2 lbs. ground beef
1 onion, chopped
3 cloves garlic, minced
3 carrots, chopped
3 ribs of celery, chopped
2 28 oz cans diced tomatoes undrained
1 16 oz can red kidney beans, drained
1 16 oz can white kidney beans, drained
3 10 oz cans beef broth
3 teaspoons oregano or italian seasoning
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 jar spaghetti sauce (i use Ragu Old World)
8 ounces pasta
Brown hamburger, drain. Add onion and garlic and saute, then transfer to a large slow cooker. Add all remaining ingredients except pasta. Cook on low for 7 - hours or on high for 4 hours. During last 30 minutes on high, or 1 hour on low, add pasta. Serve with grated parmesean on top.
Sunday, May 31, 2009
Thursday, May 7, 2009
My Granny Dabling’s Chocolate Meringue Pie
½ cup flour
1 cup sugar
½ teaspoon salt
1/3 cup cocoa
½ cup coffee
2 cups milk, scalded
2 yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
Sift flour, measure, and sift again with sugar, salt and cocoa. Pour coffee into sifted dry ingredients. Blend well and add to the scalded milk in a double boiler. Cook over boiling water until mixture thickens and is smooth, about 20 minutes, stirring occasionally. Add beaten egg yolks and cook about 3 minutes longer. Remove from heat and blend in butter and vanilla. Pour into 9" baked pie shell, top with mounds of chocolate meringue (recipe below) and bake in a slow oven 300°F until meringue is set. Remove from oven and let stand away from drafts until cool.
Chocolate Meringue
2 egg whites
¼ teaspoon salt
4 tablespoons sugar
1 Tablespoon cocoa
Beat egg whites and salt until stiff. Add sugar and cocoa. Beat until mixture is smooth, glossy and stiff. Spread on pie.
Notes: In my family, this pie was famous. At every family gathering my Granny Dabling brought this pie and it is wonderful.
I made a version using a microwave that takes a lot less time (see below). Coffee intensifies the chocolate. My grandmother always used Sanka. If you don’t want to use coffee, try Postum, or use the Mormonize version below. Butter is best for this pie, but margarine will get you there. I prefer the pie without the meringue topping, as just I can’t be bothered dealing with it.
Updated and Mormonized Granny Dabling’s Chocolate Pie
1 (9”) baked pie shell
½ cup flour
1 cup sugar
½ cup cocoa
½ teaspoon salt
1 cup dry milk powder*
2½ cups warm water*
2 eggs, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla
* OR use 2½ cups warm milk
Mix flour, sugar, salt, cocoa, and milk powder together in a 2-quart glass bowl. Beat in warm water. Cook in microwave for 3 minutes at highest setting. Whisk until smooth. Continue to microwave at 2-minute intervals (whisking until smooth after each time period) until thick and creamy. Beat eggs in small bowl. Slowly add about ½ cup of hot pudding mixture to beaten eggs; beat together, then pour egg mixture into total pudding mixture. Cook for 1 minute. Remove from microwave and blend in butter or margarine and vanilla and stir until smooth. Pour pudding into baked pie shell, top with mounds of chocolate meringue (recipe below) and bake in a slow oven 300°F until meringue is set. Remove from oven and let stand away from drafts until cool.
1 cup sugar
½ teaspoon salt
1/3 cup cocoa
½ cup coffee
2 cups milk, scalded
2 yolks, beaten
2 tablespoons butter
1 teaspoon vanilla
Sift flour, measure, and sift again with sugar, salt and cocoa. Pour coffee into sifted dry ingredients. Blend well and add to the scalded milk in a double boiler. Cook over boiling water until mixture thickens and is smooth, about 20 minutes, stirring occasionally. Add beaten egg yolks and cook about 3 minutes longer. Remove from heat and blend in butter and vanilla. Pour into 9" baked pie shell, top with mounds of chocolate meringue (recipe below) and bake in a slow oven 300°F until meringue is set. Remove from oven and let stand away from drafts until cool.
Chocolate Meringue
2 egg whites
¼ teaspoon salt
4 tablespoons sugar
1 Tablespoon cocoa
Beat egg whites and salt until stiff. Add sugar and cocoa. Beat until mixture is smooth, glossy and stiff. Spread on pie.
Notes: In my family, this pie was famous. At every family gathering my Granny Dabling brought this pie and it is wonderful.
I made a version using a microwave that takes a lot less time (see below). Coffee intensifies the chocolate. My grandmother always used Sanka. If you don’t want to use coffee, try Postum, or use the Mormonize version below. Butter is best for this pie, but margarine will get you there. I prefer the pie without the meringue topping, as just I can’t be bothered dealing with it.
Updated and Mormonized Granny Dabling’s Chocolate Pie
1 (9”) baked pie shell
½ cup flour
1 cup sugar
½ cup cocoa
½ teaspoon salt
1 cup dry milk powder*
2½ cups warm water*
2 eggs, beaten
2 tablespoons butter or margarine
1 teaspoon vanilla
* OR use 2½ cups warm milk
Mix flour, sugar, salt, cocoa, and milk powder together in a 2-quart glass bowl. Beat in warm water. Cook in microwave for 3 minutes at highest setting. Whisk until smooth. Continue to microwave at 2-minute intervals (whisking until smooth after each time period) until thick and creamy. Beat eggs in small bowl. Slowly add about ½ cup of hot pudding mixture to beaten eggs; beat together, then pour egg mixture into total pudding mixture. Cook for 1 minute. Remove from microwave and blend in butter or margarine and vanilla and stir until smooth. Pour pudding into baked pie shell, top with mounds of chocolate meringue (recipe below) and bake in a slow oven 300°F until meringue is set. Remove from oven and let stand away from drafts until cool.
Mashed Potato Sweet Rolls
2/3 cup margarine or shortening
1 cup milk
1 cup mashed potatoes (may use prepared instant potatoes)
2/3 to 1 cup sugar
1 teaspoon salt
2 eggs
2 tablespoons dry yeast, softened in ½ cup warm water
6 cups flour
Melt margarine. Add milk, mashed potatoes, sugar and salt in a large mixing bowl. Add eggs and softened yeast. Add flour and stir into a soft dough. Dough will be sticky. Leave in bowl and let rise until double. Divide dough in half and turn out on a heavily floured board. Knead a few times with well-floured hands until soft and pliable. No need to knead very much, just enough to get the dough to form into a soft ball. Divide dough in half. Roll each half out into a 12”x18” rectangle and shape (see variations below). Let rolls rise until double (about 30 minutes). Rolls can be shaped and left to raise overnight in the refrigerator and be baked in the morning. Cover dough with plastic wrap if they raise in the fridge. Bake in 400°F for 15-20 minutes until golden. Makes about 24-36 large rolls
Caramel Nut Rolls
Combine in a small sauce pan 1/3 cup melted margarine, ½ cup packed brown sugar, and 1 tablespoon corn syrup. Stir until smooth and sugar is dissolved. Add 2/3 to 1 cup chopped walnuts or pecans. Pour into a greased 9”x13” and 9-inch cake pan. Set aside.
Roll out ½ of dough and spread with 1/3 cup melted margarine or butter, then sprinkle with cinnamon-sugar. Roll up tightly starting with 15” side; seal ends well. Cut into 1” slices and place in prepared pan. Let rolls rise until double. Bake. Remove from oven and turn pan out onto large rectangular flat platter or clean tea towel. Let rolls cool. Makes 12-18 rolls.
Raisin and Cinnamon Rolls
Brush rolled out ½ of dough with melted margarine and sprinkle with cinnamon-sugar and ¾ cup softened raisins. (Soften raisins by covering with boiling water and let them stand for 5 minutes. Drain well before using in rolls.) Roll up tightly, starting with longest side; seal ends well. Cut into 1” slices and place in greased 9” square or round or 9”x13” pans. Cover, let rise until double Bake. Cool and glaze with icing sugar glaze (below). Makes 12-18 rolls.
Icing Sugar Glaze
Beat together 1 cup powdered sugar with 1½ tablespoons milk and ½ teaspoon vanilla. Add more milk if needed. Glaze should have the consistence of heavy cream.
Cinnamon-Sugar
Combine ½ cup sugar and 2 teaspoons cinnamon.
Orange Rolls
Beat together
6 tablespoons soft margarine or butter
½ cup sugar
1½ teaspoons fresh shredded orange peel.
Spread orange butter over rolled out dough. Roll up tightly, starting with longest side; seal ends well. Cut into 1” slices and place in greased 2 ½” diameter muffin tins OR for softer rolls use a 9” greased round or square baking pan OR 9”x13” greased pan. Cover, let rise until double. Glaze with Orange Glaze while still warm.
Orange Glaze
Mix together 1½ cups powdered or icing sugar combined with 2-3 tablespoons orange juice. Stir until smooth, and spread over warm rolls.
These rolls are easy to make and delicious!
1 cup milk
1 cup mashed potatoes (may use prepared instant potatoes)
2/3 to 1 cup sugar
1 teaspoon salt
2 eggs
2 tablespoons dry yeast, softened in ½ cup warm water
6 cups flour
Melt margarine. Add milk, mashed potatoes, sugar and salt in a large mixing bowl. Add eggs and softened yeast. Add flour and stir into a soft dough. Dough will be sticky. Leave in bowl and let rise until double. Divide dough in half and turn out on a heavily floured board. Knead a few times with well-floured hands until soft and pliable. No need to knead very much, just enough to get the dough to form into a soft ball. Divide dough in half. Roll each half out into a 12”x18” rectangle and shape (see variations below). Let rolls rise until double (about 30 minutes). Rolls can be shaped and left to raise overnight in the refrigerator and be baked in the morning. Cover dough with plastic wrap if they raise in the fridge. Bake in 400°F for 15-20 minutes until golden. Makes about 24-36 large rolls
Caramel Nut Rolls
Combine in a small sauce pan 1/3 cup melted margarine, ½ cup packed brown sugar, and 1 tablespoon corn syrup. Stir until smooth and sugar is dissolved. Add 2/3 to 1 cup chopped walnuts or pecans. Pour into a greased 9”x13” and 9-inch cake pan. Set aside.
Roll out ½ of dough and spread with 1/3 cup melted margarine or butter, then sprinkle with cinnamon-sugar. Roll up tightly starting with 15” side; seal ends well. Cut into 1” slices and place in prepared pan. Let rolls rise until double. Bake. Remove from oven and turn pan out onto large rectangular flat platter or clean tea towel. Let rolls cool. Makes 12-18 rolls.
Raisin and Cinnamon Rolls
Brush rolled out ½ of dough with melted margarine and sprinkle with cinnamon-sugar and ¾ cup softened raisins. (Soften raisins by covering with boiling water and let them stand for 5 minutes. Drain well before using in rolls.) Roll up tightly, starting with longest side; seal ends well. Cut into 1” slices and place in greased 9” square or round or 9”x13” pans. Cover, let rise until double Bake. Cool and glaze with icing sugar glaze (below). Makes 12-18 rolls.
Icing Sugar Glaze
Beat together 1 cup powdered sugar with 1½ tablespoons milk and ½ teaspoon vanilla. Add more milk if needed. Glaze should have the consistence of heavy cream.
Cinnamon-Sugar
Combine ½ cup sugar and 2 teaspoons cinnamon.
Orange Rolls
Beat together
6 tablespoons soft margarine or butter
½ cup sugar
1½ teaspoons fresh shredded orange peel.
Spread orange butter over rolled out dough. Roll up tightly, starting with longest side; seal ends well. Cut into 1” slices and place in greased 2 ½” diameter muffin tins OR for softer rolls use a 9” greased round or square baking pan OR 9”x13” greased pan. Cover, let rise until double. Glaze with Orange Glaze while still warm.
Orange Glaze
Mix together 1½ cups powdered or icing sugar combined with 2-3 tablespoons orange juice. Stir until smooth, and spread over warm rolls.
These rolls are easy to make and delicious!
White Chocolate Chex Mix
Mix in large bowl:
3 cups Rice Chex
3 cups Cheerios
2 cups pretzels
2 cups peanuts (or cashews)
12 oz. M&M'S
Melt 1 pound block white chocolate (microwave on medium, stirring every 30 seconds, careful not to burn it). Pour over mix, stir to coat. Pour onto wax paper and cool. Break and enjoy!
3 cups Rice Chex
3 cups Cheerios
2 cups pretzels
2 cups peanuts (or cashews)
12 oz. M&M'S
Melt 1 pound block white chocolate (microwave on medium, stirring every 30 seconds, careful not to burn it). Pour over mix, stir to coat. Pour onto wax paper and cool. Break and enjoy!
Valerie's Carmel Popcorn
1 cup butter
2 cups brown sugar, packed
1/2 cup Karo syrup
Mix together. Bring to a boil. Add in 1 Tablespoon baking soda. Stir. Pour over popped popcorn—use as much popped corn as you like.
2 cups brown sugar, packed
1/2 cup Karo syrup
Mix together. Bring to a boil. Add in 1 Tablespoon baking soda. Stir. Pour over popped popcorn—use as much popped corn as you like.
Tortilla Roll Ups
8 flour tortillas, (burrito size)
16 slices ham or turkey, thinly sliced
16 ounces cream cheese, softened
1/3 cup mayonnaise
2 ounces black olives, chopped
2 tablespoons green onion, chopped fine
Mix cream cheese, mayonnaise, olives and onions together. Spread on tortilla. Lay meat on filling and roll up tight. Chill before cutting; cut into 1-inch pieces. Cover tightly.
Easy!
16 slices ham or turkey, thinly sliced
16 ounces cream cheese, softened
1/3 cup mayonnaise
2 ounces black olives, chopped
2 tablespoons green onion, chopped fine
Mix cream cheese, mayonnaise, olives and onions together. Spread on tortilla. Lay meat on filling and roll up tight. Chill before cutting; cut into 1-inch pieces. Cover tightly.
Easy!
Super Easy Zelda-Fried Chicken Nuggets
Sauce
2 cup sugar
1/2 cup vinegar or lemon juice
2 cups chicken broth
3 cups catsup
1/2 tsp garlic powder
Stir sauce ingredients together until sugar dissolves. Set aside.
Lay a single layer of nuggets in large jellyroll pan, about 8-12 nuggets per person. Gently pour sauce over nuggets. Bake at 325º for 45-60 minutes. Turn nuggets over about half way through baking time.
You can also use this sauce using chicken tenders. Serve with hot cooked rice.
The original recipe used chicken wings that have been dipped in beaten egg, rolled in cornstarch, and deep fried in oil--but that was more work than I wanted to go through.
2 cup sugar
1/2 cup vinegar or lemon juice
2 cups chicken broth
3 cups catsup
1/2 tsp garlic powder
Stir sauce ingredients together until sugar dissolves. Set aside.
Lay a single layer of nuggets in large jellyroll pan, about 8-12 nuggets per person. Gently pour sauce over nuggets. Bake at 325º for 45-60 minutes. Turn nuggets over about half way through baking time.
You can also use this sauce using chicken tenders. Serve with hot cooked rice.
The original recipe used chicken wings that have been dipped in beaten egg, rolled in cornstarch, and deep fried in oil--but that was more work than I wanted to go through.
Easy Pizza Snacks
English muffins, split
Italian dressing
Pizza sauce
Mozzarella cheese, shredded
Pepperoni slices (optional)
Brush English muffin halves with dressing. Top with pizza sauce, cheese and pepperoni. Bake at 375°F for 10 to 12 minutes or until cheese is melted.
Italian dressing
Pizza sauce
Mozzarella cheese, shredded
Pepperoni slices (optional)
Brush English muffin halves with dressing. Top with pizza sauce, cheese and pepperoni. Bake at 375°F for 10 to 12 minutes or until cheese is melted.
Easy Deviled Eggs
6 hard-cooked eggs, peeled and cut lengthwise
¼ cup light Mayonnaise or salad dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Variation add veggies to yolks:
1 tablespoon sweet red pepper - very finely chopped
1 tablespoon green onion or scallions - finely chopped
1 tablespoon celery - very finely chopped
¼ cup light Mayonnaise or salad dressing
½ teaspoon dry ground mustard
½ teaspoon white vinegar
1/8 teaspoon salt
¼ teaspoon ground black pepper
Paprika for garnish
Pop out (remove) the egg yolks to a small bowl and mash with a fork. Add mayonnaise, mustard powder, vinegar, salt and pepper and mix thoroughly. Fill the empty egg white shells with the mixture and sprinkle lightly with paprika. Cover lightly with plastic wrap and refrigerate for up to one day before serving.
Variation add veggies to yolks:
1 tablespoon sweet red pepper - very finely chopped
1 tablespoon green onion or scallions - finely chopped
1 tablespoon celery - very finely chopped
Taco Dip
Layer in a serving dish in the following order:
Refried beans, warmed
Sour cream
Salsa
Guacamole
Sliced olives
Chopped fresh tomatoes
Chopped green onion
Grated cheddar cheese
Serve with warm tortilla chips.
Guacamole Dip
3 ripe (see below) medium avocados, halved, peeled and seeded
3 tablespoons chopped green onions
1 tablespoon lime juice
1 teaspoon sugar
¼ teaspoon black pepper
Mash avocados with fork, add rest of ingredients, mixing well.
*Ripe avocadoes are very soft to the touch with darkened skin—sometimes black in color. The best way to ripen them is in a brown paper sack on the counter.
Refried beans, warmed
Sour cream
Salsa
Guacamole
Sliced olives
Chopped fresh tomatoes
Chopped green onion
Grated cheddar cheese
Serve with warm tortilla chips.
Guacamole Dip
3 ripe (see below) medium avocados, halved, peeled and seeded
3 tablespoons chopped green onions
1 tablespoon lime juice
1 teaspoon sugar
¼ teaspoon black pepper
Mash avocados with fork, add rest of ingredients, mixing well.
*Ripe avocadoes are very soft to the touch with darkened skin—sometimes black in color. The best way to ripen them is in a brown paper sack on the counter.
Vegetable Pizza--
1-2 pkg. Pillsbury crescent rolls
1 (8 oz.) pkg. cream cheese, soften
1 envelope ranch dressing mix
Cheddar cheese, grated
Your choice of diced vegetables (green peppers, onions, olives, tomatoes, mushrooms, broccoli, etc.)
Flatten the crescent rolls in a cookie sheet. (Use 2 pkg. if using a large cookie sheet.) Bake the flattened rolls according to the directions, but watch them so they don’t burn. Let the crust cool completely.
Mix the cream cheese and the ranch dressing mix. Spread on the cooled crust. Chop your vegetables and sprinkle on the top. Add the cheddar cheese on top. Keep refrigerated until ready to eat.
Option: Instead of cheese, use grated carrots on top.Great side dish for soups or salads!
1 (8 oz.) pkg. cream cheese, soften
1 envelope ranch dressing mix
Cheddar cheese, grated
Your choice of diced vegetables (green peppers, onions, olives, tomatoes, mushrooms, broccoli, etc.)
Flatten the crescent rolls in a cookie sheet. (Use 2 pkg. if using a large cookie sheet.) Bake the flattened rolls according to the directions, but watch them so they don’t burn. Let the crust cool completely.
Mix the cream cheese and the ranch dressing mix. Spread on the cooled crust. Chop your vegetables and sprinkle on the top. Add the cheddar cheese on top. Keep refrigerated until ready to eat.
Option: Instead of cheese, use grated carrots on top.Great side dish for soups or salads!
Squires' Salsa
Three bottles of whole tomatoes, drained
1 can olives, sliced
2 green peppers, chopped
1 red onion, chopped
2 jalapenos, finely chopped
Cilantro to taste, chopped
Few shakes garlic powder
1 Tablespoon apple cider vinegar
1 Tablespoon oil
Salt to taste (my bottled tomatoes are salty enough)
Mix and eat immediately or refrigerate until ready to eat.
1 can olives, sliced
2 green peppers, chopped
1 red onion, chopped
2 jalapenos, finely chopped
Cilantro to taste, chopped
Few shakes garlic powder
1 Tablespoon apple cider vinegar
1 Tablespoon oil
Salt to taste (my bottled tomatoes are salty enough)
Mix and eat immediately or refrigerate until ready to eat.
Gaila's Cheese Ball
2 (8oz) packages of cream cheese
1/3 cup dried or minced onion
1/4 cup green pepper finely chopped
1 tablespoon salad dressing (Miracle Whip)
1 teaspoon vinegar
3/4 teaspoon dry mustard
1/4 teaspoon garlic powder or garlic salt
1/4 teaspoon Accent
1/2 teaspoon Tabasco
1 teaspoon Worcestershire sauce
3 tablespoons Kraft pimento cheese (because I don't have any other used for the pimento cheese, I usually just add the whole bottle.)
Mix well together in a bowl and let chill - serve with crackers.
1/3 cup dried or minced onion
1/4 cup green pepper finely chopped
1 tablespoon salad dressing (Miracle Whip)
1 teaspoon vinegar
3/4 teaspoon dry mustard
1/4 teaspoon garlic powder or garlic salt
1/4 teaspoon Accent
1/2 teaspoon Tabasco
1 teaspoon Worcestershire sauce
3 tablespoons Kraft pimento cheese (because I don't have any other used for the pimento cheese, I usually just add the whole bottle.)
Mix well together in a bowl and let chill - serve with crackers.
Crab Dip
Mix together and spread in flat serving dish:2 packages (8 oz) cream cheese, soften2 Tablespoons Worcestershire sauce1 Tablespoon lemon juice1/2 cup chopped green onions
Spread with 1 pint homemade chili sauce (see below) (or use the sweet chili sauce found a fat, round jar at store labeled “Homemade Chili Sauce”) and top with 1 pound imitation crab flakes, flaked.
Serve with favorite crackers--we like Ritz best. I got this recipe from a friend many years ago, and is sooo good!
Mom's Chili Sauce
1 peck (12 to 14 lbs) tomatoes or 8 cups juiced tomato pulp
1 pound celery or 4 cups chopped
1 quart small onions or 3 cups chopped onions
3 green peppers, chopped
1 quart cider vinegar
¼ cup salt
4 teaspoons Tablespoons pickling spice
4 cups brown sugar, packed
Hard (but traditional) method:
Scald and peel tomatoes. Cook 15 minutes. Drain off at least half of the juice. This is important in order to have a thick sauce. Chop remaining vegetables; add to tomatoes with vinegar and simmer about 1½ hours. Tie pickling spices in cheesecloth bag and add with salt to tomato mixture; continue cooking about 1½ hours until vegetables are soft. Stir often. Remove spice bag and add sugar. Process as instructed below.
Easier method:
Start with juiced tomato pulp. (I use a juicer) Chop remaining vegetables; add to tomatoes with vinegar and simmer about 1½ hours. Tie pickling spices in cheesecloth bag and add it with salt. Continue cooking about 1½ hours until vegetables are soft. Stir often. Remove spice bag and add sugar.
Seal in hot and process jars, leaving a ½-inch head space. Process in a boiling water bath 20 minutes. Makes 6 pints.
Spread with 1 pint homemade chili sauce (see below) (or use the sweet chili sauce found a fat, round jar at store labeled “Homemade Chili Sauce”) and top with 1 pound imitation crab flakes, flaked.
Serve with favorite crackers--we like Ritz best. I got this recipe from a friend many years ago, and is sooo good!
Mom's Chili Sauce
1 peck (12 to 14 lbs) tomatoes or 8 cups juiced tomato pulp
1 pound celery or 4 cups chopped
1 quart small onions or 3 cups chopped onions
3 green peppers, chopped
1 quart cider vinegar
¼ cup salt
4 teaspoons Tablespoons pickling spice
4 cups brown sugar, packed
Hard (but traditional) method:
Scald and peel tomatoes. Cook 15 minutes. Drain off at least half of the juice. This is important in order to have a thick sauce. Chop remaining vegetables; add to tomatoes with vinegar and simmer about 1½ hours. Tie pickling spices in cheesecloth bag and add with salt to tomato mixture; continue cooking about 1½ hours until vegetables are soft. Stir often. Remove spice bag and add sugar. Process as instructed below.
Easier method:
Start with juiced tomato pulp. (I use a juicer) Chop remaining vegetables; add to tomatoes with vinegar and simmer about 1½ hours. Tie pickling spices in cheesecloth bag and add it with salt. Continue cooking about 1½ hours until vegetables are soft. Stir often. Remove spice bag and add sugar.
Seal in hot and process jars, leaving a ½-inch head space. Process in a boiling water bath 20 minutes. Makes 6 pints.
Gaila's Dip for Chips or Veggies
1 1/3 tablespoon minced parsley
1 1/3 tablespoon minced onions
1 1/3 teaspoon dill weed
1 1/3 teaspoon Bon Appetit
1 cup sour cream
1 cup mayonnaise
Mix well and chill. Serve with favorite chips and veggies.
1 1/3 tablespoon minced onions
1 1/3 teaspoon dill weed
1 1/3 teaspoon Bon Appetit
1 cup sour cream
1 cup mayonnaise
Mix well and chill. Serve with favorite chips and veggies.
Ellen's Fruit and Apple Dips
Fruit Dip
12 oz. Cool Whip (thawed)
8 oz. sour cream
¼ cup white sugar
1 teaspoon almond flavoring
Few drops of red food coloring
Mix and chill for 1 hour. Serve with whole or sliced fruit.
Apple Dip
2 pkgs. cream cheese softened
1 cup brown sugar
½ jar caramel sauce
Toffee bits
Mix and serve with sliced apples.
12 oz. Cool Whip (thawed)
8 oz. sour cream
¼ cup white sugar
1 teaspoon almond flavoring
Few drops of red food coloring
Mix and chill for 1 hour. Serve with whole or sliced fruit.
Apple Dip
2 pkgs. cream cheese softened
1 cup brown sugar
½ jar caramel sauce
Toffee bits
Mix and serve with sliced apples.
Monday, May 4, 2009
Easy Orangeade
1/2 orange juice (with pulp)
1/2 Sprite
Use an equal volume of orange juice and Sprite. Mix in a cocktail shaker or blender and serve over ice or cubes of soften orange sherbet.
1/2 Sprite
Use an equal volume of orange juice and Sprite. Mix in a cocktail shaker or blender and serve over ice or cubes of soften orange sherbet.
Fruit Spritzer
1 can unsweetened frozen juice concentrate
Club soda, or any lemon-lime soda
Mix frozen juice concentrate according to directions on the can, substituting soda for water.
Club soda, or any lemon-lime soda
Mix frozen juice concentrate according to directions on the can, substituting soda for water.
Gaila's Hot Orange Drink
1 can frozen orange juice concentrate
1 can frozen lemonade concentrate
1 gallon water
six cinnamon sticks
Heat ingredients to a hot drinking temperature, add cinnamon sticks and let them seep for as long as you like.
1 can frozen lemonade concentrate
1 gallon water
six cinnamon sticks
Heat ingredients to a hot drinking temperature, add cinnamon sticks and let them seep for as long as you like.
Mulled Christmas Punch
Tie the following spices in a muslin bag:
2 teaspoons cinnamon
½ teaspoon nutmeg
dash ground cloves
In a large saucepan combine spice bag with:
1 (6-oz. can—about ¾ cup) frozen lemonade concentrate
1 gallon (4 quarts) apple cider
Heat until lemonade is thawed and punch starts to simmer. Remove spice bag and serve hot. Tastes like apple pie.
You can float a red apple studded with whole cloves if you wish.
Keep punch hot during the party by putting it in your crockpot.
2 teaspoons cinnamon
½ teaspoon nutmeg
dash ground cloves
In a large saucepan combine spice bag with:
1 (6-oz. can—about ¾ cup) frozen lemonade concentrate
1 gallon (4 quarts) apple cider
Heat until lemonade is thawed and punch starts to simmer. Remove spice bag and serve hot. Tastes like apple pie.
You can float a red apple studded with whole cloves if you wish.
Keep punch hot during the party by putting it in your crockpot.
Strawberry Slush
1 pkg. 20-oz. frozen unsweetened strawberries, thawed (or fresh berries, washed and hulled)
2 cans (15-0z.) crushed pineapple, juice packed
3 cups orange juice
2-3 pkgs. Equal sweetener-or more to taste
In blender combine 1/3 of strawberries and un-drained pineapple and 1 package of Equal. Blend until smooth. Add 1 cup orange juice. Blend quickly on low. Repeat with remaining ingredients. Pour mixture into ice cube trays (it takes about 5 trays). Cover and freeze until solid. Refrigerate leftover mixture until ready to freeze. Remove from ice cube tray and store in plastic bag.
To Use: Place 2 or 3 cubes in a tall glass. Slowly add diet lemon-lime soda such as 7-Up or Sprite. Stir and break up with a fork.
Variation: Blend 4-5 bananas with fruit.
2 cans (15-0z.) crushed pineapple, juice packed
3 cups orange juice
2-3 pkgs. Equal sweetener-or more to taste
In blender combine 1/3 of strawberries and un-drained pineapple and 1 package of Equal. Blend until smooth. Add 1 cup orange juice. Blend quickly on low. Repeat with remaining ingredients. Pour mixture into ice cube trays (it takes about 5 trays). Cover and freeze until solid. Refrigerate leftover mixture until ready to freeze. Remove from ice cube tray and store in plastic bag.
To Use: Place 2 or 3 cubes in a tall glass. Slowly add diet lemon-lime soda such as 7-Up or Sprite. Stir and break up with a fork.
Variation: Blend 4-5 bananas with fruit.
Frappé
½ gallon vanilla ice cream, softened
½ gallon pineapple sherbet, softened
2 liter bottle Sprite or 7-Up
In a very large bowl, use a potato masher to mash ice cream and sherbet together, until well mixed. Slowly add Sprite, stirring gently with a whisk until slushy. Serve immediately.
Variation: Use lime or orange sherbet instead of pineapple.
½ gallon pineapple sherbet, softened
2 liter bottle Sprite or 7-Up
In a very large bowl, use a potato masher to mash ice cream and sherbet together, until well mixed. Slowly add Sprite, stirring gently with a whisk until slushy. Serve immediately.
Variation: Use lime or orange sherbet instead of pineapple.
Twitchells’ Ultimate Hot Chocolate
1 cup cocoa
2 ½ cups powdered sugar
1 cup Nestles chocolate milk mix
3 cups Hershey's chocolate milk mix
1 2/3 cups powdered non-dairy creamer
10 2/3 cup instant non-fat dry milk powder
Mix together in order given. I use a very large bowl (about 13 quart) and a slotted spoon to mash the lumps out of the cocoa and blend everything together. Store in plastic container. Keeps about 6 months.
To use: Add 1/3 cup mix to 1 (8-oz.) cup hot water. Stir until smooth. Makes about 8 cups of mix, which will make about 24-32 cups of hot chocolate.
Makes a nice gift for friends and neighbors.
2 ½ cups powdered sugar
1 cup Nestles chocolate milk mix
3 cups Hershey's chocolate milk mix
1 2/3 cups powdered non-dairy creamer
10 2/3 cup instant non-fat dry milk powder
Mix together in order given. I use a very large bowl (about 13 quart) and a slotted spoon to mash the lumps out of the cocoa and blend everything together. Store in plastic container. Keeps about 6 months.
To use: Add 1/3 cup mix to 1 (8-oz.) cup hot water. Stir until smooth. Makes about 8 cups of mix, which will make about 24-32 cups of hot chocolate.
Makes a nice gift for friends and neighbors.
Subscribe to:
Posts (Atom)
