HBHW reader Denette share’s her recipe for a copy cat version of Duke’s Mayonnaise.

Food processor Mayonnaise

• 1 egg plus 1 yolk
• 1/4 teaspoon salt
• 1/2 teaspoon dry mustard or Dijon
• 1 cup olive, peanut or vegetable oil- I use olive
• 1 1/2 tablespoon of lemon juice fresh is better can used bottled
• salt to taste I substitute paprika

Put all except 1/2 of oil in food processor and pluse and blend until mixed very well slowly add remaining oil. Season to taste Keep in covered plastic or glass jar in refridgerator.
Quick tip: Always store leftover coleslaw in a canning jar with tight lid turn jar upside down it is good for several days.

I’ve heard them called both bierocks and runzas. Basically meat and cabbage filled roll. SO GOOD! Deborah (HBHW Reader)

This is a great, easy, healthy, cheap recipe that our family enjoys. We make them for dinner, packed lunches, pot lucks, … basically good anytime. They freeze very well too. I usually make a large batch (recipe below) and freeze a bunch so DH can take a few for his packed lunches.

• 2c warm water
• 1/2 c veggie oil
• 1 pkg dry yeast
• 3 T sugar
• 1 T salt
• 4-6 cups flour
• 2lbs hamburger
• 1 head cabbage, shredded
• 1 lg onion, finely chopped

Dough:

Dissolve yeast in warm water; add sugar, salt and oil. Add enough flour to make stiff dough. Let rise (approx 45 minutes) and punch down and let rise again (approx 30 minutes).

Filling:

Brown meat, fry cabbage and onion in small amount of fat. Salt and pepper to taste. Mix together in large bowl and set aside. Let sit for 30 minutes. (make the filling while dough is rising the first
time).

When dough has risen a second time, roll out to 1/2 inch thinkness, cut into 5 inch squares or larger.  (or if I’m being lazy just break off small pieces of dough and roll out
like tortilla). spoon meat mixture into center of square (be generous! I don’t always measure but it’s probably 1/3 to 1/2 cup). Pull up each corner and pinch together, leaving no openings. turn over onto greased cookie sheet and bake at 350 degrees until bread is golden brown.  (approx 30 minutes). Brush tops with butter and serve.

This recipe was subitted by HBHW newsletter reader Rebecca.

(yield 1)

• 1 cup of cooked rice
• 2 ice cubes
• 1/2 cup of California Style Vegetables uncooked frozen
• 1 slice of Kraft Cheese Slices

On a piece of tin foil, pile all the ingredients on top of each other, don’t mix. Put on your bar-b-cue until the vegetables are hot. Serve hot Great with steak or chicken kabobs!! Times the recipe for more people.

It won’t be long before it gets too hot for us to cook using the oven and stove around here all the time. That’s why I asked our newsletter readers to share some of their best summer cooking tips. You can find them, and of course my own tips below. Enjoy!

I do a lot less baking in the summer, but when I do have to make a fresh batch of bread, some rolls etc, I do it as early in the morning as possible while it’s still somewhat cool outside. I keep the doors and window open and also leave the oven door slightly open (be sure there are no small kids or curious pets around that could get hurt), to get the heat back out of the house as fast as possible.

When I use my breadmaker (or my sow cooker for that matter), I stick it out on the porch whenever possible.

I use my small toaster oven instead of the oven whenever possible. It does a good job at reheating things and baking small flat things (like a small batch of brownies).Instead of making pizza, we make pizza toast in the toaster oven in the summer.

I use my slowcooker at lot during the summer to cook meats, veggies and beans. It takes a little more pre-planning, but is well worth the savings (because the air conditioning has to run a lot less).

We also tend to grill a lot outside. Just about any meat, fish and vegetable can be cooked outside. Cook veggies and fish that fall apart easily in aluminum foil, or stick your cast iron skillet on the grill. We’ve even made pizza on there!

Grilled Pizza

Prepare your favorite Pizza dough and roll it out. We like to do individual pizzas, but feel free to roll it out to whatever size is easy for you to manage on the grill.  Rub a little oil on the grill grate then add the pizza. Cook it for about 5 minutes, then flip it over. Add your toppings and cook and additional 5 minutes until the dough is done and the cheese is melted.

Now it’s time for our reader tips. I love the variety … you’ll find anything from solar oven to delicous no cook recipes. If you have a tip or idea, please leave a comment below.

I use my Dutch oven a lot in the summer. It’s very easy, you put whatever you want in the Dutch oven, like seasoned chicken and vegetables, a little oil in the bottom and sometimes a little water, depending on what I’m cooking. (We use our regular grill and take the grate off and put the Dutch oven inside. Or you can do the same thing in a campfire).

Then put the designated amount of hot coals, under and on top of the Dutch oven. Check as you would if you were baking in the regular oven. The number of coals you use is basically your timer. When the coals go out, your food should be done. Your nose will also tell you. The last chicken and vegetables I made was incredible, the vegetables were perfect and the meat fell off the bone. The best thing about the Dutch oven is that after you put it in the coals it pretty much hands off. Simple and delicious.

There are some great books out there for Dutch oven cooking; they will show you how to cook anything from chicken to cake and breads. Have fun!

Kathleen M.

We often make use of our tree branches from pruning or yard cleanup for
cooking outside. Of course there are the usual hot dogs, but we have also
cooked sausage or beef patties over the fire. We use an old barbeque grill
or oven rack to place our meat and potatoes on, using bbq utensils to turn
them. Large chunks of peppers can be brushed with oil or bacon drippings,
stuck on a stick and roasted over a fire too. To make the trip out to the
yard and clean up more efficient, fill up a big pot, like the canner or a
dish pan with food, cups, drinks, condiments, and anything else you might
need. Benefits are a cleaner house, because there is less dirt tracked in
after a day in the garden, and we just relax and visit a little more around
the fire.

Melanie

One of my favorite Summer Cooking finds was a bread machine with a bake only
cycle. I use it year round for making bread, but it really shines for summer
baking. I put it on a small folding table OUTSIDE, plug it in and use it for
a small outside oven. It bakes in 10 minute intervals up to 40 minutes, and
keeps the heat outside. And yes, in the summer, I bake my bread outside,
too. It’s wonderful. I use my slow cooker and toaster that way, too, in the
summer.

~Chris, Texas/Idaho Snowbird, currently in Virginia
Mrsmousehouse.com

For hot weather cooking and living on a turkey ranch, my cooking revolved
around turkeys and turkey eggs….( I have been retired for almost 20 years
)….One thing that I have always done is to use turkey interchangeably
with chicken in any and all recipes…if you ever eat fried turkey breast you
won’t want chicken….. Crock pot and rotisserie turkey is great…. (One
undiscovered secret is in order to prevent that cold turkey taste, cook
your turkey with jalapeno’s….you don’t taste the hot….and the strong taste
isn’t there.)

I have been able to cook in the garage with the crockpot and
rotisserie……
Ronda

Here is a very Quick-Easy Cool Meal for the summer. No cooking required.

Make a tuna salad
2 cans Tuna (or Chicken)
Mayo( to taste)
Mustard (to taste)
Sweet Relish (to taste)
I have even added fresh green onion, fresh cucumbers, blk olives just what ever you like to change the taste.

Mix and put in the middle of the plate.

On the side around the plate add Fruits. Canned or fresh.
I use: Pineapple (our favorite) Pears, Apples, Strawberries, Cantaloupe, Peaches, Grapes. We eat this with club crackers.

My Children love this. It’s healthy, cool and most of all they get to eat it out on the picnic table, and what fruit is left on their plates they leave it for the butterflies and bees. They think it’s neat to feed the butterflies.

Another thing I do in the summer time is if I have a meal planned that requires the use of the oven is I will cook that meal early in the morning and then make everyone a plate and heat it up in the microwave at dinner time. Now dinner is done, dishes are few and we can enjoy the rest of the evening outdoors.

Michelle

I saw your request for tips on summer cooking tips. My biggest one would be
solar cooking. My husband and I recently bought a Global Sun Oven, but you
can make your own. We’ve successfully cooked the basics with the sun (rice,
beans, potatoes, etc.) to full dinners. We still haven’t done any baking, but
I know it can be done. Also sprouting is a good, cool way to add food to the
table.

Krista

Here’s a hot weather dish my family likes:

Asian Chicken Salad

Head of romaine lettuce, chopped or hand torn
3 or 4 scallions, snipped into bite-sized pieces
1 can of water chestnuts, drained
1 can of Mandarin oranges, drained
1 can chicken (or fresh chicken, cooked and cubed) (as much as you like)
1 small can Chinese rice noodles, or the larger crunchy noodles
Sliced almonds, toasted, a handful (or as many as you like)
Your favorite Asian salad dressing, sesame-ginger dressing, etc.

Just throw it together and toss.  It’s easy, delicious and cooling.  It is easily doubled or tripled for a large gathering.

Cheryl

Here’s my best tip for summer cooking…it’s using our outdoor grilling efforts more effectively.

When we know there’s going to be a beautiful afternoon coming up and that we’re going to have some time to be outdoors on our patio, I stock up on our favorite meats to grill. We start by grilling a batch of hamburger patties. We then grill several packages of wieners and package several of rope style sausages. Lastly, we then grill lots of chicken. I keep lots of heavy duty foil on hand to line my cookie sheets that I use to take the meat to the grill, so that after the meat is put on the grill, I simply take the foil off, throw it away, and have a clean tray to bring the meat in. When it cools, I package it in freezer bags that I label and then put in the freezer. Meal preparation is a snap using this delicious grilled meat. All I have to do is remember to thaw the meat out in the morning and then prepare a vegetable and a salad to go along with it, and I’m done. The meals are delicious and there’s no fuss and no heating the kitchen. My family loves being able to pull out a grilled hamburger patty and have a delicious hamburger whenever they want. I also keep hamburger buns in the freezer; they thaw out in just a few seconds in the microwave. It’s wonderful having my freezer stocked with meat that is ready to use!

Annonyomous

In the summer, we use our slow cooker and toaster oven a lot more to keep down the heat in the kitchen.

Our kids love pizza so have 2 favorites done in the toaster oven.

Pizza Biscuits
1 tube of refrigerated pizza crust
Pizza sauce
cheese and toppings of choice

Roll out the dough and use a pizza cutter to slice into squares slightly larger than your muffin sections (we use a mini muffin pan and 1 tube of dough does 2 trays of 24).

Put 1 dough section into each muffin space, top with a spoon of sauce, cheese and whatever other toppings you want (on the mini muffin pans 1 piece of pepperoni is about all it will hold:).

Bake at 350 for 20 minutes (or according to your pizza crust directions).

English Muffin Pizzas

English muffins - split in two
Sauce
Cheese
Additional toppings of choice

Split open the English Muffins and put in toaster while you gather everything else (this stops the sauce from making the muffin soggy). Just a few minutes is fine.

Cover with sauce, cheese, and other toppings.

Heat until cheese is melted - about 10-15 minutes.

Terry

I have just read your newsletter and thought I would tell you I have discovered a way to make baked potatoes with hardly any heat at all. We love potatoes, fried, baked, mashed, cubed, roasted and whatever. We also love potato salad in the summer. I used to bake the potatoes in the oven for 1 1/2 hours to use in any of these ways, but the time and heat was just too much. I purchased an inexpensive pressure cooker and now it is done in 15 minutes! I put 1 1/4 cups water in the bottom of the pressure cooker, put my vegetable steamer in and top with up to 20 potatoes that have been washed and pricked. Put the top on and bring it up to pressure (about 5 min) then set the timer for 15 minutes. Turn off the heat and I have 20 perfectly baked potatoes! My husband likes his baked potatoes with a crispy skin, so you can put them on the bbq or in the oven for 5 min or so to crisp up. I put the left overs in the fridge for later use. They make really fast roast potatoes. No muss, no fuss and perfect every time!

annonymous

“Smoked Turkey Pasta Salad”

1 pound smoked turkey
(I get what’s on sale in the deli and have them cut me a 1 inch slab or (2) 1/2″ slabs)
$2.99 #  (I bought on sale and stocked up)
1/2 C. Mayo (I used the OOmayo) about $ .44. I had it on hand, but I’m guessing about $3.49 for 30 oz.
1C. Apricot preserves  store brand $2.49 18oz
1/2  Red Onion  .79 #
1- 1 1/2 pound Red Seedless Grapes $1.37 #
1 can Mandarin Oranges 2 sm. cans .89 ea.
1 pound bag “Large” Shell macaroni $1.00
Cook macaroni according to directions.  While that’s cooking:
Dice “turkey” into smalls cubes
Dice red onion
Cut grapes in halves
Drain mandarin oranges and cut in half
Mix Mayo and Apricot preserves together for a dressing
Allow macaroni to cool  (I refrigerate for a bit if I’m in a hurry)
Add remaining ingredients and mix all together.
Serves 4-6 people
All ingredient measurements are according to taste.

*based on southern calif. sale prices.
Anne

My friend Catherine introduced me to a great no-cook spaghetti sauce
that is perfect for homegrown tomatoes.

4 tomatoes, chopped (you can peel if you like but I don’t)
1 clove garlic minced fine
4 tablespoons olive oil
about 1/2 cup fresh basil (or a mix of garden herbs. Thyme and parsley
are good if you have them.)
Salt
pepper

8oz spaghetti

Mix all ingredients in a large non-metal bowl. Let sit at room
temperature for at least one hour. Cook spaghetti according to
package directions. While noodles are very hot, pour sauce over and
mix well. Sprinkle with parmesan cheese if desired and serve. Serves
4.

Marsha

Skillet Dinner over open fire or grill

Per serving you will need

A cast iron skillet big enough to hold all the servings or heavy aluminum foil to make packets per person.  Foil to cover the pan

margarine (butter burns too easily to use on an open flame)
1/8 - 1/4 cup meat - in bite size pieces (I prefer ground pork or sausage but anything will work)
1/2 of a medium potato, scrubbed and cubed or sliced
1/4 of a carrot, peeled and sliced
1/4 of an onion, peeled and sliced or diced
2 wide strips of bell pepper cut into chunks (I prefer red bells)
1/4 of a young zucchini (6-8 inch size) sliced
1 mushroom, sliced
salt and pepper (or garlic salt) to taste

Note - the vegetables can be changed to suit your taste.

Rub margarine on bottom and sides of skillet or cover a 12 inch piece of foil (I do this before the skillet is warmed so I can get a nice layer of margarine to prevent burning).  Place meat in bottom of pan (it will need the most heat to cook from raw) and then add other ingredients in order.  If using a skillet, cover it tightly with foil.  If using just foil,  fold the foil as if you were wrapping something in freezer paper (pull up 2 sides and fold together.  Continue folding until you reach the ingredients.  Then fold both ends like you would a paper lunch sack.).  Place skillet or packets right on the burning logs if you can.  Or put your cooking grid as low as possible.  If using your grill, put it on high heat or really hot charcoal.  Walk away for about 15 minutes.  Remove from heat and check for doneness.  If the potatoes are soft and meat is done, you can eat!!  If not, stir and return to the fire.  Foil packets must be opened
carefully to avoid tearing the foil and to avoid steam burns.  If they are not done, re-wrap tightly and turn over instead of stirring.  Enjoy!

Breakfast Smoothies

To serve my family of 5

1/2 ice cube tray of ice
1 cup yogurt
1-3 Tbl soy protein or 2 eggs (optional- note -the eggs will remain raw)
1or more cups fresh or frozen fruit (strawberries, pineapple, mango, blueberries, whatever)
1 banana
Honey to taste
Milk or milk substitute to make desired thinness

Combine all in blender.  Blend until smooth.  Serve in tall glass with a straw!

Amanda
www.ruralmomof3.wordpress.com

Our family uses solar ovens.  It has been a project for my son , Luke, 14 for the past 2 years.  He teaches workshops (through 4-H) on why to build them, how to build them and how they save lives, money, time and the environment.  My husband made a web page for him…but I can’t find it.

We have found the best material is car shade reflective material.  You can use 2 different designs.  Our favorite oven has gotten up to 275*F.  We use it all the time…as long as there is sunlight.

If you are interested, e-mail me back.  I’ll ask my husband what the web address is.  Luke has sent ovens to South Africa and taught over 300 people about this.  I am very proud of him.  He has earned the Prudential Spirit of Community Award, the President’s volunteer award and the April 2009 issue of Family Fun magazine’s Green Volunteering award.

He is trying to earn money for a 4-H leadership conferences and one way is by selling the ovens.  To get around the “legal” means, he charges the cost of the materials and the fee to mail it.  Donations are accepted above that.
If we can be of service, let me know.

Kelli H.
Elizabethtown, NC

From Susanne - if you are interested in having Luke build a solar oven for you, email me with “Luke - Solar Oven” in the subject line and I’ll be glad to forward your email to Kelly.

Crock Pot Baked Potatoes

8-10 potatoes
Foil

Pierce potatoes and wrap with foil. Place in crock pot and cook for 8-10 hours on low or 2 1/2-4 hours on high.

Make a meal of it. We like ours with chopped onion, bell pepper, shredded cheese, ham, turkey and bacon bits. Use whatever your family likes.
annonymous

I have three words for Summer Cooking; 1-grains 2-vegetables 3-grill.

1)I find it easy to cook up a variety of grains, be it pasta, brown rice, barley, cracked wheat. There are so many choices that you can cook ahead and place in the refrigerator.

2)Get all of the beautiful vegetables that are out now; We are lucky to live in an area in Florida where we have some local produce stands so we can get fresh vegetables at a great price. For twenty dollars I can walk out with more produce than I could possible carry by myself.

3)Get the outside grill going and grill up those vegetables. You could roast a bunch at one time and put them in the fridge. We prefer to light our little table top grill each time we want some roasted. If you need a protein you can throw a few “fingers” of chicken breast or fish on the grill.

The above items can be mixed and matched so many different ways. A cold salad could be made with dressing on them. You could also serve up a warm meal. For me this is ideal. Many times we also slice open some fresh fruit and grill it and then even have dessert.
Carolyn

I do a LOT of canning in the summer.  I don’t have a pressure cooker, so I have to rely on a water bath canner and a propane burner in the garage.  One pan and one burner take forever.  A friend told me she cans tomato products in the oven.  Fill jars as you normally would.  Put jars in cold oven.  Turn oven to 250 degrees.  Keep at 250 for 1 hour.  Turn oven off, leaving door closed.  Remove jars when oven is cool.  Can you imagine how many more jars you can do at one time?!  She has been doing this for 15+ years and has never lost a jar.  I haven’t tried it yet, but will this year.
Carroll

The other day I was not in the mood to cook. I had laid out chicken tenders to make for supper. However wasn’t sure what to make. Well to make a long story short. I made a grilled chicken salad for supper. First I saute my tender in a frying pan with some Pam. Meanwhile I took out my bag of shredded lettuce (don’t use that much lettuce and the shredded is so cool (you can use it for taco and so much other stuff too like salads and sandwiches). Then took my grape tomatoes (love them I use them alot to make my tomato salad (grape tomatoes, bacon, and shredded cheese, (sometimes hubby and I don’t like lettuce alot)
and add salad dressing). added some green onions and took the chicken tenders and shredded them alittle and put them on the plate found some croutons and add the salad dressing. Hubby loved it and so did I. It was filling and just great. I get my meats at either 2 stores. I buy the 5 family packs of different meats (they must have a red sticker on them) for about $20.00. When the one store has them I usually get 10 packs for about $40.00. A better selection. I then plan meals that way.
Barbara J Snyder

You were asking for summer cooking ideas, I just wanted to mention something I purchased about a year and a half ago and just love it.  It is the Hamilton Beach countertop oven with convection.  I use it year round, it uses less energy than using the regular oven, it doesn’t heat up the whole kitchen.  (Although it does get hot around it).  I have “sold” it to several others because I love it so much and hardly ever use my full size oven anymore.  You can cook 2 full size frozen pizzas at the same time using the pans that come with it.  You can use the convection part that cooks faster.  It is also a rotisserie, I cook whole chicken or pork loin and it is delicious.  I bake cookies, muffins, brownies, I use it for anything and everything.  It costs about $80 most places, is about the size of a microwave oven.  I just cannot say enough good things about it!!  It’s great to have anytime of year, but those times that you need to use the oven when it is hot, this is a great option.

Melody B

One of my favorite ‘cheat the heat’ tricks for summer is to make fresh
baked chocolate chip cookies all summer long. Yep, warm, fresh cookies in
August. I cheat, by making a double batch of dough, and then scooping into
cookie sized portions. I place each little blob onto my parchment lined
cookie sheet, and freeze solid. Then I collect up all the frozen lumps into
a good freezer bag. In the summer, I use the little baking tray the toaster
oven came with (or even better, the mini baking sheet from Pampered Chef)
and cook one batch at a time, in the toaster oven.

No heat added to the kitchen. Fresh cookies and either ice cold milk, or a
small dish of ice cream. Mmmmmm.
Cindy

A neat thing we have discovered with summer cooking is to put meat–small steak, chicken breast, etc.– on a piece of tin foil. Slice a small potato, some onion, carrots, (and one time I put in asparagus in mmmmmm…) etc, on top. Put a slice of butter or margarine on, salt and pepper to taste and wrap the foil nice and snug–so it won’t drip all over. Throw it on the grill–not too hot. Flip the foil packet now and then so it doesn’t burn. It really doesn’t take too long. You will begin to hear it sizzle and smell the wonderful smell!!! Enjoy!

Kathy in CO

this is another pie i make quite frequently in the summer. i
double the ingredients and make 2 pies so i can use the whole 8 oz. bowl
of cool whip.
this is my sons’ favorite pie. he asks for it every year for his b-day
instead of a cake. sharon w. garrity.

NO BAKE PEANUT BUTTER PIE RECIPE (this is Logan’s FAVORITE!)

1 cup creamy peanut butter
1 (8 oz) pkg cream cheese, softened at room temperature
1/4 cup white sugar
8 oz. bowl cool whip (USE ONLY HALF OF COOL WHIP FOR this recipe, 1 pie.
if you are doubling the recipe to make 2 pies, then use the whole bowl.
chocolate coolwhip is really good in this, we also like the french
vanilla cool whip in this pie recipe)
1 TBS. vanilla extract
1 ready made graham cracker crust

In a rather large bowl, cream together the p-b, cream cheese, white sugar
and vanilla til well blended. fold in one half of the cool whip (for one
pie). pour this filling over into the pie crust, gently spread it evenly.
cover the pie and set in fridge to firm up.

i almost always make 2 pies when i make this recipe to use the whole 8
oz. bowl of cool whip and i double all the other ingredients above. this
pie keeps well for several days. i’ve not yet had it go runny on me. if
you don’t think the filling is sweet enough for your taste, you can add
more white sugar to sweeten it to your liking.

this pie is quick, easy, delicious and rather rich. i serve it in very
thin slices. hope you like it! p.s., if you are feeling fancy or want
to pretty up the top of the pie, i decorate mine with mini chocolate
chips into a design OR i use hershey’s chocolate syrup and make an allover squiggle design on top.
for halloween, i put the orange candy pumpkins on top to decorate it.
it’s all good! but not at one time!!

This is a MR. FOOD RECIPE. We 3 just enjoy it so much. it is
kept in refrigerator and is so cool and refreshing to eat on hot summer days.

NO BAKE PINEAPPLE PIE:

1 store bought graham cracker crust
1 can crushed pineapple in its own juice, 15-16 oz. can
1 small box instant vanilla pudding (i like to use the sugar-free)
1 cup of sour cream

In a good sized bowl, empty can of pineapple AND juice. Open the box of
instant pudding, and pour it DRY over the pineapple and juice. Stir to
blend.
Then fold in one cup of sour cream (can use low fat sour cream).
Pour the pineapple mixture over into the graham cracker crust. Set it in
the
fridge to thicken. (the DRY pudding mix soaks up the pineapple juice).
You can garnish this with toasted coconut and/or maraschino cherries
when you
serve it, but it is good plain like it is. so refreshing on a hot day and
so easy to make.

Sharon W.

One of my favorite things is to grill zucchini or yellow summer squash. Just peel an seed the squash then cut into spears (like pickle spears) then marinate in Italian salad dressing several hours or longer. I have done up a lot of it and had it in the fridge for a week (using out of it as needed for a meal. Then just throw it on the grill until it just starts to turn a light gold on each side. IT IS REALLY YUMMY. Even people who do not like squash like it this way.

Hope you try it and like it as much as we do

Christal H

Pasta Salad - Cook the pasta in the morning when it’s not hot out. Put in
fridge. Then about an hour before
dinner time take it out and mix in some mayonnaise, vegetables, and anything
else you desire. You could
also do this recipe with potatoes.

Frozen Fruit makes a great snack and is a ton healthier than most of the
popsicles and fruit bard you get
at the star (it’s basically fruit - without high fructose corn syrup, sugar,
coloring, etc. - you know, fruit).

And if you’re fortunate to have a grill (I don’t) that can not only keep the
house nice and cool but lower your energy bill.

Another really good tip that I use every summer - on June 1st (or around
there) I whip up 15 freezer meals. But I only make
ones that can are already cooked. For example I’ll make a casserole but I
won’t cook it all the way through - only 3/4 of the
way. Then I take it out, defrost it (or just take it out) and then pop it in
the microwave.
No Name Given

• 1/2 onion
• 2 to 3 slices of breakfast ham
• 1/2 green pepper (optional)
• 2 small potatoes (cooked - see directions below)
• 4 eggs

Start by dicing the onion, ham and green pepper. Get out your iron skillet and let it warm up over medium heat. Add a little oil to the pan. Add your diced ham, onion and pepper and allow it to cook until the veggies are tender.

If you have leftover baked potatoes, use those. If you don’t have any leftovers, get out 2 small potatoes, poke some holes in the skin with a fork and then microwave them until they are tender (about 7 minutes). Season with salt and pepper to taste.

Slice your potatoes and add them to the pan. Cook them until the potatoes are warmed through.

Get out a small bowl and add the eggs.  Scramble them well. Add the eggs to the pan and cook until they are done, stirring and scraping with a spatula as needed.

I make this simple skillet meal for breakfast, lunch and dinner. For breakfast I serve it with sliced tomatoes and toast, for lunch and dinner with a green salad.

This recipe was passed down from the German side of my family. Small farmers would make it with what they had on hand.

Variations:

You can use chopped up bacon, or any type of leftover meat instead of the ham.

Instead of or in addition to the green pepper you can add just about any type of leftover veggie. If you are adding the veggies raw, add them with the onion and ham. If  you are using cooked veggies, add them after you add the potatoes.

If you’d like, you can sprinkle some cheese over the dish once the eggs are mostly cooked.

• 3 slices of toast
• 28 ounce cans of tomatoes
• 1 tablespoons brown sugar
• 1/4 teaspoon salt
• 1/16 teaspoon pepper
• 1 tablespoon dry onion
• 2 tablespoons margarine

First toast your bread. I use the heels from a couple of loaves, plus any leftover bread I may have on hand. You can toast the bread in the oven instead of the toaster if you like. Lay the bread out on a cookie sheet and bake at 400° for about 10 minutes. This is a good way to do it if the kids have mangled the bread and it won’t fit in the toaster. After you toast the bread, cut it into small cubes. Oil a 3-quart casserole dish or a 9 by 13- inch rectangular baking pan. In the casserole or baking dish, combine all of the ingredients except the margarine. Sort of stir and scoop the bread and tomatoes together with the seasonings until it is well mixed. Now cut the margarine into pieces and dot it on top of the tomatoes and bread. Cover the dish with aluminum foil and bake it at 350° for about 30 minutes. Remove the tin foil for the last few minutes of baking if desired.

To Use Fresh Tomatoes: Cut up about 3-1/2 cups of fresh tomatoes, don’t bother to peel them. Proceed exactly as directed above, except cook the dish for 45 minutes. Scalloped Tomatoes tastes very good prepared with fresh tomatoes, so keep it in mind when the garden is exploding in the summer.

• 15 oz can greens (collards, turnip, mustard, kale or mixed greens)
• 1 tablespoon margarine
• 2 tablespoons vinegar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 teaspoon sugar or honey
• 1 teaspoon dry onion

Open up the greens. You can use any type of greens that you like. You could use spinach too, I guess, although I never have. Turnip and Mustard greens are my favorite, but the others are quite good too. So anyway, open up the greens and put them into a quart size sauce pan. Add the margarine, vinegar, salt, pepper, sugar and onion. Stir it up, coating everything evenly with the seasonings. Put the lid on the pan and bring them to a boil. When they boil, reduce the heat and simmer over low heat for a few minutes to blend the flavors. Good eatin’, southern style.

• 6 to 8 medium carrots, peeled and sliced
• 1/4 cup water
• 1 tablespoon margarine
• 2 tablespoons sugar or honey
• 1/4 teaspoon salt
• Good Dash pepper

First prepare the carrots, cutting them into thin rounds. Place them in a saucepan with the water, margarine, sugar, salt and pepper. Bring the carrots to a boil over high heat. Cover and let simmer for about 5 minutes. Remove the lid. Watching carefully, cook the carrots until the water evaporates, and the carrots are simmering in the margarine. This will take about 5 more minutes. Remove from heat. They may be served immediately, or covered and reheated right before serving. Serves 4 or 6.

If you have vegetable haters in the house, try this recipe. Most kids like carrots, and this recipe makes them very sweet and child friendly. Even Tommy loves this one, and he is the most persnickety eater I have ever encountered.

• 15 oz can of sliced beets drained, reserve juice
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 3 tablespoons vinegar
• 1 tablespoon or margarine
• 1/4 teaspoon salt, if desired

In a quart size saucepan combine the sugar and cornstarch. Measure the beet liquid. You need 3/4-cup, add water if necessary to bring the amount of liquid to this level. Gradually stir the liquid into the saucepan, stirring to dissolve the cornstarch. Add the vinegar. Bring the mixture to a boil over medium heat, stirring often. When the mixture boils, add the drained beets and the margarine. Simmer for about 5 minutes to tone down the vinegar, and blend the flavors. Serve hot. This recipe serves 3 beet lovers, or 6 beet toleraters. Children who are sensitive to strong flavors will often eat these beets because of their unusual sweet and tangy flavor. For company meals, or a surplus of fresh beets, this recipe is easily doubled. If you are using fresh beets, measure 2-cups cooked beets for a single recipe, or 4 cups cooked beets for a double recipe.

By popular demand, Hillbilly Housewife is proud to offer 4 weekly menus based on the foods provided by Angel Food Ministries. I’ve teamed up with the meal planning experts at Menu Planning Central to create these menu plans. Enjoy!

Please Note - April Angel Food Menus are delivered in May, so you will actually be using them throughout May.

The four weekly menus are based on the food items provided by Angel Food Ministries in May which include:

• 2.5 lb. Lean Chopped Beef Steaks (5 x 8 oz.)
• 5 lb. Leg Quarters
• 2 lb. Chicken and Corn Bread Stuffing Casserole (Ready to Cook)
• 28 oz. Salisbury Steak Dinner Entrée
• 1 lb. Boneless Pork Chops (4 x 4 oz.)
• 1 lb. Corn Dogs (6 ct.)
• 12 oz. Deli Sliced Ham
• 5 oz. Chunk Light Tuna in Water
• 32 oz. French Fries
• 1 lb. Sweet Corn
• 15 oz. Musselman’s Apple Sauce
• 15 oz. Pears (Product of U.S.A.)
• 8 oz. Dinner Roll Mix (Makes 8 Nice Rolls)
• 7.5 oz. Mac ’n Cheese
• 32 oz. 2% Shelf Stable Milk
• Dozen Eggs
• Dessert

Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.

These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com

Week 1

Sunday
Cheesy Beef Spirals

Monday
Baked Tuna Supreme

Tuesday
Sweet Sour Chicken Nuggets

Wednesday
Cheeseburger and Fries Casserole

Thursday
Pasta Primavera

Friday
Chicken Potato Bake

Saturday
Curly Noodle Pork Supper

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 2

Sunday
Honey Mustard Pork Chops

Monday
Carol’s Lemonade Chicken

Tuesday
Salisbury Steak with Macaroni and Cheese

Wednesday
Deep Dish Mexican Pizza

Thursday
Turkey Jalapeno Quesadillas

Friday
Creamy Chicken Pasta Stew

Saturday
Sloppy Joes Hot Potato Stuffers

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 3

Sunday
Crispy Pork with Sweet and Sour Vegetables

Monday
French Style Roast Beef

Tuesday
Corn Dogs and Sweet Corn

Wednesday
Snappy Meat and Potato Skillet

Thursday
Ham and Swiss Stromboli

Friday
Chicken and Orange Glaze

Saturday
Apricot Glazed Pork

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 4

Sunday
Smothered Chopped Beef Steak

Monday
Skillet Pork Stew

Tuesday
Cranberry Dijon Chicken

Wednesday
Penne with Roasted Tomatoes and Garlic

Thursday
Corn Bread Beef Bake

Friday
Stuffed Pork Chops

Saturday
Chicken Pot Pie

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Makes 6 servings

• 1/3 cup margarine or butter
• 1/3 cup all-purpose flour
• 1/3 cup chopped onions
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups chicken or turkey broth
• 2/3 cup milk
• 2 1/2 to 3 cups cut-up cooked chicken or turkey
• 1 cup shelled fresh green peas*
• 1 cup diced carrots *
• Pastry for Two-Crust Pie (below)

TWO-CRUST PIE
2/3 cup plus 2 tablespoons shortening
2 cups all-purpose flour
1 teaspoon salt
4 to 5 tablespoons cold water

1. Heat margarine in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.

2. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken, peas and carrots.

3. Heat oven to 425°.

4. Prepare Pastry. Roll two-thirds of the pastry into 13-inch square; ease into ungreased square pan, 9 x 9 x 2 inches. Pour chicken mixture into pastry-lined pan. Roll remaining pastry into 11-inch square. Fold pastry in half and cut slits near center so steam can escape. Place square over filling; turn edges under the flute. Bake until golden brown, about 35 minutes.

For Pastry for Two-Crust Pie
1. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of course crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary).

2. Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board.

Makes 4 servings

• 1/3 cup chopped celery (with leaves)
• 3 tablespoons finely chopped onions
• 1/4 cup (1/2 stick) margarine or butter
• 2 1/4 cups soft bread cubes (about 4 slices bread)
• 1/2 teaspoon salt
• 1/4 teaspoon rubbed sage
• 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
• 1/8 teaspoon pepper
• 4 pork loin chops, about 1 inch thick (with pockets cut into chops)
• 2 tablespoons vegetable oil
• 1 /4 cup apple cider or juice

1. Cook and stir celery and onion in margarine in 2-quart saucepan over medium heat, stirring frequently, until celery is tender; remove from heat. Stir in bread cubes, salt, sage, thyme and pepper.

2. Stuff each pork chop pocket with about 1/3 cup of the bread mixture. Fasten by inserting 2 toothpicks in X shape through edges of pork.

3. Fry in oil in 10-inch skillet over medium heat until brown on both sides, about 15 minutes; drain. Add apple cider; reduce heat. Cover and simmer until pork chops are done, about 1 hour. Remove toothpicks before serving.

Makes 6 servings

• 1 pound ground beef
• 1 (14 1/2-ounce) can Mexican-style stewed tomatoes, undrained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8-ounce) can tomato sauce
• 1/2 cup frozen whole kernel corn
• 2 teaspoons chili powder
• 1 (11 1/2-ounce) can refrigerated corn bread twists

1. Heat oven to 350°.

2. Cook beef in 10-inch ovenproof skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in tomatoes, beans, tomato sauce, corn and chili powder; heat to boiling.

3. Immediately top with corn bread twists left in round shape (do not unwind), pressing down gently.

4. Bake uncovered 35 to 40 minutes or until corn bread is golden brown.

Makes 4 servings

1/4 cup olive oil or vegetable oil
8 to 10 roma (plum) tomatoes, cut into half
1 teaspoon sugar
1/4 teaspoon salt
Freshly ground pepper
1 bulb garlic, unpeeled
2 cups uncooked penne pasta (8 ounces)
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
4 ounces feta cheese, crumbled

1. Heat oven to 300°. Cover cookie sheet with aluminum foil; generously brush with 1 tablespoon of the oil.

2. Arrange tomato halves, cut sides up, in single layer on cookie sheet; brush with 4 teaspoons of the oil. Sprinkle with sugar, salt and pepper. Cut 1/2 inch off top of garlic bulb; drizzle 2 teaspoons of the oil over garlic bulb. Wrap in aluminum foil; place on cookie sheet with tomatoes.

3. Bake 55 to 60 minutes or until garlic is soft when pierced with a knife and tomatoes have begun to shrivel; cool slightly.

4. Cook and drain pasta as directed on package.

5. Squeeze garlic into remaining 1 tablespoon oil and mash until smooth; toss with pasta. Add tomato halves and basil; toss. Top with cheese. Serve immediately.

Makes 6 servings

• 1 family pack any type chicken cuts (best with leg quarters)
• 1 can whole berry cranberry sauce
• 1 packet Lipton onion soup mix
• 1 bottle French salad dressing
• 2 tablespoons Dijon style mustard

Preheat oven to 350°F. Mix all ingredients except chicken in medium -large glass baking dish. Add chicken and spoon mixture over top of chicken making sure to cover completely.

Bake uncovered for 35-60 minutes (depending on choice of chicken cuts - about 60 minutes for leg quarters) occasionally spoon-basting with mixture. Chicken is done when liquid runs clear or meat flakes with the twist of a fork.

Makes 4 servings

• 1 pound boneless pork loin, cut into 1/2-inch pieces
• 1 (12-ounce) jar pork gravy
• 2 tablespoons ketchup
• 8 unpeeled small red potatoes, cut into fourths
• 1 cup fresh or frozen cut green beans

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet 3 to 5 minutes, stirring frequently, until light brown.

2. Stir in gravy, ketchup and potatoes. Heat to boiling; reduce heat to medium-low. Cover and cook 10 minutes.

3. Stir in green beans. Cover and cook 5 to 10 minutes, stirring occasionally, until vegetables are tender.

Makes 4 servings

• 1 tablespoon olive oil or vegetable oil
• 5 8 ounce chopped beef steaks
• 1/4 teaspoon salt
• 1/4 teaspoon coarse ground black pepper
• 1 tablespoon butter
• 2 larges shallots minced
• 1 8-ounce package sliced fresh mushrooms (about 3 cups)
• 1/4 cup beef broth

1. Heat oil in large skillet over medium-high heat until hot. Add steaks; sprinkle with salt and pepper. Cook steaks until of desired doneness, turning once. Remove steaks from skillet; cover to keep warm.

2. Add butter and shallots to skillet; cook and stir until shallots are tender. Add mushrooms and wine; cook 3 to 5 minutes, stirring occasionally. Add broth; cook until thoroughly heated. Serve over steaks.

Makes 4 servings

• 1 tablespoon chili oil
• 1 pound pork tenderloin, cut into 2×2x1/4-inch slices
• 1 (16-ounce) bag frozen broccoli cauliflower and carrots
• 3 tablespoons apricot preserves
• 1 tablespoon black beans sauce

Heat wok or 12-inch skillet over high heat until hot. Add oil; rotate wok to coat sides. Add pork; stir-fry 4 to 5 minutes or until no longer pink. Add vegetables; stir-fry 2 minutes. Stir in preserves and black bean sauce; cook and stir 30 seconds or until heated through.

Makes 6 servings

• 3 to 3 1/2 pounds broiler-fryer chicken
• 1/2 cup honey
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 1/4 teaspoon ground nutmeg

Heat oven to 375°. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Roast uncovered 1 hour 15 minutes. Mix remaining ingredients; reserve half of the orange mixture. Brush some of remaining orange mixture on chicken. Roast uncovered about 15 minutes longer, brushing once or twice with remaining orange mixture, until thermometer reads 180° and juice of chicken is no longer pink when center of thigh is cut. Serve chicken with reserved orange juice mixture.

Makes 6 servings

• 1 11-ounce tube refrigerated French bread
• 6 ounces thinly sliced deli ham
• 6 green onions sliced
• 8 strips bacon cooked and crumbled
• 1 1/2 cups shredded Swiss cheese

1.  Unroll dough on a greased baking sheet.

2.  Place ham over dough to within 1/2 inch of edges; sprinkle evenly with onions, bacon and cheese.

3.  Roll up jelly roll style, starting with a long side.  Pinch seams to seal and tuck ends under.

4.  Place seam side down on baking sheet.  With a sharp knife, cut several 1/4″ slits on top of loaf.

5.  Bake at 350 degrees for 25-30 minutes or until golden brown. Cool slightly before slicing.

Makes 4 servings

• 1 pound boneless beef sirloin steaks
• 1 tablespoon vegetable oil
• 1 teaspoon garlic pepper
• 1 (16-ounce) bag frozen green beans, potatoes, onions and red peppers
• 1 (12-ounce) jar beef gravy

Cut beef into thin strips (beef is easier to cut if partially frozen, about 1 1/2 hours). Heat oil and garlic pepper in 10-inch nonstick skillet over medium-high heat. Cook beef in oil, stirring occasionally, until brown. Stir in vegetables and gravy; reduce heat to medium. Cover and simmer 7 to 9 minutes, stirring occasionally, until vegetables are crisp-tender.

Makes 6 servings

• 1 pound corn dogs (about 6)
• 1 20-ounce package sweet corn

Prepare the corn dogs as instructed on package.  Prepare sweet corn as directed on package.  Serve together and enjoy!

Makes 8 servings

• 3 pounds boneless beef chuck roast or rolled rump
• 1 teaspoon salt
• 1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
• 1 bay leaf
• 1 clove large garlic, cut into fourths
• 6 whole cloves
• 5 peppercorns
• 4 cups water
• 4 medium carrots, cut crosswise in half
• 2 medium onions, cut into fourths
• 2 medium turnips, cut into fourths
• 2 medium stalks celery, cut into 1-inch pieces

Place beef roast, salt, thyme, bay leaf, garlic, cloves and peppercorns in 4-quart Dutch oven; add water. Heat to boiling; reduce heat. Cover and simmer 2 1/2 hours. Add remaining ingredients. Cover and simmer about 30 minutes or until beef and vegetables are tender. Remove beef; cut into 1/4-inch slices. Serve vegetables with beef. Strain broth; serve with beef and vegetables.

Makes 4 servings

• 1/2 pound pork tenderloin
• 1 egg white, lightly beaten
• 1 teaspoon water
• 34 crisp rice crackers, crushed (1/2 cup)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground dry mustard
• 1 teaspoon sesame oil or vegetable oil
• 1 pound package frozen mixed vegetables, stir fry, with sweet-and sour sauce and pineapple

Trim fat from pork. Cut pork crosswise into 1/4-inch slices; stack slices and cut lengthwise into 1/2-inch strips. Mix egg white and water in medium bowl. Stir in pork until well coated. Mix crushed crackers, garlic powder and mustard in plastic bag or glass bowl. Add a few pork strips at a time; toss to coat evenly. Spray 12-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add sesame oil; rotate skillet to coat bottom. Reduce heat to medium. Place pork strips flat in skillet; cook 2 to 3 minutes or until brown on bottom. Turn pork. Cook 2 to 3 minutes more or until no longer pink in center. Remove pork from skillet. Wipe skillet clean. Add frozen vegetables and sauce. Cover and cook 7 to 10 minutes, stirring frequently, until vegetables are crisp-tender and sauce is hot. Gently stir in pork strips just until well coated with sauce. Serve immediately.

Makes 4 servings

• 4 medium baking potatoes
• 2 cups sloppy joe sauce, thawed if frozen or 1 can (15-16 ounces) chili
• 1 cup shredded cheddar cheese (4 ounces)
• Sour cream, if desired
• Bacon bits, if desired
• Chopped onion, if desired
• Chopped green bell pepper, if desired
• Sliced ripe olives, if desired

1. Pierce potatoes with sharp knife. Arrange potatoes in spoke pattern with narrow ends in center on microwavable paper towel in microwave oven. Microwave on High 12 to 14 minutes, turning once, until tender. Cover and let stand 5 minutes.

2. Cut slit in each potato two-thirds of the way to bottom; gently press ends together to create a “well.” Place potatoes on microwavable plate. Top potatoes with Sloppy Joes and cheese. Microwave 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients as toppings.

Makes 4 servings

• 1 tablespoon butter or margarine
• 1 pound boneless skinless chicken breast halves, cut into 1-inch pieces
• 1 cup milk
• 1 3-ounce package cream cheese, soften
• 1 (1-pound) bag frozen pasta, broccoli and carrots in creamy cheddar sauce
• 2 tablespoons chopped fresh chives

1. Melt butter in 12-inch nonstick skillet over medium-high heat. Cook chicken in butter 4 to 5 minutes, stirring occasionally, until brown.

2. Stir milk and cream cheese into chicken. Cook about 5 minutes, stirring frequently, until cheese is melted.

3. Stir in frozen pasta and vegetable mixture. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 3 to 7 minutes or until pasta and vegetables are tender. Sprinkle with chives.

Makes 4 servings

• 1/4 cup sour cream
• 1 tablespoon chopped fresh cilantro
• 1 (1 1/4-ounce) packet taco seasoning mix
• 1/2 pound sliced cooked deli turkeys
• 1 cup Mexican multi-cheese shredded cheese (4 ounces)
• 4 medium jalapeno chiles, seeded and coarsely chopped (1/4 cup)
• 4 flour tortillas (10 inches in diameter)
• 2 teaspoons vegetable oil

1. Mix sour cream, cilantro and taco seasoning mix in small container; cover with lid and set aside.

2. Layer turkey, cheese and chilies on 2 of the tortillas. Top with remaining tortillas. Brush top of each quesadilla with about 1/2 teaspoon of the oil.

3. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Place 1 quesadilla, oil side down, in skillet; brush top with about 1/2 teaspoon oil. Cook about 2 minutes or until light golden brown. Turn quesadilla; cook 2 minutes longer or until light golden brown.

4. Repeat with remaining quesadilla. Cut into wedges. Serve immediately, or wrap securely with plastic wrap and refrigerate up to 24 hours to grab ‘n go with sour cream mixture.

Makes 6 servings

• 1 8-ounce can tomato sauce
• 1 4-ounce can green chilies diced, drained
• 1 tablespoon dried minced onion
• 1 to 2 teaspoons chili powder
• 1 teaspoon oregano
• 1 teaspoon garlic salt
• 1 15-ounce package corn bread and muffin mix
• 3/4 cup water cold
• 2 eggs beaten
• 1/2 green bell pepper medium cut in very thin 1 1/2 -inch long slices
• 1 4-ounce can olives sliced, drained
• 1 cup mozzarella cheese shredded (about 4 oz.)
• 1 cup cheddar cheese shredded (about 4 oz.)
• 3 tablespoons parmesan cheese grated

Preheat oven to 450°. Generously grease a 13 x 9 x 2-inch baking pan. In a medium bowl, mix tomato sauce, green chilies, onion, chili powder, oregano and garlic salt; set aside.

In another medium bowl, mix corn bread mix, water and eggs until smooth. Pour into baking pan. Spread sauce over top to within 1/2 inch of edges.

Arrange green pepper and olives on pizza. Top with cheeses. Bake in middle of oven for 20 minutes or until crust is golden brown and edges pull away from sides of pan.

Makes 4 servings

• 1 28-ounce package Salisbury steak entree
• 1 7 1/2-ounce container macaroni and cheese

Prepare Salisbury steak entree as directed on package.  Prepare macaroni and cheese as directed on package.  Serve together.

Makes 4 servings

• 1 cup white rice
• 4 chicken breasts chilled
• 2 cloves garlic minced
• 2 tablespoons vegetable oil
• 1 6-fluid ounce can frozen lemonade concentrate thawed
• 1/4 cup water
• 3 teaspoons chicken bouillon
• 1 green bell pepper small, cut in 1-inch strips
• 1 red bell pepper small, cut in 1-inch strips
• 1 yellow pepper small cut in 1-inch strips, or 1 small yellow summer squash, cut in 1/4 -inch slices
• 1/4 cup water
• 2 teaspoons cornstarch

Cook rice according to package directions; keep warm if necessary.

Remove skin from chicken breasts. Cut chicken into 2 x 1/2 x 1/2 -inch strips. In a 10-inch skillet over medium-high heat, sauté chicken and garlic in oil until chicken is opaque. Reduce heat to medium.

Add lemonade concentrate, water and bouillon granules. Cook for 10 minutes or until liquid is reduced by half.

Add peppers. Cover and cook for 5 minutes or until peppers are crisp-tender.

In a small bowl, stir water and cornstarch until smooth. Pour into skillet. Bring to a boil and boil for 1 minute. Serve over rice.

Makes 4 servings

• 1/4 cup honey
• 2 tablespoons Dijon style mustard
• 1 tablespoon orange juice
• 1 teaspoon chopped fresh or 1/4 tsp. dried  tarragon leaves
• 1 teaspoon cider vinegar
• 1/2 teaspoon white wine
• Worcestershire sauce
• Dash of onion powder
• 4 pork loin chops, boneless, 1 inch thick (about 1 pound)

Heat coals or gas grill. Mix all ingredients except pork. Cover and grill pork 4 to 6 inches from medium heat 14 to 16 minutes, brushing occasionally with honey mixture and turning once, until pork is slightly pink when centers of thickest pieces are cut. Discard any remaining honey mixture.

Makes 4 servings

• 1 pound pork tenderloin cut into 1/4″ strips
• 1 medium sweet red pepper cut into 1″ pieces
• 1 cup broccoli florets
• 2 green onions chopped
• 1 tablespoon vegetable oil
• 1 1/2 cups water
• 2 packages pork ramen noodles
• 1 tablespoon fresh parsley minced
• 1 tablespoon soy sauce

1.  In a large skillet, cook pork, red pepper, broccoli and onions in oil until meat is no longer pink.

2.  Add the water, noodles with contents of the seasoning packets, parsley and soy sauce.

3.  Bring to a boil, reduce heat, cook for 3-4 minutes or until noodles are tender.

• 1 broiler-fryer chicken cut in pieces (approx. 3 pounds)
• 1 pound red potatoes cut in chunks
• 1/2 cup Italian salad dressing
• 1 tablespoon Italian seasoning
• 3/4 cup grated parmesan cheese

1.  Place chicken in a greased 13×9 inch baking dish.  Arrange potatoes around chicken.

2.  Drizzle with dressing, Sprinkle with Italian Seasoning and Parmesan Cheese.

3.  Cover and bake at 400 degrees for 20 minutes.  Uncover and bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.

Makes 4 servings

• 2 cups broccoli florets
• 1 can low fat cream of mushroom soup (or cream of chicken)
• 1 carrot julienned
• 1/2 cup skim milk
• 1/4 cup grated parmesan cheese
• 1 clove garlic minced
• 1/8 teaspoon pepper
• 3 cups cooked spaghetti

1.  In a large saucepan, combine the first seven ingredients.  Cook uncovered over medium heat until vegetables are tender - about 12 minutes.

2.  Stir in Spaghetti - heat through

Makes 6 servings

• 2 pounds ground beef
• 1 (10 3/4-ounce) can golden mushroom soup
• 1 (10 3/4-ounce) can Cheddar cheese soup
• 1 (20-ounce) package French fries, frozen potatoes

Brown ground beef; drain. Stir in soups and pour into an ungreased 13″ x 9″ baking dish; arrange French fries on top. Bake, uncovered, at 350 degrees for 50 to 55 minutes.

Makes 4 servings

• 1 medium sweet red pepper cut into small chunks
• 1/2 cup onions chopped (optional)
• 1-2 tablespoons vegetable oil
• 1 14 1/2-ounce can chicken broth
• 1/2 cup maple syrup
• 1/4 cup cider vinegar
• 1 tablespoon soy sauce
• 1 8-ounce can pineapple chunks
• 2-3 tablespoons cornstarch
• 2 1/2 cups frozen chicken nuggets thawed

1.  In a skillet, sauté pepper and onion in oil until crisp-tender; remove and keep warm.

2.  Add broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.

3.  Drain pineapple, reserving juice; set pineapple aside.

4.  Combine cornstarch and pineapple juice until smooth; gradually add to broth mixture.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Add chicken nuggets; cook for 2 minutes.  Stir in the pineapple and the sautéed vegetables; heat through.

Serve over rice

Makes 2 servings

• 1 can tuna in water (unsalted)
• 1 cup chopped celery
• 1/2 cup chopped onions
• 1 tablespoon chopped parsley
• 1 egg
• 1 tablespoon unsalted mayonnaise (optional)
• 1 cup GRAINFIELDS Wheat Flakes or cornflakes (crushed finely)

In large bowl combine tuna, celery, onion, parsley, Grainfield’s Wheat Flakes and /or Corn Flakes (crushed), egg, and mayonnaise. Shape into loaf and bake 1/2 hour at 350.

Makes 8 servings

• 2 cups spiral pasta
• 1 1/2 pounds ground beef
• 1 onion chopped
• 1 clove garlic minced
• 1 26-ounce jar spaghetti sauce
• 1 4 1/2-ounce can sliced mushrooms drained
• 1/2 cup sour cream
• 1/2 pound process American cheese cubed (such as Velveeta)
• 2 cups shredded mozzarella cheese

1.  Cook pasta according to package directions.

2.  Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain.

3.  Stir in spaghetti sauce and mushrooms; bring to a boil.  Reduce heat; cover and simmer for 20 minutes.

4.  Place 1/2 C. meat sauce in a greased shallow 2 1/2 quart baking dish.

5.  Drain Pasta; place half over sauce.  Top with half the remaining meat sauce; spread with sour cream.  Top with the American Cheese, remaining pasta and meat sauce.  Sprinkle with Mozzarella Cheese.

6.  Cover and bake at 350 degrees for 25-30 minutes.  Uncover, bake 5-10 minutes longer or until bubbly.

I had about a cup of taco meat leftover from last night. It was just browned ground turkey and taco seasoning. It wasn’t enough for us for lunch, but I thought it would make a great flavorful start for a soup or stew. Thus Chickpea Taco Stew was invented and it turned out delicious.

• 1 cup prepared taco meat (a little more or less would be fine too. Works with ground beef or ground turkey)
• 1/2 onion, chopped
• 2 small zucchini (or whatever veggies you have on hand)
• 1 can of chickpeas (or cooked chickpeas prepared from dry ones)
• 1/2 cup of salsa
• oil
• salt and pepper to taste

Add some oil to a sauce pan and put it on your stove on high. Add the chopped onion and cook it until it starts to get translucent. You could also add a little garlic if you have it on hand. When the onion is cooked add your cooked leftover taco meat.

Chop up your veggies. I used two small zuccinies and cut them into thin slices. Add them to the meat and onion mixture. I also added about 1/4 cup of water to keep everything from sticking to the pot.

Add the can of chickpeas with the liquid. To reduce the amount of salt in this dish, you may want to drain and rinse the peas before you add them to the pot. Add some more water to make up for the liquid you drained out of the can.

Add the salsa and bring your stew to a boil. Turn it to low and allow it to simmer until your veggies are soft.

I served this with some homemade tortillas on the side. I added a little sour cream and cheese to my daughter’s bowl to mellow out some of the spicyness of the salsa.

If you don’t like spicy food, you can replace the salsa with canned diced tomatoes.

Greetings from Allamuchy, NJ. I have a recipe for Tortilla soup that I’ve used for years and it is always a huge hit. I got it from a restaurant in Kerrville, TX. They give you recipes for anything they prepare (kind of
strange, I know), but here it is:

• 3 or 4 chicken breasts (boiled and chopped into pieces) , or you can use a
  whole chicken
• 3 qts. enriched chicken broth (to enrich the broth, boil chicken in water,
  and reserve the broth, then add bouillon to it) - I add one small jar of the
  chicken bouillon granules
• 2 cups cut celery
• 1 can Rotel tomatoes with green chiles (chopped)
• 2 tsp. cumino (cumin)
• 1 tsp. oregano
• 2 bay leaves
• 16 oz. canned tomatoes (with juice) (chopped)
• 1 small can green chiles (chopped)
• 4 gloves garlic (crushed)
• 2 tsp. chili powder
• 1 tsp. sweet basil
• 1/2 tsp. black pepper
• 1-1/2 pkg of corn or flour tortillas, cut into strips
• 4 Tbls. Honey (this is the secret ingredient - it totally enhances the
  flavor)
• cilantro to taste
• Monterey Jack or cheddar cheese (grated)

Fry tortilla strips hot oil until crisp, drain on paper towels.

Combine all other ingredients, except honey and cheese; bring to a boil and
simmer about 45 minutes. Just before serving, stir in honey.

To serve:

Fill bowl with tortilla strips, add soup, then top with grated cheese.

Yields one gallon or more.

Submitted by HBHW Reader Jo Ann M.

Submitted by HBHW Reader Bonny B.

Take thou also unto thee wheat, and barley, and beans, and lentiles, and
millet, and fitches, and put them in one vessel, and make thee bread
thereof, according to the number of the days that thou shalt lie upon thy
side, three hundred and ninety days shalt thou eat thereof.
Ezekiel 4:9 — Holy Bible — King James Version

1 to 1 1/4 cups tepid water
1 tablespoon olive oil
2-3 tablespoons honey
1/4 cup cooked, mashed lentils (packed, see notes)
2 cups Gold Medal® Better For Bread Wheat Blend Flour
(or regular Bread Flour, see notes)
1/2 cup barley flour
2 tablespoons millet flour
1/4 cup soy flour
1 tablespoon rye flour
1 tablespoon vital wheat gluten (see notes)
1 teaspoon kosher salt (see notes)
1/4 teaspoon nutmeg
2 1/4 teaspoons yeast
(I used Fleischmans Instant Yeast to develop this recipe. See Notes.)

Assemble ingredients according to Manufacturer’s recommendations. Use the
regular cycle, light crust. Tip: If you measure the olive oil first, the
honey will “bead” off the measuring spoon. The liquid amounts called for
may need to be adjusted slightly because different climates and seasons
result in a wide variety of humidity levels. Your dough ball should be
round, smooth-textured, soft and slightly tacky to the touch.
If dough has batter-like consistency add 1 tablespoon of bread flour at a
time until proper dough ball is achieved. If dough is too dry, add 1
tablespoon of water at a time until proper dough ball is achieved.

Notes: To cook lentils, rinse and cover with fresh, cold water. Bring to a
boil, then reduce heat to a very low simmer. Cover and cook until lentils
are very tender. Drain (Do Not Rinse!) and pureé in a blender or food
processor. Measure lentils as you would brown sugar, packed. You can cook
a cup of lentils, mash them and store remaining 1/4 cup portions in the
freezer. Just be sure and thaw in the refrigerator overnight before adding
to your machine pan. Anything still frozen may damage your machine!!!

If you cannot get Gold Medal® Better For Bread Wheat Blend flour, you can
use regular Bread flour. You must use Bread flour as it has a higher gluten
content and will aid in the rising of your bread. The other flours used in
this recipe such as soy and rye, have little or no gluten. I used Arrowhead
Mills® barley flour and millet flour, Hodgson Mill® soy flour, rye flour and
Vital Wheat Gluten to develop this recipe. I used kosher salt to develop
this recipe.

The Fleischmans Instant Yeast I used to develop this recipe was purchased in
bulk (two 1-pound packages) at Sam’s Club. I keep a small jar in the
refrigerator (you can use a 1/4 pint canning jar or a clean baby food jar)
and the rest in my chest freezer, in a zipper-type freezer bag, then inside
a wide-mouth jar with a lid. Storing yeast purchased in bulk this way
should keep for about a year. Be sure to date the package or use 1 year
from the date stamped on the package as your expiration date.

This recipe was tested in a Toastmaster® Bread Box (model 1171) with a
maximum capacity of 1½ pounds.
Results may vary in your machine.

Got the sniffles or your head is hurting? No need to head to one of the mega drug stores and pay a fortune in over-the-counter medications. Many of the ailments that plague us and our kids on a regular basis can be treated with some frugal homemade remedies.

Disclaimer - I am not a health care professional, just a regular person sharing some old-fashioned tips. Use at your own risk. When in doubt, please see your doctor or other health care professional with any questions or concerns.

Headache

As soon as you start to feel a headache coming on, drink a big glass of cool water. Headaches are often a sign of dehydration in which case the liquid will help better than an aspirin.

If you don’t catch it in time, or the water didn’t help, try wetting a cloth and adding a few drops of mint oil to it. Lay the cool, wet cloth over your forehead, close your eyes and relax for a few minutes.

Cough

Heat some milk and stir a spoon full of honey in it and sip slowly. Right before bed, when coughing usually gets worse, you may want to take a spoon full of honey. It will coat the throat and stop the cough - Don’t give raw honey to children under the age of 2 though.

Get some Vicks (generic works fine) Rub, rub it on the bottom of your feet and put on a pair of socks. Then hop in the bed. The coughing should stop within about 15 minutes.

Get a cold, wet washcloth and put it on over your throat, then cover it with a dry towel.

Cold

Good old fashioned chicken soup is always my first choice. Be sure to  breath in the steam from the hot soup… it’ll help open up your sinuses.

Another excellent remedy is to take the juice of a lemon and mix it with a cup of hot water and honey to taste. The honey will sooth a sore throat, the steam coming out of the cup will make your sinuses feel better and the vitamin C in the lemon helps your immune system.

Other than that plenty of fluids and rest should get you better in no time.

Sore Throat

Gargle with either garlic tea (press up to 6 cloves of garlic into some very warm water), or sage tea (steep sage leaves in boiling water for a few minutes… take the sage out and allow the tea to cool a bit.

Keep your throat covered with a cloth or scarf.

Drink some hot milk with honey to sooth the throat.

Ear Ache

Chop up a piece of onion, wrap it in some cheese cloth or a thin kitchen towel and place it on the ear. This works best if you’re laying on your side with the hurt ear up and then lay the onion on it.

Insect Bite

Get a solid deodorant stick and rub it on the insect bite.

Chew some parsley and put it on the bite. Takes the sting out within a few seconds.

Poison Ivy / Oak Rash

Take the rind of a watermelon and rub it on the rash.

Nausea

Drink some warm peppermint tea, eat some licorice or eat some ginger. Gingersnaps and candied ginger work well.

Fever

Get in a slightly cool bath. The cool water will help get your body temperature down. Alternatively you can make cool towel compresses. Dip a hand towel in cool water, wring it out and wrap it around your calves. Cover it with a larger dry towel. Repeat for the other leg. Rewet the towels with cool water as needed.

Make some linden flower tea and sip about 4 cups a day to get your fever down.

I’m sure there are plenty more homemade remedies out there that our mothers and grandmothers have relied on for years and years. Feel free to share the ones you know of as a comment below.

By popular demand, Hillbilly Housewife is proud to offer 4 weekly menus based on the foods provided by Angel Food Ministries. I’ve teamed up with the meal planning experts at Menu Planning Central to create these menu plans. Enjoy!

Please Note - March Angel Food Menus are delivered in April, so you will actually be using them throughout April.

The four weekly menus are based on the food items provided by Angel Food Ministries in April which include:

• 1.5 lb. New York Strip Steak (4 x 6 oz.)
• 2 lb. Chicken Breast Stir Fry (Boneless/Skinless Chicken Breast Chunks)
• 12 lb. Breaded Breast Fillet
• 1 lb. Steak Fajita Strips
• 20 oz. Supreme Pizza
• 28 oz. Jumbo Beef Patties With Gravy
• 1 lb. All Meat Hot Dogs
• 10 oz. Individually-Wrapped Cheese (16 slice)
• 1 lb. Mixed Vegetables
• 2 lb. French Fries
• 12 ct. White Corn Tortillas
• 1 lb. Rice
• 15 oz. Peach Halves
• 6 oz. Pancake Mix
• 32 oz. 2% Shelf Stable Milk
• Dozen Eggs
• Dessert

Each weekly shopping list includes any additional items you need to prepare the dinner recipes suggested in the weekly menu. We’ve done our best to include low cost groceries to supplement what’s in the angel food box to come up with 4 x 7 dinner suggestions. I suggest you make sure to also have some of your family’s favorite side dishes on hand. I usually have rice, pasta and potatoes close by as well as fruits and vegetables that are on sale as well as canned items.

These menus are sponsored by our friends at Menu Planning Central. If you are looking for different types of weekly menus including kid-friendly, healthy and vegetarian options, take a look at www.menuplanningcentral.com

Week 1

Sunday
Lemon Pepper Steak

Monday
Chicken ‘n’ Chips

Tuesday
Apple Glazed Pork Roast

Wednesday
Tuna-Cheese Puff

Thursday
Chicken Nuggets

Friday
Barbecue Sloppy Joes

Saturday
Cheesy Potatoes and Chops

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 2

Sunday
Better Breaded Pork Chops

Monday
Fettuccine with Breaded Chicken

Tuesday
Classic Beef Fajitas

Wednesday
Veggie Fish Bake

Thursday
Ham and Noodle Medley

Friday
Cheese Topped Chicken

Saturday
Meatloaf Deluxe

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 3

Sunday
Beef Patties with Mashed Potatoes and Gravy

Monday
Baked Chicken and Rice

Tuesday
Aloha Pork Chops

Wednesday
Supreme Pizza and Caesar Salad

Thursday
Beef and Nacho Casserole

Friday
Baked Oregano Chicken

Saturday
Spicy Pork Tacos

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

Week 4

Sunday
Chicken Enchilada Casserole

Monday
Hot Dogs ‘n’ Crescents

Tuesday
Cheeseburger Skillet Dinner

Wednesday
Vegetarian Four Cheese Lasagna

Thursday
French Chicken Breasts

Friday
Pork Chow Mein

Saturday
Ground Beef Stroganoff

Weekly Menu and Recipes Printable (PDF)

Weekly Shopping List (PDF)

These are PDF files. To save them to your computer, right click on the link and choose “Save Target As”. You will need a PDF Reader to view them. You can download the adobe reader free from adobe.com

• 8 ounces dry spaghetti
• 3 to 4 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves of garlic, minced
• 1 pound package of frozen stir-fry vegetables or 3-1/2 cups fresh chopped veggies
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil

Cook the spaghetti according to the package directions. When it is tender, drain it well and return it to the pot. Add 1 tablespoon of oil, and toss the spaghetti around until it is evenly coated. Next heat 2 or 3 tablespoons of oil in a very large iron skillet, or a wok. Add the onion and garlic. Sautè until the onion is tender and fragrant. Add the frozen stir-fry vegetables. Cook them very quickly over high heat until they are mostly thawed, about 3 minutes. Add the cooked spaghetti. Stir everything all up and let it fry for about 5 more minutes. If you think you need it, you may add a little more vegetable oil. Allow the pasta to brown some if possible. Sprinkle over the soy sauce and sesame oil as cook the mixture during the last 5 minutes. Serve with Egg Rolls and Hot and Sour Soup. Makes 4 servings.

This is a great apple Waldorf salad recipe. Perfect for dessert, potlucks or even a light lunch.

• 3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups)
• 1 tablespoon lemon juice
• 1/3 cup raisins
• 2/3 cup chopped celery
• 1/3 cup walnuts (optional)
• 1/3 cup mayonnaise
• 1 tablespoon sugar

Don’t bother peeling the apples unless their skins are really unattractive. Cut up 3 or 4 of them, until you get about 2-1/2 or 3 cups of chopped apples. Sprinkle the lemon juice over the apples. The acid in the lemon juice prevents the apples from turning brown. The raisins will taste best if you plump them first. Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely. Allow them to sit for a few minutes, absorbing the water, and softening up. Drain them very well when you need them. I actually squeeze them to make sure they are very dry. Chop up the celery, it should take about 2 stalks or so. I add black walnuts because I get them for free, but you can use regular walnuts or omit them completely if you don’t have any handy. Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise. It is now ready to serve, or you can chill it overnight and serve it tomorrow instead. This is so crunchy and chewy, it is perfect contrast for a meal which is soft, or easy to chew. This recipe serves 6.

• 2 cups shredded carrots
• 2 bananas, sliced
• 2 tablespoons lemon juice
• 2 tablespoons sugar
• 1/3 cup yogurt or sour cream

First shred your carrots. You can peel them before hand or not as you see fit. Then shred them on a cheese grater by hand, or in the food processor if you have electricity. Peel the bananas and slice them into 1/2 inch rounds. Place them in a bowl and sprinkle them with the lemon juice. This will keep them from turning brown, and also make the salad a little tangier. Add the shredded carrots, sugar and yogurt or sour cream. I prefer it made with yogurt, but some folks swear it isn’t right unless you use sour cream, so make your own choice according to the ingredients you keep on hand. Stir it all up gently and chill. Stir before serving. This salad is a real kid pleaser, it is sweet, and orange, and smiles at them from their plate. You can serve it on lettuce leaves to be fancy, or just put a glob on the plate next to the fried tofu. Serves 6.

• package (4-serving size) fruit flavored gelatin
• 1 cup tap water
• 1/2 to 3/4 cup sugar
• 3 cups plain yogurt (homemade is fine)
• Molds, Sticks, Freezer

Heat the water until it is boiling. You can do this on the stove or in the microwave. Stir it the flavored gelatin. Stir and Stir and Stir. Add the sugar. Keep stirring until the fluid is clear and everything is dissolved. This may take a full 5 minutes of stirring. Add the yogurt and beat until the mixture is smooth. Pour into molds and freeze.

You may use any flavor of gelatin you have on hand for this recipe. My kids prefer red but also enjoy orange and green.

• 12 ounce can of juice concentrate
• 1 envelope unflavored gelatin (1/4-ounce)
• 4 cups plain yogurt (homemade is fine)
• 1-1/2 teaspoons vanilla
• Molds, Sticks, Freezer

Heat the juice concentrate in a pot on the stove, or in the microwave. When it boils, remove it from the heat. Stir in the unflavored gelatin. Stir a great deal, until the gelatin is dissolved. Add the yogurt and vanilla. Beat until smooth. Pour the mixture into molds and freeze.

You may use any flavor of juice you prefer. We like orange and berry flavors for this recipe. Be sure to use juice that is 100% fruit juice, with no sugar added.

My favorite way to make this is with vanilla yogurt and orange juice. It tastes just like an orange creamsicle.

• 12 ounce can of juice concentrate
• 4 cups water (2 cups plus 2 cups)
• 1 envelope unflavored gelatin (1/4-oz)
• Molds, Sticks, Freezer

Bring 2 cups of water to a boil in the microwave or in a sauce pan. Remove from the heat. Stir in the unflavored gelatin. Stir a lot, to dissolve it completely. Pour in the juice concentrate and the remaining 2 cups of water. Mix well. Pour into molds and freeze.

• 1 package (4-serving size) instant pudding mix
• 3 cups reconstituted or fresh milk
• 1/3 cup sugar
• Molds, Sticks, Freezer

In a large bowl combine the pudding mix, milk and sugar. Beat with electric beaters or a wire whisk until thickened. Fill the molds and freeze.

Chocolate pudding makes fudge-pops. Vanilla pudding makes cream-pops & butterscotch pudding makes caramel-pops.

• 4 cups water (2 cups plus 2 cups)
• 1 teaspoon unflavored gelatin
• 1 packet kool-aid type drink mix
• 2/3 to 1 cup sugar (to taste)
• Molds, Sticks, Freezer

Pour 2 cups of water into a glass bowl. Sprinkle on the gelatin. Microwave on high for 2 to 4 minutes, or until the water just starts to boil. Watch it closely. You can also do this in a saucepan on the stove, over medium heat. Remove the bowl from the microwave or the pan from the stove and stir the mixture for a minute or two to dissolve the gelatin. Stir in the kool-aid and sugar, again stirring a lot to dissolve everything completely. Add the remaining 2 cups of water. Pour the flavored juice into molds and freeze.

Homemade popsicles are easy and fun.  Kids enjoy it and they require very little work from the mom-in-charge.  The first thing you need are molds.  Tupperware makes some nice ones, but we are forever losing one piece or another.  Dollar stores and department stores sometimes have commercial molds available.  They go on sale after July 4th, so that might be a good time to pick some up. If you don’t want to purchase molds you can use muffin cups or ice-cube trays instead.

Personally I don’t use store-bought molds any longer.  I prefer to use plastic or paper cups and purchased craft sticks.  I bought a huge box of 500 slightly deformed popsicle sticks on sale about 5 years ago.  We are just now coming to the bottom of the box.  I did notice my local Dollar Store had a package of 200 for $1.  When I need new ones later on this summer, I’ll be sure to pick some up.

The cups I use hold 3 oz each.  They come in packages of 300 for about $1.50.  Paper and plastic ones are both available.  I prefer the plastic ones because they can be washed and reused a few times before they sprout leaks.  The paper ones must be replaced each time.

I use a large rectangular pan to hold all of the cups after filling them.  This makes them easier to carry, keep them all upright in the freezer.  Then place them all in the freezer for about 2 hours.  They should be partially frozen.  Shove popscicle sticks into the cups, they should stand upright in the partially frozen juice.

General Freezing Directions
Prepare the pop-mixture as described in the recipe.  Transfer the mixture to a large measuring cup or pitcher.  Carefully pour the mixture into your molds.  Fill the molds to within 1/2-inch of the top.  This gives them room for expansion as the liquid freezes.  Place the mold into the freezer for about 2 hours.  They should be partially frozen now.  Carefully shove your sticks down into the center of each mold.  They should stand upright.  Continue freezing for about 4 hours, or until frozen solid.  Run the mold under tap water to loosen the popsicle before eating.

If possible, try to teach the kids to return the sticks and molds to you when they are done with them.  This saves a bit of money and teaches them to be careful with their resources.

Here are some of my favorite Popsicle recipes. Enjoy!

Fruity Popsicle

Pudding Popsicle

Juicy Popsicle

Yogurt Juice Popsicle

Yogurt Popsicle

• 1 packet unflavored gelatin
• 1 tablespoon water
• 1/3 cup boiling water
• 1 cup tap water
• 1 cup instant non-fat dry milk powder
• 1/3 cup sugar
  1/3 cup vegetable oil
• 1 teaspoon vanilla
• 2 to 3 teaspoons lemon juice

First take the cup of tap water and pour it into a large deep bowl. Put this bowl of water into the freezer while you do everything else. I use a metal bowl because the water chills faster. Next place the unflavored gelatin into a small cereal bowl. Add one tablespoon of water and let is soften up. Add the boiling water to the gelatin mixture. Stir it with a fork for several minutes, to dissolve the gelatin completely. Let it sit and cool down some. Meanwhile measure the oil, vanilla and lemon juice all into a small container. Set it aside. Also measure the sugar and set aside.

When the water in the freezer has ice crystals forming on it, take it out and place it on the counter. Pour in a full cup of dry milk powder. Using electric beaters (you have to have electric beaters to make this recipe), whip the mixture at high speed until it forms stiff peaks. This will take a full five minutes.

Continue beating, and gradually add the sugar. When it is fully incorporated, gradually add the cooled gelatin mixture. When this is fully incorporated, gradually add the oil, vanilla, lemon juice mixture, in a small stream. The texture of the topping will change a little bit, becoming bright white and creamier. This is normal.

Now place the bowl into the freezer again for about 10 or 15 minutes. It will chill and thicken. Stir it with a wire whisk right before serving. You may serve it right away, or keep it in the fridge for a few days. Be sure to stir it before serving, because it tends to thicken up while it sits. Stirring it will make it creamy again.

I discovered a variation of this recipe as a teenager in a 1973 edition of The American Heart Association Cookbook. When I made it the first time, I was quite impressed with the results. Over the years, I modified the recipe, adding the vanilla and lemon juice, and increasing the recipe, to make enough for my large family. It doesn’t taste the same as the non-dairy whipped toppings you find at the supermarket. It actually tastes much better. The dry milk powder gives it a dairy flavor which, to my taste buds, is much more satisfying than the chemical fluff available in the freezer at the market. It costs about 60 cents to make. An equivalent amount from my store is $2.39. Big savings.

This recipe is quite easy after you’ve made it a couple times, and find the rhythm of it. Serve it anywhere you would regular whipped topping, and even use it in fancy pudding or gelatin creations. It holds up nicely. Great as a topping for Cream Pies. If you are trying to cut down on cholesterol, this recipe will work as well as real whipping cream on most deserts.

• 2 cups milk
• 1/2 cup brown sugar
• 3 medium eggs
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg (optional)
• 1/4 teaspoon salt
• 3 cups soft bread crumbles. Stale bread and heels are fine, just tear them into smallish pieces. I use the remains of homemade whole wheat loaves.
• 2 to 4 tablespoons margarine
• 1/2 cup raisins (optional)

In a medium sized bowl, whisk together the milk, brown sugar, eggs, cinnamon, nutmeg and salt. Beat it until the egg is fully incorporated into the milk. Arrange the bread crumbles (and raisins if you are using them) in a well oiled 2-quart sized casserole. Pour the milk and egg mixture over the bread. Using clean hands, sort of press the bread down into the liquid so that it sinks a little bit. Cut the margarine into small bits. Dot them on top of the bread mixture. Bake at 350° for about 45 minutes. A shallow dish will cook faster than a deep dish. Serve warm with whipped topping or ice cream if desired. This is my favorite bread pudding recipe, very rich and satisfying. It’s also a dandy way to use up stale bread which might go moldy in the bread box. Serves about 6.

• 12 to 14 oz box of soft tofu
• 1/4 cup corn oil
• 1/4 cup water or soy milk
• 2 very ripe bananas
• 10 whole, pitted dates
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Open up the tofu, and drain off the water. Peel the bananas and cut them into chunks. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, banana chunks, dates, vanilla and salt. Process for 2 to 3 minutes, or until the mixture is smooth with small date flecks blended throughout. You may have to stop the blender, and scrape down the sides a few times during blending. Pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. This pudding uses fruit as it’s only sweetener. You will be surprised at just how sweet and delicious the combination of bananas and dates can be.

• 12 to 14 ounces soft tofu
• 1/4 cup corn oil
• 1/3 cup maple or pancake syrup
• Pinch Salt
• 1/4 teaspoon vanilla extract
• 1/4 cup finely chopped walnuts (optional)

Drain the tofu and cut it into small pieces. Place the pieces in a blender. Add the oil, maple syrup, salt and vanilla. Put the lid on the blender. Process the mixture for a minute or two, or until the pudding is quite smooth. If necessary, turn off the blender, and scrape down the sides of the blender jar. Then put the lid back on and process some more. When the mixture is smooth, turn it into 4 small, resealable, half-cup containers. Chill until serving time, or serve right away if desired. If you like, you can sprinkle a tablespoon of finely chopped walnuts on top of each serving of pudding. I prefer black walnuts, but any type will do.

Soft tofu makes the best puddings. If you only have firm tofu, you can try to make the recipe with it, but you will need to add a little water (maybe 1/4-cup or so), and blend it for about twice as long. Even then, the pudding may have a slightly grainy texture, although, it will taste just as good. This is one of the best recipes on this website, especially with walnuts sprinkled on top. The pudding is rich and creamy and very satisfying.

• 12 to 14 oz box of soft tofu
• 1/4 cup corn oil
• 1/4 cup water or soy milk
• 1/3 cup cocoa or carob
• 1/2 to 2/3 cup sugar
• 1 teaspoon vanilla extract
• Dash salt

Open up the tofu, and drain off the water. Cut the tofu into small cubes and place it in a blender. Add the corn oil, water or soy milk, cocoa, sugar, vanilla and salt. Process for a minute or two, or until the mixture is smooth. You may have to stop the blender, and scrape down the sides a few times during blending. When everything is smooth, pour the pudding into small 1/2-cup-sized, resealable plastic containers, or a big bowl. Keep in the fridge for hungry children to snack on, or put in healthy lunchboxes for a protein rich desert. This is a great recipe for people who don’t like tofu. They can get friendly with it in a nonthreatening atmosphere. The pudding is very rich and chocolaty. Great for midnight snacks.

This peach cobbler recipe comes from HBHW reader Neilly P. and has been in her family for a long time. Her Grandmother has made as a quick, easy and satisfying dessert. It is especially good in the winter!

• 1 lg. can sliced peaches in heavy syrup
• 1 stick of margarine
• 1 cup self rising flour
• 1 cup sugar
• 1 cup milk

In a 9×13 casserole dish, melt margarine in hot oven (350 degrees). Be sure to let margarine melt completely until nice and bubbly in dish. While margarine melts, place the flour and sugar into a medium sized mixing bowl. Mix thoroughly until there are no large lumps left. Add the milk and mix until no longer lumpy. This can be done by hand with a spoon or fork but a hand mixer works much faster.

After the margarine is completely melted, remove dish from oven and pour peaches and syrup into hot margarine and gently mix peaches, syrup and margarine together so that all well mixed. On top of the peaches mixture, pour the milk mixture over the peaches.

Place the dish back into the oven and cook uncovered for about 30 minutes at 350 degrees. Check after 15 minutes to see if the crust has started to brown. Keep a close eye on it, if it has started to brown check it every 5 minutes afterward to make sure it does not get too brown. When ready, the top crust will appear a golden brown.

A quick note about the peaches in heavy syrup…I have tried the lower sugar types but the heavy syrup provides a much better flavor.

This dessert has been a favorite of my entire family for many, many years. I hope that others like it as well. I cook this dessert when I am crunched for time and need something nice to take to a church function or just as a quick dessert when we are all feel a need for something sweet and yummy!

Syrup:

• 2 cups water
• 2 cups brown sugar
• 2 tablespoons margarine
• 1 teaspoon vanilla
• Dash salt

Dumplings:

• 1-1/4 cups flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 3 tablespoons shortening
• 1/4 cup sugar
• 1/3 cup milk

You will need a 3 quart saucepan with a good lid in which to cook this dessert. Begin by combining all of the items listed for the syrup inside the saucepan. Bring the mixture to a boil over medium heat. While it is heating, combine the flour, baking powder and salt in a bowl. Cut in the shortening, until the mixture resembles very coarse crumbs. Sprinkle the sugar over the flour mixture and blend briefly. Stir in the milk, making a soft dough. Pinch off marble sized pieces of the dough and drop them into the gently boiling brown sugar syrup. Fill the entire pan with these small dough balls. When you have used up all of the dough, place the lid on the pot. Simmer the mixture over medium-low heat for about 15 to 20 minutes, without peaking. The dumplings will steam while they cook, and if you peak they will fall and you will wind up with soggy dumplings instead of fluffy ones. After cooking, serve the dumplings with a large dollop of their cooking syrup and a small scoop of vanilla ice cream. These are very inexpensive and absolutely delicious to eat. I recommend serving them with a light supper in the summertime. Because they cook on the stove top instead of in the oven, the kitchen doesn’t heat up quite as badly as with baked desserts. This recipe serves 6.

• Easy Pie Crust
• 6 cups peeled, cored, and sliced apples
• 2/3 cup sugar
• 1 tablespoon flour
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 1 tablespoon lemon juice
• 1 tablespoon margarine

First prepare the crust as directed in the recipe for Easy Pie Crust. Roll out both the top and bottom crusts. Carefully fit the bottom crust into a 9″ pie plate. Next prepare the apples. This is tedious work. I have peeled and cored and sliced a lot of apples in my time. I used to try to hurry up and make the work go faster. Forget it. Hurrying up the preparation of pie adds resentment to the finished product. Pies are made from love and compassion and generosity. Now I just accept that it will take a full 45 minutes to make an apple pie, from preparing the crust, to peeling and slicing the apples, and finally getting it into the oven. Apple pie is one of those great times available in our fast paced society that allows us to slow down and enjoy the process. But, I’ll get off my soap box and back to the recipe.

In a medium size bowl toss together the apples, sugar, flour, seasonings and lemon juice. Get everything evenly distributed and dump the apple filling into the crust lined pie plate. Mound the apples slightly in the center to make it pretty. Dot the surface with tiny bits of margarine. This keeps the filling from boiling over in the oven.

Gently ease the top crust over the filling. Trim the edges of the crust if necessary. Turn under and crimp or seal the edges of the pie. You can make a high fluted rim if you are so inclined. It isn’t that much work. Cut a few slits in the top of the crust to allow steam to escape. Bake the pie at 425 degrees for 40 minutes, or until quite done. If the edges brown too quickly, tear off three narrow strips of aluminum foil, and secure them to the edges in a large circle. Remove the pie from the oven and allow it to cool quite a bit before serving. Serve with Whipped Topping if desired, or vanilla ice-cream. Sit back now, and taste the history.

• Easy Pie Crust
• 3 to 4 cups of fresh or frozen blueberries or raspberries or blackberries (see note at bottom of recipe)
• 1 cup sugar
• 1/4 cup flour
• 1/8 teaspoon salt
• 1/4 teaspoon nutmeg (the secret ingredient)
• 1 tablespoon lemon juice
• 1 tablespoon margarine

First prepare the pie crust for a double crust pie by following the directions for Easy Pie Crust. Fit the bottom crust into a 9″ pie plate. In a medium sized bowl toss together the blueberries, sugar, flour, salt, nutmeg, and lemon juice. I use my hands to mix it up, but if you’re squeamish, you can use a big spoon. Dump the blueberry filling into the prepared pie crust. Dot frugally with margarine. The margarine keeps the filling from boiling over too much while it bakes. Gently ease the top crust over the blueberries. Crimp or fold the edges of the top and bottom crusts together to seal them neatly. Cut a few slits in the top crust to allow steam to escape. Bake at 425° for 10 minutes. Reduce the heat to 325° and continue baking for about 40 minutes. If the edges brown too quickly, take narrow strips of tin foil (it takes 3 of them) and fit them around the edges to keep them from burning.

This is just about my favorite pie in the whole wide world. Allow it to cool before serving. For a tasty treat that is out of this world, serve this pie with a small scoop of vanilla icecream or homemade Whipped Topping. Mmmmm, decadent.

NOTE: This recipe can also be prepared with raspberries or blackberries instead of blueberries. Omit the nutmeg and lemon juice, especially if you are using wild berries you’ve picked yourself. Wild berries have a pleasant tartness all their own, making the addition of lemon juice quite redundant. Depending on the sweetness of your fruit you may want to increase the sugar to 1-1/4 or even 1-1/3 cups. Let your taste buds guide you. The secret ingredient of wild berry pies is the super fresh flavor of their wildness. Compared to domestic berries, the wild ones are an adventure.

• 1 pre-baked Pie Crust
• 3/4 cup sugar
• 1/4 cup cornstarch
• 2-1/2 cups milk
• 1/2 teaspoon salt
• 2 medium eggs
• 1 tablespoon margarine
• 1 teaspoon vanilla extract
• 2 or 3 bananas, sliced and sprinkled with a spoonful of lemon juice
• 1 cup of real cream, whipped or about 3 cups Whipped Topping

First prepare the pie crust using half of the Pie Crust recipe, pre-baking it as directed. Next make the filling. Get out a 2 quart saucepan. Measure the sugar, cornstarch and salt into the pan. Use a fork to mix it all up nicely. Gradually whisk in the milk a little at a time, stirring all the while. Cook and stir over medium heat until it comes to a boil. Be careful not to scorch the bottom. Boil gently for a full minute and then remove from the heat. Quickly beat in the eggs. This is the tricky part. You have to work very fast or else the eggs will cook, making little strings in the pie filling. It still tastes good, but the strings are a little crude looking in the pie. Another way is to temper the eggs first. Do this by beating the eggs in a cereal bowl. Add about 1/2 cup of the hot pie filling to the eggs and stir them up quickly. Then dump the egg/pudding mixture back into the saucepan and whisk it up. Tempering the eggs means you raise their temperature gradually, easing their transition into the hot pudding. Bring the mixture to a boil again and remove it from the heat. Stir in the margarine and vanilla.

While all of this is happening, you need to slice up your bananas. Sprinkle them with a little lemon juice to prevent them from browning. Scatter the bananas in the bottom of the cooked pie crust. Pour the hot pie filling on top of the bananas in the cooked pie crust. Chill until quite cold.

When the pie is cold, top it with sweetened whipped cream or Whipped Topping. I prefer to use my recipe for whipped topping, because it is healthier and chemical free. Regular whipped topping may be used though, and for special days, nothing beats real whipped cream. Serve to a thankful family who will remember this pie when they are grandparents.

• 2 29-ounce cans peaches
• 1/2 cup sugar
• 1/3 cup cornstarch
• 1 tablespoon lemon juice

Topping:

• 1/3 cup margarine, softened or melted
• 1 cup quick cooking oats
• 1/3 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon cinnamon

Preheat the oven to 400°. Open up the peaches and drain the juice into a small saucepan. Arrange the peaches in a lightly oiled 2-quart baking dish. If they are in large pieces then cut them into slices or chunks. Set the peaches aside.

Add the sugar, lemon juice and cornstarch to the drained peach juice. Stir it well with a small whisk or fork. Continue stirring until the cornstarch is dissolved. Heat the mixture over medium-high heat until it boils. You will have to stir it a lot to keep it from sticking and to prevent lumps. The mixture will become very thick as it cooks. When the mixture boils, continue cooking and stirring for a full minute. Remove the mixture from the heat and pour it over the peaches in the dish. Stir the mixture gently so the peaches will be evenly covered with the sauce.

Meanwhile, combine the topping ingredients in a medium bowl. Use a fork to mash them together until they are crumbly. Scatter the topping thickly over the peaches. Bake the crisp at 400° for 30 minutes, or until the topping is lightly browned and the filling is bubbly. Allow the crisp to cool for 20 minutes before serving. This will keep it from burning anyone. Serve with half and half or whipped cream or ice cream.

Makes 8 good-sized servings.

Crust:

• 1 cup flour
• 1/4 teaspoon salt
• 1/3 cup shortening
• 3 tablespoons cold water

Filling:

• 2 - 29 ounce cans of peaches
• 2 cups juice from the canned peaches (add water to make 2 cups if necessary)
• 1/4 cup cornstarch
• 1/2 cup sugar
• 1 tablespoon lemon juice
• 1/4 teaspoon nutmeg

First prepare the crust. In a large bowl combine the flour and salt. Add the shortening, and mash it into the flour until it is crumbly. Add 3 tablespoons water and stir to combine. Now use your hands to press everything together to try and form a ball of dough. If it is too crumbly, then add more water a little at a time. You may not need any water. You may need another tablespoon, maybe even more. Keep pressing and gently kneading the mixture together until you get a stiff pie dough. Rip off two sheets of waxed paper. Place the ball of dough between the sheets and flatten it some with your hands. Use a rolling pin, or sturdy bottle or jar to roll the dough out between sheets of waxed paper. Work slowly and diligently, trying to make a large rectangle, a little bigger than your baking pan (I use a 9 by 9-inch square pan, but a 2-1/2 quart casserole would also work very well). It doesn’t have to be perfect, so just do your best and don’t worry about it. When you are done, set the dough (still wrapped up in the waxed paper) aside while you prepare the rest of the recipe.

Drain the juice from the canned peaches into a measuring cup. If you have more than 2 cups of liquid, you can drink or discard the extra (I put it in kool-aid usually). If you don’t have 2 cups of liquid, then add enough water to make 2 cups.

In a very large saucepan, combine the cornstarch, sugar and nutmeg. Gradually stir in the peach liquid, and the lemon juice. Stir to dissolve the cornstarch. Heat the mixture over a medium flame, stirring very frequently. You could even stir constantly, if you had a mind to. Bring the mixture to a boil and boil for at least a minute, or until the mixture is very thick. Remove the pan from the heat and gently stir in the canned peaches. The mixture will thin out some. Turn the thick peach filling into a well oiled 2-1/2 quart casserole dish, or an oiled 9 by 9-inch square pan.

Loosen the waxed paper on both sides of the rolled out crust. Arrange it carefully on top of the filling. Crimp the edges if you have enough dough, otherwise, just let them lay where they fall. Score the dough into 6 servings. Bake it at 425° for about an hour. The top will be golden brown, the filling will be bubbly, and it will be very hot. Allow it to cool for a little bit before serving. Great with whipped topping or vanilla ice cream. This is a delicious way to make a very elegant dish out of inexpensive canned peaches.

• 1 unbaked 9-inch Pie Crust (half the recipe; see note below)
• 16 ounce can pumpkin (or 2 cups of cooked, mashed pumpkin flesh)
• 3 medium eggs
• 1 cup brown sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon each ground cloves, nutmeg and ginger
• 1 cup milk

First prepare the crust according to the recipe for Easy Pie Crust. You will only need half of the recipe. You can freeze the other half, or go ahead and make two pies (in which case, double this recipe). After you have lined the pie plate with the rolled out crust, you can start to prepare the filling. Open up the canned pumpkin and scrape the contents into a big bowl. Crack in the eggs. Measure in the sugar, salt, spices and milk. Beat very well. I use a whisk, but a fork could work if you were diligent. The batter may seem a little thin, that’s alright. Gently pour the filling into the unbaked crust. If you have too much filling, you can pour the rest into oiled muffin cups and make pumpkin custard. Fill the crust almost to the top of the crust. Place the pie in the oven. Bake at 450° for ten minutes. Reduce the heat to 350° and bake for 45 minutes. When the pie is done, it will be slightly puffed around the edges, and seem firm when you jiggle the pie on the oven rack. Poke a knife off center to be sure. If it comes out clean, the pie is done. Remove it from the oven and let it sit a while to cool down. My favorite way to serve this is when it is still warm from the oven, with a nice scoop of ice cream, or Whipped Topping. Heavenly. High in Vitamin A too because of the pumpkin. Serve with a skimpy main dish to make sure the family is full. Makes 8 slices.

Note: The pie crust is optional in this recipe. I often bake the filling in a pie plate, or a cake pan without using a pie shell at all. This is called Pumpkin Custard. It tastes the same as pumpkin pie, but is a bit healthier because you don’t have the added fat and calories of the traditional pie crust. Personally I believe I like it better with the crust, but let your time limit and waist line be your guide.

• 2-1/2 cups flour
• 1 teaspoon salt
• 3/4 cup shortening
• 6 or 7 tablespoons of water
• waxed paper or pastry cloths

I have a confession to make. Pie crust intimidated me for many years. I never actually witnessed my own mother make pie crust, and when my Granny made it, it seemed to just magically appear on her rolling pin. So many recipes were unavailable to me though, as long as I avoided pie crusts, that finally, I decided I would just learn how to make it. That is when I discovered the secret: The crust is easier to manage when it is rolled out between waxed paper or pastry cloths. Eureka! With this one discovery, I have taken the pie crust bull by the horns and made it my own. Pie crust is fun and easy for me now. And if I can tackle this small bit of culinary success, believe me, everyone can.

First get out your trusty big bowl. Measure the flour and salt into it. Stir it up, to evenly distribute the salt. Measure the shortening with a 1/4-cup measuring cup. Scoop up a full quarter cup of shortening and level off the top. Your fingers will get messy. It is just a fact of nature, once I accepted this, making pie crust got a lot easier. Now scoop the shortening out of the cup and plop it into the bowl of flour. Measure the shortening again, 2 more times, making 3/4 cup all together, be sure to level off the top of it each time.

Now, use a fork or your fingers to mix the fat into the flour. You don’t want it too well mixed, but it should be in small crumbly pieces. Then add your water. Mix the dough up with the fork, or your hands until it forms a ball of dough. Knead it a few times to make sure it holds together well. Add a little more water if you need to.

Divide the dough in half, forming it into two balls. Rip off two sheets of (roughly) square shaped waxed paper. Lay the first sheet down and pat out a pie crust ball into a thick circle on top of it. Lay the second sheet of waxed paper over the pie crust. Now you have a sandwich, the pie crust is the filling, and the waxed paper is the bread. Use a rolling pin or a sturdy jar or glass to roll out the dough between the sheets of waxed paper. The dough is quite manageable in this state. Roll it out as thin and big as you like, 12″ diameter is standard. Now, gently peel off the top sheet of waxed paper, being careful not to rip the crust. It should peel off quite easily, despite the wrinkles in the paper. Place the waxed paper back down on the crust, and flip it over. Peel the other side of waxed paper off too, again being careful. Do not replace the second sheet of waxed paper. Now get your pie pan and lay it upside down over the pie crust. Slip your hand under the waxed paper lined side of the pie crust,and place your other hand on the pie plate. Gently invert the two together. Remove the final sheet of waxed paper and you should have the pie crust nicely centered in the upright pie pan. Gently adjust the crust in the pan, being careful no to stretch it into shape, but only to coax it carefully. If you stretch pie crust, it will shrink back while it bakes. Sad but true. This means you have to get the pie crust plenty large enough to fit into the pie pan when you roll it out.

Let the extra crust hang over the sides of the pan. Roll out the other half of the crust the same way you did the top half. You can reuse the same waxed paper. When the second crust is thin, set it aside.

Fill up your pie crust, using the filling of your choice. Mound the fruit slightly in the center if you like a pretty peaked top on your pie. Loosen both layers of waxed paper on the second crust. Remove the top layer of waxed paper, and carefully invert the crust on top of the pie filling. Remove the final sheet of waxed paper and toss them into the garbage. Trim the crust so it extends about 1/2 an inch beyond the rim of the pie pan. Cut and paste with any dough scraps if you have thin spots. Fold the edges of the crust under and crimp them with your fingers or a fork to seal the edges. I flute the edges by pinching them with my fingers into a pretty rim, but this is not necessary. It is pretty easy though, with a little practice. Like playing with play-dough almost. Cut slits in the top of the pie for steam to escape. Bake as directed.

For a single crust pie, just cut the recipe in half. Or make the whole recipe and refrigerate or freeze the other half for later. To pre-bake a crust, bake it at 425° until it is golden brown, about 10 or 15 minutes. Poke it all over with a fork before baking to prevent air bubbles from forming.

This is much harder to describe than to actually do. I was very clumsy about learning this skill. My pie crusts are not fancy, they are sturdy. I do not make the most tender flaky crust on the block, but if I can figure out how to do this, then anyone can. This recipe is exceptionally easy to handle, and the waxed paper method really lightens the task. I now consider pies an easy and quick dish. I didn’t always, but practice really makes all the difference. Lard and animal fats make flakier crusts than vegetable shortening. Vegetable shortening still makes a very good pie crust though, and no animals are harmed in the making of it.

I’ve made reusable pastry cloths from hemmed pieces of old pillow cases or sheets. Cut them about 18″ square and hem or zigzag all the edges on the sewing machine. Then use them just like the waxed paper and toss them into the washer when you are done. They actually work better than the waxed paper, and are much cheaper and more ecologically friendly.

All-purpose white flour and unbleached white flour both make very tender pie crusts. Whole wheat pastry flour, made from soft wheat also makes a very tender, flaky crust. Plain whole wheat flour, or whole wheat bread flour makes a sturdier crust. I like sturdy whole wheat crusts on pot pies and quiches, but it takes kids a while to get used to them.

Biscuit topper:

• 1 cup whole wheat flour
• 2 tablespoons brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup melted margarine
• 1 medium egg
• 1/4 cup milk

Prepare this while the apples are cooking. First get out a medium sized bowl. Combine the flour, sugar, baking powder and salt in the bowl. Add the margarine, egg and milk. Mix very well, forming a soft dough, or thick batter. Set aside.

Apples:

• 6 cups peeled, cored and sliced apples
• 1/2 cup brown sugar
• 2 tablespoons cornstarch
• 1/4 teaspoon ginger or cinnamon
• 1 1/4 cups tap water
• 1/2 cup raisins (optional)
• 1 tablespoon lemon juice
• 2 tablespoons margarine

Get out a large saucepan. In it combine the brown sugar, cornstarch and ginger. Gradually add the tap water, stirring to dissolve the cornstarch. Add the raisins. Cook and stir until the mixture is boiling. Add the apples, lemon juice and margarine. Continue cooking until the apples are very hot and begin to soften some. Don’t over cook though, or the apples will turn to mushy applesauce. A full five minutes of cooking the apples should be enough. While everything is cooking, you can prepare the biscuit topper recipe above. Turn the apple mixture into a well oiled 2 quart casserole dish, or an 8″ square pan. Drop the prepared biscuit dough onto the very hot apple mixture by large spoonfuls. The apple mixture has to be very hot so that the biscuit dough will start cooking right away. If the apple mixture is cold, it will make the cobbler dough pasty. Bake the cobbler at 425° for about 25 minutes. The biscuit topper will be golden brown and the apple filling will be bubbling. If you want to be fancy you can sprinkle a spoonful of sugar over top of the cobbler dough right before putting it into the oven. It makes the dish sort of pretty when it comes out of the oven. Serve it hot with whipped topping or ice cream for an extravagant dessert. Serves 6.

This is a favorite in our house and has been since I was a little girl. Everyone usually has all the ingredients and if not doesn’t cost a ton to buy them.

1 stick butter
1/4 cup cocoa
1/2 cup milk
2 cup sugar
1 tablespoon vanilla
1/2 cup peanut butter
3 cups quick cook oats

Boil butter, cocoa, sugar, vanilla and peanut butter together in a pot for 1 minute.
Add oats and mix well.
Spoon out into the size you want on wax paper or aluminum foil on the counter or table.
Cookies will harden/set while they cool

Great for kids to help make and they will be gone before you know it.
Nicole L. - Erie, CO

• 1/2 cup margarine (1 stick)
• 3/4 cup sugar
• 1 medium egg
• 1 teaspoons baking powder
• 1/4 teaspoon salt
• 1-2/3 cups flour
• 2 tablespoons white sugar mixed with 1-1/2 teaspoons cinnamon

In a large bowl mash together the margarine and sugar. Add the egg and beat until everything is creamy. Add the baking powder, salt and flour. Stir it up until you have a nice thick dough. In a cereal bowl, combine the cinnamon and 2 tablespoons sugar.

Now comes the fun part; let the kids help. Make sure everyone’s hands are clean and then shape the dough into balls the size of a walnut, or an egg yolk. Roll them in the cinnamon-sugar mixture. Place the coated balls on an oiled cookie sheet. Using the bottom of a smooth cup or glass, press the dough down to flatten the cookies slightly. Bake them at 400° for 10 minutes. If your oven runs hot, turn it down to 375°. These cookies are great in lunch boxes and for after school snacks. These are an old favorite of mine. My momma made them for us as children, and they are exceptionally good.

• 8 ounces Neufchatel or cream cheese
• 1 tablespoon vegetable oil or melted margarine
• 1 teaspoon vanilla
• 1/3 cup unsweetened cocoa
• 4 cups powdered sugar
• OPTIONAL:  1 cup mini marshmallows or 1/2 cup chopped peanuts or walnuts or 1/2 cup dried fruit like cranberries or raisins or a combination to suit your tastes

Soften the cream cheese to room temperature. You can do this by microwaving it for 30 seconds or by letting it stand at room temperature for about an hour. Unwrap it and put it into your mixing bowl before you let it soften.

Add your oil and vanilla to the softened cream cheese. Beat with a spoon until smooth. Stir in the cocoa and powdered sugar. It takes diligent stirring to get the fudge properly mixed together. If you arm gets tired then enlist the cooperation of a friend. The mixture will be smooth, very thick and evenly colored when done.

If desired you may add any extra goodies at this point. They are nice for variety but are not necessary. Work the goodies into the mixture until everything is smooth and even again.

Oil an 8-inch square pan or a large plate. Press the fudge into the pan or make a pretty layer of it on the plate. Chill for several hours to harden. Cut into small squares and serve. This is good enough to be a gift to someone you are trying to be good too. It’s cheap as gifts go too, which is always nice, plus it has the status of being homemade. Cut 6 by 6. Makes 36 pieces.

Per Serving: 75 Calories; 2g Fat (22.9% calories from fat); 1g Protein; 14g Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 26mg Sodium. Exchanges: 1/2 Fat; 1 Other Carbohydrates.

• 14 oz package of sweetened coconut
• 1 can sweetened condensed milk (homemade is fine)
• 1 teaspoon vanilla

In a large bowl combine the coconut, condensed milk and vanilla. Stir well. Drop by small spoonfuls onto a very well greased cookie sheet. Bake at 350F for 10 minutes. Remove from the pan while still warm. Makes about 3 dozen.

If you are making these to use up coconut from homemade coconut milk, follow this procedure:

• The leftover coconut from 1 batch of Homemade Coconut Milk (about 2 cups)
• 3/4 cup homemade or canned sweetened condensed milk
• 1/2 teaspoon vanilla

Stir everything together and bake as directed above. Makes about 2 dozen macaroons.

If desired, you may add 1/2 to 1-cup of chocolate chips to the recipe and bake as directed. Either way, these are good, easy and very popular.

• 1 cup margarine (2 sticks)
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 medium eggs
• 1 teaspoon vanilla
• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg
• 3 cups rolled oats
• 1 cup raisins (optional)

Soften the margarine in the microwave, or by leaving it on the counter for a few hours. In a large bowl combine the margarine, both sugars, egg and vanilla. Beat with a whisk until very fluffy and shiny. Measure in the flour, baking soda, cinnamon, salt and nutmeg. Use a big spoon to mix it all up. Finally stir in the oatmeal, and the raisins if you are using them. The mixture will be thick. Drop by tablespoonfuls onto an ungreased cookie sheet. Bake at 375° for about 10 minutes. Do not overbake. Makes about 3 dozen.

These are a real favorite in our house. Fred would eat them all in one sitting if he could. My kids don’t like the raisins, but Fred and I both do, so we do half a batch of each. First I bake 2 panfuls without raisins, then I add 1/2-cup of raisins to the remaining dough and bake them last. That way everyone is happy.

• 1 cup softened margarine (2 sticks)
• 2/3 cup brown sugar
• 2/3 cup white sugar
• 2 medium eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2-1/4 cups flour
• 1 cup chocolate chips (about 1/2 of a 12 ounce bag)

First get out your favorite big mixing bowl. Put the soft margarine in it, or you can soften the margarine in the microwave, if it is hard from the fridge. Measure the sugars into the bowl with the soft margarine. Use a whisk or large spoon to mix the sugar and margarine together until it is soft, smooth and fluffy. Add the eggs. Beat the mixture until it emulsifies into a smooth satiny batter. Add the vanilla and salt; mix well. Now sprinkle in the baking soda, and dump in the flour. Use a big spoon to stir it all up to a nice smooth dough. Add the chocolate chips. Stir again.

Drop the cookie dough by rounded spoonfuls onto an ungreased cookie sheet. Bake them at 350� for 10 minutes. They will be a light golden brown, and have an incredibly enticing aroma. Transfer the cookies to a spread out dish cloth to cool. Bake another batch. This recipe makes about 4 or 5 dozen cookies, depending on how big you make them. They have fewer chocolate chips than other chocolate chip cookie recipes, but there are still enough chips to make them taste sinfully good.

• 1/2 cup soft margarine or shortening
• 1 cup white sugar
• 1 medium egg
• 1 tablespoon milk
• 1 teaspoon vanilla
• 1/4 teaspoon almond flavoring (optional)
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1-1/2 cups flour

In a medium sized bowl cream together the margarine or shortening and sugar. Beat it until it is smooth and fluffy. Add the egg, milk and vanilla, mixing well. Stir in the salt, baking powder and flour. Blend it all up until it makes a nice smooth dough. Drop the mixture by small spoonfuls onto an oiled cookie sheet. Bake at 375° for about 8 to 10 minutes.

If desired, you can color the dough with food coloring for special occasions. You can also form them into small balls and roll them in a little granulated sugar right before baking.

I love this recipe because it is so easy to prepare. I think it goes together even faster than most cookie mixes. It is cheap and easy too, costing only about 50¢ to 60¢ for the whole batch. If desired, this recipe can easily be doubled.

• 1 cup boiling hot water
• 1 cup raisins
• 1/2 cup oil or shortening
• 1 cup sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 medium egg
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups flour

Place the raisins in a large bowl while you heat up the water. When the water boils, pour it over the raisins. They will swell up and absorb some of the water. Add the oil or shortening. The heat from the raisins and water should be enough to melt the shortening, if that is the fat you use. Stir in the sugar, cinnamon and nutmeg. Add the egg and mix everything until the oil is well combined with everything else. Add the baking soda, salt and flour. Mix very well. The batter will be thin and lumpy. That’s alright, it is supposed to be. Turn this batter into a well oiled 9 by 13-inch rectangular pan. Bake at 375F for about 25 minutes. Remove from the oven and cool before cutting. Frost if desired with a simple vanilla frosting.

UPDATE from a reader named Karen; November 2005

I have a suggestion for a variation on the Cinnamon Raisin bars, which are a huge favorite here. For one, it is possible to omit the egg with good results–my baby can’t eat eggs yet, and this way he can have a bite of his big brother’s snack. Also, if you add about a cup or more of shredded carrots to the raisins (before adding the boiling water) and mix as usual, they are wonderfully moist and somewhat like carrot cake. I’m always looking to sneak veggies in wherever I can.

• 1 cup margarine (2 sticks)
• 2 cups flour
• 1/2 cup sugar
• 4 medium eggs
• 2 cups sugar
• 1/4 cup flour
• 1/2 cup lemon juice
• powdered sugar

Soften up the margarine by leaving it on the counter for an hour or so, or do it in the microwave. Add the flour and 1/2 cup of sugar. Mix very well to make a dough similar to pie crust. Turn the dough into a 9 by 13-inch pan. Use your hands or the back of a spoon to pat and press the dough into an even layer on the bottom of the pan. This is the crust. Bake at 325° for about 20 minutes. Do not overbake.

Now prepare the lemon layer. In the same bowl combine the eggs, 2-cups sugar, 1/4-cup flour and lemon juice. Blend with a whisk until smooth and thick. Carefully pour this over the baked crust. Shake the pan gently to level it all out. Bake at 325° for another 20 minutes. Remove the pan from the oven and allow to cool before cutting. If desired, sprinkle a bit of powdered sugar on top of the bars to make them pretty and because it tastes so good. Serve with tea for a tea-party or bring to a church potluck. I like these around Easter Time because they seem like a nice spring-time dessert.

• 1 cup margarine, softened (2 sticks)
• 1 cup brown sugar
• 1 cup white sugar
• 4 medium eggs
• 2 teaspoons vanilla
• 3 cups flour (sifted or fluffed before measuring)
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup peanuts, optional

In a large bowl combine the margarine, brown sugar and white sugar. Beat the mixture until it is smooth and fluffy. Stir in the eggs and vanilla. Beat again, making a smooth, satiny mixture. Add the flour, baking powder and salt. Mix with a big spoon until the batter is thick and smooth. Stir in the peanuts if desired. Turn this batter into a well oiled 9″ by 13″ rectangular pan. Bake at 350 degrees for 25 to 30 minutes. The bars will rise up and then fall slightly. Remove from the oven when done. Allow the bars to cool before cutting into 24 or 32 pieces. If desired you may frost these with chocolate or vanilla frosting. These are a pleasant change from brownies. I especially like them with the peanuts added, but they are absolutely optional. Without the peanuts you still have a rich, chewy bar, perfect for lunch boxes and company.

To fluff up your flour before measuring it, just stir it with a spoon to incorporate some air. If you can’t sift or stir your flour then reduce the amount called for to about 2-1/2 cups.

You take some black beans (enough for yourself & your family) & cook them..
Also prepare some rice (enough for everyone) & cook that, so it’s done
around the same time as the beans.. Then when your beans and rice are done,
add a jar of salsa (or to taste) to the beans and mix, until all the beans
are coated in salsa. Dip out some rice and put beans mixed with salsa on
top.. Enjoy.

It may sound strange or yucky, but it’s really quite
tasty… And most importantly… CHEAP! lol If you like spicy, you can even
add a can of rotel.. Or a can of diced tomatoes to make it more chunky, if
you are not a big fan of spicy food. This dish is especially good with
homemade salsas and canned veggies… And corn salsa. Picante (like Pace
Picante) sauce is also good, and has a lot of other veggies in it, like
onions, peppers & etc.

I get those really big bags of rice from an Asian market (you can get a 20lb
bag for like $8.00 & some of them are even calcium enriched).. You can store
the rice in one of those air tight dog food bins… lol Sounds kinda ghetto,
but it works really well. I keep a 1 cup scoop in with mine, so I can
just dip out a cup or two of rice and put the lid back on & get cooking.
And.. Honestly, black beans & rice is one of my favorite meals.

HBHW reader Candy

This bread is much easier to make than traditional, so that even a
beginner could do it. The downside is that it makes round instead of
normal loaves, not so good for sandwiches. I’m working on fixing that.
We call it “overnight bread” at my place, and make it once or twice a
week.

• 3 cups flour
• ¼ tsp yeast
• 1 ¼ tsp salt

Combine dry ingredients and add 1 5/8 cups
water. Mix well. Cover with towel and let rise
12-18 hours. The dough is ready when the
surface is bubbly.

Flour the table and the dough. Roll it over itself a
couple of times. Put back in bowl and let lay for
about 15 minutes. Roll dough into a ball shape
and sprinkle it with cornmeal or cracker crumbs if
desired.

Let it sit again for 2-3 hours. It is ready when an
imprint remains when poked.
Preheat oven to 450 degrees with a casserole
dish in the oven to warm it. When the oven is hot,
put the dough in the dish and cook with a lid for
half an hour. Remove the lid and cook another
15-30 minutes.

From HBHW reader Erin B.

Since I opened the doors to the Hillbilly Housewife Club, we’ve been talking a lot about repurposing in the forum there. I never really thought about it all that much until then, it was just something I did automatically. But let’s back up here for a second. What exactly is repurposing?

According to dictonary.com repurpose means “to use or convert for use in another format or product.”

People used to repurpose all the time to turn old dresses into quilts, or turning an old pillow case into a sun dress for toddler. If you’ve come across the homemade sanitary napkin article, you’ve seen that old flanel shirts can be turned into reusable feminine pads.

Here are a few other things we repurposed lately at our house.

1) My old t-shirts become nightgowns for my daughter. When they are getting too thin or torn for that, they are used as dusting and cleaning rugs, eventually making their way into the car washing and outdoor use pile.

2) Large cylindrical oatmeal containers hold various flours, mixes and homemade granola.

3) CDs and DVDs are turned into coasters. We’ve also made some cute wind chimes and mobiles with them.

4) Yogurt cups of all sizes with lids on them become new storage containers. I use the larger ones for leftover soups and stews. The smaller ones become new yogurt or pudding containers for lunch boxes.

5) CD spindles are perfect for organizing cables and such.

6) Plastic bags from the grocery store are cut and turned into “Plarn” (plastic yarn). I’ve been crocheting mats and bags out of the plarn.

7) Old socks that lost their mates are turned into puppets.

The blanks from our old outdoor steps have recently been giving new life as a play house for our daughter.

9) Old baby blankets are cut up into wash clothes (I stitch around them in a zig-zag stitch to keep them from fraying).

10) Old baby clothes (soft material) are now polishing rags for my husband. He uses them on the car.

11) We keep all jars (from pickles and jelly for example) and use them to hold various small items from buttons to coins. Some of them also become temporary residences for various bugs and small creatures for our daughter.

12) We use egg cartons as seed starters, to separate buttons, or small office supplies (like staples, paper clips etc.) We also use them for quite a few kids art projects.

13) Magazine pages make great wrapping paper, and they are great for crafting. We’ve made magazine beeds, or use them to cut out things for collages.

14) A pair of old speakers that no longer worked become a new coffee table. You could also turn an old door into a table this way.

15) Since my husband is a pretty good carpenter, he reused most parts of an old wodden swing set and thurned them into a garden bench.

16) I’ve torn old towels into strips and then used the strips to knit a new bath rug.

Now it’s your turn. What do you repurpose?

• 1 cup melted margarine (2 sticks)
• 2 cups sugar
• 4 medium eggs
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa
• 1 teaspoon vanilla
• 1-1/4 cups flour

First off, don’t be tempted to put baking powder or baking soda into this recipe, thinking I have forgotten to list it above. This recipe does not call for any leavening other than the eggs. This is the secret that makes them chewy and fudgy. There is another recipe for Cake Brownies which does call for baking powder, if that’s really what you want.

So, first melt your margarine (I do it in the microwave). Next get out a large bowl and combine the margarine and sugar with a spoon or whisk. Add all four eggs, and beat the mixture until it is sort of fluffy and emulsified. Add the salt, cocoa, and vanilla. Stir up really well. Add the flour. Stir again until the mixture is thick and chocolaty. Turn the batter into a well oiled 9 by 13-inch pan. Bake at 350° for 25 to 30 minutes. Remove from oven and cool before serving. Cut into 32 small squares.

NOTE: These are the richest brownies I have ever eaten. They do not need any frosting; actually, it would just be gilding the lily. They are pretty good with walnuts though. I add 3/4 cup of home cracked black walnuts in season, especially during the holidays. If you do crack black walnuts yourself, be sure to wear gloves while you do it, because they will stain your hands for weeks.

• 1/2 cup margarine (1 stick)
• 2 medium eggs
• 2 tablespoons tap water
• 1 cup sugar
• 1/4 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder

First melt the margarine. I do this in a glass mixing bowl in the microwave, but you could do in a small pan on the stove, and then pour the melted margarine into a big bowl. Add the eggs, tap water and sugar. Mix very well. Add the cocoa, salt and vanilla and mix again. Finally add the flour and baking powder and stir until smooth. I do all of this mixing with a whisk, but electric beaters, or even a big spoon would work too. Turn the batter into a well oiled 8-inch square pan. Bake at 350F for about 25 to 30 minutes. Remove from the oven and allow to cool. These are best frosted I think. The recipe is easily doubled and baked in a 9 by 13-inch rectangular pan. Some people prefer this type of brownie to Fudge Brownies. Personally I don’t, but everyone has their own taste.

• 1 cup soft margarine (2 sticks)
• 2 cups sugar
• 2 medium eggs
• 1 teaspoon vanilla
• 2/3 cups unsweetened cocoa
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups oatmeal
• 1-1/2 cups flour
• 2 to 3 tablespoons water

Get out your favorite big bowl. In it combine the margarine, and sugar. Mix and mix until the stuff is smooth and creamy. Add the eggs. Mix some more, and the creamy mixture will become fluffy and satiny. Stir in the vanilla. Measure the cocoa, baking powder and salt into the bowl. Stir until everything is well combined. Finally dump in the oatmeal and flour. Stir up the batter, mixing it well. If the batter seems dry to you, add the optional tap water called for. You may or may not need it, so jut use your best judgment. When everything is mixed and you have a nice cookie dough, it is time to cook the cookies.

Drop the dough by large teaspoonfuls onto an ungreased cookie sheet. Bake at 350F for about 12 minutes. If you make small cookies, they will need less time, but I make them pretty big, so 12 minutes cooks them perfectly. This dough cooks best if it is pressed down with a fork or cup, like peanut butter cookies. I don’t always do this, but usually the first batch reminds me to flatten the other batches one way or another.

• 1 cup soft margarine (2 sticks)
• 2 cups sugar
• 2 medium eggs
• 1 teaspoon vanilla
• 3/4 cup unsweetened cocoa
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 tablespoons water, if necessary

Get down your best big mixing bowl. In it combine the margarine and sugar. Mix until the mixture is creamy. Add the eggs and vanilla. Blend again, until the batter is fluffy and soft. Add the cocoa, flour, baking soda and salt. Stir the dough until it is thick and well formed. If the dough is too thick, you may add a spoonful or two of water to soak up the flour. Blend very well after adding the water. Drop the dough by spoonfuls onto a well oiled cookie sheet. Bake at 350° for about 10 minutes. Makes about 3 dozen.

These are very rich and chocolately. If you liked you could add a cup of walnuts, or a cup of white chocolate chips, or both. Chocolate chips can also be added for Double Chocolate Cookies, and 1/2-cup of coconut is good by itself, or in combination with any of the other additions. Scrumptious. Double Scrumptious actually.

• 1-1/3 cups milk or evaporated milk
• 4 cups sugar
• 3/4 cup unsweetened cocoa
• 1/2 teaspoon salt
• 2 tablespoons corn syrup
• 1/4 cup margarine
• 2 teaspoons vanilla

Get out a large sauce pan, 3 or 4-quart sized. In it combine the milk and sugar. Start heating the mixture over medium heat. Stir in the cocoa, salt and corn syrup. Mix very well to dissolve the cocoa. Bring the mixture to a boil and allow it to cook until it reaches the Soft Ball stage when a small amount is dropped into a bowl of cold water, or 234° on a candy thermometer. When it does, remove the pan from the heat and place it on a dish towel or cake rack to cool down. Add the margarine and vanilla, but don’t stir. Remember, Don’t Stir it yet. Just let it sit by itself in a corner, almost forgotten. Let it cool until the bottom of the pan is barely warm to the touch, or about 110°. This may take as long as an hour, so be patient. When the fudge has cooled down, start beating it with a spoon or whisk. Very quickly (sometimes less than a minute, sometimes a couple of minutes) it will start to loose it’s glossy, shiny appearance on top. When it just begins to loose this reflective quality, immediately pour it into a pan greased with margarine. You should grease the pan ahead of time, while the fudge is cooling in the pot. Shake the fudge in the pan to spread it evenly. Or if that doesn’t work, try to spread it out with a spoon. Allow it to cool and harden, and then cut it into pieces. I use a 7 by 10-inch pan to set up this fudge, a 9-inch square pan would work too. As would an 8-inch square pan, although the pieces would be a little thicker.

Don’t scrape the sides of the pan while you are making this recipe. The sugar on the sides of the pan will cause the whole batch to crystallize and it will still taste good, but have a grainy texture. I really recommend a candy thermometer for candy recipes. The cold water test is a skill that takes a lot of ruined batches to develop. This recipe makes about 2-1/4 pounds of fudge, it is so good I can’t even tell you, you have to make it for yourself. Makes an excellent gift.

• 4 cups sugar
• 1 large can evaporated milk (12 ounces)
• 24 oz semi-sweet chocolate chips(4 cups)
• 1 cup real butter (2 sticks, cut up)
• 1 big spoonful peanut butter
• 1 tablespoon vanilla
• 1-1/2 to 2 cups black walnuts

This is the absolute best tasting fudge in the entire world. You must use real butter to make it. This is one of the few recipes in my collection which demands real butter. Butter can often be purchased on sale in the spring, and sometimes during the holidays. I usually buy 2 to 4 pounds when it is on sale, and freeze it for this recipe.

To begin, combine the sugar and evaporated milk in a large 4 quart pot. Bring it to a boil over medium heat. Stir it constantly while it comes to a boil. When it boils, you can stir a little less often. Boil it gently for exactly 6 minutes. Not a second longer, not a second shorter (actually I have varied the cooking time by cooking it up to 30 seconds longer and still had good results).

While the sugar and milk are boiling, prepare the next step. Get out a very big bowl. Pour the chocolate chips into it. Cut the butter into small squares and place it in with he chocolate chips. Put the peanut butter and the vanilla into the pan too. Have the black walnuts measured, and near by for when you need them. Also butter a big cookie sheet, or a couple of glass pans.

When the sugar and milk mixture is done boiling (for 6 minutes exactly) pour it into the bowl with the butter and chocolate chips. Using electric beaters, beat the mixture until the butter and chocolate chips are melted. Add the nuts and continue stirring until they are well distributed. The fudge should still be soft and glossy. Turn it into the prepared pan(s). I shake the pans vigorously to get the fudge into all of the corners. You could spread it with spoon if you liked, but the glossy finish might be disturbed. It still tastes good, either way.

Let the fudge set up for about an hour, and cut it into small squares. When the fudge is good and hard, it can be placed in small containers and frozen, or given away to thankful recipients. Small gifts containing 6 pieces of this fudge are quite adequate for gift giving. This recipe alone is enough to make the reputation of a cook. I can not emphasize how good it is, the flavor is beyond words.

• 1 cup margarine (2 sticks)
• 1 cup peanut butter
• 2 medium eggs
• 1 cup sugar
• 1 cup brown sugar
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2-1/2 cups whole wheat flour

Mix together the margarine and peanut butter in a large bow with a big spoon or whisk. When they are blended together and creamy, add the white sugar and brown sugar. Mix it all up until it is light and fluff. Add the vanilla and salt, and mix again. Finally measure in the baking soda, baking powder and flour. Stir it all up, it will be very thick. At this point a spoon works better than a whisk. When you have a nice smooth dough, you can stop mixing. Shape the dough into balls about an inch in diameter. Arrange them on a cookie sheet. Dip a fork in a small amount of flour, and smash each dough ball twice with the tines of the fork, making the traditional cross-hatch pattern. You could also just smash the balls with your palm to flatten them out, if the cross-hatch pattern isn’t very important to you. I find that children are more than willing to help out with the fork flattening of the cookies. Bake the cookies at 375° for about 10 minutes. Cool slightly before removing from the pan. Makes about 4 dozen cookies.

• 2-1/2 cups whole wheat or white flour or half each
• 1 cup margarine (2 sticks)
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla (optional)

Soften up the margarine first. Add the sugar, salt and vanilla. Mix it until it is soft and creamy. Add the flour. Stir it up until it is thick like pie crust. You will probably need to use your hands. Knead the dough until it is smooth and soft. Pat the dough onto a pizza plate or cookie sheet to a big circle about 1/2-inch thick. Cut the big circle into 16 or 20 wedges. I use a pizza cutter to make cutting it easy. After it is cut into wedges, poke the surface all over with a fork. You can make pretty designs if you want to. Bake the big cookie at 350° for about 20 minutes. The edges will be brown. Use the pizza cutter to re-cut the lines in the cookie. Allow it to cool and serve with tea for a special tea party.

This cake recipe was the basic cake that my grandmother and mother made while I was growing up. We had other cakes on special occasions but this one was the one that we had on a regular bases.

2 cups flour
2 tsp. baking soda
3 level tbsp. baking cocoa

Mix these up. And in another bowl…

1 cup sugar
1 cup mayonnaise
1 cup cold water
1 tsp. vanilla

Mix it up a little and then beat in dry ingredients until smooth.

Put into a greased cake pan and bake at 350 for 30 to 35 minutes.

Mom always made peanut butter frosting for this but none of my children like peanut butter. I use a cream cheese frosting or just plain cool whip. I also buy cheap mayonnaise for baking.

Submitted by HBHW reader Vickie G.

• 1 cup sugar
• 1/2 cup unsweetened cocoa
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup tap water
• 1/4 cup (1/2 a stick) of margarine
• 1 teaspoon vanilla

Get out a two quart sized saucepan. In it, combine the sugar, cocoa, cornstarch and salt. Mix this up nicely. Then gradually stir in the tap water. Cook and stir the mixture over medium heat until it boils. You don’t have to stir it constantly, just stir it enough to keep it smooth. When it starts to boil, stir it constantly so it won’t scorch on the bottom. Boil it for a full minute. Remove it from the heat and stir in the margarine and vanilla. While it is still hot, pour it over a warm cake and spread it smooth. Allow to cool slightly before slicing and eating.

This makes enough to generously frost the top of a 9″ by 13″ rectangular cake. The flavor is that of a very deep chocolate. I like this recipe for several reasons. First off, it tastes out of this world, but that is just for starters. I doesn’t use powdered sugar, which makes it cheaper than other frostings. It can also be spread on a hot cake, which saves me the cooling time. It sets up almost immediately, producing a very pleasant creamy texture.

• 1/2 cup margarine (1 stick)
• 1/2 cup unsweetened cocoa
• 1 teaspoon vanilla
• 4 or 5 tablespoons milk
• 4 cups powdered sugar
• Good dash salt

Soften or melt the margarine first. I usually melt it in the microwave, because that is easiest for me. Add the cocoa, vanilla, and 4 tablespoons milk. Using electric beaters or a whisk, beat these ingredients together until they are good and smooth. Add the powdered sugar, about a cup at a time, and continue beating the frosting. After you have added all four cups of powdered sugar, you may need a little more milk to give the frosting spreading consistency. If you think you need more milk, add it a teaspoon at a time. If too much milk is added, you will end up with runny frosting. Fix this by adding more unsweetened cocoa, or more powdered sugar, or both. If desired you may replace the milk with strong coffee and end up with a very tasty grown up mocha flavor. I don’t give this to the kids because they are wired up on the chocolate and sugar already, they don’t need caffeine on top of it. This recipe is supposed to make enough for a layer cake. Depending on one’s skill in frosting layer cakes, this may or may not be true. If you have a child who wants a chocolate layer cake with chocolate frosting for their birthday, this is the one to choose. I use it to frost my Chocolate Cake recipe, and always get good results.

• 4 oz cream cheese (1/2 of an 8oz block) OR 1/2 cup of Yogurt Cheese
• 1/4 cup soft margarine
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• 2 tablespoons milk
• 4 cups powdered sugar

You may not need a full four cups of powdered sugar, but it is good to have that much, just in case you do. So get a whisk and a medium sized bowl. Blend the cream cheese and margarine together. I soften them both in the microwave together for a few seconds to make this task easier. When the cream cheese and margarine are smoothly combined, work in the vanilla, lemon juice, and milk. Then add about 3 cups of powdered sugar. Mix very well with your whisk, making the mixture smooth. Add more powdered sugar as necessary to make a nice stiff frosting. When it is done, spread it on a cool cake. If the cake is warm, this stuff will run right off of it, and on to the floor. Icky gooey mess to clean up. Yuck. So only put it on cool cakes. It will frost a large rectangular cake, the tops of two smaller cakes, or a couple dozen cup cakes. If you want to use this recipe for a layer cake, double it.

Chocolate Cream Cheese Frosting: add 1/3 to 1/2 cup unsweetened cocoa if you want the frosting to be chocolate. You will need less powdered sugar though. I add the cocoa before I add the powdered sugar. Then I just keep adding the sugar until the frosting has a texture and thickness I like.

• 3 cups of dry fruit (*)
• 3 cups of chopped nuts  (**)
• 2 pounds mixed candied fruit for fruit cake  (this is the cheapest way to buy fruit for fruit cake, in the large 2 pound tub, all mixed together)
• 1 cup margarine (2 sticks)
• 1 cup sugar
• 1 cup brown sugar
• 4 medium eggs
• 1 cup fruit juice  (or the syrup from canned fruit or even kool-aid)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 3/4 teaspoon salt
• 3 cups flour

First measure and prepare all of the fruit. The regular dry fruit must be soaked first. Put your raisins and whatever other dry fruit you are using, into a bowl. Cover them with hot tap water and set aside. This keeps the fruit moist while it bakes. Do not omit this step to save time. I have tried to use the raisins without soaking first, and they do not turn out good at all. So always soak the regular dry fruit before using it. The candied fruit does not need soaking. Chop up your nuts, use any kind you like. I prefer not to use peanuts, but you could if you really wanted too. Personally, I prefer black and english walnuts. The peanuts just don’t do justice to the cake in my opinion.

Get out a very big bowl. In it combine the margarine, brown sugar, white sugar and eggs. Mix it all up very well. Add the fruit juice or syrup. Mix again, until it is nice and smooth. Now measure in the baking powder, spices and salt. Add the flour, and stir it up really good. The batter will be quite thick. Be careful as you stir, to get all of the corners of the bowl, so everything is mixed in nicely. Next dump in the nuts and the candied fruit. Get the regular dry fruit, which is soaking, and drain it very well. I use a colander and drain it like spaghetti. Add the drained fruit to the batter along with the nuts and candied fruit. Stir and Stir and Stir. A big wooden spoon works best for this task. Stir and stir some more. Get all of the fruit and nuts evenly distributed throughout the batter.

Now generously grease four 8″ by 4″ loaf pans with solid shortening. I say solid shortening, because it makes the finished cake easier to remove. Turn the batter into the four loaf pans, filling them equally full. Spread the batter to the corners of the pan, because it is so thick it will not run there by itself, like regular cake batter. Bake the loaves at 275° for 2-1/2 hours. When you stick a butter knife into the center of one of the cakes, it should come out clean. The cakes will rise a little bit, but not too much. Allow the cakes to cool completely before trying to remove them from the pans. This is important. If you try to remove them while they are still hot, they will not come out as whole cakes. Instead they will come out as hot fruit cake crumbs. I use a thin dull knife blade to sort of help them out of their pans several hours later. After they have been removed, double wrap them, first in plastic wrap and then in tin foil. These freeze very well. They make excellent gifts to folks who like fruit cake. Don’t waste them on folks who already hate fruit cake and will never change their minds. People who already like it, will beg you for the recipe, and you can give it to them or not, depending on your desire for the power of a secret recipe in your repertoire.

* choose from raisins, dates, dry apricots, dry pineapple, dry apples, whatever you have available

** choose from walnuts, almonds, pecans, whatever is most abundant to you

• 2 cups boiling water
• 1-1/2 cups oatmeal
• 3/4 cup margarine (1-1/2 sticks)
• 2 cups sugar
• 3 medium eggs
• 2 teaspoons vanilla
• 3/4 teaspoon salt
• 2/3 cup unsweetened cocoa
• 1-1/2 teaspoons baking soda
• 1-1/2 cups flour

Place the dry oatmeal into a large bowl. Pour in the boiling water. Add the margarine, stir it a little so the margarine will melt. You can slice the margarine into chunks to make it melt faster. Let this mixture sit for a few minutes while you grease the pan (a big 9 by 13-inch rectangular one). Now add the sugar to the mixture. Beat it really well. The batter should be cool enough now to add the eggs. Beat them in until things are glossy and smooth. Add the vanilla, salt, cocoa and baking soda. Mix very well, and finally stir in the flour. Stir it all up and turn it into a well oiled 9 by 13-inch pan. Bake at 350F for about 35 minutes. This is a very moist, chewy and fudgy cake. Frost as desired. Cut into pieces and serve.

• 3/4 cup margarine, melted ( 1 & 1/2 sticks)
• 1-1/2 cups sugar
• 2 medium eggs
• 1 teaspoon vanilla
• 1/2 cup buttermilk or yogurt or sour milk (powdered buttermilk is fine)
• 1-1/2 cups applesauce
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1/3 cup unsweetened cocoa
• 2-1/2 cups flour

Get out a big bowl and your electric beaters, or a whisk. First cream together the margarine and sugar. You can add another 1/2 cup of sugar if you like it sweeter, but I prefer it just like this. Add the eggs and vanilla, and beat again, until the mixture is light, fluffy and satiny. Next measure in the milk product (buttermilk or yogurt or sour milk, what ever you choose), and the applesauce. Beat again. Finally dump in the dry ingredients. Use the electric beaters to mix it all up for a full minute or two, until it is relatively lump free. If you are doing it by hand, count out about 200 strokes of the spoon. Turn the batter into a well oiled 9″ by 13″ rectangular pan. Bake at 350 degrees for about 35 or 45 minutes. Check the cake by sticking a clean fork or toothpick into the center of it. If the fork comes out clean, the cake is done. If it still has batter sticking to it, cook it a little longer. Cool and frost with Cream Cheese Frosting. Exquisite!

This cake is very rich and moist. It has a full texture that almost melts in your mouth. It doesn’t really need a frosting, but is still very good with one.

• 1 cup margarine, softened
• 2 cups sugar
• 3 eggs
• 1 teaspoon each vanilla and salt
• 2 teaspoons baking soda
• 1/2 cup unsweetened cocoa
• 2-1/2 cups flour
• 2 cups buttermilk or sour milk

Get out a big bowl. Put the softened margarine (you can soften it in the microwave if you like)and the sugar into a large mixing bowl. Using electric beaters, cream them together until they are light and fluffy. Then add the eggs. Beat the eggs in, all at once. Continue beating the mixture until it is satiny smooth and emulsified. Next add the salt, vanilla, baking soda and cocoa. Beat again, until the cocoa is well mixed into the batter, making it chocolaty and fragrant. Then put the flour and the buttermilk or sour milk into the bowl. If you only have fresh milk, you can sour it with a little vinegar. Probably a tablespoon would be enough. Do it like this, put a tablespoon of vinegar into a two cup measure. Add enough milk to reach the two cup line. Allow the milk to set for a few moments, until you see it curdle. Now the milk is ready to use.

Anyway, beat the flour and milk into the batter with your electric beaters. Beat it really good, for about two full minutes, getting out all of the lumps. Turn the batter into a well oiled 9 by 13-inch rectangular pan, or two 9-inch round pans, or three 8-inch round pans. Bake the cake at 350F for 50 minutes in the large pan, and 35 to 40 minutes in the smaller pans. When the edges pull away from the sides of the pan, and the center springs back when you touch it gently, it is done. Remove from the oven and allow to cool for a long time. When the cake is all the way cool, you can frost it. This recipe makes a very large cake. The batter just barely fits in my 9″ cake pans, so if aren’t sure if your pans will hold it or not, then place them on a cookie sheet the first time you bake this recipe. That way, if any spills over, it will be easier to clean off of the cookie sheet than the bottom of the oven. Good cake for birthdays and fancy layer cake creations.

• 1 cup mashed bananas (2 or 3, very ripe)
• 1 cup sugar
• 1/2 cup buttermilk or sour milk or yogurt (powdered buttermilk is fine)
• 1/2 cup melted margarine
• 2 medium eggs
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 2 cups flour

Get out your favorite big bowl. Peel the bananas and mash them with a whisk until they are quite mushy almost liquid. Cream in the sugar. Add the buttermilk, melted margarine, eggs and vanilla. Beat until it is smooth and satiny. You may use electric beaters if you prefer, but a whisk works really well. Add the salt, baking powder and flour. Mix again until all is lump free and sort of fluffy. Turn the mixture into a well oiled 9 by 13-inch rectangular pan. Bake at 350° for about 40 minutes. The cake is done when it is golden brown, the edges have pulled away from the sides of the pan, and the top springs back when pressed lightly in the center. Cool thoroughly and frost with chocolate or vanilla frosting. This is a favorite for the lunch box crowd.

• 1 cup soft margarine (2 sticks)
• 2 cups sugar
• 4 medium eggs
• 1 tablespoon baking powder
• 1 teaspoon each salt and vanilla
• 3 cups flour
• 1 cup milk

Get out a nice big bowl. Use electric beaters to cream together the margarine and sugar. Beat them together until they are light and fluffy. Add the eggs, one at a time, beating well after each addition. Everything should be light, fluffy, and satiny smooth. Add the baking powder, salt and vanilla. Mix well with the beaters. Add the flour alternately with the milk, in about 3 batches. Beat the batter smooth. Turn the cake batter into a large well oiled 3-quart tube pan, or a 9 by 13-inch rectangular pan. Bake at 350F. The tube pan should bake about an hour, and the rectangle pan should bake about 40 minutes. The cake will shrink away from the sides of the pan when it is done. This is a large and dignified cake. It doesn’t need frosting because it is so rich. But if you insist on gilding the lily, a thin glaze is most appropriate. Slice it thinly and serve with cut up fruit, either fresh or canned.

• 3/4 cup softened margarine (1-1/2 sticks)
• 1-1/2 cups sugar
• 3 medium eggs
• 2 teaspoons vanilla
• 1 teaspoon salt
• 3 teaspoons baking powder (1 tablespoon)
• 3 cups flour
• 1-1/4 cups milk

Get out a big bowl. Put the softened margarine (you can soften it in the microwave if you like) and sugar into the bowl. Using electric beaters, or a strong arm, cream the two items together until they are light and fluffy. Add all three eggs, the vanilla and salt. Beat again, until the eggs emulsify (mix up) the whole mess. Add the baking powder, flour and milk. Now is when the electric beaters come in handy, but it can be done with a spoon and determination. Beat everything together for a full 2 minutes on high speed, or a full five minutes with your spoon and your muscles. The mixture should begin to look light, smooth, creamy and good. Turn the batter into either 2 well oiled 9-inch layer cake pans, or an equally well oiled 9 by 13-inch rectangular pan. Place the cake(s) in a 350F oven. Bake the layers for 25 to 30 minutes or the large pan for 35 to 40 minutes. Cool completely before frosting.

This recipe also makes great cupcakes. Drop the batter into well oiled muffin tins. I like using an ice cream scooper for this … it gives me the perfect amount of batter for my standard sized muffin tins. Bake at 375F for about 20 minutes. Makes about 28 cup cakes.

• 1 cup dry oatmeal
• 1-1/2 cups boiling hot water
• 1/2 cup margarine (1 stick)
• 1-1/2 cups brown sugar
• 2 medium eggs
• 1 teaspoon vanilla
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1-1/2 cups whole wheat or white flour

Bring 1-1/2 cups of water to a boil in a small saucepan, or in the microwave. Place the dry oatmeal in a large bowl. When the water boils, pour it over top of the oatmeal. The oatmeal will swell up, absorbing the water. Let it sit for about five minutes. Then add the margarine to the hot oatmeal. The heat from the oatmeal should be enough to melt it. Stir it until the margarine melts completely. Next add the sugar and beat well. Crack in the eggs and add the vanilla. Beat again. Finally add the salt, baking soda, cinnamon and flour. Mix it all up until it is relatively smooth. I use my handy whisk to do this, but a strong arm and a wooden spoon would work too. When the batter is as smooth as you can get it, pour it into a well oiled 9 by 13-inch rectangular pan. Bake the cake at 350F for about 35 minutes. It is done when the top springs back when pressed gently. Remove the cake from the oven and allow to cool before frosting. This is a very moist and tender cake. It tastes a lot like carrot cake, but is a little chewier and easier to make.

• 1 cup molasses or sorghum
• 1/2 cup hot tap water
• 6 tablespoons melted margarine
• 1/2 teaspoon salt
• 1-1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 2 cups whole wheat or white flour

This recipe is ancient. Folks used to make it before sugar was as widely available as it is today. First melt the margarine. Combine it in a big bowl with the molasses, hot tap water and salt. Blend well. Add the ginger, baking soda and flour. Stir again. Try to make the batter smooth. Turn the mixture into a well oiled 9-inch round cake pan. Bake at 350° for about 30 to 35 minutes. A fork or tooth pick inserted into the center of it will come out clean, and the edges will pull away from the sides of the pan. Cool for a few minutes on the counter before cutting. I usually make 12 wedges, but you could also make 8 for hungry folks. Wrap any leftovers in tin foil and store in the fridge.

This recipe has no sugar, and no extra spices to compete with the ginger. It is my favorite recipe for gingerbread. I don’t frost it, but you could if you liked. A plain vanilla frosting would be best.

• 1/4 cup soft or melted margarine
• Good dash salt
• 1 teaspoon vanilla
• 2 tablespoons milk
• 2 cups powdered sugar

In a medium sized bowl, combine all of the ingredients. Mix and mix until all is smooth. Spread upon a 9 by 13-inch cake and serve. This is a very simple frosting which is put to it’s best advantage on spicy cakes, like Old Fashioned Gingerbread or Cinnamon Oatmeal Cake. It is also quite tasty on plain cookies like Quick Sugar Cookies. This recipe is easily doubled or tripled, and can also be tinted with food coloring for cool holiday effects.

• 1/2 cup corn oil
• 1/3 to 1/2 cup soymilk
• 1 teaspoon vanilla
• 1/2 teaspoon butter flavoring (optional)
• Dash Salt
• 1/3 cup unsweetened cocoa or carob powder
• 4 cups powdered sugar

Begin by measuring the oil, 1/3 cup soymilk, flavorings, and salt into a large bowl. Combine the ingredients together with a fork or electric beaters. Gradually add the sugar, mixing all the while. The frosting should be smooth, glossy and thick enough to spread. If the frosting seems too thick then add a little bit of soymilk, about 1 teaspoon at a time, until it reaches a spreadable consistency. Electric beaters make quick work of this frosting, but a whisk and diligence will do just as well. This recipe makes a lot of frosting, enough to thickly cover the tops and sides of a layer cake. This is my kids favorite frosting. It is easy and inexpensive to make.

• 1/2 cup vegetable shortening
• 1-1/2 cups sugar
• 2 cups Soy Yogurt or Sour Soy
• 1-1/2 tablespoons vanilla (not teaspoons)
• 2-3/4 cups whole wheat flour or unbleached white flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt

Begin by measuring the shortening. Use a 1/2-cup measure and pack it all the way full of shortening. Make sure there are no air pockets in the bottom of the cup. Level off the top with a knife or your finger. Scrape the shortening out of the measuring cup into a big bowl. Add the sugar. Use electric beaters to cream the shortening and sugar together until they are fluffy. Add the soy yogurt or sour soy and vanilla. Beat well. Finally add the flour, baking powder and salt. Beat with the electric beaters for a full minute. The batter should be light and fluffy and thick. There are several options for baking this cake. It can go into two 9-inch round cake pans for a layer cake. Or turn the batter into a well oiled 9 by 13″ baking pan for a sheet cake. Either way, bake at 350° for 30 to 40 minutes. Keep an eye on it and check it after 30 minutes. If it still seems a little under-done, then continue cooking for about 10 minutes more. Frost if desired and serve. Makes between 16 & 24 pieces.

Dairy Variation: The shortening may be replaced with butter if desired. Use dairy yogurt or buttermilk in place of the Soy Yogurt or Sour Soy. Proceed as directed.

• 3 cups unbleached white flour
• 3/4 cup margarine or vegetable shortening
• 2 cups sugar
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1-1/3 cups soymilk
• 3 tablespoons vinegar

Measure the flour, margarine or shortening, and sugar into a large bowl. Use your hands to mash everything together until it is crumbly. Measure a cup of the crumbs and set aside. This will be the crumb topping. To the remaining crumbs, add the salt, cinnamon, and baking soda. Mix well. Pour in the soymilk and the vinegar. Use a whisk or wooden spoon to stir the mixture all together until everything is evenly moistened. The batter will be thick. Scrape the mixture into a well oiled 9 by 13-inch pan. Now sprinkle the reserved crumbs overtop of the cake. Try to get the crumbs even, but don’t worry about it too much. Bake the cake at 350° for about 35 minutes. The crumbs should be golden brown, and the edges of the cake should be pulling away from the side of the pan.

If you like, you can scatter a few nuts on top of the crumb topping, right before baking. I like walnuts but any type will do. Nuts make it seem more like a coffee cake. If the cake seems bland to you, then add 1/2-teaspoon of nutmeg along with the cinnamon, the next time you make it. This is the way I prefer it, but not everyone likes nutmeg.

Dairy Variation: Replace the margarine or shortening with butter, and use cow milk instead of soymilk. Proceed and bake as directed.

• 2 1/2 cups flour
• 1 2/3 cups sugar
• 1 1/4 teaspoons baking powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/3 cup shortening
• 2/3 cup buttermilk
• 3 mashed bananas
• 3 eggs
• 2/3 cup walnuts, finely chopped

Here is yet another great way to use up those over-ripe bananas. We love this simple cake for breakfast or an afternoon snack.

Tip - If you don’t want or can’t use up your over-ripe bananas right away, peel them, then put them in a small freezer or zip-loc bag and mush them up in the bag. Throw them in the freezer and just take them out and thaw them when you’re  ready to use them. - Thanks to AlmostaCowgirl for this great tip.

Get out a large bowl and combine the flour, sugar, baking powder, baking soda and salt. Add the shortening and 1/3 cup of the buttermilk. Beat for 2 minutes. Because this is quite a bit of dough, I like to use my hand mixer or kitchen aid for this.  Add the eggs and the remaining 1/3 cup of buttermilk. Beat for 2 more minutes. Fold in 2/3 cup finely chopped nuts. Pour into two 9-inch cake pans that have been greased and floured (or use a nonstick spray). Bake your cakes at 350 degrees for about 35 minutes. Let them cool completely on a wire rack before frosting.

Frosting Ideas:
A plain vanilla frosting or a butter cream go really well with this cake. I use some frosting or banana slices as a filling.

Make up some instant vanilla, banana or chocolate pudding and use it as a filling. I usually just dust the top of the cake with powdered sugar when I do this.

You can also slice the individual cakes and just serve them with a little whipped cream, whipped topping or ice cream on the side. For breakfast I like to serve this cake plain with a side of sliced bananas and a cup of vanilla yogurt.

• 1 cup unbleached white flour
• 2/3 cup whole wheat flour
• 1-1/2 cups sugar
• 3/4 cup unsweetened cocoa
• 1/4 cup dry buttermilk powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon instant coffee crystals

I use a plastic, gallon sized, zipper bag for this recipe. Measure all of these ingredients into the bag. Zipper it closed, and gently shake to combine all of the ingredients. Label the bag, and make sure it is sealed all the way. Store on the pantry shelf until needed. Make several at once for the most convenience.

To Prepare

1 package of Dark Rich Chocolate Cake Mix
2 cups tap water
1/2 cup vegetable oil
2 medium eggs

Empty the cake mix into a big bowl. Add the water, oil and eggs. Beat with a whisk or electric beaters for about 2 minutes, or until the mixture is smooth and any lumps are gone. Turn the batter into a well oiled 9″ x 13″ rectangular pan. Bake at 350° for about 35 to 40 minutes. The sides should be pulled away from the sides of the pan, and a toothpick inserted in the center should come out clean. Be careful not to overbake. Cool and frost as desired. Makes about 24 pieces. This is one of the best cakes in my collection.

• 1 1/3 cups sugar
• 1/2 cup margarine or vegetable shortening
• 3 cups flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 2 cups soymilk
• 1 tablespoon vanilla
• 1 teaspoon almond extract

Add the sugar and margarine or shortening to a large bowl and cream using a hand mixer. You can also do this by hand using a whisk. Stir the two together until you get an almost fluffy texture. Sift the flour, baking powder and salt together in a separate bowl.  Sifting the flour will add air to it and result in a lighter, fluffier cake. Add about a cup of the flour mixture to the sugar/margarine mixture and stir. Next add about a cup of the soy milk and stir again. Keep alternating flour and milk until all of it is well incorporated. Add the vanilla and almond extract and beat again using the electric mixer for about 2 minutes. If you are doing this by hand go for at least 400 strokes. Scrape the mixture into a well oiled 9 by 13-inch pan. Bake the cake at 350 F (preheated oven) for about 30 minutes. If you insert a toothpick in the cake, it should come out clean.

Let the cake rest in the pan for at least 20 minutes before removing it. Let it cool completely and then frost it with your favorite frosting if desired. I like Vegan chocolate frosting on this cake. It makes for a great birthday cake.

Dairy Variation: Replace the margarine or shortening with butter, and use cow milk instead of soymilk. Proceed and bake as directed.

• 3 very ripe bananas, mashed
• 1/2 cup margarine (1 stick), melted
• 1 cup honey
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup yogurt (homemade is fine)
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2-1/2 cups whole wheat flour

Mash the bananas in a large bowl. Try to get them as lump-free as you can. Add the melted margarine, honey and eggs. Beat well. Add the vanilla and yogurt. Continue beating until the mixture is relatively smooth. Sprinkle in the baking soda, baking powder, salt and whole wheat flour. Beat for 30 to 40 strokes, or until everything is evenly combined. Turn the batter into a well oiled 9 by 13-inch rectangular pan. Bake at 350° for about 35 minutes. Remove from the oven when the top springs back when you lightly press on it with a clean finger. Allow to cool before frosting. Cut into 24 pieces and serve.

Variations: If desired you may add a cup of raisins or chopped walnuts, or both. Raisins are best if you soak them for a few minutes in hot tap water. This plumps them up and makes them juicy. Drain the raisins well before stirring them into the batter. Other nuts may be used instead of walnuts, but walnuts are traditional. Personally I like almonds in this cake just as well as walnuts.

• 1/2 cup corn oil
• 1 cup honey
• 1 large egg
• 1/2 cup yogurt
• 1/2 cup orange juice
• the grated rind of one orange
• 1/2 teaspoon pure almond extract
• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Begin by measuring the oil into a big bowl. Use the same measuring cup to measure in the honey. The oil in the measure will keep the honey from sticking to it. Add the egg and yogurt. Mix well to emulsify the batter. Grate the zest of an orange into the batter. Only use the orange part, not the white part. The white part is called the pith, and it is somewhat bitter. The orange part or the peel, or the zest, is what gives the cakes it’s trademark flavor. After zesting the orange, cut the orange in half and squeeze it’s juice into a measuring cup. Add a little bit of water if necessary, to get the juice up to the 1/2-cup mark. Stir the orange juice, orange zest or rind, and almond extract into the honey mixture. Beat well. Measure in the whole wheat flour, baking soda and salt. Beat the mixture smooth. Turn it into a well oiled 9″ square or round pan. Bake at 350° for 25 to 30 minutes, or until the cake pulls from the edges of the pan, and top springs back when touched lightly. Frost if desired. Cut into 12 or 16 pieces and serve.

• 4 cups milk (1 quart; see note)
• 2/3 cup sugar
• 1/3 cup cornstarch
• 1 medium egg
• 3 tablespoons margarine
• 2 teaspoons vanilla

Get out a 2 or 3 quart saucepan. In it combine the sugar and cornstarch. Gradually stir in the milk. I use a whisk to make sure the cornstarch doesn’t lump. If the milk is cold, so much the better, cornstarch dissolves most completely in cold liquids. Heat the pudding over medium heat. You will have to stir it a lot. Maybe not constantly, but darn close to it. Keep stirring it until it boils. Then count to 60, so that it boils for a full minute. The pudding will thicken up considerably as it cooks.

Next crack your egg into a cereal bowl. Ladle a bit of the hot pudding into the bowl with the egg. Stir the egg up pretty fast (so it doesn’t cook in the hot pudding) until it is well incorporated. Then scrape this egg/pudding mixture back into the saucepan. Whisk it up smooth. Bring the pudding back to a boil and then remove it from the stove. Drop in the margarine and measure in the vanilla. Stir the margarine in until it melts.

The egg is not completely necessary to this recipe, but in my opinion, makes it taste a whole lot better. Without the egg this pudding just tastes like sweet milk gravy to me. With the egg, it has a certain richness which elevates it to something special. I serve this sometimes with frozen strawberries, sometimes with chocolate syrup, and sometimes with pound cake. It can be used like a custard sauce if you like. I find it much easier to make than traditional custard, which is usually thickened only with egg yolks. With all of the distractions from the kids, dogs, cats and Fred, I can only make things which aren’t too intimidating. This one definitely fits that category. This recipe makes about 8 servings. Pour it into small resealable plastic containers if you want to send it in a lunch box.

Note: To make a quart of reconstitued milk to use in this recipe, combine 3-3/4 cups of water and 1-1/3 cups of instant nonfat dry milk powder . Stir to combine and then use it for the milk called for above.

• 3 cups milk (see note)
• 1/3 cup cornstarch
• 1/3 c unsweetened cocoa or carob powder
• 2/3 cup sugar
• Good dash salt
• 3 tablespoons margarine
• 1 teaspoon vanilla

In a two quart sauce pan combine the cornstarch, cocoa, sugar and salt. Mix it very well. Gradually add the milk, whisking it in until the mixture is smooth. Heat the pan over medium heat, stirring constantly. Bring the pudding to a full rolling boil. Boil and stir for one minute. Remove from heat. Stir in the margarine and vanilla. The pudding will thicken as it cools. You can pour the pudding into a pretty serving dish, or small individual cups. I pour it into small individual cups with lids and send it in the children’s lunch boxes. Store it in the fridge either way. Makes 6 servings. This recipe is what pudding fantasies are made of.

Note: To make 3 cups of milk, combine 3 cups of tap water with 1 cup of instant nonfat dry milk powder. Stir to dissolve the milk powder, and then use as directed above.

To Reconstitute powdered milk to fresh milk click here.

Sour Milk: To sour reconstituted milk, just add a little vinegar to it, and stir it up. For instance, if a recipe calls for 1-cup of sour milk or buttermilk, then measure a tablespoon of vinegar into a measuring cup. Add reconstituted milk to reach the 1-cup mark. Stir the milk gently. In a moment or two, it will sour. This can replace soured milk or buttermilk in baking recipes.
Buttermilk: To make your own buttermilk, you have to start off with 1/2-cup of fresh, store-bought buttermilk and a quart (4-cups) of reconsitituted milk. Combine the fresh buttermilk and reconstituted milk in a pitcher or jar. Mix it really well. Allow it to stand at room temperature overnight, or for about 8 hours. The milk will have thickened up and cultured into regular buttermilk. Refrigerate or chill and use anywhere fresh buttermilk is called for.

Evaporated Milk: To make evaporated skim milk you only need dry milk powder and water. Measure 1-1/3 cups water into a jar or bowl. Add 1 cup of instant dry milk powder. Stir or shake to combine. This is the equivalent of a 12-ounce can of evaporated skim milk. To make evaporated whole milk, you will need to add some fat to replace the milk fat in whole milk. Do this by preparing evaporated skim milk and then adding 2-tablespoons of vegetable oil to the milk. Stir it up vigorously to emulsify the fat with the milk. It will separate on standing, so mix it really well right before using it. This is best used in cooking and baking. A spritz of nonstick spray will help the emulsification process.

Sweetened Condensed Milk: On the stove, bring to a boil 1/2-cup of water, 1-cup of sugar and 3-tablespoons of margarine or shortening (butter flavored shortening is good). Add a dash of salt. Stir the mixture every now and then. When it comes to a full rolling boil, remove it from the heat. Allow it to cool slightly. Add a cup of instant dry milk powder. Use a whisk to stir it smooth. A fork or a spoon will not get the mixture smooth, you really need a whisk, or egg beaters. There, you are done. This is the equivalent of a can of sweetened condensed milk. This will keep unrefrigerated for a day or two because of the sugar. I have never kept it longer than that without refrigeration. In the fridge it will keep for 2 weeks. For longer storage than that, I freeze it.

Quick Whipped Topping: This recipe is best made if you have electricity. Put 1/2-cup of water into a large bowl and place it in your freezer. When it has ice crystals forming around the edges, remove it from the freezer. Add 1/2-cup instant dry milk powder. Whip the mixture with electric beaters until it is light and fluffy. This will take a couple of minutes. Add 2-tablespoons sugar, 1-teaspoon of lemon juice, and 1/2-teaspoon of vanilla. Beat until thick enough to spoon like whipped topping. Use immediately.

• 1 cup hot tap water
• 2 cups sugar
• 2 cups instant non-fat dry milk powder
• 6 tablespoons melted margarine
• Blender or electric beaters

First get out your blender. You can beat the mixture with electric beaters if you prefer, but a blender really does a better job. A food processor would probably work pretty well too, but I’ve never tried it. So anyway, measure your hot water into the blender. Add the sugar, dry milk powder and melted margarine. Put the lid on the blender and whirl it around for a full minute. The mixure will be kind of thin, but will thicken up after standing for about an hour. This recipe makes about 3 cups, or the equivalent of two cans of condensed milk. Each store-bought can of sweetened condensed milk contains about 1-1/2 cups. So this recipe is equivalent to two cans. The mixture may be measured and used right away in any recipe calling for sweetened condensed milk. Or for longer storage, divide the mixture equally between two clean pint size canning jars. Store them in the fridge for a week. Or for longer storage, freeze them for a few months, and then just thaw before using. Every time you use this recipe instead of buying the name brand stuff from the store you will save about $3.00. Not bad for less than five minutes work.

And for anyone who is skeptical: Yes, this recipe really works in all of the recipes the canned stuff does.

• 12 cups fresh water (3 quarts)
• 6 cups instant dry milk powder
• 1 to 1-1/2 cups white vinegar
• 1/2 teaspoon salt

Heat the water in a very large pot over low heat. Stir in the dry milk powder as the water heats. Heat it gently so the milk won’t burn. When the milk is very hot (about 120°), stir in about a cup of vinegar. Stir the mixture up gently. Turn off the heat and allow the mixture to sit for about 10 minutes, don’t skip this part. The mixture has to sit for the milk to have a chance to curdle. Now there should be a big clump of white cheese curd in the middle of a pool of clear amber liquid. Look at it to make sure. If the liquid is still milky, then you need to add more vinegar to finish curdling the cheese. Add a couple of spoonfuls of vinegar at a time and stir gently. More of the cheese will curdle and clump up. Continue until all of the cheese is curdled, and the liquid is clear. This liquid is called whey. The white clumps are called curds. You have made curds and whey, just like Miss Muffet.

Now the cheese must be rinsed. Line a strainer or collander with cheese cloth, or a thin cloth napkin, or a clean baby diaper. Get the cloth wet with a little water. Carefully pour the big pot of curds and whey into the strainer. Let all of the whey strain off. Run a little cold water over the curds to cool them down, and to rinse out all of the whey. Squeeze the curds with your fingers to break them up, and rinse them thoroughly. Gather up the cloth around the curds. Squeeze it to remove as much of the moisture as you can. This part takes a few minutes. Be patient, and squeeze the cloth covered ball until it is quite dry.

Now, open up the cloth and transfer the cheese curds to a bowl or container. You will have between 1 and 1-1/4 pounds of cheese curds, or between 3 and 4 cups of firmly packed curd. Stir the salt into the curds.

Ricotta or Cottage Cheese: The cheese you have now will work as ricotta cheese in lasagna, or pretty much any where else. To turn it into cottage cheese, add a little evaporated milk or yogurt to “cream” it and stir to combine. You can divide the mixture in half and make some of each if you want to give them both a try.

There are lots of other things you can do with this curd too. See the Dairy Section for details.

• 3-3/4 cup warm tap water
• 1-2/3 cups instant nonfat dry milk
• 2 to 4 tablespoon store-bought, plain yogurt with active yogurt cultures (read the label to be sure)

In a large saucepan combine the tap water and dry milk powder. Stir it very well, and let it sit a few minutes. Then stir it again. All of the dry milk should be dissolved. Heat the milk over medium low heat until it reaches 180°. This kills off any competeing bacteria so that the yogurt will respond better to the acidophilus cultures. Remove from the stove and allow to cool to 115°. If the milk is any hotter than this then it will kill off the yogurt cultures. Add the store-bought plain yogurt to the warm milk. Stir well. Allow it sit for a few minutes and stir a final time. This should dissolve the store-bought yogurt completely.

Carefully pour the mixture into a very clean, quart-sized, wide-mouthed canning jar, or another clean, quart-sized container.
Incubate the yogurt in a warm spot for 6 to 8 hours, or until it is set almost as thick as store-bought yogurt. Chill and eat.

Each cook develops her own way of incubating home made yogurt through trial and error. I am going to describe my method, followed by some other common methods and ideas. But first there are a few things you need to know. Yogurt is cultured from acidophilous bacteria, which you can sometimes buy in powdered form at the health food store. I have never actually seen it, but I’ve heard tell about it.

Yogurt can also be cultured from store-bought yogurt which contains “active yogurt cultures” or live bacteria. Read the label and it will tell you if the yogurt contains active cultures or not.

I always use prepared yogurt as my culture. I buy a large container of plain store brand yogurt from the store. I bring it home and scoop it into a couple of icecube trays. Then I freeze it. When it is completely frozen, I take the frozen yogurt cubes and pack them in a plastic freezer bag. Each time I make yogurt, I use one cube as the starter. You can use your own fresh yogurt as a starter too, but eventually it loses it’s power due to the introduction of foreign bacteria, usually after using it about 3 or 4 times. I like to use a new frozen yogurt cube each time I prepare yogurt. I’ve had my best results this way.

When making yogurt with powdered milk, it is good to use more dry milk powder than you would to just make fluid milk. For instance, normally I would use 1 1/3 cups of dry milk powder to make a quart of milk. When I reconstitute milk for yogurt, I add an extra 1/3 cup of dry milk powder, using 1-2/3 cups of dry milk powder for a quart of yogurt. This makes the yogurt thicker and also higher in calcium. Even when preparing yogurt from fluid milk, the results are better if you add a little extra powdered milk for thickness.

There are lots of ways to incubate your yogurt. I prefer to do it in my electric oven. I set the stove dial half way between OFF and 200°, or at approximately 100°. The light which signifies the oven is on, pops on for a moment, and then pops off when the temperature is reached. I set my jar of yogurt in the oven and leave it for between 6 and 8 hours, usually overnight, or while I’m out for the day. I take out the yogurt when it is thick. This method works every time for me. My yogurt has a very mild flavor, which the kids like better than the sour stuff we used to get from the store.

There are many other ways to incubate your yogurt. Some people pour the warm milk combined with the starter, into a large preheated thermos and let it sit overnight. Other folks set the yogurt on top of a warm radiator, or close to a wood stove, or in a gas stove with the pilot operating, or on a heating pad set on low. Sometimes I have placed the jar in a pan filled with warm water, to keep the temperature even. This worked pretty well when I incubated the yogurt next to the wood stove. It kept the yogurt at a uniform temperature, even with occasional drafts from the front door opening and closing. The heating-pad method is supposed to be pretty reliable. You set it on low and then cover the heating pad with a towel, place the yogurt on top of it, and put a large bowl or stew pot upside down over the yogurt. This makes a little tent which keeps the heat in. I don’t have a heating pad, and have never actually used this method myself, but a good friend swears by it. Another friend uses a medium sized picnic cooler to incubate her yogurt. She places the jars inside the cooler and then add two jars filled with hot tap water, to keep the temperature warm enough. After 4 hours, check the yogurt to see if it is thick enough. If it isn’t then refill the water jars with more hot water, return them to the cooler, and let the yogurt sit another 4 hours. When I tried this method, it worked very well. It took a full 8 hours, but the yogurt was perfect, and I liked not having my oven tied up during the day. Also, there was little danger of getting the yogurt too hot while it incubated, and drafts weren’t a problem because of the closed nature of the cooler. You should try to disturb the yogurt as little as possible while it is incubating, in ensure you get good results.

After the yogurt is thick, place it in the fridge. It will stay sweet and fresh for about a week or two. You may prepare more than one jar at a time if you like. I included the method for a quart because this is the size canning jar I use. Narrow mouth canning jars would probably work too, but I prefer the wide mouth ones because it is easier to stick a measuring cup or ladel down inside of it, to scoop out the yogurt. I usually prepare two quart jars at a time. The prepared yogurt is good mixed with jelly, fresh or canned fruit, served with granola for breakfast, or substituted for sour cream in many recipes like stroganoffs. It is also nice pureed in fruit smoothie blender drinks, or stirred into gelatin or popscicles before freezing them. It can also be stirred half and half with regular mayonnaise to make a very tasty low fat mayonnaise. This mixture can be used in just about any recipe which calls for mayonnaise.

Learning to make yogurt is a trial and error process. Most people don’t have perfect or consistant results the first few times they make it. With a little practice though, anyone can learn to make it. When you get a little skill at it, the entire process becomes second nature, and you will have sweet fresh yogurt available whenever you like.

• 1 quart yogurt, store-bought or homemade, dairy or soy
• 1 strainer
• paper coffee filters or cheese cloth or any loosely woven fabric that is clean, and preferably, pet-hair-free

You may use homemade yogurt or purchased yogurt to make this recipe. I always use homemade because I keep it on hand regularly. Line a strainer with damp cheese cloth, or paper coffee filters or any clean loosely woven clean fabric. It will take about 3 or 4 paper coffee filters to line a standard sized strainer or colander. Spoon the yogurt into the filter or fabric. Set the strainer in the sink and allow it to drain overnight. The whey will drip out of the yogurt, leaving a smooth, creamy cheese similar in texture to cream cheese or neufchatel. This recipe makes about 1-1/2 cups.

I use yogurt cheese to stuff celery, spread on crackers, bagels or toast, and as a base for dips instead of sour cream. I also like it mixed with brown sugar and cooked whole wheat berries. This is particularly good as a snack or for breakfast. This cheese is also good spooned into a bowl and topped with fresh or canned fruit. See the recipes for Cream Cheese Sauce, Cream Cheese Frosting, and Creamy Fruit Dip, for ideas.

A quick note for folks who have rogue nocturnal pets, specifically cats. I can’t drain my yogurt cheese in the sink overnight because cats will get into it and eat every bit of it while I sleep. To combat this, I set up my draining device and place it in the oven overnight. I find a large bowl or dishpan and invert a cereal bowl in the bottom of it. Then I place my strainer on top of the inverted cereal bowl. The inverted bowl acts like a rack, to keep the yogurt above the whey which drains out of it as it sits. The yogurt goes into the lined strainer as directed above. The whole apparatus goes on the bottom rack of the oven. I make sure the oven is turned off, shut the door and go to bed. In the morning, my cheese is perfect, having been well protected from lurking felines all night long. This method also works well if you want to save the whey to use in cooking. Some people prefer to drain their yogurt in the fridge, which is a great idea. My fridge is small though, so I’ve had to make other arrangements.

Soy Yogurt makes excellent soy yogurt cheeze. It can be used to replace dairy cream cheese in many recipes. It tastes a little fruitier and sweeter than dairy yogurt. Many people prefer it to dairy yogurt cheese. If you’re vegan you owe it to yourself to give this a try at least once. It is very good.

• 4 ounces cream cheese, softened
• 1/4 cup evaporated milk
• 1/4 cup unsweetened cocoa or carob powder
• 1/3 cup honey
• 1 teaspoon vanilla extract
• 1-1/2 cups instant nonfat dry milk powder

Place the cream cheese in a bowl and let it come to room temperature. Pour the evaporated milk, cocoa, honey and vanilla. Use electric beaters to beat until smooth. Add the dry milk powder and a dash of salt. Beat for a full minute, or until rich and creamy. Some of the dry milk powder will dissolve completely, but some of it will remain in small white bits. That is just the nature of this frosting. The frosting may seem a little bit thin. Don’t worry, it will thicken on standing. Spread the frosting onto a large rectangular cake or on the sides and top of a layer cake.

You can sprinkle the top with coconut or ground almonds or any chopped nuts or dried fruits if you want to make it extra pretty. Allow to set for about 20 minutes before cutting.

• 1 Stick of Butter or Margarine
• 2 Cloves of Garlic
• Salt
• 1 tsp lemon juice or vinegar
• dash of paprika (0ptional)

I usually make this recipe with margarine. It’s cheaper and the margarine is easier to work with. If you are using butter, take it out of the fridge and let it sit on the counter for at least 45 minutes before making garlic butter.

Get out a small bowl and plop the margerine or softened butter in it. Get out a small fork and start mashing the butter. Peel the garlic and if you have a garlic press, press it through and into the bowl. If you don’t have a garlic press, chop the garlic as fine as you can. If you’re not a big garlic fan, you may use just one clove. Depending on the size of your garlic cloves, you may want to use up to 3 cloves. Add a pinch or so of salt and the lemon juice or vinegar. It will keep the garlic from turning brown.

My mother has made garlic butter this way for as long as I can remember and she would always add a dash of paprika to the butter. It doesn’t change the flavor much, but gives the butter a nice color. If I have it on hand I use it, otherwise I skip it. Feel free to do the same. Keep mashing and mixing eveything with your fork until it is well combined. Pack the butter down, cover your bowl and let it sit in the fridge for at least 30 minutes, preferably an hour to allow the butter / margarine to harden back up and for the flavors to melt together.

This butter is great on toast or homemade freshly baked bread. You can also use it to saute veggies in it. It keeps in the fridge for a few days.

• 1/2 cup margarine
• 1/2 cup nutritional yeast

Melt the margarine in the microwave or on top of the stove. Stir in the yeast. Microwave or continue cooking on the stove until the mixture is bubbly and slightly thickened. My microwave does this in about 30 seconds. Stir again and spread on fresh baked bread or toast.

The best way to eat this butter is to have it thickly spread on a folded over sandwich in each hand, a bottle of juice between your feet, and to have a loved one pulling you down a country road in your red wagon. Fall is the traditional time to enjoy this scenario, but other seasons work as well. In case of snowy conditions, a sled may replace the wagon. In case a country road is not available, city sidewalks make a good substitute.

• 2 T olive oil plus 1 t olive oil
• 1 lb. fingerling potatoes, thinly sliced
• 1 onion, thinly sliced
• 2 t chopped garlic
• 5 organic eggs

1. Heat 2 T oil in skillet over medium heat. Add potatoes, reduce heat somewhat and cook 5 minutes, stirring occasionally. Add vegetables and cook until onion is translucent. Transfer mixture to a large bowl. Sprinkle with sea salt and pepper.

2. Beat eggs in another bowl and then stir into potato mixture.

3. Heat 1 t olive oil in skillet and spread egg/potato mash in, cook on medium for 5 minutes or so or until egg is almost set. Remove skillet from heat and invert tortilla onto a plate, place back in pan on the other side and cook another 5 minutes or until both sides are browned and crispy. Cut into wedges and serve.

Thanks go Carrie for this wonderful recipe. Click here for more whole foods recipes.

• 2 (10-ounce) packages frozen chopped broccoli, thawed and drained
• 2 cups shredded cheddar cheese (8 ounces)
• 2/3 cup chopped onions
• 1 1/3 cups milk
• 3 eggs
• 3/4 cup biscuit mix (homemade is fine)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Start by heating your oven to 400 degrees. Get out a 10 inch pie dish and grease it with vegetable shortening, margarine or cooking spray. Pour the broccoli, 1 1/3 cup of the cheese and the chopped onion into the pie dish and mix them.

Get out a small bowl and stir the milk, eggs, biscuit mix, salt and pepper with a fork. Don’t overmix this. It’s ok if it has a few small lumps in it. Pour your biscuit mixture over the veggies and cheese in the pie dish. Bake it for 30 to 35 minutes until the mixture is set. You can insert a knife in it to check. If the knife comes out clean, the pie is almost done.

Sprinkle the rest of the cheese over the pie and bake it a few more minutes until the cheese is melted.

• 2 cups dry macaroni
• 3 cups water
• 1 cup instant dry milk powder
• 1/4 cup margarine, melted (1/2 a stick)
• 2 medium eggs
• 3 cups shredded cheese (Colby is traditional)
• 4 oz of Velveeta type cheese, cut into chunks OR the equivalent of sliced sandwich cheese, torn into smallish pieces
• a pinch of dry mustard
• a pinch of salt

This is an incredibly rich version of that old favorite, macaroni and cheese. It isn’t the cheapest recipe for Mac ‘n Cheese. It is, however, the least expensive of all of the deluxe versions I have found in my church pot-luck travels. It is also really high in protein which is a good thing when your oldest boy won’t eat meat, but loves mac ‘n cheese. First boil the macaroni until it in tender in plenty of boiling salted water. When it is soft, drain it very well.

Meanwhile oil a 3-quart casserole or a 9 by 13-inch rectangular pan. Combine the dry milk powder, water, melted margarine, eggs, dry mustard and salt in the oiled casserole. I use a whisk to get it all emulsified nicely.

Sprinkle the shredded cheese and Velveeta-type cheese (or torn up sandwich slices) into the milk mixture. Add the macaroni too. Stir it all up until the cheese is sort of evenly distributed. One needn’t be obsessive about this part; randomness of the cheese distribution stands out as one of the charms of this creamy delicacy. Every third bite or so, has an extra gooey bit of cheese in it, which delights the palette of even an unsophisticated hillbilly. Bake the casserole at 350 ° for about half an hour. The cheese should be melted, and the milk should be absorbed into the dish, making it creamy and delicious. If desired, a bit of shredded cheese may be sprinkled on top of the casserole before baking.

This recipe serves about 8, fewer if they are gluttons. Which means it feeds my family for one meal as the main dish, without leftovers. I like to serve it with a plain green vegetable like broccoli or spinach, and a light dessert like gelatin with fruit, or even plain canned fruit cocktail. Tomato juice would be a good beverage to serve along side. As a side dish, this quantity serves about 10 or 12, once again, depending on how many macaroni cheese gluttons are in attendance. Excellent for pot lucks and the like.

For the Crust

• 2-1/2 cups flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon dry yeast
• 3/4 cup water
• 1/4 cup oil

For the Sauce

• 8 ounce can of tomato sauce
• 1 teaspoon Italian Seasoning OR 1/2 teaspoon basil & 1/4 teaspoon oregano
• 1/4 teaspoon garlic powder
• 1  teaspoon EACH sugar & onion powder
• 1 tablespoon oil for flavoring (optional)

Toppings of Choice

• Cheese, Meat, TVP, Veggies, Fruit etc.

First prepare the crust. In a medium sized bowl combine the flour, baking powder, salt and yeast. Stir it up to distribute the salt and yeast evenly. Add the water and oil. You may need a spoonful or two more of water if the day is dry. Mix the dough with a wooden spoon until it forms a big ball in the middle of the bowl. It will be a little stiffer than biscuit dough. Knead the dough about 10 or 12 times and then form it into a ball. Place the ball in the center of 16-inch pizza pan, or a 9 by 13-inch rectangular pan. Use your hands and a rolling pin, to press the dough into the pan. I find a rolling pin most effective in this effort. The dough will be a medium thickness. Allow it to rest while you prepare the Sauce.

In a large cereal bowl combine the tomato sauce, Italian Seasoning (or basil and oregano), garlic powder, sugar, onion powder and oil. Mix it well and spread it on the pizza crust. If desired, you may substitute canned or prepared Spaghetti Sauce for this sauce.

After spreading the sauce onto the pizza crust, top it with about 2 cups of shredded mozzarella and a good sprinkling of Parmesan Cheese. If desired, add other toppings of your choice. I usually make plain cheese pizzas because they are the most popular at my house, and also the least expensive. Bake the prepared pizza at 400° for about 15 to 20 minutes. Eat and enjoy. This amount will feed 4 children under 10 years of age, or 2 starving people over 10 years of age.

I developed this recipe as a substitute for Frozen Pizza. I tried making it with regular biscuit dough for the crust, but it never tasted quite as good as I wanted it to. So then I added the yeast, and used a little less baking powder which improved the crust considerably. Finally I figured out that water was better in it than milk, and that oil was faster to mix into the flour than solid shortening was. Viola! Success! This crust is easy to work with, cooperates with the rolling pin, rises just enough as it bakes, and requires no pre-baking. It also mixes up very quickly, and tastes enough like real pizza crust to satisfy the kids, especially when they just want a quick pizza for lunch. Assuming you use pre-shredded cheese, the whole thing takes less than 15 minutes to put together once you get the hang of it. Total cost is about $1.75. This homemade version is comparable to the $6 frozen Gourmet Pizzas with “Self-Rising Crusts”. The texture isn’t exactly the same, but it is similar, and very good.

• Pizza Dough
• Bread Machine Pizza Dough
• Italian Tomato Sauce
• Quick and Easy Pizza

Begin by preparing the crust from one of the recipes above. While the dough is resting, make the sauce, or use canned spaghetti sauce to save time. By the time the sauce is done, the dough will be ready to press in the pan, and pre-bake (see the Pizza Crust Recipe for greater detail). After pre-baking, the crust is ready for sauce, cheese and toppings, and a quick trip to the oven to heat everything evenly. Homemade pizza is so good, and so easy after you’ve made it a couple times, that you will never spend twenty five dollars on take out or delivery again!

Tips and Tricks

Pizza is an incredibly versatile food with great kid appeal. Home made pizza differs a little bit from the Delivery and Frozen varieties. Made at home, pizza is less greasy, the flavor is usually fresher, and the texture of the crust is a little different, to my taste buds, much better. There are a plethora of choices for inexpensive toppings at home, and we’ll get to them in a minute. In order to explain this as simply as I can though, I will start at the bottom and work my way up to the toppings. First comes the:

Pans: You don’t need round pizza pans to make homemade pizza. Any ordinary pan will work just as well. Pizza dough doesn’t know what shape it is supposed to be, so you can use this to your advantage, making your pizza in a combination of pans you already own. With that said, I must confess that I use round pizza pans which I found on sale once for $2 a piece. My children had been coveting round pizza for so long, at such acute decibels of screeching, that I succumbed to temptation. They are about 16 inches in diameter. This size pan is the equivalent of a large pizza purchased from the store. I almost always make two at a time so I will have enough leftovers for lunch boxes the next day. My recipes are geared for two 16-inch round pizzas, or two 9 by 13-inch rectangular baking pans. Just use whatever sized pans you find lurking in the cabinet. If you are making individual pizzas for a bevy of boy scouts or a gaggle of girl scouts, these recipes will make about 8 pie or cake pans worth.

Crust: My best pizza crust recipe is linked here and above. It is pretty easy to prepare, and makes a very tasty crust. Make sure you rest the dough between kneading it and pressing it into the pan. This relaxes the protein in the dough and makes it easier to roll out. Also note that I pre-bake the prepared crust, before topping it with the sauce or the toppings. This ensures that the crust will be cooked all the way through, resulting in a crispy crust, instead of a soggy one. If you don’t want to make your own dough from scratch, frozen bread dough may be used instead. Two loaves of frozen bread dough can be taken out to thaw in the morning. They will be ready to press into cookie sheets or baking pans by evening. Be sure to prebake the frozen bread-dough crust, especially if it is thick. If you like a crispy crust for gnawing on after eating the rest of the pizza, try this trick. Use a pastry brush, or small spoon to dribble a little oil around the outer edge of the crust right before baking the pizza. I fill a clean ketchup bottle with oil and dribble it though the squirty spout onto the edges of the pizza. This does something exotic and delicious to the crust that is difficult to explain, but tastes very good. I like it so much; I always prepare it this way.

Pizza Sauce: Above and here you will find a link to my favorite Italian Tomato Sauce . My recipe makes a little over a quart, plenty enough for up to four 16-inch pizzas. The recipe begins by sautéing onions and garlic in a little oil. This makes a chunky and slightly rich sauce, which is very good on pizza. If you want something a little simpler try this: In a medium bowl combine 2 - 15 oz cans of tomato sauce with 1-tsp basil; 1/2-tsp oregano; 1/2-tsp garlic powder; 1-tsp sugar, 1-tsp onion powder & 1/2-tsp salt. Stir it up nicely. Add a spoonful of oil if you like, for flavor, and use it to make the pizzas. Alternatively, canned spaghetti sauce may be used if desired. One 24-ounce can will be enough to generously cover two pizzas.

Cheese: Mozzarella is traditional for pizza, but other cheeses can add variety. Cheddar, Monterey Jack, and Provolone among others are good in combination with Mozzarella. For a plain cheese pizza, spread sauce on the crust after pre-baking it. Scatter about two cups of cheese on top of the sauce, and then sprinkle with a few shakes of Parmesan. The final sprinkling with Parmesan cooks up very nicely, and makes for a tastier pizza. This is one of the secrets to an extra good finished product. For cheese pizza I usually use 1-1/2 cups of Mozzarella and 1/2-cup of Cheddar cheese. I used to use a lot more cheese on my pizza, closer to 3 or 4-cups per 16-inch pizza. Then one day I didn’t have much cheese in the fridge so I was forced to use less by circumstances. The pizza turned out much nicer with less cheese. Since then, I have made it my custom to use no more than 2-cups of cheese on a round 16″ pizza, or about 3-cups on a large cookie sheet. Probably not everyone is as much of a cheese glutton as I am, and has figured this one out already.

Vegetarian Toppings: Many types of vegetables are delicious on pizza. Green Peppers, Green & Black Olives, Mushrooms, Onions, Sliced Tomatoes, Green Chilies, and Hot Peppers, are the most common. Fresh vegetables should be thinly sliced or finely chopped before arranging on top of the cheese. Some fresh vegetables, like peppers, onions and mushrooms, can be sauteed into the sauce if desired, making them more savory for consumption. Canned items should be very well drained, and even rinsed if you think it necessary. I buy canned mushroom stems & pieces in 4 ounce cans for fifty cents a piece at my local super store. One can, well drained, is enough to generously cover a 16″ pizza. Minced black olives are available inexpensively in small cans too, and I often use them on vegetarian pizzas. The kids hate them, but adults adore them. Fresh tomatoes, thinly sliced are very nice if you drizzle them with a tiny bit of oil before baking. They lend a juicy and toothsome quality to a vegetarian pizza. Hot peppers are available from very mild Green Chili Peppers, to fiery Jalapenos, which should be used sparingly, even by hot pepper lovers. Both are usually available in the mexican food section of the supermarket. I am very fond of canned pineapple chunks on my pizza, especially when paired with ham or bacon toppings. Not everyone can go for fruit on their pizzas though, so let your own family’s taste buds be your guide. If you decide to use them, then drain them well and scatter about a cup of pineapple chunks over the cheese before baking. They are sweet andcontrast nicely with jalepenos for a vegetarian delight.

Meat Toppings: Many types of meat products are good on pizza. I have used most meats, to good advantage on pizza. Ground Beef or Turkey is a favorite. Fry it loose in a skillet and drain off all the fat. Then spoon it over the cheese. Half a pound of ground beef is enough for one 16-inch pizza. A pound is enough for a large cookie sheet pizza. Bulk Pork Sausage may be prepared the same way. As with the beef, be certain to cook it all the way through. Pork Sausage is Fred’s favorite topping on pizza, besides pepperoni, which I seldom buy because of the cost. Prepared meats, like baloney, hotdogs, bacon and smoked sausage are good on pizza too. Baloney is best cut into triangles and fried before putting on the pizza. Hotdogs and Smoked Sausage should be sliced thinly and scattered about the surface of the cheese. Two to three hotdogs, or a third of a pound of smoked sausage will be enough for a 16-inch pizza, depending on how thinly you slice them. Six or eight slices of Bacon are enough for one 16-inch pizza. Fry the bacon crisp and then crumble it onto the pizza. Other items you might not have thought of are tuna packed in oil (and well drained) and canned anchovies. I am very fond of anchovies, so this is a favorite of mind. Tuna is especially good with black olives. One can is enough for a 16-inch pizza. Ham makes a good topping too. Sliced Sandwich Ham is best cut into thin strips and fried before putting on the pizza. Baked or Canned Hams should be cut up finely and scattered over the cheese before baking.

Cooking: It is difficult to give an exact time for how long your pizzas should cook during the final baking process. Many factors go into determining this. The size of the pan, the quantity and density of your toppings, the temperature of the toppings and many other variables contribute to the length of time it takes for the pizza to cook completely. Assuming you follow my recommendations for pre-baking the crust, the fully prepared pizza should cook in about 12 to 20 minutes. A large thick 9 by 13-inch pizza with a pound of cooked meat on it, and 3/4-pound of cheese may take as long as half an hour though, so use your good sense to help you determine when it is done. Plain cheese pizzas cook the fastest, usually in about 10 minutes or so. The clue I use most often is the color of the crust, and the bubbly-ness of the cheese. When the cheese it completely melted, slightly brown in a couple of spots, and bubbling in a sort of volcanic mass, then the pizza is done. I usually bake my pizza at about 400 or 425°. The high temperature makes the crust a little lighter, and the toppings are less likely to over cook, in my opinion. If the pizza seems done, take it out and stab it in the center with a fork. Peer down at the crust, the toppings and the cheese. If the center appears cooked all the way through, then you can eat it. If you aren’t sure, or if it still seems a little raw in the center, then place it back in the oven and test it again in a few minutes. If the edges are burning, go ahead and take it out and eat it as is. Otherwise, bake it until it meets your standards of completion.

Cost: Cheese pizza, using my crust recipe and sauce recipe and assuming the cheese is purchased as cheaply as possible, winds up costing well under $2 per 16-inch pizza. It can be as cheap as $1.50 per pizza if all the ingredients are purchased on sale. Mushrooms, olives and other vegetables increase the cost about 40 to 50¢, depending on their purchase price. The meat toppings suggested above add between 30 and 50¢ (per pizza) to the final cost, with hot dogs and baloney being at the low end, and sausage, ground beef and ham being at the high end. All said, exotic pizzas, with lots of fancy toppings can be made for about $3 a piece. Or to put it another way, for the price of one medium sized frozen gourmet cheese pizza from the store, you can prepare two large pizzas with the works at home.

Bye Bye Delivery!

• 1/2 cup milk
• 1 tablespoon oil
• 1 medium egg
• 1/4 teaspoon salt
• 1 teaspoon yellow mustard
• 1 cup flour
• 1 teaspoon baking powder
• 1 cup shredded cheese
• Oil, shortening, or bacon grease for frying

In a medium sized bowl combine the milk, oil, egg, salt and mustard. Beat it really well, to mix it all up together. Dump in the flour and baking powder. Mix again until the batter is almost smooth, it will be very thick. Finally, stir in the cheese.

The batter may now be prepared two different ways. The first method is to deep fry the fritters. Do this by dropping spoonfuls of the batter into a pot of hot oil, at least 360 degrees. They will cook very quickly, needing to be turned over after about a minute and a half of frying. When uniformly brown, scoop them out of the hot fat with a slotted spoon and drain them on paper towels.

The other method is pan frying, sort of like pancakes. Heat about 2 tablespoons of bacon grease or margarine in a large skillet, over medium high heat. Drop in the fritter batter by large spoonfuls. I usually fry 3 or 4 fritters at a time.

This recipe makes about 12 fritters. They are good with a couple of vegetables for a nice lunch, or summertime supper. Broccoli and sliced tomatoes would go good with Cheese Fritters. This recipe has the official Tommy Seal of approval, so persnickety eaters will likely enjoy this dish. Jamie likes them dipped in spaghetti sauce or ketchup. This recipe serves 6 people as part of a meal, or 3 or 4 people who only want fritters. It is easily doubled for a large family.

• 1 cup shredded cheese
• 1/4 cup mayonnaise
• Dash Worcestershire Sauce or Tabasco Sauce
• 1 sleeve saltine crackers

In a smallish bowl combine the cheese, mayonnaise and sauce of choice. Mash it together pretty well, but it will remain lumpy. Arrange the saltines on a cookie sheet. Place small spoonfuls of the cheese filling on each cracker. Broil the crackers, close to the heat until the cheese melts, and puffs up quite a bit. This shouldn’t take any more than 2 or 3 minutes with a preheated broiler. Be careful not to burn these, as it can happen in the blink of an eye. Serve to hungry snackers, they will be thankful.

• 3/4 cup melted margarine
• 1-1/2 to 2 cups shredded cheese
• 2 cups flour
• 1 teaspoon salt
• 1 teaspoon paprika
• Liberal Dash of Tabasco Sauce

Get out your trusty big bowl. Combine the melted margarine, cheese, flour, salt, paprika, and Tabasco. Stir it all together with a fork until it forms a dough similar to pie crust. Form the mixture into small balls about the size of a marble. Arrange them on a cookie sheet. Bake at 350° for 20 minutes or so. Makes between 50 and 60 balls.

• 1 unbaked Pie Crust
• 1-1/3 cups milk or 1 can evaporated milk
• 3 or 4 medium eggs
• 1/4 teaspoon salt
• Dash each pepper and nutmeg
• 1/2 to 1 cup shredded cheese
• 1/2 cup of reconstituted TVP or cooked meat and/or 1 cup of cooked vegetables(see the recipe)

First prepare your pie crust and fit it into a 9-inch pie plate. Get out a big bowl and a whisk. Pour the milk into the bowl. You can use reconstituted powdered milk, or a large can of evaporated milk. The evaporated milk makes a very rich filling, good for company, or potlucks. Crack the eggs into the bowl with the milk. Use 3 or 4 depending on their size and your wealth in eggs. Usually I just use three. Whisk the eggs and milk together until they are good and smooth. Add the salt, nutmeg and pepper and whisk again. The nutmeg is traditional, but optional. I believe quiche doesn’t really taste the way it should without the nutmeg, but this is my personal philosophy, and you may feel differently. Let your taste be your guide. Next you need to sprinkle your filling into the bottom of the unbaked pie crust.

For filling you can use whatever leftovers you have in the fridge. For a classic Quiche Lorraine, use 1/3 to 1/2-cup of bacon bits and a cup of Swiss cheese. But this is just a starting place. Use any cheese you have in the fridge. Older cheese which needs to be used up is good in a quiche. Cheddar or even mozzarella also work quite nicely.

Half-cup of reconstituted chicken TVP is good with a cup of broccoli. Ham or sausage is good alone, or combined with a cup of steamed cabbage. Zucchini is good with mozzarella cheese, especially if you serve a well seasoned tomato sauce with the quiche. Thawed and well drained (actually squeeze it with your hands) frozen spinach is good with 1/3 cup of grated Parmesan or a little more Swiss cheese. Peas and carrots are good with cheddar cheese. Cooked beef can be used with cooked green beans, this is pretty tasty with good old cheddar. Just use your imagination, and clean out the fridge.

So scatter the fillings of your choice, along with the cheese, into the bottom of your pie crust. Then carefully pour in the milk and egg mixture. Pat the cheese down into the egg mixture if need be. Bake the pie at 375° for about 45 minutes. It should be puffed and golden brown on top. Makes 8 wedges. Serve with carrot raisin salad and pineapple upside down cake.

The basic formula is this: 1/2 to 1-cup of cheese, plus up to 1/2-cup prepared veggie-meat (TVP, wheat-meat, canned veggie-meats, etc) or cooked real meat and/or up to 1 cup of cooked vegetables. You must have cheese, and then you add a vegetable or meat or both, according to whatever you have on hand. Scatter the cheese and filling in the bottom of the crust, add the custard, and bake. By the way, if you use onions as your vegetable, sautè them first in a little margarine or oil so they are tender and fragrant. Onion is good with Swiss cheese, or cheddar.

• 1 tablespoon margarine or oil
• 1/2 an onion, chopped
• 2 teaspoons of minced fresh garlic
• 2 cups of cooked cold rice
• 2  eggs
• Salt and Black Pepper to taste

This recipe only serves two people. It is easily doubled or tripled however, to serve more. The more you are making, the greater the likelihood that you will need two pans.

To prepare this dish, begin by chopping the onion and garlic. Melt the margarine in a large skillet. Add the onions and garlic. Sauté briefly until the vegetables become fragrant and tender. Add the rice and cook it around until it is hot and absorbs the fat. Crack both eggs into the pan on top of the rice. Using your spatula or a fork, stir the egg into the rice mixture. Cook and stir until the egg is cooked through. Salt and pepper to taste. Serve in a bowl for a good quick lunch. Sprinkle with soy bacon bits if desired.

This dish is primitive and ancient. It is also quite delicious. Once you taste it, you will find yourself craving it like a lost relative you haven’t seen in a long time. Scrumptious.

• 6 eggs
• Water for boiling
• 1/4 cup mayonnaise
• Liberal dash pepper
• Liberal dash salt

First find a 2-quart saucepan with a good lid. Fill it half full of tap water, and add the eggs. Put the pan on the stove and heat it over high heat until the water comes to a rolling boil. Turn the heat off. Put the lid on the pan, and leave it on the warm eye of the stove. Allow the eggs to sit for exactly 15 minutes. Then drain off the hot water, and run cold water over the eggs until the pan cools down. After the eggs cool somewhat, peel them all carefully. Fresh eggs are very difficult to peel, so it is better to use older eggs for boiling. After peeling the eggs, cut each one in half long-ways. Collect all of the yolks, or what we call yeller’s in the south, in a cereal bowl. Add the mayonnaise, salt and pepper to the yolks. Use a fork to mash everything up nicely into a smooth thick paste. If you like, you may add 1/2 teaspoon of sugar, but I like them best without it. Use a regular spoon to scoop small amounts of the deviled yolks back into the hollows of the egg whites. It takes a little practice to know how much to use, so if you have a few empty egg whites left over the first couple times don’t worry about it. Just salt ‘em a little and eat ‘em up; they’re good plain. This makes a dozen deviled eggs. For potlucks or quantity cooking, the recipe can easily be doubled or quadrupled adding salt and pepper, to taste.

• 2 cups shredded cheese
• 1/4 cup flour
• 1/2 teaspoon salt
• 2 teaspoons yellow mustard
• 4 medium eggs
• 1/2 cup yogurt or buttermilk
• Margarine or bacon grease for frying

In a medium sized bowl toss together the cheese and flour and salt. I do it with my hands, but you could use a fork. Stir in the mustard, eggs and yogurt or buttermilk. Mix very well with a fork or wire whisk. Heat 2 tablespoons of fat in a large skillet over medium high heat. Drop the pancake batter by large spoonfuls onto the hot skillet. Fry until the underside is crispy brown, then turn and brown the other side. This recipe will serve 6 as a main dish, if accompanied by potato salad, spinach, and sliced tomatoes. If you have any leftovers, they make nice sandwich fillings with lettuce and tomato.

• 1 small onion, chopped
• 2 cloves of garlic, minced
• 2 tablespoons oil
• 15 oz can chopped tomatoes
• 8 oz can tomato sauce
• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/8 teaspoon pepper
• 1/2 cup yogurt or sour cream
• 3 cups shredded cheese
• 12 corn tortillas

In a two-quart saucepan, heat the oil over medium heat. Add the onion and garlic to the hot oil and sautè it for a minute or two, until it is tender and fragrant. Add the canned tomatoes and tomato sauce. Add a little water too if you like, about 1/4 cup. Bring this to a simmer over medium heat. Add the chili powder, cumin, oregano, and pepper. Add a bit of cayenne pepper or red pepper flakes too, if you like it hot. Probably 1/4 teaspoon would be plenty, maybe an 1/8 of a teaspoon would be better, depending on how hot you like it. When I make this for the kids, I only add a dash of cayenne, so as not to hurt their tender young taste-buds.

Now while the sauce is simmering, get out a medium sized bowl. In it combine the yogurt and cheese. I use half mozzarella and half cheddar, because these are the cheapest cheeses available to me. When Monterey Jack is on sale, I use it and cheddar. The cheese and yogurt will make a nice stiff filling when combined.

Next soften up your tortillas. You can do this in the microwave, or in the oven, but my favorite way is in a dry skillet on top of the stove. Heat a dry clean skillet over medium high heat. Lay a tortilla on the skillet for a few seconds and then flip it. Heat the second side for a few seconds and then transfer it to a plate, and plop the next tortilla in the skillet. The whole process takes about 5 minutes for all 12 tortillas.

When all the tortillas are soft, it is time to fill them. Place a large spoonful of cheese filling in the middle of a warm tortilla and roll it up. Place the filled tortilla seam down in an oiled 9″ by 13 ” pan. When all the tortillas are filled, pour the hot enchilada sauce over them. Bake the pan at 400° for 20 minutes. This dish may be prepared ahead of time if you like, and refrigerated for up to 24 hours. If you are putting it in the oven while it is cold from the fridge, cook for 30 minutes. Serve hot with refried beans, army man rice and spinach.

• 1 pound spaghetti or fettucini
• 1/4 cup margarine, softened
• 2 tablespoons dry basil
• 2 tablespoons dry parsley
• 8 ounces cream cheese, softened or 1 cup Yogurt Cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil or other oil
• 1/4 teaspoon garlic powder
• 1/8 teaspoon black pepper
• 1/4 to 1/2 teaspoon salt
• 2/3 cup boiling water

Cook the spaghetti in a big pot of boiling, salted water. When it is tender, drain it well, and return it to the pot. While the spaghetti is cooking prepare the sauce. In a big bowl use a fork or a whisk to mash together the margarine, basil, parsley and cream cheese. Mash it until it is smooth and creamy. Add the Parmesan, olive oil, garlic, pepper and salt to taste. I prefer it salty, but others may not. Continue stirring it all up until it is creamy again. Now add the boiling water. I dip it out of the boiling spaghetti with a metal measuring cup, but you could measure it, and boil it separately in the microwave or on the stove if you preferred. Pour the boiling water in slowly and mix it all up until the sauce is the consistency of thick cream. Pour the sauce over the cooked spaghetti and toss it all together until it is well mixed. Serve in large bowls with a green salad. Serves 6 or 7.

• 4 slices bread (stale is fine, homemade or store-bought)
• 3 eggs
• 2 cups milk
• 1/2 teaspoon dry mustard
• 1/4 teaspoon salt
• 1 to 2 cups shredded cheese

Grease up a 2-quart casserole. Tear the bread into small bits and scatter it in the casserole. In a bowl, combine the eggs, milk, mustard and salt. Mix very well. Sprinkle the cheese over the bread. Use as much cheese as you like. When I am trying to use up several bits of different cheeses, this is the recipe I choose. Pour the milk and egg mixture over the bread and cheese in the casserole. Use clean hands to gently press the cheese and bread down into the milk mixture. Bake the dish at 375° for about 30 minutes. It will be done when the top is golden brown and puffed up. Serve hot with steamed spinach and a hearty dessert, like peach pie or apple cobbler. This recipe serves 4.

• 1-12 oz can of evaporated whole milk
• 1/2 cup tap water
• 4 medium eggs
• 1 cup Light Wheat Biscuit Mix OR White Flour Biscuit Mix
• 1/2 cup imitation bacon bits (TVP)
• 2 cups of shredded Swiss cheese
• 1/2 cup snipped green onion tops (I usually use the tops of sprouted onions)

Pour the evaporated milk into a large bowl. Add the water , eggs and biscuit mix. Beat the mixture with electric beaters or a whisk and sturdy arm for about 2 minutes. You are trying to get the mixture smooth. Set this milk and egg mixture aside.

Lightly oil a large 10-inch iron skillet or 9-inch square pan. Scatter the bacon bits in the bottom of the pan. Arrange the cheese overtop of the bacon bits. Evenly place the snipped onions over the cheese. Now very carefully pour the milk and egg mixture overtop of the onions, cheese and bacon bits in the baking pan. Press the top of the onions and cheese down gently if they seem to float.

Bake the dish at 400F for about 30 minutes. The pie will be well puffed all over and speckled brown when it is done. Slice into 8 wedges and serve hot with a salad in the springtime. Delicious.

• 1 lb fully cooked kielbasa or Polish sausage, sliced
• 2, 14.5 oz  cans diced tomatoes (don’t drain)
• 2 cups water
• 1 1/2 cups uncooked converted rice
• 1 cup salsa
• 1 medium onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped red pepper
• 1 can chopped green chiles (optional)
• 1 envelope taco seasoning
• (or 1 tsp cumin,
• 4 tsp chili powder
• 2 tsp/4 cloves minced garlic)

(Sometimes I add a can of beans, use beans instead of meat, double the meat, or make it quicker by using cans of tomatoes with onions and peppers already in them.  This recipe will take lots of substitutions.  When making for those who are not vegetable lovers, you can put the veggies in the blender first, they will never know what’s in it.)

Combine all ingredients in slow cooker.  Stir.  Cover and cook on low for 5-6 hours or high for 2-3, until rice is tender.  Makes 9 servings

Here’s another delicious crockpot recipe. This one is for crockpot spare ribs. Who knew you could could them in your slowcooker?

Submitted by HBHW reader Megan

We all want to celebrate and honor our moms on Mother’s Day, but you may be stumped for frugal Mother’s Day gift ideas this year. Giving Mother’s Day gifts doesn’t have to break your budget if you use one of these ideas.

Many restaurants offer discounts for mothers on Mother’s Day; some even allow moms to eat for free. You can check your local newspaper to see if there are any local restaurants offering this type of deal.

If you can’t find a restaurant that allows mom to eat for free or a reduced price, that doesn’t mean you can’t take mom out for the day. You may be able to find a museum or concert that has a Mother’s Day special. Check local colleges or universities, the newspaper, or online to find a venue offering a special for Mother’s Day.

You can also plan a picnic for you to share. It’ll give you time to enjoy each other’s company, can be healthier than restaurants, and will be much cheaper.

How long has it been since your family had a family portrait done? If it’s been a long time, you may want to find a relatively recent photo with everyone in it. Take the photo or negative to have it enlarged. You can also find a nice frame for the enlargement and it doesn’t have to drain your pocketbook.

Think about the things that your mom likes but rarely splurges on. Maybe she has a favorite magazine she used to read but hasn’t lately. She may enjoy good quality chocolate but feels it’s an indulgence she can’t afford. Splurge a little and buy that thing for her for her special day. You may find that she appreciates this gift more than any other you’ve given because it shows that you listened to her, recognized her self-denial, and then gave her what she wanted.

Cut flowers can be expensive and they die within a week or so of receiving them. You can find a nice flowering perennial that can be planted in her yard and enjoyed for years to come. Why not make a certificate offering to plant the perennial at a time that suits her?

Consider finding old family photos and putting them into a memory scrapbook for her. Yes, it’ll take some time to complete this task, but she’ll love having access to family photos she hasn’t seen in years.

Remember, you don’t need an expensive gift for it to be meaningful. It’s reallythe thought that counts much more than the amount of money you spent for the day.

Let’s move on to the kids. Here are a few ideas for things they can make and give mom or grandma.

* Set the table for dinner
* Give her a red rose and place it in her favorite vase
* Make her a special breakfast
* Take her to the park for a picnic lunch
* Bake her a cake and sing Happy Mother’s Day To You
* Take her to a movie
* Buy her favorite scented candles
* Burn her favorite CD
* Offer to do a specific chore for a week such as washing the dishes
* Make a huge Happy Mother’s Day Sign
* Give her a picture of you in a specially decorated frame
* Make a bag of potpourri using dried flowers from the garden
* Put together a scrapbook with her favorite recipes
* Make a jewelry box for her using spring ornaments
* Buy packs of herbs or flower seeds your mom could plant in the garden
* Clear out the flower bed for mom to prepare for spring planting
* Rake the leaves and make a compost pile
* Make mom a bracelet using beads from a craft store
* Make a sign for a t-shire that says “I love my mom” with an arrow pointing to the right or left
* Wash the car
* Clean your room

There are so many inexpensive ideas for Mother’s Day gifts, all of which will be appreciated no matter how small. The fact that you took the time to make a present or buy something really special says it all. So whatever you decide to do, know that it will be a keepsake mom will treasure forever.

• 2 quarts apple juice or cider
• 1t. whole cloves
• 2 cups orange juice
• ½ cup sugar
• 1 cup lemon juice
• 1 cinnamon stick
• 18 oz pineapple juice

Heat on HIGH in crockpot until hot. Remove cloves and cinnamon stick. Simmer in pot to keep warm. 25-30 servings.

Submitted by HBHW reader Susan S. and here is her orange spiced cider recipe. Don’t forget to take a look at these other easy crockpot recipes as well.

• 1 quart apple juice
• ¾ t. pumpkin pie spice
• 4-5 cinnamon sticks
• Orange slices
• Whole cloves

Combine all ingredients in slow cooker. Cook on high 2-4 hours. Keep warm until serving time.

Submitted by HBHW reader Susan S.

Another one of Susan’s favorite crockpot recipes is this crockpot wassail recipe. I haven’t had a chance to try it myself yet, but it sounds delicious.

• 1 can (46 ounces) apple juice
• 1/3 cup packed brown sugar
• 2 cinnamon sticks
• 6 whole cloves

In a medium saucepan, bring all ingredients to a boil. Reduce heat; simmer for 15 minutes. Strain. Serve warm. This recipe makes about 4 servings.

Submitted by HBHW reader Susan S.

Here’s another yummy crockpot drink recipe: Mulled Apple Juice

• 8 whole cloves
• 4 cups apple cider
• 4 cups pineapple juice
• 1 cinnamon stick (3 inches)
• 1 individual tea bag

Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place the remaining ingredients in a slow cooker; add spice bag. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard spice bag, cinnamon stick and tea bag before serving.

Submitted by HBHW reader Susan S.

Not a big apple cider fan? Then try this hot crockpot apple drink recipe instead. It’s yet another favorite from our growing collection of crockpot recipes.

• 1 bottle (32 oz) cranberry juice
• 1 can (32 oz) pineapple juice
• 1/3 cup red hot candies
• 1 cinnamon stick (3-1/2”)

In slow cooker, combine ingredients, cook on low 2-5 hours. Remove cinnamon stick before serving. Makes 2 quarts.

Submitted by HBHW reader Susan S.

Here’s yet another yummy hot drink from your slowcooker. This one is a crockpot apple cider recipe.

• 4 cups unsweetened apple juice
• 1 can (12 ounces) orange juice concentrate, thawed
• 1/2 cup water
• 1 tablespoon red-hot candies
• 1/2 teaspoon ground nutmeg
• 1 teaspoon whole cloves
• Fresh orange slices and cinnamon sticks, optional

Combine the first 5 ingredients in your crockpot. Place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add the bag to slow cooker. Cover and cook on low for 2-3 hours or until heated through. Before serving, discarding spice bag and stir your cider. Garnish with orange slices and cinnamon sticks if desired. This recipe makes about 8 servings.

Submitted by HBHW reader Susan S.

Here’s another great crockpot drink recipe. This one was also submitted by Susan and is a crockpot Christmas punch recipe.

• 4 - Boneless/Skinless Chicken Breasts (You can make with any type of chicken you have available, breasts, thighs or legs or combination. I will say it works much better with de-boned meat, cause otherwise you’re fishing bones out of hot sauce. )
• 1 - can Cream of Mushroom Soup
• 1 - can Del Monte Petite Cut Diced Tomatoes with Jalapenos
• 1 - sm onion chopped
• 1/2 can of Milk
• Salt, Pepper and hot Sauce to your liking

Put the chicken in the bottom of the crock pot. Add all the rest of the ingredients. You don’t need to mix it up, it will mix itself, or if you think you need to go ahead and stir it.
Cook on low 4 - 6 hours. Serve with lots of rice or noodles of your choice. While you are cooking the rice or noodles, remove the chicken breasts to a platter and cover with aluminum foil. Turn heat up to High on crock-pot, leave lid off, and reduce the sauce. You can either do this in the crockpot, or in a sauce pan. If it is too thin, then thicken it with a slurry of your choice flour/cornstarch/water.

I serve it on a platter with rice on the bottom and the chicken and sauce over top. I use some fresh cilantro for garnish on top.

I have used Pork chops and Golden Cream of Mushroom also… I buy store brands, or large restaurant style cans and make a double batch in my large crockpot. Then I freeze half for another meal.

Hope you like it

Karen C

Here’s another favorite from my crockpot recipe collection - crockpot chicken fricassee.

• 1 pound dry navy beans
• 4 boneless, skinless chicken breasts
• 1 c. carrot, chopped
• 1/2 c. celery, chopped
• 1/2 c. onion, chopped
• 1 1/2 c. tomato sauce
• 2 c. water
• 1 T Worchestershire sauce (I’ve omitted this and it still tastes just fine)
• 2 t or 2cubes beef bouillon (if you cut down on this because of the sodium, I’d add more
• paprika)
• 1 t dried basil
• 1/2 t dried oregano
• 1 t paprika

Soak the beans overnight. On the day of preparation, bring the beans to a boil for an hour. Drain them and put them into the crock pot.

Heat 1 c. of the water and dissolve the bouillon cubes in it. Add this and all of the other ingredients to the crock pot with the beans. I like to “bury” the chicken in the mix of beans and sauce, to give it more flavor. Cook on low for about 8 hours; the time depends on how soft the beans were after the initial boil.

After the beans are soft, remove the chicken breasts and shred them. Mash some of the beans to thicken the sauce. Return the chicken to the pot and enjoy!

The original recipe that I adapted noted that this was supposed to feed 6, but those would be huge portions. I find that I can feed my family of 4 once, then freeze dinner portions for two more nights. It freezes really well.

Judith L.

Here’s another simple crockpot recipe - easy Mexican chicken.

• 12 – pieces of cubed steak
• 2 – cans of beef broth
• 2 – cans of golden mushroom soup
• 1 – package of Lipton onion soup mix
• Flour
• Vegetable Oil
• Salt, Pepper, and Garlic Powder to taste

Season steak and dredge meat in flour and brown in small amount of oil. Add 1 can of beef broth in the bottom of the crock-pot, then add ½ of the steak, next sprinkle ½ package of Lipton soup mix on the steak and add 1 can of mushroom soup on top. Place the remaining steak pieces on top and add the remaining ingredients in the mix as done in the first layer. Cook on low for 6-8 hours. Serve over noodles, rice or with mashed potatoes. This makes very thick gravy that is delicious over rice.

My late Aunt gave us this recipe and we don’t know if it came out of a cookbook or if someone gave it to her. This recipe has been very popular at our family reunions and we rarely bring any back home. Thanks for giving me the opportunity to share it.

Debbie D.

Ready for some more crockpot recipes from HBHW readers (and me of course)? Here’s another one you might like - chicken cassoulet.

• 1 pound baby carrots
• 1 medium green pepper, cut into 1/2 inch strips
• 1 medium onion, cut into wedges
• 6 boneless skinless chicken breast halves
• 1 can 20 oz. can pineapple chunks
• 1/3 cup packed brown sugar
• 1 tablespoon soy sauce
• 2 teaspoon chicken bouillon granules
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon garlic powder
• 3 tablespoons cornstarch
• 1/4 cold water
• Hot cooked rice

In a slow cooker, layer carrots, green pepper and onion. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger, and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice. Yield:4-6 servings.

Submitted by HBHW reader grammarbug.

Love cooking with your crockpot? Then you may also enjoy this crockpot country steak.

• 3 Cups chopped cooked chicken or turkey
• 1/4 Cup chopped onion
• 1/2 Cup chopped celery
• 1 Can mushrooms pieces - (4 oz), drained
• 2 Cans cream of chicken soup - (10 oz ea)
• (or use cream of mushroom soup)
• 1 Package frozen peas - (10 oz)

Combine all ingredients except peas in crockpot. Stir to mix well. Cover and cook on LOW 6 to 7 hours. About 1 hour before serving, turn to HIGH and add peas. Serve with biscuits or toast. This recipe yields 4 servings.

Submitted by HBHW reader Granny Annie.

Here’s another great crockpot recipe: tangy crockpot chicken.

• 2 lbs. ground chuck
• 1 or 2 med. onions, chopped
• 1 green pepper, chopped
• 2 sticks celery chopped
• 2 (16 oz.) cans diced tomatoes
• 1 (8 oz.) can tomato sauce
• 2 cans pinto beans
• 1 tsp. pepper
• 3 tsp. chili powder
• 1 tsp. garlic powder
• salt to taste

Brown ground chuck; drain grease. Combine all ingredients in a crock pot and cook 4 to 5 hours
until done.

Submitted by HBHW reader Granny Annie.

Here’s another good crockpot recipe: Chicken Ala King.

• 3 Pounds beef round steak, 1/2″ thick
• 1/2 Cup flour
• 2 Teaspoons salt
• 1/8 Teaspoon freshly-ground black pepper
• 2 Medium onions, thinly sliced, and separated into rings
• 2 Cans sliced mushrooms - (4 oz ea), drained
• (or 1/2 lb fresh mushrooms, sliced)
• 1 Can condensed beef broth - (10 1/2 oz)
• 1-1/2 Cups sour cream
• 1/4 Cup flour
• Hot, cooked rice or noodles, for serving

Trim all excess fat from steak and cut meat into 3-inch strips about 1/2 inch wide. Combine 1/2 cup flour, the salt, pepper; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth; stir well. Cover and cook on LOW setting for 8 to 10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles

Submitted by HBHW reader Granny Annie.

If you’re ready for another crockpot recipe by Granny Annie, take a look at this crockpot chili recipe.

• 2 lbs. potatoes (about 6 medium)
• 1/4 t. pepper
• 3 T. butter
• 1 small onion, thinly sliced (optional)
• 1 can cream of mushroom soup - (10 oz.)
• 3/4 cup milk
• 1/4 C. flour
• 1 t. salt
• 4 slice American cheese

Peel and thinly slice potatoes. Put sliced potatoes in greased CROCK-POT. Top with onion slices. Mix flour and milk together along with undiluted soup and butter, salt and pepper then pour over potatoes. You can layer diced ham with the potatoes, or you can place pork chops on top of the soup/potatoes and cook. Add the cheese slices during the last 30 minutes of cooking. If you use pork chops you will need to brown them on stovetop in frying pan first, and you may want to eliminate the cheese.

Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).

Submitted by HBHW reader Granny Annie.

Here is another delicious crockpot recipe from Granny Annie …. crockpot beef stroganoff.

• 1 4-5 lb. Rump roast
• 2 cans Campbells Golden Mushroom Soup
• 1 can Campbells French onion soup or 1 pkg of onion soup mix
• 2 soup cans of water
• 2 cloves garlic chopper
• 4-5 potatoes peeled and chunked up
• Salt and Pepper to taste for both potatoes and roast

Place the potatoes in the crockpot. Lay the roast on top to the potatoes, and poor the soups and water over all. Turn crockpot on high and cook 9-10 hours or until the roast is fork tender.

Pat Russell D. OK

Here’s another crockpot recipe that goes perfectly with this roast beef, especially if you are lucky enough to own two cookers - Crockpot Scalloped Potatoes.

• 2lb Stewing beef
• 1 can French Onion soup
• 1 can Cream of Mushroom soup
• 1 can Cream of Celery soup
• 1/2 cup of Burgundy (or any red wine…I like to use Merlot)

Place everything into Crockpot and mix. Cook on high for 4 hours (or use 4 hour setting if you have one). This can also be made in a casserole dish in the oven (bake for 3 hours at 350). Tastes great over egg noodles and paired with green beans!

Total cost of the meal is around $10 (cheaper if you can get the meat on sale!) and will serve up to 6 people. This recipe is one of my favorites and has been since I was a little kid and my mom made it for us!

Rachel K.

Looking for more slowcooker recipes? We’ve got them. Another favorite of mine is this lazy day pot roast.

• Fresh split turkey breast (fresh meat section of grocery) or drumsticks or any turkey parts.
• 1 can cranberry sauce (jellied or whole berry)
• 3/4 cup OJ
• 1 envelope dry onion soup mix.

Place turkey parts into crock pot (mine is the big oval kind).

In a separate bowl mix cranberry sauce, OJ and dry onion soup mix together.

Pour mixed ingredients over the turkey parts. Move the turkey parts around to get the mix all over and under.

Cover pot, low for about 6 +/- hours (depends on how much bird is in the pot.) (Mine has shown done by falling apart/off the bone when done.)

Very tasty and so easy. This is my favorite. Only one dish and 1 crock pot to clean.

Anne, Sarasota, FL

There are quite a few more crockpot recipes here. Why don’t you try this delicious crockpot beef burgundy recipe next?

• 4 boneless chicken breasts
• 4 slices ham or Canadian bacon
• 1 can 98% fat free cream of chicken soup
• 1 cup sour cream (fat free)
• ww egg noodles

Place chicken breasts in 9×13 pan and top w/ ham slices. Combine soup and sour cream, pour over top of ham. Cook 350 for 30-45 minutes until chicken is done, pr place chicken topped w/ ham in crockpot, top w/ sour cream/soup mixture. Serve over cooked egg noodles.

Submitted by HBHW reader Susan S.

We have some other easy crockpot recipes here. Did you know you can fix turkey in the crockpot?

• 4 pounds boneless ham, fully cooked
• 12 oz lemon lime soda
• ¼ cup honey
• ½ t. mustard
• ½ t. ground cloves
• ¼ t. cinnamon

Place ham and soda in crockpot. If your pot has a rack, you can use it. Cover and cook on low 6-8 hours. Thirty minutes before serving, combine remaining ingredients, including 3 Tablespoons drippings from bottom of crockpot. Spread glaze over ham and continue heating. Let ham stand for 15 minutes before serving.

Submitted by HBHW reader Susan S.

Here’s another great crockpot recipe from Susan’s collection. This crockpot party chicken is perfect for company as well as for a hardy meal any day of the week.