20 Minute Hamburger Skillet Stew

20 Minute Hamburger Skillet Stew

Ingredients:

1/4 lb Lean ground beef
1 lg Onion,sliced wafer-thin
4 Carrots,sliced wafer-thin
2 Potatoes,halved, sliced-wafer-thin
3 Ribs celery,sliced-wafer-thin
1 c Boiling water
2 t Beef extract OR bouillon
2 Bay leaves
1/4 t Dried thyme
Salt OR garlic salt
Pepper 1/4 c Dry red wine
-OR tomato
-juice
2 T All purpose flour

Instructions:

Use melon baller and shape meat into tiny meatballs. Brown in
skillet. Discard any fat. Stir onion into skillet and cook 1 min. Add
boiling water or broth and extract or bouillon. Add remaining
veggies, seasonings. Cover, cook over low heat, 15 mins until vegs are
tender. Combine wine or water and flour in covered jar. Shake and stir
into skillet. Cook and stir until sauce is thick, 4 mins

Broccoli Soufflé

Broccoli Soufflé

Ingredients:

1 – 8 ounce container of cottage cheese
3 eggs
1 package of frozen broccoli, cooked and drained
3 tablespoons of flour
4 tablespoons of butter
4 ounces of shredded American cheese
Salt and black pepper

Instructions:

Pre-heat the over to 350 degrees. Put the cottage cheese in a mixing bowl and add the eggs
and stir well. Next, add the broccoli, sprinkle the flour on top and mix well. Add the butter and
stir in some of the shredded cheese. Season with salt and black pepper to taste. Pour the
broccoli mixture into a butter 1 quart casserole dish, sprinkle the remaining cheese on top and
bake for 1 hour.

All-Star Fudgy Baseballs and Bats

Ingredients:

1 c Carob powder
1 c Water
1/4 c Honey
1/4 c Peanut butter (smooth or cru
3/4 c Wheat germ
3/4 c Rolled oats
2 tb Dry milk powder
1/2 c Unsweetened shredded coconut
1 ts Cinnamon (optional)
1/2 ts Grated orange rind (optional)

Instructions:

In a small saucepan, combine the carob and water. Bring to a boil over
low heat, stirring constantly to prevent scorching. Add the honey and
peanut butter and continue cooking for about 5 minutes, or until syrup
is smooth and slightly thickened.

In a large bowl, mix together the wheat germ, oats, milk powder,
coconut, cinnamon, and orange rind (if desired).

Pour about one cup of the carob syrup over the dry mixture, or as
much as is needed to make a pliable, dough-like consistency. Store the
remainder in the refrigerator and use as an icing or to make great milk
shakes.

Pinch off pieces of the dough and roll each piece between your palms
into 2-inch-long tubes about the circumference of a fountain pen,
tapered at one end in the shape of a baseball bat. Roll the rest
into marble-sized balls.

Kiwi Daiquiri Jam

Kiwi Daiquiri Jam

Ingredients:

5 kiwifruit, peeled
3 cup sugar
2/3 cup unsweetened pineapple juice
1/3 cup fresh lime juice
1 pouch 85ml/3oz liquid pectin
1 green food colour, optional
4 tablespoon rum (or sub. fruit juice?)

Instruction:

Fill boiling water canner with water.
Place 4 clean half-pint mason jars in canner.
Cover, bring water to a boil; boil at least 10 min to sterilize jars at altitudes up to 1000 ft.
Place snap lids in boiling water, boil 5 min to soften sealing compound.
In a large stainless steel or enamel saucepan, mash kiwifruit to applesauce consistency.
Stir in sugar, pineapple and lime juice.
Bring to a full rolling boil, stirring until sugar dissolves.
Stirring constantly, boil vigorously for 2 minutes.
Remove from heat, stir in pectin.
Continue stirring 5 minutes to prevent floating fruit. (If desired, add green food coloring
to create a more lively, intensely green jam.)
Stir in rum.
Ladle jam into a hot sterilized jar to within 1/4 inch of top rim.
Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/4 inch.
Wipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band just until fingertip tight.
Place jar in canner.
Repeat for remaining jam.
Cover canner, return water to a boil, process 5 minutes at altitudes up to 1000 ft.
Remove jars.
Cool 24 hours.
Check jar seals. (Sealed lids curve downward.)
Remove screw bands.
Wipe jars, label and store in a cool dark place.

RUM RAISIN Ice Cream

RUM RAISIN Ice Cream

Ingredients:

3/4 cup Raisins
1/2 cup Rum
1 cup Milk
1/2 cup Sugar
2 Eggs
2 cups Cream

Instructions:

Pour rum over raisins, cover, let stand overnight. Warm the milk in a small pan. Whisk the eggs
with the sugar in a separate bowl. Slowly add warm milk to mixture continuing to whisk. Pour
mixture back in the pan and heat slowly until thickened, stirring constantly (looks like very liquid
pudding). Do not boil! Let cool to room temperature, add cream, and chill. Add rum raisins just
before the end of the freezing process.

JALAPENO MUSTARD

Ingredients:

2 teaspoons Whole coriander seeds
1/4 cup Whole yellow mustard seeds
1/4 cup Whole black mustard seeds
1/4 cup Dry powdered mustard
3/4 cup Water — cold
3 Garlic cloves – peeled and chopped
1 small Onion — peeled & chopped
3 small Jalpeno peppers — seeded
1/4 cup Cider vinegar
1/4 cup Dry white wine

Instructions:

Toast coriander seeds in a dry skillet or place them in a flat dish and microwave
on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a
mortar or blender, them mix them and the powdered mustard into the water and let
stand for at least three hours. Mix the remaining ingredients and pulverize in a
blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil,
then lower the heat and simmer 5 minutes or until as thick as you like, stirring
occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered.
Makes about 1 pint

APPLE, CINNAMON, WALNUT OATMEAL MIX

APPLE, CINNAMON, WALNUT OATMEAL MIX

Ingredients:

1 package {7 oz.} dried apples
1 container {18 oz.} quick-cooking oats
1 jar {3 oz.} non-dairy creamer
1/2 cup firmly-packed brown sugar
1/2 cup chopped walnuts
1 teaspoon salt
2 teaspoons ground cinnamon

Instructions:

Place dried apples in a processor; process until finely chopped. Add remaining
ingredients and process until well blended. Store in airtight container. Give with
serving instructions. Makes 7 1/2 cups mix; about 15 servings.

ATTACH TO JAR OR CONTAINER: Stir 2/3 cup boiling water into 1/2 cup oatmeal
mix until well blended. Let stand until thickened.

Seafood Pinwheels

Seafood Pinwheels

Ingredients:

6 cooked frozen or canned crab or shrimp
1 tablespoon lemon juice
1 (8-ounce) package cream cheese
1/4 teaspoon celery or garlic salt
1/8 teaspoon white pepper
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped green onions
60 won ton wrappers (1-pound)

Instructions:

1 egg white, lightly beaten OR 1 tablespoon flour mixed with 2 tablespoons cold water
Rinse and drain seafood thoroughly. Shred crab or chop shrimp to make about 1 cup;
sprinkle lemon juice over seafood. Beat cream cheese and seasonings until smooth and
creamy. Stir in seafood, chestnuts, and onions.

Makes 2 cups

Place a scant teaspoon of seafood mixture in center of each won ton wrapper. Brush
edges of wrapper with lightly beaten egg white or 1 tablespoon flour mixed with 2
tablespoons cold water. Bring the 4 corners up over filling and pinch together. Pinch
edges together and shape to resemble a pinwheel. Keep covered as you work. In deep
fryer, deep fry 3 or 4 pinwheels at a time for 2 to 3 minutes.

Makes about 60

EGG CROQUETTES

EGG CROQUETTES

Ingredients:

6 eggs
1/2 pint of milk
2 level tablespoonfuls of butter
3 level tablespoonfuls of flour
1 teaspoonful of onion juice
1 tablespoonful of chopped parsley
1/2 saltspoonful of grated nutmeg
1 teaspoonful of salt
1 saltspoonful of pepper

Instruction:

Hard-boil the eggs and chop them fine. Rub the butter and flour
together, add the milk, stir until you have a thick, smooth paste. Add
all the seasoning to the egg, mix the eggs into the white sauce and
turn out to cool. When cold form into cylinders, dip in egg beaten
with a tablespoonful of water, roll in bread crumbs and fry in deep
hot fat. Serve with cream sauce.

Lemon~Lime Ginger Ale

Lemon~Lime Ginger Ale

Ingredients:

1 apple, cored and sliced
½ inch fresh ginger (less if you find the taste too strong)
handful of grapes
1/4 lemon
1/2 lime
sparkling mineral water

Instruction:

Remove the grapes from the stem. Juice the apple and ginger together,
then juice the rest of the fruit. Pour the juice in a large glass and fill to the
top with sparkling water and serve with ice.