janet's recipes

Eggs Benedict

2011-06-28T15:07:00.001-07:00

To start, you'll need the following:

English Muffins, I like Sour Dough toasted and buttered.
2 farm fresh eggs for poaching
smoked salmon, (Zach smokes his own in the smoker, yum!) or Canadian bacon or ham
1 recipe for Hollandaise (below)

For the Hollandaise, this recipe is inspired by Ina Garten from the Food Network. It's an easy blender based sauce which takes out the need for a double boiler. However, if you're weary about eating under-cooked egg yolks, honestly I'm not sure how much the melted butter actually cooks the yolks, so keep that in mind.

1/2 stick butter
1 egg yolk
1 1/2 tsp lemon juice (you can also use white wine vinegar)
1/2 tsp salt
pinch cayenne pepper, a dash of Tabasco, or some smoked Paprika

In a small pot on low, melt butter. While that's melting, blend the remaining ingredients in a blender. Once combined, slowly add the butter and blend until well incorporated. Viola' your done, instant, easy Hollandaise.

For the poached eggs, in a medium pot, (a short, wide one works well because it gives you room to swish around) add about 2 inches of water and bring to a simmer. Crack your eggs and gently lay them in the water. They will swirl and float around. If they sink to the bottom, leave them be until the whites start to become opaque, then gently lift them to float with a spoon. As the eggs float, ladle the hot water over the yolks to cook, they will become opaque as well. You can skim the "foam" as it collects around the top of the water. Cook until the whites are fairly firm and remove with a slotted spoon. You can dry the eggs on a paper towel or a bread crust before placing on the toasted, buttered English Muffin.

Carrot Cake (Lynette from infusion center's recipe)

2011-03-28T14:12:00.000-07:00

Betty Crocker Super Moist Carrot Cake Mix

Follow box directions but add:

1/2 cup of flour
1/4 cup of apple sauce
Cinnamon to taste ( for me it was a pretty good size shake)
1/4 cup chopped walnuts, I prefer pecans but this time I used walnuts
Raisins oh I used about 1/2 to 3/4 cup

It's baking now.

Beef and Three Bean Chili (Pinch my Salt blog)

2011-02-04T11:29:00.001-08:00

2 tablespoons olive oil
one large yellow onion, chopped
one green bell pepper, seeded and chopped
two cloves of garlic, minced
one large jalapeno, minced (seeds and all)
one pound of ground beef (I used 85% lean)
3 tablespoons chili powder*
2 teaspoons chipotle chili powder**
2 teaspoons cumin
1 cup of your favorite beer (I used a pale ale)
one 14.5 oz. can of fire-roasted diced tomatoes***
one 14.5 oz. can of fire-roasted crushed tomatoes****
one can of water (just fill an empty tomato can with water)
one small can of tomato paste
one can of pinto beans, drained and rinsed
one can of black beans, drained and rinsed
one can of kidney beans, drained and rinsed
1-2 cups of frozen corn (optional)
2 teaspoons kosher salt, or to taste

1. In a large saucepan or dutch oven over medium heat, cook onion and pepper in olive oil until softened, about five minutes. Add garlic and jalapeno and cook, stirring, for another minute, then add ground beef. Cook, breaking up the meat with a wooden spoon, just until meat is no longer pink. Drain the fat from the pan then return to heat.

2. Add the two chili powders and cumin, and cook the spices and the meat together, stirring, for half a minute or so. Add the beer, stir, and allow to cook while you open all the cans and drain and rinse the beans. Add all the tomatoes, one can of water (just fill an empty tomato can with water), tomato paste, and beans; stir well. Bring mixture up to a slow boil then turn the heat down to low and simmer, partially covered, for about an hour.

3. As the chili simmers, stir it occasionally, and taste to see if you need/want more chili powder or cumin (don’t add salt until it’s done cooking). Once chili has reached the thickness you like, stir in the frozen corn and cook for a few more minutes, then add salt to taste. Eat immediately or wait for it to cool then refrigerate overnight. The chili tastes even better the next day! It can also be frozen.

Yield: 6 to 8 servings

Notes: *Feel free to use more or less chili powder depending on your preference. I probably used more than 3 T, but some people prefer a lot less! **optional, or can substitute one tablespoon chopped chipotle chile in adobo. ***they don’t have to be fire-roasted, that’s just what I had on hand. ****You could substitute one large (28oz) can of crushed tomatoes for the two smaller cans of diced/crushed tomatoes. This chili did not seem spicy to me at all, but if you are making it for kids (or really wimpy adults), you can make these changes: remove all the seeds from the jalapeno before chopping (or leave it out altogether), leave out the chipotle chili powder, reduce regular chili powder to 2 tablespoons

Split Pea Rice Soup

2010-12-30T16:31:00.000-08:00

Ham bone with some meat on it
2 carrots
1 med size parsnips
1 bag split peas (rinsed clean)
Cooked rice

Cook Ham bone till meat falls away from bone. Drain and keep the liquid. Cut meat into chucks. Peel carrots and parsnips, slice carrots, cut parsnips in large pieces so that you can remove later.

Add water to cover all. Gently boil till peas are soft.

Add cooked rice to your liking.

Tam's Cheesebuger Soup

2010-12-27T15:54:00.001-08:00

Ingredients

* 1/2 pound ground beef
* 3/4 cup chopped onion
* 3/4 cup shredded carrots
* 3/4 cup diced celery
* 1 teaspoon dried basil
* 1 teaspoon dried parsley flakes
* 4 tablespoons butter, divided
* 3 cups chicken broth
* 4 cups diced peeled potatoes (1-3/4 pounds)
* 1/4 cup all-purpose flour
* 2 cups (8 ounces) VELVEETA Pasteurized Prepared Cheese Product
* 1-1/2 cups milk
* 3/4 teaspoon salt
* 1/4 to 1/2 teaspoon pepper
* 1/4 cup sour cream

Directions

* In a 3-qt. saucepan, brown beef; drain and set aside. In the same
* saucepan, saute onion, carrots, celery, basil and parsley in 1
* tablespoon butter until vegetables are tender, about 10 minutes. Add
* broth, potatoes and beef; bring to a boil. Reduce heat; cover and
* simmer for 10-12 minutes or until potatoes are tender.
*
* Meanwhile, in a small skillet, melt remaining butter. Add flour; cook
* and stir for 3-5 minutes or until bubbly. Add to soup; bring to a
* boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese,

Raisin Filled Cookies (niki A.)

2010-12-17T20:16:00.000-08:00

1 c. shortening
2 c. sugar
2 eggs
5 1/2 +/- cups flour (I usually have to add more flour)
1 tsp. salt
4 tsp. baking powder
1 tsp. soda
1 c. milk
2 tsp. vanilla

Cream shortening and sugar together. Add vanilla. Add eggs and beat until fluffy. Measure flour adn add salt, soda and baking powder. Add dry ingredients alternately with milk, stir until smooth. add more flour if necessary. Chill dough for several hours in frig. I take a little bit out at a time and roll it to 1/8" thickness. Cut with a round cutter and place 1 inch apart on greased cookie sheet, spread with the following filling:

3 c. whole raisins
1 c. sugar
1 c. water
2 tsp. flour
1/2 c. chopped nuts (I never used nuts in mine)

Combine ingredients and cook until thick stirring constantly. After cool then I run through my food processor, you don't have to, but we like our filling grounded now whole...So it's your choice...
Cool before spreading on cookies. Put a tsp. of filling in center of each and cover with another round of dough. Bake at 400 degrees for 10-12 minutes.
*Makes 4 dozen cookies

*These really are easy to make the key is to make sure your filling is cool and your dough is cold, I usually put my dough in the frig at least 3 hours.... You don't have to put a hole in the top you can just put a slit on the top to vent it.
Enjoy :-)

Pie Crust (with egg white)

2010-10-14T19:55:00.000-07:00

1 1/2 cup flour

1/2 cup crisco

Butter walnut size

1/2 tsp salt

1/4 cup cold water

1/2 egg white

Never can find the slip of paper I wrote this on.

Pumpkin Log

2008-12-15T09:21:00.001-08:00

Ingredients:

-Cake --

3 Eggs

1 C. sugar

3/4 C. flour

2/3 C. pumpkin (canned)

1 Tsp. baking soda

1/2 Tsp. cinnamon

-Filling --

2 Tbsp. butter, softened

8 oz. cream cheese, softened

3/4 tsp. vanilla

1/2 c. powdered sugar (or up to 1 cup)

Directions:
Cake: Preheat oven to 375 degrees. Mix ingredients together. Line a 10" x 15 cookie sheet with waxed paper. Pour mixture onto cookie sheet and bake for 15 minutes. Sprinkle powdered sugar on a clean/new dishtowel. Turn cake out of cookie sheet onto the dishtowel. Remove the waxed paper and roll cake in towel while cake is still hot. (Roll it lengthwise, from one 15" side to the other 15" side.) Cool completely, then refrigerate overnight (but no more than one day). Unroll carefully (it will still retain its basic curled shape), removing towel, and spread filling inside. Sprinkle chopped nuts on top of filling, if desired, and re-roll. Filling recipe is below. The log can be frozen if wrapped tightly in aluminum foil Filling: Blend the ingredients together with a mixer until smooth.

Low-fat, foolproof 9″ pie shell

2008-02-19T17:01:00.000-08:00

By SusieJ

* 1/3 cup rolled oats (not the instant kind) or almonds or pistachios or walnuts
* 3/4 cup unbleached all-purpose flour
* 1 teaspoon sugar
* 1/4 teaspoon baking powder
* 1/4 teaspoon salt
* 14 tablespoons (1/2 stick) cold unsalted butter, cut in slices.
* 1 teaspoon apple cider vinegar — I learned this from Aunt Joyce. (This keeps the crust flaky and light, and no you can’t taste it. Technically, it keeps the gluten from forming in the dough, which would make the pie crust chewy.)
* 3 tablespoons sour cream (Low fat is fine.)

If you want to quadruple this recipe, which I highly recommend to save yourself some time, just multiply all the quantities times four. Today, I multiplied everything by 5, and ended up with six shells. (Might have had something to do with all the distractions I had today with the Legos?)

1. Grind the oats or nuts in a food processor for about 30 seconds until they form a fine coarse grain, 30-45 seconds.
2. You can continue to use the food processor here, and add the flour, baking powder and salt. Or mix these ingredients into a bowl.
3. Add the butter slices. If you’re using the food processor, add the butter slices all at once. If you’re doing this by hand, add the butter into the dry ingredients a bit at a time, and work the mixture with your fingers until it is a coarse meal.
4. Sprinkle in the vinegar, then add the sour cream all at once into the food processor. If you’re working by hand, only add a tablespoon of the sour cream at a time.
5. Knead the dough on a floured surface, preferably on waxed paper a couple of times.
6. Set the ball in the refrigerator for 15-30 minutes

# If you have doubled or tripled the dough, divide the dough into the appropriate quantities and pull out enough for one pie shell.
# I used two sheets of waxed paper to make the dough wide enough to fit into my 9″ pie shell. I smeared a bit of olive oil on the sheets and my rolling pin to keep the dough from sticking.
# Once I had the disc in the right shape, I laid a fresh waxed paper sheet into the pie pan, smeared on a little olive oil and carefully laid this disc on the waxed paper, letting the dough take on the shape of the pie shell.
# I continued the steps, pulling a new ball of dough out until I had the six, with waxed paper layered between each shell. The whole time I was thinking about how to make sure I had enough left-over dough to make pinwheels. Whenever my Mom baked a pie, she would cut off the leftover dough around the edges, and make pinwheels. She’d slather the dough with butter, cover in cinnamon and sugar and roll the whole pastry piece up into a roll, about 1 inch around. Then she’d slice them and bake them in a pie shell.
# Once I had rolled out each disc, and layered them in the pie shell, they are ready for the freezer. Tonight, once they are firmly frozen, I will CAREFULLY, as they are fragile, remove the pie shell from underneath, and place the entire stack into a large freezer bag. They will keep for three months

No-Bake Peanut Butter -Toblerone Cheesecake

2008-02-19T16:42:00.001-08:00

By Colors of Dawn

Prep: 20 min. / Total: 3 hours 20 min. (incl. refrigerating)

* 1 1/4 cups Oreo Baking Crumbs
* 1/4 cup butter, melted
* 2 pkg (250 g each) Philadelphia Brick Cream Cheese, softened
* cup Kraft Smooth Peanut Butter
* 1 cup sugar
* 1 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
* 1 1/2 cups thawed Cool Whip Whipped Topping, divided

MIX crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 min.

BEAT cream cheese, peanut butter and sugar with electric mixer on medium speed until well blendd. Stir half of the chocolate into cream cheese mixture. Gently stir in 1 cup of the whipped topping. Spoon over crust. Refrigerated 3 hours.

MICROWAVE remaining 1/2 cup whiped topping and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cake. Refrigerated until ready to serve.

Makes 12 servings, 1 slice each.

HOW-TO: Make this reicpe in a 13×9-inch pan by increasing Oreo Baking Crumbs to 1 1/2 cups and butter to 1/3 cup. Prepare crust as directed in 13×9-inch pan. Double all remaining ingredients and prepare cheesecake filling as directed.

Click the link for photos.

2008-01-25T07:40:00.000-08:00

http://pensieve.typepad.com/pensieve/2008/01/bacon-tomato-cu.html?cid=98557530#comment-98557530

Ingredients:

* 1 10-count can biscuits
* 1 pound bacon, crisp-fried, crumbled
* 2 small or 1 large tomato, seeded, chopped
* 1 medium onion, chopped
* 6 ounces Swiss cheese, shredded
* 1/2-1 cup mayonnaise, enough to bind the ingredients
* 2 teaspoons basil

Preheat oven to 375ºF. Spray mini-muffin cups with non-stick cooking spray. Separate biscuits; cut into quarters. Spread out in prepared muffin cups. Combine remaining ingredients in bowl, add enough mayonnaise to bind them together, and fill muffin cups. Bake for 20 minutes, remove from oven, spoon mixture which has overflowed back into the cups. Return to oven and bake about 5 more minutes. Cool in pan 5-10 minutes before removing

Scribbits Apple Donut Recipe

2007-11-25T11:27:00.001-08:00

Combine the following ingredients in this order in your bread machine and set your machine to "dough" cycle:

1 cup milk
¼ cup wheat germ
3 ¾ cups flour
3 tablespoon olive oil
3 tablespoon brown sugar
1 large grated apple
1 large egg
2 ½ teaspoon cinnamon
1 teaspoon salt
1 teaspoon ginger
1 tablespoon fast-acting yeast

When the dough is ready, shape into 14 donuts and let them rise 30 minutes. Bake at 350 degrees for 15-20 minutes or until browned and done. Immediately dip in a cinnamon/sugar mix (you can dip it in butter first if you dare, the taste is worth it but the calories may kill you).

Apple Goodie

2007-11-21T09:50:00.001-08:00

1/2 cup of sugar
2 tbsp. flour
1/4 tsp. salt
1 tsp. cinnamon
1 1/2 qt. apples, sliced

Top Part:
1 cup oatmeal
1 cup brown sugar
1 cup flour
1/4 tsp. soda
1/3 tsp. baking powder
2/3 cup butter

Mix sugar, flour, salt and cinnamon. Add to apples and mix. Put on the bottom of a greased pan.

Mix the ingredients of top part until crumbly, then put on apples and pat firmly. Bake at 350º until brown and crust is formed.

Serve warm with ice cream, milk or cream.

This is to die for strawberry dessert.

2007-07-20T12:25:00.000-07:00

Frozen Strawberry Dessert

Thursday, June 06, 2002

This is a family recipe from Rebecca Sodergren. When she didn't want strawberry pie for her birthday, she wanted this.

1 cup flour 1/4 cup brown sugar 1/2 cup chopped nuts 1/2 cup margarine or butter 2 tablespoons lemon juice 2 egg whites 1 cup sugar, see note 2 cups sliced fresh strawberries, see note 1 cup whipping cream, whipped Additional sliced fresh strawberries, optional

Preheat oven to 350 degrees.

Stir together first four ingredients and spread evenly in shallow baking pan. Bake for 20 minutes, stirring occasionally.

Sprinkle 2/3 of baked crumbs in a 13-by-9-by-2-inch pan.

Combine egg whites, sugar, berries and lemon juice in large bowl. With electric mixer, beat at high speed to stiff peaks, about 10 minutes. Fold in whipped cream.

Spoon cream mixture over crumbs and top with remaining crumbs. Freeze six hours or overnight.

Serve with additional sliced strawberries. Makes 10 to 12 servings.

Note: One 10-ounce package frozen berries, partially thawed, may be used. Reduce sugar to 2/3 cup.

Breakfast Pizza by Scribbit

2007-06-11T10:37:00.000-07:00

[Photo]This may not be fancy but it has beaten out Pigs in a Blanket as the number one Birthday Breakfast Choice.

1 8-ounce can refrigerated crescent rolls
1 pound pork sausage, cooked and drained
1 cup shredded sharp Cheddar
1 cup shredded mozzarella
5 large eggs, beaten
1/2 cup milk
3/4 teaspoon dried oregano
1/8 teaspoon pepper

Unroll the crescent rolls, separating them into 8 triangles. Arrange the triangles like slices of pizza, points toward the center and press into a pizza pan, smoothing the perforations together to make a crust. Bake at 375 for 8 minutes the reduce the oven temperature to 350. Combine eggs, milk, oregano and pepper and beat thoroughly. Scramble the egg mixture in pan then spoon it over the crust along with sausage. Top with the cheeses. Bake at 350 for 30 minutes until the crust is golden.

Gut buster

2007-06-04T16:15:00.000-07:00

I just stuck this in the oven. Had a little taste before it went in. YUMMMM.

Thanks to my niece Kris. Will pack on a couple pounds I'm sure.

Lazy Man Perogie

16 oz can Sauerkraut

1 can cream of mushroom soup

¼ pound bacon

1 box spiral noodles

2 sticks butter

1 medium yellow onion

8 oz can mushrooms

Cook bacon until crisp. Break bacon into small pieces. Cook spiral noodles, drain well and rinse with cold water. Drain and rinse sauerkraut. Drain can of mushrooms. Cut onion into small pieces. Cook onion, sauerkraut, mushrooms, and melted butter simmering with pot cover on until tender. Add bacon and cream of mushroom soup. Stir. Add noodles and stir until noodles are coated. Pour into casserole dish and cover with foil. Cook at 350 for 30 minutes.

Squash and Pumpkin blossoms

2007-05-11T18:47:00.000-07:00

photo by www.capnbob.us/blog

Remove only the male blossoms-- those with thin, trim stems-- if you'd also like to harvest some squash. I like to use the pumpkin blossoms also. They also seem to be a little larger. I pick early in the morning, rinse and put in a baggie until dinner time to use. They stay fresh and plumb until then. I also use this same recipe for onion rings or deep fried mushrooms.

1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. ground cumin
1 egg
1/2 c. milk
1 T. canola oil

12 large blossoms.

Mix altogether with mixer until smooth. Dip blossoms in batter and deep fry in at least 2 in. of oil until crisp.

by norma parsons

Green Chilie

2007-04-02T17:05:00.000-07:00

Green Chilie

Click on the photo and you can choose to watch a slide show or enlarge photos.

Enjoy!

No-fuss Potato Soup

2007-02-14T10:13:00.000-08:00

6 sups cubed peeled potatoes
5 cups water
2 cups chopped onions
½ cup chopped celery
½ cups thinly sliced carrots
¼ cup margarine or butter
4 t chicken bouillon granules
2 t salt
¼ t pepper
1 can (12oz) evaporated milk
3 T chopped fresh parsley

In a large slow cooker, combine the first nine ingredients
Cover and cook 7 hours or until the vegetables are tender.
Add Milk and parsley
Mix well
Cover and cook 30-60 minutes longer or until heated through.

Bourbon Dogs

2007-02-04T13:22:00.000-08:00

1 16 oz pkg Hillshire Farm Lit'l Links
any variety
2 cups ketchup
3/4 cup brown sugar
3/4 bourbon
1 Tb. onion
1/2 cup water

Combine ingredients and heat for 25 minutes in saucepan or 300 degree oven. Links can be heated separately, it desired. Makes appx. 50 appetizers

I don't follow this recipe strictly. A little extra this or that is always good.

Elegante Mother's recipe

2006-10-08T09:00:00.000-07:00

arrrgh web site

I'm assuming that this is a 9" pie. The instructions simply begin with the words PIE CRUST. As I recall, you prepare the crust and put it in the pan, but don't bake it ahead of time. Also, prepare a narrow band of foil to cover the edge of the crust for part of the baking time.

1 1/2 cups canned solid pack pumpkin
3/4 cup sugar
3 whole eggs
3/4 cup evaporated milk
1 cup milk
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/1/4 teaspoons ground cinnamon

Mix all the ingredients well. Add to pie shell. Bake at 450 degrees for 10 minutes, then lower the heat to 325 degrees for 50 minutes. Use foil to cover the rim of the pie to prevent overbaking.

One large can of pumpkin will make two pies. (214 calories per slice, serves 8)

Motherpie Recipe

2006-10-06T19:42:00.000-07:00

Famous Chicken Spaghetti

motherpie blog

1 large chopped onion
3 stocks celery, chopped
6 strips bacon
2 cans mushroom soup
1 large can condensed milk (Carnation, Pet or other brand)
1 can sliced mushrooms
1 pound sharp NY cheese (sharp cheddar)
1 5 pound hen or two small ones, or large fryer
1 9 ounce package of spaghetti

Wash chicken. Put in a pot, cover with water, bring to a boil and then turn down heat and simmer for one hour. Let cool, then de-bone and de-skin chicken and shred into small pieces.

Fry bacon, drain. Saute onions and celery in bacon grease (now I use olive or canola or safflower oil) and cook over low heat until tender. Add soup, milk, stir in shredded cheese. Save some shredded cheese to put on top.

Cook spaghetti in the chicken stock. Add chicken and spaghetti to above mixture. Put into a casserole dish, sprinkle with cheese and cook at 300 - 350 for an hour.

Mac and Cheese

2006-09-30T12:42:00.000-07:00

The Ultimate Mac ‘N Cheese With Peas & Bacon
Six to eight servings

INGREDIENTS

• Kosher salt
• 1 pound elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 4 cups warm milk
• 5 1/2 cups shredded sharp white cheddar cheese
• freshly ground black pepper
• 1/4 cup chopped fresh flat leaf parsley
• extra virgin olive oil
• 4 slices bacon, cut crosswise into thin strips
• 1 large onion, diced
• 2 garlic cloves, smashed
• leaves from 1/4 bunch fresh thyme
• 2 cups frozen peas, thawed in a colander under cool water

Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees.

Melt the butter in a large, deep skillet over medium high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps form forming. Gradually whisk in the milk and, whisking vigorously, cook until the mixture is thick and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3-quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

While that going, heat a 2 count of olive oil in a sauté pan. Add the bacon, onion, garlic and thyme and cook for about 5 minutes to soften the onion. Fold in the peas and season with salt and pepper.

To serve, scatter the pea and bacon mixture over the mac and cheese. Use a big spoon to scoop out servings, making sure you get some of the smoking pea mixture on each spoonful.

Kate's Recipe

2006-09-12T15:21:00.000-07:00

Yum!!!

Velma’s/Frankie's version:
1 head of cabbage (chopped) 2-4 cups
1 cup chopped celery
1 small onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tomatoes, chopped, OR 1 can stewed tomatoes, drained and chopped
2 tbls. Sugar
2 tbls corn oil
Salt and Pepper to taste

Place cabbage, celery, onion, red and green peppers, sugar, salt and pepper in skillet with small amount of oil in skillet.

Cook on medium heat approximately 5 minutes, stirring constantly. Put lid on skillet, reduce temperature and simmer, covered, approximately 5-10 minutes.

Kate’s adjustments:
I always make a bigger batch; it keeps well in the frig and we like it cold, too.
I use olive oil.
We leave out the peppers, but add crushed red pepper flakes to heat it up. Do this to taste.
I use fresh tomatoes and only one.
I add Basil and Oregano (or try something different each time).
I add fresh garlic.
I use quite a bit more Splenda (sugar substitute). We like it sweet/hot!
I add about 1 cup of fat-free chicken or vegetable stock and cook it about 10 minutes, then remove the lid and reduce the liquid to concentrate the flavors.
As you can tell, the recipe is Very flexible and Very good. Try it for yourself. Enjoy!

Yummy Peach Cobbler

2006-08-19T19:01:00.000-07:00

1/2 cup white sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
4 cups fresh peaches - peeled,
pitted and sliced
1 teaspoon lemon juice

1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
1/2 cup milk
DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C).
2. To Make Peach Filling: In a large saucepan combine 1/2 cup sugar, cornstarch, and cinnamon. Stir in peaches and lemon juice, tossing until peaches are evenly coated.
3. Cook filling over medium heat, stirring constantly until mixture thickens and boils. Boil 1 minute. Pour mixture into an ungreased 2 quart casserole dish. Keep mixture hot in oven while you make topping.
4. To Make Topping: In a medium bowl combine flour, 1 tablespoon sugar, baking powder, and salt. Mix thoroughly, then cut in shortening until mixture looks like fine crumbs. Add milk and stir until mixture is evenly moistened.
5. Remove peach filling from oven and drop dough onto peaches in 6 equal-size spoonfuls.
6. Return cobbler to oven and bake 25 to 30 minutes or until topping is golden brown.

Easy Lasagna

2006-08-19T17:24:00.000-07:00

2 cups sauce (I use Prego)
1 ½ cups chopped cooked meat**
1 cup cooked vegetables (I add a can of drained spinage)
½ teaspoon dried oregano or dried basil, crushed
1/8 teaspoon pepper
1 cup cottage cheese
1 beaten egg
4 lasagna noodles or 4 oz of wide noodles, cooked and drained
4 ounces mozzarella cheese, Monterey Jack cheese or mild cheddar cheese, thinly sliced or shredded
2 – 3 tablespoons of grated Parmesan cheese

In saucepan combine desired sauce, meat, vegetables, herb and pepper. Simmer, covered, about 10 minutes, stirring occasionally. Combine the cottage cheese and egg. Place half of the cooked noodles in a 10x6x2-baking dish. Spread with half the cheese-egg mixture.
Top with half the mozzarella, then half the meat-vegetable mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake, covered, in a 375 degree oven about 40 minutes or till bubbly. Let stand 10 minutes before serving.

I got this from Better Homes and Gardens October 1982. I have been making it for years. I don’t follow the directions exactly. I don’t skimp on the cheese sometimes I’ve used canned string beans and most of the time I don't use meat.

Berry Crisp

2006-07-25T10:09:00.000-07:00

I made this recipe after all the turmoil with Steve's little accident. I used just blueberries and butter and smart choice. I didn't measure stuff because all my measuring cups were dirty. It turned out GREAT! Serverd warm with whipped cream.

Triple Berry Crisp
Submitted by: Polly Giebler
Rated: 5 out of 5 by 117 members Prep Time: 20 Minutes
Cook Time: 40 Minutes Ready In: 1 Hour
Yields: 9 servings
"This is a wonderful berry crisp. I use a triple berry mixture of raspberries, blackberries, and blueberries, but just one works well too! My family loves it! Serve it with whipped cream and it looks great."
INGREDIENTS:
3/4 cup fresh blackberries
3/4 cup fresh raspberries
3/4 cup fresh blueberries
2 tablespoons white sugar
1 cup all-purpose flour

1 cup rolled oats
3/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3/4 cup butter
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries, blueberries, and white sugar; set
aside.
3. In a separate large bowl, combine flour, oats, brown sugar, cinnamon, and nutmeg. Cut in butter until crumbly. Press half of mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is bubbly and topping is golden brown.
This recipe appears in the Allrecipes "Tried & True Slow Cooker & Casserole" cookbook. Buy it online at http://allrecipes.com/slowcooker/

Chili and Corn Bread

2006-07-12T19:38:00.000-07:00

I copied this off the internet cause it looks yummy. I'll let you know how it turns out.

Ingredients:
- 3 lbs ground beef (Get as lean as availible, I used my local butchers special grind that is 96% lean)
- 3 Onions, coarsly chopped
- 1 Head of garlic, should be about 12 cloves
- 2 28oz cans of Diced Tomatos (you can use whole or crushed depending on the texture you like, but leave the juice in)
- 2 15oz cans of black beans, drained
- 2 15oz cans of kidney beans, drained
- 1 can chipolte peppers, sliced, with the adobo sauce from can
- 1 12oz bottle of Sierra Nevada Pale Ale (I bought a 24 oz bottle knowing full well that I only needed 50% of it, the other half was consumed during this very preperation!)
- 1 can of beef broth
- 5 Tbsp oregano
- 1/4 cup chili powder
- 1 Tbsp Black Pepper
- 1/2 Tbsp salt
- 1 Tbsp Cumin
- 1 Tbsp Liquid Smoke (entirely optional, the odobo sauce is already sort of smokey, so if you don't love a lot of smokey flavor, don't add this.)
- 2.5 oz Hershey's Special Dark Chocolate (I bought this because it was on sale, you can use any dark chocolate, but I wouldn't recommend using some expensive stuff since all of the complexity would be lost in the chili.)
Beer Chili and Honey Cornbread recipe picture 1

Step 1:

To begin peel you onions and garlic and pour the beer into a big ol pot and get it warming up.
Beer Chili and Honey Cornbread recipe picture 2

Step 2:

Now chop the onions and garlic and get a pan warmed with just a bit of olive oil in the bottom.
Beer Chili and Honey Cornbread recipe picture 3

Step 3:

Toss the onion/garlic mixture into that pan and saute it. Don't be a fool and put this on high heat and burn them. Use a medium heat and only keep them on long enough to turn them translucent, this should take about 10 minuets.
Beer Chili and Honey Cornbread recipe picture 4

Step 4:

Meanwhile you should melt your chocolate in the now warmed beer, make sure you continue to stir so it doesn't melt onto the bottom of that pan.
Beer Chili and Honey Cornbread recipe picture 5

Step 5:

Once the chocolate is melted toss in all of your canned goods and spices, stir that around and dump in your onions/garlic as soon as it is ready.
Beer Chili and Honey Cornbread recipe picture 6

Step 6:

Now brown your beef in the same pan that you did your onions, I used worcestershire on my beef because it rules. Then dump that in and bring it all to a boil, then reduce the heat and let it simmer for at least a half hour. You may want to taste this after it simmers a bit and add more peppers if you want it hotter.
Beer Chili and Honey Cornbread recipe picture 7

Step 7:

While that gets delicious we can make the honey cornbread. Preheat to 350.

Ingredients:
1 cup milk
1 cup flour
1 tsp baking soda
2 tsp baking powder
1 egg
1/4 cup honey
1 tsp salt
2 Tbsp oil
1 cup yellow cornmeal
Beer Chili and Honey Cornbread recipe photos 8

Step 8:

Mix you dry ingerients, then wisk you wet ingredients in a seperate bowl. Mix the two together and pour into a greased pan or muffin pan. Bake for about 30 min.
Beer Chili and Honey Cornbread recipe photos 9

Step 9:

About now is where I stick half of it in the freezer and the other half in a crock pot to sit for about 10 hours. Beer chili is always better the next day.

Strawberry Pie

2006-06-18T11:52:00.000-07:00

Strawberry Pie

1 quart of Strawberries
1 cup of water (2/3 then 1/3)
1 cup sugar
3 Tbsp. Corn Starch

Wash and Hall Strawberries
Simmer 1 cup Berries in 2/3 cup water for 3 minutes
Blend Sugar, Cornstarch together
Add 1/3 water and bring to boiling
Stir until clear (stir constantly watch for splattering)
Cool
Put remaining berries in baked pie shell
Cover with the cooked mixture
Decorate with halves of strawberries
Top with whipped cream before serving

Refrigerate for several hours or until jelled

Marinade for Lamb or Beef

2006-06-16T17:16:00.000-07:00

Marinade for Beef or Lamb

½ cup catsup
1 tsp salt
2 tbsp steak sauce
2 tbsp sugar
2 tbsp vinegar
2 tbsp worcestershire sauce
¼ cup water
2 tbsp salad oil (canola)

Heat sauce to boiling. Pour over meat and chill overnite.

Balsamic Dressing

2006-06-16T17:15:00.000-07:00

Balsamic Dressing (Wendy’s )

½ cup of oil
salt (shake)
pepper (shake)
1/tsp garlic (optional)
½ tsp dijon mustard
3 Tbsp Balsamic Vinegar
pinch of sugar

Green Chile Sauce

2006-04-18T17:12:00.000-07:00

1 lb ground pork
3-4 cups water
2 cups roasted green Chile (skinned and seeded and chopped)
1 can chopped tomatoes
2 T chopped onion
1 t salt
clove of garlic chopped fine
1/4 t white pepper
1/4 t Worcestershire sauce

Brown meat, onion, and garlic. Add the water I start with about half. Add chilies, tomatoes, salt,white pepper and Worcestershire sauce. Bring to boil the reduce heat and cook down to consistency you like. You can thicken with corn starch mixed with a little water for thicker sauce.

Bourbon Dogs

2006-02-03T16:11:00.000-08:00

1 16oz pkg. Hillshire Farm Lit'l Links any variety
2 cups Ketchup
3/4 Brown Sugar
3/4 cup BOURBON
1 TB. Onion
1/2 cup Water

Combine ingredients and heat for 25 minutes ** in saucepan or 300 degree oven. Links may be heated separately, if desired. Makes appx. 50 appetizers

** I cook on top of stove on low heat for hours the thicker the sauce the better.

Asian Turkey Salad (similar to East Café in Denver)

2006-01-29T10:25:00.000-08:00

2 tablespoons brown sugar
2 teaspoons soy sauce
1 tablespoon sesame oil (optional)
1/4 cup vegetable oil
3 tablespoons rice vinegar
Chow Mein Noodles
1 head iceberg lettuce- rinsed, dried and chopped
½ lb of shaved turkey breast

Directions
1 Prepare the dressing 30 minutes ahead of time by combining the brown sugar, soy sauce, sesame oil, salad oil, and rice vinegar in a salad dressing carafe.

2 In a large bowl combine the iceberg lettuce cooked and shaved trukey breast. Let chill about 10 minutes, and just before serving add the chow mein noodles. Serve in salad bowls and offer the dressing in a pour able container so your family can add as much dressing as they want. You can also pour the dressing over the top of the salad, toss, and serve immediately.

Banana Bread

2006-01-21T18:42:00.000-08:00

1 3/4 cups flour
2 tsp baking powder
1/4 tsp soda
1/2 tsp salt
1/3 cup shorting

2/3 sugar
2 eggs well beaten
3-4 ripe mashed bananas
1/2 cup chopped pecans

Sift together flour, baking powder, soda, and salt. Beat shortening until creamy; add sugar gradually, beating until light and fluffy. Add eggs and beat well. Add flour mixture alternating with banana mixture beating after each addition until smooth. Pour into well greased bread pan. Bake for 1 hour @ 350.

I usually double the recipe.

Orange Flavored Chicken

2006-01-19T18:40:00.000-08:00

Janet's Orange Flavored Chicken
2/3 cup of sugar
4 Tbsp. of soy sauce
2/3 cup of water
2 Tbsp. of Hot Garlic Sauce (I adjust for taste a little HOT)
The skin of an Orange
Mix the above ingredients and simmer.

4-6 boneless, skinless chicken breasts cut into large bite size pieces removing all fat.
Mix 2/3 cup of flour and 2Tbls of cornstarch in zip lock bag. Throw chicken pieces in and shake till chicken is covered.
Fry chicken in veg oil till cooked through (don't over cook) you want chicken tender
Place chicken on paper towel and pour off extra oil. Keep the flour/cornstarch stuff in bottom of pan to thicken sauce.
Pour sugar mixture into that pan and heat. If you need to add a little flour/cornstarch mixture that you make into paste in to the sauce to thicken. You don't want it runny.
Put chicken back in pan and heat.
Serve over rice.