1 lb lean ground beef
1 finely chopped onion..that's what the recipe says..I omitted that because we happen not to like onions:)
1 cup finely chopped celery
Fry this together until beef is browned and onion and celery are cooked.
1 398 ml (14 oz)can tomato sauce
1 341 ml (12 0z) can corn, with liquid
1 398 ml can kidney beans, drained
1/3 cup salsa
1 tbsp chili powder..I use Mexican chili powder
3 tbsp taco seasoning
3 cups water
Simmer for 10 to 15 min.
This soup is fairly thick so add a little more water if you wish. Recipe can easily be doubled or tripled..I didn't but should have:)
Add taco chips, shredded cheese and sour cream to your individual soup bowls.
- 1 package Sundried Tomato Tortillas
- 1 can black beans
- 1 can corn
- 1 can green chilies
- 1 onion chopped
- 4 cups cooked leftover chicken, shredded or cubed
- 1 ~ 5oo ml. light sour cream
- 1 can mushroom soup
- 1 can refried beans
- 3 cups shredded cheddar or use shredded tex mex cheese
- Spread the tortilla shells with a good tablespoon of refried beans.
- Mix together the black beans, corn, green chilies left over chicken and chopped onion.
- Mix together the mushroom soup and sour cream to make a sauce.
- Put one third of sauce on the bottom of the pan.
- Put one third in with the chicken mixture.
- Divide the chicken mixture between the tortilla shells, and roll up. Lay them in a greased 9 by 13 pan. . you may need another pan.
- Put the remainder sauce on top of the tortillas. . .and sprinkle with the cheese.
- Bake in a 350 oven for about 30 minutes or until the cheese is bubbly and the dish is heated through.
- Serve with salsa .. .guacamole and tortilla chips.
- 1/2 cup warm water
- 1 teaspoon sugar
- 1 teaspoon unflavored gelatin
- 1 tablespoon instant yeast.
- 1/4 cup butter
- 1/4 cup sugar
- 1 egg
- 1/3 cup whole milk
- 1 tsp. vanilla
- 3/4 cup gluten-free bread/bun mix (I use Kinickinnik)
- 1/2 cup white corn flour
- 1/4 cup tapioca flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 3/4 cup raisins soaked in boiling water for a few minutes (drain water)
- Proof yeast with sugar, gelatin and instant yeast
- In mixer bowl cream butter and sugar until light and fluffy
- Beat in egg, milk and vanilla
- Add dry ingredients and beat on high speed for 2-3 minutes until batter looks smooth and stretchy.
- Scrape dough into a medium sized loaf pan and let rise until loaf rounds top of pan. (Cover pan with plastic wrap)
- Bake at 350 degrees F. for 45 minutes or until nicely browned. Don't under bake.
- Remove from oven and cool for several minutes before removing from pan to finish cooling on wire rack before slicing.
- 6 large tart apples
- 1 cup sugar
- 1 cup water
- 1/2 teaspoon red food colouring (optional)
- Peel and thinly slice apples.
- Place in a 9" x 12" greased baking dish.
- Combine water, sugar and colouring and boil to a syrup (about 5 minutes) over medium heat.
- Pour over sliced apples.
- Top with cinnamon puffs (directions below) and bake at 375° for about 30 minutes.
- Serve warm with premium vanilla ice-cream.
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup shortening
- 3/4 cup milk
- 2 tablespoons melted butter
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
- Combine flour, baking powder and salt.
- Cut in butter with pastry blender to form crumbs.
- Stir in milk to make a soft dough.
- Drop by spoonfuls on top of apples.
- Combine melted butter, sugar and cinnamon for topping.
- Make a dent in the top of each puff and spoon on a little topping.
Notes: If the apples are rather slow-cooking, I place the pan in the oven for some fifteen or twenty minutes to pre-cook before topping with the cinnamon puffs.
They are soft and tender and freeze wonderfully. I usually take out one cookie from the freezer. . .putting it aside to thaw. ..but have yet to taste it completely thawed . .. .since I just can't wait.
- 3/4 cup butter
- 1 cup white sugar
- 1/2 cup brown sugar
- pinch salt
- 2 eggs
- 3/4 cup buttermilk
- 3/4 teaspoon baking soda
- 3 1/2 cup flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla
- 1 1/2 cup icing sugar
- a few teaspoons milk
- dash lemon extract
- Cream the softened butter and the sugars and salt. Add the eggs and stir well to combine.
- Stir together the buttermilk and baking soda.
- Combine the flour and baking powder.
- Stir the flour and baking powder and buttermilk and soda into the creamed mixture.
- Add the vanilla.
- Drop by teaspoons onto the cookie sheet
- Bake at 375 F for 7 - 10 minutes.
- Allow to cool on baking rack
- Stir together the icing sugar, milk to make a thin spreadable icing and a little lemon extract.
- Spread over cookies and if you want to dress them up seasonally. . .give them a few sprinkles before the icing sets.
- 1 -2 tablespoons olive oil
- 2 onions, chopped
- 2 cloves garlic, chopped
- 1 tablespoon chopped or grated ginger root
- 1 pinch hot red chili flakes
- 2 teaspoons cumin
- ¼ teaspoon cinnamon
- 1 carrot, chopped
- 1 rib celery, chopped
- 1 lg can (28 oz) plum tomatoes, with juices, pureed
- 6 cups chicken stock (or water and 2 - 3 bouillon cubes)
- 1 can (2 cups) small green lentils, rinsed
- 1 can (2 cups) chickpeas, rinsed
- 2 cups cooked, cubed chicken
- 1 tablespoon lemon juice
- 2 tablespoons fresh cilantro
- Heat oil and add onions, garlic, ginger root, hot pepper flakes, cumin and cinnamon.
Cook for about 2-3 minutes, stirring.
- Add carrot, celery and tomatoes. Bring to boil.
- Add chicken stock, lentils and chickpeas and continue cooking another 30 – 40 minutes.
- Add cooked chicken near the end. Season with salt and pepper according to taste. Add lemon juice and sprinkle with cilantro just before serving.
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 cup butter
- 1/2 cup shortening
- 2 egg yolks
- milk to make 2/3 cup
- 5 cups sliced apricots
- 1 1/2 cup sugar
- 1/3 cup minute tapioca
- 2 tablespoons butter
- 2 egg whites
- 1 cup icing sugar
- several tablespoons water to make thin glaze
- In a large bowl, combine the flour and salt. . .cut in the butter and shortening until the crumbs are the size of oatmeal. You can use your food processor for this too, pulse, don't run at full speed.
- Put the egg yolks in a measuring cup and add enough milk to make 2/3 cup.
- Slowly add to the flour mixture, pulse with the food processor until it begins to come together or mix in with your fork.
- Dump it all onto the counter and knead it into a ball, just until it comes together.
- Wrap in a plastic wrap. . shaping it into a flat rectangular disk.
- Slice apricotsand mix in sugar and tapioca.
- Divide the pastry dough into two parts. . . the larger tart pan will require about 2/3 of the total. Do this pan first and use the remainder to add to the smaller tart pan.
- Divide each part in half and roll out very thinly using flour to keep from sticking on the counter. Use a bench scraper to slide under the pastry dough to keep from tearing.
- Carefully transfer into the tart pan by rolling the pastry around the rolling pin.
- Divide the filling between the two tart pans.
- Dot with butter.
- Cover with remaining pastry, and crimp the edges shut.
- Beat the egg whites until very soft peaks form and with your hand. . .spread it over the crust.
- Bake in a 400 F oven for about 40 minutes or until golden brown. The smaller one will be done sooner.
1/2 cup cocoa
1 cup hot water
3/4 cup butter
2 1/2 cups flour
2 cups sugar
1/2 tsp salt
1 tsp baking soda
2 eggs beaten
1/2 cup buttermilk
1 tsp vanilla
1 cup chopped nuts
1. Mix cocoa in hot water, stir in butter and allow to cool
2. Whisk together dry ingredients, stir in cocoa mixture and eggs
3. Beat in buttermilk, vanilla and nuts
4. Spread in large cookie sheet.. approx 13x17"
5. Bake for 20 min at 375º
454 g bag of miniature marshmallows
1 1/2 cups chocolate chips
1 cup peanut butter
3 cups rice krispies
1. When cake is done spread the marshmallows over the top and put cake back in the oven till the marshmallows melt. Set aside to cool completely.
2. Melt chocolate chips and peanut butter in microwave for 1 min, stir in rice krispies and spread over cooled cake. Chill in fridge to set the topping.
3. This cake freezes well.
Now that summer is all but over . . you may think about putting your grill away. . .but if you have a covered gas grill . . . try barbecuing chicken the easy way. Beer can chicken has been around for awhile but if you don't drink beer . . .there is a chance you haven't tried this easy recipe.
What ever you use to steam your chicken from the inside is really beside the point.
You can use beer with no alcohol, cola. . or put chicken broth in the can too.
If you are starting with a full can. . empty it down to 2/3 full. Use a can opener to put additional holes in the top of the can.
Rinse and dry your chicken inside and out.
Sprinkle it liberally with Cajun seasoning or seasoning salt if you don't want it spicy. .. inside and out.
I purchased a rack to set my can on . .to stabilize the whole chicken.. . but you can simply put your can on a older metal pie plate or square pan.
Preheat your grill to 350 F. If possible. . .leave the center burner off and turn on the outer burners. If you can't do this. . .preheat one side and set your chicken on the other side. . and turn your chicken occasionally.
Set your chicken on the can. .firmly.
Put your chicken on the grill. . . close the cover. .and cook it about one hour. Test to make sure it is done by piercing the thigh . .juices should run clear. The thigh should be tender and easily twisted in its socket. If it is the first time you are making it on your grill .. depending on the size of your chicken. . .leave additional time ..the chicken can sit with foil on it for awhile before cutting it up and be kept warm in the oven while your side dishes finish. I'd rather be waiting for my side dishes to finish than be waiting for the chicken to be done.
Remove the chicken from the grill . ..you'll need to use clean pot holders. . .. Be careful. The remaining broth in the can is very hot. You may want to use some paper towels with your pot holders. .it can be a bit messy. Leave the pan on the grill for now. .just lift the chicken off the can.
Cover with foil a few minutes. .and cut it into serving pieces.
- ½ cup softened butter
- 2 ½ cups sugar
- 3 eggs
- ½ cup oil
- 2 cups sour cream
- 20 - 25 drops peppermint oil (not extract)
- 2 tablespoons baking ammonia dissolved in 2 Tbsp hot water
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 8 cups flour
- In large mixing bowl, beat butter and sugar, then beat in the eggs one at a time.
- Dissolve baking ammonia in hot water. May need to use a spoon or your fingers to make sure there are no lumps.
- Add oil, sour cream, peppermint oil and baking ammonia to egg mixture, beating each in well.
- In separate bowl mix dry ingredients and add to wet ingredients, stirring with wooden spoon or using a hook attachment on your large mixer.
- Cover and let stand in fridge overnight.
- Prepare cookie sheets (preferably light colored, aluminum) by coating lightly with shortening (using a paper towel). Then sprinkle lightly with flour, tilt cookie sheet and tap ends to allow flour to spread evenly all over.
- Divide dough into four parts to roll out. Roll out to ¼ - 1/3” thickness, using a light dusting of flour on rolling surface as well as on top of dough.
- Cut with small round cookie cutter or small tomato paste tin.
- Bake at 400° F a tad above centre of oven for 7 minutes if doing toonie size cookies or 10 minutes if doing tomato paste can size ( test underside of cookie - until golden from underneath.)
- Remove onto wire cooling racks. Re-use cooled baking sheet without washing. You can scrape up the flour with a plastic scraper and dust with flour again, but you don’thave to keep greasing it up for the rest of the batch. One batch makes 12 - 14 dozen large cookies, depending on size. (half recipe makes 12 dozen toonie cookies)
- 1 Angel Food Cake Mix
- Fresh Fruit (peaches, blackberries and raspberries...or add strawberries, blueberries and kiwi)
- whipping cream
- 1 1/2 cups fruit juice (peach, pineapple, etc.)
- 2 tablespoons corn starch
- 1/4 cup sugar
- 1 tablespoon lemon juice
- Mix cake according to directions; spread in sheet cake sized pan (lined with parchment paper) and bake for 15 minutes. Cool. Remove from pan.
- Prepare glaze by combining ingredients and microwaving on Medium/High until thickened and clear...stirring every minute. Cool.
- Spread half of glaze on base.
- Arrange sliced fruit on glaze-topped cake.
- Spread with remaining glaze.
- Serve with whipped cream.
Optional Method #2 :
When making fruit flans in round pans, I always add a custard layer, and so I decided to use the same custard as a base for the fruit on the sheet cake. Spread custard over sheet cake; top with fruit, spread with glaze and decorate as desired.
- 1 package vanilla pudding and pie filling (3 1/4 oz.)
- 1 1/2 cups milk
- 500 ml. cream cheese, softened
- 1 cup whipping cream, whipped
- Cook vanilla pudding according to directions.
- Cool slightly, then beat in softened cream cheese until smooth.
- Cool completely.
- Fold in whipped cream.
This custard is enough for two fruit flans...it stores well in the freezer.
Button up your lip securely
'gainst the words that bring a tear.
Be swift with Words of COMFORT,
Words of PRAISE, and Words of CHEER.
This recipe comes from my friend Marlene , I have gotten some really good recipes from her and this has got to be one of our favortites. Thanks Marlene. As usual I have tweaked it to accommodate our families life style. I will post the original and share how I have changed it up a bit.
The muffin is moist and great take along snack for packed lunches. I also like mine served with a slice of cheddar cheese........ try it, you'll see it is good.
- 1 1/2 cups flour (try 1/2 cup of whole wheat, and 1/2 cup of bran replacing 1 cup of all purpose flour, or replacing 1/2 cup of flour with 1/2 of oats)to increase fiber.
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt ( never double if you double the recipe)
- 3/4 cup sugar ( I have reduced it to 1/2 cup or even 1/3 cup)
- 1/2 cup melted butter or vegetable oil ( I cut it by half)
- 1 egg
- 3 mashed bananas
- Chocolate chips or raisins as desired.
- Sift together, flour, baking powder baking soda and salt.
- Combine sugar, oil, egg and mashed bananas.
- Stir in the dry ingredients, batter should be lumpy.
- Fold in the chocolate chips, or raisins.
- Put into greased muffin tins
- Bake at 375 for 18-20 minutes or til golden brown.
- Cool 5 minutes and remove from the pan.
- 1/2 lb. boneless beef round steak, cut into 1/4" cubes
- instead I used 1 lb of lean ground beef
- 1 cups chopped onion
- 2 tablespoons oil
- 2 teaspoons flour
- 1/2 tsp. salt
- 1/8-1/4 teaspoon crushed red pepper (depending on personal taste)
- 3 tablespoon chopped raisin (optional)
- 1/3 cup sliced pimento stuffed green olives
- 2 hard boiled eggs, chopped
- In a skillet cook the beef and onion in oil til meat is done and onions are tender.
- Stir in the flour, red pepper and salt.
- Cover and cool, when cooled add olives eggs and raisin.
- 4 cups flour
- 1 cup hot milk
- 3/4 cup melted lard
- 1/2 tsp. salt
- In a bowl combine the flour, salt, with the hot milk and melted lard.
- Mix until well combined.
- Work dough with hands until well mixed.
- Divide dough into 8 equal portions.
- On a lightly floured surface roll each portion in to a 6" circle.
- Divide meat mixture evenly among all the circles.
- Fold over the dough and crimp edge or use the fork to seal.
- Transfer to a baking sheet and bake at 400 for 20 to 25 minutes or til golden.
- Makes 8 servings.
Just a personal note, I have noticed that it is best not to more than double the recipe for the pastry, other wise it does not work well. Actually I have the best results with working one recipe at a time. I recently made 64 of these to freeze for lunches. It is a nice change from sandwiches. Or serve along a nice bowl of soup and salad and you have a great supper.
- 12 chocolate wafer cookies
- 2 tablespoons instant coffee granules
- 1/4 cup boiling water
- 1 1/2 cups cream (half & half)
- 1 package instant vanilla pudding
- 1/4 teaspoon cinnamon
- 3 cups cool whip
- chocolate shavings
- Put wafers in bottoms of muffin tins. I use Mr. Christie’s Chocolate Wafers and put them into the extra large sized muffin tins. You don’t have to use liners, but you can. It adds a rippled effect, but you have to remove the paper as soon as you take them out of the freezer, before sprinkling with chocolate shavings.
- Dissolve coffee in water; set aside.
- Beat together cream, pudding and cinnamon, about 2 min. Add cool whip and coffee, beating to mix well.
- Pour into muffin tins. Freeze.
- Remove from muffin tins onto serving plates. Decorate with chocolate shavings. Serve frozen.
Stir Fry is a good dish to make when you have things in your fridge like a half a pepper, a few mushrooms and the end of a zucchini .
For the Marinade:
- 1/2 cup low sodium soya sauce
- 1/2 cup red wine
- 2 cloves garlic minced
- 1 tablespoon Montreal Steak Spice
- olive oil (see instructions for amounts)
- sliced mushrooms
- sliced onions
- red or yellow pepper strips
- zucchini, cut into strips (discard the soft centre)
- 1 1/2 tablespoons Hoisin Sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon orange juice
- reserved marinade
- 2 teaspoons cornstarch
- 1-2 tablespoons cold orange juice
- Marinate meat for at least an hour - not more than 3 hours
- Drain meat, reserving the marinade, and saute' in 1 tablespoon hot olive oil just until meat is browned.
- Remove from pan and set aside in a bowl.
- Add another tablespoon of oil to the pan.
- Add onions and mushrooms and peppers and stir fry until vegetables are almost tender.
- Add zucchini strips and meat.
- Add Hoisin sauce, balsamic vinegar and orange juice and as much of the marinade as needed to make the amount of sauce you prefer.
- Cover and let cook for 2 or 3 minutes.
- Mix 2 teaspoons cornstarch with a little more cold orange juice and stir into the sauce in the pan. Cook until sauce thickens. If needed, you can add more cornstarch and juice to thicken it to your liking.
- Serve immediately over rice or thin noodles.
Round up the ingredients:
1/2 cup margarine
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
2/3 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1 cup oatmeal
1/4 cup sesame seeds
1/4 cup sunflower seeds
1/4 cup coconut
1/4 cup chopped nuts (I used pecans)
1/4 cup pepitas (pumpkin seeds)
1/2 cup chocolate chips
1/2 cup raisins (I used dried cranberries)
Here's how you combine them:
Cream margarine with both sugars, add egg and vanilla and mix well.
Combine flour, oatmeal, baking soda, salt and mix well with creamed mixture. Add vanilla.
Stir in the rest of the ingredients.
Drop by tsp on parchment lined or greased baking sheets.
Bake at 375º for 10 min.
Yields: 2 1/2 doz
Every fall I can't wait to dig in and pull the last of the fresh potatoes, carrots, onions and of course fresh corn. This year is been extra special, as we have our own fresh corn.
Corn Chowder Soup has been a favorite for years. It brings back memories to many ski vacations.
I will give you the original recipe, whereas I actually double all the vegetables. We all like our soup thick.
- 2 tins creamed corn ~ I use fresh corn from about 4 large cobs.
- 2 tins cream of celery soup
- 2 tins cream of mushroom soup
- 1 onion
- 1/2 green pepper
- 2 C. cooked potatoes ~ I add a few carrots and celery stalks.
- 1 large tin chopped tomatoes
- 1 pound bacon ~ I use Mennonite Farmer Sausage from Rempel's
- 2 quarts milk
- You need to add pepper and salt to taste.
Place all ingredients into large soup pan and heat slowly as milk tends to burn on quickly.
You can almost taste this. Imagine the aroma in your kitchen.
Hope you can all get out there and find some fresh Chilliwack Corn.
I freeze this soup. No soup tastes as good as fresh, but when one does not have the fresh produce in winter, this is second best.
- 10 pounds of pickling cukes (yield about 8 jars)
- 5 cups white vinegar used for pickling
- 13 cups water
- 1 cup sugar
- 1 cup pickling salt…coarse
- garlic pieces (peeled and cut in half)…two pieces per jar
- fresh dill
- small dried red chili peppers…one or two pieces for each jar
- Wash cucumbers well...and leave in tub of cold water while packing jars.
- Mix vinegar, water, sugar and the salt in a large pot. Stir the mixture well. Heat to a rapid boil on medium-high….then keep simmering while filling jars.
- Prepare wide-mouth 1-quart jars. In each jar, put 1 piece of garlic, one head of dill, two small chili peppers and then enough cucumbers to fill the jar. Then add one more garlic piece and another sprig of dill.
- Fill jars slowly with the hot brine and seal (being sure to clean all residue from the top of the rim of the jar first).
- Place the lidded jars in boiling water bath for about 15 minutes…water in canner should cover the tops of the jars.
- The pickles should be stored in a cool place for two months before serving. (So they say...I’m not sure we ever waited that long!)
*If your water is hard, high in mineral content or has chlorine added, use bottled water.
** Pack the cukes into the jars really tight…they shrink as they are processed.
I got the recipe from my friend Helga and they have been one of our family favorites that I would love to share with you. Just so you know that what is in the ( ) are how I changed them up to suit our families life style, the changes don't hinder the wonderful deliciously sweet muffins at all.
- 4 eggs, lightly beaten
- 1 cup vegetable oil, or melted butter (1/2 c. oil)
- 2 cups sour cream (plain yogurt)
- 2 cups sugar ( 1 cup)
- 1 tsp vanilla
- 4 cups flour
- ( I used 2 cups unbleached flour and mixed 1 cup whole wheat and 1 cup oat bran minus two tablespoons which I replaced with ground flax seed)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 3 cups blueberries (you can never have too many ;^D)
- Combine eggs, oil, sour cream, sugar, and vanilla. Beat until smooth.
- Sift dry ingredients together in separate bowl.
- Add to wet mixture, stirring until moistened, yet still a little lumpy.
- Add blueberries and stir lightly to distribute them evenly in the batter.
- Pour into greased muffin tins.
- Bake at 350 for 20-25 minutes or until golden brown.
- 1 8 ounce (250 grams)package cream cheese, at room temperature
- a small jar of prepared pesto
- oil packed, sun-dried tomatoes,
- pine nuts, lightly toasted and salted if desired
- Beat cream cheese until light and smooth and spread on a small platter or dinner plate.
- Spoon prepared pesto over cream cheese, leaving a bit of the cream cheese showing around the edge.
- Arrange the sun dried tomatoes evenly over the pesto layer. If they are large, cut them into smaller pieces first.
- Sprinkle with pine nuts and refrigerate for an hour or so to blend the flavours.
- Serve with crackers or sliced baguette.
Many years ago when I was still a young wife, I learned the secret to peeling hardboiled eggs from a young man who had been invited into the news studio to demonstrate his technique during the evening news hour.
I have always peeled eggs this way and thought that everyone had learned to do it the same way, but I find that many women still peel eggs laboriously the hard way.. bit by bit.
In case you have never stumbled across this trick, I thought I would demonstrate it for you in a little home video.
My husband kindly agreed to hold the camera.
so here are the steps....
1. cover eggs in pot with cold water... add salt so that if an egg crackes the egg stays in the shell.
2. turn element on high and timer for 20 minutes -- it takes about 10 minutes for the water to boil and ten minutes for egg yolk to harden.
3. remove from stove , immediately put pot under the cold water tap .
4. as soon as you can handle the eggs break the shells against the side of the pot.
5. leave crushed eggs in cold water for a bit (longer if eggs are very fresh)
6. peel eggs... shells will just about fall off. (make sure you start peeling under the membrane)
ADDED HELPFUL HINT - We like our eggs hard-boiled, but there have been times when I take them off the stove a little sooner .. I do find that they peel better when they are boiled longer. So if you are having some problem with the shells falling off... try boiling them a minute or two longer..