Bisquick mix

• 9 cups flour
• 1-2 T salt
• ¼ cup baking powder
• 2 cups shortening

Sift dry ingredients. Cut shortening into dry ingredients until crumbly. Store in sealed container until needed. Makes 13 cups.

Rice

6 side servings: 3 cups dry rice, 6 cups water.

Put water and rice in saucepan or iron pot, specifically a pan with a lid. Bring to boiling, reduce heat to low. Cook for 20 minutes WITHOUT removing lid.

White sauce (Roux)

Thin:

• 1 T butter or margarine
• ½ -1 T flour
• ¼ t salt
• 1/8 t pepper
• 1 cup milk

Medium thickness:

• 2 T butter or margarine
• 2 T flour
• ¼ t salt
• 1/8 pepper
• 1 cup milk

Thick:

• ¼ cup butter or margarine
• ¼ cup flour
• ¼ t salt
• 1/8 t pepper
• 1 cup milk

Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Warm milk in microwave. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in warm milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Makes 1 cup of sauce.

Note: melt in Parmesan cheese for alfredo sauce

Steamed Vegetables

• 2-3 heads of broccoli or
• 1 head of cauliflower or
• 4 zucchinis or
• Several handfuls of fresh green beans or
• Head of spinach or
• Several squash or
• 1 stand of asparagus or
• 6 artichokes or
• Head of Swiss chard or
• Several carrots or
• Brussel sprouts or
• Cabbage or
• Corn on the Cob

Put 1/2 to 1 inch of water in a pot or saucepan- very important!! Place open steamer in the pan. Make sure that the water is not covering the veggies, or you will be boiling rather than steaming them. Be more judicious with the water if you think you might forget about it. Wash and cut the vegetables, and put in the steamer. Cover, bring to a boil, and steam for 5-10 minutes.

Notes:

• Broccoli stems are good if the skin is peeled off. Cut off bottom, then peel skin from bottom to base of florets. Then slice. Steam broccoli until bright green.

• Snap bottoms of the asparagus off rather than cutting- they break at the sweet spot.

• Trim the stems of artichokes. Steam for 40 minutes- put more than 2 inches of water in the pan so boiling water doesn’t run out. Serve with melted butter.

• Some squash is good with butter and brown sugar.

• Christy and Dave have had some success covering vegetables in water in the microwave. For artichokes, it takes considerably less time to cook. Place artichokes in casserole dish, cover completely with water, and cook until done, about 15 minutes.
  

• Trim stems on brussel sprouts, cook until tender.

Green Bean Cassarole

• 1 bag frozen green beans
• 1 can cream of mushroom soup
• 1 big container of fried onions
• ½ cup milk
• 1 t soy sauce
• Dash pepper

Preheat oven to 350. Mix green beans with cream of mushroom soup, ½ can of fried onions, milk, soy sauce, and pepper. Place in 7x11 pan, and sprinkle the other ½ can of fried onions on top. Bake in oven uncovered for 15-20 minutes.

Mitch's Salsa

• Fresh tomatoes
• Cilantro
• Onion
• Limes
• Salt

Finely chop onions and cilantro. Dice tomatoes and add to onions and cilantro. Smash the mix together by hand to get juice from tomatoes. Add much lime juice and salt (more salt than seems appropriate).

Dinner Salad

• 1 head of romaine lettuce
• 1-2 tomatos
• Avocado
• Bell pepper
• Green onions
• Shredded carrots
• Cucumber
• Ranch dressing

Wash veggies, cut up lettuce, tomatoes, bell peppers, and cucumber into bite size pieces. Combine. Serve Ranch dressing separately from salad.

Nancy's Spinach Salad

• Head or bag of spinach
• 1 cup walnuts
• 1 egg white
• ¼ cup sugar
• Dash of salt
• Dash of cinnamon
• Dash of nutmeg
• Feta cheese
• Red onion
• Pears
• Balsamic vinaigrette
• 2 T olive oil

Slice pears, marinate in balsamic vinaigrette and olive oil for 30 minutes. Mix sugar, salt, cinnamon, and nutmeg (everything but the sugar is optional). Dip walnuts in egg whites, coat in sugar mixture. Bake walnuts for 18 minutes. Wash spinach, chop onion, add walnuts, pears, and feta cheese. Toss and serve. No dressing is needed.

Laurie's Spinach Salad

• 1 head of spinach or 1 bag pre-washed spinach
• Dried cranberries or pomegranate seeds
• Candied pecans (Trader Joe’s), plain pecans, plain walnuts, or pine nuts
• Feta cheese (Trader Joe’s small container of crumbled goat cheese is particularly good with this)
• Raspberry vinaigrette dressing (Annie’s is good, if you want to splurge)

Chop nuts, combine all ingredients, toss with dressing, and serve.

Barbequed Fries

• 6 potatoes
• ¼ cup olive oil
• 1 t garlic salt

Partially cook potatoes in the microwave. Slice 1/8ths lengthwise with peels still on. Mix olive oil and garlic salt in a bowl and roll potato slices in oil mixture. Barbeque.

Rice Pilaf

1 cup Basmati brown rice (1 unit rice/2 units water)

1 small onion (1 onion/cup of rice)

Brown rice and onion in butter. Preheat oven to 350. Brown slowly. Put in casserole dish, add 2 cups boiling water, cover, and put in oven for 1 ½ hours. Remove, add fresh ground pepper and a little salt (less if salted butter used to brown).

Mashed Potatoes

• 5-lb bag potatoes
• 1 ½-2 cubes butter
• Milk
• Sour cream or cream cheese
• Salt and pepper

Peel potatoes, cut into uniform pieces, and place in a large pot. Cover with water. Bring to boil, and boil until the potato falls apart easily when poked with a fork, 30-45 minutes. Drain and mash. Mix butter, milk, and cream in until desired consistency is reached. Salt and pepper to taste. Remember, if using gravy, do not over season. (See Aunt Jane’s roast beef and Yorkshire pudding for a gravy recipe.)

Note: also very good with cheese melted in.

Garlic Red Potatoes

• 5-lb bag red potatoes
• ½ cup butter
• 2-3 cloves garlic

Wash and cube potatoes, and place in pot. Fill with water until potatoes are covered. Boil until potatoes are soft (but not so soft that they fall apart, such as for mashed potatoes), about 20 minutes. Mince garlic, being sure to smash the garlic well to release the juices. Melt the butter in a small glass measuring cup; combine garlic and butter. Drain the potatoes, and mix with the garlic and butter.

Garlic French Bread

• Loaf of fresh French bread
• ½ cube of butter, very soft
• 2-3 cloves of garlic

Slice French bread long ways. Mince garlic, being sure to smash well to release the juices. Fold into soft butter, and spread on both sides of the bread. Place the bread on a baking sheet buttered side up, and brown under broiler. Watch the time! When finished, remove, put sides back together and slice, holding the bread together with an oven mitt.

Grilled portobello mushrooms

• Portobello mushrooms
• Marinade or sauce of your choice (usually what is being put on the meat)

Wash and remove stems from mushrooms. Grandma likes to chop and sauté stems as a side dish. Liberally brush mushroom top with marinade to prevent it from sticking to the grill. Lay upside down, bowl-like, on grill. Cover (or fill, depending on how much flavor you want) fins with marinade. Close lid, lower heat to prevent charring, and allow to cook for 10-15 minutes until juice has been absorbed, and the mushroom is close to finished. Flip, and cook another 2-3 minutes. Serve plain, or burger style.

Portbello Mushroom dinner

• Portobello mushrooms (as many as you think you can eat, usually 1-1 ½ per person, keep in mind that they get smaller as they are cooking)
• 2-3 green onions
• 1-2 cups shredded mozzarella cheese or fresh sliced mozzarella
• 1 T of butter or vegetable oil

Wash and slice the mushrooms and chop the green onions. Heat a frying pan and spray with vegetable oil and add onions and mushrooms, stir frequently to cook evenly and to keep from sticking to the pan. Cook until mushrooms are tender and soft. To hasten cooking, cover the pan with a lid. When the mushrooms are cooked turn off the heat and add cheese. The cheese should cover all of the mushroom and onion mixture. Allow cheese to melt and serve hot. A yummy change of the recipe is to use fresh mozzarella sliced and lay it on top of the mushroom and onion mixture and serve when melted. Good on top of brown rice.

Scalloped Ham and Potatoes

• 4 lbs potatoes
• 6 T butter or margarine
• 6 T flour
• Salt and pepper
• 5 cups milk
• 2 cups grated cheese
• 2 cups diced ham (or leftover sliced deli meat ham)

Preheat oven to 350. Wash potatoes; pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. Melt butter in saucepan over low heat. Blend in flour, salt, and pepper. Warm milk in microwave. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in warm milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Mix potato, cheese, and ham in mixing bowl. In greased 9x13 Pyrex pan, arrange potatoes in 2 layers, topping each with 1/3 of the white sauce. Top with remaining potatoes and sauce. COVER, bake 60 minutes. UNCOVER, bake 30 minutes longer or until potatoes are tender. Let stand 5-10 minutes before serving.

Baked Potatoes

• 6 large potatoes
• Butter
• Salt
• Sour cream
• Bacon bits
• Shredded cheddar cheese
• Chives and/or green onions
• Steamed broccoli (good way to use up leftover steamed broccoli)

Wash and cut out eyes of potatoes, stab repeatedly with fork or knife, place on a baking sheet and bake 1 hour in oven at 375 or 10-15 minutes in microwave. Serve ingredients separately.

Twice-baked Potatoes

• 6 large potatoes
• Butter
• Milk
• Shredded cheddar cheese
• Sour cream
• Bacon bits
• Chives or green onions
• Salt and pepper
• Any other ingredients of your choice

Preheat oven to 375. Wash and cut out eyes of potatoes, stab repeatedly with fork or knife, place on a baking sheet and bake 1 hour in oven or 10-15 minutes in microwave and then 5 minutes in oven to make skin crispy. Take out, and slice off the top of one long side. Scoop out potato, taking care not to tear or poke holes in the skin. Combine potato innards in a mixing bowl, and add milk and butter if desired. Beat until potato is mashed. Add everything else you think would be good and mix well. Scoop back into the potato skins, sprinkle cheese on top, and brown under the broiler.

Lime-marinated Salmon

• 2 6-ounce salmon fillets with skin
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• a scant 1/2 teaspoon five-spice powder
• 2 teaspoons fresh lime juice

Melt butter, and mix with oil, five spice, and lime juice. Marinate salmon for 2 hours, or liberally brush marinade over salmon depending on how much time you have, and grill, or broil, or saute. Make sure to prevent salmon skin from sticking to the pan/grill.

Taco Salad

• Ground beef
• Taco Seasoning
• Chips
• Beans (refried or black)
• Sour cream
• Avocado
• Lettuce
• Tomatos

Cook the ground beef with the taco seasoning. You can cook the beans as well. Set up all other ingredients buffet style, generally putting the chips on bottom, followed up by the ground beef, beans, sour cream, and then the veggies.

Tuna Noodle Cassarole

• 7 oz bowtie pasta (farfalle)
• 1 can of condensed cream of mushroom soup
• 1 can of tuna
• 1/3 bag of frozen peas
• Parmesan cheese or buttered bread crumbs or fried onions

Cook and drain the pasta, then add the cream of mushroom soup, tuna, and frozen peas (to your liking). Mix together. Spread cheese or breadcrumbs on top and brown under broiler.

Stuffed Shells

• 12-oz box of jumbo pasta shells
• 10-oz pkg silken tofu
• 1 head of spinach, or 1 bag of pre-washed spinach
• 1 egg
• 15-oz container of nonfat ricotta cheese
• ¾ cup grated mozzarella cheese
• ½ cup Parmesan cheese
• Salt and pepper
• 1 can spaghetti sauce

Put water on to boil for shells. Steam spinach (possibly in the same pot if you have a tall pasta pot with a steamer in the top). Cook the shells until nearly done, drain. Set the shells and spinach aside. Combine tofu, egg, ricotta cheese, ½ cup mozzarella cheese, 1/3 cup Parmesan cheese, and salt and pepper to taste. Fold in spinach.

Preheat oven to 350. Pour a small amount of spaghetti sauce in the bottom of a 9x13 pan. Make sure the shells are cool enough to hold, and then use a spoon to fill the shells with the cheese filling. Place the shells in the pan with the openings upward. You may need more than one pan. When the pans are full, pour more spaghetti sauce on top and then cover with the remaining cheese. Bake for 30 minutes, or until the cheese is melted and browning.

Note: the same cheese filling recipe can be used for lasagne, simply substitute lasagne noodles for the shells.

Enchiladas

• Tortillas
• 1 can of mild enchilada sauce
• Shredded cheese
• Shredded chicken (toppings)
• 2 scoops of love

Preheat oven to 350. Pour small amount of sauce in bottom of 9x13 pan. Roll fillings into tortillas and line up in the pan snug enough that they don’t unroll. Pour the rest of the sauce into the pan. Sprinkle cheese over the top. Put in the oven until the cheese is melted and the top is browned. Garnish with sour cream, guacamole, or avocado.

Note: both the red and green sauce are good. The green sauce doesn’t stain tupperware.

Wet Burritos

• Large tortillas
• Ground beef
• Taco seasoning
• Shredded cheese
• Avocado
• Onions
• Small Can Tomato Sauce
• Sour cream
• Small Can of “El Pato” Hot Tomato Sauce (yellow can with a green duck)

Break the ground beef into small pieces into a medium-hot pan with a small amount of cooking oil. Continue to brown beef, stirring continuously and breaking it into smaller pieces. When it is almost fully cooked, add finely chopped onion, both tomato sauces, taco seasoning, and a small amount of water. Turn heat down, and simmer until the mixture becomes thick. Fill tortillas with ground beef, cheese and other additions (beans, rice, etc). Fold ends in, then roll, and place in a 9x13 pan and cover with cheese. Brown cheese under broiler. Garnish with avocado, sour cream, and Mitch’s salsa.

Note: for a vegetarian version fill with sautéed pepper and tomato combo with taco seasoning.

Shrimp Creole

• 1 medium onion, minced
• 2 T butter
• ½ cup chopped green pepper
• ¼ cup diced celery
• 1 bay leaf, crushed
• 1 t snipped parsley
• 1 t salt
• 1/8 t cayenne pepper
• 1 can tomato paste
• 2 cups water
• 2 cups cleaned pre-cooked shrimp
• 3 cups cooked rice

Cook and stir onion until tender. Stir in remaining ingredients except shrimp and rice. Cook over low heat, stirring occasionally, about 30 minutes. Stir in shrimp; heat through. Serve over rice.

Runzas

Sweet roll dough:

• ½ cup warm water
• 2 pkg active dry yeast
• 1 ½ cup luke-warm milk
• ½ cup sugar
• 2 t salt
• 2 eggs
• ½ cup soft shortening or oil
• 7 – 7 ½ cups flour

Meat filling:

• 2 lb hamburger
• 1 medium head cabbage, shredded
• Salt and pepper to taste
• Shredded cheese, if desired

Mix 6 cups flour, sugar, yeast, and salt in bowl of Kitchen Aid. Heat liquid ingredients in glass measuring cup and mix in eggs. Add to flour while mixing with dough hook. Mix until a soft dough forms, adding flour as necessary. Add oil to bottom of bowl and turn greased side of dough up. Cover with wax paper. Let rise until double, about 1 ½ hours. Punch down; let rise again until almost double (about 30 minutes). While dough is rising, brown hamburger and onion in skillet. Drain fat and add shredded cabbage. Cook and stir until cabbage is wilted. Divide dough in half. Roll each half into a 12 x 18 inch rectangle; cut into 9 4 x 6 inch rectangles. Place a spoonful of hamburger mixture and shredded cheese if desired onto each piece. Fold edges together and pinch together securely. Place on lightly greased cookie sheets. Bake at 350 for 20 to 25 minutes or until lightly browned. Serve warm and dip in catsup if desired. These may be wrapped in foil and frozen for later use.

Aunt Jane's Roast Beef and Yorkshire Pudding

• Cross rib roast, 3-4 lbs. Allow 1 hour per pound.

Heat oven to 350. Put meat on rack in Dutch Oven; do not cover. After 1^st hour, salt (large grain salt) top and turn roast over. After 2^nd hour, still uncovered, salt and put lid on for 1 more hour. Larger roasts may need 1 ½ hours for each of 1^st two cooking periods. Putting the lid on for the last hour loosens the crust and makes juice for gravy.

Take out on platter and cover with foil to keep warm while making Yorkshire pudding. Increase oven temperature to 450.

Yorkshire Pudding:

• 4 eggs
• 2 cups milk
• 2 cups all-purpose flour only
• ¼ t salt
• ¼ cup drippings, butter, or vegetable oil or any combination of these

In a large liquid measuring cup, beat eggs, beat in milk, then beat in flour and salt until smooth. Melt butter in oven in 9x13 Pyrex pan until butter begins to brown. Slide oven shelf out and pour batter into pan. Bake for 20-25 minutes.

To make gravy, heat juice in pan, add hot water in amount needed to give good color, thicken with 4 or 5 T cornstarch dissolved in a little cold water. Salt to taste.

Nebraska Pot Roast: Use chuck or other less tender cut. Put flat in pan with lid on in 325 oven for 3 to 4 hours for a 3 to 4 lb. roast. Salt after turning over when half cooked and leave lid off for rest of cooking period. Make gravy in same manner as above. It may be necessary to spoon off the excess fat.

Spanish Rice

• 6 slices bacon, diced
• ¼ cup chopped onion
• ¼ cup chopped green pepper
• 3 cups cooked rice
• 1 can (16 oz) tomatos
• 1 ½ t salt
• 1/8 t pepper

Fry bacon in large dutch oven until crisp; remove bacon and drain. Pour off all but 2 T drippings. Add onion and green pepper to drippings in dutch oven; cook and stir until onion is tender. Stir in bacon and remaining ingredients; cook uncovered over low heat about 15 minutes.

Pork Hawaiian

• 1 egg
• 2 T water
• ¼ cups flour
• ¼ t salt
• 2 cups cubed cooked pork
• 3 T shortening
• 1 T cornstarch
• 1 can (13.5 oz) pineapple chunks
• 2 T vinegar
• 2 T soy sauce
• 1 medium green bell pepper
• 1 5-oz can water chestnuts, drained
• 1 3-oz can sliced mushrooms

Beat egg thoroughly in medium bowl. Add water, flour and salt; beat until smooth. Stir in meat, mixing until coated. Melt shortening in dutch oven. Add meat mixture; cook and stir until meat is brown. Remove from heat. Blend cornstarch, pineapple syrup, vinegar, and soy sauce in dutch oven. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple, green pepper, water chestnuts and mushrooms. Cook and stir until green pepper is tender. Stir in meat, heat.

Pizza

Pizza dough:

Kitchen Aid cookbook?

Sauce:

• 1 can tomato paste
• Italian seasoning

Toppings:

• Mozzarella cheese
• Sausage
• Onion
• Bell pepper
• Garlic
• Olives
• Mushrooms
• Fresh tomato

Prepare pizza dough or purchase from Trader Joe’s. Combine 1 can tomato paste and 1 can of water, and add Italian seasoning to taste. Saute ½ an onion and a clove of garlic, minced; add to sauce. Spread on pizza dough. Sprinkle cheese to cover sauce. Put further ingredients on top. Cook for 20 minutes in oven.

Stir-Fry

• Oil
  
• Soy sauce
• Cornstarch
• Water
• Fresh ginger root
• Garlic, minced for sauteing, or sliced otherwise
  
• Vegetables such as broccoli, water chestnuts, bamboo shoots, baby corn, sprouts, carrots, radish, turnip
• Cashews, almonds, sesame seeds
• Chicken (optional)
  

Heat oil in saute pan, dutch oven, or wok. Saute ginger, and garlic if you desire your garlic sauteed as opposed to having a stronger garlic flavor. Combine water, soy sauce, and cornstarch, and then gradually add to the oil in a wok or dutch oven, stirring until thickened. Saute the vegetables in the sauce. Add any further ingredients which do not need to cook, such as cashews. Enjoy over rice.

Pasta Salad

• Rotini pasta
• Italian salad dressing
• Vegetables of your choosing: red onion, cucumber, zucchini, broccoli, cauliflower, snap peas, grated carrot, marinated artichoke hearts, olives (ONLY if you so choose)
• Cheese
• Salami

Cook pasta. Cool. Cut up all other ingredients and add. Mix in sparing amounts of salad dressing.

Pasta Primavera

• 1 pkg angel hair pasta
• Freshly grated parmesan cheese
• 2 T olive oil
• 2-3 tomatos
• 1 handful fresh basil leaves
• 1-2 cloves garlic
• Salt & pepper

Prepare tomatoes- include as much of the tomato as you like. Remove skin if you choose to. Remove inside with seeds (recommended). Dice fruit of tomato. Dice basil leaves. Prepare and dice garlic. Place in food processor (you can skip dicing and just do this too), add dash of salt & pepper, and process. Mix in olive oil until easily spreadable. Boil pasta- angel hair only takes about 3 minutes, so have everything else ready. Strain, and mix sauce in well. Generously apply cheese on top. Provide spinner spoons. Enjoy!

Pasta and Vegetable Medley with Tofu

• ½ lb penne pasta
• 1 onion
• Mushrooms
• 1 clove garlic
• ¼ cup sun-dried tomatoes in olive oil
• 1 lb broccoli, zucchini, or other vegetable
• 1 pkg tofu
• ¼ cup pine nuts

Heat 2 qts water to boiling. Cook pasta. While pasta is cooking, chop and cook onion and garlic in olive oil from tomatoes. Chop and add vegetables and cook until crisp-tender. Cut tofu into squares and add to onion mixture; add pine nuts. Drain pasta and stir in. Sprinkle with Parmesan cheese. Serve with garlic bread. If tofu “haters” are eating, use soft tofu so that it will dissolve and coat the pasta like a sauce.

Hungarian Goulash

• ¼ cup shortening
• 2 lbs beef chuck or round, cut into 1-in cubes (or steak leftovers)
• 1 cup sliced onion
• 1 clove garlic minced
• ¾ cup catsup
• 2 T Worcestershire sauce
• 1 T brown sugar
• 2 t salt
• 2 t paprika (Hungarian paprika if you wish)
• ½ t dry mustard
• Dash cayenne pepper (not needed if using Hungarian paprika)
• 1 ½ cups water
• 2 T flour
• ¼ cup water
• 5 cups hot cooked egg noodles

Melt shortening in large skillet. Add beef, onion, and garlic. Cook and stir until meat is brown and onion is tender. Stir in catsup, W sauce, sugar, salt, paprika, mustard, pepper, and 1 ½ cups water. Cover, simmer 2-2.5 hours.

Blend flour and ¼ cup water; stir into meat mixture gradually. Heat to boiling, stirring constantly. Boil and stir one minute. Serve over noodles.

Note: If using beef leftovers, sauté meat and onions in small amount of butter rather than shortening. Cook until seasonings have been absorbed, much less than 2 hours.

Minestrone

• ¼ lb. bacon or ham, diced
• 1 onion, sliced
• 1 clove garlic, minced
• 6 cups light stock or broth
• 2 carrots, diced
• 2 stalks celery, diced
• 1 head Swiss chard, shredded
• 4 tomatoes, diced
• 1 zucchini, sliced
• 1 15 ½ oz can garbanzo beans, drained
• 1 16 oz can kidney beans, drained
• 1 cup macaroni or vermicelli
• Salt and pepper to taste
• 1 T parsley, chopped
• 2 T oil (olive, preferably)
• Parmesan cheese (no sawdust)

In a skillet, sauté the bacon until browned. Stir in onions and garlic and cook until onion is golden. Place mixture in crock pot with remaining ingredients except macaroni and seasonings, parsley, oil, and cheese. Cover and cook at low heat for 6 to 8 hours. Add macaroni, salt, & pepper. Turn heat to high heat; cover and cook for 30 minutes or until macaroni is done. At serving time stir in parsley and oil. Top each bowl with a sprinkling of Parmesan cheese.

Baked Macaroni and Cheese

• 8 oz elbow macaroni
• 3 T butter
• 2 T flour
• 1 t salt
• Dash pepper
• 2 cups milk
• 2 cups grated cheese
• 1 T grated onion
• ½ T dry mustard
• 1 t Worcestershire sauce
• ½ cup buttered crumbs

Cook macaroni to pkg directions. Drain. Heat oven to 375. Melt butter, blend in flour, salt, and pepper. Add milk and cook over low heat until smooth and thickened, stirring constantly. Add cheese, onion, mustard, and Worcestershire sauce; continue to cook until cheese melts. Add macaroni. Pour into a greased 2 qt. casserole. Top with crumbs. Bake about 25 minutes or until browned. 6 – 8 servings.

Lasagne

• 1 jar spaghetti sauce
• 1 package lasagne noodles
• 1 head spinach
• 1 small container ricotta cheese
• 1 egg
• Parmesan cheese
• 1 lb shredded mozzarella cheese

Cook and drain the lasagne noodles. Cook the spinach and mix with the ricotta, egg, and parmesan. Heat oven to 400. Pour ½ the spaghetti sauce into a 9 x 13 pan. Arrange ½ the lasagna noodles on top, then spread the spinach mixture on top. Sprinkle with ½ of mozzarella cheese. Layer remaining lasagne noodles next and cover with remaining sauce. Sprinkle with remaining mozzarella. Bake for 20 minutes.

Ham and Cheese Supperbread

• 2 cups bisquick
• 1 cup cut up fully cooked ham, approx.
• 3 T instant minced onion (or 1 fresh onion minced)
• 2 eggs
• 2/3 cup milk
• 2 T oil
• ½ t dry mustard
• 1 ½ cups shredded cheddar cheese (approx. 6 oz.)
• 2 T sesame seed

Heat oven to 375. Grease pie plate 10 x 1.5 in or 11.5 x 7 in square pan. Mix baking mix, ham, onion, eggs, milk, oil, mustard, and ¾ cup cheese. Spread in pan. Sprinkle with remaining cheese and sesame seeds. Bake until wooden pick inserted in center comes out clean, 50 minutes.

High altitude: Stir 2 T flour into baking mix. Bake 45 minutes.

Cheese only supperbread: Increase cheese to 2 cups.

Cordon Bleu

• Several slices of whole wheat bread
• Butter
• Salt
• Pepper
• Egg whites

• 4 boneless skinless chicken breasts
• ½ lb sliced deli ham, separated into 4 piles
• 8 slices of Swiss cheese

Butter the bread and toast. When crisp, remove and make crumbs. Add salt and pepper as desired. Set aside.

Preheat oven to 350 and grease a large (9x5) loaf pan. Use a meat hammer to flatten the chicken breasts into thin patties. If you don’t have a meat hammer, open the chicken breasts like a book, flip them over gently so as to not tear the meat apart, and cut from the middle (the hinge) across the fatter portion of meat. Cut to approximately ½ inch of the outer edge of the meat and stop before you completely sever the top of the meat from the bottom. Open this section as you would a book, and spread flat. If it doesn’t lay flat, cut more until it does, without cutting the meat completely apart. Lay the ham out on top of the chicken, and then finally lay the cheese on. Pick the end you’re going to roll from, and add a little extra cheese to that end. Roll tightly, and secure with a toothpick or two, making sure you go through the loose end first and into the center of the roll. Roll in egg whites, and then in the bread crumbs. Place shortways in the pan. Bake about 40 minutes, or until the chicken is cooked through.

Chinese Chicken Salad

• 1 Napa cabbage
• 1 pkg slivered almonds
• 3-4 chopped green onions
• 5 boned, skinned chicken breasts cooked & diced
• 1 can chow mein noodles or ramen noodles

Dressing:

• ½ cup low sodium soy sauce
• ½ cup white (rice) vinegar
• ½ cup sugar
• ¼ cup peanut oil
• 2-4 t sesame oil

Bring soy sauce, vinegar, & sugar to a boil. Add oils & bring to boil again. Marinate the chicken in cooled dressing. Pour over chopped cabbage just before serving. Garnish with almonds and noodles.

Turkey Tetrazzini

• ½ cup butter or margarine
• ½ cup flour
• 1 t salt
• ¼ t pepper
• 2 cups chicken broth
• 1 cup milk
• 1 7 oz pkg spaghetti
• 2 cups cooked chicken or turkey, or whatever
• ½ cup grated Parmesan cheese, the good stuff
• 3 oz can mushrooms (optional)

Start heating water for spaghetti. Add noodles when water boils. Don’t forget to set the timer for the noodles when you put them in. Meanwhile, melt butter in Dutch oven. Blend in flour and seasonings. Cook over low heat until mixture is smooth and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir one minute. Stir in cooked and drained spaghetti, chicken, and mushrooms. If desired, spread cheese on top of tetrazzini and brown under broiler.

Note: very good with thick, floury noodles.

Chicken and Orzo

• 1 box orzo pasta
• 1 can chicken broth
• Heaping teaspoon chicken base
• ¼ cup butter
• 1-2 cans of chicken
• 1 onion
• Mushrooms (optional)
• Salt and pepper

Saute diced chicken, set aside. Saute onion and mushrooms in butter in dutch oven. Add orzo pasta, and lightly brown it (1-2 minutes). Add chicken broth, 1 can of water, and chicken base. Cook until pasta is done, adding more water if necessary, usually about 20 minutes. Add in chicken when orzo is nearly done. Season with salt and pepper to taste.

Chicken Stew and Dumplings

• A few carrots
• Some celery
• About one onion
• Garlic
• 2 cups chicken (in bite size pieces)
• 2 cans chicken broth
• 3 cups Bisquick mix
• maybe some milk

Heat chicken broth and water in a pot on the stove. Chop carrots, onion, and garlic and add to pot. Chop celery and add to pot with chicken pieces. When carrots are soft (yes, you have to eat a piece or two to find out), mix the Bisquick in a bowl adding water or milk until it forms a soft dough. Spoon into dumplings on top of the stew and put the lid on. Let it cook with the lid on for about 15 minutes and then you can take it off or leave it on or whatever until you feel like it ought to be done.

Chicken and Rice

• 1 can condensed cream of mushroom soup
• 2 soup cans milk
• 1 ½ cups uncooked regular rice
• 1 can mushroom stems and pieces
• 1 envelope onion soup mix
• 4 chicken breasts

Heat oven to 350. Blend soup and milk. Reserve ½ cup of mixture. Stir together remaining soup mixture, rice, mushrooms (with liquid) and ½ onion soup mix. Pour into ungreased baking dish, 11 ½ x 7 ½ inches. Arrange chicken breasts on rice mixture. Pour reserved soup mix over chicken. Sprinkle with remaining onion soup mix. Cover and bake 1 hour. Uncover and bake 15 minutes longer.

Chef's Salad

• 1 Head of romaine lettuce or spinach
• 2-3 tomatoes
• Cucumber
• Bell pepper
• Green onions
• Avocado
• Shredded carrots
• Diced bacon, fried or cooked in microwave
• Hard boiled eggs, sliced
• Cheddar cheese, cubed
• Ham, thinly sliced or ½ -1 inch thick, cubed
• Salad dressing

Wash and cut veggies. Toss with non-veggie items. Serve with several kinds of dressing to choose from.

Beef Stroganoff

• 1 lb beef tenderloin or sirloin steak ½-in thick (or beef leftovers or ground beef)
• 2 T butter or margarine
• ½ lb sliced mushrooms
• 1 medium onion minced
• 1 can condensed beef broth (bouillon)
• 2 T catsup
• 1 clove garlic minced
• 1 t salt
• 3 T flour
• 1 cup sour cream
• 4 cups hot cooked noodles

Cut meat across grain into ½ in strips. This is easier if meat is partially frozen. Melt butter in large skillet or Dutch oven. Add mushrooms and onion, cook and stir until onion is tender. Cook meat until light brown. Reserve 1/3 cup of broth, stir in remaining broth, catsup, garlic, and salt. Cover, simmer 15 minutes. Blend reserve broth and flour. Stir into meat mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Reduce heat, stir in sour cream. Serve over noodles.

Note: very good with thick floury noodles.

Barbequed Chicken with Honey Mustard Sauce

• Chicken. Dave and Andy insist on drumsticks.
• Prepared mustard
• Honey
• A pinch or two of salt
• As much pepper as your forearms can grind

Heat barbeque to 375. Wash chicken and rub with oil. Put chicken on barbeque. Prepare honey mustard sauce by mixing equal parts of honey and mustard to produce quantity of sauce needed and adding salt and pepper. Cook chicken for about 40 minutes, turning about every 10 minutes. Put sauce on and turn over chicken. Wait for about 5 minutes for sauce to caramelize. Put sauce on second side, turn over, and allow sauce on that side to caramelize. Just get Dave or Andy to do it…

Zucchini Cake

• 2 (3) cups flour
• 1 (1 ½) cups sugar
• 1 ½ (2 1/2) t soda
• 2 (3) t powder
• 1 (1 ½) t salt
• 3 (4 ½) t cinnamon
• ½ (3/4) cup oil
• 3 or 4 (5) eggs
• 4 (6) cups shredded zucchini
• 1 cups nuts, chopped

Preheat over to 350. Mix dry ingredients. Add oil and eggs, mix well. Add zucchini and mix well. Pour into greased and floured 9 x 13 pan. Bake 40 minutes (50 minutes for larger quantity). Frost with cream cheese frosting (click label on right) if desired.

Pumpkin Pie

• ¾ cup sugar
• ½ t salt
• 1 t cinnamon
• ½ t ginger
• ¼ t cloves
• 2 eggs
• 1-15 oz. can pumpkin
• 1-12 oz. can evaporated milk
• 1 unbaked pie crust

Heat oven to 425. Mix dry ingredients, beat eggs in, add pumpkin and gradually add milk. Pour into crust. Bake at 425 for 15 mins, reduce temperature to 350 and bake for 40-50 minutes until knife or toothpick comes out clean. Cool slowly to prevent cracking. For fun, use the leftover pie crust to make leaves to set on the rim of the pie. Use a knife to cut the outline of leaves, and then score one line longways, and small lines at an angle to the long line to depict the veins. (Or purchase some leaf cookie cutters.) Placing the leaves on the pie filling causes it to bake unevenly.

Walnut Pie

• 1 unbaked pastry crust, 9 inch
• ¾ cup sugar
• 2 T flour
• 1 t salt
• 1 cup light corn syrup
• 2 eggs
• ½ cup evaporated milk
• 1 ½ cup walnuts or pecans
• 1 t vanilla

Heat oven to 375. Mix sugar, flour and salt in a 1 ½ quart bowl. Stir in corn syrup. Beat in eggs 1 at a time. Mix in milk, walnuts, and vanilla. Pour into crust. Bake 45 minutes or until firm. Chocolate chips may be added.

Toffee

• 1 ½ cups nuts, chopped
• 1 ½ cup brown sugar
• 1 cup butter or margarine
• 1 cup chocolate bits

Spread nuts on 9 x 13 pan. Combine brown sugar and butter and bring to a boil. Boil 8 minutes, stirring constantly. Pour over nuts and sprinkle with chocolate bits. Cover – spread chocolate when melted and cut while still warm.

Rhubarb Crisp

• 4 cups cut-up fresh rhubarb (or frozen rhubarb from Nancy’s garden)
• ½ t salt
• 1 1/3 -2 cups sugar (depending on tartness of rhubarb)
• ¾ cup flour
• 1 t cinnamon
• 1/3 cup butter or margarine
• Whipped cream or vanilla ice cream

Heat oven to 350. Place rhubarb in ungreased 10x6 baking pan. Sprinkle with salt. Measure sugar, flour, and cinnamon into bowl. Add butter and mix thoroughly until mixture is crumbly. Sprinkle evenly over rhubarb. Bake 40-50 minutes or until topping is golden brown. Serve warm with whipped cream or ice cream.

Peanut Butter Rice Krispy Candy

• 2 cups brown sugar
• 1 cup white corn syrup
• 6 – 8 cups rice krispies
• 1 T butter
• 1 ½ cups peanut butter
  

Microwave sugar and syrup 4 minutes on high in 8 cup glass measuring cup. Mix in butter and peanut butter. Put rice krispies in a large mixing bowl and pour sugar mixture over, and mix well. Place in greased 9 x 13 pan.

No-Bake Cookies

• 2 cups sugar
• ½ cup milk
• 1/6 cup butter (1/3 stick)
• ¼ cup cocoa
• 1 t vanilla
• 1 cup peanut butter
• 3 cups oatmeal

Mix sugar, milk, butter, cocoa and vanilla together in 8 cup glass measuring cup. Microwave for 5 minutes, stirring occasionally. Add peanut butter and oatmeal. Drop onto wax paper and chill until set.

Hot Fudge Pudding Cake

• 1 cup flour
• ¾ cup granulated sugar
• 2 T cocoa
• 2 t baking powder
• ¼ t salt
• ½ cup milk
• 2 T shortening, melted
• 1 cup finely chopped nuts
• 1 cup brown sugar (packed)
• ¼ cup cocoa
• 1 ¾ cups hot water

Heat oven to 350. Measure flour, granulated sugar, 2 T cocoa, baking powder, and salt into bowl. Blend in milk and shortening; stir in nuts. Pour into ungreased 9x9 pan. Stir together brown sugar and ¼ cup cocoa; sprinkle over batter. Pour hot water over batter.

Bake 45 minutes. While warm, spoon cake into dessert dishes and spoon sauce over each serving. If desired, serve with whipped cream or ice cream.

Earthquake Cake

• 1^st layer 1 cup coconut and 1 cup chopped nuts
• 2^nd layer 1 German Chocolate Cake (follow mix directions)
• 3^rd layer 1 cube margarine
• 2 cups powdered sugar
• 1 8oz cream cheese
• 2 T. milk

Bake at 350 for 40-50 minutes in a greased 9 x 13 pan. Don’t mix the layers as you add them to the pan.

Cheesecake or Lemon Torte

• 1 pkg lemon jello
• 1 cup water
• ½ cup butter or margarine
• 2.5 cups graham cracker crumbs
• 1 cup evaporated milk
• 1 t vanilla
• 1 8 oz pkg cream cheese
• 1 cup sugar

Dissolve lemon jello in hot water and let set until partially thickened. Work butter and graham cracker crumbs together and use ½ to line 9x13 pan. Chill evaporated milk and vanilla until almost frozen and whip stiff. Whip cream cheese and sugar until fluffy. Add Jello mixture. Fold into whipped evaporated milk. Pour into 9x13 pan. Sprinkle remaining crumbs on top. Serves at least 16. Timing in this recipe is critical.

Carrot Cake

• 2 cups flour
• 1 ½ cups sugar
• 1 t soda
• ¼ t salt
• 2 t cinnamon
• 1 t nutmeg
• 1/8 t ground cloves
• 1 1/8 cups oil
• 4 eggs, beaten
• 1 cup flake coconut
• 1 cup nuts
• 1 small can (5 oz?) crushed pineapple
• 2 cups grated carrots

Mix everything except coconut, nuts, pineapple, and carrots. Mix in remaining ingredients. Bake at 300 for 1 hour.

Icing:

• 3 oz. cream cheese
• ¼ cup butter
• 2 cups powdered sugar
• 1 t vanilla
• ½ t salt
• Enough milk to make spreadable

Beat until spreadable.

Candied Walnuts (Elizabeth Zentner)

• 1 cup brown sugar
• ½ cup white sugar
• ½ cup sour cream
• 2 ½ nuts
• 2 T vanilla

Combine sugars and sour cream. Cook until dissolved. Cook slowly to 240 or firm ball. Add vanilla and walnuts. Spread on greased pan.

Brownies (Microwave Cookbook)

• 2 oz unsweetened chocolate
• ½ cup butter
• 1 cup sugar
• 2 eggs, beaten
• 1 t vanilla
• 2/3 cup flour
• ½ t baking powder
• ½ cup chopped walnuts

Combine the chocolate and butter in glass 8 cup measuring cup and microwave until melted. Stir the sugar into the melted chocolate until well blended. Beat in the eggs. Stir in the remaining ingredients. Spread evenly into an 8 ½ inch round pan. Cook for 8 minutes on 80% power.

Banana Bread

Heat oven to 350. Grease and flour 9 x 5 loaf pan or 8.5 x 4.5 loaf pans. Measure all ingredients into large mixer bowl. Beat on medium 30 seconds, scraping side and bottom of bowl constantly. Pour into pans. Bake 55-65 minutes or until a wooden toothpick inserted into center comes out clean. Remove from pan. Attempt to cool thoroughly before slicing. Nancy likes to put marmalade in it; Andy hates it that way. Can’t taste the difference between oil and applesauce, but applesauce is moister.

Blueberry Scones

• 3 cups bisquick mix
• 2 T sugar
• 1 cup fresh or frozen blueberries
• ¼ cup milk
• 2 eggs

Glaze:

• 1 egg, well beaten
• 2 T sugar

Preheat oven to 375. Combine all scone ingredients in order listed, hand mix just as long as needed in order to create dough, crushing the blueberries as little as possible. Spread into a circle on an ungreased cookie sheet. Brush the beaten egg on the dough, and sprinkle the sugar on. Bake at least 10-12 mins, until a toothpick comes out clean.

Dinner Rolls

• 1 cup milk (good with spoiled milk, can be made with leftover evaporated/condensed milk from pies)
• ½ cup water
• ¼ cup butter
• 4-5 cups flour (mix all-purpose or bread flour with wheat flour or use King Arthur whole grain flour)
• 3 T sugar
• 1 t salt
• 2 pkgs yeast (1 pkg ~1 T)

Without Kitchenaid and dough hook:

Melt butter in microwave. Combine butter, milk, water, warm 1-1 ½ min. Mix dry ingredients, and then mix wet and dry together. Knead, place in bowl and cover, let rise in warm place (15 mins). Punch dough down, shape in dinner rolls, and let rise again until size you want. Bake at 425 12 mins.

60 minute roll recipe for Kitchenaid mixers- in Kitchenaid cookbook

Pumpkin Chocolate Chip Bread

• 2 cups sugar
• ¾ cup vegetable oil
• 4 eggs, beaten
• 16 oz. can pumpkin (2 cups)
• 2/3 cup water
• 3 ½ cups flour
• 2 tsp soda
• 2 tsp salt
• 1 tsp nutmeg
• 1 tsp allspice
• 1 tsp cinnamon
• ½ tsp cloves
• 2 cups chocolate chips

Cream sugar and oil together. Add eggs and pumpkin, mix well. Sift dry ingredients, add alternately with water. Pour into 2 well greased & floured 9 x 5 loaf pans. Bake at 350 for 1+ hours.

Cinnamon Rolls

• ½ cup warm milk
• ½ cup warm water
• 2 pkg. yeast
• ½ cup sugar
• 1 t salt
• ½ cup butter
• 3 eggs
• 5 ½ cups flour

Melt butter and warm liquid ingredients in microwave in 2 cup glass measuring cup. Mix in eggs. Mix dry ingredients in Kitchen Aid bowl (use only 4 ½ cups of flour). Mix with dough hook until a soft dough forms, adding more flour as necessary. Let rise until doubled, about 2 hours. Punch down and let rest 5 minutes. Cut in half. Roll each half into an 8” x 15” rectangle. Spread with melted butter. Sprinkle with cinnamon sugar. Roll up long edge of dough and pinch edges. Cut in 12 pieces and place in a greased 9 x 13 pan. ½ recipe fits in a 9 x 9 pan. Let rise until doubled, about 1 to 1½ hours. Bake @ 350 for 20 minutes. Can be frosted with cream cheese frosting or a frosting made from ½ pound powdered sugar, salt, 1 T melted butter, and a small amount of evaporated milk.

Can be made with dough from Artisan Bread in 5 Minutes a Day. Makes a crispier, chewier dough.

Quiche

• 1 unbaked pie crust
• 1/2 sweet onion
• 1/4 onion
• 1/2 cup fresh parsley
• 4 eggs
• 3/4 cup milk
• 4 oz creamy havarti cheese
• 4 oz cheddar cheese
• one leaf of Swiss chard
• 1/2 t salt
• dash pepper

Dice and saute the onion and parsley. Prepare the pie crust. Whisk the eggs and milk together. Grate cheese and add to egg mixture. Cut up Swiss chard leaf, remove stalk, add to egg mixture. Add salt, pepper, and onion mixture. Mix and pour into pie crust. Let set several hours in fridge. Preheat oven to 375, bake for 30 minutes.

Pancakes

Beat ingredients together. Grease a heated griddle. Pour batter onto griddle. Cook on one side until bubbles set. Flip and cook on other side until done. Do not burn.

Crumb Coffee Cake (Microwave Cookbook)

Cake:

• ¼ cup butter
• 1 cup flour
• 1 t baking powder
• ½ cup sugar
• 1 egg
• ½ cup sour cream
• 1 t vanilla

Crumb Topping:

• ¼ cup butter, softened
• ½ cup flour
• 1/3 cup brown sugar
• ½ teaspoon cinnamon
• Chopped walnuts

Soften 1 stick butter 20 seconds in microwave. Beat sugar and ¼ cup butter until fluffy. Beat in the egg. Beat in the sour cream and vanilla. Fold in the flour and baking powder until well blended. Spread the batter evenly into a 8 ½ inch round cake dish. Cook on medium (8) for 6 minutes. Meanwhile, make the topping. Cut the flour, brown sugar, and cinnamon into the remaining butter. Stir in the nuts. Sprinkle the topping over the cake and cook on high for 2 to 4 minutes. Let stand 5 to 10 minutes.

Roasted Vegetables

• Olive oil
• Veggies, such as carrots, parsnips, asparagus, garlic, onions, shallots, brussel sprouts, green beans, potatoes, turnips, sweet potatoes, rutabaga, or winter squash
• fresh rosemary and thyme
• salt and pepper

Cut vegetables into large bite-size pieces, or even larger. If cut too small, they dry out easily. Place in a roasting pan, and drizzle with olive oil. Finely chop the herbs and sprinkle them on top. Generously salt and pepper, and toss with fingers until all veggies are lightly coated with oil and the herbs are mixed in. Place in oven at 350 until veggies are soft and caramelized, at least 60 minutes and up to 2 hours. Check higher density/larger sized veggies, especially parsnips, for doneness. If these are done, everything is. If drying out, cover with foil.

Optional: broil cheese, such as Gruyere, on top in the last 10 minutes of cooking.

Waffles

Heat waffle iron. Beat eggs. Beat in remaining ingredients until smooth. Pour batter onto center of hot waffle iron. Bake about 5 minutes or until steaming stops. Remove waffle carefully. If waffles stick use oil spray.

French Toast

• ½ cup flour
• 1 ½ T sugar
• ¼ t salt
• 2 cups milk
• 6 eggs
• 2 t cinnamon
• ¼ cup sour cream (optional)
• 18 slices day-old French bread, 1 inch thick
• 1 T butter or margarine

Beat eggs and sour cream. Add flour, sugar, salt, milk, and cinnamon. Pour some batter into a 9 x 13 pan, then place slices of bread into batter. Pour remainder of batter over bread. It may be necessary to use two pans. Optimally, refrigerate overnight. Melt some of butter on a heated griddle and fry pieces on each side until cooked through. Garlic and rosemary French bread is not recommended for this recipe!

Egg in a Frame

• Eggs
• Bread
• Butter or vegetable oil
• Salt and pepper

Butter both sides of bread if desired. Use biscuit cutter to cut circle in center of bread. Set bread on griddle, place small amount of butter in center of circle to keep eggs from sticking. When butter has melted, break eggs into circle. Cook on medium high. Toast cutouts in toaster oven. Cook eggs 3 minutes 10 seconds on first side, flip and cook 20 to 30 seconds on second side. For Laurie, be sure that yolk is hard. For everyone else, be sure yolk is still liquid. For Laurie, rip in half and remove yolk. Everyone else, stack 2 on plate, use fork to cut center into many pieces and dip bread into yolk. Don’t forget about the centers that are in the toaster oven.

Omelets

• Eggs
• Oil spray or butter
• Milk
• Salt and pepper
• Cheese
• Other desired fillings

Beat egg; add milk. Salt and pepper to taste. Spray or butter frying pan. Pour a thin layer of egg mixture in the bottom of the pan. Pick up and tilt pan to spread egg across the pan. Cook a couple of minutes on low, add ingredients to one half of the circle when egg is beginning to set. Fold the other half over on top of the ingredients. Continue to cook on low for several more minutes. Flip and cook other side. Cook until the fillings are melted and/or warm, and the egg is browned on the outside. Serve.

Fruit Salad

• Sour cream
• Cinnamon
• Fruit such as apple, banana, orange, melon, kiwi, grapes, strawberries, other berries.

Wash and cut fruit. Combine sour cream and cinnamon. Toss with fruit.

Aunt Carolyn's Bread Pudding

• 5 slices day-old bread
• 2 T butter or margarine
• ½ cup moist raisins
• ¼ t salt
• ½ cup sugar
• 3 eggs, beaten
• 3 cups milk
• ¼ t cinnamon

Toast bread and spread with all the butter while hot. Arrange toast (cubed if desired) in a buttered baking pan (10 ½ x 6 ½ x 1 ¾). Sprinkle with raisins. Stir the salt and all but 2 T of the sugar into the eggs. Add milk and stir to mix well. Pour over the toast and allow to stand for 10 minutes. Press toast lightly down into milk occasionally so that toast soaks up most of the milk mixture. Mix cinnamon with remaining 2 T sugar and sprinkle over top. Place dish directly on oven rack. Bake at 350 for about 25 minutes until a pointed knife inserted into center comes out clean and top is an appetizing brown. Serve warm or cold. 5 to 6 servings.

Stuff

• Tortillas
• Eggs
• Bacon fat
• Cheese

Cut tortillas into 1-in squares. Fry in bacon fat. Add eggs, scramble. Add cheese, melt. “Swerve.”

Breakfast/ Egg Burritos

• 4 eggs for Matthew
• 2 eggs for the rest of the guys
• 1 egg for the ladies
• Milk
  
• Tortillas
• Shredded cheddar cheese
• Salsa (optional)

Scramble the eggs, melt cheese mix in once eggs are done, and then spread in tortillas. Pour a thin line of salsa down the line of eggs. Fold up ends, and then roll.

Apple Crisp

• 6 cups sliced apples
• 1 T lemon juice
• 8 tablespoons butter
• 1 cup all-purpose flour
• 1 cup brown sugar
• 2 cups rolled oats
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ½ cup chopped walnuts

Place the apples in an 8 ½ round pan. Toss apples in lemon juice. In a medium mixing bowl, cut the butter into the flour until it resembles coarse cornmeal. Stir in the remaining ingredients. Sprinkle evenly over the apples. Cook on high for 12 to 14 minutes, or until the fruit is tender.

Christy's recommendation: This is also really good made with pears (when your parents unexpectedly drop by with pears from their CSA) and pumpkin pie spice.

Eggplant Quinoa (keen-wa)

• 1 cup quinoa
• 1 small onion
• 1/2 large eggplant or 1 small eggplant
• olive oil

Chop and saute onion and eggplant (I usually leave skins on) in olive oil. Add quinoa and slightly less water than quinoa directions say. Cover and allow to cook at a low simmer until the quinoa is cooked. If excess water remains, drain off. Salt, and/or add cheese.

Roast Beef/ Pot Roast in a Crock Pot

• 1 chuck roast (2-3 lbs worked well in a 4 quart pot)
• 2 onions
• 6-8 carrots
• salt
• pepper
• beef stock or red wine
• fresh thyme & rosemary
• 2-3 T olive oil

Important: choose well-marbled meat not lean meat!

Cut onions into quarters and carrots into 2-inch pieces. Heat the oil in a (regular) pot over the stove until just smoking (very hot!- medium high). When the oil starts smoking, add the onions and carrots. Be very careful, as the water in the veggies will flash evaporate, so take care not to get splattered or steamed. Let the veggies brown for a bit, and generously salt and pepper the roast. When the veggies have browned on all sides, remove them to a plate with an implement that allows the oil to stay in the pot. A spatula and a pair of tongs work. Then make sure that there is still enough oil in the pan, and if there isn't, add more and let heat to smoking again. Using 2 pairs of tongs, place the meat in the pot. Again, flash evaporation will occur, so be careful. Flip the meat over after the first side is well browned, and continue until the outside is completely browned. Remove the meat to the crock pot, and dump the veggies on top.

Pour 1 cup of beef broth into the regular pot (still on high on the stove). Scrap off all the stuff stuck to the pan, and then pour everything on top of the meat in the crock pot. Turn the stove off and the crock pot on to high. Add beef broth to the crock pot until the meat is half covered. Throw the springs of thyme and rosemary on top and cover.

Allow to cook for 8-9 hours. Pull apart to serve, and dispose of as much of the fatty pieces as possible.

Based on Pioneer Woman's Roast Beef recipe

Mac and Cheese from Last Night's Dinner

1 lb. short, chunky pasta (usually I use ribbed elbow noodles from Trader Joes)
1/4 cup unbleached all-purpose flour
1/4 cup butter
2 cups milk
1/2 cup heavy cream
3/4 teaspoon dry mustard
Kosher salt and freshly ground pepper
Dash of cayenne pepper
4 cups assorted cheeses, shredded, grated or cut into small chunks- usually I use cheddar (curds from Trader Joes), beer cheese, and pecorino romano
several sprigs of fresh chopped rosemary
the original recipe calls for a panko topping but I have never done this

Cook the pasta according to package directions.

Meanwhile, melt 1/4 cup butter in a wide saucepan, stir in the flour, then whisk in the milk and cream until the sauce is smooth. Whisk in the dry mustard and hot sauce, and season with salt and pepper. Add the cheeses a little at a time, stirring until they are well incorporated. Taste and adjust seasoning if needed. Add the pasta to the cheese mixture and stir gently until the pasta is well coated with sauce.

Pour the pasta and cheese mixture into a lightly buttered baking dish. Sprinkle the rosemary evenly over the top of the pasta and cheese. Place the baking dish into a preheated 400 degree oven, uncovered, until the top is browned and the sauce is bubbling (about 20 minutes). Allow to sit 5 minutes before serving.

Butternut Squash and Swiss Chard Chili

• 2 tablespoons olive oil
• 2 1/2 cups chopped onions
• 3 garlic cloves, chopped
• 2 1/2 cups 1/2-inch pieces peeled butternut squash
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 15-ounce cans black beans, rinsed, drained
• 2 1/2 cups vegetable broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Preparation

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve. If camping, enjoy with this cornbread.