And had rained down manna upon them to eat, and had given them of the corn of heaven. Man did eat angels' food: he sent them meat to be full. Psalms 78:24-25

March 06, 2009

3 Ingredient Brownies

1-1/2 c. graham cracker crumbs
14-oz. can sweetened condensed milk
12-oz. pkg. semi-sweet chocolate chips

Combine ingredients in a large mixing bowl; pour into a greased 9"x9" baking pan. Bake at 350 degrees for 30 to 40 minutes or until golden; cool before cutting into bars. Makes 12 servings.

I recieved this recipe from a recipe group that I belong to.

March 03, 2009

Cheesy, Crunchy, Goldfish Chowder

Serves 4
4 c water
2 chicken bouillon cubes
2 c diced potatoes
1 c diced onion
1 bunch fresh broccoli, chopped
2 (10.5 oz) cans of cream of chicken soup
1 lb cheddar cheese, grated
Goldfish crackers, to taste

Put water, bouillon cubes, prepared potatoes, onion and broccoli into soup pot. Cook over medium heat, stirring occasionally, for about 30 minutes. Add cream of chicken and grated cheese and let simmer for 15 minutes. Ladle into serving bowls and top each with a handful of goldfish crackers.

The kids picked this recipe out from one of their cookbooks. This recipe comes from Super Suppers and Desserts! from Kids Cooking Club (Scholastic)

March 02, 2009

Split Pea Dahl

1 c split peas
2 Tbsp olive oil
1 tsp cumin
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp turmeric
1/2 tsp dry mustard
1/8 tsp Cayenne pepper
Cooked brown rice

Simmer the peas in about a quart of water for 45 minutes, or until they are tender. Cook the rice while the beans cook. Brown rice takes about the same amount of time to cook. After the peas are tender, heat the olive oil in a small skillet or saucepan. Add the seasonings and fry them gently in the fat until they are fragrant and bubbly. You do this to bring out the full flavor of the spices, please do not omit this step or the finished dish will loose part of it's trademark flavor. After frying the spices, scoop about 1/2 cup of juice from the split peas into the small pan with the spices. Stir it up to dissolve all the spices in the juice. Pour the spicy juice back into the big pot of split peas. Stir it up and simmer for a few minutes to blend the flavors. Ladle the split pea dahl over cooked rice and serve.

This recipe calls for a lot of spices. Essentially you are making your own curry powder by combining the spices this way. Regular curry powder, purchased in cans at the market, is a combination of spices, specifically blended for the American palette. This dish is a little closer to authentic than it would be if made with store bought curry powder. It also tastes much better. Like dishes from many other countries, Split Pea Dahl makes use of those foods which are cheapest and most abundant in the locality which created them. This one gets it's inspiration from India.

Once again, this recipe is from Hillbilly Housewife. This is an all time favorite with my kids

February 27, 2009

Dinner tonight: Corn Potato Chowder, Sliced bread

2 cups canned corn1 small onion finely chopped
1 pint diced potatoes, raw
2 tbsp. butter
1/4 tsp. salt
2 pints milk
1 cup boiling water
pepper to season (optional)

Brown onions in half of butter, drain. Boil potatoes until tender,drain. Blend all ingredients, and season to taste. Heat thoroughly.

I got this recipe from a recipe group that I belong to, and thought that it would be quick and yummy!

February 19, 2009

Dinner tonight: Simple Taco Meat, Butter Peas, & Rice

Tonight we are having Simple Taco Meat, whole wheat Tortillas; Shredded Cheese; Shredded Cabbage; Buttery Peas & Rice (recipes below)

Simple Taco Meat
fry up a pound of ground beef and use a fork to smash it into small bits. When it is brown drain off the fat. Add 2 tablespoons flour and stir until the meat is sort of dusty looking. Add 1/4 to 1/2 cup of chopped onion and 1/2 cup of water. Sprinkle in 1 tablespoon chili powder, 1 teaspoon salt and 1/4 teaspoon pepper. Simmer until thickened. Serve on homemade tortillas with a little bit of shredded cheese. Instead of lettuce, top the tortillas with finely shredded cabbage. It is very good. Almost better than lettuce in fact. Pass hot sauce at the table for them who like it spicy.

Buttery Peas & Rice
prepare rice in the normal way using 1 cup of dry rice and 2 cups of water. Add 1/2-teaspoon salt, 2 tablespoons of margarine and 1 cup of frozen peas right before you put the lid on and simmer for 20 minutes.

These recipes are also from Hillbilly Housewife


New recipes have been posted under Main Dishes and Sweet Tooth Treats. Some look sooo yummy that I want to try them out soon.

February 18, 2009

A Variety of Recipes

Wednesdays are my "leftover" days. So, I don't have a meal plan for today. But, here are some recipes that I would like to try. I got these from a couple of recipe groups that I belong to. I also have categories for each recipe, so if you are looking for something in particular, just go look under my Recipe Category, to find the category that you want, click it, and it will take you to a new page. Please bear with me, this is all a work in progress as I get my new "cookbook" laid out and organized

Toasted Oat Granola Bars Recipe
3 cups Oatmeal
1/2 cup Coconut -- shredded sweetened
1/2 cup Dates -- chopped dried
1/2 cup apricots -- chopped
1/2 cup dried cranberries
1/2 cup Sunflower Seeds
1/2 cup sesame seeds
2/3 cup butter
2/3 cup packed brown sugar
1/4 cup Honey
1/4 cup corn syrup
1/2 Teaspoon vanilla
In large skillet, toast oats and coconut over medium heat, stirring often,until golden, about 7 minutes. Transfer to large bowl; let cool. Stir in chopped dates and apricots, cranberries and sunflower and sesame seeds; set aside. In saucepan, bring butter, brown sugar, honey and corn syrup to boil over medium-high heat; boil for 2 minutes, stirring constantly. Remove from heat;stir in vanilla. Let cool for I minute. Pour over oat mixture, stirring to coat. Scrape into parchment paper-lined 13- x 9-inch (3.5 L) metal cake pan,pressing firmly with back of spoon. Bake in 350°F (180°C) oven until golden, 20 to 25 minutes. Let cool in pan on rack. Cut into bars. (Make-ahead: Store in airtight container for up to 5days.) Makes 24 pieces.
Description: "Toasting the oats and coconut adds a tasty twist to fruit-and-seed bars."
Source: "Canadian living" S(FORMATTED BY): "Chef Dave" Copyright: "feb 2009"

1 of everything Chili
35 Minutes to Prepare and Cook
1lb Lean Ground Turkey
1 diced medium Onion
1 can diced Tomatoes (with or without peppers)
1 tbsp Chili powder (more or less to taste)
1 can Pork 'n Beans or Baked beans
1 can Bush's Black Beans
Brown ground turkey (and/or beef) and diced onion in skillet. Drain well (rinse if desired.) Add canned tomatoes and beans and stir well. Bring to a boil then reduce heat to a simmer. Add Chili Powder and stir. Simmer 15 minutes or longer.
* Please note: the CHILI POWDER in this recipe is the blend of seasonings used to make chili, it is *NOT* pure ground chili peppers. If using ground peppers you will need to adjust amount to your taste. ** This is a great, easy last minute recipe. However, you can also use this as a starting point but add as many other ingredients as you like ... hot peppers, bell pepper, any kind of bean you have on hand, corn, more spices, etc.
Number of Servings: 6

Cinnamon Crunch Marshmallow Squares
4 tablespoons Butter
2 cups mini marshmallows
1 cup white chocolate chips
3 tablespoons Milk
1 (14 ounce) box box Cinnamon Crunch Cereal
1 1/2 cups dry-roasted peanuts
Line a 9 x 13-inch baking pan with heavy foil, letting it extend 2 to 3-inches over the rim of pan. Grease the foil with non-stick spray. In a 4 quart saucepan over low heat, stir butter, marshmallows, chips and milk until melted and smooth. Stir in Safeway Cinni-Mini Cereal and peanuts. Stir until well coated. Pour into prepared pan, spreading evenly. Let set until firm. Remove from pan by pulling up on foil. Place on cutting board and cut into squares.

Apple Dumplings
4 medium sized Apples
2 cans Crescent Rolls
1 stick Butter
1 1/2 c. Sugar
1 tsp. Vanilla
1 cup of Mountain Dew or other citrus type soda
Peel, core, and quarter apples.Roll each quarter in a crescent roll strip.Place in a buttered 9" x 13" pan (I used a slightly larger one so they wouldn't touch)Melt Butter; add Sugar & Vanilla, stir. Spoon over the dumplings. Pour Mountain Dew in the pan, not on the dumplings.Sprinkle very liberally with Cinnamon. Bake at 350 for 40 minutes.
Source: Shirley's RessyPees

February 17, 2009

Supper Tonight: Boston Baked Beans, Macaroni & Cheese, & Coleslaw

Boston Baked Beans
2 pounds white beans (northern or navy beans)
2 teaspoons salt
2 teaspoons dry mustard
1/2 cup molasses
1/2 cup brown sugar
1 onion, peeled and chopped
4 to 6 oz of raw bacon, chopped
Soak the beans overnight in plenty of tap water. Or, you can bring them to a boil on the stove and then turn them off, cover them and let them sit for an hour or two. After the initial preparation boil your beans on the back of the stove for about half an hour. They won't be perfectly soft, but they will be almost soft. Drain off the cooking water. In a very large casserole (4-quart) combine the semi-cooked beans, salt, dry mustard, molasses, sugar and chopped bacon. Add enough hot water to barely come to the top of the beans. Put a lid on the casserole, or tin foil. Bake the beans at 300° for about 5 to 7 hours. They will be tender, fragrant and delicious.
The cooked beans may be frozen in two cup portions to substitute for canned baked beans or canned pork'n'beans in any recipe. They make a good main dish, or a side dish for a large crowd. This recipe serves about 16.
Another way to cook this, good in the summertime, is to use a crock pot. Boil the soaked beans for half an hour, as directed above. Then, instead of combining everything in a casserole, combine them in the crock pot instead. Put the lid on the Crock Pot after you've mixed everything up in it, and cook it on High for about 3 or 4 hours, or on low for 6 or 8 hours. You can put a folded dish towel on top of the lid if your crock pot doesn't get quite hot enough to cook beans normally. The dish towel helps maintain a temperature hot enough to just barely simmer the beans.

3 or 4 cups of shredded cabbage
1 carrot, shredded
1/4 cup minced onion (optional)
1/2 cup mayonnaise1 tablespoon sugar
1 tablespoon vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
dash pepper
The cabbage is best thinly sliced into shreds with a sharp knife. Cut the cabbage in half, remove the core, and slice it across the bias, into thin strips. You can shred it in a food processor if you prefer, but it won't be as good. The carrot and onion can be shredded on a cheese shredder, or put them into the food processor too. Mix the vegetables in a large bowl with the mayonnaise, sugar, vinegar, lemon juice, salt and pepper. You cna use both the vinegar and lemon juice because it gives the slaw a pleasant flavor. You could substitute 2 tablespoons of either vinegar or lemon juice, and still come up with a tasty product. This makes about 8 servings.
The mac & cheese, is from a box. I know, a convienece food, but it is cheaper to make it this way instead of from scratch. A box of mac & cheese costs me $0.40.

Once again, these recipes come from Hillbilly Housewife.

February 16, 2009

Tonight for Supper

Meat loaf (recipe below), Mashed potatoes, Green Beans, and Plain Muffins (recipe below)
I am using the menu from Hillbilly Housewife's $70 Low Cost Menu for 4 to 6. I am doing this because, my husband has to take 2 unpaid days off a month, and I am trying to cut back on expenses. I know that this site works, because I have done it in the past. She has great ideas and the food is wholesome. I do make some adaptions with some of the things... like instead of white rice, we use brown rice (I know it's more expensive, but it's healthier) IMO
My Favorite Meatloaf
2 pounds ground beef
1 cup dry bread crumbs (see note below)
1 cup water or broth
2 carrots, shredded
1 onion, peeled and minced
1 1/2 teaspoons salt
1/2 teaspoon pepper (scant)
1/2 teaspoon garlic powder or 2 cloves fresh garlic, minced
I use a food processor to chop up the dry bread first (about 4 slices, toast may be used), and then follow with the carrots, onion and garlic. It can all be done by hand though. The crumbs can be made by placing the bread in an extra bread bag, use a rolling pin to crush the bread. The carrots can be shredded on a cheese shredder, and the onion and garlic may be chopped by hand. Put the hamburger, bread crumbs, water or broth, prepared vegetables and seasoning into the bowl. Start mixing and mashing everything together. Continue to mix and mash until everything is uniformly distributed, and the water is fully incorporated. Press the mixture into a 9 by 5 inch loaf pan, or any pan which will hold a full two quarts. Smooth out the top so it will be pretty.
Bake this at 350° for at least an hour, if the meat was at room temperature, 1-1/2 hours if it was still cold from the refrigerator. Remove the meatloaf from the oven and allow it to sit for a couple of minutes to firm up. Drain off the fat. Serve it in thick slices to hungry grateful folks. Serves 8.
The bread crumbs are not written in stone. Depending on what I have available, I have substituted dry oatmeal, cracker crumbs, and crushed cornflakes with reasonable results. Usually I use half crumbs and half oatmeal, but the best results come from using all dried bread crumbs. The main thing is to look in the cupboard and use what you have. If nothing else is available, use four slices of fresh bread torn into small bits.
Plain Muffins
1/4 cup oil
1 medium egg
1 cup milk
1/4 to 1/2 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder (3 teaspoons)
2 cups flour
In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400° for about 20 minutes.
Remove from the oven and cool slightly before removing from the pan.
This is the basic recipe. I used to make it every night when I was young and poor. It is so easy and so cheap and so down right good to eat, that it almost seems a shame to expand on it. I will list several easy variations now, and you can go from here in any direction you like.
These recipes comes directly from Hillbilly Housewife. I have to say, I use her site a lot.

January 30, 2009

Russian Borsch

Now, this recipe may seem strange, & let me tell you, I had my doubts as well. But, this is very tasty and good! I made this for a big group of people, (there were 36 of us & we had other authentic Russian dishes as well). Just cut it in half, or make the whole thing and freeze for later! It does freeze well.

Russian Borsch
Serves 20
1 cube of butter
Caraway & dill seeds
5 onions peeled and chopped
4 veggie cubes
10 potatoes peeled and cubed
8 Tbsp vinegar or to taste
24 beets sliced thin (I used canned)
8 Tbsp honey or to taste
6 carrots peeled and sliced/diced
Fresh dill
2 medium cabbage heads shredded
Sour cream
4 garlic cloves minced

Put all ingredients except sour cream and fresh dill in one big pot. Cook for a few hours on the open fire. Top each serving with sour cream and dill.

I wish I got a picture of it while cooking it, but I wasn't able to get one.