed for easier beating and some salt.
Beat until the egg yolks are pale yellow and doubled in size.
Now fold the egg whites into the cream cheese mixture. Don’t use the electric hand mixer here, just gently fold together.
Onto a cookie sheet lined with parchment paper, spray some oil to grease and dollop your oopsie roll batter on. You can make them as big as you like, we decided on English muffin sized dollops.
Bake for about 30-40 minutes. The tops of the oopsie rolls should be golden and firm. Let them cool on a wire rack and enjoy however you like!
From: http://www.tasteaholics.com/recipes/low-carb-keto/basic-oopsie-rolls/
Start by mixing your peanut butter, melted butter and powdered erythritol together.
If your peanut butter batter is too runny and doesn’t stick, put in the fridge to set for about 30 minutes.
Using a small cookie scoop, or your hands, roll out about 2 tablespoons of your batter in your hands to form small balls. Lay them out on a parchment paper lined baking sheet and chill in the fridge for an additional 30 minutes. You want them to be very cold for the next step.
Melt 6 oz. of sugar-free chocolate in a small, deep bowl for 10-20 seconds a time in the microwave, stirring in between.
Give your chocolate a good stir, it should be runny enough to fall off a spoon in ribbons but not too runny that it doesn’t coat your peanut butter truffles.
Place one truffle at a time into the bowl and using a spoon, rotate it onto all its sides, coating it evenly in chocolate. Use a fork to lift it up and allow the excess chocolate to fall off.
Place the truffles back on the parchment paper lined baking sheet and let them chill for about an hour. Enjoy!
From: http://blog.ketokrate.com/no-bake-chocolate-peanut-butter-truffles/
Coconut Cream:
Topping:
From: http://alldayidreamaboutfood.com/2015/06/low-carb-coconut-cream-poke-cake.html
Preheat oven to 350F and line a large rimmed baking sheet with tinfoil.
In a large bowl, combine ground beef, chia seeds, taco seasoning, chili powder, salt, pepper, eggs, 4 ounces of the cheese, and water. Mix with your hands to combine well.
Shape mixture into a long, low loaf. Sprinkle top with remaining 2 ounces grated cheese. Bake 50 to 60 minutes, or until a thermometer inserted in the center reads 135F for medium.
Remove and cut into slices. Top with your favorite taco toppings such as sour cream, chopped tomatoes, and avocado.
Frosting:
From: http://alldayidreamaboutfood.com/2016/02/low-carb-peanut-butter-texas-sheet-cake.html
Preheat oven to 300 degrees F. Line cookie sheets with parchment paper. In a large bowl, add water along with cinnamon, nutmeg, vanilla and Stevia. Whisk until dry ingredients are dissolved. Add coconut flakes and stir well until flakes are evenly coated. Be sure flakes are not sticking together. Taste for sweetness. Add more sweetener if desired.
Divide flakes between cookie sheets and spread out evenly. Bake for 15 minutes. Carefully remove from oven and carefully stir. Return to oven for another 5-10 minutes or until the flakes are slightly golden brown but NOT BURNED!
From: http://satisfyingeats.com/breakfast/frosted-corn-flakes-cereal/
Adjusted from https://asweetlife.org/low-carb-sour-cream-marble-loaf/
3/4 cup butter
1 cup sugar
4 eggs
1/2 cup milk
1 tsp vanilla
1 1/2 cups almond meal/flour
1/2 cup coconut flour
1/4 tsp salt
2 tsp baking powder
…
Cream together butter and sugar until smooth. Add in eggs, one at a time, and beat until fully blended in. Add milk and vanilla, and mix until combined. In a separate bowl, combine flours, salt and baking powder. Beat the dry ingredients into the wet ingredients and beat until creamy. Spread into a greased 9×13 cake pan and bake at 350 degrees for 30 minutes. Serve with fresh fruit and whipped cream.
2 Tablespoons Zaatar
1 tsp dijon mustard
1/3 cup Lemon Juice
2/3 cup Oil
—
Combine zaatar, mustard and lemon juice in a food processor. With food processor running, slowly pour in oil. Dressing will emulsify. Add salt or pepper to taste and serve with fattouch salad.
Dough:
2 cups lukewarm water
1 package (2 1/4 teaspoons) yeast
2/3 cup oil
1/6 cup brown sugar splenda (1/3 cup brown sugar may be substituted)
1 teaspoon salt
1 egg
3 cups white flour
3 cups whole wheat flour
Filling:
2 lbs ground beef
1 large yellow onion, chopped
2 tsp salt
1 tsp pepper
1/2 tsp garlic powder
3 Tablespoons vegetable oil
16 ounces coleslaw mix (or 1 head cabbage, finely shredded)
—
To make the dough: In bowl of kitchen aid mixer combine warm water and yeast. Let sit for 5 minutes. Add remaining ingredients and mix with a dough hook attachment for 6 minutes (or knead by hand 6 minutes). Will make a soft dough. Remove dough to a greased bowl and cover with plastic wrap and damp tea towel. Let dough rise 1 hour.
To make the filling: Brown ground beef with onion and seasonings. Drain and set aside. Saute coleslaw mix in oil until translucent, water may be added (as needed) to help wilt the slaw. Combine meat and slaw in a large bowl and set aside.
To assemble bierocks: Punch down risen dough and portion out into 3 ounce balls. Roll out flat (about 1/4 inch thick). Place 1/2 cup of filling in the center of the dough and seal edges, pinching dough with your fingers to seal well. Place bierocks, seam side down, on a greased baking sheet. Bake in a 350 degree oven for 20-25 minutes, or until golden brown.
Bierocks may be frozen once cooled. To reheat: Defrost bierocks overnight in the refrigerator and then microwave individually for 1 1/2 minutes.
1 lb boneless center cut pork chops
4 slices bacon (raw)
1/4 of a large yellow onion
1/2 tsp salt
1/4 tsp poultry seasoning (or 1/8 tsp thyme plus 1/8 tsp sage)
1/4 tsp black pepper
—
Cut pork chops, onion and bacon into large chunks. Feed all ingredients (including seasonings) into meat grinder with coarse grinding plate; set aside. Feed ingredients into meat grinder a second time, this time with the fine grinding plate. Shape into 4 patties and grill until cooked through.
1 lb (approx 20 fresh) jalepeno peppers
8 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
6 slices bacon, crisp-cooked and crumbled
1/4 tsp salt
1/4 tsp chili powder
1/2 cup cracker or bread crumbs (ritz)
…….
Slice the jalepenos into halves lengthwise. Remove seeds and veins, rinse. Combine cream cheese, mozzarella, cheddar, bacon, salt and chili powder in a bowl and mix well.
Stuff each jalepeno with approximately 1 tablespoon of the cream cheese mixture, rounding the top. Coat top with cracker crumbs and arrange cheese side up in a single layer on a greased baking sheet. Bake at 350 for 20 minutes for hot poppers, 30 minutes for medium-hot poppers, 40 minutes for mild poppers. Let sit on baking sheet about 5 minutes before serving.
8 KC Strip or Rib Eye Steaks
1/2 cup soy sauce
1 package of meat marinade (Lawry’s)–mixed according to packaged directions
1/2 cup Worcestershire sauce
2 Tbsp frozen OJ concentrate
1 Tbsp Onion flakes
1 Tbsp Liquid Smoke
1 Bottle Teriyaki marinade
Mix all ingredients and marinate in refrigerator overnight. Remove steaks from marinade and grill to desired doneness.
3/4 cup oat fiber
3/4 cup coconut flour
1/4 cup + 2 T protein powder
1/4 cup + 2 T egg white powder
1 T baking powder
1 T glucomannan powder
1/2 cup Fantastic Flour mix
4 oz cheddar
2 T room temp butter
splash of worcestershire sauce
1/8 tsp salt
dash of ground mustard
3-4 T cold water
Process all together, add water until a ball forms.
Refrigerate 20-30 minutes.
Roll out thin on parchment paper.
Bake 375 for 8-10 min. Put them put them back in the warm oven on a wire rack with the door open for 5-15 minutes.
Let them age for a day before eating.
Makes 9 brownies
Preheat oven to 350.
Prepare a 7.5″ by 5″ Pyrex baking dish.
Sift into a medium bowl:
2 T oat fiber
2 T coconut flour
1 T vanilla protein powder
1 T egg white powder
1/2 tsp glucomannan powder
3 T powdered erythritol
2 T dark cocoa powder
1 T sugar free cocoa mix
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
In a small saucepan place:
1 T butter
1 T coconut oil
1/4 cup sugar free Torani French vanilla flavoring
1/4 cup heavy cream
Bring liquid to a boil and immediately remove from heat.
Pour over dry ingredients and mix quickly. Batter will puff up.
Place immediately into your prepared pan, and bake for 10-12 minutes.
(OPTIONAL) While brownies are baking, place powdered erythritol into a small pan for dredging.
6 ounces fresh spinach
1/2 cup pecans, chopped and toasted
1/2 cup dried cranberries
1/3 cup olive oil
1 1/2 Tablespoons sugar
2 Tablespoons balsamic vinegar
1 Tablespoon sour cream
1/2 teaspoon dijon mustard
…..
Combine spinach, pecans, and cranberries in a large bowl. To make dressing, mix together remaining ingredients in a jar and shake well. Pour dressing over salad as desired and toss.
6 cups flour
1 pkg yeast (2 1/4 tsp)
2 1/2 tsp salt
2 cups water
Preheat oven to 550°. Mix and form a large roll. Cut dough into about 10 pieces. Let rest 15-20 min. Work each piece of dough until smooth, flatten with hands and roll into circle. Place on floured board or table and let rest 15 min. Turn over and rest 15 min more. Place 1-4 pieces of dough on oven rack. When dough has puffed up (about 5 min) turn over for an additional 1-2 min to brown other side. Remove and cool on wire racks.
10 eggs, slightly beaten
1/2 c. flour
1 tsp. baking powder
Dash of salt
1/2 c. butter, melted
1 (8 oz.) can green chilies
1 pt. cottage cheese
1 lb. Monterey Jack cheese, grated
Beat first 4 ingredients until smooth with a whisk. Stir in melted butter. Mix in remaining ingredients. Pour into a 9 x 13 inch Pyrex baking dish, lightly greased. Bake at 400 degrees for 15 minutes. Reduce to 350 degrees and bake 35 minutes.
Heat over medium high heat:
3/4 cup corn syrup
4 1/2 cups sugar
1 cup water
Until mixture reaches 242 degrees on a candy thermometer.
Stir in:
2 lbs pecans
2 tsp cinnamon.
Pour mixture onto silpat, spread out, and let dry. Break into pieces.
1cup velveeta — cubed
1/2 cup mayonnaise
1/2 cup milk
10 1/2 ounces cream of mushroom soup, condensed
1/4 teaspoon dry mustard
1can tuna in water — drained
4 to 6 ounces cooked pasta
1/2 cup saltine crackers — crushed
…..
Mix mayonnaise, soup, milk and mustard in 1 1/2 quart casserole dish. Add cheese, tuna and pasta. Bake covered at 350 degrees for 30 minutes. Top with cracker crumbs and bake uncovered for five minutes more.
1 tablespoon olive oil
1 1/2 pounds chicken breast — cut into 1″ cubes
1/4 cup chopped onion
2 cups chicken broth
4 ounces chopped green chiles
2 green onions — sliced
19 ounces white kidney beans — (Canelli)
2 teaspoons garlic powder
1/4 teaspoon ground red pepper
2 teaspoons cumin
1 teaspoon oregano
1 teaspoon cilantro
…..
Fry chicken and onions in oil 4 to 5 minutes. Stir in broth, chilies, and spices. Simmer 15 minutes. Stir in beans, simmer 5 minutes. Top with onions and garnish with jack cheese.
3 pounds large zucchini — scrubbed
1 quart spaghetti sauce or thick tomato sauce
1 cup bread crumbs
2 pounds ricotta cheese
4 eggs — lightly beaten
2 tablespoons parsley — chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil salt and pepper — to taste
1 cup grated Parmesan or Romano cheese
1 pound mozzarella cheese — coarsely grated
….
Scrub zucchini, trim ends and cut (unpeeled) into long, thin slices. Bring about 1″ water to boil in a soup pot and add 1 teaspoon salt; cook zucchini just until limp and translucent, about 5 minutes. Drain on absorbent towels. In a 9″x14″x2″ pan, spoon a thin layer of tomato sauce. Sprinkle with a quarter of the bread crumbs. Arrange layer of zucchini over this, placing slices side-by-side to cover bottom completely. Combine ricotta cheese, eggs, parsley, seasonings, half the Parmesan cheese and half the remaining crumbs. Spoon half of this mixture on top of zucchini. Sprinkle with half the mozzarella cheese. Repeat layers of tomato sauce, zucchini (reserving 6 slices), ricotta mixture. Cover with most of remaining tomato sauce; arrange zucchini on top, drizzle with remaining sauce and mozzarella. Combine remaining crumbs and Parmesan cheese; sprinkle over top. Bake in a 350 degree oven about 1 hour for large pan, 45 minutes for small, or until top is browned. Let stand 20 minutes before cutting (it reheats well).
Lasagna with Meat Sauce:
Prepare as above, but reduce ricotta cheese to 1 pound; use only 2 eggs. Brown 1 chopped onion in skillet with 1 tablespoon oil. Brown 1 pound ground beef in skillet, breaking up with fork. Discard any excess fat. Stir in tomato sauce, adjust seasonings. Assemble layers, bake as above.
3 tablespoons butter
3 tablespoons flour
1 cup milk or other liquid
…..
Melt butter over low heat in a small saucepan. For a delicate flavor, even commercial establishments have found no substitute for butter. Add flour and blend over low heat for 3 to 5 minutes. Stir the milk in slowly. For better consistency, scald the milk before adding the roux; but be sure–to avoid lumping–that the roux is cool when you add it. Cook and stir the sauce with a wire whisk until thickened and smooth. Sauce may be used as a base for cheese sauce for vegetables or for a gravy base. Use anywhere a thick white sauce is called for.
1 box white cake mix
3 egg whites
3/4 cup oil
1 1/2 cups 7-Up or club soda
1 box instant pistachio pudding
1/2 cup coconut
1/2 cup chopped black walnuts Cover Up Frosting:
2 envelopes dream whip
1 box instant pistachio pudding
1/2 cup scalded milk
……
Blend cake mix, egg whites, oil, 7-Up, and pudding. Beat for 3 minutes, then fold in coconut and nuts. Pour into three 9″ layer pans. Bake 25-30 minutes in a 350 degree oven. Cool completely. To make frosting, beat all frosting ingredients with an electric mixer until thick enough to spread. Frost cake.
1 package Country Inn Chicken and Vegetables rice
1/2 pound ground beef
6 ounces tomato paste
1 package taco seasoning mix
1 small onion — chopped
4 10 inch flour tortillas
8 ounces colby jack cheese — grated
…..
Preheat oven to 375 degrees. Spray 2 or 3 quart round oven baking dish with cooking spray. Prepare rice according to package directions, reducing cook time to only 5 minutes. Brown ground beef lightly. Drain excess grease. Add rice, tomato paste, taco seasoning and onion to meat. Mix well. Place one tortilla in bottom of round baking dish. Spoon 1/2 meat and rice mixture into tortilla. Sprinkle with 1/3 of the cheese. Repeat using remaining meat, rice and cheese. Place remaining tortilla on top and sprinkle with remaining 1/3 of cheese. Bake in oven for 30 minutes. Serve warm.
Filling:
1 pound ricotta cheese or dry curd cottage cheese
1 whole egg
1/2 teaspoon salt
1 dash pepper
Dough:
2 whole eggs
1 teaspoon salt
1/2 cup milk
3 tablespoons oil
2 cups flour
1 1/8 teaspoons baking powder
Ham Gravy:
1/2 cup diced ham
3 tablespoons butter
3 tablespoons flour
1 cup milk
1/4 cup sour cream
salt and pepper — to taste
…..
Combine filling ingredients and set aside. Make dough by mixing all ingredients together, adding additional flour as necessary. Makes a medium dough. Roll out dough until thin. Cut into 4-inch circles. Put a scoop or cottage cheese filling in the center of the circle and fold over. Pinch edges shut. Place verenika on a waxed paper lined cookie sheet. Once all verenika are prepared, freeze them on the cookie sheet until frozen solid.
When ready to use place frozen verenika, a few at a time, into boiling water. Boil until they float, approximately 7 minutes. Remove verenika from water and fry in a few tablespoons butter in skillet over medium-high heat until lightly browned on both sides. Serve with ham gravy or syrup.
Ham Gravy:
Melt the butter over low heat in a small saucepan. Add the ham and heat through. Add the flour and blend over low heat for 3 to 5 minutes. Remove the flour and butter mixture from the pan and cool completely. Once the mixture is cool, begin heating the milk in a small saucepan over medium heat. Once the milk is warm, whisk in the cooled flour mixture until smooth. Continue to stir the mixture constantly until thickened. Stir in sour cream and adjust seasoning with salt and pepper before serving.
1 package (3 ounce) Jell-O Gelatin, orange flavor
1 cup boiling water
1 cup cold water
1/4 teaspoon almond extract — (optional)
1 cup fresh, frozen or canned drained, sliced — peaches
2 cups Cool Whip — thawed
….
Dissolve gelatin in boiling water. Add cold water (or use peach syrup and water to make 1 cup) and almond extract. Chill until slightly thickened, about 1 1/2 hours. Measure 1/3 cup; pour into a 9 oz. whipped topping container or 4-cup mold, and chill about 5 minutes. Measure 3/4 cup gelatin; blend into 1 1/2 cups of the whipped topping. Carefully spoon into container and chill about 5 minutes. Add peaches to remaining gelatin; carefully spoon into container. Chill 4 hours or overnight. Dip container just to rim in warm water for 20 to 30 seconds; unmold. Garnish with remaining whipped topping and additional fruit, if desired. Makes 4 cups or 8 servings.
Peanut Butter Filling:
6 ounces softened cream cheese
1/2 cup Reese’s peanut butter
1/4 cup sugar
1 egg
2 tablespoons milk
Brownies:
1 cup butter or margarine
2 cups sugar
2 teaspoons vanilla extract
3 eggs
3/4 cup Hershey’s cocoa
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Hershey’s milk chocolate chips
…..
Heat oven to 325 degrees. Grease a 13x9x2-inch baking pan. Prepare peanut butter filling by combining all filling ingredients in a small bowl and beating with an electric mixer until smooth and creamy. Prepare brownies by placing butter in a large microwave-safe bowl. Microwave on high 2 minutes or until melted. Stir in sugar and vanilla. Add eggs, one at a time; beat well with spoon after each addition. Add cocoa; beat until well blended. Add flour, baking powder and salt; beat well. Stir in chocolate chips. Remove 1 cup batter. Pour remaining batter into prepared pan. Spread peanut butter filling over top. Drop reserved chocolate batter by teaspoonfuls over filling. Using knife, gently swirl through top layers for marbled effect. Bake 35 to 40 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Cut into bars.
2 packages (1/4 ounce each) active dry yeast
3 1/4 cups warm water — divided
1 cup butter or margarine — softened
3/4 cup sugar
2 eggs
2 teaspoons salt
7 1/2 to 8 cups all-purpose flour
additional butter, melted, optional
…..
In a mixing bowl, dissolve yeast in 1/4 cup water. Add butter, sugar, eggs, salt and remaining water; mix well. Add 2 cups flour; beat until smooth. Gradually stir in enough remaining flour to form a soft dough (do not knead). Place in a greased bowl. Cover and refrigerate for up to 3 days. When ready to use, turn out onto a floured board, knead until smooth and elastic, about 6-8 minutes. Shape into rolls as desired. Place in greased muffin cups or on baking sheets. Cover and let rise until nearly doubled, about 1 hour. Bake at 375 for 10-15 minutes or until golden brown. Brush with butter if desired. Immediately remove to wire racks to cool. Yield 3-4 dozen.
1 pound ground beef
1 pound frozen tater treats
1 10 1/2 ounce can cream of mushroom soup
1/2 teaspoon Worcestershire sauce salt and pepper — to taste
1/2 medium onion — diced
…..
Brown and season ground beef and diced onion. Add mushroom soup and Worcestershire sauce. Place in greased one quart casserole. Place tater treats on top of ground beef mixture. Bake 20-25 minutes in 375 degree oven.
3 6 ounce cans tuna in water — drained and flaked
1/4 cup sliced green onions
1/4 cup chopped celery
1 8 ounce can waterchestnuts — sliced
6 ounces sour cream
2 tablespoons salad dressing
1 2 ounce jar chopped pimento
1/2 teaspoon brown mustard
1/8 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon celery seed
1/4 teaspoon dill weed
…..
Combine sour cream, salad dressing, pimento, brown mustard, sugar, salt, celery seed and dill weed. Mix well and fold in drained tuna, green onions, celery and waterchestnuts.
1 pound hamburger — browned and drained
1 can corn — (with juice)
1 can kidney beans — (with juice)
1 can diced tomatoes
1 8 ounce can tomato sauce
1 package taco seasoning mix
…..
Combine all ingredients in medium saucepan. Simmer for 30 minutes and serve.
1 cup chopped, peeled tomatoes
1/2 cup chopped green bell pepper
1/2 cup chopped onion
1/2 teaspoon salt
2 cups torn lettuce leaves
1/2 pound lean ground beef
1 cup cheddar cheese — grated
Fritos
…..
Combine tomatoes, onion, green pepper, and salt. Brown ground beef and drain well. In a large bowl layer lettuce, tomato mixture, fritos, cheese and ground beef. Toss and serve.
1 1/2 pounds round steak — or swiss steak
1/4 cup flour salt and pepper — to taste
1 cup chopped onion
14 1/2 ounces canned tomatoes — chopped
1 cup water
2 tbs. flour
…..
Trim steak. Cover trimmed steak with 1/4 cup flour, salt and pepper. Beat in flour on both sides of steak, tenderizing meat. Render the trimmed steak fat in a skillet over medium high heat. Once fat is rendered, remove solid pieces from pan. Brown chopped onion in rendered fat. Add tenderized steak, browning on both sides. Add tomatoes. Cover and cook over low heat for 1 hour, 1 1/2 hours for thicker steak. (Or steak may be baked in a 350 degree oven, covered, for 1 hour). Once steak is cooked, remove steak to platter. Whisk together 1 cup water and 1/8 cup flour, add to skillet and boil 2-3 minutes. If too thick, add more water. Serve gravy over steak.
1 pound meat (chicken, beef, pork or shrimp)
1 cup broccoli, cauliflower, or asparagus; — blanched
1 cup sliced mushrooms
1 8 ounce can waterchestnuts
1/3 cup cold water
2 teaspoons cornstarch
1 tablespoon dry sherry
2 tablespoons soy sauce
1 clove garlic
4 sliced green onions
1/2 cup bean sprouts
3 tablespoons vegetable oil
……
Prepare the meat by slicing or cubing into bite sized pieces. If using shrimp, shells should be removed and shrimp can be left whole. Heat 1 tablespoon of vegetable oil in an electric wok until very hot. Add garlic and green onions and saute until garlic is fragrant and beginning to brown. Add bean sprouts and water chestnuts. Saute one minute more. Remove mixture from wok and set aside. Add 1 tablespoon oil to the wok. Saute sliced mushrooms until they begin to brown. Add broccoli, cauliflower or asparagus and saute one minute more. Remove mixture from wok and set aside. Add 1 tablespoon oil to the wok. Add the meat and saute until the meat is thoroughly cooked through. While meat is cooking, combine the water, cornstarch, dry sherry and soy sauce. Once meat is cooked, add this cornstarch mixture to wok and stir until the sauce begins to boil. Stir in the bean sprout mixture. Place the mushroom mixture over the top of the stir fry. Cover the wok with a lid and cook for one to two minutes. Stir to combine all ingredients and serve over rice.
4 eggs — lightly beaten
2 cups sugar
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup hot milk
1 teaspoon vanilla
…..
Mix eggs, sugar, flour, baking powder, salt and vanilla. Add milk and blend until smooth. Pour batter into a greased angel food cake pan. Bake at 350 degrees for 1/2 hour.
3 cups sugar
2 cups Tang
1 cup instant lemon flavored tea
1 teaspoon cloves
1 teaspoon cinnamon
1 teaspoon nutmeg
…..
Combine all ingredients in a large Tupperware container. Use 2 teaspoons to 1 cup hot water. Store remaining tea in the Tupperware container, tightly sealed.
15 1/2 ounces kidney beans, canned — drained
15 ounces black beans — canned, drained
15 1/2 ounces garbanzo beans, canned — drained
2 celery ribs — sliced
1 medium red onion — diced
1 to 2 small tomatoes
1 cup frozen corn — thawed
3/4 cup thick and chunky salsa
1/4 cup vegetable oil
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon salt — optional
1/2 teaspoon cumin — or more to taste
…..
In a large bowl, combine beans, celery, onion, tomato and corn. In small bowl combine salsa, oil, lime juice, chili powder, salt and cumin; mix well. Pour over bean mixture and toss to coat. Cover and chill at least 2 hours.
1/2 cup sour cream
1 cup sugar
1 cup sour milk
2 eggs
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 dash nutmeg
6 cups flour
…..
Combine all ingredients to form a soft dough. Roll out dough to about a 1/2″ thickness and cut into doughnut shapes. Fry, a few at a time, in hot oil. Serve warm.
1 pound ground beef
1/2 cup onion — chopped
1/4 cup celery — chopped
8 ounce can tomato sauce
1 tablespoon vinegar
1 tablespoon sugar
1 teaspoon salt
1 1/2 tablespoons Worcestershire sauce
1/4 cup catsup
…..
Brown ground beef. Add celery and onion and cook until tender. Drain well. Add all other ingredients and simmer, covered, 20 minutes.
40 saltine crackers
1 cup melted butter
1 cup brown sugar
1 cup chopped pecans
1 cup semisweet chocolate chips
…..
Line a 9×13 pan with aluminum foil. Place crackers in a single layer over the foil. Combine melted butter and brown sugar and mix well. Pour evenly over the saltines. Bake in a 350 oven for 5 minutes. Remove pan from oven, and sprinkle pecans and chocolate chips evenly over the saltines. Return pan to oven and cook just until the chocolate chips begin to melt. Remove pan from oven. Cool cookies completely.
6 cups rice krispies
1/4 cup margarine
10 1/2 ounces marshmallows
…..
Melt margarine with marshmallows in a large saucepan over low heat. Stir until completely melted. Remove from heat. Add rice krispies; stir until well coated. Press mixture into greased 13x9x2 inch pan. Cool; cut into squares. Yield: 24 squares, 2×2 inches. Microwave directions: Microwave margarine in large mixing bowl on high for 45 seconds or until melted. Add marshmallows; stir to combine. Microwave 1 1/2 minutes or until smooth, stirring after 45 seconds. Immediately add rice krispies cereal; stir until well coated. Press mixture into greased 13x9x2 inch pan. Cool; cut into squares.
2 cups warm water
1/3 cup shortening
1 teaspoon salt
2 packages yeast
1/2 cup sugar
2 eggs — beaten
6 1/2 to 7 cups flour
…..
Mix ingredients, form into ball. Put in refrigerator with a wet cloth on top (this can be done the day before baking). When ready to use, roll out on floured board. Use as dinner rolls or cinnamon rolls. Put in pan, let rise for 1 hour. Bake at 325 degrees for 25 minutes.
2 sticks butter
2 cups flour
2 cups sugar
1 1/3 tbs. baking powder
2 teaspoons vanilla
2 cups milk
2 cans pie filling
cinnamon and sugar
…..
Put butter in a 9×13 pan and melt in a 350 degree oven. Mix the flour, sugar, baking powder, vanilla and milk in a large bowl. Pour this batter over the melted butter, do not mix. Pour pie filling over the batter, do not mix. Sprinkle with cinnamon and sugar. Bake at 350 degrees for 35-45 minutes.
375 F 8 minutes 6-8 dozen cookies
1 c oat flour (see below)
1 1/2 c flour
2 1/2 t BP
1/4 t salt
1/3 c finely ground almonds
1 t cinnamon
1/4 t allspice
1/3 c butter
1 c sugar
1 t vanilla
3 large eggs
……
Cream butter, sugar and vanilla; beat in 2 whole eggs and 1 yolk; save remaining white. Stir in dry ingredients adn almonds. Chill 3 hours or until firm enough to roll thin. Roll 1/4 of dough to 1/16″ thinckness [keep rest of dough refridgerated]. Cut with 2″ star cookie cutter. Place 2″ apart on greased cookie sheet. Beat reserved egg white until frothy, brush over tops of unbaked cookies. Bake 8 minutes. Remove to wire rack and cool completely. Store in airtight container.
**To make oat flour: grind 1 1/4 cups of oats in blender until fine as flour, about 1 minute.
The flavor and texture of these cookies are reminscent of the German holiday cookie called Zimtsterne [cinnamon stars] even though they are made with only egg whites, sugar almonds and cinnamon.
Recipe from Eagle Beacon Recipes 1/26/83. The first time we made these was on a snow day and the kids were needing something to do. After making them, we took some to each of the neighbors. They became a tradition at Christmas.
1/2 c granulated sugar
1/2 c brown sugar
1/2 c peanut butter
1/4 c softened butter
1/4 c shortening
1 egg
Mix all above ingredients. Stir in 1 1/2 c flour 3/4 t BP and 3/4 t soda. Shape into 1″ balls, roll in sugar. Place about 2″ apart on ungreased baking sheet. Bake at 375 for 8-10 minutes. Immediately press candy kiss firmly in center of each cookie. Makes about 3 dozen cookies depending on size of ball.
I found it best to have the kisses unwrapped BEFORE the cookies are done or the cookies cool off too fast.
In blender put:
4 eggs
2 c milk
1 t vanilla
1/2 c flour
1/2 c sugar
2 T butter
1 c coconut
…..
Blend on high speed for 10 seconds. Pour into greased and floured 10″ pie pan. Bake for 1 hour @ 350. Forms it’s own crust.
15 ounces pumpkin
12 ounces evaporated milk
2 eggs — slightly beaten
3/4 cup sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 unbaked pie shell — 9 inch
…..
Preheat oven to 450. Thoroughly blend all ingredients and pour into an unbaked pie shell. Bake 20 minutes. Reduce temperature to 350. Bake 40 minutes longer, or until knife inserted comes out clean. Cool completely on rack.
6 potatoes, boiled and cubed
2 hard boiled eggs
1 onion — chopped
1 cup sour cream
1/8 teaspoon dry mustard
1 teaspoon vinegar or pickle juice
1 tablespoon mayonnaise
1 teaspoon mustard
1/4 teaspoon celery seed
chopped sweet pickles — to taste
…..
Combine all ingredients in large bowl. Adjust seasoning. Refrigerate until served. If possible, use red potatoes in this salad.
4 medium button mushrooms — finely chopped
1/2 pound lean ground pork
1/2 pound lean ground beef
1/3 cup finely chopped canned bamboo shoots
1/4 cup finely chopped green onions — (with tops)
1 tablespoon dry white wine
1 tablespoon water
1 teaspoon cornstarch
1 teaspoon salt
1 teaspoon vegetable oil
dash white pepper
2 cups all-purpose flour
1 cup boiling water
1/2 cup vegetable oil
2 cups water
2 tablespoons soy sauce
1 teaspoon vegetable oil
…..
Mix mushrooms, pork, beef, bamboo shoots, green onions, wine, 1 tablespoon water, the cornstarch, salt, 1 teaspoon oil and the white pepper. Set aside. Mix flour and 1 cup boiling water until a soft dough forms. Knead dough on lightly floured surface about 5 minutes or until smooth. Divide dough into halves. Shape each half into roll 12 inches long; cut each roll into 1/2 inch slices. Roll 1 slice of dough into a 3 inch circle. Place 1 tablespoon pork mixture on center of circle. Fold circle in half, pressing edges together and sealing. Water may be brushed on one edge of the circle before sealing for better bonding. Repeat with remaining slices of dough. Heat wok until very hot. Add 2 tablespoons of the vegetable oil; tilt wok to coat side. Place dumplings in single layer in wok; fry 2 minutes or until bottoms are golden brown. Add 1/2 cup of the water. Cover and cook 6 to 7 minutes or until water is absorbed. Repeat with remaining dumplings. (Add vegetable oil as necessary.) Mix soy sauce and 1 teaspoon vegetable oil, float green onion slices on top if desired. Serve sauce with dumplings. Makes 48 dumplings.
4 pork chops
1 onion — sliced
4 medium potatoes — sliced
1 can cream of mushroom soup, condensed
1 can milk
…..
Fry pork chops in a non-stick skillet until browned. Place browned pork chops in a 13x9x2 inch baking dish. Cover with sliced onions and potatoes. Combine cream of mushroom soup with one soup can milk. Spoon over pork chops. Cover and bake at 350 degrees 1 1/2 hours.
1 20 ounce can crushed pineapple in heavy syrup
1 cup sugar
1 cup water
1 cup vinegar
1 tablespoon dark soy sauce
2 tablespoons cornstarch
2 tablespoons cold water
1 cup plum jam
…..
Heat pineapple (with syrup), sugar, 1 cup water, the vinegar and soy sauce to boiling. Mix cornstarch and 2 tablespoons water; stir into pineapple mixture. Heat to boiling, stirring constantly. Cool to room temperature; stir in plum jam. Cover and refrigerate. Serve with appetizers. Makes 5 2/3 cups.
1 can tomato puree — (10 3/4 ounce)
1/4 teaspoon oregano
1/4 teaspoon black pepper
1/8 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon basil
1/8 teaspoon garlic powder
2 teaspoons Parmesan cheese
…..
Blend all ingredients well in a small mixing bowl. Makes enough for two 12″ pizzas, or one 16″ pizza.
3 3/4 cups flour (1 used 3 cups and it was fine)
1 tablespoon quick rise yeast (2 1/4 ounce packets)
1/2 teaspoon sugar
1 tablespoon vegetable oil
1 teaspoon salt
1 cup lukewarm water
…..
Combine flour, yeast, salt and sugar in mixing bowl and stir. Add oil and water. Mix. Knead by hand for 3 minutes; shape; put in bowl; cover and let rise until double in volume. Punch down; divide into two equal pieces and shape into round balls. Let dough rest 4 minutes. Roll out 12″ in diameter. Place on pizza pan sprayed with cooking spray. Let rest 10-15 minutes and top with pizza toppings. Put into cold oven, then turn the oven to 500 degrees. Bake 17-20 minutes.
2 tablespoons butter
1 cup brown sugar
1 20 ounce can pineapple, drained, juice reserved
1 cup sugar
3 egg whites
3 egg yolks
9 tablespoons pineapple juice
1 cup plus 2 tablespoons flour
1 teaspoon baking powder
…..
Melt butter in a 9×9 square baking pan in a 350 degree oven. Add 1 cup brown sugar to the melted butter and mix well. Drain pineapple and reserve juice. Arrange drained pineapple over the brown sugar and butter mixture. Set aside. Mix sugar, egg yolks, pineapple juice, flour, and baking powder. Beat egg whites until stiff. Fold beaten egg whites into batter. Pour batter over pineapple. Bake for 1/2 hour in a 350 degree oven. Turn upside down and serve.
1 1/2 pounds sirloin steak — 1/2 inch thick
1/2 teaspoon salt
2 medium onions, chopped — (about 1 cup)
1 cup beef broth (one bouillon cube plus 3 T. soy sauce in — 1 c. boiling water)
1 clove garlic — minced
2 green peppers — cut into 1″ pieces
2 tablespoons cornstarch
1/4 cup cold water
2 tomatoes, peeled and cut into eights
…..
Trim fat and bone from meat; cut meat into thin slices about 1 1/2 inches long. Grease large skillet lightly with fat from meat. Brown meat thoroughly on one side; turn and season with 1/4 teaspoon salt. Brown other side of meat; turn and season with remaining 1/4 teaspoon slat. Push meat to one section. Add onion; cook and stir until tender. Stir in broth, soy sauce and garlic. Cover; simmer 10 minutes or until meat is tender. Add green peppers. Cover; simmer 5 minutes. Blend cornstarch and water; stir gradually into meat mixture. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add tomatoes, heat through. Serve over 3 to 4 cups hot cooked rice.
3 ounces cream cheese
1 cup sifted powdered sugar
1/3 cup plus 2 tablespoons creamy peanut butter
1/2 cup milk
10 ounces whipped topping
1 baked 9 inch pie shell
…..
Beat cream cheese, sugar and peanut butter with an electric mixer until smooth. Slowly blend in milk. Fold in whipped topping and spoon mixture into a baked 9″ pie shell. Freeze.
1 envelope Lipton Recipe Secrets Onion Soup Mix
1/4 cup olive or vegetable oil
1/2 teaspoon garlic powder
4 boneless chicken breast halves
1 pound all-purpose potatoes — cut in small chunks
2 carrots — sliced
…..
Preheat oven to 450 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until chicken and vegetables are evenly coated. In 13×9 pan arrange chicken, breast side up, and vegetables; discard bag. Bake, uncovered, basting halfway through, 45 minutes or until chicken is no longer pink and vegetables are done.
1 6 ounce can frozen orange juice
2 cans of water for orange juice
1 cup sugar
1/2 cup water
1 8 ounce can crushed pineapple
…..
Mix frozen orange juice and water in a pitcher. Stir until the frozen orange juice melts. Heat sugar and 1/2 cup water in a saucepan. Bring to a boil. Pour orange juice into a loaf pan and add the pineapple. Add the sugar water and stir. Place loaf pan in the freezer and stir every half hour until frozen. Break slush up with a fork before serving.
2 tablespoons olive oil
1 cup finely chopped onion
1 cup finely chopped fresh parsley
1 cup finely chopped green onions
1 cup finely chopped bell pepper
1 teaspoon dried mint flakes — crushed
2 cups chopped fresh tomatoes
1 cup tomato sauce
2 tablespoons minced garlic
2 tablespoons soy sauce
1 cup dry white wine
1 pound smoked sausage — sliced 1/4″ thick
2 1/2 qt. okra — sliced 1/4″ thick
salt — to taste
Louisiana hot sauce — to taste
……
In a large high-walled skillet, heat the olive oil over medium heat and saute the onions, parsley, green onions, bell peppers, and mint until the onions are clear. Stir in the tomatoes, tomato sauce, garlic, soy sauce, wine, and sausage. Cover and cook over medium heat until it comes to a boil, stirring occasionally. Stir in the okra, salt, and hot sauce. Reduce the heat to low, and simmer, covered, stirring occasionally, until the okra is tender, about 45 minutes.
1 1/2 cups flour
1 cup quick-cooking oats
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup shortening
1 cup water
2 eggs
2 tablespoons dark molasses Topping:
1/4 cup melted butter
2/3 cup brown sugar
1/2 cup flaked coconut
1/2 cup chopped pecans
3 tablespoons light cream
…..
Preheat oven to 350 degrees. Grease and flour a 9×13 baking pan. Blend all cake ingredients together in a large bowl with an electric mixer on low speed for 1/2 minute, scraping bowl constantly. Continue to beat ingredients with the mixer for 3 minutes on high speed, scraping bowl occasionally. Pour batter into prepared pan. Bake 35 to 40 minutes until a toothpick inserted in the center of the cake comes out clean. Cool cake slightly. Combine topping ingredients in a small bowl and mix well. Pour topping over cake and place cake under the broiler for 2-3 minutes until the topping is golden brown.
1 can garbanzo beans — drained (reserve juice)
1 clove garlic — minced
2 tablespoons lemon juice
1 tablespoon Tahini — (sesame paste)
1/4 cup olive oil
paprika, optional
…..
Place all ingredients except paprika in a food processor or blender. Process until very smooth, adding garbanzo bean juice as needed to thin it to desired consistency. Be sure to process dip until no longer grainy in texture. Spoon into serving dish and sprinkle with paprika. Serve with pita bread or tortilla wedges.
1 pound top round steak
1 1/2 cups diced raw potatoes
1 1/2 cups sliced carrots
1 1/2 cups diced rutabaga or turnip
1 1/2 cups chopped onion
2 teaspoons salt
1/4 teaspoon black pepper
1/4 cup boiling water
1/4 cup melted butter
Pasty Pastry:
3 cups flour
1 1/2 teaspoons salt
3/4 teaspoon baking powder
1 1/2 cups shortening
3/4 cup ice water
…..
Prepare the pastry pastry by mixing flour, salt and baking powder in a medium bowl. Cut in the shortening with a pastry cutter until the mixture resembles coarse crumbs. Toss with a fork and add the ice water a little at a time. Gather the pastry into a ball and wrap in waxed paper. Refrigerate this dough while you prepare the filling. To prepare the filling cut the meat into 1/2 inch squares. In a large bowl toss the meat with potato, carrot, rutabaga or turnip, onion, salt and pepper. Divide pastry into four portions. Roll out each portion into 12 inch circles on a piece of pastry cloth. Place 1/4 of the beef mixture in center of pastry. Fold pastry over to make 1/2 circle turnover. Moisten and seal edges. Place on cookie sheet. Repeat for remaining three pasties. Cut small hole in top of each pasty. Bake at 375 degrees for 30 minutes. Mix butter and boiling water and pour into holes in pasties. Continue to bake pasties an additional 40 minutes until golden.
1 15 ounce can VanKamp’s pork and beans
1 1/2 tsp. mustard
3/4 cup chopped onion
1/4 cup brown sugar
….
Combine all ingredients in 1 1/2 quart casserole dish, cover and bake at 350 degrees for 45 minutes.
1 cup raw Spanish peanuts
1 cup white sugar
1/2 cup white corn syrup
1/8 teaspoon salt
1 teaspoon butter or margarine
1 teaspoon vanilla
1 teaspoon baking soda
…..
Stir together peanuts, sugar, syrup and salt in 1 1/2 quart microwave proof casserole dish. Place in microwave and cook 7 to 8 minutes, interrupting cooking to stir well after 5 minutes. At end of total cooking time, add butter and vanilla to syrup, blending well. Return to oven and cook 1 to 2 minutes more. Peanuts will be lightly browned and syrup very hot. Remove from microwave and add baking soda and gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool, then break into small pieces and store in an air-tight container. Makes 1 pound.
2 tablespoons vegetable oil
1 green onion salt and pepper — to taste
1 splash soy sauce
1 cup cooked cold rice
1 egg — lightly beaten
…..
In skillet, on medium-high heat, heat oil until hot. Gently stir in onion, salt, pepper, soy sauce and rice. Stir and fry until rice is light brown. Add egg. Stir fry until egg is cooked.
6 ounces elbow macaroni — cooked
1 large onion, chopped — (about 1 1/2 cups)
2 large cloves garlic — minced
1 1/2 teaspoons chili powder
1 1/4 teaspoons ground cumin
12 ounces lean ground beef
1 28 ounce can whole tomatoes — pureed
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon red pepper
4 ounces shredded cheddar cheese
…..
Brown ground beef with onion and garlic. Drain well. Add spices and tomatoes. Stir and simmer 15-20 minutes. Stir in macaroni and cheese and serve.
1 1/2 cups elbow macaroni
3 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1 dash pepper
1/2 cup minced onion
2 cups cubed processed cheese
…..
Cook macaroni and drain. Melt butter, blend in flour and add milk. Stir until thick over medium to medium-high heat. Add salt, pepper, onion and cheese. Stir until cheese is melted. Bake in casserole at 350 degrees for about 45 minutes, or until bubbly and browned.
1/2 cup butter
1/2 clove garlic — crushed
2 teaspoons flour
1/3 cup water
3 tablespoons lemon juice
1 1/2 teaspoons sugar
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon poultry seasoning
1/8 teaspoon Tabasco sauce
…..
Heat butter and garlic in saucepan until butter is melted. Blend in flour and cook over low heat until mixture is bubbly. Remove saucepan from heat and add remaining ingredients. Return to heat and heat to boiling, stirring constantly. Use to baste chicken or fish.
3 1/2 tablespoons cornstarch
3/4 cup sugar
1 pinch salt
1 1/2 cups boiling water
2 egg yolks — slightly beaten
2 teaspoons grated lemon rind
1 tablespoon margarine
3 tablespoons lemon juice
1 baked pie shell
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
3/8 c. sugar
1/4 teaspoon vanilla
….
Mix cornstarch, sugar and salt in the top of a double boiler. Add boiling water to sugar mixture gradually while stirring. Cook over boiling water until thick, stirring as needed. Once thickened, cook 5 minutes longer, then whisk a little of the hot mixture into the egg yolks. Add egg yolks, margarine, lemon juice and rind to boiled sugar mixture and cook over boiling water until egg yolk is thickened. Pour mixture into baked pie shell. Beat egg whites, 1/8 teaspoon salt and cream of tartar. When soft peaks form, add 6 tablespoons sugar gradually. When peaks are stiff, fold in vanilla. Cover lemon mixture with meringue and brown meringue in a 450 degree oven.
Sauce:
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cups whole milk
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Pinch ground nutmeg
Lasagna:
1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
3 ounces deli ham, chopped
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)
….
To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, ham, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.