1 1/2 lbs ground beef
3/4 cup applesauce
3/4 cup crushed corn flakes
1 med onion, finely chopped
SAUCE:
1/2 cup ketchup
1/2 cup barbeque sauce
1/2 cup water
mix ground beef, applesauce, corn flakes and onion together. shape into small balls and place in a 9″x13″x2″ baking dish. in a small bowl, mix together ketchup, barbeque sauce and water. pour sauce over meatballs. cover pan with foil and bake at 375 degrees for 45 minutes. uncover and bake an additional 15 minutes.
2 whole eggs
2 1/2 tbs sugar
1/2 tsp salt
1/2 tsp vanilla
2 cups milk
1 cup flour
2 1/2 tsp baking powder
12 slices texas-style bread (or any bread of choice), cut in half diagonally
cinnamon sugar topping (recipe follows)
maple syrup OR fresh fruit topping
mix eggs, sugar, salt, vanilla, and milk until well blended. slowly add flour and baking powder and mix until smooth. dip bread slices in batter, allowing any excess to drip off. fry in a hot skillet with 1″ of oil until golden brown on both sides. drain on absorbent paper towels. while toast is still warm, roll in cinnamon sugar topping.
serve immediately with maple syrup or fresh fruit topping.
CINNAMON SUGAR TOPPING:
4 tsp cinnamon
3/4 cup granulated sugar
makes 6 servings
1 cup oil
3/4 cup sugar
1 cup red wine vinegar
6 cups buttermilk
1 tsp black pepper
1/2 tsp salt
2 cups sour cream
2 cups mayonnaise
1 (6 oz) can coconut cream
in a blender or food processor with a steel blade, combine all ingredients and blend well.
refrigerate any unused portion.
makes 1 gallon
4 oz molasses
2 cups milk
1 egg
1 cup flour
1 cup rye flour
1 cup whole wheat flour
3/4 cup corn meal
2 tsp salt
1/2 cup milk
1 tbs baking powder
in a large mixing bowl with an electric mixer, combine molasses, 2 cups milk, and egg. mix on medium speed for about 4 minutes. sift together flours, corn meal, and salt and add to molasses and blend for 1 minute. dissolve baking powder in half cup of milk and add to flour mixture. blend well, scraping down sides of bowl and mixing until well incorporated.
using 3 canning jars with tight-fitting lids, spray inside of jars with non-stick cooking spray. divide batter evenly among jars and close lids. place closed jars in a large pot of boiling water, standing upright, and cover pot. reduce heat to a simmer and steam bread for approximately 1 hour, 45 minutes. check pot frequently and replenish water as necessary. do not let pot go dry, or jars may break. when bread is done, remove from pot and allow to cool for 2 hours.
refrigerate any unused bread.
makes 3 (1 lb) loaves
3 cups water
2 cups cauliflower, cored, chopped
1 cup carrots, sliced
1/4 cup onions, chopped
1 tbs parsley, chopped
2 chicken bouillon cubes
salt
white pepper
in a 2 1/2 qt saucepan, add all ingredients but salt and pepper. cover and simmer until vegetables are tender (about 20 minutes). strain off and reserve most of the liquid. place vegetables in a food processor and puree. add vegetables and reserved liquid back into the pot add salt and pepper to taste, and reheat.
makes 1 qt.
1 lb whole mozzarella cheese
3 eggs, beaten
1/2 cup flour
1 cup bread crumbs
1/4 cup parsley, chopped
4 cups vegetable oil, for frying
marinara sauce
cut mozzarella cheese into 3″ sticks about 1/2″ thick. combine bread crumbs and chopped parsley in a small bowl and set up beaten eggs in another. place flour on a plate. first, thoroughly dust cheese sticks in flour, shaking off any excess. dip in beaten egg, coating thoroughly, and then in bread crumbs. press lightly to ensure an even coating. refrigerate 15 minutes to allow breading to set up.
in the meantime, heat oil in a heavy skillet just large enough to allow for 2″ of oil. when oil is hot, fry a few cheese sticks at a time to a golden brown. drain on paper towels. repeat until all cheese has been fried.
serve hot with marinara sauce on the side for dipping.
4 servings
Although they can seem complicated, food labels are an important part of understanding what we are eating. To learn the basics of what different types of information on a food label mean, keep reading…
SERVING SIZE: Based on the amount of food people typically eat. The serving size influences all the nutrient amounts listed on the top part of the label.
SERVINGS PER CONTAINER: It’s important to understand that this number represents the entire amount of food included in the packaging and that nutrient listings are based on the serving size, not servings per container!
CALORIES & CALORIES FROM FAT: The number of calories in a single serving of the food is listed on the left of the label and tells you the amount of energy in the food. The listing for “calories from fat” is also important because it’s good to limit fat intake. The calories in a food come from either fat, protein, or carbohydrates.
%DAILY VALUES: These are the recommended percentages of nutrients an ADULT should consume each day. The percentages are similar for adults and kids, although kids may need more or less of a particular nutrient based on their age and size.
Some Daily Values are based on the amount of calories and energy a person needs. These include carbohydrates, proteins, and fat. The other Percent Daily Values (sodium, potassium, vitamins, and minerals) stay the same no matter how many calories a person eats.
TOTAL FAT: Number of fat grams contained in one serving. The different kinds of fat (saturated, unsaturated and trans fat) may be listed separately on the label.
CHOLESTEROL AND SODIUM: Indicate how much of these nutrients are in a serving of food. These are usually listed in milligrams and are included because many people need to limit their intake of salt and cholesterol.
TOTAL CARBOHYDRATE: Indicates how many carbohydrate grams (a body’s primary source of energy) are in one serving.
PROTEIN: Often measured in grams, lists how much protein is in a single serving.
VITAMIN A & C: Two of the most important vitamins, each is given a Percent Daily Value. If a food gives 20% of the recommended daily allowance (RDA) of Vitamin A, that one servings gives an adult 1/5 of the Vitamin A needed for the day.
CALCIUM AND IRON: Two of the most important minerals because they contribute to strong bones and healthy blood.
3 cups sugar
3 cups flour
2 sticks butter
1/2 tsp baking powder
1/2 cup Crisco
1/4 tsp salt
5 large eggs
1 cup milk
1 tbs flavoring, to taste: vanilla, lemon, almond, etc
bring all ingredients to room temperature. combine sugar, butter, and Crisco. cream well. add eggs, one at a time, beating well after each one. in a separate bowl, combine flour, baking powder and salt. add milk and flour alternately. grease a fluted cake pan and fill with batter. bake at 350 degrees for 1 1/2 hours, or until cake tests done. DO NOT OPEN THE OVEN DOOR FOR THE FIRST HOUR THE CAKE IS BAKING.
20 med shrimp, peeled and deveined
5 tbs butter
dash of red pepper flakes
dash of mrs. dash table blend seasoning
6 fresh basil leaves
black pepper, to taste
1 cup plus 1/4 cup white wine
1 tbs cornstarch
juice of 1 lemon
1/8 cup parmesan cheese
fettuccine pasta
melt butter in a frying pan. add shrimp, lemon juice, 1 cup white wine, pepper, red pepper flakes and mrs. dash. cook over medium heat until shrimp turn pink. add in basil leaves and continue to cook over low heat for about 5 minutes. in a small bowl, dissolve cornstarch in 1/4 cup white wine. add cornstarch mixture to shrimp and stir until thickened. if the sauce becomes tooth thick, you can thin by adding white wine. add parmesan cheese. serve over fettuccine pasta.
2 lbs ground beef
2 cups instant rice
2 quarts chunky salsa
brown ground beef and drain. add rice and salsa to ground beef and pour into a crockpot. cook on HIGH until rice is tender, approximately 3-4 hours.
