Blueberry Pancakes
Servings: Makes about 24 pancakes.
Ingredients
2 cups all purpose flour
2 tsp baking powder
1 tsp salt
1/4 cup sugar
2 eggs
2 cups milk
1/3 cup butter, melted
1 cup blueberries, fresh or frozen
Vegetable oil for griddle
Directions
Sift flour, baking powder, salt and sugar into a medium bowl. In a large bowl, beat together eggs, milk and melted butter. Add dry ingredients all at once to wet ingredients and beat to a smooth batter. Carefully fold in blueberries. Heat pancake griddle or a frying pan until it is moderately hot, about 300° to 325°, and add oil to coat. Pour 1/4 cup batter for each pancake onto the heated griddle. Leave sufficient space for the batter to spread. Bake until the top of the pancake is full of bubbles and the bottom is golden. Turn pancakes over and continue cooking until the bottom is golden brown. Serve with butter and syrup.
Wednesday, May 27, 2009
Recipe: From Shauna
Bag Meal: Rice Soup
1 Chicken bullion cube
Chicken rice-a-roni box
Veggies (in can or use fresh)
1 Tb Dried Onions
1 can Cream of Chicken
Add:
Fresh veggies if preferred
1 8oz cream cheese package
Directions:
Boil 5 cups water with bullion cube. Add rice and seasoning. Return to boil, simmer 10 minutes. Add veggies and onion. Simmer 5 minutes and add Cream of Chicken soup. Heat through and stir in cream cheese until melted. Serve with sliced almonds on top if desired.
1 Chicken bullion cube
Chicken rice-a-roni box
Veggies (in can or use fresh)
1 Tb Dried Onions
1 can Cream of Chicken
Add:
Fresh veggies if preferred
1 8oz cream cheese package
Directions:
Boil 5 cups water with bullion cube. Add rice and seasoning. Return to boil, simmer 10 minutes. Add veggies and onion. Simmer 5 minutes and add Cream of Chicken soup. Heat through and stir in cream cheese until melted. Serve with sliced almonds on top if desired.
From Shauna:
Bag Meal: Rice Casserole
1 can Cream of Mushroom (or Chicken) Soup
1 cup Long Grain Rice
1 can roast beef (or ground beef, any meat will do)
2 Tb dried onion
Add fresh:
1 cup diced celery
3 Tb margarine
4 cup water
Directions:
Rehydrate onion in water. Simmer celery and onion in margarine until tender. Add soup, water and rice. Mix well. Cook over medium heat for 15 minutes. Stir in meat. Pour in greased casserole dish. Bake uncovered at 350 for 45 minutes.
1 can Cream of Mushroom (or Chicken) Soup
1 cup Long Grain Rice
1 can roast beef (or ground beef, any meat will do)
2 Tb dried onion
Add fresh:
1 cup diced celery
3 Tb margarine
4 cup water
Directions:
Rehydrate onion in water. Simmer celery and onion in margarine until tender. Add soup, water and rice. Mix well. Cook over medium heat for 15 minutes. Stir in meat. Pour in greased casserole dish. Bake uncovered at 350 for 45 minutes.
Recipe from Macey's
LEMON VELVET CHICKEN RICE SOUP
Preparation Time: 4 minutes
Cook Time: 1 minute
Servings: 6
Ingredients
414 1/2-ounce cans roasted garlic chicken broth, divided
2 large lemons
3 cups cooked rice, divided
1 cup heavy cream
26 oz packages precooked, grilled chicken strips, cut into 1/2-inch pieces
1/3 cup chopped chives
Salt and ground black pepper, to taste
chives, for garnish
lemon peel, for garnish
Directions
Heat broth, reserving 1/4 cup, in 3- to 4-quart saucepan over medium heat until it comes to a simmer
Meanwhile, zest lemon peel; set aside. Juice lemons; set aside.
In a food processor or blender, combine 1 1/2 cups cooked rice, heavy cream and remaining 1/4 cup broth; process until smooth. Add rice mixture, remaining cooked rice, lemon juice and chicken strips to broth. Simmer 5 to 8 minutes, or until heated through.
Add chopped chives; cook 1 minute. Season to taste with salt and pepper. Garnish with lemon peel and chives, if desired.
Preparation Time: 4 minutes
Cook Time: 1 minute
Servings: 6
Ingredients
414 1/2-ounce cans roasted garlic chicken broth, divided
2 large lemons
3 cups cooked rice, divided
1 cup heavy cream
26 oz packages precooked, grilled chicken strips, cut into 1/2-inch pieces
1/3 cup chopped chives
Salt and ground black pepper, to taste
chives, for garnish
lemon peel, for garnish
Directions
Heat broth, reserving 1/4 cup, in 3- to 4-quart saucepan over medium heat until it comes to a simmer
Meanwhile, zest lemon peel; set aside. Juice lemons; set aside.
In a food processor or blender, combine 1 1/2 cups cooked rice, heavy cream and remaining 1/4 cup broth; process until smooth. Add rice mixture, remaining cooked rice, lemon juice and chicken strips to broth. Simmer 5 to 8 minutes, or until heated through.
Add chopped chives; cook 1 minute. Season to taste with salt and pepper. Garnish with lemon peel and chives, if desired.
http://tastyplanner.com/
Hey, this is a cool site! It has hundreds of recipes, you can search by category or ingredient, and it will make your shopping list and week long menu for you. There are some really unique recipes on there, but I liked that most of them do not require a lot of special ingredients, for the most part I already have a lot of it on hand. When you are done selecting your menu for the week, you can delete off the items on your grocery list you already have and organize it in the order you want to shop.
Thought you might want to check it out! Have a great week cooking!
Thought you might want to check it out! Have a great week cooking!
Thursday, May 14, 2009
Stew
"CANNERY” BEEF STEW
The Beef Stew canned at the Cannery doesn’t really need anything added to it. Some people add a can of tomatoes to it, or a can of diced tomatoes, or a can of stewed tomatoes, or extra vegetables. Some enjoy adding cooked noodles or macaroni. One family adds a can of Mesa Cannery Vegetable Soup to our Beef Stew. Be creative! Enjoy!
The Beef Stew canned at the Cannery doesn’t really need anything added to it. Some people add a can of tomatoes to it, or a can of diced tomatoes, or a can of stewed tomatoes, or extra vegetables. Some enjoy adding cooked noodles or macaroni. One family adds a can of Mesa Cannery Vegetable Soup to our Beef Stew. Be creative! Enjoy!
Hungarian Goulash
HUNGARIAN GOULASH
1½ lbs. round steak, cut into 1/4 tsp. pepper
½ inch cubes, OR use ½ tsp. salt
2 - 3 (15 oz) cans beef chunks 1/4 tsp. garlic powder
3 Tbsp. oil 1 medium onion, sliced (Pg 44)
1/3 Cup flour 1 (16 oz) can tomatoes
1 Tbsp. paprika 1/3 Cup water
Hot, buttered noodles 2/3 Cup evaporated milk
Brown meat in hot oil in large saucepan. Mix together flour, paprika, salt, pepper and garlic powder and add to meat. Add onion, tomatoes and water. Cover. Simmer one hour, stirring occasionally. Gradually stir evaporated milk into hot mixture. Simmer 15 minutes, stirring frequently. Serve over hot buttered noodles. Makes 6 one-half cup servings.
1½ lbs. round steak, cut into 1/4 tsp. pepper
½ inch cubes, OR use ½ tsp. salt
2 - 3 (15 oz) cans beef chunks 1/4 tsp. garlic powder
3 Tbsp. oil 1 medium onion, sliced (Pg 44)
1/3 Cup flour 1 (16 oz) can tomatoes
1 Tbsp. paprika 1/3 Cup water
Hot, buttered noodles 2/3 Cup evaporated milk
Brown meat in hot oil in large saucepan. Mix together flour, paprika, salt, pepper and garlic powder and add to meat. Add onion, tomatoes and water. Cover. Simmer one hour, stirring occasionally. Gradually stir evaporated milk into hot mixture. Simmer 15 minutes, stirring frequently. Serve over hot buttered noodles. Makes 6 one-half cup servings.
Pioneer Stew
PIONEER STEW
Makes 8 servings
1 1/4 Cups dried pinto beans 1 (15 oz) can undrained whole
(Or kidney beans) kernel corn
1 tsp. salt 1 (15 oz) can undrained tomatoes
½ -1lb. ground beef ½ tsp. chili powder
½ Cup chopped onion 3/4 tsp. salt
½ Cup minced green pepper ½ Cup shredded sharp American
6 - 8 Cups cold water cheese
In large saucepan place washed and drained beans (Page 42), cold water and salt. Bring to a boil. Cover and simmer 2 minutes. Remove from heat and let stand for 1 hour. Return to heat and simmer 1 hour and 15 minutes. In skillet cook ground beef, chopped onion, and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder and salt to beans. Simmer 20 minutes. Combine 1 Tbsp flour with 2 Tbsp water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese. NOTE: You may use 1 can of ground beef in place of fresh ground beef.
Makes 8 servings
1 1/4 Cups dried pinto beans 1 (15 oz) can undrained whole
(Or kidney beans) kernel corn
1 tsp. salt 1 (15 oz) can undrained tomatoes
½ -1lb. ground beef ½ tsp. chili powder
½ Cup chopped onion 3/4 tsp. salt
½ Cup minced green pepper ½ Cup shredded sharp American
6 - 8 Cups cold water cheese
In large saucepan place washed and drained beans (Page 42), cold water and salt. Bring to a boil. Cover and simmer 2 minutes. Remove from heat and let stand for 1 hour. Return to heat and simmer 1 hour and 15 minutes. In skillet cook ground beef, chopped onion, and green pepper until meat is browned and vegetables are tender. Drain off fat. Add meat mixture, corn, tomatoes, chili powder and salt to beans. Simmer 20 minutes. Combine 1 Tbsp flour with 2 Tbsp water. Stir into stew. Cook and stir until thickened and bubbly. Stir in cheese. NOTE: You may use 1 can of ground beef in place of fresh ground beef.
Sunday, May 3, 2009
My Aunts Delicious Canned Bean Recipe
Dilly Beans
(4 Jars)
2 lb Green Beans
¼ cup Canning Salt
2 ½ cup Vinegar
2 ½ cup Water
1 tsp Cayan Pepper
4 Cloves Garlic
4 heads of Dill
Directions:
Trim green beans (fresh must be used for jars, if eating immediately you may use canned green beans). Add salt, vinegar, and water to pan and bring to boil. Pack green beans in jar. Put in each jar: ¼ of a cayan pepper, 1 head of dill, 1 clove of garlic. Pour boiling liquids in jar. Boil lids (not ring) be sure there is no liquid on the rim of the jar. Put lid and ring on and place in canner. Don’t pressurize, just bring to a boil for 10 minutes. The longer they sit the better. These will have several years of shelf life.
(4 Jars)
2 lb Green Beans
¼ cup Canning Salt
2 ½ cup Vinegar
2 ½ cup Water
1 tsp Cayan Pepper
4 Cloves Garlic
4 heads of Dill
Directions:
Trim green beans (fresh must be used for jars, if eating immediately you may use canned green beans). Add salt, vinegar, and water to pan and bring to boil. Pack green beans in jar. Put in each jar: ¼ of a cayan pepper, 1 head of dill, 1 clove of garlic. Pour boiling liquids in jar. Boil lids (not ring) be sure there is no liquid on the rim of the jar. Put lid and ring on and place in canner. Don’t pressurize, just bring to a boil for 10 minutes. The longer they sit the better. These will have several years of shelf life.
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