1 can crescent rolls
1/4 c. milk
6 eggs, well beaten
1/2 tsp. salt
1/4 tsp. pepper
1/8 tsp. garlic powder
3 Tbsp. Parmesan cheese
1 lb. sausage, cooked & crumbled
1 c. hash browns
1 c. cheese
Place crescent rolls in cookie sheet or pizza pan and seal edges. Sprinkle sausage and hash browns over dough. Mix eggs, salt, pepper, garlic powder and Parmesan cheese and pour over pizza. Sprinkle cheese over pizza. Bake at 375 degrees for 25 minutes.
Saturday, March 21, 2009
Tuesday, March 3, 2009
Corned Beef Dinner
Ingredients
1-4½ pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered
1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1½ pounds small (about 1-inch diameter) red potoatoes
Cooking Instructions
Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.
1-4½ pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered
1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1½ pounds small (about 1-inch diameter) red potoatoes
Cooking Instructions
Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.
Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.
Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.
Mexican Meat Mix
One of my personal favorite mixes!!!
5 lbs. beef roast or combination of beef and pork roasts
3 Tbsp. vegetable shortening
3 onions, chopped
1 (4-oz) can chopped green chilis
2 7-oz) cans green chili salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from roasts
Preheat oven to 200 degrees. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and raost about 12 hours, until well done. OR cook roasts with 1 cup water in pressure cooker 35-40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilis. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minutes over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of MEXICAN MEAT MIX.
Use in:
burritos
chalupas
chimichangas
enchiladas
supreme tacos
5 lbs. beef roast or combination of beef and pork roasts
3 Tbsp. vegetable shortening
3 onions, chopped
1 (4-oz) can chopped green chilis
2 7-oz) cans green chili salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from roasts
Preheat oven to 200 degrees. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and raost about 12 hours, until well done. OR cook roasts with 1 cup water in pressure cooker 35-40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilis. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minutes over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of MEXICAN MEAT MIX.
Use in:
burritos
chalupas
chimichangas
enchiladas
supreme tacos
Ready Hamburger Mix
The beginning of many meals, made in minutes!
4 lbs. lean ground beef
1 large onion, chopped
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. garlic salt
Brown ground beef in a heavy skillet. Drain. Add onion, and continue cooking over medium-low heat until onions are golden. Add remaining ingredients. Cool. Spoon mixture into four freezer-burn-proof containers. Seal and label containers. Freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX.
Use in:
Tacos, Taco Salad, Spaghetti, Hamburger Enchiladas, Hamburger Stroganoff, etc.
4 lbs. lean ground beef
1 large onion, chopped
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. garlic salt
Brown ground beef in a heavy skillet. Drain. Add onion, and continue cooking over medium-low heat until onions are golden. Add remaining ingredients. Cool. Spoon mixture into four freezer-burn-proof containers. Seal and label containers. Freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX.
Use in:
Tacos, Taco Salad, Spaghetti, Hamburger Enchiladas, Hamburger Stroganoff, etc.
Perfect Pancakes
For variety, add your favorite fruit to the batter.
1 1/2 c. PANCAKE MIX (see Pancake Mix recipe under "mixes" category)
1 egg. slightly beaten
1 c. water
3 Tbsp. vegetable oil
Put pancake mix in a medium blow. Combine egg, water and oil in a small bowl. Add egg mixture to pancake mix. Add more water for thinner pancakes. Blend well. Let stand 5 minutes. Cook ona hot oiled griddle about 3-4 minutes, until browned on both sides. Makes 10-12 4-inch pancakes.
1 1/2 c. PANCAKE MIX (see Pancake Mix recipe under "mixes" category)
1 egg. slightly beaten
1 c. water
3 Tbsp. vegetable oil
Put pancake mix in a medium blow. Combine egg, water and oil in a small bowl. Add egg mixture to pancake mix. Add more water for thinner pancakes. Blend well. Let stand 5 minutes. Cook ona hot oiled griddle about 3-4 minutes, until browned on both sides. Makes 10-12 4-inch pancakes.
Puff Oven Pancakes
4 Tbsp. butter or margerine
4 eggs
2/3 c. milk
2/3 c. PANCAKE MIX (see "mixes" category for pancake mix recipe)
Fiesta Fruit Topping (see below)
Fiesta Fruit Topping:
1 (10-oz) pkg. frozen rapsberries or strawberries, thawed
1 c. pineapple chunks, drained
1 banana, sliced
1/4 c. brown sugar, firmly packed
1/4 c. sour cream
Preheat oven to 450 degrees. Put 2 Tbsp. butter or margerine each in two 9-inch pie plates. Put in preheating oven to melt butter or margerine. In a blender, combine eggs, milk and pancake mix. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. Do not open oven while pancakes are cooking. top with Fiesta Fruit Topping or your choice of topping. Makes 2 large pancakes.
Fiesta Fruit Topping:
Spoon raspberries or strawberries on top of each warm Puff Oven Pancake. Top with pineapple chunks and banana. Sprinkle brown sugar over top. Top with teaspoonfuls of sour cream. Serve immediately.
VARIATION:
Tart Lemon Topping:Sprinkle 1 1/2 tsp. lemon juice over top of each warm Puff Oven Pancake. Sprinkle powedered sugar over top. Serve immediately.
4 eggs
2/3 c. milk
2/3 c. PANCAKE MIX (see "mixes" category for pancake mix recipe)
Fiesta Fruit Topping (see below)
Fiesta Fruit Topping:
1 (10-oz) pkg. frozen rapsberries or strawberries, thawed
1 c. pineapple chunks, drained
1 banana, sliced
1/4 c. brown sugar, firmly packed
1/4 c. sour cream
Preheat oven to 450 degrees. Put 2 Tbsp. butter or margerine each in two 9-inch pie plates. Put in preheating oven to melt butter or margerine. In a blender, combine eggs, milk and pancake mix. Pour batter into pie plates. Bake about 18 minutes, until pancakes are puffy and browned. Do not open oven while pancakes are cooking. top with Fiesta Fruit Topping or your choice of topping. Makes 2 large pancakes.
Fiesta Fruit Topping:
Spoon raspberries or strawberries on top of each warm Puff Oven Pancake. Top with pineapple chunks and banana. Sprinkle brown sugar over top. Top with teaspoonfuls of sour cream. Serve immediately.
VARIATION:
Tart Lemon Topping:Sprinkle 1 1/2 tsp. lemon juice over top of each warm Puff Oven Pancake. Sprinkle powedered sugar over top. Serve immediately.
Pancake Mix
If pancakes are popular at your house, you'll appreciate this mix.
10 c. all-purpose flour
2 1/2 c. instant nonfat dry milk
1/2 c. sugar
1/4 c. baking powder
2 Tbsp. salt
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6-8 months. Makes about 13 cups of pancake mix.
10 c. all-purpose flour
2 1/2 c. instant nonfat dry milk
1/2 c. sugar
1/4 c. baking powder
2 Tbsp. salt
Combine all ingredients in a large bowl. Stir together to blend well. Put in a large bowl. Stir together to blend well. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6-8 months. Makes about 13 cups of pancake mix.
Melt-In-Your-Mouth Muffins
2 1/3 c. MUFFIN MIX (see Muffin Mix recipe in "mixes" category)
1 egg, beaten
1 c. milk
Preheat oven to 400 degrees. Butter muffin cups. Put muffin mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to muffin mix. Stir until is just moistened; batter should be lumpy. Fill prepared muffin cups 2/3 full. Bake 15-20 minutes, until golden brown. Makes 12 large muffins.
VARIATIONS:
Jelly Muffins: Fill each muffin cup 1/3 full with batter. Drip 1 tsp. jelly on top of batter. fill cups 2/3 full with batter.
Cheese Muffins: Add 1 cup grated cheddar cheese to muffin mix before adding liquid ingredients.
Banana Muffins: Add 1/4 tsp. cinnamon and 1/4 tsp. nutmeg to muffin mix. Mash 1 banana and add to liquid ingredients before adding liquid to muffin mix.
Blueberry Muffins: Add 1 cup well-drained blueberries to liquid ingredients before adding liquid to muffin mix.
1 egg, beaten
1 c. milk
Preheat oven to 400 degrees. Butter muffin cups. Put muffin mix in a medium bowl. Combine egg and milk in a small bowl. Add all at once to muffin mix. Stir until is just moistened; batter should be lumpy. Fill prepared muffin cups 2/3 full. Bake 15-20 minutes, until golden brown. Makes 12 large muffins.
VARIATIONS:
Jelly Muffins: Fill each muffin cup 1/3 full with batter. Drip 1 tsp. jelly on top of batter. fill cups 2/3 full with batter.
Cheese Muffins: Add 1 cup grated cheddar cheese to muffin mix before adding liquid ingredients.
Banana Muffins: Add 1/4 tsp. cinnamon and 1/4 tsp. nutmeg to muffin mix. Mash 1 banana and add to liquid ingredients before adding liquid to muffin mix.
Blueberry Muffins: Add 1 cup well-drained blueberries to liquid ingredients before adding liquid to muffin mix.
Muffin Mix
8 c. all-purpose flour
2/3 c. sugar
1/3 c. baking powder
1 Tbsp. salt
1 c. vegetable shortening
In a large bowl, combine flour, sugar, baking powder and salt. Mix well. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 10 cups of MUFFIN MIX.
2/3 c. sugar
1/3 c. baking powder
1 Tbsp. salt
1 c. vegetable shortening
In a large bowl, combine flour, sugar, baking powder and salt. Mix well. With a pastry blender, cut shortening into dry ingredients until evenly distributed. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 10 cups of MUFFIN MIX.
Frosting Mix
8 cups powdered sugar
1 1/2 cups dehydrated butter
1 cup cornstarch
Store mix in an airtight container until ready to use.
To make frosting, combine 1 cup frosting mix with 2 tsp. water or milk, and a drop of vanilla and almond extract. Add more water if necessary to make a creamy frosting.
1 1/2 cups dehydrated butter
1 cup cornstarch
Store mix in an airtight container until ready to use.
To make frosting, combine 1 cup frosting mix with 2 tsp. water or milk, and a drop of vanilla and almond extract. Add more water if necessary to make a creamy frosting.
Cake Mix
7 cups flour
3 1/4 cups sugar
1 3/4 cups dehydrated butter
1/3 cup dehydrated milk
3 tbsp. baking powder
2 tsp. salt
Store mix in an airtight container until ready to use.
To make oreo cookies, simply combine 2 cups cake mix, 2 tbsp. cocoa, 1/4 cup oil, and 2 eggs. Beat into a thick batter, then place by tbsp. full onto parchment-lined baking sheets. Bake at 350 for 10-12 minutes, until cookies are done. Cool completely, then spread frosting between two cookies, and enjoy!
3 1/4 cups sugar
1 3/4 cups dehydrated butter
1/3 cup dehydrated milk
3 tbsp. baking powder
2 tsp. salt
Store mix in an airtight container until ready to use.
To make oreo cookies, simply combine 2 cups cake mix, 2 tbsp. cocoa, 1/4 cup oil, and 2 eggs. Beat into a thick batter, then place by tbsp. full onto parchment-lined baking sheets. Bake at 350 for 10-12 minutes, until cookies are done. Cool completely, then spread frosting between two cookies, and enjoy!
All-Purpose Quick Mix
8 1/2 c all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 1/2 c. instant nonfast dry milk
2 1/4 c. vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of QUICK MIX.
VARIATION: Use 4 1/2 cups all-purpose flour and 4 1/2 cups whole-wheat flour instead of 8 1/2 cups all-purpose flour. Increase baking powder to 2 Tbsp.
1 Tbsp. baking powder
1 tsp. salt
2 tsp. cream of tartar
1 tsp. baking soda
1 1/2 c. instant nonfast dry milk
2 1/4 c. vegetable shortening
In a large bowl, sift together all dry ingredients. Blend well. With pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label. Store in a cool, dry place. Use within 10-12 weeks. Makes about 13 cups of QUICK MIX.
VARIATION: Use 4 1/2 cups all-purpose flour and 4 1/2 cups whole-wheat flour instead of 8 1/2 cups all-purpose flour. Increase baking powder to 2 Tbsp.
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