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Recipes (1-15)
1. Oniony Taters
Ingredients:
6 cups large diced potatoes, peeled or not
2 T. vegetable oil plus 2 T. butter
1 Can condensed French onion soup
fresh ground pepper to taste
Preparations
In large heavy skillet, heat the oil and butter;
add potatoes and toss to coat.
Stir occasionally to just begin to brown.
Dump the soup over the top of all, turn up to
high and bring to boil. Cover and turn down to simmer.
Cook for about 20 to 25 minutes, or until potatoes are tender.
Makes its own onion "gravy"!
2.Potato Candy
Ingredients:
1 medium sized potato
powdered sugar
peanut butter (crunchy or smooth)
Directions:
Boil a medium sized potato until done. I leave the skin on
and peel it after it's cooked... as if I was making potato
salad. Mash the cooked potato. Then add powdered sugar
until a dough forms. I think it's better to wait until
the potato is cooled because if you don't, the sugar melts
and you seem to have to add a lot more sugar than if the
potato were cooled. Roll the dough out to whatever thickness
you like... I usually roll it to about 1/4 inch or maybe a
little thicker. Spread peanut butter (crunchy or smooth)
onto the rolled out dough.
Roll the candy up and wrap it in wax paper or plastic wrap.
Put it in the refrigerator to harden it up a little.
Slice and eat.
Yummm.
3. Ingredients
1 1/2 lbs of ground beef
2 15 oz cans of red kidney beans
2 medium sweet onions chopped
1 quart tomato juice
2 cans of tomato paste
2 cans of stewed tomatoes
2 medium cloves of garlic pressed chili powder
1 lb of egg noodles
Green Tabasco to taste
Preparations
In a large pot (I prefer a cast iron pot)
Cook ground beef drain, put onions into the pot
and cook till soft, then add garlic and cook until
lightly brown at most. (Be very careful not to burn the garlic)
Add tomato juice, bring to a boil, and cook noodles till done.
(at this point you may have to add water or more tomato juice.)
Add beans, tomatoes, and paste blend well. Add 1/2 tsp of chili
powder and one shake of green Tabasco, let cook for 5-10 mins
then add more to your taste. Chili powder takes time to bloom,
and develope, so don't taste it immediately after adding.
Serve with a salad.
4. Ingredients
1 container of cottage cheese
1 package mozzeralla cheese
1/4 cup parmesan cheese
1 tablespoon parsley flakes
2 eggs
1-2 pounds ground beef
1 can or jar of your favorite spaghetti sauce
1 Large package of Prince Jumbo Shells
Preparations
Cook shells and drain. Run cool water over them so
they won't stick together. Fry and drain ground beef.
Beat eggs. Mix all 3 cheeses together and add to eggs.
Blend well. Cover the bottom of a 13x9" pan with 1/2
of spaghetti sauce. Add ground beef to cheese mixture
and mix well. Stuff shells and place in pan.
Cover with remaining spaghetti sauce. If desired,
sprinkle mozzeralla cheese over the top.
Bake at 350* for 30-40 minutes.
5. Gayle's Hot Salsa Sensation
Ingredients:
1 12oz. tub cream cheese
1 can refried beans
1 jar chunky-style salsa
shredded sharp cheddar/monteray jack mixture
Preparations
In an oven-proof dish, I use a 2 quart rectangular one,
spread cream cheese completely over bottom. Top with
refried beans, spreading to cover cream cheese.
Spoon salsa over beans, top with alot of cheese mixture.
Preheat oven to 350 degrees. Cook for about 30-40 minutes.
If using a metal square or round cake pan, cook for about an hour.
Serve bubbly hot with bite size nachoes. I prefer to spoon
this dip onto the nachoes, but dipping is fine also.
6. Extra Thick Chocolate Shake
Ingredients:
2 c low-fat vanilla ice cream
1 c skim milk
1/4 c chocolate syrup
1 tsp pure vanilla extract
1/4 c Cool Whip(r) Free, thawed
Preparations
In a food processor, combine ice cream, milk,
chocolate syrup, and vanilla extract.
Process on high speed until thoroughly mixed.
Pour into four glasses and top each with a
dollop of whipped topping. Serve immediately.
7. Ramen and Broccoli Salad
Ingredients
1 pkg Broccoli Slaw
2 pkgs Ramen (Oriental Style)
1 Bunch Scallions chopped
1/3 Cup Sunflower Seeds (I use unsalted)
1 Cup Almonds (Sliced, diced or whatever)
Dressing:
3/4 cup Canola Oil
1/3 cup Cider vinegar
1/4 cup Sugar
2 seasoning packets includede with the Ramen
Preparations
In a small bowl, mix the dressing ingredients.
In a large bowl, crumble the uncooked ramen noodles.
Add the slaw, nuts and scallions. Pour on the dressing
and toss until well mixed. I like it immediately because
it's SO crunchy but you can let it sit and the ramen will
soften up a bit.
8. Red Velvet Cake
Cake:
1 C Margarine
1 1/2 C Sugar
1 tsp Butter Flavor
1 C Buttermilk
2 Eggs
2 oz Red Food Coloring
2 1/3 C Cake Flour
1 T Cocoa
1/2 tsp Salt
1 tsp Soda
1 tsp Vinegar
Preparation:
Sift together flour, cocoa, and salt three times. Set aside. In a separate bowl, cream sugar, margarine and butter flavor. Add coloring and mix well. Then add eggs, one at a time, beating after each one. Add milk and flour mixture, alternately, to the creamed mixture. Fold in vinegar and soda last. Bake approximately 30 minutes at 350. Red Velvet
9.Cake Icing:
1 C Milk
3 heaping T Flour
3/4 C Butter or Margarine
1/4 C Crisco
1 C Sugar
1 tsp Vanilla
1 tsp Butter Flavor
Preparation:
Cook milk and flour until very thick, stirring constantly. Cover and set aside to get cold.* Cream Crisco, butter and sugar until fluffy. Add butter flavor and vanilla. Then add white sauce and beat until creamy and smooth. (I typically double the icing recipe or at least increase by 1/2).
* Tip: I start with the icing (milk & flour mixture) to allow it ample time to cool while preparing and cooking the cake. Rushing the cooling process by placing in the refrigerator or freezer will result in lumps in the frosting.
10. Heavenly Hot Corn Casserole Muffin Oven Pudding
Ingredients
1 can (16 oz) creamed corn
1 can (16 oz) whole -kernel corn (drained)
2 eggs 1 package (8 1/2 oz) corn muffin mix
1 Cup yogurt (plain)
1/2 Cup or (1 stick butter) melted
1/2 Cup grated parmesan cheese
Combine all ingredients except cheese
Preparation:
Pour into buttered 11" by 7" casserole dish Sprinkle with cheese. Bake at 350o oven about 45 minutes or until browned. Makes 8 to 10 servings
11. Black Bean Chicken Nachos
Ingredients
1 cup of diced, cooked chicken breast, seasoned to taste (the prepackaged kind is great), warmed.
4 soft taco size flour tortillas, cut into 4 wedges each (like pizza), and toasted 10 minutes on cookie sheets at 250 degrees.
1 can black beans, drained, heated in saucepan then mashed with potato masher or back of spoon, seasoned with 1 tsp garlic salt 2 cups sharp cheddar cheese, shredded
1 8 oz container sour cream Guacamole (two HAAS avocados) (ripe when yield to gentle pressure) mashed with 1 tsp lemon juice, a dash of white pepper,
1/2 tsp garlic salt,
1 small diced tomato
1 small diced onion (cover with plastic wrap snug to surface to keep fresh)
Preparation:
Spread beans on tortilla wedges. Dot with sour cream. Top with chicken and cheese. Bake 350 degrees until cheese melts. Remove from oven and top with Guacamole
12. Chinese Tater Stew
Ingredients
1/4 C veg. oil 2 cloves garlic, peeled and crushed lightly (I use bottled minced)
2 quarter-sized slices fresh ginger (I use rehydrated instant pieces)
3/4 pound boiling potatoes, peeled and cut roughly into 1 1/2 inch cubes
1/2 pound green beans, trimmed and cut into 2-inch lengths (or drained canned)
2 carrots, peeled and cut crosswise into 1 1/2 inch segments
6 ounces mushrooms (w/ approx. 1 1/2 inch caps)
1/4 C Chinese dark soy sauce
4 tsp. sugar
2 Tbsp. dry sherry or wine
Preparation:
Heat oil in 8-in, wide, heavy-bottomed pot over med.-high flame. When hot, put in garlic and ginger. Stir and fry for 15 seconds. Add the potatoes, beans, and carrots. Stir and fry for 1 minute. Add the mushrooms. Stir and fry for another minute. Now put in 2 C. water, the soy sauce, sugar, and wine. Bring to a boil. Cover, lower heat, and simmer for about 20 minutes, until potatoes are just tender. Remove cover and turn heat to high. Boil away most of liquid. You should have about 1/8 inch of sauce left in the bottom of the pot. Stir the veggies gently as you boil down the liquid. Remove the garlic and ginger if you like.
13. Banana Nut Pancakes
Ingredients
1 1/2 cups Buttermilk Pancake Mix 1 Package of Banana nut muffin mix 1 cup of milk 1 cup of water 1 banana ripened 1 cup chopped pecans (optional)
Preparation:
Mix together pancake mix and muffin mix in large bowl, pore in water and milk and mix well. Mash the ripened banana with a fork until totally smooth then add to batter. Stir in chopped nuts if desired. Grill pancakes until bubbles stop forming and edges are brown then flip. When done cover with butter and your favorite syrup if desired.
TIP* for smaller children make pancakes smaller and then put peanut butter on them while they are hot. It melts a little and they love it...or so says my 3 year old niece....
14. Sensational Spinach
Ingredients
1-16oz pkg frozen spinach either chopped or leaf whichever you prefer
1-8oz can sliced mushrooms
4-6 oz swiss cheese
(I use the swiss sandwich slices they melt faster)
Preparation:
In a 2qt sauce pan, bring 1 cup water and the spinach to a simmer. Cook for about 3 minutes. Drain water from spinach and squeeze out extra water with back of spoon. Return spinach to saucepan. Over low heat add drained mushrooms and swiss cheese. Heat until cheese melts. Serve and enjoy!
15.
Easy Cucumber Salad
Ingredients:
2 or 3 fresh cucumbers
1 and 1/2 tablespoons of
mayo
1 teaspoon of salt
2 teaspoons of sugar
1/2 onion
Preparations
Peel and slice cucumbers
and onions
very thin...this is very
important
add sugar. salt and mayo
stir and put in fridge
for at least an hour
