Tortellini & Vegetable Soup
Heat 1 tablespoon olive oil in a large soup pot over medium heat.
Add 1 cup diced bell pepper, 1 cup diced sweet onion, 2 cloves minced garlic, and cook, stirring, for 1 minute.
Add 3 ½ cups crushed tomatoes, 2 cups vegetable broth, 1 teaspoon sea salt, ¼ teaspoon black pepper, and 1 teaspoon dried marjoram; bring to a rolling boil over high heat.
Add 2 cups diced zucchini; return to a boil. Cook until the zucchini is tender, about 5 minutes.
Cook 12 ounces tortellini according to package directions. Either add to soup before serving or divide among four bowls and ladle soup on top.
Chocolate Milkshakes for 2
Make chocolate syrup:
In a 1 quart casserole with lid, combine 1@ cup sugar, 1 Tablespoon baking cocoa, 2 1/2 teaspoons cornstarch, and 1/2 cup water. Cover and microwave on high 2 minutes, stir, microwave 2 more minutes, stir in 2 Tablespoons unsalted butter and 1/2 teaspoon pure vanilla extract. Use 1/2 cup of this for the milkshakes and save the rest for hot fudge sundaes.
Put 1 cup milk, 1/2 cup of the above chocolate syrup, and blend a few seconds on high speed. Add 3 cups softened frozen vanilla yogurt and blend until smooth starting on stir and gradually increasing speed.
In a 1 quart casserole with lid, combine 1@ cup sugar, 1 Tablespoon baking cocoa, 2 1/2 teaspoons cornstarch, and 1/2 cup water. Cover and microwave on high 2 minutes, stir, microwave 2 more minutes, stir in 2 Tablespoons unsalted butter and 1/2 teaspoon pure vanilla extract. Use 1/2 cup of this for the milkshakes and save the rest for hot fudge sundaes.
Put 1 cup milk, 1/2 cup of the above chocolate syrup, and blend a few seconds on high speed. Add 3 cups softened frozen vanilla yogurt and blend until smooth starting on stir and gradually increasing speed.
Breakfast Muffins
For streusel topping, mix 1/4 flour, 1/4 brown sugar, and 1/4 teaspoon cinnamon, then cut in 2 Tablespoons of cold butter or margarine. Set aside.
For muffins, mix 3/4 cup milk, 1/4 cup vegetable oil, 1 egg, 1/2 cup sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 2 cups flour. If you wish, add 1 cup fresh or frozen blueberries.
Heat the oven to 400 degrees.
Spread some oil in the bottoms of muffin cups. Divide batter between 6 large or 12 regular size muffin cups.
Sprinkle the tops with streusel topping.
Bake 20-25 minutes or until toothpick pushed into the center comes out clean.
For muffins, mix 3/4 cup milk, 1/4 cup vegetable oil, 1 egg, 1/2 cup sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, and 2 cups flour. If you wish, add 1 cup fresh or frozen blueberries.
Heat the oven to 400 degrees.
Spread some oil in the bottoms of muffin cups. Divide batter between 6 large or 12 regular size muffin cups.
Sprinkle the tops with streusel topping.
Bake 20-25 minutes or until toothpick pushed into the center comes out clean.
Green Tomato Pie
Boil and drain 2 cups chopped green tomatoes
Add:
½ cup brown sugar
2 Tablespoons vinegar
½ teaspoon cinnamon
½ cup raisins
3 Tablespoons melted butter
½ teaspoon salt
3 cloves
¼ teaspoon mace or nutmeg
Put in pie crust; put top on; bake at 375 for 40 minutes.
If you like mince pie, you'll like this!
Add:
½ cup brown sugar
2 Tablespoons vinegar
½ teaspoon cinnamon
½ cup raisins
3 Tablespoons melted butter
½ teaspoon salt
3 cloves
¼ teaspoon mace or nutmeg
Put in pie crust; put top on; bake at 375 for 40 minutes.
If you like mince pie, you'll like this!
Squash Casserole
3 cups chopped yellow squash
1/2 cup chopped onion
Cook until soft in a small amount of water. (Drain)
Add 1 can mushroom soup
1 cup shredded cheddar cheese
2 Tablespoons melted margarine
1 cup crushed herb stuffing
salt and pepper to taste
Put all ingredients in a casserole dish and top with additional herb stuffing
Bake in 350 degree oven for 45 minutes.
1/2 cup chopped onion
Cook until soft in a small amount of water. (Drain)
Add 1 can mushroom soup
1 cup shredded cheddar cheese
2 Tablespoons melted margarine
1 cup crushed herb stuffing
salt and pepper to taste
Put all ingredients in a casserole dish and top with additional herb stuffing
Bake in 350 degree oven for 45 minutes.
Make your own dishwashing liquid
Put 2 1/2 quarts water in an 8 qt pot.
Grate 1 bar of Octagon soap into the water.
Heat and stir the mixture until the soap dissolves.
Add 1/2 cup baking soda (it will foam up - this is why you need a stock pot),
1/8 cup washing soda, and
1/8 cup lemon juice (or use fresh squeezed lemon juice and freeze it in ice cube trays; put the cubes in a plastic bag and keep in the freezer - I used one cube for this.)
Stir; add more water if it is too thick. Let it cool, then pour into containers to use as you would any dishwashing liquid. The difference in this and store-bought is that there are no suds. It cleans very well, though.
Grate 1 bar of Octagon soap into the water.
Heat and stir the mixture until the soap dissolves.
Add 1/2 cup baking soda (it will foam up - this is why you need a stock pot),
1/8 cup washing soda, and
1/8 cup lemon juice (or use fresh squeezed lemon juice and freeze it in ice cube trays; put the cubes in a plastic bag and keep in the freezer - I used one cube for this.)
Stir; add more water if it is too thick. Let it cool, then pour into containers to use as you would any dishwashing liquid. The difference in this and store-bought is that there are no suds. It cleans very well, though.
Country Fried Steak and Milk Gravy
Season 4 cube steaks with 1/4 teaspoon pepper (and 1/4 teaspoon salt if desired); set aside.
In a shallow dish, mix 1 cup flour with 1 teaspoon pepper. Dredge each steak in flour.
Beat 2 eggs then dip meat in egg, then dredge in flour again.
Heat 1/4 cup vegetable oil in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 Tablespoons of oil. Sprinkle 2 Tablespoons of the dredging flour into the oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Gradually whisk in 1 cup milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon pepper or more if you like it really peppery.
In a shallow dish, mix 1 cup flour with 1 teaspoon pepper. Dredge each steak in flour.
Beat 2 eggs then dip meat in egg, then dredge in flour again.
Heat 1/4 cup vegetable oil in a large, heavy skillet over medium-high heat. Fry steaks 3 to 4 minutes on each side, or until golden brown. Drain on paper towels.
Pour off all but 2 Tablespoons of oil. Sprinkle 2 Tablespoons of the dredging flour into the oil. Cook over medium heat for 1 minute, scraping up any browned bits from the bottom of the skillet. Gradually whisk in 1 cup milk. Cook, stirring frequently, 3 to 4 minutes, or until thickened and bubbly. Add 1/4 teaspoon pepper or more if you like it really peppery.
Sweetened Condensed Milk
Mix 1 cup dry milk, 2/3 cup sugar, 1/3 cup boiling water, and 3 Tablespoons melted butter in a blender. This makes the equivalent of one 14 ounce can and may be substituted in any recipe.
Homemade Whipped Topping
Mix 1/2 cup dry milk with 1/2 cup water.
Beat to soft peak stage - about 4 minutes on medium-high on electric mixer.
Add 1/2 teaspoon vanilla extract and beat 7 minutes at the same speed.
Add 2 Tablespoons sugar and beat 1 minute at the same speed.
Beat to soft peak stage - about 4 minutes on medium-high on electric mixer.
Add 1/2 teaspoon vanilla extract and beat 7 minutes at the same speed.
Add 2 Tablespoons sugar and beat 1 minute at the same speed.
Milk from dry milk
Mix 1 cup water with 1/3 cup dry milk or
3 3/4 cups water with 1 1/3 cups dry milk.
Store in the refrigerator and use within a week. This is great for cooking.
3 3/4 cups water with 1 1/3 cups dry milk.
Store in the refrigerator and use within a week. This is great for cooking.
Hot Cocoa Mix
Mix well and store in an airtight container. For one serving, combine 3 Tablespoons of mix with 3/4 cup boiling water.
1 cup dry non-dairy creamer, 1 cup dry milk, 3/4 cup sugar, 1/2 cup cocoa.
1 cup dry non-dairy creamer, 1 cup dry milk, 3/4 cup sugar, 1/2 cup cocoa.
Self-rising Flour
To make your own self-rising flour out of plain flour:
Choose one for the amount you need and mix the 3 ingredients well.
6 cups flour, 3 Tablespoons baking powder, and 1 Tablespoon salt
1 cup flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt
Choose one for the amount you need and mix the 3 ingredients well.
6 cups flour, 3 Tablespoons baking powder, and 1 Tablespoon salt
1 cup flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt
Cranberry Orange Spread
Beat 8 ounces softened Cream Cheese, 2 Tablespoons thawed frozen orange juice concentrate, and 1 Tablespoon sugar until fluffy, then stir in the zest of 1 orange, 1/4 cup finely chopped dried cranberries, and 1/4 cup chopped pecans and mix well. Refrigerate at least 1 hour before serving. Great with Anna's Orange Thins or gingersnaps.
Homemade Chocolate Syrup
Great to make hot fudge sundaes, milkshakes, or to use in brownies.
In a quart casserole, combine 1/2 cup sugar, 1 Tablespoon baking cocoa, 2 1/2 teaspoons cornstarch, and 1/2 cup water until smooth.
Cover and microwave on high for 2 minutes, stir, microwave on high 2 more minutes.
Stir in 2 Tablespoons stick butter or Smart Balance and 1/2 teaspoon vanilla extract until blended.
In a quart casserole, combine 1/2 cup sugar, 1 Tablespoon baking cocoa, 2 1/2 teaspoons cornstarch, and 1/2 cup water until smooth.
Cover and microwave on high for 2 minutes, stir, microwave on high 2 more minutes.
Stir in 2 Tablespoons stick butter or Smart Balance and 1/2 teaspoon vanilla extract until blended.
Tomato Soup
Put in medium size pot:
4 plum tomatoes, chopped
1 slice onion, chopped
¼ teaspoon garlic powder
¼ cup chopped celery
1 medium carrot, chopped
1 teaspoon dry oregano
1 teaspoon dry basil
1 teaspoon dry thyme
Sauté for about 8 minutes.
Add 1/4 cup white wine.
Simmer for 5 more minutes.
Add 3 cups heavy cream and simmer for 20-30 minutes. Remove from heat.
Puree mixture in blender.
Season with ¼ teaspoon sea salt and 1/8 teaspoon pepper.
4 plum tomatoes, chopped
1 slice onion, chopped
¼ teaspoon garlic powder
¼ cup chopped celery
1 medium carrot, chopped
1 teaspoon dry oregano
1 teaspoon dry basil
1 teaspoon dry thyme
Sauté for about 8 minutes.
Add 1/4 cup white wine.
Simmer for 5 more minutes.
Add 3 cups heavy cream and simmer for 20-30 minutes. Remove from heat.
Puree mixture in blender.
Season with ¼ teaspoon sea salt and 1/8 teaspoon pepper.
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