4 c diced potatoes
1 onion
1 lb chopped broccoli (fresh or frozen)
3/4 c butter
1/2 c flour
4 c milk
1 t salt
pepper to taste
2 chickedn bouillon cubes
1 (16 oz) jar cheese wiz
Cook potatoes, onions, and broccoli in water until tender but firm. In a large pot melt butter, add flour, milk, salt and pepper, and bouillon. Cook until thick. Stir in cheese wiz. Drain veggies and add. Enjoy!
Contributed by Laura Bischoff
Time for an update
Hello Sisters... time for an update! If you have fall/winter/comfort food recipies you would like posted, pleaseeeeeeeeeeeeeeeeee email them to me. My email is ggnllb@yahoo.com. Thanks and happy cooking. :)
Crusty Soup Bread Bowls
2 T yeast
2 t salt
1 T sugar
2 c warm water
5 c flour
cornmeal
Dissolve yeast in water. Add sugar, salt and 3 cups of the flour. Beat 3 minutes. Gradually add remaining flour to amke stiff dough. Knead on lightly floured surface until dought is smooth and elastic. Place in greased bowl, cover, and let raise until doubled. Punch down, and divide into 8 pieces. Form each piece into a ball and place on baking sheet sprinkled with cornmeal. Cover and let rise till doubled in bulk. Bake at 375 degrees until brown. Cool. Cut off tops; scoop out bread to make a bowl. Pour hot soup into bread bowl and serve. Makes 8 large bread bowls.
In a hurry? Cut loaves of Rhodes dough into thirds for larger bowls and fourths for smaller bowls. Let them rise, and bake according to directions.
2 t salt
1 T sugar
2 c warm water
5 c flour
cornmeal
Dissolve yeast in water. Add sugar, salt and 3 cups of the flour. Beat 3 minutes. Gradually add remaining flour to amke stiff dough. Knead on lightly floured surface until dought is smooth and elastic. Place in greased bowl, cover, and let raise until doubled. Punch down, and divide into 8 pieces. Form each piece into a ball and place on baking sheet sprinkled with cornmeal. Cover and let rise till doubled in bulk. Bake at 375 degrees until brown. Cool. Cut off tops; scoop out bread to make a bowl. Pour hot soup into bread bowl and serve. Makes 8 large bread bowls.
In a hurry? Cut loaves of Rhodes dough into thirds for larger bowls and fourths for smaller bowls. Let them rise, and bake according to directions.
Hamburger Soup
2 lbs. Hamburger
2 Big Onions
2 cans Beef Consume + 2 cans water
1 quart Tomato Juice or 1 large can + 1 pint of water
6 Sticks Carrots, approximately
6 Sticks Celery, “
4 or 5 potatoes or desired amount, cubed or maccaroni (1 cup)
1 Tbsp thyme
Brown hamburger & onions seasoned to taste.
Add beef consume, water, tomato juice. Cut in carrots
and celery. Add potatoes and thyme and cook
covered until vegetables are done.
Contributed by: Doris Shaw
2 Big Onions
2 cans Beef Consume + 2 cans water
1 quart Tomato Juice or 1 large can + 1 pint of water
6 Sticks Carrots, approximately
6 Sticks Celery, “
4 or 5 potatoes or desired amount, cubed or maccaroni (1 cup)
1 Tbsp thyme
Brown hamburger & onions seasoned to taste.
Add beef consume, water, tomato juice. Cut in carrots
and celery. Add potatoes and thyme and cook
covered until vegetables are done.
Contributed by: Doris Shaw
Barbeque Meatballs over Brown Rice
Meatballs:
2 eggs beaten 1 8oz can tomato sauce
2 T dried onion 1 t salt
1 T Worcestershire ¼ t sage
¼ t oregano ¼ t marjoram
¼ t celery salt 2 lbs extra lean ground beef
½ c break crumbs ½ c oatmeal
½ c wheat berries
In a large bowl combine eggs tomato sauce, onion, salt, Worcestershire sauce and spices. Stir in ground beef, oatmeal and wheat berries. Form into balls about 2 inches in diameter and place in casserole dish.
Meatball Sauce:
½ c brown sugar ½ c barbeque sauce
½ c catsup 1 can tomato soup
½ t Worcestershire ½ t salt
½ t chili powder 1 t. dry onion
Combine all ingredients and blend thoroughly. Heat and pour over meatballs.
Bake at 350 degrees for 45 minutes. Serve over brown rice. 6-8 servings of 2 meatballs each.
Contributed by Pam Jensen
2 eggs beaten 1 8oz can tomato sauce
2 T dried onion 1 t salt
1 T Worcestershire ¼ t sage
¼ t oregano ¼ t marjoram
¼ t celery salt 2 lbs extra lean ground beef
½ c break crumbs ½ c oatmeal
½ c wheat berries
In a large bowl combine eggs tomato sauce, onion, salt, Worcestershire sauce and spices. Stir in ground beef, oatmeal and wheat berries. Form into balls about 2 inches in diameter and place in casserole dish.
Meatball Sauce:
½ c brown sugar ½ c barbeque sauce
½ c catsup 1 can tomato soup
½ t Worcestershire ½ t salt
½ t chili powder 1 t. dry onion
Combine all ingredients and blend thoroughly. Heat and pour over meatballs.
Bake at 350 degrees for 45 minutes. Serve over brown rice. 6-8 servings of 2 meatballs each.
Contributed by Pam Jensen
Low Fat Chicken Enchiladas
4 C Chicken, diced or shredded
1 can diced green chilies
8 oz light cream cheese
1 T water
Mix the above ingredients to make filling. Roll into a tortilla.
1 C light sour cream
1 can cream of chicken soup
½ c skim milk
¼ c mild picante sauce
Mix together to make sauce. Pour over tortillas. Sprinkle with
mozzarella cheese. Bake at 350° for 25 minutes or until bubbly.
Makes 13 x 9.
Contributed by Michelle Peterson
1 can diced green chilies
8 oz light cream cheese
1 T water
Mix the above ingredients to make filling. Roll into a tortilla.
1 C light sour cream
1 can cream of chicken soup
½ c skim milk
¼ c mild picante sauce
Mix together to make sauce. Pour over tortillas. Sprinkle with
mozzarella cheese. Bake at 350° for 25 minutes or until bubbly.
Makes 13 x 9.
Contributed by Michelle Peterson
Tiny Spicy Chicken
3 lbs boneless skinless chicken breasts, cut into bite size pieces
1 (16 oz) box cornstarch
3 eggs, lightly beaten
garlic salt
Sauce
1-2 t chili paste
1 ½ c sugar
¾ c ketchup
6 T brown sugar
3 T soy sauce
¾ c chicken broth
¾ c white vinegar
1 dash salt
3-4 T olive oil
Place all cut up chicken into 9x13 pan and sprinkle with garlic salt. Let sit at least 1 hour. Mix the eggs in a bowl and pour the cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch. Fry them in a pan over medium heat in batches with a little olive oil. After frying, place them in a 9x13 pan. Mix all of the ingredients in the sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan. Cook at 325º stirring every 15 minutes for 1 hour.
Contributed by Laura Bischoff
1 (16 oz) box cornstarch
3 eggs, lightly beaten
garlic salt
Sauce
1-2 t chili paste
1 ½ c sugar
¾ c ketchup
6 T brown sugar
3 T soy sauce
¾ c chicken broth
¾ c white vinegar
1 dash salt
3-4 T olive oil
Place all cut up chicken into 9x13 pan and sprinkle with garlic salt. Let sit at least 1 hour. Mix the eggs in a bowl and pour the cornstarch on a large plate. The pieces get dipped in the egg and then the cornstarch. Fry them in a pan over medium heat in batches with a little olive oil. After frying, place them in a 9x13 pan. Mix all of the ingredients in the sauce pan and heat until sugar dissolves only. Pour this over the breaded chicken in the pan. Cook at 325º stirring every 15 minutes for 1 hour.
Contributed by Laura Bischoff
Chicken Alfredo
Chicken Alfredo
8oz. of alfredo noodles
1-2 Jars of Ragu Alfredo Sauce
2 heads of broccoli
1 tomato
1 can of medium olives. chopped
4 cloves of garlic minced
1 1/2 TBSP of olive oil
1-2 lbs of chicken (depends on how much you want) chopped in cubes
Directions
1. Chop up raw chicken into cubes. Heat olive oil, chopped olives and minced garlic in large skillet over medium heat. When heated, add chopped chicken and cook until almost fully cooked. When it is about 3/4 the way cooked add chopped up broccoli and cook until desired tenderness. Then you can add the chopped tomato, and Ragu sauce and heat until warm. (you may only use 1- 1/2 jars of sauce, depends on how creamy you want it)
2. While all this is cooking you should be boiling the water and cooking the alfredo noodles. Follow instructions on the package of noodles. When the noodles are cooked, drain and put back in large pot and add the stuff from the skillet and mix together!! Enjoy!"
Contributed by: Vanessa Price
8oz. of alfredo noodles
1-2 Jars of Ragu Alfredo Sauce
2 heads of broccoli
1 tomato
1 can of medium olives. chopped
4 cloves of garlic minced
1 1/2 TBSP of olive oil
1-2 lbs of chicken (depends on how much you want) chopped in cubes
Directions
1. Chop up raw chicken into cubes. Heat olive oil, chopped olives and minced garlic in large skillet over medium heat. When heated, add chopped chicken and cook until almost fully cooked. When it is about 3/4 the way cooked add chopped up broccoli and cook until desired tenderness. Then you can add the chopped tomato, and Ragu sauce and heat until warm. (you may only use 1- 1/2 jars of sauce, depends on how creamy you want it)
2. While all this is cooking you should be boiling the water and cooking the alfredo noodles. Follow instructions on the package of noodles. When the noodles are cooked, drain and put back in large pot and add the stuff from the skillet and mix together!! Enjoy!"
Contributed by: Vanessa Price
Orange Roasted Asparagus with Almonds
Ingredients:
Asparagus (1 bunch)
Orange Juice (1 cup)
Walnuts (1/2 cup crushed)
Parmesean cheese
Salt and Pepper
Directions:
Spray a 9X13 pan. Cut ends off asparagus and lay in pan, one layer thick. Poor orange juice over the asparagus. Srinkle the tops of the asparagus with salt and pepper, parmesean cheese and crushed walnuts. Roast 350 degree oven for 10-15 minutes. (I like them a little crunchy!)
Contributed by Amanda Cammack
Asparagus (1 bunch)
Orange Juice (1 cup)
Walnuts (1/2 cup crushed)
Parmesean cheese
Salt and Pepper
Directions:
Spray a 9X13 pan. Cut ends off asparagus and lay in pan, one layer thick. Poor orange juice over the asparagus. Srinkle the tops of the asparagus with salt and pepper, parmesean cheese and crushed walnuts. Roast 350 degree oven for 10-15 minutes. (I like them a little crunchy!)
Contributed by Amanda Cammack
Lasagne in a Crockpot
Ingredients:
1 1/2 pound lean ground beef (up to 2 lbs)
28 ounces spagetti sauce
1 cup water or 1 can diced tomatoes or homemade canned tomatoes
1 pkg lasagna noodles (wheat works fine)
16 ounces fat free cottage cheese
1 can fat free cream of chicken soup
2 cups shredded cheese
1 tbsp dried parsley
Directions:
Brown ground beef, drain (rinse if you really want to be healthy!) Add spagetti sauce and water or tomatoes. Mix together in a lagre bowl the cottage cheese, soup, cheese, and parsley. Spread 1/3 of the meat on bottom of slow cooker. Arrange a layer of noodles over the meat. Break some noodles into pieces to fit into the corners. Drop cheese mixture by spoonfuls over the noodles. Repeat layers twice more. Cover and cook 3-4 hours on high.
Contributed by Amanda Cammack
1 1/2 pound lean ground beef (up to 2 lbs)
28 ounces spagetti sauce
1 cup water or 1 can diced tomatoes or homemade canned tomatoes
1 pkg lasagna noodles (wheat works fine)
16 ounces fat free cottage cheese
1 can fat free cream of chicken soup
2 cups shredded cheese
1 tbsp dried parsley
Directions:
Brown ground beef, drain (rinse if you really want to be healthy!) Add spagetti sauce and water or tomatoes. Mix together in a lagre bowl the cottage cheese, soup, cheese, and parsley. Spread 1/3 of the meat on bottom of slow cooker. Arrange a layer of noodles over the meat. Break some noodles into pieces to fit into the corners. Drop cheese mixture by spoonfuls over the noodles. Repeat layers twice more. Cover and cook 3-4 hours on high.
Contributed by Amanda Cammack
Beans and Rice
Ingredients:
2 cups Beans
1 cup Rice
Fresh Garlic
Olive oil
Salt
Tomato paste
2 cups Chicken broth (or water + bullion)
1 Onion
3-4 Green onions
Avocado
Cheese
Lettuce
Tomato
Tortillas
Sour Cream
Directions:
Chop onion. Place in crock-pot with beans and cover with water. Cook on low until beans have smooth texture when tasted (all day) adding water as needed. Brown rice in 1 tbsp olive oil and 1 clove pressed garlic. Add chicken broth, 2-3 tbsp tomato paste, and 1 tsp salt. Bring to boil then cover and reduce heat. Simmer 20 minutes. Add chopped green onions during last 5 minutes of cook time. Heat 12" skillet with 2 tbsp olive oil and 2-3 cloves of pressed garlic over medium heat. Add beans including liquid to pan 1-2 ladles at a time mashing with a potato masher as you go. Add salt to taste, usually about 3 tsp total as you mash. Serve with tortillas, guacamole , and toppings.
Contributed by: Angelie Winward
2 cups Beans
1 cup Rice
Fresh Garlic
Olive oil
Salt
Tomato paste
2 cups Chicken broth (or water + bullion)
1 Onion
3-4 Green onions
Avocado
Cheese
Lettuce
Tomato
Tortillas
Sour Cream
Directions:
Chop onion. Place in crock-pot with beans and cover with water. Cook on low until beans have smooth texture when tasted (all day) adding water as needed. Brown rice in 1 tbsp olive oil and 1 clove pressed garlic. Add chicken broth, 2-3 tbsp tomato paste, and 1 tsp salt. Bring to boil then cover and reduce heat. Simmer 20 minutes. Add chopped green onions during last 5 minutes of cook time. Heat 12" skillet with 2 tbsp olive oil and 2-3 cloves of pressed garlic over medium heat. Add beans including liquid to pan 1-2 ladles at a time mashing with a potato masher as you go. Add salt to taste, usually about 3 tsp total as you mash. Serve with tortillas, guacamole , and toppings.
Contributed by: Angelie Winward
Granola
Ingredients:
4 1/2 c old-fashioned oats, uncooked
1/2 c sliced almonds
1/2 c shredded sweetened coconut
2 t cinnamon
1/4 t salt
1/2 c honey
1/4 c apple juice
1/2 c raisins
1/2 c dried cranberries
1. Preheat oven to 350 F
2. Combine oats, almonds, coconut, cinnamon, and salt in a large bowl. Whisk together honey and apple juice; pour over oat mixture and stir to coat thoroughly.
3. Spread mixture in an even layer on a large baking sheet. Bake 25 to 30 minutes until golden brown, stirring twice druing baking time. Let cool; add raisins and cranberries.
4 1/2 c old-fashioned oats, uncooked
1/2 c sliced almonds
1/2 c shredded sweetened coconut
2 t cinnamon
1/4 t salt
1/2 c honey
1/4 c apple juice
1/2 c raisins
1/2 c dried cranberries
1. Preheat oven to 350 F
2. Combine oats, almonds, coconut, cinnamon, and salt in a large bowl. Whisk together honey and apple juice; pour over oat mixture and stir to coat thoroughly.
3. Spread mixture in an even layer on a large baking sheet. Bake 25 to 30 minutes until golden brown, stirring twice druing baking time. Let cool; add raisins and cranberries.
Topspin Laundry Detergent*
1 box Borax
1 box Washing Soda
4 c baking soda
2 c Epsom Salt
2 bars of finely grated Kirk’s brand castile soap (Can be grated in food processor)
*Ingredients can be purchased at grocery, Wal-Mart etc.
Combine all ingredients . Store in container with tight lid. Only use 1 Tablespoon per load-extra dirty load use 2 Tablespoons.
1 box Washing Soda
4 c baking soda
2 c Epsom Salt
2 bars of finely grated Kirk’s brand castile soap (Can be grated in food processor)
*Ingredients can be purchased at grocery, Wal-Mart etc.
Combine all ingredients . Store in container with tight lid. Only use 1 Tablespoon per load-extra dirty load use 2 Tablespoons.
Reusable Dryer “Sheets”
2 new tennis balls
1 screw-top 2 cup container
¼ c white vinegar
1 c. water
Optional 2 or 3 drops of essential oils (the scent not the vinegar smell stay in your clothes)
Place the water and vinegar in the container. Add one tennis ball, screw on the lid, swish around and allow to soak for about 30 minutes before using. Add the soaked tennis ball to the dryer as you would a dryer sheet. Place the other ball into the container to use on the next batch of laundry. Tennis balls can be reused for months.
1 screw-top 2 cup container
¼ c white vinegar
1 c. water
Optional 2 or 3 drops of essential oils (the scent not the vinegar smell stay in your clothes)
Place the water and vinegar in the container. Add one tennis ball, screw on the lid, swish around and allow to soak for about 30 minutes before using. Add the soaked tennis ball to the dryer as you would a dryer sheet. Place the other ball into the container to use on the next batch of laundry. Tennis balls can be reused for months.
Homemade Laundry Spray
1 cup clear ammonia
1 c liquid dish soap (Ivory or Ajax)
Pour into a gallon size container and add water until full. Let is sit since it foams up a bit and then continue to add water until full. Mix well and put into spray bottle. Apply to stain, rub gently or use a toothbrush and let sit for 15 to 20 minutes. Wash as normal. You can cut recipe down to only a quart and it still works great.
1 c liquid dish soap (Ivory or Ajax)
Pour into a gallon size container and add water until full. Let is sit since it foams up a bit and then continue to add water until full. Mix well and put into spray bottle. Apply to stain, rub gently or use a toothbrush and let sit for 15 to 20 minutes. Wash as normal. You can cut recipe down to only a quart and it still works great.
Fluffy Pancakes
1 ¾ c Fluffy Pancake Mix
1 t lemon juice
3 T oil
1 ¼ c water
Pour lemon juice on top of dry mix. Add oil and water. Stir just enough to moisten. Batter will be lumpy. Cook over hot griddle. Makes about a dozen.
1 t lemon juice
3 T oil
1 ¼ c water
Pour lemon juice on top of dry mix. Add oil and water. Stir just enough to moisten. Batter will be lumpy. Cook over hot griddle. Makes about a dozen.
A website with great ideas
Hello again sisters... I have link for you. Tiffiny came across this website and it has wonderful recipe ideas that you actually have ingredients for.
Check it out at http://mykitchencafe.blogspot.com/
Check it out at http://mykitchencafe.blogspot.com/
Taco Filling
1 ½ lb. lean ground beef
½ c. water
1 pkg. TACO SEASONING MIX (see this website for the recipe for this)
Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and TACO SEASONING MIX. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos.
½ c. water
1 pkg. TACO SEASONING MIX (see this website for the recipe for this)
Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and TACO SEASONING MIX. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos.
Tacos
Vegetable oil for frying
Taco filling
12 -15 corn tortillas
8 oz. (2 cups) shredded Cheddar or Monterey Jack cheese
Shredded lettuce
2 fresh tomatoes, chopped
¼ c. chopped green onions
1 c. fresh salsa or 1 (7oz. green-chili salsa)
*Variation
For added convenience, use pre-cooked taco shells instead of forming your own. Or use flour tortillas warmed in the microwave for a soft-shelled taco.
Heat 2 inches of oil to 375 F or (190 C) in a large skillet. Warm taco filling.
Fry tortillas in oil. Use tongs, Fold tortillas in half, immediately open to 45-degree angle. Fry about 1 minute, until crisp. Drain on paper towel. Place 2 tablespoons of taco filling in each cooked tortilla. Top with cheese, lettuce, tomatoes, green onions, and salsa. Makes 12-15 tacos.
Taco filling
12 -15 corn tortillas
8 oz. (2 cups) shredded Cheddar or Monterey Jack cheese
Shredded lettuce
2 fresh tomatoes, chopped
¼ c. chopped green onions
1 c. fresh salsa or 1 (7oz. green-chili salsa)
*Variation
For added convenience, use pre-cooked taco shells instead of forming your own. Or use flour tortillas warmed in the microwave for a soft-shelled taco.
Heat 2 inches of oil to 375 F or (190 C) in a large skillet. Warm taco filling.
Fry tortillas in oil. Use tongs, Fold tortillas in half, immediately open to 45-degree angle. Fry about 1 minute, until crisp. Drain on paper towel. Place 2 tablespoons of taco filling in each cooked tortilla. Top with cheese, lettuce, tomatoes, green onions, and salsa. Makes 12-15 tacos.
Taco Seasoning Mix
This is a hot and spicy mix. If you prefer a milder mix, reduce the red pepper.
2 tsp. instant minced onions
1 tsp. salt
1 tsp. chili powder
½ tsp. corn starch
½ tsp. crushed dried red pepper
½ tsp. instant minced garlic
¼ tsp. dried oregano leaves
½ tsp. ground cumin
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6 inch square of aluminum foil and fold to make air tight. Label with the date and contents. Store in a cool dry place. Use within 6 months. Makes one package or about 2 tablespoons TACO SEASONING MIX.
2 tsp. instant minced onions
1 tsp. salt
1 tsp. chili powder
½ tsp. corn starch
½ tsp. crushed dried red pepper
½ tsp. instant minced garlic
¼ tsp. dried oregano leaves
½ tsp. ground cumin
Combine all ingredients in a small bowl until evenly distributed. Spoon mixture onto a 6 inch square of aluminum foil and fold to make air tight. Label with the date and contents. Store in a cool dry place. Use within 6 months. Makes one package or about 2 tablespoons TACO SEASONING MIX.
Hamburger Vegetable Soup
1 lb. ground beef (browned, if desired)
3 qts. water
1 qt. tomatoes
1 Tbl. & 1 tsp. salt
1 c. DRY SOUP MIX
1 c. celery
1 c. potatoes
1 c. carrots
1 bay leaf
¼ tsp. pepper
¼ tsp. basil
Bring to boil. Cook for 1 hour and 40 minutes
3 qts. water
1 qt. tomatoes
1 Tbl. & 1 tsp. salt
1 c. DRY SOUP MIX
1 c. celery
1 c. potatoes
1 c. carrots
1 bay leaf
¼ tsp. pepper
¼ tsp. basil
Bring to boil. Cook for 1 hour and 40 minutes
Ham Soup
Add 1 1/3 cup DRY SOUP MIX to 2 quarts liquid and Ham hocks. Bring to boil and cook for 1 hour and 40 minutes.
Dry Soup Mix
1 c. pearl barley
1 c. lentils
½ c. brown rice / white rice
1 c. alphabet macaroni
1 c. split peas
½ c. dried minced onions
Mix together and store in a cool place.
1 c. lentils
½ c. brown rice / white rice
1 c. alphabet macaroni
1 c. split peas
½ c. dried minced onions
Mix together and store in a cool place.
Log Cabin
A: Dark, cut 1 ¾” x WOF = 2
From scraps of Dark Fabric, cut 2 ¼” x 2 ¼” = 3
B: Medium, cut 1 ¾” x WOF = 2
C: Light, cut 1 ¾” x WOF = 2
Use ¼” seam allowance always!
The Log Cabin block is great for a new quilter because it is easy to piece. There can be many different variations of the block just by switching fabrics around and playing with darks and lights. It is a great way to make a masterpiece out of your scraps too!
1. Start your center with your 2 ¼” x 2 ¼” cut square. Traditionally a red fabric was used representing the fireplace/hearth of the home.
2. Stitch the pieces together in order and iron seams out as you go (toward the piece you just sewed on). Note when to change fabric strips.
3. You can precut each “Log” to the right length, or you can take each strip and sew it to the block and trim the excess off with your rotary cutter.
4. Each log added to the center overlaps creating a design as you go.
5. Square up you finished block to about 9 ½” x 9 ½”
I found instructions online (yarnslave.com). They are WAY more specific! The measurements are for a larger block, so don’t mind those. Just follow the diagrams mainly.
From scraps of Dark Fabric, cut 2 ¼” x 2 ¼” = 3
B: Medium, cut 1 ¾” x WOF = 2
C: Light, cut 1 ¾” x WOF = 2
Use ¼” seam allowance always!
The Log Cabin block is great for a new quilter because it is easy to piece. There can be many different variations of the block just by switching fabrics around and playing with darks and lights. It is a great way to make a masterpiece out of your scraps too!
1. Start your center with your 2 ¼” x 2 ¼” cut square. Traditionally a red fabric was used representing the fireplace/hearth of the home.
2. Stitch the pieces together in order and iron seams out as you go (toward the piece you just sewed on). Note when to change fabric strips.
3. You can precut each “Log” to the right length, or you can take each strip and sew it to the block and trim the excess off with your rotary cutter.
4. Each log added to the center overlaps creating a design as you go.
5. Square up you finished block to about 9 ½” x 9 ½”
I found instructions online (yarnslave.com). They are WAY more specific! The measurements are for a larger block, so don’t mind those. Just follow the diagrams mainly.
Flying Geese – Cypress Block
A: Dark, cut 5¾” x 5¾” = 2 (Goose Body)
B: Medium, cut 3¼”x 3¼” = 4 (Corner Half Square Triangles)
C: Light, cut 5” x 5” = 2 (Middle Square)
D: Light, cut 3¼”x 3¼” = 12 (Flying Geese Corners and HST Corners)
Use ¼” seam allowance always!
1. On the back of all the D squares, mark a diagonal line.
2. Match 4 of the marked D squares with the 4 B squares, right sides together.
3. Stitch 1/4" on one side of the diagonal mark...turn square and stitch 1/4" on the other side of the diagonal mark. (See June’s instructions on HSTs)
4. Cut apart on diagonal marked line.
5. Press seams toward darker fabric.
6. Trim off the little tails with scissors. Makes four identical HSTs.
7. Follow Instructions on making Flying Geese Included. (You already have your squares cut to the right size—no need to do the math again! Use Fabric A for A in the instructions and Fabric D for B, and your Diagonal lines are already drawn).
8. Lay out block on table (See Diagram 1). Note what direction the corner HSTs need to be.
Diagram 1
9. Sew each row together and press seams in the direction of the arrows (See Diagram 2). Note rows 1 and 3 the seams are pressed out, and row 2 the seams are pressed in.
Diagram 2
10. Sew rows together by matching seams, right sides facing. Make sure the two seams but up next to each other in each row. Press seams to one side.
11. Square up block to about 9 ½” x 9 ½”
B: Medium, cut 3¼”x 3¼” = 4 (Corner Half Square Triangles)
C: Light, cut 5” x 5” = 2 (Middle Square)
D: Light, cut 3¼”x 3¼” = 12 (Flying Geese Corners and HST Corners)
Use ¼” seam allowance always!
1. On the back of all the D squares, mark a diagonal line.
2. Match 4 of the marked D squares with the 4 B squares, right sides together.
3. Stitch 1/4" on one side of the diagonal mark...turn square and stitch 1/4" on the other side of the diagonal mark. (See June’s instructions on HSTs)
4. Cut apart on diagonal marked line.
5. Press seams toward darker fabric.
6. Trim off the little tails with scissors. Makes four identical HSTs.
7. Follow Instructions on making Flying Geese Included. (You already have your squares cut to the right size—no need to do the math again! Use Fabric A for A in the instructions and Fabric D for B, and your Diagonal lines are already drawn).
8. Lay out block on table (See Diagram 1). Note what direction the corner HSTs need to be.
Diagram 1
9. Sew each row together and press seams in the direction of the arrows (See Diagram 2). Note rows 1 and 3 the seams are pressed out, and row 2 the seams are pressed in.
Diagram 2
10. Sew rows together by matching seams, right sides facing. Make sure the two seams but up next to each other in each row. Press seams to one side.
11. Square up block to about 9 ½” x 9 ½”
Pinwheels
A: Dark, cut 6” x 6” = 2
B: Light, cut 6 x 6 = 2
Use ¼” seam allowance always!
1. On the back of the lightest fabric, mark a diagonal line.
2. Match the opposite color with the marked square, right sides together.
3. Stitch 1/4" on one side of the diagonal mark...turn square and stitch 1/4" on the other side of the diagonal mark.
4. Cut apart on diagonal marked line.
5. Press seams toward darker fabric.
6. Trim off the little tails with scissors.
7. Square up completed unit to 5” x 5” Makes four identical HSTs.
8. Lay out block on table. Note where your darks and lights need to be. 9. With right sides together, sew top two HSTs together, then the bottom two.
10. Press seams on each to opposite sides.
11. Match center seams, right sides facing. Make sure they but up next to each other. Sew top set to bottom set. Press Seam to one side.
12. Square up block to about 9 ½” x 9 ½”
Half-Square Triangles
There are many, many ways to create Half-Square Triangles (HSTs): the grid method, Triangles on a Roll®, Thangles®, a number of rulers, templates and many more.
To calculate the cutting size of the initial square, add an additional 1" to your cutting size for a square unit. Once you have cut all your squares:
1. On the back of the lightest fabric, mark a diagonal line.
2. Match the opposite color with the marked square, right sides together.
3. Stitch 1/4" on one side of the diagonal mark...turn square and stitch 1/4" on the other side of the diagonal mark.
4. Cut apart on diagonal mark.
5. Press seams toward darker fabric.
6. Trim off the little tails with scissors.
7. Square up completed unit to size needed.
8. Makes two identical HSTs.
To calculate the cutting size of the initial square, add an additional 1" to your cutting size for a square unit. Once you have cut all your squares:
1. On the back of the lightest fabric, mark a diagonal line.
2. Match the opposite color with the marked square, right sides together.
3. Stitch 1/4" on one side of the diagonal mark...turn square and stitch 1/4" on the other side of the diagonal mark.
4. Cut apart on diagonal mark.
5. Press seams toward darker fabric.
6. Trim off the little tails with scissors.
7. Square up completed unit to size needed.
8. Makes two identical HSTs.
The quilting books say that you only need to add 7/8", not 1", to the measurements, but I find that stitching and pressing fabric on the diagonal is not always an exact science. This way will use just a little more fabric, but will allow you to control the final measurement of the unit.
Once you know how to make them, the flood doors open with what you can create! Play around with light and dark fabrics create something fun!
Nine Patch
Three Different Fabrics
A: Dark, cut 3 ½” x 14 ¼” = 3
B: Medium, cut 3 ½” x 14 ¼” = 3
C: Light, cut 3 ½” x 14 ¼” = 3
Use ¼” seam allowance always!
1. Sew the three sets of three strips together (ABC, CAB, BCA).
2. Press towards the darker color.
3. Square up one end of each strip set using seam lines as straight edge. Cross cut 3 ½” you should get 4 rows out of each set.
4. Layout blocks on the table like diagram above, and sew the top two rows together right sides facing butting up the seams so they line up correctly. Press to one side
5. Sew bottom row to top section--right sides facing butting up the seams so they line up correctly. Press to one side.
6. Square up your blocks to about 9 ½” x 9 ½”
7. Makes 4 Blocks
A: Dark, cut 3 ½” x 14 ¼” = 3
B: Medium, cut 3 ½” x 14 ¼” = 3
C: Light, cut 3 ½” x 14 ¼” = 3
Use ¼” seam allowance always!
1. Sew the three sets of three strips together (ABC, CAB, BCA).
2. Press towards the darker color.
3. Square up one end of each strip set using seam lines as straight edge. Cross cut 3 ½” you should get 4 rows out of each set.
4. Layout blocks on the table like diagram above, and sew the top two rows together right sides facing butting up the seams so they line up correctly. Press to one side
5. Sew bottom row to top section--right sides facing butting up the seams so they line up correctly. Press to one side.
6. Square up your blocks to about 9 ½” x 9 ½”
7. Makes 4 Blocks
Rail Fence
A: Dark, cut 2” x WOF (Width of Fabric) = 1
B: Medium, cut 2” x WOF = 1
C: Light, cut 2” x WOF = 1
1. Sew the three strips together (A to C, B to AC). You can switch the darks, mediums and lights around and get a different look. Experiment and find out what you like best. Press seams to one side.
2. Cross cut 4 sets at 5”
3. Layout blocks on the table, and sew the top two blocks together right sides facing. Press towards the right (vertical) B.
4. Sew bottom two blocks together right sides facing. Press towards the left (vertical) B.
5. Sew top blocks to bottom blocks making sure the center seams but up next to each other. Press seam to one side.
6. Square up your block to about 9 ½” x 9 ½”
B: Medium, cut 2” x WOF = 1
C: Light, cut 2” x WOF = 1
1. Sew the three strips together (A to C, B to AC). You can switch the darks, mediums and lights around and get a different look. Experiment and find out what you like best. Press seams to one side.
2. Cross cut 4 sets at 5”
3. Layout blocks on the table, and sew the top two blocks together right sides facing. Press towards the right (vertical) B.
4. Sew bottom two blocks together right sides facing. Press towards the left (vertical) B.
5. Sew top blocks to bottom blocks making sure the center seams but up next to each other. Press seam to one side.
6. Square up your block to about 9 ½” x 9 ½”
Wassail Mix
3 c. Orange Drink Powder (LDS Cannery) Alternate: 2 c Orange Drink Powder
1 c. Lemonade Powder (like Country Time) 2 c Apple Drink Powder
1 c. Sugar 1 c Lemonade Powder
3 T. Cinnamon 2 T. Cinnamon
Pinch of powdered cloves Pinch of powdered cloves
Mix together. Add 3 teaspoons to mug of hot water to desired taste.
1 c. Lemonade Powder (like Country Time) 2 c Apple Drink Powder
1 c. Sugar 1 c Lemonade Powder
3 T. Cinnamon 2 T. Cinnamon
Pinch of powdered cloves Pinch of powdered cloves
Mix together. Add 3 teaspoons to mug of hot water to desired taste.
Apple Cinnamon Muffins
2 C. MIX
1 C. Water
2 T. Oil
Bake @ 400 degrees for 15-20 min. Makes 10 muffins
1 C. Water
2 T. Oil
Bake @ 400 degrees for 15-20 min. Makes 10 muffins
Apple Cinnamon Oatmeal Pancake Mix
4 c quick or reg. oats
2 c wheat flour
2 c white flour
1 c instant non-fat milk
2 T. cinnamon
¾ c sugar or brown sugar
1 t. salt
5 T. baking powder
½ t cream of tartar
1 t. baking soda
1 c. dried apples
¼ c + 2 T. dry egg
Combine ingredients and stir well to mix. Store in an air tight container. Shelf life 3-6 months (longer in refrigerator or freezer).
If you aren't going to use powdered eggs, you can substitute the powdered eggs with 2 eggs.
2 c wheat flour
2 c white flour
1 c instant non-fat milk
2 T. cinnamon
¾ c sugar or brown sugar
1 t. salt
5 T. baking powder
½ t cream of tartar
1 t. baking soda
1 c. dried apples
¼ c + 2 T. dry egg
Combine ingredients and stir well to mix. Store in an air tight container. Shelf life 3-6 months (longer in refrigerator or freezer).
If you aren't going to use powdered eggs, you can substitute the powdered eggs with 2 eggs.
Hot Fudge Puddding Cake
1 ½ c QUICK MIX
¼ c canola oil
1 t vanilla
½ c granulated sugar
¾ c brown sugar, firmly packed
2 T cocoa + ¼ c cocoa
¾ c chopped nuts
1 ½ c boiling water
½ c milk
Preheat oven to 350 degrees. In an unbuttered 8-inch square pan, combine QUICK MIX, oil, sugar, 2 T cocoa, nuts milk and vanilla. Blend well. Combine brown sugar and ¼ c cocoa in a small bowl. Add to boiling water and bring to a boil. Gently pour over top of cake mixture. Do not stir. Bake 35-40 minutes until edges separate from pan. Cool in pan 15 minutes before serving.
¼ c canola oil
1 t vanilla
½ c granulated sugar
¾ c brown sugar, firmly packed
2 T cocoa + ¼ c cocoa
¾ c chopped nuts
1 ½ c boiling water
½ c milk
Preheat oven to 350 degrees. In an unbuttered 8-inch square pan, combine QUICK MIX, oil, sugar, 2 T cocoa, nuts milk and vanilla. Blend well. Combine brown sugar and ¼ c cocoa in a small bowl. Add to boiling water and bring to a boil. Gently pour over top of cake mixture. Do not stir. Bake 35-40 minutes until edges separate from pan. Cool in pan 15 minutes before serving.
Carmel Pudding Cake
2 c QUICK MIX Brown Sugar Topping
½ c chopped nuts 1 c brown sugar
½ c brown sugar, firmly packed 1 T butter or margarine
1 c milk 2 c boiling water
1/3 c canola oil
½ c raisins if desired
Preheat oven to 375 degrees. Lightly grease an 8-inch square pan. In a medium bowl, combine QUICK MIX, brown sugar, raisins, & nuts. Mix well. Add milk & blend well. Pour into prepared pan. Prepare Brown Sugar Topping in a small bowl combining brown sugar, butter & boiling water. Blend. Gently pour over top of cake mixture without stirring Bake 30 to 40 minutes until cake springs back when lightly touched in center. Cool in pan 15 minutes before serving.
½ c chopped nuts 1 c brown sugar
½ c brown sugar, firmly packed 1 T butter or margarine
1 c milk 2 c boiling water
1/3 c canola oil
½ c raisins if desired
Preheat oven to 375 degrees. Lightly grease an 8-inch square pan. In a medium bowl, combine QUICK MIX, brown sugar, raisins, & nuts. Mix well. Add milk & blend well. Pour into prepared pan. Prepare Brown Sugar Topping in a small bowl combining brown sugar, butter & boiling water. Blend. Gently pour over top of cake mixture without stirring Bake 30 to 40 minutes until cake springs back when lightly touched in center. Cool in pan 15 minutes before serving.
Quick Mix -- Equivalent to Bisquick
5 c white flour
3 ½ c whole wheat flour
1 t baking soda
1 T baking powder
1 ½ c instant nonfat dry milk
1 T salt
2 t cream of tartar
In a large bowl, sift together all dry ingredients. Blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of QUICK MIX.
3 ½ c whole wheat flour
1 t baking soda
1 T baking powder
1 ½ c instant nonfat dry milk
1 T salt
2 t cream of tartar
In a large bowl, sift together all dry ingredients. Blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10 to 12 weeks. Makes about 13 cups of QUICK MIX.
Tuna Noodle Casserole
1 6-oz can tuna drained
1 c grated cheese
3 c water
1 c peas
1/3 c BASIC SAUCE MIX
Potato chips, crushed
2 c uncooked noodles
In a skillet combine water, sauce mix, cheese, tuna and uncooked noodles. Stir. Bring to a boil, reduce heat and simmer covered for 15-20 minutes or until noodles are tender. Top with crushed potato chips if desired. Serve immediately. Yield
4-6 servings
1 c grated cheese
3 c water
1 c peas
1/3 c BASIC SAUCE MIX
Potato chips, crushed
2 c uncooked noodles
In a skillet combine water, sauce mix, cheese, tuna and uncooked noodles. Stir. Bring to a boil, reduce heat and simmer covered for 15-20 minutes or until noodles are tender. Top with crushed potato chips if desired. Serve immediately. Yield
4-6 servings
Taco Skillet
1 lb. ground beef or turkey
1 c. salsa
1/3 c BASIC SAUCE MIX
6 flour tortillas or 8 corn tortillas
1 ¼ c water
2 c tomato sauce
1 c grated cheese
Cut the tortillas into 1 inch pieces. Brow meat and drain off the fat. Add water, sauce mix, salsa, tomato sauce, tortillas and stir. Bring to a boil; reduce heat and simmer uncovered for 15-20 minutes or until tortillas are tender. Top with cheese and allow it to melt. Yield 6 servings.
1 c. salsa
1/3 c BASIC SAUCE MIX
6 flour tortillas or 8 corn tortillas
1 ¼ c water
2 c tomato sauce
1 c grated cheese
Cut the tortillas into 1 inch pieces. Brow meat and drain off the fat. Add water, sauce mix, salsa, tomato sauce, tortillas and stir. Bring to a boil; reduce heat and simmer uncovered for 15-20 minutes or until tortillas are tender. Top with cheese and allow it to melt. Yield 6 servings.
Chicken Broccoli Alfredo
1 8 oz pkg. Fettuccine noodles
1 c. broccoli (fresh or frozen)
1 lb. boneless chicken breast
2 T. butter or margarine
½ c BASIC SAUCE MIX
1 ¼ c water
½ c milk
½ c Parmesan cheese
¼ t pepper
Cook Fettuccine noodles according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Heat butter in a skillet and add chicken breast. Cook until browned. Cube the chicken. Combine sauce mix and water in saucepan or microwave safe bowl. Bring to a boil and cook until thick. Add milk, cheese, pepper, Fettuccine, broccoli and chicken. Heat through. Serve with additional Parmesan cheese. Yield 4-6 servings.
1 c. broccoli (fresh or frozen)
1 lb. boneless chicken breast
2 T. butter or margarine
½ c BASIC SAUCE MIX
1 ¼ c water
½ c milk
½ c Parmesan cheese
¼ t pepper
Cook Fettuccine noodles according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Heat butter in a skillet and add chicken breast. Cook until browned. Cube the chicken. Combine sauce mix and water in saucepan or microwave safe bowl. Bring to a boil and cook until thick. Add milk, cheese, pepper, Fettuccine, broccoli and chicken. Heat through. Serve with additional Parmesan cheese. Yield 4-6 servings.
Cheeseburger Skillet
1 lb. ground beef or turkey
2 c. water
1 ½ c uncooked macaroni
1 16 oz can diced tomatoes
1/3 c BASIC SAUCE MIX
½ c grated cheese
Brown meat and drain off the fat. Add water, uncooked macaroni, tomatoes and sauce mix. Cover and simmer for 20 minutes or until macaroni is tender. Remove from heat and add cheese. Yield 4-6 servings.
2 c. water
1 ½ c uncooked macaroni
1 16 oz can diced tomatoes
1/3 c BASIC SAUCE MIX
½ c grated cheese
Brown meat and drain off the fat. Add water, uncooked macaroni, tomatoes and sauce mix. Cover and simmer for 20 minutes or until macaroni is tender. Remove from heat and add cheese. Yield 4-6 servings.
Hamburger Stroganoff
1 lb. ground beef or turkey
3 c. water
1/3 c BASIC SAUCE MIX
2 c. uncooked egg noodles
½ c sour cream or plain yogurt
Brown meat and drain off the fat. Add water, sauce mix, and uncooked egg noodles and stir. Bring to a boil, reduce heat and simmer covered 5-20 minutes or until noodles are tender. Top with sour cream or yogurt. Serve immediately.
3 c. water
1/3 c BASIC SAUCE MIX
2 c. uncooked egg noodles
½ c sour cream or plain yogurt
Brown meat and drain off the fat. Add water, sauce mix, and uncooked egg noodles and stir. Bring to a boil, reduce heat and simmer covered 5-20 minutes or until noodles are tender. Top with sour cream or yogurt. Serve immediately.
Chicken Enchiladas
1 pkg corn tortillas
1 lb cooked, diced or shredded chicken
1 T canola oil
1 chopped onion
1 can chopped green chilies
1 c BASIC SAUCE MIX
3 ¼ c water
¾ c grated cheddar cheese
1. Make sauce by combining BASIC SAUCE MIX and water. Cook and stir on stove top or microwave until thickened.
2. Saute onion and green chilies in oil; add sauce and simmer for 10 min.
3. Cut tortillas in quarter. Spray casserole dish with non-stick spray & line bottom with half of tortillas. Add a layer of chicken and a layer of sauce. Top with cheese. Repeat. Bake at 350 degrees for 20 minutes.
1 lb cooked, diced or shredded chicken
1 T canola oil
1 chopped onion
1 can chopped green chilies
1 c BASIC SAUCE MIX
3 ¼ c water
¾ c grated cheddar cheese
1. Make sauce by combining BASIC SAUCE MIX and water. Cook and stir on stove top or microwave until thickened.
2. Saute onion and green chilies in oil; add sauce and simmer for 10 min.
3. Cut tortillas in quarter. Spray casserole dish with non-stick spray & line bottom with half of tortillas. Add a layer of chicken and a layer of sauce. Top with cheese. Repeat. Bake at 350 degrees for 20 minutes.
Chicken Pot Pie
1/3 c BASIC SAUCE MIX
1 ¼ c cold water
1 c cooked chicken, cubed
1 c baking mix (Bisquick or QUICK MIX)
1 egg
½ c milk
1 10 oz. package frozen veggies
Combine sauce mix with water. Cook and stir on stove top or in microwave until thickened. In a 9-inch pie plate, combine sauce, vegetables and chicken. Combine egg, milk and baking mix. Pour over chicken mixture. Bake at 400 degrees for 30 minutes or until golden brown. Yield 6 servings.
Variation: Use pre-made pie crusts. Put thickened sauce, checken and veggies in bottom crust. Use another crust for the top. Make slits in the top crust so steam can escape during baking.
1 ¼ c cold water
1 c cooked chicken, cubed
1 c baking mix (Bisquick or QUICK MIX)
1 egg
½ c milk
1 10 oz. package frozen veggies
Combine sauce mix with water. Cook and stir on stove top or in microwave until thickened. In a 9-inch pie plate, combine sauce, vegetables and chicken. Combine egg, milk and baking mix. Pour over chicken mixture. Bake at 400 degrees for 30 minutes or until golden brown. Yield 6 servings.
Variation: Use pre-made pie crusts. Put thickened sauce, checken and veggies in bottom crust. Use another crust for the top. Make slits in the top crust so steam can escape during baking.
Alfredo Sauce
1/3 c BASIC SAUCE MIX
½ c grated Parmesan cheese
1 ¼ c water
¼ t pepper
½ c low-fat sour cream
Combine all ingredients in a small saucepan. Mix well and cook until thick. Serve sauce over cooked noodles or on a pizza. Yield: 1 ½ cups sauce
½ c grated Parmesan cheese
1 ¼ c water
¼ t pepper
½ c low-fat sour cream
Combine all ingredients in a small saucepan. Mix well and cook until thick. Serve sauce over cooked noodles or on a pizza. Yield: 1 ½ cups sauce
Basic Sauce Mix
2 cups instant non-fat dry milk
¾ cup cornstarch
¼ cup instant chicken bouillon
1-2 T. dried onion flakes
1-2 tsp. Italian Seasoning
Combine all ingredients in a plastic bag, mixing well. Yield: Equal to 9 cans of cream soup.
To substitute for 1 can of cream soup in a recipe: Combine 1/3 cup of BASIC SAUCE MIX with 1 ¼ cups cold water and stir on stove top or in microwave until thickened. Add thickened mixture to casseroles as you would a can of soup.
For soup, try adding in one of the following soup items: 1 cup grated cheese; 1 cup cooked potato cubes; 1 can of mushrooms; 1/3 cup broccoli and 1 cup grated cheese; 2 cups tomato juice.
¾ cup cornstarch
¼ cup instant chicken bouillon
1-2 T. dried onion flakes
1-2 tsp. Italian Seasoning
Combine all ingredients in a plastic bag, mixing well. Yield: Equal to 9 cans of cream soup.
To substitute for 1 can of cream soup in a recipe: Combine 1/3 cup of BASIC SAUCE MIX with 1 ¼ cups cold water and stir on stove top or in microwave until thickened. Add thickened mixture to casseroles as you would a can of soup.
For soup, try adding in one of the following soup items: 1 cup grated cheese; 1 cup cooked potato cubes; 1 can of mushrooms; 1/3 cup broccoli and 1 cup grated cheese; 2 cups tomato juice.
Instant Oatmeal Mix
4 cups old-fashioned rolled oats (NOT quick-cooking oats)
½ t. salt
Grind oats and salt in a blender (in 2 or more batches if necessary) to the consistency of wheat germ. Scoop half-cup portions into separate re-sealable plastic bags. Flavor each one (using mix-ins below).
Mix-ins:
Apple Cranberry: 1 t brown sugar *1T dried apples *1 T cranberries
Brown Sugar & Spice: 1 t brown sugar*dash cinnamon nutmeg & clove
Cinnamon Raisin: 1 t sugar*1 T raisins*dash cinnamon
Pecan Delight: 1 t brown sugar*1 T chopped pecans
Blueberry: 1 t sugar*1 T blueberries*dash cinnamon
Cooking Instructions: Add 1 c water to packet and mix-ins in a microwavable bowl. Microwave for 2 - 2 ½ minutes. For a creamier oatmeal, use 1 cup milk or add ½ c. instant non-fat dry milk to mix and use 1 cup water.
½ t. salt
Grind oats and salt in a blender (in 2 or more batches if necessary) to the consistency of wheat germ. Scoop half-cup portions into separate re-sealable plastic bags. Flavor each one (using mix-ins below).
Mix-ins:
Apple Cranberry: 1 t brown sugar *1T dried apples *1 T cranberries
Brown Sugar & Spice: 1 t brown sugar*dash cinnamon nutmeg & clove
Cinnamon Raisin: 1 t sugar*1 T raisins*dash cinnamon
Pecan Delight: 1 t brown sugar*1 T chopped pecans
Blueberry: 1 t sugar*1 T blueberries*dash cinnamon
Cooking Instructions: Add 1 c water to packet and mix-ins in a microwavable bowl. Microwave for 2 - 2 ½ minutes. For a creamier oatmeal, use 1 cup milk or add ½ c. instant non-fat dry milk to mix and use 1 cup water.
Egg Rolls
So these guys are labor intensive but fun!
Ingredients:
Egg Roll Wrappers (pkg of 20)
Egg Roll Stuffing:
1 bag of Cole slaw
½ onion grated or chopped
2 carrots grated
2 cups cooked chicken (depending on how much you want. It can be made without any chicken or add more)
You can also add bean sprouts, mushrooms, water chestnuts, peppers, or any other vegetable you’d like. Just makes sure all the vegetables are chopped in a small consistent size so that they cook evenly.
Seasoning:
1 T. garlic salt
¼ c. Soy Sauce
1/4 c. Wok oil (Preflavored oil)
Combine all ingredients. In large wok or large pot. Combine all ingredients and sauté on med-low. Cook until vegetables are tender. The longer it cooks the more flavor the vegetables will pick up. Taste it as you cook and see if you like the seasoning or want to add more
When everything is tender. Spoon 2-3 T. into an eggroll wrapper and wrap according to the directions on the package. (Eggroll wrappers are usually found in the produce section by the tofu and mushrooms.)
Fry the eggrolls in oil until golden.
OR
Bake: Place the egg rolls on a cookie sheet sprayed with cooking spray. Make sure to spray the tops off the eggrolls as well so that they are crispy. Bake at 425 for 10-15 minutes until golden.
If you have questions call or e-mail Brooke
Mer01009@gmail.com
Ingredients:
Egg Roll Wrappers (pkg of 20)
Egg Roll Stuffing:
1 bag of Cole slaw
½ onion grated or chopped
2 carrots grated
2 cups cooked chicken (depending on how much you want. It can be made without any chicken or add more)
You can also add bean sprouts, mushrooms, water chestnuts, peppers, or any other vegetable you’d like. Just makes sure all the vegetables are chopped in a small consistent size so that they cook evenly.
Seasoning:
1 T. garlic salt
¼ c. Soy Sauce
1/4 c. Wok oil (Preflavored oil)
Combine all ingredients. In large wok or large pot. Combine all ingredients and sauté on med-low. Cook until vegetables are tender. The longer it cooks the more flavor the vegetables will pick up. Taste it as you cook and see if you like the seasoning or want to add more
When everything is tender. Spoon 2-3 T. into an eggroll wrapper and wrap according to the directions on the package. (Eggroll wrappers are usually found in the produce section by the tofu and mushrooms.)
Fry the eggrolls in oil until golden.
OR
Bake: Place the egg rolls on a cookie sheet sprayed with cooking spray. Make sure to spray the tops off the eggrolls as well so that they are crispy. Bake at 425 for 10-15 minutes until golden.
If you have questions call or e-mail Brooke
Mer01009@gmail.com
Sweet and Sour Sauce for Egg Rolls
Sweet and Sour Sauce:
1 can Mandarin Oranges
2 C. Sugar
¼ c. white vinegar
3 Tbsp. Ketchup
Combine ingredients in sauce pan and bring to a boil.
Corn Starch mix:
¼ c. cold water
2 Tbsp cornstarch
Then add cornstarch mix. Bring to a boil and stir until thickened
1 can Mandarin Oranges
2 C. Sugar
¼ c. white vinegar
3 Tbsp. Ketchup
Combine ingredients in sauce pan and bring to a boil.
Corn Starch mix:
¼ c. cold water
2 Tbsp cornstarch
Then add cornstarch mix. Bring to a boil and stir until thickened
Favorite Cornbread Recipe
Here is my family’s favorite cornbread. It’s moist and isn’t crumbly.
Dot’s Cornbread
1 c. flour
1 c. cornmeal
6 TBS sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1 c. plain yogurt (or sour cream)
1 C. applesauce (sweetened with cinnamon is YUMMY)
Greased 9x13
Bake @400 for 20-23 minutes
Dot’s Cornbread
1 c. flour
1 c. cornmeal
6 TBS sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1 c. plain yogurt (or sour cream)
1 C. applesauce (sweetened with cinnamon is YUMMY)
Greased 9x13
Bake @400 for 20-23 minutes
Rigaboni
1 package (1 lb.) rigatoni noodles
½ c. chopped onion
1 lb. ground beef
1-2 t. garlic powder
2 t. Italian Seasoning
1 jar (30-40 oz.) spaghetti sauce
1 egg
1 container (15 oz..) Ricotta cheese
2 c. shredded mozzarella cheese, divided
2 T. parsley flakes
¼ t. black pepper
¼ c. parmesan cheese
Preheat oven to 350oF. Cook pasta according to package directions. Drain
Brown ground beef, add onion, garlic and Italian seasoning. Drain. Stir in sauce.
In small bowl, lightly beat egg. Add ricotta cheese, 1 c. of the mozzarella cheese, parsley black pepper, and parmesan cheese.
Add all but about 1 ½ - 2 c. meat/sauce mixture to pasta. Stir. Pour into 9 x 13 pan. Spread ricotta mixture evenly over pasta. Top with remaining meat sauce. Sprinkle remaining mozzarella cheese on top. Bake about 30 minutes or until cheese is melted and golden.
½ c. chopped onion
1 lb. ground beef
1-2 t. garlic powder
2 t. Italian Seasoning
1 jar (30-40 oz.) spaghetti sauce
1 egg
1 container (15 oz..) Ricotta cheese
2 c. shredded mozzarella cheese, divided
2 T. parsley flakes
¼ t. black pepper
¼ c. parmesan cheese
Preheat oven to 350oF. Cook pasta according to package directions. Drain
Brown ground beef, add onion, garlic and Italian seasoning. Drain. Stir in sauce.
In small bowl, lightly beat egg. Add ricotta cheese, 1 c. of the mozzarella cheese, parsley black pepper, and parmesan cheese.
Add all but about 1 ½ - 2 c. meat/sauce mixture to pasta. Stir. Pour into 9 x 13 pan. Spread ricotta mixture evenly over pasta. Top with remaining meat sauce. Sprinkle remaining mozzarella cheese on top. Bake about 30 minutes or until cheese is melted and golden.
Chocolate Chip Cookies
2 eggs well beaten
1 cup butter crisco
1/2 cup sugar
1 cup brown sugar
1 t vanilla
Beat until it is smooth and light.
Add to this: 1 t baking soda
1/2 t salt
2 1/2 cups flour
1 cup milk chocolate chips
1 cup white chocolate chips
Place on wax-paper lined cookie sheet and bake at 375 degrees for 10 minutes. Do not overbake.
1 cup butter crisco
1/2 cup sugar
1 cup brown sugar
1 t vanilla
Beat until it is smooth and light.
Add to this: 1 t baking soda
1/2 t salt
2 1/2 cups flour
1 cup milk chocolate chips
1 cup white chocolate chips
Place on wax-paper lined cookie sheet and bake at 375 degrees for 10 minutes. Do not overbake.
Little Cheddar Meatloaves
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick oats
1/2 cup chopped onion
1 t salt
1 lb lean ground beef
Beat egg and milk, add cheese, salt, oats, onion and beef. Mix well. Shape into 8 loaves and place in greased 9x13 pan. Can top with sauce. To make sauce, you need 2/3 c ketchup, 1/2 c brown sugar, 1 1/2 t prepared mustard. Spoon over loaves and bake at 350 degrees for 45 minutes.
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick oats
1/2 cup chopped onion
1 t salt
1 lb lean ground beef
Beat egg and milk, add cheese, salt, oats, onion and beef. Mix well. Shape into 8 loaves and place in greased 9x13 pan. Can top with sauce. To make sauce, you need 2/3 c ketchup, 1/2 c brown sugar, 1 1/2 t prepared mustard. Spoon over loaves and bake at 350 degrees for 45 minutes.
Easy Beef Stew
1 lb stew meat
2 cans golden mushroom soup
1 can water
1/2 pkg lipton onion soup mix
3-4 carrots sliced
4-5 potatoes cubed
Place ingredients in 3-4 quart casserole dish with lid. Bake in oven for 3 hours at 275 - 300 degrees. Enjoy!
2 cans golden mushroom soup
1 can water
1/2 pkg lipton onion soup mix
3-4 carrots sliced
4-5 potatoes cubed
Place ingredients in 3-4 quart casserole dish with lid. Bake in oven for 3 hours at 275 - 300 degrees. Enjoy!
Cheesy Chicken Soup
6-8 quarts of water
6-8 chicken bouillon cubes
1 medium onion chopped
4-6 carrots
4-6 stalks of celery
16 oz cheese whiz
1 cube better with flour
Bring water and bouillon to a boi. In a different pan cook chicken. Dice onion, carrots, celery, add vegetables to broth. When veggies are tender, reduce heat and add the jar of cheese whiz until dissolved. To thicken, melt butter in microwave and add flour to butter to make a rue. Add slowly and stir constantly until you get the thickness you desire. Add chopped chicken and Enjoy!
6-8 chicken bouillon cubes
1 medium onion chopped
4-6 carrots
4-6 stalks of celery
16 oz cheese whiz
1 cube better with flour
Bring water and bouillon to a boi. In a different pan cook chicken. Dice onion, carrots, celery, add vegetables to broth. When veggies are tender, reduce heat and add the jar of cheese whiz until dissolved. To thicken, melt butter in microwave and add flour to butter to make a rue. Add slowly and stir constantly until you get the thickness you desire. Add chopped chicken and Enjoy!
Fluffy Pancake Mix
4 1/2 c flour
3/4 c nonfat dry milk
2 t salt
9 t baking powder
6 T sugar
3 T powdered egg
Combine & Store in cool dry place.
3/4 c nonfat dry milk
2 t salt
9 t baking powder
6 T sugar
3 T powdered egg
Combine & Store in cool dry place.
Hamburger Skillet Supper
1 lb hamburger browned and drained * 1 can italian stewed tomatoes * 1/4 c chopped onion * 1/3 c elbow roni * 2 c chopped zucchini * grated cheese
Brown hamburger and add other ingredients except cheese. Cook 15 to 20 minutes with lid on and serve with cheese.
Brown hamburger and add other ingredients except cheese. Cook 15 to 20 minutes with lid on and serve with cheese.
Happy New Year!
Happy New Year Sisters...
Don't forget to get out your book marks and get started. It is a great way to get your food storage ready and get prepared in bit sized pieces.
Don't forget to get out your book marks and get started. It is a great way to get your food storage ready and get prepared in bit sized pieces.
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