Snagged this one from a friend who got it off the Food Network.
10 slices of bacon, finely chopped
2 medium onions, chopped (about 2 1/2 cups)
6 garlic cloves, pressed
1 (14 1/2-ounce) can chicken broth
1 1/2 c. canned chopped tomatoes
2 tbsp. ketchup
2 tsp. Worcestershire sauce
1 tbsp. chili powder
4 (15 1/2-ounce) cans black beans, drained
salt and black pepper
1 bunch cilantro
juice of 1/2 lime
Put the bacon into a large heavy pot and place it over medium heat. Cook until it starts to give up its fat, about 4 minutes. Stir in the onions and cook, stirring, until they start to turn translucent, about 4 minutes. Stir in the garlic and cook until you can smell it, about 1 minute. Add the broth, tomatoes, ketchup Worcestershire sauce, and chili powder. Stir in the beans, turn up the heat to high and bring to a boil. Adjust the heat so the soup is bubbling gently and cook 10 minutes. Season with salt and pepper.
Meanwhile, pick off all the thick stems from the cilantro. Wash and shake dry. Chop the cilantro coarsely and stir into soup when it has been simmering 10 minutes. Cook until the soup is thickened, about 5 minutes. Stir in the lime juice. Serve with garnishes (e.g. sour cream, scallions, grated cheddar cheese).
Saturday, November 14, 2009
Friday, November 13, 2009
Brazilian Black Beans
This rare gem of a recipe is from southern Brazil. You will need to buy a pressure cooker, but it's worth the price.
2 tablespoons extra virgin olive oil
1 small yellow onion
2 cloves garlic, minced
2 teaspoons salt
1 lb. dry black beans
1 teaspoon dried oregano
2 packets Sazón without Annatto
1 tablespoon apple cider vinegar
1/4 teaspoon ground black pepper
1-2 beef bones
Place black beans in large pressure cooker; fill to a little more than half-way with water. Dice onions and add to cooker. Add all other ingredients, except bones. Place uncovered on high heat until boiling. Seal pressure cooker with lid; once the steam vent starts rocking, turn the stove down to medium-low heat. Cook everything but the bones for an hour. De-pressurize, then add bones and more water, if needed, and cook for another half-hour to hour. Remove and discard bones. Serve over rice. Feeds a small army.
2 tablespoons extra virgin olive oil
1 small yellow onion
2 cloves garlic, minced
2 teaspoons salt
1 lb. dry black beans
1 teaspoon dried oregano
2 packets Sazón without Annatto
1 tablespoon apple cider vinegar
1/4 teaspoon ground black pepper
1-2 beef bones
Place black beans in large pressure cooker; fill to a little more than half-way with water. Dice onions and add to cooker. Add all other ingredients, except bones. Place uncovered on high heat until boiling. Seal pressure cooker with lid; once the steam vent starts rocking, turn the stove down to medium-low heat. Cook everything but the bones for an hour. De-pressurize, then add bones and more water, if needed, and cook for another half-hour to hour. Remove and discard bones. Serve over rice. Feeds a small army.
Your Worst Nightmare: KW in the Kitchen
*From the psyche of Katie Whittier
As most of you probably already know, I do not cook. I am famous for making rolls that turn out as oversized crackers and attempting to make frosting with flour instead of powdered sugar. (Doesn't work, btw.) So the fact that I am about to post something on this blog should come with a huge WARNING signal and perhaps a legal release form. Proceed at your own risk.
I made a pretty tasty dish this week and even my guest (Ken) was impressed (and didn't die). I apologize for my inability to post amounts of things, but this is how I cook:
Katie's Ultra-Healthy Pasta Delish Dish (almost all ingredients can be substituted)
What you need:
Soy beans
Crook necked squash
Shitake mushrooms
Raw almonds
Fresh spinach
Fresh basil
Spiral noodles (whole wheat and regular)
Bleu cheese crumbles
Olive oil
Red wine vinegar
Balsamic vinegar
Lemon juice (newer than 1999, haha inside joke)
Thyme
Garlic powder
Garlic salt
Sautee soy beans, sliced crook necked squash, sliced shitake mushrooms, raw sliced almonds, and fresh spinach in olive oil. Season generously with thyme, garlic powder, and garlic salt. Add fresh basil leaves.
Simultaneously, boil spiral noodles (mix half whole wheat noodles and half colored/regular noodles so it's not too dense) until soft.
In a cup, mix 2-4 oz olive oil, a splash of red wine vinegar, a splash of lemon juice, and 2-4 oz balsamic vinegar. Season with garlic powder, garlic salt, thyme, and shreds of basil leaves. Stir briskly.
Strain noodles. Pour sauteed stuff into pasta. (Try to balance noodle and veggie components 2:1, or however veggie/noodle-heavy you like.) Mix together while pouring dressing from cup over everything. (You may prefer more or less dressing.)
Serve in bowls. Top with bleu cheese crumbles. YUMS!!!
As most of you probably already know, I do not cook. I am famous for making rolls that turn out as oversized crackers and attempting to make frosting with flour instead of powdered sugar. (Doesn't work, btw.) So the fact that I am about to post something on this blog should come with a huge WARNING signal and perhaps a legal release form. Proceed at your own risk.
I made a pretty tasty dish this week and even my guest (Ken) was impressed (and didn't die). I apologize for my inability to post amounts of things, but this is how I cook:
Katie's Ultra-Healthy Pasta Delish Dish (almost all ingredients can be substituted)
What you need:
Soy beans
Crook necked squash
Shitake mushrooms
Raw almonds
Fresh spinach
Fresh basil
Spiral noodles (whole wheat and regular)
Bleu cheese crumbles
Olive oil
Red wine vinegar
Balsamic vinegar
Lemon juice (newer than 1999, haha inside joke)
Thyme
Garlic powder
Garlic salt
Sautee soy beans, sliced crook necked squash, sliced shitake mushrooms, raw sliced almonds, and fresh spinach in olive oil. Season generously with thyme, garlic powder, and garlic salt. Add fresh basil leaves.
Simultaneously, boil spiral noodles (mix half whole wheat noodles and half colored/regular noodles so it's not too dense) until soft.
In a cup, mix 2-4 oz olive oil, a splash of red wine vinegar, a splash of lemon juice, and 2-4 oz balsamic vinegar. Season with garlic powder, garlic salt, thyme, and shreds of basil leaves. Stir briskly.
Strain noodles. Pour sauteed stuff into pasta. (Try to balance noodle and veggie components 2:1, or however veggie/noodle-heavy you like.) Mix together while pouring dressing from cup over everything. (You may prefer more or less dressing.)
Serve in bowls. Top with bleu cheese crumbles. YUMS!!!
Sunday, November 8, 2009
Mom's Dumplings
*From the kitchen of Katie Hancock
These are my favorite dumplings ever. I never knew they were so easy to make until my mom gave me her recipe.
Sift together:
1 c. flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
Add:
1/2 tsp. poultry seasoning
1/2 tsp. celery seed
1 tsp. onion powder
2 Tbsp. vegetable oil
Stir in slowly:
milk (about 1/2 c.) until the batter is thin enough to take up by rounded spoonfuls with a wet tablespoon.
Heat the chicken soup to boiling point. Drop spoonfuls of batter onto soup. Cook uncovered 10 mins. and cover and cook 10 mins. longer.
These are my favorite dumplings ever. I never knew they were so easy to make until my mom gave me her recipe.
Sift together:
1 c. flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
Add:
1/2 tsp. poultry seasoning
1/2 tsp. celery seed
1 tsp. onion powder
2 Tbsp. vegetable oil
Stir in slowly:
milk (about 1/2 c.) until the batter is thin enough to take up by rounded spoonfuls with a wet tablespoon.
Heat the chicken soup to boiling point. Drop spoonfuls of batter onto soup. Cook uncovered 10 mins. and cover and cook 10 mins. longer.
Chimichangas
*From the kitchen of Katie Hancock
I was experimenting one day, and ended up with this. Now it is a family favorite.
1 large boneless beef eye round roast, or whatever roast you have on hand
1 can tomato paste
1 small can of diced green chilies
2 Tbs. vinegar
1 Tbs. cumin
1 tsp. chili powder
1 Tbs. salt
1 tsp. each pepper, onion powder, and garlic powder
2 tsp. oregano
16 oz. jar of salsa
tortilla wraps
Place roast in large crock-pot. Combine rest of ingredients, except salsa and wraps. Rub onto roast. Cook on low until roast is done. Shred roast and mix with salsa. Place in tortilla wrappers and fry. Serve with cheese or other toppings. Makes about 12 burrito size or 20 taco size chimichangas.
I was experimenting one day, and ended up with this. Now it is a family favorite.
1 large boneless beef eye round roast, or whatever roast you have on hand
1 can tomato paste
1 small can of diced green chilies
2 Tbs. vinegar
1 Tbs. cumin
1 tsp. chili powder
1 Tbs. salt
1 tsp. each pepper, onion powder, and garlic powder
2 tsp. oregano
16 oz. jar of salsa
tortilla wraps
Place roast in large crock-pot. Combine rest of ingredients, except salsa and wraps. Rub onto roast. Cook on low until roast is done. Shred roast and mix with salsa. Place in tortilla wrappers and fry. Serve with cheese or other toppings. Makes about 12 burrito size or 20 taco size chimichangas.
Chicken Cacciatorie
*From the kitchen of Katie Hancock
I made this one up, every Henderson woman has her own version. :) Really, you can throw whatever you want in here... Mine never turns out the same twice because I never write things down. This also freezes well.
1 Tbs. EVOO (Extra-virgin olive oil)
1 green pepper
1 small onion, chopped up
3-4 garlic cloves, minced
1 large can whole tomatoes, cut up
1 large can tomato sauce
1 can mushroom pieces
4-5 boneless, skinless chicken breasts, or 3-4 bone-in chicken breast halves
2 bay leaves
1 Tbs. Italian seasoning
large pinch of sugar (to balance acidity)
Saute the pepper and onion in EVOO until tender, and add the garlic last minute. Transfer to large slow cooker and add remaining ingredients. Cook on low all day, or until chicken is done. Serve over spaghetti noodles.
I made this one up, every Henderson woman has her own version. :) Really, you can throw whatever you want in here... Mine never turns out the same twice because I never write things down. This also freezes well.
1 Tbs. EVOO (Extra-virgin olive oil)
1 green pepper
1 small onion, chopped up
3-4 garlic cloves, minced
1 large can whole tomatoes, cut up
1 large can tomato sauce
1 can mushroom pieces
4-5 boneless, skinless chicken breasts, or 3-4 bone-in chicken breast halves
2 bay leaves
1 Tbs. Italian seasoning
large pinch of sugar (to balance acidity)
Saute the pepper and onion in EVOO until tender, and add the garlic last minute. Transfer to large slow cooker and add remaining ingredients. Cook on low all day, or until chicken is done. Serve over spaghetti noodles.
Grandma's Egg Rolls
*From the kitchen of Katie Hancock
My g-ma Girard learned to make these when she lived in CA. They do require some work, but they're awesome. My family always doubles or triples the recipe for company.
Egg roll wraps
pkg. of ground pork
pkg. of baby spinach, chopped fine
1 onion chopped fine, or onion powder
1 bag fresh bean sprouts, chopped up
1 tsp. (or more) each accent, garlic powder, salt
sprinkle of pepper
1 Tbs. sugar
couple dashes of soy sauce
Season the pork and saute until no longer pink, cool and crumble, add other ingredients. Adjust seasonings. Wrap into egg rolls, but don't over-fill and fry in oil until browned, drain well.
My g-ma Girard learned to make these when she lived in CA. They do require some work, but they're awesome. My family always doubles or triples the recipe for company.
Egg roll wraps
pkg. of ground pork
pkg. of baby spinach, chopped fine
1 onion chopped fine, or onion powder
1 bag fresh bean sprouts, chopped up
1 tsp. (or more) each accent, garlic powder, salt
sprinkle of pepper
1 Tbs. sugar
couple dashes of soy sauce
Season the pork and saute until no longer pink, cool and crumble, add other ingredients. Adjust seasonings. Wrap into egg rolls, but don't over-fill and fry in oil until browned, drain well.
Chili Rice Skillet
*From the kitchen of Katie Hancock
Filling and tasty childhood recipe.
Brown 1 lb. ground beef in skillet, drain off fat. Stir in 2 c. water, 1 c. converted rice, one 15 oz. can drained kidney beans, 1 16 oz. can tomato sauce, 1 med. onion chopped, 2 Tbs. chili powder and salt and pepper. Bring to boil. Reduce heat, cover and simmer about 25 mins.or until rice is tender and liquid is absorbed. Stir occasionally while cooking. Top with cheese before serving. Serves 4-6.
Filling and tasty childhood recipe.
Brown 1 lb. ground beef in skillet, drain off fat. Stir in 2 c. water, 1 c. converted rice, one 15 oz. can drained kidney beans, 1 16 oz. can tomato sauce, 1 med. onion chopped, 2 Tbs. chili powder and salt and pepper. Bring to boil. Reduce heat, cover and simmer about 25 mins.or until rice is tender and liquid is absorbed. Stir occasionally while cooking. Top with cheese before serving. Serves 4-6.
Beef and Pepper Rice Skillet
*From the kitchen of Katie Hancock
A childhood favorite.
1 1/2 lbs. round steak, cut into thin strips
2 Tbs. cooking oil
1 c. sliced onion
1 (10 3/4 oz) can beef broth
1 soup can water
3 T. soy sauce
2 chopped green peppers
1 c. converted rice
1/8 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic powder
Brown beef in oil in 10-inch skillet. Sprinkle salt, pepper, and garlic on meat. Stir in onion, rice, beef broth, water and soy sauce. Bring to boil. Reduce heat; cover. Simmer over low heat until liquid is absorbed, about 25 mins. Stir in green peppers. Heat through. Serves 4 to 5.
A childhood favorite.
1 1/2 lbs. round steak, cut into thin strips
2 Tbs. cooking oil
1 c. sliced onion
1 (10 3/4 oz) can beef broth
1 soup can water
3 T. soy sauce
2 chopped green peppers
1 c. converted rice
1/8 tsp. pepper
1/2 tsp. salt
1/2 tsp. garlic powder
Brown beef in oil in 10-inch skillet. Sprinkle salt, pepper, and garlic on meat. Stir in onion, rice, beef broth, water and soy sauce. Bring to boil. Reduce heat; cover. Simmer over low heat until liquid is absorbed, about 25 mins. Stir in green peppers. Heat through. Serves 4 to 5.
Dirt Cake
*From the kitchen of Katie Hancock
Who doesn't like dirt cake!?
1 lg. pkg. Oreo cookies, crushed
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1/2 stick margarine
1 (12 oz) cont. Cool Whip
2 pkgs. vanilla instant pudding
3 c. cold milk
1/2 tsp. vanilla
Layer 1/2 the Oreos in a 13 x 9-inch pan. Mix together cream cheese, confectioner's sugar, margarine, and Cool Whip. Mix together vanilla pudding, milk, and vanilla. Combine 2 mixtures; pour over layer of Oreo crumbs. Sprinkle remainder of crumbs on top. Refrigerate overnight or 12 hrs.
Who doesn't like dirt cake!?
1 lg. pkg. Oreo cookies, crushed
1 (8 oz.) pkg. cream cheese
1 c. confectioners' sugar
1/2 stick margarine
1 (12 oz) cont. Cool Whip
2 pkgs. vanilla instant pudding
3 c. cold milk
1/2 tsp. vanilla
Layer 1/2 the Oreos in a 13 x 9-inch pan. Mix together cream cheese, confectioner's sugar, margarine, and Cool Whip. Mix together vanilla pudding, milk, and vanilla. Combine 2 mixtures; pour over layer of Oreo crumbs. Sprinkle remainder of crumbs on top. Refrigerate overnight or 12 hrs.
Grandma's Microwave Peanut Brittle
*From the kitchen of Katie Hancock
This is my g-ma Girard's recipe.
1 c. sugar
1/2 c. white corn syrup
1 c. dry roasted peanuts
1 tsp. vanilla
1 tsp. butter
1 tsp. baking soda
Use a deep Pyrex dish. Mix well the sugar and corn syrup. Cook on high for 4 mins. Add and stir in quickly the nuts. Cook on high for 5 mins. Add the vanilla and butter. Cook on high for 1 min. Remove from microwave and add the baking soda, stir vigorously. Pour quickly onto a greased cookie sheet. Spread as thin as possible. Break up when cooled.
This is my g-ma Girard's recipe.
1 c. sugar
1/2 c. white corn syrup
1 c. dry roasted peanuts
1 tsp. vanilla
1 tsp. butter
1 tsp. baking soda
Use a deep Pyrex dish. Mix well the sugar and corn syrup. Cook on high for 4 mins. Add and stir in quickly the nuts. Cook on high for 5 mins. Add the vanilla and butter. Cook on high for 1 min. Remove from microwave and add the baking soda, stir vigorously. Pour quickly onto a greased cookie sheet. Spread as thin as possible. Break up when cooled.
Yum Yum Cake
*From the kitchen of Katie Hancock
My mom used to make this a lot when I was little.
1 c. flour
1 c. sugar
3/4 tsp. baking soda
1 egg
1 tsp. vanilla
1 (8 3-4 oz.) can fruit cocktail
1/2 c. nuts, chopped
Frosting:
1/4 c. margarine, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar, sifted
1/2 tsp. vanilla
Mix all cake ingredients together in an 8 x 8 x 2-inch ungreased cake pan. Bake in 350 oven for 30 mins. Frost immediately.
My mom used to make this a lot when I was little.
1 c. flour
1 c. sugar
3/4 tsp. baking soda
1 egg
1 tsp. vanilla
1 (8 3-4 oz.) can fruit cocktail
1/2 c. nuts, chopped
Frosting:
1/4 c. margarine, softened
1 (3 oz.) pkg. cream cheese, softened
1 c. confectioners' sugar, sifted
1/2 tsp. vanilla
Mix all cake ingredients together in an 8 x 8 x 2-inch ungreased cake pan. Bake in 350 oven for 30 mins. Frost immediately.
Dump Cake
*From the kitchen of Katie Hancock
Yeah, yeah, I know... Stupid name. But that is all you have to do for this recipe, open up the cans and dump them in. We especially like blueberry.
1 can any type pie filling
1 (8-oz.) can crushed pineapple (or larger, I like it more moist)
1 box yellow cake mix
1 stick margarine, cut into pieces
chopped nuts, if desired
Preheat oven to 350. Grease a 9 x 13-inch baking dish. In order, dump pie filling, pineapple, and dry cake mix. Sprinkle margarine pieces and nuts on top. Smooth; do not mix. Bake for 1 hour.
Yeah, yeah, I know... Stupid name. But that is all you have to do for this recipe, open up the cans and dump them in. We especially like blueberry.
1 can any type pie filling
1 (8-oz.) can crushed pineapple (or larger, I like it more moist)
1 box yellow cake mix
1 stick margarine, cut into pieces
chopped nuts, if desired
Preheat oven to 350. Grease a 9 x 13-inch baking dish. In order, dump pie filling, pineapple, and dry cake mix. Sprinkle margarine pieces and nuts on top. Smooth; do not mix. Bake for 1 hour.
Margie's Cowboy Cookies
*From the kitchen of Katie Hancock
This recipe is from a book my mom got me a few years ago called, "Nesting it's a chick thing." We first made them just because of their name. But honestly, my mom, Margie, did not invent them. Lol. The recipe claims to only make 4 dozen, but I was shocked when it made 7 dozen. They are definitely a favorite at family gatherings.
1 1/2 c. margarine, room temperature
2 c. brown sugar
2 c. white sugar
4 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
4 c. unbleached flour
4 c. old fashioned oats
2 c. chocolate chips
1 c. shredded coconut
1 c. chopped nuts
1. Preheat oven to 350. With an electric mixer, whip up the margarine and sugars in a large bowl until fluffy. Add the eggs, vanilla, and salt and beat well.
2. In a large bowl, whisk the baking powder and baking soda into the flour. Tap this mixture into the creamed ingredients, mixing slowly with a sturdy wooden spoon, and stir in the oats until the dough comes together. Finally, add in the chocolate chips, coconut, and nuts.
3. Line a cookie sheet with parchment paper and scoop dough with a 2-ounce ice cream scoop. Press the top of the cookie dough mound down lightly with a spoon. Bake fore 7 to 12 mins, until light golden with tiny cracks on top. Yield: 4 (or more) dozen :)
This recipe is from a book my mom got me a few years ago called, "Nesting it's a chick thing." We first made them just because of their name. But honestly, my mom, Margie, did not invent them. Lol. The recipe claims to only make 4 dozen, but I was shocked when it made 7 dozen. They are definitely a favorite at family gatherings.
1 1/2 c. margarine, room temperature
2 c. brown sugar
2 c. white sugar
4 eggs
2 tsp. vanilla
1 tsp. salt
1 tsp. baking powder
2 tsp. baking soda
4 c. unbleached flour
4 c. old fashioned oats
2 c. chocolate chips
1 c. shredded coconut
1 c. chopped nuts
1. Preheat oven to 350. With an electric mixer, whip up the margarine and sugars in a large bowl until fluffy. Add the eggs, vanilla, and salt and beat well.
2. In a large bowl, whisk the baking powder and baking soda into the flour. Tap this mixture into the creamed ingredients, mixing slowly with a sturdy wooden spoon, and stir in the oats until the dough comes together. Finally, add in the chocolate chips, coconut, and nuts.
3. Line a cookie sheet with parchment paper and scoop dough with a 2-ounce ice cream scoop. Press the top of the cookie dough mound down lightly with a spoon. Bake fore 7 to 12 mins, until light golden with tiny cracks on top. Yield: 4 (or more) dozen :)
Oatmeal Raisin Cookies
*From the kitchen of Katie Hancock
My mom got this recipe from her friend, Joi in 1970. These are still the best oatmeal raisin cookies I have ever tasted, or like, for that matter. I know it sounds crazy to put the cookies on newspaper topped w/wax paper, but it really does make all the difference.
1 c. raisins
1 c. water
3/4 c. shortening
2 - 1/2 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 c. nuts (opt.)
1 - 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
2 c. rolled oats
Simmer raisins and water for 20-30 mins. Drain raisin liquid into measuring cup - add water if necessary to make 1/2 c. Heat oven to 350. Cream shortening and sugar until fluffy. Add eggs and vanilla. Stir in raisin liquid. Blend flour, baking powder, baking soda, salt, and spices; stir into batter. Add oats, nuts, and raisins. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 13-16 minutes. When each sheet is baked, put newspaper on table with sheets of wax paper over it to lay hot cookies onto and top with more wax paper. This will keep them soft and moist. Store in an air-tight container. Yield: 6-7 dozen
My mom got this recipe from her friend, Joi in 1970. These are still the best oatmeal raisin cookies I have ever tasted, or like, for that matter. I know it sounds crazy to put the cookies on newspaper topped w/wax paper, but it really does make all the difference.
1 c. raisins
1 c. water
3/4 c. shortening
2 - 1/2 c. flour
1/2 tsp. baking powder
1 tsp. cinnamon
1/2 c. nuts (opt.)
1 - 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1/2 tsp. cloves
2 c. rolled oats
Simmer raisins and water for 20-30 mins. Drain raisin liquid into measuring cup - add water if necessary to make 1/2 c. Heat oven to 350. Cream shortening and sugar until fluffy. Add eggs and vanilla. Stir in raisin liquid. Blend flour, baking powder, baking soda, salt, and spices; stir into batter. Add oats, nuts, and raisins. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 13-16 minutes. When each sheet is baked, put newspaper on table with sheets of wax paper over it to lay hot cookies onto and top with more wax paper. This will keep them soft and moist. Store in an air-tight container. Yield: 6-7 dozen
Mom's Swedish Pepper Cookies
*From the kitchen of Katie Hancock
My mom is famous for these cookies. They are wonderful dipped in hot chocolate or milk.
1 c. butter
1 1/2 c. sugar
1 egg, beaten
3 1/4 c. flour
2 tsp. baking soda
3 tsp. each ground cinnamon, ginger, and cloves
1 tsp. nutmeg
1 Tbs. syrup (any type, Karo or maple)
Beat sugar and butter until fluffy. Add egg and syrup, mix. Add all other ingredients, mix well. Roll out on a floured surface and cut in star shapes. Bake at 350 for 8-10 minutes. These keep for weeks in an air-tight container.
My mom is famous for these cookies. They are wonderful dipped in hot chocolate or milk.
1 c. butter
1 1/2 c. sugar
1 egg, beaten
3 1/4 c. flour
2 tsp. baking soda
3 tsp. each ground cinnamon, ginger, and cloves
1 tsp. nutmeg
1 Tbs. syrup (any type, Karo or maple)
Beat sugar and butter until fluffy. Add egg and syrup, mix. Add all other ingredients, mix well. Roll out on a floured surface and cut in star shapes. Bake at 350 for 8-10 minutes. These keep for weeks in an air-tight container.
Party Punch
*From the kitchen of Katie Hancock
My family has been making this for years... I can't think of a birthday party without it and it is so easy.
1 container of orange sherbert
Hawaiian Punch
Gingerale
Orange slices, optional
Let sherbert thaw, place in punch bowl and add punch and gingerale. Garnish with orange slices.
*I always buy extra sherbert, this punch goes quickly.
My family has been making this for years... I can't think of a birthday party without it and it is so easy.
1 container of orange sherbert
Hawaiian Punch
Gingerale
Orange slices, optional
Let sherbert thaw, place in punch bowl and add punch and gingerale. Garnish with orange slices.
*I always buy extra sherbert, this punch goes quickly.
Friday, November 6, 2009
Macaroni Milk Soup
You knew this was coming...
You first have to guess how many people are going to eat and how hungry they are. Since this is usually a meal of last desperation late at night when everyone is starving, it is best to over estimate, but remember that is does not store well.
Incredients:
Macaroni
Butter
Salt
Pepper
Directions:
Put on a large pan of water to boil
Add a pinch of salt
When the water comes to a full boil, add macaroni and stir
Stir occaisionally for 8 minutes, or until the macaroni is 'al dent'
Turn off heat on an electric stove or turn to lowest heat on gas stove
Drain macaroni and return it to the pan
Add butter and stir until butter is melted by the residual heat of the pan and macaroni
Add just enough milk until it is visible around the macaroni
Continue to heat and stir until the milk is hot
Add salt and pepper to taste - but don't skimp on either.
Serve immediately
That's it.
Nothing tastes better than macaroni milk soup when you are really tired, hungry and cold.
You first have to guess how many people are going to eat and how hungry they are. Since this is usually a meal of last desperation late at night when everyone is starving, it is best to over estimate, but remember that is does not store well.
Incredients:
Macaroni
Butter
Salt
Pepper
Directions:
Put on a large pan of water to boil
Add a pinch of salt
When the water comes to a full boil, add macaroni and stir
Stir occaisionally for 8 minutes, or until the macaroni is 'al dent'
Turn off heat on an electric stove or turn to lowest heat on gas stove
Drain macaroni and return it to the pan
Add butter and stir until butter is melted by the residual heat of the pan and macaroni
Add just enough milk until it is visible around the macaroni
Continue to heat and stir until the milk is hot
Add salt and pepper to taste - but don't skimp on either.
Serve immediately
That's it.
Nothing tastes better than macaroni milk soup when you are really tired, hungry and cold.
Subscribe to:
Posts (Atom)