Zucchini-Carrot Muffins
From Family Circle Magazine
Modified by Laura Cannon
Makes: 12 mini bundt cakes or cupcakes
Prep: 15 minutes
Bake: 350° for 25 minutes
2 C. Whole Wheat or all purpose flour
3/4 tsp. baking soda
3/4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
pinch ground cloves
2 eggs
1/2 C. applesauce or oil
3/4 C. honey or sugar
1 small zucchini, shredded (~ 3/4 C.)
1 small carrot, grated (~1/2 C.)
1/2 C. sunflower seeds
1. Heat oven to 350°. Coat the wells of a mini-bundt or standard-size muffin pan with nonstick cooking spray.
2. Whisk together the dry ingredients in a large bowl, except the sunflower seeds.
3. Mix together the wet ingredients, adding the zucchini and carrot after all of the other wet ingredients have been whisked in another bowl.
4. Stir wet mixture into the dry mixture. Stir in the sunflower seeds. Divide batter equally among wellss, a slightly heaping 1/4 C. in each.
5. Bake at 350° for 23 to 25 minutes or until crowned and lightly browned. Remove from pan to wire racks to cool.
Showing posts with label IAN'S FAVORITE RECIPES. Show all posts
Showing posts with label IAN'S FAVORITE RECIPES. Show all posts
Friday, July 2, 2010
Monday, June 28, 2010
Broccoli, Rice, and Cheese Casserole
Broccoli, Rice, and Cheese Casserole
From Cooks.com
1 medium onion, finely chopped
20 oz. frozen broccoli, steamed
1 stick butter
2 cans cream of chicken soup (or mushroom)
6 C. rice, cooked
1 clove garlic
3 C. shredded cheese, your favorite (we used cheddar)
Preheat oven to 350°F.
In a skillet, melt the stick of butter. Sauté onion and garlic until onions are tender. Set aside to cool.
Steam the frozen broccoli until thawed, then drain well. Let cool.
It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
When suffiently cool, reserve 1/2 cup cheese and mix remaining ingredients together. Put in an oven-proof baking dish or casserole dish (we used our lasagna pan).
Spread reserved 1/2 cup cheese on top. Cover with foil.
Baking for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.
Makes 8 servings.
(The original recipe had double the rice which turned this dish into 12 servings.)
From Cooks.com
1 medium onion, finely chopped
20 oz. frozen broccoli, steamed
1 stick butter
2 cans cream of chicken soup (or mushroom)
6 C. rice, cooked
1 clove garlic
3 C. shredded cheese, your favorite (we used cheddar)
Preheat oven to 350°F.
In a skillet, melt the stick of butter. Sauté onion and garlic until onions are tender. Set aside to cool.
Steam the frozen broccoli until thawed, then drain well. Let cool.
It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
When suffiently cool, reserve 1/2 cup cheese and mix remaining ingredients together. Put in an oven-proof baking dish or casserole dish (we used our lasagna pan).
Spread reserved 1/2 cup cheese on top. Cover with foil.
Baking for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.
Makes 8 servings.
(The original recipe had double the rice which turned this dish into 12 servings.)
Friday, June 4, 2010
Bacon Potato Waffles
Bacon Potato Waffles
From the Taste of Home Magazine April/May 2010
Prep: 20 minutes
Cook: 5 minutes/batch
Yield: 12 waffles ...must be small waffles - we made 5
1 C. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 C. mashed potatoes (with added milk and butter)
1 C. milk
5 Tbsp oil
1/4 C. finely chopped onion
3 bacon strips, cooked and crumbled
Optional topping and ideas:
- Maple syrup
- Applesauce
- Additional crumbled cooked bacon
- Sour cream and chives
- simple cheese sauce
In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, mashed potatoes, milk, and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with the topping(s) of your choice.
From the Taste of Home Magazine April/May 2010
Prep: 20 minutes
Cook: 5 minutes/batch
Yield: 12 waffles ...must be small waffles - we made 5
1 C. flour
2 Tbsp. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1 1/2 C. mashed potatoes (with added milk and butter)
1 C. milk
5 Tbsp oil
1/4 C. finely chopped onion
3 bacon strips, cooked and crumbled
Optional topping and ideas:
- Maple syrup
- Applesauce
- Additional crumbled cooked bacon
- Sour cream and chives
- simple cheese sauce
In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, mashed potatoes, milk, and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with the topping(s) of your choice.
Thursday, April 15, 2010
Mango Lassi
Mango Lassi
My boys love it!
From Woman's Day magazine, July 8, 2008
1 Mango, peeled and cut into chunks
1 C. yogurt
1 Tbsp. honey
2 C. ice
Purée the mango in a blender. Add the rest of the ingredients and blend until frothy.
Makes 2 servings.
My boys love it!
From Woman's Day magazine, July 8, 2008
1 Mango, peeled and cut into chunks
1 C. yogurt
1 Tbsp. honey
2 C. ice
Purée the mango in a blender. Add the rest of the ingredients and blend until frothy.
Makes 2 servings.
Baked French Fries
Baked French Fries
The boys LOVE this, and so do I
From http://allrecipes.com/recipe/baked-french-fries-i/Detail.aspx
Prep Time: 5 Min
Cook Time: 45 Min
Ready In: 50 Min
Ingredients
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3.Bake for 45 minutes in preheated oven.
Nutritional Information
Amount Per Serving Calories: 358 | Total Fat: 14.1g | Cholesterol: 0mg
The boys LOVE this, and so do I
From http://allrecipes.com/recipe/baked-french-fries-i/Detail.aspx
Prep Time: 5 Min
Cook Time: 45 Min
Ready In: 50 Min
Ingredients
1 large baking potato
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon onion powder
Directions
1.Preheat oven to 450 degrees F (230 degrees C).
2.Cut potato into wedges. Mix olive oil, paprika, garlic powder, chili powder and onion powder together. Coat potatoes with oil/spice mixture and place on a baking sheet.
3.Bake for 45 minutes in preheated oven.
Nutritional Information
Amount Per Serving Calories: 358 | Total Fat: 14.1g | Cholesterol: 0mg
Vegetarian Hoppin John Recipe
Vegetarian Hoppin John Recipe
Edited From http://www.grouprecipes.com/44137/vegetarian-hoppin-john.html
I made this for the family New Year's 2010. I modified the recipe some to our liking. The whole family loved it! The boys were wanting more.
Ingredients
•(NOTE: Overnight soaking time is NOT included in the prep time.)
•1 pound dry black-eyed peas
•1 bay leaf
•1 teaspoon oregano
•1/2 teaspoon thyme
•1 teaspoon basil
3/4 tsp. Cumin
•Cayenne pepper
•3/4 tsp. salt
•Black pepper, freshly ground
•2 tablespoons extra-virgin olive oil
•2 onions, chopped, and some extra for garnish
•1 yellow pepper, cored, seeded and chopped
•2 celery stalks, chopped
•4 or 5 garlic cloves, minced
•1 can (28 ounces) tomatoes or tomato sauce
•2 1/2 cups COOKED brown rice
Directions
1.Rinse and clean the peas, then soak in fresh cold water overnight. In the morning, drain and rinse the beans. Put them into a heavy soup pot and cover with more fresh cold water.
2.Bring this to a boil and add the seasonings. Lower the heat, cover, and simmer for 2 to 3 hours, checking often, to add more water if needed.
3.In a medium skillet, heat the oil and saute the 2 chopped red onions for 3 minutes. Add the yellow pepper, celery and garlic, and saute until tender.
4.When the peas are done, add the sauteed vegetables, tomatoes and cooked rice. Stir together well and heat through for another 5 to 10 minutes.
5.Adjust the seasonings.
6.Serve garnished with more chopped red onion, and hot sauce if you like. This is great with cornbread.
Edited From http://www.grouprecipes.com/44137/vegetarian-hoppin-john.html
I made this for the family New Year's 2010. I modified the recipe some to our liking. The whole family loved it! The boys were wanting more.
Ingredients
•(NOTE: Overnight soaking time is NOT included in the prep time.)
•1 pound dry black-eyed peas
•1 bay leaf
•1 teaspoon oregano
•1/2 teaspoon thyme
•1 teaspoon basil
3/4 tsp. Cumin
•Cayenne pepper
•3/4 tsp. salt
•Black pepper, freshly ground
•2 tablespoons extra-virgin olive oil
•2 onions, chopped, and some extra for garnish
•1 yellow pepper, cored, seeded and chopped
•2 celery stalks, chopped
•4 or 5 garlic cloves, minced
•1 can (28 ounces) tomatoes or tomato sauce
•2 1/2 cups COOKED brown rice
Directions
1.Rinse and clean the peas, then soak in fresh cold water overnight. In the morning, drain and rinse the beans. Put them into a heavy soup pot and cover with more fresh cold water.
2.Bring this to a boil and add the seasonings. Lower the heat, cover, and simmer for 2 to 3 hours, checking often, to add more water if needed.
3.In a medium skillet, heat the oil and saute the 2 chopped red onions for 3 minutes. Add the yellow pepper, celery and garlic, and saute until tender.
4.When the peas are done, add the sauteed vegetables, tomatoes and cooked rice. Stir together well and heat through for another 5 to 10 minutes.
5.Adjust the seasonings.
6.Serve garnished with more chopped red onion, and hot sauce if you like. This is great with cornbread.
Kathy's Hearty Minestrone
Kathy's Hearty Minestrone
This was given to us by Charlie's Mom from a recipe in a cookbook she found. This is delicious! The whole family liked it. The heading says, "Here's another recipe for you, and it might just be the best minestrone soup on the planet. Don't let the number of ingredients intimidate you - almost everything is in a can. If you can find the courage to make this once, it is going to be one of your favorite recipes. It makes a big enough pot of soup that you'll be able to eat ten or twelve bowls of it. Don't leave out the fennel seeds, even if you've never heard of fennel. Fennel is what makes this recipe so good."
1 pound Polish sausage (hot or mild)
2 Tbsp. olive oil
1 lg. onion, chopped
4 large cloves garlic, chopped
4 (14-oz.) cans chicken broth
1 (28 oz.) can diced tomatoes
1 (10 oz.) box chopped frozen spinach (make sure it's chopped!)
1 1/2 C. sliced carrots
2 tsp. dried basil
1 tsp. dried oregano
2 tsp. fennel seeds
1/2 tsp. red pepper flakes
1 (19 oz.) can red beans
1 C. small dried pasta (shells if you can find them)
1 (10 oz.) package frozen cut green beans
Grated Parmesan cheese, for topping
Pierce the skins of the sausages with a fork; place them in a saucepan and cover with water. Bring to a boil, then cover and let simmer for 15 minutes or until cooked. Drain the liquid into a separate bowl. When the sausages are cool enough to touch, cut them into small slices.
In a large pot over medium-high heat, lightly brown the sausage slices in hot olive oil. Add the onions and the garlic, and cook until the onions are softened. Add the chicken broth, diced tomatoes (including liquid), frozen spinach, carrots, basil, oregano, fennel seeds, and red pepper flakes. Bring mixture to a boil; reduce the heat and let it simmer, covered, for 10 minutes, or until the vegetables are almost tender.
Add the red beans (including liquid), the pasta, and the frozen beans. Let mixture simmer 5 to 7 minutes more, or until the pasta is tender but firm. Season the soup to taste. (It can be thinned with additional chicken broth or with the water from boiling the sausages, if necessary). Serve topped with grated Parmesan cheese.
Serves 10 to 12.
About 15 grams protein per serving?
This was given to us by Charlie's Mom from a recipe in a cookbook she found. This is delicious! The whole family liked it. The heading says, "Here's another recipe for you, and it might just be the best minestrone soup on the planet. Don't let the number of ingredients intimidate you - almost everything is in a can. If you can find the courage to make this once, it is going to be one of your favorite recipes. It makes a big enough pot of soup that you'll be able to eat ten or twelve bowls of it. Don't leave out the fennel seeds, even if you've never heard of fennel. Fennel is what makes this recipe so good."
1 pound Polish sausage (hot or mild)
2 Tbsp. olive oil
1 lg. onion, chopped
4 large cloves garlic, chopped
4 (14-oz.) cans chicken broth
1 (28 oz.) can diced tomatoes
1 (10 oz.) box chopped frozen spinach (make sure it's chopped!)
1 1/2 C. sliced carrots
2 tsp. dried basil
1 tsp. dried oregano
2 tsp. fennel seeds
1/2 tsp. red pepper flakes
1 (19 oz.) can red beans
1 C. small dried pasta (shells if you can find them)
1 (10 oz.) package frozen cut green beans
Grated Parmesan cheese, for topping
Pierce the skins of the sausages with a fork; place them in a saucepan and cover with water. Bring to a boil, then cover and let simmer for 15 minutes or until cooked. Drain the liquid into a separate bowl. When the sausages are cool enough to touch, cut them into small slices.
In a large pot over medium-high heat, lightly brown the sausage slices in hot olive oil. Add the onions and the garlic, and cook until the onions are softened. Add the chicken broth, diced tomatoes (including liquid), frozen spinach, carrots, basil, oregano, fennel seeds, and red pepper flakes. Bring mixture to a boil; reduce the heat and let it simmer, covered, for 10 minutes, or until the vegetables are almost tender.
Add the red beans (including liquid), the pasta, and the frozen beans. Let mixture simmer 5 to 7 minutes more, or until the pasta is tender but firm. Season the soup to taste. (It can be thinned with additional chicken broth or with the water from boiling the sausages, if necessary). Serve topped with grated Parmesan cheese.
Serves 10 to 12.
About 15 grams protein per serving?
Quick Whole Wheat Rolls
Quick Whole Wheat Rolls
8 C. Whole Wheat Flour
2 2/3 Tbsp. yeast
½ C. honey (or sugar)
½ C. oil
2 tsp. salt
3 1/3 C. water (almost too hot to the touch but not quite)
Knead together for 5 minutes (in machine). Let rise for 5 minutes. Use an oiled 1/3 measuring cup to scoop out the dough into rolls. Place on lightly greased sheet. If you have a hamburger press, you can press them. If not, just press on them to your liking. Turn the oven on and let the rolls rise as oven is heating. Bake at 400° for 10-13 minutes.
8 C. Whole Wheat Flour
2 2/3 Tbsp. yeast
½ C. honey (or sugar)
½ C. oil
2 tsp. salt
3 1/3 C. water (almost too hot to the touch but not quite)
Knead together for 5 minutes (in machine). Let rise for 5 minutes. Use an oiled 1/3 measuring cup to scoop out the dough into rolls. Place on lightly greased sheet. If you have a hamburger press, you can press them. If not, just press on them to your liking. Turn the oven on and let the rolls rise as oven is heating. Bake at 400° for 10-13 minutes.
McDonald's Big Mac
From http://www.stuffucanuse.com/Macdonald%20recipies.htm
The Big Mac
BIG MAC™ Special Sauce
Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons, heaping, French salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish Good without any relish in it, too
2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™
Cooking your BIG MAC™
INGREDIENTS:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce
COOKING:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels. (toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce.
On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top
For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows:
1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
3...Let sit 5-8 minutes, allowing the flavors to "meld"
4...Microwave, still wrapped, 15 seconds on high
The Big Mac
BIG MAC™ Special Sauce
Ingredients:
1/4 cup KRAFT Miracle Whip
1/4 cup mayonnaise
2 Tablespoons, heaping, French salad dressing (the orange stuff)
1/2 Tablespoon HEINZ sweet relish Good without any relish in it, too
2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
1 teaspoon sugar
1 teaspoon dried, minced onion
1 teaspoon white vinegar
1 teaspoon ketchup
1/8 teaspoon salt
Mix everything very well in a small container. There better be no streaks! Microwave 25 seconds, and stir well again. Cover, and refrigerate at LEAST 1 hour before using.( to allow all of the flavors to "meld". ) Makes nearly 1 cup...enough for about 8 Big Macs™
Cooking your BIG MAC™
INGREDIENTS:
(this is a per sandwich recipe)
1 -regular sized sesame seed bun
1 -regular sized plain bun
2 -previously frozen regular beef patties
2 -tablespoons Big Mac sauce
2 -teaspoons reconstituted onions
1 -slice real American cheese
2 -hamburger pickle slices
1/4 Cup -shredded iceberg lettuce
COOKING:
Discard the crown half of the regular bun, retaining the heel. The cooking method for the Big Mac™ is basically the same as the regular burgers, only the bun toasting method is slightly different. In the Big Mac's case you toast the bottom (heel) first. Do this along with the extra heel. (this will be your middle bun.)
Cook the two-all-beef-patties just like the regular burgers. After the bun parts are toasted, put 1 tablespoon of "Mac sauce" on each of the heels. (toasted side.) Then add 1/8 cup shredded lettuce to each. On the true bottom bun, place one thin slice of American cheese on top of the lettuce.
On the extra "heel", the middle bun, place two pickle slices on top of the lettuce. Toast the "crown" (top) of the bun also. When the meat patties are done, place them one at a time on both prepared buns. Stack the middle bun on top of the bottom bun, and put the crown on top
For proper "aging", or "Q-ing", ...wrap the finished Big Mac® in a 12"x18" sheet of waxed paper as follows:
1...Center the burger, right side up, on the waxed paper. Fold the "long" ends of the paper up over the top. (It will resemble a tube with the burger in the center.)
2...Fold the two remaining ends underneath. Wrap snug, but don't squish it like the regular burgers.
3...Let sit 5-8 minutes, allowing the flavors to "meld"
4...Microwave, still wrapped, 15 seconds on high
Wednesday, November 4, 2009
Impossible Pumpkin Pie
3/4 C. Sugar (or honey)
1/2 C. Bisquick
2 Tbsp. butter
12 oz. evaporated milk
2 eggs
16 oz. pumpkin
2 1/2 tsp. pumpkin pie spice (ratio: 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves)
2 tsp. vanilla
Grease pie plate. Beat all ingredients until smooth. Pour into pan. Bake until knife comes out clean. Cool. Garnish with whipped cream.
Bake 376ºF 45-50 minutes in oven.
As an alternative, it could be baked in the microwave. Cook 7 minutes, stir, cook 7 more minutes. (more than that if cooled some and still too wet) I didn't stir because it messes up the smooth look of the pie... but I did have to go another 7 minutes and then let it cool. It was perfect (minus a few cracks)! :)
1/2 C. Bisquick
2 Tbsp. butter
12 oz. evaporated milk
2 eggs
16 oz. pumpkin
2 1/2 tsp. pumpkin pie spice (ratio: 1 tsp. cinnamon, 1/2 tsp. ginger, 1/4 tsp. cloves)
2 tsp. vanilla
Grease pie plate. Beat all ingredients until smooth. Pour into pan. Bake until knife comes out clean. Cool. Garnish with whipped cream.
Bake 376ºF 45-50 minutes in oven.
As an alternative, it could be baked in the microwave. Cook 7 minutes, stir, cook 7 more minutes. (more than that if cooled some and still too wet) I didn't stir because it messes up the smooth look of the pie... but I did have to go another 7 minutes and then let it cool. It was perfect (minus a few cracks)! :)
Tuesday, November 3, 2009
Apple Cinnamon Oatmeal
Apple Cinnamon Oatmeal
1 1/2 C. Apple Juice
1 1/2 C. Water
1 1/2 C. Oats
1 C. Milk Powder (optional)
3/4 tsp. Cinnamon (or leave out if using dried cinnamon apple)
1/2 tsp. Salt
Handful of dried apples (or regular cut up apples would work, too)
1 C. Applesauce
Bring the water to a boil in a saucepan and while waiting mix everything except applesauce.
When it is boiling briskly, gradually stir in the oatmeal mixture. Boil this for 5 minutes.
Remove pan from the heat, cover, and allow it to stand for 5-10 minutes. Stir in the applesauce right before serving.
Makes 2-4 servings.
1 1/2 C. Apple Juice
1 1/2 C. Water
1 1/2 C. Oats
1 C. Milk Powder (optional)
3/4 tsp. Cinnamon (or leave out if using dried cinnamon apple)
1/2 tsp. Salt
Handful of dried apples (or regular cut up apples would work, too)
1 C. Applesauce
Bring the water to a boil in a saucepan and while waiting mix everything except applesauce.
When it is boiling briskly, gradually stir in the oatmeal mixture. Boil this for 5 minutes.
Remove pan from the heat, cover, and allow it to stand for 5-10 minutes. Stir in the applesauce right before serving.
Makes 2-4 servings.
Tuesday, September 15, 2009
Tator Tot Casserole
Tator Tot Casserole
Makes 6-8 servings
32 oz. bag frozen tater tots
1 lb. ground beef, browned
½ tsp. salt
¼ tsp. pepper
2 14 ½ oz. cans green beans, drained
1 Tbsp. dried onions
¼ cup milk
-
Line slow cooker with frozen tator tots.
-
Combine remaining ingredients. Pour over potatoes.
-
Cover. Cook on high 3 hours.
Note: Sprinkle individual servings with your choice of grated cheese.
Whole Wheat Pancakes
Whole Wheat Pancakes / Waffles
2 C. Biscuit Mix
1 ½ C. Water
1 Can drained Corn
1 Egg
1 tsp. Baking Soda
1 tsp. Vinegar
Blend all wet ingredients in the blender. Add dry ingredients. Let mixture sit for a minute or two. Cook on non-stick skillet or waffle iron. Pancake should be measured with 1/3 cup.
Bean Quesadillas
Bean Quesadillas
PREP TIME: 15 minutes
COOK TIME: 30 minutes
READY IN: 45 minutes
SERVINGS 12
1 Tbsp. vegetable oil
1 onion, finely diced
2 cloves garlic, minced
15 oz. black beans, canned, rinsed, and drained
1 green bell pepper, chopped
2 tomatoes, chopped
10 oz. frozen corn
12 (12 inch) flour tortillas
1 C. shredded cheddar cheese
¼ C. vegetable oil
Heat 1 tablespoon oil in a skillet over medium heat, and sauté the onion and garlic until soft. Mix in beans, bell pepper, tomatoes, and corn; cook until heated through.
Spread 6 tortillas with equal amounts of the bean and vegetable mixture. Sprinkle with equal amounts of the cheddar cheese, and top with the remaining tortillas to form quesadillas.
Heat ¼ cup oil in a large skillet over medium-high heat. Place quesadillas in the skillet and cook, turning once, until cheese is melted and both sides are lightly browned.
Oven-Barbecued Ribs
Mom’s Oven-Barbecued Ribs
From: Quick Cooking
3 - 4 lbs. country-style pork ribs
1½ C. water
1 C. ketchup
1/3 C. Worcestershire sauce
1 tsp. salt
1 tsp. chili powder
½ tsp. onion powder
1/8 tsp. hot pepper sauce (optional)
Place ribs in a greased roasting pan. Bake, uncovered, at 350° for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1½ hours. Uncover; bake 30 minutes longer, basting once. Yield: 4 – 6 servings.
Lasagna
Lasagna
1 lb. lasagna noodles (approx. 12 – 18 noodles)
30 oz. Ricotta or cottage cheese
2 Tbs. Parmesan Cheese
1 lb. sausage
2 Tbs. Parsley
2 raw eggs
Mozzarella or Muenster cheese
In a large pot, cook the noodles. Add the oil to the water. Drain and add cool water so you can handle the noodles. Leave noodles covered in cool water as you work.
In a large bowl, empty the cottage cheese. Add the parmesan, parsley, and eggs. Mix well. NO SALT. Lay aside.
Spread the bottom of the lasagna pan with sauce…Then a layer of noodles. Then add mixture of ricotta, then sausage, then mozzarella, then sauce, then noodle. (repeat underlined part.) Cover the top with a little sauce, then mozzarella cheese.
Bake at 350° for 35 minutes. Let cool for ½ hour before serving.
Sausage Bean Quicki
Sausage Bean Quickie
Fix it and Forget It Cookbook
4-6 cooked brown n' serve sausage links, cut into 1" pieces
2 tsp. cider vinegar
2 16 oz. cans red kidney or baked beans, drained
7 oz. can pineapple chunks, undrained
2 tsp. brown sugar
3 Tbsp. flour
1. Combine sausage, vinegar, beans, and pineapple in slow cooker.
2. Combine brown sugar with flour. Add to slow cooker. Stir well.'
3. Cover. Cook on low 5-10 hours, or high 1-2 hours.
Real Whipped Topping
Real Whipped Topping
1 C. Whipping Cream
1 tsp. vanilla
1/4 C. powdered sugar
Whip with beater until the right consistency.
Pizza Dough
Pizza Dough
2 Tbsp. Yeast
2½ C. warm water
6 C. Whole Wheat Flour
3 Tbsp. oil
1½ tsp. salt
Knead 10 minutes in mixer. Let rise. Bake 400° 15-20 minutes. Top with favorites. Bake 5 minutes to heat. Use 2 extra large sheets.
Tortillas
Tortillas
3 ¼ C. whole wheat flour
1 tsp. salt
1 tsp. baking powder
(oil to equal 6 Tbps. Shortening – 4 FULL Tbsp. oil)
1 C. Luke-warm water
Knead until soft. Divide into 12 equal balls. Cover with plastic & let it rest for 15 minutes. Roll each ball into a thin circle & cook until you see brown spots on ungreased, non-stick grill-type pan.
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