BC: BAM !
FC: "When baking, follow directions. When cooking, go by your own taste."
2: BEST EVER BANANA MUFFIN | 3 large bananas 1/2 tsp salt 3/4 cups white sugar 1/2 cups all purpose flour 1 egg 1 tsp baking powder 1 tsp baking soda 1/3 cups melted butter * Mash bananas, add sugar and beaten egg. Add butter and then add dry ingredients. Bake = 20 minutes at 375 degrees
3: CHRISTMAS MORNING WIFE SAVER | GRANDMA CORRIVEAU | 16 slices of bread; no crust slices of bacon slices of sharp cheddar cheese 6 eggs 1/2 tsp salt & pepper 1/2 tsp dry mustard 1/4 cup minced onion 1 tsp worch sauce 1/4 cup fine chopped green pepper 3 cup milk 1/4 lb butter dash Tabasco Crushed special K or corn flakes Layer in order: bread bacon, cheese rest of bread. Mix beaten eggs, salt & pepper, dry mustard, onion, green pepper, worch. sauce, milk & Tabasco. Pour on top, chill. Melt butter, cover with special K. | 350 degrees | 1 hour | 8
4: BOSTON BROWN BREAD * 2 cups water & 2 cups raisin - boil together for 5 minutes. Add 3 tbsp butter & let cool 1 cup white sugar 1/4 tsp salt 1 egg 1/2 lb red or green maraschino 1 tsp vanilla cherries 2 3/4 cup flour ADD: walnuts/peeled fruit mix 2 tsp baking soda 1. Sift flour, soda $ salt. (may add some cherry juice) 2. Mix all ingredients * Bake 1/2 hrs at 325 degrees in two small loaf pans
5: CRANBERRY LOAF 1 cup raw cranberries; halved 1/2 tsp salt 1/4 cup white sugar 1/2 tsp baking soda 1 3/4 cup flour 3/4 cup orange juice 3/4 cup sugar 1 egg; beaten 1 1/2 tsp baking powder 2 tbsp melted butter 1. Combine cranberries & 1/4 cup sugar 2. Combine all dry ingredients; stir well to blend 3. Combine orange juice, egg & butter. Add to dry ingredients, mixing only until flour is moistened. 4. Fold in cranberries * Bake in greased loaf pan at 350 degrees for 50 minutes
6: C | CLAM CHOWDER | 3 large potatoes; cubed 1 large onion; chopped 2 tins baby clams; drain 1 can & add 1 can juice 1 large tin carnation milk; keep can for milk 3/4 can of 2% milk 2 tbsp butter 1 carrot; shredded salt & pepper to taste 1. Boil potatoes, onion and carrot in pot just covered with water 2. Drain 1/2 of water, add clams, milks, butter, salt & pepper 3. Bring chowder almost to a boil, keep hot for 1/2 hour to 1 hour until vegetables are cooked
7: CHILI | 1 red bell pepper, diced 1 onion, chopped 4 cloves garlic 3tbsp vegetable oil 1 lb lean ground beef 1/4 cup chili powder 2 tsp ground coriander pinch cayenne pepper 1 tsp ea. ground cumin & ground ginger 3 tbsp ea. molasses & ketchup 2 tbsp ea. dijon mustard and red wine vinegar 1 28-oz can crushed tomato 1 19oz can red kidney bean 1 tbsp wholegrain mustard salt & pepper to taste 1. soften bell pepper onion and garlic in oil in large pot, add meat & cook till brown. 2. Add remaining ingredients, lower heat and simmer. 3. Season with salt and pepper * Serve in hollowed out round rolls topped with sour cream. *Serves 4-6
8: BROCSLAW 1 bag brocslaw 3/4 cup sugar 1 cup sunflower seeds 3/4 cup oil 1 cup slivered almonds 2 mr. noodle beef seasoning (noodles optional) 1. Mix oil, sugar and seasoning mix well. 2. Mix in with remaining ingredients 3. Refrigerate overnight
9: BROCCOLI SALAD | 2-3 broccoli florets 1/2 cup raisins or dried cranberry 1 onion 1/2 cup sunflower seeds 1/4 cup splenda 1/2 cup mayo 1/4 cup cider vinegar 1. Mix broccoli and raisins in salad bowl and set aside. 2. Mix mayo and cider vinegar and add splenda. 3. Pour into jar and add sunflower seeds. 4. Refrigerate until ready to serve - pour mixture over onions and broccoli. * Toss & serve
10: SALAD DRESSING 2 oz red wine 6 oz oil 2 tsp dijon mustard 2 tsp chopped garlic 1 pinch kosher salt 1. Shake all ingredients except oil 2. Add oil, shake
11: PORK CHOPS | 4 boneless pork loin chops 2 tsp vegetable oil 1 onion chopped 1/3 cup ketchup 1 tbsp cider vinegar 1tbsp worcestershire sauce 2 tsp brown sugar 1/4 tsp dry mustard pepper 1. On medium-high heat cook pork chops turning once for five minutes or until browned on both sides. Remove. Cook onion until softened 2. Mix ketchup, vinegar w.sauce, sugar mustard & pepper; pour into skillet. Bring to boil, add pork & simmer flipping occasionally for eight minutes (until pink in center and sauce thickens) Serves 4
12: BRUSCHETTA CHICKEN BAKE | 1 1/2 lb chicken; cut bite size 2 garlic cloves; diced 1 cup mozzarella; shredded 1 box stove top stuffing 1 tsp dried basil 14 oz can diced tomato 1. Mix garlic, tomato, stuffing mix & 1/2 cup hot water- mix until moistened. 2. In 9x13 pan, place chicken. Sprinkle with basil & cheese - top with stuffing mixture Oven: 400 degrees Cook: 30 minutes | TOMATO MEAT LOAF | 1 lb ground lean beef 1 lb ground lean pork 1 tbsp fine chopped onion 2 tsp salt 1/4 tsp pepper 1/3 cup quick tapioca 1 can condensed tomato soup 1. Mix meats, add in the remaining ingredients 2. Pack into loaf pan Cook: 15 minutes @ 400 degrees; 45 minutes @ 350 degrees. * Serves: 8
13: PORK TENDERLOIN | 1 pork tenderloin fresh rosemary 1/2 frozen bag/fresh blueberries olive oil flour salt & pepper 1. Press rosemary into both sides of pork 2. Pan sear tenderloin in oil; keep oil 3. Place in covered roasting pan & bake for 45 minutes 4. Heat blueberries & apple in oil; add flour to thicken if needed 5. Pour sauce over tenderloin & serve
14: APPLE CRUMBLE PIE | PECAN PIE | 3 eggs 2/3 cups sugar 1/2 tsp salt 1/2 cup butter; melted 1 cup corn syrup 1 cup pecans 1 tsp vanilla Mix all ingredients & place in unbaked pie shell. Oven: 375 degrees Bake: until golden brown | Crust: 1 cup all-purpose flour 1 tsp salt 1 cup ice water 1/3 cup chilled solid veg shortening In a med bowl, mix flour & salt. Cut shortening into flour mixture until crumbs form. Add water, 1 tbsp at a time, toss w/ fork until dough forms. Shape into a disk, wrap in plastic& chill - 30 min. On floured surface, roll dough into a 12-in circle & place in 9-in pie pan. Trim excess dough, leave a 1-in overhang; make a decorative edge. Fill: 7 med apples, peeled & thin sliced 1 cup grad. sugar 1 tsp ground cinnamon 1 tsp salt 1 tsp ground nutmeg Mix all ingredients & spoon into crust Top: 1 cup packed dark brown sugar 1 cup all-purpose Flour 1 tsp ground nutmeg 1/3 cup chilled butter, cut into small pieces Mix brown sugar, flour and nutmeg. Cut butter into mix until coarse crumbs form. Sprinkle apples evenly with topping. Bake pie until topping is lightly browned & filling is bubbly – 35 min at 400 degrees | Grandma Young
15: APPLE PIE | apples; peeled & chopped dash salt dash nutmeg 1 cup sugar 1/4 tsp cinnamon 2 tbsp flour 1. Fill pie shell with apples 2. Mix remaining ingredients and add to apples 3. Dot with butter - cover with paste Oven: 350 degrees Cook: 45 minutes | O SO GOOD RAISEN PIE | 1 cup raisins 3/4 cup brown sugar 1 1/2 cup water 1 tbsp vinegar 1. Cook raisins in water until plump; add a little more water as some has boiled away - add vinegar and sugar Add: 1 tbsp butter 2 egg yolks cornstarch to thicken pinch of salt 1. Beat egg yolks, add little water - add to raisins. 2. Add cornstarch - cook until thickened, pour into cooled shell. Beat egg whites and sugar - use for topping. Cook: lightly brown
16: PEANUT BUTTER PIE | Crust: 1 1/3 cup crushed graham wafers 1/4 cup sugar 1/3 cup melted butter 1. In a bowl mix all ingredients together & press into a 9 inch pie plate 2. Chill 1 graham cracker crust 1 small container cool whip 1 qt. vanilla ice cream 1/2 cup crunchy peanut butter 1 chocolate bar, crushed (crispy crunch) 1. Soften ice cream, fold in peanut butter and cool whip 2. Fold over graham cracker crust 3. Top with crushed chocolate bar & freeze !
17: FUDGE BROWNIES | 1/2 cup flour 1tsp salt 1/2 cup cocoa 4 eggs 1 cup oil 2 tsp vanilla 2 cup granulated sugar 1/4 cup cold water 1/2 to 1 cup chopped walnuts 1. Add all ingredients, beat until smooth 2. Put in greased pan - 9x13 3. Bake at 350 degrees for 30 minutes | SODA CRACKER COOKIE | * Line cookie sheet with soda crackers 2 cups brown sugar 1 cup butter 1. Boil until thick, constantly stirring 2. Pour over crackers 3. Bake at 350 degrees for 15 minutes 4. Take out and sprinkle with chocolate chips or nuts 5. Put back in over until chocolate is melted 6. Spread evenly with knife, cool and break into pieces
18: 1 cup butter 2 cups packed brown sugar 1/2 cup corn syrup 1 tsp salt 1/2 tsp baking soda 1 tsp vanilla 6 qt popped corn 1. Melt butter in 2 qt sauce pan & stir in sugar, corn syrup and salt - bring to boil stirring constantly. Boil for 5 minutes, so stirring 2. Remove from heat, stir in vanilla and soda 3. Pour over popped corn, mix well 4. Bake at 250 degrees for 1 hour, stirring every 15 minutes | BAKED CARAMEL CORN
19: 4 cups flour 2 cups butter 1 cup packed brown sugar 1 tsp salt 1. Add all ingredients and need very well 2. Roll into small balls - press down with fork or press down into square pan, cut into squares before cooling | SCOTISH SHORTBREAD
20: BUTTER TARTS | 1 cup brown sugar 1/2 cup corn syrup 1 tbsp vinegar 3/4 cup raisins 2 tbsp butter 2 eggs 1. Put raisins in tart shells 2. Mix ingredients & fill shells 3/4 full * Can put nuts on top or 1/2 tsp strawberry jam in bottom 3. Bake until nice and brown
21: Crust: 1/2 cup margarine 1 cup flour 1 tbsp sugar 1. Pack in 9 x 9 pan Bake: 10 minute Oven: 350 degrees Finish by baking 10 minutes | Mix: 1 cup vinegar 3 egg yolks 2 tbsp flour 1/2 cup milk 2 1/2 cups rubarb almond flavoring 2. Spread over base * Bake: 45 minutes 3. Beat egg whites untill stiff, add 1/4 cup sugar & 1/4 cup coconut - Sprinkle over rubarb | RUBARB DESSERT
22: PEACH JAM | 5 cups diced peaches 5 cups white sugar * Boil 10 minutes 1. Add 1 small pkg orange jello + lemon jello 2. Add 20g tin unsweetened pineapple; drained 3. Bring back to just a boil *Jar