Labeling Recipes

I have a suggestion that I think might help us use this blog better! When you are creating your post, at the bottom of the post is a spot to put a label on the recipe (ie. dinner, breakfast, chicken, beef, soup, bread, pasta, etc--you get the idea). Then the administrator of the site (which I believe is Ann), can go to the layout and on the sidebar add an element that posts links to all of the recipes under that label. This way, if you are looking for say a pasta recipe, you can go click on the pasta link and get the pasta recipes. Or if you just need an idea for a dinner dish go and click on dinner and all of the dinner recipes come up. If you have already posted a recipe and did not add a label, that is okay because you (or the administrator) can go back and edit your post to include a label.

I think this will help because then we are able to find the recipes a little quicker! I hope that everyone has a wonderful Thanksgiving this week!!

Taco dip: Michelle Boyd

1 can refried beans
Guacamole*
1 pint sour cream
1 package taco seasoning
Cheddar Cheese
1 small can sliced olives
1 medium to large tomato, chopped
Chopped green onions

On a platter, spread out can of refried beans. Then spread guacamole on top of the beans. Mix the sour cream and the taco seasoning together, then layer on top of the guacamole. Cover with as much cheese as you want (my family always liked a lot of cheese). Spread olives, tomatoes, and green onions on top to your desire (any of these three items can be left off if you prefer). Serve with chips.

*If you are making your own guacamole, you will want to use about 2 avocados, lemon juice, and a dash of salt.

Nutmeg Milk: Michelle Boyd

This is a yummy alternative to hot chocolate!

5 cups milk
1 1/2 cups sugar
1 1/2 teaspoons cinnamon
dash of nutmeg

Bring to a simmer. Serve immediately.

Post recipes please!

OK everyone get some recipes in here, especially since we have the holidays almost here. Send in family favorites your favorites what ever....make a goal to post 2 by Thanksgiving!

Thanks, and Happy Cooking
Ann

Luscious Lemon Bars

LUSCIOUS LEMON BARS
Crust:
1 cup soft butter or margarine
dash salt
2 cups flour
½ cup powdered sugar
Combine and mix well. Press into 9x13 pan. Bake 350 degrees for 15 minutes or until lightly browned.
Filling:
4 eggs, beaten
2 cups sugar
1/4 cup flour
6 tablespoons lemon juice
Mix flour and sugar. Add eggs and lemon juice. Pour over crust. Bake 350 degrees for 25 minutes or until set. Sprinkle with powdered sugar. Cool before cutting.

Turkey and Herb dressing casserole

TURKEY & HERB DRESSING CASSEROLE
1. Combine in medium bowl:
1 package (8 oz.) Herb stuffing mix
1 cup butter, melted
2. Place half of mixture on bottom of 9x13 pan.
3. Mix until well-blended:
1 can cream of chicken soup
1 can cream of celery soup
1 cup milk
4. Add:
2 cups diced, cooked turkey or chicken
1 ½ cups peas, cooked
½ cup chopped celery
1 T. pimentos
5. Pour turkey mixture over stuffing in pan and top with remaining stuffing.
6. Bake 375 degrees for 30 minutes

Broccoli Cheese Soup

BROCCOLI CHEESE SOUP
4-5 cups cubed potatoes
2 cups carrots, cut diagonally
1-2 cups chopped celery
1 cup onion, finely chopped
2 teaspoons salt
2-1/2 cups water
1 (10 oz.) Pkg. Chopped broccoli
½ cup butter or margarine
2 chicken flavor bouillon cubes
1 tablespoon dry mustard
½ teaspoon pepper
1 lb. Velveeta cheese, in chunks
2 cups milk
Steam potatoes, carrots, celery and onion in salted 2-1/2 cups water. Simmer 20 minutes. Add chopped broccoli and cook 7 more minutes.
Melt butter with 1/4 cup flour. Stir in milk, then bouillon and seasonings. As sauce thickens, blend in cheese, then vegetables. To extend, add a can of cream of chicken soup, undiluted.
Yield: 12-15 servings.
Serve in bread bowls.

Clam Chowder

CLAM CHOWDER
1 cup finely chopped onion
1 cup finely chopped celery
2 cups diced potatoes
2 (6-1/2 oz.) Cans minced clams and juice
2 tablespoons vinegar
few grains pepper
3/4 cup butter
1-1/2 teaspoon salt
1 quart half n half
Drain juice from clams. Pour over vegetables in a small saucepan. Add enough water to barely cover and simmer while covered over medium heat until barely tender. In the meantime, melt butter, add flour and blend. Cook stirring constantly. Add half n half and cook. Stir with wire whisk until smooth and thick. Add undrained vegetables, clams and vinegar. Heat through. Don’t boil.

Cheese Cake from Philly

PHILLY 3-STEP CHEESECAKE
2 (8 oz.) Pkgs. Cream cheese, softened
½ cup sugar
½ teaspoon vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (9 inch or 6 oz.)
Mix cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs; mix until blended. Pour into crust.
Bake at 350 degrees for 40 minutes or until center is almost set. Cool.

Dutch Oven Sweet and Sour CHicken

DUTCH OVEN SWEET ‘N’ SOUR CHICKEN
3 lbs. Boneless chicken breasts
Dip chicken in 2 beaten eggs, then coat with mixture of ½ cup flour and ½ cup cornstarch. Fry in oil. Sprinkle with garlic salt.
Sauce:
3/4 cup sugar
½ cup catsup
1 chicken bouillon cube dissolved in 1/4 cup water
1 tablespoon soy sauce
1/4 teaspoon salt
1 cup water
TRIPLE
2-1/4 cups sugar
1-1/2 cups catsup
3 bouillon cubes in 3/4 cup water
3 tablespoons soy sauce
3/4 teaspoon salt
3 cups water
QUADRUPLE
3 cups sugar
2 cups catsup
4 bouillon cubes in 1 cup water
4 tablespoons soy sauce
1 teaspoon salt
4 cups water
Bring sauce to a boil. Add chicken.
Oven: 325 degrees for 2 hours
Outside: 12 briquets on top and 12 on bottom for 2 hours

Dutch Oven Meat Loaf

DUTCH OVEN MEAT LOAF
1 lb. Hamburger
1 egg
½ cup dry bread crumbs or crackers
1/4 cup milk
2 tablespoons dry onion flakes
Mix together. Form into a loaf shape and pour 1 can of mushroom soup on top.
Oven: 350 degrees for 2 hours
Outside: 12 briquets on top and 12 on bottom for 2 hours

Dutch Oven Stew

DUTCH OVEN STEW
cubed potatoes
sliced carrots
chopped onion
chopped celery
hamburger or stew meat
cream of mushroom soup
Spices:
bay leaf
salt and pepper
garlic salt
curry powder
rosemary
parsley
worcheshrire sauce
Oven: 350 degrees for 3 hours
Outside: 12 briquets on top and 12 on the bottom for 2-3 hours

Chicken Soup

CHICKEN SOUP
to make stock
1 stewing chicken
8 cups water (or enough to cover chicken)
2 medium onions
1 teaspoon salt
2 stalks celery
1 carrot
Combine ingredients and let simmer 2-3 hours. Skim off fat from stock.

SOUP
½ onion chopped
1 teaspoon marjoram
1 clove garlic
1/8 teaspoon each: curry, sage, rosemary, poultry
1 cup carrots
Seasoning
½ cup celery chopped
1/4 teaspoon salt
2 chicken bouillon cubes
4 medium potatoes chopped
chicken deboned from stock
In large pan use stock that was made. Add carrots, celery, potatoes, and bouillon cubes. Add herbs and salt and pepper to taste. Cook until vegetables are done. Add chicken. Serves 6.

Cheese Ball

CHEESE BALL
2 cups shredded cheddar cheese
1 pkg. - 3 oz. cream cheese, softened
3 tbls. Mayonnaise
½ teaspoon Worchestershire sauce
dash onion salt
dash garlic salt
dash celery salt
1/4 cup chopped ripe olives
Combine until smooth, add olives last. Roll into ball. Wrap in plastic wrap and chill. If desired roll in chopped parsley or chopped nuts.

Ministrone Soup

MINESTRONE SOUP
1 stick butter, melted
2 cans drained kidney beans
8 cups water
4 medium potatoes
4 bouillon cubes
1/3 cup rice
3 large carrots
2 teaspoons oregano
3 stalks celery
2 teaspoons salt
2 onions
1 teaspoon pepper
1 garlic clove (little less)
1 10 oz. spinach chopped
2 teaspoons Worcestershire sauce
1 small cabbage (green)
Mix together and cook slow until vegetables are done. Serves 4-6.

Fast and Yummy Homemade Bread

CHRIS’ WHOLE WHEAT BREAD
3 tablespoons yeast (put in small bowl with 1/4 cup warm water and 1 tablespoon sugar, stir and set aside)
6 cups warm water
2 tablespoons salt
½ cup vegetable oil
2/3 cup honey
2 tablespoons brown sugar
2 tablets vitamin C, crushed
1 cup potato flakes
Whole wheat (golden 86 white) flour (start with 8 cups and mix for 30 seconds. Then add yeast and mix for 30 more seconds. Then add about 8 more cups of flour until the sides of the mixer remain clean.)
Knead for 5 minutes on high. Remove from mixer and form into 5 loaves and place in non-stick pans. Let raise until about 1 ½ inches above the top of pan. Bake 35 minutes at 375 degrees.
If using a different kind of wheat, add 2 cups white flour and 1/3 cup white sugar.

Beefy Tomato Pasta Soup

BEEFY TOMATO PASTA SOUP
1 lb. Ground beef
2 medium green peppers, cut into 1-inch chunks
1 medium onion, cut into chunks
2 garlic cloves, minced
5 to 6 cups water
2 cans (14-1/2 oz. each) Italian diced tomatoes, undrained
1 can (6 oz) tomato paste
1 tablespoon brown sugar
2 to 3 teaspoons Italian seasoning
1 teaspoon salt
1/4 teaspoon pepper
2 cups uncooked spiral pasta
Croutons, optional
In a dutch oven or soup kettle, cook the beef, green peppers, onion and garlic over medium heat until meat is no longer pink; drain. Add the water, tomatoes, tomato paste, brown sugar, Italian seasoning, salt and pepper. Bring to a boil. Add pasta. Cook for 10-14 minutes or until pasta is tender, stirring occasionally. Serve with croutons if desired. Yield: 10 servings (about 2-1/2 quarts)
One cup serving equals 207 calories, 5 g fat (2 g saturated fat), 17 mg cholesterol, 718 mg sodium, 28 g carbohydrate, 3 g fiber, 13 g protein.

Orange Chicken

ORANGE CHICKEN SUPPER
1 package (6.9 ounces) chicken-flavored rice mix
2 tablespoons butter or margarine
1 ½ cups hot water
1 cup orange juice
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/8 teaspoon cayenne pepper, optional
2 cups cubed cooked chicken
1 ½ cups frozen sliced carrots, thawed
Set aside seasoning packet from rice mix. In a large skillet, cook rice mix in butter over medium heat until golden brown. Stir in the water, orange juice, garlic powder, ginger, cayenne if desired and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Add chicken and carrots. Cover and simmer for 5-10 minutes or until heated through and liquid is absorbed. Yield: 4 servings

Tortellini ALfredo: Ann Maas

TORTELLINI ALFREDO
2 packages (9 ounces each) refrigerated cheese tortellini
½ cup chopped onion
1/3 cup butter or margarine
1 ½ cups frozen peas, thawed
1 cup thinly sliced fresh mushrooms
1 cup cubed fully cooked ham
1 3/4 cups whipping cream
1/4 teaspoon coarsely ground pepper
3/4 cup grated Parmesan cheese
Shredded Parmesan cheese, optional
Cook tortellini according to package directions. Meanwhile, in a skillet, saute the onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in grated Parmesan cheese until melted.
Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with the shredded Parmesan cheese if desired. Yield: 4-6 servings.

Scotch-A-Roo's : Posted by Ann Maas but its the Boyds

This one is TOTALLY yummy!

1c. Sugar
1 C. Carol Syrup
1 C. Peanut Butter

Dissolve sugar and syrup and then add PB

7 C. Rice Crispies
Poor mixture over the cereal, and placed in a greased pan...let cool.

In microwave melt 1 C. Chocolate Chips with 1 C. Butterscotch Chips...mix often.
Poor over the cereal, cool till set.

Pumpkin Chiffon Pie

Mix and set aside:
2 Tbs Gelatin
1/2 C. Cold water

Cook on low heat:
1/2 tsp Salt
3/4 c. Brown Sugar
2 tsp Cinnamon
1/2 tsp. Ginger
1/2 tsp. Allspice
1/2 tsp. Cloves
1/2 tsp. Nutmeg
3 Large Egg yolks (don't get rid of the whites)
1/2 c. Milk
1 1/3 c. Mashed pumpkin

Boil 1 min. Remove ffrom heat and stir in softened gelatin. Cool until partially set. beat until smooth. ( container must not be warm...set side till its cooled completly)

Beat to stiff peak:
3 egg whites
1/4 tsp Cream of Tarter
1/2 C. Sugar

Fold in meringue into cool pumpkin mix. Pile into cooled, baked pie shells. Refrigerate 2 hours before eating.

Makes 2 Pies 1 for dessert and 1 for breakfast!

Bran Muffins

These are perfect when the weather gets cold you can make up the whole batch and keep the mix in the fridge for up to a month...quicky healthy yummmy muffins!

Mix:
2 C. Nabisoc 100% Bran Buds
2 C. Boiling Water

Let Cool, then add:
2 1/2 C. Sugar
1 C. Margarine softened
5 eggs

Mix in:
1 qt buttermilk
Mix in:
5 c. Flour
4 tsp soda
1 1/2 tsp. Salt
4 C. Kellogs Bran

Bake 350 20-25 minutes

Butterscotch Syrup: Robinson Style

In a Large Pan:
1 1/2 C Buttermilk
3 C. Sugar
1/2 C. Carol Syrup
3 Cubes butter
2 tsp Soda
- Boil 7 minutes
2 tsp Vanilla

Abelskievers: Danish Round Pancakes- Ann Maas/ Boyds

2+ C. Buttermilk
1/2 tsp Salt
2 C. Flour
1 ts. Baking Soda
4 tsp Baking Powder

Mix together and then add 3 eggs one at a time.

YOU HAVE TO USE AN ABELSKIEVER PAN...GET ONE AT AN OUTDOOR SHOP THAT SELLS DUTCH OVENS. ROUND PAN WITH 6-7 1/2 CIRCLES IN IT.