1 tbs fruit pectin
1/4 tsp dried herb (oregano, basil, thyme, tarragon, savory OR dill weed)
2 tsp sugar
1/8 tsp ground mustard
1/8 tsp salt
1/8 tsp pepper
1/4 cup water
2 tsp vinegar
1 clove garlic, minced
in a small bowl, combine pectin, herb of choice, sugar, mustard, salt and pepper. stir in water, vinegar and garlic. chill. refrigerate leftovers.
makes 1/3 cup
PLACE FOOD IN THE RIGHT PLACE ON THE GRILL – Grills give off heat in a very different way than your stove or oven. To ensure your food is properly cooked and not burnt, be sure to grill meats and veggies approximately 4″ from the heat source. With chicken, which is more likely to burn, 6″-8″ away is best.
The biggest hamburger that was served was 8266 pounds. It was made at the Burger Fest in Seymour, Wisconsin.
Tablecloths were originally used as a towel to wipe one’s fingers & hands after eating.
1 (14 oz) can sweetened condensed milk
1/2 cup unsweetened cocoa
1 1/2 tsp vanilla extract
1/8 tsp salt
6 1/2 cups hot water
mini marshmallows (optional)
in a large saucepan, combine sweetened condensed milk, cocoa, vanilla & salt; mix well. over medium heat, slowly stir in water; heat through, stirring ocasionally. DO NOT BOIL! top with marshmallows, if desired.
makes 2 qts
1 cup Judges 5:25 (last clause – butter)
1 3/4 cups Jeremiah 6:20 (sugar)
1/4 cup Proverbs 24:13 (honey)
6 Job 39:14 (eggs)
3 3/4 cups 1 Kings 4:22 (flour, reserve 1/2 cup)
1 tsp Leviticus 2:13 (salt)
3 tsp Amos 4:5 (baking powder)
1 1/2 tsp cinnamon
1/2 tsp cloves
1 tsp allspice
1 tsp nutmeg
1 cup Genesis 24:11 (buttermilk)
1 Kings 10:2 (spices)
1 tsp Amos 4:5 (raisins)
2 cups Revelations 6:13 (cut-up figs OR dates)
1 cup Numbers 17:8 (chopped almonds)
preheat oven to 300°. heavily grease & flour a 10″ tube pan or bundt pan or two 9″x5″x3″ loaf pans. in a large bowl, with an electric mixer, beat the butter until smooth. on low speed, add sugar gradually. beat in well. blend in honey. add eggs, one at a time. combine remaining dry ingredients alternately with buttermilk. toss reserved 1/2 cup flour with raisins, figs and almonds. pour batter into pan. cut through batter to distribute evenly. bake 1 1/2 hours or until a tester in the center comes out clean. let cool in pan for 30 minutes.
1 1/2 cups uncooked penne pasta (6 oz)
1 lb beef boneless sirloin steak, cut into thin strips
1/2 tsp peppered seasoned salt
1/2 cup sun-dried tomatoes packed in olive oil & herbs, drained & cut into thin strips
2 tbs oil from sun-dried tomatoes
4 med green onions, sliced (1/4 cup)
1 (6-6 1/2 oz) marinated artichoke hearts, drained
2 tbs chopped fresh basil leaves
cook and drain pasta as directed on package.
while pasta is cooking, spray a 12″ nonstick skillet with cooking spray; heat over medium-high heat. add beef to skillet; sprinkle with peppered seasoned salt. cook 2-3 minutes, stirring occasionally, just until brown.
stir tomatoes, 1 tablespoon of the oil and the onions into the beef. cook 1-2 minutes, stirring frequently, until hot. stir in the artichoke hearts, pasta and the remaining 1 tablespoon oil. cook 1-2 minutes, stirring constantly, until hot. sprinkle with basil.
4 servings
BASIC BEANS
1 lb dried beans, picked over & rinsed
1 lg yellow onion, quartered (optional)
2 cloves garlic, crushed (optional)
2 bay leaves (optional)
soak the beans in enough water to cover plus an inch or two for 8 hours or overnight.
drain the beans and place them in a 5 1/2-6 qt slow cooker. add the onion, garlic, and bay leaves, if using, and enough water to cover (6-8 cups). cover & cook on HIGH for 8-12 hours, or longer, depending on the type of bean.
makes 5-6 cups
SOUTHWEST BEANS
1 recipe BASIC BEANS
1 (4 oz) can chopped green chilies, drained
1 tsp ground cumin
1 tsp paprika
salt and freshly ground black pepper
drain the cooking liquid from the beans, then stir in the chilies, cumin, and paprika, and season with salt and pepper. reduce the heat setting to LOW, cover, & cook for 30 minutes to blend the flavors. add some water or stock if you prefer a saucier consistency.
ASIAN-FLAVORED BEANS
1 recipe BASIC BEANS
2 tbs tamari OR other soy sauce
2 scallions, minced
1 tbs toasted sesame oil
just before serving, drain the beans & stir in the tamari, scallions, & sesame oil.
MEDITERRANEAN BEANS
1 recipe BASIC BEANS
1 tbs olive oil
2 cloves garlic, minced
1/4 cup pesto (homemade OR store-bought)
1/4 cup sun-dried tomatoes, soaked in hot water to cover until softened, drained, & chopped
just before serving, heat the oil in a small skillet, add the garlic, and cook until fragrant, about 30 seconds. stir in the pesto and tomatoes. drain the beans, then stir in the pesto mixture.
VERY VEGGIE BEANS
1 recipe BASIC BEANS
1/3 cup fresh OR frozen corn kernels, cooked until tender in boiling water & drained
1/3 cup chopped roasted red bell pepper
1/3 cup chopped fresh tomato
1 tsp liquid smoke (optional)
salt & freshly ground black pepper
shortly before serving, drain the beans ,then stir in the corn kernels, roasted bell pepper, tomato, & liquid smoke, if using. season with salt & pepper.
CUPCAKE BATTER:
2 cups flour
1 1/4 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/2 cups sugar
2 lg eggs
3 oz unsweetened chocolate, melted & cooled
1 1/2 cups buttermilk
1 tsp vanilla extract
CHOCOLATE BUTTERCREAM FROSTING:
1/2 cup plus 2 tbs (1 stick + 2 tbs) unsalted butter, at room temperature
4 cups 10x sugar
2 oz unsweetened chocolate, melted & cooled
1/4 tsp salt
3-4 tbs half-and-half, heavy cream, OR buttermilk, or as needed
1 tsp vanilla extract
preheat the oven to 350°. line a muffin pan or pans with paper cupcake liners.
whisk together the flour, baking powder, and salt in a bowl. set aside.
in a large bowl, using an electric mixer, cream the butter and sugar together until light, about 2 minutes. add the eggs one at a time, beating well after each addition. blend in the cooled chocolate. add the flour mixture alternately with the buttermilk, beating until smooth and well blended. mix in the vanilla.
fill the cupcake liners 2/3 full with the batter. bake in the center of the oven for 20 to 25 minutes, or until a cake tester or toothpick inserted into the center of a cupcake comes out clean. cool the cupcakes in the pans for 5 minutes, then remove to wire racks too cool completely.
while the cupcakes are cooling, prepare the frosting. in a large bowl, with an electric mixer, cream the butter until light. add the sugar, chocolate, salt, and 3 tablespoons half-and- half and beat until smooth. blend in the vanilla. or make the frosting in a food processor. if the frosting is too thick, add more half-and-half by the teaspoon.
spoon the frosting onto the cupcakes and swirl it over the top of each one in a circular motion, creating a peak. let stand until the frosting is set.
makes 18 cupcakes
1 cup canned kidney beans, rinsed & drained
1 cup canned pinto beans, rinsed & drained
1 cup canned black beans, rinsed & drained
1 (14 1/2 oz) can no-salt added stewed tomatoes
2 cups chicken broth (preferably reduced-sodium)
2 tbs hot salsa
1/2 tsp cumin
1/2 tsp salt
1 cup shredded cheddar OR monterey jack cheese
2 scallions, thinly sliced
2 tbs chopped cilantro
1/4 cup pitted black olives, sliced into rings
1/3 cup reduced-fat sour cream
in a large saucepan, combine the beans, tomatoes, broth, salsa, and cumin. stir to blend and bring to a boil over medium-high heat. reduce the heat to medium-low and simmer, stirring occasionally, for 5 minutes. stir in the salt.
to serve, ladle the chili into 4 bowls & garnish with the cheese, scallions, cilantro, olives, & sour cream.
4 servings
