Baked Oatmeal - Serves 12
Stir together:
9 cups oatmeal
(¾ cup buttermilk powder)
4 t cinnamon
2 t salt
Blend the following thoroughly then add to dry ingredients:
¾ cup honey
1 cup oil
3 cups water
6 eggs
Finally add:
2 T baking powder
stirring just until blended.
Pour into a 13 x 9 pan or tube pan.
Bake at 350o for 45 to 50 minutes.
Works well as muffins; bake for 20 minutes.
Tuesday, April 1, 2008
Chicken and Cheese Enchiladas- A family favorite!
Chicken and Cheese Enchiladas (and “lasagna”)
Serves:
Briefly fry in oil to soften:
16 corn tortillas
Meat filling: Blot, quarter if making “lasagna” and set aside. Sauté till limp:
2 med. onions, thinly sliced
in:
2 T butter
Take off heat. Add and toss together:
1 small can chopped green chilies
4 cups diced cooked chicken (or cube and sauté with onions above)
2 – 3 oz. Cream cheese, diced
2 cups cooked rice, optional
½ cup chopped olives, optional
Set aside.
Sauce: Combine the following and briefly simmer to meld flavors:
1 (8 oz) can tomato sauce
1 can cream of mushroom soup
1 clove garlic, minced
2/3 cup water
1/3 cup sweet (red is best) pepper, chopped
½ can green chilies, chopped
½ t. cumin
salt to taste
Traditional style: Dip tortillas in sauce then fill with 1/3 cup of chicken mixture. Top with cheese.
Roll and place in 13 x 9 pan. Pour excess sauce over all. Bake at 375o for 30 min.
Sprinkle top with more grated cheese during the last 5 minutes. Serve with sour cream and salsa.
“lasagna”style: put a small amount of sauce on bottom of pan. Layer tortilla quarters. Put half the meat mixture then layer some grated cheese. Put on another layer of tortillas, sauce over all to moisten, the rest of the meat, more cheese, the rest of the tortillas and the rest of the sauce.
Bake as above.
Serves:
Briefly fry in oil to soften:
16 corn tortillas
Meat filling: Blot, quarter if making “lasagna” and set aside. Sauté till limp:
2 med. onions, thinly sliced
in:
2 T butter
Take off heat. Add and toss together:
1 small can chopped green chilies
4 cups diced cooked chicken (or cube and sauté with onions above)
2 – 3 oz. Cream cheese, diced
2 cups cooked rice, optional
½ cup chopped olives, optional
Set aside.
Sauce: Combine the following and briefly simmer to meld flavors:
1 (8 oz) can tomato sauce
1 can cream of mushroom soup
1 clove garlic, minced
2/3 cup water
1/3 cup sweet (red is best) pepper, chopped
½ can green chilies, chopped
½ t. cumin
salt to taste
Traditional style: Dip tortillas in sauce then fill with 1/3 cup of chicken mixture. Top with cheese.
Roll and place in 13 x 9 pan. Pour excess sauce over all. Bake at 375o for 30 min.
Sprinkle top with more grated cheese during the last 5 minutes. Serve with sour cream and salsa.
“lasagna”style: put a small amount of sauce on bottom of pan. Layer tortilla quarters. Put half the meat mixture then layer some grated cheese. Put on another layer of tortillas, sauce over all to moisten, the rest of the meat, more cheese, the rest of the tortillas and the rest of the sauce.
Bake as above.
Sunday, March 30, 2008
Rhubarb Dumplings- Amish Favorite!
Rhubarb Dumplings
This is one of our family’s favorite recipes. We make it every year, if we have rhubarb from the garden. Sometimes we put strawberries in it, too. It is so fun, and absolutely delicious! If relatives came to visit in the Summer, this was one of our treats!
Sauce:
1 ½ c. Sugar
1tablespoon all purpose flour
¼ teaspoon ground cinnamon, rounded
¼ teaspoon salt
1 ½ cups water
1/3 cup butter
1 teaspoon vanilla extract
Red food coloring
Dough:
2 cups all purpose flour
2 Tablespoons sugar
2teaspoons baking powder
¼ teaspoon salt
2 ½ tablespoons cold butter
½ cup milk
Filling:
2 tablespoons ¼ stick butter, softened
2 cups finely chopped rhubarb*
½ cu sugar
Ground cinnamon
*Substitute 1 cup of rhubarb for 1 cup of strawberries. This makes it a really good treat! Especially with vanilla ice cream!
Preheat oven to 350. Prepare sauce first. In a small saucepan, combine sugar, flour, cinnamon, and salt. Gradually mix in the watter and add the butter. Bring to a boil over high heat, and cook 1 minute. Add the vanilla and if desired, enough food coloring to tint the mixture a deep pink. Let cool.
Prepare the dough. In a medium mixing bowl or food processor bowl, combine the flour sugar, baking powder, and salt. Cut in or process in the butter, until the mixture resembles small corn niblets. Add the milk and mix quickly, do not overmix. Gather dough into a ball and roll out onto floured board or clothe to a 12x 10 inch rectangle.
Spread the dough with the softened butter, and arrange rhubarb, on the top. Spread sugar over all, and dust liberally with cinnamon. Roll up fron the long side,(like cinnamon rolls) and place a cutting board, seam side down. With a sharp knife, cut the roll into 12 slices. Arrange cut side up on an oiled 3qt. Flat baking dish. Pour cooled sauce over top of dumplings. Bake for 35 minutes until the dumplings are puffy and golden brown.
NOTE: Frozen rhubarb can be substituted. Do not thaw before arranging on dough. Cook the same length of time.
This is one of our family’s favorite recipes. We make it every year, if we have rhubarb from the garden. Sometimes we put strawberries in it, too. It is so fun, and absolutely delicious! If relatives came to visit in the Summer, this was one of our treats!
Sauce:
1 ½ c. Sugar
1tablespoon all purpose flour
¼ teaspoon ground cinnamon, rounded
¼ teaspoon salt
1 ½ cups water
1/3 cup butter
1 teaspoon vanilla extract
Red food coloring
Dough:
2 cups all purpose flour
2 Tablespoons sugar
2teaspoons baking powder
¼ teaspoon salt
2 ½ tablespoons cold butter
½ cup milk
Filling:
2 tablespoons ¼ stick butter, softened
2 cups finely chopped rhubarb*
½ cu sugar
Ground cinnamon
*Substitute 1 cup of rhubarb for 1 cup of strawberries. This makes it a really good treat! Especially with vanilla ice cream!
Preheat oven to 350. Prepare sauce first. In a small saucepan, combine sugar, flour, cinnamon, and salt. Gradually mix in the watter and add the butter. Bring to a boil over high heat, and cook 1 minute. Add the vanilla and if desired, enough food coloring to tint the mixture a deep pink. Let cool.
Prepare the dough. In a medium mixing bowl or food processor bowl, combine the flour sugar, baking powder, and salt. Cut in or process in the butter, until the mixture resembles small corn niblets. Add the milk and mix quickly, do not overmix. Gather dough into a ball and roll out onto floured board or clothe to a 12x 10 inch rectangle.
Spread the dough with the softened butter, and arrange rhubarb, on the top. Spread sugar over all, and dust liberally with cinnamon. Roll up fron the long side,(like cinnamon rolls) and place a cutting board, seam side down. With a sharp knife, cut the roll into 12 slices. Arrange cut side up on an oiled 3qt. Flat baking dish. Pour cooled sauce over top of dumplings. Bake for 35 minutes until the dumplings are puffy and golden brown.
NOTE: Frozen rhubarb can be substituted. Do not thaw before arranging on dough. Cook the same length of time.
Wednesday, March 26, 2008
Potato Sausage Casserole
Potato Sausage Casserole
1 lbs. bulk pork sausage
1 can cream of mushroom soup
¾ cup milk
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
3 cups sliced peeled raw potatoes
chopped fresh parsley, optional
Brown sausage; drain and set aside. Combine soup,milk,onion,salt and pepper. In a greased 2- qt. casserole dish, layer half of the potatoes, heald of the soup mix and half of the sausage. Repeat, ending with sausage. Cover and bake at 350 for 1 hour or until potatoes are tender. Sprinkle with cheese; return to the oven, uncovered for 2-3 minutes, or until the cheese melts. Garnish with Parsley, if desired. 6 servings
1 lbs. bulk pork sausage
1 can cream of mushroom soup
¾ cup milk
½ cup chopped onion
½ tsp. salt
¼ tsp. pepper
3 cups sliced peeled raw potatoes
chopped fresh parsley, optional
Brown sausage; drain and set aside. Combine soup,milk,onion,salt and pepper. In a greased 2- qt. casserole dish, layer half of the potatoes, heald of the soup mix and half of the sausage. Repeat, ending with sausage. Cover and bake at 350 for 1 hour or until potatoes are tender. Sprinkle with cheese; return to the oven, uncovered for 2-3 minutes, or until the cheese melts. Garnish with Parsley, if desired. 6 servings
Chunky Potato Corn and Bacon Soup!!!! Yummy!
CHUNKY POTATO CORN AND BACON SOUP
Serves 6-8
1 tbsp Olive Oil
30g unsalted Butter
4 slices Bacon, rind removed
1 Leek (white part only), chopped
1 Onion, finely chopped
2 tbsp Plain flour
1 L. (4 cups) chicken stock
1 tin corn
5 – 6 medium Potatoes (about 650g), finely diced
2 Egg yolks
300 ml Sour Cream
2 tbsp chopped flat-leaf parsley
Method:
Heat oil and butter in a large saucepan over medium heat, add bacon and cook until just starting to crisp. Reduce heat to low, add leek and onion, and cook for 5 mins until softened but not browned. Stir in flour and cook, stirring, for a further minute, then add stock. Increase heat to medium – high. Add the potatoes to the soup and simmer for 6 minutes or until potatoes are starting to soften, then stir in corn. Mix together egg yolks and sour cream in a bowl, add a little hot soup and combine well. Pour egg yolk mixture back into soup and stir for a further 1 – 2 minutes over low heat – do not boil. Season with salt and pepper and stir in parsley just before serving.
Abbie TammeYass, Australia
Serves 6-8
1 tbsp Olive Oil
30g unsalted Butter
4 slices Bacon, rind removed
1 Leek (white part only), chopped
1 Onion, finely chopped
2 tbsp Plain flour
1 L. (4 cups) chicken stock
1 tin corn
5 – 6 medium Potatoes (about 650g), finely diced
2 Egg yolks
300 ml Sour Cream
2 tbsp chopped flat-leaf parsley
Method:
Heat oil and butter in a large saucepan over medium heat, add bacon and cook until just starting to crisp. Reduce heat to low, add leek and onion, and cook for 5 mins until softened but not browned. Stir in flour and cook, stirring, for a further minute, then add stock. Increase heat to medium – high. Add the potatoes to the soup and simmer for 6 minutes or until potatoes are starting to soften, then stir in corn. Mix together egg yolks and sour cream in a bowl, add a little hot soup and combine well. Pour egg yolk mixture back into soup and stir for a further 1 – 2 minutes over low heat – do not boil. Season with salt and pepper and stir in parsley just before serving.
Abbie TammeYass, Australia
Saturday, March 22, 2008
"White" Chili
“White” Chili 10 – 12 oz servings
Pressure cook for 35 minutes (or soak overnight) the following:
1 lb. white beans
in
2 quarts water
Dice then sauté,
1 lb. Chicken breasts
1 1/3 cups onion
1 T oil or butter
Add to chicken,
8 oz. of green chilies, chopped
Add the following to the soaking beans about an hour before mealtime,
2 oz. chicken base
2 t. cumin
1 ¾ t oregano
¼ t cayenne
2-3 cloves garlic, minced
1/3 t salt
chicken mixture
Simmer for ½ hour or more before mealtime.
***Serve with a dollop of sour cream, green onions, and grated cheese. Try it with Best Corn Bread!
Pressure cook for 35 minutes (or soak overnight) the following:
1 lb. white beans
in
2 quarts water
Dice then sauté,
1 lb. Chicken breasts
1 1/3 cups onion
1 T oil or butter
Add to chicken,
8 oz. of green chilies, chopped
Add the following to the soaking beans about an hour before mealtime,
2 oz. chicken base
2 t. cumin
1 ¾ t oregano
¼ t cayenne
2-3 cloves garlic, minced
1/3 t salt
chicken mixture
Simmer for ½ hour or more before mealtime.
***Serve with a dollop of sour cream, green onions, and grated cheese. Try it with Best Corn Bread!
Wednesday, March 19, 2008
Old Fashioned Turkey Sausage
Old-Fashioned Turkey Sausage
1 pound ground turkey
3/4 teaspoon sea salt
1/4-1/2 teaspoon ground black pepper*
1-2 teaspoons dried sage*
Directions: Mix all ingredients in a bowl **. Shape 1 Tablespoon of meat into patties...or links. Fry or bake until brown. Eat with any regular breakfast food!
* Depending on your tastes!
** Do not use a plastic bowl...glass or stainless steel is preferable!
Batch can be double or tripled according to number of family members!
1 pound ground turkey
3/4 teaspoon sea salt
1/4-1/2 teaspoon ground black pepper*
1-2 teaspoons dried sage*
Directions: Mix all ingredients in a bowl **. Shape 1 Tablespoon of meat into patties...or links. Fry or bake until brown. Eat with any regular breakfast food!
* Depending on your tastes!
** Do not use a plastic bowl...glass or stainless steel is preferable!
Batch can be double or tripled according to number of family members!
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