Biscuits, Drop Biscuits & Mayonaise Biscuits

2c flour

2 tsp baking powder

1 tsp salt

4 tbsp butter

3/4 c milk

 

Mix dry ingredients, cut in butter, add milk and mix. 

Preheat oven to 450.

Roll out and cut 2 dozen 1/2 in thick 1 1/2 inch circles.

Place together or apart in a greased baking pan and bake for about 8-15 minutes (until tops are golden brown). 

 

To make drop biscuits use biscuit recipe above and increase the amount of milk to 1 c or 1 1/4 c depending on desired consistency and spoon mix onto a greased baking pan then continue as with regular biscuits. (no rolling)

 

To make mayonnaise biscuits use biscuit recipe from above and increase milk to 1 c and add 1/4 c mayonnaise continue recipe as with biscuits. (no rolling)

Chicken and Dumplings

For the soup base you will need:
1 lb chicken breasts or 1 whole chicken
4 carrots
4 stalks of celery with greens
1 head of cabbage halved
3 to 4 potatoes peeled
(Any other vegetables you would like to add.)
Seasoning’s are to taste. Salt, Pepper, Garlic, Onion, Paprika, etc. (I used a dash of chili powder as well)
For the dumplings you will need:

1 ½ c flour
3 tbsp butter
¾ c. milk
2 tsp baking powder
1 tsp salt
(Here I use garlic and herb seasonings to add to the flavor of the dumplings my new favorite is a “Grill Mates” brand and I use between 1 and 2 tbsp. However I would like to add that when I have it I prefer to use fresh herbs and garlic because it just adds texture and flavor that can’t be beat.)

Put the chicken in a pot and fill with cold water until the water just covers the top of the chicken. Heat and simmer until the meat is tender and falling apart, (or off the bone).
Add your vegetables, chopping to desired size. Add seasonings. Continue to simmer until vegetables are done.
When you have added your vegetables mix your dumplings by adding all your dry ingredients to a bowl… stir until well blended.
Cut in the butter then add milk. Cover and let sit until your vegetables are just about done cooking then add the dumplings slowly dropping from a spoon (size is completely dependent on you) into soup spreading them out so you are not dropping the dumplings on top of each other.
Most dumpling recipes say to cook until the dumplings float. I like slightly less solid dumplings, so I add a little more milk to make the mixture more like a drop biscuit than a rolled biscuit, which means that they float almost immediately. I just recommend gently swirling the pot until your dumplings are completely covered and then letting the pot simmer about 5 minutes.
If you stir the pot before your dumplings are done your soup will thicken and you’ll lose some of your dumplings. If that’s your desired effect (it’s how I make it). Then before adding your dumplings remove about 1 cup of your broth and set to the side. Add your dumplings and when you have approximately 4 spoons left in your dumpling mixture add the broth you set aside and stir until mixed, then add back to the pot. No need to stir as your soup is still simmering, but if you feel a need, just gently swirl the pot.
4 hours ago · Like

Also I should add that if you feel like you're adding too many vegetables then you can cut them back. I had to revise this for the "normal" person... meaning I cooked my soup in a 12 qt stockpot and I don't think most people are going to be cooking enough to feed an army.

Scalloped Potatoes

3 to 4 c thinly sliced potatoes (I used about 6 med potatoes)  
1 tbsp. minced onion
1.25 c hot milk.
salt
pepper
1-2 tbsp margarine

After slicing your potatoes layer them in your baking dish, (A food processor comes in really helpful here.)
Sprinkle each layer of potatoes with minced onion, salt, & pepper and dot with butter/margarine.
Once you have all your potatoes layered in the dish add your hot milk.
Bake uncovered about 1 hr 15 min.

 The recipe calls for minced onion, I can't use onions in my cooking at all anymore thanks to allergic reaction, so that part I leave out and my family still likes it, a lot.  Also, I use evaporated milk in place of  2% or whole, it just adds a creamier flavor to the dish.  We usually add something to the dish such as ham or Lil' Smokies, and really love to layer cheese in with the salt/pepper/margarine.
Also, if I use cheese, I leave out the margarine completely.  With anything added to the recipe (unless it's liquid) I find it works better if you layer it in with each layer of the potatoes.

Like with all recipes, I play around with them until everyone is happy.
I have found that using my 1.5 qt. casserole dish and cooking this with the lid on works just as well as open cooking and saves a little time if you're in a hurry to get dinner on the table.

Macaroni and Cheese

Macaroni and Cheese (or in this case Penne and Cheddar).

Ingredients

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 2 cup cheese or cheese blend
• 8 oz, (about half a 1 lb box of penne or noodle of choice)
• Season to taste, I use salt, pepper, garlic and a touch of chili powder.

Directions

1. In a small saucepan over medium heat, melt butter. Add flour and stir until the butter and flour are well combined. Pour in milk, stirring constantly as it thickens.  (This is your "white sauce")
2. Set water to boil for noodles.  I add about 1 tbsp oil to the water to keep the noodles from sticking to each other.
3. Add cheese to white sauce.  Stir in well and keep on low heat. Stir periodically while the noodles are boiling. (Now you have a yummy cheese sauce.)
4. Add noodles to the water and boil for about 7-10 minutes depending on how firm/soft you like your noodles.
5. Strain noodles and combine cheese sauce and noodles.

Here you can either put your mac and cheese in an oven safe dish, sprinkle with a little more cheese and bake for about 20 min @ 325 or serve.  I like to serve mine with a light dusting of chili powder.

Hope you enjoy!

Oatmeal Chocolate Chip Cookies

In the middle of making cookies I discovered that my milk had gone bad, so... I made a substitution. :D

1 c. butter
1 c. sugar
1 c. brown sugar packed firmly
2 eggs
1.5 tsp vanilla
1 c sour cream
1.5 c. flour
1 tsp baking soda
1/2 tsp salt
4 c. oatmeal (dry, I did use Quaker Quick Oats but that's personal preference)
1 pkg chocolate chips (recipe calls for 1 c. but come on... really like you're not going to put as much chocolate as you can in them!)

Preheat your oven to 375. In a large bowl blend butter and sugars together adding the sugar gradually.  Add eggs, sour cream and vanilla; beat well.  Add flour, salt and soda; mix well. Stir in oats and chocolate chips. Drop by rounded tablespoonfuls 2 inches apart onto non-greased cookie sheets.  Bake for 13 to15 min or until golden brown. Remove from oven and let stand for 5 min before placing cookies on a wire rack to finish cooling.

Caramel Sauce

One can of sweetened condensed milk.
Place can of sweetened condensed milk into an already boiling pot of water making sure the can is completely covered by the water.
Gently boil for about 2.5-4 hours, making sure to check that the can is still covered by the water.  The longer you boil it the thicker and more rich your caramel sauce is.
Cool, open, and serve.

Basil Oil

You could also use cilantro, oregano, dill, parsley, or mint for this "flavored oil".

1/2 c fresh basil leaves
2.5 c olive oil

Blanch basil leaves and some of the stems.  Rinse under cold water; pat dry.
Puree in a blender along with an equal amount of oil .  Pour into a small glass jar and add twice as much oil as puree mixture.
Cover and shake well.
Refrigerate oil overnight.  Bring back to room temperature and pour through a strainer lived with damp cheesecloth.  Do not press on teh solids.



Refrigerate oil, covered, for up to two weeks.

For the kids

Pennsylvania Dutch Funnel Cake

Oil - (for deep frying) <I use Canola>
1 1/3 c sifted flour
1 tsp baking powder
2 tbsp sugar
1/8 tsp salt
2/3 c milk
1 egg
confectioners sugar or molasses <topping of choice>
funnel

Add enough oil to a frying pan to measure at least 2 inches deep.  (You could also use a pot instead of a pan).  Heat to 375F.  (This varies on each stove I've used but would be about Med to Med High heat)
1.  Mix flour, sugar, salt and baking powder into a bowl and mix to blend dry ingredients.
2.  Add egg and milk to a small bowl and mix until well blended, then add to the dry ingredients and mix until smooth.
3. Fill your funnel with the mix, using your finger to cover the opening at the spout.  Dribble the mix into the heated oil, swirling into circles from the center out.  Each cake should be about 3 inches in diameter.
4.  Fry until golden brown, then remove and drain on a paper towel, sprinkle with powdered sugar, drizzle with molasses, or add whatever topping you prefer.  (My favorite is to top with strawberries and whipped cream.)



I will add a picture as soon as I take one.  Sorry my camera is on the fritz.

Hollandaise Sauce

2 egg yolks
3 tbsp lemon juice
1/2 c very cold butter/margarine

In a small saucepan, stir egg yolks and lemon juice with wooden spoon.  Add half of butter (1/4 c).
Stir over low heat until butter is melted.
Add the rest of the butter and continue stirring until butter is melted and sauce is thickened.  Be sure butter melts slowly giving the eggs time to cook and thicken without curdling.

You can refrigerate leftovers and reheat by adding a little hot water while warming on low heat.


Bearnaise Sauce is Hollandaise Sauce +
1 tbsp minced parsley
1/2 tsp dried terragon and 1 tbsp tarragon vinegar

Mousseline Sauce is Hallandaise Sauce+
1/4 c whipped cream (fold in to sauce)


These are some of my favorite sauces.  Thought I'd share. :)

Pancakes

Pancakes:

Wet in one bowl:

beat these together

2 eggs (slightly beaten)

3 Tbsp. butter not margerin

then add

2 cups sour milk (This is viniger in Milk)

2-3 Tbsp. sugar

Dry in another:

mix all this

2 cups flour

1 tsp. baking soda

1 tsp salt

1 1/2 tsp baking powder

Contributed by: Lil' Sis

Thai Grilled Chicken Wings

Thai Grilled Chicken Wings

1 1/2 lbs. wings1/2 C. water1/4 C. soy sauce1/4 C. Worcestershire saucegrated zest of 1 limejuice from 1 lime2 T. fresh grated ginger1T. sugar3 garlic cloves minced1/4 t. crushed hot red pepper flakes

Cut off wing tips and then cut the rest of the wings into 2 pieces.

To make the marinade, combine all remaining ingredients into a bowl, add chicken wings, toss to coat. Cover bowl and refrigerate at least 4hours but best overnight, turning occasionally.

Preheat grill for at least 5 minutes then turn to medium. cook for 15 to 20 minutes until golden brown. You can put the marinade on the cooking chicken until the last 5 minutes of cooking.

Grilled Thai Chicken Wings

INGREDIENTS:

4-5 pounds chicken wings

1/4 cup oyster sauce

1/4 cup dry red wine

1/4 cup honey

4-5 green onions, finely chopped

4 cloves garlic minced

2 tablespoons chili sauce

2 tablespoons fresh cilantro, chopped

1 tablespoon lemon juice

2 teaspoons soy sauce

PREPARATION:

Cut wings into two pieces and discard wing tips. Place chicken into a resealable plastic bag. Combine remaining ingredients and pour mixture over wings. Move around to coat well, seal bag, and place into refrigerator for 1-3 hours.

Preheat grill for medium heat. Remove wings from bag and reserve marinade. Place wings on the grill and baste liberally with marinade. Cook for 20 minutes, turn, and coat with marinade again. Allow to cook for another 20-30 minutes. Discard remaining marinade. When juices run clear and meat no longer appears pink, remove from heat and serve.

Contributed by: Lil' Sis

Oven Baked Stew

Heat oven to 350 degree's

2 lbs. Stew Meat

1 Lrg. Onion, cut into eighths

6-8 carrots pealed & chunked

1- 28 oz. can crushed tomatoes

1- 7 oz. can El Pato

3 bay leaves

6 slightly choped garlic pods

8 medium to large potatoes

2 cups beef broth

1/3 c. flour

1 T. worcestershire sauce

2 t. salt

1 t. sugar

1 t. dried marjoram leaves

1/2 t. pepper

1 t. garlic powder

Directions:

In a Dutch oven or stonewear that has a lid, put the ingrediants from the stew meat to the potatoes in the cooker, in a 1-2 quart bowl mix the remaining ingrediants with a wisk until mixed well then poor into dutch oven and mix with meat and veggie mixture. Cover and put in the oven for 2-2.5 hours or until potatoes and meat are tender.

The MUCH anticipated Enchiladas!

Ingredients

• 1 lb ground beef
• 1/2 c chopped onion (or about 1/4  c dried minced)
• 1 tsp salt
• 8 6-inch flour tortillas
• taco sauce
• 1 c shredded cheddar (I use a mixed blend, mexican)
• 4 tbsp butter/margerine
• 4 tbsp flour
• 2 tsp (2 cubes) chicken buillion
• 2 1/3 c water
• 2 tbsp (I actually use 2 of the small cans) chopped canned green chili peppers
• 2/3 c sour cream (you can definitely add sour cream substitutes such as IMO to this instead)

Optional ingredients chopped tomatoes, cilantro, "garnish" of choice.

Directions

1. Cook beef and onion until meat is browned and onion is tender; drain off excess fat.  Stir in salt.  
2. Divide the meat into the tortillas and top each with even amounts of the taco sauce.
3. Set aside about 1/3 of your cheese and use the rest to split evenly on top of the taco sauce.
4. Roll and place seam side down in a 13x9x2
5. In a saucepan melt the butter, blend in the flour and chicken bouillon and stir in water.  
6. Cook and stir till thickened and bubbly then add the chili peppers.  
7. Stir about half the hot mixture into the sour cream and then return to the saucepan and mix. 
8. Pour the mixture over the totillas in the baking dish.
9. Sprinkle the remaining cheese over the top and bake at 350 degrees F until heated through, (about 15-30 minutes).

You can and should experiment with your enchiladas.  In the picture below (we had four different styles of enchiladas on the table so each had a way of identifying what it was.), this was a spicy dish so it had a drizzle of the spicy taco sauce over the top of it.

Contributed by my lil' sis.

Korean Style Beef

I altered the original just a bit. It is great for the summer barbecue.

3/4 cup soy sauce

1/4 cup sherry vinegar

3 Tablespoons sugar

1 teaspoon hot sesame oil vs. plain sesame oil (either will work)

1 teaspoon red pepper flakes

This marinate can be used over flank steak, hanger or any steak. I used 4 lbs. of hanger steak. I marinated it all day in the frig in a large zip lock bag. That way I could continue turning it during the course of the day but not necessary.

About an hour or so before you grill the steaks prepare the sauce.

3/4 cup chopped cilantro

1/3 cup vegetable oil

1 Tablespoon fresh lime juice

1 chopped red chile

4 Tablespoons soy sauce

Grill the steak, then serve. I cut up the steak and slathered the sauce on top. Makes for a beautiful presentation.