1/2 cup melted butter
a pinch of salt
1 tbsp vinegar
3/4 cup honey
3/4 cup sugar
3 tbsps whole milk or cream
1 tbsp flour
2 tbsps cornmeal
1/2 tsp vanilla extract
5 eggs
1 frozen deep dish pie crust

Mix the first nine ingredients, then whisk in the eggs. Place the pie crust on a baking sheet, lined with parchment paper. Pour the filling into the pie crust and place in a pre-heated 350 degree oven. Bake ten minutes, then line the edges with foil or cover with a liner. Bake twenty minutes, then cover the entire top with foil. Bake another twenty-five minutes. Remove from oven and let set about ten minutes or so, before serving. Note: You might dome the foil a bit and spray it with cooking spray, when you cover the entire top, because the filling will raise up a bit, until it has rested.
tomato soup recipe

6 tbsp. real butter or olive oil 1/2 tablespoon ground mustard

6 tbsp. flour 1/2 tablespoon paprika

1 28 ounce can tomato sauce (or crushed tomatoes if you want more texture)

32 ounces of chicken stock or broth

1 cup half and half

Place butter or oil in the bottom of pot or saucepan large enough for all of the ingredients. Melt over medium heat, until butter just starts to brown or oil starts to smoke. Reduce heat to medium low and add flour, stirring quickly, until smooth. Cook for two or three minutes, until flour is a very light brown.

Turn burner down to lowest setting. Add one half cup of the chicken broth, stirring constantly, then add spices. Add the rest of the broth in a bit at a time, stirring or whisking constantly for smoothness. Add the tomato sauce and stir. Turn heat back up to medium and heat to slightly above desired eating temperature. Add half and half and remove from heat.
Mom's recipe

6 green peppers, seeded and chopped
1 tsp oregano
1/2 cup celery
1 tsp. Worchestershire sauce
1 small onion diced
3/4 cup uncooked white rice
1 lb hamburger
28 ounce can diced tomatoes
1 tsp basil
15 oz can tomato sauce
1 tsp minced garlic
3 15 oz cans beef broth
salt and pepper to taste

Saute onions, peppers, and celery on medium heat until almost tender. Add hamburger, a bit of salt, basil, garlic, Worchestershire sauce, and oregano. Cook until hamburger is browned. Drain off fat. Place in large saucepan and add remaining ingredients. Heat to boiling. Cover. Reduce heat to medium and let simmer until rice is done and flavors are mixed, about forty five minutes, stirring occasionally.

My version would be pretty much the same, except for three things. I would substitute a stalk of leeks for the onions and add a LOT more garlic...'cause I love garlic! :) Also, I would use long grain and wild rice, not white. Finally, for the peppers I would use three or four hot peppers and make the rest bell peppers. I might also throw in a couple of jalapenos for zing! :) Split the peppers in half, then set them under the broiler in an oven for about five to ten minutes until the skins are black and bubbly, then take them out of the oven and seal them in a plastic zipper bag for another five to ten minutes. Remove from the bag and peel off the skins, then chop and use in the recipe. Yum!
One cup dried black beans
1 28 oz can petite diced tomatoes
1 rotissiere chicken, deboned and pulled into bite-sized chunks (I used lemon pepper flavored.)
1 15 oz can black olives, drained. I break the olives up a bit.
About six ounces frozen whole kernel corn
1 pkg fajita seasoning
1 bunch fresh parsley.
About two cups of cheddar cheese or your favorite cheese blend
1 batch of your favorite cornbread recipe

Soak the black beans over night and drain. Cover with water and add about a teaspoon and a half of salt. Bring to a boil, then let cook for about an hour, until beans are tender. Drain and add back to pot. Add tomatoes, fajita seasoning, chicken, olives, and corn. Remove the stems from the parsley, then give it a good chop. Add to pot. Simmer for about twenty minutes, stirring frequently. Grease a baking dish big enough to hold all of the ingredients. Mix up your cornbread and spread in bottom of pan. Spoon and evenly distribute the meat mixture over the cornbread. Put into a 350 degree oven and bake. When the cornbread is almost done, pull out casserole and spread cheese evenly over the top. Return to oven until the cheese is melted and the cornbread is done.

This can be served with sour cream, salsa, guacamole, or other favorite toppings.
Orange Juice Cake

1 pkg Yellow cake mix
1 small Vanilla instant pudding
4 Eggs
1/2 cup Oil
1 cup Orange juice

1 cup Sugar
1/2 cup Margarine
1/4 cup Orange juice

Mix cake mix, pudding, eggs, oil and orange juice together with electric mixer. Pour into greased 10 inch bundt pan sprinkled with chopped pecans. Bake at 350 degrees for 45 minutes.

Glaze: Boil ingredients for 2 minutes. Pour over warm cake in pan.

For a variation on this, I added about half a teaspoon of pure almond extract to the batter, made it into cupcakes and sprinkled them with sliced almonds. Then I baked them and topped them with the glaze. :)
3 medium potatoes
1 pound diced ham
1 pound fresh asparagus
3 to 4 yellow squash
1 pound fresh or frozen broccoli
fresh or dried tarragon or parsley
1 8 oz package cream cheese
3/4 cup milk
About 3 oz of shredded parmesan cheese
Salt to taste

Cut potatoes in half, then slice thinly. Boil until tender. Cut the vegetables into bite size pieces and boil until tender, then drain. Add in the ham and potatoes. In a saucepan, over medium low heat, combine the cream cheese and milk. Whisk until hot and smooth, then add the parmesan. Stir until melted and smooth. Pour cheese sauce over meat and vegetables. Stir until cheese is evenly distributed and serve.
I found and modified a recipe for chewy chocolate cookies.

1 1/4 cup butter or margarine
1 1/2 cups granulated sugar
1/2 cup brown sugar, light or dark
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon salt
1 teaspoon baking soda
2 cups flour
3/4 cup cocoa powder

Beat butter and sugars until fluffy. Add eggs and vanilla. In separate bowl, combine flour, baking soda, salt, and cocoa. Add to egg mixture and blend for about one minute. Drop by teaspoons onto cookie sheet. Bake at 350 for about nine minutes. Cookies should still be fairly soft, as they will firm more as they cool.
This is a recipe I adapted from the internet. I was trying to make chewy cookies that would taste like Whoppers candy. I mainly succeeded, but I used semi-sweet chocolate chips, rather than milk. It tasted good, but the dark chocolate overpowered the malt flavor. :/

recipe )



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