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serves 6 Sauté lightly or brown in the oven 1 ½ cups cubed bread 2 Tbsp. oil or margarine Set aside. Add to the bottom of salad bowl: 2 cloves garlic, minced ½ tsp. salt ½ tsp. dry mustard freshly ground pepper to taste 2 Tbsp. red wine vinegar ¼ cup oil (preferably olive oil) Stir with back of spoon. Set bowl aside. When ready to serve, add: 5-6 cups fresh torn greens, using spinach, endive, leaf lettuce, romaine or others Toss and serve. Reserve a few croutons for topping. Sprinkle generously with Parmesan cheese. Salad: 1 lb. spinach, torn into pieces 1 cup mushrooms, sliced 2-4 hard boiled eggs, sliced 8 sliced bacon, crumbled Dressing: ½ cup oil 2 Tbsp. sugar 2 tsp. Worcestershire sauce 2 Tbsp. white vinegar 3 Tbsp. chopped onion 3 Tbsp. ketchup Mix together and refrigerate. Toss together salad ingredients. Add dressing just before serving. Tear 1 head lettuce in small pieces and place in dish. Add on top: 1 cup celery 4 hard boiled eggs, sliced 10 oz. peas cooked and drained ½ cup green pepper 1 small sweet onion chopped ½ can Baco’s Add 2 Tbsp. sugar to 1 cup mayonnaise spread over top of salad. Top with 4 oz. grated cheddar cheese. Cover and refrigerate 8-12 hours. 1 head leaf lettuce, torn into bite-size pieces 1/3 cup olive oil
1.
In a skillet over medium heat, stir 1/4 cup of sugar together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.
2.
For the dressing, blend oil, vinegar, 1 ½ teaspoons sugar, mustard, chopped garlic, salt, and pepper.
3.
In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve. Spicy Strawberry Salad ¾ cup vegetable oil 1/3 cup balsamic vinegar
1.
Whisk together the oil, sugar, poppy seeds, garlic powder, dry mustard and vinegar. Refrigerate until chilled.
2.
In a salad bowl, combine the mushrooms and mixed greens; add dressing and toss. Sprinkle with strawberries and pecans. Serves 12 6 potatoes 1 tsp. salt 3 hard boiled eggs, diced ¼ chopped onion ¾ cup mayonnaise 2 Tbsp. prepared mustard ¼ cup vinegar 1/3 cup sugar Cook and dice potatoes. Cool. Add salt, eggs, celery and onions. Mix together mayonnaise, mustard, vinegar and sugar. Then stir into potato mixture until well mixed. Serves 8-10 Salad ½ head cabbage, shredded 2 Tbsp. sesame seeds 2 Tbsp. sunflower seeds ½ cup slivered almonds 4 green onions, chopped 1 pkg. French Onion Ramen noodles, uncooked Dressing ½ cup oil 3 Tbsp. sugar 3 Tbsp. vinegar ½ tsp. soy sauce ½ tsp. pepper dash salt
1.
Combine all salad ingredients except noodle flavoring package.
2.
Combine all dressing ingredients and pour over salad. Fold in Ramen noodle flavoring. Refrigerate several hours or overnight. Serves 8 – 12 Salad: 1-2 lbs. fresh broccoli 1 lb. bacon or 1 can real bacon bits 1 medium onion, chopped 1 cup raisins Dressing: 1 cup mayonnaise ½ cup sugar 2 Tbsp. vinegar Chop broccoli into bite sized pieces into bowl. Fry, drain and crumble bacon and add to broccoli. Add onions and raisins. Combine mayonnaise, sugar and vinegar. Pour over salad and mix well. Cover and refrigerate 2-3 hours or overnight.
Serves 8 Salad ¼ head iceberg lettuce ¼ head romaine lettuce 2 green onions, thinly sliced ½ cup chopped celery 11 oz. can mandarin oranges, drained and chilled ¼ cup sliced almonds 4 tsp. sugar Dressing ¼ cup oil 2 Tbsp. vinegar 1 Tbsp. snipped parsley ½ tsp. salt 2 Tbsp. sugar dash pepper
1.
Prepare lettuces, onions and celery in a bowl and chill. Keep oranges in a separate jar and keep cool.
2.
Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool and break apart. Set aside.
3.
Shake all dressing ingredients together in a jar and keep cool.
4.
Immediately before serving, layer mandarin oranges over lettuce mixture. Sprinkle dressing over top. Add almonds and toss all ingredients.
Serves 4 16 oz. chicken broth ½ tsp. salt 12 oz. fresh broccoli, cut up ¼ tsp. pepper 4 Tbsp. margarine ¼ tsp. onion salt ½ medium onion, chopped ¼ tsp. garlic salt 1 cup milk ¼ cup cream ½ cup buttermilk 4 Tbsp. flour 2 Tbsp. sour cream (optional)
1.
Bring broth to boil in large pot. Add broccoli and simmer until tender.
2.
Sauté onion in 2 Tbsp. margarine. Stir onion and seasonings into broccoli and simmer
3.
In a small saucepan heat milk, cream and buttermilk
4.
Melt 2 Tbsp. margarine in a skillet. Add flour and stir in warm milk. Cook mixture until thick, stirring constantly.
5.
Add thickened milk to broccoli. Remove from heat and stir in sour cream. Serve. Serves 6-8 1 lb. hamburger, browned and drained 1 can hominy drained 1 can chili beans, in liquid 1 can kidney beans, drained 1 can green chilies (or to taste) 1 can Rotel tomatoes 1 can diced tomatoes 1 beef bouillon cube 2 cans water 1 pkg. dry Ranch dressing mix Combine and simmer all ingredients in a crockpot for several hours. Serve with grated cheese, sour cream and tortilla chips. Serves 4 Sauté slowly in sauce until yellow: 2 Tbsp. oil 1/3 cup finely cut onion Blend in: 1 Tbsp. flour 1 tsp. salt dash pepper Add: 1 cup water Boil 2 minutes, stirring constantly. Add: 2 cups (or more) mashed potatoes 2 ½ cups milk ½ cup grated cheese Heat slowly until cheese melts. Do not boil. Garnish with parsley or croutons. Serves 3-4 Sauté: 2 Tbsp. margarine 2 Tbsp. onion, chopped Blend in: 3 Tbsp. flour 2 tsp. sugar 1 tsp. salt 1/8 tsp. pepper dash of garlic salt, basil, oregano, thyme Remove from heat. Gradually stir in: 2 cups tomato juice or sauce Bring to a boil, stirring constantly. Boil 1 minute. Stir hot tomato mixture into: 2 cups cold milk Heat almost to boiling and serve Serves 6 1 cup chopped potatoes ½ cup each chopped carrots, celery and onions 4 Tbsp. butter 3 cups chicken broth (or bouillon) 2 cups milk dash of pepper ½ cup flour 3 cups shredded cheddar cheese 1 Tbsp. parsley Cook vegetables in chicken broth over medium heat for 20-30 minutes (with butter). In mixer or food processor blend milk and flour. Add cheese, parsley and pepper. Stir into chowder. Cook and stir until thickened and bubbly. makes 3 quarts Brown sausage 1 lb. Italian sweet sausage or ground sausage Add and cook 5 minutes more 1 cup diced onion 1 cup sliced carrots Add, and heat to boiling. Cover and simmer 1 hour: 3 beef bouillon cubes dissolved in 5 cups hot water 2 small raw zucchini, sliced 2 cups canned tomatoes, chopped, undrained 2 cups finely shredded cabbage 1 tsp. crushed basil leaves ¼ tsp. oregano ¼ tsp. garlic powder Add, and cook 20 minutes more: 2 cups cooked northern beans or 16 oz. can, undrained 1 Tbsp. sugar 1 tsp. salt ¼ tsp. black pepper
Makes 2 large loaves 3 cups warm water 2 Tbsp. yeast 3 eggs 1 Tbsp. salt 1 Tbsp. oil 1 ¼ cup sugar 10 cups flour
1.
Combine all ingredients except flour and mix well.
2.
Gradually add flour and knead. Dough may be sticky.
3.
Let dough rise until double in bulk. Punch down.
4.
Shape dough into 3-5 oblong loaves. Place all loaves on a greased cookie sheet. Allow to rise.
5.
Bake at 350° for 25-30 minutes. makes 36 rolls 1 pkg. (1 Tbsp.) yeast 2 Tbsp. warm water ½ cup sugar 2 cups warm milk 1 egg beaten 1 tsp. salt 6 cups sifted flour ¾ cup melted butter Combine yeast, water and sugar. When dissolved add milk, egg and salt, then part of flour; mix. Add butter and rest of flour. Mix until smooth. Do not knead. Cover. Let stand in refrigerator overnight to get stiff enough to handle. Divide dough into thirds. Roll each piece into a large thin round. Cut into 12 pie shaped wedges. Roll each piece from the outside toward the center. Place on greased pan. Do not crowd. Allow to stand 3 hours (or until doubled) in a warm place. Bake at 350° for 10 minutes until light brown.
makes 4 loaves Dissolve: 2 pkg. dry yeast ½ cup warm water 1 ½ tsp. sugar Combine in large mixer bowl: ½ cup sugar 1 Tbsp. salt ¼ cup shortening 3 cups warm water yeast mixture Add: 5 cups flour Beat with mixer 3 minutes. Stir in by hand: 6 cups flour Turn onto floured board and knead 5 minutes. Place in greased bowl, turning once, cover and let rise ½ hour. Punch down, turn over and let rise again until double. Knead a few minutes, then shape into 4 loaves and place in greased 9x5 loaf pans. Cover loaves with damp cloth and let rise until doubled. Bake at 350° for 30-35 minutes. makes about 32 large rolls Stir together until dissolved. Let set until foamy: 1 cup warm water 2 pkgs. (2 Tbsp.) dry yeast 1 Tbsp. sugar Stir together until melted. Cool to lukewarm and add to yeast mixture. 1 ½ cups hot water ½ cup shortening ½ cup sugar 2 ½ tsp. salt Gradually add half of flour, beating well. Then work in just enough more flour to make a soft, but not sticky dough: Approximately 8 cups unsifted flour Grease top and place in greased bowl. Cover and let rise until double. Punch down and let rest 10 minutes. Shape into rolls and let rise until double. Bake at 350° about 25 minutes until lightly browned. makes 32-36 biscuits ½ cup warm water 2 pkgs. (2 Tbsp.) dry yeast 1 Tbsp. sugar 5 ½ cups flour 1 tsp. baking soda 2 tsp. baking powder 2 tsp. salt 3 Tbsp. sugar 1 cup shortening 2 cups thick sour milk or buttermilk
1.
Combine water, yeast and 1 Tbsp. sugar and stir until dissolved. Set aside.
2.
Sift together flour, baking soda, baking powder, salt and 3 Tbsp. sugar. Cut in shortening.
3.
Make a well in dry ingredients. Add buttermilk and yeast mixture. Blend thoroughly.
4.
Turn out on floured surface and knead several times. Roll out to ½ inch thickness and cut with biscuit cutter.
5.
Place on greased baking sheet and let rise until double, approximately one hour.
6.
Bake at 350° for about 12 minutes. 1 cup flour 1 cup yellow cornmeal 2/3 cup sugar 1 tsp. salt 3 ½ tsp. baking powder 1 egg 1 cup milk 1/3 cup oil
1.
Preheat oven to 400°. Spray/grease a 9” round cake pan.
2.
In large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and oil until well combined. Pour batter into prepared pan.
3.
Bake for 20-25 minutes until toothpick comes out clean. 2 small loaves 2 cups flour 1 tsp. salt 1 tsp. baking powder 2 eggs ¾ cup oil 1 ½ cups sugar 1 cup milk 1 Tbsp. poppy seeds 1 tsp. each vanilla, almond and butter flavorings
1.
Mix all ingredients and beat 2 minutes
2.
Pour into 2 greased small loaf pans
3.
Bake at 350° for 1 hour or until done (top will split). Cool 5-8 minutes before removing from pan.
4.
Pour glaze over baked bread. Let stand 20 minutes. Remove from pan and cool on rack Glaze ¼ cup orange juice ½ cup sugar ½ tsp. each vanilla, almond and butter flavorings and Rhonda’s cheese roll variation Makes 12-16 rolls Dough: 1 pkg yeast ¼ cup warm water 2 Tbsp. butter 3 ¾ cup flour ¼ cup sugar ¾ cup whole milk 1 large egg ½ tsp salt Filling [for cinnamon rolls]: ¾ cup butter softened 1 ½ cup brown sugar 1 Tbsp. cinnamon ¾ cup pecans or walnuts (optional) Frosting [for cinnamon rolls]: 4 oz. cream cheese softened 1 ½ cup powdered sugar 1 tsp. vanilla Filling [for cheese rolls]: 4 oz. cream cheese 4 Tbsp. butter 1 cup finely shredded Italian cheese minced onion and garlic to taste Mix and spread on dough, then sprinkle with: 1 cup finely shredded Italian cheese Dough: Sprinkle yeast and a pinch of sugar over warm water in a large mixing bowl. Let stand until foamy. In a small bowl, microwave the milk and butter until warm. Add the milk and butter mixture, the remaining sugar, and the egg to the mixing bowl. Add four, about one cup at a time, and salt, and mix and knead. Place the dough in a buttered bowl: cover with plastic rap and let rise until dough has doubled in size (1-1 ½ hours). Filling and assembly: Beat butter, brown sugar, cinnamon and nuts until fluffy. On a lightly floured surface, press or roll dough into a rectangle about 17” x 14”. Spread the filling evenly to all the edges, leaving a ½” border along one of the long edges of the dough. Roll up, slightly dampen the uncovered edge with water; crimp firmly to seal. Using a serrated knife, cut crosswise into 12 – 16 slices. Preheat oven to 325° Grease or line a large jelly-roll pan with parchment paper. Transfer buns to the pan, spacing evenly. Cover with towel and let stand 30-45 minutes until buns are slightly puffed (not doubled. Bake 25 minutes or until golden. Frost sticky buns with cream cheese frosting: Beat cream cheese, sugar and vanilla until smooth. Remove buns from the oven and allow to cool just 5 minutes, then frost. Sift together and mix thoroughly in bowl: 1 cup cornmeal 1/3 cup flour 2 Tbsp. sugar 1 tsp. salt 2 tsp. baking powder ½ tsp. baking soda Combine, then stir into dry ingredients only until moistened: 2 eggs, beaten 1 cup buttermilk ½ cup oil 1 cup cream style corn 1/3 cup chopped onion 2 Tbsp. chopped green pepper ½ cup grated cheese Pour into greased 9 inch square pan and bake at 350° for 30 minutes 2 loaves 2 cups pumpkin 3 cups sugar 1 tsp. nutmeg 1 tsp. cloves 1 tsp. cinnamon 1 ½ tsp. salt 2 tsp. baking soda 4 eggs 2/3 cup hot water 1 cup cooking oil 3 ½ cups flour 1 cup chopped nuts (optional)
1.
Combine pumpkin, sugar, spices, salt and baking soda. Add eggs and mix well.
2.
Add water, oil and flour and mix well. Fold in nuts.
3.
Grease and flour 2 loaf pans and fill each one 2/3 full. Bake at 250 degrees for 1 hour.
1 ½ cups flour 2 pkgs. Yeast ¾ cup milk ¼ cup oil ½ cup water ¼ cup sugar 1 tsp. salt 1 ¾ cup flour 1 egg 1 ½ cup raw, chopped apple In a large bowl, mix 1 ½ cup flour and yeast. Heat milk, water, oil, sugar and salt until warm. Pour into yeast mixture. Add egg. Beat on high speed for 3 minutes. By hand stir in 1 ¾ cup flour. Add apple. Cover and let rise for 30 minutes. While dough is rising, mix topping. Topping ¾ cup butter 1 cup brown sugar 1 tsp. cinnamon ¾ cup nuts 1 Tbsp. light corn syrup 1 Tbsp. water Heat all ingredients in pan until melted. Pour in pan. Stir down batter and drop by tablespoon on topping. Bake 20 minutes at 375°. Cool 1 minutes then cover with cookie sheet and invert to remove pan. Cream together thoroughly: 1 cup margarine 1 ¾ cup sugar Add and beat until fluffy: 4 eggs 1 tsp vanilla Add sifted dry ingredients alternately with milk: 3 cups flour 1 ½ tsp. baking powder ½ tsp. salt ¼ cup milk Have ready: 2-3 cups pie filling or 21 oz. can (blueberry, strawberry, cherry or raspberry) Spread half of batter in greased 10x15 jelly roll pan. Spread pie filling over next. Top with remaining batter. (Drop little mounds of dough all over and gently rake together with fork.) Bake at 350 degrees for about 30 minutes. Icing Mix until smooth and drizzle over warm cake: 1 cup powdered sugar ½ tsp. vanilla 2 Tbsp. milk or more to mix Serve warm 1 (18.25 oz.) yellow cake mix (no pudding) 1 (3.4 oz.) instant vanilla pudding 1 (3.4 oz.0 instant butterscotch pudding 4 eggs 1 cup water 1 cup oil 1 cup brown sugar 1 Tbsp. ground cinnamon 1 cup chopped walnuts In a medium bowl, stir together cake mix and puddings. Add eggs, oil and water, mix until well blended. In another bowl stir together brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of nut mixture. Cover with rest of batter and sprinkle with rest of nut mixture. Grease 9 x 13 pan and bake at 350° for 20 minutes then 325° for 35-40 minutes. Serves 3-4 ¼ cup oil 1 egg, beaten ½ cup sugar or brown sugar 1 ½ cups oatmeal 1 tsp. baking powder ½ tsp. salt ½ cup milk
1.
Combine oil, eggs and sugar. Add oatmeal, baking powder, salt and milk. You may also add chopped apples, nuts or raisins.
2.
Place mixture into greased pan and bake for 30-35 minutes at 350°. Serve with brown sugar, milk and raisins. Makes 2 quarts Preheat oven to 325°. Mix together in a large bowl: ½ - 1 cup coconut 4 cups rolled oats 1 cup sunflower seeds 1 cup wheat germ 1 cup peanuts or chopped walnuts Bring to a boil: 1 cup honey or brown sugar ½ cup oil 1 Tbsp. cinnamon Pour honey mixture over dry ingredients and mix thoroughly. Spread on 2 greased cookie sheets. Bake about 30 minutes, stirring often. Watch closely at the last, not allowing granola to become too dark. Allow to cool undisturbed, then break into chunks. Serves 8 1 pound pork sausage 1 (8 oz.) pkg. refrigerated crescent roll dough 12 eggs, beaten 3 cups shredded mozzarella cheese 3 cups shredded Cheddar cheese ½ cup milk 1 ½ tsp. oregano
1.
Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2.
Line greased 9x13 inch baking dish. Line the bottom of dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella and Cheddar and milk. Season the mixture with oregano, and pour over the sausage and crescent rolls.
3.
Bake 25-30 minutes at 325° or until knife inserted in the center comes out clean.
½ cup margarine 2 cups chopped onions 2 cups chopped celery ¼ cup parsley sprigs 2 – 8 oz. cans mushrooms drained (optional) 3 ½ - 4 ½ cups chicken or turkey broth ½ tsp salt 1 ½ tsp. sage 1 tsp. dried thyme ½ tsp. pepper ½ tsp. marjoram 12 – 13 cups slightly dry bread crumbs 1 tsp. poultry seasoning 1-2 well beaten eggs Melt butter in skillet and sauté onion, celery, parsley and mushrooms. Pour over bread cubes in a large mixing bowl. Add all seasonings and toss together well. Pour in enough broth to moisten; add beaten eggs and mix together well. Grease crockpot. Pack lightly into crockpot. Cover and set to high for 45 minutes; then reduce to low to cook for 4-8 hours. Serves 8 2 cups cooked or canned corn (don’t drain) 1 cup milk 2 eggs 2/3 cup cracker or bread crumbs ½ tsp. salt 1/8 tsp. pepper 1 tsp. minced onion Beat eggs and add milk and crumbs. Add corn, onion, seasoning and margarine. Mix well and pour in greased casserole dish. Bake at 350° for 40 minutes.
Serves 6 Place in casserole, adding seasoning to each layer: 2 medium or 3-4 unpeeled zucchini, slice ½” thick 1 onion, sliced 1 whole tomato, slice (optional) 1 tsp. oregano ½ tsp. basil salt and pepper Pour over: 1-2 cups tomato sauce, enough to barely cover vegetables Cover and bake 45 minutes at 350°. Uncover and add: 1 cup cubed buttered bread or ½ cup bread crumbs ½ cup grated cheese Bake an additional 10 minutes Serves 8 6 cups mashed potatoes 8 oz. cream cheese ¼ cup melted margarine 1 tsp. salt ¼ cup finely chopped onion, or ¼ tsp. onion powder ½ tsp. garlic salt 1 cup sour cream Beat together until well blended. If needed add a little milk. Pour into a greased 2 qt. casserole dish or crockpot. Bake at 350° for 40-55 minutes or several hours in crockpot. If potatoes are freshly mashed and hot, this dish can be served without baking, or baking time may be reduced. Potatoes may be mixed and refrigerated ahead, and baked later. Wash, but don’t peel, twice the quantity of potatoes the group normally eats. Slice into ¼” slices and place in a well buttered casserole. Sprinkle with salt and pepper as you go. Pour 3-4 tablespoons melted buttered over potatoes. Cover and bake at 375° for 45 minutes or until potatoes are soft.
Serves 6 1 onion, sliced 1 green pepper, sliced 1 red pepper, sliced 1 clove garlic, minced 2 cups ground beef 1 ½ cups taco sauce 1 tsp. ground cumin pepper 6 flour tortillas 1 cup grated cheddar cheese ½ cup sour cream 2 Tbsp. chopped green onion Sauté onion, peppers, garlic and ground beef until beef is browned. Drain excess fat. Add taco sauce, cumin and pepper. Heat thoroughly. Place ¼ cup meat mixture in center of each tortilla. Sprinkle with 1 Tbsp. cheddar cheese. Bring edges of tortilla together, overlapping slightly to enclose filling. Arrange, seam side down, in 7”x 11” baking dish. Spoon remaining meat sauce over tortillas. Spoon sour cream down center of dish. Sprinkle with remaining cheese. Bake at 350° for about 30 minutes. Sprinkle with green onions and serve. 1 lb. ground beef 1 can tomato soup 1 pkg. taco seasoning corn chips ½ can refried beans cheddar cheese Brown the beef, add soup, beans and seasoning. In 9”x12” pan put a layer of crushed corn chips. Spread beef mixture over chips. Cover with cheese and chips. Bake at 375° for 25 minutes. Grease casserole pan and line with flour tortillas Mix together: 1 lb. browned hamburger 16 oz. canned tomatoes 10 oz. frozen spinach (thawed and drained) ½ pkg. of taco seasoning Spread over flour tortillas. Top with more tortillas Mix together: 1 can cream of mushroom soup 8 oz. sour cream or plain yogurt Top with 1 ½ cups shredded cheese. Refrigerate 2-12 hours. Bake at 375° for 30 minutes. Serves 6 4 cups cooked rice 1 ½ lbs. ground beef 1 jar spaghetti sauce 1 can cheddar cheese soup ¾ cup milk 1 head lettuce, chopped 3 tomatoes diced 1 small jar olives, diced ¼ lb. saltines, crushed 1 pkg. corn chips, crushed 1 cup nuts 1 cup raisins Brown ground beef and add spaghetti sauce. Cook until heated through. Add milk to cheddar cheese soup and heat through. Put each item in separate dish and pass in the following order: saltines, rice, lettuce, corn chips, tomatoes, olives, raisins, nuts, ground beef and cheddar cheese soup. Tropical Chicken w/Peanut Sauce serves 4 Kabobs 1 lb. pork tenderloin or chicken, cubed into 24 pieces (recommend marinating in Italian dressing or other marinade) 2 – 20 oz. cans pineapple chunks 2 – 8 oz. cans whole water chestnuts 2 red bell peppers – deseeded, cut into chunks Other recommended items for kabobs: Zucchini or yellow squash Onion Mushrooms Broccoli Make Kabobs and grill or broil till cooked through – about 10 minutes. If using wooden sticks, soak in water before hand. Peanut Sauce ½ cup chunky peanut butter ¼ cup soy sauce 1 Tbsp lemon juice 2 Tbsp. hot water 2 tsp. sugar 1 small chili deseeded and minced 1 clove (or more) garlic pineapple juice to and to thin sauce Blend peanut butter, soy sauce and lemon juice until course, then add all other ingredients and blender until smooth. Serve kabobs and peanut sauce over rice. Place 1 cup rice to cover bottom of pan. Mix 2 cups boiloing water with pack of Lipton onion soup mix. Pour over rice. Add 1 can mushroom soup. Put chicken on top of soup. Bake for 1 hour at 350°. serves 4 4 Tbsp. olive oil ¼ cup butter 5 cloves garlic minced 10 Tbsp. minced shallot ¼ cup dry sherry 2 lbs. chicken breast – cubed salt and pepper to taste 1 (4 oz.) jar sweet red peppers, drained and julienned ½ cup fresh tomato sauce 1 pint heavy cream 8 oz. pkg. uncooked rigatoni
1.
In a large saucepan, heat oil and melt butter over medium heat. Add garlic and shallots and sauté until soft then add chicken season with salt and pepper to taste and sauté for 8-10 minutes or until halfway cooked.
2.
Add peppers and stir in tomato sauce. Reduce heat to low and simmer about 10 minutes. Add sherry and simmer for another 10 minutes, then stir in cream and simmer for 10 more minutes. Toss with hot cooked pasta and serve. Serves 6 Preheat over to 350° Arrange in shallow baking pan, skin side up: 3 lb. fryer, cut up Combine and pour over: 1/3 cup margarine, melted 1/3 cup honey 2 Tbsp. prepared mustard 1 tsp. salt 1 tsp. curry powder Bake 1 ¼ hour, basting every 15 minutes, until chicken is tender and nicely browned. Good served with rice. Makes 8 servings Garlic salt 1 cup sour cream 1 can cream of chicken soup 1 ½ cup Ritz type cracker crumbs 2 Tbsp. poppy seeds ½ cup margarine 2 Tbsp. milk 4 boneless, skinless chicken breasts, cooked and cut into bite-size pieces Lightly grease a 13”x9” pan. Place chicken I npan. Lightly sprinkle with garlic salt. Combine sour cream, soup and milk. Spread over chicken. In saucepan, melt margarine, add cracker crumbs and poppy seeds. Mix well and spread over sauce mixture. Cover with foil and bake at 350° for 15 minutes. Uncover and bake another 15 minutes or until golden and slightly bubbly. Serve over rice or noodles. Serves 8 2 bunches fresh broccoli 2 cups diced, cooked white chicken 2 cans cream of chicken soup 1 cup mayonnaise 1 tsp. lemon juice ½ tsp. curry powder ½ cup grated cheddar cheese ½ cup bread crumbs 1 Tbsp. margarine, melted Cook broccoli and drain. Arrange broccoli in greased, rectangular baking dish. Put chicken on top of broccoli. Combine chicken soup, mayonnaise, lemon juice and curry. Pour over chicken. Sprinkle with cheese. Combine bread crumbs and margarine. Layer over cheese. Bake at 350° for 30 minutes. Serves 7-10 1 large head cabbage ½ onion, sliced 4 Tbsp. margarine 8 oz. pkg. wide noodles salt and pepper to taste Wash and slice cabbage. In large skillet with small amount of water, steam cabbage. When cabbage has cooked down and water is gone, add onion and margarine and brown cabbage slightly. Meanwhile, cook noodles according to package directions. Drain and add to cabbage. Salt and pepper to taste. Simmer and heated through. Serves 10 1 lb. ground beef ½ cup chopped onion 10 oz. pkg. frozen, chopped spinach 8 oz. can tomato sauce 6 oz. can tomato paste ½ tsp. salt dash pepper 1 lb. jar spaghetti sauce 3 cups shell macaroni, cooked 1 cup grated cheddar cheese ½ cup soft bread crumbs 2 eggs, beaten 1 Tbsp. cooking oil Brown ground beef and onion. Cook spinach according to package directions. Drain, reserving liquid. Add enough water to liquid to make 1 cup. Add 1 cup spinach liquid, tomato sauce, tomato paste, salt, pepper and spaghetti sacue to ground beef. Simmer for 10 minutes. Combine spinach with cooked macaroni, cheddar cheese, bread crumbs, eggs and oil. Spread into 9” x 13” baking pan. Top with meat sauce. Bake at 350° for 30 minutes. Let stand 10 minutes before serving. Serves 8 In large heavy pan, heat 3 Tbsp. oil Add: 2 lbs. beef or chicken cubes, 1” or smaller rolled in flour While browning add: ½ tsp. nutmeg 1 Tbsp. chili powder When meat is browned, add: 4 medium sized onions, sliced 1 cloves garlic, minced ¾ cups tomato paste 6 cups water red pepper if desired Simmer until meat is tender. A half hour before serving,heat in small saucepan ½ cup chunky peanut butter 2 Tbsp. oil Serve over medium heat 5 minutes. Add peanut butter mixture slowly to beef stew and simmer over low heat 20 minutes. Serve over rice. Serves 12 10-12 oz. noodles 2 Tbsp. margarine 1 cup sour cream 1 cup milk 2 cups cottage cheese ¼ tsp. pepper 1 tsp. salt ¼ cup chopped chives Cook noodles. Drain. Add margarine immediately and toss noodles until well coated. Stir in sour cream, milk cottage cheese, pepper and salt. Gently fold in chives. Spoon into ungreased casserole dish. Bake at 350° for 25 minutes. 2 lbs. ground beef 2 cloves garlic, minced 3 Tbsp. oil 16 oz. can of tomato sauce 1 qt. canned tomatoes 1 tsp. salt ¼ tsp. pepper 1 tsp. ground oregano 12 lasagna noodles 1 lb. cottage cheese ½ cup grated Parmesan cheese ½ lb. mozzarella cheese ½ lb. Swiss cheese Brown meat and garlic in oil. Add tomato sauce, tomatoes and seasonings. Simmer 30 minutes. While simmering, prepare noodles according to package directions. Cover bottom of 14”x10”x2” greased pan with 1 cup of meat/tomato mixture. Now layer noodles, meat mixture, cottage cheese, noodles, meat mixture, Swiss cheese, noodles, meat mixture, mozzarella cheese, noodles, remaining meat mixture and top with parmesan cheese. Bake at 350 degrees for 45 minutes. Serves 8-10 1 lb. ziti 1 lb. cottage cheese 2 Tbsp. Parmesan cheese 1 egg 1 tsp. parsley flakes 1/8 tsp. pepper 1/8 tsp. salt ¼ tsp. granulated garlic 4 cups tomato sauce ½ lb. mozzarella cheese, grated Cook ziti according to directions. Blend cottage cheese, Parmesan cheese, egg and spices. Add ziti and mix lightly. Pour 1 ½ cups tomato sauce into 9”x13” baking pan. Add ziti mixture. Pour remaining tomato sauce over top. Sprinkle with mozzarella cheese. Bake at 375° for 25-30 minutes. Serves 6 1 cup chopped broccoli 1/3 cup chopped onion 2 cloves garlic, finely chopped 1 carrot, julienned 3 Tbsp. oil 2 cups cup up cooked chicken or turkey 1 tsp. salt 2 medium tomatoes, chopped 4 cups hot cooked macaroni 1/3 cup freshly grated Parmesan cheese 2 Tbsp. snipped parsley Cook and stir broccoli, onion, garlic and carrot in oil in 10 inch skillet over medium heat until broccoli is crisp tender, about 10 minutes. Stir in chicken, salt and tomatoes, heat just until chicken is hot, about 3 minutes. Spoon chicken mixture over macaroni, sprinkle with cheese and parsley Makes 2 stromboli Dough: 1 ½ cup warm water 1 ½ Tbsp. yeast 1 ½ Tbsp. sugar 2 ¼ tsp. salt 3 Tbsp. oil 1 ¾ - 2 cups flour Beat until smooth. Add 2 cups flour or enough to make stiff dough. Knead. Let rise until double. Punch dough down and divide into two equal parts. Roll out dough. Place filling of choice in center of dough. Fold both sides of the dough over onto the center. Pinch both ends closed. Turn over placing seam side down on greased cookie sheet. Bake at 350° for 30 minutes. Possible fillings: salami sausage mushrooms cheese ham pepperoni pizza sauce onions peppers Cajun Catfish (or Chicken) Supreme 1 ½ lbs. catfish (or chicken) fillets, cut in strips 2 tsp. Cajun-style blackened seasoning 4 Tbsp mayonnaise 6 Tbsp. butter 1 cup sliced fresh mushrooms ½ cup chopped fresh parsley 1 cup sliced green or red onions 1 lb small, peeled shrimp (or another cup of mushrooms) 2 (10.74) cans condensed cream of shrimp soup
1.
Sprinkle catfish strips with blackened fish seasoning. Spread catfish with mayonnaise. Place in a shallow dish, cover, and refrigerate for 1 hour.
2.
In a large skillet, melt 4 tablespoons butter. Sear the fish strips until golden, turning once. Transfer to a 9x13 inch baking dish, and arrange fish in a single layer.
3.
In the same skillet, heat remaining 2 tablespoons butter over medium heat. Cook and stir mushrooms in butter until golden. Stir in parsley, green onions, and shrimp. Reduce heat to low, and cook until shrimp are pink and tender. Stir in cream of shrimp soup, and blend well. Ladle soup mixture over fish in baking dish.
4.
Bake at 375° for 30 minutes. serves 4-6 2 cups heavy whipping cream 1 cup milk mixed with 1 Tbsp cornstarch 1 Tbsp chopped fresh basil 1 Tbsp chopped fresh thyme 1 tsp. salt (or more) 2 tsp. ground black pepper (use half of all peppers) 1 ½ tsp crushed red pepper flakes 1 tsp. ground white pepper 1 cup chopped green onions 1 cup chopped parsley ½ lb. shrimp peeled and deveined ½ lb. scallops ½ cup shredded Swiss cheese ½ cup parmesan cheese 1 lb. dry fettuccini pasta
1.
Pour cream into large skillet. Cook over medium heat, stirring constantly until just about boiling. Reduce heat, add herbs, salt, peppers, onions and parsley. Simmer 7-8 minutes or until thickened.
2.
Stir in seafood until shrimp is no longer transparent. Stir in cheeses, blending well.
3.
Cook and drain pasta – serve over noodles. 12 servings 1 (9 oz.) pkg brownie mix 1 egg 1 Tbsp. cold water 1 (14 oz) pkg. individually wrapped caramels, unwrapped 1 (5 oz) can evaporated milk 2 (8 oz.) pkgs cream cheese, softened ½ c. white sugar 1 tsp. vanilla 2 eggs 1 cup chocolate fudge topping
1.
Preheat oven to 350°. Grease the botoom of a 9” springform pan.
2.
In a small bowl, mix together brownie mix, 1 egg and water. Spread into the greased pan. Bake for 25 minutes
3.
Melt the caramels with the evaporated milk over low heat in a heavy saucepan. Stir and heat until mixture has a smooth consistency. Reserve 1/3 cup of this caramel mixture, and pour the remainder over the warm, baked brownie crust.
4.
In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Pour cream cheese mixture over caramel mixture.
5.
Bake cheesecake for 40 minutes. Chill in pan. When cake is thoroughly chilled, loosen by running a knife around the edge, and then remove the rim of the pan. Heat reserved caramel mixture, and spoon over cheesecake. Drizzle with the chocolate topping. Crust 2 Tbsp. butter 1 pkg chocolate oreo cookie crumbs Layer One ½ cup peanut butter 1 cup powdered sugar 4 oz. whipped topping 15 mini Reese’s cups – cut in half Layer Two 1 c. cold milk 3.9 oz. instant vanilla pudding ½ cup powdered sugar 4 oz. whipped topping Top with 15 mini Reese’s cups, cut in half 15 servings 19.8 oz. brownie mix 1 ¾ cup cold milk 2 (3.3 ox.) pkgs instant white chocolate pudding mix 4 tsp. instant coffee granules 2 Tbsp. warm water 2 cups frozen whipped topping, thawed 3 (1.4 oz.) bars chocolate covered toffee bars, chopped
1.
Prepare brownies according to pkg. directions. Bake, cool, cut into 1 inch cubes
2.
In a medium bowl, wisk together milk and pudding until thickened. Dissolve coffee in water and stir into pudding. Fold in whipped topping.
3.
Layer 1/3 brownie, 1/3 pudding, 1/3 candy, repeat until all used. Chill 30 minutes. 12 servings 1 (14 oz.) can sweetened condensed milk 1 ½ cup cold water 1 (3.4 oz.) pkg. vanilla pudding mix 2 cups heavy cream 3 bananas sliced 36 vanilla wafers
1.
In a medium bowl, stir together condensed milk and water. Beat in pudding mix until smooth. Chill 5 minutes.
2.
In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into chilled pudding mixture.
3.
In 2 ½ qt. serving bowl. Spoon 1 cup pudding. Top with 1/3 wafers, bananas and pudding. Repeat layers twice. Chill until serving. Serves 12 3 Tbsp. sugar ¾ cup margarine 2 ½ cups crushed pretzels 8 oz. pkg. cream cheese 1 cup sugar 2 cups whipped topping 6 oz. pkg. strawberry gelatin 2 cups boiling water 2 10 oz. pkgs frozen strawberries 1. Cream together 3 Tbsp. sugar and margarine. Fold crushed pretzels into mixture. Press into 9x13 pan. 2. Bake at 350° for 10 minutes. Cool completely. 3. Cream together cream cheese, 1 cup sugar and whipped topping. Pour over cooled crust. 4. Combine strawberry jello, boiling water and strawberries and spoon over cream cheese mixture. Chill until set. White Chocolate and Walnut Blondie (Applebee’s knockoff) Serves 8 Brownie 1 cup butter ¾ cup brown sugar ¾ cup sugar 1 (3.4 oz.) pkg. instant vanilla pudding 2 eggs 1 tsp. vanilla 1 tsp. salt 1 tsp. baking soda 2 ½ cups flour 8 oz. white chocolate chunks/bits ½ cup chopped walnuts Sauce ½ cup butter, softened ½ cup powdered sugar ¼ cup cream cheese, softened 2 Tbsp. maple syrup ¼ tsp. salt Topping 8 scoops vanilla ice cream ½ cup chopped walnuts
1.
Preheat oven to 350°.
2.
To make brownies – cream butter, sugars and instant pudding. Add eggs and vanilla and beat until fluffy. Mix in dry ingredients. Fold in white chocolate chip s and walnuts. Pour batter into greased 9 x 13 inch baking pan and bake for 30-45 minutes until brownies are golden brown on top. Slice cake into 8 equal slices when cool.
3.
While brownies are baking, combine all ingredients for the sauce in a medium bowl with an electric mixer.
4.
To prepare dessert, heat a skillet in a hot oven for 10-15 minutes ( you can also serve the dessert on a plate). Arrange the cake on the skillet or plate. Heat up the sauce for 30-60 seconds in the microwave until hot. Place a scoop of vanilla ice cream on the cake, then drizzle some of the sauce over the top, followed by a tablespoon of chopped walnuts. Serve immediately. Serves 12 1 lb. Oreo cookies 12 oz. cream cheese softened 3 pkgs. Instant vanilla pudding 1 quart milk 12 oz. container whipped topping 1. Freeze cookies and grind them in food processor until mixture looks like dirt. 2. Combine softened cream cheese, pudding, milk and whipped topping. Beat until smooth, about 3 minutes. 3. Put a layer of cookie mixture in bottom of dish. Add layer of pudding mixture. Repeat layers as often as needed, ending with layer of cookie mixture. Chill 3-4 hours or overnight. ¾ cup flour 1 tsp. baking pwder ½ tsp. salt 3 ¼ oz. pkg. instant vanilla pudding 3 Tbsp. margarine 1 egg ½ cup milk Combine and beat for 2 minutes. Pour into 9 inch pie pan. Drain 1 (15 oz.) can sliced peaches and place over batter. 1 (8 oz.) pkg. cream cheese, softened ½ cup sugar 1 Tbsp. peach juice Combine the above and spoon within 1 inch of the edge of the batter. Sprinkle with 1 tablespoon sugar and 1 teaspoon cinnamon. Bake at 350° for 30-35 minutes (45-60 minutes when doubled). 1 cup mayonnaise or Miracle Whip Salad Dressing 1 ½ cup sugar 1 tsp. vanilla ½ cup cocoa 2 cups flour 2 tsp. baking soda ½ tsp. salt 1 cup warm water Mix together salad dressing, sugar, vanilla and cocoa in medium mixing bowl. In a separate bowl sift together flour, baking soda and salt. Alternately add water and flour mixture to salad dressing mixture. Grease and flour a 9x13 cake pan. Pour cake batter into pan. Bake at 350° for about 40 minutes. Beat together thoroughly: 2 cups sugar 1 ½ cups oil Add, beating until fluffy: 4 eggs, well beaten Sift together and blend in: 2 cups flour 2 tsp. baking powder 1 ½ tsp. baking soda 1 tsp. salt 2 tsp. ground cinnamon Fold in: 2 cups finely grated raw carrots 1 cup crushed pineapple, drained 1 cup angel flake coconut ½ cup copped nuts Pour into 3 greased and floured 8 inch layer pans and bake at 350° for 25-30 minutes. Bake ina 9x13 pan for 40-45 minutes. Frost with cream cheese frosting. 2 ¼ cups flour 1 2/3 cups sugar 2/3 cups shortening 1 ¼ cups milk 3 ½ tsp. baking powder 1 tsp. salt 1 tsp. vanilla 5 egg whites Heat oven to 350°. Grease and flour rectangular pan 13x9 or 2 – 8” or 9” round pans. Beat all ingredients except egg whites on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Pour into pans. Bake until wooden toothpick inserted in center comes out clean or until cake springs back when touched lightly in center, rectangle 40-45 minutes, rounds 30-35 minutes. 1 cup flour ¾ cup sugar 2 Tbsp. cocoa 2 tsp. baking powder ¼ tsp. salt ½ cup milk 2 Tbsp. oil 1 tsp. vanilla ½ cup chopped nuts ½ cup brown sugar ¼ cup cocoa 1 ¾ cup hottest tap water Preheat oven to 350°°. Stir together flour, sugar, cocoa, baking powder and salt in ungreased 9” square pan. Mix into four mixture (with a fork) milk, oil, and vanilla. Mix until smooth. Stir in nuts. Spread mixture evenly in the pan. Sprinkle brown sugar and cocoa over mixture in pan. Pour hot tap water over all of mixture. Bake for 40 minutes. Let stand 15 minutes. Serve over ice cream. 1 ½ cup butter 2 c. sugar 4 eggs 1 tsp. vanilla 5 c. flour 2 tsp. baking powder 1 tsp. salt Cream butter and sugar. Beat in eggs and vanilla. Stir in the flour, baking powder and salt. Cover and chill for at least 1 hour. Roll dough ¼ - ½ “ thick or roll in balls, roll in sugar and flatten with glass on greased pan. Bake at 400° for 6-8 minutes. makes about 8 dozen Cream together thoroughly: 1 cup margarine 1 cup peanut butter 1 cup brown sugar Add, beating well: 2 eggs 2 tsp. vanilla ¼ cup milk Add: 3 cups flour 1 tsp. baking soda 1 tsp. salt Have ready: Chocolate kisses to garnish Shape into 1” balls and roll in granulated sugar to coat. Place on greased baking sheet. Bake at 350° for 8 minutes. Remove and place a chocolate kiss in the center of each cookie. Press slightly. Return to oven and bake 2 minutes more. makes about 7 Dozen Cream together thoroughly 1 ½ cups shortening 2 cups brown sugar Add, beating until fluffy: 2 eggs 2 tsp. vanilla Blend in: ¾ cup molasses Sift together and add: 5 cups flour 4 tsp. baking soda 1 tsp. salt 2 tsp. ground cinnamon 1 tsp. ground ginger ¼ tsp. ground cloves Chill dough for 1 to 2 hours. Drop by spoon into a owl of granulated sugar. Roll into 1 inch balls, coating well. Place on greased baking sheet and bake at 350 degrees for 10-12 minutes. makes 4 dozen buckeyes 2 cups peanut butter 1 cup margarine, softened 5 ¼ cup powdered sugar 2 tsp. vanilla 2 cups chocolate chips Combine peanut butter, margarine and vanilla. Add powdered sugar and work together thoroughly with hands until well blended Shape into balls. Chill slightly. Melt chocolate chips and dip peanut butter balls in chocolate. Place on waxed paper to cool until firm. (A few teaspoons of paraffin wax stirred into the melted chocolate will help keep the chocolate from melting in one’s hands after cooling.) ½ cup margarine ½ cup shortening ½ tsp. vanilla 1 cup sugar 1 ¾ cups sifted flour ½ tsp. salt ¾ tsp. baking powder ½ cup almonds (finely chopped) 1 cup chocolate chips, finely chopped or blended Cream together butter, shortening, vanilla and sugar until ligh and fluffy. Sift together flour, salt and baking powder and stir into sugar mixture. Add almonds and chocolate. Blend thoroughly. Shape on waxed paper into two 9” rolls. Roll up. Chill several hours or overnight. Unroll and cut into 1/8 inch slices. Place on ungreased baking sheet. Bake at 375° for 8-10 minutes. 4 eggs 6 Tbsp. 2 cups sugar 1 ½ cups flour 1 cup butter or margarine ½ tsp. salt 1 tsp. vanilla Melt cocoa with butter over low heat. Add other ingredients with vanilla. Bake at 350° for 20-30 minutes in 9”x13” pan. makes 2 dozen Combine: ¼ cup lukewarm water 2 pkgs dry yeast ½ tsp. lemon extract In large bowl combine: 4 cups flour 1 tsp. salt ¼ cup sugar Cut in: 1 cup shortening Combine and add to flour mixture: 2 beaten eggs 1 cup milk yeast mixture Mix lightly. Refrigerate several hours or overnight. Divide dough in half and roll out. Sprinkle ½ cup sugar and 1 tsp. cinnamon onto rolled ou dough. Roll up dough and cut into slices Bake at 400° for 10 minutes Frost with lemon frosting ½ cup margarine 4 cups powdered sugar 1/3 cup milk dash salt 4 tsp. lemon juice Applebee’s Hot Artichoke and Spinach Dip 10 oz. frozen chopped spinach, thawed 14 oz. can artichoke hearts, drained and roughly chopped 1 cup shredded Parmesan/Romano cheese blend ½ cup shredded mozzarella 10 oz Alfredo sauce 1 tsp. minced garlic 4 oz. softened cream cheese Preheat oven to 350°. Combine ingredients in a bowl and spread mixture into a small baking dish. Bake for 30 minutes or until chesses are bubbling and melting. 6 oz. can crab meat 8 oz. cream cheese, softened bottle of cocktail sauce Mix cream cheese and crab meat. Place cream cheese mixture in the middle of a plate and pour cocktail sauce around it. Serve with crackers. makes at least 12 servings 8 oz. container sour cream 1 ½ cups mayonnaise ¼ cup chopped green onion 1 pkg Knorr’s vegetable soup mix 2-10 oz. pkgs. Frozen spinach, thawed and well drained 8 oz. can water chestnuts, chopped Mix all ingredients thoroughly. Refrigerate until completely chilled. May be served in a round loaf of bread. Serve with vegetables or crackers. makes 12 pretzels 1 Tbsp. Yeast 1 Tbsp. sugar 1 1/3 cup warm water ½ tsp salt 3 ½ - 4 cups flour Sprinkle yeast over water and blend until dissolved. Stir in sugar, salt and flour to form dough. Knead dough for 5 minutes. Divide dough into 12 pieces and roll and shape into pretzel shapes. Place on greased cookie sheet. Mix 1 egg and 1 Tbsp. water ad brush on pretzels and sprinkle with salt. Bake at 425° for 15-20 minutes. makes 10 servings 2 cups chocolate chips ½ cup margarine 1 cup peanut butter 12 cups Rice Chex or Crispex cereal 2 cups powdered sugar Heat chocolate chips margarine and peanut butter on low heat Stir constantly until smooth. Pour sauce over cerea and mix well. Place chocolate coated cereal 16 servings 1 cup powdered milk 1 cup powdered non-dairy creamer 1 cup French vanilla flavored powdered creamer 2 ½ cups white sugar 1 ½ cups unsweetened instant tea 2 tsp. ground ginger 2 tsp. ground cinnamon 1 tsp. ground ginger 1 tsp. ground cardamom 1 tsp. allspice (for spicy) 1 tsp. nutmeg (for spicy) ¼ tsp. white pepper (for spicy)
1.
In a large bowl, combine milk powder, non-dairy creamer, vanilla flavored creamer, sugar and instant tea. Stir in ginger, cinnamon, cloves and cardamom. In a blender or food processor, blend 1 cup at a time, until mixture is the consistency of fine powder.
2.
To serve: Stir 2 heaping tablespoons Chai tea mixture into a mug of hot water. ½ cup instant tea 2 cups Tang 3 oz. lemonade powder ¾ cup white sugar ½ tsp. ground cinnamon ½ tsp. ground allspice ¼ tsp. ground cloves 4 cups weak tea (1bag for 4 cups water) ½ cup sugar 2 cups cranberry juice ½ cup orange juice ¼ cup lemon juice Dissolve sugar in hot tea. Add remaining ingredients. Heat through.
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