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”

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.

Apple Cinnamon Muffins

2 C. MIX
1 C. Water
2 T. Oil

Bake @ 400 degrees for 15-20 min. Makes 10 muffins

Apple Cinnamon Pancakes

2 C. MIX
1 ¼ C. Water
2 T. Oil

Makes 12-14 Pancakes

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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

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.

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.

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

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