For the most part, a crock pot meal can be anything that sounds good together, thrown into a crock pot in the morning with water and slow cooked all day while you are out working, going to school or whatever. With just the right seasonings, you have a delicious meal that didn’t require a whole lot of effort on your part. (Other then brainpower thinking up what you want to fix) Now some people have no imagination, I don’t think that is true is this case because you cannot play WoS and have no imagination. So you’re biggest problem might be “What would be a good way to fix……..?” And that’s where this section comes in, I will share with you some meals that were a success in my house and My mom is going to share her wide selection of recipes, ideas and helpful hints with you as well.
Some Things to remember: You are slow cooking with water so you want to make sure you put enough water in the crock pot to cover what you are cooking and after one hour, turn the heat down on low. Once you have done that, head out the door. NEVER leave your crock-pot on high setting if you are going to be gone; you will come home to a disaster. You can make just about anything in a crock-pot; I use mine mostly for homemade soups, stews, sauces, and pot roast. For those of you who just don’t have time to pull out the recipe box and try to find something, they make boxed Crock-Pot Meals, I am not encouraging these but they are terrific time savers and do come in handy for those last minute surprises. When slow cooking roast, steak, ribs, or any red meat, as well as chicken, it is best to lightly brown it on your stove top first, most times if you don’t, it will come out tasting like you cooked it in a microwave (mom said that). ========== Ok Mom went through her cookbooks and here are a few to get you started: Hope you like them and remember, any time you try one of these recipes, be sure to post here, letting us know how it came out or if you ran into a problem, let us know.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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*Basic Pot Roast* 1 2 to 3 pound pork or beef roast 1 medium sliced onion 1 can of beef broth (fill can with water, add that as well) salt and pepper minced or fresh garlic ---Brown the roast on all sides, Place in crockpot, add sliced onion, beef broth, garlic and water, salt and pepper to taste, bring to a boil in crock pot, as soon as it starts to boil, cover, turn it down on low and leave ===================================== *Rox's Homemade Applesauce* 10 apples, peeled, cored and cut into large chunks 1/2 sugar 1/2 brown sugar 1 teaspoon cinnamon ---put apples in crock pot, cover with water, add both sugars. Turn on low heat and leave it to cook. When you come home, your house will smell so good. You can serve this hot over vanilla ice cream or let it cool and eat it plain. ============================= *My Bean soup* 1 pound pinto beans 1 onion, peeled and chopped 1 pound ground beef 4 or 5 beef bullion cubes Garlic powder, onion powder, salt and pepper Water. ---soak beans overnight with a potato cut in half in the water. Next day, throw the potato away, drain the beans. Put beans, meat and onion in crock pot, cover with water (if you will be gone for more then 4 hours,fill crock pot to just below the top with water),add bullion cubes and season to taste. Cook on high for first 30 minutes, turn down on low, check water level, add more water if needed, (it usually isnt) Cover and go. By the time you get home, it's ready...
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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2 pounds beef or pork boneless ribs 1/2 bottle BBQ sauce (flavor of choice) 1/2 bottle of water ---Brown the ribs, (this can be done in the crock pot if it is the metal kind that can be put on the stove top)replace crock pot on base, Add BBQ sauce and water,bring to a boil, turn on low, cover and go to work... ======================== More Helpful Hints: There are different kinds of crock pots; the metal bowl kind can also be used on the stove top, the one piece kind and the 2 piece kind with the removable bowl (usually a glass bowl) You can find 1 quart crock pots for the single person or the big one (6 quarts I believe) for the family, and varied sizes in between. Just find what is right for you. Also; the recipes can be adjusted to accomodate however many people you are feeding, you can double or triple any recipe, just make sure your crock pot is big enough to hold it.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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This is an oddball recipe that I actually turned my nose up to until I tried it. It was very good. And one of my favorite snacks now. And its actually Diabetic friendly, which is good for me, as most of you well know.
1 can of Spam 1/2 a small onion 2 tablespoons mayonaisse(add more if too dry, unless you want it kinda dry) 2 tablespoons sweet pickle relish(same thing as with the mayo) cream cheese plain Rice cakes ---Using a cheese grater, grate the spam into a large bowl, grate the onion into the bowl also, add mayonaisse and relish. Mix well. To serve, take a rice cake, put a thin layer of cream cheese on it then top with 1 or 2 tablespoons of spam spread. You can also use this with bread(no cream cheese), tortilla shells or crackers. Dont knock it til you try it
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Through trial and error, I have also discovered that the Spam sandwich spread idea also works great with the canned corn beef. So give it a try.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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These are not Crock Pot recipes but they are fairly simple to make and dont take very long.
**Corn Chowder** 4 potatoes 1 large onion --boil til done add: 1 can of Cream Corn and 1 can of Regular corn add: 3 to 4 cups of milk salt, pepper to taste top with butter cook on medium heat til done, do not bring to a boil once you add the milk, it will burn. For you seafood lovers, you can add 2 cans of clams or shrimp for a seafood chowder. ========================= **Bean and Apple Cassarole** 1 can Pork and Beans 1 cup tomato soup 3 large apples 1 pound pork sausage brown sugar ---Brown sausage and put in cassarole dish add: beans and tomato soup, Core and slice apples, put on top (you can peel them or not, its cook's choice) sprinkle with brown sugar Bake on 350 degrees until apples are done The apples are done when they are semi soft and you can poke them with a fork with no resistance ================ **Hawaiian Cookies** 1 cup Brown sugar 1/2 cup shortening 1 egg 1 teaspoon vanilla 3/4 cup crushed pineapple 2 cups sifted flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup raisins or nuts ---Mix all ingredients together well drop onto greased cookie sheet, using a teaspoon Bake at 350 degrees for 12 minutes ================== **Diane's Sloppy Joes** 2 cans Pork and Beans 2 pounds ground beef 1 to 2 cups Hickory smoked BBQ sauce
cook ground beef, breaking it up as it cooks,Drain the grease. Add beans and BBQ sauce, simmer 30 miutes serve on your favorite bread or hamburger bun =================== Post your favorite recipes or requests. I cant give you what you want, if yu dont tell me what it is.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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What's your best recipe for.. Chicken! (any sauces, flavours, textures, it's fair game!)
Btw, I admire your cooking expertise! Makes my mouth water.
-------------------- "Javelin gymnastics! Ten points for nailing the lady in the face!" Posts: 5970 | From: Scotland | Registered: Mar 2003
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ok for you, MoTB...you want chicken of any kind. Thats easy enough. Here we go--After raiding mom's recipe box, these should get you off to a good start: (and please dont ask me about the names cause I didnt name them)
*Polynessian Chicken* Brown: 1 cut up fryer cjicken and place it in a large baking pan Mix: 1 small jar Russian Dressing, 1 package onion soup mix, and 1 small jar apricot jam. --Pour over chicken and bake for 30 minutes on 350 degrees ====================== *Corn Crisp Chicken* 1 chicken, cut up dip pieces in 1/2 cup canned milk then roll pieces into a mixture of: 1 cup crushed corn flakes 1 1/2 teaspoon salt 1/4 teaspoon pepper --bake skin side up for 1 hour on 350 degrees, in a shallow pan lined with foil. ==================== *Easy Chicken and Pasta* 1 pound cut up chicken breast 1 can Cream of Chicken soup 1/2 cup water 1 bag frozen seasoned pasta and vegie combination. ---In skillet, heat 1 Tablespoon oil, brown the chicken, add soup, water and vegie combo. Heat to boil, cover and cook on low heat for 5 minutes, until vegies are tender. ====================== *Chicken Salad* 1 cups diced chicken 1/2 teaspoon salt 1 cup diced celery 1 teaspoon mustard 1/2 cup diced pineapple 1/8 teaspoon pepper 1/3 cup chopped pickles (sweet or dill, its up to you) 1 teaspoon paprika 2/3 cup mayonaisse and lettuce ---combine chicken, celery, pineapple and pickles. Mix seasoning except paprika with 1/2 cup mayo. Blend into chicken mix and mix well. Serve on lettuce leaves, garnish with remaining mayonaisse and paprika ===================== Hopefully that will tickle your tastebuds, Andy. I'll post more later
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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**Baked Hash Browns** 8 frozen hash brown patties 1 teaspoon salt 1/2 teaspoon garlic powder 1 cup whipping cream (no not whipped cream) 1 cup shredded cheese (almost any kind will work) ---put patties in greased pan, sprinkle salt and garlic powder over it. Pour cream over the top Bake on 350 degrees for 45-50 minutes sprinkle cheese on top, bake for an additional 5 to 10 minutes, til cheese melts. ================================ **Drop Bannocks** ((This is a kind of bread)) 2 cups milk 1 egg beaten 1/4 teaspoon baking soda 2 cups old fashioned rolled oats 1/2 teaspoon salt ---heat milk to lukewarm, add egg. Stir in oats. Let stand for 30 minutes until oats are soft and liquid has been absorbed. Add baking soda and salt, mix well. Drop by tablespoon on a greased griddle, cook til bubbles form on top, then turn them over. makes 24 Serve with Jam and butter ===========================
Have fun
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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3 pounds round steak, 1/2 cup flour, 1 teaspoon salt, 1/8 teaspoon pepper, 1/2 tablespoon Canola oil, 1 can tomatoes, 1 small onion, minced, 6 carrots, scrapped. 6 potatoes, peeled ---mix flour and seasonings, coat meat with flour mixture. Put oil in skillet, brown meat on one side. Turn and place potatoes and carrots around meat. Add tomatos and onion. Cover and cook over low heat for 1 1/2 hours. ======================== Raised Donuts
1cup scalded milk, 1/4cake of yeast, 1/4cup lukewarm water, 1teaspoon salt, 1/3cup shortening, 1cup light brown sugar, 2 eggs(beaten), 1/2teaspoon nutmeg, 2cups flour * cool milk to lukewarm, dissolve yeast in water, combine dissolved yeast with salt and 1 cup flour. Let rise 1 hour, add melted shortening, sugar, eggs, nutmeg and remaining flour. Let rise again, if soft add more flour. * On floured surface, pat and roll dough, 3/4 inch thick. Cut out with bisciut cutter and shape into balls, Fry in deep hot fat or oil til golden brown.... ========================== **Sole Parmesan**
2 lbs fresh sole fillets, 1 cup plain yogurt, 4 oz parmesan, 1 tbsp lemon juice, 1 tbsp grated onion, a dash of hot pepper sauce, paprika and chopped parsley --Cut fish to serving size and arrange in a single layer in a baking pan. Mix all ingredients except for parsley and paprika. Pour mixture over fish, sprinkle paprika over the top. Bake at 350 degrees for 25 to 30 minutes Garnish with parsley ============================= **Impossible Seafood Pie**
1 6oz package of frozen shrimp, 1 cup shredded americn cheese, 1 3 oz package of cream cheese (cut into cubes), 1/4 cup diced scallions, 1 2oz jar of pimentos, 2 cups milk, 1 cup Bisquick baking mix, 4 eggs, 3/4 teaspoon salt, dash of nutmeg --Grease a regular size pie plate, mix shrimp, cheeses, scallions and pimentos in pie plate. Beat remaining ingredients together til smooth, pou into pie plate. Bake until knife inserted in the middle comes out clean, about 35-40 minutes, on 400 degrees cool 5 minutes before servng. ========================== **Mom's Bread**
6 cups warm water, 2-3 packages of yeast, 4 teaspoons salt, 5 tbsp sugar, 8 tbsp oil and 18 cups flour ---Dissolve yeast in warm water..... mix all ingredients well, place in large lightly greased bowl, let rise in warm place until size doubles, about 2 hours. remove from bowl, place on lightly floured counter top, knead the dough for about 15 minutes, return it to the greased bowl and let it rise again. Return it to the floured counter top and knead it again, cut dough into loaf, approximately 8 inches long and 4-5 inches wide, grease bread pans, place loaves in bread pans and let rise for one hour, Bake for 45-60 minutes on 350 degrees When done, pull from the oven, spread a lite coat of butter over the top, serve warm or cold ================================ **Banana Bread**
Cream sugar and shortening together, add egg and bran flakes. Mix together flour, baking powder, baking soda and salt, add nuts. Combine bananas, water and vanilla, add to dry ingredients. Bake in greased bread pan, for 60 minutes on 350 degrees Serve plain or with butter. =========================== **Zucchinne Bread**
3 eggs (beaten), 2 1/2 cups sugar, 3 teaspoons vanilla, 1 cup oil, 2 cups shredded zuchinni, 3 cups flour, 1 teaspoon salt, 1/4 teaspoon baking powder, 1 teaspoon baking soda, 3 teaspoons cinnamon, 1 cup nuts --Beat eggs well, add sugar, vanilla and oil, blend well. Stir in zucchine. Add other sifted ingredients to egg mixture, fold in nuts. Bake in a greased bread pan for 1 hour at 350 degrees ============================
**Mark's Sugar Cookies**
1 1/2 cups powdered sugar, 1/2 teaspoon almond extract, 1 cup butter, 2 1/2 cups flour, 1 egg, 1 teaspoon baking soda, 1 teaspoon vanilla, 1 teaspoon Cream of Tarter ---Mix sugar and butter, add egg and almond extract, mix well. Sift dry ingredients together and add to egg mixture. Chill 2 hours. Cut dough in half, roll out onto floured surface, use cookie cutter or regular size glass to cut cookies, sprinkle lightly with sugar, place on greased cookie sheet, Bake 5 to 7 minutes on 375 degrees, til golden brown ========================= **All American Apple Pie**
1/4 cup packed lite brown sugar, 1/4 cup sugar, 1 tbsp all purpose flour, 1 teaspoon grated lemon peel, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 6 medium apples (peeled, cored and thinly sliced), 1 cup raisins, 1 unbaked ready made pie crust *The glaze---1 egg, 1 teaspoon sugar (do not mix together)
1. preheat oven to 425 degrees, lightly grease a deep dish pie pan 2. In a large bowl, combine brown sugar, sugar, flour, lemon peel, nutmeg and cinnamon, mix well 3. Add apples to sugar mixture, stir until apples are coated, stir in raisins, spoon mixture into greased pie plate 4. Place pie crust on top of filling, trim edges, with a sharp knife, cut steam vents into crust. To Glaze, brush lightly with beaten egg, sprinkle with sugar. 5. Bake until pie crust is golden brown, about 35-40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm =========================== **No Bake Brownies**
1 cup chopped walnuts 4 cups graham cracker crumbs 1/2 cup powdered sugar 1 large bag chocolate chips 1 cup evaporated milk 1 tablespoon vanilla extract
---mix nuts crumbs and sugar in large bowl, mix well. Melt chocolate chips with milk over hot water (like a double boiler) set aside half the mixture. Stir crumb mixture into chocolate mixture, mix well. put in greased 9 inch baking pan (large pie pan will also work) Spread the other half of the chocolate mixture over the top . Chill 2 hours in fridge and serve =========================== **Chocolate Chippers**
1/2 cup shortening 1/2 cup sugar 1/4 cup brown sugar 1 egg 1 teaspoon vanilla 1 cup sifted flour 3/4 teaspoon baking soda 1 bag chocolate chips 1/2 cup chopped nuts
---Blend together: shortening, sugars, egg and vanilla, add other ingredients, chocolate chips go in last. spoon onto a cookie sheet like you would cookies. Bake on 375 degrees for 10 minutes ====================== **Grandma's Fudge**
Grease 12 x 8 1/2 pan. In a large bowl, mix one bag mini marshmellows, 3 small bags of chocolate chips, 2 cups walnuts, 1/2 pound margerine and 1 teaspoon vanilla. cook 6 cups of sugar with large can evaporated milk for 10-15 minutes on low heat. Pour into other ingredients, miw well. Pour into greased pan, place in fridge til hard, then cut into bite size squares and serve ======================== **Dreamy Chocolate Bars**
Bottem Layer: sift together 1 cup flour, 1/2 cup brown sugar add 1/2 cup margerine. Mix until it is a pie crust consistency, pat the mixture in to the bottem of a 9 x 18 cake pan. bake at 350 degrees 8 to 10 minutes. Top Layer: mix 1 cup brown sugar, 2 tablespoons flour, 1/2 teaspoon baking powder, 1/2 teaspoon vanilla, 1/4 teaspoon salt 12 ounces chocolate chips and 2 well beaten eggs pour over bottem layer. bake for 20 minutes on 350 degrees when cool, sprinkle lightly with powdered sugar, cut into candy bar size peices and serve ========================= **Chocolate Chunk Blondies**
6 tablespoons butter (softened, not melted) 3/4 cup packed brown sugar 1 egg 1 tablespoon milk 1 teaspoon vanilla extract 1 cup all purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup chopped nuts 1 3/4 cups semi sweet chocolate chunks
---Heat oven to 350 degrees. grease a 9 x 9 pan blend the butter and sugar together until fluffy. Add egg, milk and vanilla: beat well. Combine flour, baking soda and salt, add to butter mixture. Stir in nuts and chocolate. Spread into the greased pan. Bake 20-25 minutes cool completely, cut into bars and serve ======================= **Chocolate Chip Pancakes**
2 cups buttermilk baking mix 1 cup milk 2 eggs 1/2 cup mini chocolate chips ----combine baking mix, milk and eggs in bowl. beat until smooth, stir in chocolate chips Cook like regular pancakes, about 1/4 cup batter per pancake serve warm with margerine top with syrup or powdered sugar
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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**Hot Cider** 4 packages of Apple cider mix 4 bags Cinnamon/Apple Tea 1 sliced orange 1 sliced lime cinnamon sticks --add tea and cider to very hot water, mix well, add orange and lime slices, pour into cups, serve with a cinnamon stick. ==================== **SauerKraut Salad** 2 cans sauerkraut (drained) 1/2 cup each of the following: chopped green and red peppers, chopped onion and celery 1/2 cup sugar ---mix together well, let set in fridge overnight =====================
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Still looking for that Swordfish recipe, Coral but here is a Halibut stir fry I thought you might like and I'm not sure but I think on page one or two there is also a couple tuna recipes.
**Halibut-Asparagus Stir-Fry**
1 pound Halibut or other lean fish steaks, cut into 1 inch pieces 1 medium onion, thinly sliced 3 cloves fresh garlic, finely chopped 1 teaspoon finely chopped gingerroot 1 10 ounce package frozen asparagus cuts, thawed and drained 1 41/2 ounce jar sliced mushroom, drained ( I prefer fresh mushrooms) 1 medium tomato, cut into thin wedges 2 tablespoons Soy Sauce 1 tablespoon lemon juice ----Spray 10 inch nonsick skillet or wok with nonstick cooking spray; heat over medium high heat. Add fish, onion, gingerroot, garlic and asparagus; stir-fry 2 to 3 minutes or until fish almost flakes with a fork. ----Carefully stir in remaining ingredients. Cook (stirring often but not constantly) until mixture is hot and fish flakes easily with a fork. Serve with Rice.
*For those who may not know this, Remember that stir-fry cooking is cooking fast over somewhat high heat, you cant let the food sit in the pan and cook, stirring it often prevents burning.
And for the rest of you chefs out there, if you have helpful hints to share, by all means share them. This is a teaching topic, after all.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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4 bell peppers of your color preference (i like orange) 2 cups cooked rice 1 pound ground beef, browned and drained 1 tp pimintoes 3 tp cayanne powder 2 tp curry powder (i use yellow) 2 T vinigar (cider vinigar works well) Grated cheese of your choosing
preheat oven to 350* cut tops off of peppers then cut stems out of tops, cut up remaining tops into small pieces. scrape seeds out of peppers. mix rice, beef, pimintoes, cayanne, curry and vinigar in a bowl then scoop into pepper bowls. place on ungreased pan and stick into oven for 15-20 minutes until peppers become soft. remove from oven, sprinkle with cheese, let cool for 5 minutes and enjoy.
Posts: 80 | Registered: Jan 2005
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1 T oil 3 large potatoes 2 eggs medium onion garlic sausage
italian seasoning pepper salt hot sauce (opptinonal)
heat oil in pan. chop potatoes, onion, and sausage into bite size bits and throw into pan. add seasonings to taste. cook until potatoes are browned, stirring occasionaly. add garlic and eggs. flip pan occasionaly until eggs are fully cooked.
Posts: 80 | Registered: Jan 2005
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ok for the time being, I am putting a hold on those 30 minute recipes since someone seems to have borrowed the cookbook.
So here are some more fishy recipes for you seafood lovers:
**Salmon Puff** 2 tablespoons melted butter 1/2 cup milk 4 slices of bread, torn into little pieces 1 (15 ounce) can Salmon, drained and flaked 2 eggs, separated 3 tablespoons lemon juice 2 teaspoons finely chopped onion 1 teaspoon salt 1/2 teaspoon pepper Paprika ---Mix butter, milk and bread; stir in salmon, egg yolks, lemon juice, onion, salt and pepper. Beat egg whites until stiff; fold into salmon mixture. Pour into a greased 1 1/2 quart cassarole dish; sprinkle lightly with paprika. Cook uncovered on 350 degrees for 1 hour. ================================= **Tuna Cheesies** 1 (6 ounce) can Tuna, drained 2 medium celery stalks, chopped (about 1 cup) 1/2 cup diced processed american cheese loaf 1 tablespoon dried minced onion 1/4 teaspoon salt 1/8 teaspoon pepper 1/4 cup mayonnaise 6 hamburger buns softened butter ---Mix tuna, celery, cheese, onion, salt, pepper and mayo. Spread a light coat of butter on inside of hamburger buns. Fill buns with tuna mixture. Place each sandwich on a piece of aluminum foil and fold edges securely; place on an ungreased cookie sheet. Cook for 20 minutes on 350 degrees. ============================= **Baked Stuffed Fish** 8 to 10 pounds fish (salmon, cod, snapper or lake trout)cleaned salt and pepper Garden Vegetable Stuffing (recipe below) Vegetable oil 1/2 cup melted butter 1/4 cup lemon juice ---Rub cavity of fish with salt and pepper; stuff with Garden vegetable stuffing. Close opening with skewers and lace with string. *Spoon any extra stuffing into a separate baking dish; cover and refridgerate. heat in oven 20 minutes before serving* ---Brush fish with oil; place in shallow roasting pan. Mix butter and lemon juice. Cook fish uncovered on 350 degrees, brushing occasionally with butter/lemon mixture, until the fish flakes easily with a fork, about 1 1/2 hours. ===================== **Garden Vegetable Stuffing** 2 medium onions 1/4 cup butter 2 cups dry bread cubes 1 cup shredded carrot 3 ounces mushrooms, chopped 1/2 cup snipped parsley 1 tablespoon plus 1 1/2 teaspoons lemon juice 1 egg 1 clove of garlic, finely chopped 2 teaspoons salt 1/4 teaspoon dried Marjoram leaves 1/4 teaspoon pepper ---Cook and stir onions in butter over medium heat until tender. Stir in remaining ingredients gently until stuffing is well blended. ==========================
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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it just dawned on me while I was looking over some of the posted recipes that, while most people may understand the abbreviations being used in these recipes, there are a few out there who may not have a clue. So hopefully without making anyone feel like an idiot, here are some translations:
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Last week I got a request for simple dessert recipes for those of you who suffer from a sweet tooth, so I am going to start out tonight with a very simple cake recipe that anyone can do:
All you need is a box of white cake mix, a can of pineapple rings and a jar of Marachino cherries and a cake pan.
First spray the cake pan with Pam cooking spray, dont forget the sides too. prepare the cake mix as the instructions on the box state and preheat the oven per those instructions. Drain the pineapple rings and lay them in the bottem of the cake pan, place a cherrie in the center of each ring. (you can also sprinkle chopped nuts over the rings if you like) Make sure the cake batter is mixed thuroughly, it will be a little lumpy but thats okay. Pour the batter over the rings, make sure its poured evenly. Then bake the cake according to the cake mix directions. Let cool, Very carefully turn the cake out onto a platter so the fruit is on top. serve plain or with whipped cream
Congrats, you just made your first Pineapple Upside Down Cake. This is the beginners way to do it, there are more complicated recipes out there for the more experienced baker.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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2 c. sugar 3/4 c. canned milk 1 large jar of Marshmellow creme 1 1/2 c. Peanut Butter
---Mix sugar and canned milk, bring to a medium boil for 5 minutes. Take off the stove, stir in marshmellow creme and peanut butter, mix til smooth (unless you are using crunchy peanut butter, it wont be smooth no matter what you do) Put in pan, cool at least 2 hours cut into squares and serve ============================= **5 minute Fudge**
-cook over medium heat for 5 minutes, 2/3 c. canned milk and 1 1/3 c sugar, Remove from heat and add: 1 tsp vanilaa, 1/2c chopped nuts, 1 1/2c chocolate chips, 16- 20 mini marshmellows. Stir until dissolved, about 1 minute, pour into buttered pan, chill and serve. ============================== **Mom's Cowboy Cookies** (this was my favorite when I was a kid)
1 cup sugar, 1 cup shortening, 1 cup brown sugar, 2 eggs (beaten), 1 tsp vanilla, 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 2 cups rolled oats, 2 cups chocolate chips
---mix all ingredients together in large bowl, spray a large cookie sheet with Pam cooking spray, using a teaspoon, drop the cookie dough on to the cookie sheet, 4 rows of 3,bake for 10 - 12 minutes at 350 degrees ============================== **Quik Peanut Butter Cookies**
1 cup crunchy peanut butter 1 cup sugar 2 eggs 1 packet of instant oatmeal 1 tsp vanilla ---mix all ingredients together in large bowl, spray a large cookie sheet with Pam cooking spray, using a teaspoon, drop the cookie dough on to the cookie sheet,take a fork and push the dough balls flat, making a tic tac toe design, 4 rows of 3,bake for 10 - 12 minutes at 350 degrees ========================== **Chex Party Mix** 1 box of Chex wheat, rice or corn cereal (or mix it up) 6 Tbsp Oil 2 tsp Season salt 1 tsp garlic salt 1/2 tsp celery salt 1 tsp paprika 3 Tbsp worstchestire sauce (sp) Heat oil, add seasonings, mix well with cereal, heat oven to 250 degrees, put in oven for 1 hour, stirring every 15 minutes until cereal is coated well. You can add nuts and other kinds of cereal to this if you want ================================
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Tonight, I post a personal request. So, Wolf. Here you go. Let me know how you like them;
**Bar B Qued Spareribs**
4 lbs spareribs salt and pepper 1 can (6 oz) tomato sauce 1/4 cup catsup 2 cups red wine 2 tablespoons vinegar 1/4 cup lemon juice 1/3 cup brown sugar 1/4 cup worchestire sauce 1/2 teaspoon allspice 2 cloves crushed garlic 1 small onion, grated ----Sprinkle ribs well with salt and pepper. Do not separate. Mix rest of ingredients, adding 1 1/2 teaspoon salt. Pour over ribs, cover and refridgerate for 24 hours. Turn occasuonally. Drain sauce into small pan and warm over low heat. Put ribs in a shallow pan. Cook at 400 degrees for 30 minutes. pour off fat, grill ribs slowly over coals, turning and basting with sauce about 45 minutes, until tender and glazed. ==========================================
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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ok it's meat night. I hope you try out the recipes that catch your attention and let me know what you thought of them. I enjoy getting feedback. And don't forget, if you have a favorite recipe, post it. =================================
**Breaded Veal Chops**
6 veal chops 1 egg 2 tbsp milk 1 cup dry bread crumbs 1/4 cup fat (bacon fat will work) 1 tsp salt 1/8 tsp pepper ---Beat egg slightly, add milk and blend. Dip chops in bread crumbs, then in egg, then in crumbs again. Fry in heavy skillet (cast iron works best) brown on both sides over medium heat, cook until tender. ================================= **Talhernie**
1 medium can of corn 2 cans tomato sauce (regular size) 1 small package med noodles 1/2 cup grated cheese 1/2 cup chopped olives chili powder to taste 1 pound ground round steak (cubed) brown meat in pan with a little onion salt. Cook noodles for 7 minutes, drain and mix with meat and other ingredients. Bake for 2 hours on 325 degrees =============================== **Chicken Fried Round Steak**
2 pounds round steak 2 eggs beaten 2 tbsp milk 1 cup cracker crumbs 1/4 cup fat (again bacon fat will work) salt and pepper ---Pound steak to tenderize it. Mix eggs and milk. Dip meat into eggs mixture then into cracker crumbs. Brown slowly on both sides in hot fat- salt and pepper to taste. Cover tight, cook over very slow heat 45 to 60 minutes or until done. ============================
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Every now and then, I come across a recipe that belonged to my great grandmother or someone else from that generation and the imagination to create with little or nothing makes me smile, so tonight I found a couple cake recipes that I want to share with you, they are simple and easy, and from what my mom and her sisters say, they are really good too. So here you go:
**Dump Cake** from the kitchen of my Great Aunt Doncy
1 can cherry pie filling 1 can crushed pineapple (do not drain juice) 1 box yellow cake mix (do not prepare) 1 cube butter 1/2 cup chopped nuts ---Pour cherry filling in the bottom of a lightly greased long cake pan, pour pineapple and juice over the cherries. Sprinkle dry cake mix over fruit, covering it. Cut the butter into small pieces and dot them all over the cake mix. Sprinkle the chopped nuts over the top. Bake for 35-40 minutes on 350 degrees. ====================================== **Crazy Cake** from my Great Grandma Ruth's kitchen
You need a long, ungreased cake pan. ---Into the pan, sift 1 1/2cups flour, 1cup sugar, 1tsp baking soda, 1/2tsp salt and 3TBSP cocoa. Make 3 holes in the flour mixture: In the 1st hole put 1 TBSP vinegar 2nd hole put 1 tsp vanilla 3rd hole put 6 TBSP vegie oil Pour 1 cup cold water over everything, mix with a fork, do not beat. Bake 25 to 35 minutes on 350 degrees ======================================
Some tips for those of you who have not done much baking. 1. to see if a cake is done, use a toothpick or a butterknife, insert into the center of the cake, if it comes out clean, the cake is done.
2. cakes will collapse, so try to avoid slamming doors or constantly opening and closing the oven door.
3. A trick to getting rid of air bubbles in your cake batter, once you have poured the batter into your cake pan, using a flat even surface, drop the cake pan a couple times, making sure to drop it level. this may sound silly but hey, it works.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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3c V8 vegetable juice 1c chopped, seeded and peeled cucumber 1/2c chopped red or green pepper 1/4c chopped onion 1TBSP olive oil 1TBSP wine vinegar 1 clove of garlic 1/8tsp hot pepper sauce Additional chopped vegetables for garnish ---1. In covered blender or food processor, combine 1/2 of each ingredient; blend until smooth.Transfer to bowl. Repeat procedure with remaining ingredients. ---2. Cover; refridgerate until serving time, at least 6 hours. ---3. To serve: Ladle into bowls; garnish with additional chopped vegies. Makes 4 1/4 cups or 4 servings. --For Hot Gazpacho: Prepare as in step 1; pour into 2 quart saucepan. Over medium heat, heat thuroughly, stirring occasionally. Ladle into bowls, garnish with croutons. ====================================== **Speedy Potato Chowder**
4 slices bacon, diced 1/2c chopped onion 1 can Campbell's condensed Cream of Potato Soup 3/4c beer 3/4c water 1 can (8oz) mixed vagetables 1c sliced frankfurters 2TBSP chopped parsley ---1. In 3 quart saucepan over medium heat, cook bacon until crisp. Drain bacon on paper towels, leaving about 1TBSP bacon grease in pan. ---2. In same saucepan over medium heat, in hot grease, cook onion until tender, stirring occasionally. Stir in soup, beer and water until well mixed. Add mixed vegies with thier liquid, frankfurters, parsley and bacon. Heat through, stirring occasionally. Makes 4c or 4 servings ========================================= **Hobo Stew**
2 pounds Ground beef 1 can string beans 1 can whole kernel corn 5 peeled medium size potatos, cut into chunks 1/2c catsup 1/2 finely chopped onion garlic and onion powder salt and pepper --- Brown beef in large saucepan, breaking it up into small pieces. Drain away grease. Turn down heat. Add string beans, corn, onion and potatos. Cover with water, add salt, pepper, garlic and onion powder according to taste. Add catsup last. Let simmer on medium low heat for 2 hours or until potatos are tender but not soft. Add water during cooking if needed. Serve with biscuits or cornbread ============================================
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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The last couple months I have been talking about crock pots and how helpful they are to busy people. So here are some more slow cooker (crock pot) recipes for people on the go. I hope you find something you like:
**Easy Beef Chili**
1 pound boneless beef round steak, trimmed of all fat and cut into 1/2 inch cubes 1 1/2 TBSP ground cumin 2 TBSP chili powder 1/2 tsp Seasoned salt 3 garlic cloves, crushed thru a press 1 (7 ounce) can of diced green chilis 1 medium onion, chopped fine 1 (30 ounce) can chili beans, undrained 2 (15 ounce) cans black beans, rinsed and drained 1 (14 1/2 ounce) can diced peeled tomatoes 1 (12 ounce or 2 6 ounce) can/s tomato paste ---In a 5 quart electric slow cooker, mix together the beef, cumin, chili powder, seasoned salt, garlic, chilis and onion. Add all the beans, the tomatoes with their liquid and the tomato paste. Mix together gently to avoid smashing the beans. ---Cover and cook on the low heat setting for about 5 hours or until the beef is tender.
*helpful hint: to avoid the gassy effect that beans have on some ppl, soak the beans over night in water with half a potato in it, the next morning throw away the potato and drain the water. Rinse the beans off well. DO NOT EAT THE POTATO =============================================== **Saucy Apricot-Glazed Chicken**
1 cup good quality chunky apricot preserves 3/4 cup bottled Russian dressing 1 (1.15 ounce) envelope dry onion soup mix (Lipton has the best flavor) 12 skinless, boneless chicken breast halves, trimmed of fat (equals about 3 to 4 pounds of chicken) ---In a large mixing bowl, combine apricot, dressing and soup mix until well blended. Arrange 3 of the chicken breast halves in the bottom of your 4 to 5 quart slow cooker. Spoon a fourth of the apricot mixture on top. Add 3 more layers of chicken, with apricot mixture in between and on top. Cover and cook on high setting for one hour, reduce heat to low and continue cooking, covered 2 to 3 hours or until chicken is tender and white all the way through; do not overcook or the chicken will be tough. Serve the sauce over the chicken. ================================================ **Tex-Mex Chicken 'N' Rice**
2 cups converted white rice 1 (28 ounce) can diced peeled tomatoes 1 (6 ounce) can tomato past 3 cups hot water 1 (1.o4 ounce) package chicken taco seasoning mix 4 skinless, boneless chicken breast halves, cut into 1/2 inch cubes 2 medium onions, chopped 1 green bell pepper, chopped 1 (4 ounce) can diced green chilis 3/4 tsp garlic pepper ---In a 5 quart electric slow cooker, mix together all ingredients except the chilis and garlic pepper. ---Cover and cook on low heat for 4 ours, until rice and chicken are done; do not overcook or you will have mushy rice. ---Stir in the green chilis and garlic pepper, Serve immediately =============================================== That should hold you for a while, I'm not done going thru the book yet. And again I remind you that if you do try one of the recipes you find here, let us know how you liked it or if you ran into any problems.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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4 medium potatoes, diced 3 mecium carrots, sliced 1 1/2 pounds stew meat 1 1/2 cups celery, sliced 1 medium onion, diced 1 envelope dry onion soup mix ---In a 3 quart crock pot, line bottom with potatoes, then carrots and stew meat (in bite size pieces). Sprinkle onion soup mix on meat. Add celery, then onion. Pour 2 cup water over all, cook on low about 6 hours. Stir, season to taste and serve. Do not remove lid during 6 hours. ============================================ **Leftover Stir Fry**
cooked beef, pork or chicken leftover vegetables fresh bell pepper or green onions fresh sliced celery fresh sliced carrots frozen green beans 2 tablespoons salad oil 2 tablespoons hoisin sauce soy sauce rice vinegar ---Slice meat. Heat oil in wok or nonskillet. Over medium heat, saute hard vegetables first. Add meat and frozen green beans. Cook until heated through. Add leftover vegetables, hoisin sauce, a dash of soy sauce and a dash of rice vinegar. Toss till heated through. Serve with rice, noodles or bean thread. ============================================ **Fruit Cobbler**
1/2 cup butter 1 cup milk 1 cup sugar 1 cup flour 1 teaspoon vanilla 1 teaspoon baking powder 4 cups of any fruit in season (blackberries, peaches, apples, blueberries are the favorite in my family) ---Melt butter in a 9x13 inch backing pan. Mix milk, sugar, flour, vanilla and baking powder together in the pan. Spoon the fruit over the batter Bake at 350 degrees for 1 hour. (a variation of this is to spray the baking pan lightly with 'Pam', spread the fruit out in the bottom of the pan and pour the batter over the top. Bake following regular recipe) =============================================== That should keep you guys busy for a while, have fun.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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This entry is for any salad lovers out there!
**Waldorf Salad**
3 cups chopped apples 2 cups mini marshmellows 1 cup thin celery slices 1/2 cup chopped walnuts Miracle Whip salad dressing ---Combine all ingredients, add salad dressing last. Toss lightly and chill. Add additional salad dressing and garnish with apple slices before serving, if you want. Makes 6 to 8 servings ========================================== **Pistachio Salad**
1 (9ounce) carton whipped topping 1 box instant pistachio pudding 1 (1 pound) can crushed pineapple w/ juice 1 cup mini marshmellows 1/2 cup nuts ---Fold dry ingredients into whipped topping. Add pineapple and juice, marshmellows and nuts. Refrigerate for at least 4 hours than serve. ===========================================
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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With Thanksgiving and Christmas, and other winter holidays just around the corner, I thought I would start posting holiday recipes for everyone. And if you have a favorite holiday recipe, please post it. ------------------------------- **Baked Potato Soup**
6 large baking potatos (yes there is a difference) 1/2 stick of butter 1/2 cup flour 7 cups milk 1 bunch chopped green onions (or scallions) 1/2 pound fried bacon, crumbled 1 1/2 cups grated cheddar cheese 1 cup sour cream salt pepper ---Bake potatoes until done; let cool. Peel and cut potatoes into bite size pieces. In a large pot on medium heat, melt butter. Add flour and stir until blended. Increase heat to medium-high, slowly adding milk until mixture is almost to a boil. Add potatoes, green inions and bacon. Stir in cheese and sour cream. Salt and pepper to taste. Heat until cheese is melted; serve ================================== **Texas Crawdads** (Dont ask me how it got the name crawdads when there are no crawdads in it. I have no idea. lol)
2 (8 ounce) packages cream cheese 1/2 cup mayonnaise 1/2 cup cheddar cheese 1/3 cup chopped black olives 1 Tablespoon Worcestershire sauce 2 green nions, chopped garlic to taste flour tortillas picante sauce ---Mix all ingredients together except totillas and picante sauce, and spread on flour tortillas. Roll and refridgerate, covered overnight. Cut into slices and serve with picante sauce. ================================================= **Bean Soup**
2 cups Great Northern Beans 1/2 cup chopped onions 1/3 cup ketchup 3 chicken bouillon cubes 1/8 teaspoon pepper 1/2 stick butter 1/2 teaspoon salt Soak beans overnight. ---Drain and rinse beans well. In a large pot, combine all ingredients except salt and cover completely with water. Simmer until beans are tender and flavor is well blended. Add salt and serve. ================================================= **Cream of Mushroom Soup**
2 Tablespoons butter 1 pound fresh white mushrooms, sliced 1 onion, sliced 3 Tablespoons Sherry 4 cups chicken stock 1 cup heavy cream salt and pepper to taste ---In a large stockpot, melt butter over medium heat. Add mushrooms and onions, saute about 10 minutes until vegetables are very soft. Add Sherry, and continue to heat for 2 minutes to reduce liqiud, stirring often. Add chicken stock and bring to a boil. Reduce heat to low and simmer for 20 minutes. Puree the soup in a blender and return to stove over low heat. Add the heavy cream, salt and pepper to taste. Continue to cook on low heat, without bringing the soup to a boil, for 5 minutes. Serve immediately. ================================================
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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5 cloves garlic 3/4 cup lemon juice 1 tablespoon salt 1/2 tablespoon pepper 1 tablespoon Oregano 1/4 cup oil 8 to 10 boneless chicken breasts ---Combine first 6 ingredients for marinade. Pour over chicken in deep bowl and marinate overnight. Bake in oven, at 400 degrees for 30 to 40 minutes, basting with marinade. Serve with potatoes or rice. ============================================== **Broccoli, Ham and Cheese Casserole**
1 head fresh broccoli 1 small jar Cheez Whiz 1/4 cup milk 2 thick slices of ham bread crumbs ---Cook broccoli 5 minutes in boiling unsalted water. In a small pan, blend cheese and milk over low heat. Spread broccoli in baking dish. Put chunks of ham on top of broccoli. Pour cheese sauce on top of broccoli and ham. Sprinkle bread crumbs on top. Cook at 350 degrees until bread crumbs are brown. Approx. 15 to 20 minutes. =============================================== **Easy Goulash**
1 pound ground beef 1 onion, chopped 1 clove garlic, minced 1 can tomatoes 1 can mushrooms (you can use fresh) 1 teaspoon salt 1 tablespoon Cavender's seasoning 1 tablespoon Worcestershire sauce 1 tablespoon red cooking wine 1 cup water 1 cup macaroni ---Brown beef in a large skillet, add onion and garlic; saute until tender. Add tomatoes, mushrooms and seasonings. Simmer 15 minutes. Add remaining ingredients and stir. Cover and simmer another 10 - 12 minutes, stirring occasionally. Serves 4 =============================================== **Enchiladas**
2 pounds ground beef 2 cans taco sauce 1 can enchilada sauce 1 can green chilis 1 package cheddar cheese (approx 1 pound block) 1 onion, chopped 1 package corn tortillas ---Brown ground beef in skillet and drain grease. Add taco sauce, enchilada sauce and green chilis; let simmer. Grate cheese and chop onion. Put beef mixture, cheese and onion inside each tortilla. Put in a 13 x 9 1/2 inch cake pan. Put a thin layer of beef mixture on the bottom, then add cheese and onion on top. Bake in oven at 425 degrees about 10 minutes.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Here is another yummy recipe for the holidays
**Sweet Potato and apple Casserole**
3 medium sweet potatoes, peeled 2 cups 'Granny Smith" apples, peeled and sliced 3 cups mini marshmellows 1 cup sugar 1 teaspoon cinnamon 1 teaspoon salt 1/2 cup chopped pecans 2 tablespoons cornstarch 1/2 cup water 1 tablespoon butter ---Slice sweet potatoes 1/4 inch thick. In a large buttered baking dish, layer sweet potatoes, apples and marshmellows. Sprinkle with mixture of sugar, cinnamon and pecans. Blend cornstarch and water in a small bowl and pour over layers. Dot with butter and bake uncovered at 350 degrees for 1 hour. =================================
That's the only recipe I am going to post tonight, I have decided that I want your input. Do you have a favorite recipe that always make you think of holidays at home, mom or grandma's cooking for the family? It can be a dessert, main dish, side dish or maybe a candy or cookie recipe that made your mouth water. Share your memories! And the recipes too.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Good morning all: This is not a normal time for me to post I know but my mom had a couple recipes she wanted you guys to have so here you go.
NP Si, just keep me informed. Tell Mrs. Si I said hello and she can post or e-mail me with any questions or problems she may run into with any recipe she gets off here.
The first one is for people who use Bisquick Baking Mix alot, this is the actual recipe for Bisquick Baking mix, so instead of buying it, you can make your own. It was my great grandmother who made this recipe and handed it down. ----- **Bisquick Baking Mix**
10 pounds flour 1/3 cup salt 1 1/3 cup baking powder 3/4 cup sugar 2 tablespoons Cream of Tarter 3 tablespoons Shortening 3 1/4 cup dry milk --- Blend shortening into dry ingredients (except dry milk)Mix well until it is near the consistency of dry Bisquick mix. Add dry milk last. Store in dry place. To use, just follow the regular directions off a box of Bisquick Baking Mix. Use water not milk when using this mix... ===================================== This next recipe is straight off TV's "Emeril Live" my mom is a big fan. We tried it the other night and it was really good. And it is actually very easy to do.
**Rolled Hamburger**
2 pounds Ground beef 1 egg 1 1/2 to 2 cups grated cheese Stuffing (your own or Stove Top)Don't use corn bread stuffing, it didn't taste that great salt and pepper (onion & garlic powder optional) ---Mix ground beef - egg - salt - pepper and spices, spray seran(sp) wrap or parchment paper with Pam cooking spray, spread the ground beef mix out over the paper,you want it about 11" by 9" and about 1/2 inch thick when you are done with this step. spread dressing on top of ground beef, sprinkle with cheese. --- Ok this is the hardest part of the whole recipe. Roll the ground beef up or fold it over, place in a long cake pan (11"x9"). --- mix 2 tablespoons catsup and 1 tablespoon worcestershire sauce. Brush over the top. --- Cook uncovered for about an hour and 20 minutes, on 325 degrees. Serve with vegies on the side and you have a complete meal. ===============================================
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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This next batch of recipes are all my Mom's fault lol, she was going through an old recipe book that my Grandma made for my Mom and her sisters one year for christmas in the early 70's and thought you guys might get a kick out of them. I will try to include a little background on where each recipe came from.
**Potato Donuts**
This recipe was given to my Grandmother by an old neighbor of my Great Great Grandfather. Her name was Grandma Morrel.
3 medium potatoes - mashed 1 1/2 cups sugar 2 eggs 4 teaspoons baking powder a pinch of salt add enough flour, a little at a time until you have a thick, kind of smooth batter, not sticky or liquidy, you will be rolling this out almost like biscuits. Mix it well, roll it out on a lightly floured surface/counter top, cut into donuts and cook in deep fat until golden brown. =============================== **Fried Frog Legs**
This recipe is from my Great Grandmother, who according to Mom, was an awesome cook.
Cut 2 frogs in pieces, only keep the legs, throw the rest away, dip in mixture of: 3 eggs, 3 tablespoons cornstarch, 4 tablespoons soy sauce and a little wine. Fry the legs in hot fat. Serve garnished with cauliflower, bamboo shoots and peas cooked in a little soup stock and green parsley. ========================== This next item, isn't really a recipe. It is something for anyone who likes to hunt and is partial to venison. This was what my Great Grandfather used to do to cure his venison. (In case you haven't figured it out yet, I come from a long line of Mountian Folk)
To Cure Venison Steaks
Use a large cast iron pot, trim all fat and bone from meat, cut into steaks about 1/2 inch thick. Mis equal parts of salt and suger, add some black pepper. Sprinkle the bottom of the pot with the seasoned mix, then layer steaks, sprinkling each layer with seasoning. Put in cool place, Put a plate on top weighted down with a rock or something similiar. Cover with a cloth. Will keep for about a month. ===================================== This last recipe is a bit unusual. It was given to my Grandmother by a gentleman by the name of Mr. M. Sing Au. (I wish there were dates on these, it would be interesting to see exactly how old they are)
**Bird's Nest Soup**
Soak one pound bird's nest in cold water overnight. Drain the old water and cook in boiling water. Clean the bird's nest, being sure to take out all the feathers and loose particles. Put bird's nest into a cooking pot, cover with water to make a soup. Chop 1/2 pound of pork into a hash and add to the nest. Cook over slow fire for 2 hours. Add 1 tablespoon soy sauce and a dash of salt. To serve; Pour into a bowl, garnish with shredded chicken and cooked ham with green chinese parsley. ===========================================
As the holidays get closer, we will be posting more recipes, mom has got some really good ones. And you can post your holiday favorites too.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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1/2 pound whole fresh mushrooms 1/4 cup grated Parmesan cheese 1/4 cup bread crumbs 1/4 teaspoon dried basil 1/4 teaspoon dried oregano 1/8 teaspoon dried thyme ---Wash the mushrooms and separate the stems from the caps. Combine cheese, bread crumbs, seasonings and mushroom stems in a food processor or blender, and puree. Stuff the mixture in the mushroom caps. Bake at 425 degrees for about 5 minutes. ================================================ **Traditional Bread Stuffing**
8 slices day old or toasted white bread 2 tablespoons margerine 1/4 cup chopped onion 1/2 cup chopped celery 1 teaspoon sage 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 to 3/4 cup chicken broth 1 egg plus 2 egg whites Preheat oven to 325 degrees --Cut bread into small cubes. Put them in large mixing bowl. Melt margerine in large skillet, add onion and celery; cook until tender. Add to bread cubes. Add sage, salt and pepper. Moisten with broth as desired, depending on family preference for dry or moist dressing. Beat egg and egg whites lightly with a folk, stir into the dressing. User as stuffing for poultry or other meats, or bake, covered in a 1 quart casserole for 30 minutes. ================================================= **Fruited Chicken Salad**
2 cups diced cooked chicken 1 cup diced celery 1 cup seedless grapes, cut in half 1/2 cup unsweetened crushed pineapple, drained 2 tablespoons slivered almonds 1/2 teaspoon salt 1/4 cup sour cream 1 tablespoon mayonnaise --Combine all ingredients, chill Serve on lettuce cups ================================================= **Fruitcake**
1/2 cup snipped dried figs 1/2 cup chopped dates 1/2 cup chopped prunes 1 cup crushed pineapple 1 cup raisins 2 cups chopped apples 1/2 cup chopped walnuts 1/2 cup orange juice 2 cups whole wheat flour 1/2 cup toasted wheat germ 1 tablespoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 2 eggs --Combine the figs, prunes, pineapple, raisins, apple, walnuts and orange juice in a bowl. Add the remaining ingredients and mix well. Pour ito a lightly oiled 10 inch bundt pan (angel food cake pan). bake at 350 degrees for 40 to 50 minutes. ================================================= Enjoy and I hope to hear from all you hungry youngins!
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Here are some recipes for all you dessert lovers.
**Chocolate Passion Bowl**
3 cups cold milk 2 pckgs JELL-O Chocolate instant pudding 1 tub (8oz)Cool Whip French Vanilla whipped topping 1 baked 9 inch brownie layer, cooled, cut into 1 inch squares 1 pint (2 cups) raspberries ---- 1. pour milk into large bowl. Add dry pudding, Mix with a wire whisk until well blended, (about 2 minutes) Gently stir in 1 cup of the whipped topping. 2. Place half of the brownie cubes in a 2 quart serving bowl; top with half of the pudding mixture, half of the raspberries and half of the remaining whipped topping.Repeat all layers. 3. Refridgerate at least 2 hour.Store leftover in refridgerator. ============================================= **Raspberry Swirl Cheesecake Pie with Graham Crust**
1 6 ounce packaged graham cracker pie crust 1 8 ounce package cream cheese, softened 1 14 ounce can Eagle Brand sweetened condensed Milk (NOT evaporated milk) 1 egg 3 tablespoons plus 1 teaspoon lemon juice from concentrate, divided 1/2 cup raspberry preserves ----In large mixing bowl, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and 3 tablespoons lemon juice; mix well. POur half the batter into the crust. Combine remaining 1 teaspoon lemon juice with preserves in a small bowl. Spoon half the preserves over batter. Pour remaining batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake at 300 degrees for 55 minutes. Cool, refridgerate leftovers. ================================================ **Caramel Apple Pie**
1 21 ounce can Apple pie filling 1 8 ounce package of cream cheese, room temp 1/2 teaspoon cinnamon 1 8 ounce tub frozen whipped topping, thawed 1 packaged graham cracker crust 1/4 cup caramel topping 1/4 cup chopped nuts ----In a food processor or blender, coarsely chop pie filling, use pulse method (a few seconds at a time) transfer pie filling to a large mixing bowl. Add cream cheese and cinnamon; mix well. Slowly fold in whipped topping. Pour into the graham pie crust, cover with plastic wrap and chill in fridge 3 to 4 hours. Before serving, drizzle with caramel topping and sprickle with nuts. =============================================== Enjoy and Don't eat too much!
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Here are some more holiday yummies just for you, I hope you find something to tickle your tastebuds. ____________________________________________
**Cheaters Cheesecake** This recipe is very simple, especially if you can't bake and grandma told you to bring dessert, lol Use the instant pudding that you don't have to cook.
1 graham cracker crust 1 box cheesecake flavored instant pudding 1 box chocolate flavored instant pudding 1 tub Cool Whip whiiped topping --- prepare the 2 puddings in separate bowls, following the package instructions, using a metal whip, mix til thick. ( DO NOT place in fridge yet)Then spread the cheesecake pudding in the graham crust, place this in the fridge for 5 minutes, then spread chocolate pudding over the top of the cheesecake, put back in fridge. Serve with Cool Whip ================================================ **Cheese Yummies**
2 cups grated cheddar cheese 1 stick butter, softened 1 cup sifted flour 1 cup Rice Krispies Cereal ---Mix grated cheese with butter, add in flour until well mixed. Gently blend in cereal, then roll this mixture into walnut size balls. Place on a cookie sheet and press with a fork (like you would peanut butter cookies) Bake at 350 degrees for 15 minutes; cool & serve ================================================ **Peanut Butter Temptations**
1/2 cup peanut butter (creamy works best) 1/2 cup soft butter 1/2 cup sugar 1/2 cup brown sugar 1 egg 1/2 teaspoon vanilla 1 1/4 cup all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 48 mini peanut butter cups (Reeses) ---Blend butter, peanut butter, sugars, egg and vanilla. Stir in remaining ingredients, except mini cups, mix well. Roll dough into 1 inch balls and press into the bottoms of 1 1/2 inch muffin tin. Bake at 350 degrees for 1o to 12 minutes. Remove from oven and immediately press 1 mini cup into each hot cookie crust; let cool then serve. makes about 4 dozen.
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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The recipes you are about to see are from a book called 'Better Baking', published in 1939 and written by a woman by the name of Eleanor Howe.
Enjoy!
**Quick Apple Cake**
2 tablespoons butter 3/4 cup sugar 1 egg 3/4 cup milk 2 cups cake flour 2 teaspoons baking powder 1/4 teaspoon salt 4 cups raw apples, sliced ---Cream butter and add sugar slowly while beating constantly. Beat egg and add it to the milk. Mix and sift flour, baking powder and salt, add with the egg and milk mixture to the butter and sugar. Place dough in 2 well greased cake pans and top with sliced apples. Cover apples with topping made as follows: *Topping for Quick Apple Cake* 1 cup sugar 2 tablespoons flour 1/2 teaspoon cinnamon 2 tablespoons butter --Mix sugar, flour and cinnamon. Blend in butter. Mix well. Sprinkle over apples, using half the mixture on each layer. Bake at 350 degrees for approximately 35-40 minutes. then brown under the broiler for 30 seconds. ================================================= **Fudge Drops**
1 ounce chocolate 2 tablespoons hot water 1/3 cup sugar 2 teaspoons cake flour 1/4 teaspoon salt 1 teaspoon vanilla extract 1 1/3 cup dry coconut 2 egg whites, well beaten ---Melt the chocolate over warm water. Add hot water and stir til well blended. Add sugar, flour and salt, vanilla and coconut, mix well. Fold in the well beaten egg whites. Drop by spoonfuls on a well greased baking sheet. Bake on 300 degrees for about 15 minutes. Remove from pan immediately! ================================================ **Cheese Rolls Biscuits**
2 1/2 cups all purpose flour 1 teaspoon salt 1/2 teaspoon baking soda 2 teaspoons baking powder 1/4 cup shortening 1 cup buttermilk 1 cup American Cheese, grated ---Mix and sift together all dry ingredients. Add shoertening. Add buttermilk, mixing lightly with a fork. Place dough on a floured bread board/counter, knead gently and roll. Sprinkle cheese over dough and roll it up like a a jelly rool. Cut into 3/4 inch slices. Place on a well greased baking sheet and bake on 375 degrees for 25 to 30 minutes. _________________________________________________
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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1 lb cooked/peeled shrimp 1 cup butter garlic powder,salt and pepper,goya,lemon pepper, and oregano (season to taste) 1 jar of alfredo sauce i prefer ragus parmesan and mozzarela 1 lb farfalle noodles
fry shirmp in butter and season add sauce and cook the noodles makes a good quick meal
-------------------- I pledge my allegiance, to all things dark And I promise on my damned soul To do as I am told, Lord Beelxebub Has never seen a soldier quite like me Not only does his job, but does it happily. Posts: 847 | From: Georgia | Registered: Sep 2001
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Well, I'm a couple days late with this, sorry Folks, it has been a hectic work week. But I finally decided to post the Christmas Dinner I always make. Hope you all like it. Hopefully after the holidays, you guys will have some new recipes to post.
==The Menu==
Turkey Stuffing Pineapple Ham Candied Yams Mashed Potatoes and Gravy home made bread/rolls Pumpkin Pie Apple Pie Tossed Green Salad Fruit Salad Deviled Eggs and the assorted sidesnacks
There really isnt a recipe for cooking a turkey, just season it, place in a deep baking pan, baste every 30 minutes, bake at 350 degrees for aprroximately 4 to 6 hours depending on the size of the bird. I use chicken broth for basting. -------------- The ham is easy, get a canned ham, a can of pineapple rings, a small jar of Maraschino cherries, mini marshmellows and brown sugar. Place the ham in a baking pan, top with pineapple, place a cherry in the center of each pineapple ring. Take the juice drained from the pineapple, heat it about 1 minute 30 seconds in the microwave, add a couple tablespoons of brown sugar and pour it over the prepared ham. bake on 350 degrees for about 40 minutes, sprinkle mini marshmellows over the top and bake an additional 10 minutes, or until the marshmellows are toasty brown. slice and serve -------------- Stuffing, you can use Stove Top stuffing or just follow the directions on the bagged stuffing mix -------------- The Candied Yams are another easy one. All you need are 2 large cans of yams, a large can of pineapple chunks, mini marshmellows and brown sugar.
Do not drain the juices from the yams or pineapple chunks, Pour them all into a large casserole dish, sprinkle brown sugar over the top, about 1/8 cup. bake for 30 minutes on 350 degrees, sprinkle mini marshmellows over the top, bake for 10 minutes more, until they are toasty brown. ------------------ Mashed potatoes are not hard to figure out and the gravy just takes drippings from the baked turkey, milk, flour, a little water and a lot of patience, cause its mostly trial and error ------------------ As far as the bread and pies are concerned, I havent met a mom yet who didnt have family recipes for them. I think my mom's bread recipe is posted in one of the previous pages. And it doesnt take a genius to make a tossed green salad. The Fruit salad is simple, assorted fresh fruit, add bananas last, a can of fruit ****tail and 1 pound of cool whip. mix it all together and chill. ------------------------ Assorted snacks can be crackers, cheese, olives, pickles, baby carrots, celery, various dips, that kind of stuff ------------------------ Like my mom, I usually dont follow recipes, its all in my head. So trying to stop and think about what I am doing is interesting.
Merry Christmas Everyone and God bless us, every one!
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Ok ppls, the next holiday on my list is Valentine's day and of course this means Chocolate, so grab you toothbrush and call your dentist because the next few weeks will be really sweet (no pun intended)
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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Okay, it took me a while but here ya go. This yummy recipe come from a 1969 cookbook called "Ma's Cooking". It's got some good recipes in it, (which I will post later) ----------------
**Honey Butter Fudge**
4 cups sugar 2 egg whites - stiffly beaten 1 cup water 1 cup honey 3/4 cup peanut butter 1 teaspoon vanilla 1 cup chopped nuts ---Combine 1 cup and 1/2 cup water and boil to about 238 degrees. Add slowly to stiffly beaten egg whites, beat til stiff. Menwhile, combine and cook 3 cups sugar, honey, peanut butter and 1/2 cup water to 238 degrees. Add to first mixture slowly as you stir. Beat til stiff and creamy. Add nuts and vanilla; drop by spoonful or pour into buttered pan.
Words of wisdom from the ole mountian gal who put the recipe book together;
Oh, bein' friendly is a privlege Sum hurried folks ferget, Bein'friendly is a tonic, Which the more you give, you git. Bein' friendly is a duty Of'en to th' four winds hurled, But th' Great Creator planned this To be a friendly world.
(I liked it, so I posted it) ===============================================
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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After searching the closets and cupboards, I found where Mom hid the regular cookbooks, for those of you who dont have to watch your waistlines or your sugar intake. So Enjoy: =================================
**Toffee**
1 cup pecans, chopped 3/4 cup packed brown sugar 1/2 cup stick butter 1/2 cup semisweet chocolate chips --- 1. Grease bottom and sides of a 9 x 9 x 2 inchsquare pan, with butter (not butter called for in recipe) 2. Spread pecans in pan. Heat brown sugar and butter to boiling in a 1 1/2-quart saucepan over medium heat, stirring constantly. Boil for 7 minutes, stirring constantly. Immediately spread evenly over pecans. sprinkle with chocolate chips. 3. Cover pan with cookie sheet. Let stand about 1 minute or until chocolate chips soften. Spread softened chocolate over candy. Refridgerate uncovered about 2 hours or until firm. ============================================== Now I know you have your own favorite candy recipes, and I would love to see what you come up with..............
-------------------- Roxanne Mistress of Visions *Your eyes are the windows to your soul, do not close them to me* Posts: 758 | From: Washington | Registered: Oct 2002
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I just edited out 2 pages of unrelated posts to make recipes more easily accessible. You best name a recipe after me
While editing I seen a question about pot brownies. You cook the pot up with the butter. It's called Bud butter. It works with any baking you do. Don't ask how I know this.
MY CHICKEN
When I lived alone, it was a real treat for me.
Take two chicken breasts, put them in a greased pan. Two generous lumps of butter. As they are cooking, continually swish the butter on them. Flip them, put two more things of butter in there. Try to put it on the chicken and let it melt off. When the chicken looks about cooked, put two more lumps of butter in and crank the heat real high and sprinkle on seasong salt. The end result will be nice juicy chicken with a yummy crispy outside.
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