7 Layer Salad
4 cups iceberg lettuce (I slice it thin and use an entire
head of lettuce.)
1 cup peas (boil pot of water, turn off stove and toss peas
in for just a few minutes, no need to cook peas)
1 cup shredded carrots
2 hard-cooked eggs, sliced
6 slices or bacon, crisp-cooked and crumbled
¾ cup shredded cheddar cheese
2 green onions, sliced
¾ cup salad dressing (or mayo)
1½ teaspoons lemon juice
½ teaspoon dried dill weed (optional but I highly recommend
Layer in large bowl (about 8 inch in diameter) in this
Lettuce (a little sea salt and fresh cracked peppered on
lettuce tastes nice)
Mix the salad dressing, lemon juice and dill weed and spread
over the salad. Make sure it covers entire salad.
Cover and refrigerate for 24 hours. This is the hard part.
Waiting. But worth it. It's a great salad for Sunday lunch
because you can prepare it on Saturday. I have served it
when it's not sat the full 24 hours and it tasted fine, but
it needs to set over night in the fridge.
Almond Green Beans
A green vegetable I can get my husband and kids to eat! Then again
the vitamins are cooked right out of these tasty green beans
and it's not approved for the low fat menu 'cause of the
⅔ c. slivered blanched almonds
Salt to taste
6 tbsp. butter
1 can green beans, drained
Melt butter in skillet. Add green beans and cook until
nearly burnt! Cook the day lights out of them. Sprinkle with
salt and almonds. Cook a few more minutes till almonds are
slightly browned. Then Eat!
I am certain this is close to manna. Thus the name
2 packages of active dry yeast
¼ cup warm water
2 cups of warm buttermilk
5 cups of all-purpose flour
⅓ cup of sugar
1 tbsp. baking powder
1 tsp. baking soda
1 tbsp. salt
1 cup of shortening
Dissolve yeast in warm water. Let stand 5 minutes.
Stir in buttermilk; set aside.
In another bowl combine flour, sugar, baking powder,
soda and salt. Cut in shortening with a pastry
blender (If you don't have one, I use a fork) until
the mixture is small crumbs. Stir in the
yeast/buttermilk mixture; mix well. Turn onto
lightly floured surface; kneed lightly 4 times.
Don't over kneed. Roll to a ½ inch thickness. Cut
with a 2.5" biscuit cutter. (Mom always used a cup)
Place on a lightly greased baking sheet. Cover and
let rise in a warm place about 1.5 hours. Bake
450° F for 8-10 minutes. Lightly brush tops with
melted butter. Yields: about 2.5 dozen.
I've served this to company and had raving reviews. Even my
hubby loves these low fat treats.
Core apple and pare top half of skin, leaving bottom
half unpeeled. Place apple upright, skin side down, in
ungreased baking pan. Place 1 to 2 teaspoons brown
sugar, ⅛ tsp. cinnamon, and a teaspoon of butter in
the center of the apple. Where the core used to be. So
you are stuffing the apple with the sugar, cinnamon, and
butter. You can add a teaspoon of chopped nuts into the
core of the apple if you wish. You can also substitute
honey for the brown sugar. Do not cover. Bake at 375° F
for 30-40 minutes. Time will vary depending on
how small or big the apple is. Scoop sauce over top of
apples and serve with whipped cream.
Quick, easy, and lower in fat than apple pie.
Basic Yellow Cake With Fruity Touch
This is not as difficult as one may think.
If I can do it, you can do it!
Pre-heat oven to 350°F.
Grease bottom of rectangular pan, 13 x 9 x 2. Beat together
2 cups flour, 1½ cups sugar, 1 stick of margarine
(can substitute butter or shortening if you'd like), 1 cup
milk, 3½ teaspoons of baking powder, 1 teaspoon salt,
1 teaspoon vanilla, and 3 eggs. Beat on high for 3 min. Pour
into pan. Bake for 40-45 minutes or until toothpick comes
To make a cake that will make people beg for seconds. Put a
fruit in the bottom of the pan, such as blueberries,
raspberries or sliced peaches. Do not beat the cake for 3
min. Just stir the mix until well mixed. Pour the mix over
the fruit. Bake 40-45 min. No frosting necessary.
Buttermilk Pancake Batter
A Saturday morning tradition at my house.
2 C. buttermilk
4 tbsp. Oil
2 C. all-purpose flour
2 tsp. baking power
1 tsp. baking soda
½ tsp. salt
Mix all ingredients. Grease heated griddle. To test griddle,
sprinkle a few drops water on it. If bubbles skitter around,
heat is just right.
Cook pancakes until puffed and dry around the edges. Turn
and cook other side until golden brown.
1 c. sugar
1 c. brown sugar, packed
1⅓ c. unpopped popcorn
14 oz. can sweetened condensed milk
½ cup of butter
Pop popcorn using recipe above. Discard any unpopped
Combine sugars, butter and condensed milk in a pan. Bring to
a boil, stirring constantly. Boil for one minute. Remove
from heat. Pour over popcorn, stirring to coat. Break into
Chicken Soup With Homemade noodles and Chicken and Dumplings
5 pounds of chicken pieces. (giblets and neck can be used as
½ cup of celery with leaves
1 medium carrot, sliced thin
1 onion, chopped into small pieces
1 sprig parsley
2 tsp. salt
½ tsp. pepper
2 bay leaves
Place chicken in pot and cover with water.
Add rest of ingredients.
Vegetables and spices can be tied in cheese cloth.
Boil for 2-3 hours, until chicken falls off bone.
(Remove the vegetables and spices, optional.)
Remove chicken from bone.
Dispose of neck if used.
Return to broth. Heat to a boil.
Mix 3 C. all-purpose flour and 2 teaspoons of salt. Make a
well in the middle of the flour, to this well, put 3 egg
yolks and 1 whole egg. Mix well. Add ¼ to ½ cups of
water, one tablespoon at a time. Dough should be stiff but
easy to roll. Divide dough into 4 parts. Generously flour
surface of counter top or large cutting board. Roll out
dough 'til paper thin. Cut dough with a pizza cutter (or
knife) into ⅛ inch strips. Drop strips of noodles into
boiling chicken and broth. Continue these steps with
remaining 3 portions of dough.
Same recipe can be used to make Chicken And Dumplings
Instead of noodles Mix 1.5 cups of all-purpose flour, 2 tsp.
baking powder, ½ tsp. salt, cut in 3 tbsp. shortening. When
mixtures resembles small crumbs add ¾ cup of milk.
Drop by large spoon fulls into boiling chicken broth. Cover
and cook 10 minutes with out lifting lid. Dumplings should
be soft and flaky.
Butter loaf pan 9x5x3.
In a pot mix:
1 C. Sugar
¼ C. cocoa
¼ cup of butter (margarine can be substituted)
⅓ C. milk
1 tbsp. corn syrup
Heat to a boiling, stirring frequently. Bring to a boil and
stir 1 minute.
Remove from heat and let cool for 45 minutes.
Stir in 1 teaspoon of vanilla
2 to 2.5 cups of powdered sugar
Will be a stiff mixture. Press into a pan. Cut into 1 inch
Can stir in ⅓ cup of nuts with the vanilla.
To make a peanut butter fudge omit cocoa and margarine. Stir
in ½ cup of peanut butter with the milk. If using nuts
with peanut butter fudge use salted peanuts.
Creamy Fruit Salad
⅓ C. orange juice
⅓ C. unsweetened pineapple juice
¼ C. sugar
1 egg, beaten
1 tbsp. lemon juice (used in the dressing)
¼ C. lemon juice (used to keep apples from browning)
1 C. whipping cream, whipped or 2 cups whipped topping
6 red apples
6 firm bananas
3 cups green grapes
¼ cup chopped pecans
In a saucepan combine both juices, sugar, egg and 1 tbsp.
lemon juice. Bring to a boil over medium heat, stirring
constantly. Remove from the heat. When cool, fold in the
In a large bowl mix apples with ¼ cup lemon juice. Mix in
rest of fruit.
Stir in dressing. Refrigerate. Fold in pecans just before
Easy Strawberry Freezer Jam
Directions are in every box of Sure Jell.
I'm going to add my own findings of how to have better
I found the yellow box of Sure Jell works the best for
setting up the jam. Others are to runny. Sure Jell can be
found in the canning section in the grocery store. Usually
near freezer wrap. Or in big grocery stores they usually
have a section of canning jars near the kitchen section.
Where you'd find canners.
Prepare the jars. I've seen many use jars that they have
recycled. Such as pickle jars, plastic margarine tubs, and
the like. After many years of messing with finding the right
lids to fit the right jar/tub I invested in pint jars and
just use them. For a smaller family or a family that enjoys
other jams and jellies I'd use a smaller jar.
This has been the favorite jam in my family for many years
so we use a lot. Otherwise I'd use a ½ pint jar.
Wash and dry the jars.
I set the clean jars upside down on a clean towel on the
counter until I'm ready for them. If they are upside down it
keeps them clean and ready for when the jam is ready. When
the jam is ready you don't want to be messing around with
trying to find a container to put the jam in as it will be
setting up (thickening) rather quickly.
You need 2 pints of strawberries. We make up 10 batches a
year so we purchase strawberries by the lug. I find 2 pints
at times isn't enough for a batch.
Crush the berries. Don't puree. Jam has lumps of fruit in
In a bowl measure 2 cups of crushed berries. While stirring
slowly add 4 cups of sugar. Yes it's a lot of sugar. I found
if you cut back on the sugar you get a runny jam. I don't
like fighting to keep my jam on my toast so I don't cut back
on the sugar. Because this is such an important part of the
process I measure the sugar into a separate bowl first. When
making a lot of batches you can pre-measure the sugar into
zip lock bags.
I allow the berries to sit over night in the sugar and stir
when I can. Directions call for letting them sit for 10
minutes and stirring often. I find the sugar is grainy if
you don't allow the strawberries to sit and combine with the
sugar for at least a few hours. The colder the berries the
longer they need to sit with the sugar.
In a small pot add the pectin (Sure Jell) to ¾ cups of
water. When it begins to boil stir for one minute. Then add
to the strawberry/sugar mixture. Stir for about 3 minutes.
You should see the jam begin to thicken. If not the jam may
not set up well. Which is ok. It will just be a runnier
batch. Still will taste delicious. We've used the runny
batches for ice cream topping. You are looking for it to
start to thicken. As it cools it will continue to get
If you wish you can continue to stir a few more minutes. If
it still does not begin to thicken you can re-do this step.
Just boil another ¾ cup of water with another box of
pectin (Sure Jell) for one minute and add to the batch of
As soon as you see it thickening or the 3 minutes is up poor
into the jars. The jars should be upside down on a towel
nearby, just flip them over and leave them on the towel it
will catch any spills. I leave an inch of room at the top so
it doesn't spill over in the freezer. Sure Jell directions
say ½ an inch. But I have found at times this isn't enough
and I hate cleaning up the sticky frozen mess out of the
freezer. Since I've started not filling the jars as full
I've not had a problem with the sticky mess in the freezer.
Wipe any jam off the rim of the jar with a clean damp towel
or wash cloth before putting on the lid.
Farmhouse Pork and Apple Pie
I think this
is my husband's favorite meal. At least when I make
it, the old saying; The way to a man's heart is through
his stomach, seems to be correct. Unfortunately with
the apple cider I can only make it in the fall.
Which may be a good thing because it is not low in
fat. I've tried apple juice and it's just not as
1 pound sliced bacon, cut into 2-inch pieces (Note:
fresh bacon tastes best in my opinion)
3 medium onions, chopped
3 pounds boneless pork, cubed
¾ cup all-purpose flour
Cooking oil, optional
3 tart cooking apples, peeled and chopped
1 teaspoon rubbed sage
½ teaspoon ground nutmeg
1 teaspoon pepper
1 cup apple cider
½ cup water
4 medium potatoes, peeled and cubed
½ cup of milk
5 tablespoons butter, divided
Salt and pepper
Snipped parsley, optional
Cook bacon in ovenproof 12 inch skillet until crisp.
I use cast iron. Remove bacon with slotted spoon to
a paper towel to drain. In bacon drippings, sauté
onions until tender; remove with a slotted spoon and
set aside. Dust pork lightly with flour. Brown ⅓
of the pork at a time. Add additional oil if needed.
Remove from the heat and drain. To the pork, add
bacon, onions, apples, sage, nutmeg, salt and
pepper. Stir in cider and water. cover and bake at
325° F for 2 hours or until pork in tender. In
a saucepan, cook potatoes in boiling water until
tender. Drain and mash with milk and 3 tablespoons
of butter. Add salt and pepper to taste. Remove
skilled from over and spread potatoes over pork
mixture. melt remaining butter; brush over potatoes.
Broil 6 inches from the heat for 5 minutes or until
topping is browned. Sprinkle with parsley if
Yield: 10 servings.
Been having a craving for
guacamole and avocados are on sale this week. So I
gave making my own guacamole a try. Turned out
pretty good. Just missing something. If you have a
better recipe, please share. I found this one on the
net except I added a few things.
3 ripe tomato, peeled
1 onion, minced
2 tablespoon vinegar
3 cloves garlic minced
Salt and pepper to taste
Remove skin and seeds from tomato and avocados.
Mash together the tomato and avocados. Stir in
Eat with tortilla chips.
Would be wonderful on fajitas.
This salad recipe was given
to me by an elderly woman in my community. She
shared how in the winter time many we can tire of
green leafy veggies.
Recipe is simple. Any hard vegetable you would use
in a salad such as broccoli, cauliflower, radish,
Soft vegetables would be green onion, lettuces,
cucumbers, and tomatoes. Those are examples of what
you would not use in this salad.
Chop all the vegetables you are using in this salad
into tiny pieces. Toss together. Add you favorite
dressing. I prefer a ranch. And you're ready to
I like to make a big bowl and eat it through out the
week wrapped in a tortilla with bits of chicken.
Broccoli, cauliflower, onion, radish, and carrots
chopped in small pieces for the Hard Salad.
Hot Fudge Cake
My son MonkeySJ's favorite dessert ...
1 C. Flour
¾ C. Sugar
6 tbsp. Cocoa, Divided
2 tsp. baking powder
¼ tsp. salt
½ C. Milk
2 tbsp. vegetable oil
1 tsp. vanilla
1 C. Brown Sugar
1¾ C. Hot Water
Combine flour, sugar, 2 tbsp. of the cocoa, baking powder and
salt. Stir in milk, oil and vanilla until smooth.
Spread mixture in an ungreased 9" square baking pan.
Combine brown sugar and remaining cocoa; sprinkle over
Pour hot water over all; do not stir.
Bake 350°F for 35-40 minutes.
While warm top with whipped topping or ice cream.
¼ cup oil for popping
½ cups unpopped popcorn
3 T. sugar (I use less)
Heat oil in a heavy pan. Add popcorn. Sprinkle on sugar; cover with lid and shake until popping
Makes about 3 quarts.
My favorite cookie and no baking needed.
½ stick of butter
2 cups sugar
½ cup milk
4 tablespoons cocoa
½ cup peanut butter (Gotta be Jif in my opinion)
1 teaspoon vanilla
3 cups quick oats
Bring sugar, milk, butter, and cocoa to a boil for 1½
minutes. Till sugar is melted. Should be smooth. Remove from
heat and add rest of ingredients. Mix and scoop by teaspoons
full onto wax paper. Let cool and enjoy. We have been known
to not wait till they are cooled to eat.
Pork Chops With Scalloped Potatoes
3 tbsp. butter or margarine
3 tbsp. all-purpose flour
1½ tsp. salt
¼ tsp. pepper
1 can (14.5 ox) chicken broth
6 rib or loin chips (¾ inch think)
2 tbsp. cooking oil
Additional salt and pepper
6 Cups thinly sliced peeled potatoes (about 4
1 medium onion, sliced
In a saucepan, melt butter; stir in flour, salt and
pepper. Add chicken broth; cook and stir constantly
until mixture boils. Cook for 1 minute; remove from
the heat and set aside. In a skillet, brown pork
chips in oil; season to taste with additional salt
and pepper if desired. In a greased 13x9x2" baking
dish, layer potatoes and onion, Pour broth over top
of potatoes. Place pork chops on top. Cover and bake
at 350°F for 1 hour. Uncover and bake 30
minutes longer or until potatoes are tender.
Texas Sheet Cake
1 C. Butter
1 C. Water
¼ C. cocoa
2 C. Sugar
2 C. Flour
½ tsp. salt
1 tsp. baking soda
½ C. sour cream
1 tsp. vanilla
Combine butter, water, and cocoa in saucepan over
medium heat; heat until butter melts. Add sugar,
flour, salt, eggs, soda, sour cream, and vanilla;
mix well. Pour into a 15x10x1 inch pan. Bake at 350°F
for 20 minutes.
½ C. Butter
¼ C. Cocoa
¼ C. plus 2 tbsp. milk
1 Box (1 lb.) confectioners' sugar, sifted (4¼ C.
½ tsp. vanilla
Combine butter, cocoa, and milk in a saucepan; bring
to a boil. Add remaining ingredients and mix well
with electric mixer. Spread over the hot sheet cake
then sprinkle with chopped pecans.
Tropical Carrot Cake
¾ C. Vegetable oil (I use canola)
¾ C. buttermilk
2 C. all-purpose flour
2 C. sugar
2 tsp. baking soda
2 tsp. ground cinnamon
½ tsp. salt
2 tsp. vanilla extract
2 C. shredded carrots
1 C. Raisins
1 C. (8 oz.) crushed pineapple, undrained
1 C. Chopped walnuts
In a large mixing bowl, beat eggs, oil, and buttermilk.
Combine flour, sugar, baking soda, cinnamon and salt; add to
egg mixture and mix well. Stir in vanilla, carrots, raisins,
pineapple, walnuts and coconut; mix well. Pour into a
greased 13x9x2 inch baking pan. Bake at 350°F for 45-50
1 package (8 oz.) cream cheese, softened
4 C. Confectioners sugar
1 tbsp. milk
1 tsp. vanilla extract
Beat cream cheese, milk and vanilla until smooth. Gradually
beat in powdered sugar, one cup at a time until smooth.
Frost cooled cake.
1 medium zucchini
⅛ teaspoon salt
¼ cup soft bread crumbs
1 lb. ground lamb
4 tablespoons shredded Cheddar cheese
1. Cut zucchini in half lengthwise; scoop out and
reserve pulp, leaving ¼-in. shells. Place zucchini
shells, cut side down, in a skillet. Add water. Bring to
a boil; reduce heat. Cover and simmer for 5-6 minutes or
until tender; drain.
Option: Cook zucchini in the oven by placing cut side
down in a square pan. Bake at 350°F 'til tender.
Approx. 15 min.
2. Turn shells cut side up; sprinkle with salt. Chop
zucchini pulp; sauté in a small saucepan with ground
lamb until tender and lamb is browned. Drain any liquids
off. Sauté garlic and add to lamb. Stir in bread crumbs
and cheese. Spoon into the zucchini shells; sprinkle
with cheese if desired. Cover and cook over medium heat
(with no added water) for 5 minutes or until cheese is