Click on links to see the recipes. Use your browser's "back" button to return to the Table of Contents
5 lbs. Stew meat, cut in small chunks
1 (10-1/2 oz.) can golden mushroom soup
1 (1-3/8 oz) pkg onion soup mix
1 (10-1/2 oz.) can cream of celery soup
2 bay leaves 1 qt. Water
2 (10-1/2 oz) cans cream of mushroom soup
Preheat oven to 300� F. Combine all ingredients in a large covered casserole or Dutch oven. Stir until well-blended. Bake 3 to 4 hours until meat is tender.
12 Tablespoons butter or margarine
6 medium onions, finely chopped
3 lbs. Sliced mushrooms
full recipe Braised Beef Cube Mix
3 lbs. Sour cream
In a large skillet, melt butter or margarine over medium heat. Add onion and
mushrooms. Saute until onion is lightly browned. Stir in Braised Beef Cube Mix.
Simmer 15 minutes.Stir in sour cream last. Serves 36 (I hope!).
1 whole chicken
water to cover chicken
1 bay leaf
1 tsp Chicken &;Fish Seasoning
Chicken Bouillon cubes, abt. 6
Onion, one small, diced
Carrots, about 6, sliced
3 to 4 TBSP cornstarch mixed with 1/2 cup cold water
Place chicken in a large pot with water to cover. Add a bay leaf and Chicken & Fish Seasoning or other poultry spices. Cook until meat is done. Remove chicken and strain broth (save). While fixing broth, cool and debone chicken. Put broth back in pot and add bouillon cubes and vegetables. Return broth to a boil. Reduce heat and simmer until vegetables are tender. Add chicken to the broth and thicken with cornstarch mixture (add more mixture if extra thickness is desired). When thickened prepare HOMEMADE DUMPLINGS; drop from tablespoon directly onto bubbling sauce. Cover tightly; return to boiling. Reduce heat; do not lift cover. Simmer 12 to 15 minutes. Bruce always thinks there are not enough dumplings, so sometimes I double the dumplings.
HOMEMADE DUMPLINGS: Stir 1 cup all-purpose flour with 2 teaspoons baking powder and 1/2 teaspoon salt. Mix 1/2 cup milk and 2 tablespoons cooking oil; add with 2 tablespoons snipped parsley (or 2 teaspoons parsley flakes) to flour mixture. Stir to moisten.
DIANE BOSTED'S CHICKEN ENCHILADAS
2 cups cooked chicken
2 cups sour cream
8 ounces mild green chilies seeded and chopped
1 cup green onions or white onions
1/2 tsp salt
4 cups or more shredded Monterey Jack Cheese
12 flour tortillas
2 - 10 oz. Cans mild enchilada sauce
Combine first 5 ingredients plus 2 cups of the cheese in a bowl. Pour one of the cans of enchilada sauce into a pie pan or other shallow bowl. Dip tortillas in the sauce. Fill with chicken mixture. Roll up or fold over. Arrange in pan. Pour second can of enchilada sauce over the enchiladas. Sprinkle remaining cheese over the top. Bake at 350� uncovered for 20 minutes or until cheese is melted and everything is heated through. Serves 12 or 6 Cornwells
1 pkg. Macaroni or egg noodles
1 1/2 lbs. ground beef
1/2 cup chopped celery
1/2 cup finely chopped onion
1 finely chopped green pepper
1 can Cream of Mushroom Soup
1 can Cream of Tomato Soup
1 can Cream of Chicken Soup
1 tsp. Accent (optional)
salt and pepper to taste
Cook noodles in boiling salted water until tender; drain. Brown ground beef, drain and add celery, onion and green pepper. Mix in soups and noodles. Place in one large or 2 medium sized casseroles. Bake for 1 hour at 350�. 12 servings.
1 dozen hard rolls
1 lb. Ground beef
2 Tbsp butter
1 medium onion
1 can cream of mushroom soup
1 - 2 cups grated cheddar cheese
salt and pepper to taste
Saute onion in butter. Add meat and brown. Drain excess fat. Add undiluted soup and cheese while meat is hot. Stir until well blended (cheese melts in and soup mixes in). Remove center from hard rolls that have been but in half. Fill. Put rolls back together. Roll in foil. Refrigerate or freeze until ready to heat. Heat in 325� oven for approximately 20 minutes. Serve hot.
JILL LICHFIELD'S CHICKEN ROLL-UPS
Make your favorite hot roll recipe. Let rise once and punch down. While dough is rising, prepare the FILLING (below). Roll out into a large circle. Cut into wedges (like for crescent rolls, but a little fatter). Spread filling with hands onto each wedge. Roll from small end (opposite of crescent rolls). Tuck, pinch and shape like a little pillow. Dip into melted butter and roll in crumb TOPPING (below). Let rise again or freeze. Bake at 350� for about 20 minutes or until golden brown. If frozen, thaw approximately 3 hours. Then bake as directed. Serve with GRAVY (below).
FILLING
2 or more 8 oz. cream cheese packages
boned whole chicken, or breasts or turkey
green onions
mushrooms, thinly sliced Mix with hands until it tastes good.
TOPPING
Use Stove Top Stuffing. Take just the bread and grind briefly in the blender so it is
more coarse than bread crumbs. Mix with the seasoning packet.
GRAVY
Chicken broth from cooking the chicken
1 can cream of chicken soup flour to thicken, if desired Heat broth and soup together
and thicken with a little flour dissolved in cold water, if additional thickness is
desired.
2 Tbsp flour
1 - 1/2 tsp salt
dash pepper
1 - 1/2 lbs beef chuck or stew meat cut into bite sized pieces.
2 Tbsp shortening
2 cans tomato soup
2 soup cans water
1 - 1/2 cups chopped onion
1/2 tsp dried basil
4 medium potatoes
4 medium carrots
1/2 cup water
Advance Preparation: Combine flour, salt, and pepper; use to coat meat. In Dutch
oven, brown meat in hot oil; add soup, water, onion and basil. Cover and bake at
375� for 1 hour. Remove from oven and cool. Refrigerate overnight or until ready to
use.
Before Serving: About 1 - 1/2 hours before serving time, pare and cube potatoes,
pare and cut carrots in 1 - inch pieces; add to stew mixture with water. Cover and
bake at 375� for 1 hour or until tender. Makes 4-6 servings.
Note: I don't do the advance preparation, I just do the whole recipe at once. Other
favorite vegetables are good to include also.
1 TBSP cooking oil
1 lb. Stew meat
1 large onion, sliced
3 Beef bouillon cubes
1 cup water (I use the water from the green beans)
4 small potatoes
1 cup green beans
4 small carrots (I use a lot more!)
1 cup tomatoes
1 tablespoon flour
1/4 cup water
Heat cooker, add oil and brown meat. Add onion, water and bouillon cubes. Place small potatoes, green beans, carrots and tomatoes over meat. Close cover securely. Place pressure regulator on vent pipe and cook 10 minutes with pressure regulator rocking slowly. Cool cooker at once. Make a paste of the flour and 1/4 cup water and stir into stew to thicken. Another method of preparing stew is to cook the meat separately 5 minutes. Cool cooker at once. Then add the vegetables and cook 5 minutes more with pressure regulator rocking slowly. Cool cooker at once. Serves 4 to 6.
Begin with a completely thawed or fresh turkey. Cut the "crop skin" at the neck of
the bird off. Also cut off wings at the second joint and the tail. Remove the giblets
and cook these in a saucepan on the top of the stove in two quarts of water along
with the wing tips, tail and neck. Season with bay leaves, thyme and rosemary
leaves. To make the dressing, pour the cooled strained stock over a half-and-half
mixture of French bread and corn bread. Add the chopped giblets, 2 eggs and season
to taste; toss. Turn the mixture into a greased casserole dish and bake. Salt and
pepper the bird inside and out. Sprinkle a generous amount of paprika on the bird
and work seasoning into the carcass with one cup of oil to coat the entire bird.
Add about 1 1/2 cups each chopped carrots, celery and onion to the roasting pan.
(These will help flavor the gravy.)
Arrange turkey on its side in a shallow open roasting pan. By placing the bird in this
position, oven heat is better utilized in a shorter time. Thus more moisture stays in
the meat. Roast bird at 400-degrees for up to 2 hours of more (for an approx. 16 lb
bird) depending on size. As the skin darkens and becomes crispy, the meat should be
checked for doneness. About three-quarters of the way through the roasting time,
turn the turkey on its other side. Try to avoid poking the meat with a fork, it only
lets out the juices. To check for doneness, make a cut at the thigh joint next to the
body. If the juices run clear, the bird is done. Its skin color should resemble that of a
new football.
1 (8 oz.) can pineapple chunks
1/2 c. chopped onion
2 Tbsp. shortening
1 1/4 c. water 1 Tbsp. soy sauce
2 c. carrot sticks
3 chicken bouillon cubes
1/4 c. brown sugar
2 Tbsp. cornstarch
1/4 c. catsup
2 Tbsp. vinegar
2 c. chicken
1 green pepper (chopped)
Use previously cooked, cubed chicken. OR I boil a whole chicken with seasonings and celery. Remove chicken to cool and strain broth. Use some of the broth as a substitute for the water in cooking the rice. Saute onion in shortening; add water, carrots and bouillon. Cover and simmer 5 minutes. Combine cornstarch and brown sugar. Add catsup, vinegar and soy sauce. Stir into vegetables. Cook until clear and thick. Add chicken, green pepper and pineapple chunks. Simmer 5 minutes. Serve over rice. This can be made into a casserole by putting the rice on the bottom of a 9" x 13" pan and then pour the sweet and sour over it. This keeps the rice moist if you need to let it sit for a while before serving. Serves 6-8 This is also delicious if you need to double the recipe.
6 chicken livers
4 water chestnuts
Teriyaki Sauce (below) 6 slices bacon
Brown Sugar
Cut chicken livers in half; cut each water chestnut into 3 pieces. Pour TERIYAKI
SAUCE over chicken livers and water chestnuts in bowl; refrigerate about 4 hours.
Drain.
Cut bacon slices in half. Wrap a piece of chicken liver and a piece of water chestnut in each bacon slice. Secure with wooden pick; roll in brown sugar, if desired.
Set oven control to broil and/or 550�. Broil, turning occasionally, 3 to 4 inches from element for 5 minutes or until bacon is crisp.
TERIYAKI SAUCE
1/4 cup salad oil
1/4 cup soy sauce
2 Tbsp catsup 1 Tbsp vinegar
1/4 tsp pepper
2 cloves garlic, crushed
Mix all ingredients thoroughly.
Frozen yogurt is a very versatile treat. You can make non-fat, low calorie yogurt (flavored and sweetened with fruits and Nutrasweet� products). You can also make high fat, high calorie yogurt (You might as well eat ice cream!). Or you can have a combination, like non-fat yogurt sweetened with honey and flavored with fruit.
We make frozen yogurt at our house for many reasons. First, it is a lot less
expensive than making ice cream. Second, we usually have all the ingredients on
hand so we can make it without too much advance notice. Third, it can be a very
low calorie dessert.
PLAIN YOGURT
INGREDIENTS
2 quarts of milk � whole, skim or skim milk made from non-fat dry milk (follow
instructions on the dry milk carton, but use 1/3 cup more than directed per quart). If
you prefer a creamier yogurt you may add 2/3 cup of dry milk to whole or skim
milk.
Yogurt Starter � 2 heaping tablespoons of plain, unpasteurized yogurt, that is with
live cultures, like Safeway's Lucerne brand (only plain yogurt will work, not
flavored with live cultures), or yogurt you've previously made.
PROCEDURE
1. Pour the milk in a pot and place on the stove. Heat milk on low-medium stirring
occasionally, until it reaches 100s-105s F.
2 Add 2 heaping tablespoons of starter to a yogurt maker jar. To this, add some of the
heated milk and stir until well blended.
3. Pour this mixture into the pot of heated milk and stir well.
4. Pour the milk into yogurt maker jars, put lids on securely and place into your
selected yogurt maker.
5. Process yogurt for 10 hours (longer processing will result in tart yogurt!).
6. After 10 hours remove the jars and place them in the refrigerator. Allow the
yogurt to cool for 3-4 hours BEFORE serving or freezing. Be sure to save some
yogurt to use as a starter for your next batch.
7. Plain yogurt may be stored in most refrigerators for approximately 10-14 days.
AQUARIUM HEATER VERSION
1. Follow the instructions for the Yogurt Maker version, except you can make a lot
more yogurt following the same proportions.
2. Place the yogurt in quart jars with caps and put into a picnic cooler.
3. Fill the cooler with tap water that is hot to the touch (approx. 100�-105� F) up to the neck of the quart jars, equal to the level of the yogurt in the jars.
4. Put an aquarium heater into the water and close the lid. The tricky part here is to
make sure the heater keeps the water at a uniform 105� or else you will get
under-processed or really wild tasting yogurt.
5. Process for 10 hours, then refrigerate for 3-4 hours before using.
PLAIN LOW-CALORIE FROZEN YOGURT
2-1/2 pints plain non-fat yogurt
1-1/2 tsp. flavoring extract (optional)
Spoon yogurt directly into cream can. Add vanilla or other flavoring if desired. Freeze as directed.
2 pints plain non-fat yogurt
1 cup sugar (or 3/4 cup honey)
1 cup fresh, frozen or canned fruit of your choice
Spoon yogurt directly into cream can. Puree sugar and fruit together in blender or mix by hand. Add to yogurt. Freeze as directed.
BRUCE'S STRAWBERRY BANANA FROZEN YOGURT (VLC* VERSION)
*VLC=Very Low Calorie
2 pints plain non-fat yogurt
2-3 mashed bananas
1 package Nutrasweet� sweetened strawberry gelatin
or 1 package Nutrasweet� sweetened strawberry KoolAid (if you can find it!)
Mix the gelatin or KoolAid into the yogurt until you have a uniform color. Add the bananas to the yogurt making sure most of the lumps are gone. Pour all into the cream can and freeze as directed.
BRUCE'S STRAWBERRY BANANA FROZEN YOGURT (NSLC* VERSION)
*NSLC=Not So Low Calorie
2 pints plain non-fat yogurt
2-3 mashed bananas
1/2 cup pureed strawberries
3/4 cup honey
mix bananas, strawberries and honey together well. Fold in yogurt. Freeze as directed.
8 cups all-purpose flour 1 teaspoon cloves
2 cups sugar 1 Tablespoon ginger
1/4 cup baking powder 1 Tablespoon cinnamon
1 Tablespoon salt 2 cups vegetable shortening
1 teaspoon baking soda
In a large bowl, sift together flour, sugar, baking powder, salt, baking soda, cloves, ginger and cinnamon. Mix well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 - 12 weeks. Makes about 13 cups of GINGERBREAD MIX.
6 cups GINGERBREAD MIX
1 cup flour
2 eggs, slightly beaten Icing Mortar, see below
2/3 cup molasses
Icing Mortar:
3 egg whites, room temperature
1 lb. powdered sugar (about 4 cups)
1/2 teaspoon cream of tartar
Cut house pattern from lightweight cardboard. Preheat oven to 350� F. Lightly grease baking sheets. In a medium bowl, combine GINGERBREAD MIX, molasses, eggs and flour. Blend well. Divide dough into 4 balls. Place each ball on a baking sheet. Cover with wax paper and roll out 1/8 inch to 1/4 inch thick. Dough should be smooth, without air bubbles. Bake about 7 minutes, until edges are browned. Place cardboard patterns on hot gingerbread and cut immediately. Carefully loosen pieces and put on wire racks to dry overnight. Prepare Icing Mortar. With mortar, construct house. Let set about 1/2 hour before decorating. Decorate with candies of choice.
Icing Mortar:
Combine egg whites and cream of tartar in a small bowl. Beat at high speed until
stiff. Gradually add powdered sugar and continue beating about 7 minutes. While
decorating, keep bowl covered to prevent drying. Or use icing bags.
3 cups GINGERBREAD MIX (whole pkg)
1/3 cup molasses
1 egg, slightly beaten
1/4 cup flour
Preheat oven to 350� F. Lightly grease baking sheets. In a medium bowl, combine GINGERBREAD MIX, molasses, egg and flour, Blend well. On a lightly floured surface, roll out to 1/4 inch thickness. Cut into gingerbread boy shapes, about 6 inches long. Place on prepared baking sheets. Bake 10 to 12 minutes, until edges are browned. When cooled, brush on icing glaze. Decorate as desired. Makes about 12 gingerbread boys.
3 cups GINGERBREAD MIX (whole pkg)
1/3 cup molasses
1 egg Sugar
Preheat oven to 350� F. Lightly grease baking sheets. In a medium bowl, combine GINGERBREAD MIX, molasses, and egg. Blend well. Chill dough for easier handling, if desired. Shape into 1 inch balls. Roll in sugar. Place balls 2 inches apart on prepared baking sheets. Flatten balls with bottom of a small glass. Bake 12 to 15 minutes, until edges are browned. Makes about 24 cookies.
1/2 cup milk 1 egg
1/2 cup molasses 2 1/4 cup GINGERBREAD MIX
Preheat oven to 350� F. Butter and lightly flour a 9 inch square pan. Combine milk, egg and molasses in a medium bowl. Add GINGERBREAD MIX and stir until well blended. Pour into prepared pan. Bake about 30 minutes, until a toothpick inserted in center comes out clean. Cool in pan 10 minutes, then cool on a wire rack. Makes one 9 inch cake.
1 - 3 oz. pkg. lemon jello
3/4 cup vegetable oil
3/4 cup water
4 eggs
YELLOW cake mix
GLAZE
2 cups powdered sugar
1/4 cup lemon juice
Preheat oven to 350s. Beat jello, water and eggs until well blended, about 2 minutes. Add Yellow cake mix, beat 1 minute. Pour into a prepared 9 x 13" pan. Bake 45 minutes. Puncture cake all over, while HOT, with a fork. Mix together powdered sugar and lemon juice. Pour over hot cake.
1 cup oatmeal
1 1/2 cups boiling water
1 cup white sugar
1 cup brown sugar
1 stick margarine
2 eggs
1 1/2 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon salt
Soak oats in boiling water 20 minutes. Combine sugars, butter, eggs and beat well. Stir in oats and fold in dry ingredients. Bake in 9 x 13 x 2 inch pan at 350� for 30 or 40 minutes. Finish with topping as directed below.
TOPPING:
1 cup brown sugar 1 cup coconut
1/2 cup evaporated milk 1 cup chopped nuts
1/3 cup butter 1 teaspoon vanilla
Combine sugar, milk and butter. Cook over low heat until smooth and bubbly, stirring often. Remove from heat and add remaining ingredients. Mix well and spread over cake. Place under broiler one minute, until bubbly.
2 - 16 oz cans peaches w/syrup
1 teaspoon cinnamon
6 Tablespoons cornstarch
2 cups flour
4 teaspoons baking powder
2 Tablespoons sugar
1/2 cup shortening
3/4 cup milk
In saucepan combine 2 cans peaches with syrup, cinnamon and cornstarch. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into 9 x 13" pan (or 3 quart casserole). Preheat oven to 400�. Mix flour, powder and sugar, work in shortening with fork or pastry blender, add milk quickly. Mix until just blended. Drop shortcake biscuit dough on top of hot fruit mixture in 10 mounds. Bake until biscuits are brown, about 10 minutes. Serves 10.
Soak for 20 minutes:
1 1/4 cups boiling water
1 TBSP butter or margarine
1 cup oatmeal
Set aside to cool.
Cream:
1 cup brown sugar
1 cup white sugar
2 eggs
Mix together:
1 1/3 cup whole wheat flour
1 tsp soda
1/2 tsp nutmeg
1 tsp cinnamon
1/2 tsp salt
Add mush mixture to creamed sugar mixture. Then add flour and dry ingredients. Stir to mix. Bake in a 9 x 13 greased cake pan. Bake at 350 degrees for at least 30 minutes (maybe as long as 50 minutes, but not in my oven!).
Topping:
Combine:
1 cup chopped nuts
1/2 cup sugar
1 cup coconut
1 tsp vanilla
6 Tbsp margarine
1/4 cup canned milk
At end of baking time, remove hot cake. Sprinkle at once with topping and return to 400 degree oven for about 5 - 7 minutes to bubble topping. Watch not to over brown the coconut in topping.
5 lbs Potatoes, any kind
1 cup chopped celery
4 hard boiled eggs, sliced
1 bunch (or less) radishes, sliced
1 bunch green onions, sliced
4 carrots, sliced
paprika
real mayonnaise
Peel potatoes and cut into bite-sized pieces. Boil in a large pot until just barely tender enough for a fork to pierce. Drain immediately (you may wish to rinse in cold water, too. This prevents the potatoes from getting any softer). Let drain in colander for an hour or more. In a very large bowl mix celery, radishes, green onions, carrots and 2 of the boiled eggs. Carefully stir in potatoes and as much mayonnaise as you desire (a little mayo at a time). Sprinkle in a little paprika as you mix the mayonnaise in. Garnish with remaining egg slices. Refrigerate immediately. Hide from Michele.
2 sm pkgs. Lemon jello
1 cup boiling water
3 cups 7-up
1 lg. can drained crushed pineapple
2 cup mini marshmallows (optional)
3 diced bananas
Dissolve jello in boiling water. Add remaining ingredients, stirring very slightly so the 7-up doesn't go flat. Place in refrigerator until set. Then top with salad dressing (below).
Salad Dressing
1 cup pineapple juice (reserved from crushed)
1/2 cup sugar
2 Tbsp cornstarch
1 egg
Cook until thick, then cool. Add 1 cup whipped cream or cool whip, then spread on top of set jello salad.
1 pint cottage cheese
1 - 3 oz. pkg. orange jello (dry)
1 -15 oz. can crushed pineapple (drained)
1 - 8 or 9 oz container cool whip
Mix dry jello into the cottage cheese until well blended. Add cool whip and blend. Add crushed pineapple and mix well. Refrigerate before serving. 6 - 8 servings.
2 cups water
4 cups chopped fresh broccoli(1 1/2 lb)
1 cup chopped celery
1 cup chopped carrots
1/2 cup chopped onions
6 TBSP butter or margarine
6 TBSP all-purpose flour
3 cups chicken broth
2 cups milk
1 TBSP minced fresh parsley
1 tsp onion salt
1/2 tsp garlic powder
1/2 tsp salt
In a Dutch oven or soup kettle, bring water to a boil. Add broccoli, celery and carrots; boil 2-3 minutes. Drain; set vegetables aside. In the same kettle, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually add the broth and milk, stirring constantly. Bring to a boil and stir for 1 minute. Add vegetables and remaining ingredients. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts).
3/4 cup chopped onion
2 TBSP butter or margarine
1 cup diced cooked peeled potatoes
1 cup diced fully cooked ham
2 cups fresh, frozen or canned sweet corn
1 cup cream-style corn
1 can cream of mushroom soup (undiluted)
2 1/2 cups milk
Salt and pepper to taste
1 TBSP chopped freshparsley, or 1 1/2 tsp dried parsley
In a heavy saucepan, cook the onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes. Yield: 6-8 servings (2 quarts)
This equals one envelope of onion soup mix
1 Tbsp instant beef bouillon granules
2 Tbsp instant minced onion
1/2 tsp onion powder
Mix together and store in an air tight container.
2 cups instant nonfat dry milk
1 cup cornstarch
3 Tbsp instant chicken bouillon granules
2 Tbsp instant minced onion
1/2 tsp dried parsley, crushed
1/4 tsp pepper
Mix together and store in an airtight container. Keep on hand for convenience. Use instead of cream of Chicken Soup. To reconstitute the mix to equal one can of condensed cream soup:
1/3 cup dry cream soup mix
1 - 1/4 cups water or skim milk.
Combine soup mix and water or milk in small pan. Bring to boil and stir until thick. This equals one can condensed soup. This can be added to casseroles or soup and it will thicken as it cools.
1 lb ground beef, browned and drained
3 cloves garlic, sliced
7 - 8 cups water
8 beef bouillon cubes
2 Tbsp celery leaves (dried, if fresh, double)
2 Tbsp dried minced onion
2 Tbsp dry Italian Dressing Mix (one pkg.)
1 cup catsup
2 cup home cooked kidney beans or 1 can
1 - 10 oz bag frozen Italian vegetables
1/2 cup wide egg noodles
1/2 cup macaroni or pasta twists
Combine all ingredients in a large Dutch oven. Simmer on low 30 to 45 minutes until vegetables are done and until all flavors are blended.
1 lb. Ground beef
1/2 cup chopped onions
2 - 26 oz cans stewed tomatoes
1 - 15 oz can tomato sauce
2 - 16 oz cans kidney beans (drained)
1 -1 1/2 oz package taco seasoning
1 can corn, undrained
1 can green beans, undrained
3 cups water (optional)
Condiments
Cheddar Cheese, grated
Fritos, original
Sour cream
Green onions, chopped
Avocado, mashed
Brown the ground beef and onions, drain and set aside. In a very large pot or dutch oven, pour in the tomatoes, tomato sauce, kidney beans, taco seasoning, corn (with liquid) and beans (with liquid). Mix well to blend the taco seasoning. You may add the water if the soup is too thick or you desire a thinner soup. Simmer, over medium heat, stirring occasionally until the soup becomes bubbly. Serve in large bowls alone or with condiments of grated cheddar cheese, skinny fritos, sour cream, green onions and avocado. Serves 8 really big eaters!
3 C Flour 1 1/2 C milk
1 1/2 tsp salt 1 1/2 C oil
1 1/2 tsp baking powder
1 1/2 tsp poppy seeds
2 1/2 C sugar
3 eggs
1 1/2 tsp vanilla
1 1/2 tsp almond extract
Mix all ingredients in a bowl. Beat for 2 minutes. Bake in 2 loaf pans for 1- 1/2 hours at 350�. Or use 3 small loaf pans for 30 - 35 minutes.
Glaze:
3/4 C Powdered Sugar 1/2 tsp vanilla
1/4 C Orange Juice 1/2 tsp almond extract
Mix glaze ingredients. Drizzle over warm bread loaves. If desired poke holes in the top of the bread before pouring the glaze over so the flavor goes into the bread.
2 cups Bisquick� Original baking mix
1 1/2 cups shredded zucchini (1 medium)
3/4 cup sugar
1/4 cup vegetable oil
3 eggs
1 teaspoon vanilla
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 cup chopped nuts
Heat oven to 350�. Grease bottom only of loaf pan, 9x5x3 inches.
Beat all ingredients in medium bowl with electric mixer on low speed 30 seconds,
scraping bowl constantly. Beat on medium speed 1 minute, scraping bowl
occasionally. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool 10
minutes. Loosen sides of loaf from pan; remove from pan. Cool completely before
slicing. Store in refrigerator.