Zucchini Bread

Combine and beat together:
3 eggs
2 cups sugar
1 cup oil
2 cups zucchini (grated)
1 teas. vanilla
Sift together:
3 Cups flour
1 teas. salt
1 teas. soda
2 teas. cinnamon
1/4 teas. nutmeg
1/2 teas. baking powder
Add dry ingredients to egg mixture and stir well.
If desired add 1/2 cup chopped nuts
Pour into 2 well greased loaf pans (4 1/2" x 8 1/2")
Bake 1 hour at 325 (toothpick will come out clean)
Makes 2 loaves (or 8 mini loaves. Cook minis for only 40 min.)

Cornpone or Corn Muffins

From: The Cracker Kitchen by Janis Owens (641.597 OWE) pg. 79
1 ½ cups plain cornmeal
½ cup self-rising flour
1 tsp baking powder
Pinch of salt
1 ½ cups buttermilk
2 Tbsp bacon drippings or (for the health conscious) canola oil
1. Preheat the oven to 350 degrees
2. Combine the dry ingredients in a large bowl, then add the buttermilk and fat, just like for basic cornbread. Beat well.
3. Pour into either a greased cornpone baker or into a greased muffin pan (mini or regular size).
4. Bake until brown, 12 to 15 minutes for regular muffins or a little less for the pones. Most pone pans only make 10 pones at a time, so prepare yourself to make two or three batches (and careful with that pan for it will burn you).
5. Makes 1 dozen muffins.

Cornbread

From: Martha Stewart’s Baking Handbook (641.815 STE) pg. 51-52
Makes one 8 inch square. Sautéed corn moistens this cornbread, but you can omit it if you are using the bread in a traditional stuffing. For a spicy variation, add two medium jalapenos, seeded and finely chopped, to the corn before sautéing.
1/3 cup vegetable shortening, plus more for the pan
1 Tbsp unsalted butter
1 cup corn kennels, fresh or frozen
1 cup all-purpose flour
1/3 cup sugar
2 tsp baking powder
¾ tsp salt
1 cup stone-ground yellow cornmeal
1 cup milk
1 large egg, lightly beaten
Preheat the oven to 425 degrees. Coat an 8 inch square baking pan with vegetable shortening; set aside. Melt butter in a medium sauté pan over medium-high heat; add corn. Cook, stirring occasionally, until corn has softened and some of the kernels have begun to turn light golden brown, about 5 minutes,. Remove from heat, and set aside to cool slightly. In a medium bowl, whisk together flour, sugar, baking powder, and salt. Stir in the cornmeal. Using a pastry blender, cut shortening into mixture until it resembles coarse meal. Add milk, egg, and reserved corn; stir to combine. Do not over mix. Transfer batter to the prepared pan, and bake until the top begins to turn golden and a cake tester inserted in the center comes out clean, 18-20 minutes. Transfer to a wire rack to cool completely. Cornbread is best served the day it is baked, but it can be kept at room temperature, wrapped well in plastic, for up to 1 day.

Pumpkin Roll

This is the pumpkin roll that Lou would make for Kathy Watson every year on her birthday.
3 eggs
1 cup granulated sugar
3/4 cup canned pumpkin
1 tsp. grated lemon peel
1/2 cup sourdough starter (milk works, too)
3/4 cup plus 2 tablespoons flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2 tsps. pumpkin pie spice
1/2 cup powdered sugar
Creamed Cheese Filling, see below
Whipped Cream Topping, see below
1/2 cup chopped pecans
Cream Cheese Filling
2 (3 oz.) pkgs. cream cheese, softened
1/4 cup butter or margarine
1/2 tsp. vanilla
1 cup powdered sugar
Whipped Cream Topping (topping piped through a pastry bag makes your pumpkin roll attractive)
1/2 cup whipping cream
2 Tbsp. sugar
1 tsp. vanilla
Generously grease and flour a 15"x 10" baking sheet with raised edges; set aside. Preheat oven to 375 degrees. In a large bowl, beat eggs with electric mixer 5 minutes or until thick. Gradually beat in granulated sugar, pumpkin, lemon peel and sourdough starter; set aside. In a medium bowl, stir together flour, baking powder,
baking soda, salt and pumpkin pie spice. Beat into sourdough mixture (or milk) until blended. Pour into prepared pan. Bake in preheated oven 12-15 minutes or until surface springs back when touched with your fingers. Spread a cloth larger than the baking pan on a flat surface. Lightly sprinkle powdered sugar over cloth. Invert baked cake onto cloth. Remove pan. Use a sharp knife to cut 1/4 inch from all sides of cake. Discard cuttings or use for another purpose. Fold end of cloth over 1 short side of cake. Gently roll up cake and cloth. Place seam side down on a wire rack. Cool to room temperature. Prepare Cream Cheese Filing and Whipped Cream Topping. Gently unroll cooled cake. Spread filling over cake. Sprinkle with chopped nuts. Carefully roll up filled cake, removing towel as you roll. Place seam side down on serving plate. Pipe Whipped Cream Topping in swirls along top of roll or spread over top of roll. Arrange pecan halves on top of piped topping. Refrigerate at least 30 minutes before cutting. To serve, cut in 1 inch slices. Makes about 8 servings.

South of the Border Black Bean Soup

2 (15 oz) cans black beans rinsed and drained
1 (14.5 oz) can whole tomatoes (chopped)
1 (14.5 oz) can diced tomatoes w/ green chillies
1 (14.5) can vegetable broth
3/4 c chopped onion
1 (4 oz) can green chillies
1 1/2 c frozen corn
3 T chili powder
2 t cumin
1 t garlic
Simmer in crockpot from 7- 9 hours.Toppings- 4 green onions , sour cream, shredded cheese, sliced avocado
serve with corn chips

Beef Enchiladas

1 pound of cooked hamburger
1 can of corn, drained
1 can diced tomatoes, undrained any flavor
1 cup salsa, undrained
1 cup of minute rice, not cooked
1 small can tomato sauce
cheese, for inside and top
corn tortillas
Enchilada sauce, for top
Mix first 8 ingredients and roll in tortillas. Drizzle enchilada sauce over the top. not too much though. Top with grated cheese and cook for 1/2 hour or so.

Pineapple Upside Down Cake

1 ½ c. flour
1 1/4 tsp. baking powder
1/4 tsp. salt
3/4 c. sugar
4 Tb. butter
1 egg
½ c. milk
1 tsp. vanilla
4 Tb. butter
½ c. brown sugar
Small can of pineapple rings
Maraschino Cherries
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Cream 4 Tb. butter, 3/4 c. sugar, add egg and vanilla until smooth. Combine flour, baking powder and salt. Sift. Add milk and flour mixture by alternating until gone.
In an eight-nine inch round cake pan, melt 4 Tb. butter, mix brown sugar until blended together. Place pineapple rings and cherries in a pattern. Pour cake batter over top. Bake 350 degrees for 50 min. When partially cool, place cake plate on top of the cake and turn over. This recipe can be doubled and placed in a 13 by 9 in pan.

Cloud Nine Biscuits

2 cups unbleached flour
1 tsp salt
2 Tbsp of organic raw sugar
2 Tbsp of baking powder
2 Tbsp vegetable shortening (no transfat or real
butter)
1 egg organic
2/3 cup buttermilk
Combine dry ingredients.
Fold in shortening.
Beat egg in 2/3 cup of buttermilk than add to the main ingredients. Mix lightly and roll out gently and cut into biscuits. Bake on baking stone or cookie sheet at 400 degrees for 15-18 minutes. Makes 8 large biscuits.

Baked Beans

1 can of white beans or lima beans
1 can of garbanzo beans
1 can of kidney beans (drained)
1 large can of chili
1 large can of pork and beans
1 cup chopped green peppers
1 cup of chopped celery
1 cup of chopped onion
1 cup of ketchup
1 cup of brown sugar
4 strips of bacon to place on top
Cook in crock pot 5 hours on low

Potato Salad

Red potatoes-cook as many or as few as you will need
Hard boiled eggs-3to 6 depends on the size of your salad
Onion- ½ to whole onion diced
Celery- ½ to whole cup depend on size of salad and your taste
Pickles- I use cucumber chips
Boil potatoes, let cool, peel and cut into small chunks
Peel and add eggs, celery and onion.
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Dressing:
Miracle Whip salad dressing
Mustard
Pickle juice
Salt and pepper
Mix 1 cup salad dressing with 1 - 2 Tablespoons Mustard depending on how much of a mustard taste you like. The amount of salad dressing depends on how many potatoes you use. This gives you an approximate ratio. Add about 1/4 cup pickle juice to thin the dressing. Add salt and pepper to taste. Pour dressing over potatoes and mix. If you need more dressing, mix a small amount proportionally. Refrigerate. This is best if made the day before.

Grandma Mitton's Stuffed Hard Rolls

1 lb. Velveeta cheese, cubed 2 large cloves garlic minced
1 can chopped black olives 4-5 hard boiled eggs chopped
6 green onions, tops and all, chopped 1 Italian hot pepper minced (be careful of the residue on your skin)
1/2 tsp salt (can substitute other types of hot peppers-serrano, or little bit bigger
ones
mix above well then add:
1 8 oz can tomato sauce 1/2 c. vegetable oil
Mix all together. Cut the tops off of 18-24 hard rolls and scoop out the centers, fill with mixture. Put top back on. Wrap in tin foil and heat in oven at 350 for about 20 minutes or until melted. Can microwave for 30 sec, but it makes it more soft and gooey. A family favorite!

Gyoza

1 head cabbage
6 carrots
4 stalks of green onions diced
12-15 fresh mushrooms
1 lb hamburger
1 lb ground pork
3 cloves garlic
2 Tbsp ground ginger
4 Tbsp soy sauce
1-2 pkg round gyoza skins
Sauce:
½ cup soy sauce
½ cup white vinegar
¼ cup water.
Grind cabbage, carrots, and mushrooms in a food processor. Add meats, garlic, ginger, and soy sauce. Mix well. Take one gyoza skin and lightly moisten rim with water. Place a small spoonful of meat mixture in middle then seal. After you have a warm frying pan full of cute little gyozas, cook for 6-8 minutes or until
golden brown. Pour a small amount of water in pan, about ½ cup and cover with lid. Steam them for another 5- 10 minutes until meat is cooked thoroughly. Our family usually dunks each gyoza in their own little sauce cup before eating. Ultimate family favorite!

Idaho Cinnamon Rolls

¾ cup plus 2 T water
¼ c mashed potatoes
1 egg
3 c flour
¼ c sugar
1 t salt
4 t dry milk
2 T butter
2 ¼ t yeast
Put all ingredients in bread machine set on dough mode. When done, remove and let rest 5 minutes. Roll out and spread with 2 T melted butter, then 1/3 cup brown sugar mixed with 2 t cinnamon. Roll up and cut. Put on pans 2 inches apart. Cover, let rise 1 hour. Bake 325 for 10 min, and 350 for 5 minutes.
Frosting for Cinnamon Rolls (mix together and frost when slightly cool)
½ c soft butter
2 T flour
1 c powder sugar
1 t vanilla

Jello Cookies

Sugar cookies with a blast of flavor.
½ cup Margarine
½ cup Butter
1 cup Sugar
1 box Jello gelatin (any flavor, 3oz)
3 Eggs
3 cups Flour
1 tsp. Baking powder
½ tsp. Salt
1. Cream butter, margarine, sugar and Jello until light and fluffy.
2. Add eggs, one at a time and beat thoroughly.
3. Add dry ingredients and mix well.
4. Chill for several hours
5. Use cookie press or roll 1/3 of the dough to ¼ inch thickness. Cut and bake at 375° for 8 minutes on ungreased cookie sheet. Cool and frost if desired.
Makes about 3 dozen

Mexican Pork Chops

Easiest recipe ever!!! Simply put 6 pork chops (without bones) in crock pot. Pour 1 can of salsa over top.
Cook for 3 ½ hours. The pork chops soak up the salsa and they are so juicy and moist that you will think you
just died and went to heaven. Pour remaining sauce over rice for a side dish.

Indonesian Pork Roast

1 pork roast
1 can French onion soup
¼ cup soy sauce
1 package dry Lipton onion soup mix
¼ cup sugar
1 empty soup can filled with water
Mix all ingredients together then pour on top of roast in crock pot. Cook on high for 3 hours.

Pink Chicken (AKA Apricot Chicken )

8 boneless, skinless chicken breasts
1 (8oz) bottle Russian salad dressing
1 cup Apricot jam
1 package dry onion soup mix
Place chicken in crockpot. Combine the dressing, jam and onion soup mix and pour over chicken. Cook for 3 hours Or place chicken in 13x9 baking dish. Pour mixture over chicken and Bake at 350 F for 1 hour.

Russian/Chinese Chicken

3 to 4 chicken breasts halves
12 oz. Russian dressing
1/2 to 3/4 C peach or apricot preserves
1 packet or 2 heaping TBSP onion soup mix
1/2 tsp Chili Garlic Sauce (Tuong Ot Toi Viet-Nam
brand) Found in the oriental aisle. If you like spicy,
use 1 to 2 scant TBSP
Spray crockpot with Pam. Put chicken breasts in the crockpot and salt and pepper them. Sprinkle onion soup mix over them. Mix Russian dressing, preserves and Chili Garlic Sauce, pour over chicken. Cook on high 3 to 4 hours on high. Shred it and serve over rice.

Crockpot Surprise

1 fancy crock pot (a crock pot with a lost lid is
better.)
2 inches of dust bunnies
3 dead spiders
1 ½ fly carcasses (1/2 was eaten)
1 “Oh that’s where it is!” utensil
1 wedding gift card taped to bottom of pot
Let sit on shelf for 6 months
Move pot occasionally (usually to get to something
behind it)
Wash thoroughly before using

English Toffee

1 cup butter
1 cup sugar
1/4 cup water
1/4 tsp salt
toasted nuts
chocolate
Butter a cookie sheet and put toasted nuts all over it. Add first four ingredients to heavy bottomed sauce pan and stir over medium high heat with a wooden spoon until the whole slurry turns the color of peanut butter and starts to smoke. Pour the goo over the nuts on the cookie sheet. Scatter chocolate pieces over it and spread them around as they began to melt. Cool it out in the snow for 15 minutes or so. Whack the cookie sheet on the counter to break the candy into jagged pieces. Eat them. Yum!