Thursday, June 29, 2006
Enchillada's
Sauce
3 cans tomatoe sauce
15 shakes of Tabasco Sauce
2 pinches of leaf Oregano
2 pinches of Basil
2 pinches of cumin seed
A little bit of garlic powder ( A small shake)
A little bit of Cinnamon and sugar (A small shake)
Don't want to much it will make it to sweet
1 Tlb. Flour
1 tomato sauce can of water
Mix up in a small sauce pan . Now it is ready to use.
12 Corn tortias cooked in a small pan of oil till soft.
1 lb. hamburger cooked up in fry pan
1 med. Onion diced cooked with hamburger.
1 lb. grated cheddar cheese to put on enchiladas
In fry pan cook up hamburger by mashing it with a potato masher till it is crumbly looking along with onion add 1 tsp salt to it.
Cook tortias in oil in fry pan. Just place them in long enough to get soaked turn over and then take on and place on a paper towel to absorb the grease.
Place
1/4 c. hamburger in middle of corn tortia or more if you would like more.
1 tlb. sauce over the hamburger
1/4 cup grated cheese.
Roll it up and place into a 9x13 pan. After you have them all in the pan, put more sauce on top of each Enchillada around 2 tlb. per one and put grated cheese on top and cover the enchilladas real good with cheese.
Bake at 350 degrees for 30 minutes until they are bubbling on the sides of the pan.
Monday, April 17, 2006
I recieved this in an email to me. Sounded good
CHOCOLATE CANNERY MUFFINS
3 eggs beaten
1/2 C. shortening
2 tsp baking powder
1/2 tsp. salt
1/2 tsp. Mexican vanilla
3 C. cannery hot cocoa mix
1 1/2 C. cannery choc. pudding mix
1 C. white or whole wheat flour
1 C. very hot (or boiling) water
Blend together beaten eggs, shortening,baking powder, salt, Mexican vanilla. Beat in cocoa mix, pudding mix, and flour. Add hot water, and mix well. Stir in 1/2 C. vanilla chips (optional) and/or chopped almonds (yum). Pour in greased jumbo muffin tin. Bake at 350 for 25 minutes. Remove from oven, and allow to cool on counter before removing from tin.
Friday, September 23, 2005
Ellens Marlatts Bread
Ezekiel Flour Mix
7 cups wheat
¼ c. Pinto Bean
¼ c soy Bean
1 c. Barley
1 c. Rye Berry
¼ c. Lentil
1/3 c. Millet
Grind the above all
together
You CAN ALSO ADD TO THIS MIX IF YOU WANT
½ C. WHEAT GERM
½ C. SEASMIE SEED
½ C OATBRAN
Measure 1 ½ c. water In a measuring cup along with ½ stick butter and ½ c. honey. Heat for 5 min. or until melted good.
Add Yeast last so you won’t cause it to not rise.
Put 1 ½ cups of cold water 2 eggs mix in mixing bowl. Then add hot water to this along with 3 tsp. salt. Now add the flour mix to this and mix 1/2 cup dough enchancer add 2 tlb yeast, mix it for about 5 to 7 min. then more flour if it needs it mix until it has been ten minutes.. The sides of the bowl should be pretty much clear of dough and be like a baby’s bottoms can be a little sticky.
Pour dough onto a floured area and divide into two loaves and put in greased bread pans. Set on stove and let rise 30 min. Then put in the oven at 350 degrees until it is brown enough and sides look brown or gold color.
Rose Petal Jam
Gather up rose petals dark red ones make the jelly red. Gather the petals up and pull away from the stem area. There is a small white tip at the end that comes off the stamens area should cut that off it makes the jelly bitter if you don’t. You should not use petals that have been sprayed with a pesticide. Miracle grow is okay. Fill up a roast pan with petals and add 8 cups of water. Bring to a boil and then turn down fire and let it simmer 20 min. Then strain in cheese cloth or nylon panty hose. Let set over night and use only the top portion of it the residue in bottom throw away. Follow recipe for apple jelly. To make up the jam.
Thursday, September 22, 2005
Zukinni Bread
3 cups zukinni
1 2/3 cups splenda
2/3 cup applesauce or (oil)
2 teaspoons vanilla
4 eggs
3 cups flour
2 teaspoons soda
1 teaspoons salt
3 teaspoons cinnamon
1/2 teaspoons cloves
1/2 teaspoons baking powder
1 cup nuts
1 cup raisens
Mix up the sugar, oil, vanilla and eggs well and add zukinni and beat well. Then add flour and spices and mix up good. Then add nuts and raisens and pour into greased pans.
Makes two loaves 8 1/2 x 4 1/2 x 2 1/2 size pans
Bake 350 hours for 1 hour
Thursday, July 14, 2005
Broccoli And Tortellini Salad
6 slices of bacon
20 oz. package of fresh cheese filled tortellini ( buy at Deli at WalMart)
1 1/2 cups mayonainse
6 T. White sugar
1 T. cider vinegar ( I added more to thin down)
3 bunches fresh broccoli cut up
1 cup raisins
1 cup sunflower seeds
1 red onion chopped up ( use less if you prefer)
Cook bacon, drain, and crumble
Cook tortelline according to directions, drain, and rinse with cold water
Cook broccoli for 3 min. or 5 in a vegt. steamer
Dressing
Mix together mayo, sugar, and vinegar
Mix up the following
In large bowl, combine broccoli, tortellini, bacon, raisins, sunflower seeds, and onion.
Pour on half of the dressing and refrigerate over night. Add more dressing when serving.
Saturday, May 28, 2005
These are the best ginger cookies I have ever tasted.
Ginger Bread Cookies
1 1/2 c. Crisco
2 c. Sugar
1/2 c. molasses
2 eggs
4 c. flour
1 tlb. + 1 tsp. soda
1 tsp. pepper
1 tsp ginger
1/2 tsp. cloves
1/2 tsp. salt
Mix up crisco, sugar, eggs & molasses together until smooth. Add flour, soda, pepper, ginger, cloves salt. Use an icecream scoop to scoop dough up that is about 1/4 c per cookie.
Roll the dough into cinamon and sugar. Bake 350 degrees for 13 min.
To make the diabetic use the same amount of Splenda as you do normal suger. Also to make them fat free add 1 1/2 cups sugar free applesauce.
Thursday, December 02, 2004
Cran-Orange Cookies
1/2 stick soft butter
1/2 cup sugar
1/3 cup Brown Sugar
1 egg
3 tablespoons orange juice
1 1/2 cups flour
3/4 tsp baking powder
1/4 tsp soda
1 tsp salt
1 cup dried cranberries orignal flavor
1/2 cup nuts
Cream butter, sugar and eggs together. Mix up well and add dry ingredients and orange juice. Mix up good then add cranberries and nuts last. Drop by tablespoons full 2 inches apart and bake at 375 oven for 12 min. or until lightly brown. Very good
Pumpkin Jar Bread
2/3 cup shortening 325 oven 45 minutes
2 2/3 cups sugar 1 1/2 tsp. Baking pwdr
4 eggs 1 1/2 tsp salt
2 cups pumpkin 1 tsp cinnamon
2/3 cup water 1 tsp cloves
3 1/2 cups flour 2/3 cup nuts
2 tsp baking soda 8 wide mouth pint jars
Cream shortening and sugar. Beat in eggs, Pumpkin, and water. Sift
together dry ingredients. Add to pumpkin mixture. Stir in nuts.
Pour into jars sprayed with no-stick spray. Fill only half full. Bake jars on
a cookie sheet for about 45 minutes. in a 325 oven. Clean rim; place
scalded lid on the jar and screw ring on firmly. Only take one jar at a time out
and put lid and ring on this way they stay hot and will seal right. They will
start sealing immediately. Note the cake should not rise above the edge of the jar. If it does, cut off excess, wipe rim of jar, clean and seal. It says you can store
them on the shelf with the rest of your canned goods. But I would not do
it unless you check with the County extension office first to see if it is safe.
