1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes (optional)
1/4 tsp. oregano
1/2 tsp. paprika
1 1/2 tsp. cumin
1 tsp. salt
1 tsp. pepper
Mix together and add to your favorite meat, beans, or whatever. We like this SO much better than the store bought and it has no preservatives or MSG!!!
23.7.10
4.7.10
Bleu Cheese/Blackberry Salad
Cucumber Slices (cut up small - at least 2 cukes for large salad)
Fresh Blackberries (large carton)
Sliced Red Pepper (about 2)
Bleu Cheese Crumbles
Spring Mix Lettuce (big container from Sam's or Costco)
Toasted Almonds (regular sized bag of sliced almonds - cook them in a pan with 1/8 cup butter and 1/3 cup brown sugar)
Dressing:
3/4 cup Sugar (half brown/half white)
6 T. Rice Wine Vinegar
1 cup Mayonnaise
4 tsp. Dijon Mustard (I used Honey Mustard)
1/2 tsp. Sesame Oil
Mix in blender until smooth.
Lightly toss sald and dressing together right before serving. Makes a lot of dressing for a very large salad.
I made this for a bridal shower and also added diced celery and red raspberries for added color and flavor.
Fresh Blackberries (large carton)
Sliced Red Pepper (about 2)
Bleu Cheese Crumbles
Spring Mix Lettuce (big container from Sam's or Costco)
Toasted Almonds (regular sized bag of sliced almonds - cook them in a pan with 1/8 cup butter and 1/3 cup brown sugar)
Dressing:
3/4 cup Sugar (half brown/half white)
6 T. Rice Wine Vinegar
1 cup Mayonnaise
4 tsp. Dijon Mustard (I used Honey Mustard)
1/2 tsp. Sesame Oil
Mix in blender until smooth.
Lightly toss sald and dressing together right before serving. Makes a lot of dressing for a very large salad.
I made this for a bridal shower and also added diced celery and red raspberries for added color and flavor.
24.6.10
Cherry Almond Squares
1 cup sour cream
1/4 cup water
3 eggs
1 box sour cream cake mix
1 can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups powdered sugar
2 tablespoons milk
Preheat oven to 350 degrees. Grease and flour a 15 1/2 × 10 1/2-inch jelly roll pan. Mix sour cream, water, and eggs in a large bowl. Stir in dry cake mix until moistened. Batter will be slightly lumpy. Spread into prepared pan. Drop pie filling by generous spoonfuls onto batter. Bake 25 to 30 minutes or until cake springs back when touched lightly. Cool. In a small bowl, combine powdered sugar and milk, stirring until a smooth glaze forms. Drizzle glaze over top. Sprinkle with almonds. Cut into bars.
Makes 3 dozen bars.
(Lion House Bakery, [Salt Lake City: Deseret Book, 2009], p. 86.)
1/4 cup water
3 eggs
1 box sour cream cake mix
1 can cherry pie filling
1/4 cup sliced almonds
1 1/2 cups powdered sugar
2 tablespoons milk
Preheat oven to 350 degrees. Grease and flour a 15 1/2 × 10 1/2-inch jelly roll pan. Mix sour cream, water, and eggs in a large bowl. Stir in dry cake mix until moistened. Batter will be slightly lumpy. Spread into prepared pan. Drop pie filling by generous spoonfuls onto batter. Bake 25 to 30 minutes or until cake springs back when touched lightly. Cool. In a small bowl, combine powdered sugar and milk, stirring until a smooth glaze forms. Drizzle glaze over top. Sprinkle with almonds. Cut into bars.
Makes 3 dozen bars.
(Lion House Bakery, [Salt Lake City: Deseret Book, 2009], p. 86.)
16.6.10
Bananas Foster Over Ice Cream
1/4 cup margarine
1/4 cup brown sugar, firmly packed
2 tablespoons light corn syrup
1/2 teaspoon pineapple extract
2 bananas, sliced
vanilla ice cream
Put margarine, brown sugar, and corn syrup in a microwave-safe bowl; microwave for 1 minute on full power. Stir for 1 minute, then add extract and bananas. Microwave for 30 seconds. Serve over vanilla ice cream. Makes 5 servings.
(Lion House Entertaining, [Salt Lake City: Eagle Gate, 2001] p. 55.)
1/4 cup brown sugar, firmly packed
2 tablespoons light corn syrup
1/2 teaspoon pineapple extract
2 bananas, sliced
vanilla ice cream
Put margarine, brown sugar, and corn syrup in a microwave-safe bowl; microwave for 1 minute on full power. Stir for 1 minute, then add extract and bananas. Microwave for 30 seconds. Serve over vanilla ice cream. Makes 5 servings.
(Lion House Entertaining, [Salt Lake City: Eagle Gate, 2001] p. 55.)
14.6.10
Chocolate Chip Pie
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup chopped nuts
Beta together butter and sugars until fluffy. Add eggs and vanilla and beat well. Combine flour, soda and salt. Gradually add to creamed mixture. Stir in chocolate chips and nuts. Lightly spray round pizza pan with cooking spray. Spoon dough onto pan and spread about 1/2-inch thick. Bake at 350 degrees for about 15 minutes, or until very lightly browned. Cut with pizza cutter into wedges. Serve with ice cream and fudge sauce.
(Source: "What's For Dinner?", by Jana Schofield, pg. 60)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups flour
1 teaspoon soda
1/2 teaspoon salt
2 cups chocolate chips
1 cup chopped nuts
Beta together butter and sugars until fluffy. Add eggs and vanilla and beat well. Combine flour, soda and salt. Gradually add to creamed mixture. Stir in chocolate chips and nuts. Lightly spray round pizza pan with cooking spray. Spoon dough onto pan and spread about 1/2-inch thick. Bake at 350 degrees for about 15 minutes, or until very lightly browned. Cut with pizza cutter into wedges. Serve with ice cream and fudge sauce.
(Source: "What's For Dinner?", by Jana Schofield, pg. 60)
Unbelievable Caramel Pie
2 (14-oz.) cans sweetened condensed milk
9-inch graham cracker crust
Garnish: whipped topping, mini semi-sweet chocolate chips
Pour condensed milk into a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. After 2-1/2 hours, milk will begin to thicken; begin stirring every 15 minutes. When thick and golden, stir again until smooth; pour into crust and chill. Garnish with whipped topping and chocolate chips. Makes 6 to 8 servings.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 202)
9-inch graham cracker crust
Garnish: whipped topping, mini semi-sweet chocolate chips
Pour condensed milk into a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. After 2-1/2 hours, milk will begin to thicken; begin stirring every 15 minutes. When thick and golden, stir again until smooth; pour into crust and chill. Garnish with whipped topping and chocolate chips. Makes 6 to 8 servings.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 202)
Raspberry Brownies in a Jar
1/2 cup butter, sliced
2 1-oz. squares unsweetened baking chocolate, chopped
2 eggs, beaten
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
2 1-pt. wide-mouth canning jars and lids, sterilized
Grease and flour canning jars; set aside. Melt butter and chocolate together in a medium saucepan over low heat. Remove from heat; stir in eggs, sugar, jam and vanilla. Beat lightly with a spoon until combined. Stir in flour and baking powder; pour into prepared jars. Cover jars tightly with greased aluminum foil, greased-side down. Place jars in a slow cooker; pour one cup water around jars. Cover and cook on high for 3 to 3-1/2 hours, or until a toothpick inserted in center tests clean. Remove jars form slow cooker; cool for 10 minutes. Use a metal spatula to loosen brownies; turn out of jars. Cool brownies completely on a wire rack before slicing. Makes 12 servings.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 205)
2 1-oz. squares unsweetened baking chocolate, chopped
2 eggs, beaten
3/4 cup sugar
1/3 cup seedless raspberry jam
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking powder
2 1-pt. wide-mouth canning jars and lids, sterilized
Grease and flour canning jars; set aside. Melt butter and chocolate together in a medium saucepan over low heat. Remove from heat; stir in eggs, sugar, jam and vanilla. Beat lightly with a spoon until combined. Stir in flour and baking powder; pour into prepared jars. Cover jars tightly with greased aluminum foil, greased-side down. Place jars in a slow cooker; pour one cup water around jars. Cover and cook on high for 3 to 3-1/2 hours, or until a toothpick inserted in center tests clean. Remove jars form slow cooker; cool for 10 minutes. Use a metal spatula to loosen brownies; turn out of jars. Cool brownies completely on a wire rack before slicing. Makes 12 servings.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg. 205)
Aloha Chicken
4 lbs. boneless, skinless chicken
20-oz. can pineapple chunks
11-oz. can mandarin oranges, drained
1 green or red pepper, chopped
1/4 cup onion, chopped
1 clove garlic, minced
1 Tablespoon soy sauce
1 teaspoon fresh ginger, peeled and grated
Arrange chicken in a slow cooker; set aside. Combine remaining ingredients; pour over chicken. Cover and cook on low setting for 8 to 10 hours. Serves 8 to 10.
Serve over steamed rice. Sprinkle with fresh coconut flakes.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg 12.)
20-oz. can pineapple chunks
11-oz. can mandarin oranges, drained
1 green or red pepper, chopped
1/4 cup onion, chopped
1 clove garlic, minced
1 Tablespoon soy sauce
1 teaspoon fresh ginger, peeled and grated
Arrange chicken in a slow cooker; set aside. Combine remaining ingredients; pour over chicken. Cover and cook on low setting for 8 to 10 hours. Serves 8 to 10.
Serve over steamed rice. Sprinkle with fresh coconut flakes.
(Source: Gooseberry Patch Slow-Cooker Recipes, pg 12.)
French Country Chicken
1 onion, chopped
6 carrots, peeled and sliced diagonally
6 stalks celery, sliced diagonally
18 boneless, skinless chicken tenders
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon white pepper
10-3/4 oz. can cream of chicken soup
1-1/2 oz. package onion soup mix
1/3 cup chicken broth
2 tablespoons cornstarch
cooked rice or mashed potatoes
Combine onion, carrots and celery in the bottom of a slow cooker. Arrange chicken on top; sprinkle with seasonings. Mix together chicken soup and onion soup mix; spoon over chicken. Cover and cook on high setting for 4 hours, stirring after one hour. At serving time, stir together broth and cornstarch; pour over chicken and mix well. Cook, uncovered, for an additional 10 minutes, until thickened. Stir again; serve over cooked rice or mashed potatoes. Makes 8 servings.
6 carrots, peeled and sliced diagonally
6 stalks celery, sliced diagonally
18 boneless, skinless chicken tenders
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon white pepper
10-3/4 oz. can cream of chicken soup
1-1/2 oz. package onion soup mix
1/3 cup chicken broth
2 tablespoons cornstarch
cooked rice or mashed potatoes
Combine onion, carrots and celery in the bottom of a slow cooker. Arrange chicken on top; sprinkle with seasonings. Mix together chicken soup and onion soup mix; spoon over chicken. Cover and cook on high setting for 4 hours, stirring after one hour. At serving time, stir together broth and cornstarch; pour over chicken and mix well. Cook, uncovered, for an additional 10 minutes, until thickened. Stir again; serve over cooked rice or mashed potatoes. Makes 8 servings.
14.5.10
Homemade Veggie Wash
Recipe 1:
Mix equal parts of vinegar and water.
Let your produce soak in mixture for 5-10 minutes
rinse well.
Recipe 2:
1 Tbsp of lemon juice
2 Tbsp of baking soda
1 cup of water
Recipe 3:
a very small amount of palmolive dish soap (green kind) mixed in water.
Put in a spray bottle and spray on produce, lightly scrub. Rinse well with cold water.
Tips of keeping produce to last longer:
1. Wash with water. Use a scrub brush and rinse well.
2. Discard outer leaves of leafy vegetables.
3. Scrub melons with water or produce wash before cutting. Rinse well.
4. Cut produce on a clean cutting board with a clean knife.
5. Thaw meats on a separate tray or plate in the refrigerator to prevent meat juices from dripping into produce drawers.
6. Clean and sanitize the refrigerator produce drawer regularly.
7. Don't pick off stems and such until ready to eat.
Mix equal parts of vinegar and water.
Let your produce soak in mixture for 5-10 minutes
rinse well.
Recipe 2:
1 Tbsp of lemon juice
2 Tbsp of baking soda
1 cup of water
Put this mixture in a sprayer bottle to spray my veggies with. Let it sit for a few minutes then rinse well.
Recipe 3:
a very small amount of palmolive dish soap (green kind) mixed in water.
Put in a spray bottle and spray on produce, lightly scrub. Rinse well with cold water.
Tips of keeping produce to last longer:
1. Wash with water. Use a scrub brush and rinse well.
2. Discard outer leaves of leafy vegetables.
3. Scrub melons with water or produce wash before cutting. Rinse well.
4. Cut produce on a clean cutting board with a clean knife.
5. Thaw meats on a separate tray or plate in the refrigerator to prevent meat juices from dripping into produce drawers.
6. Clean and sanitize the refrigerator produce drawer regularly.
7. Don't pick off stems and such until ready to eat.
12.5.10
Almost Famous Black Bean Soup
1 1/2 c. black beans (measured dry, then cook them) or use 2-3 cans of black beans
2 Tbsp olive oil
2 garlic cloves-chopped up
1 Tbsp onion powder or 1/3 c. diced fresh onion
1 Tbsp. red pepper flakes
1 tsp. sea salt (or salt)
1 tsp ground black pepper
a little cayenne pepper to taste
1 can veggie broth
1 can crushed tomatoes
1 can corn or 2 c. frozen corn
water
tortiallas or tortilla chips
fresh cilantro
*optional on top
sour cream
cheese
Avocado pieces
After your beans are cooked, take about a cup of bean and blend with the can of veggie broth. Return to pot of beans.
In a pan, saute garlic, oil, and red pepper flakes on medium heat till garlic is tender. Put into pot of beans. Add crushed tomatoes, ground black pepper, cayenne and corn and let simmer 10 minutes.
Serve with fresh cilantro and any other toppings and eat with chips or tortillas.
*Add some brown rice for a meal with complete protein instead of tortillas.
*For the most part you can sub most of the ingredients from food storage, powdered garlic, onion, canned items, and homemade tortillas
*If you can't handle the red pepper flakes, cummin or taco seasoning may be substituted
2 Tbsp olive oil
2 garlic cloves-chopped up
1 Tbsp onion powder or 1/3 c. diced fresh onion
1 Tbsp. red pepper flakes
1 tsp. sea salt (or salt)
1 tsp ground black pepper
a little cayenne pepper to taste
1 can veggie broth
1 can crushed tomatoes
1 can corn or 2 c. frozen corn
water
tortiallas or tortilla chips
fresh cilantro
*optional on top
sour cream
cheese
Avocado pieces
After your beans are cooked, take about a cup of bean and blend with the can of veggie broth. Return to pot of beans.
In a pan, saute garlic, oil, and red pepper flakes on medium heat till garlic is tender. Put into pot of beans. Add crushed tomatoes, ground black pepper, cayenne and corn and let simmer 10 minutes.
Serve with fresh cilantro and any other toppings and eat with chips or tortillas.
*Add some brown rice for a meal with complete protein instead of tortillas.
*For the most part you can sub most of the ingredients from food storage, powdered garlic, onion, canned items, and homemade tortillas
*If you can't handle the red pepper flakes, cummin or taco seasoning may be substituted
10.4.10
Emy's chili
2 c. dry pinto beans soaked over night
6 c. water
2 c. brown rice, rinse well
1 diced yellow onion
2 cans tomato sauce
1 quart diced tomatos with juice (or 1 28 oz can crushed tomatoes)
2 Tbsp red pepper flakes
2 garlic cloves
1/2 tsp ground pepper
optional:
any fresh peppers-jalapinos, anaheim, bell etc.
shredded cheese
corn chips
Put the beans in a slow cooker and cook according to time on package (two or more hours). Add the rest of the ingredients except for the optional ones. Let simmer a couple hours. Meal is done once the rice is soft or absorbed. You will want to mix it once or twice while cooking, the rice has a tendency to rest on the bottom and may burn. This meal gets better the longer it sits.
Great as a main course, with nacho's or as a dip.
*This serves as a complete protein because of the beans and rice.
6 c. water
2 c. brown rice, rinse well
1 diced yellow onion
2 cans tomato sauce
1 quart diced tomatos with juice (or 1 28 oz can crushed tomatoes)
2 Tbsp red pepper flakes
2 garlic cloves
1/2 tsp ground pepper
optional:
any fresh peppers-jalapinos, anaheim, bell etc.
shredded cheese
corn chips
Put the beans in a slow cooker and cook according to time on package (two or more hours). Add the rest of the ingredients except for the optional ones. Let simmer a couple hours. Meal is done once the rice is soft or absorbed. You will want to mix it once or twice while cooking, the rice has a tendency to rest on the bottom and may burn. This meal gets better the longer it sits.
Great as a main course, with nacho's or as a dip.
*This serves as a complete protein because of the beans and rice.
Emy's Black Bean Taco's
2 cans black beans or about 3 1/2 c. cooked beans
1 can corn (or 1 c. frozen or freshly cooked corn, if frozen cook before using)
1/2 bunch cilantro
1-2 limes (juice only)
1/8 c. balsamic vinegar
1 tsp. chili powder
pinch of salt
1 can corn (or 1 c. frozen or freshly cooked corn, if frozen cook before using)
1/2 bunch cilantro
1-2 limes (juice only)
1/8 c. balsamic vinegar
1 tsp. chili powder
pinch of salt
Corn tortilla's
lettuce (red romaine is best)
tomatoes-diced
avocado-diced
shredded cheese
Mix together first 7 ingredients and let chill for 1 hour or more (the longer the better)
Spoon on tortilla's with other ingredients (all optional).
Emy's Sassy Salsa Dressing!
3 Tomatillo's, husked
1/2 c. cilantro
5 Tbsp fresh lime juice
1 jalapeno pepper without seeds (two or more with seeds if you want it spicy)
1 garlic clove
6 Tbsp olive oil
3/4 tsp sea salt
3/4 tsp ground pepper
1 avocado
*a few tablespoons of water to thin it down to pour if nessessary
Blend till smooth, let sit and chill if time permits.
Its light, and green and creamy, and soooo good! It is one that you will lick off the plate! And it doesn't give you the gross heavy greasy feeling afterwards because it is made with healthy fats.
1/2 c. cilantro
5 Tbsp fresh lime juice
1 jalapeno pepper without seeds (two or more with seeds if you want it spicy)
1 garlic clove
6 Tbsp olive oil
3/4 tsp sea salt
3/4 tsp ground pepper
1 avocado
*a few tablespoons of water to thin it down to pour if nessessary
Blend till smooth, let sit and chill if time permits.
Good, healthy, and is great on salads, nacho's, taco's, chicken or beef wraps etc.
Its light, and green and creamy, and soooo good! It is one that you will lick off the plate! And it doesn't give you the gross heavy greasy feeling afterwards because it is made with healthy fats.
24.3.10
Yogurt
Sterilized mason jars with lids
Milk- 2% has the best consistancy (powdered dry nonfat milk is okay, just reconstitute it first)
Deydrated milk- for every quart of milk use 1/2 c. dehydrated milk. This helps helps with the consistancy
3 Tbsp store bought yogurt
optional:
sugar-for every quart of milk do 1/3 c. sugar
Jam-to flavor
Put on medium heat continually stirring. Stir in flavoring-jams, or extracts at 150 degrees, then continually stirring till it reaches 160 degrees. This is to sterilize the milk so that if there is any bad bacteria it will not grow. Let cool for a little while till it is still warm but not hot about 100-110 degrees so that the good bacteria can grow. Stir carefully and slowly about 3 Tbsp yogurt into milk. Mix completely. Pour milk mixture into half-gallon or quart bottling jars. (kerr or ball). close the lids.
Turn oven on for 90 seconds. Any temperature will do, just to warm it up a bit then turn it off. Put the jars in for 8-12 hours. Check every hour to make sure it is warm enough, if it feels cool then turn the oven on for a min to reheat. Then turn it off.
Thickness will vary depending on many factors. It will be fermentated when the milk smells tart and when it is thick. put in the fridge till you are ready to use.
*You can also use a cooler with a heating pad set on warm if you dont want to use your oven.
Yogurt keeps for weeks in the fridge because of the natural preservatives in its cultures.
Milk- 2% has the best consistancy (powdered dry nonfat milk is okay, just reconstitute it first)
Deydrated milk- for every quart of milk use 1/2 c. dehydrated milk. This helps helps with the consistancy
3 Tbsp store bought yogurt
optional:
sugar-for every quart of milk do 1/3 c. sugar
Jam-to flavor
Put on medium heat continually stirring. Stir in flavoring-jams, or extracts at 150 degrees, then continually stirring till it reaches 160 degrees. This is to sterilize the milk so that if there is any bad bacteria it will not grow. Let cool for a little while till it is still warm but not hot about 100-110 degrees so that the good bacteria can grow. Stir carefully and slowly about 3 Tbsp yogurt into milk. Mix completely. Pour milk mixture into half-gallon or quart bottling jars. (kerr or ball). close the lids.
Turn oven on for 90 seconds. Any temperature will do, just to warm it up a bit then turn it off. Put the jars in for 8-12 hours. Check every hour to make sure it is warm enough, if it feels cool then turn the oven on for a min to reheat. Then turn it off.
Thickness will vary depending on many factors. It will be fermentated when the milk smells tart and when it is thick. put in the fridge till you are ready to use.
*You can also use a cooler with a heating pad set on warm if you dont want to use your oven.
Yogurt keeps for weeks in the fridge because of the natural preservatives in its cultures.
20.3.10
Easy Tomato Basil Soup
Fresh Ingredients:
Optional Garnishes: Fresh Basil, Parmesan Cheese, Sour Cream
Storage Ingredients:
2 cans tomato sauce (14 oz. each)
1 can evaporated milk (12.5 oz.)
1/4 – 1/2 teaspoon dried basil leaves
Combine tomato sauce, evaporated milk, and dried basil (or substitute with fresh basil if available) and heat. Serve with grated cheese and a dab of sour cream if desired.
(From http://www.idareyoutoeatit.com/)
Optional Garnishes: Fresh Basil, Parmesan Cheese, Sour Cream
Storage Ingredients:
2 cans tomato sauce (14 oz. each)
1 can evaporated milk (12.5 oz.)
1/4 – 1/2 teaspoon dried basil leaves
Combine tomato sauce, evaporated milk, and dried basil (or substitute with fresh basil if available) and heat. Serve with grated cheese and a dab of sour cream if desired.
(From http://www.idareyoutoeatit.com/)
10.3.10
Crepes
(Makes about 10 crepes)
3/4 cup flour (sifted)
1 1/2 tsp sugar
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1 egg
1 Tbsp melted butter
1/4 tsp vanilla
Mix all ingredients in bowl with hand mixer. Use crepe maker or pour 1/4 cup batter into hot non-stick skillet and rotate skillet until the batter covers the bottom. Cook until lightly brown (edges will peel away slightly). Flip and cook until lightly brown on other side. Serve warm with butter, sugar, jam, fruit, etc.
3/4 cup flour (sifted)
1 1/2 tsp sugar
1/2 tsp baking powder
1/4 tsp salt
1 cup milk
1 egg
1 Tbsp melted butter
1/4 tsp vanilla
Mix all ingredients in bowl with hand mixer. Use crepe maker or pour 1/4 cup batter into hot non-stick skillet and rotate skillet until the batter covers the bottom. Cook until lightly brown (edges will peel away slightly). Flip and cook until lightly brown on other side. Serve warm with butter, sugar, jam, fruit, etc.
27.2.10
Magnolia Café’s Gingerbread Pancakes & Syrup
3 Eggs
¼ Cup Brown Sugar
1 Cup Buttermilk
½ Cup Water
¼ Cup Milk
2 ½ Cup White Unbleached Flour
½ Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
1 Tsp. Ground Cloves
1 Tbsp Ground Cinnamon
1 Tbsp Ground Ginger
1 Tbsp Ground Nutmeg
4 Tbsp Melted Butter
Mix eggs and brown sugar. Add buttermilk, water, and milk. In another bowl, sift flour, soda, powder, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in melted butter. Cook pancakes on greased griddle or heavy skillet.
Butter Syrup
1 Cup Sugar
1 Tbsp Karo Syrup
½ Cup Butter
½ Cup Buttermilk
Bring to a boil. Pull off heat as soon as mixture boils.
Add:
1 Tsp. Vanilla
½ Tsp. Baking Soda
¼ Cup Brown Sugar
1 Cup Buttermilk
½ Cup Water
¼ Cup Milk
2 ½ Cup White Unbleached Flour
½ Tsp. Baking Powder
½ Tsp. Baking Soda
½ Tsp. Salt
1 Tsp. Ground Cloves
1 Tbsp Ground Cinnamon
1 Tbsp Ground Ginger
1 Tbsp Ground Nutmeg
4 Tbsp Melted Butter
Mix eggs and brown sugar. Add buttermilk, water, and milk. In another bowl, sift flour, soda, powder, salt, cloves, cinnamon, ginger, and nutmeg. Add the liquid ingredients to the flour mixture and stir just until combined. Stir in melted butter. Cook pancakes on greased griddle or heavy skillet.
Butter Syrup
1 Cup Sugar
1 Tbsp Karo Syrup
½ Cup Butter
½ Cup Buttermilk
Bring to a boil. Pull off heat as soon as mixture boils.
Add:
1 Tsp. Vanilla
½ Tsp. Baking Soda
Hash Brown Breakfast Casserole
8 Frozen Hash Brown Patties
½ Cup Melted Butter
1 Cup Cubed Ham
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Swiss Cheese
8 Eggs
2 Cups Milk
½ Tsp. Salt
Place hash browns in bottom of greased 9x13 pan. Pour melted butter over hashbrowns and bake at 350 degrees for 20 minutes. Sprinkle cheese and ham over top. Beat eggs, milk, and salt; pour over all. Bake 30 minutes or until egg in center of casserole is done.
½ Cup Melted Butter
1 Cup Cubed Ham
1 Cup Shredded Cheddar Cheese
1 Cup Shredded Swiss Cheese
8 Eggs
2 Cups Milk
½ Tsp. Salt
Place hash browns in bottom of greased 9x13 pan. Pour melted butter over hashbrowns and bake at 350 degrees for 20 minutes. Sprinkle cheese and ham over top. Beat eggs, milk, and salt; pour over all. Bake 30 minutes or until egg in center of casserole is done.
10.1.10
Broccoli Winter Blitz
1 1/3 cups cold water/ice
1/2 tsp stevia or 1/8 c. honey or agave or sugar
1 c. broccoli (florets and/or stem
spinach
blend (keep adding spinach till it reaches 2 1/2 c.
1 orange peeled and quarted
1 c. pinapple chopped
1 banana, chopped and frozen
1 c. frozen mixed berries
blend again till smooth
serve immediately or refridgerate in a mason jar up to 24 hours. Shake well before serving.
1/2 tsp stevia or 1/8 c. honey or agave or sugar
1 c. broccoli (florets and/or stem
spinach
blend (keep adding spinach till it reaches 2 1/2 c.
1 orange peeled and quarted
1 c. pinapple chopped
1 banana, chopped and frozen
1 c. frozen mixed berries
blend again till smooth
serve immediately or refridgerate in a mason jar up to 24 hours. Shake well before serving.
Salad Blender
1 very large handful of spinach
1 tomato
1/2 avocado ot 1 Tbsp extra virgin olive oil
1/4 zucchini or yellow squash
a few sprigs of cilantro
1 Tbsp. lemon juice
water to achieve consistancy (about 2 c. to be drinkable, 1 c. plus about 1 1/2 c. for a smoothie)
pinch of salt
Blend until smooth.
Easy for on the go. Make it fast-no chopping, and easy to eat a "salad" no endless chewing to get it down.
Great way to use up garden veggies!
1 tomato
1/2 avocado ot 1 Tbsp extra virgin olive oil
1/4 zucchini or yellow squash
a few sprigs of cilantro
1 Tbsp. lemon juice
water to achieve consistancy (about 2 c. to be drinkable, 1 c. plus about 1 1/2 c. for a smoothie)
pinch of salt
Blend until smooth.
Easy for on the go. Make it fast-no chopping, and easy to eat a "salad" no endless chewing to get it down.
Great way to use up garden veggies!
Green Smoothie Template
*Super great, fast and easy way to get 15 servings of fruits and veggies in your diet, plus-kids LOVE them!
Makes 8 cups, you may want to half this recipe!
Makes 8 cups, you may want to half this recipe!
2 1/2 water
1/2 tsp stevia, or 1/4 c agave nectar or honey or sugar
1/4 whole lemon without seeds, or 1/4 c lemon juice
blend
3/4-1 lb raw washed greens added up till the 5 c. line (preferably spinach, kale or collards)
blend till smooth
1-2 bananas
1-2 c frozen mixed berries
any other fruits till you hit the 8 c. line
blend till smooth and blend in ice
*Optional subsitute some yogurt for some fruit.
*Banana's make it creamier, berries make it turn purple instead of green, and pears are a great too.
*Spinach, kale and collards are sweet and mild and the smoothie will take on the taste of the berries. you will never know you are eating greens!
*Makes great home made popsicles! And its a great way to use up fruits and veggies in the garden!
*1 adult serving = 1 quart or 4 c. = 15 servings of fruit and veggies!
1 child serving = 1 pint or 2 c. = 15 servings of fruit and veggies for a child!
6.1.10
whole wheat pita bread
2 Tbsp or 2 packages active dry yeast
2 cups warm water (110 degrees to 115 degrees), divided
1/2 teaspoon honey
1/4 cup olive or vegetable oil
1 tablespoon salt
2 1/2 c. whole wheat flour
2 1/2 c. white flour
all-purpose flour
In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt and remaining water; mix well. Stir in enough whole wheat flour and white flour to form a soft dough. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Divide into 12 balls and flated very thin. (They will puff up quite a bit). Bake at 475 degrees F for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half an split open. Stuff with fillings of your choice.
Or cook on a griddle about 8 minutes, turning once. Will need to flaten.
*White sugar can be substituted for the honey.
2 cups warm water (110 degrees to 115 degrees), divided
1/2 teaspoon honey
1/4 cup olive or vegetable oil
1 tablespoon salt
2 1/2 c. whole wheat flour
2 1/2 c. white flour
all-purpose flour
In a mixing bowl, dissolve yeast in 1/2 cup warm water. Add honey; let stand for 5 minutes. Add the oil, salt and remaining water; mix well. Stir in enough whole wheat flour and white flour to form a soft dough. Turn onto a surface dusted with all-purpose flour; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. Divide into 12 balls and flated very thin. (They will puff up quite a bit). Bake at 475 degrees F for 8-10 minutes or until browned. Remove from pans to wire racks to cool. To serve, cut in half an split open. Stuff with fillings of your choice.
Or cook on a griddle about 8 minutes, turning once. Will need to flaten.
*White sugar can be substituted for the honey.
30.12.09
21.12.09
Mango Rasberry pizza
CRUST
1 cup flour
1/4 cup powdered sugar
8 tbsp.margarine
FILLING
8 oz. cream cheese
1/2 cup sugar
3 - 4 large mangos, peeled and sliced
GLAZE
1 cup crushed raspberries (frozen work great)
1/2 cup water
3/4 cup sugar
2 tsp. cornstarch
Directions
To make crust; mix together flour, powdered sugar and margarine. Press into a large pizza pan and bake at 350 degrees for 10 minutes. Mix filling; cream cheese and sugar and spread over warm crust. Peel and slice fruit and place on filling. In saucepan mix glaze of crushed berries with water, sugar and cornstarch. Over medium heat, cook and stir until thickened and bubbly. Pour glaze over fruit. Chill or serve warm.
We recently received a lot of large mangos from a local co-op this one sounded really yummy!
1 cup flour
1/4 cup powdered sugar
8 tbsp.margarine
FILLING
8 oz. cream cheese
1/2 cup sugar
3 - 4 large mangos, peeled and sliced
GLAZE
1 cup crushed raspberries (frozen work great)
1/2 cup water
3/4 cup sugar
2 tsp. cornstarch
Directions
To make crust; mix together flour, powdered sugar and margarine. Press into a large pizza pan and bake at 350 degrees for 10 minutes. Mix filling; cream cheese and sugar and spread over warm crust. Peel and slice fruit and place on filling. In saucepan mix glaze of crushed berries with water, sugar and cornstarch. Over medium heat, cook and stir until thickened and bubbly. Pour glaze over fruit. Chill or serve warm.
We recently received a lot of large mangos from a local co-op this one sounded really yummy!
3.12.09
Wheat thins
1 3/4 c. whole wheat flour
3/4 tsp salt
1 1/2 c. flour
1/3 c. shortening
1 c water
1 tsp sugar
/14 tsp garlic powder
Mix dry ingredients together. Cut in shortening and add water to mixture. Knead as little as possible to make a somewhat smooth dough. Roll very thin on a cookie sheet. Score with a knife into a desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 degrees until light brown and crisp, about 30 minutes. Let cool and break apart at the scores.
3/4 tsp salt
1 1/2 c. flour
1/3 c. shortening
1 c water
1 tsp sugar
/14 tsp garlic powder
Mix dry ingredients together. Cut in shortening and add water to mixture. Knead as little as possible to make a somewhat smooth dough. Roll very thin on a cookie sheet. Score with a knife into a desired size. Prick each cracker a few times with a fork. Sprinkle dough lightly with salt or onion salt. Bake at 350 degrees until light brown and crisp, about 30 minutes. Let cool and break apart at the scores.
Tamale Pie
1 lb. hamburger or 1 can of ground beef
1 onion chopped or sub. dried onion
1 15oz can tomaties
1 12oz can corn, drained
1 Tbsp. sugar
2-3 tsp chili powder
1 1/2 c. cold milk (if using dry milk, reconsititute)
1 c. chopped green pepper (optional)
1 clove garlic, minced or sub. powdered garlic
1 6oz can tomato paste
1 15oz can olives (optional)
1 tsp salt, dash of pepper
1 1/2 c sharp cheese, grated
1/2 c. yellow corn meal
1 Tbsp. butter (powdered is ok)
Brown ground beef, green pepper, onion and garlic together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper.
Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9x13 inch baking dish.
Make corn meal topping by heating milk in double boiler; add 1/2 tsp salt and slowly stir in corn meal. Cook and stir until thick (about 20 min). Add butter and spread over top of meat mixture. Bake at 375 degrees F for 40 min.
Serves 8-10
*This can be made using only food storage/canned items. Substitute fresh or frozen ground beef for 1 15oz can of ground beef, and use dried onions, powdered garlic, powdered milk reconsituted, powdered cheese and powdered butter (do not try to rehydrate the butter) and omit fresh pepper.
1 onion chopped or sub. dried onion
1 15oz can tomaties
1 12oz can corn, drained
1 Tbsp. sugar
2-3 tsp chili powder
1 1/2 c. cold milk (if using dry milk, reconsititute)
1 c. chopped green pepper (optional)
1 clove garlic, minced or sub. powdered garlic
1 6oz can tomato paste
1 15oz can olives (optional)
1 tsp salt, dash of pepper
1 1/2 c sharp cheese, grated
1/2 c. yellow corn meal
1 Tbsp. butter (powdered is ok)
Brown ground beef, green pepper, onion and garlic together. Drain the fat and add tomatoes, tomato paste, corn, olives, sugar, salt, chili powder, and pepper.
Simmer 20 minutes until thick. Add cheese and stir until melted. Pour into 9x13 inch baking dish.
Make corn meal topping by heating milk in double boiler; add 1/2 tsp salt and slowly stir in corn meal. Cook and stir until thick (about 20 min). Add butter and spread over top of meat mixture. Bake at 375 degrees F for 40 min.
Serves 8-10
*This can be made using only food storage/canned items. Substitute fresh or frozen ground beef for 1 15oz can of ground beef, and use dried onions, powdered garlic, powdered milk reconsituted, powdered cheese and powdered butter (do not try to rehydrate the butter) and omit fresh pepper.
16.11.09
Stuffed Bell Peppers
6 large bell peppers
1 lb ground beef
2 tablespoons finely chopped onions
1 cup cooked rice (measured dry, before cooking)
1 teaspoon salt
1 cup cooked rice (measured dry, before cooking)
1 teaspoon salt
1 clove garlic, finely chopped
1 {15 oz} can tomato sauce {I use a can of diced tomatoes instead.}
3/4 cup shredded mozzarella cheese
1 {15 oz} can tomato sauce {I use a can of diced tomatoes instead.}
3/4 cup shredded mozzarella cheese
Directions
Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover for 5 minutes; drain.
Cook ground beef and onion in a skillet, stirring frequently, until beef is browned; drain. Stir in salt, garlic, cooked rice, and tomatoes or 1 cup of the tomato sauce. Heat through.
Cook ground beef and onion in a skillet, stirring frequently, until beef is browned; drain. Stir in salt, garlic, cooked rice, and tomatoes or 1 cup of the tomato sauce. Heat through.
Stuff each pepper with hamburger mixture; stand upright in baking dish. Cover with foil; cook in 350 degree F oven for 45 minutes. Uncover; cook 15 minutes longer. Remove from oven and sprinkle with shredded mozzarella cheese.*For an even healthier/money saving version use less meat and more rice or substitute the meat for brown rice. or use chicken
14.11.09
1 Point Pumpkin Chocolate Chip Cookies
1 Large can pumpkin
2 boxes spice cake mix
2 - 3 c chocolate chips
Mix can of pumpkin with 2 spice cake mixes (can use Kitchenaid or beaters). Stir in chocolate chips. Drop by rounded teaspoon onto cookie sheet. Bake at 350 degrees for 8-10 minutes.
This recipe makes about 4-5 dozen, so half it if you want.
2 boxes spice cake mix
2 - 3 c chocolate chips
Mix can of pumpkin with 2 spice cake mixes (can use Kitchenaid or beaters). Stir in chocolate chips. Drop by rounded teaspoon onto cookie sheet. Bake at 350 degrees for 8-10 minutes.
This recipe makes about 4-5 dozen, so half it if you want.
Glace' Icing
1 lb powdered sugar (about 3 3/4 cups)
1/4 c + 2 T whole milk (low-fat actually works, but use whole if you can)
1/4 c + 2 T light corn syrup
1 t extract (almond or vanilla)
With a whisk, combine sugar and milk until smooth (no lumps). Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping.
To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick, you just add more milk and if it's too thin, you add more powdered sugar.
Add food coloring and get creative.
Recipe from ourbestbites.com
1/4 c + 2 T whole milk (low-fat actually works, but use whole if you can)
1/4 c + 2 T light corn syrup
1 t extract (almond or vanilla)
With a whisk, combine sugar and milk until smooth (no lumps). Then stir in corn syrup and extract.
You will use this same recipe for both glazing and piping.
To prepare the icing for piping, you just add more powdered sugar. Just eyeball it. You can't really mess it up because if it's too thick, you just add more milk and if it's too thin, you add more powdered sugar.
Add food coloring and get creative.
Recipe from ourbestbites.com
Cream Cheese Brownies
Mix together:
2 brownie mixes
6 eggs
1/2 c water
Spread mixture into a greased jelly roll pan.
Beat together:
1 package of cream cheese (8 oz.)
1 egg
1/2 c sugar
1 c mini chocolate chips
Dab cream cheese mixture on top of brownie mixture. Swirl in with a knife. Bake at 350 degrees for 30 minutes (or until a toothpick comes out clean).
2 brownie mixes
6 eggs
1/2 c water
Spread mixture into a greased jelly roll pan.
Beat together:
1 package of cream cheese (8 oz.)
1 egg
1/2 c sugar
1 c mini chocolate chips
Dab cream cheese mixture on top of brownie mixture. Swirl in with a knife. Bake at 350 degrees for 30 minutes (or until a toothpick comes out clean).
The Best Multi-Purpose Cookie Dough Ever
1 c butter, softened
1 c dark brown sugar
1/2 c white sugar
2 eggs
2 t vanilla
1 t baking soda
3 c flour
2 1/2 c of your favorite addition (chocolate chips, M&Ms, etc.)
Cream together butter, dark brown sugar and white sugar. Add eggs and vanilla. Mix in baking soda and flour. If you are making one kind of cookie, add 2 1/2 cups of your favorite addition. If you are making two different kinds of cookies, split the dough in half. Mix in 1 1/4 cups of your favorite addition to one-half of the dough, and then mix 1 1/4 cups of your other favorite addition to the other half of the cookie dough.
Bake at 315 degrees for 17-19 minutes.
Another great option is white chocolate chip, cranberry, macadamia nut cookies. Instead of 2 1/2 of your favorite addition, add 1 1/2 cups white chocolate chips, 1 1/2 cups craisins, and 3/4 cups macadamia nuts to the dough.
I sampled these cookies this week at a Relief Society cooking class and they taste just like the cookies at Kneaders or Mrs. Fields. They are really good!
1 c dark brown sugar
1/2 c white sugar
2 eggs
2 t vanilla
1 t baking soda
3 c flour
2 1/2 c of your favorite addition (chocolate chips, M&Ms, etc.)
Cream together butter, dark brown sugar and white sugar. Add eggs and vanilla. Mix in baking soda and flour. If you are making one kind of cookie, add 2 1/2 cups of your favorite addition. If you are making two different kinds of cookies, split the dough in half. Mix in 1 1/4 cups of your favorite addition to one-half of the dough, and then mix 1 1/4 cups of your other favorite addition to the other half of the cookie dough.
Bake at 315 degrees for 17-19 minutes.
Another great option is white chocolate chip, cranberry, macadamia nut cookies. Instead of 2 1/2 of your favorite addition, add 1 1/2 cups white chocolate chips, 1 1/2 cups craisins, and 3/4 cups macadamia nuts to the dough.
I sampled these cookies this week at a Relief Society cooking class and they taste just like the cookies at Kneaders or Mrs. Fields. They are really good!
Orange Glazed Rolls
Rolls:
3 dozen Rhodes roll dough (or roll dough of your choice)
Orange Filling:
4 T melted butter
1 c sugar
4 T orange rind (requires 2 oranges)
Orange Glaze:
1 c sour cream
1 1/2 c sugar
4 T orange juice
When roll dough is thawed, but still cold, flatten out the rolls. Place about 1 teaspoon of the orange filling in the center of the roll dough. Folt the dough in half, and squeeze together at the top. Place on pan, cover, and let rise until double. When the rolls have doubled, cook as directed on roll package (usually 350 degrees for 15-20 minutes).
Mix glaze ingredients in a small saucepan and boil for 3 minutes, stirring constantly. Spread glaze, as desired, over hot rolls.
I sampled these this week at a Relief Society cooking class and they were fabulous!
3 dozen Rhodes roll dough (or roll dough of your choice)
Orange Filling:
4 T melted butter
1 c sugar
4 T orange rind (requires 2 oranges)
Orange Glaze:
1 c sour cream
1 1/2 c sugar
4 T orange juice
When roll dough is thawed, but still cold, flatten out the rolls. Place about 1 teaspoon of the orange filling in the center of the roll dough. Folt the dough in half, and squeeze together at the top. Place on pan, cover, and let rise until double. When the rolls have doubled, cook as directed on roll package (usually 350 degrees for 15-20 minutes).
Mix glaze ingredients in a small saucepan and boil for 3 minutes, stirring constantly. Spread glaze, as desired, over hot rolls.
I sampled these this week at a Relief Society cooking class and they were fabulous!
29.10.09
Emily's Granola
Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1 and 1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. milled or whole flaxseed
In a seperate bowl:
1 and 1/2 c. brown sugar
3/4 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.
Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.
*This recipe has more flour to make it much more "clumpy" than sue's granola. Makes a perfect snack with or without milk. Makes almost two full cans.
*optional good mix-ins*
1/2 c. craisins and 1/2 c. almond slivers: add almonds at the beginning with the oats. Add the craisins after you are done baking.
1/4 c. craisins and 1/4 c. dried blueberries: add after you are done baking.
"almond joy flavor" 1/2 c. coconut, 1/2 c. almonds, 1/4-1/2 c. chocolate chips. Add coconut and almonds at the beginning with the oats. Add the chocolate chips after you are done baking while the oats are still warm.
"Pina colada" 1/2 c. coconut, 1/2 c. dried pinapple. Add coconut at the beginning with the oats. Add the pinapple after you are done baking.
I like mixing mine with 1 Tbsp of natural peanut butter just before I eat it.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1 and 1/2 c. whole wheat flour
1/4 c. wheat germ
1/4 c. milled or whole flaxseed
In a seperate bowl:
1 and 1/2 c. brown sugar
3/4 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.
Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.
*This recipe has more flour to make it much more "clumpy" than sue's granola. Makes a perfect snack with or without milk. Makes almost two full cans.
*optional good mix-ins*
1/2 c. craisins and 1/2 c. almond slivers: add almonds at the beginning with the oats. Add the craisins after you are done baking.
1/4 c. craisins and 1/4 c. dried blueberries: add after you are done baking.
"almond joy flavor" 1/2 c. coconut, 1/2 c. almonds, 1/4-1/2 c. chocolate chips. Add coconut and almonds at the beginning with the oats. Add the chocolate chips after you are done baking while the oats are still warm.
"Pina colada" 1/2 c. coconut, 1/2 c. dried pinapple. Add coconut at the beginning with the oats. Add the pinapple after you are done baking.
I like mixing mine with 1 Tbsp of natural peanut butter just before I eat it.
Sue's Granola
Stir together the above ingredients.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1/2 c. whole wheat flour
1/2 c. almonds chopped
1 c. coconut
1/4 c. wheat germ
In a seperate bowl:
1/2 c. honey
1/2 c. brown sugar (you can substitute 1 c. brown sugar if you don't have honey)
1/2 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.
Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.
#10 can or the tall slender container (2 lbs 10 oz) of oats
1/2 c. whole wheat flour
1/2 c. almonds chopped
1 c. coconut
1/4 c. wheat germ
In a seperate bowl:
1/2 c. honey
1/2 c. brown sugar (you can substitute 1 c. brown sugar if you don't have honey)
1/2 c. veggie oil
Mix and microwave for 1 minute. Stir in 1 Tbsp. vanilla.
Pour into oat mizture adding 1/4 c. water at a time tilll all is slightly moistened. Spread mixture into 2 large cookie sheets. Bake at 350 degrees for 10-15 minutes. Take out and turn and rotate the middle oats to the outside so it will bake evenly. Bake another 10-15 minutes.
14.10.09
Dish Detergent
2 C. Baking soda
2 C. Borax
optional:
Tang maybe 2 Tbsp for citrus smell, and to get rust/spots out
Mix well and use 1-2 Tbs depending on how much your dishwasher may hold.
Works really well!
Cost = .02 cents per load
From Extraordinary uses for ordinary things Book
2 C. Borax
optional:
Tang maybe 2 Tbsp for citrus smell, and to get rust/spots out
Mix well and use 1-2 Tbs depending on how much your dishwasher may hold.
Works really well!
Cost = .02 cents per load
From Extraordinary uses for ordinary things Book
27.9.09
Lentil-Rice Casserole
3 cups chicken broth or use water and 1 tablespoon vegetable seasoning
3/4 cup lentils uncooked
1/2 cup brown rice uncooked
3/4 cup chopped fresh onion
1/2 teaspoon sweet basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder
Blend all ingredients together in a casserole dish and bake 1 1/2 hours at 350 degrees. If desired top with shredded cheddar cheese during the last 20 minutes
*packed with protein, and antioxidents (in the spices) and it tastes better than you would think!
3/4 cup lentils uncooked
1/2 cup brown rice uncooked
3/4 cup chopped fresh onion
1/2 teaspoon sweet basil
1/4 teaspoon oregano
1/4 teaspoon thyme
1/4 teaspoon garlic powder
Blend all ingredients together in a casserole dish and bake 1 1/2 hours at 350 degrees. If desired top with shredded cheddar cheese during the last 20 minutes
*packed with protein, and antioxidents (in the spices) and it tastes better than you would think!
17.9.09
Homemade Liquid Laundry Detergent
5 gallons of hot water
1 Fels-Naptha Soap Bar
1 c. washing soda (not baking soda but washing soda)
1/2 c. borax
Directions:
Grate soap into a saucepan with 4 c. (out of the 5 gallons) of hot water and dissolve over med-high heat.
Fill a 5 gallon bucket 1/2 full of hot tap water and add melted soap, borax, and washing soda. Stir until dissolved. (Stir it very well)
Fill bucket to the top with more hot water.
Stir, and cover and let sit over night. It will thicken.
*Optional 10-15 drops of essential oil (lavendar, rosemary, etc.) Stir this in just before you cover. Or fragrance oil works too. You can actually get tide, or clean linen fragrance oils online for pretty inexpensive or try walmart.
*Makes 5 gallons. Top loaders use 1/4 cup per load (Approx. 180 loads)-Front Load Machines- 1/8 Cup per load (Approx. 640 loads). If you have the extra large top loaders you will need to use more, or add a little more soda and borax.
The cost for supplies is initially: 1 box of borax about $2.50, 1 box of Washing soda about $3.10, 1 Bar of Fels Naptha $1.09. There’s enough borax to make about 25 Gallons in one box, and the washing soda to make about 25 gallons also.
The total cost per batch is: Borax: $.50, Washing Soda $.60, Fels Naptha $1.09. for a total of $2.19 for 5 Gallons which makes enough for about 180 loads so less than $0.02 per load.
This works great for your 1 year supply because you can store it dry. For example, our family would only have to store 1 box of Borax and one box of washing soda and 3 bars of the Fels Naptha. (Assuming you can get clean water).
1 Fels-Naptha Soap Bar
1 c. washing soda (not baking soda but washing soda)
1/2 c. borax
Directions:
Grate soap into a saucepan with 4 c. (out of the 5 gallons) of hot water and dissolve over med-high heat.
Fill a 5 gallon bucket 1/2 full of hot tap water and add melted soap, borax, and washing soda. Stir until dissolved. (Stir it very well)
Fill bucket to the top with more hot water.
Stir, and cover and let sit over night. It will thicken.
*Optional 10-15 drops of essential oil (lavendar, rosemary, etc.) Stir this in just before you cover. Or fragrance oil works too. You can actually get tide, or clean linen fragrance oils online for pretty inexpensive or try walmart.
*Makes 5 gallons. Top loaders use 1/4 cup per load (Approx. 180 loads)-Front Load Machines- 1/8 Cup per load (Approx. 640 loads). If you have the extra large top loaders you will need to use more, or add a little more soda and borax.
The cost for supplies is initially: 1 box of borax about $2.50, 1 box of Washing soda about $3.10, 1 Bar of Fels Naptha $1.09. There’s enough borax to make about 25 Gallons in one box, and the washing soda to make about 25 gallons also.
The total cost per batch is: Borax: $.50, Washing Soda $.60, Fels Naptha $1.09. for a total of $2.19 for 5 Gallons which makes enough for about 180 loads so less than $0.02 per load.
This works great for your 1 year supply because you can store it dry. For example, our family would only have to store 1 box of Borax and one box of washing soda and 3 bars of the Fels Naptha. (Assuming you can get clean water).
Tomato Carrot Spice Cake
Serves: 16
Ingredients:
2 3/4 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (10 3/4 ounces) Condensed Tomato Soup
3/4 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 cup golden raisins
1/2 cup walnuts, chopped
1 cup heavy cream
2 teaspoon grated orange peel
2 tablespoon orange-flavoring
Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan. Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl. Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots. Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.
*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com
Ingredients:
2 3/4 cup all-purpose flour
1 tablespoon baking soda
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
4 eggs
1 can (10 3/4 ounces) Condensed Tomato Soup
3/4 cup vegetable oil
1 3/4 cup sugar
1 teaspoon vanilla extract
3 large carrots, finely shredded (about 3 cups)
1 cup golden raisins
1/2 cup walnuts, chopped
1 cup heavy cream
2 teaspoon grated orange peel
2 tablespoon orange-flavoring
Directions:
Heat the oven to 350°F. Grease a 12-cup fluted tube cake pan. Mix the flour, baking soda, cinnamon, nutmeg and salt in a 2-quart bowl. Beat the eggs with a fork or wire whisk in another 2-quart bowl. Beat in the soup, oil, sugar and vanilla. Stir in the carrots. Add the soup mixture to the flour mixture, stirring just to moisten. Fold in the raisins and nuts. Spoon the batter into the prepared pan. Bake for 1 hour or until a toothpick inserted comes out clean. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely on the wire rack. Mix the cream, orange peel and liqueur in a 1-quart bowl. Beat with mixer at high speed until stiff. Serve with the cake.
*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com
Tomato Soup Spice Cakes
1 box (about 18 ounces) spice cake mix
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup water
2 eggs
Cream Cheese Frosting
Directions:Heat the oven to 350°F. Place liners into 24 (2 1/2-inch) muffin-pan cups. Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely. Frost with your favorite cream cheese frosting. After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.
*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com
1 can (10 3/4 ounces) Condensed Tomato Soup
1/2 cup water
2 eggs
Cream Cheese Frosting
Directions:Heat the oven to 350°F. Place liners into 24 (2 1/2-inch) muffin-pan cups. Combine the cake mix, soup, water and eggs in a large bowl and mix according to the package directions. Spoon the batter into the muffin-pan cups. Bake for 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Let the cupcakes cool in the pans on wire racks for 10 minutes. Remove the cupcakes from the pans and let cool completely. Frost with your favorite cream cheese frosting. After frosting, you can sprinkle the cupcakes with toasted chopped pecans or walnuts.
*Great way to use up tomato soup cans from a case lot sale. From krazycouponlady.blogspot.com
4.8.09
Hummus
2 tsp minced garlic (about 2 cloves)
1 can garbanzo beans
4 tsp olive oil
4 tsp lemon juice
½ tsp salt
Puree all ingredients in a blender. Add liquid for consistency desired. Serve with pita bread or fresh veggies.
(Source: http://extension.usu.edu/duchesne/files/uploads/FCS/Cooking%20with%20Food%20Storage/dry%20beans_plus.pdf)
1 can garbanzo beans
4 tsp olive oil
4 tsp lemon juice
½ tsp salt
Puree all ingredients in a blender. Add liquid for consistency desired. Serve with pita bread or fresh veggies.
(Source: http://extension.usu.edu/duchesne/files/uploads/FCS/Cooking%20with%20Food%20Storage/dry%20beans_plus.pdf)
28.7.09
Italian Zucchini Crescent Pie
4 cups thinly sliced unpeeled zucchini
1 cup chopped onion
1/2 cup butter or margarine
1/2 cup chopped parsley (or 2 tablespoons parsley flakes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (or 1 clove garlic crushed)
1/4 teaspoon basil leaves (or 1 teaspoon fresh basil chopped)
1/4 teaspoon oregano
2 teaspoons prepared mustard
2 eggs well beaten
8 ounces (2 cups) Muenster or Mozzarella cheese, grated
8 ounces Pillsbury Crescent Rolls
Saute onion and zucchini in butter until tender. Combine eggs and cheese. Add zucchini mixture and spices and mix well.
Make pie crust out of dinner rolls in 10-inch pie plate. Fill crust. Bake at 375 degrees F. for 18 to 20 minutes. (Serves 6.)
For hors d'oeurves - use 1 1/2 - 2 cans rolls on cookie sheet, follow other directions.
(Source: L. Bodily)
1 cup chopped onion
1/2 cup butter or margarine
1/2 cup chopped parsley (or 2 tablespoons parsley flakes)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon garlic powder (or 1 clove garlic crushed)
1/4 teaspoon basil leaves (or 1 teaspoon fresh basil chopped)
1/4 teaspoon oregano
2 teaspoons prepared mustard
2 eggs well beaten
8 ounces (2 cups) Muenster or Mozzarella cheese, grated
8 ounces Pillsbury Crescent Rolls
Saute onion and zucchini in butter until tender. Combine eggs and cheese. Add zucchini mixture and spices and mix well.
Make pie crust out of dinner rolls in 10-inch pie plate. Fill crust. Bake at 375 degrees F. for 18 to 20 minutes. (Serves 6.)
For hors d'oeurves - use 1 1/2 - 2 cans rolls on cookie sheet, follow other directions.
(Source: L. Bodily)
27.7.09
Zucchini Casserole
2 pounds zucchini, sliced (6 cups)
1/4 cup chopped or sliced onion
1 can (about 10 ounces) condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 package (8 ounces) herb-seasoned stuffing mix
1/2 cup (1 stick) butter or margarine, melted
Cook zucchini and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots; fold in drained squash and onion.
Combine stuffing mix and butter. Spread half of stuffing on bottom of baking dish. Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables. Bake 25 to 30 minutes at 350 degrees F. (6 servings)
(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown, Maurine Hegsted, , pg. 43)
1/4 cup chopped or sliced onion
1 can (about 10 ounces) condensed cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 package (8 ounces) herb-seasoned stuffing mix
1/2 cup (1 stick) butter or margarine, melted
Cook zucchini and onion in boiling salted water for 5 minutes. Drain. Combine soup and sour cream. Stir in carrots; fold in drained squash and onion.
Combine stuffing mix and butter. Spread half of stuffing on bottom of baking dish. Spoon vegetable mixture on top, and sprinkle remaining stuffing over vegetables. Bake 25 to 30 minutes at 350 degrees F. (6 servings)
(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown, Maurine Hegsted, , pg. 43)
Chocolate Butter Cream Frosting
2 tablespoons butter or margarine, room temperature
2 cups confectioners' sugar
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate, melted
1 teaspoon vanilla
2 tablespoons warm cream or evaporated milk
In small mixing bowl cream butter. Add confectioners' sugar, salt, melted chocolate, vanilla and enough warm cream to make of spreadable consistency.
NOTE: For rich, more satiny icing increase butter to 1/4 cup (1/2 stick).
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 263)
2 cups confectioners' sugar
1/8 teaspoon salt
1 square (1 oz.) unsweetened chocolate, melted
1 teaspoon vanilla
2 tablespoons warm cream or evaporated milk
In small mixing bowl cream butter. Add confectioners' sugar, salt, melted chocolate, vanilla and enough warm cream to make of spreadable consistency.
NOTE: For rich, more satiny icing increase butter to 1/4 cup (1/2 stick).
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 263)
Butter Cream Frosting
Frosts 10-inch tube cake.
1/4 cup (1/2 stick) butter or margarine
3 1/2 cups (1 lb.) confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons cream or evaporated milk
In mixing bowl cream butter. Add confectioners' sugar, salt, vanilla and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266-267)
1/4 cup (1/2 stick) butter or margarine
3 1/2 cups (1 lb.) confectioners' sugar
1/4 teaspoon salt
1 teaspoon vanilla
4 tablespoons cream or evaporated milk
In mixing bowl cream butter. Add confectioners' sugar, salt, vanilla and cream. Beat until smooth and of spreading consistency. If necessary, thin with additional cream.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266-267)
Chocolate Zucchini Country Cake
3/4 cup (1 1/2 sticks) butter or margarine
2 cups sugar
3 eggs
2 1/2 cups flour, stirred and measured
1 teaspoon salt
2 teaspoons cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1/3 cup cocoa
1/2 cup milk
2 teaspoons vanilla
2 cups peeled or unpeeled zucchini, grated
1 cup nuts, broken
Prepare 10-inch tube pan by lining bottom of pan with waxed paper, then greasing paper and dusting with flour. Cream together butter and sugar. Add eggs; beat well. Sift together dry ingredients and add to batter alternately with combined milk, vanilla and grated zucchini. Beat well. Stir in nuts. Bake at 350 degrees F. for 1 hour. If desired, drizzle with Butter Cream Frosting or Chocolate Butter Cream Frosting.
NOTE: Coconut or grated orange rind may be added to batter before baking.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266)
2 cups sugar
3 eggs
2 1/2 cups flour, stirred and measured
1 teaspoon salt
2 teaspoons cinnamon
2 1/2 teaspoons baking powder
1/2 teaspoon soda
1/3 cup cocoa
1/2 cup milk
2 teaspoons vanilla
2 cups peeled or unpeeled zucchini, grated
1 cup nuts, broken
Prepare 10-inch tube pan by lining bottom of pan with waxed paper, then greasing paper and dusting with flour. Cream together butter and sugar. Add eggs; beat well. Sift together dry ingredients and add to batter alternately with combined milk, vanilla and grated zucchini. Beat well. Stir in nuts. Bake at 350 degrees F. for 1 hour. If desired, drizzle with Butter Cream Frosting or Chocolate Butter Cream Frosting.
NOTE: Coconut or grated orange rind may be added to batter before baking.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 266)
Zucchini Drop Cookies
1/2 cup (1 stick) butter or margarine
1 cup sugar
1 egg, beaten
2 cups flour, stirred and measured
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup zucchini, grated
1 cup raisins
1 cup nuts, chopped
Cream together butter, sugar and beaten egg on high speed for 5 minutes. Sift together flour, salt, soda and spices; stir into batter. Add zucchini; mix well. Stir in raisins and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Makes 3 dozen.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 290)
1 cup sugar
1 egg, beaten
2 cups flour, stirred and measured
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1 cup zucchini, grated
1 cup raisins
1 cup nuts, chopped
Cream together butter, sugar and beaten egg on high speed for 5 minutes. Sift together flour, salt, soda and spices; stir into batter. Add zucchini; mix well. Stir in raisins and nuts. Drop by heaping teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F. for 12 to 15 minutes. Makes 3 dozen.
(Source: Mormon Country Cooking - Winnifred Jardine, pg. 290)
Baked Stuffed Zucchini
4 medium zucchini squash
6 slices day-old bread
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed dried leaf thyme or sage
1/3 cup chopped onion
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup (4 ounces) shredded Cheddar cheese
Wash squash; cut off both ends. Blanch in boiling salted water until tender but still firmly shaped, approximately 10 minutes. Remove, cool in cold water and drain. Halve lengthwise and scoop out flesh, leaving a thick enough edge to hold stuffing; set zucchini shells aside. Chop scooped-out zucchini; put into strainer to drain excess water. In food processor or blender, crumble bread. Toss with salt, pepper, thyme, onion, egg, butter or margarine, and squash meat; mix thoroughly. Place squash shells into well-oiled baking pan; fill with stuffing mixture. Top with shredded cheese. Bake at 375 degrees F. for 20 minutes or until tender and brown. Makes 4 servings, allowing 2 halves per serving.
Note: Any stuffing mixture may be used.
(Source: Managing Your Meals, A year's Worth of Menus, Shopping Lists, and Recipes for Delicious, Nutritious, and Economical Meals - Winnifred C. Jardine, pg. 189)
6 slices day-old bread
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed dried leaf thyme or sage
1/3 cup chopped onion
1 egg, beaten
2 tablespoons butter or margarine, melted
1 cup (4 ounces) shredded Cheddar cheese
Wash squash; cut off both ends. Blanch in boiling salted water until tender but still firmly shaped, approximately 10 minutes. Remove, cool in cold water and drain. Halve lengthwise and scoop out flesh, leaving a thick enough edge to hold stuffing; set zucchini shells aside. Chop scooped-out zucchini; put into strainer to drain excess water. In food processor or blender, crumble bread. Toss with salt, pepper, thyme, onion, egg, butter or margarine, and squash meat; mix thoroughly. Place squash shells into well-oiled baking pan; fill with stuffing mixture. Top with shredded cheese. Bake at 375 degrees F. for 20 minutes or until tender and brown. Makes 4 servings, allowing 2 halves per serving.
Note: Any stuffing mixture may be used.
(Source: Managing Your Meals, A year's Worth of Menus, Shopping Lists, and Recipes for Delicious, Nutritious, and Economical Meals - Winnifred C. Jardine, pg. 189)
Egg-Fried Zucchini Crisps
3/4 pound (3 medium) zucchini
1/4 cup flour
1 egg
1/8 teaspoon salt
Butter, margarine, or bacon drippings
Soy sauce (optional)
Green onion, chopped (optional)
Wash and dry zucchini; slice off ends. Slice in 1/8-inch disks. Place flour on plate or in shallow bowl. Dip zucchini disks into flour; shake off excess. Beat egg and salt with a fork in a shallow bowl. Dip floured zucchini into beaten egg, and fry in a single layer in hot butter, turning once.
Serve plain or dipped into a mixture of soy sauce and green onions.
(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown & Maurine Hegsted, pgs. 42,43)
1/4 cup flour
1 egg
1/8 teaspoon salt
Butter, margarine, or bacon drippings
Soy sauce (optional)
Green onion, chopped (optional)
Wash and dry zucchini; slice off ends. Slice in 1/8-inch disks. Place flour on plate or in shallow bowl. Dip zucchini disks into flour; shake off excess. Beat egg and salt with a fork in a shallow bowl. Dip floured zucchini into beaten egg, and fry in a single layer in hot butter, turning once.
Serve plain or dipped into a mixture of soy sauce and green onions.
(Source: The Mormon Family Cook Book - Helen Thackeray, Beth Nelms Brown & Maurine Hegsted, pgs. 42,43)
26.7.09
Cole Slaw Supreme
4 cups finely shredded cabbage
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup evaporated milk
1/4 cup cider vinegar
Combine sugar, salt, dry mustard and pepper with evaporated milk in small bowl. Let stand for about 5 minutes, stirring occasionally to dissolve sugar. Gradually blend in cider vinegar, chill. Before serving pour chilled mixture over shredded cabbage and toss lightly. Serves 6 to 8.
1/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon dry mustard
1/8 teaspoon pepper
1/2 cup evaporated milk
1/4 cup cider vinegar
Combine sugar, salt, dry mustard and pepper with evaporated milk in small bowl. Let stand for about 5 minutes, stirring occasionally to dissolve sugar. Gradually blend in cider vinegar, chill. Before serving pour chilled mixture over shredded cabbage and toss lightly. Serves 6 to 8.
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