1 cup dry black beans 1/8 teaspoon cayenne pepper
6 cups either chicken or beef stock 1 bay leaf
¼ cup oil 1 teaspoon salt
1 cup chopped celery 2-4 pepper corns
1 cup chopped onion 2 whole cloves
2 cloves garlic, crushed ½ cup powdered milk
1/3 cup uncooked brown rice
Soak beans overnight. Drain and cook with 6 cups stock until tender, about 2 hours. In large Dutch oven, heat oil; sauté celery, onion, and garlic until soft. Add rice and sauté 2-3 minutes longer. Stir in 1 cup of stock from beans. Add beans and rest of liquid in which they were cooked. Add remaining ingredients except milk. Cook 1-2 hours. Blend milk with ½ cup soup broth; add mixture to soup. Serve garnished with chopped green onion and lime slices, if desired. 4-6 servings.
Oatmeal Buns
1 cup quick oatmeal 2 eggs
2 cups boiling water 2 packages dry yeast
1 teaspoon salt ½ cup warm water
½ cup molasses 5½ - 6 cups flour
1/3 cup shortening
Mix quick oatmeal and 2 cups boiling water. Add salt, molasses, and shortening. (Boiling water will melt the shortening.) Let cool. Then add eggs and dry yeast dissolved in ½ cup warm water. Add 5½ - 6 cups flour. Dough will be soft. Let rise once, then form buns. Grease hands as dough is sticky. Let rise again. Bake 20 minutes at 350º.
I use my Oster bread hooks for these. Grease the top of the hooks so dough won't climb them. Easy & fast.
Whole Wheat Bread
½ cup warm water 1 cup sugar
2 teaspoons sugar 4 tablespoons molasses
2 packages yeast 1 tablespoon salt
¾ cup shortening (I use Crisco) 4 cups whole wheat flour
4 cups warm water 8 cups white bread flour
Mix ½ cup warm water, 2 tsp. sugar, and yeast. Set aside. In a large bowl, mix together shortening, 4 cups warm water, 1 cup sugar, molasses, and salt. Add yeast mixture, then flours. Work dough well. Put in a warm place to raise ½ hour. Knead down. Let dough raise another 45 minutes. Knead down. Let raise another 45 minutes. Shape into bread loaves. Put into greased (sprayed) bread pans. Should make six small loaves. Don't make large loaves. Let raise approx. 1½ hours. Bake 350º (preheated oven) for about 40 minutes.
Flour Tortillas
4 cups flour ½ cup shortening
2 tsp. salt 1 cup lukewarm water (or a little more)
Blend flour, salt, and shortening with pastry blender or forks until shortening is very well distributed. Add lukewarm water and blend well. Turn out onto lightly-floured board and knead about 50 strokes. Divide dough into 15 roughly equal sections. Cover with cloth; rest for at least 15 minutes. Roll each section of dough into a very thin "circle". (My circles usually aren't very circular.) Cook on a moderately hot ungreased skillet, turning once.
It works well to roll one tortilla while another is cooking, especially if you have a helper. Your skillet should be warm enough to cook one side in about one minute. You will need to experiment with your cookware and stove to achieve the right combination. I usually have to sacrifice the first one as a "test tortilla" and throw it out. I like using our heavy cast iron skillet. After cooking one tortilla, put it on a plate and cover with a towel. Pile rolled tortillas on top as they wait to cook and they will get soft and more elastic from the warmth. You can gently tug them even thinner with your fingers before cooking.
Wrap and store in refrigerator or freeze. To reheat, pat both sides with water and warm directly on the rack in a 300º oven for a few minutes. This will also make the tortillas softer, as long as you don't leave them in too long.
1 package (12 oz.) fresh cranberries 2 cans mandarin oranges, drained and cut in
1 ½ cups sugar small pieces
3 cups boiling water 1 cup chopped walnuts or pecans
3 packages (3 oz. each) orange jello 1 can crushed pineapple, undrained
Grind cranberries in food grinder, stir in the sugar to blend. Set aside. Dissolve gelatin in water; cool until mixture begins to thicken. Add to cranberry mixture. Add oranges, nuts, and pineapple. Stir well; pour into lightly oiled 8-cup mold. Chill overnight. Unmold and serve on a plate of crisp greens. 16 servings.
1 package unflavored gelatin ½ cup red hots
2 packages red jello 2 cups 7 Up
2 cans applesauce
Mix jello powders, applesauce, and red hots together in sauce pan. Bring to a boil over low heat. Pour into glass 9 x 13 serving dish and carefully add 7 Up. Place in refrigerator until set.
Strawberry Nut Salad
2 small (or 1 large) pkg. strawberry gelatin Topping:
1 cup boiling water 1/3 cup sugar
2 packages frozen sliced strawberries 2 tablespoons flour
3 bananas, mashed 2 tablespoons butter
1 (No. 2) can crushed pineapple, drained 2 beaten eggs
1 cup broken walnuts 1 cup pineapple juice
1 pint sour cream (I don't use this much.) 1 cup heavy cream or 1 pkg. Dream Whip
Dissolve jello in hot water; stir in thawed strawberries and juice, pineapple, banana and nuts. Pour ½ mixture in 9 x 13 pan or large mold; refrigerate until firm, about 1 ½ hours. Spread with sour cream, then spoon gently the remaining mixture and refrigerate. For topping, combine sugar, flour, and egg; stir in pineapple juice. Cook over low heat, stirring constantly until thick; remove from heat. Add butter and cool. Then fold in the cream that has been whipped (or the Dream Whip prepared according to package directions). Can be put on jello salad ahead of time. Optional: Top with shredded mild cheddar cheese.
Banana and Peanut Salad
Dressing: 3 cold bananas
1 tablespoon vinegar 1 cup Spanish peanuts
½ cup water or chopped blanched peanuts
2 tablespoons flour
½ cup sugar
1 tablespoon butter
2 egg yolks
Make dressing before hand and refrigerate. Mix vinegar, water, flour, and sugar well. Add rounded tablespoon of butter. Cook over low heat until it begins to thicken. Pour beaten egg yolks slowly into mixture and continue cooking until thick and creamy. Cool and refrigerate. Have ready cold bananas and peanuts. Peel and dice bananas. In a cold bowl, put layer of bananas, layer of nuts, layer of dressing, layering until all ingredients are used. Chill ½ hour, serve cold with cold or hot meat dishes.
1 pound hamburger Shredded cheese (cheddar, colby-jack, etc.)
½ envelope taco seasoning 1 medium head lettuce
1 cup salsa tortilla corn chips
Brown and drain hamburger. Mix in ½ envelope dry taco seasoning, then add about 1 cup salsa. Allow mixture to cool. Shred or cut lettuce into bite-size pieces. Crush chips into smaller pieces, reserving enough "perfect" chips to arrange around the edge of your bowl. Mix meat mixture, lettuce, and cheese close to serving time. The amount of cheese used can vary according to your taste. I reserve 1/3 to ½ cup of the cheese to garnish the top of the salad. Just before serving, mix in crushed chips. Tuck the perfect chips in around the edge of the bowl and sprinkle top with cheese.
Notes: You may choose to add other favorite taco ingredients such as olives. (I don't like olives.) The cheese should not be finely shredded for best results. This dish is best served and eaten all in one sitting as the chips will get soggy and the lettuce may wilt slightly. If you won't be able to eat it all at once, only mix together as much as you can eat. If taking salad away from home, mix lettuce and chips in once you get to your destination, if possible.
Quiche Lorraine
Deb Stanley
1 pie shell 2 cups shredded Swiss cheese
8 slices bacon, crisply cooked and drained 2 tablespoons flour
4 eggs 3 slices bacon for bacon curls
1 ½ cups milk sprigs of parsley
½ teaspoon salt
Heat oven to 350º. Combine eggs, milk, and seasoning. Mix well. Toss cheese and add flour. Add cheese mixture and bacon to egg mixture. Pour into pie shell. Bake at 350º for 40-45 minutes. Bacon curls: cook 3 slices bacon until almost crispy. Roll each slice around tines of fork to make curls. Drain on absorbent paper. Arrange with sprigs of parsley in center of quiche.
Meatballs: 1 medium onion, chopped
2 ½-3 pounds hamburger 1 (4 oz.) can mushrooms, drained and
2 slices bread, crumbed chopped
¼ cup crushed soda crackers Cheddar or American cheese, cubed
¼ cup milk Sauce:
2 eggs 2 cans tomato soup
1 tablespoon soy sauce 2 ¼ cups brown sugar
¼ cup crushed bacon (beef) ¾ cup white vinegar
1 teaspoon salt 2 teaspoons dry mustard
¼ teaspoon pepper 1 teaspoon soy sauce
Mix meatball ingredients, except cheese well. Use hamburger mixture the size of walnut, flatten, and add one cube cheese. Make into meatballs. Pack singly into 9 x 12 Teflon pan.
Bake 15 minutes in 350º oven.
Mix sauce ingredients well. Drain excess fat from meatballs. Pour sauce over all. Cover with aluminum foil and bake 45-50 minutes. Serve hot over rice.
Spicy Meatballs
Joyce Mueller
Sauce: Meatballs:
¼ pound butter or margarine 1 pound ground beef
½ cup vinegar 1 teaspoon Accent (optional)
¼ medium onion, chopped 1 teaspoon salt
¾ teaspoon sugar 1 small onion, chopped fine
½ cup ketchup ½ cup soft bread crumbs
½ cup water ¼ cup milk
½ teaspoon dry mustard ¼ teaspoon garlic powder
1 tablespoon lemon juice or Realemon
Prepare sauce and put in crockpot to simmer while preparing meatballs. Mix meatball ingredients and form into 1-inch meatballs. Place on broiler pan and bake at 400º for 10 to 15 minutes. Put into sauce and cover, cook on low 4-6 hours. Serve with toothpicks. This recipe may be doubled and will serve 12 or more.
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