Acorn squash
1 lb. ground beef
1 C. cooked rice
8 oz tomato sauce
1 Tbs Worcestershire
1 1/2 tsp italian seasoning
1/2 tsp sugar
1/8 tsp salt
1/8 tsp pepper
- Cut squash in half and scoop out insides
-bake squash 45 minutes at 350
- Brown meat and combine remaining ingredients with it
- Stuff into baked squash
- Sprinkle with cheese and bake until warmed through
Compliments of Carrie M.
Tuesday, October 25, 2011
Zucchini Turkey Casserole
6 C. Slice Zucchini
1 C. Shredded carrot
1/4 C. choped onion
1 pkg. stuffing mix
1 c. sour cream
1 can cream of chicken soup
1 c. grated sharp cheddar cheese
- Boil onion and zucchini 5 minutes then drain
- Mix soup, carrots, sour cream and cheese
- Fold into onions and zucchini
- Layer half stuffing in greased 9X13 pan
- Spread zucchini mix and shredded chicken or turkey.
- Sprinkle with rest of stuffing mix
- bake at 350 for 25 - 30 minutes
Compliments of Carrie M.
1 C. Shredded carrot
1/4 C. choped onion
1 pkg. stuffing mix
1 c. sour cream
1 can cream of chicken soup
1 c. grated sharp cheddar cheese
- Boil onion and zucchini 5 minutes then drain
- Mix soup, carrots, sour cream and cheese
- Fold into onions and zucchini
- Layer half stuffing in greased 9X13 pan
- Spread zucchini mix and shredded chicken or turkey.
- Sprinkle with rest of stuffing mix
- bake at 350 for 25 - 30 minutes
Compliments of Carrie M.
Dilly Beans
2 lbs. green beans
1/4 C. Salt
2 1/2 C. Vinegar
2 1/2 C. Water
1 tsp cayenne
4 cloves garlic
4 heads dill
- Trim ends off of beans
- combine salt and vinegar and water, bring to boil
- pack hot jars with beans leaving 1/4 inch head space
- add 1/4 tsp cayenne, 1 head dill and 1 clove garlic to each jar
- Ladle hot liquid over beans leaving 1/4 inch head space
- remove air bubble and adjust 2-piece caps
- process pints 15 minutes
- Yield 4 pints
Compliments of Carrie M.
1/4 C. Salt
2 1/2 C. Vinegar
2 1/2 C. Water
1 tsp cayenne
4 cloves garlic
4 heads dill
- Trim ends off of beans
- combine salt and vinegar and water, bring to boil
- pack hot jars with beans leaving 1/4 inch head space
- add 1/4 tsp cayenne, 1 head dill and 1 clove garlic to each jar
- Ladle hot liquid over beans leaving 1/4 inch head space
- remove air bubble and adjust 2-piece caps
- process pints 15 minutes
- Yield 4 pints
Compliments of Carrie M.
Ted's Chili Sauce
2 gallons chopped tomatoes (12 lbs.)
4 C. chopped onion
4 C. chopped green peppers
3 Tbs. salt
4 C. vinegar
2 C. Sugar
3 tsp cinnamon
2 tsp ginger
2 tsp allspice
2 tsp nutmet
- Mixx and boil until thick, about 2-3 hours
- stir constantly
- ladle into hot jars leaving 1/4 inch headspace
- process 20 minute
- 6 pints
compliments of Carrie M.
4 C. chopped onion
4 C. chopped green peppers
3 Tbs. salt
4 C. vinegar
2 C. Sugar
3 tsp cinnamon
2 tsp ginger
2 tsp allspice
2 tsp nutmet
- Mixx and boil until thick, about 2-3 hours
- stir constantly
- ladle into hot jars leaving 1/4 inch headspace
- process 20 minute
- 6 pints
compliments of Carrie M.
Ted's Sugar Beets
3 lbs Beets
3 1/2 C. Vinegar
7 C. Sugar
1 C. Water
1 1/2 tsp. Salt
1 Tbs. allspice
2 stick cinnamon
- Peel and chop beets
- boil sauce 15 minutes and ladel over beets in hot jars
- Process 35 minutes in water bath
Compliments of Carrie M.
3 1/2 C. Vinegar
7 C. Sugar
1 C. Water
1 1/2 tsp. Salt
1 Tbs. allspice
2 stick cinnamon
- Peel and chop beets
- boil sauce 15 minutes and ladel over beets in hot jars
- Process 35 minutes in water bath
Compliments of Carrie M.
Bread and Butter Relish
4 lbs. Cucumbers (2qt chopped)
2 lbs. onions (1 C. chopped)
3 cloves garlic chopped
1 green pepper (2 C. Chopped)
1 red pepper (2 C. chopped)
1/3 C. Salt
2-5 C. Sugar
2 Tbs. Mustard Seed
3 C. Vinegar
2 tsp Tumeric
2 tsp celery seed
1 tsp peppercorn
2 stick cinnamon
2 tsp allspice
2 tsp whole cloves
- Combine vegetables and salt
- cover with ice and stir
- cover with ice again and let stand 3 hours
- drain
- Combine remaining ingredients and tie spices into a cheese cloth.
- Heat to boiling and boil 15 minutes
- Add cucumber, mix and heat to boiling
- Leave 1/4 inch head space
- process 15 minutes in water bath
- 8 pints
2 lbs. onions (1 C. chopped)
3 cloves garlic chopped
1 green pepper (2 C. Chopped)
1 red pepper (2 C. chopped)
1/3 C. Salt
2-5 C. Sugar
2 Tbs. Mustard Seed
3 C. Vinegar
2 tsp Tumeric
2 tsp celery seed
1 tsp peppercorn
2 stick cinnamon
2 tsp allspice
2 tsp whole cloves
- Combine vegetables and salt
- cover with ice and stir
- cover with ice again and let stand 3 hours
- drain
- Combine remaining ingredients and tie spices into a cheese cloth.
- Heat to boiling and boil 15 minutes
- Add cucumber, mix and heat to boiling
- Leave 1/4 inch head space
- process 15 minutes in water bath
- 8 pints
Jack-o-lantern Spice Cake
4 2/3 C. Cake flour
1 Tbs. Baking Powder
2 tsp. Ground Nutmeg
2 tsp Cinnamon
1 tsp. ground cloves
1 tsp. Baking soda
1 tsp, salt
3 C. Sugar
1 1/2 C. Butter
6 eggs
2 C. Buttermilk
1 ice cream cone
- Butter 2 bundt pans.
- Stir flour, baking powder, spices, baking soda and salt, set aside.
- Beat sugar and butter.
- Beat in 6 egg yolks
- Add flour mixture and buttermilk aternately in thirds.
- Beat egg whites in a separate bowl until stiff then fold into batter
- Bake at 350 for 55 minutes util toothpick comes out clean.
-Cool 5 minutes then turn out onto racks.
- Cut 1/2" off the bottom of each cake.
- Dye frosting orange and reserve some to die green.
- Frost ice cream cone cream for the stem.
- Frost cakes orange and fill center with candy corn
- Place ice cream cone on top and sprinkle with candy corn
- Serve with whip cream
Frosting:
1/3 C. Butter
4 1/2 C. Powdered sugar
1/4 C. Mik
1 1/2 tsp. Vanilla
- Beat butter until fluffy
- add 2 c sugar beat well
- beat in milk and vanilla
- add remaing sugar
Whipped cream:
16 oz. whipping cream
6 Tbs. Sugar
1 tsp. Almond or vanilla extract
Beat until stiff in a chilled bowl
Complements of Carrie M.
1 Tbs. Baking Powder
2 tsp. Ground Nutmeg
2 tsp Cinnamon
1 tsp. ground cloves
1 tsp. Baking soda
1 tsp, salt
3 C. Sugar
1 1/2 C. Butter
6 eggs
2 C. Buttermilk
1 ice cream cone
- Butter 2 bundt pans.
- Stir flour, baking powder, spices, baking soda and salt, set aside.
- Beat sugar and butter.
- Beat in 6 egg yolks
- Add flour mixture and buttermilk aternately in thirds.
- Beat egg whites in a separate bowl until stiff then fold into batter
- Bake at 350 for 55 minutes util toothpick comes out clean.
-Cool 5 minutes then turn out onto racks.
- Cut 1/2" off the bottom of each cake.
- Dye frosting orange and reserve some to die green.
- Frost ice cream cone cream for the stem.
- Frost cakes orange and fill center with candy corn
- Place ice cream cone on top and sprinkle with candy corn
- Serve with whip cream
Frosting:
1/3 C. Butter
4 1/2 C. Powdered sugar
1/4 C. Mik
1 1/2 tsp. Vanilla
- Beat butter until fluffy
- add 2 c sugar beat well
- beat in milk and vanilla
- add remaing sugar
Whipped cream:
16 oz. whipping cream
6 Tbs. Sugar
1 tsp. Almond or vanilla extract
Beat until stiff in a chilled bowl
Complements of Carrie M.
Halloween Candy Cookies
3 2/3 C. Flour
1 1/2 tsp. Baking Powder
1 1/4 tsp. Baking Soda
3/4 tsp. salt
1 C. Butter
1 1/4 C. brown sugar
1 C. Sugar
2 eggs
2 tsp. Vanilla
2-3 C. Chopped Candy Bars
- Mix flour, baking powder, baking soda and salt and set aside
- Beat butter and sugars until very light, about 5 min.
- Add eggs and vanilla
- Reduce speed to low and add flour mixture
- Stir in candy bits
- Bake at 350 for 15-20 minutes.
Compliments of Carrie M.
1 1/2 tsp. Baking Powder
1 1/4 tsp. Baking Soda
3/4 tsp. salt
1 C. Butter
1 1/4 C. brown sugar
1 C. Sugar
2 eggs
2 tsp. Vanilla
2-3 C. Chopped Candy Bars
- Mix flour, baking powder, baking soda and salt and set aside
- Beat butter and sugars until very light, about 5 min.
- Add eggs and vanilla
- Reduce speed to low and add flour mixture
- Stir in candy bits
- Bake at 350 for 15-20 minutes.
Compliments of Carrie M.
Wednesday, October 5, 2011
Harvest Dinner
When: October 18th at 6:30
Were: Carrie G.
What: Harvest Dinner
Cost: $3
Please rsvp in the comment box below:
Were: Carrie G.
What: Harvest Dinner
Cost: $3
Please rsvp in the comment box below:
Empanadas de Pino
Masa:
4 C. Flour
2 tsp. Baking Powder
1 1/2 tsp. Salt
2 egg yolks, beaten
4 tsp. oil
1 1/4- 1 1/2 C. warm milk
Pino:
2 diced onions
1 lb. hamburger
1 tsp. paprika
3 tsp. oil
2 Cubed beef boullion
1 tsp. flour
salt and pepper to taste
Masa/Dough:
Mix in a bowl flour and baking powder. Add slat, egg yolks, oil and mix with your fingertips. Add warm milk until it forms soft dough. Do not knead. Roll out dough about 1/4 inch thick to 10 cm. circles.
Pino:
Saute onion in oil with paprika, salt and pepper. Add hamburger and cook on low until well coooked. Dissolve beef boullion in 1/2 c. of hot water. Add to meat mixture with 1 tsp flour. Salt and peppr to taste. Let sit and cool.
Put 1 large spoonful of pino in center of dough. Put 1/8 of hard boiled egg and 1 olive in the center. Moisten edges of empanada with milk and close empanada with fingertips. Finish the edges by pressing the edges with the end of a fork. Fry in hot oil till brown. Let stand on paper towl to cool. Or bake in ove 375-400 for 8-10 minutes.
Compliments of Carrie G.
4 C. Flour
2 tsp. Baking Powder
1 1/2 tsp. Salt
2 egg yolks, beaten
4 tsp. oil
1 1/4- 1 1/2 C. warm milk
Pino:
2 diced onions
1 lb. hamburger
1 tsp. paprika
3 tsp. oil
2 Cubed beef boullion
1 tsp. flour
salt and pepper to taste
Masa/Dough:
Mix in a bowl flour and baking powder. Add slat, egg yolks, oil and mix with your fingertips. Add warm milk until it forms soft dough. Do not knead. Roll out dough about 1/4 inch thick to 10 cm. circles.
Pino:
Saute onion in oil with paprika, salt and pepper. Add hamburger and cook on low until well coooked. Dissolve beef boullion in 1/2 c. of hot water. Add to meat mixture with 1 tsp flour. Salt and peppr to taste. Let sit and cool.
Put 1 large spoonful of pino in center of dough. Put 1/8 of hard boiled egg and 1 olive in the center. Moisten edges of empanada with milk and close empanada with fingertips. Finish the edges by pressing the edges with the end of a fork. Fry in hot oil till brown. Let stand on paper towl to cool. Or bake in ove 375-400 for 8-10 minutes.
Compliments of Carrie G.
Okonomiyaki - Japanese "Pancakes"
Ingredients
•
12 ounces sliced bacon
•
1 1/3 cups water, 4 eggs, 3 cups all-purpose flour, 1 teaspoon salt OR use
Korean pancake mix at the Asian Market. It is seasoned perfectly.
•
1 medium head cabbage, cored and sliced or shred
•
2 tablespoons pickled ginger
•
1/4 cup tonkatsu sauce (purchase at Asian Market)
•
Mindy says: I also used green onion, shrimp, asparagus. You can put in
whatever you want
Directions
1. Fry the bacon in a large skillet over medium heat until slightly crispy.
Remove to paper towels to drain and set aside.
2. In a large bowl, stir together the water and eggs. Gradually stir in the flour
and salt until smooth. You can also use the Korean pancake mix. Add the
cabbage and stir until evenly distributed.
3. Heat a skillet over medium heat and coat with cooking spray. Pour about
1/4 of the batter into the center of the skillet. Place 4 slices of cooked
bacon in the center. Use a spatula to shape the pancake into a circle. Add
other ingredients as desired. Fry for about 5 minutes or until the edges
are dry. Flip and cook on the other side until the center is stable and it is
browned on both sides. Remove from the pan and drizzle with tonkatsu
sauce and cupie (Japanese mayo that can be purchased at the Asian
market) to serve. Top with pickled ginger. Continue with remaining batter
and toppings.
Compliments of Mindy
•
12 ounces sliced bacon
•
1 1/3 cups water, 4 eggs, 3 cups all-purpose flour, 1 teaspoon salt OR use
Korean pancake mix at the Asian Market. It is seasoned perfectly.
•
1 medium head cabbage, cored and sliced or shred
•
2 tablespoons pickled ginger
•
1/4 cup tonkatsu sauce (purchase at Asian Market)
•
Mindy says: I also used green onion, shrimp, asparagus. You can put in
whatever you want
Directions
1. Fry the bacon in a large skillet over medium heat until slightly crispy.
Remove to paper towels to drain and set aside.
2. In a large bowl, stir together the water and eggs. Gradually stir in the flour
and salt until smooth. You can also use the Korean pancake mix. Add the
cabbage and stir until evenly distributed.
3. Heat a skillet over medium heat and coat with cooking spray. Pour about
1/4 of the batter into the center of the skillet. Place 4 slices of cooked
bacon in the center. Use a spatula to shape the pancake into a circle. Add
other ingredients as desired. Fry for about 5 minutes or until the edges
are dry. Flip and cook on the other side until the center is stable and it is
browned on both sides. Remove from the pan and drizzle with tonkatsu
sauce and cupie (Japanese mayo that can be purchased at the Asian
market) to serve. Top with pickled ginger. Continue with remaining batter
and toppings.
Compliments of Mindy
Oriental Cucumber Salad
Best when prepared ahead of time and allowed to chill.
Salad:
7 medium size cucumbers
Optional: 1 large tomato and small can of clams
Black salted and toasted sesame seeds
Dressing:
1/4 cup white vinegar
1/4 cup rice vinegar
3/4 tsp sugar, approx
1/8 cup vegetable oil
Stir well, making sure sugar is dissolved. May need to heat slightly, but cool
before mixing into cucumbers.
Peel cucumbers, seed, and slice. Salt and stir as you are slicing. Let sit for 15-20
minutes, stirring often. Take small handfuls of cucumbers and squeeze as much
juice out as you can until cucumbers look transparent. Add dressing, stir and
chill, topping with sesame seeds.
If adding tomate, make sure to seed them as well.
If adding clams, drain first.
Compliments of Mindy
Salad:
7 medium size cucumbers
Optional: 1 large tomato and small can of clams
Black salted and toasted sesame seeds
Dressing:
1/4 cup white vinegar
1/4 cup rice vinegar
3/4 tsp sugar, approx
1/8 cup vegetable oil
Stir well, making sure sugar is dissolved. May need to heat slightly, but cool
before mixing into cucumbers.
Peel cucumbers, seed, and slice. Salt and stir as you are slicing. Let sit for 15-20
minutes, stirring often. Take small handfuls of cucumbers and squeeze as much
juice out as you can until cucumbers look transparent. Add dressing, stir and
chill, topping with sesame seeds.
If adding tomate, make sure to seed them as well.
If adding clams, drain first.
Compliments of Mindy
Cabbage Rolls (Bierocks) - German
1 lb. hamburger
1/2 C. Onion
1 small head cabbage
salt and pepper
Brown hamburger and cabbage and onions, let steam. Salt and pepper to taste.
1 Hot roll mix
Roll our dough. Cut into large squares. Fill with hamburger mixture. Close pockets. Place on 9X13 pan.
Bake at 375 for 20-25 minutes.
1/2 C. Onion
1 small head cabbage
salt and pepper
Brown hamburger and cabbage and onions, let steam. Salt and pepper to taste.
1 Hot roll mix
Roll our dough. Cut into large squares. Fill with hamburger mixture. Close pockets. Place on 9X13 pan.
Bake at 375 for 20-25 minutes.
Butter Balls - German
2 1/2 C. Bread Crumbs
1 1/2 C. cream
1/2 Cube Butter
4 large eggs
1/2 tsp. salt
1/4 tsp allspice
Mix bread crumbs with salt and allspice. melt butter and warm the cream in the butter. Add to the bread crumbs. Add eggs. Mix well and roll into balls. Boil in water. They will rise when done. Serve in a chicken broth base soup.
Compliments of Carrie G.
1 1/2 C. cream
1/2 Cube Butter
4 large eggs
1/2 tsp. salt
1/4 tsp allspice
Mix bread crumbs with salt and allspice. melt butter and warm the cream in the butter. Add to the bread crumbs. Add eggs. Mix well and roll into balls. Boil in water. They will rise when done. Serve in a chicken broth base soup.
Compliments of Carrie G.
Peach Kuchen - German
1 yellow cake mix
1 stick butter (1/2 cup)
1/2 C. coconut
Drain:
1 - 20 oz. can sliced peaches
1 - small can crushed pineapple
Combine:
1/2 C. Sugar
1 TBS. Cinnamon
Mix:
8 oz. sour cream
3 TBS. apple juice
1 egg
Preheat oven to 350. Blend cake mix and coconut together. Melt butter and mix into cake mixture. Press into ungreased 9X13 pan. Bake for 10 minutes. Remove and arrange peach slices and pineapple over crust. Sprinkle with sugar and cinnamon. Drizle with sour cream mixture. Bake fro 25 more minutes. Cool slightly before serving.
Compliments of Carrie B.
1 stick butter (1/2 cup)
1/2 C. coconut
Drain:
1 - 20 oz. can sliced peaches
1 - small can crushed pineapple
Combine:
1/2 C. Sugar
1 TBS. Cinnamon
Mix:
8 oz. sour cream
3 TBS. apple juice
1 egg
Preheat oven to 350. Blend cake mix and coconut together. Melt butter and mix into cake mixture. Press into ungreased 9X13 pan. Bake for 10 minutes. Remove and arrange peach slices and pineapple over crust. Sprinkle with sugar and cinnamon. Drizle with sour cream mixture. Bake fro 25 more minutes. Cool slightly before serving.
Compliments of Carrie B.
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