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  #11  
Old 07-23-2008, 05:47 AM
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Default Homemade Applesauce

Ingredients

4 lbs red-skinned apples, about 12
1/2 lemon, unpeeled,sliced
2 cinnamon sticks
1/2 cup water
1/4 cup sugar

Directions

Core apples and cut into eighths. Peel if desired; it's not necessary.

Place apples in a large, heavy pot with the lemon slices, cinnamon sticks and water.

Cover and bring to a boil.

Reduce heat and simmer, stirring often.

Cook until apples are soft, 15 minutes or so.

Remove lemon and cinnamon; stir in sugar.

Put mixture into food processor and pulse until smooth.

Taste and add more sugar if you like.

Store in the refrigerator.
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  #12  
Old 09-05-2008, 04:56 PM
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Default A1 Sauce

INGREDIENTS:
1/2 Cup Orange Juice
1/2 Cup Raisins
1/4 Cup Soy Sauce
1/4 Cup White Vinegar
2 Tbsp Dijon mustard
1 Tbsp Bottled Grated Orange Peel
2 Tbsp Heinz Ketchup
2 Tbsp Heinz Chili Sauce

DIRECTIONS:

Bring to a boil for 2 minutes stirring.

Remove from heat. Allow to cool to lukewarm.

Put mixture in a blender till it is pureed. Pour in bottle.

Cap tightly and refrigerate to use within 90 days.
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  #13  
Old 09-08-2008, 02:54 PM
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Default Condensed Cream Soup

Use instead of condensed canned cream soups in recipes. Just add the ingredient that forms the basis of the soup. Chop mushrooms, saute in a bit of olive oil and add for cream of mushroom soup. Add chicken for cream of chicken soup. You get the idea!


Ingredients:

2 cups nonfat dry milk powder
3/4 cup cornstarch
1/4 cup instant reduced sodium chicken or beef bouillon granules
1/2 tsp. dried thyme leaves
1/2 tsp. dried basil leaves
1/4 tsp. white pepper
Preparation:
Combine all ingredients and mix well with wire whisk until blended. Store mix in an airtight container.
To prepare as a substitute for one can of condensed cream soup in recipes, stir together 1/3 cup dry mix and 1-1/4 cup water in a saucepan. Cook and stir until thickened. Mix a total of nine cans condensed soup substitute.
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  #14  
Old 09-13-2008, 11:23 AM
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Default Biscuit Mix (Like Bisquick)

Homemade Biscuit Mix

Yields: 48 servings

"Keep this basic biscuit mix on hand and you'll be able to make quick, tasty homemade biscuits in minutes—or use this in any recipe that calls for biscuit mix."

INGREDIENTS:

10 cups all-purpose flour
1/2 cup baking powder
2 tablespoons white sugar 2 teaspoons salt
1 1/4 cups vegetable oil

DIRECTIONS:

Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture.

Store in an airtight container in a cool, dry place for up to three months.
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  #15  
Old 10-05-2008, 09:50 AM
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COMPOUND BUTTERS


Compound butters are easy to make and really jazz up muffins, pancakes, english muffins, etc. The first step in creating a compound butter is to decide what you want to do with it (do you want a sweet or savory butter?). Here are a few recipes for various butters. If you have one you use, please add it here for us to find easily.

Banana-Brown Sugar Butter

Ingredients:

1/2 banana
2 Tbsp brown sugar
8 Tbsp (1 stick) buttter (at room temperature)

Directions:

In a small bowl, combine all the ingredients. Mash together gently with a fork until it is all thoroughly mixed.

Transfer to a serving container and chill until firm. Or, if you prefer, you can transfer the blended butter to a sheet of plastic wrap, cover and then form the butter into a log and chill it. Once it is firm, you can cut it into pats.

NOTE: This sweet butter goes great on bananas Foster, or hot waffles and pancakes or muffins. A sprinkle or two of cinnamon or nutmeg could be added to "spice it up" a little.

* * * * *

Strawberry-Black Pepper Butter

Ingredients:

1 fresh strawberry, finely chopped
1/8 tsp. ground black pepper
4 Tbsp. (1/2 stick) butter at room temperature

Directions:

In a small bowl, combine all the ingredients. Mash together gently with a fork until it is all thoroughly mixed.

Transfer to a serving container and chill until firm. Or, if you prefer, you can transfer the blended butter to a sheet of plastic wrap, cover and then form the butter into a log and chill it. Once it is firm, you can cut it into pats.

NOTE: This sweet-spicy butter would be good on toast or muffins. You could even add a red pepper flake or 2 to bring up the heat a little.

* * * * *

Roasted Garlic and Sun-dried Tomato Butter

Ingredients:

3 cloves of roasted garlic
3 oil-packed sun-dried tomato halves, drained and finely chopped
4 Tbsp (1/2 stick) butter at room temperature

Directions:

In a small bowl, combine all the ingredients. Mash together gently with a fork until it is all thoroughly mixed.

Transfer to a serving container and chill until firm. Or, if you prefer, you can transfer the blended butter to a sheet of plastic wrap, cover and then form the butter into a log and chill it. Once it is firm, you can cut it into pats.

NOTE: This sweet butter would be great on steamed veggies and really yummy on mashed potatoes. If you don't want to roast the garlic yourself, you may be able to find bottled roasted garlic at your grocery store.

* * * * *

Asparagus and Thyme butter

Ingredients:

2 stalks asparagus, bottoms trimmed
4 Tbsp (1/2 stick) butter at room temperature
Sprig of fresh thyme leaves

Directions:

Fill a medium bowl with water and ice and set aside.

Bring a small saucepan of water to a boil and add the asparagus. Blanch for 1 minute.

Transfer the asparagus to the ice water to chill.

When the asparagus is cooled, pat dry with paper towels and cut into 1/2-inch chunks.

In a small bowl, combine all the ingredients. Mash together gently with a fork until it is all thoroughly mixed.

Transfer to a serving container and chill until firm. Or, if you prefer, you can transfer the blended butter to a sheet of plastic wrap, cover and then form the butter into a log and chill it. Once it is firm, you can cut it into pats.

This butter, too would be good on veggies, or even on a steak.

APPLE-PEAR BUTTER


Ingredients:

9 cups chopped, unpeeled apples (use Granny Smith, Golden Delicious or Rome Beauty -- "canning" type apples)
3 cups chopped, unpeeled pears (Use Bartletts)
3 cups cold water
2 cups sugar
1 tsp. finely shredded lemon peel
1 tsp. ground cinnamon
1/2 tsp cloves.

Directions:

In a heavy 8 or 10 quart kettle, combine the apples, pears and water and bring it to a boil, then reduce the heat, cover and simmer for 30 minutes, stirring occasionally.

Press the mixture through a finely meshed sieve (you should end up with about 6 cups of the sieved mixture). Discard the solids and return the sieved mixture to the dutch oven.

Stir in the sugar, lemon peel, cinnamon and cloves and bring to a boil. Reduce the heat and simmer, uncovered, over low heat for about 1-1/2 hours or until very thick, stirring it frequently.

Immediately ladel the hot butter into hot, sterilized half-pint canning hars, leaving 1/2-inch at the top of the jar. Wipe the jar rims clean and adjust the lids.

Process the jars in a boiling water canner for 5 minutes (don't start timing until the water covering the jars starts to boil!)

Remove the jars rom the canner and cool them on wire racks.

This should yield about 4 half-pint jars of "butter."
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Last edited by MagiePerdu : 03-11-2009 at 10:48 AM.
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  #16  
Old 10-10-2008, 09:42 PM
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Default

HOMEMADE PUMPKIN PUREE


Ingredients:

5 lb fresh cubed pumpkin (or whole medium sugar pumpkin)

Directions

Preheat oven to 300 degrees F.

If using a whole pumpkin, cut pumpkin into small manageable pieces and cut off pith and seeds.

Place cut pumpkin skin side up in a large roasting pan.

Add 1/4 water and bake uncovered for 1 hour or until tender.

Remove from oven and allow pumpkin to cool.

When cooled, cut away skin and mash or puree.

Use what you need in your recipe and refrigerate the remainder (stays good for about a week), or you can freeze for about a month.
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Last edited by MagiePerdu : 10-10-2008 at 09:50 PM.
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  #17  
Old 10-17-2008, 12:26 PM
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Default Buttermilk Pancake Mix

How to Make: Your Own Buttermilk Pancake Mix

Pancakes from scratch just taste better than most of the mixes in the stores but when you're in a hurry, who has time for scratch? We'll tell you how to make a buttermilk pancake mix so that you can have great “from scratch” pancakes when you are in a hurry. It's storable and since it has everything included but eggs, it's a great mix to stick in the RV or take camping.

You can make this mix as large or as small as you like. Below are three choices but keep the same ratio of ingredients to make it any size.


Ingredients:

All Purpose Flour cups 4 or 8 or 12
Sugar cups 1/4 or 1/2 or 3/4
Dry Buttermilk Powder cups 1/2 or 1 or 1-1/2
Baking Soda tsp 2 or 4 or 6
Baking Powder tsp 4 or 8 or 12
Salt tsp 1 or 2 or 3
Makes Approx lbs 1-2/3 or 3-1/3 or 5

Directions:

For easier measurement, remember that one tablespoon equals three teaspoons.

Combine all the ingredients and whisk together to distribute evenly. Store your buttermilk pancake mix in a sealed container in a cool place and use it within three months. If you would like to keep the mix longer, store it in the freezer.

You can buy buttermilk powder in your grocery store in the section with dry milk.

To use your mix:

Measure the desired mix into a large bowl.

In a smaller bowl, whisk one egg for every one to 1 1/2 cups of mix.

Add 1 1/2 tablespoons melted butter or oil to the egg for every one cup of mix.

Add 2/3 cup water to the egg mixture for every one cup of mix. Add the liquid mixture to the mix and stir until just combined. The batter will probably be too dry so add more water to reach the desired consistency.
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  #18  
Old 11-25-2008, 12:30 AM
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Default Making Your Own Tortilla Chips - Can be Healthier for You!

Have you ever wanted to make your own tortilla chips? There are benefits to doing this...

You get to choose the type of oil that is used like canola oil, which is higher in plant omega-3s and monounsaturated fat than most other vegetable oils.

You get to reduce the amount of oil used (by baking instead of deep frying) so that your chips are still crisp and tasty but lower in calories and fat grams compared to chips at the supermarket.

You get to enjoy FRESHLY made tortilla chips instead of chips that have been sitting in a bag for weeks and maybe months.


Oven Baked Tortilla Triangles


Ingredients:

3 corn tortillas
1 1/2 teaspoons canola oil
Canola cooking spray
1/2 teaspoon taco seasoning (sold in packets)

Directions:

Preheat oven to 400-degrees.

Stack corn tortillas on top of each other and cut the stack into 8 wedges (so you will have 24 triangles altogether). Coat a nonstick cookie sheet with canola oil (you can use a silicon brush or spatula to spread it out).

Lay the tortilla triangles on the cookie sheet firmly so that they are coated lightly with the oil.

Spray the tops of the triangles with canola cooking spray and with your fingers, sprinkle the taco seasoning over the top.

Bake for about 8 minutes, watching carefully because they burn easily, until crisp and golden brown.

Serve with bean dip or salsa or use them as garnish for soups, chili, taco salads, or other Mexican entrees.
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  #19  
Old 03-11-2009, 10:59 AM
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Default

Tomato Ketchup


Ingredients:

8 lbs. tomatoes (about 24 medium tomatoes)
1/2 cup chopped onion
1/4 tsp. cayenne pepper
1 cup sugar
1 cup white vinegar
1-1/2 inches of stick cinnamon, broken into pieces
1-1/2 tsp. whole cloves
1 tsp. celery seed
1/4 cup lemon juice
1 tsp. salt

Directions:

Core and quarter your tomatoes. In an 8 to 10 quart kettle, combine the tomatoes, onion and cayenne pepper. Bring to boiling and reduce the heat. Boil gently, uncovered, for about 15 minutes, stirring often. Press through a food mill or a sturdy, fine-mesh sieve (one that will allow the tomato pulp to pass through). Discard the seeds and skins. You should have about 10 cups of pulp remaining.

Return the tomato mixture to the dutch oven and add the sugar. Bring this mixture to a boil and then reduce the heat. Boil gently, uncovered, for 1-1/4 to 2 hours, or until reduced by half, stirring it from time to time. (Use a clean wooden ruler to measure the depth before and after cooking to be able to determine when it is reduced by half.)

In a small saucepan, bring the vinegar, cinnamon, cloves and celery seed to boiling. Remove it from the heat and strain it into the tomato mixture. Discard the spices and stir in the lemon juice and salt. Simmer about 40 minutes, or until your tomato sauce has reached your desired consistency.

Ladle the ketchup into hot, clean half-pint canning jars, leaving a 1/2 inch head space. Wipe the jar rims clean, adjust the lids and process in a boiling water canner for 15 minutes (start timing after the water covering the jars has returned to boiling.)

Remove the hars from the canner and cool them on wire racks. This should give you 3 half-pint jars of a very tasty ketchup!
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  #20  
Old 03-19-2009, 09:52 AM
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Default

Pomegranate Juice

Ingredients:

3 cups pomegranate seeds
2 cups water

Directions:

Place the seeds in a heavy-duty zip-top blastic bag. Seal the bag, pressing as much are as possible out of the bag.

Gently mash the seeds with a rolling pin or the bottom of a bottle.

Placed the mashed seeds, their juice and water in a medium, nonreactive saucepan and bring to a boil.

Cook for 10 minutes then strain the mixture through a sieve into a bowl. Discard the solids (seeds).

This should give you about 2 cups (or 4 servings of 1/2 cup each)
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