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Recipes from 2001 Message Board

Herb and Crunch Wheat Bread

Mummy chicken...Chi-Ken-Ra
Black bean and Rice Burgers
Oven Fries
Exploding Caramel Sauce
Hamburger Gravy Meal
Baked Chicken Supreme
Sugar & Egg substitution
Pork Rib ideas
Pizza Dough
Cheesecake
Chili Recipe
'No Tomato" Recipes
No Peek Crockpot Chicken
Chicken Tetrazzini
Ranch Chicken Pizza
Split Pea Soup
Potato Soup
Homemade Ranch Dressing
Favorite Spice Source
Ground Beef/Turkey recipes
*Taco Burgers
*Meatballs
*Salisbury steak
*"Poor mans" Stroganoff
*Stroganoff
*Turkey burgers
*fake Hamburger Helper

Bread machine Hamburger Buns

Busy week supper suggestions
Lower East Side Lox (Bagel Spread)
Broccoli salad
Once A Month Cooking ideas
Crockpot Italian Beef Au-Jus
Crockpot Pork and Sauerkraut
Crockpot Fruited Pork Chops
Corned Beef in the Crockpot
Tuna with Peas and Rice
Sheril's Linguine dinner
Chicken -n- Rice
Oat-Fashioned Strawberry Dessert
Enchiladas/Sauce
bean freezing tips

Summertime Recipes:
*Tasty Veggie Spirelli Salad
*Summertime Iced Tea
*Spicy Peach Muffins
*Garden Vegetable Jumble
*Refreshing Citrus Blush
*Summer Salad
*Pasta with Fresh Tomatoes and Basil
*Strawberry Lemonade

Pecan Coffee Cake

Cinnamon Bundt Cake
Caramel Chocolate Sauce
Watermelon theme recipes
World's best and easiest Peanut butter cookies
Atomic Cake
Chocolate Whipped Cream Frosting
Whip Cream Frosting
Easy, delicious stir fry
Microwave
*Cheesy Chicken
*Rice Pilaf
*Beef Tortilla Casserole
*Speedy Salisbury Steak
*Zippy Broccoli
*Cherry Crisp Dh do-able camp site beef stew

Freezer Cole Slaw

Salsa
Quick, Easy, And Cheap Lunch
Meatball Sub Casserole
Beef Nacho Casserole
Corn Bread Taco Bake
Taco Puffs
Pizza Hut Cavatini
No-Fry Doughnuts
Biscuits
Bread Machine Calzone
Corn Dog Muffins
Slow Cooker Enchiladas
Mexican Chicken Pizza
White Sauce
Homemade Cream Soup Mix

Tofu recipes:
* Creamy Chocolate Pie
* Banana Date Shake
*Grain Burgers

Sauerkraut Grandma's Way

Sauerkraut
Mamma Sue's Ultimate Decorator Buttercream Frosting
Snow-White Buttercream
Green Tomato Jam
Homemade Tomato Soup
Apple/Yam casserole
Vegetable Toad-in-the-Hole
Pasta with Roasted Potatoes, Tomatoes, and Leeks
Advice On Freezing Bread Dough
Soup/Stew
School Soup
Potato Soup
Bedwetter Cure
Laundry Stain Remover
 

Herb and Crunch Wheat Bread

Posted By: Michelle T, Monday, 1 January 2001

Taken from Betty Crocker's Best Bread Machine Cookbook. The measure on the left is for the 1.5 pound
loaf and the right is the 2 pound loaf. I typed this in a table and that didn't transfer to this quite right.

1 ½ pound recipie 2 pound recipie

1 ¼ cup Water 1 ½ cup
1 ½ cup Flour 2 cups
1 ½ cup Whole wheat flour 2 cups
2 T Sugar 2 T
2 T Dry milk 2 T
2 T Margarine or butter softened 2 T
1 ½ t Salt 2 t
1 ½ t Dried basil 2 t
1 t Dried thyme 1t
2 t Yeast 2 t
½ cup Dry roasted sunflower nuts 2/3 cup

Measure carefully, placing all ingredients except nuts in bread machine pan in the order recommended by
the manufacturer. Add nuts at the raisin/nut signal (mine beeps 8 times).

Select basic/white cycle. Use medium or light crust color. Remove baked bread from pan and cool on wire
rack.

mummy chicken--as requested....Chi-Ken-Ra

Posted By: sharont

This project takes 6 weeks to complete:

You will need: a whole chicken (the smaller the better),LOTS of table sale (12-15 boxes of morton salt), a
number of 2 gallon zip lock bags, cooking or baby oil, strips of white linen or gauze, sweet-smelling spices
(cinnamon, nutmeg, cloves, allspice and the like) glue

1. take the insides out of the cavity.

2. Wash the chicken (and your hands as well)
3. fill the chicken's body cavity with salt.
4. fill the bottom of a ziploc bag with salt, then put in the chicken and fill the bag with salt. You may want
to double-bag the chicken to help reduce any odor. Try to squeeze out as much air as you can before you
zip the bags closed.
5. wash your hands again.
6. put the bag away for 2 weeks (or until the salt becomes moist). At this point, remove the chicken and
change the salt inside the cavity and surrounding the chicken. You may wish to use a new bag as well,
the chicken may smell at this point so work fast (the librarian said it really isn't as bad as she though it
would be!)
7. wash your hands thoroughly when you are finished with the salt change.
8. keep checking the salt and change whenever very moist. The entire process of changing the salt to dry
out the chicken could take up to 6 weeks or longer to dry thoroughly. When it is dry, it should not smell.
9. Once the chicken in dry, remove it from the bag and carefully wash off the salt. Pat it dry. Then coat the
inside with your favorite cooking oil or even baby oil.
10. then sprinkle it with sweet smelling spices such as cinnamon, allspice, nutmeg or whatever.
11. Cut up strips of white linen (or cloth-gauze is perfectly fine and already in strips), dip them in glue (the
Egyptians used resin which is a sticky tree sap)and wrap them around the mummy.
12 let your mummy chicken dry
13. Finally, if you want, you can paint the mummy in the Egyptian fashion. Use hieroglyphics or Egyptian
designs. You can even make a mummy case for your chicken mummy's final resting place.

Black bean and Rice Burgers

Posted By: Sheril

1 can (15 to 16 oz) black beans, rinsed and drained

1 cup cooked rice
1 small onion, finely chopped (1/4 cup)
2 T salsa
1/4 C sour cream
1/4 C salsa
4 hamburger buns, split
lettuce leaves

Mash beans. Mix beans, rice, onion and 2 T salsa.

Spray 10-inch skillet with cooking spray, heat over medium-heat. Spoon bean mixture by 1/2 cupfuls into
skillet, flatten to 1/2 inch. Cook 4 to 5 minutes on each side or until light brown. Remove patties from
skillet. Cover and keep warm while cooking remaining patties.

Mix sour cream and 1/4 cup salsa, spread on buns. Top with bean burger and lettuce.

Oven fries
Posted By: Sheril

2 1/2 pounds baking potatoes

1 t vegetable oil
1 T white sugar
1 t salt
1 pinch ground cayenne pepper (and they do mean PINCH!)

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with foil, and coat well with
vegetable cooking spray. Scrub potatoes well and cut into 1/2 inch thick strips.

In a large mixing bowl toss potatoes with oil, sugar, salt and red pepper. Spreak on baking sheet in one
layer.
Bake for 30 minutes. Serve immediately.

Exploding caramel sauce

Posted By: Sheril

Please be prepared to release me from all damages on this one!

Take a can of sweetened condensed milk. Place it unopened in a pan and fill the pan with water so that
the water is an inch or two above the top of the can. Bring the water to a high simmer and cook for three
hours or so, replenishing the water from time to time. The sweetened milk turns into delicious caramel
sauce.

IF THE WATER BOILS AWAY AND EXPOSES THE TOP OF THE CAN, THE CAN MAY BLOW UP.

Eagle brand also sells sweetened condensed chocolate milk which makes great chocolate sauce.

Enjoy!

It really does explode!!! More...

Posted By: Dori

My husband made this once when I was away at a homeschool mom's support group meeting. He forgot
it was cooking until he heard a massive explosion in the kitchen. The can, pot and lid had flown clear
across the room just missing the window but leaving nice dents in the cabinets and the microwave. The
carmel flew into tiny spatters EVERYWHERE!!! I came home at 10 pm to find him working away at a very
big mess. I couldn't help but to laugh hysterically at what I saw. (If I didn't laugh, I might have cried!) We
all rolled up our sleeves and scrubbed cabinets, floor and ceiling until 1 o'clock in the morning!Then more
the next day.It's been 7 years and I still occasionally find carmel spatters in the strangest places!

Funny, this recipe used to be a favorite his and I don't recall him ever making it since!

Here's an easy, cheap and yummy meal for you...Hamburger Gravy.......

Posted By: Donna/NM

Learned this from my sister in law. She called it

HAMBURGER GRAVY:

Fry some hamburger meat. 1 pound or less. Drain.

Add 1 or 2 cans of cream of mushroom soup, (depending on how many you want to feed). Add
recommended amount of water to prepare soup.

And wa-la, there's your hamburger gravy.

Serve over mashed potatoes, and a side of green beans. It sounds funny but it is absolutely
delicious!!!!!!!!!

Let me know if you try it.

Baked chicken supreme

Posted By: Sheril

This is yummy.

4 to 6 chicken breast, remove skin

2 cups sour cream
1/4 cup lemon juice
4 tsp worcestershire sauce
2 1/2 tsp celery salt
2 tsp paprika
bread crumbs (enough to coat all of the chicken)
1/2 cup butter

In a marinating bowl, combine sour cream, lemon juice, worcestershire sauce, celery salt, paprika

Add chicken and marinate for 2 hours

Preheat oven at 350 degrees. Roll chicken in bread crumbs

Melt the butter and drizzle over chicken

Bake uncovered for 1 hour or until desired done.

How much brown sugar or honey do I measure to replace 1/3 cup of

white sugar? Can I replace 1/3 cup of butter or shortening with 1/3 cup
of olive oil?........
Posted By: Tamiko

and how many egg whites do you use to replace 2 regular eggs? I am going to attempt to make whole
wheat dinner rolls and the recipe doesn't say how much to use if you use a substitute.

The sugar question...

Posted By: Sheril

 
Well my Betty Crocker cookbook says that 1 cup honey can be switched with 1 1/4 cup sugar plus 1/4 cup
liquid. I think that BS and WS can be switched but it will give it a different taste so you should experiment
with it. I saw a recipe that said you could replace 2/3 cup of oil with 1 cup of butter so I guess the reverse
would be true.
Don't forget that you can use applesauce a lot of times to replace butter.

The sugar question...

Posted By: Angeladawn

I have used oil in place of shortening in some recipes. It depends on what you are using it for. Baking
bisquits and such would require shortening or butter or margarine because you need a solid substance. If
your recipe calls for melted shortening, oil should suffice (but butter/margarine would be your safest bet).

Substitutions as I know them...

Posted By: Dawn

white sugar for brown is equal. Egg whites for whole eggs I think is the same, so you'd use 2. If it doesn't
seem like it has enough liquid then I'd add another. On the shortening issue I have no clue! I'd say you
can't use oil in place of shortening b/c of the liquid consistency.

2 egg whites = 1 whole egg...

Posted By: Mary Leggewie

I've been dumping yolks for years. If you're buying the extra large eggs, that might be a little too much,
but I do it anyway.

I make scrambled eggs with about 9 eggs, but only 3 yolks, just for color. I should work back to 1 yolk
again like I used to!

The only time you can't subsitute is when you are making custard. ALL other recipes can be substituted.

Quick, help!! pork ribs recipes???

Posted By: Angeladawn

I have about 5 pork ribs left over from a meal I made and I need to make it into something my whole
family can eat. There aren't enough there to broil for dinner, but I would like to use them tonight if
possible. Any casserole or hot dish ideas out there???

Dump 'em in a crockpot with jar bbq sauce...then

 Posted By: Mary Leggewie

touch them up for 10 minutes in the oven with some fresh BBQ sauce brushed over the top.

They fall off the bone, so if you don't like that, then you're on your own!

I start this after lunch and it's ready by dinner, but my crockpot runs pretty hot.

Pizza dough! Bread machine or manual

Posted By: Mary Leggewie

These recipes can be kneaded by hand or by machine. If your machine is a small bread machine, you
might want to let it rise in the oven instead.

*****Large recipe********* (one huge 12 X 17 pan) (This feeds 2 adults and 3 medium kids at our house)

1 1/2 tsp yeast (buy in bulk)

3 cups flour (buy in bulk)
1 1/2 tsp oregano (buy in bulk)
1 tsp salt
1 TBSP olive oil
1 cup water

*****Medium Recipe******

1 tsp yeast
2 Cups flour
1 tsp oregano
1/2 tsp salt
2 tsp olive oil
2/3 cup water

Microwave water 1 minute (depends on how strong your microwave is..might be less for you). Dump all in
bowl (yeast on bottom for hand making it so that hot water isn't dumped right on it). Stir with a fork until
mixed, then dump on counter to knead. Knead about 5-8 minutes. You might need to add a bit of flour.
Don't be afraid to experiment-this is a very forgiving recipe!

Oil, cover with damp towel and put in a warm place. I used to just put it in my oven because it had a pilot
light, but now that I have an electric oven, I turn it on for ONE minute to warm it, and then turn the heat off
and leave the light on. (BE sure to set a timer so you don't burn your towel and bake your dough!).

Now, I have let this rise for 1 hour, and I have let it rise for 15 minutes. Both work, but the closer to 1 hour,
the fluffier it is. But I don't always have time. I suspect you could even eliminate the rising time if you were
desperate!

Roll it out with a rolling pin (it's very elastic, and takes some time to hold it's shape without shrinking back.
Put it on a greased pan (I use non-stick spray usually).
Top with jar spaghetti sauce. DON'T use a lot, or your kids will go crazy because the topping will slide off
the pizza when they bite in. I save a jar in the fridge and can get about 5 large pizzas out of one regular
sized jar!

I buy mozarella cheese in bulk at Costco, and go for the extravagance of already shredded. Then I buy
pepperoni in bulk too and keep it in the freezer. I top with onions, bell peppers, olives, and even put a few
anchovies on one corner for dear husband who likes anything WEIRD. I like crushed and drained
pineapple too!

Bake at 425 for about 15 minutes. If your oven cooks unevenly, you might turn the pan 3/4 of the way
through. If you use a lot of topppings, it might take a few minutes longer. If you're not using a baker
quality pan that's heavy, you might cook it slightly less.

Immediately after it comes out, I slide it off (it will slide if you didn't make a mess with the sauce!) onto a
breadboard, and put it straight on the table like this!

This is a "fast food" dinner for me, because the actual work time is about 5 minutes to make the dough,
and another 5 minutes later on to top and put in oven. The kids BEG for this, and my kids are the envy of
their friends! I have done this for parties too...make 3 pizzas and either make a variety of types of pizza,
or let them top their own!

Made this tonight, Mary....l

Posted By: Patrice

it looked wonderful on the pizza stone when it was stretched out and topped! Each of my 4 children ate 1
slice, so there's still half left.
They are young (ages 8 to 2) so 1 slice is a lot!
Dh will probably have some before he leaves for work tonight - he's sleeping right now. Thanks for
sharing this, I will definitely try this again.

Thanks for the update on Pat. The fact that she can be upbeat during what must be a very difficult time is
an example to all of us! (and such a gift from God, to have joy in the midst of trials!)

I made this for dinner tonight..>

Posted By: Cathe

I used 2 C. white flour and 1 C. whole wheat.

Our sauce is dried basil and plain tomato sauce.

We got half a pig last summer, so we add sausage, onion, and chard. And mozzarella cheese, of course.

I've experimented with that combo of wh wheat and white flour...

Posted By: Mary Leggewie

That's about the most my family likes. Too much whole wheat and it feels tough. Might be able to make it
fluffier by letting it rise some after you roll it out, maybe.
 I've been away for a while. Now I'm back and I have a delicious
"cheese"cake recipe to share...
Posted By: Dori

I haven't been around since last winter. This message board looks wonderful!

This "Cheese"cake is a favorite with all of my family. And it's so easy, I can make it all in just a few
minutes. But it needs to refrigerate before you cut it.

Cheesecake

Crust: 2 cups Grape-nuts cereal or oil free granola

1/3 cup apple juice concentrate

Filling: 32 oz. firm lowfat tofu

3/4 cups honey
1 tsp vanilla
1/4 cinnamon

Process the cereal in a blender briefly to crush. Place in a bowl and add the apple concentrate and mix
well. Press into a 9 inch pie pan and set aside. Combine tofu, honey and mix well with mixer or blender.
Add the vanilla and cinnamon and beat until fluffy. Spoon into the crust. Keep it in the fridge while you are
preparing and cooling the fruit topping.

Blueberry Topping:

3-4 cups fresh or frozen blueberries

1/2 cup light brown sugar (I use Sucanat)
juice of 1/2 fresh lemon
1 teaspoon cinnamon
2 tablespoons arrowroot powder (or cornstarch)
2 tablespoons cold water

1. Heat the blueberries in a saucepan over medium heat until they begin to boil. Boil gently for 10
minutes.

2. Add the sugar, lemon juice, and cinnamon, and cook for another 2 minutes.

3. Mix the arrowroot well with the water, and pour mixture into the simmering blueberries while stirring.
Cook, stirring, until mixture becomes clear and thick. Continue to cook for 1 minute. Remove from heat
and cool.

4. Spoon cooled mixture onto the cheesecake and refrigerate for at least 2 hours before serving. Even
better if you can refrigerate it overnight or longer before serving.

Super simple Chili Recipe!!!

 Posted By: Dawn

I brown about 1# of ground beed and drain it.

Then in the crockpot I put 1 can of tomato juice (like that you'd buy to drink), 2 cans of Brook's chili hot
beans, 2 cans of mushrooms (drained), the meat and salt, pepper and chili powder to taste. Then let it
cook all day tasting it for the right amount of chili powder. I have been buying the packets of chili
seasoning lately and they have worked very well. I double this for my big crockpot, not the juice just the
beans and meat. If I need more juice it isn't a full can, maybe half.

HELP!!!! I need 'no tomato' recipes!

Posted By: Angeladawn

We are discovering that tomato based meals have a large impact on how my dh feels in the morning. So,
we will need to eliminate at least that for now. I would have to say that at least half of the meals I make on
a regular basis contain tomatoes. So, that limits what I have left on my menu. Please, please pass on
your yummy no-tomato recipes. The easier the better. Oh, and I'm definitely open to crockpot ideas! I got
a big crockpot for Christmas and I LOVE it!

No Peek Chicken Pot (for the crock)

Posted By: Dawn

1 can cream of chicken soup

1 pkg. dry onion soup mix
2 c. water
2 c. instant rice (uncooked)
16 oz of skinned, boned, uncooked chicken breast, cut into 36 pieces
1 4oz. can sliced mushrooms
1/8 tsp. black pepper

Spary slow cooker with butter flavored cooking spray (I used regular). In crock, combine chicken soup,
onion soup, water, and rice. Stir in chicken, mushrooms and pepper. Cover and cook on LOW for 6 to 8
hours. Gently stir just before serving.

Chicken Tetrazzini
Posted By: Dawn

1/4 c. butter
1/4 c. flour
1/4 tsp. garlic salt
1/4 tsp. white pepper (I use black)
2 c. milk
2 c. half 'n half
2 chicken boullion cubes
2/3 c. shredded parmesian cheese
1 7oz. pkg. angelhair pasta, cooked and drained
2 c. cooked chicken, cubed
1 can mushrooms (optional)

Melt butter and blend flour, garlic salt, pepper in a saucepan over low heat. Add milk, half 'n half and
boullion. Cook stirring constantly until smooth. Add 1/3 c. parm. cheese, pasta and chicken. Spread in a
greased 9x13 pan. Sprinkle with remaining parm. cheese. Bake at 375º for 25 minutes.

Ranch Chicken pizza...

Posted By: Mary Leggewie

Funny that Ranch dressing is posted above this!

I had a pizza my sister bought at Costco that was a "Ranch Chicken Pizza." It was GREAT. I think it was
just ranch dressing used instead of pizza sauce, then topped with chicken and cheese. Oh, was it good!

My two favorite soup recipes (and they are easy, low-fat, cheap, and
have NO tomatoes, Angeladawn! - - - you can do these in a crockpot,
too.)
Posted By: laurajean, January 31, 2001

SPLIT PEA SOUP

1 1lb bag of green split peas, rinsed and drained

1 med to lg onion, chopped
7 cups of water
1 tsp garlic powder or some minced garlic
salt and pepper to taste

**some optional "throw-ins" are diced carrots, chopped celery, or any other left over veggies in your
firdge! I also like to season this with ham-flavored bullion - about 2 packets.

Add all ingredients in a lg pot and bring to a boil. Simmer for at least 30 minutes. I actually like this soup
better the NEXT day. My family likes this served with a loaf of warm, homemade bread.

POTATO SOUP

(This is NOT an exact recipe)

Some diced potatoes - enough to fill up at least 1/2 of a lg soup pot(peeled or unpeeled. The amount
depends on the size of your family.)
1 med to lg onion, chopped (depends on your family's taste)
salt and pepper
milk
1 to 1/12 tsp dill weed
1 TBsp dried parsley

(or you can add some of the Ranch dressing mix that I posted below!)
Put potatoes and potatoes in the pot. Fill with water til the taters and onions are barely covered. Bring to a
boil. I simmer until the potatoes are barely done - i like them firm, rather than mushy. Add milk (or soy
milk) to fill the pot. Simmer slowly, stirring occasionally to keep from scorching.

Add cornstarch and water OR instant mashed potato flakes until desired consistency is reached. Add
spices and seasonings.

optional garnishes include: chopped hard boiled eggs, chopped green peppers, bacon bits, shredded
cheese. chopped green onions.

We also like this with homemade bread. These are especially nice for Sunday lunches.

Homemade Ranch Dressing mix

Posted By: laurajean

This is easy, inexpensive, and makes a lot!

1 stem saltine crackers, crushed to a fine powder in a blender or food processor

2 C. dried parsley
1 C. dried minced onion
1 C. garlic salt
1 C. onion salt
1/2 C. garlic powder
1/2 C. onion powder
5 TBS dill weed

Mix all ingredients. I keep it in a ziploc bag in the freezer, except for a spice bottle that I keep handy on
my shelf.

The basic dressing recipe is:

1 cup mayonnaise
1 cup buttermilk
1TBS mix

I have some variations (sometimes I substitute part of the mayo and milk with sour cream)

crumble up 2 to 4 oz of bleu cheese for a yummy bleu cheese dressing

parmesan-pepper: add 1/4 cup grated parmesan cheese and 1/4 to 1/2 tsp coarsley ground pepper

mexi-ranch: add one small can of diced green chiles and 1 to 2 tsp of chili powder.

My son likes the mix added to an oil and vinegar dressing.

This is also good to sprinkle over chicken or fish before baking, or add a little bit to soups, stews and
vegetables.
*hint* I buy my spices (except for the dill weed) at Wal Mart or the Dollar Store for 2 little jars (the onion
salt is in a 1 3/4 oz jar) for $1.00. One jar is about 1/2 cup, so I buy 4 jars of parsley, 2 each of minced
onion,garlic salt, and onion salt, 1 each of garlic and onion powders) For around $7.00 I have a HUGE
supply of dressing.

I save the little jars that the spices come in and refill them with the dressing mix. These are real handy,
and also make nice gifts.

Variations and favorite spice source

Posted By: Liz, January 31, 2001

I get my spices from www.penzeys.com They have the best quality bar none, much more flavor than store
herbs. Their dressing mixes I use on everything (I'm lazy these days). They look expensive until you
realize how much you get and how far it goes.

I mix the dressing mixes with non-fat yogurt. Sometimes I add some oil or mayonaise for flavor. I sprinkle
dressing mixes on fish and meat for grilling or broiling. They go well on stir-fried veggies.

For the record, the catalog has so much information you may want to get it just as a school resource.
They have pictures and descriptions of things like harvesting nutmeg.

Ground Beef/Turkey recipes

Taco Burgers...
Posted By: Cat on Monday, 16 April 2001

When you are out of taco shells, I take hamburger buns, lightly toast them, put an icecream scoop full of
taco meat on them, top with cheese and put them under the broiler until the cheese is melted and slightly
brown.

We leave them open faced and the kids top them with tomato slices and taco sauce--then eat it with a
fork.

MMMmmmm, MMMmmmm Good!

here are some ideas plus a good site

Posted By: Sheril by Tuesday, 17 April 2001

We don't eat alot of meat; maybe once or twice a week but these are some dishes that my family likes.

Meatballs - always a favorite in my house. I freeze a bunch so that I can pull them out for things like
spagetti or mock sweet/sour meatballs
salisbury steak - mix condensed soup, bread crumbs and egg with hamburger

"poor mans" stroganoff - I use hamburger, sauted green peppers/mushrooms, can of condensed
mushroom soup then add sour cream at end.

sloppy joes - you can find homemade mixes on the web or buy a package. I usually make double and
stick some in the freezer.

http://www.geocities.com/Heartland/Village/3718/hamburger.html

Ground turkey is even cheaper!

Posted By: Cathe on Wednesday, 18 April 2001

Louis Rich and Jenny-o both have it in tubes in the frozen meat dept. It goes on sale frequently. It's much
lower in fat than ground beef.

I use it to make quiche, but by the time you add all the cheese, veggies, and eggs, it's not all that cheap
anymore. It's also good with fried rice. Or just make soup with it.

As for hamburger, I was in a rush the other day and just browned some, made a cornstarch and milk
gravy, added seasoning, frozen veggies and egg noodles, threw in some sour cream at the last minute
and called it stroganoff. The kids were impressed because it looked like hamburger helper, which they
think must be really cool because we never buy it.

Ground turkey
Posted By: becky on Friday, 20 April 2001

I use ground turkey for everything that one would use hamburger for except meatloaf. I have a great
recipe for turkey burgers.

Mix together 1 pound ground turkey, 1 egg, 1/4 cup catsup or barbecue sauce, 1/3 cup oatmeal, chopped
onion if desired and 1/8 tsp. pepper. To make it easier, I pat it into a square pan, bake it (350 degrees for
about 20 minutes or until done) and cut it into 9 patties. I put out all the fixings that I would use on
hamburgers (sliced onions, tomatoes, mustard, buns, etc.,). This is a favorite.

Fake Hamgurger Helper

Posted By: Liz on Tuesday, 5 June 2001

I thought I was the only one who made fake Hamgurger Helper. I just read the ingredients on the side and
copied it. I usually make a tomato version. It is cheap and the family loves it. I brown burger, then add
onions and herbs and some flour, then water, tomatoes (veggies) and noodles. I add some boullion
seasoning too. Presto, one dish and cheap.

Bread Machine Hamburger Buns

 Posted By: Pam McL on Friday, 27 April 2001

I just use my favorite 1 pound bread recipe. Set the machine on the "Dough" cycle and take it out, form it
into 8 "buns," place them on a greased cookie sheet and let rise for 30 minutes, then bake at 400 degrees
for 15 minutes.

OR...you could try this Onion Roll recipe and tell me how it turned out! :^) Matter of fact, to go Robin Hood
and check out all the bread machine recipes: http://www.robinhood.ca /

Re: Fast Food three times a week??? Oh no... it's baseball season!
Posted By: Linda Vawser on Friday, 27 April 2001

Maybe Crockpot meals? I'm thinking Beef Stew; (potatoes, beef, carrots, ect.) bread and butter, a pre-
made green salad, all portable? A Crockpot will keep for several hours before cooling down.

Potato Salad, ham slices, green salad-kind of a church supper type of meal. Everything that will keep in a
cooler or Crockpot.

Desserts are easy!! :o)

Leftovers, if any, can go home to the freezer for another time. Spaghetti? Mac and Cheese?
I know this is a difficult situation given your time constraints and traveling,
God Bless.

Posted By: Dawn on Wednesday, 2 May 2001

We are just heading into ball season as well and I'm already feeling the crunch! And I'm usually not gone
until 9pm! LOL

What we do for gymnastics night and Awana nights is use the crock pot if I can. For gymnastics night we
eat when we get home, after 6pm. For Awana nights we eat before we leave, 4:30-5pm. But it's going to
be hard for us this year as well.

Can you pack picnic lunches like fried chicken and potato salad? Or switch a big meal to lunch time and
bring left-overs for your husband? I like using the crockpot, especially when it's hot out. Hotdogs even
cook well in the crock!! If you get one of those adapters (like $50 though) you can plug it into your lighter
in your car. Our van has about 6 of those outlets!! I'm thinking this might be worth the investment b/c it
would save me lots of hassle!

Coolers and ice...I can see it now!

 Lower East Side Lox
Posted By: julie on Wednesday, 25 April 2001

1 c Cream Cheese; Softened

1/2 c Sour Cream
1/2 c Lox Or Smoked Salmon; Cubed
1/4 c Fresh Chives; Chopped, OR 4 ts Dried Chives; Crushed
1/8 ts White Pepper
1 ts Whipping Cream
2 tb Onion; White, Chopped

Beat the cream cheese to a smooth consistency and blend in the sour cream.
Mix in the lox thoroughly. Stir in all of the other ingredients. Cover
and chill. Makes about 2 1/2 cups of dip.

Maybe leave the lox out of the spread, don't slice them up and wrap them around it????

Broccoli salad
Posted on Thursday, 26 April 2001

broccoli, red onion, raisins, walnuts, in a dressing of equal parts mayo, cider vinegar and sugar.

Once a Month Cooking (OAMC) Ideas

Posted By: Dawn on Wednesday, 2 May 2001

I love several of the ones in Frozen Assets and have adapted many for our own use. Or what we were
using! It's really hard for me to OAMC with Christian's allergies.

Anyway, one thing I did on my own was Chicken Enchiladas.

I cooked my chicken as usual, in bulk! LOL And then shredded the amount I needed (usually 3 cups or
whatever) for the enchiladas. I mixed that with 1 can of enchilada sauce. In each tortilla I put some of the
chicken, some shredded cheddar cheese and wrap it up. I flash freeze the enchiladas on a cookie sheet,
then pop them into a gallon size freezer bag. To that I attach a small bag of shredded cheese. I have
another can of enchilada sauce in the cupboard.

Then when it's time to have them, I pull the bag out of the freezer and place the enchiladas in a 9x13 pan,
pour the other can of sauce over the top and top with cheese! Bake!!

Chicken enchiladas or even the marinade for chicken or beef fajhitas with the meat in it frozen are both
great! I just use regular flour tortillas. Easy!!

You can do stuffed potatoes. Bake, take out your filling, mix with sour cream, butter and cheese, refill and
flash freeze, then put in bags.
I did sloppy joe meat, taco meat (use with tacos or on top of baked potatoes), just plain hamburger with
onion and garlic added to use with spaghetti later (or you can add your sauce or make your own and
freeze it altogether). I would brown like 10# of hamburger with onions and garlic then separate it, to 2# I'd
add two cans of tomato soup, 2 TBS brown sugar, 2 TBS mustard, put in bag, you're all set for sloppy
joes (double if necessary). To another 2# add taco seasoning and a can of rotel, freeze, there's tacos.
Etc.

More OAMC
Posted By: Cathe on Monday, 21 May 2001

I made chicken enchiladas and a chicken and rice casserole today. The enchiladas will probably get
eaten for lunches, but I got three packages of casseroles in the freezer.

This casserole was made on the stovetop, but if I baked it in a 9x13 pan, how would I get it into a ziploc
bag?

I need some more ideas. It's pretty easy for me to cook while the boys do school, and it keeps me off the
computer. I've got some hamburger and some frozen ground turkey, some chicken breasts, cheddar
cheese, mozzarella cheese...

I'm making bean soup tomorrow, but that never lasts long enough to freeze, no matter how much I make.
My guys LOVE bean soup!!

OAMC web sites

Posted By: Sheril on Tuesday, 22 May 2001

When I make a casserole to freeze, I wait until it cools off and then "dump" or "spoon" it into the freezer
bag. Some casseroles I don't cook ahead of time.

http://www.geocities.com/Heartland/Village/3718/hamburger.html

http://www.organizedhome.com/kitchen/freezerstart.html

http://www.aphids.com/susan/sept98recipes/T_freezer.html

http://www.realfood4realpeople.com/oamc.html

Crockpot recipes
Posted By: Laura in on Thursday, 21 June 2001, at 11:06 p.m.

Crockpot Italian Beef Au-Jus

3 to 5 lbs. boneless beef roast
1 pkg. (10 oz.) Au Jus mix (hope this is okay)
1 pkg. (.7 oz.) Italian salad dressing mix
1 can (10 1/2 oz.) beef broth
1/2 soup can water

Place beef roast in slow cooker; combine sauce ingredients and pour over beef. Cover; cook on low for 8
hours. Meat may be sliced an served with hard rolls or shredded with a fork and served over noodles or
rice, with broth thickened with flour.

Crockpot Pork and Sauerkraut (got this from a co-worker who was a bona-fide second
generation Czech, and you can't get much simpler than this.)

Pork Roast (3 to 4 lbs.)

28 oz. can or jar sauerkraut
1 pkg. dry brown gravy mix

Trim excess fat from roast. Place in bottom of crockpot. Drain sauerkraut juice and discard. Place
sauerkraut on top of roast. Mix gravy and 3/4 cup warm water in a tightly sealed container, and pour gravy
over roast. Cook on low about 8-10 hours. I serve this with mashed potatoes, but I don't see why you
couldn't serve it over noodles as well.

Crockpot Fruited Pork Chops

4 pork chops
1/2 tsp. salt
dash of pepper
1 Tbs. prepared mustard
2 Tbs. cider vinegar
1/8 tsp. dried dill weed
1 (17 oz.) can fruit cocktail
2 Tbs. cornstarch
2 Tbs. cold water

Sprinkle chops with salt and pepper. Place in crockpot. Combine mustard, vinegar and dill. Drain fruit
cocktail; add 1/2 cup syrup from fruit to mustard mixture. Pour over chops in pot. Cover pot and cook on
low for 4 to 6 hours or until meat is tender. Remove chops and turn control to high. Dissolve cornstarch in
water; stir into pot. Add drained fruit cocktail, cover and cook on high for 10 to 15 minutes. Spoon fruit
sauce over chops.

Corned Beef in the Crockpot

3 to 4 lb. corned beef brisket
1/2 c. chopped onion
2 garlic cloves, minced
2 bay leaves
1 head cabbage, cut into wedges

Place corned beef in crockpot, and barely cover with water. Add onion, garlic and bay leaves. Cover and
cook on low for 10 to 12 hours.

**********************************
Tuna with Peas and Rice (this is a favorite of my husband's, and it is all cooked on the
stovetop)

6 Tbsp. margarine
1 c. rice
2 1/2 c. chicken broth
1 (10 oz.) pkg. frozen peas
8 medium-sized fresh mushrooms
1 (7 oz.) can albacore tuna

In a large, deep frying pan, over medium heat, melt 3 tablespoons of the butter and cook the rice for 1
minute. Pour in half of the broth, bring to a boil, lower the heat, cover and simmer for 10 minutes. Stir in
the peas and the remaining broth. Bring to a boil, lower the heat, cover and simmer for 10 more minutes,
or until the peas and rice are tender and the broth has been absorbed.

In another small frying pan, over medium-high heat, melt the remaining margarine and cook the
mushrooms for 3 minutes or until any liquid has cooked off and they are slightly brown. Combine the
mushrooms and their margarine in with the rice. Taste and season with pepper. Blend in the tuna and
heat through, fluffing the rice mixture with a fork.

Sheril's Linquine dinner

Posted By: Sheril on Thursday, 17 May 2001

garlic and herb flavored linguine tossed with olive oil, fresh tomatoes, mushrooms and leftover chicken.
This is an old standard that can include any veggie and not include tomato. Some of us throw parmesan
on top too. Add fresh bread and we have a meal.

Chicken -n- Rice

Posted By: Donna/NM on Thursday, 17 May 2001

I just fry up a little onion, and chicken chunks in some oil. Throw in 2 cups of rice, a little more than 4 cups
of water, depending on how soupy you want it, and salt and pepper and that's it. Boil then, simmer 20
minutes.

It's one of my lazy day recipes.

Also fried hamburger meat with teeny tiny chopped potatoes, thrown in a taco shell with cheese.

Oat-fashioned Strawberry dessert

Posted By: on Wednesday, 30 May 2001
4 cups sliced fresh strawberries
1-1/4 cups whole wheat flour
1-1/4 cups quick-cooking oats
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup cold butter or margarine
2 tablespoons sugar
1/4 to 1/2 teaspoon ground cinnamon

Drain strawberries on paper towels; set aside. In a large bowl, combine flour, oats, brown sugar, baking
soda and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1-1/2 cups for topping. Pat
remaining crumb mixture into a greased 9-in. square baking pan. In a bowl, combine sugar and
cinnamon; stir in strawberries. Spoon over the prepared crust. Sprinkle with the reserved crumb mixture.
Bake at 350 degrees for 35-40 minutes or until golden brown.

Enchilada Sauce
Posted By: Liz on Monday, 4 June 2001

I make my own to save $$$ plus it is easy and tastes good. Forgive me for imprecision, I don't measure
and the proportions aren't very important.

In blender blend 1 whole onion, some cumin, mexican oregano, chicken bullion or salt, water, and
california chilis. The long read mild kind. 1 or two. If it isn't read enough for you add more. Add garlic if
you are in the mood. Now just use it raw and bake your enchiladas. If you need the sauce seperately
cook it on the stove for a while first.

I adapted the enchilada sauce recipes I found. They called for me to sautee the onions first. I don't have
the time for that kind of thing and this turned out just as good.

Enchiladas
Posted By: Liz on Tuesday, 5 June 2001

I use corn tortillas and usually layer it like a lasagna to save time rolling up enchiladas. I put sauce on teh
bottom of teh pan, a layer of tortillas (just cold, don't need to fry them either) and whatever I have on hand
next. Laftover meats, chopped onions, cheese, veggies, you name it. Next layers of tortilla and filling then
sauce on top and more cheese. Bake it until it is nice and hot. Serve it with rice, beans and yogurt (or
sour cream if you feel indulgent)

Alternately, is I am not trying to get rid of something, shredded boiled meat like stewed chicken or beef is
traditional, along with cheese and onions. You can fry or microwave teh tortillas to soften themf or filling.
The great thing is that proportions don't really matter. Just make sure you have enough sauce. Thin the
sauce if you need more. You can also use the concentrated Mole from the store and use the glasses for
drinking afterwards. Just mix Mole with stock or bullion and water, then use as for enchilada sauce.

I really like bulgar wheat in them too

Posted By: Amy in TN on Friday, 22 June 2001
I cook it like rice and mix it with some sauce and shredded chicken.

Bean Freezing tips

Posted By: Sandra on Friday, 29 June 2001

~~I buy dried Pinto beans in a 2 lb. bag and boil up about a half at
a time, with a bunch of mexican spices.
Then I use some of these for a meal on our "Mexican Night" with some taco meat, mexican rice, and
tortillas. A very inexpensive
filling meal!

~~I then freeze the rest in quart size ziploc bags with some of the juice in
it. I use these in casseroles, chili, or another meat/beans/rice meal.

~~ I also boil up dried kidney beans, black beans, & navy beans also and freeze
them for future casseroles, soups, or stews.

Blessings....Sandra in Wis.

Summertime Recipes

Tasty Veggie Spirelli Salad

Posted By: Lynn on Thursday, 17 May 2001

4 1/2 tsp. minced onion (I use the purple kind)

2 tbsp. vinegar
1 c. diet mayonnaise (I use the reduced fat kind)
1 3/4 tsp. salt (optional, I use only in cooking water)
1/4 tsp. papper (I don't use at all)
2 tsp. paprika
8 oz. veggie spirelli, cooked and drained
3 medium tomatoes, cut in wedges (for garnish)
1/2 c. chopped green pepper
2 tbsp. pitted black olives, sliced
3 hard-cooked eggs, sliced (for garnish)
2 tbsp. snipped parsley

Combine the onion and vinegar and let it stand for a few minutes. Then add the mayonnaise, salt, peper,
and paprika and mix well. Mix the veggie spirelli, tomatoes, green papper, and olives in a large salad
bowl; and pour the mayonnaise mixture over all. Toss lightly. Chill the salad for several hours before
serving. When serving, garnish with the egg slices and parsley. Makes 6 servings.

I've also added cooked shrimp or cubed ham to this.

You can double, triple this recipe just be careful not to put too much paprika, it will make it too pink
looking.

I always make this recipe times four....2 lbs. of pasta, etc.

The following were Posted By: Laura in TX on Thursday, 21 June 2001

Summertime Iced Tea (warning - this is sweet iced tea, southern-style)

2 large teabags
6 fresh mint leaves
4 c. boiling water
1 c. sugar
6-oz. can frozen lemonade concentrate
5 c. water

Steep teabags and mint leaves for 5 minutes in boiling water. Discard teabags and mint. Add frozen
lemonade, sugar and remaining water, mixing well. Serve over ice. I have also made this using raspberry-
flavored teabags.

Spicy Peach Muffins (we have a peach tree so I am always looking for good peach recipes)
4 1/2 c. flour
1 tsp. salt
4 1/2 tsp. baking powder
3/4 c. sugar
3/4 c. brown sugar, firmly packed
1/2 tsp. nutmeg
1 tsp. cinnamon
2 eggs
3/4 c. vegetable oil
1 1/4 c. milk
2 peaches, peeled and diced

Combine flour, salt and baking powder, sugar, brown sugar, and spices. Slowly add the eggs, oil, and
milk. Stir in the diced peaches. Fill greased muffin pans 7/8 full. Bake in a 400 F. oven for 25 to 30
minutes.

Garden Vegetable Jumble

2 Tbsp. oil
4 c. zucchini, chopped
1 c. onion, chopped
1 c. carrots, chopped
1 green pepper, sliced into strips
2 tsp. fresh basil, diced
1 tomato, chopped
salt and pepper to taste
1/2 c. Cheddar cheese, shredded
Place oil in a skillet, turning to coat bottom. Add zucchini, onions, carrots, green pepper and cook over
medium heat until crisp tender. Add basil and tomato, stirring to mix. Salt and pepper, add cheese on top.
Cover skillet and allow cheese to melt.

Refreshing Citrus Blush (unbelievable flavor)

4 ruby red grapefruit
3 tangerines
1 mango, peeled and chopped
1 T. honey

Using a juicer, squeeze grapefruit and tangerine halves until fruit yields 4 cups of juice; set aside. Place
mango chunks and honey in a food processor and pulse until smooth. Add to juices, blend well. Serve
chilled.

Summer Salad, Pasta with fresh tomatoes and basil

Posted By: Amy in TN on Friday, 22 June 2001

This is one of dh's favorites

2 boxes shell noodles

3 cans olives, sliced
4 tomatoes cut into medium chunks
1 1/2 cup mayo(more or less)
4 cans tuna
4 or 5 TBSP celery seed
salt to taste

cook noodles, cool, mix all ingredients. You can eat it right away but it's best chilled a few hours, or
overnight.

Pasta with Fresh Tomatoes and Basil

3 ripe tomatoes seeded and chopped
2 garlic cloves minced
2 Tbsp chopped fresh parsley
2 Tbspchopped fresh basil
2 Tbsp Lemon juice
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/4 c olive oil
8 ou. angel hair pasta cooked
1/4 c shredded parmesan cheese(i use dry usually)

Saute first 8 ingredients in hot oil over low heat stirring constantly, until heated. Spoon over pasta,
sprinkle with cheese. 4 servings.

Strawberry Lemonade
Posted By: Carolyn on Friday, 22 June 2001
This is great on those HOT days! Best right out of the blender (because it is still slushy) but you can
refrigerate.

One can of frozen lemonade

about 6 oz of frozen strawberries
about 3/4 cup of sugar
ice cold water

Put the strawberries, sugar and lemonade in the blender with about 1/2 lemonade can of cold water;
puree. Add cold water as needed to get a smooth mixture. Poor into a pitcher, add remaining water as
called for on lemonade can directions. (usually a total of 4 cans) YUM! Refreshing!

**Don't forget that you can put your crockpot outside

Posted by Sheril on Thursday, 17 May 2001

2 easy coffee cake recipes

Posted By: laurajean on Friday, 22 June 2001

Pecan Coffee Cake

1 pkg yellow cake mix
1pkg (3.4 oz) instant vanilla pudding mix
4 eggs
1 cup sour cream
1/3 cup veg. oil
2 tsp vanilla extract
2/3 cup chopped pecans (or walnuts)
1/3 cup sugar
2 tsp ground cinnamon
1/2 cup confectioners' sugar
2 Tbs orange juice

Combine 1st 6 ingredients. Beat on med. speed for 2 min. Pour into a greased 13x9x2 in. baking pan.
Combine pecans,sugar and cinnamon; sprinkle over batter. Cut with a knife to swirl. Bake at 350 for 30-
35 min. or until toothpick inserted near the center comes out clean. In a small bowl, combine
confectioners' sugar and orange juice until smooth; drizzle over warm coffe cake.

Cinnamon Bundt Cake

1 box yellow cake mix
1 box instant vanilla pudding
2 tsp vanilla flavoring
cinnamon sugar (I just mix some up!)
confectioners' sugar glaze (optional)
Mix your favorite yellow cake mix according to directions adding a box of instant vanilla pudding and 2
tsp. vanilla flavoring.

Pour 1/2 of the mixture into a greased and floured bundt pan. Sprinkle 1/2 of the cinnamon sugar (brown
sugar is realllllllly good!) in a circle around the pan. Swirl with a knife. Pour the remaining batter and swirl
in the rest of the cinnamon sugar. Bake according to pkg directions.
Drizzle with some confectioners sugar glaze if desired.

Caramel Chocolate Sauce

Posted By: Pam McL Wednesday, 27 June 2001

30 caramels
1 cup (6 oz.) semisweet chocolate chips
1 can (5 oz.) evaporated milk
½ cup butter (no substitutes)

In a 1-quart microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave,
uncovered, on high for 2 minutes; stir. Heat 1-2 minutes longer or until the caramels are almost melted;
stir until smooth. Serve warm if desired over ice cream. Sauce will thicken upon standing. Refrigerate
leftovers. Makes 2 cups.

A note about the caramels...DON'T use the cheap ones!--they won't melt properly. Use Kraft or Hershey
caramels. Trust me on this one.

I got this recipe from the July/August 2001 issue of Quick Cooking. It's by June Smith of Byron Center,
Michigan. I'm thinking of sending her a Thank-You card. :^) It's okay...the calories are removed when you
put it on the highest shelf in the 'fridge to cool. REMEMBER: calories are afraid of heights and leave when
the food is stored in high places. ;^Þ

Watermelon theme recipes

Posted By: Pam McL on Wednesday, 27 June 2001

Again...from the July/August 2001 issue of Quick Cooking:

Watermelon Gelatin Cups

1 pkg. (3 oz.) watermelon gelatin
1 cup boiling water
1 cup cold water
4 large limes
1/4 cup miniature chocolate chips
In a bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate for 1 hour or until slightly
thickened.
Meanwhile, slice limes in half lengthwise. With a small scissors or sharp knife, cut the membrane at each
end to loosen pulp away from shell (discard pulp or save for another use).
Fold chocolate chips into gelatin; spoon into lime shells. Refrigerate for 2 hours or until completely set.
Makes 8 servings.

Watermelon Cake
1 pkg (18 1/4 oz) white cake mix
1 pkg (3 oz.) watermelon gelatin
2 eggs
1 1/4 cups water
1/4 cup vegetable oil
2 1/2 cups prepared vanilla frosting (divided)
red and green gel food coloring
chocolate chips

In a mixing bowl, combine dry cake mix, gelatin, eggs, water and oil. Beat on low speed just until
moistened. Beat on high for 2 minutes or until well blended. Pour into two greased and floured 9-inch
round baking pans.
Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool
for 10 minutes; remove from pans to wire racks to cool completely.
Set aside 2 tablespoons frosting for decorating. Tint 1 1/4 cups frosting red. Tint remaining frosting green.
Place one cake layer on a serving plate; spread with 1/2 cup red frosting to within 1/4 inch of edges. Top
with second cake. Frost top with remaining red frosting to withing 3/4 inch of edges. Frost sides and top
edge with green frosting.
Place reserved white frosting in a heavy-duty resealable plastic bag; cut a 1/4 inch hole in one corner.
Pipe around top edge of cake where green and pink frosting meets. For seeds, insert chocolate chips
upside down into the cake top. Makes 12 servings.

I looked on their website for a picture of these, but there isn't one. :-(
They are so CUTE! Personally, I don't LIKE watermelon, so I'd substitute a different red-colored gelatin.

The worlds best and easiest Peanut butter cookies

Posted By: Kysa on Tuesday, 10 July 2001

This is a recipe for people with wheat or gluten allergies. But they are so good, I make them for my family
who have NO allergies. If making them for people with celiac/sprue, please check the ingredient list all
ingredients. I buy real peanut butter made with only peanuts, so I don't know what the other brands put in.
If it says "gluten" or "binder", don't use this for wheat allergies. Same goes for vanilla flavoring. I have real
vanilla that says "alcohol, vanilla beans", but I was told on the main board that vanilla flavoring can have
gluten in it.

So, here is the recipe:

1 cup Peanut Butter

1 cup Sugar--Cream together, then add
2-3 drops vanilla
add 1 egg and mix until soft dough forms.
Form into balls the size of walnuts and press down with a fork. Bake at 350 for 8-10 minutes until just
barely browned. Cool at least 2 minutes on the cookie sheet before removing as these are very tender
when hot. I prefer a baking stone, but metal cookie sheets will also work.

This is also a great recipe for a young child as there are so few ingredients!

Kysa

Atomic cake
Posted By: Pam McL on Wednesday, 11 July 2001

Posted by dizzybreez at recipegoldmine.com

This is a very popular bakery cake in the Chicago area.

My Mother has made this for years.

1 layer banana or yellow cake

1 layer chocolate cake
1 layer white cake
Fresh bananas, sliced
1 small box Jell-O Banana Pudding
Fresh strawberries, sliced
1 small box Jell-O Chocolate Pudding
1 small box Jell-O Vanilla Pudding
Whipped cream

Set the banana (or yellow) cake layer on a cake plate. Top with sliced bananas, then spread banana
pudding over the top to hold the bananas together.

Place the chocolate cake layer on top. Top with sliced strawberries, then spread chocolate pudding over
the top.

Place the white cake layer on top. Spread with vanilla pudding.

Frost top and sides of cake with a generous amount of whipped cream. Refrigerate.

Chocolate Whipped Cream Frosting

Posted By: Pam McL Wednesday, 11 July 2001

Chocolate Whipped Cream Frosting 62819

By twolilsweeties
16 oz. heavy cream
4 oz. bittersweet or semi-sweet chocolate

Chop chocolate and place in a heatproof bowl. Bring cream to a boil and poor over chocolate (you are
making ganache). Wait about 10-15 seconds, then stir until smooth. Cover with plastic wrap and place in
refrigerator until cool. Using an electric mixer, whip ganache till thickened.

Whip Cream Frosting

Posted By: Dawn on Wednesday, 11 July 2001

2 c Whipping cream
2 tb Powdered sugar
1 ts Vanilla extract

Recipe by: Southern Living

Preparation Time: 0:05
Combine all ingredients in a medium mixing bowl; beat until
firm peaks form. Yield: 4 cups.

Easy, delicious, stir fry

Posted By: Donna/NM on Tuesday, 24 July 2001

I got a free recipe card in the mail and followed it sort of:

I chopped and stir fried 2 chicken breasts, (after boiling them a little first, my option), with a package of
frozen stir fried vegies from the grocery store. I used the store brand, cost about $2.00.

While stir frying the above, I was boiling a pot of spaghetti.

Once they were both done, I served a plate of spaghetti, topped with the stir fry, topped off with some
shredded mozerella cheese.

All of us loved it. It was fast, easy, cheap, delicious, and really looked pretty on a plate.

The recipe card called for stir frying carrots & brocolli only, and called for angel hair pasta, and parmesian
cheese.

You can utilize all sorts of things. Hope the recipe will be a blessing to someone, it was to us!!

Microwave Recipes
 Posted By: Pam McL on Tuesday, 24 July 2001

From my favorite magazine: "Quick Cooking" by Reiman Publications. www.reimanpub.com

They have a page of Microwave recipes in every issue.
I haven't tried any of these recipes yet.

Cheesy Chicken
5 Tbls. butter or marg, melted, divided
1 cup crushed cheese-flavored snack crackers
1/4 teasp. pepper
4 boneless skinless chicken breast halves
1/2 cup sour cream

Place 1 Tbls. of butter in an 11" x 7" x 2" micro-safe dish; set aside. Combine cracker crumbs and pepper.
Dip chicken in remaining butter, then spread with sour cream. Roll in the crumb mixture. Place in
prepared dish. cover loosely and microwave on high for 6-7 minutes or until chicken juices run clear. Let
stand for 5-10 minutes before serving. Yeild: 4 servings.

************

Rice Pilaf
1/4 cup EACH chopped onion, celery and green pepper
1 TBLS butter or marg.
1/2 cup hot water
1 jar (4 1/2 ounces) sliced mushrooms, drained
1/3 cup uncooked instant rice
1 1/2 teasp. chicken bouillon granules

In a 1-pt. micro-safe dish, combine the onion, celery, green pepper and butter. Microwave, uncovered, on
high for 3-5 minutes or until vegetables are crisp-tnder. Stir in the remaining ingredients. Cook on high for
12-14 minutes or until rice is tender. Yield: 2 servings

*****************

Beef Tortilla Casserole

2 pounds ground beef
1 medium onion, chopped
1 bottle (8 ounces) taco sauce
6 corn tortillas (6 inches), halved and cut into 1-inch strips
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded mozzarella cheese

Crumble beef into a large micro-safe dish. Stir in onion. Microwave, uncovered, on high for 8-9 minutes or
until meat is no longer pink, stirring and draining every 2 minutes. STir in taco sauce and tortillas. In a
greased 2 1/2 inch micro-safe dish, layer half of the beef misture, sour cream and cheeses. Repeat
layers. Cover and cook at 70% power for 10-11 minutes or until heated through. Let stand for 2-4 minutes
before serving. Yield: 6-8 servings.
********************

Speedy Salisbury Steak

1 egg, beaten
½ cup soft bread crumbs
¼ cup chopped onion
2 teas. Worcestershire sauce
½ teas. Garlic powder
1 pound ground beef
GRAVY:
2 Tbls. flour
1 can (14 ½ ounces) beef broth
¼ cup ketchup
1 Tbls. Worcestershire sauce
¼ teas. dried basil
1 jar (4 ½ ounces) sliced mushrooms, drained
, Mashed potatoes

In a bowl, combine the first five ingredients. Crumble beef over mixture and mix well. Shape into four
patties; place in a shallow 2 qt. micro-safe dish. Cover and microwave at 70% power for 6 minutes.
Meanwhile, in a bowl, combine flour and broth until smooth. Stir in the ketchup, Worcestershire sauce,
basil and mushrooms.
Turn patties; drain. Pour gravy over patties. Cover and microwave at 70% power for 6-8 minutes. Gently
stir gravy; cover and let stand for 5 minutes. Serve over mashed potatoes. Yield: 4 servings.

*********************************

Zippy Broccoli
7 cups fresh or frozen broccoli florets
¼ cup water
2 Tbls. olive or veg. oil
1 Tbls. lemon juice
2 garlic cloves, minced
1 teas. salt
1 teas. hot pepper sauce

Place broccoli and water in a micro-safe bowl; cover and cook on high for 5-7 minutes or until crisp-
tender. Meanwhile, combine remaining ingredients. Drain broccoli. Drizzle with lemon juice mixture; toss
to coat. Yield: 8 servings.

*****************************

Cherry Crisp
1 can (21 ounces) cherry pie filling
1 teas. lemon juice
1 cup flour
¼ cup packed brown sugar
¾ teas. ground cinnamon
¼ teas. ground allspice
1/3 cup cold butter or marg.
½ cup chopped walnuts

Combine the pie filling and lemon juice in an ungreased 1 ½ qt. micro-safe dish; set aside. In a small
bowl, combine flour, brown sugar, cinnamon and allspice; cut in butter until mixture resembles coarse
crumbs. Add walnuts. Sprinkle over filling. Microwave, uncovered, on high for 5-6 minutes or until bubbly.
Serve warm with ice cream. Yield: 4 servings.

*************************

That's all I have time to type now. I don't have time to proofread...so if I made a mistake, don't be afraid to
ask me about something that looks odd! (Like "1 cup salt.") I'm wondering what it would taste like if you
substituted the butter-flavored round crackers for the cheese ones in the first recipe? IMO, the cheese
doesn't sound appetizing.

Dh do-able camp site beef stew

Posted By: Briva on Tuesday, 24 July 2001, at 4:00 p.m.

This is more of a procedure I put together for dh. I put the ingredients in two ziplock freezer bags. In one I
cut up about 1 1/2 lb of stew beef, seasoned with salt and pepper and coated with about 1/4 cup flour. In
the other bag I put in the veggies (a chopped onion, 2 chopped stalks of celery, 3 minced garlic cloves, 4
large, peeled and quartered potatoes, a pound of peeled and sliced carrots, a pinch of thyme, salt and
pepper and a bayleaf and a dollop of tomato paste.) All dh had to do was brown the meat in our camp
dutch oven, simmer for 30min then add the veggies until tender. We already tried this and it was nice after
a day of fishing, swimming, etc.

Freezer Cole Slaw

Posted By: Michelle T. on Friday, 27 July 2001

This can be made with either red or green cabbage.

Chop 1 med head cabbage fine, add 1 tsp salt. Let stand 1 hour to drain well.

Chop fine and add: 3 stalks celery, 2 carrots, 1/2 green pepper, 1 small onion.

Boil the following 1 min. 1/2 c water, 2 c sugar, 1 c white vinegar, 1 tsp celey seed. Cool down, aand mix
with veggies.

This makes 5 pints, put in containers (zip lock works well) and freeze.

Will keep one year frozen, and 2 weeks in the fridge.

If you just want to freeze cabbage you can.

Quarter your cabbage, cut into wedges and steam, then freeze. Is great for different casseroles.
 

Link for chicken recipes

Posted By: Sheril on Tuesday, 17 April 2001

Hope someone can find this useful and it isn't a repeat of what has been posted already.

http://www.alanofdale.com/chicken-recipe /

Salsa
Posted By: Dawn on Friday, 17 August 2001

3 medium or 6 plum tomatoes, diced (plum or roman are nice b/c they have less juice in them)
1 hot pepper, chopped small, removing seeds
3-6 green onions, chopped
2 small cans green chili's
2 small cans chopped black olives
1 clove garlic, minced
2 TBS. olive oil
2 TBS. red wine vinegar
garlic salt and cilantro (optional) to taste

Quick, Easy, And Cheap Lunch

Posted By: Rita (AL Teacher) on Wednesday, 8 August 2001

I started serving this to my daycare kids a few years back and it quickly became a favorite. This will feed 5
children under 8. (I happen to like this too, though!)

3 pkgs. Ramen noodles-broken up (discard seasoning pk)

1 can cream of mushroom soup
1/2 soup can of water

Put the above in a microwave dish, stir, cover, and cook in microwave on high 4 minutes. Stir, cook 2-3
min. or until noodles are done. (Consistency should be thick & creamy but not pasty) You can substitute
cream of chicken soup but our kids prefer cr. of mushroom.

Some of our favorites:

Posted By: Pam McL on Thursday, 9 August 2001
Meatball Sub Casserole
Meatballs:

1/3 cup chopped green onions

¼ cup seasoned breadcrumbs
3 Tablespoons grated Parmesan cheese
1 pound ground beef

In a bowl combine onions, crumbs and Parmesan cheese. Add beef and mix well. Shape into 1" balls;
place on a rack in a shallow baking pan. Bake at 400° for 15-20 minutes or until no longer pink.

1 loaf (1 pound) Italian bread, cut into 1" slices

1 pkg. (8 oz.) cream cheese, softened
½ cup mayonnaise (no substitutes-don't use light or fat-free)
1 teaspoon Italian seasoning
¼ teaspoon pepper
2 cups (8 oz.) shredded mozzarella cheese, divided
1 jar (28 oz.) spaghetti sauce
1 cup water
2 garlic cloves, minced

Arrange bread in a single layer in an ungreased 13" x 9" x 2" baking dish (all of the bread may not be
used). Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread.
Sprinkle with ½ cup mozzarella. Combine sauce, water and garlic; add meatballs. Pour over cheese
mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° for 30 minutes or until heated
through.

*******************

Beef Nacho Casserole

1 lb ground beef
1 12 oz jar chunky salsa
1 cup frozen sweet corn, thawed and drained (or just use one can of corn instead)
3/4 cup Miracle Whip or Miracle Whip Light Dressing
1 TBSP chili powder
2 cups crushed tortilla chips, divided
2 cups (8 ozs) shredded Colby/Monterey Jack cheese,
-Heat oven to 350
-Brown meat, drain. Stir in salsa, corn, dressing, and chili powder.
-Layer 1/2 of meat mixture, chips and cheese in a 2 quart casserole.
-repeat layers.
-Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato if desired.
Makes six servings

*******************

Corn Bread Taco Bake

----Filling----
1 pound ground beef
1 pkg taco seasoning mix
1/2 c water
1 1/2 c frozen corn -- thawed
8 ozs tomato sauce
1 teaspoon dried bell pepper
1 teaspoon dried mince onion
1 cup salsa
1 cup cheese

----Topping----
8 1/2 ozs corn muffin mix --prepared
1 cup cheese

Preheat oven to 400.

Prepare a 2-quart casserole dish with cooking spray; set aside.
To prepare filling cook ground beef in a skillet, drain. Add taco seasoning mix, water, corn, tomato sauce,
dried peppers and onion. Cook until water is absorbed. Stir in salsa and cheese. Pour mixture into
prepared dish.
Meanwhile, make corn muffin mix according to package directions. Spoon corn muffin batter over top of
filling mixture, sprinkle with cheese. Bake, uncovered, for 20 minutes or until corn bread is done.

*******************

Taco Puffs
1 pound ground beef
½ cup chopped onion
1 envelope taco seasoning
2 tubes (17.3 oz. each) large refrigerated biscuits
2 cups (8 oz.) shredded cheddar cheese

in a skillet, cook beef and onion over medium heat until beef is browned and onion is tender; drain. Add
the taco seasoning and prepare according to package directions. Cool slightly. Flatten half of the biscuits
into 4" circles; place on greased cookie sheets. Spoon ¼ cup meat mixture onto each; top with ¼ cup
shredded cheese. Flatten the remaining biscuits; place on top and pinch edges to seal tightly. Bake at
400° for 15 minutes or until golden brown. Yield: 5 servings.

*******************

Pizza Hut Cavatini

Ingredients:
1/2 lb. pepperoni - sliced thin
1/4 lb. spiral noodles
1 green pepper - sliced thin
1/4 lb. shell noodles
1 onion - sliced thin
1/4 lb. wheel noodles
mushrooms ( optional )
8 oz. mozzarella cheese (shredded)
1/2 lb. hamburger (browned)
8 oz. Parmesan cheese (shredded)
1/2 lb. Italian sausage (browned)
2 jars spaghetti sauce (32 oz.) your choice

Preparation:
Cook noodles according to box directions. Heat sauce & combine with cooked hamburger and cooked
sausage. In a 11 X 13 pan, sprayed with Pam cooking spray, layer noodles and sauce. Top layer with
pepperoni, onions and green peppers, mushrooms and cheeses. Make about 3 layers and top with
cheese. Bake at 350 degrees for about 45 minutes or until cheese is melted.

Note: I have never made this like it's written. I halve all the ingredients (except the spaghetti sauce) and
omit the hamburger. I've put it in the crockpot in the a.m. and took it to a church dinner in the afternoon. If
you do this, you will definitely need 2 jars (or cans) of spaghetti sauce and probably a little water, too.)

*******************

Corn Dog Muffins

2 packages (8 ½ ounces each) corn bread/muffin mix
2 TBS brown sugar
2 eggs
1 cup milk
1 (11 ounce) can whole kernel corn, drained
5 hot dogs, chopped

In a bowl, combine corn bread mix and brown sugar. Combine eggs and milk; stir into dry ingredients until
moistened. Stir in corn and hot dogs. Fill greased or paper-lined muffin cups 3/4ths full. Bake at 400° for
14-18 minutes or until golden brown. Serve immediately or refrigerate. Yield: 1 ½ dozen

*******************

No-Fry Doughnuts
2 packages (1/4 ounce each) active dry yeast
¼ cup warm water (110° to 115°)
1 ½ cups warm milk (110° to 115°)
1/3 cup shortening
½ cup sugar
2 eggs
1 teaspoon salt
1 teaspoon ground nutmeg
¼ teaspoon ground cinnamon
4 ½ to 5 cups all-purpose flour
¼ cup butter or margarine, melted

GLAZE:
½ cup butter or margarine
2 cups confectioners' sugar
5 teaspoons water
2 teaspoons vanilla extract

In a mixing bowl, dissolve yeast in water. Add milk and shortening; stir for 1 minute. Add sugar, eggs, salt,
nutmeg, cinnamon and 2 cups flour; beat on low speed until smooth. Stir in enough remaining flour to
form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour. Punch
down. Turn onto a floured surface; roll out in ½-inch thickness. Cut with a 2 ¾ inch doughnut cutter; place
2 inches apart on greased baking sheets. Brush with butter. Cover and let rise in a warm place until
doubled, about 30 minutes. Bake at 350° for 20 minutes or until lightly browned. Meanwhile, in a
saucepan, melt butter; stir in sugar, water and vanilla. Stir over low heat until smooth (do not boil). Keep
warm. Dip warm doughnuts, one at a time, into glaze and turn to coat. Drain on a wire rack. Serve
immediately. Yield: 2 dozen.

*******************

Biscuits
2 cups Self-rising Flour
½ cup shortening
¾ cup milk

Preheat oven to 475°.

Cut shortening into flour.
Add milk, stir until dough follows spoon around bowl.
Knead dough gently 10 to 15 times.
Roll about 1/3 inch thick. Cut with 2 ½ inch cutter.
Place on baking sheet and bake about 1- minutes or until golden brown.
Yield: 8-12.

*******************

Bread Machine Calzone

1 1/4 cups water
2 teaspoons active dry yeast
1 1/2 tablespoons white sugar
3 cups bread flour
1 teaspoon salt
1 teaspoon powdered milk

Pizza filling:
3/4 cup sliced Italian sausage
3/4 cup pizza sauce
1 1/4 cups shredded mozzarella cheese

2 tablespoons butter, melted

Ham & Cheese filling:
6 oz. sliced ham, chopped
Swiss cheese, shredded
very small onion, chopped
small can mushrooms, chopped
dash of Worchester sauce & pepper

Directions
1 To Make Dough: Place water, yeast, sugar, flour, salt and powdered milk in the pan of the bread
machine, in the order suggested by the manufacturer. Select Dough cycle. After cycle is completed, roll
out dough on a lightly floured surface.
2 Meanwhile, brown sausage for about 8 to 10 minutes in a large skillet over medium heat.
3 Preheat oven to 350 degrees F (175 degrees C).
4 Shape dough into a 16 inch by 10 inch rectangle. Transfer to a lightly greased cookie sheet, and spoon
pizza sauce lengthwise down the center of the dough, followed by the browned sausage and the cheese.
Make diagonal cuts 1 1/2 inches apart down each long side of the dough rectangle, cutting to within 1/2
inch of the filling. Criss-cross cut strips of dough over the filling and seal edges with water. Brush top of
calzone with melted butter.
5 Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until golden brown. Remove from oven
and cool for 5 minutes, then slice and serve.

Note: Instead of making the dough in a bread machine, you could use frozen bread dough, thawed.

*******************

Slow Cooker Enchiladas

1 lb ground beef
1 C chopped onion
1/2 C chopped green pepper

1 Can (16 oz) pinto or kidney beans, rinsed and drained

1 Can (15 oz) black beans, rinsed and drained
1 Can (10 oz) diced tomatoes and green chilies, undrained
1/3 C water
1 tsp chili powder
1/2 tsp ground cumin
1/2 salt
1/4 pepper

1 C (4 oz) shredded sharp cheddar cheese

1 C (4 oz) shredded Monterey Jack cheese
6 flour tortillas

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.
Add next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt slow cooker, layer about 3/4 C beef mixture, one tortilla and about 1/3 C of cheese. Repeat
layers. Cover and cook on low for 5-7 hours or until heated through.
Yield 4 servings.

*******************

Mexican Chicken Pizza

2 boneless skinless chicken breasts, cut into cubes
1-1/2 cups TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa
1 Italian bread shell (12 inch)
1/2 cup red pepper strips
1 tsp. chopped cilantro
1 pkg. (8 oz.) KRAFT Pizza Shredded Low-Moisture Mozzarella and Cheddar Cheeses

SPRAY large skillet with no stick cooking spray. Add chicken; cook on medium heat until chicken is
cooked through. Stir in salsa; cook on low heat 5 minutes.

SPOON chicken mixture over bread shell; sprinkle with red pepper and cilantro. Top with cheese.

BAKE at 400F for 10 to 15 minutes or until cheese is melted.

 White Sauce
This is one from my OLD LaLeche cookbook that is now in two pieces with no cover!! Can you tell how
much I've used this book? It's great! Here's the recipe:

Thin sauce:
1 Tablespoon butter
1 Tablespoon flour or 1 1/2 teaspoon cornstarch
1 cup milk

Medium-thin sauce:
1 1/2 T butter
1 1/2 T flour or 3/4 Tablespoon cornstarch
1 cup milk

Medium sauce:
2 T butter
2 T flour or 1 T cornstarch
1 cup milk

Thick sauce:
3 T butter
3 T flour or 1 1/2 T cornstarch
1 cup milk

Melt butter over low heat. Off heat, blend in flour until smooth. Gradually add milk, stirring constantly.
Cook over medium heat until sauce thickens and comes to a boil. Reduce heat, simmer 2 or 3 minutes to
remove flour taste. This same method may be used to thicken stock or any other liquid. This method
avoids lumps, but sauce may burn if the saucepan is a poor heat conductor.

Quick low calorie medium white sauce: Heat 2/3 cup skim milk to boiling. Gradually stir in 1 Tablespoon
cornstarch mixed with 1/4 Cup cold milk. Mixture will thicken quickly. Season as you wish.

Homemade Cream Soup Mix

Posted By: Pam McL on Friday, 17 August 2001

I got it from the Cheshire's Cat site, but it's down and I can't link you there. I've never tried this recipe...it's
just in my collection. (rolling my eyes at myself)

Homemade Cream Soup Mix

2 cups powdered nonfat milk

¾ cup cornstarch
¼ cup instant chicken bouillon
2 Tbls. dried onion flakes
1 teas. basil leaves
1 teas. thyme leaves
½ teas. pepper

To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat
and salt than the canned versions. The trick is to have it made up ready to use.
Combine all ingredients, mixing well. Store in an airtight container until ready to use.
To substitute for one can of condensed soup:
Combine 1/3 cup dry mix with 1 ¼ cups of cold water in a saucepan. Cook and stir until thickened. Add to
casseroles as you would the canned product. Makes equivalent of 9 cans of soup.

Many thanks to Pam McL and Julie W. for their assistance archiving these posts
from our Recipe Message Board.

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