Homemade Bread

This came from my cousin Barb via my mom.

Combine and let stand 10 minutes:
2 yeast cakes
1 tsp sugar
1/2 cup warm water

In a large bowl combine:
2 eggs
1 cup sugar
1 tbsp salt
1/2 cup shortening

Beat with electric mixer until well-blended.  Add yeast and beat again.  Add 4 cups warm water and 3 cups flor, beat again.  Now change to wooded spoon and continue adding flour about 3 cups at a time until you have added about 12 cups in all.  Turn out on floured board and knead well.  Grease well and put in warm place, cover with cloth, to rise for 1 1/2 hours.  Punch down and let rise for another 1/2 hour. When double in bulk, turn out and knead a few times then form into loaves and/or rolls and let rise again.  Keep warm about 1 1/2 hours.  Bake in 350 degree oven for about an hour for small loaves or rolls.  Longer for double loaves.

French Toast

3 beaten eggs                                                             1/4 tsp salt
3/4 cup milk                                                               10 slices frozen bread
1 tbsp sugar                                                               1/8 tsp oil
cinnamon                                                                    maple flavoured syrup

In shallow bowl beat together eggs, milk, sugar, cinnamon and salt.  Dip bread in egg mixture, coating both sides. In a skillet cook book bread on both sides till brown, add more butter as needed.  Serve with syrup.

Hillbilly Cabbage One Pot

Were not sure how this one pot recipe got its name, but there is one thing we are sure about - its delicious flavor. Hillbilly Cabbage One Pot is a fabulous, hearty dish that is perfect if you are on a budget and have a big appetite. Made with cabbage, carrots, potatoes, and ground beef, everything cooks together so you get to taste each and every ingredient.

Ingredients

• 1 head cabbaage, coarsely chopped (I used 1/2 large head)
• 3  large carrots, sliced
• 3 potatoes, cubed
• 1/2 large onion, chopped
• 2 cloves of garlic chopped
• 5 cups chicken broth
• 1/2 teaspoon thyme
• salt to taste
• 1/2 teaspoon sage
• 1/2 teaspoon white pepper
• 1/2 teaspoon lemon pepper
• 1 pound ground beef

Optional, add mushrooms, zuchinni or whatever you like. I threw in some purple beans as well.  

Instructions

1. Brown ground beef in dutch oven. Pour off any grease.
    
2. Put everything else all in large dutch oven, cover and bring to a boil.
    
3. Lower heat and simmer for about 30 minutes, till all is tender.

http://www.recipelion.com/Budget-Friendly-Recipes/Hillbilly-Cabbage-One-Pot

The Rose Sisters' Special Ice Tea Recipe

http://kathleen-brooks.blogspot.ca/2012/04/rose-sisters-special-ice-tea-recipe.html

Reposting this one so it is with my other recipes.  It comes from one of my favouite author. You'll have to read some of her books to discover why it is so special.

Wednesday, April 11, 2012

Spring time is here! The flowers are blooming on Main Street in Keeneston. The horses are romping in the pastures, and the Derby hats are flying off the shelf at Southern Charms. Picnics, family get-togethers, friends grilling out, and the Kentucky Derby all have one thing in common: they are perfect for the Rose Sister's Special Ice Tea!  So, break out your favorite bourbon (Woodford Reserve & Marker's Mark are two of Kentucky's favorites) and make the Rose Sister's Special Ice Tea for your party! Here is the recipe:

In a one gallon pitcher mix 2 cups of unsweetened ice tea.

Add 1 cup sugar and stir.

Mix in 1 12 oz. can frozen orange juice and 1 12 oz can frozen limeade.  Stir until blended.

Pour in 1 750 ml bottle of your choice of Kentucky Bourbon and 7 cups of water.

Mix well and refrigerate until time to serve.

Enjoy!

Tuna Casserole

2-3 cans mushroom soup
2-3 cans chunky tuna, drained
4-6 hard boiled eggs, sliced
1 large bag of plain chips, crushed
1 bag of chips, uncrushed

Layer as follows: 1 can of tuna, 1 can of soup, 2 eggs, crushed chips.  Make 2-3 layers depending on your crowd. 350 degrees for 1 hour.  Serve with uncrushed chips on the side.  A salad works well with this.  I usually made 3 layers when the kids were here and it made one meal.  Now I do 2 layers and Bruce and I get two meals out of it.

The original recipe came from my ex-mother-in-law although I have tweaked it over the years.  Never had a problem getting the kids to eat this one.

Welsh Rarebit

1 beef bouillion cube
1 cup boiling water
1/4 cup butter
1/4 cup flour
1 cup
1 tsp dry mustard
1 tsp Worchestershire sauce
1/2 lb cheddar cheese

Dissolve bouillion cube in water.  Melt butter.  Add flour.  Stir in milk then beef water.  Cook until smooth and thick.  Add mustard, W. sauce and cheese.  Stir until melted. Serve on toast.

Sweetened Condensed Milk

1 1/4 cups skim milk powder
2/3 cup sugar
1/3 cup boiling water
3 tbsp melted margarine

Combine in blender.  Blend until smooth.  Refrigerate.  Double recipe equals 14 oz can (400 ml)

Hummus

1-15 oz can chickpeas, rinsed
1 clove garlic
1/4 cup olive oil
2 tbsp lemon juice
1 tsp ground cumin
3/4 tsp kosher salt
1/4 tsp paprika

Puree chickpeas and garlic with the olive oil, lemon juice, cumin and 3/4 tsp salt until smooth and creamy.  Add 1-2 tbsp water as necessary to achieve desired consistency.  Transfer to airtight container. Store in refrigerator, covered.

Tuna Burgers

My daughter, Lenore, has requested I get this one posted ASAP.  I got it from my sister, Erin.

2 cans tuna, drained
4 hard-boiled eggs, chopped
grated cheese to taste
mayonnaise to taste
minced onion to taste
celery or celery seed to taste

Combine ingredients. Place on hamburger buns then put on baking sheet. Cover with foil. 350 degrees for 1/2 hour.  Makes about 1 dozen.  Leftovers are excellent cold for lunch.

French Toast

3 beaten eggs
3/4 cup milk
1 tbsp sugar
cinnamon to taste
1/4 tsp salt
10 slices frozen white bread
maple-flavoured syrup

In shallow bowl beat together eggs milk, sugar, cinnamon and salt.  Dip bread in egg mixture, coating both sides.  In a skillet cook bread on both sides in oil till golden brown; add more butter as needed.  Serve with syrup.

Shrimp Dip

6 oz. cream cheese, softened
1/2 cup real mayonnaise
3 tbsp chili sauce
1/2 tsp onion powder
1/4 tsp Worchestershire sauce
5 oz. can shrimp, mashed

May use 3 tbsp seafood sauce instead of chili and W. sauce. Combine all ingredients.  Keep refrigerated.

Pineapple & Sausage

1 large package of breakfast sausage
2 cans pineapple slices

Fry and drain sausage. Cut into bite-sized pieces.  Cut pineapple into corresponding size pieces.  Combine in casserole and heat in 350 degree oven for 1/2 hour.  Servie in casserole with a generous supply of toothpicks.

Nuts & Bolts

1 can mixed nuts                                                 1 pkg pretzel sticks
1 can cashews                                                    2 cups salad oil
2 pkg Shreddies                                                 2 tbsp Worchestershire sauce
1 pkg Cheerios                                                   1 tbsp garlic salt

Combine in large roasting pan. Mix well and bake 2 hours at 200 degrees. Stir every 15 minutes with wooden spoon. Store in paper bags.

Guacamole

Mash 2 pitted and peeled avocados with fork.  Stir in 1 tbsp grated onion, 1 tbsp lemon juice, 1 tsp salt and 1/4 tsp chili sauce.  Spread 1/3 cup mayo over mixture sealing to edges of bowl.  Blend layers at serving time.

Herb Seasoning plus Burgers, Fried Chicken, and Vegetable Dip

Herb Mix:
1/2 cup flour
1 tbsp salt
1 tbsp paprika
2 tsp dry mustard
2 tsp dried oregano
1 1/2 tsp dried thyme
1 tsp dried dillweed
1/2 tsp garlic powder
1/4 tsp pepper

Combine in airtight jar. Shake well.

Burgers
Combine 1 beaten egg and 1/4 cup milk. Add 1/4 cup fine, dry bread crumbs and 1 tbsp HERB MIX.  Add 1 lb ground beef or pork. Mix well.

Vegetable Dip
Stir in 1 tbsp HERB MIX into 1 cup plain yogurt. Serve with vegetables.  Make 3/4 cup.

Fried Chicken
Place 5 tbsp of HERB MIX in plastic bag.  Coat chicken. Brown in skillet on medium heat for 15 minutes, turning after 7 minutes to brown evenly.  Cover and cook 20 minutes. Uncover; turn and cook 5-10 minutes more or until chicken is cooked through.

Homemade Taco Seasoning

Combine:
1 cup plus 1 tbsp chili powder
1 1/4 tsp garlic powder
1 1/4 tsp onion powder
1 1/4 tsp crushed red pepper flakes
1 1/4 tsp dried oregano
2 1/2 tsp paprika
2 tbsp plus 1 1/2 tsp ground cumin
1 tbsp plus 2 tsp sea salt
1 tbsp plus 2 tsp black pepper

 Store in air tight container.  Use approximately 2 tbsp per pound of meat.  Much more economical than the individual packages and easier to keep a supply on hand.                                

Dolly Parton's Cowboy Beans

Tonight's entree:

RECIPE INGREDIENTS

1 pound ground beef
2 medium onions, chopped fine
1 small bell pepper, chopped fine (optional, I hate peppers)
2 (16 ounce) cans pork and beans
2 cups ketchup
1 teaspoon vinegar
1/4 cup brown sugar, firmly packed
2 teaspoons prepared mustard
1 teaspoon salt
1 teaspoon pepper

METHOD

Heat oven to 350 degrees F.

Brown ground beef, onions, and pepper in a 10-inch skillet. Add remaining ingredients. Pour into baking dish and bake for about 15 to 20 minutes or until mixture is bubbly.  I half the recipe as it is just hubby and me.  This is a family favourite.

Zucchini Lasagna

PREP TIME

15 mins

COOK TIME

55 mins

TOTAL TIME

1 hour 10 mins

Ingredients
3 small or 1-­2 large zucchini (enough for about 25 slices)
⅓ onion, chopped                           1 TBS fresh thyme
7 sliced mushrooms                         2 TBS fresh oregano
2 tbspolive oil                                  2 TBS fresh basil
14.5 oz diced tomato                      ½ cup parmesan
8 oz tomato sauce                           10 oz ricotta
½ tsp garlic salt                               1 egg
½ tsp garlic powder                        8 oz mozzarella

Instructions
1. Cut zucchini into ⅛ inch thick strips.
2. Lay zucchini out on paper towels and sprinkle with salt. Cover with additional paper towels.
 3. Put olive oil, sliced mushrooms and chopped onion in a saute pan over medium heat. Saute for about 5 minutes until onions are golden.
4. Add diced tomatoes, tomato sauce, garlic salt and garlic powder.
5. Stir everything together and allow to simmer for a few minutes.
6. Add fresh herbs when you are done simmering and remove from heat.
7. Preheat oven to 375 degrees.
8. In a small bowl combine, egg, ricotta and parmesan.
9. Spray a 9x9 (or 8x8) baking pan with pam.
10. Spread some sauce on the bottom of your pan.
11. Layer 1 layer of zucchini across the sauce.
12. Top zucchini with about ⅓ of ricotta mixture.
13. Top ricotta with ¼ of mozzarella.
14. Top cheese with more sauce and repeat steps 10­13.
15. End with zucchini, sauce then mozzarella.
16. Cover pan with foil and bake for 35 minutes.
17. Remove foil and bake uncovered for another 15­20 minutes until cheese is golden.
18. Remove from oven and let rest for about 5 minutes before eating.

Recipe by Like Mother, Like Daughter at http://lm ld.org/2013/09/02/zucchini­lasagna/

Delicious. I found it a little too juicy so next time I will be using fresh tomatoes instead of canned.  Hubby has also requested mushrooms.  I have included those adaptations in the recipe with all due respect to the creator.