RECIPES AND HOW TO'S

In my original blog I just intermingled the recipes I mentioned in the blog. Many found this hard to follow. So in an effort to make the blogs more user friendly I am posting all the recipes and how to's for all the blogs here. I hope you like this new format. -Jan `

Thursday, February 28, 2013

KAY'S BBQ SAUCE


  Amount  Measure       Ingredient -- Preparation Method

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

  1             gallon  ketchup

     3/4           cup  Liquid smoke flavoring

     3/4           cup  soy sauce

  1                cup  Worcestershire sauce

  1                cup  Butter

  2             pounds  brown sugar

  2               cups  water

  1           teaspoon  Williams Chili Seasoning

  1           teaspoon  garlic powder

     1/2      teaspoon  black pepper -- ground

 

Mix all ingredients together well and then simmer for 1-2 hours.

 

Can or freeze to store, refrigerate all other containers of it.

 

Description:

  "Kay was a neighbor of ours who made the best BBQ sauce, it took me years to get this recipe out of her."

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

 

Per Serving (excluding unknown items): 9391 Calories; 199g Fat (17.7% calories from fat); 76g Protein; 1998g Carbohydrate; 52g Dietary Fiber; 500mg Cholesterol; 63094mg Sodium.  Exchanges: 0 Grain(Starch); 4 1/2 Vegetable; 37 Fat; 130 1/2 Other Carbohydrates.

ONION STRINGS


Recipe By     :Jan Patterson

Serving Size  : 0     Preparation Time :0:15

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1              large  yellow onion -- Sliced very thinly

  2               cups  flour

  1           teaspoon  seasoned salt

     1/2      teaspoon  ground black pepper

  1              whole  egg -- slightly beaten

  1                cup  milk

                        oil for deep frying -- heated to 350 F

 

The thinner the onion is sliced the better. Separate into rings or strings. 

 

Mix the dry ingredients together well in a plastic bag.

 

In a narrow deep bowl mix egg and milk together well.

 

Dip the onions into the egg mixture and then place immediately into the dry ingredients.  Shake the bag well.

 

Once the onions are well coated drop into the hot oil and fry until golden brown.

 

Drain on paper towels.

 

Serve immediately

 

Description:

  "Crispy deep fried goodness"

Start to Finish Time:

  "0:30"

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

 

Per Serving (excluding unknown items): 1182 Calories; 16g Fat (12.3% calories from fat); 42g Protein; 213g Carbohydrate; 10g Dietary Fiber; 245mg Cholesterol; 1565mg Sodium.  Exchanges: 12 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : serve with Zesty Onion Ring Dipping Sauce

 

ZESTY ONION RING DIPPING SAUCE


Serving Size  : 12    Preparation Time :0:10

Categories    : Condiments

 

  Amount  Measure       Ingredient -- Preparation Method

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

     1/2           cup  Mayonnaise

  1 1/2      teaspoons  ketchup

  1 1/2      teaspoons  prepared horseradish

     1/2      teaspoon  sugar

     1/2      teaspoon  lemon juice

     1/4      teaspoon  cayenne pepper

 

Mix all the ingredients together well in a small bowl.  Cover and chill for at least one hour before serving.

 

Description:

  "A clone of the dipping sauce you get at Burger King"

Yield:

  "1/2 cup"

Start to Finish Time:

  "1:10"

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

 

Per Serving (excluding unknown items): 67 Calories; 8g Fat (96.8% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 61mg Sodium.  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serve as a dipping sauce for onionstrings, fried green beans and similar items.

 

NOTES : Great for dipping fried vegetables into or to add to a baked potato.

DEVILED EGGS


Recipe By     :Jan Patterson

Serving Size  : 12    Preparation Time :0:15

Categories    : Eggs

 

  Amount  Measure       Ingredient -- Preparation Method

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

  6              whole  eggs -- hard boiled

  2        tablespoons  mayonnaise -- or to taste, Miracle Whip can also be used

  1               dash  prepared mustard -- or to taste

  1               dash  worcestershire sauce -- or to taste

     1/4      teaspoon  garlic salt -- to taste

  1               dash  paprika -- for decoration

 

Peel and rinse the eggs.  Dry.

 

Cut the eggs in half long wise. Scoop out yolks and put them in a bowl. Put the whites on a serving plate.

 

Mash the egg yolks finely with a fork.

 

Add the mayonnaise, mustard, worchestershire sauce and garlic sauce.  Mix thoroughly until creamy. Adjust seasonings to taste.

 

Pipe or scoop the mixture into the hollows of the egg whites.

 

Sprinkle paprika on top to decorate.

 

cover with plastic wrap and chill until serving.  Refrigerate any leftovers immediately.

 

Description:

  "All amounts are "to taste""

Start to Finish Time:

  "0:15"

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

 

Per Serving (excluding unknown items): 54 Calories; 4g Fat (74.5% calories from fat); 3g Protein; trace Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 92mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

 

NOTES : A picnic and holiday must in our home.

MOO GURGLE


Recipe By     :Gary Patterson

Serving Size  : 8     Preparation Time :0:05

Categories    : Ground Beef

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1              pound  ground beef

  1                can  tomato soup

     1/4           cup  William's Chili Seasoning -- OR one pkg.

 

Brown the ground beef and drain--if you don't drain you will soon figure out why it is called Moo Gurgle.

 

Stir in soup and chili seasoing.  Simmer 15 minutes 

OPTIONAL ADD INS:

onions and peppers
 

Description:

  "An all pupose taco filler or chili that preserves well and can be used in numerous ways. It also may be made with other ground meats."

Start to Finish Time:

  "0:30"

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

 

Per Serving (excluding unknown items): 187 Calories; 15g Fat (74.5% calories from fat); 10g Protein; 2g Carbohydrate; trace Dietary Fiber; 48mg Cholesterol; 126mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Fat.

 

Serving Ideas : Use it as a taco filler, in three way chili, as a topper for enchilladas, in taco salads or as the basis for chili.

 

NOTES : This dish was so named by Frank, a friend of my children, when the teens made it at a campout and forgot to drain it.  When they got home Frank told us "that Moo really Gurgled" and it's been Moo Gurgle ever since.

 

If doubling recipe use slightly less than 1/2 c of the chili seasoning mix.  Refrigerate leftovers.  It both cans and freezes well for bulk cooking and storage.

CORN DOGS


Serving Size  : 4     Preparation Time :0:10

Categories    : Breads                          Variety Meats

 

  Amount  Measure       Ingredient -- Preparation Method

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

                        Oil for frying

  4              whole  frankfurters

     1/4           cup  Cornbread Master Mix

  2        tablespoons  flour

     1/8      teaspoon  dry mustard

  1              pinch  paprika

  1              whole  egg -- slightly beaten

  1         tablespoon  water

 

Heat oild 2-3 inches deep in a large skillet, saucepan or deep fryer.

 

Dry franks with paper towels and set aside.  This is important to get the batter to stick.

 

In a bowl or pie plate combine the dry ingredients well then add the wet ingredients until well mixed.  The batter will be thick.

 

If using a pie plate roll the franks in the batter covering them completely.  We prefer to put the batter in a tall narrow glass and then skewer the franks with a popcycle sticle or bamboo skewer.  Then dip the frank into the glass to coat completely and evenly.

 

Deep fry in the oil until golden brown approximately 2-3 minutes.

 

 

 

ALTERNATIVE METHOD:

 

Muffin Tin Corn dogs.  Place a small amount of the batter into a well sprayed/oiled muffin tin and 1/2 of a frankfurter to the tin, then top with just enough batter to cover the frank.  This helps cut out the calories from frying.  bake at 425 F for 20-25 minutes until golden brown.

 

Description:

  "Uses the cornbread master mix"

Start to Finish Time:

  "0:15"

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

 

Per Serving (excluding unknown items): 215 Calories; 18g Fat (75.6% calories from fat); 8g Protein; 5g Carbohydrate; trace Dietary Fiber; 82mg Cholesterol; 656mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 1/2 Fat.

 

Serving Ideas : Serve with oven French Fries and cole slaw

 

NOTES : Try this recipe with all sorts of franks, sausages, cheeses for a large variety of meal options.

APPLESAUCE SPICE SNACK CAKE


Recipe By     :

Serving Size  : 0     Preparation Time :0:00

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

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

  2 1/3           cups  Snack Cake Master Mix

  1              whole  egg

     1/3           cup  oil

     3/4           cup  applesauce

  1 1/2      teaspoons  cinnamon

     1/2      teaspoon  allspice -- ground

     1/8      teaspoon  cloves -- ground

     1/2           cup  nuts -- chopped

  1                cup  raisins

 

Preheat oven to 325F. Pur snack cake mix into ungreased 8 inch square baking pan and set aside.

 

In a small bowl blend egg, oil, applesauce, cinnamon, allspice and cloves.  Whisk together well.

 

Stir into the snack cake mix until smooth and blended.

 

Stir in nuts and raisins.

 

Bake 35-45 minutes or until done with tested with a toothpick.

 

Description:

  "Uses the Snack Cake Master Mix to make."

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

 

Per Serving (excluding unknown items): 1747 Calories; 119g Fat (57.8% calories from fat); 23g Protein; 172g Carbohydrate; 17g Dietary Fiber; 212mg Cholesterol; 103mg Sodium.  Exchanges: 1 Grain(Starch); 2 Lean Meat; 10 Fruit; 22 Fat.

 

SNACK CAKE MASTER MIX


Serving Size  : 6     Preparation Time :0:00

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

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

  8 3/4           cups  flour, all-purpose

  2        tablespoons  baking soda

  1         tablespoon  salt

  5 1/4           cups  sugar

 

Whisk all together well.

Package up in six 2 1/3 cup containers/vacuum bags.

Store in a cool dark place

Use by: 10-12 weeks.
Description: Use this as the basis for all sorts of snack cakes.  Just chage the add ins for a whole new taste.

Yield:

  "13 1/2 cups"

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

 

Per Serving (excluding unknown items): 1341 Calories; 2g Fat (1.2% calories from fat); 19g Protein; 314g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 2330mg Sodium.  Exchanges: 9 Grain(Starch); 11 1/2 Other Carbohydrates.

 

Wednesday, February 27, 2013

BUTTERMILK WAFFLES


Serving Size  : 4     Preparation Time :0:10

Categories    : Breakfast Foods

 

  Amount  Measure       Ingredient -- Preparation Method

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

  2 1/2           cups  Master Mix Buttermilk Pancake and Waffle Mix

  2               cups  water

  3              whole  eggs -- separate out yolks

     1/4           cup  oil

 

Preheat waffle baker.

 

In a large bowl, combine all ingredients except egg whites until just blended.

 

In medium bowl beat egg whites until stiff.

 

fold into mixture. Bake per baker instructions.

 

 

 

Variations:

Nut or Berry Waffles

 

Add 1/2 c chopped nuts, or dried chopped fruit to batter.

 

Meat add ins

 

add 1/2 c diced ham, bacon, sausage etc to batter.

 

Description:

  "Uses Pancake and Waffle Master Mix"

Start to Finish Time:

  "0:30"

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

 

Per Serving (excluding unknown items): 176 Calories; 17g Fat (88.6% calories from fat); 5g Protein; trace Carbohydrate; 0g Dietary Fiber; 159mg Cholesterol; 56mg Sodium.  Exchanges: 1/2 Lean Meat; 3 Fat.

 

Serving Ideas : Serve with butter, a variety of syrups, bacon, ham or sausage.

 

NOTES : Make a double or more batch and cool on a rack.  Layer them in a refrigerator container with wax paper, or cereal bags in the container.  Store in refrigerator or freezer.  Heat as needed.

BUTTERMILK PANCAKES


Serving Size  : 10    Preparation Time :0:00

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1              whole  egg -- beaten

  2        tablespoons  vegetable oil

  1                cup  water

  1 1/2           cups  Buttermilk Pancake and Waffle Master Mix

 

In medium bowl whisk egg and oil together and then whisk in water.

 

Stir in mix.  Add fruit, nuts, cooked meats if desired. Add extra water if thinner batter if desired.

 

Let set for 5 minutes.

 

Preheat a griddle , that is lightly oiled.

 

Pour 1/3 c batter on the griddle and cook each side until browned on each side, (the edges will be slightly dry and bubbles will form)  Use a spatula to turn them over.

 

Repeat with remaining batter.

 

VARIATIONS:

 

Stir in 1/4-1/2 c chopped fruit, nuts, or browned breakfast meats.

 

Description:

  "Light and fluffy, made from the Buttermilk Pancake and Waffle Master Mix"

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

 

Per Serving (excluding unknown items): 31 Calories; 3g Fat (91.6% calories from fat); 1g Protein; trace Carbohydrate; 0g Dietary Fiber; 21mg Cholesterol; 8mg Sodium.  Exchanges: 0 Lean Meat; 1/2 Fat.

BUTTERMILK PANCAKE AND WAFFLE MASTER MIX


Amount  Measure       Ingredient -- Preparation Method

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

  2               cups  buttermilk, dried

  8               cups  flour, all-purpose

     1/2           cup  sugar

  8          teaspoons  baking powder

  4          teaspoons  baking soda

  2          teaspoons  salt.

 

Whisk all the ingredients together in a large bowl.

 

Store in a cool dry place.

 

Description:

  "Master Mix to use in many ways."

Yield:

  "10 1/2 cups"

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

 

Per Serving (excluding unknown items): 4975 Calories; 24g Fat (4.3% calories from fat); 186g Protein; 989g Carbohydrate; 27g Dietary Fiber; 166mg Cholesterol; 10198mg Sodium.  Exchanges: 50 Grain(Starch); 10 Non-Fat Milk; 3 Fat; 7 1/2 Other Carbohydrates.

 

Tuesday, February 26, 2013

Amish Friendship Brandied Fruit Starter


 

Recipe By     :

Serving Size  : 0     Preparation Time :0:00

Categories    : fruits, desserts, breads

 

  Amount  Measure       Ingredient -- Preparation Method

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

     3/4           cup  canned peaches -- with syrup

     3/4           cup  canned pineapple chunks -- with juice

  4             ounces  maraschino cherries -- drained and halved

  1 1/2           cups  sugar

  1            package  dry yeast -- OR 2 tablespoons brandy

                        For later addition

     1/2           cup  canned peaches -- with syrup

     1/2           cup  canned pineapple chunks -- with syrup

                        To replenish starter

 

In a 1-gallon glass jar with wide mouth and lid, combine the peaches, pineapple, maraschino cherries, sugar and yeast (make sure the yeast is well mixed with syrup). Stir two times the first day. Stir once a day afterwards. Keep loosely covered with cloth and store at room temperature

 

After the starter has been going for two weeks, add 1/2 cup each of pineapple chunks and peaches, along with their syrup.

 

Wait several days, stirring daily, then drain 2 cups of mixed fruit and use to make cake as directed in the cake recipe. Reserve 1 1/2 cups starter juice and leave in glass gallon jar. Count this as Day 1, and begin the process for renewing starter and making cake.

 

TO REPLENISH THE STARTER:

 

Day #1: To 1 1/2 cups starter juice, add 2 1/2 cups sugar and 1 32 ounce can of peaches, including syrup. Keep loosely covered with cloth and stir daily. Keep at room temperature.

 

Day #10: 2 1/2 cups granulated sugar

 1 (32 ounce) can pineapple chunks with juice or 1 (16 ounce)

    can pineapple chunks and 1 (16 ounce) can fruit cocktail

 

 

Day #20: 2 1/2 cups granulated sugar

 2 (4 ounce) jars maraschino cherries, drained and halved

    (You can use 1 jar of red and one jar of green for color,

    or use 1 (10 ounce jar)

 

 

 

Day #30: Drain fruit, reserving 1 1/2 cups juice for renewing starter. Use drained fruit to make 3 Amish Friendship Fruit Cakes, give excess starter juice to friends, and start a new batch of fruit (repeat aforementioned process).

 

 

 

At the end of 30 days, you will have enough excess starter juice to give to about four friends. Be sure to keep enough juice (1 1/2 cups) for your own starter. At the end of 30 days, there will be enough fruit to use 1 3/4 cups fruit in each cake, which makes the cake better and doesn't waste the fruit.

 

 The cakes can be frozen. It is not necessary to bake all three cakes the same day, but stir the remaining fruit mixture every day until it is used (this fruit mixture can be refrigerated until used). The drained fruit can be frozen until you are ready to bake the cakes.

Read more at http://www.recipegoldmine.com/regionalamish/amish-friendship-fruit-starter.html#qFtkrJe2ZCz6u2WK.99

 

Description:

  "A brandied fruit recipe for using in baking or as a topping on all sorts of desserts."

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

 

Per Serving (excluding unknown items): 1595 Calories; 1g Fat (0.5% calories from fat); 5g Protein; 410g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 72mg Sodium.  Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 5 Fruit; 22 1/2 Other Carbohydrates.

 

Serving Ideas : Use to make varieties of Amish FriendshipBread, or as a topping on ice cream, pound cake or cheese cake.  May also be used as a fruit sauce with various meats.

Monday, February 25, 2013

Refrigerator Potato Bread Dough

 Serving Size  : 0     Preparation Time :0:30

Categories    : Breads                          Master Mix

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1            package  dry yeast

  1 1/2           cups  warm water

     2/3           cup  sugar

  1 1/2      teaspoons  salt

     2/3           cup  shortening

  2              large  eggs

  1                cup  mashed potatoes -- luke warm

  7               cups  flour -- to 7 1/2 c flour

 

Dissolve the yeast in the warm water and let rest 10 minutes.

 

Stir in sugar, salt, shortening, eggs, mashed potatoes and 4 cups of the flour.  Mix well.

 

Mix in remaining flour a little at a time until the dough is easy to handle.

 

Knead the dough on a floured board until smooth and elastic.

 

Place dough in a greased bowl, then turn it over so the greased side is up.  Cover tightly and refrigerate for a minimum of 8 hours up to 5 days. (JP note: I have stored it longer, but it gets VERY sour) Keep covered.

 

When ready to use, punch down and shape into the desired bread.

 

 

 

USES:-- all are baked at 400 degrees until golden brown.

 

Cinnamon bread: Roll out into a large rectangle, spread the dough with butter, sprinkle with cinnamon sugar, sprinkle with nuts or fruit if desired and roll up jelly roll fashion.  slice into 1/2 inch slices and let rise until double in size.  Bake and then glase with a powdered sugar milk glaze.

 

 

 

Parker House and crescent rolls: roll out and shape into desired shape.  Let rise 20-30 minutes until doubled in size.  Bake for 20 minutes

 

JP NOTE: you can use this for all the variations of crescent roll based recipes.

 

 

 

Donuts: Shape, let rise and deep fry then glaze.

 

 

 

Bagels: Shape, let rise boil in water and then bake

 

 

 

Soft Pretzels: shape, let rise, boil in water with 1/2 tsp. baking soda added. Shape, brush with butter, sprinkle with Kosher salt, bake.

 

 

Pizza Crust - grease pizza pan, roll out, let rise. Add sauce, cheese and toppings. Bake at 400 degrees for 20 minutes.

 

 

Description:

  "The basic dough that is referred to in the Tightwad Gazette Books by Amy Dacyczyn."

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

 

Per Serving (excluding unknown items): 5244 Calories; 160g Fat (27.7% calories from fat); 110g Protein; 832g Carbohydrate; 31g Dietary Fiber; 428mg Cholesterol; 3862mg Sodium.  Exchanges: 45 1/2 Grain(Starch); 2 Lean Meat; 29 Fat; 9 Other Carbohydrates.