Taco Soup (Aunt Jo's)
1.5 Points per 1 Cup Serving as listed below
1lb ground turkey
2 cans beans
2 cans tomatoes
1 can corn
1 can vegetarian chili
1 pkg taco seasoning
Saturday, November 1, 2008
Friday, October 3, 2008
Banana Bread or Muffins
Kona Inn Banana Bread
Ingredients
- 2 1/2 cups flour (I used 1 cup whole wheat, 1.5 cups white)
- 1 teaspoon salt
- 2 teaspoons baking soda
- 1 cup vegetable shortening (I used margarine because that's what I had around)
- 2 cups sugar
- 2 cups ripe mashed bananas (about 6 bananas)
- 4 eggs, slightly beaten
- 1 cup coarsely chopped walnuts (I used sunflower seeds)
- I added about a cup of chocolate chips
Directions
Preheat the oven to 350.
Grease and flour 2 8x4x3-inch loaf pans (or about 24 muffins).
Stir together the flour, salt and baking soda in a bowl. In another larger bowl, mix together the shortening, sugar, mashed bananas, eggs and walnuts. Add the combined dry ingredients and stir only until the batter is thoroughly blended.
Pour into the prepared pans and bake 50-60 minutes (shorten for muffins), or until a skewer or straw inserted in the center of the loaves comes out clean, or with only a few moist crumbs. Remove from the oven and let cool in the pan for 5 minutes, then turn out on a rack and let cool completely.
http://www.foodnetwork.com/recipes/kona-inn-banana-bread-recipe/index.html
Orange Mandarin Chicken
Orange Mandarin Chicken
Contributed By: daloeb
Cooking Light
Quick meal, good flavor, not too sweet
Ingredients
2 tsp. Dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 tsp. Salt
1/4 tsp. Black pepper
1 (11 ounce) can Mandarin oranges in light syrup, undrained (Amy would use an entire 15 oz can)
1/2 cup Chopped green onions
1 tablespoon Finely chopped and seeded jalapeno pepper
1 tsp. Bottled minced garlic
1/2 cup Fat-free, less-sodium chicken broth
1 tablespoon Low-sodium soy sauce
2 tsp. Cornstarch
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.
2. While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons of liquid, onions, jalapeno and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce and cornstarch, and add to pan. Bring to a boil; cook 1 minute or until slightly thickened. Yield 4 servings (serving size 1 chicken breast half and 6 tablespoons sauce).
Cook's Notes
Good served over Asian noodles such as soba. You can also use spaghetti.
Nutrient Information
Calories 212
Total Fat 3.8 g
Saturated Fat 0.7 g
Polyunsaturated Fat 1.3 g
Carbohydrates 15.2 g
Protein 27.2 g
Calcium 27 mg
Sodium 562 mg
Iron 1.9 mg
Fiber 0.7 g
Contributed By: daloeb
Cooking Light
Quick meal, good flavor, not too sweet
Ingredients
2 tsp. Dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 tsp. Salt
1/4 tsp. Black pepper
1 (11 ounce) can Mandarin oranges in light syrup, undrained (Amy would use an entire 15 oz can)
1/2 cup Chopped green onions
1 tablespoon Finely chopped and seeded jalapeno pepper
1 tsp. Bottled minced garlic
1/2 cup Fat-free, less-sodium chicken broth
1 tablespoon Low-sodium soy sauce
2 tsp. Cornstarch
Preparation
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.
2. While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons of liquid, onions, jalapeno and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce and cornstarch, and add to pan. Bring to a boil; cook 1 minute or until slightly thickened. Yield 4 servings (serving size 1 chicken breast half and 6 tablespoons sauce).
Cook's Notes
Good served over Asian noodles such as soba. You can also use spaghetti.
Nutrient Information
Calories 212
Total Fat 3.8 g
Saturated Fat 0.7 g
Polyunsaturated Fat 1.3 g
Carbohydrates 15.2 g
Protein 27.2 g
Calcium 27 mg
Sodium 562 mg
Iron 1.9 mg
Fiber 0.7 g
Tuesday, September 16, 2008
Tuesday, September 9, 2008
Quick Popcorn Balls
These aren't really popcorn balls, but the flavor is like Grandma's popcorn balls. Soooo good!
1 Bag/bucket of popped corn.
1 Container of Hot Tamales Candy
Grab some of each and eat.
1 Bag/bucket of popped corn.
1 Container of Hot Tamales Candy
Grab some of each and eat.
Saturday, August 30, 2008
Texas Flour Tortillas
Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison) (and stolen by Amy from the website: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html)
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Amy Barton
Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk
Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.
Amy Barton
Buttermilk Scones
Buttermilk Scones
3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing
Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
Amy's Mods:
3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.
Amy's Mods:
- I use powdered buttermilk since I don't usually have regular on hand-it stores in the fridge longer. I add teh powdered milk to the dry ingredients and then just use water for the part where you add the buttermilk. They are great every time.
- Never use the currants-the recipe is great just as a plain scone
- Add in a scoop of OJ and use mini chocolate chips for Orange Chocolate Chip Scones-may also want to add a dash more flour.
- Add a smidge more water and add fresh blueberries-drop onto pans instead of forming.
- Use shredded cheddar, minced ham and garlic or fresh basil-omit sugar of course. You can do any number of savory scones just by omitting the sugar.
- Also taken from www.foodnetwork.com
Monster Cookies
Monster Cookies
1 cube butter/margarine softened
12 oz peanut smooth, or a smidge more if crunchy
1 C granulated sugar
1 1/4 C brown sugar
1/2 t vanilla (I never remember to add this, and they are always fine)
1/2 t salt-I just eyeball a healthy dash
4 1/2 C Old Fashioned oats (the original recipe calls for quick cooking, but I prefer Old Fashioned)
12 oz chocolate chips
Mix together the butter, PB, sugars, vanilla. Add in eggs one at a time till combined. Stir in the oats, baking soda and salt. Add chips, bake. 350 degrees for about 12 minutes.
I don't use the mixer on this because it is a large mix and if you soften your butter it is easy to do by hand. Its hard to kill these-but don't be tempted to overbake. I have added PB chips or Reeses Pieces, as well as used about 16 ounces of crunchy PB instead of creamy. The original recipe is by Paula Dean from www.foodnetwork.com, but I have made enough mods to call it my own mostly :D
Amy Barton
1 cube butter/margarine softened
12 oz peanut smooth, or a smidge more if crunchy
1 C granulated sugar
1 1/4 C brown sugar
1/2 t vanilla (I never remember to add this, and they are always fine)
1/2 t salt-I just eyeball a healthy dash
4 1/2 C Old Fashioned oats (the original recipe calls for quick cooking, but I prefer Old Fashioned)
12 oz chocolate chips
Mix together the butter, PB, sugars, vanilla. Add in eggs one at a time till combined. Stir in the oats, baking soda and salt. Add chips, bake. 350 degrees for about 12 minutes.
I don't use the mixer on this because it is a large mix and if you soften your butter it is easy to do by hand. Its hard to kill these-but don't be tempted to overbake. I have added PB chips or Reeses Pieces, as well as used about 16 ounces of crunchy PB instead of creamy. The original recipe is by Paula Dean from www.foodnetwork.com, but I have made enough mods to call it my own mostly :D
Amy Barton
Hot Dog Boats or Stuffed Weiners
Hot Dog Boats or Stuffed Weiners
Boil dogs
Split dogs lengthwise
Spread with mashed potatoes
Top with shredded cheese, broil until cheese melts.
Great for leftover spuds. And you could make this completely synthetic with real American cheese food and instant potato flakes. Only good things can happen when technology and food meet.
Jo Skaufel
Boil dogs
Split dogs lengthwise
Spread with mashed potatoes
Top with shredded cheese, broil until cheese melts.
Great for leftover spuds. And you could make this completely synthetic with real American cheese food and instant potato flakes. Only good things can happen when technology and food meet.
Jo Skaufel
Cherry Cheesecake
Cherry Cheesecake
1-8 oz package cream cheese-beat until fluffy
Pour in 1 can Eagle brand sweetened condensed milk-whip
Pour in 1/3 C lemon juice and beat
Pour on top of graham cracker crust (cooked and cooled). Let sit in refrigerator 1/2 hour. Prepare cherry filling and pour on top. You can also use canned pie filling.
Eagle Brand Sweetened Condensed Milk
1 C instant nonfat dry milk
2/3 C sugar
1/3 C water
3 T melted butter
Combin in blender. Blend until smooth. Store in refrigerator till ready to use. Yields 1 1/4 C-the same as a 14 oz can of Eagle Brand Sweetened Condensed Milk
Jo Skaufel
1-8 oz package cream cheese-beat until fluffy
Pour in 1 can Eagle brand sweetened condensed milk-whip
Pour in 1/3 C lemon juice and beat
Pour on top of graham cracker crust (cooked and cooled). Let sit in refrigerator 1/2 hour. Prepare cherry filling and pour on top. You can also use canned pie filling.
Eagle Brand Sweetened Condensed Milk
1 C instant nonfat dry milk
2/3 C sugar
1/3 C water
3 T melted butter
Combin in blender. Blend until smooth. Store in refrigerator till ready to use. Yields 1 1/4 C-the same as a 14 oz can of Eagle Brand Sweetened Condensed Milk
Jo Skaufel
Orange Cow
Orange Cow
Ice-approximately 2 cups, depending on how much you want to make
1/4-1/2 frozen orange juice concentrate
a dash of sugar-depending on taste
1 C milk
Blend Away. All measurements are approximate-adjust according to your preference on thickness and sweetness.
One of David's 4 food groups, along with noodles. Also a favorite in the Riopelle house.
David Skaufel
Ice-approximately 2 cups, depending on how much you want to make
1/4-1/2 frozen orange juice concentrate
a dash of sugar-depending on taste
1 C milk
Blend Away. All measurements are approximate-adjust according to your preference on thickness and sweetness.
One of David's 4 food groups, along with noodles. Also a favorite in the Riopelle house.
David Skaufel
Angel Food Pineapple Cake
Angel Food Pineapple Cake
An angel food cake mix
a can of pineapple tidbits. You do some stuff and tadaaaa! Cake!
Ellen Delbridge
An angel food cake mix
a can of pineapple tidbits. You do some stuff and tadaaaa! Cake!
Ellen Delbridge
Crepes Suzette
Crepes Suzette
Flour
Eggs
Other stuff that you do things to.
Kathy Riopelle (Originally Warren Riopelle)
Flour
Eggs
Other stuff that you do things to.
Kathy Riopelle (Originally Warren Riopelle)
Cherry Brownie Dessert
Cherry Brownie Dessert
1 package brownie mix or your favorite brownies in a 9x13 pan
2 C heavy whipping cream divided
1 (3.3 oz) instant white chocolate pudding mix
1 can cherry pie filling
Make brownies according to package-cool completely. In a small bowl combine 1 C cream and pudding mix. Stir for 2 min or until very thick. In a small mixing bowl beat remaining cream until peaks form, fold into pudding. Carefully spread over brownies, top with pie filling. Cover and refrigerate for at least 2 hours. Makes 15-18 servings.
Jo Skaufel
1 package brownie mix or your favorite brownies in a 9x13 pan
2 C heavy whipping cream divided
1 (3.3 oz) instant white chocolate pudding mix
1 can cherry pie filling
Make brownies according to package-cool completely. In a small bowl combine 1 C cream and pudding mix. Stir for 2 min or until very thick. In a small mixing bowl beat remaining cream until peaks form, fold into pudding. Carefully spread over brownies, top with pie filling. Cover and refrigerate for at least 2 hours. Makes 15-18 servings.
Jo Skaufel
Hot Buttered Rum
Hot Buttered Rum
1 lb butter, softened
1 lb pwdered sugar
1 lb brown sugar
1 quart vanilla ice cream
mix 1st three ingredients thouroughly-add ice cream and mix well again. Add 1T cinnamon 1 1/2 t nutmeg to flavor.
Keep in freezer.
Ellen Delbridge
1 lb butter, softened
1 lb pwdered sugar
1 lb brown sugar
1 quart vanilla ice cream
mix 1st three ingredients thouroughly-add ice cream and mix well again. Add 1T cinnamon 1 1/2 t nutmeg to flavor.
Keep in freezer.
Ellen Delbridge
Chocolate Mint Snow Top Cookies
Chocolate Mint Snow Top Cookies
6 T margarine
1 C sugar
1 1/2 t vanilla
2 eggs
10 oz package of mint chocolate chips
1 1/2 C flour
1 1/2 t baking powder
1/4 t salt
powdered sugar
Cream butter & sugar, add 1 C melted chips and vanilla, beat in eggs. Add flour, salt and baking powder. Stir well. Add remaining mint chips. Wrap dough in plastic wrap, freeze until firm, abou 20 minutes. Shape dough into 1" balls & coat with powdered sugar. Bake 10-12 minutes at 350 degrees.
Jo Skaufel
6 T margarine
1 C sugar
1 1/2 t vanilla
2 eggs
10 oz package of mint chocolate chips
1 1/2 C flour
1 1/2 t baking powder
1/4 t salt
powdered sugar
Cream butter & sugar, add 1 C melted chips and vanilla, beat in eggs. Add flour, salt and baking powder. Stir well. Add remaining mint chips. Wrap dough in plastic wrap, freeze until firm, abou 20 minutes. Shape dough into 1" balls & coat with powdered sugar. Bake 10-12 minutes at 350 degrees.
Jo Skaufel
Crunchy Apple Crisp
Crunchy Apple Crisp
4 C peeled, sliced apples
1/4 C water
4 t brown sugar
2 t lemon juice
3/4 t cinnamon
Combine and place into 8" square baking dish
1/2 C oatmeal
2 T chopped nuts
1 T brown sugar
1 T oil
Combine ingredients and sprinkle over apples.
Bake at 375 for 30 min or until apples are tender.
Garrett's favorite
Jo Skaufel
4 C peeled, sliced apples
1/4 C water
4 t brown sugar
2 t lemon juice
3/4 t cinnamon
Combine and place into 8" square baking dish
1/2 C oatmeal
2 T chopped nuts
1 T brown sugar
1 T oil
Combine ingredients and sprinkle over apples.
Bake at 375 for 30 min or until apples are tender.
Garrett's favorite
Jo Skaufel
Wacky Cake
Wacky Cake
1 C sugar
1 1/2 cup flour
2 T cocoa
1 tsp soda
Mix together in an 8" or 9" square pan-no pan prep required.
Add:
1 t vanilla
1 T vinegar
6 T oil
1 C water
Stir to combine then bake at 350 degrees for 30 minutes.
I (Amy) also have a recipe like this one for a 9 x 13 pan that is called a one pan fudge cake. It always turns out moist and you don't have to have eggs or milk on hand to make this one.
Grandma Clayhold
1 C sugar
1 1/2 cup flour
2 T cocoa
1 tsp soda
Mix together in an 8" or 9" square pan-no pan prep required.
Add:
1 t vanilla
1 T vinegar
6 T oil
1 C water
Stir to combine then bake at 350 degrees for 30 minutes.
I (Amy) also have a recipe like this one for a 9 x 13 pan that is called a one pan fudge cake. It always turns out moist and you don't have to have eggs or milk on hand to make this one.
Grandma Clayhold
Rocky Road Fudge
1 pkg semi sweet chocolate chips
1 C butterscotch chips
1 C crunchy peanut butter
1 T margarine or butter
1 10.5 oz mini marshmallows
Grease a 9x9 pan-line with plastic wrap. Combine the chocolate chips, butterscotch chips and peanut butter. Cook until ingredients melt, stirring constantly. Remove from heat. Stir in marshmallows. Pour into pan, cover and refrigerate at least 3 hours. Cut into 36 pieces.
Kelly Skaufel
1 C butterscotch chips
1 C crunchy peanut butter
1 T margarine or butter
1 10.5 oz mini marshmallows
Grease a 9x9 pan-line with plastic wrap. Combine the chocolate chips, butterscotch chips and peanut butter. Cook until ingredients melt, stirring constantly. Remove from heat. Stir in marshmallows. Pour into pan, cover and refrigerate at least 3 hours. Cut into 36 pieces.
Kelly Skaufel
Chinese Hamburger Casserole
2 lbs hamburger
2 C celery
1 C chopped onion
1 can cream of mushroom soup
1 can chicken soup
2 cans water
1/3 C uncooked rice
2 T soy sauce
Brown the meat, celery & onion. Add soups and rest of the ingredients. Mix & bake at 325 degrees for 1 1/2 hours covered. Uncover and top with 1 can Chinese noodles. Return to oven and brown noodles for a few minutes.
Kathy Riopelle
2 C celery
1 C chopped onion
1 can cream of mushroom soup
1 can chicken soup
2 cans water
1/3 C uncooked rice
2 T soy sauce
Brown the meat, celery & onion. Add soups and rest of the ingredients. Mix & bake at 325 degrees for 1 1/2 hours covered. Uncover and top with 1 can Chinese noodles. Return to oven and brown noodles for a few minutes.
Kathy Riopelle
Tower Torte
Tower Torte
2 C milk
1 large pkg pudding mix
1/2 C cream whipped
2 C miniature marshmallows
1/2 C walnuts chopped
1 angel food cake
Prepare pudding with milk. Chill. Fold in whipped cream, marshmallows & nuts. Slice cake into 2 layers. Spread filling between layers & on top. Chill until serving.
Jo's favorite birthday cake
Jo Skaufel
2 C milk
1 large pkg pudding mix
1/2 C cream whipped
2 C miniature marshmallows
1/2 C walnuts chopped
1 angel food cake
Prepare pudding with milk. Chill. Fold in whipped cream, marshmallows & nuts. Slice cake into 2 layers. Spread filling between layers & on top. Chill until serving.
Jo's favorite birthday cake
Jo Skaufel
Friday, August 29, 2008
Hamburger Soup
Hamburger Soup
1 lb hamburger
1 C chopped onion
1 C diced potatoes
1 C diced carrots
1/2 C celery
1 C cabbage (or more)
1 8 oz can tomato sauce
1/4 C uncooked rice
1 small crushed bayleaf
1/2 t thyme
1 basil leaf
4 t salt
1/4 t pepper
5 C water
Brown the hamburger, drain, combine with onions, potatoes, celery, carrots, cabbage. Cook until veggies are a little soft. Add rice, spices and water. Bring to a boil. Cover and simmer for one hour.
Note: We Riopelle girls call this soup BO Soup-Robin says your clothes smell like BO after making this soup.
This recipe would be good with brown rice and turkey burger by the way.
Kathy Riopelle
Additional Note 09/21/2008:
I made this soup today and omitted the cabbage. I used ground turkey, added extra potato and onion, and threw in half a can of lima beans.
Next time I will substitute the rice for pasta shells and throw in a can of beans and call it minestrone. :D
1 lb hamburger
1 C chopped onion
1 C diced potatoes
1 C diced carrots
1/2 C celery
1 C cabbage (or more)
1 8 oz can tomato sauce
1/4 C uncooked rice
1 small crushed bayleaf
1/2 t thyme
1 basil leaf
4 t salt
1/4 t pepper
5 C water
Brown the hamburger, drain, combine with onions, potatoes, celery, carrots, cabbage. Cook until veggies are a little soft. Add rice, spices and water. Bring to a boil. Cover and simmer for one hour.
Note: We Riopelle girls call this soup BO Soup-Robin says your clothes smell like BO after making this soup.
This recipe would be good with brown rice and turkey burger by the way.
Kathy Riopelle
Additional Note 09/21/2008:
I made this soup today and omitted the cabbage. I used ground turkey, added extra potato and onion, and threw in half a can of lima beans.
Next time I will substitute the rice for pasta shells and throw in a can of beans and call it minestrone. :D
Wednesday, August 27, 2008
Best Foods Potato Salad
Best Foods Potato Salad
1 C Mayo
2 T vinegar
1/2 t salt
1 t sugar
1/4 t pepper
4 C cubed, cooked potatoes
1 C celery sliced
1/2 C chopped onion
2 hard boiled eggs, chopped
Combine first ingredients. Stir in the remaining ingredients. Cover and chill.
Kathy Riopelle
1 C Mayo
2 T vinegar
1/2 t salt
1 t sugar
1/4 t pepper
4 C cubed, cooked potatoes
1 C celery sliced
1/2 C chopped onion
2 hard boiled eggs, chopped
Combine first ingredients. Stir in the remaining ingredients. Cover and chill.
Kathy Riopelle
Cinnamon Ornaments
Cinnamon Ornaments
4 oz cinnamon
1 T ground cloves
1 T nutmeg
3/4 C applesauce
2 T white glue
Mix spices together in a bowl. Add applesauce and glue. Mix with hands. Separate into 4 parts. Roll out to 1/4" thick (keep it thick or the edges will curl up). Press into cookie molds or use cookie cutters. Insert a tiithpick to make a hole for hanging. Allow to dry 4-5 days on a cookie rack, turning occasionally.
Kathy Riopelle
4 oz cinnamon
1 T ground cloves
1 T nutmeg
3/4 C applesauce
2 T white glue
Mix spices together in a bowl. Add applesauce and glue. Mix with hands. Separate into 4 parts. Roll out to 1/4" thick (keep it thick or the edges will curl up). Press into cookie molds or use cookie cutters. Insert a tiithpick to make a hole for hanging. Allow to dry 4-5 days on a cookie rack, turning occasionally.
Kathy Riopelle
Turtle Cake
Turtle Cake
1 German chocolate cake mix
1 package caramels
1 cube butter
1 can sweetened condensed milk
1 C chopped nuts
1 C chocolate chips
Mix cake according to package directions. Pour half into a 9 x 13 pan. Bake at 350 degress for 25 minutes. Mix caramels, milk, and butter in a saucepan. Melt and pour over baked cake. Top with remaining cake batter, then top that with chocolate chips and nuts (I think-its not mentioned in the original recipe-I will confirm). Bakes at 325 degrees for 20-25 minutes.
*Note the temperature change at the end of the recipe-you don't want to ruin the bottom of your cake after all that work!
Kathy Riopelle
1 German chocolate cake mix
1 package caramels
1 cube butter
1 can sweetened condensed milk
1 C chopped nuts
1 C chocolate chips
Mix cake according to package directions. Pour half into a 9 x 13 pan. Bake at 350 degress for 25 minutes. Mix caramels, milk, and butter in a saucepan. Melt and pour over baked cake. Top with remaining cake batter, then top that with chocolate chips and nuts (I think-its not mentioned in the original recipe-I will confirm). Bakes at 325 degrees for 20-25 minutes.
*Note the temperature change at the end of the recipe-you don't want to ruin the bottom of your cake after all that work!
Kathy Riopelle
Tex Mex Chicken Chowder
Tex Mex Chicken Chowder
1 C chopped onion
1 C thinly sliced celery
2 garlic cloves minced
1 T oil
1 1/2 lbs boneless chicken breasts cubed
32 oz can chicken broth
1 pkg country gravy mix
2 C milk
16 oz jar chunky salsa
32 oz bag frozen hash browns
4.5 oz can chopped green chiles
8 oz velveeta, cubed
1. Combine opnions, celery, garlic, oil, chicken and broth in a 5 quart slow cooker.
2. Cover and cook on low for 2.5 hours until chicken is no longer pink.
3. In a separate bowl, dissolve gravy mix in milk, stir into chicken mixture. Add salsa, potatoes, chilies and cheese. Combine well, cook on low 2-4 hours or until potatoes are fully cooked.
Kathy Riopelle
1 C chopped onion
1 C thinly sliced celery
2 garlic cloves minced
1 T oil
1 1/2 lbs boneless chicken breasts cubed
32 oz can chicken broth
1 pkg country gravy mix
2 C milk
16 oz jar chunky salsa
32 oz bag frozen hash browns
4.5 oz can chopped green chiles
8 oz velveeta, cubed
1. Combine opnions, celery, garlic, oil, chicken and broth in a 5 quart slow cooker.
2. Cover and cook on low for 2.5 hours until chicken is no longer pink.
3. In a separate bowl, dissolve gravy mix in milk, stir into chicken mixture. Add salsa, potatoes, chilies and cheese. Combine well, cook on low 2-4 hours or until potatoes are fully cooked.
Kathy Riopelle
Potato Quiche
Potato Quiche
3 C shredded raw potatoes
3/4 C browned ground beed
3 t oil
1 C grated cheese
1/4 C chopped onion
1 C evaporated milk
2 eggs
1/2 t salt
1/8 t pepper
Coat shredded potatoes with oil. Press into 10" pie pan. Cover tightly (presumably with foil) and bake until cooked through. Uncover to brown a bit if desired. Layer cheese, onion and beef on top of potatoes. Combine egg, milk, salt & pepper. Pour over other ingredients. Bake 35 minutes at 425 degrees.
Kathy Riopelle
3 C shredded raw potatoes
3/4 C browned ground beed
3 t oil
1 C grated cheese
1/4 C chopped onion
1 C evaporated milk
2 eggs
1/2 t salt
1/8 t pepper
Coat shredded potatoes with oil. Press into 10" pie pan. Cover tightly (presumably with foil) and bake until cooked through. Uncover to brown a bit if desired. Layer cheese, onion and beef on top of potatoes. Combine egg, milk, salt & pepper. Pour over other ingredients. Bake 35 minutes at 425 degrees.
Kathy Riopelle
Orange Sherbet Punch
Orange Sherbet Punch
6 C cranberry juice
1 quart apple juice
1/4 C orange juice
2-6 oz cans frozen limeade
1 quart orange sherbet
crushed ice
Combine first four ingredients in punch bowl. Chill. Add sherbet and ice-serve.
Makes 20-25 cups
Kathy Riopelle
6 C cranberry juice
1 quart apple juice
1/4 C orange juice
2-6 oz cans frozen limeade
1 quart orange sherbet
crushed ice
Combine first four ingredients in punch bowl. Chill. Add sherbet and ice-serve.
Makes 20-25 cups
Kathy Riopelle
Hamburger Stroganoff
Hamburger Stroganoff
1 lb ground beef
1 med onion (1/2 C)
1/4 C butter
2 T flour
1 t salt
1 t garlic salt
1/4 t pepper
1 can cream chicken soup
1 C sour cream
2 C cooked noodles
Brown beef & onion in butter. Stir in flour, salt, garlic salt, pepper. Cook 5 minutes. Remove from heat, stir in soup, stir uncovered for 10 minutes, add sour cream and heat through.
Kathy Riopelle
1 lb ground beef
1 med onion (1/2 C)
1/4 C butter
2 T flour
1 t salt
1 t garlic salt
1/4 t pepper
1 can cream chicken soup
1 C sour cream
2 C cooked noodles
Brown beef & onion in butter. Stir in flour, salt, garlic salt, pepper. Cook 5 minutes. Remove from heat, stir in soup, stir uncovered for 10 minutes, add sour cream and heat through.
Kathy Riopelle
Aunt Alta's Peanut Butter Peanut Brittle
Aunt Alta's Peanut Butter Peanut Brittle
2 C Peanut Butter (Adams no stir is the best)
1 1/2 C White Karo Syrup
1/4 C Water
1 ½ C Sugar
2T Butter
2C Spanish Peanuts
Then mix together 1t baking soda 2t water and 1 t vanilla
Heat peanut butter in double broiler. Combine sugar, syrup and ¼ cup of water. Cook to 275 degrees. Lower heat, add butter stirring until melted. Cook to 300 degrees. Add peanuts, remove from hear. Add soda mixture. Mix well, and then add peanut butter. Mix well again.
Pour at once on a well buttered shiny cookie sheet or marble slab. Spread as thin as possible. Cool. Break into pieces. Quick cooling is the secret. When I used cookie sheets I wet a bath towel and put it in the freezer and set pans on the frozen towel. I also wadded up foil, when buttered on the bottom it works well to spread the peanut brittle.
Patty Delbridge
2 C Peanut Butter (Adams no stir is the best)
1 1/2 C White Karo Syrup
1/4 C Water
1 ½ C Sugar
2T Butter
2C Spanish Peanuts
Then mix together 1t baking soda 2t water and 1 t vanilla
Heat peanut butter in double broiler. Combine sugar, syrup and ¼ cup of water. Cook to 275 degrees. Lower heat, add butter stirring until melted. Cook to 300 degrees. Add peanuts, remove from hear. Add soda mixture. Mix well, and then add peanut butter. Mix well again.
Pour at once on a well buttered shiny cookie sheet or marble slab. Spread as thin as possible. Cool. Break into pieces. Quick cooling is the secret. When I used cookie sheets I wet a bath towel and put it in the freezer and set pans on the frozen towel. I also wadded up foil, when buttered on the bottom it works well to spread the peanut brittle.
Patty Delbridge
Welcome!
Welcome to the Deer Lake Darlings blog! I will be posting the cook book updates and the original cook book recipes as well. A few of the recipes are incomplete, but I will call the submitter and get the details and finish them up.
If you have questions about navigating around the blog I can help.
Please feel free to blog any recipes you have, updates on you and your fam, pictures, whatever you'd like to share with all the Darlings!
:D Amy
If you have questions about navigating around the blog I can help.
Please feel free to blog any recipes you have, updates on you and your fam, pictures, whatever you'd like to share with all the Darlings!
:D Amy
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