Ingredients:
1 lb ground beef browned
1 very large can of Bush’s Original Baked Beans (larger than 28 oz)
1 small onion chopped
1 can tomato soup
1 tsp salt
1/2 tsp pepper
1/2 to 1 cup katsup
2 Tbsp prepared mustard
1/2 cup brown sugar
2 Tbsp mollasses
Combine all ingredients in a slow cooker. Heat for about 2 hours on medium heat setting, reduce heat to low before serving.
Ingredients:
1-1/2 tsp yeast
2 cups bread flour
grated orange zest from one orange
3/4 tsp salt
4 tsp white sugar
2 Tbsp + 2 tsp Nonfat dry milk (or use warm milk instead of 1/2 cup water)
2 tsp butter
1/2 cup warm water (or 1/2 cup milk if not using dry milk)
1 large egg
1 tsp vanilla or orange extract
1 tsp lemon juice
1/3 cup dried, sweetened cranberries or craisins (I prefer 3/4 cup)
1/3 cup chopped, toasted walnuts
Directions:
If using a bread machine to prepare the dough, follow the order of wet/dry ingredients for your machine. Add the fruit and nuts at the appropriate time, or knead them into the dough at the end.
If not using a bread machine, dissolve the yeast in warmed water or milk. Add the remaining ingredients except for the fruit and nuts. Mix together and form dough. Knead for about 5 minutes, then knead in the fruit and nuts.
Place dough in a glass bowl, let rise until double in size covered with plastic wrap or a dampened flour sack towel.
Knock back the dough, Place in greased bread pan. I use a round pyrex dish.
Let the dough rise a second time, almost doubled in size.
Bake at 350 degrees for about 40 minutes.
This sourdough bread is made with sourdough starter. I occasionally add a teaspoon of yeast to make sure it rises as much as I want it to.
Ingredients:
2 cups bread flour or 1 cup bread flour plus 1 cup all-purpose flour
1 tsp salt
1 cup warm filtered or bottled water
1 tsp yeast (optional)
1/6 cup sourdough starter
Dissolve the yeast in water (if using yeast). Add the sourdough starter. Mix in flour and salt to make a fairly wet dough. Knead the dough by hand or with a dough hook or breadmaker on manual setting. Put the dough in a large bowl, cover with plastic wrap, allow to rise overnight.
The next morning or evening: on a floured surface, fold the dough a number of times. Shape the dough into a ball by pulling and turning. Put the dough in a proofing basket or pyrex bowl lined with a floursack dish towel that has been generously floured. Cover with plastic and or damp dish towel. Allow to rise in a warm place, like a sunny window for many hours. I usually bake the loaf from the morning at around 5:00 in the evening.
Grease a pyrex bowl or dutch oven. The pyrex dish or dutch oven must have a cover. Score the top of the loaf a few times. Heat the oven to 450 degrees. Cover and bake the loaf for about 25 minutes. Uncover, spray with water, and bake an additional 25 minutes. Do not underbake. The crust should be well browned. Allow to cool before slicing.
In the evening:
Mix with a wooden spoon in a large bowl:
1-1/2 cups water
1-1/2 cups flour
2-3 Tbsp sugar
1/2 package dry yeast
The batter will be a little lumpy. Leave covered overnight at room temperature.
In the morning:
Add to the flour mixture:
3 eggs
1-2 Tbsp oil
1/2 tsp vanilla
Heat waffle iron on high. Pour batter as directed and turn heat to medium. Cook until waffle is golden brown. Serve with butter and maple syrup or whipped cream and strawberries.
Ingredients:
2 lbs hamburger
1/2 tsp salt
1/2 cup brown sugar
1 tsp garlic salt
Onions, chopped
1-1/2 cups ketchup
1/2 tsp pepper
1 Tbsp vinegar
2 tsp liquid smoke
Directions: brown hamburger and onions making certain to chop up the ground beef as finely as possible. Drain. Add the rest of the ingredients and simmer for at least 15 minutes. Serve on hamburger buns.
Ingredients:
4 thin sliced port cutlets
1/3 cup maple syrup
3 Tbsp soy sauce
2 cloves garlic
1 Tbsp minced fresh ginger
1/4 cup chopped green onion
Directions:
Combine the maple syrup, soy sauce, garlic, ginger and green onion in a casserole/baking dish. Remove fat from port cutlets. Place cutlets in the baking dish. Marinate for at least a 1/2 hour, turning at least once.
Bake the marinated pork at 400 degrees for about 15-20 minutes until cooked through (no pink).
Serve with rice or rice noodles.
Ingredients:
Mixed Baby Greens (about 3 cups)
Pepitas (1/2 cup)
Craisins/dried cranberries (1/2 cup)
1 Chopped Apple
Grilled Chicken strips (2-3 chicken breasts grilled and sliced)
Quinoa (cooked) (1 cup)
Salad Dressing:
3 Tbsp Olive Oil
2 Tbsp Cider Vinegar
3 Tbsp Apple Cider
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cumin
Ingredients:
2-3 boneless, skinless chicken breasts
Salt & Pepper to taste
1 cup flour
1-1/2 Tbsp butter
1 Tbsp Olive Oil
1-1/4 cups chicken stock
1 cup heavy cream
1 tsp salt
1/2 tsp pepper
2 Tbsp corn starch
1 lemon juiced
1/2 lemon, sliced
Parsley
Directions: slice chicken breasts in half width-wise. Season both sides of each piece of chicken with salt and pepper. Dredge both sides in flour. In a large frying pan with a lid, melt butter. Add olive oil. Add chicken to hot pan, should sizzle immediately. Cook for 3-5 minutes per side until golden brown. Cover with lid and cook a bit longer until chicken is no longer pink. Set chicken aside in a separate dish.
Add 1/2 cup of chicken stock to pan. Heat to deglaze the pan. In a microwave-safe bowl, mix 1/2 cup chicken stock (cold) and corn starch. Add Cream, lemon juice, chicken stock from pan, salt and pepper. Whisk thoroughly. Heat in microwave for 1.5 minutes at a time until hot and thickened, whisking every 1.5 minutes.
Pour some sauce over chicken and garnish with lemon slices. Serve with Angel hair pasta.
Ingredients
2-3 lb Italian meatballs- Simeks brand is good
2 packages of smoked sausage smokeys
4 chicken breasts
3/4 cup BBQ sauce
Directions:
Bake chicken in advance:
Line a pan (with sides) with foil, spray foil with oil. Place the chicken in the pan and spray cooking oil over top of chicken.
Sprinkle some salt and pepper over the chicken
Bake 350 degrees for about 25-30 minutes until no longer pink inside.
Let stand out of oven for about 15-20 minutes.
Cut chicken into bite-sized pieces.
Thaw meatballs in microwave check every few minutes if on defrost setting. Place meatballs and Smokeys in a large Crock-pot.
Drizzle 3/4 cups of sauce over and stir with wooden spoon
Turn on to high for about half an hour.
Turn to low for about 2 hours – add chicken in after 1 hour
Add more sauce if needed. Turn back to high for last 15-20 minutes.
Ingredients:
8 manicotti shells
1/4 cup butter
3/4 cup finely chopped onion
1 pound ground pork, sausage or veal
2 tsp basil
1/2 tsp ground nutmeg
1/2 tsp salt
1/4 tsp pepper
1/2 cup grated parmesan cheese
2/3 cup white bread crumbs
2 eggs, beaten
3 cups pasta sauce
1 cup mozarella cheese
Cook manicotti shells according to package directions, drain thoroughly. Melt butter in frypan, sauté onion until wilted. Brown the meat in a frying pan. Cool. Grind in a meat grinder. Add basil, nutmeg, salt, pepper, parmesan cheese, bread crumbs, and eggs. Mix well.
Use an electric cookie press or food shooter to fill shells. You may also fill them by hand with a teaspoon. Place in a greased 13 x 9 baking pan. Spread the sauce over the shells. Sprinkle mozarella cheese on top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue baking for about 10 minutes until cheese is bubbly.