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Won Ton Wrappers
1 ½ C. flour
1 tsp. Salt
1 egg
1 T. water
Mix well and knead on a floured board. Cover and let stand for 15 minutes. Roll as
thin as paper. Cut into 3 inch squares.
Jalapeno Poppers
½ c. fine, dry bread crumbs
½ c. crushed corn flakes
1 Tbsp. Cilantro
3 12oz jars of whole, pickled jalapeno peppers
8oz cream cheese- softened
½ c. cheddar cheese- grated
1-2 egss scramled with a fork- set aside
Combine first 3 ingredients in a small bowl and set aside. Split peppers down one
side, cutting to NOT through each end. Carefully remove seeds and pulp. Combine cheeses and stuff each pepper with 1 Tbsp.
cheese mixture. Dip in egg and roll in bread crumb mixture.
COLONEL SANDERS SECRET HERBS AND SPICES
1 T. rosemary
1 T. oregano leaves
1 T. powdered sage
1 T. powdered ginger
1
tsp. marjoram
1 1/2 tsp. thyme
3 T. brown sugar, packed
3 T. dry minced parsley
1 tsp. pepper
1 T. paprika
2
T. garlic salt
2 T. onion salt
2 T. powdered chicken bouillon
1 pkg. Lipton Tomato Cup-a-Soup mix
Place all ingredients in blender with on/off speed for 3 to 4 minutes to pulverize,
or rub through a fine strainer. Store in an airtight container so it will not lose potency.
Makes about 3/4 cup.
To use with flour, add 1 ounce mix to 1 cup of flour for coating chicken.
RANCH DRESSING MIX in a Jar
4 tsp. instant minced onion
1
tsp. salt
1/4 tsp. garlic powder
1 tsp. monosodium glutamate, if desired
2 Tbsp. parsley flakes
Combine all
ingredients in a small bowl until evenly distributed.
Put mixture in small glass jar and attach recipe.
Can be doubled
or tripled to make more mix.
HONEY MUSTARD DRESSING
(Yields one cup and one-half)
Two
tablespoons mustard
Four tablespoons honey
One tablespoon white vinegar
One-half cup mayonnaise
One-half cup sour
cream
Mix together in a bowl with wire whisk and serve
Quick Bread Mix
These are great baked in mini pans for an assortment on trays for gifts. I also bake
a lot for fall bake sales. Three cups of mix makes one large or two medium loaves. Add 1 cup pureed cooked vegetable or fruit
such as pumpkin, winter squash, carrots, apricots, applesauce, mashed banana along with whatever nuts, fruits or flavorings
you desire.
12 cups all-purpose flour
6 cups white sugar
12 teaspoons baking powder
6 teaspoons baking
soda
6 teaspoons salt
1/2 cup vegetable oil
2 eggs
Mix thoroughly flour, sugar, baking powder, soda, and
salt. (Can be stored on the shelf for months.) Mix 3 cups baking mix, oil, eggs, and 1 cup vegetables or fruits. Add flavorings,
nuts, raisins, dates, etc., if desired. Pour into one 8-1/2x4-1/2 inch or two 7-1/4x3-1/2 inch greased loaf pans. Bake at
350 degrees F (175 degrees C) for 30 to 45 minutes.
Texas two-step Soup in a Jar
1 package (1.61 oz.) Pioneer Regular or No-Fat Brown
Gravy Mix
2 tablespoons
mild red chili powder
2 teaspoons dried oregano leaves
1 teaspoon ground cumin (optional)
1 teaspoon dried minced
onion
½ teaspoon garlic salt
10 to 12 regular-size tortilla chips, coarsely crushed
1 to 1 ¼ cups uncooked small
to medium-size pasta
(such as wheels, shells, macaroni)
Pour gravy mix into wide mouth pint jar. In small bowl,
stir together chili powder, oregano-cumin, onion, and garlic salt. Make second layer. Add layers of tortilla chips and pasta
to fill jar. Seal with lid. Attach gift card (below) and decorate jar as desired.
Gift Tag: Brown ½ lb. Ground beef
in a large saucepan
or Dutch oven. Add contents of jar and 7 cups water;
heat to boil. Add (15oz.) corn with red and
green bell
peppers and 1 can (16oz.) chopped tomatoes. Reduce
heat; cover and simmer for 25-30 minutes or until
pasta
is tender, stirring occasionally. Serve with
crushed tortilla chips and shredded Monterey Jack
cheese, if desired. Makes
6 servings.
CopyCat: Heinz 57 Sauce
1/2 C. raisins
2/3 C. Heinz Ketchup
1 tsp. chili powder
1 tsp. salt
4
oz. applesauce
1 T. Wish Bone Italian Dressing
Put all ingredients in a blender and pulse for 2 minutes on high
or until smooth.
Make your own "Nutri-Grain" Bars
1 package yellow cake mix
3/4 cup margarine
2 1/2 cups quick-cooking oats
2
ounces jam
1 Tablespoon water
Preheat oven to 375. Melt margarine. Combine cake mix and oats in a
large bowl;
stir in the melted margarine until the mixture is crumbly.
Measure half of this mixture (about 3 cups) into a greased 13x9x2-inch
pan.
Press
firmly into pan to cover the bottom. Combine jam and water; spoon
over crumb mixture in pan, and spread evenly. Cover with
remaining crumb
mixture. Pat firmly to make top even. Bake at 375 for 20 minutes -- top
should be very light brown.
Cool completely before cutting into bars.
Bars can then be individually wrapped in plastic wrap and frozen.
Red Lobster Cheese Biscuit REAL Recipe !!!
2 cups of BISQUICK
1/2 cup cold water
3/4
cup grated cheddar cheese
1/2 cup butter or margarine
1 tsp Italian Seasoning (a mix of dried oregano, thyme, rosemary,
basil and marjoram -You can make your own)
1 tbsp dried parsley flakes
1 tsp garlic powder (or garlic salt)
Preheat
oven to 450 F. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Glaze with a mixture of
melted butter (or margarine), Italian Seasoning, garlic powder (or garlic salt) and parsley flakes. Bake for 10 minutes or
until golden. Do not open oven door or they will be flat. It yields 12 biscuits.
Instant Diabetic Cocoa Mix
2 cups nonfat dry milk powder
1/2 cup lower-fat powdered nondairy creamer
1/2
cup unsweetened cocoa powder
10 packets Equal® sweetener or 1 tablespoon Equal® for Recipes
3/4 teaspoon ground cinnamon
(optional)
For cocoa mix, stir together milk powder, nondairy creamer, cocoa powder, Equal® and, if desired, cinnamon.
Cover and store in an airtight container.
For each serving, in a heat-proof mug add 3/4 cup boiling water to 1/3 cup
cocoa mix; stir to dissolve.
Makes 2 2/3 cups mix (enough for 8 six-ounce servings).
HOMEMADE dryer sheets
I got 2 free packets of downey in that mail. I took an old crib sheet and cut it
into squares about the size of my hand...maybe a little bit bigger. I put the squares into an old baby wipe container....you
can use anything with a lid. Then I poured the 2 packets of fabric softener in and added about 1/2 cup of water. I used enough
water to cover the squares. Then I just shook the container up. To use....Grab a square and squeeze out the excess and toss
in the dryer.
STRAWBERRIES 'N' CREAM BATH BAGS
1/2 C. oatmeal (regular
or quick)
1/2 C. powdered milk
4 T. ground almonds
16 drops strawberry essential oil
Combine dry ingredients
in bowl, stirring to mix well. Add essential oil and
blend. Divide mixture among 3 pretty cloth bags, and tie them at the
top. Hang
one from the bathtub faucet as the water is running into the tub. Store the
other two in an airtight jar or
a ziplock bag.
HOMEMADE FEBREEZE:
2 C. fabric softener
2 C. baking soda
4 C. warm water
Mix and store
in spray bottle. Use like store-bought Febreeze
HomeMade Baby Wipes
BABY WIPES RECIPE #1
Step One
Strong paper towels work the best.
Cut one roll of paper towels in half. Take out the core so wipes pull out of the center.
Step Two
Make solution.
2
cups water
1/2 cup of baby oil
1/2 cup baby magic baby bath
Step Three
Place 1/2 roll of paper towels in
container. Pour solution over towels. Store in container. Makes 2 1/2 rolls.
BABY WIPES RECIPE #2
Step
One
Strong paper towels work the best. Cut one roll of paper towels in half. Take out the core so wipes pull out of
the center.
Step Two
Make solution.
1 Cup Boiling Water
1 Tablespoon Baby Lotion
1 Tablespoon
Baby soap
1 Tablespoon Baby Oil
Step Three
Place 1/2 roll of paper towels in container. Pour solution over
towels. Store in container. Makes 1/2 roll.
HOMEMADE Diaper rash cream
1 teaspoon mineral oil
2 teaspoons cornstarch baby powder
2 teaspoons zinc
oxide ointment
2 teaspoons triple antibiotic ointment
2 teaspoons Lotramin A/F ointment (optional for yeast
infections)
Mix
oil and cornstarch powder until a suspension is
formed. Add ointments and mix well. Place in container
with lid. Apply
with cotton swab.
Scented Rocks..alternative to Potpourri!
1/2 cup plain flour
1/2 cup salt
1/4 teaspoon essential oil(your favorite
scent)
2/3 cups boiling water
Food coloring,if desired
In bowl, mix dry ingredients well.
Add essential oil,and
boiling water to dry ingredients.(Scent will be strong,but will fade slightly when dry.)
For colored stones,blend in food
coloring,one drop at a time until desired shade is reached.
Blend ingredients,and form balls into different shape and
sizes to look like stones.
Allow stones to dry.
AFTERSHAVE
¼ c. witch hazel
½ c. water
3 drops benzion oil
1 T grapeseed oil
12 drops citrus essential oil (lime/lemon/orange)
Combine ingredients in a glass jar. Cover and place in a dark, fairly cool place.
Splash on after shaving.
BODY GLITTER
3 T. unmedicated aloe vera gel
1/2 tsp. very fine glitter, color desired
1
drop essential oil, fragrance desired (optional)
Add glitter to aloe vera gel. Add essential oil, if desired. Stir to blend, then
store at room temperature in a small, airtight jar or container.
NOTE: Some are sensitive to essential oils. Test body glitter on inside of arm before
applying to face. DO NOT USE NEAR THE EYES
homemade facial cleansing cloths.
1 roll of good quality paper towels. (I used Scott’s with ripples)
2 Cup
of warm water
2-4 Tbsp. of a daily facial wash. I used Walmart's brand. Very cheap- about 2$
I pulled the paper
towels of the roll and then cut them in half and in half again to form squares. I mixed the facial wash with the warm water
until it was dissolved. Then I put about 10 squares in the mixture at a time and then took each one out and squeezed almost
all of the sudsy mixture out of it and then hung it to dry. I have a clothes dryer rack that can hold a lot of these at one
time. If you don't have a rack just find a place to let them dry. It may take several hours. This is a little time consuming,
but worth it in my opinion. Once they are dry you can store them in a container or baggie for future use. Just take one and
wet it with warm water and the cloth become very sudsy to wash your face. Then what I do is wash all the suds of the towel
and use it to rinse my face.
GARBAGE STEW
Round steak cut into cubes and slightly browned with butter, salt pepper and garlic
powder in a skillet for about 5 minutes or so. USE THE JUICE in the pan after cooking too for flavor!
1 bell pepper, onion, carrots, potatoes (raw), and other crisp veggies cut up in
chucks or diced (your preference)
1 can of diced tomatoes
1 jalapeno or hot pepper for "kick" (make sure it is fresh and deseeded
seasonings: (I use) garlic powder, salt, pepper, parsley... just use whatever you
want...LOL put them in on top of everything in the pot.
broth: you can use a can of beef broth or I use the juice from cooking the meat,
1 cup water and 1/2 cup flour.
Once you brown the meat throw everything in a crockpot/slow cooker, mix well, and
cook on high for about 1 hour, then lower heat to low and cook for about 8-10 hours. Then yummy stew! and your house smells
good too! Make cornbread or an accompanying bread with it... freezes beautifully too!
Cheap Recipe for Pizza dough, Breadsticks or Focaccia
Ingredients:
1 3/4 cups lukewarm water
1 package yeast
1 teaspoon sugar
2 tablespoons
olive oil
1 egg
1/2 teaspoon salt,
5 1/2 cups of flour
Mix the water, yeast and sugar together. Let sit for 10 minutes. Mix olive oil, egg
and salt in mixing bowl. Add the water-yeast-sugar mixture to the olive oil mixture, then add the flour. Knead or process
until dough is mixed. (you may need to add a little more water). The dough should seem slightly sticky. Knead by hand for
about 5 minutes on a floured surface. Let rise (covered) for about 1 1/2 to 2 hours in a greased bowl. Divide into three portions.
You may then use the dough or freeze it. It's good for about 3 months in the freezer. I usually make two batches (6 portions)
at once.
To use for pizza: Precook the crust for 4 minutes at 425 degrees. Add sauce and toppings
and cook at 425 degrees for 13 minutes.
For breadsticks: Form into sticks. Sprinkle course salt on top and bake for
approx. 13 minutes at 415 degrees.
For focaccia: Shape into square pan and add toppings (onions, garlic or spices)
and drizzle the top with olive oil. Let rise for about 1/2 hour. Cover the pan with foil and bake at 415 degrees for 13 to
15 minutes. (I cover the pan with foil and bake the focaccia on the barbecue.)
This is a cheap and easy recipe that
is freezable. The dough can be used for either three medium pizzas 18 breadsticks or 3 focaccia breads. I just divide the
dough into three parts and freeze. Then I can decide what I want to make later and pull one or two portions out of the freezer
about 2 1/2 hours (or more) in advance of the meal.
FREEZER Beef Bourguignon (Burgundy Beef)
3 pounds boneless chuck roast
3 ounces (3-4 slices) bacon
1/4 cup flour
1
14-oz to 16-oz can beef broth
1 1/2 cup dry red wine (cabernet sauvignon or merlot)
1 bay leaf
1 teaspoon thyme
1/4
teaspoon pepper
1 cup small boiling onions
2 cups fresh small button mushrooms
Cut chuck roast into 1-inch cubes. Heat oven to 325-degrees.
Cut bacon slices into 1/2-inch strips. In a large skillet, slowly cook bacon bits
until crisp. Place drained bacon in the bottom of a 3-quart oven-proof casserole baking dish; retain bacon fat in skillet.
Brown roast cubes on all sides in bacon fat; spoon into baking dish on top of bacon.
Add flour to fat remaining in the skillet; stir over medium high heat until flour is browned.
Carefully add broth and red wine to skillet, whisking contents to avoid lumps. Add
bay leaf, thyme and pepper, and simmer skillet until slightly thickened, about 5 minutes. Stir often.
When thickened, pour contents of skillet over meat and bacon. Cover baking dish and
bake at 325-degrees until meat is tender, about 1 1/2 hours.
Remove dish from oven and stir in onions and button mushrooms. If sauce is too thick,
add small amounts of water or red wine. Return to oven until meat is very tender and vegetables are cooked, about 1 hour.
Makes 12 servings. Serve over rice.
To freeze: after stirring in onions and mushrooms, cool. Divide contents of casserole
into two to four freezer containers, depending on family size. Freeze.
To cook after freezing: thaw freezer container in refrigerator overnight. Place contents
in oven-safe casserole baking dish. Cover and bake at 325-degrees until meat is really tender, about 1 1/2 hours.
Steak Fajitas
1 pound sirloin steak
2 tablespoons lime juice
2 tablespoons white wine vinegar
1
tablespoon salad oil
1 teaspoon oregano -- dried
2 garlic cloves -- crushed
6 flour tortillas
1 package mixed
vegetables, frozen -- (fajita blend)
1 freezer bag -- gallon
1 freezer bag -- quart
1/2 cup salsa
Place steak in quart-sized freezer bag; combine lime juice, white wine vinegar, salad
oil, oregano, and crushed garlic cloves; add to meat.
Freeze. To bundle: Steak/marinade mixture; flour tortillas; frozen vegetables.
To prepare: Thaw steak in marinade. Remove steak and pan-sear in hot pan. Cook until
medium rare; remove from pan. In the same pan, add frozen vegetables and marinade; cover and cook until vegetables are crisp-tender.
While vegetables are cooking, slice meat into thin slices against the grain. Add to cooked vegetables. Add salsa to meat and
vegetables; heat through. To serve, spoon into warmed flour tortilla; garnish with avocado cubes, chopped tomato or fresh
cilantro.
Grilled Marinated Steak
1 1/2 pounds sirloin steak -- cut in three pieces
3 tablespoons red wine vinegar
1
tablespoon Worcestershire sauce
1 tablespoon salad oil
2 garlic cloves -- crushed
1 freezer bag -- gallon
Cut steak into three pieces and place in freezer bag. Combine marinade ingredients
and add to bag with meat; freeze.
To prepare: thaw steak in bag with marinade. Barbecue or grill under oven broiler
until medium rare.
Warning! Do NOT reuse or serve marinade!
CABBAGE ROLLS
Ingredients
2 cups uncooked long-grain rice
4 cups water
2 large heads savoy cabbage
1 cup water
2 onions, chopped
3 tablespoons butter
3/4 cup uncooked long-grain rice
1 pound extra-lean ground beef
1/2 pound pork sausage
4 cloves garlic, minced
2 teaspoons dried dill weed
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon white sugar
1 (26 ounce) can condensed tomato soup
1 (28 ounce) can whole peeled tomatoes, with liquid
8 bay leaves
Directions
1. Wash rice thoroughly. In a medium saucepan, combine 2 cups
rice and 4 cups water. Bring to boil; reduce heat, cover and simmer for 20 minutes or until all of the water is absorbed.
2. In the meantime, remove the core from the cabbages using a thin, long knife. Place
1 cabbage in a microwave proof container with a lid with core side down. Pour 1/2 cup water into the container with the cabbage,
cover and microwave on HIGH (full power) for 10 minutes. Carefully turn cabbage over and cook covered for an additional 10
minutes. When cabbage is cooked, let sit until it is cool enough to handle. Separate leaves carefully, removing any tough
ribs. Cook the second cabbage in the same manner.
3. Divide chopped onions in half. Saute one half of the onions in 3 tablespoons butter;
cook just until translucent (do not brown). In a large mixing bowl, mix together both the cooked and uncooked rice, cooked
and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper and sugar and mix well to blend.
4. Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of
cabbage leaf over mixture, roll and tuck ends in to prevent any filling from falling out.
5. Preheat oven to 350 degrees F (175 degrees C). Prepare two 9x13 inch casserole
dishes by placing some left over cabbage leaves in bottom of each. Arrange cabbage rolls in a single layer tight against each
other.
6. In a food processor or blender, process condensed tomato soup and tomatoes. Pour
tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish
tightly with aluminum foil.
7 Bake in a preheated 350 degrees F (175 degrees C) oven for 2 hours. Once cooked,
remove the dishes from the oven and let cool for 15 minutes before removing aluminum foil. Serve hot.
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