CHEESY POTATOES

Recipe By     :Jan Patterson

Serving Size  : 4     Preparation Time :0:15

Categories    : Vegetables

 

  Amount  Measure       Ingredient -- Preparation Method

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

  4              whole  potatoes -- peeled and sliced

  2               cups  cheese -- grated

     1/2         whole  onion -- minced

  1                can  cream of mushroom soup

  1                can  milk

                        salt and pepper -- to taste

 

Preheat oven to 350 F.

 

Spray or butter an 8 x 8 cake pan.

 

Whisk the soup and milk togeter in a bowl.

 

Pace a layer of potatoes in the bottom of a baking dish.

 

Top wit a layer of onion

 

Top with a layer of cheese (whatever flavor you prefer--I use either cheddar, or pepper jack or a combination of the two)

 

Pour 1/2 of the soup mixture over the layers.

 

Repeat layers. Cover with foil.

 

Place pan on a cookie sheet in case it should boil over and place in the pre-heated oven.

 

Bake for 45 minutes or until potatoes are softened.  Remove foil and let the top brown slightly.

 

Refrigerate leftovers.

 

TO PREPARE IN AN OVEN SET TO COME ON AT A LATER TIME.

 

As long as all your potatoes are covered by liquid you can mix this up the night before and refrigerate.  The potatoes must be covered or they will blacken.  Place in a cool oven and set your oven per manufacturers instructions

 

Time it so that you will be home to take teh foil off the last 15 minutes.

 

Description:

  "This recipe multiplies and divides well."

Start to Finish Time:

  "1:15"

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

 

Per Serving (excluding unknown items): 171 Calories; 4g Fat (22.9% calories from fat); 5g Protein; 28g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 296mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 1 Fat.

 

Serving Ideas : Serve them as a side dish with any meat, fish or poultry.  Simply change up the cheeses and soup/white sauce to meet the flavor theme of the meal.

 

NOTES : I make these potatoes with a variety of cheeses and a variety of potatoes be they white, Yukon Gold, or red potatoes.  I also use a variety of cheeses and cream of soups for entirely different tastes.  For example consider cream of chicken soup, and a mixture of cheeses that contain cream cheese to go with chicken.  For smoked brisket I go with a cheddar/pepper jack blend and add just a bit of cayenne pepper to spice them up using cream of mushroom soup.  Don't be afraid to experiment.  This recipe also works well with homemade cream of soups, or just plain white sauce mixed with shredded cheese.

SPICY PULLED PORK

Serving Size  : 18    Preparation Time :0:15

Categories    : Pork

 

  Amount  Measure       Ingredient -- Preparation Method

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

  2              whole  onions -- peeled and quartered

  1              whole  pork shoulder, butt, R-T-C -- OR 1 pork loin

                        salt and pepper -- To taste

  11            ounces  Chipotle chile canned in adobo

  2               cans  soda pop -- Pepsi or Dr. Pepper

  4        tablespoons  brown sugar -- packed

 

Preheat the oven to 300 degrees F.

 

Start by placing the onion quarters in the bottom of a pot. Sprinkle the pork with salt and pepper, and then place on top of the onions. Pour the chipotle peppers over the top, and then crack open the cans of pop and pour them over the whole thing. Add the brown sugar to the liquid and stir.

 

Cover the pot, put in the oven and cook for at least 6 hours, flipping the roast 2 or 3 times during the cooking process. When it's done, the pork will be dark and weird and wonderful. It'll also be fork-tender. That's when you know it's done.

 

Remove the meat from the pot and shred completely. Then return the meat to the pot and keep in the juice until you need it. Divine!

 

Description:

  "The Pioneer Woman used Dr. Pepper on the show, but I used Pepsi because that is what I had on hand."

Start to Finish Time:

  "0:06"

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

 

Per Serving (excluding unknown items): 17 Calories; trace Fat (13.0% calories from fat); 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 58mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Serve with crusty bread, cheesy potatoes and a vegetable side.

 

NOTES : A great menu for those days away from home, or outside in the summer kitchen .  Fast to put together and slow to cook.

CHIPOTLE RANCH, YOGURT OR SOUR CREAM DRESSING

Recipe By     :Jan Patterson

Serving Size  : 0     Preparation Time :0:05

Categories    : Condiments

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1                cup  Ranch salad dressing -- OR Sour Cream, Yogurt or a mixture of any combination of the three

  1         tablespoon  Chipotle Seasoning Mix -- or to taste

 

Mix te ingredients together well.  Cover and refrigerate for two hours or longer to allow the flavors to blend.

 

Keep all leftovers refrigerated, keeps for about two weeks.

 

Description:

  "A fast and basic dressing to top a variety of foods with"

Yield:

  "1 cup"

T():

  "2:05"

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

 

Per Serving (excluding unknown items): 1235 Calories; 128g Fat (90.6% calories from fat); 12g Protein; 18g Carbohydrate; 0g Dietary Fiber; 42mg Cholesterol; 2680mg Sodium.  Exchanges: 25 1/2 Fat; 1 Other Carbohydrates.

 

Serving Ideas : I use it on fish tacos, baked potataoes, salads, anything you want a spicy creamy dressing on.

 

NOTES : You can add a small amount of milk to this if you prefer a thinner dressing for salads.

CHIPOTLE SEASONING MIX

Serving Size  : 0     Preparation Time :0:08

Categories    : Condiments

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1         tablespoon  chipotle pepper -- ground

  1         tablespoon  garlic powder -- OR granulated garlic

  1         tablespoon  onion powder -- OR granulated onion

  1         tablespoon  coriander -- ground

  2          teaspoons  paprika

  1           teaspoon  black pepper

  1           teaspoon  cumin

  1           teaspoon  oregano

     1/2      teaspoon  seasoned salt

     1/2      teaspoon  cayenne pepper

 

Mix all ingredients togeter well.  Store in an airtight container in a cool dry place.

 

Description:

  "Add a touch of spice to many different dishes wit this blend."

Yield:

  "6 tablespoons"

T():

  "0:05"

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

 

Per Serving (excluding unknown items): 90 Calories; 2g Fat (13.7% calories from fat); 4g Protein; 19g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 696mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat; 0 Other Carbohydrates.

 

Serving Ideas : Mix it in homemade plain yogurt for a delicious salad dressing or baked potato topping.

 

NOTES : I use this mixed with yogurt, sour cream, or ranch dressing to make toppings for all sorts of foods.

MICKEY DEE'S STYLE FISH SANDWICH

Serving Size  : 1     Preparation Time :0:00

Categories    : Fish                            Sandwiches

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1              whole  fish fillet -- OR 3-4 fish sticks

  1              whole  Hamburger Bun

  1              slice  American cheese

  2        tablespoons  Tartar sauce

 

Cook the fish per package directions.

 

Place the fish on a warmed hamburger bun, top with the cheese and tartar sauce.

 

Description:

  "Save the fast food trip run and make your own version at home."

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

 

Per Serving (excluding unknown items): 697 Calories; 53g Fat (68.9% calories from fat); 29g Protein; 25g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 2054mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 0 Fruit; 8 1/2 Fat.

 

Serving Ideas : Serve with cole slaw, chips, French Fries, baked beans or other grab and run "picnic" type sides.

HAMBURGER AND HOT DOG BUNS, SANDWICH ROLLS

Serving Size  : 12    Preparation Time :0:00

Categories    : Breads

 

  Amount  Measure       Ingredient -- Preparation Method

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

  2        tablespoons  active dry yeast -- OR 2 (1/4) oz pkgs

  1 1/2           Cups  Lukewarm water -- 110 degrees temp

  2              whole  eggs -- beaten

     1/4           cup  oil

  6               cups  Hot Roll Master Mix

  2        tablespoons  butter -- melted

 

In a large bowl stir yeast into the water until softened.

 

Stir in eggs and oil

 

Beat in 5 cups of the mix until blended.  Let rest 2 minutes

 

Add enough of the remaining mix to make a soft dough. Knead until smooth, 7-10 minutes.

 

Grease bowl.  Place odugh in the bowl, turn over to grease all sides. Cover with a damp towel.

 

Let Rise in a warm place, free from drafts until doubled in bulk.

 

Grease 2 baking sheets, set aside.

 

Punch down dough.  Let rest 10 minutes.

 

using a rolling pin roll out dough to 1/2 inch thick.

 

Cut buns with a large can or bun cutter, or divide dough into 12 equal pieces and shape each piece into a 4 inch circle.that is 1/2 inch thick for hamburger buns.  Hot dog buns or sandwic rolls shape into an oval 1/2 inch thick. Let rise 10 to 15 minutes

 

Preheat oven to 425 F

 

Bake 10 min ontil golden brown.  Remove from baking sheet and place on cooling racks.

 

To keep buns soft brush with butter then cover with a dry cloth.

 

 

 

Variation

 

Seeded Buns-Beat 1 egg white with 1 tablespoon water, brush on risen buns, sprinkle with sesame or poppy seeds.

 

Description:

  "Uses the Hot Roll Master Mix"

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

 

Per Serving (excluding unknown items): 560 Calories; 19g Fat (30.8% calories from fat); 14g Protein; 84g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 801mg Sodium.  Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Fat.

TARTAR SAUCE

Serving Size  : 0     Preparation Time :0:05

Categories    : Condiments

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1               pint  mayonnaise

     2/3           cup  dill pickle relish

  2        tablespoons  onion -- minced

  1              ounce  lemon juice

                        pickle juice -- to taste

 

Mix all the ingredients togeter well then store in a jar wit a tight lid in the refrigerator.  Best if it has set a while before using.

 

Description:

  "Perfect for fis dishes of all sorts"

Yield:

  "3 cups"

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

 

Per Serving (excluding unknown items): 3169 Calories; 374g Fat (98.9% calories from fat); 5g Protein; 4g Carbohydrate; trace Dietary Fiber; 154mg Cholesterol; 2502mg Sodium.  Exchanges: 1/2 Vegetable; 0 Fruit; 31 1/2 Fat.

 

Serving Ideas : Make your own version of fast food fis sandwices, or use it for a condiment to go with any fish meal.

CHAI INSTANT TEA MIX

Serving Size  : 36    Preparation Time :0:00

Categories    : Beverages

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1                cup  powdered milk

  1                cup  powdered coffee creamer

  1                cup  French Vanilla Non-Dairy Creamer

  2 1/2           cups  Sugar

  1 1/2           cups  unsweetened instant tea

  2          teaspoons  ground ginger

  2          teaspoons  cinnamon

  1           teaspoon  ground clove

  1           teaspoon  ground cardamom

 

Mix all togeter in a large bowl.  Then using a food processor or a blender process te mixture one cup at a time into a fine powder.

 

Place in an airtight container.  Label and store in a cool dark place.

 

TO USE:

 

Stir 2 heaping tablespoons of the mixture into a mug of hot water.\

 

SUBSTITUTION:

 

If you do not have or want to use te french vanilla Non-Dairy creamer you can mix two teaspoons vanilla into te sugar well and ten let dry thoroughly before mixing.  Use 2 cups of the powdered non-Dairy coffee creamer instead of 1 cup.

 

Description:

  "Mix tis up to ave Chai avaiable any time you need it."

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

 

Per Serving (excluding unknown items): 87 Calories; 2g Fat (19.2% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 18mg Sodium.  Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates.

 

NOTES : Some recipes I've seen use other spices like fennel, all spice, nutmeg.  Others have used various flavored coffe creamers instead of the French Vanilla, experiment and increase your hot tea horizons.

 

You can also make this up as a gift in a jar for various gift giving times.

Cream of Wheat, Rice, Brown Rice, Barley, Corn Hot Cereal

  Amount  Measure       Ingredient -- Preparation Method

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

  2               Cups  Cracked Bulgar Wheat -- rice, brown rice, corn or pearl barley

 

1 Process 1/8 cup at a time in your blender or food processor as you do in the Cream of Rice Recipe

 

TO USE:

 

bring 1 1/3 c water or milk with a dash of salt to a rapid boil.

 

S[rinkle 3 tbl of powdered cereal over the boiling liquid and stir continuously as you bring it back to a boil. 

 

Reduce heat and simmer for 8 minutes stirring often.

 

VARIATIONS: CREAM OF BROWN RICE

 

Process the same for cream of rice or cream of wheat. Use 1 1/2 c liquid

 

cook for 12 minutes.

 

CREAM OF BARLEY:

 

use 2/14 c liquid and cook for 10 minutes

 

CREAM OF CORN

 

Use 1 /3 c liquid and cook for 8 minutes

 

FOR EXTRA CREAMY CEREALS

 

Combine all the ingredients together in the beginning and bring to a boil, then cook for the designated tiem.

 

Description:

  "The Cream of Brown Rice recipe is in the variations section of this recipe"

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

 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium.  Exchanges: .

Artisan Raisin Bread

Categories    : Breads                          Breakfast Foods

                Sandwiches

 

  Amount  Measure       Ingredient -- Preparation Method

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

  1 1/2         pounds  Soft Buttermilk Bread Dough -- cantaloupe size

  1 1/2      teaspoons  cinnamon

     1/3           cup  sugar

     3/4           cup  raisins

  1              whole  egg -- beaten with 1 tbl water for egg washh

 

Ligtly grease a 9 x 4 x 3 loaf pan.

 

Cut dough and shape as if you were baking it as the buttermilk loaf.

 

On a ligtly floured board wit a floured rolling pin roll te dough out to a 8 x 16 inch rectangle. (about 1/4 inch thick)

 

Using a basting brush coat the surface of the dough with the egg wash.

 

Mix the cinnamon and sugar together then sprinkle over the egg wash.

 

Top with the raisins.  Gently press the raisings into the dough to make rolling the dough up easier.

 

Roll the dough up to fit the loaf pan. Pinch the edges and ends together to seal. Tuck te ends under the lkoaf and place the loaf seam side down in the pan.

 

Bake at 375 for 35-40 minutes until golden brown.

 

ALLOW TO COOL BEFORE SLICING.

 

Store in an airtigt container to keep te bread soft.

 

Description:

  "This recipe uses the the Soft Buttermilk Bread dough to make it."

Yield:

  "1 1/2 pounds"

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

 

Per Serving (excluding unknown items): 667 Calories; 6g Fat (7.0% calories from fat); 10g Protein; 156g Carbohydrate; 6g Dietary Fiber; 212mg Cholesterol; 85mg Sodium.  Exchanges: 0 Grain(Starch); 1 Lean Meat; 5 1/2 Fruit; 1/2 Fat; 4 1/2 Other Carbohydrates.

 

Serving Ideas : Toasted for breakfast or use it to make grilled cream cheese sandwiches.  Serve with a hot cup of chai for a nice over all breakfast or snack.

 

NOTES : Why pay nearly $4 per loaf or more for raisin bread when it is so easy to make?

SOFT BUTTERMILK ARTISAN BREAD

  Amount  Measure       Ingredient -- Preparation Method

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

  2               cups  warm water

  1                cup  buttermilk

  1 1/2    tablespoons  yeast -- OR two packages

  1 1/2    tablespoons  salt

  1 1/2    tablespoons  sugar

  6 1/2           cups  unbleached flour

 

In a 5 qt bowl or loose lidded container mix te water, buttermilk, yeast, salt and sugar together.

 

Mix in the flour.  You may have to use wet hands to do the last bit of mixing.

 

Cover ligtly and let rise, then fall until the top is flat in the container at room temperature, approx. 2 hours.  You can then use the dough, but it is easier to use if you chill it for several hours first.

 

Refrigerate unused doug for up to 7 days.

 

TO USE:

 

Grease a 1 1/2 pound loaf pan (9 x 4 x 3) preferably non-stick.

 

Dust top of refrigerated bread doug with flour.  Cut off approximately 1 1/2 pound ball of doug (cantaloupe size).

 

Dust te doug ball with flour then stretch the sides lightly to fold under the edges under the bottom of the dough.  No kneading.

 

Place in loaf pan, it should fill the pan about 1/2 full.

 

Allow dough to rest/rise for 1 hr and 40 minutes.

 

Dust top with flour then slash the top with a serrated knife. 

 

Coat the loaf with melted butter.

 

 

Preeat oven to 350.

 

Bake for 45 minutes.

 

LET COOL COMPLETELY OR IT WILL NOT SLICE PROPERLY FOR SANDWICES!

 

Description:

  "Part of te 5 minutes a day collection"

Yield:

  "4 1/2 pounds"

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

 

Per Serving (excluding unknown items): 2825 Calories; 3g Fat (0.9% calories from fat); 93g Protein; 609g Carbohydrate; 5g Dietary Fiber; 9mg Cholesterol; 9873mg Sodium.  Exchanges: 38 Grain(Starch); 1 Lean Meat; 1 Non-Fat Milk; 0 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : If you are not going to use the dough on the same day you mix it you can actually mix it up and put it straight into the fridge.  It will take it longer to rise, but it will rise.

Granola/Energy Bars

1/2           cup  dark brown sugar -- packed

     1/2           cup  light corn syrup

     1/2           cup  peanut butter

  3 1/2           cups  granola mix

     1/2           cup  peanuts

 

Butter a 9 inch square baking pan, set aside.

 

In a medium sauce pan combine sugar and corn syrup.  Cook over a medium heat, stirring constantly until it comes to a boil.

 

Remove from heat and stir in peanut butter

 

Stir granola mix and peanuts

 

press into prepared pan.

 

VARIATIONS::

 

Use other "butters" such as Nutella, Cashew butter, Pecan butter and adjust the nuts to match.

 

Description:

  "Great for snacks, traveling.  Made form the Granola Mix."

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

 

Per Serving (excluding unknown items): 76 Calories; 4g Fat (41.7% calories from fat); 2g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 32mg Sodium.  Exchanges: 0 Grain Serving Size  : 27    Preparation Time :0:00

Categories    :

 

  Amount  Measure       Ingredient -- Preparation Method

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

     (Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

GRANOLA

  Amount  Measure       Ingredient -- Preparation Method

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

  10              cups  old-fashioned rolled oats

  1                cup  wheat germ

     1/2         pound  shredded coconut meat

  2               cups  sunflower seeds -- raw

  1                cup  sesame seeds

  3               cups  nuts -- chopped

  1 1/2           cups  brown sugar -- packed

  1 1/2           cups  water

     3/4           cup  oil

     1/2           cup  molasses

     1/2           cup  honey

  1 1/2      teaspoons  salt

  2          teaspoons  cinnamon -- ground

  3          teaspoons  vanilla

                        raisins or other dried frutis -- optional

 

Preheat oven to 300F.

 

In a large bown combine oats, wheat germ, coconut, sunflower seeds, sessame seeds and nuts . Blend well

 

In a large pan combine brown sugar, water, oil, honey, molasses, salt cinnamon and vanilla.  Cook until the sugar dissolves. DO NOT BOIL.

 

Pour liquid mixture over dry mixture.  and stir until everything is well coated.

 

Spread into FIVE 9 x 13 pans or cookie sheets with sides.

 

Bake 20 to 3 minutes stirring occasionally.  If a crispier granola is desired bake 15 minutes longer. Cool

 

Add raisins or other dried fruit if desired.

 

Put in an airtight container, label and date.  Store in a cool dry place.

 

Description:

  "Great for a cereal, on top of yogurt, as a pudding stir in or to make Energy bars from"

Yield:

  "20 cups"

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

 

Per Serving (excluding unknown items): 12687 Calories; 756g Fat (51.3% calories from fat); 327g Protein; 1287g Carbohydrate; 214g Dietary Fiber; 0mg Cholesterol; 3525mg Sodium.  Exchanges: 51 1/2 Grain(Starch); 18 Lean Meat; 2 1/2 Fruit; 137 Fat; 30 1/2 Other Carbohydrates.