-------------------- flat bread 6 oz milk (2/3 cup) 1 tbs marg. or olive oil 1 tbs sugar 2 cup flour 1/4 cup corn meal (optional) mix milk, oil, sugar in bowl. mix dry stuff in another Preheat oven to 350 degrees F. mix together. flatten out thin and bake in greased pan in oven 25-40 minutes -------------------- PANCAKES INGREDIENTS: 1 1/2 cups all-purpose flour 3 1/2 teaspoons baking powder 1 teaspoon salt 1 tablespoon white sugar 1 1/4 cups milk 1 egg 3 tablespoons butter, melted DIRECTIONS: 1. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth. 2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. ==========================
Creamy Caramelized Onion Pasta
3 pounds yellow onions, thinly sliced
2 tablespoons olive oil
1 pound fettuccine pasta
8 ounce container creme fraiche
5 ounce container arugula
1 cup thinly sliced sun-dried tomatoes
Salt and ground pepper
In a large slow cooker, combine the onions and olive oil. Stir well to coat, then cover and cook on high for 6 to 8 hours, or until well browned and caramelized.
When the onions are done, bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain, then return to the pot. Add the onions, creme fraiche, arugula and sun-dried tomatoes. Stir over medium heat until the arugula just begins to wilt, about 2 minutes. Season with salt and pepper. Makes 8 servings.
Per serving: 450 calories, 160 calories from fat (35 percent of total calories), 18 g fat (8 g saturated, 0 trans fats), 25 mg cholesterol, 62 g carbohydrate, 11 g protein, 5 g fiber, 170 mg sodium.
1 large potato, per person
1/4 cup chopped celery, per person (include leaves)
1/4 cup chopped onion, per person
1/4-1/2 cup milk or 1/4-1/2 cup half-and-half or 1/4-1/2 cup cream
salt and pepper, to taste
1 Peel and cube potatoes.
2 Put in a saucepan along with the onions and celery.
3 Add water, but don't quite cover the vegetables.
4 Bring to a boil, lower heat, cover and simmer for 25 minutes, or until all of the vegetables are very tender.
5 Using a potato masher, coarsely crush the potatoes, but don't mash them--you want chunks left.
6 Add enough milk or cream to thin to desired thickness and add salt& pepper to taste.
7 (It will take a lot of salt!).
found here: http://www.food.com/recipe/unbelievably-easy-potato-soup-74275
Read the whole recipe before you start in case you want to make changes. You can be creative.
Brown about a pound or two of lean hamburger drain off grease.
Put hamburger in large pot and Williams powdered chili mix (I like the original).
Add a can of tomato soup (no water).
I add a can of diced tomatoes or 2 if you like chunky soup.
I also add a can of chili beans and a can of dark red kidney beans(rinse the kidney beans).
Now if you think its too thick add tomato juice.
If you like it hotter add some jalepeno while its cooking or you can get the canned diced tomatoes with peppers just for chili making( its very good).
You can also chop some onion and brown it with hamburger.
Taste it and see what you think. I made some last week with left over pork roast and it was very good. I still like good ole hamburger.
You can also add green peppers if you like. Make sure when you add fresh veggies to remove seeds....it looks better.
If you add the peppers and the seeds its very HOT. Good luck MOM
ANOTHER SALSA RECIPE
(COPIED OFF THE BOTTOM OF A CONTAINER AT THE STORE
hot chili peppers
CORRI'S BREAKFAST CASSEROLE
1 lb sausage
1/4 cup butter, melted
3 cups croutons
3 cups grated Cheddar cheese
1 3/4 cups milk
1 can green chilis, diced
1 tsp red pepper seasoning
salt and pepper to taste
1. Place sausage in a large, deep skillet.Cook over medium high heat until evenly brown. Drain, and set aside.
2. Preheat oven to 325 degrees F (165 degrees C).
3. Melt butter in the microwave, or in a small pan on the stove over low heat. Spray a 9x12 inch baking dish with vegetable spray. Place croutons in the bottom of the dish, and drizzle with melted butter. Sprinkle with 2 c. grated Cheddar cheese.
4. Crack the eggs into a bowl, whisking to break up the yolks. Add milk, green chilis, and seasonings, and beat until well-combined. Pour over the croutons and cheese, and sprinkle with sausage and top with reamining 1c. cheddar cheese.
5. Bake in the preheated oven for 50 minutes. Remove from oven and allow to stand 10 minutes before serving.
---------------------------------- unknown recipe 3 tomatos 1 green pepper 1/8 bunch cilantro italian dressing 1 vidalia onion-----------------------------------------------------------
Marge's Frozen Fruit Cups
6 Bananas, mashed
1 lg. can Apricots, drained & cut up
1 lg. can crushed pineapple, undrained
2 sm. cans frozen orange juice
2 sm. OJ cans water
3 c. sugar
Juice of 3 lemons
Ladle into whatever size plastic or paper cups you want and freeze. Can be partially thawed to the slush stage and served mixed with a bit of ginger ale to create a kind of smoothie, or just eaten as-is.
A grapefruit spoon works best!
(Dan couldn't get enough of these as a kid...)
Halloween Snack Mix
Roast your own pumpkin sees using a butter/oil bombo with heaps of Penzey's Northwoods Fire Seasoning, additional cayenne powder and salt to taste.
Cool and put into large 2 gallon Ziplock bag.
or whatever the hell you want. shake and enjoy
Chipotle Pozole (Barry's original)
(Easy pork and hominy soup.) ---------------------------------------------
Serves 4-6 a big hearty bowl.
1 1/2# to 2# Pork shoulder, butt or steak cubed up into 1-2" dice. Trim excess fat from pork. (Trimmed fat can be finely diced and rendered out and added to stew if desired. The added tablespoon or two of pork fat and little browned bits known as "Chicharrones" add to the stew's character.)
4-6 Canned chipotle peppers in adobo sauce (see note)
1 can hominy
1 16oz. can tomato sauce
Salt to taste
1) Brown seasoned cubed pork in a little oil in a preheated pot, making sure to scrape all of the browned bits from the bottom.
2) When browned, add tomato sauce and 2 cans of water.
3) Add prepared chipotle chilies and reserved adobo sauce.
4) Simmer for 1-2 hours, depending on tenderness desired of pork. Add drained hominy, and more water if desired to thin, and heat another 30 min. Check for seasoning before serving. Garnish with fresh lime wedges to squeeze, chopped cilantro, and diced avocado.
Corn tortilla chips can be added crushed up instead of crackers.
Note: To prepare chilies- ******************************
Remove all chilies from can and carefully reserve sauce.
Carefully split open each chipotle needed and remove the stem end, scrape seeds and membrane from insides.
Dice up pepper flesh into desired size.
Discard seeds and membrane.
Use a little water to thin adobo sauce and rinse from inside can when adding to soup.
Test for chilis' heat; they can really vary in intensity.
Use remaining chilies in another recipe or add to pozole to increace heat if desired.
Courtesy of AllHomemadeCookies.com Brown Sugar Cookies by AllHomemadeCookies.com Ingredients: 1 1/4 c. light brown sugar, firmly packed 1/4 c. water 3 T. honey 1 large egg 2 1/3 c. all-purpose flour 1 c. finely chopped pecans, almost grounded 2 1/2 tsp. cinnamon 1 tsp. baking soda 1 tsp. ground allspice Directions: * Preheat oven to 375 degrees. In a large mixing bowl, combine first 4 ingredients. Beat on high speed until well combined. * In another bowl, combine remaining dry ingredients and stir. Add dry mixture to sugar mixture and blend until well combined.. * Drop cookies onto greased baking sheet by teaspoonfuls, 1 1/2" apart. Bake for 10-12 minutes, until cookie edges are lightly browned. * Remove cookies from oven and let cool slightly. Place on cookie racks and let set for a few hours before eating. Store in an airtight container. Makes about 3 dozen cookies.
Barry's Tamale Soup
2 lbs ground beef
2 cans hominy
2 cans tomatoes (any style)
2 cans beans (any type)
1 onion, chopped
seasoning to taste
Brown beef with chopped onion, add with all canned ingredients (do NOT drain cans). Unwrap tamales and cut into 1" pieces; add to pot with as much water as desired. Season with cayenne, garlic powder, salsa, etc. to taste. Simmer 30 Min.
2 cups flour
1 3/4 cups milk
2 tablespoons baking powder
2 eggs, beat them separately before adding to mixture
1/4 cup butter, melted (1/8 of a pound)
3 tablespoons sugar
1 teaspoon salt
Sweet Potato Stuffing
3 chopped sweet potatos
1 TBL margarine
1 chopped onion
1 chopped carrot
1 chopped celery rib
1/2 CUP chopped parsnips
1 TSP sage
10 LBS turkey
1 TBL melted margarine
Stuffing: Place 3 peeled and cut-up sweet potatoes in a saucepan and cover with water.
Simmer for about 15 minutes, or until tender.
Drain, mash, and stir in the grated rind and from 1 orange (reserving the juice).
Melt 1 TBL margarine and add 1 chopped onion, 1 peeled, chopped carrot, 1 chopped celery rib, and 1/2 CUP chopped parsnips.
Cook for about 10 minutes, stirring often.
Add 1 TSP sage. Add this onion mixture to the sweet potatoes, mixing well. Spoon the stuffing into a 10 LB turkey.
Brush 1 TBL melted margarine on the turkey and place in a roasting pan.
Bake at 450° for 30 minutes, reduce the heat and continue baking at 375° for 1 to 2 hours, or until the internal temperature reaches 180°.
Baste often with the reserved orange juice.