A plethora of easy recipes
Title: Hot Chocolate Mix
Categories: Beverages
Servings: 10
2 lb (1 pk) Nestles Quick 16 oz (1 Jar) Coffeemate
14 qt (1 box) Powdered Milk 2 lb Powdered Sugar
Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of
boiling water.
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Title: Punch
Categories: Beverages
Servings: 10
2 ea Bottles White Grape Juice 1 ea Bottle Club Soda
56 oz (2 Bottles) 7-Up
Mix ingredients. Serve well chilled. Tastes like champagne!!
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Title: Basting Sauce For Roast (For Company)
Categories: Sauces Meats
Servings: 12
12 lb Chuck Or Arm Roast 2 t Dry Mustard
1/2 t Garlic salt 2 t Onion Salt
2 t Celery Salt 2 t Salt
1 t Pepper 2 T Mayonnaise
2 T Vinegar 2 T Kitchen Bouquet
Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4
hours depending on sixe of roast. Add sauce and baste. Continue to cook
covered til tender. Thicken liquid with flour.
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Title: Brandy Sauce
Categories: Sauces
Servings: 4
1 c Water 2 T Corn Starch
2 T Butter 1/2 c Sugar
1 t Nutmeg 1/4 c Brandy
1 t Real Vanilla
Mix dry ingredients and then stir them into a cup of boiling water. Boil
for 5 minutes and then add butter, brandy, and vanilla. Serve hot over
mince pie or gingerbread.
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Title: Killer Salza (HOT,HOT,HOT)
Categories: Sauces
Servings: 4
2 pk Dried Chile Pequins * 1 t Cumin (Crushed)
1/2 t Salt (Optional) 2 ea Cloves Garlic (3 If Wanted)
1 t Oregano 1 c Tomato Juice(Can Use Upto 2)
* Or other hot peppers.
NOTE: Add juice of one lemon if you are canning.
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Soak The chile pequins 3 to 4 hours in vinegar to cover; drain. Throw into
the blender with all other ingredients and blend well. Let set in the
refrigerator to cool off.
NOTE:
This sauce is very hot. Chile Pequins are the hottest of the Chile
Peppers, so watch out.
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Title: Layered Mexican Dip
Categories: Sauces Appetizers
Servings: 10
16 oz (1 cn) Refried Beans 1 c Yogurt
1/2 pk Taco Seasoning 3 ea Avacodos (Can Use 4) *
1 c Sour Cream 1 x Grated Cheddar Cheese
1 x Finely Chopped Tomatoes
* Mash avocados with lemon juice to prevent darkening.
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Layer refried beans on bottom of a quich dish or other flat sided dish.
Then layer the avocados; mix yougurt and sour cream with taco seasoning
for next layer. Top with grated cheese. Last layer is chopped tomatoes.
Serve with dipping chips.
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Title: Spinach Dip
Categories: Sauces Appetizers
Servings: 10
1 c Mayonnaise 1 cn Water Chestnuts, Chopped
3 ea Green Onions, Finely Chopped 1 c Sour Cream
1 pk Dry Vegetable Soup Mix 1 pk Frozen Chopped Spinach
Defrost, drain and squeeze moisture from the spinach. Combine with
remaining ingredients. Chill several hours. Serve with raw vegetables
or serve in round bread bowl that has been made out of a loaf of round
bread.
BREAD BOWL:
Take any loaf of round bread (rye, cuban, etc) and hollow the
loaf out leaving 1/2 inch walls on all sides of the loaf. Cut bread pieces
into cubes and serve with dip.
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Title: Grandmother Merrill's Chili Sauce
Categories: Sauces
Servings: 4
1 ea Large Onion 1/2 c Sugar
1/2 t Salt 1 t Cinnamon
15 oz (1 Cn) Tomatoes 1/2 c Vinegar
1 t Allspice 2 ea Pickled Peppers(Hot Or Mild)
Finely chop onions and peppers; mix with sugar, vinegar, and salt. Cook
slowly until onions are tender. Chop tomatoes, and add to the mixture, add
allspice and cinnamon; stir well and cook 3 minutes. This makes 4 cups of
sauce. Good on dried peas or beans, boiled cabbage, etc.
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Title: LD's Homade Mayonnaise
Categories: Sauces
Servings: 4
2 ea Large Eggs 1 t Dry Mustard
4 T Apple Cider Vinegar 1 T Seasoning Salt
1 1/2 c Vegetable Oil
Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very
slowly (steady flow) while blender continues to run. Might need to stir
toward end of adding oil.
Makes 1 Pint
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Title: Jalepeno-Cheese Dip - Texas Style
Categories: Sauces
Servings: 10
1 pt Mayonnaise 1 lb Processed Cheese (Velveeta)
1 ea Med or Large Onion 5 ea GreenPickledJalapeno Peppers
1 x Chips or Dippers
For variety, pickled carrots can be substituted for Jalapenos. For
different effects, aditional carrots and/or jalapenos can be finely diced
and added to the dip. Dip increases in jalapeno strength with age.
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Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch
cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for
2 weeks in refrigerator.
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Title: Lone Star Steak Sauce
Categories: Sauces
Servings: 4
1/2 c Butter 2 T Worcestershire Sauce
3/4 t Black Pepper 2 ea Drops Tabasco
1/2 c Lemon Juice 1 ea Sm. Clove Garlic, Minced
1/2 t Dry Mustard 1 x Salt To Taste
Combine all ingredients, heat until butter melts. Broiler juices may be
added. Serve with Steak Salt.
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Title: All Purpose Barbecue Sauce
Categories: Sauces
Servings: 4
1/4 c Salad Oil 2 T Soy Sauce
1/4 c Bourbon, Sherry, Or Wine 1 t Garlic Powder
1 x Freshly Ground Pepper
Combine all ingredients and pour over meat. Marinate in refrigerator.
Also use to baste meat as you cook it. Good on red meat, fish or chicken.
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Title: Barbecue Sauce
Categories: Sauces
Servings: 4
3/4 c Chopped Onion 3/4 c Tomato Catsup
1/3 c Lemon Juice 3 T Worcestershire Sauce
2 t Salt 1/2 c Salad Oil
3/4 c Water 3 T Sugar
2 T Prepared Mustard 1/2 t Pepper
Cook onion until soft in oil. Add remaining ingredients. Simmer 15
minutes. Good for steak, chicken or other barbecue favorites.
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Title: Mexican Cornbread
Categories: Meats Breads
Servings: 4
1 lb Ground Meat 1 x Salt & Pepper To Taste
1 c Chopped Onion 1/2 lb Grated American Cheese
3 ea Jalapeno Peppers Finely Chop 1 c Cornmeal
3 ea Large Eggs 1/2 t Soda
3 T Bacon Drippings 1 c Sweet Milk
1 t Salt
Make batter by mixing together the cornmeal, eggs, soda, drippings, milk,
and salt. Mix well.
Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2
batter then sprinkle on the meat, onions, peppers, and last add cheese.
Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes.
Serve hot.
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Title: Beer Biscuits
Categories: Breads
Servings: 4
2 c Unbleached Flour 3 t Baking Powder
1 t Salt 1/4 c Shortening
3/4 c Beer
Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in
shortening until it has cornmeal consistanch. Stir in beer, knead lightly,
roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden
brown.
Makes 12 to 15 biscuits.
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Title: Barbecue Ribs
Categories: Meats Sauces
Servings: 4
4 lb Spareribs Cut To Serve 1 c Brown Sugar, Firmly Packed
1/4 c Catsup 1/4 c Soy Sauce
1 t Dry Mustard 1/2 c Chili Sauce
1/4 c Dark Rum 1/4 c Worcestershire Sauce
2 ea Cloves Garlic, Crushed 1 x Dash Pepper
Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350
degrees F. Unwrap and drain drippings. Combine all ingredients and pour
over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees
30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals
turning and basting.
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------------- Recipe Extracted from Meal-Master (tm) Database --------------
Title: Round-Up Beef (For A Crowd)
Categories: Meats Sauces
Servings: 20
10 lb Round, Cut Into Strips 1 c Unbleached Flour
1 x Oil To Brown Meat 5 c Water
3 c Catsup 1 1/4 c Brown Sugar, Firmly Packed
1 1/4 c Red Wine Vinegar 5 T Worcestershire Sauce
5 ea Med Onions, Chopped 1 x Salt And Pepper To Taste
Dredge strips of beef in flour, salt & pepper, brown in oil. Combine
water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well,
heat and pour over beef. Bring to boil, reduce heat and cook covered until
beef is tender - about 2 hours. Stir occasionally.
Serves 20 - 25 and freezes well.
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Title: Vinegar Pie
Categories: Pies Desserts
Servings: 6
1 c Sugar 2 T Unbleached Flour
1 c Cold Water 5 T Vinegar
2 1/2 T Butter 4 ea Large Eggs, Beaten
Combine sugar and flour. Add the rest of the ingredients and place in a
saucepan. Cook until thick and pour into prepared pie crust. Bake in a
375 degrees F. oven until crust is brown.
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Title: Ranch Round Steak
Categories: Meats Main dish
Servings: 8
3 lb Beef Round Steak * 1/4 c Flour
2 t Dry Mustard 1 1/2 t Salt
1/8 t Pepper 1/4 c Shortening
1/2 c Water 1 T Worcestershire Sauce
* Round Steak should be 1/2' thick, and then cut into serving pieces.
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Trim excess fat from meat; slash edges to prevent curling. Combine flour,
dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour
mixture. In skillet, brown meat, half at a time, on both sides in hot
shortening. Push meat to one side; stir in reserved flour mixture.
Combine water and worcestershire sauce; stir into skillet mixture. Cook
and stir until thickened and bubbly, reduce heat. Cover and simmer for
1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim
excess fat from gravy. Drizzle gravey over meat and serve.
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Title: Wacky Cake
Categories: Desserts Cakes
Servings: 4
1 1/2 c Unbleached All-Purpose Flour 1 c Sugar
3 T Cocoa 1 t Baking Soda
1/2 t Salt 1 t Vanilla
1 t Vinegar 5 T Vegetable Oil
1 c Cold Water
Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour
mixture. In one put vanilla; in another the vinegar, and in the third the
oil. Pour 1 c cold water over all and stir. No need to beat. Pour into
8 x 8-inch pan. Bake at 350 degrees F oven until it springs back.
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Title: Poor Man's Cake
Categories: Desserts Cakes
Servings: 4
1 c Sugar 2 c Raisins
1 c Lard * 1/4 t Allspice
1/4 t Cloves 1 x Pinch Of Salt
1 t Cinnamon (Or To Taste)
* The original recipe calls for Lard. I don't know if shortening will
work or not.
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Boil together all ingredients. Add water just enough water to cover
raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and
enough Unbleached flour to make a stiff batter. Pour batter into 9-inch
round cake pan. Bake in moderate oven until cake springs back when touched
lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream,
custard sauce or powdered sugar frosting. Walnuts may be added to batter
just before baking.
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Title: Fruit Cocktail Cake
Categories: Cakes Desserts
Servings: 8
2 c Unbleached Flour 1 1/2 c Sugar
2 c Fruit Cocktail 2 t Baking Soda
2 ea Large Eggs 1 x Pinch Salt
Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees
F. for about 40 minutes.
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Title: Fruit Coctail Cake Icing
Categories: Desserts Cakes
Servings: 8
1 1/2 c Sugar 6 oz (1 1/2 sticks) Margraine
1/2 c Pecans 1/2 c Coconut
1 c Undiluted Evaporated Milk
Cook sugar, oleo, and milk until thick. Remove from heat and add pecans
and coconut. Pour over hot cake.
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