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2 2/3 cups white flour
1 1/3 teaspoon salt
4 teaspoons baking powder
4 tablespoons shortening or butter
1 cup milk
1. Sift flour, salt and baking powder together. Rub in shortening with pastry cutter, knife or finger tips. Add milk a little at a time to make a soft dough. These are dropped a tablespoon at a time on the top of chicken or meat stews, or canned broth with shaved vegetables during the last 15 or 20 minutes of cooking.
2. The stew or soup must be boiling with the dumplings spooned on top and covered tightly and left undisturbed for 7 minutes.
3. Remove lid and cook uncovered for 5 minutes.
2 teaspoons dried minced onion
2 teaspoons dried parsley
1 teaspoon thyme
1/4 teaspoon dried sage
Salt and pepper to taste
8 cups large, dried bread crumbs or cubes
6 tablespoons butter or margarine
1 cup chicken broth
Combine mix ingredients; store in airtight container.
To prepare, combine broth and butter in saucepan. Heat until melted and hot.
Stir in stuffing mix; remove from heat and cover tightly. Let stand for 5 minutes.
Fluff with a fork before serving.
serves/makes 8 cups
Old Fashioned Stuffing
30 slices white bread, lightly toasted
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
2 cups chicken broth
2 teaspoons rubbed sage
1 teaspoon garlic powder
salt and pepper to taste
Allow the toasted bread to sit approximately 24 hours, until hard.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish.
Crush the bread into crumbs with a rolling pin. Place the crumbs in a large bowl.
Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, garlic powder, salt and pepper.
Press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.
Oven Roasted Red Potatoes
1 (1 ounce) envelope dry onion soup mix
2 pounds red potatoes, halved
1/3 cup olive oil
Preheat oven to 450 degrees F (230 degrees C).
In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.
Honey Roasted Red Potatoes
2 pounds red potatoes, quartered
1/4 cup diced onion
1/4 cup butter, melted
2 tablespoons honey
2 teaspoons dry mustard
2 pinches salt
2 pinches ground black pepper
Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.
Ultimate Twice Baked Potatoes
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded Cheddar cheese, divided
8 green onions, sliced, divided
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bake potatoes in preheated oven for 1 hour.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
5. Bake for another 15 minutes.
Bacon & Cheese Potatoes
5 pounds Potatoes
Salt and pepper to taste
1 1/2 Sticks margarine
1 pound bacon, cooked and chopped
1 large onion, sliced and cooked
4 cups Shredded sharp cheddar cheese
1cup Milk, divided
Boil potatoes in skins until partially cooked; cool, peel, cut in half lengthwise and slice. Mix in onions. Divide potatoes in 3 equal portions.
In a large round crockpot, put in a layer of grated potatoes, bacon, salt and pepper, 1/2 stick of butter, cut into pats, 1 cup shredded cheese. Repeat this procedure two more times, then pour ½ cup milk over this.
Cover and cook on MEDIUM heat for 2 1/2 hours, add other half of milk, the last 1/2 hour put on HIGH.
Place into 12 quart baking dish top with ½ cup of cheddar, bake in oven at 350 for 15 minutes or until cheese is browned.
Baked Potato Salad
8 medium potatoes, sliced
1/2 pound sliced bacon
1 pound processed American cheese, sliced
1/2 onion, chopped
1 cup mayonnaise
salt and pepper to taste
1/4 cup black olives, sliced
1. Preheat oven to 325 degrees F (165 degrees C). Butter a 9x13 inch baking dish.
2. Put sliced potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain, and set aside.
3. At the same time, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Remove to paper towels to drain.
4. In a large bowl, stir together the potatoes, cheese, onion, mayonnaise, salt, and pepper. Spoon into prepared baking dish. Crumble bacon over the top, and sprinkle with olives.
5. Bake for 1 hour in the preheated oven, until golden brown.
Sweet Potato Crunch
4 sweet potatoes
1/2 cup butter
1 cup packed brown sugar
1/2 cup orange juice
1/2 cup brandy
1-1/4 teaspoons ground cinnamon
1-1/4 teaspoons ground nutmeg
1 tablespoon and 3/4 teaspoon vanilla extract
1 bag of mini marshmallows
1 ½ cups of chopped pecans divided ( ½ cup and 1 cup )
Boil cut-up sweet potatoes or bake at 350 degrees F (175 degrees C) whole sweet potatoes until tender.
In a frying pan, melt the butter, cinnamon, nutmeg, brown sugar and 1 cup pecans together until bubbly. Add the orange juice and stir until smooth. Add the cut-up sweet potatoes and cook slowly, turning occasionally until the sweet potatoes are caramelized, about 20 minutes. If syrup is too thin, add a bit more brown sugar.
3. Stir in vanilla, and brandy; place into a baking dish, top with marshmallows and remaining ½ cup pecans. Bake at 350 for 15-20 minutes or until topping is golden brown.
Granny's Homemade Noodles
2 tablespoons water
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking powder
1. Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms.
2. Roll the dough into a very thin layer on a lightly-floured surface; Roll into a jelly roll, cut into 1/2 inch strips. Allow to dry at least 4 hours before using.
Fried Rice with Pork Recipe
6 tablespoons vegetable oil
½ onion, chopped
2 carrots cut lengthwise and grated
2 tablespoons chopped garlic
8 ounces pork, cut into small cubes
4 eggs, beaten
8 cups cooked rice
4 tablespoons fish sauce (or 2 cubes beef bouillon in 4 Tbsp. hot water)
2 tablespoons dark soy sauce
1 teaspoon superfine sugar
8 scallions, finely sliced, to garnish
4 red chilies, sliced, to garnish
2 lime, cut into wedges and egg omelet, to garnish (optional)
Heat the oil in a wok or large frying pan. Add the onion, garlic and carrot, and cook for about 2 minutes, until softened. Add the pork to the softened onion and garlic. Stir-fry until the pork changes color and is cooked. Add the eggs and cook until scrambled into small lumps. Add the rice and continue to stir and toss, to coat it with the oil' and prevent it from sticking. Mix the fish sauce, soy sauce and sugar in small bowl and slowly add to the rice, stirring to evenly coat it... Continue to fry until the rice is thoroughly heated. Garnish with sliced scallions, red chilies and lime wedges. If you like, top with a few strips of egg omelet.
1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.
2. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.
3. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often.
4. This fried rice can be prepared ahead of time by cooking the rice, then adding the peas, carrots and egg plus half of the soy sauce. Keep this refrigerated until you are ready to fry it in the butter. That's when you add the salt, pepper and remaining soy sauce.
Egg Drop Soup
6 cups Chicken Broth
1 large Egg, lightly beaten with
1 teaspoon Sesame oil
1/4 teaspoon White Pepper
4 sliced Green Onion tops for garnish
Salt to taste
Bring the broth to a simmer over low medium heat. Very slowly stream in the egg that has been beaten with the sesame oil, use a fork to pull strands of the egg gently. Do not stir vigorously; you will have a mess if you do. Add white pepper and salt.
Continue to cook until egg is done. Serve promptly.
Fried Onion Rings
3 large onions, peeled and trimmed
1 cup flour
1 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup regular or non-alcoholic beer
1. Cut onions crosswise into 1/2-inch slices; pull apart into rings. (Refrigerate broken or end pieces for other uses.) Mix flour, paprika, salt and pepper in a large bowl. Add beer, stirring with wire whip until foam is gone.
2. Baked Version: Preheat oven to 425 degrees F. Toss onion rings with batter and transfer to plate, letting excess drip-off as you transfer. Heat 1 tablespoon oil in large nonstick skillet (11 or 12-inch) over medium-high heat. Place about half the onion rings in single layer in heated skillet and cook until browned, turning once, about 1 1/2 minutes on each side. Repeat with remaining onions. Transfer to ungreased shallow baking pans or cookie sheets, arranging in single layer. Bake for 6 minutes or until crisp.
3. Deep Fried Version: Heat at least 2 inches oil in deep-fryer for 5 to 10 minutes or according to fryer directions. (If fryer has a temperature adjustment, set it at 375 degrees F and heat until light goes out.) Drop batter-coated onion rings into oil (about 10 to 20 at a time). Fry 2 to 4 minutes or until crisp. Drain on paper towels before serving.
Banana-Citrus Fruit Salad
2 cups cubed cantaloupe or honeydew melon
½ cup cubed jicama or apple
½ cup fresh strawberries
½ cup fresh blueberries
½ cup fresh raspberries or blackberries
1 banana, sliced
1 seedless orange, peeled, sectioned and cut into cubes(Or 2 can mandrins)
¾ cup vanilla or orange reduced sugar nonfat yogurt
1 teaspoon grated orange peel
1/4 teaspoon ground nutmeg
3 tablespoons slivered almonds
Sprinkle with granola if desired
In medium bowl, combine fruit.
Combine yogurt, orange peel, nutmeg and almonds. Add yogurt mixture to fruit; toss gently to coat.