ORIENTAL SALAD (from Patty)
1 pkg slaw mix or broccoli slaw mix
2 pkgs Ramen Noodles (any flavor) – broken up
2 bunches green onions, finely sliced (all of the onion)
1 cup sunflower seeds
1/2 - 1 cup toasted almonds
Mix above ingredients together. Toss with dressing just before serving.
DRESSING:
1/4 cup sugar
(I added in some brown sugar too!)
1/4 cup vinegar
1/2cup olive oil
2 pkgs Ramen noodle seasoning
Variation (from Theresa at Cedar Hill)
I make something very similar, but there are no onions, sunflowers or almonds. Instead, I add cashews.
It's
really good and I usually make it when I have company. I crush the
ramen noodles into pretty fine peices. No one can guess what they are!
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CLIFF'S FANTASTIC JERKY (from Jane S)
This is absolutely the best homemade
beef jerky recipe you will ever try. The basic recipe was my father's.
I have embellished it and now pass it along in his memory. For best
results use London Broil. Beef Sirloin Tip Steak also works well.
Cut the meat into strips of one inch wide and no more than one-fourth inch thick.
Mix the following ingredients:
2/3 cup of Worcestershire sauce
1 Teaspoon of black pepper
2/3 cup of Soy sauce
1 Teaspoon each of garlic and onion powder (not salt!)
1 Tablespoon salt
Optional: 1 Tablespoon of Liquid Smoke
This
amount of sauce is sufficient for three pounds of meat or about 20 - 25
strips, more than the average oven can handle which will dry to a
whopping 18 ounces or so. Now, glop it all together in a gallon-size
zip-lock bag and marinate overnight in the refrigerator. Next day,
stretch meat out on paper towels to drain while you clean the top oven
rack. Place a sheet of aluminum foil on lower rack to aid in clean-up.
Set oven at lowest temperature setting to dry meat. Crack open the oven
door to allow moisture to escape. (Smaller pieces will be dry in about
2-1/2 hours - larger pieces may take 4-5.) Drying times vary due to
oven differences and meat size. You'll know when the meat is ready as
your family will begin stealing jerky right out of the oven.
SPICY EDITION: ADD -
2 or 3 Teaspoons Tabasco sauce and/or 1 or 2 Teaspoons crushed red pepper
ONE
MORE OPTION: Use a meat smoker to dry jerky. Mesquite works well with
all red meats. Don't fill the bowl with water as you normally would,
you're drying the meat remember? And forget the Liquid Smoke if you dry
the meat this way, otherwise you will have "smoked" the meat to death.
AND
ONE MORE OPTION: Haul out that dehydrator your aunt got for you last
Christmas. Flip meat and rotate drying racks for even drying.
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BOOZY DOGS (Izzy's Mom)
2 lbs hot dogs, cut in bite size pieces
2 onions, minced
1/2 c brown sugar
1 Tablespoon worcestershire sauce
1 cup bourbon
1 - 12oz bottle ketchup
1 - 12oz bottle chili sauce
Heat and cook above ingredients for 45 minutes. Store in GLASS jar in
refrigerator for at least 4 days. The longer it's stored, the better it tastes.
Serve hot in chafing dish or crock pot.
Can be kept up to a month in the refrigerato
2 lbs hot dogs, cut in bite size pieces
2 onions, minced
1/2 c brown sugar
1 Tablespoon worcestershire sauce
1 cup bourbon
1 - 12oz bottle ketchup
1 - 12oz bottle chili sauce
heat and cook above ingredients for 45 minutes. Store in GLASS jar in
refrigerator for at least 4 days. The longer it's stored, the better it tastes.
Serve hot in chafing dish or crock pot.
Can be kept up to a month in the refrigerator
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CHOCOLATE ZUCCHINI CAKE (Myra, Molly & Yankee in Michigan)
1/2 cup applesauce
1/2 cup olive oil
2 eggs
1 tsp. vanilla
1-1/2 cup sugar
1/2 cup milk
Mix above ingredients together.
Separately, combine:
4 T. cocoa
2-1/2 cup flour
1/2 tsp. cloves
2 cups grated zucchini
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Mix all ingredients together, then pour batter into greased 9 by 15-inch cake
pan.
Sprinkle 1/2 cup or more of chocolate chips on top of batter. Bake at 350
degrees 40-45 minutes, or until knife comes out clean.
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GERMAN POTATO SALAD (without mayo) (Ingrid)
Potatoes, red ones
Onions
Parsley
Salt & pepper
Seedless cucumber sliced very thin
Hot knorr beef broth with a tsp of dijon musterd mixed into it, to moisten it.
Italien sadad dressing to finish it.
Toss it gently. If you make it the night before, just add a little more
dressing to it before serving. This is a sure hit, because you don't have to
worry about the mayo going bad.
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GRILLED VEGGIES (Beth C & Tallulah)
Grilled Veggies - large mushrooms, red & green bell peppers, zucchinis, summer squashes and japanese eggplants. Slice in 1/4-1/2 inch planks for the big veggies, do the mushrooms whole and brush with a balsamic vinegar and olive oil vinigrete. Takes almost no time and makes the veggies so yummy. My DH rolled his eyes at me when I ask him to put the veggies on the grill, and even he admitted they were really good and he usually hates all squashes and eggplant.
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KAHLUA FRUIT DIP (Izzy's Mom)
Ingredients:
1 - 8oz pkg cream cheese
1 cup sour cream
1 cup cool whip (measure this -- NOT 8 oz)
3/4 cup brown sugar
2/3 cup kahlua ....if you like kahlua you can add extra
Steps:
cream sour cream and cream cheese together
Mix in cool whip, brown sugar and kahlua
stir before serving
Serve with fresh fruit .... we like strawberries, bananas and apples, but melon
(not watermelon) and pineapple would also be fine.
It will last for 2 weeks, if refrigerated. Can be frozen, although I've never tried. ...it makes a lot, so plan for
leftovers!
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SHORTCAKE (Amy & the Pack of 5)
2 cups flour
2 T sugar
3t baking powder
1t salt
1/3 cup shortening
1 cup milk
Cut shortening into all dry ingredients, add milk. Sprinkle some sugar on top. Bake at 450 for 15-20 minutes. Top with strawberries and fresh REAL whipped cream
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WATERMELON CAKE (Michele and Daisy)
Savor the sweetest slice of watermelon you'll ever eat! The chocolate seeds are
a melt-in-your-mouth prize.
1 box Betty Crocker® SuperMoist® white cake mix
Water, oil and egg whites called for on cake mix box
1 package (0.13 oz) cherry or other red-colored unsweetened soft drink mix
1/2 cup plus 2 tablespoons miniature semisweet chocolate chips
1 container (12 oz) Betty Crocker® Whipped fluffy white frosting
Green and red food colors
2/3 cup green jelly beans
1 . Heat oven to 350°F. Grease bottoms only of two 8- or 9-inch round pans with
shortening or cooking spray.
2 . In large bowl, beat cake mix, water, oil, egg whites and drink mix with
electric mixer on low speed 30 seconds; beat on medium speed 2 minutes,
scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Pour into
pans.
3 . Bake 27 to 32 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans. Cool completely, about 1 hour.
4 . In small bowl, stir 1 cup frosting with 10 to 12 drops green food color.
Stir 10 to 12 drops red food color into remaining frosting. Frost sides of
cakes with green frosting; press green jelly beans into frosting. Frost tops of
cakes with red frosting; press remaining 2 tablespoons chocolate chips into
frosting for seeds. If desired, cut cakes crosswise in half and arrange
"slices" randomly on tray. To serve, cut into wedges. Store loosely
covered at room temperature.
High Altitude (3500-6500 ft):
Do not use 8-inch pans. Toss 1/2 cup chocolate chips with 1 teaspoon Gold
Medal® all-purpose flour before stirring into batter.
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BASIL & GARLIC ZUCCHINI SHREDS (Nancy/Lexi & Piper)
5 medium zucchini, about 2 1/2 pounds total
1 T. sugar
1 tsp. salt
2 tsp. good-quality olive oil
1 tsp. minced garlic, about 2 cloves
2 T. chopped fresh basil or 1 T. dried basil, crumbled
2 tsp. balsamic vinegar or to taste
Fresh Ground black pepper
Rinse zucchini under cold water. Trim ends and then slice each zucchini in half
legthwise. Using a teaspoon, scrape out any tough seeds. Shred zucchini on
large holes of a grater or use grating attachment on a food processor. Toss
zucchini with sugar and salt, place in colander set in a medium bowl and drain
for 10 minutes.
Using a clean kitchen towel, in batches, wrap zucchini and wring out excess
moisture. Place squeezed zucchini in a medium bowl breaking apart any clumps.
Place a large nonstick skillet over medium-high heat and add oil. When oil is
hot, add garlic (and dried basil, if using) and cook until fragrant, about 30
seconds. Raise heat to high, add squeezed zucchinito skillet (and fresh basil,
if using instead of dry) and, using a wooden or plastic spoon, spread zucchini
out into an even layer. Cook undisturbed until zucchini in contact with the
skillet lightly browns, about 2-3 minutes. Stir well and then cook undisturbed
until zucchini in contact with skillet lightly browns again, about 2-3 minutes
more.
Remove skillet from heat, stir in balsamic vinegar, season with black pepper
and serve.
Serves 4
Nutritional values: 73 calories (33% from fat), 2.7 g fat (0.3g saturated), 122
g carbs, 3.5 g fiber, 3 g protein, 0 cholesterol,300 mg sodium.
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JOANNA'S CHILI (Joanna)1 pound ground beef
1 large onion, chopped (about 1 cup)
2 cloves garlic, crushed
1 T chili powder
1 t salt
1 t ground cumin
1 t dried oregano leaves
1 t cocoa
1/2 t red pepper sauce
1 can (16 ounces whole - I usually use crushed) tomatoes
1 can (15 1/2 ounces) red kidney beans, undrained
Cook and stir ground beef, onion and garlic in saucepan until beef is brown; drain. Stir in remaining ingredients except beans; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, 1 hour. (I can't always wait that long.)
Stir in undrained beans. Heat to boiling; reduce heat. Simmer uncovered, stirring mixture occasionally, until of desired consistency, about 20 minutes.
One thing to warn you of. At first, when you are making this, you are going to think it is way to thick. Don't worry, it always looks like that but it will be fine and wonderful.
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JADINE'S GOURMET DOODLE COOKIES (Jadine)
1 egg
1/4c applesauce
1/2c beef or chicken broth (I used beef)
1Tbsp honey
1 Tbsp molasses
1/4 c olive oil
2 1/4 c whole wheat flour (I used 1 c white and 1 1/4c wh.wheat)
Preheat to 300F
In
a lg. bowl, combine egg, applesauce, broth, honey, molasses and oil.
Gradually stir in flour. Dough should be stiff. Add flour or water to
adjust. (I only added about 1-2 Tbsp flour while kneading it). Roll out
to 1/4 to 1/2" thickness. Cut out shapes then place on parchment or
lightly greased pan and bake for 30 minutes.
You have to watch
the temperature. I burned the 2nd pan. The dough is almost like bread
dough, it was really easy to work with.
You can ice with melted
carob chips or drizzle on top, or drizzle with melted white chocolate
or I used left over icing from the cookies, which is royal frosting
(egg white and icing sugar). Bailey wanted to eat them before they got
to the oven, she sat by the oven while they were baking and thought
they were pretty tasty even before they got iced. I put them in a
container and when you take the lid off you get this beautiful sweet,
cookie smell. Yummy.
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CHOCOLATE BREAD (dee and Georgia) **NOTE: TO BE MADE IN A BREADMAKER, NOT A REGULAR OVEN
1 package yeast
3 cups bread flour
1/2 cup sugar
1/4 cup unsweetened cocoa
1 egg unbeaten
1/4 cup butter or margarine
1/2 teaspoon vanilla (all above ingredients at room temp)
1/2 cup chocolate chips can be added if desired
1 cup warm milk
Add all ingredients in order listed, select white bread on the bread maker menu, and push "start".
On my bread maker, it would do all the mixing, kneading, rising, cooking.
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WHITE CHILI (Lori & Wilson)
3 stalks celery chopped
1 large onion chopped
1 tablespoon olive oil
2 jars (4 oz. ) chopped green chilis
1 Tbsp. ground cumin
1/2 tsp. oregano
1 tsp. cayenne pepper
2 tsp. chili powder
1 48 oz. jar Great Northern Beans
2 cans chicken broth (15 oz.). You may need more depending on how thick you like it.
4 cups cooked chopped boneless chicken breasts (I always use more)
Garnish:
Cheese
Sour cream
Peppers
In large soup pot, sauté celery and onion in olive oil until tender. Add chilis, cumin, oregano, cayenne pepper, and chili powder. Mix well. Add beans, broth, and chicken. Mix and simmer covered over low heat for 2 - 3 hours.
Makes 12 servings.
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SOUTHWESTERN FIESTA CHILI (Jennifer, Molly & Kirby's fan-fave chili)
1 onion, diced
2 cloves of garlic, diced
2 red peppers, diced
2 jalepenos, diced
1 tbsp cumin
1 tbsp coriander
1 15 ounce jar of Southwestern Black Bean and Corn salsa, HOT (we use Kroger brand... others will work, too)
1-28 ounce can of diced tomatoes
2- 14 ounce cans of black beans
2 cups of frozen corn
Put
onion and garlic in large soup pot with 1/2 cup water. Heat on medium
high for 5 minutes, then add spices. Add both peppers and jalepenos and
salsa and cook for 10 minutes. Add black beans and tomatoes and cook
for 10 minutes. Add corn and cook for 10 minutes. (Cook covered). Serve
with blue corn chips!
This makes "medium" chili... for mild, use a milder salsa or less jalepenos, for hot, add more jalepenos.
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PATTI'S CHILI (PATTI MB&C)
One pound lean ground beef
One large (about 1-cup) diced onion
2 cloves garlic, crushed
1 Tablespoon Chili powder (I use more – to taste)
1 Teaspoon salt
1 Teaspoon cumin
1 Teaspoon oregano
1 Teaspoon cocoa (yes, powdered cocoa…not like for chocolate milk!)
1/8 teaspoon red pepper sauce
One can (16 ounces) of crushed tomatoes, undrained
One can Campbell’s tomato soup and one can of water
One can red kidney beans (undrained if desired)
Brown ground beef, onions and garlic til pink is gone. Drain. In a large pot, add remaining ingredients except beans.
Add ground beef mixture. Bring almost to a boil then reduce heat and simmer for one hour uncovered. Add kidney beans. Allow beans to heat thru.
Makes 4 – 6 servings
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