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HOUSEHOLD HINTS
FOOD/BEVERAGE RECIPES
Prepared by Luz Leigh April 2007
Let’s do recipes. The first is
one that my grandchildren enjoyed when they visited me.
We used it as a learning experience. Now they make
the salad for themselves at their homes.
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SUNSHINE SALAD
Not only is this a
delicious salad, a little food for the brain
is included following the directions.
Mix:
½ carton plain yogurt
1 teaspoon honey
Put 1 slice
pineapple in each dish
Put 1
tablespoon yogurt mixture in the middle
Eat the sunshine
!! Serves 8
What do you think?
1) What is yogurt made from?
2) Taste the yogurt
before and after you add the honey. Do you like it both
ways?
3) Where do we get
pineapple?
4) Why is the salad called
“Sunshine?”
Try this!!
1. Can you make an S with 2
halves of a pineapple ring?
2.
Put lettuce underneath and some nuts or seeds on top.
Give this salad a new name.
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KINDNESS COOKIES
Children will need
help with this recipe because of the use of a
hot oven.
Mix: 1/3 cup
honey
1 tablespoon oil
2 eggs
Add: 1 tablespoon
grated orange rind
½ teaspoon salt
1 ½ cups oatmeal
Drop Spoonsful on
oiled cookie sheet
Bake at 400 degrees
for 8 – 10 minutes
Be Kind!!! Share your
cookies.
What do you think?
1) Cookies are fun to
eat, but why shouldn’t we eat them often?
2) What makes Kindness
Cookies better for us than most other cookies? Does that
mean you can eat lots of them every day?
3) Do you know some other
cookie with “good for you” ingredients?
Try this!!
1) Make Kindness Cookies
again, adding one of the following:
½ cup
raisins or other dried fruit, or
½ cup
chopped nuts, or
½ cup
grated carrots or zucchini.
2. Shape one of the
cookies like a “K”.
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Now something for our more adult
readers.
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Beef-Broccoli Pie
1 lb. ground
beef
1 beaten egg
¼ cup chopped
onion
1 (10 oz) pkg frozen chopped broccoli,
2 Tbsp
flour
cooked and well drained
¾ tsp
salt
2 (9-inch) pie crusts
¼ tsp garlic
salt
4 oz. Monterey Jack cheese, sliced
1 ¼ cup
milk
Milk to rub on top of crust
1 (3 oz) pkg cream
cheese, (soft)
Brown beef and onion; drain off
fat. Stir in flour, salt and garlic salt. Add 1 ¼ cups
of milk and cream Cheese to meat mixture; stir
until smooth. Stir about 1 cup hot mixture into beaten
egg and return to mixture in skillet. Cook over
medium heat until mixture thickens. Add chopped
broccoli. Stir well. Pour mixture into a 9-inch pie
crust. Top with cheese slices and cover with top pie
crust. Crimp Edges to seal. Cut slashes for
steam. Brush top with milk. Bake 40 to 45 minutes at 350
degrees.
Thanks to Patti Smith for sharing
this with us.
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IMPOSSIBLE TACO PIE
1 lb. ground
beef
3 eggs
½ cup chopped
onion
1 cup shredded Cheddar cheese
2 (1 ¼ oz) envelopes
Taco seasoning mix ¼
head lettuce, shredded
¾ Bisquick baking
mix
1 tomato, diced
1 ¼ cup
milk
1/3 cup sliced ripe olives
Heat oven to 400 deg. Grease
square 8X8X2-inch baking dish. Cook and stir ground beef
and onion in 10-inch skillet until beef is brown; drain.
Stir in seasoning mix; spoon into baking dish.
Beat Bisquick, milk and eggs with
wire whisk until almost smooth, about 1 minute. Pour
over mixture into baking dish. Bake until knife inserted
in center comes out clean, about 25 minutes. Sprinkle
with cheese. Bake until cheese is melted, about 2
minutes. Cool 5 minutes. Garnish with lettuce, tomato
and olives. If desired, add a drop of sour cream on each
serving. Yields 6 to 8 servings.
Recipe compliments of Bisquick
and Luz Leigh.
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VERN’S BLUEBERRY PIE
Preheat oven to 425
degrees
1 Double crust pie shell (thawed)
16 oz pkg frozen blueberries (thawed)
Mix together 7 Tablespoons flour with
1 cup Splenda (more if needed)
Dash salt
Spoon ½ dry mixture over bottom crust. Add
blueberries.
Spoon balance of dry mixture over blueberries.
Sprinkle with a dash of lemon juice.
Add top crust. Cut vent holes in crust.
Bake pie in hot oven 15-20 minutes. Reduce heat
to
275 degrees. Bake 50-60 minutes or until done.
Enjoy.
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We have
chicken recipes for the adults and a tuna treat for
the children.
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CHICKEN-VEGETABLE CASSEROLE
1 (16 oz.) can
green beans, drained 1 cup boiled or canned
½ cup potato
flakes chicken, cut in small
1 can cream style
corn pieces
1 small can
chicken noodle soup
Place beans in
large, greased baking dish. Sprinkle potato
flakes over beans. Pour corn over this. Add
chicken; pour soup over all. With spoon or
knife, cut through mixture several
time. Crumble a few cracker or grated cheese
over top. Bake approximately 45 minutes at 350
degrees. |
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CHICKEN PIE
1 chicken, boiled,
boned, and cut up 1 soup can of chicken broth
1 can English peas
OR 1 can mixed Dash of salt & pepper Chinese
vegetables
1 ½ cups Bisquick
1 can celery
soup 1 cup milk
1 stick margarine,
melted
Put cut up chicken
in bottom of large, greased casserole
dish. Pour drained peas or vegetables over the
chicken. (May also add drained mushrooms.) Mix
soup and broth; pour over
chicken/vegetables. Spread Bisquick over all;
drizzle milk over all and then drizzle
margarine over all. Bake at 350 degrees about
30 minutes or until browned. |
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RUTH’S CHICKEN
AND DUMPLINGS
1 (4 To 5 lb.)
hen 2 cups Bisquick
2 stalks
celery 2/3 cup milk
Salt & Pepper
Cook chicken and
celery in enough water to cover until done;
remove chicken from broth. Strain broth;
return chicken to broth. Mix Bisquick and milk
and turn out on floured board and knead until
stiff enough to roll. Roll out to 1/8 inch
thick and cut in strips of 2X4 inches. Drop in
boiling broth and cook 10 minutes in open
pot. Put lid on and cook until done.
Luz Leigh’s
note: The recipe came from a 95-year old
lady. I typed it just as she told it. She
makes the best chicken ‘n dumplins around
here (East Texas). |
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TUNA TREATS
This is for the kiddos.
Mix:
1 egg
½ can tuna
½ slice bread,
crumbled
4 Tablespoons peas
Press into
6 buttered muffin tins.
Sprinkle:
¼ cup grated
cheese over mixture.
Dot with
butter.
Bake at 350
degrees for 15 minutes.
EAT and ENJOY.
Note: Use fresh
or frozen peas. |
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O.K. Here are some more recipes for the youngsters
to try….
Some may need a little help from an adult.
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Octopus
Bubbles
1) Pour ½ glass
of pineapple juice in a glass
2) Add club soda
3) Stir
4) Drink……ooooooo
this is good.
What do you
think?
1. What letter is
the shape of the bubbles?
2. What makes
Octopus Bubbles bubbly?
3. What is a
beverage?
4. Is this
beverage better for you than a soft drink?
Try this!!
1. Create another
bubbly beverage by mixing club soda with a
different fruit juice.
2) Name your
creation.
3) Draw and write
a recipe for it. |
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WAKE UP
DRINK
1) Put in blender
1 egg
1 banana
1 cup orange
juice
1 apple,
cored and chopped (Leave apple unpeeled.)
2) Blend
3) Pour into glass
4) Drink…. Wow!
What do you
think?
1. Why do we leave
the apple unpeeled?
2, Can you taste
each ingredient?
3. Would Wake Up
Drink make a good breakfast drink?
Try this!
1. Make a W for
wake up out of apple pieces.
2. Make up your
own drink in the blender. Choose fruit and
juice plus yogurt if you like.
3. Name your drink
and draw or write a recipe for it. |
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These recipes are taken
from a cookbook published by the local
library. I have used the squash dressing
recipe many times; the okra & tomatoes recipe
is the one I have used for years. Others just
sounded good, so I’m including them.
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SQUASH
DRESSING
2 cups cooked squash (fresh does better
than the canned squash)
½ stick oleo, melted
1 medium onion, chopped
2 cups crumbled cornbread
1 can cream of chicken soup
Salt & pepper to taste
Combine all ingredients in casserole
dish. Bake 30 to 40 minutes at 400 degrees.
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OKRA
AND TOMATOES
2 Tablespoons butter
1 small onion, finely chopped
1 small green pepper, finely chopped
1 pound okra, cut in ½ inch slices
2 large fresh tomatoes, peeled and
chopped
Salt & black pepper to taste
1 cup corn kernels (optional)
3 slices crisp fried bacon,
crumbled (optional)
Melt the butter in a skillet; add the
onion and green pepper. Cook over medium heat
about 4 minutes until onion & pepper are
tender, stirring often.
Add the okra slices and cook, stirring
often, for 2-3 minutes. Add the tomatoes (and
corn and bacon if desired).
Cover and simmer over low heat for 10 to
12 minutes. Season to taste.
Serve hot. Enjoy.
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CREOLE
MACARONI
1 pound ground meat
½ green pepper, chopped
1 teaspoon salt
1 medium onion, chopped
1 teaspoon chili powder
1 can tomatoes
1 cup cooked macaroni
Combine all ingredients except tomatoes
and macaroni. Cook until meat is brown and
tender, stirring occasionally. Add tomatoes;
simmer. Add cooked macaroni just before
serving. (May use spaghetti instead of
macaroni.) |
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EGGPLANT
DRESSING
1 large eggplant
1 small onion,
chopped
1 box Stove Top
stuffing mix
1 can mushroom
soup
Cut up eggplant
and cook with chopped onion until
tender. Prepare stuffing mix according to
directions. Drain eggplant and mix with
stuffing; add soup. Stir well. Simmer for 3
minutes. Sassy’s note: I peel the eggplant
before I cook it. |
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SUBSTITUTIONS AND OTHER THINGS
People who know me, know that I am queen of
substitutions, but here is a tip to
remember. One may use margarine in the
place of butter in some recipes, but
NEVER substitute in recipes for shaped,
rolled, or dropped cookies; the greater
shortening power of the oleo makes the cookies
spread out over the baking sheet. And some
cooks will threaten you if you use oleo
instead of butter in their recipes.
If
you need to substitute vegetable oil for
butter, this may be done in most dishes EXCEPT
baked goods. The amounts will be different. 1
Tablespoon butter is equal to ¾ Tablespoon
vegetable oil. 1 cup butter equals ¾ cup
vegetable oil.
Recipe calls for buttermilk and you
have none? Not to worry. You can substitute
plain low-fat yogurt. Or sour cream. However,
do not use in cakes----too much butterfat.
Stir 1 Tablespoon of vinegar or lemon juice
into 1 cup whole milk. Let it stand a few
minutes.
Mix 1 ¾ Tablespoons cream of tartar in 1 cup
milk. Either of these suggestions will provide
you with buttermilk.
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SOCK IT TO
ME CAKE
1 box yellow
butter cake mix
1 small carton
sour cream
½ cup sugar
4 eggs
¾ cup oil
Mix separately:
3 Tablespoons
brown sugar
2 teaspoons
cinnamon
½ cup pecans,
chopped
Mix cake mix, sour
cream, sugar and oil together; beat well. Add
eggs, one at a time. Pour ½ of cake batter in
Bundt pan (greased and floured); then sprinkle
½ of brown sugar mixture over that. Pour rest
of cake batter over brown sugar mixture. Top
with remaining brown sugar mixture. Bake at
325 degrees for 60 to 70 minutes. (Check with
toothpick at 60 minutes.)
While hot, ice
with:
1 cup powdered
sugar
2 teaspoons
vanilla
2 Tablespoons milk
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Now something for the youngsters.
YUMMERS
1) Grate:
6
teaspoons cheese
2) Add:
2
Tablespoons butter
10
teaspoons flour
10
teaspoons rice Krispies
3) Form into
little ball.
4) Bake at 375
degrees for 10 minutes. Yummy!!!!
Note: This
recipe is named after the storybook Yummers
by James Marshall
What do you
think?
1) Which
ingredients are dairy products?
2) Which
ingredients come from grains?
3) What
happens to the cheese when you Yummers
bake?
Try this!
1) Make one
yummer in the shape of Y and bake it.!
2) Try a
different crunchy cereal in place of rice
Krispies. Choose one with very little
sugar.
A TIP OR TWO
Recycling
I know I will
show my age, but folks of my generation
recycle the plastic freezer bags that we
use to preserve out meats or vegetables
until we are ready to cook them. After
removing the frozen food, using hot sudsy
water, wash the bags and rinse
thoroughly. Hang to dry. By doing this we
will be spending less money. Another
important thing to remember, one can cut
down on the number of bags to be thrown in
the trash to be carried to a landfill.
The plastic
cartons in which our sour cream, cottage
cheese, butter, etc. are packaged…. treat
them like you do the plastic bags. After
they are washed, the cartons are good to
use for a child’s paint when he is doing
art work. Or to store leftovers; store
small nails, brads, etc.
Here is an
excellent suggestion to help keep your
African violets alive. Furnish them with
reservoirs. Using a pencil, force a length
of pantyhose (recycle) up through
each of the pot’s drainage hole and into
the soil. Using one of the plastic
margarine tubs (recycle), fill it
with water, cover it and punch a hole in
the lid. Set your plant on top. Thread
the strips of pantyhose through the hole
and into the water. The nylon will draw
the water
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BEVERAGE RECIPES
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ALABAMA JUICE DRINK
1 can apricot nectar
1 can carrot juice
equal amount orange juice
Mix well. Chill. Stir
before serving
If carrot taste too
strong…add tad of Splenda |
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OCTOPUS
BUBBLES
1) Pour ½ glass
of pineapple juice in a glass
2) Add club soda
3) Stir
4) Drink……ooooooo
this is good.
What do you
think?
1. What letter is
the shape of the bubbles?
2. What makes
Octopus Bubbles bubbly?
3. What is a
beverage?
4. Is this
beverage better for you than a soft drink?
Try this!!
1. Create another
bubbly beverage by mixing club soda with a
different fruit juice.
2) Name your
creation.
3) Draw and write
a recipe for it. |
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WAKE UP
DRINK
1) Put in blender
1 egg
1 banana
1 cup orange
juice
1 apple,
cored and chopped (Leave apple unpeeled.)
2) Blend
3) Pour into glass
4) Drink…. Wow!
What do you
think?
1. Why do we leave
the apple unpeeled?
2, Can you taste
each ingredient?
3. Would Wake Up
Drink make a good breakfast drink?
Try this!
1. Make a W for
wake up out of apple pieces.
2. Make up your
own drink in the blender. Choose fruit and
juice plus yogurt if you like.
3. Name your drink
and draw or write a recipe for it. |
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Today we have some
vegetable dishes. Some were copied from
the local library’s cookbook.
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HOPPIN’ JOHN
2 cans black-eyed
peas, heated * 2 TBSP olive oil
1 cup chopped
cooked ham ½ tsp salt
1 cup finely
chopped onion 3 cups cooked rice
½ tsp hot pepper
sauce
Saute ham, onion
and pepper sauce in olive oil over moderate
heat for about 5 minutes, stirring frequently,
until onion is soft but not browned. Combine
black eyed peas, ham mixture and
rice. Heat. Garnish with chopped pimento and
green onion. Will serve 8.
* I recommend
draining the water from the canned peas; rinse
with tap water a couple times. Use tap water
in place of the liquid you have drained off
the peas. Then heat.
For those who do
not care for ham, omit the ham. Make this a
“veggie” dish. |
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HARVARD BEETS
1 pound raw beets,
sliced thin 2 TBSP sugar
(or 1 No. 2 can of
beets) 1 tsp. flour
3 TBSP lemon juice
Cook beets in
small amount of water in covered pan until
tender (about 10 minutes). Remove beets. To
remaining liquid, add lemon juice and combined
sugar and flour. Cook, stirring constantly,
until mixture boils and thickens. Pour over
beets.
For canned beets,
heat juice from can and follow directions from
there. |
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BROCCOLI-RICE
CASSEROLE
1 (10oz) pkg
chopped broccoli 1 (8 oz) jar Cheeze Whiz
½ cup butter or
oleo 1 (10 ¾ oz) can cream of
1 1/3 cup cooked
rice mushroom soup
Thaw broccoli in
skillet. Add butter, cooked rice, cheese and
soup; mix well. Pour into casserole dish and
bake approximately 30 minutes at 350 degrees. |
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BROCCOLI AND
RICE CASSEROLE
¼ cup chopped
onion 1 can cream of chicken soup
½ cup chopped
celery 1 can cream of celery (or
3 TBSP melted
margarine mushroom) soup
2 (10 oz) pkg.
frozen broccoli, ½ cup milk
cooked and
drained 1 cup grated cheese
3 cups cooked rice
Saute onion and
celery in melted margarine. Add all the
ingredients to rice and pour into casserole
dish. Bake at 350 degrees for 30 minutes. May
add a little grated cheese to top. |
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DOWN HOME
CABBAGE
1 head cabbage,
chopped
3 TBSP sugar or
Splenda
1 medium onion,
sliced
1 bell pepper,
sliced
3 TBSP oleo or
butter
Salt & pepper to
taste
1 cup celery,
chopped
1 large tomato,
chopped
¼ cup water
Place oleo in
large heavy skillet. On low heat, melt the
oleo. Add the remaining ingredients. Place a
lid on skillet. Cook just until the cabbage is
tender, being careful not to overcook. Serve
with cornbread. Enjoy. |
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EAST TEXAS
FRIED OKRA
1 pound fresh
okra
1 cup
buttermilk
1 egg
2 cups flour
1 tsp salt
1/8 tsp pepper
2 cups
vegetable oil
1 ziploc bag
(half gallon or one gallon size)
Wash and trim
okra. Place on paper towel to drain; pat
dry. Slice okra into ¼ inch slices. Heat
the oil in deep fryer or large skillet….to
about 350 degrees. Mix buttermilk and egg
in a bowl. In separate bowl, mix flour,
salt and pepper. Pour flour mixture into
the plastic bag. Place about 1/3 of the
okra into the buttermilk mixture. Remove
with a slotted spoon and drop into flour
mixture (in plastic bag.) Repeat with
remaining okra.
After okra has
been placed in the bag, seal it and gently
shake it to coat the pieces with the flour
mixture. Open the bag and slowly pour into
a colander which has been set over a large
shallow pan or large bowl (to catch excess
flour.) Gently shake the colander to
remove excess flour from okra pieces. Deep
fry okra until golden brown, about 3
minutes. Fry only about 1/3 of the okra at
one time. Lift from oil with slotted
spoon. Drain on paper towels and serve
immediately. Serves 4 to 6 people.
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Reheat
Pizza
Heat up
leftover pizza in a non-sick skillet on
top of the stove. Set heat to med-low and
heat until warm. This keeps the crust
crispy. No soggy micro pizza.
Easy
Deviled Eggs
Put cooked egg
yolks in a zip lock bag. Seal, mash until
they are all broken up. Add remainder of
ingredients, reseal, keep mashing and
mixing thoroughly. Cut the tip of the
baggy, squeeze mixture into egg. Just
throw bag away when done. Easy clean up.
Expanding
Frosting
When you buy
a container of cake frosting from the
store, whip it with your mixer for a few
minutes. You can double it in size. You
get to frost more cake/cupcakes with the
same amount. You also eat less
sugar/calories per serving.
Reheating
Refrigerated Bread
To warm
biscuits, pancakes, or muffins that have
been refrigerated, place them in a
microwave with a cup of water. The
increased moisture will keep the food
moist and help it reheat faster.
Measuring
Cups
Before you
pour sticky substances into a measuring
cup, fill it with hot water. Pour out the
hot water, but do not dry the cup. Next,
add your ingredient, such as peanut
butter, and watch how easily it comes
right out.
Goodbye
Fruit Flies
To get rid of
pesky fruit flies, take a small glass;
fill it ½ inch with apple cider vinegar
and 2 drops dishwashing liquid, mix
well. You will find those flies drawn to
the cup and gone forever!
For a
lighter mashed or creamed potatoes,
use hot milk.
Substitute
powdered sugar for flour when
preparing buttered cake pans. There
will be less sticking.
To
substitute in a recipe calling for
“lard,” use 1 ¼ cups vegetable
shortening for 1 cup lard.
Toast
pound cake slices and top with
applesauce and cinnamon. Sprinkle with
nuts.
To ripen
green pears, just place 2 or 3 in a
brown bag, loosely closed, and store
at room temperature out of direct
sunlight.
Never put
a cover on anything that is cooked in
milk unless you want to spend hours
cleaning up the stove when it boils
over.
If soup
tastes very salty, a raw piece of
potato placed in the pot will absorb
the salt.
Hard
boiled eggs will peel easily if
cracked and placed in cold water
immediately after taking out of the
hot water.
When
rolling cookie dough, sprinkle board
with powdered sugar instead of
flour. Too much flour makes the dough
heavy.
POTATO/BROCCOLI/CHEESE SOUP
Given to me by
Sharon & Tommy of GA.
21 October 2007
1 can
evaporated milk ½ stick butter
1 small onion,
diced 3 chicken bouillon cubes
4 large or 6
medium potatoes 1 small pkg frozen
broccoli
peeled &
cubed
Place milk and
3 cans water in large pot. Add all other
ingredients. Boil until potatoes are soft
and soup is creamy. May thicken with 3
tablespoons flour and water.
Sprinkle
cheese on top.
Tommy did not
say, but I am going to use a large can of
milk.
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TORTILLA
SOUP
1 onion 1
can beef broth
Clove of
garlic 1 can chicken broth
Jalapeno 1 can tomato soup
Oil 1
½ cans water
Meat
(stew) 1 tsp cumin
1 can Ro-Tel
tomatoes 1 tsp lemon pepper
1 medium can
tomatoes
Sauté first 5
ingredients. Add remaining ingredients and
cook slowly 1 hour. Pour into bowl with
flour tortillas, avocado, and Monterey
Jack cheese.
(Most of the
time Jen uses chicken instead of stew
meat….and uses 2 cans of chicken broth and
NO beef broth. Go light on the lemon
pepper.)
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SOUR
CREAM POUND CAKE
Mrs. Marie
Underwood’s recipe
3 cups
flour 3 cups sugar
1/4 tsp.
soda 6 eggs
1/4 tsp.
salt 1/2 pint sour cream
1/2 lb.
real butter 1 tsp. vanilla
Sift flour
and sift again with soda and salt
together.
Cream
butter and sugar.
Add 2 eggs
at a time, beating well after each
addition.
Add flour
alternating with sour cream. Beat well
after each addition.
Add
vanilla before finishing with flour
and sour cream.
Pour into
greased and floured tube pan.
Bake at
350 degrees for approximately 2 hours.
Sara’s
note:
Yesterday I did a no-no. (ha ha) I
didn’t have any real butter in the
house….soooo I substituted 1 carton of
Fleishmann’s olive oil spread and 1
stick of oleo. Couldn’t really tell
any difference.
I
reduce the cooking time to 1 and 1/2
hours. Check for doneness so as to not
overcook.
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CABBAGE-SAUSAGE
BOIL
From
Waverly Presbyterian Church Cookbook
1 lb. Polish
sausage, sliced
4 potatoes (medium)
(pan sausage can
be substituted),
1 onion (medium)
browned and
drained
1 cabbage head, wedged
Place on the burner
a 6-quart Dutch oven and add 1/4-inch water
to cover the bottom. Evenly distribute the
sliced sausage over the bottom. Then add
the sliced onion, sliced potatoes, and
the wedged cabbage. Salt and pepper to
taste.
Steam with lid on
for 10 minutes. I serve with cornbread.
Serves 6.
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VEGETABLE CHEESE CHOWDER
From UHBC cookbook
1 med. onion,
chopped
2 cups chicken broth
1 lb. carrots,
shredded
1 pound Velveeta cheese, cubed
1 bunch celery
stalks, chopped
3 cups milk
6 cups water
1 cup
flour
1 to 2 Lantana
Seasoned salt
Place all
vegetables in a large pot and cover with
water; simmer until vegetables are tender.
Reduce heat to medium – low. Blend flour
with chicken broth until smooth; stir into
vegetable mixture. Add Velveeta cheese and
stir until melted. Add milk and seasoning.
Simmer on low for 20 minutes, stirring
occasionally.
I have never
tried this, but folks at church say this
lady is a good cook. Not familiar with
“lantana seasoned salt”. Would this
measurement be teaspoons, or does the salt
come in cubes??? You are the expert
cook….you tell me.
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EASY POTATO SOUP
From Waverly
Presbyterian Church Cookbook
(My cousin
Charles submitted this; he’s a minister of
the Gospel; would he lie?)
1 (16 oz.) pkg.
frozen hash browns
1 can cream of chicken soup
1 Tbsp. chopped
chives or green onions 1 (14
oz.) can chicken broth
1 can cream celery
soup
3 c. water
2 c. milk
salt and
pepper to taste
Combine frozen hash
browns, chicken broth and water in Dutch
oven and simmer for 30 minutes. Stir in
soups, milk, salt and pepper. Heat
thoroughly.
Tell everyone it
took hours to prepare! Serves 8 to 10.
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COWBOY SOUP
From First Baptist
Church, New Waverly, Cookbook
1 lb. ground beef,
browned
1 can Ro-Tel tomatoes (mild)
1 c. water
2 cans
vegetable soup (ABC Campbell’s)
1 onion,
chopped
1 Can Ranch Style
beans
Mix all ingredients
in pot. Simmer for about 15 minutes.
Now is that easy
or what? You know cowboys don’t have a lot
of time to waste in the kitchen. They gotta
get back to the campfire.
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ARKANSAS CABBAGE-CHEESE SOUP
From Waverly
Presbyterian Church Cookbook
1 c. onion,
chopped
1 ½ qt. chicken
broth (may use
1 c. celery,
chopped
bouillon cubes)
1 c. carrots,
grated
2 to 4 potatoes, cubed
1 head cabbage,
grated
1 lb. Velveeta cheese
1 ½ sticks
oleo
boned, cooked chicken, cubed
(optional)
Saute onion,
celery, carrots and cabbage in oleo in large
Dutch oven. Add chicken broth and cubed
potatoes. Cook until potatoes are tender.
Blend in the cheese. Add chicken if
desired. Serves 8
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Cinnamon Roll Bread Pudding
-
Cinnamon rolls (can be day-old)
-
Eggs, beaten
-
Cups milk
-
Thinly sliced apple (Optional)
(could use canned apple pie filling)
½ Cup chopped pecans
Mix eggs, milk and sugar.
Pour eggs, milk, sugar mixture
over.
TRADITIONAL BREAD PUDDING
Follow above instructions.
After pouring egg mixture over
bread, sprinkle cinnamon/sugar
mixture over top. Pecans are
optional.
Note: For a more moist pudding, allow
the bread to sit for a few minutes in
order to soak up the egg mixture.
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CORNMEAL PIE
2 eggs 1 unbaked pie shell
1 cup brown sugar minus 2 tablespoons
1 cup white sugar minus 2 tablespoons
2 tablespoons flour
Pinch salt
1 tablespoon yellow cornmeal
1/4 cup butter or oleo, (1/2 stick)
1/2 cup evaporated milk
1 tsp vanilla extract
1/2 cup chopped nuts
1/4 cup shredded coconut
Heat oven to 250 deg F (yep 250)
Combine sugars, cornmeal, flour &
salt into bowl. In another bowl combine
eggs, butter, milk and vanilla. Add
ingredients of first bowl to second
bowl. Pour into pie shell. Sprinkle
nuts and coconut over pie. Bake 35-40
min until light and puffy.
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DOUBLE CORNBREAD
1 cup baking mix (Bisquick, etc) 1
cup yellow cornmeal
1/2 tsp salt 1/4 cup sugar
2 eggs, slightly beaten 1 cup
milk
1 1/2 TBSP butter or oleo, melted 1
can (8 3/4 oz) cream style
corn
(1 cup)
Heat oven to 425 degrees F. Grease
9X9X1 3/4 inch baking pan. Sift baking
mix, cornmeal, salt & sugar; set aside.
In a medium-sized bowl, combine eggs,
milk, butter and corn. Add baking mix
mixture, stirring only until baking mix
is moistened. Spoon batter into
prepared pan; bake 25 to 30 minutes or
until cake tester inserted in center
comes out clean and top is golden
brown. Cut into squares and serve hot.
Makes 12 squares.
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Dale Pmolk: RE: Homemade Bisquick
By Patty (Guest Post)
All
Purpose Mix
10 cups Flour
1 1/2 teaspoons Baking Soda
1 1/2 tablespoons Baking Powder
1 3/4 cups Powdered Milk
3 teaspoons Cream of Tartar
2 1/2 cups Vegetable Shortening
In a large bowl, sift together all dry
ingredients. Blend well. With butter
knives or a pastry blender, cut in the
shortening until evenly distributed.
Mixture will be rough in texture. Put into
an airtight container or large zip
baggies. Label.
Store in a cool, dry place.
Use within 10 -
12 weeks. Makes about 14 cups of ALL PURPOSE
MIX.
Variation: Use 5 cups all-purpose flour and
5 cups whole- wheat flour instead of
10 cups all-purpose flour. Increase baking
powder to 4 tablespoons.
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SOCK IT TO ME CAKE
Luz
Leigh family recipe
1 box yellow butter cake mix 4 eggs
1 small carton sour cream 3/4 cup oil
1/2
cup sugar
Mix separately; set aside.
3 TBSP brown sugar 1/2 cup pecans,
chopped
1 tsp
cinnamon
Mix
cake mix, sour cream, sugar and oil and beat
well. Add eggs, one at a time. Pour 1/2
cake batter into a greased & floured Bundt
pan; then sprinkle with 1/2 of the brown
sugar mixture. Pour rest of cake batter
over brown sugar mixture. Top with
remaining brown sugar mixture. Bake at 325
deg for 60-70 minutes. (Check with
toothpick at 60 minutes.)
After
emptying cooked cake from pan onto serving
platter, while hot, ice with:
1 cup powdered sugar (I sift before mixing)
2 Tbsp. milk
2 tsp vanilla
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RETURN FROM TIME TO TIME FOR MORE HOUSEHOLD
TIPS
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