Mountain Dew Apple
Cobbler
2 Granny Smith apples, peeled and cut into 1/8th.
2 cans Pillsbury crescent rolls
2 sticks butter
2 cups sugar
1 can Mountain Dew
Cinnamon and chopped pecans as desired
Wrap one crescent roll around each section of apple and place in
a 13x9 inch lightly greased cake pan.
In separate cooker, melt butter and mix with sugar.
Pour butter and sugar mix over apples in the cake pan.
Pour can of Mountain Dew over all.
(do not stir)
Sprinkle top with cinnamon and chopped pecans as desired.
Bake uncovered at 350 degrees for 45 minutes.
*****************************************************************************************************************
Enchiladas:
There are no amounts on this recipe as it depends
on your taste and how many you are making.
Average is about 1/4 cup meat per enchilada
shredded cooked meat
chopped onions
chopped green peppers
chopped olives
corn tortillas
Old el Paso Enchilada Sauce
oil
shredded cheddar and Monterey jack cheese
3 skillets
2 or more cookie sheets
mix the meat , peppers , onions and olives in one skillet
pour enough sauce on to coat the mix
in another skillet heat some oil to fry the tortillas
in another skillet heat some enchilada sauce
preparation:
take a tortilla and dip it in the hot oil to soften it
dip it in the enchilada sauce
place it on the cookie sheet
put some filling on it
top with cheese
roll it up
repeat this until done...
cook in 350 oven for 5 minutes
sprinkle some more cheese on top
cook another 5 minute
***************************************************************************************************************
Fall
Soup
6 to 8 Yukon gold potatoes (or 4 large baking potatoes, like russets),
peeled and diced into 1-inch pieces
2 cups cubed apple
2
cups cubed butternut squash
4 cups chicken stock
2 pounds hot sausage, out of the casing
1 1/2 cups diced onion
1 3/4 cups finely diced celery
4 ounces butter
1 quart heavy whipping cream
1 tablespoon vanilla
4 tablespoons finely chopped flat-leaf parsley
Salt and pepper, to taste
To a large stock pot, add potatoes, squash , apples and chicken stock. Bring to
a
simmer and cook until potatoes are fork tender, about 20 minutes.
To a sauté pan over medium heat, add sausage and chopped onion in pan
and sauté until completely cooked. Drain sausage mixture, add celery,
and sauté a few additional minutes. Add sausage mixture to stockpot
with butter. Add cream and extra broth if needed. Add vanilla and
parsley at end of cooking. Season, to taste, with salt
and pepper
***************************************************************************************************************************
Spiced Roast
5 pound roast
mix and pour over the roast
2 cups tomato juice
1 tablespoon cinnamon
2 teaspoons ginger
2 tablespoons sugar
cook this in the crock or on top the stove
*******************************************************************************************************************************
Meltaway Corn Bread
1/2
cup margarine
4 eggs
1/2 cup Monterey jack cheese, grated
1/4 teaspoon salt
1 cup yellow cornmeal
1/2 to 1 cup granulated sugar, to taste
1 (16 ounce) can cream-style corn
1/2 cup Colby cheese, grated
1 cup flour
4 teaspoons baking powder
Butter a 12 x 8-inch pan and dust with flour.
Cream margarine and sugar together. Add eggs, creamed corn, cheeses and salt; mix well.
Sift flour, yellow corn meal and baking powder together. Combine this with corn-cheese mixture,
not over-mixing. Pour into pan. Bake 45 minutes to 1 hour at 300 degrees F
*************************************************************************************************************************
Humming Bird Cake
Preheat oven to 350 F
Ingredients:
3 cups flour
2 cups sugar
1 tsp. salt
1 tsp. soda
1 tsp. cinnamon
3 eggs (beaten)
1 1/2 cup oil
1 1/2 tsp. vanilla
8 oz. crushed pineapple
1 cup chopped pecans
1 cup mashed bananas
1 bunt pan, sprayed with Pam
Combine dry ingredients.
Stir in the rest of the ingredients , pour into a pan
Bake for 45-50 min.
**************************************************************************************************************
Sweet Potato Casserole
3 c cooked, mashed sweet potatoes (boil until tender
with the peeling on then peel & mash)
1 large brown egg, beaten
1 c sugar
1/2 c melted butter
1 t vanilla
Combine all of the above ingredients and turn into a
buttered baking dish. Cover with following topping &
bake at 350 degrees F for 30 minutes.
Topping:
1/3 c melted butter
2/3 c brown sugar
1 c chopped nuts
2 c cornflakes (crushed to 1 cup)
Mix well and cover the potato mixture with
**********************************************************************************************************************************
Mix
1 ½ cup white sugar
2 eggs
½ cup oil
add
1 tsp baking soda
¼ tsp salt
¼ tsp baking powder
1 2/3 cup flour
add
½ cup water
1 cup fresh pumpkin
½ tsp cloves
½ tsp ginger
½ tsp cinnamon
bake at 325 for 1 ½ hours.
*************************************************************************
1 pound butter
1 pound brown sugar
½ cup white sugar
3 eggs
2 tsp vanilla
add
6 cups flour
1 ½ tsp salt
1 ½ tsp baking soda
2 bags chocolate chips
drop by teaspoon , bake at 350 for 10 minutes..
*****************************************************************************************
BLACKBERRY JAM CAKE
1 jar (12 oz) seedless blackberry jam
2 cups flour
2 cups sugar
1/2 t. salt
3 eggs
1 T ground cloves
1 T allspice
1 T cinnamon
1 cup oil
1 cup buttermilk
1 t baking soda
Put soda and buttermilk in bowl together and allow to sit for awhile
Mix: flour, sugar, salt, cloves, allspice and cinnamon together well
Mix: eggs, jam and buttermilk together well in large bowl
Slowly add flour mixture to jam mixture - make sure to blend all ingredients
well although it may be a little lumpy
Grease and flour a cake pan
Pour cake batter into prepared cake pan
Bake at 350 degrees for 1 hour
Allow cake to cool before turning out onto cake plate
CARAMEL ICING (simple and quick, and not really needed)
1 stick butter
1 cup brown sugar
1/4 cup milk (can be white or buttermilk)
About 1 3/4 to 2 cups confectioners sugar
1 t vanilla
Melt 1 stick butter
Add 1 cup firmly packed brown sugar
Cook over low heat 2 minutes stirring constantly
Add 1/4 cup of milk
Continue to cook and stir until mixture comes to a boil
Remove from heat
Allow to cool
Add sifted confectioners sugar slowly until of desired spreading consistency
Add 1 t vanilla
Ice cake and enjoy!
****************************************************************************************************************************
1 box Chocolate Graham Crackers or plain Graham Crackers
2 three oz pkg. Instant Chocolate pudding or French Vanilla pudding
3 ½ cups milk
1 eight oz cool whip – thawed
Grease a 9 x 13 pan.
Line bottom with whole graham crackers
Mix pudding and milk
Add cool whip
Spread ½ the mix over the graham crackers.
Add another layer of whole graham crackers
Spread ½ the mix over the graham crackers.
Add another layer of whole graham crackers
Refrigerate for 2 hours
Mix these ingred. And pour over top of graham crackers
6 T cocoa
2 t oil
2 t white caro syrup
3 T soft butter
1 1/2 cups powdered sugar
3 t vanilla
3 T milk
Refrigerate 48 hours before serving.
***************************************************************************************************************
Brioche
4 1/3 cups unbleached flour
3 1/2 ounces water
3/4 cups sugar
18 ounces eggs (2 1/4 cups)
1 tablespoon sea salt
18 ounces BUTTER (4 1/2 sticks)
1/4 cup yeast
place all ingredients except the butter in a mixer equipped with dough hooks.
Mix on slow four 7 minutes until the dough has come together and is elastic and smooth. increase the speed of the mixer to medium and gradually add the butter in the small pieces waiting for each piece to be absorbed in the dough before adding the next. This process will take at least 7 minutes. Do not add more flour to the dough. Place in refrigerator for at least 6 hours. After dough has rested divide in 2 pieces and shape into logs of 8 inches long and 3 inches across. Place in a war draft free area place approx 80 degrees and cover with a damp cloth. It will take 2 hours to double in size. Eggwash with a mix of whole egg and heavy cream. Bake at 375 for 50 minutes.
*************************************************************************************************************************************************
Not Yo' Mama's Banana Pudding
2 bags Pepperidge
Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping thawed, or equal amount
sweetened whipped cream
Line the bottom of a 13 by 9 by 2-inch dish with 1 bag of cookies and layer bananas on top. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended. Pour the mixture over the cookies and bananas and cover with the remaining cookies. Refrigerate until ready to serve
******************************************************************************************************
Oatmeal Cookies
Cream together
1 cup butter
1 1/2 cups turbanado sugar (raw
sugar)
beat in
1 tsp vanilla
2 eggs
sift in
2 cups whole wheat flour
1 tsp salt
1 tsp baking soda
3 cups oatmeal
don’t grease cooking sheet
bake at 375 for 15 minutes or
until golden brown
balance meals by making sure every meal
has at least two vegetables of
different classes and colors, at least 1 fruit (different kinds over the course
of a day),
a grain (botanically and nutritively, corn is a grain, not a vegetable) a source
of protein, milk for children 18 and under. Serve dark fish and white
fish each at least once a week, often more frequently. Over the course
of 2 days try to include at least one each of fruits and vegetables
that are red, yellow, blue, purple, green and orange, at least one of
each, since colors represent the presence of different nutrients.
Insist on carrots at least 4 times a week and something from the cabbage
family at least 4 times a week because of the nutritional powerhouses
these are. For the same reason at least 3 bananas per person per week.
Something leafy every day. From what I have read, planning around this
kind of balance should do a pretty good job of getting in all the
nutrients you need.
It's a plan I make up on my own, based partly on what's good in the
market and partly on what i think we need regardless of price.
Different colors and classes of fruits and vegetables means that a meal
Will have carrots (orange root) and cooked collards (leafy green) but
not Collards and mixed green salad in the same meal. Might have salad
with the salmon and beet soup for the first course (leafy green and
purple root). An apple (high in soluble fiber) and an orange (citrus,
high in vit C) might go in a lunch box. The cantaloupe (melon, orange, rich in
vit A)
for dessert for dinner and a banana at breakfast.
Tomatoes have been shown to prevent prostate cancer in men. I prevent it
in my husband by putting tomato slices in his lunch sandwich every day.
They also have a lot of vit C. I've heard that cancer-preventing
lycopene works better when cooked (making spaghetti sauce better than
raw) or when in the presence of fat--and the butter in the sandwich
helps that.
***************************************************************************************************************************************************
What to buy on a weekly basis to build
up your food storage over the year
Week 1 Nuts--get them on sale after Christmas. Drug stores are often
a good source. Dry roasted keep best. Freeze bagged ones. 21 lbs. per
person
Week 2 Detergents, Bleaches, Cleansers. Bleach 1 gal per person,
Laundry soap, 20 lbs per person.
Week 3 Medicine Chest: feminine products, Pepto bismol, cough syrup,
Tylenol, Calamine lotion, Kaopectate, Ipecac, sun screen, etc.
Dispose of all outdated medications
Week 4 Canned meats: Tuna, Spam, Dried Beef
Week 5 First Aid supplies: Band aids, antibiotic ointment, Ace
bandages, steri-strips, etc.
Week 6 Fill your water jugs
Week 7 Peanut butter 10 lbs per person
Week 8 Solid vegetable shortening lbs. per person
Week 9 Juices. Avoid watered products. Get 100% juice.
Week 10 Toothpaste, floss, razors, shaving cream
Week 11 Mixes, cake, pancake, muffin, etc. Purchase or make your own.
counts for part of grain requirement. you need an annual total of 300
lbs of grain products per person.
Week 12 Spices and herbs---look for bargains at health food stores or
ethnic food stores.
Week 13 Rice buy 10, 15, or 20 pounds. Counts toward grain total
Week 14 More First Aid: gauze patches, swabs. cotton balls, tape,
etc.
Week 15 Pasta. Select a variety. Counts toward grain total
Week 16 Dry Milk. 100 lbs per person per year
Week 17 - Assemble emergency sewing kit: thread, pins, needles,
buttons, snaps, zippers, tape measure, scissors.
Week 18 - Flour. Consider your families needs. 50 lbs per person?
counts toward grain
Week 19 - Dry or canned soup
Week 20 - Gelatin or Pudding mixes
Week 21 - Buy garden seeds locally, if you haven't mail ordered them.
Get only what you will plant and eat. Also consider what you can
preserve and eat.
Week 22 - More Flour! 50 lbs per person total.. counts toward grains
Week 23 - Cord, twine or light rope. Flashlights and batteries.
Week 24 - Freeze cheese. Grate and freeze for casseroles or soups.
Week 25 - Paper towels, aluminum foil, garbage bags. freezer bags,
etc.
Week 26 - Vinegars: If you make pickles, have several gallons on hand
Week 27 - Condiments: mustard, mayo, relish, Worcestershire
Week 28 - Jams and jellies. Buy what you will not make yourself.
Week 29 - Canned goods. Buy what you eat. veggies: lbs. per person,
fruits,: 80 quarts per person
Week 30 - Canned milk Check Dec 1989 Ensign for use Ideas
Week 31 - Back to school supplies and office supplies
Week 32 - Baking powder, soda, cornstarch. Baking soda 2 lbs per
person, soda albs per
Week 33 - Tomatoes juice, sauce, whole or paste. Buy it or make it.
part of veggies
Week 34 - Canned Fruit, buy or can 80 quarts per person
Week 35 - More canned fruits and veggies 150 total per person per
year
Week 36 - Buy an extra 25 pounds of sugar 100lbs per person total
Week 37 - Can or freeze veggies from garden or fresh purchased, or
buy more canned 150 lbs per person per year
Week 38 - Dried beans, peas. 100 lbs per person
Week 39 - Sweeteners. Honey, Molasses, etc. counts toward sugars
Week 40 - Iodized Salt. Ten or more containers. For canning use, get
canning salt.
Week 41 - Personal products: soap, deodorant, toilet paper, shampoo,
etc. Hand soap, 15 per person, TP: one roll per week
Week 42 - Canned soups: counts toward veggies
Week 43 - Can something with apples.
Week 44 - Hard candy for Halloween. Leftovers will make a good
addition to your 72 hour emergency kit.
Week 45 - Vitamins. Get some extra C and Calcium. 365 vitamins per
person.
Week 46 - Treats for baking: Cocoa, coconut, nuts, chocolate chips,
etc
Week 47 - Rolled oats, corn meal, cream of wheat...Part of grains
Week 48 - Sugars, brown, white, powdered. counts toward 100lbs per
person total
Week 49 - Vegetable and olive oils. Get a good quality. 12 lbs. per
person
Week 50 - Candles and matches. Put in a cool place and in a sturdy box
(preferably fireproof) that you can locate in the dark.
Week 51 - Popcorn. Go for the big bags. Counts toward grains
Week 52 - Merry Christmas. Give yourself a great gift--security for
an extended period.
tenzicut