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"

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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"

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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"

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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"

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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."

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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"

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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.

 

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.