Recipe submitted by April R.
Supplies needed:
Jar (I prefer quart)
Netting or old nylon stocking
Rubber band
Whole wheat
Place 1 cup of wheat in a 1 quart jar and cover with netting or old nylon and use the rubber band to keep it on.
Add water to about 2 inches above wheat. Let soak overnight or for 8-12 hours. Try to set jar in a cupboard or a dark spot on the counter. Drain water. Rinse wheat and tilt jar so excess water can drain out. Rinse three times a day for 2-3 days. When the sprouts are at least the length of the wheat kernel they are ready to eat. If the sprouts grow to long they get a bitter taste. Place the jar in the refrigerator to slow the growth process.
Put into EVERYTHING! I add them to cereals, casseroles, salads, sandwiches, soups, etc. Use your imagination.
Showing posts with label 07 Provident Living Basics. Show all posts
Showing posts with label 07 Provident Living Basics. Show all posts
Tuesday, February 16, 2010
Instant Refried Bean Mix
Recipe submitted by April R.
1 ½ cup pinto or black bean flour
1 ½ tsp. chili powder
1/8 tsp. garlic powder
½ tsp. cumin
1 tsp. salt
1 tsp. instant minced onion
Mix together and store in airtight container.
To prepare:
Bring 2 ½ c. water to a boil. Whisk ¾ c. mixture into boiling water. Cook while stirring over medium heat for 1 minute until mixture thickens. Don’t worry about lump—they taste great too! Reduce heat to low, cover pan and cook 4 minutes. Add salsa. Mixture thickens as it cools.
We use this when making burritos or for layered bean dip or for any time when a recipe calls for refried beans. It’s great to have on hand.
1 ½ cup pinto or black bean flour
1 ½ tsp. chili powder
1/8 tsp. garlic powder
½ tsp. cumin
1 tsp. salt
1 tsp. instant minced onion
Mix together and store in airtight container.
To prepare:
Bring 2 ½ c. water to a boil. Whisk ¾ c. mixture into boiling water. Cook while stirring over medium heat for 1 minute until mixture thickens. Don’t worry about lump—they taste great too! Reduce heat to low, cover pan and cook 4 minutes. Add salsa. Mixture thickens as it cools.
We use this when making burritos or for layered bean dip or for any time when a recipe calls for refried beans. It’s great to have on hand.
Whole-Wheat Pancakes
Recipe submitted by April R. --our Saturday morning special!
2/3 cup all-purpose flour
1/3 cup whole- wheat flour (White wheat is best)
2 Tbsp. sugar
2 tsp. baking powder
¼ tsp. salt
1 egg
2/3 cup milk
2 Tbsp oil
Mix ingredients together (I like to mix wet first and then add the dry to it). Cook in a skillet or griddle and use your favorite topping.
We no longer use white flour with this recipe anymore. We have slowly over the years added more and more wheat flour until we weren’t using white flour. These are DELICIOUS! Even hungry teenage boys who devour great amounts of food can’t eat too many of these. They are so filling, yet not too heavy.
2/3 cup all-purpose flour
1/3 cup whole- wheat flour (White wheat is best)
2 Tbsp. sugar
2 tsp. baking powder
¼ tsp. salt
1 egg
2/3 cup milk
2 Tbsp oil
Mix ingredients together (I like to mix wet first and then add the dry to it). Cook in a skillet or griddle and use your favorite topping.
We no longer use white flour with this recipe anymore. We have slowly over the years added more and more wheat flour until we weren’t using white flour. These are DELICIOUS! Even hungry teenage boys who devour great amounts of food can’t eat too many of these. They are so filling, yet not too heavy.
Chewy Cocoa Brownies
Recipe submitted by April R.
1 2/3 cups sugar
¾ cup butter/margarine (or mashed beans)
2 Tbsp. water
2 eggs
2 tsp. vanilla
1 1/3 cups white flour (can split with whole-wheat)
¾ cup cocoa
½ tsp. baking powder
¼ tsp. salt
¾ c. chopped nuts (optional)
Stir together sugar, water & butter in large bowl. Stir in eggs. Stir in vanilla. Combine flour, cocoa, baking powder & salt in a separate bowl. Stir into sugar mixture. Stir in nuts.
Spread onto greased 13X9 inch baking pan. Bake in preheated 350 degree oven for 18-22 min. or until wooden toothpick inserted in center comes out slightly sticky. Cool in pan.
1 2/3 cups sugar
¾ cup butter/margarine (or mashed beans)
2 Tbsp. water
2 eggs
2 tsp. vanilla
1 1/3 cups white flour (can split with whole-wheat)
¾ cup cocoa
½ tsp. baking powder
¼ tsp. salt
¾ c. chopped nuts (optional)
Stir together sugar, water & butter in large bowl. Stir in eggs. Stir in vanilla. Combine flour, cocoa, baking powder & salt in a separate bowl. Stir into sugar mixture. Stir in nuts.
Spread onto greased 13X9 inch baking pan. Bake in preheated 350 degree oven for 18-22 min. or until wooden toothpick inserted in center comes out slightly sticky. Cool in pan.
Bean Butter
Recipe submitted by April R.
Beans instead of Butter
To make your “bean butter”, use either Small White beans or Great Northern white beans. Rinse 1 cup of beans and add water to cover 1” above beans. In a small pressure cooker, cooking the beans to the tender point takes about 35 minutes. If you don’t have a pressure cooker, you can simmer them for a few hours in a regular covered saucepan. When the beans are soft, mash them with a fork in enough of their cooking liquid to resemble the consistency of shortening.
You can also use canned white beans, just mashing them with the canning liquid. It is handy, although costlier. Use white beans because they are so bland in flavor and color. You could use other beans just as successfully, but they add their own color and flavor slightly. If you cook your own beans, it would make sense to make a big batch for soup, or baked beans, and just take the amount you need to use as “butter” before you season them. You can also cook a larger batch; mash, divide into ½ cup portions and freeze for future baking.
An easier way to make mashed beans, is to grind the white beans in your wheat grinder to make flour. Add 1 cup of this flour to 2 cups boiling water, whisking in to blend. Simmer 5 minutes covered. This will make a very smooth bean mixture that is not as thick. Use it just as you would mashed beans.
This bean flour is handy to have around as it has a shelf life of 6 months without refrigeration! Keep a jar of it in your cupboard and you can quickly make your butter substitute whenever you need. It can also be used as a thickener or a nutritious addition to wheat flour when you are making bread (Fill measuring cup 1/8 full with bean flour, fill the rest of the way with wheat flour to substitute for 1 cup wheat flour.)
When baking, replace the beans for butter or margarine, cup for cup. You can entirely replace the fat with beans and still get an excellent product in brownies and cakes. You won’t notice any difference with cakes or sweet breads, but cookies have a different texture that is more cake-like. Fat makes things chewy. If you are timid, start with replacing ¾ of the butter called for with mashed beans, and use butter for the other 1/4.
Beans instead of Butter
To make your “bean butter”, use either Small White beans or Great Northern white beans. Rinse 1 cup of beans and add water to cover 1” above beans. In a small pressure cooker, cooking the beans to the tender point takes about 35 minutes. If you don’t have a pressure cooker, you can simmer them for a few hours in a regular covered saucepan. When the beans are soft, mash them with a fork in enough of their cooking liquid to resemble the consistency of shortening.
You can also use canned white beans, just mashing them with the canning liquid. It is handy, although costlier. Use white beans because they are so bland in flavor and color. You could use other beans just as successfully, but they add their own color and flavor slightly. If you cook your own beans, it would make sense to make a big batch for soup, or baked beans, and just take the amount you need to use as “butter” before you season them. You can also cook a larger batch; mash, divide into ½ cup portions and freeze for future baking.
An easier way to make mashed beans, is to grind the white beans in your wheat grinder to make flour. Add 1 cup of this flour to 2 cups boiling water, whisking in to blend. Simmer 5 minutes covered. This will make a very smooth bean mixture that is not as thick. Use it just as you would mashed beans.
This bean flour is handy to have around as it has a shelf life of 6 months without refrigeration! Keep a jar of it in your cupboard and you can quickly make your butter substitute whenever you need. It can also be used as a thickener or a nutritious addition to wheat flour when you are making bread (Fill measuring cup 1/8 full with bean flour, fill the rest of the way with wheat flour to substitute for 1 cup wheat flour.)
When baking, replace the beans for butter or margarine, cup for cup. You can entirely replace the fat with beans and still get an excellent product in brownies and cakes. You won’t notice any difference with cakes or sweet breads, but cookies have a different texture that is more cake-like. Fat makes things chewy. If you are timid, start with replacing ¾ of the butter called for with mashed beans, and use butter for the other 1/4.
Wheat Muffins
Recipe submitted by April R.
4 cups whole-wheat flour
½ tsp. salt
2 tsp. baking soda
¾ cup brown sugar (or ½ c. honey)
1 ¼ cups milk (or 1/3 cup powdered milk + 1 ¼ cup water)
½ cup oil
2 tsp. vanilla
2 eggs
Mix dry ingredients together. If you use powdered milk, mix it with flour mixture. Combine liquid ingredients in separate bowl. Add to dry ingredients. Stir just until moistened. Spoon into greased muffins tins and bake at 350 degrees for 15 min. (you can add 3-4 mashed bananas or raisins)
4 cups whole-wheat flour
½ tsp. salt
2 tsp. baking soda
¾ cup brown sugar (or ½ c. honey)
1 ¼ cups milk (or 1/3 cup powdered milk + 1 ¼ cup water)
½ cup oil
2 tsp. vanilla
2 eggs
Mix dry ingredients together. If you use powdered milk, mix it with flour mixture. Combine liquid ingredients in separate bowl. Add to dry ingredients. Stir just until moistened. Spoon into greased muffins tins and bake at 350 degrees for 15 min. (you can add 3-4 mashed bananas or raisins)
Wheat Thins
Recipe submitted by April R.
Makes 2 cookie sheets
These are very easy to make! I haven’t found a way to store these very well. They tend to go stale after a couple of days. I haven’t tried freezing them. That might work. Try keeping them in a Ball canning jar with an oxygen absorber.
1 ¾ c. whole-wheat flour
1 ½ c. all-purpose flour
1/3 c. oil
1 ½ c. water
Blend liquid ingredients in mixer. Add to flour; add additional flour to make the dough into a ball. Knead as little as possible.
May need to oil your rolling pin; Roll very, VERY thin. Cut into pieces using a pizza cutter (cut all the way through dough). Can sprinkle them with salt or favorite seasoning before you take them out of the oven.
Bake at 375 degrees until lightly brown about 15-20 min. Poke with fork before baking.
Makes 2 cookie sheets
These are very easy to make! I haven’t found a way to store these very well. They tend to go stale after a couple of days. I haven’t tried freezing them. That might work. Try keeping them in a Ball canning jar with an oxygen absorber.
1 ¾ c. whole-wheat flour
1 ½ c. all-purpose flour
1/3 c. oil
1 ½ c. water
Blend liquid ingredients in mixer. Add to flour; add additional flour to make the dough into a ball. Knead as little as possible.
May need to oil your rolling pin; Roll very, VERY thin. Cut into pieces using a pizza cutter (cut all the way through dough). Can sprinkle them with salt or favorite seasoning before you take them out of the oven.
Bake at 375 degrees until lightly brown about 15-20 min. Poke with fork before baking.
Chocolate Chip Cookies
Recipe submitted by April R.
This recipe uses wheat and bean flour, adding white bean flour when using whole wheat boosts the nutrition of the item
Cream together:
1 lb. Butter or margarine
2 c. white sugar (I cut both sugars back to 1 ½ c. each)
2 c. brown sugar
4 eggs
Add:
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
¼ cup white bean flour
2 ¼ cup whole-wheat flour
2 cups white flour
3 c. oats, quick or rolled
1 12 oz. pkg. chocolate chips
1 8 oz. pkg. Hershey Almond Bar cut into pieces (Optional)
Bake at 400 degrees for 8-9 minutes. Do not over bake.
This recipe uses wheat and bean flour, adding white bean flour when using whole wheat boosts the nutrition of the item
Cream together:
1 lb. Butter or margarine
2 c. white sugar (I cut both sugars back to 1 ½ c. each)
2 c. brown sugar
4 eggs
Add:
2 tsp. baking soda
2 tsp. baking powder
2 tsp. vanilla
¼ cup white bean flour
2 ¼ cup whole-wheat flour
2 cups white flour
3 c. oats, quick or rolled
1 12 oz. pkg. chocolate chips
1 8 oz. pkg. Hershey Almond Bar cut into pieces (Optional)
Bake at 400 degrees for 8-9 minutes. Do not over bake.
Chicken Enchiladas
Recipe submitted by Janet R.
10-12 flour tortillas (see tortilla recipe)
1 can cream of celery soup
1 small can sliced black olives
1 can white meat chicken
At least 2 cups salsa
1 cup shredded cheddar cheese
sour cream
Mix cream of celery soup, chicken, and 1/2 black olives together. Place 1 tablespoon of this mixture in the middle of each flour tortilla. Roll and place in greased 81/2 x 11 casserole dish. Spread Salsa over rolled tortilla shells and then sprinkle cheese over this. Bake 350 degrees for about 35 - 40 minutes. Use sour cream as topping as desired.
10-12 flour tortillas (see tortilla recipe)
1 can cream of celery soup
1 small can sliced black olives
1 can white meat chicken
At least 2 cups salsa
1 cup shredded cheddar cheese
sour cream
Mix cream of celery soup, chicken, and 1/2 black olives together. Place 1 tablespoon of this mixture in the middle of each flour tortilla. Roll and place in greased 81/2 x 11 casserole dish. Spread Salsa over rolled tortilla shells and then sprinkle cheese over this. Bake 350 degrees for about 35 - 40 minutes. Use sour cream as topping as desired.
Whole Wheat Banana Cake
Recipe submitted by Janet R.
2 1/3 cups whole-wheat flour
1 2/3 cups sugar
1 1/4 cups mashed bananas (about 3 medium)
2/3 cup applesauce (can rehydrate ddry apples and puree)
2/3 cup buttermilk (can use prepared Saco Cultured Buttermilk Blend)
3 eggs
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches.
Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, about 40-45 minutes. Frost with creamy vanilla frosting or cream cheese frosting.
2 1/3 cups whole-wheat flour
1 2/3 cups sugar
1 1/4 cups mashed bananas (about 3 medium)
2/3 cup applesauce (can rehydrate ddry apples and puree)
2/3 cup buttermilk (can use prepared Saco Cultured Buttermilk Blend)
3 eggs
1 1/4 teaspoons baking powder
1 1/4 teaspoons baking soda
1 teaspoon salt
Heat oven to 350 degrees. Grease and flour rectangular pan, 13x9x2 inches.
Beat all ingredients on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, about 40-45 minutes. Frost with creamy vanilla frosting or cream cheese frosting.
Taco Soup
Recipe submitted by Juanita Smith
1 1/2 lb. ground beef
1/2 cup onion
8 oz. tomato sauce
1 pkg. taco seasoning
28 oz. diced tomatoes with liquid
15 oz. kidney beans (may use canned or prepared dry beans)
1 can whole corn
1-2 cups water
Salt and pepper to taste
Brown beef and onion. Add other ingredients. Simmer...the longer the better.
Top with cheese and Serve with taco chips
1 1/2 lb. ground beef
1/2 cup onion
8 oz. tomato sauce
1 pkg. taco seasoning
28 oz. diced tomatoes with liquid
15 oz. kidney beans (may use canned or prepared dry beans)
1 can whole corn
1-2 cups water
Salt and pepper to taste
Brown beef and onion. Add other ingredients. Simmer...the longer the better.
Top with cheese and Serve with taco chips
CRUNCHY WHEAT PIE CRUST
Recipe obtained from Mesa Home Storage Center
—Please use a pie filling of your choice
11/3 cups Crunchy Wheat Crumbs (see Crunchy Wheat Cereal recipe)
2 Tbsp. sugar
1/3 cup butter or margarine. melted
Using the finer crumbs sifted from the Crunchy Wheat Cereal. combine all of the ingredients. mix well and press firmly against sides and bottom of pie tin.
Please use a pie filling of your choice! Pour filling into the shell and refrigerate until firmly set.
—Please use a pie filling of your choice
11/3 cups Crunchy Wheat Crumbs (see Crunchy Wheat Cereal recipe)
2 Tbsp. sugar
1/3 cup butter or margarine. melted
Using the finer crumbs sifted from the Crunchy Wheat Cereal. combine all of the ingredients. mix well and press firmly against sides and bottom of pie tin.
Please use a pie filling of your choice! Pour filling into the shell and refrigerate until firmly set.
CRUNCHY WHEAT CEREAL
Recipe from Mesa Home Storage Center
Makes approximately 5 cups cereal and 2 cups crumbs
6 cups whole-wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cup packed brown sugar
2 cups buttermilk (may rehydrate shelf-stable buttermilk solids *)
Mix ingredients thoroughly. Press or roll evenly to fit two un-greased cookie sheets.
Bake at 350' F. until golden brown around the edges. Turn over with spatula. Break into small pieces and return to 200' oven to dry out thoroughly.
Grind chunks in food or meat chopper on course blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.
*Note--This product is sold in the shelf-stable/powdered milk section at your local grocery store by brand name of "Saco Cultured Buttermilk Blend"
Makes approximately 5 cups cereal and 2 cups crumbs
6 cups whole-wheat flour
1/2 tsp. salt
1 tsp. baking soda
1 1/2 cup packed brown sugar
2 cups buttermilk (may rehydrate shelf-stable buttermilk solids *)
Mix ingredients thoroughly. Press or roll evenly to fit two un-greased cookie sheets.
Bake at 350' F. until golden brown around the edges. Turn over with spatula. Break into small pieces and return to 200' oven to dry out thoroughly.
Grind chunks in food or meat chopper on course blade. Put ground chunks in strainer and sift out small granular pieces. Larger pieces may be used for cereal and casseroles. Finer pieces may be used as you would graham cracker crumbs for pie crusts and other desserts.
*Note--This product is sold in the shelf-stable/powdered milk section at your local grocery store by brand name of "Saco Cultured Buttermilk Blend"
Sweet Corn Cake
Recipe submitted by Juanita Smith
Makes 6 to 8 servings
2/3 cups butter
1/2 cup corn flour (yellow dent corn, milled)
4 Tbsp. cold water
1/3 cup sugar
10 oz. corn kernels, fresh, canned or frozen (thawed)
3 Tbsp. cornmeal, fine grind
2 Tbsp. whipping cream
1/4 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degree. Grease one 8 inch square baking pan and set aside. Place butter in a mixing bowl and whip until soft and very fluffy and set aside. Add corn flour gradually while continuing to whip. Add
water gradually and mix thoroughly. Place the corn in the bowl of a blender or food processor and coarsely chop. Stir the corn into the mixture.
In a separate large bowl, mix the cornmeal, sugar, cream, baking powder, and salt. Add the butter mixture and mix lightly until just blended. Pour into prepared pan and cover with foil. Place the pan in a larger pan and pour boiling water halfway up sides of corn cake pan.
Bake for 40 to 50 minutes, adding more boiling water if necessary. Remove corn cake from oven and allow to stand at room temperature for 14 minutes before serving. Use a small ice cream scoop to serve.
*Note--This dish goes great with any mexican meal!
Makes 6 to 8 servings
2/3 cups butter
1/2 cup corn flour (yellow dent corn, milled)
4 Tbsp. cold water
1/3 cup sugar
10 oz. corn kernels, fresh, canned or frozen (thawed)
3 Tbsp. cornmeal, fine grind
2 Tbsp. whipping cream
1/4 tsp. baking powder
1/4 tsp. salt
Preheat oven to 350 degree. Grease one 8 inch square baking pan and set aside. Place butter in a mixing bowl and whip until soft and very fluffy and set aside. Add corn flour gradually while continuing to whip. Add
water gradually and mix thoroughly. Place the corn in the bowl of a blender or food processor and coarsely chop. Stir the corn into the mixture.
In a separate large bowl, mix the cornmeal, sugar, cream, baking powder, and salt. Add the butter mixture and mix lightly until just blended. Pour into prepared pan and cover with foil. Place the pan in a larger pan and pour boiling water halfway up sides of corn cake pan.
Bake for 40 to 50 minutes, adding more boiling water if necessary. Remove corn cake from oven and allow to stand at room temperature for 14 minutes before serving. Use a small ice cream scoop to serve.
*Note--This dish goes great with any mexican meal!
NAVY BEAN BUNDT CAKE
Juanita Smith tried this recipe for her family and discovered it was terrific! It tasted like a spice cake and was tender in texture.
1 2/3 cups navy beans. already cooked
1 cup sugar
1 cup butter (softened)
1 Tbsp. vanilla
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. nutmeg
1/2 cup applesauce
2/3 cup packed brown sugar
2 eggs
1/3 cup water
2 cups whole-wheat flour
1/3 cup milk
Puree beans in blender or mash with fork. Set aside.
In large bowl combine butter, sugars and vanilla; beat until creamy. Add eggs, mix at high speed until well blended, add milk and water and mix thoroughly. Stir in beans, set aside. I n medium bowl combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir half of dry ingredients into bean mixture until well blended. Add applesauce. Blend in remaining dry ingredients. Pour into greased bundt pan.
Bake at 3S0' F. for 50-55 minutes. or pour into 13x9x2-inch greased pan and bake for 25- 30 minutes.
*note--Could substitute prepared powdered milk for fresh milk and puree reconstituted dried apples for the applesauce, if desired.
1 2/3 cups navy beans. already cooked
1 cup sugar
1 cup butter (softened)
1 Tbsp. vanilla
1 tsp. baking soda
2 tsp. cinnamon
1 1/2 tsp. baking powder
1 1/2 tsp. nutmeg
1/2 cup applesauce
2/3 cup packed brown sugar
2 eggs
1/3 cup water
2 cups whole-wheat flour
1/3 cup milk
Puree beans in blender or mash with fork. Set aside.
In large bowl combine butter, sugars and vanilla; beat until creamy. Add eggs, mix at high speed until well blended, add milk and water and mix thoroughly. Stir in beans, set aside. I n medium bowl combine flour, baking powder, baking soda, nutmeg and cinnamon. Stir half of dry ingredients into bean mixture until well blended. Add applesauce. Blend in remaining dry ingredients. Pour into greased bundt pan.
Bake at 3S0' F. for 50-55 minutes. or pour into 13x9x2-inch greased pan and bake for 25- 30 minutes.
*note--Could substitute prepared powdered milk for fresh milk and puree reconstituted dried apples for the applesauce, if desired.
APPLE UPSIDE DOWN CAKE
Serves 16
3 cups dried apple slices
1 cup sugar
1 3/4 cups hot water
2 eggs
3 Tbsp. butter or margarine
1 cup milk
1 1/4 cups sugar
1 tsp. vanilla
1/4 tsp. lemon juice
2 cups flour
3/4 tsp. cinnamon, ground
2 1/4 tsp. baking powder
1 cup pecans, chopped
1/2 cup butter or margarine
1 tsp. salt
Whipped cream, if desired
Combine apples and hot water. Set aside. Sift together salt, baking powder and flour. Set aside.
Combine soaked apples and remaining juice, 1 1/4 cup sugar, 3 Tbsp. butter, lemon juice and cinnamon in a sauce pan and simmer just until tender and moist. Pour into well-greased 9"x13" pan. Sprinkle with pecans.
Cream together 1/2 cup butter and 1 cup sugar; blend in eggs, beat well. Combine milk and vanilla, add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Spread over apple mixture in pan.
Bake at 350' F. for 30 - 40 minutes or until done. Remove from oven. Turn cake upside down over large serving plate. Let stand a few minutes, then remove pan. Serve warm with whipped cream, if desired.
3 cups dried apple slices
1 cup sugar
1 3/4 cups hot water
2 eggs
3 Tbsp. butter or margarine
1 cup milk
1 1/4 cups sugar
1 tsp. vanilla
1/4 tsp. lemon juice
2 cups flour
3/4 tsp. cinnamon, ground
2 1/4 tsp. baking powder
1 cup pecans, chopped
1/2 cup butter or margarine
1 tsp. salt
Whipped cream, if desired
Combine apples and hot water. Set aside. Sift together salt, baking powder and flour. Set aside.
Combine soaked apples and remaining juice, 1 1/4 cup sugar, 3 Tbsp. butter, lemon juice and cinnamon in a sauce pan and simmer just until tender and moist. Pour into well-greased 9"x13" pan. Sprinkle with pecans.
Cream together 1/2 cup butter and 1 cup sugar; blend in eggs, beat well. Combine milk and vanilla, add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Spread over apple mixture in pan.
Bake at 350' F. for 30 - 40 minutes or until done. Remove from oven. Turn cake upside down over large serving plate. Let stand a few minutes, then remove pan. Serve warm with whipped cream, if desired.
White Chicken Chili
—3½ hours 25 min prep
1 lb Great Northern beans (soaked in water overnight)
2 medium onions, chopped
6 cups chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 tsp. oregano
2 tsp. cumin
1/4 tsp. cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbsp. vegetable oil
1 pinch salt (to taste)
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.
Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.
1 lb Great Northern beans (soaked in water overnight)
2 medium onions, chopped
6 cups chicken, diced cooked
2 jalapeno peppers, seeded & diced
2 chili peppers, diced
1 1/2 tsp. oregano
2 tsp. cumin
1/4 tsp. cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 Tbsp. vegetable oil
1 pinch salt (to taste)
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently. Add chicken and salsa.
Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili. Simmer for one more hour.
Garnish with sour cream, Monterey Jack cheese and fresh chopped cilantro.
CRACKED WHEAT CASSEROLE
Recipe submitted by Juanita Smith
Makes 6 servings
1 lb. ground beef
1 tsp. beef bouillon
1/2 cup chopped onion
1 small garlic clove, minced
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. black pepper
1/4 cup parmesan cheese
2 Tbsp. chopped parsley
1 1/2 cup water
1/2 cup uncooked cracked wheat
1 cup chopped tomatoes, fresh or canned
Mashed potatoes to cover casserole (may use prepared potato pearls)
Brown ground beef with onion and garlic until pink color has gone from the meat. Drain. Combine with rest of ingredients; cover with mashed potatoes.
Bake in tightly covered 1 1/2 quart casserole for 45 minutes or until the cracked wheat is tender and water has been absorbed.
Makes 6 servings
1 lb. ground beef
1 tsp. beef bouillon
1/2 cup chopped onion
1 small garlic clove, minced
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. black pepper
1/4 cup parmesan cheese
2 Tbsp. chopped parsley
1 1/2 cup water
1/2 cup uncooked cracked wheat
1 cup chopped tomatoes, fresh or canned
Mashed potatoes to cover casserole (may use prepared potato pearls)
Brown ground beef with onion and garlic until pink color has gone from the meat. Drain. Combine with rest of ingredients; cover with mashed potatoes.
Bake in tightly covered 1 1/2 quart casserole for 45 minutes or until the cracked wheat is tender and water has been absorbed.
CINNAMON APPLE ROLLS
Recipe submitted by Juanita Smith
Makes about 8 rolls
3 cups flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 cup milk (may reconstitute powdered milk)
1/2 cup oil
2 cups chopped apples (may reconstitute dehydrated apples, chopped)
1/2 cup brown sugar
1 tsp. cinnamon
1 cup brown sugar
1/2 Cup chopped nuts
Combine flour, 2 Tbsp. sugar, baking powder and salt. Add milk and 1/2 cup oil; stir just enough to hold dough together. Place on lightly floured surface and knead. Roll into 1/4 inch thick rectangle. Cover dough with combined apples, 1/2 cup brown sugar and cinnamon. Roll up jelly-roll fashion. Cut into 1 inch thick pieces. Combine 1 cup brown sugar, 1/2 cup oil and nuts in bottom of 13x9x2 inch pan. Place rolls in pan. Bake at 425 degrees F. for 15 - 20 minutes, until golden brown. Immediately turn upside down onto large platter or cookie sheet. Serve warm.
Makes about 8 rolls
3 cups flour
2 Tbsp. sugar
4 tsp. baking powder
1 tsp. salt
1 cup milk (may reconstitute powdered milk)
1/2 cup oil
2 cups chopped apples (may reconstitute dehydrated apples, chopped)
1/2 cup brown sugar
1 tsp. cinnamon
1 cup brown sugar
1/2 Cup chopped nuts
Combine flour, 2 Tbsp. sugar, baking powder and salt. Add milk and 1/2 cup oil; stir just enough to hold dough together. Place on lightly floured surface and knead. Roll into 1/4 inch thick rectangle. Cover dough with combined apples, 1/2 cup brown sugar and cinnamon. Roll up jelly-roll fashion. Cut into 1 inch thick pieces. Combine 1 cup brown sugar, 1/2 cup oil and nuts in bottom of 13x9x2 inch pan. Place rolls in pan. Bake at 425 degrees F. for 15 - 20 minutes, until golden brown. Immediately turn upside down onto large platter or cookie sheet. Serve warm.
THREE BEAN STEW
Recipe submitted by Juanita Smith
Makes 6 servings
1(8 oz) pkg. dry navy beans
2 tsp. salt
1/2 cup dry baby lima beans
1/4 tsp. pepper
1/2 cup dry red kidney beans
1/8 tsp. ground cloves
1 Tbsp. salad oil
6 cups water
1 medium green pepper, cut up
1 (15 oz) fresh or canned tomatoes
1 medium onion, diced
1 (6 oz) can tomato paste
1 garlic clove, minced
1 lb. smoked Polish sausage cut into 1 1/2 inch chunks
1 1/2 Tbsp. packed brown sugar
Note: If desired, cook sausage and drain before adding to stew. Reconstituted dry onions may be used in place of fresh onion. May substitute other meats for the sausage. May add bulgur and 1 cup water for added fiber.
Use quick-soaking method to prepare beans; drain water. In heavy pan, heat salad oil over medium heat. Add green peppers, onions, and garlic.
Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, cloves. and water. Heat to boiling. Reduce heat to low, cover and simmer about one hour or until beans are tender, stirring occasionally. Stir in tomatoes with their liquid, tomato paste, and Polish sausage chunks. Stir to mix well. Cover and simmer 30 minutes.
Makes 6 servings
1(8 oz) pkg. dry navy beans
2 tsp. salt
1/2 cup dry baby lima beans
1/4 tsp. pepper
1/2 cup dry red kidney beans
1/8 tsp. ground cloves
1 Tbsp. salad oil
6 cups water
1 medium green pepper, cut up
1 (15 oz) fresh or canned tomatoes
1 medium onion, diced
1 (6 oz) can tomato paste
1 garlic clove, minced
1 lb. smoked Polish sausage cut into 1 1/2 inch chunks
1 1/2 Tbsp. packed brown sugar
Note: If desired, cook sausage and drain before adding to stew. Reconstituted dry onions may be used in place of fresh onion. May substitute other meats for the sausage. May add bulgur and 1 cup water for added fiber.
Use quick-soaking method to prepare beans; drain water. In heavy pan, heat salad oil over medium heat. Add green peppers, onions, and garlic.
Cook until tender, stirring occasionally. Add beans. Stir in the brown sugar, salt, pepper, cloves. and water. Heat to boiling. Reduce heat to low, cover and simmer about one hour or until beans are tender, stirring occasionally. Stir in tomatoes with their liquid, tomato paste, and Polish sausage chunks. Stir to mix well. Cover and simmer 30 minutes.
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