7/17/17

Hamburger Chop Suey

Another one of my favourites. Can you tell I have a weakness for ground beef?

3 lg stalks celery, sliced thin
1 medium onion, chopped fine
3 tbsp oil
1 lb ground beef
2 tbsp miso bean paste (or 1 cube beef bouillon) mixed in 1/2 c boiling water
1 can water chestnuts (or fresh mushrooms)
2 and 1/2 tbsp cornstarch
1/2 tsp brown sugar
1/8 tsp pepper
2 tbsp soya sauce
2 tbsp cold water
1 pkg bean sprouts or chop suey vegetables

Brown beef, remove from pan, and drain it.
Saute onions and celery in oil over medium-low heat for about 5 minutes. Add beef.
Mix cornstarch, sugar, pepper, soya sauce and cold water into a smooth paste. Add to meat mixture and stir thoroughly.

Mix in sprouts or veggies and water chestnuts. Heat thoroughly and serve with steamed rice.



Original recipe: Eat, Drink and Be Healthy, by Agnes Tom. If I could only take one recipe book with me to a desert island for the rest of my life, this would be the one.

7/10/17

Mom's Chocolate Chip Cookies

As opposed to "Dad's" cookies ...

1 c butter (or peanut butter, or margarine)
1 and 1/2 c brown sugar
1 egg
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 and 1/2 c flour
1 and 1/2 c oatmeal
1/2 c coconut
1/2 c walnuts
1 c chocolate chips (or 1/2 c each chocolate and butterscotch chips)

Roll into balls and flatten.
Bake at 350F for 10-15 minutes or until slightly browned around the edges.


7/2/17

Chocolate Syrup

Dandy on ice cream.

1 and 1/3 c dry cocoa
2 and 1/4 c white sugar
1/4 tsp salt
1 and 1/3 c boiling water
1 and 1/2 tsp vanilla extract

In a heavy saucepan combine cocoa, sugar and salt.
Gradually stir in boiling water.
Stir frequently over medium heat until smooth and slightly thickened, about 10 minutes.
Remove from heat.
Stir in vanilla.
Stores for 10-12 weeks in fridge.

5/30/17

Drop Cookies

Quick and easy because the base is the MASTER MIX.

3 c Master Mix
1 c brown sugar
1 egg
1/3 c water
1 tbsp vanilla
1/3 c nuts and/or
1/2 c chocolate chips

 Use your hands to mix the dough, then roll spoonfuls into small balls and flatten them slightly with a fork OR drop the dough by teaspoon or tablespoon onto an ungreased cookie sheet.

Bake at 375F for 10-12 minutes.




These were even better the second day, and didn't last beyond that evening.

The dough may seem to be too dry once you've mixed it, but be patient; it takes a minute or two for everything to moisten. It will.

The original recipe is on a blue sheet of paper with the master mix recipe and a variety of recipes to use it in. Where it came from, I don't recall.


Chicken Wings

These were made with only minor variations from the original recipe. They were crispy, delicious, and not sticky or messy! You could make sauces to dip them in, but I didn't. We ate these with our fingers, no muss, no fuss.

1/3 c flour
1 tbsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp pepper
1/4 tsp cayenne pepper
3 tbsp butter
20 chicken wings, tips removed

Preheat oven to 425F and melt butter on cookie sheet. Mix dry ingredients in a bag and toss thawed, dry (remove moisture with paper towel) wings in mix to coat. Place wings on pan and turn them once before baking for 30 minutes, then turn again and bake another 15 minutes.

Original recipe: www.food.com/recipe/oven-crisp-chicken-wings-40497

5/29/17

Fruit Dip

My friend Bev has been spending a few days with us and she made this simple and delicious dip for a fruit platter.

1 container of Cool Whip
1 package of vanilla pudding

Mix the two and then add a two-ounce bottle of Disoronno liqueur.

Chill if there is time before you devour this. Ooh la la.

We cut up a variety of things for a fruit salad and this dip is mouthwatering.


5/26/17

Bacon Quiche

This is made using the home-made Master Mix.

1 c Master Mix
4 eggs
2 c milk
12 cooked slices bacon
1 c grated cheese
1/3 c grated onion
salt and pepper

Put bacon, cheese and onion in quiche pan. Mix all other ingredients together till smooth and pour on top. Bake at 375F for 55 minutes.

*I made this the other night and threw everything in together all at once, and it turned out fine.

Master Mix

Can be stored at room temperature for months and can be used to prepare more than a dozen dishes.

5 lbs all-purpose flour (I use 8 c white, 6 c whole wheat; if all white and pre-sifted, 16-18 cups)
3/4 c baking powder
2 and 1/2 c powdered milk
2 tb cream of tartar
3 tb salt
2 lbs vegetable shortening (I used Crisco)
1/2 c sugar

Combine and mix with hands for about five minutes. You'll have about 30 cups of mix.

Things you can make with it:
Biscuits
Bacon Quiche
Drop Cookies

I'll add others as I try them.


Biscuits with Master Mix

Makes one dozen.

3 c Master Mix
3/4 c water
1 c grated cheese (optional)

Blend, knead 10 strokes with fork. Pat out and make biscuits with cutter. Place on sheet and bake for 10 minutes at 450F.

5/13/17

Lentil and Barley Stew

1/4 c butter
1/3 c chopped onion
1/2 c chopped celery
2 and 1/2 c skinned chopped fresh or canned tomatoes
2 c water
1/2 c dried brown lentils, picked over and washed
1/3 c pot barley
1/2 tsp salt
1/8 tsp pepper
1/8 tsp rosemary
1/3 c grated carrots

Melt the butter and sauté the onions till tender. Add celery and sauté another five minutes.
Add remaining ingredients except carrot.
Bring to a boil, cover and simmer gently 25 minutes, stirring occasionally.
Add carrots and cook five minutes longer or until barley and lentils are tender.

I made Cornmeal Dumplings with these so it was a good thing I used about a half-cup more water than this recipe called for and probably an extra half-cup of canned diced tomatoes too. With the dumplings the dish could've used even more broth.

We had this stew with brown rice. It made a tasty and filling bowl.

Where this recipe came from, I cannot say. It's on a photocopied sheet of paper taped into the old binder where I keep my stray recipes. On the same sheet are recipes for lentil-millet patties, lentil stew, lentil loaf and lentil burgers. Woo hoo! I love lentils.