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1 1/4 cups flour.
2 1/2 tablespoons sugar.
2 1/2 teaspoons baking powder.
1/2 teaspoon salt.
1 1/4 cups milk.
1 egg.
1/4 cup smooth peanut butter.
Crisco
Sift together flour, sugar, baking powder and salt.
In a blender blend milk with egg and peanut butter for about 10 to 15 seconds.
Add to dry ingredients and beat just until well moistened.
Add Crisco to hot griddle.
Spoon by 1/4 cupfuls onto griddle.
Cook until golden brown on both sides.
From the kitchen of Marrianne Spitzer.
1/2 Cup butter or margarine - softened
1 Cup firmly packed brown sugar
1 egg
3/4 C buttermilk
2 tsp. baking soda
2 C all-purpose four
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground allspice
1/2 tsp. ground cloves
1 Cup apple butter
1/2 C chopped pecans
Cream butter and brown sugar; add egg beat well.
Combine buttermilk and soda.
Combine flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour.
Stir in apple butter and chopped pecans.
Pour into greased 9x5x3 inch loafpan.
Bake at 350F for 1 hour and 5 minutes or until a toothpick inserted in centre comes out clean.
Cool in pan 5 minutes; remove to wire rack, and cool completely.
1 15-ounce can 100% pumpkin.
3 large eggs.
6 tblsp. granulated sugar.
6 tblsp. vegetable oil.
1 18.25-ounce box moist deluxe yellow cake mix.
1 tsp. pumpkin pie spice.
Confectioners' sugar.
Preheat oven to 350-degrees.
Using an electric mixer, blend together pumpkin, eggs, sugar and oil.
Add cake mix and pumpkin pie spice.
Continue to beat for another 3 minutes.
Pour into a bundt pan coated with cooking spray.
Bake for 45-55 minutes or until a toothpick inserted comes out clean.
Cool on wire rack.
Dust with confectioners' sugar.
Cover and store leftovers in the refrigerator.
This recipe requires making a roux.
Measurements are ususlly equal parts butter and flour.
For this soup 4 tblsp butter & 4 tblsp flour.
Make the roux when the soup is done.
Melt butter in skillet.
Add flour.
Over medium low heat stir constantly until roux becomes a light brown color.
Remove soup from stove.
Stir some of the soup liquid into the roux.
Add the roux to the soup and stir well.
1 ham hock.
1 large onion, chopped.
5 cups water.
Redi Base Ham Base.
2 lbs green beans, stems removed and cut into bite size pieces.
2 to 3 potatos cut into pieces.
8 cups water, more if more soup is wanted.
Salt & pepper to taste.
Place ham hock and chopped onion in soup pot and add 5 cups water.
Cover and simmer slowly for 30 minutes.
In a blender add 4 tsp. Redi Base Ham Base to 4 cups water, blend, and add to ham hock stock in soup pot.
Repeat with next 4 cups water.
Add green beans.
Simmer covered until beans are almost done (about 30 to 45 minutes) then add potatos and cook until they are done.
Make the roux and add to the soup.
Serve with crusty bread ad a salad if desired.
8 tblsp. (1 stick) butter.
1 tblsp. flour.
8 ozs. (1 cup) heavy cream.
8 ozs. (1 cup) half & half.
1/2 tsp. salt.
1/4 tsp. white pepper.
1/4 cup parmesan and or romano cheese.
Fettucini pasta.
In a deep skillet melt the butter.
Add the cream and half & half.
Add salt & pepper.
Bring to a simmer stirring frequently.
Add the tblsp. flour and stir constantly until sauce reduces.
Add the parmesan or romano cheese and stir well.
Add the cooked fettucini pasta to the sauce and nix until pasta is coated with sauce.
Serve fettucini on warm plates with additional cheese.
Shrimp or chicken may be added to the Fettucini Alfredo.
Serve with green salad, garlic bread, and additional parmesan or romano cheese.
1/2 cup mayonaise
1/4 cup dijon mustard (must be Grey Poupon)
1/2 cup honey
Mix all ingrediants and chill.
3/4 cup orange juice
1 tblsp vinegar
1 tblsp brown sugar
1 tblsp cornstarch
2 tblsp cold water
Heat all ingrediants except cornstarch and water.
Mix water and cornstarch, add to sauce.
Simmer until thickened stirring ocassionally
1 small can crushed pineapple including juice
1/2 tsp orange peel, grated
1/2 cup orange juice
1 tblsp sugar
1/4 tsp ground ginger
1 tblsp cornstarch
2 tblsp cold water
Heat all ingrediants except the cornstarch and water.
Mix cornstarch and water, add to sauce.
Simmer stirring constantly until thickened.
3 eggs slightly beaten.
2 cups milk.
1 1/2 cups cooked rice.
1/2 cup sugar.
1 tsp. vanilla.
1/2 tsp. salt.
cinnamon
In a Pyrex bowl or baking dish combine eggs, rice, milk, sugar, vanilla, and salt.
Mix well.
Bake in a pre-heated 325 oven for 25 minutes.
Remove from oven, stir, and sprinkle with cinnamon.
Continue baking approximently 20 to 25 minutes until knife inserted between center and edge of dish or bowl comes out clean.
1 box (18 oz.) chocolate cake mix.
1 cup mayonnaise
1 cup water.
3 eggs.
1 tsp. ground cinnamon (optional).
Beat all ingrediants at medium speed for 2 minutes.
Pour into 2 greased and lightly floured 9 inch round cake pans.
Bake at 350 degrees for 30 minutes or until toothpick inserted in center of cake comes out clean.
Frost cake with chocolate frosting or use the Thousand Island frosting recipe found in this web site.
Soup bone with meat or any type of boneless piece of beef.
1 large onion chopped.
4 cans (14 ozs) low sodium beef broth.
1 can (28 oz.) plum tomatoes, chopped.
1 can (8 ozs) tomatoe sauce.
1 carrot thinly sliced.
1 zuchini small diced.
1 can garbonzo beans.
1 cup small pasta.
2 cups chopped cabbage.
1/2 tsp. dried oregano and basil (optional).
If using bones brown in 350 degree oven.
If using meat brown in olive oil in the pot that you make the soup in.
Add 2 cans beef broth, chopped onion and simmer slowly covered for 30 minutes.
Add the can of tomatoes along with the liquid.
Add half a can of the tomato sauce and 1/2 cup water.
If you desire a soup with more tomato taste add the remaining tomato sauce and 1/2 cup water if desired.
Add zuchini, carrot, and cabbage.
Drain and rinse garbonzo beans and add to soup.
Add the small pasta.
Add oregano and basil if desired.
Slowly simmer soup covered for 45 minutes or until vegetables and pasta are tender.
Remove meat or soup bone and serve with Italian bread.
2 lbs. boneless skinless chicken breasts.
1/4cup soy sauce.
Cut chicken into 1 inch pieces.
Place in container pour soy sauce over chicken and mix to coat chicken.
Let marinate covered for 30 minutes.
3 green onions
Cut about an inch from top and bottom of onions and discard.
Cut onions into small pieces and set aside.
1 1/2 cups chicken broth.
1/2 cup sugar/
1/3 cup soy sauce.
2 tblsp white vinegar.
2 tsp sherry.
1/2 tsp hot chili gatlic sauce.
Mix all ingredients in bowl adding sugar and chili sauce last, set aside.
1/3 cup cornstarch.
water
Mix enough water into cornstarch until desolved.
Mixture should be smooth.
1 cup flour.
2 eggs beaten.
1 cup cornstarch.
2 cups peanut oil
Dip each piece of chicken into flour, shake off excess flour.
Then dip in egg shaking off excess.
Then dip in cornstarch shaking off excess.
Place each piece on a plate.
Heat wok on high add peanut oil.
When oil is hot addsome of the chicken and cook 10 minutes.
Cook chicken in small batches.
Place chicken on a plate over paper towels and keep warm.
Empty oil and wipe out wok.
Heat wok on high heat and add sauce mixture.
Cook until boiling and stir in cornstarch mixture.
Boil until it begins to thicken and add chicken.
Turn down heat and toss chicken until it is coated.
Add green onions and cook one minute.