BROWN 1 pound ground beef with 2 cups of instant rice and one chopped onion
ADD 2 8oz cans tomatoe sauce and w cups of hot water
Mix in 1 tsp each of salt and pepper and 1/2 tsp prepared yellow mustard
Bring to a boil quickly and then reduce heat and simmer for five minutes
Minute Rice = Uncle Ben’s brand of Minute Rice
Ingredients
4 medium carrots
4 medium parsnips
2 tablespoons honey
2 tablespoons butter, melted
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
fresh thyme sprigs or parsley if desired
Instructions
1 envelope of Good Seasons Italian Dressing Mix
1/2 cup sugar
2 tablespoons soy sauce
2 packages of coleslaw blend (cabbage salad mix – 16 ounce each)
4 green onions, sliced
1/2 cup dry roasted sunflower kernels
1/2 cup sliced almonds, toasted
Prepare dressing mix in dressing in shaker or small bowl as directed on envelope (water, vinegar, oil, dry mix ). Stir in sugar and soy sauce.
BREAK apart Noodles, place in large bowl. Discard ramen seasoning packets or reserve for another use.
Add coleslaw mix and blend, onions, sunflower kernels and nuts to noodles, mix lightly.
Add dressing: toss to coat.
The ramen noodles will soften as it stays in the liquid mix.
Makes 12 servings of 1 cup each.
Prep time is 15 minutes.
This is also known as Asian Salad from Good Seasons.com
Ingredients
½ cup unsalted butter softened
1 cup granulated sugar
2 large eggs
4 tbs lemon juice freshly squeezed
2 tbs lemon zest
1-½ cups all-purpose flour
2 teaspoon baking powder
pinch salt
½ cup buttermilk*
Lemon Glaze
½ cup powdered sugar
2-4 tbs lemon juice freshly squeezed
Instructions
Preheat oven to 350°F. Grease and line the bottom of a 9×5″ loaf pan with parchment paper.
In a large bowl, gently whisk flour, baking powder and salt together. Set aside.
In a separate bowl, cream butter and sugar together until light and fluffy. Beat in eggs, lemon juice and zest until combined. Alternate adding flour mixture and buttermilk and mix well after each addition. Be sure to not over-mix.
Pour batter into prepared baking pan and bake for 30-35 minutes in 9×5″ pan. Bread is done when a toothpick inserted into the center comes out with just a few moist crumbs. Don’t be alarmed at how the outside of this ;e
Allow bread to cool for 10 minutes in pan before inverting onto a wire rack to finish cooling.
For the lemon glaze
Whisk all glaze ingredients together in a small bowl. While lemon loaf is on the wire rack, poke holes into the top of warm bread with a toothpick or other small object. Drizzle half of the glaze on top of the bread and spread it around into the holes. Allow this layer to set for a minute or so before adding another layer on top.
Notes
To make your own buttermilk: Stir in ½ tablespoon of white distilled vinegar to the milk. Allow to sit for 5-10 minutes until thickened.
Storage Instructions: Store at room temperature for up to 5 days in an airtight container.
Freezing Instructions: Wrap loaf without icing tightly in a layer of plastic wrap followed by a layer of foil. Place in a resealable, freezer-safe bag. Freeze for up to 3 months. To Thaw: Thaw overnight in the refrigerator or on the counter. Prepare glaze and drizzle on top before serving.
Notes: 2023 – made this recipe from https://sprinklesomesugar.com/lemon-loaf/ and used the new long bread pans that I purchased from Amazon. First loaf – followed recipe as written. Second loaf – used dry buttermilk powder with water instead of vinegar and milk method. Did not notice any difference. This recipe only filled the pan so the slices were only a couple of inches thick and the batter did not rise as much as I thought it would in the new pan.
Butter Balls
Also known as Snowballs, Mexican Wedding Teacakes
1 cup butter
1 tsp vanilla
1/4 cup powered sugar
2 cups sifted flour
1 cup chopped nuts (walnuts)
Confectioners sugar to roll in after baking
Cream butter and sugar until light and fluffy. Add flavoring. Stir in flour and nuts and blend well.
Form into tiny balls and place on ungreased cookie sheet.
Bake at 350 degree oven about 20 minutes.
Roll cookies in confectioners sugar while warm.
Makes about six dozen cookies (if balls are small)
This is the original recipes I used when learning to bake in the 1970’s. Handwritten recipe card in box.
Dry Rub For Wings:
Instructions For Oven:
NOTES:
This dry rub can be used on chicken, beef and pork. It is even great on vegetables when roasting them
Found while doing a search for how to make bake chicken wings in the oven.
Ingredients
3 to 4 pounds medium pickling cucumbers, unpeeled, finely chopped ( (6 to 8 cups)
2 cups finely chopped onions (2 to 3 medium)
3 tablespoons pickling salt
2 to 3 cups of ice cold water
1 1/2 to 3 cups granulated sugar (depending on how sweet you like your relish)
2 cups cider vinegar at 5% acidity
1 1/2 teaspoons mustard seeds
1 1/2 teaspoons celery seeds
Instructions
1. In a large bowl, layer the cucumbers, onions, and salt. Add enough cold water to completely cover the vegetables. Cover and let stand at room temperature for 2 hours.
2. Drain the vegetables in a large fine-mesh sieve or colander lined with a single layer of cheesecloth. Rinse well and drain again, pressing out the excess liquid.
3. IN a 6 to 8 quart stainless steal pot, combine the sugar, vinegar, mustard seeds, celery seeds. Bring the mixture to a boil over medium high heat, stirring constantly until the sugar is completely dissolved. About 5 minutes.
4. Add the drained vegetable to the syrup and return to a boil. Reduce the heat and simmer, stirring frequently for 10 minutes. Remove from the pot from the hear. The mixture may look watery but that is okay. Ladle the relish into hot pint jars, leaving 1/2 inch headspace. Remove air bubbles. I also use half pint jars so I have smaller jars when opened. Wipe the jar rims and threads with a clean, dampt paper towel. Apply hot lids and screw bands.
5. If you are simply stashing the relish in fridge, refrigerate the jars of relish for up to a few weeks.
If you are properly canning the pickle relish, process 8 ounce jars in a water bath canner according to recommended directions and time. 10 minutes for pints and 15 minutes for quarts. 10 minutes for half pint jars. Remove from water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store in a cool, dry, dark place for up to one year.
2023 – made in half pint jars
B. Dillon Hollis’s cookbook entitled BAKING YESTERYEAR: The Best Recipes was released on July 27, 2023 and I bought a copy of the hardback book as well as the Kindle version.
I have enjoyed watching his videos on Utube and watched some of his tic-tocks with admiration for his humor and quirks about cooking and using old recipes.
2 1/4 cups of all-purpose flour
1 tsp baking soda
1 cup (two sticks) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
1 tap vanilla
2 large eggs
1 2/3 cups semi-sweet mini morsels
1 cup chopped nuts – optimal
(if omitting nuts add 1 to 2 TBS all purpose flour)
Preheat oven to 375 degrees.
In a small bowl combine flour, baking soda and salt.
In a large mixing bowl, beat butter, granulated sugar and brown sugar and vanilla until creamy,
Add eggs, one at a time, beating well after each egg. Beat in the flour mixture gradually.
Stir in the chocolate morsels and nuts.
Drop onto ungreased baking sheets by rounded tablespoons. Bake for 9 to 11 minutes or until golden brown
Can also put into a baking pan 9×9 inch and then bake so they can be cut in small squares.
Cool on baking sheets for two minutes and then cool completely.
Recipe from the bag of Nestle Toll House Semi-sweet Mini Morsels
Prior to the family picnic this year 2023 I tested several recipes for what to bring as a dish to pass. I found a picture of a sheet pan bar cookie that features six different variations. Made one batch of cookie dough baked into six different flavors in the same sheet pan so that there would be a variety of options.
We’re talking chocolate chip, snickerdoodle, peanut butter, white chocolate macadamia nut, oatmeal raisin and chocolate chocolate chip.
Source of Recipe: The BakerMama
https://thebakermama.com/recipes/6-in-1-sheet-pan-cookie-bars/
Reactions: they were good but not exceptional. The steps to make separate batches with separate add-ins and the patting out to fill in the pan seemed like a lot of steps.
In the future I think that I would just use my regular favorite cookie dough (since I make cookies so often) and keep out 3/4 cup of dough and put that small amount in the freezer labeled with variation. Then I would let the frozen balls thaw and then pat into the large ban.
The concept of having six in one pan was the attraction and highlight that drew me to this recipe. The base dough made all of the cookies tasted similar and I much prefer my own recipes for the chocolate chip, snickerdoodle, peanut butter, white chocolate macadamia nut, oatmeal raisin and chocolate chocolate chip. The idea was great!!!
