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.
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
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