Recipes

Bulk Hot Chocolate Mix

1 box dry milk powder (makes 8 quarts)
11 oz container coffee creamer powder
1# Nestle Quik powder
Powdered sugar to taste (about 2 cups)

Dump all ingredients into a large container (like Rubbermaid), seal and shake shake shake. Until thoroughly mixed. This makes about a gallon of mix, so the container needs to be a good bit bigger than a gallon, for mixing room.

Use 1/3 cup of this mix to about 1 cup of hot water for a really delicious cup of cocoa. Also delicious, mix a little cinnamon in your cup!

February

Rice Pudding

1 quart whole milk
1/2 cup long grain rice (uncooked)
1/2 cup sugar
1 egg
1 tsp vanilla
raisins
cinnamon
nutmeg

Mix the milk and rice in a 2 qt. saucepan.

Cook the milk and rice together on low to medium heat for at least an hour, maybe an hour and a half, stirring constantly until rice is soft and thickened. Remove from heat. Beat the sugar, egg, and vanilla and add immediately to the hot pudding, mix well. Pour into dessert dishes. Serve warm or cold. Garnish with raisins, cinnamon, and nutmeg.

**My daughter, searched the internet for a high school project a few years ago, and discovered this method for making rice pudding. It takes awhile but is really worth the wait!!

March

Hot Sausage Quiche'

1 (9") pie shell unbaked
1/2# bulk sausage (reg or mild)
1 cup (shredded) swiss or mozzerella cheese
3 eggs
1/2 cup chopped onion
2 jalapenos chopped (med or small)
black pepper to taste
1/2 cup milk
1/2 tsp salt
1/2 tsp Tabasco sauce (opt)

Break up and brown the sausage in a skillet. Remove from heat and drain well. In a medium sized mixing bowl, beat eggs lightly and fold in all ingredients. Additional hot sauce or Tabasco sauce may be added now. Put mixture into pie shell and bake at 375º for about 35 minutes or until golden brown and set. Cool 10 minutes before slicing.

April

Cheddar Garlic Buttermilk Biscuits

2 cups a/p flour
2 Tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/2 cup cold butter/margarine
1/2 cup shredded sharp cheddar
3/4 cup buttermilk

Dry ingredients in food processor. Pulse just until combined. Add cold butter slices. Pulse just a few times until crumbly. Don't over-mix or they won't be flaky. Add Buttermilk and cheese. Pulse just until the dough comes together. Only slightly. Dump on floured board or floured flour sack. Kneed once or twice. Just to bring it Together. Cut 8 biscuits with a 2 1/2 inch biscuit cutter.

Bake in preheated 425 degree oven for 15 to 18 minutes, until golden brown. Melt 1/4 cup butter in microwave. Add 1/2 tsp garlic powder, 1/8 tsp garlic salt, and 1/2 tsp parsley flakes. Mix well and brush on hot biscuits. Serve warm.

Note: try adding 1/4 tsp cayenne pepper to the dough. Extra cheddar is good too!!

May

Hawaiian Pork

1 1/2# lean pork shoulder roast
1/2 cup Crisco
1/4 cup water
2 TBSP cornstarch
1 tsp salt
1/4 cup brown sugar
1/3 cup white vinegar
20 oz can pineapple chunks in juice (drain and save juice ~ 1 cup)
1 TBSP soy sauce
1/2 chopped green pepper
1 medium onion (thinly sliced)
1 cup uncooked long grain rice

Cook rice in 2 cups water with a little salt on high heat, reducing to lowest heat after sizzling for 14 minutes covered with a tight lid. Cut pork into 1" cubes. Brown in Crisco on med/hi. Add water, cover and simmer on med/lo ~ 30 minutes to 1 hr til pork is tender. Combine cornstarch, sugar, salt, vinegar, juice, soy sauce in saucepan, stirring til slightly thick. Pour sauce over hot pork. Remove from heat, cover and let set 10 minutes. Stir in pepper, onion, pineapple. Cook on med 5-7 mins til tender/crisp. Serve over rice. Really cooks nice in a cast iron skillet because the pan does not lose much heat during 10 minute setting process.

June	Vietnamese Iced Coffee Strong brewed coffee Sweetened Condensed Milk Ice Make a strong brew of your favorite coffee. Chill down the coffee in the fridge. Pour some up in a tall glass with about 2oz of sweetened condensed milk in the bottom. Stir and add ice.

July

Son's Favorite Mexican Salad

1/2 head lettuce
1/2 medium purple onion
1 or 2 large tomatoes
1# ground meat
1 can dark red kidney beans
2 cups or so of grated cheese
Plenty of regular Fritoes cornchips
1 large bottle Kraft Catalina
Salt and Pepper to taste

Fry the meat in a skillet until lightly browned and cooked through. Transfer to a plastic bowl and cool rapidly in the freezer. Add the drained and washed kidney beans. Salt and pepper to taste. Tear the lettuce into bite size pieces. Cut up the tomato and put in there. Slice the onion long ways and put in there. Now add the cooled meat and bean mixture. Toss lightly. Top with grated cheese.

Serve salad with Fritoes added at the meal so that they won't get soggy. Top with Catalina Dressing.

August	Effervescent Waffles 1 1/2 cups biscuit mix 6 TBSP melted butter 1 egg 1 cup (8oz) club soda Mix and pour in waffle iron. Cook plenty long and they will be crispier. Do not save batter. Cook up all and freeze extras for toaster. Note: I buy the litte mini club sodas which are 8 1/2 oz. I simply pour out 1 TBSP for a perfect 8 oz. measure. These waffles are really delicious, light and crispy!

September

Mom's Oatmeal Icebox Cookies

1 cup white sugar
1 cup brown sugar
1 cup shortening
1 tsp vanilla
2 beaten eggs
2 cups a/p flour
1 tsp baking soda
pinch of salt
scant 3 cups 3 minute oats (or 5 min)
1 1/2 cup chopped pecans

Cream the sugars with the shortening - Add eggs, vanilla and beat well. Sift together flour, soda, and salt and add to creamed mixture. Stir in oats and pecans. Mix well. Shape into long rolls - wrap in wax paper. Chill. Slice 1/4" thick. Bake on greased cookie sheet at 325 degrees for 12 minutes.

Note: For large cookies, skip the refrigeration. Roll into walnut sized balls, flatten somewhat, and bake immediately. Will take 2 or 3 minutes longer in the oven.

October

Tortilla Soup

1/2 cup onion (chopped)
1/2 cup bell pepper (chopped)
1 can whole kernel corn (drained)
4 1/2 oz tomato sauce
1 small can chopped green chilis
1/2 cup picante sauce
10 oz beef broth
10 oz chicken broth 10 oz tomato juice
2 oz or 1/2 pkg taco season mix
1/2 cup water
1 cup sliced zucchini
1 cup cooked chicken (chopped) or large can of canned chicken (drained)
6 corn tortillas
1 TBSP vegetable oil
shredded cheese

Large pot. Saute' onion and bell pepper in oil. Add all ingredients except tortillas and cheese. Bring to light boil. Reduce heat and simmer 45 minutes. Remove from heat, cut tortillas in 1/2 " strips and add to soup. Let sit covered 5 minutes. Top each serving with cheese.

November	Sister's Juicy Turkey Wash the fully thawed turkey and fill the cavity with cut up grapefruit, orange, and lemon (peels on). Cook the turkey on a roasting rack, in a preheated 200 degree oven for 1 hour per pound, breast side down. This is delicious and very easy! Put about 3 glasses of water in the roaster pan so that the drippings will not burn and carmelize.

December

Sweet Smells of Christmas

2 TBSP whole cloves
2 bay leaves
2 cinnamon sticks
a handful of pine needles
1/6 wedge of orange rind
1/6 wedge of lemon rind
2 cups of water

Put all ingredients in a saucepan or simmer pot. Bring to boil and then reduce to maybe 3 and simmer all day if you wish. Add water as needed and refrigerate when done for the day. Reuse for several days.

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