Oven Roasted Cauliflower

Oven Roasted Cauliflower - from Abundant Harvest Organics box

Preheat oven to 375 F

1 head cauliflower
2 1/2 Tbsp lemon juice
1 1/4 tsp salt
1 1/2 tsp minced garlic
1/3 cup grapeseed oil
1 1/2 tsp rosemary
1/2 tsp cracked white pepper

In a large bowl, combine all of the ingredients except the garlic.
Toss to mix well and place in a large baking dish or shallow roasting pan.
Place the pan in the oven and roast the cauliflower, turning once or twice, until tender and caramelized around the edges, 30-35 minutes.
During last 5 minutes of cooking, stir the garlic into the pan.

VINEGAR CAKE (egg free)

I made this with a box of vanilla Jell-O pudding. It was very rich and moist...almost like a brownie or as T. said an English pudding.

VINEGAR CAKE (YUMMY CHOCOLATE)

1/3 c. cocoa
1 c. sugar
1 3/4 c. flour
1 c. water
1/3 c. oil
2 tsp. vinegar
1 tsp. soda
1 tsp. vanilla

Mix all dry ingredients together. Add wet ingredients in the order they are listed. Pour batter into a greased and floured pan. Bake for 15-20 minutes at 350 degrees. Remove cake from oven when done and leave it in the pan. DO NOT TAKE THE CAKE OUT OF THE PAN. Cut into squares.

HOMEMADE STUFFING (Stovetop substitute)

HOMEMADE STUFFING (Stovetop substitute)

3 tbsps. dried celery flakes
1 tbsp. dried parsley flakes
2 tsps. dried, minced onion
2 tsps. chicken bouillon granules
¼ tsp. poultry seasoning
¼ tsp. rubbed sage

Put all seasonings into saucepan; add 1 cup

water and 2 tbsps. butter or margarine. Bring

to a boil; reduce heat and simmer for 10 minutes.

Remove from heat and add 3½ cups bread cubes.

Make yr own gel air fresheners

Make yr own gel air fresheners



You can make your own great smelling gel air fresheners, using liquid
potpourri, or from scratch. They make great gifts!
You will need:

2 cups of distilled water
Essential oil/fragrance of your choice.
4 packages of knox gelatin
Food coloring (optional)
Heat 1 cup of water almost to a boil. Add the gelatin and stir until
dissolved. Remove from heat add another cup of distilled water, 10-20
drops of oil/fragrance, and food coloring if desired.
You can replace food coloring and oil/fragrance with premade liquid
potpourri (available at most craft stores, candle shops, etc.). Just
make sure it's the concentrated kind or it won't retain its smell.
The procedure would be the same. Heat 1 cup of the liquid potpourri,
almost to a boil. Stir in 4 packets of Knox gelatin, until dissolved.
Then stir in 1 cup cool liquid potpourri.

Pour the mixture into clean baby food jars and set at room
temperature overnight until "set". You can place the jars in the
refrigerator if you need them to set more quickly, but be aware that
the smell will permeate the fridge.

For gift giving, you can decorate the baby food jars by wrapping with
material, or glueing on wallpaper, stickers, wrapping paper, etc.

To use, place the jar on the stovetop (not directly on the burner!)
while cooking, heat in a potpourri burner, or simply set out on a
table and enjoy the aroma

Chicken Stew

Chicken Stew

1/2 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
3 to 4 pounds frying chicken pieces
2 tablespoons oil
1/2 cup soy sauce
1/2 teaspoon oregano (crushed)
2 potatoes (quartered)
2 carrots (cut in 1 inch pieces)
2 stalks celery (cut in 1 inch pieces)
1 package (10 ounce) frozen peas, thawed

Place the flour, garlic powder, and pepper in a brown paper bag. Put the
chicken, one piece at a time, into the bag and shake to coat (save flour
mixture for later). Add the oil to a large skillet and heat. Brown the
chicken slowly in the hot oil. Drain the fat. Stir in soy sauce, 1 1/2 cups
water and oregano. cover pan, bring to a boil and then reduce the heat to a
simmer for 30 minutes. Turn chicken pieces over and add potatoes and
carrots. Cover and simmer for another 15 minutes. Add celery and cover and
simmer an additional 15 minutes, add the peas during the last 5 minutes.
Combine reserved flour mixture with 1/2 cup cold water and stir into chicken
mixture and cook until slightly thickened.

Serves 6 to 8

One-Egg Honey Cake

One-Egg Honey Cake

3/4 cup honey
1/4 cup melted margarine or butter
1 egg
1/2 cup buttermilk
1 teaspoon vanilla
1/4 teaspoon salt
1 cup whole wheat flour (sifted)
1/2 teaspoon baking soda

In a large bowl beat together the honey, margarine or butter, egg,
buttermilk and vanilla. Mix until emulsified and smooth. Add the salt, flour
and baking soda. Beat well. Turn the batter into a well oiled 9-inch round
pan. Bake at 350° for 25 minutes. Remove from oven and cool before serving.
This may be frosted if desired. It is the equivalent of a Plain Yellow Cake.
This recipe is easily doubled for a layer cake, or if you want enough batter
to bake it in a 9 by 13-inch pan.

Makes 12 servings

Homemade Angel Food Cake

Homemade Angel Food Cake

18 egg whites
2 teaspoons cream of tartar
1 pinch salt
1 1/2 cups white sugar
1 cup cake flour
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Sift cake flour and
confectioners sugar together 5 times and set aside.
In a large clean bowl, whip egg whites with a pinch of salt until foamy.
Add cream of tartar and continue beating until soft peaks form. Gradually
add sugar while beating, and continue to beat until very stiff. Add vanilla.
Quickly fold in flour mixture. Pour into a 10 inch tube pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes.

Ditch The Box & Never Look Back Brownies

Ditch The Box & Never Look Back Brownies

* 1 c. sugar
* 1/2 c. butter or margarine
* 2 c. chocolate chips
* 3 eggs
* 1 1/2 c. flour
* 1 t. vanilla
* 1/4 t. baking soda

1. Heat sugar and butter in a medium pot over low heat until butter is
completely melted, stirring often. Remove from heat, stir in 1 1/2 c.
chocolate chips until melted, and let cool to room temperature.

2. In a small bowl, briefly whisk the eggs. Add 1 to 2 tablespoons of
chocolate mixture to the eggs and stir to combine, just to temper the eggs.
Then pour all of eggs into the pot with the melted chocolate. Stir to
combine.

3. Stir in flour, vanilla and baking soda until well blended. Pour into a
greased 13×9 casserole dish and bake at 350 degrees for 18 to 22 minutes.

4. When brownies are done and still hot, sprinkle remaining 1/2 cup
chocolate chips on top. Cool completely in the refrigerator before serving,
if you can wait that long.

Mini Shepard's Pies

Mini Shepard's Pies
Slightly Adapted from Big Daddy's House - Aaron McCargo, Jr.


cooking spray
12 canned biscuits (I used Grands Homestyle)
1 pound ground beef
1/2 onion, minced
1 1/2 teaspoons salt
1 tablespoon black pepper
1 garlic clove, minced
2 tablespoons fresh parsley, chopped
1 tablespoon fresh rosemary, chopped
2 tablespoons AP flour
1/2 cup beef stock
1 cup frozen mixed veggies
1/2 cup leftover mashed potatoes (I used the frozen version and just heated them up)
1 tablespoon garlic powder
2 tablespoons onion powder
2 cups shredded sharp cheddar cheese


Preheat oven to 425℉.
Spray a 12-cup muffin tin with cooking spray.
Using your hands or a rolling pin, gently increase the circle size of each biscuit.
Mold the biscuit into a cup shape inside each muffin tin.
Partially bake biscuits for 6-8 minutes, then set aside.
Brown beef in a large skillet over medium heat.
Add onions, salt, pepper and garlic, and cook for a few minutes, letting the onions soften.
Stir flower into meat until a pastey consistency.
Add beef stock and cook for a few minutes.
Add vegetables and herbs and cook just until veggies have been warmed.
Meanwhile, reheat potatoes in microwave for 5-6 minutes, or until warm, then stir in garlic and onion powder.
Spoon equal amounts of potatoes into the biscuit cups (it will look like it's filled to the top).
Top with beef mixture and push down with the back of a spoon or hands.
Top with mounds of cheese.
Bake for 12-15 minutes, or until cheese is melted and browned.
Let cool for a few minutes, then gently remove each cup, using a knife if necessary.


Posted by Culinary Wannabe at 11:15 AM

Menu Friday

This Week's Menu (Sat-Fri)

* Saturday
* B-ox-eyed eggs, or toast with cheese and ham
* L-sandwiches at Wyatt's party, PBJ's
* D-Moroccan Fava Bean Stew (freeze half for later)
* Sunday
* B-canadian bacon egg cups, spinach, OR canadian bacon and cheese with spinach
* L-turkey on whole wheat w/ spinach
* D-crock pot pork, roasted cauliflower, steamed broccoli, strawberries, lambsquarter antipasto
* Monday
* B-cereal and milk
* L-turkey on whole wheat w/ spinach
* D-carnitas with all the fixin's
* Tuesday
* B-porridge, blueberries, milk
* L-pbj's, apple slices, water
* D-turkey burgers
* Wednesday
* B-cold cereal, milk
* L-turkey on whole wheat w/ spinach
* D-Chicken breast, roasted cauliflower, spinach, carrots, rice
* Thursday
* B-egg sandwiches, milk
* L-pbj's, apple slices, capri-sun
* D-Chicken breast spaghetti rolls with broccoli, with no-mato sauce for H.
* Friday
* B-porridge, blueberries
* L-turkey on whole wheat w/ spinach
* D-Whole Wheat pizza Friday :-)

Lambsquarters Antipasto

Lambsquarters Antipasto

This recipe is a bit expensive to make but worth every penny. There are never any leftovers! It's a good one to try when you want to show off at a potluck or special dinner.

4 cups tender Lambsquarters leaves

1 can garbanzo beans

1 6.50-oz jar artichoke hearts

1/2 cup roasted red peppers

1/4 cup sliced olives

1/2 cup pepperoni slices, cut in half

1/2 cup shredded parmesan cheese



Dressing:

2 Tbsp olive oil

1 Tbsp + 1 1/2 tsp vinegar

1/4 tsp dry mustard

1/4 tsp worchestershire sauce

1 clove garlic

1 dash pepper



1. Toss everything together in a large bowl.

2. Add the salad dressing just before you serve to avoid wilting.

Fava Beans (Ful) with Salt and Cumin

Fava beans – called ful or fool in Arabic – are loaded with good taste and are high in protein, iron and fiber. This recipe pairs fresh, boiled fava beans with the simple additions of salt and cumin.

Kids will enjoy helping you shuck the fresh beans. (Be sure to remove the small "cap" or stem from each bean.) If you can't get fresh fava beans, use frozen ones.

Serves two to three as a side dish.
Prep Time: 5 minutes
Cook Time: 35 minutes
Ingredients:

* 1 cup shelled fava beans
* 1 tablespoon olive oil
* salt
* cumin

Preparation:

Bring a quart of water to boil in a pot. Add the fava beans and olive oil, partially cover the pot, and boil over medium heat for about 30 minutes, or until the fava beans are tender and can be squeezed out of their skins. If you like, add a teaspoon of salt during the last few minutes of cooking. Be careful not to overcook, or the interior of the bean will be mushy rather than intact.

Drain the fava beans, and serve with salt and cumin on the side for dipping.

Note: You can eat the cooked fava bean with the skin, or remove the skin and eat only the tender green bean inside.

Melange of Artichokes, Fava Beans

Melange of Artichokes, Fava Beans
and Green Garlic

Juice of 1 lemon, or 1 tablespoon vinegar
16 very small artichokes (about 2 ounces each), or 6 medium
artichokes
2 to 2 1/2 pounds young fava beans (about 2 cups shelled)
1/2 cup olive oil
6 to 8 green garlic stalks, cut into 2-inch lengths
2 tablespoons chopped fresh winter savory
2 tablespoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper


1. Fill a large bowl with water and add the lemon juice or vinegar.

2. Trim the stem end and cut off the top 1 to 1 1/2 inches of each artichoke, depending upon size. Peel away and discard the outer dark-green leaves until you reach the pale-yellow, tender inner leaves. Cut the artichokes in half, from stem to top, and remove any bits of furry choke. Cut the halves in half again lengthwise; drop the pieces into the water.

3. Shell the fava beans. Because some people are allergic to the skins of the fava beans and because they are somewhat tough, you may want to peel the skins away, too. They are easily popped off by slitting the skin with the tip of a sharp knife or your thumbnail.

4. Heat the olive oil in a heavy saucepan over medium-high heat.

5. Drain the artichoke pieces and dry them. Add them to the pan and saute for 3 or 4 minutes. Add the fava beans and the garlic and cook for 10 minutes, stirring frequently. The artichokes will begin to change color to deep olive green; the favas, if peeled, will be bright green. Add the fresh herbs and the salt and pepper. Stir well, reduce heat to very low, cover and simmer until the artichokes are tender, 15 to 20 minutes.

Source: Food Down Under

Young Root-Vegetable Braise

Young Root-Vegetable Braise

Sea salt
12 small turnips, peeled, stems trimmed to one-half inch
1 bunch radishes, stems trimmed to one-half inch
6 small carrots (3 to 4 inches long), peeled, stems trimmed to one-half inch
1 pound fava beans, shucked
2 tablespoons unsalted butter, divided
1bunch green onions, trimmed (use 2 to 3 inches of white and pale green part only) and sliced lengthwise
2 tablespoons finely chopped parsley
1 tablespoon finely chopped tarragon
1 tablespoon lemon juice
Freshly ground pepper

1. Bring a large pot of water to a boil over medium-high heat, adding 1 tablespoon of salt per quart of water. Slice the turnips and radishes in half if large; leave the smaller ones whole.

2. Blanch the turnips, radishes and carrots for 5 minutes, less if smaller, then lift them out of the simmering water and plunge them into an ice water bath. Drain, pat dry and set aside.

3. Bring the water back to a boil and add the fava beans; blanch 1 minute. Remove with a slotted spoon and place in the ice water bath. Reserve the cooking water. Pop the fava beans out of their skins and reserve the beans.

4. Melt 1 tablespoon of the butter in a 10-inch sauté pan. Add the green onions and cook over medium heat for about 2 minutes, stirring frequently. Add one-half cup of the vegetable cooking water, the blanched vegetables, half of the parsley and tarragon and one-fourth teaspoon salt. Simmer until the vegetables are fully tender, about 10 minutes or until done. Add one-fourth cup cooking water as needed to maintain a small amount of sauce in the pan.

5. Add the fava beans, remaining butter and lemon juice. Increase the heat and swirl the pan back and forth until the butter has melted. Remove from the heat, add the rest of the parsley and tarragon, season with salt and pepper to taste and serve.

Source: Local Flavors: Cooking and Eating From America's Farmers Markets, by Deborah Madison

Scafata (Umbrian Fava Bean Stew)

Scafata (Umbrian Fava Bean Stew)

2 tablespoons olive oil
1/2 cup shelled fava beans
1/2 cup chopped onion
1/4 cup chopped fennel
1 1/2 cups chopped chard leaves
1 1/2 cups chopped, peeled tomatoes
salt, pepper

1. Cook oil, beans, onion, fennel, carrot and chard over low heat in medium saucepan.

2. When beans are quite tender, after about 45 minutes, add tomatoes and cook for another 25 minutes. Season to taste with salt and pepper.

Source: La Cucina Delle Regioni D'Italia: Umbria, by Antonella Santolini

Pasta with Fresh Fava Bean Sauce

Pasta with Fresh Fava Bean Sauce

2 tablespoons extra virgin olive oil
1-1/2 teaspoons minced garlic
1 tablespoon finely chopped fresh oregano
1-1/2 cups chicken stock or canned low-salt chicken broth
salt and freshly ground pepper
2 cups cooked, peeled fava beans
3/4 pound dried fettuccine
4 oz. piece pecorino cheese or Parmesan cheese

1. Heat the olive oil in a medium saucepan over medium-high heat until hot. Add the garlic and saute briefly until light brown. Stir in the oregano, then add 1 cup of the stock. Bring to a boil, season with salt and pepper, and add 1-1/2 cups of the fava beans. Simmer to blend the flavors, about 3 minutes.

2. Scrape into a blender container and puree with the remaining 1/2 cup stock until smooth. Return the sauce to the pan and add the remaining 1/2 cup favas. Simmer gently and taste for seasoning. Add salt and especially pepper.

3. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, reserving about 1/2 cup of the pasta cooking water. Pour the pasta into a warm serving bowl and add the sauce. Toss well and thin with the pasta water, if necessary, until the sauce is glossy and not sticky. Serve immediately and grate the cheese over the top at the table.

4. Drizzle extra virgin olive oil over the pasta. Just before serving, ladle a little hot pasta water into the bowl for a couple minutes to warm it up. Drain the water before filling the bowl with the pasta.

Moroccan Fava Bean Stew

Moroccan Fava Bean Stew

1 large onion, diced
1 red bell pepper, seeded and diced
1 tomato, cored and diced
3 or 4 cloves garlic, minced
2 cups water
2 cups diced pumpkin or butternut or acorn squash
1 cup cooked small fava or cranberry beans, drained
1 cup cooked or canned chick peas, drained
2 tablespoons minced fresh parsley
2 tablespoons harissa (Moroccan chile paste)
1 cup couscous

1. Saute onions and bell pepper in 2 tablespoons water for about 5 minutes.Add tomato and garlic and cook for 4 minutes more.

2. Stir in the remaining ingredients (except couscous) and cook for 30 minutes over medium heat until the squash is tender. Stir occasionally.

2. Stir in the couscous, cover and let sit for 10 minutes.

Source: Lean Bean Cuisine, by Jay Solomon

Manwich

Manwich

SERVES 4

1 (8 ounce) can tomato sauce

1 cup ketchup

1 tablespoon dried onion flakes

1 tablespoon green pepper, chopped fine

1 teaspoon salt

1/2 teaspoon minced garlic

1/4 teaspoon celery seed

1/2 teaspoon chili powder

1 teaspoon mustard

1 lb ground beef

Fry the beef and drain the fat. Add remaining ingredients to the skillet and
bring to a boil. Lower heat and simmer for 10 minutes.

Serve on toasted buns with your favorite condiments.

BBQ Sauce from Trader Joe's

BBQ Sauce from Trader Joe's

Source: Trader Joe's

1 cup ketchup

1/2 cup brown sugar

2 heaping tablespoons hot and sweet mustard

1 clove garlic

2 T. balsamic vinegar

This amount will cover 1 to 3 bags of mini meatballs.

Homemade Finger Paint

Homemade Finger Paint

Ingredients:
1/4 cup cornstarch
1/4 teaspoon salt
1 1/2 Tablespoon sugar
1 cup cold water
Food coloring

What to Do:
Put the cornstarch, salt, sugar, and water into a pot.

Cook over low heat for about 10 minutes, stirring constantly.
The mixture will start thin, but eventually thicken.

When it does, take the pot off of the stove and let the mixture cool off.
Once it's cool, divide it into small containers

(small jars or leftover yogurt containers work well)

and add a few drops of food coloring to each.

Applebee's Orange Chicken

Applebee's Orange Chicken

4 breaded chicken breast fillets, cut into pieces and fried

2 tbsp oil

1 tspn minced garlic

1½ tspn grated orange rind

1 cup orange juice

½ cup hoisin sauce

dash cayenne pepper

¼ cup sugar

salt and pepper, to taste

Sauté garlic in oil for 1 minute.

Add rest of ingredients and bring to boil; cook, stirring for 3 minutes.

Reduce heat and simmer till sauce thickens.

To serve pour sauce over chicken.

Morton's Legendary Hot Chocolate Cake

Morton's Legendary Hot Chocolate Cake

Source: The Secret Recipe Forum

Adapted from Morton's Steak Bible, Author Klaus Fritsch, co-founder

Morton's The Steakhouse

1 1/2 cups unsalted butter, at room temperature, plus more for the soufflé
cups

Granulated sugar

12 ounces bittersweet or semisweet chocolate, coarsely chopped

8 large egg yolks, plus 7 large eggs

1 1/2 cups confectioners' sugar

1/4 cup all-purpose flour

18 fresh raspberries

6 scoops vanilla ice cream

1. Preheat the oven to 350F. Generously butter six 6-ounce souffle

cups and sprinkle each with granulated sugar. Tap out the excess

sugar.

2. In the top of a double boiler set over barely simmering water,

melt the butter and chocolate together. Remove the top of the

double boiler pan from the heat.

3. In the bowl of an electric mixer fitted with the whisk

attachment and set on low speed, beat the egg yolks and eggs for

about 2 minutes, or until light and smooth. With the mixer running,

pour the melted chocolate into the bowl and mix for about 2 minutes

longer.

4. Put the confectioners' sugar and flour in a fine-mesh sieve and

sprinkle into the chocolate mixture. With the mixer on medium

speed, beat for 30 seconds, or until well mixed.

5. Pour the batter into the prepared soufflé cups, leaving about

1/4 inches of space below the rim. Set the soufflé cups on a baking

sheet and bake for 18 to 20 minutes, or until puffed and about 1

inch higher than the rim. The centers will be soft but not sticky.

6. Remove the cakes from the oven and immediately invert each onto

a serving plate. Remove the cup, and garnish each plate with three

raspberries and a scoop of vanilla ice cream.

Campfire Cinnamon Rolls

Campfire Cinnamon Rolls

Good for breakfast or for dessert!
Things you will need:
Refrigerated crescent roll dough
Cinnamon and Sugar in a bowl
Butter
Aluminum pie pan, or other pan
Tin Foil
Green sticks
Campfire, with hot coals and grate
Steps:
1. Mix cinnamon and sugar in a bowl.
2. Melt butter over campfire grate in an aluminum pie pan or other pan, keep warm and set aside.
3. Collect green sticks to use for cooking.
4. Wrap a tin foil strip at least six inches long around the cooking end of the green stick.
5. Wrap a crescent roll around the foil at the end of the stick, securely pinching the ends of the roll
so it won't fall off.
6. Roast until browned on all sides.
7. Dip roll into melted butter.
8. Dip roll into the cinnamon and sugar.
Tips:
The tin foil is optional, but it will help keep the dough from sticking to the stick.
For less mess, you can use a butter knife and spreadable butter or margarine (and you also
wouldn't need a grate to hold the melted butter).
For less waste, you can use a shaker of cinnamon and sugar instead of a dipping bowl.

Omelet in a Bag

Omelet in a Bag

Easy Omelet No Mess, No Mistakes, No Skill Required. Prepare the night before and cook in the
morning. Great for camping, holidays, etc.

Things you will need:
2 eggs per serving
1 Tablespoon per serving of each chosen ingredients (cheese, onion, mushroom, bell pepper, tomato,
cooked potato, spam etc.)
Salt and pepper to taste
Stove or campfire
Fork or whisk
Quart sized freezer bags
A pot
Steps:
1. Cut, Chop, Shred ... prepare ingredients you want in your omelet
2. Boil water in a pot on stove or over campfire.
3. You need a one quart freezer bag for each omelet you are cooking.
4. Break two eggs into a bowl. Whisk them with a fork or whisk (like you would for scrambled eggs) and
then pour them into a freezer bag.
5. Place a tablespoon of each omelet ingredient desired into the freezer bag.
6. Close the bag and smoosh all of the ingredients and eggs together.
7. Remove air from the bag and zip closed to seal.
8. Place the bag into the boiling water for about 12 minutes.
9. Remove and serve.
Tips:
Each egg should cook for 6 minutes. 3 egg omelet = 18-20 minutes.
Put names on individual bags with a permanent marker to cook up to 3 omelets at a time in one pot.

BROCCOLI RICE CASSEROLE

BROCCOLI RICE CASSEROLE

1 bunch fresh broccoli, cut up
2 c. cooked rice
1 tbsp. vegetable oil, cooked (optional)
1/2 c. chopped celery, cooked (optional)
1/4 c. chopped onion, cooked (optional)
1 can Campbell's cream of chicken or mushroom or broccoli soup
1/4 c. milk

Cook broccoli until tender; microwave about 5-7 minutes covered. Combine
soup and milk; stir in celery and onions, 1 cup grated cheese, broccoli and
rice. Pour into 10x6 inch baking dish. Sprinkle with paprika. Bake at 350
degrees for 30 minutes or until hot.

Note: you can place boneless chicken breast on top of the rice/broccoli
mixture or add cut up chicken to the mixture if desired.

CHICKEN RICE CASSEROLE

CHICKEN RICE CASSEROLE

1 lb. skinless boneless chicken breasts
2 c. uncooked rice
2 cans cream of celery soup
2 cans Campbell's French Onion Soup

Boil or microwave chicken and cut into bite size pieces. In a 9 x 12 inch
casserole dish, mix soups thoroughly. Stir in rice and chicken. Cover with
aluminum foil and bake at 400 degrees for 45 to 50 minutes.

Remove from oven and let stand about 10 minutes. Cut into squares with a
spatula and serve.

Junior's Hot Fudge Sauce

Junior's Hot Fudge Sauce

Junior's is famous in the Brooklyn area. But you don't have to live there to
enjoy their rich, thick hot fudge sauce.

Ingredients

1/2 C. unsalted butter

3/4 C. unsweetened cocoa powder

2 ox. bittersweet chocolate, chopped

1/4 tsp. salt

1 (14 oz.) can sweetened condensed milk

1/2 C. heavy cream

1 Tbsp. pure vanilla extract

Directions

Melt the butter in a small saucepan over medium heat. Stir in the cocoa,
chocolate, and salt, and cook until the chocolate melts. Slowly stir in the
milk and cream and heat until the sauce is smooth and warm. Stir the sauce
constantly and watch it carefully so it does not boil or stick to the bottom
of the pan. Remove the sauce from the heat and whisk in the vanilla. Store
any leftover sauce in a covered jar in the refrigerator. To reheat add an
extra tablespoon or two of cream and stir constantly over medium heat until
hot.Junior's Hot Fudge Sauce

Junior's is famous in the Brooklyn area. But you don't have to live there to
enjoy their rich, thick hot fudge sauce.

Ingredients

1/2 C. unsalted butter

3/4 C. unsweetened cocoa powder

2 ox. bittersweet chocolate, chopped

1/4 tsp. salt

1 (14 oz.) can sweetened condensed milk

1/2 C. heavy cream

1 Tbsp. pure vanilla extract

Directions

Melt the butter in a small saucepan over medium heat. Stir in the cocoa,
chocolate, and salt, and cook until the chocolate melts. Slowly stir in the
milk and cream and heat until the sauce is smooth and warm. Stir the sauce
constantly and watch it carefully so it does not boil or stick to the bottom
of the pan. Remove the sauce from the heat and whisk in the vanilla. Store
any leftover sauce in a covered jar in the refrigerator. To reheat add an
extra tablespoon or two of cream and stir constantly over medium heat until
hot.

Bacon Cheeseburger Casserole Recipe

Bacon Cheeseburger Casserole Recipe

3 lbs Ground Beef
6 or 7 slices of Bacon
2 Cans of Cheddar Cheese soup, undiluted
1 Can of Cream of Potato soup, undiluted
20 oz bag of Frozen French fries (or Tater Tots, or any other frozen potato
you like)
A few big squeezes of Ketchup
A few big squeezes of Mustard
A pinch each of salt, pepper, onion powder, and season all.

Preheat oven to 350.
Brown and drain ground beef.
Cook bacon thoroughly.
In a medium to large sized bowl, combine all ingredients, except for ground
beef, bacon and fries.
Stir ground beef into soup mixture.
Pour mixture into an ungreased 2qt casserole dish.
Layer bacon on top of hamburger and soup mixture.
Then put a single layer of french fries on top.
Put casserole in oven for 45-55 minutes, or until fries are golden brown and
mixture is bubbly.

Blue Ribbon Praline Candy

Blue Ribbon Praline Candy

1 4-serving-size package cook-and-serve butterscotch pudding mix

1 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup evaporated milk

1 tablespoon butter

1-1/2 cups toasted pecan halves

Line cookie sheet with waxed paper; set aside.

In 2-quart saucepan, combine pudding mix, granulated sugar, brown sugar,
evaporated milk, and butter. Cook and stir over medium heat until mixture
boils (about 12 minutes). Clip a candy thermometer to side of pan. Reduce
heat to medium-low; continue boiling at a moderate, steady rate, stirring
frequently, until thermometer registers 234 degrees F, soft-ball stage (8 to
10 minutes).

Remove saucepan from heat. Remove candy thermometer.

Stir in pecans. Beat with a wooden spoon until candy just begins to thicken
but is still glossy (about 3 minutes). Working quickly, drop by teaspoonfuls
onto prepared cookie sheet. (If candy sets up too much, add a few drops of
hot water and stir until smooth again.) Let stand until firm.

Makes about 30 pieces.

Easy Strawberry Preserves

Easy Strawberry Preserves
1 pt Strawberries; hulled
1 c water, cold
4 Serving envelope regular or Low calorie strawberry gelatin dessert mix
Crush the strawberries in a saucepan. Add the water and gelatin dessert
mix. Cook and stir until gelatin is completely dissolved. Simmer gently,
uncovered, for 2 minutes. Pour into 3 jelly jars. Cover and store in
refrigerator.

Berries On The Square

Berries On The Square
9 whole graham crackers, 1/2'd
1 (6 serving size) pkg. vanilla instant pudding
2 c. cold milk
1 (4 oz.) pkg. frozen whipped topping, thawed
1 c. finely chopped strawberries
Arrange 9 crackers in bottom of 9 inch square pan. Prepare pudding mix with
2 cups milk as directed on pudding package. Fold in 1 cup of whipped
topping. Pour 1/2 the pudding mixture over crackers in pan and top with
strawberries. Arrange remaining crackers on berries and add remaining pudding
mixture. Spread remaining whipped topping over top and garnish with 1/2'd
strawberries, if desired. Chill. Cut into squares. Serves 9.

11 Minute Strawberry Jam

11 Minute Strawberry Jam

3 c Strawberries
3 c Sugar
Put the strawberries in a pan. Add 1 cup of sugar. Bring to a boil and boil
for 4 minutes. Add the second cup of sugar and boil again for 4 minutes.
Then add the third cup of sugar and boil for 3 minutes. Remove from stove,
cool, stir occasionally. Pour in jars and seal.

Apple Sauce Slush

Apple Sauce Slush

Description

Great treat to surprise your kids with in their lunch bags.

Ingredients

1/2 cup applesauce

1/2 orange juice

Directions

Mix up applesauce and orange juice in a Tupperware container and put in
freezer. The next day, place in children's lunch bag in the morning before
school. This will help to keep the other foods cool, and will be of slush
consistency by snack time. This will also provide a healthy snack.

McGriddle

McGriddle

Apparently the secret to making the perfect McGriddle is Maple Syrup
crystals which can be made using Maple Syrup Crystals (recipe follows) or
using a method in this recipe.

Makes 5 sandwiches

30 min Total time

20 min prep

Ingredients:

Pancake

1 egg

3/4 cup milk

2 tablespoons butter, melted

1 cup flour

1 tablespoon sugar

3 teaspoons baking powder

1/2 teaspoon salt

Maple syrup crystals

1/4 cup maple sugar (King Arthur sells this)

1/4 cup water (approx)

maple flavoring (optional for use with 1/4 cup plain sugar)

Other

1 1/4 cups Egg Beaters egg substitute (or 5 beaten eggs)

15 slices bacon (or 5 sausage patties or whatever meat desired)

5 slices cheddar cheese

Method:

Crystals:

Put small amount of sugar on plate. Add one drop of water (or maple
flavoring if using it and plain sugar), and roll sugar into a tiny, less
then pea sized ball. Repeat until you have about 6-8 balls per pancake,
depending on what you desire.

Fry bacon and leave to drain on paper towels.

Take egg beaters and make 5 small egg patties in one of two ways : A -Use a
coffee mug and cook 1/4 cup beaters in microwave until set or stove top
using a small pancake form, set aside.

Pancakes:

Beat egg until fluffy. Add milk and melted butter. Add dry ingredients and
mix well. Heat griddle until a drop of water sizzles and dances. Pour 1/5
- 1/4 cup batter into skillet (think coffee mug sized) and press crystals
into the top of the batter. Cook until bubbly and turn. You should get 10
small pancakes.

When done, arrange as follows:

Pancake, egg, 3 slices bacon, 1 piece cheese, pancake to make 5 sandwiches.
Cook on griddle until cheese is melted.

Can be done with Sausage or ham also.

Kool-Aid Snow Cone Syrup

Kool-Aid Snow Cone Syrup

2 cups granulated sugar

3/4 cup water

1 package unsweetened Kool-Aid, any flavor desired

Bring sugar and water to a full boil. Remove from heat and stir in
Kool-Aid.T Chill . Pour over crushed or shaved ice.

Crispy Eggplant

Crispy Eggplant
1/2 cup Hellmann's or Best Foods Real, Light or Cholesterol Free Reduced Calorie
Mayonnaise
1 tbsp instant minced onion
1/4tsp salt
1/3 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1/2 tsp dried Italian seasoning
1 medium eggplant (about 1lb) cut crosswise into 1/2" slices
In small bowl combine mayonnaise, onion and salt. In shallow dish or on sheet of
waxed paper combine crumbs, Parmesan and Italian seasoning. Brush both sides
of eggplant t slices with mayonnaise mixture; coat with crumb mixture. Arrange
in single layer on baking sheet. Bake in 425º oven 15 minutes or until browned.
Makes 4 to 6 servings
Note: for make ahead convenience, prepare eggplant as above. Cover; refrigerate.
Bake just before serving.

Green Slime

Green Slime

This is a great recipe to make for a kids party.

Ingredients

1 envelope unflavored gelatin

2 aseptically packaged (6.75 oz) green citrus fruit drink, chilled, divided

1 banana

6 large ice cubes

Directions

Sprinkle unflavored gelatin over 1/4 cup citrus drink in small saucepan; let
stand 1 minute. Over low heat, stir until gelatin dissolves, about 5
minutes. Remove from heat. Place remaining citrus drink and banana in
electric blender; process until smooth. With motor running, add gelatin
mixture. Add ice cubes; process on high speed until ice melts. Serve
immediately.

Old-Fashioned Butterscotch

Old-Fashioned Butterscotch

1 cup sugar

1/4 cup light-colored corn syrup

2 tablespoons water

1-1/2 teaspoons vinegar

1/4 cup butter, cut into 8 pieces

1/4 teaspoon vanilla

Line an 8x8x2-inch baking pan with foil, extending foil over edges of pan.

Butter the foil; set pan aside.

Butter the sides of a heavy 1-quart saucepan. In the saucepan combine sugar,
light corn syrup, water, and vinegar. Cook over medium-high heat to boiling,
stirring constantly with a wooden spoon to dissolve sugar. This should take
about 5 minutes. Avoid splashing mixture on sides of pan. Carefully clip
candy thermometer to side of pan.

Cook over medium heat, stirring constantly, while adding the 1/4 cup butter,
two pieces at a time. Continue cooking over medium heat, stirring
occasionally, until thermometer registers 300 degree F, hard-crack stage.
Mixture should boil at a moderate, steady rate over the entire surface.
Reaching hard-crack stage should take 25 to 30 minutes.

Remove saucepan from heat; remove thermometer from saucepan. Stir in
vanilla.

Pour mixture into prepared pan. Let stand 5 to 10 minutes or until a film
forms over surface of candy.

Using a broad spatula or pancake turner, begin marking candy by pressing a
line across surface, 1/2 inch from edge of pan. Do not break the film on the
surface.

Repeat along other three sides of pan, intersecting lines at corners to form
squares. (If candy does not hold its shape, it is not cool enough to mark.
Let candy stand a few more minutes and start again.) Continue marking lines
along all sides, 1/2 inch apart, until you reach the center. Retrace
previous lines, pressing the spatula deeper but not breaking film on
surface. Repeat until the spatula can be pressed to bottom of pan along all
lines.

Cool completely. Use the foil to lift candy out of the pan; break into
squares.

Store tightly covered.

Makes about 48 servings or 2/3 pound.

Dyeing Eggs Naturally

Dyeing Eggs Naturally
The tradition of dyeing eggs goes back to medieval times when people made
pace eggs to celebrate spring and Pasch, the original name given to Easter or
Passover.
Your kitchen is full of natural dyes. Common food items such as red cabbage,
onion skins, and coffee can be used to transform plain white eggs into
colorful Easter gems. Kids will especially love discovering all the different
colors they can create -- let them experiment using hard-boiled eggs and bowls of
cold dyes.
Tools and Materials
Natural dyeing agents (red cabbage, turmeric, onion skins, and beets)
3-quart pot (or larger)
White vinegar
Strainer
Small bowls
Eggs
Large metal spoon
Paper towels
Drying rack
Dye Recipes
Select a dyeing agent, and place it in the pot using the amount listed
below. Add 1 quart water and 2 tablespoons white vinegar to pot; if more water is
necessary to cover ingredients, proportionally increase the amount of
vinegar. Bring to a boil, then lower heat. Allow the ingredients to simmer for 30
minutes. Strain dye into a bowl.
Red-cabbage dye: 4 cups chopped cabbage
Turmeric dye: 3 tablespoons turmeric
Onion-skin dye: 4 cups onion skins (skins of about 12 onions)
Beet dye: 4 cups chopped beets
Cold-Dipping Method
With this method, the eggs and the ingredients for the dye are boiled
separately. Using a metal spoon, lower cooled hard-boiled eggs into a bowl of
cooled dye, and let them soak for as little as 5 seconds or as long as overnight,
depending on the depth of color you desire. Remove eggs with spoon, pat dry
with paper towels, and let dry on a wire rack. The cold-dipping method
produces subtle, translucent shades, but can result in uneven coloring unless the
eggs are rotated vigilantly while in the dye. For hollow eggs that will last
indefinitely, cold-dip raw eggs, then _blow them out_
(http://www.marthast ewart.com/ vgn-ext-templati ng/v/index. jsp?vgnextoid= f95576ecfd22f010 VgnVCM1000003d37 0a
0aRCRD) after they are dyed.
Boiled Method
This method involves boiling the eggs with the dye; the heat allows the dye
to saturate the shells, resulting in intense, more uniform color. Set raw
eggs in a pot of strained dye; bring to a boil for the amount of time specified
in our _color glossary_
(http://www.marthast ewart.com/ vgn-ext-templati ng/v/index. jsp?vgnextoid= 546576ecfd22f010 VgnVCM1000003d37 0a0aRCRD) . Remove and dry
eggs as with the cold-dipping method.
Finish (optional)
Natural dyes tend to fade over time, so finish any eggs you plan to keep
with a matte or gloss acrylic spray varnish. To create an egg-spraying stand,
stick a 6-inch length of wire into a block of Styrofoam; prop a hollow egg onto
the wire through one of its holes. Spray egg with a coat of varnish in a
well-ventilated area, and let dry.
Color Glossary
Natural dyes can sometimes produce unexpected results, so don't be surprised
if, for example, your red-cabbage dye yields blue eggs. Use the following
guide to help you achieve the colors you desire.

iherb coupon

Hi all. We have been ordering dried goat's milk from an online store called iherb.com

I wanted to give you a $5 coupon to use there for first-time buyers. I love their store. IT HAS LOADS of hard-to-find healthy stuff.

Here's the code to use: SEN523

Hardee's Seasoned Fries

Hardee's Seasoned Fries

1 Bag frozen plain French Fries

Plain flour

Batter

1 cup boxed pancake mix

2 cups Club soda

Seasoning

1/2 teaspoon black pepper

1/2 teaspoon ground ginger

1/4 teaspoon dry mustard

2 tablespoons seasoned salt

Prepare batter. Combine seasoning mixture and store in a tightly covered
container. Allow 1 ts seasoning for each cup of prepared batter.

Potatoes- without thawing, open bag of fries and dust them lightly but
evenly in flour, letting them dry on waxed paper lined cookie sheet for a
few minutes. Coat the floured French fries evenly in the batter and fry in
small portions at a time in 385~ oil at least 2" deep in an electric fry
pan. Turn fries once to brown evenly.

Remove with tongs to drain on paper towel lined plate. Serve at once. The
batter can be repeated as needed to coat the frozen fries

Chicken with Rice

Chicken with Rice

1 c. raw rice
6 tsp. salt 1
1 2 1/2 -3 lb. chicken cut up
2 1/4 milk
3/4 tsp. pepper
6 tbsp. veg. oil
1/4 c. minced onion
2 tbsp. minced celery
1 canned pimiento, minced

wash rice and cook in 3 qts. of boiling water to which 1tbsp. of the salt has been added until the rice is tender, about 15-20 mins. Meanwhile, wash chicken, reserving back, neck, wing tips for chicken broth if desired. Dip remaining pieces into 1/4 c. of the milk. Ten place, one at a time, in a paper bag in whick 1/2 c. of flour, 1 1/2 tsp. of salt and 1/4 tsp. of the pepper have been mixed. shake the bag until each piece of chicken is thoroughly coated with the flour mixture. Then heat the oil in the skillet and brown chicken in it.
Place the cooked rice bottom of a 2 qt. casserole and place the browned chicken in it. In the oil remaining in the skillet, cook the onion and celery for about 10 min or until tender. Then blend the reaining 1/4 c. of flour , 1 1/2 tsp salt and 1/4 tsp. of pepper. add piminto. Then stir the remaining 2 c. milk, cooking while stirring, until mixture thickens. Pour over rice and chicken mixture. cover and bake in moderately hot oven of 375 o f. for 30 mins. or until chicken is tender. serves 4

Vintage WW1 Eggless, Milkless, Butterless Cake

Vintage WW1 Eggless, Milkless, Butterless Cake

1 cup water
2 cups raisins
1 tsp. cinnamon
1/2 tsp. cloves
1 cup brown sugar
1/3 cup lard (shortening)
1/4 tsp. nutmeg
1/4 tsp. salt
2 cups flour
1 tsp. baking soda
1/2 tsp. baking powder

Place water, raisins, cinnamon, cloves, brown sugar, lard (shortening) ,
nutmeg and salt in a saucepan and mix. Place on heat and bring to a boil. Cook 3
minutes. Allow to cool, then sift together the flour, baking soda and baking
powder. Stir into cooked mixture.
Place in a greased loaf pan and bake at 350F for one hour

Sweet milk Doughnuts

Sweet milk Doughnuts

2 tablespoons fat
1 cup sugar
1 egg
1 cup sweet milk
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon cinnamon or nutmeg
3 to 4 cups of flour { just enough to make a soft dough }

Cream fat,add sugar, add milk and well beaten egg. Add 3 cups flour mixed
and sifted with dry ingredients, then enough more flour to make dough just
stiff enough to roll. With knife, toss about1/3 of dough onto a floured board,
knead slightly to make smooth. Roll to thickness of about 1/4 inch. Use flour
spatula freely to prevent dough from sticking to board. Cut with floured
doughnut cutter. Fry in deep fat about 2 minutes. They should come quickly to the
top. Brown on one side, turn and brown on the other side. Turn but once.
Drain over fat and then on absorbent paper. When partly cool, or just before
serving, sprinkle with powder sugar, or frost with favorite frosting.

Home Made Rolls

Home Made Rolls

3 cups scalded milk
4 tablespoons butter
3 tablespoons sugar
1 teaspoons salt
8 cups sifted flour
1 cake yeast foam dissolved in
1/4 cup lukewarm water

Pour scalded milk over sugar, salt and butter. When lukewarm beat in 4 cups
flour. Mix well and add the dissolved yeast foam. Cover closely and let rise
in a warm place. When light add enough flour to knead. {4 cups.} Cover, let
rise until light. Roll out to 1/2 inch thickness. Shape with biscuit cutter.
Brush each piece with melted butter, crease through the center, fold over and
press the edges together. Place in buttered pan 1 inch apart, and let rise
until very light. Then bake in a brisk oven 15 minutes. { I used 400/o oven to
bake them. }

Quick, Muffins

Quick, Muffins

1/2 cups of flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons sugar
1 egg
1/2 cup milk
1/4 cup of butter or butter substitute

Mix into a bowl the flour, and baking powder, salt, sugar and egg. Add milk,
pour gradually into the bowl with other ingredients, beating with a fork as
it is added. When the mixture is smooth, add butter or butter substitute
melted. Beat until the dough is smooth and creamy; this takes but a moment.
Grease the tins and only fill them half with the batter.Place in hot oven 400
degrees F. Bake 25 Min.

Mother's Dumpling Recipe

Mother's Dumpling Recipe

2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 tablespoons shortening
3/4 to 1 cup milk
2 quarts broth or more

Sift flour, salt, and baking powder together. Add shortening, then milk
until thick batter is obtained. Drop by teaspoonfuls in boiling broth cover and
cook covered 10 minutes. {Broth should be boiling slow all the time while
cooking} do not lift the lid while cooking.

Howard Johnson's Boston Brown Bread

Howard Johnson's Boston Brown Bread

1 cup unsifted whole wheat flour

1 cup unsifted rye flour

1 cup yellow corn meal

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

3/4 cup molasses

2 cups buttermilk

Grease and flour a 2 qt. mold. Combine flours, corn meal, soda, and salt.
Stir in molasses and buttermilk. Turn into mold and cover tightly. Place on
trivet in deep kettle.

Add enough boiling water to kettle to come half way up sides of mold; cover.
Steam 3 1/2 hr., or until done. Remove from mold to cake rack. Serve hot
with baked beans. Makes 1 loaf