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1 c. 'All Bran' flakes cereal
1 1/2 c. sugar
1/2 c. margarine
2 eggs
2 c. buttermilk
2 1/2 c. flour
2 1/2 tsp. soda
1/2 tsp. salt
2 c. dry bran flakes
1/2 c. boiling water
1/2 c. dates or raisins (optional)
Pour boiling water over 'All Bran' cereal. Cream sugar, margarine,
and eggs together. Add buttermilk and creamed mixture together along
with salt, soda, and flour. Fold in 2 cups dry bran and
dates/raisins. (If adding them) Stir until it is moistened. Chill -
don't stir again. Fill muffin tins and bake at 350 degrees for 20
minutes. Makes 20 muffins.
1 3/4 C. Self-rising flour
1/4 C. Shortening or butter, softened
2/3 C. milk
Preheat oven to 450 degrees. Place flour in a large bowl with
pastry blender, cut shortening or butter into flour until mixture
resembles coarse crumbs. Add milk, stirring with a fork until dough
is moist enough to hold together. On lightly floured surface knead
dough 8-10 times, until smooth. with lightly floured rolling pin roll
dough 3/4" thick. Cut with a 2" round biscuit cutter dipped in flour.
Place on an ungreased cookie sheet. reroll scraps and repeat, rolling
and cutting more biscuits. Bake 10-12 minutes, until golden. Transfer
to rack and serve warm. Makes 1 dozen, 110 calories each.
1/2 c. water
1 tbsp. soy sauce
1 1/2 tsp. cornstarch
1 chicken bouillion
2 tbsp. butter
2 tbsp slivered almonds
1/4 lb. sugar peas
8 mushrooms, sliced
3 green onions, sliced
1 stalk celery, sliced
1 can water chestnuts,sliced
Combine water, soy sauce, cornstarch and bouillion and set aside.
Melt butter in 10" skillet. Add almonds and stir-fry until lightly
brown. Add chicken and stir-fry until white in color. Add all
vegetables and stir-fry until vegetables are crisp and tender. Add
cornstarch mixture and cook until thick and bubbly. Makes 4
servings.
2/3 c. rice
2 tbsp. veg. oil
1 1/2 tsp. salt
1 1/2 c. boiling water
1 boullion cube
2 tsp. soy sauce
1 med. onion
2 stalks chopped celery
1 chopped green pepper
1 1/2 c. diced cooked beef
Cook rice in hot oil over medium heat until golden brown. Add
salt, water, boullion cube, & soy sauce. Cover, simmer 20
minutes. Add rest of ingredients. Cover tightly & simmer 10
minutes more. All water should be absorbed at end of cooking time. If
not, remove cover and allow liquid to evaporate. (2 generous
servings)
1 lb. london broil
1 tbsp. oil
1 tsp. cornstarch
1 tsp soy sauce
1 small green pepper, diced
3 small green onions, sliced thin
1/4 c. chicken broth
2 tbsp. cornstarch
2 tbsp. soy sauce
1 tsp. sugar
1 tsp. gingerroot & garlic, chopped
1/2 c. chicken broth
Cut beef with grain into strips, 1/8" thick. Combine first 5
ingredients and refrigerate for 30 min. Mix 1/4 c. broth cornstarch,
2 tbsp. soy sauce and sugar. Heat wok until 2 drops of water bubble
and skitter. Add 3 tbsp oil & move around in wok. Add onion,
gingerroot and garlic; stir-fry until garlic is light brown. Add
beef; stir-fry until beef is brown, about 3 min. Remove beef from wok
if you want. Stir in 1/2 cp broth; Heat to boiling. Stir in
cornstarch mixture; cook and stir until thickened. Add green peppers
and beef if you removed it, and stir-fry for 30 sec. Makes 6
servings.
1 lb. pork
3 tbsp. oil
3 cups celery
6 oz. sliced mushrooms
3 tbsp. cornstarch
1 boullion cube
1/4 cup soy sauce
1 lb. bean sprouts
5 oz. water chestnuts
1 cup green onions
Cook pork (thin strips) in 1 tbsp. oil for 10 minutes. Remove.
Cook 3 cups celery slices, 1 cup onions and sliced mushrooms in 2
tbsp. oil until crisp & tender. Blend cornstarch & 1/4 cup
water, add boullion cube and soy sauce. Stir into vegetables. Add
meat, bean sprouts and water chestnuts. Cook and stir until
thickened. Serves 4-5.
1 box chocolate cake mix
1 box instant vanilla pudding mix
2 tbls. poppyseeds
1/4 cup oil
4 eggs
1/4 tsp. nutmeg
1/2 tsp. vanilla extract
1 1/2 c. muscat wine (or any other dessert wine)
Mix together all ingredients. Bake at 350 degrees for 30 minutes
in a greased bundt pan. This recipe also works with a white cake mix
substituted for chocolate cake mix. Lemon pudding mix and almond
extract can also be used.
1/2 c. margarine
4 1/3 c. flour
4 tsp. baking powder
1 tsp anise flavoring
1 tsp. vanilla
1/2 c. sugar
4 eggs
3/4 c. white wine
1/8 c. anise seed
1 1/2 c. walnuts, chopped
Beat eggs with sugar, add melted butter, anise seeds, flavoring,
vanilla, wine and blend well. Mix flour and baking powder and add to
creamed mixture with nuts. On floured board roll out 7-8 strips of
dough 1 to 1 1/4" wide and as long as baking sheet. Place them 2"
apart on greased baking pan. Bake at 400 degrees for 10-15 min. or
til lightly brown. Cool on dish cloths. Cut diagonally when cool.
12 ounces whole cranberries (1 bag)
2 cups sugar
1-2 oranges cut in eights
1/2 cup water
Place cranberries in a large bowl and cover. Put orange in a Cuisinart
or other food processor and pulse a few times. Combine the orange, sugar
and water with the cranberries.
Microwave on high for five minutes. Stir and microwave another five
minutes until the berries become tender. Then pour the cranberry mixture
into the food processor and pulse for about 10-15 seconds, stiring
occasionally.
If needed, microwave the cranberries 1-2 minutes in the large bowl. Allow
to cool in the refrigerator.
graham cracker crumbs
1 lb. small curd cottage cheese
2 packages (8 oz. each) cream cheese, softened
1 1/2 c. sugar
4 eggs
1/3 c. kingsford's corn starch
2 tbsp. lemon juice
1 tsp. vanilla
1/2 c. mazola margarine, melted
1 pint diary sour cream
Grease 9 x 3-inch springform pan; dust with graham cracker crumbs.
Sieve cottage cheese into large mixing bowl. Add cream cheese. With
mixer at high speed beat until smooth & creamy. Beat in sugar,
then eggs. With mixer at low speed beat in next 3 ingredients. Beat
in margarine & sour cream until smooth. Pour into pan. Bake in
325 degree oven about 70 minutes or until firm around edge. Turn off
oven. Let cake stand in oven for 2 hours. Remove and chill. Remove
side of pan. Serves 12.
1/4 cup bourbon
1 1/4 cup vanilla wafers
1 tbsp. cocoa
1/2 cup powdered sugar
1/2 cup chopped nuts
1 1/2 tbsp. corn syrup
This is half recipe. Combine all dry ingredients and corn syrup
and bourbon. Form into balls. Roll in powdered sugar. Place in air
tight container. Let set for 1 to 2 days.
2 c. bisquick
1/2 c. brown sugar
1/2 c. butter
1/4 c. brown sugar
1/2 c. cold water
2 tbsp. soft butter
1 tsp. cinnamon
Melt the 1/2 c. butter and stir in 1/2 c brown sugar blend well
together til it looks like carmel. Place a few walnuts in bottom of
muffin pan and pour equal amounts of carmel in each (12). Mix
bisquick and water until it becomes a soft dough. Knead 5 times. Roll
dough into 15x9" rectangle. Spread top with soft butter and sprinkle
with cinnamon roll up tightly. At 15" side, cut into 12 equal slices.
Place in muffin pan and bake at 425 for 15 min. Invert
immediately!
4 Chicken breasts
1/3 C. Seasoned flour - see below
1 Can Cream of chicken soup
1 tsp. Celery flakes
1 1/3 C. water
2 1/2 tsp. onion
1 tsp. salt
1/8 tsp. thyme
1 tbsp. parsley
1 1/3 C. Minute rice
Seasoned Flour:
Throw together LOTS of pepper, Lawry's seasoned salt, and garlic
powder to taste, and regular flour. Mix to produce 1/3 C.
Coat chicken with flour and fry in oil. Mix soup, seasonings and
water together. Cook and stir to boil. Spread uncooked rice in bottom
of 1 1/2 qt. casserole dish. Pour all but 1/3 C. soup mixture over
rice. Stir to moisten. Top with chicken and pour remaining soup
mixture over. Bake covered at 375 degrees for 30 minutes.
2/3 c. long grain rice (raw)
2/3 c. thin spaghetti (broken)
1/3 c. olive oil
3 c. chicken broth
1/4 tsp. thyme (crushed)
1 c. cooked chicken (2 breats) sliced like french fries
1/2 c. green onion
1/4 c. diced red or green pepper
2 twists fresh ground pepper
Saute rice and spaghetti in olive oil til golden or 5 min. Add
stock and bring to a boil. Add remaining ingredients and cook covered
for 15 minutes.
2 c. elbow macaroni
1 c. small curd cottage cheese
1 small onion, chopped (1/2 c.)
1/2 pound pork sausage
1 (8oz.) can tomato sauce
1/2 tsp. thyme, crumbled
1/8 tsp. pepper
1/2 c. parmesan cheese
Cream sauce:
Melt 3 tbsp. butter, stir in 3 tbsp. flour. Gradually beat in 1 1/2
c. milk with wire whisk. Cook in microwave until mixture thickens.
Stir in 1/2 c. parmesan cheese.
Cook macaroni in boiling water 7 min. Rinse with cold water and
drain. Place in 1 1/2 quart baking dish. Saute sausage and onion in a
skillet over medium high heat 5 min. or until sausage is slightly
browned. Drain off excess fat & stir in tomato sauce, thyme and
pepper. Add cottage cheese and parmesan cheese. Add mixture to
macaroni and mix throughly. Make cream sauce, and pour over macaroni
and mix throughly. bake uncovered at 400 degrees for 40 min. Sprinkle
with minced parsley. makes 6 servings.
1/4 c. butter
1 4oz. can mushroom pieces
1 tbsp oregano
1 c. long grain rice
3 stalks green onions chopped
1 can consumme
1 1/2 cans water
Melt butter and saute mushrooms and oregano. Add rice and onions
and saute 15 min. Pour in consumme and water. Bake covered for 1 hr.
at 350 degrees or until liquid has been absorbed. Makes 6
servings.
1 1/2 c. diced ham
1/2 c. cheddar cheese, grated
3/4 c. swiss cheese, grated
1/2 tsp. melted butter
1 tbsp. parsley flakes
4 eggs, beaten
1 c. light cream, or small can evaporated milk
Spread ham evenly in a 9" pie pan layer with both cheeses. Mix and
pour remaining ingredients over ham and cheeses. Microwave 9-12 min.
covered with wax paper. Check to see if center is set, if not
microwave another minute.
2 cups raw macaroni
1 cup mayonaise
2 tbsp. milk
2 tbsp. vinegar
1 tsp. salt
1/2 tsp. sugar
1/8 tsp. pepper
1 1/2 cups celery (2 stalks)
1/2 cup onion (1/2 onion)
2 hardboiled eggs
Cook macaroni and rinse with cold water. Mix all other ingredients
and add to macaroni. Cover, refrigerate at least 2 hours. Makes 5
cups.
2 c. potatoes, cooked and diced
1 tsp. seasoned salt
2 tbsp. green onions, chopped
1/2 c. mayonaise
1 tsp. mustard
1 tbsp. vinegar
1/2 c. celery, diced
2 eggs, hardboiled
2 tbsp. parsley, chopped
Place potatoes in bowl and sprinkle with salt and onion combine
mayonaise, mustard, and vinegar. Add to potatoes and mix well. Let
stand overnight in refrigerator. Mix in celery, parsley and add more
mayonaise if necessary. Add egg and mix just to blend. Chill several
hours before serving. Serves 4.
1/2 c. brown sugar
1/2 c. soy sauce
1/4 c. oil
2 tsp. ginger
1 tsp. garlic, minced
Mix all ingredients together and pour over chicken or meat and
marinate at room temperature turning over once. (If chicken, marinate
in refrigerator)
3 pound london broil
1/2 c. worchestershire sauce
1/4 c. oil
1/2 c. soy sauce
1/4 c. sherry
1 clove garlic
1/8 tsp. ginger
Blend ingredients together and marinate meat for several hours at
room temperature turning meat once.
1 can tuna
2 tbsp. butter
3 tbsp. flour
1 c. milk
In a 1 qt. bowl place butter and microwave until melted. Add flour
and stir til a paste. Gradually add milk, stirring well to make sure
it is well blended. Microwave 4-6 min, stirring every 2 min. until
the mixture becomes thick like a sauce. Add can of tuna and serve
over rice or noodles. The above recipe is for 2 people, double for 4
servings.