1 (12 ounce) Mueller's southern style dumplings
1 (18 ounce) can chunk chicken (or diced boneless chicken breasts)
1 can of cream of chicken soup
Cook dumplings according to package instructions. Add soup and chicken. Salt and pepper to taste. Eat.
Credit: Mark's stepmother, Jane Jones
Tuesday, December 29, 2009
Tuesday, December 8, 2009
Homestead Biscuits
2 cups of self-rising flour
3 tablespoons shortening
1 cup milk
Preheat oven to 450 degrees. Pour flour into large bowl. Add shortening. Slice up the shortening with a fork. Add milk and stir until slightly sticky dough forms. Kneed lightly on a floured surface. Roll to about a half inch thickness. Cut dough and place on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutes.
Credit: 50's Housewife
3 tablespoons shortening
1 cup milk
Preheat oven to 450 degrees. Pour flour into large bowl. Add shortening. Slice up the shortening with a fork. Add milk and stir until slightly sticky dough forms. Kneed lightly on a floured surface. Roll to about a half inch thickness. Cut dough and place on a lightly greased baking sheet. Bake at 450 degrees for 10 to 12 minutes.
Credit: 50's Housewife
Sunday, November 29, 2009
Perfect White Rice
2 cups hot water
1/2 teaspoon salt
1 cup dry white rice
You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add the salt. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 15 to 20 minutes. Do not peak! The rice will cook, you have to trust it. When the time is up, remove the lid and serve. This makes enough for 4 servings, or about 3 cups.
This recipe is easily doubled. In this case use 4 cups hot water, 1 teaspoon salt and 2 cups of dry rice. Prepare just as directed. This makes enough for about 8 peoples, or it will serve 4 or 6 with plenty of leftovers.
Credit: Hillbilly Housewife
1/2 teaspoon salt
1 cup dry white rice
You need a pot with a good lid for this recipe. Put the water into the pot and bring it to a boil over high heat. Add the salt. When the water is at a full rolling boil, add the rice. Stir it up and return the water to a boil. Now reduce the heat to the lowest possible. Put the lid onto the pot and let it sit for 15 to 20 minutes. Do not peak! The rice will cook, you have to trust it. When the time is up, remove the lid and serve. This makes enough for 4 servings, or about 3 cups.
This recipe is easily doubled. In this case use 4 cups hot water, 1 teaspoon salt and 2 cups of dry rice. Prepare just as directed. This makes enough for about 8 peoples, or it will serve 4 or 6 with plenty of leftovers.
Credit: Hillbilly Housewife
Squash Casserole
2 pounds (about six cups) squash
1/2 cup butter
1 cup chopped onion (or just one onion-I don't really measure it)
2 eggs
1 cup mayonnaise
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup bread crumbs (I don''t really measure this either)
Preheat oven yo 350 degrees. Bring a large pot of water to boil. Add squash and cook until tender. Drain well. Place squash in a large mixing bowl. Add butter, reserving about 1/2 tablespoon, to the squash and mix.
Mix in onion, eggs, mayonnaise, salt and pepper, and cheese. Transfer mixture to a large casserole dish (about a 1 quart dish). Top with bread crumbs. Dot or sprinkle reserved butter on top. Bake at 350 for 40 minutes or so.
1/2 cup butter
1 cup chopped onion (or just one onion-I don't really measure it)
2 eggs
1 cup mayonnaise
Salt and pepper to taste
1 cup shredded cheddar cheese
1 cup bread crumbs (I don''t really measure this either)
Preheat oven yo 350 degrees. Bring a large pot of water to boil. Add squash and cook until tender. Drain well. Place squash in a large mixing bowl. Add butter, reserving about 1/2 tablespoon, to the squash and mix.
Mix in onion, eggs, mayonnaise, salt and pepper, and cheese. Transfer mixture to a large casserole dish (about a 1 quart dish). Top with bread crumbs. Dot or sprinkle reserved butter on top. Bake at 350 for 40 minutes or so.
Hot Cocoa Mix
4 cups of nonfat dry milk powder
1 1/2 cups sugar
1 cup non-dairy coffee creamer
2/3 cup unsweetened cocoa powder
1 (4 ounce) package instant chocolate fudge pudding
Mix all the ingredients together in a large bowl. If a finer consistency is desired, you can pour the mix into a blender or food processor and run it through that. Store in an airtight container. Add 1/4 to 1/2 (depending on your cocoa preference) of the mix to an 8 ounce mug of boiling water.
1 1/2 cups sugar
1 cup non-dairy coffee creamer
2/3 cup unsweetened cocoa powder
1 (4 ounce) package instant chocolate fudge pudding
Mix all the ingredients together in a large bowl. If a finer consistency is desired, you can pour the mix into a blender or food processor and run it through that. Store in an airtight container. Add 1/4 to 1/2 (depending on your cocoa preference) of the mix to an 8 ounce mug of boiling water.
Tuesday, October 20, 2009
Buttercream Icing
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon clear vanilla
4 cups sifted confectioner's sugar (approx. 1 pound)
2 tablespoons milk
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YEILD: 3 cups
Credit: Wilton
1/2 cup butter or margarine
1 teaspoon clear vanilla
4 cups sifted confectioner's sugar (approx. 1 pound)
2 tablespoons milk
Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YEILD: 3 cups
Credit: Wilton
Hawaiian Wedding Cake
1 box yellow cake mix (and whatever ingredients are called for to make it)
1 can crushed pineapple (15 oz.)
1 3 oz. package of vanilla instant pudding mix
1 cup milk
1 8 oz. tub of Cool Whip
Bake the cake as directed on box. While still hot, poke holes all over the cake and pour the entire contents of the pineapple, including the juice over the cake, spreading the pineapple evenly. Set aside and allow to cool slightly.
While the cake is cooling, mix the pudding mix and milk, beating well for 2 minutes. Fold into the Cool Whip. This is your frosting. Spread onto the cake. Refrigerate for several hours, even overnight. The longer the better.
Credit: Lori at Simple Life at Home
1 can crushed pineapple (15 oz.)
1 3 oz. package of vanilla instant pudding mix
1 cup milk
1 8 oz. tub of Cool Whip
Bake the cake as directed on box. While still hot, poke holes all over the cake and pour the entire contents of the pineapple, including the juice over the cake, spreading the pineapple evenly. Set aside and allow to cool slightly.
While the cake is cooling, mix the pudding mix and milk, beating well for 2 minutes. Fold into the Cool Whip. This is your frosting. Spread onto the cake. Refrigerate for several hours, even overnight. The longer the better.
Credit: Lori at Simple Life at Home
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