2 c. ketchup
1/4 c. vinegar
2 tsp. mustard
1 tsp. Worcestershire sauce
1/4 c. brown sugar
1 tsp. liquid smoke

Heat to boiling. Great on spareribs. Bake in slow oven until meat falls off bones.

Labels: bbq, meat, sauce

1 can Coca-Cola
Equal Parts of ketchup and Barbeque sauce to taste

Use equal parts of coke and ketchup-bbq sauce mixture. Pour over spare-ribs in the crock pot. Cook until done. Ladle fat off and thicken sauce if desired to serve on the side.

Labels: bbq, crock pot, meat

1 qt. buttermilk
1 qt. Best Foods Mayonnaise
1 tsp. pepper
1 tsp. garlic salt or powder
2 tsp. parsley flakes
3 tsp. "Bon Appetit" (Schilling spice)

Mix well with wire whip or beater. Tastes just like Ranch Style. Makes 2 quarts.

Labels: dressing, salad, veggies

2/3 cup mayonnaise
1 c. sour cream
1 Tbsp. dill weed
2 tsp. seasoned salt
1 Tbsp. onion flakes
1 Tbsp. dried parsley

Labels: dips, veggies

2 (8 oz) pkg. cream cheese
1 small can crushed pineapple
1 Tbsp. Lawry's seasoned salt
1/4 cup chopped onion
1/2 cup chopped bell pepper
1 c. chopped nuts

Mix all ingredients, except nuts. Chill, form into ball and roll in chopped nuts. Serve with crackers.

Labels: appetizers, cheese, dips

2/3 cup sour cream
1/3 cup mayonnise
1 tsp dill weed
1 Tbsp parsley
1 Tbsp green onion or chive
1 tsp. Beau Monde

Mix the preceding ingredients together, cover and refrigerate overnight

Labels: appetizers, dips

1 c. chopped green chiles
1 c. chopped dark olives
1 c. chopped green olives
8 green onions chopped
4 large ripe tomatoes, chopped
3 Tbsp. olive oil
1 1/2 Tbsp. vinegar
Garlic Powder to taste

Mix together well and let marinate for 2-3 hours.

Labels: appetizers, dips, veggies

Labels: breakfast, Danish, pancakes

Pour 1 inch of oil into fry pan and begin heating on Medium.

Whip up 3 eggs in a shallow bowl.

Crush 1 sleeve ritz crackers with rolling pin, add 1/2 cup flour, 1/4 cup parmesean cheese, parsley flakes, onion and garlic powder (about 1/2 tsp each), 1 tsp salt, 1/2 tsp ground pepper, dried oregano mix well in another shallow bowl.

Slice one large or two small Eggplants into slices about 1/4 inch thick.

Dip slices in plain flour, then in egg, then in crumb mixture. (Really I don't think it matters what order, because I tried it every order possible and they all ended up looking almost exactly the same.) Then with tongs, carefully place each slice in oil until browned, turn and brown on other side, drain on paper towel. Serve with ranch dressing or spaghetti/marinara sauce

Labels: fried, Italian, veggies

Fondant coco poires

- 4 eggs
- 150g sugar
- 2 vanilla sugar bag
- 1 big spoon of rhum
- 20 cl fluid fresh cream
- 125g flour
- 1/2 yeast bag
- can pears
- 75g of butter
- 75g of powdered coconut
- dark chocolate (about 1/2 block, about 100g)

Whip 2 eggs with 100g of sugar. Put vanilla sugar, rhum, cream, flour, and yeast. Mix with little peace of pear. Pour down the mix in your cake pan.

Preheat your oven to 150°C.

Dissolved dark chocolat with a little bit of water in the microway. It must be not too fluid. Then put it all over the 1st mix.

Whip 2 eggs with 50g of sugar, melted butter, and coconut.
Cover with that mix the 1st mix(with pear)

Bake about 45 min (the cake must be glazed above)

Labels: Cakes, Desserts, french, fruit

3 ½ cups sugar
4 eggs
1 ½ cups oil
1 (29 oz) can pumpkin (or 3 cups)
¾ cup water
5 ½ cups flour
3 tsp soda
1 ½ tsp salt
1 ½ tsp cinnamon
½ tsp cloves
2 cups chopped nuts (if desired)

In large bowl, combine sugar, eggs, oil, pumpkin and water. Mix well. Add dry ingredients until moistened. Add nuts. Grease and line bottom of bread pans with wax paper. Pour batter into pans. Bake at 350 degrees for 45 minutes for small pans or 1 hour for large loaf pans. Turn loaves out as soon as finished baking. Cool. Makes 3 large or 5 to 6 small loaves.

Makes 36 muffins, bake 20 min. at 350.

Make it Gluten Free: Switch from Wheat Flour to 3 1/2 cups ATK gluten free flour blend, plus 2 cups gf oat flour, and 1 tsp xantham gum, and add another 1/4 cup of water (for a total of 1 cup of water). Let the batter rest 15-30 minutes before baking. Pour into 3 9x9 pans and bake at 330 degrees f. for 60 minutes.

Labels: bread, Christmas, Fall, muffins, sweet breads, veggies

1 cup sugar
1/2 cup buttermilk
1 cube butter
1/2 tsp. baking soda
1 Tbsp. white Karo

1 tsp. vanilla (add after cooking other stuff)

Mix all ingredients together (except vanilla) in a Medium sized pot (it bubbles and boils - leave room!, When I double it, I use my big bean pot.) Bring to a boil over medium heat, stirring continually, let boil for 5 minutes, remove from heat and add vanilla, mix well.

Awesome on Aebelskievers, Pancakes, Waffles, ice cream, fresh apple cake, dirt, anything.

Labels: breakfast, pancakes, sauce, syrup

Indian Fry Bread (from Kariswarmplace.blogspot.com)
4 C flour
1/4 C shortening
1 t salt (scant)
1 1/2 C warm water
Cut shortening into the flour and salt. Add warm water to make a soft dough. Knead until smooth. Divide into golf ball size pieces. Roll out to about 1/4 inch thick. Fry in very hot cooking oil until golden brown on both sides. (Dough can be stored several days in refrigerator). As an alternative to frying, bake the dough – prepare the same way. (We like it better baked than fried.)

For meals, you can add any combination of the following: Refried beans, Taco, meat, Shredded lettuce, Diced tomatoes, Shredded cheese, Sliced, olives, Diced onions, Salsa, Pico de Gallo salsa, etc.

Or serve with butter, honey, and/or powdered sugar.

Labels: bread, Mexican, yeast bread

In crock pot combine:
2 lbs. Velveeta Cheese (cubed to melt faster)
1 can Chicken Gumbo Soup
1 8 oz can green chiles

Labels: appetizers, cheese, dips, easy, Mexican

Monday - Roast Pheasant (Thanks Uncle Gary!) and Twice Baked Potatoes
Tuesday - Beans and Indian Fry Bread
Wednesday - Beef Stew and Homemade Bread
Thursday - Girl's Night Out (You guys are on your own!)
Friday - Impossibly Easy Green Chile and Sausage Pie
Saturday - Waffles & Buttermilk Syrup
Sunday - Grilled Cheese Sandwiches and Tomato Soup (lunch)
Snack Night at our house - Tortilla Chips, Bean Dip, & NotYo Cheese Dip

Labels: fall/winter, menus, snack night

7-8 medium potatoes, boiled, peeled and diced (red potatoes are best, don't overcook!)

Mix all together and add potatoes to:
1 pt. sour cream
2 cans cream of chicken soup
1 1/2 cup cheese, grated
1/2 cup margarine, melted

Topping:
1/3 cup cornflake crumbs
2 Tbsp. melted butter
mix and sprinkle on top of potatoes.

Bake at 350 for 45 minutes.

Labels: casserole, freezer, OAMC, potatoes, Side dish

5-6 white potatoes
1 can cream of chicken soup
1 1/2 cup sharp cheddar
garlic salt and pepper
1/4 cup melted butter
1 pt. sour cream
1/2 c. chopped green onion

Cook (boil) and then quarter potatoes, peel and cut up. Mix together remaining ingredients and put in casserole dish. Bake at 350 for 45 minutes to 1 hour.

Labels: casserole, freezer, OAMC, potatoes, Side dish

Start with baked potatoes, cut them all in half, then scoop out the insides leaving about 1/4 inch attatched to the peel. Set the skins on a cookie sheet until ready to refill.

Take potato guts and mash and season them as in mashed potatoes adding sour cream and grated cheddar cheese, some chives and garlic powder add zip. Variation, mix the guts with all the fixin's for Christmas Potatoes (Yum!) To make them lower in fat you can leave out some or all of the milk, butter, sour cream, and cheese and use chicken broth (but they won't taste nearly as good as mine.) Crumbled bacon would be good here. Don't forget to season with salt and pepper until they taste fabulous.

When your filling is to your liking, scoop back into potato-skin shell, sprinkle with grated cheese and bits of bacon. Freeze on a cookie sheet overnight and transfer to Gallon Freezer bags or bake immediately at 350 degrees farenheit until filling is warmed and cheese is melted.

Labels: freezer, OAMC, potatoes, Side dish

My Way - Peel and chop up potatoes (pieces should be about 1 inch cubes - larger or smaller is fine, just keep them even so that they cook evenly). Place in pot and cover with water. Bring to a boil and boil softly for 20 minutes or until potatoes are tender.

Drain water from potatoes, start mashing with a masher, add some butter (for 5 lbs. I add a cube, maybe more) and milk (for 5 lbs. I start with about 2 cups - microwaved so it doesn't cool the potatoes too much), and continue mashing until they are the texture you like, add salt and pepper to taste.

(You can use evaporated milk, cream, and/or sour cream too. You can add minced garlic, finely chopped parsley, grated cheese, etc. if you're feeling adventurous.)

Labels: Basics, potatoes

Wash/scrub medium sized, well shaped potatoes. Remove any sprouting eyes, nasty gashes or grody spots with a paring knife. Poke each potato several times (like 6) with a paring knife or a fork (to let the steam out, I didn't once and one actually exploded all over my oven). You can wrap each potato in a square of tinfoil or rub them with oil and kosher salt, or you can just stick them in the oven naked (the potatoes, not you).

Bake for 1 hour at 400 degrees farenheit. If they're small, 45 min. might be enough. You know they're done when a fork will go through easily.

Labels: Basics, potatoes

2 rolls refrigerator pizza crust

Bake together:
3 large chicken breasts
1 Family size cream of mushroom soup
1 cup milk

Dice, steam, & season:
4 potatoes
1/2 large onion
3 stalks celery
3 carrots

Mix veggies with chopped chicken breasts, stir into soup mixture.

Bake 1 roll prepared pizza crust for 8 minutes. Fill with chicken & veggies, add another crust for top crust, bake 13 minutes at 400 degrees F.

Labels: casserole, chicken, entree, Main dish

4 c. white flour
1/2 c. lard or shortening
1 1/2 tsp. salt
hot water for soft dough

Make soft dough. Shape into golf ball sized balls; cover with shortening; let rest a few minutes. Roll out very thin. Place on hot griddle. When it bubbles turn and cook lightly on the other side. (don't brown them, it makes them tough). Put between terry cloth towels. When cool, refrigerate in plastic bag. Makes about 12.

Labels: bread, Mexican

5 T. sugar
3 T. vinegar
4 T. ketchup
1 T. cornstarch
2 T. Worcestershire sauce
1 1/2 c. water

Combine ingredients and cook over medium heat until thick. Serve warm as a dip, or baste meat before grilling. (I like to add a can of pineapple tidbits.)

(Marci Tanner - Tempe 18th Ward)

Labels: appetizers, chicken, chinese

1 package egg roll wrappers
1 lb sausage, browned and crumbled
1 lb bean sprouts
1 head cabbage, shredded
1 onion, diced
1 1b mushrooms, chopped
2 or 3 carrots, grated
2 or 3 stalks celery, chopped
other veggies you want to add - squash, zucchini, sugar snap peas, etc.

Brown, crumble, and drain sausage and set aside. Saute veggies in 1/4 cup vegetable oil until wilted and reduced (most water out). Mix sausage into veggies. Spoon a couple of tablespoons of filling into egg roll wrapper, touch all edges with water, roll up like a little burrito. Make a couple of dozen of these little babies and pop them into really hot oil for a minute or so. Drain on paper towels. Serve with Sweet & Sour Sauce.

Labels: appetizers, chinese, entrees, sausage, veggies

Pare apples and dice to make 4 cups.
Pour 2 cups sugar over apples in large bowl and add 2 beaten eggs.
Let stand for 1 hour.

Then add the following ingredients, mixing well:
1/2 c. oil
2 c. flour
2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
2 tsp. vanilla
1 c. chopped walnuts

Bake at 350 degrees for 45 minutes in a greased and floured 13 x 9 x 2 inch pan.

It's even better served with Butter Sauce:
1 cube butter (1/2 cup)
1/2 cup sugar
1/2 c. cold water
1 heaping T. cornstarch

In a saucepan, melt butter, add sugar, mix together water & cornstarch, then add to butter/sugar. Bring to a boil, stirring constantly, boil 1 minute. Pour over each piece of Apple cake as it's served.

Labels: Cakes

1 lb. hamburger
½ minced onion
4 c. grated cheese
2 doz. Corn tortillas
Sauce:
1 pkg. brown gravy mix
1 can tomato sauce
1 lg. can enchilada sauce

Serve with:

Refried beans
Salsa
More Grated cheese
Shredded Lettuce
Tomato
Sour Cream
Scrambled eggs (optional)

Process:

Brown Hamburger & minced onion
Make sauce
fry tortillas
roll hamburger mixture & cheese in tortillas, put in 9x13 foil pan
bag sauce in gallon Ziploc & put on top of rolled enchiladas
put bag of cheese in and cover with tinfoil
write directions on foil & freeze

Directions: Thaw, assemble by pouring sauce over, bake 350 for 30 min, top w/ cheese & bake 10 more minutes uncovered

OAMC Make with: Green chicken enchiladas, soft tacos

Labels: casserole, freezer, hamburger, Mexican, OAMC

1 family size Cream of Chicken Soup
Sour Cream
½ Onion minced
Green chiles
1 lb cooked chicken breasts or turkey (chopped)
2 doz corn tortillas
2 c. Grated Cheddar Cheese


Serve with:

Refried Beans
Salsa
More Grated Cheese
Shredded Lettuce
Tomato


Process:

1. Boil Chicken Breasts in Broth

2. Chop Chicken

3. Saute Onion & Green Chile

4. Mix Chicken & Cheese

5. Fry 2 doz tortillas

6. Roll Chicken/Cheese Filling in Tortillas in 9x13 foil pan

7. Put any leftover chicken cheese along with minced onions, green chiles, sour cream & soup together in gallon Ziploc

8. Put bag of sauce flattened on top of rolled tortillas, add bag of grated cheese, cover with foil, Freeze.

Directions: Thaw, assemble by pouring sauce over, bake 350 for 30 min., top w/ cheese

OAMC Make with: Red hamburger enchiladas, soft tacos, green chile quiche, green chile burros

Labels: casserole, chicken, freezer, Main dish, Mexican, OAMC, turkey

Make it into Burritos, Tacos & Tortilla Soup.

Put about 8 boneless/skinless chicken breasts in your crockpot with 1 jar of salsa, 1 onion chopped, 1 can diced tomatoes, 1 small can diced green chiles, and 1 can chicken broth. (If you're in a hurry, just add chicken and salsa - you can add the other stuff later when you make the soup). Cook about 5 hours on high. Fish out the chicken and Shred the chicken with 2 forks.

Tortilla Soup -
Put one or two breasts worth back into the pot with the soupy stuff and freeze in a gallon Ziploc (zip it and lay it flat, so it will thaw faster) or a large gladware container. Take out to thaw the night before you plan to serve it.

When you're ready to have tortilla soup just add 1 can corn, 1 can pinto beans, and 1 can black beans. I also like to add a can of refried beans for our big family, and sometimes it needs another can of tomatoes or chicken broth (to stretch it). Serve with Tortilla Chips and grated cheese. (With all the extra cans of goodness - it's enough for at least 2 meals for my family of 8).

Chicken Tacos -
For tacos just use the shredded meat in taco shells, instead of ground beef. Then decorate with grated cheese, shredded lettuce, chopped tomatoes, salsa, sour cream, etc. Make burritos with any leftover meat and freeze them for later!

Shredded Chicken Burritos -
Take 1 large tortilla, add refried beans (I warm a large can with about 1/4 cup water, 1/2 cup grated cheese, and 1/4 cup salsa), shredded chicken, and grated cheese. Then I roll them, and wrap them in tinfoil, stick them in a freezer ziploc and freeze. When you're ready to serve them, unwrap and microwave for 1 minute, turn over, and warm 1 minute more (maybe 2 depending on your microwave.) Of course, you can have them fresh too, then make up your leftovers into more burritos to freeze.

Labels: burritos, chicken, crock pot, freezer, Mexican, OAMC, soup, Tacos

1 lb. hot sausage or bacon/sausage, cooked and crumbled and set aside (save grease)

Make a roux by mixing/melting butter, grease, and flour over medium heat:

8 Tbsp. butter
2 Tbsp. reserved sausage grease (call it drippings if it makes you feel better about it- you can leave it out, but it won't taste as good.)
10 Tbsp. flour

Slowly add 4 cups milk while stirring constantly, so you don't get lumps.
Cook over medium heat, add salt, pepper, and garlic salt to taste (I'd guess 1/2 to 1 tsp of each, take it slow and test along the way.) Add drained sausage.

Since I don't usually use a recipe my gravy comes out different every time. With our large family I make 4 cups of gravy. If that is too much for you, you can certainly halve the recipe, but you can also pour any leftover into a freezer bag or container and freeze it. With a roll of biscuits and some scrambled eggs, you can have a meal ready in minutes!

Labels: breakfast, food storage, freezer, OAMC

from BH&G New Cook Book - My Fave!!!

3 beaten eggs
1 1/2 cups milk
1/4 c. chopped green onion
1/4 tsp. salt
1/8 tsp. pepper
dash ground nutmeg
3/4 cup chopped cooked chicken, ham, etc.
1 1/2 cups shredded cheese (swiss, cheddar, jack, or havarti - 6 oz.)
1 T. all-purpose flour

Preheat oven according to package instructions, prepare pastry crust (I use ready crust that comes in a roll or else a regular freezer pie crust). Bake crust as for 1 crust pie.

Meanwhile, in a bowl stir together eggs, milk, onion, salt, pepper, and nutmeg. Stir in cooked meat. Toss together grated cheese and flour. Add to egg mixture; mix well.

Pour egg mixture into hot pastry shell. Bake in 325 degree oven for 35 to 40 minutes or till a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes. Serves 6.

Other great quiche combinations: cheddar, green chile, onion & sausage; swiss, onion, spinach & bacon; ham & cheddar; mushroom, cheddar, bacon; anything that sounds good to you. (Saute the veggies/ cook the meat, before adding so that most of the liquid is out of them.)

Labels: bacon, breakfast, casserole, chicken, eggs, ham, quiche, sausage

Make 1 recipe bread dough (I add a tablespoon each of minced onion,and italian seasoning or oregano to bread dough with the warm water). Let rise once, then punch down and roll out into greased jelly roll pan. Poke about every 2 inches with fingers to leave indentions, brush with olive oil, sprinkle with kosher salt and rosemary. Let rise until doubled. Bake 15 to 20 minutes in 400 degree oven.

Got leftovers? Slice in half, butter insides and toast under broiler, top with pizza fixings, or makes an amazing bun for burgers or deli sandwiches!

Labels: bread, food storage, yeast bread

2 Tbsp. shortening
1 onion, diced
1/4 tsp. garlic salt
1 lb. hamburger
4 tsp. salt
1 Tbsp. sugar
1 Tbsp. chili powder

Cook the preceding ingredients. Then add:

1 bay leaf
1/2 cup raw rice
2 1/4 c. tomato juice
1 c. water

Put bay leaf in bottom of greased casserole dish. Layer hamburger mixture and rice. Pour tomato juice and water over. Bake covered 1 hour at 350 degrees F. Can cook up to 2 hours, but must add more water.

Labels: casserole, food storage, Mexican, OAMC, rice

Use 4 cups pinto beans. Sort beans to remove any bad beans and rocks. Put beans in a large (6 quart) kettle. Cover with water and let soak overnight. About 4 hours before serving time start beans cooking. Bring to a rapid boil then reduce heat. Boil gently, covered. Check water level and add boiling water as needed. After cooking, salt to taste.

Grandpa Christensen's favorite food out at the ranch was good old pinto beans. "We were pretty well brought up on beans," quoted Grandpa.

Note: Add anything you want after cooking. Used to add bacon or ham. Sometimes a cube of butter.

(This is the recipe from my family cookbook. I usually cook 3 cups of beans for my family of 8, in a 4 1/2 quart pan. The trick is that you can't salt or season beans until they are completely cooked - if you salt or add any acid to them before they are cooked, they will stay hard.)

Labels: Basics, beans, food storage, Mexican, soup

1 onion, diced
2 cloves garlic, minced
2 or 3 carrots, diced
2 stalks celery, diced
5 or 6 potatoes, chopped
4 cups chicken stock
salt and pepper, to taste

Saute 1 diced onion and 2 chopped cloves garlic in 3 T. butter, add diced carrots and celery. Pour in 4 cups chicken broth, and diced potatoes. Cook over medium heat until potatoes are tender, salt and pepper to taste. Add 1 can corn, grated cheese, bacon bits, etc. as desired.

Labels: crock pot, potatoes, soup

1 (8 oz) can tomato sauce
1/4 c. chopped onions
1 pkg. brown gravy mix
1 c. hickory flavored barbeque sauce (bottled kind)
1/4 c. brown sugar
1/2 tsp. chili powder
salt and pepper to taste
8-10 filet chicken breasts

Salt chicken with seasoned salt, and fry on both sides in butter to brown. Set chicken breasts aside in crock pot. Make sauce and pour over chicken breasts. Cook at least 2 or 3 hours or longer in slow crock pot. (May cook in oven at 350 degrees for about 1 1/2 hours or so. Serve with rice or shred and serve on buns.

Labels: chicken, crock pot, entree, Main dish

1 lb. Sharp Cheddar Cheese (grated)
1/2 cup evaporated milk
1 small jar pimentos (diced, peeled, drained)

Melt Cheese & Milk in double boiler, add pimentos, spread on 1 loaf white bread, chill (I just do the whole loaf, then slip the bag back over the stack and chill them in the original bread bag). Cut off crusts & triangle to serve.

(Also looks cool as ribbon sandwiches - wheat bread, cheese, white bread, cheese, wheat bread, cheese, white bread ; cut off crusts then slice into 1/2 wide ribbon sandwiches) Other abberations that I've tried and loved - green chiles and minced onion instead of, or with the pimento or else a heaping table spoon of diced jalepeno instead of or with the pimento!)

I have to admit that I've been craving these sandwiches. I've been making them for our Christmas Eve party at Mom's for several years, and we had pizza instead this year...finally made them yesterday. Love them!

Labels: appetizers, grandma's, hors d'oeuvres, sandwiches, snacks