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 325ยบ 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 325ยบ 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.
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