Week 2-Spaghetti Meatballs

            Spaghetti Meatballs

Serving Size  : 0     Preparation Time :0:20

Categories    : Ground Beef, Ground Chicken

  Amount  Measure       Ingredient -- Preparation

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

  1       pound         ground beef -- OR other ground meats

1/4       cup           dry bread crumbs

1/4       cup           onion -- finely chopped

  1      whole          egg -- slightly beaten

  2      teaspoons      Williams Chili Seasoning

1/4      teaspoon       salt

  1      can            tomato soup

1/2      can            water

1/4      teaspoon       garlic powder

  1      tablespoon     Williams Chili Seasoning

Mix everything but water, soup and 1 tablespoon  of chili seasoning together well.

Using a small cookie scoop you have sprayed with cooking spray make meatballs and drop into a large skillet.

Brown the meatballs on all sides. Drain off excess grease.

Mix water, soup and 1 tablespoon of chili seasoning together and pour over meatballs.

Bring to a low boil and simmer for 15 minutes.

Description:

  "These meatballs can be served over any pasta or rice"

Yield:  "3 cups"

Start to Finish Time:   "1:00"

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 Per Serving (excluding unknown items): 1691 Calories; 129g Fat (69.3% calories from fat); 88g Protein; 41g Carbohydrate; 2g Dietary Fiber; 598mg Cholesterol; 1845mg Sodium.  Exchanges: 2 Grain(Starch); 11 1/2 Lean Meat; 1/2 Vegetable; 19 Fat. 

Serving Ideas : Serve over any pasta or rice.  Also good on meatball sandwiches. 

NOTES : I generally make up a double or triple batch of this at a time.  I remove the excess meatballs from the skillet for future meals prior to adding the soup/water mixture and freeze or can those meatballs for future use.  I make the sauce fresh with each meal.

Egg Noodles

Egg Noodles

  Amount  Measure       Ingredient -- Preparation

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

  3       whole         egg yolks

  1       whole         egg

  3       tablespoons   cold water

  1       teaspoon      salt

  2       cups          flour, all-purpose 

Beat yolks and eggs well. 

Beat in water and salt. 

Stir in flour with spoon. Dough will be stiff. Knead in the last of the flour. 

Divide into 3 parts and then roll each piece as thin as possible--use pasta machine to speed this up. 

Let partially dry between two towels. 

Either roll up jelly roll fashion and then slice in to thin noodles, OR use the pasta machine to cut them. 

Cook in boiling salted water. 

Description:

  "Delicious noodles for soups and casseroles"

Yield:  "6 cups" 
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Per Serving (excluding unknown items): 1162 Calories; 23g Fat (18.1% calories from fat); 40g Protein; 192g Carbohydrate; 7g Dietary Fiber; 850mg Cholesterol; 2229mg Sodium.  Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Fat.

Week 2- CHICKEN NOODLE SOUP

                           Chicken Noodle Soup 

Serving Size  : 0     Preparation Time :0:10

Categories    : Soups, Chicken

  Amount  Measure       Ingredient -- Preparation

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

  1       cup           cooked chicken -- chopped

  1       quart         chicken broth

1/2       cup           mixed vegetables

  2       handsful      egg noodles 

Place chicken, broth and vegetables in large sauce pan and bring to a boil. 

Add noodles, Reduce heat to a simmer. 

Cook until noodles are tender. 

Start to Finish Time:   "0:30"

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Per Serving (excluding unknown items): 729 Calories; 15g Fat (19.5% calories from fat); 75g Protein; 66g Carbohydrate; 7g Dietary Fiber; 191mg Cholesterol; 3451mg Sodium.  Exchanges: 3 1/2 Grain(Starch); 8 Lean Meat; 1 1/2 Vegetable.

Buttermilk Stir 'n Roll Biscuit Master Mix

       Stir 'n Roll Buttermilk Biscuit Master Mix

  Amount  Measure       Ingredient -- Preparation

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

  12      Cups          Flour, all-purpose

  4       tablespoons   baking powder

  2       tablespoons   salt

  1 1/2   teaspoons     baking soda

                        buttermilk powder equivalent to 4 cup buttermilk 

Mix all dry ingredients together with a whisk and store in air tight container in a cool dark place. 

Description:

  "The buttermilk version of our favorite biscuit."

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Per Serving (excluding unknown items): 5489 Calories; 15g Fat (2.4% calories from fat); 155g Protein; 1158g Carbohydrate; 40g Dietary Fiber; 0mg Cholesterol; 20559mg Sodium.  Exchanges: 75 Grain(Starch); 1 Other Carbohydrates.

WEEK 2 WACKY CAKE MASTER MIX

   Wacky Cake Master Mix

Categories    : Cakes

  Amount  Measure       Ingredient -- Preparation

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

  9       cups          flour

  1       tablespoon    salt

  6       cups          sugar

 3/4      cup           cocoa powder

            TO USE PER EACH 9 X 13 Cake:

  6      tablespoons    oil

  1      tablespoon     vinegar

  1      teaspoon       vanilla

  1      cup            water

       FROSTING INGREDIENTS PER EACH 9 X 13 CAKE

  2      cups           powdered sugar

  2      tablespoons    cocoa powder

 1/2     cup            butter -- softened

  2      tablespoons    milk 

Whisk all ingredients together well.  Store in an airtight container in a cool, dark, dry place. 

TO USE: 

Preheat oven to 350F 

Place 2 1/2 c of Wacky Cake Master Mix directly into a 9 x 13 baking pan.  Add remaining cake ingredients and mix well.  Bake 15-20 minutes or until done. This is when a toothpick is inserted in the middle and it comes out clean. 

FROSTING: 

Mix dry ingredients together until well blended. Then blend in butter. 

Add milk. 

Pierce the hot cake with a fork and pour over frosting while the cake is still hot. 

VARIATIONS: 

Add to the dry mix before adding liquids baking chips such as mini chocolate chips, peanut butter chips, chopped fine candy bars—you know those that you purchased on sale after a holiday, and/or nuts. 

A bit of mint extract can be added for a minty version as well.  

Description:

  "Mix up ahead of time to be able to make this eggless cake at a moment's notice."

Yield:   "16 cups"

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Per Serving (excluding unknown items): 11414 Calories; 196g Fat (15.1% calories from fat); 133g Protein; 2340g Carbohydrate; 58g Dietary Fiber; 252mg Cholesterol; 7407mg Sodium.  Exchanges: 59 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 36 1/2 Fat; 96 1/2 Other Carbohydrates.

Serving Ideas : Try adding a scoop of ice cream along side.

Week 2 Zell's Cornbread Dressing

                        Zell's Cornbread Dressing

  Amount  Measure       Ingredient -- Preparation

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

  1           whole  recipe cornbread

  1           whole  recipe biscuits

  2           stalks  celery -- diced

 1/2          to 1  onion -- diced

  1           teaspoon  poultry seasoning

 1/4          teaspoon  sage

 1/4          teaspoon  thyme

  2    whole  eggs -- beaten

              chicken or turkey broth -- enough to make mixture soupy

              salt and pepper -- to taste

 

When I am making this recipe for my family I make an 8 x 8 square pan each of cornbread and homemade biscuits.  I then use 1/2 the pan of cornbread and 8-9 large biscuits.  These I crumble fine and mix together adding one or the other until I am pleased with the ratio of cornbread to biscuits.   Grandma Zell would adapt her recipe by how many of the family were there.  If she was short on biscuits because we all ate them for breakfast she'd use light bread, buns or whatever she had on hand, but her bread of choice was biscuits.  

I often will mix all the dry ingredients  celery and onions together and then freeze them in smaller serving portions for a homemade version of stove top stuffing.  Dehydrated onions and celery work well for this recipe. 

On the day I am going to cook it I will beat the eggs into the cooled broth so they will mix into the dry ingredients well.  Then I add enough broth to make a soupy mixture of however much of the stuffing mix I am using.  

I spray the cooking pan with cooking spray and then add the soupy dressing mixture.   For the 3 of us I generally use an 8 x 8 square pan.  The whole recipe will make a 9 x 13.

Depending on how much dressing I put in the pan it will need to cook in a 350 oven for 1 to 1 1/2 hours.  I start it out covered with foil to prevent excessive browning.  You want to cook it until the center is set and the edges are browning. 

OTHER USES FOR THIS MIXTURE 

I often use the dry/celery/onion mixture as a coating mix for chicken, pork chops, turkey pieces, beef, vegetables.  Simply coat your meat pieces with either a milk/egg wash, or Miracle Whip or mayonaise. and then cook until done, just as you would with Shake 'n Bake 

Description:

  "Measurements are iffy on this, I'v entered it the way I received it from my husband's grandmother.  It's a holiday must for the family."

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Per Serving (excluding unknown items): 187 Calories; 10g Fat (49.5% calories from fat); 14g Protein; 10g Carbohydrate; 3g Dietary Fiber; 424mg Cholesterol; 212mg Sodium.  Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.

NOTES : This dressing is good to add pork, turkey or chicken pieces either mixed in or baked  laying on top of the mixture to make a full meal.

Week 2 Walking Salad

This was one of my dad's favorite summer cold supper meals.  We eat it for either lunch or dinner.

The options are endless.  Think about what cold finger foods you have on hand and then form a buffet for everyone to pick and choose from.  Some suggestionas are:


Mix and match the following items for a meal:
Cubed assorted cheeses
Sardines or fish steaks
Vienna sausages
pickles, sweet, dill or sour
pickled vegetables
vegetable sticks
crackers
toast
flat breads
pitas
sprouts
pickled eggs
Frankfurters