1/3 cup cornmeal
1/2 cup sugar
2 tsp. salt
1/2 cup shortening
2 cups milk
1 Tbsp. active dry yeast
1/4 cup warm water
2 beaten eggs
4 cups flour, or more as needed
Cook cornmeal, sugar, salt, shortening, and milk in medium saucepan until thick (like cooked cereal). Cool to lukewarm. Add yeast that has been dissolved in lukewarm water, then add eggs. Beat thoroughly. Add flour to form soft dough. Knead well on lightly floured surface. Place in lightly greased bowl, turn to coat all sides. Cover (with a towel or something) and let rise until doubled. Grease cookie sheet. Form dough into rolls and place on cookie sheet. Bake at 375 for 20-25 minutes.
Tuesday, December 22, 2009
Cherry Cheese Dessert (from Kendra Z.)
Mix together and spread into 9x13 pan:
1 1/2 cups graham cracker crumbs (1 pkg)
3 T. sugar
1/2 cup melted butter
Beat together:
2-8 oz. pkg cream cheese
2 cups powdered sugar
Fold in, then spread over crust:
2 cups cool whip
Spread 1 or 2 cans cherry pie filling over top and refrigerate.
1 1/2 cups graham cracker crumbs (1 pkg)
3 T. sugar
1/2 cup melted butter
Beat together:
2-8 oz. pkg cream cheese
2 cups powdered sugar
Fold in, then spread over crust:
2 cups cool whip
Spread 1 or 2 cans cherry pie filling over top and refrigerate.
Garlic White Sauce for Pizza (from Kendra Z.)
1/4 tsp garlic powder (more or less to taste)
1 1/2 Tbsp. butter
1 1/2 Tbsp. flour
1/2 cup milk
Melt butter in sauce pan. Add garlic, stirring about 1 minute. Stir in flour. Add milk, continuing to stir until it starts to boil. Remove from heat and pour on piiza crust.
This is enough for 1 pizza.
The original recipe called for twice as much garlic powder, but that was too much for my taste.
1 1/2 Tbsp. butter
1 1/2 Tbsp. flour
1/2 cup milk
Melt butter in sauce pan. Add garlic, stirring about 1 minute. Stir in flour. Add milk, continuing to stir until it starts to boil. Remove from heat and pour on piiza crust.
This is enough for 1 pizza.
The original recipe called for twice as much garlic powder, but that was too much for my taste.
Pizza (from Kendra Z.)
Crust:
1 T. yeast
1 cup warm water
2 tsp sugar
2 1/4 to 2 1/2 cups flour
1 tsp. salt or garlic salt
1 Tbsp. oil
Toppings:
spaghetti sauce or garlic white sauce
mozzarella cheese
whatever else you want!
Combine yeast, water, and sugar in large bowl; let stand until foamy. Add flour and salt, stir together until flour is moistened. Pour oil in bowl and knead for 5-8 minutes until dough is smooth and satiny. Let rise until doubled. Work out on pizza pan that has been sprayed with cooking spray.
Option 1: Spread on sauce and toppings and bake at 425 for 18 minutes.
Option 2: Bake crust for 5-7 minutes. Remove from oven and add toppings. Continue baking for 10-12 minutes.
1 T. yeast
1 cup warm water
2 tsp sugar
2 1/4 to 2 1/2 cups flour
1 tsp. salt or garlic salt
1 Tbsp. oil
Toppings:
spaghetti sauce or garlic white sauce
mozzarella cheese
whatever else you want!
Combine yeast, water, and sugar in large bowl; let stand until foamy. Add flour and salt, stir together until flour is moistened. Pour oil in bowl and knead for 5-8 minutes until dough is smooth and satiny. Let rise until doubled. Work out on pizza pan that has been sprayed with cooking spray.
Option 1: Spread on sauce and toppings and bake at 425 for 18 minutes.
Option 2: Bake crust for 5-7 minutes. Remove from oven and add toppings. Continue baking for 10-12 minutes.
Pasta Alfredo with Chicken and Bacon
1 lb. pasta
1 jar Alfredo sauce
diced tomatoes (fresh or canned, drained)
1 to 2 cups chicken, diced
3 strips cooked bacon, chopped
1 cup cheese, diced or shredded
broccoli or peas, if desired
Cook pasta. Combine all ingredients in casserole pan. Bake at 350 for 20 minutes.
1 jar Alfredo sauce
diced tomatoes (fresh or canned, drained)
1 to 2 cups chicken, diced
3 strips cooked bacon, chopped
1 cup cheese, diced or shredded
broccoli or peas, if desired
Cook pasta. Combine all ingredients in casserole pan. Bake at 350 for 20 minutes.
Chicken Enchilada Casserole
3 lbs. cubed chicken breast
corn tortillas
large can green chili enchilada sauce
1 lb. sour cream
shredded cheese (as much as you want)
1/4 onion
bell pepper
Spray bottom of casserole pan with cooking spray. Tear up 6-8 corn tortillas in bottom of pan. Cook chicken in skillet with onion and green pepper. Mix cheese with chicken then pour over tortillas. Pour green chili enchilada sauce over chicken mixture. Tear up 4-6 corn tortillas over chicken mixture (make sure they get the enchilada sauce on them). Bake at 350 for 30 minutes. Remove from oven and spread sour cream on top; return to oven for about 5 minutes.
I like to serve this with fresh tomatoes.
corn tortillas
large can green chili enchilada sauce
1 lb. sour cream
shredded cheese (as much as you want)
1/4 onion
bell pepper
Spray bottom of casserole pan with cooking spray. Tear up 6-8 corn tortillas in bottom of pan. Cook chicken in skillet with onion and green pepper. Mix cheese with chicken then pour over tortillas. Pour green chili enchilada sauce over chicken mixture. Tear up 4-6 corn tortillas over chicken mixture (make sure they get the enchilada sauce on them). Bake at 350 for 30 minutes. Remove from oven and spread sour cream on top; return to oven for about 5 minutes.
I like to serve this with fresh tomatoes.
Barbecued Meatballs (from Kendra Z.)
Meatballs:
3 lb. ground beef
12 oz. can evaporated milk or 1 cup milk
2 cups oats
2 eggs
1/2 cup chopped onion
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
Sauce:
2 cups ketchup
1 cup brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
1/4 cup chopped onion
To make meatballs, combine all ingredients and shape into balls. Place in a single layer in 9x13 pan (these are not tiny meatballs). To make sauce, combine all ingredients and stir until sugar is dissolved. Pour over meatballs. Bake at 350 for 1 hour.
3 lb. ground beef
12 oz. can evaporated milk or 1 cup milk
2 cups oats
2 eggs
1/2 cup chopped onion
1/2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
Sauce:
2 cups ketchup
1 cup brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
1/4 cup chopped onion
To make meatballs, combine all ingredients and shape into balls. Place in a single layer in 9x13 pan (these are not tiny meatballs). To make sauce, combine all ingredients and stir until sugar is dissolved. Pour over meatballs. Bake at 350 for 1 hour.
Chili Skillet (from Kendra Z.)
1 lb . ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 tsp. garlic powder
1 c. tomato juice (or undrained diced tomatoes)
1-8 oz. can kidney beans, undrained
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 cup uncooked long-grain rice
1 cup corn
1/2 cup sliced black olives
1 cup shredded cheese
In a large skillet over medium heat, cook beef, onion, pepper, and garlic until meat is brown and vegetables are tender. Drain fat. Add the tomato juice, kidney beans, chili powder, oregano, salt, & rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese, cover and cook only until cheese melts.
Ok--this is the real recipe, but I usually cheat when I make this so that it's a quick but yummy dinner. I open a few cans of chili or use leftover homemade chili. Then I mix it with pre-cooked brown rice and shredded cheese and cook unti heated.
1 cup chopped onion
1/2 cup chopped green pepper
1 tsp. garlic powder
1 c. tomato juice (or undrained diced tomatoes)
1-8 oz. can kidney beans, undrained
4 tsp. chili powder
1 tsp. dried oregano
1 tsp. salt
1/2 cup uncooked long-grain rice
1 cup corn
1/2 cup sliced black olives
1 cup shredded cheese
In a large skillet over medium heat, cook beef, onion, pepper, and garlic until meat is brown and vegetables are tender. Drain fat. Add the tomato juice, kidney beans, chili powder, oregano, salt, & rice; cover and simmer about 25 minutes or until rice is tender. Stir in corn and olives; cover and cook 5 minutes more. Sprinkle with cheese, cover and cook only until cheese melts.
Ok--this is the real recipe, but I usually cheat when I make this so that it's a quick but yummy dinner. I open a few cans of chili or use leftover homemade chili. Then I mix it with pre-cooked brown rice and shredded cheese and cook unti heated.
Taco Soup
1 to 1 1/2 lbs. ground beef or turkey, browned
2 cans diced tomatoes
1 envelope taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 tsp. cumin
2 cups water or broth
Cook in a crockpot on low for 6-8 hours or in a large pan on the stove for 30-60 minutes.
Serve with shredded cheese or sour cream and either tortilla chips or cornbread.
2 cans diced tomatoes
1 envelope taco seasoning
1 can kidney beans
1 can black beans
small pkg. frozen corn
1-2 tsp. cumin
2 cups water or broth
Cook in a crockpot on low for 6-8 hours or in a large pan on the stove for 30-60 minutes.
Serve with shredded cheese or sour cream and either tortilla chips or cornbread.
Country Sausage and Potato Casserole
2 cups frozen hashbrown potatoes
2 Tbsp. chopped onion
2 T. butter
1 cup shredded cheddar
1 lb. bulk breakfast sausage, cooked and drained
4 oz. canned, sliced mushrooms
4 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
Fry potatoes and onions in 2 Tbsp. butter until golden brown; place in greased 8 or 9 inch glass baking dish. Top with cheese. Crumble sausage and spread over cheese; top with drained mushrooms. Combine eggs, milk, salt, and pepper; pour over sausage. Bake at 350 for 30-35 minutes.
For a huge pan (10 x 15) use: 10 cups hashbrowns, 2 lbs sausage, lots of cheese, 12 eggs, 1 1/2 cups milk.
2 Tbsp. chopped onion
2 T. butter
1 cup shredded cheddar
1 lb. bulk breakfast sausage, cooked and drained
4 oz. canned, sliced mushrooms
4 eggs
1/2 cup milk
1/2 tsp. salt
1/4 tsp. pepper
Fry potatoes and onions in 2 Tbsp. butter until golden brown; place in greased 8 or 9 inch glass baking dish. Top with cheese. Crumble sausage and spread over cheese; top with drained mushrooms. Combine eggs, milk, salt, and pepper; pour over sausage. Bake at 350 for 30-35 minutes.
For a huge pan (10 x 15) use: 10 cups hashbrowns, 2 lbs sausage, lots of cheese, 12 eggs, 1 1/2 cups milk.
Beef and Beans Over Rice (or Steak Chili)
1 Tbsp. prepared mustard
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1 lbs. round steak
1 cans kidney beans, drained
1-14 oz. can diced tomatoes
1/2 chopped onion
1 tsp. beef bouillon
cooked rice (I use the Foolproof Brown Rice recipe)
Cut round steak into strips, coat in mixture of first 5 ingredients then place in crockpot. Add the tomatoes, onions, and bouillon. Cook on low for 6-7 hours. Add kidney beans for the last 30 minutes. Serve over rice or mix with rice before serving (I mix it together).
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. minced garlic
1 lbs. round steak
1 cans kidney beans, drained
1-14 oz. can diced tomatoes
1/2 chopped onion
1 tsp. beef bouillon
cooked rice (I use the Foolproof Brown Rice recipe)
Cut round steak into strips, coat in mixture of first 5 ingredients then place in crockpot. Add the tomatoes, onions, and bouillon. Cook on low for 6-7 hours. Add kidney beans for the last 30 minutes. Serve over rice or mix with rice before serving (I mix it together).
Crockpot white chicken chili
4 cups chicken breasts, cubed
1/2 to 1 cup chopped onion
3 tsp minced garlic
4 to 5 cups chicken broth
4 tsp ground cumin
3 tsp dried oregano or Italian seasoning
1 1/2 tsp salt
3/4 tsp. Tabasco (or more, to taste)
5 cans great northern beans, drained, rinsed (or 2 lbs. dry, pre-soaked)
2 cans corn, drained (optional--I've never added this)
6 Tbsp chopped fresh cilantro, optional
Mix all ingredients in crockpot. If using canned beans, cook all other ingredients for 4 to 5 hours (or until chicken is tender) then add beans, corn & cilantro (both optional) and cook for 30 more minutes. If using dry beans, cook all ingredients together all day, adding optional corn and cilantro for final 30 minutes.
1/2 to 1 cup chopped onion
3 tsp minced garlic
4 to 5 cups chicken broth
4 tsp ground cumin
3 tsp dried oregano or Italian seasoning
1 1/2 tsp salt
3/4 tsp. Tabasco (or more, to taste)
5 cans great northern beans, drained, rinsed (or 2 lbs. dry, pre-soaked)
2 cans corn, drained (optional--I've never added this)
6 Tbsp chopped fresh cilantro, optional
Mix all ingredients in crockpot. If using canned beans, cook all other ingredients for 4 to 5 hours (or until chicken is tender) then add beans, corn & cilantro (both optional) and cook for 30 more minutes. If using dry beans, cook all ingredients together all day, adding optional corn and cilantro for final 30 minutes.
Sweet & Sour Ham
1-8 oz. can pineapple chunks
1/4 cup ketchup
2 tsp soy sauce
2 tsp sugar
2 cups cubed, fully cooked ham
2/3 cup cubed green or sweet red pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
hot cooked rice, optional
Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a bowl, combine reserved juice, ketchup, soy sauce, and sugar. Add ham and green pepper. If desired, cover and refrigerate for 30 minutes to marinate. In a skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until green pepper is tender. Dissolve cornstarch in water; stir into skillet. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Reduce heat. Stir in pineapple; heat through. Serve over rice, if desired.
1/4 cup ketchup
2 tsp soy sauce
2 tsp sugar
2 cups cubed, fully cooked ham
2/3 cup cubed green or sweet red pepper
1 Tbsp. cornstarch
2 Tbsp. cold water
hot cooked rice, optional
Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a bowl, combine reserved juice, ketchup, soy sauce, and sugar. Add ham and green pepper. If desired, cover and refrigerate for 30 minutes to marinate. In a skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until green pepper is tender. Dissolve cornstarch in water; stir into skillet. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Reduce heat. Stir in pineapple; heat through. Serve over rice, if desired.
Chicken Pot Pie (from Hillbilly Housewife)
Crust:
2 1/4 cups flour
1 tsp salt
2/3 cup shortening
1/2 cup water
Filling:
4 cups cooked, chopped chicken
1 lb. frozen mixed vegetables, or 2-15 oz. cans, well drained
Gravy:
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup flour
4 cups chicken bouillon
1/2 tsp pepper
1/2 tsp poultry seasoning (or whatever seasinings sound good)
In a large bowl, combine flour and salt. Add shortening; combine until mixture is crumbly. Add water and stir to combine. Gather particles up into ball of dough; roll dough out between sheets of waxed paper to make a large rectangle. Set aside.
Oil a 9x13 pan. In it arrange the chopped chicken and the mixed vegetables. Set aside.
In a large saucepan melt the margarine. Add onion and celery; saute until onion is tender. Sprinle the flous over the vegetables and stir. Pour in the bouillon and stir to dissolve the flour. Add pepper and poultry seasoning. Bring gravy to a boil, stirring frequently, and boil for a few minutes.
Pour hot gravy over the chicken and vegetables. Stir to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. (It doesn't have to fit perfectly.)
Bake at 450 for 30 minutes.
2 1/4 cups flour
1 tsp salt
2/3 cup shortening
1/2 cup water
Filling:
4 cups cooked, chopped chicken
1 lb. frozen mixed vegetables, or 2-15 oz. cans, well drained
Gravy:
1/4 cup margarine
1 cup chopped onion
1 cup chopped celery
1/2 cup flour
4 cups chicken bouillon
1/2 tsp pepper
1/2 tsp poultry seasoning (or whatever seasinings sound good)
In a large bowl, combine flour and salt. Add shortening; combine until mixture is crumbly. Add water and stir to combine. Gather particles up into ball of dough; roll dough out between sheets of waxed paper to make a large rectangle. Set aside.
Oil a 9x13 pan. In it arrange the chopped chicken and the mixed vegetables. Set aside.
In a large saucepan melt the margarine. Add onion and celery; saute until onion is tender. Sprinle the flous over the vegetables and stir. Pour in the bouillon and stir to dissolve the flour. Add pepper and poultry seasoning. Bring gravy to a boil, stirring frequently, and boil for a few minutes.
Pour hot gravy over the chicken and vegetables. Stir to get everything evenly moistened. Arrange the dough on top of the chicken and vegetables. (It doesn't have to fit perfectly.)
Bake at 450 for 30 minutes.
Family Favorite Macaroni & Cheese
2 cups uncooked elbow macaroni (7 ounces)
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. worcestershire sauce
2 cups milk
2 cups shredded or cubed cheddar cheese (8 ounces)
1. Preheat oven to 350.
2. Cook macaroni according to directions on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
1/4 cup butter or margarine
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground mustard
1/4 tsp. worcestershire sauce
2 cups milk
2 cups shredded or cubed cheddar cheese (8 ounces)
1. Preheat oven to 350.
2. Cook macaroni according to directions on package.
3. While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard, and Worcestershire sauce. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Remove from heat. Stir in in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese. Cook, stirring occasionally, until cheese is melted.
4. Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 2-quart casserole. Bake uncovered 20 to 25 minutes or until bubbly.
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