Friday, April 24, 2009
1 pound (about 2 1/2 cups) dry beans (kidney, pinto, pink, kidney or navy)
3 T. vegetable oil
1 medium white onion, diced
1 1/2 teaspoons salt
(I like to add a ham bone with meat to give it extra flavor - and then I don't add the oil because it comes from the meat).
Directions: Rinse the beans. Then in large pot (5-6 qt.) and the oil and warm over medium heat. Add the onion and cook, stirring regularly, until deep golden, about 10 minutes (this gives a roasty flavor to the beans). Add the beans, measure 2 qts. of water, and remove any beans that float.
Bring to boil, then reduce the heat to medium-low and simmer partially covered, until the beans are thoroughly tender about 2 hours (there should be no chalkiness at all when you break the bean open). Hint: mine took longer to cook than the recommended two hours, it depends on the freshness of the beans.
You need to gently stir the beans regularly and add water as necessary to keep the liquid a generous 1/2 inch above the level of the beans.
Finally when beans are done, season with salt and simmer another 10-15 minutes for the beans to asorb the seasoning.
Wednesday, April 22, 2009
I got this recipe from my old RS president. She got it from a stake meeting in Oregon years ago. It is the most amazing cinnamon roll recipe ever! Plus, really easy since you do it in sections and start the day before. This recipe has also won local recognition for one of the best cinnamon roll recipes here in Boise. I have started to make this recipe twice a year at General Conference time as a tradition in our home.
(start the day before you want to eat them)
Starting at 8am, combine:
1 Tbl yeast
1 qt warm water
1 c sugar
At noon, add:
1 c. oil
1 c. sugar
6 beaten eggs
1 Tbl salt
Mix in enough flour (abt 12 cups) to make a soft dough.
Divide dough in fourths and roll out into rectangle. Spread with filling:
1 1/2 c. butter (enough for all 4 batches)
sugar and cinnamon
Roll up and slice into cinnamon rolls, and put on cookie sheet.
Let rise on cookie sheet overnight, leaving 1 inch space in-between rolls. Make sure there is no draft in the kitchen. (If there is room in the oven you can put them there).
Next morning: Bake at 350 degrees for 15 to 20 minutes. Drizzle with powdered sugar glaze or with white frosting. Makes about 4 dozen, or 4 cookies large cookie sheets full.
NOTE: This recipe makes a TON of cinnamon rolls. Four large cookie sheets full. So you might want to half the recipe.
Thursday, April 16, 2009
2 1/2 cups warm water
1 TB sugar
1 TB oil
1 TB salt
6 - 71/2 cups flour
1 egg white
1 TB water
Mix first 5 ingredients. Add 4 cups of flour and mix. Add enough flour to make stiff dough. Mix well. Cover and lest rest 15 minutes. Knead for 5 minutes. Let rise until doubled. Divide dough into half. Roll out, sprinkle with garlic salt, onion powder, and cheese. Roll up to thin loaf, pinch ends and put on pan. IF you want the other 1/2 of dough to be normal french bread, shape into long thin loaf and place on greased baking sheet (without the seasonings). Cut diagonal slits 1/2 inch deep and 1 inch apart on tops of loaves. Whisk egg white and water. Brush on tops and sides of loaves. Let rise until doubled. Bake at 375 degrees for 30 minutes, or tunil loaves are golden brown.
Tuesday, April 14, 2009
1 cup packed brown sugar
1/2 cup butter or margarine
2 TBS light corn syrup
8-10 slices of day old French Bread 3/4 inch thick
2 medium Granny Smith apples, peeled & sliced
1/4 cup sugar
1 teaspoon ground cinnamon, divided
1 1/2 cups milk
1teaspoon vanilla extract
In a small saucepan over medium heat, bring brown sugar, butter, and corn syrup to a boil, stirring constantly. Remove from the heat. Pour into a greased 13 x 9 inch baking dish. Top with 6 slices of bread. Arrange apples on top of bread. Combine sugar and 1/2 teaspoon cinnamon; sprinkle half over the apples. Place remaining bread on top. Sprinkle with remianing cinnamon-sugar mix; set aside. In a large bowl, beat eggs, milk, vanilla, and 1/2 teaspoon cinnamon. Pour over bread. Cover and chill 8 hours or overnight.
In the Morning:
Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 30 - 35 minutes.
Serve with maple or apple syrup.
Yield: 4 - 6 servings
1 ½ c. cooked pumpkin (about 1 small can of pumpkin)
¾ c. vegetable oil
2 ¼ c. sugar
¾ tsp salt
¾ tsp cloves
¾ tsp cinnamon
2 ½ c. flour
1 ½ tsp baking soda
1 c. chopped pecans ( I leave these out – but if you like nuts, throw them in!)
1 pkg (8oz) cream cheese, softened
1/3 c. sugar
1 TBS flour
2 tsp grated orange peel
For filling beat cream cheese, sugar and flour together in a small bowl. Add egg; mix to blend. Stir in orange peel; set aside. Make bread by combining pumpkin, oil and eggs in a large bowl. Add sugar, salt, cloves, cinnamon, flour, baking soda and pecans; mix to blend. Pour 1/4 of batter (just covers bottom of pan) into 2 greased and flour 1 ½” x 3 1/3” loaf pans. Carefully spread the cream cheese mixture over batter. Add remaining batter, covering filling. Bake at 325 degrees for 1 ¼ hours, or until bread tests done with wooden pick (in my oven it only takes 60 – 65 minutes). Cool for 10 minutes before removing from pans. Store in refrigerator.
1/4 tsp dried basil
2 T flour
1/4 cold water
1 8ounce can pineapple
2 T soy sauce
1/2 garlic, minced
Trim roast and place in crock pot. Salt and pepper to taste. Combine all ingredients except flour and water. Pour over roast. Cover and cook on low for 8- 10 hours. Remove Roast. Drain juices into pan. Bring to a boil and add flour and water. Serve over rice.
P.S. We double or triple the ingredients so that it has enough juices to cover the rice. We sometimes even just make a separate pot of just the juices so that there is enough juice. We have also cooked the roast on high for a shorter amount of time.
1/4 c. water
5 c. cubed potatoes
3/4 c. chopped celery
1 1/3 c. cubed carrots
1 tsp. salt
2 c. water
1/4 c. butter or margarine
1/4 c. flour
1/4 tsp. pepper
1 tsp. salt
4 c. skim milk
2 cubes chicken bouillon
Saute green onions in 1/4 c. water in a large kettle unter tender. Add potatoes, celery, carrots, 1 tsp. salt, and 2 c. water. Cover and simmer for 20-25 minutes or until vegetables are tender.
Meanwhile, melt butter or margarine in medium saucepan. Add flour, pepper, and 1 tsp salt. cook until smooth and bubbly. Gradually add milk and bouillon. Cook and stir until mixture thickens. Stir into vegetables. Simmer, stirring occasionally, until heated through. Makes 8 servings.
TIPS: Use your dry milk food storage for this! Make up a quart and use for this recipe to save your other milk. Still tastes great!
1/2 cup margarine softened
3 -4 bananas
1/2 cup buttermilk (I use milk and turns out just fine!)
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
Mush bananas. Add other wet ingredients and stir. Add all the dry ingredients and mix. Grease bottoms of pans, put in mixture. Cook 45 mins - 1 hr at 350 degrees.
2 cups (8 ounces) dry penne pasta
8 sun-dried tomatoes, chopped (about 1/3 cup_
1 can (12 ounces) evaporated lowfat 2% milk
2 cups (8 oz) shredded Italian-style four cheese blend
1 tsp dried basil
1/4 tsp garlic powder
1/3 tsp ground black pepper
Cook pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last 2 minutes of cooking time; drain.
Meanwhile, combine evaporated milk, cheese, basil, garlic powder and pepper in medium sauce-pan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.
Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.
1 1/3 cups milk
1/4 cup mararine or butter
1 1/2 cups Cheddar French-fried onions
3/4 cup Cheddar cheese (3 ounces)
3/4 cup salsa
3 TBS sliced ripe olives or green chiles, if desired
sour cream if desired
chopped fresh cilantro, if desired
|Heat oven to 425°F. Make potatoes as directed on package for 2 pouches (8 servings), using hot water, milk and margarine. Stir in 3/4 cup of the onions.|
|Spread mixture in ungreased 2-quart baking dish. Sprinkle with cheese. Spread salsa over cheese. Top with olives and remaining onions.|
Bake uncovered 3 to 5 minutes or until onions are golden. Serve with sour cream and cilantro.
This was really good and a great way to use those pasta salads you get on great deals!
|1||box Betty Crocker® Suddenly Salad® classic pasta salad mix|
|1||package (3 oz) Oriental-flavor ramen noodle soup mix|
|3||tablespoons vegetable oil|
|2||tablespoons white vinegar|
|1||tablespoon soy sauce|
|3||cups coleslaw mix|
|1||cup snow pea pods, strings removed, cut diagonally into 1/2-inch pieces|
|1/2||cup sliced almonds, toasted|
|1||can (15 oz) mandarin orange segments, drained|
|Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.|
|Drain pasta; rinse with cold water. Shake to drain well.|
|Just before serving, coarsely crush dry noodles from soup mix; stir into pasta mixture. Serve immediately, or refrigerate.|
1 can (4 1/2 oz) chopped ripe olives, drained
1/2 tsp chili powder
1/w tsp salt
1/3 c. sour cream
8 slices Italian bread
2 med tomatoes, thinly sliced
3/4 c. shredded cheddar cheese
1/2 tsp ground cumin
1/2 c. mayo
1/3 c. chopped green onions
1 lbs thinly sliced turkey
2 ripe avocados, sliced
3/4 c. shredded Monterey Jack cheese
In a bowl, combine first four ingredients; set aside 2 T. Add the mayo, sour cream and onions to the remaining olive mixture. Place bread on an ungreased baking sheet; spread 1 T of mayo mixture on each slice. Top with turkey and tomatoes. Spread with another T. of may mixture. Top with avocados and cheese. Sprinkle with remianing olive mixture. Bake 350; 15 mins. 8 servings
2 lbs beef cubes (stew meat)
1 T. oil
4 cups boiling water
1 T. lemon juice
1 t. Worcestershire sauce
1 clove garlic, minced
1 onion, sliced
1 T. salt
2 bay leaves
1/2 t. peper
1 t. sugar
1/2 t. paprika
dash of allspice
1 lbs carrots, chopped
3/4 potatoes, chopped
1-2 cups frozen peas
yields 6-8 servings
Cooking day instructions:
Brown meat in oil. Add rest of ingredients and cook 1-2 hours, until meat is tender. Freeze, using freeze bag method.
Serving day instructions:
Thaw completely and place stew in stockpot (I put in crock pot). Add vegetables and simmer 2-3 hours, until vegetables are tender. If desired, some of the liquid may be thickened with flour and poured over the meat and vegetables (I did this and it was yummy!)
3 1/2 cups flour
1 package active dry yeast
1 1/2 cups milk
1/2 cup milk
1/4 cup sugar
1/4 cup shortening
1 t. salt
1/2 cup melted butter
1/2 cup brown sugar or sugar
2 t. ground cinnamon
1 cup brown sugar
1/2 cup butter
2 T. light corn syrup
1/2 cup or more chopped pecans (optional)
Recipe yields 2 - 2 1/2 dozen rolls; two 8x8 or 9x9 pans
Cooking day instructions:
In a mixing bowl, combine 1 1/2 cups flour and the yeast. In a medium saucepan, heat milk, sugar, shortening, and salt just until warm (115 - 120 degree), stirring constantly until shortening almost melts. Add to dry mixture; add egg. Beat a low speed with electric mixer for 30 seconds, scraping bowl. Beat 3 minutes at high speed. By hand or with mixer on low speed, stir in remaining flour to make a soft dough. Shape into a ball. Place in lightly greased bowl,turning once to grease surface. Cover and let rise in warm place until dough doubles in size (approx 1 1/2 - 2 hours)
Meanwhile, blend filling ingredients together in a bowl. Set aside.
Prepare caramel topping: In a medium saucepan, mix the brown sugar, butter, and corn syrup. Heat slowly, stirring often. Add pecans, if desired.
When dough has risen, punch down and turn onto a floured surface. Cover and let rest for 10 minutes. Divide dough in half and roll our one piece into a 16 x 8 rectangle. Spread half of filling mixture over entire surface. Roll up jelly-roll style, starting with long edge; seal edges by pinching together. Cut in 1 1/2-inch slices. Repeat with other half of dough.
Divide caramel topping into each pan. Pace rolls over mixture. Seal well, label and freeze. If serving rolls that day, let rise in warm place until doubles in size, 30-45 minutes.
Serving day instructions:
Be sure to remove outer wrap from cinnamon rolls while still frozen, thaw and let rixe in warm place until doubled in size. Bake at 375 degrees about 20 minutes. Cool 2-3 minutes, then invert onto a plate or tray and remove pan.
Wednesday, April 8, 2009
1 lb ground beef or ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
1 c. sliced fresh mushrooms (I don't use these)
2 jars meatless spaghetti sauce (26 oz each)
1 egg, lightly beaten
2 cups (16 oz) shredded mozzarella cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions and mushrooms over medium heat until meat is no longer pink; drain.
Drain pasta and place in a large bowl; stir in the beef mixture, the spaghetti sauce and eggs. Transfer to a 9x13 pan. Top with cheese and any remaining sauce. Bake uncovered at 350 degrees for 25-30 minutes or until heated through.
NOTE: This recipe freezes well, so you could double the recipe for a freezer meal.
Tuesday, April 7, 2009
Bring to full boil only:
1 c. butter or margarine
1 1/2 c. brown sugar
1/2 c. corn syrup
Remove from heat and stire in 3 to 4 cups miniature marshamllws until soft and gooey. In a large bowl, put 2 (or 3 bags if you don't want it so gooey) of microwave popcorn popped with "dead-heads" sorted out. Pour carmel mixture over popped corn. Stir to coat well. Enjoy!