tag:blogger.com,1999:blog-18951574708059089362024-03-13T06:47:32.297-06:00Manila 5th Wooden SpoonBecca Hatchhttp://www.blogger.com/profile/02041536603540598731noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1895157470805908936.post-52975652170896251752009-06-11T09:19:00.004-06:002009-06-11T09:26:36.847-06:00Master Mixes<div align="left"><strong>Family Favorite Taco Casserole<br /></strong>1 pound ground beef or canned ground beef<br />1 medium onion, chopped, or dehydrated onion<br />2- 8 oz cans tomato sauce<br />2 T taco seasoning master mix<br />10 medium flour tortillas<br />1 can cream of chicken soup, or equivalent of cream of chicken soup mix<br />3/4 cup milk<br />2 cups grated cheese</div><div align="left"><br />Preheat oven to 350. In large frying pan, brown beef and onion together. Drain any excess liquid. </div><div align="left"><br /></div><div align="left">Stir in tomato sauce and taco seasoning into meat mixture. Line bottom and sides of greased 9 x 13 pan with tortillas. Spread beef mixture over tortilla crust. Place remaining tortillas over top, cutting to fit if necessary and covering to fit completely. Mix together soup and milk and pour over top. Sprinkle cheese over top. Cover with foil and bake 15 minutes. Uncover and bake an additional 5 minutes, until cheese is completely melted. </div><div align="left"><br /><strong>Taco Seasoning<br /></strong>Seasoning for 1 batch of taco meat:<br />2 tsp minced onion<br />1 tsp salt<br />1 tsp chili powder<br />½ tsp crushed dried red pepper<br />½ tsp garlic powder<br />½ cumin<br />1/4 tsp dried oregano<br />½ tsp cornstarch (optional, used to thicken)</div><div align="left"><br />Recipe for 1 batch; Add seasoning to ½ cup cold water (if using cornstarch, or add directly to 1 ½ to 2 pounds cooked ground beef, beans or combination. </div><div align="left"><br /><strong>Cream of Chicken Soup/Mix<br /></strong>2 cups powdered milk<br />½ cup instant chicken bouillon<br />2 tsp Italian seasoning<br />3/4 cup cornstarch<br />2 T dried onion flakes</div><div align="left"><br />Makes equal to 9 cans of soup. Combine 1/3 cup mix to 1 1/4 cup cold water. Use as you would canned soup. </div><div align="left"><br /><strong>Quick Mix<br /></strong>9 cups all purpose flour<br />1 T baking powder<br />1 T salt<br />2 tsp cream of tartar<br />1 tsp baking soda<br />1 ½ cups instant nonfat dry milk<br />2 1/4 cups vegetable shortening</div><div align="left"><br />In a large bowl, sift together all dry ingredients. Blend well.<br />With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. </div><div align="left"><br />Store in airtight container in cool, dry place. Use within 10-12 weeks. Makes about 13 cups. </div><div align="left"><br /></div><div align="left"><strong>Cheese and Garlic Biscuits<br /></strong>2 cups quick mix</div><div align="left">2/3 cup milk</div><div align="left">1/2 cup cheddar cheese -- shredded</div><div align="left">1/4 cup margarine or butter -- melted</div><div align="left">1/4 teaspoon garlic powder</div><div align="left"><br />Preheat oven to 450. Mix quick mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8-10 min. or until golden brown. Mix margarine and garlic powder; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10-12 biscuits. </div><div align="left"><br /><strong>Five Minute Refried Bean Dip Mix<br /></strong>In Ziplock Bag:<br />3 c pinto or black bean flour<br />1 tsp cumin<br />1 T chili powder<br />1 T salt<br />1/4 tsp garlic powder<br />2 tsp instant minced onions<br />To Use:<br />3/4 c refried bean dip mixture<br />2 ½ cups water, boiling</div><div align="left"><br />Cook, while stirring, over medium heat for about 1 minute, until mixture thickens. Reduce heat to low. Cover pan and cook 4 minutes. Add salsa to taste. Mixture thickens as it cools and will stay thick even after reheating. </div><div align="left"><br /></div><div align="left">Note: you could also add cream cheese with or without salsa for a different flavored dip. </div><div align="left"><br /><strong>Crispy Crunchy Salad<br /></strong>2 large tomatoes<br />1 C alfalfa sprouts<br />1 C wheat sprouts<br />1 C mung bean sprouts<br />1 C sunflower seed sprouts<br /></div><div align="left">3 tsp oil (olive or sesame)<br />2 tsp lemon juice or vinegar<br />s/p to taste</div><div align="left"><br />Combine all veggies. Make dressing; pour over all. Toss. </div><div align="left"><br /></div><div align="left"><strong>Versatile Cookie Mix</strong><br />4 cups all-purpose flour<br />1 1/4 c sugar<br />1 1/4 c brown sugar<br />3 tsp baking powder<br />1 ½ tsp salt<br />1 c shortening</div><div align="left"><br />Mix flour, sugar, baking powder and salt. Cut in shortening until mix resembles fine crumbs. Place desired amounts into containers-seal tightly. Label and refrigerate up to 10 weeks. </div><div align="left"><br /><strong>To make Peanut Butter Cookies<br /></strong>2 Cups Verasatile Cookie Mix<br />½ cup peanut butter<br />1 egg<br />1 tsp vanilla</div><div align="left"><br />Heat oven to 375 degrees. Mix all ingredients. Shape and criss cross. Place 2" apart on baking sheet. Bake 10-12 minutes. Yield 2 dozen.</div><div align="left"><br /><strong>Chicken Herb Rice Seasoning<br /></strong>½ cup instant chicken flavor bouillon powder<br />½ cup dried parsley<br />1 T dried minced onion<br />1 T dried leaf basil<br />1 T dried leaf thyme<br />1 tsp garlic powder</div><div align="left"><br />Add one tablespoon of any of the above seasoning to one cup rice, before cooking.</div><div align="left"><br />Instructions: In a medium saucepan, melt butter/margarine/oil. Add rice. Stirring constantly, saute until translucent but not browned, about 2 minutes. Stir in salt, water and 2 tablespoons rice seasoning mix of your choice. Bring to a boil over medium-high heat. Cover and reduce heat to just a simmer. Simmer until rice is tender, about 20-40 minutes, depending on if you are using white or brown. Fluff with fork. </div><div align="left"><br /><strong>Onion Soup Mix</strong><br />3/c c instant minced onion<br />1/3 c instant beef bouillon<br />4 tsp onion powder<br />1/4 tsp celery salt<br />1/4 tsp sugar<br />1/8 tsp white pepper</div><div align="left"><br />Mix all ingredients together well and store up to 6 months in a cool, dry place. Stir before each use. </div><div align="left"><br />Five tablespoons of the mix equals 1.25-oz package dry soup mix. </div>Sarah Eagarhttp://www.blogger.com/profile/09209814388853651764noreply@blogger.com0tag:blogger.com,1999:blog-1895157470805908936.post-44504570238814931792009-05-14T13:28:00.014-06:002009-05-22T08:39:34.832-06:00Food Storage Potluck Class<div align="center"><strong><span style="font-size:180%;">Potluck Recipes</span><br /></div></strong><br /><div align="left"><strong></strong></div><br /><div align="left"><strong>Granola Cereal</strong></div><br /><div align="left">Sarah Eager<br />1 cup butter<br />1 cup sugar<br />2/3 cup honey<br />2/3 cup brown sugar<br />1 cup wheat flour<br />2 tsp. vanilla<br />1 tsp. cinnamon<br />8 cups rice cereal<br />8 cups rolled oats<br />1 cup chopped nuts (optional)<br /></div><br /><div align="left"><br />Combine rice cereal, oats, flour, and nuts in large bowl. Melt butter. Add sugars, honey, vanilla, and cinnamon. Pour over cereal and toss to evenly coat. Spread about 4-5 cups of mixture loosely on greased baking sheet or on parchment paper. Bake at 350 for 15 minutes. Store in airtight container. Eat just like cold cereal with milk, or as a snack, or ice cream topping, or with yogurt.<br /><br /><br /></div><div align="left"><strong>Whole Wheat Muffins</strong><br />Sarah Eager<br /></div><br /><div align="left">1/2 cup vegetable oil or water<br />1 cup brown sugar<br />1 cup applesauce<br />1 tsp baking soda<br />1 tsp cinnamon<br />1 1/2 cups wheat flour</div><div align="left"><br />Mix together and put in muffin tins. Bake for 20 minutes at 375. These are great for breakfast, or afternoon snack. </div><div align="left"><br /><strong>13 Bean Soup</strong><br />Lisa Williams<br />13 oz. of bean mix<br />1 tsp. chili powder2 quarts of water<br />1 can tomatoes (16 oz)1 ham hock<br />3 carrots, sliced1 large onion, chopped<br />1 rib celery, chopped1 clove of garlic, minced salt to taste<br /></div><div align="left">Place washed beans in large pan. Cover in water and add 2 Tbsp. of salt. Soak overnight. Drain and add 2 quarts of water and ham hock. Simmer 2 hours. Add vegetables and seasoning. Simmer another hour. Before serving, remove ham hock. When it cools discard the fat and add the meat to soup. Garnish with salsa, sour cream and grated cheddar cheese, if desired.<br /></div><div align="left"><br /><div align="left"><strong>Taco Soup<br /></strong>Lydia Smout<br />1 Pound Ground Beef<br />1 Medium Onion, Diced<br />1 Packet Taco Seasoning<br />1 Packet Ranch Salad Dressing<br />8 Ounce Tomato Sauce<br />14 Ounce Petite Diced Tomatoes<br />15 Ounce Kidney Beans<br />15 Ounce Chili Beans (I get the organic mild flavor)<br />15 Ounce Refried Beans<br />15 Ounce Corn<br />1 Cup Water</div><div align="left"><br />Brown ground beef and onion in large soup pot. Combine all ingredients, bring to a simmer over medium heat. Reduce heat to low and simmer for 20 minutes.<br />We have this with cornbread and raspberry butter, may sound like an odd combination, but the flavors go great together.</div><br /><div align="left"><br /><strong>Wheat Berry Salad</strong><br />Stephanie Wolfley<br />Salad:<br />2 cups wheat berries<br />1 bunch green onions, chopped<br />2 cups mandarin oranges<br />1 cup pecans, chopped<br />1 cup dried cranberries<br /></div><br /><div align="left">Dressing:<br />¾ cup orange juice 1 Tbsp. min leaves, chopped, optional<br />1/3 cup red wine vinegar Salt & pepper to taste<br />1/3 cup walnut oil<br /></div><br /><div align="left">To cook wheat berries, cover wheat berries with 4 cups water and let sit in fridge overnight. Put both berries and water in pot and cook at a simmer for approx 1 hour, or until tender. Most of the water should be absorbed by the end of cooking. Keep an eye on the berries during cooking in case additional water needs to be added. Cool to room temperature.<br />Combine salad ingredients together. Toss with dressing. This can be served chilled or at room temperature.<br /></div><br /><div align="left"><strong>Homemade Mac & Cheese Mix</strong><br />Abby Johnson<br />This is a homemade pantry mix to store in a Tupperware that your kids can pull out and make anytime without the preservatives you get in the store-bought Mac & Cheese.<br />2 cups powdered cheese<br />2 cups powdered milk<br />2 cups powdered butter<br />2 cups flour<br />2 T. salt<br /></div><br /><div align="left">Mix and store in food grade container.<br />To make: Prepare about a half a package of any kind of pasta you prefer. Set aside.Boil 1 cup of water. Add 1/3 cup of mix and stir. Mixture will thicken.Pour cheese mixture over pasta. Optional: Add grated fresh shredded cheddar cheese on top.<br /></div><br /><div align="left"></div><br /><div align="left"><strong>Tamale Pie<br /></strong>Leslie Leammlen<br />1 lb. ground beef (I'm sure canned ground beef or TVP could work too)1 1/2 tbsp. chili powder1 1/2 cups salsa1 can diced green chilies1 16-oz. can pinto beans undrained (mash 1/2 of the beans)1 2.25 oz. sliced black olives1/2 cup chopped fresh cilantro (when no fresh is available, maybe the dried spice would work)1 cup yellow cornmeal1 tsp. salt1 cup grated cheddar cheeseHeat a 12-inch ovenproof skillet (I used my dutch oven) over medium high heat. Add ground beef, stirring until it loses its raw color. Stir in 1 tbsp. of the chili powder, a dash of salt, the salsa, green chilies, beans, olives and 1/4 cup cilantro. Simmer for 5 minutes. (Mean can be made two days ahead; reheat before proceeding.)Bring 3 cups of water, cornmeal, and remaining 1/2 tbsp. chili powder and 1 tsp. of salt to a boil in a large pot, whisking frequently until mixture thickens to mush consistency (like grits). Pour mush over hot meat mixture, spreading with a spatula to completely cover. Sprinkle with cheese and remaining cilantro. Adjust oven rack to middle position and turn on broiler. Broil tamale pie until cheese melts and mush gets a little crusty, about 5 minutes. Let rest 5 minutes; serve. (6 servings)<br /></div><br /><div align="left"><strong>Chicken and Rice</strong><br />Cindy Clark<br />1 large can cream of chicken soup<br />4 cups cooked rice<br />2 cans cooked chicken<br />1 can chopped green chilies<br /></div><br /><div align="left"></div><br /><div align="left">Mix together, cook until heated through. Add Salt to taste & sour cream if you have it on hand.<br /></div><br /><div align="left"></div><br /><div align="left"><strong>Red Beans and Rice</strong><br />Stephanie Wolfley<br />1 can diced tomatoes<br />1 cup rice<br />2 T dehydrated onion<br />¼ cup dehydrated carrot<br />¼ cup dehydrated celery<br />¼ cup dehydrated bell pepper<br />1 T oil<br />¼ cup beef or sausage TVP<br />¼ tsp. garlic powder<br />½ tsp basil<br />1 tsp. chili powder<br />½ tsp. cumin<br />1 can red kidney beans, drained and rinsed<br />1 ½ T. vinegar<br />½ T. Worcestershire sauce<br />½ tsp. sugar<br /></div><div align="left"><br />OPTIONAL: ½ can tomato paste or ketchup to taste<br />Drain tomatoes, reserving liquid. Add water to reserved liquid to make 2 c. Bring rice and liquid to a boil. Reduce heat to low, cover and cook for until tender, approx 20 minutes. Rehydrate vegetables (all together) in 1 c. hot water (or more, if needed) allow to sit until water is absorbed. Rehydrate beef TVP (spices included) by simmering in water (start with ¼ cup and add as needed). Heat oil in skillet. Add rehydrated veggies and drained tomatoes. Heat through. Add all other ingredients (except rice) and heat through. Serve with cooked rice.<br /></div><br /><div align="left"></div><br /><div align="left"><strong>Jar of fruit cake<br /></strong>Lisa Williams<br />1 qt. bottled fruit (any kind)4 tsp baking soda2 cups sugar1 cup oil4 cups flour or 3 3/4 cups fine whole wheat flour1 tsp salt4 tsp cinnamon1 tsp nutmeg1 tsp cloves1 cup raisins dredged with flour1 cup chopped nuts (optional)<br /></div><br /><div align="left"></div><br /><div align="left">Blend bottled fruit in blender. Pour into a large bowl and add ingredients in order given. Mix until well blended. Pour into 2 well greased and floured bread pans or a bundt pan. Bake at 350 for 1 hour.<br /></div><div align="left"><br /><strong>APPLESAUCE CAKE</strong><br />Meg Despain<br />2 ½ cups flour<br />1 ½ cups unsweetened applesauce<br />1 ¼ cups sugar<br />½ cup vegetable oil<br />½ cup water<br />1 ½ tsp. baking soda<br />1 ½ tsp. pumpkin pie spice<br />1 tsp. salt<br />¾ tsp. baking powder<br />2 Tbsp. dried egg powder, OR 2 large eggs<br />1 cup raisins<br />2/3 cup chopped nuts<br /></div><br /><div align="left">Heat oven to 350 degrees. Butter and flour bottom and sides of 13x9 pan. Beat all ingredients except nuts and raisins for three minutes. (If using egg powder, sift it into the bowl with the other dry ingredients.) Stir in nuts and raisins. Pour into pan. Bake 45 minutes, cool in pan on wire rack. </div><div align="left"><br /> </div><div align="center"></div><br /><div align="center"><strong>Potluck Recipes #2</strong></div><br /><div align="center"><strong>These are the recipes that didn't make it onto the handout.</strong></div><div align="center"><strong><br /></strong></div><br /><div align="left"><strong>Taco Seasoning Mix<br /></strong>Janet Wynn<br />2 Tbsp oil<br />1 onion, chopped<br />3 med cloves garlic, minced (about 1 tsp)<br />3 Tbsp chili powder<br />1 tsp ground cumin<br />1 tsp ground coriander<br />½ tsp dried oregano<br />¼ tsp cayenne pepper or to taste<br />½ tsp salt<br />1 lb lean ground beef<br />½ cup tomato sauce<br />½ cup chicken broth<br />1 tsp brown sugar<br />2 tsp vinegar, preferably cider<br /></div><div align="left">Heat oil. Add onions and cook until soft, about 4 minutes. Add spices through salt. Add ground beef and cook thoroughly. Add sauce, broth, sugar and vinegar and bring to simmer then reduce to medium low and cook until the liquid is just thickened. </div><div align="left"><br /> </div><div align="left"><strong>Cake Mix<br /></strong>Abby Johnson<br />7 cups flour<br />3 ¼ cups sugar<br />1 ¾ cups dehydrated butter<br />1/3 cup dehydrated milk<br />3 Tbsp. baking powder<br />2 tsp. salt </div><div align="left"><br /> </div><div align="left"><strong>Biscuit Mix</strong><br />Abby Johnson<br />9 cups flour<br />¼ cup sugar<br />2 cups shortening<br />3 Tbsp. baking powder<br />1 Tbsp. salt </div><div align="left"> </div><div align="left"></div><br /><div align="left"><strong>Tomato Corn Salad<br /></strong>Meredith Simpson<br />2 cans diced tomatoes<br />1 can corn<br />1 can black beans<br />¼ jar Catalina Dressing </div><div align="left"><br /> </div><div align="left">Drain tomatoes, corn and beans. Mix together and toss with dressing. Chill before serving. (You can also use fresh tomatoes and corn if you have them.) </div><div align="left"><br /> </div><div align="left"><strong>Rice Pudding<br /></strong>Terri Latimer<br />4 cups cooked rice<br />1 can sweetened condensed milk<br />1 cube butter, melted<br />Vanilla </div><div align="left"><br /> </div><div align="left">Mix together rice, milk, butter and vanilla to taste. Top with cinnamon sugar, if desired. </div><div align="left"><br /> </div><div align="left"><strong>Easy Granola Bars</strong><br />Janet Wynn<br />3 cups quick oats<br />1 14-oz can sweetened condensed milk<br />2 Tbsp. melted butter<br />1 cup flaked coconut<br />1 cup sliced almonds<br />1 cup mini chocolate chips<br />½ cup dried cranberries or raisins </div><div align="left"><br /> </div><div align="left">Preheat oven to 350 degrees. Great a 9x13 pan. Mix together all ingredients - you may need to use your hands. Press into prepared pan. Bake for 20-25 minutes, depending on how crunchy you wan them. Lightly browned around the edges only will give you moist, chewy bars. Let cool for 5 minutes. Cut into squares, then let cool completely before serving. </div><div align="left"><br /> </div><div align="left"><strong>Sticky Toffee Pudding<br /></strong>Jane James & Jackie Shifflet<br />Cake:<br />12 oz. dates, pitted and roughly chopped<br />2 ½ cups water<br />2 tsp. baking soda<br />3 ¼ cups sifted all-purpose flour<br />2 tsp. baking powder<br />8 Tbsp. butter, softened and cut into pieces<br />1 2/3 cups sugar<br />4 large eggs<br />2 tsp. vanilla<br /></div><br /><div align="left">Sauce:<br />1 cup butter<br />1 cup heavy cream<br />2 cups packed light brown sugar<br />1 cup heavy cream </div><div align="left"> </div><div align="left"></div><br /><div align="left">Preheat oven to 350 degrees. Grease a 9x13 pan. </div><div align="left"><br /> </div><div align="left">Combine the dates and water in a saucepan and bring to a boil. Turn off the heat and gradually stir in the baking soda (it will foam up), and set aside. </div><div align="left"><br /> </div><div align="left">In a bowl, combine the flour and baking powder. In the bowl of a mixer, cream the butter until fluffy. Add the sugar to the butter and cream until fluffy. Without stopping the mixer, add 2 of the eggs and mix until combined. Add the remaining 2 eggs and vanilla and mix until combined. Add about 1/3 of the flour mixture and 1/3 of the date mixture and mix until combined. Repeat until all the flour mixture and the dates are incorporated into the batter. Pour into the baking pan and bake about 40 minutes, until firm and set in the center. Let cool in the pan. The recipe can be made through this step up to 2 days in advance. </div><div align="left"><br /> </div><div align="left">Sauce: Combine the butter, 1 cup heavy cream and brown sugar in a small heavy saucepan; heat to boiling, stirring constantly. Boil gently over medium low heat until mixture is thickened, about 8 minutes. Preheat broiler. Spoon about 2/3 cup of the sauce over the pudding. Spread evenly on top. Place pudding under the broiler until the topping is bubbly, about 1 minute. Serve immediately spooned into dessert bowls. Drizzle with toffee sauce and top with a spoonful of whipped cream. </div></div>Sarah Eagarhttp://www.blogger.com/profile/09209814388853651764noreply@blogger.com0tag:blogger.com,1999:blog-1895157470805908936.post-72870376695719504942009-05-14T13:14:00.003-06:002009-05-14T13:27:27.897-06:00Chocolate Class<div align="center"><strong><span style="font-size:180%;">Chocolate Recipes</span></strong></div><div align="center"> </div><br /><p><strong>Hot Chocolate Sauce</strong><br />2 cups sugar<br />6 Tbsp. cocoa powder<br />1 can evaporated milk<br />¼ cup butter<br />1 tsp. vanilla<br /></p><br /><p>In saucepan mix sugar and cocoa powder. Add milk and butter. Stir while bringing to boil then reduce heat and cook on low for 10 minutes. Remove from heat and add 1 tsp. vanilla. Thickens as it cools. </p><br /><p><br /><strong>Chocolate Whipping Cream</strong><br />Whipping cream<br />Hershey’s syrup<br />Sugar<br />Vanilla<br /></p><br /><p>Whip cream until soft peaks begin to form. Add chocolate syrup, sugar and vanilla to taste. Continue to beat until right consistency.<br /></p><br /><p><strong>Sandy’s Chocolate Cake</strong><br />Cake:<br />3 cups packed brown sugar<br />1 cup butter or margarine, softened<br />4 eggs<br />2 tsp. vanilla extract<br />2 2/3 cups all-purpose flour<br />¾ cup baking cocoa<br />1 Tbsp baking soda<br />½ tsp. salt<br />1 1/3 cups sour cream<br />1 1/3 cups boiling water<br />Frosting:<br />½ cup butter or margarine<br />3 (1 oz) squares unsweetened chocolate<br />3 (1 oz) squares semisweet chocolate<br />5 cups confectioners’ sugar<br />1 cup sour cream<br />2 tsp. vanilla extract<br /></p><br /><p>In a mixing bowl, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Blend in vanilla. Combine flour, cocoa, baking soda and salt; add alternately with sour cream to creamed mixture. Mix on low until just combined. Stir in water until blended. Pour into three greased and floured 9-in. round baking pans. Bake at 350º for 35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely. For frosting, in a medium saucepan, melt butter and chocolate over low heat. Cool several minutes. In a mixing bowl, combine sugar, sour cream and vanilla. Add chocolate mixture and beat until smooth. Frost cooled cake.<br /></p><br /><p><strong>Chocolate Lava Cake</strong><br />4 ounces semi-sweet baking chocolate<br />½ cup butter<br />3 whole eggs<br />3 egg yolks<br />½ cup powdered sugar<br />½ cup Splenda (I have used regular sugar)<br />1/3 cup flour<br /></p><br /><p>In a double boiler or bowl over hot water (not touching bowl) melt chocolate and add butter. Remove from heat to cool slightly.<br />In mixer, beat eggs and egg yolks with sugars until fluffy and light colored about 5 minutes.<br />Slowly pour chocolate/butter mixture into egg/sugar mixture mixing slowly.<br />Fold in 1/3 cup flour.<br />Pour into 9 greased muffin tins or custard cups.<br />Bake at 450º for 9 – 11 minutes.<br />Remove from pan immediately and plate with whipped cream and berries.<br /></p><br /><p><strong>Chocolate Lava Cake</strong><br />(Recipe #2 – this cake is a little richer)<br />2 large eggs<br />2 large egg yolks<br />5 tbsp butter<br />3 tbsp sugar<br />3 tbsp flour<br />Pinch salt<br />4 tsp good (aka expensive) cocoa powder<br />4 oz dark chocolate 60% cocoa (this one is standard chocolate bar)<br />1/8 tsp vanilla<br /></p><br /><p>Butter 4 (5 ½) ounce ramekins. Mix eggs and sugar until light and fluffy.<br />Melt chocolate and butter – cool and add to eggs. Fold in sifted flour, cocoa and pinch of salt.<br />Fill ramekins 2/3 full, tap to get rid of air – put in baking dish and cover. Place in fridge 30 minutes. Add hot tap water ½ way up ramekin (bane marie) bake at 425º for 15 – 17 minutes. Cool 15 minutes.<br /></p><br /><p><strong>Chocolate Crème Brulee</strong><br />Williams Sonoma<br />2 cups heavy cream<br />3 oz. bittersweet chocolate, chopped into small pieces<br />3 egg yolks<br />6 Tbsp. sugar<br />1 tsp. vanilla extract<br /></p><br /><p>Preheat oven to 325º. Have a pot of boiling water ready. In a saucepan over medium heat, warm the cream until small bubbles form around the edges of the pan, 2 to 3 minutes. Remove from the heat and stir in the chocolate until melted and blended. Let cool slightly.<br />In a bowl, whisk together the egg yolks and 2 Tbsp. of the sugar until the mixture is pale yellow and thick ribbons fall from the whisk, about 5 minutes. Slowly stir in the warm chocolate cream, then stir in the vanilla.<br /></p><br /><p>Line a 3-inch deep baking pan with a kitchen towel and place four (6 oz) ramekins in the pan. Pour the chocolate mixture through a fine-mesh sieve set over a bowl. Divide the chocolate mixture among the ramekins. Add boiling water to fill the pan halfway up the sides of the ramekins and cover the pan loosely with aluminum foil.<br />Bake until the custards are just set around the edges, 25 to 30 minutes. Transfer the ramekins to a wire rack and let cool to room temperature. Cover and refrigerate for at least 4 hours or up to 2 days.<br /></p><br /><p>Just before serving, sprinkle 1 Tbsp. sugar evenly over the surface of each custard. Using a kitchen torch, move the flame continuously in small circles over the surface until the sugar bubbles and just begins to turn golden, 20 to 30 seconds per custard. Serve immediately. Serves 4.<br /></p><br /><p><strong>Chocolate-Peanut Butter Pudding Cake</strong><br />1 cup all-purpose flour<br />½ cup sugar<br />2 Tbsp. unsweetened cocoa powder<br />1 ½ tsp. baking powder<br />½ cup milk<br />2 Tbsp. cooking oil<br />1 tsp vanilla<br />¾ cup peanut butter-flavored pieces<br />¾ cup sugar<br />¼ cup unsweetened cocoa powder<br />2 cups boiling water<br />½ cup chunky peanut butter<br />2 Tbsp. chopped unsalted, dry-roasted peanuts<br />Vanilla ice cream (optional)<br /></p><br /><p>In a mixing bowl stir together flour, sugar, cocoa powder and baking powder. Add the milk, oil and vanilla; stir until batter is smooth. Stir in the peanut butter pieces. Spread batter evenly in the bottom of a greased 3 ½ or 4 quart slow cooker.<br /></p><br /><p>In another mixing bowl combine the ¾ cup sugar and the ¼ cup cocoa powder. Stir together boiling water and peanut butter; stir into the cocoa mixture. Pour evenly over the batter in the slow cooker.<br /></p><br /><p>Cover; cook on high-heat setting for 2 to 2 ½ hours or until a toothpick inserted 1 inch into the center of the cake comes out clean. Let stand, uncovered, for 30 to 40 minutes to cool slightly.<br />To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. If desired, serve with ice cream.<br /></p><br /><p><strong>Chocolate Ganache</strong><br />Chocolate ganache can be poured as a coating, chilled and made into truffles or whipped into a delightfully light frosting.<br /></p><br /><p>Basic ganache consists of just two ingredients: chocolate and heavy cream. The basic recipe is often enhanced by the addition of butter, flavored liqueurs or spices.<br /></p><br /><p>The method for making ganache is always the same:<br />Bring the cream barely to a boil (with butter or flavoring added at this point, if desired). Remove from heat and pour over a bowl of chopped chocolate.<br />Cover and let stand for a few minutes to soften the chocolate. Whisk until smooth. Let cool at room temperature.<br /></p><br /><p>Variations:<br />Chocolate Glaze: 1 part chocolate, 1 part cream. After whisking, let stand for a few minutes to firm. Pour over cakes, brownies, éclairs, etc. If you want to make this in advance, you may. When ready to use, heat back up slowly over a double-boiler.<br />Chocolate Frosting: 1 part chocolate, 1 part cream. After whisking, let cool to room temperature, then refrigerate. Once chilled, remove from fridge and whip until frosting like consistency. Spread on as you would frosting.<br />Chocolate Truffles: 3 parts chocolate, 1 part cream. After whisking, let cool at room temperature. Chill in fridge. This will create a firm-textured ganache that can hold its shape. Once your ganache has cooled, scoop little balls using a melon baler or small ice cream scoop. Dip the truffles in an additional layer of coating chocolate, or simply roll in cocoa powder, sprinkles or sugar.<br /></p><br /><p>Occasionally you may encounter a dry-looking or even cracked ganache. This is usually due to over-heating or cooling too rapidly. If you allow the cream and chocolate to get too hot, especially when reheating, the oils may separate out of the chocolate and float to the top, leaving you with a dull, dry-looking finished product. You may still use it as truffles, whipped filling or simply melt it and spoon into a glass of warm milk for a delicious cup of hot chocolate.<br /></p><br /><p>Sending your ganache straight to the refrigerator after mixing can also cause it to separate. The process of cooling the ganache slowly helps the molecules from the chocolate and cream to bond more securely, giving it a nice shine. It’s best to allow it to cool at room temperature before transferring it to the fridge. </p>Sarah Eagarhttp://www.blogger.com/profile/09209814388853651764noreply@blogger.com0tag:blogger.com,1999:blog-1895157470805908936.post-82126973598551126552009-01-28T06:40:00.003-07:002009-01-28T06:50:09.782-07:00Freezer Meal Recipes<em>Side Dishes/Sauces for the Freezer</em><br /><br /><strong>Muffins</strong><br />To freeze muffins, make your favorite muffin batter. Fill paper lined tins with batter. Place in freezer for a quick freeze. Once solid (about 6 hours), take muffins out and put them in a gallon size freezer Ziploc to save space. When ready to serve, heat oven to 375º. Place muffins in tin and bake for 35 to 40 minutes if still frozen. (Or make adjustments to your recipe by cooking at same temperature for approx 10 extra minutes.)<br /><br /><br /><strong>Tempting Rolls</strong><br />(These can be baked fresh, overnight or frozen and baked later)<br /><br />1 ½ c warm water<br />1/3 c. oil<br />2 large eggs<br />1 ¼ T. yeast<br />¼ c. nonfat pwd. Milk<br />¼ cup honey or sugar<br />1 tsp/. salt<br />4 – 5 c. flour – part ww if desired<br /><br />Mix water, oil, honey, eggs, salt and powdered milk in mixer for 30 seconds. Add half the flour and yeast. Mix until moistened. Slowly add remaining flour until sides of mixing bowl are clean.<br /><br />Rest dough 20 minutes. Form into desired shapes. Put on cookie sheet and flash freeze. Put frozen rolls in a Ziploc and store in freezer until ready to use.<br /><br />Put frozen dough on cookie sheet and spray lightly with cooking oil. Lightly cover with plastic wrap and let thaw and rise 6 hours. Bake 15 minutes 350°.<br /><br /><strong></strong><br /><strong>Fresh Mex Tomatillo Dressing</strong><br />1 buttermilk ranch dressing packet (make as per recipe)<br />2 tomatillos (tomato like vegetable with a husk around them)<br />½ bunch of cilantro<br />1 clove garlic<br />Juice of 1 lime1 jalapeño (Use the seeds too if you like it spicy. You could substitute a few drops of green Tabasco for the jalapeno.)<br /><br />Use a food processor to blend all the ingredients well. Refrigerate.<br />* Be warned... this makes a ton of dressing, but it will keep in the refrigerator for up to two weeks.<br /><br /><strong></strong><br /><strong>Freezer Cole Slaw </strong><br />1 medium head cabbage (about 2 pounds), shredded<br />1 tsp. salt<br />2 cups sugar<br />1 cup cider vinegar<br />¼ cup water<br />1 tsp. celery seed<br />1 tsp. mustard seed<br />1 large carrot, shredded<br />½ cup finely chopped green pepper<br /><br />In a large bowl, combine cabbage and salt; let stand for 1 hour.<br />In a large saucepan, combine the sugar, vinegar, water, celery seed and mustard seed. Bring to a boil; boil for 1 minute. Remove from the heat; cool.<br />Add the carrot, green pepper and vinegar mixture to the cabbage mixture; stir to combine. Transfer to large freezer bags; seal and freeze for up to 2 months. Remove from the freezer 2 hours before serving. Serve with a slotted spoon.<br /><br /><br /><strong>Spaghetti Sauce</strong><br />From Janet Wynn<br /><br />1 onion, chopped<br />1 clove garlic, crushed<br />1-2 lbs. Italian sausage (sweet, mild)<br />2-3 (28 oz.) cans tomato puree<br />1 tsp. basil<br />2 tsp. oregano<br />2-3 tsp. salt<br />¼ tsp. pepper<br />2 Tbsp. sugar<br /><br />Remove sausage from casing. Cook 5-10 minutes breaking clumps with spoon. Saute onion & garlic with sausage, 2-4 minutes. Add remaining ingredients and simmer 1-2 hours. Cool sauce. Store in qt. size freezer bags. Freeze and use as needed.<br /><br /><br /><strong>Classic Pesto<br /></strong>¼ cup pine nuts or walnuts<br />3 medium garlic cloves, unpeeled<br />2 cups packed fresh basil leaves<br />7 Tbsp extra-virgin olive oil<br />Salt<br />¼ cup grated Parmesan cheese<br />Ground black pepper<br /><br />Toast nuts in skillet over medium heat. Transfer nuts to a plate. Add the garlic to empty skillet. Toast, shaking the pan occasionally until color deepens slightly. Let garlic cool, peel and chop. Process nuts, garlic, basil oil and ½ tsp. salt in food processor until smooth. Stir in cheese and season with salt and pepper. Freeze in freezer container and use as desired.<br /><br /><br /><strong>Gorgonzola-Pecan Butter</strong><br />1 cup unsalted butter, softened<br />2/3 cup finely crumbled Gorgonzola cheese<br />2 Tbsp. pecans, finely chopped<br /><br />Mix butter, Gorgonzola and pecans in medium bowl. Divide mixture into quarters and place each portion on a sheet of was paper. Roll paper tightly so that the butter takes the shape of a log; place all four butter logs in a freezer bag. Seal and freeze.<br />To serve completely thaw one butter log in the refrigerator. Toss with green beans or roasted red potatoes or put a pat on a freshly cooked steak.<br /><br /><br /><br /><strong>Four Cheese Vegetable Lasagna</strong><br />2 cups canned pumpkin<br />1 eggplant, sliced into ½ inch rounds<br />1 Tbsp. kosher salt<br />5 tomatoes, sliced<br />1 pint ricotta cheese<br />9 oz crumbled feta cheese<br />2/3 cup pesto<br />2 eggs, beaten<br />Salt and pepper to taste<br />1 (15 oz) can tomato sauce<br />1 pkg no boil noodles<br />1 1/3 cups shredded mozzarella cheese<br />1 cup grated Parmesan cheese<br /><br />Place eggplant slices on paper towels and salt with 1 Tbsp. kosher salt. Let sit for 30 minutes to draw out moisture (if you’re using a very small eggplant, this is not necessary). After 30 minutes, brush salt off and blot dry with paper towels. Add a drizzle of oil to skill and fry eggplant on both sides until tender. Meanwhile, place sliced tomatoes in 350º oven for 15 minutes to bring out flavors.<br />In a medium bowl, stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold pumpkin into ricotta mixture.<br />Spoon half of the tomato sauce into a 9x13 baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining tomato sauce over all and sprinkle with remaining mozzarella and parmesan. Cover and freeze. To serve, thaw and bake in preheated oven 30 to 40 minutes, until golden and bubbly.<br /><br /><strong></strong><br /><strong>Pizza</strong><br />Using your favorite pizza dough recipe, roll out pizza crust. Cook in hot oven for 7 minutes to par bake. Cool and place crust in freezer. When ready to use, pull out crust, top with favorite toppings and bake in oven until cheese is bubbly and crust is browned.<br /><br /><br /><em>Pork Recipes for the Freezer<br /></em><br /><strong>Scalloped Potatoes and Ham Recipe<br /></strong>½ cup butter<br />½ cup flour<br />2 tsp. salt<br />½ tsp. pepper<br />3 cups milk<br />3 cups ham, cooked<br />1 large green pepper, chopped<br />1 large onion, chopped<br />½ cup cheddar cheese, shredded<br />5 cups potatoes, scrubbed<br /><br />Slice potatoes ¼ inch thick. Put in large sauce pan and cover with water and 2 tsp. salt. Bring to boil; boil gently about 8 minutes or until potato is just fork tender. Drain well. Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper. Cook, stirring constantly, for about 1 minute. Remove from heat and gradually stir in milk. Return to heat; cook until thickened and bubbly. Fold in ham, onion, green pepper and cheese. Layer potatoes and sauce mix in a buttered 9x13 baking dish. Cover with foil. Bake at 350 degrees for 30 minutes. Uncover and continue to bake for ½ hour. Let stand for 10 minutes before serving.<br />Optional: could add cooked green beans or broccoli to the potatoes.<br /><br /><br /><strong>Spiced Pork Chops</strong><br />½ cup flour<br />1 ½ tsp. garlic powder<br />1 ½ tsp. ground mustard<br />1 ½ tsp. paprika<br />½ celery salt<br />¼ tsp. ground ginger<br />1/8 tsp. dried oregano<br />1/8 tsp. dried basil<br />1/8 tsp. salt<br />Pinch of pepper<br />4 pork loin chops, ¾ inch thick<br />1-2 Tbsp. cooking oil<br />1 cup ketchup<br />1 cup water<br />¼ cup packed brown sugar<br /><br />In a shallow dish, combine first ten ingredients (all spices), place in Ziploc freezer bag. Combine Ketchup, water and brown sugar in separate freezer Ziploc bag. Place wrapped pork chops and seasoning bags in gallon sized freezer bag. When ready to serve, thaw pork chops. Dredge pork chops on both sides in dry seasonings. In a skillet, brown chops in oil. Place in greased 13x9x2 inch baking dish. Combine ketchup, water and brown sugar; pour over pork chops. Bake uncovered at 350º for 1 hour or until tender.<br /><br /><br /><strong>Fresh Mex Sweet Pork<br /></strong>2 lbs. boneless pork<br />3 cans Coke (not diet)<br />1/4 c. brown sugar<br />Dash garlic salt<br />¼ c. water<br />1 can green chilies (6 oz.)<br />¾ can enchilada sauce –medium spiciness<br />1 c. brown sugar<br /><br />Put pork in heavy zip loc bag to marinate. Add 1 ½ can of Coke and ¼ c. brown sugar. Marinate 2 hours or overnight.<br /><br />Drain marinade and put pork, ½ can of coke, water, and garlic salt in crackpot on high for 3 – 4 hours or on low 8 hours. Remove pork from crock pot and drain any liquid left in pot. Shred pork.<br /><br />In food processor or blender, blend ½ can Coke, chilies, enchilada sauce and 1 cup brown sugar. If it looks too thick, add more Coke little by little.<br /><br />Put shredded pork and sauce back in crock-pot and cook on low for 2 hours.<br /><br /><br /><strong>Monterey Tortilla Casserole</strong><br />6 corn tortillas, each cut into 6 wedges<br />2 cups sweet pork, cubed<br />1 cup loose-pack frozen whole kernel corn<br />1 (16 oz) jar salsa<br />3 Tbsp. light sour cream<br />3 Tbsp. fresh cilantro, snipped<br />1 Tbsp. all purpose flour<br />1 cup Mexican Chihuahua cheese (4 ounces) (we substituted Jack cheese)<br />Optional toppings: sour cream, fresh cilantro, chopped tomato, jalapeno pepper, thinly sliced<br /><br />Spray 9x13 baking dish with nonstick coating. Place half of the tortilla wedges in the bottom of dish. Place remaining tortilla pieces on a baking sheet; bake in a 350º oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, sour cream, cilantro and flour. Spread over tortillas. Remove baking tortillas from oven and let cool. Once cool, place in freezer Ziploc bag. Wrap baking dish and freeze both tortillas and casserole. To serve, remove from freezer and bake casserole, covered in a 350º oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes or until heated through. If desired garnish with additional sour cream, jalapeno slices, cilantro or tomato.<br /><br />*You can also use chicken and add 1 (16 oz) jar salsa verde in place of regular salsa.<br /><br /><br /><em>Beef Recipes for the Freezer</em><br /><br /><strong>Cocktail Meatballs<br /></strong>From Janet Wynn<br /><br />Meatballs:<br />2 lb. ground beef<br />1 cup bread crumbs<br />3 eggs<br />1 pkg. Lipton onion soup mix<br /><br />Sauce:<br />12 oz. Heinz chili sauce<br />16 oz. can whole cranberries<br />16 oz. sauerkraut (drain well & discard juice)<br />1 cup brown sugar<br />12 oz. water<br /><br />Combine sauce ingredients and simmer for ½ hour.<br />Mix meatball ingredients and make meatballs. Brown meatballs in a little oil in a skillet. Place meatballs in Pyrex, single layer. Pour sauce over meatballs. Wrap tightly and freeze. When ready to use, thaw meatballs* and bake at 325º for 1 ½ - 2 hours uncovered. Serve over rice or noodles or just with a toothpick!<br /><br />*If short on time, you can cook meatballs frozen – just lower the temperature slightly and cook a little longer.<br /><br /><strong><br />Beef Ragu with Beans<br /></strong>2 large carrots, peeled and coarsely chopped<br />2 large ribs celery, coarsely chopped<br />1 large onion, coarsely chopped<br />4 cloves garlic, peeled<br />2 pounds ground beef<br />2 cans (14 ½ oz each) diced tomatoes<br />2 cups beef broth<br />3 Tbsp. tomato paste<br />2 tsp. sugar<br />1 can (15 ½ oz) cannelloni beans, drained and rinsed<br />1 ½ tsp. dried Italian seasoning<br />1 ½ tsp. salt<br />1 tsp red pepper flakes<br />1 pound rigatoni, cooked<br />Grated Parmesan cheese, optional<br /><br />Place carrots, celery, onion and garlic in a food processor; pulse until finely chopped. In a large bowl, mix vegetables, ground beef, diced tomatoes, beef broth, tomato paste, sugar and beans. Add half of each: Italian seasoning, salt and red pepper flakes. Stir until combined. Place mixture in a 6-qt slow cooker and cook 5 ½ hours on high or 8 ½ hours on low. Stir in remaining Italian seasoning, salt and pepper flakes. Cook for an additional 30 minutes. For 8 servings, toss half the meat sauce with rigatoni; serve with grated cheese, if desired. Reserve other half of the sauce for future meals. May be frozen, tightly covered, for up to 2 months.<br /><br /><strong><br />Pepperoncini Roast</strong><br />2 – 4 lb. roast<br />3 cubes beef bouillon<br />1 cup water<br />1 ½ tsp. oregano<br />2 cloves garlic<br />8-oz jar pepperoncini peppers with juices, mild<br /><br />Dump in crock-pot and cook all day. Shred meat. Freeze in Ziploc freezer bags until ready to serve. To serve, thaw, heat and serve on hard rolls with mayonnaise and melted provolone cheese.<br /><br /><br /><strong>Cheesy Tater Tot Casserole</strong><br />2 lbs. hamburger<br />½ small onion<br />8 oz. sharp cheddar cheese<br />8 oz. mozzarella cheese<br />2 (8 oz) cans cream of mushroom soup<br />1 med. Size bag of tater tots<br /><br />Brown the hamburger with the onion. Add the cream of mushroom soup and one can of water. Pour into a casserole dish. Add the cheddar cheese and the tater tots and stir. Sprinkle the mozzarella cheese on top. Bake at 350º for 20-30 minutes or until cheese is lightly brown.<br /><br /><br /><strong>Chimichungas<br /></strong>2-3 lb boneless chuck roast<br />2 Tbsp. oil<br />1 onion, chopped<br />1 can diced green chilies<br />¼ tsp. salt<br />½ tsp. garlic powder<br />½ tsp. chili powder<br />¼ tsp. cumin<br />½ cup of salsa<br />Juice from roast<br /><br />Slow roast meat until very tender. Sauté roast, oil, onion and chilies. Add seasonings. Roll in flour tortillas and brown on each side. Garnish and eat!<br /><br /><br /><em>Chicken/Turkey Recipes for the Freezer<br /></em><br /><strong>Chicken and Veggie Stir-Fry<br /></strong>1 lb. cubed chicken, beef or tofu<br />1 ½ lbs. frozen stir-fry vegetables<br />1 cup sauce<br /><br />Orange Sesame Sauce:<br />½ cup orange juice<br />¼ cup chicken broth<br />¼ cup soy sauce<br />2 tsp. sesame oil<br />2 tsp. cornstarch<br /><br />For sauce: In small bowl, combine juice, broth, oil and soy sauce. Pour into ice cube trays. Once frozen, place in freezer Ziploc bag.<br />For protein: Cube and place in freezer Ziploc bag<br /><br />To serve. Thaw vegetables, protein and sauce. Add 2 tsp. cornstarch to sauce and stir. Heat 1 tsp. oil in skillet over high heat. Add protein and cook until lightly browned, 2 to 3 minutes. Move to clean bowl and set aside. Add 1 tsp. oil to skillet and add vegetables. Cook until crisp tender 2 to 4 minutes longer. Add protein back to pan. Add sauce to pan and bring to a simmer.<br /><br /><br /><strong>Teriyaki Chicken</strong><br />1 cup-up chicken<br />Bread crumbs<br /><br />Sauce:<br />2 cups light brown sugar<br />1 cup soy sauce<br />½ cup water<br />1 tsp. grated fresh gingerroot<br />1 tsp. Accent<br /><br />Mix sauce ingredients in gallon sized freezer Ziploc bag. Add chicken pieces. Seal, label and freeze. When ready to serve, thaw. Roll chicken in plain bread crumbs. Place on cookie sheet. Baste with remaining sauce. Bake in 325º oven for 25 minutes. Turn chicken pieces over, baste and bake another 25 minutes.<br /><br /><br /><strong>Bean Chili</strong><br />3 cans black beans, drained<br />1 (4 oz) can mild green, chilies, drained<br />2/3 cup red onion, chopped<br />2/3 cup celery, chopped<br />2/3 cup red bell pepper, chopped<br />2/3 cup leeks, chopped (white part only)<br />2 cloves garlic, minced<br />2 tsp. oregano<br />1 stick butter<br />¼ cup flour<br />4 cups turkey or chicken shredded<br />4 – 5 ½ cups chicken broth<br />2 ½ c. thawed frozen corn<br />2 Tbsp. chili powder<br />1 Tbsp. ground cumin<br />½ tsp. salt<br />¼ cup brown sugar<br /><br />In a stock pot, sauté chilies, onion, celery, peppers, leeks, garlic and oregano in butter over moderate heat, about 15 minutes, until soft. Blend flour into cold chicken broth and stir into sautéed vegetables gradually. In blender, put 1 ¼ cups corn and puree. Add that and the remaining corn, meat, beans and spices; heat thoroughly.<br /><br /><br /><strong>Sweet and Sour Chicken</strong><br />3 cups chicken pieces<br />½ cup cider vinegar<br />½ cup brown sugar<br />2 Tbsp. cornstarch or 3 Tbsp. Ultra Gel<br />½ cup each green pepper, onion and celery, chopped<br />1 cup pineapple tidbits, drained, juice reserved<br /><br />In about 2 tsp. oil, sauté vegetables until tender crisp. In a small bowl, combine vinegar, ketchup, brown sugar, pineapple juice and Ultra Gel or cornstarch. Add to vegetables and bring mixture to a boil if using cornstarch. If using Ultra Gel, there’s no need to heat. Stir until sauce thickens. Remove from heat and stir in pineapple and chicken. Bag and freeze.<br /><br />When thawed, heat through in saucepan or microwave and serve over brown rice.<br /><br /><br /><strong>Broccoli & Chicken Cheddar Casserole</strong><br />2 (10 oz.) pkg. frozen chopped broccoli, thawed<br />1 ½ cups chicken, cooked and cubed<br />2 eggs<br />1 onion, chopped<br />1 (10 ¾ oz) can cream of celery soup<br />1 cup mayonnaise<br />1 ½ cup shredded cheddar cheese<br />1 cup bread crumbs<br /><br />In a large bowl, combine all ingredients, except bread crumbs. Pour into a buttered 2-qt. baking dish. Sprinkle bread crumbs over top. Bake at 350º for 30 minutes or until bubbly.<br /><br /><br /><em>Desserts for the Freezer<br /></em><br /><strong>Grandma Barratt’s Frozen Strawberry Dessert</strong><br />From Becca Hatch<br /><br />1 cup sifted flour<br />¼ cup brown sugar<br />½ cup chopped walnuts<br />½ cup melted butter<br />2 egg whites<br />¾ cup sugar (or to taste)<br />1 lb frozen strawberries (I use the ones in the plastic tub), thawed w/juices<br />2 Tbsp. lemon juice<br />½ pt. whipping cream<br /><br />In a 9x13 pan combine flour, sugar, walnuts and butter. Spread evenly in pan and bake for 10 minutes in a preheated 350º oven. You can also microwave for 2 minutes or 3 minutes, stirring every minute, until mixture is dry and crumbly. Let cool completely. Remove 1/3 of mixture and press remaining mixture into bottom of the pan.<br /><br />In a separate bowl combine egg whites, sugar, strawberries, and lemon juice. Beat at high speed until stiff peaks form. It will take 5-6 minutes.<br /><br />In a separate bowl, mix ½ pt. whipping cream until fluffy, then fold into strawberry mixture. Spread over crust, sprinkle with reserved crust mixture. Cover and freeze several hours or overnight.<br /><br /><br /><strong>Fruit Crisp<br /></strong>¼ - 2/3 cup sugar<br />1 ½ Tbsp. lemon juice<br />2 cups Fruit crisp topping<br />2 ½ - 3 lbs pounds apples, pears, nectarines, peaches, apricots, or plums, cut into 1-inch chunks<br /><br />Toss together the fruit, sugar and lemon juice in a medium bowl. Spread the fruit mixture with a rubber spatula into a pie plate. Sprinkle the frozen topping evenly over the fruit. Bake for about 40 minutes until fruit is bubbling.<br /><br />Fruit Crisp Topping:<br />6 Tbsp. flour<br />¼ cup packed light brown sugar<br />¼ cup granulated sugar<br />¼ tsp. cinnamon<br />¼ tsp. nutmeg<br />¼ tsp. salt<br />5 Tbsp. butter, cut into pieces and chilled<br />¾ cup pecans or whole almonds, chopped fine<br /><br />Combine flour, sugars, cinnamon, nutmeg and salt. Cut butter into dry mixture until mixture has a coarse cornmeal texture. Add the nuts.<br />Spread the mixture on a cookie sheet and place in freezer until frozen, about 1 hour. Once frozen, place mixture in a freezer Ziploc bag. Pull out to use as desired. Makes 8 cups.Steph Whttp://www.blogger.com/profile/02362639539435012149noreply@blogger.com2tag:blogger.com,1999:blog-1895157470805908936.post-77286576336617645312009-01-25T09:55:00.000-07:002009-01-25T09:58:18.309-07:00Cow in the KitchenThere’s a Cow in the Kitchen<br />(Information taken from Virginia D. Nelson’s There’s a Cow in the Kitchen recipe book)<br /><br />What is nonfat dry milk? Also referred to as powdered milk, it is nothing more than milk from which the water and most of the butterfat have been removed. It still contains all the minerals, vitamins, and high quality protein of whole milk. <br /><br />Instant – has the advantage of being easier to mix for fluid milk, but is usually more expensive. Also requires more powder to water ratio.<br /><br />Non-instant – is a little more difficult to mix, but does so quickly in a blender or with a whisk. It is also lower in coast than the instant. Non-instant has the advantage of not requiring scalding in those recipes that call for scalded milk. <br /><br />With a few adjustments in your recipes you will find powdered milk oftentimes more convenient than using fresh milk.<br /><br />Baking with powdered milk – When baking, add the required amount of milk powder to the dry ingredients and use plain water for the liquid. For example: If a recipe calls for 1 cup of milk, stir 3 Tbsp. of non-instant milk powder into the flour, and use 1 cup of water in place of the milk in the recipe. If you keep a container of milk powder next to your flour container, you’ll find this more convenient than using fluid milk.<br /><br />Directions for reconstituting dry milk will vary with each product. The following is a general guide.<br />1 Tbs. dry milk + ½ cup water = ½ cup milk<br />2 Tbs. dry milk + 1 cup water = 1 cup milk<br />½ cup dry milk + 1 quart water = 1 quart milk<br />1 cup dry milk + ½ gallon water = ½ gallon milk<br />2 cups dry milk + 1 gallon water = 1 gallon milksusanhttp://www.blogger.com/profile/04331520509308239845noreply@blogger.com0tag:blogger.com,1999:blog-1895157470805908936.post-39400207923297083592009-01-22T23:59:00.000-07:002009-01-23T00:00:49.149-07:00Delicious Pie RecipesApple Crumb Pie<br /><br /> <br />1 ¼ cups all-purpose flour<br />6 tbsp. butter, room temperature<br />¼ cup packed brown sugar<br />¼ tsp. salt<br />2 tbsp. lemon juice<br />6+ cups (8-10) tart apples (Jonagold)<br />1 cup sugar<br />1 tsp. ground cinnamon<br />Optional: 1 cup raisins<br />Dough for one pie crust (see “Never Fail Pie Crust”)<br /> <br /><br /> Preheat oven to 375°. Make crumb topping: in a medium bowl, combine 1 cup flour, butter, brown sugar, and ¼ tsp. salt. Mix with a fork until crumbly; freeze.<br />On a lightly floured piece of waxed paper, roll dough into a 14-inch circle. Carefully fit into a 9-inch deep-dish pie plate with a 2-inch overhand all around.<br /> Place lemon juice in a large bowl. Peel, core, and thinly slice the apples into the bowl. Add granulated sugar, raisins (optional), cinnamon, remaining ¼ cup flour, and remaining ½ tsp. salt; toss to combine. Transfer apple mixture to pie crust, pressing in firmly. Fold dough overhang over filling, pleating it as you work your way around pie; press dough firmly against filling.<br />Bake 45 minutes, then sprinkle apple filling with crumb topping. Continue to bake until gold and bubbling, 30 to 45 minutes more. <br /><br /><br />Apricot Pie<br /> <br />Dough for 2 pie crusts (see “Never Fail Pie Crust”)<br />1 cup sugar (or extra to taste)<br />6 cups apricot halves (or *frozen apricots, thawed & drained, not rinsed)<br />¼ cup flour<br />¼ cup Tapioca pearls (Minute Tapioca in the Red Box)<br />¼ tsp. cinnamon (optional)<br />Extra sugar for top of pie<br /> <br /><br />Heat oven to 425°. Roll one pie crust on lightly floured waxed paper sheets to approximately 14” circle. Carefully place in 9” pie dish. <br /> In large bowl, mix fruit (well-drained if using frozen apricots), sugar, flour, and tapioca (& cinnamon if desired). Stir carefully so you won’t mash the apricots. Pour into the crust-lined pie dish. <br /> Roll out 2nd crust and carefully place on top of filled pie dish. Trim edges so about ¾” of dough hangs over the edge of pie dish. Seal and flute the crust by folding top layer under lower layer, pressing to seal. While pinching the top and bottom edges together, form a stand-up rim on edge of pie plate to seal pastry and to make fluting easier. Flute the edges by placing index finger of one hand on inside of pastry rim, thumb and index finger of other hand on outside. Pinch pastry into V-shape; continue around pie. Make several slits in top of pie crust. Sprinkle top crust with sugar. Cover edge with 2 to 3-inch strip of foil to prevent excessive browning (remove foil during last 15 minutes of baking).<br /> Bake for 30 minutes. Remove foil and bake another 15 minutes. <br /><br />Never Fail Pie Crust<br /> <br />4 ½ cups all purpose flour<br />1 tbsp. sugar<br />2 tsp. salt<br />1 ¾ cups Crisco (butter flavored) no subs!<br />1 tbsp. white vinegar<br />1 large egg<br /> <br /><br />Put first 3 ingredients (flour, sugar, salt) in large bowl and mix well with a fork. Add shortening and mix with pastry cutter or fork until ingredients are crumbly. In a small bowl, mix ½ cup water, the vinegar and the egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into 5 portions and with hands, shape each portion into a flattened round circle. Wrap each separately in saran wrap. Dough may be refrigerated up to 3 days or frozen in a Ziplock freezer bag. Makes two 9” double crust pies and 1 single 9” crust pie or pie shell.<br /> <br />*To freeze apricots, slice 6 cups apricots halves (pits removed) into large bowl. Add 1 ½ cup sugar and 1 heaping tbsp. Fruit Fresh. Mix thoroughly with apricots until juices start to form. Carefully pour bowl contents into gallon size Ziplock Freezer bags and lay flat to freeze. For best results, use ripe firm fruit that is flavorful! <br /> For Blackberry pie, follow instructions above but use 5-6 cups fresh or frozen blackberries (partially thawed). To freeze blackberries, blueberries, or boysenberries, place on cookie sheet and place in freezer. When frozen, transfer to Ziplock Freezer bags.<br /><br />Lemon Meringue Pie<br /> <br />1 pre-baked pie crust (9 inch, bottom only)<br />3-4 large lemons<br />1 3/4 cup sugar<br />3/4 cup cornstarch<br />1/4 tsp salt<br />6 egg yolks, save whites for meringue<br />2 T unsalted butter, cut up <br />Meringue:<br /> <br />6 egg whites, room temperature<br />1/2 tsp cream of tartar<br />1/2 cup sugar <br />Preheat oven to 325°.<br />Grate 2 T rind, set aside. Squeeze 3/4 cup juice from lemons. Mix sugar, cornstarch, and salt in saucepan. Stir in 2 1/4 cup water and lemon juice. Cook over medium heat, stirring occasionally, 15-20 minutes until thickened and bubbly. Cook another 2-3 minutes, stirring. Remove from heat. Beat yolks lightly in bowl. Stir 1/2 cup hot lemon mixture into yolks, then stir yolk mixture back into lemon mixture in saucepan. Cook over low heat, stirring, for one minute. Do not overcook. Off heat, add butter and grated lemon rind. Pour into baked crust. <br /><br />Meringue: Beat egg whites and cream of tartar until foamy. On high speed, beat in sugar, 1 T at a time, until stiff peaks form. Spoon meringue over hot filling, spreading to edge of crust to seal. Bake on lower rack for 25-30 minutes (thermometer inserted in meringue should register 140). Bake 3 minutes longer. Cool on rack 2 hours, refrigerate 1 hour before serving. <br /><br />OPTIONAL: Bottom cream cheese layer: Combine 1 8 oz brick cream cheese, room temp, 1 egg, 1 cup powdered sugar, 1 tsp vanilla. Place in prebaked crust prior to lemon layer.<br /><br /><br /> <br />Triple-Layer Mud Pie<br /><br />1 pre-baked pie shell<br />3 squares semi-sweet baking squares, melted<br />¼ cup canned sweetened condensed milk<br />½ cup pecans, chopped and toasted<br />2 cups cold 2% milk<br />2 pkg. (3.9 oz. each) instant chocolate pudding<br />2 cups whipping cream<br /><br />Mix melted baking squares and condensed milk. Pour into crust; sprinkle with nuts. Whisk together milk and pudding mixes, beating for 2 minutes. Spoon 1 ½ cups over nuts. Whip cream.* Stir half of the whipped cream into remaining pudding; spread over pudding in crust. Top with remaining whipped cream. Refrigerate 3 hours. <br /> *To stabilize whipping cream, use following instructions: Sprinkle 2 tsp. unflavored gelatin over 4 Tbsp. cold water. Let soften 5 minutes. Heat over very low heat until gelatin dissolves. Let cool slightly (if cools too much, the gelatin will clump). In separate container, whip cream until soft peaks form. Add gelatin mixture (and 2 tbsp. sugar, if desired) as you finish whipping. <br /><br />Very Berry Pie (double crust)<br /> <br />8 cups (2lbs) mixed frozen berries<br />1/2 cups sugar<br />1/4 cup cornstarch<br />1 tablespoon lemon juice <br /><br />Preheat oven to 350°. Toss ingredients together. Place in unbaked pie shell, dot with 2 tablespoons butter, top with unbaked crust and seal edges, cut 3 or 4 slits in center. If desired, you can brush the crust with a mixture of 1 egg yolk and 1 tablespoon cream. Place pie on baking sheet and bake for 30 minutes, increase oven temp to 375 and bake until nicely browned, about 20 minutes longer.<br /><br />Pumpkin Pecan Pie<br /><br />1 (9 inch) pie shell, unbaked<br />Pumpkin Filling:<br /> <br />1 egg, slightly beaten<br />1 c. canned pumpkin<br />1/3 c. sugar<br />1/2 tsp. cinnamon<br />1/4 tsp. ginger<br />1/8 tsp. ground cloves<br /> <br /><br />Pecan Layer:<br /> <br />2 eggs, slightly beaten<br />2/3 c. light or dark corn syrup<br />2/3 c. sugar<br />2 tbsp. corn oil butter, melted<br />1/2 tsp. vanilla<br />1 c. pecan halves<br /> <br /><br />In small bowl stir all ingredients for pumpkin filling until well blended. Spread evenly in bottom of pie shell. Prepare pecan layer: In medium bowl, stir eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Carefully spoon over pumpkin filling. Bake in 350 degree oven for 1 hour or until filling is set around edge. Cool on rack. Serves 8.<br /><br />Other Simple Pie Ideas<br /><br />Bake a *Single Pie Shell and make a:<br /><br /> Chocolate Pie (cook 5 oz. Cook & Serve Chocolate Jello Pudding according to package directions; pour into baked pie shell & chill. Serve with lots of whipped cream on top)<br /> <br />Lemon Meringue Pie (Prepare 4.3 Lemon Cook & Serve Jello Pudding according to package directions – Meringue instructions are on back of box)<br /><br /> Banana Cream Pie (Slice 2 to 3 bananas into baked pie shell; cook 5 oz. Vanilla Cook & Serve Jello Pudding & cool 5 minutes; pour over bananas and chill. Another version instead of cooked pudding, use instant vanilla pudding and fold in ½ tub cool whip & pour over bananas.)<br /><br /> Fresh Strawberry Pie (Prepare Junket Danish Dessert Strawberry flavored according to package directions; pour over sliced strawberries and pour into baked pie shell; chill. Serve with whipped cream on top.)<br /><br />Fresh Peach Pie (call me on this one because it is more complicated or try to find Peach Glaze in the produce section of your supermarket—it is already made and ready to pour over sliced peaches.)<br /><br />Most good cookbooks (like Betty Crocker or Better Homes & Gardens) will have instructions for other pies like Pecan Pie, all kinds of fruit pies, etc. Just plan to use the “Never Fail Pie Crust” recipe in this packet for all these pies and follow recipe in cookbook for baking instructions. <br /><br />Pumpkin Pie (Follow instructions on back of Libby’s 100% Pure Pumpkin)<br /><br />Ice Cream Pies (Purchase a graham cracker shell (or make one) and fill with softened ice cream of your choice. Cover and freeze. When serving slice and drizzle with a sauce such as caramel sauce topping, hot fudge or chocolate sauce topping, strawberry freezer jam, etc., and then with whipped cream, nuts, a cherry or whatever sounds good!) <br /><br />*For Single-Crust Baked Pie Shell: Roll out pastry on lightly floured waxed paper to 2” larger than inverted pie plate. Carefully place pastry in pie dish. Flute edges. Prick bottom & sides thoroughly with fork. Bake at 475° for 8-10 minutes; cool. <br />Precooked Crust<br /><br />Many recipes call for pie crusts to be blind-baked—that is, precooked without the filling so that the crust can set enough to form a seal. Partial blind-baking gives the crust a head start to keep wet fillings from causing a soggy bottom crust; pies with no-bake fillings require a fully blind-baked crust. First, prepare your pie shell, then follow these tips.<br />• Chill the raw pie shell at least 15 minutes before lining with foil. This will firm the dough enough to protect the decorative edge while you press foil into place.<br />• Use pie weights, dry beans, or uncooked rice to half-fill the foil liner in the pie shell. (Beans and rice can be used again for baking blind—but not in cooking, since the oven heat dries them out.)<br />• Bake the pie shell at 375° partway with foil and weights to set it and help keep its shape (about 15 minutes) then remove foil and weights to continue baking and allow crust to brown evenly.<br />• Let crust cool for at least 10 minutes before adding your filling.<br />• Check the edge while the filling is baking when using a blind-baked crust. If it gets too dark, loosely cover the edge with a strip of foil.Becca Hatchhttp://www.blogger.com/profile/02041536603540598731noreply@blogger.com0tag:blogger.com,1999:blog-1895157470805908936.post-39652629930049180772009-01-22T23:57:00.000-07:002009-01-22T23:58:23.402-07:00Turkey RecipesTurkey or Chicken Pot Pie<br /> <br />1/3 cup butter<br />1/3 cup flour<br />1/3 cup onion, chopped<br />½ tsp. salt<br />¼ tsp. pepper<br />1 ¾ cup turkey or chicken broth<br />2/3 cup milk<br />2 cups turkey or chicken, cooked and cut-up<br />1 pkg. (10 oz.) frozen peas & carrots<br />Celery Seed Crust (see recipe below)<br /> <br /><br />Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until mixture is smooth and bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and frozen vegetables; set aside. <br />Prepare Celery See Pastry. Roll out 2/3 of pastry into circle on lightly floured sheet of waxed paper. Ease pastry into deep dish pie dish. Pour chicken filling into pastry-lined dish. Roll remaining pastry dough into a circle; place over filling. Roll edges under; flute. Cut slits in center to allow steam to escape. Cook uncovered in 425° oven until crust is brown, 30 to 35 minutes. <br /><br />Celery Seed Crust<br /><br />2/3 cup plus 2 tbsp. Crisco (butter flavored)<br />2 cups flour<br />2 tsp. celery seed<br />1 tsp. salt<br />4-5 tbsp. water<br /><br />Cut shortening into flour, celery seed and salt until particles are size of small peas. Sprinkle in water, 1 tbsp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 tsp. additional water can be added if necessary). Gather into a ball. <br /><br />Chile Verde<br /><br />1-2 lbs. turkey, chicken or pork, cooked<br />4-6 cloves garlic<br />1 lb. tomatillas, peeled and diced<br />14 oz chicken broth<br />4 oz green chiles<br />1 tsp. cumin<br />1 large onion, diced<br />1 can great northern beans, drained and rinsed<br /><br />Mix all ingredients together and cook in crock-pot for 4 hours on high, 6 hours on low. 15-20 minutes before serving, shred meat and add ½ cup fresh cilantro, if desired. Serve in tortillas or over rice. <br /><br /><br />Asian Turkey Slaw<br /><br />Slaw:<br /> <br />2 ½ cups turkey; cooked and shredded (about 1 pound)<br />¾ cup celery, finely chopped<br />½ cup sugar snap peas, chopped<br />½ cup red bell pepper, chopped<br />¼ cup onion, finely chopped<br />1 10-oz package angel hair slaw<br />1 8-oz can water chestnuts, sliced and drained<br /> <br /><br />Dressing: <br /> <br />¼ cup cider vinegar<br />¼ cup rice wine vinegar<br />2 tbsp. sugar<br />1 tsp. salt<br />2 tsp. low-sodium soy sauce<br />¼ tsp. garlic powder<br />¼ tsp. freshly ground black pepper<br /> <br /> <br />Remaining Ingredients:<br /> <br />¼ cup slivered almonds, toasted<br />1 tsp. sesame seeds, toasted<br /> <br /><br />To prepare slaw, combine first 7 ingredients in a large bowl. To prepare dressing, combine cider vinegar and next 6 ingredients (through black pepper) in a small bowl; stir with a whisk. Pour dressing over the slaw; toss to coat. Cover and chill 1 hour. Sprinkle with slivered almonds and sesame seeds before serving.<br /><br />Turkey Spinach Toss<br /><br /> <br />2 (8-oz) turkey breast tenderloins, halved horizontally<br />¼ tsp. coarsely ground black pepper<br />2 tbsp. butter<br />2 oz. thinly sliced deli ham, cut in bite-size pieces<br />½ cup orange juice<br />2 (9-10 oz) pkg. fresh spinach<br />1 orange, cut in wedges<br /> <br /><br />Season turkey with pepper. In very large skillet heat butter over medium-high heat; add turkey. Cook 12 minutes or until no longer pink; turn once. Remove turkey from skillet. Slice into strips; cover and keep warm. Add ham to skillet; cook and stir 1 minute or until heated and starting to crisp. With slotted spoon remove from skillet. Add juice; bring to boiling. Add spinach, half at a time, to skillet; cook 1 minute or until just wilted. Add orange wedges with second batch of spinach. Using tongs, remove from skillet; divide among plates. Sprinkle with salt and pepper. Top with turkey and ham. Drizzle with remaining juices from skillet.<br /><br />Turkey Curry<br /><br />¼ cup vegetable oil<br />1 onion, sliced thin<br />1 tbsp. curry powder<br />Salt<br />4 garlic cloves, minced<br />1 tbsp. fresh ginger, grated<br />½ cup water<br />2 cups chicken, cooked and shredded<br />1 (15-oz) can chickpeas, rinsed<br />1 cup frozen peas<br />¼ cup raisins<br />½ cup plain whole-milk yogurt<br />¼ cup minced fresh cilantro<br /><br />Heat oil in skillet over medium-high heat until shimmering. Add onion, curry powder, and ½ tsp. salt and cook until onion is browned, 5 to 7 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in water, meat, chickpeas, peas and raisins. Cook, stirring frequently, until heated through.. Off heat, stir in yogurt and cilantro and serve.Becca Hatchhttp://www.blogger.com/profile/02041536603540598731noreply@blogger.com0tag:blogger.com,1999:blog-1895157470805908936.post-16680520681861654092009-01-22T23:56:00.001-07:002009-01-22T23:56:45.133-07:00Canning RecipesNebraska’s Apple Pie Filling <br />(from Putting Food By)<br /><br /> <br />4 ½ cups sugar<br />1 cup quick-cooking tapioca<br />1 tsp salt (optional)<br />2 tsp ground cinnamon<br />¼ tsp ground nutmeg<br />10 cups water<br />3 tablespoons lemon juice<br />11-13 lbs of tart apples, peeled, cored, and sliced (about 18 cups of apples)<br /> <br /><br />In a large saucepan blend the first five dry ingredients. Stir in 10 cups cools water, cook on medium-high heat; stir until thickened and bubbly; cook an additional 2 minutes. Add lemon juice. Add the apples. Stir constantly and bring mixture up to a rolling boil; cook 1 minute. Ladle into quart jars, leaving 1 inch headspace. Adjust lids and process in a boiling water bath- altitude adjusted is 40 minutes. <br /><br /><br />Applesauce<br /><br />Peel apples. Cut into quarters or eights. Remove core. Drop into anti-discoloration fluid. Put apples in large pot and fill within 2 inches of top. Bring to boil, stirring occasionally. Cook until tender. For chunky sauce, leave as is. For smoother sauce, put through food mill or blend (may need to add cooking water or apple juice for desired consistency.) Sweeten with brown sugar, if desired. <br /><br />Fill clean, hot jars with hot sauce leaving ½-inch headspace. Adjust lids and process in boiling water for 20 minutes for pints or quarts. <br /><br /><br /><br />Apricot Jam<br /><br /> <br />2 quarts crushed and peeled apricots<br />¼ cup lemon juice<br />6 cups sugar<br /> <br /><br />Combine apricots and lemon juice in a large saucepot. Add sugar. Bring slowly to a obil, stirring until sugar dissolves. Cook rapidly to gelling point, about 25 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle jam into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 25 minutes in a boiling-water canner. Yield: about 5 pints. <br /><br /><br /><br /><br />Beans – Boston Baked<br /><br /> <br />1 quart dried navy beans (about 2 pounds)<br />2 tsp. salt<br />½ pound salt pork, cut into pieces<br />3 large onions, sliced<br />2/3 cup brown sugar<br />2 tsp. salt<br />2 tsp. dry mustard<br />2/3 cup molasses<br /> <br /><br />Cover beans with 3 quarts water; let stand 12 to 18 hours in a cool place. Drain. Cover beans with 3 quarts water. Add 2 teaspoons salt; bring to boil. Reduce heat. Cover; simmer until skins begin to crack. Drain, reserving liquid. Pour beans into a baking dish or bean pot. Add pork and onions. Combine remaining ingredients and 4 cups reserved bean liquid (add water to make 4 cups, if necessary). Ladle sauce over beans. Cover; bake at 350 degrees for about 3 ½ hours. Add water, if necessary, as beans should be ‘soup.’ Pack hot beans and sauce into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 20 minutes, quarts 1 hour and 35 minutes at 15 pounds pressure in a steam-pressure canner.<br /><br /><br />Tomatillo Salsa<br /><br /> <br />5 ½ cups chopped, cored, husked tomatillos (about 2 pounds)<br />1 cup onion, chopped<br />1 cup green chili peppers, chopped<br />4 cloves garlic, minced<br />2 Tbsp. cilantro, minced<br />2 tsp. cumin<br />½ tsp. salt<br />½ tsp. red pepper<br />1 cup vinegar<br />¼ cup lime juice<br /> <br /><br /><br />Combine all ingredients in a large saucepot. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving ¼-inch headspace. Adjust two-piece caps. Process 25 minutes in a boiling-water canner. Yield: about 2 pints.<br /><br /><br />Apple Spice Cake<br /><br /> <br />Spice cake mix<br />3 eggs<br />2 quarts apple pie filling<br />1 cup applesauce<br /> <br /><br />Beat together cake mix, eggs and applesauce. Spread ½ of mixture into a greased 9x13 pan. Pour apple pie filling on top. Spread remaining mixture on top of apple pie filling. Bake at 375 for about 40 minutes.Becca Hatchhttp://www.blogger.com/profile/02041536603540598731noreply@blogger.com0tag:blogger.com,1999:blog-1895157470805908936.post-3316695285089921712009-01-22T23:49:00.000-07:002009-01-22T23:55:00.320-07:00Three Month Food Supply: Recipe IdeasThree Month Food Storage: Recipe Ideas<br /><br />Chicken and Artichoke Cacciatore<br /> <br />2 15 oz. cans chicken<br />1 6oz jar marinated artichoke hearts<br />1 16oz can crushed or diced tomatoes<br />1 4oz jar or can mushrooms<br />1 cup uncooked rice or 8 oz. any pasta<br />¼ tsp oregano<br />½ tsp. basil<br />½ tsp pepper<br />1 tsp garlic powder<br />¼ cup red wine vinegar<br /> <br /><br />Drain chicken and cut into bite size pieces. In a large mixing bowl, combine the chicken, artichoke hearts, tomatoes, seasonings, mushrooms, and vinegar. Pour into a 9x9 pan and cover. Bake at 350 for 30 minutes. Serve over cooked rice or pasta. Serves 4.<br /><br /><br />Baked Apple Oatmeal<br /><br /> <br />2 T butter<br />2 cups chopped apples<br />4 cups boiling water<br />2 cups raisins<br />2 cups nuts<br />4 cups old fashioned oats<br />2 2/3 cups nonfat dry milk<br />¾ cup brown sugar<br />1 T salt <br />2 T cinnamon<br /> <br /><br />Combine all ingredients and place in a 9x13 casserole dish. Bake uncovered at 350 for 30-35 minutes.<br /><br /><br />Chicken Enchilada Soup<br /><br /> <br />1/3 cup oil<br />¼ cup chicken base/bullion<br />2 cups diced onion<br />2 tsp EACH cumin, chili powder, garlic<br />½ tsp cayenne pepper<br />2 cups masa harina (corn flour)<br />4 quarts water<br />2 cups or 1 can crushed tomatoes<br />1 lb Velveeta<br />1 can tomato sauce (small)<br />2-3 lbs. cooked chicken<br /> <br /><br />In a large pot sauté onions in oil, chicken base and spices. Cook until onions are soft. In another bowl combine Masa with 6 cups water and whisk out lumps. Add to onion mixture and bring to a boil- cook and stir for three minutes to rid masa of raw taste. Add remaining 10 cups water, stir out lumps, then add all remaining ingredients. Heat until cheese is melted. Serve topped with corn chips and sour cream. This freezes well.<br /><br /><br /><br /><br /><br />Red Beans and Rice<br /><br /> <br />1 can diced tomatoes<br />1 cup brown rice<br />2 T dehydrated onion<br />¼ cup dehydrated carrot<br />¼ cup dehydrated celery<br />¼ cup dehydrated bell pepper<br />1 T oil<br />¼ cup beef or sausage TVP<br />¼ t. garlic powder<br />½ t basil<br />1 t. chili powder<br />½ t cumin<br />1 can red kidney beans, drained and rinsed<br />1 ½ T vinegar<br />½ T Worcestershire sauce<br />½ t sugar<br />OPTIONAL: ½ can tomato paste or ketchup to taste<br /> <br /><br />Drain tomatoes, reserving liquid. Add water to reserved liquid to make 2 ¼ c. Simmer rice in liquid for 55 minutes or until tender. Rehydrate vegetables (all together) in 1 c. hot water (or more, if needed) allow to sit until water is absorbed. Rehydrate beef TVP (spices included) by simmering in water (start with ¼ cup and add as needed). Heat oil in skillet. Add rehydrated veggies and drained tomatoes. Heat through. Add all other ingredients (except rice) and heat through. Serve with cooked rice. <br /><br /><br />Potato Cream Cheese Soup<br /><br /> <br />½ cup chopped onions<br />¼ cup finely diced celery<br />2 T butter<br />2 T flour<br />3 cups shredded potatoes<br />3 cups low salt chicken broth<br />½ cup sour cream<br />4 oz. cream cheese<br />2 T cooked and crumbled bacon or finely diced ham<br />½ t dill weed<br />Salt and pepper to taste<br /> <br /><br />In a small saucepan, sauté onions and celery in butter until tender. Add flour, stir and cook over medium heat 1 minute. Set aside.<br />In a 3 quart pan, combine broth and potatoes. Bring to a boil. Reduce heat. Cook until potatoes are tender, but not mushy. Stir occasionally so potatoes don’t stick. While potatoes are cooking, melt cream cheese with sour cream in microwave. Mix well. Combine cream cheese mixture and onion mixture with potatoes and broth. Mix well, add dill, bacon, and salt and pepper. Thin with milk if necessary.<br /><br /><br />Hawaiian Pork Chops<br /><br /> <br />4-6 lean pork chops<br />1 small can crushed pineapple<br />1 cup BBQ sauce<br /> <br /><br />Grease crock pot, pour pineapple and BBQ sauce over pork chops. Cook on high 3-4 hours or low 6-8 hours. Serve with rice. <br /><br />Shortcut Chicken Manicotti<br /> <br />1 can cream of chicken soup<br />1 ½ cups water<br />4 oz velveeta, cut up<br />2 cups frozen broccoli<br />12 uncooked manicotti shells<br />1 lb chicken, cut up into ½ inch pieces<br />¼ cup parmesan cheese<br /> <br /><br />Preheat oven to 400. Mix soup, water, and velveeta in a microwaveable bowl. Microwave for 3 min, or until velveeta is melted and mixture is well blended, stirring after two minutes. Pour 1/3 of soup mixture onto bottom of 9x13 pan. Stir broccoli into remaining soup mixture. Stuff pasta with chicken, place in baking dish. Cover completely with remaining soup mixture, sprinkle with parmesan, and cover with foil. Bake 45-40 minutes or until pasta is tender and chicken is cooked through. <br /><br /><br />Texas Two-Step Chicken Picante<br /><br /> <br />4 boneless chicken breast halves<br />1 ½ cups pace picante sauce<br />3 T brown sugar<br />1 T Dijon mustard<br />3 cups hot cooked rice<br /> <br /><br />Place chicken in 2 qt. shallow baking dish. Mix picante sauce, sugar, and mustard. Pour over chicken. Bake at 400 for 20 minutes or until done. Serve with rice.<br /><br /><br />Garlic Chicken<br /><br /> <br />4 chicken breasts<br />1 pkg Good Seasons Garlic Cheese Salad Dressing Mix<br />1 can cream of chicken soup.<br /> <br /><br />Cook in crock pot on high for 3 hours. Add 1 cup sour cream ½ hour before serving. Serve over cooked fettuccini. <br /><br /><br />Cranberry Chicken<br /><br /> <br />8 oz. Catalina dressing<br />1 can whole cranberries<br />1 envelope onion soup mix<br />4- 6 chicken breasts<br /> <br /><br />Place chicken in 9x13 pan. Combine other ingredients and pour over chicken. Cover and bake 45 minutes or until chicken done. Serve over rice. <br /><br /><br /><br /><br />15 Bean Soup<br /><br /> <br />1 20 oz bag 15 bean soup mix (ham beans)<br />1 large onion, chopped<br />1 green pepper, chopped<br />1 15 oz canned diced tomatoes<br />1 tsp. chili powder (or more to taste)<br />1-2 cloves garlic, minced<br />Juice of 1 lemon<br /> <br /><br />Quick Soak Method: Bring 8 cups of water and beans to a boil. Boil 2 minutes. Remove from heat. Cover and let sit 1 hour. Drain and rinse beans.<br /><br />Combine beans, onion, and 1 qt water & 1 qt. chicken broth (or 2 qt. chicken broth). Bring to a boil, reduce heat and let simmer for 1 ½ -2 hours with lid slightly tilted. Add tomatoes, garlic, chili powder, green pepper, and lemon juice. Heat thoroughly. <br /><br /><br />Pie Crust Made with Oil<br /><br /> <br />2 ¾ cups sifted all-purpose flour<br />1 t salt<br />½ cup vegetable oil<br />½ cup milk<br /> <br /><br />Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for at least 15 minutes. Roll out on lightly floured surface. <br /><br /><br />Tuscan Tomato Soup<br /><br /> <br />3 Tbsp. olive oil<br />1 to 2 large onions, diced small<br />5 c. diced and seeded tomatoes<br />3 c. chicken stock<br />1 ½ c heavy whipping cream (if you want low fat, use fat free half & half)<br />1 c. basil pesto (in deli section)<br />Salt and Pepper to taste<br /> <br /><br />Heat oil in a large soup pot. Add onions and cook over low heat until completely translucent. Add tomatoes and allow to warm to a simmer. Add chicken stock. Bring to a simmer and allow to simmer for 15 minutes to allow for interchange of flavors. Add whipping cream. Add pesto. Blend to desired consistency in food processor or blender. Adjust seasoning with salt and pepper.Becca Hatchhttp://www.blogger.com/profile/02041536603540598731noreply@blogger.com0tag:blogger.com,1999:blog-1895157470805908936.post-6485373516378899582009-01-22T23:44:00.001-07:002009-01-22T23:46:33.614-07:00Italian Sauces<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 12"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CBRUCE%7E1.HAT%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml"><link rel="themeData" href="file:///C:%5CDOCUME%7E1%5CBRUCE%7E1.HAT%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx"><link rel="colorSchemeMapping" href="file:///C:%5CDOCUME%7E1%5CBRUCE%7E1.HAT%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_colorschememapping.xml"><!--[if gte mso 9]><xml> <w:worddocument> <w:view>Normal</w:View> <w:zoom>0</w:Zoom> <w:trackmoves/> <w:trackformatting/> 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mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <div class="Section1"> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><span style="font-size: 14pt;">Lisa’s Italian Sauces<o:p></o:p></span></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><span style="font-size: 14pt;"><o:p> </o:p></span></b></p> <p class="MsoNormal"><b style="">Disclaimer:<span style=""> </span></b>I don’t make my Italian sauces with recipes.<span style=""> </span>What I have put here is a list of ingredients and an approximation of the measurements to give you an idea and a basic guide of what I do.<span style=""> </span>Some of the cooking times and amounts may vary somewhat.<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Marinara Sauce<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section2"> <p class="MsoNormal">2 Tbsp. olive oil</p> <p class="MsoNormal">2 garlic cloves, minced</p> <p class="MsoNormal">1 small onion, chopped</p> <p class="MsoNormal">1 16 oz. can crushed tomatoes</p> <p class="MsoNormal">½ 6 oz. can tomato paste</p> <p class="MsoNormal">1 Tbsp. sugar</p> <p class="MsoNormal">2 tsp. dried basil (you can use fresh but need to put more)</p> <p class="MsoNormal">1 ½ tsp. salt</p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section3"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Heat oil.<span style=""> </span>Add garlic and onion and sauté until tender.<span style=""> </span>Stir in tomato paste, crushed tomatoes and remaining ingredients.<span style=""> </span>Reduce heat, cover and cook 20 min. or until thickened.<span style=""> </span>Serve over any pasta shape of your choice.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Shrimp Sauce<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section4"> <p class="MsoNormal">2 Tbsp. olive oil</p> <p class="MsoNormal">2 small zucchini, chopped</p> <p class="MsoNormal">1 yellow squash, chopped</p> <p class="MsoNormal">1 red bell pepper, chopped</p> <p class="MsoNormal">1 Tbsp. capers (optional)</p> <p class="MsoNormal">1 cup fresh mushrooms</p> <p class="MsoNormal">1 8 oz. package of cooked salad shrimp</p> <p class="MsoNormal">2 garlic cloves, minced</p> <p class="MsoNormal">1 ½ cups frozen corn</p> <p class="MsoNormal">1 ½ cups white wine</p> <p class="MsoNormal">Salt and pepper to taste</p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section5"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Heat oil.<span style=""> </span>Add all the ingredients except the shrimp.<span style=""> </span>Cook until the vegetables are tender but be careful not to overcook them.<span style=""> </span>In the last 7 min. add the shrimp.<span style=""> </span>Serve over spaghetti or linguine.<span style=""> </span>If desired, sprinkle with Parmesan cheese.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><o:p> </o:p><b style=""><o:p>
<br /></o:p></b></p><b style=""><o:p></o:p></b><b style=""><o:p></o:p></b><b style=""><o:p></o:p></b><b style=""><o:p></o:p></b><b style=""><o:p></o:p></b> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p>
<br /></o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Cubana Sauce<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section6"> <p class="MsoNormal">2 Tbsp. olive oil</p> <p class="MsoNormal">2 or 3 carrots, diced</p> <p class="MsoNormal">1 cup celery, diced</p> <p class="MsoNormal">4 Tbsp. capers</p> <p class="MsoNormal">1 cup sliced fresh mushrooms</p> <p class="MsoNormal">1 green bell pepper, diced</p> <p class="MsoNormal">1 tsp. dried oregano</p> <p class="MsoNormal">1 28 oz. can of diced or crushed tomatoes</p> <p class="MsoNormal">2 cups water</p> <p class="MsoNormal">Salt and pepper to taste</p> <p class="MsoNormal">1 8 oz fresh Italian mozzarella in small cubes</p> <p class="MsoNormal">Fresh chopped Italian parsley</p> <p class="MsoNormal">1 box Barilla penne pasta</p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section7"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Heat oil.<span style=""> </span>Add the carrots and celery.<span style=""> </span>Cook until a little tender.<span style=""> </span>Add the tomatoes, capers, mushrooms, bell pepper, water and then salt and pepper to taste.<span style=""> </span>Cover the pot and continue to cook for 20 min.<span style=""> </span>Cook the pasta just before the sauce is ready.<span style=""> </span>While the sauce is still warm, add the cubes of mozzarella to melt them.<span style=""> </span>Then add the chopped parsley.<span style=""> </span>Top pasta with the sauce.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Paglia e Fieno Sauce<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section8"> <p class="MsoNormal">2 Tbsp. olive oil</p> <p class="MsoNormal">1 medium onion, chopped</p> <p class="MsoNormal">2 cups cooked ham, diced</p> <p class="MsoNormal">2 cups mushrooms, sliced</p> <p class="MsoNormal">2 cups frozen peas</p> <p class="MsoNormal">2 ½ cups heavy cream</p> <p class="MsoNormal">1 cup Parmesan cheese</p> <p class="MsoNormal">Salt and pepper to taste</p> <p class="MsoNormal">1 pkg. Fettuccine (half spinach pasta and half regular pasta)</p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section9"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Heat oil.<span style=""> </span>Add onions and sauté until tender.<span style=""> </span>Add ham and mushrooms.<span style=""> </span>Cook about 10 min.<span style=""> </span>Add peas and cream and continue to cook on low heat for 5 more min.<span style=""> </span>Add the Parmesan cheese to the sauce.<span style=""> </span>Serve immediately on cooked fettuccine.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Roasted bell pepper sauce<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section10"> <p class="MsoNormal">4 large bed bell peppers</p> <p class="MsoNormal">¾ cup whipping or heavy cream</p> <p class="MsoNormal">1 envelope Good Season Italian salad dressing</p> <p class="MsoNormal">2 Tbsp. dried basil (if the basil is fresh, double the amount)</p> <p class="MsoNormal">Salt and pepper to taste</p> <p class="MsoNormal">1 pkg. Barilla medium shells</p> <p class="MsoNormal">Parmesan cheese</p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section11"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Cut the peppers in half and remove the seeds.<span style=""> </span>Place peppers in a foiled lined baking pan.<span style=""> </span>Broil the peppers until they almost turn completely black.<span style=""> </span>Immediately place in paper bag; close and let cool about 30 min.<span style=""> </span>Remove the skin and chop them into medium-sized chunks. <span style=""> </span>In blender, process prepared peppers, cream, dressing, salt and pepper until smooth.<span style=""> </span>Toss with hot shells and serve with Parmesan cheese. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center">
<br /><b style="">Mediterranean Sauce<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section12"> <p class="MsoNormal">4 Tbsp. olive oil</p> <p class="MsoNormal">1 medium onion, chopped</p> <p class="MsoNormal">1 clove garlic, minced</p> <p class="MsoNormal">1 can albacore tuna, drained</p> <p class="MsoNormal">1 28 oz can crushed tomatoes</p> <p class="MsoNormal">Salt and pepper to taste</p> <p class="MsoNormal">1 small jar of green olives</p> <p class="MsoNormal">1 cup Sicilian black olives (or regular black olives)</p> <p class="MsoNormal">Fresh basil, chopped</p> <p class="MsoNormal">1 500 gr. Spaghetti</p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section13"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Heat oil.<span style=""> </span>Add the chopped onion, garlic and chopped basil.<span style=""> </span>Sauté until tender.<span style=""> </span>Drain the tune and add to the onion mix.<span style=""> </span>Break up the large chunks of tuna.<span style=""> </span>Add the tomatoes.<span style=""> </span>Bring to a boil and then lower the heat.<span style=""> </span>Season with salt and pepper.<span style=""> </span>Add the olives and continue to cook for 20 min.<span style=""> </span>Pour over hot spaghetti.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Carbonara Sauce<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section14"> <p class="MsoNormal">8 oz. chopped pancetta (Italian bacon)</p> <p class="MsoNormal">4 egg yolks, beaten</p> <p class="MsoNormal">½ cup whipping cream</p> <p class="MsoNormal">2 Tbsp. butter</p> <p class="MsoNormal">Salt and pepper to taste</p> <p class="MsoNormal">1 cup Parmesan cheese</p> <p class="MsoNormal">Spaghetti</p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section15"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Heat a large saucepan. Add the chopped pancetta.<span style=""> </span>Cook slowly until it has rendered some of its fat.<span style=""> </span>Beat egg yolks with the cream.<span style=""> </span>Add the Parmesan cheese and salt and pepper.<span style=""> </span>Set aside.<span style=""> </span>Cook the pasta.<span style=""> </span>Drain the water from the pasta but save 2 or 3 Tbsp. of the cooking water.<span style=""> </span>In another saucepan melt the butter, add the cooked pasta and the reserved water.<span style=""> </span>Add the pancetta with the fat.<span style=""> </span>Remove the pan from the heat.<span style=""> </span>Add the egg mixture and incorporate well with the pasta.<span style=""> </span>Put the pan back on the burner and mix well.<span style=""> </span>The eggs will cook in a few seconds.<span style=""> </span>Remove the pan from the heat and serve immediately.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p><b style=""><o:p></o:p></b><b style=""><o:p></o:p></b><b style=""><o:p></o:p></b><b style=""><o:p></o:p></b><b style=""><o:p></o:p></b><b style=""><o:p></o:p></b><b style=""><o:p></o:p></b> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Gnocchi (Italian potato dumplings)<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section16"> <p class="MsoNormal">2.2 lbs. Russet potatoes</p> <p class="MsoNormal">2 ½ cups flour</p> <p class="MsoNormal">1 egg</p> <p class="MsoNormal">Salt and pepper to taste</p> <p class="MsoNormal">Freshly grated nutmeg</p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section17"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Cook whole potatoes in a large pan of salted water about 1 hour.<span style=""> </span>Check for tenderness with a fork.<span style=""> </span>Bring another large pot of water to a boil in which the gnocchi will be cooked.<span style=""> </span>As soon as the potatoes are cooked, peel them and put them through a potato ricer and into a large bowl.<span style=""> </span>Add the flour, salt, pepper, nutmeg and the egg to the potatoes.<span style=""> </span>Quickly mix the ingredients to form a ball.<span style=""> </span>Place the dough into a Ziploc bag and use it as a pastry bag by cutting off one corner on a diagonal about ½ inch wide.<span style=""> </span>Have another person push the dough slowly through the opening in the Ziploc bag and cut gnocchi with a kitchen sheer into one inch pieces.<span style=""> </span>Drop gnocchi into salted water in several batches.<span style=""> </span>As soon as they are cooked, they will float to the top.<span style=""> </span>With a slotted spoon, drain off the excess water and place them into a serving dish layering the gnocchi with the sauce and parmesan cheese.<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">.</p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Homemade Pasta<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <div class="Section18"> <p class="MsoNormal">2 1/3 cups all purpose flour</p> <p class="MsoNormal">1 tsp. dried basil, marjoram, or sage, crushed (optional)</p> <p class="MsoNormal">½ tsp. salt</p> <p class="MsoNormal">2 beaten eggs</p> <p class="MsoNormal">1/3 cup water</p> <p class="MsoNormal">1 tsp. cooking oil or olive oil</p> </div> <span style="font-size: 12pt; font-family: "Times New Roman","serif";">
<br /> </span> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">In a large mixing bowl stir together 2 cups of the flour; spice (optional) and salt.<span style=""> </span>Make a well in the center of the dry mixture.<span style=""> </span>In a small mixing bowl combine eggs, water and oil.<span style=""> </span>Add to dry mixture; mix well.<span style=""> </span></p> <p class="MsoNormal">Sprinkle kneading surface with the remaining flour. <span style=""> </span>Turn dough out onto floured surface.<span style=""> </span>Knead till dough is smooth and elastic (8 to 10 minutes total).<span style=""> </span>Cover and let the dough rest for 10 minutes.<span style=""> </span></p> <p class="MsoNormal">Divide dough into 4 equal portions.<span style=""> </span>On lightly floured surface, roll each portion into a 12-inch square (about 1/16 inch thick).<span style=""> </span>Let stand, uncovered, about 20 minutes.<span style=""> </span>Cut as desired.<span style=""> </span>Cook homemade pasta till tender but still firm (2 – 3 minutes for most types).<span style=""> </span>Drain well.<span style=""> </span>Makes about 1 pound fresh pasta.<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> Becca Hatchhttp://www.blogger.com/profile/02041536603540598731noreply@blogger.com0tag:blogger.com,1999:blog-1895157470805908936.post-33616635086625453352009-01-22T23:38:00.000-07:002009-01-22T23:42:53.308-07:00Corn Recipes<meta equiv="Content-Type" content="text/html; charset=utf-8"><meta name="ProgId" content="Word.Document"><meta name="Generator" content="Microsoft Word 12"><meta name="Originator" content="Microsoft Word 12"><link rel="File-List" href="file:///C:%5CDOCUME%7E1%5CBRUCE%7E1.HAT%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_filelist.xml"><link rel="themeData" href="file:///C:%5CDOCUME%7E1%5CBRUCE%7E1.HAT%5CLOCALS%7E1%5CTemp%5Cmsohtmlclip1%5C01%5Cclip_themedata.thmx"><link rel="colorSchemeMapping" 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div.Section26 {page:Section26;} --> </style><!--[if gte mso 10]> <style> /* Style Definitions */ table.MsoNormalTable {mso-style-name:"Table Normal"; mso-tstyle-rowband-size:0; mso-tstyle-colband-size:0; mso-style-noshow:yes; mso-style-priority:99; mso-style-qformat:yes; mso-style-parent:""; mso-padding-alt:0in 5.4pt 0in 5.4pt; mso-para-margin:0in; mso-para-margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:11.0pt; font-family:"Calibri","sans-serif"; mso-ascii-font-family:Calibri; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:"Times New Roman"; mso-fareast-theme-font:minor-fareast; mso-hansi-font-family:Calibri; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} </style> <![endif]--> <div style="font-family: arial;" class="Section1"> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Black Bean & Corn Salsa<o:p></o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal">2 ears corn on the cob, cooked and stripped</p> <p class="MsoNormal">1 can black beans, rinsed</p> <p class="MsoNormal">1 4 oz. can diced green chiles</p> <p class="MsoNormal">1 can diced tomatoes</p> <p class="MsoNormal">1 small onion, diced</p> <p class="MsoNormal">½ tsp. cumin or taco seasoning</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Mix together and serve with grilled or BBQ meat.</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Grilled Corn on the Cob<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Remove some of the husks and trim ends. Soak in lightly salted water 1/2 hour. Grill med heat 10 minutes and turn and cook 10 more minutes. Cool and eat. Really delicious,</p><p class="MsoNormal">
<br /></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Corn Tortillas<o:p></o:p></b></p> </div><span style="font-family: arial;">2 cups masa </span><div style="font-family: arial;" class="Section2"> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">1 ¼ cups water</p> </div><span style="font-family: arial;"> ¼ tsp. salt</span><div style="font-family: arial;" class="Section3"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Mix thoroughly for about 2 minutes to form soft dough.<span style=""> </span>If dough feels dry, add more water (one Tbsp. at a time).</p> <p class="MsoNormal">Divide dough into 16 equal balls, cover with damp cloth to keep dough moist.<span style=""> </span>Place each ball between plastic and roll until tortilla measures 5 to 6 inches in diameter.<span style=""> </span>Preheat ungreased griddle on med-high heat.<span style=""> </span>Cook tortillas one at a time for 50 seconds.<span style=""> </span>Turn, then cook the second side for another 50 seconds.<span style=""> </span>Cover tortillas with cloth napkin to keep soft and warm.<span style=""> </span></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">
<br /></b></p><p class="MsoNormal" style="text-align: center;" align="center"><b style="">White Chili<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div><span style="font-family: arial;"> 4 cups chicken, cooked & diced</span><div style="font-family: arial;" class="Section4"> <p class="MsoNormal">1 14 oz. can Garbanzo beans, drained</p> <p class="MsoNormal">1 15 oz. can Great Northern White Beans, drained</p> <p class="MsoNormal">1 15 oz. can White Hominy, drained</p> <p class="MsoNormal">1 4 oz. can Green Chiles, chopped</p> <p class="MsoNormal">1 medium yellow onion, chopped</p> <p class="MsoNormal">1 clove garlic, minced</p> <p class="MsoNormal">1 tsp. cumin</p> <p class="MsoNormal">2 10 oz. cans chicken broth</p> </div> <span style="font-family: arial;font-family:";font-size:12;" >
<br /></span> <div style="font-family: arial;" class="Section5"> <p class="MsoNormal">Grated cheese and sour cream</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Sauté chopped onion and garlic in a little of the chicken broth.<span style=""> </span>Add rest of ingredients.<span style=""> </span>Heat and serve with cheese and sour cream.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal"><b style=""><o:p> </o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">
<br /></b></p><p class="MsoNormal" style="text-align: center;" align="center"><b style="">Tortilla Soup<o:p></o:p></b></p> <p class="MsoNormal"><o:p> </o:p></p> </div><span style="font-family: arial;"> 1 Tbsp. oil</span><div style="font-family: arial;" class="Section6"> <p class="MsoNormal">¼ cup celery, chopped</p> <p class="MsoNormal">¼ cup tomato, chopped</p> <p class="MsoNormal">¼ cup leek, chopped</p> <p class="MsoNormal">1 garlic clove, minced</p> <p class="MsoNormal">½ tsp. cumin</p> <p class="MsoNormal">½ tsp. coriander </p> <p class="MsoNormal">2 cups tomato sauce</p> <p class="MsoNormal">½ cup masa flour</p> <p class="MsoNormal">4 cups chicken broth</p> <p class="MsoNormal">1 tsp. salt</p> <p class="MsoNormal">2 Tbsp. chicken bouillon </p> </div> <span style="font-family: arial;font-family:";font-size:12;" >
<br /></span> <div style="font-family: arial;" class="Section7"> <p class="MsoNormal"><b style="">Garnish:<o:p></o:p></b></p> </div> <span style="font-family: arial;font-family:";font-size:12;" >
<br /></span> <div style="font-family: arial;" class="Section8"> <p class="MsoNormal">Tortilla strips, fried or baked</p> <p class="MsoNormal">Avocado</p> <p class="MsoNormal">Sour cream</p> <p class="MsoNormal">Fresh cilantro</p> <p class="MsoNormal">Fresh lime juice</p> </div> <span style="font-family: arial;font-family:";font-size:12;" >
<br /></span> <div style="font-family: arial;" class="Section9"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">In large saucepan on medium-high heat fry celery, tomato and leek until soft.<span style=""> </span>Add garlic & seasonings and cook 30 seconds.<span style=""> </span>Add tomato sauce and stir until combined.<span style=""> </span><span style=""> </span></p> <p class="MsoNormal">Separately blend masa flour with one cup of chicken broth. Add the vegetables mix until both integrate well, and strain.
<br />Add the remaining chicken broth, chicken flavor bouillon and salt. Allow to simmer to meld the flavors until a thick texture is reached.</p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">
<br /></b></p><p class="MsoNormal" style="text-align: center;" align="center"><b style="">
<br /></b></p><p class="MsoNormal" style="text-align: center;" align="center"><b style="">Polenta<o:p></o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center">Cooking Light</p> <p class="MsoNormal"><!--[if !supportLineBreakNewLine]-->
<br /><!--[endif]--></p> </div><span style="font-family: arial;"> 2 teaspoons olive oil</span>
<br /><div style="font-family: arial;" class="Section10"><p class="MsoNormal">1/2 cup chopped onion
<br />4 cups chicken broth (or sub 1 cup milk)
<br />2 cups corn kernels
<br />2 garlic cloves
<br />1 cup polenta or corn meal
<br />1/2 cup grated parmesan
<br />1/2 tsp salt
<br />1/8 tsp salt and pepper
<br />1 cup chopped tomato
<br />Chopped basil</p> </div>
<br /><div style="font-family: arial;" class="Section11"><p class="MsoNormal">Heat oil, add onion and cook until tender. Stir in broth, corn, and garlic, bring to a boil. Cover and simmer 5 minutes. Slowly add polenta, stirring with a whisk until thickened, about 5 minutes. Add cheese, salt, and pepper. Remove from heat, sprinkle with tomatoes and basil. Serve immediately.</p> <p class="MsoNormal">
<br /><!--[if !supportLineBreakNewLine]-->
<br /><!--[endif]--></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Waffle/Pancake Batter</b>
<br /><!--[if !supportLineBreakNewLine]-->
<br /><!--[endif]--></p> </div><span style="font-family: arial;"> 2 cups buttermilk</span>
<br /><div style="font-family: arial;" class="Section12"><p class="MsoNormal">1/2 cup melted butter or canola oil
<br />2 eggs
<br />1/2 cup ricotta cheese</p> </div> <span style="font-family: arial;font-family:";font-size:12;" >
<br /></span> <div style="font-family: arial;" class="Section13"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Whisk together and then add:<!--[endif]--></p> </div><span style="font-family: arial;"> 1/2 cup cornmeal</span>
<br /><div style="font-family: arial;" class="Section14"><p class="MsoNormal">2 scant cups flour (spoon into the cup, don't pack it in)
<br />2 tsp baking powder
<br />1 tsp baking soda
<br />1/2 tsp salt</p> </div> <b style="font-family: arial;"><span style=";font-size:12;" >
<br /></span></b> <div style="font-family: arial;" class="Section15"> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Janet’s Cornbread<o:p></o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> </div><span style="font-family: arial;"> 1 ½ cups flour</span><div style="font-family: arial;" class="Section16"> <p class="MsoNormal">1 cup cornmeal</p> <p class="MsoNormal">2 tsp. baking powder</p> <p class="MsoNormal">¼ tsp. baking soda</p> <p class="MsoNormal">¾ tsp. salt</p> <p class="MsoNormal">¼ cup light brown sugar, packed</p> <p class="MsoNormal">¾ cup frozen corn, thawed</p> <p class="MsoNormal">1 cup buttermilk</p> <p class="MsoNormal">2 large eggs</p> <p class="MsoNormal">1 cube unsalted butter, melted and cooled slightly</p> </div> <span style="font-family: arial;font-family:";font-size:12;" >
<br /></span> <div style="font-family: arial;" class="Section17"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Take out corn and let stand at room temp. until needed (can use fresh corn if in season.)<span style=""> </span>Heat oven to 400 degrees.<span style=""> </span>Spray 8 in. baking dish with nonstick spray.<span style=""> </span>Whisk flour, cornmeal, baking powder, baking soda and salt until combined, set aside.<span style=""> </span>In a food processor or blender combine brown sugar, thawed corn and buttermilk until combined, about 5 seconds.<span style=""> </span>Add eggs and process until well combined, about 5 seconds longer.<span style=""> </span>(There will still be lumps from the corn).<span style=""> </span>Using a rubber spatula, make a well and pour wet ingredients into the dry ingredients.<span style=""> </span>Fold together until just moistened and combined. <span style=""> </span>Add butter and stir until just combined.<span style=""> </span><span style=""> </span>Pour into baking dish and bake until deep golden brown, 25 to 35 minutes.<span style=""> </span>Cool 10 minutes on a wire rack.<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> </div> <span style="font-family: arial;font-family:";font-size:12;" >
<br /></span> <div style="font-family: arial;" class="Section18"> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Upside Down Cornmeal Cake<o:p></o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center">Cooking Light</p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> </div><span style="font-family: arial;"> 1 cup nectarine slices (1/4 inch)</span><div style="font-family: arial;" class="Section19"> <p class="MsoNormal">1 cup blueberries</p> <p class="MsoNormal">1 cup rasberries</p> <p class="MsoNormal">1 tsp lemon juice</p> <p class="MsoNormal">Cooking spray</p> <p class="MsoNormal">1 Tbsp. butter, melted</p> <p class="MsoNormal">1 cup plus 1 T sugar, divided</p> <p class="MsoNormal">1 1/4 cup all-purpose flour</p> <p class="MsoNormal">1/2 cup cornmeal</p> <p class="MsoNormal">1 1/2 tsp baking powder</p> <p class="MsoNormal">1/2 tsp salt</p> <p class="MsoNormal">5 tablespoons butter, softened</p> <p class="MsoNormal">2 large eggs</p> <p class="MsoNormal">1 tsp vanilla</p> </div> <span style="font-family: arial;font-family:";font-size:12;" >
<br /></span> <div style="font-family: arial;" class="Section20"> <p class="MsoNormal"> </p> <p class="MsoNormal">Preheat oven to 350.<span style=""> </span>Combine first 4 ingredients and toss gently. Coat a 9 inch cake pan with cooking spray. Brush pan with 1 T melted butter. Sprinkle pan with 1 T sugar. Pour fruit mixture into pan and set aside.<span style=""> </span>Lightly spoon flour into dry measuring cups. Level with a knife. Combine flour, cornmeal, baking powder and salt. Combine remaining 1 cup sugar and 5 T softened butter. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture to butter mixture, beat until just combined.<span style=""> </span>Spoon batter over fruit mixture. Bake at 350 for 40 minutes or until cake is light brown. The wooden pick test isn't accurate for this because of the fruit on the bottom. Look for the cake to brown slightly as your best visual cue for doneness. Cool in pan for 5 minutes on a rack. Place a plate upside down on top of cake pan, invert cake onto plate. Serve warm with vanilla ice cream. </p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center">
<br /><!--[if !supportLineBreakNewLine]-->
<br /><!--[endif]--></p> <p class="MsoNormal" style="text-align: center;" align="center"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Lemon Cornmeal Cookies</b>
<br />Cooking Light, May 2008
<br /><!--[if !supportLineBreakNewLine]-->
<br /><!--[endif]--></p> </div><span style="font-family: arial;"> 1 cup flour</span>
<br /><div style="font-family: arial;" class="Section21"><p class="MsoNormal">1/3 cup cornmeal
<br />1/2 tsp baking soda
<br />1/4 tsp salt
<br />1/4 tsp ground ginger
<br />3/4 cup plus 2 T sugar
<br />6 T butter, softened
<br />1 large egg
<br />1 T grated lemon rind</p> </div>
<br /><div style="font-family: arial;" class="Section22"><p class="MsoNormal">Preheat oven to 350.<span style=""> </span>Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and next four ingredients, stir with a whisk. Combine sugar and butter in a large bowl, and beat at medium speed until light and fluffy (about 5 min). Add egg, beat well. Beat in lemon rind. Add flour to butter mixture, and beat at medium low just until blended.
<br />
<br />Spoon about 1 1/2 tsp batter 2 inches apart onto parchment lined baking sheets. Bake at 350 for about 12 minutes, until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes and then remove to a wire rack.
<br />
<br /><!--[if !supportLineBreakNewLine]-->
<br /><!--[endif]--></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">Baked Caramel Corn<o:p></o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center">BH&G Cookbook</p> <p class="MsoNormal" style="text-align: center;" align="center"><o:p> </o:p></p> </div><span style="font-family: arial;"> ½ cup popcorn popped (about 8 cups popped)</span><div style="font-family: arial;" class="Section23"> <p class="MsoNormal"><span style=""> </span>¾ cup brown sugar</p> <p class="MsoNormal">1/3 cup butter</p> <p class="MsoNormal">3 Tbsp. light corn syrup</p> <p class="MsoNormal">¼ tsp. baking soda</p> <p class="MsoNormal">¼ tsp. vanilla</p> </div> <span style="font-family: arial;font-family:";font-size:12;" >
<br /></span> <div style="font-family: arial;" class="Section24"> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal">Heat oven to 300 degrees.<span style=""> </span>Pour popped corn onto a large, sprayed cookie sheet, removing unpopped kernels.<span style=""> </span>Mix remaining ingredients together.<span style=""> </span>Cook and stir over medium heat to boiling.<span style=""> </span>Cook to hard-ball stage (about 4 minutes) 255 degrees.<span style=""> </span>Remove from heat.<span style=""> </span>Stir in baking soda and vanilla; pour over popped corn.<span style=""> </span>Stir gently to coat.<span style=""> </span>Bake in a 300 degree oven for 15 minutes.<span style=""> </span>Stir.<span style=""> </span>Bake 5 more minutes.<span style=""> </span>Transfer popcorn mixture to a large piece of foil; cool completely.<span style=""> </span>Bread into clusters.<span style=""> </span>Store tightly covered.<span style=""> </span>Makes about 9 cups popcorn.<span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style="">
<br /></b></p><p class="MsoNormal" style="text-align: center;" align="center"><b style="">Marshmallow Popcorn<o:p></o:p></b></p> <p class="MsoNormal" style="text-align: center;" align="center"><b style=""><o:p> </o:p></b></p> </div><span style="font-family: arial;"> 16 cups popped corn</span><div style="font-family: arial;" class="Section25"> <p class="MsoNormal">3 cups mini marshmallows</p> <p class="MsoNormal">2 cubes butter</p> <p class="MsoNormal">1 1/3 cups sugar</p> <p class="MsoNormal">½ cup corn syrup</p> <p class="MsoNormal">1 tsp. vanilla</p> </div> <span style="font-family: arial;font-family:";font-size:12;" > </span> <p style="font-family: arial;" class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><span style="font-family: arial;">Toss popped corn with marshmallows.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Bring butter, sugar and corn syrup to a rolling boil.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Simmer 3 minutes then stir in vanilla.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Pour over popcorn and mix.</span><span style="font-family: arial;"> </span><span style="font-family: arial;">Let cool on waxed or parchment paper.</span><span style=""> </span></p> <p class="MsoNormal"><o:p> </o:p></p> <p class="MsoNormal"><o:p> </o:p></p> Becca Hatchhttp://www.blogger.com/profile/02041536603540598731noreply@blogger.com0