LEMONADE FROM DEHYDRATED LEMONS

Serving Size  : 0     Preparation Time :0:05

Categories    : Beverages

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  3              whole  dried lemons

  1                cup  sugar

  2             quarts  water

 

Mix the ingredients and refrigerate for an hour.  Serve over ice.

 

WHEN YOUR PITCHER IS EMPTY add another cup of sugar and refill the pitcher with water and refrigerate for an hour again for a second pitcher of lemonade.

 

Description:

  "Purchase lemons in bulk when on sale, then dry them to have year round for a refreshing drink."

Yield:

  "4 quarts"

Start to Finish Time:

  "1:05"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 774 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 200g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 59mg Sodium.  Exchanges: 13 1/2 Other Carbohydrates.

 

Serving Ideas : Serve over ice

 

NOTES : This recipe will make two 2-quart pitchers of lemonade, in succession.

 

HOMEMADE BUTTER

 

1 cup heavy cream

ice water

3 whole ice cubes, cracked

TO MAKE WITH AN ELECTRIC MIXER:

While you may splatter some using this method but it does make the creamiest butter. You

could also use an egg beater or wire whisk, and the Hulk's muscles to do it. You will get the

highest yield for your cup of cream with this method.

Chill your bowls and beaters first to help speed along the process.

In a deep mixing bowl; beat at medium high speed until the cream separates and becomes

crumbly looking. When the buttermilk forms lower the speed of the mixer to avoid splatters.

When the buttermilk forms drain it off and reserve for use in cooking later.  Refrigerate the

buttermilk. With this method you should get

about 3/4 cup.

Replace the buttermilk with 1/2 cup ice water.

Mix at a load speed until the liquid is cloudy.

Drain and discard this liquid.

Put the butter in a clean bowl, add the remaining

1/2 c ice water.

Press out the remaining buttermilk by using a

spoon to press the butter against the side of the

bowl. Discard this liquid as well.

Additional pressing to remove air bubbles and

the last possible liquid can be done by putting

the butter in a sieve and quickly uusing the back

of a wooden spoon or a rubber spatula to press

out the air bubbles. If the butter begins to melt

doing this place the the strainer quickly in ice

water to firm back up and then continue.

BLENDER METHOD:

Advantage to this method is of course that it fast

and no splatters, but you may loose some in

volume. The resulting butter is identical in taste

to the mixer butter, but is closer grained and

whiter in color.

Pour cream into blender container. Blend at

medium -high speed until stiff and whipped, then

continue to do so until the cream becomes

Made from scratch lucious homemade

butter.

You will be amazed at the difference

in taste from commercially made

butter.

Per Serving (excluding unknown

items): 821 Calories; 88g Fat

(94.5% calories from fat); 5g

Protein; 7g Carbohydrate; 0g

Dietary Fiber; 326mg Cholesterol;

91mg Sodium. Exchanges: 1/2

Non-Fat Milk; 17 1/2 Fat.

greasy and separated.

Turn off blender, add 1/2 c water and 1-3

cracked ice cubes. Blend at high speed for

about 2 minutes or until the crumbly looking

butter separates from the liquid.

Drain the liquid off using a sieve. Discard the

liquid. Rinse out the blender and return the

butter to it.

Add 1 cup of ice water. Blend briefly, drain off

the cloudy liquid. Repeat this step until the

drained water is clear.

Press the butter in the sieve as described above.

FOOD PROCESSOR METHOD:

Because the food processors whirl so fast they

tend to heat up and melt your butter, so work

quickly using a chilled processor basket and

blades.

Whirl the cream until the butter forms. Drain the

buttermilk and reserve it for cooking.

Replace the buttermilk with 1 cup of ice water

and 2-3 ice cubes. Then proceed as with the

blender. Discard all buttermilk/water mixture.

IN A MASON JAR:

You use the same steps for this process as

previous described for the electric mixer. Only

you shake the heck out of the jar for a LONG

(arough 20 or so minutes) period of time. .

Which, if you have kids you need entertained,

this can be a great way to do so. Be sure and

start with a sterilized jar with a tight fitting lid.

Then put the kiddos to work, shaking, rolling and

dipping the jar back into a bowl of ice water if the

butter starts to melt with all those hot little hands

helping.

SALTED BUTTER:

Just add salt to taste after you have done the

final pressing of the butter.

WASHED BUTTER:

Say you have a recipe that calls for unsalted

butter and all you have is salted. You can simply

rinse the salted butter several times and the salt

will come out of it.

MiOLDED OR BUTTER PATS:

After you make your butter and it is slightly soft

you can make butter pats in your favorite shapes

by using candy molds and refrigerating for a

short time.

BERRY BUTTERS

Recipe By     :Jan Patterson

Serving Size  : 8     Preparation Time :0:05

Categories    : Condiments

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1              pound  unsalted butter -- room temperature

  1                cup  berries

 

use a mixer to beat the butter until fluffy.  Mix in berries.

 

Use immediately or freeze as listed in the ntoes.

 

Description:

  "Great on French toast, pancakes, waffles and basic muffins"

T(bringing to room temperature):

  "0:30"

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Per Serving (excluding unknown items): 413 Calories; 46g Fat (98.2% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 124mg Cholesterol; 6mg Sodium.  Exchanges: 0 Fruit; 9 Fat.

 

Serving Ideas : On top of waffles, French Toast, pancakes, warm muffins and coffee cakes.

 

NOTES : Either use all one flavor of berries, or mix and match for an endless variety of flavors. Or do half in one flavor and half in another

 

 

To store in the freezer form a log of the butter mixture on a pieces oof plastic wrap.  Roll up the plastic wrap to form a good seal over the butter mixture.  Freeze on a flat surface until hard.  Then place wrapped roll in either a zippered freezer bag or vacuum seal for long term storage.

 

To use bring to room temperature and slice off the amouont you need, then either refrigerate the remainder of the roll or refreeze as before.

IMPOSSIBLE COCONUT PIE

Serving Size  : 8     Preparation Time :0:05

Categories    : Desserts

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  2               cups  milk

     1/2           cup  Quick Mix Master Mix

     1/4           cup  butter

     3/4           cup  sugar

  4              whole  eggs

  1 1/2      teaspoons  vanilla

  1                cup  coconut flakes

 

Preheat oven to 350 F.

 

Butter a 9" pie plate

 

Place everyting but coconut in a blender and blend for 3 minutes.

 

Pour into pie plate.

 

sprinkle with coconut

 

bake for 40 minutes, serve warm.

 

Description:

  "A Quick Mix Version of the infamous Bidsquick recipe"

Start to Finish Time:

  "0:45"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 244 Calories; 13g Fat (48.3% calories from fat); 6g Protein; 26g Carbohydrate; trace Dietary Fiber; 130mg Cholesterol; 147mg Sodium.  Exchanges: 1/2 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates.

 

Serving Ideas : Top with a bit of sweetened whippedcream.

SWEETENED WHIPPED CREAM

Serving Size  : 20    Preparation Time :0:05

Categories    : Desserts

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     2/3           cup  whipping cream

     1/2      teaspoon  vanilla

  2        tablespoons  confectioner's sugar

 

Beat whipping cream until soft peaks form. 2-4 minutes

 

add vanilla and confectioners sugar.

 

beat until stiff peaks form 2-3 minutes

 

use immediately.

 

Description:

  "The perfect topping to mosst desserts"

Yield:

  "1 1/3 cups"

Start to Finish Time:

  "0:05"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 31 Calories; 3g Fat (85.1% calories from fat); trace Protein; 1g Carbohydrate; 0g Dietary Fiber; 11mg Cholesterol; 3mg Sodium.  Exchanges: 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : This works best if the bowl and beaters are chilled before starting

QUICK MIX MASTER MIX

Serving Size  : 0     Preparation Time :0:20

Categories    : Master Mix

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  8 1/2           cups  flour

  4        tablespoons  baking powder

  1         tablespoon  salt

  2          teaspoons  cream of tartar

  1           teaspoon  baking soda

  1 1/2           cups  instant non-fat dry milk

  2 1/4           cups  Shortening -- OR powdered shortening equivalent

 

Mix all the dry ingredients together well with a whisk in a very large bowl.

 

Cut in shortening if you are using regualr shortening.  If not add the powdered and blend in with the dry ingredients.

 

Label and date.  Store in an airtight container in a cool dark place.  Use within 12 months.

 

Description:

  "If you use Bisquik, then you can use this mix in any of your recipes without all the additives you don't want."

Yield:

  "13 cups"

Start to Finish Time:

  "0:20"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 7990 Calories; 472g Fat (53.1% calories from fat); 110g Protein; 828g Carbohydrate; 31g Dietary Fiber; 0mg Cholesterol; 13529mg Sodium.  Exchanges: 53 Grain(Starch); 0 Fruit; 92 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : This is a homemade version of Bisquik, use the same measurements as you would use measurements in all your recipes.

REFRIGERATOR COOKIES

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

     1/4           cup  shortening -- softened

     1/4           cup  butter -- softened

  1              whole  egg

  1                cup  brown sugar -- packed

     1/2      teaspoon  vanilla

  1 3/4           cups  flour

     1/2      teaspoon  soda

     1/4      teaspoon  salt

                             

 

Cream shortening, butter, egg, sugar and vanilla together thoroughly.

 

Mix dried ingredients togetehr and add to creamed mixture.

 

stir in nuts.

 

On a sheet of waxed paper form te doug into a roll that is 2 1/2 inch in diameter.  Wrap up in wax paper and refrigerate until firm (or freeze for future use)

 

Slice refrigerated (slightly thawed) dough into 1/8 " thick slices.

 

Place a little apart on an ungreased baking seet.

 

Bake in a 400 degree F. for 8-10 minutes.

 

 

 

VARIATIONS:

Chocolate; add 1 1/2 sq unsweeteed chocolate melted with shortening.   Form the row 2: across. Bake  Put cooled slices togetehr wit icing. makes 2 1/2 doz filled cookies.

 

Cooky Tarts; make as above except spoon 1 teaspoon f jam on to alf of the slices.  Top wit te rest of te slices.  Seal te edges.  Cut slits in top slice so jam sows trough.  Bake. Makes 2 1/2 doz cookies.

 

Nut: add 1 c finely chopped nuts.  form into 2" rolls makes 6 1/2 dozen cookies.

 

Nut fingers; except mold level tablespoons of chilled dough into rolls 3" long.  Roll in finely chopped nuts.  Makes 5 1/2 dozen.

 

Ribbon Bar Cookies; Divide dough in half before chilling.  To one half add 1/2 square unsweeten chocolate to dough.  Form each half into 2 strips 2 inchwide and 1/4 inch thick.  Pile strips, alternating colors.  Press together.  Wrap in wax paper refrigerate or freeze.  Proceed as for plain cokies.  Makes 5 doz bar cokies.

 

Description:

  "These were my dad's favorite cookie"

Yield:

  "5 dozen"

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Per Serving (excluding unknown items): 2281 Calories; 104g Fat (41.0% calories from fat); 29g Protein; 309g Carbohydrate; 6g Dietary Fiber; 336mg Cholesterol; 1132mg Sodium.  Exchanges: 11 Grain(Starch); 1 Lean Meat; 20 Fat; 9 1/2 Other Carbohydrates.

 

NOTES : Can be made without the nuts.  Roll into 2 1/2 " rolls.

CORN, POTATO, OR BROCCOLI AND CHEESE CHOWDER

                     

* Exported from MasterCook *

 

                         Corn and Cheese Chowder

 

Recipe By     :

Serving Size  : 12    Preparation Time :0:15

Categories    : Soups                           Vegetables

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4        Tablespoons  butter

  1              whole  onion -- chopped

  3             slices  bacon -- chopped

  3              whole  bell pepper -- chopped, mixed colors

  5               ears  corn -- cobbed OR  See NOTES

     1/4           cup  flour

  3               cups  chicken broth

  2               cups  half and half

  1                cup  Monterey jack cheese -- grated

  1                cup  Pepper Jack cheese -- grated

    1/16           cup  green onions -- sliced

  12             whole  bread bowls

 

In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

 

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

 

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.

 

 

 

Ladle into hollowed out boules and serve immediately.

 

 

 

 

 

Description:

  "From the Pioneer Woman website."

Start to Finish Time:

  "0:20"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 194 Calories; 13g Fat (58.2% calories from fat); 7g Protein; 14g Carbohydrate; 2g Dietary Fiber; 35mg Cholesterol; 329mg Sodium.  Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

 

Serving Ideas : Serve either in a bread bowl or with crusty bread.

 

NOTES : You can use a variety of cheeses to change the flavor of this chowder. 

 

One medium ear of corn equals about 3/4 cup of corn kernels  

Two medium ears of corn equals 1 cup corn kernels.  

One (10-oz.) package frozen corn kernels equals 1 3/4 cups corn kernels.

 

To make Broccoli and Cheese Chowder substitute 1-2 cups of chopped frozen broccoli for the corn kernels. Consider using cheddar cheese for this chowder.

 

To make Potato and Cheese Chowder substitute 1-2 cups chopped potatoes for corn.

CHICKEN OR TURKEY AND DUMPLINGS

Recipe By     :Jan Patterson

Serving Size  : 4     Preparation Time :0:30

Categories    : Chicken

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  5             pounds  chicken with bones

  3             quarts  cold water

  2             sprigs  parsley -- minced

     1/4      teaspoon  thyme

     1/2         whole  bay leaf

     1/2           cup  carrots -- diced

     1/2           cup  onion -- chopped

     1/2           cup  celery -- diced

  6              whole  peppercorns

  1           teaspoon  salt

  1 1/2           cups  flour

  2          teaspoons  baking powder

     3/4      teaspoon  salt

  3        tablespoons  shortening

     3/4           cup  milk

 

Place first 10 items into a large pot or kettle.  Bring to a boil.

 

Reduce heat to a simmer.  Cover and cook until chicken is falling off the bone done. 1-4 hours depending on the size of pieces you used.

 

Remove bay leaf.

 

Remove chicken from pot, making certain to get all the bones out of the pot. Cool the chicken slightly until you can safely handle it.

 

Skin and debone the chicken.  Return the chicken meat in bite size pieces to the pot.

 

Return te liquid to boiling.

 

Mix the flour, baking powder, and salt together.  Cut in the shortening.

 

Add te milk.  Drop by spoonfuls on the chicken in the pot.--not into the liquid

 

Simmer for 10 minutes uncovered.

 

Cover, perferably with a domed lid, simmer for an additional 10 minutes. 

 

Description:

  "Any cooked chicken can be used to make this simple dish to trim the time for a speedy meal."

Yield:

  "2 1/2 quarts"

Start to Finish Time:

  "5:00"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 313 Calories; 12g Fat (34.0% calories from fat); 8g Protein; 44g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 1257mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Vegetable; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

NOTES : This is a good recipe to use up wings and necks. 

BUTTER FRIED PORK CHOPS

Recipe By     :Jan Patterson

Serving Size  : 4     Preparation Time :0:15

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4              whole  pork chop

  1                cup  flour

  1         tablespoon  seasoned salt

     1/2    tablespoon  black pepper

     1/2           cup  oil

     1/4           cup  butter

                        salt and pepper -- to taste

 

Rinse the pork chops then sprinkle with salt and pepper. 

 

Mix flour, seasoned salt and 1/2 tablespoon of black pepper together on a plate or in a plastic bagl

 

Put the damp salted and peppered pork chops in the flour and coat well.

 

Place the oil and butter in a skillet and heat until the meat will sizzle as it goes in.

 

Fry the meat on each side until golden brown.  approx. 5 minutes per side.

 

Drain on paper towels.

 

Description:

  "Chops breaded in flour, then fried in a butter and oil combo, oh so good!"

Start to Finish Time:

  "0:30"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 693 Calories; 54g Fat (70.2% calories from fat); 27g Protein; 25g Carbohydrate; 1g Dietary Fiber; 105mg Cholesterol; 1202mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 8 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : The thickness of your chops will determine how long you will need to fry them.  Make certain you have cooked the meat thoroughly.

BREAKFAST BURRITOS

Recipe By     :Jan Patterson

Serving Size  : 4     Preparation Time :0:10

Categories    : Breakfast Foods

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  4              whole  flour tortillas

  8        tablespoons  butter

  6              whole  eggs -- beaten as if for scrambled eggs

  1                cup  cheese -- your choice of type, shredded

  1                cup  cooked meat -- your choice, we like sausage

                        picante sauce -- for garnish if desired

                        sour cream -- for garnish if desired

                        avocado -- for garnish if desired

                        chopped onion -- for garnish if desired

 

Make these one at a time.  For each burrito:

 

Melt 2 tablespoons butter in a skillet that you have a lid to fit over a medium low heat.

 

Place tortilla flat in the skillet.  On top of the tortilla place 1/4 of the cooked meat, cheddar cheese and beaten egg.

 

Place a lid on the skilled (a pizza pan or cookie sheet will work if you don't have a lid that fits.  I prefer to use a glass lid so I can watch for browning of the tortilla, but it's not mandatory.

 

Cook on low heat until the tortilla is lightly browned and the egg is set.  Fold the tortilla over and remove to a plate.  Top with your garnishes if desired.

 

Description:

  "We like these so well we often have them for dinner."

Start to Finish Time:

  "0:25"

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Per Serving (excluding unknown items): 548 Calories; 36g Fat (58.6% calories from fat); 16g Protein; 41g Carbohydrate; 2g Dietary Fiber; 380mg Cholesterol; 683mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 6 Fat.

 

NOTES : Any cooked meat works well, a variety of cheeses add a large variety of flavors to this dish.

CHEDDAR BISCUITS

Recipe By     :Jan Patterson

Serving Size  : 0     Preparation Time :0:00

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

  1             recipe  Buttermilk Stir and Roll Biscuits

  1                cup  Cheddar cheese -- OR other cheese, shredded

 

Make a recipe of Buttermilk Stir and Roll Biscuits, adding the cheese with the dried ingredients.  Then continue to make as for plain biscuits.

 

Description:

  "Simply add the cheese of your choice to the Buttermilk Stir and Roll Biscuits"

                                    - - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 457 Calories; 38g Fat (74.0% calories from fat); 28g Protein; 1g Carbohydrate; 0g Dietary Fiber; 119mg Cholesterol; 704mg Sodium.  Exchanges: 4 Lean Meat; 5 Fat.