Category Archives: Recipes

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TGIF Macaroni & Cheese Deluxe!

MACARONI & CHEESE DELUXE

(LOW-FAT & LOW SODIUM)

(Guaranteed to please—rated as scrumptious as regular mac-&-cheese)

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4 ounces macaroni, uncooked

1/2 cup sour cream

¼ tsp. salt

4 ounces shredded Colby cheese

1 cup ricotta cheese (or cottage cheese)

1 large egg

Pinch pepper

Pinch paprika

  1.  Cook macaroni according to package directions; drain
  2. Combine ricotta (or cottage cheese), sour cream, lightly beaten egg, salt & pepper in large bowl
  3. Stir in shredded Colby cheese.
  4. Add macaroni, stirring well
  5. Pour mixture into greased baking dish and sprinkle with paprika
  6. Bake for 45 minutes at 350°

Servings:  3   Preparation time:  30 minutes

Delicious!  TGIF!

Johnnycake, Y’all!

 

With cold weather coming on, I thought this recipe would be most appropriate for all those soups and chili y’all are making now.  This is a type of corn bread, more familiar in the northern states.

In early America this was called journey cake—fine to pack for a long horseback trip.  This recipe is a good one—eggs, butter, milk, white flour and cornmeal.  It is similar to corn bread but richer due to the eggs and a tad sweeter.   This is best served warm, straight from the oven, with lots of butter.  Can be dunked into soups, chili, or eaten as a bread with butter and preserves on top.  Yummy!

 

INGREDIENTS:

2 eggs, room temperature and beaten

½-teaspoon salt (optional)

2 tablespoons each  sugar and butter, melted

1 cup each cornmeal and all-purpose flour

2 teaspoons baking powder

1-cup milk, room temperature

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BAKING PAN:

One 8-inch square pan, greased or Teflon

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PREPARATION:

15 MINS.

Preheat oven to 425°.  Into a large bowl, break the eggs and add the salt.  Whip until eggs are light in color.  Beat in sugar and butter.

In a small bowl, sift the cornmeal, flour and baking powder.  Alternately, add this and the cup of milk to the egg mixture.  Blend well.

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FORMING:

3 MINS.

Pour the batter into the buttered square pan and work it into the corners with a spatula or spoon.

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BAKING:

425°

20 MINS.

Bake in the oven.  Pierce the center of the loaf with a wooden pick.  If it comes out clean and dry, the bread is done.

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FINAL STEP:

Remove bread from the oven.  Serve while warm or on a journey.

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HOME-MADE PIZZA

 Pizza Pizza

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1–package Martha White Pizza dough

 

1–14 oz. jar Pizza sauce

 

3/4 lb. Johnsonville sweet Italian sausage — browned (Or 2 sausage links with casing removed)

 

1–Large portabella mushroom – diced

 

1–Cup diced sweet onions

 

2–Cups shredded mozzarella cheese

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Prepare Pizza dough per package directions.  Let raise 5 minutes. 

Spray pizza pan with Pam and spread dough across the pan, carefully and gently.  Prick holes in the dough with fork tines, evenly across.  Bake in 450° oven for 6 minutes or according to package directions.

Remove from oven and spread about 1/2 jar of pizza sauce on top of dough.  Add toppings, spreading evenly.  Bake for 14 minutes on lowest oven shelf. 

Remove from oven when dough is slightly browned and crisp.  Let set for 5 minutes, then slice and serve. 

Any alternate toppings can be used.  Make it a veggie pizza, all meat, fruit, or whatever.  You’re the chef!

NO-SOAK BAKED BEANS

 

 

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1-1/2 Cups Navy beans, dried                                         

1/2  Cup Onion, chopped

2 Tablespoons Molasses                                        

3 Tablespoons Ketchup

1 Tablespoon Mustard, dried                                           

1 teaspoon Salt*(optional)

1/2 teaspoon apple cider Vinegar                               

1/4  pound Salt Pork*(optional)

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  1. Clean beans and put into large pot.
  2. Add enough water to cover.
  3. Bring to a boil and cook for 2 minutes. 
  4. Turn off heat and let set for 1 hour.
  5. Simmer the beans for 1/2 hour or until tender.
  6. Preheat oven to 250°.
  7. Drain the beans, reserving the bean water.
  8. Add flavoring ingredients.
  9. Place all in a greased baking dish and decorate with salt pork.
  10. Bake for 6-9 hours, covered.
  11. Add reserved water if beans become dry.
  12. Uncover beans for the last hour of cooking. 

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Servings:  4 Serving size:  1 Cup Preparation time:  6-9 hours

*Low sodium recipe.

Gramma’s Filled Cookies

 

 

Gramma’s Filled Cookies

 

 Filling:

 1 cup chopped raisins

 1 cup sugar

 2 tablespoon flour

½ teaspoon lemon juice

¼ cup boiling water        

Combine above ingredients in small saucepan and cook over low to medium heat until raisins are very soft and mixture has thickened.  Set aside to cool before using for cookies.

 

 

Cookies:

2/3 cup shortening          2 cups brown sugar

2 eggs, well-beaten         3 cups flour

½ teaspoon salt                2 teaspoons baking powder

1 teaspoon vanilla

 

Cream shortening and sugar, add eggs.  Sift in flour, salt, and baking powder.

Add vanilla.  Roll dough out 1/8 inch thick and cut out in circles.  Put filling in center of circle and put another circle on top and press down around edges to seal.  Bake in moderate oven 350-375° for 20-25 min., or until nicely browned.  These store well in closed container.  Excellent holiday or any day cookies.

Old-Fashioned Fluffy Dumplings

Biscuits or dumplings. ONE part vegetable oil ...

Image via Wikipedia

Fluffy Dumplings

1 ½ cups all-purpose flour

1-Tablespoon baking powder

½-teaspoon salt (optional)

2 Tablespoon shortening (butter/oleo/or Crisco

¾ to 1 cup of milk

Mix dry ingredients then cut in the shortening. Add enough milk to make a soft wet dough. Drop by tablespoons onto the top of BOILING stew. Simmer with low boil for 10 minutes UNCOVERED, then low boil for 10 minutes COVERED. No peeking! Serve immediately while steaming hot. Can be used with most any meat or fruit base.

Henny Penny Muffins

Macro shot of butter melting on a sliced veryb...

Image via Wikipedia

This is so yummy on a cold winter day!

  • 1/4 Cup chopped celery
  • 1/4 Cup chopped onion
  • 4 Tablespoons butter
  • 2 Cups flour
  • 1/2 teaspoon salt (omit if on a low sodium diet or replace with sea salt)
  • 2 teaspoons baking powder
  • 2 beaten eggs
  • 1 Cup milk
  • 2 Cups leftover cooked chicken, diced

Sift flour, salt & baking powder into medium bowl and mix well.  Set this aside.  Cook celery and onion in butter until golden brown.   Combine eggs, milk, chicken, and the browned celery/onion mixture.   Add all at once to dry ingredients, stirring quickly until ingredients are just moistened.  Too much stirring will toughen the batter. 

Bake in greased muffin pans in hot oven, 425 degrees, about 15 minutes.  Makes 1 1/2 dozen muffins.  Serve warm with lots of hot chicken gravy.  (diced turkey can be used as well)

Old Fashioned Egg Noodles

Noodles with Bear's Garlic

Image by Scarygami via Flickr

2 well-beaten eggs

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Mix all ingredients gently but well.  (Add 1 teaspoon milk to moisten if necessary)

Roll dough onto floured board until paper thin.  Air-dry for 4-5 hours on cooling rack.  Cut into thin slices with a sharp knife.

Drop noodles into boiling soup or liquid, and cook to your taste or about 12 minutes.