1 pkg chicken stuffing mix
1 1/2 C hot water
1/4 C butter
6 boneless, skinless chicken breasts
1 pkg mixed vegetables, defrosted
1 can cream of mushroom soup
1/3 C sour cream or milk
Preheat oven to 375 degrees. Mix stuffing mix, water and butter and set aside.
Place chicken breasts in 13 x 9 inch baking dish. Add vegetables. Mix soup and sour cream; pour over chicken. Top with stuffing mixtre. Bake for 35 minutes or until chicken is cooked through.
Monday, December 14, 2009
MARTHA JANE'S HOT FUDGE
1/3 C cocoa
1 C sugar
1/4 C half n half or more
2 Tbsp caro syrup
1 tsp.
Bring ingredients to a boil and serve.
1 C sugar
1/4 C half n half or more
2 Tbsp caro syrup
1 tsp.
Bring ingredients to a boil and serve.
BECKI'S HAM & CHEESE CHOWDER
1 ham bone
6 or 7 large potatoes
1 Tbsp garlic salt
1/2 C dried onion or 1 small onion finely chopped
1 cube of butter
2 C half n half (or milk)
1 C heavy cream
1 tsp pepper
1 tsp celery salt
1 Tbsp chicken soup base or bouillon
1 block of cream cheese
1 C sour cream
3 C shredded sharp chedder cheese
4 C cubed ham
2 cans of corn
Peel and dice potatoes, in large stock pot ocver potatoes and ham bone with water. Add garlic, salt and onion. Cook until potatoes are tender. Remove ham bone. Turn to very low heat. Add butter, half n half, cream, spices and soup base. Stir until butter melts. In separate bowl, melt cream cheese in microwave. Add sour cream and mix until smooth. Add some of the hot soup to cheese mixture and whisk in until smooth. Slowly pour into soup stirring constantly. Add shredded cheese. Allow cheese to melt slowly, then add ham and corn, keeping at low heat. Let ham and conr heat through. Serve. YUM!
6 or 7 large potatoes
1 Tbsp garlic salt
1/2 C dried onion or 1 small onion finely chopped
1 cube of butter
2 C half n half (or milk)
1 C heavy cream
1 tsp pepper
1 tsp celery salt
1 Tbsp chicken soup base or bouillon
1 block of cream cheese
1 C sour cream
3 C shredded sharp chedder cheese
4 C cubed ham
2 cans of corn
Peel and dice potatoes, in large stock pot ocver potatoes and ham bone with water. Add garlic, salt and onion. Cook until potatoes are tender. Remove ham bone. Turn to very low heat. Add butter, half n half, cream, spices and soup base. Stir until butter melts. In separate bowl, melt cream cheese in microwave. Add sour cream and mix until smooth. Add some of the hot soup to cheese mixture and whisk in until smooth. Slowly pour into soup stirring constantly. Add shredded cheese. Allow cheese to melt slowly, then add ham and corn, keeping at low heat. Let ham and conr heat through. Serve. YUM!
PERFECT CHEESECAKE
4 egg whites (SAVE THE YOLKS!!!)
2 lbs. cream cheese
1 1/4 C sugar
4 egg yolks
2 tsp vanilla
1 tsp lemon zest
1/4 C. heavy cream
1/4 C sour cream
1. Wrap heavy duty tin foil around spring form pan.
2. Spread softened butter onto bottom and sides of pan.
3. Sprinkle graham cracker crumbs around bottom and sides of pan.
Whip egg whites until fluffy. Set aside.
Cream cream cheese and then add sugar, egg yolks, vanilla, zest, heavy cream & sour cream. Fold in the egg whites. Pour into the pan. Bake pan on cookie sheet with HOT water all around it (water bath). Bake at 325 degrees for ??? long (YIKES! I don't remember and didn't write it down)!
2 lbs. cream cheese
1 1/4 C sugar
4 egg yolks
2 tsp vanilla
1 tsp lemon zest
1/4 C. heavy cream
1/4 C sour cream
1. Wrap heavy duty tin foil around spring form pan.
2. Spread softened butter onto bottom and sides of pan.
3. Sprinkle graham cracker crumbs around bottom and sides of pan.
Whip egg whites until fluffy. Set aside.
Cream cream cheese and then add sugar, egg yolks, vanilla, zest, heavy cream & sour cream. Fold in the egg whites. Pour into the pan. Bake pan on cookie sheet with HOT water all around it (water bath). Bake at 325 degrees for ??? long (YIKES! I don't remember and didn't write it down)!
TURKEY AND WHITE-BEAN CHILI
2 Tbsp canola oil
1 lb. ground turkey
coarse salt and ground pepper
1 lg onion, chopped
1 small can green chilis
2 tsp ground cumin
1 Tbsp tomato paste
2 cans (19 ounces each) cannellini beans, drained and rinsed
1 C water
sour cream, cilantro, and radishes, for garnish
1. In a large, deep, skillet, heat oil over medium-high heat. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.
2. Add onion and chilis; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes
3. Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
4. Garnish with sour cream, cilantro and radishes, if desired.
1 lb. ground turkey
coarse salt and ground pepper
1 lg onion, chopped
1 small can green chilis
2 tsp ground cumin
1 Tbsp tomato paste
2 cans (19 ounces each) cannellini beans, drained and rinsed
1 C water
sour cream, cilantro, and radishes, for garnish
1. In a large, deep, skillet, heat oil over medium-high heat. Add ground turkey; season with salt and pepper. Cook, breaking up turkey with spoon, until browned, 9 minutes.
2. Add onion and chilis; cook until soft, 3 minutes. Stir in cumin and tomato paste; cook 2 minutes
3. Add cannellini beans, chicken broth, and water; bring to boil. Reduce heat; simmer until thick, 15 to 20 minutes.
4. Garnish with sour cream, cilantro and radishes, if desired.
CAROL'S EGG NOG
1. 12 eggs separated, beat egg yolks
2. Gradually add 1 1/2 C sugar
3. Add flavorings: brandy & rum
4. 1 tsp vanilla
5. 1/2 tsp nutmeg
2. Gradually add 1 1/2 C sugar
3. Add flavorings: brandy & rum
4. 1 tsp vanilla
5. 1/2 tsp nutmeg
CAROL'S PIE CRUSTS
Combine:
2 1/4 C flour
1 tsp salt
Cut in:
1 C shortening
Combine in small bowl:
1/4 C cold water
1 Tbsp vinegar
1 egg
Mix together dry mix to wet mix, divide into half. Roll out 1 half into circle big enough for pie pan.
Makes 2 crusts
2 1/4 C flour
1 tsp salt
Cut in:
1 C shortening
Combine in small bowl:
1/4 C cold water
1 Tbsp vinegar
1 egg
Mix together dry mix to wet mix, divide into half. Roll out 1 half into circle big enough for pie pan.
Makes 2 crusts
CAROL'S CINNAMON ROLLS
2 C scalded milk
1/2 C shortening
1/2 C sugar
2 tsp salt
6 C flour
2 eggs
2 Tbsp yeast
Combine yeast, then sugar to milk after it cools off a bit. Add eggs, salt, shortening and flour. Mix with dough hook for about 8 minutes on medium. Cover dough with towel to rise. Grease counter with shortening. Dump dough onto greased surface. Roll out dough into large rectangle. Spread dough with butter, sugar, cinnamon and evaporated milk (secret ingredient). Roll dough and slice into 1 1/2 inch pieces. Lay out rolls on cookie sheet and bake at 375 degrees for 12-15 minutes.
1/2 C shortening
1/2 C sugar
2 tsp salt
6 C flour
2 eggs
2 Tbsp yeast
Combine yeast, then sugar to milk after it cools off a bit. Add eggs, salt, shortening and flour. Mix with dough hook for about 8 minutes on medium. Cover dough with towel to rise. Grease counter with shortening. Dump dough onto greased surface. Roll out dough into large rectangle. Spread dough with butter, sugar, cinnamon and evaporated milk (secret ingredient). Roll dough and slice into 1 1/2 inch pieces. Lay out rolls on cookie sheet and bake at 375 degrees for 12-15 minutes.
BANANA NUT BREAD (April's recipe)
1/3 C shortening
1/2 C sugar
2 eggs
1 C mashed banana
1 3/4 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C chopped nuts
Cream together shortening and sugar. Add eggs and beat well. Add dry ingredients and banana. Stir in nuts. Bake in greased pan 45-50 minutes at 350 degrees.
1/2 C sugar
2 eggs
1 C mashed banana
1 3/4 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 C chopped nuts
Cream together shortening and sugar. Add eggs and beat well. Add dry ingredients and banana. Stir in nuts. Bake in greased pan 45-50 minutes at 350 degrees.
MARTHA'S MEAT LOAF (Martha Stewart, that is)
3 C cubed bread
1/2 C milk
1 onion, minced
1 C celery minced
2 cloves garlic, minced
1 lb. ground sirloin
1 lb. ground pork
2 eggs
1 Tbsp coarse salt
1/2 Tbsp black pepper
2 Tbsp dijon mustard
1/4 C parsley, chopped
1/2 package of bacon, uncooked
Glaze (recipe below)
1. Soak cubed bread in milk. Let sit while you prepare sauted veg.
2. Saute onion, celery and garlic. Take off burner.
3. Mix saute mix into ground sirlion and ground pork.
4. Add eggs.
5. Add salt, pepper, mustard, parsley & bread.
6. Shape mix into loaf on baking pan. Wrap loaf with bacon. Glaze.
Glaze:
1/2 C brown sugar
1 Tbsp dry mustard
1 tsp Tomato paste
2 Tbsp water
(I sometimes substitute 1/4 C ketchup for tomato paste & water).
Wisk ingredients together. Brush on loaf. Bake uncovered on 350 degrees for 1 1/2 hours.
1/2 C milk
1 onion, minced
1 C celery minced
2 cloves garlic, minced
1 lb. ground sirloin
1 lb. ground pork
2 eggs
1 Tbsp coarse salt
1/2 Tbsp black pepper
2 Tbsp dijon mustard
1/4 C parsley, chopped
1/2 package of bacon, uncooked
Glaze (recipe below)
1. Soak cubed bread in milk. Let sit while you prepare sauted veg.
2. Saute onion, celery and garlic. Take off burner.
3. Mix saute mix into ground sirlion and ground pork.
4. Add eggs.
5. Add salt, pepper, mustard, parsley & bread.
6. Shape mix into loaf on baking pan. Wrap loaf with bacon. Glaze.
Glaze:
1/2 C brown sugar
1 Tbsp dry mustard
1 tsp Tomato paste
2 Tbsp water
(I sometimes substitute 1/4 C ketchup for tomato paste & water).
Wisk ingredients together. Brush on loaf. Bake uncovered on 350 degrees for 1 1/2 hours.
LION HOUSE DINNER ROLLS
2 C warm watter (110 - 115 degrees)
2 Tbs dry yeast
2 tsp salt
1 egg
2/3 C nonfat dry milk powder (instant or non-instant)
1/4 C sugar
1/3 C butter or shortening
5 - 5 1/2 C all-purpose flour or bread flour
1. In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5. Add about 1/2 cup flour and mix again, by hand or mixer.
6. Dough should be soft, not overly sticky, and not stiff.
7. (It is not necessary to use the entire amount of flour).
8. Scrape dough off sides of bowl and pour about 1 T. vegetable oil all around the sides of the bowl so it is covered with oil.
9. Cover with plastic wrap and allow to rise in warm place until double in size.
10. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
11. Roll out and cut rolls in desired shape and size.
12. Place on greased (or parchment line) baking pans.
13. Let rise in warm place until rolls are double in size (about 1 to 1 1/2 hours).
14. Bake at 375 degrees for 15 to 20 minutes or until browned.
15. Brush with melted butter while hot.
Makes 2 dozen
Cal. 191 (serving size: 1 roll)
2 Tbs dry yeast
2 tsp salt
1 egg
2/3 C nonfat dry milk powder (instant or non-instant)
1/4 C sugar
1/3 C butter or shortening
5 - 5 1/2 C all-purpose flour or bread flour
1. In large bowl of electric mixer, combine water and milk powder, stir until dissolved.
2. Add yeast, then sugar, salt, butter, egg, and 2 cups flour.
3. Mix on low speed of mixer until ingredients are wet, then 2 minutes at medium speed.
4. Add 2 cups more flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand).
5. Add about 1/2 cup flour and mix again, by hand or mixer.
6. Dough should be soft, not overly sticky, and not stiff.
7. (It is not necessary to use the entire amount of flour).
8. Scrape dough off sides of bowl and pour about 1 T. vegetable oil all around the sides of the bowl so it is covered with oil.
9. Cover with plastic wrap and allow to rise in warm place until double in size.
10. After dough has risen, sprinkle cutting board or counter with flour and place dough on floured surface.
11. Roll out and cut rolls in desired shape and size.
12. Place on greased (or parchment line) baking pans.
13. Let rise in warm place until rolls are double in size (about 1 to 1 1/2 hours).
14. Bake at 375 degrees for 15 to 20 minutes or until browned.
15. Brush with melted butter while hot.
Makes 2 dozen
Cal. 191 (serving size: 1 roll)
MISSI YEAST ROLLS
Mix:
1/2 C sugar
1 tsp salt
1 egg
In another bowl, mix:
2 C warm water
2 1/4 tsp yeast
Mix well and then mix with egg mixture.
Stir in 2 1/2 C flour until mixed.
Stir in 2 1/2 C more cups of flour and 3 Tbs butter
Set bowl out with cloth over the top of dough to rise. Punch down and then put in a container in fridge. When you want some rolls, take the dough out and roll balls and put in pan as many as you like (leaving the rest in fridge). Cover the pan and let rise for an hour. Bake at 350 degrees until golden.
(I haven't tried these rolls yet, but they seem simple and easy and I like the fact that I refrigerate the dough until I need it. The recipe comes highly recommended)
1/2 C sugar
1 tsp salt
1 egg
In another bowl, mix:
2 C warm water
2 1/4 tsp yeast
Mix well and then mix with egg mixture.
Stir in 2 1/2 C flour until mixed.
Stir in 2 1/2 C more cups of flour and 3 Tbs butter
Set bowl out with cloth over the top of dough to rise. Punch down and then put in a container in fridge. When you want some rolls, take the dough out and roll balls and put in pan as many as you like (leaving the rest in fridge). Cover the pan and let rise for an hour. Bake at 350 degrees until golden.
(I haven't tried these rolls yet, but they seem simple and easy and I like the fact that I refrigerate the dough until I need it. The recipe comes highly recommended)
HONEY BUTTER
1/2 C butter, softened
1/2 t vanilla
1/2 C honey
Whip softened butter until light and fluffy (this is the trick). Add vanilla and honey gradually. Beat for 20 minutes. (I just beat it till it's light and fluffy). Makes 1 cup.
Serve this with homemade Molly's rolls or Missi yeast rolls
1/2 t vanilla
1/2 C honey
Whip softened butter until light and fluffy (this is the trick). Add vanilla and honey gradually. Beat for 20 minutes. (I just beat it till it's light and fluffy). Makes 1 cup.
Serve this with homemade Molly's rolls or Missi yeast rolls
MOLLY'S ROLLS (Ami Bethea)
1 C warm Water
1 C warm milk (heat in microwave for 30 seconds and let sit while the yeast bubbles)
1/3 C sugar
1 package yeast (2 1/4 tsp)
1/3 C oil
1/2 T salt
1 egg
flour - I think I ended up using 5 1/2 to 6 cups
In mixer: combine yeast, sugar and warm water; let grow until bubbly (about 5 minutes). Add milk into yeast mix. Mix in oil and egg. Slowly add 2 C flour, mix and salt. Add 1/2 C flour at a time until it comes away from side of bowl. Let the dough rise in mixing bowl, coverning the top of the bowl with a towel, for about 30 minutes. Now it's time to shape the rolls.
Roll shape: Scrape dough out of bowl onto floured board. Divide dough into 2. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and 3/4 inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make 2 strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 24 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on a greased pan with other short end down on the paper. Repeat iwth remaining pieces of dough. Be sure all rolls face the same direction onbaking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 hour.
Bake at 400 degrees for about 10 minutes or until golden brown on top. Brush hot rolls with melted butter. Makes 2 dozen.
(This recipe was given to me by Ami Bethea who made the rolls for us). Make sure to serve with honey butter)
1 C warm milk (heat in microwave for 30 seconds and let sit while the yeast bubbles)
1/3 C sugar
1 package yeast (2 1/4 tsp)
1/3 C oil
1/2 T salt
1 egg
flour - I think I ended up using 5 1/2 to 6 cups
In mixer: combine yeast, sugar and warm water; let grow until bubbly (about 5 minutes). Add milk into yeast mix. Mix in oil and egg. Slowly add 2 C flour, mix and salt. Add 1/2 C flour at a time until it comes away from side of bowl. Let the dough rise in mixing bowl, coverning the top of the bowl with a towel, for about 30 minutes. Now it's time to shape the rolls.
Roll shape: Scrape dough out of bowl onto floured board. Divide dough into 2. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and 3/4 inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make 2 strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 24 pieces of dough.
Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on a greased pan with other short end down on the paper. Repeat iwth remaining pieces of dough. Be sure all rolls face the same direction onbaking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 hour.
Bake at 400 degrees for about 10 minutes or until golden brown on top. Brush hot rolls with melted butter. Makes 2 dozen.
(This recipe was given to me by Ami Bethea who made the rolls for us). Make sure to serve with honey butter)
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