Thursday, August 20, 2009
5 cups all-purpose flour, divided
2 packages (1/4 ounce each) active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (110° to 115°)
1/2 cup warm water (120° to 130°)
1 T. oil
In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk, water and oil; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead.
Grease two 8-in. x 4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden brown. Remove from pans immediately to cool on wire racks. Yield: 2 loaves.
1 pound chopped chicken, roast beef or ground beef
1 onion, chopped
1 (16 oz.) can kidney beans, with liquid
1 (16 oz.) can white beans, with liquid
1 (16 oz.) can pinto beans, with liquid
1 (16 oz.) can corn, with liquid
2 (16 oz.) cans stewed tomatoes (I use the ones with Mexican seasoning), with liquid
1 package taco mix
1 package Ranch dressing mix
Saute ground beef and onion. Drain. (I use a pint of home-canned chicken and saute the onion in a little oil.) Add remaining ingredients. Bring to boil and simmer for 15-20 mionutes. Top with sour cream, tortilla chips and grated cheese.
Thursday, August 6, 2009
6 medium Tomatoes diced
1 medium Onion finely diced (Red, Yellow, or use a bunch of green onions, or any combination of the three)
1/4 cup fresh Cilantro chopped (I usually put a lot)
2 to 4 Fresh serrano or jalapeño seeded and minced (I leave these out for the kids or add a little bit of El Tapatio Mexican Hot Sauce)
garlic powder to taste
Salt to taste
Juice from one lime (sometimes I just don't have one and use a little bit of lemon juice concentrate or nothing).
Put all ingredients in a bowl and chill to allow flavors to blend.
3 cups cubed red potatoes (about 2-1/2 pounds)
1-1/2 cups diagonally sliced carrots (I use whole baby carrots)
3/4 cup chopped onion
1/4 cup minced fresh parsley
1-2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
In a large skillet over medium heat, melt butter. Add potatoes and carrots; toss to coat. Add remaining ingredients and mix well. Reduce heat to medium-low. Cover and cook for 15-20 minutes or until vegetables are tender, stirring every 5 minutes. Yield: 6 servings.
One of our favorites. I have made this using sweet potatoes in place of some or all of the red potatoes.
Tuesday, August 4, 2009
1/2 C packed brown sugar
1 1/2 tsp vanilla extract
1 C (14 oz) sweetened condensed milk
3 T creamy peanut butter
1 1/2 C flour
1 C graham cracker crumbs
1 tsp baking soda
1 tsp salt
2 C plain M&M's
1/2 C chopped pecans
In a mixling bowl, cream shortening and brown sugar; beat in egg. Add vanilla and milk. Blend in peanut butter. Combine dry ingredients; add to the creamed mixture. Stir in the M&M's and nuts. Drop by teaspoonfuls 1" apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Cool on wire racks. Yield: 7 dozen (2 inch cookies).
We had these cookies at the Jensen's during the family reunion 2009.
6 T brown sugar
2 C flour
2/3 C white sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 C sour cream
1/4 C butter,melted
2 tsp vanilla extract
2 C toasted, chopped pecans
2 tsp milk
1/2 tsp vanilla extract
1/2 C confectioners'sugar
1. Preheat oven to 350 degrees. Spray a 10 inch bundt cake pan with cooking spray.
2. Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour, sugar, baking powder, baking soda and salt; set aside.
3. In a third bowl, cream together sour cream, butter and 2 tsp vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
4. Sprinkle 1/2 C of berries and 1 C pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
5. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 tsp milk, 1/2 tsp vanilla, and 1/2 C confectioners' sugar. Let cake cool for 10 minutes then remove cake from pan and let cool an additional 20 minutes before frosting.
Sunday, August 2, 2009
From: Campbell's Kitchen
Prep: 5 minutes
Cook: 20 minutes
1 pound ground beef
2 stalk celery, diced
1/2 teaspoon dried oregano leaves, crushed
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 cup Pace® Picante Sauce
1 can (about 8 ounces) whole kernel corn, drained (I used 1 c. of frozen corn)
2 cup cooked elbow pasta
Shredded Cheddar cheese
Cook the beef, celery and oregano in a 10-inch skillet until the beef is well browned, stirring to separate meat. Pour off any fat.
Stir the soup, Picante sauce, corn and pasta into the skillet. Cook and stir until hot and bubbling. Top with cheese and heat until the cheese is melted.
***This was a very easy dish I found on the back of the soup label when I was trying to think of a quick dinner. Everyone loved it.***