CHOWDER and CINNAMON BISCUITS

I got this recipe years ago from a friend.  It's still a staple in this house!

Midwestern Ham Chowder (Emilee S.)

(I usually double the recipe given)

2 cups water

2 cups diced potatoes

1/2 c. sliced carrots

1/2 c. sliced celery

1/4 c. chopped onion

1/4 c. butter

1/4 c. flour

2 c. milk

2 1/2 cups shredded cheddar cheese

can cream corn

1 cup frozen corn

chopped turkey, ham, chicken, whatever!

In large dutch oven, bring water to boil.  Add potatoes, carrots, celery, onions as well as lots of salt and pepper.  SImmer about 10 min. until tender.  Don't drain.  In another sauce pan, melt butter, stir in flour.  Add milk stirring constantly with wire whisk over med. heat until thickened.  Add cheese and stir until melted.  Pour cheese sauce, corn and meat to veggies.  Heat, but don't boil.  (I frequently just turn the burner off.)

SWEET CINNAMON BISCUITS (Sarah D.)

(These are super easy and super quick!)

2 c. sifted flour

1 T. baking powder

1 t. salt

1/4 t. baking soda

1/4 c. canola oil

3/4 c. buttermilk

butter

3/4 c. sugar

1 t. cinnamon

milk, optional

Combine flour through soda and mix well.  Stir in oil.  Add buttermilk and stir just until blended.  Knead the dough on a lightly floured surface until smooth.  Roll into a rectangle.  Preheat oven to 400.  Grase 9" round baking pan.  Spread butter over dough.  Combine sugar and cinnamon; sprinkle over butter.  Roll up jelly roll fashion and pinch seam to seal.  Cut into slices.  Bake 15-20 minutes.  Serve HOT with milk poured over the top if desired.  These freeze well.  Prepare through step 5 (don't bake!) and freeze.  They can go right from freezer to oven for a last minute treat!

NEW SOFT CLAY RECIPE!

I have always had a favorite recipe for homemade soft playdough.  I found a new recipe in a magazine sitting in a waiting room one day.  It was very similar to the one I always use, but had one new ingredient:  koolaide!  It smells good, and does not require food coloring.

Mix:
2 cups flour
1 cup salt
4 tsp. cream of tarter

Mix in sauce pan:
2 cups water
2 Tbsp. oil
1 pkg. koolaide

Mix together and then cook over med. heat till soft ball forms.  Kneed & play!

2 NEW RECIPES I TRIED THIS WEEK...

Beef 'N tater Bake
(from my aunt Lynda)



1 1/2 # ground beef (or turkey)
3/4 c. quick oats
1 egg or 2 egg whites
1/2 c. chopped onion
1/3 c. ketchup
1/2 tsp. salt
1/4 tsp pepper


Mix and pat into 8" square pan. Bake @ 350* for 30 minutes. Drain the fat off. Combine 3 c. leftover mashed potatoes with 3/4 c. shredded cheddar cheese. Spread over meatloaf layer. Bake an additional 20 minutes.
(Note:  I doubled this and made it in a 9X13.  Gave us two big meals out of it this way.  We ate it with ketchup -- kids loved it!)

Good For You Bread
(from Diana A. from church)

Mix together in mixing bowl:
1 cup quick oats
3/4 cup flax meal
1/2 cup flax seed
2 cups whole wheat flour
2 tsp. salt

Add to above:
1 1/4 cup boiling water
1/2-3/4 cup molasses (I used 3/4 cups, but will probably cut down to 1/2)
1/3 cup butter

Let stand 12 minutes.

Add 2-3 eggs and 2 pkg. yeast dissolved in 1/2 cup warm water.  Knead in mixer 5-6 minutes, adding white flour till smooth.  Put in buttered bowl and rise till doubled.  Butter pans and coat with oatmeal.  Rise again in pans.  Bake 375 for 25-30 minutes.  Makes 2-3 loaves. 

This is very yummy and very healthy! 

MEXICAN CHICKEN AND RICE

I needed a quick dinner tonight and came across this recipe. Thought I'd share it.

2 lbs. boneless, skinless chicken breasts, cut in 1 in. pieces
1 med. green pepper, chopped (or various peppers)
1 sm. onion, chopped
2 T. canola oil
1 can whole kernal corn, drained
1 c. chicken broth
1 c. salsa
1/2-1 tsp. salt
1/2-1 tsp. chile powder (opt.)
1/4 tsp. pepper
1 1/2 cup uncooked instant rice
1/2-1 cup shredded cheddar cheese

In a large skillet saute chicken, peppers, and onion in oil until chicken is no longer pink and veggies are crisp tender. Add corn, broth, salsa, salt, chile powder and pepper. Bring to a boil. Stir in the rice. Cover, remove from heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Let stand (covered) until cheese is melted. Serves 6.

The Uncanned Condensed Soup

(from Whole Foods For the Whole Family)

Due to a request for this recipe, I decided to post it here so more people can use it! Enjoy!

3 T. butter
3 T. flour
1/4 t. salt
dash of pepper
1 1/4 C. milk or broth

Melt butter in saucepan. Stir in flour and seasonings. Cook over medium heat until bubbly, stirring frequently. Add milk slowly, stirring with wire whisk to prevent lumps. Cook until thick. May add any sauteed veggies or liquid combinations you choose or substitute stock for milk or oil for butter. Yield: 1 Cup (This is so much better than store bought soups!)

Tomato: Use tomato juice for liquid. Add dash of garlic and onion powder, basil and oregano

Mushroom/Celery/Chive: Saute 1/4 C. chopped mushrooms, celery or chives and 1 T. minced onion in butter before adding flour

Cheese: Add 1/2 C. shredded cheese after the liquid. Stir until melted.

Chicken: Substitute chicken broth for half or all of the liquid. Add 1/4 t. poultry seasoning or sage.

TACO CASSEROLE

4 cups cooked brown rice
5 cups cooked pinto beans (I cut back on beans and added 1 lb. ground meat)
16 oz. frozen corn
1 1/2 qt. canned diced tomatoes, processed in blender (didn't do the blender thing)
1 Tbsp. chili powder
1 tsp. salt
15 oz. can olives, sliced
1/2 tsp. onion powder
grated cheese

Mix and simmer all ingredients (except cheese) for 5 min. Put a scoop of mixture in the bottom of a casserole dish. Spread a layer of tortillas on top of the mixture. Spread another layer of mixture, layer with cheese, and then top with tortillas. End with mixture and top with lots of cheese. Bake at 350* for 20 minutes.

This can easily be cut in half for a smaller crowd. This made a huge casserole! Could probably put 1/2 in freezer and get two meals out of each batch for our big family.

HOMEMADE SOFT CLAY

This is the best recipe ever! Store in a ziplock, and you'll be amazed how long it keeps!

In a pan, mix:

1- 1 1/4 cups flour
1/4 cup salt
2 T. cream of tartar

Combine and add to the pan:

1 cup water
1 T. oil
a few drops food coloring

Cook over medium heat, stirring constantly, until the mixture stiffens and forms a ball. Spoon onto a lightly floured surface and knead 1-2 minutes. (Be careful, it will be hot.) Store in an air-tight plastic bag.

CINNAMON ROLLS

For my Harvest Chapel family :)

DOUGH:
1 cup milk, warm
1/4 cup water, warm
1/4 cup butter, softened
1 egg
1 tsp. salt
4 cups bread flour
1/4 cup instant vanilla pudding mix
1 Tbsp sugar
1 Tbsp. active dry yeast

I actually mix this in my bread machine, but I'm sure it can be done by hand as well. When finished, roll into rectangular shape on floured surface.

FILLING:

Spread butter over rectangular shaped dough. Sprinkle with cinnamon/sugar mixture.

1/2 cup brown sugar
1/2 cup white sugar
2 tsp. cinnamon
(optional: raisins, nuts)

FROSTING:

4 oz. cream cheese, soft
1/4 cup butter, soft
1 1/2 cup powdered sugar
1 1/2 tsp. milk
1/2 tsp. vanilla

Once you have the filling on the dough, roll up jelly roll style. Use bread knife to make slices, about 1 - 1 1/2 inch thick. Place in greased pan. Cover and let rise in warm place until double. Bake in 350* oven for 18-20 minutes. Cool 5 min. before frosting.

CHICKEN LOAF RECIPE (from my late-Great Grandma)

For Mom VO & Camille :)

4 cups cooked chicken (I usually cook a whole chicken and use it all)
2 cups bread crumbs (I actually just crumble up a few slices of bread)
2 cups cooked rice (I prefer brown)
2-4 celery stalks
salt to taste
4 eggs, slightly beaten
1/4 cup chicken broth
diced onion
1 1/2 cup more chicken broth (or partial broth/milk)

Mix all together. Bake 350 for 45 minutes. Pour 1-2 cans cream mushroom soup over top and bake 5-10 more minutes.

MAKE YOUR OWN REFRIED BEANS

(I usually double this recipe)
2 cups water
8 ounces dried pinto beans (about 1 1/4 cup)
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter
3/4 tsp. salt
1/2 cup shredded cheddar cheese

Mix water, beans and onion in 2-quart saucepan. Cove and heat to boiling; boil 2 minutes. Remove from heat. Let stand 1 hour. Add just enough water to beans to cover. Heat to boiling; reduce heat. Cover and boil gently, stirring occasionally, until beans are very tender, about 1-1/2 hours. (Add water during cooking if necessary) Mash beans. Stir in butter and salt until completely absorbed. Stir in cheese.

Serve on whole wheat tortilla with melted cheese, diced peppers of all colors, cilantro, etc. Yummy!

BREAD RECIPE (as promised!)

6 3/4 tsp. active dry yeast (or 3 pkgs. 1/4 oz. each)
2 1/4 cup warm water
1/3 cup sugar
1 Tbsp. veg. oil
1 cup whole wheat flour
2 eggs
1 Tbsp. water
1 Tbsp. salt
5-6 cup all- purpose flour (I like to make 2-3 cups of this whole wheat)

Dissolve yeast in water. Add sugar and oil; mix well. Add 1 cup whole wheat flour. Stir; let stand until mixture really bubbles, about 5 minutes. In a small bowl, beat eggs and water. If you desire an egg wash on top, remove 2 Tbsp., else dump it all in. Add salt. Mix until smooth. Add 4 cups all-purpose flour and beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic. (I use my kitchen aid mixer for the kneading part.) Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 20 minutes. Punch dough down and divide in half. Can place in 2 loaf pans, or divide each half into thirds and braid. Brush with reserved egg mixture (if desired), sprinkle on sesame seeds, garlic, or whatever. (I usually leave plain, but sometimes get creative) Rise again until doubled. Bake at 350 for 20-25 minutes. Enjoy!

OATMEAL RAISIN COOKIES

3/4 c. firmly packed brown sugar
1/2 c. granulated sugar
1 egg
1 stick butter
1 tsp. vanilla
1 1/2 c. all purpose flour
1 tsp. baking soda
1 tsp. salt (opt.)
3 c. Quaker Oats (quick or old fashioned, uncooked)

Preheat oven to 375 degrees.Beat together butter and sugars until light and fluffy. Beatin egg and vanilla. Combine flour, baking soda, salt andspices; add to butter mixture, mixing well. Stir in oats.Drop by rounded tablespoonfuls onto ungreased cookie sheet.Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes fora crisp cookie. Cool 1 minute on cookie sheet; remove towire cooling rack. Store in tightly covered container. 41/2 dozen.OATMEAL COOKIE SQUARES: Press dough onto bottom of ungreased13"x9" pan. Bake about 25 minutes or until light goldenbrown. Cool completely; cut into 1 1/2" squares. Store intightly covered container. 4 dozen.

VARIATIONS: Add any one or combination of two of thefollowing ingredients, if desired: 1 cup raisins, choppednuts, or semi sweet chocolate, butterscotch or peanutbutter flavored pieces.

ANOTHER PORK RECIPE!

I have altered this quite a bit over the years to make it fit our taste buds and to make it even more healthy! Here's my altered version...

Pork Chops & Brown Rice

3-4 cups cooked brown rice

4-6 pork chops

1-2 whole peppers (your choice color- I use whatever I have)

1/2 onion, chopped

1 can diced tomatoes, somewhat drained (or sliced whole tomatoes)

green beans

peas

thyme

lots of garlic

Worcesterhire sauce

salt & pepper

Pour rice into greased 9X13. Brown pork chops on both sides in skillet; set aside. Add remaining ingredients to skillet. (veggies, spices) Simmer 10 minutes, season with salt & pepper. Lay 3/4 of veggies on top of rice. Arrange pork chops and top with additional veggies. (If using sliced tomatoes, layer on top of pork chops) Sprinkle with salt & pepper. Bake, covered at 350 for 1 hour.

SIMPLE & YUMMY!

What more could you ask for?

Sounds bland, but I think you'll be pleasantly surprised!

1 lb. Italian sausage
1 head cabbage
8 oz. pasta (I use egg noodles most often)

Brown sausage in stock pot. Drain all but 2 Tbsp. grease. Shred cabbage and add to sausage. With lid on, cook over med. heat about 7 minutes. Meanwhile, cook pasta. When cooked, drain and add to sausage/cabbage mixture. Salt, pepper, maybe some parsley (if you're not nursing!) and there you be! Enjoy! This has become a regular lunch around here!

SATISFYING A PREGNANT WOMAN'S POTATO CRAVING

For some odd reason, I tend to crave potatoes when I'm early pregnant. I have in the past, and I am again this time round. This recipe was a good way to satisfy that. My family enjoyed it as well. It's super easy, and tastes great!


POTATO BROCCOLI SOUP

red skinned potatoes, washed and unpeeled (I actually just used regular potatoes, but I peeled them!)
broccoli (fresh or frozen)

Put potatoes on bottom of pan with broccoli on top -- more broccoli than potatoes. Cover with water. Put lid on and let simmer till potatoes are tender. Puree in blender (may add cream, milk, or water from pan) until smooth consistency. Flavor with salt and pepper. It looks kind of weird, but I think you'll be pleasantly surprised at how good it is, and healthy too! :)

SOLVING THE LUNCH DILEMA

Lunch at our house is usually a little boring. Unless we have a good amount of left-overs from dinner the night before (which is becoming less and less it seems!), we usually have to resort to one of the same ole' boring things to eat mid-day. I found this recipe and made it for lunch today. Everyone loved it. It was super easy, and doesn't cost much too make! Better yet, it's made with all things I usually have in the house! Enjoy!

Creamed Tuna on Toast

2 cups milk
2 Tbsp. cornstarch
1/4 tsp. salt
1 can tuna, undrained
1/2 bag frozen peas
whole wheat toast

Mix milk and cornstarch in a saucepan until smooth. Turn on the heat and stir until thickened. Add tuna and frozen peas. Let each diner break the toast into bits sized pieces on his plate before topping with the creamed tuna sauce.

YUMMY CINNAMON ROLLS

I just typed this up for a friend, and thought I'd share it here, too. These are our favorites!

DOUGH
1 cup milk (80-90 degrees)
1/4 cup water (80-90 degrees)
1/4 cup butter, softened
1 egg
1 tsp. salt
4 cups bread flour (sometimes I'll do 1 cup whole wheat, 3 cups white)
1/4 cup vanilla instant pudding mix
1 Tbsp. sugar
1 Tbsp. active dry yeast

FILLING
2 Tbsp. butter (usually I just spread soft butter over the rolled-out dough)
1/2 cup white sugar
1/2 cup brown sugar
2 tsp. cinnamon

FROSTING
4 oz. cream cheese, softened
1/4 cup butter, softened
1 1/2 cups powder sugar
1 1/2 tsp. milk
1/2 tsp. vanilla

1) In bread machine, place dough ingredients in order. Select "dough" setting on bread maching.
2) When cycle is complete, turn dough onto a lightly floured surface. Let dough rest 10 min. Mix sugars, and cinnamon together. Roll dough into rectangle (20"X10"). Spread with butter and sprinkle with sugar mixture. Roll up jelly roll style, starting with the long side. Pinch seam to seal. Cut into 1" thick slices. Place 12 slices, cut side down into a greased 9X13 pan and remaining 9 slices in greased 7X11 (or 8" square) pan. Cover and let rise in warm place until doubled, about 45 minutes.
3) Bake in 350 degree oven for 18-20 minutes or until golden brown. Cool on wire rack for 5 minutes before frosting.
4) In a mixing bowl, beat frosting ingredients until well mixed. Frost warm rolls. Store in refrigerator.