Favorite Recipes

[Chrissy1]

Blueberry Pudding Cake (from Salmon Falls Stoneware)

preheat oven to 350 degrees butter a one quart baking dish (it is better to use one with a bit higher sides that one that in lower)

Combine 2 - 4 cups blueberries
and the juice from 1/2 lemon. Combine in the baker. I used frozen berries that I thawed first.

Combine to make a batter
3 tabs. softened butter
3/4 cup sugar
1/2 cup milk
1 cup flour
1 tesp. baking powder
Spread this batter over the blueberries in the baker

Next combine
1/4 cup sugar
1 tabs. cornstarch
1/4 tesp. salt (optional)
1 tesp. cinnamon (my touch I love cinnamon)
Sprinkle on top of the batter

then pour 1 cup boiling water carefully over the mixture.

Place on cookie sheet or aluminum foil and bake for 1 hr. 10 minutes.
It won't seem done but as it sits it thickens up. Of course I couldn't wait so when I had some it was a bit runny but delicious.

You can serve it with ice cream or whip cream, but it was good without.

[Joannequilts]

Chrissy, that Blueberry Pudding Cake sounds wonderful! I LOVE blueberries and have some in the freezer. Thank you!!

Joanne

[morgans4]

GENERAL TSO''''S CHICKEN
from Sunny Anderson on Cooking For Real

I tried this and it is WONDERFUL!
First, start the sauce
put into large saucepan or dutch oven:
6 tbsp. butter
1/3 c. brown sugar (I used Splenda brown sugar)
a little minced garlic
a little minced fresh ginger (this was my own addition)
a few squirts of worcestershire sauce
a few squirts of soy sauce (this was my own addition)
1 1/2- 2 c. orange juice (no pulp)
grated orange zest

This will need to come to a boil and reduce and it takes about 30 minutes for it, so start it first.

cornstarch and flour mixture about 1 part cornstarch and 2 parts flour to dredge chicken in

chicken breasts or boneless, skinless thighs, cut into bite-size pieces

2 eggs, beaten with a little red cayenne pepper mixed in.

Cut your chicken into bite-sized pieces. put into the egg and get well covered, then dunk it into the cornstarch/flour mixture. Take each piece out and put on a rack or somewhere so the flour could soak into the chicken, about 5 minutes or so.

Deep fry the chicken pieces in batches. They will take about 5-6 minutes. Then put them into the orange juice reduction.
Serve with rice.
It''''s just wonderful. There were about 90 people that tried this and wrote to say how great it is. No one said anything bad at all. Try it YOU''''LL LIKE IT!

[morgans4]

MEXICAN MOLE

I'd never had mole so didn't have anything to compare it to, but my son-in-law who is of Mexican descent loved it, so I guess it's pretty good. In traditional mole there are 30-40 ingredients, so this is really simple and very comparable to the kind that takes 2 days!

reconstitute 5 dried pasilla chiles in a cup really hot water.(may be called anchos in your store)remove stem and seeds as well as you can. Let sit for about an hour while you prepare other ingredients.

cut 1 1/2 medium white onions into a dice and saute in olive oil
mash 2 garlic cloves and throw it in with onion
put this mixture into the blender

Add to it, enough chicken stock that it will blend... 2 c. maybe.
Add a handful of tortilla chips, crushed
the reconstituted chiles
3 tbsp. creamy peanut butter (yes, really)
1 tbsp. oregano, crushed in your hand to release oils
a little salt
blend up until it is just a liquid.

put into a skilled. We need to cook it now.
Put in
1 1/2 disks of Mexican chocolate. If you don't have it, use 5.5 oz. bitter chocolate, a sprinkling of cinnamon and a drop or two of almond extract. Mexican chocolate is easy to find anymore though, in the Mexican aisle. It's in a container that looks like a cupcake paper box.
You want to melt the chocolate with the other ingredients, but not cook it. This will make it thicken up quite a bit. You may need to use more chicken stock to thin it down, depending on what you are going to use it for.

She made chicken enchiladas. She roasted 2 boneless skinless chicken breasts, with a bit of olive oil on it, salt and pepper, in 375 degree oven until done. About 25 mins. cooled and shredded.

corn tortillas, dip first into hot oil to soften 10 seconds per side, then into the mole. remove with a spatula because they get pretty fragile now.

lay each one out, put on some chicken, then some cheese (I used a Mexican blend shredded) and roll up. These are enchiladas. She suggested 2 per serving. My son-in-law scarfed up 6 in no time! They are really really good if you are into mole. lol.

[raye]

If you like Mexican food, you will love this Enchilada Casserole dish.
1 lb. ground beef
1 onion diced
1 can Ortega green chiles
garlic or garlic powder

Place in a large skillet and cook until ground beef is done. Add the following to meat mixture.

l can cream of mushroom soup
1 can cream of chicken
1 can of red enchilada sauce
1 small can of evaporated milk (5 1/2 oz size)
1 can sliced olives

When soup is melted pour enough mixture in bottom of 9 x 13 pan to cover the bottom and layer corn tortillas to cover bottom of pan, alternate mixture with tortillas ending with meat mixture on top. Sprinkle top with cheese (of your choice), cover pan with foil and heat in 350 degree oven for 40-45 minutes. Remove from oven and decorate top with chopped green onions. Side dishes you can serve with this casserole. Heat a can of Refried Beans topped with cheese cover dish with foil, heat at the same time you are heating casserole. Make another side dish of (boxed) Spanish Rice to complete your meal. Guarantee that when you serve this casserole someone will want the recipe. ENJOY!
1 can chopped olives

[cindyg]

The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001. For those who already have the cookbook, please note that we reduced the salt in the recipe to 1 teaspoon.

Irish Soda Bread
4 cups sifted flour
1 tablespoon baking soda
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon cream of tartar

1-1/2 cups dark raisins (optional)
2 tablespoons caraway seeds (optional)
1-1/2 to 2 cups buttermilk
1 to 2 tablespoons melted butter


Combine the flour, baking soda, sugar, salt and cream of tartar in a large mixing bowl and mix well. Add the raisins and caraway seeds and mix well. Add enough buttermilk to make a dough, mixing with a fork until the ingredients are moistened.

Turn the dough onto a lightly floured surface and knead for 1 to 2 minutes or until well mixed. Shape the dough into a large ball and place on a well-greased baking sheet. Flatten the dough into a 7-inch circle and cut an X that is 1/4-inch deep in the center of the circle.

Bake at 375 degrees for 35 to 40 minutes or until the top is golden brown and the loaf sounds hollow when rapped with knuckles. Remove the loaf to a wire rack and brush with the melted butter. Let stand until completely cooled before slicing.

[Chrissy1]

Angel Food Cake (I am writing this just the way it came on the recipe card that I was given)
over 375 degrees
one angel food cake pan

1 c. flour
1 1/2 c. confectioners sugar
10-12 egg whites room temperature(see below)
1 1/2 tesp. cream of tartar
1/4 tesp. salt
1 c. granulated sugar
1/2 tesp. almond extract (I had imitation)
1 1/2 tesp. vanilla

Stir flour and first amount of sugar together and set aside
Beat egg whites in large mixing bowl alonngn with cream of tartar and salt until foamy
Add second amount of sugar 2 Tabs. at a time beating on high speed until you have stiff peaks.
Gently fold in flavorings.
Sprinkle in flour mixture 1/4 cup at a time over merangue folding in gently just until flour/sugar misture disappears.
Bake 30 - 35 minutes or until top springs back

Let cool upside down elevated until completely cool then remove from pan
'Last week I had x-large eggs and used 10 whites, this week I had large and used 12. I think for some reason I liked the 10 x-large better.

[sewcarolyn]

This is an unusual place for me to post Here is my Orange Marmalade recipe. You can find a tutorial here http://www.pickyourown.org/pdfs/orangem ... alade3.pdf
but here is the recipe

Ingredients and Equipment
Fruit - 8 whole oranges, thinly sliced (4 cups cut)
3 whole lemons, thinly sliced (1.5 cups cut)
Orange juice or Water - 4 cups of either. I use orange juice instead
of water, for extra flavor. Save the juice from your cut fruit
Sugar - about 4 cups of dry, granulated (table) sugar..BUT FOLLOW THE AMOUNT ON YOUR PECTIN IT WILL VARY DEPENDING ON IF YOU USE LOW SUGAR OR REGULAR SUGAR PECTIN
Pectin
Ball jars

Step 1 - Select the fruit-ripe fruit that is not soft
Step 2 - Wash the fruit
Step 3 - Get the jars and lids washed--the jars should be warm when you pour in the fruit
Step 4 -Remove the outer part of the peel using a vegetable peeler making sure that you don't get too much of the white part which will cause it to be bitter. Chop the rind into small pieces
Step 5 -Remove the remaining rind. Using your fingers, peel off the remaining white portion of the rind, discard this - it is a tasteless and spongy.
Step 6 -Slice the oranges and lemons in half. Next slice the fruit into thin slices removing any seeds and the tough white part in the center. I uses scissors to easily remove this part.
Step 7 - Chop the oranges and lemons (save juice for later)
Step 8 - Measure out the sugar. You'll need to follow the directions that come with the pectin, but generally, the lower sugar pectin recipes call for about 4 cups of sugar per box, and the regular
pectin calls for 7 cups of sugar. Mix the dry pectin with about 1/4 cup of sugar and keep this separate from the rest of the sugar.
Step 9 - Mix the chopped oranges with the pectin. Stir the pectin into the chopped fruit. Put the mix in a big pot and set aside for
a moment. Notes about pectin: I usually add about 30% more pectin (just open another pack and add a little) or else the jam is runnier
than I like. With a little practice, you'll find out exactly how much pectin to get the thickness you like.
Step 10 -Cook the fruit - With Peels.Peels add the characteristic bitterness to marmalade Put the peels, use 2 cups of the original 4 cups of water or orange juice (for a richer flavor) and 1/8
teaspoon of baking soda in a saucepan. Bring the mix to a boil. Cover it, turn down the heat and let it simmer for 20 minutes. Add the chopped fruit, the remaining 2 cups of juice and simmer for 10 minutes
more.
Step 11 - Add the sugar and return to a boil. Add the sugar and bring the mixture back to a full boil. Stir the mix and bring it to a full boil, hard, for one minute.
Step 12 - Fill the jars and put the lid and rings on Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them. Then put them into the boiling water canner! This is where tongs come in very handy to lift them in and out.
Step 13 - Process the jars in the boiling water bath. Keep the jars covered with at least 1 inch of water. Keep the water boiling. Boil
them for at 15 minutes.
Step 14 - Done....Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes
overnight) You can then remove the rings if you like. It may take up to two weeks for the marmalade to set and thicken up. It
will be runny until then!

easy.....when we made it we got 9 8oz jars but the recipe indicated there would be a great deal more. I don't know why I am going to try it again. We opened up a small jar this morning and it was yummy...........

[FarmChick]

Angel Food Cookies

These cookies use up all the egg yolks you have left when you make an angel food cake from scratch. They are rich and custardy tasting, yet much like snickerdoodles.

Cream together:
1 C white sugar
1 C brown sugar
1 1/2 C Crisco

Add to creamed mixture and beat:
12 egg yolks
2 tsp each orange and lemon flavoring

Add and mix thoroughly:
3 1/2 C flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda

Roll dough into small balls, roll in sugar and flatten with a fork on cookie sheet.
Bake at 350 for 7 minutes.

[Chrissy1]

Stuffed Pepper Soup
(I made a half batch and could kick myself becasue it is so good so this is the recipe for a full batch)

Saute 5 green (bell) pepper cut up with one onion cut up.
Add 2 lbs. ground beef and cook until meat is brown

Add:
6 cans tomato soup and 5 cans of water
1 can beef broth and one can of water
2 tesp. brown sugar
2 small cans tomato sauce
3/4 cup uncooked rice

Simmer until rice is tender. It might take a tad more water.

(I didn't have any regular rice so I used 2 packages of success rice which worked well but I think you would need 3-4 packages for the full recipe) It took about 40 minutes for the rice to get tender.