Preheat the oven. Rinse and scrub your potatoes, and make sure to cut off any bruises or blemishes. Dry the potato. Use a fork or knife to poke 6-8 holes around the potato (so it doesn't explode due to steam build up!). You may wrap the potato in foil if you like, but it is perfectly fine to bake the potato right on the oven rack- you'll get a crispy skin that way. Put the potatoes on the middle rack in the oven, set the timer. For medium- sized potatoes, bake for:
45 minutes at 400 degrees F.
60 minutes at 350 degrees F.
90 minutes at 325 degrees F.
Potatoes are done if tender when pierced with a fork.
Tuesday, April 28, 2009
Funeral Potatoes
1-2 lb. Sack frozen hash brown potatoes
2 cans Cream of Chicken soup
1 cup sour cream
¼ cup diced onion or 2 Tbsp. Dehydrated onion
1 ½ cup grated cheese
1 cup diced ham, or cut up lunch meat ham
1 stick margarine, melted
1 ½ cup crushed cornflakes
salt and pepper
Mix all ingredients together except cornflakes. Put crushed cornflakes on top. Bake at 375* F for about 40- 50 minutes.
2 cans Cream of Chicken soup
1 cup sour cream
¼ cup diced onion or 2 Tbsp. Dehydrated onion
1 ½ cup grated cheese
1 cup diced ham, or cut up lunch meat ham
1 stick margarine, melted
1 ½ cup crushed cornflakes
salt and pepper
Mix all ingredients together except cornflakes. Put crushed cornflakes on top. Bake at 375* F for about 40- 50 minutes.
Pancake Mix
Wheat Mix "Make A Mix Cookery" 1978
6 cups whole wheat flour
3 cups all purpose flour
1-1/2 cups instant nonfat dry milk (I use buttermilk powder)
1 tbs. salt
1 cup sugar
1/2 cup wheat germ (I usually don't have this and leave it out)
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl all the dry ingredients and mix well. Cut in shortening with a pastry blender till evenly distributed (Fine textured). Store in a large airtight container. Use within 10-12 weeks.
Yield 14 cups mix.
Pancakes
1 egg slightly beaten
1-1/2 cups water
2-1/4 cups wheat mix
Beat egg into water, then add to wheat mix. Cook on hot oiled griddle. Yeilds 15 4" pancakes.
My Tofu Pancakes
1/2 of an 8 oz. (?) package silken tofu
2-1/2 cups water
2 eggs
3 cups wheat mix
In a 1 quart glass measuring cup measure the water, add 2 eggs and the tofu. Mix with electric hand blender, or measure and mix in a regular blender. Bend until there are no lumps of tofu. Pour into wheat mix, and stir until moistened, but batter is a little lumpy. Cook on hot buttered griddle. Yields enough for our family of 8!
(I'm guessing a little on the water measurement--when you add the eggs and tofu, the water line should be up at 3 cups or 3-1/4 cups. The batter is medium consistency not thick. If you get it too thin, just add a little more mix.)
6 cups whole wheat flour
3 cups all purpose flour
1-1/2 cups instant nonfat dry milk (I use buttermilk powder)
1 tbs. salt
1 cup sugar
1/2 cup wheat germ (I usually don't have this and leave it out)
1/4 cup baking powder
2 cups vegetable shortening
In a large bowl all the dry ingredients and mix well. Cut in shortening with a pastry blender till evenly distributed (Fine textured). Store in a large airtight container. Use within 10-12 weeks.
Yield 14 cups mix.
Pancakes
1 egg slightly beaten
1-1/2 cups water
2-1/4 cups wheat mix
Beat egg into water, then add to wheat mix. Cook on hot oiled griddle. Yeilds 15 4" pancakes.
My Tofu Pancakes
1/2 of an 8 oz. (?) package silken tofu
2-1/2 cups water
2 eggs
3 cups wheat mix
In a 1 quart glass measuring cup measure the water, add 2 eggs and the tofu. Mix with electric hand blender, or measure and mix in a regular blender. Bend until there are no lumps of tofu. Pour into wheat mix, and stir until moistened, but batter is a little lumpy. Cook on hot buttered griddle. Yields enough for our family of 8!
(I'm guessing a little on the water measurement--when you add the eggs and tofu, the water line should be up at 3 cups or 3-1/4 cups. The batter is medium consistency not thick. If you get it too thin, just add a little more mix.)
Mrs. Fields Chocolate Chip Cookies
1 cup butter or margarine
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
2 cups ground oatmeal, set aside
2 cups unbleached all- purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 cups of chocolate chips
Preheat the oven to 375* F. Cream together butter, brown sugar, granulated sugar, vanilla, and eggs. In a separate bowl, combine all dry ingredients, adding oatmeal and chocolate chips last.
Mix dry ingredients with wet ingredients. Drop golf ball sized dough on ungreased cookie sheet. Bake 10- 12 minutes. Remove cookies from oven and place on cooling rack.
Yield: 3 dozen
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. vanilla
2 eggs
2 cups ground oatmeal, set aside
2 cups unbleached all- purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 cups of chocolate chips
Preheat the oven to 375* F. Cream together butter, brown sugar, granulated sugar, vanilla, and eggs. In a separate bowl, combine all dry ingredients, adding oatmeal and chocolate chips last.
Mix dry ingredients with wet ingredients. Drop golf ball sized dough on ungreased cookie sheet. Bake 10- 12 minutes. Remove cookies from oven and place on cooling rack.
Yield: 3 dozen
Metric Conversion Chart for Cooking
Volume Measurements (dry)
1/8 tsp. = 0.5 mL
¼ tsp. = 1 mL
½ tsp. = 2 mL
¾ tsp. = 4 mL
1 tsp. = 5 mL
1 Tbsp. = 15 mL
¼ cup = 60 mL
1/3 cup = 75 mL
½ cup = 125 mL
2/3 cup = 150 mL
¾ cup = 175 mL
1 cup = 250 mL
2 cups = 1 pin = 500 mL
3 cups = 750 mL
4 cups = 1 quart = 1 L
Volume Measurements (liquid)
1 fl. oz. = 2 Tbsp. = 30 mL
4 fl. oz. = ½ cup =125 mL
16 fl. oz. = 2 cups =500 mL
Weight (mass)
1 oz. = 30 g
4 oz. = 120 g
8 oz. = 225 g
16 oz. = 1 pound = 450 g
Baking Pan Sizes
8 x 8 square = 2 L
9 x 13 rectangle = 3.5 L
8 x 1 ¼ pie plate = 750 mL
1 quart dish = 1 L
Oven Temperatures
250* F = 120* C
300* F = 150* C
350* F = 180* C
400* F = 200* C
1/8 tsp. = 0.5 mL
¼ tsp. = 1 mL
½ tsp. = 2 mL
¾ tsp. = 4 mL
1 tsp. = 5 mL
1 Tbsp. = 15 mL
¼ cup = 60 mL
1/3 cup = 75 mL
½ cup = 125 mL
2/3 cup = 150 mL
¾ cup = 175 mL
1 cup = 250 mL
2 cups = 1 pin = 500 mL
3 cups = 750 mL
4 cups = 1 quart = 1 L
Volume Measurements (liquid)
1 fl. oz. = 2 Tbsp. = 30 mL
4 fl. oz. = ½ cup =125 mL
16 fl. oz. = 2 cups =500 mL
Weight (mass)
1 oz. = 30 g
4 oz. = 120 g
8 oz. = 225 g
16 oz. = 1 pound = 450 g
Baking Pan Sizes
8 x 8 square = 2 L
9 x 13 rectangle = 3.5 L
8 x 1 ¼ pie plate = 750 mL
1 quart dish = 1 L
Oven Temperatures
250* F = 120* C
300* F = 150* C
350* F = 180* C
400* F = 200* C
Monday, April 27, 2009
Homemade Taco Seasoning Mix
2 tsp. dry onion
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced dry garlic
1/4 tsp. dried oregano
1/2 tsp. cumin
Instructions for Homemade Taco Seasoning Mix
Mix! If adding to ground beef, add 1/2 c. water and simmer 10 minutes.
1 tsp. salt
1 tsp. chili powder
1/2 tsp. crushed red pepper
1/2 tsp. minced dry garlic
1/4 tsp. dried oregano
1/2 tsp. cumin
Instructions for Homemade Taco Seasoning Mix
Mix! If adding to ground beef, add 1/2 c. water and simmer 10 minutes.
Hawaiian Haystacks
1-2 cans Cream of Chicken Soup (add about half as much water as soup)
1 can cooked chicken (if you want to do it the easy way, or you can cook some frozen chicken breast)
grated cheddar cheese
chopped green onions
sliced black olives
shredded coconut
chow mein noodles
rice
spices to taste
cubed pineapple
This recipe isn't a very exact science. You can add pretty much however much of whatever you want. I cook our rice in a rice maker (you could also do minute rice in the microwave), cook the cream of chicken soup and chicken in a saucepan, and add oregano, onion powder, a little garlic powder, and/or whatever else I'm in the mood for. The chicken soup goes over the rice, and you add the cheese, chow mein noodles, veggies, coconut, and whatever else you want on top. YUM!
1 can cooked chicken (if you want to do it the easy way, or you can cook some frozen chicken breast)
grated cheddar cheese
chopped green onions
sliced black olives
shredded coconut
chow mein noodles
rice
spices to taste
cubed pineapple
This recipe isn't a very exact science. You can add pretty much however much of whatever you want. I cook our rice in a rice maker (you could also do minute rice in the microwave), cook the cream of chicken soup and chicken in a saucepan, and add oregano, onion powder, a little garlic powder, and/or whatever else I'm in the mood for. The chicken soup goes over the rice, and you add the cheese, chow mein noodles, veggies, coconut, and whatever else you want on top. YUM!
Taco Casserole
2 lb. Lean Ground Beef
1 small chopped onion
2 packages taco seasoning
2 cans cream of chicken soup
1 cup sour cream
2 cups shredded cheese
1 small package of flour torillas
Shredded lettuce
Chopped tomatoes
Place meat and onion in frying pan, cook until done. Pour off grease. Add taco seasoning mix, prepare as directed on packages. Let simmer until water is evaporated. Spray bottom of 9x13 pan lightly with PAM. Tear tortillas in pieces enough to cover the bottom of the pan. Spoon in meat mixture. Cover with another layer of tortilla pieces. Mix cream of chicken soup and sour cream together thoroughly, pour over tortilla layer. Add layer of shredded cheese. Bake at 350* F for 30-40 min. until heated thoroughly, and cheese is melted. Serve over lettuce, top with tomatoes. Serves 10-12.
1 small chopped onion
2 packages taco seasoning
2 cans cream of chicken soup
1 cup sour cream
2 cups shredded cheese
1 small package of flour torillas
Shredded lettuce
Chopped tomatoes
Place meat and onion in frying pan, cook until done. Pour off grease. Add taco seasoning mix, prepare as directed on packages. Let simmer until water is evaporated. Spray bottom of 9x13 pan lightly with PAM. Tear tortillas in pieces enough to cover the bottom of the pan. Spoon in meat mixture. Cover with another layer of tortilla pieces. Mix cream of chicken soup and sour cream together thoroughly, pour over tortilla layer. Add layer of shredded cheese. Bake at 350* F for 30-40 min. until heated thoroughly, and cheese is melted. Serve over lettuce, top with tomatoes. Serves 10-12.
Chicken Enchiladas
2 cans of Cream of Chicken Soup (could substitute 1 can for Cream of Mushroom Soup)
1 pint sour cream (2 cups)
1 medium onion, chopped
2 1/4 oz. chopped olives (1/2 cup)
1- 4oz. can diced green chiles
4-6 boneless skinless chicken breasts
7-8 flour tortillas ripped into bite sized pieces
3/4 lb. grated cheese (Cheddar and Monterey Jack would be a good mix- just use what you have)
Preheat oven to 350* F. Grease the baking pan. Boil chicken until cooked all the way through. Cut into cubes. Mix the first 6 ingredients above in a bowl. Place half of the tortilla pieces in the bottom of the pan, then half of the chicken mixture, then half of the cheese, then repeat the layers. Bake for 45- 60 minutes uncovered (no foil or anything on top).
Serves 8-10 people.
1 pint sour cream (2 cups)
1 medium onion, chopped
2 1/4 oz. chopped olives (1/2 cup)
1- 4oz. can diced green chiles
4-6 boneless skinless chicken breasts
7-8 flour tortillas ripped into bite sized pieces
3/4 lb. grated cheese (Cheddar and Monterey Jack would be a good mix- just use what you have)
Preheat oven to 350* F. Grease the baking pan. Boil chicken until cooked all the way through. Cut into cubes. Mix the first 6 ingredients above in a bowl. Place half of the tortilla pieces in the bottom of the pan, then half of the chicken mixture, then half of the cheese, then repeat the layers. Bake for 45- 60 minutes uncovered (no foil or anything on top).
Serves 8-10 people.
Another Chicken Casserole
4 boneless, skinless chicken breasts
1- 8 oz. can water chestnuts (if desired)
1 chopped onion
1 can cream of chicken soup
1 c. Cornflake crumbs
1 c. mayonnaise
Boil chicken until tender; cut into small pieces. Combine in large bowl with remaining ingredients. Mix well. Pour mixture into a 9x13 baking pan; sprinkle some more Cornflake crumbs on top. Bake at 350* F for 1 hour.
1- 8 oz. can water chestnuts (if desired)
1 chopped onion
1 can cream of chicken soup
1 c. Cornflake crumbs
1 c. mayonnaise
Boil chicken until tender; cut into small pieces. Combine in large bowl with remaining ingredients. Mix well. Pour mixture into a 9x13 baking pan; sprinkle some more Cornflake crumbs on top. Bake at 350* F for 1 hour.
Cheesy Apple Cinnamon Grill
2 slices of bread
1-2 slices of cheese
1/4 small apple cut into thin slices
2 tsp. butter or margarine
cinnamon
Heat a skillet on the stove and place buttered bread inside to melt butter and toast the bread. Sprinkle cinnamon over bread. Add apple slices and cheese to one of the slices, and top with the other slice. Allow the cheese to melt. You could also do this in the microwave.
Makes 1 serving.
1-2 slices of cheese
1/4 small apple cut into thin slices
2 tsp. butter or margarine
cinnamon
Heat a skillet on the stove and place buttered bread inside to melt butter and toast the bread. Sprinkle cinnamon over bread. Add apple slices and cheese to one of the slices, and top with the other slice. Allow the cheese to melt. You could also do this in the microwave.
Makes 1 serving.
Chicken Bow-Tie Pasta Salad
Prep: 25 min
2 c. bow-tie or other pasta- dry
2 c. fresh broccoli florets
1 can cooked chicken (or you can just cook your own chicken and cut it up)
1 c. halved cherry tomatoes or 1 large tomato cut into chunks
1/2 c. Italian Dressing
1/2 c. shredded cheese- i.e. cheddar or Colby Jack
1/4 c. sliced black olives
1/4 c. grated Parmesan cheese
Cook pasta according to the directions on the package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.
Toss chicken, tomatoes, dressing, cheese crumbles, and olives in large bowl. Add pasta mixture; mix lightly. Sprinkle with Parmesan cheese.
Makes 4 servings.
2 c. bow-tie or other pasta- dry
2 c. fresh broccoli florets
1 can cooked chicken (or you can just cook your own chicken and cut it up)
1 c. halved cherry tomatoes or 1 large tomato cut into chunks
1/2 c. Italian Dressing
1/2 c. shredded cheese- i.e. cheddar or Colby Jack
1/4 c. sliced black olives
1/4 c. grated Parmesan cheese
Cook pasta according to the directions on the package, adding broccoli to the cooking water for the last 2 min. of the pasta cooking time; drain.
Toss chicken, tomatoes, dressing, cheese crumbles, and olives in large bowl. Add pasta mixture; mix lightly. Sprinkle with Parmesan cheese.
Makes 4 servings.
Yummy Baked Beans
1 (16 oz.) can white beans
1 (16 oz.) can red (kidney) beans
1/2 c. brown sugar
1/4 tsp. dry mustard
1/4 c. ketchup
1/2 lb. bacon- cooked, drained, and cut up (you could just get the pre- cooked bacon)
1 diced onion
1 bell pepper, chopped
1 Tbsp. butter
Cook onion and bell pepper together in butter. Add all beans (including the liquid in the cans). Cook 20 minutes covered. Add the rest of the ingredients. Cook an additional 20- 30 minutes.
Serves 4-6
1 (16 oz.) can red (kidney) beans
1/2 c. brown sugar
1/4 tsp. dry mustard
1/4 c. ketchup
1/2 lb. bacon- cooked, drained, and cut up (you could just get the pre- cooked bacon)
1 diced onion
1 bell pepper, chopped
1 Tbsp. butter
Cook onion and bell pepper together in butter. Add all beans (including the liquid in the cans). Cook 20 minutes covered. Add the rest of the ingredients. Cook an additional 20- 30 minutes.
Serves 4-6
Grilled New Potato Packet
Prep: 5 min / Total: 25 min
1/2 lb. each red and white baby new potatoes (I usually just cut up 4-5 regular sized potatoes into bite- sized pieces)
2 Tbsp. water
2 tsp. oil
3 Tbsp. Italian dressing
2 Tbsp. grated Parmesan Cheese
1 Tbsp. parsley (if you have it- I sometimes leave this out)
Place potatoes in the center of an 18-inch long piece of foil (you may need to double- wrap it). Drizzle with water, oil, and dressing, and sprinkle cheese on top. Fold foil packets up and seal ends. You can grill this- picnic or camping style on a grill or fire for about 20 minutes, but I have done this in my oven at 350 for about 25 minutes. Poke holes in the top of the packet to allow steam to escape, then carefully unwrap the foil. Add the parsley at this point, along with any seasoning you like, such as salt and pepper.
1/2 lb. each red and white baby new potatoes (I usually just cut up 4-5 regular sized potatoes into bite- sized pieces)
2 Tbsp. water
2 tsp. oil
3 Tbsp. Italian dressing
2 Tbsp. grated Parmesan Cheese
1 Tbsp. parsley (if you have it- I sometimes leave this out)
Place potatoes in the center of an 18-inch long piece of foil (you may need to double- wrap it). Drizzle with water, oil, and dressing, and sprinkle cheese on top. Fold foil packets up and seal ends. You can grill this- picnic or camping style on a grill or fire for about 20 minutes, but I have done this in my oven at 350 for about 25 minutes. Poke holes in the top of the packet to allow steam to escape, then carefully unwrap the foil. Add the parsley at this point, along with any seasoning you like, such as salt and pepper.
Yummy, Easy Chicken Bake
Chicken pieces
Cream of Chicken Soup
1 package of powdered ranch dressing or garlic-herb dressing (I prefer the ranch)
1- 8 oz container of sour cream
Put the chicken in a baking pan, sprinkle the package of dressing mix all over the chicken, so it's covered on all sides, then put the cream of chicken soup over the chicken. You kinda have to stir the soup so that any of the dressing mix that's not on the chicken gets stirred up with the soup, or it burns. Then cover the pan in tinfoil (dull side facing out), and bake at 350 for at least an hour (if the chicken is frozen to start, it'll need a little longer). When it's cooked, shred the chicken, and mix in the sour cream with the chicken and soup mixture. Serve over rice or pasta.
Cream of Chicken Soup
1 package of powdered ranch dressing or garlic-herb dressing (I prefer the ranch)
1- 8 oz container of sour cream
Put the chicken in a baking pan, sprinkle the package of dressing mix all over the chicken, so it's covered on all sides, then put the cream of chicken soup over the chicken. You kinda have to stir the soup so that any of the dressing mix that's not on the chicken gets stirred up with the soup, or it burns. Then cover the pan in tinfoil (dull side facing out), and bake at 350 for at least an hour (if the chicken is frozen to start, it'll need a little longer). When it's cooked, shred the chicken, and mix in the sour cream with the chicken and soup mixture. Serve over rice or pasta.
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