Crepes

Crepes
1 cup evaporated milk
4 eggs
1 TB sugar
1 cup flour

Put ingredients in order in blender and blend until smooth. Pour ~3TB onto an 8-9" frying pan that has been buttered or sprayed with Pam. Lift and rotate pan around so mixture spreads out in a circle (very thin). Flip crepe like a pancake as soon as edges begin to come up (less than a minute on each side when pan is hot). Fill with: Nutella and bananna slices; ham and cheese; chicken mixtures; cherry pie filling; fresh fruit of choice and/or syrup of choice; etc. Whatever you can come up with!
submitted by: Sherie Christensen

Grandma's Famous Chocolate Sauce

Grandma's Famous Chocolate Sauce
1 cube butter
1 11.5oz package chocolate chips
1 1/2 cup evaporated milk (12 oz. can)
2 cups powdered sugar
1 tsp. vanilla

In a heavy saucepan, melt butter and chocolate chips. Add milk and powdered sugar. Stir until blended and smooth over medium heat. Boil 5 min. Remove from heat and add vanilla. Cool and refrigerate (thickens after cold). Great to dip things in, to make hot chocolate, or on vanilla ice cream (our favorite).
submitted by: Sherie Christensen

Grandma's 5 min. Fudge

Grandma's 5 min. Fudge
Microwave 2-3 min until melted:
3 cup milk chocolate chips
1 can sweetened condensed milk
Stir in until shiny:
1 1/2 tsp. vanilla
1 cup walnuts (optional)

Grease 8" square pan and place waxed paper inside.
Pour and smooth out fudge in pan.
Refrigerate until firm.
Remove from pan and peel off waxed paper.
Cut into squares.
submitted by: Sherie Christensen

Mushroom Turnovers

Mushroom Turnovers

Dough:

1 cup butter, softened

1 pkg (8 oz) cream cheese, softened

2 cups flour (up to half whole wheat is good)

1/2 tsp salt

2 egg yolks (for glaze)

1 tsp water (for glaze)

Cream butter and cream cheese together. Add flour and salt and blend well. Chill one hour to overnight.

Filling:

8 oz fresh mushrooms or 2 cans (4 oz) mushrooms

1/2 small onion, diced

2 Tbsp butter

salt and pepper

2 tsp flour

1/4 cup evaporated milk or cream

Blend filling ingredients together in food processor and then saut in butter until thickened into a paste.

Roll out dough and fold into thirds. Roll out again to 1/8" thickness. Cut into two-and-a-half inch circles. Moisten edges of circles, add 1/2 tsp filling to center, and fold in half, sealing edges by pressing firmly. Place on un-greased cookie sheet.

Beat together egg yolks and water. Brush tops of turnovers with yolk wash. Bake at 375 degrees for about 20 minutes or until just browned. Cool on wire rack.

submitted by: Saralynn Jensen

Candy Cane Brownie Lollipops

Candy Cane Brownie Lollipops
1 pkg. (18-21 oz.) fudge brownie mix (plus ingredients to make brownies)
24 candy canes
10 oz. chocolate flavored almond bark
additional decorations such as red jimmies (optional)
1. Line pan with piece of parchment paper. lightly spray with pam and set aside. Prepare brownie mix according to pakg. directions; pour batter into pan. Bake 30 min. or until wooden pick inserted in center comes out with moist crumbs attached. Remove from oven to cooling rack; cool 20 min. or until slightly warm.
2. Meanwhile, cut off straight ends of candy canes to form 4 1/2 in. sticks using a utility knife. Place candy cane tops into resealable plastic bag and crush using flat side of Meat tenderizer; set aside.
3. Using medium scoop, scoop brownie into 24 rounded scoops, packing brownie into scoop using hands. (entire brownie will be used) Roll brownie scoops into smooth balls. Insert candy cane sticks into center of balls, mounding brownie around each stick.
4. Place almond bark into small microwaveable bowl. mircowave according to package directions until melted and smooth. Spoon melted bark evenly over each brownie ball, turning to coat completely. Allow excess bark to drip off. Dip into reserved crushed candy canes or jimmies and stand upright on a piece of parchment paper. Let stand until set. Place into miniature cupcake liners.
yield:24 servings
submitted by: Carrie Brady/ pampered chef

English Toffee

English Toffee
1 cup nuts, chopped
1 cup sugar
2T water
1/2 lb. butter
milk chocolate chips
Butter a cookie sheet. Spread nuts on pan. Combine sugar, water and butter. Cook over high heat stirring constantly until toffee color. Pour over nuts. Top with chocolate chips. Spread when melted. Cool. Break into small pieces.
submitted by: Ellen Patton

Microwave Stuffed Shells

Microwave Stuffed Shells

16 jumbo pasta shells

1 carrot, finely chopped

3 scallions, finely chopped

1 tsp canola oil

1 1/2 cups finely chopped broccoli florets

1 Tbsp chopped fresh basil or 1 tsp dried basil

1 clove garlic, minced

1 container (15 oz) fat free or low fat ricotta cheese

1/2 cup grated Parmesan cheese, divided

1 1/2 cups tomato sauce

Cook pasta in boiling water and drain and cool slightly. Combine carrot, scallion and oil in a microwaveable bowl. Cover with vented plastic wrap and cook on high 2 minutes. stir in broccoli, basil and garlic. Cover and cook 3 minutes. Add ricotta and all but 2 Tbsp of the Parmesan. Stir until well blended. Spoon into shells. Place shells in 8" square dish. Top with tomato sauce. Cook on medium 7 minutes or until shells are heated through (rotate dish once during cooking.) Sprinkle with remaining Parmesan cheese. 4 to 5 servings.
submitted by: Saralynn Jensen

Vegetarian Main Dish

Vegetarian Main Dish

1/2 cup barley

1/2 cup lentils

1 onion, chopped

2 garlic cloves, crushed

1/2 tsp cumin

several fresh mushrooms, sliced (optional)

2 cups water

salt and pepper, to taste

1 Tbsp lemon juice

Wash and drain barley and lentils separately. Sauté onion and garlic in oil. Stir in barley, and then add cumin, mushrooms, water, salt and pepper, lemon juice and lentils. Stir then cover and cook over low heat for 45 minutes.

Can be used as a side dish instead of potatoes or rice. Can use 1/4 tsp marjoram and 1/4 tsp thyme in place of cumin. Or, try sautéed carrots and chopped celery in place of the onion and garlic for a milder taste.
submitted by: Saralynn Jensen

Tomato Lentil Soup

Tomato Lentil Soup

2 cups chopped carrots

1 cup chopped onion

1 cup sliced or chopped celery

2 Tbsp margarine (melted) or olive oil

1 clove garlic, crushed

1 1/4 cups dried lentils

2 qts water

1 Tbsp salt

1 can (6 oz) tomato paste

1/4 tsp crushed dill weed or tarragon or marjoram, according to taste

Sauté carrots, onion and celery in margarine in large sauce pot until tender. Add garlic, lentils, water and salt. Simmer 45 minutes to 2 hours or until tender. Add tomato paste and herbs, stir. 6 to 8 servings. This recipe can be halved.
submitted by: Saralynn Jensen

Dutch Apple Cake

Dutch Apple Cake

1/4 cup butter or shortening

1/2 cup sugar

1 egg

3/4 cup flour

1 tsp baking powder

1/4 tsp salt

1/4 cup milk

3/4 tsp vanilla

1 apple, sliced very thin

Cream together butter and sugar. Add egg and beat well. Add sifted dry ingredients alternately with milk. Beat well. Have the apples ready. Pour cake mixture into well-greased 8" pan, then place apple slices close together over top of cake and sprinkle cinnamon and generous amounts of sugar and buts of butter here and there. a few raisins may also be added. Bake at 350 degrees for 25 to 30 minutes. This is a Fireman's Wife recipe from the Boston Globe Cookbook.
submitted by: Saralynn Jensen

Mom's Bread

Mom's Bread


3 cups warm water

1 Tbsp + 1 tsp yeast

1/4 - 1/3 cup honey (depending on taste)


1 1/2 tsp salt

1/3 cup oil

6+ cups flour, divided


Stir together water, yeast and honey. When yeast begins foaming add salt and oil. Stir then add 3 cups flour. Continue stirring in flour until dough begins to stick together and pull away from the edge of the dough. When you touch it, it will be slightly sticky but should not stick to your hand. Knead on a floured surface for a couple minutes until elastic. Cut dough in thirds and form into loaves. Place in greased loaf pans. Let rise 45 minutes to 1 1/2 hours in a warm, draft-free spot (dough will be about an inch above the edge of the pan). Bake at 355 F about 20 minutes until golden brown. Remove from pans and cool on wire rack. Drizzle with butter. Makes 3 loaves.


Note: Can make flour up to 1/2 whole wheat. Can also shape the dough into rolls - bake at the same temperature for a little less time.
submitted by: Saralynn Jensen

Whole Wheat Bread

Whole Wheat Bread (2 large loaves or 5 mini)

Mix in small bowl and let sit 10 min:
1/2 cup warm water
1 TB dry yeast
1 TB sugar

In Bosch/Kitchen Aid Mix until Blended:
2 1/4 cup hot water
3 1/2 cup wheat flour

Add until blended:
1/2 TB salt
1/3 cup oil
1/4-1/3 cup honey or sugar (amount depending on taste)

Add 1/2 cup flour and blend.
Add yeast mixture and blend.

Add one of the following:
1 1/2- 1 3/4 cup flour OR
1 1/4 cup flour + 1 cup oats OR
1 1/3 cup flour + 1/2 cup wheat bran + 1/2 cup oats
(the oats and bran help the bread to be less dense,
also you can add 1-2TB wheat gluten for the same purpose,
not necessary with King Aurthur flour)

Knead for 10 min on low speed.

Oil hands. Remove dough in loaf amount size. Mold with hands
or on oiled counter (works GREAT!). Cover loaves with damp cloth.
Let rise 1/3 in bulk for aprox. 35 min. (I put them in my oven on
warm, then turn the oven to 350 after 37 min for 37 min of baking,
i.e. no preheat--my oven is hot so you might need to bake longer).

Bake at 350 for 40-45 min.
submitted by: Sherie Christensen

Whole Wheat Bread with Flax Seed Meal

Whole Wheat Bread with Flax Seed Meal

1/2 cup packed brown sugar
2 tsp salt
2 1/2 cups hot buttermilk (can use some water--but buttermilk makes softer bread)
2 Tbsp honey
2 Tbsp margarine
In large mixer bowl, mix first 5 ingredients together. Cool slightly. Add 3 cups of whole wheat flour and 1/3 cup of ground flaxseed meal to cooled mixture. Blend at low speed until moist; then beat at medium speed for three minutes (this develops the gluten).
Mix 2 Tbsp yeast
1/2 cup warm water
1 tsp sugar
and let soften. Add last 1 1/2 cups of whole wheat flour to large bowl, and add the yeast mixture--after it has started to raise. Mix all together well. Stir in 2-3 cups white flour, 1/2 cup at a time, until dough pulls cleanly away from the sides of the bowl. Knead until dough is smooth and elastic (can add another 1/2 cup white flour if it is to sticky), at least 7 minutes in mixer or 10-15 minutes by hand. Place dough in greased bowl, cover with plastic wrap sprayed with PAM, and a towel. Let rise in warm place until doubled--about an hour. Punch down to remove air bubbles. Divide dough into 2 loaves and form into loaf shapes. Place in greased bread pans and let rise again until dough is about 1 inch above pan edges.(About 30-45 minutes) Bake at 350 degrees for 30 minutes--or until loaves sound hollow when lightly rapped. Remove from pans immediately; cool and place in plasic bags--or eat and enjoy!
submitted by: Carrie Brady

Pumpkin Chocolate Chip Bread (Alecia Williams)

Pumpkin Chocolate Chip Bread (Alecia Williams)
Blend:
4 eggs
3 cups sugar
2 cups pumpkin
1 cup oil
2/3 cup water
Sift together and then add to mixture:
3½ cups flour
1 T baking soda
1 1/4 t. Salt
1 t cinnamon

Stir in:
½ bag semi-sweet chocolate chips
½ bag mini semi-sweet chocolate chips

Bake at 325 degrees (this recipe makes 7 small loaf pans) for 45-50 minutes.
submitted by: Ellen Patton

Orange Almond Scones (Biscuits & Scones by Elizabeth Alston)

Orange Almond Scones (Biscuits & Scones by Elizabeth Alston)
½ cup fresh orange juice
1/4 cup buttermilk, yogurt or milk
1 large egg
1/4 t. almond extract
3 cups flour
4 t. baking powder
½ t. baking soda
1/4 t. salt
8 T unsalted butter
½ cup sugar
½ cup chopped, blanched almonds
1 T orange peel

Heat oven to 375 degrees. Grate peel before juicing orange. Measure juice, then buttermilk in a 2 cup glass measuring cup. Add egg and extract; beat until smooth with a fork. Put flour, baking powder, baking soda, and salt into large bowl. Stir to mix well. Add butter and cut in with pastry blender or rub in with fingers until mixture looks like fine granules. Add sugar, almonds, and orange peel and toss to distribute evenly. Add egg mixture and stir with a fork until soft dough forms. Turn out dough onto a lightly floured board and give 5-6 kneads, just until well mixed. Form dough into a ball; cut into 8 wedges. Form each wedge into a ball and place on an ungreased cookie sheet. Bake about 25 minutes or until medium brown. Cool on a wire rack.
submitted by: Ellen Patton

Lemon-Cornmeal Scones with Dried Cherries (Boston Globe)

Lemon-Cornmeal Scones with Dried Cherries (Boston Globe)
2 cups flour
1 cup yellow cornmeal
1/3 cup sugar
1 T baking powder
1 t. salt
5 T unsalted butter
1 cup dried sour cherries (available at specialty markets)
1 egg
½ cup milk
1 t. grated lemon rind
2 t. vanilla extract

Set the oven at 450 degrees. Have on hand a cookie sheet or jellyroll pan covered with parchment paper or foil. In a bowl, combine the flour, cornmeal, sugar, baking powder and salt. Cut the butter into 12 pieces and rub them evenly into the dry ingredients until the mixture has the appearance of fine meal. Add the cherries. In another bowl, whisk together the egg, milk, lemon rind, and vanilla. Stir these into the flour mixture with a fork to form a smooth dough. Divide the dough into 3 pieces and form each into a 5-inch disc. Using a sharp, floured knife, cut each disc into 4 wedges. Place the wedges 2 inches apart on the prepared pan. Bake the scones on the middle rack of the oven for 10 to 15 minutes or until they are firm but not dry. Be careful that they do not color too deeply. Serve at once. Makes 12.
submitted by: Ellen Patton

Ice Box Muffins

Ice Box Muffins
1 cup oil
3 cups sugar
4 eggs, well beaten
2 cups boiling water
5 teaspoons baking soda
1 quart buttermilk
5 cups flour
1 teaspoon salt
4 cups Kelloggs All-Bran cereal
2 cups Post 100% Bran cereal

Beat sugar and oil. Add well beaten eggs. Add soda to boiled water. Add buttermilk to cool boiled water and soda. Alternate flour (including salt) and liquid mixture to oil and sugar. Pour that over bran. Mix well. Store in refrigerator until needed. May be stored up to 6 weeks. When ready to use, spoon into greased muffin tins (or use paper liners) and bake at 400 degrees for 20 minutes. Note: Any two types of bran cereal are fine to use (but not flakes).
submitted by: Ellen Patton

Cornbread (Aunt Shirley Pitchforth)

Cornbread (Aunt Shirley Pitchforth)
Stir with fork:
2 cups bisquick
½ cup sugar
1/4 cup cornmeal
½ t. baking soda

Add:
1 cup milk
2 eggs
1 ½ cups margarine

Bake: 20-25 minutes at 350 degrees in ungreased 9"x9" pan
submitted by: Ellen Patton

Chocolate Chip Orange Scones (Simply Scones by Leslie Weiner and Barbara Albright)

Chocolate Chip Orange Scones (Simply Scones by Leslie Weiner and Barbara Albright)
2 cups flour
1/3 cup granulated sugar
2 t. baking powder
½ t. salt
½ cup unsalted butter, chilled
2 large eggs
¼ cup orange juice
1 t. vanilla extract
½ t. grated orange peel
¾ cup miniature semisweet chocolate chips
1 egg white mixed with ½ t. water for glaze (optional)

Preheat oven to 425 degrees. Butter a 9-inch-diameter circle in the center of a baking sheet. In a large bowl, stir together the flour, sugar, baking powder, and salt. Cut the butter into ½-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, but in the butter until the mixture resembles coarse crumbs. In a small bowl, stir together the eggs, orange juice, vanilla, and orange peel. Add the egg mixture to the flour mixture and stir to combine. The dough will be sticky. With lightly floured hands, knead in the chocolate chips until they are evenly distributed. With lightly floured hands, pat the dough into an 8-inch-diameter circle in the center of the prepared baking sheet. If desired, brush the egg mixture over the top and sides of the dough. With a serrated knife, cut into 8 wedges. Bake for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a scone comes out clean. Cool for 10 minutes. With a spatula, transfer the scones to the wire rack to cool. Re-cut into wedges, if necessary. Serve warm, or cool completely and store in an airtight container. These scones freeze well. Makes 8 scones.
submitted by: Ellen Patton

Banana Bread (Ruth King)

Banana Bread (Ruth King)
1 cup sugar
2 cups flour
½ t salt
1/3 cup oil
2 eggs
2 T sour milk
1 cup mashed bananas
1 t soda dissolved in 1/3 cup hot water

Beat eggs until light. Add oil, sour milk and mashed bananas. Sift flour with sugar and salt. Add to egg mixture. Add hot water. Pour into loaf pans. Bake 50-55 minutes at 350 degrees (less time for smaller loaf pans).
submitted by: Ellen Patton

Almond Scones (Janette Paull)

Almond Scones (Janette Paull)
3 large eggs
1½ cups buttermilk
2 t. almond extract
4 cups flour
4 t. baking powder
1 t. baking soda
1 t. salt
½ cup plus 2 T sugar
2 sticks cold unsalted butter, cut into small bits
2 cups slices almonds, toasted lightly
1 T milk
1 egg for egg wash

In a bowl whisk together the 3 eggs, buttermilk, and almond extract. In another large bowl combine the flour, baking powder, soda, salt and ½ cup sugar. Add the butter and blend the mixture with hands until butter is mixed into consistency of coarse cornmeal or small peas. Stir in gently 1½ cups almonds and then add the buttermilk mixture until it just forms a dough. Spoon the dough by heaping tablespoons 2 inches apart onto 3 well buttered baking sheets. In a small bowl, whisk the remaining egg and 1 T of milk, and brush the tops of the scones lightly with the egg wash. Sprinkle with remaining ½ cup almonds and 2 T sugar. Bake in middle of 375 degree oven for 8 minutes. Rotate the baking sheet and bake 5-7 minutes more until golden around the edges. Let cool on a rack. Makes about 25-30 scones.
submitted by: Ellen Patton

Becky's Grandma's Roles

Becky's Grandma's Roles
2 cups of warm milk
1 T. of dry active yeast
1/2 C. of sugar (or use 1/2 C. of honey)
1/2 C. oil (or use 1/2 C. of applesauce, that is my favorite)
4 C. of flour ( you can substitute 2 of the cups with 2 C. of wheat flour)

1/2 C. flour
1/2 T. salt
3/4 tsp. baking powder
1/4 tsp. baking soda
4 T of melted butter (optional and you might need more or less butter)

Combine warm milk and yeast and let them set for about 8-10 mins. Then combine milk mixture and sugar ( or honey) and oil (or applesauce) in a large bowl. Add flour (1 cup at a time), if using wheat, add it first, it mixes better that way). Let rise for 10-15 (that's really all it takes).

After it is done, add the extra 1/2 C. of flour and salt, baking powder, and baking soda. Then role out on a floured surface (about a 1/2 inch think) not too thin. You can use a biscuit cutter (I use the top of a mug) and cut out your roles. Then dip 1 half of circle in the melted butter and fold it in half and place it on the baking sheet, butter side down. They cook best if they are placed side by side in rows. Set on an ungreased cookie sheet. Before you put them in, you can let rise for as long as you would like for fluffier roles.

Bake in a pre-heated oven on 425 for 10-15 minutes.

Makes 30+ roles Takes 30 - 60 minutes total, depending on how well you know the recipe and if you dip them in butter.
submitted by: Sarah Rodgers

No-Knead Bread

No-Knead Bread
Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

Forum: Cooking and Recipes
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed.

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.
submitted by: Tonja Bishop

Spicy Tomato and Lentil Soup

Spicy Tomato and Lentil Soup

1 tbsp sunflower oil (I used sesame oil)
1 onion, finely chopped
1-2 garlic cloves, crushed
1-inch piece fresh ginger, peeled and finely chopped
1 tsp cumin seeds, crushed
1 lb ripe tomatoes, peeled, seeded, and chopped
1/2 c red split lentils
5 c vegetable or chicken broth
1 tbsp tomato paste
salt and pepper
optional: low fat plain yogurt and chopped parsley to garnish (I sprinkled some dried cilantro on and it was tasty)

Heat oil in large saucepan and cook the chopped onion gently for 5 minutes, until softened. Stir in the garlic, ginger, and cumin seeds, followed by the tomatoes and lentils. Cook over low heat for another 3-4 minutes. Stir in the stock and tomato paste. Bring to a boil, then lower heat and simmer gently for about 30 minutes, until lentils are soft. Season with salt and pepper. Puree soup in a blender or food processor. Return to the clean pan (or crockpot) and reheat. Garnish and eat.

This is super-easy to make and superyummy. It looks like a simple tomato soup, but the taste is much more complex.

submitted by: Emily Raymond

Veggie Tacos

Veggie Tacos
1 to 2 potatos, peeled and cut in 1/2" cubes
2 carrots, peeled and chopped
12 taco shells or tortillas
1 Tbsp olive oil
1/2 cup chopped onion
1 to 2 garlic cloves, minced
1 small zucchini, julienned
1 summer squash, julienned
1 Tbsp chili powder
3/4 tsp cumin
1/2 tsp salt
1 cup refried beans
Boil potatoes and carrots for 7 to 8 minutes or until just tender. Drain and set aside.
Meanwhile, in large skillet heat oil and saute onion and garlic for about 3 minutes. Add zucchini and yellow squash and saute until zucchini is crisp tender. Add potatoes and carrots, chili powder, cumin and salt. Saute one or two minutes more or until heated through.
Fill taco shells or tortillas with vegetables and refried beans. Serve with cheese, salsa and sour cream.
submitted by: Saralynn Jensen

Festive Black Bean Chili

Festive Black Bean Chili
2 cups chopped onions

2 garlic cloves, minced or pressed

1/2 cup water

1 T ground cumin

1 T ground coriander

1 cup prepared Mexican‑style red salsa

2 red and/or green bell peppers, chopped

3 cups black beans (two 15‑ounce cans, drained and rinsed)

3 cups canned whole tomatoes, with juice (28‑ounce can)

2 cups fresh or frozen corn kernels (11‑ounce package)

salt to taste

Tabasco or other hot pepper sauce to taste

1/2 cup chopped fresh cilantro, or to taste (optional)



In a covered soup pot, cook the onions and garlic in the water on high heat, stirring frequently, for about 5 minutes. Add the cumin and coriander and stir on high heat for a minute. Stir in the salsa and bell peppers, lower the heat, cover, and simmer for about 5 minutes, stirring occasionally. Add the black beans and tomatoes; simmer for 10 minutes. Add the corn and continue to cook for 10 minutes. Add salt and Tabasco to taste. Stir in the cilantro, if desired.



Serves 4 to 6

Total time: 35 minutes
submitted by: Ellen Patton

Delicious Apple Crisp

Delicious Apple Crisp



Mix the following ingredients together and pour into ungreased 9x13-inch pan:

8 cups peeled and sliced apples

1 cup packed brown sugar

2 T flour

1/2 cup milk

1 cup water



Topping:

1 1/3 cup flour

1 cup oats

1/2 cup sugar

1 cup margarine, melted

1 t salt

2 t cinnamon

2 packages dry Butterscotch pudding (not instant)

Mix topping ingredients together and crumble on top of apple mixture. Bake at 350 degrees until golden brown, approximately 45-50 minutes.
submitted by: Ellen Patton

squash lasagne

squash lasagne
1 butternut squash, peeled and cubed
1 eggplant, prepared (see below) and cubed
olive oil
kosher salt
pepper
spaghetti sauce
cooked lasagna or other baked pasta-type noodles
mozzarella cheese
ricotta cheese

Prepare the eggplant by peeling it and then slicing into circles about 3/4-inch wide. Sprinkle both sides of circles with kosher salt and set in colander to drain for 20-30 minutes (this draws moisture out). Pat dry with paper towels and then cut into cubes before sauteing.

Put a tablespoon or two of olive oil in a skillet on medium heat. Put butternut squash in skillet and sprinkle salt and pepper on. Put lid on skillet to help squash cook all the way through. Once it is finished, put squash aside and saute eggplant the same way except without adding any salt (I don't cook them together because the eggplant cooks a lot faster than the butternut squash).

Spray the bottom of a deep pan or casserole dish with cooking spray, and then put a little spaghetti sauce in the bottom. Add a layer of lasagna noodles (we've used bowties and ziti too, and it still turns out yummy). Spread a layer of ricotta on, then a layer of squash and eggplant, and then sprinkle some mozzarella cheese on top. Then start layering again - sauce, noodles, ricotta, squash, mozzarella - until your lasagna is tall enough.

Bake in 350-degree oven for about a half-hour or until the cheese is all bubbly and it smells so good you just have to eat it right away.

Bruce even loves this stuff. I told him it tastes like butter (and it kindof does) and he ate it and loved it.

And in case you're wondering, I always make a smaller pan for my cholesterol-free version; I just eliminate the ricotta cheese and replace mozzarella with Veggie Slices tofu cheese.
submitted by: Emily Raymond

Eggplant Parmigiana

1 sm. egg plant; unpeeled, cut into 1/4 in. rounds
1 egg; lightly beaten
¾ c. bread crumbs
1/4 tsp. salt
Dash of pepper
1 garlic clove
1/3 c. olive oil
10 oz. tomatoes canned
3 Tbsp. Tomato paste
1 tsp. basil
1 Tbsp. sugar
1 tsp. salt
Dash pepper
1/2 c. grated Parmesan Cheese
4 oz. mozarella cheese-thin sliced or grated

Dip eggplant slices in egg, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 min.
In large saucepan, saute’ garlic in 2 Tbsp. oil for 1-2 min.
Remove garlic and add tomatoes, tomato paste, basil, sugar, salt and pepper. Cover and simmer 20 min.
Preheat oven to 350 degrees.
Brown eggplant in 1/4 inch oil in large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a greased casserole dish and layer eggplant, sauce, parmesan and mozarella, alternately. End with mozarella on top. Bake uncovered for 30 min.
submitted by: Carrie Brady

LAZY DAY LASAGNA

1lb. ground beef, browned
¼ cup parsely
1-11/2 jars Prego sauce (or red pasta sauce)
¼ cup water
1 small box of lasagna noodles
16 oz. cottage cheese
2 cups mozzarella cheese
2 eggs
Preheat oven 350 degrees. Mix ground cooked beef and red sauce together.
In separate bowl, mix cottage cheese, moz. Cheese, eggs and parsely. Cover
The 9X13 pan with ½-1 cup of ground beef mix. On top of the beef mix add
4 uncooked noodles, overlap slightly. Cover noodles with ½ cheese mix and
2 cups sauce. Repeat layer one more time. Finish off with a 3rd layer of noodles
and remaining sauce. Pour water over the top. Cover with aluminum
Foil and bake for 45 min; then uncover and bake another 10-15 min.
Serves 8-10
submitted by: Carrie Brady

Banana Cookies

Ingredients:
Mash 1 banana
Add 1 cup white sugar
1/2 cup shortening
1 egg, beaten
2 cups flour
1 tsp. baking powder
pinch of salt
1 tsp. vanilla
optional-1 cup chopped nuts or coconut-I don't put these in cause I don't like them.


Directions:
Just mix it all together. Spray the cookie sheet and put the mix on by spoonfuls and bake at 375 degrees for 10-12 minutes.

Number Of Servings:about 24 cookies

Preparation Time:3 minutes
submitted by: Carrie Brady

CHILI AND CORNBREAD DINNER

Cornbread
¾ c. Cornmeal
1 ¼ c. Flour
¼ c. Sugar
2 tsp. powder
1 tsp. salt
1/3 c. oil
1 egg
1 c. milk
Preheat oven to 400 degrees. Mix all wet ingredients together. Then, mix all dry ingredients together. Then mix the wet and dry together. Put in 8X8 pan. Bake for
20 min.
CHILI
1 lb. beef
1 cup chopped onion
2 cloves garlic
1 can tomatoes diced ( I like the can with roasted garlic added)
2 cans dark red kidney beans, drained
1 can tomato sauce
2-3 tsp. chili powder
½ tsp. dried basil
¼ tsp. pepper
1 bay leaf
Brown hamburger and throw in garlic and onion. Drain. Put all ingredients in sauce pan bring to a boil. And let simmer 20 min. or longer….the longer the better.
You can also crockpot it for 4 hours.
Serving ideas: serve with cheese, sourcream, green onions and tortilla chips, or, cornbread and cheese.
submitted by: Carrie Brady (thanks to Sherie C. for the corn bread recipe and Cami J. for the Chili recipe)

Cherry Nut Bread

Cherry Nut Bread
1 cup butter
2 cups sugar
4 eggs
1 cup maraschino cherry juice
2 tsp vanilla
4 cups flour
2 tsp baking powder
1 tsp salt
1 jar (16 oz) maraschino cherries, chopped
1 cup nuts
Drain juice from jar of cherries. If it does not measure 2 cups, add water to make 2 cups. Cream butter and sugar. Add eggs, cherry juice and vanilla. Mix in flour, baking powder and salt. Fold in cherries and nuts. Bake in well-greased pans at 325 F for one hour. Makes up to four small or two large loaves.
submitted by: Saralynn Jensen

Almond Peach Muffins

1 1/2 cups flour
1 cup sugar
3/4 tsp salt
1/2 tsp baking soda
2 eggs
1/2 cup oil
1/2 tsp vanilla
1/8 tsp almond extract
1 1/4 cups chopped peaches or 16 oz can drained and chopped
1/2 cup sliced almonds
Combine dry ingredients. Beat eggs, oil, vanilla and almond extract. Stir into dry ingredients just until moistened. Fold in peaches and half of almonds. Fill greased muffin cups 3/4 full. Sprinkle with rest of almonds. Bake at 375 F for 20 to 25 minutes. Cool in pan for 10 minutes before removing to wire rack.
submitted by: Saralynn Jensen

Lemonade Drops

1 cup shortening
1 cup sugar
2 eggs
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 can (6 oz) lemonade concentrate, thawed
Cream shortening and sugar. Mix in eggs. Mix in dry ingredients and half of the lemonade. Bake on greased cookie sheet at 375 F (or a little lower) for 15 minutes.
Sprinkle remaining lemonade on cookies before removing from pan. Cool on wire rack.
Note: Can use orange juice or limeade as well.
submitted by: Saralynn Jensen

Bean Dip

Bean Dip
8 oz cream cheese
1 can (15 oz) refried beans
8 oz salsa
Combine ingredients in a large frying pan over medium heat, stirring often, until heated through. Serve with tortilla chips. This is a great Sunday night snack/dinner.
submitted by: Saralynn Jensen

Hamburger Pie

1 lb ground beef
1/2 cup chopped onions
1 can green beans, drained
1 can corn, drained (optional)
1 can tomato soup
4 servings seasoned mashed potatoes (about 3 cups)
1/2 cup grated cheese
Brown meat and onions until meat is cooked and onions are tender. Drain. Stir in green beans, corn and soup. Pour into greased 9 x 9 baking dish. Spread mashed potatoes on top. Sprinkle with cheese. Bake at 325 degrees for 25 to 35 minutes.
Note: You may want to add seasonings to taste. I usually add garlic, pepper, basil and oregano. Rosemary would be good, too.
submitted by: Saralynn Jensen

Beef Stew

1-2 lb stew beef
4-5 potatoes, peeled and cubed
2-3 carrots, peeled and cubed or sliced
1 package onion soup mix
1 can each tomato and cream of mushroom soups
1 soup-can water or 1/2 can water and 1 can diced tomatoes
In a large crock pot layer (in this order) beef, soup mix, cream of mushroom soup, potatoes, carrots, tomato soup and water and/or diced tomatoes. Cook on high for 4 to 6 hours or on low for 8 – 10 hours. Stir all together before serving (but don’t stir while cooking).
Note: Can be cooked in oven at about 275 degrees for 6 – 8 hours.
submitted by: Saralynn Jensen

White chili

1 tsp Mrs. Dash
1 Tbsp chili powder
2 cubes chicken bouillon
salt and pepper to taste
1 Tbsp flour
1 1/2 lbs chicken breast, cubed
2 Tbsp oil
1 large onion, diced
3 cloves garlic, minced
10 oz fresh white button mushrooms
1 red or green bell pepper, diced
2 cans (15 oz each) cannellini or white kidney beans
2 cans (10 oz each) cream of mushroom soup
Combine spices and flour in a bowl or bag. Coat cubed chicken with this mixture. Brown chicken in oil and set aside. Brown onion, garlic, mushrooms and peppers. Add beans and soup (with a little milk to thin it out). When all ingredients tender and cooked, add chicken. Heat through. Serve garnished with grated pepper jack cheese. Good with nachos or corn bread and salad.
Note: Whether this is hot or mild depends on the amount of chili powder used.
submitted by: Saralynn Jensen

Grandma’s Amazing Blueberry Jello

2 small or 1 large pkg. cherry jello
2 cups boiling water
1 can blueberry pie filling
1 can crushed pineapple

Dissolve jello in boiling water, add pie filling and pineapple,
pour in 9x13, chill until set.

Topping:
8 oz. sour cream
8 oz. cream cheese
1/3 cup sugar

Whip together and spread on set jello.
submitted by: Sherie Christensen

Pasta with Roasted Vegetables (serves 10)

½ cup olive oil
1 lb. mushrooms, quartered
1 pint grape tomatoes
2 lbs. asparagus or zucchini, cut on the diagonal (I do 1 lb. each)
1 onion—thickly sliced
1 tsp. salt (preferably coarse)
cheese of your choice (I used about ¾ cup. parmesan)
1/3 cup chopped parsley
1/3 cup chopped basil
1/3 cup toasted almonds or pinenuts
¼ cup sundried tomatoes, optional
1 12 oz. bag linguini

Preheat oven to 400 degrees. Toss vegetables with most of the olive oil (I put
the vegetables and olive oil in a ziplock), reserving 2 TBSP. Place vegetables
in a single layer using as many oven proof dishes as necessary (I squished onto
two large cookie sheets with edges). Sprinkle vegetables with ½ tsp. salt.
Bake for 15 min. In the meantime make pasta as package directs. Toss hot
pasta with roasted vegetables and all their juices, the herbs, the remaining
olive oil, the cheese, and salt and pepper. Enjoy!
submitted by: Sherie Christensen

Mini Pizzas

Mini Pizzas (*mix freezes well!)

English Muffins halved (3pks)
1 small can chopped olives (I dice them)
1 small can mushroom pieces (I dice them)
1 can spam—shredded
1/2 -1 can chopped green chilis
8 oz. can tomato sauce
½ cup vegetable oil
1 lb. cheddar cheese—shredded
2 tsp. Italian herb seasoning

Mix everything together, spread on halved English muffins.
Bake at 350 for 15 min.
submitted by: Sherie Christensen

Anne’s Spagetti Arabbiatta

Anne’s Spagetti Arabbiatta

28 oz. Can tomatoes
¼ C. olive oil (less is needed)
4 garlic cloves, minced
½ tsp. Hot red pepper
salt to taste
1 lb. Pasta
½ C. heavy cream

Brown the garlic and red pepper in skillet with olive oil 1 minute. Add tomatoes and other vegetables such as zucchini, mushrooms, broccoli, spinach, etc. Cover and simmer 20 minutes. Add cream at last moment; stir in cooked pasta and serve with parsley garnish.
submitted by: Margaret Moore

Take-out Indian Food at Home

Take-out Indian Food at Home

2 onions sliced lengthwise and then cut into thin strips
1 boneless, skinless chicken breast cut into bite sized pieces
2-3 Tablespoons Patak’s Mild Curry Paste (can purchase at Harvest, Whole Foods, and Indian Groceries in Arlington Ctr. or Central Sq.)
1 28 oz can diced tomatoes, drained (can also use crushed tomatoes, depending on consistency preference)
¼ cup of heavy cream (can use plain yogurt for lighter recipe)
a few handfuls of spinach (optional)
½ cup of cashews (optional)

Sauté onions over medium heat in some oil (I use canola) until very soft and golden. Remove from pan to bowl. Add chicken and sauté until brown (3-4 minutes); return the onions to the pan with the curry paste. Stir and sauté for another minute or so. Add tomatoes and simmer on low heat for about 15 minutes. Add cream and stir for a minute more. Add spinach and nuts and stir until spinach is wilted.

This is a super easy recipe, that can be made with any veggie. Add more paste for more spice (even though it’s “mild” it’s pretty flavorful) or add chili flakes while sautéing the onions.
submitted by: Margaret Moore

Lemon Pasta

Lemon Pasta

¼ C. olive oil
¼ C fresh lemon juice
2 garlic cloves, minced
¼ C. fresh basil
Salt and pepper to taste
Fresh parmesan cheese, grated
5-10 sundried tomatoes
1 can chicken broth
1 lb pasta

In a large bowl combine olive oil, lemon juice, garlic, salt and pepper. Set aside. Put the can of chicken broth in a pot with water and cook pasta in the broth. Drain noodles and pour them in with the lemon mixture. Then add the basil, cheese, and tomatoes.

One of our favorite things about this recipe is that we always have the ingredients on hand. We buy bags of fresh lemons, squeeze them, and freeze the juice in ice cube trays. Then we take the lemon juice cubes and put them in a Ziploc bag and store them in the freezer. The recipe is still very tasty if you don’t have any basil—we’ve made it with fresh, frozen, or left it out entirely and it is always yummy. We buy dehydrated tomatoes that are easy to prepare in hot water. We have also added grilled chicken or broccoli. Enjoy!
submitted by: Margaret Moore

Apple Dumplings (from thepioneerwomancooks.com)

2 granny smith apples
2 cans crescent rolls
2 sticks butter
1 1/2 c. sugar
1 t. vanilla
cinnamon
1 small can Mountain Dew

Peel and core apples. Slice into 8 pieces. Roll each slice in crescent roll dough. Place in 9x13 pan. Melt butter, then add sugar, barely stir. Add vanilla, stir. Pour over dumplings. Pour Mountain Dew around edges of pan. Sprinkle with cinnamon. Bake @ 350 for 40 min. Serve with ice cream!
submitted by: Amber Swensen

Italian Bow Tie Bake

8 oz. uncooked bow tie pasta
1 envelope Italian salad dressing mix
1 jar spaghetti sauce
2 c. shredded mozzarella cheese

Cook, drain pasta. Combine sauce and salad dressing mix, add pasta and toss to coat. Put in greased 9x13 pan. Sprinkle with cheese. Bake uncovered @ 400 for 15-20 min.
submitted by: Amber Swensen

Meat Marinade

1/2 c. oil
1/3. soy sauce
1/4 c. lemon juice
2 T. mustard
2 T. worchestershire sauce
1 clove garlic, minced
1 t. whole ground pepper
1 1/2 t. salt

Mix all together and marinade meat (chicken or steak) for 30 min., or overnight if you want it really yummy. Then grill it!
submitted by: Amber Swensen

Chicken Parmesian Sandwiches:

6 Frozen Breaded Chicken Fillets (Market Basket (MB) has these in big packages)
4-6 Cheese slices (mozerella is nice, but most kinds of sandwhich cheese would work)
Marinara Sauce (I use whatever I have open in my fridge- usually Prego Chunky Garden)
French Bread Baguette (I'm in love with the freshly baked parisian loaves at MB)
Butter/spread

Prep: Bake chicken fillets according to package directions. Remove from oven, top with sliced cheese (so it can be melting). Meanwhile, cut the baguette into 6-inch long servings and slice lengthwise. Butter both sides and place in the oven (leave the oven on after cooking the chicken) butter-side up for 5-10 minutes; just until the buttered sides start to brown. Remove bread, add a layer of chicken/cheese, spoon warmed marinara sauce over the chicken, and close the sandwich. Serve immediately.
submitted by: Cami Jones

Magic Cheese Sauce:

2 T. butter or margarine
2 T. flour
Dash pepper
Dash salt
1 1/2 c. milk
1 1/2 c. shredded cheese (I usually use mozzarella-and not usually as much as it calls for)

Melt the butter in a sauce pan, then add the flour and salt and pepper. Cook and stir for a minute or two, then add the milk all at once. Turn the heat up to medium high, and stir frequently. Cook until bubbly, plus one minute more. Remove from heat, and add the cheese and stir. You may want to add more salt to taste.

We use this to top pasta (I like it with Barilla Plus Penne Pasta), rice, steamed broccoli, and/or grilled salmon (usually I do brown rice, broccoli, and fish all in the same night).

If you're making pasta and have time, it's extra tasty if after you pour the cheese sauce on the pasta (in an oven safe dish), you put the pasta and cheese sauce in the oven at 400 degrees for 5 minutes, or until the cheese is slightly browned.
submitted by: Cami Jones

17th Century Colonial Recipe: Stewed Pompion

From Jane Doherty:
A 17th Century Colonial Recipe: Stewed Pompion
This is a delicious recipe for pumpkin. It is one of the earliest written recipes from New England. The recipe is in a book written by John Josselyn who traveled to New England in the 1600's. (John Josselyn, Two Voyages to New England.)

John Josselyn called this recipe a "standing dish." That means that this sort of pumpkin dish was eaten everyday or even at every meal. He also called it "ancient" because English housewives had cooked this recipe in New England for a long time.

A Dish of Stewed Pompion
4 cups of cooked squash, roughly mashed*

3 tablespoons butter

2 to 3 teaspoons cider vinegar

1 or 2 teaspoons ground ginger

1/2 teaspoon salt

In a saucepan over medium heat, stir and heat all the ingredients together. Adjust seasonings to taste, and serve hot.

*Note: To cook squash, peel, chop and boil in enough water to cover until fork can be easily inserted in squash. Drain and mash.

Welcome!!!

Hello everyone!
This blog is meant for the Arlington ward members who would like to join the recipe swap. If you'd like to share a recipe with everyone, send it to me at
jcbrady12@hotmail.com
I will then post it on the blog for everyone to see.
We will be getting together to taste test on September 23rd from 7:30- 8:30 p.m. at Saralynn Jensen's home. Please bring a dish to share. We are so excited to share many delicious recipes for everyone to try. If you have any ideas for this recipe swap please let us know on the 23rd. We hope to see you there!

Peach Cobbler

Peach Cobbler from Grandma Ferrin

Spray 9x13 pan with pam. Drain sliced, bottled peaches (2 quarts or 2- 15oz. cans) and save the fruit juice, then put peaches in bottom of 9X13 pan. Mix batter together and pour over peaches. Then mix the topping together and pour over batter. Bake for 1 hour at 350 degrees. Enjoy with ice cream, milk, or cool whip.

Batter:
1 ½ sticks butter melted 1 ½ tsp. baking powder
1 C. sugar ¼ tsp. salt
1 C. milk 1-2 tsp. vanilla
2 C. flour

Topping:
Mix 1 cup sugar with ½ C. fruit juice or water. Pour over batter.

Recipe from Carrie Brady