Chocolate Pudding

3/4 c. sugar
2-1/2 Tbsp. cornstarch
1/4 c. unsweetened cocoa powder
1/4 tsp. salt
1-2/3 c. milk, divided
1/3 c. heavy whipping cream
3 large egg yolks
3 oz. semisweet or bittersweet chocolate, chopped
1 tsp. vanilla
1 Tbsp. butter, cut into pieces

In a medium heatproof bowl whisk together the sugar, cornstarch, cocoa powder and salt. Then whisk in 1/3 cup milk to make a thick paste. Add the egg yolks and whisk into the cocoa paste mixture. Set aside.

Rinse a medium-sized, heavy saucepan with cold water and shake out the excess water (this helps prevent the milk from scorching). Pour the remaining 1-1/3 cups milk and cream into the saucepan. Bring mixture just to a boil (the milk will foam up) and then remove from heat. Gradually pour the hot milk into the egg mixture whisking constantly until the mixture is smooth. Transfer to a clean, heavy bottomed medium saucepan and place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise 3-5 minutes. Remove from heat and pour through a strainer to remove any lumps.

Add the chopped chocolate, vanilla and butter stirring gently with a rubber spatula until the mixture is smooth.

Cookie Salad

2 3-oz packages instant vanilla pudding
2 c. buttermilk
1 large carton whipped topping (Cool Whip)
2 cans mandarin oranges, chilled and drained
2 cans pineapple tidbits, chilled and drained
1 package Keebler Fudge Stripe Cookies, broken into pieces

Whip the pudding and buttermilk in large bowl. Fold in the whipped topping. Add fruit and cookies.

Baked Beans

1 small onion, chopped
1/2 lb. bacon, chopped
4 small cans pork n' beans
1/4 c. brown sugar, packed
1/2 c. ketchup
1 Tbsp. mustard
1 tsp. celery salt
3/4 tsp. maple flavoring
1 tsp. Worcestershire sauce
2 Tbsp. molasses

Brown onion and bacon in Dutch oven until onions are cooked. Add remaining ingredients and slowly simmer until thick (a few hours).

Mom's Granola

1 box old-fashioned oats
1 box Wheaties
1 c. wheat germ
1 c. sunflower seeds, shelled
1 c. pecans, chopped
2 Tbsp. cinnamon
1-1/2 c. oil
1-1/2 c. honey
1 c. brown sugar, packed
2 tsp. vanilla

In large bowl mix oats, Wheaties, wheat germ, sunflower seeds, pecans and cinnamon together. In saucepan heat oil, honey, brown sugar and vanilla over medium heat until sugar is melted. Pour over cereal and stir well. Store in air tight container.

Pico de Gallo

4 medium tomatoes, diced
1/2 c. red onion, diced
1/4 c. cilantro, minced
2 Tbsp. jalapeno, minced
2 Tbsp. lime juice
1/4 tsp. salt

Combine together in bowl and mix well.

Fizzy Lemonade

1 12-oz can frozen lemonade, thawed
1 can cold water
1 2-liter bottle lemon-lime soda

Mix lemonade and water together. Pour in the soda.

Cranberry Oatmeal Cookies

3 eggs, well beaten
1 c. dried cranberries
1 tsp. vanilla
1 c. butter
1 c. brown sugar, packed
1 c. sugar
2-1/2 c. flour
1 tsp. salt
1 tsp. cinnamon
2 tsp. baking soda
2 c. old-fashioned oats
3/4 c. pecans, chopped

Combine eggs, cranberries and vanilla in a small bowl and set aside for 1 hour. Cream butter and sugars. Add flour, salt, cinnamon and baking soda. Mix well. Blend in egg mixture, oats and pecans. Dough will be stiff. Drop onto cookie sheets and bake at 350 degrees for 10-12 minutes or until lightly browned.

Dry Rub

1 Tbsp. cumin
1 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. chili powder
1 Tbsp. brown sugar
2 Tbsp. kosher salt
1 tsp. cayenne pepper
2 tsp. pepper (can split between white & black peppers if you have them)

Combine ingredients and mix well. Store in air tight container.

BBQ Sauce

1 c. ketchup
1/4 c. rice wine vinegar
1/4 c. water
1/4 c. brown sugar, packed
2 Tbsp. molasses
1 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. onion powder
1 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. cloves

In a medium saucepan, combine all ingredients. Bring to a boil then reduce heat to simmer for 30-40 minutes until thickened.

Wheat Berry Salad

1 c. cooked wheat berries
1 15-oz can pineapple tidbits, drained
1 c. celery, chopped
1 14-oz can chicken
1/4 c. mayonnaise

Combine all ingredients together. Can eat alone or on bread/croissant for sandwiches.

Oatmeal Pancakes

3/4 c. old-fashioned oats
1 c. buttermilk
1/4 c. flour
1 tsp. sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 egg, beaten

Soak oats in buttermilk for about 10 minutes. Add remaining ingredients and mix until combined. Drop on hot griddle and flip when edges are golden.

Slow Cooker Lasagna

1 lb. Italian sausage
1 jar marinara sauce
8-oz mozzarella cheese, grated
bag of fresh spinach
12-oz ricotta cheese
1 box lasagna noodles

Brown the Italian sausage in a large skillet and drain the fat. In slow cooker spread thin layer of marinara sauce in bottom of crock. Sprinkle 1/4 of each the cooked sausage, spinach and mozzarella cheese. Break lasagna noodles to fit as a layer and spread 1/3 of the ricotta cheese on the uncooked noodles. Layer another 1/4 of the cooked sausage, spinach and mozzarella cheese. Repeat for two more layers ending with cheese on top. Cover and cook on low for 4 hours.

Chocolate Swirl Coffee Cake

1/3 c. coconut
1/4 c. pecans, chopped
1/4 c. sugar
3 Tbsp. butter, melted
1/3 c. shortening
1-3/4 c. flour
2-1/2 tsp. baking powder
1/4 c. sugar
1 egg
3/4 c. milk
1/3 c. semi-sweet chocolate chips, melted

Grease 9X9 glass baking pan. Mix coconut, pecans, 1/4 c. sugar and 1 Tbsp. butter; set aside. In medium bowl mix shortening, flour and baking powder until crumbles. Mix in 1/4 c. sugar, egg, milk and remaining 2 Tbsp butter. Beat vigorously for 30 seconds. Pour in pan. Spoon chocolate over batter and with a butter knife cut through batter several time for a marbled effect. Sprinkle coconut mixture evenly over the top. Bake 400 degrees 20-25 minutes. Can serve warm.

Marinara Sauce

2 14.5 oz. cans stewed Italian-style tomatoes
1 6 oz. can tomato paste
4 Tbsp. fresh Italian parsley, chopped
1 clove garlic, minced
1 tsp. dried oregano
1 tsp. salt
1/4 tsp. pepper
6 Tbsp. olive oil
1 small onion, diced fine
1 bay leaf

In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, sal and pepper. Blend until smooth. In a large skillet over medium heat saute the onion in the olive oil for 2 minutes. Add the blended tomato sauce and bay leaf. Simmer for 30 minutes, stirring occasionally. Remove bay leaf.

Jalapeno Popper Spread

2 8-oz packages cream cheese, softened
1/2 c. mayonnaise
1/2 c. sour cream
1 4-oz cans chopped green chiles, drained
6 fresh jalapeno peppers, diced small without seeds
1 c. parmesan cheese, shredded

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Spread in over-safe dish and sprinkle parmesan cheese on top. Bake 375 degrees for 30 minutes.

Pretzel Bites

1-1/2 c. warm water
2-1/4 tsp. yeast (1 package)
2 Tbsp. brown sugar
1-1/4 tsp. salt
1 c. bread flour (I like King Arthur)
3 c. all-purpose flour
10 c. water
2/3 c. baking soda
4 Tbsp. butter, melted

Pour 1-1/2 c. water into bowl of mixer. Sprinkle yeast, brown sugar and salt. Stir to dissolve. Add flours and mix on low until incorporated. Knead dough until it pulls away from sides and is smooth and elastic 5-6 minutes. Add flour as needed.

Oil the inside of a bowl and turn dough into bowl. Cover and let rise for 1 hour. Combine 10 cups of water and baking soda in large pot and stir to dissolve. Start heating so it will be at a low boil once the dough has risen. Prepare baking sheets by lining with parchment paper.

Divide the dough into 8 balls. Roll each ball into a long rope. Use kitchen shears to cut into eighths. Drop pretzel bites into the soda solution. Typically if you drop 8 in at the time the first one is ready to pull out by the time you drop the last one in. Pull them out as they float to the surface and place on prepared parchment-lined baking sheets.

Bake 450 degrees for 10 minutes or until golden brown. Brush with melted butter after removing from the oven. Remove from baking sheet to cool.

You can use to make full pretzels but I like making the bites. You can also wrap pretzel dough around cocktail sausages to make yummy pigs-in-a-blanket.

Roasted Salsa

16 full size Roma tomatoes
2-3 onions
20-25 Serrano peppers
8-10 cloves garlic
1-2 Tbsp. salt
1-2 bunches cilantro

Halve the tomatoes and onions and lay cut side up on a baking sheet along with the peppers and garlic. Roast 375 degrees until the onions are translucent, tomatoes look soft and peppers are getting charred. Let it cool for 10-15 minutes then add to food processor with salt and cilantro.

Roasted Tomatillo Salsa (Salsa Verde)

4-5 medium tomatillos, husked, rinsed and halved
2 large garlic cloves, peeled
1-2 jalapeno peppers, seeded and chopped
1/4 c. water
1/2 c. cilantro, loosely packed
1/2 c. small onion, chopped
juice of 1/2 a lime
salt

Heat a large, nonstick skillet over medium-high heat. Lay the garlic and tomatillos (cut-side down) in the skillet. Cook for 3-5 minutes until the tomatillos are well-browned. Turn everything over to brown other side. Remove the tomatillos and garlic and add to food processor or blender. Allow to cool for 5 minutes.

Add the jalapeño, water, onion, cilantro and lime juice to the tomatillos. Blend to a course puree. Add salt to taste. May need to add more water to get proper consistency.

Betty Crocker Blueberry Muffins

1 egg
1/2 c. milk
1/4 c. oil
1-1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. blueberries

Beat egg; stir in milk and oil. Mix in dry ingredients until flour is moist. Fold in blueberries. Drop in greased muffin tins. Bake 350 degrees for 20-25 minutes.

Funeral Sandwiches

3/4 c. butter, melted
1-1/2 Tbsp. Dijon mustard
1-1/2 Tbsp. Worcestershire sauce
1-1/2 Tbsp. poppy seeds
1 Tbsp. dried minced onion
24 mini sandwich rolls (Hawaiian sweet rolls)
1 lb. thin deli ham
1 lb. thin Swiss cheese

In a bowl mix butter, mustard, Worcestershire sauce, poppy seeds and dried onion. Slice rolls and place bottoms in a buttered 9X13 baking dish. Layer half the ham on the rolls, followed by the cheese and the rest of the ham. Place the tops of the rolls onto the sandwiches. Pour the butter mixture over the rolls. Bake 350 degrees for about 20 minutes or until the rolls are lightly browned and the cheese has melted. Slice through ham and cheese to serve sandwiches.

Slow Cooker Beans

1 bag dried beans (can use black or pinto)
4 Tbsp. cumin
1/2 tsp. red pepper flakes
1 Tbsp. paprika
1 Tbsp. garlic powder
2 Tbsp. olive oil
1 large onion, diced
5 cloves garlic, minced
2 bunches fresh cilantro (optional)
1/4 c. taco seasoning

Wash beans and put in slow cooker. Add cumin, red pepper flakes, paprika, garlic powder and olive oil then mix with a spoon to coat the beans. Add onion, garlic, half the cilantro and taco seasoning. Mix thoroughly. Add 5-6 cups water (enough to be 1" from the top) and turn the slow cooker to high. Cover and cook for 5-6 hours. Add the remaining cilantro before serving.

Whole Wheat Bread

5 c. warm water
3 Tbsp. yeast
1/2 c. honey or brown sugar
5 c. whole wheat flour
2/3 c. oil
1-1/2 Tbsp. salt
3/4 c. gluten flour
8-10 c. flour

Mix water, yeast, honey and whole wheat flour in stand mixer. Let sit for 20 minutes until bubbly. Stir down and add oil, salt, gluten flour and remaining flour. Dough should be tacky but not sticky. Knead in machine for 10 minutes. Shape in pans, cover and let rise until double. Bake 350 degrees for 35 minutes.

Scalloped Potato and Sweet Potato Gratin

1-1/2 lbs. potatoes, preferably Yukon gold
1-1/2 lbs. sweet potatoes
2 c. heavy whipping cream
1/4 c. butter
2 garlic cloves, minced
1 Tbsp. minced Italian parsley
1 Tbsp. minced fresh rosemary
1 Tbsp. minced fresh sage
1 Tbsp. minced fresh thyme
1-1/2 tsp. salt
3/4 tsp. pepper
1-1/4 c. Gruyere cheese, grated and packed (roughly 5 oz)

Fill a large bowl with cold water. Slice potatoes and sweet potatoes 1/8" thick. Place in water bowl to keep from browning. Combine cream, butter and garlic in medium saucepan and bring to a simmer. Remove from heat. Mix all herbs in a small bowl and mix salt and pepper in separate small bowl.

Butter 9X13 glass baking dish. Drain potatoes and pat dry. Transfer half the potatoes and sweet potatoes to baking dish; distribute and spread evenly. Sprinkle with half salt-pepper mixture, herb mixture and cheese. Repeat with remaining potatoes, salt-pepper mixture, herbs and cheese. Pour cream mixture over gratin, pressing lightly to submerge potatoes as much as possible. Can be made up to six hours ahead. If made ahead, cover and refrigerate.

Preheat over to 400 degrees. Cover gratin tightly with foil. Bake 30 minutes. Uncover and bake until top of gratin is golden and most of the liquid is absorbed 22-25 minutes. Let stand 10 minutes before serving.

Ruth's Chris Sweet Potato Casserole

1 c. brown sugar
1/3 c. flour
1 c. pecans, chopped
2-2/3 Tbsp. butter
3 c. mashed sweet potatoes
1 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2 eggs, well beaten
1/2 c. butter, melted

Combine brown sugar, flour, pecans and 2-2/3 Tbsp butter in a small mixing bowl. Set aside.

Combine sweet potatoes, sugar, salt, vanilla, eggs and 1/2 c. butter in a medium bowl. Mix thoroughly. Pour sweet potato mixture into a buttered baking dish. Sprinkle with the crust mixture. Bake 350 degrees for 30 minutes. Allow to set for at least 30 minutes before serving.

Cabbage Rolls

1 8-oz can tomato sauce
1 small onion, diced
3 Tbsp. brown sugar
3 Tbsp. vinegar
1/4 c. ketchup
1/2 tsp. oregano
1/2 tsp. rosemary
1 28-oz can tomatoes, crushed
cabbage leaves, parboiled

Combine all ingredients except cabbage leaves in medium saucepan. Bring to a boil and simmer until thick. While you wait for sauce to thicken, make meatloaf recipe, divide into small balls, wrap in parboiled cabbage leaves and place in 9X13 pan with the seam of the cabbage facing down. Cook meatloaf and cabbage at 350 degrees for 20 minutes. Pour thickened sauce over rolls in pan and bake for an additional 20-30 minutes.

Meatloaf

1-1/2 lbs. hamburger
1 egg
1 c. milk
3/4 c. oats
1 small onion, chopped
1 clove garlic, minced
1 Tbsp. Worcestershire sauce
1-1/2 tsp. salt
1/2 tsp. dry mustard
1/4 tsp. pepper
1/4 tsp. sage

Using your hands mix all ingredients together until combined. Don't overmix. Shape into a bread pan. Bake 350 degrees for 90 minutes.

German Pancakes

1-1/4 c. milk
3/4 c. flour
3 eggs
1/3 c. sugar
1/4 tsp. salt
1/4 tsp. vanilla
1 Tbsp. butter

Preheat over to 425 degrees. Blend all ingredients, except butter, in blender until smooth. Melt butter in a 9" glass pie pan in oven. Once butter is melted pour batter into hot pan. Bake 20 minutes. Reduce temperature to 325 degrees and bake an additional 8-10 minutes.

Chunky Applesauce

4 medium apples, cubed
1/2 c. water
1/2 c. brown sugar
1/4 tsp. cinnamon
1/8 tsp. nutmeg

Heat apples and water to boiling over medium heat; reduce heat. Simmer, uncovered, stirring occasionally until apples are tender 5-10 minutes. Stir in remaining ingredients. Heat to boiling and stir for one minute.

Mom's Waffles

2 eggs, separated
2 c. milk
2 c. flour
4 tsp. baking powder
1/2 tsp. salt
6 Tbsp. oil

In a small bowl whip egg whites to medium peaks. Set aside. In medium bowl combine egg yolks and milk. Add flour, baking powder and salt. Mix until combined. Add in oil and fold in egg whites. Pour onto hot waffle iron.

Raspberry Sauce

2-1/2 c. fresh or thawed unsweetened raspberries
1/2 c. sugar

Place berries and sugar in a blender and puree until smooth. Can pass through a sieve for seedless sauce. Refrigerate.

Simple Cranberry Sauce

1 c. water
1 c. sugar
12 oz. bag of whole cranberries
1/2 tsp. orange zest

Heat sugar and water in saucepan until sugar dissolves. Add cranberries and simmer, stirring occasionally, until cranberries pop 10-12 minutes. Stir in zest and cool. Cover and refrigerate.

Hot Fudge

1 c. whipping cream
1/2 c. light corn syrup
6 oz. semi-sweet chocolate, chopped
6 oz. bittersweet chocolate, chopped

Bring cream and corn syrup to a simmer in a heavy medium saucepan. Remove from heat. Add chocolates and stir until smooth.

Alfredo Pesto Sauce

1 c. fresh basil
1/3 c. pinenuts
2 cloves garlic
1/3 c. olive oil
1 c. grated Parmesan cheese
1 c. whipping cream

Chop basil, nuts and garlic in a food processor. Gradually add oil until smooth. Add cheese. Begin cream to a boil in a saucepan. Whisk in pesto. Season with salt and pepper and add remaining cheese.

Chicken and Dumplings

1 whole chicken, cooked, deboned and chopped (save water for soup)
1 Tbsp. olive oil
1 carrot, grated
1 potato, grated
1 onion, chopped
1 celery stalk, chopped
chicken bouillon
slurry of flour water
salt & pepper

Dumplings
2-1/4 c. flour
3 tsp. baking powder
1 tsp. salt
4-1/2 Tbsp. shortening
1-1/8 c. milk

Satue carrot, potato, onion and celery for 5 minutes. Add water from cooking the chicken and add bouillon as needed for good soup flavor. Add chicken after vegetables are tender. Pour slurry through strainer. Boil for three minutes. Add salt & pepper to taste.

Make dumplings by mixing flour, baking soda and salt in a bowl. Cut in shortening. Mix in milk. Will be sticky. Drop spoonfuls of dumpling into chicken soup. Cover and simmer for 20 minutes. Do not lift lid.

Basic Granola

3 c. old-fashioned oats
1 c. pecans, chopped
1 c. shredded coconut
3 Tbsp. brown sugar, packed
3/4 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/4 tsp. salt
1/3 c. honey
2 Tbsp. coconut oil

Mix oats, pecans, coconut, brown sugar, cinnamon, ginger, nutmeg and salt in a large bowl. In small saucepan over medium heat combine sugar and coconut oil until smooth. Pour over oat mixture. Spread on parchment lined baking sheet. Bake at 300 degrees for 40-45 minutes. Let cool completely and store in airtight container.

Black Bean Soup with Cilantro-Lime Sour Cream

10-oz pkg dry black beans
8 slices bacon
3/4 c. onion
3/4 c. celery
3/4 c. leeks
12 c. chicken broth
1-1/2 Tbsp. minced garlic
1 jalapeno pepper, chopped
1 c. cilantro, chopped
1 Tbsp. red wine vinegar
1-1/2 tsp. cumin
1-1/2 tsp. oregano
salt and pepper

Soak beans overnight covered with 3" water. Drain. Brown bacon. Add vegetables and saute until soft 8-10 minutes. Add beans, chicken broth, jalapeño, garlic, cilantro, vinegar, cumin and oregano. Simmer until the beans are tender 2 to 2-1/2 hours. Use blender or food processor to process soup in batches. Season with salt and pepper. Serve with Cilantro-Lime Sour Cream.


Cilantro-Lime Sour Cream
3/4 c. sour cream
2 tsp. lemon juice
2 tsp. lime juice
a bunch of cilantro, chopped
salt & pepper to taste

Mix all ingredients together.

Cornbread

1 c. flour
1 c. cornmeal
3 tsp. baking powder
1/4 tsp. baking soda
2 Tbsp. sugar
1 tsp. salt
1 egg, beaten
1-1/3 c. buttermilk
1/3 c. oil

Mix dry ingredients in a large bowl. Mix wet ingredients in a separate bowl. Combine the wet ingredients with the dry ingredients and mix until moist. Pour into well greased 9X9 pan. Bake at 425 degrees for 25 minutes.

All American Chili

2 lbs. ground meat (I often use half beef, half turkey)
2 onions, chopped
1/4 c. chili powder
1 Tbsp. cumin
1/2 tsp. cayenne pepper
1 tsp. salt
6 garlic cloves, minced
2 15-oz cans kidney beans, drained and rinsed
1 28-oz can fire-roasted, diced tomatoes
1 28-oz can tomato puree

Heat meat and onion in a large dutch oven over medium heat until meat is cooked. Drain fat. Add spices and garlic and stir for 1 minute. Add beans and tomatoes. Bring to simmer, cover and reduce heat to maintain slow simmer for 45 minutes. Remove lid and simmer for an additional 45 minutes.

Pumpkin Pancakes and Buttermilk Syrup

Use the recipe for my basic pancakes here, but add:

1/2 tsp. cinnamon
1/2 tsp. ginger
1/8 tsp. nutmeg
pinch of cloves

to the dry ingredients and

3/4 c. pumpkin

to the wet ingredients.

Buttermilk Syrup
3/4 c. sugar
3/8 c. buttermilk
1/4 c. butter
1/2 tsp. baking soda
1 tsp. vanilla

Heat sugar, buttermilk and butter in a large saucepan (it will grow). Take off heat and add baking soda and vanilla. It will grow and foam a bit.

Blueberry Sauce

1/2 c. sugar
3 tsp. cornstarch
dash of salt
1/2 c. water
1 Tbsp. lemon juice
1 tsp. lemon zest
1 can blueberries, drained

Combine sugar, cornstarch and salt in small saucepan. Add water and heat to a boil. Simmer until clear. Then add lemon juice, lemon zest and blueberries. Remove from heat.

Clinton St. Baking Company Pancakes

1-1/3 c. flour
1-1/2 tsp. baking powder
1/4 c. sugar
1/2 tsp. salt
2 large eggs, separated
1 c. whole milk
1/4 c. butter, melted
1/2 tsp. vanilla

Measure the flour, baking powder, sugar and salt into a large bowl. In another bowl, whisk together the yolks, milk, melted butter and vanilla until combined. Slowly whisk the wet mixture into the dry mixture just until combined. Should be lumpy.

Whip the egg whites until they reach medium peaks. Don't over whip them. Gently fold half the whites into the batter with a large spatula. Then fold the remaining egg whites in. The batter will be lumpy with egg whites not fully incorporated.

Heat a griddle to medium to medium-low heat. Grease surface with small amount of butter. Drop 1/4 cup of batter on the hot griddle and let set. Should see bubbles start to form on top. Flip the pancake when golden brown around edges.

Peanut Sauce

1/2 c. peanut butter
1/4 c. soy sauce
1 Tbsp. sesame oil
4 cloves garlic, minced
1 tsp. fresh ginger
1/2 tsp. crushed red pepper flakes or 2 tsp. red pepper oil
1/2 c. brown sugar
1/4 c. sugar
6 oz. coconut milk
2 Tbsp. rice vinegar

Heat all ingredients in a saucepan.

Teriyaki Sauce

1 c. soy sauce
1 c. sugar
1 c. water
4 cloves garlic, minced
2 tsp. fresh ginger
1-1/2 Tbsp. corn starch

In a small saucepan heat soy sauce, sugar, water, garlic and ginger. Bring to a boil. Stir in corn starch and boil for a couple of minutes until thickened.

Banana Bread

1 c. sugar
1/2 c. shortening
3 ripe bananas
3 Tbsp. buttermilk
2 c. flour
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
1/2 c. pecans, chopped (optional)

Cream sugar, shortening and bananas in a bowl. Mix in remaining ingredients. Line the bottom of 2 bread pans and spray. Pour batter into pans and bake at 325 degrees for 1 hour or until an inserted toothpick comes out clean.

Oatmeal Muffins

1 egg
1 c. buttermilk
1/3 c. shortening
1/2 c. brown sugar, packed
1 c. oats
1 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda

Beat egg; stir in buttermilk, brown sugar and shortening. Mix in remaining ingredients and stir just until flour is incorporated. Batter should be lumpy. Spray muffin tin and fill cups 2/3 full. Bake at 400 degrees for 15 minutes. Remove muffins from tin immediately.

Jambalaya

1 Tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
1 large bell pepper, chopped
1 sausage, sliced
2 chicken breasts, diced
1 large bay leaf
1 tsp. cayenne pepper
1 28-oz can diced tomatoes
1 8-oz can tomato sauce
1-3/4 c. water
3/4 c. uncooked rice

Saute onion, garlic and bell pepper. Add meats, bay leaf and cayenne pepper. Cook 5-6 minutes. Add tomatoes, tomato sauce and water. Season with salt and pepper. Gently simmer for 5 minutes. Add rice. Bring to a boil, lower heat and cover. Simmer for 20 minutes for white rice or 45 minutes for brown rice.

White Bread

4 c. warm water
4 Tbsp. yeast
1/2 c. honey or sugar
2 eggs
4 tsp. salt
1/2 c. oil
12-13 c. flour

Mix water, yeast and honey together. Let stand for 15 minutes. Add eggs, salt and oil. Mix. Add flour. Mix and knead. Put in greased bowl, cover and let rise until double. Punch down. Shape. Put in greased pans. Cover and let double. Bake at 350 degrees for 25 minutes.

Taco Soup

1-1/2 lbs. hamburger
1/2 c. onion, chopped
1 28-oz. can diced tomatoes
1 15-1/2 oz. can kidney beans
1 15-1/4 oz. can of corn
1 8-oz. tomato sauce
1-2 c. water
1 envelope taco seasoning
1 c. cheese, shredded

Brown hamburger & onion. Drain fat. Stir in tomatoes, beans, corn, tomato sauce, water and taco seasoning. Season with salt & pepper. Simmer 15 minutes. Garnish with cheese.

Hungarian Goulash

Based on the recipe found in Better Homes and Gardens Cookbook

1 Tbsp. olive oil
2 lbs. beef, cubed
1 medium onion
1 clove garlic
1-1/2 c. water
1-1/4 c. ketchup
1/4 c. Worchestershire sauce
2 Tbsp. brown sugar
4 tsp. salt
4 tsp. paprika
1 tsp. dry mustard
A dash of cayenne pepper
1/4 c. water + 2 Tbsp. flour slurry

Brown meat and onion in oil. Cook in pressure cooker for 20 minutes. Add remaining ingredients up to the slurry and simmer for 20 minutes. Add the slurry to thicken. Serve with egg noodles.

Baked Potato Soup

2/3 c. butter
2/3 c. flour
7 c. milk
4 large potatoes, baked & cubed
4 green onions
12 bacon strips
1-1/4 c. cheddar cheese, grated
1 c. sour cream
3/4 tsp. salt
1/2 tsp. pepper

It starts with a roux. Melt butter, stir in flour and mix until smooth. Gradually add milk. Whisk constantly until thick. Add potatoes and onions. Bring to a boil. Continue stirring constantly and simmer for 10 minutes. Remove from heat. Add remaining ingredients. Stir until cheese is melted.