Fightless Friday, How 'bout some good recipes??

[Soapweed]

Ham and Bean Soup

Get some ham and bean soup. Heat. Add Ketchup. Add more or less Ketchup to get the "tomatoness" to your liking. The Ketchup is to bean soup, what frosting is to cake, and butter is to bread. Good stuff. :wink:

 

[sw]

forgot to put this on here to go with the meatballs. made this last night with the pizza soup, which is really good and easy too.

Crunchy Bread Sticks
cut a loaf of french bread into slices, cut the slices in half. Brush with olive oil, (does not have to be virgin) sprinkle with Italian seasoning, then sprinkle with Parmesan cheese, enough to get the cheesiness that you desire (I'm still laughing soapweed). Broil in the oven for a few minutes until the cheese turns brown and starts to get crunchy. Be sure to not over cook, they will get too crunchy and the dogs won't even eat them. You can also use Texas toast, hot dog buns, hamburger buns, just about any kind of bread. Can also sprinkle the bread with oregano and basil if you don't have the Italian seasoning, just enough to get the right amount of Italianess that you want.

 

[sw]

reader (the second),
I've heard about tofu, but what is a chicken?? :???: :???:

 

[rancher]

Hanto Yo, my wife makes Paco's this way. She cookes the hamburger, adds taco sauce and no water. Spoons it on the rolled out bread and sprinkles cheddar cheese on it, seals and cooks. Some times she puts b'q beef, or ham and cheese in the pockets.

Make bread dough according to manuf directions (if you are a bread maker user) otherwise make bread dough, let rise til double, press out air bubbles. Roll this dough til 1/4 inch thick. Cut into 5" X 5" pieces. Place a couple tablespoons of meat mixture on the dough, fold over, seal the 3 edges. Let rise til double. Bake at 350 till browned just the way you like 'em. Let cool, these things freeze well. We usually take them right out of the freezer, put them in the saddle bag and by lunch time they are thawed out.

 

[Nicky]

Lazy Chocolate Cake (I think the cook is lazy, not the cake )
Mix up a small pkg of instant choc. pudding, stir in a choclate cake mix (or white or yellow with cocoa), put in pan, sprinkle 1/2 bag of choc chips, bake according to cake mix directions.
Very easy and is my hubby's favorite. Made so many during calving that I ran out of choc cake mixes and I thought I had stocked up. The pudding works well with evaporated milk and water if necessary. (We don't go to town much while calving :wink: )
This is probably a stupid question, but how do you print things from here?

 

[Big Muddy rancher]

I'm the last one that should be giving computer advice, but you highlight what you want to print then go to file and click on Print then when your printer page comes up click on selection then print. Give it a try. :cowboy:

 

[sw]

What we do is highlight what you want to print, (left mouse button, hold down until you have everything highlighted). Go up to edit, click on copy. Click on the "-" (minimize button) in the top right hand corner of your screen. Then bring up your word processor, whether it be word, ms works, whatever, then click paste. Then print. That's what we've been doing. Haven't figured out what page, it wants to print ALL of them!

 

[Hanta Yo]

Hanto Yo, my wife makes Paco's this way. She cookes the hamburger, adds taco sauce and no water. Spoons it on the rolled out bread and sprinkles cheddar cheese on it, seals and cooks. Some times she puts b'q beef, or ham and cheese in the pockets.

Make bread dough according to manuf directions (if you are a bread maker user) otherwise make bread dough, let rise til double, press out air bubbles. Roll this dough til 1/4 inch thick. Cut into 5" X 5" pieces. Place a couple tablespoons of meat mixture on the dough, fold over, seal the 3 edges. Let rise til double. Bake at 350 till browned just the way you like 'em. Let cool, these things freeze well. We usually take them right out of the freezer, put them in the saddle bag and by lunch time they are thawed out.

It's nice to know others do this. I've been making these for years, if I would get off my lazy butt and make them more often, wouldn't have to buy Schwans. Yes, Schwans comes and visits us once a month. It's kind of a good thing, we live 1 1/2 hrs from Billings so when we purchase frozen stuff (even when we bring a cooler) it's half way thawed out by the time we get it home.
My family loves my "pocket breads" and they are really nice to have if you know you are going to be out fencing or whatever all day long. :wink:

I will try your wife's "Pacos" - they sound really good!!

 

[Big Muddy rancher]

These recipes sound real good. I sort of got turned off of cooking as the cook book I tried to use always started off a recipe with.


Take with clean pot. :cowboy:

 

[rancher]

My wife said I put it down wrong, not taco sauce, taco seasoning in the meat. Hope you didn't already try it. Then after they are cooked, cut in half and add taco sauce to them.

 

[Hanta Yo]

That's ok, Rancher, I assumed the Taco Seasoning (since you mentioned not adding water and who adds water to Taco Sauce). Will giver 'er a try!!

Thanks,

Hanta Yo

 

[Turkey Track Bar]

Hi Everyone! It's a beautiful spring day here in the Dakota prairie! I hope you all had a wonderful Easter!

I'm finally adding one of my (and my family's) favorite recipes to this link! This recipe not only tastes awesome, but is really easy to make too! I hope you all like it as much as we do!

Strawberry Cheese Pie


Ingredients

1 Graham cracker crust (I've found the "2 extra servings" crust works best)

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can EAGLE BRAND®® Sweetened Condensed Milk (NOT evaporated milk)

1/3 cup lemon juice from concentrate

1 teaspoon vanilla extract

1 quart fresh strawberries, cleaned and hulled

1 package Strawberry Glaze (I prefer the T. Marzetti brand)

Instructions

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND® until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with strawberries and desired amount of glaze. Refrigerate leftovers.

My notes!

*In a separate bowl I mix the strawberries and glaze and then top the individual slices of pie right before they are served. I have found that if I top the entire pie, then the fruit and glaze run all over!

*Also, this recipe is very good if you substitute peaches (4 cups, fresh, peeled, and sliced) for the strawberries and Marzetti peach glaze for the strawberry glaze. Most folks who have had both like the peach better!

If I get a little more time I'll post some more favorites! Thanks to each of you for posting your recipes! Keep up the good work!

Cheers,

TTB :lol:

 

[Hanta Yo]

ooooooooooooooooooooooooooooooooooo, that sounds so gooooooooooooooooooooooood!!!!! Will print this winner out and stick it in our "green book" with all the other yummies on this thread!!!

P.S. Go to Horses and dogs forum.

 

[ranchwife]

there i go again with the writers cramps...gonna have to take some of your advice and "copy and paste".....all of these wonderful recipes have me frowning on my "low carb" diet...oh well, "fudging" here and there won't hurt, will it??!! :wink:

 

[Hanta Yo]

To Jinglebob, this seems to be the appropriate place to put the rhubarb recipe and here goes:

FRUIT CRUNCH

4-5 C diced fruit or large can pie filling


3/4 C sugar
2 T cornstarch
1 C water
1 t vanilla

Cook till thick.


3/4 C melted butter
1-1/4 C flour
1-1/4 C brown sugar
1 C oatmeal
1 t cinnamon

Mix together well.



Put fruit or pie filling in 9x13 pan. Pour cornstarch mixture on top of fruit. Sprinkle the flour/oatmeal mix over the top.

Bake 350 for 40-45 min. Serve with whipped cream, best is ice cream.



Personal notes: Use the old fashioned oats, seems to make the recipe crunchier. Best recipe for a "crisp" I have ever had, and am eternally grateful for the gal who gave this recipe to me!!! :lol:

 

[Faster horses]

Hanta Yo, I gotta try that fruit crunch, like TOMORROW! Fruit cobbler type recipes gotta be my favorite.

This morning I made Oven Baked French Toast. Everyone here thinks it is the BEST. So here is the recipe.

Beat 3 eggs slightly. Stir in 3/4 c. milk and 1/2 t salt. Pour into flat dish. Dip 6-8 slices bread in mixture turning to allow both sides to take up liquid.

Place on buttered cookie sheet and pour 1/4 cup melted butter over tops of each slice. Bake 500 degrees 8 min. Turn slices over and bake five more minutes~until golden brown.

It is sorta crunchy, not like regular french toast, but excellent!

 

[Hanta Yo]

FH,

Your recipe is in "our green book" as of now. I've always had a problem making french toast "toasty" and I think your recipe is the cure!!! Thanks a million!!!

Hanta Yo

 

[Hanta Yo]

Another thought, bet mixing a little cinnamon and nutmeg with the eggs and milk will "spice" up things a little!! Can't wait to try!!!

 

[Faster horses]

I'm sure you can 'spice them up' anyway you choose. I hope you like french toast fixed this way. Watch a little close the first time you make them because ovens cook differently. I have a convection oven and it doesn't take 8 minutes on convection and I don't have to turn them over. You can use more butter if you want as well.

You know what recipe I would like to find? Remember the lemon glaze or frosting they used to put on Angel Food Cake? I would love to find that old recipe. No one makes it anymore. I wonder if it doesn't have some flour in it and was cooked on top of the stove?

If anyone has that recipe, please, please post it here. I would be forever grateful.

 

[Hanta Yo]

Hope this helps:

Lemon Glaze

Combine 1 slightly beaten egg white, 1-1/2 C sifted powdered sugar, 1/2 t finely shredded lemon peel, 1 T lemon juice, and dash salt, mix well.

Or try:

Stir together 3/4 C sugar and 1/4 C lemon juice.

I can probably come up with more, it's way past my bedtime.

Night all.