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 325ยบ 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 325ยบ 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.
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