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Recipes

Hamburger Italiano

Hamburger Italiano

2 tbs.          cooking oil
1 lb.             ground beef
1/3 cup     chopped green pepper
½ cup        chopped onion
¼ cup        chopped celery
14oz.          canned tomatoes
10 oz.         condensed tomato soup
12 oz.          kernel corn
¼ tsp.        garlic powder
¼ tsp.        oregano
1 tsp.          salt
¼ tsp.        Pepper
1 cup          Shredded medium Cheddar cheese

1. Combine oil, ground beef, green pepper, onion and celery in frying pan. Fry until all pink color is gone. Stir to break up meat. Drain and discard fat.

2. Stir tomatoes and soup into meat. Add corn, garlic, oregano, salt and pepper. Simmer slowly for 15 minutes.

3. Add cheese. Stir to distribute through meat. Pour into 2-quart (21) Casserole. Bake uncovered in 350F (18000) oven for 30 minutes until hot and bubbly.
Serves 6.

Speedy Chicken

Speedy Chicken

2  – 2 ½ lbs Chicken parts or cut up chicken
Envelope dry onion soup mix

Arrange chicken pieces over foil in roaster. Sprinkle evenly with dry onion soup. Fold foil over top. Cover roaster. Bake in 350F oven for 1 ½ – 2 hours.

Cream of Mushroom Soup

Cream of Mushroom Soup

1 pound mushrooms                            3 1/2 cups water
1/2 cup butter or margarine            3 chicken-flavour bouillon cubes or envelopes
1 tsp. Lemon juice                                 1 tsp. salt
1 small onion, sliced                             1/4 tsp. pepper
1/3 cup all purpose flour                   1 cup heavy or whipping cream

1. Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly.

2. In 4-quart saucepan over medium-high heat, in hot butter or margarine, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring.

3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl. In saucepan in remaining butter, cook onion and stems; cook until onion is tender.

4. Stir in flour until blended; cook 1 minute, stirring the mixture constantly.

5. Gradually stir in water and bouillon; cook, stirring constantly, until mixture is thickened.

6. Into blender container, ladle half of mixture; cover and at high speed, blend until smooth.

7. Repeat with other half.

8. Return mixture to saucepan; stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling.

Maritime Seafood Chowder

Maritime Seafood Chowder

(Another name is Atlantic Seafood Chowder as the origins are from the East coast of North America) This was always a big treat growin up.

1 medium onion, chopped                                   2 cups milk or light cream
2 cups diced potato                                                2 tsp. Butter (optional)
2 cups liquid (clam liquid and water)             ½ tsp. salt
2 cups clams (2 – 5 oz cans)                               2 cups other seafood (fish, crab, imitation crab etc.)

1. Sauté the onion over medium heat until tender, but not brown.

2. Add potatoes and 2-cups liquid. Cover and simmer for 10 to 15 minutes or until potatoes are tender.

3. Add clams and other seafood, milk, salt pepper and butter. Heat slowly to serving temperature, but do not boil.

Borscht (Beet Soup)

Borscht

Ingredients

3 cups hot water
salt
1 pound stewing beef Cut into 1-inch chunks
1/2 6-ounce can tomato paste
1 1/2 tsp. sugar
2 medium carrots, sliced
1/2 small head cabbage, shredded
1 medium onion, sliced
1 Tbs. Cider vinegar
1 stalk celery cut into chunks
1/2 cup sour cream
1 bay leaf
3 medium beets

1. 5-quart saucepan or Dutch oven over medium-low heat, add water, beef, carrots, onion, celery, bay leaf, 2 sliced beets and 1 1/2 tsp. Salt.
2. Cover and simmer 2 hours.
3. Shred remaining beet and, with tomato paste, sugar and 1 teaspoon salt, stir into soup.
4. Cover again and simmer 20 minutes.
5. Add cabbage; cook 15 minutes. Stir in vinegar.
6. Serve in large soup plates or wide bowls, each portion garnished with some sour cream.

This recipe also works really well in the crock pot (slow cooker).

Oatmeal Bread – for Breadmaker

Oatmeal Bread

Bread Maker Recipes

Regular Large

7-9 Ounces         Water                                                    9-11 ounces
1 tsp.                    Salt                                                         1 ½ tsp.
1 ½ tsp.               Honey                                                   2 Tbs.
1 Tbs.                   Butter, Shortening or Lard *          1 ½ Tbs.
½ cup                  Quick Cook Oats                                   2/3 cup
2 ½ cups             Bread or Unbleached Flour **        3-¼ cup
1 ¾ tsp.              Active Dry Yeast                                 2 tsp.
2 Tbs.                  Dry Milk Powder                                  2 Tbs.

Set Bread Maker for Regular or Large Classic Recipe setting. Works Well on timer delayed setting, but I find it is best to use hot water (pretty well hottest tap water) in this application.

Variation: May also substitute 1 cup Bread Flour for 1 cup Whole Wheat, and keep water temperature fairly hot.

Notes:

** Unbleached White Flour was recommended in a good bread cookbook, and it works just as good as Bread Flour, and I’ve never had complaints! Not to mention it’s a lot cheaper.

*I never use margarine in my bread because the water content throws the recipes off (especially in the bread maker), but it also does not give as smooth or fluffy of a texture like the others.

Cherry Bread

This recipe was handed down from my Memere Leger, to my Mom, Rita Leger, then to me.

Cherry Bread

1-cup brown sugar
(Or 1 cup white sugar and 1 Tbs. molasses)

2 Tbs. Butter
1 egg, beaten
1-cup liquid (1/2 milk, ½ cherry juice)
2 cups all purpose flour
2 tsp. Baking powder
1 cup cut up maraschino cherries
½ cup walnuts (optional)

1. Mix ingredients together.

2. Place in 2 small, greased bread pans.

3. Let stand 20 minutes.

4. Bake 350F for 45 min.

Pudding Cakes

Fudge Pudding Cake

Cake

1 cup sifted flour                      2 Tbs. Cocoa
2 tsp. Baking powder                    ½ cup milk
½ tsp. Salt                             1 tsp. Vanilla
2 Tbs. Shortening (melted)              ¾ cup chopped walnuts (optional)
¾ cup sugar

1. Sift dry ingredients
2. Stir together milk, vanilla, shortening, and walnuts.
3. Add to dry ingredients.
4. Pour into 9? square pan.

Sauce

1. Mix ¾ cup brown sugar and 1 ½ Tbs. Cocoa.
2. Sprinkle over batter, then pour 1 ¾ cup hot water over it all.
3. Bake 350F for 40 minutes.

Miracle Pudding Cake

Cake

1 cup sifted flour                      2-tsp. Baking Powder
2 Tbs. Sugar                            Pinch of Salt
½ cup milk                              3 Tbs. Soft butter
1-cup raisins (optional)

1. Mix dry ingredients to a mealy consistency.
2. Add raisins & milk gradually.
3. Stir and pour into greased casserole.

Sauce

1. Combine 1 cup brown sugar, 2 Tbs. Butter, and 2 cups Boiling water
2. Stir well and pour over cake.
3. Bake 350F 40-45 minutes.
4. Serve as is or with whipped cream.

Chocolate Cake

 

Chocolate Cake

This is truly one of the easiest and most delicious chocolate cakes I've ever had. I've been making it for years, but recently, when I needed to quickly make a cake, I bought the richest cake mix I could find – and cake mixes can be sooooo yummy! However, to my surprise, our family felt this recipe was better. :)

 

2 c. flour 1 cup milk

1 tsp. salt 1 cup hot coffee (or 1 c. water + l/4c. cocoa)

2 c. sugar 1 c. vegetable oil *

1 tsp. baking powder 2 eggs

2 tsp. b. soda 1 tsp. vanilla extract

3/4 c. unsweetened cocoa

 

Sift together dry Ingredients in a mixing bowl. Add oil, coffee and milk; mix at medium speed for 2 mm. Add eggs and vanilla; beat 2 more mm. (Batter will be thin.) Pour into three greased and floured 8-inch cake pans. Bake at 325F for 20—25 minutes. Cool cakes 10 minutes (in pans on wire racks). Transfer cake to sealed plastic container, and cool completely.

 

* Up to ¾ of the oil can be substituted for a fruit purée (i.e. Applesauce, strained raspberry or strawberry sauce) I add sugar to the left over purée and heat to simmer to reduce it, then use it as a sauce instead of icing.

 

FAVORITE FROSTING

1 1/4 c. sugar 6 T. Water

1/8 t. cream of tartar 3 egg whites, at room temp.

1/8 t. salt 1 t. vanilla extract.

1. Microwave sugar, cream of tartar, salt and water together for 8— 9 minutes. (600W oven) OR Put in saucepan over medium heat, set candy thermometer in place and boil, without stirring, until temperature reaches 260F or until a little mixture dropped in cold water forms a hard ball. Remove from heat.

2. In small bowl with electric mixer at high speed, beat egg whites until soft peaks form.

3. Pour syrup in thin stream into whites, beating constantly; add vanilla and continue beating until mixture forms stiff peaks. Frost cake.

 

OTHER ICING

1 cup milk

5 Tbsp. flour

½ c. butter, softened

1 c. sugar

1 tsp. vanilla extract

½ c. Shortening

Combine milk and flour in a saucepan; cook until thick. Cover and refrigerate. In a mixing bowl, beat butter, shortening, sugars and vanilla until creamy. Add chilled milk/flour mixture and beat for 10 minutes. Frost cooled cake.

Auntie Bev’s Pecan Pie

Auntie Bev’s Pecan Pie

Pastry for 9-inch single crust                             1/4 tsp. salt
1 cup dark corn syrup                                           3 eggs
1/2 cup granulated sugar                                     1/2 tsp. vanilla
2 tbs. Butter                                                               1-½ cup small pecans

1.  Adjust rack 4 or 5 inches above bottom of oven. Start oven 10 min before baking; set to hot (450).

2. Make pastry. Roll out and line a 9-inch pie pan, preferably glass, with pastry, fitting well into angles. Trim 1/2-inch from edge with scissors, then turn overhang under so fold is even with pan rim. Flute or imprint with fork tines at inch intervals.

3. Measure next 4 ingredients into heavy aluminum saucepan and heat to boiling, stirring constantly with a wooden spoon. Break eggs into 2-qt bowl; remove 1-tsp. white, beat slightly and use to brush inside of pastry.

4. Beat eggs with fork until well broken up but not until frothy, over-beaten eggs obscure nuts. Gradually stir in hot syrup, then vanilla and nuts. DO NOT BEAT.

5. Pour into pastry lined pan. Bake 10 min, then reduce heat to moderately slow (325), and bake 25 or 30 min longer or until filling is set. Remove to cake rack to cool. Serve lukewarm or thoroughly cooled.

HINT: To avoid over-browning, cover pie with aluminum pan of same size first 15 min of baking.

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