NEVER FAIL FUDGE

For my friend John

Never Fail Fudge

INGREDIENTS:

4 cups sugar

1/4 lb. butter or margarine ( NOT SPREAD ),
                                              use butter, it tastes so much better.

1 ~ 12-oz can evaporated milk

1 ~ 12-oz package semi-sweet chocolate chip

                      (Don't be cheap, get the good stuff, I use Ghirardelli, dark chocolate)

1 ~ 7-oz jar of marshmallow creme

1 cup chopped nuts (optional)

Making the Fudge;

Melt butter in heavy 2 quart saucepan, (use a big pan),

                                                      I use an old pressure cooker pan. Works great.

Stir in milk and sugar. Bring to a full rolling boil, stirring constantly.

Continue boiling over a medium heat until mixture reaches 234* or soft ball stage, stirring constantly to prevent scorching.

                                         ( Use a candy thermometer, or the cold water method. )

                                                             Cold water candy testing < click here

Remove from heat and stir in chocolate pieces until melted.

Add marshmallow creme and nuts, stirring until well blended.

Pour into greased 13 x 9 inch pan. (I butter my pan)

Cool at room temperature; cut into squares.

Makes about 3 lbs.

til next time

wild clover

~ ~

 *

.

PEANUT BUTTER COOKIES

Peanut Butter Cookies
          from James Beard's, American Cookery Cookbook, 1972
                            American Cookery

1/2 cup butter

1/2 cup peanut butter

1 cup firmly packed brown sugar

1 egg

2 cups sifted all-purpose flour

1/4 teaspoon salt

1 teaspoon vanilla


Instructions:

Cream butter and peanut butter, cream in the brown sugar, then beat in the egg.

Sift the flour and salt and stir in. If desired, stir in the vanilla.

This will make a very stiff dough.

Form into long rolls about an inch in diameter.

Cut into lengths of 1 inch or less, form into balls, and
                                                       place an inch apart on greased cookie sheets.

Press down the top of each cookie with a fork,
                                               first in one direction and
                                                        then in the other to make a criss-cross design.

Bake in a pre-heated 375-degree oven
                                       9 to 12 minutes or until delicate brown.

Remove from pans while still slightly warm, and cool on a rack.

Store in an air-tight container.

Yeilds: about 4 1/2 dozen

Rich Peanut Butter Cookies:

Use only 1-1/4 cup flour. Chill the rollsor freeze til firm.

Slice about 1/4 inch thick to bake.

Place on greased or ungreased cookie pans or baking sheets, and
                                                                             bake until delicate brown.

about 8 minutes.

~ ~
  *


.

CHOCOLATE CHIP COOKIES

Link here: Ghirardelli Chocolate Chip Cookies

Ghirardelli Chocolate Chip Cookies

Yield: 4 dozen cookies

• 11 1/2 ounce(s) Semi-Sweet Chocolate Chips
• 1 cup(s) butter or margarine, softened
• 3/4 cup(s) sugar
• 3/4 cup(s) brown sugar, packed
• 2 large eggs
• 2 teaspoon(s) vanilla
• 2 1/4 cup(s) unsifted flour
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 cup(s) walnuts or pecans, chopped (optional)

Directions:

Heat oven to 375ºF.

Stir flour with baking soda and salt; set aside.

In large mixing bowl, beat butter with sugar and brown sugar at medium speed until creamy and lightened in color. 

Add eggs and vanilla, one at a time.

Mix on low speed until incorporated. 

Gradually blend dry mixture into creamed mixture.

Stir in nuts and chocolate chips.

Drop by tablespoon onto ungreased cookie sheets.

Bake for 9 to 11 minutes or until golden brown.

Note: The 11 1/2 ounces of Semi-Sweet Chocolate Chips can be substituted with any variety of chip flavor (i.e.- Milk Chocolate Chips, 60% Cacao Bittersweet Chocolate Chips, etc.)

~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~*~~

I did use the;"Kitchen-Aid",
                     tickled to death the hubby got it for my birthday a few years ago.

This is the best chocolate I have ever eaten.

Making the dough's today, will bake all day tomorrow;
                                                        it's suppose to rain and get cold.

~ ~
 *

Merry Christmas
xoxox

.

CHRISTMAS BUTTER COOKIES

Christmas Butter Cookies

     From Pennsylvania Dutch Cooking, Ephrata, PA.

                                               Published  along time ago, I got mine in 1987.

 

as you can see, the one I have has been well loved.

Christmas Butter Cookies

1 cup soft butter

3/4 cup sugar

2 1/4 cups flour

Cream butter until it resembles whipped cream and slowly add the sugar, beating well.

Add flour gradually and blend thoroughly.

Wrap in waxed paper and chill for several hours.

Knead dough slightly on floured board, form into a smooth ball.

Roll out to about 1/8 inch thick and cut to desired shapes.

Place on ungreased cookies sheets and bake in moderate oven (350*) about 12 minutes.

When cold decorate with butter icing, candied fruits, ect.

When I make them I'll post the picture, here's the recipe for now.

`til next time

wild clover

~ ~
 *

The holidays are fast approching COOKIE TIME

12 Days of Mayhem

At least 24, anyway!

~*~~*~~~*~~*~~~*~~*~~~*~~*~

Working cookies for the hoildays;

I'll be sharing the recipes;

                               then making them like CRAZY.

Clicking on the 12 days of mayhem link,
                                          will show you another version of the 12 days of mayhem.
 I love those commericals.

Broccoli Cheese Soup

Soup today: Sunday lots to do.

This is how I make it, I'm to busy to wait on a recipe;

In a large 4 to 6 quart pot, melt 1/2 stick butter, add 1/2 cup chopped onion, 1/2 cup chopped celery.

Cook until celery is tender and onions are clear.

Add: 4 cups of water, (to the pot) heat to boiling.

Add: chopped "fresh" broccoli. (If using frozen, wait to add broccoli til after cheese has melted.)

Cook until broccoli has become soft.

Add: 2 cans cream of chicken soup and stir until combined.

Using the empty cans from soup, fill each can with milk and add to the hot soup mixture.

Add: 1 lb diced processed cheese (Velveeta or your choice) when milk begins to get hot.

You'll need to stick with it and keep stirring so it doesn't boil and the cheese to melt.

You can add any cheese you like after you get your base cheese in.

If using frozen Broccoli;
After Cheese has melted add the frozen chopped broccoli, and heat til warm.

Let soup simmer for a short time being sure all the cheese has melted.

DO NOT LET THE SOUP BOIL: THE MILK WILL CURDLE AND SEPERATE.

Let it set for a minute or two. Serve it up in bowls.
                                               I like garlic bread with mine, others like crackers.


Enjoy

til next time,

wild clover

*~*

Pizza Time

As requested by a friend; Thanks Janice <3

Pizza

1 box cheese pizza (Chef Boyardee or which ever you choose)

Shredded Mozzarella cheese

1 can sliced mushrooms (if you like)

 1/2 diced green pepper (if you like)

a few sliced onions (if you like)

1 lb Italian sausage (I use mild) or sausage of your choice

Pepperoni slices

Round deep dish pan, use a spring pan, I use a straight side skillet I found as junk about 30 years ago. It has an attachable handle, that is LONG GONE.

Pre-heat oven to 425*


How I make the pizza;

Work the pizza dough as on the box, let it rest a few minutes in a warm place. Top of the stove is good.

Cook sausage in a skillet, and let it cook, then break it up as to be chunks. Drain any grease. (fat)

Grease pizza pan.

Take dough from resting place; the oven should be up to temperature, and press dough into pan, being sure it's the same thickness on the bottom, push some up the sides so the sauce doesn't run down and burn.

Place pizza pan with dough in oven and bake about 6 or 7 minutes, just keep an eye on it.
DO NOT let it bake til done.

Take crust out of oven, let it rest for a minute. Pour sauce on the crust, tip the pizza pan with sauce to help spread the sauce evenly on the crust, sprinkle the package cheese from the box mix on the sauce. Don't worry remember the shredded cheese?

Put chunked sausage on the sauce/cheese mixture in pizza pan, place pepperoni, on top of the sausage, place ingredients of your choice, layering one at a time.

Now, add the shredded cheese, as much as you like.

Place in a 425* oven, bake until top is looking good or to your taste.

Using HOT PADS, take from oven and let it cool for a few minutes.

Cut into serving sizes of your choice and serve.

Your gonna love it. I made this at least once a month when my son was living at home.

*Pre baking the crust helps make sure it won't get soggy when the pizza pie bakes.


til next time

wild clover

*~*

~ FONDANT ~ Making people for the cake

FONDANT

put on a happy face...

Really good recipes on line, I use the one from The Twisted Sifter

(click on the name) a really good info video.

Use the good stuff, it's worth every penny!

Plan on making the cakes too, but we'll see just what kind of time I'm looking at.

Marshmallow Fondant Recipe 

2 lbs powered sugar – sifted This yields approx. 3 lbs of fondant
1 – 16 oz bag of marshmallows
1/2 cup crisco
3 tablespoons of water

Heat marshmallows with the water in a heavy sauce pan until melted. Stirring constantly. (if you are making a colored fondant, add your food color now and mix thoroughly)
(I'm adding this; use the microwave, and a large glass dish)

Remove from heat.

Add 1 to 2 cups of the powdered sugar and stir.

Grease your work area with a portion of the crisco and pour the hot marshmallow onto the work surface.

Grease your hands completely and add more powered sugar to the marshmallow and knead.

(CAUTION: the marshmallow will remain warm for some time. )

Alternate kneading in the powdered sugar and the crisco until both are gone.

Continue to work the fondant until it is smooth. The fondant should be smooth and pliable.

If the fondant is too “wet” add small amounts of powdered surgar until the desired consistancy is reached. If the fondant is too “dry” add small amounts of crisco or water until the fondant is the correct consistancy.

It is best to make the fondant the day before and refrigerate it to eliminate any sugar lumps that may exist. If you choose to do this, smear crisco over the fondant and cover in a plastic wrap and place in an air tight container or ziploc bag.

When you go to use it – you can microwave the fondant for about 10 to 15 seconds to soften it. This will make it easier to knead.

DO NOT use a food processor or kitchenaide mixer to do your kneading. It can ruin the consistancy of the fondant.  

RECIPE FROM

The Twisted Sifter

Wedding, Birthday Custom Cakes

you just thought I was that smart, not really, if someone else is smarter, I will give them all the credit.

 

 

til next time

wild clover

*~*

~ October Favorite ~ SCALLOPED CORN ~

SCALLOPED CORN

Ingredients:

1 ~ 15 or 16 ounce can creamed corn

1 small onion, diced

1 small green pepper, diced

2 stalks celery, diced

1 egg, slightly whipped

1/2 cup of milk

1 sleeve of crackers, saltines or other

1 ~ 2 quart covered baking dish or pan

Preheat oven to 375* for metal pans, 325* for glass baking dish

Spray pan coating in dish, pour creamed corn into dish, add onions, green pepper and celery. Stir to combine. Pour about half can milk into creamed corn can, add egg, with a fork whisk until egg and milk are mixed. Add milk, egg mixture to creamed corn mixture. Stir until mixed well. Crush sleeve of crackers, in the contained sleeve, when crushed, add to creamed corn mixture. Mix well. Add crushed crackers to top for some crunchy.

Place dish in preheated oven for 45 minutes, don't worry, you'll smell it.

DO NOT FORGET THE HOTPADS !

Take from oven and let it sit for a couple minutes, cause it's gonna be hot.

Enjoy

                                                                     Thanks for the recipe Mom. love you, miss you

til next time

wild clover

Vegetable Soup

~ An American Classic ~

It is just Labor Day weekend, but late summer will always be a different time of the year for me.
With the passing of Mom (a few weeks ago) and her Mom's (my grandma) passing at the Labor Day weekend a few years ago.
Some days I just shake my head.

Anyway, it's time to get back to life.

On the menu today SOUP, yes, soup! Canning for winter's cold fury.

Vegetable Soup

2 or 3 lb. beef roast,
or equivalent (leftover steak, pot roast,) if it's leftover beef, save it, freeze it, use it.

1 to 2 quarts of water
enough to cover the beef.

Beef base to taste,
start with a couple tablespoons, it's easier to add, than to take away, plus it's wasteful.

1 lb carrots,
cleaned, peeled and sliced, but they taste better if you skip the peeling and just wash them good before you slice them for the pot.

7 or 8 stalks of celery,
washed and chopped.

1 LARGE onion,
peeled and diced, or cut into large wedges. (I like onion), a medium would do.


Small head of cabbage, quartered and chopped.


Love Apples aka tomatoes.
If you have them from the garden, wash, peel, and quarter, about 4 or 5, if you want more, clean more.


Potatoes,
about 5 or 6 depending on the size, cut into bit size pieces.

1 Tablespoon dried parsley


2 or 3 Bay leaves, remove before serving or storing in jars.



How to make it;

With a large 7-8 quart stock pot, cut beef roast or any beef, (other than ground) into chunks, about an inch square.
Put the water (about 6 cups) in pot, along with the beef.
Put the pot on the stove and simmer about 2 hours, this will help the beef to tenderize.
In the meantime, wash, clean and chopped vegetables and add, starting with the carrots and celery, (they take the longest to cook).
Add chopped cabbage, cook until above vegetables are tender, and can be pierced with a fork.
Cabbage take a bit to cook too.
Go ahead, taste it.
Add onion,
Continue to cook the soup, simmering.
Add Bay leaves and dried parsley.
About 15 minutes.
Add tomatoes, if you don't have tomatoes from your garden, a large can of whole tomatoes will work.
Let this simmer another 15 minutes.
Add potatoes, let cook til soft, stick them with a fork, if they don't stay on the fork, they're done.
Now add your beef base (1 Tablespoon) at a time, to much will ruin the soup.
Add dried parsley.

Go ahead and get the ladle, put a bit in a cup, your just tasting it for the family or guests, you would never want to feed them something you wouldn't want to eat.

There is no other spices added to this, you can add them if you need, salt is way over used and isn't that good for you; it's in the processed food we eat everyday.

When all ingredients have been added, with meat tender, vegetables soft. Turn off the pot. Let it set a minute to cool.

Gather everyone and get your bowls. Get ready to hear it's the best soup they've ever eaten.

Serves many.

Add crackers if necessary.

This has always been a staple at Christmas in my Mom's house. I always hoped it was to remind us, that we too, could not have all the things we do and could be alone and eating soup for our holiday meal.


To keep us humble.

God has blessed our family with our Mom, no matter which child your were.



`til next time,

wild clover

Sorry for taking so long to continue

Bonnie La Von Chepon-Smith-Voyles

October 11, 1935 - August 12, 2011

I love you.

On August 12, 2011, my Mom passed, suddenly. It is taking some time to get back to everyday life. School has begun, and the buses are packed with people that want to pick on each other or hurt something. I'll be back to normal soon.

God's speed.

take care, keep the faith.

`til next time,

wild clover

Canning time: Chili : Hot Chili

Chili, chili, bo-billy, it's that time of year.....................

Harvest has set in and we are busy working the fruits of our labor. We plant our garden form seed for the most part. We made chili for winter. The hubby is always involved with the canning. This year we ground the beef for the chili. First batch is just to hot for my taste, we make his and hers. hahaha!

Hubby grinding roast for chili.

Coarsely ground for meatier chili.

Hubby's chili, hubby cleans the hot peppers.  Serrano and Habanero.
He put one of each on a grinder/juicer and pulped it, to 5 quarts
of chili. To much heat for me.

Garden tomatoes all ready for chili.

Everything has to be cooked before it is combined.

Kidney beans have always been the bean of choice.

Next batch of chili isn't going to be quite so warm, I'd rather add to it.

Want the recipe? Here you go.

Brown 2 to 3 pounds of beef, in a large pot. Chop onion, (1 medium), green pepper, (1 medium), garlic (2 or 3 bulbs minced) and add to browning beef.

Cook with beef `til tender. Stirring gently.

Peel, chunk and cook tomatoes in a separate large pot, cook on low, stirring gently, `til they're soft and juicy, if you cook to many, put them in the fridge, or a jar, you'll be using them soon enough.

Dice the hot peppers (of your choice), teeny tiny. Wear rubber gloves, the hot peppers will burn your skin.

DO NOT TOUCH your face, eyes, or any other part of your body `til you wash your hands very, very good with soap and hot water.

Okay, now that your hands may be burning, sorry, but lets finish up making the chili.

Drain off any fat that may be on your beef, add cooked tomatoes `til the pot is a little more than half full of beef and tomatoes, put the teeny tiny chopped peppers in the mixture.

Simmer about 20 to 30 minutes. Stirring occasionally.

Add beans, enough beans to bring the mixture almost to the top of the pot. About 3 or 4, 15 oz cans. Stirring occasionally.

Let this simmer another 10 minutes. Stirring occasionally.

If your going to can it (put it in a jar), you can do that now, or let it cool and refrigerate overnight, then put it into jars the next day. You need to reheat the mixture before you put it into hot jars for canning.

Hope you enjoy the effort it takes, to work with your "head", "hands", & "heart", to make it "health"y.

The canning station on the stove.

Ready for the dunk.

Set up for leaving the chii to set and cool before storing.

5 quarts of HOT chili ready for storage. This will be good when it's cold.

`til next time

wild clover

Salsa my way

When making Salsa, peeled tomatoes are a requirement, no one wants to eat tomato skins.

Blanching tomatoes; large pot about half full of water to a boil, place tomatoes in boiling water long enough for skins to spilt. Take tomatoes from pot and place in a sink filled with cold water and ice to stop the cooking process. Allow tomatoes to cool, then drain on sink board or on a cookie sheet with paper towel on it, this way the excess water will drain off, making it easier to handle the slippery tomatoes.

This is a cold pack procedure.

Now for the recipe: I make mine in large batches for canning.

SALSA

1 large bowl, 6 quart bowl

10 pounds of tomatoes, blanched, peeled and chopped

2 medium onions, peeled and chopped

3 green peppers, cored and chopped (or mild pepper of your choice, yellow, orange)

4-7 garlic cloves (bulbs) peeled and minced

1 hot pepper of choice, per pound of tomatoes, taste first, it if you want it a spicier taste,
                                       sometimes you can't go back if it's to hot.

NOTE: wear gloves when cleaning hot peppers, the peppers can burn your skin,

KEEP FINGERS AWAY FROM EYES, FACE, OR ANY OTHER BODY PARTS,
 while cleaning hot peppers! WASH YOUR HANDS, wash your hands!!!

Cider vinegar, lemon juice, or white vinegar - for preserving

Salt for preserving

Starting with tomatoes and working down the ingredients list, add to the large bowl, mix after each addition.

Cover the mixture and let sit for a bit, say half an hour, and taste.

Remember, as this is processed in a hot water bath (canning - preserving) the flavors will meld together, and the longer shelf life will also help the flavors meld. If it isn't spicier enough for you after you have canned it, dry some of you favorite peppers and add them when you serve the salsa for family and friends.

Not everyone likes HOT salsa.


1 teaspoon lemon juice, or vinegars
1 teaspoon salt
in the bottom of jars before you cold pack the salsa in jars.

Prepare your pint jars, lids and rings. the web is full of good tutorials on how to do this.

Ball Canning and Preserving

Introduction to canning video   push play.


`til next time,

wild clover

Beignet ( Cajun Donuts )

No Grandma didn't make them, but they're GOOD, easy, easy to make.

Beignet Recipe:

1 cup lukewarm water
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg, room temperature and beaten
2 tablespoons butter, softened
1/2 cup evaporated milk
4 cups bread flour or all-purpose flour
3 teaspoons instant active dry yeast
Vegetable oil*
Powdered sugar for dusting

* Use just enough vegetable oil to completely cover beignets while frying.

Using a mixer with a dough hook, place water, sugar, salt, egg, butter, evaporated milk, flour, and yeast in the bowl. Beat until smooth.

If using a bread machine, select dough setting and press Start. When dough cycle has finished, remove dough from pan and turn out onto a lightly oiled surface. form dough into an oval, place in a lightly greased bowl, cover with plastic wrap, and refrigerate until well chilled (3 to 4 hours) or overnight.

To prepare dough, remove from refrigerator and roll out on a lightly floured board to 1/2-inch thickness. Cut into approximately 3-inch squares or circles.

In a deep fryer or large pot, heat vegetable oil to 360 degrees F. Fry the beignets (2 or 3 at a time) 2 to 3 minutes or until they are puffed and golden brown on both sides, turning them in the oil with tongs once or twice to get them evenly brown; beignets will rise to the surface of the oil as soon as they begin to puff.

NOTE: If the beignets don't rise to the top immediately when dropped into the oil, the oil is not hot enough.

Remove from oil and drain on paper towels, then sprinkle heavily with powdered sugar. Serve hot.

The dough can be kept for up to a week in the refrigerator - it actually improves with age; just punch down when it rises. Dough can also be frozen; cut and roll, or shape doughnuts before freezing.)

Makes 18 beignets.

til next time,

wild clover

Southern Sweet and Sour Cole Slaw

Southern Sweet and Sour Cole Slaw

Ingredients:

Cabbage, shredded, about 1/2 a head

Celery, diced, about 1/2 cup

Onion, diced, about 1/2 cup

Green or Red pepper, or both, diced, about 1/2 cup

Optional: other green vegetables, this recipe lends itself to so many vegetables.

Marinade:

1/4 cup cider vinegar

1/4 cup water

1/2 cup sugar

1/2 teaspoon celery seed

1/2 teaspoon mustard seed

1/4 teaspoon celery salt

In  a small saucepan combine Marinade ingredients and bring to a boil, lower heat and simmer for 5 minutes. Turn off to cool. Meanwhile, work cabbage, peppers, celery and onion into a large bowl with tight fitting lid.

After marinade has cooled pour over cabbage mixture, cover with lid and refrigerate for at least an hour.

Option:

I like to start off with a little bacon grease for my marinade, it helps the seasonings to stick to the slaw.

You can use 1/4 cup cooking oil if you like. As with any good cook, taste the marinade before you mix it together.

Yields: enough

Another recipe from Grandma:

`til next time,

wild clover

Drop Donuts

DROP DONUTS

1 cup sugar

2 eggs

1 cup milk

1Tbls* Vanilla

4 Tbls* oil

4 cups flour

4 tsp* baking powder

1/2 tsp* salt

1/2 tsp* cinnamon

In a large bowl. Combine all ingredients as given on list one at a time, mixing thoroughly after each ingredient addition. Let rest while you get the cooking oil up to temperature.

In a large cooking pot heat enough oil to (375*-400*) to float drop donuts.

Drop donuts by Tablespoonful, gently into hot oil, as to not burn yourself. Brown on both sides, they will turn themselves if they are cooked in enough oil, when brown, remove from oil and place on newspaper or paper towels to absorb extra oil.

When cooled, shake with powered sugar or ice with store bought icing.

Enjoy! ~;-)

*Tbls: Tablespoon

*tsp: teaspoon

~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~!~

A gypsy grandma note:

A little bit about the recipe I have given to you.

My grandma gave this recipe to me when I left home. This was one she always used when she was raising her family. She passed it to me to use for my family. I'm thinking it came from the 1930's when America was going through one of the most difficult times in our history, "The Great Depression", I'm sure she has worked with the recipe to make it just right for her family.

She loved cooking, her "Lemon Squares" were featured, in Southern Living magazine, in the 1970's.

Missing you Grandma <3

Cookies for Christmas

COOKIES FOR CHRISTMAS

For real good Christmas cookies only a few ingredients are needed.

I got this recipe from a German lady. Just follow as directed.

 

1 cup soft butter - (butter the real stuff- not margarine- to much water in it these days.)

1/2 cup brown sugar - packed

2 1/4 cups flour, sifted

Preheat oven to 350*

Cream butter until it resembles whipped cream and slowly add the sugar, beating well. Add flour gradually and blending thoroughly. Wrap in waxed paper and chill for several hours. Knead dough slightly on floured board, form into a smooth ball. Roll to about 1/8 inch thick and cut into desired shapes. Place onto ungreased cookie sheets and bake in a moderate oven (350*) about 12 minutes. When cold decorate with butter icing, candied fruit, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

A gypsy grandma note:

These are wonderful cookies, I usually don't roll them as thin as they suggest. They have that wonderful butter cookie taste, from when I was a child.

Parsley Potatoes

PARSLEY POTATOES

Thought this up all by myself!

1 can potatoes, whole, diced or sliced

1 stick butter or margirine

2 Tbls parsley, fresh or dried

In a microwaveable dish place potatoes, cut stick of butter on top of potatoes, sprinkle with parsley. Cover dish with lid, place in microwave for couple minutes and check to see if butter has melted and potatoes are hot.

Serve hot with meatloaf, you'll be happy.

til next time

                                                          It's all up to you

                                                                                                                enjoy!~*

November 28, 2010

Iowa Meatloaf

IOWA MEATLOAF

This is from a church cookbook

"Cooking with Hope"

Hope United Church of Christ

Hiawatha, IA

MEATLOAF:

2/3 cup cracker or bread crumbs

1 cup milk

1 1/2 lb. hamburger

1/4 cup chopped onion

2 eggs

1 tsp salt

1/8 tsp pepper

SAUCE:

1/4 cup brown sugar

1/4 cup catsup

1/4 tsp nutmeg

1 tsp dry mustard

Soak crumbs in milk. Add the rest of the ingredients, execpt the sauce mixture. Shape into a large loaf, place in shallow pan, top with sauce. Bake at 350* for 1 hour.

*~*~* Here is how I do it~~~

Put everyting in a bowl, execpt the sauce mixture. Mix it all real well, add a envelope of cheap mushroom gravy mix to the hamburger mixture, shape into a loaf, and put it in a slow cooker (ha), bake about 4 to 6 hours or till you think it's done. Baste the top of the meatloaf with the sauce til it looks good. *~*~*~

I'm going to put some canned potatoes with butter and parsley on the menu.

Pineapple Sheet Cake

~ Pineapple Sheet Cake ~

2 eggs 1tsp vanilla

2 cups flour 1/2 tsp salt

2 cups sugar 2 tsp baking soda

1 #2 can crushed, pineapple

1 cup pecans, chopped

Combine all ingredients and mix well.

Spray, or grease and flour a 9x13" pan.

Pour mixture into pan.

Bake at 35o for 35 to 40 minutes.

~ ICING ~

1 8oz pkg Cream Cheese

1 1/4 sticks (3/4 cup) Oleo or margarine

(use butter, it'll be better)

1 box of powered sugar

(this is one pound)

1/2 cup chopped pecans

1 tsp vanilla

Mix well & spread on cooled cake.

DELICIOUS

this is a recipe from Edith South, my supervisior at work.

Chex Muddy Bubbies

CHEX MUDDY BUDDIES

9 cups Corn, Rice, Wheat or Chocolate Chex cereal (or combination equalling 9 cups)

1 cup semisweet chocolate chips

1/2 cup peanut butter

1/4 cup butter or margarine

1 teaspoon vanilla

1 1/2 cup powdered sugar




1. Into large bowl, measure cereal; set aside




2. In 1-quart bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute, stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food storage plastic bag.


3. Add powdered sugar. Seal bag, shake until well coated, Spread on waxed paper to cool. Store in airtight container in refrigerator.




Makes: 18 servings (1/2 cup each)

Gluten free CHEX snacks

GLUTEN FREE RECIPES

SNACKS

I have friends that can not eat gluten, it makes them ill.

Chex cereal claims to be GLUTEN FREE

www.Chex.com/GlutenFree

THE ORIGINAL CHEX PARTY MIX

3 cups Corn Chex cereal

3 cups Rice Chex cereal

3 cups Wheat Chex cereal

1 cup mixed nuts

1 cup bite-size pretzels-- gluten free, of coarse

1 cup garlic flavor bite-size bagel chips or regular bagel chips broken into pieces.

6 Tablespoons butter or margarine

2 Tablespoons Worcestershire sauce

1 1/2 teaspoon seasoned salt

3/4 teaspoon garlic salt

1/2 teaspoon onion powder

1. In a large microwavable bowl, mix cereals, nuts, pretzels and bagel chops, set aside. In small microwavable bowl, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture, stir until evenly coated.


2. Microwave uncovered on High 5 to 6 minutes, thoroughly stirring every 2 minutes. Spread on paper towels to cool. Store in an air tight container.



Makes: 24 servings (1/2 cup each)