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PostPosted: Thu Oct 09, 2008 5:41 pm 
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Breakfast Lasagna

1 large bag frozen hash browns
1 can cream of mushroom soup
1/2 container sour cream
1 diced onion
1 pound cooked bacon, diced
2 cups Cheddar and mozzarella cheese

Using a lasagna tray:

1st layer - hash browns
2nd layer - mix sour cream and mushroom soup
together and place on top of hash browns
3rd layer - onions
4th layer - bacon
Top with cheese

Bake in oven covered with tin foil for approximately 1 hour at 325 degrees F.

Take foil off and let cook for another 5 minutes.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 09, 2008 5:41 pm 
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Tex-Mex Biscuits

1 1/2 cups all-purpose flour
1/2 cup enriched hominy grits or quick grits
4 teaspoons baking powder
1/4 teaspoon salt (optional)
1/2 cup butter or margarine
4 ounces Monterey jack cheese (with or without
jalapeno peppers), shredded
1/2 cup dairy sour cream
1/4 cup milk

Heat oven to 425 degrees F. Lightly grease a cookie sheet. Combine dry ingredients; cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine sour cream and milk; add to dry ingredients, mixing just until moistened. Shape dough to form a ball; knead gently on lightly floured surface 10 to 12 times. Roll dough to 3/4 inch thickness. Cut with floured 2-inch biscuit cutter. Place 1 inch apart on prepared cookie sheet. Bake 10 to 12 minutes or until golden brown. Yields 12 biscuits

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 09, 2008 5:42 pm 
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How to Make Sour Cream from Evaporated Milk

To make SOUR CREAM, add one tablespoon vinegar or lemon juice to one cup (8 fluid ounces) of undiluted evaporated milk and allow it to stand for five minutes.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 09, 2008 10:40 pm 
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Kathy in FL wrote:
How to Make Sour Cream from Evaporated Milk

To make SOUR CREAM, add one tablespoon vinegar or lemon juice to one cup (8 fluid ounces) of undiluted evaporated milk and allow it to stand for five minutes.


This is very useful information. Thanks Kathy!

Could You make an Evaporated Milk equalivate from dried Milk?

In other words, could You make Sour Cream from Dried Milk Powder,
Vinegar, and Water?

Cheers!

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PostPosted: Fri Oct 10, 2008 12:35 am 
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Allen wrote:
Kathy in FL wrote:
How to Make Sour Cream from Evaporated Milk

To make SOUR CREAM, add one tablespoon vinegar or lemon juice to one cup (8 fluid ounces) of undiluted evaporated milk and allow it to stand for five minutes.


This is very useful information. Thanks Kathy!

Could You make an Evaporated Milk equalivate from dried Milk?

In other words, could You make Sour Cream from Dried Milk Powder,
Vinegar, and Water?

Cheers!


I found this:

In the absence of evaporated milk, one option is to take some dry milk and reconstitute it using only 40% of the recommended water. That would give you the right texture. It is difficult to find dry whole milk (because the fat in it tends to spoil and so should be refrigerated), so you would most likely be using dry nonfat milk, which would cause some adjustment in flavor.

On this site:

http://www.ochef.com/664.htm

Cheers!

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I survived My first post to the Zombie Squad Forum, so You know I'm tough!


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PostPosted: Fri Oct 10, 2008 10:09 am 
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Allen wrote:
Kathy in FL wrote:
How to Make Sour Cream from Evaporated Milk

To make SOUR CREAM, add one tablespoon vinegar or lemon juice to one cup (8 fluid ounces) of undiluted evaporated milk and allow it to stand for five minutes.


This is very useful information. Thanks Kathy!

Could You make an Evaporated Milk equalivate from dried Milk?

In other words, could You make Sour Cream from Dried Milk Powder,
Vinegar, and Water?

Cheers!


Sure. You do it like this:

2/3 cup powdered milk plus 1 cup water
or:
1/3 cup powdered milk plus 1 cup milk

Mix well. Then proceed as for making the sour cream.


There is a ton of stuff you can make from powdered milk. I had started a thread on using powdered milk. I think it is way back on page six by now.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Fri Oct 10, 2008 1:24 pm 
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Thanks Kathy! :)

Cheers!

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Please excuse this gratuitous effort to increase My post count.

thefirebuilds wrote:
your memory creeps me out kinda.


I survived My first post to the Zombie Squad Forum, so You know I'm tough!


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PostPosted: Thu Oct 16, 2008 1:00 pm 
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Grits Cakes

4 cups chicken broth
2 1/2 cups old-fashioned stone-ground yellow grits
1/2 cup heavy cream
Freshly-ground pepper
1/2 cup cornmeal
1/2 cup olive oil

Line a 9-inch square pan with wax paper. In a heavy saucepan, bring the broth to a boil and slowly stir in the grits. Simmer, stirring constantly, for 10 minutes. Stir in the cream and simmer, still stirring, another 10 minutes. Season it with the salt and pepper. The grits will be thick. Pour the mixture into the baking pan, smoothing the top with a spatula, and cool. Chill for at least two hours or overnight. Sprinkle cornmeal onto a work surface. Invert the grits onto the cornmeal and remove the wax paper. Cut the grits into four squares and halve the squares diagonally to form 8 triangles. Coat each triangle with the cornmeal. In a heavy skillet, heat the oil over medium heat until hot but not smoking. Fry the grit cakes in batches until golden on both sides (about 3 to 4 minutes total), adding more oil if necessary to keep them from sticking. Drain them on a paper towel. Serve them with salsa.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:01 pm 
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Rice with Garbanzos and Currants

4 tablespoons olive oil
2 medium onions, chopped
1 cup long-grain rice
1/4 cup white wine (optional)
2 c. chicken stock, or water
1 (15 ounce) can garbanzo beans, drained
1/2 cup dried currants or raisins
Juice of 1 lemon
Salt and freshly-ground pepper, to taste
Chopped parsley (for garnish)

Heat the oil in a large saucepan over moderate heat. Saute the onions until translucent, about 5 minutes. Add the rice and stir to thoroughly coat the rice with the oil. Add the optional wine and cook for 2 minutes. Add the chicken stock or water and the remaining ingredients and simmer covered over low heat for 15 to 20 minutes, until the rice is done. Sprinkle with the chopped parsley. Serves 4 to 6.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:01 pm 
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Horchata (Mexican Rice Drink)

1 cup uncooked white rice
2 sticks cinnamon
1/4 cup slivered almonds
1 quart water
1/4 cup granulated sugar
1/2 teaspoon vanilla extract

Grind rice to a coarse meal in a blender. Mix together rice, cinnamon, almonds and water. Cover loosely and let stand overnight. Puree the rice mixture, then strain through several layers of dampened cheesecloth. Mix in sugar and vanilla extract. Serve ice cold. To serve, pour into tall, ice-filled glasses.

Plain Horchata: Omit cinnamon sticks and slivered almonds from basic recipe.

Chocolate Horchata: Omit cinnamon sticks and slivered almonds from basic recipe. Add 2 ounces grated Mexican chocolate (Ibarra is good) to rice. Continue as in basic recipe.

Strawberry Horchata: Omit cinnamon sticks and slivered almonds from basic recipe. Prepare as for basic recipe, adding 1 (10 ounce) package frozen strawberries with the sugar and vanilla extract. Continue as directed.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:02 pm 
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Atole or Champurrado

1/2 cup fresh masa (corn dough) or 1/2 cup masa flour (masa harina) mixed with a 1/4 cup hot water to blend
2 1/4 cups milk
1 1/2 cups water
1 disk Mexican chocolate (I use the Abuelita brand)
3 tablespoons piloncillo (sugar cone), chopped or 1/3 cup brown sugar plus 2 teaspoons molasses
1/4 teaspoon crushed aniseeds (optional)

Place the water and the masa into the jar of a blender and blend until smooth. Transfer to a medium sized saucepan. Add the milk, chocolate, piloncillo (or sugar, molasses combination) and the aniseeds if you wish to use them. Bring the mixture to a simmer, whisking with a molinillo or whisk until the chocolate and sugar is melted and well-blended. Strain the mixture through a medium sieve (optional) and serve hot, in mugs.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:02 pm 
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Scout Tetrazini

1 can of turkey, tuna, or chicken
1 can cream of mushroom soup
1 can water
2 pkgs of ramen noodles

Heat soup and water, stirring until blended. Bring to a boil and add the noodles, stirring continuously to separate (about 3 minutes). Add one of the two flavor packets from the noodles and canned meat of your choice. Heat until warmed through. Serves 2 to 5, depending on appetites.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:02 pm 
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Five-Can Tuna Casserole

1 can tuna
1 small can evaporated milk
1 can chicken-rice soup
1 can mushroom soup
1 can chow mein noodles
1/2 cup Cheddar cheese, shredded
Water chestnuts, sliced (optional)

Combine all ingredients and pour into a greased casserole. Bake at 350 degrees F for 45 minutes.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:02 pm 
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Grilled Salmon Burgers

1 (15 1/2) ounce) can salmon
1/4 cup uncooked oatmeal
1/2 cup corn flake crumbs
2 tablespoons mayonnaise
1/3 cup chopped onions
2 tablespoons lemon juice
1 egg
2 teaspoons horseradish

Mix well. Make into four large or six small patties. Grill over a finely meshed grill screen on the barbecue grill or broil fairly far away from the heat in a broiler for about six minutes on each side.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:03 pm 
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Chicken Caesar Tetrazzini

8 ounces uncooked spaghetti
2 cups shredded or cubed cooked chicken (from canned)
1 cup chicken broth
1 cup Caesar Salad Dressing
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup grated Parmesan cheese
2 tablespoons dry bread crumbs

Cook spaghetti according to package directions. Drain and combine with chicken, broth, dressing and mushrooms in a large mixing bowl. Place mixture in a 2-quart casserole. Mix together cheese and bread crumbs; sprinkle over spaghetti mixture. Bake at 350°F. for 25 minutes or until casserole is hot and bubbly.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:03 pm 
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Apricot Scones

2 cups Original Bisquick® mix
1/3 cup finely chopped dried apricots
3 tablespoons sugar
1/3 cup whipping (heavy) cream
1 egg
2 tablespoons milk
2 tablespoons sugar

Heat oven to 425ºF. Grease cookie sheet. Mix Bisquick, apricots, 3 tablespoons sugar, the whipping cream and egg until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet (if dough is sticky, dip fingers into Bisquick). Brush dough with milk; sprinkle with 2 tablespoons sugar. Cut into 8 wedges but do not separate. Bake about 12 minutes or until golden brown; carefully seperate wedges. Serve warm.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:04 pm 
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Bacon Tomato Bake

1 1/4 cups Original Bisquick® mix
1/4 cup grated Parmesan cheese
1/2 cup water
1/2 lb bacon, cooked, crumbled
1/2 large onion, thinly sliced
3 tablespoons chopped fresh cilantro or parsley
1/4 teaspoon ground red pepper (cayenne), if desired
1 large tomato, cut into about 6 slices
1 cup shredded Cheddar cheese (4 oz)
Additional chopped fresh cilantro or parsley, if desired

Heat oven to 400°F. Generously grease bottom and sides of 9-inch square pan with shortening. In medium bowl, stir Bisquick mix, Parmesan cheese and water until moistened; spread in bottom of pan. Bake 12 minutes. In medium bowl, mix bacon, onion, 3 tablespoons cilantro and the red pepper; sprinkle over partially baked dough. Place tomato slices on bacon mixture. Sprinkle with Cheddar cheese. Bake uncovered 15 to 20 minutes or until edges are golden and cheese is melted. Cool slightly, about 5 minutes. Serve warm. Sprinkle with additional cilantro.


BBQ Pork Sandwiches

1/2 cup milk
2 teaspoons maple flavoring
1 3/4 cups Original Bisquick® mix
1 container (18 oz) refrigerated original barbecue sauce with shredded pork
1 cup mixed vegetables, drained
2 tablespoons maple-flavored syrup

Heat oven to 450°F. In large bowl, mix milk and maple flavor. Stir in Bisquick mix until soft dough forms; beat 20 strokes. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times. Roll or pat into 6-inch square, about 1/2 inch thick. Cut into 4 square biscuits. Place biscuits on ungreased cookie sheet. Bake 7 to 9 minutes or until lightly browned. Meanwhile, place pork in 1 1/2-quart microwavable bowl. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High 2 minutes; stir. If not hot, cover and microwave up to 4 minutes longer, stirring every minute. Stir in vegetables and maple syrup. Cover and microwave on High 1 minute. To serve, split biscuits in half. Fill with pork mixture.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:04 pm 
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Biscuit Sticks

1/3 cup butter or margarine
2 cups Original Bisquick® mix
1/2 cup cold water

Heat oven to 425°F. In 13x9-inch pan, melt butter in oven. Meanwhile, in medium bowl, stir baking mix and water until soft dough forms. Place dough on surface generously dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 5 times. Roll dough into 10x6-inch rectangle. Cut in half lengthwise. Cut each half crosswise into 12 sticks, about 3/4 inch wide. Roll each stick in butter in pan. Bake 12 to 15 minutes. Serve hot.


Creamy Rice and Ham Skillet

1/4 cup (1/2 stick) butter or margarine
1/2 cup chopped onions
2 cups milk
1 cup chopped ham
1 cup peas
1 chicken bouillon cube
2 cups instant white rice, uncooked
1/4 cup Grated Parmesan Cheese


Melt butter in large skillet on medium heat. Add onions; cook and stir until tender. Add milk, ham, peas and bouillon; stir. Bring to boil. Stir in rice and Parmesan cheese; cover. Remove from heat. Let stand 5 min.


Mexican Milk Beverage

3 cups water
1 cup masa harina, (mexican corn masa mix)
3 3/4 cups milk
1 (12-ounce) can Evaporated Milk
1 cup granulated sugar
2 teaspoons vanilla extract
3 cinnamon sticks

Place water and masa harina in a blender; cover. Blend until smooth. Pour through a fine mesh sieve into a medium, heavy-duty saucepan. Bring to a boil. Reduce heat to low; cook, stirring frequently with a wire whisk, for 6 to 8 minutes or until mixture is thickened. Stir in whole milk, evaporated milk, sugar, vanilla extract and cinnamon sticks. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 5 to 8 minutes or until mixture is thickened. Remove cinnamon sticks. Serve warm sprinkled with ground cinnamon.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Thu Oct 16, 2008 1:07 pm 
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Cherry Chocolate Chip Scones

2 cups Original Bisquick® mix
1/3 cup finely chopped dried cherries
1/3 cup miniature semisweet chocolate chips
3 tablespoons granulated sugar
1/3 cup whipping (heavy) cream
1 egg
About 1 tablespoon milk
About 1 tablespoon decorator sugar crystals


Heat oven to 425°F. Grease cookie sheet with shortening or cooking spray. In medium bowl, stir Bisquick mix, cherries, chocolate chips, granulated sugar, whipping cream and egg until soft dough forms. Place dough on surface sprinkled with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch circle on cookie sheet. Brush dough with milk; sprinkle with sugar crystals. Cut into 8 wedges, but do not separate. Bake 12 to 15 minutes or until golden brown; carefully separate wedges. Serve warm.


Egg Substitute #1

Grind 1 heaping tablespoon of whole flaxseed until it becomes a fine meal. Add 1/4 cold water and blend 2 to 3 minutes until thickened and has the consistency of eggs. Each 1/4 c. of the mixture will replace 1 egg in baking.


Black Beans and Ham

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1/2 cup chopped red or green bell pepper
2 cans (15 oz each) black beans, undrained
2 cups cubed fully cooked ham
2 teaspoons chili powder
1 1/2 cups Original Bisquick® mix
1/3 cup cornmeal
2/3 cup milk
1/2 cup shredded Cheddar cheese

Heat oil in 4-quart Dutch oven over medium heat. Cook onion and bell pepper in oil, stirring occasionally, until tender. Stir in beans, ham and 1 teaspoon of the chili powder. Heat to boiling; reduce heat to low. Stir Bisquick mix, cornmeal and milk and remaining 1 teaspoon chili powder in medium bowl until soft dough forms. Drop by 6 spoonfuls onto simmering bean mixture. Cook uncovered 10 minutes. Cover and cook 8 minutes longer. Sprinkle with cheese. Cover and cook about 2 minutes longer or until cheese is melted.


Amish Friendship Muffins

1 cup Amish Friendship Bread Starter
2 cups all-purpose flour
3/4 cup oil
1 teaspoon baking soda
2 teaspoons baking powder
1 cup granulated sugar
3 eggs
1 1/2 teaspoons cinnamon
2 teaspoons vanilla extract
1 cup nuts, chopped
1 cup apples, chopped (optional)
1 cup raisins or 1 cup blueberries (optional)

Preheat oven to 350 degrees F. Liberally grease muffin tins if not using liners. Combine starter, flour, oil, baking soda, baking powder, sugar, eggs, cinnamon and vanilla extract; stir well. Add nuts. Stir in optional ingredients, if desired. Mix well. Put into muffin tins. Sprinkle each muffin with Topping and bake for 15 to 20 minutes or until done.

Topping
1 cup brown sugar
1/2 cup all-purpose flour
1/4 cup margarine

Mix well and sprinkle over tops of muffins before baking.


Crab-Stuffed Baked Potatoes

4 large baking potatoes
½ cup of butter or margarine
½ cup of whipping cream
1 bunch green onions, chopped
2 (6 oz.) cans crabmeat, drained and flaked
¾ c. shredded cheddar cheese
2 T. minced parsley (optional)

Bake potatoes until done. Halve each potato and scoop out pulp, but leave skin shells intact. In large bowl, mash the potato with butter. Add the cream, salt and pepper to taste, and the onions. Stir in crabmeat. Fill the reserved potato skins with the potato mixture. Sprinkle with cheese. Bake at 350 degrees F for about 15 minutes. To serve, sprinkle parsely over cheese, if desired.


Anise Milk

1 quart milk
1 tablespoon crushed anise seed
1/4 cup sugar
2 tablespoons cornstarch
2 tablespoons water

Bring just to a boil milk and crushed anise seed. Stir in sugar and simmer on low heat about 5 minutes. Combine cornstarch and water. Stir into milk mixture and simmer an additional 5 minutes, stirring constantly. Strain and serve immediately.


Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg

Heat oven to 400ºF. Stir vegetables, chicken and soup in ungreased 9-inch pie plate. Stir remaining ingredients until blended. Pour into pie plate. Bake about 30 minutes or until golden brown.


Easy Chili Skillet Bake

2 cans (15 ounces each) chili with beans
1/2 cup Original Bisquick® mix
1/4 cup milk
1 egg, beaten
1 c. shredded Cheddar cheese (1 cup)

Heat oven to 400°F. Spray 10-inch ovenproof skillet with cooking spray. Heat chili in skillet over medium heat, stirring occasionally, just until simmering. Remove from heat. Stir Bisquick mix, milk and egg in small bowl with fork or wire whisk until blended. Spoon batter in ring around outer edge of chili. Sprinkle 1/2 cup of the cheese over batter. Bake about 20 minutes or until crust is golden brown and knife inserted in center of crust comes out clean. Immediately sprinkle remaining 1/2 cup cheese over center. Let stand 5 minutes before serving.


Ziti Chicken Casserole

2 cups ziti pasta
12 oz. can chunk dark and white meat chicken, drained
2 cups shredded Muenster cheese
10 oz. can condensed cream of chicken soup
1 soup can water
dash pepper
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F. In large pot, cook ziti as directed on package and drain well. Combine all ingredients except Parmesan cheese and spoon into a greased 2-quart casserole dish. Top with Parmesan cheese.Bake at 350 degrees for 30-35 minutes or until hot and bubbly. Serves 6.

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Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Sat Oct 25, 2008 5:33 am 
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Cool. Duely swiped for my recipie files.

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PostPosted: Mon Nov 03, 2008 2:23 pm 
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Huevos Rancheros

4 eggs
1 cup fresh salsa
4 corn tortillas
oil
salt to taste

Pre-heat oven to 500 degrees. Coat each tortilla in oil and place on cookie sheet. When oven is ready, cook for approximately 5-10 minutes, depending on how crisp you like your tortillas. Heat oil in small frying pan, cook each egg slowly on one side until whites are firm and yolks are runny. Salt to taste. Place one egg on each tortilla. Heat salsa in the pan on high heat for about 2 minutes or until extremely hot. Pour 1/4 cup over the top of each egg, which will further cook the top of the egg. Let it sit for about 1 minute before serving.


Chorizo Pumpkin Soup

5 cups chicken stock or broth
3 cups pumpkin puree
3/4 cup heavy cream
1 lb chorizo cooked and coarsely chopped
2 tablespoons oregano
1/2 teaspoon cumin
5 cloves of garlic, peeled and finely chopped
2 potatoes, peeled and diced into 1/2 inch cubes
1/2 cup cilantro, chopped
1/2 cup and 1/3 cup onion chopped
1 tablespoon oil

Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.


Fava Bean Egyptian Breakfast

1 15-ounce can of fava beans - drained
1/2 cup tomato sauce
1 medium onion - chopped
3 Tablespoons canola or vegetable oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
lemon (optional)
olive oil (optional)
pita bread

In a large skillet on medium/high heat, heat oil and saute onions for about 4 minutes. Add tomato sauce, spices and salt. Reduce heat to medium/low and allow mixture to cook 4 more minutes. Add fava beans and carefully mash the beans with a fork in the skillet. Cover and allow to cook for 5 more minutes. Serve with pita bread. If desired, drizzle a little fresh lemon juice or olive oil over the top. Also known as "Fooll Mudammes" - this is a common breakfast dish in the Middle East.


Apple Sharbat

2 red apples
2 T. sugar
2 t. rose water or orange flower water
2 cups cold milk
ice (optional)

Peel and cube the apples. Place in the blender with sugar, rose water and milk. Whirl at high-speed 15 seconds. Serve, with ice if desired, in small glasses.


Middle Eastern Macaroni and Garbanzos

12 oz. corkscrew or elbow macaroni
2 teaspoons olive oil
1 tablespoon margarine or butter
1 large onion, diced
2-3 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can garbanzo beans, rinsed and drained
1/2 cup green peppers, diced
1 1/2 Tbsp. Dried parsley
Parsley sprigs to garnish (optional)

In large saucepot, cook pasta according to package directions. Meanwhile, in nonstick skillet, heat olive oil and margarine or butter over medium heat until hot and melted. Add onion and green pepper and cook 15 min. or until tender, stirring occasionally. Stir in garlic, salt, cumin, coriander, allspice, and black pepper and cook 1 min. Add tomatoes and garbanzo beans; heat to boiling over medium-high heat. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally. Drain pasta; return to saucepot. Toss garbanzo mixture with pasta and heat through. Mix in parsley. Garnish with additional parsley to serve, if desired.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Mon Nov 03, 2008 2:24 pm 
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Easy Pita Bread

2 cups warm water
1 teaspoon sugar
1 package dry yeast (or 1 tb)
5 cups all-purpose flour
1/4 cup vegetable oil
2 teaspoons salt

In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy. Using electric mixer, beat in 2 c.of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time. With wooden spoon, beat in enough of the remaining flour to make stiff dough. Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic. Place dough in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk. Divide dough into 16 or 32 pieces. On lightly floured surface, roll each piece into 7" or 4" rounds. Cover and let rise for 15 minutes or until slightly risen. Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C). Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges. Repeat with remaining pita rounds. Let cool between damp tea towels. Pitas will collapse and soften slightly, but pocket will remain. (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month. Makes 16 7" pitas or 32 4" pitas.


Morrocan Chili with 10,000 Grains of Sand

8 pita breads, cut into wedgesi
2 tablespoons extra-virgin olive oil
2 lbs ground lamb
salt & freshly ground black pepper
2 tablespoons chili powder
1/2 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground cinnamon
1/2 teaspoon paprika
1 bay leaf
1 large onion, chopped
1 green bell pepper, seeded and chopped
2 garlic cloves, finely chopped
1 lemon, juice and zest of
2 tablespoons Worcestershire sauce
1 (14 ounce) can tomato sauce

Couscous:
2 tablespoons butter
1 1/2 cups chicken stock
1/3 cup golden raisins
4 dried apricots, chopped
1 1/2 cups couscous
3-4 tablespoons toasted pine nuts
1/4 cup fresh parsley leaves, chopped
1/4 cup fresh mint leaves, chopped
3 tablespoons chives, finely chopped

Preheat oven to 400 degrees F (if serving with pita bread). Heat skillet with extra-virgin olive oil, add meat and brown. Season the meat with salt and pepper, to taste, chili powder, cumin, coriander, cinnamon and paprika. Add the bay leaf, onions, bell pepper and garlic to the pan. Cook until onions are soft, 8 minutes. Add lemon juice and zest, Worcestershire sauce and tomato sauce. Stir and reduce heat to simmer (for about 10 minutes while you make the couscous). To make couscous: Bring butter and stock to a boil in a separate pot with tight fitting lid. (This is a good time to put the pitas in the oven too). Add dried fruit and couscous, stir then turn off heat and set lid in place. Let stand 5 minutes. Add nuts and herbs and toss with fork. Pile chili in bowls, top with "sand" and serve with pita wedges for scooping.


Middle Eastern Carrot Cake

1 1/2 cups all purpose white flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
3/4 cup cooking oil
3 eggs
3 teaspoons hot water
1 cup cooked mashed carrots
1/2 cup walnuts
Powdered sugar
Marzipan, carrots (optional)

Mix dry ingredients together in order given. Add cooking oil, eggs, water, and carrots; stir until well-blended. (Use a wooden spoon—it’s easier.). Add walnuts. Pour batter into ungreased cake or tube pan. Bake at 350°F for 45 minutes or until tested done. Dust with powdered sugar and decorate with marzipan carrots, if desired.


Milk With Saffron

8 cups milk
1/4 cup sugar
1 1/2 tablespoons saffron threads

In a saucepan, combine all ingredients and bring to a boil, stirring constantly to prevent sticking. Allow milk to boil for 3-5 minutes, or until saffron has dissolved. Remove from heat. Allow to cool to warm drinking temperature and serve immediately.


Chinese Cruellers

4 1/2 cups (500 g) flour, sifted
5 tbsp brown sugar
2 eggs
10 1/2 oz (300 ml) vegetable oil

Mix the flour with 9 oz (250 ml) of water to make a dough. Dissolve the sugar in a little water. Beat the eggs and mix with the sugar. Stir into dough. Knead the batter until smooth and elastic. Turn onto greased surface and roll into a long roll and cut into 10 round pieces. Roll each piece into a small strip. Fold each strip double and twist into an yarn-like stick. Heat the oil in a wok to about 230o(110o). Deep-fry the dough twists slowly until dark brown and crisp. Remove, drain well, and serve.


Basic Fried Rice

1 - 2 green onions, as desired
2 large eggs
1 teaspoon salt
Pepper to taste
4 tablespoons oil for stir-frying, or as needed
4 cups cold cooked rice
1 - 2 tablespoons light soy sauce or oyster sauce, as desired

Wash and finely chop the green onion. Lightly beat the eggs with the salt and pepper. Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan. dd 2 tablespoons oil. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in the soy sauce or oyster sauce as desired. When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.


Chinese Jambalaya

1 package zatarain's jambalaya mix
2 1/2 cups water
1 lb crab, cut into bite sized pieces
1/2 cup celery, diced
1/4 cup bamboo shoots
1/4 cup water chestnuts, sliced
1/2 cup bean sprouts
1/2 cup snow peas
1/4 cup white onions, diced
1/3 cup carrots, shredded
1 cup cabbage, shredded
1/4 teaspoon black pepper
3 tablespoons soy sauce
3 tablespoons oil
4-6 tomatoes, depending on size and preference
1/4 cup pecans or peanuts, for a crunchier version (I prefer cashews) (optional)
other meat (beef, chicken, duck, game, pork or other types of seafood can be substituted in the recipe) (optional)

Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat. Reserve. Heat oil in a wok. Add crab and cook until done. Add all the vegetables and lightly stir fry leaving vegetables crisp. Add the tomatoes. Do not overcook. Add soy sauce, pepper, and pecans and mix well. Add cooked Jambalaya, stir to mix well and cook until rice is hot. Can be served as an entree or side dish.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Mon Nov 03, 2008 2:27 pm 
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Coconut Pudding

2 tablespoons unflavored gelatin
1 3/8 cups boiling water
1 (5 ounce) can evaporated milk
1 cup white sugar
1 teaspoon coconut extract
2 egg whites

Lightly grease a 1-quart mold. In a large bowl, dissolve gelatin in boiling water. Stir in evaporated milk, sugar and coconut extract. Allow to cool to room temperature. Meanwhile, whip egg whites until fluffy. When gelatin mixture has cooled to room temperature, place gelatin bowl in an ice bath. When mixture begins to set, fold egg whites into it. Spread in prepared mold and refrigerate until set.


Chinese Milk Tea

Boil some water for the black tea leaves. Put the tea in a silk bag in the water once it is boiling. Keep at a low boil for 30 minutes or longer. The longer it boils the richer/smoother the taste. Pour the hot tea in ceramic cup and add cold sweetened condensed milk. Sugar is optional.


Cinnamon Batter Dipped French Toast

2 cups Original Bisquick® mix
1 1/4 cups milk
2 teaspoons ground cinnamon
1 teaspoon vanilla
2 eggs
10 slices bread
Powdered sugar, if desired
Maple syrup, if desired

Heat griddle or skillet; grease if necessary. In shallow dish, stir Bisquick mix, milk, cinnamon, vanilla and eggs until blended. Dip bread into batter; drain excess batter back into bowl. Place bread on hot griddle. Cook 1 to 2 minutes on each side or until golden brown. Sprinkle with powdered sugar; serve with syrup.


Ham and Corn Casserole

2 cups Original Bisquick® mix
1 cup finely chopped cooked ham
1 cup shredded Cheddar cheese (4 oz)
1/4 cup butter or margarine, melted
4 medium green onions, sliced (1/4 cup)
3 eggs, beaten
1 can (14.75 oz) cream-style corn
1 can (11 oz) Mexicorn® whole kernel corn with red and green peppers, drained

Heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In large bowl, mix all ingredients. Pour into baking dish. Bake 45 to 55 minutes or until golden brown and set. Let stand 5 minutes before cutting. Cut into squares.


Italian Breakfast Casserole

1 small onion -- minced
2 cloves garlic -- minced
14 1/2 ounces tomatoes, diced w/olive oil & garlic
4 large eggs
2 cups potatoes -- cooked and diced
1 cup ham, extra lean, boneless -- diced
1 teaspoon Italian seasoning
1/4 teaspoon seasoned salt
1/4 teaspoon seasoned pepper
1 tablespoon olive oil
1 cup shredded Italian Cheese (Parmesan, Romano, Mozzarella, etc.)

Heat oven to 350 F. Heat olive oil in large frying pan. Add potatoes, ham, onions and garlic. Cook until potatoes brown and onion and garlic soften. Mix together the remaining ingredients. Add to potatoes mixture and mix well. Pour into a 1 quart casserole dish. Bake uncovered in a 350 F oven for 30 minutes or until knife inserted in middle comes out clean.


Amaretto Cocoa Mix

8 jars (1 pint ea)
10 1/2 cups non-fat dry milk
4 cups confectioners' sugar
2 jars (8 oz.) Amaretto flavored non-dairy powdered creamer
3 1/2 cups Nestle's Quik
2 3/4 cups non-dairy powdered creamer
1/2 teaspoon salt

Combine all ingredients and divide among the jars. Yields approximately 8 pint size gift jars. Attach the following directions on a card: Amaretto Cocoa Combine 3 heaping tablespoons of cocoa mix into 1 cup hot water or milk.


Ethiopian Punch

1 cup RASPBERRY SYRUP
1 cup MARASCHINO-CHERRY JUICE
1 cup ORANGE JUICE
1 cup LEMON JUICE
1 cup PINEAPPLE JUICE
1 cup GRAPE JUICE
2 1/2 quarts WATER

Combine all ingredients and Serve with plenty of ice or let it set overnight to get very cold. Variation: sparkling water of lemon-lime flavored soda can be substituted for the water.


South African Breakfast Rusks

2 cups unbleached white flour
2 cups whole wheat flour
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 cup melted butter
2 eggs
3/4 cup buttermilk
2 teaspoons pure vanilla extract
2 teaspoons almond extract

Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix the dry ingredients. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks.

Variations
Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins.
Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon.
Peanut Rusks: Add 1 cup coarsely chopped peanuts


West African Beans Over Rice

1 large onion, chopped
1 clove garlic, minced
2 tablespoons tomato paste
1/4-1/2 cup olive oil
2 cans white beans
2 cups water
1 pinch salt
Cayenne pepper (to YOUR taste!)
Cooked white rice

In skillet, add Oil, Onion, Garlic. Cook on medium heat, stirring often. When onion is lightly browned, add Tomato Paste. Stirring constantly until the Paste has 'separated' and is a deep burgundy/brown color. Be careful not to let burn! Takes about 10-15 minutes. Stir in Bean 'juice'. Then, add the beans, salt and 1cup of the water. Let simmer about 10min. Stir occasionally. When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety 'sauce'. Use remaining water to adjust consistency to your liking. Serve over White Rice.


Liberian Rice Bread recipe

1 (14 ounce) box Cream of Rice cereal
1 cup granulated sugar
3 teaspoons ground ginger
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
3/4 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
4 plaintains, mashed or chopped in the blender

Heat oven to 350 degrees F. Spray a 9 x 13-inch pan with nonstick baking spray. Combine dry ingredients in a large bowl. In a smaller bowl, mix eggs, oil, vanilla extract and mashed plantains. Add milk and combine. Add wet ingredients to dry ingredients and mix well. Transfer to baking pan. Bake about 30 to 45 minutes or until done. The pan size will make a difference in the timing/ Makes about 12 servings.


African Curry

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, peeled and chopped
1 bay leaf
1 (14.5 oz.) can whole canned tomatoes, drained
2 teaspoons curry powder
1/8 teaspoon salt
1 (2-3 lb) roasting chickens, bones and skin removed, cut into pieces
1 (14 ounce) can unsweetened coconut milk
1 lemon, juice of

Heat olive oil in a large, heavy skillet over medium heat. Stir in the onion, garlic, and bay leaf, and sauté until onion is lightly browned. Mix tomatoes, curry powder, and salt into the skillet, and continue cooking about 5 minutes. Mix in the chicken, and cook 15 to 20 minutes, until no longer pink and juices run clear. Reduce skillet heat to low. Stirring constantly, gradually blend in the coconut milk over a period of about 10 minutes. Mix in lemon juice just before serving.


African Ginger Cake

2 cups flour, sifted
6 tablespoons sugar
3 teaspoons ginger
1/2 teaspoon red peppers, ground
1/2 cup butter, softened
1/2 cup water

Sift the dry ingredients together into a bowl. Rub in the fat thoroughly. Add the liquid and mix to a firm dough. Roll out on a floured board about 3/8 inch thick. Cut into rounds. Bake on a greased cookie sheet for about 15 minutes at 350 degrees


West African Hot Chocolate

500 ml whole milk
100 g dark chocolate, broken into small pieces (also called bitter chocolate as it is produced without sugar)
2 teaspoons clear honey
1 tablespoon brown sugar
1 teaspoon vanilla extract
1 cinnamon stick
15-30 ml dark rum, to taste

Pour the milk into a small saucepan then add the chocolate, along with the honey, sugar and cinnamon stick. Heat and stir gently until the chocolate melts. Add the vanilla and rum. Remove the cinnamon stick just before serving in two large mugs. Extra sugar can be added to taste.


Potato Soup Mix

3 c. instant potato flakes
1 c. powdered coffee creamer
1 pkg chicken gravy mix
2 T. dried parsley flakes
1/4 c. grated parmesan cheese
2 T. seasoning blend of your choice
1 t. dried minced onion
1/2 t. pepper

Put the following dry ingredients in a quart sized jar and then when you need it just add the wet ingredients. Place ingredients in a large soup pot. Add 8 cups of boiling water. Mix well and let stand 5 minutes to thicken. Serve immediately.


Easy Irish Soda Bread

4 cups all-purpose flour
4 tablespoons white sugar
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup margarine, softened
1 cup buttermilk
1 egg
1/4 cup butter, melted
1/4 cup buttermilk

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.


Creamed Peas

1 1/2 tablespoons butter or margarine
2 tablespoons onions or shallots, minced
2 tablespoons flour
3/4 cup milk or vegetable broth
2 cups frozen peas
salt
pepper

Melt the butter on low heat in a pan. Add the onions or shallot and cook for about a minute. Add the flour and stir until absorbed. Slowly stir in the milk or broth. Turn up the heat and bring the broth to a boil. Turn the heat down and once the broth has thickened add the peas. Heat through.


Chicken Cider Pie

2 teaspoons olive oil
2 medium onions (finely chopped)
2 lbs chicken breasts, cubed
3 large carrots, grated
2 teaspoons coriander, ground
1 teaspoon sage
2 1/2 tablespoons flour
2 cups cider
1 teaspoon Dijon mustard
1 tablespoon lemon juice
salt and pepper
16 ounces mushrooms, sliced
1/4 cup half-and-half (or evaporated milk)
2 medium pie crusts
1 medium egg, beaten with
1 tablespoon water

Preheat oven to 300 degrees. Heat oil in a large saucepan. Saute onions and chicken in oil until the chicken is well browned on all sides; add carrots, coriander and sage. Gradually stir in flour and cook for 1 minute. Slowly add cider, stirring constantly with a whisk to help prevent lumping. Add mustard, lemon juice and salt and pepper to taste. Cover the pot and let simmer over medium low heat for 30 minutes, stirring frequently to prevent sticking. Add mushrooms and half and half; cook for 10 minutes. Allow mixture to cool slightly. Place one pie crust into a pie pan and add all meat mixture, then cover with other pie crust. Make holes in the crust to allow steam to escape. Brush the top with the beaten egg and bake for about 30 minutes or until golden brown.


Bread Pudding

8 ounces sliced white bread, crusts removed or 8-12 slices white bread, depending on the thickness
2-3 teaspoons mixed spice
6 ounces sultanas or raisins or currants (all mixed together)
4 ounces candied peel
10 fluid ounces milk
4 tablespoons brandy
3 ounces butter
4 ounces soft brown sugar
2 eggs, beaten
1 orange, zest of, grated
1 lemon, zest of, grated
1 tablespoon demerara sugar
grated nutmeg

First marinate the fruit & peel in the brandy - set aside. Tear the bread into even sized pieces and soak in the milk for about 30 minutes. Pre-heat oven to 180C/350F/Gas 4. Melt the butter in the microwave or a small saucepan. In a large roomy bowl, mix the sugar, beaten eggs, melted butter, spices, orange & lemon zest together, then add the brandy-soaked fruits & mix well again. Tip it all into the milk soaked bread. Mix it all together - and then pour into a well buttered baking dish. Sprinkle demerara sugar on top & add some grated nutmeg if you wish. Bake for 1 hour, or until the bread pudding is well puffed up, crispy and golden brown. It will sink on cooling, but that's fine! Cut into squares to serve. You can also make this with Brioche or any type of Bread product, as long as it it not too savory.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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PostPosted: Mon Nov 03, 2008 2:29 pm 
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Vanilla Milk Tea

1-2 vanilla flavored black tea bags
4 tablespoons powdered milk
1 teaspoon vanilla extract
sweetener, to taste (any can be used, from hypocaloric to plain or flavoured sugar, to honey or syrup...use your immagination)
1 liter boiling water

Put powdered milk, vanilla extract and sweetener in a teapot. Pour 2 tbsp of the boiling water in the teapot and mix well with a spoon, you should get a smooth paste (it is important that you do this or the powdered milk might sort of "curdle", don't ask me why but it does it!). Add the teabag(s) to the teapot and pour remaining boiling water, mixing well; let steep 5-7 minutes (or longer if you like a stronger tea flavor). Substituting the vanilla extract with a vanilla flavored liqueur can make a stronger-adult version.


Calypso Pineapple Bean Pot

2 c. pineapple, chopped (or use canned)
1 cup onions, chopped
4 garlic cloves, crushed
1 tablespoon brown sugar, firmly packed
2 1/2 cups tomatoes, peeled and chopped
2 tablespoons lime juice
1 1/2 teaspoons oregano, dried
1 teaspoon lime peel, grated
1/8 teaspoon cayenne pepper
1 lb chickpeas, canned, drained and rinsed
1 lb red kidney beans, canned, drained and rinsed

In a large, non-stick skillet, combine pineapple, onion, garlic, and brown sugar. Cook over medium heat, stirring frequently, 15 minutes or until mixture becomes brown and onion starts to brown. Add remaining ingredients, mixing well. Reduce heat to medium low, cover, and cook 30 minutes. Stir several times while cooking. Serve over brown rice, or cooked grain of your choice.


Easy Sausage Pie

1/2 lb bulk Italian pork sausage
2 cups Green Giant® frozen mixed vegetables, thawed, well drained
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs


1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink; drain. Spread sausage in pie plate. Sprinkle with vegetables.
2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving.


Polynesian Bars

Filling
2 cups chopped dates
1 tablespoon vanilla
2 1/2 cups crushed pineapple (about 1 can)

Crust
1 cup whole wheat flour
1 cup coconut
1/2 cup chopped pecans
3 cups rolled oats
1 cup orange juice
1/4 cup brown sugar
1/4 cup oil

Combine filling ingredients in a medium saucepan and bring to low boil, stirring frequently to prevent scorching. Continue to stir/cook until mixture reaches a thick consistency and the dates have absorbed the juice. Remove from heat and set aside to cool slightly. Then, in a medium-large bowl, combine ingredients for the crust. Once mixed fully, it will be crumbly, but slightly sticky. Press about half of the crust mixture into a 9x13 inch pan. Top with the filling, then crumble the remainder of the crust mixture atop the filling. Bake in an oven preheated to 350 degrees for 30-40 minutes. Allow to cool thoroughly before cutting.


Polynesian Ham Sauce

1 (15 ounce) can peach slices, drained and chopped
1 cup crushed pineapple, drained
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 pinch cloves
1/3 cup frozen orange juice concentrate, slightly thawed (substitute orange and some orange peel to get the stronger flavor of the concentrate)
1 cup water
1/3 cup raisins
1/2 cup maraschino cherries, left whole or sliced in half (optional)

In a saucepan combine the cornstarch with cinnamon and cloves; add in the reserved peach and pineapple juice, orange juice concentrate and water.
bring to a boil and simmer over medium heat until thickened and bubbly.
Reduce heat, then stir in chopped peaches, crushed pineapple, raisins and cherries (if using) simmer 1-2 minutes.
Serve this warm or cooled with ham.


Pineapple Muffins

1/3 cup vegetable oil
2 eggs
1 sm. can crushed pineapple, undrained
1 3/4 cups all-purpose flour
1/4 cup cocoa
1/3 cup sugar
3 teaspoons baking powder
1/2 cup macadamia nuts

Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Beat oil, eggs and pineapple. Stir in remaining ingredients just until flour is moistened. Divide batter evenly among muffin cups. Bake for 20-25 minutes or until a toothpick comes out clean. Immediately remove from pan to wire rack.



Polynesian Carrots

2 c. sliced carrots
1/4 c. butter
1/2 tsp. salt
1/2 tsp. nutmeg
1/8 tsp. pepper
3 tbsp. chopped dates
3 tbsp. drained, crushed pineapple
3 tbsp. cashews

In heavy 2 quart saucepan, melt butter. Add carrots and seasoning. Cover and cook over medium heat, stirring occasionally until tender, 6 to 8 minutes. Stir in dates and pineapple and heat through. Garnish with cashews and serve immediately. Serves 4.


Impossibly Easy Cherry Pie

Filling
1/2 cup Original Bisquick® mix
1/4 cup granulated sugar
1 cup milk
2 tablespoons butter or margarine, softened
1/4 teaspoon almond extract
2 eggs
1 can (21 oz) cherry pie filling

Brown Sugar Streusel
1/2 cup Original Bisquick® mix
1/2 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
Toasted slivered almonds, if desired

Heat oven to 400°F. Grease 10-inch glass pie plate with shortening or cooking spray. In medium bowl, stir all filling ingredients except cherry pie filling until blended. Pour into pie plate. Spoon cherry pie filling over top. Bake 25 minutes. Meanwhile, in small bowl, mix all streusel ingredients except butter. Cut in butter with fork or pastry blender until mixture is crumbly. Sprinkle streusel over pie filling. Bake about 10 minutes longer or until streusel is brown; cool slightly, about 30 minutes. Sprinkle with almonds.


Warm Maple Milk

2 cups milk (or low-fat milk)
2 tablespoons maple syrup
2 teaspoons milk chocolate, grated
1 dash nutmeg (optional)

Heat the milk in a saucepan until warm but not boiling. Pour into 2 mugs and stir in 1 tablespoon of maple syrup into each mug. Sprinkle the tops with the grated chocolate. Sprinkle with the nutmeg if desired. Drink up!


Cinna-Nilla Hot Cocoa Mix

4 cups nonfat dry milk powder
2 cups Splenda® (powdered sugar can be substituted)
1 cup unsweetened cocoa powder
3/4 cup French vanilla nondairy creamer
2 tablespoons ground cinnamon (just leave it out if you don't like cinnamon)

Add dry milk powder, Splenda® (or powdered sugar), cocoa powder, non-dairy creamer, and cinnamon to an extra large bowl and stir to blend ingredients well. Use a flexible mat or funnel to gently pour the hot cocoa mix into empty pint jars (filling them about 3/4-inch from the top) and decorate the jars with ribbon, bows, or fabric rounds. Add 1/3 cup of cocoa mix to 3/4 cup of boiling water. This recipe makes enough hot cocoa mix to fill about 4, 1-pint jars.


Fruit-Filled Muffins

2/3 cup milk
1 tablespoon vegetable oil
1 egg
2 cups Original Bisquick® mix
2 tablespoons granulated sugar
1/4 cup fruit preserves (any flavor)
2/3 cup powdered sugar
3 to 4 teaspoons water

Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In medium bowl, stir milk, oil and egg until blended. Stir in Bisquick mix and granulated sugar just until moistened. Divide batter evenly among muffin cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13 to 18 minutes or until golden brown. Cool slightly; remove from pan. In small bowl, mix powdered sugar and water until smooth; drizzle over warm muffins.


Cinnamon Raisin Drop Biscuits

2 cups Original Bisquick® mix
1/2 cup milk
1/3 cup sugar
1/3 cup raisins
1 teaspoon ground cinnamon

Heat oven to 425°F. Stir all ingredients in medium bowl until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired. Bake 10 to 12 minutes or until golden brown.


Cranberry Maple Nut Scones

Scones
2 1/2 cups Original Bisquick® mix
1/2 cup dried cranberries
1/2 cup chopped walnuts
1/4 cup maple-flavored syrup
3 tablespoons packed brown sugar
3 tablespoons milk
1 egg

Maple Glaze
1/2 cup powdered sugar
2 teaspoons milk
1 teaspoon maple-flavored syrup

Heat oven to 425°F. Grease cookie sheet. In medium bowl, mix all scone ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick mix; roll in Bisquick mix to coat. Shape into ball; knead 10 times. Pat dough into 8-inch round on cookie sheet (If dough is sticky, dip fingers in Bisquick mix.) Cut into 8 wedges but do not separate. Bake 11 to 13 minutes or until golden brown. Carefully separate wedges. In small bowl, beat all glaze ingredients until smooth. Drizzle glaze over scones. Serve warm.


Gingerbread Pancakes

2 1/2 cups Original Bisquick® mix
1 cup milk
3/4 cup apple butter
2 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs

Heat griddle or skillet over medium-high heat or electric griddle to 375ºF; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) Stir all ingredients until blended. Spoon batter by 1/4 cupfuls onto hot griddle. Cook until edges are dry. Turn; cook until brown.


Honey Pancakes

Honey-Cinnamon Syrup
3/4 cup honey
1/2 cup butter or margarine
1/2 teaspoon ground cinnamon

Pancakes
2 cups Original Bisquick® mix
1 cup milk
2 tablespoons honey
1 egg

In 1-quart saucepan, heat all syrup ingredients over low heat, stirring occasionally, until warm; keep warm. Heat griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) In medium bowl, stir all pancake ingredients until blended. For each pancake, pour slightly less than ¼ cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden. Serve with warm syrup.


Orange Hot Chocolate Mix in a Bag

2 1/4 tablespoons powdered coffee creamer
1 tablespoons powdered orange flavored drink mix
1 1/2 tablespoons confectioners sugar
1 1/2 tablespoons powdered chocolate-flavored drink mix

Stir the above ingredients together until well blended. Place in a small zip-type bag and seal. Attach a gift tag with the following instructions:

Orange Hot Chocolate

1 1/2 to 2 tablespoons Orange Hot Chocolate Mix
8 ounces (1 cup) boiling water
Marshmallows or whipped cream (optional)

Place the orange hot chocolate mixture in a mug. Pour boiling water over the mixture. Stir until the mix is completely dissolved. If desired, garnish with marshmallows or whipped cream.

1 bag Hot Chocolate Mix make 5 to 8 servings.


Fruity Cocoa Mix in a Jar

3 cups instant hot cocoa mix
1 envelope unsweetened Kool-Aid mix, any fruity flavor

Combine all ingredients in a sealable container. Shake well until blended. Store in an airtight container. Attach the following instructions on a gift tag:

Fruity Cocoa
Stir 2 heaping tablespoons Fruity Cocoa Mix into a coffee mug of hot water.


Zesty Bean Salad

1 can kidney beans
1 can pinto beans
1 can whole kernel corn
1 red onion and 1 bell pepper, chopped
1 small call chopped green chilies
2 cups cubed ham

Rinse and drain beans and place in salad bowl. Add corn, onion, bell pepper, and cubed ham. Mix well. Pour over all an 8 ounce bottle of ranch dressing and two tablespoons of lemon juice. Mix well and allow to sit a bit so flavors can blend.

_________________
Mom's Journal of the Zombie Years
Mom's Journal of the Zombie Years Recipes
Over The Mountains and Through The Fire (preparedness story with an unusual female protagonist)
This Is Me Surviving (another serialized story)
Best Laid Plans of Mice and Men (Asteroid Strike)


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