Saturday, May 12, 2012
Meatloaf
MEATLOAF
1 pound Ground meat
1/2 cup evaporated milk
1/3 cup uncooked rolled oats
1/4 cup chopped onion ( I use a whole onion)
1 teaspoon salt
1/8 teaspoon pepper
Sauce:
1 can tomato sauce
3 TBSP brown sugar
1 TBSP vinegar (I use white)
1 teaspoon Worchestershire sauce
1/2 teaspoon Chili powder ( I use more, I love chili flavor)
1/2 teaspoon salt
Mix and cook the sauce ingredients for 5 minutes. Stir half the mixture into your meat mixture. Stir well. Put in a loaf pan. Pour the remaining sauce over the top. Bake at 350 degrees for 50 minutes to 1 hour. I think the sauce is the key to this recipe. It is SO GOOD! Sometimes I double the sauce, as we eat it all. I sometimes mix a stack or 1/2 stack of crushed crackers in the recipe as well to "stretch" it, and it is very good. Makes wonderful cold meatloaf sandwiches.
Tuesday, April 3, 2012
Dandelion Jelly
I went searching for my dandelion jelly recipe this week, found where I had written this post on my old blog over six years ago..thank goodness for blogs, they save tons of time...so here is the old entry....
The Bee
March 30, 2006
Such a beautiful, warm day today, with a hint of rain in the air. The Dandelions are in full bloom, and I decided to try a new recipe for Dandelion Jelly. I can remember my Grandma Parks picking the young, tender shoots in the Spring, and she would fry them in bacon grease with potatoes, and what good eating that was, back in the little coal mining town of Lloydell, Pennsylvania. My thoughts often drift back to that little town and living on the farm with my grandparents. I would climb the hills in seach of wild strawberries, dandelions, elderberries, and look for jack-in-the pulpits at an underground spring. I have always been a loner, and would play in the barn and the fields. I would try to save the kittens. My grandpa hated them and would get rid of them, so I would hide them in the haystacks or where I thought they would be safe, but he always found them. He would make me stand and watch as he drowned each one, one at a time, in a bucket of water. I came to despise him. Tears would not help, he was the adult and I was the child. My grandma was the love of my life. I still can see her cooking with her apron pinned on her dress. She was always special in my life.
As I pick the dandelions, I think of my childhood friends, Anna Marie Royko and Cecelia Ann Snyder. We all walked to school every day, from Lloydell to Beaverdale. a great distance for us. We would take the dandelions when they were at seed, and blow them at each other, sending parachutes of seed everywhere. We would giggle and laugh, helping them to grow again in their yellow splendor.
Today as I picked the dandelions, a bee kept following me. Every flower I picked, there he was. I would lightly brush him away. He didn't try to sting me. His legs were heavy with pollen, and he was working so hard. I watched him flit from flower to flower. He was content to be doing the job the good Lord intended for him to do on this earth. I, too, need to be content, do the best job I can before I take my dirt nap. Funny how a little bee can bring back so many memories. I just went along singing as I picked, “Bee all that you can Bee”.
Dandelion Jelly
1 quart packed yellow blossoms (take off all the green parts)
1 quart water
1 3/4 0z. package pectin
2 Tablespoons Lemon Juice (fresh)
4 1/2 cups sugar
A couple drops of yellow food coloring
Boil the flowers in water three minutes. Strain through several layers of cheese cloth. (3 cups of juice)
Add pectin and lemon juice and bring to a rolling boil.
Add sugar and food coloring.
Bring to a fast boil and boil 2 minutes. Pour into sterilized jars.
Makes 4 1/2 pint jars
Dandelion Jelly has been called "Poor Man's Honey"....it has a very sweet, mild flavor of a diluted honey....and they are free for the picking...How the Lord watches over all of us...Spring freebies...LOL
The Bee
March 30, 2006
Such a beautiful, warm day today, with a hint of rain in the air. The Dandelions are in full bloom, and I decided to try a new recipe for Dandelion Jelly. I can remember my Grandma Parks picking the young, tender shoots in the Spring, and she would fry them in bacon grease with potatoes, and what good eating that was, back in the little coal mining town of Lloydell, Pennsylvania. My thoughts often drift back to that little town and living on the farm with my grandparents. I would climb the hills in seach of wild strawberries, dandelions, elderberries, and look for jack-in-the pulpits at an underground spring. I have always been a loner, and would play in the barn and the fields. I would try to save the kittens. My grandpa hated them and would get rid of them, so I would hide them in the haystacks or where I thought they would be safe, but he always found them. He would make me stand and watch as he drowned each one, one at a time, in a bucket of water. I came to despise him. Tears would not help, he was the adult and I was the child. My grandma was the love of my life. I still can see her cooking with her apron pinned on her dress. She was always special in my life.
As I pick the dandelions, I think of my childhood friends, Anna Marie Royko and Cecelia Ann Snyder. We all walked to school every day, from Lloydell to Beaverdale. a great distance for us. We would take the dandelions when they were at seed, and blow them at each other, sending parachutes of seed everywhere. We would giggle and laugh, helping them to grow again in their yellow splendor.
Today as I picked the dandelions, a bee kept following me. Every flower I picked, there he was. I would lightly brush him away. He didn't try to sting me. His legs were heavy with pollen, and he was working so hard. I watched him flit from flower to flower. He was content to be doing the job the good Lord intended for him to do on this earth. I, too, need to be content, do the best job I can before I take my dirt nap. Funny how a little bee can bring back so many memories. I just went along singing as I picked, “Bee all that you can Bee”.
Dandelion Jelly
1 quart packed yellow blossoms (take off all the green parts)
1 quart water
1 3/4 0z. package pectin
2 Tablespoons Lemon Juice (fresh)
4 1/2 cups sugar
A couple drops of yellow food coloring
Boil the flowers in water three minutes. Strain through several layers of cheese cloth. (3 cups of juice)
Add pectin and lemon juice and bring to a rolling boil.
Add sugar and food coloring.
Bring to a fast boil and boil 2 minutes. Pour into sterilized jars.
Makes 4 1/2 pint jars
Dandelion Jelly has been called "Poor Man's Honey"....it has a very sweet, mild flavor of a diluted honey....and they are free for the picking...How the Lord watches over all of us...Spring freebies...LOL
Wednesday, March 28, 2012
Rosemary Crackers
Another Rosemary love...this is a crispy cracker made with rosemary...this is what it looks like when I pat it out on parchment paper, it is then baked, and broken into pieces...sooooooooo yummy....you can make it square....I am just different..LOL
Rosemary Crackers
Thin, crisp homemade crackers with a delightful rosemary flavor!
Yield:Two large sheets of crackers
Ingredients:
2 cups all-purpose flour*
1/2 teaspoon salt
1 teaspoon baking powder
2/3 cup warm water
1 tablespoon dried Rosemary (or 2 Tablespoons finely chopped fresh Rosemary)
1/3 cup olive oil or vegetable oil
Salt, for sprinkling
Instructions:
1. In a medium mixing bowl, combine the flour, salt, and baking powder. Add the water, rosemary, and oil and stir until a thick dough forms. Knead several times until dough holds together.
2. Grease 2 large baking sheets (13x18-inch) or 3 smaller baking sheets (11x13-inch). If you have silicone baking mats to line your sheets, you can skip greasing the sheets and use the mats instead.
3. Divide dough into two (or 3) equal portions and press or roll onto the prepared sheets. (When your dough fills the sheets, you'll know it's thin enough!)
4. Sprinkle lightly with salt and use a pizza cutter to cut into squares or strips. (If you cut into strips, after crackers are baked you can break them into smaller pieces for a rustic look.)
5. Bake crackers in a preheated 400-degree oven for 12-15 minutes, until crackers are lightly browned and crisp. Cool on a wire rack. (If you cut into strips rather than squares, break the strips into crackers.)
Rosemary Crackers
Thin, crisp homemade crackers with a delightful rosemary flavor!
Yield:Two large sheets of crackers
Ingredients:
2 cups all-purpose flour*
1/2 teaspoon salt
1 teaspoon baking powder
2/3 cup warm water
1 tablespoon dried Rosemary (or 2 Tablespoons finely chopped fresh Rosemary)
1/3 cup olive oil or vegetable oil
Salt, for sprinkling
Instructions:
1. In a medium mixing bowl, combine the flour, salt, and baking powder. Add the water, rosemary, and oil and stir until a thick dough forms. Knead several times until dough holds together.
2. Grease 2 large baking sheets (13x18-inch) or 3 smaller baking sheets (11x13-inch). If you have silicone baking mats to line your sheets, you can skip greasing the sheets and use the mats instead.
3. Divide dough into two (or 3) equal portions and press or roll onto the prepared sheets. (When your dough fills the sheets, you'll know it's thin enough!)
4. Sprinkle lightly with salt and use a pizza cutter to cut into squares or strips. (If you cut into strips, after crackers are baked you can break them into smaller pieces for a rustic look.)
5. Bake crackers in a preheated 400-degree oven for 12-15 minutes, until crackers are lightly browned and crisp. Cool on a wire rack. (If you cut into strips rather than squares, break the strips into crackers.)
Monday, February 6, 2012
Rosemary Olive Oil Bread
I found this recipe on Pinterest, comes from Hint of Honey ...it is wonderful. I have been baking it often, I just use Gold Medal Bread Baking Flour. Having rosemary to snip is wonderful and a blessing. I love rosemary. Nothing fancy...After the first raising,I just put the punched down dough on a cookie sheet with aluminum foil around it, sprinkled with cornmeal...no egg wash, just use rosemary salt (ground rosemary and kosher salt) sprinkled on the top...it just makes one loaf, so works great for us....
Rosemary Olive Oil Bread
INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Makes 1 round loaf.
I found two more recipes, and today, I made this one...this is beautiful bread. I do all mine by hand, I do not use a mixer. You do not need bread pans, just let it rise in a big bowl, then make into two loaves of bread on a big cookie sheet. Having my own rosemary makes it even better. It is one of my favorite herbs....
Rosemary Peasant Bread
1 packet dry yeast (or 2 1/2 tsp)
2 c. warm water
1 T. sugar
2 tsp salt
4 c. flour
1-2 tsp. fresh Rosemary plus more for topping
Olive Oil, Corn meal, Melted butter and salt
Dissolve yeast in the warm water and sugar. Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not Knead!! Cover and let rise for 1 hour or until double in size. I keep it in the mixer bowl and cover with a moist cloth to raise.
I put my bread in my oven to raise, I turn on the oven light...works wonderful..keeps it warm.
Remove dough. It will be sticky. I like to put shortening or oil on my hands for taking out the dough and shaping it. I think it works better than flour hands. Place it in 2 rounds on a cookie sheet lightly coated with Pam and sprinkled with cornmeal. Let it rise another hour.
Brush each round with melted butter and lightly sprinkle with more Rosemary and Kosher salt. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.
Cool slightly, then cut into nice size bits or rip it apart and dip in a bowl of olive oil and balsamic vinegar. This bread can’t be beat! It is soooo delicious and a really easy bread recipe. If you’ve never made bread before, Rosemary Bread is a great one to start with.
Rosemary Peasant Bread rising....
Rosemary Peasant Bread baked and ready to eat...YUMMY !
Rosemary Olive Oil Bread
INGREDIENTS
1 cup warm water (100-110 F)
1 Tbsp. organic cane sugar
2 tsp. active dry yeast
1 tsp. salt
2 Tbsp. fresh rosemary, chopped (or 2 tsp. dried)
1/4 tsp. Italian seasoning (or pinch of each ground garlic, dried oregano, and dried basil)
1/4 tsp. freshly ground black pepper
2 Tbsp. extra virgin olive oil
1 1/2 cups white whole wheat flour
1/2 cup bread flour + extra for kneading
1 egg, whisked + 1 Tbsp. water, for egg wash
dried rosemary, for sprinkling
DIRECTIONS
1. In a large bowl, combine the warm water, sugar, and yeast. Let sit 10 minutes to proof.
2. Stir in the salt, rosemary, seasonings, olive oil, and whole wheat flour. Add the bread flour and stir until the dough forms a ball. Knead on a lightly floured surface for about 5 minutes, adding more flour as necessary to prevent sticking, until smooth.
3. Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about1 hour.
4. Punch down the dough and form it into a round loaf. Place it on a cornmeal dusted pizza peel or parchment paper; cover; and let rise until doubled in size, about 45 minutes.
5. Meanwhile, preheat oven (and pizza stone) to 400 F. Once the dough has risen, gently brush the top with egg wash and sprinkle with dried rosemary.
6. Bake on preheated stone for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Makes 1 round loaf.
I found two more recipes, and today, I made this one...this is beautiful bread. I do all mine by hand, I do not use a mixer. You do not need bread pans, just let it rise in a big bowl, then make into two loaves of bread on a big cookie sheet. Having my own rosemary makes it even better. It is one of my favorite herbs....
Rosemary Peasant Bread
1 packet dry yeast (or 2 1/2 tsp)
2 c. warm water
1 T. sugar
2 tsp salt
4 c. flour
1-2 tsp. fresh Rosemary plus more for topping
Olive Oil, Corn meal, Melted butter and salt
Dissolve yeast in the warm water and sugar. Add flour, salt, and 1-2 tsp Rosemary and stir until blended, do not Knead!! Cover and let rise for 1 hour or until double in size. I keep it in the mixer bowl and cover with a moist cloth to raise.
I put my bread in my oven to raise, I turn on the oven light...works wonderful..keeps it warm.
Remove dough. It will be sticky. I like to put shortening or oil on my hands for taking out the dough and shaping it. I think it works better than flour hands. Place it in 2 rounds on a cookie sheet lightly coated with Pam and sprinkled with cornmeal. Let it rise another hour.
Brush each round with melted butter and lightly sprinkle with more Rosemary and Kosher salt. Bake @ 425 for 10 minutes, then reduce temp to 375 for 15 minutes more.
Cool slightly, then cut into nice size bits or rip it apart and dip in a bowl of olive oil and balsamic vinegar. This bread can’t be beat! It is soooo delicious and a really easy bread recipe. If you’ve never made bread before, Rosemary Bread is a great one to start with.
Rosemary Peasant Bread rising....
Rosemary Peasant Bread baked and ready to eat...YUMMY !
Thursday, December 29, 2011
Chocolate Cake
This is a very moist, rich cake...YUMMY !
CHOCOLATE CAKE
2 CUPS SUGAR
1 CUP CRISCO CREAM TOGETHER
2 EGGS
2 CUPS FLOUR
3 TBSP COCOA
1/2 TSP SALT SIFT TOGETHER
ALTERNATE SUGAR MIXTURE WITH 1 CUP BUTTERMILK.
STIR 2 TSP SODA INTO 1 CUP BOILING WATER. ADD
TO MIXTURE. MIX. POUR INTO 9 X 13 PAN .BAKE AT
375^ FOR 30 MINUTES.
FROSTING
1 STICK OF BUTTER
3 TBSP COCOA STIR CONSTANTLY—-
6 TBSP MILK BRING TO A BOIL
ADD 1 BOX SIFTED POWDERED SUGAR
1 1/2 CUP CHOPPED PECANS
CHOCOLATE CAKE
2 CUPS SUGAR
1 CUP CRISCO CREAM TOGETHER
2 EGGS
2 CUPS FLOUR
3 TBSP COCOA
1/2 TSP SALT SIFT TOGETHER
ALTERNATE SUGAR MIXTURE WITH 1 CUP BUTTERMILK.
STIR 2 TSP SODA INTO 1 CUP BOILING WATER. ADD
TO MIXTURE. MIX. POUR INTO 9 X 13 PAN .BAKE AT
375^ FOR 30 MINUTES.
FROSTING
1 STICK OF BUTTER
3 TBSP COCOA STIR CONSTANTLY—-
6 TBSP MILK BRING TO A BOIL
ADD 1 BOX SIFTED POWDERED SUGAR
1 1/2 CUP CHOPPED PECANS
Apple Dumplings
I have a fit when I cannot find one of my recipes...so I am making sure I have them all at one sight, and this is one of my favorite ones...
APPLE DUMPLINGS
1 CAN CRESCENT ROLLS
2 GRANNY SMITH APPLES
Quarter apples and microwave them for at
least two minutes
WRAP APPLES IN CRESCENT ROLLS
pUT IN BAKING DISH
MIX TOGETHER 1 1/2 CUPS SUGAR
1 STICK OF BUTTER, MELTED
2 TABLESPOONS CORNSTARCH
MIX AND SPREAD ON TOP OF APPLES
POUR ONE 12 OUNCE CAN OF MOUNTAIN DEW ON TOP.
BAKE 45 MINUTES IN 350 DEGREE OVEN.
THESE ARE WONDERFUL, BEAUTIFULLY BROWN
WITH A WONDERFUL THICK SAUCE WHEN DONE
YOU CAN USE PART BROWN SUGAR AND WHITE
SUGAR IF YOU WISH, AND ADD SOME CINNAMON
TO ENHANCE THE FLAVOR INSTEAD OF ALL
WHITE SUGAR.
I use 1 cup brown sugar and 1/2 cup white sugar
and add cinnamon to taste.
I do not microwave the apples, as they cook
while they are baking.
When you wrap the cresent roll dough around the
apples, keep the side with the most dough “up”
in your baking dish. I use a 9 x 13 glass dish
sprayed with Pam.
---------------------------------------------------------------------
CARAMEL APPLE CHEESECAKE
One 21 -ounce can apple pie filling
One 9-inch graham cracker crust
Two 8-ounce packages of Cream Cheese at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 Caramel topping (Ice cream topping)
12 pecan halves plus 2 TBSP chopped pecans
Preheat the oven to 350 degrees. Reserve 3/4 cup of the apple filling; Set aside.
Spoon the remaining filling into the crust. Beat together the cream cheese,sugar,
and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling
in the crust.Bake for 35 minutes or until the center of the cake is set. Cool to
room temperature. Mix the reserved pie filling and the caramel topping in a small
saucepan and heat for about one minute, or until spreadable. Spoon the apple-
caramel mixture over the top of the cheesecake and spread evenly. Decorate
the edges of the cake with the pecan halves. Sprinkle the chopped pecans over
the top. Refrigerate until the cake is cool and serve.
APPLE DUMPLINGS
1 CAN CRESCENT ROLLS
2 GRANNY SMITH APPLES
Quarter apples and microwave them for at
least two minutes
WRAP APPLES IN CRESCENT ROLLS
pUT IN BAKING DISH
MIX TOGETHER 1 1/2 CUPS SUGAR
1 STICK OF BUTTER, MELTED
2 TABLESPOONS CORNSTARCH
MIX AND SPREAD ON TOP OF APPLES
POUR ONE 12 OUNCE CAN OF MOUNTAIN DEW ON TOP.
BAKE 45 MINUTES IN 350 DEGREE OVEN.
THESE ARE WONDERFUL, BEAUTIFULLY BROWN
WITH A WONDERFUL THICK SAUCE WHEN DONE
YOU CAN USE PART BROWN SUGAR AND WHITE
SUGAR IF YOU WISH, AND ADD SOME CINNAMON
TO ENHANCE THE FLAVOR INSTEAD OF ALL
WHITE SUGAR.
I use 1 cup brown sugar and 1/2 cup white sugar
and add cinnamon to taste.
I do not microwave the apples, as they cook
while they are baking.
When you wrap the cresent roll dough around the
apples, keep the side with the most dough “up”
in your baking dish. I use a 9 x 13 glass dish
sprayed with Pam.
---------------------------------------------------------------------
CARAMEL APPLE CHEESECAKE
One 21 -ounce can apple pie filling
One 9-inch graham cracker crust
Two 8-ounce packages of Cream Cheese at room temperature
1/2 cup sugar
1/4 teaspoon vanilla extract
2 eggs
1/4 Caramel topping (Ice cream topping)
12 pecan halves plus 2 TBSP chopped pecans
Preheat the oven to 350 degrees. Reserve 3/4 cup of the apple filling; Set aside.
Spoon the remaining filling into the crust. Beat together the cream cheese,sugar,
and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling
in the crust.Bake for 35 minutes or until the center of the cake is set. Cool to
room temperature. Mix the reserved pie filling and the caramel topping in a small
saucepan and heat for about one minute, or until spreadable. Spoon the apple-
caramel mixture over the top of the cheesecake and spread evenly. Decorate
the edges of the cake with the pecan halves. Sprinkle the chopped pecans over
the top. Refrigerate until the cake is cool and serve.
Tuesday, December 27, 2011
Recipes in a Jar
These sound so wonderful, I intend to do them this year. I will lose them for sure if I don't put them here, so here goes.....from St.Lawrence League Gifts in a Jar........and Gone-Ta-Pot.
Apple Cinnamon Pancake Mix...In a Jar!
3 cups flour
4 tsp. cinnamon
2 1/4 T sugar
2 T baking powder
1 1/4 tsp. salt
3/4 cup dried apple pieces
Mix all ingredients together until blended well. Place in a 1 quart (wide-mouth) canning jar. Attach a gift tag [or label] with instructions.
To make, combine 3/4 cup milk, 1 egg, and 2 T vegetable oil in a medium bowl. Whisk in the pancake mix, and mix until moistened but still lumpy. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown.
*OR add powdered milk, powdered egg, powdered butter to jar equal to amounts above.
-----------------------------------------------------------------------------------
Chicken Rice
3/4 cup brown rice (white rice works, too)
1/4 cup broken uncooked spaghetti
1 T dried minced onion
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
1 T dry parsley
3 chicken bouillon cubes
Place 2 T margarine, the rice mix, and 2 1/2 cups water in sauce pot. Bring to boil. Cover. Reduce heat to low. Simmer until done and fluffy.
------------------------------------------------------------------------------------
Onion Rice
1 cup brown rice
1/4 cup broken uncooked spaghetti
1 tsp. onion powder
2 T dried minced onion
1/4 tsp. garlic powder
1/4 tsp. salt
3 beef bouillon cubes
Place 2 T olive oil in sauce pot. Add 2 1/2 cups water. Add rice mix. Bring to boil. Reduce heat. Cover. Simmer until done and fluffy.
------------------------------------------------------------------------------------
Taco Rice
1 cup brown rice
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. cumin
1/4 tsp. garlic powder
2 T dry minced onion
cayenne pepper, to taste
Heat 1-2 T oil in sauce pot. Add packet. Cook rice a few minutes, stirring. Add 8 oz. can tomato sauce and 2 1/2 cups water. Bring to boil. Reduce to low. Cover. Simmer until done and fluffy.
---------------------------------------------------------------------------------
Lasagna Dinner...In a Jar!
1/4 cup plus 2 T instant dry milk
2 T plus 2 tsp. cornstarch
2 tsp. chicken or beef bouillon granules
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. pepper
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 cup dried minced onion
1/4 cup Parmesan cheese
3 cups egg noodles
Layer ingredients in 1 quart (wide-mouth) canning jar. Layer ingredients in order, and pack down ingredient before adding next ingredient. Attach a gift tag with the instructions.
To cook, brown hamburger in large skillet. Drain and rinse. Add Lasagna Dinner mix, 2 cups water, and 1 (16 oz.) can of tomato sauce. Bring this to a boil. Reduce the heat, and simmer for 15 minutes. Stir until thickened. Top with 2 cups mozzarella cheese about 5 minutes before serving. Allow cheese to melt.
----------------------------------------------------------------------------------
Pasta Soup in a Jar.
Pleasing Pasta Soup
1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 Tablespoons grated Parmesan cheese
1 Tablespoon minced dried onion
1 Tablespoon instant chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. dried oregano, crushed
Dash garlic powder
Mix all ingredients in a plastic bag or layer in an airtight container. Store, tightly sealed, until needed.
Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally. Makes 3 side dish servings.
Pleasing Pasta Soup - Mixes in a Jar
www.mixesinajar.com
Apple Cinnamon Pancake Mix...In a Jar!
3 cups flour
4 tsp. cinnamon
2 1/4 T sugar
2 T baking powder
1 1/4 tsp. salt
3/4 cup dried apple pieces
Mix all ingredients together until blended well. Place in a 1 quart (wide-mouth) canning jar. Attach a gift tag [or label] with instructions.
To make, combine 3/4 cup milk, 1 egg, and 2 T vegetable oil in a medium bowl. Whisk in the pancake mix, and mix until moistened but still lumpy. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown.
*OR add powdered milk, powdered egg, powdered butter to jar equal to amounts above.
-----------------------------------------------------------------------------------
Chicken Rice
3/4 cup brown rice (white rice works, too)
1/4 cup broken uncooked spaghetti
1 T dried minced onion
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
1 T dry parsley
3 chicken bouillon cubes
Place 2 T margarine, the rice mix, and 2 1/2 cups water in sauce pot. Bring to boil. Cover. Reduce heat to low. Simmer until done and fluffy.
------------------------------------------------------------------------------------
Onion Rice
1 cup brown rice
1/4 cup broken uncooked spaghetti
1 tsp. onion powder
2 T dried minced onion
1/4 tsp. garlic powder
1/4 tsp. salt
3 beef bouillon cubes
Place 2 T olive oil in sauce pot. Add 2 1/2 cups water. Add rice mix. Bring to boil. Reduce heat. Cover. Simmer until done and fluffy.
------------------------------------------------------------------------------------
Taco Rice
1 cup brown rice
2 tsp. chili powder
1/2 tsp. salt
1/4 tsp. oregano
1/4 tsp. cumin
1/4 tsp. garlic powder
2 T dry minced onion
cayenne pepper, to taste
Heat 1-2 T oil in sauce pot. Add packet. Cook rice a few minutes, stirring. Add 8 oz. can tomato sauce and 2 1/2 cups water. Bring to boil. Reduce to low. Cover. Simmer until done and fluffy.
---------------------------------------------------------------------------------
Lasagna Dinner...In a Jar!
1/4 cup plus 2 T instant dry milk
2 T plus 2 tsp. cornstarch
2 tsp. chicken or beef bouillon granules
1/4 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. pepper
1 tsp. dried parsley flakes
1/2 tsp. garlic powder
1/4 cup dried minced onion
1/4 cup Parmesan cheese
3 cups egg noodles
Layer ingredients in 1 quart (wide-mouth) canning jar. Layer ingredients in order, and pack down ingredient before adding next ingredient. Attach a gift tag with the instructions.
To cook, brown hamburger in large skillet. Drain and rinse. Add Lasagna Dinner mix, 2 cups water, and 1 (16 oz.) can of tomato sauce. Bring this to a boil. Reduce the heat, and simmer for 15 minutes. Stir until thickened. Top with 2 cups mozzarella cheese about 5 minutes before serving. Allow cheese to melt.
----------------------------------------------------------------------------------
Pasta Soup in a Jar.
Pleasing Pasta Soup
1/2 cup small shell macaroni or other small pasta
1/4 cup dry lentils
1/4 cup dried chopped mushrooms (optional)
2 Tablespoons grated Parmesan cheese
1 Tablespoon minced dried onion
1 Tablespoon instant chicken bouillon granules
1 tsp. dried parsley flakes
1/2 tsp. dried oregano, crushed
Dash garlic powder
Mix all ingredients in a plastic bag or layer in an airtight container. Store, tightly sealed, until needed.
Combine contents of package with 3 cups water in a 2-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 40 minutes, or until lentils are tender, stirring occasionally. Makes 3 side dish servings.
Pleasing Pasta Soup - Mixes in a Jar
www.mixesinajar.com
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